- Cauliflower Cheese (makes enough for ONE pizza)
1 heaping cup cauliflower florets, steamed or microwaved until easily pierced
2 tablespoons tapioca starch
1 tablespoon gelatin
½ teaspoon sea salt or truffle salt
10 billion Saccharomyces Boulardii (2 capsules of the one linked here)
¼ teaspoon garlic powder
1 teaspoon apple cider vinegar
Nomato Sauce (makes enough for TWO pizzas)
½ cup sliced carrots
½ cup diced yellow onion
1 tablespoon minced garlic
2 tablespoons olive oil, divided
½ teaspoon each dried basil and rosemary
1/2 teaspoon sea salt
1 cup water
2/3 cup pumpkin puree
2 teaspoons maple syrup
1 tablespoons balsamic vinegar
Grain-Free Crust (makes enough for 1 10-inch pizza)
2/3 cup tapioca starch
¼ cup + 1 tablespoon coconut flour
½ teaspoon baking soda
½ teaspoon cream of tartar
2 tablespoons olive oil
1 tablespoon gelatin
½ cup warm water
½ teaspoon sea salt
thinly sliced red onion
sliced kalamata olives
fresh torn basil leaves
- Steam or microwave cauliflower florets until very soft (about 4 minutes in the microwave).
- While cauliflower is hot (this is important), add it to a food processor with the remaining ingredients. Puree.
- Transfer mixture to a small parchment lined plate. Spread with a rubber spatula to above ¼-inch thickness. Place in freezer to set quickly (about 20 minutes) until firm enough to cut.
- Using a non-serrated knife, slice “cheese” into very small pieces (no larger than 1/4-inch) about the size of peas.
- Set aside while you make the crust.
- In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Saute carrots, onion and garlic with herbs and sea salt for 5 minutes until softened.
- Pour in water and bring to boil. Cook for 5 minutes uncovered.
- Stir in pumpkin, maple syrup and balsamic. Cover with a lid and maintain a low boil for 5 more minutes until the carrots are very soft. The sauce will have reduced in size by about half.
- Transfer to a blender and blend on high until very smooth. The consistency should be as thin as traditional tomato sauce but thick enough to stick to the spoon. If too thin, you may transfer pureed sauce back to pan and simmer for a few minutes to reduce.
- Stir in remaining olive oil and set aside.
- Preheat oven to 425 degrees. Line a pizza pan or baking sheet with parchment paper.
- Mix all dry ingredients (except gelatin) together in a bowl until well combined. Stir in olive oil.
- In a separate bowl, whisk together gelatin and hot water until frothy then immediately stir into dry mixture until a ball of dough forms.
- Transfer dough to parchment paper lined pan or sheet. Place another sheet of parchment paper on top and use a rolling pin to roll the dough into a very thin circular pizza crust about 1/8-inch thick.
- Bake for 10 to 11 minutes until lightly golden brown.
Assemble the Pizza
- Preheat broiler to high. Arrange oven rack 6 inches away from top broiler element. Remove parchment paper from bottom of crust.
- Spoon half of the sauce (or desired amount) on pizza crust, smoothing to 1/2-inch away from the edges. Sprinkle evenly with cheese. Top with sliced red onion, kalamata and spinach.
- Broil pizza for about 2 minutes, keeping a very close eye on it, so the edges do not burn!
- Sprinkle with fresh basil, slice and serve.


1. Pre-heat oven to 325 F. Butter 8-inch round cake pan and line base with parchment paper.
2. Gently toss berries with lemon juice and Raspberry, Natural Flavor Blend; set aside.
3. In large bowl, whisk together sugar, eggs until pale and thick. Carefully fold in flour, baking powder and lemon zest. Gently stir in melted butter.
4. Pour batter into pan, then scatter in raspberries and their juice. Sprinkle a little sugar over top. Bake for 1 hour, or until the cake springs back to touch. Check torta halfway through cooking time; cover with foil if you need to prevent top from scorching. Its done when evenly colored, springy to the touch, pulling away slightly from the pan and tooth pick inserted into center comes out clean.
5. Allow to cool completely in the pan before serving. Cut into wedges. Can be topped with whipped cream or ice cream if desired.


Are conversations more like cooking or are they like baking?
I don't know about you. I'm a terrible cook. I can make a half decent egg white omelet and a salad. I know, I am as shocked as you are, being Italian and all that. When it comes to baking though, I am a master chef.
Biscotti, cookies, pies, cakes, tarts, mousse and more – I can make it. A while back, before I started writing, I used to bake 17 different kinds of cookies for Christmas to give away as gifts nicely wrapped in generous-variety tins and creative decorations. Yes, people were nice to me then…
Baking, they tell me, requires a slightly different kind of skill than cooking. You need to measure and mix precise ingredient quantities, set the oven (or pot for spoon desserts) at a certain temperature, and cook for a specific time. While substitutions and adaptations are possible, results may vary.
With cooking you get away with improvising on ingredients, making substitutions or additions in spices and condiments, select different temperatures, etc.
I've always compared content to food — they are both and excuse to be social. And while having a content strategy is good, if you're looking to attract and connect online, you need to be prepared with a conversation strategy as well.
What are the 8 key ingredients of a conversation strategy?
1. Start with a clean counter
Even the best chef is useless without a proper workspace. In terms of conversation, your granite-topped counter is platform. Is the venue right for the conversation?
2. Read the whole recipe before you start
What are your goals? How will you know when the conversation is "cooked"? Do you have all the ingredients – the resources to be engaging?
3. Master the skills
You can't make a souffle if don't know how to beat an egg. In your case, this means know your product or service inside out.
4. Stir well
Fold, blend, stir – don't just let your dish sit there! In conversation, you've got to be an able mixer. Keep things fresh. Keep things moving. It's the combination of things which turn something mundane into something magnificent.
5. Taste, taste, taste
A chef who fails to taste the food is no chef at all. Taste constantly. In conversation, tasting is listening. Be prepared to make comments designed to let the other party know you are actually listening to them and responding to what they tell you.
6. Don't over- or undercook
The difference between a kitchen dabbler and a professional chef is timing. The same is true of conversations.
7. Watch the pot boil
How else would you know if it's boiling over? In conversation, listen to the other party and pay attention for disconnects. The faster you catch them, the more likely you are to turn the heat down in time.
8. Use only quality ingredients
Don't expect to serve a great dish without great ingredients. In conversation, be ready with extraordinary content. Your choice of content should also be appropriate to the venue.
You see how whether it is baking or cooking is not the right question. Make sure the ingredients are fresh and appropriate for your recipe, and be prepared to change your content mix based upon who's coming for dinner.
[image wikimedia commons]


Rambunan is famous for its traditional palm sugar production. The village can be reached by motorized vehicle in one and a half hours ride from Manado, the capital city of the province North Sulawesi.
It is under the administration of Sonder sub-regency. This village is famous for its palm sugar production. The palm sugar that the villagers produce is of very high quality. It can be considered as an organic farming produce. Farmers in Rambunan do not use chemicals both in the plants and the production process of palm sugar.
In Minahasa, palm sugar is called gula batu
(stone sugar) or gula merah (red sugar). In other parts of Indonesia, people call it gula Aren
|Rambunan Village in Minahasa regency|
One or two kilometers before entering the village, we will see rows of Saguer trees. From these trees, farmers tap the sap out of palm blossoms. The sap has to be sweet. Usually it is collected in a bamboo tube. To make it sweet, farmers wash the tube until it is clean, free from the previous sap. If it is not washed, its tastes will be sour and contained alcohol. Minahasan like to drink it as palm wine. After the sap has been collected, it will be "cooked" in small fire until it is boiling. Water will evaporate leaving thick and hot liquid sugar. Farmer will pour it into half-cut coconut shells. As the liquid sugar settle in the shells, it will become cooler. The liquid sugar will crystalize and becomes hard. Farmers will take them out of the coconut shells and put each of them into plastic packaging ready to be sent to traditional market or supermarkets.
|Saguer Palm Tree (Arenga pinnata)|
Palm sugar is one of the main ingredients in many of Minahasan (and Indonesian) food and cookies, for instance, dodol
. Its color is like chocolate. It is made of glutinous rice, coconut milk and palm sugar. People like to eat it because it is healthy and delicious.
|Palm Sugar made of the sap of Saguer tree|
The palm sugar home industry in Rambunan has been run by the villagers for generations. Now their number is getting fewer. Youth in Rambunan village prefers to find other jobs leaving their village for big cities in Indonesia or even abroad.
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Management of Dietary Interactions and Vitamin K: dietary consistency is the key to maintaining a sustained, stable response during warfarin therapy. Patients should be aware of vitamin K content in common foods, particularly foods high in vitamin K (green leafy
vegetables (broccoli, Brussel sprouts, turnip greens, kale, spinach, beet
greens), Cauliflower , legumes, mayonnaise, canola and soybean oils), and should maintain a consistent amount of these foods in their diet.
The following foods should be avoided or limited, since they also can effect
warfarin therapy: caffeinated beverages (cola, coffee, tea, hot chocolate, chocolate
Alcohol intake greater than 3 drinks daily can increase the effect of
Coumadin. As long as
alcohol intake does not exceed 3 drinks daily, clotting times should not be affected. This
amount of alcohol is present in 12 ounces of table wine or three 12
ounce beers. (Acute binges can raise INR. Chronic alcohol ingestion may decrease
Herbal supplements can affect bleeding time.
Coenzyme Q10 is an herbal supplement whose chemical structure is similar to vitamin K, so it has the potential to affect
bleeding time. Herbal teas: green tea, buckeye, horsechestnut,
tonka, bean, meliot, and woodruff.
Other examples include: feverfew, garlic, and ginseng. Herbal medications should either be avoided or used consistently while on warfarin therapy.
Don't forget to check out the extensive health


This recipe is for my friend Sue who seems to love Italian food as much as I do.
I love Italian food, and have eaten in Italian restaurants all over the world not to mention in Italy. I have tried many meatballs, but my aunt makes the best ones I have ever had. This recipe is based on hers, but I have adapted it slightly to my taste, I recommend that you adapt it for yours.
2 lbs ground beef (see note)
3 cloves of garlic crushed
3/4 cup Grated Romano cheese
1/2 cup Grated Parmesan cheese
2 handfuls of dried parsley parsley
handful of fresh basil
2 teaspoon salt
fresh ground pepper to taste
Bread crumbs from 6 slices of white bread crusts removed (rub between hands)
Cut crusts from bread and cut into cruton like pieces, then rub those pieces in between the palms of your hands, they will break into tiny crumbs. Mix remaining ingredients together in a mixing bowl seperate pieces out and roll into balls about the size of a golf ball (or larger if you like). Set balls aside onto waxed paper.
Saute in olive oil over medium heat until brown on all sides. I like to add some marinara sauce to the meatballs once they have browned turn the heat to low and allow to cook for about 15 minutes. The meatballs can also be poached in water instead of sauteed. Serve with spagetti or your favorite pasta and extra marinara sauce.
Note: I used extra lean beef, because the meat is heavily seasoned it is full of flavor, and the egg and bread bind the balls together. You can use beef, pork, veal, turkey, chicken or a combination to find what suits your taste best.


Many of us have made at least a few attempts at cooking or baking something new during quarantine or shelter-in-place, but Cambridge professor Bill Sutherland has taken that a step further…into the past, by trying out recipes from Ancient Babylon.
The recipes come from a set of 4,000-year-old stone tablets at Yale University’s Peabody Museum. Although it’s now widely understood that they’re essentially pages of an ancient cookbook, they were a mystery until 1985. The instructions and certain food terminology are so obscure, even for the most experienced translators, that for many years the tablets were thought to be anything from medical texts, to obscure magic spells!
To be fair, in the 1940’s,a researcher names Mary Hussey did suggest the tablets’ true nature, but no one listened to her. Whether this is due to gender politics or some other issue, I haven’t been able to uncover….
After they were properly translated, all but one of the tablets’ recipes were left untried (at least publicly) until 2019, when a group from Yale and Harvard came together to cook a few. You can watch them make and taste the recipes in this video.
Interestingly, the hardest part of cooking meals from Ancient Babylon isn’t obtaining the ingredients, but knowing how much of each to use.
For instance, in one photo that Sutherland shared on his Twitter feed, we see a translation of a recipe that contains lines like “You add fat. You sear. You fold in salt, beer, onion, arugula, cilantro, Persian shallot, cumin, and red[?] beet.” There are no measurements included anywhere.
Still, Sutherland has discovered that Ancient Babylonian cooking is pretty good!
Read on to learn more about Sutherland’s Ancient Babylonian cooking experience.
And if you’d like to try to make Ancient Babylonian recipe, the Peabody Museum has a nifty translation of one for lamb stew with beets that includes measured amounts of the ingredients (likely based on the 2019 cooking experiment’s results).


If you require support from the Food Bank, please contact them directly. Phone: 01495 760 605; Email: email@example.com
Our church is a donations collection point for food for the Eastern Valley Food Bank. For people experiencing a life crisis and in particular need, the food bank will provide three days emergency food supplies.
Further than this, the aim of the food bank is to provide additional support on a person-by-person basis, pointing people to other organisations that can offer more long-term support.
If you would like to donate any food then please check what food is required and accepted, and bring it along to our church building.


Welcome to the Osteria & Traiteur of Ricotta & Parmesan
in the center of Brussels
What there is to know
In the heart of Brussels, UNIK, the Osteria & Vinoteca of Ricotta & Parmesan offers you Italian specialties to share, a selection of artisanal cured meats and cheeses, and grilled and marinated antipasti served on boards, 3 pastas, 3 risottos, 3 gratins and 3 gnocchi. You can also choose the type of pasta at the deli counter and match it with the sauce of your choice. On the wine side, more than 90 references that will make you travel both physically. A restaurant where epicureanism takes all its meaning.
For the aperitif or for your evening, enjoy Italian specialties and aperitif boards filled with fresh and quality products. Many references of natural and biodynamic wines, as well as cocktails prepared by our mixologist.
At lunchtime, UNIK offers several Italian sandwiches to eat in or take away.
A new reference address in the center of Brussels for all epicureans.
Located at 2 minutes walk from the Grand-Place of Brussels, right next to La Monnaie.


How To Go About And Find All Natural Animal ProductsTo some people, a family pet is simply as valuable as a kid. Taking care of your pet is really crucial, therefore is providing the best food. Excellent food and the ideal pet products can help your animal stay healthy and fit.
Animal nutrition in our market plays a big function in our society although not all people recognize this. Most customers believe that buying pet products such as junk foods are simply comparable to the meat that you can feed them every day. They are incorrect. They likewise believe that the canned foods just include contaminants and preservatives which can damage the animal's health one day. More of them likewise believe that they only aim to keep it pricey. In the early 1980s, Stuart Berger, MD, declared that soy is among the 7 top allergens. Soy is a compound that causes allergies in animals.
If you wish to give your canine natural, healthy food, however you do not have adequate time to prepare raw meals for your animal, you can purchase a few of the food such as those ready-to-eat freezes dried and frozen products or raw meals. Your family pets will enjoy this sort of raw food. This can be a replacement if you can't feed him with a bone. These food are very special that they have food supplements.
One of the choices for feeding family pet's raw food is Life's Abundance, which is a natural kibble family pet food for your cats and dogs . The Life's Abundance chicken meal is made from the best chickens raised without using hormones or steroids . It includes just natural, nutritious active ingredients and is nutrient dense with the important vitamins, fats, minerals and fats which are very important for the best health of your pet dog or feline. It is devoid of components such as wheat, corn, dairy, synthetic colors or tastes the by-products.
Dr. Jane Bicks, have challenged the need to increase illness and poor health Real Duck Dog Treats Biscuit in our family pets. If that is so, we likewise need to take good care of our animals.
If you are looking for 100% natural healthy animal products, they can be found in the regional pet stores. You can check out the closest family pet stores near you and you can all protein cat food ask a expert to assist you be and select notified of the ideal dose. Often, some foods are not appropriate to the pets that you have. You require assistance in choosing.
If you are not satisfied with your search, you can look for the pet items online. It is really easy to look for animal items online.
Good food and the best animal items can assist your pet stay healthy and fit.
Many customers believe that purchasing pet items such as canned foods are just comparable to the meat that you can feed them every day. If you want to offer your canine natural, healthy food, but you do not have sufficient time to prepare raw meals for your family pet, you can purchase some of the food products such as those ready-to-eat freezes dried and frozen materials or raw meals. One of the choices for feeding pet's raw food is Life's Abundance, which is a natural kibble family pet food for your felines and dogs . If you are looking for all natural healthy animal items, they can be discovered in the local animal stores.


On Tuesday in science we cut open fruits and counted the seeds inside. I looked and I had five seeds in my bean pod. I learned that in science we call bean pods fruits because they have seeds. But, in real life we call them vegetables. It is important to share this with the whole world so they learn that it is a fruit in science and a vegetable in real life.
Today in Science we opened an apple and counted the seeds inside. We looked at them and there was only one seed inside. We learned that corn and apple are both technically fruits. It is important because I thought corn was a vegetable, did you?
Yesterday in science we opened a peach and a tomato. I thought that the tomato would have 100 seeds in it but it turned out it had 101 seeds. I learned that fruit can be anything with a seed. It is important because if you know this when you grow up you will be better at science.
Yesterday we were cutting fruit in the classroom. We cut an avocado and the avocado had one seed, called a pit. I leaned that avocados have one big seed in them. Avocados are important because they help us make spicy foods.
On STEM Friday last week we used materials to make a boat and we tried to make it strong. But, Ms. Buikema put too much weight in it and the boat sunk. It was still a fun day. We learned how to make boats and what supplies worked best. It is important because it was our first STEM Friday and it was fun when we sunk.
I heard some helpful hints today in math if I get stuck on a problem. Some of the hints are ask someone at your table group to explain, use manipulatives, draw a picture, and use the posters and more. I learned hints if I’m stuck so I don’t give up. It is important because you must know what to do during math workshop.


"The debut cookbook from the popular New York Times website and mobile app NYT Cooking, featuring 100 vividly photographed No-Recipe Recipes to make weeknight pantry cooking more inspired and delicious.
Sam Sifton, an assistant managing editor of The New York Times and founding editor of NYT Cooking, has inspired millions of home cooks with his informal, improvisational No-Recipe Recipes, published in his beloved regular newsletter, "What to Cook." Sifton's argument is a simple one: Cooking with a freeform recipe is a kitchen skill every home cook can develop, it's easier than you think, and it's an easy way to make nightly cooking more satisfying and fun. Now NYT Cooking is making it truly easy for all home cooks to build their cooking confidence with a stylish, compact handbook of 100 no-recipe-required meals, each using ingredients from your pantry with approximate amounts, like a "glug" and a "fistful," and beautifully photographed. With dishes like Weeknight Fried Rice, Fettuccine with Minted Ricotta, and Smothered Pork Chops with Onions and Sautéed Greens, this handy volume brings the brilliance of NYT Cooking's unfussy, delicious, improvisational approach to the dinner table night after night."


Spartan Environmental Technologies supplies ozone generators and ozone generator systems for a wide variety of
applications including Food and Beverage processing. If you are looking for disinfection solutions for bottled water, clean
in place applications, bottle washing, fruit and vegetable washing or other food and beverage application call us at
800-492-1252, e-mail us at info@SpartanWaterTreatment.com or follow the links below for more information.
Ozone has found a wide range of uses in the food and beverage industry and is an excellent biocide/disenfectant capable of inactivating a wide variety of pathogens. It is an FDA approved food additive. A few of the applications are listed below including links to more detailed discussions:
Bottle Water Treatment - Ozone water treatment is key process in the preparation of safe and good tasting bottled water. Ozone and ozone generator use in bottled water production.
Ozone Clean In Place Disinfection Systems - Clean In Place systems are widely used in the food and beverage industry. Ozone is a superior agent for disinfection in these applications. Ozone Clean In Place
Post Harvest Disinfection of Fruits and Vegetables - Ozone is becoming an important alternative to chlorine for disinfection of wash water for fruits and vegetables. Ozone wash water treatment for fruits and vegetable.
A more general article on ozone use in post harvest disinfection written by the USDA can be found in by following the link: Ozone in Food Safety.
Ozone has 1.5 times the oxidizing potential of chlorine and 3,000 times the potential of hypochlorous acid (HOCl). Contact times for antimicrobial action are typically 4-5 times less than chlorine. Ozone rapidly attacks bacterial cell walls and is more effective against the thick-walled spores of plant pathogens and animal parasites than chlorine, at practical and safe concentrations.
In comparison to the potential negative effects of residues and organic reaction products formed with chlorine applications, ozone does not form deleterious chlorinated hydrocarbons, trihalomethanes (such as chloroform) and other chlorinated disinfection by-products.
Ozone has been evaluated for post harvest disease control and other storage uses for many years. Some commercial use has occurred with commodities such as apples, cherries, carrots, garlic, kiwi, onions, and peach, plum, potatoes, and table grapes.
The most reproducible benefits to storage are in the substantial reduction of spore production on the surface of infected produce and the exclusion of secondary spread from infected produce to adjacent product. The mushroom industry also uses ozone to control spores in the growing room air.
In general, ozone treatments in post harvest storage have greatest economic benefit when stored produce will be sorted prior to shipment or re-packed following distribution and short-term storage to remove decayed product. For sizing considerations, the impact of wood surfaces, urethane insulation, fiberboard, and other corrugated materials in the storage facility will create an additional demand on ozone application that may reduce the effective delivered dose. The benefits of ozone treatment to cold storage rooms or facilities may be direct and indirect. Ozone destruction of ethylene in air filtration systems has been linked to extended storage life of diverse ethylene sensitive commodities.
Spartan Ozone Generators for Food and Beverage Applications
While most of Spartan's ozone generators can be adapted for food and beverage applications, several of the systems have been specifically designed with these applications in mind. The SPARTOX compact packaged systems produce ozonated water under pressure for use in a wide variety of applications. Only power and water are required for their operations. SPARTOX systems can be configured in a variety of materials to suit the specific requirements of the application. Follow the link SPARTOX Ozone Water Treatment System for more information.


1. THE 10 BEST Restaurants in Helsinki Updated October 2021 ...
Dining in Helsinki, Uusimaa: See 104,373 Tripadvisor traveller reviews of 1,899 Helsinki restaurants and search by cuisine, price, location, and more.
2. GOODWIN Steak House - Tervetuloa!
GOODWIN The Steak House. Eteläranta 14, Helsinki, 00130 Tel.: +358 (0) 50 4198 000 E-mail: [email protected]
5. Helsinki - Aussie Bar
helsinkis best drinks, live sport & music. were back! live sport live music. whats up. are you ready? check out all the pics from our 13th birthday party click here! we are closed this sunday 14th (fathers day) for our annual staff party. cheers! new opening times wednesday and
6. Eat.fi Helsinki | Ravintolat tyypin mukaan : Australialainen
Australian Gastropub: Woolshed is a premier gastro bar and kitchen. 100% Australian owned and operated, our awesome unique rustic atmosphere is the perfect place to enjoy a full flavoured crafted lager, sip on a refreshing glass of chardonnay or to simply enjoy a top notch meal thats light on the pocket (typical prices range from 11-20EUR).
7. THE 10 BEST Restaurants in Helsinki - Updated November ...
Best Dining in Helsinki, Uusimaa: See 104,549 Tripadvisor traveler reviews of 1,904 Helsinki restaurants and search by cuisine, price, location, and more.
The Top 10 Restaurants in Helsinki, Finland
9. Woolshed - Australian Gastropub: Craft Beer, Steaks ...
Woolshed - Australian Gastropub. Located in Helsinki and Turku. First things first, we are passionate about beer! We serve up an array of independent local and
10. WOOLSHED HELSINKI - AUSTRALIAN GASTROPUB - Vironniemi ...
11.10.2021 · Reserve a table at Woolshed Helsinki - Australian Gastropub, Helsinki on Tripadvisor: See 287 unbiased reviews of Woolshed Helsinki - Australian Gastropub, rated 4 of 5 on Tripadvisor and ranked #121 of 1,788 restaurants in Helsinki.
11. The Top 10 Restaurants in Helsinki, Finland
22.1.2019 · Helsinkis growing restaurant scene is underappreciated by outsiders but a great reason to visit the city. The capitals cafes, independent bistros and fine-dining establishments are full of food from all over the world with a Finnish slant and made with quality local ingredients.
12. Helsinki MICHELIN Restaurants - the MICHELIN Guide Finland
Starred restaurants, Bib Gourmand and all the MICHELIN restaurants in Helsinki on the MICHELIN Guides official website. MICHELIN inspector reviews and insights
13. Helsinki Restaurant | Dining Helsinki | Finnish Restaurant ...
The magic of Lapland in the heart of Helsinki. Family owned A&S Restaurants consist of eight unique restaurants in Helsinki. You can choose from the pure tastes of Lapland, best titbits of Scandinavian and Finnish cooking and the gems of Russian, French and Asian cuisine. We provide unique milieu, warm atmosphere and personalized service.
Helsinki restaurant guide featuring 68 best local restaurants recommended by Helsinki locals. Skip the tourist traps & explore Helsinki like a local.
15. Restaurants Tomi Björck
Scroll. Restaurants in Finland, Sweden and Australia. Exciting, experiential and award-winning, Tomi Björcks restaurants are anything but ordinary. Tomi travels the world to create unique culinary experiences that celebrate fresh, seasonal produce and relaxed, social dining. As the Executive Chef of his restaurants, each menu is carefully ...
16. Woolshed Australian Gastropub | Gourmet burgerit ...
Woolshed is Helsinkis premier gastro bar and kitchen. We serve up the best in gourmet international burgers, lobsters and prime cut Australian beef.
17. LES 10 MEILLEURS restaurants à Helsinki - Mis à jour ...
Vous sortez à Helsinki, Uusimaa : lisez sur Tripadvisor 104 549 avis sur 1 904 restaurants à Helsinki, recherchez par prix, quartier, etc.
18. The Food Scene in Helsinki: Where to Eat and Drink ...
17.3.2018 · Ravintola (Finnish for restaurant) Lasipalatsi was another Helsinki restaurant we went to for lunch. The interior was more traditional but the space was huge and very packed for lunch! We had a three-course menu: the starter was a roasted capsicum/bell pepper soup with almonds and parmesan and the main was (pictured above) a mixture of scampi and Finnish fish with lentils and cauliflower.
19. WOOLSHED HELSINKI - AUSTRALIAN GASTROPUB, Helsingfors ...
Woolshed Helsinki - Australian Gastropub, Helsingfors: Se 285 objektiva omdömen av Woolshed Helsinki - Australian Gastropub, som fått betyg 4 av 5 på Tripadvisor och rankas som nummer128 av 1 778 restauranger i Helsingfors.
20. Australians in Helsinki Australian expats in Helsinki
2.9.2008 · With InterNations, Australian expats in Helsinki are able to find both the help they need as well as lots of valuable information. Stadi or Hesa offers so much for expats to explore - our community helps you enjoy your stay to the fullest. Look through our Members Network to connect with Helsinkis Australian expats.


Once, long ago, my maternal grandmother was a privileged child. She had servants and maids and her father was one of the largest landowners in the state of Tennessee. As she grew, she wanted for very little. Her mother had died when she was very young, and the help coddled her. My grandmother went to the University of Tennessee in 1928, and was one of the 10 campus beauties at the time.
She met my grandfather, fell in love and married him after her freshman year at UT. He, too, was from a well off family, one here in Tipton County. Then the stock market crashed and they lost everything. My grandmother, soon to be the mother of four children, was never taught how to take care of herself. She had no idea about any form of housekeeping, because quite frankly, she’d never done it. And now, here she was, on a farm, with children, and she didn’t know what she was doing. I tell you this to explain why my artist mother does not cook. She has had a major learning curve and, well, she prefers to paint. And sometimes, sometimes, the results are very funny. Let me repeat, my mother is an artist. She does not cook. She uses the stove to clean her paintbrushes.
She can cook if she HAS to, she just prefers not to. When I was a child in New Orleans, there was a convenience store on Magazine Street that sold rotisserie chickens. We ate a lot of those. My mother’s artistic bent goes to her cooking/preparing foods as well. While in grade school, I would get very excited to spend the night at my father’s during the school week, as that meant he would make me lunch. My father’s lunch consisted of ham and American cheese on white bread with yellow mustard and mayonnaise, an apple and some Doritos. And it would be in a small, individual sized brown paper bag. This to me was heaven. You see, my mother’s lunch, and I kid you not, consisted of: shredded cheddar cheese with onion and mayonnaise on whole wheat bread OR peanut butter and mayonnaise on whole wheat bread OR peanut butter and onion on whole wheat bread, sugar cane or a half of a pomegranate, and some leathery fruit roll ups from the health food store.
This delicious meal was packaged in a very large green and white polka dotted bag with a red yarn ribbon. And sometimes my mother would draw on it for good measure. Oh, the horror. If she happened to fry chicken for us, she’d send the WHOLE chicken, in case we dropped a piece, or five. So you can imagine our Thanksgivings. When we returned to Tennessee, we were back with my mother’s family, and the tradition was to go out to eat on Thanksgiving. The entire family would dress up and meet somewhere and have a big meal together. Often, there were about 30 of us. This turned out to be a good thing and quite honestly, a relief, but my mother still liked to cook a turkey for leftovers. For some reason, for this one time a year, a turkey roasting gives a sense of home to my mom. It’s something that’s really, I don’t know, motherly. She does this for us, I think, for a sense of the holiday and also because she loves us enough to go that extra distance. Bless her heart.
Over the years, many, many years, it has taken numerous attempts for her to get it right. The one time I remember the turkey looking absolutely perfect, the light bulb exploded in the oven. Another year, she marinated the turkey in red wine. It was purple, I tell you, purple. Unless you have one of those pop-up ready things, it’s difficult to know if a purple turkey is thoroughly cooked. Once, we ordered a fried turkey from KFC- a side note for anyone wondering, that was one fabulous turkey. After a while my mother changed to ham. That first year, the dog was given the hambone and promptly began to throw up all over the dining room floor during dinner. We would have been more dismayed if we didn’t have food poisoning from the oyster dressing. That was the same year a mouse showed up in the kitchen. So here we were, the dog retching, us with food poisoning and a poor frightened mouse that had inadvertently stumbled into the wrong house. I should like my mother’s ham. I really should. Or I should be nice about it and probably be quiet.
However, I must say that not liking your mom’s Thanksgiving ham makes for great Dr. Seuss-like rhymes on Face book. To my surprise, soon after, I was handed over the turkey day reigns. I made a beautiful lemon and sage turkey, with butter, which had cooked properly under tented Reynolds wrap, mashed potatoes with blue cheese, cornbread dressing, and all the accompaniments. I was busy, and so, I gave my mother one task. One. To heat up the prepackaged gravy that came with the bird. Did she put it in a bowl and microwave? No. Did she put it in a pan on the stove and heat up? No. My mother put it in a corning glass dish, set it in the oven and promptly forgot it. I give you example A. This year we will go to Pine Crest. No muss, no fuss. And leftovers?
Well, I hear there’s a certain place in Tipton County that will bake or fry your brought in bird for $10. I’ll make some cornbread stuffing and probably buy a jar of gravy. After all, is it really the food we celebrate? No, I believe it’s the memories and the time together, the family, the love, etc. And, as my mom reads my column, I would like to thank her for being such a good sport. I love you, mom, happy Thanksgiving. And to you and yours, may you find yourselves surrounded by love this year and blessed beyond measure.


Meet Phenom NutritionMy daughter Mercedes got all fueled up for gymnastics with Phenom Nutrition. If you have an athlete in the family and are looking to boost their energy, properly balance their protein to crab ratio and fuel their work outs or games - then this could be a great fit for you! Specifically formulated for young athletes this protein powder is gluten free, non-GMO, non-rBGH and non-rBST. It's 100% all natural- no artificial anything! Oh and the vanilla flavor is VERY Snap Kid Approved! Check out their products here: http://amzn.to/2bnHQpe and read more about Phenom on their website: phenomnutrition.net
What is Phenom Young Athlete?
Phenom Young Athlete is a 100% natural protein powder that is nutritionally correct for kids. It is a precise 2:1 blend of protein and carbs. The protein is sourced from grass fed cattle, meaning the cattle have not been treated with steroids, hormones, anti-biotics or pesticides. The carbs are non-GMO sweet potatoes and whole grain brown rice. Phenom Young Athlete is gluten free. There are no artificial flavors, colors or sweeteners used.
What makes it different than other protein powders?
The ingredients. Put our ingredients side by side with the leading protein powders in the industry. You will see a huge difference. Our ingredients are on the front of the label where you can actually read them. Every ingredient has a purpose. Further you will notice how "fine" our powder is. We have formulated Phenom Young Athlete to mix easily and completely, which promotes easier digestion. Finally kids need more carbs than adults do. We maintain a precise 2:1 protein to carb ratio to create a healthy blend for a young body.


We accept Visa & Debit cards
Shop from our online store, process your order and we will deliver your good to your door – 24/7
Welcome to Jo Kelly’s online store
MINIMUM ORDER FOR DELIVERY £25
Order Beers, Sprits, Wines, Cigarettes, Foods, Soft Drinks, Chocolate, Medicines!
Everything we have in store is available for delivery to your door!
Order beer online : Order Alcohol online : Order Cigarettes online
We deliver Food, Drinks, Toiletries, Frozen Food even Pet Food.


At A Greener Today Weed Stores we are passionate about quality, artisan product, and the customer experience.
Each single one of these criteria has been met by a Snohomish restaurant just a short drive from A Greener Today Bothell which you must experience. So today we take you to Snohomish county where the cows still roam to see why The Repp and its Kobe Burger stand hooves above the herd of local eateries. This is one secret you’ll want to share. Check out their facebook today!
Something to get out of the way ahead of time is the cost. This is a $15 burger. Up to $25 if you get all 3 toppings to add on and substitute a salad or soup for fries. If you think thats not for you, or uneconomical, we understand. This is meant to be an informative look at a local indulgence, which isn’t for everyone.
It is rare that such a Symphony of flavors comes together so well as does this Burger. The blend on the patty is a secret and rightfully so. The quality and marbling of the Kobe Japanese beef is some of the best in the world. This is something you could experience here at a much lower price than a sit down steakhouse with a cut of meat that would be much smaller. The legendary Kobe beef is seasoned and then grilled to a perfect and juicy medium rare when it is then topped with onion and bacon jam, aioli, harvest greens and your choice of cheeses. This patty can stand by itself as a simple cheese burger but there are a few amazing add ons that take this sandwich to the next level. The fried egg, bacon and goat cheese fritters are all great options to elevate this burger.
Substituting a salad can be a lighter way to experience the burger, albeit a little expensive at a $3 exchange cost. Try the roasted Caesar salad. Grilling lettuce is something I’ve tried myself a few times before but the execution here is great.
This review would be incomplete without a mention of the risotto with a variety of local mushrooms and topped with a creamy and dense demi glace pictured below.
Available in two additional flavor profiles; the risotto’s perfect texture and seasoning is yet another testament to the Chef’s technique and ingredient quality that are ever present at The Repp.
They don’t have a website but they’re not hard to find, so make the journey into Snohomish after you grab some top notch Pot from our store experts at A Greener Today Bothell.


For the whole month of May, Real Junk Food Emporium will occupy 34-38 Boar Lane, Leeds, offering a pay-as-you-feel (PAYF) supermarket in partnership with The Real Junk Food Project to redistribute surplus, discarded and wasted food from around the city.
With edible, safe, and totally delicious food sourced from local businesses, supermarkets, restaurants, and Food Banks, this is a supermarket for everyone and anyone! To rebel against the food waste, we must all join the fight; the old and the young, the rich and the poor, the strong and the weak. With over 36 million tonnes of food being wasted every day in the UK, there is enough to go around!
Open 3pm-6pm daily, subject to change. All proceeds will be reinvested back into local projects associated with the cause.
Created in partnership withThe Real Junk Food Project, East St Arts, and LJ Partnership.
Special events: Real Junk Food Emporium: Fine Dining
Dates: Tuesday 15th May 2018 (Sold out), Tuesday 22nd May 2018, Monday 28th May 2018
Times: 7pm til 10pm
Venue: 34-38 Boar Lane
Tickets: £25 (plus booking fee)
Reimagine the possibilities of your food with a 5-course culinary journey that revitalises overlooked, undervalued and discarded ingredients to make themthe star of the table. Each week our creative kitchen headed up by Ox Club’s Andy Castle will conjure up an unexpected and inspiring menu from produce rescued in and around Leeds.
We invite 24 diners for to join our table for an intimate evening of food rebellion.
With a vision to allow all food to be valued and fulfil its purpose of being consumed, Real Junk Food Emporium celebrates the hidden beauty of the unused. A collaboration between food fanatics and creatives Andy Castle (Ox Club), Helen Russell Brown (HRB Bakes) and Caleb Elliott (Rainbow Junktion), with kind support from The Real Junk Food Project, East St Arts, LJP Partnership, and local businesses sharing our ambition to tackle food waste. All proceeds will be reinvested back into local projects associated with the cause.


Memories Matter, Call Us Today!
A Day in Kimmswick, MO
May 8th, 2024
We're going to Kimmswick, MO, a historic Mississippi River city! Enjoy visiting this quaint, charming town and explore it's many shops. We're having lunch at world-famous "The Blue Owl Bakery & Restaurant". Operating since 1983, you'll love their "warm and friendly service, home cooked meals and specialty desserts made with that homemade touch!" They're known for their desserts, not the least of which is the Caramel Apple Pecan Levee High Pie (pictured). "The Blue Owl has been featured on The Food Network, The Travel Channel, The Today Show and O Magazine."
Join us for your trip which includes luxury motorcoach transportation and lunch for only $129 per person!


KONARK EXPRESS is the go-to destination for those who want to enjoy tasty and delicious food while traveling by train. Now, you can order online Food in train and get it delivered fresh to your seat. With our quick food delivery in train, you can enjoy yummy and healthy meals even on the go. All dishes are prepared with utmost hygiene and safety standards so that you can indulge in guilt-free meals on the move. So, ditch those boring tiffin boxes and Order food in KONARK EXPRESS.
Visit the link to order food:- https://www.railrestro.com/tra....ins/order-food-in-ko


I’m a mom that all too often has to figure out lunch on the run, or at the very least needs snacks on hand just in case. This lunch was one for the road! It features a fun alternative to the usual sandwich, using apple slices in lieu of bread. My kiddo loves it with meat and cheese on Granny Smith apples for the combo of salty, tart, and sweet. But it is also fantastic with peanut butter with granola and raisins or any usual favorite. Give it a try!
Hardboiled egg, parsley, cherry tomatoes, apple slice sandwich with smoked turkey and sharp cheddar cheese, pretzel rods, strawberry cream cheese, strawberry fruit leather, and a Dove chocolate.


Some of the common predators of butterflies include but are certainly not limited to: wasps, ants, parasitic flies, birds, snakes, toads, rats, lizards, dragonflies and even monkeys! A few of the other animals that are constantly adding butterflies onto their menu list are frogs and spiders. These predators eat butterflies as butterfly eggs, caterpillars and adult butterflies.
Now, when it comes down to eating butterflies, there are two kinds of butterflies that these predators will consume: a good tasting butterfly or a bad tasting butterfly. To keep from becoming a tasty snack, some butterflies have developed a bad taste to their bodies. Monarchs taste bad because the caterpillars have eaten milkweed. Once a bird tastes one, they don’t want to try another one. Another butterfly, called the Viceroy, tastes good but looks so much like a Monarch that birds won’t eat it.
One thing that may be surprising to a lot of people is that a few countries have butterflies on their menu for humans to order! While most of us are appalled to eat anything as beautiful as a butterfly, there are quite a few countries that see the butterfly as a delicacy. Mexico, Africa and Southeast Asia are the few countries that find butterflies to be a great appetizer or dessert.
Mantis Eating a Monarch
Crab Spider has Caught a Butterfly. See How Well The Spider Was Camouflaged
in the Flower?


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Acid-hydrolyzed vegetable proteinSome brands of soy sauce are often made from acid-hydrolyzed soy protein instead of brewed with a traditional culture. This process may take only three days. Although they have a different flavor, aroma, and texture when compared to brewed soy sauces, they have a longer shelf-life and are more commonly produced for this reason. Some people feel the hydrolyzed sauces taste better, but some prefer the naturally brewed varieties. The clear plastic packets of dark sauce common with Chinese-style take out food typically use a hydrolyzed vegetable protein formula. Some higher-quality hydrolyzed vegetable protein products with no added salt, sugar or colorings are sold as low-sodium soy sauce alternatives called "liquid aminos" in health food stores, similar to the way salt substitutes are used.Carcinogens may form during the manufacture of chemical sauce.http://en.wikipedia.org/wiki/Soy_sauce


Raw organic medicinal handmade chocolate & elixirs. We invite you to explore your tastebuds with the exotic taste of Chocolate Mistico.
Chocolate Mistico is based on the system of food medicine, utilizing local wildcrafted ingredients when possible, raw, organic high quality superfoods and herbs, and non GMO ingredients.
Each handmade chocolate is also mantra infused and cultivated with love. It is recommended to chew the chocolate over 20 times per bite, or to allow it to melt in your mouth in order to absorb the benefits of the ingredients including the primary ingredient: cacao.
Chocolate comes from the seeds and nuts of the Cacao. Cacao is the raw natural form of Chocolate from an indigenous jungle fruit tree.
In history, Cacao beans were used instead of gold as money by Mayans and Aztecs. This jungle tree is in season year round which means we can enjoy chocolate all the time! In it’s natural habitat, the fruit pod can take 5-6 months to ripen and grows up to 8 inches in length. Raw Cacao beans are extremely high in antioxidant favonols, one of the richest sources of any food.
Raw organic chocolate contains magnesium and antioxidants.
It also acts as a laxative, calms menstruation, encourages muscle relaxation and bone building, increases energy, enhances mood, decreases appetite, and alleviates depression.
Chocolate Mistico also creates elixirs.
Elixirs are a liquid combination of superfoods and herbs that are delicious, nutrient rich, and fulfilling like a meal. They are an easy upgrade from smoothies and act as an alchemic vehicle to deliver natural medicine.
Co-founder and chocolate alchemist, Lacie is a Red Seal Culinary chef who has over 10 years of professional kitchen experience, including cooking at the Grand Floridian in Walt Disney World, Florida.
She carries Food and Sanitation certification and ensures a high level of cleanliness and professionalism with all products.
Chocolate Mistico creations are available in Bucerias, Mexico, where Lacie lives 8 months of the year, and by custom order for delivery or pick up. Available in Canada as a summer treat. Chocolate Mistico workshops and home parties are also available, either to entertain/demonstrate or educate hands on in the home or at an event. Chocolate Mistico can be pre-ordered in large or small quantities, customized for your liking or for a special event such as a yoga retreat, workshop or birthday party.
Frequently asked questions
How do I order?
Please call, text or email Lacie to place an order. Please note that orders must be a minimum of one dozen chocolates.
Where do I pick up the order?
Orders can be collected from Lacie’s Mexico home, or at Acu Harmony & Health in Stony Plain, Alberta.
What is the best way to travel with chocolate?
True raw chocolate melts or softens at room temperature so bring an ice pack and an insulated lunch bag to keep chocolate very cold. This is only necessary if you don’t eat it all on the way home!
Where can I view the menu?
The chocolate menu is posted on Facebook. The menu is always changing based on season, local availability, and which ingredients are fresh, raw and inspired. Lacie uses her intuition and creativity in the kitchen, resulting in unique combinations. Get in touch to talk to speak with Lacie about current menu, a custom order, or let her surprise you!


Kitchen Production: Students will learn, through demonstration to prepare, plate and present foods in a professional working kitchen. This practical learning lab provides the opportunity to practice and develop the fundamental skills, methods of cookery and presentation of dishes suitable for a variety of foodservice settings. The students will have many opportunities to practice knife handling and familiarize themselves with basic kitchen equipment. Students will learn safety, sanitation, and hygiene in food preparation areas.
Baking Techniques: This course will provide the student with an understanding of all practical basic preparation methods and general terminology related to the pastry department. The student will prepare basic pastry and pies, cookie dough, sponges, custards, pudding, meringue, and bread.
- Uniforms provided
- Knife roll provided
- Students will need non-slip CSA Blue Rectangle safety footwear
- Classes include a demo session and a lab (kitchen) session
February – April (COOP through student’s home school)
May – June (class days and times TBD)


At Cafe Flambe, we work hard to bring you the finest, freshest, most flavorful organic food. One way we do this is by staying on the cutting edge of sustainable organic farming and gardening. We aim to sell our customers foods grown and processed using the radical but ancient concept, care.
Our management is always interesting in showcasing the best variety of Organic Food at the Cafe and we feel you may appreciate other ways we can bring the taste of "organic" into your lifestyle. We put our hearts and minds into crafting a range of recipes that use only the world's most premium, flavorsome ingredients. And we use only a minimum of those ingredients to ensure the flavors emerge purely and distinctly. Our goal is for you to savor the same fresh taste we do while out in the fields.


Master Activity: Do it yourself BBQ!
On March 19 you can enjoy a delicious three course dinner with your fellow Economics students! To add to the spring vibes of the past weeks, every course of this dinner will be prepared on the BBQ. Moreover, the activity also includes 3 drinks.
- Took place on March 19, 19.00h
- Registration Deadline
- March 17, 16:00h
- Smikken en Smullen, Tilburg
Three courses dinner and three drinks for only €17,50!
Phone: +31 (0)13-4664040


Welcome to Sweet Hart Bakery!
I'm Lauren Hartman and from a young age, there's always been a special place in my heart for baking. I grew up in Annapolis, MD, learning to bake from my Mother and Grandmothers, each of them teaching me a little something different, but all of them imparting the importance of baking with love in order to create something truly special for the people I care about.
Today, I still have that mentality and nothing brings me greater joy than to gift special baked goods to my friends and family. By sharing cupcakes, cookies, pies and other treats with those closest to me, word began to spread, orders started to come in, and my hobby of baking slowly turned into a small business--Sweet Hart Bakery was born!
I’d love to hear from you! Follow me on Instagram @SweetHartBakery or email me at email@example.com.


It's no secret that most people choose to put maple syrup on their pancakes and waffles. This adds some sweetness to breakfast and can make your morning more enjoyable. But are there other uses for maple syrup? Yes, there are plenty of ways to use this product. You may want to stock up and continue reading to see some unique ways to use maple syrup:
Top Your Favorite Ice Cream
If you've run out of chocolate sauce or fudge, or if you're just wanting to experiment with different flavors, adding some syrup to your favorite ice cream is a delicious option. This may just become your favorite ice cream sundae topping.
Sweeten Up Your Oatmeal
If you're trying to avoid buying the pre-packaged sugary instant oatmeal but still want to feel satisfied at breakfast time, you should drizzle some maple syrup into your oatmeal. This will make your bowl so much tastier and it can encourage you to eat oatmeal more regularly.
Use it as a Sugar Substitute
If you're looking for a way to minimize your granulated sugar usage, you may want to grab some more maple syrup. This can easily be used in place of sugar for many recipes, including cookies, dressings, and cakes. This can give you a slightly more natural way to sweeten your favorite snacks and foods.
Experiment with a New Cocktail
If you like drinking and you're wanting to be more adventurous, you may want to stir in a bit of maple syrup to your favorite rum or whiskey drink. You can also experiment with using maple syrup as a garnish or as a rim for your cocktail glass.
Sweeten Up Your Breakfast Meats
Maple syrup will also make your breakfast sausage or bacon extra special and delicious. You may find yourself wanting to plate up a second serving!
Drizzle It Over Your Popcorn
If you want to plan an incredible movie night in, why not drizzle some maple syrup over your popcorn? This gives you something new to try and it's a better option than going out and spending money on concession stand food and pricey movie tickets.
Maple syrup is a delicious treat and it can make so many meals, snacks, and drinks that much better. If you want to stock up on maple syrup so that you don't ever run out, be sure to look into purchasing high-quality syrup, such as grade A Vermont Maple Syrup.Share


Staffed with chefs trained by culinary author Wayne Gisslen with a kitchen designed by a Walt Disney Co. consultant, the Golden Era Productions food services have been rated “A” by Riverside County, which also bestowed an award of recognition on the facility.
An Italian pastry chef bakes homemade bread daily in a state-of-the-art kitchen with a dining room equipped with food buffets offering nutritious, balanced meals, often featuring locally grown organic ingredients.
Reviewed by a top nutritionist, meals include:
Ron Miscavige … was obsessed with eating, from his garlic-laden foods and exquisite birthday dinners that were a gift from his son to the bratwurst and Polish sausages…
Ron Miscavige knew all about the quality of Golden Era’s trained chefs and the food they prepare, and frequently ran back to the kitchen to compliment them. In fact, he was obsessed with eating, from his garlic-laden foods and exquisite birthday dinners that were a gift from his son to the bratwurst and Polish sausages he sent away for and stored in the kitchen. But rather than write the truth, to sell books, his ghostwriter Dan Koon pulled discredited myths off the Internet claiming that the food is swill.
Jennifer Alpers, who has overseen the food operation since 2007 as director of domestic services, notes that Ron Miscavige was extremely familiar with the high quality of the food services and knew the chefs personally. She said that Ron’s claim in his “memoir” that food is “substandard” is knowingly false. While the best of deals are gotten, the expenditures for food are more than 10X what Ron claims, information he would never have firsthand.
“All I can say is that I know Ron, and I’ve known him since the day he got here,” she said. “And I have personally eaten with him and I’ve had him come into our kitchen and tell us how rave he is about the food, complimenting us, saying how great the meals are, how complimentary he is to our baker and our pastry chef, who’s made his… every single birthday cake for the last 25 years that he was here.”
Unlike Ron Miscavige, pictures don’t lie: See the elaborate
birthday cakes and meals Ron thoroughly enjoyed during his 27 years at
Golden Era Productions, a far cry from how he characterized the quality of food he and other staff members enjoyed:


What a Pearler!
This was recently made in our studio workshop – a beautiful ring, featuring 7 Australian South Sea Pearls, set in 18ct rose gold.
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Visiting Sydney soon? A little over a month ago the Good Food Guide announced it’s list of hatted restaurants for 2019, so if food is your thing, read on! The Australian Good Food Guide Chef Hat’s are Australia’s equivalent to Michelin Stars and have been awarded since 1982. Taste, ingredients, presentation, technique, value, and consistency are all taken into account by the anonymous AGFG Inspectors, who give a score out of 20. It is a huge […]


As a new mom I have very little time during the day to myself. One thing I wasn’t prepared for about motherhood was how hard it would be to sit down and eat a meal. All my time and energy goes into taking care of my ten week old, and sometimes that means soothing a crying baby instead of fixing myself a good meal.
If a meal I’m making takes longer than five minutes, it’s just not happening. Sometimes even cooking dinner for myself and my husband is a struggle. Last night I had no time to fix a full meal, so instead I pulled out the Progresso Bistro cups and brewed Chris and I cups of soup with my Keurig!
A typical day for this new mom consists of getting up, feeding the little man, and then entertaining him throughout the day. He got his two month vaccines on Monday and ever since he’s been super clingy and fussy any time I leave the room. I love any and all excuses to cuddle, but it also makes it really difficult to take care of myself throughout the day. I never knew getting time to eat would be such a luxury!
When I first brought up the idea of brewing soup for dinner, Chris was a bit skeptical. He was really worried that the soup would taste like my morning coffee, but it didn’t! And that was the best part because I didn’t have to clean out the Keurig before brewing the soup. The less work I have to do, the better.
All we had to do was pour the packet of flavor in a coffee cup,
add the K-Cup to the coffee maker,
and hit brew!
And there you have it, a delicious and creamy cup of soup.
I love the bistro cups, and as a new mom it makes it super easy for me to not skip a meal because they’re so quick to make!
Progresso Bistro Cups just launched in the Northeast and come in three flavors: Tomato Parmesan, Broccoli & Cheese and Creamy Southwestern. Please visit the Bistro Cups Website to find your local retailer and get a $2 off coupon. You can find the Bistro Cups soup or coffee aisle at your local supermarket.
Coffee isn’t the only thing you can brew with your Keurig! Which Bistro Cup #thenewbrew would you try first?


What Does a Plant-Based or Plant-Forward Diet Mean?
Read more about the wide variety of nutritious foods that can be a part of any plant-based diet.
Is Switching to a Plant-Based Diet Good for Your Health?
Learn about the health benefits you may experience from a plant-based diet, depending on the foods you choose to eat.
How Do You Get Enough Protein on a Plant-Based Diet?
There are so many delicious plant-derived sources of protein. Find out how to get all the protein your body needs.
What Are the Potential Negatives of a Plant-Based Diet?
Can a plant-based diet be too restrictive or expensive to follow? Consider the various factors involved in going plant-based.
Is a Plant-Based Diet Better for the Environment?
Find out how switching to a mainly plant-based diet can help reduce emissions and protect the environment.
How Do You Start a Plant-Based Diet as a Beginner?
Changing your diet may seem daunting, but these tips can help you ease into a new routine in a way that works for you.
What Should Be on a Plant-Based Grocery List?
Get inspired by a diverse list of foods to shop for each week to keep you and your family happy and healthy.
What is a Good Plant-Based Meal Plan to Follow?
Finding a meal plan that works for you is key. Here’s what a day on a plant-based diet might look (and taste) like.
What Are Good Resources for Plant-Based Recipes?
There are a wealth of websites and cookbooks dedicated to plant-focused recipes - here are a few recommendations.
Glossary of Terms: A Guide to Plant-Based Diets
Vegan, vegetarian, climatarian, pescatarian - learn what these terms mean, and what the differences are between these diets.
Resources: Learn More About Plant-Based Diets
Interested in learning more? There are many great resources about plant-based eating that you can explore.
Watch a Webinar About Adopting a Plant-Based Diet
Watch Dr. Keisha Callins, the author of this toolkit, give an informative presentation about plant-based diets.
What Is a Plant-Based or Plant-Forward Diet?
A plant-based or plant-forward diet is a way of eating that focuses on getting more of your nutrition from plants. People who adopt this style of eating are not necessarily vegetarians or vegans. Instead, people who adopt plant-based or plant-forward diets just incorporate more plant-based nutrition into their eating patterns.
Why should you consider choosing a plant-based diet? There are so many reasons--and this toolkit will explore many of them--but above all, when you adopt a plant-based diet, you not only have the opportunity to improve your own personal health, but you have the opportunity to improve the planet’s health, too.
What Foods Do You Eat on a Plant-Based Diet?
Easy-Peasy… In addition to fruits and vegetables, you can eat a variety of nuts, seeds, oils, whole grains, legumes, and beans. In short, you can eat almost everything, including small amounts of dairy, seafood, poultry, and even red meat, if you like!
Adopting a plant-based diet means that most of your calories come from plant-derived sources, but it doesn’t have to mean that you are vegetarian or vegan. It’s important to ensure that your diet is as sustainable for you as it is for the planet. Over time, you can train your palate to prefer fruits, vegetables, beans, and grains, and it’s okay to occasionally reach for meat or dairy, especially if it comes from a local, pasture-based farm. Overall, try to “eat the rainbow” when it comes to fruits and vegetables and emphasize plant-derived foods.
You can approach your plant-based diet as an adventure that presents a multitude of options to try something new, like a tofu scramble instead of eggs, or an old favorite reimagined, like Buffalo-style cauliflower “wings”!
Can You Occasionally Eat Meat on a Plant-Based Diet?
Yes, absolutely! A plant-based diet is a pattern of eating where you prioritize plant-based options, but it does not mean you could never eat meat or dairy.
As one example, the EAT-Lancet Planetary Health Diet recommends the following guidelines for the consumption of animal products as you transition to a more plant-based diet: no more than one serving of dairy per day and no more than one small portion of red meat, two servings of poultry, and two servings of fish per week.
Is Switching to a Plant-Based Diet Healthy?
Yes! Like any diet, it depends on the foods you choose to eat. If you’re mainly eating french fries and other carbohydrates, you are technically eating plant-based foods, but would be missing many vital nutrients.
A well-balanced plant-based diet is not deficient in the essentials for optimal health (protein, fats, carbohydrates, vitamins, and minerals) and may offer the added benefit of fiber (helps to keep your bowels regular) and phytonutrients (help fight cancer cells).
Is It Safe to Eat a Plant-Based Diet During Pregnancy?
Yes! A plant-based diet is a healthy choice at any stage of life and can provide the additional nutrition needed to support pregnancy and breastfeeding. For example, a plant-based diet can easily provide adequate amounts of Calcium (found in foods like spinach and beet greens), Folate (oranges, bananas), Iodine (iodized salt and seaweed), and Vitamin A (sweet potatoes, and carrots).
Prenatal vitamins are still generally recommended for most people regardless of their dietary habits and should contain key nutrients such as B-12, DHA, and Choline.
While breastfeeding, there may be an increased need for overall calories, protein, and vitamins D and B12.
Can I Eat a Plant-Based Diet if I Have a Compromised Immune System or Other Health Conditions?
It’s a win-win situation! Research has shown that a plant-based diet is a great way to optimize your health. To put it in sports terms, a plant-based diet is a lifestyle strategy that can help your body play a better defense and a bolder offense by boosting your immune system, reducing inflammation, and helping you maintain a healthy weight.
A plant-forward diet has the potential to improve your overall well-being by removing or reducing physical barriers to achieving your goals for all the things you need and want to do.
Do I need any special supplements if I’m not eating meat?
Any unbalanced diet- whether you are eating meat or not - can lack nutrients! Because a plant-based lifestyle encourages the intake of a wide variety of foods, it actually may have the potential to be the most balanced diet you can follow.
If your plate is covered mostly in some combination of vegetables, beans, peas, nuts, seeds, whole grains, and tofu, as well as occasional dairy, eggs, poultry, and fish, you are unlikely to leave any gaps in your nutritional needs.
However, If you decide to become a vegetarian or vegan, you should discuss the benefits of taking supplements (such as B12, Zinc, and D3) with your health provider or a nutritionist/dietician.
How can a plant-based diet benefit me and my family?
It could help you extend your life and improve your quality of life! A plant-based diet has been shown to reduce your risk of chronic diseases such as heart disease, diabetes, and high blood pressure. It has also been shown to decrease your risk of developing or dying from the leading causes of death – cancer, heart disease, and stroke. It is just as important to realize that if you should become ill, a plant-based diet helps to strengthen your immune system and help reduce your recovery.
How Do You Get Protein on a Plant-Based Diet?
It’s a common misconception that plant-based diets don’t provide enough protein, but that just isn’t true!
What are Plant-Based Sources of Protein?
Let’s keep it plain and simple! Plant-based protein comes from plants. Easy to find options include beans, broccoli, chickpeas, greens, lentils, nut butters, seeds, peas, potatoes, quinoa, seaweed, soymilk, spinach, tempeh, and tofu.
What Vegetables Are High in Protein?
You are probably already familiar with 5 of the plants that are highest in protein, including:
- spinach (remember Popeye)
- kale (not just a good garnish!)
- lentils (super easy to cook)
- broccoli (not just for your kids)
- beans (so versatile… they can be added to breakfast/lunch/dinner/and supper too!)
Can You Build Muscle with Plant Protein?
Surprise, Surprise… the answer is yes! All plants have protein, and your body is naturally designed to use any protein to build muscle. Research shows that plant protein is not inferior to animal protein. In fact, according to a study reported in Sports Medicine, in response to resistance training, a high-protein, plant-based diet supports muscle strength and mass gains just as well as a high-protein diet from animal sources.
Which Is Better, Plant Protein or Animal Protein?
Hands down, more bang for your buck from plant protein! In addition to the fact that switching from animal-based protein can help reduce greenhouse gas emissions, it can also help you stay healthier. Plant-based proteins are nutritional overachievers because they provide many added benefits including vitamins and minerals (keep you healthy overall), antioxidants (help prevent cancer), phytochemicals (strengthen the immune system), and fiber (keeps your bowels regular). In addition, plant proteins may offer a protective benefit to your kidneys in the long run.
What Are the Negatives of a Plant-Based Diet?
Grow into a new attitude! The hardest part about switching to a plant-forward pattern of eating is that it requires us to abandon the attitude that historically, eating meat has been thought to be a source of strength (hunters/soldiers) and later became associated with prestige on a platter.
Time has shown that it is more prudent to seek plant-based protein for better long-term health. We can now embrace that our status in society should not be based on what we eat (or wear for that matter).
Is a Plant-Based Diet More Expensive?
Quite the contrary! You may actually save a few dollars by adopting a plant-based lifestyle, and it may not be as challenging as you think. Try the alphabet approach:
- Avoid faux (fake meat products are often more processed and more costly)
- Buy in bulk (load up on your pulses - beans, lentils, and chickpeas - as they can be cheaper dried and uncooked)
- Choose frozen (if fresh is not available, it’s the next best thing)
- Don’t deviate (stick to your grocery list)
- Explore recipes (try different recipes that allow you to use up the ingredients you already have on hand and that may allow you to swap in ingredients when they are in season).
Do All Neighborhoods Have Access to Plant-Based Foods?
To be honest, this can be tricky but totally doable! Not all neighborhoods and communities in Georgia have the same access to fresh fruits and vegetables. Depending on where you live, it may be helpful to shop outside your zip code.
The good news is that there are many local farmers markets and community cooperative initiatives increasing access to produce. For example, there are farmers markets hosted in select MARTA stations in Atlanta, allowing people to access fresh food as part of their daily commute.
And, many farmers markets across the state have programs to make the food they sell more affordable. For example, many Georgia farmer’s markets accept SNAP/EBT dollars. In addition, some markets allow SNAP/EBT dollars to go further by providing dollar for dollar matching. So, $10 of SNAP benefits, for example, can get you $20 worth of food at these markets.
Finally, the wide variety of plant-based options allows you so much flexibility in what you can put on your plate, and most items like beans, nuts, seeds and whole grain are often easy to find and reasonably priced.
Is Plant-Based Better for the Environment?
That’s an easy one: YES! There is no doubt that your personal food choices can impact the climate. Recent studies show that even just removing beef from the typical American diet, can lower the carbon footprint of our food by almost 25%.
Everyone can help advance climate solutions by adopting a plant-based diet to help preserve our ecosystem and environment.
You can reduce the carbon footprint of your diet even further by eating fruits and veggies in season, buying local produce when possible, avoiding packaged or processed foods, choosing certified organic when possible, and trying to prioritize/plan/prepare for more plant-based sources of protein.
Can Switching to a Plant-Based Diet Cut Greenhouse Gas Emissions?
Yes, and by a significant amount!
Conventional animal agriculture produces greenhouse gas emissions that fuel climate change. For example, cows and other ruminant animals such as goats and sheep release methane gas, a powerful greenhouse gas. This occurs as part of their digestion process as well as from their manure.
Another powerful greenhouse gas, nitrous oxide, is released from manure and is also often used as a chemical fertilizer. Globally, there are also emissions associated with clear-cutting forests to make space for pasture land. A small number of farmers, including some based in Georgia, are raising cattle and other livestock in ways that minimize or even eliminate these impacts. However, most meat we consume in the U.S. does not.
Researchers have worked to quantify the global impact of animal agriculture. Phasing out conventional animal agriculture over the next 15 years would have the same effect as a 68 percent reduction of carbon dioxide emissions by the year 2100. Research and projections by two researchers in the journal, PloS Climate, found the impact of switching to a plant-based diet had the potential to offset almost 70 percent of the heating effect from emissions and limit global warming by 2 degrees.
How Can I Eat Sustainably Without Being Vegan?
Where there is a will, there is a way!
Should you decide to incorporate any animal products into your diet, then it would be best to reach for the pasture-raised options. Here’s why: while grass-fed animals take longer to grow, pasture animals have more room to graze so they can actually improve land use, nutrient and manure management, and soil health while decreasing overall emissions.
In fact, a recent peer-reviewed study demonstrates that while regenerative farming (rotating cattle, chicken, and pigs) requires more than twice as much land, it has the potential to reduce emissions by 66%. That’s a huge climate credit that we can capture just by updating farming practices.
Some farms have even found that carefully managed regenerative grazing practices can actually sequester more carbon into the soil than is produced by raising the livestock.
How Do You Start a Plant-Based Diet?
Just do it, slowly and with intention! Maximize your veggies and don’t be color-blind. Try to make sure half your plate is filled with veggies and make an effort to eat fruits and vegetables in a variety of colors throughout the week.
Minimize animal protein and feel free to start slowly. You might begin by having meat as a topping or garnish instead of the main event; then move to one meat-free day per week. Eventually, meat could become just a celebration food (for example, on your birthday and other special occasions.)
What Foods Should Be on a Plant-Based Grocery List?
- Fruits and Vegetables
- Legumes (black beans, chickpeas, kidney beans, lentils)
- Nuts (almonds, cashews, pecans) and
- Seeds (sesame, pumpkin, flaxseed)
- Whole grains (Quinoa, brown rice, oats, teff)
- White Meat (pork, chicken, turkey, and other birds)
- Dairy Products
- Fish and seafood
Limit or Let Go:
- Restaurant Food (read the description if packed with excessive calories)
- Red Meat (e.g., beef, lamb, mutton, veal, venison, goat)
- Processed Meat (e.g., hot dogs, sausages, burgers, salami, jerky, deli meats)
- Ultra-processed foods (e.g., ready to eat meals, sodas, cookies, noodles)
- Sugar (read your label and look for added sugars)
What is a Good Plant-Based Meal Plan?
You must do what works best for you! It is important for you to find a food pattern that works for you. Don’t be afraid to explore and alternate and intertwine your plant-based food preferences- keeping in mind that the goal is to increase plant-based nutrition.
Here are a few examples of what a day of plant-based eating might look like:
Breakfast: Steel-cut oatmeal with chopped nuts, fresh or dried fruit, and a plant-based milk like soy, almond, or oat.
Lunch: Green salad topped with quinoa, chickpeas, cherry tomatoes, fresh or frozen sweet corn, and sunflower seeds or sliced almonds, drizzled with a lemon and olive oil vinaigrette
Dinner: Black bean burgers with coleslaw and sauteed peppers on the side
Breakfast: Tofu (or egg) scramble with mushrooms, greens, and tomatoes; whole grain toast
Lunch: Roasted red pepper + portobello mushroom sandwich with hummus (and cheese, if you please); carrot sticks and a handful of pistachios on the side
Dinner: Minestrone soup with salad and warm rolls with olive oil for dipping
What Are Good Resources for Plant-Based Recipes?
Take your tastebuds on a global adventure! Try recipes that encourage you to explore plant-based recipes from across continents and cultures.
A few resources for plant-based recipes include:
- Deborah Madison’s Vegetarian Cooking for Everyone
- Bryant Terry’s cookbooks, including Afro Vegan and Vegetable Kingdom
- Serious Eats offers a wealth of vegan and vegetarian recipes you can browse by diet
- Plant Based on a Budget focuses on affordable recipes for vegan dishes of all kinds
Make your meals an opportunity to engage family and friends, not just for the food and fellowship but because together, we truly slow down the effects of climate change.
Glossary of Terms: Plant-Based Diets
Climatarian: This diet is based on fruits, vegetables, legumes, nuts, seeds, and whole grains. Red meats like beef and lamb are discouraged, although most climatarians consume moderate amounts of pork, poultry, eggs, dairy products, fish, and seafood.
Flexitarian: A less restrictive way of being vegetarian, the flexitarian diet can include eggs, dairy foods, and occasional meat, poultry, ﬁsh, and seafood.
Pescatarian: In addition to plant-derived foods, a pescatarian diet includes eggs, dairy foods, ﬁsh, and seafood, but no meat or poultry.
Plant-Based Diet: A diet that is primarily based on plant-derived foods, including grains, beans, and nuts in addition to fruits and vegetables, and may include occasional meat, poultry, dairy, and seafood if desired.
Raw Food Diet: This diet includes eating mainly uncooked, unprocessed foods derived from plants. The raw food diet also emphasizes organic ingredients. Foods may be sprouted, juiced, dehydrated, or blended, but heating foods above 118 degrees Fahrenheit and any other processing is discouraged.
Vegan: A 100% plant-based diet that incorporates no foods derived from animals, often including honey.
Vegetarian: Also known as lacto-ovo vegetarian, this refers to a plant-focused diet that includes eggs and dairy, but no meat, poultry, or seafood.
Introduction to Plant-Based Diets + Other Approaches to Sustainable Eating
- What is a plant-based diet and why should you try it?
- The Climatarian Diet
- What is a Climatarian Diet? A Complete Guide to Adopting a Sustainable Eating Approach
- How to eat sustainably without going vegetarian (or vegan)
- A 10-Minute Interactive Guide to a Healthy Plate and a Healthy Planet
- Podcast: Sustainable Diets for Personal and Planetary Health
- Grassfed Beef and Climate Change
- A New Study on Regenerative Grazing Complicates Climate Optimism
Health + Nutrition
- The Power of Plant-Based Eating
- Can a plant-based diet prevent or even reverse chronic disease?
- Do Vegetarians and Vegans Need Nutritional Supplements?
- 5 benefits of plant-based diet
Plant-Based Diets, Pregnancy + Childhood Nutrition
- Pregnancy – A vegan diet while pregnant
- 5 Steps to a Plant-Based Pregnancy Diet
- Are Plant-Based Diets Healthy for Children?
Plant-Based Diets + Protein
- What is plant-based protein?
- Yes, plants have proteins
- Plant Proteins and Kidney Health
- A Nutritionist’s Guide to Plant-Based Protein
- Vegetables High in Protein
- Plant-Based Sources of Protein Infographic
Eating Plant-Based on a Budget
Watch a Video About Plant-Based Diets
In this engaging and informative webinar session, toolkit author Dr. Keisha Callins gives an overview of the content in this toolkit and answers common questions like:
- How does a plant-based diet reduce carbon emissions?
- How can my family make the switch to eating less meat?
- Does going plant-based mean I have to be vegetarian or vegan?
You can also watch the full recording of this webinar, including presentations about composting and electric vehicles.
You may also download Dr. Callins' slide deck, which includes links to useful resources.
Meet Our Expert
Keisha R. Callins, MD, MPH
Community Health Care Systems


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CHS World Cultures Middle East Music and Food Project
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MIDDLE EAST FOOD AND CUISINE WIKI!!!
BY SIOBHAN GIBSON.
Period 3 World Cultures, Neiffer.
For my project I have chosen to research the food and cuisine that is prepared and eaten in the Middle East. Throughout this project I have come to the conclusion that in the Middle East there are many different types of foods that people in the Middle East eat, depending on the religion and the time of year that it is supposed to be eaten. Foods in the Middle East are very unique, but they also ahve recipes that are very similar to the food and cuisine that we eat here. Many of the ingredients they use in the Middle East are the very same or very close to the ones we use here.
Before I discuss the food, I am going to talk about some of the ingredients
in the cuisine of the Middle East. Although some of the ingredients are very close to the ingredients we use everyday some of the more unique ingredients commonly found in the Middle East include:
<<Olives and olive oils>>
<<Bulgur (Birghil)>>: is cracked wheat; which is used in recipes such as Tabuli and Kibba.
<<Cardamom (Hale)>>: a very common spice in many Middle Eastern households.
<<Rose Water (Myh Warid)>>: is an aromatic water containing the extract of roses, common in Middle Eastern Deserts.
<<Saffron (Zaafaran)>>: Saffron is the deep-orange, aromatic, dried stigmas of a purple-flower crocus. Used to colour and flavour foods such as rice.
I have also come to the conclusion that unlike most, if not all, of the people in the Middle East farm their own ingredients for the foods. Many of the ingredients co
me from very different places. For example milk is a very common ingredient used by Middle Eastern's and it comes from many different animals. A few of those animals include:
as well as a few others. The Middle East is even trying new milks such as flavored milk!
Middle East Christian Christmas Time!
Like many of the different religions here, in the Middle East the religions there celebrate different holidays and celebrations. During those celebrations and holidays the religions eat many different types of foods. One religion celebrated in the Middle East is Christmas, which is celebrated the Christians that live there. The foods they eat during the holidays include:
*Baba Ghannouj (ba-ba gan-oosh): which is made mostly from eggplant and has tahini and a sesame paste which is also one of it's main ingredients.
*Couscous: which is a grain that goes with everything. It can be very unique when people add vegetables, spices, even fruits such as cranberries.*Spinach Fatayer: small, triangular spinach pies. They include fresh spinach, walnuts, adn extra ingredients added for unique flavors.
As well as many others.
A Time to Fast! (Which means giving up eating, incase you didn't know!)
In many religions, especially in the Middle East, there are times when it is considered rude to eat. Fasting is a time to show respect, and when you do not do it you are being disrespectful. One fasting time for Muslims in the Middle East is called Ramadan. During Ramadan they eat two meals, one before the fast, and one afterwards. Before they begin fasting they eat a meal called Suhur which is eaten in the morning, and afterwards they eat a meal called futuur at night when the fasting is done.
In most of the Middle East due to the religions itis considered a very bad and immoral thing to eat foods such as:
PIGS! (Due to the fact that are considered "filthy" animals.)
Since pork and pigs are not eaten in the Middle East the most common meat eaten there is lamb and chicken.
FAST FOOD IN THE MIDDLE EAST!
I've also came to the conclusion that in the Middle East they have foods that are very similar to the foods we eat here. For example they have foods that are similar to our fast foods. One example of their fast foods is from the McDonald's restaurant and it's the McDonald's version of the falafel sandwhich, of course, called the
It is very popular as a fast food. Vendors sell it on the street corners in Cairo. As a main dish it is served as a sandwhich stuffed in pita bread with lettuce, tomatoes, and tahini; a very close version of our own "Big Mac".
//The Spice of Vegetarian Cooking//
), by Martha Rose Shulman.
2 cups couscous
3 cups water
1-3/4 cups raisins
boiling water to cover
2 Tbsp butter
1 onion, chopped
4 Tbsp slivered blanched almonds
1/2 cup chopped dried apricots
2 Tbsp cinnamon
1/2 tsp turmeric
1 tsp ground ginger
sea salt to taste
3 Tbsp honey
2 oranges, peeled, white membranes removed, chopped
Place the couscous in a bowl and pour on the water. Let sit while you prepare the remaining ingredients.
Place the raisins in a bowl and pour on boiling water to cover. Let sit 15 minutes, then drain and retain the soaking water. Add water to measure 2 cups.
Heat the butter in a heavy-bottomed, lidded saucepan, in the bottom of a
or a flame-proof
. Sauté the onion over medium-low heat until it begins to turn golden. Add the raisins, almonds, dried apricots, spices, honey, and soaking liquid from the raisins. Cover and simmer 25 to 30 minutes.
Meanwhile rub the couscous between the palms of your hands, then place in the top part of the couscoussiére or in a steamer above the simmering sauce and steam 25 to 30 minutes. Transfer to a platter and toss with the sweet, spicy sauce and the oranges. Serve at once.
Serves 8 generously
History of COUSCOUS!
In the 11th century, the Arab
-Islamic conquest helped disseminate couscous to all around the North-African region.
conomic growth and the development of wheat farming both accelerated this expansion. Thus couscous was brought to Andalusia, and the Mediterranean perimeter. Even the 16th century French writer François Rabelais was able to appreciate the taste of "Coscoton à la Moresque" in Provence. South America became acquainted with couscous as well, through the Portuguese community who emigrated from Morocco.
The expansion of couscous continued during the 20th century, driven by large waves of migration from North Africa to various European countries and especially France, where this dish became very popular . In fact, many surveys reveal that couscous is second preferred dish among the French.
Now a dish of international renown, couscous is the ambassador of North African cuisine and the epitome of the delicacy of Moroccan culinary art. With its rich tradition, couscous remains one of the most attractive and mysterious dishes in the world.
When is COUSCOUS EATEN?!
Couscous is a very popular dish in the Middle East. It can be served with pretty much everything they eat there. They use it for many dinners and celebrations such as
Ramadan (Before of after, not during of course!) as well as many other times. It is very common in all the households there as well.
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We serve men, women, children, the elderly, the working poor, the unemployed, veterans, immigrants, the homeless, and those who are food insecure.
Ours is no-questions-asked policy.
All are welcome without regard for race, religion, or ethnicity.
We strive for an environment that is safe, clean, and pleasant.
We endeavor to serve with love, respect, and compassion.
In the spirit of caring and sharing, the Faith Kitchen’s mission is to provide nutritious meals for the hungry in our community.
The soup kitchen began in 1983 with humble beginnings as part of Trinity Lutheran Church in Dover. One day a man came to their food pantry and asked for a can opener to open a can of beans, so he could eat it right then and there. The pantry volunteer handed him a can opener, and he opened the beans right away, sat on the curb, and ate them quickly. At that moment, Trinity realized the need for a soup kitchen to feed the hungry and from a place of deep compassion, the idea of Faith Kitchen was born.
As Faith Kitchen grew over the years, it became a 501c3 charity in 2005. The charity still operates today in the same place it started. Thirty years later, it continues to serve the community, serving over 30,000 meals a year.


Kenwood Chef Premier KMC 570 Kitchen Machine
The Chef Premier, featuring a 1000 Watt motor, will make food preparation tasks even simpler. With a stylish matt silver finish, it will complement any style of kitchen.
If you are experienced in the kitchen, regularly prepare everyday meals and like the challenge of trying more elaborate recipes and catering for larger groups of friends and family, the KMC570 is the kitchen machine you need for a second pair of hands in the kitchen. Advance your culinary skills with confidence, knowing that the Kenwood Chef Premier will achieve the results you desire.
As well as a 4.6 Litre stainless steel bowl, the KMC570 Chef premier includes four bowl tools supplied (K Beater, balloon whisk, dough hook, Creaming Beater), 1.6 Litre ThermoResist glass blender allowing you to use hot and cold food one after the other and food processor attachments.
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OptiMelt provides a fast and accurate means of automatically determining the melting points and melting ranges of chemical substances. With microprocessor controlled temperature ramping, a built-in digital camera, and a selling price that is half that of competing models, OptiMelt offers the best value of any commercially available melting point apparatus.
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The Digital Balance is a must-have addition for plastic container laboratories or at-the-line inspection stations. This versatile unit features a digital display for precise weight measurements and simple operation. A built-in RS-232 interface facilitates the transfer of data. This unit is ideal for section weight and volume fill-height measurement activities.
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Production, processing and equipment manufacture
Traceability - Quality - Innovation : the Ain department has always been a major food production centre, and today the companies in the agribusiness sector group together within the same territory the raising of livestock, slaughter, processing (preserving, ready-meals, cheese and dairy products).
Moreover, they are a dense network of equipment suppliers (production machine and packaging manufacturers) as well as the associated research and development services.
Traditional know-how and new markets
In parallel with their highly renowned AOC production, the companies in the Ain are also developing new products for the promising new markets that result from changes in our habits of consumption : delicatessen products, biscuits, frozen ready-meals, fresh products, cheeses, quenelles, smoked fish, foods for animals, and even additives and ingredients.
Research and Development
The Alimentec Technopole at Bourg-en-Bresse. Created in 1992, the high tech business zone Alimentec consists of a scientific and technological platform, an advanced teaching site, an industrial park and a skills centre devoted to the food industry. It is a focal point for know-how relating to processes, safety and the quality of food products in the fields of food packaging, aeraulics and equipment hygiene.
Amongst its major fields of research, the Plastipolis competition area is working in collaboration with the high tech business zone Alimentec on the development of biodegradable food packaging.
They have chosen the Ain
Assisted by the Ain Economic Mission, this company, which specializes in making reduced products (wines and vegetables) for the food-processing industry, is setting up in the Ain on the Pont-de-Vaux Acti-Parc zone at Boz.
This new unit manufactures metalized polypropylene film for food packaging.
Every year, no less than 3,000 tons of cheese leaves the production lines of the Guilloteau dairy, based in Belley. The production is highly controlled and monitored, and takes place in listed buildings subject to declaration.


|Harcroft Dairy Farm north of Fergus, Ontario on Oct. 24, 2013.|
Pic © Peter Power/The Globe and Mail
If the dairy quota in Canada were to drop as it has in Europe, Canada's small dairy farmers would face many of the same financial and psychological repercussions. The challenges faced by these producers could result in the complete loss of their business.
Dairy Farm Families
By Dairy Farmers of Canada
The dairy farmers of Quebec spend numerous hours tending to their animals and the land they cultivate to feed these animals, to produce the milk and meals that contain milk which all other individuals find on their tables. Dairy Farmers work 365 days a year and are proud of their work, their businesses even if it is a demanding field to work in. However the possible drop of the dairy quotas in Canada would threaten the lifestyle, form of income and challenge their family values. The government has been protecting the farmers throughout history with provincial marketing acts, enabling the farms to keep going and for them to pass down their family values to the next generation taking over. Now days this protection can be seen through implementing quotas and price floors, which are a form of protectionism, also ensuring quality control over the products produced.
|Dairy Farm Protest|
Pic © CBC.ca
|Why Canadian dairy farmers are worried about the Trans-Pacific Partnership|
Pic © National Post
“Only drugs or products approved for administration to dairy animals under the Food and Drugs Act (Canada, the Feeds Act (Canada), the Pest Control Products Act (Canada), the Canada Agricultural Products Act and any applicable provincial legislation, may be administered to a dairy animal. Medications, drugs and products must be administered as prescribed by a veterinarian or if the medication is authorized for sale without a prescription, it must be administered as directed by the manufacturer’s instructions on the label.” (p.14)
From these two rules it is apparent that the quality control of the milk products in Canada is considered to be very important and strictly watched. This demonstrates another reason why it is important for the quotas to not drop in Canada. If they were the milk that would be imported to Canada would not be of the same quality of the milk products consumers are receiving now. Consumers pay higher for the milk products in Canada than those in other countries but the can be reassured because of the quality control that the bacteria count in the milk is much lower, that there is no antibiotics or hormones in the milk as the cows in Canada must be removed from the pipeline if they receive medication to ensure it does not end up in the milk.
|Is Canada Ready For The Dairy Wars?|
Pic © The Globe and Mail
|Ferme Janibert Inc, Ange-Gardien, QC |
De gauche à droite: Maxime Robert (19), Maryse Forgues, Marjolaine (16),
Yves et Xavier (18) en compagnie de Duster et Justme, fille de notre vache souche.
Pic © L'Agriculture
Pic © Kourosh Keshiri
Caron, S. (2015, March). L’agriculture familiale. L’agriculture Plus Que J’amais. Retrieved from https://www.agricultureplusquejamais.ca/de-l-equipe/lagriculture-familiale/#.VmBPuty4nFI
Johnson, T. (1995). Agriculture’s war and peace. Alberta Report/ Newsmagazine, 22(39), 20. National Dairy Code, (1997). Revised September 2013. Retrieved from http://www.dairyinfo.gc.ca/pdf/dairy_code_sept_2015_I_e.pdf
Le quota laitier, un outil de gestion bien utile. (n.d.). Financement Agricole Canada. Retrieved from https://www.fcc-fac.ca/fr/agriconnaissances/production/le-quota-laitier-un-outil-de-gestion-bien-utile.html
McKenna. B. (2015, June). Canada’s dairy industry is a rich, closed club. The Globe and Mail. Retrieved from http://www.theglobeandmail.com/news/politics/canadas-dairy-industry-is-a-rich-closed-club/article25124114/
Moscovitch. P. (n.d.). Farm family values. Saltscapes Magazine. Retrieved from https://www.saltscapes.com/people-culture-section/people-culture-category/2064-farm-family-values.html
National Dairy Code, (1997). Revised September 2013. Retrieved from http://www.dairyinfo.gc.ca/pdf/dairy_code_sept_2015_I_e.pdf
Tuck, A. (Ed.). (1993). Oxford: Dictionary of business English. Oxford, NY: Oxford University Press.
Shim, J. K., & Siegle, J. G., (1995). Dictionary of Economics. New York, NY: John Wiley & Sons, Inc.
Van Der Linde, D. (2015, July). Why Canadian dairy farmers are worried about the Trans- Pacific Partnership; ‘We could go out of business’. Financial Post. Retrieved from http://business.financialpost.com/news/agriculture/why-canadian-dairy-farmers-are-worried-about-the-trans-pacific-partnership-we-could-go-out-of-business
Veeman, M. (2011). Agricultural marketing board. The Canadian Encyclopedia. Retrieved from http://www.thecanadianencyclopedia.ca/en/article/agricultural-marketing-board/