Great article explaining energy deregulation and energy choice.
Written by Peter Bronski, Rocky Mountain Institute
For years, decades, even a century, retail residential electricity consumers like you and me have used kilowatt-hours as a commodity. We treat them as uniform and fully interchangeable. One kilowatt-hour is as good as the next. And within a respective geography and with some exceptions, we pay a single price per kWh without regard for where that kWh is generated (down the street or hundreds of transmission miles away), how it is generated (from coal, natural gas, nuclear, wind, or solar), the time of day or night at which we use it (and the relative supply and demand at that time), how much of it we use, and myriad other factors.
Those inside the electricity industry—regulators, utilities, grid operators, wholesale generators—of course know that every kWh is not created equal, though most customers consume them as if they are. But the days in which the kWh can be treated universally as a commodity on the retail-facing side of the industry are coming to a close. I’ve seen it happen in other industries.
Lessons from the world of supermarkets
Outside of my energy-related work at RMI, I’m a cookbook author and food writer/blogger. It’s there—in the world of food and supermarkets—that I see the writing on the wall for the electricity sector.
Not all that many years ago, supermarkets were to consumers what utilities are today: purveyors of commodities, whether produce such as fruits and vegetables in the case of the former or kilowatt-hours with the latter. Pick your produce—corn or tomatoes or apples or whatever. They each used to be, by and large, a commodity. Prices tended to be relatively uniform and stable, and no matter where you did your grocery shopping, an ear of corn was an ear of corn, a tomato was a tomato, and an apple was an apple.
But several consumer-driven movements changed all that. Concerns about pesticides and genetically modified crops (GMOs), coupled with growing interest in organic agriculture, made how the food was grown front and center. Similarly, the rise of the locavore andSlow Food movements made where a food was grown a matter of importance. These two developments fundamentally reshaped the produce department.
Nowadays, when I go to my local supermarket, any given piece of produce is much more likely to be labeled with its country, state, or even farm of origin; whether it was grown ‘conventionally’ with pesticides or organically; and whether it is GMO-free or not. The story is similarly true of eggs, and increasingly of meat and fish. And of course, the price can vary widely depending on those many factors.
Though food-as-commodity still exists in some circles, for many retail consumers—especially those buying primary whole foods such as produce, eggs, meat, and fish that have not been processed into food products like cereals and crackers—those days are over.
As fruits and vegetables go, so does electricity
The kilowatt-hour is well on its way down the same road traveled by supermarket produce. Concerns about climate change and carbon emissions, the rising cost of fossil-fueled energy (whether electricity or other sectors) and its economic impacts, and a desire for both energy independence and reliability are all fueling customer awareness, pulling back the veil on the kWh-as-commodity. Suddenly, how, where, and when a kilowatt-hour is generated matters.
The evolution of net metering, time-of-use pricing, third-party renewables monthly lease or PPA rates vs. utility-sourced energy, the ability to participate in interactive retail or wholesale energy and ancillary services markets, two-way power flows across the meter, deregulation in some markets (with consumers able to choose their generator), and many other factors are further driving the transition.
More than ever, consumers are increasingly knowledgeable, have values that ultimately differentiate one kWh from another, and are willing to pay a varying price for the differences between kWhs.
To read the entire article, view the link below.View this News Release (external link)


860-426-9044 | Plantsville, CT
New York Gourmet Style Pizza
863 Marion Ave.
Plantsville, CT 06479
Monday - Thursday: 11:00 AM - 9:30 PM
Friday - Saturday: 11:00 AM - 10:00 PM
Sunday: 12:00 PM - 9:00 PM
Contact Mookie at Eldrion's Pizza to place an order for pizza or pasta, or to schedule catering for your next event.
If you live in the Southington, Plantsville, Marion, Millvale or Wolcott area, we offer FREE delivery ($10 minimum order).
Be sure to check out our coupons and see which special offers are currently available.


Never ever ever ever ever do this. Ever.
2004-04-14, 8:31 a.m.
The Great Crockpot Debacle
Alternate title: Never Do This
Thereís this crockpot recipe that I have prepared once before, in which one cooks countreh-stahl pork ribs in the crock all day with a homemade spicy bbq-type sauce. The directions instruct one to remove the meat at dayís end, keep it warm, and put the crockpotted meaty juice leavings in the freezer for a bit to get the fat to separate and harden, so that it can be removed and thus, oneís arteries are spared one more day.
Never do this. Why? Because if you do put the container of meaty juice leavings in the freezer, thereís a chance that it will shift as its heat melts the taquitos and tater tots upon which it rests. And a big container of meaty juice leavings, shifting in the freezer, has a tendency to leap out at you when you open the freezer door.
When large containers of meat juices fly out of the freezer at you, itís as if some large person has just puked all over the floor, your shoes, the inside of the freezer, the outside of the fridge, and then as it drips out of the freezer, it slides and wends its way into the refrigerator. This is not good.
There was the requisite splattering sound, and a chunky liquid was instantly spewed upon the entire kitchen.
Forget preparing the rest of the dinner. Just forget it. Heat the oven, toss in a pizza, and get to work, because you will be taking apart the fridge and freezer for at least half an hour, wiping and cleaning quickly-congealing meat juices off every surface, off every jarred condiment in the door, and off every bag of frozen anonymity in the freezer. Mopping it off the floor, and wiping down the outside of the fridge and the oven are small potatoes compared to what awaits you inside the appliance. The recipe definitely did not include this as part of the cooking process, nay. The recipe fooled me into thinking this was a delicious and simple way to prepare some good olí meat. Itís really not worth it Ė the recipe is good, and the meat is tasty, but the clean-up is a bitch.
This morning, I got up and ran. Iím sleepy, and a bit tired, but most importantly, I have a sinus headache. The kind that starts in the side of my nose under my eyeball, and snakes its way under my cheekbone. Something wicked this way comes. I am armed with coffee, aleve, and a shot of antihistamines up the nose. And my own determination. Yes. If I can clean up the worldís worst meat-juice spew, I can conquer a piddling little sinus headache. Iím just being very careful not to spill the coffee on my desk. It seems Iíve become a bit spastic lately.
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Cacti are really popular plants to have as a decoration. They don’t require a lot of water and don’t die easily. In south Texas, cacti grow everywhere, including the cacti that bear fruit. I look forward for the summer season every year to eat the delicious fruit. Cactus fruit is really fun to eat and tastes great too. You can sometimes find them in grocery stores if you don’t have any of these cacti near you.
The first most common cactus I see in South Texas is the Prickly Pear cactus. They are everywhere in near the Rio Grande. Before the cactus produces any fruit, it first creates small green flower bases in early spring that then turn into beautiful yellow and orange flowers. After the flower shrivels up, the cactus is left with a green prickly pear fruit. I would not recommend eating it while it is still green. The fruit stays green for a couple of months until around late June and early July when it ripens and turns purple.
Whenever you pick one, be careful to not touch the thorns. The thorns are very small and it can take a long time to get them all out. You can use a stick to brush them off, or you can use tweezers but in my experience using a stick to brush them off is a faster solution. Prickly pears are just as purple inside as they are on the outside when they are ripe. Be careful not to get the prickly pear juice on your clothing because it can stain.
Prickly Pears are sweet fruits that I like to eat sometimes in the summer. Although, prickly pears do have a lot of hard seeds inside. You can swallow them if your not sensitive to seeds, or you can spit them out. I don’t recommend eating more than two or three prickly pears at a time because too many at one time can hurt your stomach. Don’t be afraid of trying them though! You can either eat them by themselves or you can mix one or two in a smoothie. I’ve tried both.
The second most common cactus that grows where I live is the Pitaya cactus. Pitaya is Spanish and translates to dragon fruit. The Pitaya fruit is my absolute favorite cactus fruit, I personally think it tastes similar to a kiwi. The inside of the Pitaya looks just like the big red Dragon Fruit you see at grocery stores. The inside of the Pitaya is white with a lot of small black seeds. The seeds aren’t bothersome because they are so small.
During the beginning of spring, there are beautiful purple flowers that bloom from the cactus where the fruit will grow. The Pitaya fruit is very small and can grow to the size of a kumquat fruit if it gets enough water. After the flower shrivels up, the fruit will continue to grow. The fruit will ripen and be ready to eat in late June through July. Finding fruit can be difficult sometimes because the bugs love to eat the fruit as well. It can be easy to take the thorns of the Pitaya because the thorns are larger and fall off easier. When the fruit is ripe you can remove them with your hands, or easily brush them off with a stick. If the thorns are stubborn and do not want to come off, then the fruit is not ripe yet.
As far as I know, Pitayas will not hurt your stomach if you eat a lot. After the thorns are removed, you can peel the green part to get to the fruit. The fruit tastes best right after picking them. You can also put them in the fridge if you would like them cold.
Click here if you would like to know more about cacti and it’s fruit.
I hope you liked reading about cactus fruit :). Come back in late June and July to see what the fruits look like inside when they are ripe! Feel free to comment down below if you have any questions are suggestions. 🙂


How It Works
BIC® FlameDisk® can be used in charcoal grills to cook a variety of foods. When ready to light, peel off film cover exposing the holes of the FlameDisk. Remove food grate from grill. Place FlameDisk in bottom of grill in level position with the holes facing up. Fully open all grill vents. With a BIC® Multi-purpose lighter or long match, light fuel through any one of the outer holes. Flame will automatically spread. WARNING! Flame may be hard to see. Assume fuel is lit, even if you do not see flames.
Carefully replace food grate, wait 4 minutes, then cook food. Utilizing solidified ethanol technology, FlameDisk provides approximately 40 minutes of grilling time. The FlameDisk's unique lid provides excellent flame-grilled flavor. At the end of your grilling session there is no soot, ash, or dangerous hot coals. Before disposing of FlameDisk, burn all fuel completely and then let cool an additional 10 minutes before handling.
Peel-Light-Grill-Dispose When Cool
FlameDisk uses ethanol as the main fuel ingredient. Our ethanol comes from corn, a renewable resource. The FlameDisk lights instantly and burns for approximately 40 minutes, easily enough time for a couple rounds of grilled food. When you're done grilling, before disposing of FlameDisk, burn all fuel completely and then let cool an additional 10 minutes before handling.
Fits In Most Charcoal Grills
FlameDisk works with the charcoal grill you already own. Place FlameDisk into your charcoal grill. For a large grill serving 2-4 people, use one FlameDisk. For a large grill with a large amount of food, two FlameDisks can be used together to heat the entire grilling surface.
FlameDisk is always ready for most charcoal grills.
From brats to burgers and chops to kabobs, FlameDisk grills it all. FlameDisk provides approximately 40 minutes of grilling time that’s perfect for grilling a variety of foods.
Love that flame-grilled flavor but hate the hassle of charcoal? FlameDisk keeps all the flavor but none of the hassle thanks to the lid. When juice drips off food, it lands on the built-in lid creating true flame-grilled taste.
How can we say it more simply? With FlameDisk there are no hot coals, no ash, and no soot leftover – that's the definition of no cleanup! There is nothing left behind except the FlameDisk's aluminum shell, which cools to the touch in 10 minutes and may even be recycled.
WARNING! Flame may be hard to see and may burn below the top of the FlameDisk. Make sure flame is extinguished and FlameDisk has cooled before touching it or disposing of it. Dispose of cool FlameDisk in your trash or recycle according to local requirements for recycling of aluminum. May only be recyclable in communities where aluminum products may be recycled. Cleanup after grilling has never been easier in fact, cleanup is basically non-existent!


SIAL CHINA 2015
Post Date: 2015-08-13
The 16th edition of SIAL CHINA 2015 took place from the 6th to 8th of May 2015, at the Shanghai New International Expo Centre. It took up an exhibition area of 115,000 sqm, 20% bigger than 2014’s edition, and saw 2,734 exhibitors, 14% more than in 2014, and a total of 61,296 visitors, 11.5% more than in 2014.
The Opening Ceremony – Displaying the international network of SIAL
The opening ceremony on the 6th of May saw a delegation of Ministers from Argentina, Australia, Belgium, Brazil, Bulgaria, Czech Republic, Chile, Colombia, Egypt, France, Greece, Hungary, Indonesia, Malaysia, Mexico, Mozambique, Netherlands, Norway, Peru, Poland, Portugal, Singapore, Slovenia, Tunisia, Turkey, Ukraine, Uruguay, USA and many more in attendance.
Representatives from the United States were this year’s guests-of-honour; with the U.S. Consulate General to Shanghai and the Ministerial Agriculture Counselor from Beijing Embassy proudly representing their country.
The United States also had a strong representation during the SIAL CHINA 2015 with more than 100 companies presenting the pork and poultry industries in Hall E3, and further showcased a great diversity and quality of American food and beverage products and in Hall W1.
Exhibitors from Poland, who were located primarily in hall W4, occupied nearly 1,000 sqm, and featured dairy products of the highest quality, traditional meat and poultry products, fruits and vegetables preserves, natural juices, confectionery products, beverages and alcoholic drinks as well.
The Heilongjiang province was selected as the Guest Province of Honor with 40 companies showcasing rice, edible fungus, blueberry wine and other health and organic products.
Best Designed Pavilion Award & Best Designed Individual Stand Award
Among all the well-designed pavilions and stands in SIAL CHINA, the independent jury awarded the Best Designed Pavilion to Korea Pavilion for their impressive ethnic decoration and the Best Designed Individual Stand to Segafredo Zanetti Espresso from Korea.
2015 was indeed a fruitful year for SIAL CHINA, with even with increases in size, quality, the event continues to inspire many. Stay tuned to see what wonders SIAL CHINA conjures for the food and beverage market in the next year, at SIAL CHINA 2016, from the 5th to 7th of May.


Posted on December 07 2016
A plated dish consisting of whole fish with eyes and fins on display certainly doesn’t appeal to everyone. Some people just don’t like their food staring back at them. However, cooking a fish in its entirety produces unparalleled textures, flavors and aromas that can only be attained with skin and bones intact. It’s also great respect to enjoy the fish to the very last bite with zero wasted meat.
If you’re at all intimidated, cooking whole fish is surprisingly easy and a simple recipe with few ingredients preserves the natural flavors. One of the major benefits to cooking a whole fish is that the skin protects the meat and locks in moisture. It is also much easier to overcook a trimmed fillet compared to a whole fish.


When it concerns the barbecue, there are lots of grill ideas – fish, pork, beef, fish, and shellfish … But what to grill if we have lesser time?
The grilled burger is just one of the fastest as well as easiest recipes momentarily, big team, or party gathering. Visualize to have grilled meat for breakfast? Having a headache on what to grill for a BBQ celebration? Meat patties are the option!
You don’t need much prep work and also can also barbecue frozen meat patties.
This is most definitely the fastest dish you even require to know!
I know you know exactly how to grill patties. However, for frozen patties to the delicious burger, do take some cautious note for a better grilling experience.
This is what you need
- Loads of frozen burger patties (relying on your party size as well as grill size).
- Your barbecue grill (even more barbecue grill selection here).
- Sauce (optional).
- Prepare your meat.
You can get the meat patties from the meat shop or super-market, it is convenient and also quick.
The frozen meat patties are typically crammed in stacks. And also maybe a headache trying to divide them without de-frozen them.
And this is how I do it:
Use a level item of utensil (I prefer butter blade) and slide between the patties. In an extremely short time, specific patties will split up, ready to be grilled!
Now your grill
Like I constantly encourage, pre-heat all grill before any type of barbecue.
You might set the grill to tool heat for regarding 10 minutes. Really feel the warmth with your hand, holding above the grill to feel it.
As soon as the heat is up, place your burger meat on the soaring grill. The area the frozen hamburger patties off of the heat as well as shut the cover for 5 mins to thaw them. After 5 minutes the patties need to be soft and also pliable. Currently, include your spices.
Do wash your hand after handling the raw patties to avoid any type of food contamination!
From here on out grill with your lid open. We do this not just to keep an eye on the flare-ups but additionally to allow the smoke out. To much smoke as well as the burgers will certainly have an extreme bitter preference to them.
Grill the hamburgers up until the juices begin to form of the top of the patty, relocating them out of significant flare-ups when needed. Commonly this takes 4 or 5 minutes. Utilize the spatula to turn the meat. Transform the patties every 3– 5 mins per side. Do this for about 20 mins (depending upon the thickness of your meat patties). Move the patties around as some grill areas are hotter than others. This can prevent uncooked areas or even scorched.
As for me, I will certainly currently add on some BBQ sauce while flipping the patties for an extra succulent taste and also preference!
Ready to serve
Grill on this side until the juices appearing of the top are running clear. This is the component where you will get most of your flare-ups. Relocate the burgers to the no warm zone if the fires get out of hand.
As the burger juices start to run clear on each burger relocate those patties off of the warmth up until they are all prepared. To guarantee they are evenly cooked, utilize a thermometer, and also examine the interior temperature level of the patties. Make certain they have actually reached roughly 160 levels Fahrenheit (suggests cooked!).
For several of the grill enthusiasts, they will certainly be toasted the bun or perhaps grill the bun for the crispy texture. Whatever way is fantastic.
The largest blunder individuals make when they grill frozen hamburgers is to keep grilling them till they can not see any juices left on the patties. Those juices will maintain coming out until that burger is completely dried, you just require to recognize when to draw them.
You can let the meat cool for 2 mins prior to coupling with the bun.
Now you have actually made on your own tons of freshly grilled yummy American Burger!


All dinners are three-course prix fixe and are served with a choice of one Salad and one Dessert. We use fresh herbs and vegetables from our Culinary-Leadership Garden whenever possible.
We have an ABC license so that you can purchase wine or beer with your dinner. We rely entirely on wine donated by Monterey County’s very generous wineries. Frequent wine you will find on our menu includes: Blair Estate Wines, Comanche Cellars, Hahn Family Wines, J. Lohr Vineyards and Scheid Vineyards.


Many restaurant menus in South Africa give you a wide variety of dishes to choose from; they usually include a variety of seafood, meat and poultry dishes. In this country we have many restaurants that excel in all these types of dishes.But what to do if you want to make easy recipes at home to enjoy with friends and family? Whether you want a tasty, fresh seafood dish; a hearty, delicious meat dish or a succulent chicken dish we found the perfect and easiest recipes for you.
For this classic prawn dish make your own flavoursome marinade which you know your family would love. This mouth-watering peri-peri dish serves four, takes 20 minutes to prepare and the cooking time is approximately 15 minutes. Remember the key to cooking a prawn dish is to not, under any circumstances, overcook the prawns. Prawns cook extremely fast and it’s definitely a dish which will become more successful over time.
Two cloves garlic, crushed
10 ml Robertson’s Mixed Herbs
One pinch Robertson’s salt and pepper to taste
750 g prawns, cleaned, leaving shells on
125 g margarine
125 ml peri-peri sauce
One KNORR Vegetable Stock Pot, dissolved in a little boiling water
250 ml cream
Four spring onions, chopped
Mix marinade ingredients together and pour over the prawns.
Leave to marinade for 6 hours in the fridge.
Heat margarine in a frying pan and add prawns and marinade.
Fry until prawns change colour to pink.
Squeeze in lemon juice and stir in cream before serving.
Serve on a bed of rive with chopped spring onions for garnish.
Beef, Mushroom & Red Wine Risotto
If done correctly a risotto is the best dish to serve at a dinner party; this dish definitely asks for some skill and will require some practise. We don’t mean to scare you, quite the opposite actually; we would like you to get excited with us in trying this delicious meat dish. This dish is perfect for a small dinner party as it serves four, preparation time is 30 minutes and cooking time is only 60 minutes. As far as risotto’s goes we found you the easiest recipe out of the bunch and we hope you give it a try. For ingredients and instructions on how to make this dish just follow the link.
Italian Herb, Ricotta and Spinach Stuffed Chicken
Stuffed chicken is always a treat; no matter if it’s a fancy dinner on a Friday evening or just simply a Wednesday evening at home, stuffed chicken puts a smile on everyone’s face. This recipe is quite easy and is any spinach-lover’s dream come true; stuffed with all the goodness of spinach and cheese thrown together, your only challenge will be to keep the chicken juicy inside and out. This dish is best served with a side helping of vegetables, like carrots and green beans, and smooth mashed potatoes. This recipe serves four, preparation time is 10 minutes and cooking time is approximately 45 minutes.
Now you have three new recipes to try out which are sure to satisfy your friends and family for any occasion. Whether they love seafood, meat dishes or poultry one of these easy recipes are sure to tickle their fancy; in most cases knowing us South Africans, your family will devour any one of these meals.
Original Source: Lekker Sosatie


We be jammin' in this kitchen.
Blueberry Lime Jam (from Food.com)
4 ½ cups blueberries
1 pkg dry pectin
5 cups sugar
1/3 cup lime juice
1. In a pan crush blueberries one layer at a time.
2. Add pectin and stir.
3. Bring to a boil, stirring frequently.
4. Add sugar, stirring until the sugar dissolves.
5. Stir in lime juice.
6. Return to a rolling boil and boil for one minute. Stir constantly.
7. Ladle into hot jars, add rings and seals.
8. Process 15 minutes in hot water bath.
Peach Raspberry Jam (from Taste of Home Canning and Preserves Magazine)
2 2/3 cups crushed peaches
1 1/2 cups crushed raspberries
3 cups sugar
1 1/2 teaspoon bottled lemon juice
1. In large pan, combine all ingredients.
2. Cook over low heat until sugar dissolves and mixture is bubbly, about 10 minutes. Stir occasionally.
3. Bring to a rolling boil. Boil for 15 minutes, stirring constantly.
4. Remove from the heat, skim off foam and ladle into jars. Add rings and seals.
5. Process 15 minutes in hot water bath.


Serving Needham and the surounding towns since 1994, Kosta's Pizza & Seafood offers a wide variety of dishes and recipes from around the globe. For lunch or dinner, we offer everything from gourmet pizza and calzones loaded with all your favorite toppings to healthy salads and delicious wraps for those on the go. We only use the finest ingrediants to bring out the very best in our food.
We offer dine-in , take-out & delivery service.
Call us at 781-449-2255 or stop in at 315 Chestnut Street, Needham


Do you remember that I did 3 weeks of no gluten last year? In 2016 I took a spontaneous decision to skip everything that contained gluten. I did succeed in doing the 3 weeks (and almost made it to 4), but I didn’t succeed in making any conclusions about the experiment here on the blog before now. So here we go… And by the way, I have a new experiment that I have been doing that I can’t wait to share about very soon!
Going glutenfree definitely changed some of my thinking about gluten. I was very sceptical about all the positive things being said and written about avoiding the protein, and I still think that for most of us its more about the overconsumption of refined wheat products, such as white bread, white pasta, and the like, than gluten in it self. Gluten is not bad. Its the quantity and the kinds of foods that contains a lot of it that can be the less good choices. I must also admit to the fact that I experienced positive bodily changes during those 3 weeks. One thing I hadn’t even noticed, was the slight bloating that I obviously normally had, that just didn’t appear. Also I was more free from the bad headaches I experience once in awhile. My skin also really liked it. So I’m probably sensitive to gluten, though not at all allergic.
Foods that contain gluten are widely available and makes up a huge part of many peoples diets. I also consumed quite a lot of those foods before doing my experiment, and it opened my eyes to the reality of me not eating quite as varied a diet as I would actually like to eat. Doing experiments are cool in this way, because they can make us much more aware of our habits and in that they can offer us a limited time period to test out different ways of making choices.
Now, more than a few months later, I do consume foods with gluten again, but way less than ever before. It makes me fell better. Among other things I make sure that the oats I have at home are certified glutenfree and I almost only buy glutenfree bread nowadays. I have also found a couple of glutenfree bread-flour-mixes that makes it SO easy to bake glutenfree at home. All the pasta I buy are also glutenfree and quinoa has become even more of a favorite of mine. Sourdough breads made with wheat, spelt, or the like, are still favorites of mine too, and I also indulge in the occasional organic croissant. To my delight my favorite bakery-bought cake is (now, or maybe it has always been?) made with rice flour, and I just so happy about that! If you ever get the chance I can highly recommend getting the “mandelkræs” cake, a genius mix of, among other tasty things, toasted almonds and dark chocolate, from the 100% organic bakery at Frederiksborggade 29 in Copenhagen K. It’s situated very closely to Torvehallerne KBH. I enjoyed a very relaxing moment in the sun, with that cake plus a drip coffee from The Coffee Collective, this autumn.
What are your experiences with going glutenfree or making foods that contains the protein a smaller part of your diet?


Danielle Nierenberg is an expert on agriculture and food and co-founder of Food Tank: The Food Think Tank www.foodtank.org. She is an expert on sustainable agriculture and food issues. She recently spent two years traveling to more than 35 countries across sub-Saharan Africa and Asia looking at environmentally sustainable ways of alleviating hunger and poverty. Her knowledge of global agriculture issues has been cited widely in more than 3,000 major publications including The New York Times, USA Today, the International Herald Tribune, The Washington Post, BBC, the Guardian(UK), the Mail and Guardian (South Africa), the East African (Kenya), TIME magazine, Reuters, Agence France Presse, Voice of America, the Times of India, and other major publications. Danielle worked for two years as a Peace Corps volunteer in the Dominican Republic and also currently serves as the food security adviser for Citizen Effect (an NGO focused on sustainable development projects worldwide).
There is no doubt that the food system is broken. More than one billion people are obese, nearly one billion people go to bed hungry every night, and at least two billion people suffer from micronutrient deficiencies. Roughly a half-century after the Green Revolution—the first systematic, large-scale attempt to reduce poverty and hunger throughout the world—a large share of the human family is still chronically without food, reliable income, and access to education. And over the last 30 years, the western food system has been built to promote over-consumption of a few consolidated commodities and has failed to be the harbinger of health as it spreads around the world. The epidemic of obesity in industrialized and developing countries alike is increasing the risks of diabetes, cardiovascular disease and other maladies. Ironically, the “solution” to hunger—increasing production of starchy staple crops—has also created the problem of obesity.
In addition, we waste vast amounts of food—more than one third of all food worldwide is wasted. In the developing world, roughly 40 percent of all food goes to waste as a result of pests, disease, and improper storage. The impacts of climate change and years of disregard for soil and water health are becoming increasingly evident leading to drought and disease from Iowa to Niger. Investment in agriculture continues to emphasize quantity over quality and we need adaptation and solutions. We need to find a different way to feed the world.
Food Tank: The Food Think Tank, the new organization I co-founded, will help propel that change by fostering the growing community of voices on food, health, and environmental sustainability issues. Food Tank is bringing attention to these important issues by bridging the domestic and the global. We believe there is an opportunity to develop a better vision for the global food system and is prepared to take on challenges by helping to connect producers and consumers, policy-makers and activists, and farmers and eaters. We’re trying to bridge the major disconnect between organizations that are fighting hunger and organizations that are fighting obesity. The two groups have more in common than they think. The truth is we’re all fighting to get people access to nutritious food, no matter where we are in the world, but we need to be asking the right questions and developing the right metrics for today’s food system realities, not yesterday’s.
In a recent thirty-five country research tour across sub-Saharan Africa, Asia, Latin America, the United States, and Europe, I found hope and real progress towards better solutions for food system sustainability in industrialized and developing countries alike. By visiting hundreds of projects, talking with farmers, farmers’ groups, NGOs, policy-makers, educators, funders, journalists, and other stakeholders, I was able to see the change afoot. Agriculture can be the solution to some the world’s most pressing environmental and social challenges. Through our on-the ground-research, we have seen the impact that sustainable and diverse farming systems can have on health and nutrition, food security, and the livelihood of farmers. We can create state-of-the-art sustainable farming systems by using a combination of traditional practices that have worked for hundreds of years all over the world and modern eco-friendly technologies.
Fixing the system requires changing the conversation and finding ways that make food production—and consumption—more economically, environmentally, and socially just and sustainable. The solutions, both big and small, are out there—in market garden projects in rural Niger, on rooftop gardens in Vietnam, at research institutes in Taiwan, in European healthy school food systems, in the explosion of farmers markets across the U.S., in global food retailing initiatives that prevent food waste, and in individual communities all over the world. Unfortunately, these projects are not getting the attention and the investment they need. The science is out there, too, yet it is not getting the funding to change the metrics we use to measure agricultural success. This needs to change.


Sorghum is the 5th most important grain crop after wheat, maize, rice and barley. It is a staple food for about 500 million people in more than 30 countries and has significant nutritional qualities. Sorghum is an especially important crop in the arid, sub-tropical and tropical parts of Africa on account of its hardiness, in particular its low water requirement in comparison to maize and its relative drought-resistance.
In recent years, sorghum production in South Africa has declined considerably and for all its potential benefits, sorghum has also received little attention in comparison to other crops. However, the impact of climate change in South Africa, bringing increasingly high temperatures and more unpredictable rainfall, is renewing interest in sorghum as a crop and its many food and beverage uses.
The National Research Foundation (NRF) cordially invites you to attend its latest Science for Society Lecture, entitled “Sorghum for Food and Nutrition Security in Southern Africa”. Join the conversation as experts in sorghum share their insights and debate the importance of sorghum in Sub-Saharan Africa and its potential role in enhancing food and nutrition security and driving economic development.
Date: Tuesday, 10 April 2018
Venue: Hall B, Century City Conference Centre, No. 4 Energy Lane, Bridgeways Precinct, Century City, Cape Town
Light refreshments will be served from 18: 00-18:45
This lecture is open to all members of the public and will be broadcast live on SAfm. Come and join the discussion.
Professor Gebisa Ejeta, Professor of Sorghum Breeding, Purdue University, USA, World Food Prize Winner (2009).
Professor Riette de Kock, Associate Professor of Sensory Science, University of Pretoria, South Africa, SA Women in Science Award – Distinguished Woman Researcher (Research Innovation).
Professor Julian May, Director, DST/NRF Centre of Excellence in Food Security, University of Western Cape, South Africa
Professor Tim Dalton, Director, USAID Sorghum and Millets Innovation Laboratory, Kansas State University, USA, & Agricultural Economist
Professor Gyebi Duodu, Associate Professor of African Grains and Food Bioactives, University of Pretoria, South Africa


Metabolism is the mechanism by which the body generates and distributes energy for different physiological activities. Metabolism is expected to slow as we get older. You may, however, increase your metabolism with good dietary choices and regular physical activity. Learn which foods will boost your metabolism and help you burn fat quickly. Doctor recommended metabolism boosters are used to maintain hormonal balances in your body.
What Foods Increase Metabolism and Burn Fat Fast?
A healthy metabolism is essential. Many ailments are currently on the rise, primarily due to metabolic issues. Many reasons contribute to slowed metabolism, ranging from heredity and hormone imbalances to stress and decreased calorie expenditure. Certain meals, on the other hand, can enhance your metabolism and help you stay fit. Learn about the foods that boost metabolism to incorporate them into the regular diet and avoid various lifestyle disorders.
The following foods will increase metabolism or burn fat quickly:
- Nuts are an excellent nutritional supplement and are among the top of a list of foods that boost metabolism and burn fat rapidly.
- Rich in vitamins and minerals, the daily intake of nuts, particularly almonds, is an excellent source of critical fatty acids.
- Starting to break down whole grains, which are high in fiber, causes your body to burn thousands of calories.
- Consuming whole grains, such as oats, will keep you full and prevent you from feeling hungry because it is thought that digesting entire grains requires more energy.
- Green tea is already regarded as the world’s healthiest beverage. It is among the popular foods for boosting metabolism and burning fat quickly, which leads to weight loss.
- Dieticians refer to asparagus as a minus-calorie food since it is high in nutrients and flavorful, making it popular as a supplementing diet due to its low-calorie level. It is an excellent diet when combined with lean meat.
- Mineral deficiency, such as iron deficiency, inhibits metabolism. Lean meat is high in protein and iron, which boosts metabolic rate.
- Eating lean meats such as chicken breast and turkey breast, paired with exercise, can help boost metabolism.
A healthy metabolism is associated with more than just a slim body; it also benefits:
- immunological function
- decreased rates of diseases
- fertility and a healthy sex desire
- lean muscular mass
However, it might not be easy to eat healthily and stay physically active enough during their life, so you may need to deliberately include certain behaviors into your daily routine to maintain yourself looking and acting young.


i dreamt these up one day when i was looking for something quick and simple for a holiday party. i often come up with new recipes simply by strolling the aisles at the grocery store, and something will spark my imagination. in this case, it was costco, and i was in a rush. three ingredients, and these crispy, salty, and sweet “cookies” will be yours! they were a huge hit.
these throw together cookies are the perfect holiday treat. they are delicious and are the easiest recipe ever… i feel guilty even calling this a recipe!
PEPPERMINT PRETZEL SNAPS
40 pretzels or pretzel wafers
1 cup good quality chocolate melting wafers, half dark and half milk
6 candy canes, crushed
melt chocolate in the microwave in 30 second increments, stirring in between sessions. allow to cool slightly for 3 minutes so chocolate adheres to pretzel more easily
unwrap, and crush cady canes in a ziploc bag
dip one half of pretzel into chocolate, let excess drip off, and lay in candy canes, sprinkling with the candy
lay to dry on a baking sheet covered with foil wrap or parchment paper
leave to set in the fridge for 30 minutes, and done!


My last entry was something of a response to some questions about languages that our friends had asked, and I just received some other questions from Tita Detsi, so I'll post them along with my answers here in case anyone else is wondering the same thing!
Q. "What are the supermarkets like in terms of the available food? ...do they have fresh veggies, fish, milk, etc?"
A. There is definitely an ABUNDANCE of fresh produce here. Agriculture is the number one industry here, from what I understand. People set up little stands along side roads and on street corners so there are plenty of opportunities to purchase locally-grown grapes, peaches, plums, berries, apples, eggplants, tomatoes, cucumbers, cauliflower, potatoes, onions, peppers, garlic, herbs, and more. You can also find lavash (Armenian flat bread, similar to tortillas, just really big and paper-thin), fresh eggs, cheese, and meats at some of these stands. However, availability of produce is seasonal, and during winter our selection may be more limited, so a lot of people stock up and freeze things in advance. We haven't seen much fresh seafood, which is not a big surprise considering Armenia is a landlocked country, but western-style supermarkets like SAS and Galaxy carry just about everything else: produce, wide assortments of dairy products, bakery & deli items, nuts, dried fruits and preserves, breakfast cereals, canned goods, fruit juices, bottled water, sodas, snack foods, chocolates, Starbucks coffee products, and even Wrigley's chewing gum at the cash register. It's not much different than an American grocery, except we see a lot of things that are imported from Europe, the Middle East, and other parts of Asia. The only items we are having difficulty finding are peanut butter, coconut milk, tofu, broccoli, and wheat gluten, which is sad because these are some of our favorite ingredients for cooking and baking. We will continue our search for them at other grocery stores in the city. In the meantime, we are working on making our own peanut butter, and if we are really craving tofu, we order out from a local Chinese restaurant that makes its own from home-grown soybeans.
Q. "Are you finding it expensive?"
A. In terms of food, no. A loaf of fresh bread is 150 dram, which is less than U.S. $0.50. The other day at the farmers' market I bought some peaches -- the man selling them had 3 kinds: one was 200 dram per kilogram, the second was 300 dram/kilo, and the third was 400 dram/kilo. I bought the most expensive kind...they looked the best, and it worked out to be approximately $0.60/lb. Restaurant prices vary depending on location and other factors. For example, we went to a nice Georgian place last Friday night where I ordered an entree of vegetable tolmas (lentils, herbs, and rice wrapped in cabbage leaves) for 700 dram -- about $2.33. A couple weekends ago, we checked out one of the restaurants at the very posh Yerevan Marriott in Republic Square, and the vegetable lasagna on their lunch menu was priced at over 3000 dram -- more than $9.96. Many non-food items cost about the same as they would in the States, such as baby diapers, cosmetic products (Garnier, Dove, Neutrogena, Johnson & Johnson, Colgate, etc.), and other imported goods.
As a side note, the dollar does not go as far these days as it used to. In early 2004, USD $1 would exchange to AMD 590. The current exhange rate is about $1=AMD 301.
Q. "How is the school where you are teaching?"
A. Wonderful! We love working for QSI. The educational philosphy makes so much sense, and there's no standardized testing like in the States. Teachers have much more freedom in designing their lesson plans and assessments. Communication with parents is very open, there are few discipline problems, and the school director is very supportive of the faculty. The school itself is located several miles northwest of the city center towards the nearby town of Ashtarak. Every morning as we approach the school from the highway, we have a glorious view of Mt. Aragats, Armenia's highest peak. If you have Google Earth on your computer and would like me to send you a link to view the location of the school (and our apartment, etc.), let me know!
Q. "What is your mailing address?"
A. Please send all packages and correspondence to
Jarred and Angela Blackmer
QSI International School of Yerevan
P.O. Box 82
Ashtarak Highway 2A
Republic of Armenia


I had to get groceries last night and with the economy in the state it is, it seems that it's becoming harder and harder to work within our budget - so I have become pretty good about planning, preparing, and executing.
I went through the ads from Sunday and figured out what items I needed to replenish (bread, milk, toilet paper...), and I made my menus based on what was on sale - it's going to be chicken and pork recipes for a few weeks!! I then go through the coupons I have and figure out what additional savings I can get from those.
I won't list everything I purchased, but I will list some of the best deals:
Walgreens - Crest Toothpaste - on sale $1.99, in store coupon $1 off, manufacturer $1 off
Total Cost = FREE
Walgreens - Kashi Cereal - on sale 2/$5, manufacturer coupons $1 off each box
Total Cost = 2/$3 or $1.50 a box
Meijer - Bananas - on sale $0.19/lb. - was $0.59/lb.
Total Cost = 3.02 lbs. - $0.57
Meijer - Tyson Boneless Skinless Chicken Breast - on sale $4.99 - was $9.99
Total Cost = $4.99
Meier - Pork Loin $1.69/lb. - was $4.19/lb.
Total Cost = 4.36 lbs. - $7.37
Meijer - Seedless Grapes $0.88/lb., was $2.49/lb.
Total Cost = 2.36 lbs. - $2.08
County Market - Split Chicken Breast $0.88/lb.
County Market - Egg Noodles/Lasagna Noodles $0.77
County Market - 1% Milk 2/$5
County Market - Pancakes/Waffles $1
In the beginning I set a budget of $200.00 for groceries to get us through at least two weeks and in the end my total cost of everything was $182.67 and I saved $92.08 by shopping sales and using coupons.
The planning might be a little tedious, but in the end it's totally worth it. I'm finding ways to stretch our budget by planning menus around the sales, using store brand items if the savings is there, and I buy produce that is in season. Since apples are in season right now I plan on using that to my advantage and shopping the sales and making applesauce that my kids love to take in their lunches. The chicken I bought has the skin and bones and I am going to cook the chicken in a crock pot, shred it, then use the skin and bones to make chicken stock.
There are ways to stretch your budget and I envy the women who talk about going into the grocery store and coming out with two carts full and having only spent $3.75......I'm not quite there, but I look at my freezer that is now stocked full of meat (I split the chicken and the pork into smaller freezer bags and have enough for about 15 meals), our pantry has cereal, bread, canned goods, lunch items, and our refrigerator has cheese, eggs, milk, yogurt - all for under $200 - not too shabby.


As part of our all-inclusive services, we offer varied, delicious and carefully prepared dishes to ensure an unforgettable gastronomical experience, evoking the tastes of traditional Hungarian cuisine, the best of international cuisine and the exciting world of food innovations. Every meal is an experience in itself, and we offer our guests food and bar services from early morning until late evening, with imaginative courses and abundant choices.
We would like to ask our dear Guests, to visit the hotel restaurants dressed to the season and the occasion properly.
- The La Caraffa Restaurant can be visited in clothes appropriate for the occasion during main meals, i.e. during breakfast, lunch and dinner. Please avoid wearing bathrobe, slippers or sweatpants.
- Beach wear and slippers are allowed during brunch and afternoon snack in Family Lunch Restaurant.


Fisher Peak Lounge
19th Hole Menu
Mother's Day Brunch
Sign Up For Special Offers!
Watch for information about Mother's Day Brunch 2015!
Make this Mother's Day delicious with brunch at St. Eugene!
May 11th, 2014 from 10 am to 2 pm
Priced at only $25 per person!
omelette and egg station, butter chicken, carved pork loin with smoked apple butter, spinach and cheese cannelloni, chocolate dessert bar,
and much more!
Call 250-420-2025 to make your reservation now!


Do you want to boost your overall health and wellbeing in a natural and effective way? Look no further than mushroom gummies! These organic and vegan supplements are quickly becoming popular among health-conscious individuals for their amazing health benefits.
Mushroom gummies are made from specific types of mushrooms that are known for their exceptional health properties. These supplements can support your immune system, enhance cognitive health, and provide a range of other health benefits.
So why should you consider incorporating mushroom gummies into your daily wellness routine? Let's explore the unique benefits they have to offer.
- Mushroom gummies are a natural and effective way to enhance overall wellness.
- These vegan supplements can support immune system function and cognitive health.
- Mushroom gummies are made from specific types of mushrooms that provide exceptional health benefits.
- These supplements offer a holistic approach to wellness that is both organic and wholesome.
- Incorporating mushroom gummies into your daily routine can lead to a vibrant and healthy life.
Discover the Power of Organic Mushroom Gummies
As a health-conscious individual, you are always on the lookout for natural and effective ways to enhance your overall wellbeing. That's why organic mushroom gummies have become increasingly popular in recent years. These gummies are made from a variety of mushrooms that are grown without the use of chemicals or pesticides, making them a wholesome and essential supplement for your daily routine.
Mushrooms have been used in traditional medicine for centuries due to their incredible health benefits. They contain powerful antioxidants and anti-inflammatory compounds that can boost your immune system and protect you from disease. Organic mushroom gummies offer a convenient and delicious way to consume these amazing mushrooms in a tasty, chewable form.
The unique properties of mushrooms make them an excellent choice for those seeking a natural and organic supplement. They contain beta-glucans, which are polysaccharides that have been shown to improve immune function. Additionally, some mushrooms contain compounds that can aid in cognitive function and promote overall mental clarity.
Discover the Different Types of Organic Mushroom Gummies
There are many different types of organic mushroom gummies available on the market, each with its unique properties and benefits. Some of the most common mushrooms used in these gummies include:
|Supports immune function and reduces stress
|Enhances cognitive function and promotes mental clarity
|Contains powerful antioxidants and anti-inflammatory compounds
These are just a few examples of the many mushrooms used in organic mushroom gummies. Each type of mushroom provides its unique health benefits, making it important to choose a gummy that includes the specific mushroom that aligns with your health goals.
If you're looking for a natural and effective supplement to enhance your overall wellbeing, organic mushroom gummies are a fantastic choice. They offer a delicious and convenient way to consume the health-boosting properties of mushrooms and can contribute to a vibrant and healthy life.
Enhance Your Wellbeing with Vegan Mushroom Gummies
As a vegan, I understand the importance of choosing supplements that align with my ethics and lifestyle. That's why I was thrilled to discover vegan mushroom gummies, a natural and effective way to enhance my overall wellbeing. These gummies are made with organic and plant-based ingredients, making them an excellent choice for those seeking a clean and ethical supplement.
Unlike traditional gummy supplements that contain animal-derived gelatin, vegan mushroom gummies are made with a vegan-friendly alternative such as agar agar or pectin. These gummies are also free from harmful additives, artificial colors, and flavors. Instead, they are infused with organic mushroom extracts, providing exceptional health benefits to support your immune system and cognitive health.
When selecting vegan mushroom gummies, it's important to choose high-quality supplements that contain a variety of organic mushroom extracts. These extracts offer unique health benefits, from the immune-boosting properties of reishi mushrooms to the cognitive benefits of lion's mane mushrooms. By taking these supplements regularly, you can experience enhanced mental clarity, increased energy levels, and improved overall health.
Whether you're a vegan looking for ethical supplements or simply seeking a natural and effective way to boost your wellbeing, vegan mushroom gummies are an excellent choice. With their organic and plant-based ingredients, these gummies offer a holistic approach to wellness that aligns with your lifestyle and values.
Medicinal Mushroom Gummies for Optimal Health
Medicinal mushrooms have been used for centuries in traditional medicine for their incredible healing properties. Today, they are also available in the form of mushroom gummies, making it easier than ever to reap their benefits. These gummies contain concentrated amounts of specific mushroom extracts that are known for their unique medicinal properties.
One of the most popular medicinal mushrooms used in gummies is Reishi, which is known for its immune-boosting and anti-inflammatory properties. Another commonly used mushroom is Chaga, which is packed with antioxidants and has been shown to support cardiovascular health.
Mushroom gummies that contain Lion's Mane mushrooms are also popular for their cognitive-enhancing properties. Lion's Mane has been shown to promote nerve growth and improve memory and focus, making it an ideal supplement for students or individuals with demanding mental work.
In addition to these specific mushrooms, many mushroom gummies contain a combination of various medicinal mushrooms for optimal health benefits. These gummies can support immune function, protect against chronic disease, and improve overall wellbeing.
The Science behind Medicinal Mushroom Gummies
Research has shown that the bioactive compounds in medicinal mushrooms, such as beta-glucans and triterpenoids, can stimulate the immune system and reduce inflammation. These compounds can also boost the production of natural killer cells, which protect against cancer and other harmful pathogens.
Additionally, certain mushrooms, such as Lion's Mane, contain compounds that stimulate the growth of brain cells and protect against cognitive decline. These mushrooms can also improve sleep quality, reduce anxiety, and enhance mood.
While the exact mechanisms of action are not fully understood, the therapeutic effects of medicinal mushrooms have been extensively researched and documented in scientific studies.
Choosing the Right Medicinal Mushroom Gummies
When choosing a mushroom gummy supplement, it is important to look for products that contain organic and pure mushroom extracts. Some lower-quality supplements may contain fillers and additives that dilute the potency of the mushrooms.
It is also important to choose a supplement that contains a high concentration of the specific mushroom extract you are looking for. For example, a Reishi gummy should contain a significant amount of Reishi extract to provide maximum benefits.
Lastly, it is important to follow the recommended dosage guidelines on the supplement label to avoid overconsumption and potential side effects.
Overall, medicinal mushroom gummies are an effective and convenient way to incorporate the healing properties of mushrooms into your daily routine. Whether you are looking to improve immune function, support cognitive health, or enhance overall wellbeing, there is a mushroom gummy supplement that can meet your specific needs.
Boost Your Immune System with Mushroom Gummies
As we navigate our daily lives, our immune systems are constantly battling against various bacteria and viruses. This is where mushroom gummies can come in handy. These amazing supplements are packed with immune-boosting properties that can contribute to your overall wellbeing.
Mushroom gummies have been found to contain beta-glucans, compounds that can stimulate your immune system and help fight off infections and diseases. Reishi mushrooms, in particular, have been shown to have anti-inflammatory and immune-modulating effects that can improve overall immune function.
Another benefit of mushroom gummies for immune support is that they contain antioxidants that can help neutralize free radicals in the body. This can help reduce oxidative stress and inflammation, leading to a stronger immune system and better overall health.
It's important to note that mushroom gummies are not a substitute for a healthy lifestyle and should be used in conjunction with a balanced diet and regular exercise. However, incorporating mushroom gummies into your daily routine can help give your immune system an extra boost and keep you feeling your best.
Whether you're looking for a natural way to ward off illness or simply want to enhance your overall wellness, mushroom gummies for immune support are definitely worth exploring.
Nurture Cognitive Health with Mushroom Gummies.
As we age, we may face challenges in maintaining cognitive function and memory. Fortunately, incorporating mushroom gummies into our routine can provide a natural boost to our brain power.
One of the most popular mushrooms for cognitive health is Lion's Mane, thanks to its neuroprotective properties and ability to stimulate nerve growth. Lion's Mane mushrooms contain compounds known as erinacines and hericenones, which have been shown to enhance cognitive function and improve memory.
Another mushroom that can benefit cognitive health is Cordyceps, which has been shown to improve mental clarity and focus. Cordyceps mushrooms contain adenosine, a compound that can improve blood flow and oxygen delivery to the brain, leading to better cognitive performance.
Finally, Reishi mushrooms can also provide cognitive benefits by reducing stress and anxiety, which can negatively impact brain function. Reishi mushrooms contain triterpenes and beta-glucans, which can help regulate the nervous system and promote relaxation.
Overall, incorporating mushroom gummies into your routine can provide a natural and effective way to support cognitive health and improve brain function. With the unique properties of different mushrooms, you can choose the gummies that best suit your needs and enjoy the many benefits they have to offer.
The Natural Goodness of Mushroom Gummies
When it comes to our health and wellbeing, we all want to choose the best and most natural options available. That's where mushroom gummies come in. These supplements are made with organic and vegan ingredients, ensuring a clean and wholesome dose of natural goodness for your body.
Unlike synthetic supplements that may contain harmful additives, mushroom gummies are made with natural ingredients that are derived directly from the source. This means that you get all the amazing benefits of mushrooms in a convenient and easy-to-take gummy form.
Not only are mushroom gummies natural and organic, but they are also sustainably sourced. The mushrooms used in these supplements are grown in controlled environments without the use of harmful chemicals. This ensures that you are getting a product that is not only good for you, but also good for the planet.
If you are looking for a natural and holistic way to enhance your overall wellness, consider incorporating mushroom gummies into your daily routine. They provide a clean and wholesome supplement that is effective and easy to take.
Unlock the Benefits of Mushroom Gummy Vitamins
When it comes to natural supplements, mushroom gummies are a game-changer. Organic, vegan, and packed with nutrients, these gummies offer a wide range of benefits for your overall health and wellbeing. One key aspect of mushroom gummies is their vitamin and mineral content, making them an excellent addition to your daily regimen.
So why are mushroom gummy vitamins so beneficial? For one, they are high in B vitamins, which are crucial for energy production and brain health. Mushrooms are also a natural source of vitamin D, which supports bone health and helps regulate the immune system. Furthermore, these gummies contain minerals like potassium, phosphorus, and selenium, all of which play an important role in various bodily functions.
Not only do mushroom gummy vitamins offer an array of vitamins and minerals, they also contain specific compounds that are unique to mushrooms. For example, certain mushrooms contain compounds called polysaccharides, which have been shown to have immune-boosting effects. Other mushrooms contain compounds like ergothioneine and hericenones, which have been linked to improved cognitive function.
By incorporating mushroom gummy vitamins into your daily routine, you can reap the benefits of these powerful compounds and essential nutrients. Whether you're looking to boost your energy levels, support your immune system, or enhance your brain function, mushroom gummy vitamins offer a natural and effective solution.
Overall, mushroom gummy vitamins are a fantastic way to supplement your diet with important nutrients and unlock the many benefits of mushrooms. When choosing a mushroom gummy supplement, look for organic and vegan options that use high-quality ingredients. Incorporate them into your daily routine, and you'll soon be on your way to greater health and vibrancy.
Embrace Vibrant Health Today with Mushroom Gummies
Are you ready to take your wellness routine to the next level? Look no further than mushroom gummy supplements! These organic and vegan gummies are an excellent way to support your immune system and enhance cognitive health for overall wellbeing.
When it comes to incorporating mushroom gummy supplements into your daily routine, it's important to start with a low dosage and gradually increase over time. This ensures that your body has time to adjust to the new supplement and that you are receiving the optimal benefits.
Many individuals find it helpful to take mushroom gummy supplements in the morning with their breakfast, as this provides a boost of energy and mental clarity for the day ahead. Others prefer to take them before bed to support a restful night's sleep.
Whatever time of day you choose to take your mushroom gummy supplements, make sure to stay consistent and take them daily for maximum benefits. With their natural and wholesome ingredients, these supplements are a simple yet powerful way to enhance your life vibrantly!
Nature's Best Kept Secret - Mushroom Gummies
Are you looking for a natural and effective way to enhance your overall wellness? Look no further than mushroom gummies. These organic and vegan supplements are nature's best kept secret for supporting your immune system and cognitive health.
What makes mushroom gummies so special? They are packed with the amazing benefits of mushrooms, which have unique properties that can provide exceptional health benefits. Whether you are looking for organic, vegan, or medicinal options, there is a mushroom gummy out there that is right for you.
Not only do mushroom gummies offer specific health benefits, but they also provide essential vitamins and minerals that contribute to overall health. They are a natural and wholesome supplement that can be easily incorporated into your daily routine.
Discover the power of mushroom gummies for yourself and unlock the benefits of this nature's best kept secret.
Enhance Your Life Vibrantly with Mushroom Gummies.
As we've seen throughout this article, mushroom gummies offer a natural and effective way to enhance your overall wellness. By incorporating them into your daily routine, you can experience a variety of benefits, from immune support to cognitive health.
Personally, I have found that mushroom gummies have helped me maintain a balanced and vibrant lifestyle. Unlike other supplements that can feel synthetic or overwhelming, these gummies offer a gentle and holistic approach to wellbeing.
Integrating Mushroom Gummies into Your Daily Routine
If you're interested in trying out mushroom gummies for yourself, there are a few things to keep in mind. First and foremost, it's important to check with your doctor or healthcare provider to ensure that they are safe for you to take.
Once you have the green light, start by selecting a high-quality brand of mushroom gummies. Look for ones made with organic and vegan ingredients, and pay attention to the specific types of mushrooms included in the supplement.
Next, determine the best time and dosage for taking your mushroom gummies. Some people prefer to take them in the morning before breakfast, while others find that they work best as an afternoon pick-me-up. Experiment with different options to see what feels right for you.
Finally, be consistent with your mushroom gummy intake. Incorporate them into your daily routine so that they become a regular part of your wellness regimen. Over time, you may start to notice positive changes in your overall health and wellbeing.
Mushroom gummies may be nature's best kept secret, but they don't have to be a secret to you any longer. By embracing these natural supplements, you can enhance your life vibrantly and support your body in a gentle and holistic way.
So why not give them a try and see how they can transform your wellbeing?
Q: What are mushroom gummies?
A: Mushroom gummies are organic and vegan supplements that utilize the incredible health benefits of mushrooms. They are made from natural ingredients and provide a convenient way to support overall wellness.
Q: Why are organic mushroom gummies popular?
A: Organic mushroom gummies are gaining popularity due to their natural and sustainable qualities. They are made with organic ingredients and are free from synthetic additives, making them a preferred choice for health-conscious individuals.
Q: Are vegan mushroom gummies suitable for everyone?
A: Yes, vegan mushroom gummies are suitable for everyone, including those following a plant-based lifestyle. They are made without any animal-derived ingredients and provide a great option for individuals seeking ethical and natural supplements.
Q: What are the medicinal properties of mushroom gummies?
A: Mushroom gummies have various medicinal properties depending on the type of mushrooms used. Different mushrooms offer different benefits such as immune support, cognitive enhancement, and overall health improvement.
Q: How do mushroom gummies boost the immune system?
A: Mushroom gummies contain compounds that can strengthen the immune system, helping to protect against common illnesses. They provide immune-boosting nutrients and antioxidants that support the body's natural defense mechanisms.
Q: Can mushroom gummies improve cognitive health?
A: Yes, certain mushrooms used in mushroom gummies have been shown to have cognitive benefits. They can enhance brain function, improve memory, focus, and overall mental clarity.
Q: Are mushroom gummies made with natural ingredients?
A: Yes, mushroom gummies are made with natural ingredients. They are manufactured using organic mushrooms and other wholesome components, ensuring a clean and natural product.
Q: What are the benefits of mushroom gummy vitamins?
A: Mushroom gummy vitamins provide essential vitamins and minerals that contribute to overall health. They offer a range of benefits, including immune support, cognitive enhancement, and promoting general wellbeing.
Q: How should I incorporate mushroom gummies into my routine?
A: To incorporate mushroom gummies into your routine, follow the recommended dosage instructions provided. Typically, it is best to take them daily at a specific time that suits your schedule. Consult the product label for more specific guidance.
Q: Why are mushroom gummies considered nature's best kept secret?
A: Mushroom gummies are considered nature's best kept secret because they harness the natural power of mushrooms to provide a holistic approach to wellness. Their unique properties and health benefits make them a valuable addition to any wellness routine.


Better access to supermarkets — long touted as a way to curb obesity in low-income neighborhoods — doesn’t improve people’s diets, according to new research. The study, which tracked thousands of people in several large cities for 15 years, found that people didn’t eat more fruits and vegetables when they had supermarkets available in their neighborhoods.
Instead, income — and proximity to fast food restaurants — were the strongest factors in food choice.
Not emphatic enough. Here: NO SHIT!
I know that we need studies to formalize the obvious sometimes. And I know that there are folks out there who do not think that it’s obvious at all that fresh fruits and vegetables and meats are luxury items below a certain income level, but they are. Try as I might not to generalize, I have a feeling that anyone who believes that simply opening a grocery store will fix things has never been properly out of money for any length of time.
We still struggle with this in my household. We both work, we both come home exhausted, and between us we make little enough that the kids still qualify for state insurance (and will likely make *less* this year, not more). We try (and sometimes even succeed) to do right by the kids nutritionally, but fresh veggies have mostly gone right out the window, as even when we can get them at a good price they require extra preparation. Much easier to spend a buck twenty-five and throw a bag of corn in the microwave–or heat up a can of corn for even less. Fruit can be cheap enough in season, but three kids can eat *pounds* of the stuff, and so, for example, apples this time of year? Not a frequent thing. When I was shopping last week, the cheapest apples in the store were going for a dollar and ninety-nine cents a pound.
I know this has been said before, but it bears repeating: for the same two dollars as a couple of apples, I can have chicken nuggets and fries from BK (feeds one kid). Kids are thrilled, because that stuff is damned tasty, parents are thrilled because they don’t have to cook it and even more thrilled that the kids won’t be demanding a snack an hour later. There are a hell of a lot less calories in an apple than in a bag of fries.
Meat is something that doesn’t always get considered adequately in these discussions. Lean meat is crazy expensive when you’re feeding three kids and are at our present income level. We can find chicken with relative ease–boneless, skinless breasts at a dollar ninety-nine a pound (better deal than a pair of apples, if you’re looking to fill a kid up)–but you have to buy the things in seven to eight dollar packages to get the big discount. More than once a sale has gone by while we waited for payday. And lean beef, ground or otherwise? Forget it. I actually prefer fattier ground beef for cooking, but even the eighty/twenty I’d be making pasta with is rarely under three dollars a pound. An occasional sale will hit two forty-nine, but mostly? More than that.
Keep in mind that we have a variety of grocery stores within a reasonable radius. Within fifteen miles, there are three Walmart Supercenters, a Hannaford, a Market Basket, two Stop&Shops, two Shaw’s and two grocery stores that belong to small local chains. We’re also lucky enough to have a farmer’s market close by, where the produce prices are sometimes extraordinary. We can shop the living hell out the sales, between all of these, and get food much cheaper than we could if we had only one store close to us, or if we had transportation issues that restricted the number of stores we could shop at. We are also lucky in that most of these stores are in places we would be driving by in the normal course of things; if we had to spend extra gas to get to them, the savings would be minimal to non-existent, thus essentially putting that store beyond our reach.
Even when we manage to put meat and fresh veggies on the table, there is always the problem of starch. Starches are cheap, and if you buy them pre-processed, they’re really cheap. Minute Rice and Potato Buds, anyone? In all seriousness, we go for the even-cheaper-but-you-have-to-cook it plain white rice around here, as it’s inexpensive enough to measure the amount for a meal in cents rather than dollars…unless you’re using it to bulk out a meal. The issue here is that stretching the healthy food you do have often means filling out a meal with much less expensive, much less healthy alternatives. Not as much meat as you really wish you had? Make extra rice. Make a big pot of pasta and add a token amount of burger to it. Make small burgers and have a big serving of tater tots. Or potato chips. Hell, when I was a kid, we sometimes ate mashed potatoes with chunks of cheese melted into them and called it a meal.
Or ramen. There’s always ramen. Twelve packages for a dollar ninety-eight at the Walmart. And even then we’re making a set of assumptions; when your electric has been cut off, it’s hard to boil water. Then even ramen is something that’s beyond your reach.
The upshot of all of this is simply that it’s damned hard to feed a family a healthy diet on a small amount of money. It involves having access to a variety of places to shop, enough money at one time to stock up and to shop the sales, and the energy to not just figure out what to buy where when, but to cook it once you do.
These are the current USDA guidelines for a healthy meal:
Now, I’m going to grant you that this exercise would be less expensive if you had time and space and enough cash on hand to build up some supplies, but for the moment imagine this: a new grocery store just opened down the block from you. You’re thrilled, as most of the time you’ve been eating either fast food or simple, pre-processed meals. How much would it cost to bring home the ingredients to make this dinner for a family of five?
A gallon of milk runs around $4 at my local stores,
more a little less if you buy the 1% or skim that the USDA recommends.
You can buy enough chicken for two meals for $8, but only if you buy enough right now for two meals. Otherwise it will be almost as much to buy two smaller packages for this meal at the higher price per pound.
You can get a small bag of rice for a little more than $1. The brown rice that would go toward the USDA recommendation that at least half your grains be whole grains? More.
To have enough veggies to make up the correct proportion of your plates, you can buy 2 cans of peas for $2 or 2 steamer bags for $2.70. If you want the fresh veggies that the articles are always talking about when they get excited about store openings, you can buy broccoli crowns on sale for $1.49 a pound, which actually puts you ahead of the game, since you only buy a pound and a quarter. This only works, though, if you’ve got the proper steamer pan or insert to cook it in or if you don’t mind boiling it or eating it raw. (Simple things can become complicated very quickly when we’re talking about food choices and poverty.)
Fruit is actually pretty easy, if the canned stuff is to your taste. 2 cans of mixed fruit will run you about $2.50. Plums are in season at $.99 a pound, which runs you about the same.
So you’re looking at spending a minimum of $17 to $18, with half a gallon of milk and enough chicken for another meal left over. That is, if all of this is on sale at the same store, if you have the facilities to cook it properly and to store the leftover, and if the kids aren’t teenagers and thus much more expensive to feed. If you have the knowledge and the energy to cook something that tastes decent, and if you have a few things floating around the kitchen to start with…a fat to cook the chicken in, salt and pepper, the right pans, some knives. If not, then adjust the cost upward accordingly.
Now, given that each meal you make will be successively less expensive for a while as you build a pantry, this may not make the most persuasive argument for BK being cheaper (working from the dollar menu, my family of 5 generally eats for $10 to $12 dollars, and usually we get the kids $6 worth and scrounge around the house for something to eat for ourselves). But it does make an argument for BK being *easier,* and given the challenges that folks in the lower income brackets often face–like working multiple jobs–that may be an even more important factor.
Cheap *and* easy is where things really go down the nutritional drain. Assume that you have hot dogs often enough that you have ketchup and maybe some mustard and relish floating around (startup cost around $6). Pack of hot dogs, say $2.50 for something decent (I can get rock-bottom hot dogs for $.88 at my local Walmart), buns maybe $1.39, giant bag of store brand chips $2.79. Between $6 and $7 bucks, and you have chips left over. $12 to $13 if you have to buy the condiments, and you have those leftover, too.
We’ve had that meal more than once lately.
I’m not saying anything that hasn’t been said before. This subject, though, is near and dear to my heart, because I absolutely *hate* that we wind up feeding the kids the hot dogs and chips so often lately, as have resorted to BK more frequently than we have in the past just because we’re both too tired to cook. We wouldn’t eat nearly as many good meals as we do if we were limited to the store that’s within walking distance of us; we simply couldn’t afford to do that. The prices above are based on what I’ve managed to find on sale within the last several weeks at several different stores.
My point is simply this: plopping a grocery store down somewhere will not give everyone access to decent food, if by decent food you mean food that meets USDA recommendations and by access you mean the money, skills, equipment and time to actually cook it. It’s a hell of a lot more complicated than it looks on the surface, while being absurdly obvious at the same time. It baffles me that anyone who takes the subject seriously wouldn’t be able to see that.


Varieties for Utah - Pear
|Variety||Fruit size||Uses||Fruit Color||Susceptibility to Fire Blight||Storage|
|Anjou||Large||Fresh consumption, canning and cooking||Green||Susceptible||4-5 months|
|Bartlett||Medium to large||Fresh consumption and canning||Yellowish to pale green||Susceptible||3 months|
|Bosc||Large||Fresh consumption, canning, cooking||Russet||Susceptible||3-4 months|
|Chojuro||Medium to large||Fresh consumption and in salads||Russet||Resistant||5 months
|Nijisseiki ( Twentieth Century)||Small to medium||Fresh consumption and in salads||Green||Susceptible||4-5 months|
|Seckel||Small||Fresh consumption, canning, and cooking||Yellow-brown||Resistant||1-3 months|
|Shenseiki||Medium||Fresh consumption and in salads||Yellow||Susceptible||1-3 months|
Bartlett- Harvest in late August, fruit is medium to large, and is a thin skinned familiar pear. Sweet, tender flesh is fine for eating and canning. Trees bare when young and are very productive. Partially self-fertile, but will produces more fruit when cross pollinated. Fruit stores well for 3 months. Susceptible to fire blight. Zone 5-8
Bosc – Long, narrow fruit with russet color. Flesh is firm, crisp with heavy perfume. Good fresh, canned and especially fine for cooking. Stores well for 3-4 months. Susceptible to fire blight.
Chojuro – medium to large, russet skinned fruit with strong flavor. Good for eating fresh and putting in salads. Fruit is very firm and stores well for 5 months. Resistant to fire blight.
Nijisseiki (Twentieth Century) - Asian pear with sweet taste, slightly tart, great for eating fresh. Green skinned and round, small to medium sized fruit. Heavy producing tree may need to be thinned in early summer to promote good sized fruit. Fruit Store for 4-5 months. Susceptible to fire blight.
Seckel – small, yellow-brown fruit has the finest aroma and flavor of any home garden pear. Eat fresh or whole for spiced preserves. Stores well for 1-3 months. Resistant to fire blight tree.
Shenseiki – medium, yellow skinned with mild, good flavor. Earliest maturing Asian pear should be picked when skin turns yellow. Good for eating fresh and putting in salads. Fruit stores for 1-3 months Susceptible to fire blight.


• WINE •
Johannesburg Riesling, Chateau Ste. Michelle Chardonnay, Chateau Ste. Michelle Sauvignon Blanc, Horse Heaven Pinot Grigio, Beringer Sparkling Brut, Le Domaine.
Chianti, Bolla Merlot, Stimson Estate Cellars Cabernet Sauvignon, Stimson Estate Cellars Merlot-Cabernet, Snoqualmie Shiraz, Yellow Tail Pinot Noir, Kings Ridge.
Tawny Port, Osbourne Sandeman Ruby
• BEER •
Manny's Pale Ale
Mac & Jack's African Amber Ale
Black Butte Porter
Bridge Port India Pale Ale
Miller High Life
• APPETIZERS •
A refreshing yogurt and cucumber dipping sauce served with warm pita bread.
Grape leaves stuffed with rice and herbs. Served with tomatoes, olives, tzatziki and warm pita bread.
Feta cheese and spinach wrapped in fillo dough and baked until golden brown. Served with tomatoes, olives and pepperoncini peppers.
Baked Feta Cheese $12
Marinated feta cheese baked until softened and topped with extra virgin olive oil and fresh herbs. Served with warm pita bread, Kalamata olives and tomatoes.
Hummous and Pita $10
Crushed garbanzo beans mixed with tahineh sauce, lemon juice and garlic. Served with warm pita bread.
Hummous with Lamb and Pine Nuts $13
Hummous topped with sautéed lamb and pine nuts. Served with warm pita bread.
Tula's Platter $35
Taste it all! Hummous, tzatziki, spanakopita, dolmathes, souvlaki, feta cheese, Kalamata olives, pepperoncini and tomatoes.
Cheese Bread $7
Melted cheddar, mozzarella and Parmesan cheeses on French bread. Served with marinara sauce.
Seasoned Steak Fries $6
A mound of crispy French-fried potatoes served with ketchup or tartar (additional sides add .50).
Greek Fries $8
Golden steak fries smothered with fresh garlic, olive oil, fresh herbs and feta cheese.
Beer-Battered Onion Rings $7
Crispy fried breaded onion rings, served with ketchup or tartar (additional sides .50 extra).
Zesty Chicken Strips $9
Breaded chicken tenderloin strips fried to a golden brown, served with celery sticks and ranch dressing.
Calamari Rings $12
Deep-fried calamari rings. Served with tzaziki sauce.
Clam Strips $8
Deep-fried breaded clam strips served with ketchup or tartar sauce.
• SOUPS AND SALADS •
Soup of the Day: Small $5 Large $6
Garden Salad: Small $6 Large $9
Caesar Salad: Small $6 Large $9
Add bay shrimp or grilled chicken for $4.
Note: our Caesar dressing contains eggs.
Greek Salad: Small $7 Large $10
Add lamb or chicken for $4
Falafel Salad $13
Fried vegetarian patties served on a bed of crisp romaine lettuce with tomatoes, onions, olives, cucumber, and topped with tahineh sesame dressing.
Western BBQ Chicken Salad $14
Fried boneless chicken smothered with a zesty BBQ sauce atop a bed of greens with ranch dressing, cheddar cheese, onion and tomatoes.
• SANDWICHES •
All served with your choice of fries, soup or salad.
Gyro Sandwich $10
Open face grilled pita bread topped with lettuce, tomato, onion, tzatziki sauce, feta cheese and grilled gyro strips.
1/3-lb. beef patty charbroiled and topped with Swiss and cheddar cheese served on a toasted bun with the works.
Grilled Chicken Burger $11
Boneless grilled chicken breast topped with Swiss and cheddar cheese served on a toasted bun with the works.
Garden Burger $10
Vegetarian patty topped with Swiss and cheddar cheese served on a toasted bun with the works.
Lamb Souvlaki $13
Broiled lamb wrapped in pita with tzaziki, lettuce, tomatoes, onions and feta cheese.
(You may substitute chicken for lamb.)
• ENTREES •
Fish and Chips $13
Breaded cod fried to a golden brown and served with steak fries, ketchup and tartar sauce.
Shrimp and Chips $15
Breaded shrimp fried to a golden brown served with steak fries, tartar and cocktail sauce.
Smoked Salmon Ravioli $18
Fresh red pepper pasta filled with smoked salmon, sautéed in a lemon caper butter sauce.
Captain's Plate $17
A mix of fried cod, shrimp and clam strips served with steak fries, ketchup and tartar sauce.
Spaghetti and Meat Sauce $14
Homemade beef and pork meat sauce tossed with pasta and topped with Parmesan cheese.
Greek lasagna: layers of makaponi pasta and lamb meat sauce topped with a creamy béchamel sauce.
Fettucini Alfredo $14
Pasta tossed with our classic garlic cream sauce, topped with Parmesan cheese.
(Add chicken or bay shrimp for $4)
Eggplant Parmesan $16
Lightly breaded eggplant smothered with marinara sauce and mozzarella cheese and baked to a golden brown. Served with garlic pasta.
Lamb Meatballs and Pasta $16
Homemade lamb meatballs cooked in a tomato ragu sauce and served over pasta with grated mitzithra (goat) cheese.
Pasta shells stuffed with ricotta cheese, baked with marinara sauce and mozzarella cheese.
Pasta shells stuffed with Italian sausage, baked with marinara sauce and mozzarella cheese.
Ground lamb, eggplant and potato casserole cooked with tomatoes and cinnamon, covered with a béchamel sauce.
Charbroiled skewered lamb and chicken served with tzaziki, pita bread, feta cheese, Kalamata olives, tomatoes and onions.
Chicken Parmesan $18
Breaded chicken breast baked with marinara sauce and mozzarella cheese. Served with garlic pasta.
Seafood Rigattoni $18
Scallops, shrimp, clams, mussels and calamari sautéed in a creamy pesto sauce and tossed with rigatoni pasta.


You all know those mails from pr-agencies or company's, asking for a review of their product. Usually the reviews are mostly about the category in which you position yourself as a blogger. Recently, however, I got an interesting invitation in the mail box. I was invited to discover a restaurant called Ushuaya, during a dinner for two. I'm nowhere near a food blogger or critic, for that matter, but several aspects caught my attention.
Ushuaya is lounge-bar and restaurant located in the heart of Mechelen and opened it's doors in August. As the name may suggest, you can expect Asian cuisine, but that's not all! Ushuaya delivers fusion cuisine from around the world.
I'm passing through Mechelen by train almost every day on my way to work, so I gladly made a detour, cause frankly, who can say 'no' to a free dinner? I can't! I love food and love discovering and making dishes from different parts of the world.
When we arrived, I was surprised by how large and well decorated the place is. Ushuaya is located in a beautiful house from early 1800, it even has a status of a protected monument. Inside you can find different areas: the grand eating area, a lounge bar and patio with the view onto the main cathedral. The decoration shows some hints of different cultures, but everything goes so well together, without being tacky. Restaurant has a half-open kitchen, which if always great thing for me, you can see with your own eyes if the kitchen is well-kept
Ushuaya also has a separate children's room with supervision where the kids can play, and a monitor to keep an eye on your kid, while you enjoy your romantic dinner.
The menu was pretty elaborate and I always have a hard time choosing. To get an overall idea of the dishes, we decided to get the chef's menu, as it had three main dishes. You get quite a lot of food for only 32 euros (sans dessert).
The menu consisted of:
- bread basket and olives
- shrimp in sweet and sour sauce as an appetizer
- tajine, ribs and chicken wraps and fried potatoes as the main dish
By the way, the dishes that you get in the menu are slightly different from time to time. So every time is a small surprise.
Another positive aspect about the menu, they had some nice dessert choices. I got sabayon and the bf got tiramisu. Both were delish!!
Off course you get to know a restaurant when you visit it several times, but it left a good impression on us, so I would definitely go to eat out there again! The menu had a lot to offer and the prices were more than okay! The place was quite when we arrived, but the patio was well packed when we left.
I was also quite surprised of how beautiful the center of Mechelen looks in the evening, it reminded me a bit of Bruges or Lier.
We definitely had a nice evening and left Usuaya stuffed and happy.
I want to thank Dirk from Badass PR for the invitation!
If you want to discover what Ushuaya is all about yourself, here's where you have to be:
Steenweg 32, Mechelen


The Federal Government has allayed the fear in some quarters that the country would experience famine in 2017, assuring of sufficient mechanisms to achieve food security in the country.
Minister of Agriculture and Rural Development, Audu Ogbeh, gave the assurance at an interactive session with journalists in Abuja yesterday.
The Minister said the Federal Government had engaged in the buying- back of assorted grains under the Guarantee Minimum Price Programme for restocking of strategic silo complexes which he put at 33 in number with a total capacity of 2.5 million tons of grains.
He disclosed that farmers in some states of the federation had already commenced preparation for the dry season farming to ensure adequate food security across the country adding that government was poised to make farming an all-year round business by creating dams and lakes in every part of the country to support irrigation system. He noted that crops thrive and yield better through the irrigation system.
“Nigerians have no reason to panic, we have made arrangement for some states to start planting so that we have second crops by April”he said
Ogbeh disclosed that Nigeria had signed an agreement with the government of Morocco on fertilizer production which would yield one million tons of fertilizer through local production in order to boost food production in the country. He reaffirmed that the introduction of soil-specific fertilizer application developed by the Ministry would also go a long way in increasing high crop yield in the country.
He revealed that 30,000 slots allocated to the Ministry under the N- power scheme of the Federal Government would be trained through the Agricultural Development Programmes (ADPs) as Agric. extension workers who will serve in their respective local government areas.
He added that the Ministry had acquired 110 various capacities of rice mills of 10 tons, 20 tons, 50 tons and 100 tons per day for distribution to cluster farmers to boost rice production and milling capacity in the country as a way of attaining food sufficiency.
The Minister admitted that in the history of Nigeria, the country was witnessing strong purchase of grains from as far as Namibia and other countries which signal a challenge; as well as being beneficial to Nigerian farmers to who now have a good market for their farm produce. He assured that market forces would be stabilized through an increase in local production of food commodities.


THERE IS NO MODERNITY WITHOUT TRADITION
In our hotel we practice traditional cuisine with signature touches that makes the food has a unique taste …
In our restaurant you can find many menus:
Daily Menu 14,50€ and Weekend Menu 18,50€
This is the menu we make daily, with care and fresh ingredients for them to enjoy a healthy and nutritious filling meal for the day.
Tasting Menu 25€
Our hotel offers special days developed a taste for our customers to enjoy the best of our cuisine and sometimes our live music and a special dinner menu.
La Pardina Menu (weekends and by booking)
The weekend menu is a better version of our cuisine with which all can enjoy our culinary creativity and dedication in the art of good food at an affordable price.
Breakfast is served from 7:30 to 10:30.
Lunchs are served from 13:30 to 15:30.
Dinners are served in winter 20:00 to 22:30 and 20:30 to 23:00 summer.


Reimagine Your Backyard - Independence
Family is the foundation of our lives, and sometimes our favorite recipes are passed down through generations and perfected by our parents.
Abodu honors family by creating spaces for parents to live independently while still living close — whether it’s in your backyard or theirs.
Whatever setup families go for, one thing remains the same: sometimes it's great to have parents a few steps away to help perfect that family recipe.
The recipe below is from our friends at Evermill who believe in the power of cooking together. At Abodu, we love the idea of togetherness.
We know some recipes are only made perfect by the hands of a parent, but we hope you’ll enjoy this lemongrass spiced stew recipe.
Lemongrass Spiced Stew
2 tablespoons whole coriander seeds
1 tablespoon ground cumin
2 teaspoons whole fennel seeds
1 whole star anise
Seeds from 4 cardamom pods
1 tablespoon of ground cinnamon
2 whole cloves
1 small yellow onion
4 cloves garlic (minced)
1" piece ginger, cut into pieces
2 stalks lemongrass midsection only, loosely chopped
4 medium yellow potatoes cut into bite-sized pieces
3 large carrots diced
Juice from 1 lime
Handful of chopped cilantro
6 cups of chicken broth
2 pounds bone-in chicken pieces, we suggest breast, thighs, and drumsticks
Heat a small skillet with the coriander, fennel, star anise, and cloves and toast the spices until fragrant. Once cooled combine with the rest of the spices (cumin and cinnamon) in a food processor. Grind until a coarse mixture. Add the onion, garlic, ginger and grind again for 15 seconds.
In a large pot, heat about 2 tablespoons of oil in a small skillet on medium heat.
While keeping the heat on medium, move the paste from the food processor to the pot, cook for 2-3 minutes.
Add the chicken broth and chicken pieces, bring to a boil, reduce the heat, cover and simmer for one hour.
Remove the chicken pieces. Remove the chicken from the bones and shred the chicken. Set aside.
Pour the broth through a sieve to remove the spice paste pulp and return the broth to the pot.
Return the shredded chicken to the pot along with the potatoes, carrots and salt.
Return to a boil, reduce the heat, cover and simmer for another 25-30 minutes. Squeeze the lime juice in the soup just before serving.
Dish the hot soup into bowls topped with some bean sprouts and cilantro.


It’s been a long day of homeschooling. Things did not go as well as expected and mom is tired.
What makes matters worse it’s almost time for supper and she doesn’t know what to fix. She wants to make something that is quick and healthy.
Has this happened to you? It has happened to me more times than I want to admit.
I have just the recipe. Here’s how to make a simple & delicious meatloaf.
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1 lb. ground beef
1 medium-sized onion – chopped
1 small can of cream
1 large egg
½ to ¾ package of crackers – crushed
Salt and pepper – to taste
1 can (14.5 ounces) of diced tomatoes
Preparation Time – 35 to 40 minutes
Servings – 6 – 8
Combine the ground beef, onion, cream, egg, salt, pepper, and crackers until well mixed. I find mixing the ingredients with my hands to work the best.
Place ingredients into a 13×9 pan sprayed with oil. I usually form my meatloaf into an oval shape for no particular reason.
Pour the tomatoes with the juice over the meatloaf.
Bake for 30 minutes. Check for doneness. Meatloaf is ready when the beef is no longer pink.
It’s that simple.
Here is a printable version of the recipe to make it even easier.
P.S. Subscribe to the H.O.P.E. Home School Consulting Blog to receive more posts like this one and more.


Our vision is to transform Nottingham’s systems, services and infrastructure so that they support eating and moving for good health as a part of everyday life for everyone in the City. We have developed a strategy and delivery plan to outline what this means and how we mean to achieve this
Living with overweight or obesity increases the risks of diabetes, cardiovascular diseases, musculoskeletal conditions and some cancers. As well as people’s physical health, living with obesity can also have an impact on mental wellbeing and has been associated with anxiety and depression.
For those not living with obesity, what we eat and how much we move are still important factors that influence our health and wellbeing. Furthermore, food shapes all our lives, our communities and our environment be it via the way we produce it, package it, transport it, or who we buy it from and eat it with. The increased awareness and interest in the role of food on climate change and our health as well as a growing consciousness about food poverty, present opportunities for change.
Everyone experiences multiple barriers and challenges to eating and moving for good health. These factors are complex and broad; for example: how easy it is to walk or cycle in the community; if we live surrounded by fast food shops; the skills we acquire as we grow up (e.g. cooking, physical literacy); or if we can afford to choose healthy food or afford to access sport equipment/facilities.
Healthy eating and physical activity, therefore, is not just about individuals but involves looking at the facilitators and barriers that can only be solved by involving communities and making changes to the local system or built environment.
We have built on previous childhood obesity workshops with health and care stakeholders, community organisations, schools and parents. We have identified 5 broad domains to be explored in order to provide structure to our whole system approach:
- Food plan: Sustainable food, food poverty and the food environment
- Physical activity, Leisure centres and Parks and Open Spaces
- Schools and Nurseries
- Community and voluntary sector
- Healthy weight pathways