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Newlyweds Beyonce Knowles and Jay-Z shunned the posh food at New York’s Costume Institute Gala on Monday night - instead heading off to a local burger joint after the event.
The stars - who wed in a secret ceremony last month - walked the red carpet at the city’s Metropolitan Museum and attended the glitzy fashion party.
After they left, they decided to pick up dinner on their way home, stopping at a fast food restaurant to buy cheeseburgers and fries.
And, even though the restaurant was closed, staff opened their doors after-hours to serve the couple.
A source tells New York Post gossip column PageSix, "Pop Burger had just closed. There was a loud knock on the door, and Jay and Bey, who was still in her ball gown, were at the door with their Maybach (car) waiting."


Salt consumption in food is a theme that in the last years has been very much addressed and sometimes even incorrectly, transmitting to the public opinion that salt is the No. 1 public enemy.
Salt, like most of the elements, must be consumed in a controlled and moderate way
It is important to understand which salt is being consumed.
The social changes that occurred in the last decades have caused significant changes in the eating habits. The growing consumption of processed food, fast-food, and energy food have contributed to the increase of vascular and cancer diseases. According to the WHO (World Health Organization) a balanced diet with the appropriate consumption of fruit and vegetables reduces the risk of these diseases.
According to the same organization the salt consumption per day should be of around 5gr however this amount in some countries is a lot more.
At Necton we do not defend the increase of salt consumption. We defend the moderate consumption of salt and the consumption of 100% natural salt that besides NaCL has a set of other essential elements for a healthier life.
For more information go to:


Friday, February 7, 2014
Foodie Friday: Breakfast Burrito... For Dinner!
Every now and then, Jason and I like to have breakfast for dinner. What better than a hearty breakfast burrito?
Now, I know you don't need a formal recipe for this, it's pretty self-explanatory, so let me just tell you what's in it:
> A delicious La Tortilla Factory Smart & Delicious Tomato Basil Tortilla
> An omelette (yes, I spell it like the French because that's the only way I know how) made with 2 large eggs, sauteed fresh spinach, and low-fat Mexican cheese
> Tabasco sauce, jalapenos, AND salsa (because we like it hot)
Wrap it all up and serve alongside your favorite side! Some yummy roasted potatoes would've been a perfect choice, but since we are "eating healthy," we went with a steamed roasted corn-black bean blend from the freezer section of our favorite grocery store.


1 CARTON 4 WAYS: Cashew m*lk
Vegan chef, Iain Graham gets efficient with our cashew milk sharing 4 recipes you can get out of just one carton. That’s breakfast, lunch, soup and delicious dairy-free dressing covered!
BREAKFAST: Cashew, Tamarind + Maple Porridge
100 g oats
225 g Plenish Cashew Milk
225 g water
60 ml maple
60 ml Chang tamarind paste
2 tbs toasted black and white sesame seeds
Put the oats, water and cashew milk into a pot and heat gently until the mix starts to boil and thicken. Stir until the whole mix has come together and is looking deliciously thick.
Pour into 2 bowls and top with first the tamarind, then maple syrup and finally finish with the seeds.
SALAD DRESSING: Cashew Miso Tahini Dressing on a Broccoli, Quinoa + Sweet Potato Salad with Crispy Shallots
100 ml miso
100 ml Plenish Cashew Milk
100 ml runny honey or rice malt syrup for a vegan option
75 ml lime juice
60 ml tahini un-hulled if you can find it
150g quinoa puffs
200 g asparagus tips
200 g sugar snaps
250 g sweet potato chunks cashew nuts
150 g Shredded cucumber
50 g Pomegranate seeds
For the dressing, mix the miso cashew milk, honey lime juice and tahini together in a pan and warm slightly to help it come together.
Pre heat your oven to 200 c
Peel and chop the sweet potato in rough cubes and toss with 2 tbs of olive oil. Bake in the oven until soft and tender.
Roast the cashews in the oven until slightly toasted
Boil some salted water and once on a rolling boil toss in the sugar snaps and asparagus, boil for 1 minute only and then drain the greens.
Place the shredded cucumber, sweet potato, cashews and boiled greens into a bowl and mix together, drizzle with your homemade dressing and enjoy!
LUNCH: Cashew Caesar Salad
2 slices of cornichons (pickled gherkins or cucumbers)
1 cup cashew nuts
500 ml Plenish Cashew Milk
5 garlic cloves
60 ml water
120 ml olive oil
10 ml maple syrup
30 ml lime juice
1 tsp chili flakes
1 tbs dijon mustard
15 ml white wine vinegar
Salt and pepper
3 slices of sourdough, torn into small chunks
50 ml olive oil
1/2 tsp chili flakes
1/2 tsp fennel seeds
1 tsp mustard seeds
A few basil leaves to garnish
1/2 cup cashews
3 tbs nutritional yeast
1 head romaine lettuce
1 head baby gem lettuce
Place all of the dressing ingredients in the blender and blend to a super smooth dressing paste.
Heat the olive oil in a pan adding the seeds and chill flakes. Once the mixture is starting to smell amazing, toss in the bread and allow it to crisp and colour. Continue to stir or toss until the bread is evenly toasted fried and coated in spices.
Blend the cashews to a crumb and then stir in the nutritional yeast.
Put the salad leaves into a large bowl and drizzle with dressing, you should have a fair amount left over to use in future. Gently stir the leaves so they are not drowned in dressing but nicely coated. Now add the croutons and the crumb to the mix and toss together and serve. Add extra crumb and croutons as you need them.
SOUP: Cashew Squash Soup
30 ml olive oil
1 butternut squash, cored and peeled (approx 400 g pre prepare)
400 ml Plenish Cashew Milk
400 ml vegetable stock
40 g pickled sushi ginger
2 cloves of garlic
1 white onion, finely diced
2 heads of red chicory
1 pomegranate, deseeded
30 g sage leaves, fried until crisp
30 g toasted pumpkin seeds
16 cherry tomatoes cut in half
Pre heat the oven to 140 c
Place the cherry tomato halves onto a tray and slowly roast in the oven until the soup is ready.
In a sauce pan add the olive oil and gently sauté the onions, garlic and squash.
When they start to brown, add the sushi ginger, cashew milk and veg stock then gently simmer until the squash is soft and tender.
Leave the soup mix to cool slightly then blend all of contents of the pan until super smooth.
Season as desired then top with the slow roasted tomatoes, red chicory, pomegranate seeds, toasted sage and pumpkin seeds.
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Spend some quality time in the kitchen!
Over the last 6 or 7 years, we have really made a goal to make as much as we can from home. This includes learning tips and recipes for some of our favorite foods made from scratch. We did a lot of research in vintage books, discovering for ourselves these great vintage ways. Yes, it’s more work, but it is such a great feeling when you have made something from scratch, the “old-fashioned way”!
Not only has this been a cost-saver, but it’s healthier for us. We know what exactly is going into the food we make with no artificial ingredients. Our grocery list is kept to the basics. Now don’t get us wrong, we have the occasional treat from the store but the focus of “can I make this at home” has been very beneficial for our health and wallet.
Here are some of our favorite items to make at home, from scratch!
This is one item I was so surprised and excited to learn how to make from home. Some whole milk, a little yogurt starter, and poof – lots of awesome yogurt! We even share our how-to on yogurt making here on our blog! It is so much easier than you would think!
We love bread! This was the first item I got into a routine of making from scratch. I started slowly though, using a bread maker. From there I progressed to more intricate recipes, and my bread maker no longer gets used, but it’s a great backup to have. Making sourdough bread has become a regular part of our daily lives. We have a special sourdough starter named Blobert, and it is over 2.5 years old (started November 2019!). Blobert took lots of work and learning, and it literally became a part of the family. It even has a birthday party every November! A great book to get started in bread making is Bread Illustrated by the America’s Test Kitchen. Also, King Arthur Baking is an excellent resource as well.
Canning – Pickles and Jams
Canning is so, so very rewarding. Those beautifully filled jars in the pantry are the best! Nothing is better than summer strawberry jam during an Ohio blizzard in January! If you are new to canning I suggest recipes such as freezer jams to start then work your way up to water bath canning. Before you know it your pantry will be full of those jelly jars!
Homemade butter is another recipe that is so easy, and you wouldn’t even know it! To make homemade butter all you need is some good quality whipping cream and a stand mixer with a whisk attachment. This is the method we prefer because you can make your butter quickly. Pour your whipping cream into the mixing bowl, and start to whip up the cream. You will start to see the whipping cream thicken, then turn to real whipped cream (you can start here for homemade whipped cream!).
Keep going past the whipped cream part. Depending on your whipping cream this can take a little time, don’t worry, you will be rewarded for your patience. You will eventually start to see the whipping cream start to separate a bit. At this time we like to cover the mixer with a tea towel to prevent any splashing. You will know your butter is done when the whisk is full of butter goodness, and you have buttermilk in the bottom of your mixer.
Strain your newly made butter, keeping the buttermilk for future recipes. Carefully rinse the butter with cold water (we like to use a fine-mesh strainer for this) to get all the buttermilk out, as this helps your butter last longer. Give your butter a quick-dry, put it into a bowl with a good lid, and enjoy! You can mix herbs and salt into your butter if desired, it’s so very tasty!
Homemade chicken stock is so much better than anything store-bought. Keep a resealable bag in your freezer, and when you have leftover chicken pieces (roast chicken leftovers are the best for this!), and kitchen scraps from onions, celery, and carrots (or anything else you would like in your stock) put them into the bag. When you have a full bag, it’s time to make stock. Put your kitchen scraps into a big stockpot and cover them with water. Simmer for 6-8 hours. We love to use the crockpot for making homemade stock. Strain your stock, pour into some mason jars, and enjoy your golden deliciousness!
Everyone loves treats! You know those days when you just need a treat, you know what I’m talking about! Making cookies ahead of time, and storing them in the freezer is a really good habit to get into. The fun part is doing the research and finding your favorite recipes. We love the traditional chocolate chip cookie! Check out our 3D printed cookie cutters to make your own special cookies at home!
Salad dressing is another super easy recipe to make at home. Our Maple Balsamic Salad Dressing takes 5 minutes to make, and is so much better tasting than those jars from the store! You can adjust the recipe to your liking, which is why scratch cooking and baking are so great!
We all have super busy lives, and it seems every month gets busier and busier. Making egg patties ahead of time and storing them in the freezer makes for a quick, homemade breakfast. To make egg patties, preheat your oven to 350 degrees Fahrenheit. Grease a cupcake pan, and crack an egg per opening. Bake your patties for 15-20 minutes or until desired doneness.
After baking, cool the patties and place them into a freezer-safe container. You can place some parchment between the patties to prevent sticking in the freezer. When you would like to enjoy a patty, take one out and microwave in 30-second intervals until the egg patty is heated thoroughly. A great way to preserve your farm fresh eggs and save time when making breakfast.
These are just a few items you can make from scratch at home. The possibilities are endless! Our challenge to you is to find one item you enjoy and make it from scratch, you won’t be disappointed. You can start very small, and maybe that is all your schedule allows, that is ok! Hopefully, we have given you some inspiration to try!


I few days ago I decided to get strict with my eating habits. At first I was going to do it for 90 days but then I realised that the 61th day was also my birthday so I’ve decided to do this for 60 days and then relax a little so I can have a little chocolate on my birthday.
What I will be eating is real food
- meat, along with the rendered fat and some animal products
Fewer amounts of
- potatoes, I’m Irish you’d think we’d be sick of these by now but we can go overboard on these
- rice, I like just a little with some curry
- nuts, I’ll have just 2 brazil nuts a day for selenium
What I won’t be eating
- Wheat or any grains
- Things with ingredients/processed food, such as jars of sauces or packets of … whatever comes in packets
- No sugar which in turn means no chocolate
- No nut butters of any type, these are not unhealthy but the problem is when I eat the entire jar! I love almond butter
- No milk, cream or cows cheese, however goats and sheep’s cheese seem to be better (probably something to do with A1 and A2 cows)
With everything there’s always grey areas such as rashers(bacon) it’s a processed meat yes but I don’t view it as one that’s very bad and I have something to dip into my egg yolk in the morning. Lidl have a greek yoghurt which is another grey area that I haven’t yet decided on, it’s dairy from a cow which was pasteurised but I always seemed to function fine on it. The last one I can think of is protein powder which is something else that I can’t see much wrong with but it’s very processed and I think it’s probably too sweet.
I’ll also be avoiding too much caffeine so only decaf for me and just a bit of tea, I should add that I love teas even though I don’t drink too much of them, I think I mainly just collect them drink them a few times and move onto the next tea. My latest one is from Solaris, organic Lapsang Souchong very nice, oddly very smokey which I’ve never had in a tea before.
I plan on having pictures so this is a weeks worth of food a few weeks ago, now some biscuits and probably some ben&jerrys did sneak in there via my granny, who is such a feeder.
On the topic of my granny, she’s going to be one of the difficult areas when it comes to eating right. When you don’t eat anything she offers she is insulted, hurt and she thinks your ‘vexed’ with her for something. Earlier in the week when my cravings were at the worst, she sat down with a bottle of wine, cream crackers and cheese(I adore cheese, as you can see from the 4 different kinds of cheese on the picture) and if that wasn’t bad enough she then gets an entire cake out of the fridge, sits down with it and cuts a large slice of it and eats. She asked me loads of times did I want some by that time I’d long finished my banana and mint tea.
Tomorrow I will post some stats, except for current weight and body fat as I’ve nothing to actually measure those. I’ll also say a little about myself and why I’m doing this


Soybean meal is a major protein source of gestation and lactating sow diets because of its high protein quality and amino acid profile. But the quality of soybean meal varies depending upon the origin of soybeans and processing technology.
It is well known that the U.S.-originated dehulled soybean meal has an excellent nutrient profile compared to other country-originated soybean meals and other plant protein sources (Swick, 1995; Swick, 1998). Because of the relatively good amino acid profile, it is usually used to balance the dietary amino acid levels with cereal grains and their by-products in swine feeds. According to the NOPA (National Oilseed Processors Association) specification, crude protein contents of soybean meal vary from 47.5 to 49.0% without soy hulls


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For St. Patrick’s BNS pupils to achieve their full potential; to eat healthily and to establish good healthy eating habits, together with regular physical activity, to help them to live long, healthy and happy lives.
To provide a written policy for children, teachers and parents of St. Patrick’s BNS to adopt and implement.
To promote the health of St. Patrick’s BNS children through healthy eating and physical activity.
To support and improve children’s knowledge and understanding of the importance of healthy eating and physical activity.
Reduced risk of heart disease, stroke, type-
Strong bones and muscles
Healthy weight for height
Ability to fight off sickness & disease
Easier recovery from illness/injury
Steady energy levels which in turn lead to mental well-
The role of the school in contributing to family and community health and wellbeing.
In June 2016 a document outlining foods that are and are not allowed in school and their alternatives was distributed to all parents/guardians (Appendix 1)
All classes also took part in a cookery demonstration highlighting alternatives to unhealthy food where pupils were invited to taste these healthy alternatives. Parents/Guardians were also invited
The policy will be published on the school website, distributed through the Parents’ Group and to all parents at the start of the school year
All staff will support and promote the policy through regular verbal reminders to the children
If children bring food/drinks that are not permitted or encouraged to school, they will be encouraged to save them for home and asked not to bring them again. If this persists the teacher will remind parents/guardians of the school’s Healthy Eating Policy.
The following foods and drinks are not permitted in St. Patrick’s B N.S:
Sweets or jellies
Fizzy, sports, energy or diluted drinks
Bars of any kind including cereal bars
Yoghurts with a high sugar content (15g or higher)
Nuts (due to nut allergies)
St. Patrick’s will also be a Sweet-
Alternative Lunch Ideas
Water and milk only
Fruit and vegetables: beetroot, cucumber, carrot sticks, lettuce, cherry tomatoes, cherries, grapes, strawberries, other berries, pineapple, watermelon, melon, kiwis, figs, dates, plums, peaches, avocado, mushrooms, pears etc.
Sandwiches (white bread is accepted but brown bread is encouraged)
Wraps with chicken, tuna, ham, turkey, lettuce, small amount of mayonnaise or relish, onion, tomato, cheese, cucumber, coleslaw etc.
Pasta with chicken, tuna, ham, corned beef, sweet corn, cheese, homemade tomato sauce etc.
One small treat from the list below is allowed on a Friday:
Chocolate rice cakes
Small chocolate yoghurts
Children will start lunch promptly at the bell regardless of school work and eat with desks clear. It is the responsibility of all pupils to be finished eating by the time bell goes for yard. No food is allowed in yard.
Role of Parents
To provide healthy, well-
To encourage healthy eating at home
To inform the school of any child’s special dietary needs
To adhere to this policy by not allowing their children to bring any prohibited items
To encourage children to be physically active after school and at weekends.
To eat their school lunch and healthy snacks and drinks
To help make their lunch/snacks and remind parents/guardians of the Healthy Eating Policy
Not to bring unhealthy items to school
To get at least 60 minutes of physical activity a day through walking or cycling, playing games/sports.
Role of School
To promote and encourage Healthy Eating.
If children bring unhealthy items to school they will be told not to bring them again. If bringing unhealthy food /drinks to school persists the teacher will remind parents of the school’s Healthy Eating Policy.
The Healthy Eating Sub-
adhering to the policy.


There is surely no more inviting smell than the aroma of freshly baking bread...mmmmm! Here's where to track down a breadmaker so that you can have freshly baked bread without having to go out to the bakers. Many breadmakers have a timer so that you can put in the ingredients before you go to bed, then wake up to a freshly cooked loaf.
Breadmakers are also invaluable to those with special dietary requirements or who suffer from food allergies.
For great recipe ideas and breadmaking tips visit Carrs.
Breadmakers from Kenwood, Panasonic, Swan and Morphy Richards.
- Robert Dyas
Breadmaker from Panasonic from this well known DIY chain.
Big selection of breadmakers by Breville (Anthony Worrall Thompson), Panasonic, Kenwood, Russel Hobbs, Prima and Morphy Richards. Free delivery for all items over £5 and you can pick up a recipe book at the same time.
- Electric Shopping
Good selection from Polson, Morphy Richards, Kenwood, Panasonic and Breville. Free delivery to most of the UK
Breadmakers and accessories such as bread bins and cutting boards along with pre-mixes including gluten-free options.
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The Best Restaurants In Singapore!
Singapore is a country which is popular for its restaurants in Singapore. The country is famous for its wide range of restaurants in Singapore from high end international chains to more family restaurants. There are also a number of fast food chains in Singapore such as Pizza Express, Pizza Hut and Little Caesar. However, the country is known not only for its restaurants in Singapore but for a wide range of cuisines from all across Asia. Some of the most common the straits times restaurants in Singapore which are often visited by tourists are the following.
If you are looking for restaurants in Singapore with excellent international dishes, the La Posta at the Central Business District is one of the best restaurants in Singapore. It offers delicious Mediterranean cuisine with a range of international drinks including Spanish wine. A variety of international dishes such as Moroccan dishes and Spanish tapas are served on a daily basis. Apart from this, the La Posta also serves Filipino cuisines on a daily basis.
Located at the top of the ridges and right next to the Jalan Hanoman Bay, the Japore Public Library is a great place to dine in Singapore. Popular among local and foreign tourists, Japore Public Library is a multi-storied public building which offers a variety of facilities for a comfortable and safe stay. Amongst its numerous facilities, the library has a grand dining room which serves a variety of International cuisines. The restaurant at the top of the ridges is one of the best restaurants in Singapore known for its gourmet international cuisines. You can dine at the seven-stool restaurant which has an amazing view of the city and waterfront.
The Granada Restaurant has won a number of awards for its excellent food and hospitality. One of the best restaurants in Singapore, it caters for the appetite of all kinds of visitors. With the help of its exclusive Granada Restaurant, one can delect on some of the world's finest fine dining cuisine. Besides the fine dining, the restaurant at Granada is also famous for its extensive collection of antique antiques. The award-winning restaurants in Singapore include Granada Restaurant, Silver Spoon and many more.
Set in the fashionable and cozy Aljunooka neighbourhood, Chinatown is a multi-cultural haven with colourful markets, boutiques and coffee shops. The hawker centres of the town are dotted with numerous trolley shacks that carry goods from various part of the town to its hawker centers. Amongst the most popular cuisines of Singapore, Chinese food is a huge seller. Numerous Chinese restaurants are located inside the Chinatown area, providing a taste of Chinese culture to those who venture into the area. Some of the fine dining restaurants in Singapore include Crazy Food, BBQza, Baba's on 4th Avenue and Chinatown Bistro.
To satisfy the palates of the most discerning eaters, there are restaurants in Singapore that serve only the choicest of delicacies. Restaurants in Singapore that claim to have the best seafood in the country are Pho Ngan, Papi's and Sweet Tomatoes. Thai, Chinese and Indian delicacies are also popular in these restaurants. Seafood is a specialty of Singapore, with restaurants across the country offering delicious sea foods to their patrons. Some of the best restaurants in Singapore that serve seafood include Yellow Sea, Bencoolen Beach and Nasi Lemak.


I am sure some of you are at least a bit confused by this post title. Why on earth am I writing about dry pasta shapes? What could possibly be French or English about pasta? After all, it’s been a long time since English people believed spaghetti grows on trees, and pasta dry and fresh is a staple dish in most British households.
This is not a post about bog standard every day pasta. Today, I am talking to you about a very special type of pasta that has its own category in France: ‘pâtes à potages’. These are basically teeny tiny pasta that you add to your soups and broths to give them more body.
For some reason, I cannot find these in England in dry form at all, and if I can, I know not where. But if I tell you broth pasta can come in the shape of letters and numbers, you will know exactly what I’m talking about. That’s because they only exist in the one form in the UK, as part of one of these guilty food secrets no one talks about that you’re only buying ‘for the kids’: Heinz alphabetti and numberetti in tomato sauce.
Alphabet and numbers pasta is very popular everywhere because it’s fun, but in England the fun is restricted to the tin cans of questionable cooked tomato pasta. Whereas in France, you can have fun whenever you want. In fact, if you wanted you could just eat tiny pasta for the rest of your life without the nasty tomato sauce. You could eat them with just butter and cheese, or with vegetables, or whichever way you like to eat your pasta. Alphabet pasta need not be a guilty pleasure, it could even be part of a healthy dinner!
The French make Panzani has created a whole range of broth pasta in various shapes, all tiny and perfect for adding to soup. The most classic is vermicelli and the alphabet and numbers ones, but there are also ‘cheveux d’anges’ (angel hair – even more fine and delicate than vermicelli), stars, pearls, and finally Pescadines, which the blurb tells me are a bit bigger, a cross between vermicelli and macaroni.
Last time I was in France, I couldn’t resist buying them for Little Girl, and then we hit a problem. I don’t like soup. Badgerman doesn’t like soup. Little Girl is not wildly excited about soup either. I have had a lot of boring soup, and it’s fiddly and well, where’s the meat? But then I had this pasta, so I had to find a way to make soup fun aside from the pasta.
So I made a basic vegetable broth by simmering the remnants of a chicken stock with a litre of water and some chunky vegetables, added the pasta in the last ten minutes, and chucked in some cubes of cheddar and fresh chives I had kicking about the house just before serving. It was absolutely delicious and confirmed to me that I’m a broth kind of girl. I need to see what’s in my soup so the all mushed-in types are out, whereas I can get excited about this broth (also the cheese was inspired if I say so myself).
Am I alone in finding soup boring? If not, how do you make soup fun in your house?


FINNEGANS Brew Co. is the only beer company in the world to give 100% of its profits to feeding the hungry. Yes, 100%. That kind of honorable business model doesn’t leave room for things like media budgets. So when asked to spread the word about their unique mission, we needed an idea that would generate earned media impressions and loads of talk value. We turned the popular food truck culture on its head and created the world’s first Reverse Food Truck. A food truck that doesn’t make food, but accepts food, cash and the swipe of a credit card to get meals to families in need.
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“Not just transparent, but naked and proud ;-)”
So what’s next for the mega-trend of transparency? Brands must move from ‘having nothing to hide’, to pro-actively showing and proving they have nothing to hide, and go beyond uttering lofty statements on 'values' or 'culture' to real, unambiguous and clear evidence, or statements about actual results.
No, not all consumers will be this demanding, but as total transparency becomes a hygiene factor, even those that aren’t will expect brands to prove their ethical and environmental credentials to those that do care.
While the bulk of the examples below might be food-related, the takeaway is clear... Only brands that have the utmost confidence in their product (and themselves) will be able to go FULL FRONTAL*.
If you’re wondering what will your customers say if you go FULL FRONTAL, the real question for 2013 will be what they will think if you don’t?
* For those that find this scary, then re-reading our FLAWSOME Trend Briefing should help convince you that it won’t be the end of the world if things aren’t perfect. It’s the intent that matters.
September 2012 saw McDonald’s begin publishing calorie information on all its restaurant menus and drive-thru windows in the US, while the company also began promoting its ‘Favorites Under 400 Calories’ menu, which includes lighter dishes such as the Filet-O-Fish sandwich and the Egg McMuffin.
Eco-friendly Brazilian cosmetics brand Natura provides a comprehensive list of all of its socio-environmental targets in its annual report. End of last year, targets such as water consumption, employee training time and reducing solid waste were labeled as ‘Not Achieved’, and followed by an adjusted target for 2012.
Mindful of Chinese consumers’ concerns over food safetly, organic farm Yi Mu Tian uses digital food tracking system. The high-tech farm, which uses computers for temperature regulation, lighting and watering, operates a Traceability Code System that allows consumers to track any food item back to the field in which it was grown. Customers can also track the growth of vegetables by camera. As of October 2012, the farm had fulfilled home delivery orders to over 60,000 families in Shanghai.
In September 2012, Japanese restaurant Kimitachi opened a franchise in Curitiba, Brazil after a successful pilot in Florianópolis. Customers ordering takeout can follow their food preparation via a video system installed in the restaurant’s kitchen. Kimitachi created the system to “humanize sushi delivery” and give consumers more transparency on the dish preparation.


In this second installment of "Things We Never Told Mom", I decided to skip ahead a few years to when we started to get crafty. My first handful of years of life, were basically a period of time in which we (read: Greg) was learning about cause and effect - if I cause the fire extinguisher to fall down the stairs, the effect will be... Well, that's for another time, but you get the picture.
I love to bake. Always have. As a kid, I would bake cookies so often, that my Dad would be surprised if there wasn't a batch of freshly baked ones waiting for him when he got home from work. Hold on, if I could...let's revisit one word: "baked". You know what's better than baked cookies? If you answered "cookie dough" you would have fit in well growing up with us kids. Cookie dough is also a surprisingly fast way to get to the enjoyment part of the cookie making process.
Sometimes, we had just enough time to whip up a batch of cookies before Mom would get home from work. Correction: whip up a batch of cookie DOUGH, because we rarely had enough time to actually bake them. Now, we all know deep down that eating raw cookie dough is not the best life choice, given the uncooked eggs and all, but what's life without a bit of risk? (Disclaimer: Don't eat raw cookie dough)
On one particular afternoon we were craving cookie dough of the chocolate chip variety. Just as we began to enjoy our creation, Mom comes home. Early. Instead of getting out the baking sheets, which would be the logical next move, we scooped up all the dough and threw it in a gallon size ziplock bag and hid it in Greg's bottom drawer of this dresser.
As you may have guessed, we got busy with after-school homework, chores and dinner and completely forgot about the entire batch of dough in the drawer. I don't recall how much time went by before we remembered, but given the raw eggs I mentioned earlier, it wouldn't have lasted long anyway. I think it's safe to say, it was at least a day or two.
Why we felt the need to hide the dough is beyond me now. Kids can make some pretty bad judgements, which is why the drinking age is 21, not 12.
I hope you enjoyed this addition of "Things We Never Told Mom". If you want to read Part I, you can find it here.
Cheers to fresh baked cookies and cookie dough alike,
Love what you see and looking for your wedding photographer? Contact me and lets chat!


It is impossible to think of Valentine’s Day without including chocolate. The best part – they have now discovered that dark chocolate can improve your vision. Researchers at the University of Reading in England, tested healthy young adult patients before and after the consumption of white and dark chocolates. The patients who enjoyed the dark chocolate showed enhanced visual performance specifically in low-contrast conditions.
Dark chocolate contains a higher amount of cocoa flavonols. In an article published in Men’s Health Magazine, Lead Researcher David Field, Ph.D., explains, “the retina uses a lot of energy, but does not have a very good blood supply. So flavonols improve the peripheral blood flow to the retina, and better blood flow equals more energy. That is one possible explanation.” As if we needed another reason to eat chocolate!
Our favorite chocolate treats would not be utilized for this research project, but we thought we would share a list of our local favorites for you to try. We included our favorite choices in red hot eyewear as well.
Butter Almond Toffee – Four Brothers Chocolates – Wheaton
Champagne Truffles – Teuscher Chocolates of Switzerland – Chicago
Chocolate Covered Potato Chips – Graham’s Chocolates – Geneva
Chocolate Chip Walnut Oat Cookie – Toni’s Patisserie – Hinsdale & Chicago
Mint Meltaways – Fannie May – All over Chicagoland
Chocolate Peanut Butter Pie – First Slice – Chicago
Mo’s Dark Chocolate Bacon Bar – Vosges Haut Chocolate – Chicago
Grand Marnier Infused Dark Chocolate Pecans – Fresh Thyme – Downers Grove
Hot Chocolate with Marshmallows – Mindy’s Hot Chocolate – Chicago
Chocolate Covered Cherries – Margie’s Candies – Chicago
Chocolate Old Fashioned – Do-Rite Doughnuts – Chicago
G by Godiva Dark Chocolate Bar – Godiva – All over Chicagoland
Chocolate Risotto Cake – Labriola Café – Chicago & Oakbrook


Welcome to Flame Urban Chicken Grill! We view ourselves as the superhero of fast food chains: still fast food, but of superior quality and caliber. We offer a selection of fresh, delicious open flame-grilled chicken served off the grill bone-in, or in a bowl or wrap and available for eating in, taking out or catering.
As a team , we understand the demand for a healthy alternative, and have worked tirelessly to ensure that our businesses not only serves the wonderful people of Cleveland by providing delicious chicken and sides—but also benefits families by educating them on the benefits of good nutrition and healthy habits.
While Flame Urban Grill is by all means fast food, it isn’t fast food. Our meals are prepared without excessive grease, unhealthy additives or other key components of standard chains. There are no deep fryers used in this restaurant, and we don’t offer customers any carbonated drinks. Instead, we pride ourselves on being a healthy alternative in a swarm of FATFOOD chains. Our chicken is hormone free, antibiotic free and natural raised bird. In other words, it’s delicious. Our ingredients are fresh, our meals are made with love.
All of our signature sauces are made from scratch each day in our beautiful, open kitchen where our customers can observe as our chefs prep, dice, chop, marinate and grill each item on our menu. As a company with wholesome values, we not only care about the personal wellbeing of our customers, but are also concerned with the planet that they live on. For this reason, we pack your favorite foods into eco-friendly packaging, and take great care to ensure that all waste we produce is recycled accordingly—and prevented when possible.
In addition to serving food, Flame Urban Chicken Grill is also dedicated to helping local families. This means that we serve high quality, affordable meals with a side of education. And while it’s not edible, its certainly valuable, as we help the local community learn more about eating healthily and the importance of remaining active. We really care about our customers, and hope that you’ll recognize the sweat and tears we put into this business.
At flame we’re People dedicated to Quality. But mostly, we’re committed to you.
Once again, on behalf of Flame Urban Chicken Grill, welcome! We look forward to becoming your new favorite fast food joint.
10330 St. Claire Ave.
Cleveland, OH 44108


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Bioplatforms Australia is creating a wheat dataset to compliment important research aimed at improving crop yields and wheat defence mechanisms.
As a staple food crop for the world’s population and Australia’s most important grain export, its economic significance and potential for global food security will ensure that a large scale wheat dataset will make an invaluable contribution to current and on-going research.
The dataset will provide information relevant to breeding programs seeking yield increases and greater defence against climate and biotic stress. Bioplatforms Australia has established a working group of leading researchers and industry specialists to help establish and direct the work program. Existing data will be combined with new genomic, proteomic and metabolomics analyses to create datasets for wheat varieties of significance to the Australian industry and growing conditions together with critical pathogens and pests.
Data generation has commenced and will be delivered around three themes:


There are excellent restaurants in Seville, serving all the specialities of Andalusian cuisine, as well as national and international foods. However, Sevillian gastronomy finds its true identity in tapeo or the tasting of small portions of different dishes. The most widespread theory as to the origin of the tapa (savoury titbit) is that it comes from the custom of covering a glass of wine with a piece of bread and some sausage meat, which is how both were usually served.
The art of Tapeo
One curiosity associated with tapeo is the peculiar way Sevillian waiters have of naming off the available tapas, cleverly substituting the written menu lists, which are nonetheless displayed. Tapeo includes not only eating and drinking, but also represents a social act whose protocol has been strictly described by the best of experts.
The tapa tastes must be harmonized on a rising scale of intensity and properly spaced out.
No more than ten should be had, yet less than five is too austere.
There should be no more than four people in the group, to allow for easier mobility along the route, greater comfort at the bar and more harmonious conversation.
Tapas find their greatest ally in sherry wines, manzanilla or amontillado, although the hot climate of Seville makes cold beer advisable.
Restaurants in Seville
The fame and uniqueness of tapeo should not take away the pleasure of fine dining in a good restaurant. Well-known both here and outside the Seville area, splendid restaurants use top-quality products to yield varied and imaginative menus. Countless dishes can also be enjoyed from Sevillian traditional cuisine, to which local chefs have made new contributions, improvements and innovations. Especiallly noteworthy are the cakes and pastries made by the nuns in the closed convents following very old traditional recipes.


Nutrition from stinging nettle
The beautiful terraced slopes in Uttarakhand often lie barren as farmers tend to abandon agriculture due to the destruction caused by monkeys, wild boar, porcupines, etc. Stinging nettle (urtica dioica) is resistant to attack from wild animals and could become a commercial field crop instead of being treated like a weed. The medicinal and nutritional properties of nettle are well known across the world. Its leaves, stem and roots contain high concentrations of protein, Vitamin A as well as iron, calcium, magnesium and many other trace elements(Cu, Zn, Mn and Co) required by the human body. It is an excellent supplement to a wheat-based diet as it contains lysine, an amino acid in which wheat is deficient. In fact, it has a better amino acid profile than other leafy vegetables. It is a hardy, disease and animal resistant plant that can grow in poor soil and in erratic climatic conditions. It has also proved effective in controlling white grub (kurmula), a pest that kills plants by devouring the roots.
In partnership with the G. B. Pant Institute of Himalayan Environment and Development, Green Hills undertook three years of research on the nutritional value of a variety of species of nettle sourced from different parts of Kumaon. Findings were publicised at conferences of scientists as well as through specialised research publications to raise awareness about its utility. In addition, farmers were trained in nettle seed collection, the best time to harvest its leaves, the appropriate drying process for nutrient retention, etc. As a follow-up to this research, a second three-year project is now in progress to develop products containing nettle and business plans to market them. This is being funded by the National Mission on Himalayan Studies (NMHS).
This action research is expected to boost organic farming, offer an alternative source of livelihood to small farmers and thus help stem the tide of labour migration from the hills towards cities.


FOOD SECURITY -Development Model:
Moreover in 2014, CEDO adopted the Farmer Field School (FFS) extension approach to create changes in behaviors of participating farm families. This was intended to provide an environment in which the participating households acquire knowledge and skills to improve their production and income through application of informed crop management decisions; and resilience and adaptability to changes in their environment. By 2017, over 7,836 households had participated in the food security interventions at the FFS. Food Security intervention seeks to promote sustainable human habitats through working with, rather than against nature.
This strategy is designed to help guide beneficiary communities toward permanent solutions for food and nutrition security, while ensuring that these options exist harmoniously within their environment. This intervention promotes the use of local resources in addressing poverty related impacts, applying ecological principals to meet human needs for food, shelter, energy and a sense of community.
In addition to bringing a continuous source of food and nutrition, this strategy also seeks to harmonize income generation with food security, drawing a link between VSLA, FFS and the environment. This is on the premise that, involvement in the VSLA would enable participating households to generate additional farm income that would be used to purchase food items to enhance the nutrition status of children to further their education.


Butter 2 tsp
Garlic cloves 1/2 tsp
Green chilies 3
Coriander leaves 1 tsp(chopped)
Lemon juice 1 tsp
Crushed peanuts 1 tsp
Potato(boiled and cubed) 1 number(optional)
Salt as needed
Curry Leaves 2 sprigs
Sambhar powder 11/2 tsp
Cooked rice 2 cups
1)Mix butter, garlic,onion,green chilies,capsicum,tomato,crushed peanuts,potato, sambhar powder and salt in a bowl.Mix well.2)Now place the mixture in a pan, and let it saute for 1-11/2 minute. Don't do it more than that because the sambhar powder will bring the bitterness to the mixture.
3)Now add the cooked rice to the mixture and toss well.
Finally add the lemon juice and coriander leaves.
TIP OF THE RECIPE::
We can make the mixture in hand and can add the rice when ever needed.
Never add the lemon juice while sauteing this brings the bitterness to the food.


Yee Sang (Prosperity Toss Salad) is one of the dishes most Malaysian Chinese anticipate and look forward to during the Chinese New Year. Normally, this dish is served from the seventh day of the Chinese New Year. The seventh day is also known as Renri (Human Day). Also called the Day of Humankind, renri is regarded as the common “birthday” of all humans in ancient Chinese tradition. We prepare Yee Sang to celebrate the birthday of mankind.
Colorful Yee Sang is a tasty salad symbolizing abundance, prosperity, and vigor. The fun part is the tossing of the salad. Get the kids to join in. It is believed that the higher and more vigorous the toss, the better the new year! Don’t forget those auspicious wishes.
Ingredients For Salad
- 4 large carrots
- 2 large cucumbers
- 1 large daikon (white radish)
- 250g seaweed
- 250-350g smoked salmon or fresh salmon (sashimi)
- Pickled ginger
- 1 lime
- 6-8 sheets wonton skin
- Oil for shallow frying
- 4 tbs plum sauce
- 1 tbs hoisin sauce
- a few drops of sesame oil
- Julienne the carrots, cucumber and radish and place around the outer edge of the serving plate. Add the seaweed next to the julienned vegetables. Place small amounts of pickled ginger and slices of lime around the plate.
- Slice the smoked/sashimi salmon and place in the centre of the plate.
- Heat oil in a shallow frying pan and fry the wonton skins until golden brown. Remove from oil and drain.
- Mix the plum sauce, hoisin sauce and sesame oil in a separate bowl.
- When you’re ready to serve, crumble the wonton skin across the salad, and pour the sauce over.
- Invite everyone to yee sang.


Pune residents are increasingly having mail-ordered cake parties. Technology is essential to the holiday scene in this busy city where partying and culture coexist. Online Cake Delivery in Pune services are popular because they offer many options, are easy to use, and personalize many events. This article discusses why these services are becoming more popular and how they affect Pune celebrations.
Comfort at your doorstep
Pune residents need more time to plan big parties due to their busy lives. Due to their convenience, online cake delivery services have saved the day. People can now order delicious cakes online and have them delivered with a few clicks. This makes party planning easier and faster, which is excellent.
Ordering is simple, and other parts are helpful. With its crowded streets and short daylight hours, the city’s busy residents will appreciate cake delivery.
Variety of Cakes
Like its diverse population, Pune’s celebrations combine modern and traditional elements. A variety of cakes from online cake delivery services suits these tastes. This service can recommend a local or current menu emphasizing design and theme.
Cakes enhance birthdays, anniversaries, festivals, and other parties. Multicultural Pune cakes enhance any event.
Online cake delivery is great for customization. You can choose flavours, decorate cakes to match the party theme, and write meaningful messages. This customization makes ordering fun and the recipient’s celebration meaningful.
A family milestone cake can symbolize their journey. A personal touch makes the cake a spiritual center for celebrants.
Online cake delivery helps you arrive on time at busy parties.
Pune’s tight event schedules require on-time cake delivery. This fast, reliable service ensures your cake arrives safely.
Internet cake delivery makes any party, from surprise birthday to formal, triumphant. Timely delivery of a tasty, attractive cake sets the tone for a successful event.
Reliable online cake delivery services value quality. These services pay close attention to ingredients and artistic details to make delicious cakes. Customers can trust their special event cakes to be the best and tastiest because they strive for perfection.
If you’re looking for celebratory desserts in a city with high food standards, ensure the online cake delivery service guarantees quality. The effort to make the celebration look and taste good made it even more special.
Always ready to help
Online cake delivery services are excellent because they’re available 24/7. These services are available 24/7, giving customers more flexibility than a bakery. Whether you’re throwing a party or know someone who needs one, getting this cake last minute is helpful.
The 24/7 availability suits Pune residents’ busy schedules and celebratory moods, which don’t follow time limits. Place orders whenever you want to give yourself more time to plan your party.
Current Social Media Sharing Trends
Social media’s meteoric rise has changed how people share and record their lives, including parties. Online cake delivery services offer Instagram-worthy cakes, which contributes to this trend. It’s so pretty. You can post these cakes on social media and turn parties into online exhibits.
People love to post party photos, and a good cake is immediately noticeable. Online cake delivery services’ artistic cake-making skills modernize Pune’s party culture and fit the desire to record and share priceless moments digitally.
Supporting local businesses
Pune online cake delivery services partner with local bakeries and craftspeople. This cooperation between local small businesses helps them grow and gives customers a variety of products and services. Buyers of these services strengthen community and success for all. This boosts the local economy.
Celebrations make local businesses feel more natural and community-focused. Puneans are proud to support local businesses when they shop. Online cake delivery services connect customers with Pune’s talented chefs.
Fun without touching
The global pandemic has made people want to be touchless. Take advantage of this trend with online cake delivery. Inside, people can follow safety rules and celebrate important events. You can enjoy celebrations safely with contactless delivery.
This contactless method works well in Pune due to the unique challenges of living close together and maintaining social distance. Online cake delivery is a safe way to celebrate important events.
Surprising people make celebrations unique. Send cakes as gifts online with cake delivery services. Surprise parties are more accessible thanks to this. This gives the party a surprise boost of happiness that both parties will remember.
A Pune friend or family member can send a surprise cake for a special occasion, even if they are apart. Strange things make celebrations more meaningful and unite people, even if they live far apart.
To conclude, online cake delivery has changed Pune celebrations. It changes everything about desserts, not just how to make them. These services are essential to modern celebrations due to their variety, dependability, personalization, ease of use, and trendiness. Pune is always trying new technology, so online cake delivery will continue to impact celebrations. Customers, local businesses, and the community they serve work together to make celebration culture lively and friendly. City residents can spread joy with online cake delivery. Each party is an opportunity to celebrate traditions, express oneself, and meet new people. Residents of the city are increasingly dependent on creativity and efficiency.


Boyd's Beef at South Glanton Farms
The Boyd family is proud to offer Boyd’s Beef to our local community. Boyd’s Beef is all natural and grass finished on forages that are grown on healthy, biologically active soils. This ensures increased nutrient density and a desirable fatty acid profile in the meat.
By purchasing Boyd’s Beef not only are you buying a high quality, nutritious, locally produced and processed product, you are buying into a production system that is constantly improving the natural resources on our farm.
How it Works
When you sign up for a subscription meat box you are allowing yourself access to natural grass-fed beef throughout the year without having the upfront cost of purchasing a whole or half beef and a large deep freezer. Since we currently only butcher seasonally off green grass we have a limited amount of meat subscriptions available. The meat boxes are priced at a discount to purchasing individual cuts of meat.
When you sign up for our subscription service we will assume that you are going to commit to purchase the same amount every two months, but if for some reason you need to cancel you are free to do so at any time.
Beef Subscription Service
Our subscription service works when consumers commit to an ongoing monthly purchase of grass fed beef from our farm to your family.
We’ve created three different packages at a range of price points so anybody can enjoy the benefits of purchasing direct from the farm, without the need to have a dedicated deep freeze.
Once you’ve subscribed to any of our packages, we will follow up by email and arrange for a time for drop off. We will deliver to Brandon and have pick up spots in both Brandon and Clear Lake.
All beef will be shipped frozen.
If you would like to purchase individual cuts check out our online store or visit the Green Spot 1329 Rosser Ave. East in Brandon. All orders over $70 are eligible for free delivery within a 10 km radius of Brandon or can be picked 2 business days after order has been placed at the Green Spot.
available from 08:00 – 17:00


Og så blev det tid til den første gæst på Louilicious.com! “Oh my!” tænker du sikkert. Grunden til gæstehistorien er, at min ven Keyan er en aldeles fremragende fritidskok og at vi i længere tid har snakket om, at han skulle smide en historie på. Så nu sker det!
Byd denne herligt heldige hummer fra London hjerteligt velkommen!
Sous vide lobster with pomegranate gel, fennel, broad beans, flowers and avocado
This is the ultimate dinner party starter and is guaranteed to get your guests talking around the table. I designed this dish to show off the fantastic Canadian lobsters we get from Billingsgate Market here in London. Edible flowers, although not often easy to find at food markets, are now widely available online to purchase as seeds or boxed. We are lucky enough to have a supplier that grows to order and here I have used various flowers, young shoots and micro herbs designed to accompany fish.
Before assembling, I like to leave the plates of gel out on the dining table for when guests arrive so they can admire the colour – it also gets their imaginations going as they have no idea what it is or how to eat it!
Ingredients (for two)
1 lobster, approximately a kilo in weight
2 fennel bulbs
A dozen broad beans, frozen is fine
1 teaspoon of fennel pollen
1/2 teaspoon of sugar
1/2 teaspoon of cayenne pepper
3 tablespoons of extra virgin olive oil
1 litre of light fresh fish stock (here I have used homemade stock from turbot bones and trimmings)
Edible flowers, young shoots and micro herbs
A spring of thyme
2 bay leaves
100 grams of butter
For the mousse:
The juice of 1 lemon
A small pot of double cream
For the gel:
The juice and seeds of two pomegranates
1/2 a large tomato
Half a glass of apple juice
2 teaspoon of agar agar flakes
Begin by making the gel. In a saucepan, add the juice and seeds of 2 pomegranates together with the apple juice and tomato, sliced thinly. Bring to the boil, adding water to thin out the sauce if required. Add 2 teaspoons of agar agar and remove the pan from the heat, whisking thoroughly to dissolve the flakes. Pass the sauce through a fine sieve or chinois strainer then pour a thin layer on to two dinner plates. Decorate with the pomegranate seeds whilst the sauce is still warm and allow to cool at room temperature. Within 10 minutes, the agar agar flakes will have worked their magic and the sauce will have set into a gel. Transfer to a fridge to keep cool.
Once the live lobster has chilled in a freezer for 15 minutes, put a sharp knife through the head to kill it humanely. Separate the claws from the body and twist the tail off. As the lobster has not been boiled alive, the claws, tail and body will continue to wriggle of their own accord for up to 10 minutes, which is due to the lobster’s nervous system. During this time, stop the tail from curling by placing a weight, such as a saucepan, on top of the shell.
In a large pan of boiling salted water, poach the claws, head and legs for 8 minutes. Once poached, transfer to a bowl of ice water to cool then remove the meat from the claws and set aside.
Remove the outer layers, tips and root of both fennel bulbs and slice finely on a mandolin slicer (approximately 2mm). In a large bowl, mix together the juice and zest of a lemon with half a teaspoon of sugar, 2 teaspoons of coarse sea salt and 3 tablespoons of olive oil. Add the fennel, cover and allow to macerate at room temperature for 15 minutes. Once macerated to mellow the aniseed flavour of the fennel, pat dry and refrigerate.
Pre-heat your water bath to 55.5 degrees centigrade. Vacuum pack the raw lobster tail in a cryo bag with 50 grams of butter, the bay leaves and thyme, a sprinkle of coarse sea salt and the cayenne pepper. Add the bag to the water bath and poach for 20 minutes. Once poached, remove the tail from the bag, being careful to retain the juices that have built up during the poaching process. The lobster tail will still be blue and appear raw from the outside, however the meat within the tail will be almost cooked through and tender. If you do not have a sous vide or cryobag vacuum, heat a pan of water on the hob to 55 degrees, checking the temperature with a meat thermometer. Position the pan at the edge of the hob to keep the temperature at 55 degrees throughout the cooking process. Have ice cubes to hand in the event that the water heats above 55 degrees. Replace the cryobag with tightly wrapped cling film and poach for 20 minutes.
Whilst the lobster tail poaches in the water bath, poach the shelled broad beans in the fish stock until just cooked, then transfer to a bowl of ice water with the juice, zest and pulp of 1 lemon to stop the beans oxidising and losing their colour. Once cooled, cut half of the beans length ways and leave half intact.
For the mousse, add the flesh of both avocados, the juice of 1 lemon and the pot of cream to a blender and blend into a thick mousse. Once blended, load the mixture into a mousse siphon and cool in the fridge.
Heat a cast iron skillet and add the juices from the cryobag, together with the remaining 50 grams of butter. Remove the poached tail meat from its shell by cutting through the underside with scissors and add to the pan. Take the pan off the heat and baste the tail in the butter for 30 seconds until it is thoroughly cooked through. Remove and allow to rest, cooling to just above room temperature.
Plate the dish, piling the macerated fennel in the centre of the pomegranate gel, topping with lobster claw meat and a scattering of broad beans. Add slices of the poached tail meat, decorate with the edible flowers and add a generous dollop of the avocado mousse. Decorate with pomegranate seeds, a sprinkle of fennel pollen and season to taste.


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Watching our favorite team gut it out on the gridiron is great and all, but if we’re being completely honest? Scoring tickets for the big game is more about the tailgates than the tackles. As football season returns, the grills come out, the beer gets chilled and the parking lot parties get kicked into high gear.
It’s officially time to plan your menu, stock up on supplies and get all the gear you’ll need for a successful tailgate party. For a little coaching on our next tailgate playbook, we turned to John Currence — an Oxford, Mississippi-based James Beard Award-winning chef and “Top Chef Masters” contestant, whose book “Tailgreat” pays homage to the pregaming tradition — and Susie Bulloch, whose website Hey Grill Hey offers a slew of barbecue recipes along with a signature line of rubs and sauces.
From $11.99 at Amazon
Currence’s tailgating cookbook is packed with recipes sure to score a touchdown with your guests. From breakfast ideas (Shrimp and Cheese Grit Soufflé, anyone?) to snacks (Korean BBQ Wings for the win!) to dips (Chili and Cheese Frito Pie, please) to po’boys, sliders, tacos, ribs and hand pies, we honestly don’t even care who’s playing. Bring on the party!
Yes, hot dogs, hamburgers and brats are tailgate no-brainers. But with a little forethought, it’s easy to elevate your next party before the big game. “I love to precook wings about three-fourths of the way, drizzle them with oil and then finish them on the grill before tossing them with whatever I choose to dress them with,” Currence says. “And marinated vegetables on the grill for just a touch of flavor — but leaving them with most of their raw texture — is always a crowd-pleaser.”
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Keep your kabobs and skewers from falling through the grill grate with this highly rated wok made of nonstick perforated steel.
Anything handheld is the way to go when it comes to a successful tailgate, according to Bulloch. “I love making a batch of smoked deviled eggs before the tailgate — they’re always a huge hit,” she says. “Then, when the crew is all assembled, I fire up the grill for some Grilled Buffalo Chicken Skewers — all of that classic Buffalo chicken flavor on a tailgate-friendly stick. Nobody can resist the smell of them on the grill, and we always pick up a few extra guests who follow their noses to our setup.”
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This pack of 12 stainless steel kabob skewers gets rave reviews for being reusable and long-lasting, sturdy and, at 14 inches, long enough to hold a great amount of meat and veggies.
“My goal with any tailgate is to only pack what is necessary, and premade sauces and seasonings make that task so much easier,” Bulloch says. “If you pack a few seasonings and sauces that can cover your flavor bases, then you can avoid loading up 12 jars of individual spices and unnecessary condiments.”
Some versatile faves from her Hey Grill Hey line that work for everything you throw on the grill, from classic burgers to fajitas, include Beef Rub, Chicken Rub and Fiesta Rub, along with Whiskey Peach BBQ Sauce, Texas Style BBQ Sauce and Maple Bourbon Grilling Glaze.
$12.99 at Hey Grill Hey
Bulloch’s all-purpose beef seasoning mixes salt, pepper and six other spices, perfect for topping burgers, steaks, veggies and more. It’s also an award winner, nabbing first place honors at the National Barbecue Association’s 2020 awards.
Very little about tailgating, according to Currence, is simple or convenient, so using tools that make the job easier is important. “As much as I hate to say it, gas grills make the most sense for a tailgate, as dealing with burn-down charcoal is always a challenge in a space that is not yours,” he says. “I suggest looking for something lightweight and easy to handle that cools down quickly.”
For charcoal, gas grills and more, check out our full guide to the best grills here.
$219.99 $187.75 at Amazon
Currence is a fan of Cuisinart’s top-rated tabletop propane chef’s grill that comes with two burners and an electronic ignition and requires zero assembly. “It’s all stainless and very slick-looking and super easy to clean,” he says.
$319.99 $289.99 at Amazon
Currence also recommends Coleman’s RoadTrip series of stand-alone grills, noting their high performance. This propane model features three adjustable burners, a large grilling area, quick-fold legs, wheels and a push-button ignition, plus an integrated thermometer for easy monitoring.
According to Bulloch, portability and capacity are key to finding a great tailgating grill. “You want a grill that’s easy to move but has enough cooking space to fit more than two hot dogs and one ear of corn,” she says. “As far as portability, I look for grills that are self-contained, meaning I don’t need to pack up a bunch of additional pieces to assemble it at the tailgate.”
$399.99 at Ace Hardware and PK Grills
Bulloch calls this PKGO her current favorite tailgate grill. “I’ve hauled this grill all over the place this summer and have loved the versatility,” she says. “The PKGO actually opens up and splits in half to double that grill grate real estate. Charcoal-fueled with super-thick walls means that you can grill hot and fast or even smoke low and slow, all without needing propane or electricity.”
One major piece of the successful tailgate party puzzle: how best to keep food and drinks hot or cold. “I always pack a few small coolers instead of one large one,” Bulloch says. “One cold cooler is for raw meats. You always want to keep that separate from your drinks or fresh fruits and vegetables. Pick something that is one solid piece of plastic inside so it is easy to sanitize when you get home.”
Check out more of our favorite coolers here.
$39.99 $34.99 at Amazon
Bulloch prefers to load a second cooler with drinks and anything ready to eat cold, while a third cooler is for hot items. “I usually use this to transport hot items I’ve made at home, from briskets to smoked ribs or pulled pork,” she says, noting she lines the cooler with towels to keep meat at the perfect hot serving temperature for hours.
$169.99 $147.77 at Amazon
Have food you need to keep hot during your tailgate? This cooler has a warming mode to keep your meats, dips or sides at least 40 degrees warmer than the temp outside. Want to use it as a refrigeration unit? No sweat: It’ll stay around 30 degrees and, instead of ice, just plug it into your car’s power adapter.
Currence likes to wrap bricks in aluminum foil, heating them to 400 degrees, then places them in the bottom of a cooler, covering them with a towel and layering the food on top to keep it warm. “To keep things cold,” he adds, “fill Ziploc bags with water and freeze them flat for layering on your cold food. This keeps your food cold without all the mess of melted ice.”
$275 at Yeti and Amazon
The smaller version of our pick for the best cooler, this Yeti is top-of-the-line thanks to its ruggedness, outstanding ability to keep things ice cold for hours and leakproof, easy drainage. This model holds up to 20 cans with a two-to-one ice-to-can ratio and comes with a standard dry goods basket. “Simply put, Yeti is 100% unparalleled,” Currence says.
$105 at ThermoWorks
“Anytime I’m leaving home to cook, whether it’s to tailgate or teach a barbecue class, I always make sure to pack two things: my instant-read thermometer and a portable knife set,” Bulloch says. “My favorite thermometer is the Thermapen One. It gives an incredibly accurate readout in one second. A quick reading may not seem important until your hand is holding a thermometer over a hot grill. Having accurate and fast temperature readings means that you can cook anything while you’re tailgating without worrying about under- or overcooking your food.”
$54.99 $49.99 at Amazon
Bulloch says this nine-piece knife set, complete with a chef, bread, paring, fillet and utility knife, plus a carving fork, shears, cutting board and carry case, has a permanent spot in her tailgating kit, calling it “sharp, versatile and not too precious.”
$35 at Yeti
Of course, you’ll want to rep your team when you’re tailgating. Thankfully, Yeti has tons of customizable gear including coolers, buckets and drinkware perfect for the pre-game festivities.
$199.95 $164.95 at Amazon
Mark your space while proving your tailgating guests with plenty of shade with this highly rated pop-up canopy that will shield you from rain, wind and sun as you pregame. Water-resistant with 50-plus UV protection fabric, it’s super sturdy and comes with a wheeled rolled bag for easy transport.
$119.95 at Amazon
Get ample coverage, including two removable side walls with this pop-up tent that gets rave reviews for being easy to assemble, with no tools required, its waterproof, sun-resistant fabric and rugged roller bag.
$229.99 $169.99 at Amazon
Snag some serious savings on this hexagon-shaped 13-foot-by-13-foot beach canopy that also works in the grass or on concrete for tailgate parties. Easy to set up in just three minutes, it includes two-way roof vents for better air circulation as well as a wheeled carry bag.
$129.99 at Amazon
When tailgating space is tight, pull out this lightweight and portable awning that attaches to your vehicle, giving you plenty of shade without needing to take up multiple parking spots. Prefer to ground it? It comes with steel poles to allow that too.
$300 at Yeti
If comfort is your primary concern, you’ll want to opt for this camp chair from Yeti, which will keep you cozy no matter how long you tailgate. Plus, it comes with a built-in cup holder and can support up to 500 pounds.
$39.99 at Target
You’ll need to provide some seating if you plan to tailgate all day, and this chair gets top ratings for its wide seat (it holds up to 300 pounds), cup holder and media pocket and overall comfort.
$62.99 $47.24 at NFL Shop
Support your favorite football team with a logo’d chair from the NFL Shop, the league’s official store. Each chair features adjustable armrests and two cup holders and folds up to pack away easily before kick off. Find your favorite team here.
$102.15 $92.99 at Amazon
Give yourself some food prep space at your next tailgate with this highly rated table that’s sturdy, handy and easy to assemble. The large tabletop, plus two side shelves and a lower shelf, along with hooks and a paper towel holder will keep all your supplies handy.
$98.99 at Amazon
Provide six seats with this foldable bench that’s an Amazon bestseller. Easy to set up in just seconds, each seat can hold up to 200 pounds, it comes with a carry bag for easy storage, and side bags at either end can hold water bottles, phones and more.


3/4 cup flour
3/8 cup sugar
1/4 cup unsalted butter, softened
1/3 cup milk at room temperature
1 tsp. vanilla
1/4 tsp. baking powder
1/8 tsp. salt
preheat oven to 350º F. mix all of the ingredients together and pour into a greased cupcake tin or cupcake liners until each tin is about 3/4 full. bake for 15-25 minutes, until a toothpick inserted into the center comes out clean. let cupcakes cool, at least 10-15 minutes before frosting.
1 1/2 cups powdered sugar
1/2 cup butter
1-2 tbsp. whipping cream
1/2 tsp. vanilla
18 small strawberries (or one for each cupcake), washed and with the tops cut off
combine all ingredients with a hand mixer, adding whipping cream until it reaches desired consistency. frost cupcakes and plop a strawberry on top of each one. even though each one is only a mouthful, try not to eat them all at once!


View Full Version : Fried Turkey [advice]
11-21-2007, 06:28 PM
i have 3 gallons of cottonsee oil but i need another half gallon of oil so the turkey will be covered. can i mix peanut oil with the cottonseed oil for frying or even corn oil? really dont want to have to buy another 3 gallon container of cottonseed oil.
11-21-2007, 06:36 PM
Are you sure you can't get a smaller bottle of cottonseed oil at a health food store, like Whole Foods?
If you do mix the oils, pay attention to smoke point. Cottonseed oil has a high smoke point, needed for the high temperatures used in frying turkeys.
Like A Breath
11-21-2007, 06:55 PM
Peanut Oil has a VERY low smoke point, so unless you want your turkey tasting burnt and rancid I would advise you not to add it.
11-22-2007, 02:05 AM
Be careful whatever you do... there are many burn injuries this time of year from these things.
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11-22-2007, 12:35 PM
About to smoke a turkey on the gas grill in a bit. I'm suppose to get the grill up to 400 and place the turkey on indirect heat...does that mean I turn off the flames completely under the turkey or just turn it down?
11-22-2007, 06:15 PM
It's too late to tell you now, but indirect heat means to place it opposite the side the flames are on.
11-22-2007, 07:09 PM
peanut oil works just fine.
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With their long standing reputation for providing fresh fruit and vegetables, HR Petty returns with The Fresh Bar, offering delicious fresh juices, acai bowls, protein drinks, frozen fruit bowls smoothies, frappes
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2 X Jersey Butter CurrY, 1 X Marinade Spice Mix and 1 X Chilli Sauce
Makes two curries for a small family each.
The Jersey Butter Curry has been designed to work with the Marinade Spice mix.
Recipe and cooking tips are on the jar.
The Jersey Butter Curry is our latest product which is the culmination of the blend of culture and flavours from three countries.
India, where the recipe originated from, Mauritius where for four generations it has been undergone amazing changes and Jersey where it has further evolved using quality Jersey butter, Jersey cream and sweetest tomatoes to become this product.
Rich, creamy and flavourful, the Jersey Butter Curry is a family favourite. In handcrafting this product, we have not added chillies as we believe a curry should speak of flavours and spices and chilli is another level of taste and flavour that should be added by those who want it. And for that, we have created the Pimata Chilli Sauce which satisfies the cravings for heat by our customers.
The Jersey Butter Curry contains dairy, is 100% vegetarian, no gluten containing ingredients, no preservatives, no added sugar, additives or artificial colouring.
Making this curry is quick and simple as we have done all the hard work for you - you would not need to peel, chop, dice, cook and reduce any other ingredients in making the gravy or sauce as we have done it for you in this jar.
The Marinade Spice Mix has been designed to work exclusively with the Jersey Butter Curry sauce.
This marinade spice blend contains fragrant spices like cardamom, nutmeg and mace and also sweet paprika to give it that depth of sweet pepper taste.
This marinade can also be used as a dry rub or simply a marinade for any creation of yours should you deem it fit for purpose.


If you’re the owner of a small-scale pellet smoker and want to try adding wood chips into your smoking process, whether for new flavors or just by way of experimentation, then this post is for you.
So, can I use wood chips in a pellet smoker? It is not recommended to use wood chips in pellet smokers, but only if you are willing to deal with their potential effects. Wood chips can ruin the quality of your pellet smoker. Wood chips will block the auger (a large screw for carrying wood pellets), and will possibly oversmoke the meat due to insufficient combustion.
If you have done this mistake and chips of wood have jammed up the auger of your pellet grill, you can check out this video on how to clean it.
Another reason for not using wood chips in pellet smokers is that they are used as a secondary fuel with wood pellets to fill the void. No, doubt wood chips will not affect the quality of food and add the smoke flavor to your meat. However, they will increase your use of fuel and decrease the efficiency of your pellet smoker. Moreover, using wood chips can cause problems such as smoke leaking out from around the door or leaving too much ash in your delicious cooked meat.
Bonus Read: Pellet Grills Under 500 Dollars
Table of Contents
Can I use wood chips in a Pit Boss Pellet Smoker?
It is strictly not recommended to use wood chips in a Pit Boss pellet smoker. Pit Boss Pellet Smokers are not designed for replacing wood chips in the smoking process.
It is important to note that while you could fill your smoker with wood chips you will not be able to get enough heat to smoke a variety of different meats. In addition, it would be nearly impossible to maintain consistent temperature over the long and slow smoking process.
Pit Boss only recommends using its own wood pellets. They are cheaper and have better flavor than Traeger’s wood pellets. Pit Boss wood pellets just give off more dust which may cause some issues.
Can I Use wood chips in a Pellet tube?
Yes, you can use wood chips in a smoke or pellet tube to add a good flavor to the meat. But, make sure that wood chips are packed tightly for efficient burning. Pellet tubes are great to add extra smoky flavor to meat without damaging the parts of a pellet grill. You’ll have to fill the tube before lighting it on fire in order for your new mixture of wood chips and pellets to work properly.
You can use a small flame torch to light off wood chips in a smoke tube. However, one point I would like to highlight is that if you use only wood chips in a pellet tube, they could continue to produce smoke for up to 1 hour.
Wood Chips vs Wood Pellets in a Smoker
Wood chips are the flakes of hardwood that have been sliced up to obtain different sizes and shapes. These can be used on the smoker like the regular charcoal, and also on a gas grill or other kind of grill.
Wood pellets are made from natural wood chips that are compressed into very small chunks. They can be used in your smoker, but also on a gas grill or other kinds of grill. Wood pellets have a higher calorific value i.e. they tend to burn hotter and more slowly with less consumption as compared to the wood chips.
There are many types of wood pellets out there and they use different processes to produce them. The thing about these pellets is that they have different powers, meaning that you need to be careful with their use depending on what kind of meat you’re smoking. For instance, too much power can easily make your meat taste like a smoked piece of wood. So when using them, it’s best to go for a very light smoke flavor.
The first thing you need to consider is the type of pellets that you prefer. There are two types: wood and fruit-based pellets. The first one is made from natural wood while the second one is made from compressed sawdust and fruit trees residues. These pellets are similar to ice chips when it comes to smoke control; they have a milder taste than regular woodchips.
The technique used to make these pellets will have a great impact on their quality, and therefore their results. Wood pellets are made from compressed sawdust and are very easy to use. Another advantage is that you don’t have to soak them in water or other liquids; in fact, you shouldn’t do that unless you want your grill to be ruined. This will cause some problems with the grill’s temperature and the smoke flow, plus it can damage the expensive components of the grill.
Why Is It Needed to Soak Wood Chips in Water for Smoking?
The burning rate of wood chips is too high, due to which it can overcook the meat. Due to this, it is difficult to control the smoke of burning wood chips for its proper penetration in a cooking chamber.
A research was conducted on the effect of moisture of content in the wood chips. It was found that the wood chips with more moisture content had less heating value. This process can help to prolong the combustion and optimize the temperature necessary for the meat to cook, but on the other hand, it decreases the combustion efficiency. This results in an increase of carbon monoxide content in the surrounding air, which is dangerous for your health.
How Often to Add Wood Chips to Pellet Smoker?
You can add wood chips to the pellet smoker after every 2 to 4 hours. However, many people still use wood chips to add a strong smoky flavor to the meat. Adding more wood chips also increases the smoking time during which the food is exposed to the smoke of a wood chip.
Smoking is also a source of contamination of foodstuff with toxicants such as polycyclic aromatic hydrocarbons (PAHs). A study was conducted to note the effect of smoking time on the concentration of toxicants. It was found that the concentration of these toxicants increased continuously with longer smoking periods.
So, the most common answer to adding wood chips to a smoker is when you don’t see any more smoke. The amount of time for adding wood chips depends on what you’re going to smoke and how much smokiness you like in your food. As a general rule of thumb, you can add wood chips to a smoker after 30 to 45 mins, and then every 2 to 4 hrs later on.
Furthermore, you can also stop if you want as, after a few hours, the meat stops taking a smoke flavor.
Is Cedar a Recommended Smoking Wood?
No, cedar contains significant content of the resins that give off nasty-tasting soot and other carcinogens when burned.
If you’re looking for a new type of smoking wood to try out with your next batch of ribs, there are other options that may work better for you. Fruit woods like apple and cherry will infuse your meat with a mild sweetness and add some extra complexity to its flavor profile, while hickory, oak or pecan smoke with intense flavors that some people prefer for their smoky taste.


You can also make your own slow-feeder bowl by using two bowls to feed your dog. Take a bowl one or two sizes larger than your dog’s regular dish and set it down flat, then take your dog’s regular dish and place it upside down into the large bowl.
What can I put in my dog’s bowl to make him eat slower?
Simply place a smaller bowl upside down in a larger one. Place your dog’s food in muffin tins. Although this can be noisy, try portioning out your dog food inside of a muffin tin. The multiple divots filled with food will make your dog slow down as he goes from cup to cup.
How do I make my dog eat slower?
To slow your pet down, here are 5 tips:
- Start by talking to your vet. Rule out any parasites and ensure that they are getting the nutrition they need. …
- More frequent meal times. …
- Use a slow feeder bowl or puzzle toy. …
- Use a muffin pan, or Bundt pan. …
- Put a ball or toy in the bowl with their food.
Why does my dog eat his food so fast?
A common behavior that is created is when dogs eat their food too fast. This can stem from a few reasons, but the most common reason is due to competition. … This may be because your pet feels as if they were competing against other dogs, as a puppy, for food, or they feel threatened in some way, currently.
How fast should a dog eat?
So, by how fast – you be the judge. If your large dog can finish 2 cups of food in under 60 seconds, that’s too fast. If your small dog can finish 1/2 cup of food in under 30-45 seconds, that’s too fast.
Is it cruel to feed a dog once a day?
Adult dogs should eat twice a day – morning and night. … Most veterinarians (including myself) recommend feeding adult dogs twice a day. Some people feed their dogs once a day, but dogs that are only fed once a day can get hungry and also sometimes can be prone to bilious vomiting (vomiting caused by an empty stomach).
Can eating too fast Give a dog diarrhea?
These are some of the most common repercussions of your pet eating too fast: Bad Breath. Loose stool. Gas.
Why is my dog throwing up undigested food hours after eating?
Physical activity after eating or drinking too much water
If a dog eats or drinks too much water they’re active this could lead to vomiting. If this is the case you’ll likely see undigested food in the vomit – what went down comes right back up!
Is it normal for dogs to not chew their food?
One of the most common reasons for this is because they gorge their food. Gorging can be defined as eating greedily. … Pets that eat fast and then throw-up whole pieces of food usually are not properly chewing their food. If a dog or cat doesn’t chew their food, the chances of seeing the food again increase dramatically!


Those who know me well know I’m a bit of a foodie and one of my most highly cherished foods is chocolate. So imagine my great surprise when I found possibly the most amazing chocolate I’ve ever tasted made by a Dutch company in The Netherlands in the form of a really big chocolate bar. No, really. It’s true. Tony’s Chocolonely chocolate bars have won me over heart and soul. And no, it’s not because my husband’s name is in the title.
After arriving a year ago as an expat, for the second time in Holland, I spied these bright and boldly packaged chocolate bars with “Tony’s” written in giant letters on the front at Marqt, an upscale organic grocery store that carries a select inventory of food and household items. I have to applaud their marketing in a “point of purchase” display because it didn’t take much for me to grab a large sized Tony’s Chocolonely bar immediately, eager to try at home. And it only took one mouthwatering bite for me to become obsessed.
Like Charlie hoping to find his golden ticket to enter Wonka’s factory, each time I buy one, I eagerly open the back paper wrapping and find the creator’s mission “Crazy about Chocoloate, Serious About People” and “100% Slave Free in Chocolate” slogan. Then after peeling away the tin foil to the actual chocolate bar, I giggle at the pieces of chocolate you’re supposed to break apart. The design is definitely unique, giving you, or better yet, someone you’re sharing with, a chance to have a large piece or a tiny piece. I’ll take a large piece, dank je vel.
You cannot help but be wildly impressed with Tony’s Chocolonely. This chocolate company has been committed to abolishing child slave labor in the African countries of Ghana and Ivory Coast for the last 12 years and responsibly produces organic, fair trade DELICIOUS chocolate. The orange bar made with milk, caramel and sea salt is my favorite. But I will happily eat any of the bars they make, including milk chocolate, white chocolate, extra dark chocolate, dark almond sea salt, dark pecan coconut and dark coffee crunch without the guilt of knowing child slave labor helped produce it. And if you are a chocolate milk fan, Tony’s makes that too!
Expats just arriving, you can find these chocolate bars all over, at the Albert Heijn, Marqt, candy stores, etc. But, beware, you’re likely to become hooked once you’ve tried them. And then family members will spy these bright and boldly colored bars too and start to invade your stash.
Move over Lindt, Lenidas, Godiva and Ghiradelli cause Tony’s Chocolonely will surely give you a run for your money. And your trade practices.


May 21, 2012
Quota International of Iloilo, Philippines
QI Iloilo provides students at The Leganes Resource Center for the Deaf with a nutritious meal each school day. To supplement the meals, students started on a vegetable garden, where they planted, kamote, papaya and malunggay. The produce are used in the day to day cooking. Pictured here are two students at The LRCD assisting in the kitchen. To learn more about QI of Iloilo’s Hand-in-Hand project, click here.


The optional Saturday dinner will be catered by Best of India in Saint Louis Park. Emily and Aaron are arranging this meal for us (Thank you to Emily and Aaron!) and have eaten there around 100 times, and say that it's always delicious.
The price will be $12 per person, which includes tax and tip.
Dinner will arrive around 6:30 PM and will be ready to eat at about 7:00PM. Please keep in mind that it might start somewhat earlier or later.
"Buffet style" worked really well last year, we'll do that again. You might also notice that the menu is very similar to last year's menu.
*Spiciness designations are "mild," "medium," and "spicy." (V) = Vegetarian (GF) = Gluten Free (DF) = Dairy Free Dal Tadka Red lentils cooked with onions and tomatoes (V) (GF) (DF) (medium) Palak Paneer Fresh chopped spinach and homemade chese (V) (GF) (spicy) Chicken Sahi Korma Boneless chicken in creamy garlic and onion sauce, cashews and rasins (GF) (medium) Chicken Curry Lightly spiced boneless chicken in a mild sauce (GF) (DF) (mild) Mixed Vegetable Dhansak Seasonal vegetables cooked in a lentil sauce (GF) (V) (DF) (medium) Rice (GF) (V) (DF) Naan (a mix of garlic, cheese and plain) (V) (some DF) Samosas (V)
If you'd like to participate in this optional meal do both of the following things:
a) There might be room for at-the-door members if you missed the deadline. Please ask.
b) If you can eat nothing on this menu and still want to participate in the optional meal from Best of India, please contact Emily by email and she will try to arrange something.
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-Fresh Fruit Salad
-Simple Speedy Salsa
-Caper & Broccoli Salad
-Quinoa & Roasted Veggie Bowl
Book Review: Eating Mindfully
Quiz: Mindful Eater or Mindless Eater? Which one are you?
-Honey Roasted Sweet Potatoes
-Nutty Sweet Potato Casserole
-Cornbread Sourdough Stuffing
Food is Medicine. Is Food Medicine?
Fall is here! Understand phytochemical from plants to people
PhytoRx Recipe: Sweet Potato Bowls
Vitamin D Under Review
Listen up! Cheri Granillo on the Whole Temple podcast
PhytoRx Recipe: Mushroom Almond Burger
Are you getting 5-a-day?
PhytoRx Recipe: Sheet Pan Honey Mustard Chicken & Vegetables
Buzzword Brief: Processed food


I went to a big supermarket yesterday. First of all, I was surprised at the size of shopping carts. I thought they are big because the food is also big. I bought a lot of snacks for my family and friends in Japan. I’m worrying whether my suitcase can hold all of them.
At night, we went to Hard Times Café which is located near the supermarket. I ate some kinds of chicken wings. They taste a little strange, like a spicy umeboshi, but delicious. After dinner, I got a kiss from Sophia. It made me happy. Everyone was excited and this night was a kissing night.
In the hotel, we got together and ate donuts and snacks. I want to do this kind of small party (?) again!!!