Marketing often has to succesfully promote terrible products. But is there a product out there that no amount of marketing can help? Enter Japanese scientist Mitsuyuki Ikeda. He has created a burger that is made exclusively from human feces. The ‘burger’ is made from soya, steak sauce essence, and protein extracted from human feces.
This extract is Ikeda’s attempt at justifying his creation:
‘The meatpacking industry causes 18 percent of our greenhouse gas emissions, mostly due to the release of methane from animals. The livestock industry also consumes huge amounts of feed and water in relation to the amount of meat that it yields, and many find the industry to be inhumane and cruel to animals.’
These factors alone are reason enough for vegetarians to replace their meat intake with vegetable proteins and legumes. But Ikeda, a scientist at the Environmental Assessment Center in Okayama, sought to further the field of alternative proteins by recycling a form of protein-rich waste.
Sometimes marketing needs a challenge. So i challenge anyone who reads this to A) come up with a suitable name (preferably not the one that Ikeda has chosen in the picture and B) come up with a marketing campaign that will convince people to eat this.
Leave your ideas and comments in the section below.


Opt for our second-to-none Kiva Petra mints for sale
Marijuana edibles are a new way to ingest medical marijuana that is tasty and effective. When you buy Kiva Petra mints, you will get a tin that contains 42 mints that have sophisticated taste. Each of these candies contains 2.5 mg of THC. Not only are they tasty treats, but they are made from high-quality cannabis and other ingredients sourced from responsible suppliers. Customers can choose either Moroccan or Eucalyptus mints. These candies contain ingredients like:
- California grown cannabis
- Green tea matcha
- Eucalyptus oil
- Peppermint extract
Buying Kiva Petra mints online is an excellent idea for people who have never before tried cannabis edibles. Moroccan mints have a crisp and icy flavor to them, which is followed by a soothing, exciting, and energetic buzz that can help boost creativity, improve your mood, or reduce anxiety levels. Eucalyptus mints have a refreshing flavor and aroma that is highly stimulating, making them perfect for clearing your senses.
There are a lot of benefits to be had from choosing these mint candies. First, not only do they taste great and produce a long-lasting high, but they are highly potent, and it is easy to measure the dosage. Once the right dosage is found, these edibles can provide relief without making you feel overwhelmed by the THC. Additionally, they are discrete and can be taken in public places without attracting unwanted attention. The price of Kiva Petra mints is very affordable, costing only $18.00 per pack. Also, since each tin contains 42 mints, they are a highly economical option.
If you do not know where to buy Kiva Petra mints, please contact our customer service specialists. They can help you with making a purchase or assist you in finding the right product. Our service representatives are available by phone and email.


Ways of Becoming a Coffee Connoisseur
Coffee connoisseur are basically people who are interested in coffee. These people are coffee expert and usually have knowledge that other people lack about coffee. Connoisseurs of coffee study the history of coffee, origin, types of coffee and the brewing of it in attempt to gather the full understanding of the beverage. A single cup of coffee from either Speedway or McDonald cannot satisfy the coffee connoisseurs. They treasure quality of coffee and can do anything to prepare a great cup.
Everyone who wants to be a coffee connoisseur needs to know few things about its history. Coffee originated from Ethiopia in the 15th century. The popularity of coffee moved from Ethiopia to Peninsula where it became known and coffee houses were opened. Later the beverage made its way to Europe and it was there that it was first known as a breakfast drink.
Coffee is first roasted to bring out the color, taste, and smell of coffee beans. Before the roasting of coffee, it is usually in form of coffee beans which are green and lack taste. The types of coffee roasts include light-medium and medium-dark.
you will realize that the Light roasted coffee is light brown in color and do not have oil. It has an inviting taste described as mellow.
Medium roast coffee is oily brown coffee that is well rounded in terms of flavor with an almost sweet taste and fairly low on acid. The mild onion offensive taste of medium roast coffee is what attracted those that love it. You will realize that those that drink it shy away from the bitterness of dark coffee and the acidity of light coffee.
The dark roast coffee has been described by many people like coffee with a bitter taste. The coffee has a bitter taste because it has been roasted over a long period of time. You stop roasting the dark roast coffee when the beans start becoming dark. Over roasting effect of the dark coffee is at times too strong for some people. Depending on what you want, you can serve the dark roasted coffee with other beverages or by itself. Mixing your coffee with chocolate or caramel will give you sought-after tastes.
Coffee beans are packaged and also distributed as either whole or ground. going for the whole beans is better. Ground beans are formerly the whole beans which were ground for easy consumption and use. If you want beans that hold their flavor and aroma for long, you should go for whole beans. Espresso, cappuccino, latte, and macchiato are some of the most popular coffee beverages.
to learn more, you can click this link.


Hello Good People!
We are now open Tuesday -Saturday for takeout only.
Tuesday - Saturday: (2:30-7:30pm)
Closed Sunday and Monday
Our hours and menu are subject to change at anytime
Take out only
Order via Phone for Pickup
We accept Visa, Mastercard, Discover & Cash.
No checks please.
Thank you for all your support!
We look forward to serving you.
We missed you!
Address: Timberlyne Shopping Center, 1129 Weaver Dairy Rd X,
Chapel Hill, NC 27514
Fresh Vegetarian cuisine
Sage is pleased to offer natural vegetarian foods, made using organic & local ingredients when available. Each dish is prepared with the highest quality ingredients & preparation; entirely without the use of meat, poultry, fish or harmful additives.
Persian inspired soup with beans, noodles, greens & spices
HOUSE SALAD. $8
Organic spring mix, cherry tomatoes, cucumber, shredded carrots
and cabbage with house dressing (creamy dill) or creamy vegan.
Make it a Greek Salad for extra $2
THE SPROUT. $10
Organic spring mix, raisins, toasted walnuts, organic alfalfa sprouts
shredded carrots & cabbage
GARDEN BURGER. $10
Homemade gf bean & veggie pattie on toasted bun or gf bread with vegan or
traditional cheese, grilled veggies, avocado spread, vegan mayo
TOFU BANH MI. $9
Grilled tofu on baguette with pickled veggies, vegan slaw, vegan mayo,
sriracha, avocado, cilantro
KA-BOWL (gluten free). $13.5
Veggie kabob bowl style! Grilled veggies over basmati saffron rice, tofu,
CARIB-BOWL (gluten free). $13.5
Black beans, garlic, grilled tofu or tempeh, plantains, avocado, cilantro
hot sauce, basmati saffron rice
THE SAGE BOWL (gluten free). $13.5
Bowl of the day....usually a Persian inspired classic with basmati rice
GNOCCHI POMODORO. $13
Potato dumpling pasta in a tomato basil sauce with your choice of traditional
cheese or vegan cheese
-make it vegan bolognese for extra $2.50
PASTA PRIMO. $13
Penne or farfalle noodle with mixed veggies, tomato basil sauce, garlic,
spinach Gluten free noodle $2 extra
Please ask about our dessert specials, beer & wine too.
*all dishes are vegan except when opting for regular cheese or creamy dill dressing (egg base)
*please inquire about dishes we served in past. We will try our best to accommodate you.
*all salads and dressing are gluten free
*menu is subject to change on weekly basis
*please inquire about beverages if interested
-natural sodas, our house sweet & unsweetened tea, sparkling water, Persian Hot Tea
“Always exceptionally delicious and good hearted.”
“Beautiful, healthy, delicious food. Lovely ambiance. I love this cafe. I will go back as often as I can. If you like middle eastern food and vegetarian you MUST eat here!”
“It is my view that the vegetarian manner of living, by its purely physical effect on the human temperament, would most beneficially influence the lot of mankind.”
― Albert Einstein


Smoothies are probably the easiest way to ingest sea moss. Simply mix the gel indirectly, adding approximately 1-2 tablespoons for better results. You can mix it with any mix of fruits and vegetables you want, as sea moss is naturally bland and will pair well with anything. One of the most common ways to use and ingest sea moss is in the form of a gel, although some consume it in the form of capsules or powder.
Many writers and health influencers encourage people to use moss at least once a day, either at meals or topically. Finally, in World War II, Irish sea moss became popular in other countries, including the United States. Such a small serving makes it easy to add sea moss to a variety of foods, from smoothies to baked goods. Sea moss is a rich source of iodine, an essential mineral that helps stimulate proper thyroid function.
From TikTok users to celebrities, health gurus and experts in alternative medicine, it seems that everyone is talking about sea moss lately. Red algae, such as sea moss, are also full of antioxidants, which help protect cells from oxidative damage that causes disease. Sea moss gel is an excellent addition to hot beverages and can also be added to foods when cooked and still provides incredible nutritional benefits. If it's still too runny and you have more raw sea moss, you can soak it a little more and add it to your batch.
During the potato famine in Ireland, Irish sea moss was used to help combat severe nutritional deficiencies throughout the affected area. Ever since Kim Kardashian posted about drinking a sea moss smoothie, the healthy eating community has been excited about this superfood and its benefits for the skin and the immune system. I have read that the prepared sea moss gel should be kept in the fridge covered with a piece of gauze or something similar so that it can breathe, since it is a living organism. Kern provides us with natural sea moss from Matelot, in Trinidad, a remote coastal town that isn't disturbed by boats or traffic.
After cleaning the sea moss, place it in a large container and cover it with filtered, alkaline, or spring water. The bottom line is that sea moss gel can be an extremely healthy addition to your regular diet when you ingest the recommended amount. I recently bought an Irish Jamaican sea moss gel prepared from a street fair vendor and, a few days after a daily dose, my nose, which I always sniffed, dried out my nose, which I always sniffed, dried out my nose, which I always sniffed.


This is definitely for the dark chocolate lover. You will be greeted with a chocolate truffle (dome-shaped), that is filled with cookie crumbs, atop a dollop of salted caramel. Break the dome, eat it with the caramel and the chocolate mousse for the best experience.
This dessert is made of layers of chocolate soft cake, dark chocolate mousse with chocolate dome that has cookie center, and a dollop of salted caramel..
Freezer: Up to 5 days (leave to thaw for 10-15mins before consumption)
Chiller: Best consumed by the next day


- 저작권 침해가 우려되는 컨텐츠가 포함되어 있어
글보내기 기능을 제한합니다.
네이버는 블로그를 통해 저작물이 무단으로 공유되는 것을 막기 위해, 저작권을 침해하는 컨텐츠가 포함되어 있는 게시물의 경우 글보내기 기능을 제한하고 있습니다.
상세한 안내를 받고 싶으신 경우 네이버 고객센터로 문의주시면 도움드리도록 하겠습니다. 건강한 인터넷 환경을 만들어 나갈 수 있도록 고객님의 많은 관심과 협조를 부탁드립니다.
When you are hungry
but don’t know what to eat?
When you are looking for an affordable
but filling meal?
What can you turn to?
Check out Keumhwa Wang Tonkatsu
Wang in Korean means king,
and in this case it means that the tonkatsu is huge!
Lets take a look!
Sometimes we just don’t know what to eat,
yet we don’t want to spend a ton of money. Tonkatsu is a food that we turn to at times like this, a type of comfort food for us!
This restaurant in Cheongna is easy to find and convenient parking is located in the back of the restaurant, if you drive, make sure to park there!
On the front of the restaurant, right on the door is a huge menu that you can glance over before you go in. They have pictures as well, giving you an idea what to expect!
To prevent the spread of COVID-19 during these times, there is a check in counter.
* We request that you follow all regulations and guidelines when dining in.
The tables are safely spread far apart for the health and safety of all patrons.
Also, this is a family friendly restaurant. There are high chairs available for those dining in with little ones.
There is a menu on the side top of the restaurant as well. Just pick what type of tonkatsu you would like to try and head over to the counter.
It is a prepay restaurant so when you order is when you will need to pay. (-‿◦☀)
There is a also a self serve counter.
If you need anything come to this station.
Spoons, side dishes, and soup are all here.
Here is a set menu.
This is their tonkatsu with soba.
Pretty huge right?
A tonkatsu topped with a sweet and flavorful sauce!
Buckwheat noodles and tonkatsu actually taste really great together! It is a refreshing dish best on hot days! When in Cheongna check it out!
작성하신 에 이용자들의 신고가 많은 표현이 포함되어 있습니다.
다른 표현을 사용해주시기 바랍니다.
건전한 인터넷 문화 조성을 위해 회원님의 적극적인 협조를 부탁드립니다.
더 궁금하신 사항은 고객센터로 문의하시면 자세히 알려드리겠습니다.


Hungry Harvest hits Hereford
April 6, 2017
Filed under Features
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If the amount of produce that is thrown out every day was saved and redistributed to the less fortunate, millions of people could be fed throughout the world. According to the End Hunger Association, 133 billion pounds of produce went uneaten each year for the past several years just in the United States. This amount of food could have been used to feed 243,589,744 people.
The Office of Employee Wellness sent an email to the faculty announcing Hungry Harvest could be available at our school depending on the interest in the program. Hungry Harvest is an organization that collects unused produce that grocery stores just throw away or are left over because the produce was unappealing to the customers.
The organization delivers produce orders about every week or every other week depending on whether or not people subscribe that particular harvest.
For the company to come to our zone, both the middle and the high-school need at least 10 participants. Nurse Leslie Perry and Nurse Pam Kernan sent emails to the faculty sharing Hungry Harvest’s services and how to subscribe. It was a tough start getting the Hungry Harvest up and running in the Zone but now 15 to 18 people subscribe to the program. The organization has been delivering to the Zone since January.
Signing up for the program is simple, while filling out the subscription form, the subscriber can note what their favorite produce is, so they can receive extra of their preferred produce if available for that harvest.
“You can ask for just vegetables or just fruit or both,” said Nurse Perry, high-school nurse.
This allows Hungry Harvest to add extra produce to their order when it is available.
“There are different harvest sizes to select from so if you have a large family you can order a large harvest. I order a mini harvest because it’s just for my husband and I,” said Perry.
Many people throw away their produce because it’s either bruised or rotten.
“I eat a lot of fruit. My family buys a lot of produce,” Sydney Powell (’20), student athlete said, “Usually about a quarter of it is thrown away.”
The small amounts of produce you are throwing out may not seem to make a difference
but it will eventually add up.
“My family and I try to eat at least 80 percent of our fruit and vegetables before going to the grocery store to buy more,” Tony Hagan (’20) said.
Hungry Harvest helps reduce the amount of produce wasted by distributing it to their subscribers instead of throwing it away.


Located just few blocks from the Main Park of Barranco, the restaurant offers the most traditional dishes of Peru like ceviche, lomo saltado, ají de gallina; besides a large variety of beers and pisco-based drinks.
Also from the Terrace you have an amazing view to the Pacific Ocean. With no doubts, the Best Price – Quality relation a restaurant can offer.
What is Peruvian Creole Food or ‘Comida Criolla’?
‘Criollo’ was a term used to refer to something with Spanish origin, but born in the Americas. So Peruvian Creole food is the result of indigenous, European and African influences during the colonial period (16th-19th century).
From Gastón Acurio, one of the most awarded chefs of the Peruvian Food. Just few blocks from Kennedy Park in Miraflores, Panchita is one of the favorite restaurants for locals and tourists. The restaurant offers you traditional dishes like anticuchos (Peruvian grilled beef heart), tacu tacu (rice mixed with cooked seasoned beans) and desserts such as picarones (Peruvian donuts).
Restaurant located in the artistic Barranco, Isolina has an early 20th-century tavern style and a special place in our Guide: ranks position 24th in Latin America’s 50 Best Restaurants by The Restaurant magazine.
Within the great variety that Isolina’s menu offers, we recommend you to try: Aji de Gallina and the Lomo Saltado.
Located in Miraflores, This restaurant breaks the idea of having ceviche only in the daytime. Besides the lunch schedule, they also open for dinner time (7pm to 11pm)
If you want to try more options than the classic ceviche, we recommend you to try the Peruvian Causa, a kind of mashed potato cake filled with shrimps, tuna, octopus, among other delicacies of the sea.
What is Nikkei Cuisine?
The Japanese people who arrived to Peru brought a variety of cooking techniques and mixed them with traditional ingredients from Peru, that is how Nikkei cuisine was born.
This restaurant opened more than 10 years ago in Lima and since then has a long career. Osaka also is the first Nikkei Peruvian Restaurant that began with the internationalization by opening restaurants in Buenos Aires, Santiago, Sao Paulo, Quito, Bogotá, Miami and in 2022 in London.
What is Chifa?
The term chifa comes from the Chinese ‘chi’ and ‘fan’ which means ‘eat’ ‘rice’ and refers to Chinese people in Lima centre during the 30’s inviting the public to eat at their restaurants. Chifa is the Peruvian food that was influenced by Chinese onion, soy sauce, ginger root and other Chinese ingredients.
Only one step away from the Kennedy Park, it’s one of the favorite restaurants in Miraflores. Offers the option of enjoying the meal in the same lounge or you also have the option for delivery if you are in the area. A nice menu in English for foreigners is available too. We recommend you to try Lomo Saltado and Arroz chaufa with chicken.
The favorite chifa of Barranco, has a tradition of almost 100 years in the same location and keeping the same design since they opened. The perfect place where Chinese ingredients are mixed with the Peruvian flavor. Dishes like lomo saltado, Pollo con Durazno (chicken with peach) and Chaufa de Mariscos (Fried rice with Seafood) are waiting for you.
Many of the restaurants included in the List of The Best restaurants in Lima offer vegetarian and vegan options.
However, if you are considering to find all the possible options, we recommend you to download Happy Cow app, an app completely for free and perfect for people looking for vegetarian, vegan and gluten-free food.
We hope our 2022 updated list of The Best Restaurants makes the difference for you and enjoy the best food in Lima, Peru: the culinary Capital of Latin America.


India - Riverdale Estate - Carbonic Maceration - Lot 10
We are always excited to have these coffees in the roastery as they are undoubtedly some of the best coffee from India. We've visited Prakash at Riverdale and have a strong connection with him and the farm workers, making this coffee extra special to us. This coffee is a Carbonic Maceration Process, which expands on Prakash's offering of high fidelity processing and experimentation.
The coffee is picked, float sorted and then fermented in an anoxic environment which favours yeasts and lowers the risk of unwanted fermentation flavours.
Riverdale Estate is a 100% specialty coffee farm located in Shevaroy Hills, in the Yercaud Area of Tamil Nadu in Southern India. Chris was fortunate enough to spend a week at the farm in 2018 and witness the passion and hard work that goes into this farm at every step. All of the coffees are picked by hand to ensure absolute cherry ripeness and are floated two to three times in float tanks, ensuring all floaters are removed, to have a very consistent density of coffees and remove defects. These coffees have been cared for meticulously throughout the growing, picking and processing processes, and the result shows in the cup!
ALTITUDE : 1450 - 1600m
ORIGIN : Rvierdale Estate, Shevaroy Hills, Yercaud, India
VARIETAL: Selection 9 and Selection 5B
PROCESSING : Natural, Carbonic Maceration
CUPPING NOTES: Citrus/Chocolate/Cherry
Recommended Brewing Recipe:


Welcome to our vegan recipe site
Please choose a recipe from the list on the left.
Going vegan is easier than you think. These pages give just a sample of quick and easy recipes that will be useful when starting out.
We have produced a printed cook book of our recipes. It is packed with quick, easy, practical vegan recipes and is ideal for new vegans or for people wanting to find new meal ideas. Find out more about the Simple Vegan Recipes book.
Vegans eat all sorts of plant foods -
If you want to find out more about veganism, visit the Vegan Society. They provide lots of information including the Animal Free Shopper, a comprehensive list of products sold in the UK that are vegan.
Contact me if you have any comments or suggestions on these pages: You can supply your own recipes or let me know of other vegan sites.


Washington, DC, USA
June 12, 2018 – June 15, 2018
The World Bank
ILSI Research Foundation Executive Director, Dr. Morven McLean, will be participating in the International Consortium on Applied Bioeconomy Research (ICABR) Conference on Disruptive Innovations, Value Chains and Rural Development, organized in partnership with the World Bank. The multidisciplinary forum aims to facilitate interactions between leading academics, World Bank staff, policymakers, government experts, civil society organizations, private-sector representatives, and representatives of other international organizations.
Multiple changes in the food system structure and agriculture raise new opportunities and challenges for the agricultural sector. In the developing world, these changes started in Asia and Latin America, and they are rapidly emerging in Africa. Urbanization and increased urban demand for food, fiber, and fuel present new market opportunities for farmers, entrepreneurs, and agribusiness in the developing world. Growing concerns over climate change, pollution and food safety are reflected in increasing consumer demand for environmental services, biofuel, and improved food quality from the agricultural sector. Failure to adapt to these changes may cause the rural sector and smallholder farmers to fall further behind.
Rapid advances in the biological sciences and information technology are leading to new technologies and services that facilitate responses to changing food systems and provide new opportunities for improving agricultural productivity, rural employment, and the efficiency of the agricultural value chain. However, they can also disrupt traditional value chains.
Adapting to these changes requires a rapid transformation of all segments of the agricultural supply chain: farms (upstream), processing, storage and wholesaling (midstream), and retailing and delivery to consumers (downstream).
Learn more about the event on the ICABR website.


Essential fatty acids and phosphorus in seston from lakes with contrasting terrestrial dissolved organic carbon content
- Biologiska institutionen
- Akvatisk ekologi
2. C : P ratios (atomic ratio) in PM were similar between lake categories and were above 400. The concentration (mu g L-1) and relative content (mu g mg C-1) of EPA, as well as the particulate organic carbon concentration, were higher in the humic lakes than in the clear-water lakes.
3. Our results show high fatty acid quality of PM in the humic lakes. The differences in the biochemical quality of the potential zooplankton food between lake categories can be attributed to the differences in their phytoplankton communities.
4. High biochemical quality of the food can result in high efficiency of energy transfer in the food chain and stimulate production at higher trophic levels, assuming that zooplankton are able to ingest and digest the resource available.
- ISSN: 0046-5070


From Vineyard, To Table...To Law Firm?
Welcome to fall, everyone!! It’s been a lengthy hiatus from the blog as summer months were consumed with oodles upon oodles of interesting work projects, consultations, and the planning of weddings for two members of the RS & E group. Let’s get the new season rolling with a new entry, shall we?
I’m going to take a moment to disclose something that isn’t a very well-kept secret to those who know me—I love food. And wine. And will delight in the consumption of both. I find that my love of good food and beverages is enhanced even more when that consumption includes my family and friends—who, coincidentally, also revel in the awesomeness that is good food and great wine.
Recently, I was able to participate in a Chaîne des Rôtisseurs dinner with a wonderful law school friend of mine named Claire.* This was one of several culinary field trips that we took, which always included fun conversation, some reminiscing about law school, and our wish list of restaurants and wineries to go to in the near future. As part of our Chaîne des Rôtisseurs dinner, we headed up to Boulder, Colorado to have what I’ll call a two-stage dinner: the first stage involved an on-site visit to the farm that grew and cultivated all of the food that we ended up eating during the second stage of our evening—a five-course meal at the chef-turned-farmer’s restaurant called Black Cat. The chef/farmer, a divine young man by the name of Eric Skokan, grows everything that you will eat in the restaurant. In addition, what you’re eating during your meal was most likely picked out of the ground that same day—within an eight hour period of time. To learn a bit more about Chef Skokan, his farm, and his delightful restaurant, click here.
During my time on the farm and at the restaurant, I was able to talk with Eric and his staff about how incorporating every aspect of cultivation, menu planning, and wine service into a successful restaurant was possible. At the end of the day, the overwhelming answer was that a superhuman amount of attention to detail had to be implemented to ensure that everything was not only delicious, was field-to-fork fresh, but also….legal. Legal from an agricultural perspective (what can and cannot be used on an organic farm to maintain the legal distinction of being ‘organically grown’), from a water allocation perspective (acquisition of water rights, diverting only the amount that you’re allotted, and storing the allocated water properly), and also from a viticulture perspective. Wine is usually one of those beverages that folks mistakenly believe are ‘regulation free’ and precluded from legal scrutiny. However, the opposite is true—wine has to comport to not only state and federal laws, but also municipal regulations as well as another series of legal protections called an appellation. Appellations are geographic indications that are utilized to identify the location of origin of wine grapes. Appellation protections are also used to place limits on the types of grapes that can be grown in a particular region, the yields that can be harvested during a particular timeframe, the alcohol level of the wine produced after fermentation and processing, and other quality-specific limitations. We see these appellation limits in practice often—for instance, champagne cannot be called champagne unless those grapes were grown in the Champagne region of France.
Colorado enjoys a robust wine growing region along the western slope of our state, and New Mexico is becoming a larger player in the wine market from both a wine growing and winery standpoint. And, not to be outdone, North Dakota—our other state in which we maintain a legal practice—has no active vineyards, but they do have eight wineries in the state. This demonstrates that the legal issues surrounding viticulture and distribution of wine will expand as more states engage in this area of agriculture and commerce.
Our time at the Black Cat Farm reiterated once again the growing influence of agriculture and viticulture on the legal landscape. As lawyers, I see a heightened responsibility on us to stay on top of these developments and learn as much as we can about the full panoply of issues—and creative solutions—that we will apply to the intersection of food, wine, and the law. My guess is that it will be a very delicious learning curve!
That’s all from the dispatch for now. We’ll see you for the next iteration of our Dispatches from the West!
Until next time,
Your friends at the RS & E Group
*Claire also is the author and curator of a very informative food blog called Simply Sweet Justice. Her blog, recipes, and insight into all things culinary perfection--including her amazing-sauce macarons--can be found here


Helping Banana Farmers Replant
Peredo usually has an abundance of delicious bananas because of the many local farmers and the temperate climate. Not this year.
In and around Peredo, one of the most devastating aspects of the hurricane was the destruction of the banana plantations. And it’s not just because everyone loves bananas. Some farmers crops were untouched, but some were completely wiped out. An entire year’s worth of work – gone. Their family’s livelihood for the year – gone.
The growing season for bananas in Haiti is 9 – 12 months from planting the bulb until it bears fruit. Most farmers who lost their crops were only a few weeks away from harvesting the bananas that had finally matured.
One bundle of bananas would give a farmer $1,200 gourde, which is about $20 US. An entire crop produces a farming family’s income for a year.
In the days right after the hurricane, our focus was on providing relief – food kits full of rice, beans, oil, and matches. This is good. But as RoRo said, “We need to do something that will last.”
As we move into providing development assistance, HCO has purchased about 4,000 banana starts to help local farmers replant their crops. When one banana tree grows tall, each producers 3-4 baby starts that can be sold. We were able to purchase these starts from other banana farmers in Haiti – helping support other local farmers. In about 10 months, each farmer we have helped should be able to sell dozens of banana bundles.
Please be in prayer for these farmers as we try to meet their needs!


SPICE TOUR ½ DAY
Spice farms on Zanzibar are not generally commercial growing operations with single species cultivation, but rather gardens with trees, shrubs and grasses all grown together in the shade of mango and jackfruit trees. It can be quite surprising to see the range of different plants from which spices are obtained, and the different methods by which they are extracted.
The popularity of spices has its origin in ancient times when one of the most common means of preserving food was that of drying it, especially meat and fish. Spices were needed in order to add flavor to meals, and in this way turned into a major trade as most spices grew only in South-East Asia. When the Omani Arabs made Zanzibar part of the Sultanate of Oman, they assumed that the climate in Zanzibar would be favorable to spice plants and decided, instead of importing spices from South-East Asia at very high cost, to try and grow them in Zanzibar. The experiment turned into a large success – although unfortunately at the cost of nearly all original rain forests on the islands.
Especially the cloves became famous – in particular those grown on Pemba – but also other spices grew, such as vanilla (which, not being an indigenous plant, up to this day has to be pollinated by hand!), turmeric, cardamom, cinnamon and many others.
On this half-day tour through our chosen spice farm you will not only find out how different spices grow and from which part of the plant they are made, but also that all spice plants are medicinal plants, as well. Our specialized guide Mr. Said is a professional herbalist, who has extensive knowledge of the healing properties of spices and fruits and has successfully proved it (from a simple flu to conceiving problems…).


Coca-Cola is the most popular and biggest-selling soft drink in history, as well as one of the most recognizable brands in the world. Created in 1886 in Atlanta, Georgia, by Dr. John S. Pemberton, Coca-Cola was first offered as a fountain beverage at Jacob's Pharmacy by mixing Coca-Colasyrup with carbonated water.
Introduced in 1961, Sprite is the world's leading lemon-lime flavored soft drink. Sprite is sold in more than 190 countries and ranks as the No. 3 soft drink worldwide.
Introduced in 1940, Fanta is the second oldest brand of The Coca-Cola Company and our second largest brand outside the US. Fanta Orange is the leading flavor but almost every fruit grown is available as a Fanta flavor somewhere. Consumed more than 130 million times every day around the world, consumers love Fanta for its great, fruity taste.


2020 has been a hard year for restaurants and bars, with most forced to close their doors due to the pandemic’s restrictions.
Luckily, the summer has brought on a new hope to Adelaide’s social life. With many of the city’s best venues setting up a fantastic summer calendar! Here are just a few of the best to check out during your Adelaide adventure!
With a seaside view, this bar is sure to knock your socks off! Set in a stylish scenery, with the 60s and 70s feel, with retro hardwood timber, stylish glassware, and open spaces for groups! The drinks list is supreme, offering everchanging cocktails to enjoy in the summer sun! The food menu matches the drinks perfectly, with easy to eat cuisines such as chips, antipasto platters, and a selection of fancier toasties with smoked brisket and mushrooms packed inside.
Perfect for a summer day, Nola is bursting with colour! With teal green walls, bright neon signs, and groovy music to match, this spot is perfect for an afternoon with your partner and posse! The venue was once the horse stables of Stag Hotel, revamped to the max to create this truly unique drinking spot! No matter what style of drink you are after, this bar will have it, with 16 rotating draught beers, an ever-changing cocktail menu, and endless wines, both Australian and international! Soak up the booze with the nibbles available, with even brunch available here for an early start to the day drinking!
This modern-Asian restaurant offers mouth-watering cuisines to go with the stylish restaurant interior. Predominantly on Japanese and Korean influences, this restaurant creates its own unique take of traditional dishes, serving up dumplings, grilled chicken, and plenty of delicious seafood. Come here on an empty stomach and stuff yourself with dish after dish, enjoying the sharing plates with your group of friends or family. The cocktails, sake, and Japanese drinks are also worth the purchase, so ask the waiter which they recommend!
The Organic Market & Café
The Organic Market & Cafe is a casual, colourful place filled with everything every environmentally conscious shopper needs. A hybrid of a market, café, and theatre, this venue puts all others to shame, letting you eat, drink, shop, and enjoy entertainment all in the same place! The entire place aims to self-sustain and provides locally made products, so you can shop guilt-free when you support these local producers.
Related article: 15 things to do in Adelaide this summer!
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Now you can have that extra boost of caffeine or add some delicious fresh roasted and ground coffee to any meal. We add a hot cayenne kick and our own OUTLAW COFFEE blend which is a combination of Sumatra, Columbia, Tanzania, Papua New Guinea & Ethiopia beans, for a STRONG and BOLD coffee taste. It transforms this blend into a hot all-purpose seasoning that works on anything and goes especially well with the complex, deep flavors of beef.
Ingredients: Sea Salt, Garlic, Onion, Black Pepper, Fresh Roasted & Ground Outlaw Blend Coffee, Cayenne Pepper
Always free of MSG, Gluten, Soy, Anti-Caking Agents, Fillers, Dyes & GMOs!
Hot Sizzlin' Steak - DISCONTINUED
We decided to add a hot cayenne kick and a STRONG and BOLD coffee flavor with the addition of our signature Outlaw Blend coffee to this already spectacular blend!


Carb & Calorie Counter is the simplest way to understand food choices and portion sizes. With this multi-award-winning book in your kitchen, a single flick of the page is all you need to plan nutritious meals and reach your health goals.
Carb & Calorie Counter
Understanding how to eat a healthy balanced diet can feel hard.
If you’re overwhelmed by planning meals and undestanding portions, Carb & Calorie Counter is here to help!
This expert-approved visual guide shows you at-a-glance calorie and nutrient content for all your favourite foods. No stressing or guessing – simply turn the page, check, compare, count and enjoy!
Counting calories is just one part of a healthy, balanced diet. Carb & Calorie Counter gives you the full nutritional picture, empowering you to make informed choices.
- Calorie and carb counts.
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- Colour-coded for easy reference.


Every parent eagerly anticipates the precious moment when their child experiences their first meal. It’s a special occasion for us to bond with our little ones and embark on an enchanting journey together. While abundant information is available, the true expert in this endeavor is your own baby. They will be our guide, leading us through this exciting adventure while we lovingly follow their cues.
Now, you may wonder when the ideal time to introduce solid foods arrives. Rest assured, we have gathered all the essential knowledge to eliminate confusion or worries. We aim to ensure that starting your baby on solids becomes a stress-free and enjoyable experience for both of you.
Why Wait Before Starting Baby On Solids
Every child develops at their own pace, and while some may exhibit signs of readiness earlier, it is generally advised to wait until the fourth month after birth before introducing solid foods. This precaution is crucial to minimize the risk of particles accidentally entering the airway and causing potentially dangerous aspiration.
Starting solids too early can also have other negative consequences. It has been associated with an increased likelihood of obesity and may hinder the baby from obtaining the necessary nutrients and calories for healthy growth.
However, determining the right time to begin this transition requires a delicate balance. It’s important not to commence too early and not delay unnecessarily. Research indicates that waiting too long to introduce solids can lead to iron deficiency, impair oral motor function development, and potentially affect the baby’s overall growth.
The Signs Your Baby Is Ready For Solids
Before starting your baby on solid foods, it’s important to look for certain developmental milestones that indicate their readiness. Here are some key signs to watch for:
- Sitting up: Your little one should be able to sit upright with some support. This is essential for safe and comfortable feeding.
- Increased neck control: The ability to hold their head up steadily is crucial in preventing choking incidents. Make sure your baby has good neck control before introducing solids.
- Diminished tongue-thrust reflex: The tongue-thrust reflex, which causes babies to push food out of their mouths, should diminish. This indicates that your baby is learning to control their tongue and is ready for new textures.
- Responsive lips: When feeding your baby purees, observe if they can close their lips around the spoon and keep it in their mouth. This shows that they are developing the necessary oral coordination.
- Interest in food: Watch for signs of curiosity and eagerness regarding food. If your baby tries to pick up a piece of finger food and bring it to their mouth when you offer it, it’s a positive indication that they are interested in exploring different tastes and textures.
As a first-time mom, it’s easy to get overwhelmed by the various myths circulating about signs of readiness for solid foods. Let’s set the record straight: Just because your baby watches you eat doesn’t necessarily mean they’re ready to start solids.
As parents, we are the primary figures in our baby’s world, and they naturally find everything we do fascinating. Their curiosity about our eating habits doesn’t automatically signify their readiness for solid foods.
Which Solids Should Baby Start With First
When your baby begins to show a keen interest in exploring the world of food, and you’ve checked off all the important signs of readiness, it’s an exciting time to embark on this discovery together.
To protect your baby’s tender gums, use soft foods such as bananas, peaches, sweet potatoes, carrots, and boneless meat as a foundation. The key is to choose gentle items that won’t cause discomfort. Most of the prepared food at this stage must be tender in texture.
If you decide to introduce wheat-based meals, it’s best to stick with options that have only one ingredient. These meals can be mixed with water, mom’s milk, or formula to achieve the desired consistency. Start with tiny bites of just one type of food, allowing your baby to become familiar with it. Pay close attention to their cues and gradually increase the quantity as they respond positively.
Remember, as you embark on this new food journey, it’s crucial to always supervise your baby. Even at this stage, there is still a risk of choking, so it’s important to be present and attentive throughout the feeding process.
Starting With Solids: A Month To Month Schedule
Ensuring a well-rounded and nutritious diet for your baby may seem overwhelming, especially when considering the inclusion of iron-rich foods, colorful fruits, and vegetables in their daily meals. Additionally, introducing meat and transitioning from purees to more textured foods becomes important as your baby progresses. However, rest assured that it doesn’t have to be overly complicated.
To simplify the process, here are some recommended meal plans for each developmental stage, making providing balanced and appropriate nutrition for your little one easier.
Ensuring your baby receives a well-rounded diet with iron-rich foods, vibrant fruits, and vegetables daily may seem like a lot to handle. Additionally, as your baby grows, it becomes necessary to introduce meat and gradually transition from purees to more textured foods. However, rest assured that providing nutritious meals for your little one doesn’t have to be daunting.
Here are some recommended meal plans tailored to each developmental stage to simplify the process. These plans will help you incorporate a variety of nutritious options while ensuring that your baby’s dietary needs are met.
When your baby reaches the six-month mark, milk alone is insufficient to meet their nutritional needs. This is the perfect time to introduce complementary foods alongside milk or formula.
You can start by introducing one type of solid food per meal at this stage. It’s an exciting new phase where foods are mashed or coarsely pureed, offering a chance to explore a variety of flavors and textures.
Consider serving iron-fortified infant cereal mixed with breast milk or formula for breakfast. As the baby enters the sixth month, their iron requirements increase, making it an important addition to their diet.
You can offer soft mashed fruits or cooked pears as snacks throughout the day. Full-fat yogurt is another great option to introduce at this stage.
Regarding lunch, consider cooking and mashing foods like pumpkin, carrot, or zucchini separately. Fruits and vegetables are highly nutritious and play a vital role in a healthy diet. Introducing them early during these initial months of complementary feeding helps cultivate the baby’s acceptance of these foods as they grow.
Between six and eight months, your baby begins exploring new textures and transitioning to finger foods.
During this stage, your little one not only becomes a master of mobility, venturing into every corner of the house, but they also develop the ability to recognize and put anything that catches their interest into their mouths. Their senses and motor skills work harmoniously, and textures become a fascinating source of entertainment.
While it’s perfectly fine to continue offering them the same type of food, you can take it further by finely chopping the foods. At this point, your baby is more capable of attempting to eat small, separately chopped bites. Additionally, you can introduce bits of toast into their diet. Toasted bread goes wonderfully with a touch of cheese for a delightful and nutritious lunch or a late snack.
Embrace this discovery stage and let your baby explore different textures and flavors as they become more independent in their feeding journey.
Between nine to 12 months, your baby’s pincer grasp and chewing skills have significantly developed, making it an ideal time to transition from finger foods to a more “grown-up” menu.
You can offer thinly-sliced apples, skinless grapes cut into small pieces, finely chopped pear, kiwi, and some cheese for a nutritious snack. These foods provide a variety of flavors and textures to keep your little one engaged.
When it comes to lunch, you can introduce well-shredded chicken mixed into a small portion of risotto. This combination offers a balanced meal with protein and grains, allowing your baby to explore different tastes while receiving important nutrients.
At this stage, your baby can enjoy many of the same foods you do, as long as they are unseasoned and carefully cut into age-appropriate sizes. It’s important to ensure that the foods are soft and manageable for them to chew and swallow safely.
Remember, as you introduce new foods to your baby’s diet, pay attention to any signs of allergies or sensitivities. Enjoy this stage of expanding their palate and continue providing various nutritious options for their growing appetite.
Introducing Allergenic Foods
According to research, incorporating certain products into a baby’s diet, particularly between the ages of 4 and 6 months, can potentially help prevent food allergies.
To introduce these products to your baby’s diet while being mindful of their immune system, it’s essential to do it gradually and with caution.
Start by introducing traditional and easily accessible foods such as cereals, meats, pureed vegetables, and fruits. Observe your child’s responses and adapt accordingly. You can gradually include one or two allergenic products based on their reactions, considering their tolerance and any potential allergic reactions.
By taking a gradual and responsive approach, you can navigate introducing allergenic foods to your baby’s diet while minimizing potential risks. Remember to consult your pediatrician or healthcare provider for personalized guidance on introducing specific foods to your baby.
While it is true that some babies require additional precautions when it comes to potential allergies, there are products available that are specifically designed to introduce allergens to a child’s immune system. These products may be finger foods or stir-in powders that contain a blend of allergenic proteins.
It is important to be aware of the following indicators that may suggest potential allergies in your baby:
- Family history: If the baby has close relatives, especially siblings, with food allergies, particularly peanut allergies, it increases the likelihood of them being at risk.
- Persistent eczema: If your baby experiences eczema that persists even after treatment, ranging from moderate to severe levels, it may indicate potential allergies.
- Previous food allergies: If your baby has previously shown signs of food allergies or has received positive results from allergy tests, it is important to be cautious and vigilant regarding their diet.
These indicators are valuable information when introducing allergenic foods to your baby’s diet. It is advisable to consult with your healthcare provider or pediatrician for personalized guidance and to address any concerns or questions regarding potential allergies in your baby.
Signs of a Food Allergy
During this stage of development, it is common for allergies to be identified in babies. Often, babies may be allergic to the same food groups as their parents or develop allergies that their parents do not have.
In infants, allergic signs typically manifest shortly after consuming certain foods. The most commonly associated allergenic foods include milk, eggs, and peanuts.
It is important to be aware of the following signs that may indicate a food allergy in your baby:
- Swelling of the lips, tongue, or face.
- Vomiting or diarrhea.
- Difficulty breathing.
- Coughing and wheezing.
- Hives or welts.
- Rashes and flushed skin.
- Excessive scratching around the mouth.
Allergic reactions should be taken seriously. In cases of severe symptoms such as swelling, severe vomiting, or difficulty breathing after eating, it is crucial to call an emergency number immediately. For less severe symptoms like a rash or redness, it is important to inform your general practitioner or your child’s pediatrician.
Being attentive to these signs and seeking appropriate medical advice will help ensure the well-being and safety of your child in the event of a food allergy.
Balancing Solid Foods With Bottle Feeding Or Breast Feeding
Gradually introducing solid foods benefits both parents and their growing babies, as it fosters independence and reduces the constant need for parental care.
During the first six months of a baby’s life, experts recommend exclusive breastfeeding or formula feeding as the primary source of nutrients. This recommendation extends to the subsequent six months, during which solids are gradually introduced alongside breast milk or formula.
Here are some specifics to guide you through the process:
- 0 to 4 months: Stick to exclusively breastfeeding or formula feeding. Babies typically consume 2 to 4 ounces per feeding and should be fed whenever they show signs of hunger.
- 4 to 6 months: Continue with breastfeeding or formula feeding. Your baby will require 6 to 10 daily feedings, with each feeding ranging from 3 to 6 ounces.
- 6 to 7 months: In the beginning, solid foods are not necessary daily, and introducing them every few days is recommended. Maintain breastfeeding or formula feeding with 5 to 9 daily feedings, 4 to 6 ounces per feeding.
- 7 to 9 months: Based on the baby’s interest, solid foods should be added daily. The recommended amount is a maximum of two meals per day, and if considering juice, it should be diluted with water and limited to three to four ounces daily. Breastfeeding or formula feeding should continue 5 to 8 times per day, with each feeding consisting of 4 to 6 ounces.
- 9 to 12 months: Solid food intake should increase, and babies can begin self-feeding. By their first birthday, they can even start consuming cow’s milk. Until then, expect 4 to 6 breast milk or formula feedings daily, with each feeding ranging from 4 to 8 ounces.
Tips for Preparing Homemade Baby Food
To ensure the preservation of nutrients and maintain a hygienic environment for your baby, it is important to properly prepare and choose appropriate cooking methods for their food.
Avoid wastage of food by saving leftovers whenever possible. Except for eggs, you can safely refrigerate or freeze most food items if you separate them by food groups and allow them to cool beforehand.
Proper separation during preparation, cooking, and storage is crucial to prevent cross-contamination. The delicate flora of a baby’s stomach requires special care and attention.
- Produce: Before serving, make sure to rinse, peel, and, if needed, remove any pits from fruits. Vegetables and hard fruits should not be served raw. Baking or steaming them ensures their safety and enhances their taste while preserving their nutritional properties.
- Meat: Meat is an excellent iron source but lacks the fiber found in produce. Serve boneless and tenderized meat to make it easily digestible for your baby. Cooking chicken thoroughly, at a temperature of no lower than 165 degrees Fahrenheit, is essential for food safety.
- Eggs: Eggs provide valuable protein. When introducing eggs to your baby, begin with the cooked yolk only. The yolk has fewer allergens, making it the safest part of the egg for early consumption. Serve the egg immediately or shortly after preparation and avoid giving leftover eggs to your baby.
When pureeing food, mixing it with formula or breast milk can help achieve a smooth texture that is gentle on the baby’s digestive system. This also familiarizes them with flavors they recognize, making them more receptive to the taste.
By following these guidelines, you can ensure the proper preparation, cooking, and serving of your baby’s food, promoting their well-being and positive eating experiences.
How often should I feed my baby solid foods?
Initially, start with one meal per day and gradually increase to three meals by their first birthday, alongside breast milk or formula.
How can I ensure my baby is getting enough iron from their diet?
Iron-fortified cereals, pureed meats, and cooked legumes (beans or lentils) are excellent sources of iron for your baby.
Can I give my baby cow’s milk before their first birthday?
Cow’s milk should be avoided as a main drink before the age of one year. It can be introduced in small amounts in cooked foods or as an ingredient in recipes.
Do I need to add salt or sugar to my baby’s food?
It is best to avoid adding salt or sugar to your baby’s food. Their taste buds are sensitive, and natural flavors of foods are sufficient.
Can I give my baby water with meals?
Offer small sips of water from a cup during meals, but remember that breast milk or formula should be the main source of hydration for babies under one year.
Food For Thought
As you embark on introducing solid foods to your baby, it’s normal to sometimes feel overwhelmed. Whenever you feel uncertain, don’t hesitate to revisit this guide for support and guidance. Each month brings new and different food options, and this resource can help you navigate the process.
It’s important to remember that your baby is going through a significant developmental stage, just as you once did when you were their age. Remind yourself that they are still growing and learning and don’t have teeth like adults do. Patience and calmness will go a long way as you support your baby’s transition to becoming a fully independent eater in their own time.
Embrace the journey and cherish the special moments of exploration and growth with your little one.


The University Inn Ann Arbor - Ann Arbor - Hotels.com
"Modern decor, despite mall location. Great cheese and salame, Ann Arbor's New, Healthy Pizza Spot: Bigalora. Because no one Bigalora provides healthier-than-average pizza, but trust me, it tastes the same. It might even Find Ann Arbor restaurants in the Ann Arbor area and other . Make restaurant reservations and read reviews. Bigalora Wood fired Cucina, Plymouth: See 27 unbiased reviews of Bigalora Wood 777 W Ann Arbor Trl, Plymouth, MI 48170-1631 +1 734-233-6200 Website 7 Feb 2019 Replacing Plymouth's storied Box Bar won't be easy, but Bigalora exposed- beam ceilings in their restaurant located at 777 Ann Arbor Trail. been renamed to reflect a menu that includes salads, fresh pastas, wood- roasted meats, and fish.
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734-971-2442 COVID update: Bigalora Wood Fired Cucina has updated their hours, takeout & delivery options. 352 reviews of Bigalora Wood Fired Cucina "Having just returned from the Naples area in Italy one month ago, I was excited to have some wood-fired pizza here in Ann Arbor. So I tried this brand spankin' new place yesterday with a friend. She had the proscuitto white pizza, and I had the brussel Located just outside of downtown Ann Arbor, Bigalora Wood Fried Cucina specializes in wood fried pizza and pasta dishes. Italian favorites like chicken parmigiana and spaghetti and meatballs are on the menu, along with a wide variety of both red and white pizzas.
3050 Washtenaw, Ste. 112 Ann Arbor, MI 48104 (734) 971-2442 Bigalora is deeply committed to the local Michigan economy. Ann Arbor, MI 48104. 734-971-BIGA (2442) FORD FIELD.
Bigalora Wood Fired Food Truck - 124 foton - Facebook
See More. Community See All. 406 people like this. 417 people follow this. 1,750 check-ins.
Page 2 – Bild från Bigalora Wood Fired Cucina, Ann Arbor
SPARA UPP TILL 75%. BOKA NU! Rumspriser från 664 kr USD. Omedelbar bokningsbekräftelse, personlig ST CLAIR CITY, SAINT CLAIR COUNTY; PERSONAL PROPERTY. CENTRECORE LLC,. WASHTENAW COUNTY, ANN ARBOR CITY. Ann Arbor har alltid varit en av de 10 bäta college fotbollremålen i landet.
View the menu, check prices, find on the map, see photos and ratings. 2020-09-14
Ann Arbor's Bigalora opens at 11 a.m.
www.bigalora.com. Italian COVID update: Bigalora Wood Fired Cucina has updated their hours, takeout & delivery options. 348 reviews of Bigalora Wood Fired Cucina "Having just returned from the Naples area in Italy one month ago, I was excited to have some wood-fired pizza here in Ann Arbor. So I tried this brand spankin' new place yesterday with a friend. She had the proscuitto white pizza, and I had the brussel Bigalora Pizza (Ann Arbor) Italian Restaurant in Ann Arbor, Michigan.
You've tasted Bigalora's fantastic pizzas in the restaurant before, so you know just how good they are. Bigalora store or outlet store located in Ann Arbor, Michigan - Arbor Hills location, address: 3010-3070 Washtenaw Ave, Ann Arbor, MI 48104. Find information about hours, locations, online information and users ratings and reviews.
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Find information about hours, locations, online information and users ratings and reviews. Save money on Bigalora and find store or outlet near me. Ann Arbor, MI. 6+ Years on Roaming Hunger. Hire a Food Truck.
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She had the proscuitto white pizza, and I had the brussel 2014-04-21 Bigalora: Wood Fired Cucina Detroit; Bigalora: Wood Fired Cucina, Ann Arbor; Get Menu, Reviews, Contact, Location, Phone Number, Maps and more for Bigalora: Wood … 2021-04-10 COVID update: Bigalora Wood Fired Cucina has updated their hours, takeout & delivery options.
1,750 check-ins. After dining at Bigalora for Restaurant Week, I definitely recommend them to Ann Arbor families. I definitely need to make sure that I keep them in our family’s dining rotation on a more regular basis. 2017-12-26 Bigalora Pizza (Ann Arbor) Italian Restaurant in Ann Arbor, Michigan.


After my Saturday morning ritual, ballet at Joffrey followed by a latte at intelligentsia, I had a little afternoon rendezvous with a fellow blogger friend and classmate. However, this was no ordinary brunch date: this was our very first bloggers’ brunch! I met up with my friend Addie, AKA Chickpea In The City, at a cute little spot she suggested called Range. I snuck a peak at the menu ahead of time, and knew I was going to have a difficult time deciding!
I have been lucking out on restaurants lately, because Range was a real winner. Winner, winner chicken dinner, might I add, since their entire menu totes farm to table ingredients and other local finds. I am all about the details when it comes to the dining experience. The innovative use of faux grass on the outside sign continued indoors to the ceiling where two repurposed chandeliers were hanging. The walls were adorned in cute paintings that played off the idea of everything being farm fresh. I especially loved the cozy nook in the front. I would not mind waiting for my table perched on the sun-soaked sofa!
Who really cares about the decor, right? Ultimately, we were here for the food! After painstakingly examining each and every menu item (orderer’s remorse is a real thing!), I decided on the eggs benedict served on sweet potato waffles in lieu of tradition English muffins. Unconventional variations on eggs benedict have become my recent brunch obsession, as if my love of brunch wasn’t already enough of an obsession!
The flavor combination of this was melt in your mouth amazing! Subtle hints of sweet potato in the waffle married nicely with the smokiness of the applewood bacon. The hollandaise sauce was not to heavy, like most are. There was a very airy quality to it, which I thoroughly enjoyed. And everything is better with an egg on it, of course. Let me tell you, these were some of the freshest eggs I have had in a long time: poached to absolute perfection.
The main event was served alongside Range’s lemon potatoes. They were slightly crisp on the outside, but gave way to a soft creamy center. The lemon was not over powering, and lent a citrusy freshness to otherwise starchy potatoes. My usual mantra is “ketchup is for kids,” but the 78 Red Spicy All Natural Ketchup is something I am going to have to seek out for my own kitchen! Oh, and it went perfectly with the little spuds.
My partner in crime got the root vegetable benedict, which she savored every bite of. It was refreshing and a relief to go out to eat with someone who takes as many pictures of their food as I do. With the both of us snapping pics, we evaded all the awkwardness of having to apologize to those around us that we were going to take yet another picture: it was like I had met my long lost blogger twin. Our lovely afternoon full of chatter about blogs, food, and the like, and ended with a stroll through the new Whole Foods Market off of Fullerton (those DePaul kids are lucky ducks!). Can’t wait to do it again!


On 25th and 26th May 2017 we have a very special guest chef collaboration with our own Chef Patron, Tom Sellers at Restaurant Story. Michael O’Hare, of Michelin-starred The Man Behind the Curtain in Leeds, will cook an 8-course tasting menu with signature dishes and new creations from each chef for both lunch and dinner service.
Guests will receive a welcome drink on arrival created by The Talented Mr. Fox AKA. Matt Whiley of the Peg + Patriot and, most recently, Scout in East London.
The lunch menu is priced at £80 and dinner is £150. A full drinks flight is also available and priced at £55 for lunch and £80 at dinner.


Vered Guttman is an Israeli chef and food writer living in Washington DC. Her columns on Israeli and Jewish food appeared in Haaretz for six years. Vered’s writing was also published in the Washington Post, Slate, Moment Magazine and others.
She presents a cornbread-like cake from the Romanian cuisine this year for Shavuot. In Romanian you say “malai” for corn.
Those who had grandparents in Transylvania, grew up with a simple but delicious dessert called sweet cornmeal cake. It is an uncomplicated recipe, for which you only need to mix the ingredients and put the composition into the oven.
Vered Guttman writes
Malai, or alivenci, is a cornbread-like cake from the Romanian cuisine. The large amount of cheese and sour cream in the batter makes it a favorite for Shavuot.
Please do find the recipe: Romanian malai cake
A weekend for a celebration in a small circle with milky products
Weekend of Milk and Honey – Symbolic breastfeeding


exactly what I needed last weekend at my mother’s. You know the
saying, “Good food can be god for the soul,” and the food was delicious.
My mom cooked and baked everything from scratch and it was
amazing. I ate myself into a coma. I suppose all or
most of the foods she cooked boost serotonin (which turns into melatonin), so I
felt great and took a 2 hour nap right after I ate the meal, of which I had
that she steamed, then added Smart Balance, which is a healthy butter
replacement. She added cinnamon which I have an addiction to,
(well, most who know me would say that I am). Then she sweetened
the yams with agave nectar. Cinnamon is great for a lot of things
as far as health is concerned, such as metabolizing sugar, carbs, and fat
some collard greens, which are quite healthy and full of chlorophyll.
I ate the greens along with cornbread muffins.
was so good. I don’t eat pork for my own reasons, so the turkey
ham hit the spot. She also smothered chicken. For
anyone who doesn’t know what the cooking term smothered means I’ll give you a
definition: This is when you cook something in the oven or stovetop
on low heat and allow it to cook very slowly, then you add
whatever seasonings you want, usually including onions. The result
is very tender, mouth-watering poultry/meat. It was so
good. I stuffed myself with buttery (Smart Balance) biscuit’s and
cheese was what I like to call “too good.” When something is just
“too good,” I only allow myself a restricted amount and no more after
that. I say “too good” because they can be uncontrollably
addictive. (Just for the record, “too good,” for me, only pertains
dessert. She made my all-time favorite cake since I was a
youngster: chocolate fudge cake with cream cheese frosting.
mom’s great, and that meal (plus the leftovers) was what I needed since my title
fight in Canada didn’t happen because of immigration issus in Canada. Thanks for
reading, and any questions about any other of the things here –
JUST ASK. God bless you all.


The perfect pathway to discover a place and its culture is to take an exploratory tour in this beautiful region through its food. The supurb Nelson climate is ideal for the many and varied, fresh grown and gourmet foods produced here.
Nelson has long had a reputation as one of the sunniest regions in New Zealand and has a developed lifestyle that has attracted innovative artisans, food and wine and craft beer producers from around the world. The amazing climate is ideal for many latitudinal crops and combined with the unique local and international flair of the residents an amazing array of food and produce can be found.
The perfect pathway to discover a place and its culture is to take an exploratory tour in this beautiful scenic region through its food.
Among the city and surrounding hills and in the markets there is a tantalizing array of delicious treats and gourmet products that you can taste and collect. Your host will prepare and serve these as a kiwi picnic in some idyllic setting while you relax with a wine.
The choice of food is wide and varied but will include different types of cheese, breads, fish, olives and olive oil, nuts, fresh vegetables, seasonal fruit, fig salami, chocolate, dips and sauces and other condiments, wine, craft beer as well as a visit to a wild mushroom grower and a bowl of the best mushroom soup ever!


Espresso and chocolate blended till yumminess! It tastes so refreshing and actually hits the spot if you don’t wish to take pleasure in a high-calorie-laden iced blended espresso drink. As well as, it’s tremendous low in sugar, carbs, fat-free, and gluten-free. Every serving has solely 34 energy and 0 fats. Have enjoyable skinny sipping!
- ⅔ cup common or decaf espresso, brewed sturdy and chilled, see prep suggestions
- 1 (0.29 oz.) packet Swiss Miss Swiss Miss Wise Sweets Mild or Eating regimen Scorching Cocoa Combine, see purchasing suggestions
- ½-1 package deal sugar free sweetener similar to Truvia, Stevia, Splenda or Equal, to style
- 1 cup ice
- 2 tablespoons fats free whipped cream (in a can) or cool whip free
- Sprint of cinnamon (non-obligatory)
In a blender, add chilled espresso, scorching chocolate combine, sweetener and ice. Mix till clean. Pour right into a glass. High with whipped cream. Sprinkle a splash of cinnamon on prime, if desired. Serve instantly.
I made the espresso in my Keurig espresso machine. I set it for an 8 ounce cup. It makes a a lot stronger cup. Or brew your espresso additional sturdy. Common of decaf works nice. I prefer to make mine with hazelnut or vanilla espresso.
To relax the espresso shortly, place brewed espresso within the freezer. It is going to take about quarter-hour.
Swiss Miss Mild or Eating regimen Scorching Cocoa Mixes are bought in a field that features 8 pkgs. Every package deal has solely 25 energy. Most bigger supermarkets promote it within the scorching cocoa aisle.
Additionally out there at Goal and on Amazon.
WW Freestyle SmartPoints 1-Blue
WW SmartPoints 1-Inexperienced.
WW Factors plus 1
|SKINNY FACTS: for 1 serving (1¾ cups)
34 energy, 0g fats, 0g sat. fats, 0mg chol, 2g prot, 6g carbs, 1g fiber, 167mg sod, 3g sugar
Serving: 1.75cupsEnergy: 34kcalCarbohydrates: 6gProtein: 2gSodium: 167mgFiber: 1gSugar: 3gBlue Good Factors: 1Inexperienced Good Factors: 1Plus Factors: 1


Best Mission Restaurants With Vegan Options
Best Vegan Friendly Restaurants in Mission: See Tripadvisor traveler reviews of Vegan Restaurants in Mission. Mission.
Best Mission Restaurants With Vegan Options: THE 10 BEST Restaurants In Mission Updated December 2020 ...
Mission Tourism Mission Hotels Vegan Options. Halal. Gluten Free Options. Good for. Families with children. Special occasions. Romantic. Scenic view. Families with children. Best Vegan Friendly Restaurants in Mission: See Tripadvisor traveler reviews of Vegan Restaurants in Mission. Mission. Mission Tourism Mission Hotels Mission Bed and Breakfast Vegan Options.
Gluten Free Options. Good for. Families with children. Kids. Large groups. Families with children. Best Vegan Restaurants in Mission District (San Francisco): See 7, Tripadvisor traveler reviews of Vegan Restaurants in Mission District San Francisco.
Dianna K: so many vegan options.
- 23 Restaurants in Calgary with Vegetarian and Vegan Menu ...
- THE 10 BEST Vegan Restaurants in Mission, Updated December ...
- 50 Best Vegan-Friendly Restaurants In The USA 2019
- Where to Get Thanksgiving Meals to Go in Orange County
made the sample platter 48 vegan and had dosa more than enough food for two and it was soooo gooooood!! come here! Inderpreet Singh: Most dishes are vegan or can be made vegan.
Best Vegan Food in Mission: See Tripadvisor traveller reviews of Vegan Friendly Restaurants in Mission. Mission. Mission Tourism Mission Hotels Mission Bed and Breakfast Vegan Options. Gluten Free Options. Good for. Child-friendly. Kids. Business meetings. Groups. Show more. Bar Scene. · Pizza chain Mellow Mushroom offers a vegan menu that includes tofu, tempeh, and Follow Your Heart cheese.
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Vegan sauces include red sauce, olive oil, sweet chili glaze, and jerk sauce. With the meat-free options, vegan cheeses, and all the veggie toppings you could ever want, this pizza joint definitely delivers. It also offers hoagies (the.
Best Vegan Friendly Restaurants in Mission Viejo: See Tripadvisor traveler reviews of Vegan Restaurants in Mission Viejo. Mission Viejo.
BEST VEGAN FOOD in Ubud, BALI - My favourite Vegan Restaurants 🥑🥦🍌🌺
Mission Viejo Tourism Vegan Options. Halal. Gluten Free Options. Good for. Families with children. Kids. Large groups. Local cuisine.
Show more. · But when you don’t eat meat, it can be challenging to find a restaurant that you (and your dining partners) can agree on. That’s why we rounded up the best chain restaurants for vegetarians. Our choices—handpicked by a vegetarian of over a decade—promise plenty of options. · Del Taco has an impressive number of vegan and vegetarian options on their menu, but the Beyond Avocado taco is a standout.
It involves a. Our mission is to establish a vegetarian restaurant business that will make available a wide variety of vegetarian inspired meals at affordable prices to the residence of Carson City – Nevada and other cities in the United States of America where we intend opening of chains of vegetarian restaurants.
· Open sinceSt. Francis Fountain is ‘San Francisco’s oldest ice cream parlor’. Today this old-school Mission District diner has expanded its menu to offer a huge variety of breakfast dishes, including many vegan muha.xn--38-6kcyiygbhb9b0d.xn--p1airo tofu scramble with vegan chorizo, spinach mushroom and avocado is a must, and every scramble plate comes with a side of delicious house spuds.
At El Pollo Loco, you can get the BRC burrito without cheese for a vegan option. You can also add avocado. Vegan side dishes include pinto beans and corn on the cob.
The best Bay Area restaurants for vegan and vegetarian ...
5 & Diner. 5 & Diner has several vegan options, including a black-bean veggie burger. Freddy’s Frozen Custard & Steakburgers. The chain offers a delicious, fully vegan burger. Vegan restaurants in Mission District.
Zomato is the best way to discover great places to eat in your city. Our easy-to-use app shows you all the restaurants and nightlife options in your city, along with menus, photos, and reviews.
Share your food journey with the world, Checkin at Restaurants, Bars & Cafes and follow other foodies for.
Best Vegan in San Francisco - Yelp
This all-day Mission cafe has amazing vegetarian options for breakfast, lunch, brunch, and dinner. During the day, try the egg sandwich, squash soup, and grilled cheese - all of which are phenomenal. At dinner, they serve smorrebrod rye sandwiches and vegetable. The Vegan Society's mission is to make veganism mainstream. We're working tirelessly to make veganism an easily-adopted and widely-recognised approach to reducing animal suffering and environmental damage.
We do so through peaceful and factual. Find the best Vegan Friendly Restaurants near you on Yelp - see all Vegan Friendly Restaurants open now and reserve an open table. Explore other popular cuisines and restaurants near you from over 7 million businesses with over million reviews and opinions from Yelpers.
Best Vegan in Mission, San Francisco, CA - Above Ground, Saucy Bandits, Beloved Cafe, Cha-Ya San Francisco, Shizen Vegan Sushi Bar & Izakaya, Next Level Burger, Indochine Vegan, Mission Curry House, Golden Era Vegan Restaurant, Vegan Picnic. · Many restaurants and fast food outlets now offer a range of vegan options — or at least menu items that can be made vegan with a few alterations and substitutions.
· Mission statements for a restaurant can span a few sentences, but they are usually short and sweet. In fact, some of the most famous restaurant mission statements are just a few words. The best restaurant mission statements cater to the desires of the audience, yet are honest about what the restaurant is trying to accomplish.
4. Culture Statement. · Looking for a vegan restaurant in the USA? We have you covered. While many people are converts, others remain unconvinced of the tastiness and benefits of plant-based food. To celebrate the exciting plant food movement across the USA, we’ve released the country’s 50 best vegan restaurants.
Vegan Restaurants in Mission Beach on muha.xn--38-6kcyiygbhb9b0d.xn--p1ai See reviews, photos, directions, phone numbers and more for the best Vegan Restaurants in Mission Beach, San Diego, CA. Vegan Restaurants in Mission on muha.xn--38-6kcyiygbhb9b0d.xn--p1ai See reviews, photos, directions, phone numbers and more for the best Vegan Restaurants in Mission, KS. Best Vegan in Mission, BC - The Sprouted Oven, Veggie Bob's Kitchen, Sy's Vegan Bistro, Down 2 Earth Plant Parlour, Leef and Stem Culinary, Gypsy Trunk Gourmet Fare, Paliottis Westside, Gramma Dees Gourmet Snacks, Spent Grounds.
· White Castle offers a vegan veggie slider chockfull of veggies like zucchini, carrots, and broccoli! 8. Little Caesars. While their veggie pizza (sans cheese) is a good start, don’t be afraid to really load up on veggies and add some banana pepper rings, jalapeno peppers, or pineapple. · The Mission’s best vegetarian-friendly restaurants Valencia Street in the Mission offers a global array of non-meat choices Jonathan Kauffman J Updated: J p.m.
Eating At The BEST Reviewed VEGAN Restaurant In My City - The Edgy Veg
· Wildseed, Adriano Paganini’s plant-based restaurant and bar, is one of the buzziest players on the veg scene, with a menu of local, vegan, and. Best Vegan Friendly Restaurants in Mission Beach: See Tripadvisor traveller reviews of Vegan Restaurants in Mission Beach. · Best Vegan Friendly Restaurants in Mission Beach: See Tripadvisor traveler reviews of Vegan Restaurants in Mission Beach.
Mission Beach. Mission Beach Tourism Vegan Options. Gluten Free Options. Good for. Families with children. Kids. Large groups. Local cuisine. Show more.
Vegetarian Restaurants in Mission District, San Francisco ...
Bar. · Book now at Vegetarian restaurants near Mission Valley on OpenTable. Explore reviews, menus & photos and find the perfect spot for any occasion. If you’re tired of showing up at restaurants and finding only one or two vegetarian dishes to choose from, Calgary has a slew of restaurants that offer vegetarian, vegan or vegetarian-friendly menus. With plenty of choices for vegetarians and vegans, many of them also have meatier options to satisfy meat loving dining companions.
The Allium. · Gracias Madre in the Mission District serves vegan Mexican food focused on fresh ingredients from the owner’s farm. Ananda Fuara is another celebrated vegan/vegetarian eatery offering an array of Asian-inspired meals as well as Indian dishes and American fare like veggie burgers – all perfect for fueling those strenuous treks up the city.
· Mission BBQ is an All-American BBQ joint that has many locations spanning 15 states. Because they’re a BBQ place, they’re all about the meat: pulled pork, brisket, chicken, you name it.
I contacted them to find out if any of their menu options are vegan-friendly. Unfortunately, as is the case with many BBQ restaurants, the [ ]. · The best vegetarian and vegan restaurants in Singapore Going meat-free has never been this easy.
Here are some of the best plant-based meals available on our island. · That's why vegan visitors should be extra excited to dine in San Francisco.
Whether you're in the mood for a (vegan) burger and fries or a fine dining experience overlooking the bay, San Francisco will wow you with its vegan-friendly options. Here are our picks for the best vegan dining in San Francisco. Ananda Fuara ( Market St.) The name. This comprehensive list features a total of 10 fast-food restaurants who have embraced veganism as part of its menu and now offer a series of great vegan options.
10 Copper Branch's Copper Burger The great thing about Copper Branch is that its entire menu is strictly vegan. Whether you're vegetarian, vegan, or just searching for plant-based dining options, it's nice to have personal recommendations. That's why HappyCow has created this list, featuring the 10 best vegan restaurants in San Diego, CA, as determined by the highest scores calculated from HappyCow community member muha.xn--38-6kcyiygbhb9b0d.xn--p1ai curious carnivores should agree that the tasty vegan options.
Okay so with that being said, let’s get to the vegan restaurant menus and options. Vegan Restaurant Menus Just For You. One of the best things about eating out vegan is that almost every single restaurant tends to have a vegan menu option available. Below, you’ll see a list of all the vegan restaurant menu options that you can check out.
Book now at Vegetarian restaurants near Mission Bay / South Beach on OpenTable. Explore reviews, menus & photos and find the perfect spot for any occasion. Dining in Mission, British Columbia: See 3, Tripadvisor traveller reviews of 84 Mission restaurants and search by cuisine, price, location, and more. Vegan Restaurants in Mission Hills on muha.xn--38-6kcyiygbhb9b0d.xn--p1ai See reviews, photos, directions, phone numbers and more for the best Vegan Restaurants in Mission Hills, CA.
Menus, Photos, Ratings and Reviews for Vegetarian Restaurants in Mission District - Vegetarian Restaurants Zomato is the best way to discover great places to eat in your city. Our easy-to-use app shows you all the restaurants and nightlife options in your city, along with menus, photos, and reviews. Find the best Vegan on Yelp: search reviews of 49 San Francisco businesses by price, type, or location.
Vegan restaurants in Mission Valley. Zomato is the best way to discover great places to eat in your city. Our easy-to-use app shows you all the restaurants and nightlife options in your city, along with menus, photos, and reviews.
Share your food journey with the world, Checkin at Restaurants, Bars & Cafes and follow other foodies for. Sushi Restaurant · Mission District · tips and reviews. The spicy okra dish is the best among the vegan items. Wine here is pricy: $7 for 4 oz 🍷 though.
hyper local, made with love, even have a vegan option! EatDrinkBrandy: Try the local & organic Three Twins ice cream! Tarantula Stilts SF: Bought this book there!
THE 10 BEST Vegan Restaurants in Mission - Tripadvisor
They have a. Find the best Vegan Food near you on Yelp - see all Vegan Food open now and reserve an open table. Explore other popular cuisines and restaurants near you from over 7 million businesses with over million reviews and opinions from Yelpers. Find the best Vegan on Yelp: search reviews of 60 San Diego businesses by price, type, or location.
· 4 of 30 A customer checks her phone at Cha Ya Vegetarian Japanese Cuisine on Thursday, February 6, The Mission District in San Francisco, Calif., is facing a cultural and economic shift as. There ARE vegetarian and vegan options at some of these restaurants/stores.
Risotto seems to be a popular main course to replace to replace the meat. Catering and Take Out Thanksgiving Dinners in Orange County. Store-Bought Albertsons Holiday Dinners. Ralphs. Vons and Pavilions. Stater Brothers. Gelsons. BBQ and Specialty. Lucille’s Smokehouse. · Vegan food doesn’t always get the best rap, but there are some strong options for vegan meals around NYC, spanning Korean dishes to American comfort .


Add Borges Cider Vinegar to your detox regime to boost your health and skin. It is made from high-quality ingredients to deliver an exceptional product. This Borges cider vinegar has versatile applications and can be used for cleaning, cooking, skincare, and more. This cider vinegar has an intense flavor and can be used to enhance the taste of your salads, soups, sauces, and more.
- Made from superior-quality ingredients to provide an excellent product
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On top of a couple of quilts and a newborn (almost 1 year old) I am hoping I can get back into something crafty. For now, lets start with some old stuff. Shall we...
I found this cool cake pop pan half off in my grocery store clearance. Why? It doesn't go bad. Whatever, my super deal. I got it home and thought I would make some yummy chocolate greek yogurt frozen pops. I mixed up the nutella and greek yogurt, carefully poured it into the molds and put in the fancy little sticks that come with it. One little problem...
Those sticks were then FROZEN and would not fit out the bottom hole. Smart Jocie. Smart.
I ended up cutting them in half to get them out of the pan and eating it with a spoon. Totally defeating the purpose of yogurt "pops." My sweetheart daughter had no problem helping me with that.
Mmmm, Choco-Flan. I had to try this recipe. I made it for a Bunco night. Yes, I stressed out all day trying to get it finished and a certain husband asked me why I would do that. Maybe, because it was something that "I" wanted to do? Did you ever think of that? Maybe, it was the only thing I got to do for "me" in a long time? Not for the boy, the girl, the baby, the husband or the puppy. (Did I mention we got a puppy? Insane, I tell you.)
I made a cake. It took me 4 hours. Stop asking dumb questions before you get yourself in trouble. M'kay?
It was supposed to have a caramel topping too, but I didn't have any. Oh well. Bunco had more desserts than food, but I don't care. It was delicious.
Hmm. I don't really remember what I made this for. Some church function. Maybe the Christmas Party? I was definitely on a bundt cake kick. It is a Chocolate Fudge Peanut Butter cake from here.
This one was good. The toppings were a bit off. Too much peanut butter and not enough chocolate. It was also a little dry. It was still tasty, just not as moist as it looks.
I have yet to try this recipe for Pineapple Red Velvet Upside Down Bundt cake. Doesn't that sound Delicious? Turns out Hubby doesn't like pineapple.
Or ice cream cake. I learned that one the hard way.
White chocolate covered Oreo Ornaments. I made them for the Relief Society Christmas Tea.
I really like these. They are so fun and yummy! I tried to have the kids help me, but it took too long to dip the cookies. They made it through 3 and then were bored. Oh, well. I had fun.
(I totally took the licorice pull-aparts from our left over Halloween candy. Hehe!)
Preschool Snowmen Snacks. Cute right. I was almost late because it took so long to put those tiny chocolate chips in every single one. I made 20. But, they loved it and so it was worth it!
I had a craving for s'mores, but it was still chilly outside. I saw this recipe and thought I would try it out. Simple, fast, brownie mix and marshmallows. Oh yea.
Yeeeea, it didn't really work for me. (Name that movie. You know the one in an office and it gets burned down. Yea, that one. Ha ha! I find myself funny.) The marshmallows didn't stay in the brownie mix and just puffed up and burned on the muffin tin. They were rock hard to eat and awful to clean off. I think I will stick to regular brownies and microwave s'mores.
Who am I kidding. No, I won't.
There are way too many delicious mistakes to try out there. :)


Welcome to 2yoo where we believe great food should always be a click away.
Browse the wide selection of food available in your local area online. Whether you know exactly what you are looking for or are in need of a little inspiration, you will find an array of tasty options on 2yoo. Once you have made your selection, simply add it to your basket and checkout. Either collect the food yourself or have it delivered straight to your door by a friendly member of our food delivery team.
From comfort food through to healthy alternatives and foods for special diets, you will always be spoilt for choice when you order through 2yoo.
Email us at email@example.com
Call us on 01288 358074
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#LetsGetSocial… You can find us on Facebook, Twitter and Instagram using our account handle @2YooUK. We love getting to know our fans, so make sure to tag us into to your pics with #My2Yoo, especially when that delivery has just arrived!


Turkey has often been attributed to the ever-so-common Thanksgiving Day nap because of its L-Tryptophan content. Tryptophan is an essential amino acid, meaning we need to eat it because our bodies cannot produce it. It is a contributor to everything from the backbone of DNA to the production of Vitamin B3. In this case, when tryptophan aids in the body’s production of Vitamin B3 (Niacin), it is also assisting the body with production of serotonin, a commonly-known brain chemical given kudos for its role in sleep.
Theoretically, eating more turkey – along with its tryptophan content – should spur production of Niacin and thus, more serotonin for a good night’s rest, right? Not quite. Tryptophan has been documented to cause drowsiness when taken on an empty stomach in the absence of all other amino acids; turkey, being a great lean protein source, has a myriad of amino acids in addition to tryptophan.
So what is making you yawn at the Thanksgiving dinner table? Perhaps it’s the story your mother is telling for the 27th time about that time when you were a kid? No? A more likely explanation is the redirection of blood to the digestive tract after meal consumption. This takes place after all meals to some extent, but will occur to more intensely after a meal with a high fat content; this is caused by the caloric content of fat. Fat requires approximately 9 calories/gram of energy to break down, which is slightly more than twice the 4 calories/gram required to break down carbohydrates or proteins. The redirection of blood to the digestive tract will divert it from other organs and the nervous system, attributing to that post-meal drowsiness.
Go ahead and curl up on the couch after Thanksgiving dinner if you’d like, but don’t forget to stop in and get your workout in before then!


Smoked streaky bacon, pork sausage, grilled beef tomato, flat mushroom, baked beans, two free-range eggs (done your way) & toast
Wow, last year’s Festive Bottomless Brunch at The Bull was something special… But we’re going to make sure our Festive Brunch 2021 is even more memorable.
Remember to check back soon, because we’re already working on the most delicious festive dishes. You’re going to want to book and experience them for yourself when the season is upon us.
1. Bottomless brunch is time-limited to 90 minute sitting. This commences from the time of ordering.
2. You may order one Bottomless Brunch dish and choose from a 125ml glass of Prosecco, a Bloody Mary, a Pint or half pint of Camden Hells, or from our range of fruit juices.
3. Your drink will be replaced once it has been finished.
4. Price is per person and drinks cannot be shared.
5. Full alcohol content (ABVs) and units can be found on our drinks menu.
6. Drinking to excess will not be permitted and participants are required to drink responsibly at all times www.drinkaware.co.uk.
7. Management reserve the right to withdraw this offer at any time and without prior notice and reserve the right to refuse serving alcohol to any participant at any time without notice.
8. Alcohol served to over 18s only. Proof of ID may be required.
9. Service times may vary by business and are subject to licensing restrictions.
10. Bottomless brunch must be booked at least 24 hours in advance.


Slow cooking as a spiritual exercise
Claire Hein Blanton
January 22, 2020
Each year, as January ties up the end of the bustling Christmas season, many of us resolve to do something better in the new year. Topping the lists are the perennial desires to be healthier, spend less and improve oneself. My New Year’s resolution touches upon all three – I want to learn how to be a better cook. There are many reasons for this, not least that home cooking in theory saves money and is healthier than premade alternatives, at least for those with the budget and time to prepare meals (Sarah Bowen, Joslyn Brenton, and Sinikka Elliott. Pressure Cooker: Why Home Cooking Won’t Solve Our Problems and What We Can Do About It. Oxford University Press: New York, New York, 2019). My desire to cook more, and to cook slower, is a spiritual exercise.
I recently inherited my grandmother’s handwritten cookbook of family recipes. She wrote one for my mother and my aunt in beautiful cursive, with asides about when she would prepare this dish, how long it had been in our family, and who authored the recipe if it had not been passed down from her family. I liken this recipe book as an artifact from Southern Baptist life in the mid-to-late twentieth century. Many of the recipes yield dozens of products, certainly supersized for the Sunday potluck after church. There are several non-alcoholic punch recipes, fried foods, and desserts. Also, many salads with copious amounts of mayo. Perhaps my grandmother’s cookbook is not the hallmark of the “healthier” cookbook variety, but it is inexpensive compared to the fancier and healthier ones which adorn my bookshelf.
Slow cooking, the kind of cooking that does not skip steps or offer shortcuts, carries through the importance of hospitality in the Bible. When Sarah prepares the meal for the travelers who will promise Abraham that she will bear an heir, it is an all-day ordeal. If Abraham is hurried in his instructions to prepare a meal for his visitors, it is because roasting an animal and baking bread are time-consuming labors (Gen: 18:1-15). Meals embody God’s care for creation – whether it is the miracles around Elijah (1 Kings 17), the feeding of the multitudes in the gospels, or Jesus’ first miracle of turning the water into wine at the wedding feast. The holy presence is illuminated in the sharing of the Lord’s Supper. Christ is recognized in the breaking of the bread on the way to Emmaus and John’s gospel ends with Christ once again feeding his disciples on the beach. Food preparation two thousand plus years ago was slow and was a labor of love.
My grandmother’s cookbook is full of slow cooking. In part, it takes time to decipher some of the ingredients and instructions from her vernacular. I had not heard someone describe margarine as “oleo” since she passed in 2006. But more than that, it is slow cooking because it is meant to be slow. I brought the book out at Christmas to recreate some recipes that reminded me of her and of my mom. One in particular was our family recipe for Cinnamon Pudding Cake. While the cake mixture proved fairly straightforward, the pudding aspect needed me to slow boil butter and brown sugar for exactly “5 minutes.” Standing alone in my kitchen, constantly stirring a pot, waiting for something to happen, I was struck at how much I missed by not having either of them show me how to do this. I suppose I kept thinking that I had more time to learn how to cook the recipes that we passed down.
Then at five minutes, the mixture started to boil. My immediate reaction was to break into a smile, look upward and excitedly tell my mom and grandmother that I had done it correctly. Maybe that was a small miracle, maybe it was a small extension of grace, but for me it was a holy moment.
If we can find God in our shared meals, perhaps there is space to find God in the preparation of those meals if we take the time.
If we can find God in our shared meals, perhaps there is space to find God in the preparation of those meals if we take the time. I do not expect to find enlightenment each time I make a meal. Nor do I imagine that my cooking skills will suddenly explode and my family will be gifted with beautiful and delicious meals each night. I do believe, however, that I am learning to find God in unexpected places, like my grandmother’s cookbook. Perhaps this should not be so surprising. My grandmother cooked with love and those recipes embody that love for her family, her friends, and her church. We find God in love, maybe we find God in slow cooking as well.
Claire Hein Blanton is an ordained Baptist minister in Houston, Texas. She is currently studying for her PhD in systematic theology and ethics from the University of Aberdeen.


The beloved neighborhood gem Radius, has been transformed by its team into El Capitan, a vibrant Latin-Caribbean inspired bar & restaurant along Soma's popular Folsom corridor.binary option
The perfect ambience for a date or happy hour, the space is also large enough to host a team dinner or birthday dinner in the separate 35 seat Captain's Room that overlooks the outdoor patio & beer garden.
El Capitan's menu of fresh ingredients and bold flavors are highlighted by its large selection of ceviche, fry bread tacos & assorted small plates such as grilled octopus, plantain fritters and beef short ribs. Beverage include 10 taps of craft beer, carafes of sangria and and thoughtful well-priced wine list with a full bar on the horizon.
PRIVATE DINING & EVENTS
We invite you to come and enjoy your next special event at El Capitan. The rustic elegance of our restaurant, coupled with our highly personalized service will have your guests raving about their experience.
We are pleased to offer several choices of venues within the restaurant and café for your private dining events. Our entire main Dining Room accommodates up to 95 people and the Captain's Room comfortably seats up to 35. The patio seats 20 and can accommodate up to 40 guests for a cocktail reception. Carafe, our next door café seats 25 and can accommodate up to 50 for a party or reception. Additionally, we offer the entire restaurant for select events.
Whether you’re planning a business gathering or celebration with friends and family, we’re here to attend to every detail. We promise to make your private dining experience an unique and memorable occasion.
For more information, please contact us at firstname.lastname@example.org or by calling (415) 525-3676


PizzaMaster® are high performance ovens as standard but can be powered up even more with our high temp option that delivers a continuous temperature capacity for baking up to 500°C. This can be used for high temp pizza like traditional Neapolitan or New York Style Pizza, but also for other dishes like Indian Nan Bread, Arabic Bread, Pita Bread, Flat Breads and Flamkuchen and all other dishes requiring high temperature. Our ovens are actually so powerful that we voluntarily limited the maximum temperature to 500°C. Without limitation our ovens are capable of reaching 800°C. "We call this XTREME Performance"