6 Steps on how to write a standard business plan template
Your time is valuable as an entrepreneur; therefore, we are going to get straight to the point on how to start a standard business plan in six steps.
Step 1 Template: How to Write a Cover Page
Dianne Smith, Owner
Created on 9th of November 2020
Step 2 Template: How to Write an Executive Summary
Mama’s Bakery is a small family-run bakery which serves comfort food and home-baked goods. All our baked goods are rustic and baked with love.
Our customers are people who live and work in the Echo Park neighborhood of LA. They appreciate homemade treats and childhood favorites. Families will likely make up a large part of our customer base as parents share cakes and cookies of their childhood.
Our recipes have been handed down from generation to generation. These treats are what our grandparents ate as kids.
Bakeries are an extremely popular industry, but bakeries that focus on homemade treats are market stalls rather than storefronts. We will offer something unique in a central residential neighborhood.
Step 3 Template: How to Write About Company Description
To let our customers relive their childhoods through sweet treats
Dianne Smith – Business owner and head baker
Jack Smith – marketing manager and shop assistant
Mama’s Bakery is set up as an LLC. The name has been trademarked and the logo protected. Our domain name and all social media pages are registered even though we do not have an online presence yet. We plan to build a social media following early on; however, we will evaluate if we need a website.
Step 4 Template: How to Write About Market Research
Mama’s Bakery will be a part of the food industry. We will focus on selling our baked goods in our bakery rather than providing catering. We will provide custom-orders for brunches and afternoon teas as well as custom-made children’s birthday cakes.
We plan to stay as a small local bakery rather than chasing large catering orders.
Detailed Description of Customers
The customers of Mama’s Bakery will be local residents and professionals generally above the age of 30. However, we expect the bakery to be quite popular with families as parents and grandparents share their nostalgia with children.
We will sell out of our store as well as at markets, targeting the crowds of people who purchase quality food for their family.
Mama’s Bakery has these main advantages over its competitors:
- A retail storefront
- Social media advertising new treats and recipes
- Vintage and nostalgic recipes
Mama’s Bakery must follow all regulations for food and beverages including, California Retail Food Code and FDA Food Codes.
Step 5 Template: How to Write about Service or Product Line
If your business is selling a service, you will write about “Service Line.”
If your business is selling a produce, you will write about “Product Line.”
We will sell a mixture of baked goods, with some classic lines and rotating seasonal lines. Mama’s Bakery will sell the following:
- Australian-style slices: popular slices such as caramel slice, cherry ripe slice, as well as brownies and blondies.
- Giant Cookies: choc-chip cookies, pecan cookies, snickerdoodles, seasonal butter cookies, peanut butter cookies, etc.
- Cupcakes: there will be a rotating assortment of cupcakes available in different flavors.
- Cakes: Banana bread, icebox cake, and an assortment of flavored cakes sold as whole cakes or by the slice.
- Pies: A rotating assortment of different types of pies sold by the slice or as whole pies. Standard flavors will be apple pie, cherry pie, and key lime pie.
- Australian-style slices: $3 per slice
- Giant cookies: $4 per cookie
- Cupcakes $3 per cupcake
- Character cupcakes $4 per cupcake
- Whole cakes: $20 (serves 6)
- Slice of cake: $4
- Whole pie: $25 (serves 8)
- Slice of pie: $4
Our products will be freshly baked on the day. Customers will be required to pre-order whole cakes and pies at least 24 hours in advance to minimize food wastage.
Research and Development
We plan to provide ongoing feedback on social media to ensure we are offering what our customers want. We will run suggestions for seasonal treats and new recipes. We will also closely monitor what sells to ensure we have enough of the popular sweet treats in stock.
We will eventually launch a recipe book to sell in our bakery and online and will put our 20 most popular recipes in the cookbook.
Step 6 Template: How to Write About Marketing and Sales
Marketing and Sales
We will use Facebook and Instagram advertising heavily for the first year of our business. After the first year, we will run short social media campaigns to advertise seasonal baked goods.
We will have a market stall which we will run 3 days a week at various Farmer’s Markets in LA to sell our baked goods and create brand recognition. Each customer will be given a card with the details of our storefront and how to pre-order whole pies and cakes.
In the future, we may create a website where customers can order boxes of cupcakes, whole pies, and cakes for pick up later in the day. We can also sell our recipe book online and in our bakery.
Communication with the Customer
We will use the following methods to communicate with Mama’s Bakery customers:
- At our market stall and bakery in person. We will ask for customers to tell their friends about us and give out business cards in the first year to help word of mouth marketing.
- On social media with surveys and feedback encouraged.
How to Sell
We will focus on selling in-person to begin with, in our bakery and at the market stall. In the future, we may accept orders online for whole pies, cakes, and boxes of cupcakes or other treats. This will happen once we have sufficient staff to manage the storefront, market stall, and baking all day.


Halloween Special - Cupcakes
Be boooohdelicious this Halloween!!!!!!!!!!
Pick up a dozen decorated cupcakes this Halloween for just $15.00. Freshly whipped up and baked right here at our store and hand decorated with fresh buttercream. Taste the difference.
Spiders, pumpkin faces and of course eyeballs and ghosts
Make sure to email or call for your pre order so we can ensure that we save some for you.
HalloweeN Special - Cookies
Or order a dozen decorated Halloween sugar cookies. Fresh rolled and baked and decorated right here at the shop. Taste the difference.
Call ahead and order with prepayment so we make sure to keep some for you.
Pick up Saturday Oct 29 between 9A and 330P.


About Chef Diego
Chef Diego Navarro was born in Mexico City and was raised in the state of Veracruz. Since very early age he knew that gastronomy was his passion. He studied at the Culinary Institute of Mexico and graduated in 2010. He went on to work in the kitchen of the most luxurious resorts, the Rosewood Mayakoba in Playa del Carmen. He got his masters degree in the top culinary school in the world, the Basque Culinary Center in the north Spain. He became a small business owner when he opened Polanquito with his brother in April 2019. Chef Diego is dedicated to bringing authentic Mexican cuisine to downtown Houston area.
Polanquito is a family-owned restaurant determined to bring a little bit piece of Mexico to the great people of Houston, Texas. Its name comes from “Polanco”, a trendy neighborhood in Mexico city filled with upscale gastronomy, “ito” means little in Spanish, therefore Polanquito means “little Polanco”. Brothers Santiago Navarro and chef Diego Navarro opened on April 2019. It’s their mission to bring authentic Mexican cuisine in an environment that feels just like home.


The revised Food Safety Law, which will become effective on 1 October 2015, stipulates that health food shall be regulated by the catalog of raw materials for health food and the catalog of the functions of health food (New Food Safety Law). Moreover, under the New Food Safety Law, registration and record filing will co-exist and replace the current registration-only regime. The China Food and Drug Administration (CFDA) released three draft administrative measures on 28 July 2015 for public comment. They are the Adminis… More…/更多
By king & Wood Mallesons’ Compliance Group
In order to strengthen the supervision of food safety in China, the National People’s Congress published the “People’s Republic of China Food Safety Law (Revised Amendment)” (“First Revised Amendment”) for public comment on its official website in June 2014. Earlier, in October 2013, the “People’s Republic of China Food Safety Law (Amendment)” (“Amendment”) was published for comment by the State Council. Based on views of the members of the National People’s Congress, the “People’s Repub… More…/更多
By king&WoodMallesons’ Compliance Group
The “People’s Republic of China Food Safety Law (Revised Amendment)” (“Revised Amendment“) was submitted for public comment via National People’s Congress’ official website in June 2014. The first Amendment is the “People’s Republic of China Food Safety Law (“Amendment“), which was submitted to the State Council for comments in late 2013. The State Council received numerous comments and proposals and thus made further modifications to the Amendment. Compared with t… More…/更多
According to Chinese media reports last year, six children died and nearly 300,000 others were sickened after consuming milk powder containing melamine, a toxic industrial chemical that was added to show a higher protein level in the milk powder. The melamine contamination of dairy products was discovered to be widespread. Concerns about food safety have surfaced in China long before the melamine dairy scare: sub-standard baby milk produced in Anhui, Longkou noodles containing lead from Shandong, fake alcohol in Guangdong, so… More…/更多
The current concerns about the spiking of dairy products in China with melamine have expanded into concerns about the state of Chinese food safety generally.
The problem does not appear to be a lack of regulations as there are a myriad of relevant laws, regulations and rules (including PRC Food Hygiene Law, PRC Product Quality Law, PRC Agricultural Product Quality Safety Law, PRC Consumer Rights Protection Law, Special State Council Rules on Strengthening Supervision and Management of Food Safety, National Plan for Major Food Safety Emergencies to name a few).


Goa is a state in India that is known for its beautiful beaches, vibrant culture, and delicious food. The state attracts tourists from all over the world who come to enjoy the sun, sand, and sea. One of the highlights of a trip to Goa is the food, especially breakfast. Whether you’re a fan of Indian cuisine or prefer continental breakfasts, there are plenty of options in Goa to satisfy your cravings.
The Black Sheep Bistro – Located in the heart of Panaji, The Black Sheep Bistro is a popular restaurant known for its unique menu and rustic interiors. The restaurant’s breakfast menu includes dishes like Spanish omelets, French toast, and a variety of freshly baked bread. The Black Sheep Bistro is a perfect spot to start your day in Goa with a delicious breakfast.
If you’re looking for an authentic Indian breakfast experience, head to Gunpowder in the charming village of Assagao. The restaurant’s outdoor seating area is surrounded by lush greenery and offers a serene atmosphere to enjoy your meal. Gunpowder serves traditional Indian breakfast dishes like Poha, Upma, and Parathas, which are perfect for starting your day right.
Baba Au Rhum:
Baba Au Rhum is a French bakery located in Anjuna that offers a delightful breakfast experience. The bakery serves an array of freshly baked goodies like Croissants, Quiches, and Tarts that are perfect for a morning treat. The bakery’s charming interiors and relaxed ambiance make it a perfect spot to start your day.
Located in the picturesque village of Anjuna, Artjuna is a popular breakfast spot among travelers and locals alike. The menu features a variety of breakfast options like Pancakes, Granola Bowls, and Avocado Toast. The restaurant’s bohemian decor and relaxed ambiance make it a perfect spot to start your day.
Suzie’s in Calangute is a must-visit for all foodies. The restaurant’s menu features a variety of Indian and Continental breakfast dishes like Masala Omelets, Eggs Benedict, and Waffles. The restaurant’s colorful interiors and friendly staff make it a perfect spot to start your day.
In conclusion, Goa has a variety of breakfast options that cater to all tastes and preferences. These breakfast places in Goa offer delicious food, great ambiance, and a memorable experience that you don’t want to miss. Whether you’re looking for a traditional Indian breakfast or a French pastry, these restaurants are guaranteed to satisfy your cravings and start your day right.


Aasife Biriyani is one of the prominent food restaurant in Chennai city which is well known for its unique taste and the Biriyani it provide is one of a kind which is always felt by the people of Chennai.
A team of officials from Tamil Nadu Food Safety Department sealed the central kitchen of a chain of restaurants, Aasife Biriyani, in Guindy on Wednesday, citing sub-standard food and unhygienic environment.
According to officials of the Food Safety Department, the central kitchen was sealed as there was no response to repeated notices issued to improve and adhere to the quality standards under the Food Safety and Standards Act, 2006.
It is from here that main dishes are prepared and transported to different outlets across the city. The building was sealed after an emergency prohibition order was obtained.
“During the visit, it was found that the kitchen was totally unhygienic. They were also using sub-standard products to cook,” an official part of the team alleged. It is learnt that the Food Safety official for Chennai district, R Kathiravan, and his colleagues have taken the step following the order of Food Safety Commissioner P Amudha.
The officials also explained that a few samples were taken from the kitchen also found to be unsafe. “There are 19 outlets in the city. Food to all these restaurants was prepared at the sealed centralised kitchen and sent to respective restaurants,” the official added.
However, the officials added that the kitchen could be opened again by the management after overhauling it properly.
Meanwhile facebook page of the Briyani centre has released an Official statement regarding the rotten meat issue which explained about an article published in Vikatan’s online article about 2000kg rotten mutton in Aasife. They said that Aasife kitchen inspection is clearly a separate issue.
Check out their Explanation post here :
They also attached the documents which contained the article took place in Vikatan Emagazine which is about 2000 kg rotten mutton.
Here’s attachment of the management :


Hanover Fuel Stop is a Marathon gas station located in Martins Ferry, Ohio. We sell cigarettes, tobacco, snacks, soda, and candy, as well as beer and wine. However, what we’re famous for is the mouth-watering food that comes out of our kitchen. Large hoagie sandwiches, super tender pulled pork, and extra crispy wings are just a few items on the menu that make us certain you’ll be 100% satisfied with your food, no matter what you decide to get.
We Believe in Quality
When you stop by Hanover Fuel Stop, you won’t leave hungry! Started in 1996 by John Ayers, Hanover Fuel Stop has become a staple in the local area for its amazing food and fair gas prices. What sets us apart from the rest, however, is the quality of the food we serve and the types of food offered by our kitchen. Everything is made to order with fresh ingredients, which only adds to the mouth-watering flavors offered by our food! We pride ourselves on giving our customers completely fair prices and large portions.
We understand that while many of our customers may have cravings for our delicious food, it’s not always feasible to make a trip out. So, if you’ve had a long day at work or you just got home from a trip and don’t feel like going out, we offer delivery! All you have to do is give us a call with your order or place your order online, and we’ll bring it straight to you! The best part is we only charge a $2 delivery fee. This is all a part of our mission to provide our customers with the best food at amazing prices in the most convenient way for you that’s possible.
Excellent, Savory, Mouth- Watering Goodness
The mission at Hanover Fuel Stop is simple—provide all of our customers with a place to get fairly priced fuel and a delicious bite to eat. We want all of our customers to be 100% satisfied with the service received at our establishment!
Our Hoagies & Sandwiches
The beautiful thing about ordering a hoagie or sandwich from Hanover Fuel Stop is the choices. You can truly make it your own! Choose from 9 toppings and 12 sauces, along with additional upgrades like bacon, additional meat, and more. We offer breakfast sandwiches all day long, and our hoagies are way bigger than any other hoagie around! We’re positive that no matter what you pick and what you add, you’ll fall in love after the first bite.
Our Meat & CHeese Trays
If you’ve ordered a meat and cheese tray from larger chain-type stores or restaurants before, chances are you’ve experienced not getting enough food for the money or receiving dried out food. We’re proud to say you’ll never experience anything like that with our meat and cheese trays! All of our trays are loaded with 100% fresh food, and there’s no excessive garnishes to ensure you get your money’s worth.
We tend cook each batch of our famous wings a little on the crispy side. We do this to ensure the best flavor possible! Through much experimenting, we found that once the sauce hits the wing it sucks itself into the wings skin, and the meat should be done perfect. This allows for juicy and extremely flavorful meat.
“Best food in the valley!”
Order here quite a bit for lunch and they deliver. Best Italian hoagie I’ve ever had and it is HUGE!! Also like their deep fried mushrooms. I haven’t had anything I didn’t like so far.
WOW!!! Just had food from here for the first time. It was amazing. I couldn’t stop eating it. Had a grilled chicken wrap & it was perfect. The prices are amazing too. Thank you so much!


This Thanksgiving may be a little quieter than others as the world continues to social distance. The long weekend is the perfect time to have a little fun with your children, while also helping them learn a little along the way. Check out these 4 Thanksgiving STEM activities:
How to Make Butter
Did you know oftentimes cooking involves science? Food science is a growing professional career with jobs like, FDA/USDA Research Scientist, Flavor Chemist, Food Biochemist, Food Quality Assurance, and more.
To do The How to Make Butter experiment, all you need is heavy whipping cream. This experiment dives into the experience of fat molecules as they are shaken and, in the end, turned into another substance. Try making butter for your families Thanksgiving morning.
Pumpkin Pie Math
Pumpkin pie is a favorite among the Thanksgiving table. Use this worksheet to create the perfect proportion for your family gathering. This is a great take-home activity or at-home project for students to do over the break.
Take the classic turkey traced from a hand and incorporate STEM by adding a robotics component. Use our step-by-step guide to make moveable feathers with just twine, tape, and straws. Make sure you decorate your turkey bring him to life!
Bristlebots allow for endless creativity on their own but utilizing them for holiday activities makes them even more fun. Here, our Brand Manager Rachel, created a turkey using Bristlebots, pipe cleaners, and post-it notes!
If you need Bristlebots in your collection, find them here >>>


Updated: Dec 19, 2019
Remove refined sugar and carbohydrates. Harmful bacteria love sugar! They will feast on white bread, biscuits, crisps, cakes and ice cream. Reducing sugars will prevent harmful bacteria from thriving in your gut. Replace refined carbohydrates with whole-grain alternatives that are full of fibre.
Consume coconut oil. 1 tablespoon of organic and unrefined coconut oil twice per day. Coconut oil contains lauric and capric acids which can help prevent the growth of harmful bacteria and yeasts such as candida in the gut.
Include prebiotics. Prebiotics are the non-digestible parts of plants. Prebiotics are fermented in the gut to produce compounds that you good bacteria love to feed on. Think of prebiotics as fertiliser for you beneficial bacteria. Some great sources of prebiotics include onions, leeks, chicory, artichokes, bananas and blueberries.
Add probiotics. Probiotics are live bacteria. fermented foods such as kimchi, sauerkraut, kombucha, kefir and yogurt can provide lots of good bacteria to help repopulate the gut and help to resolve symptoms of gut dysbiosis. Dysbiosis occurs when the harmful bacteria and yeast outnumber the beneficial.
Cook with ghee. This is a form of clarified butter, often tolerated by those with lactose intolerance. Ghee is high in a compound called butyrate, a short- chain fatty acid that can help to reduce inflammation in the gut.
Apple cider vinegar before meals. One tablespoon of apple cider vinegar (preferably unpasturised with ‘the mother’) diluted in water before a meal will help to stimulate your stomach acid production. Adequate levels of stomach acid are critical for the efficient breakdown of the food you eat. We are not just what we eat, we are what we digest and absorb! Caution: not suitable for those with stomach ulcers.
Stimulate your digestive enzymes. Bitter greens such as rocket, watercress or radishes before a meal can help to stimulate your pancreas to release digestive enzymes so that you can efficiently breakdown and absorb nutrients.
Let me know how you get on with improving your gut health. Leave me a comment below.


The most common justification I hear for vegetarianism is “It’s wrong to kill an animal for food.” Of course there are other motivations, such as health, religion, environmentalism, preventing suffering, and trying to score with liberal chicks — but the moral wrongness of killing an animal for food is the probably the most common, at least in my experience.
Consequently, I’ve found it surprising that people so rarely acknowledge that vegetarians do kill millions of animals for food. If you buy eggs or milk or cheese, it’s true in theory that the dairy cows and laying hens don’t have to be killed in order to supply you with those products, but in practice, they are. A modern factory farm isn’t just going to let their animals die of old age; they kill them at whatever point the farm considers to be the most profit-maximizing. For dairy cows, that’s usually at…
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Course code: FBP40217
Practical: 93 Queensbridge St, Southbank, VIC 3006
Theory: 601 Bourke St, Melbourne, VIC 3000
This Qualification describes the specialist technical skills and knowledge of an advanced bread baker, advanced pastry cook or advanced baker working in a commercial baking environment. It may be packaged to reflect a specialisation in advanced bread baking skills or in advanced pastry skills, or a combination of both.
This Qualification includes technical, artisan and creative skills and knowledge required to produce bakery products, solve baking problems, and ensure that baking and business operations are implemented and maintained to optimal performance.
All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.


Gods Own Country Kitchen
Seafood Restaurant in Varkala
- Aiyna S
Absolutely loved it. On the cliff overlooking the sea. The food is good. We went in the evening and the place was fully lighted and decorated with colourful small balloons. The live band was the highlight making it an absolutely memorable experience. Awesome ambience all together. Of course, being on the varkala cliff makes the menu pricey though. Go for the ambience.
- Salu S
A magical holiday in a dream location. Country Kitchen sits on a cliff overlooking the endless expanse of sea all around. The location, the settings, facilities, the warmth of the staff, the grand taste of the food served with love makes this the perfect holiday. Actually the steps to bottom of cliff is just 20m away from this restaurant. This side of the cliff Beach is the most wonderful place in varkala. And eating endless seafood dishes along with the best cocktails watching the vast sea was a wonderful experience.
And at the end they provide us a nice stay at a small rate!!
- A B
Loved every bit of it. Their food, ambience, location.
Location : It is located just beside the Varkala Cliff. So, just outside the restaurant, there is sea. Such an amazing view.
Food : Their speciality is Sea food. We loved the taste and the variety they had to offer. You can go to their counter and choose live fish and they will cook it for you. So, fish is very fresh here.
Service : It was a bit slow as they had to cook the fish from the scratch. They do not store cooked fish which can be served faster which we liked.
Price : Very reasonably priced.
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With igloos, faux fur throws, cozy cocktails, and stick-to-your-bones bites, you’ll be transported from the hustle and bustle of New York City to a remote, European mountain top.
Cozy up inside one of two outdoor igloos or take in the city view through floor-to-ceiling windows inside the venue. A menu of seasonal sips and chalet-themed bites pairs perfectly with views of both Bryant Park and the Empire State Building. Enjoy table-side raclette, duck carnitas tacos, and more as you get an exclusive preview of Après Chalet by Terrazzo.
To Book Your Apres Chalet Experience, Email Our Reservations Team: firstname.lastname@example.org
Enjoy delicious seasonal offerings such as cauliflower hummus with warm laffa bread, duck carnitas tacos, Murray’s burrata with warm bacon jam and more. Cozy up with a French-style mulled wine, or chill out with a quenching cocktail like the Mont-Blanc Spritz, made with Italian dry vermouth, seltzer and lemon. For dessert, indulge in a s’mores kit for two—complete with Raaka oat milk chocolate, graham crackers, and a fire for roasting your marshmallows to perfection.Apres Chalet Menu


Ex Tax: $31.82
- In Stock
- Product Code:
- Bonbons Mud Cake
Traditional Belgium chocolate mud cake topped with dark chocolate ganache.
We freshly hand bake & hand decorate every single cake right here in our Melbourne kitchen, using local, Australian, and New Zealand ingredients. We apologise in advance if there are slight variations in some of our cakes – but thats what happens when every single cake is handmade from beginning to end! Our cakes are made fresh every day, so please refrigerate as soon as possible after purchase, and consume within 24 hours for the freshest taste. Cakes should not be kept longer than 3 days after day of purchase. and stay in their box after being cut, to avoid drying out. Where we specify that a cake is nut free, please be aware that all our cakes are produced in the same kitchen which also produces cakes that do contain nuts, so we cannot guarantee that there are no traces of nuts present in every cake we sell. It takes us a few hours to make each cake we sell, but will take you only a few minutes to enjoy!
BONBONS CAKE SIZES
This Bonbons cake comes in the following sizes. You can select you desired size above using the Cake Size drop down menu. The cake price will update automatically according to your selection.
All efforts have been made to capture and display our products accurately, however each cake is handmade and may vary slightly from the photographs displayed.


One-day conference package
Well-cooked, delicious meals and beverages are corner stones for a successful meeting, party or event. When participants arrive, expectations are rightly high, especially concerning food and beverage.
Our one-day conference package includes:
- A fresh coffee buffet in midmorning
- A well-cooked lunch with that extra touch
- A refreshing coffee buffet in the afternoon
If you wish, you can combine this package with a welcome coffee in the morning, and perhaps while mingling after the meeting before an appetising dinner in one of our restaurants.
Or why not enhance the lunch experience by ordering our tasty starters or desserts?


The healthy nutrition is extremely important for the prevention of anemia. As a rule, the diet is important and treatment of already arisen anemia. In vegetarians anemia connected to deficiency of B12 vitamin, important for formation of red blood cells, often develops. Vitamin is contained only in animal products – meat, fish, egg yolks, milk. But at shortage in a ration of vegetables there is a folic deficiency anemia. Folic Acid is contained in vegetable products. The ration has to be balanced.
But more often the anemia develops at iron deficiency. Need for iron is the highest in children and teenagers during rapid growth, and in pregnant women. If the woman often gives birth to children (breaks less than two years), iron reserves in her are exhausted.
Men have anemia less often. The excessive consumption of iron is caused in them by serious exercise stresses, illnesses, injuries, stress, overwork. At larger exercise stresses it is recommended to use products rich with iron – beef, liver and other offal, mushrooms, egg yolks, porridge, buckwheat, peas, soybeans, spinach, sorrel, apples, green lettuce leaves, beet, cabbage, carrots, garden radish, dried grapes and apricots, fig, prunes, citrus, cocoa, nuts. But iron is poorly acquired from fish and veal.
Women during menses are recommended to take ferriferous medicines.
It is better to select a diet individually with the help of professional dietarian. Perhaps, it will be required to treat at first if blood tests show that anemia has already developed.


Photo by Alex Boyd on Unsplash
So… one thing I have been focusing on improving is the amount of sugar I am drinking. I most recently was working at a chain coffee shop, and at the beginning of every shift I would make myself an iced Chai Tea Latte. Ugh… my absolute fav.! However, those contain A LOT of sugar. Literally, in a 16 oz., there are 42 grams of sugar! Want to hear the crazy part? It is recommended for adult women to not exceed 25 grams a day! So you’re telling me that in just ONE beverage (not even a huge drink), I have almost doubled my recommended sugar intake for the day?! Let it also be known my shifts at work typically used to began anywhere from 5am to 9am, so I was literally starting. my. day. with a cup of SUGAR.
Now that I’m not working there anymore, I don’t have that easy access to the chai tea lattes that I once had. Trust me, its for the better. I decided that I was just going to move forward with drinking homemade iced coffee, or cold brew. That worked well for a few days, until I realized I could be doing even better for myself. It was last night that I came to this realization.
Drinking coffee gives me chest pains. I know I’m not the only one, and I did give up drinking actual coffee/espresso temporarily due to that. Cutting back definitely helped, although I was a bit foolish to think going back to a daily cup of coffee was a good idea. However, I spent some time brainstorming so I could have an enjoyable caffeinated beverage, without all that sugar and without the chest pains.
For my Chai Tea lovers out there, I’m sure most of you know that chai is black tea. Another drink that I used to make at work also containing black tea, was called the London Fog Tea Latte. That drink was made with Earl Grey tea (this tea has lovely hints of vanilla), which typically is also made with vanilla syrup and steamed milk. Personally, I prefer my drinks iced, so I set out to make my own version of the London Fog Tea latte, with less sugar, with the ingredients I already had at home.
My version of a London Fog Tea latte recipe:
- 3 Earl Grey tea bags
- Fat free french vanilla creamer (I used the brand Delight)
- Liquid Truvia with vanilla flavoring
- Lots of ice!!!
1. Start off with steeping the 3 tea bags in 8 oz. of boiling water for 4-5 minutes.
2. Fill a 26 oz. cup with a bunch of ice!! I fill mine up 3/4 of the way. (The hot tea will end up melting a bunch of ice anyways.)
3. Remove the tea bags from your steeped tea and pour it right over your ice.
4. Add that liquid Truvia! Mine comes in a little squeeze bottle, so I will squeeze for about 3 seconds. This obv. varies based on preference.
4. Add a generous splash of the creamer. (The recipe typically calls for 1/2 tea and 1/2 milk, so you can adjust according to your preference. You can also use any milk. I’m thinking about switching to sugar free almond milk. Although the creamer is fat free, it still contains some sugar.)
5. Throw a lid on your drink and shake that baby up! There should still be enough room in the cup for you to be able to thoroughly mix everything.
6. Once shaken, I like to just throw a few more ice cubes on top and you’re all done!
Honestly, I just made this drink for myself and I am absolutely loving it. Like I mentioned previously, I made this to customize my specific taste preference. I feel much different drinking this versus coffee – no chest pains and no belly ache!
I HOPE YOU GUYS ENJOY


Menu Pricing (1 flavor for every 12 cupcakes purchased)
- Gabrielle LSweeter Side Desserts are the best! I placed an order for 64 cupcakes at the last minute, and these lovely ladies over delivered! They are beautiful, flavorful, and can stay fresh for more than a week. I couldn’t have asked for better service, or better cupcakes!
- Tyler “Great staff and amazing cupcakes. They offer a wide variety of flavors that will meet anyone’s taste. Sweeter Side Desserts cover many events throughout Pennsylvania. Keep an eye on their posts for an event near you. I highly recommend their cupcakes and cookies!
- Caleb DI just wanted to say that these cupcakes are to die for!!! I just tired them for the first time at the Outdoor Expo in Bellefonte Pa. The Drunken Monkey was my favorite so far!!


Now that the holiday season has come and gone, and things are hopefully slowing down a bit, I am finally getting around to Thanksgiving.
Due to circumstances, I did not get to have turkey on Thanksgiving Day. This made me sad because this is my favorite holiday of the year. No expectations except for maybe if you will have stuffing that was cooked in the turkey, or stuffing that was baked in a casserole dish in the oven. No gifts or expectations of whether or not you spent enough money…it is all about food.
A friend of mine was traveling, thus would not be able to enjoy any leftovers. Fortunately I was taking care the pet at my friend’s house, and they bought a turkey. Since I took a class “Cooking for Wellness” my friend gave me free reign on making a belated Thanksgiving meal.
I may have been overly ambitious in what I was going to make, but it all turned out quite well, if I do say so myself.
I decided to make a corn bread and chorizo stuffing. I had more than what would fit in the bird, so I baked the extra in a casserole in the oven, then mixed the two after done baking.
The corn bread part was made a couple days earlier so that it had time to dry out a bit.
Well, that was easy.
Now, the hard part, time management of getting everything done at the same time.
Threw in some sweet potatoes in the oven with about 40 minutes left.
I think in the future I may be able to make a Thanksgiving dinner for more than two people. I think I will take it slow and start with increasing to four. If that is successful, then…well, we’ll see.
For now, I will bask in the fact that I am no long afraid of making a turkey dinner.
I went through my pantry and noticed that I have a lot of canned things, jello, pudding mixes, spices and mixes from Tastefully Simple, because I am simple. I think I like to bake more than cook, and word on the street is that you can’t have cake every day. Boo.
Here is what I grabbed out of the pantry:
I decided to make turkey chili and a quinoa salad.
I used a really sharp knife to cut and chop the onion. NO TEARS! It was an amazing task.
Here is the chili, almost finished.
Then I made quinoa salad that consisted of the quinoa, celery, pears, craisins and gorgonzola cheese.
I am excited to have lunch and dinner for the entire week and not have to think about what to bring to work.


Brian Carr's Recipes
I decided to start putting personal recipes on line. So here they are:
Chocolate Milk1/4 cup cocoa
1 cup sugar
1/2 gallon milk
Mix cocoa and sugar well and then gently put mixture on milk allowing the mixture to naturally settle. The sugar helps the cocoa mix without forming bubbles. That is the more common mixture. I personally like to use skim milk and a slightly higher proportion of sugar and cocoa.
Split Pea Soup3 lbs split peas
14 cups water (or 1 gallon less two cups), 13 cups if you use regular onions
6 tbsp dried onions or 3 onions
1 can diced carrots
2 tbsp salt
1 1/2 tsp garlic powder
12 ounces Spam (or similar canned luncheon meat) or ham or hotdogs - optional
Add salt and split peas to water. You can let it sit overnight (or not). Cut the luncheon meat into 1/4 to 1/3 inch cubes (it is optional). Don't drain the carrots. Add carrots and juice (has lots of vitamins and some nice spices). Add other ingredients and cook over low heat (slow boil, covered) for about two hours. When a few of the peas have turned to mush, start checking until all the peas are cooked to taste (I like my peas with just a little firmness left).
Instead of the can of diced carrots, you can substitute two cups of diced carrots with one half cup water and a dash of salt and pepper. You can substitute 3 medium onions for the dried onions, but don't forget to omit one cup of water.
Pie Crust3 1/2 cup all-purpose flour
1 cup brown sugar
1 tbs salt
1 tbs cinnamon
1/2 cup vegetable oil
1/2 cup water
I have been experimenting with reducing the fat in the crust so have been adding brown sugar and cinnamon to keep the crust from being really boring (just flour, water, and salt). Using vegetable oil instead of shortening also makes the crust more healthy to eat (and you don't need as much). However, those two changes make the texture not so good for pressing with a rolling pin. What to do?
Mix flour, sugar, salt, cinnamon in bowl. Add the oil, then water. Form into three balls, lightly oil three 9 inch pie pans, and press the mixture into the pie pans. Cook for a few minutes in oven until dry (optional, about 350 degrees for about ten minutes) and let cool before adding filling. A nine inch pie crust can take about 20 ounces of filling.
Crumb Crust Topping1/2 cup all-purpose flour
1/3 cup brown sugar
1/6 cup butter or margarine
Mix flour and brown sugar in bowl and then 'cut' in butter or margarine. Do not over mix (leave crumbly). Sprinkle over pie and bake pie (don't press into clumps). If pie crust is already baked (very short time) and pie filling is already cooked (as in green pear pie filling), then about thirty minutes at 300 degrees is enough to brown the crust topping.
Crumb Pie Crust24 ounce Graham Crackers (box) or Vanilla Wafers or Ginger Snaps
24 tbsp butter or margarine (1 1/2 tubs or 3 sticks) melted, warm or cool
1 1/4 cup brown sugar
Insure that the cookies are crushed to fine crumbs. Mix ingredients together until all ingredients are moistened. Lightly grease pie pans. Spread the mixture evenly in the pan and then press into place. The proportions above make enough for five nine inch pie pans. You can bake at 350 degrees until the crust is lightly browned or firm to the touch or you can freeze the crust.
Mix all ingredients well and divide into three standard nine inch pie crusts. Bake for 10 minutes at 450 degrees and then an additional 40-45 minutes at 350 degrees. Pies are done when toothpick comes out clean.
Brown SugarYou can make brown sugar by mixing molasses and white sugar (molasses is just the coating taken off of brown sugar to make white sugar). For dark brown sugar, it is about six parts sugar to one part molasses. For lighter color, just add more white sugar. It is generally not worthwhile to make brown sugar unless brown sugar costs more than twice as much as white sugar in your local stores (not the case in WalM-Mart supercenters at this time). Of course always buy the darkest brown sugar you can.
Malted Milk PowderTo make a malted milk powder, mix 1/4 cup malted powder, 1/4 cup cocoa, one cup sugar, and a pinch of salt (optional). Four to six tablespoons of this powder with milk and ice cream makes a nice malted milk shake.
Apple Pie Filling8 cups thinly sliced apples (8 medium or 6 large)
1/2 cups dark brown sugar
1/4 cups flour
1 tsp cinnamon
dash (1/4 tsp) of salt
Mix all ingredients except apples well in a large bowl. Then stir in apples. Apples do not have to be pared, but should be cut into small pieces so will cook better. This is especially true when apples skins are left on. Press mixture into 9 inch pastry crust pie pan to get flat surface with minimal holes. A mound is to be expected as they will cook down. Top with crust as desired. Bake for 10 minutes at 450 degrees and then lower temperature to 350 degrees and continue baking for 40 minutes. Check for doneness with fork. It is done when apples are no longer crisp. If crust browns too quickly, you can cover pie with aluminum foil to allow apples more time to cook.
Raisin Pie (per Grandma Turner)When I was a kid, we would visit Grandma Turner in Missouri and she would make us the best raisin pies. She didn't use a recipe, just made it by putting some of this and some of that. My mom measured the amounts and wrote down the recipe which you can see, front and back. 1 (15 ounce ) box raisins
1 tablespoon vinegar
2/3 cup flour
1 cup sugar
1 teaspoon of real vanilla
1 tablespoon butter
BERTHA (my mom) says
I use 1/2 cup flour
I use 3/4 cup sugar
Place raisins in sauce pan and cover with water, add vinegar and heat. Mix flour and sugar and add to raisin and vinegar mixture. Stir constantly until it boils. Remove from heat and add vanilla and butter. Cool slightly and pour into uncooked pie shell. Top with crust.
Bake in 450 degree oven for 15 minutes.
Reduce heat to 350 degree and bake for 30 minutes longer.
Makes 1 pie.
Raisin Pie, my variation for three 9 inch pies
6 cups raisins slightly packed (about 27 ounces)
3.5 cups water
3 tablespoon vinegar
1 cup flour
2 cup brown sugar
1 tablespoon vanilla extract
3 tablespoon butter
Green Pear Pie Filling9 large green pears quartered and cored
1 cup water
3 cups dark brown sugar
3 tsp cinnamon
dash (1/4 tsp) of salt
Pears should not yet be ripe. They should be somewhat woody and be pretty sour to taste. There is a lot of sugar to balance the sour. Pears can be quartered with skins still on and only the cores (and bad spots) removed. Put all ingredients in a covered pan and simmer until the pears have only a little firmness left. This filling can then be used with your favorite crust. You can also freeze the filling (from harvesting the pears) until you are ready to make a pie. Nine large pears make enough filling for three nine inch pies.
Baked BeansI have tried recipes to enhance canned pork and beans by adding ketchup and brown sugar. While these additions make the result much more flavorful, they make the result too soupy (and I hate to throw away nutritional food like the excess fluid). So, that got me to considering how to make a simple recipe from dried beans (cheaper and you can really control the ingredients and amount of liquids).
3 pound navy or pea beans 6 cup brown sugar 2 cans spaghetti sauce (or 58 ounces) 2/3 cup vinegar (4% acidity, use more or less water and vinegar if your vinegar is stronger or weaker) 1 tablespoon salt 1/2 cup water
Chocolate Chip CookiesWhen I was a kid my mom made these cookies. You can see the actual recipe or just the text of it.
1 cup shortening 3/4 cup granulated sugar 3/4 cup brown sugar 1 tsp vanilla 1/2 tsp waterBlend together
2 eggsAdd eggs to the above and beat
2 1/4 cup flour 1 tsp baking soda 1 tsp salt 8 oz. Chocolate ChipsMix in dry ingredients.
This page was last updated on November 21, 2010.


Bits about Portuguese Diet
Food is a well-loved subject among the people of Portugal. As a matter of fact, every festival is always celebrated with grand buffets or generous servings of food. It is common to find gastronomy fairs in the country.
The Portuguese diet is a great contributor to the Mediterranean diet, a collective nutrition among the cultures and countries in the Mediterranean basin. The staple food in Portugal comprises of fish, pork, chicken, rice, potatoes, cabbage, olive oil, tomatoes, and seafood. Fish is a major component of the Portuguese diet, with cod or "bacalhau" as the most popular used in more than 360 recipes. An average Portuguese consumes 45 kilograms of cod annually. Other seafood like sardine, salmon, eel, squid and octopus are also widely favoured. Every Portuguese meal is accompanied by soup, from cabbage soup to fish stew. The people of Portugal are also fond of sweets, with mouth-watering recipes that include cakes, puddings, and fruits. Desserts are commonly based on succulent fruits like peach, strawberry, fig, pineapple, orange, plum, and passion fruit.
Nearly all Portuguese recipes are integrated with different spices. It was Portugal that opened the spice route in the 15th century and popularised coriander, pepper, ginger, curry, saffron, and paprika in Europe. Since then, spices continue to influence the Portuguese diet, and consequently the Mediterranean diet. In addition to spicy dishes, Portugal is also famous for its wines, which are mostly internationally recognised.
Portugal rarely disregards mealtimes. In fact, food usually highlights family affairs every weekend. Lunch is normally a full, three-course meal eaten at a restaurant during office breaks. Restaurants and cafes in Central Portugal would often serve "plates of the day," which include a starter, main dish, dessert, wine, and coffee.


The Restaurant is open to both hotel guests and visitors. The restaurant is decorated with wood panelling taken from the ship's boardroom. The restaurant offers diners a relaxed atmosphere to enjoy both lunch and dinner. For those looking for a less formal setting we also offer the option of eating in our bar, and for those days that Dunbar lives up to its reputation as the sunniest place in Scotland we have several tables in our beer garden for those who wish to eat outside.
Our Chef's use only the finest produce, locally sourced as much as possible. Some of our Suppliers include Belhaven Smokehouse, Crunchy Carrot and Anderson's Butcher's. All food can be complemented with our selection of fine wines, real ales, a wide range of malts and a great selection of other drinks from our well stocked bars. The local theme continues in the bars with the locally produced Thistly Cross Cider's and Belhaven Best on draught. The wines have been selected individually for a wine list that is under continuous review for quality and price.
February 2018 saw the launch of our brand new afternoon tea packages, a lovely idea for a catch up with friends and family or why not treat a loved one for a special occasion by purchasing a voucher. Afternoon tea is available 7 days a week by bookings only.
Last orders are 15 minutes prior to closing times advertised which change seasonally.
We recommend booking especially on a Thursday Steak Night and at the weekends, please call 01368 238002 or email firstname.lastname@example.org to reserve your table.


Do good. Eat good. Feel good.
The Goods: Community-Shared Agriculture at FortWhyte Farms
At FortWhyte Farms, we grow food with heart… and with our environment and community in mind. We take great care to prepare ‘The Goods’: a fresh, tasty box of food for you to pick up right from the farm, meaning you get the ultimate local food experience. What’s more is that we work with you to make sure to your experience is easy, convenient, and fun! Learn more.


In recent years, we have seen a steady rise of “clean eating” trends. Fortunately, the food industry is evolving and there has been a shift from processed foods to more natural ingredients.
We are also seeing a rise in the demand for vegan dishes. This can be attributed to many people switching to a vegan lifestyle because of health reasons or ethical concerns. The popularity of cafes and bakeries that sell vegan food proves this point as well.
Read on to find out the latest food trends!
1. Artisan bread
Bread is a staple food in most countries and cultures. There are a lot of varieties of bread, but artisan breads are healthier and more flavourful.
Artisan bread is a term that means made by hand. Bakeries or cafes emphasise quality ingredients and traditional methods. Artisanal, on the other hand, refers to the process of making something with an individual touch, not mass-produced.
Unlike industrially baked bakery items, artisan bakers use all-natural ingredients such as flour with whole grains and seeds. These loaves also tend to have shorter fermentation periods so their flavour is more pronounced than that of industrially baked goods.
Cafe distributors like Suprima Bakeries offer artisan bread wholesale for cafe and business owners.
2. Natural ingredients
In the food industry, natural ingredients are favoured over artificial ingredients. This is not just because consumers are becoming more conscious of what they eat and how they feel. It’s also because natural ingredients can often provide a healthier alternative to artificial ones.
Incorporating natural ingredients into your menu can be a great way for customers to feel better and healthier.
3. Vegan dishes
Vegan dishes are not necessarily vegetarian, but they exclude animal products.
Some of the popular vegan dishes include quinoa and avocado, pasta and tomato sauce, veggie sushi, and soup.
Vegan dishes may also be healthy because they do not contain high levels of saturated fat that is usually found in meat dishes.
Finding out about food trends is always an exciting prospect. Australians are now looking for ways to stay fit and healthy. These trends are a reflection of this need. As cafe or restaurant owners, it would be great to add new items on the menu.
You can choose to add artisan bread and vegan dishes, making sure you use natural ingredients.


Recipes – Dog Treats.
Garlic Crisps by Ann Hopp
1 1/2 cups whole-wheat flour (Use soy flour for allergic dogs)
4-6 whole cloves garlic
1/4 cup water
2 Tbsp shelled sunflower seeds (no salt)
2 Tbsp cooking oil
1 whole egg
1/4 cup Parmesan cheese
Preheat oven to 400 degrees. Put all ingredients in a food processor (or mix by hand) to form a ball. Turn dough out onto a board and add flour if it is too sticky. Roll out thin and brush with garlic powder if you want.Tip: Roll out right on the cookie sheet and then cut to the desired size with a pizza cutter before baking.Prick with a fork and bake for about 30 minutes.
These are crispy and the dogs love ’em!
Tuna Fudge by Marsha Katz
Good agility treat, soft and smelly.
2 -6 oz cans tuna or 1-14 oz can salmon (do not drain either)
1 ½ c whole wheat flour
1 T garlic powder or granulated garlic
About a handful grated parmesan cheese
Mix altogether in a mixer or food processor.
Grease 9×9 pan with Pam
Bake 350 degree oven for 20 minutes.
Do NOT overbake.
Cut into small squares and put in several small freezer bags.
Texture is sort of putty like and will keep in fridge for 3 days. Freezes beautifully. Important: do not re-freeze after thawing.
Tuna Pumpkin Fudge by Marsha Katz (credit to Connie Tuft)
2 cans 6 oz tuna – do not drain
1 tsp garlic powder
2-3 T canned 100% pure pumpkin
1 ½ c flour
Mix the first four ingredients and add flour in food processor or mixer. It becomes a big doughy ball.
Roll or pat out on a board sprinkled with flour to ½ inch thickness.
Place on a cookie sheet sprayed with Pam.
Plunk dough on cookie sheet. Wet hands with cold water lightly. Press out pretty flat.
Cool and cut into small cubes and store in refrigerator or freezer.


My trip to… France: A traveler’s guide
Have you ever wondered about going to France? Here are some reasons why you might want to.
First of all, let’s talk about the food there. We all know about those fancy French desserts like croissants, macarons, eclairs, and many more, but French people can’t only eat desserts, right? Actually, they eat a lot of beef, bread, and vegetables. One of the most popular French lunches is soupe à l’oignon. This is a standard French soup fabricated from onions and beef broth, sometimes served with croutons and liquid cheese on top. I am sure that many people would enjoy French food. The only thing is… I am a vegetarian. On my trip to France, we did not have a lot of options, but if for some reason you can’t eat French food, the first thing you should do is to search for familiar restaurants. I am a New Yorker and I found a Subway place near my hotel. I also found a couple of pizza places.
The next thing we need to talk about is the tourist attractions. Here are some of the places I visited when I was in France: The Eiffel Tower, Louvre museum, And Notre Dame. These are the top 5 tourist attractions in France: Eiffel Tower, Louvre museum, Palace of Versailles, Cote d’Azur, and Mont Saint-Michel. I think that the Eiffel tower is really pretty. It might not look that tall in photos, but if you go there in person, trust me, It’s huge. Did you know that the Eiffel tower in French is “La Tour Eiffel”? You might be wondering why Notre Dame is not on this list. The reason is that this list is based on customer ratings, NOT popularity. Notre Dame is still amazing. 🙂
Thank you for reading, and stay tuned for more travel reviews! 😃


How it Works
Every week, members come to our pick up site in Fair Lawn, and receive their share of vegetables (and fruit/eggs, if you sign up for those) for the week. Pick up is on Tuesdays from 2pm-8:30pm. The season runs for 24 weeks, from June 6th to November 14th.
About the vegetables:
All of our vegetables are organic and come from Circle Brook Farm in Andover, NJ. There are several opportunities during the season to go and visit (and help out!) on the farm. Learn more about Farmer John.
How big are the shares?
The vegetable shares offer a wide variety from week to week depending on what is seasonally available.
We've taken pictures of the shares and posted them on our Facebook page. https://www.facebook.com/GlenRockFairLawnCSA/
The share includes about 9-10 different varieties of vegetables. This is a great amount for most people. Single people will typically find a friend to split the share with as it might be too much for one person.
The farmer makes every effort to provide members with a variety throughout the season. Previous shares have included: arugula, asian greens such as bok choy and tatsoi, green and yellow beans (and purple, too!), beets, broccoli, broccoli rabe, Brussels sprouts, cabbage, carrots, cauliflower, celery, celery root, rainbow chard, cucumbers, eggplant, garlic, kale, kohlrabi, leeks, lettuce, melons, onions, parsnips, peas, peppers, potatoes, pumpkins, radishes, salad greens, scallions, summer squash, spinach, tomatoes, tomatillos, turnips, winter squash as well as herbs such as basil, sage, dill, savory, chives, lemon balm, thyme and many more.
Fruit Share- 14 weeks (not consecutive) = $250
Two types of fruit each week, averaging 5-7 lbs./ week
Locally sourced fruit to the greatest extent possible. Some local fruit may be organic, most will be eco-grown. This means organic methods are followed as much as possible, but some spray materials which are prohibited for organic production are used, primarily early in the season. It is very difficult to grow organic tree fruit on the east coast due to the high humidity (fungal diseases) and one particular pest (plum curculio). Eco-grown fruit is monitored and tested for pesticide residues. In the event of crop failures on local orchards we will source only organic fruit from non-local US sources (west coast- CA, WA) Fruit will likely include: blueberries, strawberries, cherries, plums, peaches, nectarines, pluots, hardy kiwi, apples and pears. There is no guarantee that all these items will be available in a given year. Shares which include higher value fruit- strawberries, blueberries, cherries and kiwi will have lower total weight. The fruit for the final 5 or 6 weeks of the season will be primarily different varieties of apples and pears.
We will again be offering an egg share for the 2023 season. In 2017 Farmer John built a “chicken tractor”- a mobile chicken coop used for raising birds on pasture. He acquired a flock of laying hens; Rhode Island Red crosses. The birds are outside all day (you can see them grazing on plenty of land when you go and visit the farm), where they feed on the grass and other plants and insects as well as the vegetable wastes which the farm generates. The birds spend the night on roosts inside the chicken tractor protected from predators. Their foraging diet is supplemented with milled grain (corn and soy) that is locally sourced and non GMO. The eggs are not certified organic.
1 dozen/week =$130, 2 dozen/week = $240
3 dozen/week = $340, 4 dozen/week = $440
Egg season is 24 weeks, same as vegetables.
Membership Information and Cost:
Vegetable Share: $825 ($795 if paid by March 1st) (24 weeks)
Fruit Share: $250 (14 weeks)
Egg Share: 1 dozen/week =$130, 2 dozen/week = $240 3 dozen/week = $340, 4 dozen/week = $440
*Please note that the costs are paid directly to the farmer. The CSA collects a $10 site fee per person at start of the season to cover CSA site costs.
Some additional membership information:


A weekend at Aurum Hotel – Just enjoy!
Spend the time just the way you want to. In the lobby, restaurant, hotel room or in the relaxation area. Whenever you feel like it, a tray filled with charcuterie and cheese is ready to be brought to your room. Please notify the reception when you wish for the charcuterie to be served.
On Friday evening, you have a table reservation in the restaurant where you can enjoy a delicious a lá carte-menu.
Optional burger is included in the price of the stay.
A weekend full of nothing but relaxation!
The package includes:
- Bathrobe and slippers
- Cheese & charcuterie tray
- Relax with pool, jacuzzi and sauna
- After work-buffet


Dutch Bros is famous for offering quality beverages. If you enjoy tea, read on to find out the top-ranked Dutch Bros iced teas available.
Identifying the best-iced teas at Dutch Bros is challenging for most new customers. Though I like Starbucks, I sometimes prefer visiting the Dutch Bros drive-through, which is closer to my home. I used to order coffee from Dutch Bros on my way from work until I started experiencing trouble sleeping.
I was looking for a drink with fewer side effects when I discovered iced teas at Dutch Bros. Though finding the best-iced teas was challenging initially, I did a lot of research on these drinks and created this post to share what I learned. By the end of it, you will also discover what each of them is made up of.
Table of Contents
Can you get dairy-free iced teas at Dutch Bros?
Yes. Most iced teas at Dutch Bros are dairy-free since they don’t contain milk. Most of the iced teas at this coffee house are made with green or black tea, syrups, and ice. However, for those that contain milk, like vanilla chai, you can still order them dairy free. Simply ask Dutch bros to replace regular milk with a plant-based alternative like oat milk. Dutch Bros also offers other dairy-free alternatives you can order with iced tea, like coconut or almond milk.
How can you order healthy iced teas at Dutch Bros?
Though not all iced teas at Dutch Bros are healthy, you can make them healthier by customizing them. For instance, consider ordering an iced tea with sugar-free syrup. This can help minimize the calories in your drink. You can also order an iced tea without any sweetener.
Additionally, before you order an iced tea, find out how many calories it has. Choose a low-calorie iced tea that is within the daily intake limit. Also, focusing on the smallest cup sizes can help you minimize the calories in your beverage. You can also order a healthy iced tea at Dutch Bros by substituting regular milk with a dairy-free alternative such as oat milk, which is a healthier option.
How much are iced teas at Dutch Bros?
|Green tea lemonade||Small||$3.00|
|Green tea lemonade||Large||$4.50|
|Sweet Sunrise Paris Tea||Small||$1.75|
|Sweet Sunrise Paris Tea||Large||$3.00|
|OG Gummy Bear||Small||$1.75|
|OG Gummy Bear||Large||$3.00|
How we choose the best Iced teas at Dutch Bros
The iced teas on this list were chosen after considering a few crucial factors. First, we considered the taste since this reflects the quality of the beverages. We took our time to order different iced teas from Dutch Bros and tasted them. Additionally, we considered other customers’ views on how good the iced teas were.
We also considered their ingredients and nutritional content. You can trust this article since it includes all this information to help you figure out what exactly you would be consuming from ordering any of these iced teas.
6 best Iced teas at Dutch Bros
|1||Green tea lemonade||Lemonade, ice, and green tea.|
|2||Sweet Sunrise Paris tea||Black tea, passion fruit, peach, ice, banana, and orange|
|3||OG Gummybear||Black tea, Grapefruit, watermelon, passion fruit, ice, and pomegranate syrup|
|4||Dragon Slayer||Black/ green tea, blackberry drizzles, ice, raspberry syrup, and blue raspberry syrup|
|5||Tropical tea||Green/ Black tea, passion fruit, coconut, and blue raspberry syrup|
|6||Vanilla chai||Vanilla syrup, ice, milk, and Oregon chai.|
Green tea lemonade
If you are searching for a healthy and refreshing iced tea at Dutch Bros, you should consider ordering green tea lemonade. It is a great beverage to drink at a picnic or while hanging by the pool. This beverage is made up of ice, lemonade, and green tea. A small green tea lemonade contains 73 calories, 17 grams of carbs, and 16 grams of sugar.
Though this drink is caffeinated, its caffeine is low and can still boost energy levels. Many Dutch Bros customers like this iced tea since it is slightly flavored. Being green tea also means it is full of health benefits you may not get in other beverages. For instance, it can help digestion and regulate body temperature.
Sweet Sunrise Paris tea
This is one of my favorite iced teas at Dutch Bros since it is refreshing. It is infused with a sweet combination of fruits that makes it irresistible. The drink is prepared with banana, orange, passion fruit, and peach. The ingredients make this iced tea quite nutritious.
Compared to other drinks at Dutch Bros, Paris tea is low in calories. It does not contain any fat or carbs. Sweet Sunrise Paris tea is a simple beverage that tastes like black tea. Dutch Bros even gives you the freedom to customize this iced tea. For instance, you can enhance its flavor by ordering it with a bit of classic syrup or vanilla syrup. Note that such customizations will increase the calories in the iced tea.
OG Gummybear is a black iced tea that is infused with fruit. The drink comprises Grapefruit, watermelon, passion fruit, and pomegranate syrup. This iced tea is suitable for Dutch Bros customers with a sweet tooth since it is pretty delicious. It tastes like candy.
Though you may enjoy this iced tea, you should take it in moderation due to its high-calorie content. A large cup of OG Gummy Bear has 390 calories, 4 grams of fat, 81 grams of carbs, and 25 mg cholesterol.
Dutch Bros offers both an energy drink variation of this beverage and a tea version. If you love the taste of mixed berries in drinks, you should consider getting this iced tea from Dutch Bros. The base of this drink is either black tea or green tea. Dutch bros also prepare it with other ingredients like raspberry and blue raspberry syrup. It is also garnished with some blackberry drizzles and added ice to make it more refreshing.
This drink can easily quench your thirst on a hot summer day. Many people like it not only for its distinct berry flavor but also for its bright purple appearance. Though the calories in this iced tea are high, you can minimize them by ordering some sugar-free syrups.
This is a captivating and great-tasting iced tea that you should also consider getting from Dutch Bros. The company can make it with black tea or green tea, depending on your preference.
Dutch Bros also adds fruits to this iced tea, including passion fruit and coconut.
You can also enhance the flavor of this iced tea by ordering it with some blue raspberry syrup. You can tell from the name that this iced tea has a tropical flavor. This flavor has the right amount of sweetness that can satisfy your craving without being overwhelming.
Feel free to order this iced tea with some strawberry syrup if you want to further enhance its flavor. A medium cup of this beverage at Dutch Bros contains 160 calories.
Though Dutch Bros serves vanilla chai hot, you can still get an iced version of this tea from this coffee chain. This is a classic drink that is quite delicious. I like it because it is sweet and comforting. It is made up of milk, vanilla syrup, and Oregon chai.
Feel free to ask for this iced tea with some dairy-free alternative instead of regular milk to make it more nutritious. You should take this iced tea in moderation due to its high-calorie content. 1 serving of vanilla chai has 280 calories, 6 grams of fat, 49 grams of carbs, and 49 grams of sugar.
How big is a large iced coffee at Dutch Bros?
A large iced coffee at Dutch Bros is 32 ounces, while a medium iced coffee is 24 ounces.
Can you get iced teas in a small cup at Dutch Bros?
Yes. Dutch Bros serves iced teas in three cup sizes, including a small one. A small cup of iced tea at this coffee shop is 16 ounces.
Does Dutch Bros deliver iced teas?
Yes. You can order iced teas from Dutch Bros and have them delivered to your doorstep since this coffee shop works with GrubHub food delivery.
Will Dutch Bros’ iced teas make me fat?
Not all iced teas at Dutch Bros can make you fat since some have few calories, like Green Tea Lemonade. You can also control what goes on in your drinks by choosing healthy ways to customize them. If you crave a sweet iced drink, do not take too much of it.
Are there vegan iced teas at Dutch Bros?
Yes. Most iced teas at Dutch Bros are vegan since they are not made with animal products. Some vegan iced teas at this coffee shop include Tropical Tea, Green Tea lemonade, and dragon slayer.
Are there gluten-free iced teas at Dutch Bros?
Dutch Bros cannot guarantee gluten-free iced teas. Therefore, if you have gluten sensitivity or suffer from celiac disease, it is best to avoid iced teas from this coffee house due to the risk of cross-contamination.


Stop by any Monday or Thursday starting at 3 PM for our All Night Happy Hour in our bar. Our Happy Hour has been voted Best Happy Hour in Issaquah for 5 years in a row! $3 off most appetizers on our Happy Hour menu, pints of beer at $4.25 for domestic and $4.75 for […]
For only $24, you can enjoy a delicious 4-course meal. Choose one item from each category from our special menu that includes an assortment of appetizers, soup or salad, entrée and dessert.


A good restaurant menu design is key to any restaurant's marketing plan. When you design a menu it should express your eatery's personality, focuses your overall operations, promotes profitability, establishes your budget, and keeps your brand fresh in your customer's mind.
A menu is a list of the food that's available to order. ... When you talk about a menu on your computer, you're also talking about a list — in this case, a list of options or commands on the computer screen. Menu comes from the French phrase menu de repas, "list of what's served at a meal."


A Zesty Lemon cake with a fresh Lemon Curd, topped with a Swiss Meringue Buttercream.
Hello! My name is Simone and I am the CEO and Founder of Sim's Desserts. I am 16 years old and I am in the 11th grade. I am a self-taught baker and all of my desserts are made from scratch. Our desserts are made gourmet with quality ingredients. I really enjoy giving my delicious desserts to friends and family. In the future, I hope to have a bakery and be able to donate money in cancer research.
THIS IS HOW WE DO IT
Sim’s Desserts has a variety of dessert option, which include cupcakes, cookies, cake in a jars. I wanted to be able to have desserts for everyone, including people with dietary restrictions or just for someone looking for a healthier dessert option. For this reason, we offer vegan and gluten-free desserts as well.
I want to eventually open a Sim’s Desserts bakery and be able to donate money to help fund cancer research and help communities. I also want to give people delicious desserts made with quality ingredients.


Spiralized veggies as a substitute for pasta is something I’ve spent a lot more time thinking about than I would dare to admit. I mean, why wreck a good thing, and pasta just so happens to be way up there on my list of things that are very, very good That said, my taste buds are in a constant state of war with my body, and while a girl wishes she could down a hearty bowl of pasta on a regular basis with zero repercussions… my food baby that likes to make its appearance at the most inopportune times keeps telling me otherwise.
Introducing the spiralized zucchini trend that you’ve probably already seen entirely way too much of all over the internet. On the plus side, it’s fast and it’s super healthy and I just so happen to really like zucchinis. On the down side… it’s just not pasta. But damn if it doesn’t come close!
What do you guys think about the spiralized veggie trend? Give today’s recipe a try, and let me know what you think!
- 15 oz. spiralized zucchini (if you don't have a spiralizer at home, pick up a couple of these from Whole Foods)
- 2 cups pesto sauce
- 1 tsp garlic, diced
- 1 tbsp white onions, diced
- 2 tbsp olive oil
- 1 tsp seasoning salt
- 1 handful grape tomatoes, halved
- 2 tsbp parmesan cheese, grated
- In a large pan, sauté garlic and onions with the olive oil on medium-high heat until lightly caramelized
- Add the pesto sauce, grape tomatoes, seasoning salt and pepper to make the base sauce
- Mix in the spiralized zucchini and toss until the the ingredients are all fully-mixed and sautéed
- Add parmesan for the final touch
- Serve. Bon Appetit!


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Chiffon cake (2 pieces)
Blueberries (150 g)
Coconut milk or milk (half cup)
Sugar (92 g)
Heavy cream (1 cup)
Gelatine powder (1 packet/7g)
Egg white (2)
Water (27 g)
Blueberry coconut milk whipped cream:
Beat whipping cream with 20g sugar until it is no longer in liquor condition
Puree Blueberries in a blender, filter it.
Add the gelatin powder into coconut milk soak for 10 minutes, then dissolved it over the hot water, let cool.
Mix Blueberry Juice with cold coconut milk mix = (A)
Blend egg white with a mixer in a container without any water or oil, add 20g of sugar, medium speed until you see little bubble
Mix 27 grams of water with 72 grams of sugar in a small pan and heat up until you see the big bubble
Pour the boiling syrup little by little into the egg white and mix with high speed.
Beat the mixture until the tail is formed in a straight shiny sharp.
Add A to whipped cream and mix well =(B).
Place the egg white mixture and B together and mix well.
Mix the mousse. (Light and delicate like a cake batter.)
Place a slice of Chiffon cake in the bottom of a 8 inch cake pan. (Cake Pan coated with a layer of foil. ）
Pour 1/2 the mousse over the cake slices, sprinkle with diced peach.
Put another slice of cake, and press it lightly.
Pour the rest of mousse mixture, leave a little room for Jello. Refrigerate 3 hours or more. (Preferably over night. ）
85 grams of Blueberry jelly powder put in a half cup of water and cook until jelly powder dissolves, turn the heat off, then pour half a cup of cold water and mix well, let cool and pour on the cake and put some fruit to decorate and refrigerate for half an hour.
Use blow-dryer to help release the cake from the cake pan.
The cake shown here was made of blackberries because I couldn’t find blueberries that day.


Hi, All! I hope you all had a wonderful weekend, and hope you all got to spend time with loved ones and celebrate some special women in your life this past Sunday for Mother's Day! I was so happy to be able to spend the entire weekend with my family and I have to say that this weekend was one for the books! I mentioned on Friday that my family was coming up to celebrate Mother's Day and go wedding dress shopping, and I can honestly say that I had a blast trying on white dresses for my big day! And even more happy to report that I said YES to the dress! Ah, hard to believe that I have picked out my wedding dress, the dress that I will walk down the aisle and marry Derek in! I had the best entourage with me as I set out to find the perfect dress! I feel truly blessed to have been surrounded by love and support as I set out on the hunt for the perfect dress! I had the "this is the dress moment" and cried when I realized I had found my dress, and even made my sister cry! The day was special and one I will remember for a long long time!
Saturday's dress shopping extravaganza was a long one, and I can honestly say I wish I would have packed some healthy snacks in my purse! These granola bars would have been the perfect healthy pick me up snack! What I love about these granola bars is you can really mix and match ingredients! You literally could throw whatever you have on hand into the mix and they would be delicious! These granola bars are sweet, slightly crunchy and have just enough chocolate to satisfy a chocolate craving! They make a perfect on the go breakfast, or a hearty snack to keep you full and energized all afternoon!
Peanut Butter Chocolate Granola Bars with Pumpkin and Chia Seeds
Make 12 Bars
1 1/2 Cups Rolled Oats (not quick cooking)
1/2 Cup Puffed Brown Rice Cereal
1/2 Cup Mini Chocolate Chips
1/2 Cup Pumpkin Seeds
1/4 Cup Chia Seeds
1/2 Cup Honey (or agave)
3/4 Cup Peanut Butter
1- In a large bowl melt peanut butter and honey (about 45 seconds). Stir honey and peanut butter until well combined.
2- Add Rolled Oats, Brown Rice Ceral, Pumpkin Seeds and Chia seeds to your peanut butter and honey mixture. Stir until peanut butter and honey is evenly distributed.
3- Stir in chocolate chips.
4- Press granola bar "dough" into a greased 9x9 in glass baking pan. Cover and place in freezer for 30-45 minutes to harden.
5- Once granola bars have set cut into 12 bars and enjoy!
**Note - I store mine in the freezer and enjoy them cold but they can easily be left out on the counter in a sealed container.


FESCO is fortunate to have supporters that are willing to share their unique gifts with us to benefit the lives of their neighbors who live at FESCO sites. Many of these supporters, like Richard Patenaude and Jim DeMersman have supported FESCO for many years. This February, Richard and Jim offered their support as part of a team of community members who planned and hosted the For the Love of FESCO Luncheon. Richard and Jim’s offered menu planning, meal preparation, and even grocery shopping! The delicious food and Richard and James’ generous spirits helped us raise $2,583.00. We are so grateful for their example of love put into action!
Richard and Jim were willing to share the recipe for the delicious Vegetarian Chicken Divan served at the luncheon.


I'm planning to bake on Saturday - so long as my starter doubles in size overnight, so I've upped my feeding to every 12 hours. I'm trying another method tonight which is:
To half a cup of starter, add
1/4 cup water
3/8 cup of flour
I've put it all in a lovely clean Kilner jar - I've not sealed the lid though, I don't want any explosions above my desk, but I've covered the top with cling film again to avoid the crusty topping.
Time of feed 21.15
If I'm baking on Saturday as I would like to, I'll be following this schedule:
Tomorrow - Friday
09:00: Refresh starter - just before I go to my yoga class, guess what my mind will be on during my downward dogs and headstands!
- Starter ferments -
13:00: Make dough
13:15: Dough kneaded (by hand)
13:45: Add Salt
14:00 Finished dough
- Bulk fermentation-
-Retard overnight –
Pre-heat oven, and bake for 40 minutes.
Then hopefully I'll have some edible bread!
I plan to follow these instructions by Jack Lang over on EGullet which are very clear and concise. I've practically no experience of bread baking, so I'm trying not to be too optimistic, but I really want this to work!
What's happened up to now:


We heard your comments from last year (actually, last year was not supposed to have any lunch organized, we did it on the spot), so this year will come with a full lunch buffet (or individual meals, to be defined with the caterer), for which an additional fee of 10 CAD per day is asked. You’re also free to bring your own lunch if you prefer.
Don’t forget to provide us information about your allergies or specific diet (vegetarian or vegan for example) in the registration form, so we can arrange the lunch matching your needs,
Saturday evening, we will also book a place in one of the many taverns of Montréal to share a nice evening meal and local beers. Details to come.


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- Net weight: 180g
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After months of experimentation, I have finally published my pizza dough recipe! This foolproof dough makes delicious pizzas at home. I hope you enjoy it as much as I do!
Makes 4 x 12" 250g dough balls
- Mix the flour, water, salt, and yeast until it forms into a dough ball
- Add the olive oil near end end of the mixing process
- Mix until the dough starts to become smooth and elastic
- If the dough is tough, let it rest for 5-10 minutes to relax the gluten, then continue mixing until smooth.
Cover the bowl and let the dough rise for 2-3 hours or until doubled in size. Weigh and form dough balls. Store in oiled, individual containers or in a proofing box. Refrigerate the dough balls for 1 to 7 days. Remove from the fridge 2-3 hours before baking.
- Preheat the oven to its highest setting. My oven goes to 555°F.
- Pizza Stone: bake for 5-6 minutes
- Aluminum Pizza Pan: bake for 8-10 minutes
Every oven is a little different so you’ll have to experiment with the times.
A side note 📝
If you use about 500g of dough you can make a really delicious and fluffy focaccia or a fantastic Sicilian red pizza. Just bake it a little longer.
I start by measuring the water, yeast, flour and salt.
Always use a scale, if you see a pizza or bread recipe with measuring cups and spoons throw it in the trash!
Mixing the water, yeast and flour.
Add the olive oil near the end of the mixing process. If the dough is tough at this stage I stop mixing and let the gluten relax for 5-10 minutes.
Finally weigh and form the dough balls. Place in individual oiled containers or a proofing box. Into the fridge for a few days to cold ferment!
My assembled pizza on the peel ready to launch. Be generous with the flour on the peel so it doesn’t stick and throw all your toppings into your oven (Don’t ask me how I know).
6 minutes later we have an excellent homemade pizza! Enjoy 😊
I use Instant Dry Yeast (IDY)
For a home oven I recommend bread flour (BR) or all purpose flour (AP).
Salt helps gluten development and slows fermentation. We want the dough to ferment slowly in the fridge. More time fermenting equals better flavour and aromas.
2% is the ideal amount of salt.
Oil (fat) weakens gluten, reduces stickiness, and speeds up cooking for better crust. Oil should be added near the end of the mixing process. Oil should never be added to raw flour as it will coat the flour and inhibit the water from hydrating it.
The amount of water can vary depending on the flour. This is something you can adjust if your dough is too sticky or too dry. Higher hydration will make bigger bubbles, but at the expense of more time in the oven. Expect the crust to be crispier. Lower hydration will bake slightly faster and have a nice soft, dense, chewy texture. It’s also easier to handle.
2022-11-28: Reduced hydration to 60% and oil to 2%. I find the dough easier too work with and less sticky. Cook time is also reduced by 1 minute.


Introduction to Tea - Chai
The first tea I fell in love with was Indian Spiced Tea - "Masala Chai".
While studying Yoga at an Ashram, and managing the kitchen as sous chef, I had to learn to make Masala Chai for the "special guests", including Madhvi (the most prolific Indian actress of all time, I think), and royalty.
The recipe I used was simple: fine qualtiy CTC Assam, Ginger, Cardamon, Sugar, Water, and Milk.
Two pots, one for water, tea, ginger, and the other for milk and sugar.
The freshly ground Cardamon goes in right at end to ensure the volitile oils are fresh and potent!
A little History
"Chai" means "Tea"
When we think of "Chai" in the USA we think of "Tea with a Blend of Spices" - literally "Masala Chai".
The word "Chai" comes from the Northarn Chinese (Mandarin) "Cha", whicj means "Tea". English gets the "tea" prounciation from the Southern Min Nan Chinese. There is some debate if they are dialects or seperate langauages, but that's a different topic.
"Chai" likely came from Persian "chay" which passed overland to Persia picking up the grammatical suffix -yi. It was finally introduced into India by the Mughals, and entered English via Hindi-Urdu.
Check out this Wiki article that covers the Eytomology of Tea if you are interested.
Which Chai to choose?
If you are making your own Chai from scratch I suggest either Harney's CTC Assam, or the mostly CTC based Scottish Morn.
I use the latter (pictured above).
CTC, or "Cut, Tear, and Curl", is a process whereby tea is CTC'd into pellets by machines while harvesting. The pellets oxidize very quickly with no undue subtly or complexity - but plenty of flavor.
Most Assam is CTC. It's cheap and strong - and goes well with milk!
Spices and flavor:
My preference is generally for a very simple Chai - no Cinnamon, and light on the cloves (if you must).
Cinnamon lovers, be adviced to use broken chunks of rather than a fine ground powder.
It can be interesting to add very subtle hints of almond, rose, or other extracts - but be careful not to go overboard!
Looking for a blend?
First off, let me reccomend this "Explore Chai" gift set!
I think it's important to explore the incredible variety of tea, and this is a good start. One wouldn't want to store fine green tea, but all of these teas have a pretty long shelf life. All the better for the collecting!
Included you will find instructions for brewing Chai, a perfect tea scoop, and a filter for preparing single servings.
With These Teas!
Chocolate Chai Supreme
Black tea with ginger root, cardamom seeds, chocolate flavor, cardamom flavor, ground cinnamon, nutmeg, cardamom pods, cinnamon chips, and natural vanilla flavor.
With cinnamon, nutmeg, cardamom seeds, ground cloves, and natural cardamom and vanilla flavor.
For the caffine sensitive,
Ingredients: Rooibos, coriander seed, fennel seed, cinnamon, cardamom, nutmeg, and natural cardamom flavor.
"Hara" means "green" in Hindi.
This green tea base is blended with cardamom, cinnamon, nutmeg, coriander, and ginger.
Not found in the gift set:
For those looking for a simple classic Chai.
And, If you are looking for something unique!
You will have to wait till they restock, but this tea is very interesting, and not what comes to mind for most people when they think of "Chai".
The Kangra tea from the Himachal Pradesh region is a unique base tea compared to the Assam which is so popular, and the traditional spice blend of the Himachal Pradesh region will be unfamiliar to most!
I enjoy it as is, but it is traditional to sweeten and serve with crushed almonds.
I will link here to more details about this tea, and The Hockey Foundation later when I interview Alex about it (they get 50% of sales of this tea).
Ingredients: Kangra tea, cinnamon chips, ground cinnamon, cardamom seeds, cardamom pods, whole cloves, safflowers, ground cloves, and natural almond flavor.
Last, but not least..
Because, sometimes you need to consentrate on something other than making tea for a party.
Mix equal parts with milk (or substitute).
One half gallon of concentrate makes 1 gallon of Sweet Chai!
Ingredients: Filtered water, evaporated cane sugar, select black tea, organic cocoa extract, citric acid, and natural flavors.
I'll add some recipies for cooking with this concentrate later!
Don't forget your Tea Shirt!
I wear my Harney shirts all the time, and now I want this one!


| Field Kitchen
| Given By
|| XP, Cash
|| Chimamanda is looking for canned food to cook for your team
|| Paradise Survival Camp
Field Kitchen is a continuous event in Dead Island: Riptide given to the Hero by Chimamanda after completing Heavenly Gift.
Chimamanda asks the Hero to bring her some canned food so she can make some delicious dishes for the whole team.
- Chimamanda is looking for canned food to cook for your team.
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