Halloween Food Ideas For Kids Party Yesterday was thanksgiving here in canada since thanksgiving is. 21 spooktacular halloween party ideas for kids halloween parties. Halloween party food ideas for kids halloween parties, food ideas. Healthy halloween food ideas halloween foods, food ideas and. 64 healthy halloween snack ideas for kids (non-candy) halloween. Pin by andrea washington on halloween pinterest. Halloween recipes pinterest halloween parties, healthy. Halloween food for kids spider taco ring recipe halloween foods. Halloween witch hats cute food pinterest orange frosting. Finger breadsticks halloween pinterest. 152 best halloween kids party images on pinterest halloween foods. 20+ easy to make halloween party food ideas diy halloween. Chocolate covered pretzels monsters easy halloween treats pretzels. Halloween party food ideas #halloween #halloweenpartyfood idée. Healthy halloween food ideas healthy halloween, halloween foods. 64 healthy halloween snack ideas for kids (non-candy) halloween. Pin by yahell reynaga peimbert on school/kids/ teaching/ pinterest. Halloween, food ideas for kids hallo-weenie ideas pinterest. 31 fun (and delicious!) halloween snacks for kids owl, halloween. 25+ spooky halloween dinner ideas pasta, halloween foods and holidays.
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- Convenient and easy to use: No more chopping fruits and vegetables one slow slice at a time! With Slicie, you can slice, dice and chop the food items with precision in a single press!
- Multifunction design; 4 interchangeable blades: With different blades, easily julienne, chop and slice fruits and vegetables into thick slices, thin slices, cubes, sticks, and even wedges in just seconds. Now make a variety of dishes while saving the prep time.
Time-saving Tool: Slicie works ten times faster than the traditional cutting tools to cut and dice. With this Dicer, you can cut directly into the pan, bowl or pot. Whether you are cooking a full course dinner for the entire family or just simple snacks for yourself, this multipurpose food dicer would make the perfect kitchen companion.
- Premium Quality material: Slicie is made of high-quality material and built to last. The razor sharp blades with fine edges are made of stainless steel whereas the plastic parts are made of durable plastic. Slicie is odorless, eco-friendly, food safe and built to last.
- Safe to use: Slicie is intelligently designed, keeping your safety as the priority. The handheld design and food guard protects your fingers from accidental cuts and sharp edges, whereas the one press slicing makes sure that your eyes don't have to deal with onion odors ever again.
- Easy to clean and store: The compact design makes it super easy to store in your kitchen drawers or cabinet without taking up much space. Slicie is dishwasher safe and easy to dismantle and clean.


We don’t compromise when it comes to food and service. Our staffs are cheerful and friendly. We are a beloved place to enjoy Breakfast, Lunch and Dinner. We have an open terrace where you can enjoy your meal with a view of a modest stupa surrounded by prayer flags.
We have some unique events. You can enjoy food and drink with our events.
Every Wednesday evening we have live music from local Nepali band playing English, Nepali and Hindi songs.
We accept the group function like breakfast and dinner time together with group of friends and colleagues.
Come Join Us
enjoy our FOOD & DRINKS with the relaxed ambience
Thamel Marg, Kathmandu 44600


Pancake day is upon us! People all over the country have stocked up on flour, fruit and nuts ready to cook up a treat in the kitchen tonight. But what about if you’re trying to stay fit and healthy, yet still want to enjoy a little treat later. Read on below for some tips on how to make healthy pancakes.
Add fruits and nuts
Blueberries, raspberries and toasted nuts are just three of the go-to fruit and nut options used when making pancakes. The berries are full of fibre and cancer-preventing anthocyanins while the nuts add healthy fats.
Change your cooking oil
Speaking of fats – avoid using butter. There are plenty of options from cooking spray, which is usually very low in calories, to the vogue options of avocado and coconut oil. These healthy fats not only make the pancakes super tasty but also provide a huge benefit to the body.
Watch your sugar
We might be stating the obvious here but it’s easy to fall into the old trappings of processed sugars. Always choose natural alternatives: syrups sweeten while fresh fruits add natural flavour and is much healthier than sugar.
Full of fibre
Whole-wheat flour is king when it comes to fibre. A cup of whole-wheat has more than five-times the amount of fibre than white flour. But it may come as an acquired taste at first so feel free to start using half of each, gradually moving to whole-wheat only.
Whole-wheat flour but not whole milk
Go for skim milk or nearly fat-free buttermilk. Using whole milk will only add unneeded calories. Almond milk, light coconut milk and rice milk are also good alternatives. If you do miss the taste of whole then melt just a tiny bit of butter on top.
Or canola oil instead
We all know butter, as tasty as it is, is high in saturated fat (the bad kind). Use canola oil and, if you’re following the above steps – using buttermilk and whole-wheat flour – these super healthy ingredients will compensate the taste.


My daughter was a collegiate cyclist and I wasn’t comfortable knowing they were stopping at fast-food before their races, so I was determined to bake something that was packed with energy, nutrition and wholesome ingredients. Everybody loves cookies and in a world bursting with over-processed snack bars, I wanted to be different by creating nutritious, delicious, grab n go COOKIES made specifically for over-scheduled families and active lifestyles.
What three traits define you?
Creative, innovator, sincere.
What do you see as the coolest or most important trend in your industry?
Better For You snacking, and it’s about time! I once had a grocery buyer tell me that “cookies shouldn’t be healthy." Today, I love watching people read our ingredient and nutrition label, taste a Kakookie, and smile with surprise and pleasure.
As a business owner, what keeps you up at night?
Doing the right thing and staying true to the Kakookies brand. I always worry about keeping our customers satisfied by producing quality cookies and good customer service.
How do you define success?
Happy customers. I love hearing their stories and reading our customer reviews.
If you didn’t have to sleep, what would you do with the extra time?
I’d be gardening or planning my garden, creating more recipes, and traveling to more National Parks.
What are you reading or listening to now?
I read the daily newspaper and lots of food industry magazines
What’s the best way to start your day?
With a Kakookie and a cup of coffee - of course!
Fill in the blank:
When I face a challenge, I... try to find creative solutions.
If I could go back in time, I would tell myself... what are you thinking?
The one thing I couldn’t live without is.... onions and garlic.
By this time next year, I will be... a better person from all the people I’ve met, the lessons I’ve learned, and the challenges I’ve overcome
The best thing that happened to me last week was...preparing meals for and with my 2 ½ year old grandson.
To get my creative juices flowing, I... have a glass of wine with my husband.
Kakookies are deliciously flavorful grab-n-go cookies made with wholesome superfood ingredients. Packaged for convenience, Kakookies are a popular hand held breakfast and On-the-Go energy snack with athletes, travelers, busy families and anyone interested in eating better and living better.


10 Interesting Facts About Rice You Should Know
Most Nigerians love rice and would eat it at least ones everyday. Whether as Jollof, fried, white or with beans, Nigerians would not miss an opportunity to show their love for rice. However a lot of people who eat rice, know very little about it. Like When and where did farmers first start growing rice, types of rice and so on. Therefore, for the love of rice we brings you 10 rice facts you should know…
1. According to International Rice Research Institute (IRRI) half of world’s population, three and half billion people depend on rice. China is the leading rice producer in the world.
2. There are more than 40,000 different varieties of rice. Of the 40,000 varieties, more than 100 are grown worldwide, but only around 10 percent are marketed and sold.
3. The difference between brown and white rice lies in the way they are milled. When the first outer layer, husk of rice is removed, you get brown rice. When you further mill it and remove bran and germ layer, then polish or bleach it, you get white rice.
4. Nutritionally brown rice is richer of the two. White rice does contain most of the essential vitamins and minerals, including B-group vitamins (thiamin, niacin) zinc and phosphorus found in brown rice, though in lesser quantity. However, they differ significantly in terms of their fiber content. A cup of brown rice content 3.5 grams, while an equal amount of white rice doesn’t even content 1 gram. Fiber is not only filling, but is recommended in the prevention of major diseases such as certain gastrointestinal diseases and heart diseases.
A cup of brown rice (232) has slightly more calories than white rice (223). And surprisingly white rice has less fat than brown rice, (0.2 grams per cup vs. 1.2 grams per cup).
5. Uncooked white rice has long shelf life, about eight to 10 years. However, uncooked brown has shelf life of only three to six months, primarily due to bran and germ being intact. It’s also a good idea to store the rice in a cool dry place, or better yet in your refrigerator or even freezer.
6. Rice is a symbol of life and fertility, which is why rice was traditionally thrown at weddings.
7. It takes between 3 and 6 months for a rice plant to reach maturity, depending on the variety and where it is grown.
8. Three of the world’s four most populous nations use rice as their staple food – China, India and Indonesia. Together, these countries have 2,500 million people.
9. Rice and its by-products are used for making straw and rope, paper, wine, crackers, beer, cosmetics, packing material, and even toothpaste.
10. Practically everywhere, except Antarctica! Rice is grown on flooded land and on dry land, in tropical rain forests of Africa and in arid deserts of the Middle East, on coastal plains and on the Himalayan mountains.
Which of the above listed did you know before??


Have you ever seen a bit of mold on your cheese or bread and just chopped off the green part, and ate the rest of it. Is that the best course of action? When you see green or gray fuzz on a piece of food, you should know that is just the “plant” of the mold, and there is actually mold roots going deep throughout the food, and in some more severe cases the mold could be spread throughout the whole item.
It’s especially important to recognize moldy foods because there is a cancer causing toxin – Aflatoxin – which is typically found on moldy corn or peanuts. However, they are also found in any environment where large amounts of food are stored for long periods of time. This toxin is something that often causes both human and pet food to be recalled, so it’s important to be well apprised of recalls for you and your pets.
What’s interesting to know is that not all mold is dangerous. Some molds are even used to make products that are helpful to humans. For example, the mold Penicillium is not only used to make the important antibiotic penicillin, but it can also be used to make delicious Roquefort and Gorgonzola cheeses. The delicious rind on Brie and Camembert cheeses are also created by molds that help to make things even more yummy.
To prevent harmful mold from taking over your food, check your food before you buy it at the grocery store. Clean your fridge regularly and remove moldy items. If you make preserved food at home, heat process them at at least 212 degrees Fahrenheit before storing them. Don’t leave open containers of food in your refrigerator, instead, put leftover food in a tupperware container or a bowl with plastic wrap over it.
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If you've been here and had one of our burgers, then you know what all of our patrons know -- we make a mean burger! If you haven't been here before for one of our tasty burgers, what are you waiting for!?
Just shy of sharing our chef's secrets to our amazing hamburgers that are made to order, we thought we'd share an industry standard for making THE CLASSIC AMERICAN BURGER! The better the ingredients, the tastier the burger. And once you get the cooking of the burger down to a science, you'll love this recipe even more.
So here's to a happy summer 2016 and here's to seeing you in one of our chairs, at one of our tables, or at the bar -- ordering some of Albany's finest pub food!
1/2 lb. ground chuck
2 (1 ounce) slices American cheese
2 leaves lettuce
Dill pickle slices
2 Slice tomato
1 thin slice red onion
Fresh, toasted bun


SINGAPORE: Many Singaporeans cherish memories of traditional ice cream carts, indulging in a delightful, budget-friendly snack, typically a simple ice cream block nestled between wafers or bread, from these mobile stalls.
Regrettably, it seems that affordability has become a thing of the past, at least in some locales.
Recently, a lady ventured to patronize an ice cream vendor in the eastern region, only to be taken aback by the price of her selections.
Turning to the COMPLAINT SINGAPORE Facebook group to recount her experience, she revealed that she was billed S$8 (US$6) for an ice cream sandwich and an ice cream cone.
The surprising cost left netizens equally astounded, with many expressing doubts about the value.
Woman faces S$8 bill from Tampines MRT Station’s ice cream vendor
The original poster (OP) disclosed that her visit took her to an ice cream cart stationed near Tampines MRT station on a Sunday (3 Sep).
She ordered two items, an ice cream cone and an ice cream sandwich, for herself and her companion.
To her dismay, the vendor demanded S$8 (US$6) for the treats. He defended the price by claiming they were now larger than before.
“Think I was being ripped off, but since he was an uncle, I did not make a big hoo-ha about it,” wrote the OP, noting that she conveyed her displeasure to him but ultimately paid the sum as he held firm.
The OP mentioned that she only discovered the price after receiving her ice cream, as it was not displayed anywhere on the cart.
Netizens share disbelief at the exorbitant price
Given that these ice cream sandwiches typically cost between S$1 (US$0.7) and S$2 (US$1.4) each, many users were just as appalled as the OP.
One user mentioned that it was priced at S$3 (US$2.2) the previous year, prompting another to comment that it was still excessively expensive.
Some suggested that at S$8 (US$6), it would be more worthwhile to purchase the ingredients from a supermarket and make their own treats.
Others compared the prices to those offered by other vendors, highlighting one in the Ang Mo Kio that reportedly sells their treats for just S$1.20 (US$0.8) each.


Dining & Food
Enjoy eating home cooked meals every day that you are at Lodmel Lodge. Morning Brunch is served at 8:00 a.m. each day.
Field lunch and refreshments are provided during the hunt.
After the hunt enjoy an open bar, followed by the evening meal including a great dessert. Snacks are available at anytime!
At the lodge enjoy clay pigeons, pool, chess, cards, checkers, and the lounge.
A short distance from the lodge you can find casinos, night clubs, movies, world famous Cabelas and many other fun activities. We can provide all transportation. Advanced arrangements need to be made for these activities.


We’ve all done it - Bought something from the grocery store that we just couldn’t eat before it went bad or expired. It doesn’t seem like a big deal. But it is. Wasting food isn’t just a hit to our wallet, it’s a hit to our environment and we need to take it more seriously. According to a Penn State study, Americans, on average, waste 31.9% of the food we buy. 21% of what makes up a landfill is the food we waste. And no, food doesn’t decompose the way you think it will in a landfill. They estimate we’re wasting about $1,866 per household, per year. That’s a major amount of money and waste.
When food is grown, it’s using valuable resources like land, water, and minerals in our soil. Harvesting using automated farming tools then emits greenhouse gases. And this is all before the food is transported, processed, and packaged. In fact, 21% of our freshwater (which only makes up 3% of all water on our planet) is used to produce food that will then be discarded. An interesting line from a 2020 BBC article may put food waste's carbon footprint in perspective for you. The article states, “It has been estimated that if food waste was a country, it would be the third-highest emitter of greenhouse gases after the United States and China, according to the Food and Agriculture Organization (FAO) of the United Nations.” Have you ever thought about your food being a greenhouse gas producer? 68% of emissions come from the production of food. 68 percent! What are the emissions made of? It’s mostly a mix of carbon dioxide, nitrous oxide, and methane. And the problem of food waste starts long before you ever hit the grocery store. An estimated six billion pounds of fruit and vegetables are thrown away every year because they are deemed too ugly or imperfect for the consumer to purchase. This can be because produce isn’t quite the right size, a little misshapen, has a blemish, or for a variety of other reasons – none of which have to do with the flavor or viability of the piece of produce. Companies like Imperfect Foods are out to fix this problem in our food system by providing produce along with other food items to consumers at discounted costs. They have helped save 139 million pounds of imperfect food from being dumped, meaning the resources used to produce them were not squandered. Other companies like Misfits Market and Hungry Harvest are also taking on food waste!
But what can we do in our own homes?
1. Buy only what you can eat before it goes bad or expires. 2. Learn to can items you can’t eat right away. (Learn more: SeriousEats.com) 3. Learn how to store different foods properly to lengthen their shelf life. (Learn more: nytimes.com) 4. Learn how to freeze foods for use later. (Learn more: bbcgoodfood.com) 5. Utilize scraps in soups and stews. (Learn more: SeriousEats.com) 6. When you can’t avoid disposing of food, compost it! This will help produce rich nutrients for your soil and garden. If you don’t have a garden, share the compost with someone who does, they will really appreciate it. (Article: How to Start Composting) 7. Buy produce that’s less than perfect that others may pass over, or sign up with companies like Imperfect Foods, Misfits or Hungry Harvest.
https://news.psu.edu/story/602482/2020/01/23/research/study-suggests-us-households-waste-nearly-third-food-they-acquire https://www.feedingamerica.org/our-work/our-approach/reduce-food-waste https://www.bbc.com/future/article/20200224-how-cutting-your-food-waste-can-help-the-climate http://css.umich.edu/factsheets/carbon-footprint-factsheet#:~:text=The%20production%20of%20food%20accounts,its%20transportation%20accounts%20for%205%25.&text=Food%20production%20emissions%20consist%20mainly,result%20primarily%20from%20agricultural%20practices. https://www.huffpost.com/entry/food-waste-ugly-fruits-and-vegs-dont-judge_n_7309432 https://www.imperfectfoods.com/about-us #Foodwaste #Environment #Eco #EcoWarrior #ecofriendly #food #waste #noplanetb #leadonclimate #compost #landfill


Although the combination may seem a bit odd, I can promise you that this cake will not disappoint. I remember baking my first Chocolate Zucchini Cake when I was in France as a teenager. It has since been one of my favorites.
The zucchini is undetectable as far as flavor goes- but lends its properties to create one of the moistest cakes you will ever try. If you have a veggiaphobe in your house, don’t even tell them the Zucchini is in there. They won’t even notice.
This recipe is originally from the Bon Appetit Cookbook however I have made some adjustments.
1 1/4 Cup Sifted All Purpose Flour
1 Cup Sifted Cake Flour
2/3 Cup Unsweetened Sifted Cocoa Powder
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Salt
1 3/4 Cup Sugar
1 Stick Salted Butter
1/2 Cup Vegetable Oil
2 Large Eggs
2 Teaspoons Vanilla Extract
3/4 Cup Buttermilk
2 Cups Grated Unpeeled Zucchini
1 Cup Milk Chocolate Chips
1/2 Cup Chopped Walnuts
Preheat oven to 325
Butter and flour a 9x13x2 inch baking pan.
Sift the flour, cocoa, baking soda, baking powder and salt in medium bowl.
Beat the sugar, butter and oil until well blended. Add the eggs one at a time. Beat in the vanilla.
Mix in the flour mixture alternating with the buttermilk.
Mix in grated zucchini.
Pour batter into prepared pan and sprinkle chocolate chips and walnuts.
Bake until tester comes out clean. About 55 min.
*** As added flavor and decadence you can mix in 1 cup of Nutella to the batter. When cake is done and mostly cool, drizzle Nutella over the top of the cake. The easiest way to do that is to put the Nutella into a sandwich or Ziploc bag and cut a small piece out of the corner and use like a pastry bag. It gives you more control and looks nicer. ***


Several gadgets falls underneath the category of Kitchen appliances. Mixer and Juicer, hand blenders and food processors are particularly commonly used devices. These enables you to prepare fruit juices and prepare culinary for individuals to savour. Thus anyone feels great to organize an item simply by by themselves aided by the help among these appliances. Then using the introduction of Microwave range, things have actually further been eased up. Now, individuals can bake their very own meals on these ovens rapidly. In reality, they are able to set the time period limit in the oven and the food gets ready during this recommended time. So, it's possible to make use of the unit for the sake of getting their meals ready in time. Thus workplace goers can set the time and place the dish to be baked in the range. The next morning they get the meals prepared for them. Therefore, they are able to have the food without dealing with any hassle.
There are other array of Kitchen devices. They include rice cookers, toasters, electric chimneys, coffee manufacturers and others. So, planning rice, coffee or other such cooking dishes and drinks have grown to be quite simple and easy. People can certainly discover utilising the appliances since they are really user-friendly. Other appliances which can be gaining popularity are dishwashers, water purifiers and Kitchen sinks. Therefore, anyone seems great to make use of these add-ons for the sake of improving fast preparations. Refrigerator additionally falls within the group of Kitchen devices which is mostly useful for saving dishes that are prepared it.
The above mentioned devices are really easy to handle and simply anyone can make use of it in making any kind of dishes. People can rely on them for easing their time to day life. Information about all form of products readily available for use in Kitchen can be located online. Individuals will get every information in regards to the various accessories meant for cooking purposes. They are able to go to the various websites to find out about the prices for the gadgets. Therefore, anybody now can easily place an order for gadgets that are used for cooking purposes.
Placing an order that is online also easy. A customer just has to fill out an form that is online. Having done this, he's asked to help make payments by the particular site. The repayments may be made on line. Having completed most of the repayment procedures, this product purchased is delivered during the residence regarding the buyer. It just has a short while to put orders that are online. Therefore, the machine of placing online purchase is applauded all over the world. People feel relieved to use this process since it saves their time from visiting stores individually.
To be aware of best small kitchen appliances to have and cool kitchen gadgets for mom, please go to all of our internet site go to website.
Coffee, Espresso and Cappuccino makers
There's nothing like sitting yourself down for the couple of minutes with a glass of freshly made coffee. For others espresso or cappuccino is the favored option. One thing's for sure, coffee, espresso and cappuccino manufacturers make will be the addition that is perfect any home. If you should be rushing and racing it is refreshing to be able to simply stop for a while and revel in your favourite drink. These machines come in all size and shapes. They vary in price too from under $100 to thousands based on how much of a coffee fan you are and how many coffee fans inhabit your house.
Toasted sandwiches are a favourite in several households whenever people gather. It is the perfect method to 'use up' any left-over's like turkey, ham or other foods particularly during the festive season. These gadgets are also made of a range that is wide of and price ranges. In modern times the popularity of sandwich presses has triggered an extensive selection of comparable models including waffle irons, crust-less toasters, Panini and pie makers. One thing's without a doubt, each of them make tasty treats family members and friends love.


Here is a step-by-step tutorial on how to start a food truck business that offers delicious and refreshing summer treats like ice cream, smoothies, cold beverages, or gourmet popsicles.
1. Research and Plan:
The first step is to research the laws and regulations in your local area regarding food trucks. Obtain all necessary permits and licenses required by your local government. Plan your menu, purchase equipment, and decide on your business model.
2. Acquire Equipment and Supplies:
Purchase the necessary equipment and supplies you will need to start your food truck business. This includes the truck, refrigerator, freezer, blenders, food processor, and utensils, among other things.
3. Buy Inventory:
Purchase high-quality ingredients and supplies to prepare your menu items. You should focus on offering fresh ingredients to prepare delicious and in-demand summer treats like ice cream, smoothies, cold beverages, or gourmet popsicles.
4. Set Up Your Food Truck:
The next step is to outfit your food truck with the necessary equipment, signage, and decorations to attract customers. Make sure your food truck design is attractive and professional.
5. Develop an Online Presence:
Create your online presence through a website and social media accounts. This will help you to reach customers, build your brand, and promote your business.
6. Offer Excellent Service:
Offer top-notch customer service by providing your customers with excellent food and an enjoyable experience. Aim to always maintain a high level of quality and consistency in your food and service.
7. Build Your Reputation:
Create a reputation for your business by offering high-quality, delicious and refreshing summer treats. Encourage repeat business by offering loyalty programs, discounts, and other promotions.
By following these steps, you can launch your food truck business that offers delicious and refreshing summer treats like ice cream, smoothies, cold beverages, or gourmet popsicles. Starting a food truck business may seem challenging, but if you have a good plan, the right equipment, and a focus on excellent customer service, you can achieve success.
- What permits do I need to start a food truck business?
- The permits required for a food truck business vary by location, so you will need to research the laws and regulations in your local area to determine what permits are necessary.
- How much does it cost to start a food truck business?
- The cost of starting a food truck business can vary widely depending on factors such as the equipment and truck you purchase, the cost of permits and licenses, and the amount of inventory you need to buy.
- How often should I update my menu?
- You should update your menu periodically to keep your offerings fresh and exciting for your customers. Consider adding seasonal items to your menu to reflect the time of year, and try experimenting with new menu items to see what resonates with your customers.
- What kind of insurance do I need for my food truck?
- You will want to have liability insurance for your food truck to protect yourself in the event that a customer becomes ill or injured after consuming your food. You may also want to consider getting insurance to cover damage to your truck or equipment. Be sure to research your options and choose policies that are right for your business.
The food truck industry is growing rapidly and has a promising future. It provides entrepreneurs with a flexible and relatively low-cost way to start a business. Consumers love the convenience and unique offerings that food trucks provide, which in turn can lead to a loyal customer base. With the right business plan, tasty menu items, and effective marketing, your food truck business can grow and expand over time, providing you with a potentially profitable and rewarding career.
In conclusion, starting a food truck business that offers delicious and refreshing summer treats can be an exciting and rewarding venture. By following the step-by-step tutorial provided and by keeping the future of the food truck industry in mind, you can establish a successful and profitable business that provides customers with excellent food and an enjoyable experience. With the right preparation, equipment, inventory, customer service, and reputation, your food truck business can thrive and become a beloved part of your local community.


Elite was formed in 2015 along with the construction of our facility in Carteret, NJ. The business is owned and operated by the Newman brothers, Tom and Joe, who have over 25 years experience in the cold storage industry through their predecessor company Newmans Refrigerated Services, Inc. They are specialists in servicing the food industry and have serviced Fortune 500 food companies.
To provide the best service in the industry by leveraging our experience to deliver unmatched reliability, flexibility, and customer satisfaction.
Elite is a proud member of the International Association of Refrigerated Warehouses (IARW).


Deli trays, smoked fish, baked goods, pastry assortments, and hot & cold beverages are just some of the options we offer to take the hard work of feeding the masses off of you, and leave more time for you to relax.
Call 215-551-2387 or order order online
Bagel & Spread Tray
$59.95 – serves 10-15
Sliced bagels & plain spread with your choice of two additional flavored spreads. Includes lettuce, tomato, onion, pickle & cucumber.
Mini Muffin Tray
$34.95 – serves 12-15
An assortment of mini muffins.
$129.95 – serves 10-15
Sliced bagels, smoked turkey, ham, house-made roast beef, american, provolone, swiss, mayonnaise, mustard. Includes lettuce, tomato, onion, pickle & cucumber.
$124.95 – serves 12-16
Your choice of up to four bagel sandwiches. Choose from smoked turkey, house-made roast beef, chicken pesto, caprese and spiced tofu. Mayonnaise, mustard, pickles included on side.
Smoked Fish Tray
$17.95 per person – 10 person minimum
Sliced bagels, smoked lox, whitefish salad, plain spread. Includes lettuce, tomato, onion, pickle, cucumber, lemon & capers. (Smoked sable available for additional charge.)
Bagel Quiche Tray
$95.00 – serves 12-15
Bagels stuffed with fresh quiche, delicious and ready to eat. Choose up to 2: Cheddar and ham, provolone and sausage, provolone and parmesan with arugula, portobello and mozzarella.
$49.95 – serves 10-12
Assorted sliced fruit served with whipped sweet cream dip.
Box o’ La Colombe Coffee
160oz – $34.95
Includes Cups, Lids, Creamer, Sugars, Stirrers
$40.00 serves 12-15
Green leaf lettuce, cucumber, tomato, red onion, shredded carrots, hard boiled egg, dijon vinaigrette.
$45.00 – serves 12-15
Arugula and green leaf lettuce, black beans, corn, poblano peppers, red onion, chipotle dressing, housemade bagel chips.
Arugula Tomato Salad
$40.00 – serves 12-15
Ripe wedge tomatoes, chopped walnuts, parmesan, balsamic vinaigrette.
**Add grilled chicken to any salad – $15
Bagels & Sausage Gravy
$45.00 – serves 12-15
$30.00 serves 12-15
Housemade Sausage Patties
$30.00 – serves 12-15
$54.95 – serves 8-12
Assortment of Mini Muffins, Desserts, Rugelach, and others
$44.95 – serves 8-12
We make bagels all day, which means we have space available in the evenings for your rental needs!
Small gatherings, business meetings, wedding rehearsals, family parties, and birthday parties.
Our space comfortably seats 30-40 people depending on setup, or up to 50 standing.
Room Rental (after 4pm):
• Mon–Fri: $200 for the first hour. $75/hr after that.
• Weekends: $300 for the first hour. $100/hr after that.
See our Catering Menu for Party Platter options, OR reach out to us about Buffet options from our full-service kitchen.
BYO is Okay!
CALL 215-551-2387 OR EMAIL US AT EVENTS@THEBAGELPLACE.COM


Welcome to Asian Wok in Lynnwood, Washington! We serve Chinese cuisine including Wonton Soup, Curry Chicken, Kung Pao Vegetable, and Seafood Noodle Soup. We're located at the corner of 196th Street and 68th Street Avenue. We're near Gold Park! Order online for carryout or delivery!
CuisinesAsian Cantonese Chinese Chicken Curry Grill Noodles Salads Seafood Soup Steak Wings
AtmosphereCasual Dining Good For Group Good For Kids
Food TypesHealthy Options Vegetarian Options
Service OptionsFree Parking Has TV
|Tue - Sat:
|11:00 AM - 9:00 PM
|Noon - 9:00 PM


Here are some little tips about “lifestyle” choices for people that feel they want to make a change to their diet or exercise regime. I am personally not a fan of diets. Your diet is your lifestyle, if you want to improve your diet you must make long-term positive lifestyle choices to make yourself the healthiest and happiest version of yourself.
- Vegetables: constantly stocked in your fridge
- Fruit: constantly stocked in the fruit bowl
- Water: At least 1ltr per day (carry an environmentally friendly bottle with you at all times)
- Butcher meat: Try and prep your weekly meals at the start of the week by visiting your local butcher for the freshest meat you can find.
- Keep physically active: This means 5xPW for at least 30 minutes per session of moderate< intensity. A lot of people are not physically active.
- Sleep: At least 7 hours
- Relax: find time so that you can relax, whether it’s time alone, whether it’s with your family or gym. Find time to do whatever makes you happy.
- Do not buy packaged food: processed foods should not stay in your pantry, bought only for occasions (moderation).
- Last Tip: Food is a source of fuel, for energy, vitamins and minerals that keep us going each day. If it has no nutritional value, why are you eating it?? If you aren’t burning it, why are you eating it?? And just because you might burn it, doesn’t mean you can eat loads of sugar/fat/processed foods.
In these tips, I am not saying any further DO NOT’s because all of the easy DO’s are right here. For more tips and ideas, contact the clinic on 0400164608 or email us on email@example.com


Noni fruit is a very unusual fruit, and like with everything else, there is a lot of confusing, contradicting information. It is so obvious to me, because i have my own experience with noni fruit and it's juice as well. I think, that the information i can really believe is that which i gained myself via first hand experience.
It is only one year and a bit, since i heard about noni fruit for the first time, when i moved from Sydney to Far North Queensland. My first home was at fruitopia farm, with many varieties of fruit trees including noni. I was told that noni is a yucky fruit, nicknamed vomit fruit, also cheese fruit, and it is not really nice to eat, therefore i had only a small interest in it. One day at rustys markets in Cairns, i discovered a lady from some Pacific island and she was selling mainly noni and it's juice. She spoke about noni in a different spirit, with adoration and enthusiasm. She told me how to make fresh juice, which she claimed to have a lot of healing powers. It was the day i saw noni fruit for the first time in my life and i liked the look of it, and even the aroma was not bad at all, it smelt exactly like blue cheese. I agree that the smell can be for some offensive, and i also think it's aroma is perceived differently from person to person, just like all our experiences. Even though i didn't find the noni aroma offensive, i was not interested in it.
I almost forgot about the strange fruit. Many months later, while visiting fruitopia, i noticed a lot of noni on the fruit table. I excepted about 1/2kg as a gift. At home, i google searched for more information about it, and to my surprise, i found that noni takes 2 - 6 months to ferment and it does not get moldy. Wow, i found that very interesting, that indicated special proprieties, i thought. I also found through googling, the same information about making juice, that the island lady had told me. It was a very simple process so i got straight into it. I got a well cleaned glass jar, so nothing else would have a chance to ferment or get moldy and in it, and i placed 1/2kg of soft ripe noni in it, and i sealed the jar. I love easy stuff.
Within a few hours the noni in the jar was releasing it's healing juices. I let it be and i gathered about 2 big spoons of juice the next morning. I mixed the fresh, far from being fermented noni juice, into a raw fresh juice. I shared the juice as always with my fruitarian partner Mango. I was gathering fresh noni juice daily, at least for one month, mixing it in our first morning fruit juice. After a month or more, the noni fruit got mushy and it was releasing only a small amount of juice, but it was not fermented or moldy. I moved it into our fruit compost and i asked for more noni at fruitopia, and because they still had plenty of it, they gave me more. Me and Mango, we drank fresh noni juice mixed with raw fresh fruit juice daily for at least 3 months. We stopped because, there was a smaller crop and therefore no left overs to give away at fruitopia.
I am not sure how strong the healing powers of noni are. I didn't observe any special benefits, but that can be, because my entire diet consists of raw fresh fruit and they all have strong healing powers, some more, some less. I am sure that i had no negative experiences from drinking noni juice and Mango also didn't complain.
I buried the last noni mush under a thin layer of soil in our garden, hoping that some baby trees will show us their beauty. Noni takes only 18 months to give its first fruits and it fruits all year round.
Oh, yes, i also had a taste on the fruit itself. It was truly an amazing experience. It didn't taste like cheese or vomit, but the flavour was very salty at first, then hot like a mild chili, then as something very refreshing like mint, but without the mint flavor. What surprised and amazed me most was a strong and long lasting aftertaste like after brushing one's teeth with toothpaste. I thought this fruit could be nice with avocado or another unsweetened fruits, but i haven't tried that yet, well, one day.
I have discovered, from my own long time pineapple eating experience, that the best pineapples i have eaten were bought in the tropics. I believe that the most hot tropical areas produce the most sweet pineapples.
The best and sweetest pineapples I've eaten were in Thailand, they were so yummy, and i enjoyed them daily, almost always sharing their goodness with Mango. One day, i bought a big pineapple, at the markets in Bangkok and i had it pealed and cut up into neat peaces and placed into a plastic bag. I was not very happy with the fruit in the plastic bag, as i believe they are toxic, leaching toxins into my fruit. Never the less, i had no choice, i was not prepared for facing a fruit in plastic bag, so i accepted my pineapple could be slightly toxic, possibly much less, than the Bangkok air, full of heavy metals, due to busy traffic.
While i was contemplating the unavoidable toxins i waited for Mango to turn up at our meeting point. I didn't wait long, and when i spotted Mango in the crowd of people, walking toward me, the toxic issue left my mind. I greeted Mango from a distance, happy to see him, also happy that i could start eating the pineapple, sharing it with him. He smiled back at me and when he could hear me, i waved the plastic bag full of cut up pineapple as patriots wave flags of their country, and i euphorically yelled at him: "Look i got a pineapple for us to share". "Oh, no, i am sorry, I'm not hungry" said smiling Mango. "Oh no, I've got the biggest pineapple, being so sure you are going to share it with me, well, not too worry i will eat what i can, and throw the rest away." I like to eat my fruit fresh, and as soon as possible after it is cut up or juiced. We walked a very short distance to hail down a tuk-tuk and we traveled in the open carriage through heavy traffic full of heavy pollution while i was feasting on very sweet and tasty pineapple. I was sure, i could not eat it whole, but to my big surprise i did. I had no burning sensation on my tongue and lips, which is the usual occurrence after i eat about 1/4 of pineapple.
It was a big problem for me to get a good pineapple during the years i lived in Sydney, dreaming of the good ones i ate while traveling in far north Queensland. Despite the great pineapple aroma and rich yellow orange colors, the pineapples available in Sydney were never sweet enough. I was able to eat about 1/5 of one and then i juiced the rest. Surprisingly enough, juiced pineapple never gives me unpleasant burning sensations.
I learned that all rules written on picking sweet ripe pineapple, have exceptions. I've had pineapples with aroma of pineapple heaven and of the most radiant colors, yet inside they were a very big sour disappointment. I've had pineapples with deep green colored skin and no aroma and they were some of the best pineapples i've ever had. It was not even bought in the very hot tropics, but in a Czech supermarket. When my relative, whom i was visiting, brought the deep green pineapple from the shops, i thought to myself, this guy has no clue, how to pick a good pineapple, i would never have picked that one. Oh, how i was surprised, when i tasted pale yellow fruit. I surely learned my, not only pineapple lesson, to not judge a book by it's cover. I also learned there are varieties of green skinned pineapples. Oh boy, they are so tasty.
So how do i choose the best and ripest pineapples? I experiment. I take risks. I remember where i bought the best and sweetest pineapple and i always go back to the same source. Now, after one year of living in far north Queensland, i know that the best local pineapples come from Werner, a stall holder at our local markets. He also has the best papaya as well. Another best pineapple we know of is from a friend of a friend, he grows them and as soon i saw them i said, these are top pineapples and yes, they were, they had the look, the aroma and the taste. Unfortunately, even though we've tried, we haven't yet been able to organize regular deliveries yet.
Believe me, i have a lot of pineapple experience, it is one of my favorite fruits and i am blessed to eat and drink them abundantly since i moved into fruity Australia and turned into an ethical fruitarian almost twenty five years ago.
So don't be afraid, investigate, turn into a pineapple detective. It is worth it. Sweet well ripened pineapple is a true delight.
There are many links throughout the internet, referring to how to tell if a pineapple is ripe, and they can be very useful, yet, i would not bet on them. As with everything, the best is through ones very own experience. In nature, they are many exceptions to the rules.
Surely i can go on, and keep telling you my pineapple stories, but you may prefer to get off the computer and have a look at what the sunshine is doing.
Since cyclone Yasi, most of the already expensive fruit in supermarkets, has increased in price. Bananas, at some places wiped out by strong Yasi, have doubled in price, from 5 to 10 AUD or even over. I am curious how many of those bananas actually get sold and how many end up being thrown into supermarket bins. Prices have risen up on all fresh produce, especially fruit. Despite all that, there are always some great specials (discounted friendly prices) on fruit.
Grapes are fully in season now, and we have been enjoying their sweet natural powers during the past two months. They are around 3 AUD kg and yummy. Grapes are very rarely sold at local markets, so we are getting our supply from the supermarket.
Pears come to to us the same way. I am not even sure, if they grow locally. Pears were never my favorite fruit, not like i didn't like them, i just didn't desire them. This story changed and i am enjoying pears which have been in season since last month.
Pineapples, bought always at local markets, are in season all year round and we drink them daily, usually for breakfast. We mix them with oranges, bananas, pears, at times kiwi or grapes.
Bananas in our locality survived cyclone Yasi, so we are enjoying very tasty and cheep local produce. We buy most of them on the road, next to the fruit farms.
Passion fruit is a fruit we get for free from our friendly neighbor. She brings them to us regularly since we moved in, one year ago. Soon we are going to harvest passion fruit from our garden.
Oranges have also been very expensive since the beginning of the summer and we are lucky to get them much cheaper from local growers. Oranges are in season all year round, and they are a very important part of our fruitarian life and we almost always have them in our place. The local oranges are the most juicy and yummy and we are glad we can get them freshly picked straight from the growers. The same goes for other available citrus fruit, mostly grapefruit and mandarin.
Durian is one of our favorite fruits, and we are buying five a week at the supermarket. They arriving frozen from Thailand. We used to get them only in a town 30km away from us, but recently Mango ordered a box of five durians a week in our own town. We save on petrol money and environment, and we also save on getting them a bit cheaper. Last year we enjoyed locally grown durians, but this year is a very poor season, so we are not getting any. Once again, we are saving money, because we used to travel once a week 60km one way, and they were also double price 10 AUD for one kg.
Longans are also fruit we love a lot and we buying them at local markets.
Paw paw (papaya) is also almost always on our table, all year round and always from local growers.
Cucumbers come to us partly from local markets, partly from supermarket.
Tomato the same like cucumbers, both fruits are always in our place and soon we are going to buy them straight from J's farm, just like last year, he is growing the best local tomatoes and cucumbers, we know of.
Avocados are fully in season now, we buy them all year round, it is very rare that there is no avocado in our place.
Me and Mango, we are enjoying our only fruit meals, made from raw fresh fruit, juiced, blended, or just as is.
Raw Fresh Fruit satisfies our hunger and sustains our energy and wellbeing.
Raw Fresh Fruit satisfies our soul.
Life is Beautiful
fruity corner in our kithen, oranges, tomatoes, yellow sapote, black sapote, mangosteen, chilli.. healthy tropical sumer fruit
sweet and juicy pineapples
grapes and pears the green power, sweet and juicy as well..
When i read in the holy bible about our daily bread, i always think of our daily fruit instead, it logically makes more sense to me, being fruitarian. I believe that cooked grains, including bread, are on the top of the list of the most deadly highly toxic foods. Yet, especially bread, rice and pasta are very popular staple foods all around the world. Almost no one, especially in the western world, can imagine their life without bread. Bread like all cooked foods, is not only toxic, but also addictive. Most of the earths population is addicted to cooked food. Since i changed my view on food and became an ethical fruitarian, eating only raw fresh fruit, i changed my perception to everything, including words in the holy bible. I found it much easier to understand. I believe that with mighty fruit i have discovered a mighty truth. Truth hidden from humans for ages.
I had been a fruitarian for a good twenty years when i met, on his web page, my fruitarian sweet heart Mango. We share our life and our view on it since may of 2006. To me it is a miracle, considering that there are only a very few only fruit fruitarians around the world. Not only there are only a few fruitarians around, but most of them would eat nuts and greens, taking B12 supplements, etc. and therefore i perceive them as raw foodies, not fruitarians. In my books a fruitarian eats only fruit. It is simple, yet, a lot of people don't get it, in most cases lacking the understanding of what fruit is. Nuts are seeds. Greens are greens. Vegetables are vegetables. Fruit is fruit.
Me and Mango agree on what fruit is, and raw fresh fruit is our daily "bread". Enjoying the local fruit of Far North Queensland, we buy weekly at local markets, and some we get as a gift. Sometimes we buy surprisingly very tasty fruit on special in supermarkets. We are also getting delicious frozen durian from thailand. Yeah, the King of the Fruit.
A pineapple is consumed almost daily, mostly we drink it mixed with oranges, or oranges bananas, or oranges bananas, kiwi, or oranges pears bananas kiwi, or grapes bananas, etc. At times we eat pineapple as is.
Mango is slowing down on avocados, and getting more into bananas. He used to have occasionally one bite on a banana, now he eats a few a day. He used to have up to three avos a day, now it is quarter or half of one.
I have been having spells with and then without bananas for a few years now, before i ate them almost daily, at least 2kg a day. I have also been having a few months long breaks from avocados. I was never a big avocado eater, i got into them after starting to live with Mango.
We both don't eat plums, we just don't desire them.
I have also lately been slowing down on cucumber tomato, lately also with zucchini, salads. At times me and also Mango add chili to it.
During the mango season we ate mainly mangoes, or blended and drank them, yum! Mango season is over now.
We are also sharing almost daily very sweet and tasty pawpaw, mostly we blend them and drink them.
We also almost always drink our watermelon and rock melon. I also drink watermelon skin.
We love eating and drinking grapes.
We also love and are sharing almost daily yellow and white nectarines.
At times we add home made noni juice to our fruit juice fresh
At times we munch on lychees and longans and passion fruit.
We share and enjoy about four or five durians a week. YUM!
We love sharing our daily fruit.
Life is beautiful.
Yummy, sweet and juicy melon water melon :) great refreshment for hot summer days
Tasty healthy orange oranges for healthy juices. Who can say no to raw fresh orange juice?
Delicious passion fruit, marvelous and frequently occurring gift from our friendly neighbour
Mango is having fun with the pumpkin while i am working :))) in our kitchen.
life scientist and ethical fruitarian since 1986. shoes,medication, supplements, cosmetics and cleaning products free. sharing fruitarian bliss with fruitarian partner mango. yes,with love and raw fresh fruit life is truly sweet.


Warning: This recipe is definitely NOT for people who can’t have sugar!!!
What do you do when you find a bargain on strawberries at the grocer. These were of the ‘eat now’ variety and I paid about $1 for 2lbs. Knowing how my family loves strawberries, I bought six lbs. Two for the family to ‘eat now’ and four to put up. This recipe requires no added pectin and will work with other berries, too.
First you take the stems off the top and wash them. And then place them in a cookpot with just enough water to cover your berries.
Next you cook them on a simmering boil until they are soft. Then, you squish them. I use a potato masher.
You can, at this point, strain off the pulp, if you want to have a jelly. But, I like chunks of strawberry in mine. So, measure off the liquid/solids in your pot. You need to know how much you have, so you know how much sugar to add. Now, and here is the part that always makes me cringe. To make a jelly or preserve, you need to add nearly the same amount of sugar as you have berries and juice or it will not set (become firm when cooled). I had 8 cups(I put in 6 cups). Let’s not talk about it anymore. Shall we…..
Next you bring it back up to that low boil and stir for…oh, the next hour and a half or so(can’t let it stick to the bottom of the pot). Until it is looking very glossy and getting thick.
I’m not canning this, so I won’t go into that now. But, the water bath method works well with berry preserves and syrup both. If I had more strawberries, I would have. But, since I am just going to set it in the refrigerator, time to pour off and let set.
To use these preserves as syrup, you can cut the sugar down by half and cooked into it just thickens. Serve warm on pancakes, crepes or waffles…delicious!!


Where are the best places to eat fish and chips in Auckland now? That was the question we’ve been asking since the iconic Fish Pot Cafe in Auckland’s Mission Bay closed its doors just over a year ago.
Greasy fish and chips is the most popular take-out food in New Zealand. You’ll find at least one fish and chips shop in every strip mall. Some fancy restaurants are kicking it up a notch by offering a more elaborate presentation of this famous New Zealand dish.
According to Seafood New Zealand:
Fish ‘n’ chips have moved far beyond the traditional “shark and taties,” commonly known as “greasies,” wrapped up in newsprint. A new wave of shops has gone upmarket, offering a wide variety of fish species cooked to order, often attractively served in boxes with condiments such as lemon wedges.
Finding the best in Auckland is no easy task, but here are seven:
1. Mt Eden Village Fish Shop
Opened since 1939, the Mt Eden Village Fish Shop is one of the oldest fish and chips shop in Auckland. Located on 438 Mt Eden Road in Mt Eden Village, it takes around a 20-minute walk from Mount Eden Summit to the fish shop.
Combine a tour of Mount Eden Summit with a lunch stop at Mt Eden Village Fish Shop. Mount Eden is an extinct volcano located about three miles south of Auckland city center. You get panoramic views of Auckland and the surrounding suburbs from the top (650 feet). It’s also one of the best places to enjoy the sunset in Auckland.
A lunch special of fish and chips at Mt Eden Village Fish Shop is just NZ$7. For an additional price, you can also ask for kumara chips (sweet potato fries) instead of regular chips (potato fries).
2. The Fish & Chip Shop
The Fish & Chip Shop has three locations – Sandringham, Westmere, and Epsom. Don’t go to any of these shops on Monday because that’s the only day the shops are closed.
Besides the regular deep-fried fish, The Fish & Chip Shop offers pan-fried options for those who prefer the lighter version. And gluten-free option as well. On the menu are snapper, tarakihi, and gurnard fish. Try their kumara chips with aioli sauce with fresh gurnard.
3. Sea Cow on the Bay
Located at Auckland’s Mission Bay, a few feet from the permanently closed iconic Fish Pot Cafe is Sea Cow on the Bay. The best alternative now for piping hot fish and chips is here at Sea Cow on the Bay. Grab a chair and enjoy a meal at the shop with views of the bay or join the locals and have a picnic.
We recommend getting the battered blue cod fish with the special Seacow tartare sauce. Mission Bay is a favorite picnic spot for locals and tourists.
In Auckland’s affluent neighborhood of Herne Bay, you can either dine in or take out delicious fish and chips and fish tacos too at Fishsmith. The modest eatery takes pride in their presentation of New Zealand’s favorite take-out food. Their chips (fries) are paper-wrapped, and the fish is served in brown boxes.
5. The Brewers Co-operative
If you like craft beer with fish and chips, you’re going to love The Brewers Co-operative. Located in downtown Auckland’s Victoria Street West, close to Sky Tower, this bar has a laid-back atmosphere and an excellent bar food menu, including fish and chips of course.
It’s an ideal place to chill and dine in downtown.
6. Riba Fish and Chips
Take a 12-minute ferry ride from downtown to Davenport, a historic seaside village in Auckland. The village has cozy cafes, beaches, and art galleries. It’s also home to Mount Victoria, another vantage point to enjoy the scenic views of Auckland.
Have your fish and chips at Riba Fish and Chips on Victoria Road before heading back to downtown Auckland.
— Devonport Directory (@DevonportNews) April 29, 2018
7. Fish and Ships
Housed in a pop-up ship container, Fish and Ships claims to have the freshest fish straight off the boat. Situated on Viaduct Walkway, across from the Maritime Museum, enjoy your fish and chips and take a seat beside Fish and Ships or take a short walk to the steps and enjoy the view of Viaduct harbor.
It’s one of the newest fish and chips shops in Auckland.


homemade easy Hot chocolate
The Winter is here and all I can think about is food for my soul. Well yes, it is more than just a food for me. It is food for my soul. Homemade hot chocolate is always there on rescue for my midnight cravings. The soul feeding, pleasant, satisfactory and loving thing is (drum rolls…) none other than HOT CHOCOLATE! I know (oh, Monica) hot chocolate is more than just a drink it is an inexpressible emotion.
The warm hug of mug full of hot chocolate is all I crave for right now [it is 1 A.M. right now!] so what better time it can be to please our self with this premium deliciousness.
when we think about hot chocolate, it does not mean we have go somewhere and spend some money over it, we can make it at home This recipe of hot chocolate. it’s pretty easy and quick as well. benefits of homemade hot chocolate is it’s always up for any customizations; you can turn into your taste any time you want. add ingredients or omit some that you don’t like. about measurements as well you can always be playful with your measurements for hot chocolate.
Cream (for decorations)
Chocolate syrup (optional-for decorations)
Boil milk I’d advice to keep stirring in between. Let it boil for some time – ideally till one boil.
Add cocoa power and sugar in it, mix everything nice after it combines well add chopped dark chocolate and milk chocolate stir everything really well. Keep stirring the mixture till approximately 5 to 7 minutes once everything is nicely combined and the milk mixture is smooth pour it in the mug and top our hot chocolate with cream and chocolate syrup.
Things to take care about:
- You don’t want to boil the milk too much.
- The thickness of milk is totally up to your taste, you can keep it slightly textured by not melting the chopped chocolates entirely.
- Also, here I have shared extra chocolaty hot chocolate, you can totally adjust according to your taste. I like to go crazy when it comes to chocolate!
- I have not mentioned the measurements here because it is completely up-to your taste;
Though I made two mugs of hot chocolate and for that I used
- – Milk – 2 cups
- – Dark chocolate – 50 gm
- – Milk chocolate – 50 gm
- – Sugar – 3 tbsp
- – Cocoa powder-3 tbsp
use this recipe to treat yourself some deliciousness. Also let me know how it was. comment below if you want some more delicious and quick easy recipes. for some insights and quick recipes follow me on Instagram @pinal_desai27


Sunday-Monday CLOSED | Tuesday-Thursday 11:00 AM - 8:00 PM | Friday-Saturday 11:00 AM - 9:00 PM
Authentic Mexican restaurant since 2009
Bernardo's Mexican Restaurant has been cooking the best dishes in the Sacramento region for over 40 years. We specialize in fine food and catering to support both the corporate and social events. If you're ready for a fantastic feast, come down and taste what our chefs have prepared for you. You're sure to leave our restaurant completely satisfied.
Enjoyed a yummy dinner tonight! Great service, very attentive. Kept sofas filled, chips coming. Had the cheese enchiladas, will definitely go back.
Favorite place to grab burritos after swimming at Folsom Lake! We always receive large (delicious) portions, crispy chips, and quick service.
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I first came across these on Phyrra's blog and what a fantastic recommendation. I clicked on her link, went to the Etsy store, and placed my first order. I got:
1. Star Anise, Saffron, Cardamom, Peach - tasted strongly of Star Anise, didn't get much peach. It was like licorice caramel.
2. Spiced Apple Cider - I come from Upstate NY and we make the best (biased) apple anything. I just had a cup of Spiced Apple Cider; this caramel tasted just like it! Except, you get to avoid burning your tongue and you don't need to warm it up to eat (or in the other case, drink) it.
3. Appleless Caramel Pie - Eeek. Tasted like buttery caramel.
4. Roasted Black Sesame - I LOVED IT. I love sesame anything so I was glad they pulled this flavor off so well. I already ate the entire piece, if that's any indication...
5. Pumpkin Pie - This was one of Phyrra's pick and I can totally understand why. There's lots of spices but not so much that one overpowers another. It's nicely balanced and it keeps the candy from getting too sweet. I know, strange that I could make that complaint about candy right? Well, that's why I'm not usually fond of sweets - they're TOO sweet. This was a really nice balance.
6. Maple Syrup - Omg, too sweet. It tasted like maple syrup so fans of that will love this caramel.
7. Taro - I think taro is one of the hardest flavors to pull off. Fusion Sweets did it. Not only did they do it but it's so well done that you cannot mistake it for anything else but taro. I LOVE taro so I loved this. I've been eyeing it ever since I took my last bit of the sesame caramel (like...2 seconds ago).
8. Matcha Green - Another wonderful flavor. I can taste the tea and not just any tea, matcha green tea. If you like green tea ice cream or just green tea anything, you will love this.
Aren't they the purties? So my picks are: Roasted Black Sesame, Taro, Pumpkin Pie, and Matcha Green Tea.
Let me preface by saying that one of the foods I hate the most are marshmallows. It's the texture that gets me. I love roasted marshmallows and I love those tiny, teensy ones you get in hot chocolate. Normal-sized marshmallows? Nothing makes my gag reflex react faster. Anyway, they gave me marshmallows as freebies so I figured, to hell with it, why not!? I got to try out four different types:
1. Chocolate Orange Cointreau - Yum. This is good freaking chocolate. I can even taste the orange in here! Great combination.
2. So Not Boring Vanilla Bean - Oh my...this is good. It's kind of nutty for some reason but it's nice.
3. Maple Syrup - Not as strong as the caramel so it made it pretty tasty. My roommate had a bite and she said it was pretty delish.
4. Zesty Orange Cream - Definitely get this if you love orange cream anything. Tasted just like the ice cream/sherbet. Yummers. :)
They got me to like marshmallows. The texture was nice - it was soft and melted in your mouth after a few minutes. Maybe it was because of the sizes or whatever but I actually enjoyed trying these out.
Have you tried anything from Fushion Sweets? If so, what are your thoughts? :)


This Christmas I endeavored to make bread from scratch. With a hectic schedule, this can seem daunting. With the amount of time I took for Holiday though, I was able to schedule some of the steps included with all the shopping.
Things I decided I needed was a good oven, which I have. I imagine these things can work in virtually any working oven that can safely reach 475 degrees Fahrenheit. I also need microorganisms (lactobacilli and yeasts) found naturally in the flour and in the air.
I decided to try a Baking Steel to get a feel for how much faster baking times can be. I began by the numbers, exactly as I have them. There’s no requirement for using a baking stone (or pizza stone), it’s just nice to have one for getting good crust underneath. I recommend it if you’re going to do more baking in future.
Then there’s the numbers. I got them from a new bread baking book by a journalist that partially inspired me to try baking bread by hand instead of through mixes and machines. It’s not that you can’t make an easy loaf by machine, I’ve done that, extra work can make a better loaf.
I made Pain de Champagne loaves, which consists of mostly all-purpose flour and a starter that comes from rye, leaven from rye and whole wheat. It’s a process that takes two days, or longer if you want it more sour. I like it sour.
The process is described with great detail in the book. I deviate slightly, since things can happen in the kitchen. For me, I use the measurements as precisely as possible, then I go about the dough stretching in my own way to accomplish what is expected.
I also began making a more exclusively rye bread that I think may be exactly what I enjoy while visiting Germany. The times I’ve been to Germany, I just loved the rye you can find in any bakery, on any street. It’s really tough to find anything close in America. I found a recipe and I can make a fresh German rye loaf for Christmas.


Even though school is closed for the next two weeks, we will still be serving lunches starting tomorrow, Tuesday, March 17. Parents, if you want your child to have a school lunch, then please email Terria at firstname.lastname@example.org by 4:00 today. Please let us know if you want your child to be served lunch everyday, excluding weekends, for the next two weeks. Lunches will be served at your current eligibility status. Lunches will be served curbside outside the elementary doors at noon each day. If you need a lunch delivered on behalf of your child, then please let Terria know and we will make sure the lunch is delivered if you or your child are unable to pick up the lunch.


Crave Catering Company became an LLC in 2017, but their delicious creations started long before. Brooke and Gina met in culinary school. They bonded over their similar cooking styles and became fast friends. After Brooke provided the food for an open house for her sister’s new business; she was approached by a customer who enjoyed her food and asked if she would be interested in catering an event for 50 people. As a novice culinary student catering an event for 50 seemed too overwhelming alone, but Brooke knew just who to ask for help. Gina replied with a quick “YES!” and so it began. That was in 2014! Now both Brooke and Gina are professionally trained chefs having graduated from The University of Arkansas-Pulaski Technical College. They are enthusiastic about growing their business and whatever adventures that may bring.


Tags: bottom liners, cooking utensils, frozen pizza, goo, long long time, loud bang, million pieces, pryex, putty knives, pyrex dish, pyrex dishes, roast beef, shards, shop vac, snopes, soapy water, soda lime glass, temperature controller, walmart, world kitchen
Pyrex dishes:Â Â Â I HOPE EVERYONE TAKES THE TIME TO READ THIS MESSAGE.
Got any new Pyrex dishes in your cooking utensils? This is a must read.
I Checked at Walmart and all the warnings are there.
About 5:30 PM there was a loud bang from the oven.Â Sylvia opened the oven door and the Pyrex dish had shatt ered into a million pieces.
The roast beef (our first in many months) was peppered with small shards of very sharp glass.Â Normally, I am quick to inform Sylvia she did something stupid. However,this time she was nowhere near the stove when it blew.Â I shoveled the glass and the now mashed potatoes into a bucket with two putty knives.Â I then sucked the remains with the shop vac.Â I let everything cool down and then scrubbed the oven with Simple Green and some hot soapy water.Â It took over an hour to clean up the goo.Â Upon completion I ran the oven empty to see if the temperature controller was working okay.Â I suspected the oven got too hot and the dish simply blew.Â This was not the case however. The oven came up to temperature and cycled normally.Â Â We threw a disgusting frozen pizza in the oven and it cooked okay.
What is going on?
I Googled exploding Pyrex dishes and got ten million hits.Â Exploding Pyrex is very common. Here is the story: A long, long time ago in a country we all know and love was a
company named Corning.Â They made Pryex dishes.Â The material they used is called borosilicate glass.Â This stuff is indestructible.
But like everything else, the Bottom Liners had a great idea:Â sell the technology to another company.Â The Chinese discovered that using soda lime glass was almost as good as borosilicate glass and a lot cheaper.Â Â Today, Walmart is the largest distributor of Pryex products.Â Corning not only sold the technology to a company called
World Kitchen, they also sold the rights to the original Pyrex logo.
Seamless.Â The consumer will never know.
Now it seems people are getting hurt using soda lime Pyrex.Â We were lucky because the dish broke while the oven was closed and the damage was limited to the oven cavity.Â Others have been less fortunate.Â Some dishes explode when they are lifted from the heating rack in the oven with devastating results. 20Some people are heavily scarred.Â World Kitchen is in denial.Â They say that the dishes are another brand, not theirs.Â Contrary to their denials the victims usually have more than one of these dishes and the Pryex logo is clearly visible.
If you buy a Pryex dish beware.Â The label on the front says oven safe, freezer safe, microwave safe.Â The instructions on the back tell another story.Â You cannot move a soda lime Pyrex dish from the freezer to the oven and expect it to survive.Â The fine print goes on and on about what you are not allowed to do with the Pyrex dish.Â The fine print has prevented World Kitchen from being sued because they have warned the consumer that their Pyrex dishes are junk from the get go.Â And they are the same price as the original Corning dishes.
What a bunch of losers we all are for buying this crap.Â Â What to do?
If you own borosilicate Pryex dishes, no fear.Â They have to be more than 25 years old to be sure they are indeed Corning dishes.Â I am not sure if the old Pryex dishes have anything stamped in them that indicates they are made by Corning.Â You may continue to use the soda lime dishes for holding stuff.Â Just do not attempt to roast or microwave with them as the hazard is very clear.
The reason the soda lime dishes let go is that over time they develop micro-cracks.Â Once a few micro-cracks are present and once some liquid finds its way into the cracks you have the bomb situation.Â The liquid is like shoving a crowbar in the dish and pulling it apart.Â Super heated liquids expand rapidly and it is the super heated liquids that force the soda lime glass to shatter into tens of thousands of shards.
Since Corning no longer makes Pyrex and Sylvia proudly holds a large collection of the soda lime Pyrex, we decided that one bomb in the kitchen is enough.Â The P yrex dishes will go bye-bye in this week’s trash.Â I do not know what we will use for cake and pie dishes going forward .Â If you have some suggestions we are listening.
I strongly urge you not to use the soda lime Pyrex for the oven, stovetop or microwave.Â The slightest invisible crack is all it takes to have a mess and a possible injury.
In case you are wondering: World KitchenÂ is not a USA company.
Originally posted 2009-11-13 12:00:20. Republished by Blog Post Promoter
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The LBPHS Cafeteria takes pride in serving nutritious foods and balanced meals that will help keep students energized throughout the day. All meals are prepared and served by our cafeteria staff. These meals are made using high-quality ingredients and promote healthy eating.
Cafeteria and hot lunch services are regularly supervised by EMSB food technicians and dietitians to ensure that the food provided to students is appealing, in addition to being nutritious and safe. Also, nutrition support programs are offered to provide guidance and encouragement to our students in meeting their nutritional needs.
Weight and Yoga Rooms
Our students have access to a fully furnished weight room, which includes cardio machines, free weights and muscular machines. For those that enjoy some down time, we have a new yoga room that can help students meditate or unwind. Our weight room and yoga room are used as part of the Physical education program at Lunchtime and after school.
LBPHS has an elevator for students with mobility issues and is restricted to those unable to use the stairs. Permission must be obtained from the administration. Students using the elevator must be accompanied by a staff member.


In Ancient Greece, people ate simple meals. Bread, fruit, olives, beans, cheese, vegetables, and fish were common dishes.
Other types of meat were usually reserved for special occasions. Let’s learn more about food and dining in Ancient Greece!
What was the typical Ancient Greek meal like?
For breakfast, Ancient Greeks often ate fruit with bread dipped in wine. The bread was made from barley and was probably hard, so the Greeks dipped it in wine to soften it.
Another breakfast dish was called a teganites. They look like pancakes and are made with olive oil, wheat flour, honey, and curdled milk. They’re usually topped with honey or cheese.
Lunch was typically bread and wine again, this time with cheese and some olives, figs, or dried fish.
Dinner was a slightly larger meal, but still simple. People usually ate porridge made from barley. They might also have cheese, eggs, fish, olives, figs, fruit, and vegetables.
Popular vegetables were arugula, asparagus, carrots, cucumbers, and cabbage.
Other meats were eaten only by the wealthy or on special occasions like major festivals. Wealthy people ate hares, boars, and deer killed by hunters. Octopus was a favorite seafood dish.
During religious festivals, pigs and cows were often sacrificed to the gods. The meat was then cooked and given to the people to eat.
For dessert, Ancient Greeks ate cakes, cheeses, figs, or olives sweetened with honey. Raw sugar was unknown to the Ancient Greeks, so honey was used as a sweetener.
What did the Ancient Greeks drink?
The Ancient Greeks mostly drank water and wine made from the grapes they grew. They very rarely drank wine by itself. It was usually mixed with water.
Another drink was kykeon. It had the consistency of a milkshake and was a mixture of herbs, barley gruel, water or wine, and goat cheese.
Ancient Greek Dining
Men and women normally ate separately in Ancient Greece. In families that had slaves, the slaves would serve the men first, then serve the women, then eat dinner themselves.
In families that didn’t have slaves, the women served the men first. Then, the women ate when the men were finished.
Men often had dinner parties called symposiums. Only other men could attend, and the dinners started at sundown and lasted late into the night.
At these dinners, the men talked about politics, philosophy, and current events.
The Greeks didn’t have silverware, so they ate with their hands. Before being brought out, food was cut up in the kitchen to make it easier to eat.
Bread was often used to scoop out thick soups. Sometimes bread was even used as a napkin.
Fun Facts About Ancient Greek Food
- In the winter months, the Ancient Greeks ate dried fruit and food they had stored like lentils and apples.
- Most Ancient Greeks lived very close to the sea. In addition to fish, they also ate shellfish and squid.
- In some larger Greek city-states, citizens could purchase meat in cook shops.
- Drinking milk was considered barbaric by the Ancient Greeks. Milk was used mostly for making cheese. Drinking wine without watering it down was also considered barbaric.
- Red, white, rose, and port wines were produced mostly in Lesbos, Chios, and Thasos.
- Breakfast was eaten just after sunrise. Dinner was eaten near sunset. Lunch was eaten during a midday break from work.


Kombucha tea has become exceedingly trendy lately amongst the health-conscious, and stars such as Lindsay Lohan Madonna, Meg Ryan, and Halle Berry have even been spotted sipping the tea. But is it really the magical cure-all it claims to be? According to a New Jersey News Room report, athletes drink Kombucha as a natural way to provide optimal health and boost energy. Its a big business Kombucha tea and other “functional” juice sales topped $295 million in the U.S. a 25% rise over 2 years.
The beverage has been around for more than 2,000 years. In fact, the ancient Chinese called Kombucha the “Immortal Health Elixir.”
Kombucha tea is a fermented drink made with tea, sugar, bacteria and yeast. Although it’s sometimes referred to as kombucha mushroom tea, kombucha is not a mushroom — it’s a colony of bacteria and yeast. Kombucha tea is made by adding the colony to sugar and tea, and allowing the mix to ferment. The resulting liquid contains vinegar, B vitamins and a number of other chemical compounds.
I’m all for any natural health food or drink. There always seems to be pro’s and con’s though. According to a FDA announcement concerning tea contamination, “FDA studies have found no evidence of contamination in kombucha products fermented under sterile conditions,” during inspections of a major kombucha tea supplier’s California facility.
Health benefits attributed to kombucha tea include stimulating the immune system, preventing cancer, and improving digestion and liver function. However, I have not seen any studies or scientific evidence to support these health claims.
I am a firefighter and cancer survivor circumnavigating the globe by bicycle to fund research for a cure breast, prostate, and lung cancer. The posted blogs are my personal opinion and thoughts.


Kawaii Sushi and Asian Cuisine are Japanese and Chinese fusion restaurants inspired by authentic traditional wok cooking and hand-made rolls. Kawaii is a family friendly environment, yet classy and refined, perfect for a night out or romantic evening. Honor is always taken from ownership to every employee, from cleaning to customer service. Ensuring a safe and delicious culinary experience as all guests enjoy being treated like family. .
Kawaii's diverse menu offers something for everyone! Kawaii has an assorted sushi menu consisting of Blue Point Oysters, Poke Tuna salad, Baked Green Mussels, Spicy Tuna Jalapeno Poppers, Kawaii Love Boat, various sashimi and nigiri, along with an expansive selection of house specialty rolls created from scratch like the fan favorites Diablo Tower, Samurai Roll, Tsukiji Roll, Lucky Crab Roll, and Cha Cha Roll. THAT'S HOW WE ROLL! Authentic Canton style Chinese food is the staple at Kawaii with classics like Wonton Soup, Garlic Edamame, Homemade Potstickers and Crab Puffs, Orange Chicken, Walnut Shrimp, Shui-Zhu Beef, Sweet Soy-Glazed Pork Chop, Black Pepper Ribeye, Pan-Seared Flounder, Chilean Sea Bass, Spicy Garlic Eggplant, Chicken Fried Rice, and Beef Chow Fun that have become locally renowned. Kawaii keeps the good times rolling with a full bar, accompanied with a refined wine list, large sake selection, and imported beers from all over Japan and Asia.
Kawaii Sushi and Asian Cuisine was first established on 04/21/2014 in Glendale, and we expanded to our second location on 12/01/2018.
An inspiring entrepreneur Yu is also a co-owner of another creative culinary fusion concept called Poke Maki also located in Glendale, Arizona.
Kawaii also founded a program to hire first time workers, many of them students, providing them with training and education as they begin their careers. All of these efforts have led to what Kawaii customers and west valley residents have learned since the beginning and what has become the Kawaii motto "Kawaii Cares."
Kawaii is part of the upper west side, Peoria, Glendale, and North Phoenix communities and we believe we are one together.
Try Kawaii's sister location Poke Maki ! Located at 6070 W Bell Rd Ste.A-104, Glendale, AZ 85308


2113 St - Louis, Saint-Laurent, Quebec H4M 1P1 - Reservations: 514.804.0581
MAKE A RESERVATION
An elegant and chic restaurant serving sushi, fish and fine meats.
Quality is our number one priority. Our salmon, red tuna, hamachi and bluefin tuna are flown in daily from Japan to ensure freshness that can be tasted in every bite. Each piece of sushi is crafted and expertly prepared by our chefs to execute the highest quality and creations that will leave your taste buds pleading for more.
Serving the finest cuts of meat
From our 16 oz aged Angus rib eye steak to our beef teriyaki, our premium meats are all hand selected to meet our strict standards. Each steak is meticulously grilled to perfection and accompanied by mouth watering sautéed legumes.
CHIYOKO is strategically located central to main intersections (Highways 15 and 40). The quiet neighborhood offers ample parking and easy access. Perfect for a quick lunch stop, special events, parties or a romantic dinner.
Our story begins WITH A SMALL VISION
The CHIYOKO experience is all about fine Japanese cuisine, enjoyed in a relaxed and welcoming atmosphere. At CHIYOKO we ensure to use only the finest and freshest ingredients from our fish all the way down to the ginger and soy sauce. Each dish is an edible work of art. Aside from our impeccable sushi, our bold and diverse menu also features a variety of meat dishes, with our most popular being our 16 oz aged Angus rib eye steak. This is a culinary experience not to miss.
Our sushi specialties are what distinguishes us from the rest. Created by our talented and decorated chefs, every selection will tantalize you palate. With each mouthful you will experience an explosion of flavor, quality and freshness. Our signature bluefin dishes will awaken your senses.
CONTACT & LOCATION
TELL US WHAT YOU THINK AND HOW WE'RE DOING
FOR RESERVATIONS CALL:
2113 St.- Louis, Montreal, Quebec H4M 1P1
Monday to Thursday: 11am-3pm, 5pm-10:30pm


Taking care of your skin from the inside out is key to getting your best results. In addition to your men’s skincare routine, healthy, vibrant skin comes from eating the right foods.
You want to eat healthy but not at the expense of enjoyment and well … deliciousness. Health is all about balance, right? Food is fuel, but it’s also one of life’s great pleasures––and you don’t have to give up your favorite foods to take better care of your body. While it’s best to eat pizza and burgers in moderation (that’s what cheat days are for), you don’t have to go full-tilt into rabbit food to get the most nutritional punch at mealtimes.
Enter the humble yet super convenient green smoothie. Smoothies are packed with vital nutrients in an easy-to-digest form and are quick to make. Keeping your green smoothies simple yet delicious will keep you from downing too much sugar while maximizing the power of greens.
Drinking a green smoothie every day helps amp up your daily intake of fruits and veggies while creating a powerful energy boost. And guess what? You don’t have to load up on kale to make an amazing green smoothie that tastes good. If you want a quick green smoothie recipe that blends up super creamy and doesn’t taste like lawn clippings, read on. (And if you want to toss some kale in your smoothie because you’re just that kind of guy, more power to you.)
A good blender is your golden ticket to winning the smoothie game.
If you can swing it, go for a Vitamix or Blendtec. These are seriously powerful kitchen appliances that can make anything from sauces to soups to guac and then some. Plus, they’re fantastic for blending up a dreamy smoothie with a smooth, awesome texture. Just grab the best blender you can afford and get started.
Don’t leave your meal planning up to chance. Pick a favorite green smoothie recipe or two and grab all your groceries before the start of the week. Fresh fruit, avocado, nut butter, and yes, greens, are your go-to ingredients.
First, choose a base liquid for your smoothie. Water, milk, coconut water, or juice can help thin out your smoothie so it’s not too thick while adding creaminess or a touch of sweetness. Add your liquid to the blender first for ease of blending.
Next, add your fat if using. A dollop or two of nut butter or avocado will give your smoothie an extra smooth, creamy texture while adding healthy fat and boosting satiety.
Finally, toss in greens and some fresh or frozen fruit and blend away.
A note about greens: the best green for a great-tasting smoothie, in our humble opinion, is … spinach.
Spinach blends up crazy smooth and has a subtle taste that doesn’t scream health nut. Not that we’re knocking the kale guy, but if you’re a beginner or have a more sensitive palate, spinach is the perfect smoothie stealth green.
Now onto the recipe.
Add your liquid to the blender first. Next, add the ginger, avocado, spinach, and fruit (in that order) and blend until smooth and creamy. Add a bit more liquid if needed or if you like a thinner texture. Enjoy right away or store in an airtight container in the fridge for up to 48 hours. Yields one to two servings.


PepsiCo Inc. is a multinational food and beverage company with operations in over 200 countries.
Food For Good: Amy Chen’s idea for a social incubator was a PepsiCo Innovation
Amy Chen started her first job as a marketer for Pepsico’s pita chip brand in 2007. After that, she started thinking about how she could use her position to help make a difference in the world.
“What if PepsiCo could be on the cutting edge of figuring out new business models that were revenue-generating but had a social impact?” – Amy Chen
Chen came up with a plan for a social business incubator to develop sustainable business models. These models were focused to improve access to healthy food in underserved communities. She presented this idea amidst PepsiCo’s CEO Indra Nooyi. Her idea was accepted, and Food for Good was born in 2009.
The mission of Food for Good is “to make healthy food physically and financially accessible for low-income families through sustainable, business-driven solutions.” The incubator partners with communities, government agencies, and non-profit organizations to bring meals to children at risk of hunger. Not only this, they try to improve access to fruits and vegetables for those in food desert neighbourhoods.
There were specific tactics taken by the initiative, such as the conversion of “a dilapidated football field in Texas” into an urban farm. They also started a mobile meals program that operates during the summer, when many children go hungry for lack of school breakfasts and lunches. Since 2009, over 50 million mobile meals have been served.
There is also a farm stand program where they equip community members with tools to become their own change agents. Individuals are given tools and access to a distribution and supply chain network so they can sell fruits and vegetables, and help educate the community about healthy eating.
Chen gave up the reins of Food for Good in 2012 before moving on to her next role within PepsiCo. However, her initiative continues to grow, and it has grown into a global initiative for advancing food security, delivering millions of meals to communities in need.
In 2021, PepsiCo announced a new goal to make nutritious food accessible to 50 million people around the world by 2030 through the Food for Good program. The ambitious goal is part of the company’s pep+ (PepsiCo Positive) transformation, which has sustainability at its core. As a part of this commitment, Food for Good has already delivered more than 245 million meals to more than 41 million people around the world.
“As you start getting a lot of these blue-chip companies experimenting … I think there will be a tipping point. There’s a day when I hope we … don’t have to talk about social entrepreneurship and how [it is] different from normal business, because all business will be good business.” – Amy Chen
Amy Chen made Food For Good, a PepsiCo innovation possible. In our view, she shares the spotlight with all the other intrapreneurs who have done amazing work, be it Nitin Prajanpe at HUL, Mr. Sivakumar at ITC, or George Swenson at 3M. These are just a few and there are countless others whose efforts changed the fortunes of their organization.
Want to know the reason behind their success? Effective idea capture and implementation, proper innovation management. And you can get that for your organization too.
How? Get your hands on the best idea management software today.


India is a country which is known throughout the world for its reach tradition and culture. People throughout the world visit India to feel the lovely and special taste of tradition and culture. It is said that the way to reach someone’s heart is to go through his stomach and Indian food is well known for her taste of food and hospitality. Indian food restaurants are very famous because of the wide variety of food and its taste. There is a wide variety of foods available in India, foods like Rajasthani food, Bengali food, South Indian Food, etc.
Indian food restaurants are very attractive and the taste of the foods are extra ordinary. Especially Rajasthani food is most popular among the Indians and the tourists visiting India. Every year millions of tourists throughout the world visit Rajasthan. Not only the historic and cultural enrichment of Rajasthan attracts them but the taste of the food of Rajasthan also attracts them very much.
The food of Rajasthan is liked because it can last for several days and the food can be eaten anytime without heating it. The ingredients added in the food increase the taste without the fear of health. The food is prepared by keeping a perfect combination of health favoring materials. The food that you will get in any Indian food restaurant will be almost similar to the food that you will really eat in any of the restaurants in Rajasthan. You will never feel any difference in the taste as the process to cook it and the ingredients used in it will give the similar taste and you will surely love the taste of Rajasthan anywhere in India.
The most special dish of Rajasthan is the Dal Batti, bharta & Churma dish with a glass of buttermilk. This dish is world famous for its taste and is a different form of cooking. Dal or the pulses which are boiled and fried with special spicy tadka, Batti is the half baked wheat bowls which is broken into pieces and dipped in plenty of home-made butter. Bharta is made up of brinjals heated and fried with spicy paste, that will add some special flavor to the food.
The baked roti’s of bajra with vegetable saag and kadi is another most popular dish of Rajasthan. The rich Rajasthani culture with the feel of soil and the historical bravery story and the taste of the food adds a fantastic ingredient to your visit to Rajasthan. The kachori of Jodhpur, Mawa of Alwar, Lahsun ki chatney, rasgullas of Bikaner etc will make you feel the tastiest of the cuisine of the land.
All in all, you will love to enjoy these delicacies of Rajasthan. The tourists love to visit this place because of the rich culture that can be still seen existing here along with the historical monuments of great significance. The delicious taste of dishes of Rajasthan makes it a favorite spot for the foodies. Now with the presence of restaurants all over India that make and serve Rajasthani food, it is possible to enjoy those flavors without going to this land especially if you are at a distance. So, go and enjoy the tastiest of dishes soon!


Restaurant next to Nausicaa, L'Escale welcomes you in Boulogne-sur-mer every noon from Tuesday to Sunday, and in the evening during school holidays.
Our young and dynamic team offers local dishes with fresh products such as the traditional welsh rarebit, mussels of the opal coast, or fish according to the catch of the day.
The restaurant l'escale offers a warm and pleasant to eat alone, with friends or family. You will inevitably find a dish that you will like at an affordable price. We offer a covered and heated terrace, just in front of Nausicaa.Book your table now !
The staff from L'Escale invites you to (re) discover local specialties through its traditional cuisine.
Come taste the flavors of the sea directly from the fishing port of Boulogne sur Mer, our many specialties without forgetting our dishes and desserts "homemade".
A wide choice of aperitifs with and without alcohol to start well, followed by a wine list with varied varieties, will accompany as appropriate this moment of conviviality. All on the advice of our sommelier.Let's see the menu !
News & Reviews
Follow the news of the Brasserie L'Escale Boulogne-sur-Mer.
Discover our day’s dishes and the reviews of our customers !
Schedules & booking
Tuesday to Sunday : 12:00 pm - 3:00 pm
and in the evening during school holidays.
52-54 Boulevard Sainte-Beuve
Phone number : 03 21 32 76 58


With the disastrous state of today's food industry, I am more and more leary of the produce presented to me in the grocery store. The sad part is that many of us don't even stop to think at all about where or how these fruits and vegetables may be grown. With that being said, it's more important than ever now to research the nearest local farm and join their CSA. A Community Shared Agriculture programs allows you to pay for a seasonal share of the farm's harvest in advance. Then each week you visit the farm to pick up your own bountiful supply of produce.
Having lived in the farm landscape region of the garden state for most of my life, I think I've started to take local agriculture for granted. It wasn't until I joined a local CSA, Fernbrook Farm, and started making my own outings to their local farm in Chesterfield, New Jersey, that I truly realized the amazing benefits you can reap. Over the course of this summer I've come to truly appreciate not only the local produce that I use in the kitchen, but the grounding effects of simply making a weekly trip to the farm. Here’s why I think it's important for your mind, body, and soul to get connected to your local agriculture in the summer months!
Support Your Local Community
If you're like me, then you find it satisfying when you opt for a little cafe down the street from your house rather than a crowded chain restaurant, or you buy a dress from a small boutique rather than a store in the mall...catch my drift? The same phenomenon can be applied to your groceries here! Instead of taking the trek to your closest supermarket, why not support the local endeavor? A lot of CSAs are often on the small side too so they tend to try to create a community environment. For example, my CSA has outdoor farm table dinners every week that you can sign up for. I can't think of a better way to mingle with neighbors in the summer nights.
Eat More Veggies
If you pay for your veggies ahead of time, chances are you are not going to skip out on picking them up at the supermarket. When produce is fresh and seasonal, I think people are much more inclined to go for an cucumber rather than a bag of chips when scouring through the kitchen. Plus, I love the fact that the farm may offer a fruit or vegetable that you've never tried cooking with before and you find yourself exploring out of your comfort zone.
Pick Your Own Produce
Here in New Jersey, going to the apple orchard in the fall or a strawberry patch in the summer is a very familiar outing, that probably brings you back to memories of your childhood. I feel the same sensation when I wander into the fields to pick the weekly crops published on the rotating chalkboard at my CSA. Going out in the sun, and picking your own produce is a very grounding activity that allows you to step away from everything and enjoy a little sliver of nature in your week.
Learn A Little About Agriculture
Take the opportunity in the farming environment to not only get your hands dirty, but ask your local farmers about their processes. It's interesting to find out how long it takes to grow tomatoes for example or how this year's weather has affected the crops. Fully embrace this aspect, because there are not many times that you are directly at the source of your food!
More Bang For Your Buck
All CSAs range in pricing but on average are a few hundred dollars for the season. Most people can agree that if they eat lots of produce, it is well worth the money. At a supermarket you will probably spend twice as much money from spring through summer on fresh produce than if you take the leap to give the cash in advance and claim your prizes all season long.
Check out this great resource for finding a CSA nearest to you!