3-5 age group
Belle Vie Farm is the perfect setting for young children to learn about farming, gardening and animal care. Our policy at Belle Vie is that children stay outside of all pastures, but that doesn't keep us from engaging fully with the farm animals.
Campers in our younger group will start the day caring for the Swingtopia bunnies and baby chicks - feeding, watering, cuddling the bunnies and giving them a little bit of fur brushing. After their morning breakfast, campers will take a couple of bunnies on a morning walk around the farm (yes, we actually have leashes for the bunnies now!). Of course, we will visit the donkeys, goats and chickens as well!
Campers will grow their own tray of microgreens. Microgreens are ready to harvest in 7-10 days and make a great growing project for younger children who don't have as much patience as the older campers. We have sunflower, sugar snap pea, radish, arugula and lemon balm microgreen seeds. We will visit the gardens each day (the younger age group have their own garden beds that other camp groups do not use) and learn how to weed, water, add nutrients and harvest our veggies. Campers will take home at least three vegetables grown from see that they can transplant at home (in a garden bed or a pot).
Learning how to cook with fresh food, hiking through the forest, water play, art, music, yoga and more will fill your child's days with wonder and fun!
6-11 age group
What are the best vegetables to grow? Our favorite is sorrel – a leafy green spinach-looking thing that tastes like lemonade and sour candy. So delicious. We also love tomatoes, sugar snap peas, cucumbers and microgreens! Our Farmer-For-A-Week camp lets your child get immersed in the daily adventures of farming.
Campers’ first task upon arrival is prepping the animal feed! Chickens need their grains and scratch (maybe a treat or two); donkeys and goats need their hay, a handful of peanuts in the shell and lots of sunflower seeds; bunnies need their timothy hay, grains and fresh veggies! Of course, everyone needs fresh water! After prepping, we head out to the pasture for feeding time. The donkeys and goats get a morning brushing, and the bunnies get their cuddles.
Next stop is the garden beds. Campers will have an opportunity in early May 2024 to visit the farm one Saturday and plant their favorite seeds so that once summer camp arrives, harvest time will be at hand! Campers will weed the gardens, mix in some vermicompost, water the veggies and harvest some treats. Campers will also grow their own tray of microgreens. Microgreens are ready to harvest in 7-10 days! We have sunflower, sugar snap pea, radish, arugula and lemon balm microgreen seeds.
During the camp week, kids will design and construct an animal playground for either the goats, donkeys, bunnies or chickens. Belle Vie Farm is skilled at helping youngsters work with kid-sized tools and offers close supervision throughout the construction process. Campers will also learn how to incubate and hatch chicken eggs and much more!
Throughout the week, campers will have an opportunity to create art, cook meals, make ice cream and popsicles, try their hand at soap and candle-making, create giant mosaics, tie-dye, and more.


We love our veggies at our house, but sometimes they can get a little old. Even just changing up the way you cook them can make a difference. Here is what I do when I want a change up Brussels sprouts. It also kinda takes the edge off the bitterness. At least to me it does. Plus, Little Miss and Curly Q eat them better this way!
1 lbs (or so) of Brussels Sprouts
2 Tbs olive oil
(Simple, I know.)
Using a knife, chop your Brussels sprouts in thin slivers. To avoid lopping the tips of my fingers off, make sure to cut them in half first and lay them on the flat side before shredding. Seems obvious, but it took me two knuckle cuts to get it through my head.
After shredding, heat up the oil of your choice in a large pan or skillet and toss in the Brussels sprouts. Salt and pepper.
My pan was a little small, but they still came out fine.
Whoops, I had to go back and chop one that I forgot.
Saute the sprouts until they start to brown, stirring every now and then so that they brown evenly. This can take several minutes. If you like them a little darker, cook them longer. It’s all up to you!
Printable Version: Too Simple Shredded Brussels Sprouts


Quick Bites on Cape Cod
December 21, 2016
Filed under Features
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In the summer Cape Cod is a place where in the summer you can arguably get some of the greatest food on the planet but after turning the clocks back an hour, is there anywhere to get a nice meal for cheap in the cold, dark months of the winter on the Cape? Here we will explore four quality restaurants that won’t make everything inside your wallet disappear as quickly as the setting sun.
Pizza 1 Subs 2
Pizza 1 is a quality pizza-sandwich joint located on Falmouth Road in Marstons Mills. The restaurant offers a wide variety of pizza and sub combinations and an excessive amount of greasy and healthy appetizers ranging from crunchy French fries to salads. They offer a very quiet, comforting dine in experience where one can also enjoy a sports game that is typically aired on their television. The staff at Pizza 1 is friendly and always willing to assist and this is an example of the nice atmosphere of the restaurant. When you give the tip, they ring a bell and the whole kitchen (which is visible to every customer) acknowledges and thanks the customer. It truly is a great place to eat with great menu choices.
A favorite of many on the mid-cape is the 99. Conveniently located on Route 28 in West Yarmouth and Centerville, it has taken the role of sports bar and family diner in one restaurant. As soon as you enter the 99 you have the warm, local restaurant feeling with local sports team photos and New England sports memorabilia draping the walls. Known for their slogan “99 reasons to come back for more” their mouthwatering “bottomless popcorn” can steal your appetite away. With a whole section offull sized meals below $10 on their menu they have found their niche they separate themselves from competing restaurants in the area. And I can’t forget to mention their acclaimed dessert menu spotlighted by their midnight towering fudge cake.
With a wide variety of restaurants to rival in the Cape Cod Mall, the Chipotle franchise has certainly made their mark in the heart and appetites of many Cape Codders with their delicious menu. With different types of meats, spices, veggies and rices there’s something for everyone, whether you are ordering take-out or want to sit at their bar stool style restaurant. I personally am not a fan of the burritos but chipotle offers a great solution to this with their burrito bowls. If you’re in the Hyannis area, head over to Chipotle and you won’t be disappointed.
With a unique location behind the Bell Tower Mall in Centerville, The Casual Gourmet is a hidden gem with amazing sandwiches to choose from and a mouthwatering bakery menu with to-die-for desserts and treats. Once entering the Casual Gourmet you immediately notice the difference in scenery compared to an average restaurant. It is set up to display its bakery and showcase the numerous awards it has won for their wedding cakes. However, don’t expect a commotion upon arrival, as their staff was quite uninterested in me while I was ordering. Nonetheless, I was caught off-guard by how great my sandwich came out for such a low price; and I’m pleased to say that I will be looking forward to my next visit.


What Makes Fish Oil and Omega-3 so Special?
Are Fish Oil Supplements Right for you?
Learn more: watch the video or read the transcript below.
Transcript of Video: What Makes Fish Oil and Omega-3 so Special?
There are a lot of questions about nutritional supplements such as; which ones to take, when are they appropriate and what is the correct dosage. Today, we will concentrate on fish oil because of its current popularity and its many potential benefits.
Why should we take it? Why should we not take it? How does it help us?
If we look at the length of time that we’ve been consuming food on this planet as a species, it is only the last ten thousand years that we’ve been eating agriculturally produced grains. Imagine that the entire pencil represents the length of time that modern humans have existed, and that the eraser represents the length of time that modern humans have been eating grains, which is just ten thousand years.
Prior to this period of time we were hunter/gatherers who consumed roots, tubers, berries and meat, when we could bring it down. When we developed grain, it helped us to become stationary. We could stay in one place; we didn’t have to travel with the seasons and with the food which helped us become civilized. The problem with that is our gastrointestinal tracts have not caught up to the need to process these grains.
What happens when we eat a lot of grains and pastas and baked goods? These foods are all essentially made from grains, and the grains produce something in our bodies called omega-6 fatty acids. We should have some omega-6 fatty acids in our systems, but not an excessive amount. What we should have is a ratio of omega-3 fatty acids and omega-6 fatty acids which is equivalent to about a 1:1 ratio. That’s what we are looking for and that’s what our bodies need – the omega-3 fatty acids. We are used to hearing that we should eat our fish, such as salmon, to protect our hearts with the omega-3 essential fatty acids, and that is true.
The ratio that we are looking for is 1:1 and that was the ratio that we had when we were hunter/gatherers before we started producing grains. In the USA, our diets are very heavily laden with grains. The reason that is a problem is it produces the omega-6 fatty acids in much higher ratios than our bodies need.
If we look at the American diet, what we see, instead of a 1:1 ratio of omega-6 to omega-3 fat6y acids, are ratios as high as 60:1. The problem with that is the excessive omega-6 fatty acid will produce arachidonic acid (an essential fatty acid found in most animal fats). This fatty acid crosses our cell membranes and creates prostaglandins (an unsaturated fatty acid found in all mammals), which in turn creates inflammation.
Let’s look into what happens with inflammation, and the reason we need fish oil. The inflammation that we are talking about isn’t just muscle inflammation, a stiff neck, or tight muscles. This inflammation is occurring on a cellular level in our bodies and is driving certain diseases such as heart disease. There are other conditions that we may not commonly associate with this ratio imbalance such as: obesity, diabetes, hypertension, cancer, neurological disorders, and many others.
This country, although it is one of the wealthiest on the planet, is leading the world in these diseases. So how do we stop this from happening? We need to realize that we should consume less grain – safely one to two servings per day. If you are eating a bowl of cereal for breakfast, a big lunch with sandwich bread, and a bowl of bowtie pasta and garlic bread for dinner, then you are consuming an a lot of omega-6 fatty acids. As discussed above, too much omega-6 will create arachidonic acid which leads to inflammation, and imbalanced ratios. The consequence can be the production of the same diseases you have seen in your ancestors such as high blood pressure from arteriosclerosis and heart disease.
What can we do about it? One proactive step we can take is to supplement our diets with fish oil. This will allow us to continue to consume grains and protect ourselves with the fish oils’ rich omega-3 fatty acids. The EPA and DHA, two fatty acids found in fish oil, are going to protect the cell wall. Protecting the cell wall will then reduce the amount of arachidonic acid that is able to enter the cell. Less prostaglandin will be made and therefore, the amount of inflammation is reduced.
Not everyone should take fish oil. Excessive dosage of fish oil may create allergic reactions and adverse side effects on the body. Further, fish oil can be problematic in many conditions and hence, it is necessary to take fish oil supplements cautiously. You should consult a doctor or physician for the correct dosage.
To summarize, if you are going to consume grains, which most of us are, do it within limits and also take fish oil in the correct amount. Remember to check with your physician before you begin adding any kind of supplement to your diet.
If you’re interested in speaking with us about fish oil or other supplements, please go to our website, http://wakeforestchiropractic.com. If you would like to make an appointment, please get in contact with us by calling (919) 562-0302. We would be happy to help you. Thank you.


It’s been quite a year, a lot of feelings and moments that are constantly putting us on test, before going to see my sister at Mexico City for the second time this year I wanted to use a pair of juicy gala apples that were sitting on the counter top, I knew nobody but me was going to use them and the easiest and quickest way to make use of them was apple butter!
I decided to go with apple butter since it’s a simple way to preserve apples, naturally. Back in university while taking my Food Chemistry class we learned some of those cooking hacks, and in the case of these adding an acidic food helps to preserve it. In this case I just added a few drops of lemon juice.
I also wanted to make this apple butter that would be ready to use after my week in Mexico City to have a new addition to my recipes or create a new recipe inspired by this Chai Apple Butter, we shall see how everything turns out.
You can tell that I love chai recipes since I have quite a long list of published recipes on the blog, any chai fans? I think that chai is perfect for this fall season in so many ways; the warm color, smell, versatility and taste!
More chai recipes!
And now, well, Chai Apple Butter to step up your smoothie game, latte, toast or apple bread. The ideas are endless and so does the taste. The consistency is soft and buttery that you’ll be loving this recipe even by the spoonful.
For this recipe we are only using THREE simple and key ingredients:
Granulated monk fruit ("PURELYHL" for discount)
Anyone is a firm believer that apples and cinnamon are just the dream team? Chai has a great touch of cinnamon among other heart-warming spices that you are going to love!
Also, for the extra creamy consistency I included xanthan gum, an ingredient that doesn’t alter taste and it’s completely optional. If you have serious gut issues I really suggest you skip this, but if you are fine, then go ahead! It makes this apple butter extra think! Don’t worry this ingredient also comes from natural sources.
The process is also extremely easy! You’ll be surprised and it’s great to make on big batches! Went apple picking during the weekend? Try this recipe! It’s SO GOOD!
The best and easy apple butter!
1. Broil your apples in a pot with some water, add loose chai tea spices. No need to peel them.
2. Cook until they get soft, about 10-15 minutes.
3. Turn off your stove and let it all cool down.
4. Blend all your ingredients from the recipe.
5. Pour into a glass jar with a lid.
Ways to enjoy this apple butter
As coconut or butter replacement on recipes.
With waffles or pancakes.
As you can see the ideas are endless! Plus the other good thing is that this is so good to make, even to give away as a gift for your loved ones! It looks adorable on a mason jar, add a ribbon for an extra touch and ready to go!
Don't forget to share, pin, save or bookmark this recipe! Remember to spread the joy and the yumms, anyways, have a great day everyone!
Try more fall recipes here!
Chai Apple Butter
By María Fernanda López
Serves 6 (1/4 cup makes 1 + 1/2 cup)
2 (260g apples
1 cup of chai tea (I like mine strong)
1/3 cup of granulated monk fruit (“PURELYHL” for discount)
1 tsp of xanthan gum (optional but makes it extra creamy)
Broil your apples in a pot with some water, add loose chai tea spices. No need to peel them.
Cook until they get soft, about 10-15 minutes.
Turn off your stove and let it all cool down.
Blend all your ingredients from the recipe.
Pour into a glass jar with a lid.
Nutritional Information per serving (23 kcal)
Net Carbs: 5g
This post contains affiliate links.


Did you know?
Coffee includes 6 main aromatic families:
herby – floral– fruity – woody – spicy – grilled
Organic pure Arabica coffee beans
Intense and silky
Roasted and packaged in France
Weight: 250 g
Coffee beans to be ground or used in a domestic coffee machine
Use water with a low mineral content Dosage
7 to 10 g per cup
This coffee has been packaged in a modified atmosphere. The freshness valve allows the fullness of the coffee's aromas to be perfectly preserved. After opening, the coffee should ideally be stored in a cool, dry place, away from light and air.


The food industry finds itself responding to consumer demands for more refined, sophisticated, and convenient products, with an increased responsibility for processors in terms of food safety and quality assurance standards. To help support the ever increasing demand to attract highly-skilled workers to the growing food and beverage processing industry in Ontario, the Food Safety and Quality Assurance Management, Ontario College Graduate Certificate program provides extensive, hands-on training for careers in food and beverage processing, safety and quality assurance. This four term, full-time program is designed for students with previous degrees or diplomas in related sciences, engineering or food safety, and will add to previous education and skills that directly apply to the food processing environment.
The curriculum focuses on principles of food safety and quality assurance standards applicable to the Canadian food and beverage processing industries. The core elements of this program include food analysis, food safety culture, regulatory compliance, sanitation and quality management systems. The program offers a unique blend of theoretical and practical knowledge, including a co-op/project term to allow students to integrate in the Quality Assurance management team.
Graduates will have strong knowledge of food and beverage processing procedures, sanitation practices, HACCP principles, health and safety practices, and food safety standards, as well as good communication, leadership and problem solving skills.
IELTS of 6.5 with no band lower than 6.0
GPA: 2.4 or above
PTE: No band below 60
Tuition Fee: Click Here
Employment can include the following positions - food safety and quality assurance technician, HACCP coordinator, lab technician, regulatory coordinator, sanitation supervisor, product developer/food scientist, auditor, and industry consultant.
Program Intake: January, May & September
For More Details Visit Us.


Ten Good Places To Eat In Hat Yai
Elsewhere on this site I have listed nine pages of restaurant options. The list below simply distills this information to 10 places that I believe are worthy of being recommended.
Comments: The owners of The Basil used to live in Phuket and because of all the foreigners in Phuket they understand Western food. They have attempted to offer a more upmarket dining experience in Hat Yai.
The appetisers, main courses and desserts are all very good and they also offer pizzas and an extensive wine list.
The reastaurant has a pleasant atmosphere and the staff are always welcoming and friendly. Over the years, my favourite restaurant for Western food in Hat Yai has changed but as I write (April 2018) it is once again The Basil.
More Information: The Basil
Comments: Bill, the owner/chef at Billin, used to be a chef at the world famous Mandarin Oriental Hotel in Bangkok, one of the finest hotels in the world.
When he opened his own cafe/restaurant in Hat Yai he brought the same high standards from his former workplace. If you want to eat at one of Hat Yai's more upmarket restaurants, this is a really nice place.
It's a little way from the central tourist district around Lee Gardens Plaza, but worth taking the effort to find.
More Information: Billin Cafe Bistro
Comments: My father belongs to the generation of English people that treats foreign food with much suspicion and the most 'exotic' dish he will consider eating is spaghetti bolognese.
When he visits Thailand it is a real problem finding food that he will eat because he will only eat the kind of food he is familiar with at home.
The fact that he enjoys eating at De Van Cuisine thus says a lot about the food. The owner, I believe, lived in New Zealand for a while and understands how to prepare Western food. The restaurants serves foreign steaks and they also serve a selection of pizzas. In addition, there is quite a reasonable wine list.
More Information: De Van Cuisine
Comments: The Donya is located quite near to Hat Yai airport, therefore a little way from the centre of town. It is very popular with large groups of Thais who want to go out to celebrate something.
Since I first ate there it has expanded in size considerably and as I write (October 2018) the restaurant is being extended even further. There is quite a large communal dining area and several private rooms. There is also a reasonably sized car park.
The Thai food is very good and they specialise in catering to large numbers. Some Western food is also served, including steaks and pizzas. They have a fairly good selection of wine, but buying imported wine in Thailand is never cheap.
The staff all work full-time and are very service oriented. As the restaurant has grown over the years, so the prices have risen, but it's still fairly reasonable.
More Information: The Donya
Comments: Great Western food including steaks, hotdogs, pizzas, burgers and even some Mexican food, which is very rare in Hat Yai.
An extensive cocktail menu, craft beers and live music in the evenings. The only problem is that the restaurant is quite small and because it is so popular it can be difficult getting a table in the evening.
More Information: Homeless Bar And Grill
Comments: Japanese food is immensely popular in Hat Yai among the locals and consequently many Japanese restaurants have opened in recent years.
The Fuji chain is excellent, but it is quite expensive and beyond the means of many Thais. To cater for the lower end of the market several small restaurants have opened selling cheap Japanese food, but the quality isn't always very good.
Kenta is the execption to the rule. It is very clean and I find the food to be on a level with Fuji, but prices are very reasonable.
More Information: Kenta Hatyai
Comments: This is the best Thai food dining experience in Hat Yai. The culture in southern Thailand is quite different to that in the central and northern regions, yet Krua Reurn Thai is the kind of restaurant that you might expect to find in the central or northern regions.
The inside of the restaurant, which doesn't seat many people, is just like being inside a traditional Thai teak house. The service is good and the food is excellent.
If I have guests visiting me in Hat Yai this is one place I definitely like to take them.
More Information: Krua Reurn Thai
Comments: As Hat Yai continues to get more developed, the Western food restaurants are really improving. My biggest gripe about food in Hat Yai has always been the lack of decent Western food, but this is another place that serves real Western steaks and burgers.
More Information: Meats And Beans
Comments: This place used to be located on the road behind the university, but it relocated to a brand new building on the airport road.
The building is large, bright, airy and attractive, and the food is very tasty. It's a marked step up in quality over most restaurants in Hat Yai and it's not that expensive.
More Information: Sabannga


When listing all the wonderful moments in the Marvel Cinematic Universe, scenes involving food are not likely to be the first thing on your mind. But there have been some iconic food scenes in the MCU over the years. And in this article, we will look at some of the more memorable ones that have made their way into pop culture.
5. American Cheeseburger from Burger King
Let’s begin this list by tracing back to the inception of this worldwide phenomenon. The first Iron Man movie (simply titled “Iron Man”) kick-started the entire MCU and it did so with a bang. Easily on the best entries in the franchise, Iron Man has some of the more recognizable moments in cinema. And there is one particular scene revolving around American cheeseburgers and a very hungry Tony Stark.
In the scene, Tony Stark, played by actor Robert Downey Jr., has just returned to his homeland after months of captivity. And in typical Stark fashion, he ignores health and safety protocols (refuses to visit a hospital or be carried by a stretcher) and instead demands an American cheeseburger.
A couple of scenes later, we can see Tony receiving his desired cheeseburger from the renowned fast-food chain Burger King. Tony actually eats two burgers, one immediately after getting the package and another in the conference room.
Now, cheeseburgers have been a staple of the fast-food industry for as long as fast food has been popular. It is essentially a hamburger with a slice of cheese on top. If you want to make one yourself, make sure that the cheese is added right before the patty is taken off the grill. That way, the cheese will melt and spread over the meat.
4. Randy’s Donut
Now we move away from traditional dishes and back to a more commercial environment. This also continues Tony Stark’s love affair with various food scenes in the MCU.
In the second installment of Iron Man, a conflicted and confused Tony Stark tries to run away from his problems. As a means to appease his mind (and his belly), Stark is seen munching on a whole box of Randy’s donuts. He actually sits inside the iconic Donut structure.
Randy’s donut is probably equal parts famous for its products and architecture. The giant donut on top of the establishment is as recognizable as it is enticing. They have an extensive catalog of confectionaries ready to delight your sweet buds (and probably horrify your dentist).
All of these donuts or cakes are fried dough that is glazed and served with various toppings like chocolate, honey, sprinkles, jelly, etc.
Now we have a relatively recent entry in the list. Appearing in the hit movie Spider-Man: Homecoming, larb is one of the more exotic dishes to feature in a Marvel movie.
In the film, Peter Parker (aka Spider-Man) is in a fictional Thai restaurant in New York. Aunt May comments that Peter had hardly touched his food, noting that he loves this particular dish. The dish in question is one of the national dishes of Laos, called larb.
Larb is a type of salad, with meat being the key ingredient. The meat is usually made from chicken, beef, pork, or even fish and it can be served both cooked or raw. Mint and other herbs are prominent features in the dish are pieces of vegetables. Many places serve their larb dish with sticky rice.
After the first Iron Man, the next critical moment in the MCU was the first Avengers movie. Released in 2012, this movie brought the core superheroes of Marvel together for the first time on the big screen, and it was a massive success.
The movie is probably most remembered for its epic battle of New York, which serves as the climax of the showpiece. But after the dust had settled, there was a small yet effective moment of levity. And once again, it resulted from the trademark unpredictability that is Tony Stark’s character.
During the battle, Tony crash-landed in front of a shawarma place. After valiantly fighting the invading troops, Tony was passed out on the streets. When he gained consciousness, he immediately recalled the little shop and invited the other members to try out shawarma, having never tried the dish before.
The main component of shawarma is thin cuts of seasoned chicken, lamb, beef, etc. Various spices and sauces are added in different recipes. Typically, it is served inside a sandwich or a wrap made out of flatbread. The nature of the bread and the ingredients inside can vary significantly across regions.
If you are looking to try Levantine cuisine, shawarma is one of the most delicious choices out there.
1. Chicken Paprikash
Continuing our adventure of various cuisines from around the world, next we land in Hungary with chicken paprikash. Amid all the chaos and drama that happens in Captain America: Civil War, there is a quiet little scene that focuses on two often sidetracked characters.
In this scene, Wanda Maximoff walks in on Vision cooking in the kitchen. When asked about it, Vision replied that he was in the process of making chicken paprikash. But, he was faced with a quandary; to add more paprikash or not to?
Well, given the name of the dish, this may seem like a silly question. Because this Hungarian dish derives its name from the use of that particular spice: paprika. Paprika is widely utilized in Hungarian cuisine and chicken paprikash is one of the most popular incarnations.
Traditionally, the dish is made from cooking chicken in butter, along with onion and butter. Then you serve it with a bit of sour cream or gravy. You can also serve it with “nokedli”, which is a dumpling-like boiled egg noodle.
So, if you are in the mood to treat your palate to something different, try out these fantastic and varied selections of edibles that are sure to delight and satisfy your stomach.


- Where can I buy Manhattan Food Products?
- How long can spices last?
- How long has Manhattan Foods been around?
- Where is the Manhattan Dressing Made?
- Where are the spices and sauce packs made?
At our online store manhattan foods.ca or call Vivian at 250-618-2954
See list of stores that carry our Manhattan Dressing on the website
For some of our dry dressings and Sneaky Pete Spice, check our Springford Farms in Nanoose, BC
Spices can last 1, 2 and 3 years, but they diminish in flavour and taste the longer you keep them.
We have been in business for over 30 years. The new name is to reflect the addition of spices and sauce packs. We ran restaurants as New York Style Pizza & Pasta and currently run a catering company as well. (Big Apple Catering)
We ran our restaurants for 30 years and our customers could not get enough of our pastas, pizzas and especially our Manhattan Salad. They would say that our Manhattan Salad was addictive and had to come in for their fix of the Manhattan Salad. That is why we started to sell our dressing in local stores.
We have a commercial kitchen in Nanaimo, BC. The address is 201 Albert Street.
We make them in our commercial kitchen in Nanaimo, BC


Nutrition is the science or practice of consuming and utilizing foods. Food provides our body with energy, protein, essential fats, vitamins, and minerals to live, grow, and function properly. Therefore, a balanced diet is important for good health and well-being. It is said that an unhealthy diet increases the risk of many diet-related diseases. Therefore, we can say that a balanced diet plays an important role in our life to be healthy and for that proper knowledge about nutrition is very necessary. So, to make community aware of healthy life and intake of diet National Nutrition month is celebrated in September proper month. Good Farming – Good Food, along with Solidaridad and its stakeholders’ support, celebrates National Nutrition month with women from the farming community of Madhya Pradesh, through the numerous awareness sessions, exhibitions, food festivals and training, receive an opportunity to grow and improve awareness on nutrition management.


SIX HANDS DINNER
with Stefan Heilemann, Mattias Roock and Stefan Jäckel
Three top chefs - six hands - six exclusive courses!
Tuesday, 27 October 2020
Experience the top chefs
of The Living Circles
in a special combination.
An exclusive evening of pleasure!
Stefan Heilemann is in the Widder Restaurant since June 2020 and has already shown in the first few weeks that his goals have been set very far. In the "Ecco", where he previously worked, Stefan Heilemann was named "Rise of the Year 2020" by Gault Millau and honored with 18 points and was awarded 2 stars by the Michelin Guide.
Mattias Roock has headed the kitchen at Castello del Sole since 2016 and is particularly impressive with his “Sapori del nostro Orto” menu, which is made entirely from products from the Castello garden and own farm Terreni alla Maggia. His restaurant Locanda Barbarossa has been awarded 18 points in the Gault Millau and 1 star in the Michelin Guide.
Stefan Jäckel is the host of this special event - he has been whirling in the Storchen kitchen since 2019. Already in his first year he was honored with 15 points in the La Rôtisserie restaurant and shortly afterwards as Chef of the Month and with 16 points in the Gault Millau.
The three top chefs work hand in hand in the kitchen and prepare a unique menu for you. Each cook prepares two dishes, which combine to form an exclusive 6-course menu.
CHF 240 per person including 6-course menu and Champagne aperitif, excluding other drinks
We look forward to your reservation!


Loyalty and trust in our relationship
Old Olive Oil specializes in the wholesale of exclusively imported Spanish products.
All our products are of the highest quality and produced by renowned Spanish companies, especially OUR extra virgin olive oil in all its varieties.
We guarantee ourselves on the quality of our food and our excellent service and we bring the flavor of Spain to any part of the United Kingdom. We mainly sell directly to delicatessen stores, supermarkets, restaurants and cafés. If you want more information about our range of products, do not hesitate to contact us.


Purification and Characterization of Antioxidant Peptides and Enzymatic Hydrolysates from Rice Bean (Vigna umbellata)
Keywords:Vigna umbellata, antioxidant activity, protein, hydrolysate
Higher intake of plant protein is associated with lower risk in degenerative diseases caused by oxidative stress, thereby placing enormous demand in the identification of plant-based sources of protein like legumes. Rice bean (Vigna umbellata) is known to be a great source of low-cost and good nutritional quality protein for utilization in food products. This study characterized the soluble and hydrolyzed proteins from rice beans and assessed their antioxidant properties in vitro. The total soluble proteins from the rice bean were extracted using 35 mM potassium phosphate buffer (pH 7.2 M, 0.40 M NaCl) affording a concentration of 1.23 mg/mL. The isolated proteins were purified by a combination of gel filtration chromatography, ammonium sulfate precipitation and dialysis. SDS-PAGE was performed to monitor the changes in the protein profile after every purification step. Enzyme hydrolysis was also done using pepsin and a mixture of trypsin, chymotrypsin and thermolysin. The antioxidant activity of the protein extract and digest after 4 h of hydrolysis were determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging assay, and found to be 35.11% and 19.68%, respectively. The results indicate that rice beans can be utilized as a rich source of protein with antioxidant properties and can be a rich source of functional foods.
How to Cite
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7900 Shelbyville RoadGet Directions
Louisville, Kentucky 40222
Upcoming Sales & Events
Introducing the New Color Collection for Fall
7/31/2015 - 9/30/2015
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8/15/2015 - 9/13/2015
Restaurants & Entertainment
Our menu features BJ’s own delicious, innovative spin on your favorite foods, including deep dish pizzas, salads, sandwiches, pastas, and more.
At BJ’s we recognize that brewing is both an art and a science. We also respect the vast variety of beer styles that the world has to offer — from the delicate balance of German Kolsch to the robust intensity of Russian Imperial Stout. Our passionate and talented team of brewers strives toward one simple goal: to brew consistently great beer in a variety of ale and lager styles. That’s really what BJ’s beer is all about.
California Pizza Kitchen is a casual-dining restaurant serving up California creativity through its innovative menu items. CPK provides a range of inspired dishes, from hand-tossed, hearth-baked California-style pizzas, to imaginative salads, pastas, entrees, soups, sandwiches and beverages. Offering dine-in, take-out, catering, online ordering and an award-winning CPKids Menu. For menu, visit: www.cpk.com/menu.
CPK was recently named the #1 Most Recommended Casual Dining Chain Restaurant by Zocalo Group and MARC Research and "Best Kids Menu in America" by Restaurant Hospitality Magazine. CPK also offers a number of CPKids Programs and FUNdraisers for non-profit groups. For more details, visit www.cpk.com.
Simplify Your Party Planning with CPK Catering
Our catering menu is simple to order from and can fit within any budget. New CPK combos and individual lunch boxes make ordering even easier. Our dedicated managers offer friendly, attentive service and will create customized menus for large meetings or parties.
Think Big, Go Small
Small Cravings deliver the big innovative flavors CPK is known for, but in smaller portions, inviting guests to explore the many tastes the restaurant offers. Whether guests choose to combine a Small Craving with their CPK favorite or have a few as a meal, Small Cravings has a little something for everyone. To complement the Small Cravings, CPK also offers Wine Cravings. The new Wine Cravings menu features wines from the recently launched wine list and will be poured as half glasses, most for under $5.
Bringing the tradition of freshly baked artisan bread to Oxmoor Center.
Our bakery-cafe is an everyday oasis. A place to gather with friends or enjoy a quiet moment alone. Comfortable, friendly, fashionable. A place to recharge and feel rejuvenated. Slip into one of our seriously comfy chairs and stay awhile.
Enjoy a sandwich, homemade soup or a fresh salad.
Eat better at Yang Kee Noodle! Our fresh, healthy Asian food has more flavor because it's made with the finest produce, meats and fresh herbs cooked to your order. We never add MSG and our sauces, soups and stocks are made fresh daily in our kitchen.
Special requests are welcome! Just place your order at the counter or call ahead for Curbside Carryout.


Dairy Foods Magazine reached out to Chip Halverson, Senior Customer Business Manager at Scholle IPN, to provide insight into packaging technologies for dairy processors and their operations. Read the Q&A session to find out more on how flexible dairy packaging is positively affecting the industry.
Dairy Foods: What are dairy processors demanding from flexible packaging?
Halverson: Our dairy processor customers are looking for packaging that meets their sustainability goals to reduce landfill use and minimize the energy they spend in delivering their finished goods to the marketplace. They are also looking for solutions that provide benefits and efficiencies to aseptic processing and dispensing.
Dairy Foods: What types of packaging have you developed or are you developing in response to these demands?
Halverson: With our low-acid aseptic packaging and filling equipment, we are able to help deliver a healthier, preservative-free option with a longer shelf life. Bag-in-box solutions also reduce energy in their creation compared to rigid packaging formats. That, along with product waste and landfill minimization, seems to be filling our customers’ demands. Scholle IPN has also developed a more-convenient way to connect aseptic bag-in-box packaged products to dispensing equipment with the QuickSeal Sentry SafeLock™. This tamper-evident fitment provides a quick connection option that enhances food safety and reduces time in dispenser cleaning operations.
Dairy Foods: Everyone in the industry is looking at sustainability. Explain how your packaging can help a processor reduce its carbon footprint.
Halverson: Bag-in-box packaging has some inherent sustainable traits; it uses less raw material and energy during manufacturing when compared to rigid packaging that holds equal volumes of product. Logistically speaking, benefits include more efficient transportation and pallet utilization leading to space efficiencies at warehouses and at the final destination because our packaging cubes out so well. You’re not shipping air at any point. At the post-consumer stage, Scholle IPN bag-in-box results in less landfill waste when compared to rigid containers holding equal volumes of product.
Dairy Foods: What’s next for flexible packaging in the dairy industry?
Halverson: Portion control and dispensing technology is the next big thing in the dairy industry. Moving towards a portion-controlled dispensing solution instead of individual packages will reduce product and energy waste while cutting costs. The packaging company that can innovate and produce aseptic fitments and connectors that integrate easily into dispensing systems will most certainly have an in-demand set of solutions for the dairy industry.
Read the full article: Dairy Foods.
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Macmillan Coffee Morning at Sutherland Street
Congratulations to our tenants and their families and friends at our Retirement Development at Sutherland Street for taking part in Macmillan’s biggest fundraising event.
All involved had a lovely afternoon with tea, coffee and a delightful range of cakes, biscuits, sandwiches and hot sausage rolls along with a tombola table and bric–a–brack stall. Together they raised an amazing £507.46 for this worthy charity.
Macmillan ask people all over the UK to host their own Coffee events, money raised and donations are made to Mcmillan and last year they raised over £27 million for people facing cancer. If you would like to donate head to https://coffee.macmillan.org.uk/.


Tuesday, 07 June 2016, 19:30 onwards
Join us at the BlackThai Restaurant for a buffet dinner to celebrate together the 11th ENOG meeting.
The restaurant is a ten-minute walk from the meeting venue.
Address: Bolshoy Putinkovskiy per., 5, Moscow, Russia
Wednesday, 08 June 2016, 18:30 – 20:30
Join us for an informal closing reception in the foyer of the meeting venue, the Moscow Grand Marriott Hotel, once the daily meeting programme ends.
Complimentary drinks and canapés will be served.


This exclusive experience unveils the craftsmanship involved in creating chocolate from raw cocoa beans. Our skilled chocolate maker will guide you through the intricate process, revealing the unique flavors, textures, and aromas inherent in each batch. Complementing this chocolate journey is a carefully selected array of exceptional wines, artfully paired to enhance the tasting experience.
Engage in vibrant discussions, discovering the nuanced interplay of flavors as chocolate and wine intertwine on your palate. Dig in into the fascinating history and meticulous artistry behind these artisanal creations, leaving with a wonderful appreciation for the exquisite relationship between bean-to-bar chocolate and fine wine.
Book your chocolate and wine tasting today!
Send us an email at firstname.lastname@example.org or give us a call at 305-879-0281 if you want to accommodate more than 5 guests.
Our tasting are on-site (at your office or your home only in Atlanta Metro Area) or virtual (we ship the chocolates anywhere in the US/Canada).
If any of your guest has a food restriction, please let us know.
For age 21+ only
Please refer to our Allergen Disclaimer for more information.


Every once in awhile, I crave for Purdy’s chocolate covered marshmallows. Purdy’s Chocolates are only available in Canada, but luckily I’ve been able to find an equally yummy replacement in the US to satisfy these cravings: Ghirardelli’s caramel-filled dark chocolate and See’s Candies‘ scotch marshmallow.
Purdy’s locations are in most large shopping malls across Alberta, British Columbia and Ontario, Canada. Their chocolates come in a signature purple box with the Purdy’s name printed in gold. The Purdy’s hedgehog chocolate is a popular favourite, so are their ice cream bars. Deliciously yummy vanilla ice cream bars are hand-dipped in chocolate – twice – and finished with a sprinkling of peanuts for added crunch. Every ice cream bar is made to order.
There are many Ghirardelli locations around California, with a couple in a few other states. Their products are also available at many large retailers like World Market. For an icy treat, visit one of their Ghirardelli ice cream shops. Ghirardelli’s chocolates come in a signature square in solid chocolate or flavour-filled with caramel, raspberry, mint, etc. that are individually wrapped in in gold foil.
The product variety and setting at See’s Candies is similar to Purdy’s. Both offer chocolate assortments in pre-packaged gift boxes, or can be individually purchased. In addition to chocolates, See’s Candies also has peanut brittle and hard candies/hard candy lollipops. Their boxes come in signature white wrapping.
Have a SWEET day!
Pingback: Chocolate Jewels | Silicon Valley Loonies·


Find the Recipe You Want @ Cooking For US
Our Main Dishes category has the recipe you need. You can choose anywhere from breakfast to burgers, casseroles to chili, dinner pies to pasta, seafood to slow cooker meals, and much more. With this huge of a selection, you are sure to find the recipe that fits your taste buds!
Don't forget to find the perfect dessert recipe to compliment your meal. We have many categories to choose from in our Desserts section, including cakes, cheesecakes, cookies, frozen desserts, dessert balls, and pies just to name a few. Go ahead, satisfy that sweet tooth!


Olde Thompson has been one of the leading manufacturers of the salt & pepper blending products in the market since its inception in 1944. The Olde Thompson company was at first called The George S. Thompson Company. The founder, a military man called Mr. Thompson, had started his company upon observing that though salt & pepper mills were found on most of the tables in Europe, they had zero presence in the United States, and decided to tap into the market there. The company began producing the best quality salt & pepper related products, which not only gave freshly ground spices of fine to coarse textures, but also added to the fine dining atmosphere of any table.
The Olde Thompson company was taken over by Douglas Shumway in the ‘60s. However, Olde Thompson’s ascent to the top of the world markets wasn't until the ‘80s, when it decided to concentrate on exporting its products internationally. Currently, their products are exported to more than 30 countries in North America, South America, Asia and Europe. Coming in 150 different designs, their products are made from different materials such as wood, metal, plastic. The products include salt and pepper mills, grinders, shakers, racks, seasoning and rub mills, etc.
Each of the products produced by them are welded for smoother function, and have a grinding system has been developed in-house. Though their products are functional, their aesthetic values are not compromised on. An amusing fact is that once every 18 seconds, an Olde Thompson's mill is sold somewhere in the world, 24/7, all round the year.


This year in communities all over Iowa, the holiday season kicked off with long lines of idling cars. Our neighbors were not waiting to see displays of Christmas lights. They were not lining up to be first for the best shopping deals. They were not stuck in bumper-to-bumper holiday traffic.
All over our state, Iowans could be seen lining up at food pantries and other distribution sites for a Thanksgiving meal. Our neighbors were waiting hours for food.
According to Feeding America, more than 300,000 Iowans—including more than 100,000 children—are struggling with hunger. The economic devastation of this pandemic has already pushed many more Iowans to the brink. To keep a roof over their heads, too many Iowans are literally tightening their belts when it comes to food. Right now, our neighbors are skipping meals, filling up on cheap, unhealthy food, and seeking help from feeding assistance programs in record numbers.
We face a difficult winter and, even when the coronavirus is under control, a long road to recovery. For the health of our communities, our families, and our economy, we must act now.
We call on the Iowa Legislature and Governor Reynolds to act swiftly in January to provide immediate additional resources to help Iowans struggling with hunger.
We propose using the state's ending balance (more than $305 million at the end of the 2020 fiscal year) or the state's "rainy day funds" (more than $770 million at the end of the 2020 fiscal year) to provide $30 million or more in immediate supplemental food assistance for Iowans directly and through food banks, food pantries, and other feeding entities in Iowa.
We can efficiently distribute these funds using existing or expanded programs. Options include:
> Supporting community grocery stores and families across Iowa by providing supplemental funds to the 150,000 Iowa households already eligible for supplemental nutrition assistance through the U.S. Department of Agriculture.
> Supporting Iowa farmers and families through existing and expanded programs to purchase fresh produce, dairy, and meat products.
> Reaching Iowans struggling with hunger who aren't eligible for USDA programs through existing or expanded food banks, food pantries, soup kitchens, congregate meal providers, and other community food assistance efforts, including home food deliveries for food insecure families.
> Helping Iowa’s restaurants by allowing the use of state supplemental food assistance funds to purchase take-out food.
> Strengthening the food assistance infrastructure by permanently exempting feeding entities, including food banks, food pantries, and congregate meal providers, from Iowa sales tax.
> Expanding communications about food assistance so that more Iowans know about existing and expanded efforts to help those struggling with access to adequate healthy food.
We have the resources to make sure Iowa families get access to the food they need. We know that Iowans have the heart to help our neighbors in this challenging time.
Speak up in support of this effort. Ask your state legislators and Governor Reynolds to provide the immediate help that Iowans need when the Legislature convenes on January 11.
Sarah Trone Garriott is state senator-elect from Polk County. Rob Hogg is a state senator from Linn County.


Welcome to Cooking Frenzy, a captivating online game where culinary magic meets interior design dreams. As a master chef, you'll not only whip up tantalizing dishes but also transform your restaurant into a cozy haven. Time is of the essence as you navigate vibrant cooking levels, using your earnings to deck out your dining space with chic chandeliers, stylish flooring, and more. Immerse yourself in a world of culinary artistry and restaurant management, all at your fingertips.
If you're a culinary enthusiast seeking more online games in the cooking genre, look no further than our extensive Cooking Category. Dive into a world of delectable dishes and restaurant management with these exciting titles:
Cooking Frenzy stands out as the ultimate online game for cooking enthusiasts and interior design lovers alike. Its captivating gameplay seamlessly blends culinary challenges with the satisfaction of restaurant management. With intuitive controls, you'll effortlessly cook, serve, and upgrade your restaurant. Whether you're craving a fast-paced cooking experience or the joy of creating a cozy dining ambiance, Cooking Frenzy delivers on both fronts. Immerse yourself in a vibrant culinary adventure where the sizzle of pans meets the elegance of interior design, all at your fingertips.
Cooking Frenzy is a breeze to play. Tap to cook delicious dishes, then tap to serve hungry customers. Use your earnings to purchase upgrades for your kitchen appliances, hire staff, and transform your restaurant into a culinary paradise. As you level up, the challenges intensify, but so do the rewards. Cooking Frenzy is a browser game that offers endless hours of fun, whether you're a seasoned chef or a kitchen novice.


This was probably one of my biggest challenges so far but propbably also one of the most gratifying ones!
Since my boyfriend works in the film industry it has been great that we can combine both our passions. He helps me time to time to film my events and photograph me and my food. And I help him make his film crew healthier and be able to film long hours with nutritious soul food:)
This time the challenge was to make food for people who normally wouldn’t eat vegetarian. And definitely not vegan.
But the challlnge was accepted and I took it on with all my heart(as usual;)). I love to tune into every group I cook for and I really take time to connect with my intuition of what I will cook.
It’s often the men who are skeptical at first and often assume that there is no protein in the food. But after a couple of days they start to sense a transformation in their body, a change in their energy level and metabolism and suddenly there is this beautiful aha moment.
Ah! So you can be satisfied and full from not eating meat?! And even feel good? Yep! That’s one thing I just love with my job! To inspire people to look at food differently and that they can by themselves feel the difference in their body.
I will never promote that people should eat a certain way, everybody is free to feel what they need. But if people get inspire by my food and eat a bit less meat every week for the planet, then my mission is complete!:)
Glutenfree carrot muffins with pecans
Caramelized apples and cinnamon
Beetroot rice with falafel & tahini citrus yoghurt drizzle
Black bean & mushroom burgers with crushed avocado,pickled red onion, chili mayo & quinoa salad
Glutenfree feta & zucchini breakfast muffins
Chia berry pudding
Me recieving flowers as a thank you for my soul food:)
Glutenfree banana chocolate muffins


Eating disorder patients often have a conviction and morbid fear that types or amounts of food will lead to instant and discernable weight gain. These may include any high-calorie items or groups of food such as fats, "junk food", or meat. Treatment aims to reintegrate these foods into the diet of the sufferer either gradually or, in the case of Maudsley/FBT, almost immediately. An integral part of the recovery process is developing a healthy relationship with food, eating and one's body; and this includes viewing food as neutral and fuel, not good or bad, safe or unsafe. Also see forbidden foods and Exposure with Response Prevention & Exposure Meals/Foods.
Keywords: define Fear foods, definition Fear foods, definition of Fear foods, meaning Fear foods, dictionary Fear foods, what is Fear foods
If you came to the F.E.A.S.T. Eating Disorders Glossary from a page on the F.E.A.S.T site, click the "go back" button in your internet browser to return to that page; if not, we welcome you to visit the FEAST home page for a wealth of information on evidence-based treatment for eating disorders, support for parents and families, the latest eating disorders research, a forum for parents and caregivers, useful books, etc.


Posts for tag: sugar
You've heard it. Your parents heard it—maybe even your grandparents too. Dentists have been alerting people for more than half a century that high sugar consumption contributes to tooth decay.
That message hasn't changed because the facts behind it are the same in the 2020s as they were in the 1950s: The bacteria that cause tooth decay feast on sugar and other leftover carbohydrates in the mouth. This causes them to multiply and increase their production of acid, which softens and erodes tooth enamel.
What has changed though, especially over the last couple of decades, is a growing understanding of how sugar consumption may affect the rest of the body. Just like the evidence of sugar's relationship to tooth decay, current scientific studies are now showing there are strong links between sugar and diseases like diabetes, heart disease and liver disease.
What's startling about what researchers are finding is that cases of these diseases are growing, Especially in younger people. This is a parallel trend to our skyrocketing increases in per capita sugar consumption: the average American now eats the equivalent of 19.5 teaspoons of added sugar every day. Health experts generally agree we should consume no more than 6 teaspoons a day, and children 4.
This is vastly more than we consumed a generation ago. One reason is because processed food manufacturers have increased sugar in their products, hiding under technical, unfamiliar names in ingredient lists. But it's still sugar, and an estimated 74% of processed foods contain some form of it.
But the real surge in sugar has come from our increasing consumption of sodas, as well as energy and sports beverages. These beverages are high in sugar—you can meet your daily allowance with just one 12-oz can of soda. These beverages are now the leading source of sugar in our diets, and, according to experts, a highly dangerous way to consume it.
In effect, dentists of old were on to something: too much sugar is bad for your teeth. It now turns out that it may be bad for your overall health too. Strictly limiting it in your family's diet could help lower your risk of tooth decay and dangerous diseases like diabetes.
We’ve waged war for decades against tooth decay through oral hygiene and the increasing use of fluoride, nature’s “super weapon” against this disease. And yet, tooth decay remains a significant health problem.
One major reason is refined sugar found in many processed foods. In the 1970s researchers raised concerns about the fat content of many processed foods, so manufacturers began removing fat from their products — along with much of the flavor. To compensate, they added sugar. Today, three-quarters of approximately 600,000 food products contain sugar.
This has increased average individual consumption to 90 pounds of sugar annually. The World Health Organization says we should consume no more than 20 pounds annually, or about 6 teaspoons a day. A single can of soda contains 4 teaspoons, two-thirds of the daily allowance.
High sugar consumption is an obvious threat to dental health: decay-causing bacteria thrive on it. But the trend has also been linked to serious health problems like diabetes and heart disease.
Hopefully, changes in public policy will one day modify the addition of sugar in processed foods. In the meantime, you can take action for yourself and your family to create a more healthy relationship with this popular carbohydrate.
Shop wisely. Learn to read and understand food labels: steer clear of those containing sugar or large numbers of ingredients. Become acquainted with sugar’s many other “names” like corn syrup or evaporated cane juice. And maximize your shopping on a store’s outer perimeters where you’ll find fresh fruits, vegetables and dairy products, rather than the middle aisles with “boxed” processed items.
Avoid sugar-added drinks. Limit consumption of sodas, sports drinks, sweet teas or even juice to avoid added sugar. Make water or sugar-free beverages your go-to drinks. It’s much better to eat sugar naturally found in fresh fruits and vegetables, where fiber helps slow it’s absorption in the body, than to drink it.
Exercise. Depending on your condition, physical exertion is good for your overall health. It’s especially beneficial for your body’s ability to metabolize sugar. So with your doctor’s advice, exert your body every day.
It’s important to engender a proper relationship with sugar — a little can go a long way. Putting sugar in its rightful place can help you avoid tooth decay and increase your chances of greater overall health.
If you would like more information on sugar’s impact on dental and general health, please contact us or schedule an appointment for a consultation. You can also learn more about this topic by reading the Dear Doctor magazine article “The Bitter Truth About Sugar.”
Energy drink makers would have you believe their products are a healthy rehydration choice for athletes while also giving them keener focus and renewed vitality. But before adding them to your sports regimen, you should also consider what effect these beverages could have on your teeth.
Energy drinks are similar in ingredients to sports drinks like Gatorade® and PowerAde®, which mostly consist of water, salts, vitamins, sugars and acids. In addition, energy drinks like Red Bull® and Monster Energy® add caffeine to boost energy.
Besides their sugar content, the main threat from a dental health perspective for both of these drinks is their acidity, which can severely erode tooth enamel. The irreplaceable loss of enamel significantly increases your risk of tooth decay and eventually tooth loss.
The threat of enamel erosion is especially pronounced whenever the mouth’s pH level falls below 5.5. The acidity of both sports and energy drinks falls well below this mark. In one experimental study samples of enamel exposed to a number of sports drinks lost an average of 1.5% of mineral content over five days; energy drinks more than doubled that loss at 3.1%.
Given the potential harm these beverages, especially energy drinks, can cause your teeth, you should exercise caution when consuming them. In fact, our best advice is for you to avoid energy drinks altogether, for your overall health as well as your teeth’s sake.
Unless you’re participating in a physically intense sport, water is your best source for hydration after exertion. Â If you do drink sports beverages, try to limit them to meal times when your saliva is most active to neutralize mouth acid. You can also rinse out your mouth with water after drinking to help further reduce mouth acidity.
As an athlete, you’ve trained your body to be at its optimum physical peak. Don’t let energy or sports drinks take the edge off your health, especially your teeth.
If you would like more information on the effects of sports or energy drinks on dental health, please contact us or schedule an appointment for a consultation. You can also learn more about this topic by reading the Dear Doctor magazine article “Sports and Energy Beverages Bathe Teeth in Erosive Acids.”
Tooth decay doesn't appear out of nowhere. It begins with bacteria, which produce acid that softens and erodes tooth enamel. Without adequate enamel protection, cavities can develop.
So, one of our prevention goals is to decrease populations of disease-causing bacteria. One way is to deprive them of carbohydrates, a prime food source, most notably refined sugar. That's why for decades dentists have instructed patients to limit their intake of sugar, especially between meal snacks.
Ironically, we're now consuming more rather than less sugar from a generation ago. The higher consumption impacts more than dental health — it's believed to be a contributing factor in many health problems, especially in children. Thirty years ago it was nearly impossible to find a child in the U.S. with type 2 diabetes: today, there are over 50,000 documented juvenile cases.
Cutting back isn't easy. For one thing, we're hard-wired for sweet-tasting foods. Our ancestors trusted such foods when there was limited food safety knowledge. Most of us today still have our "sweet tooth."
There's also another factor: the processed food industry. When food researchers concluded fats were a health hazard the government changed dietary guidelines. Food processors faced a problem because they used fats as a flavor enhancer. To restore flavor they began adding small amounts of sugar to foods like lunch meat, bread, tomato sauce and peanut butter. Today, three-quarters of the 600,000 available processed food items contain some form of added sugar.
Although difficult given your available supermarket choices, limiting your sugar intake to the recommended 6 teaspoons a day will reduce your risk for dental and some general diseases. There are things you can do: replace processed foods with more fresh fruits and vegetables; read food labels for sugar content to make better purchasing decisions; drink water for hydration rather than soda (which can contain two-thirds of your daily recommended sugar allowance), sports drinks or juices; and exercise regularly.
Keeping your sugar consumption under control will help you reduce the risk of tooth decay. You'll be helping your overall health too.
If you would like more information on the effect of sugar on health, please contact us or schedule an appointment for a consultation. You can also learn more about this topic by reading the Dear Doctor magazine article “The Bitter Truth about Sugar.”


Chandra Ekajaya Delicious Recipes Rujak Cingur Surabaya
Yohanes Chandra Ekajaya interest in the culinary field. Not just opening a variety of culinary business that refined, but Chandra Ekajaya also seems to like making and cooking food. From food to snack food type weight companion to rice. One of them is the original recipes of Rujak Cingur from Surabaya.
Yohanes Chandra Ekajaya
Rujak Cingur itself is a typical food found in East Java. Especially in Surabaya who became his central. Rujak Cingur Ruja was called because there are shrimp paste da slices or sliced cingur mouth muzzle of the broom are boiled. Served with crackers and served using the banana leaf tray or plate.
Here is the original recipe of Rujak Cingur from Surabaya ala Yohanes Chandra Ekajaya that is tasty and delicious along with the steps in making it. If interested to make, let us refer to the steps make it and the recipes that are in need.
Materials need to be prepared:
- 250 gr cingur (cow’s nose cartilage), cow or cow kikil, boiled
- 50 gr kangkung, clear
- 75 gr of winged bean, dividing two lengthwise, cut into pieces
- 50 grams of bean sprouts
- 75 Gr. cucumber
- 100 gr Yam bean
- 50 Gr. of young manga
- 75 gr of fried tempeh
- 100 gr. fried tofu
Then the materials need to be prepared to make the spicy Rujak Cingur:
- 200 gr petis udang
- 6-9 cayenne pepper or to taste
- 2 tbsp peanuts fried
- 1-2 tsp shrimp paste root
- 1 bh banana rock, grated coarse
- 1 tsp tamarind
- 50 ml boiled water
- Salt to taste
After all the ingredients already prepared, it’s time to make the Rujak cingur:
Boiled Kale, winged bean, and sprouts until cooked. Lift
Cut cucumber, jicama, fried tempeh, young manga, fried tofu, and cingur. Set aside
Rujak petis seasoning : puree the chilies, shrimp paste, peanut paste and FRY until well blended.
Stir in grated plantain cubes, sour, and boiled water. Puree again, taste. When you need to add salt to solidify the sense.
How penyajianya is very unique, as for how penyajianya is the first stage of mixing the Spice Queen that was made earlier with vegetables, fruits, fried tempeh, tofu andcingur. Then stir well until completely evenly to all material. If everything is reasonably flat, Rujak Cingur are ready served with extra rice or lontong.
Rujak cingur survivors trying to make Typical Surabaya recipes from Chandra Ekajaya. If you are lazy to make or even had to make a purchase that is already so and live food. For those who want to try making it yourself, good luck and hopefully good. As expected.


If your admin has added menu items ahead of time, you can easily create Food Moments.
1. Choose the Food Moment type.
2. If they have pre-loaded your menus by date, you will see the information appear when you select the Meal Type on that day.
3. You can tag People, indicate the Amount consumed, note the Time, and add Media if necessary.
*If menu information has not been pre-loaded by your admin, you will follow the same Food Moment steps and input the meal details in the Comment field.


4 edition of The ultimate casserole cookbook found in the catalog.
The ultimate casserole cookbook
Beef -- Poultry -- Pork -- Seafood -- Meatless -- Breakfast & brunch -- Side dishes -- Quick & easy -- Serves two -- Potluck pleasers.
|Other titles||Taste of home.|
|LC Classifications||TX693 .U483 2010|
|The Physical Object|
|Pagination||320 p. :|
|Number of Pages||320|
|LC Control Number||2009940176|
I ordered 'The Best Casserole Cookbook Ever' with a Le Creuset Cast Iron Round Casserole, Cerise, 24 cm hopping for inspiration to use it. The book was a nice surprise, and not quite what I was expecting. Beatrice Ojakangas takes the definition of 'casserole' as far as possible in over recipes, grouped in 17 chapters, from No-Knead Breads, Breakfast & Brunch Casseroles to different Meat › Food & Drink › Quick & Easy Meals. Synopsis This title presents nearly easy, tasty casserole recipes from a James Beard Award-winning author. Perfect for family dinners, potluck suppers, and parties, casseroles are the ultimate comfort food. Now renowned food scholar and cookbook author Clifford Wright has written the
Clifford Wright's irresistibly titled Bake Until Bubbly: The Ultimate Casserole Cookbook. includes recipes for everything from baked French toast to dessert cobblers. The best ones, though, are the meat, noodle and vegetable dishes that we put together in ceramic or earthenware baking dishes and then, well, bake until they're hot and ://?art_id=&sc= Here's the ultimate of ultimates: nine hundred new recipes from Bruce Weinstein and Mark Scarbrough, the authors of the Ultimate cookbook series. With a quarter million books already in print, their series has followed a simple recipe to success: Give cooks hundreds of solid, basic recipes with thousands of ways to vary them, shake them up, and personalize them so that everyone can be an
Each recipe is introduced with a story or comment. There are some shaded boxes that have things such as food history, leftover ideas, Web tips, etc. The book would have been greatly enhanced by the addition of color photos. Overall, the book is a bit disappointing, although there are several recipes that sound :// Melissa Costello is a certified nutritionist, wellness coach, celebrity chef, author and cleanse expert. Her first book, The Karma Chow Ultimate Cookbook has become the go-to cookbook for those who are looking to implement plant-based eating in a simple and healthy way into their ://
Peoples and empires
Dead fingers talk
Intellectual origins of American radicalism
habitat groups of North American birds in the American Museum of Natural History
Reports respecting the practice and regulations of legislative assemblies in foreign countries.
Beauty and sensibility in the thought of Jonathan Edwards
Hub of the Wheel
Fashion & Fun
A reliable, pretty healthy, often budget-friendly cookbook that goes beyond the average casserole. Many recipes show off global flavors, and not everything is cheese or cream-based like so many casserole books.
Every time I make a recipe from this book, people want seconds. A great gift for someone in their own place for the first time, › Books › Cookbooks, Food & Wine › Main Courses & Side Dishes.
COVID Resources. Reliable information about the coronavirus (COVID) is available from the World Health Organization (current situation, international travel).Numerous and frequently-updated resource results are available from this ’s WebJunction has pulled together information and resources to assist library staff as they consider how to handle coronavirus Taste of Home Ultimate Casserole Cookbook Hardcover – January 1, by Catherine Cassidy (Editor) out of 5 stars 15 ratings.
See all formats and editions Hide Now renowned food scholar and award-winning cookbook author Clifford A. Wright has written the definitive casserole cookbook - a peerless collection of nearly great casserole Bake until Bubbly"Everybody who grew up The ultimate casserole cookbook book tuna noodle casserole or macaroni and cheese remembers that bubbling dish brought to the table with its top dappled golden brown, piping hot and inviting.
My passion for casseroles was born from memories of my childhood and my mother's lasagna, thick and rich and gooey and delicious. But once I had three children of my own, casseroles were the ?id=qhcTH9Llq58C.
Bake until Bubbly"Everybody who grew up on tuna noodle casserole or macaroni and cheese remembers that bubbling dish brought to the table with its top dappled golden brown, piping hot and passion for casseroles was born from memories of my childhood and my mother's lasagna, thick and rich and gooey and :// item 7 Taste of Home Ultimate Casserole Cookbook, Book, Very Good - Taste of Home Ultimate Casserole Cookbook, Book, Very Good $ Free › eBay › Books › Nonfiction.
The ultimate casserole cookbook: great one-dish recipes by Jones, Barbara C. Publication date Topics Casserole cooking, Casserole cooking Publisher New York: Sterling Borrow this book to access EPUB and PDF files. IN COLLECTIONS.
Books to Borrow. Books for People with Print Disabilities. Internet Archive :// Casserole Cookbook Review Center #1 – The Ultimate Casseroles Book: More than Heartwarming Dishes from Dips to Desserts #2 – Taste of Home: Casseroles: Dishes for Families, Potlucks & Parties #3 – Easy Casserole Recipes: The Best Casserole Bake Cookbook #4 – Taste of Home Ultimate 9 X 13 Cookbook: Recipes for your 13X9 Pan Bake Until Bubbly: The Ultimate Casserole Cookbook - Ebook written by Clifford A.
Wright. Read this book using Google Play Books app on your PC, android, iOS devices. Download for offline reading, highlight, bookmark or take notes while you read Bake Until Bubbly: The Ultimate Casserole :// Bake Until Bubbly: The Ultimate Casserole Cookbook by Clifford A. Wright English | ISBN: | | EPUB | pages | 2,9 MB Over variations on the ultimate comfort food—from breakfast to dessert, from around the country and the world.
We may fondly remember the classics like tuna noodle casserole, lasagna, or macaroni and cheese from childhood, but this collection of recipes reveals the incredible versatility—as well as the simplicity, ease, and satisfaction—of a well-baked casserole.
With healthy options `Bake Until Bubbly' by distinguished culinary writer and teacher, Clifford A. Wright is billed as `The Ultimate Casserole Cookbook', which is a figurative sticking out of the chin, daring one to poke holes in the author's pretensions for claiming to write an `ultimate' treatment of any :// Wright, author of numerous cookbooks on the cuisines of the Mediterranean as well as Real Stew, here turns to another enduring comfort food.
He presents recipes for casseroles of all types, including both breakfast and dessert dishes (think crisps and crumbles). The Ultimate Instant Pot Cookbook sets itself apart from other less comprehensive books with authorized, well-tested recipes covering every meal of the day.
This is the ultimate one-stop source for tried and true classics like rich and savory beef stew, creamy mashed potatoes, a light, and crustless quiche Lorraine, ultra chocolatey fudge Find many great new & used options and get the best deals for Bake until Bubbly: The Ultimate Casserole Cookbook by Clifford A.
Wright (, Trade Paperback) at the best online prices at eBay. Free shipping for many products! › eBay › Books › Nonfiction. Buy the Paperback Book Bake Until Bubbly: The Ultimate Casserole Cookbook by Clifford A. Wright atCanada's largest bookstore. Free shipping and pickup in store on eligible :// The Ultimate Instant Pot Cookbook is the ONE cookbook/reference book that you need to transform you into an Instant Pot evangelist!” —Michelle Tam, New York Times best-selling cookbook author and creator of Nom Nom Paleo “As a fellow recipe creator, I can say that Coco has a way of making recipes come to life in the simplest of :// The editor of Taste of Home, the world’s No.
1 cooking magazine, have outdone themselves with this new collection. With over recipes to choose from, this truly is The Ultimate Casserole Cookbook. No wonder casseroles are the most popular comfort food around. Not only are they delicious, their convenience in the kitchen is :// The Ultimate Breakfast Casserole Recipe Cookbook.
This book includes several delicious breakfast casserole recipes including: bacon and eggs scallop - brie and sausage breakfast casserole - chile egg casserole - corned beef hash breakfast casserole - ham and broccoli casserole - sausage, mushroom and apple puff. and so much more! › Home › eBooks.
Cooking Book Review: Best Recipes Ultimate Collection - Casserole, Chicken, Chocolate, Pie, Salad, Soup, Smoothies (Best Recipes 7 Cookbooks in One) by The Biggestand Best Bisquick Cookbook Ever! If you love the convenience and great taste of food made with Bisquick, you'll love this book!
It's jam-packed with delicious Bisquick recipes that have never before appeared in a Bisquick book, plus some of the all-time favorites and back-of The well-tested, fully authorized recipes in The Ultimate Instant Pot Cookbook cover a range of flavors and occasions, making this the ultimate collection of recipes for the home cook who values the convenience of an electric pressure cooker.
This is the only book you'll need when looking for tried-and-true classics like creamy tomato soup


|Lentil soup is high in fiber and protein.|
You might get depressed this time of year, or simply not have the energy you usually do in the warmer months. That's why it's as important as ever to take care of your body by providing it with nutrient-dense meals. Winter means it's cold, and soup is in season.
There's plenty that's healthy and good about this recipe. It's easy to prepare too! The best things about this recipe are:
- Veggies: Low-calorie and hearty, they're packed with protection power in the form of antioxidants. Antioxidants ward off sickness and keep cells running at peak performance.
- Lentils: Lentils are an excellent source of protein, which is essential for building strong muscles. Protein fills you up and keeps you satisfied for all day. They're also fat-free and have about 80 calories in a 1/4-cup serving (dry). Lentils are quick and easy to prepare - they cook in just about 20 minutes. They are also very high in fiber, which aids in heart health and digestion. The list can go on...
- Garlic: Garlic is not just an antioxidant. Studies also show that it helps manage blood pressure and cholesterol. And, garlic is just plain tasty.
You can't go wrong with a soup that's under 50 cents per bowl or that's so filling yet has so few calories. Get cookin'!
1/4 c. oil
1 onion, chopped
2 carrots, diced
2 celery stalks, chopped
2 cloves garlic, minced
1 tsp. dried oregano
1 bay leaf
1 tsp. dried basil
14.5 oz. crushed tomatoes
2 c. dried lentils
8 c. water
1/2 c. spinach
2 T. vinegar
Salt and pepper to taste
In a large soup pot, bring oil to medium heat. Add onions, carrots and celery; cook and stir until tender. Stir in garlic, oregano, bay leaf and basil; cook for 2 minutes.
Stir in lentils and add tomatoes and water. Bring to a boil. Reduce heat; simmer for at least 1 hour. When ready, stir in spinach and cook until it wilts. Stir in vinegar, salt and pepper.
Makes 6 servings.
Total cost: $2.94
Cost per serving: $0.49


CHLOR-A-FOAM is a foaming, chlorinated, alkaline cleaner developed for cleaning hard to remove food soils. It is exceptionally effective in removing fat, blood, and protein food soils found in the food processing industry.
4x1 gallon, 5 gallon, 15 gallon, 55 gallon, 330 gallon, Bulk
Features and Benefits
Chlor-A-Foam is recommended for use in removing protein and other alkali-soluble food soils. This product can be foamed onto meat handling equipment, brewery tank walls, conveyor belts and frameworks, augers, milk fillers, juice fillers, soft drink fillers, kettles, mixers, and all other general food processing equipment.
Flat Surface Foaming: Use 1 to 4 gallons of Chlor-A-Foam per 50 gallons of hot water 130-150°F. Let stand for 5 minutes, then rinse with potable water.
Vertical Overhead, Wet Vertical Surfaces, and Glass-lined Tanks: Use 1 to 4 gallons of Chlor-A-Foam per 50 gallons of hot water 130-150°F). Let stand for 5 minutes then rinse with potable water.
Portable Foaming Equipment: Follow equipment manufacturer's instructions. Always rinse equipment after use to avoid plugging of equipment orifices.
Note: When using this product in enclosed or restricted ventilation areas, allow time for proper ventilation before entering.
Eyes: In case of contact flush immediately with copious amounts of tap water or normal saline for a minimum of 15 minutes. Take exposed individual to a health care professional, preferably an ophthalmologist, for further evaluation.
External: Flush exposed area with plenty of clean running water for at least 15 minutes. Remove contaminated clothing and wash thoroughly before reuse. If irritation persists, consult a health care professional.
Ingestion: If swallowed, do not induce vomiting. Get medical attention immediately. If victim is fully conscious, give plenty of water to drink. Never give anything by mouth to an unconscious person.
DOT Classification Shipping Name
Corrosive liquid, basic, inorganic, N.O.S., (contains potassium hydroxide/sodium hypochlorite), 8, UN 3266, PGII, ERG #154.
Manufactured in accordance with regulations established for food plants operating under USDA guidelines under the classification of A-1.


Houston and Galveston, something motivated a freeway exit to a place called Sam's Original Restaurant & BBQ.
It may have been a billboard mentioning a buffet at Sam's which was what caused the exit from the freeway.
What is definitely remembered is what a pleasant experience Sam's Original Restaurant was, so much so that a return stop was made on the way back north, and again a year or two later, with Sam's as the destination for a birthday lunch buffet.
Sam's Original Restaurant & BBQ is located in Fairfield, Texas, a town on I-45, north of Huntsville, south of Corsicana.
Several things made the Sam's experience memorable. One was the hot out of the over loaf of whole wheat bread, with butter, appearing as soon as one gets seated. The various BBQed meats were memorably good. But, it was the coconut cake that really sticks in the memory. It was the memory of the coconut cake which probably caused the repeat visits, and this from someone who is not much of a dessert fan.
The screencap above is from the Sam's Original Restaurant & BBQ website.
On the Sam's website we learned the charming story of how Sam's came to be....
In the year 1906 Samuel Augustus Daniel was born. Cooking was always in his blood. At the young age of nine he worked for Mr. Joe Roller in downtown Fairfield selling chili and Hokey Pokey. Sammy quit school in the eighth grade and opened his own hamburger stand. People liked his burgers so much that they called them “Sam Burgers.” During the ‘30s and ‘40s he owned several other eating places, including a popcorn and a hot dog stand on the square in Fairfield. In January 1944 Sammy married Doris Wayne Childs. In 1953 Sammy and Doris opened a small BBQ stand on the south side of town on Highway 75.
It was at this little stand, which had sawdust floors, old school desks for tables and surplus army tin trays for plates that Sammy perfected his BBQ sauce recipe. Doris was busy as well, developing her skills at making the homemade pies and desserts that everyone loves.
Sammy and Doris moved their family to Delaware in 1963 where they remained for three years. They missed Fairfield and their friends so they moved back home and opened another restaurant on highway 75 south of town. It was here where they first started making the homemade bread that is so famous.
Anyone in the mood for a road trip to Sam's Original Restaurant & BBQ? Anyone have any idea what hokey pokey is?


Hirsch & Greif / Identity design
Serving fresh local food
Located in the old town of Esslingen in southern Germany – the restaurant Hirsch & Greif turns quality ingredients from local producers in Baden-Wuerttemberg into an unique culinary experience for their guests. It opened its doors 2011.
Our approach was to create a restrained, modern design that blends in well with the historic ambiance of the restaurant and conveys the same care and dedication that the chef devote to his culinary creations. Hirsch & Greif means deer & gryphon, the two heraldic animals of Baden-Wuerttemberg.


Tips to Help Children Develop Better Eating Habits
A strong understanding of ideal dietary habits can provide many gains to children as they grow. Establishing good nutrition at a young age can help kids learn how to provide nourishment for their bodies during their life and diminish the possibility of chronic health concerns when they're older. Additionally, it can also boost how they feel at school, enhance their ability to partake in physical activities, and improve their quality of sleep.
Digestive Health Associates of Texas recognizes that proper nutrition can substantially impact children throughout their life. Given that September is recognized as National Childhood Obesity Awareness Month, we have provided information for parents and caregivers surrounding ideal dietary intake for kids, balanced meals and snacks for children, and lunchbox options for little ones. Please take a minute to read the following information and contact us to arrange a visit with one of our gastrointestinal (GI) specialists in Dallas, TX for help with any concerns or questions.
How can I help my child develop healthy nutritional habits?
Our GI specialists recommend a few approaches to help promote proper nutrition for healthy kids, including:
- Let your child help with the food preparation and cooking process. Doing so can offer the chance to talk with your child about healthy foods and dietary information while cooking or shopping. This experience may also allow kids to have a fun time learning about good eating habits while enjoying time spent with you. Additionally, your little one might be less prone to picky eating as they have a chance to understand more about your food selections.
- Utilize portion recommendations on food packaging panels and consider the list of ingredients. Educating your kid about nutrition labels and portion size can enable your child to learn how these factors affect their health.
- Avoid incorporating food as a reward or disciplinary technique. When you put your child to sleep without having dinner to punish them or use sugary foods as a prize for good behavior, it could complicate your child's relationship with eating over time.
- Control snack times and the choices of food. Snacking is an important component of eating healthy. We suggest that you establish a set time for snacking and the kinds of food your little one consumes. Additionally, while having these food items, try to keep your child from eating while watching TV. Eating in front of the TV could result in the overconsumption of food.
- Have meals as a family on a regular basis. Throughout dinner, keep the conversation positive so your family does not negatively associate eating with stress. Eating associated with stress could cause other issues later on.
What nutritious foods for kids should my child eat?
Our Dallas, TX pediatric gastrointestinal doctors recommend a balanced diet of fruits, vegetables, dairy, grains, and protein. If possible, try to limit sugar and trans fat at meals and during snack time. By developing a diet that focuses on these quality food selections, you can help your family members feel more energetic and live a healthier life. For planning tips, check out a few of our favorite lunchbox choices for school-aged children:
Where can I get more information about healthy foods for kids?
Aside from the information detailed here, our staff members wish to offer a comprehensive collection of tips for parents and caregivers, which can enable them to access the latest details about children’s nutrition. A selection of the resources we recommend are:
At Digestive Health Associates of Texas, our professionals are passionate about helping kids build healthy habits early in life. Our pediatric gastrointestinal doctors frequently assist parents and caregivers in developing a proper diet for their little ones. Get in touch with our Dallas, TX gastrointestinal team to learn more about the positive effects of healthy eating habits or selecting good food options for children of all ages.


I am a firm believer that pizza is healthy, well, the way the Italians make it. A thin crispy yet soft base smeared with tomatoes and torn shards of mozzarella. We haven’t managed to give our domestic pizzas the blistered crust of baking in a wood-fired oven, though I am thinking of ways of modifying the firebox of the Rayburn… For now, we whack the temperature as high as it goes and slap the pizza on a pre-heated tray. I’ll apologise now for the lack of photos, but we couldn’t wait to eat them!
Papesse I was pretty good. OK, I’m being harsh. It was really good, but I am impatient and expected the flavour to be more developed. Well, the dough was far superior to that of a quick levitation with brewer yeast and definitely decent enough to equal many a pizzeria in the land, but I am being impatient as know it will only get better and better! What a hard life – a sentence of eating pizza (at least) once a week FOREVER.
As with much of Italian cuisine, less is more, as far as toppings go. My favourite is Parma ham with rocket and shavings of parmesan, but for our first batch of Pizza di Papesse Panda-in-crime chose his two favourites: quattro formaggi and aubergine.
RECIPE: PIZZA QUATTRO FORMAGGI
Depends how hungry you are!
A hunk of Papesse
For the tomato sauce
A slug of olive oil
1 tin peeled plum tomatoes
A crushed clove of garlic
A sprinkling of salt and a grinding of pepper
For the topping
A combination of mozzarella, ricotta, gorgonzola and parmesan
An aubergine, thinly sliced into rounds
A ball of mozzarella, torn
A sprinkle of oregano
METHOD: Preheat your oven to its highest setting.
Heat the oil in a saucepan and fry the crushed garlic for a couple of seconds before adding the tinned tomatoes. I always use peeled plum tomatoes and not chopped tomatoes as find there is more flesh making for a less watery consistency. It’s easy to mush them up with the back of a wooden spoon when cooking. Cook the tomatoes down over a medium heat (about ten minutes) until the water has evaporated and you are left with a thick sauce. I think tinned varieties have improved in quality as I always used to add a pinch of sugar to balance out the metallic taste, but no longer find this necessary so just season with salt and pepper. If you find your tinned tomatoes lacking in flavour, you can add a squeeze of tomato puree.
Dust the worktop with a little flour and flatten the ball of dough, knocking the air out of it with your fingertips. Stretch the pizza dough until it is as thin as possible mounding the dough up slightly around the edges. You can use a rolling pin to start it off, but stretching by hand really helps the texture.
Smear on the tomato sauce right up to the edges and scatter on the cheeses. I haven’t given quantities as it really depends on the size of your pizza base and is easier done by eye, spreading them out evenly so every mouthful will be a burst of flavours.
If making the aubergine pizza, fry the slices in olive oil or for a healthier alternative brush each with olive oil and grill. Arrange the slices over the torn mozzarella and tomato base and sprinkle with oregano.
When topped to perfection, transfer to a pre-heated baking sheet (I assemble the pizza on a sheet of greaseproof paper as don’t have a paddle and more importantly, am clumsy) and cook for about 6-8 minutes until crisp and golden. You’ve got to watch them, as the timing depends on your oven and the thinness or your base. Remove, cut into wedges, drizzle over some chilli oil and enjoy with a robust Chianti.


Philip is on holiday at the moment, so in his place Helen Northmore – Head of Energy Saving Trust Wales – has written a post for the blog.
Embarking on the waste pilot in Wales has really opened my eyes to the amount of avoidable food waste we actually generate. In Wales we throw away 330,000 tonnes of food each year and more significantly, in Wales, we buy then waste around £500 million on food that could have been eaten.
As an office we all completed food diaries analysing our food waste and were all surprised by the results. Even those who felt that they were shopping and managing their store cupboards efficiently still saw room for improvement. I thought I was good until I wrote it all down and I realise that I cook meals that are too big and end up wasting food when I am full.
Wrap research has shown good intentions are often hampered by a range of factors including:
· Lack of planning when food shopping – buying more than is needed
· Poor food storage knowledge
· Lack of confidence around cooking
· Confusion over food date labels
Smarter management of our store cupboards and fridges and a better understanding of date labels would mean that we could prevent at least 15 million tonnes of carbon dioxide equivalent emissions each year. While a large proportion of these emissions are associated with embedded energy a significant amount arises as a result of food waste going to landfill sites.
Comparing carbon saving figures from our traditional ‘bread and butter’ energy saving messages like cavity wall and loft insulation with the equivalent carbon savings to be made through reducing our food waste shows that the Energy Saving Trust can make a significant difference by providing advice to consumers on this issue.
The ’Love Food hate waste’ or ‘Hoffi Bwyd casau gwastraff’’ campaign aims to educate consumers about the problems associated with our continued waste of food. It also provides consumers with a range of ideas, advice and suggestions to avoid such a large amount of waste including recipes to use up left-overs, storage and freezing information and advice on store cupboard planning. It is the combined efforts of bodies such as Wrap and here in Wales ‘Waste Awareness Wales’ along with our support that mean we should be able to work with consumers to make a significant difference to carbon emissions.


Established in 2015.
I opened Philadelphia Restaurant in the Gardnerville area about two and a half years ago. Asiago’s is my second restaurant in the area established in 2015. At Asiago’s we specialize in pizza, Italian and Greek cuisine. We can feed just about the pickiest patrons and have something for everyone. From our kids menu to our desserts, we have it all.
I’m a Philadelphia native who’s been in Tahoe for about two and a half years. I’ve been working in restaurants for over 15 years. I specialize in Greek and Italian cuisine from pizza and scampi to moussaka and desserts.
I moved to Tahoe to ski and relax but later decided to open my own restaurants.


The right beer to go with your pizza is not hard to figure out. That doesn’t mean we can’t help each other get better at beer and pizza.
You don’t need me to tell you, but, Pizza and beer is a thing. Maybe the biggest thing in the genre of pairing beer with food, and pizza with… well, anything.
Beer and pizza, while they may be two of the greatest things in the world, take up valuable calorie real estate.
So it is essential these calories are used properly. We want the optimal experience.
A Simple Guide To Pizza and Beer
But, before we go further with this post, here is a quick infographic that craftbeer.com has created, to get you quickly into your perfect pairing:
Alright, now get cheesier with me and keep reading…
Beer and pizza pairing is serious.
Don’t go into your eating and drinking all willy nilly. Stay focused while enjoying all the goodness and comfort that beer and pizza provides.
The thing to keep in mind is finding a balance.
If the pizza is mild, bland, basic, then you go big, flavorful and spicy, on the beer.
If your are gorging on spicy pizza, you get a beer that is simple and mellow.
Here are five basic pizza styles to match up with the proper beer:
CHEESE PIZZA: Red Ale.
Alternatives include Wheat Beer. Ambers. Pilsners. Pales are good in this situation as well.
This is the best use of a red beer. In fact, I really don’t care to have a red without pizza around. I feel like it is a style that needs pizza or needs something else.
A red ale is like salsa. I suppose it is fine on its own but I need something to eat with it to actually enjoy it.
Maybe the best known red out here on the West Coast is the Karl Straus Red Trolley Ale. Well, best know if you have ever gone to Disneyland: California Adventure, that is and found the Karl Strauss Beer Cart.
A magical cart it is. Find a slice of cheese pizza in the park and you are all set.