One of the oddest truths in modern American society is that a lot of poor people are fat. As I talked about in Survival of the Fattest, starvation has always been the problem, not obesity. But our modern poor are far more affluent than their counterparts of even a century ago, and the staple foods that once kept the wolf from the door (bread, noodles, cereals, rice and beans, etc.) are now side dishes for higher protein, higher fat entrees. And with middle-income folks finding they no longer have to plan meals because there’s a Burger Sovereign on every corner, we’ve got a huge segment of the population eating poorly.
A friend of mine recently had back surgery, and his doctor refused to do the surgery until my friend dropped some weight, as the extra poundage was a major contributor to the back pain. His doctor told him something that he found odd– the doctor said to keep track of what he spent on food for a month, then double it the next month. That’s all. No direction on what to eat, just to spend twice as much on food as he had the previous month. Suddenly he and his wife had to rethink their meal patterns– filet instead of hamburger; salmon, tuna steaks, asparagus and mushrooms. Meals that had been for special occasions now happened every day. My friend figured the doctor was nuts, and wondered what the doctor would say when he gained weight from all this fabulous food. The appointment day arrived, and the scale said– my friend had lost nine pounds. Huh?
Getting Satisfaction Faster
There are a number of factors at work here. First, high-quality proteins tend to be leaner than low-quality proteins. Unless you buy the fattiest ribeye you can find, an average-sized steak is going to have less fat than the same serving of hamburger meat, and since a lot of it is on the outside of the cut, it’s probably going to stay on your plate or end up in your dog’s dish. That fat all goes into the grinder for hamburger, and unless you cook it to death and drain it completely, that fat is going right in your mouth.
Second, we think differently about sides. Nobody puts a nice steak on a bun and covers it in mayo and ketchup. And even with butter, a baked potato is lower in fat and calories than fries (just avoid that whole “loaded” concept). Salad? You’re more likely to have a green salad with fresh veggies along with your steak; that burger is begging for potato or pasta salad, baked beans, potato chips, etc. Think about your entire meal at a steakhouse versus your typical Burger Sovereign or outdoor BBQ meal.
What’s probably most important, though, is the concept of thinking about your food, planning it, and enjoying it. You take more time with a “special” meal, and you enjoy it more. People talk about “grabbing a burger”; when was the last time you heard someone talking about “grabbing” filet mignon? The more you savor your food, the more satisfied you are, and the less you eat in the long run. You may also find some new foods that you never knew you liked. Being willing to spend more on your food will show you the difference quality makes in most foods (here’s one– cheap caviar is disgusting, but a good malossol sevruga is one of the best things on the planet). This stuff is going into your body; it is the fuel you are using to think, move, do your job, and care for your family. Aren’t you worth more than a greasy burger and soggy fries, or a plate of Hamburger Helper?


Gretna, LAWhen you are craving donuts, it would be very convenient to have a local bakery close by that has the best donuts available around the area. What would be even better is if the bakery also sold great tasting pastries, cake, and pies to satisfy your sweet tooth. When you have a local bakery closeby that you can get to easily makes all the difference in the world whenever you are craving something sweet. If you live in Gretna, Louisiana or the surrounding areas, there is a local bakery that everyone goes to whenever they are craving delicious donuts. Around Gretna, people come to Caywood and Randazzo's Bakery.
There are a few bakeries around Gretna to choose from. But if you want the best, you should not consider another bakery other than Caywood and Randazzo's Bakery. At Caywood and Randazzo's Bakery we have a variety of delicacies to choose from to satisfy your dessert craving. From donuts and pastries to pies and cakes, Caywood and Randazzo's Bakery will have something that you will fall in love with. Just come on in and try out one of the many treats that we have here at Caywood and Randazzo's Bakery.
We have one simple philosophy that we follow everyday, and that is to keep our customers happy. We keep our customers our main focus by providing them with delicious treats in a place where they get the best customer service available. This simple philosophy has made up the number one bakery to go to around Gretna.
If you want great donuts, pastries, pies, cakes, and many more desserts, come by Caywood and Randazzo's Bakery. With great desserts and friendly people, you can't even think of a better place to get delicious treats. So come in today. When the people around Gretna want great desserts they come to Caywood and Randazzo's Bakery. And you should too.


Pork with green beans and ginger chili sauce
A quick stir fry recipe
I`m sure you`re familiar with my impatience by now. I`m always in search of something new and of course, it must be special. Sometimes, I get a craving for pork from our local village butcher. While beef is always a fantastic choice, pork indeed has a unique flavor. Today, I`d like to present to you one of my favorite stir fry recipes. My family was cheering in excitement, and the certain something was really shining through.
Try this special treat and shine with excitement!
For 4 people you need:
200ml soy sauce
4 tbsp rice vinegar
1 tsp dried chili flakes
2 tbsp sesame oil
2 tsp cornstarch
600g pork tenderloin
400g green beans
2 garlic cloves
2 tbsp ground ginger
Thinly slice the pork into 3-4cm long slices. Clean the beans and chop off the ends. Mix soy sauce, vinegar, chili, sugar and cornstarch with a whisk and pour the marinade over the meat. Leave it for 20 to 30 minutes. Heat 1 tbsp oil in a wok and fry the beans for 3-4 mins. Add the garlic and the ginger and fry for 1 minute until fragrant. Add the meat with the marinade and bring to a boil. After 2 minutes, the sauce should begin to thicken. Serve with asian noodles or rice.
Enjoy and bon appetit! And don`t forget to shine!
That sounds great. I love stir-fry, ginger and chilli, and have a few recipes myself somewhat along these lines, but I’m always looking for new variations. I shall certainly give this a try. And naturally, in shiny style! 🙂
Dear Roff, Thank you very much for your comment. I´m looking forward to read about your experience with this recipe.
Have a nice day,


Whether you’re after fun party food or sophisticated canapés, we serve up and supply the very best finger food as well one of the most extensive ranges. Check out our selection of delicious finger foods on our price list before preparing for your next event.
Pastizzi (also known as Pastizzi Tal-Irkotta) are a popular traditional savoury pastry from Malta and are most commonly filled with either ricotta or mushy peas. We stock a range of 10 different fillings, all of which can be found within the Pastizzi section of our price list.
We have one of the largest selections of seafood appetizers and finger foods, making us the perfect destination for organising your next event. Our selection of prawn, pastry and crumbed products are ideal for the oven or steamer, making them simple and quick to prepare.
Greeks love to sit around a table of small and delicious share plates alongside great company.
We stock a selection of Greek favorites such as spinach & cheese triangles as well as spinach twists and pies (just to name a few). To top off a great meal, we even stock a selection of Greek desserts such as bougatsa and custard filo pastry rollini’s. For our complete range of Greek products please refer to our price list.
Our Asian product range includes everything from traditional spring rolls to Japanese karaage chicken. Whether you’re after fried, wok cooked or steamed products, we have an extensive range of finger friendly snacks.
We stock a range of Middle Eastern finger foods, which are traditionally known as Mezze. Mezze is a selection of small dishes served to accompany alcoholic beverages in Turkish, Lebanese and other Middle Eastern regions. Our range of falafel, kofta & gozleme are just a few favorites within our extensive offering.
Chicken always makes for a great option when you’re after a delicious finger food options. Products such as chicken wings, tenders, bites & meatballs are just a small selection of our broader ranged… all of which are simple to heat and serve.
Pies & Rolls
They’re not named “party pies” for no reason! Our extensive range of delicious flaky pastry finger foods are sure to be a crowd pleaser at your next function or gathering. Make sure to check out the various products available by taking a look at our price list.
Whether you’re after fun party food or refined canapés, we serve up the very best finger food around. Assorted savory finger food is available for your next event along with a delicious range of canapé-sized products to add that touch of sophistication to your next event.
From gourmet Italian arancini to mini quiches we have plenty of finger-friendly snacks. Perfect for your next event or get together, we have an extensive & easy to prepare range of savory finger food options.
View Price List


When it comes to fine cuisine, few gourmands would fight to be served peanut butter, sardines, beans and some other canned goods -- often cold.
While these foods are not very appealing, they are kosher. Thus, they are common items on the menu the Florida Department of Corrections has offered prisoners requesting kosher meals.
First Amendment activists have repeatedly clashed in federal courts with Florida officials who insist a kosher-food option would be too expensive.
"These aren't prisoners who have made up some kind of religion that requires them to eat lobster every day, claiming they're members of the Church of the Lobster," noted attorney Daniel Blomberg of the Becket Fund for Religious Liberty. The Becket team filed an amicus brief backing the prisoners' rights, citing the Religious Land Use and Institutionalized Persons Act.
"No one goes to a lot of trouble to eat bread and beans," he added. "The prisoners are making these requests because this is what they believe God wants them to do. … The 'religious' diet these prisoners are being served is, frankly, unpalatable."
Federal and Florida officials have been haggling over these dietary details since 2011, leading to six federal-court decisions backing the prisoners. The state says a kosher-foods program costs about $12.3 million a year, compared to a U.S. government estimate of roughly $384,000.


Order For Pick-up or Delivery
Hoopers Creek Location
Comes with marinara sauce
Comes with Fresh Cut Fries.
Wize Guyz Burger
100% fresh Angus Ground Chuck - 1/3 Lb. of juiciness! Comes with Mayo, Lettuce, Tomato, Onion, Pickle, Mustard, Ketchup
Wize Kicken Chicken
Fried chicken sandwich with Lettuce, Tomato, Pickles and Mayo.
Fresh dough, Fresh Garlic, Mozzarella cheese, Ricotta cheese, with your choice of up to four toppings. Sauce on the side.
Fresh dough, Mozzarella cheese Classic Italian sauce, with your choice of up to four toppings. Sauce on the side.
Mix of ham, capicola, & salami.
20-oz Pepsi Drinks
Lettuce, parmesan cheese, croutons, with Ceasar dressing.
Lettuce, tomato, red onion, cucumber, dried oregano, crumbled feta cheese, black olives. Comes with Greek dressing.
Mixed greens, pineapple, bacon, red onions, tomatoes and Canadian bacon.
Mixed greens, pepperoni, mushrooms, olives, red onions and cheese.
Wize Guyz Chop Salad
Mixed greens with your choice of toppings and dressing.
Bacon Cheese Fries
Fresh Cut Fries
Chicken Parmigiana Sandwich
Classic NY Meatball
Pepperoni, sausage, mushrooms, olives, sauce and mozzarella
Veggie Meister Sandwich
Mushroom, roasted red peppers, red onion, green peppers, tomatoes, basil and mozzarella
Comes with Fries
With or without meatballs. Comes with Garlic Bread.
Baked Penne Pasta
Penne pasta, marinara sauce and 2 layers of mozzarella cheese baked to perfection.
Succulent breaded chicken breast served with pasta, marinara sauce & topped-off with melted mozzarella.
Served with classic homemade creamy alfredo sauce. Option to add chicken or shrimp.
Made with House Made Marinara
BBQ chicken, red onions, bacon.
Garlic White Chicken
Grilled chicken, spinach, garlic, oregano and House Made Alfredo sauce.
Garlic, chicken, spinach, green peppers, red onions, black olives, feta, and mozzarella.
Ham, red onion, pineapple and bacon.
Make Your Own
Basil, tomato, mozzarella and kalamata olives.
Pepperoni, sausage, bacon and Canadian bacon.
Homemade meatballs, onions and green peppers.
Pepperoni, sausage, red onions, green peppers, mushrooms and black olives.
Mushroom, red onion, green pepper, roasted red pepper and spinach.


Would you describe yourself as someone who strives to live a healthy and balanced lifestyle? Do you believe each day is an opportunity to make a series of small but healthy choices? Would you say your approach is one of “common-sense” – you are not easily swayed by the latest diet or weight- loss trends? If so, you could be the next Diet-to-Go Ambassador!
At Diet-to-Go, we believe a lifetime of poor eating habits causes many Americans to struggle with their weight. Cheap, poor quality food is in abundance. We are on a mission to change habits that involve faulty food choices to simple, common-sense eating. We recognize that our food must be both affordable and delicious in order to make our customers’ dietary goals truly sustainable.
Sound good? If you think the Diet-to-Go philosophy sounds a lot like your own, this could be the beginning of a wonderful relationship. We’re looking for Ambassadors who can help us spread the word about common-sense, healthy eating. We know you’re out there ... let’s join forces and help change lives.


Although there is no current treatment proven to cure Alzheimer’s disease or dementia, there are foods that play a positive role in overall mind health. The Alzheimer’s Association has declared that a “brain-healthy diet” can be defined as “one that reduces the risk of heart disease and diabetes, encourages good blood flow to the brain, and is low in fat and cholesterol.”
Here is a list of 10 delicious items that will keep your mind nimble!
7. Extra virgin olive oil
10. Concord grape juice
Boost your memory, think more clearly, and stay healthier with these foods!


So I inventoried the spices yesterday, because I got a cross-cut miter box for Christmas and I want to build a spice rack, because spice racks with ~100-jar capacity are basically nonexistent. I probably won't build 100-jar capacity; I need to go through the list and denote which ones are recurring purchases and which are one-off spice blend purchases that we probably won't replace. But either way, we have... a lot of spices.
I did not expect cooking to be one of the things I did a deep-dive into. Baking, yes. I like baking, because I like cookies, cake, etc. Also baking is basically chemistry, and I like chemistry. Cooking is frequently less precise and more improvisation. That's fine too, but it frequently requires more active time, and I like set-it-and-forget-it food production.
For a variety of reasons, we have home-cooked food six nights a week; salt is the biggest reason, hence the prodigious variety of herbs, spices, and spice blends taking up space in the cabinets. (We effectively have two shelves' worth of spices in the cabinets.) This has also meant finding recipes that we can make flavorful with minimal salt, and that MSG is a regular part of our seasoning plan, to reduce the sodium and boost flavors.
Although my grandmother was the one with the reputation as an outstanding cook, the bulk of my cooking techniques that I learned before moving out came from my mother (baking, stove-top cooking, slow cooker cooking), and a little bit from my father (primarily for pancakes; I still have not mastered skillet potatoes). There are some foods I have not bothered to learn to cook well, because my husband fills that niche (steak, most pasta dishes that are not lasagna, tacos).
Cooking for dietary needs means I've tried recipes from a wide variety of cuisines, mostly through cookbooks and online recipe sites (especially the New York Times cooking section). Recent dishes include moo goo gai pan (100% will make again), hot chocolate cookies (100% will not make again), and chicken cordon bleu (100% will make again, with improved technique).
|Moo goo gai pan
Some things I've learned for time-saving and not wasting food over the years include weekly meal planning to build the grocery list (we use a shared Google doc); making extra rice to freeze in 1-cup portions when I make rice; and making the entire 5-lb. bag of potatoes as mashed potatoes and freezing the extra, rather than letting the potatoes languish and rot. (Buying potatoes in 5-lb. bags is cheaper per pound at our grocery than buying loose potatoes.) I've also stopped looking for recipes that only serve two and just freeze leftovers now to take for lunches or have for dinner on Wednesdays I'm too tired to cook. My husband and I split the six nights we cook at home equally, but I usually make something that will cover two nights on Sunday, since Monday night is D&D and it's easier to do leftovers, and Wednesdays frequently end up freezer food if I'm too tired to cook. Egg dishes are a frequent Wednesday meal, as well.
There are still some cooking techniques I would like to learn, primarily in the realm of candy making; my next goal is soft caramels.


Need fresh baked goods for your next meeting or party?
Heavenly Haven Bakery is the place to go!
Everything is made fresh to order with love by our culinary team!
The Heavenly Haven Bakery provides adults with developmental disabilities with an opportunity for personal growth, as well as a source of income, social interaction, and a sense of purpose. Check out our menu for a complete listing of available items. Give us a call and see how we can provide tasty treats for your next special occasion or event! Our culinary team guarantees to make you the freshest, most delicious brownies, signature cookies, lemon bars, banana bread and other treats anywhere around!
About Our Culinary Team
Clients of Haven Industries Heavenly Haven Bakery program learn valuable job training and social skills to help them reach their employment goals and aspirations. Our culinary team gains further experience by preparing healthy and nutritious meals for our students at Selby Preschool Monday through Friday. Proceeds from your purchase will support The Haven’s mission to enhance the quality of life for individuals by encouraging independence, championing inclusion and advocating for individual rights.


Annual Suppliers Night Expo
Our Biggest Event of the Year! Suppliers, technologists and Industry Pros from All Over the USA & Canada!
Year Round Networking Events
From craft beer and burgers to gourmet dinners... no matter where you fit in the food industry, you'll love these events!
October 26, 2021
FOOD SAFETY VIRTUAL EVENT
6:30 - 8:00pm PDT
The 2021 BCFT Introduction to Food Safety Management System and Auditing Tips
Whether you are a student or food professionals, these tips would help you in your day-to-day food safety management system.
Discussion topics include:
- Managing the food safety system and food auditing.
- Overview of pre-requisite program for HACCP
Fundamental of HACCP
- How to apply pre-requisite programs to implement effective food safety management system
- Overview of the various food safety audits and understanding the differences and fundamentals
- Q & A and Networking


"Campfire Cafe" is a country cookin' program chock-full open-fire cooking recipes, tips and techniques to help outdoor enthusiasts turn out gourmet campfire cuisine!
The show featured hundreds of recipes prepared outdoors and cooked over the open fire. Everything from Black Forest Ribbon Cake to Sweet Potato Pecan Pie, Roasted Rack of Lamb, Pizza, WonTon Soup, Seafood Jambalaya and just about everything else one can think of. Hosts Pam Alford and Larry Wiseheart have added a new element to the show by demonstrating how to prepare Campfire Cafe recipes over the open fire and on the gas grill.
Many viewers cook outdoors while camping, but most find it more convenient to fire up the gas grill on a daily basis. The problem is, menus usually end up consisting of the same grilled meat or vegetable recipes. Hot dogs, hamburgers, grilled steak, fish or chicken is awful good, but adding variety will get you cooking outdoors more often.
New episodes of "Campfire Cafe" will teach you how to expand your outdoor cooking skills with step-by-step instructions for recipes typically cooked only indoors, outside using a gas grill.
The extent to which Alford cooks on the gas grill tends to surprise most people, but the grill is simply another source of heat. Learn to control the heat, as well as what gear is best suited for the grill, and you can cook anything. Get ready to raise the bar and amaze those you invite to share a meal.


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Discover how to make food look as good as it
tastes. With a little thoughtful planning, you too
can execute simple ideas that appear to be far
more sophisticated than they actually are. So,
let’s cook beautiful together.
Bright, zippy, complex, and
dynamic—these are the flavor
tenets we look for in any dish.
Did we mention a simple
preparation too? It’s a tall order
but this white fish recipe in
parchment with olives, potatoes,
and citrus is a weekly standard in
our household because it checks
off all of the boxes!


Traditional Chinese Medicine (TCM) and Traditional Chinese Veterinary Medicine (TCVM) recognize that weather changes such as Wind, Heat, Damp, Dry, or Cold, alone or in combination, can be a source of seasonal stress which can lead to imbalance and disease in the body. In TCM and TCVM, food may be characterized as warming, cooling, neutral, hot, or cold. Changing the diet when the seasons or weather change can help prevent and treat imbalances in the body. Summer brings forth Heat (Yang) that is combined with either Dampness (temperate zones, tropics and subtropics) or Dryness (desert and drought areas). During the summer, dry commercial dog foods (Yang), dehydrated foods (Yang) and foods that produce Heat in the body such as soybean and safflower oils, shrimp, eel, lamb, chicken, chicken liver, beef marrow bone, turmeric, garlic, ginger, rosemary and basil should be avoided. In general during hot summers, foods should be lighter in fat, non-processed, and meat fed raw (especially in dry climates) but at room temperature. Fish, eggs, and tofu are good may be fed as occasional substitutes for meat or added to the meat during dry summer weather. The
energetic and therapeutic effects of various foods are reviewed so the TCVM practitioner can design a diet to prevent and treat various imbalances within the body during the onset of Summer Heat. Besides treating imbalances in the body with acupuncture and herbs, a diet change is often an important part of the therapy.


Burj al Arab is a luxury hotel in Dubai, United Arab Emirates.
It is the third tallest hotel in the world and stands on an artificial island, connected to the mainland by a private curving bridge. The shape of the structure is designed to resemble the sail of a ship.
The Burj al Arab is the worlds only 7 star hotel.
We went for Arabesque Afternoon Tea in the Sahn Eddar restaurant on the first floor of the hotel overlooking the beach
We started of with Louis Roederer Champagne
- Citrus Date Salad, Almond Milk Jelly and Moroccan Tea Sherbet
- Kabsa Marinated Chicken salad, Harissa Sesame Pide
- Baked Eggplant, Sumac and Mohamarra Slice
- Minted Lentil and Burghul Kotta Saffron Tahina
- Cured Red Snapper, Squid Ink Cone
- Labneh Mejool Date, Walnut, Preserved Orange
- Slow Roasted Marinated Lamb Shoulder.
- Ladyfinger Potato Ragout, Zataar Lamb Jus
- Chocolate and cardamon Scone
- Sumac and Barberry Scone
- Homemade Passion-fruit Jam, Date Jam and Clotted Cream
- Spiced Carrot and Cinnamon Cake, Mint Cream, Salted Orange and Caraway Tuille
- Yemeni Honey Glazed Madeline
- Sesame Hazelnut Biscuit, Dulcey Chocolate and Arabic Coffee Cream
- Pistachio and Orange Blossom Tart
- Saffron Pudding, Peaches, Saffron Jelly and Gold Leaf


If you caught a cold and you have a sore throat, I have the perfect solution for you and your child: homemade candies for a nasty and painful sore throat.
You can easily prepare them at home, giving you an instant relief from a painful sore throat. The great thing is that these homemade candies are as effective as those found in pharmacies.
First of all, you have to prepare your ingredients.
You will need:
- 1 or 2 lemons
- half a teaspoon of grated ginger
- 1 teaspoon of cloves powder
In a medium-sized saucepan, put 2 tablespoons of brown sugar. Then add a little water, about half a cup, and boil the mixture at low heat until the sugar melts. Then, as the sugar begins to melt, add the juice of 2 lemons, the grated ginger and 1 teaspoon of cloves powder. Mix the ingredients well, and when the sugar melts completely, take the pot from the fire. When the liquid has cooled, add 2 tablespoons of honey and stir well. Finally, your mixture should have a slightly thicker consistency than a syrup.
Put baking paper on a tray, and with a teaspoon, put the syrup creating small and not-so-round candies. But this doesn’t matter. Now let it cool for 1-2 hours until they will solidify!
Done! The sore throat relief candies are ready! Your kid will enjoy the taste of these homemade candies and will get rid of sore throat immediately.
Image Credits: Food-hacks.wonderhowto


In this article, we compare the Big Joe coffee maker to french presses, automatic coffee machines, espresso machines, and cowboy coffee.
Making pour over coffee doesn’t have to be intimidating. Learn how to make a delicious cup of pour over coffee every time.
In this article, we’ll answer all your questions about pour over coffee and break down the history of our favorite brewing method.
Tired of bitter tasting coffee? Looking for a smoother cup of joe? You should try making cold brew coffee with the Big Joe Coffee Maker.
What is the difference between brewing pour over coffee and auto drip coffee at home? Coffee homebrewers often ask us this question.
When looking to change your coffee routine, consider moving to a pour over coffee maker. It may just lead you to better coffee!
The Big Joe was created for making hot pour over coffee, but did you know that it can also be used to making a delicious iced coffee?
Whether you’re shopping for Thanksgiving, Hanukkah, Christmas, Kwanzaa or any other holiday this year, Big Joe has you covered.
We’ve compiled a list of our favorite holiday coffee gifts. From mugs to travel sets to coffee makers, we have something for everyone.
We’ll be highlighting some of our most unique customer use cases. This month we focus on one of our commercial coffee shop clients.


It’s time to say hello to a cheesecake that is guaranteed to win over any white chocolate skeptic. Although I do wonder. Who are these people?! I do quite understand that it’s more of an acquired taste, with most people in love with the soft but sweet flavours from milk chocolate. But the sheer luxury of white chocolate makes loving it, if only a small amount of it, irresistible.
I’m still working my way through Nigella’s At My Table. It really is such a joy to flick through. I love watching the TV series but I usually just watch it and want to immediately run over to the book to try it. This is one of those recipes I ran to.
Other than the fact I get to buy Green & Black’s white chocolate for this, the base is also something to brag about. I’ve become very familiar with oreos or diegstives for the base. Too familiar. Thinking about it, nothing would really work quite as well as the gingernut biscuit base. Inspired.
Good things: indulgent and enjoyable.
Bad things: a surprising amount of washing up is required.
Ingredients & requirements:
- 200g white cooking chocolate (I used Green & Blacks, unbeatable).
- 300g full-fat cream cheese (at room temperature)
- 300ml double cream
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 190g gingernut biscuits
- 55g unsalted butter
- 20cm spirngform cake tin
Preparation & cooking
- You’ll probably need around 4 large bowls for this, at least one needs to be heatproof. (You can do 3 if you wash the gingernut bowl out and re-use).
- I’d lightly spray the 20cm spirngform tin with sunflower oil.
- Put a heatproof bowl over a small amount of water in a saucepan and turn on a low heat. Add the 200g roughly chopped white chocolate and let it melt, every so often giving it a stir. Then lit it sit aside for 10 minutes so it comes back too room temperature.
- Prepare the base:
- While waiting, get on with the base. Slowly crush the 190g of gingernut biscuits in in a bag with a rolling pin (which you might need to do in two batches depending on the size of the bag). Empty into one of the large mixing bowls.
- Then melt 55g of unsalted butter in a small saucepan, and then empty over the gingernut crumbs and stir in until mixed well.
- Then press the biscuit mixture into the 20cm springform cake tin. Leave in the fridge to set.
- Once the chocolate is nearing room temperature, let’s turn to the filling. First, in a clean large mixing bowl (as mentioned, you can re-use the the biscuit bowl if you clean it), soften the 300g cream cheese by beating it with a wooden spoon for a minute.
- Gently fold in the 200g of melted white chocolate.
- In your final large bowl, empty the 300ml of double cream and softly whip until it’s started to thicken but the peaks don;t hold their shape. Then, in two batches, fold the cream into the cream cheese-chocolate mixture.
- Add 1 teaspoon of lemon juice and 1 teaspoon of vanilla extract to the mixture and fold these in.
- Add to the tin with the biscuits in, cover with clingfilm and leave to set in the fridge overnight.
- When you are ready to serve, leave it out of the fridge for 10 mins, and then add maybe go round the edge with a knife briefly, before unveiling the cheesecake in all it’s glory!
What do you expect me to say other than ‘how great is this’? Just look a the texture in the photo below.
The biggest downside to this recipe is the surprising amount of cleaning up you need to do. Two saucepans, four mixing bowls, and then the tin itself. However, it’s worth it. One thing I do love about a good cheesecake recipe is that i


March 16th, 17th, and 18th at the International Boston Seafood Show.
Visit booth #1405!
The International Boston Seafood Show/Seafood Processing America is North America’s largest seafood event, featuring more than 900 exhibits, offering a vast array of seafood, seafood products, seafood services and seafood equipment from all over the world.
- Find the hot, new seafood products and trends hitting the market
- Make connections with the right people to help expand your seafood business.
- Uncover ideas and strategies that will increase your profits and move you ahead of the competition.
With conference sessions featuring industry thought leaders, the New Product Showcase and the New Product Awards Competition, the 7th Annual Oyster Shucking Contest, and NFI’s Annual Chowder Party, there are multiple opportunities to connect with the industry, see new products, and uncover new ideas.
For more information, visit their website.


August 14, 2011 § 2 Comments
Nothing to do with electronic devices but the easiest and most rewarding of wild foods for the first-time forager.
These beauties came from the grounds of the house on the North Wales coast where we holidayed last week. For us Mancunians, it’s like Cornwall but without the long car journey. Breathtaking mountain backdrops, glorious sandy beaches, quaint stone cottages – all it lacks is reliable sunshine.
The brambles love it there and there is excellent blackberrying to be had at this time of year if you can find a sunny spot against a dry stone wall where the fruit has had chance to ripen. The best blackberries are always just out of reach – but maybe the scratches and attendant cunning required to hook down the high branches are all part of the appeal, the annual repetition of childhood ritual.
What to do with your precious hard-won haul? If you’ve exhausted the repertoire of pies, crumbles and jellies, here’s an idea for an easy-to-make pudding that lets the flavour of the blackberries shine through. It’s a blackberry clafoutis, the simple French baked pudding from the Limousin region usually made with cherries. This version, which I’ve adapted from Julia Child’s “Mastering the Art of French Cooking” replaces cherries with blackberries.
The house where we stay when we come to this part of Wales is a rambling manor house remodelled in the last century by Clough Williams-Ellis, architect of nearby Portmeirion. Cooking here is a pleasure as the house is blessed with a cool slate shelved pantry and well-equipped kitchen with cupboards packed with Portmeirion pottery. But you don’t need a well-equipped kitchen to make this pudding -it’s quick and easy and the proportions are forgiving so it’s perfect to make when your’re staying in a holiday house or cottage.
The berries are macerated in delicious Crème de Mûre, French blackberry liqueur, and the resulting juices are added to the batter mixture along with some blanched almonds which enrich the pudding and the subtle almond flavour works well with the blackberries.
The tip in the recipe for pouring a layer of batter into the baking dish and gently letting this cook to provide a base so that the fruit can’t all sink to the bottom really does work:
Adding the macerated blackberry juices to the mixture turns the batter an appealing but shade of pink:
But don’t worry, despite starting off as pink, the baked clafoutis will puff up and become crusty and golden brown just as the recipe promises.
Dust with icing sugar or sprinkle with caster sugar and serve with chilled pouring cream. Dig in and enjoy your the fruits of your blackberrying.
Recipe for clafoutis
Adapted from Julia Child’s “Mastering the Art of French Cooking”. I give first of all the basic recipe with cherries, then variants with liqueur, almonds and blackberries. The version I cooked last week combined all 3 ie I substituted blackberries for cherries, macerated the blackberries in liqueur and added almonds to the batter as well.
Serves 6 to 8
For the batter
½ pint milk
2oz granulated sugar
1 tbsp vanilla extract
1/8 tsp salt
2 and ½ oz sifted flour
For the fruit
¾ lb stoned black cherries
2 oz granulated sugar
Place the ingredients for the batter in the jar of a liquidiser or food processor in the order listed. Cover and blend at top speed for 1 minute. If you don’t have a liquidiser, break the eggs into a well in the flour and sugar and gradually incorporate them into the batter with a whisk, adding milk as you go.
Pour a ¼ inch layer of batter into a 3 to 4 pint capacity shallow ovenproof baking dish. Place over a moderate heat or hot oven until the batter has set. Remove from the heat. Spread the cherries over the batter and sprinkle on the sugar.
Pour over the rest of the batter and smooth the surface with the back of a spoon.
Place in the middle of an oven preheated to 160 degrees C fan; 350 degrees F and bake for about an hour. The clafoutis is ready when it is puffed and brown and when a knife plunged into the centre comes out clean.
Sprinkle with icing sugar and serve hot or warm.
Variant 1 – cherries marinated in kirsch
1/8 pint kirsch
2 oz granulated sugar
Let the cherries stand in the kirsch and sugar for one hour. Substitute the liquid that results for some of the milk and all of the sugar in the master recipe.
Variant 2 – with almonds – “À la Bourdaloue”
3 oz blanched almonds
Add the almonds to the liquidizer and puree along with the other ingredients. If you don’t have access to a liquidiser, add ground almonds to the flour instead and proceed with the well mixing method as described in the master recipe above.
Variant 3 – Blackberry
Substitute 12oz stemmed and washed blackberries for the cherries.
Increase the flour from 2 and 1/2 oz to 3 and 1/2 oz as the berries are juicier than the cherries.
Just as a footnote, if you fancy having a go at the classic Limousin version of clafoutis with cherries then I can recommend the Oxo Good Grips cherry-stoning device which I picked up on Amazon.co.uk for £7.99. This gadget really is the business and the boys couldn’t get there hands on it once they realised they could fire cherry stones at one another…
August 11, 2011 § Leave a comment
Checking my AA road atlas before heading off to a long-planned reunion lunch, Mallory Court looked dangerously close to the industrial outskirts of Leamington Spa and Junction 13 on the M40.
I needn’t have worried as this is the view from the hotel terrace:
The M40 is there in the background but practically invisible. Mallory Court could be the setting for one of those beer ads “if Carlsberg did Motorway service stations” – long camera pan up the drive to the honey-coloured ivy-clad stone walls of the manor house; cut to guests sitting in cosy oak panelled dining room; lingering shots of guests sipping coffee on the terrace overlooking immaculate formal gardens…
So what was the occasion? Having exchanged nothing more than Christmas cards with Mike and Lynnette for years, it was Mike’s very good idea to meet up for lunch in the centre of England as we live at opposite ends of the country. We all met on a week long residential tennis course at Windmill Hill in Sussex in the early 1990s. Those who know me will confirm that my tennis didn’t really improve but we had the best of weeks – looking back I recall it as a week of sunshine, Glyndebourne, drinks and fun. Oddly (or perhaps not) I seem to have forgotten how to hit a double-handed backhand or how to apply topspin to my lob.
It was therefore very fitting for the three of us enjoy a hedonistic lunch after all these years. We had a lot of catching up to do so my attention was on conversation and company rather than the finer points of the food, which is after all how it should be.
Despite its name and initial impressions, Mallory Court is not an ancient manor but an Arts and Crafts trophy-house built in 1914 for a retired Manchester cotton baron. The house changed hands a number of times before being converted to a country house hotel in 1976. It’s now owned by Midlands entrepreneur (sounds posher than Brummy businessman doesn’t it?) Sir Peter Rigby who dabbles in hotels and airports as well as his main IT services business SCC Group.
The immediate impression on entering the hotel is one of welcoming efficiency. There are cosy armchairs to sit in and staff appear just when you feel like ordering a drink without the feeling of being hovered over. I always use the ladies’ loo as a bellwether of attention to detail in an establishment. Mallory Court did not disappoint:
After champagne and nibbles we were shown to our table in the dining room. White damask-clad tables are spaced discreetly apart to allow diners to talk business in privacy and there’s a comfortable, club-like atmosphere.
This is a Michelin-starred establishment so we began with the obligatory amuse-bouche. This comprised a tiny precise cylinder of smoked eel mousse together with vibrant magenta beetroot served three ways, the flavours pointed up with a scattering of micro-cress and flavour explosions from tiny shards of deep-fried caper.
I suppose the purpose of an amuse-bouche is for the chef to summarise his approach to food in one tiny little plateful. This is what chef Simon Haigh did here – what it told me is that this was a chef who likes classic combinations brought up to date, applies precision and attention to detail and has an eye for colour and texture. It came as no surprise to learn afterwards that Haigh learned his craft under Raymond Blanc at the Manoir au Quatre Saisons. In fact he seems intent on creating a Manoir-like atmosphere here in Warwickshire using produce (including that beetroot) fresh from his own kitchen garden.
I chose a rather weird sounding first course of egg purée, crispy ham hock and pineapple chutney, trusting the chef to turn it into something edible. This is what arrived:
The crispy ham-hock turned out to be a spring-roll type affair, and the egg purée a super smooth scrambled egg or perhaps a hot savoury custard. Very clever and no idea how you’d go about recreating it at home.
Main courses were a little more classic and little less off-the wall. Mike chose pork loin served with the most adorable Mirabelle plums looking like miniature apples:
Lynnette and I both chose sea bream with black squid ink risotto, squid rings and Mediterranean vegetables. This should have been served with fillets of red mullet, one of my favourite fish, but (disappointingly but reassuringly I suppose) they’d sold out by the time we ordered hence the substitution of sea bream.
Another picture on a plate, but with every element contributing to the harmonious balance of flavours. A square plate this time, as weirdly shaped crockery seems to be de rigueur these days for any restaurant with Michelin aspirations.
I’m not normally a pudding person, but this wasn’t an everyday occasion so I chose crème brûlée with honeycomb mousse and strawberry sorbet.
This was a perfect size for a post-lunch pudding and each element was technically perfect.
I’m sorry to say we were a little greedy at this stage and, purely out of intellectual curiosity of course, ordered another pudding to share – peanut ice cream with caramelised bananas and bitter chocolate tart. Peanut or peanut butter ice cream is popping up in smart restaurants everywhere these days and this one did not disappoint, nor did the intensely flavoured bitter chocolate tart:
We concluded our lunch with coffee and petit fours on the terrace outside.
In fact the coffee here is both cheaper and a darn sight better than a slop-bucket of Starbucks from WelcomeBreak Warwick North. So next time you’re speeding along the M40 I recommend you take the slightest of detours from junction 13 to refresh the soul as well as the body.
Mallory Court Hotel
Royal Leamington Spa


March 12th, 2020
Mandalay Restaurant to Remain on Bonifant Street Until Mid-2021
Mandalay Restaurant and Café will continue operating at 930 Bonifant St. until mid-2021, according to an email to the Source from manager Joe Myint.
In December of last year, the Myints announced their intention to move in August 2020 to a location in Washington D.C. near the former Walter Reed complex at 7302 Georgia Ave. N.W.
“That is still the plan,” Myint wrote, noting that the family had purchased that building.
A similar announcement addressed to Mandalay’s customers was posted on the restaurant’s Facebook page.
“We appreciate the support shown to us in these times,” the announcement reads, adding that they will update patrons on the new location.
The family-run Burmese restaurant has been in downtown Silver Spring since 2005.


$ 7.99 $ 4.99 inc. GST
A tasty mix of organic green tea and organic oolong tea. 50g.
Perfect for creating your own kombucha and jun or just having a fantastic cuppa of organic tea.
Our delicious mix of organic Oolong and Green Tea.
50 gram mix in the same proportions that we use for our own bottled kombucha.
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Flavouring Kits – Orange Blossom, Passion flower & Turmeric
COMPLETE Homebrew Jun Kit
Flavouring Kits – Hibiscus, Lemongrass & Ginger
Original (No Infusions) Kombucha Case (24 Bottles)
Wellness book COMBO
Orange Blossom, Passion Flower and Turmeric Kombucha Case (24 Bottles)
COMPLETE Homebrew Kombucha Kit
Apple, Peppermint and Chlorophyll Kombucha Case (24 Bottles)
Lavender, Acai, Maqui and Purple Corn Kombucha Case (24 Bottles)
Kombucha Workshop March


In the food industry it is necessary to use food-safe lubricants. These Food Grade lubricants must be approved and have an NSF certificate. As with all other machines in any industry, it is important that parts are lubricated with greases. Without lubrication, metal-to-metal contact is created, and wear will increase rapidly. In addition, greases can come into contact with lubricants and this can pose great risks if the correct lubricant is not used. Food-safe lubricants have been designed for this reason.
Food Grade greases can be used in bakeries, cheese and dairy factories and wholesalers in vegetables, meat, fish, fruit, snacks and drinks. In many cases, food and lubricants never come into contact with each other. However, it may happen that fats do get into food due to leakage. With the Lindemann High Temperature Grease Food Grade, machines and parts in the food industry can be lubricated. This food-safe lubricant has been NSF H1 approved, but also has other advantages.
High Temperature Food Grade Grease
Are you looking for a food-safe lubricant with many lubrication options? With the High Temperature Food Grade, Dutch Performance Products has a food-safe lubricant that is very suitable for the food industry. The product contains a number of unique properties such as:
- Resistant to extremely low and high temperatures from -40 to +400 degrees celsius.
- NSF H1 certified and food safe
- Does not melt, drip or char
- Heat resistant bearing grease
- Provides long-lasting lubrication
- Very high resistance to water, steam, detergents and acids
- Resistant to extreme pressures
- Significantly reduces wear and provides long-lasting lubrication
This food grade lubricant is available in small and large quantities! Curious about this product? Please contact us and we are happy to help you!


THE MEALS ON BOARD
Three meals per day are prepared by our chefs who have a vast knowledge of Turkish cuisine. Their creations are simple and delicious, using the freshest ingredients Turkey has to offer. All meals are healthy and nutritious.
The Turkish breakfast consists of the beautiful white Turkish bread, slices of tomatoes and cucumbers, fresh seasonal fruit (water/honey melon or oranges), black or green olives, white cheese, yellow cheese, jam or honey, eggs, butter, fresh Turkish tea and coffee...
Muesli or cornflakes may be taken on board by the passengers. Five o`clock tea and coffee is served with biscuits and/or cakes.
Lunch and dinner consist of delicious vegetarian dishes, healthy Mediterranean salads, fish or meat dishes (dinner) and of course fresh Turkish bread. Dinner is followed by fresh seasonal fruit.


This week's new word: Salchicha
Chileans and Mexicans alike salivate at mention of this word. Very Pavlovian it is. Salchicha = sausage. And what is the sausage of choice in these countries? Why, the hot dog, of course!
Great on pizza, in sandwiches, served over pasta, cut into rounds and bathed in mayo, what-have-you. And of course, there's always the classic salchicha in bun. Nothing's more versatile than a processed by-product meat, you see.
There are quite a few salchicha fast food joints here in Chile, and they're always swarming with customers ravenous for their favorite food, the national treat.
Here's the salchicha aisle at our grocery store. Yes, I said aisle. I'm serious. It's all hot dogs. I don't know why there are so many choices for this product (I guess there are different quantity packs one can purchase, and that could lead to some tough decision-making). But as evinced in the photo, picking your desired hot dog pack is a dilemma that merits serious contemplation.


Charles Snack Foods, Inc. has been in the snack food business throughout the Tri-State Area for over 35 years. We
are known for our outstanding customer service and extensive product line. It is a reputation that we are
very proud of and strive to uphold on a daily basis.
You may choose from our extensive line of Herr's Potato Chips and Snack Food items, including bulk potato chips, tortilla chips, concession pretzels and popcorn. We are a distributor of Planters Peanut Products, Nabisco Cookie Products, and Hershey Candy Products.
We also carry a full line of candy products to service your mini bars or special function needs. These popular treats include cotton candy, malt balls, Twizzlers, Pringles, Terra Chips, Power Bars and Yogurt Pretzels. Private labeling of products is available, in which the name of your establishment is displayed on complimentary items.
Please call us with any questions or special requests. We are looking forward to fulfilling all of your snack food needs.


Enjoy Our Sports Package Monday & Thursday After 4pm and Saturday - Sunday All Day.
Our wings are prepared with Chef Julius's secret brine & dry rub, smoked and wood-fire grilled to perfection. Served with your choice of our house-made chipotle or tzaitziki sauce. 🍗
Pro-tip : Skip the 6 and order 12! Trust us, your taste buds will thank you later 😜
Grab a bucket of 6 of your favorite domestic beers, chow down on some wood-fire grilled wings and watch the game on our large flat-screen tvs. 📺
Looking for something a bit more local? We got your back. Grab 6 of your favorite ice-cold craft beers for $20. 🍺
See all of our available amenities like free wi-fi, high-chairs, a spacious patio & more!
What creates an amazing outdoor dining experience? Lucious flavors, chilled wine, warm sunshine & a soft breeze. Let us help you enjoy it.
Hungry but want to stay in? Don't sweat it! Get your Kid Cashew favorites delivered right to your door.
Kid Cashew is the go-to restaurant for healthier to-go options, your 2023 diet reset or the perfect date night spot.
But don't take our word for it!
"[Kid Cashew] is my favorite restaurant in Charlotte. Everything is super fresh here. There’s no freezer, fryer, or heat lamps..."
Kid Cashew...This Mediterranean-focused menu includes kale and quinoa bowls, wood-fired vegetables, skewers, and rotisserie chicken...
The lamb burger is more satisfying than anything from a drive-thru, and the super grain and avocado salad is a healthy...
Monday - Sunday
11am | 9pm


Growing kids need plenty of nutrients and energy, so a healthy balanced diet should contain a variety of different food types, including meat or fish, fruit and vegetables, starchy foods and dairy produce. In this way, meals will provide a good mix of protein, carbohydrates, healthy fats, vitamins and minerals.
So here are the Vit Heroes Top 10 healthy hints, for helping kids (and grown-ups) to eat well and stay healthy.
1. Eat plenty of fruit and veg – at least five portions a day, fresh, tinned, dried, juice or raw.
2. Eat more oily fish – eat at least two portions each week, fresh, frozen or canned.
3. Enjoy a moderate amount of protein – through lean meat, chicken, eggs, dairy, nuts and beans.
4. Base meals around starchy foods – such as bread, cereals, rice, pasta and potatoes.
5. Cut down on saturated fat – found in meat pies, sausages, hard cheese, cream, pastry and biscuits.
6. Reduce daily sugar intake – from sweets, cakes and biscuits, or sugary soft and fizzy drinks.
7. Try to eat less salt – especially added salt in ready meals, soup, sauces and breakfast cereals.
8. Snack healthily between meals – with fresh or dried fruit, yoghurt, fromage frais, crunchy muesli or malt loaf.
9. Provide a healthy packed lunch – or put your faith in today’s healthier, freshly cooked school meals.
10. Don’t miss out on breakfast – it provides energy, vitamins and minerals for the rest of the day.


Fairfield - Karoo Eastern Cape
Karoo Eastern Cape
In the heart of the Eastern Cape Karoo, David & Karen McEwan have been making their way through farming holistically and living a sustainable life. Working with nature to preserve and grow a future for their family and the next generation to come.
David is a 4th generation farmer on Fairfield of Scottish heritage. He farms with indigenous Tuli cattle and Dohne Merino sheep with a sustainable and holistic approach to regenerating the land.
Intensive lambing and utilization of irrigated pastures produce good quality lambs, combined with Total Grazing practices ensuring productive and progressive farming that regenerates the veld while keeping animals healthy for sustainable future farming practices.
Fairfield Garden & Kitchen
Qualified as a chef, but an entrepreneur by heart Karen has been keeping herself busy with organic veggie gardening - making use of some permaculture principles. She hosts open garden days with garden talks and serves hearty farm lunches made from the organic produce of the farm.
Her own range of frozen meals and freshly baked and bottled karoo goodness, as well as organic veggie seeds, are available for direct orders or at mentioned markets.
She also offers private and event catering options with tailor-made menu's exclusively for small groups of 40 or more guests.
Free Range Chickens
Free range farm chickens form part of the sustainable management on irrigated pastures.
Layer hens live in portable chicken tractors on the lands and are moved twice a week to Fresh pastures.
They follow the ewes with lambs and calves that feed on the lands to clean up the last bits of feed left behind. They also take care of any unwanted pests, parasites and larvae.
Eggs are harvested daily and weekly deliveries are done in Graaff Reinet and Middelburg.
Stay in touch
Contact us for more info on products, delivery and markets, and get updated info of goods available and events planned.
Karen: 082 397 8698, email@example.com
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Did you know that eating a healthy and balanced diet is one of the fundamental keys to healthy hair? Discover the eight best foods to have a gorogeous, shiny, healthy head of hair that's perfect for your travel destination!
It has been shown that by following a healthy diet, rich in specific nutrients, the chances of always looking more beautiful and healthier hair also grow. These are the foods that should not be missing in your diet if you want to wear a splendid mane at any time of the year.
The egg is one of the complete foods that you can take in your diet; in fact, this food is directly associated with having healthy hair full of life. This is because eggs have a high protein content (around 13 grams per 100), and are also rich in minerals such as iron, selenium, zinc, and sulfur.
Legumes in general, and lentils in particular, are foods loaded with the protein of plant origin. The hair, being composed of a type of protein called keratin, appreciates the intake of all those foods rich in protein, such as lentils.
Likewise, lentils are an essential source of iron, which helps prevent hair loss during the changes of the season (in the passage from summer to autumn, and in the passage from winter to spring).
Bluefish foods are rich in essential fatty acids, especially Omega 3, a fundamental nutrient for maintaining healthy, full hair. Salmon is one of the foods that will ensure a correct intake of Omega 3 to keep hair healthy.
Green leafy vegetables
Both spinach, Swiss chard, and kale are foods loaded with folic acid, vitamin C, iron, and beta-carotene, essential nutrients to achieve proper hydration of the hair, as well as to stimulate the production of keratin.
Another essential nutrient for hair care is pantothenic acid, a vitamin that is present, above all, in yogurt. Also, yogurt is rich in vitamin D, a nutrient that improves the health of hair follicles.
Walnuts are a food rich in biotin, which is a type of B vitamin that directly influences the good health of the hair and scalp. But also, walnuts are the only dried fruit that provides Omega 3 fatty acids to food, an essential nutrient to hydrate and care for hair.
Being a fruit rich in vitamin C, blueberries help prevent oxidation and protect hair from the effect of free radicals. Also, this fruit helps the body to produce more collagen and stimulates blood circulation in the scalp. Therefore, do not hesitate to make a place for these berries in your usual diet.
Another of the minerals that should not be missing to achieve healthy hair is zinc, a nutrient that is especially present in the others. The intake of this type of seafood covers the daily needs of zinc in the body.
So, there you have it! Go, be great and have healthy gorgeous locks of hair while being great .... not just on vacation but everyday of the year!!
Share your favorite healthy vacation hair tips in the comments!


Is ProLon® FDA approved? 22 February 2022 07:37 As food, ProLon® does not require FDA approval. Related articles How is it possible that I’m eating but still in a fasting state with such a high carbohydrate diet? How can people of different sizes and weight eat the same things with the same amount of calories while on the program? Is there scientific data supporting ProLon® ingredients and formulation? Do you have links to your research/science? Is tea, coffee or infusion allowed during ProLon?


Who is Josey? Many years ago, Mr. Wells had a pastry chef who worked for him that claimed he had the demeanor of The Outlaw Josey Wales. She thought he was serious and meant business. The other employees of the restaurant began calling him Josey as well and it stuck ever since.
Welcome to Josey's Chuckwagon
Josey's Chuckwagon was established on Dec 31, 2015 in the hands of Leonard and Joy Wells of Greer, SC. With over 40 years of food and beverage experience from Leonard and over 30 years of business experience from Joy, the two joined forces and brought to life a long time dream of Mr. Wells. Josey's Chuckwagon serves southern cookin' styles from Texas to Tennessee to the Great state of South Carolina. Whether you are looking for Sunday Lunch, breakfast on the weekend, or family dinner after work, we are here to please your taste buds. Our mission is to create an atmosphere where you feel the most welcome while enjoying a home cooked meal by Mr. Well's best trained cooks and a front of house staff that will make you feel like you are in your own home. Everything is made in house using the freshest ingredients from sauces to casseroles, with each meal cooked to order. The Wells family grew up on these recipes and are here to share them with you! For your convenience, Josey's Chuckwagon offers dine in, drive through, and catering service.
Monday-Saturday (Breakfast): 7:00am- 10:30am
Monday-Saturday: 11:00am- 8:00pm
Mr. and Mrs. Wells at the celebration of their first year of business.


I recently read an article on Brides.com: Couples Who Cook Together Stay Together, Says Science and it got me thinking about how true this in general- food always brings people closer together because it opens up a window of time and a space to communicate. My favorite time spent with my fiancé is often in the kitchen- we chit chat about our day while simultaneously working on dinner together (Our routine: I like to prep food and he is the safest option for cooking the food- heehee). Not to mention it is downright romantic to be side-by-side with your partner, maybe jamming to some music, laughing and having a glass of wine. I dig it.
I wasn’t always interested in cooking with my boo. I was introduced to the idea when we started trying out the Blue Apron and Hello Fresh meal kit home delivery plans. We were hesitant about these at first because they can be a bit pricey, but we love them because they are always delicious, convenient and they make it easy to prepare restaurant-quality meals in the comfort of your own home. I love that the recipe cards explain exactly how to prepare the ingredients and teaches everyone- no matter where you are rated on the chef scale- how to make fancy meals in about an hour, if not less. I literally am a walking, talking billboard for these meal delivery services because of how awesome they turned out to be for us. Plug over- I digress!
I was looking through a stack of our saved Blue Apron and Hello Fresh recipe cards the other day, intrigued with food and wanting to find more recipes and maybe some themed cookbooks. Never before had I realized how sexy a cookbook could be! I’m telling you- there is some mad food porn up in these pages. ( I’m starving now just writing about it.) So I went a little nuts, found way too many awesome books and here I am sharing this with you all; all of these belong on your bucket list or wedding registry. Here are 20 cookbooks (in no particular order) guaranteed to heat things up in the kitchen. Bon appétit!
Everyday Italian by Giada de Laurentiis
Cravings: Recipes for All the Food You WANT to Eat by Chrissy Teigen
Sprinkles Baking Book: 100 Secret Recipes by Candace Nelson
The Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking With & For Each Other by Sarah Copeland
Thug Kitchen: Eat Like You Give A F*ck by Thug Kitchen LLC
Tequila Mockingbird: Cocktails with a Literary Twist
What the Fuck Should I Make For Dinner: The Answer to Life’s Everyday Questions
Betty Crocker Cookbook: Everything You Need to Know to Cook From Scratch
The Cannabis Kitchen Cookbook: Feel-Good Food for Home Cooks
The New Inter Courses: An Aphrodisiac Cookbook
50 Shades of Chicken
50 Ways to Eat Cock: Healthy Chicken Recipes with Balls!
Newlywed Cookbook & Newlywed Entertaining boxed set by Williams Sonoma
Mastering the Art of French Cooking (2 Volume Set): Julia Child
Mosh Potatoes: Recipes, Anecdotes, and Mayhem from the Heavyweights of Heavy Metal
The Wine Bible
Olive Oil & Vinegar Lovers Cookbook
The I Love Trader Joe’s Cookbook: 150 Delicious Recipes Using Only Foods from the World’s Greatest Grocery Store


BioGenesis Ultralean Bars - Chocolate - 30 count
With the hustle and bustle of everyday life, sometimes we don’t always have time to sit down and eat a proper lunch. Other times, that gap between lunch and dinner is just too long and we need a snack to tide us over until dinner time. In either case, UltraLean Gluco-Support Bars are a great addition to anyone’s day! Not only are they healthy, they taste great. (If you don’t believe us you can look at the reviews yourself.)
UltraLean Gluco-Support Bars are specially formulated to help those individuals with low or high blood sugar. There are many nutrition bars available, but only a select few provide such a natural and healthy alternative as UltraLean Gluco-Support Bars does. Ultra-Lean does not contain hydrogenated oils, refined sugar, artificial sweeteners, wheat, dairy, casein, soy protein, corn, gluten, trans-fats, or other additives.
UltraLean bars provide a healthy balance of carbohydrates and protein and won’t make you crash like a candy bar or other nutrition bar might. They contains high quality protein— either whey or rice protein— that is essential for promoting a healthy diet as well as a healthy body. They also contain a healthy level of carbs that promote a balanced blood sugar level. Having a protein snack like this can control the appetite. In addition, UltraLean Gluco-Support Bars are typically well suited for people with food allergies.
Vit. A 10% Vit. C 169% Calcium 12% Iron 4% Vit. D 25% Vit E (D-alpha tocopherol succinate) 167% Riboflavin 588% Vit. B3 250% Vit. B6 1000% Folate 38% Vit. B12 833% Biotin 100% Pantothenic Acid 750% Magnesium 25% Zinc Citrate 68% Selenium 35% Manganese 50% Chromium 84% Vanadium
Ingredients: Almond Butter, FruiTrim (Fruit Juices, Natural Rice Dextrins), Organic Brown Rice Syrup, Organic Brown Rice Crisp (Organic Brown Rice, Sea Salt, Organic Brown Rice Syrup), Rice Protein Concentrate, Cocoa, Rice Bran, Almonds, Vanilla, Soy Lecithin, Sea Salt, Natural Flavor, Calcium Citrate, Magnesium Citrate, Ascorbic Acid, D-Calcium pantothenate, D-Alpha Tocopherol Succinate, Manganese L-Aspartate, Niacinamide, Zinc Citrate, Biotin, Pyridoxine HCL, Inositol Hexanicotinate, Riboflavin, Vitamin B12, L-Selenomethionine, Folic Acid, Vitamin D3, Vitamin A Palmitate, Chromium Nicotinate, Vanadyl Sulfate
Does Not Contain: Wheat, dairy, casein, soy protein, corn, gluten, trans fats, other additives
An added bonus: UltraLean Bars come in a variety of delicious flavors such as chocolate and chocolate mint.
*This product contains almonds and soy ingredients and is produced in a facility that processes other food products that may contain peanuts, tree nuts, eggs, wheat, dairy, fish, and soy.
These statements have not been evaluated by the Food and Drug Administration (FDA). These products are not meant to diagnose, treat or cure any disease or medical condition. Please consult your doctor before starting any exercise or nutritional supplement program or before using these or any product during pregnancy or if you have a serious medical condition.


If you're crazy about great food like we are, then you couldn't have come to a better place!
The Crazy Tomato is a family owned company dedicated to providing our customers with some of the best handmade pizzas, subs, and sandwiches stuffed with the flavorful goodness you won't find anywhere else!
With a firm commitment to offering our customers only the freshest, most delectable creations, we make our pizzas, subs, and sandwiches from scratch. We use carefully picked, fresh, high-quality ingredients to ensure the unmistakable freshness our foods have come to be known for. We prepare and bake our pizza dough and sub rolls, and top them with the perfect combination of choice ingredients you're sure to love.


Wang: Hi, Lucy! Welcome to China。
Lucy: Hi Wang。 Nice to meet you。
Wang: So what do you want to do tommorrow?
Lucy: I will go to a Chinese restaurent with my family。
I have heared that the Chinese food is very delicious。
Wang: Yes, you are quite right。 Chinese food enjoy great popularity in the world。
There is a joke that "The most enjoyable life in the world is to live in British house, marry a Japanese wife and employ a Chinese chef。
Lucy: Really? That's funny。 So what's the features of the Chinese food?
Wang: The Chinese food is characterized as "Good-looking,sweet-smelling, tasty and nutritive。
" Besides, foods are different in different regions。 Wheat and salty foods are preveiling in the north while rice and sweet foods in the south。
Lucy: en。。it sounds good。 I would love to taste all of that。
Wang: Yes, sure, I am sure you will love it。


Today I am reviewing two "blue" foods that, when coming up together, become a "yellow."
Steak Fajitas: Not great coming up, but okay if you have chewed them well enough. Texture is a bit odd, but the taste is kind of like burping them up.
Butter Pecan Ice Cream with Butterscotch Syrup: Let's face it, ice cream just isn't as good coming up warm as it is going down cold. Plus you need to chew those pecans really well. Large chunks of them coming up can hurt.
Steak Fajitas AND Butter Pecan Ice Cream with Butterscotch Syrup: Gross combo! The spicy taste of fajita along with its green pepper and onions does not go well with warm ice cream and nuts.


Buy Local. Join our CSA.
Community Supported Agriculture (CSA) is a partnership between farmers and community members who work together to build a healthy local food system.
There has never been a more critical time to support your farming neighbors. With each local food purchase, you ensure that more of your money goes directly to the farmer.
- 24 Weekly boxes of fresh produce that is grown right here in SE Iowa
- Choice of three types of boxes: Organic, Organic juicing, and Clean, not organically certified
- $360 for a cleanly grown, non-organic certified share ($15/share for 24 weeks)
- $480 for an organic share ($20/share for 24 weeks)
- $528 for a premium organic juicing share ($22/share for 24 weeks)
Southeast Iowa Food Hub serves thirteen counties:
About SE Iowa Food Hub
Vision: To develop a healthy local food system for present and future generations.
Mission: To establish and cultivate a sustainable food network of local farmers and consumers who share a common commitment to healthy farms, healthy communities, and healthy people – physically, socially, and economically.
Purpose of the Organization: To encourage the production, efficient marketing and distribution of foods that accommodate the preferences of local consumers who are seeking wholesome, nutritious foods which are produced in sustainable ways.
News & Events
Women Doing Democracy:
Building Grassroots Coalitions to Grow Healthy Food and Farming in Your Community
Sunday, September 14, 2014
Noon – 6:00 PM


International Brotherhood of the Teamsters
25 Louisiana Ave NW
Washington, DC 20001
Join us for the DC release of Food Chain Workers Alliance's report No Piece of the Pie: U.S. Food Workers in 2016 on December 6th. There will be a panel of food workers based in the U.S. and globally discussing their campaigns for justice that includes:
- Teamsters seeking to improve conditions at foodservice giant U.S. Foods;
- Worker organizers with Restaurant Opportunities Center (ROC); and
- A video message from migrant workers in Thailand facing prosecution for uncovering egregious labor abuses at a chicken processing facility.
Light food and drinks will be provided. This is a great opportunity to meet food workers, food justice advocates and supporters. You won't want to miss it!


To eat meals in classrooms, it needs to be conducted by transferring meals in large distribution server with student meal servers by dumbwaiter to the classroom. It gives the students a taste for healthy foods 2.
Active solicitation of student input to preference in menu items, music and promotion scheme through student suggestion scheme that reward constructive entries with prizes. As food and beverage items are largely low involvement, experience driven impulsive purchases.
The Korean Journal of Nutrition. Definition of Terms The following terms are defined operationally: Associate LNU canteen with the following attributes: Create easy access to duty manager to address performance issues with visible service pledge display at front service area.
A study on the satisfaction of high school students for the school food service program. Then, students in charge or helpers distribute the meals to each student Chyun et al. Cost- In this study, it refers to the prices of food that the students will buy at the canteen. More research will be required.
Promptly and offers remedies immediately. However, school cafeterias take a lot of space, and small space provokes dissatisfaction on prolonged distribution time Lee, The researchers have to come up with the following observations.
For example, once when I was in a supermarket, I saw a particular snack that our school sold. Ventilation- In this study, it refers to supplying the students with air to make them comfortable to eat. To get more information about meal satisfaction in school service, a further research need for the preference menu by eating place and gender.
A safe haven for the free willed where everyone is equal.
There are only few choices of food for the students in the cafeteria 2. Rising labor cost with min. He not only keeps the furniture neat and clean but also supplies clean and fresh food in attractive crockery.
The Graduate School of Kumho University; There is no deadline or evaluations. Food sold in the cafeterias before were real potatoes, real pasta and they baked real cookies, most of the foods were free of artificial flavors. Feel free to have a break! Also, students can have their meals in a pleasant and hygienic place.
It should be easier for children to remain within the school grounds during lunch time for their own safety. Example of promotion ideas: Lingnan University Student Canteen is catering for Students who seek the quick, convenient, economic and hygienic food and beverage services with a friendly, clean, relaxing and comfortable setting because LNU canteen offers a balanced mix of Asian and Western food items, cash free Octopus payment and Smart ordering system between HKD per head.
How to Write a Summary of an Article?
Comparisons of student satisfaction with the school food service programs in middle and high schools by food service management types. Imagine that you have been granted an interview with the principal. The school canteen is important because 1. She handed up 50 cents for something that costs 70 cents.
The Korean Food and Drug Association. Teaching faculty and working staff: Above all, it is a safe haven where everyone is equal. Comparison of student satisfaction degree with the school food service program in middle schools by food service management types.
The researchers have chosen the above title with the following purposes; 1. They are on the move all the time, plenty of hobby and interest but lack of time, patience and sleep. From the 12th century to medieval ages, hostels were set up at European colleges and universities.
To provide recommendations to improve their services 3. On the other hand, eating school meals in the cafeteria, students take food as they want and meal helpers distribute food in the designated area, which makes the school food distributed with warmth and cleaniness, managed with hygiene.Fast Food is Killing Americans - America is one of the largest countries in the world, and the population is one of the largest also; but not in numbers, unless those numbers are on a scale and coincide with the amount of excess fat that is on the average American.
Not Satisfied with School Canteen Food Essay TASK 4: You are not most satisfied with the food provided at your school canteen and would like to convince your principal or the school management to change the vendors or the food sold at the canteen.
Imagine that you have been granted an interview with the principal. This does not mean, however, that our college/school canteen is only a place of discussion. The primary aim of the canteen is to cater food to the teachers as well as the students.
To fulfill this aim, our school / college canteen is well-equipped. Sep 27, · To reduce waste and bring back students who have opted to pack a lunch or, in the case of high school students, go off campus for fast food, his district’s cafeterias have installed stir-fry.
We will write a custom essay sample on School canteen specifically for you for only $ $/page.
They prefer to eat outside the school. The canteen is also place where the student can study and energized their self. Not Satisfied with School Canteen Food ; We have essays on the following topics that may be of interest to you. Canteen Thesis; Canteen Thesis.
services. Canteen has a special role to play in education, health and well being of the students (danila, ). The school canteen is important because 1. It gives the students a taste for healthy foods 2.
The researchers have to come up with the following observations. 1. There are only few choices of.Download


Gah! I haven't updated in a little while because I've been really under the weather. It won't happen again! There was a point when I thought I was going to up and stop breathing though, so I thought I'd reserve my energy for sleeping instead of blogging (sorry, my blog). This is a BUSY time for me though and I am still pretty under the weather so I'm going to start blogging every 4 days for the time being.
So today, ultra rare post to make up for my absence! Strawberry tart recipe!
This is actually a recipe for personal-sized tarts but i adjusted it because the store had none and I didn't have time to make them from scratch. ;_; The difference between this recipe and the original (I'm all about adapting new recipes, man) is not letting this one fall apart like I did the first time. SO! what you'll need:
- 3-3/12 cups of strawberries (depending on how full you want your tart to be!)
- 1 pie tart
- 2/3 cups white sugar
- 2 1/2 tablespoons cornstarch
- 1 cup apple juice
- 1 pinch of salt
- Whipped cream (optional)
Preheat the oven at 350 Farenheit (I think that's 180 Celsius? I'm Canadian...)
For the glaze, you're going to start warming the apple juice on the stove on medium heat. Then, mix the sugar, salt, and cornstarch into the apple juice. Stir this mixture constantly until it's very thick. Because you're going to cut this into slices, it needs to be thicker than a normal glaze. Let cool.
Brush some of the glaze along the inside of the tart-- or just use the back of a spoon like I did. University students can't really afford all the baking bells and whistles. Put the tart in the oven for about 15-20m or until it starts golden-ing. The tart should be firm and a little crumbly.
While it's in the oven, start cutting your strawberries into slices. Personally, I like them really really thin! Once you take the pie out, arrange the strawberries outer-layer-in like a fan and then fill in the gaps accordingly. Also cut the top off of one strawberry and place it top-down in the center.
Then pour the rest of the glaze on top.
Let sit in the fridge for 3 hours, top it off with whipped cream if you want, and voila!


HHI Seafood Festival Brunch: Kegs & Eggs with Zach Stevens & Charlie Simpson
February 25 @ 10:00 am - 12:00 pm| $90
Join us for a delightful morning of extraordinary brews from Lincoln and South Brewing, perfectly paired with delectable, made-from-scratch grub. Because let’s be honest, breakfast without beer is just a tad sad. Prepare to embark on an epicurean adventure on Sunday, February 25th, as the renowned Chef Robert Owens of Atlanta’s beloved Owens and Hull, formerly Grand Champion BBQ, takes the reins for an unforgettable family-style dining experience including southern-style sausage, specialty quiche and more. And that’s not all, because we have the pleasure of hosting the Award-Winning Pastry Chef John Cook from The Omni Grove Park Inn, showcasing an impeccable array of breakfast sweets and treats. We’ve curated an impeccable selection of Lincoln & South IPAs, Pilsners, Hard Seltzers, and more to perfectly complement the dishes. And what makes this event truly special is the opportunity to meet and connect with their exceptional brewmaster and witness the awe-inspiring sights and brewery magic that make Lincoln + South a true gem of the Island. Don’t miss out on this laidback and no frills event.
Live music with Zach Stevens & Charlie Simpson.


"Thanks to modern agriculture, we not only have bigger, juicier vegetables than our grandmothers or the old Greeks and Romans ever knew, but because of modern transportation and refrigeration, we enjoy vegetables from all over the country the year around."
I enjoy and appreciate bananas, grapes, and other fruits and vegetables that are difficult or impossible to grow here, and I think that it is important to remember that refrigerating and transporting vegetables was a technological advance that still benefits us today. After all, how many of us have time to can (or even freeze) all of the fruits and vegetables that we want to eat over the winter? Or have a root cellar to store enough potatoes, winter squash, onions, apples, and other produce, some of which will likely rot and be wasted? And, even if we have the time and equipment needed for food preservation, we would also need to find enough time to harvest (if not also plant) quantities large enough to sustain our families.
So, I'm not ready to give up my transported, refrigerated produce.
But, I am enjoying the great flavors that come from eating produce in season. As I became an adult responsible for my own cooking, I gradually decreased my consumption of fresh apples. Too often, grocery store apples were mealy and tasteless. By the turn of the century, I think I hardly ate apples.
Four years ago, I started buying apples in the fall from our local Okaw Valley Apple Orchard and discovered that they are delicious--crisp and full of flavor, like an apple should be. Fresh apples were available from the orchard from August through November, and I enjoyed every month of that time.
Last year, I extended my apple eating season through March by buying a huge bag of apples when the orchard closed on November 15. I double-bagged them to keep in the moisture (as Okaw Valley's Jim Bailey advised) and put them in my refrigerator. I didn't try any of them fresh, but my family and I enjoyed cooked apples through March. At the simplest, just cut them in half and microwave them until soft (time depends on the power of your microwave and the number of apple halves). Similar, yet surprisingly different when eating, cut the apples into bite-sized pieces and microwave until soft. I like to put cinnamon on mine; some people add sugar, and others eat them as-is.
Last winter, we bought lots of pears from the grocery store and enjoyed them every two or three days at supper. I didn't really understand that pears are seasonal until March or April, when fewer pears were available at the store, and those that were there didn't taste as good. Those that did have a good flavor were imported from Chile and New Zealand (if I remember correctly), and cost more. Other fruits were starting to come in at that time (I think it was mostly California fruit--strawberries and peaches, for example), so I stopped buying pears. One of the benefits to eating seasonally is looking forward to the return of each fruit or vegetable as its season arrives. And, these days, I am excited that the time for sweet, fresh pears has arrived.
The final member of my fall season menu is winter squash--we mostly eat acorn squash, butternut squash, and delicata squash. Last year I was disappointed that I didn't figure out how to use squash (the topic of a post to come) until it was too late to get any more local squash. The grocery store squash was satisfactory and available for longer, but I would rather buy locally grown squash if I can. So, as the fall season approached, I began to look forward to winter squash. Today, I laid in a store of winter squash. Supposedly you can keep it for weeks or months, depending on the variety. That will be one of my studies for this year.
If you want to lay in a stock of local produce, it's not too late:
- Get apples at Okaw Valley Orchard through November 15.
- Get winter squash through October 31 at The Great Pumpkin Patch or until supplies run out at Buxton's Garden Farm.
Enjoy the flavors of the season!


I made three dishes for Thanksgiving:
- pozole – a decent success
- quince, pear, and cranberry chutney – a great success
- blood sausage, apple, and potato gratin – a miserable failure
I guess 2/3 is still pretty good. But I will NOT be buying this blood sausage again.
The inspiration was one of the best dishes I have ever eaten, at Le Felteu, a little restaurant in a small street in the Marais in Paris. Of course, that’s hard to live up to. But, I had extended conversations with my parents and Tom and Raymond, and I had a pretty good method worked out.
First, I cooked the potatoes, cut into thin rounds, in milk and nutmeg, until almost cooked. In a separate pan, I then briefly – because they softened REALLY fast – slices of apples. I used one granny smith and one winesap, because I’m kind of crazy about winesaps this season. I have no idea what they’d use in France, to be honest, but these apples got mushy really really quickly and I wanted them to hold together. So next time, I think I’ll almost sear them, because I want a little caramelization, but they’ll get plenty soft when they bake later in the process. I sauteed the blood sausage, also separately, because wanted to crisp it up a little before baking, but this sausage was so awful I’m not even going to get into this process.
Paul and I trekked to Cori and Colin’s at this point, but I’m also pretty confident this is something you should just do from start to finish and serve right away. When we got to the site of the feast, I put the sausage (without the casing) and apples in the bottom of the dish, layered the potatoes over top, and added heavy cream and a little more nutmeg. I then stuck it in the oven and baked it until brown. Temperature? No clue. Sorry.
The taste of the potatoes and apples would have been fine had they not been infused with the odor of the blood sausage, which was so wrong it honestly made me lose my appetite. Obviously, that will have to change next time – this blood sausage smelled a bit rancid, it was too much purple in color and not enough red, and it looked like it had some sort of grain in it, which is not like the French boudin noir I love so much. Another thing I’ll change for next time is to add some cheese to thicken the gratin (with the cream it’s baked in) and a little butter to crisp and brown the top a little. It’s a beautiful winter dish, so if I can find some more blood sausage I’ll definitely try this again.


We've released the new Subject Search, designed to be simpler and faster than the application below.
[Not offered in 2023]
|Student Contribution Band:||Band 2|
|Administered by:||College of Public Health, Medical & Vet Sciences|
Public Health Nutrition utilises nutrition knowledge and theory to promote health and to prevent both infectious and chronic disease conditions. This subject will introduce students to public health nutrition concepts which can be applied to enhance population health, and to reduce the morbidity and mortality due to chronic diseases, and other nutrition related conditions, particularly in the tropics. The subject will provide students with the knowledge and skills to be able to develop, implement, monitor and evaluate public health nutrition interventions both in Australia, and in low and middle income countries in the tropics, where the double burden of under nutrition and chronic disease accompanies economic and nutrition transition,. Specific areas which will be covered include: food supply and composition of the diet of pre-agricultural, historic and modern populations, the thrifty genotype and thrifty phenotype hypotheses, the concepts of energy density and nutrient density, nutrition requirements at different life stages, the Australian Nutrient Recommended Values and Dietary Guidelines, the nutrition and health status of the Australian population and burden of disease related to poor nutrition, nutrition and health of the populations of emerging economies of the tropical world, social determinants of nutrition, the concept of food security at national, community and household level, nutrition and growth in early life and relationship to health in adult life and subsequent generations, type 1 and type 2 nutrients, under-nutrition in early life, common nutrition deficiency diseases, energy balance and childhood and adult overweight and obesity, anthropometry and other indicators of nutrition status, the interrelationship of tobacco and nutrition, the interrelationship of nutrition, infection and inflammation, the nutrition and health of Aboriginal and Torres Strait Islander peoples and other First Nation population groups, the politics of food and economics of obesity, Food Standards in Australia and New Zealand including food labelling, food systems and issues in food retailing and marketing in Australia, contemporary public health nutrition policy in Australia and the region.
Note: Minor variations might occur due to the continuous Subject quality improvement process, and in case of minor variation(s) in assessment details, the Subject Outline represents the latest official information.


On 4th May 2021, our newly refurbished GLO Café was able to re-open its doors to the public. In line with Government guidance, this was at first only allowed on a takeaway basis, but we were still extremely excited to be able to serve delicious, fresh food and hot and cold drinks to the locals of Crewe once again.
We had a fantastic opening day, with an early morning visit from BBC Radio Stoke, drop-ins from Foyer Federation and Dr Kieran Mullan MP and served plenty of takeaways to supportive customers.
"Great to see YMCA Crewe opening their cafe at their Gresty Road building, giving you the chance to invest in a local charity when picking up some delicious food! The cakes were actually amazing- I'd encourage you to give them a try!" (Dr Kieran Mullan MP)
On 17th May 2021, we were able to begin to welcome customers back inside of the cafe, which was a wonderful feeling after having our doors closed for so long. We had worked so hard on the refurbishment, with our residents joining the team to make the outside just as an inviting as the inside!
Watch the video below to see the inside of our GLO Cafe in action!
"There was a wonderful hype of activity, an amazing sense of community and the lovely lady who bought over our smoothies went above and beyond to make sure they were up to standard. Kelly (the server) also bagged up our cake order with amazing care and attention. We will definitely be back soon" (Customer Review)
Our GLO Cafe offers work experience and employment opportunities to our residents and also to those local to Crewe, meaning that not only will our coffee and cake brighten your day, you'll also be helping to brighten someones future. Our Barista and Catering Tutor works alongside our service users and also volunteers, in order to teach them vital skills for a career in hospitality.
"Fantastic to see such a buzz about the re-opening" (Foyer Federation)
Over the last month or so, our cafe has been growing from strength to strength, serving up fresh cakes, sandwiches, hot food, hot and cold drinks and also snacks to our customers. It is the perfect place to pop in for your work day lunch, a coffee break or a catch up with a missed loved one- especially when you can get delicious specials such as the Full English Breakfast below for only £3!!
"Absolutely amazing opening! Such a fantastic cafe. Highly recommend the smoothies and the hot chocolate!" (Customer Review)
So if you're in the area, why not pop in, take the advice of the customer above and get an amazing, fresh smoothie or a hot chocolate? Your support means so much to us, our residents, and their future!!
Thank you for reading this blog post- don't forget to subscribe :)


Looking for a healthy and tasty lunchtime option?
You choice starts with a freshly baked roll or a thick slice of sourdough as a tasty base.
Our rolls are filled with in season salad as is for vegetarians and vegans. For the ethical meat lovers you have the added option of free range ham or free range smoked chicken and a fruit chutney.
All meats are ethically sourced locally from our friends at Shiralee Meats.
I would be surprised if you will find a healthier and tastier lunchtime option anywhere.


Fri, Jul 08|
Magpie's On The Fly Cafe
The Heart and Soul of Valdez! Do you want to experience Valdez, and get to know what the generations of loving Alaskans that live here are all about? There is no better way than to immerse yourself with us in a night of local gourmet food and locally written and produced entertainment.
Time & Location
Jul 08, 6:30 PM – 8:00 PM
Magpie's On The Fly Cafe, 350 Galena Dr, Valdez, AK 99686, USA
About the event
Lovin' Life in Valdez!
The Far North Follies Present...
Written by Heidi Franke and Dennis Humphrey
This is a historical vaudeville style play about the booms and busts of Valdez, that will make you laugh and cry, and walk away with a new love for our quaint little town.
Serendipity Supper Club
The Serendipity Supper Club is a local farm to table gourmet catering company that brings delicious gourmet food and local flavor to the table.
Tonight's Menu (July 8th & 9th)
- Paprika dusted scallops in a tomatillo broth topped with spiced pepita seeds
- Serendipity greens, radish, charred tomato vinaigrette, cotija cheese, and jalapeno roasted corn
- Duck breast pibil, cheesy polenta, and zucchini mousse
- tres leches with dulce de leche ice cream for the masses
Dinner Theater Ticket
+$2.38 Service fee
This ticket includes a gourmet dinner by The Serendipity Supper Club with live entertainment by The Far North Follies. Enjoy!
+$2.38 Service fee0
Wine Pairing Add On
+$1.13 Service fee
This ticket includes 4 carefully selected pairings to compliment your gourmet farm to table meal.
+$1.13 Service fee0


Migrating from Firefox to the fancy schmancy Google Chrome has once again freed up my access to Tumblr. Now I can get back to what my work wants me to be doing: blogging.
A quick summation of mostly unimportant goings-ons in my life:
- 99% of the snow is now gone in the Twin Cities (knock on wood)
- I finish with my Paleo (no grains, no dairy, no fun) diet after six weeks
- It’s March Madness time, which means my annual cheering for whoever is playing Kansas, and obviously Missouri (and Minnesota, to a lesser extent)
- I got promoted, and I now handle the social media arm of my company
- I’ve eaten approximately 70-80 eggs in the last six weeks. I get dirty looks from hens all the time now
- I took off Thursday morning in anticipation of celebrating my Irishness tomorrow all afternoon/evening
One of the things I truly love in life is food. Cooking helps me to relax, and trying new recipes and experiencing new cuisine is a growing passion of mine. Why, then, did I just decide to embark on eating paleo (often referred to as the Caveman Diet)?
Well, I’m not sure. I’ve always enjoyed a good challenge, and this is certainly it (a cash incentive that goes to the person at my gym that shows the greatest body change helps…), but I’m also curious as to what effect it will have on my body.
Basically, the paleo diet centers around foods that were consumed by hunters and gatherers. The idea behind it is that, while our bodies have evolved only minutely in the last hundreds of years, the amount of diseases and ailments we suffer has grown exponentially. Certain doctors attribute this to changes in diet.
My goal over the next six weeks, then, is to cut out those food additions: all dairy, grains/cereals, potatoes, corn, beans and starches, sugars and salts (that don’t occur naturally in food).
What’s left? Often times, it doesn’t seem like much. Lean meat, fish, seafood, eggs aplenty, as well as all the vegetables, fruits, healthy fats, nuts and seeds I care to eat. Luckily, coffee and tea join water as beverages I’m allowed to sip on (believe me, alcohol will still be in-play, just during my “cheat” meals, which I plan on consuming in liquid form).
As of Day 2, everything is going well, but I know cravings will hit soon. A Valentine’s Day Eve reservation at Rinata will prove challenging (Italians don’t exactly go light on the carbs…), but I think I can get through it. If I end up developing a Situation-like situation with my bod, then who knows? Maybe this will be around for longer than six weeks.
(For more info, check out these links below)4 years ago
My girlfriend, Mallory, and her parents arrived to a single-digit Minneapolis on Friday night. Having trucked across one of the most boring stretched of the country for 13 straight hours, I wanted to welcome them with something warm and hearty.
Working a full day, plus only being half moved in to our new place, however, made this a more difficult task than I anticipated. A super easy soup recipe was the result.
One can of white beans, one head of escarole, one package of hot Italian sausage (casing-free), a palmful of red pepper flakes, six or seven cups of chicken stock, two cloves of garlic and, the most delicious ingredient, the rind of a chunk of parmesan.
After browning the sausage and garlic, I added the red pepper flakes before dumping in the white beans and stock. After popping in the parmesan rind, I let everything get friendly for 10-15 minutes before adding the escarole. Ten minutes later, it was good to go. A nice crusty bread from the new Rustica on Lake Street, and we were in business. It had a good amount of spice, and the parmesan rind made the stock creamy and buttery. The sausage, of course, was delicious because, well, it’s goddamn sausage.
Mallory’s parents were impressed to the point that her mom said she could live on the soup. I was pleased. Even more so because how easy it was.4 years ago