Last week, I mentioned I had been learning to cook some Lao dishes the Lao way: outside over a fire. Here are some pictures of what we made. Before getting started, we went to the market to gather the necessary tools and equipment. (these are definitely not the technical terms!)Even though some of this could be done on a gas stove, my friend insisted it would taste better if made over a fire.
Our first meal we made was grilled fish with stir fried greens.
Afterwards, my friend showed me how you can plant the stems of the greens to grow your own.Next, we made a couple of jeows, which are “dips” to be eaten with sticky rice and/or steamed veggies.
The first was a roasted eggplant jeow.
The second was a spicy tomato jeow, which I learned is considered the “regular” jeow.
This one was so delicious and addictive. I saved the leftovers and ate it on a variety of dishes.
And, finally after over 4 years of living in southeast Asia, I learned how to make sticky rice. I also got to practice my fire-making skills. I could use a bit of work in that department, but I did manage to get a fire going.
And lastly, we made a basic chicken/veggie stir fry.
The most interesting ingredient in the stir fry was vines growing on my fence! I didn’t even know they were food.
Everything we made turned out delicious, and cooking it over a fire definitely adds a dimension of flavor. However, I’ll probably stick to cooking my food indoors on a gas stove when I’m on my own. I love that most traditional Lao food is all very healthy and paleo, although I know some Paleos do avoid rice as well.
What did you make for dinner this week?


Good source of vitamins:
Like other cereals, corn is also a good source of vitamins, especially B complex vitamins. Vitamins such as thiamin, niacin, folate, etc can be found in corn. These vitamins play a vital role in the development of your child. Thiamin is good for maintaining nerves and brain development. Niacin is helpful in metabolizing sugars, proteins and fatty acids. Folate is helpful in maintaining new cells and reduces the risk of anemia. Other vitamins like vitamin A, vitamin K and vitamin E are also found in corn.
Supply of essential minerals:
Corn or maize is also a good source of minerals as well. Essential minerals such as phosphorous, potassium, magnesium, zinc, iron and trace elements such as selenium are also found in corn. Phosphorous is good for bone health apart from calcium. Potassium is a better electrolyte when compared to sodium and iron is useful in making hemoglobin.
Good source of antioxidants:
The seeds of maize have shown to be positive for antioxidant activity. These antioxidants are much needed by our body, even for kids. As free radicals develop in our body, they have a damaging effect on our body by means of tissue and DNA damage. This damage can be reduced by taking food filled with antioxidants. Antioxidants counter act free radicals and neutralize them. (Kravic, et al, 2009).
Corn seeds act as good natural laxative. These can be given regularly to those who suffer from constipation. Or else, corn flour can be given, but make sure that it is whole corn flour and not refined corn flour.
Good for eyesight:
The yellow colored seeds of corn are very good for eyesight. This yellow color comes from a biochemical known as zeaxanthin. This biochemical has been known to improve eyesight, not only for aging people, but it is also good for children, as consuming it from an early age acts as a protector of eyesight.


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Spain’s Capital is awash with bars & restaurants but how to choose the right place without falling into a tourist trap? The answer is here.
Every time I fly into Spain is hard to describe the way I feel. The excitement runs through my veins and the first word that comes into my mind is Tapas. I am 100% sure you have heard this word so many times… but what the word Tapas really means? According to the Oxford Dictionary is a small Spanish savoury dish, typically served with drinks at a bar. Its origin comes from Spanish tapa, literally ‘cover, lid’ (because the dishes were given free with the drink, served on a dish balanced on, therefore ‘covering’, the glass).
The legend tells that in order to keep insects and dirt out of their drink, the Spanish would cover or “tapar” — Spanish verb which means to cover — , their drinks with a piece of bread.
Spain is synonymous with good food, good weather and of course good people: three pillars in life (all you need to survive!). The wide variety of different type of tapas that Madrid has to offer to its people is endless…and of course delicious.
Over the time, tapas’s evolution has been terrific. These little gems have changed for the better and have come a long way from being a free nibble with a drink. Luckily, nowadays, we can find select bars in Spain and find out that these bite-sized Spanish treats have obviously evolved into a more sophisticated cuisine. Is more than obvious that this evolution comes from the country’s heritage through the incorporation of new ingredients and influences from different cultures.
Loved by tourists and its people, Madrid has it all. This busy Spanish capital is more than a Metropolitan city, is a clear example of good taste when it comes to enjoying good food. In every corner, you’ll find a place to enjoy Spanish dishes and mingle with the locals, which is always a good craic, 100% guaranteed! However, the question is where to go exactly? The list could be endless if you know Madrid by heart but if you don’t, just follow my culinary route with this Top 3 Best Tapas Bars in Madrid.
One Route but only 3 Mandatory Stops!
Stop 1: Arbonaida Bar (Santiago 11, Madrid)
If you are a big fan of Andalusia and its culture and you want to try typical Andalusian dishes this is the place then! This new hidden gem in the center of Madrid— very close to Opera metro — has opened to the public in February 2016 and it is run by two best friends and front-of-house managers: Sergio and Jóse.
Decorated with a unique Andalusian touch, this new spot in the heart of Madrid offers a great atmosphere and it is mostly frequented by locals. Eating with the locals in small restaurants off the beaten track is the best way to soak up the local culture…and this place is a perfect example.
What Arbonaida means? People from Andalusia refer to the Andalusian flag as “Arbonaida”, which means “white and green” in Mozarabic language.
What I love about this new place is the wide range of options you’ll find on the menu! Arbonaida offers a good selection of homemade dishes at a very reasonable price. If you are vegetarian, you will also find multiple yummy options to choose from as well! So no one is excluded here.
Now, let’s go to my favourite part of all… the menu! Everything is delicious, healthy and homemade…and guess what? Vegetables come from organic farms!!! You can’t get any healthier than this!
Don’t miss a traditional dish from Córdoba, Flamenquín Cordobés (rolled pork loin stuffed with cheese, cured ham and deep-fried). To die for!
Another typical Andalusian dish to try — especially on summer days — is the famous Salmorejo! This refreshing and creamy soup is originating also from Córdoba (of course, where else?!). It is made from fresh tomatoes, bread, oil, garlic and a bit of vinegar (so is a purée consisting of tomato and bread). This dish is served cold…yes! This is not hot like most of the soups. It may be garnished with diced Spanish Serrano ham and diced boiled eggs. Salmorejo is similar to the typical Andalusian gazpacho soup but more pink-orange in appearance and also much thicker and creamier in texture, as it has more bread.
If you like fish so then you have to try this typical dish from Gadir, now Cadiz: Mojama de atún con Almendras (cured tuna with almonds). It is a Mediterranean speciality consisting of filleted salt-cured tuna. If we go back in time, we’ll find out that the word mojama comes from the Arabic musama (dry). This delicacy is usually served in thin slices with olive oil and chopped tomatoes or almonds. In Madrid, mojama is a very popular tapa served with a short beer and olives.
If you’re a big fan of Batidos de Fruta (smoothies), then don’t leave this place without trying at least one! These smoothies are super healthy and are made with fresh fruit…and, of course, loving care! They come in a huge glass, which is big enough for one! I am addicted to these two: orange, carrot and celery & pineapple, ginger and mint. If you are heading to Madrid this summer so this the best refreshing option for Spanish hot days!
In addition, if you are addicted to desserts (like me!) this amazing place offers homemade cakes like Tarta de Cacao y Cerveza Negra (cacao and stout cake) and my favourite one so far (because I am addicted to this Argentinian caramel sauce) Tarta de Banana y Dulce de Leche (banana and caramel cake — similar to Banoffee Pie).
If you want to feel like a local and soak in the Spanish culture, Arbonaida will not let you down at all. English menu is also available and excellent prices with dishes that will fill you up! Fast and friendly service is also included in the price… what else do you need? You have it all!
Well done Sergio and Jóse, keep up the hard work!
Stop 2: Lambuzo (Calle Ponzano 8 & Calle de las Conchas 9, Madrid)
When I used to live in Granada, I used to go to Madrid quite often for the weekend. I have great memories of Madrid during summer times… (Of course, outside Lambuzo’s terrace!)
This place offers two branches located in the heart of Madrid. One is super close to Opera metro and the other one close to Alonso Cano metro.
Lambuzo is one of my favourites spots in Madrid. Why? Just because great atmosphere and yummy food is always a good combination and this place is not an exception! Dishes are inspired by traditional southern recipes — from the one and only Andalusian region — but to be more precise from Cádiz.
Lambuzo, which symbolizes the soul and spirit of Andalusian roots, has opened to the public in 2013 and since then it hasn’t stopped succeeding and adding loyal customers on their list. Now a new branch is opened in Chamberí, also in Madrid City.
Why is this place called Lambuzo? Spanish adjective that describes a person who loves eating any kind of food…but not only from his/her plate but also from the companion.
Now, ladies & gentlemen, let’s get to the point: the menu. Lambuzo offers a flexible menu to all kind of tastes, offering different type of tapas and half/full portions. You’ll find so many mouth-watering options! Such as different type of fried fish like Boquerones al limón (anchovies with lemon), outstanding Croquetas filled with garlic shrimp or shrimp omelet (small rounded mass consisting usually of minced meat, fish, or vegetable coated with egg and breadcrumbs and deep-fried).
Don’t miss cold starters such as Ensaladilla con Atún de Barbate (potato salad with tuna from Barbate, Cadiz — my favourite in whole Spain!) — , the one and only Andalusian Berenjenas con salmorejo o miel de caña (deep-fried aubergine with salmorejo or honey) and more filling dishes like Albóndigas de Chocos (cuttlefish meatballs).
Lambuzo offers an affordable weekly lunch menu, and for those who look at the dessert section first (like me!), this place offers one of the best homemade Tarta de Queso in town (cheesecake, baby)!
Apart from tasty and yummy food, you’ll find the owners’ personal selection of food products (from the south of Spain, of course!) which are available for sale at the bar. Wine lovers will also have the chance to enjoy a great selection of tasty vino!
If you are looking for a welcoming spot with a bit of Cádiz in it, Lambuzo is the chosen one! English menu available and everything is reasonably priced. Great and fast service. Not to be missed!
Stop 3: Marisqueria La Chalana (C/San Leonardo 12 and Paseo de la Castellana 179, Madrid)
Are you a seafood & cider lover? So this is the place! This outstanding restaurant offers two branches to choose from. The one in Paseo de La Castellana is easy to get by public transport or by foot. The other one is in the heart of Madrid and super close to Plaza España and metro station (Plaza España).
Marisquerias La Chalana offers to the public beautiful food and excellent service. This place will meet and surpass all expectations. Keep in mind that due to the high quality of food and amazing prices that this place offers, Marisquerias La Chalana is always full. If you like you can sit on a table (we still advise you to book in advance) or you can “tapear” at the “barra” (counter in a bar).
I remember being there once with a friend and the bar was packed full of happy people eating lovely food. We were lucky to squeeze our way in and as soon as we got to the bar, there was a big selection of everything but what was appealing to me was the fresh seafood displayed.
Now let’s talk about the menu. If you are a big fan of fish, you’ll have a very wide range to choose for. I love this place because it offers big and generous portions! Massive portions to share! For example, if you are a big group you have to go for Chalanón de Mariscos (large sharing seafood platter) that comes with one lobster, one king-crab, one brown crab, crabs, shrimp and crayfish and three sauces. It won’t let you down for sure. The seafood menu is unbelievable massive.
For those who prefer meat, they will be able to enjoy dishes such as Solomillo a la Parrilla (grilled sirloin steak) and Entrecot al Cabrales (sirloin with “cabrales” cheese — blue cheese made by rural dairy farmers in Asturias, north of Spain).
If you like rice you have to try Arroz con Bogavante (lobster rice) and Arroz con Almejas (clam rice).
If you want to be up today with the deals that this terrific restaurant shares on social media channels, don’t forget to check out their Facebook page! They are all the time posting offers on food + drinks.
Also, if you are around Madrid between 12:00 to 15:00 you have to pop into any of the two branches and take advantage of the lunch menu offer! Every day they offer different dishes on the menu! So you can actually go every day as you won’t get tired 🙂
If you are a cider lover, you will have the chance to try typical cider from Asturias! My favourite deal is the massive tapa (sorry, H-U-G-E tapa!) of fresh grilled prawns you can get at the bar if you get six culines (jigger) of cider. The price? Only 6 euros! As you can see, prices in this place are unbelievable cheap for the quality of the food offered! So if you are a fish lover this visit in a must!
MadriZ ….you did it again.
You left me open-mouthed, or never better said…you left me mouth full! xx


If you're like most Starbucks customers you probably go in there every day and order the same one or two things. But you might want to start branching out because the chain has a whole slew of "secret" drinks. So before you freak out over the announcement of the forthcoming Birthday Cake Frappuccino, please note that a cake batter Frappuccino is already ~secretly~ on the menu. Along with many other mind-blowing treats:
1. Mermaid Frappuccino
Ask for a Vanilla Bean Frappuccino with three scoops of blackberry inclusions (for
a grande). Then, ask for a drizzle made with eight pumps of white mocha, three pumps of toasted
coconut, and three scoops of matcha powder.
2. Purple Drink
Order passion iced tea, soy milk, vanilla syrup, and blackberries.


There is the fast food restaurant 'Pelmesh' on the ground floor of the hotel Art Nuvo Palace. Working time: 8:00 - 22:00. The restaurant represents traditional dishes of Russian and European cuisine. In the morning hours, from 8:00 to 10:00 a continental breakfast is offered for guests, the price of which is 250 rubles. On weekdays, the restaurant provides a special menu with business lunches.


The cuisine of Rwanda is based on local staple foods produced by subsistence agriculture such as bananas, plantains (known as ibitoke), pulses, sweet potatoes, beans, and cassava (manioc). Many Rwandans do not eat meat more than a few times a month. For those who live near lakes and have access to fish, tilapia is popular. The potato, thought to have been introduced to Rwanda by German and Belgian colonialists, is very popular. Ugali (or bugali) is a paste made from cassava or maize and water to form a porridge-like consistency that is eaten throughout East Africa. Isombe is made from mashed cassava leaves and served with dried fish. Lunch is usually a buffet known as melange, consisting of the above staples and possibly meat. Brochettes are the most popular food when eating out in the evening, usually made from goat but sometimes tripe, beef or fish. In rural areas, many bars have a brochette seller responsible for tending and slaughtering the goats, skewering and barbecuing the meat, and serving it with grilled bananas. Milk, particularly in a fermented form called ikivuguto, is a common drink throughout the country. Other drinks include a traditional beer called urwagwa, made from sorghum or bananas, which features in traditional rituals and ceremonies. Commercial beers brewed in Rwanda include Primus, Mützig, Turbo King, Amstel Light and Skol.
For more information please see the Food & Dining section of our business directory.
Dining out can be an enjoyable, yet adventurous experience in Musanze. From the small local shops selling traditional samosas and African tea to the first pizza parlor in town, this city offers an assortment of interesting delicacies to satisfy your palate. However, don’t go out to eat in a hurry, because the restaurant staff sure won’t be! A typical meal at any restaurant can take anywhere from 45 minutes to 2 hours! So, sit back, relax, and enjoy a large Primus “akonje” (“cold”) while you wait for your tasty Rwandan cuisine!
For more information on dining out in Musanze please see the Restaurant section of our business directory.
The Fresh Food Market is a lively place and a good introduction to the colorful culture of the Rwandan people. Exotic fruits and vegetables, savory meats, and a wide selection of grains can be found in this bustling location. However, the market can be an intimidating place for the unsuspecting tourist that does not know specific types or prices of food, but it need not be! With this guide you will be able to navigate your way through the market just like a native Rwandan!
Avocado: 100 RWF
Bananas (the small and sweet kind): 200-300 RWF per bunch
Bananas (Matoke): 170-200 RWF per kilo
Beans: 800 RWF per kilo
Bell Peppers: 100-200 RWF per pile (4 peppers in a pile)
Cabbage: 100 RWF per head
Carrots: 50 RWF per bunch
Cassava: 400 RWF per pile (4-5 in a pile)
Corn: 200-250 RWF per kilo
Garlic: 500 RWF per bunch
Green Beans: 300 RWF per kilo
Idodo (greens): 200-400 RWF for 10 bunches (depending on the size of the bunch)
Japanese Plums (Tree Tomatoes): 300 RWF per pile (4 in a pile)
Lemon/Lime: 200 RWF per pile (4 in a pile)
Purple Onions: 100-200 RWF for a bunch
Yellow Onions: 200 RWF per bunch
Passion Fruit: 200 RWF in a pile (4 in a pile)
Papaya: 300-500 RWF per pile (4 in a pile)
Peanuts: 900 RWF per kilo
Peas: 800 per kilo
Pili Pili Peppers: 50 RWF per bunch (about 3 peppers)
Pineapple: 250-300 RWF
Potatoes: 160-200 RWF per kilo
Pumpkins: 500-700 RWF each
Rice: 680-700 RWF per kilo
Sorghum: 200-250 RWF per kilo
Tomato: 200 RWF per pile (4 in a pile)
Wheat: 400 RWF per kilo
Yams: 400 RWF per pile (4-5 in a pile)


SINCE MY FIRST DAY HERE, I promised my homestays that I will cook up an authentic Malaysian feast for them someday. After idling around their house for almost three weeks now, I finally took up the initiative to cook today. (It needs courage to serve something to a great cook like my homestay uncle).
Uncle Hsieh bought most of the vegetables from his supermarket, but I insisted to buy some of those ingredients myself, so I can sort of chip in some money into this dinner. There’s this Hong Kong Supermarket which is quite popular among the local Chinese community. The fresh produce here are cheaper than their American counterparts and you can find lots of Asian produce. I tried looking around and was so shocked to see so many Chinese food on sale, you’ll think that you’re in a wet market in Taiwan.
MY MASTERPIECE OF THE DAY is a vegetable curry and a Gado-gado salad with peanut sauce. My homestays loved them, and I made sure that the curry isn’t too spicy for their taste. I loved the Gado-gado. Although I used instant peanut sauce for today’s dinner (yeah, they have ‘instant’ everything nowadays) I’ll still give you my recipe for the sauce that is way better than the commercially packaged ones.
Here are the recipes for the day:
Ingredients (I go freestyle so the amount does not matter, as long as it is within acceptable ranges):
Cabbage, carrots, eggplants, long beans, potatoes, tomatoes, fried tofu squares, coconut milk, Idaman Suri Meat Curry powder.
Stir fry the curry powder paste in oil until fragrant. Add in coconut milk and water. Throw in all those chopped vegetables and cook until soft. Add salt and brown sugar to taste. (The vegetables need to be really well cooked, up to the point that they start getting mushy)
Gado gado with peanut sauce
Bean sprouts, water spinach, eggs and potatoes.
Grounded roasted peanuts, oil, brown sugar, salt, chili powder, lime juice and grinded lemongrass.
For the vegetables, blanch them separately and cool immediately in ice cold water. Drain and set on plate.
For the peanut sauce mix altogether according to taste, and stir in with the vegetables. Easy?
Having tried all the different cuisines here in New York (Italian pizza and spaghetti, Greek falafel, Mexican burritos, chili and chips, American burgers and salads) Malaysian food is still the best for its aroma and excitement. Haven’t tried French food in New York yet. I’ll compare that too, when the time comes.


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How To Choose Good Restaurant Food Suppliers
Restaurant food suppliers are suppliers who sell food items directly to restaurants, either local small farmers or large wholesale importers. The main role of a restaurant supply company is to enable a restaurant to buy items at lower prices in order to boost their profit margins. These companies provide their services in a number of areas. They help a wide range of restaurants by supplying them with the latest and best food items. They also keep on updating the inventory of restaurants so that they can keep up with the demand for certain types of food items.
In order to get the best from these food suppliers, the restaurant owner needs to choose reliable suppliers. A supplier who can provide quality items at affordable prices can make a huge difference to the profits of any restaurant. Some of the factors that need to be considered when choosing these suppliers include their ability to source the ingredients needed by restaurants effectively, their ability to obtain the raw materials needed and their ability to follow through with the delivery of the purchased ingredients. For instance, if a restaurant owner requires exotic meats then he should purchase these directly from a wholesaler. On the other hand, if a restaurant owner requires Chinese noodles then he should look for a supplier who can supply them directly.
Another factor that needs to be considered is the quality of the ingredients that a food supplier has. The food items should be of the best quality so that they can ensure the safety of the customers. It is vital to check out the credentials of the food suppliers as well. For instance, the supplier should be able to provide proof of insurance so that there is no liability involved in case the required ingredients do not arrive on time. Most importantly, a supplier who can offer to deliver the items in to-go containers will save the restaurant owner from extra expenses related to packaging.


Why Georgia Mead?
Georgia Mead is the culmination of more than 10 years of promoting sustainable agriculture in this state.
For me, mead is the ultimate expression of a sustainable food ecosystem at work. Local farmers grow a diversity of specialty crops and pollinator-friendly cover crops, tend some bee hives, and sell the fruits of their efforts into the community. The meadery purchases honey year-round and works with those farmers to coordinate production based on what is being harvested. Unlike wine, mead production can take place in sync with any harvest, not just grapes.
Honey is diluted with spring water. Seasonal fruits and herbs are added. Yeast works to extract the aroma and flavor of the ingredients while converting the sugars into alcohol. All “waste” products are recycled back into the system and the mead is bottled up (or kegged) to sell back into the community.
This ecosystem approach makes honey bees and their products a vital part of the system. As a result, oases of diverse pesticide-free nectar sources start to spring up and support vital pollinator populations.
The mead ecosystem approach also provides Georgia with a more sustainable alcoholic beverage. The wine grape varieties (Vitis vinifera) that people prefer are tough to grow in our state without intensive pest management. Also, barley, the essential ingredient in beer (by volume), prefers cooler growing conditions than our climate can offer it. Apples fair a little better in our environment than vinifera wine grapes and barley, but cider doesn’t offer the same versatility as mead.
Honey is almost a byproduct of a well-functioning farming ecosystem. It is produced in abundance when conditions are favorable and can be stored indefinitely until it can be utilized.
Stay tuned for more posts about what we’re working on to support mead in Georgia.
I am not a health professional, nor do I pretend to be. Please consult your doctor before altering your alcohol consumption habits. Do not consume alcohol if you are under the age of 21. Do not drink and drive. Enjoy responsibly!


I feel as though the only recipes I post are sweet/dessert recipes…which is not a good representation of the foods I really love and enjoy. So I am going to start making a conscious effort to post what I really eat, on the day-to-day, the healthy whole veggies and grains! We’ll start with a couple of eggplant dishes. I love cooking with eggplant because there are a lot of different options, roast, stuff, puree…
So, the story behind this delicious dinner: My best friend (slash, roommate) from my days when living in Milan came to SF for a two week visit! Cecile is such an amazing person and fills any room that she’s in with love and positive vibes. Unfortunately, for me, she is still living in Milan (running the marketing for a very high end jewlery/accessory company!) but we still manage to meet every year somewhere in the world!
The day after she touched-down into SF we took a day trip up to Napa Valley for a little wine tasting. Something all guests love doing when visiting, and something I never get tired of “tour-guiding” On our way out of Napa we passed a big beautiful produce stand and stopped to load up on goodies for the house (after having already loaded up on the vino!). Japanese eggplants, asparagus and cherry tomatoes were among the many things we grabbed (great low prices too)
This is a simple dish to make when you don’t want to spend a lot of hands oh time- plus I did it all on the same pan in the oven. Serve this on a whole grain (I used this) or over pasta or polenta
Serves 2 for Dinner or a 4 for a side Ingredients: 2 medium Japanese Eggplants 1 cup tomatoes 1 garlic clove thinly sliced olive oil Fresh Basil Parmesan Cheese Sea Salt fresh Pepper 10 spears of Asparagus Lemon zest
preheat the oven to 375 Chop the eggplant into about 1 inch cubes Halve the tomatoes toss in a bowl with olive oil, garlic, good salt and pepper to taste Spread on a baking sheet and roast for 8 minutes. In the meantime trim the asparagus toss with a little olive oil, minced garlic and salt and pepper Up the temp to 400 Toss the veggies and scoot them to one side of the baking dish Add the asparagus in a single layer Roast for 10 minutes, tossing halfway through
I like to toss my veggies in lemon zest because I am obsessed with it. It is so fresh and clean feeling, I love it, but definitely optional Serve the Eggplant and omato over your starch of choice and top with fresh basil.
All the times I enjoyed tabbouleh in Greece and Turkey this summer, I thought, “how nice would this be made with quinoa as oppose to bulgur”
Well, quinoa has yet to find its place on shelves in Turkey, but it is available anywhere rice is sold here in California. I assume always use quinoa in a recipe that calls for a grain. Not only because it is gluten free but it is also a complete protein, making it the ideal grain for vegetarians.
I added chickpeas and stuffed into heirloom tomatoes (sorry no pic) and garnished with lemon zest and a mint leaf for a light lunch For dinner, omit the beans to keep it as a side dish, serve along grilled salmon and and asparagus, oooo and lots of lemon zest! Perfect!
Serves 6 side or 4 main Ingredients: 1 cup quinoa 1 large cucumber, chopped 3 tomatoes, seeded and cubbed 2 cups parsley, finely chopped 1 cup mint, finely chopped 1 can Chickpeas, rinsed well
Lemon Dressing: 1 lemon, juiced 1-2 garlic cloves, to taste, minced 3 T good quality olive oil sea salt and fresh ground pepper
Directions: Cook the quinoa. set aside in a bowl, even in the fridge, to cool completely. Whisk the dressing ingredients in a bowl and set aside
Meanwhile, prepare all the vegetables.
Toss the quinoa with veggies with the quinoa and gently toss with dressing Season with sea salt and pepper Garnish with lemon zest and whole pretty pieces of mint
This dish goes very well with many fall recipes. If you are gluten sensitive, try using rice or buckwheat in place on barley.
Even the young boys of my clients I cook for adore this dish and request it almost weekly.
1 T butter
1 onion, chopped
1/2 lb cremini mushrooms, chopped
3 cups vegetable broth
1 cup barley
Walnuts, chopped and toasted
In a heavy sauce pan, heat the oil and melt the butter
Add the onions and cook over medium heat, about 3 minutes
Add the mushrooms and saute until the mushrooms release their moisture, about 5 minutes
Add the broth, barley and Salt and bring to a boil
Simmer partially covered for about 1 hour, stirring occasionally
Season to taste with salt and pepper and garnish with nuts and parsley
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What Our Clients Are Saying
Just finished salmon with roasted garlic and parsnip purée - brilliant! Everything tasted great and was perfectly filling. Truly, you are the best gift I've ever given myself - thank you! — Karyn Barsa
First, Thank you so much. Recreating the dinner you taught me was surprisingly very enjoyable and easy for me today (which is a huge testament to you) and secondly, every single bite was consumed and thoroughly enjoyed. Salmon dish was a HUGE hit. We all toasted you. — Lauren Irons, Mother of 3
Claudine is a master when it comes to making healthy food gorgeous and delicious. — Sarah Jenks, Weight Loss Coach
Thank you so much for the absolutely perfect event last week. Many guests said it was a truly "old-fashioned Christmas party!" The delicious family-style meal made it so! — Ann McNamee


Hi guys! This recipe is an all time favourite of mine – it is actually the first ever cake I made independantly and my whole family absolutely loves it. It’s an incredibly easy and quick recipe and delicious with tea or coffee, or even ice cream when it’s hot. Hope you like it! 🙂
2 1/4 cups plain flour
1 2/3 cups caster sugar
2/3 cup melted butter
2/3 cups cocoa powder
1 1/2 tsp baking powder
Pinch of salt
Grease and flour 7″ round cake tin. Preheat oven to 190 degrees celsius.
Sift together flour, salt, cocoa powder and baking powder in a bowl. In a seperate bowl beat the eggs and set aside.
Cream together the butter and sugar in a large bowl. Slowly add the eggs while mixing continuously.
Stir in the flour mixture, a little at a time. If mixture becomes stiff add a little cold water.
Pour into mould and bake for 35-40 minutes, or until a toothpick inserted in the centre comes out clean. Let it cool before taking out of the mould. You can ice it with the icing of your choice. (I usually use store-bought 😛 )
And that is it! So simple. I hope you try this and let me know.
I have a very important question for us to ponder today. What is the true way to a man’s heart? I’m not 100% sure, but what I do know is making these cupcakes spiked with Blue Moon beer and topped with Orange Slice candies will certainly get you pointed in the right direction! I mean come on, made with beer and candy, these are truly “manly cupcakes” if such a thing exists.
These little devils were quite popular with my husband to say the least. He is definitely a fan of craft beer, to the point that he actually has started brewing his own. (Stay tuned for more on that story). And Blue Moon Brewing Company’s Belgian White is a craft beer high up on his list. You’ve probably noticed it being served when you’ve been out and about before. It is the beer that is served garnished with an…
Well, here I go – blogging for the first time ever. I had been thinking about starting a blog for quite some time but my lazy self would find it difficult to actually get around to doing it. Anyways, now that I’ve finally started, what’s better to write about than FOOD – a.k.a my passion.
During my childhood I had never been a fussy eater, unlike my brothers. I enjoyed whatever my mom gave me, to her great relief. But, apart from the eating I was also interested in the cooking part. How a melange of different ingredients blended together to form the various delicacies always fascinated me.
Now as a teenager I find it difficult to spend time in the kitchen, but whenever I can I make sure to give time to my passion. Either by discovering new recipes or practicing the old and loved ones.
I am excited about my journey on the blogging highway. I will entertain you with my amateur recipes reviews and my kitchen accidents and I will also share with you some recipes that are close to my heart. Apart from foo: i will also talk about other topics that come to mind. Adios amigos! 🙂


Benefits of Cocoa Butter
Whether you realize it or not, you’ve probably eaten cocoa butter many times in your life — plus smeared it onto your skin. Cocoa butter (sometimes called Theobroma oil) is a natural, meltable oil extracted the cocoa bean. It’s the fat source used to make chocolate, even healthy chocolate, responsible for giving it its alluring, melt-in-your-mouth, silky feel.
Plus, just like other skin-loving sources of healthy fatty acids — such as raw shea butter or coconut oil — cocoa butter is great for naturally healing dry, sensitive skin. Real cocoa butter is completely edible like ours (and has a faint taste and smell similar to dark chocolate), plus it’s also used very often in skin lotions, lip glosses, chap sticks and other beauty ointments. Cocoa beans are a high-antioxidant food, since they contains a significant amount of polyphenol and flavonoid antioxidants. In fact, cocoa beans themselves have been shown to be one of the greatest suppliers of polyphenols in our diets. Some of these antioxidants remain in cocoa butter even after it’s separated from the beans’ solids, which means it’s beneficial for improving immunity, lowering inflammation and improving heart health — all despite the fact it is a once-feared saturated fat.


My First Love
My first memory of Chocolate was actually White Chocolate at a trade show at the DC Armory when I was about 4. It could have been the Flower Show or something like it. It was a White Chocolate Pop on a stick...I don't remember what shape it was...could have been a flower, a bunny, or a heart...that detail escapes me. It was my first memory of "love" of a wonderful feeling directly related to food and to chocolate in particular. I savoured it and treasured it, all the way home in the car.
My second memory of chocolate is of licking the blobs of chocolate frosting off the donut trays before they got washed at my Uncle Ed's bakery, The Electric Maid. I liked jelly donuts much more than the other flavours, but the I love the part of the chocolate donuts that didn't make it to the display case in front...the drip in the middle where the hole filled up with chocolate when the chocolate icing was poured over the trays of donuts.
They would be stacked on a rack in the decorating room where I hung out with Daisy, the cake decorator. Daisy was a large black woman of indeterminate age, who always talked to me and taught me how to ice and decorate cakes and to make sugar flowers with icing when I went to the bakery with my aunt or waited there for my parents. Later, my brother worked there washing dishes, so we often stopped in to pick him up or drop him off to work. If the donut trays were there, I would run my finger over them and collect globs of chocolate icing and lick my fingers clean.


Come try our new feature item the chimney cake. It is a tasty pastry that can be sweet or savory and is hollow in the middle with the option of adding Bavarian creme or fruit filling, whipped creme and topped off with a chocolate or strawberry drizzle.
We are a mobile food trailer that travels to various cities of multiple states. We have done passed events in Janesville, WI, Jefferson City, Mo, Indianapolis, In. Lockport, IL, Knoxville, TN, Hannibal, MO among others.
Our menu includes funnel cakes, hot dogs, corn dogs, chips and drinks. Come check us out as various events. You will be glad you did!!
Our next event will be Indy International festival in Indianapolis, IN
Sign up to hear from us about specials, sales, and events.
We love our customers, so feel free to visit during normal business hours.
p.o box 77, 307 W. 2nd st., Lostant, IL 61334, US
Monday - Friday Call first
Saturday: By appointment


南京夜生活网：'Kiin: Recipes and Stories from Northern Thailand'
Chef and restaurateur Nuit Regular, who grew up in Thailand, calls northern Thai cooking a journey. Indeed, for the novice or even the above-average home cook, the recipes contained in Kiin may be more than a bit daunting. Most recipes call for 10 or more ingredients and include arguably arduous steps.
For the more ambitious or veteran cooks seeking a challenge, however, "Kiin" may be just the right speed. The rewards -- not to mention the flavor payoff -- of a dish such as Stir-Fried Flat Rice Noodles with Gravy (Lad Nha) are not insignificant. Regular's dishes exemplify the best of Thai food -- that sour, sweet, salty and spicy combination we take for granted when ordering from our local Thai restaurant. Several of the book's recipes do offer a store-bought option for an ingredient here or there, and there are often a few optional ingredients in the arms-long lists. too. In spite of these helpful shortcuts, "Kiin" tends toward more complicated than not. And to follow a recipe to a tee, you may find yourself chasing down items such as pandan leaves or magrud lime leaves. Still, there's a lot to love about this big, beautiful book, and a rainy day waiting for its big moment.


Cooking with Beer
Here are a few ideas to get you going with experimenting with your cooking. Beer can make a great addition to many dishes, with a wide variety of styles, so the key is to choose the right style of beer suitable to the style of the dish, as you probably already know, the depths of flavour, maltiness, sweetness and bitterness can vary wildly across beers.
The dominant hop aroma’s, bitterness and esters collected during the fermentation process are transferred to foods during cooking, by sealing the food/beer during cooking, you will enable the essences to provide a stronger, better characteristic flavour.
The Roman Empire introduced the hop plant to many parts of Northern Europe, but did not regale in its use for brewing, but for its young shoots, that were eaten in spring, like asparagus. A practice that has undergone a bit of a revival in some of the more adventurous kitchens around the world in the past few years.
|Baked Onion stuffed with Gage Roads Lager Pilaf
A hearty entrée or Substantial Main (Serves four)
Pre-heat oven to 200˚C.
Peel Onions, cut the top & bottom off, to create a flat surface, and then cut in half before coating in EVOO and S&P.
Bake for 15mins, turn over and cook for a further 15 (remove and keep warm), when returning to the oven after turning, also pop in the Pancetta slices, on greaseproof paper, leave in for 12-15mins, and drain (when cooled they will become crispy).
To make the Pilaf, heat oil in a medium saucepan, fry pancetta over a medium heat for 3mins.
Add mustard seeds and cook until they begin to pop. Add spring onion and garlic, cook for a further minute, before stirring in rice (ensure each grain is coated in the oil).
Pour in beer, stock, bayleaf, S&P and bring to the boil (for approx 12mins).
Reduce to a gentle heat, and cook with lid half on until the liquid has evaporated. Then remove from heat.
The rice may seem a little firm, so gently fluff with a fork, remove the bay leaf, add parmesan & basil and cover with lid. Allow to sit for 2mins (the rice is still cooking).
Scoop out the inside of the onion, and fill with the rice mixture, sprinkle with grated cheese and brown under the grill.
Toss the rocket with roasted capsicum and arrange on the plate.
Place onion on salad, drizzle with olive oil and top with 2 pancetta ‘crisps’ per serve.
2 Large Onions (approx 350g each
8 Slices of Pancetta
1 Tbsp Extra Virgin Olive Oil(EVOO)
80g Grated Cheddar Cheese
100g Rocket (washed)
80g Sliced Roasted Red Capsicum
Salt & Freshly Ground Pepper (S&P) EVOO for Drizzling
1 Cup Basmati Rice
1½ Cups Gage Roads Lager (@ Room Temperature)
½ Cup Chicken Stock (@ Room Temperature)
2 Tbsp Extra Virgin Olive Oil(EVOO)
60g Pancetta (Finely Chopped)
1 tsp Brown Mustard Seeds
1 Clove of Crushed Garlic
2 Tbsp of Spring onion (Finely Chopped)
1 Bay Leaf
2 Tbsp Fresh Grated Parmesan
1 Tbsp Basil (Finely Chopped)
Wasabi & Cheese Beer Sticks
||Great Bar Snack or BBQ Accompaniment (Makes 50)
Pre-heat oven to 200˚C. In a large bowl mix flour with S&P and rub in butter until a crumbly mix is achieved, add cheese and combine well.
Mix wasabi powder with beer, allowing flavours to develop, then add to flour mix, combine to make a firm dough. Wrap in cling wrap and chill for 30mins.
Remove from fridge and roll out dough to a thickness of 3-6mm, Brush with water & season with S&P. Cut into strips, 7cm long by 1cm wide.
Arrange on a greased oven tray and bake for 10-12minutes until browned. Allow to cool before storing in an air tight container.
Sesame Seeds; Parmesan; Mustard Seeds; Chilli Flakes; Ground Indonesian Fried/Dried Onions, can all be sprinkled on the sticks before baking to create a variety of complementary flavours.
1¼ Cups of Plain Flour(Sifted)
65g Butter(Cubed and @Room Temp)
½ Cup Cheddar Cheese(Finely Grated)
½ tsp Salt & Freshly Ground Pepper
1 Cup Feral Organic Pilsner
1 Tbsp Wasabi Powder
900g Diced Beef
2 Medium Onions (or 4 shallots)
Salt, Black Pepper, Pinch of Ground Coriander
2 Sprigs of Thyme
0.5-1.0 ltrs of Beer
2 tbps Plain Flour
1 tablespoon Dijon mustard (optional)
|The Belgian classic of beer stewed beef. (Serves four)
Chop the shallots or onions and fry them in the butter in a casserole dish. Add the beef and brown for about five minutes. Season with salt, pepper, ground coriander and thyme.
Pour in sufficient beer to cover the meat completely and simmer gently for one and a half hours.
Lift out the meat with a slotted spoon and set aside. Run the sauce through a sieve and return it to the pan. Blend the flour with a little of the sauce and add to the pan, adding mustard if preferred. Simmer, stirring, until the flour is cooked, about two minutes.
Return the meat to the sauce and heat through. Serve with steamed or boiled potatoes and sweet onions.
From Michael Jackson's Beer Companion.
225g Mature Cheddar Cheese
1 Cup of Beer of your choice
1 Large Free Range Egg (Beaten)
1 Teaspoon Rough Ground Mustard
1 Foccaccia or Ciabatta
Salt & Pepper
British Favourite with a little twist(Serves 4: breakfast/brunch)
Warm the butter in a bowl over a boiling pan, when melted, add the cheese and beer and stir until the ingredients liquify.
Remove from the heat and stir in the S&P; Mustard & Egg.
Slice the bread and place on the bottom of a baking tray, cover with the mixture.
Place under the grill on a medium heat until the topping begins to brown. Maybe serve on a bed of nice peppery rocket?
|Beez Neez Poached Pears
4 Large Pears
2 x 375ml Bottle of Matilda Bay Beez Neez
2cm Ginger (Sliced)
2 Star Anise
1/2 Lime (Juiced)
A suitably beery dessert, Easy to pre-prepare. (Serves Four)
Trim the pears to sit flat, peel and remove the core, being careful to keep stem in tact.
Combine remaining ingredients in medium saucepan, stir over heat without boiling to dissolve sugar. Place pears upright in pan, gently simmer until they become tender (approx 15mins).
Allow to stand refrigerated in liquid overnight. Remove pears from pan and gently reduce liquid to a light syrup, strain through fine muslin cloth to clain the clearest result.
Serve cold with warm syrup and favourite ice cream (or mascarpone). alternatively, warm for 2 minutes in the microwave. And enjoy!
|Want More Beer & Food Ideas? | www.beercook.com | www.beeradvocate.com|


Do you know that there are Thanksgiving foods and treats that can harm your smile? Well, it’s true! But how do you know which ones are good and which ones are bad for your braces? Well, we are thrilled to help you by providing the following suggestions:
When it comes to the meats of Thanksgiving, you’re in luck! Both turkey and ham are safe for your braces, as long as you cut them into small pieces before you eat them. Never eat the meat directly off the bone. Salads, casseroles, and dressings are usually safe—just make sure they do not contain any nuts, croutons, or anything else that is crunchy.
Some good sides to eat during Thanksgiving include mashed potatoes, steamed veggies, and green beans. You can also eat cornbread muffins and sweet potatoes. These foods are suggested because they are soft, chewable, and easy on your teeth.
Sugary treats are not the best for your orthodontic appliance. However, feel free to bite into your pies, cakes, and cookies this holiday. Always remember to brush your teeth about 30 minutes after you do so. The best desserts to eat include pumpkin pie, chocolate mousse pie, and sweet potato pie. We do not recommend eating pecan pie. This pie has chunky, nutty ingredients that are harmful to your brackets and wires.
It is also important that you avoid eating caramel, caramel apples, nuts, chips, and popcorn. We care for you and your smile and we want to help you have a successful and delicious Thanksgiving this year. If you have any questions, please feel free to give us a call!


Our signature brownie base, with chunks of white & milk chocolate chips throughout - topped with a chunk of triple chocolate cookie dough!🍫👅
Ingredients: WHEAT, GLUTEN, SOYA, BARLEY, DAIRY, HAZELNUT, EGG. All products are made in a unit that uses NUTS, SOYA, GLUTEN, EGGS and DAIRY. We do not recommend buying boxes as gifts or sharing with anyone who is allergic to the above allergies or has any hidden allergies.
Shipping Information: Please allow up to 3 working days for dispatch


Have you ever given it a thought about how important a burger can be in a person’s life? So here’s a thought we’d like to share with all the burgerheads out there, who think that burgers are possibly man-made heaven on earth!
A burger is that faithful companion that celebrates your highs, comforts you in your lows, it satisfies your hunger and never fails to give you a burgasm as you let out a sigh of pleasure once you finish! And imagine, if someone told you that in this wonderland you could pick and choose the ingredients to a perfect burger to get that famous burgasm!
And THIS, dear readers, reminds us of the famous song by Bryan Adams ‘We’re in Heaven’!
So would ya agree, OR would ya agree? Go on, scroll through if you share our sentiments too!
As satisfying as bringing your own booze to a party is, build your own burger is that satisfaction in multifold. The best part about building your own burger is the sudden excitement that fills your heart, making it race as the anticipation of eating the burger gently tickles your belly. So ladies and gentlemen, how about customizing your own burger?
We at Fork You ensure that you get a taste of heaven as you bite into our gourmet burgers. We let you decide how you want it, whenever you want it.
So, how to build your own burger? Let’s get you started…
Burgers at Fork You
Fork You has earned a notable name among the top Hauz Khas clubs and, we are equally delighted to be listed as one of the best family restaurants in Delhi. So, when you think about gourmet burgers at Fork You, it’s important to remember that –
1) We serve the best burgers in Delhi, hands-down, and
2) Building your own burger is super easy fun!
Moving on, let’s begin helping you build a customized burger to tempt your taste buds.
Step One – Choose your burger
Do you prefer vegetarian over non-vegetarian? Do you prefer pork over fish or chicken over lamb? Get the right proteins for your burger and choose the patty accordingly.
Step Two – Choose your burger size
Do you prefer regular, medium or large? Now, many would agree that the bigger the burger, the more satisfaction they get.
Step Three – Choose your bun
Do you prefer a healthier choice in a bun or does plain work for you? Or would you rather prefer Italian?
A little note here though, keep the bun slightly toasted for added crispiness and it also helps in keeping the condiments in place.
Step Four – Choose your sides
Picking the right side is important too.
Step Five – Choose your cheese
The cheese shouldn’t overpower the taste of your burger, choose the cheese that compliments the taste.
Step Six – Choose your toppings
From coleslaw to lettuce, jalapeno to pickles, zucchini or cucumber, get the texture right & pick your favourite toppings to make your burger yummy!
Step Seven – Choose your sauce
The sauce is a personal preference, while some like it spicy others don’t, some like more mayo while some prefer to go for mustard. So go all out and explore the flavours. Here’s another tip, adding herbs and spices will make a big difference how your burger tastes.
…And VOILA, there you have a perfectly scrumptious burger!
Wherever you are, whatever you do, be in love with the burger. And folks remember that Rome wasn’t built in a day, but sure as heaven, burgers are!
Disclaimer: This article is in honour of our favourite burger-bae, and dedicated to those who believe that burgers are the best!


There are several reasons why Zibo barbecue is extremely popular in China.
Firstly, Zibo has a rich culinary tradition within the Shandong region, known for its delicious and diverse cuisine. Zibo barbecue is considered one of the most sought-after dishes within the region.
Secondly, the unique flavor and taste of Zibo barbecue cannot be found elsewhere in China. The meat is typically marinated in a special sauce made from garlic, soy sauce, and other herbs and spices, which provide a savory and tangy flavor that suits local preferences.
Lastly, Zibo barbecue is affordable, easy to find, and suitable for various occasions. Whether it's a family gathering, a night out with friends, or just a quick bite, Zibo barbecue is often a top choice for locals and tourists alike.
Contact: Simon Liu
Phone: +86 138-1996-2017
Whatsapp:+86 138 1996 2017
Add: Factory: NO.181 JIANGNANJIE Village,FOTANG TOWN.YIWU 322000 CHINA.


If you’d like to get in better shape for better health, you can start with your plate. Fruits and vegetables, lean protein, and whole grains make for a great beginning. Whether you want to lose weight or just eat better, you can make your health goals happen. Here are some simple steps to help you get started:
- Incorporate lean protein foods such as beans and seafood into your menus. Additional health benefits from these foods include: Black beans, kidney beans and pinto beans are a very good source of fiber and folate, while green beans are an excellent source of vitamins A, C, and K. Fish and shellfish provide high amounts of omega-3 fats and vitamin B12.
- Choose a smaller plate when preparing your meals. Eat slow, and enjoy your food—soon you’ll be on your way to reaching your goal weight.
- Add low fat dairy to your menu for calcium and vitamin D—for stronger bones.
- Choose whole grains for fiber and important minerals and vitamins.
- Color your plate with fruits and vegetables. They’re low in calories, rich in minerals and vitamins, and full of fiber. Five easy ways to better health—give them a try!


Organics Waste Reduction Program
What is SB 1383?
In September 2016, Senate Bill 1383 was signed into law, establishing methane emissions reduction targets in a statewide effort to reduce short-lived climate pollutants in various sectors of California's economy. This law establishes targets to achieve a 75 percent reduction in the statewide disposal of organic waste from the 2014 level by 2025. The law grants CalRecycle the regulatory authority required to achieve the organic waste disposal reduction targets. To reduce unnecessary food waste and help address food insecurity, SB 1383 requires that by 2025, the state of California will recover and redistribute 20 percent of edible food that would have otherwise be sent to landfills.
In 2021, Solano County established the Organics Waste Reduction Program through Ordinance No. 2021-1825.
As of January 2022, Tier 1 Food Generators are required to recover the maximum amount of edible food and maintain recovery records. As of January 2024, Tier 2 Food Generators will be required to do the same.
Edible Food Recovery
Food Generators are businesses and agencies meeting the following criteria:
Find a Match
Solano County maintains a list of edible food recovery organizations and services serving the Solano County area. Edible food generators and community donors can use this list to find a good match for their edible food. Many food recovery organizations rely on transportation services like MealConnect, a free app designed to connect food donors with appropriate food receivers. To start the donation process, visit mealconnect.org
The Food Bank of Contra Costa and Solano
is a great place to start recovering edible food! Many smaller agencies rely on contributions made through the Food Bank's processing center. Donations using the Food Bank and MealConnect will have a positive impact on your local community. Sign up to donate to MealConnect here
Food Recovery Organizations and Services partnering with Tier 1 and 2 Generators must keep accurate records of all edible food that is received and picked up from Generators. These records must include the name and address of the Generator and the total weight in pounds of food that is accepted. records must also include the contact person and contact information for each food facility. Food Recovery Services that transport food must also record the location of where food was received and delivered.
161 N. Clark Street, Suite 700
Chicago, IL 60601
(312) 263-2303Area of Service:
Check their website and enter Zip code for area of serviceTypes of food/food businesses most commonly donate:
Feeding America is the nation’s largest hunger relief organization, and we are fortunate to have relationships with both national and independent food companies. Our network accommodates donations from large retailers to small family-owned restaurants. If you have food to donate, MealConnect is for you - now you don’t need a dedicated staff member to start helping people facing hunger in your community. For further information, please visit the website
. Food Bank of Contra Costa & Solano
4010 Nelson Ave
Concord, CA 94520Fairfield: 707-421-9777
2370 N Watney Way
Fairfield, CA 94533Area of Service:
Solano & Contra Costa
For further information, please visit their website
.Food Industry & Large-Scale Donations
We happily accept large-scale food donations from food manufacturers, wholesalers, distributors, retailers or growers looking to donate a pallet or more of food.Coordinate a Donation ›Food Donations From Community Members
If you are a community member with nonperishable food to donate or an abundance of garden crops to share, we can help get it into the hands of our food-insecure neighbors.Find a Drop-Off Location ›Organics Waste Recycling
Residents who have a green waste bin will see no changes as a result of Senate Bill 1383. If you're one of the few households that does not subscribe to curbside garbage and recycling services, please call Solano County Department of Resource Management at 707-784-6765. Most businesses are already SB 1383 compliant and need to keep up their great work. For businesses that are not yet compliant, they will need to implement a green waste program.


French Inspired Hand Forged Skillet and Gratin Baker Collection
Handcrafted delights that instantly brighten up your day. We use the finest materials to produce our gorgeous, lifetime guaranteed cookware.
“Some people think it just makes them a better cook”
French-inspired cookware that provides extra depth with a balanced handle long enough for easy tossing food when cooking.
Beautiful recipes come to life when cooking with carbon steel. Use it on any stovetop, grill, or open flame. It can take any amount of heat you dish out.
Some recipes need extreme heat to develop texture and flavor.
French Skillet & Gratin Baker
The Bleu Forged Skillet Story
A hard-working blacksmith has to eat, right? A favorite meal around here is a perfectly cooked steak with an egg, sunny side up. Our French-inspired carbon steel skillet is the result of wanting the perfect pan for the perfect steak & egg and a whole lot more.
The first taste told us we had designed a winning carbon steel skillet, thus began our French-inspired Bleu Forged Skillet pan and gratin baker. They’re beautifully balanced, cook food to perfection, and made to last for generations. It wasn’t long before everyone wanted one too, which we’re very grateful!
Where to Shop for Our Cookware Collection
Bleu Forged Skillet has partnered with Mitty’s Metal Art, our blacksmith studio, and with an amazing family-owned company, Old World Kitchen by Polder’s Old World Market, where they carry our line of French-inspired carbon steel cookware collection.
Their farm and marketplace offer old-world edibles, kitchen + dining goods, original art, and vintage housewares, including lovely copper pieces. We are beyond thrilled for them to offer our complete collection of skillets and gratin bakers.


Sell millet seeds – Cereals – LarSeeds
We trade the Finest Hulled and Gluten Free Millet seed for Bakeries, Mills and Retailers.
Sell millet seeds – Welcome To LarSeeds!
LAR Seed is a trusted trademark for highest-quality millet seed variety including the hulled millet and the gluten free millet seeds. We offer the convenience and ease of ordering finest millet seeds online. We cater to individuals who wish to experience the maximum health benefits of quality millet seeds, as well as other businesses such as bakeries, mills, and retailers.
At LAR Seeds, quality is our greatest concern and is ensured throughout the process. We pick the best LAR Seeds for our customers through Sortex Colour Sorting procedure. The sorted seeds are hulled with great care and are double polished before they are packed and delivered.
We use high-end packaging material and technology to preserve the freshness, appearance, and health benefits of the seeds. The quality of our products conforms to the higher standards of ISO 22 000 /HACCP. We ensure quality not just in our product and packaging, but also in our service and support. We have a broad outreach throughout Europe including Germany, Holland, Denmark, and Belgium. We ensure a timely delivery and prompt response to all your queries.


In this lesson, students will learn about the five food groups and know which food belongs to each group. They will also understand the importance of eating healthy meals. This lesson is a great hands-on activity that will keep the students’ interest. Teaching and reinforcing nutrition at all levels is very important due to the growth that takes place every year in children. This lesson gives students the opportunity to see if they are following the food pyramid and if not, what changes need to be made.
GRADE LEVEL: 3-4
Concept: Introduction to Nutrition
1. Students will understand the five food groups and know which foods belong to each group.
2. Students will understand the importance of eating healthy meals.
Poster of Food Pyramid
1. Over the weekend ask students to keep track of all the meals that they eat and also the snacks that they have.
2. When you begin the lesson, ask students if they know why you had them keep track of the food that they ate for the past two days.
3. Offer ideas if the students don’t have any. (Example-1 just wanted to see what you liked to eat, Wanted to know what your mom or dad cooked for meals.)
4. Tell the students that the reason that they kept track of the food that they ate was because we are going to look at their eating habits and compare it to the food pyramid.
5. Show the students the poster of the food pyramid. Explain to them that there are five food groups and each group has a recommended serving that they should try to eat every day to get the nutrition that their bodies need. Give many examples of the different foods that belong to each group. List them on the black board.
6. Go through each food group and explain thoroughly that each group plays an important role in providing their bodies with nutrients and vitamins to keep them healthy. Proteins help keep muscles strong. Dairy products provide calcium to keep bones strong. Carbohydrates are used to provide energy for the body. Fruits and vegetables provide many needed vitamins and nutrients. Fats are also used in helping provide energy.
7. Explain to students that they need to eat something from each food group at least once a day. This will keep your body strong and healthy.
8. Have students make their own pyramids and list the foods that they ate over the weekend in the correct groups.
9. Have students decide if they are eating healthy or if they need to eat more of a certain group.
10. Have students keep track of the food that they eat for another two days and ask them to try to even out their diets so that they are following the food pyramid and eating healthier.
Evaluation will be done as the students are placing the foods that they ate into the correct food groups. It will also be done when students keep track the second time and are following the pyramid guide for better nutrition.


Firepot and the Army Cadets
Firepot has teamed up with the Army Cadets to offer its members a 15% discount on all purchases of our dehydrated meals via the website.
Firepot meals are made in Dorset using fresh, all-natural ingredients. Now multi-award-winning, they are lightweight, nutritious, filling, and designed to taste just like a home-cooked meal. Not only that, but Firepot has been tried and tested in alextremes: it has gone up Everest, through the Gobi Desert, and into the icefields of the Arctic. You can read some reviews here.
Firepot comes in two sizes: regular portions (from 105g for 465-600kcal) and extra-large portions (from 200g for 695-940kcal). Our kitchen is dairy free, and we have a growing range of vegan and gluten-free options available, with a new and popular breakfast range.
Recommended by the Duke of Edinburgh Award scheme, you'll find some handy Q&As about the benefits of dehydrated meals on this page.
In order to claim your discount simply make a note of the discount code - CADETS22. You will be given an opportunity to enter the code when you check out.


August 22, 2019
Today’s Lunch: Bacon, Egg, Cheese Flatbread, Buffalo Chicken Mac & Cheese, Pepperoni Pizza, Corn dog w/fries, Spicy Chicken Sandwich, Cheeseburger and milk.
Tomorrow’s Lunch: Chipotle Chicken w/ Avocado, Tuna Salad Wrap, Hot Dog, Turkey Club, Spicy Chicken Sandwich, Bacon Chicken Ranch Pizza, and milk.
Tomorrow’s Breakfast: Biscuits & Gravy w/sausage, Mini French Toast, Cereal/Oatmeal, Yogurt, Fresh Fruit, juice or milk.
There will be an all school Assembly in the gym at 8:15 in the gym.
The last day to change class schedules will be Monday, August 26.
Confidentiality Notice for Henry R-I School District: This correspondence and any attachments are for the sole use of the intended recipient(s) and may contain confidential or privileged information. Any unauthorized use, disclosure, or distribution is prohibited and may be unlawful. If you are not the intended recipient or a person responsible for delivering this message to the intended recipient(s), please contact the sender and destroy all copies of the original message.


We often think that certain foods are not good for health. We consider potatoes, egg yolks, oil, banana and chocolate as unhealthy food. But that is not true. There are several benefits that these foods, in general, provide to our body. We are always running the race where people are ill- informed about the nutrients that are required to their body and the nutrients these foods provide.
Here are some unhealthy Food that is healthy:
Banana is said to be filled with fats. People often say if you eat more bananas you will get obese. They consider it as unhealthy food but they do not know that banana is very helpful in improving your mood. It can also clean your acne and make your hair look shiny. Banana is helpful in shutting down acid formation in stomach. Eat bananas and do the work out, you will get all the beneficiary traits of it.
After drinking red wine at the beach in the evening or in the morning your skin becomes beautiful and glowing. Red wine is full of antioxidants and it helps detoxify your body. It makes your skin smooth and even toned. Wine is also good for heart if you consume it in moderate amount. This is not to be listed under unhealthy food.
Potato is the guru of kitchen. Only few vegetables are made without adding potato in them. But people say it is unhealthy food. In fact, the potatoes are full of Vitamin C and Vitamin B.
Not all the chocolates, but dark chocolates are packed with antioxidants. They help prevent us from heart and neurological diseases. Dark chocolates also protect the skin from damaging due to harmful UV rays.
We add oil to all the foods in our daily life. Oils like coconut oil, mustard oil, etc. are very good for health.
Egg yolk is also considered as rich in fats. However, this yellow part of the egg has a lot of nutrients. If you actually want benefits from an egg, you must not throw away egg yolks.


Cottage cheese is a versatile and health-packed meals merchandise. It’s common with diet-conscious people and healthful meals lovers alike. On this article, we’ll delve into the science behind cottage cheese. Its dietary content material, potential well being advantages, in addition to threat components which may concern some individuals might be mentioned.
We’ll uncover cottage cheese’s wealthy historical past and manufacturing strategies. We can even undergo methods during which it may be integrated into your food regimen. Lastly, we’ll reply some incessantly requested questions relating to this subject.
What’s Cottage Cheese?
Cottage cheese has a gentle style and texture. It was as soon as generally known as a “food regimen meals”. These days, it’s considered a wholesome ingredient and enhance your drive with capsules cenforce 150 and fildena 120. As a protein-rich meals, it’s favoured by athletes, bodybuilders, and well being gurus alike.
1. Origins and historical past
The roots of cottage cheese hint method again. It’s believed to have originated in outdated Mesopotamia or Europe. As its title hints, it was made historically in easy houses utilizing leftover milk from making butter and cream. At this time, it’s a beloved dairy meals merchandise in lots of European households, East and West alike. It’s additionally a staple in North American houses.
2. How it’s made?
To make cottage cheese, milk is curdled utilizing acid or an acid-producing tradition. The curds that kind are then drained, washed, and generally blended with a little bit of cream to finish up with the ultimate product.
3. Differing kinds and variations
Cottage cheese is available in many varieties and variations. You get full-fat, low-fat, and non-fat variations, plus lactose-free choices. It’s also possible to get it with curds in small to giant sizes. Including herbs and spices, fruit and even jalapeno peppers gives a tasty twist.
Prepared for a sneak peek into the caloric content material, fats content material, curd dimension, and extra choices for various kinds of cottage cheese? Have a look at the desk beneath.
Dietary Profile of Cottage Cheese
Cottage cheese is loaded with protein. This positions it as an important supply of protein for vegetarians and meat lovers alike. Its excessive protein content material is as a result of presence of casein, a slow-digesting, top-tier protein that lends a sense of fullness and spurs muscle progress and use to greatest ed capsules super tadapox and tadalista 40.
Casein is the primary protein in cottage cheese. It makes up round 80% of its protein content material. As a slow-digesting protein, it releases amino acids into your bloodstream slowly. This might result in added satiety, muscle improvement, and scale back muscle breakdown.
Cottage cheese has a modest carbohydrate content material, primarily from lactose. Lactose is a pure sugar present in milk and dairy merchandise that may be laborious for some individuals to digest if they’ve lactose intolerance.
Cottage cheese is packed full with micronutrients, together with a bunch of nutritional vitamins and minerals.
- Nutritional vitamins
It’s an important supply of a number of B nutritional vitamins, one in every of which is vitamin B12. This vitamin performs a important position in nerve operate and crimson blood cell formation. Additionally, it carries vitamin A, which works to assist imaginative and prescient, immune operate, and cell progress.
Cottage cheese is a standout supply of assorted minerals like calcium, phosphorous, magnesium, and selenium. These minerals play roles in bone well being, vitality metabolism, coronary heart operate, and antioxidant protection.
Potential Well being Advantages of Cottage Cheese In line with Science
Because of its many potential well being advantages for longtime to you drive along with your companion cenforce soft and filagra fxt, cottage cheese is an excellent interesting meals for these attempting to find a nutritious addition to their food regimen.
1. Weight reduction and administration
This meals merchandise is famous for the excessive protein and low calorie it gives. Its position as a preferred weight-loss meals is self-evident. Meals excessive in protein like cottage cheese could go away you feeling full for longer. This will assist minimize down your total calorie consumption and assist weight administration.
- Excessive in protein, low in energy
Such a stability makes cottage cheese a super protein supply for these aiming to scale back their calorie consumption however maintain vital vitamin ranges intact.
- Improved satiety
The casein protein in cottage cheese breaks down at a sluggish tempo. This results in a sluggish launch of amino acids into the bloodstream. This staggered launch might hike up emotions of fullness. It might assist maintain you feeling happy for longer stretches of time and should scale back your whole calorie consumption.
2. Muscle progress and restore
The high-grade protein in cottage cheese, significantly casein, performs a important position in muscle progress and restore. Put it into your food regimen together with resistance coaching and it might provide assist in constructing and sustaining lean physique mass.
- Wealthy in important amino acids
Cottage cheese carries 9 important amino acids which can be essential for optimum well being. For that motive, many athletes and bodybuilders have it of their meal plans. Such amino acids play a key position in muscle restore and progress after train. Due to this fact, cottage cheese could assist in muscle progress.
- Gradual-digesting casein protein
Since casein protein breaks down at a sluggish tempo, it helps maintain a gradual stream of amino acids to your muscle tissues over an prolonged interval. Taking in cottage cheese, particularly earlier than hitting the mattress, could spur muscle synthesis and restoration with out messing up fats metabolism.
Incorporating Cottage Cheese into Your Food plan
Given its east preparation choices and nutrient profile, lots of people discover it simple so as to add cottage cheese into their meals or snacks routine.
Versatility and meal choices
It’s delicate flavour and clean texture make cottage cheese a flexible add-on to each candy and savoury dishes.
- Breakfast concepts
Cottage cheese will be unfold on toast or bagels. It may be used as a topping on oatmeal or granola. You may even mix it right into a smoothie for a protein-rich breakfast alternative.
- Lunch and dinner concepts
You may combine cottage cheese into salads, pasta dishes, or casseroles to extend protein content material and add a creamy word. For instance, strive it as a ricotta substitute in lasagna for a more healthy spin.
- Snacks and desserts
You may relish cottage cheese as a standalone snack. Pair it with recent fruit or uncooked veggies for dipping, use it as a base for salad dressing, or combine it into pancake or muffin batter for added protein and moisture.
Suggestions for purchasing and storing cottage cheese
While you store for cottage cheese, it’s important to think about issues like how recent it’s and the popular fats content material of the product.
- Freshness and expiration
At all times keep watch over expiration dates when shopping for cottage cheese. Choose the freshest possibility obtainable. When you open the container, maintain cottage cheese in an hermetic container within the fridge. Try to end it off inside per week or two.
- Selecting between full-fat and low-fat varieties
Your dietary wants and likes can information you as as to whether you need to go for a full-fat or low-fat model of cottage cheese. Full-fat sorts give a richer style and really feel, whereas low-fat choices present fewer energy and fats per serving.
Potential Dangers and Issues
Whereas cottage cheese carries varied potential well being advantages, there is likely to be some dangers and issues for individuals with sure intolerances or well being points.
1. Lactose intolerance
Cottage cheese is a dairy meals merchandise. It accommodates lactose, a pure sugar present in milk that may be powerful for some individuals to digest. In case you’re lactose illiberal, chopping down or avoiding the consumption of cottage cheese is likely to be greatest. Another choice is to go for a lactose-free variety to maintain digestive discomfort at bay.
- Signs and prevalence
Lactose intolerance can result in signs equivalent to bloating, fuel, diarrhea, and abdomen ache when you devour meals containing lactose. How frequent lactose intolerance varies the world over. Some teams are extra affected than others.
- Appropriate options
In case you can’t tolerate cottage cheese due to lactose intolerance, take into consideration searching for lactose-free choices or different sources of protein and vitamins like almond milk-based yogurt, soy merchandise, or nut and seed butter.
2. Dairy allergy
Being allergic to dairy, together with proteins present in cottage cheese, is one other concern for some individuals. Dairy allergy symptoms can result in a spread of signs from delicate ones like hives or itchiness, to extreme ones together with problem in respiration or anaphylaxis.
- Trigger and signs
Dairy allergy symptoms stem from an irregular immune response to proteins present in milk, equivalent to casein and whey. Whereas it’s often linked with infants and younger youngsters, dairy allergy symptoms can come up later in life too.
- Non-dairy choices
For many who have dairy allergy symptoms, it’s important to search for non-dairy options. These can present key vitamins and proteins like plant-based yogurts, soy merchandise, and nut and seed butter.


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Studies show that topping up your day-to-day diet with seasonal superfoods can contribute to a beautiful, youthful complexion. Ready to dig in?
We are what we eat. So just like great nutrition can improve our energy level, mood, and body, it may also improve the look of our skin. Find out more!
Want to make your diet as packed with nutrients as possible? We take a look at the nutrient dense foods in the world so you can find ways to add them into your diet!
Vitamin D helps regulate calcium in the body, for healthy teeth, muscles, and bones, along with helping reduce inflammation and supporting our body’s immune system – we couldn’t be without it! But did you know almost 40% of Americans could be deficient in vitamin D? Learn how to include it in your diet!


2292 Hempstead Tpke East Meadow NY 11554
Hunan Dynasty, 2292 Hempstead Tpke East Meadow NY 11554, East Meadow
Good food good service. Decent portions
Try the crystal shrimp dumpling appetizer. Cuisine fresh and prepared professionally.
Super friendly people working here and it's really clean. The food was really great as well! This was my first time coming here but I'll definitely come back.
Friendly and fast service! One of the better Chinese food I’ve had. They give you a lot of food with appetizer wonton chips. The general tso was flavorful and had a good mix of chicken and vegetables.
Food is overpriced, it’s undercooked.I ordered the chicken and broccoli. The broccoli is hard, barely cooked.. The sauce was water, brown water. The guy in the phone told me to bring it back, I said to him I got a delivery. He wouldn’t refund me. I’m not one to write a bad review but when I do it’s because the food is really bad, and the service is really bad. Lost my business, and everyone who I dined with agreed. We will not order ever again.
Best place on Long Island. Shame it took me so long to find but it’s been the best 3+ years of delicious dine in and take out food since. Family owned and run and it shows. Great place, everyone I have recommended HD to goes back for more.
Had really bad experience with their delivery guy who had a very rude attitude and demanded for almost 50% tips. When my friend called to complain, the owner or whoever picked up the phone was rude and hung up the phone...
Tried this place before with a friend and I am hooked ever since. I enjoyed the great mood and yummy food and drinks. Keep up the good work.
Best Chinese food I’ve ever eaten. General Tsos chicken was tender and juicy. Ice cream at the end of the meal was such a treat! Will definitely return next time I’m on Long Island.
I tried this place once with my friend and I am addicted since then. I love the good mood and tasty food and drinks. Great work.
Love going to Hunan's Dynasty. Food is great and the owner Kevin is so nice. There is a lot to order from on the menu and the prices are affordable.
James and David are awsome. The food is incredible. Who ever reads reviews You have to give this place a try. You wont be disappointed
Good food. Great service!
Always hot and fresh. Honestly it is a completely different quality than your typical Chinese take out place. Very nice dining area. The complimentary tea is great. The sushi is also a good choice. Something for everyone here.
this restaurant is bad, the service is terrible, waitresses are rude, food is not clean
BEST CHINEESE FOOD EVER AND I've eaten In tons of places from California to New York
Our favorite Chinese restaurant since 1994.
I had the Triple Delight and my wife had the Swet and Sour Shrimp. Both were delicious, fresh and well presented, as well as being a good portion worth. The restaurant is clean and well maintained. Service was attentive and friendly. We will definitely visit again. Parking lot is hectic so watch yourself parking and exiting.
Nice staff. Food is good and good size portions so you can share. Great atmosphere to spend time with family or friends. And reasonable prices too.
Best Chinese food I've had I'm a long time. Would recommend to everyone(and I have). I love it
Great food! Awesome service! Kid friendly! We were very pleased.
Quick lunch Service, Excellent food. Great prices.
The food is very good, but the only problem one server came to take my plate while I was still eating.He did not even apologize to me for this....
Hunan Dynasty was originally in Levittown for many years. Good food, good prices.
Great food here! The staff is so kind and helpful. I would definitely recommend here!


Photo by Ivory Rightnar
Students started receiving free school lunches Sept. 17 this will end June 21, 2021; the USDA (United States Department of Agriculture) distributed money to each school district within the state for free breakfasts and lunches, there was also left over COVID funds that gave the school money for the first semester of school lunches. Students believe the lunches have become significantly smaller than usual because of free school lunches.
Some male athletes are still hungry after eating one lunch, so they have begun to ask other classmates who bring their own lunch to get another school lunch for them.
“I have been asking other students for another lunch because I am starving off how little food we get,” senior Tyler McConathy said.
School lunches come from the Central Kitchen staff, who follow federal guidelines for the amount of food given out to students.
“The portions are the same size this year as last year,” Central Kitchen manager Tracey Montemayor said in an email interview.
The federal guidelines tell the staff at Central Kitchen how many calories, ounces of grains and meat, how many cups of fruits, vegetables, and milk, and more that a student should get in a lunch.
Even though the kitchen staff is following federal guidelines, students still feel they should be given more food. The amount of food served can have a big impact on student athletes who can have one or two gym classes a day.
“Student athletes need up to a couple thousand calories a day, you need to make sure you are restoring your body with proper nutrients,” health teacher Dawson Elliott said. “Also with practice being at the end of the day, an athlete needs to have the energy to make it through a two hour practice.”
In the past years, lunch service has included multiple choices of hot and cold lunches; students would choose between two different main courses or eat a salad. They enjoyed this because they were more likely to eat most of their food when getting to choose what they eat. Students left lunch feeling full and like they had, had a good meal.
“I think that we do not get enough food in our school lunches because last year we got a lot more,” junior Hunter Henderson said. “My stomach is usually empty when I get done eating lunch.”
Both males and females feel the amount of food given is inadequate.
“We are some of the smallest girls in the school and this is still not enough for us,” senior Taylor Braungart said.
With COVID-19, the Central Kitchen is not able to provide multiple options this year. Packaging takes time and that is something the kitchen staff does not have.
“With the increase in lunches we had to decrease our hot and cold options to two in order to keep up with the demand,” Montemayor said. “As you can imagine, the packaging takes a great deal of time, and we still want to provide all students with a healthy meal.”
The Central Kitchen staff allows students to grab as many sides as they want in order to fill their hunger.
“Students can take as much as the side options they would like in addition to their lunch, these include fruit, vegetables, and a side salad. High school students may now purchase Ala Carte as well,” Montemayor said.


Green Hills Cafe is located off Glen Canyon Road. Make a left at The Camp and follow our signs to 1700 Green Hills Road on your right. We are located at the end of Green Hills Road at the back of the CCAH Buliding. We have a dog-friendly patio and casual dining atmosphere. We serve breakfast and lunch to the public Monday through Friday.
We would love to cater your local event and we'll deliver lunch with a $100 minimum. Call with questions/orders 831-345-0259 email@example.com
Our Cafe is dedicated to providing imaginative, seasonal specials that change weekly as well as offering convenient Grab & Go sandwiches and snacks. Our Grill offers delicious, affordable standard hot items such as Breakfast Sandwiches, Burritos, Bacon & Eggs (made to order), substantial Burgers, Chicken Sandwiches, Fries (garlic, sweet potato), Housemade Veggie Burgers, Fish. We have daily pastries, steel cut oats, House Granola, Chef inspired soups, House Bone Broth and the Best Produce Bar in Scott's Valley! We serve Verve coffee and espresso drinks. Try the Cafe Latte or Callebaut Chocolate Mocha with whipped cream and fresh nutmeg!
Check in to see upcomming menu changes...
We look forward to serving you!


If you're craving authentic ramen, then the Ramen Spot is the place to be! Our ramen restaurant in Alpharetta, GA, features a ramen bar and delicious noodles. Be sure to check out our variety of Japanese cocktails, sake, and specialty drinks too! With a family history in our cuisine, you can be sure our recipes are authentic and made with the highest quality ingredients. Whether you prefer to dine in or take our yummy ramen to go, our exceptional dishes are sure to satisfy your cravings! Stop by our ramen restaurant today and enjoy our extensive menu of authentic options.


WHAT IS FUN?
Fungi is a natural flavor enhancer of Nordic character. We brew fungi by hand with tasty spices picked in Norway. In the pot you will find well-known ingredients such as mushroom, red wine, caramel, syrup, black pepper, juniper berries, pine needles, forest soup and lots of love.
People often refer to the product as a "soup sauce" or a "mushroom extract". This is because the dark drops can be reminiscent of a soy sauce, with lots of umami flavor and salty tones. However, the sauce is completely soy and gluten-free. Each bottle of fungi contains nearly 1,500 noble drops packed with flavor. This also makes it very "slow" - and - if you store the bottle at room temperature outside sunlight then it lasts as long as four years at a time.
The product has been on the market for over 20 years and today you find fungi on almost 300 grocery shelves in Norway - as well - in a number of specialty stores.
HOW DO I USE FUN?
The secret to good food is to be able to balance the five flavors that our taste buds record; salt, sweet, sour, bitter and umami.Salt and sweet flavors we are well acquainted with in Norway, but we may underestimate how easy it is to get good food to taste completely phenomenal by adding a little extra acidity and umami.
Acidity is traditionally found in Norwegian vinegar and citrus fruits, but umami is often a little more difficult to describe. Umami means "the tasty taste" - loan word from Japanese - and is found naturally in well-preserved cheese, fried bacon, miso, truffles and mushrooms.
This way you can also use fungi in soups, sauces, marinades, dressing, on meat, fish, green and even your favorite dessert - if you don't use too much.This is used as a finish - so when you are ready to taste The food and it approaches serving, so a few drops of fungi are all that is needed to highlight and lift the flavor of your ingredients.
THE STORY OF FUNGI
After more than twenty years of production, Fungi has managed to become a concept among Norwegian food enthusiasts. Therefore, we are also particularly proud to be able to continue the tradition that started with Fungi-mother, Inger-Lise Østmoe.
In the early 90s, Inger-Lise started with the project "Totally Wild". "I like practical work, I like to talk to people, and have very good knowledge about mushrooms," she says. "Completely wild" was based on the fact that Østmoe started receiving mushrooms, and ran extensive lecture on food from nature as well. “I started full with mushroom reception in 1993. People picked mushrooms and got a kilo price at reception and I sold on to wholesalers. We had fresh, frozen and dried mushrooms, ”she says.
As a mushroom inspector and mushroom expert, she had a lot to do, and she is delighted with the great interest in the population for food from the forest, and mushrooms in particular. “There were some quite a few places in the country that had fungal control ears when I started up. Today there are now around 700 controllers, ”she says.
In 1993, there was some mention of Inger-Lise Østmoe and her fungal and food knowledge in several weekly magazines. She started this year "Norwegian forest soup and berries", which eventually became the company "Norsopp". Before "fungi" came to the world, she came to the project "Norway a fungal land" in 1994. Inger-Lise remembers well, and recalls that 1994 was a good mushroom, while 1995 was poor, and the same in 1996.
The idea of producing for sale was born after a meeting with a former purchasing manager in Lorentzen, who said, "This must be your bet". He believed that in the future, the markets would demand more and more liquid products that could quickly add extra flavor to the food. Small bottles named "Forest Sauce" were cooked in alley and sold to the chefs who also bought forest soup from Norsopp. It turned out that the sauce gave a lot of flavor and the chefs only "had to just have it"
"In 1997," fungi "came to the world. I had expressed with 20-30 different flavors, and landed on today's issue, which I have adhered to, ”she says.
"After a period when fungi were away from the store shelves, Inger-Lise was contacted by some ingrained fungi fans who missed the product and who thought it deserved a comeback", says fungi brand manager, Ole Erichen.
“This is how we ended up with the opportunity to continue Norsopp AS and the product we like so well. For us it is important to maintain the tradition of faith and to continue the original product in its original form. At the same time, we are working on developing various fungi "siblings" that we are looking forward to introducing to fans and food lovers in the future "shoots Ole in."
In 2017, one also started organizing food courses, led by the "fungi chef" Johan Erkkila. Johan has 20 years of experience as a cook and food lover and wants to be able to share his passion for food and inspire tasty dishes in everyday life. In his course "The Secret to Good Food", Johan gives an introductory explanation on how to easily flavor food to perfection, only with familiar and dear ingredients from the kitchen at home.
“In addition to our physical courses in person, we also launch digital food courses online in 2018,” says Ole. This is after many wishes and feedback from fans who meet us at trade shows and when we present the product in store.
"The modern consumer demands that new knowledge is part of the experience when buying a product, it is a reality that we take seriously", says Ole.


The Cultivated Blend of Passion and Tradition
A new vision in international dining that takes guests on a modern journey through the Mediterranean
A journey that started with great passion and life-long tradition. ZA Amsterdam adds a modern-day twist in its new restaurant and destination cocktail bar. Pure ingredients, authentic recipes, and an extensive collection of cocktails and wines are part of the newest addition to the upcoming and trendy Houthavens district. ZA serves the honest flavours of the Mediterranean cuisine through the top-secret recipe created by the craftsmanship of the best pizzaiolos from Rome – where it all began.
For ZA, a myriad of materials was sourced by Jacco van Wengerden Atelier & Design Studio to create the restaurant, bar, and private ‘art room’. The Emperador marble table tops, brushed brass details, turquoise-inspired fabrics, warm oak wood panelling, and custom-made state of the art furniture breathes sophistication and elegance. The talented artist Livingstone Rijff is the mastermind behind the elegant visuals of ZA.
Growing up in a Southern Italian family, Francolini – co-founder of ZA Amsterdam – was bound to develop a great passion for food. The perfect dough is the base of the Mediterranean cuisine - he knew because of his cherished childhood memories of fresh baked pizza and his mother’s homemade pasta. In his own restaurant he started blending and perfecting his technique to create his own recipe. The result was a very special dough with traditional flavours and an exceptionally light texture. The unique blend of ingredients became the essence of his recipes. The delicate crispiness is what make this dough a favourable component for every moment of the day. Now, Francolini brings his recipe across the borders of Italy for the very first time while adding an international twist.
The traditional recipe of Stefano Francolini acquires a modern-day twist in the experienced hands of ZA’s Head Chef Vincent Foppen – a young and accomplished chef. His impressive international resume features prestigious names such as Eleven Madison Park in NYC, Lysverket in Norway, luxurious Dutch restaurant De Echoput, and now; ZA Amsterdam. While the food is inspired by Mediterranean tradition; they are true world travellers at heart. Foppen translates the contemporary sense of ZA into dishes that are both authentic and astonishing.
The Cocktail Bar
At ZA, it is all about the journey. Through the elevated signature cocktail and wine menu, guests embark on an enticing trip through the Mediterranean. The wine menu was designed to take you on an effervescent experience along the coast of the Mediterranean – from unique wines of Croatia and Greece to the classic, complex flavours of Spain and Italy. The cocktail menu is inspired by the four main influencers of the Mediterranean cuisine; Italy with its well-known aperitivo culture, Greece with its authentic spirits and unique terroir, Morocco with its beautiful variety of spices and herbs, and Spain with their input in the grape spirit production which highly influences the bartending scene worldwide. With a menu consisting of 12 signature cocktails, Vitaly Alekseyev and Sergej Platonov, the masterminds behind the bar concept, plan to take their guests on a mesmerising journey.
Today, ZA Amsterdam opened the doors of its impressive brass corner building for an international-Mediterranean journey full of passion, tradition and authentic flavours.