Next time someone tells you to eat more veggies, get down on these tiny motherfuckers. These low fat, high fiber sons of bitches are healthy as shit without sacrificing flavor. Trying to eat better? START WITH A FUCKING BURGER.
SMOKEY BEAN AND SPINACH SLIDERS
2 cups chopped fresh spinach
1 cup chopped onion
3 cups cooked kidney beans or 2-15 ounce can
1/2 cup cooked brown rice (use leftovers)
4 cloves of garlic, chopped all small and shit
1 tablespoon liquid smoke (like I said, it is near the BBQ sauce at the store I swear. You haven’t even looked yet so stop complaining. It is there)
2 teaspoon soy sauce or tamari
1 tablespoon smoked paprika
2 teaspoons oregano
1 ½ teaspoons ground cumin
black pepper to taste
1/2 cup whole wheat breadcrumbs (any breadcrumbs you have are fine. Got nothing? Just toast up some bread until it is almost burnt looking and real dry then grate them shits or put them in a food processor to get some tiny fucking crumbs. They help soak up all the liquid so don’t leave this shit out)
Warm the oven to 375 degrees and lightly grease a large baking sheet. You can throw down some foil and then grease it if you are a lazy fuck like me and hate doing dishes.
Add the spinach and onion to a food processor and pulse until they are in tiny-ass pieces. Add the kidney beans, rice, garlic, liquid smoke, soy sauce, and seasonings and pulse until everything is all mixed up. It’s fine if a few larger pieces of the beans hang around but you want this looking like kinda paste-like. Place the bean-spinach mixture into a medium bowl and add in the fucking breadcrumbs. This should be slightly sticky and hold nicely when you form it into a ball. If it is too wet, add more breadcrumbs. Taste it and add more spices and whatever until it tastes good to you. Can’t do that shit with ground beef.
No food processor? It’s all good. Just cut up the spinach and the onion extra tiny and add everything but breadcrumbs to a big bowl. Now pound on that shit until it looks like chunky mash potatoes. Then add the breadcrumbs and do all the other shit I say above.
Divide the mixture into 16 patties if you are making sliders or 8 patties if you are making regular burgers. Whateverthefuck you want to do. Place them on the baking sheet, spray them lightly with oil (slow your roll, I said LIGHTLY) and bake for 15 minutes or until the bottom is a crispy golden brown. Flip the patties and bake for 15 or until both sides look awesome. If you are doing full size burgers you might need to let the sides go 5 extra minutes. Let them cool for a few minutes before serving. Pile them high with red onion, avocado, whatever additional deliciousness you’ve got and chow the fuck down.
Makes 16 sliders or 8 regular patties
making these now <3
Don’t give me that “I don’t eat breakfast” bullshit. It’s too early to be an asshole. The fiber in the oatmeal helps control your blood sugar and keeps you feeling full until lunch. The quinoa gives your morning a little extra protein because why the fuck not? Start your day right by owning the shit out of it. CARPE FUCKING DIEM.
1 cup steel cut oats (they aren’t all mushy like regular oatmeal)
½ cup quinoa (I used scarlet quinoa but you grab whatever you can find)
1 teaspoon olive or coconut oil
4 cups water
½ cup almond milk (or whatthefuckever milk you prefer)
Heat up the water in a kettle on the stovetop or in the microwave until it is near boiling. Put the quinoa in a strainer and rinse that shit so it isn’t bitter after you cook it. Heat the oil in a saucepan over medium heat and add the steel cut oats. Stir them around and cook until they smell kinda toasty, like 1-2 minutes. Add the quinoa and the water and bring it all to a boil (this won’t take long because the water should already be hot as fuck). Turn down the heat on the pot and let it simmer. Go check your tumblr or Facebook shit while it cooks for about 20 minutes. It should taste done now, not hard but still a little chewy. Add the milk and turn off the heat. Serve with fresh fruit, nuts, maple syrup, brown sugar, whateverthefuck will get you through your day.
Serves 4 (love to hit snooze? double the recipe and heat up the leftovers all week)
ya so im making this
You don’t need a party to get down on some guacamole. Put it on a salad, taco, tostada, sandwich, whatever you want. Eat it with your hands. I don’t give a flying fuck. SNACK LIFE.
5 ripe avocados
2 medium grapefruits or 1 big son of a bitch
¼ cup chopped cilantro
¼ cup chopped red onion
juice of 1 lime (about 2 tablespoons)
¼ teaspoon salt
Take the pit out of the avocados and scoop out all the green flesh into a large bowl. Mash it up with fork. I like my guacamole chunky but do what you gotta do. Cut the grapefruit up into segments like you would cut an orange. Remove the peel and cut the segments into pieces about the size of a nickel. Put all the grapefruit into the bowl with the avocado. Add the cilantro, red onion, lime juice, and salt and mix it all up. Taste it and add more shit until you like it. Serve immediately or chill it for a bit. I’m not gonna tell you how to eat guacamole, just follow your fucking heart.
wtf must make
I thought I was a Longsword kind of guy but then I tried a switchaxe for funsies and I’m not looking back. I’m on a quest to find a switchaxe of all types so I never have to substitute.
i dig the SA. had been taking a break using the bow, but i think i want to return to the SA, by far my favorite weapon (except underwater xD)
bootydemon asked: hey! what's your HR rank? By the monsters you're posting I think we might be close to eachothers, and I've been looking for people to hunt with
HR2 :3 at the urgent quest but haven’t finished, just finished up my HR jaggi set offline (NNID: SashPrime)


Uk manufacturing - porter’s five forces and suppliers gives an opportunity to use the porter's five forces model to analyse the foods has been in. Porters five forces with whole foods whole foods market according to the whole foods article porter's five forces of competition includes the following. Saturated organic food market threats porter's five forces the risk of entry by potential competitors lots of - foods that are free of preservatives and other. View this case study on kraft foods group external environment analysis kraft foods group external environment porters five forces analysis on kraft foods.
Are you facing challenges in your assignment on porter’s 5 forces analysis of nestle the porter’s five forces analysis is a danone and kraft foods which. The outcome of this case is to complete an external analysis of the kraft foods group using porter’s five forces model and a porter’s five forces threat of entry. A discussion of porter's 5 forces, including rivalry, the threat of substitutes, buyer power, supplier power, and barriers to entry. Kraft foods kraft foods executive summary the paper discusses the concept of formulating kraft business strategies on the basis of theories and learning from michael porter's five forces and. Porter's five forces 582705 kraft foods group overview i will choose the kraft foods group for this assignment whole foods differentiated-focused strategy. This solution of 1,211 words contains an analysis of kraft foods using a porter five forces and pest analysis it is structured to include an executive summary, introduction, porter's five.
1 answer to strategic management planning the company is specific environment using porter's five forces and pest analysis for the kraft foods. Porter’s five forces analysis (porter model) of nestle the competitors of nestle are kraft foods porter’s five forces model (porter analysis.
Kraft foods the coffee pod launch a harvard case study kraft foods the coffee pod launch a case study solution porter’s five forces/ strategic analysis. External environment analysis kraft foods in the every changing and expanding food industry it is imperative organizations porter five forces analysis. External analysis of kraft foods kraft is the number one manufacturer of snacks in the u s and the world’s number two porter’s five forces. Executive summary kraft is the number one manufacturer of snacks in the u s and the i have analyzed the effects of porter’s 5 forces upon kraft foods industry.
Kraft food 1 kraft foods inc porter’s five forces threat of new entrants - low bargaining power of buyers - medium industry competitors -high bargaining power. Kraft foods - free download as 6 porter’s national diamond for kraft we shall use porter’s five forces analysis to determine the intensity of competition. Running head: analyses for kraft foods porter’s 5 forces and pest analyses of kraft foods mgt 599 module 2 slp abstract this paper will show the various analyses of porter’s 5 forces upon. Kraft foods and the porter five forces model john e banks trident university international april 16, 2013 prepared for mgt599 strategic management.
Kraft foods group inc firm analysis porter's five forces bargaining power of suppliers: high bargaining power of buyers: high threat of new entrants: low. Porter five forces whole foods inc whole foods market inc operates within the industry for food and drug retailing food retailing is a large, intensely. Abstraction this paper will demo the assorted analyses of porter’s 5 forces upon kraft foods every bit good as a pest analysis of external factors act uponing the company.
Porter's five forces assess the threats to the profitability of your strategy, by identifying who holds the balance of power in your market or situation. Kraft foods and the five forces model kraft foods and the porter five forces model john e banks trident university international april 16, 2013 prepared for mgt599 strategic management. Our website is made possible by displaying online advertisements to our visitors please consider supporting us by disabling your ad blocker. Porters 5 forces with kraft foods mgt 599 module 2 slp abstract this paper will show the various analyses of porter’s 5 forces upon kraft foods as well.


Prep time: 20 minutes
Source: Jessica Linnell
3 cups uncooked whole wheat pasta
1 cup chopped broccoli
1 cup peeled and diced cucumber
1 cup sliced summer squash
3⁄4 cup Italian salad dressing
• Cook pasta according to package directions. Rinse with cold water. Place in large bowl.
• Add remaining ingredients and mix well.
• Refrigerate leftovers within 2 hours.
Notes: Use any colorful vegetables you have on hand. Try carrots, cherry tomatoes, green onions or frozen peas.
Flavor boosters: diced, cooked chicken or ham; garbanzo or cannellini beans; diced cheddar cheese, crumbled feta cheese, or shredded parmesan cheese.


I have decided that one of my summer goals should be to eat more seafood. It is the perfect thing for these hot new york summer nights as it all cooks quickly and is nice, light and healthy. Cooking fish is not hard but for the longest time it has been something I have avoided for whatever reason. I think it stems from, just as other meat, the fact my schedule is never concrete so if I buy something and cant cook it that night it might go bad and I typically don’t have time to spend on such things on a week night. I realized though this is crazy with seafood because if I buy it the day of and cook it that day it does not take long at all and is a nice variation to my diet.
With all that being said my one of my favorite fish has to be Wild Caught Pacific Salmon. Being born and raised on the west coast I have spent a majority of my life all to spoiled with the ability to go to the coast on occasion and come back with fresh salmon during the salmon season. So when I some nice looking Alaskan Sockeye Salmon at the store last week I decided to pick some up for my weekend dinner. As I have not cooked fish in a long time I thought I would go for a simple preparation of pan frying it with a crust and make some potatoes that I had around to go with it.
While I did not write down exactly what I did I have included a short guide of what I did below. But regardless of how you decide to prepare it start including more seafood in your diet, its delicious and good for you! Also if you are unsure what to buy and want to know its impact on the environment and safety for your consumption you can always check the Monterey Bay Aquariums Seafood Watch Site.
CORNMEAL CRUSTED SALMON WITH SMASHED RED POTATOES
Please remember this is not a real recipe just more of a guide, use your own judgment when cooking
1 lb Salmon
Cast Iron Pan
Plate/ Bowl for breading
6 Red Potatoes
Miso Paste (I used brown miso)
Preheat the oven to 350F
In the mixing bowl add your washed red potatoes with their skins on and add a bit of miso paste and olive oil to the bowl and mix to cover the potatoes. Add salt and pepper to taste.
Pour Potatoes out into a baking pan and cover with foil
Place in the oven and cook until potatoes are soft enough to smash with as large spoon.
Remove from the oven once soft and using a firm grip on the spoon smash each potato
In your breading bowl add in your cornmeal, salt, and chili powder.
Place your salmon in the breading mixture flesh side down and make sure everything is covered with the cornmeal mix
Preheat your cast iron pan and once it is hot add your butter and olive oil
Once the oil is warm place your salmon in the pan flesh side down.
Let it cook until the crust is crispy then flip over and cook skin side down until the salmon is cooked through.
Remove from heat and plate with the potatoes.


I am pretty picky when it comes to French food and I have yet to find a “French bakery” in the USA worthy of this name… Yes, there are some pretty good bakeries around but really it is far from the quality you find in France. I don’t want to sound snobby but if you have already experienced French food in France, you know what I am talking about!
Galettes are harder to make you need a special kind of flour called farine de Sarrasin. But here is my recipe for the Crêpes sucrées:
- 1 liter of whole milk
- 6 whole eggs
- 500 g of flour
- 1 teaspoon of vanilla extract
- 1/2 cup of your favorite beer (Guinness works great)
- one pinch of salt
Mix with a mixer until it is a very smooth liquid. Pour into a salad bowl, cover it with a clean kitchen rag and let it rest all night in the fridge.
In the morning, make sure you use an adequate pan (poêle à crêpes) and make sure you oil the pan well and let it heat. poor half a ladle into the pan and cook it until it detaches on its own. Then turn it over and cook it for a minute or so. Add your favorite topping: the secret is simplicity. Do not over do it. Try sprinkling some sugar and a little bit of fresh squeezed lemon juice, add a tiny bit of cinnamon if you’d like. My favorite topping is simply just a little bit of strawberry jam. Of course, nutella is always a winner. My husband loves his with maple syrup. Again, don’t overdo it on the topping (NO WHIP CREAM PLEASE :-))
Enjoy! Bon Appétit!
If you would like to learn more about my French cooking tips and recipes (I ofen tweak a recipe to make it fit me better), don’t hesitate to send me an email and to share my website!


Responsible for planning, directing,supervising, and co-coordinating the activities of personnel engaged in the preparation of food items for the restaurant.
Plains, directs, controls and co-ordinates the activities of all kitchen personnel engaged in preparing and cooking food to ensure efficient and profitable food service.
Estimates food consumption and requisitions food stuffs and kitchen supplies; inspects delivery of perishable items.
Ensures that all food prepared conforms to quality standards and practices of and international hotel.
Controls cost by minimizing spoilage, maintaining adequate inventory of food, utilizing food surpluses and enforcing portion control.
Devises special dishes and
Checks and follows-up cleanliness of all kitchen area recommend points for improvement and implements same.
Prepares the schedule of all kitchen staff; controls and co –ordinates schedule, making sure that all kitchens are covered properly.
Hires, trains, guides and periodically evaluates performance of kitchen personnel.
Conducts regular meetings,briefing, training, etc, with kitchen staff keeping them informed of new policies, procedures and other information pertinent to Hotel operation.
Conducts orientation for new hires for his section advising them in writing of the standards against which performance of their subordinates will be evaluated.
dentifies training needs of subordinates of personnel within his section.
Checks all kitchen equipment making sure that they are all in good working condition; follows-up equipment that need repairs.
龙头寺 （重庆市渝北区泰山大道东段116号） 导航


Introducing my Sambal Balado!
It can be used as a side condiment or the main ingredient for any of your dishes! And yes, it is vegetarian!
From local to fusion dishes, it is totally up to your creativity!
Some of the dishes you can use it for:
Fish (and any kind of proteins)
Mee/ Rice /Noodles / Pasta
Vegetables (kangkung/mix vege/long beans & lots more)
The ingredients are: Red chilli, chilli padi, onions, garlic, oil, sugar and salt.
You can easily prepare any dishes in 10 mins! Less hassle and no mess in the kitchen.
1) Via Lazada (delivery nationwide)
2) Contact me directly at 0172596797.


In this blog post, we will cover the best 8 pastry chef schools in the world. For you to become a professional pastry chef, you need to have formal training at a pastry school.
Cakes, bread, truffles, pies, cookies, and so on are enjoyable pastries to consume. These palatable creations of fine pastry or baking products are part of what makes the job of a pastry chef interesting. Today, most chefs agree that culinary schools have a lot of clout in the food world, and they help open many doors.
Best 8 Pastry Chef Schools in the World
A pastry chef school is a type of culinary school that teaches chefs both the basics and more advanced ways to bake and make pastries that meet international standards.
A pastry chef school can teach certain people this culinary ability. Even though many of the people who make and sell baked goods in their pastry businesses are novices,
Some colleges and universities now have bachelor’s degree programs that mix baking and pastry arts with management or leadership. In this section, we’ll look at some of the best institutions that offer these types of programs.
The International Culinary Schools at the Art Institutes
These art institutes are found in many American cities, including Denver, Houston, and Seattle. Each of the art institutes contains various international culinary schools. Diploma and associate degree courses are available at affordable rates and provide a good training experience.
Once you have registered, you will be given classes on a variety of exotic cuisines, from French to Middle Eastern.
The Culinary Institute of America
The Culinary Institute of America was founded in Hyde Park, New York. It is known for its ability to produce highly trained chefs. This culinary school is for all things cuisine; thus, it offers the Baking and Pastry Arts Associate in Occupational Studies AOS (21 months) and the Baking and Pastry Arts Bachelor degree (38 months).
Le Cordon Bleu College of Culinary Arts
This is one of the best pastry culinary schools for aspiring chefs to attend. The school is located in Paris, France. You can apply for their pastry chef program in Hollywood, Los Angeles, San Francisco, Miami, and other locations in the US.
They mainly offer diploma courses in patisserie and baking. The programmes include training in the real world and can be finished in as few as 30 weeks. A 15-month associate’s degree programme is also available on some of their campuses.
The School of Culinary Arts at Kendall College
Kendall College at National Louis University is a private college that is part of National Louis University (NLU) in Chicago, Illinois, specializing in culinary arts and hospitality management. The American Culinary Federation Education Founding Accrediting Commission has approved the Culinary Arts Associate and Baking and Pastry Arts Associate programmes.
Kendall College is one of the best pastry chef schools in the world. It is well known for its active contributions to innovation in the food and beverage industry. The tuition fee for Baking & Pastry is $8,131, excluding the cost of accommodation and application fees.
Auguste Escoffier School of Culinary Arts, Austin
The Auguste Escoffier School of Culinary Arts in Austin is a place where both beginners and professionals can learn about cooking and baking. They also have diploma and degree programmes for people who want to become pastry chefs, and they have campuses all over the US.
The New England Culinary Institute
Another of the best pastry chef schools in the world is the New England Culinary Institute. It was established in England in 1980, but it also has a branch in Vermont, USA. This culinary institute is known for bringing world-class chefs to many luxury resorts, vacation villas, cruise ships, and hotels.
They teach things like baking and pastry, culinary arts, food and beverage management, and more. Only a few years after its inception, it quickly rose to the top of many top culinary school rankings around the world.
Great Lakes Culinary Institute – Best 8 Pastry Chef Schools in the World
The Great Lakes Culinary Institute is housed on the Great Lakes Campus of NMC. It has a bakery, a basic cooking kitchen, an advanced cooking kitchen, a kitchen for the garden manager, and Lobdell’s, a teaching restaurant with 90 seats.
This programme in culinary arts will prepare you for jobs as a chef and a kitchen manager.
Star Career Academy
This is one of the finest pastry chef schools in North America. You can earn a certificate in baking and pastry arts either as a full-time student or part-time. There are several subspecialties in pastries and confectionery arts that you could dive into at Star Career Academy.
Frequently Asked Questions
Here are some frequently asked questions that will provide you with more information on the Best 10 Pastry Chef Schools in the World:
What are the best colleges for pastry chefs?
- Fox Valley Technical College.
- San Jacinto Community College.
- Keiser University—Ft. Lauderdale
- Johnson County Community College.
- William Rainey Harper College
- William T. McFatter Technical College
- Waukesha County Technical College.
- Elgin Community College.
Listed above are some of the best colleges for pastry chefs.
What is the highest level of a pastry chef?
As a pastry chef, you can then decide to work as part of a restaurant or hotel team or to open your own pastry business. As a member of a large patisserie department within a restaurant or hotel, you will start as a commis pâtissier before becoming chef de partie, then progressing to a chef, and finally executive chef.
Who is the world’s best chef?
Joel Robuchon holds the number one spot amongst the world’s top 10 chefs, making him the best chef in the world according to Michelin star ratings.
Who is the chef’s god?
Zhang Lang. Though there are numerous stories about how Zao Jun came to be known as the Kitchen God, the most popular one dates back to the 2nd century BC. Zao Jun was originally a mortal man living on earth whose name was Zhang Lang.


When you’ve got a busy day ahead of you, the last thing you want to worry about is getting dinner on the table. If you’ve got a slow cooker, there’s nothing to worry about. Dinner can cook itself, so to speak, while you take care of everything else that needs doing.
I love tator tots, and seeing a book full of tot recipes instantly grabbed my attention. Plain ol’ tots are yummy just as they are, but I’m always looking for new ways to dish up old favorites, and couldn’t wait to see what this cookbook had to offer.
I love cookbooks, and (being from the south myself) I’m especially fond of cookbooks featuring southern recipes. It’s the type of food I’m most familiar with—it’s what I was raised on, and what I’ve fed my own family through the years.
When I first saw the title of this particular cookbook, I was immediately reminded of my Great-Grandmother. Grandma Margie always had homemade sweets ready and waiting in case any of her grandkids and great-grandkids stopped by to visit for a while. Grandma always came outside to greet us the same way—with joy on her face, and her arms opened wide, saying “C’mere so I can hug your neck!”
Once we went inside the house, my eyes were inevitably drawn to the dining room, excited because I knew what I would see. Two long tables, filled with every sweet treat a child could ever want, made by Grandma herself. The love she put into making those cookies, brownies, fudges, and candies made them even sweeter to me, and I will forever cherish memories of those visits.
It’s appropriate to share this beloved memory in my review, because in addition to the many yummy recipes, Jordan has sprinkled in several sweet memories of her own, along with the encouragement to appreciate the sweetness in life. Sometimes, we get so busy living life that we don’t always remember to stop and smell the roses… to take a moment to be grateful for what we have in this life, and the loved ones we share it with each day. There is always something sweet to cherish, and I was reminded of many cherished memories of my own as I read hers.
As far as the recipes themselves, there were extremely few that I didn’t want to try out myself. They all sound SO good, and if the photos of the finished treats don’t make your mouth water, nothing will. There are also many tips—for example, simple ways to decorate a cake—that are quite useful to know.
This would be a fantastic addition to anyone’s cookbook library, and with Christmas right around the corner, it’s a great time to try your hand at making some of these luscious sweets!
A celebration of sweetness in all forms – sweet foods, sweet memories, sweet blessings, and a sweet life – in recipes by Christy Jordan of Southern Plate.
About the Author
Christy Jordan is a food blogger, bestselling cookbook author, tv personality, former editor at large for Southern Living Magazine, former contributing editor to Taste of the South magazine, and someone who loves to feed people.
She holds a B.S. in Home Economics with a concentration in Foods and Nutrition. A ninth generation Alabamian, Christy lives just minutes from where she was born with her husband of 20 years, their two children, various cats, dogs, and a small flock of chickens.
Her website, SouthernPlate, has been twice named one of the top 25 food websites in the country, and draws millions of visitors each month.
The Southern Plate family is made up of a wide variance of folks who value family, friends, faith, and strengthening connections over a home cooked meal.
This book appealed to me because (a) I love learning about Ireland and (b) I love cookbooks. Featuring recipes from ten of Ireland’s top chefs—Darina Allen, Martin Bealin, Derry Clarke, Ultan Cooke, Kevin Dundon, Catherine Fulvio, Neven Maguire, Noel McMeel, Ian Orr, and Tim O’Sullivan—readers are introduced to some of the dishes that make up Irish fine dining and the chefs who prepare them.
More than just a cookbook, however, readers also learn about Ireland itself. Short essays detail notable information about each of Ireland’s four provinces. Gorgeous color photos illustrate the beauty of Ireland’s landscapes as well as places significant to its long history.
I enjoyed reading this very much, and look forward to trying out some of these delicious recipes.
Ten award-winning chefs dismantle the stereotype of Irish cuisine being a boil, a fry, or soda bread. Highlighting fresh, local, and seasonal ingredients from provinces across the Emerald Isle, this beautiful, photo-illustrated collection offers inspirational Irish recipes.
An Irish meal must nourish the soul as well as the body, teasing each of the senses. Home cooks are invited into each featured chef’s restaurant and/ or home to experience recipes that utilize fresh fish, lamb, beef, pork, fruits, and vegetables, and of course, Ireland’s renowned cheeses.
Celebrating the new Irish food culture, this compilation emphasizes local resources, simple fare, and the highest standards, proving that Ireland is a modern food destination.


Electric Food Chopper 8 Cup Food Processor by Homeleader
- All prices mentioned above are in United States dollar.
- At gearbest.com you can purchase Electric Food Chopper 8 Cup Food Processor by Homeleader for only $0.00
- The lowest price of Electric Food Chopper 8 Cup Food Processor by Homeleader was obtained on August 3, 2023 8:17 am.
【TIME SAVER】 Much faster than cutting by hand; chop onions, slice salad ingredients, meats, mix sauces or puree soups, etc just in seconds. Choose different speed for fine, normal and coarse grinding to meet your need- fast speed for meats, nuts, carrots; slow speed for eggs, vegetables, fruits, etc.
【POWERFUL ENOUGH】 4 detachable stainless steel blades allows the upper and lower blades to chop food evenly. Chop vegetables in 6 seconds and chop meats in 8 seconds, making an indispensible helper in your kitchen when having friends gathering or family reunion.
【SATISFY HOME NEED】 8 cup big capacity satisfies your home need – making mashed potatoes for babies, milkshake for friends, dumpling filling for family party. Great food processor is easy to operate for chopping and mincing what you like, pressing the head to start any chopping task.
【USER-FRIENDLY DESIGN】: 2L Glass bowl for easy cleanup; non-slip rubber ring for stable operation; rubber sealing ring – free from splashing; two easy and comfortable grips for portable movements; higher power but lower noise-less than 40db; it won’t take up space in your kitchen.
【CERTIFICATION & WARRANTY】 Customer service responds within 24 hours; provide 30-day full refund; 12 months replacements warranty for all parts of the food chopper and lifetime support guarantee; FDA approved and CE certified.
HOMELEADER 8-cup food chopper saves your time and energy in your kitchen!
It is perfect for vegetable chopping, meat mincing and smoothie pureeing, enriching your dishes for your family! The electric food processor takes advantage of 4 S-shape upper and lower blades that chops meat evenly, minces garlic/herbs quickly, and purees sauces perfectly. Your cooking will be much easier than ever with this 2L food processor. Start enjoying making your own family feast with Homeleader food chopper!
4 S-shape blades – upper and lower blades for even chopping
· TIME SAVER
· Much faster than cutting by hand; chop onions, slice salad ingredients, meats, mix sauces or puree soups, etc just in seconds.
· When changing the blades, please be careful not to cut your hands.
BABY FOOD HELPER
6 Seconds for Making Baby Pumpkin Cereal!
- Put boiled pumpkin and sugar into the glass bowl of the chopper;
- Plug the chopper in;
- Press the button for 6 seconds;
- Enjoy the food with your family and friends.
FAMILY REUNION & FRIENDS GATHERING
6 Seconds for Making Spicy Sauce!
- Wash the paprika first and put them into the bowl;
- Press the button for 6 seconds;
- Blend it with some sugar, salt and olive oil;
- Enjoy the spicy sauce with noodles, dumplings, etc.
MULTIFUNCTION – low speed for chopping vegetables like onions, garlics, potatoes; high speed for meats, nuts, etc.
✔Baby Food: Blend together easy-to-eat nutrition for little mouths with Homeleader food chopper high speed pulse function.
✔Peanut Butter: Add almond and walnut into the bowl and chop 8 seconds; blends with butter and enjoy it the toast.
✔Dumpling Filling: It chops meats, mushrooms and cabbage that you need for your recipe.
1.Each interval at least 2 minutes. Then keep the machine until room temperature.
2.Please add adequate food for better chopping or it would not chop evenly and meet your expectation.
3.In some cases, if the motor stops or smokes when you use it in the first time, please do not worry. The motor oil is heated in the first use so the motor gets hot but it will cool down in several mins and work fine in the next operation.


Nourishing Your Heart: A Guide to Heart-Healthy Foods and Tips from
the YMCA of Long Island
Maintaining a healthy heart is crucial for overall well-being, and the YMCA of Long Island is committed to promoting heart health through a combination of nutritious eating habits and lifestyle choices. In this blog post, we'll explore some heart-healthy foods and tips recommended by the YMCA of Long Island to help you nourish your heart and live a more heart-conscious life.
Incorporate Omega-3 Fatty Acids: For heart health include omega-3 fatty acids in your diet. These essential fats, found in fatty fish like salmon, mackerel, and trout, can help lower blood pressure and reduce the risk of heart disease. Consider incorporating fish into your meals at least twice a week to reap the benefits of omega-3s.
Add More Fruits and Vegetables: A colorful array of fruits and vegetables should be a staple in your diet. Packed with vitamins, minerals, and antioxidants, these foods contribute to heart health by promoting good cholesterol levels and reducing inflammation.
Choose Whole Grains: Swap refined grains for whole grains to support heart health. Whole grains like quinoa, brown rice, and oats contain fiber, which aids in lowering cholesterol levels and maintaining a healthy weight.
Watcg Your Salt Intake: Excessive salt consumption can contribute to high blood pressure, increasing the risk of heart disease. When limiting salt intake choose fresh, whole foods over processed ones. Experiment with herbs and spices to add flavor to your dishes without relying on excessive salt.
Stay Hydrated: Proper hydration is essential for overall health, including heart health. Drinking an adequate amount of water helps maintain blood volume, making it easier for the heart to pump.
Get Active: The YMCA of Long Island emphasizes the importance of regular physical activity for a healthy heart. Engaging in activities such as walking, swimming, or participating in YMCA fitness programs can help maintain a healthy weight, lower blood pressure, and improve overall cardiovascular health.
Manage Stress: Chronic stress can take a toll on your heart. The YMCA of Long Island recommends incorporating stress-reducing activities into your routine, such as yoga, meditation, or spending time in nature. These practices can contribute to a healthier heart and overall well-being. Need help with stress management, our Family Services team is here to help!
Nourish your heart with care and embrace a lifestyle that promotes lasting well-being.
This information is for educational purposes only and does not substitute for professional medical advice. The YMCA of Long Island recommends you consult a medical professional or healthcare provider if you're seeking medical advice, diagnoses, or treatment.


We specialize in creating delicious Asian fusion vegetarian and vegan plant-based cuisine to satisfy all cravings. Our diverse range of creative plates and abundant protein-packed portions always leave you feeling uplifted. We provide our customers not only with a tasteful dining experience, but also feelings of happiness, refreshment, and health. We hope to do the same for all future franchisees!
The Bo Tree concept is a perfect fit for many markets across Canada that have a demand for fresh and healthy Asian fusion food. With a reasonable initial investment and a substantial potential ROI in a short time period, this investment opportunity is one-of-a-kind. From an extensive business and food service background, our management team brings confidence and efficient operations to a proven plant-based business model.
Through a focus on high-quality, consciously made products, a special yet simple dining experience, and a commitment to the Bo Tree culture and concept, this franchise offering provides a successful restaurant brand to all investors. We believe that Bo Tree is the future of the plant-based restaurant business with a concept that combines state-of-the-art systems, years of experience, and a unique combination of old-world flavours and modern design.
Are you interested in owning a successful plant-based eatery that is on the cutting edge of cuisine and backed by strong support? Then this is the profitable path for you!
With over 20 different vegetables all prepared fresh in-house on our menu, our chef passionately designs each dish with flavourful palettes to balance out how picture-perfect each dish is. Our Asian fusion menu is famous for being healthy, protein-packed, and unique and our trendy dining room provides a bright space packed with natural light to eat in or order take out.
At Bo Tree, the portions are very abundant and the price is always reasonable. With a wealth of experience in the food service market, Bo Tree Plant-Based Cuisine has created a menu that showcases authentic and worldly flavours that anyone can appreciate. Fresh, high-quality ingredients are at the heart of each dish, delivering authentic flavour with every bite!


Yes! You are welcome to place your pre-order online and pick it up at the Cooper-Young Community Farmer's Market on Saturday from 9 a.m. - 1 p.m. No minimum order required for local pickup. However, be sure to place your order by 11:30 a.m. on Wednesday to have it ready for pickup on Saturday of the same week. Orders placed after 11:30 a.m. on Wednesday will be ready for pickup the following Saturday, unless otherwise notified.
We will also have a few purees, smoothies & ready-made meals that are available for purchase every Saturday at the Cooper-Young Community Farmers Market from 9 a.m. - 1 p.m.
There are so many great benefits to having your baby and toddler eat fruits and veggies that are locally sourced and "in season". We are fully committed to doing our part to ensure that we are using sustainable business practices. With that being said, we use locally sourced and organic ingredients, as much as possible - to ensure that your little one is receiving the best, freshly made meals available to them!
We are so glad you asked! While we do offer a few diet specific meal options, we are starting small, understanding that there is a variety
and spectrum of many diets. As we grow, we will begin to implement these diets
into our menu and approach during this early launch. Quality is important to us, so we are starting small, but
look forward to future expansion!
All of our purees and smoothies - both our containers (6 oz) and pouches (4 oz) - are made to order and then frozen in their freshly made state. They will keep in the freezer for 1-3 months. Once thawed, they will remain fresh in your refrigerator for up to 3 days. Each item is labeled with a best if used by date.
All of our bowls, finger foods and entrees are made to order and then frozen in their freshly made state. They will keep in the freezer for 1-3 months. Once thawed, they will remain fresh in your refrigerator for up to 3-5 days. Each item is labeled with a best if used by date.
Your and your family's safety is very important to us. We require all of our chefs and team members to receive certification for proper food handling procedures, before preparing or cooking our meals. Also, we list all ingredients for each meal that has been prepared. We do our best to avoid cross contamination of allergens and can not assume liability for adverse reactions to any food prepared, cooked and/or delivered by The Picky Farmer.


Tasty Party Desserts!
Hello again! I’m sure almost every parent has at some point had to deal with a picky eater. It is almost as if kids by nature are going to disagree with what you want to feed them just to make your life difficult! Well this certainly could cause an issue when throwing a party. Now you aren’t going to be able to please everyone with what food you have, but as long as you have the perfect dessert you should be fine right? After all, when I was a kid (and even still so now) my favorite part of celebrations was the cake! I’ve learned enough from being around kids that not every kid likes cake. So what do you do if you’re throwing a party and your child doesn’t have cake and still manage to satisfy the your party guests sweet tooth? This post is about birthday cake alternative desserts that are sure to give your little party guests the sugary satisfaction they are waiting for! Depending on your baking skills you can either make these desserts in your own kitchen from scratch or from a box or you can go to your nearest bakery or grocery store to get some that are already made.
Brownies are super simple to make and ultra budget friendly. Brownies are fun because you can get creative with them and add fun extra flavors to them like chocolate chips or candies. There are tons of easy to find recipes on-line to help you get crafty in the kitchen.There are tons of variations including blonde brownies, caramel brownies, Oreo brownies, and almost anything else you can think to add!
Even if your little party animal isn’t a fan of cake, with so many different kinds of pie he or she is bound to like one of them! No need to get just one kind of pie, get or make a variety of different flavors and give guests the option to choose their favorite!
3. Ice Cream Sundae Bar
Ice cream sundae bars are great for even the pickets of kids. Offer a variety of flavors and toppings and the kids will be in dessert Heaven! Toppings to consider including are chocolate syrup, caramel sauce, marshmallow fluff, butterscotch, strawberry syrup, sprinkles, chocolate chips, crushed Oreos, crushed candies, mini marshmallows or anything else you can think of!
4. Ice Cream Cake
Your child may not like actual cake, but perhaps a different kind of cake is more up his or her ally. Consider an ice cream cake then! All of the tastiness and fun of having an actual party cake, but a little colder! You can find an assortment of ice cream cakes at your local grocery store or local ice cream shop.
Cheesecake is another option that you can get creative with. Check out your local grocery store, bakery or even Cheesecake Factory (if there is one near you) for a wide variety of options.
6. Cookie Cake
My personal favorite, the cookie cake! I know at least personally I’m not a big fan of cake, but I love frosting and I love cookies! Cookie cakes are perfect for those like me who want to have their cake (even if it is a cookie cake) and eat it too!
7. Rice Crispy Treats
This is probably the easiest possible dessert to make. It only calls for three ingredients! Rice crispy cereal, marshmallows and butter! For fun individual portions, spoon the rice crispy treats into cupcake pans. Frosting and sprinkles optional (but encouraged)!
Be sure to check out our website at http://www.jugglinghoffmans.com for the perfect family entertainment for your next party!


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Durability and conformity of Natural North American Hog Casings allow for efficient and high-quality production of sausage.
Natural North American Hog Casings have a "Endothermic Quality" which draws heat from sausage within it. Providing a cooler temperature from surrounding air, increasing shelf life and the appearance of your sausage.
Sausage with Natural North American Hog Casings has a full and hearty appearance. Giving your sausage strong display appeal to customers.
Transparency of Natural North American Hog Casing is unrivaled, even at link ends.
Which Casing type should I choose?
North American Hog Casings are ideal for making Pork sausage, Large Frankfurters, Italian Sausage, Bratwurst, Smoked Sausage, Kielbasa, Pepperoni, and Rope Sausage to name a few. Larger diameters of Hog Casings are used for specialty items.
Sheep Casings are ideal for Breakfast links, Pork links, Cocktail Franks, Wieners, Frankfurters, and Cabanosa. Larger diameters of Sheep Casing can also be used to make Chipolata, Brockwurst, and Landjaegar.


Stepping into Bankstown Sports Club is like stepping into a mini Las Vegas. Think extravagant water features, expansive themed restaurants, numerous gaming areas and, of course, the notorious ‘casino scent’. Having been established 55 years ago, Bankstown Sports Club has evolved to be this kind of epic hidden gem in Sydney’s west. It’s even got its own movie theatre tucked away somewhere (although I didn’t manage to stumble across it myself!).
I loved the Vegas nostalgia of it all. To be honest, I didn’t actually realise somewhere like this existed in Sydney. While I only moved here last year, I feel like the club would still be an unsuspecting and exciting find for all Sydneysiders, no matter long they’ve lived in the city. It’s definitely got a wow-factor to it.
Having been invited in to try out the menu at one of their restaurants, I was super eager to try out the offerings. Once I stepped inside and realised how decadent the club was, I was even more excited. No surprises, Bankstown Sports Club put just as much thought and effort into their food as they do their fit out.
Canton Kitchen is located towards the back of the club, past the gigantic Italian-themed restaurant with cobblestone floors and a classic Italian streetscape. Its fit out is grand and magical. Rows of Chinese lanterns drape from the ceiling and give the space a distinct red glow. Central to the restaurant is a bar, showcasing a traditional Xie Shan roof that makes for a great photo backdrop. And — as you may have guessed already — the restaurant serves a delectable fusion of traditional and modern Asian fare.
Given the indulgent nature of all things thus far, I had one look at the menu and decided to make myself a hefty order. It was a lot. Entrees consisted of Pork and Prawn Wontons, Vegetarian Spring Rolls and an eight-piece Steamed Dim Sum Platter for two.
Out of the three, the wontons truly stole my heart. In all honesty, I couldn’t stop raving about them for the next couple of days (to basically anyone who’d listen). Drenched in a sweet and spicy chilli sauce, they had a great saltiness with the soy coming through and a sweetness thanks to some subtle honey notes. The flavour balance was immaculate. The wontons themselves were made of a wonderfully lightweight and thin dough, with the pork and prawn meat being super soft and tender also. Again, it was an excellent balance of exterior to interior filling.
For mains, I ordered the Crispy and Boneless Lemon Yuzu Chicken, Crispy Master Stock Pork Belly and their signature Fried Rice to pair with. I couldn’t pick a favourite out of these — and yes, that’s including a dish as simple as the fried rice. Despite being able to get fried rice at just about any stock standard Chinese restaurant, Canton’s was seriously divine. It wasn’t too dry, wasn’t too moist, and had the perfect rice, to veggies, to meat, to egg ratio. Balanced flavours seems to be the perpetual theme here.
The pork belly dish was so fantastic, that it inspired my partner and I to try and recreate a similar dish at home using the same combination of ingredients. Seamlessly fusing pork with chilli caramel, mint and tangy apple, there was something so more-ish about this marriage of flavours. Perhaps it was the heavy meatiness of the pork with the crisp and refreshing nature of the apple and mint. Whatever was going on, I was a huge fan.
The yuzu chicken dish awakened our umami senses. It was crunchy and texturally satisfying, with a lemon yuzu sauce that gave a burst of citrus delight. I thought the dried orange pieces on top was a lovely touch, too. So much happening in all of these dishes!
All in all, I’d love to make my return very soon. It would have made a great Lunar New Year spot but given that the time is past, I’ll probably just return with the intention of trying as many new dishes as possible. Thanks Canton and Bankstown Sports Club for a great experience, you’ll be seeing me again very soon.


Established in 2017, Eng's Popcorn is a homemade Malaysian product based in Batu Pahat, Johor. Our brand’s slogan is “Popping In Your Heart”. Eng's Popcorn offers guaranteed satisfaction for every single bite of our fully coated caramel popcorn.
Today, with presence in various countries, the Engstreme Empire team is on a mission to get our fully coated caramel popcorn into the hands of more people, internationally. We believe that in order to do so, we need the right people on our team and we are inviting you to be part of this mission.
We are looking forward to having you with Engstreme Team!
Satisfaction guaranteed in every single bite
Each popcorn is coated to perfection with that tasty, golden caramel joy!
Be it a treat for the kids, a snack with your movie buddies, or for you alone (we won't judge!), pick your size!
Our Popcorn Mushroom Kernel is coated with premium caramel for satisfying big bite!
Eng’s Popcorn is wholly made by local muslims using Halal-certified ingredients. Indulge without a worry!
Each jar is secured with an airtight seal to help preserve the texture of our popcorn. Always stay crunchy and fun!
Made from 100% whole-grain, gluten- and trans fat-free, non-GMO kernels. No more GUILTY pleasures!
Engstreme is an authorized distributor in Malaysia
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I need to vent about some of the new developments in my life. Mostly, my gluten allergy. I may come back here someday. But, for now… onto the next one.
The weather has finally cooled down, the leaves are changing and it’s downright blustery some days. Autumn is the best season in New York, closely followed by the spring. I could do without our humid summers and cold winters.
This is one of my favorite autumn pastas.
-fresh gnocchi (Make it or buy it. I live near an authentic pasta shop in Williamsburg, suckas.)
-1/2 of a butternut squash, peeled & cubed
-4 sage leaves
-2 tbsp of butter
-dash of truffle oil
-sprinkle of parmiggiano reggiano
1. Boil water, add salt.
2. Sauté 1/2 butternut squash peeled and cubed in a bit of olive oil
3. When butternut squash is halfway cooked, melt 2 tbsp of butter in the pan. Watch carefully so that it doesn’t brown too much. Should have a nutty aroma. Add a bit of salt.
4. Add diced shallot, 4 chopped sage leaves. Take pan off of heat. Mix and set aside.
5. Carefully add gnocchi to boiling water. They should start floating to the top shortly. As they come up, scoop up with a slotted spoon and transfer to the butternut squash pan.
6. Mix it up. Top with cheese and truffle oil. Enjoy!
It’s no secret; I LOVE CARBOHYDRATES.
I would probably do alright in prison as long as I had bread, water and books… Fine, maybe not. But, I’d be okay for a little while.
In my latest attempt to reduce carbs, I’ve been trying to find some quick and easy recipes for breakfast. This mini-frittata is super easy and you can basically make any combination of meat/veggies that you wish. Leftovers can live in your fridge for a few days so it’s perfect for grabbing on your way out the door.
Makes 6 small frittatas
-green vegetable (spinach, kale, broccoli)
-meat/mushroom (sausage, ham, portabello)
-cheese (parmesan, asiago, cheddar)
-2 tablespoon sour cream
-garlic & herbs (oregano, basil, chives)
Heat oven to 350°F
Spritz olive oil on muffin pan
Toss herbs and green veggie with a spritz of olive oil. Set aside.
In a separate bowl, beat six eggs. Add sour cream. Mix in veggies and meat/mushrooms.
Pour into muffin tins. Top with cheese of choice.
Bake in oven for 30-35 minutes.
Optional: toss some Sriracha or other fun hot sauce on this and you have a partayyyy.
…unless you’re me and sometimes your diet goes to total shit while you’re eating stuff like this at brunch. I love you, Daniel Boulud.
Proper blog post to come soon…
I literally spent weeks trying to decide on a restaurant in LA to celebrate a big milestone birthday. Living in New York for the last 7+ years has made me a raving lunatic when it comes to food and I admittedly scoffed at the idea that there could be BETTER restaurants here. Even as I walked into this fine establishment, I braced myself to be ever-so-silghtly disappointed.
435 North Fairfax Blvd. (near Beverly Blvd.)
Los Angeles, California
Dear Animal, you have single-handedly restored my faith in the LA dining scene. I apologize for having any doubts about my homeland. Could I please have some more piggies and Tres Leches?
Hamachi Tostada with Herbs, Fish Sauce Vinaigrette, Peanut
Waiter recommended, perfect texture combinations, very light and a great way to start the meal. It was like having a very well-organized tartare.
Potato Agnolotti, Caramelized Onion Butter, Parmesan
Imagine the ideal bite of mashed potatoes but enveloped in a beautiful pasta coated in caramelized onions, butter and cheese. Yeah… Mind. Blown.
Melted Petit Basque, Chorizo, Grilled Bread
Technically, it’s melted cheese on sausage with toast. But, the best melted cheese on sausage with toast you will ever put in your mouth. This was recommended over the burrata and we did not regret our decision. Salty, crispy, crunchy, gooey, awesome…
Bone Marrow, Chimichurri, Caramelized Onions
I love bone marrow. But, I’ve never had it with chimichurri. It should always be served with chimichurri. Forever. I just drooled on my keyboard.
Foie Gras, Biscuit, Maple Sausage Gravy
Our waiter said that when he eats at the restaurant, he orders two so that he could eat one and the rub the other one all over his body. He added that the first time he took a bite, he immediately punched the chef in his face. Those sentiments rang true for the entire table. The foie was seared perfectly. The biscuit was possibly one of the best that I’ve ever had. The gravy was complex without compromising its integrity – it still tasted like gravy. Just really awesome gravy.
Barbecued Pork Belly Sandwich, Slaw
I didn’t expect much from this dish. If you’ve had one BBQ pork slider, you’ve had them all, right? This is completely untrue. Crispy, tender pork belly with barbecue sauce containing the perfect balance of sweetness, salt and vinegar. Even the bun was good. I was completely floored.
Heirloom Tomato, French Dressing, Olive, Hard-boiled Egg, Garlic Croutons
We needed a palate cleanser after all that delicious food. This was light and did the job. It was a touch over on the olive but the textures and flavor combinations were lovely.
Bacon Chocolate Crunch Bar, S&P Ice Cream
Party. In. Your. Mouth. This was stunningly good. Also, salt and pepper ice cream is amazing with bacon chocolate candy bars.
Sticky Toffee Pudding, Marscapone, Orange
I love sticky toffee pudding. If it’s on the menu, I’ll order it every time and this one was sublime. The orange was a nice touch. Really well done.
Tres Leches, Dulce de Leche
It’s hard to find good tres leches. Tears welled up in my eyes after the first bite. Hell, I wanted to punch the pastry chef. Definitely one of the best tres leches I’ve ever had. Ever.
Once every few years, I have a meal that literally makes me curse after every course. This was definitely such an occasion. “Holy sh*t, that’s effing good.”
Service was seamless. Our waiter was knowledgable and spent just the right amount of time at our table. One of my dining companions is a chef and he went back to personally thank the kitchen. If I still lived in LA, I would spend all of my money here.
I have had quite a few friends who were born and raised in New York question whether or not I am really from California. The stereotype fits: I can go from zero to sixty raving lunatic mode in mere seconds because someone decided to stop walking in the middle of a busy sidewalk, I almost always wear some variation of black clothing and $50 worth of groceries fits into one bag without me batting an eyelash anymore. But then, “dude!” comes out of my mouth and all bets are off. More recently, I have wondered if perhaps I am also somehow a displaced
Southerner… err Southern Belle. I tend to say “y’all” and “darlin’” often, praising Jesus during Sunday morning service at the Second African Baptist Church in Savannah, GA was the most enjoyable church-going experience I have ever had, and I am pretty sure that I have consumed more fried chicken and biscuits than is recommended by the surgeon general.
That said, it makes me quite happy (and scared for my health) that Brooklyn Star is just around the corner from my apartment.
593 Lorimer Street (between Conselyea and Metropolitan)
O’Sully and I went to Brooklyn Star for dinner on a recent Friday night. I had previously enjoyed a delicious meal with my girlfriends there but was happy to return as the menu had plenty of dishes I had yet to try. The menu is sustainable and seasonal American Comfort Food. Staff is super friendly and attentive. The space is quite lovely. The decor is inviting and almost like being in someone’s very extended kitchen. They sat us in a big booth which was oddly the same one that I’d sat in comfortably with four friends on my last visit.
In actuality, I was on a mission. I had one specific dish that I really wanted to try and almost slid to the floor when the waiter arrived to talk menu by saying, “Hey guys, just wanted to let you know that we’re out of Country Fried Foie and Waffles (with Black Pepper Honey) but everything else is good.” Complete. Devastation.
Alas, the show must go on…
Kool Aid (Spiked)
Old school Dr. Pepper (so silly that finding real sugar in a soda is such a foreign concept) and Kool Aid grace the beverage menu at BK Star. Um, awesome?! They take it to another level with the Dr. Pepper Cocktail: gin, Dr. Pepper syrup, grapefruit juice, and soda. But, after O’Sully ordered a regular Kool Aid, I sheepishly asked the waiter if I could have the same but spiked. He assured that they’d done it plenty of times and it wasn’t a problem. He delivered my Vodka Kool Aid shortly thereafter and I stifled a giggle as I drank my naughty punch. Seriously? Who drinks spiked Kool Aid? THIS GIRL! And, I’d do it again!
Bacon Jalapeno Cornbread
What’s not to like? Cake-like cornbread flecked with bacon and jalapeno, accompanied by honey and butter is pretty awesome. It’s even better when it comes straight out of the oven in its own mini-cast iron skillet. Sizzling!
Mac and Cheese with Bacon
Kool Aid (Virgin)
Rich, creamy, salty, smokey with crunchy toasted breadcrumbs on top. Now, that is some TASTY mac and cheese!
Grilled Veal Sweetbread Tacos, Fried Hominy, Pickled Onion, Pineapple Salsa, Lime
Country Fried Steak, Mashed Potatoes, Hot Slaw
Sweetbread Tacos were delicious. How could something with the words “SWEET” and “BREAD” in its name NOT be? (Sorry, I forgot to take a photo so just made sure O’Sully modeled his half-eaten taco while I was snapping the country fried steak.) I’m usually a taco purist but these were really nicely done.
And then, there was a miss.
Look at that photo! If it doesn’t scream, “Yummy Southern Fried Goodness!” to you, then we have nothing further to discuss. But, I assume that it does, loyal food blog reader, so I shall continue. When the dish arrived at the table, I definitely gasped. Chicken Fried Steak doesn’t look much better than that. As we dove in, I was disappointed to find that the breading was so thick, it felt like we were eating fried batter with a bit of meat. It was just fine but for something that looked so amazing, it wasn’t. It’s like meeting a ridiculously attractive person and then finding out that he/she sounds like Donald Duck. I don’t even remember if we finished it; I just wanted to pretend it didn’t happen.
Overall, we had a really nice meal. Brooklyn Star had originally been in a different space but a fire in February 2010 shuttered them out of 33 Havemeyer and they came back to life after spending most of that year building in the old Lazy Catfish location. Most of the food is solid (Jess and Scott were there just the other night and apparently had an epic takes-45-minutes-to-cook steak) and I’m still not sure how to feel about the “meh” chicken fried steak. I WANT TO LOVE YOU, BROOKLYN STAR! I intend to return for the elusive Country Fried Foie and Waffles (with Black Pepper Honey) and… Vodka Kool Aid.
Just over a year ago, the New York Times published an article about an Uzbek-Korean cafe in Brighton Beach. I was intrigued but ultimately filed it away, under the assumption that an hour-long ride on the Q train wouldn’t be one of those things I just did on a whim.
But, after a barely palatable stop at the new Brooklyn outpost of The Meatball Shop on Saturday, I found myself on the train and ready for a real culinary adventure. Side note: If the name of your restaurant has the word “meatball” in it, said meatballs should evoke feelings of pure ecstasy or do what crack does to Tyrone Biggums. Hey guys, your meatballs suck balls!
But, I digress.
During the 1930′s, the Soviet Union forcibly moved most of the entire population of ethnic Koreans from the Russian Far East to unpopulated areas of Kazakhstan and Uzbekistan. Read about it. I’ll shamefully divulge that I barely knew where Uzbekistan was, nor could I name an Uzbek dish. Seeing the Korean-influenced food was fascinating and despite not quite being able to place their level of authenticity, the food itself was absolutely delicious.
ELZA FANCY FOOD
3071 Brighton 4th St (between Oceanview Ave & Brighton Beach Ave)
Brighton Beach, Brooklyn
Bright orange awning greets you as you walk into a small, neutral-colored dining room. Everything is super clean and you can catch a glimpse of the little kitchen as you’re being seated at one of the eight tables. We sat down and stared at the menu blankly. Drawing reference from the Times article, we ordered as follows:
This dish totally reminded me of one of my favorite Korean dishes, yuk gae jang. Topped with lamb that basically tasted like awesome corned beef, the fragrant broth was not as spicy as the picture would make it seem. The noodles were perfectly cooked and had a nice texture – almost chewy but in a good way.
Hye of Eggplant
When the waitress put this plate down, I did a triple take because it just looked like kimchi. It’s eggplant. It was cold and delicious and not soggy. Loved it!
I LOV PLOV. The lamb was so flavorful and tasty while the rice was ever-so-slightly undercooked and had wonderful texture. I would’ve eaten the whole plate had I not taken up space with crappy meatballs.
As a dumpling enthusiast, I was thrilled to find that not only were the morsels of tender lamb in the filling rich and flavorful but the dumpling skins were light and airy. AMAZEBALLS. Literally.
Go to Brighton Beach. Eat at Elza. Go to the boardwalk. Stroll. Get back on the train and think to yourself, “Wow, that was super delicious fun time…”
5 out of 5 Stars


Georgia Muffuletta Sliders
- 1 package of slider rolls
- Small package of prosciutto
- Small package of black
- forest ham, thin-sliced
- Small package of turkey,
- Sliced provolone cheese
- Small jar of sliced olives, drained
- Small jar of artichoke hearts
- Small jar minced roasted garlic
Olive salad: Thinly chop artichoke hearts, reserving liquid. Combine with 3/4 of the olives and 1 teaspoon of roasted garlic. Refrigerate.
Sliders: Cut rolls in half. If desired, spread with mayonnaise and mustard. Place bottom half of rolls in a baking dish and evenly stack the meats. Top with olive salad and provolone cheese. Place the tops on sandwiches and brush with melted butter. Bake at 350 degrees until cheese begins to melt. Remove from oven and allow sliders to sit for 10 minutes before serving.
From the kitchen of Shelia Webb


Pastry chefs are in great demand at first-class restaurants and bakeries. Pastry chefs supervise the production of baked goods, including breads and desserts, and are often noted for their creativity and passion in crafting the finest items in these categories.
Pastry chefs typically earn between $29,000 and $65,000 per year at most restaurants, although this amount is dependent on several factors. Smaller businesses will pay less, while five-star restaurants will pay more. However, the highest-paying jobs in the industry are in great demand and the hiring process is very competitive. Pastry chefs can also open their own businesses, such as bakeries, in which they can make as much money as the market allows in their locations.
According to the Bureau of Labor Statistics, the median yearly income for a pastry chef in 2008 was $38,000. Half of all pastry chefs surveyed by the BLS made between $29,000 and $51,000 per year.
As with most jobs in the culinary arts, location is the biggest factor in determining salary.
A pastry chef in New York City might make $62,000 a year, while one in Fargo, North Dakota, might earn only $32,000. However, the cost of living in New York City is so much higher that the pastry chef in Fargo might actually be able to afford a better standard of living on the lower salary.
The type of job you get as a pastry chef will also determine your salary. For example, an assistant pastry chef in a large restaurant will often make less than a chief pastry chef in a smaller restaurant. However, some chief pastry chefs in very small restaurants may make little money and income may be dependent on the flow of business rather than a “set in stone” amount.
The advent of national interest in specialty cuisine, prompted by great media coverage and television food networks, has created new opportunities for pastry chefs, as well. Twenty years ago, it was unheard of to have a bakery that specialized only in cupcakes; now, however, there are several thriving businesses in major cities that do just this.
Pastry chefs who specialize in high-cost and high-demand deserts like wedding cakes may also have an easier time making a living than those who are outsourcing their talents to a very limited market.
Most upscale restaurants hire pastry chefs primarily for their flair and creativity in creating eye-catching breads and desserts that attract customers. Pastry chefs find high-paying jobs based, in some part, on the risks they are willing to take in creating new and exciting foods. Those with a high level of creativity are more likely to secure coveted and high-paying jobs in important restaurants.
However, that does not mean that a newly-graduated pastry chef should lose heart. While there are not too many high-paying jobs in some markets, there are outlets for creativity and work that can be utilized by someone with a high level of talent for pastry making. For example, many local civic organizations and arts centers offer public classes in cake decorating and dessert making.
A pastry chef can easily pick up part-time income by directing such classes, and these can also be a springboard to advertise a new business such as a cake shop or bakery. By diversifying your outlook on work, you may be able to use your talents as a pastry chef in many arenas.
Caterers are often on the lookout for good pastry chefs as they serve many weddings and parties. A larger firm of caterers may be able to keep a pastry chef employed full-time and offer better pay than many restaurants. For smaller catering firms, part-time work may be all that is available, but this can also be a great way of advertising your skills.
© Copyright CulinarySchoolCareers.org 2012. All Rights Reserved.


OXTAIlA rich tradition in Jamaica's culture! Our oxtails slow cooked with butter beans and a combination of herbs and spices to excite your taste buds.
Curry GoatA Jamaican delicacy, prepared with generous chunks of goat meat marinated with our special blend of curry powders for a rich aroma and flavor. Slow cooked to perfection with potatoes and carrots.
Stewed BeefTender chunks of beef seasoned with fresh herbs, spices and mixture of red, green, yellow peppers, and potato and carrots.
Jerked ChickenChicken marinated in our authentic homemade jerk seasoning and grilled slowly served with our spicy jerk sauce


Coolgardie Goldrush Motels Restaurant
Great Food, Great Service
Meals, Morning and Afternoon Teas, Great Coffee and
The fully licensed restaurant is open for dinner from 5pm to 7pm, Sunday to Friday, with room service available on Saturdays & Public Holidays.
We offer an extensive menu of freshly cooked meals for dining in our air conditioned restaurant or the peaceful alfresco area.
If you are staying with us, why not check out our food and accommodation packages.
Please contact us to make a booking


Spicy Pasta Masala Powder
We are reputed manufacturer and supplier of Pasta Masala Powder. It is made by using best of quality ingredients under the supervision of our experts. Owing to its distinctive flavor, delicious taste and longer shelf life, it is highly demanded in the market. It is highly pure and safe to consume. Known for its best quality, our customers can avail this Pasta Masala Powder from us at market leading prices.
Factory :- 219, Brahma Bagh Colony, Near Mari Mata Square, Opposite Punjab National Bank, (Jain Sahab Masale Wale), Indore, Madhya Pradesh, 452006, India


Wegmans grocery stores have issued a recall on two different frozen food items over pest contamination and over small pieces of wood foreign material.
The first frozen item recalled by Wegmans is its 12-ounce package of Wegmans FYFGA Steamable Vegetables, the frozen chopped spinach variety. The frozen chopped spinach is being recalled because of pest contamination. China Instant Rice
The bags of frozen chopped spinach have a UPC code of 0-77890-36964-7. The best-before date on the spinach is July 24, 2023, and the inkjet codes are between K30247 20:25 and K30247 22:14. If you have any of the recalled frozen spinach, you can return it to the Wegmans service desk for a full refund.
The second frozen food item being recalled by Wegmans are 13.5-ounce packages of Impossible Chicken Nuggets and Wild Nuggies because of the potential of small pieces of wood foreign material.
The Impossible Chicken Nuggets have a UPC of 81669702114 and best-by dates of 1/26/24, 1/27/24, 1/28/24, 2/9/24, 2/11/24, and 2/16/24. The Impossible Wild Nuggies have a UPC of 81669702039 and best-by dates of 2/14/24, and 1/21/24.
If you have Impossible Chicken Nuggets and/or Wild Nuggies involved in the recall, you can return them to the customer service desk at Wegmans for a full refund.
If you have any other questions regarding these recalls or previous recalls, you can call Wegmans Food Markets at 1-855-934-3663 Monday through Friday between 8 a.m. and 7 p.m. or Saturday and Sunday between 8 a.m. and 5 p.m.
Frozen Chicken Paw Wegman has announced several recalls in 2023 including Enfamil Prosobee 12.9 ounce baby formula, Wegmans Indian Entree Chicken Korma with Basmati Turmeric Rice, and various Catalina Crunch Products. You can learn more about these recalls on the Wegmans Product Recalls page of its website.


Dolce & Gelato Catering has done events from Sweet 16's, Communions, corporate events, Birthday parties, and sporting events. We can accommodate to any occasion.
Our Gelato Chef Gino Parente from Frosinone, Italy has learned and perfected the tricks of the trade. In 2009, Gino brought his artistic ability to New York and the tri-state area with exquisite flavors of Dolce & Gelato Catering.
Dolce & Gelato catering can accommodate, celiac, nut / tree allergies, lactose intolerance / dairy, fruit allergies ie. strawberry and diabetics. If you have any question or concerns regarding ingredients or allergies please contact us.


Hungarian food is delicious.
Let’s begin with lángos: a fried flatbread topped with sour cream, garlic, and grated parmesan. Apparently lángos is found in Austria too, but I haven’t seen it here in Villach. Maybe in Vienna! When I ordered my lángos, I meant to get everything on it, but we misunderstood each other, and this lángos is without sour cream. Still bliss for a hungry girl.
I also had dinner at a place where “tipical Hungarian food” is served. I ordered the “Royal Hungarian” meal, which came with pasta and goulash, finishing up with chocolate mousse! The waiter thought I had been waiting a long time, so he brought me a free deliciously cheesy and milky soup. Every spoonful was dripping with flavorful cheese and spices. I can’t seem to find out what kind of soup it is! Maybe someone can tell by the photo and offer a guess…I would be most grateful!
I had about 700 forints left over at the end of my trip, and decided to spend them on –pastries–! At 99 forints each, they are crispy, flaky, cheesy, and well-seasoned. (unless you keep them wrapped up and they lose their crisp, aw man! Still good.). Perfect for a long train ride!


As the food in our shops and restaurants gets more and more difficult to afford, we are all looking for ways to reduce costs. Even though it’s a tricky time, many of these changes we can make are a win for the environment.
Each year a mind bending 2.5 billion tonnes of food goes to waste – and when that happens it’s all the energy and water used to produce the food which is wasted too. There are waste issues with our entire food and farming systems that might feel we can do little about, however by far the biggest area of waste is actually at home. Reducing this waste is seen as one of the easiest fixers to help the climate crisis. So this one is up to all of us.
We are all guilty of finding half a mouldy vegetable lurking in the bottom of the fridge, or popping to the shop to get an easy dinner rather than getting creative with the aubergine which really needs using up. But with planning, a few adaptable recipes up your sleeve, and an open mind we can all eat the food we have.
In the last couple of months I’ve found a couple of really easy wins which have made a real difference to our eating and shopping. First, I labelled things in the freezer – an oddly satisfying job – but it means I can easily access a previous dinner or batch cook for my lunch at work. The freezer is a definitely a food waste friend – there is so much you can freeze when it’s cheap and in season and have any time of the year. Secondly, I started making soup out of all the droopy vegetables and the impossible to use celeriac or swede which crops up in my veg box this time of year. I have also treated myself to an airfyer, which is an expense I know, but I barely turn our oven on any more so it’s a big save on fuel and great for waste reduction – veg peel crisps anyone?
I would also recommend the recipes on the Oddbox website – they have a whole zero waste category (and now deliver locally if you fancy) https://www.oddbox.co.uk/recipes/categories/zero-waste. A lot of the recipes are about being flexible with ingredients. My husband is a real recipe follower, and finds this hard, but a leek works just like an onion and kale can be replaced by anything leafy in most recipes. Whilst we are thinking vegetable – one of the easiest ways to save money (and help the environment in terms of fuel and water use) is to eat less meat. I do know it can take more planning and cooking to dish up veggie food – but there are so many amazing recipes all over the internet now. The Real Junk Food Project in Brighton – a fab initiative – have also just published a book full of recipes https://www.realjunkfoodbrighton.co.uk/recipebook/.
My last tip are the waste apps – Too Good To Go is a great app, especially for hungry students who need a carb fix. But it’s not just sandwiches you can get must cheaper than usual – I’ve had local lagers, coffee beans and even sushi from Too Good To Go. Another one to look at is Olio for all sorts of things to swap or borrow locally including left over food. And whilst we are on free, local things, you can also sign up to your local Freecycle sites.
Finally, for more information about food poverty and all the local projects that are there to support us when we really are finding the costs of food to much visit https://www.msva.org.uk/get-help-with-food
by Nicola Brewerton
Photo by Jonathan Borba on Unsplash


The BelaNature Organics Story…Ingredients that come from the Beautiful wholesomeness of Nature…
BNO is a specialized supplier in the organic ingredient market. More specifically, BNO supplies nutritionally superior organic ingredients. We not only search far and wide but we also validate, inspect and audit our hand-picked group of growers and processors. Our founder is a doctor who’s commitment to the Hippocratic oath drives the core values of our company: “First do no harm.” We have decades of experience in medicine, health, and nutrition as well as growing and processing crops. Our founder is literally a consultant in the field coordinating growers, building processing factories, and specializing in nutritionally superior ingredients. Among other talented individuals, our team includes a board certified physician, zoologist, professor of biology, and food scientist.
Our team is a happy dedicated group of intelligent and gifted individuals. They too are specialized in their various and respective duties. From our CEO to our newest hire, from sales and marketing to logistics, from warehousing to formulating we focus on delivering the very best ingredients to our good customers. Our products are more than just ingredients, they are the building blocks for good health… And that is why we diligently endeavor to supply Nutritionally Superior Organic Ingredients.


If you love food but just can’t choose, Pepper, located at Novotel Al Bustan, offers a great choice of international dining to whet your appetite. From Arabic to Meditteranean and live cooking stations to serve up what you fancy, the all-day dining restaurant offers authentic flavours in a relaxed atmosphere. This week, one reader will win a meal for two at Pepper.
For your chance to win, just answer this:
Winner(s) to be announced
This competition is now closed. Please check the website each week for excellent new prizes


Almond milk highlights, among other properties, ideal for stages of growth and adolescence through their calcium intake.
Almond milk benefit is obtained by grinding dried almonds, shelled and then mixing it with water. It can be taken alone or with some sweetener. The properties that we highlight here as well as nutritional information relates to make almond milk without any sweetener. It has a nice flavor, made with hot or cold water.
* A level cardiovascular benefit us when we have too much cholesterol or triglycerides.
* For those intolerant to cow’s milk or lactose, for whom the milk celiacs often not going too well and, in general, for those seeking a substitute for milk.
* In hospitals is especially useful for postoperative and the person needs food to nourish him but are easily digested. The almond nuts are rich in potassium, an ion essential for the body for its role in the brain, muscle, etc.. Ideal also to prevent undernutrition in these patients since it is also rich in fiber and remineralizing.
* Almond milk to be very low in sodium and rich in potassium is very suitable to cases where there is loss of potassium: diarrhea, vomiting, treatment with potassium-sparing diuretics. And for cases where the sodium is a problem: high blood pressure or in diseases where there is an increase of extracellular fluid (edema) such as cardiac, renal and liver cirrhosis.
* In many cases of food allergies substituting cow’s milk for some plants, such as almond milk, some people notice a big improvement.
* A level tract is helpful to us in cases of gastro-intestinal dyspepsia, gastritis and as a regulator of intestinal peristalsis.
* For its good calcium / phosphorus ratio, almond milk is an ideal food for various population groups, on the one hand, during the stages of growth and adolescence, where both nutrients play a role in bone formation and remodeling and on the other hand, pregnant women or during lactation, it could cover part of the mineral requirements, and elderly, where a diet rich in calcium is an important preventive measure against developing osteoporosis.
* Has a high percentage of soluble and insoluble fiber thus: protects the intestinal wall, especially at the colon and regulates the rate of absorption of sugars and cholesterol. Fiber in the presence of the glucose uptake rate may decrease by up to 50%, and this fact is the basis for clinical use in the treatment of insulin-dependent diabetes type I and type II (non-insulin-dependent)
Nutritional Information almond milk (per 100 g powder)
* The amount of protein (11 to 13 g.) makes it ideal to supplement and complement the sometimes animal protein.
Although almond proteins not reach the quality of the proteins considered noble (milk and egg) have an essential amino acid composition very balanced.
Almond milk is very suitable for both children and elderly populations that frequently consume foods with high caloric value but contribute small proportions of amino acids.
* Lipids (9.5 to 11.5 g.), the almond is rich in linoleic acid is a precursor of arachidonic acid and thus of the different series of eicosanoids, so important in the balance both in tissues and in organs. Deficiency causes growth retardation, skin diseases and nervous disorders.
Almond milk also provides much oleic acid, which is most appropriate for the maintenance of an adequate ratio of HDL and LDL.
According to a study by the American nutritionist Gary Fraser, of a population of 34,000 people subject to a vegetarian diet low in fat, concluded that people who ate more nuts, suffered less heart disease.
* Dietary fiber (4.8 g), 85.7% insoluble fiber and soluble fiber 14.3%.
* Minerals Calcium 200 mg Phosphorus 220 mg, 200 mg Potassium, Magnesium 60 mg Iron 5 mg, Sodium 38 mg.
* Vitamins Vit. A 210 U.I., Vit. E 15.1 mg, Vit. B1 57 mg, Vit. B2 153 mg.
* Carbohydrates 60 to 62 g.
* Energy value 1680 kJ (397.5 kcal.)
* Energy value / cell 84.5 Kcal.
Did you know that almond milk …?
Dr. Gene Spiller of the Health & Research Studies Center, Los Altos, California, showed that consumption of almond milk reduces blood cholesterol double the olive oil.
Nuts are with spinach, chickpeas and lentils, food that contains more iron and magnesium in the plant kingdom.


Fall colors include the pumpkins, the sumac and the bales of hay. I love the cider mill sign and more autumn flavors for sale at this roadside farm stand in rural Swanton Vermont. The Hudak farm grows all sorts of pumpkins and farm-fresh vegetables for both food and decorations during Halloween and for cooking.
March 4th, 2013
Viewed 19,709 Times - Last Visitor from New York, NY on 09/29/2023 at 11:15 AM


*Please note that due to recommendations by health authorities around COVID-19, Alto will only be open for take out pizza dinner service only.
Our new restaurant is the place for delicious breakfast, gourmet lunches, special culinary events, elegant dinners, vino and insanely good pizza. The kind you keep thinking about as soon as you've finished that last slice.
Located right at the base of the slopes, this is casual, gourmet dining in a beautiful setting, served up with warm and welcoming mountain hospitality.
The restaurant offers table service for breakfast, lunch and dinner, plus take-out pizza. Reservations for dinner are essential please call 250-341-3054. For take-out pizza please call 250-341-4444 or dial 4444 from your in-room phone.
Between 11-11:30am and 2:30-5pm only pizza and drinks are available as we move to our lunch and dinner menus.


Today is National Cheeseburger Day, so in honor of the precious, delicious invention of the cheese burger, we have to know some facts, including where it came from and what the general opinion is of cheeseburgers.
The cheeseburger doesn’t have a true origin story, as who made the cheeseburger has been bouncing around, but we do know that its popularity started to boom in the mid-1920s to 30s. One supposed cheeseburger-founder was Lionel Stenberger, who worked at “the Rite Spot,” his father’s sandwich joint in Pasadena, California. Stories have said that he created the cheeseburger in 1926 by experimenting with flavors and deciding to add a piece of cheese on a beef patty. An alternate version tells that a homeless man told him to add a piece of cheese to hamburgers. Lionel decided to put it on the menu and named it the “cheese hamburger.” Because the Stenbergers named the dish “cheese hamburger” instead of the name we know and love, people deny them the right of the invention of the “cheeseburger.”
The most expensive burger sold in America is sold from the New York City food truck 666 Burger. The $666 burger is wrapped in a gold leaf, topped with lobster, caviar, truffles, foie gras, and aged Gruyere cheese, melted with steam from champagne, and poured on a hot griddle. The good thing is you get $300 back, as the burger comes wrapped in three greasy $100 bills.
Each year, Americans eat a whopping 50 billion burgers, or three burgers a week. That’s a lot of beef!
Approximately 40 percent of hamburgers served in the United States contain cheese on them. A survey conducted at Red Robin stated that over 70 percent of their customers would like cheese added into the patty itself.
During the First World War, the U.S. Government tried to rename burgers as “Liberty Sandwiches” in order to promote patriotism and avoid using its original German name.
What do GBHS students think about the cheeseburger?
Junior Kaylee Bryant simply said, “They are good!” Sophomore Jesse Jackson went into more detail with “Cheeseburgers are possibly the best creation mankind has ever created and have blessed this world with.” Sophomore Caleb Murphy had similar thoughts as he said, “There [sic] good they make me feel like heaven in my mouth.”
“Fun Cheeseburger Facts to Celebrate National Cheeseburger Day.” Shooters Woodfire Grill, www.shooterswoodfiregrill.com/blog/2016/09/fun-cheeseburger-facts-to-celebrate-national-cheeseburger-day/.


Coffee is generally grown in the tropics. A steady supply of rain, not too much and not too little, and absolutely no frost, are perfect growing conditions. This means the growing of coffee is perfectly suited to much of Central and Southern America, Africa and Asia.
Several species of shrub of the genus Coffea produce the berries from which coffee is extracted. There are two main species which are cultivated commercially: Coffea Canephora, more commonly known as “Robusta”, and Coffea Arabica. The two types of tree produce two completely different tasting beans. The Arabica tree grows at high altitudes and produces a softer and more flavoursome bean. As a general rule, the higher the altitude the better the taste. Robusta coffee on the other hand can be grown at much lower altitudes. This coffee has a full bodied taste and is mainly used in instant coffee due to its high caffeine content, however it is a crucial addition to many great quality blends owing to its body and strength.
The coffee life cycle begins with a coffee seed, planted in nursery beds and attentively cared for with the right amount of water, shade, and sunlight. 3-5 years later, a coffee tree will yield its first exportable harvest. A coffee tree can be harvested 8-9 months after the tree begins to blossom with jasmine-scented flowers. 2 months on from the flowering, clusters of green or yellow berries appear where the blossoms were, and roughly 6 months later these berries ripen into rich red cherries, ready to be picked. Coffee beans growing on the bush do not necessarily ripen at the same time. As a result, some coffee farmers may harvest 1 bush 4 times or more to ensure that they process only the top quality ripe beans. The harvesting of coffee cherries is very labour intensive, especially for those farmers that want to ensure quality by picking only the ripest cherries.
In total we buy coffee from 23 countries right around the globe. Some of these are well known as popular coffee growing regions, such as Colombia, Brazil and Costa Rica. Some however are lesser known as coffee growing areas, yet produce some fine coffees, such as Ethiopia, Malawi and Vietnam.


Google “green smoothie” and you will encounter an archive of sacred literature, including testimonials and confessions; cleanses and detox rituals; guides, manuals, charts, and maps; headquarters, forums, and listserves; and even challenges that last for thirty days and thirty nights.
Green smoothies are highly fetishized food objects. The green smoothie is more than a (bowel) movement; to its followers, the green smoothie is an idol of religious devotion. Devotees set up edible altars to worship its almighty light, then they take pictures of these altars and post them on Facebook. There’s even a Green Smoothie Bible. St. Vitamix, pray for us.
People sometimes name their smoothies: “green glowing smoothie,” “ultimate green smoothie,” “the green hulk,” “the green goddess,” etc.
After studying thousands of pages of green smoothie literature, I have come to a few conclusions: 1) healthy white people love green smoothies 2) green smoothies represent biodiversity 3) green smoothie literature can be classified as “gastropastoral” 4) green smoothies are healthy and delicious.
While “thickened” drinks exist in many cultures (e.g. the lassi), the green smoothie is a particularly modern invention, a confluence of blender technology of the 1920s and the counterculture of the 1960s. Today, smoothies are a multi-billion dollar industry.
I became curious about the green smoothie because I’m trying to eat more greens. Growing up, my mom always made us eat salad or cooked greens with our dinner. As strange as this might sound, I loved salad as a kid. What I loved most about eating salad: Hidden Valley Ranch dressing, imported from California.
I loved the tangy, creamy flavor, but I also loved the idea that this dressing came from a ranch in the “American West.” I had learned about cowboys in school, and slathering ranch dressing over my salad made me feel like a cowboy. I loved Ranch dressing so much that I even lassoed it around my two scoops of steaming white rice!
[Aside: The so-called “American West” is actually east of Guam; ironically, Guam is actually the “westernmost US sovereign territory.”]
Hidden Valley Ranch started as a dude ranch in 1954, in Santa Barbara, CA. In 1972, it was bought by Clorox. Yes, Clorox. In 1992, Ranch become the best-selling dressing in the US, surpassing Italian style dressing. #outwiththeOld WorldinwiththeNew
Hidden Valley Ranch dessing ingredients: Vegetable Oil (Soybean and/or Canola), Water, Egg Yolk, Sugar, Salt, Cultured Nonfat Buttermilk, Natural Flavors (Milk, Soy), Less than 1% of: Spices, Dried Garlic, Dried Onion, Vinegar, Phosphoric Acid, Xantham Gum, Modified Food Starch, Monosodium Glutamate, Artificial Flavors, Disodium Phosphate, Sorbic Acid and Calcium Disodium EDTA as Preservatives, Disodium Inosinate, Disodium Guanylate.
I stopped eating salads (and greens in general) during college, when I “experimented” with other foods, aka burritos (not the healthy kind). Every day, my friends and I ate burritos, drank Cokes, smoked American Spirit cigarettes, and discussed Bahktin and Dostoevsky on the front porch of the dorms. All was permitted in those days.
My body, and our native bodies in general, have been malnourished for too long. These days, I am trying to honor my body with the respect that every native body deserves. This means feeding my body healthy and meaningful foods. This means returning to leafy greens.
So in addition to including salads and cooked greens for lunch and dinner, I drink green smoothies for breakfast about four to five times a week.
Green smoothies get their color from leafy greens, which in turn get their color from chlorophyll, which gets its name from the Greek chloros (“green”) and phyllon (“leaf”). Chlorophyll is a molecule found in plants that enables photosynthesis; it allows the plant to absorb energy from light. That’s why some people refer to chlorophyll as “green blood.”
In Tamiko Beyerʻs new book, We Come Elemental (Alice James Books, 2013), the title poem describes chlorophyll as “light veined / through leaves”.
In our bodies, chlorophyll improves digestion, removes toxins, and strengthens immunity. Plus, leafy greens are rich in vitamins and minerals.
Have you ever read Māori poet Keri Hulme’s book of poems, Strands (Auckland University Press, 1992)? There’s a poem titled “Papatuanuku E Tu!”, which is about the Māori earth mother, Papatuanuku (in Hawaiian, earth mother is Papahānaumoku). In the poem, Hulme describes the diversity of the earth:
She slips easily, my mother
into the courtesy of variety:
black as coral she sings
and white as coral sands sun-fused
and that odd lovely pink&yellow coral can be
although my mother’s blood is green as chlorophyll
and she is cloaked in the three awesome blues
[Aside: If you are trying to get your islander kids to drink green smoothies, it may not be the best idea to tell them they are drinking the green blood of the earth mother.]
Sadly, colonialism has deeply violated the earth and separated us from the natural foods that once fed us. In Hawaiian poet Brandy Nālani McDougallʻs unpublished poem, “Resisting the Rhetoric of Colonial Violence (For Haunani),” she writes:
Violence is tarp cities,
Arizona jail cells, GMOs,
and unearthed iwi. It is
what we settle for
because we’ve been led
to believe green paper
can feed us more than green land.
I see several friends on my Facebook feed who are considering choosing to add green smoothies to their diets. The truth is: you donʻt choose a green smoothie, it chooses you.
If you are one of the chosen people, you will quickly learn that there is a poetics to green smoothie creation.
First, you need a liquid. The liquid is the substance and context that holds your poem together. For me, itʻs water. Each page, each smoothie, is a wave.
The leafy greens are the narrative, the meat of the smoothie. I rotate my greens: kale, chard, collards, cabbage, romaine—all greens that are grown and sold locally. Each green, like each poem, tells a different story about light and transformation.
The fruits are the lyricism. Don’t put too much fruit because it can become too sweet—the last thing you want in a poem is sugary lyricism. I prefer some imported apple or local pineapple, in addition to some local banana (which also gives it a smooth tone and texture).
The citrus in the zing, tang, and italic of the smoothie. It gives bite and vitamin sass. It wakes the reader up. I add local limes or lemons.
The roots are the roots (and routes). I add local ginger and turmeric to give the smoothie depth and a spicy earthiness. Roots give the poem grounding and genealogy, while routes provide a sense of mobility.
I have named this zero-waste smoothie: Phyllis, my bright leaf, my morning light.
Returning to Hulme’s poem, she follows her luminous portrai of Papatuanuku with a lament: “I tangi I call I am aching because / I cannot hymn her with more / than brief finally silent words.”
Even though these are brief words, there are ways that words can resist silence. McDougallʻs poem ends with a call to share our stories about the importance of the earth, and the importance of passing down these stories to future generations so that our words
become “the chattering winds of hope”
that erode the hardness of violence
from the earth, and we are sown into
and born from Papahānaumoku
green and tender once again.
No amount of words, no amount of poems, no amount of green salads and smoothies can truly and fully honor the generosity of our earth mother. But when we feed our bodies—and our children’s bodies and our elders’ bodies—leafy greens (and hopefully support our local and organic farmers in the process), then we can offer our bodies as healthy hymns to Papatuanuku, to Papahānaumoku.


A place will definitely revisit again
We love our omakase, and we love that sushi omakase in Japan doesn’t cost the king’s ransom that it does here. But guess what, there are one that was constant recommendations to try the value for money and this might explain the sheer difficulty of getting a seat at Aoki.
At Aoki, for instance, where lunch only cost S$120 before tax, reservations open at 10am on the first day of each month and get snapped up within minutes. As in the case with one of the leading Japanese restaurants in Singapore, it’s presence is hardly noticeable. Look closely for the inconspicuous Aoki signboard or you might miss it.
In 2003, Aoki Restaurant was established as a joint venture between Owner Chef Kunio Aoki and the Les Amis Group. Aoki reopened in June 2017 with a brand new look by Japanese interior designer, Yasuhiro Koichi. This 36-seater restaurant offers the ultimate fine dining experience in Japanese haute cuisine.
The meal start with a small appetizer (salad),followed by freshest cuts of Sashimi for the day includes Otoro. Negima Jiru (Japanese Tuna and Leek’s Harmonious Soup). Both Leek and Otoro melted in our mouth right away.
Sashimi,Baby Scallop Tempura and Grilled Salted Solefish which is very tender,fleshy, and full of fatty omega 3.
Akami, O-toro (Tuna Belly) and Minced Tuna Maki
Sooo soft you barely need to chew it, as it begins to melt and explode into pure umami in your mouth when it hits your tongue.
Kanpachi, Cod Roe, Tamago and Unagi
The Cod Roe is worth mentioning, they are so fresh with no fishy smell.
Tamago has a delicate sweet taste and custard texture
The omakase lunch comes to an end with a Quattro of sweet dessert items. Moochi, Ice-cream, Jelly and Musk Melon, provided a light and refreshing end to a wonderful meal.
1 Scotts Road, #01-19 Shaw Centre Singapore, Singapore 228208