Lose 9 Lbs. Every 11 Days
I don’t want to sound insensitive for what I’m about to tell you, for I was a bit taken back at first too by its name. The official name of this one-of-a-kind diet is called, “Fat Loss 4 Idiots” . . . now you know what I mean!
When I was researching for a weight loss program, I happened upon it and I grimaced and quickly dodged the site and kept looking. Then I was making a joke out of it and come to find out that there were a lot of people on this diet and they were really losing weight – FAST! In fact there have been and are now several million people on it since
its beginning in 2010. Want more about it? Click here for this easy reading official website.
My Opinion For Successful Dieting
I believe that all diet plans have specific principles or rules and they are to be observed if weight loss is expected. “Anyone who commits to follow ANY diet plan to lose weight has already set a mental attitude and begins to watch their eating habits“. Therefore it really doesn’t matter what diet program they follow, as long as it seems to be compatible to their life-style, time, and availability of foods on the menus.
Why didn’t I go on it? I wanted to spend more money! No not really, I was looking for more personable attention because of my age and health issues (66, heart disease, and osteoarthritis). The Dr Fuhrman Diet Plan had just what I wanted and needed – specific foods for specific problems. But the Fat Loss 4 Idiots would have been my best second choice.
The Big Idea
Fat Loss 4 Idiots encourages eating something every 3 hours or so, but what is eaten today should not equal what is eaten tomorrow. With the Fat Loss 4 Idiots diet, choose the types of foods enjoyed most from their list, and then their online “diet generator” creates an eleven day meal plan that incorporates “calorie shifting“.
Fat Loss 4 Idiots provides the online Diet Generator from which the foods are chosen from two lists – one is proteins, the other mostly fruits and vegetables. Some recipes need preparation and instructions are provided, while most are eaten raw or plain.
Each day different food types are eaten which is the main focus of the this diet. For instance, on certain days the diet focuses primarily on eating fruit, and other days the focus is on protein and so forth.
After logging into the member’s area you are redirected to “DietAccess.com“. After choosing the foods from the 2 lists provided, a eleven-day set of menus are generated and three days where you can eat anything. You can repeat this 2 week cycle or generate a different one.
Some of the food combinations the diet generator comes up with may be things never eaten together at the same time, which then can make things very interesting.
The Price Tag
Fat Loss 4 Idiots is a simple online only membership diet guide. Not to much more than that is offered which is unlike many other online diet plans I encountered, and which were a lot more costly.
This easy diet plan guide called the diet generator, maintains that you can lose 9 pounds every 11 days by following their 10 simple rules. You have three different diets to choose from i.e., 3-month membership is $56.00, only $39 if you don’t purchase the “Beyond Calories” ebook.
This Fat Loss 4 Idiots diet is really quite succinct and doesn’t have a lot of material like articles or stuffing to fill you with hype and promises. It is cut to the core of what you want to lose…weight! The content is worth the purchase if you can take advantage of the program and make it a part of life for the rest of your life.
The efficiency of any diet plan or program is very basic math,
- 1) eating less food will make you lose weight; or more realistic
- 2) burn more calories than you consume
You may feel a bit cheated when it comes to online support. With the exception of logging on help, there is nothing else to expect from Fat Loss 4 Idiots. It’s all up to you to be committed to log on and generate your meal plans.
Fat Loss 4 Idiots will be good for some and not so for others. It is a no frills, no hype, or high tech pill or magic system; rather a easy diet plan guide that anyone can quickly adapt to. My caution to anyone who uses this diet plan though, learns from it and continues to eat healthy or there is a danger of regaining what was lost. The biggest benefit with Fat Loss 4 Idiots is better health if you continue with what you have learned.
Click here to check out Fat Loss 4 Idiots official website.


UUCS Ethical Eating Group formed
With gratitude and reverence for all life, we savor food mindful of all that has contributed to it. We commit ourselves to a more equitable sharing of the earth's bounty. - UUA General Assembly 2011
When the delegates at the 2011 Unitarian Universalist Association General Assembly adopted a statement of conscience on ethical eating, our local congregation started an ethical eating discussion group to explore the ethical implications of our everyday food choices. It's a monumental issue, given our potential impact on waterways, animals, cultures, workers, habitats, and economies. After six weeks of study and discussion, our group produced a list of four basic steps we each can take to lighten our impact.
1. Increase the proportion of plant foods in our diets.
2. Fight hunger and food insecurity in our community.
3. Buy food from companies that care for workers, communities and the environment.
4. Buy local, seasonal foods - or grow and preserve more of our own food.
As simple as these steps may seem, we all know that lifestyle changes can be daunting. As a congregation, we're working to make the steps small and painless. Here are just a few of our baby steps:
1. We're celebrating Meatless Mondays, and once a month we'll bring plant-based foods and recipes to share after the service.
2. We unveiled our handy and attractive little red wagon to collect food donations for the Marion-Polk Food Share.
3. When we have information about local, ethical food producers, we'll try to let you know.
4. If you're a gardener, tuck some extra seeds into the ground. We'll share and exchange our excess produce in the fellowship hall after services.
To see more detailed information on these recommendations, please see the Meatless Mondays video, read the UUA statement of conscience on ethical eating, or check out the UUCS Ethical Eating Group's "Steps to Ethical Eating" document.
To get involved, contact Michelle Blake email@example.com


In trying to decide what to write about for my very first blog post, I thought, what is something I am concerned with at the present moment? Something that is relatable to my physical and mental well-being. It seems that food is a constant concern: what can I grab thats easy for lunch (and won’t make me want to stop at Jimmy Johns because I’m still hungry). Or what can I make for dinner that is healthy and different. This is especially a challenge coming from a family where a steak-that-filled-your-plate-leaving-no-room-for anything-but-a-baked-potato was a weekly dinner.
The other reason my interest in this topic was sparked is because of a documentary I watched recently called “Food Choices.” It takes an unbiased, scientific look at what we should and shouldn’t be eating. The biggest thing I took away from the video as well as my own studies was this: Our bodies can only process so much protein. So eating a ridiculous amount of protein and forgetting about carbs is not the answer! It is recommended that we get .36 grams of protein per pound of body weight in a day. For a 130 lb. female that is 46g of protein. Did you know that a small, 3 oz piece of meat has about 21 grams of protein!!? Even if we are exercising and trying to build lean muscle mass, we don’t need much more protein then that; our bodies simply can’t process it and it can be extremely hard on our kidneys. The other piece of this information that is key is that all animal proteins are created equal. I clearly thought that eating salmon was MUCH better for me than a large steak. The truth is, is might have a tiny amount less of fat, but not much. The amount of protein is what matters, and anything that comes from animals has a lot.
Now what? Not eating meat let alone all animal foods and going to a strictly whole food, plant based diet is out of the question for me. If anything, I am taking a more “laid back” approach to eating. It is somewhat freeing to not worry about counting calories or the grams of protein I am trying to get in day. And I can eat whole grains and carbs?! The best news yet. And my message to anyone else trying to figure out the best diet for their body is to DO YOUR RESEARCH. Don’t listen to the news or advertisements because they are all biased and not scientific. Read a book written by a nutritionist who has studied these things for a long time. Not someone’s opinion. and bottom line, do what works for you. Don’t restrict yourself or torture yourself because you think thats what you should do. Eat when your hungry, and everything in moderation. (easier said then done=) GOOD LUCK!


Nida Yasir is a skilled actress and host from Pakistan. Nida Yasir just talked about her new diet plan on her morning show.
In one of the most recent episodes, she talked about her amazing soup-based diet. Nida said that every day she eats a soup that helps her lose weight. She said that the soup on the diet is a mix of other diets. Also, she does it for a week before she does it again. She also had a dietician check out her diet soup. The dietician came on her show.
“I use a soup made of cabbage, coriander, tomato, green onion, and green chili. Nida said that she added flavor to her food with Tabasco sauce and soy sauce. I eat this soup every day, even when I’m on a different diet.”
She also went to a nutritionist for help. So, the dietician told her to switch out the sauces for organic flavor enhancers. Nida says that she only eats fruits with her soup on the first day of her diet. On the second day, she skips the fruits and only eats vegetables with her soup.
Nida went on, “On the third day, I eat both fruits and vegetables with this soup.” On day four, I only eat lentils in the form of soup with this soup. On day five, I eat bananas and shakes with this soup, and on day six, I eat baked potatoes with this soup. I have chicken soup with tomatoes and chat masala on the seventh day.”
But netizens didn’t like the way she chose to lose weight. Many people say that she is promoting fad diets that can throw off your hormones and make you tired. Because of this, the health of many women can be harmed.


Hello from Chartwells K12!
As the new school year gets underway, we want to help you get to know us better and offer some insights into the meals and programs we’ll be serving up this year. Every day, our goal is to make sure that students leave the cafe- teria happier and healthier than when they came in – here are just a few of the ways we make it happen!
Foods Kids Love to Eat
We’re passionate about creating delicious, kid-approved food that nourishes bodies and minds and supports development at this critical time in students’ lives. We’ve transformed your cafeterias into inviting spaces where students want to be, bringing a sense of happiness to each meal as they connect with friends and refuel for the day ahead.
Whether a student is looking for on-trend dishes with exciting flavor profiles, the perfect pregame snack or a mood-boosting breakfast to tackle the day, they’ll find it in our cafeteria, expertly crafted by a team of culinarians committed to serving up happy and healthy to every student, every day.
Fun and Engaging Programs
Schools provide the perfect space for students to make discoveries about food and develop healthy habits. Our unique approach to nutrition education is built around discovery and exploration, creating memorable experiences with a lasting impact.
Discovery Kitchen: Learning experiences that spark curiosity, discovery and a sense of adventure are the cornerstone of our innovative approach to nutrition education. Through Discovery Kitchen, we engage students in hands-on cooking demonstrations and tasting events to introduce them to new foods and flavors. Each month will bring a new, exciting theme that blends our menu, promotions and education initiatives together for an immersive experience in the cafeteria, the classroom and at home.
Student Choice: Student Choice gives students a true voice in deciding what culinary concepts are featured on the menu through fun tasting and voting events. We understand students are savvy consumers with high expectations for the dining experience, so we stay on trend by letting kids take the lead. Winning concepts are served at a Student Choice station or integrated into the menu as a limited time offer until the next vote.
Menus, Nutrition Facts, and Mobile Ordering at Your Fingertips with Nutrislice
Chartwells K12 continues to bring technology to the forefront of the dining experience to help students and their parents prioritize healthy food choices and understand ingredients to help protect their children from allergic reactions. Through Nutrislice, an innovative app, students, parents and faculty have access to school menus, including nutrition information, allergens and photos, available on desktop and mobile devices. Nutrislice can be downloaded for free from the App store (iOS) or Google Play (Android).
How We Protect Your Kids & Manage Food Allergies
We work closely with children who have food allergies and medical conditions that require a modification to their menu. We’re proud to be the first in the child nutrition industry to have allergen management training courses certified by Food Allergy Research and Education (FARE), which all our directors and managers are required to complete. In addition, we maintain an ingredient, recipe, and menu database, Webtrition, that highlights food allergens in the ingredients and recipes we use to assist managers when modifying menus. Through our Nutrislice app, parents have full transparency into the ingredients on the menu, putting more power in their hands to protect their kids from allergic reactions.
Sustainability & Helping to Create Healthier Communities
Serving up happy and healthy means taking care of our environment and recognizing the impact of our actions – whether it’s in the local community or an opportunity to improve our planet. Just as sustainability is inherent to how we operate, we know it’s also a priority for our students and families.
Responsible Sourcing: Implementing measures to protect the planet we share.
Food Recovery: Donating surplus food serves the planet and the community.
Farm to School: Bringing fresh produce straight from farms to our schools.
Clean Labels: Simple, wholesome ingredients make our recipes stand out.
Waste Reduction: Identifying actionable ideas and sharing insights to reduce food waste.
Happy Cafeterias Start with Our People
Creating a happy and healthy environment for students begins with our people! Our associates are the heart and soul of our program, and we empower them to bring their own unique flavor of hospitality to the cafeteria.
If you have questions about meal service at your school, please reach out to your Director of Dining Services Scott.Kallensee@compass.usa.com or Assistant Director Elizabeth.McCann@compass-usa.com who will be able to assist!


All You Can Eat
Environmental Responsibility \ Self-Control \ Accountability
Chef Deelish is world renowned! Chef Deelish creates the greatest meals for all species big and small!
Chef Deelish has been given the challenge of creating the first ever worldwide-all-animal-all you can eat buffet—a buffet where there is enough food for every animal on the planet. The problem is that Francis the Squirrel takes more than needed while others like Jet, a sloth, can’t get enough to nourish themselves. Not only that, but Francis is making a mess of the whole buffet and making all of the food inedible. Will Chef Deelish succeed? It depends on the help of the audience of young sous chefs.
- To define the concept of waste reduction
- To learn how food waste and poor food choices (not eating/saving left overs, not eating “ugly food”, letting fresh food go to waste) negatively impact the environment and the community
- To explore strategies and practices that kids can do to waste less food and help demystify “weird” foods like “ugly” food, leftovers, and off-brand foods
- To encourage students to use self-control by “Only taking what they need”
- To demonstrate how being more accountable for your food choices can positively affect the environment and the community


Grapefruit has been the focus of many weight loss studies. It was observed that persons who ate half a grapefruit before meals lost 3.6 pounds in 12 weeks. Grapefruit has an ample amount of fiber and proteins but very few calories. It prevents fat build up by interfering with insulin synthesis in the body. Grapefruit lowers insulin (responsible for the formation of fatty deposits) in the blood. Because of this, it is also known to reduce the risk of Type 2 diabetes. Grapefruits are also rich in water.
The practice of eating an apple before meals controls your calorie intakes at every meal. The fiber in apples takes longer to digest and thus keeps you full. The fat fighting antioxidants in apples will also help to get rid of belly fat.
A bowl of oats for breakfast could be one of the best weight loss tips. Oats abound in dietary fiber. It keeps you feeling full. It enhances body metabolism and speeds up fat burning.
Not all fats cause weight gain. Avocados supply the body with healthy fat. Its rich fiber content creates a feeling of fullness. The compound Oleic acid in avocados discourages hunger.
The omega-3 fatty acids present in salmon make it an effective weight loss tool. Omega-3 fatty acids are healthy fats. These fats rev up metabolism and help the body to burn larger quantities of stored fat. Also, salmon servings provide lean protein without adding calories.
- Black Beans:
A cup of black beans makes up half of the body’s daily requirement for fiber. Also, it adds around 15g of proteins. Protein and fiber make a very good combination. They keep you satiated for a longer period of time.
- Green Tea:
Among the beverages, green tea is the most beneficial when it comes to weight loss. Green tea contains a compound called polyphenols. Polyphenols help to get rid of triglycerides in the body. It also boosts endurance and stamina.
Tiny though they are, blueberries are then loaded with antioxidants especially fat-cell fighting antioxidants. Blueberries prevent fatty buildup in fat cells. A small cup of blueberries supplies the body 4g of fiber and only 80 calories. In the berry family, raspberries and Acai berries are also touted as super foods for weight loss.
Pears contain 5g of dietary fiber that is 15% of the recommended daily intake. Pears should be eaten with the skin as the skin contains most of the fiber the fruit boasts of. Other benefits include lowered risk of a stroke.
Sounds surprising we know, but as a matter of fact eggs also feature in our list of diet weight loss tips. Eggs are packed with proteins that curb your appetite and keep a tab on your calorie intake.
Article Source: http://EzineArticles.com/?expert=Mohd_Hairul_Hisham
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The Market at Ag Heritage Park
925 Camp Auburn Rd. • Auburn
Open Thursdays 3- 6 p.m. ; May- August
Hosted by the Auburn University College of Agriculture, this market features area vendors offering fresh, locally grown fruits, vegetables, and herbs, as well as locally-produced jams and jellies, baked goods, soaps, honey, and more.
Auburn City Market
1150 Gay St. • Auburn
Open Saturdays 7 a.m.- 12 p.m. ; April- June, October
1235 Bufford Rd. • Auburn
This family farm offers affordable weekly produce baskets delivered to your home Auburn or for pickup at O Town Ice Cream in Opelika!
9215 Lee Rd. 54 • Auburn
This local farm grows a variety of meats, fruits, and vegetables fit for the southeastern climate.
O Grows Farmers Market
1103 Glenn St. • Opelika
Open Tuesdays 3- 6 p.m. ; May- August
Located near Opelika’s community garden, this market features area vendors offering fresh, locally grown fruits and vegetables, along with other locally-produced products.
Parkway Farmers Market
2180 1st Ave. • Opelika
Open Monday- Saturday 9 a.m.- 6 p.m.; Sunday 10 a.m.- 5 p.m.
You can find fresh produce, flowers, plants, and seasonal products at this market year-round. It’s the perfect place to buy your Halloween pumpkins and Christmas trees!
1612 Rainbow Dr. • Camp Hill
Pick your own berries from Mid-June until August at this working blueberry farm. If you’re in a time crunch with no time to pick, call ahead and they’ll gladly set aside a pre-picked gallon for you.
10456 US-431 • LaFayette
If you’re looking for fresh, locally-grown strawberries, pay Dempsey Farms a visit. Buy their berries pre-picked or pick them yourself— you’ll end up with a delicious treat either way.


Food is the second most basic human need beside oxygen. According to Food and Agricuture Organization , food security exists when all people, at all times, have physical, social and economic access to sufficient,safe and Nutritious food which meet their dietary needs and food preferences for an active and healthy life.
Now the truth remains that even in the developed countries, access to nutritious food and/or knowledge about what constitutes a nutritious diet remains a problem. When you consider the fact that so many factors play a role in food production of which the big food companies perhaps are the most influential players, then you understand why you as an individual should make sure you are not ignorant of the dynamics and realities of obtaining a nutritious foods.
Unlike the individual consumers who ironically is worst hit by the negative effects of unhealthy food products yet do not press hard enough to know the sources and compositions of their diet, the big food companies whose goals have been set uses all manner of tricks to sell unhealthy food products to them. Tell them that a particular food product is causing a health crisis and they will repackage it and sell it in another form. They have the voice, money and technology to influence the consumer’s choice. Notwithstanding, even though the seem to have it all, the lack the will power to look beyond profit to thousands if not millions who continually fall victims of their unhealthy products.
In conclusion, remember this; Nutritionists and other health workers are overwhelmed by the corporate companies, hence the onus lies on you to make the right choice because at last it is in your body that the battle will be won or lost.


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1, Beaver House, Beverley HU17 0AA, UK – 01482 679500
Superb. You won't find better Japanese food in Yorkshire. I had the lemon sole and was shocked to find it served in the shell of the lemon sole bones which had been marinated and then deep fried to make the bones edible and tasting rather like pork scratchings. A bit of a culinary, cultural shock but very tasty and very interesting contrast in texture to the succulent fish. A great meal served by great staff who were very knowledgeable about the food and how it was cooked. Excellent wines and good to see courses with recommended accompanying wines. Give it a go. You will not be disappointed!
We were staying in the area and we both love this kind of cuisine so had to give this place a try and I’m really glad we did. Fantastic Japanese food and as some reviews mention it is a little pricey but the quality justifies it. We both chose off the set menu which was really good value for money, a starter, a main, glass of wine or bottle of beer, a couple more drinks each and additional place of sushi each and it came to less than £70. The items on the set menu were fantastic, not like some set menus where there’s a lack of choice. The service was attentive and by staff who clearly were knowledgable. The restaurant had a nice atmosphere and we would definitely go again.
New Walk, Beverley HU17 7AE, UK – 01482 881999
Terrific birthday dinner for my hubby. We were visiting the super pretty Market town of Beverly for the weekend and booked here for dinner so we had no expectations other than hoping it would be good. Well, it certainly didn't disappoint! The place is beautiful appointed and annexed to a stunning building which houses a Spa. Outside of London, waiting staff and service can be very hit and miss but not here!! Our waitress was superb, from the moment we arrived to taking g the orders, serving, advising, very attentive without being over the top or intrusive. The meal was exquisite and could easily rival some Michelin starred places! My tuna tartare starter was the best I had the pleasure to eat anywhere in the world. They also did a mini birthday surprise for my husband which was a lovely touch and much appreciated. What a wonderful unexpected experience it was! The restaurant along with its lovely town must belong to England's best kept secrets! We hope to go back again soon!
We always enjoy eating here. Nice atmosphere and on a nice day its lovely to sit outside. Looking forward to coming back soon for more delicious food!
38 N Bar Within, Beverley HU17 8DL, UK – 01482 871964
Excellent food and service. A really friendly feel to the place. Our server explained the various choices to us and as we wanted to try a variety of different dishes we went for the Jardelles Platter which was very generous for two. We left feeling well fed! Well certainly be back.
Excellent food in lovely environment. The staff were extremely welcoming. Altogether a brilliant experience. Will definitely be going back
New Walkergate, Beverley HU17 9EP, UK – 01482 428642
Best curry I have ever had. Polite and helpful staff and the owner is on the floor ready to give information and recommendations. The restaurant menu has a lot of unusual options (I had buffalo and it was delicious) but they are more than happy to serve the more common takeaway dishes that everyone is familiar with. Will definitely be eating there again.
Tried the food twice by ordering takeaways very impressed. 3 of us visited tonight great quality food and topped off by the excellent friendly service. Highly recommended.
63A Toll Gavel, Beverley HU17 9AA, UK – 01482 882090
Myself and wife popped in whilst passing on a Sat evening and had a lovely meal. The service was excellent with the main meals ready as soon as we had finnished our starters. Well done we will be returning!
Food here is amazing! I've had takeaway a few times which has always been good but this time we decided to tr the restaurant. It's upstairs and is quite small but the standard is high and the staff are lovely
6 Ladygate, Beverley HU17 8BH, UK – 01482 871537
This restaurant really is thoroughly excellent. We first went just after they opened, and we’ve been at least once a month since... usually twice! The food is always well presented and flavoursome and the service is guaranteed to be friendly yet professional. I highly recommend this restaurant, give it a go if you haven’t already!
Fantastic service, really tasty food with good quality ingredients. The chicken on both the starter and main was beautifully sliced pieces. Lovely staff, would highly recommend
2 Wednesday Market, Beverley HU17 0DG, UK – 01482 871042
Food was delicious if not the most filling dishes. Decent price nice atmosphere and decor. Feels more expensive then it is.
Lovely food and friendly service. I have been here a few times now and I'm always confident that the food will be good (and hot).
7 Toll Gavel, Beverley HU17 9AA, UK – 01482 888850
First time visit to Carluccio's in Beverley and we weren't disappointed. The food was good: would thoroughly recommend the chicken liver pate. Excellent service from extremely personable staff. Will definitely return.
A really nice way to spend a Saturday lunch. Having not seen my friend in a good while we thought we'd grab a bite to eat. It was very busy and even though we had to wait for a few minutes, we were greeted warmly and offered menus to peruse whilst waiting. They offer alternative menus for anyone with allergies. Once seated, we were greeted by our waitress who was really friendly and helpful. Drinks were delivered really quickly, closely followed by our starters. A great mix of olives and flavorful breads. The main course was excellent, I ordered the seafood linguini, looking and smelling really appetising and the flavour didn't disappoint. Would definitely recommend, as everyone round us seemed to be as comfortable and happy as we were.
5 N Bar Within, Beverley HU17 8AP, UK – 01482 887878
Visited on a beautifully hot day for lunch and drinks, so waited with a cocktail for an outdoor table. Great staff, lovely drinks menu, and well presented. The whole place is down a side passage which makes it feel nice and secluded, and the decor & music makes you feel like you're on holiday. Fresh food and big portions; left happy and very satisfied!
Love this place! Fantastic atmosphere! Excellent menu! Staff very helpful nothing too much trouble for them! You must try for yourselves! AND not at all expensive!!!!
18 Saturday Market, Beverley HU17 8BB, UK – 01482 871114
Small place but plenty of life, shame the drinks seem to be cheap knock offs
End of the night, couldn't remember much about it!
26-27 Saturday Market, Beverley HU17 8BB, UK – 01482 679498
This is a lovely pub in Beverley Market Square. Beautifully decorated and quality beer and helpful staff. they run a loyalty scheme where you get a free beer after you have purchased 10 (doesn't have to be on the same day!). Be careful of the steps going in and out.
My first port of call when in Beverley. Good food and drink. Helpful and friendly staff.
Flemingate, Beverley HU17 0NU, UK – 01482 870942
Rare find, a pub that serves good and some healthy food options, with a large beer garden that allows dogs inside. Decent quality food, reasonable prices, ok family friendly atmosphere. If you're in the area it's worth a visit.
Was a lovely venue and beautifully set up. Was a bit of a much up with my friends wedding buffet but what we did have was nice
29-31 N Bar Within, Beverley HU17 8DB, UK – 01482 872832
We visited on Friday evening and the quality of the food was superb. Great value for money and friendly staff.
Good range of Chinese food. Great for a large party. Staff extremely helpful.
49 Woodhall Way, Beverley HU17 7HZ, UK – 01482 862916
not bad fish and chips. decently priced
Lovely hot food everytime! Best chinese in Beverley
50 Coltman Ave, Beverley HU17 9DS, UK – 01482 882443
Best Chinese takeaway in Beverley by far. I even got the mini spring roll for free with my order. Polite staff and great food. I
The best Chinese I have had in a long time. The food was extremely fresh and the staff are ever so friendly. Will definitely be returning and recommending to family and friends.
52 Lairgate, Beverley HU17 8EU, UK – 01482 872000
Lovely food gluten and dairy free choices without compromise on taste. Cakes literally to die for I have never tasted such delicious cakes that were gluten free. The menu is not vast but it gives enough choice and the food was definitely 10/10. Relaxed atmosphere nothing fancy but that's my cup of tea!
Best place in town for cake! Lots of choice for people with dairy , gluten or other allergies
1, Regal Court, Norwood, Beverley HU17 9ET, UK – 01482 864555
The food was good and service very pleasant but was a little middle of the road and we didn't have any dishes that really wowed us. First went to sleepers some years ago on Newland avenue and it was a real breakthrough place then. I don't think they have dropped their standards but as the competition had evolved I don't think they have stepped up their game. Hopefully with feedback they can do this though.
Food was great well presented tasted delicious .Only trouble quite a long wait for food
Unit 18, Flemingate Centre, Chantry Ln, Beverley HU17 0PW, UK – 01482 679294
Always really tasty, staff are friendly, place is clean and open! worth it for the milkshakes alone if I'm honest.
Nice food, efficient and friendly staff. We enjoyed our visit
8 Lairgate, Beverley HU17 8EE, UK – 01482 880388
All separate rooms and a beer garden. An old unspoiled pub. Not many screaming kids. Disabled access down the side. Worth a visit
Service was quick especially as it was a busy Friday night. Helpful staff. There was a good atmosphere and a good mix of people in the place. The drinks are cheap and there was a good range of beers. Our group definitely liked the sloe gins . Would definitely go back.
The Beaver, 8 North Bar Within, Beverley HU17 9LH, UK – 01482 862160
It is an ok pub. It has a dance floor and disco. If you also feel the need to try and sing. You can there
Good pub almost home from home and I mean Accrington. Best pub for connecting to wifi. Would definitely recommend. Very hospitable and great atmosphere and the best pub by far for world cup matchs. Staff very welcoming
15 Swabys Yard, Beverley HU17 9BZ, UK – 07964 227906
Unique venue. Small and perfectly formed. Fantastic connoisseur beers which change regularly and served by knowledgeable staff. If you appreciate good beer then this is the best venue in Beverley.
Great little micropub. Very friendly staff and excellent choice of beer to suite most tastes


Special Events - Farmers Market (June - October)
Nikkei Garden Farmers’ Market (NGFM) is returning for its second season this summer! We will have booths of fresh and locally grown produce, deliciously prepared food, uniquely crafted items by local makers. NGFM is a wonderful gathering place for friends and families during summer on Sundays.
- Keep track of how many visitors are entering the market from different entrances
- Help run the information booth and kids booth
- Positively represent the farmers market society to community
- Ensure the market area is safe, clean and signs are clearly followed by shoppers
- Facilitate the take down of the Market


It’s eight times the charm for Peru in the culinary travel world, having been awarded the 2019 BEST destination by the World Travel Awards. The ultimate travel accolade was presented in Oman just last week, among a line-up of truly fabulous destinations, many of which are much more prominent in the gastronomy world. Well, at least for those who’ve yet to visit. If you’ve been lucky enough to have visited Peru then you’ll know what a sensational gourmand paradise this country really is.
Peru’s exceptional cuisine has been shining on centre stage for some time, especially as fusion cooking involving indigenous ingredients and cooking methods gain popularity, all over the world. The intricate and fascinating history of Peruvian cuisine is becoming well known and there aren’t many travellers who land in Lima and not know that the capital is home to outstanding Michelin-starred restaurants or that they can enjoy superlative dishes all over the country, even as they’re cruising the remotest reaches of the Peruvian Amazon.
Peru is, in one short word, absolutelybloodydelicious.
Adding a most enticing highlight to a long array of jaw-dropping historical and cultural attractions, this latest culinary accolade is yet one more reason to pack your bags and come visit Peru. Oh, and just for the record, Peru also won Best Cultural Destination for 2019 so you know you’ll be bagging a double-win with a visit.
Why Peruvian Cuisine?
The sheer variety of tastes all over Peru make this one of the most regionally diverse cuisines in all of Latin America. Combining ancient Inca traditions with influences from centuries of foreign immigration (most notably Spanish and Japanese) has created a wide range of iconic dishes: from the Asian-inspired chifa stir-fry and ceviche to the ubiquitous Spanish-inspired empanada and Inca-inspired grilled guinea pig. Peruvian cuisine is like a maze of international tastes which melded hundreds of years ago and have evolved into something utterly unique.
The Best Peruvian Dishes to Try
Now that we have your attention, it’s time to tell you about all the outstanding meals you ought to go in search for when you visit Peru! Now, we do accept that chargrilled guinea pig (cuy) may not be to everyone’s liking but five iconic local dishes just seem to be consistent crowd-pleasers.
A dish of raw fish and/or prawns marinated in spicy and tasty lemon juice and herbs, and usually served with sweet potato. A taste explosion for the taste buds!
This stir fry of beef, peppers and chips is usually drowning in a tasty cumin-based sauce, ideally soaked up by a side serve of plain rice. The kind of daily staple meat-eaters love
Perhaps the most famous South American culinary export, the empanada is, hands down, the most delicious ‘snack’ you can eat in the whole continent. We should know, we’ve tried them all!
Papa a la Huancaina
The most filling (and soul stirring) vegetarian meal in the country, this seemingly simple ‘boiled potatoes and egg’ dish normally floats in a cheese, creamy sauce that’ll make you lick the plate.
Aji de Gallina
Chicken is king in Peruvian cuisine and you’ll never find it more delectable than when cooked in a spicy and creamy sauce of bright yellow aji peppers, mixed with ground walnuts, to give it an earthy and totally Moorish taste.
The above is just a teaser of what you can expect to find in Peru. See our Guide to Peruvian Cuisine to learn more and our Peru Recipe Series to replicate aji de gallina at home (consider it research for your taste buds!)
How to Best Enjoy a Culinary Tour of Peru
Luckily, this isn’t going to be about compromising: visit Peru and you won’t have to choose between food, culture, history and nature. Yes…you can have it all!
Love to travel, explore and feast in equal measure? Here are just a few tips on how to turn your amazing tour of Peru into an AMAAAAAZING tour of Peru.
1. Take dedicated food tours
It’s exceptionally easy to feast in Peru without specifically planning on a feasting tour, but you certainly can. Our Taste of Peru itinerary, for example, places a greater emphasis on daily OH.MY.GOD. foodie splurges whilst still offering the best travel experiences in the country and, in particular, showcasing the regional diversity of Peruvian cuisine, mainly on the coastal, Andean and Amazonian regions. A special interest tour will ensure your tour guides be informed that food, glorious food is just as important as everything else!
2. Take your time in Lima
The Peruvian capital has certainly cleaned up its act in the last decade, easily becoming one of the hottest and most rewarding major cities in Latin America. A lot of this has to do with its amazing foodie options, which nowadays include not only haute-cuisine restaurants rated among the best in the world but also a wide range of food tours and cooking classes. Due to the sheer concentration of interest and population, Lima can easily be regarded as the best food city in the whole country, so take a few days when you arrive to unwind from your journey and indulge your taste buds.
3. Ask your guide (and everyone else) for recommendations
‘What’s the best local dishes we should try here?” should be your daily mantra and if you’re not asking this question to everyone you come across when travelling in South America, you’re totally missing out! No matter where you are in Peru, trust your local guide to be in the culinary know and, if not, to find out. Some of the best meals we’ve ever had in Peru, in the most innocuous-looking places, have been thanks to local guides, taxi drivers and hotel concierges. Peruvians take their food very seriously and take a lot of pride in imparting ‘insider’ knowledge so take advantage of this lovely aspect of local culture.
This, dear traveller, is how you get to feast your way through South American Food.
At Chimu Adventures, we plan group and private tours through Peru and all over South America. Food always plays a huge role in our daily itineraries because the continent is just that delicious and we find travellers are always so curious about all the glorious treats to be found here, alongside the world-class archaeological and wilderness highlights. Because who isn’t up for capping off every travel day with a jaw-dropping meal?!
Want to come feast with us? Contact us here to know more
Author: Laura Pattara
“Laura Pattara is a modern nomad who’s been vagabonding around the world, non-stop, for the past 15 years. She’s tour-guided overland trips through South America and Africa, travelled independently through the Middle East and has completed a 6-year motorbike trip from Europe to Australia. What ticks her fancy most? Animal encounters in remote wilderness, authentic experiences off the beaten trail and spectacular Autumn colours in Patagonia.”


a precious organic olive grove that represents the tradition and authenticity of Sicilian extra virgin olive oil.
At our Bio Relais in Sicily, the olive grove is a magical place, where nature shows itself in its most lush and magnificent splendour.
Our nocellara dell’Etna olives are grown organically, without the use of pesticides or chemicals, to ensure the highest quality and authenticity of the extra virgin olive oil we produce. The olive trees are cultivated with love and respect for nature, ensuring that each fruit is rich in flavour and character.
The olives are harvested by hand, carefully selecting the ripe fruit to obtain an oil of the highest quality. The olives are then processed in accordance with local traditions, through cold extraction processes that preserve all the organoleptic and health properties of the oil.
The extra virgin olive oil produced in our olive grove is a true gastronomic treasure. Its golden colour, intense aroma and fruit flavour are distinctive qualities of an oil of the highest quality. You can enjoy the oil on delicious toasted bread.
At our Bio Relais, we offer unique extra virgin olive oil experiences. You can participate in guided tastings, where you will learn the secrets of this precious product, and also take part in visits to the olive grove, admiring the trees and learning about the techniques of growing and producing oil.


Well, I figured I would give it a try this year with the kids since it seemed so easy.
I went to H.E.B and bought some little snack containers that were around $1.97 for six, some food coloring, and two dozen white eggs for a total cost of around $12.00. We already had the white rice where we bought a 50 lb bag a while ago.
|Our supplies to color Easter eggs this year.|
We also started a pot of water to boil to cook the eggs. We always get our salted water boiling and then drop the eggs in with a ladle which we think makes them easier to peel. Not 100% if that really works, but all of the eggs we have hard boiled do seem to peel easier since we started using that method. Once we add in the eggs to the hot water we let them boil for twenty minutes, remove them from the heat, and run cold water over them until they are cool to the touch.
|Hard boiled eggs.|
In the video I watched, the rice did not stick to the eggs quite as bad as it did with our eggs. I added a little bit of water to some of the containers to try and thin it out so the rice maybe would not stick to the eggs as bad. It helped some, but also messed up the shade.
|Add one hard boiled egg.|
|Close the lid and shake until the egg is completely covered.|
|We may have too much food coloring in this one.|
|Waiting for the eggs to dry so the rice will fall off.|
As you can see below, there was a mess after we were done with food coloring all over the place not to mention the rice.
|The after mass of dying our Easter eggs using the rice method.|
|This was after brushing off the rice clinging to the eggs after they had dried some.|
|This does not wash off easily, so I guess my hands will be stained for a few days.|
|All of the containers in the trash.|
We think our eggs turned out OK, but really they are not so special that we can say the rice method is best. You can judge for yourself.
|Our finished product using the rice method to color our Easter eggs.|
All of our kids know there is no Easter Bunny and that Easter is not about the candy, the outfits, or the eggs, but about how we are saved by Jesus Christ who died on the cross for us.
We tell our kids not to let other children know there is no Easter Bunny because some parents want to keep up that tradition, but as for our kids, they know the truth because we never want them to grow up and question whether Jesus was also a made up story.
We also still let them participate in Easter egg hunts and get them candy on Easter, but remind them, that is not what it is really about.
I love the below cartoon, which sums it up pretty good.
But we will always remember that we are blessed that God saved us by sending His son Jesus Christ to die on the cross for us.
God bless you all and may you have a wonderful Easter Sunday!
Don, Misty, and Kids...
|States we have visited so far.|


Zoka's opened for business July 15, 2006. We specialize in Colorado cuisine with an ever changing menu that features signature items including our famous no condiment needed Zoka Burger, Maryland Blue Crab Cakes, house brined and smoked meats with housemade bar-b-que sauce and Milk Stout Chocolate Brownie. We have two in-house smokers. Everything is made from scratch from our soup stock to our desserts. Our greenhouse brings in fresh produce for the menu all growing season. Furry friends are welcome on the pet friendly deck where you can dine overlooking the North Fork of the South Platte River.
Plan Zoka's into your day by making reservations for brunch, lunch, dinner, special occasions or after a day of play in Staunton State Park, Pine Valley Ranch Open Space or beautiful Pike National Forest.


This classic “On the Road” commercial for Howard Johnson’s promotes the many good eats found there. In 1961, the chain beefed up its restaurants by hiring French chefs Jacque Pépin and Pierre Franey from the New York restaurant Le Pavillon to oversee recipe development in the Howard Johnson’s commissary. By 1965, the chain’s restaurant sales topped McDonald’s, Burger King’s, and Kentucky Fried Chicken’s combined. This commercial includes the jingle “On the road around the corner, here’s the place to go. The orange roof of Howard Johnson’s, join the folks who know”.


My Food Story
About 4 years ago, I was in school studying physical therapy. My life was full with studying, working as a personal trainer, working as a physical therapy aide and trying to manage all the stresses of life. I continued to finding myself with constant stomach problems that I attributed to stress at the time. These symptoms could range from day to day, but would be generally a combination of; upset stomach, increase bathroom trips, poor sleep quality, and trouble eating many types of food because they would increase these symptoms. I've always been into learning about health and nutrition and have mostly tried to eat foods that I thought were the healthiest for me. I've also been involved in sports as well as weight lifting and would try to match my eating with my fitness goals. This would include items you see typically in a “healthy” diet for most Americans who are trying to eat “healthy”. I was focused on getting enough carbohydrates to have energy for activities, enough protein to support my muscles and some fat to balance all of this out. I took a very similar approach to the very familiar Food Pyramid.
Some typical foods for me include, sandwiches, salad, chicken breast, eggs, broccoli and hummus, chips with beans and salsa, and multiple protein shakes throughout the week. I would fluctuate between trying to eat every 3 hours to just eating at the 3 meal times of breakfast, lunch and dinner. I also have struggled at times with cravings for sweets, mostly chocolate, ice cream and cookies as these were plentiful in my household growing up. And to be clear, I would not only indulge these cravings but would go to the extreme of eating so much of these foods that I would make myself sick that night and often times into the next day. I have been known in the past to eat an entire half gallon of ice cream in one sitting. This may be hard to believe for many of you but those who have lived with me in the past can attest to this unfortunate fact. Other than this, I would have the occasional burger and fries or fast food meal, but those were not daily occurrences. I finally started to try the elimination style dieting, where I would eliminate suspect foods that I think may be causing some problems, and then after a few weeks, try reintroducing them one at a time to see, if in fact this food did cause a problem.
I tried this with dairy and with wheat, and found out some very interesting things. Both of these for me are problematic, but in different ways and to a much different degree than each other. I find that for dairy, as I used to drink lots and lots of milk, milk was actually one of the biggest problems. But, butter, cheese and eggs all seem to be fine. As for wheat, I found this to be very problematic to the point where I have tested myself after months of not eating this and within 15 minutes of eating an english muffin, I was in the bathroom. I have also found that other grains although not as problematic, tend to affect my stomach and can cause some digestive problems including; corn and to a lesser degree rice. So, after figuring out which foods I know I should not be eating, I started to adjust my diet in a way that made me feel much better, but still left me with some lingering problems. I would oftentimes go from being slightly under what I needed for total food intake for the day, to taking jumps over what I needed by eating too much late-night dark chocolate and peanut butter, cookies and ice cream, which are my kryptonite. Then, I started hearing about this idea of the ketogenic diet which is a diet that is high in fat, moderate protein and low carbohydrates. This made me start thinking about my own fat consumption and realized that I had a very low fat diet. I used to think this was good but after reading and understanding more about food nutrition and biology, I understood that our bodies desperately need good quality fats for so many of the physiological processes that are going on, as well as for repairing tissue, such as nerve tissue and brain tissue. The more I learn about this, the more my view about nutrition has shifted. I have now been eating a modified (slightly more protein) ketogenic diet for about a year now and have never felt this good before in my life!
Stay tuned for Part 2: What Is The Ketogenic Diet?
Where I discuss my understanding of the Ketogenic Diet
Author : Jordan Proudfoot
Here are my thoughts and insights into fitness and wellness to be the best you possible.


The easiest way to grill a whole chicken is just tossed on the grill. A little butter and some seasoning, and you're ready to cook. There is no real secret. As Thoreau said, "simplify, simplify."
Table of Contents
We all need easy, dependable recipes. Something you can just do. Well, this is it.
To research this recipe, I read a lot of recipes. Lot's of very odd things going on out there. Some of the recipes were not too bad, just non-specific.
Not one suggested a grill temperature. No mention of surface temperature. Some even just said "preheat" with no suggestion of amount. A few would say to use "high," but there is huge variability in grills so not helpful.
There were other errors that make the recipes unworkable to the point of "did they really try this," and it showed in the comments.
So what I wanted:
- I wanted the chicken left intact. Not cut up or butterflied, I wanted simple.
- While I was going to season with just butter, salt, pepper, and garlic powder, it should be a basic recipe people could season to their taste.
- It should be adaptable to most grills.
This was an amazingly good chicken. Great skin, very moist, and almost no work. A high 4 or low 5. My wife broke the tie, and she says 5. My wife wants more skin next time, and I got the "you can do this anytime you want."
I suggest a chicken in the 4-6 pound range will work best. Do not do this with a very large chicken or small turkey. Bigger will need to cook longer to get the meat done and may overcook the skin. You can try, but be sure the final internal temperatures are correct.
This is a basic recipe that is ultra-simple. So no fancy this or that. No brine, no stuffing things under the skin or inside, and no smoking. You can do those things if you want, and the recipe will still work fine. But I like to present a good basic recipe and let you fancy it up.
If you want BBQ, give it a light brushing of your favorite sauce about 5 minutes before the finish. Now you have the best BBQ whole chicken.
This recipe depends on indirect cooking. The chicken is cooked in an area of the grill with no heat under it while the other burners are turned on.
Grills will vary how you do indirect cooking. But it is not that hard. I don't feel there will be enough drainage to require a drip pan.
You will want the indirect cooking in the 350° to 400° range on the grill surface. Never depend on a thermometer in a grill hood.
Angle one chicken thigh and leg towards the direct side since you want their final temperature higher than the breast anyway. The side of the chicken towards the direct heat will get cooked faster, so rotation once in the middle is needed. Then the other thigh and leg will cook faster to even things out.
After you rotate, continue to grill until the breast hit 165°, the thigh and legs are in the 185°-190° range.
While you can do this with just a grill surface thermometer and an instant-read thermometer, some sort of remote thermometer will help you maintain the grill temperature.
Clean, trim, and pat dry the chicken. Be sure to remove any giblets. I have a hard time not rinsing the interior of a bird. If you do it, do it carefully and clean up after done. See my discussion on Chicken… To Rinse or Not To Rinse?
Melt 2 tablespoons butter in the microwave and brush all sides of the bird. Save the remainder for brushing the bird during the rotation on the grill. Season to taste with kosher salt and pepper. Garlic powder or other things if you wish. I used my 7:2:2 seasoning.
Place on the grill with indirect heat, angling one thigh and the leg to the direct heat side. Close the lid, and don't touch for 40 minutes.
Rotate the bird at 40 minutes angling the other thigh towards the heat. Give it a brush of butter and continue grilling until the internal temperature of the breast is 165°.


Food is an important part of any vacation as you get a chance to try new cuisines and dishes. Being a vegetarian, the list of food, we can eat really narrows down and hence we have to do a good research on the restaurants that provide vegetarian food even before visiting the place. This blog is all about the best vegetarian food we tried in Salzburg. To know more keep reading
When on vacation, especially in a historic place like Salzburg, we preferred to start early so that we can explore as many places as we can and also avoid long queues on the tourist attractions. So our breakfast mainly included fruits, nuts and energy bars.
Below is the list of restaurants we visited for lunch and dinner.
Lunch @ Spicy Spices
Address: Wolf-Dietrich-Straße 1, 5020 Salzburg, Austria
Phone: +43 662 870712
Located near our hostel was the vegetarian restaurant Spicy Spices. The entrance of the restaurant reminded me of an Indian grocery store where you can buy a variety of items.
The restaurant was beautifully decorated and the whole atmosphere was warm and welcoming. The service was great and the food was delicious.
What we had: chickpeas curry with rice, samosa, and soya milk tea. (vegan)
Dinner @ BioBurgerMeister
Address: Linzer G. 54, 5020 Salzburg, Austria
Phone: +43 662 265101
BioBurgerMeister is a small cozy cafe style restaurant with multiple vegetarian and vegan options on the menu. All the burgers were freshly prepared using fresh, healthy and organic ingredients. Personally, I felt that the burger bun was a bit hard to chew, but the overall taste was excellent.
What we had: bio green burger (Vegan)
Lunch @ Hallein – Salt Mines – Salzwelten cafe
Address: Ramsaustraße 3, 5422 Hallein, Austria
Phone: +43 6132 2002400
We had our day two brunch at Salzwelten cafe after we finished our Hallein salt mine tour at 11:00 Am. The warm yummy soups and fries were the few vegetarian options available at the cafe.
What we had: vegetable clear soup, tomato soup, french-fries. (vegan)
Dinner @ Indian Restaurant Taj Mahal
Address: Bayerhamerstraße 13, 5020 Salzburg, Austria
Phone: +43 662 882010
On our last day in Salzburg we visited Indian Restaurant Taj Mahal which was fully booked, with a long waiting list, but luckily we were able to order a takeaway. The entire restaurant was beautifully decorated in vibrant colors and the atmosphere was very festive.
What we had: vegetable biryani, paneer pakora, and papadum. (vegetarian)
Salzburg Christmas market offered a variety of snacks options and we tried a few on our trip to the place
What we had: blueberry crepe (vegan) and nut pretzel. (vegetarian)
Our Food Vlog
I hope you enjoyed our Salzburg food blog and vlog. Please leave suggestions, comments or queries in the comment section below. Thanks for reading 🙂


Beeswax Wraps - INDIVIDUAL
or make 4 interest-free payments of $3.75 AUD fortnightly with More info
Beeswax food wraps are a natural alternative to using plastic wrap, made from 100% cotton, coated in a pre-blend of natural anti-bacterial ingredients (Australian Beewax) to keep your food fresher for longer!
Two sizes available in the single wrap range:
Suitable for sandwiches, large bowls, cheese blocks up to 500g etc
Suitable for whole bread loaves, large fruit, cheese platters/trays etc
PLEASE NOTE: COLOUR COMBINATIONS ARE RANDOM AND PATTERNS / COLOURS / STYLES CANNOT BE GUARANTEED.
-Reusable food wraps will last 12 months with good use and care.
-DO NOT use on hot food or liquid as they will melt the wax.
-NOT suitable to hold liquids or raw meats
-If you are allergic to bee products or plant products, or have unknown allergies, you should consult with your health professional before considering using reusable food wraps.


In the William Shakespeare play Julius Caesar, the cobbler was known to be a “saucy fellow,” meaning he expressed bold rudeness and disrespect … not exactly the most desirable attributes.
Pipeline Packaging supplies packaging for sauce to one important customer that employs several “saucy fellows.” These guys express themselves a bit differently than the cobbler — via bold flavor and aroma from their award-winning BBQ sauce.
As summertime approaches, this team will be working overtime to be sure everyone has a little more flavor in their lives, and an opportunity to create their own culinary masterpiece.
We Are Family … a Tasty Family
From Amazon to Hy-Vee grocery stores, consumers can get a taste of this Pipeline customer’s family-recipe BBQ sauce. The company also makes a variety of other products — from coleslaw dressing to a spicier jalapeno version of its traditional sweet BBQ sauce.
A small, family-owned business, this company has been served by Pipeline Packaging’s Des Moines, Iowa, facility for the past nine years. The BBQ sauce company is now in its second generation, with the founding father recently passing the business on to his son.
Contain Your Sauces
According to Jennifer Bodin, Pipeline Packaging sales representative, Pipeline provides a readily available supply of traditional decanter-shaped glass BBQ sauce jars with long necks and wide bodies.
“It’s the quintessential BBQ sauce jar, so consumers have no question about what’s inside,” Bodin said.
She added that Pipeline currently supplies primarily 16 oz. glass jars to this customer, although beginning this fall, a transition to polyethylene terephthalate (PET) material will begin. PET is a type of clear, strong, lightweight, and 100% recyclable plastic.
An Important Shift
According to Bodin, the cost of glass containers has increased recently, so many Pipeline Packaging customers are considering the switch to PET containers. The shape of the new containers will mirror the look of this customer’s glass containers, so consumers will notice no visual difference.
Bodin added that this BBQ sauce company hot fills its bottles, so the alternative container needed to withstand temperatures greater than 150 degrees. Pipeline Packaging was there to make an important recommendation that will save the customer money with no impact on its product or its processes.
Anything You Need, You Got It
This customer orders from Pipeline Packaging on an as-needed basis. Since summertime is go-time for BBQ sauce, orders now are just as hot as the company’s jalapeno-infused sauce. The transition to the new PET bottles will begin in the fall, as sales cool off a bit.
Bodin said this customer relationship epitomizes what Pipeline strives for in all its partnerships.
“This customer orders products from us as needed,” Bodin said. “When our customers are in need, they know we understand. We’ll be working closely with this customer during the packaging transition this fall to be sure they’re all set for their next busy season.”
In nine years, with two generations, and with multiple product variations, Bodin says Pipeline has been there as this customer has grown and expanded its product offering. No matter what customers need, Pipeline Packaging is there to help.
“We try to react in real time with our customers’ needs and wants,” said Bodin. “And they know we’re always there for them.”
The Right Packaging for Sauce
Many questions can arise when you’re trying to decide on your packaging for sauce. Glass or plastic? Clear or tinted? Classic shape or custom? Hot fill or cool as a cucumber?
Pipeline Packaging is here to assist you with your important decision, and it’s all based on your specific needs and preferences. We help you determine which solutions are right for you and your customers. We’ll ask all the right questions to help you make the right choice.
Pipeline’s Your Best Resource
It’s clear that working with the right packaging supplier is key. You need a quality, cost-effective solution that meets all your needs. At Pipeline Packaging, our network of global manufacturers and suppliers ensures you have access to any packaging for sauce — and other food products — you may need.
But it’s more than simply identifying a good sourcing solution. At Pipeline Packaging, we manage supplier relationships so you don’t have to. We save you time and resources, and open you up to other notable packaging benefits, including having us manage the freight and logistics of your packaging while also managing your inventory. This means you get exactly what you need when you need it.
Add a Little Flavor
So, if you’re ready to add some flavor to your packaging supply chain, contact Pipeline Packaging today. Or take a moment to learn more about our glass and plastic packaging for sauce options. We’ll help your deliver your own packaging masterpiece.


Meal prep services are like a budget-friendly personal chef my prep. They provide several benefits that make them a popular option for time-constrained folks who want to consume wholesome, delectable meals without the trouble of cooking. What exactly are the benefits of meal prep companies, then?
Convenience: Meal prep businesses provide ready-to-eat, healthful meals to your door, saving you time and effort—no more grocery shopping, cooking, or cleaning. Simply reheat and consume!
Healthy Eating: Meal prep businesses provide a variety of wholesome, nutritious meals tailored to your needs in terms of well-being and health. These businesses can help you achieve your goals, whether they involve gaining muscle, dropping pounds, or simply eating better.
Variety: There are a lot of different meal prep companies to pick from, so there are many varied menu possibilities. Everyone has options, whether they choose gourmet cuisine, healthy choices, or personalized meals.
Time-saving: Meal prep services help you save time and energy, giving you more time to pursue your passions. Meal preparation services help you make the most of your time, so you may exercise, spend time with loved ones, or unwind.
Cost-effectiveness: Meal prep businesses may be less expensive than eating out or getting takeout. You can save money by preparing your meals rather than going out to eat and paying for drinks, tips, and other menu items.
Peace of Mind: When using a meal prep service, you can relax knowing that the meals you're consuming are wholesome, delectable, and made with premium ingredients. No more fretting about the nutrient content of takeaway or the cleanliness of eateries.
These businesses provide a practical and economical answer for time-constrained people who wish to eat well, from the convenience and healthy eating to time-saving and peace of mind. So, the next time you're looking for a healthy meal alternative, think about the benefits of meal prep companies and learn about the convenience and flavor they offer!


Sea Moss Gel 8oz Jar
The recommended daily dose of sea moss is 1-2 tablespoons or 4 to 8 grams per day
- Sea Moss Will Boost Your Energy Levels.
- Sea Moss is vitamin-rich and contains 90% of nutrients our bodies need.
- Sea Moss promote natural weight loss.
- Sea Moss helps your body build muscle.
- Sea Moss helps build a healthy immune system
As Sea Moss contains high amounts of potassium, a nutrient vital for the function of human body cells, its consumption may improve overall cognitive function and behaviour. Potassium-rich foods are also prescribed for depression, anxiety, agitation and fibromyalgia.
Seaweed, including Irish moss specifically, is one of the best plant sources of omega-3 fatty acids. These fats are critical for a healthy heart. In fact, getting enough omega-3 fatty acids is connected to a lower risk of heart disease, blood clots, high cholesterol, and high blood pressure.
Anyone with higher than normal levels of iodine should avoid taking sea moss.


Working eleven hours a day can lead to severe depression, Metro has today reported. According to the newspaper, staff who put in 11 or more hours a day at the office are twice as likely to suffer a severe bout of depression than those working just eight.
The Council's Cabinet has selected the preferred developers for the fomer Pithouse West colliery site, located to the north of Rother Valley Country Park.
Businesses can access a 50% contribution towards an exclusive programme designed by Retail Expert and TV host Mary Portas - "The Mary Portas guide to successful retailing - An inspirational programme for shop owners/managers."
There is a belief in the business community that banks are not lending to businesses, but banks are keen to emphasise that they are very much open for business to lend to small and medium-sized enterprises.
The Department for Business, Innovation and Skills (BIS) has appointed Careline Services, in partnership with the Business and Enterprise Group, to provide its new Business Link helpline
Despite what you see in some diet books and TV programmes, healthy eating can be really straightforward.
A dietbased on starchy foods such as rice and pasta; with plenty of fruit and vegetables; some protein-rich foods such as meat, fish and lentils; some milk and dairy foods;and not too much fat, salt or sugar, will give you all the nutrients you need.
When it comes to a healthy diet, balance is the key to getting it right. This means eatinga wide varietyof foods in the right proportions, and consuming the right amout of food and drink to achieve and maintain a healthy body weight.
Most adults in England are either overweight or obese. That means many of us are eating more than we need, and should eat less. And it's not just food: some drinks can also be high in calories. Most adults need to eat and drink fewer calories in order to lose weight, even if they already eat a balanced diet.
The eatwell plate
All the food we eat can be divided into five groups. Try to choose a variety of different foods from the first four groups.
Mostpeople in the UKeat and drink too many calories, and too much fat, sugar and salt, and not enough fruit, vegetables and fibre. It's important to have some fat in the diet, but you don't need to any foods from the 'Foods and drinks high in fat and/or sugar' group as part of a healthy diet.
Fruit and vegetables area vital source of vitamins and minerals. It's advised that we eat five portions of a variety of fruit and vegetables a day.
There's evidence that people whoeat at leastfive portions a day are at lower risk of heart disease, stroke and some cancers.
What's more,eatingfive portions is not as hard as it might sound. Just one apple, banana, pear or similar-sized fruit is one portion. A slice of pineapple or melon is one portion. Three heaped tablespoons of vegetables is another portion.
Having a sliced bananawith your morning cereal is a quick way to get one portion.Swap your mid-morning biscuit for a tangerine, and add a side salad to your lunch. Add a portion of vegetables to dinner, and snack on dried fruitin the eveningto reach your five a day.
Starchy foods such as bread, cereals, potatoes, pasta, maize and cornbread are an importantpart of a healthy diet. They are a good source of energy and the main source of a range of nutrients in our diet. Starchy foods are fuel for your body.
Starchy foods should make up around one third of everything we eat. This means we should base our meals on these foods.
Try and choose wholegrain or wholemeal varieties, such as brown rice, wholewheat pasta and brown wholemeal bread. They contain more fibre (often referred to as 'roughage'), and usually more vitamins and minerals than white varieties.
Fibreis also found in beans, lentils andpeas.
These foods are all good sources of protein, which is essential for growth and repair of the body. They are also good sources of a range of vitamins and minerals.
Meat is a good source of protein, vitamins and minerals such as iron, zinc and Bvitamins. It is also one of the main sources of vitamin B12. Try to eat lean cuts of meat and skinless poultry whenever possible to cut down on fat. Always cook meat thoroughly. Learn more in our section on Meat.
Fishis another important source of protein, and contains many vitamins and minerals. Oily fish is particularly rich in omega-3 fatty acids.
Aim for at least two portions of fish a week, includingone portion of oily fish. You can choose from fresh, frozen or canned, but canned and smoked fish can be high in salt.
Eggs and pulses(including beans, nuts and seeds) are also great sources of protein. Nuts are high in fibre and agood alternative to snacks high in saturated fat, but they do still contain high levels of fat, so eat them in moderation.
4. Milk and dairy foods
Milk and dairy foods such as cheese and yoghurt are good sources of protein.Theyalso contain calcium, which helps tokeep your bones healthy.
To enjoy the health benefits of dairy without eating too much fat, use semi-skimmed milk, skimmed milk or 1% fat milks, lower-fat hard cheeses or cottage cheese, and lower-fat yoghurt.
Most people in the UK eat too much fat and too much sugar.
Fats and sugar arebothsources of energy for the body, but when we eat too much of them we consume more energy thanwe burn, andthis can mean thatwe put on weight. This canlead to obesity, which increases our risk of type 2 diabetes, certain cancers, heart disease and stroke.
But did you know that there are different types of fat?
Saturated fat is found in foods such as cheese, sausages, butter, cakes, biscuits and pies. It can raise your blood cholesterol leveland increaseyour risk of heart disease. Mostpeople in the UK eat too much saturated fat, which puts us at risk of health problems.
Unsaturated fats, on the other hand, can help to lower cholesterol and provide us with theessential fatty acids needed to help us stay healthy. Oily fish, nuts and seeds, avocados, olive oils and vegetable oils are sources of unsaturated fat.
Try to cut down on foods that are high in saturated fat and have smaller amounts of foods that are rich in unsaturated fat instead. For a healthy choice, use just a small amount of vegetable oil or reduced fat spread instead of butter, lard or ghee. When having meat, choose lean cuts and cut off any visible fat.
Sugar occurs naturally in foods such as fruit and milk, but we don't need to cut down on these types of sugar. Sugar is also added to lots of foods and drinks such as sugaryfizzy drinks, cakes, biscuits, chocolate, pastries, ice cream and jam. It's also containedin some ready-made savoury foods such as pasta sauces and baked beans.
Most of us need to cut down on foods with added sugar. Instead of a fizzy drink,for example, try sparkling water. Have a currant bun as a snack instead of a pastry.
Our 2nd challenge is to walk the length of Hadrian's Wall in 2 weeks.
We aim to walk 897,600 steps (equalivalent to 100 Laps) which is 170 miles of Meadowhall Shopping Centre in 22 days!
For our third team challenge we're going to walk up and down the Eiffel Tower, 10 times in one day.
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three hundred years of collectable glass in one day
Ickworth House has three cafés for you to try: the West Wing café which is situated near the Orangery and shop, the Squash Court café which is on the same floor as the fair, and the Porter's Lodge café in the grounds near the entrance, car park and plant and garden shop.
You can have a delicious hot or cold light lunch or choose from tea, coffee, cold drinks and a fabulous selection of cakes, scones etc.
Knebworth Barns has a large café serving a selection of sandwiches, wraps, hot food, cakes, tea, coffee and cold drinks.
It provides a convenient point to stop midway
through the fair halls and refresh yourself before continuing to browse.
Knebworth's shop is situated across the covered walkway outside the café entrance where you can also watch a glassblowing demonstration by Ed and Margaret Burke.


Okay. Are we officially over the Pete Evans / paleo social media shit-storm in Australia? I think it’s safe to say that I’m just about there. I’m experiencing a severe case of Chronic Paleo Overload Syndrome (CPOS).
The problem is that as a practicing dietitian, it’s in my interests to keep abreast of the whole kerfuffle, and to know what Chef Pete Evans is preaching today to his 300K+ tribe on Facebook. Because you can bet your bokashi that my clients, colleagues, friends and family will be asking me about it.
How long – I wonder – before we’ll be asked to vote ‘for’ or ‘against’, and have our official paleo status stamped on our licence?:
Organ donor? (circle) Y / N.
Paleo? (circle): Y / N.
If you’re thinking I sound a bit paranoid, you may be right (along with premature ageing and a compulsion to stockpile Cherry Ripes, paranoia is a common symptom of CPOS).
But I’m not blogging here to enter into debate over Pete Evans’ recent attacks on the Heart Foundation tick – I think this recent post by a fellow dietitian says it perfectly. When it comes to our healthy eating guidelines, or the role of fats and carbohydrates in the obesity epidemic, I defer to the extensive grey matter of Dr David Katz, and encourage anyone interested to read his recent thoughts. And as for the idea that paleo can treat everything from autism to MS – are you thinking what I’m thinking?..
What I am talking about here is the push I’m seeing for paleo to be accepted as a healthier alternative to current evidence-based nutrition guidelines. And the proliferation of comments from the general public along the lines of:
‘I don’t see the problem with Paleo. It’s just a healthy diet that cuts out processed foods, and surely that’s better for us than eating crap isn’t it?
Most dietitians and public health experts are in furious agreement that there are some really good points to the paleo style of eating. Engaging in debate about the quality of our food supply and where it comes from. Stepping away from the supermarket shelves – groaning under the weight of sugary, processed, nutrient-poor foods. Eating lots of fibrous, nutrient-rich vegetables, nuts and seeds. Of course these are things we should all aspire to.
But let’s not get so blinded by these positives, that we fail to see the full picture. The newsflash I have here is that there is a middle ground, which falls somewhere between a diet full of processed rubbish, and going paleo. It’s called eating things that grow in the soil, making your own instead of buying the packet, and developing a healthy relationship with food.
Quite simply – I believe going paleo is throwing the baby out with the bath water.
And this is why:
Paleo would have you think that a bowl of oats (with all that soluble fibre, folate, magnesium, protein and low GI carbohydrate) is no different to a bowl of Fruit Loops.
Paleo doesn’t distinguish between a sandwich made with grainy, low GI bread, and a sugar-laden cake made with refined white flour. It lumps these two distinctly different beasts in together as ‘bad’ foods. It perpetuates the idea that there is something inherently dangerous about gluten, despite any robust scientific data to this effect (and as a dietitan married to a guy with coeliac disease – I kind of know my research in the area of gluten sensitivity).
True paleo diets omit legumes and dairy – two incredibly nutrient dense food groups consumed by diverse cultures around our globe. We’ve been eating these foods for centuries – long before the current obesity epidemic, the rise of food allergies, intolerances and their associated health burden.
There is a tonne of research which shows the benefit of legumes in the diet – probably because they are an excellent source of slow release carbohydrate with a wide range of nutrients and a good whack of fibre.
And dairy? Slow release carbohydrate again, with quality protein, potassium and an ideal ratio of calcium and phosphorous for bone health. A high dairy diet may not suit everyone (lactose intolerance and cow’s milk protein allergy/intolerance are known issues), and some prefer not to drink the milk of another mammal for ethical reasons. But does dairy classify as a toxic food that is inherently bad for all of us? No.
Please don’t make me live in a world without cheese – I just don’t think I’d cope.
So I have an idea.
Let’s start talking about nutrition without the sweeping generalisations and one-size fits all perspective. Let’s encourage a back-to-basics, cut-the-crap approach, without demonising foods we’ve been cultivating and eating without incident for centuries. Let’s ditch the Facebook slinging match, the before and after shots and the contest for most number of ‘likes’ and ‘shares’. And while we’re at it, how about accepting that as powerful as our diet is – it is not the cure for every disease or disorder under the sun.
With that in mind, I’ll get back to prepping my utterly non-paleo, yet delicious and healthy dinner. Legumes, rice, cheese, vegetables – and a sneaky glass of wine on the side. The perfect salve to my CPOS-riddled brain.
* * *


Discover more from Risk & Progress
The Paradox of Processed Food
Can we feed the world while also nourishing it?
Risk & Progress| A hub for essays that explore risk, human progress, and your potential. My mission is to educate, inspire, and invest in concepts that promote a better future for all. Subscriptions and new essays are free and always will be. Paid subscribers gain access to the full archives.
In the 20th century, advancements in food processing and production made it possible to feed a rapidly growing global population. Fewer famines and less hunger have unquestionably been a positive development. But there is a growing dark side to food processing, a dark side that may catch up with us in the 21st Century.
Processed vs Ultra-Processed
In a recently published article in Wired, author Hannah Ritchie argues that, despite growing health concerns, we need to accept so-called “processed” foods as a necessity. In fact, she argues, we need more processed food to feed a growing world population.
She makes her case by arguing that we ought not to lump all such foods together as one singular group. Instead, she attempts to differentiate “processed foods” from “ultra-processed foods,” emphasizing that the former is a net good. She gives the example of mill-graining flour to make bread and pasteurizing milk as the “good” kind of processing. We will come back to mill-graining in a moment.
On the other hand, she claims that “ultra-processed foods,” like snacks and prepared meals, designed for convenience and long shelf life, are distinguishably different. Our health concerns should be primarily limited to these products, she claims.
I find this distinction difficult to draw against mounting evidence that factory farming and modern food production are affecting the nutritional content of even the least “processed” foods today.
The Problems with Processed Food
Modern food production, like just anything else, seeks to maximize profit. Food processors, therefore, tend to favor products that can easily and cheaply be produced, transported, and stored. Corn and new breeds of wheat, often heavily subsidized by the government, have become the new primary ingredient in most products.
As a consequence, 75 percent of agricultural plant genetic diversity has been lost since 1900. The same is also true for the food we feed to our food. The fish and cattle that we consume are fed a similar feedstock consisting disproportionately of corn and wheat. Our diets, once flush with diversity, have become dramatically less diverse in the industrial age.
Further, food processing tends to strip nutrition from food. This is not a nefarious act by “evil” food corporations, but rather a necessity for enhancing shelf life. Bacteria, like any other organism, seek out nutrients. To extend shelf life, the food needs to be unattractive to bacteria and insects, thus the nutrition must be removed.
For the same reason, modern food production has thrown our Omega-3/Omega-6 ratio woefully out of balance. Omega-3 fatty acids break down and spoil quickly, so food production and selective breeding began selecting against Omega-3 long before science had even identified its existence. In the meantime, the availability of Omega-6s fatty acids has exploded. We are getting far too little of the former and far too much of the latter.
This is important because Omega-3 fatty acids are generally thought to be anti-inflammatory while Omega-6s are thought to promote inflammation. It should be of no surprise then that the diseases of the modern world tend to be those associated with chronic inflammation, including Alzheimer’s, asthma, cancer, heart disease, and rheumatoid arthritis, to name a few.
Even “unprocessed” foods are not immune from this trend. In the book, In Defense of Food, Michael Pollan notes that since 1950 food quantity has exploded at the cost of quality. In 43 crops tracked by the USDA, Vitamin C content declined by 20 percent, iron by 15 percent, and calcium by 16 percent. It now takes three apples to get the same amount of iron as a single apple in 1940. In short, we are getting more calories, but fewer nutrients per calorie.
This all begs the question: if something like a simple “unprocessed” apple is no longer as nutritious as it would have been in the pre-industrial age, can we still reasonably differentiate between the health effects of “processed,” “unprocessed,” and “ultra-processed” food? This is a question for science, but science has a poor track record in nutrition.
The Low Fat Catastrophe
There will always be crackpot doctors, paid researchers, and other “experts” on the fringes who espouse radical views outside the general consensus. But the science of nutrition, or nutritionism, as it is often called, is one realm where the general expert consensus also has often led us astray.
Perhaps it is the nature of this science itself. Nutritionism attempts to take the study of nutrients out of the context of a broader diet. It strives to study one variable at a time, when many variables, some unknown, some known, render it near impossible to establish reliable control groups.
This has made for a great number of health conclusions that have later turned out to be dead wrong. Beginning around the mid-20th Century, for example, it was the scientific consensus that low-fat, low-cholesterol diets would prevent heart disease and promote a healthy weight. This view was held sacrosanct, despite study after study failing to establish any causal relationship between fat consumption and heart disease.
Based on weak science, food producers saw an opportunity to market “low-fat” products to health-conscious consumers. Since food consists primarily of three components; fat, carbohydrates, and protein, when you suppress one component, the others must rise for the food to remain palatable. Food producers subtracted fat and added sugar (carbohydrates), with catastrophic consequences.
Unknown at the time and still not fully understood today, is the fact that our body weight is largely a function of our insulin production. To release and absorb the energy from carbohydrates/sugar, the pancreas must produce insulin. With modern diets consisting largely of carbs and sugar, the body produces too much insulin, too frequently.
Recall that Hannah Ritchie claimed that modern mill graining was an example of the “good” kind of food processing. Indeed, modern mill graining is faster, more efficient, and produces pure white flour that stores longer. But this fails to recognize that this flour stores longer because it is stripped of nutrients. Additionally, the fine powder produced by modern mills is absorbed into the bloodstream faster, creating a stronger insulin spike that overburdens the pancreas.
Our cells, now bathing in insulin all day long due to unnatural diets, become insulin resistant. Consequently, the pancreas produces more insulin to compensate, and a vicious cycle begins. From there, pre-diabetes and eventually diabetes develop, along with all of the health issues that accompany it.
As Gary Taubes puts it in his book, Why We Get Fat, “You’ll also begin to manifest a multitude of other metabolic disturbances that accompany this insulin resistance…your blood pressure goes up, as does your triglyceride level; your HDL cholesterol (aka, the “good cholesterol”) goes down…And you’ll become increasingly sedentary, a side effect of the energy drain into the fat tissue.”
The consequences of subtracting fat from our diets cannot be understated. In the United States, one of every four dollars of healthcare goes to treating people with diabetes, or over $400 billion annually when factoring in indirect costs. Additionally, older people with diabetes have a higher prevalence and intensity of cognitive impairments, including dementia, vascular dementia, and Alzheimer’s.
If this all was not terrifying enough, this may now be a multi-generational problem. Babies in the womb are supplied with nutrients from the mother proportionally to the levels of nutrients in the mother’s blood. This means that the higher the level of the mother’s blood sugar, the more glucose her child gets in the womb, thus the more insulin the child must produce.
This may be jump-starting insulin resistance at an early age, a problem that used to be limited only to adults. It may explain a recent startling rise in childhood obesity. Indeed, increased maternal weight is strongly associated with elevated neonatal weight gain. We may be passing obesity and concurrent health issues from one generation to the next; likely with catastrophic consequences for society.
Nutritionism’s other attempts to outsmart our biology have often ended disastrously. In the era of the low-fat diet, products like margarine emerged as an attempt to create “heart-healthy butter” without cholesterol/saturated fats. But again, margarine, like any processed food, is only as good as our understanding of nutrition.
It turned out that the process used to make margarine produced trans fats that were far more dangerous than the saturated fats they replaced. Indeed, a mere 2 percent increased consumption of trans fats is associated with a 23 percent increased risk of heart disease.
Similarly, “diet” soft drinks may actually be more unhealthy than their caloric peers. Daily consumption of health-conscious “diet” soft drinks is associated with a 43 percent increased probability of vascular events compared to their non-diet counterparts; merely salt in the wound as diet soft drinks also cause similar weight gain.
Many are likely prematurely dying by consuming these new processed concoctions. Likewise, many today are suffering chronic health ailments because they listened to the scientific consensus of the 20th century. These examples illustrate the limits of science and why the rush to promote yet more processed foods may be premature.
What is the Solution?
How do we feed the world without also endangering it? There is no easy answer here. The only answer I can offer is: if we have learned anything at all about the science of nutrition, is that we actually don’t know very much. For now, it probably makes sense to process foods as little as possible.
One idea is to nudge the market by targeting the negative externalities/internalities of ingredients that we are certain are harmful. This could come in the form of Pigouvian taxes and is already commonly done with cigarettes and alcohol.
Some jurisdictions are also now taxing Sugar-Sweetened Beverages. As I wrote here, SSB levies make a great deal of sense, both from an economic and social perspective. It might also be wise to expand this levy to include non-caloric sweeteners as they now appear to be just as harmful to our health.
Beyond this, the answers become less clear. Processed foods have given us more calories than we could ever need, but in a sense, they leave us chronically malnourished. We eat and eat, while our biology searches for nutrients that are no longer present. Our technology may have left our biology behind. Perhaps our knowledge of nutrition will mature to such a point where it will become possible to provide truly healthy processed foods. In the meantime, it’s probably wise to process food less, not more, and use that food more efficiently.
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My family are all cooks – well, except for my Dad. My Mom was raised in a family of loggers in Oregon, and her mother cooked for large groups of workers during the early 1900’s, and Mom said that her mother made everything with a handful of this, and half a handful of that. When she married Dad, she had to corner her mother and say “Let me measure what you have in your hand so I can write it down in a recipe”. Mom was pretty adventurous with cooking, and we were eating Mexican food a decade or more before it was considered normal American food. But, she also did a lot of baking, and though we still predominately bought store-bought white bread, she did quite regularly bake bread for us – Fleishman’s yeast based though it was. Some of my favorite memories from the 1960’s are of learning to knead bread for Mom – I don’t know if she was trying to interest me in baking, or just trying to fend off carpal tunnel, but I enjoyed it none the less.
It wasn’t until the early 1980’s when I had a home of my own that the desire came once again to bake bread. Also around this time, the organic movement was just starting and on all fronts we were looking for some of the older methods of growing, producing and cooking our food. We had great neighbors – Gerard and Esther Rush – who really got us started on most of these endeavors. And in more ways than one in fact, as Gerard even sold us an 8 acre cornfield which became our home with a couple of acres of fruit and nut trees, an acre trout pond and large garden. Gerard was a butcher and an ex-dairy farmer, and Esther worked right along side him, plus with 10 kids, she was an incredible cook. Also, she didn’t just cook, she knew a lot of the older methods of food cooking and storage – and this included making a sourdough starter.
Once I attempted successfully to make a starter (I still use that same starter), I found that at that time there were no readily available pure sourdough recipes – or techniques. As far as recipes and books related to the subject went, they always also added baker’s yeast to their recipes – and in many books that persists today. I was able to make some nice tasting loaves with various grains by taking existing recipes and adapting them to sourdough – the only problem was that they were universally flat, hard loaves that were far from what I would consider “edible”, at least on a daily basis.
Fortunately, around this time, I also decided I wanted to make sourdough pizza. I developed a recipe that ironically I would look back later and think “You dummy, why didn’t you use the same proportions of starter to flour as the pizza recipe, and you would have been making good bread years ago!” With standard baker’s yeast formulas, the yeast colonize rapidly into the billions of cells, so that you have way more rise than you need – hence necessitating that you “punch down” the dough so as to avoid an “I Love Lucy” moment. With sourdough, there are way fewer yeast cells, so the ratio of starter per loaf is quite important. Anyway, the pizza recipe worked fine (quite by accident), with enough of a rise to make a great crust that wasn’t anywhere near the density of my still flat loaves.
When I finally found the answers I was looking for, it came from my youngest brother – a trained French chef – who, when he found out my predicament, did some searching on his own, and found out about Ed Wood. At the time – late 1990’s – Ed came out with a book “World Sourdoughs From Antiquity”, which spent portions of the book dealing with how bread was baked millennia ago (Ed was hired by National Geographic then to rebuild from Egyptian pictographs an ancient bakery near the pyramids of Giza, and actually bake bread there from local grains). The most important information I gleaned was about how to use elevated temperatures and moisture to help the dough rise prior to baking, and to improve the texture of the crust. That, coupled with his large sections on recipes (which had similar proportions of starter and flour to my pizza recipe) gave me what I needed to start making great bread. Ed also has a slew of different cultures from all over the world which feature different characteristics, some rise extremely fast, some (like the San Francisco variety that I grew up tasting at least once a year as a child) have world renown flavor, and yet others work best with different grains – spelt, kamut, rye or certain whole grains. Much as famous wineries use their own naturally occurring yeast that is a certain strain among thousands found only locally and imparting certain flavors to their wines, so sourdough cultures vary from place to place, and even more so than wine yeasts. The reason for this is that sourdough cultures are a complete relationship between not only the yeast in the culture, but also one or more strains of lactobacilli – which vary from place to place – that form a symbiotic relationship (sort of an “I’ll scratch your back if you’ll scratch mine” situation), where the yeast develop food for the lactobacilli, and the bacteria are a form of antibiotic to fend off “bad” bugs from spoiling the culture. These lactobacilli are the same types of bacteria that make yoghurt, sauerkraut and natural pickles, imparting that sour lactic acid flavor to those foods. Personally, for now, I’ve decided to stay with my own strain of culture and just work on trying new techniques and recipes from time to time. The idea of keeping a dozen cultures fed and active to use each for differing purposes is a little too busy for my lifestyle – I don’t seem to have enough time right now as it is.