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CAKES Surprise! You're a Star! Mousse Cake Dia de los Muertos Cake Coming soon FUNFETTI WEDDING CAKE recipe and tuto Get A Rise Out of Baking Jan 19, 2019 - Explore Kim Vincent's board "Gesine Prado", followed by 166 people on Pinterest. See more ideas about baked in vermont, food network recipes, gesine prado.
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Life and career. Bullock-Prado was born in Washington, D.C. Bake up harvest pie recipes like a pro with these expert tips from pie maker and cookbook author Gesine Bullock-Prado. Each pie recipe makes a great addition to your holiday dessert table. Gesine Prado might be a star on the Food Network with her popular cooking show, "Baked in Vermont," but she is most at home on her Green Mountain State farm, cooking and baking up a storm for friends, family and teaching others the gift of creation in the kitchen. Prado is no stranger to show business.
Gesine Prado - Md Media Company
Other Apps. November 07, 2017. INTRODUCING: BAKED IN VERMONT!
Cranberry Pretzel Chocolate Chip Cookies - Cruelty free recipes
2017-12-27 · Recipe Courtesy of Gesine Prado Ingredients: 2 cups (250g) all-purpose flour, cold 1 teaspoon salt 1 tablespoon sugar 1 cup unsalted butter, cut into small pieces, and chilled in the freezer for 10 minutes 1/2 cup (120ml) ice water 1 teaspoon lemon juice. Directions: The Talk: Gesine Bullock-Prado. Pastry chef Gesine Bullock-Prado visited The Talk to make her Fruit Tart dessert recipe, one of many sweet ideas from her new cookbook, Let Them Eat Cake.
Gesine BP. 30,404 likes · 3,847 talking about this. I'm Gesine Bullock-Prado: pastry chef, author, baking instructor & baker of things on TV. Come for the pastry pics, stay for the FB Live baking
I'm Gesine. I bake.
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Chewy Candy Recipes that As TODAY Food continues to showcase easy recipes you can make in 25 minutes or less, Gesine Bullock-Prado, author of “Let Them Eat Cake,” joins Matt Kladdkaksmuffins Favorite Recipes, Cookies, Desserts, Food, Crack Crackers, Gesine Bullock-Prado says it's what's inside that really counts, and in this Chocolate Roll Cake, Chocolate Recipes, Swiss Chocolate Cake Recipe, Chocolate Wafers, Chocolate Ice Cream, Chocolate Desserts, Gesine Prado. Let Them Eat Cake includes 80-plus classic recipes in all their extravagant glory, as well as the secrets to making three Gesine Bullock-Prado (Inbunden). Jeff Mauro, Marcela Valladolid and Geoffrey Zakarian, shares simple dinner recipes and family meal tips, Gesine Prado makes a blackberry cornbread cake. This easy Black Forest Cake Recipe is a creamy, chocolate-cherry dream! Made author/entertainer extraordinaire Gesine Bullock-Prado's favorite fall pie.
Baker • Author Home. About Gesine. Classes.
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Let Them Eat Cake: Classic, Decadent Desserts with Vegan
Hot Cocoa. Recipe courtesy of Gesine Bullock-Prado. Gesine Prado is an acclaimed pastry chef, home cook, and baking instructor, teaching regularly at King Arthur Flour, Stonewall Kitchen, and her own baking school in Hartford, Vermont: Sugar Glider Recipes by: Gesine Bullock-Prado Fruit Tart Makes one 9-inch (23-cm) tart Ingredients: FOR THE CRUST: ½ batch Flaky Pie Crust Dough (see below) FOR THE FILLING: 1 batch still-hot Pastry Cream (see below) TO FINISH: 2 pints (670 g) mixed berries and/or cherries 2 kiwi, peeled and thinly sliced ¼ cup (60 ml) seedless red berry preserves (any Dec 7, 2019 - Explore Calena Gray's board "Gesine Bullock-Prado recipes", followed by 253 people on Pinterest.
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Sugar Baby Sampler - Gesine Bullock-Prado - ebok - Adlibris
Download for offline reading, highlight, bookmark or take notes while you read Sugar Baby: Confections, Candies, Cakes & Other Delicious Recipes for Cooking with Sugar. 2018-10-31 I love love love this cookbook. The recipes are going to be challenging to master, I know, but the clear directions and helpful tips give me the confidence to keep trying until I get them right. Gesine Bullock-Prado transcribes her sugar wisdom with the perfect balance of humor and guidence. I … Sugar Baby Sampler Oct 23, 2012.
Mousse Cake Dia de los Muertos Cake Coming soon FUNFETTI WEDDING CAKE recipe and tuto Get A Rise Out of Baking Gesine Prado Gesine Bullock Baked In Vermont Yummy Favorite Recipes Recipes Food Network Recipes Baking Food Bake It Like You Mean It by Gesine Bullock-Prado Gesine Bullock-Prado says it’s what’s inside that really counts, and in this visually sumptuous book, the author of Sugar Baby and Pie it Forward showcases cakes that are beautiful from the inside out. 2020-12-07 · Recipes from Gesine Prado's show "Baked in Vermont" are getting popular again online. Here are a few holiday confections you can try this year.
Recipes by: Gesine Bullock-Prado Fruit Tart Makes one 9-inch (23-cm) tart Ingredients: FOR THE CRUST: ½ batch Flaky Pie Crust Dough (see below) FOR THE FILLING: 1 batch still-hot Pastry Cream (see below) TO FINISH: 2 pints (670 g) mixed berries and/or cherries 2 kiwi, peeled and thinly sliced ¼ cup (60 ml) seedless red berry preserves (any flavor, as long as it’s seedless, will work 2012-02-29 2016-08-09 Pinterest. Email. Other Apps. November 07, 2017. INTRODUCING: BAKED IN VERMONT!


Famous Kolhapuri Veg & Non Veg Thali
We serve famous Kolhapuri thali at our largest AC dining hall in south west Maharashtra, Konkan, Goa & north Karnataka
Our specialty since last 5 decades is the famous Kolhapuri Mutton Thali, famous Kolhapuri Chicken Thali, Famous Kolhapuri Veg Thali, Tambda Rassa & Pandhra Rassa.
Along with the authentic specialty local cuisine we also serve the other famous menu. See our menu here.
"Authentic Kolhapuri cuisine... since 1968"


We had ourselves some portobello mushroom burgers with sauteed asparagus last night and strawberry shortcake for dessert...finally!
A little deviation from the plan, but like I said, pretty much expected. I have made the portobello burgers before, but I changed it up a little bit to use ingredients I had in the house. I used a black bean, garlic and thyme puree for some added protein, grilled up the portobellos after a little marinating in olive oil, garlic and balsamic vinegar. Topped with havarti (of course), spinach and tossed on a toasted sesame seed bun. Easy and pretty darn delicious. Then, I was going to roast my asparagus, but I changed my mind last minute. I decided to sauté them in chicken broth (not so veggie...sorry), salt, pepper and garlic (good things Hubs and I both ate this meal...apparently I have a thing for garlic!). They were really thick asparagi (haha), so I wanted to make sure I cooked them through and not dry them out. I think they turned out perfectly! Two green things on my plate...not too bad. Had to make some caloric room for the encore.
Mmmmm...I got a little crazy and thought making dough for strawberry shortcake was a good idea. Admittedly, I am not a very good baker at this point, I try, but often things get a little hairy in the kitchen when flour is involved. This was true of my shortcake, but I think it all miraculously worked out!
Fresh Florida strawberries, homemade shortcake with lemon butter spread and my first time making whipped cream. I know that seems crazy, but I really do like some cool whip!! The homemade stuff was pretty good and easy too :) The shortcakes...not as easy!
And all the while, this is what we we have to deal with!! How do you say no to this?!? I just drop some veggies while I am cooking...he loves it!
Have a nice Tuesday :)


A sodium restriction is an important part of the diet for kidney patients. We recommend no more than 2000 mg (2 grams) of sodium per day, which is a teaspoon of salt. However, you need to include in that amount what is already present in foods.
Studies have shown the average American consumes about twice the recommended amount of sodium per day, and only about 10% of this comes from the salt shaker. The rest is already in present in the food you eat.
Tips for reducing sodium in your diet:
- You may add small amounts of salt to your food during cooking - then, take the salt shaker off the table.
- Do not use salt substitute.Use Mrs. Dash (Salt free seasoning) in place of salt
- Avoid all seasoning salt, sea salt and garlic and onion salts
- Limit the intake of fast food and eating out, NO more than 3 times a week
- Limit the intake of convenience foods and pre-packaged foods:
- Fresh foods and home cooked meals will contain the least amount of sodium
- Take one day of the week to plan and prepare meals ahead of time
- Choose frozen meals that have 600mg of sodium per serving or less
- Limit processed and smoked meats, fish and cheeses
- Use fresh cuts of beef, chicken and fish.
- Limit pickles, sauerkraut, olives, V-8 juice, canned soups.
- Read food labels. Choose foods that are between:
- Limit foods with a daily value of 20% or greater
- Choose snack foods that have a daily value of 6% or less per serving


This year’s organically grown Stinging Nettle is slowly infused in organic Olive Oil, strained and bottled, in small batches. Full of vitamins and minerals, this plant brings plus lots of nutrients and is also known to reduce inflammation and histamine response. It’s often eaten much like spinach, is great tp drink as a nutritional infusion for prevention of allergies, and the live plant will indeed “sting” you, but that “sting” is a gift as it helps with arthritis-type pain!! It’s also great as a hair oil!
Ingredients: Organic Stinging Nettle infused in organic Olive Oil


“Absolutely Awesome service! Great food! Great atmosphere! If you’re ever in the Grand Rapids area, Bud and Stanley’s is a must visit.”
If you haven’t been to Bud & Stanley’s on the northeast end of town, you are missing out on a local favorite. After 20 years of providing exceptional service & outstanding food, including Prime Rib, steaks, salads, pasta dishes (have you tried our famous Goulash?) burgers and wet burritos, Grand Rapids locals know where to go for a casual evening of fun, food, drink and enjoyment.
Bud & Stanley’s commitment to extraordinary service, outstanding food and delicious drinks makes it the place to visit. It is where your friends are, and where people care enough to know your name. Many of our staff have been here since the beginning, serving daily specials that invite people from all over the city through our doors.
All summer long, on Thursdays and Saturdays, we offer local bands on our large outdoor deck. Karaoke on Saturday evenings, 8 new big screen TV’s to watch your favorite event, keno and pull tabs. Keep an eye out, as we will be adding Trivia night in the near future. We also offer daily happy hour specials. So come relax, and enjoy your favorite domestic, import or craft beer, cocktail or glass of wine.
Don’t just take our word for it! Over 1000 Google reviews averaging 4.5+ Stars.
Loved it! Great service and great atmosphere. Too much to say so I'll sum it up with... if you are looking for a good pub with a wide selection of entrees and sandwiches, you definitely need to go here.
The food, drinks and atmosphere was incredible, but it was the staff’s sincere friendly attentiveness that truly made our evening memorable.
Great little place off the beaten path. Lots of locals go to this place. Staff remembers everyone and is very welcoming. Food is good as well. Lots of selection of food and drinks. Plenty of parking available and it is well lit and cozy.
Delicious food, great atmosphere, great service!!!!
The food is always good and so are the prices. We love this place!
I absolutely love this place!! I’ve been coming here since I was a teenager with my parents and now it has turned into my local favorite bar/restaurant.
We love sending a bit of this experience home with our customers when they don’t have a whole evening to spend with friends at our restaurant. If you’ve not yet had Bud & Stanley’s takeout, try our new online ordering today. Grab one of our top five most popular dishes if you are looking for a place to start.


Paniyaram (kuzhi Paniyaram or Gunta Ponganalu) is a traditional south Indian snack, popularly served at the breakfast table in almost every south Indian house. These dumpling balls are traditionally made from rice and black lentils. The millet jars has twisted the traditional recipe a little bit and instead of using rice, we have put millets in our Paniyaram to make it more nutritious and healthier.
We have used jowar flour (sorghum) for the Paniyaram. Jowar flour is one of the healthiest grains in the world. It is a great source of dietary fibers, proteins, carbohydrates, niacin, folate, thiamine, calcium, and iron that are necessary for good health. Jowar helps to lower the LDL levels, reduces the chances of cardiac arrest, helps digestion, and keeps our bones strong.
Foxtail flour is also used in significant proportions. Foxtail flour (called Thinai in Tamil) is a significant part of the old Tamil traditional lifestyle because of its high nutritional value. It is richly packed with carbohydrates.
Our Paniyaram mix is enriched with the goodness of cumin and curry leaves. Cumin is well known for its herbal properties. It is great medicine for Irritable bowel syndrome, diabetes, stress, mental health conditions, and cholesterol.
Curry leaves are a culinary herb with powerful plant compounds which not only have an abundance of health benefits but also add a different aroma and taste to the food.


Garlic Parmesan Fries5:39 pm
I found this recipe on the Recipe Diaries and oh my goodness, my mouth is watering just looking at the photos!
- 3 potatoes, cut into wedges
- 4 garlic cloves
- Olive oil for drizzling
- Salt and pepper
- Parmesan cheese
- Dried parsley flakes
- Preheat an oven to 375 degrees.
- Cut the potatoes into wedges. Place the potatoes on a lined sheet tray with aluminum foil. Drizzle some olive oil over the fries and then the garlic. Season with salt and pepper and then the parmesan cheese. Using your hands, toss the potatoes around a bit so that the fries get all coated in all the good stuff.
- Bake in an oven for 30 minutes or until the potatoes have turned golden brown.
As you can see, super easy to make, and they look super delicious! I will definitely be making these sometime soon.
Love Amy x
Recipe and photos don't belong to me. Source: Recipe Diaries


300 TECHNOLOGY WAY SUITE 203
ROCK HILL, SC 29730
Selena is new to the Rock Hill area. She was born and raised in Charleston, WV and relocated to South Carolina in 2020. Selena has worked in the restaurant and hospitality industry for more than 20 years. She gained a love for bartending, catering and event planning from her uncle who was well known in the Charleston area and beyond. Selena has worked in many popular upscale restaurants in Charleston such as The Fifth Quarter, The Bistro @ The Barge, Brick & Barrells and more. She is an experienced Mixologist and specializes in the Classic cocktails. Selena prefers Bourbons and Whiskeys but enjoys constructing well- balanced craft cocktails that are sure to keep you coming back for more. If you can think it, she can mix it! Selena Enjoys spending time with her children, kayaking, cooking and candle making. Come in and say “Hello”.
Sean Potter grew up living in 5 different countries as a child, which exposed him to a number of different cultures and experiences. Sean moved to Charlotte in the late 80’s as a child, falling in love with its charm and Southern Hospitality.
Upon graduating from college, Sean dove into a hospitality career with BLT Steak, opening the restaurant with them in The Ritz Carlton in Charlotte, NC and operating the Miami Beach, FL, location. Sean then jumped onto the team of the 1 Group and STK, opening multiple restaurants with the company across the country, in locales from Florida to NYC to Las Vegas. After spending 3 years on the road with the group, Sean decided it was time to settle down, moving back home to Charlotte to join the Dineworks group, where he was tasked with overseeing 2 restaurants in Charlotte, NC and 2 in Dallas, TX.
In 2016, Sean was selected to join Marriott Hotels International as part of a team that would re-invent food & beverage for the brand at their beta hotel. Charlotte Marriott City Center. Sean was hired to oversee Stoke, Stoke Bar, and Coco + The Director. While with Marriott, Stoke was named to USA Today’s top 25 best new restaurants in America list. Sean considers himself fortunate to be a driving part of the M Beta program that conceptualized over 300 proofs of concept.
A native Charlottean, Chef Chris Coleman first gained an appreciation for local ingredients and fostering community while spending summers on his grandparents’ farm in Mississippi. The access to fresh, locally-grown food imprinted on his budding culinary mind, as did the intimate, hands-on experience with Southern growing seasons.
Chris was never far from Southern food. He was 14 when he started his first industry job at a local fish camp, working his way up through the ranks from busser to kitchen expediter.
While a student in Central Piedmont’s culinary program, Chris took a job as a line cook at the McNinch House, one of Charlotte’s most storied fine dining restaurants. He was quickly promoted to head chef at the age of 21.
Chris followed up these early ventures by opening The Asbury, a 40-seat farm-to-fork restaurant at The Dunhill Hotel. Under his direction, the restaurant won multiple Charlotte Magazine “Best of the Best” Awards.
As director of culinary experience at Charlotte Marriott City Center, Chris helped lead the team that reinvented food and beverage for Marriott international. Stoke, Stoke Bar, and Coco and the Director are brand firsts at Marriott’s M Beta hotel, where Chris oversaw all culinary aspects.


Aba & Shamana’s World
Chapter 1 Audio
Shamana's Fruit Compote
Inspired by Shamana and much loved by Josef from the book
Aba and Shamana
Recipe researched by Lauri Valli
Nectarines 8 Large
Plums 8 Large
Dried apricots 2 and half cups
Dried prunes 2 and half cups
Dried fruit salad 2 and half cups
Star Anise 2 or 3
Cinnamon stick 1 only
Powdered spice half level teaspoon
Sugar 1 cup
Honey 3 tablespoons
*Marsala 1 cup
*Brandy ¼ cup
Place all ingredients in a large saucepan with Star Anise, cinnamon stick, powdered mixed spice cover with water, add sugar, honey, cup of *Marsala,*Brandy, ( *for under 18’s please use nonalcoholic replacement and ask parents for assistance)
On low to medium heat on stove *hotplate (*be sure to have parents supervise if under 18) cook fruit until soft and juice reduced by half.
Remove from saucepan, (have parents assist) strain, reserve the juice in a suitable container.
Place the fruit back in the saucepan gently cook for another 5-10 minutes. Then remove from stove.
Place in a container. The Fruit Compote is now ready to be served with either fresh cream or ice-cream.
Place heaped spoonful’s of the Fruit Compote into a desert cup add some of the reserved juice then top with a good dollop of cream or ice-cream.
As you savour the delicious taste of the Fruit Compote andas all the ingredients come together, to softly explode on your taste buds, you will come to realise why Josef loved Shamana’s Fruit Compote so well!
With love from Lauri


Today's youth are falling prey to increasing weight at an early age, trying to improve diet at an age at which they can keep themselves fit by doing physical activity.
Due to this condition, diabetes, cholesterol and many other types of serious diseases are coming in the grip. Today, due to the increasing weight, the number of sick patients is increasing.
If you are also struggling to lose weight for a long time
So let's know such a super diet that will definitely start reducing your weight.
Paneer can be included in the diet. It is the best source of protein and vitamin C. There are many nutrients present in paneer, which gives good energy for the whole day.
Make green vegetables a part of the diet. vegetables are rich in vitamins which are helpful in reducing weight fast.
You can consume soup made from vegetables daily. Soups help to keep you hydrated throughout the day as well as improve your health condition. Due to this, your weight also reduces rapidly.
If you want to lose weight then start consuming seasonal fruits. People who consume fruits according to the season, they consume more nutrients than others.


Acai Berry Supplements Are a Brand New Natural Provider of Illness Reducing Nutrients
Berries and chocolate. Typically a
wonderful combination, right? What if there was a berry that had a cacao tang in
it? Well, thanks to Mother Nature, there is. This amazingly healthy berry
is called the Acai berry (pronounced a-sigh-ee). While it doesn't taste completely like pure chocolate, the bitterness of cacao is
blended into Acai's own intense flavor. The overall taste is
actually tough to determine as some of its juices have actually been compared to
astringent raspberries while others insist Acai produces a salty taste (like say, olives.)
Nevertheless the flavor is not the only aspect that makes
Acai so one-of-a-kind.
From the jungles of the Amazons, Acai berries have already been
consumed by Brazilians for years. But most recently, a lot more of these grape-sized berries are being
harvested from the South American palm trees and made into healthy eating supplements for consumption around the world.
Classified an anti-oxidant superfood, its known for its enormous levels of
anti-oxidants and its dietary value. Acai has double the oxidant
battling capability of blueberries, the previously recognized antioxidant champion.
Ingestion of the berry is declared to supercharge energy and resistance against health issues. Really, the list of features is almost incalculable, varying from
bolstered digestion to
much better flow, as well as better sleep. It is based on these
phenomenal characteristics that the Acai has been recommended to as the most
nourishing fruit on earth.
However, if you're a juice supplier trying to find a cutting-edge business venture, quite a few juice and smoothie producers have actually already begun
taking advantage of this nutritious fruit.
While the fad is still somewhat recent, supermarket displays are currently well
filled with the likes of organically produced Acai
fruit juices, yogurt drinks, smoothie
mixes, as well as teas.
And the bottles of these products make a lot of health promises. I'm downing an "Organic Acai Antioxidising Superfood
Smoothie" now that
good enough for a meal substitute. Is that true? Well,
it sure seems to please my dietary demands as the Nutrition Facts label showcases enough quantities of
protein, carbs, fat, potassium and even
omega-3 fatty acids ! And ... in fact it's the only thing I've eaten today so far and I do not think I'm hungry! It could be that this things really does what it claims. (Don't do this in your
home though everybody, Acai should not be the sole thing you ingest all day.).
Acai has actually also displayed some promise
for the deterence of heart condition, as it has 10-30
times the level of cardiovascular-fighting phytochemical called Anthocyanin, a chemical likewise found in red wine. You might have become aware of these
phytochemicals from the studies that point out
a low level of heart problem in France
regardless of the rich fat consumption in that country. Research appear to suggest that the phytochemicals in the red wine are responsible for this healthy consequence. shop here
With all these perks, it appears
that Acai berries would make an amazing dietary
supplement to your meal plan. Simply be
prudent about just how
much Acai you take. There is such a thing as an
antioxidant excess, with negative side effects such as some weakness, fever and toxicity. So, with a fruit so jam-
packed with antioxidants, one must beware. Specialists advise examining with your general practitioner just what your best possible dosage of anti-oxidants is.


The Bittersweet Truth: Effects of Sugar on Our Bodies and Healthier Alternatives
Sugar, once a rare and treasured commodity, has become an integral part of our modern diets. From the sugar-laden treats that tempt us at every corner to the hidden sugars lurking in seemingly innocent foods, our consumption has skyrocketed over the years. However, as our love affair with sugar has grown, so have the concerns surrounding its impact on our health. In this article, we delve into the effects of sugar on our bodies and explore alternative methods to maintain our health.
The Sweet Side of Sugar:
Sugar, in its simplest form, is a carbohydrate that provides our bodies with energy. Our bodies convert sugar into glucose, which fuels our cells and powers our bodily functions. However, the issue arises when our sugar intake surpasses our body’s energy needs.
The Bitter Reality:
Excessive sugar consumption has been linked to a range of health problems, some of which include:
- Weight Gain and Obesity: High sugar intake can lead to weight gain and obesity, as excess sugar is stored as fat in the body. It also disrupts the body’s natural hunger and satiety signals, making it easier to overeat.
- Type 2 Diabetes: Regularly consuming too much sugar can contribute to insulin resistance, a key factor in the development of type 2 diabetes. Over time, this can lead to chronically high blood sugar levels.
- Heart Disease: Excessive sugar intake has been associated with an increased risk of heart disease. High sugar consumption can lead to high blood pressure, inflammation, and unhealthy cholesterol levels.
- Dental Issues: Sugar is a primary contributor to tooth decay. Bacteria in the mouth feed on sugar, producing acids that erode tooth enamel and lead to cavities.
- Metabolic Syndrome: This cluster of conditions, including high blood pressure, high blood sugar, excess abdominal fat, and abnormal cholesterol levels, is closely linked to excessive sugar consumption.
- Mood Swings and Mental Health: A diet high in sugar can contribute to mood swings, anxiety, and depression. The rapid spikes and crashes in blood sugar levels can affect neurotransmitters and overall brain function.
Choosing Healthier Alternatives:
Reducing sugar intake doesn’t mean eliminating sweetness from your life altogether. Here are some alternative methods to satisfy your sweet tooth while prioritizing your health:
- Natural Sweeteners: Opt for natural sweeteners like honey, maple syrup, and agave nectar. While they still contain sugar, they offer additional nutrients and may have a lower impact on blood sugar levels.
- Stevia: Derived from the leaves of the Stevia plant, stevia is a calorie-free, plant-based sweetener that doesn’t raise blood sugar levels. It can be a great option for those looking to cut back on sugar.
- Fruit: Fresh fruits like berries, apples, and oranges provide natural sweetness along with fiber, vitamins, and minerals. They’re a nutritious way to satisfy your sweet cravings.
- Mindful Consumption: Be aware of hidden sugars in processed foods. Read labels carefully and choose products with lower added sugar content.
- Home Cooking: Prepare meals at home whenever possible. This way, you have control over the ingredients and can choose healthier sweeteners and portion sizes.
- Limit Sugary Beverages: Sugary drinks are one of the leading sources of added sugars. Opt for water, herbal teas, or infusions instead.
- Choose Whole Foods: Focus on whole, unprocessed foods. These are typically lower in added sugars and higher in essential nutrients.
While sugar may add sweetness to our lives, the consequences of excessive consumption are far from sweet. From weight gain to chronic diseases, the effects of sugar on our bodies are significant. However, with mindful choices and healthier alternatives, we can enjoy sweetness in a way that supports our overall well-being. By understanding the impacts of sugar and making informed dietary decisions, we can take a step towards a healthier, happier life.


Three counties catering was established over 30 years ago and is a family run business with a wealth of experience in all types of outside catering. We have gained a reputation for wholesome, plentiful food and efficient, friendly service, at a reasonable price in the Cheltenham and Gloucestershire area.
Please take some time to look at our suggested menus on the following pages and get in touch by phone or email if we can help.
Finger Buffets are ideal for informal gatherings, with a wide variety of items to please everybody.
A Cold Buffet is a selection of cold meats and salads, attractively garnished which is served by our staff from a buffet point.
Hot Buffets are great when you need something a little less formal than a sit down dinner, and with more variety. Paella is also an option.
A 2 or 3 course plated meal, served to the table by our staff.
This would be cooked outside under our gazebo, and then served from chafing dishes by our staff, with an assortment of salads.
We have a wide range of menus to suit your requirements on this special day.
This can be a simple delivery of finger food, or we can help out with serving of tea & coffee etc.


Looking for a family-friendly pizza restaurant in Hollywood and West Hollywood? Join us at our Hollywood restaurant or order pizza delivery. We boast tantalizing food, a low-key and welcoming atmosphere, and a convenient location. Our famous pizza place is located near the corner of La Brea Avenue and Santa Monica Boulevard—close to the Walk of Fame, Dolby Theatre, and TLC Chinese Theatre just a block from West Hollywood. We’re right near Plummer Park, too! Swing by when you’re in the area!
An American icon for more than 60 years, Shakey’s Pizza has touched the hearts and tantalized the taste buds of millions of people. Dubbed as “The World’s Greatest Pizza”, Shakey’s classic thin crust pizza dough is made fresh daily – never frozen – with real ingredients including extra virgin olive oil, vine-ripened tomato sauce, non-GMO California basil, and whole milk mozzarella cheese. Shakey’s is the go-to gathering place for birthdays, anniversaries, graduations and team celebrations. But you don’t need a special occasion to savor Shakey’s tasty trio of handcrafted pizzas, crispy fried chicken and signature Mojos Potatoes. Shakey’s famous Bunch of Lunch served from 11am to 2pm has something for everybody. Guests can feast on an unlimited pizza, all you can eat salad, fried chicken, Mojos, pasta, savory sides, desserts and more – all for one low price. With an Under $5 Happy Hour menu weekdays from 3pm to 6pm, guests can watch the game on big screens or simply unwind with a pint or a pitcher of popular domestic and imported beers paired with our tasty chicken wings, tenders and pepperoni twists.
Year : 1954
Payment : Cash and Credit Card
To apply for this job email your details to email@example.com


Ordering dine-in or take-away has never been easier… try it NOW> >
Welcome to Persian Flavours
the very best of modern and traditional Persian cuisine,
a trendy setting, friendly service and
an unforgettable experience.
338 Springvale Road Forest Hill, Victoria,
Persian Flavours is a Persian restaurant with authentic meals made with fresh and Persian ingredients.
We pride ourselves in using the best quality meat sourced from reliable sources and traditional recipes.
We focus on high quality food, friendly service and warm ambiance. We are a BYO for Wine.
Persian Flavours is available for exclusive events for up to 70 guests.
We can help create right menu for your needs.
Meals with a delicate flavour
Persian food is known for its sweet, sour, floral and fruity notes.
At Persian Flavours, you won’t find dishes that are piled with too many spices at once, or rely on extreme flavors.
It’s all about delicacy and balance
For that signature dining Iranian experience, come and enjoy the modern Persian menu. a selection of fine wines and friendly service.
Most Popular dish: Kebab Platter.
Your Favourite Persian Classics
Enjoy the delicious flavours of the staples of Iranian food that are include rice, various herbs, cheese, a variety of flat breads, and delicious meats. Poultry, beef, lamb, or fish are all among a customer’s favourites. Stew over rice is by far the most popular dish that you simply MUST try when you visit Persian Flavours.
What Our Diners are Saying
“It was really fun getting to know the dishes at Persian Flavours. The staff were all very helpful in answering my questions. The was amazing and better than I could have envisioned!”Eve Crawford
“Fabulous food and great service. Took my whole family... there was so much food! We'll definitely be back”Aura Brooks
“Persian Flavours is by far the best Iranian food I have ever tasted. The service was also great ... Highly recommended this really trendy place.”Zak Reid
“I'm wondering why I never visited here sooner! Seriously, great food. Thanks for an amazing evening!”Jack GrahamCo Founder, Coffee Inc


With a view of the gardens and the first rays of the sun to wake up in a good mood, the breakfast at the Villa Clarisse, all in generosity and flavours will allow you to recharge your batteries before setting out to conquer the island of Ré. Fresh bread, pastries, omelettes, honey from the island, granola ... Whatever your preferences, choose your favourite breakfast!
The Honesty Bar, an exclusive tailor-made service
Discover now our Honesty Bar open every day from 5 p.m. to 7 p.m. for a relaxing break in a confidential place. Our private room welcomes you to make you taste different liquors and wines. Here, the mixologist is you! All you have to do is to write down the drinks you have consumed, and they will be billed to you when you leave. Take advantage of this feeling of being at home to spend a warm moment in a space that is dedicated to you.
Picnic at the Villa Clarisse in a natural setting
Fancy a light meal, on the terrace, in the gardens or to take away for a good time? The Villa Clarisse offers picnics from Easter to All Saints' Day. On the menu, local products, tapas, seafood platter, oysters, fresh toast with tomato and goat cheese from the island of Ré, which will make your mouth water.
This large, cosy lounge welcomes you every day when you return from a walk on the island of Ré to read a book, share a board game, enjoy a hot drink or even a light meal. With its rustic decoration and enticing scents of coffee and chocolate escaping from the adjoining kitchen, you feel at home and enjoy a real moment of relaxation.
La Table d’Olivia, a gourmet symphony in an intimate setting
Discover the quality and freshness of the products and dishes of the island of Ré at our restaurant La Table d'Olivia, located at the Hôtel de Toiras, a 5-star hotel Relais & Châteaux, 5 minutes away from the Villa Clarisse. Simplicity and authenticity await you on the plate, carefully prepared by Chef Thibaut Peyroche d´Arnaud. It enhances local, seasonal products and gives pride of place to short circuits in a sustainable and eco-responsible gastronomy approach. Here the fennel is eaten confit, the Saint-Pierre goes well with a stew of verbena beans, the strawberries are adorned with a red pepper sorbet. So many alliances that provide an explosion of flavours on the palate.


Jason and Seraina Killoran began down the road to becoming organic market gardeners when they both were in their mid-20s. They didn't know much about gardening when they started, but they were determined.
Jason's Grandpa's Farm, Snick's Farm, near Jonesville is what brought them both to the area. In 2009 Jason came to Jonesville, after a serving 2 years in the Peace Corps in Moldova. He spend a year working on a produce farm near Adrian to learn the a what he could about market gardening. In 2010 He planted his first garden at Snick's Farm and began doing local farmers markets and set up a farm stand at "Snick's". Seraina came to the farm the following year as WWOOFer from Switzerland, looking to improve her English and spend a summer working on a small organic farm. They hit it off from the start, and before the summer ended they became partners in both live and the business of farming.
In 2012 they decided to move off to their own place, and bought a small house with 8 acres and several barns a few miles north of Snick’s Farm. The property they bought needed a lot of work, so they continued to grow produce and raise livestock at Snick’s Farm. In 2017, they decided it was time to focus on what they could do best on their own land, so they sold off their sheep and cattle, and began moving the green houses. When they made the move they invested in making a more efficient packing area and expanding their hoop house production to extend their going season. They completely renovated an old barn to create a packing area with a large walk in cooler built larger greenhouse with an efficient wood/coal stove, and added 5 new small hoop tunnels. By spring of 2018, they broke ground on a 2-acre garden and started their second farm business “Willow Garden”.
To make sure the garden would be productive they invested in the soil. In the first years, they brought in truckloads of manure, compost, and mulch to give the soil the organic matter it would need to produce healthy vegetables year after year. After 3 years their investments in the soil were starting to pay off. They had increased the organic in the hoop houses by 250%. Their crops were starting to look healthier and yields were increasing. On their way to creating Willow Garden they rarely made enough to pay themselves, and often did most of the work themselves. Two years after starting the new farm business they were able to hire a seasonal farm crew, allowing them futher increase the productivity of the farm. They now farm year-round, spending the winter months planning the season, making maple syrup in the early spring, starting seeds in their greenhouse for plant sales and their own garden, and selling a wide variety of fresh-picked organic produce from April - December.
In 2020 to adapted the Pandemic, they began offering home delivery to Jackson and Hillsdale area. They continued the service and began partnering with other farmers and local producer to expand their online inventory. Aside from their own produce you can now add Fresh baked breads from Doughnation Bakery, Sunrise Poultry Eggs, Ad Astra Coffee, or Greener Grass Farms Meats to your weekly order.
© All rights reserved


If you’ve been paying attention to health and nutrition, you likely understand right now it is essential you take in a great dose associated with antioxidants every day. A person experience…
- toxins from your environment,
- from the meals, you consume, as well as
- From the tension, you have on the day-to-day basis.
Spotify family – All this accumulates and can do a number on your all-around health. Fortunately, by eating meals rich in anti-oxidants, you are able to assist in avoiding a number of this particular harm. Anti-oxidants work to reduce the effects of toxins before these people cause substantial problems with your wellbeing.
Spotify family which foods are best? Can those meals help you say goodbye to harm’s way? Let’s explore the top recommendations to consider…
- Chocolates: That’s right! Chocolate enthusiasts delight! Consuming chocolates can be a delicious treat so far as your health is concerned. Chocolates are lower in sugar compared to regular whole milk dark chocolate, and while it does contain a few body fats, it’s from a healthier source.
Dark chocolate is loaded with antioxidants to help… fight disease, reduce your levels of cholesterol, and help increase mind wellness.
Spotify family; sink your teeth right into a piece. However be sure to limit you to ultimately a couple of squares only: this will help keep the calorie intake in check.
- Pecans: Additional meals often ignored, tend to be pecans. They’re an excellent source of anti-oxidants you might want to consider adding for your listing of well-balanced meals. Full of wholesome fat, pecans are ideal for assisting to strengthen glucose levels too.
You’re going to get a little protein as well as carbohydrates from pecans, plus a sensible quantity of fiber. Which makes it an excellent option for individuals with Type 2 diabetes who’re struggling with their own blood sugar levels?
- Artichokes. If you select the actual vegetables to consume together with your meal, chances are good you are opting for varieties such as spinach, carrots, or even hammer toe. While these are all healthy choices, artichokes are better.
Artichokes are among the foods greatest as a whole anti-oxidant amount, so might be great for combating illness. Artichokes are also loaded with soluble fiber and are a comparatively low-calorie food.
- Red grapes. A delicious fresh fruit well-known with regard to battling bladder infections, cranberries really are a must-have in each and every diet plan.
Eat them clean although for the best outcomes. Cranberry extract sauce consists of way too much-added sugars, so will not be a perfect choice in the event that health is the top concern.
Maintain these types of delicious meals in your mind and consider including them in your diet plan these days. They will all help you take your wellness up a notch.


Dryden is an agricultural community, as our rolling hills, diverse barns and annual Dairy Day celebration indicate.
Even in the midst of agricultural abundance, sometimes people find themselves in need. Here’s where to go for food in Dryden.
Clark’s Dryden Food Mart, 33 North Street, Dryden. A full service store with a deli and meat counter.
Dedricks Farm Market, 13 Cortland Road, Dryden
A second generation farm market carrying seasonal produce and plants outside with bulk food and local dairy and baked goods inside.
Bigsby Market, 1418 Dryden Road, Freeville
Fresh, local produce is served up alongside garden and landscape plants and wood hardscape such as Adirondack chairs.
To access free food options in the community, check out:
The Dryden United Methodist Church Community Dinner – Wednesdays, 5:30 p.m.
Every Wednesday (except the 5th Wednesday of the month) the Dryden United Methodist Church, 9 East Main Street, hosts a Community Dinner. Anyone is welcome to share in a free dinner from 5:30 to 6:30 p.m. Dinner on the first and third Wednesday of the month are provided by the Methodist Church. The second Wednesday is served by Covenant Love Community Church. Holy Cross Catholic Church serves on the fourth Wednesday.
Dryden Kitchen Cupboard
Housed at the First Presbyterian Church of Dryden, 6 North Street, the Dryden Kitchen Cupboard provides a three-day emergency supply of food once a month to families residing in the Dryden School District. They also provide holiday baskets at Thanksgiving and Christmas.
- Mondays, Fridays, & The Last Saturday of the Month from 11 am to Noon
- Wednesdays from 5 pm to 6 pm
Follow the Kitchen Cupboard on Facebook
Freeville Food Pantry
- 2nd and 4th Monday of the month from 6 to 7 pm
Mobile Food Pantry/Food Truck
The Food Bank of the Southern Tier Mobile Food Pantry comes to Reach Out for Christ Church, 318 Johnson Road, Freeville on the 3rd Thursday of every month from 5 to 6 pm.
Summer Lunch Program
Free lunch is served during the summer months (July and August) for youths up to age 18.
High School/Middle School, 118 Freeville Road 12:15 – 1 pm
McLean Fire Department, 2 Stevens Road 11:30 am – 12:30 pm
Little Creek Trailer Park, North Street, Dryden 11:45 am – 12:15 pm
Poet’s Landing Freeville Road 12:25 – 1 pm
These sites offer more information on free food resources in Tompkins County.


This Tomato Basil 15 minutes Pasta is the perfect weeknight meal for hectic days. Super quick and super delicious and full of the Tuscan flavors we know and love thanks to the addition of Bertolli Sauce. When it comes to dinner time I’m looking for meal ideas that are as quick and easy as they
Salted Caramel Apple Hand Pies are the perfect Fall dessert for the Holiday season. I’m going to be completely honest with you; I used to think that pieces were not my thing, mainly because they were somewhat difficult to make, and also because my crust making skills were, well, let’s say less than ideal. However
Pumpkin Spice Latte Muffins are going to become your go-to breakfast during fall I’m obsessed (like seriously OBSESSED) with pumpkin spice latte! I’m one of those persons that talk year round about how great fall is because I get to drink all the pumpkin spice lattes in the world, yes I know it’s #basic but I
This post is sponsored by Philadelphia Cream Cheese There are a couple of things that I love with all my heart: fresh ingredients, easy recipes, and herbs. This Cream Cheese Tzatziki recipe is packed with all those things and has become an entertaining staple around here. The most important thing about this Cream Cheese Tzatziki
I have a thing for iced coffee, especially when it’s hot outside, and the sun is shining and the day looks perfect to go for picnics and lake trips. So what a girl with a passion for iced coffee can do to take her love to the net frozen level? Make Iced Coffee Ice Cream!!
There’s nothing better than a good malted chocolate cake. Seriously, it’s super indulging, everyone LOVES it, and the flavor combo is just amazing. I recently fell in love with malted chocolate frosting (seriously you need to go and make it ASAP) and knew that the best thing to pair it with was with a good
Hey there friends! I have some amazing news to share with you all! I just launched a new service: Recipes + Pictures ready to publish in your blog sent straight to your email once a week. Basically I take care of all the testing, cooking, shooting and heavy lifting so you can just hit publish.
If you have been a reader around here for a while then you probably already know that I have a soft spot for frosting, Seriously, I pretty much believe that everything frosted is better, everything. But for the sake of keeping things simple around here, I always stick to a couple of tried and true
I have a confession to make: I just love pancakes so much I could marry them like I’m not even joking that’s how much I love a good fluffy pancake but the truth is sometimes I just want to roll out of the bed and eat a stack, not make it from scratch. And I know


How to make (Nicki’s) Finger Lickin’ Spicy Barbecue Chicken
Serves: 1 ha ha ha ha ha ha! I wish!
Oh alright… I SUPPOSE 12 drummers will feed up to 6 people if you’re catering for 2 per person, but you might consider 3 if your friends are piggies like us! 😉
Cooking Time: 40 minutes (maybe a little longer on the barbecue)
- Pack of 12 chicken drumsticks, skin on. (Can also be used with thighs)
- Olive, vegetable or sunflower oil
- 1 tbsp Chinese Five Spice
- 1 tbsp crushed black pepper
- Fire up the barbecue OR pre-heat the oven to 200C/400F/Gas 6
- Grab 2 plates
- Unpack your drummers onto one plate and on the other, roughly mix together the Five Spice and pepper
This is where it gets messy!
- Pour some oil into your hands and rub each drumstick until coated, then rub the chicken with the Five Spice and pepper rub
- Coat really well
- Whack your drummers on the barbecue* or pop ’em in an oven-proof dish and slam in the centre of your pre-heated oven for around 40 minutes, or until they’re well cooked. If you don’t like them crispy, set the timer for 30-35 minutes, but do check to make sure the juices run clear to ensure the chook is cooked!
- Serve immediately


We are thrilled to announce that our B37 Lan Series Chef Knives has won the Silver Innovation Challenge Award from Commercial Kitchen in London!
This prestigious award recognizes the most innovative and cutting-edge products and solutions in the catering industry. Our B37 Lan Series Chef Knives are meticulously crafted using our proprietary Powder Steel, boasting an impressive 73 layers of Damascus pattern. The ergonomic handle design is made of natural solid olive wood, which is durable, beautiful and comfortable to hold. The blade is sharpened by traditional wet manual cutting technology, resulting in a razor-like edge that can slice through any food with ease.
Our B37 Lan Series Chef Knives are the perfect choice for professional chefs and culinary enthusiasts who value quality, performance and aesthetics.


Mexican Chocolate Tart
★☆☆☆☆ (very easy)
- 160g AP flour
- 100g butter
- 50g sugar
- Pinch of salt
- 1 egg yolk
- 1 tbsp dutch-processed cocoa powder
- 500g dark milk chocolate
- 400ml cream
- 1 pack of vanilla sugar
- Cocoa for dusting the cake
- Preheat oven to 200°C (390°F).
- Combine flour, sugar, salt, egg yolk, cocoa and butter and knead until smooth. Put in refrigerator for 30 minutes.
- Grease a 24cm (about 9”) spring form pan and and lay out dough, forming a crust. Prick it with a fork several times and lay out with parchment paper. Fill with dried peas.
- Bake for 15 minutes, remove peas and parchment paper and bake for further 10 to 15 minutes.
- Chop up chocolate and heat up cream in a small pot. Remove from heat. Add the chocolate along with vanilla sugar to the heated cream and stir until smooth. Let it cool off for 30 minutes.
- Pour mass into crust and put in refrigerator for 4 hours. Dust with cocoa powder.
Raspberry Lychee Mojito & Passionfruit Pineapple Mojito


This is amazing – how to grow produce in a cold climate – in FREIGHT CONTAINERS!
The inspiration for Freight Farms, an urban farming business headquartered in South Boston, was launched after co-founders and friends Jon Friedman and Brad McNamara realized that New England currently gets almost 90% of its food from outside the region, yet 10-15% of households still report that they don’t have enough to eat. The over reliance on imported produce drove Friedman and McNamara to launch a Kickstarter campaign in 2011 for their farming business, which sells freight containers to would-be farmers, many of whom aren’t necessarily farmers by trade, but are interested in contributing to sustainable living. A Freight Farms container is designed to be largely self sustained, and uses solar energy to provide the majority of electricity required to grow the crops. Julia Pope, who works in farmer education and support at the organization, says people can find the freight containers squeezed between two buildings, in a parking lot, under an overpass, or virtually anywhere in the modern urban terrain.
Freight Farms has spread north from Boston to Canada, and Pope says there are just over 100 of the company’s container farms operating in the US alone. The company outfits each 40ft container with the equipment for the entire farming cycle, from germination to harvest. This equipment, which the company calls Leafy Green Machine (LGM), creates a hydroponic system, a soil-free growing method that uses recirculated water with higher nutrient levels to help plants grow. Vertical growing towers line the inside of the shipping container, with LED lights optimized for each stage of the growing cycle. Farmers can manage conditions remotely using a smartphone app called Farmhand, which connects to live cameras inside the container.
Pope says that of customers who have purchased the LGM, more than 50 have started small businesses, each consistently producing two acres worth of food year-round. One of these businesses is Corner Stalk Farm, which sells locally grown leafy greens – including kale, mint and arugula, as well as more than varieties of lettuce, to cater to demand at various farmers markets in Boston and Somerville, the city’s landmark Boston Public Market, and through orders from produce delivery services (such as Amazon Fresh) that are increasingly popular in cities. It’s no small feat to own and operate the LGM: purchasing one of the containers will run an aspiring business $85,000, with operating costs adding up to another estimated $13,000 per year.
Read the full article: https://www.theguardian.com/sustainable-business/2017/apr/16/boston-organic-food-farming-agriculture-startups


Household reunions are essential, and cook-outs are the very best for these sort of events. To achieve a unique taste, a smoker is regularly an excellent idea. The Masterbuilt Smokehouse is simply the necessary things for you if you are searching for that extra taste.
Napoleon AS300K Apollo 3-in-1
The Napoleon AS300K Apollo 3-in-1 design allows individuals to prepare with ease meat of all types, fish or veggies containing a unique taste worth enjoying. The Napoleon AS300K smoker has several events that enable a higher power of the temperature level, therefore preparing the meat much better. This electric smoker has the best upper cover which contains a straight bar with five meat hooks best for hanging and cooking fish, ribs or various kinds of sausages, making this form a robust and capable financial support for any house.
Infinite content houses in the United States utilize the Bradley BTDS76P digital 4-rack electric smoker to make high-quality food that rates are teaching colleagues in several times. With a clear and vigorous burning effectiveness rate, the Bradley boosts the user's chance to make tasty food. It involves total digital buttons that enable you to change the temperature level, period and smoke controls. The Bradley BTDS76P electrical smoker has four dish racks where you can position the food. This is the reason that this design has a business location amongst the favorite expensive electric smokers in 2016.
Weber 731001 Smokey Mountain
The majority of the present leading ranked electrical smoker evaluates the ongoing effectiveness and resilience of the Weber 731001 Smokey Mountain cooker 21.4-inch charcoal smoker. It is thought about a kind and trustworthy outdoors cooker. With a large 22.5-inch capability this design is perfect for summertime cookouts, assisting the user to accomplish brand-new scrumptious cooking limits. The Weber 731001 Smokey Mountain cooker is constructed of porcelain-enameled steel and has two nickel plated 22.5-inch cooking grates as well as a helpful thermometer that allows you to inspect the internal temperature level and change it with ease.
Getting marks from the bulk of today starting ranked electric smoker evaluations, the Weber 2820 Smokey Mountain cooker and smoker presents a total genuine smokehouse taste right in the intimacy of your house. The smoker has a bowl and covers built out of steel which is covered with porcelain enamel that passes it from rust or fade due to the death of time or weather condition. The Weber 2820 Smokey Mountain cooker can likewise accommodate a big turkey which will taste very scrumptious, as some users have sometimes specified over.
The Masterbuilt 30 inches electrical smokehouse smoker with window and RF controller has four racks, offering it ample space for tasty meat, fish or anything you may wish to prepare. Thanks to the internal lighting you have the possibility to see what is inside the smokehouse and hence manage how the cooking procedure progresses. The structure is sturdy and compact, containing integrated wheels that permit you to carry it from one location to another. Additionally, with 100 to 275-degree ability, a push-button control as well as an easy to use digital control system, it is not a wonder to see Masterbuilt amongst today finest electrical smokers in 2016.
Absolutely nothing comes close to the Brinkmann 810-7080-K Electric Premium Grill and Smoker when it pertains to authentic worth for loan. This budget friendly electrical smoker will not spend a lot to get. It is a UL-listed smoker and grill that makes certain superior quality and craft, making it a leading ranked item in its class. The two chrome-plated steel cooking grills can handle as much as 50 pounds of food, guaranteeing a remarkable barbecue celebration for everybody in your house. The base is equipped with a dependable 1500-watt heating component and lava rocks to impart that delicious smoked scent and taste to prepared food.


Last month Henry Dimbleby and his team published part two of the National Food Strategy. Its stated ambition is to be a “comprehensive plan for transforming the food system” but, following its release, many of the headlines focused on the proposals around salt and sugar taxes. One element that received far less attention, however, actually holds huge significance: the need to transition to more sustainable proteins.
The UK cannot sustain its current appetite for meat if it’s to achieve its targets related to climate change and biodiversity. This means changing how we produce and consume protein is essential. Scaling alternative proteins, and getting ahead in this area of rapid growth, will also present an opportunity for the UK to show global leadership in the run-up to COP26.
Despite being one of the biggest sources of greenhouse gas emissions, food systems have typically been neglected in conversations about climate policy. Even if we halt emissions from fossil fuels immediately, current trends in global food systems would prevent us from limiting warming to 1.5°Celsius, let alone 2°. Simply put, we cannot tackle the climate emergency or meet net zero without changing what we eat and how we produce it.
Our love of meat is a major part of this story. Livestock and dairy are carbon intensive – by some estimates, emissions from animal proteins are between 10 and 50 times higher than those from plant-based foods. The National Food Strategy report’s suggestion for a 30 per cent reduction in meat consumption over the next decade is therefore bold, but necessary.
But this doesn’t necessarily mean having to drastically change our diets or replacing traditional meat entirely. It does, however, call for an investment in technologies that give us alternative options, and which are predicted by studies to be better for the environment and our health.
To scale alternative proteins (i.e. plant-based or lab-grown alternatives to meat), the report recommends:
£50 million to help build, fund and support an innovation cluster where scientists and entrepreneurs can develop, test and scale up new alternative proteins
Establishing a £500 million fund, managed by UK Research and Innovation (UKRI), to invest in innovation for healthy and sustainable diets, including £75 million for alternative proteins
These policies would be a step in the right direction. Transforming how we produce and consume protein is one of the most impactful actions we can take to improve the sustainability of our food system, and investment is a key part of achieving this. Livestock, despite occupying 85 per cent of the UK’s agricultural land, provides less than a third of the country’s calories. A recent study commissioned by the Good Food Institute found that cultivated (cell-based) pork could cut greenhouse gas emissions by 52 per cent, while lab-grown beef could cut emissions by up to 92 per cent.
But investment alone will not be enough. The report fails to mention regulation of novel proteins – one of the barriers that innovators in the space commonly cite. This should form part of the UK’s innovation strategy, where the government has stated its plans to consult on how regulation can ensure the country is positioned to extract the best value from innovation.
Novel proteins is one area in which the government needs to set out a clear regulatory pathway that will attract innovators and makes it easier for companies to come to market. It will also be important to work with other countries to align regulation and remove barriers to facilitate swift access to multiple markets.
Getting ahead of the curve will be important as the UK looks to maintain competitive advantage post-Brexit and realise its stated ambition to be at the forefront of global innovation. Globally, the sector is growing, and countries such as Singapore and Israel are already leading in the field of alternative-protein technologies, having invested significantly.
Competition aside, the UK’s alternative-protein industry has the potential to create up to 10,000 new manufacturing jobs as well as support in the retention of 6,500 farming jobs, as the report points out. Alternative proteins are exactly the type of transformational technology that the UK should be intent on leading, capturing a good slice of the market through R&D investment – and by supporting entrepreneurs and scientists.
The government must now respond to the strategy with a white paper within six months, but will it take the recommendations onboard?
Meat consumption is a politically sensitive topic. In 2018, former climate minister Claire Perry was quoted as saying that it is not the government’s job to advise people on a climate-friendly diet. Although she was criticised by some for failing to show leadership on the issue, the National Food Strategy underlines that the public isn’t likely to support a meat tax. This finding builds on the results of the Climate Assembly UK report, which found that people were more in favour of voluntary measures to reduce meat consumption.
The report is politically pragmatic in this regard, stating: “we have to recognise how people actually behave, rather than just wishing they would behave differently.” And for now, it is right to focus on scaling these technologies, in combination with suggested policies to increase efficiency and “nudge” people away from meat consumption.
Transforming our food systems is not an impossible task; indeed, the process offers a chance to introduce bold and practical policies that will be good for our health, planet and economy. In November, the UK hosts COP26. Perfect timing, then, to showcase the potential of sustainable proteins and cultured meats by adopting bold and radical leadership of this sector.


Peach Bellini Mocktails
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Updated September 20, 2016
cup peach nectar, chilled
cup ginger ale, chilled
cup fresh berries (blueberries, raspberries and sliced strawberries)
Pour peach nectar evenly between two champagne glasses. Top with ginger ale and fresh berries. Serve immediately and enjoy.
- For more peach flavor, add equal parts peach nectar and ginger ale.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.


Coffee and Cocoa Science Technopark (CCSTP)
This one spot in Nogosari, Rambipuji, Jember is perfect one for the coffee and chocolate lover because in here you can see all of the process, and all of the products of coffee and chocolate. You can taste them if you want, with some charges of course. But it’s worth it.
Then after spending time to learn and taste the delicacy of them, you can buy some of them to bring home. So you can taste them continuously in your own home. Sounds pretty good, doesn’t it?Well, like they’ve always said, have some coffee!
Opening Hours : Everyday from 8 am – 4 pm
Entry Ticket : Rp 25.000,- (plus another equipment rental costs)
Address: Pusat Penelitian Kopi dan Kakao Indonesia, Kebun Percobaan Kaliwining, Jl. Kebun Renteng Jenggawah, Nogosari, Rambipuji, Nogosari Rambipuji, Nogosari, Rambipuji, Jember Regency, East Java 68175, Indonesia
Phone: +62 331 757130


We were without a job and without a house, we used to go to the water park to have a shower and there are public toilets in Gundy, but maybe you will ask “what did you used to eat if you couldn’t cook anything?”
Well we didn’t cook anything, we bought so much bread and some stuff to make a lot of sandwiches, that was our main meal, we had some salad sometimes and sometimes to eat something cooked we went to McDonald’s or to Red Rooster.
My plan was eat everyday at McDonald’s to get sick and go to the hospital, in this way I could have a real bed but for my girlfriend it was a really bad idea so she didn’t let me do it.
Definitely was a bad idea.
Anyway we didn’t eat so healthy and some days we refuses to eat because that food didn’t make us hungry, and now we can’t see the Coles supermarket anymore, we went there every day ’cause in Gundy there is only that supermarket!
An important thing we need: an electric cooker!


Always trying to figure out what we should or shouldn’t eat can be exhausting.
There’s a lot of advice out there and it can be overwhelming.
I know because I used to try to implement it all… and then felt like I was implementing nothing at the same time!
WHEN WE EAT INTUITIVELY, THOUGH, WE DON’T HAVE TO THINK ABOUT FOOD ALL THE TIME.
Back when I ate whatever I thought I was supposed to, I was always thinking about food. Constantly.
No matter what I was doing, it was always on the back of my mind. But now that I eat intuitively, I look forward to eating. And in a way that’s positive and healthy for my body and my mind.
What is intuitive eating exactly?
So in other words, intuitive eating is forgetting about what you “should” be eating and listening to your body and your mind. It’s when you make food choices for yourself out of love and not restriction.
But how on earth do we get there? Watch this video or read on below: FORGET ABOUT THE DIETS.
For starters, go ahead and toss all the weight loss shakes, protein bars, diet books and fitness magazines. They’re not helping!
One thing I never did was get into fitness magazines. And for that, I’m grateful. Most of my friends did, though. They were always wanting to try out a new exercise routine that promised to get perfect abs in 8-mins or less a day, or a detox that would have us living on basically water and electrolytes!
Diets don’t work for so many reasons, many of which I mention here. But also because they don’t allow for intuitive eating.
FORGET ABOUT BREAKFAST.
This one I see a lot. Many of my clients tell me when they first come to me, that they simply have to eat breakfast first thing in the morning… whether they’re hungry or not. It’s been drilled into their heads that eating breakfast starts their metabolism and will help them burn more calories throughout the day.
Breakfast is the most important meal of the day!
And also, how many times have you heard, “breakfast is the most important meal of the day!”? Or eat your biggest meal in the morning so you can have lasting energy to burn through?
I’M HERE TO TELL YOU THAT IF YOU’RE NOT HUNGRY, DON’T EAT.
I used to be one of those women. I ate breakfast every day. I mean… Every. Single. Day. It was irrelevant to me whether I was hungry or not. I ate it because I thought I was “supposed” to.
The same concept applies to snacking. I used to snack constantly because I thought it would keep my metabolism going and burning fat better if I did. I ended up using it as an excuse to eat junk food. I’d tell myself, “well, it’s better to eat something than nothing at all!”.
Humph. The things we tell ourselves!
Until only a few decades ago, humans didn’t have access to food all the time. For the most part, in order to eat, we had to harvest or prepare it.
Girl, I’m so glad I no longer have to snack constantly!
I NO LONGER HAVE TO PLAN FIVE MEALS A DAY, PREPARE LOTS OF FOOD AND PACK LOTS OF PACKAGES TO BRING WITH ME WHEREVER I GO. NOW THAT I ONLY EAT WHEN I’M HUNGRY, I DON’T NEED TO HAVE FOOD ON ME CONSTANTLY AND DEAL WITH IT GETTING SOGGY, GOING BAD OR JUST TURNING GROSS.
Plus, it makes it easier to eat healthy! Instead of worrying about 5 small meals and lots of various snacks, I only have to consider around 2 or 3 big meals and the occasional snack. So now I’m less likely to break down and eat something that doesn’t serve me because “I need to keep my metabolism up.” (Come on now, we’ve all done it.)
Let me tell you, it takes a whole load off your mind when you can cut back on that much preparing.
You’ll notice in my Clear Skin 3-Day Detox that I include snacks. It’s entirely up to you if you choose to eat them! If you’re hungry, go for it. If not, save it for another time.
FORGET ABOUT ONE-SIZ-FITS-ALL… ANYTHING.
As I said earlier, we have it drilled into our heads that we’re supposed to eat a certain way… whether that be by following a quick-fix diet plan, eating a giant breakfast when we’re not the slightest bit hungry or consistently snacking non-stop.
BUT IF IT DOESN’T FEEL RIGHT OR GOOD, DON’T DO IT.
Now that doesn’t mean if your body is craving Dunkin Donuts, go on a donut binge. It means that any one thing doesn’t work for everyone; it means that your body is unique and what works for someone else, may not work for you.
And while your body may crave sugar now, when you eat it, you end up feeling like crap. That’s what your body is telling you.
It also means that some bodies are built to be a size eight and some are built to be a size zero. (Yes, there are tons of size zero girls out there who are naturally skinny… but aren’t necessarily in any better health than someone who’s overweight.)
Embrace your body because it’s beautiful just the way it is and when you appreciate it, eating intuitively comes much more naturally.
It’s not something that’s that’s going to happen overnight. But in time, it’ll come. Open your body, mind, heart, and spirit. Experiment with different foods. Ask your body questions.
When you eat intuitively, you eat food out of love and respect for yourself. As a result, you enjoy food and can be free of guilt and body shaming.


There are a lot of bbq restaurants in las vegas city but some bbq restaurants are very expensive in las vegas due to the high quality of food. The bbq restaurants in las vegas allow the facility of dining which provides you with different kinds of bbq foods in las vegas, especially turkey bbq food is one of the most famous delicious bbq food in las vegas. Most residents and tourists are coming to bbq restaurants in las vegas according to the country presentation .mostly Turkish, Pakistani, and Indians are coming to bbq restaurants in las vegas
In this article, we mentioned the review of the top 10 bbq restaurants in las vegas which help you to choose the best bbq restaurant in las vegas
Top 10 Bbq Restaurants in las vegas
- Rollin Smoke Barbeque
- Road Kill Grill
- Jessie Rae’s BBQ
- Mesa Grill
- Big B’s Texas BBQ
- Famous Dave’s
- Lucille’s Smokehouse Barbecue
- Sin City Smokers BBQ
- Tony Roma’s Ribs Seafood & Steaks
- Ohana Hawaiian BBQ
Rollin Smoke Barbeque
The Rollin Smoke Barbeque is an outstanding amazing bbq restaurant in las vegas. a small family runs this business in las vegas and provides delicious bbq halal food in las vegas. if you come to las vegas you must visit rollin smoke Barbeque restaurant in las vegas which provides you with Meat Trio with the serving presentation of brisket, pork, and ribs with waffle fries and Mac n Cheese on bbq restaurants in las vegas. The food serves in rollin smoke barbeque restaurant is tender, and juicy with full of smoked goodness flavor. People also add some bbq sauces which makes food more delicious. The waffle fries are another very crispy food served with beef ribs and also served with traditional food presentations including cornbread, fried onion straws, greens, and even corn nuggets. If you come to las vegas then you must visit the best bbq restaurant in las vegas
Open timing: Mon-Thurs 10 am-8:30 pm, Fri-Sat 10am-1:30 am.
Reserved sitting: Reservations are not accepted.
Road Kill Grill
The Road Kill Grill restaurant opened 70 years ago in las vegas .this is one of the top best bbq restaurants in las vegas started by john pull with the two partners Diners Dives and Drive-ins. When you come to road kill grill best bbq restaurant in las vegas then you can find some amazing new bbq dishes. if you want to order here then remember it most of the food takes 16 hours due to the use of some use special blends of seasonings mixed with salt, sugar, or pieces. The road kills grill best restaurant in las vegas used unique peppers they are roasted with peak flavor which makes the bbq food more delicious and attracts the tourist to come and enjoy .when you come to las vegas you must come and visit road kill grill best bbq in las vegas with smoke and fire las vegas.
Address: 11357 N. Decatur Blvd, Las Vegas, NV 89131
Opening Hours: Wed-Thurs 11 am-9 pm, Fri 11am-5 pm. Sat/Sun 8 am-5 pm.
Jessie Rae’s BBQ
Jessie Rae’s BBQ restaurant is the best smoke and fire las vegas restaurant which provides you outstanding delicious bbq dishes with outstanding food representations. When you visit this best bbq restaurant in las vegas you see the menu of this restaurant providing some outstanding delicious bbq foods including winning slow-smoked ribs, chicken, pulled pork, hot links, brisket, and more. These bbq dishes are served with some famous sauces including Alabama white sauce, and Carolina Vinegar sauce. due to this reason, this is the best restaurant for smoke and fire in las vegas if you come to las vegas you must visit Jessie Rae’s bbq restaurants in las vegas
Location: Located Behind the Mandalay Bay Hotel
Timing Hours: Mon-Sun 11:30 am-8:30 pm.
Phone :(702) 541-5546
The mesa grill is the best outstanding bbq restaurant in las vegas located in the middle of Caesars Palace in las vegas. Many peoples come here due to the flavors and spices of Southwest cuisine. This restaurant is run by a television celebrity of chef bobby who provides a gourmet twist to every food of mesa grill best bbq restaurant in las vegas. This restaurant provides you with a different kinds of food.
Timing: Mon-Fri 11 am – 2:30 pm. Dinner: Daily 5 pm – 11 pm
Holiday timing: Sat and Sun 10:30 am – 3 pm.
Reservations: A good idea, (702) 650-5965
Big B’s Texas BBQ
The Big B’s Texas BBQ is the best bbq restaurant in las vegas located in Henderson. This restaurant provides you with outstanding delicious foods with wonderful smoked meats behind the cashier as compared to other restaurants located in las vegas. The Big B’S Texas BBQ restaurant provides you with different kinds of delicious bbq foods like chicken, hot links, brisket, trip-tip, smoked turkey, pulled pork, baby back, and beef ribs cooked over 12 hours approximately.
Timing: 11 am-9 pm
The famous Dave’s is a great BBQ Restaurant in las vegas. This restaurant starts with homemade chips with the try of all the sauces. This is an outstanding wonderful idea you can taste easily all the sauces by using chips with your finger. The specialty of Famous Dave’s is ribs that are served with the super tender falls of the bone and served with all the sauces. The customers of Famous Dave’s demand to pack some ribs and take them home to enjoy ribs at a BBQ restaurant in las vegas.
Address: Located 11 miles from the Strip – 1951 N Rainbow Blvd. Las Vegas, NV 89108
Timing : Mon-Thu 11am-10pm.
Reservation: Reservations are accepted.
Lucille’s Smokehouse Barbecue
Lucille’s Smokehouse restaurant is a wonderful bbq restaurant in las vegas that provide you with outstanding delicious bbq dishes with a variety of bbq food as compared to other restaurants located in Henderson las vegas with a chocolate factory. if you visit Lucille’s Smokehouse Barbecue you notice this restaurant looks like a western from the outside but the inside of Lucille’s Smokehouse Barbecue is well cleaned which provides you with outstanding public customer attraction due to these reasons the Lucille’s Smokehouse Barbecue is the top best bbq restaurants in las vegas
Timing: 11 am-10 pm Mon-Thur & Sun. 11 am-11 pm Fri & Sat
Sin City Smokers BBQ
The Sin City Smokers BBQ is a wonderful BBQ restaurant in las vegas that sale of ribs and brisket. This restaurant is sponsored by jack Daniels in the world championship for bbq Tournament the sin city smokers BBQ restaurant in las vegas provides you with a lot of sauces with a slice of flavorful meat. The Sin City smokers also provide you with an enjoyable sandwich with the almont bbq sauces
Working Hours: 10 am-8 pm daily.
Tony Roma’s is an excellent bbq restaurant in las vegas located on the right side of las vegas for the sale of bbq steaks and seafood with outstanding delicious sauces which attracts tourists to come to Tony Roma’s and enjoy it. tony roma’s started in Miami, Florida in the year 1972 initially after the expansion of business it comes to las vegas and other states of the USA at this time tony roma’s opened 200 branches in 32 different countries of the world. Tony Roma’s also provides you with a service of the full bar in all the branches of tony roma’s best bbq restaurant in las vegas.
There are a different kinds of menus provided in tony Roma’s restaurant
potato soup, bacon, cheddar cheese, and chives
steak, seafood, chicken, pasta sandwich, salad, lunch, and dessert.
chicken, shrimp, or salmon
Working Hours: Sun-Thur 4:30 pm-11 pm, Fri-Sat 4:30-midnight
Phone: 702 385-3232
Ohana Hawaiian BBQ
The Ohana Hawaiian BBQ is the most amazing bbq restaurant in Las Vegas. This restaurant is also located in the southern part of the United States such as in Louisiana. The best bbq restaurant in las vegas is the ohana hawaiian bbq restaurant which is located in approximately 200 places in 32 countries of the word including Alaska, California, and Hawaiian. This best bbq restaurant in las vegas provides you with an excellent variety of bbq food as compared to other different restaurants located in the United states like sushi-type rice rolls, Portuguese sausage, chicken, Malasadas, Gyoza and dumplings served in Chinese.
Working Hours: Mon-Thur 11 am-9:30 pm. Fri-Sat 11 am-10pm


A specialty grocery store tailored to the taste’s of the Warehouse district.
Locally owned and operated out of 70130!
We’re Beau and Nicholas Nesbit, owners of Renovation Space, Nesbit [clesi] Realtors and condo units in the warehouse district. Since 2001 we have been serving this community. Over the years we have heard so many times how badly the warehouse district needed a grocery store–so we decided to do something about it.
925 Poeyfarre Street
New Orleans, LA 70130, USA
Open Monday-Friday 8am-10pm
Saturday and Sunday 9am-10pm
Serving Lunch 11:30am-2pm M-F


What did you eat and drink for dinner last night? An exercise at the UCLA Writing Success Program asked students to explore Leonardo da Vinci’s inquisitiveness about life and the patterns and connections in the world around him to answer that question. Here’s what they came up with using a bowl of linguine as an example. The mind map of the journey from producer to table with thought given to how the ingredients were grown and converted into the masterful presentation on the plate encourages students to look at their interconnectedness of all things and improve their creativity.
Connessione, the Italian word for connection, association, joint, juncture or link and one of the seven principles of thinking “allo Leonardo” has been used by life coaches and consultants to encourage and inspire an innovative way of thinking to accelerate learning, improve organizations and maximize personal potential. Popularized by Michael Gelb’s book How to Think Like Leonardo Da Vinci the ideas and exercises associated with his “phenomenal systems thinking” has provided modern Renaissance thinkers a road map for improving their brain power, investments, career search, even their wine drinking.
As a teacher and author who writes about taste traveling in Italy, I could immediately see the connections between a style of travel that pairs the pleasures of eating with the history and art of the region; a travel experience way beyond a show and tell tour where travels are influenced by what and where you have eaten and the artisan producers and purveyors of the food. With a degree in the biological sciences I taught about the “web of life”, the connections within an ecological community that show how the actions of one organism affect the outcome for all. Now I began to see how this scientific principle could be applied to re-defining how we travel with lifestyle itineraries that speak to the richness and abundance of the different components and individuals that make up the experience of travel. Traveling with a sense of connectedness to the physical environment, the cultural and culinary landscape of the country, the historical traditions and the warm hospitality of the Italian people creates a travel experience that maximizes the infinite potential of Conessione.
After all there’s no better place to ask what did you eat and drink for dinner last night then in Italy.
McDonalds in Italy, it sounds almost sacrilegious. Isn’t fast food one of the seven deadly food sins and isn’t Italy the gastronomic epicenter of the world? I know it sounds unusual but some of the best food I’ve eaten in Italy has been fast food including a sandwich at McDonalds called the matrimonio. McDonalds in Italy is not like McDonalds in the States that is to say il menu in Italy is slightly different. Different enough to take it out of the realm of typical “fast food” into the realm of pretty good food made fast often using locally grown and homemade ingredients. Referred to as the “McItaly menu”, the hamburgers are made with “100 percent Made-in-Italy meat” from Italian cattle breeders in northern Italy, near the town of Modena. Other suppliers carry IGP and DOP status and include leading Italian agricultural consortiums and cheese producers from the province of Asiago.
McDonalds’ il menu items feature Italian products such as extra virgin olive oil, regional cheese, bresaola (air-dried salted beef), speck, artichokes, onions, smoked pancetta and Italian pane. There is a definite Italian imprint on the menu selections. You can order a Parmigiano-Reggiano burger, insalata Bresaola e Parmigiano and my personal favorite, the Matrimonio a perfect marriage of a burger with pecorino cheese and arugula. A close runner up would be the new Adagio Burger, a hamburger sitting on a “mousse” of eggplant with tomato and ricotta salata cheese, more mashed eggplant topped with a bun sprinkled with chopped almonds.
Behind every cheese there is a meadow, of varying green under a verying sky . . . There are different herds with their stalls; And transhumance; There are secrets of works transmitted over the centuries (Italo Calvino)
A wonderful way to see and savor Italy is through Italian cheese. Each regional variety reflects each Alpine pasture, each field of wildflowers; the ash, leaves or hay used in ripening, the animals and artisans who make it.
An Italian cheese flight paired with regional Italian wines is a great party invite. I have done this and it has always been a big hit. Every cheese has its own story and a cheese tasting is a great way to learn about and appreciate the culinary and cultural history of Italy. Every time I’m in Italy I make a point of visiting a caseificio (cheese factory or dairy farm). It will give you a true taste of Italy. You will need a car and a sense of adventure as most are off the tourist radar but well worth the effort.
At almost every grocery store in the States you can find popular varieties of Italian cheese like Mozzarella, Provolone, Ricotta, Parmigiano-Reggiano and Asiago but try to find something different like a Tomino cheese from Piedmonte. Here is a recipe for a cheese cartoccio. The word cartoccio means a paper bag or cone shaped container (cornet). There are several variations of this recipe and you can substitute Fontina if you cannot find Tomino. Tomino cheese can also be found packed in olive oil with herbs and spices. If this is the case, use olive oil in the jar to spread on slices of eggplant. Serve with a Piedmontese wine such as Nebbiolo d’Alba.
CARTOCCIO OF EGGPLANT WITH TOMINO CHEESE AND BLACK OLIVE CREMA
Preheat the oven grill. Cut the eggplant in thin slices, brush the slices of eggplant with extra virgin olive oil and place them on the grill rack with baking paper to be grilled on both sides. Let cool. Pre-heat the oven at 350 F.Wrap the soft tomino with two slices of eggplant. Spread with a thin layer of black olive crema. Secure with kitchen string or wooden skewer.
Put the filled cartoccio in a baking dish, drizzle with the extra virgin olive oil and sprinkle with thyme. Place into the oven for 10 minutes.
– salt and pepper to taste
Graffiti is an ancient Italian tradition that began in Rome with the “scratching” of slogans, notices, curses and comments on the city’scolumns and walls. To this day graffiti writing is practiced throughout Italy often to the shock and dismay of tourists who don’t understand the social, political and romantic implications.
In Verona, the city of Romeo and Juliet, thousands of star crossed lovers have written their names on the entrance walls to Juliet’s house which at one time were completely covered with graffiti. It is a long standing tradition that is now confined to panels placed at the entrance with sticky notes and torn sheets of notebook paper replacing the graffiti. Although not completely condoned by the Italian establishment graffiti writing is actually encouraged during the Valentine’s Fair in Verona.
On the two days of the Valentine festa the front door of Juliet’s house is completely covered in love letters which on 14th are taken down and judged. The Cara Giulietta (Dear Juliet)prize is awarded for the most beautiful love letter which is archived together with those from past celebrations.


The Hungry Programmer
Published on January 09, 2012 by Jesse Storimer
Programming is a lot like eating.
Tonight I was hungry. I wasn't at home. I couldn't go to the kitchen for a snack. I looked around and saw only McDonald's across the street.
Then I was struck with the same dilemma that I face whenever I leave the comfort of my own home for any decent spread of time: Do I eat crappy food now and satisfy that hunger? Or do I stay hungry for a little longer and eat a healthy meal back at home?
As I pondered this dilemma I couldn't help but notice how much it relates to code quality. But more about food first.
I can only speak for myself, but I do not consider a McDonald's restaurant capable of providing me with a healthy meal. As an aspiring raw fooder, or even as a person who cares what I eat, McDonald's food is far from what I would consider a healthy meal. But, like a lot of you I'm sure, I grew up eating McDonald's without questioning its health benefits. I was hungry and McDonald's was food.
Now that I understand the short and long-term effects of McDonald's on my body I avoid it all costs. The same goes for pre-processed foods in general. This has been a journey for me. Deciding to change your eating habits is more than a one-day process and healthy eating is a continuum.
This'll all relate to programming very soon :)
Healthy Eating is a Continuum?
Eating at McDonald's is not a healthy meal. However eating a Big Mac with a side salad is marginally healthier than eating a Big Mac with fries. Eating a tuna wrap from Starbucks is marginally healthier than any meal containing a Big Mac. Eating a bowl of soup from your local boutique coffee shop is marginally healthier than a tuna wrap from Starbucks. Eating a homemade meal with fresh ingredients is healthier than any of these meals.
There are two takeaways from our look at food:
Everything is relative. You can almost always do better and almost always do worse. Eating a Big Mac does not equal death, but refraining from food for an entire day in anticipation of a homemade meal is obviously not healthy either.
Every meal is anew. It's very easy to get into traps like "Well, I had a Big Mac yesterday so I might as well have another one today". That kind of thinking is not logical or helpful. Every decision to eat is a new decision. Even if you had a Big Mac for breakfast today, having a home-made meal for lunch is a step up on that continuum.
Code as Food
Much like food, code quality is a continuum.
At a very basic level we can say that a library that ships with no tests and no documentation is of lower quality than the same library with tests and documentation.
But between the obvious is a lot of murky water. Everyone has their own ideas about what is 'healthy' code. Some people are very aware of their programming habits and work on improving them. Some people are doing the same crap they've been doing for years without a thought to whether or not it's 'healthy'.
Making Healthy Choices
Treat code like food.
Just like you have to eat, you have to ship code. But how you do that has both short- and long-term effects.
If you take the McDonald's approach and ship shit then you satisfy that need in the short-term. But you'll feel the effects in the long-term. Your code will be harder to maintain and need more attention later. It won't have a long and healthy life.
If you take the home-made meal approach then you leave that need unsatisfied for a little while. The short-term effect is that you stay hungry, but it's for a good reason: the long-term effects will be positive. Your code will be easier to maintain, bugs will be easier to fix, and it will be easier to introduce change. Your code will have a long and healthy life.
Writing healthy code requires the same thing that healthy eating does: recognition and commitment. To go from eating poorly to eating well requires a recognition that there's something that needs improvement. To act on that recognition requires commitment to your decision.
To improve your programming habits requires the same: recognition that something needs to be improved and the commitment to do so.
As always, your choices must be pragmatic. You have to eat something, and your code has to ship sometime. In lieu of finding a healthy meal McDonald's will have to do. I don't know the constraints of your software project, and sometimes you'll have to ship shit. Just remember that healthy programming is a continuum. Get a side salad with that Big Mac instead of fries.
There is no 'healthiest' meal. You can spend all day preparing the healthiest meal you can imagine but it does no good unless it's in your stomach. Code quality is important, but it's nothing unless you ship it.
The surest path to healthier code is incremental improvements. Program a little bit healthier every day rather than discarding the old habits in one go and expecting them to be replaced by new, healthy ones.
Get my eBook, Working With Unix Processes, and become a Unix guru without any C programming.


You will need to have the following ingredients on hand for many of the
recipes. These can be bought from Indian stores and stored in separate
jars with tight lids in a cool place ready to cook a great meal. It makes
for a very decorative display and shows that you are well versed in the
art of Indian cooking.
Cardamom Pods (Elaichi)
The best-known Indian spice, cardamom has been called “seeds of
paradise.” Its sweet aroma and taste stimulate the appetite while
adding that characteristic Indian flavor. This spice is used in ever so
many dishes and is one of the main flavors in chai.
Cardamom comes in green and white pods. The green ones have a stronger
flavor that is perfect for these recipes. You can also buy the seeds only,
which can be coarsely ground in a food processor. Store in a tightly closed
jar in a cool, dark place.
Cayenne Pepper, Red (Lal Murchi)
Red cayenne pepper makes a dish hot and spicy. There are hot and medium
cayenne peppers. The recipes in this book are written for hot peppers,
but the quantity in each recipe will result in a medium-flavored curry.
You can add more at any point in the recipe. Remember that it takes some
simmering to bring out the full flavor, so don’t add a lot at a
Cinnamon Sticks or Bark (Tuj)
Cinnamon gives food a warm-chest sensation with a pleasant, sweet aroma.
The best can be bought at Indian stores and is made from the tenderest
cinnamon bark.These small bark chips release flavor more easily and are
more aromatic. Do not buy the coarse, big, curled cinnamon sticks except
for making chai.
(Coriander Leaves, Chinese Parsley or Khotmiri)
This flavorful and aromatic herb is used as a garnish in most of my recipes.
It is also used in many chutneys. Grown from coriander seeds, cilantro
greens are readily available in grocery stores.
Citric Acid (Limbu Na Phul)
Citric acid can be used in small quantities instead of lemon juice. It
has a strong tangy flavor so add carefully, to taste.
Coconut Milk, Canned
The regular works better than the light variety. Just eat less if you
are concerned about calories.
Cumin Seeds, Whole (Jeera) Citric Acid (Limbu Na
This ingredient is used in most vegetable curries, prawn curries and rice
dishes. The seeds can be stovetop-roasted in a dry, nonstick frying pan
on medium-high heat for 2 minutes (turn off the burner and keep stirring
until cool), then coarsely ground with a rolling pin to make a flavored
yogurt drink (chass).
Curry Leaves (Limbdo)
Buy limbdo fresh and freeze the leaves in a zipped plastic bag for immediate
use in khadi, dhal and vegetable curries.
Fenugreek Seeds (Methi Seeds)
Fenugreek is used in some vegetable curries. The seeds can be planted,
and the greens can be added to vegetable curries. They are called muthia
or methi bhaji and are available in Indian stores either fresh or dried.
Gram Flour or Chickpea Flour (Besan or Channa Flour)
Made from hulled ground and split chickpeas, this flour is used for badjias,
dhokra and thickening certain curries. Sieve and store in a jar.
Dhals are a great protein source for vegetarians. Here are some of the
varieties that I like to use:
Yellow split chickpeas (channa dhal)
Oil dhal (tuar dhal)
Split moong dhal
Cleaned blanched moong dhal
Masoor dhal (non-blanched)
Blanched masoor dhal (pink in color)
Mustard Seeds, Black (Rai)
Black mustard seeds are used in some vegetable dishes, fried until they
burst with flavor and aroma. I use the black variety exclusively.
I like to use safflower or sunflower oil because they are light and don’t
have a strong odor or flavor. I personally do not like the flavor of canola
Omum Seeds (Ajwan or Ajma Seeds)
Omum seeds are used in vegetable dishes and are well known to aid digestion.
Papadum is available in so many varieties. My favorite way of cooking
this delightful, crispy complement to any curry is to place 5 separate
pieces in a brown paper lunch bag and heat unsealed in the microwave for
1 minute at full power. Check for crispiness. When ready the papadum becomes
opaque and slightly browned.
Hungarian paprika has a mild flavor and is the best spice for adding color.
Poppy Seeds, White (Khas Khas)
White poppy seeds are sprinkled on desserts and sweetmeats and are available
in most Indian grocery stores.
The best rice is long-grain basmati rice from Amritsar, India. It comes
in various packages, often in burlap bags. The older the rice, the better
the flavor. Rinse the rice only once with cool water before cooking to
retain the vitamins and nutritional benefits.
This extraordinary spice brings rich color and a delicate, permeating
and memorable aroma even when used in small quantities. To get the most
aromatic flavor, place 1/2 tsp (2 mL) in a metal spoon, heat on a burner
for a moment or two, then crush with your fingers and soak in 1/4 cup
(60 mL) of hot water.
It is said that saffron is more expensive than gold. Thankfully you don’t
have to use much of it.
The best-quality saffron is of Spanish or Iranian origin and is dark red
with very few or no orange strands. This type has exceptional aroma. Store
it in a tightly closed container.
I like to use sea salt, so all the recipes in this book are based on this.
Sea salt is less salty, so if you substitute regular iodized salt, definitely
use less. Salt always reminds me of Gandhi’s civil disobedience
action against the repressive English colonial salt laws.
Keep a couple of small 8-oz (250-mL) cans on hand.
If using fresh tomatoes, use the Italian Roma variety. They are better
because they are fleshier and have less liquid. Fresh tomatoes are nicer
to use in the summer, but you can use canned varities all year round.
Crushed or diced canned tomatoes can be substituted for fast cooking.
Turmeric gives food a deep mustard color and adds a bitter flavor. It
is used in small quantities in most curries. It is available at grocery
stores and can be bought in bulk in Indian grocery stores.
Yellow Food Color Powder
You need only a small container for a few recipes.


I recently got a super duper blender to make super duper smoothies that are both adventurous and nutritious.
I’ve really enjoyed experimenting with ingredients like kale, ginger, cucumber, beetroot and frozen grapes. I’ve also been adding chia seeds, maca powder, cacao powder, acai berries and other ‘super foods’ which add more goodness.
This smoothie was a simple fruit blend of banana, mango, apple, blueberry and ginger.
My husband loves these simple smoothies much better than the green blends I often make.
I myself love almost every combination!


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Life has no one-size-fits-all, and neither should your coffee. That's why we custom roast each bag just for you. We select the absolute best green coffee beans, air roast them exactly how you like, and ship them right to your doorstep, still fresh and warm from the roaster. Explore our different collections and offerings to discover the coffee that suits you perfectly.
I am thoroughly enjoying the Green Screen coffee and plan to gift a couple of aficionados in my life!
First cup of coffee this morning, it was amazing. Absolutely loved it. Very clean and full of flavor. The bloom on with the pour-over was stunning, a dead give away to a freshly roasted coffee. I also stuck my brew time right on 2 minutes 30 seconds. What a way to start the day. Thank you .... Thank you.
I was able to use the Espresso today at the office. It has a much lighter flavor than our previous beans but is much less bitter. It has a beautiful crema and drinks very nicely!
It's a SMOOOTH delight! I support!
I am just finishing up my first bag of Green Screen Coffee Colombia del Patron. I have found this medium-dark, whole-bean coffee smooth, flavorful, and fresh tasting. Needless to say, I plan to order another bag today. Highly recommended!
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