Mexican food is something that is taken pleasure in throughout all America. With a lively and growing neighborhood of Mexican males and females throughout the nation, it is not surprising that there are numerous restaurants using Mexican food. With that being stated, there have actually been some circumstances where a Mexican restaurant has actually provided rather mediocre food. On the other side, there are great deals of excellent Mexican restaurants out there for people to take pleasure in tasty and fresh Mexican food. This post will serve as a guide for anybody that is particularly looking to discover a tasty and best Mexican food near me.
Among the very best things that an individual aiming to discover excellent Mexican food is to ask around the neighborhood. There are generally numerous restaurants in any provided location in America that serves this kind of food. By neglecting big fast-food chains that serve this type of food, an individual can efficiently get a pleasurable and genuine consuming experience. There are most definitely lots of people around you who have actually experimented with the regional Mexican restaurants. If you ask them on which one they think is the finest, you can rather with confidence think that they are providing you a definitely terrific suggestion.
Bad quality Mexican food can be rather unenjoyable. By following the suggestions offered here, any American ought to quickly be able to discover fresh and tasty Mexican food that we all like. There are many various kinds of Mexican restaurants out there, so ensure that you just go to ones that have actually been particularly suggested by individuals in the location who have actually experimented with a number of these kinds of restaurants. At the end of the day, this easy piece of guidance can go a long method for anybody who wishes to take their friends and family to a terrific restaurant.


15, 12, 2017
Food to go, starters, main course essentials, chocolate and sweeties, cheese and crackers, free from range, Co-Op has it all this Christmas including my favourite Co-op Irresistible Prosecco. In May this year Co-op announced they would be the only national UK retailer committed to selling 100% British fresh meat across all their fresh products. Customers can now shop with Co-op knowing the meat in their Christmas sandwiches, glazed gammon and turkeys are all British.
This year’s on the go sandwiches and wraps range from £2.95 to £3.35 and include the Irresistible Maple Bourbon Bacon Relish & Oak Smoked Mature Cheddar Sandwich and Turkey & Trimmings Wrap. There are 4 options in the range and you can also get a small pack of Pigs in Blankets with Cranberry Dip for £2. Pigs in Blankets have got to be on of my favourite parts of Christmas dinner so I love that they give you the option to grab them on the go.
Another thing I’m extremely excited for from Co-op this year is their Irresistible Dressed Lobster which you can get for the bargain price of £14.99. At their Christmas In July event I got to try a number of pieces from the upcoming range and one of the best things about Co-op is that they sell their food at a very affordable price but don’t scrimp on their quality.
If you are not the most confident cook you can get the Turkey & The Trimmings Christmas Box which serves 2 for £12. It contains a British Turkey breast joint wrapped in smoked streaky bacon, pigs in blankets, stuffing balls, gravy and a cranberry compote. You will need to add your own potatoes and veg but Co-op sells these as a set for £3. All you need to do to cook it is put it in the oven on the metal trays it comes in (the turkey and trimmings box that is) and leave for 50 minutes. A quick Christmas dinner for two for £15, saving you time and money.
It’s not Christmas if you’re not consuming your body weight in chocolate before feeling bad about the weight gain in January, or at least that’s how it is for me. For the kids, or the child within, get some of the Elf & Santa Chocolate Lollies for £1 each. For the whole family there’s the Irresistible Winter Desserts Collection and Irresistible Artist Collection, both retailing at £6 but they are also available on a 2 for £10 offer. For £1.50 you can buy a packet of Milk Chocolate Satsumas which contains 6 pieces, and as a treat for the adults you can get 10 Boozy Baubles for £3.50.
Cake. Desserts. After dinner treat. God I’m drooling just writing this post, I want it all! My Mum and sister adore Macarons and for £4 you can get their Christmas Collection, how cute would those colours look in the middle of your Christmas table. If you have a lot of family over at Christmas how about getting the Irresistible Chocolate Wreath for the bargain price of £6, or even if you don’t have a lot of family coming over why not indulge yourself in a little chocolate overdose.
If you want to splurge and make a splash with the family for £12 you can get the Irresistible Cracking Chocolate Orange Cheesecake Dome. The chocolate dome with orange splashes across the top once broken conceals a hidden cheesecake inside, it’s basically a Christmas Easter egg and double dessert, who would say no to that. If you prefer a more Christmas themed cake you can get the Robin Cake for £7, doesn’t he look cute.
Co-op really does cover all the bases when it comes to Christmas dinner and the whole Christmas period including a large range of sharing platters and party food. For £5 you can get the Irresistible Lamb Kofta, Mini Pitta & Mint Yoghurt, and if you like the idea of alternative snacks other options include Hirata Buns & Korean BBQ Pulled Pork, Beetroot & Goat’s Cheese Rosti, Mini Enchillada Cups or Bang Bang Cauliflower which all retail at £4.
Flying back to the Christmas theme you can get the Christmas Tree Tear & Share for £8, a great snack for a party or when you have people popping in and out and need some bits and pieces put out that can be eaten like a buffet style. And you can’t have a buffet without the staple mini sausages, for £3 you can get the Sweet & Sticky Mini Sausages, and to clarify these are delicious.
Co-op have a very large range of cheese and crackers with prices as low as £1 for a 90g block of cheese and ranging up to £7 for the Irresistible Award Winning Luxury Cheese Selection, any cheese lovers dream platter. They literally have a cheese for everyone, including the classics like Vintage Cheddar and Wensleydale with Cranberries, to interesting flavours like Double Gloucester with Onion & Chive and Red Leicester with Red Pepper. Personally I am most excited for the heated melted cheese pots that you can dip crackers in, excuse the description but I don’t have the exact details or price on that one but I will definitely be picking some of those up.
Finally if you prefer a savoury snack they have a wide range of Crisps, Snacks and Nuts and for £3 you can get a pack of Honey Caramelised Cashews and Almonds. The packet of crisps I am most excited to pick up multiple packets of are the Sparkling Prosecco Bubbles for only £1, I have so tried many Prosecco flavoured things before and most of the time they taste nothing like it at all but these are absolutely divine, I wolfed the entire packet straight after the event that I got in the Christmas goodie bag. I will be a little bit heartbroken if they are not in any of my nearby Co-ops. If you want to try something a little different this Christmas then pick up the Tortilla Rolls for £150 which come in a Pigs in Blankets flavour and also Gingerbread.
For anyone with a gluten or dairy intolerance or who prefers the Free From Range Co-op have a great selection. For Christmas some of the Gluten Free options include a Christmas Pudding for £1.50, Apple & Cranberry Sausages for £3.29 (2 for £6), Bacon & Cranberry Stuffing Balls for £3.29 (part of the 2 for £6 range), Pork Loin Joint with a buttered onion and herb stuffing for £6.99 and Cheese Board Hand Cooked Crisps for £1.50. Some of the Christmas Dairy and Gluten Free options include Chocolate Gifting Box for £4.99, Cranberry Sauce for 99p, Iced Fruit Cake Mini Bites for £2.49 and Chocolate Coins for £1.50. They also have a large range of Free From products, both sweet and savoury, and bring out more as the year goes on.


Puff Pastry and Apple Turnovers: You’ll never buy the frozen kind again!
Have you ever wondered why most of the foodtv chefs are never seen making puff pastry from scratch? It’s always store bought that they simply unwrap, fill and bake. I love to make everything from scratch, getting as close to 100% homemade as possible. So when I had a hankering for apple turnovers yesterday, it was natural for me to see if I could make puff pastry dough by hand. Well folks, I found out that it’s pretty labor intensive to make this flaky buttery dough, very different than making a pie crust, although it uses the same ingredients. You can view the video that show you how to do it the extreme way here.
Now, it’s not that I couldn’t do this the old fashioned way, it’s just that I had a gut feeling someone somewhere had to discover a more simple way to do this. And to my discovery there was!
The puff pastry recipe is by Nick Malgieri and the apple turnover recipe I adapted from Ina Garten’s. I made these special this morning to bring with me when I went to the hospital to visit Kathy. They stayed warm during my ride down to the city and received great reviews, except they were a little on the tart side for Kathy so I tweaked the recipe a bit to make them sweeter for you because I agreed. One tip I have to point out is that you will definitely want to refrigerate the dough as instructed so it has ample time to chill and set up. Otherwise, you will be wrestling with the dough as it gets soft very quickly at room temperature while you’re trying to assemble the turnovers.
Yield: 1 ½ pounds dough
2 ½ sticks cold unsalted butter
½ cold tap water
1 teaspoon kosher salt
2 cups unbleached all-purpose flour
In a liquid measuring cup dissolve the salt in the tap water. Place the flour in the work bowl of a food processor fitted with the metal blade. Dice four tablespoons of the butter and add to the work bowl. Pulse 10 times until the butter and flour are blended. Dice the remaining two sticks of butter and add to the work bowl, pulse three to four times. Add the water while pulsing three to four times or until the dough starts to come together. Do not over process.
Flour a work surface and form the dough into a ball and then a disc. Lay out a large piece of plastic wrap, place the dough on it, lay another piece of plastic wrap on top. Roll out the dough into a 12 by 18 inch rectangle.
Peel away the top plastic wrap and invert the dough sheet onto a floured work surface. With the long side facing you, roll the top half to the middle, follow with the bottom half folding it up so that you end up with a 6 by 18 inch rectangle. Then roll up the 6 inch ends, this time you’ll want to equally fold them over so that you get three layers. Form into a rectangle and refrigerate for a few hours until very firm or overnight.
Yield: 8 pies
½ lemon zested
1 lemon juiced
1 pound apples of your choice (2 to 3 apples)
3 tablespoons dried cherries, roughly chopped
4 tablespoons granulated sugar
1 tablespoon unbleached all-purpose flour
¼ teaspoon ground cinnamon, plus extra to sprinkle on top
1/8 teaspoon freshly grated nutmeg
Pinch kosher salt
1 puff pastry recipe
1 egg beaten with 1 tablespoon water, for egg wash
Raw sugar to sprinkle on top
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
Combine lemon zest and juice in a medium bowl. Peel, core and dice the apples to ¾ inch dice and immediately mix with the zest and juice so the apples do not turn brown. Add the cherries, granulated sugar, flour, cinnamon, nutmeg and salt, toss to combine.
Flour a work surface and roll out the puff pastry into a 24 by 12 inch rectangle; cut into 8 squares. One by one transfer a square to the baking sheet. Place a few tablespoons of the apple mixture on one half of the dough diagonally. Turnover the pastry over the apples and press the edges lightly with a fork. Brush each turnover with the egg wash, sprinkle with the raw sugar and cinnamon, and cut a small slit in each to let air escape. Bake for 20 to 25 minutes or until golden brown and puffed.


Saturday, July 2, 2011
BORDERLINE DIABETES DIET? BETTER LOSE THE DIET SODA
I learned that a borderline diabetes diet needs to lose the diet soda only last year. It is one of the first lesson we learn when I started using the Spirit Happy Diet. I started the diet about six months ago and have lost good weight. My Ac1 levels are really great now as well. It is important to know what to eat when you are a diabetic. A borderline diabetes diet must drop the diet soda. Just this week it was shown in a study that diet soda actually makes you fat!
The facts: Here are the facts on diet soda, the chemicals in the soda react with the cells of the body to hold fat. In fact, diet soda causes the waistline to get larger! I have never been a fan of diet soda for diabetes. Blood sugar is not controlled by how much sugar you eat. Sugar does NOT cause diabetes. Diabetics are fooled into thinking that eating “sugar free food” means that their diabetes will be under control and this is a lie. I have a normal blood sugar now but I still watch it every week. A borderline diabetes diet must be built on healing the body, this is how I was taught on my current diet plan.
The diet soda makers have really feed on the ignorance of the people. They have pushed a poison product to millions of people who thought they were doing something good to lose weight. How bad is diet soda? The chemicals in diet soda was shown in a demonstration to take paint off of walls! Why would you put that in your intestines and your bloodstream? This is why people get fat on diet soda. Sugar is fine in moderation, there is no need for diet soda in the borderline diabetes diet or any diets.
My current diet may be seen here borderline diabetes diet


This powerful Thermal Blender combines the functions of eight appliances in one and comes with everything needed to chop, mix, mince, knead, whip, blend and stir but can also cook, fry and steam at the same time!
This revolutionary machine significantly cuts down your hands-on time standing over the stove stirring your custard or sauces and cooks entire meals in the stainless steel bowl leaving only one dish to clean afterwards! The Bellini will even clean itself by simply adding water and dish soap to your sticky risotto residue, setting it to 90 degrees C on speed 1 for 10 minutes and voila! The Bellini Kitchen Master is truly the ultimate tool for busy families and allows you to make more dishes from scratch so you know exactly what you’re feeding to your loved ones. Imagine being able to attend to family matters or entertain your guests as the Bellini gently stirs and cooks your gourmet stroganoff or stir-fry perfectly! With MAP pricing at $599, the Bellini Kitchen Master is sure to be a hot ticket item this Christmas, as competing models retail for upwards of $1600.
This new age-way of cooking will get your creative juices flowing while saving you hours in the kitchen! For more information visit www.cedarlaneculinary.com.
Bellini Recipe Example: Chicken, Bacon & Pea Risotto
1 Onion cut into eight pieces
1 Garlic clove, peeled
30 ml olive oil
400 g chicken breast, cubed into 2-cm pieces
3 pieces of Canadian bacon, cut into strips then cut in half
350 g Arborio rice
1 liter chicken stock*
1 cup baby peas, thawed
50-80 grams Parmesan cheese
-Chop onion and garlic on speed 5, 10 seconds
-Scrape down sides of jug, add oil, bacon and chicken, sauté for 4 minutes, speed 1, 100 degrees. Scrape down jug and repeat.
-Add rice to jug, 2 minutes, speed 1 at 100 degrees (This is to coat the rice)
-Scrape down, add stock. Cook for 20 minutes on speed 1, 100 degrees. After this time, check the rice. It should be starting to thicken up a bit. Add the baby peas and refasten lid for 5 to 10 minutes.
-Add the Parmesan cheese and let stir on speed 1 for 1 minute.
*You can also replace 200 mls of stock with 200 mls of white wine.


My company recently relocated to El Segundo which left many an employee with a burning question; “Where do we now go for Happy Hour?!!!” Luckily that issue was taken care of right away – Salt Creek Grille.
Salt Creek is a very nice restaurant that (according to their website) appears to be in California and New Jersey. Luckily for me and my co-workers they have a very nice Happy Hour too.
We first order our cocktails (which were half off thank you very much). I ordered the Chateau St. Jean chardonnay. Light, refreshing, crisp with just a hint of oak. One coworker ordered the old faithful vodka and cranberry, but the drink that topped all was the Black Cherry Lemon Drop! It contains Effen Black Cherry vodka, simple syrup, Muddled Lemon and grenadine with a sugar rim. This drink was dangerous! It tasted liked Kool-Aid and went down just as easily.
Then came the food (thank goodness since we were ready for another round of drinks). We started off with the Kobe Beef sliders, and what a way to begin! Grilled Kobe beef, with blue cheese aioli and arugula served on King’s sweet Hawaiian bread. You will think you have died and gone to burger heaven!
Next was the Stuffed Jumbo Shrimp. The garlic stuffed shrimp would have been excellent all alone, but they decided to kick it up a notch by wrapping them is applewood smoked bacon! Now in my book, wrapping anything in bacon makes it better (bacon wrapped dates, bacon wrapped asparagus, bacon wrapped bacon, etc…), but when you take shrimp as good as this and add bacon, LORDY you have just made my night! And they came with a chipotle honey sauce for dipping (although it did lean more to the honey side then chipotle, but the shrimp were so good you didn’t even need the sauce).
Our last item was the “Whole Foods Market” cheese plate. Now I know what you’re thinking, “You went from Kobe beef and bacon wrapped shrimp to a cheese plate? You must have been sauced!” But hear me out. It was the perfect way to end the night. The plate comes with 3 specialty cheeses picked out daily by Whole Foods Market (which is just on the other side of the parking lot from Salt Creek). It also has dried fruit, candied nuts and cured meat. Each cheese was better than the last and the cured meat added the needed salty flavor. Being a dried fruit fan I really enjoyed their selection and the candied nuts were a bonus. It was like dessert! But with CHEESE!
Now we just have to figure when our next visit is going to be so we can try the other appetizers they offer (and sample a few more of their specialty cocktails).
One of the greatest joys of living in Southern California is the authentic Mexican food. A friend of mine had left her wallet at Mexican restaurant near my work and asked me to pick it up for her. Boy am I glad she did. La Fiesta Grill is a small restaurant tucked away in a strip mall on Santa Monica Blvd. You might not notice it surrounded by a dry cleaner, 7-11 and book store. But it shouldn’t be missed.
One of their best items are their tacos. These are authentic Mexican tacos made from two soft corn tortillas with your choice of chicken or grilled steak and topped with onion and cilantro. They are a decent size, but I would highly recommend getting two.
One of my favorites is the Steak Picado plate. Shredded steak that is marinated in a Mexican sauce and smothered with tomatoes, onions and bell peppers. It also comes with refried beans, Spanish rice, guacamole and salsa. Also your choice of flour or corn tortillas which are perfect for creating your own mini burritos. The sauce that they use is so good you almost want to ask for a cup of it to pour over all your meals.
So if you’re looking for good Mexican food, I would highly recommend this “hole-in-the-wall”. (No can openers, no freezers, no lard, no MSG)
La Fiesta Grill 10712 Santa Monica Blvd West Los Angeles, CA 90025 310-234-1086
A couple of coworkers and I ventured out to downtown El Segundo for lunch and decided to try Farm Stand “Urban Country Food” on Main Street.
Their lunch menu had lots to order and many dishes allowed for “Half” portions for lunch.The day we went they were offering ‘samples’ of their new ginger lemonade.As you can see the sample was a full glass!The ginger really stood out in the drink but the lemonade was not overpowered by it.A very refreshing way to start the meal.
While looking over the menu, we were treated with a small basket of bread and butter.The kalamata olive bread was the hands down winner, but the other bread was a close second.It had the texture of cornbread but the lightness of flour.
I ordered the half portion Farmstand Grilled Salmon Salad.It came with three nicely sized portions of grilled salmon, avocado, green beans over mixed greens and tossed with a very light Caesar dressing (it also comes with Roma tomatoes but I’m not a fan).The salad was delicious and the salmon pieces were large enough for me to end up taking one home for dinner that night.
My coworker ordered the half portion Chinese Chicken Salad.It had chicken (of course), fried wontons, Chinese green peas, red and yellow peppers, sesame seeds, mandarin oranges, cilantro and a tangy Asian dressing over romaine lettuce.To quote my coworker “This is the best Chinese Chicken Salad I’ve ever eaten.”Needless to say this plate went back to the kitchen empty.
My other coworker had the half portion Nonna Rina’s Homestyle Lasagna.When the plate arrived you would have thought it was the full portion.The lasagna is made with a traditional Bolognese meat sauce, béchamel (I had to Google this – it’s a white sauce used as the base for other sauces) and parmesan cheese with a mixed greens salad.
“That lasagna was soooo delicious!!!! And it was the perfect size too!” was heard after the meal.No doggie bag needed here either.
Although they had a nice selection of desserts, we had to forgo them this time around.
Farm Stand 422 Main Street El Segundo, CA 90245 (P) 310-640-3276 (F) 310-640-7826


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Today was Matthew's sixth birthday. We celebrated with a camo party. I saw on Pinterest several months ago where someone made camo cupcakes and I thought, hey I can do that!
I mixed up a regular yellow cake mix and divided my mix into 4 bowls. I used the gel coloring from Americolor. I was very pleased with how the colors turned out. I used forest green, black, chocolate brown, then just a tiny drop of chocolate brown for the tan.
We dipped spoonfulls into the cupcake liners rotating it until we thought that it looked good.
See my helper??
Here is what they look like after they are done!
I used the forest green food coloring to make the icing. It's just plain buttercream.
They were a hit!


Every good recipe has a few simple secrets, but that make the difference. The brownie is no different, is it? The dessert was created from a mistake, however, nowadays the recipe has already been much improved and some tricks and tips leave that brownie wet and with the crunchy cone even more delicious. Baked Comfort Food will give various tips to make perfect brownie.
It may not seem like it, but the recipe is delicate and needs some basic care. I separated some tips that are sure to help you prepare the most delicious brownie in the world:
• It is always best to use the ingredients at room temperature , so take the butter and eggs out of the refrigerator for about 30 minutes before starting the preparation.
• Use chocolate of good quality bitter or half bitter . Prefer the versions with 50% or more of cocoa, because the recipe already takes a lot of sugar.
• Melt the chocolate in a water bath ( learn how to do it here ). The ingredient is over dedicated so do not be lazy to melt it with care.
• Incorporate the flour gently only until the mixture is homogeneous and never hit the mixer. The brownie’s dough can not get heavy and hitting too much will worsen the end result.
• To further enhance the taste of chocolate you can use a pinch of salt or a little coffee. These two ingredients, if used in a small amount, do not change the flavor of the recipe and only enhance the chocolate.
• Oven time influences a lot and so all care is little. It pays to use a timer and take a look a few minutes before giving the suggested time in the recipe, because your oven is not always perfectly regulated.
• If possible, use a thermometer to check the actual temperature of your oven. As I said in the previous tip, your stove may be unregulated.
• Dishware influences the end result. Using a metal form, your brownies will be ready faster than if you use a glass model. For this reason it is always good to keep an eye on the oven and do not let your recipe pass the point.
• Staining and using paper towels will make it much easier to uniform.
• Cut the squares after the brownie has cooled so it does not break completely. Remember that the dough is very wet and we do not want to miss it on finalizing.


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The Den at Fox Hollow
The Homestead Grill
Who We Are
We started our business in 1996 with one goal in mind: providing an enjoyable dining experience to the Lakewood golf community. Thanks to our experience and dedication, we’ve managed to become masters of the craft. Providing dishes that are fresh, hearty and simply unforgettable.
Breakfast & Lunch Menus
Turkey Cobb Salad
Sliced turkey breast, bacon, hardboiled egg, gorgonzola cheese crumbles, cherry tomato, and avocado
We are open at both locations!! Please come join us.
7 Days a Week Serving all T-Times
Off Season 8am to 2pm
Hours May Vary


Timberland Espresso is a small coffee shop located right off of I-5 on the way to Mount St. Helens. Since our founding in 2013, we have enjoyed serving the community of Castle Rock.
We serve all of your caffeine needs from warm espresso, to specialty iced coffee drinks, to a variety of teas. We’re dedicated to making your coffee experience as convenient as possible.
Whether you’re a local or a traveler passing by, make sure to visit Timberland Espresso for a cup of your favorite coffee! We hope you enjoy our coffee as much as we enjoy serving it to you.


I used the article’s title for the Post Subject.
The part of the article that really hit home with me was this:
“The restaurant refused the boy’s request [to eat his homemade gluten free meal] and offered to prepare him a gluten-free meal. The boy turned it down because he ‘didn’t trust the restaurant to safely prepare’ his food, the court filings states.”
How may people do YOU trust to prepare your gluten free meals? I trust very, very few. I am 2 weeks away from opening a gluten free restaurant because of it.
A couple of years ago I was in a monastery in extreme northern Italy (actually over the border) and I had gone back and forth with them several times over the course of 6 months preparing for this trip. We checked in with the brothers, made the standard “I am the celiac sufferer who cannot eat gluten and must eat gluten gluten free” introduction which was received with an emphatic “Yes, yes, we have been expecting you!” grin with arms outswept to greet me. Everything seemed to be going fine. We stopped by the kitchen and talked to the chef who seemed cordial and happy about things. Then came dinner. We were told several times, to the point of condescension, that tonight we could eat anything but the actual basket of bread. Dinner was sparse, a thin soup with a little meat, some sliced loosely held-together sausages, some cheese, and a basket of bread. All very local. The soup was good and, while thin, it had a certain consistency that I have trouble getting in my soups. So, 1/2 a bowl in, we asked if it was REALLY gluten free? The brother went to ask the chef (again) and came back saying, “No, the soup has flour in it.” I ate no more soup 🙁 but enjoyed my stay knowing that only people who ‘really understand’ (what what does THAT mean?) can be trusted.
I have had friends buy a new ketchup, just for me (‘new’, you see), which had gluten. I have had friends, who I like and I think like me after god knows how many years, bring gluten free cookies to a concert–made of spelt flour, but assuring me to take what they ‘know’ over what I ‘know’–right before a 3-1/2 hour concert. Or 3-1/2 hours in a port-a-john if I had eaten those cookies. Not evil people but well-meaning who just do not understand. Sounds like the world right now, right?
The point being, people do not understand how sever a reaction can be and therefore they do not understand how important it is to avoid those consequences.
I also say, “People should wait tables at least once in their life” for sort of the same reason. To help people understand.


I'm always looking for a great desert that want totally derail my performance. Diane Sanfilippo at http://balancedbites.com has a great chocolate mousse recipe. For this recipe we are going to be using avocados. I love avocados, they are amazing!
Wondering why I think avocados are so great? Here are facts about this amazing creamy fruit:
- 1 avocado that yields about 130g of fruit contains 227 calories, a whopping 9g of fiber and 3g of protein. Most people are concerned about the fat content in an avocado, but have no fear, this is a HEALTHY fat. And it comes packed with fiber, so enjoy this treat from nature.
- In that same 130g serving, avocados are high in:
vitamin C – 20% of your RDA
vitamin K – 36% of your RDA
folate – 30% of your RDA
potassium – 20% of your RDA
- The healthy fats in an avocado (including oleic acid) aid in the absorption of carotenoids and lycopene. These are nutrients found in fresh foods like carrots and tomatoes. Adding avocado to recipes that include other vegetables can help your body to absorb the nutrients. According to whfoods.com,
Adding avocado to salsa increased lycopene and beta-carotene absorption 4.4 and 2.6 times higher, respectively, than the average amount of these nutrients absorbed from avocado-free salsa. Since avocados contain a large variety of nutrients including vitamins, minerals, as well as heart-healthy monounsaturated fat, eating a little avocado along with carotenoid-rich vegetables and fruits is an excellent way to improve your body’s ability to absorb carotenoids while also receiving other nutritional-and taste-benefits.
Here is the recipe:
Time to make: about 10 minutes
- 2 ripe avocados
- 2 ripe bananas (use green-tipped/under ripe if on the 21DSD)
- 1/2 cup unsweetened cacao powder
- 1/2 cup coconut milk (I like to use Organic Valley's Lactose free whole milk, I've used Raw milk from Bryant's Farm in Bennington, Nebraska. That is the best! But if you have dairy issues use the coconut milk.)
- 1/2 teaspoon pure vanilla extract
- 1-2 tablespoons maple syrup
- 1 tablespoon cacao nibs or grated 100% dark chocolate, for garnish
- Scoop out the flesh of the avocados into a food processor and add all of the other ingredients except your garnish. Process until well blended and creamy/smooth. You may whisk the ingredients together vigorously as well, if necessary or you don’t have a food processor.
- Serve in individual dishes or bowls. Garnish with with cacao nibs or grated 100% dark chocolate


How many different kinds of tea are there? The answer might be more varied than you think! Tea can be divided into seven categories: black, white, oolong, green, yellow, dark and pu’er. Under each of these main categories there are several different types of tea. Furthermore, each type still has their differences in taste and flavour! Thus, it can happen that the tea you know by certain name does not taste the same if it has been for example grown in different circumstances. Therefore, if you do have a “critical tongue” it can be little bit challenging to find nice tea in Finland.
Born and grown up within the culture where tea is deeply rooted in everyday life as well as in special occasions, we have decided to offer something to our clients: the real taste of tea. Not show of tea ceremony nor fancy equipment but something about tea itself, the tea leaves and flavours. We want to bring delicious tea available for you so that you can enjoy the tea right where you want whenever you want, sitting and relaxing at your home sofa or at your desk in your office. Tea with its various flavour nuances can be an enjoyable hobby, the hot energising cup during a break at work or enjoyment at special event!
We have carefully selected to our assortment different tea types of different categories of tea. We have teas flavoured with fruits and flowers as well as unflavoured classics and new findings.
You are warmly welcome to come to explore our tea selection and to discover exciting tastes!


«Pifagor» is a Greek restaurant
«Pifagor» is a Greek restaurant which represents in Moscow one of the global gastronomic trends. A lot of popular Greek restaurants have been opened in many big cities in recent years - in London, Monaco, Miami, Hongkong and Dubai. And all of them don’t really look like traditional Greek tavernas. This type of restaurants took a step away from the Greek culinary traditions towards the cosmopolitan unique style but kept the authenticity of original Greek cuisine. In the integrated company “Rappoport‘s restaurants “ they could see the great demand for this unusual global trend and decided to open a restaurant in Moscow - a magically beautiful place with high quality food.


While winter seems like a time for hibernating with the short days and cold weather at our bed and breakfast in Jefferson Texas it’s a time for new recipe testing. I have been looking for some fun and delicious recipes lately and I have come up with some winning ideas.
This week’s new recipe is a keeper for sure and it is a perfect dish for our Valentine’s Day guests or for any special occasion breakfast.
Red Velvet Crepes
FOR THE CREPES:
1-½ cup All-purpose Flour 1 teaspoon Baking Powder ½ teaspoons Baking Soda
¼ teaspoons Salt 1-½ Tablespoon Cocoa Powder 2 cups Buttermilk
1-¼ cup Milk 1 Large Egg 3 Tablespoons Sugar
2 Tablespoons Unsalted Butter, melted 1 teaspoon Vanilla
1 Tablespoon Red Food Color Gel 2 Tablespoons Cooking Oil (for The Pan)
FOR THE MASCARPONE CREAM:
3 cups Mascarpone Cheese ½ cups Powdered Sugar 1 whole Orange, Zested
1 teaspoon Vanilla 2 cups Heavy Cream ½ cups Raspberry Jam
Preparation Instructions Servings 12
In a large bowl stir together flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
In a separate bowl whisk together buttermilk, milk, egg, sugar, melted butter, vanilla, and food coloring. Whisk until all combined. Pour liquid ingredients into the mixing bowl with the dry ingredients and stir with a wooden spoon until dry ingredients are combined. Batter will be runny like soup. If it’s thicker than soup add a little more milk, and make sure batter is not lumpy.
Heat cooking oil in a pan over medium heat. When well heated turn down to medium heat and spoon or ladle 1/4 cup of batter into the center of the skillet. Swirl the batter in the bottom of the pan until it coats the bottom thoroughly in a thin layer. As the batter cooks it will dry and lose it’s shine (approximately 2 minutes). Using a metal spatula carefully flip the crepe over and finish cooking a few more seconds. Gently slide onto a plate and repeat with remaining batter. Makes 24 crepes.
In a mixer mix together Mascarpone cheese, 1/4 cup of powdered sugar, orange zest and vanilla until soft and fluffy. Set aside.
In another bowl whip cream and remaining powdered sugar into stiff peaks and carefully fold this into the mascarpone mixture. Refrigerate until ready for use.
To assemble crepes:
Place crepe on serving plate, and add a Tablespoon of raspberry jam spread thin onto the crepe and then pipe a bit of the mascarpone cream down the center and roll up the crepe. Sprinkle with powdered sugar and drizzle chocolate syrup over top if desired.
To be honest these crepes did not have a very different flavor than regular crepes. Next time I make them I’m going to add a bit more coco powder.
Happy Crepe Day!


The Benevolent Builder: Rabbi Semah Levy Kadi a.h.
By: Rachel Dayan
You might have savored this fantastic dip on a crusty Italian loaf in a restaurant, but this versatile dip is also right at home in your kitchen. You can scoop it up on crackers or pita chips, or serve it on your Shabbat table to spread on warm hallah. Try adding it to your Panini sandwich for a truly gourmet taste.
- ½ cup olive oil
- 8-10 cloves garlic
- 2 cans pitted black olives (6 oz.), drained
- 1 can pitted green olives (approx. 10 oz.), drained
- 1 tsp. salt
- Pepper to taste
- Mince garlic with oil in a food processor.
- Add the rest of the ingredients, and process for about 30 seconds to a minute, scraping sides occasionally, until olives are minced and no large pieces remain. Do not over process. The mixture should not be smooth but rather, slightly textured.
- Olive dip can be refrigerated for up to three weeks. It also freezes very well, so it can be frozen in portions.


Authentic Italian Food in Gastonia
Portofinos restaurant has been creating, cooking and serving the finest and most authentic italian food in Gastonia. We use the most exquisite ingredients along with secret italian recipes to prepare the most delicous italian food you will ever taste - for a great price!
Our restaurant can accommodate nearly 80 people, as well as an open bar for four. Our food is usually prepared within twenty minutes of ordering and our service is prompt and there when you need it.
We are able to cater to parties and corporate events. If you are interested in our catering, please contact us immediately.
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Farm markets growing in Lanier area
By Jane Harrison
The floodplains of the rivers and streams in the watershed of Lake Lanier historically yielded bountiful harvests for Native Americans and early settlers in agrarian communities. That rich agricultural heritage seems to be experiencing a rebirth in the current boom of farm markets striving to meet demands for locally grown produce.
“The interest has snowballed,” said Hall County Cooperative Extension Coordinator Michael Wheeler. “People are interested in where their food comes from, who’s growing it, and how it’s grown.” As a result, he said, “there’s a lot going on” to get fresh crops from farm to table.
This summer, farmers’ markets, Community Supported Agriculture co-ops, and traditional produce stands at area farms are drawing thousands of shoppers weekly to get their fresh tomatoes, peaches, green beans, squash and a plethora of other fresh picks.
Nada Bunnell was one of more than 200 shoppers at the Historic Downtown Gainesville Market on the Square on a Friday afternoon in June. “I’ve been coming four years and have only missed a week,” said Bunnell, relishing her cache of zucchini, tomatoes and blackberries. She said she enjoys “talking with the people” who grow the food she takes to her kitchen. “It’s like a little community here on Fridays,” she said. The weekly gathering mixes farm fresh fare, plus salsa, fruit popsicles, organic body scrubs, and flowers with cooking demonstrations and chef cook-offs.
Market manager Steve Thomas estimated the lunch crowd on a late June Friday at around 280 people. Plenty of folks filtered in during the afternoon when Thomas chopped up his raw beetroot and carrot salad, which vanished in about 20 minutes. Tomatoes take center stage in July, when Thomas plans to prepare his Mothership Tomato Salad, tomato sandwiches, and gazpacho. Response to the market, which has grown from a handful of vendors in 2008 to a capacity of 24, has been “excellent,” Thomas said.
Kade and Kyler Bloom, from Bloom Organics near Chestnut Mountain, manned the family’s first booth at the Gainesville market last month. By late afternoon, they had just about sold all the blueberries, green beans, yellow squash and cucumbers they brought from their parents’ eight acre farm. The boys, age 12 and 13, help out on the farm which produces crops without chemical fertilizers and pesticides.
David White, who operates “It Began with a Seed Farm” in Lula has been selling his harvest for 11 years at the Hall County Farmers Market on Jesse Jewell Parkway. On a June morning, he answered questions about five varieties of green beans and advised flash heat for a quick side dish of skinny French beans. He and other farmers shared their knowledge with shoppers eager to put locally grown food on their plates.
White, who says he’s “real intimate” with tomatoes, will offer 25 varieties of his beloved fruit from about 1,000 plants he staked by hand. Not only does he sell from markets in three counties, he also offers his harvest to customers through his Community Supported Agriculture partnership, or CSA. Many pick up their weekly baskets at the Tuesday morning Farmers Market.
According to White’s brochure, CSA farms sell memberships to shareholders who purchase a share of the farm’s anticipated harvest at a preset price. The consumer finances the farm, keeps the farmer out of debt, and picks up a weekly supply of produce at a delivery point. Some farmers take weekly orders via internet or phone. Others pack up a weekly basket of what’s on hand or offer customers a chance to come by the farm and bag up what they want.
Numerous other CSAs have sprouted around Northeast Georgia at farms in Cleveland, Clarkesville, and Cumming. Lynn Pugh, who operates Cane Creek Farm in West Forsyth County, sells organically grown fruits and vegetables to CSA shareholders who get their fresh picks at the farm on Wednesday mornings.
Pugh, a 10-year farmer, has seen a growth of interest in local produce, especially in organic products. That awareness has grown in the last five years, she said, “especially among young mothers who don’t want to subject (their children) to pesticide exposure.”
Glen Cook sells produce from his family’s Cedar Hollow Farm to customers in his 25-family CSA and at Hall County and Gainesville markets. On a June afternoon, his customers picked up potatoes, cabbage, beets and all the sweet corn he could offer at the downtown market. People are craving locally grown food, he said.
Carlysle Cox, of Gainesville, was one of the regular “localvores” shopping recently at the Hall County Farmers Market. He said he comes every week with a list from his wife. He checked off zucchini, white half runner beans, and cucumbers. Like a growing number of satisfied customers, he’ll be back.
A sample of outlets selling locally grown produce:
• Gainesville Market on the Square
: 2:30-6:30 p.m. Fridays through September. www.hallfarmers.org
• Hall County Farmers’ Market: 6 a.m.-sell out Tuesdays, 7 a.m.-sell out Saturdays through October, corner East Crescent/Jesse Jewell Pkwy. (770) 531-6988.
• Spout Springs Library Farmers’ Market:
4-7 p.m. Thursdays, Spout Springs Library Parking Lot, 6488 Spout Springs Rd., Flowery Branch, email@example.com
• Jaemor Farms
: 7 a.m.-7 p.m. Mon.-Sat. June-Aug; 7 a.m.-6 p.m. Sept.-May; 5340 Cornelia Hwy (Ga. 365), www.jaemorefarms.com
., (770) 869-3999.
• Cumming Farmers’ Market: 7 a.m. Wed. & Sat. through Sept., Castleberry Rd. across from Cumming Fairgrounds, (770) 887-2418.
Community Supported Agriculture Farms and Co-ops
• It Began With a Seed Farm: 365 Lula Farm Road, Lula, (706) 869-7467
• Cedar Hollow Farm: 361 Ray Pardue Rd., Cleveland. (706) 219-3032
“Locally Grown” Events
• Farm to Fork: Farm market, music, guest speakers, children’s activities, demonstrations, 2-7 p.m. Aug. 11, North Georgia Technical College, Currahee Campus, 8989 Hwy 17 South, Toccoa, $10 per vehicle. (706) 754-7714.
Other events: Most farmers markets previously listed also schedule special activities. See websites or contact information for details.


Listen to the story of the women of this village of Nuquí (Chocó), who have combined their traditional knowledge in the kitchen with the culinary techniques of Leonor Espinosa, one of the most recognized chefs in the country. An experience to promote gastronomic tourism in their region.
A meeting point between the sea and the jungle, where now also the ancestral flavors of the Colombian Pacific and the recipes of the best chefs in the country. Coquí, Nuquí’s corregimiento, in Chocó, with 150 inhabitants, is the center of attention of some of the most renowned chefs in the country for the variety of its ingredients and its culinary richness.
Forgotten by the State, this small village does not have a health center or a school in good condition. In an attempt to promote social development through employment and sustainable tourism, the Chocó Emprende and FunLeo Foundation, the organization of Colombian chef Leonor Espinosa, arrived two years ago.


Without bread, you won’t be able to get the toast you need for your breakfast. However, you might also have the bread and still end up with the worst toast in the world. Even when armed with the best toaster in the world, you can still have a toast that tastes like cardboard – the issue is all about the skills and some tips.
Know Your Ingredients
Some people use older bread for toast, and they end up with toast that is tasteless and hard. They end up spoiling their breakfast and their day as well.
For the best results, you need to use fresh ingredients. The bread needs to have some life in it so that you end up with the crispy crust and all the moistness within.
Make It Thick
You need to make sure you use thick slices of bread, not anything less. The thick slice gives you a crispy surface with the insides staying tender and soft.
Use the Best Toaster
When it comes to toasting the bread, you need to make sure you have the right equipment – the toaster. This toaster, such as https://www.ovenshopper.com/panasonic-genius-nn-sn651b/ needs to have several features so that you can get the best results depending on your tastes.
With the best settings, you can enjoy a nice crust that is similar to steak.
Apart from the toaster, you need to come up with the best kitchen setup to make sure you toast your bread faster than ever before. The setup also makes it possible for you to enjoy your toast in a cool environment.
Enjoy It When Still Hot
If you leave the toast to sit for long, you end up with a soggy mess, because the toast won’t wait for you till you eat it. So, don’t wait until the toast becomes soggy, eat it the moment it is ready.
Keep It Simple
Develop the menu around the toasts to come up with delicious toasts that are easy to assemble. Don’t make the toast too complicated. Get simple toppings and ingredients that make it possible for you to enjoy your toast without spoiling its taste.
Take time to understand what you need in a toaster and the ingredients to make sure you get more out of your bread. The toast you get depends a lot on the skills that you have and how to gather the right ingredients.


It is used for cutting and rolling dough such as pastry, bread, pizza, hamburger, lahmacun, lavas, tortilla, roll bread etc. Our machine, which has the capacity of 1500-2000 pieces of dough cutting and rolling per hour, can roll dough between 10gr-120gr.
With this machine, you can press lahmacun, lavash, tortilla, pancake, etc… doughs and then pass between two rollers to obtain an elliptical opening. The multifunctional bsm-40 dough rolling machine can easily be processed in soft doughs without sticking, since it applies pressure to the dough with non-stick tapes. Our machine is completely made of stainless steel.
BSM-50 Dough Roller Machine for lavash, lahmacun, pancake etc. It is designed to be used in rolling out dough. The fully automatic bsm-50 can open 1,000 pieces of dough untouched in an hour. As an average size, it can roll 100gr dough as 25cm circle and 25cmx35cm ellipse. In addition, the larger the weight, the larger it becomes, and the smaller the weight, the smaller it becomes. The machine, which is completely made of stainless steel, is designed in accordance with food conditions.
Our EKM-300 Bread Processing Machine is a machine used to shape breads in the range of 30gr-750gr.
Thanks to our machine, which has a production capacity of approximately 1,500 breads per hour, you will be able to produce your breads in a standard and fast manner, saving time and reducing your cost.


What a way to combine things hey! But that's what I've been up to. I've been reading this great book called "A Walk in the Woods" by Bill Bryson and there was a line describing what it's like backpacking the Appalachian Trail, but I thought it kind of fit with how I go through life. It said, "you exist in a kind of mobile Zen mode, your brain like a balloon tethered with string, accompanying but not actually part of the body below." I think that after being mostly at home with small children for the past ten years, I carry out the home tasks automatically but my mind is often far away :)
So, first the mermaid thing- We saw this mermaid painting in a shop in Beaufort, S.C. and my daughter went nuts over it, but it cost $150. I looked it over and told her I thought I could do it myself, so here's my first attempt. I haven't painted since high school, and it's far from perfect, but with some more coats of paint it might do!
It's not finished, but this is the start- what do you think? Especially you artists out there, any suggestions? It is in acrylic and the total cost of supplies was $30, so it wasn't the best quality- Well, my 10 year old loves it and that's what counts right?
Next, onto Mexican Rice- we all love it right? Well, after some lessons from my Mexican friends, here's how to make it yourself:
Take the amount of rice you wish to cook, (I use a rice cooker but just follow the measurements from the package if you don't have one)
Add 2 Tbsp canola oil to frying pan over med. heat and toast uncooked rice until golden brown.
You must stir constantly to keep it from burning, about 5 minutes. Add to rice cooker or pot and set aside.
The base to a lot of Hispanic dishes is something the Mexicans call Sofrito, which varies slightly from cook to cook, but you use it in the rice too.
Sautee the coarsely chopped onion until soft, add minced garlic, cook 2 minutes more. Add tomatoes, chopped into chunks (I do seeds and all). While cooking I add Goya brand Adobo seasoning and salt. After 4-5 minutes more, throw all of it into blender, add a little water if necessary and blend.
For the water to cook the rice in, use the measurements given but substitute chicken broth for the water with the sofrito you just made as part of the liquid. For example, if two cups of water is required, use 1 1/2 cups chicken broth with 1/2 cup sofrito. Then add one packet of SazonGoya seasoning, (Con culantro y achiote). It's found in a small box in the Mexican food section of any grocery store. Goya is the brand and the seasoning is spelled in Spanish.
You can also add frozen veggies like the peas and carrots prior to cooking. Hope this makes sense! But it's really good.


Continuing our tradition of community and good food, we invite you to partake of our monthly
Fish Fry event. The third Friday of each month, you can order a dinner and
save yourself some cooking effort and mess!
Our Drive-Thru/Dine-In Fish Fry
is just the answer!
You can place your orders on-line or by phone
and come to pick your order up
or dine in Didier Hall
at the time you designate!
See the flyer on the right for more details.
World Apostolate of Fatima
The Blue Army
Sunday, February 16, 2020.
We would like to invite everyone to join us for this years' dinner.
We hope it will be as big a success as last year!
Our final totals last year were over 170 dinners served!
Everyone enjoyed the meal and had a great time socializing.
Let's make the second visit to St. James as big as the first!


How to Make the Best Slag Valley Chicago Cheese
Slag valley is a delicious Chicago dish that comes with the most delicious cheese you will ever eat.
It is the kind of dish that makes you think you have been there, but that you have never been to.
I would love to see this dish on a restaurant menu.
Slag is a cheese that is made from fermented vegetables and is usually used as a substitute for ground beef or pork.
Slags come in two varieties: the Slag V-G and the Slang V-M.
The SlagV-G is a dark, brownish, and white cheese.
The original Slag was a dark dark, milky white.
The V-g version is a lighter, creamier, white cheese that has been fermented in the sourdough fermentation process.
This cheese is a good choice for a quick meal, but it will not hold up to the flavor of a full plate of grilled cheese sandwiches.
SlangV-M is a darker, lighter, and creamier white cheese made from the sourecco sourdac culture.
The flavor of this cheese is much richer than the original Slang.
You can use any type of sourdairy product such as yogurt or butter.
I have found that I prefer the Sourdac to the Slagu as it is sweeter, and the flavor is more pronounced.
If you prefer your cheese to be more flavorful, you can substitute the sourlage (a blend of fermented vegetables) for the Slaga.
Slog V-A: Slag-Mixed with Spicy Red Pepper, Worcestershire Sauce, and Red Chili Peppers.
Slagu V-S: Slagu-M mixed with Spiced Cumin, Garlic, and Cayenne Peppers Slag B-S-G: Slog-M Mixed with Spicier Red Pepper and Worcester Greens Slag G-S/M: Slags with Garlic and Cayne Peppers and Black Pepper Slag S-M: Grilled Cheese with Black Pepper and Spicy Garlic Slag A-S (Black) Slag: Grilling Cheese with Garly Spicy Peppers, Spicy Black Pepper, and Spiciness Slag M-M (Cayenne) Slagu B-M-G (Cajun Style) Slog: Gratin of Grilled Garlic with Black Peppers & Spicy Pepper Slags A-A (Aromatic) Slags: Garlic-M, Garly, Black, Peppers-G, Cayenne, & Spicy Black Pepper Grilled Slag with Spiceries and Black Pepper Spicy Chili Pepper.
If the cheese is too spicy, add a splash of red pepper flakes to balance the flavor.
This is my favorite way to use the Slags.
Slago V-F: Slago-M with Spice, Garland, Garli, & PeppersSlago B-F-G(Pork) Slago M-F (Grilled) Slava V-H: Slava-M(Garlic) & Black PepperSlag A: Grating Cheese with Spiked Garlic & Black Peppercorns Slag E: Grated Cheese with Red Peppers with Garli & PeppercornSaga V-R: Slaga-M or Slagu(Garland) with Black Garlic(Pigs) & Garlic PeppersSaga M-R-M-(Grilled)/Pork-Pigs-(Grilling)-Garlic-Peppers-(Black Garlic)-Peppers-Garlic PepperSaga S-R-(Graded)Saga A-R (Graded)-Garly Peppers(Pig) and GarlicPeppers(Peppers) with GarlisPig(Garl)Peppers with Spices and PeppersPeppers, Garl, GarliaGarlicPepper Peppers With GarlicSpicy GarlPepper, GarlupepperPepper(Garly), GarliGarlicGarlic Garlic GarlulettesGarlic, GarlisPepperPeppers With Spices Garlicpeppers,GarliGarlupeppers with PeppersGarlicpepper,GarlicBagels & GarlM-R(Garli) GarlicGarli GarlicLemon GarlicRiceGarlicLime GarlicDried GarlicRed GarlicGrilled GarliLimeGarlicFried GarliPeppers GarlicRoasted GarlicM-A-R Peppers GarlGarli LIMEGarlicRoast GarlicTandoori GarlicTomatoesGarlicSpicinessGarlicTapioca GarlicSoy SauceGarlicRed Pepper GarlicGingerGarlicGriddled GarlicCayennesGarlicAromaticsGarlicTomato GarlicGreen GarlicBlack Garli Garli
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Join us for a live cookery demonstration and discussion about healthy eating on Zoom with Claire Bannerman from Vegetarian for Life.
Claire will demonstrate how to make three meat and dairy-free dishes: chili non carne (using Quorn), Pilau rice and chocolate avocado pudding. She will also show how to adapt the chili non carne recipe to make spaghetti Bolognese instead.
The online session will be interactive – questions are actively encouraged – but it is not intended that people cook-a-long at the same time as the demonstration. Links to recipes will be provided.
Vegetarian for Life is an advocacy and educational charity for older vegetarians and vegans and the people who care and cater for them.
To book your place, please call 0131 665 0135 or email firstname.lastname@example.org


An encouraging step toward sustainable deliveries: Deliveroo is collaborating with TreeDots in a move that will reduce food waste and carbon footprints while saving costs.
Food delivery corporation Deliveroo recently announced its partnership with local social enterprise TreeDots – a move that will help restaurants reduce their food waste and carbon footprints. The collaboration will also aim to help Deliveroo’s restaurant partners save costs amid rising food inflation, which hit 5.4% in June from 4.5% in May.
TreeDots: imperfect, but just as delicious produce.
Established in 2017, TreeDots was founded on the idea that ugly or unwanted food is just as delicious and nutritious as perfect-looking produce. The organisation aims for a world without food waste, and hopes to save 2 million tonnes of food from waste by 2025 – reducing carbon emissions by 18 million tonnes.
Under Deliveroo and TreeDots’ initiative, Deliveroo’s restaurant partners that sign up can purchase unsold inventory from suppliers, reducing food procurement costs by 90%. Food products that can be purchased under this initiative include meat such as seafood and poultry, to fruits and vegetables. Restaurants can place orders directly on TreeDots’ online marketplace.
In the midst of rising food inflation, Deliveroo will also be offering restaurant partners an exclusive $15 rebate when they sign up for an account with TreeDots. Restaurants may also accumulate $150 worth of purchases before 31 October 2022 – both initiatives to help restaurants alleviate their business costs.
reducing food waste & carbon footprint.
Food waste is one of the most significant waste streams in Singapore, growing by around 20% over the last ten years. In 2019 alone, Singapore generated approximately 744million kg of food waste (about 2 bowls of rice per person per day).
Under Deliveroo and TreeDots’ collaboration, restaurants that purchase their produce from TreeDots will be purchasing any surplus or imperfect food produce that would have otherwise been thrown away. These purchases will effectively be minimising restaurants’ carbon footprint, and contributing to Singapore’s Zero Waste vision.
going beyond sustainability.
Previous partnerships with barePack and BioPak saw Deliveroo offering sustainable packaging options to its restaurant partners. The company also signed the WWF’s (World Wide Fund for Nature) PACT (Plastic ACTion) pledge, which encourages restaurant partners to improve their packaging materials and encourages consumers to be more sustainable.
Beyond sustainability, Deliveroo’s unwavering dedication to its restaurant partners also helped businesses through the pandemic. During the dine-in ban, Deliveroo focused on local restaurants and highlighted their deliveries to encourage consumers to support their local restaurants.
Deliveroo also launched the tipping option on their app during the circuit breaker. Customers could opt to tip their order, and all of the tips would go directly to the restaurant. Singaporeans have since generously contributed over $390,000 in tips, with Deliveroo matching the first 20,000 tips.
With Deliveroo moving beyond serving convenience for its consumers, the corporation is taking an encouraging step toward sustainable deliveries. Deliveroo and TreeDots’ collaboration has opened up opportunities for restaurants to both grow and play their part in creating a more sustainable means of production and operation, while aiding both businesses and livelihoods.
Enjoyed reading this article? Click here to find out more how Pirelli & BMW Group are working together to protect Indonesia’s forests, or check out how businesses are fighting for sustainability in Singapore.


Casa Vinicola Antonutti is a winery from the Friuli Venezia Giulia region. Four generations of the Antonutt family have been growing grapes in the heart of the Grave del Friuli region for just over a hundred years. The winery now owns around fifty hectares of vineyards there. The Meduna, Cellina and Taglimento rivers have brought large quantities of dolomitic limestone into the zone, and the area itself is sheltered from the north winds, but benefits from its proximity to the sea. The Antonutto vine grows in a place called Barbeano, where the soil is rocky. There is a big difference between day and night temperatures, so the grapes can be harvested later, when they are already saturated with aromas.
Guyot training system with a vine density of 4500 vines/ha and a yield of 90/100 q grapes/ha.Soft pressing of grapes. Soaking and fermentation in stainless steel tanks. First aged in stainless steel, then for a further six months in already used tonneaux. Ageing in a bottle.
Ruby red, with purple reflections, delicate red fruit notes. The taste is soft, immediate and pleasant. Pleasant brightness and good balance.Recommended serving temperature: 16° – 18°C.
Ideal for meat sauces, roasted and grilled white and red meats.


Gargano’s typical cuisine is characterized by a multiplicity of dishes ranging from cheeses, meats and fish. In our restaurant you can taste the true tradition of Gargano.
The cuisine that identifies the Gargano is simple and traditional but not for this reason not tasty. There are many typical products that characterize our territory:
- cheeses made with garganic goat’s milk and podolic beef: among them we include caciocavallo, cacioricotta, scamorzes and mozzarella
- fresh fish caught in the waters of the Adriatic and lake fish
- vegetables: asparagus, wild rocket, sun-dried tomatoes and capers
- extra virgin olive oil
Our restaurant offers the combination of these products that will accompany the guest to discover true traditional flavors through a unique culinary path.


Cook, Serve, Delicious! 2!! Steam Key GLOBAL
Cook the best dishes and try to satisfy your numerous customers. The game puts you in charge of a kitchen which constantly receives orders. Enter the kitchen and prepare various delicious and succulent dishes.
Some of your customers will come to eat a hamburger with onion, and others without onion. Some will ask you for a taco, but without custard, so if you mistakenly put the custard in, your customer will get angry and you’ll receive a lower score. The games are called 'days' and each new day begins behind the counter where customers are served.
Popular restaurant simulator game
During the gameplay, you will always be busy creating different dishes each time. Many customers indicate very different tastes, and the game does a great job shuffling dishes that are always varied. The campaign mode of Cook, Serve, Delicious! 2!! offers you the possibility to manage your own restaurant. Improve your skills as an aspiring virtual chef and try to reach the top as one of the world-class restaurants.
Your kitchen duty will also include some other activities like putting mousetraps, placing poison for cockroaches, taking care of the hygiene of the sanitary services, and finally, taking out the garbage so that it does not pile up in your premises. Enjoy pleasant and well-designed game visuals, with a very distinctive art style.
Gameplay and management
Learn to make different recipes (more than 180) from a simple hot dog to the more complicated ones such as Sushi or Lasagna. Defend yourself from the robbers and try not to burn the entire kitchen! Once you have mastered the complicated art of fryers, mustard and hamburgers, you can start making ice cream, smoothies and coffee. As you gain experience levels you will unlock new restaurants and new levels within each of them. In addition to the main career mode, developers added the new mode called Chef for Hire, in which you can take jobs in several restaurants.
They will unlock as your character becomes more and more experienced and you learn to manoeuvre among the great variety of meals to prepare (There are more than 180 foods, drinks and desserts). The new Chef for Hire mode brings up to 350+ extra levels across 30 different restaurants


The latest hemp news sees Whole Foods releasing its top ten food trends for 2019, and hemp has made it almost to the top of the list. The health food mega grocery store is known for being ahead of the curve on all the latest health trends.
Whole Foods claims that its "seasoned trend-spotters with more than 100 years of combined experience" have compiled the new report on what to expect next year. So what are shoppers most likely to buy in 2019? According to Whole Foods experts, tons of hemp.
Hemp News: Next Level Hemp
Hemp-derived products have been sold at the grocery store for a while now, but just recently have they gained major popularity. This has a lot to do with the booming cannabis industry in the US and Canada.
“Hemp hearts, seeds and oils are nothing new to food and body care lovers—they’re in everything from waffle mix to dried pastas,” the company wrote. “But a new interest in the potential benefits stemming from other parts of hemp plants has many brands looking to explore the booming cannabis biz.”
Cultivating marijuana's non-intoxicating cousin is still broadly illegal in the US. The only exception is under the 2014 Farm Bill that allows certain state-approved hemp research programs. This may all change in 2019 though, as there is a strong possibility that industrial hemp could be legalized once the House and Senate come up with a plan on a new farm bill and put it on President Trump's desk.
This could be huge news for the hemp industry and would broaden the amount of hemp-derived products being made and distributed. None-the-less, Whole Foods believes that the hemp products are pushing mainstream and is in the top ten trends in 2019.
“It’s clear that hemp-derived products are going mainstream, if not by wide distribution, then by word of mouth." the Whole Foods report reads.
Featured Image: Depositphotos/© ivelin


I have another take a break post for you guys today! It is fitting since I have not done any planning myself for a few weeks! I am having a venue dilemma, launching an Etsy shop in a week, and trying to keep up with regular life stuff so I have been stretched a little thin. This week I am going to share with you how to make the lovely cupcakes above!
These cupcakes are always a hit and I have lost count how many times I have made them! The original recipe comes from Martha Stewart and can be found here: LINK!
First you need to gather your ingredients!
1½ cups all-purpose flour
1½ cups cake flour sifted
1 tablespoon baking powder
½ teaspoon salt
1 tablespoon ground cinnamon
1 cup (2 sticks) butter at room temperature
1 ¾ cups sugar
4 large eggs also room temperature
2 teaspoons vanilla extract
1¼ cups almond milk
1-2 Fun beverages of your choice because you can!
The almond milk is a change I made because I can't have regular or soy milk. I think it also adds a nice subtle almond hint. I have noticed that people who don't eat milk or eggs for non-allergy reasons are more likely to cheat their diet and eat one because of this little change!
Now gather up all your dry ingredients and sift them all together!
Dry Ingredients to sift: Both Flours, Baking Powder, Salt & Cinnamon.
Wet ingredients to mix: Butter, Sugar, Eggs & Vanilla.
Okay now you should have a bowl of dry mixture and a bowl of wet mixture. Slowly alternate adding a small scoop of the dry mix then a small amount of milk (1¼ cups total) to the bowl of wet. It might sound complicated but I just turn my kitchenaid on low with the wet mixture in it and add a ¼ cup at a time back and forth of dry mix and milk until I run out of both.
Once it is all mixed up you will end up with a fluffy batter that tastes like magic and looks like soupy sand. Scoop that into baking cups with a big spoon and bake them for 10 minutes, rotate them in the oven and then bake for 10 more minutes. You know they are done when you can stick a toothpick in the middle and nothing sticks to it when you pull it out.
TA DA! And they taste as good as they look! I frost them with a butter cream frosting, sprinkle on a little cinnamon and bake little snickerdoodles to put on top.
(I would say that it is optional to frost and bake cookies to go on top, but it really adds to the magic and look so don't skip that part!)
Here is a snickerdoodle recipe if you need one:
⅔ cups white vegetable shortening
⅓ cup butter, softened
1 pound powdered sugar, sifted
¼ cup heavy or whipping cream
1 teaspoon clear vanilla
Basically add each of those ingredients in order one at a time mixing a lot in between adding each and you end up with awesome frosting magic!
So take a break this weekend and bake some cupcakes! You deserve it!
Don't forget to bring me one!


With the cancellations and early dismissal due to water issues we have altered the Lunch and Breakfast Menu accordingly:
Monday September 10th : French Toast Sticks/Donuts and Muffins Sloppy Joe/Pizza/Onion Rings
Tuesday September 11th : Sausage Egg and Cheese Muffin BBQ Pork Rib Sandwich/Pizza/Baked Beans
Wednesday September 12th: Donuts and Muffins Meatball Sub/Pizza/Broccoli
Thursday September 13th : Bacon Egg and Cheese Croissant Chicken Nuggets/Pizza/Mashed Potatoes W./ Gravy
Friday September 14th : Dutch Waffle Cheese Burgers/Pizza/Peas and Carrots
Monday September 17th: Sausage And Pancake Wrap Chicken Fajitas/Deluxe Chicken Sandwich/Mexican Rice/Corn
Tuesday September 18th: Sausage Egg and Cheese Muffin Walking Tacos/Deluxe Chicken Sandwich/Green Beans
There are 2,880 Bottles of water available for the students to use at each school during the week as an extra precautionary measure. The water will be available in the cafeteria during the operating day.
We are cooking and cleaning with distilled water that we had delivered as an extra precautionary measure as well.
Any questions, comments or concerns can be directed to myself.
Thanks for your patience in advance.
A-C Valley School District ♦ 776 State Route 58 ♦ PO Box 100 ♦ Foxburg, PA 16036 ♦ (724) 659-5820 ♦ FAX (724) 659-4774


Best Keto Diet Plan India: 7 Best Ketogenic Foods. by Varun Rajput Posted on October 29, 2019 October 31, 2019. Facebook. Twitter. Digg. Pinterest. Some people don’t believe in calorie counting on a ketogenic diet menu, but I am one of the few keto dieters. That is why I shared the best keto diet plan. Priya’s Keto Diet Plan for Navratri 7, Keto for India, Vegetarian. Read More. Posted on April 1, 2019 May 27, 2019. Priya’s Keto Diet Plan for Navratri 6. Priya’s Keto Diet Plan for Navratri 5 – Vegetarian Recipes. Read More. Posted on October 24, 2016 May 28, 2019. 31/05/2017 · Salute Alimentazione e dieta Dieta chetogenica per dimagrire: ecco lo schema settimanale La dieta chetogenica è un regime alimentare il cui menù esclude gli alimenti che contengono carboidrati dando la precendenza a grassi e proteine.
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Direct from the Orchard
Formerly: Bountiful Fruit
Fresh Harvest Apples & Pears!
Anjou Pears 12 Pack$39.99 Add To Cart
Gala Apples 12 Pack$42.99 Add To Cart
Taste of Washington Apples 12 pack$44.99 Add To Cart
Fuji Apples 12 Pack$42.99 Add To Cart
Pink Lady Brand Apples 12 pack$44.99 Add To Cart
Bronze Club$169.99 Add To Cart
Silver Club$244.99 Add To Cart
Gold Club$479.99 Add To Cart
Selling only the fruit we grow
Selling only the fruit we grow and specializing in gifts that are sincere, unique and absolutely delicious. Premium-quality gift fruit arrives direct from our eastern Washington orchards to your home. Whether you need a gift for a family member, friend or client, choose from the best fruit our orchards have to offer, all year long. And don’t forget to treat yourself – your taste buds will thank you!
Shipping Always Included!2-day on apples & pears, peaches & nectarines
Overnight shipping on cherries


So this is the cake I made for my Baby. He loved it, in fact he is eating it now as well. So did everyone else, but it was very hard. Don't know why.
Anyway I was hungry this morning, and I had a huge apple on one side, and the remaining bits of the cake on the other side. I kept turning my head to either sides, unable to decide on what exactly to eat, and finally decided, very reluctantly, on the apple.
A friend of mine keeps asking from when had I become so weight conscious, because I was probably the only girl at school, who still found pleasure in filling my stomach with chocolates, cakes and all the junk food possible. And exercise was like a relative I would never meet. But now... I don't know why. But I am fine with it. Or I think!!


Onsite Dawson Creek Dining at Stonebridge Hotel
Fixx Urban Grill
For family dining, game nights with your pals or a quick meal before you hit the road, there’s no better Dawson Creek restaurant
than Fixx Urban Grill. Known for their friendly service and welcoming atmosphere, Fixx offers a diverse menu that’s truly unique
in Dawson Creek. Enjoy distinctive appetizers like curried mussels or Korean tacos alongside your old favourites like burgers
and pizza. It’s a great place to enjoy a well-earned steak dinner or simply grab a cocktail and relax after a hard day’s work!
11am to 11pm daily


You'll enjoy our inspiring location
Conveniently situated in the Hillcrest area of Little Rock, Arkansas, Rosalia’s Family Bakery is the perfect spot to have breakfast, a brunch date, or afternoon meeting for coffee and pastries. Our Brazilian-inspired padaria has been open since 2010.
Our wonderful owners
Dan and Rosalia Monroe, owners of Café Bossa Nova, opened the bakery in 2010 next to their restaurant. People in the Little Rock area have come to appreciate our unique selection.
You'll love our food
- Savory Items
- Specialty Coffee
- Pies and Cakes
- Imported Items from Brazil
Learn more about the revolutionary baked goods we offer
Take some time to peruse our baked goods menu. Select a few items to try the next time you visit our bakery. Along with the traditional bakery fare, Rosalia's has quite a selection of gluten-free, sugar-free, and vegan delights!


You know that saying, “You are what you eat.” I am coming around more and more to believe this quote. As many of you know I traveled to a detox center to learn about clean eating and cleansing the body of toxins that accelerate aging, and illnesses caused by bad foods. One of the takeaways: our skin, hair, and overall health is dramatically influenced by the way we eat.
So many of you are curious about what I eat and this is a smoothie recipe I highly recommend you try. As you know getting in good foods can be a challenge when you are a working mum on the run (Don’t I know it!).
1 head of organic kale
1 organic fuji apple
1 organic head of cilantro ( I personally do not care for cilantro, so I do not make my smoothie with this herb, but it is a terrific cleansing herb for fresh breath, like mint! So for folks who do not mind cilantro, please add it!)
1 organic lemon
(if you really want to clean the liver and support the immune system, please add some ginger, 2 tablespoons of apple cider vinegar and 1 tablespoon or organic local honey. Honey is so important for killing the bacteria in the gut, bacteria that causes allergies, inflammation and yeast!)
I recommend throwing into a blender, with about 8 ounces of chilled coconut water. Blend on smoothie setting for a good 1 minute. If you like your smoothie thicker, go ahead and add 2-3 ice cubes. Blend and enjoy! And only consume cold. I find once it starts to lose its chill, it really is not as crisp and delicious!


Figo is a restaurant that offers you the most delicious Italian & Pizza cuisine in town. We are located at 73 Brighton Road Elwood VIC. We offer you alluring dishes ranging from pizzas, fritto bites, insalta, and a whole lot more. Try our pizza flavours under the Pizze Classico Italiano menu, which includes Garlic Focaccia, La Dolce Vita, Margherita, Capricciosa and more. Our Pizza Gourmet menu includes delicious flavours such as Viva Australia, Pizza Italia, Salmone, Bella Topa, Zucchini e Gamberi, Stallone Italiano and a whole lot more. Click that Order Online button now and pick up your dish here anytime or have it delivered in the comfort of your homes.


The World Health Organization recommends limiting sugar to 12 teaspoons a day, but Canadian consumption comes in at about 20, with the bulk of that in the form of fluids. Try these simple drink updates that cut down on the sweet stuff without affecting your enjoyment levels. After all, there are so many reasons why a cut back on sugar is good for your health, but summer’s far too short to eliminate sweet sips completely. (Find out if you’re eating too much sugar.)2 / 5 Photo Credit: Geoffrey Ross
The Swap: Watermelon Slush (355 ml)
How: Combine 1 cup seedless watermelon, 2 or 3 ice cubes, 3 mint sprigs and a splash of lime juice and blend until smooth.
The Save: 114 cal + 32 grams sugar3 / 5 Photo Credit: Geoffrey Ross
The Swap: Grapefruit Fresca(448 ml)
How: Combine 1 cup soda water with ½ cup freshly squeezed grapefruit juice and a handful of ice and add stevia for extra sweetness.
The Save: 114 cal + 32 grams sugar4 / 5 Photo Credit: Geoffrey Ross
The Swap: DavidsTea Organic La La Lemon on ice (500 ml)
How: Add 1 to 2 tbsp tea leaves to 295 mL hot water, steep for five minutes and top with ice.
The Save: 160 cal + 43 grams sugar5 / 5 Photo Credit: Geoffrey Ross
The Swap: Truly Spiked & Sparkling Rosé (355 ml)
How: Couldn’t be simpler. Just chill and enjoy.
The Save: 72 cal + 4 grams sugar
Next, did you know these foods can contain lots of sugar?


Reasor's will be back in our new park area this year selling flowers. This has been a huge hit at the show year after year and because of this and little help from the HBA Charitable Foundation, we have been able to donate $10,000 per year to the Community Food Bank of Eastern Oklahoma's Food for Kids program.
The Cooking Stage is Back!
The Oklahoma Natural Gas Cooking with Gas stage is back this year with some amazing talent!
Food Hacker Todd Wilbur has been deconstructing America’s most iconic brand-name foods to make the best original clone recipes for use at home. This year Todd Wilbur will be showing us how to make our very own Big Mac and Mrs.Fields Cookies with his copycat recipes. We will also have local favorite chefs showcasing their favorite recipes.
Todd Wilbur Schedule:
Saturday March 10- 1:30 PM
Saturday March 10- 4:30 PM


KÖTTBULLAR: SWEDISH (MEAT)BALLS
Sorry for being crazy ’bout Swedish stuff.
When Ikea can do it, it won’t be a big deal for us either. Making köttbullar is quite easy in fact. And of course you can also make them vegan! Since my arrival here in Uppsala, köttbullar seem to haunt me wherever I go. At my department’s welcome event we were served köttbullar with mashed potatoes. In Stockholm last week I found some in a sandwich in a coffeeshop. And in my nearby supermarket they are located right next to the frozen peas, eagerly waiting for some hungry people to buy them.
Due to the fact that I normally prefer eating meat-free but still want to enjoy this traditional Swedish dish, I wanted to make a plantbased alternative by myself. Of course it would have been a lot easier to just go to the mentioned supermarket and buy some meat-free köttbullar there (yes, you really can buy them there as well!). But in the end I thought it would be more fun to create a new recipe.
Oh, and for all Swedish speaking people out there: I know that kött means meat and therefore it’s not necessarily correct to keep talking about them since my recipe is meat-free. But well. Havregryn-linser-bullar just doesn’t sound that good in my opinion 😉
What you need:
- 400 g brown lentils, cooked
- oats (about 100 g)
- 1 onion
- 4 tbs tomato paste
- 2 tbs mustard
- 2 tbs marjoram, dried
- salt and pepper
- oil for frying
This is how it’s done:
- drain the lentils
- chop the onion
- combine everything except from oats in a mixing bowl and mix everything with a hand blender
- add oats until you have the feeling that the mixture is good enough for forming little balls out of it. In my case I didn’t weigh them before adding. Just see how much oats your mixture needs. Additionally, you could also add some flour.
- form little balls
- fry them at medium heat in a pan until they slightly turn golden from all sides
- the best way to eat them in my opinion is with mashed potatoes and cranberries/lingonberries.


I can not believe this day has finally arrived. I have created a mushroom and onion omelette that actually resembles an omelette! If you’ve been reading my other posts you now know that I openly admit that I am absolutely atrocious at making omelettes (I make brilliant scrambled eggs though!). Until TODAY. Today I made an omelette that was cooked through, flipped almost perfectly AND tasted good. I would not credit this development to a new super-kitchen-power though. I believe it has everything to do with the antique omelette maker that my Mom keeps in the kitchen. IT is the one with super-powers! For those of you that are more skilled than I (and I’m sure that means most of you!) feel free to continue making perfect omelettes without the aid of a special tool…
- 3/4 cup sliced mushrooms – $0.40
- 1/4-1/2 cup diced onion – $0.20
- 4 eggs – $1.00 total
- 4 tbsp milk
- pinch of salt and pepper
- 1/4-1/2 cup grated cheese (cheddar is preferable although we used marble) – $0.50
- Prepare your veggies. Cook up with a little butter in a small fry-pan over medium heat. Make sure that they still have a little crunch to them because they will continue to be cooked in your omelette.
- Beat your eggs, milk, salt and pepper.
- Gently stir in your cooked veggies into the eggs mixture. Put your “special” pan (whichever one it may be) over medium-low heat and toss in a little butter. In my case I poured equal amounts of the egg mixture into each side. As the omelette cooks gently lift the sides to allow the uncooked mixture to get under there.
- Once your omelette is almost completely cooked sprinkle on your cheese. I flipped my pan closed and allowed it to cook a few minutes longer.
- Once done, remove from heat and serve with some fruit and maybe toast if you feel like it!
Beginning of the omelette cooking adventure:
Almost finished cooking. This is when the magic happens…
Serve it up!
Total Cost: The total cost of this yummy omelette is $2.30 including partials. This size of omelette is best split between two people (my brother timed his appearance in the kitchen perfectly to receive half of this breakfast). Per plate you’re looking at a cost of $1.15. What a great way to start your day!
- If you do happen to struggle with omelette-making (like me!) then maybe consider looking into a pan like this…or not making omelettes?
- Contrary to popular belief YOU DO NOT NEED A WHISK TO BEAT MOST INGREDIENTS. Just use a fork!


3 Successful Social Media Contests for Inspiration
The Prepared Pantry, an Idaho-based specialty grocery store, sells baking mixes, kitchen tools, and gourmet foods. The store ran a smart sweepstakes contest, enticing fans to enter its social media contest by offering a top-of-the-line panini maker. To enter, fans simply had to give their name and email, like the company’s Facebook page, and share and tweet out the contest.
Sourced through Scoop.it from: www.socialmediaexaminer.com


The VanEck Sustainable Future of Food UCITS ETF invests in the food producers pioneering the sustainable foods of tomorrow. As the global population grows and climate change accelerates, they are boosting the productivity of agriculture while cutting its carbon footprint. As they do so, they’re improving animal welfare. A single trade in our ETF buys a portfolio diversified across the following sectors:
- Meat replacement products and other alternative proteins
- Food flavoring businesses aiming to improve the flavor of artificial meat
- High precision agriculture that improves productivity
- Organic food companies
Risk Factors: Foreign Currency Risk, Industry or Sector Concertation Risk, Risk of Investing in Smaller Companies, Risk of Investing in the Food Industry.
MVIS® Global Future of Food ESG Index (MVFOFTR)


Our Sauvignon Blanc is grown in the Mokelumne River sub-AVA of Lodi. Located in the sourth-west portion of Lodi, this micro climate is benefitted by the cool breezes of the Pacific Ocean via the Delta water system and the Mokelumne River. At Ironstone, we use crop reduction, leaf removal, organic materials, and drip irrigation to improve the quality and intensity of flavors. Cover crops, which attract beneficial insects, are also employed. In addition, we place owl and wood duck boxes around the vineyards and ponds helping to preserve the surrounding habitats.
Delicious as an aperitif or serve chilled with chicken, pork or turkey. Fish such as salmon, snapper or sea bass are also perfect accompaniments as is lobster, crab or clams. Pasta dishes like a white lasagna or white bean casserole go very nicely with this wine too.
GRAPE VARIETY: 88% Sauvignon Blanc, 12% Viognier
RESIDUAL SUGAR: .4 g/l
TOTAL ACIDITY: 6.3 g/l


This youth oriented project is important because access to healthy food has been interrupted by corporate food production. In order to build healthy communities we all need access to quality calories. Many of us only have empty calories or calories without nutrition because of our budgets. Check this project out - the Youth Food Action Project.
Everyone deserves the opportunity to access healthy food. With the growth of corporate, mass-produced food we will need to gain the skills to grow our own. We have a couple of members who are great growers and we will report on their home food production.


CBD Surprises Coffee K-cups have 30mg of hemp-derived CBD per serving. Our CBD Coffee K-cups taste great, you’ll never want to miss that morning brew! No matter what you need this delicious breakfast blend sure to deliver. With every delicious cup of CBD Coffee you will experience all the benefits of organic Colombian Arabica coffee while at the same time enjoying the many benefits of Hemp-derived CBD. Our Coffee K-cups contain 30mg of CBD per serving.
Nick's Mother here! I LOVE this coffee. I added it to my morning when the stock market was in trouble at the beginning of COVID and I worked throughout the morning with focus and intent. I drink it regularly many mornings. And I am a very picky (usually Starbucks only) coffee drinker. My friend also drinks it at night and it does not keep her from sleeping. It's very good!
The CBD Surprises me coffee is amazing!
I have tried one package of this coffee, it is smooth and great tasting.
We tested all the CBD Surprises Me products before launching this business but today - when the stock market and virus news is crazy - I used the coffee to stay focused and to keep working productively! It is good and I stayed the course. I can't promise others will feel the same or have this impact, but I did! I'm going to drink it every morning!
This CBD coffee is my new favorite! It has a great taste and leaves you feeling awake and calm. I will definitively be purchasing these again.


Our Maamoul recipe, has been carried on through generations since 1900. Our great Grand Mother ‘Mama Aisha’ (1884-1985) born in Al Hejaz, in the western region of Saudi Arabia, has been known as the Master Chef of Maamoul.
Traditionally during the time, they used to have Maamoul days where the ladies of the area would gather and prepare the dough and fillings to make freshly baked Maamoul for Eid, weddings and special occasions. These memories have been engraved in the generations that followed. We all remember those days where the home was filled with the joys of Eid and the authentic scents of the Maamoul.


Service Design - Social Innovation Design - Sustainable Design
A Community Driven Food Service to Alleviate Student Food Insecurity
Food4Meal seeks to address student food scarcity and lack of access to nutrition on campus which can be caused by barriers such as a lack of time, money, or resources. Food4Meal is an on-campus food service where students can exchange their unused and unopened food items for a ready-made and nutritious meal. Students benefit from Food4Meal because it reduces the time spent on preparing and cooking meals by bringing their new, unopened goods in exchange for a hot, nutritious meal. While creating a nutritious meal by oneself can be costly due to needing to purchase multiple food items, Food4Meal brings students together by combining all of the food exchanges into many meals that the student otherwise could not have made with the food they brought in alone.
The challenge Food4Meal focuses on is nutrition and food scarcity among OCAD’s student population. Post-secondary students across Canada are found to experience a lack of access to nutritious, affordable food on- and off-campus. The problems facing students in regard to inadequate access to nutritious, affordable food stems from a variety of issues that can be directly and indirectly caused as a result of being a student such as lack of time, money, or resources.
Food4Meal is a bartering service whereby students can obtain a whole, nutritious meal in exchange for unexpired, unopened foods, which may not be nutritionally whole on their own, which will then go towards more hot meals. Food4Meal uses an app platform for students to view the week’s meals, which foods are being accepted for barter, and to keep track of how many points they have accumulated from bartering their food items in order to trade these points for meals. Food4Meal addresses the issue of affordable, nutritious food on-campus by giving students the opportunity to exchange a few affordable, simple food items in exchange for a nutritionally whole meal that they may not have otherwise had the time, finances, or resources to make. Food4Meal will, over-time, dismantle the systems in place that work against students and their access to good, nutritious food, ultimately championing the just, sustainable, healthy food system that students deserve.
Design Researcher, Social Innovation, Service, and Systems Designer
UI/UX Designer, Social Innovation, Service, and Systems Designer
To create the complex system that is Food4Meal, as well as ensure we were tackling the issue in the best possible way, we underwent a variety of observational, desk, and interview research. It was especially important to look into OCAD's existing food scarcity tackling systems in order to create a solution that could be implemented in tandem with these services. To create the app, Jasmine used AdobeXD and took inspiration from existing OCAD U apps.
TOOLS AND PROCESSES USED


It’s possibly the best-kept secret from our kitchens: you already know we have amazing buffets, restaurants and lounges – but did you know that they feature sustainable food and beverages?
Thinking globally, we only serve certified sustainable seafood, certified fair trade coffee and offer fair trade wine. Thinking locally, we celebrate many of the great foods Manitoba has to offer by incorporating these local ingredients into our menu items. Using the Buy Manitoba definition for local food, we consistently spend about 25% of our total food budget on local ingredients.
Staff are also committed to sound restaurant management by ensuring all food wastes are composted, all cardboard and food containers are recycled, and all kitchen practices support efficient energy and water use.


Brewed and bottled on Viking land. Based on a 1000 year old traditional and natural recipe with healing onion, honey and spring water. Drink cold and in the company of friends!
|Delivery time:||2-5 days|
Freshly brewed Viking Beer! Same ingredients, but a slightly different recipe. Our master brewer changed the recipe to make the beer even more tastier. He wanted to give the honey a bigger part in the beer. So he now added the honey at a later point in the brewing process, which really leaves the taste of honey in the beer. Besides the taste of onion goes a bit more to the background now.
We hope all Vikings like this new recipe!
Comes packaged as 6 bottles.
Ingredients: Spring water, barley malt, wheat malt, aromas, hops, yeast, coriander, honey & onion