Every year, whenever the depths of depression have most of us in a downward spiral of calories and misguided food decisions, McDonald's heaps onto the every growing pile with the annual recurrence of the Shamrock Shake. Today McDonald's does just that.
Tuesday, January 31, 2012
Monday, January 30, 2012
Earlier this month Dunkin' Donuts started their wild and adventurous journey into the lunch realm with the Texas Toast Grilled Cheese, which we thought was pretty robust, but also greasier than your little brother's forehead after gym class. With such a hearty option carrying the way, it would be hard for Dunkin to insert themselves into the everyman's lunch rotation. But enter stage left, double D has bolstered their lineup with two new Bakery Style sandwiches on what appears to be newly introduced French Bakery rolls.
Taco bell has one of the most complex menus in all of Fast Food land. There are items upon items on seemingly endless panels. It is easy to find yourself lost and discouraged and begging the customers behind you in line to cut in front of you. One could easily eat at Taco Bell daily and get something they’ve never tried… or even knew existed. The Enchirito is one such menu item, lost in the shuffle, and buried deep down in the “specialties” section.
While when most people think about McCafe, its hard not to think about coffee and espresso products. So one might think it would be easy to over look what is most likely their best product line, the real fruit smoothies. While its easy to question whether real fruit equals fresh fruit, it means quite a lot that McDonald's would have the testicular fortitude to put the word "real" in anything that they sell without fear of a lawsuit. I for one have never seen bunches of bananas or wicker baskets full of berries in any of my local McDonalds, but hey they say its real, so I have to take their word for it right?
Friday, January 27, 2012
As we reported earlier, 2012 is going to be a big year for Taco Bell. After closing down a bunch of stores, Taco Bell is ready to throw a whole bunch of shit at the wall, and seeing what sticks. Along with the forthcoming, and highly anticipated Doritos Locos Taco--that we'll undoubtedly review the first day we can--and the new "Adult Fast Food" Cantina Menu, featuring fresh ingredients in a Chipotle esque manner, Taco Bell is launching First Meal in 14 lucky states across America this week according to the Pittsburgh Post Gazette.
Thursday, January 26, 2012
In the ever continuing quest to attain caffeine anyway possible, I find myself drinking diet soda at work to supplement coffee drinking. When you sit at a desk all day, its pretty hard to not get drowsy at some moments, even if you got your 8 hours of sleep and take all your vitamins. To most diet soda tastes like garbage, and the stale metal taste has lost most for good. But with the advent of Coke Zero and Pepsi Maxx the calorie free cola world has started to blossom recently.
Chicken nuggets have been the staple food for the youth of America for what seems like decades. Picky eaters crushing fun shaped breaded chicken because of its a familiar shape and flavor. The ironic thing is that most grocery store and fast food nuggets typically are filled with scrap, rib bones/meat, and filler that is leftover after all the quality meat is taken. So what kids actually are eating is a bunch of nonsense. Amazing how someone would be the least bit interested in eating something funky and breaded just because they're comfortable with it, compared to eating an actual hunk of grilled chicken.
Monday, January 23, 2012
Friday, January 20, 2012
Continuing our interstate tour of the best and worst fast food value menu staples, I rambled into the Colonel's lair for his seemingly bite sized snacker. A proud staple of the menu after a gimmick run years ago, the Snacker has spawned many different varieties based on in its all too simple premise of double battered chicken strip, lettuce, and Colonel's Sig sauce, smothered around a sesame seed bun.
Tried and true, the chicken wing has been an American staple. Going out for the game? Feel like competitive eating tonight? Want to get your hands, face, and sometimes ears sauced up and use a couples acres worth of napkins and wet naps to clean yourself off and then have your whole body still smell like Buffalo sauce? If your answer is yes to any of these questions, then you're more than likely gonna be eating chicken wings.
Wednesday, January 18, 2012
BK finally listened, as I stated in my previous post, they needed to release another BK Topper with Bacon on it. That they have done. Joining the party is the 4th BK Topper, the Bacon and Cheddar. Priced at $1.99, the mass of these toppers is quite substantial for the price. Throw on some bacon, and you've got me listening.
Tuesday, January 17, 2012
Thanks to Grub Grade's scouting report, it appears as though Wendy's has gone under the radar once again, put their hand in some sort of hat, and have pulled out a rabbit. Well make that two. Enter the Black Label Burger line. Just like liquor brands, Black Label refers to premium quality.
For the longest time I've been meaning to do a Classic FFG Hall O' Fame review for Wendy's Spicy Chicken sandwich. It was a gimmick back in the golden ages, and was a true rags to riches story as it made it to the full time menu, not looking back, and becoming one of Wendy's most popular items for a long time. But then Wendy's had the brilliant idea to make a sandwich that utilized all of their chicken breast options and make them even better.
Saturday, January 14, 2012
As I documented in the review for the Jr. Cheeseburger Deluxe. Wendy's is doing their best to make their dollar menu somewhat relevant, but they seem to be failing miserably. I understand that things are a dollar, and they obviously aren't going to be busting with beef, but Wendy's has taken it too far with this joke of an offering.
As we all know Wendy's has been revitalizing everything from their burgers to their toilet paper recently. What a lot of people haven't realized is just how expensive Wendy's is getting. If you want to get a Hot and Juicy combo for instance, we're talking about spending upwards of $7 to $8 if you get anything other than a single pattied burger or small fries. For most people, that's almost always too much for the honest Aaron to spend on a fast food drive thru meal.
Friday, January 13, 2012
Everyone loves double toppings on their pizza, especially when it is marketed as a deal. When I ordered, and discovered that the Papa Johns Double Pepperoni Pizza was a complete hoax, I was double disappointed. I know you've seen it. Papa John with his shit eating grin on TV during the football games, promising better pizza, and better ingredients, it seems like this guy is full of it.
Thursday, January 12, 2012
Chicken Bites are one of those foods that can appeal to virtually all walks of life. Young or old, people can generally enjoy popping a couple bites sized pieces of breaded fried chicken and calling it a meal. Let’s face it, we can all pretty much imagine exactly how these new McBites taste without actually eating them. The question becomes, is it worth your time or money to try McDonald’s brand of “popcorn” chicken.
Wednesday, January 11, 2012
I've always thought of the grilled cheese sandwich as one of two things, a kid's sandwich or a poor man's sandwich. Picky children who won't eat much of anything due to untrained pallets have crushed grilled cheese for decades just based on the fact that most everyone likes cheese and bread. The other wavelength falls in line with people in between pay checks, and pressing nickels together doesn't allow them to get expensive lunch meats at the local delicatessen.
Tuesday, January 10, 2012
Starbucks is in the middle of a massive rebranding attempt, which began last year when they removed “Starbucks Coffee” from their iconic logo. This is a clear attempt to deemphasize the “coffee shop” notion as they begin to expand their food and bakery offerings. They are most likely trying to realign their list of competitors from coffee only chains to places like Panera Bread or Brueggers. Does their new Chicken Sausage and Egg Wrap help bolster their food options?
Monday, January 9, 2012
It’s no secret that Fish sandwiches at Fast Food restaurants are an after -thought. Most don’t even bother wasting menu or freezer space when it isn’t Lent—the time when Catholics and non-Catholics will eat fish sandwiches from almost anywhere (i.e. fire houses, school gyms, doctors offices, barber shops) Arby’s has decided to jump ahead of the pack and unleash their take on the no frills sandwich a month and a half early.
Sunday, January 8, 2012
Its a shame that Chick- Fil-A isn't all over the US. Its a very solid franchise, with quality food, and some of the nicest employees you will find at any drive thru. They are always in a good mood, and eager to serve your hunger needs. I have always wondered why they only go as far north as Erie PA, and do not stretch to the West coast. This is exceptional fast food that everyone should be privileged to.
Saturday, January 7, 2012
The subway $5 footlong sub of the month for January is the Chipotle Chicken & Cheese. According to subway propaganda this sub is being billed as: "Tender, juicy chicken and meltalicious cheese with a pop of Chipotle Southwest Sauce for a creamy, smoky, subtly spicy taste sensation" But they have the audacity to suggest that its like fireworks for your taste buds.


Just opened in Palo Alto, College Terrace Market is a complete neighborhood grocery store where you can enjoy housemade gourmet foods and local and artisanal products alongside the everyday name-brand products you love and depend upon.
It’s local and proud of it, with aisles named after nearby streets including El Camino Real, College and Stanford. From the managers to the butcher to the bakery, each department is staffed by industry veterans who are passionate about their bailiwick.
The aptly named Butch presides over the meat department, where the market’s dedication to exceptional quality gets one of its best showcases. Mary’s Free Range Chicken and Sausages made in-house are neatly lined up next to some of the most beautifully marinated kabobs you’ll ever see. But what really sets the section apart is the beef from Kansas’ Creekstone Farms, which raises all its cattle on a GMO-free 100% vegetarian diet, doesn’t ever use hormones or antibiotics and is an industry leader in its certified humane handling practices. All that care makes for excellent (yet still affordable) beef. In his 45 years in the industry, Butch says he hasn’t seen another producer that compares in quality. “It’s top-notch. Everything’s done right,” he said.
At the heart of the store is Isabella’s Kitchen, the deli and bakery where the real Isabella Cosentino Acosta turns her carefully developed recipes into the store’s selection of housemade pot pies, lasagnes, salads and sandwiches in the deli and the delicious cakes, cookies, tarts and other goods in the bakery.
Isabella grew up in the business, working in her family’s famed San Jose markets, Cosentino’s.
She has over three decades’ experience running bakeries, and it shows. If you’re looking for something beautiful and delicious to bring to a gathering, check out the seasonal kuchen fruit tarts.
The store just opened in June, and Isabella’s sandwiches are already giving the market a thriving lunchtime business. If you’re looking to put together a meal for yourself, you can also visit the salad and soup bars. A sushi counter offers selections made fresh in the store, and there’s also an ice cream counter serving up fresh Straus Family Creamery ice cream. It’s delicious, local and organic.
Bob Van Hoy heads the wine department, and he’s put together an eclectic array of wines from all over the world. You’ll still find California stalwarts like Rombauer, Jordan and Stag’s Leap, but there are also plenty of interesting new vintages to meet. Want a pairing? Check out the cheese counter, which offers selections from local favorites like Cowgirl Creamery and Humboldt County’s Cypress Grove Farm alongside Dutch, English, Greek and French cheeses.
With convenient underground parking, wide aisles and beautiful products, College Terrace Market offers an easy, pleasant shopping experience. So whether you’re going for groceries or just for lunch, check it out.


America’s best wings are not just any old wings. They are the wings that have been around since the beginning of time. They are the kind that has been passed down from generation to generation.
Are you looking for a great place to eat wings? Look no further because America’s Best Wings has covered you. This restaurant offers delicious chicken wings at affordable prices. If you want to try their wings, you should check out their menu.
What Are The Types of America’s Best Wings?
The Following is a reviewed list of the seven common types of America’s Best Wings
Chicken wings have been a favourite American food around since the 1800s. They are prevalent at bars, restaurants, sporting events, and private parties. There are many ways to cook chicken wings, but they are generally fried or baked. Fried wings are deep-fried until crispy and then coated in various sauces. Baked wings are cooked at high temperatures and then tossed in butter and spices before being placed under the broiler. Both methods create a crunchy exterior and juicy interior.
Buffalo wings are similar to regular chicken wings, except they are dipped in buffalo sauce instead of ketchup. Buffalo sauce is a spicy hot sauce that contains buffalo meat, celery salt, garlic, onion, vinegar, and chilli peppers. If you want to add extra flavour to your buffalo wings, try adding blue cheese dressing, ranch dressing, barbecue sauce, or honey mustard.
Honey BBQ wings are sweet and tangy, covered in a sticky honey BBQ sauce. To make these wings, mix equal parts of honey and ketchup and brush them onto the wings. Then sprinkle them with cinnamon, cayenne pepper, and paprika. Bake them in the oven for about 30 minutes until golden brown.
Hot wing sauce combines ketchup, Tabasco sauce, and horseradish. You can use any combination of these three ingredients to create your own unique hot wing sauce.
Garlic Parmesan wings are coated in a creamy garlic parmesan sauce. To prepare these wings, combine 1/2 cup grated Parmesan cheese, two tablespoons minced garlic, one tablespoon olive oil, and one teaspoon dried basil. Mix well and set aside. Whisk together 4 cups of flour, 1/2 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Heat 2 teaspoons of vegetable oil over medium heat in a skillet.
Teriyaki wings are marinated in a teriyaki sauce with ginger, garlic, soy sauce, sesame seeds, and scallions. To make these wings, you will need to marinate the chicken first. Place the chicken pieces in a glass dish and pour the teriyaki sauce over them. Cover the dish and refrigerate overnight. When ready to bake the wings, preheat the oven to 350 degrees Fahrenheit. Take the chicken out of the refrigerator and discard the marinade. Bake the wings for 25 minutes or until golden brown. Serve warm.
Sriracha wings are coated in a spicy sriracha sauce. To make these delicious wings, mix 1/2 cup mayonnaise, 1/2 cup sour cream, 1/2 cup Sriracha sauce, 1/4 cup rice wine vinegar, 1/4 cup water, 1/4 cup sugar, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Spread the mixture evenly on both sides of the chicken wings. Bake the wings for 20 minutes at 400 degrees Fahrenheit or until golden brown.
Spicy garlic wings are similar to BBQ chicken wings, adding extra flavour to the wings. They are spiced with crushed red pepper flakes and garlic salt. You can either dip these wings in ranch dressing or eat them plain.
Hot sauce wings are not wings at all. They are drumettes. Drumettes are pieces of meat cut off the chicken’s leg. They are seasoned with hot sauce and spices.
Sweet chilli wings are similar to BBQ wings, except they are sweetened with honey. They are delicious and go well with ice cream.
Ranch wings are simply wings that have been marinated in ranch dressing. They are great if you want a healthier option.
What are Common America’s best wings flavours?
Nuclear Flavored America’s Best (NFAB) is a wing sauce company based in Los Angeles, California. Their sauces have been featured at some of the most significant events in the United States, including Coachella, Lollapalooza, and the American Music Awards. NFAB was founded in 2013 by two friends who wanted to create a unique wing sauce that would stand out amongst others.
The secret behind the flavour of these wings lies in their sauce. The sauce contains a blend of spices, including garlic, ginger, cilantro, chillies, and lemongrass. These flavours have been combined to create a delicious wing sauce. The sauce is then mixed with the chicken wings before they are deep-fried.
Cajun seasoning is a spice blend that originated in Louisiana. It contains a variety of herbs and spices, including black pepper, paprika, garlic powder, onion powder, oregano, thyme, bay leaf, cayenne pepper, celery seed, chilli powder, mustard seeds, and salt.
Old Bay seasoning is a mixture of herbs and spices that originated in Maryland. Its ingredients include celery salt, paprika, black pepper, mustard seed, bay leaf, garlic, onion, coriander, caraway, cayenne, turmeric, ginger, cinnamon, cloves, nutmeg, mace, cardamom, star anise, lemon zest, and orange peel.
The secret ingredient is the KC barbecue sauce. KC-style barbecue sauce is a sweet vinegar-based sauce with a hint of sweetness and spice. The sauce is made with molasses, brown sugar, honey, apple cider vinegar, garlic, onion, salt, pepper, and spices. KC barbecue sauce is traditionally served over chicken wings.
The first thing that sets Plain Wings apart from other wings is their unique flavour. Plain Wings have no artificial flavours, colours, or preservatives. Simple Wings are 100% natural and contain only the finest ingredients, including fresh garlic, herbs, spices, and sauces.
The first recorded recipe for BBQ sauce was created by Bar-B-Q Bob, who lived in Texas in the early 1900s. He began making his barbecue sauce using only natural ingredients, including tomatoes, vinegar, spices, and sugar. His original recipe consisted of a mixture of ketchup, molasses, brown sugar, salt, pepper, garlic, onion, and chilli peppers.
After he had perfected his sauce, he started selling it at local markets and eventually opened a restaurant called “Barbecue Bob’s.”
The first thing people think about when they hear teriyaki is chicken. But did you know that teriyaki sauce was created for beef? In Japan, teriyaki sauce is called shoyu (soy sauce) and is commonly used as a marinade.
When Japanese immigrants came to Hawaii, they brought their love of teriyaki sauce and started using it as a marinade for meats. Over time, “teriyaki” became synonymous with any type of meat cooked in a sweet soy sauce.
Hot Old Bay seasoning contains celery salt, paprika, garlic powder, onion powder, black pepper, bay leaf, mustard seed, cayenne pepper, turmeric, ginger, coriander, cinnamon, cloves, nutmeg, cardamom, mace, star anise, saffron, fennel seeds, thyme, rosemary, and marjoram.
Hot Lemon Pepper wings combine two popular flavours – lemon pepper and hot sauce. The lemon pepper flavour comes from ground black pepper, while the hot sauce comes from Tabasco brand hot sauce. Both these ingredients are mixed and then added to the chicken wing batter before frying them.
Hot garlic pepper is a hot sauce that is made using fresh garlic cloves and chilli peppers. It is a popular condiment in American cuisine and is often used as a dipping sauce for chicken wings.
Hot garlic pepper was first developed in New Orleans, Louisiana, known as “Nola.” There are wide different varieties of hot garlic pepper sauces that have been created over time.
Jerk wings are a popular dish originating from Jamaica. They consist of chicken wings marinated in a spicy sauce, then grilled over a wood fire. The sauce contains ingredients like Scotch bonnet peppers, habanero peppers, garlic, onion, ginger, thyme, cinnamon, cloves, nutmeg, salt, pepper, sugar, vinegar, and oil.
The Power Ranch Wings are a unique product that was developed by the Power Ranch team. These wings have been designed to provide a high-quality wing experience at a low price.
The wings are infused with flavours that are not only delicious but also help enhance the taste of the chicken. Five flavours are currently offered: Original, BBQ, Honey BBQ, Garlic Parmesan, and Buffalo.
Karat Wings Flavors – America’s best wings! Karat Wings is a brand of flavoured American-style hot wing sauces manufactured by Karat Brands Inc.
Karat Wings launched its first product, “The Original,” a spicy buffalo wing sauce. Since then, Karat Wings has expanded its product line, including flavours like Honey BBQ, Sweet & Spicy, Buffalo, Jalapeno Lime, and many others.
When making lemon pepper wings, the ingredients you use are the flavour you want. If you want a milder flavour, you should use less salt than if you want a more robust flavour. You can find many different types of spices, herbs, and seasonings that you can use.
Lemon teriyaki wings are a popular snack food at fast-food restaurants across the United States. They’re so popular that McDonald’s sells them under their name.
The chicken wings are mixed with soy sauce, sugar, and cornstarch, then baked until crispy. After baking, the wings are brushed with a special teriyaki sauce.
The first step in making Teriyaki Wings is to marinate the chicken wings in a mixture of soy sauce, honey, rice wine vinegar, garlic, ginger, crushed red pepper flakes, sesame seeds, and salt.
After letting the wings sit overnight, they are cooked over high heat until golden brown. Lastly, the wings are tossed in a mixture of teriyaki sauce, mirin, sake, and cornstarch.
Moon Dust Wings are 100% natural. At the same time, cooking uses only the finest ingredients and never adds any artificial flavourings or preservatives. The brand makes its sauce, and we use no MSG or sugar. They use only the freshest herbs and spices. They don’t add any preservatives or stabilisers. We make sure everything is done right from start to finish.
We created in 1984 at the original Wingstop location in San Antonio, Texas. We have been serving wings since then and continue to help them today.
Our wings are cooked fresh daily using only 100% pure chicken breast meat and no fillers. Our branches are seasoned with salt and pepper and use real butter instead of margarine.
The first thing I want to say about these wings is that they taste amazing. Growing up, we always had them at family gatherings and holidays. We would get them at local restaurants, but my favourite place to eat them is at the original Wingstop.
Sometimes I would order them just because I wanted to try something different. After trying the wings at Wingstop, I knew I would never return to any other type of wing again.
Honey lemon pepper wings are flavoured with honey, lemon, and peppers. These wings have been featured at festivals, including the National Buffalo Wing Festival, the International Hot Sauce Fest, and the American Royal World Series of Barbecue.
Honey garlic pepper wings are flavoured American’s best wings. These wings have been around since the 1940s and have become a staple at many bars and restaurants. It’s made by combining two popular flavours.
The original recipe calls for garlic and pepper. However, some people prefer their wings hot while others enjoy them mild. The wings are then dipped in a mixture of honey, soy sauce, and spices before being fried.
Mustards have long been a popular condiment in American cuisines. There are many types of mustard, each with its unique flavour profile. Most often, people think of yellow mustard as being representative of the American palate.
However, honey mustard adds a whole different dimension to the dish, bringing together sweet flavours with tangy ones. A great way to spice up chicken wings, this delicious combination gives the entire word a lot of kick.
Summary About America’s Best Wings
The American food chain has always been controversy over who makes the best wings. Who is America’s best wing maker?
There are two main types of chicken wings: dry and wet. Dry wings are cooked without sauce or other ingredients, whereas wet wings are dipped into sauces before cooking.
You can get great wings in many places, but some restaurants are better than others. To determine the best wings, we took a look at the top ten wings joints in America.
There are many flavours to choose from. The following is a summary list from my favourite to my least favourite.
- Nuclear flavoured Best America’s Wings
- Thai Chili flavoured Best America’s Wings
- Cajun-flavored Best America’s Wings
- Old Bay flavoured Best America’s Wings
- Kansas City flavoured Best America’s Wings
- Plain flavoured Best America’s Wings
- Hot BBQ-flavored Best America’s Wings
- Hot Teriyaki flavoured Best America’s Wings
- Hot Old Bay flavoured Best America’s Wings
- Hot Caribbean Citrus flavoured Best America’s Wings
- Hot Lemon Pepper flavoured Best America’s Wings
- Hot Garlic Pepper flavoured Best America’s Wings
- Hot Jamaican Jerk spiced Best America’s Wings
- Power Ranch flavoured Best America’s Wings
- 24 Karat flavoured Best America’s Wings
- Lemon Pepper flavoured Best America’s Wings
- Lemon Teriyaki flavoured Best America’s Wings
- Teriyaki Braised flavoured Best America’s Wings
- Jamaican Jerk spiced Best America’s Wings
- Rosemary-flavored Best America’s Wings
- Moon Dust flavoured Best America’s Wings
- Caribbean Citrus flavoured Best America’s Wings
- Mild and Parmesan-flavored Best America’s Wings
- Honey BBQ flavoured Best America’s Wings
- Honey Lemon flavoured Best America’s Wings
- Honey Garlic Pepperflavored Best America’s Wings
- Honey Mustard flavoured Best America’s Wings
- Garlic and Parmesan flavoured Best America’s Wings
Where Can I Get The Best Of The Best America’s Best wings?
1. Buffalo Wild Wings – America’s best wings
Buffalo Wild Wings is known for its delicious chicken wings, but did you know they have some of the best branches in the world? Their wings are cooked fresh daily using only the highest quality ingredients. They use 100% natural chicken wings, no fillers, no additives, just real chicken wings!
2. Wingstop – America’s best wings (second place)
Wingstop is known for its delicious buffalo wing sauce, but did you know that they have some of the BEST branches in the world? They use 100% natural buffalo wings, no fillers or additives, just real buffalo wings!
3. Applebee’s – America’s best wings third place
Applebees is known for their delicious applewood smoked bacon-wrapped wings, but did you know they have some of the Best branches in the World? They use 100% natural chicken wings, no fillings or additives, just real chicken wings!
4. Popeye’s – America’s best wing fourth place
Popeyes is known for their delicious spicy chicken wings, but did you know they have some of THE BEST branches in the WORLD? They use 100% REAL CHICKEN WINGS, NO FILLERS OR ADDITIVES, JUST REAL CHICKEN WING!
5. Red Robin – America’s best wings fifth place
Red Robin is known for their delicious honey BBQ wings, but did you even know they have some of America’s best branches? They use 100% Real Chicken Wings, No Fillers or Additives, Just Real Chicken Wings!
6. Bennigan’s – America’s best Wings sixth place
Bennigans is known for their delicious sweet & sour wings, but did you ever know they have some of America’s best wings? They use Real Chicken Wings, No fillers or additives, Just Real Chicken Wings.
7. Chili’s – America’s best Wing seventh place
Chili’s is known for their delicious grilled chicken wings, but did you know they have some of AMERICA’S BEST WINGS? They use 100% Natural Chicken Wings, No fillings or additives, Just Real Chickens Wings!
1. Chicken Wings Are A Good Source Of Protein
Chicken wings are a good source of protein. They are high in protein, low in fat, and contain no cholesterol. Chicken wings have about 22 grams of protein per serving.
That’s almost half of what you need each day! Chicken wings are also rich in iron, zinc, copper, manganese, vitamin B12, thiamin, riboflavin, niacin, pantothenic acid, biotin, folic acid, and vitamin D.
2. Chicken Wings Have An Amazing Flavor
The flavour of chicken wings is fantastic. They taste great cooked or uncooked. You can use them in salads, sandwiches, soups, stir-fries, pasta dishes, casseroles, and much more.
3. Chicken Wings Are Easy To Prepare
You don’t need any special equipment to prepare chicken wings. All you need is a cutting board and knife. If you want to make them extra crispy, just put them under the broiler for a few minutes.
4. Chicken Wings Are Low In Calories
Chicken wings are low in calories. One branch contains only 70 calories. They are also common in sodium, saturated fats, and cholesterol.
5. Chicken Wings Are High In Fiber
Chicken wings are high in fibre. Each branch contains 2 grams of fibre. Fibre helps lower cholesterol levels and keeps you feeling full longer.
6. Chicken Wings Are Rich In Antioxidants
Antioxidants help protect cells from damage caused by free radicals. Free radicals are unstable molecules that cause damage to DNA and cellular components. Antioxidants neutralise these harmful free radicals.
7. Chicken Wings Are Delicious
They are delicious. Try making some homemade chicken wing sauce. Mix ketchup, soy sauce, honey, garlic, lemon juice, and olive oil. Yummy!
1. Tasteless frozen chicken wings
Mostly found at grocery stores, these chicken wings have been genetically modified to produce tasteless meat with no flavour. These can cause cancer, diabetes, food poisoning due to salmonella, and death if consumed without cooking.
2. Fake chicken wings
Fake chicken wings are produced with chemical preservatives and chemicals to make them look and taste similar to actual chicken wings. Because they do not need to be cooked before consumption, they are awful for your health.
3. Fried chicken wings
These fried chicken wings are deep-fried until golden brown. Deep-frying causes the fat to leak out onto the food and create a toxic environment inside our bodies.
4. Baked chicken wings
Restaurants often sell baked chicken wings because they are cheap and convenient. However, the fact that these wings are baked instead of steamed makes them unhealthy. They lack the necessary vitamins and minerals that help reduce cholesterol levels.
5. Bacon chicken wings
It tastes good, but bacon chicken wings aren’t chicken. They are made with many different types of meat, including beef, pork, and fish. Because bacon doesn’t belong anywhere near a bird, it contains dangerous amounts of nitrates and other harmful additives.
6. Barbeque chicken wings
Barbeque chicken wings are often covered in barbecue sauce filled with sugar, salt, and artificial flavours. When barbecued, chicken becomes tough and chewy because the protein bonds break down from the high heat. Barbecue chicken wings should never be eaten raw but grilled or broiled before consumption.
7. Chinese chicken wings
Chinese chicken wings are coated in soy sauce and MSG (monosodium glutamate). Gluten, MSG, and soy sauce are all associated with heart disease, stroke, obesity, and diabetes. Also, Chinese chicken wings are often deep-fried.


|Outbreak: Raw Flour E. Coli|
|Product: Raw Flour||Investigation Start Date: 6/1/2016|
|Location: Multistate||Etiology: E. coli O121|
|Earliest known case onset date: 12/21/2015||Latest case onset date: 9/5/2016|
|Confirmed Case Count: 63||Positive Environmental Samples: 39|
|Hospitalizations: 17||Deaths: 0|
CDC worked with public health and regulatory officials in many states and the U.S. Food and Drug Administration (FDA) to investigate a multistate outbreak of Shiga toxin-producing Escherichia coli (STEC) infections.
Public health investigators used the PulseNet system to identify illnesses that may be part of this outbreak. PulseNet, coordinated by CDC, is the national subtyping network of public health and food regulatory agency laboratories. PulseNet performs DNA fingerprinting on STEC bacteria isolated from ill people by using techniques called pulsed-field gel electrophoresis (PFGE) and whole genome sequencing (WGS). CDC PulseNet manages a national database of these DNA fingerprints to identify possible outbreaks.
Sixty-three people infected with the outbreak strains of STEC O121 or STEC O26 were reported from 24 states. A list of the states and the number of cases in each can be found on the Case Count Map page. WGS showed that isolates from ill people were closely related genetically. This close genetic relationship means that people in this outbreak were more likely to share a common source of infection.
Illnesses started on dates ranging from December 21, 2015 to September 5, 2016. Ill people range in age from 1 year to 95, with a median age of 18. Seventy-six percent of ill people were female. Seventeen ill people were hospitalized. One person developed hemolytic uremic syndrome, a type of kidney failure, and no deaths were reported.
- • CDC Recall & Advice to Consumers and Retailers
- • CDC Signs and Symptoms
- • FDA Outbreak Investigation Info Page
- • General Mills Flour Recall Consumer Information
- • “General Mills announces flour recall” May 31, 2016
Flour is a raw, minimally processed product intended to be cooked before consumption. Although several previous Shiga-toxin-producing E. coli (STEC) outbreak investigations in the United States suspected contaminated flour as the source, none had been proven. In February 2016, PulseNet, the laboratory network for foodborne disease surveillance, detected a 12-state cluster of STEC O121 infections having the same rare genetic fingerprint. A multistate outbreak investigation was initiated. An additional STEC O26 strain was linked to the outbreak after testing of implicated flour.
A case was defined as infection with an outbreak strain of STEC O121 or O26 occurring between December 21, 2015, and September 5, 2016. Case-patients were interviewed about foods and other exposures in the week before illness onset. We performed univariable matched exact conditional logistic regression to identify exposures associated with illness, comparing them to exposures among people with reportable non-STEC enteric infections (primarily salmonellosis and campylobacteriosis), matched on age, gender, and state of residence. Four controls were sought for each case and interviewed by state and local health officials. Samples of suspected products were collected and cultured for STEC. A common point of contamination was sought through traceback. Whole genome sequencing (WGS) was performed on selected clinical and food isolates.
Fifty-six cases of STEC O121 and one case of STEC O26 infection were identified in 24 states; seventeen people were hospitalized; none died. Using General Mills flour (OR 21.0, 95% CI 4.7‒94.4) and tasting unbaked homemade dough or batter (OR 36.0, 95% CI 4.6‒280.2) were both significantly associated with illness. Traceback identified a common flour production facility. Three illnesses were in children exposed to raw dough for playing at several locations of a single restaurant chain. Leftover flour samples collected from cases’ homes and additional samples collected from the flour producer were tested, and five STEC strains were isolated (one STEC O26, three STEC O121, and one STEC O103). All isolates tested were closely related genetically.
This is the first investigation to link definitively an outbreak of STEC infections to raw flour. Nearly 250 products containing the implicated flour were recalled by the flour producer as well as by several companies that used recalled flour. Consumers should not eat products containing uncooked flour. Using uncooked dough for play should also be discouraged at restaurants and home. Flour producers should consider adding prominent packaging labels to warn consumer not to eat undercooked or raw flour. Foodborne illnesses associated with raw flour are likely preventable if appropriate control measures are taken from grain fields and production facilities to restaurants and consumers.
Publication citation: Crowe SJ., et al. Shiga toxin–producing E. coli infections associated with flour. New Engl J Med 2017; 377: 2036n43.


Ethno Cafe Dastorkon in Karakol
Welcome to the café of eastern cuisine «Dastorkon»!
«Dastorkon» - is a modern café, created in the best traditions of the oriental hospitality. The highlight of the café is a traditional cuisine of eastern people, which our chefs prepare according to the national recipes. Respect for ancient Eastern traditions obliged to prepare meals with fresh vegetables, herbs and juicy meat.
We are waiting for you everyday from 11:00 till 24:00
«Dastorkon» - café of the eastern cuisine with oriental hospitality!


Organic stone-ground wholegrain plain flour
Produced by stone milling the whole wheat grain. Contains the bran and germ as well as the endosperm and is therefore highly nutritious. Made from a hard wheat with a higher protein level. Has a medium-brown colour and gives a hearty flavour and robust texture to baked goods. Refrigeration storage recommended to retain freshness.
How To Use
An all purpose flour suitable for most everyday cooking needs. To increase lightness of baked goods, may need to blend with Kialla's Unbleached Plain Flour to produce a higher volume loaf when bread baking.
Country Of Origin
Organic Wheat Grain
Contains gluten. Manufactured in a factory that also mills products containing egg or soy.


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As the doom of the inevitable climate change is upon us, we as responsible citizens and humans can contribute in small and humble ways to do our bit and help fight this menace. We can plant trees, forgo the use of non-renewable resources or could tweak our dietary habits a bit. Veganism has thus, cropped up in the past few decades as a great alternative to do our bit. Going plant based is not only good for the environment but also our gut health and overall well-being. You can check out the products listed below that are vegan and will help you kick start your clean eating journey!
1. Vegan Gluten Free Oatmeal Cookies
These freshly handmade healthy oatmeal chocochip cookies are suitable for everyone. They help in reducing the risk of heart disease by reducing the bad cholesterol (LDL) and protecting the good cholesterol (HDL). Apart from being 100 percent vegan, they are gluten free as well and the ingredients used to obtain binding are organic whole grains like soyabean, maize, chickpea and pearl millet.
2. Vegan Spicy Pasta Sauce
Are you bored with the usual tomato ketchup? Try out this spicy pasta sauce! This chunky sauce is made from fresh and natural ingredients and is slowly simmered to give you an authentic taste. It is gluten free and vegan and can be used as a gravy for any of your Indian veg or non veg dishes, or even with spaghetti or organic vegetables.
3. Plant Based Meat
This plant-based meat provides the taste, texture and protein of meat without the negative impacts on your health. Now you can enjoy the taste and textures of real meat with vegetarian meat manufactured in a cruelty-less way along with cutting your fat intake by 80 percent. Get this now!
4. Probiotic Vegan Dates Bar
Probiotics are known to help in digestion, gut health and overall general well-being. Enjoy the delicious probiotic vegan dates bar providing vitamins, minerals and protein, all from just the ingredients used.
5. Vegan Protein - Cookies and Cream
This vegan protein sourced from plants contributes to post workout muscle recovery and also helps reduce muscle soreness. This protein powder contains Chicory roots which are naturally digestible along with inulin which is a prebiotic that boosts your gut health. Plant-based proteins are overall effective for health and free from side effects, unlike whey protein which might cause bloating and digestion-related problems.
6. Vegan Peanut Butter with Dates
Made with the freshest Saurashtra peanuts, this vegan peanut butter is slow roasted and smoothly ground to perfection and sweetened with real, whole dates. No added sugar or honey or any sugar substitute. This peanut butter is vegan and gluten-free, soy-free, added-sugar free and preservative free too!


My mothers day BBQ...
Grilled Salmon, Flank Steak, garlic bread, a great salad and maybe a fluff cake from Natale's for dessert. I'm not from the cooks, but I do like having people over and I've been told I make a good salad...
Vinaigrette: wisk all ingredients together
3 tablespoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon anchovy paste
2 garlic cloves, finely chopped
1/4 cup extra-virgin olive oil
corn - preferably grilled first
Coarsely ground black pepper
1/2 cup grated pecorino cheese
1/4 cup toasted sliced almonds
a handful of pomagranites
Easy and delicious...
Hopefully the weather will be nice... It's been beautiful this past week but still a little on the chilly side at night. (Make sure you have a few extra sweaters on hand for cold guests)
To all the amazing, compassionate and understanding moms and those who celebrate with them I'd like to wish you a most wonderful mothers day.
Thank you for reading, Lori


Whether you are trying to fall pregnant naturally or undergoing IVF, the time from day 3 to ovulation (or collection) of your menstrual cycle is the key time for follicular development. This is the time when your immature gamete cells start to mature in to egg cells (ova) and get themselves ovulation and fertilisation ready.
There are many things you can be doing during this time to assist your ovaries with growing healthy and happy follicles. Acupuncture is amazing at regulating your hormones and promoting blood flow to the ovaries, mediation is fantastic at ensuring stress hormones don’t interfere with healthy gamete cell maturation, light exercise is great at getting the energy flowing throughout your entire body, and what you eat is vitally important in making sure your growing follicles have enough nutrition for cell division and growth.
It is quite easy to find plenty of foods you shouldn’t be eating when trying to concieve. Sugar, caffeine, gluten, processed foods and GMO’s have all been labelled as things to avoid, but as is often the case, when trying to avoid so many foods it can leave you wondering what it is you should be eating. During this time before ovulation (follicular phase) making sure your body has plenty of the right nutrition to support rapid cell division and proper gene expression is key in making a healthy baby. A high intake of vitamins, minerals, proteins and healthy fats will greatly assist this process and as so many of us are time poor these days finding quick and easy recipes that contain all these nutritional elements can be hard.
This milkshake recipe is not only great for those needing a quick burst of protein on the run, it is also ideal for ensuring your follicles are, in the words of Kelis, ‘better than yours’… But no charge for teaching you this little gem (hehe!).
So here is how you make a nourishing milkshake to assist with optimal follicle health:
250mls of raw milk
1 raw organic, free range egg
a sprinkle of organic cinnamon
a sprinkle of powdered organic ginger
1/2tsp of raw organic honey
1tbls of raw organic cacao (optional, but is great for a nutritious chocolate milkshake taste for all those chocoholics)
Place all ingredients in a blender ( I have a nutribullet at home and it does the job perfectly) and blend until all combined. Pour into a glass and enjoy. You can consume this drink daily, though for some of my patients who seem to be needing a little more nutritional support I may get them to do this up to 3 times a day.
What’s the go with all the raw stuff?
Let’s start with the raw milk.. Many health practitioners will actually advise their patients to avoid dairy as it can cause sensitivities or inflammation in some people. In a large number of these cases milk sensitivity may be due to the fact that commercial milk is homogenised and pasteurised. As raw milk does not go through these severe heating treatments its proteins are not denatured, making it well tolerated by most people who are sensitive to dairy. One study showed that when milk was treated with high temperatures it destroyed all its vitamin B12 content, about 60% of the thiamin and vitamin B6, 70% of the ascorbic acid (vitamin C), and about 30% of the folate.¹ Available lysine was also reduced by 21% and lactulose was formed.¹ This would suggest that as raw milk retains a much higher nutritional value and during times of increased nutritional demand it may be a healthier option for many. It is important to note that raw milk does come with a slightly higher risk of milk-borne bacteria so make sure you source your raw milk from a reputable producer.
The commercial honey that is found on the supermarket shelves these days is actually far from what real honey should be. Commercial honey is pasteurised and heavily filtered, and therefore contains no traces of pollen and lacks the beneficial vitamins and enzymes, as well as a host of other natural constituents that its raw counterpart retains. As raw honey does not go through this heating and severe filtration process, it nutritional content of proteins, enzymes, amino acids, minerals, trace elements, vitamins, aroma compounds and polyphones is kept in tack and is provides much nourishment for the human body.² When buying your raw honey it is important for you to note that is should be of a thick, grainy consistancy and not a clear, golden colour.
Now to the part that most people turn their nose up at.. The raw egg.. Yes, I realise that the thought of eating raw eggs makes you gag, but trust me, you won’t even taste it in this recipe. Eggs are a nutritionally dense food source that contains important fertility nourishing elements such as folate, riboflavin, selenium, choline, vitamins B-12, A, K and D.³ Furthermore, eggs are a source of high quality protein, and the lipid matrix of the yolk serves to enhance the bioavailability of nutrients such as lutein and zeaxanthin, both of which are necessary for healthy eye development as well as being a key antioxidant that aids in reversing the aging process (making even more important for those trying to conceive in their late 30’s to early 40’s). ³ If you are worried about the possibility of salmonella poisoning with raw eggs then make sure you thoroughly inspect them beforehand and throw away any with cracks or a discoloured shell. You can even wash your eggs before using them to remove any bacteria living on the outside shell.
The Chinese medicine benefits:
The Chinese are well known for their medicinal use of foods and herbs, so a fertility milkshake wouldn’t be complete without some ancient wisdom:
Milk – is classified as a multiple organ tonic that produces fluids and lubricates the intestines (sperm and ova are mostly made up of fluids)
Eggs – are considered a blood tonic (healthy blood is required to provide nourishment for optimal gamete cell maturation)
Honey – detoxifies, lubricates dryness and relieves pain (by detoxifying you a reducing free radicals that can interfere with healthy sex cell division and growth)
Cinnamon – aids digestion and warms the surface and interior (healthy digestion means more nourishment can enter you blood and be sent to your ovaries)
Ginger – yang and qi tonic (gives your reproductive system energy to produce healthy hormones and cell growth)
As you can see when all these ingredients are combined you have a complete combo of nourishing, energising, protein rich, vitamin and mineral packed tonic that will support your body and reproductive energy during the early stages of ova development and growth.
When it comes to fertility nutrition I like to advise patients to eat like their grandparents and great grandparents would have. Back in the good old days fertility issues were rare and part of the reason why comes down to their lifestyle and what it was that they were eating. Unfortunately, these days we are consuming large amounts of highly processed and packaged foods that are nutritionally void. Mix this with the demands of the modern lifestyle to work long hours, leaving limited time for wholesome food preparation and you have a recipe for fertility disaster… If you are wanting to bring all the baby boys, or baby girls, to your fertile baby making yard, than this milkshake is a great dietary addition to boost your daily intake of a whole lot of fertility nourishing goodness. Remember, it is the prep work done in the 3-12mths before conception that greatly improves your chances of conceiving a healthy and happy baby. So, ‘Just get the perfect blend’ as Kelis would say, and happy baby milkshake making… Learn more about our IVF Support Program or Natural Fertility Support Program here.
- Alvarez-Suarez, J.M. et al., 2010. Contribution of honey in nutrition and human health: a review. Mediterranean Journal of Nutrition and Metabolism, 3(1), pp.15–23. Available at: http://link.springer.com/10.1007/s12349-009-0051-6 [Accessed November 16, 2016].
- Iannotti, L.L. et al., 2014. Eggs: the uncracked potential for improving maternal and young child nutrition among the world’s poor. Nutrition Reviews, 72(6).
- Kilshaw, P.J., Heppell, L.M. & Ford, J.E., 1982. Effects of heat treatment of cow’s milk and whey on the nutritional quality and antigenic properties. Archives of disease in childhood, 57(11), pp.842–7. Available at: http://www.ncbi.nlm.nih.gov/pubmed/6983327 [Accessed November 16, 2016].
Spring Acupuncture is an integrative Chinese medicine and acupuncture clinic committed to providing the best outcomes for our patients, and empowering them along their journey to optimal fertility, pregnancy health, IVF success and general wellness. We are located in Springwood, Brisbane, and are conveniently situated right next door to The Fertility Centre, IVF clinic.
We are humbled to be able to assist patients from local suburbs and all over Queensland. Proudly servicing Springwood, Brisbane, South Brisbane, Acacia Ridge, Algester, Annerley, Archerfield, Beenleigh, Burbank, Calamvale, Coopers Plains, Darra, Doolandella, Drewvale, Durack, Dutton Park, Eight Mile Plains, Ellen Grove, Fairfield, Forest Lake, Greenslopes, Heathwood, Holland Park, Holland Park West, Inala, Karawatha, Kuraby, Larapinta, MacGregor, Mackenzie, Mansfield, Moorooka, Mount Gravatt, Mount Gravatt East, Nathan, Pallara, Parkinson, Richlands, Robertson, Rochedale, Rocklea, Runcorn, Salisbury, Seventeen Mile Rocks, Sinnamon Park, Stones Corner, Stretton, Sumner, Sunnybank, Sunnybank Hills, Tarragindi, Tennyson, Upper Mount Gravatt, Wacol, Willawong, Wishart, Yeerongpilly, Yeronga, Bahrs Scrub, Bannockburn, Beenleigh, Belivah, Berrinba, Bethania, Boronia Heights, Browns Plains, Buccan, Carbrook, Cedar Creek, Cedar Grove, Cedar Vale, Chambers Flat, Cornubia, Crestmead, Daisy Hill, Eagleby, Edens Landing, Flagstone, Flinders Lakes, Forestdale, Glenlogan, Greenbank, Heritage Park, Hillcrest, Holmview, Jimboomba, Kagaru, Kairabah, Kingston, Logan Central, Logan Reserve, Logan Village, Loganholme, Loganlea, Lyons, Maclean, Marsden, Meadowbrook, Monarch Glen, Mount Warren Park, Mundoolun, Munruben, New Beith, Park Ridge, Park Ridge South, Priestdale, Regents Park, Riverbend, Rochedale South, Shailer Park, Silverbark Ridge, Slacks Creek, Stockleigh, Tamborine, Tanah Merah, Underwood, Undullah, Veresdale, Veresdale Scrub, Waterford, Waterford West, Windaroo, Wolffdene, Woodhill, Woodridge and Yarrabilba.


Mānuka Honey (1)
Native to New Zealand, Mānuka honey is often referred to as a superfood both which can be both consumed and used externally.
Used for centuries, Mānuka honey is produced by honey bees which eat our native Mānuka tree. There is a rating scale unique to this dark, rich honey called Unique Mānuka Factor (UMF) and as this particularly type of honey is not created equally, this scale refers to what type of quality you are buying.
Used for centuries, Mānuka honey is extremely anti-inflammatory, anti-bacterial and anti-fungal used particularly on wounds, acne and burns. The natural humectant is rich in Vitamins, minerals and antioxidants and can balance your skin’s pH level and gently exfoliate dead skin cells.
Mānuka honey contains hydrogen peroxide and high levels of methylglyoxal which helps to kill bacteria, along with its high sugar content can speed up the skins healing process.
The powerhouse ingredient creates antioxidant protection, soothing irritated skin conditions such eczema and psoriasis.
Furthermore, Mānuka honey is a natural exfoliant and emollient, shedding dead cells, while keeping skin extremely hydrated.
Found in: Firming Butter


"Visit a local Cheese Shop whose owner is an award winning cheese “affineur” and learn about the origins of the cheeses and much more…"
Some cheeses like Mont d’Or are produced only at given times of the year. Some are aged for months before being sold. What’s the strongest French cheese? Taste the vibrant flavors of French cheeses and make your selection. Once in the studio, you will be challenged with unusual pairings of cheese and wine. A salad will be served.
10:00 am: All about cheese10:00 am: All about cheese
All about cheese atelier
Tailored tours to suit your taste can be arranged for, as well as any combination of the tours presented here. Contact us now!
call: +33 6 67 10 63 15 (GMT+2)


Marine fishes are important sources of protein throughout the world. As fish grow and age, they will accumulate contaminants, such as heavy metals and PCBs, that can be harmful to humans if consumed in high concentrations. Large, slow growing fishes that are at the top of the food web bioaccumulate contaminants over their lifetime, and therefore the largest fish often have the highest levels of these toxins. MarAlliance is collaborating with researchers at IIRMES to determine the levels of contaminants such as methyl mercury in fish and sharks to determine how contaminant levels in these organisms change over time. Results from these studies will help to inform the public about which fish species, and what sizes of these fish are safest to eat and which should avoided.
Tras la pista de los gigantes del Altántico: Desvelando los secretos de las mantarrayas de Cabo Verde
Las mantarrayas, las rayas más grandes del mundo, son criaturas marinas asombrosas. Sin embargo, su enigmática naturaleza ha dejado gran parte de su historia sin


Bugs Are Coming Soon to Your Dinner Table
July 5, 2018
Find the original article here.
On their 500-year-old homestead in southern Finland, Kirsi and Jouko Siikonen have turned from raising pigs to farming six-legged creatures that could help resolve the world’s looming food crisis.
After shrinking income persuaded them to abandon pork, seven months ago the couple transformed the muddy pens where as many as 1,200 pigs once wallowed into a climate-controlled cricket farm. It’s on pace to yield 1,500 kilograms (3,300 pounds) of the edible protein this year, much of which is ground into an ingredient for products from chocolate and crispbread to bar snacks and breakfast granola.
“One doesn’t have to shovel manure on a cricket farm and the smell is trivial,” said Kirsi, whose family has owned the homestead since the 1500s. “The job is physically light compared to pig farming. Crickets don’t sting or bite. A pig will bite on pure curiosity.”
It isn’t just about work conditions. Insects, already part of the diets of 2 billion people, mainly in Asia, are set to reach more dining tables as consumer concern about the environmental and social costs of producing beef, pork and poultry overrides the yuck factor of eating bug-filled burger. Using little land and emitting a fraction of the greenhouses gases generated by cattle, that appeal will grow as a surging population stretches scarce global resources.
Recorded Edible Insect Species
Producing a kilogram of crickets takes less than a fifth of the feed that cattle eat to yield the same amount of beef, according to the United Nations’ Food & Agriculture Organization. Insects require significantly less water and don’t need either antibiotics or growth hormones.
Farming’s environmental impact by species
About 1,900 insect species are found in traditional diets, with some of the biggest markets being Thailand, Japan, China, Australia and Peru. Now they’re showing up in foods across Europe and the Americas, as well as in quirky specialty products and on restaurant menus.
Restaurant Ultima in Helsinki—opened seven weeks ago by two of Finland’s top chefs—offers a small tartlet made of hemp, topped with truffle mayonnaise and deep-fried crickets. In nearby Espoo, diners at the Fat Lizard can enjoy deep fried crickets with soft taco, lime, chili, coriander and creme fraiche.
Ground-up crickets are mostly tasteless, which makes them easy to add to foods like sausages, cookies, muffins, tofu and even ice cream. The powder is a filling option, containing far more protein than wheat flour used to make bread.
Values per 100g edible portion
“Crickets are the least-scary bug,” said Radek Husek, the co-founder of Prague and London-based SENS Foods Ltd., a maker of cricket flour for protein bars and bread.
“People are really scared to eat a whole bug, but it’s a much different story when they know that actually the bug is ground into powder and they cannot see it.”
The global market for edible insects may almost triple over the next five years to $1.18 billion, according to Meticulous Research, a Pune, India-based researcher. Output capacity has risen significantly since late 2017 as the industry draws new investment and demand prospects improve, according to Arun Nirmal, research director at Arcluster, a Singapore-based consultancy.
Bugs for Lunch
The global edible insect market is forecast to grow to over $1 billion by 2023
While the Siikonens still grow barley and oats, and sell timber from woodlands on their property in Forssa, about 120 kilometers (75 miles) northwest of Helsinki, they began their cricket operation a month after Finland approved the sale of edible insects last November.
To harvest the bugs, they are frozen at the farm and then picked up by EntoCube, an Espoo-based company, which provided the farmers with the insect-rearing technology. They are then taken to a food processing plant in Helsinki, where they are washed, boiled, dried and then ground before the powder is packaged.
There are already about 20 small insect farms in the country, said Santtu Vekkeli, the co-founder of Nordic Insect Economy Ltd., which also advises producers. Another 200 Finnish farmers -- many hit hard by Russian sanctions, low prices of traditional meat and extreme weather events—are interested in the business, according to EntoCube.
With legislative changes expected to smooth the path of insects onto European plates, supermarkets are showing interest. Germany’s Metro AG is selling noodles made with insects, while Carrefour SA stores in Spain are offering 10 products including energy bars and granolas.
For the moment, it’s more expensive to raise edible insects in Europe and North America than in Asia, where higher demand provides economies of scale. Fresh crickets fetch 20 euros ($23) to 40 euros a kilogram in Europe and North America, compared with 5 euros in Thailand, home to 20,000 farms, according to EntoCube.
Edible insects are a “super-food,” according to Massimo Reverberi, the founder of Bugsolutely, which makes pasta from cricket flour in Thailand and silkworm snacks for the Chinese market.
“If you ask a team of scientists to design the perfect meat, they will probably come up with an insect,” he said. “Some people say it will be like sushi in 20 years. I am really optimistic that it may be a lot faster.”
Photo Editor: Gina Turner
With assistance from Kasper Viita and Tim Coulter
Editors: Lynn Thomasson, Steve Stroth and Dylan Griffiths


The Food and Drug Administration revealed that Taylor Farms de Mexico is the source of the produce that led to cyclospora outbreaks in Iowa and Nebraska. The restaurants linked to this outbreak and that obtained produce from this company are Red Lobster and Olive Garden, owned by Darden Restaurants. As of yet, the FDA has not found a connection between victims of the parasite and prepackaged salads at grocery stores. There are about 16 states overall that have experienced increased cases of cyclosporiasis, but whether the source is the same in all states is not yet determined. The cyclospora parasite causes severe diarrhea, abdominal pain, nausea and fever. It can be treated with an antibiotic, but symptoms may last for several weeks. The FDA reports that this outbreak has prompted the agency to tighten safety controls on produce imported to the U.S. from Mexico.


What to eat for dinner salad or 94%fat free popcorn when you are on diet?
Hi guys, I am 5’5” and I weight 115 lb. Over the summer I was 111-113 and now I just want to keep my weight as before and I just came from work and I am tired to cook. So, I was wondering what is better a salad (greens, tomatoes, peppers together with a few dry Italian salami pieces) or 1-2 94% fat free regular size popcorn.
For breakfast I had 2 K-1s cereal bars with 1 cup of coffee with fat free milk and for lunch I had 50 mini tiny pretzels with 2 small apples.
Thanks in advance.
what about oatmeal vs. salad?
Salad = vegetables= vitamins.
MINI MINOTAUR SONG (feat. Tobuscus & Tim Tim)


What is Kulfi?
Kulfi is a staple street food ice cream made with cream and found across South Asia. Whether you spell it Kulfi or Kulfa, the taste is as authentic as if you are walking down the busy narrow gullies in the hidden food markets of South Asia. Hungry yet?
A MONKEY OF HEARTS
And did we mention that our Kulfi Bhai is a monkey of hearts, as we pledge to donate parts of our funds towards funding underprivileged children with education, with the hopes to contribute towards breaking the poverty cycle - so, we thank you truly.
We take pride in our high quality manufacturing outlet, we are SALSA accredited and put safety first at all times. Our process is authentic, using the traditional churning and cooking method -- made by a bunch of our passionate kulfi experts!
Supply Chain Transparency
At Kulfi Bhai, we believe in keeping things simple to prevent confusion - that is why we keep our supply chain as simple and transparent as possible! We make our kulfi ourselves, with sustainable ingredients - keeping our cream local and South Asian mangoes, nuts and dried rose petals to keep Kulfi Bhai tasting authentic…
Kulfi Bhai is committed to preventing slavery and human trafficking violations in its own operations, its supply chain, and its products. We have zero tolerance towards slavery and require our supply chain to comply with our values.


The Exchange - 224 S Michigan Ave
If you're looking for a great dining experience, look no further than The Exchange! This restaurant truly has it all - delicious food, excellent service, and a cozy ambiance that makes you feel right at home.
First off, the food is absolutely fantastic. Whether you're in the mood for brunch or after dinner drinks, The Exchange has something for everyone. The menu is diverse and creative, with plenty of options to suit all tastes and dietary restrictions. The ingredients are always fresh and expertly prepared, ensuring that every bite is bursting with flavor.
But what really sets The Exchange apart is the service. The staff are friendly, knowledgeable, and always willing to go the extra mile to make sure you have a memorable dining experience. From suggesting the perfect wine pairing to accommodating special requests, they truly make you feel like a valued guest.
Finally, the ambiance at The Exchange is just lovely. It's a cozy and intimate space that's perfect for a romantic dinner or a night out with friends. The decor is stylish and modern, without feeling stuffy or pretentious. You can tell that a lot of thought and care went into creating a welcoming atmosphere that makes you want to linger and enjoy yourself.
Overall, I would highly recommend The Exchange to anyone looking for a top-notch dining experience. The food, service, and ambiance are all exceptional, and I can't wait to return for another meal!
Keywords: brunch, chicago, downtown, food, philip minefee photography, restaurant, reviews, The Exchange
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Stout Nutrition has developed the first all-in-one performance vegan protein powder with 100% potency that leads to real results. We have created an incredible combination of 100% plant-based Pea Protein Isolate and Brown Rice Protein mix, with a prebiotic, soluble, low glycemic fiber (IMO), MCT oil and CLA to help reduce body fat, build lean muscle, and aid in muscle development.
It includes the number one recommended fermented, instantized plant-based BCAA 2:1:1 (Levcine, Isolucine, Valine) and1,000 mg of essential Amino Acids (L-Glutamine, L-Lysine, L-Proline, L-Taurine, L-Arginine). We added Ashwangandha, CoQ10, and Monk Fruit to enhance your physical and mental health, rejuvenate your body and increase longevity.
This 100% plant based protein is the first protein that combines everything you need into one drink. It can help with weight loss, energy, detoxification, digestion, immune system improvement, cancer prevention, recovery, muscle building, brain health, fat burning, fighting stress and depression, increasing memory, and anti-aging.


I was attempting to make Fire Toasted Bun for Fire Festival. Again, you don't see that post yet either.
I took it upon myself to try baking with yeast. I admit, I have very little experience working with yeast. And with its sea monkey type qualities I was a bit apprehensive.
This recipe would have been fantastic, I mean really. It had beer in it.
But regardless. This is my first attempt at baking bread.
It looked and tasted a little something like.
And should have looked like.
I had to Google a stock photo to show what it is supposed to look like.
I drank the rest of the beer.
Saturday, July 9, 2011
Fire Toasted Bun
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Funnel Cake ~ Rift
Introducing RIFT! (much rejoicing) 2 Cups of Bisquick (Recipe below for homemade Bisquick) 2 eggs 1 cup Milk Mix tog...
2 c milk 1/4 c white sugar 3 eggs 1/2 c flour 1/3 c white sugar 2 tbs butter 1 tsp vanilla extract You will need: In a...
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Ok so I'm stalking your blog tonight. I have been blogging from my iPad and haven't figured out just how to read all the blogs I follow so I've missed out on a lot! This post is hilarious! Better luck next time!ReplyDelete
Haha! I love it. Make all the comments you want.ReplyDelete
Just so you know, if you're baking with beer you don't need extra yeast. Beer bread can be and usually is incredibly simple and tremendously tasty.ReplyDelete
Oh really! I didn't know that. I do want to try this recipe again, it sounded so good when I read it.ReplyDelete


Darcy’s is the dream of owners Kevin and Annette. Long time residents of Spokane Valley, they missed the warm atmosphere offered by Percy’s Cafe’ Americana when it closed in 2009. So when the opportunity arose for them to open a restaurant in the old Percy’s building they jumped at the chance!
As prior owners of Casey’s Place, home of spectacular sandwiches in the Spokane Valley, they are no strangers to the restaurant business and have brought their love of food to Darcy’s.
Come and try one or all of the many items on the menu.
Hosting a special event? Darcy’s is just the place and the staff will bend over backwards to accommodate you and your guests!
Darcy’s also welcomes phone orders 509.891.0773 and will deliver to your office!


Nestled among Ladue’s tree-canopied neighborhoods, locals and visitors alike experience friendly and unique shopping and dining experiences. Gourmet foods, fashion boutiques and upscale menswear, jewelry stores, European and American antiques, interior design resources, and local restaurants are all within reach in the City of Ladue.
Start your day in the Village at Schneithorst with exercise opportunities, breakfast options, and local boutiques.
Continue east to the Clayton Road Business District where you will find a quarter mile of quaint and inviting shops, restaurants and bars, ice cream and smoothie shops, and the local hardware store. While you shop you can visit our US Post Office substation in the local community pharmacy.
A bit down the road past Ladue City Hall, the ClayPrice Shopping Center offers more local restaurants along with jewelry and specialty stores.
At the eastern end of town, in Ladue Crossing and Colonial Marketplace, you will find a bookseller, ice cream, restaurants, and wonderfully unique shops.
Whether you are grocery shopping, seeking the finest designer frocks, that perfect antique, advice on how to make your yard the greenest on the lane, happy hours, or fine dining, Ladue has it all.


The Extras Count!
I don’t eat at fast food places very often, but when I do, I try to choose what seems to be healthy options. Last week I ran over to Wendy’s to get a side salad and a small chili. Healthy, right? In and of themselves, yes, those would be healthy options, but if you get any of the small “extras” to go with those items, it quickly becomes less healthy.
I did a little research and this is what I found. A small side salad with ranch dressing and croutons comes to 210 calories and 13 grams of fat. This isn’t one of their nice big entrée salads, this is a small side salad! Take the croutons away, you’re at 120 calories and 10 grams of fat. Take away the dressing and your salad is 25 calories and no fat.
The small chili with cheese and a couple saltines comes to 260 calories and 11 grams of fat! Take away the saltines, its 230 calories and 10 fat grams. Eliminate the cheese and your small chili is 170 calories and 5 grams of fat.
I decided to make the chili my dressing. I got a plain side salad and spooned chili on top of it. Put some calorie free hot sauce on it and black pepper. It was AWESOME! And I still had chili left to enjoy on the side. Instead of soda, I got a small unsweetened green tea. This lunch was a total of 195 calories, 5 grams of fat, 6 grams of fiber and 16 grams of protein. Getting rid of those extras saved me 4 extra miles!
We often focus on the main food that we order, but don’t pay too much attention to those “extras”, but as you can see, it makes a big difference. So the next time you eat out, think about those extras: sour cream, cheese, mayo or “special Sauce”, crackers and croutons, the “free” bread. By saying no to those extras, you will save yourself a lot of calories!


Nutrition & Hydration – a practical guide for athletes
Your body is like a machine. It needs to be well looked after for you to perform at your best. This includes refueling (eating) and hydrating (fluids). It is also very important that enough sleep is obtained leading up to a carnival.
|You need to eat well every day, not just before you compete. Young, growing and active bodies require plenty of energy from a variety of healthy foods. They also need water on a regular basis, every day.
Day before competition:
The night before a carnival, it is a good idea to have a high carbohydrate, moderate protein and low fat meal. Examples include: rice dishes, potato, spaghetti bolognaise, fried rice, stir fry with rice or noodles, homemade hamburgers, bread rolls and lean chicken. This will give you a good base for the following day. Start hydrating – drink plenty of water
Eating on competition day: Breakfast is VERY important. Your body needs food to fire up for the day. If you do not normally eat breakfast, you need to start having breakfast on a regular basis before the carnival so that your stomach is used to it on carnival day. Juice, toast, cereal, fruit & yoghurt are good and should be eaten 2 hours before you start competing. If you are nervous or don’t have time you could try a liquid meal – sustagen, up and go, fruit smoothie etc. Drink water with breakfast.
During the Carnival:
Small frequent snacks often work best. If you have a break for q numbers of hours then time your lunch for then. Eating within 15-20 minutes of each event will replenish glucose stores. What you eat will depend on the timing of your next event.
Lunch: salad wraps/sandwiches, chicken wraps (meat is not recommended as it takes 2-4 hours to digest), snacks fruit, muesli bars (but not chocolate coated), fruit bars, honey/jam sandwiches, muffins, sultanas, pikelets, canned fruit, bread rolls, crackers, rice cakes, popcorn etc .
NO LOLLIES or SOFT DRINKS until all events are finished (except diabetic athletes who may need some).
Hydration Water is the best drink for everyday use
Take small sips frequently throughout the day
Sports drinks provide electrolytes including sodium and can be useful for during competitions for rehydrating
Energy drinks containing coffee should be avoided
Continue to hydrate after the carnival.
After the carnival
Aim to consume something small within 30minutes of competition (examples: muesli bar, sports drink, sustogen, fruit smoothie, yoghurt, salad sandwich)
Try and have a high carbohydrate meal combined with protein for dinner. This will go a long way in helping to replenish your bodies much needed energy stores and help to restore muscle functioning.


Maybe about two months ago I made a batch of Alton Brown Firecrackers. Which are homemade spicy pickled baby carrots. Since my geek girl can't handle hot/spicy food I omitted the peppers and stuffed 8-10 garlic cloves in the jar.
A week later there were sufficiently pickled. They were fabulous. Sweet but tangy, crunchy with just a hint of garlic. She loved them and I loved them.
Then I forgot about them.
Today I finally got around to doing a Summer Fruit Pickle before the batch of pears and plums I had went wonky.
Problem was there was still 1/2 a jar of them carrots. I shrugged, saved about 1/2 for a snack and put the rest in a different smaller container.
I finally got around to my snack round 7ish.
They were still sweet, tangy, and crunchy; but the garlic flavor was anything but subtle. As a matter of fact the garlic flavor was so intense it actually caused pain. They were sublime.
As I write this 7 hours and two tooth brushing later I can STILL taste garlic.


Have we ever thought about the food photographs we see in magazines and commercials and considered whether they are fake or not? Well, the food industry knows that we can easily buy something if it’s beautiful and appealing and they try to manipulate our weakness.
Firstly, they use fake materials in the majority of food commercials. Let me give you some examples. When they want to create the steam that comes off a food, they use cotton because the cotton has the ability to emit steam when it gets hot. They hide the cotton under the food because it seems delicious when it’s hot.
The advertisers use deodorants and sprays for hair to make the fruits and the vegetables look fresh and cool before taking the photographs. This is because the image causes consumers to buy something more easily.
Another example is that real ice cream can’t remain frozen under hot lights. As a result, the advertisers must find something else to replace the ice cream and what’s better than mashed potatoes? Mashed potatoes really resemble ice cream and they can easily take the shape of ice cream.
In addition, we must admit that the cereals we eat in the morning for breakfast are not like the ones on the box or in the commercial. If the advertisers used real milk to make the commercial, the cereals wouldn’t have bright colors and a nice shape because milk softens the cereals and they wouldn’t be beautiful in a photograph. So they use glue to make cereals stay firm. Glue makes the cereals look fresh and tasty.
Numerous advertisements and brochures for burgers attract our attention and make us buy them. This is because the bread looks well-baked but it’s also fake. To make the bread look so brown and tasty they use polish for shoes and especially the color brown.
Moreover, the ice cubes that are contained in drinks in some commercials are just cubes of plastic. How can real ice cubes not melt after so many photographs with blinding lights? After many hours out of the fridge, the ice cubes would have become a small lake.
Two delicious meals are a stuffed chicken and pancakes. In the magazine photographs the chicken is stuffed with paper and the pancakes don’t have honey but oil for cars. The automotive oil is more suitable because honey makes the pancakes really soft. Furthermore, the advertisers use red lipstick to make strawberries more attractive to our eyes.
Before a commercial for milk, they add detergent for clothes to make the milk look fresher and full of bubbles. Last but not least, when they want to take a photograph of a cake they use paper between the layers of the cake to protect it from dissolution. Really creative!
It’s so easy for the advertisers to sell something with these techniques but we must be aware that the commercial is not exactly the product we are going to buy. It’s so easy for them to make us want something even if we don’t really need it.


Embrace the world with your own genuine style!
Your cakes are AMAZING!!!! I have tried to do cakes, I just don't do well with them and honestly, if it takes that long for me to make something that will be eaten in a few minutes, I have a hard time seeing the point. Lol But these are great! Well done!Kelseepumpkinpiecrafts.blogspot.com
Aww thank you so much!! My husband and I are Pastry Chef's by trade. We do cakes for friends and family and I have so much fun doing them. Thank you so much!!


Diving into this whole idea of a food blog, I realized there must have been rules and recommendations about writing recipes. We all read them and see similarities but never really understand what those similarities are. Well, I didn’t until I researched how to actually write a well-written cooking recipe. I also learned that a cooking recipe is different than a baking recipe.
For me, editing my own work was a particularly fun exercise for me. That sounds weird right? Well, in college I majored in Communication and for a semester, I was an editor for our campus newspaper, The UNF Spinnaker. Now why the name of our news publication reminds me of a spider when our mascot is an osprey is beyond me.
I enjoyed nitpicking at other peoples writing in addition to my own. Come to find out, recipe writing has some rules just like APA style journalism. I scoured the web for common recipe writing errors and myths. As I was reading them, I was already thinking to myself, yep I am guilty of that. Yep, I am guilty of that too. It wasn’t until I actually went back and edited my recipes that I understood how wrong I really was. My advice to food bloggers and recipe writers-to-be, do your research first and learn what you need to do before doing it. It will save you time later on down the road and your readers will, hopefully, consider you as more credible.
Some of the most helpful resources I found were a Recipe Writing Cheat Sheet by Justin Schwartz of Just Cook NYC who covers a list of 20 most common errors he sees as a food blogger and recipe editor. Another good read is 7 Most Common Recipe Writing Errors and 7 More Most Common Recipe Writing Errors by Dianne Jacob.
While some of these may overlap with Justin and Dianne, I would like to share some of the most common errors that I learned from them that I found in my own writing.
- List the ingredients on the ingredient list in the exact order they appear in the directions.
- If using an ingredient more than once, it’s a good idea to proceed the ingredient with “divided” and when it is last used in the directions, indicate “remaining.” As Dianne says, this alerts readers who may have used too much in a previous step that it’s “time to swear.” Personally I have been guilty of this too, so I consider it a common courtesy to your readers.
- Specify vague ingredients such as fresh or dried herbs, light or dark brown sugar, self-rising or all-purpose flour. Recipes are written with specific ingredients for a reason. Don’t be that guy.
- Use season to taste carefully. If you’re like me, you may think you know what it means but you don’t really know what it means when it’s in a recipe. Often I read, “add salt and pepper, season to taste.” This doesn’t mean add salt and pepper to a raw steak and season it how you think you may like it. It means add salt and pepper little by little, tasting it in between until you find it to your liking. Obviously nobody is going to taste raw meat or raw batter. Often this step is appropriately listed after the food is prepared and in it’s final stages.
- There is a difference between words like chopped appearing after the ingredient and after the measure. If after the measure, then the ingredient is measured in its chopped form. If after the ingredient, then the ingredient is measured in its whole form and then chopped later. For example, “1 cup chopped peanuts” means you chop the peanuts and measure one cup. On the other hand, “1 cup peanuts, chopped” means you measure one cup of peanuts an then chop them.


Prifysgol Metropolitan Caerdydd
Crwsibl Cymru 2021
Dr Ellen Evans is a Research Fellow at the ZERO2FIVE Food Industry Centre. As a qualified professional chef and after completing a PhD focusing on the food safety risks associated with listeriosis among older adults at Cardiff Metropolitan University, Ellen has conducted numerous cognitive and behavioural food safety research project. Her research encompasses three critical areas for food safety: (i) food safety compliance and certification in the Welsh food and drink manufacturing industry, (ii) consumer food safety practices in the domestic setting, and (iii) the provision of food safety information to vulnerable patient groups in health care settings. Ellen is particularly active with the International Association for Food Protection and is the current President of the UK Association for Food Protection. Ellen is excited to participate in the Welsh Crucible to explore opportunities for cross-disciplinary research and innovation collaborations in Wales.


Daffodil Day Centre is owned and managed by Lee Hobson and is professionally run by dedicated, qualified staff. Our team are all CRB and POVA cleared, and are trained and accredited in emergency first aid, food hygiene, health and safety, manual handling and fire safety.
Our opening hours
Daffodil Day Centre is open from 9:30am to 3.30pm Monday to Friday, throughout the year.
Daffodil Day Centre is designed around a spacious open plan layout, with flexible areas that can be used for dining, reading, multi-media activities and more.
The Centre is laid out on one level with wheelchair access.
Meals at Daffodil Day Centre
Every day our kitchen provides a wholesome range of home-made three-course meals made from fresh local produce, mid-morning and afternoon beverages and snacks. We have been awarded five stars by the Food Standards Agency in recognition of the high standard of the meals we serve to our clients.
We are also happy to cater for special dietary needs, if required.
View sample lunch menus…


Circle Café serves fresh, seasonal, interesting, affordable, stylish, hand-made food, served in a comfortable, informal and contemporary space.
The opening hours are:
Monday to Thursday
8.30am – 4.30pm
Friday and Saturday
8.30am – 10pm NEW Closing times
Sunday 9am to 4.30pm
The food service times are; breakfast everyday until 12pm and lunch everyday until 3.30pm. Please call to make reservations on 0131 624 4666.
Circle serves fantastic coffee, smoothies, cakes, pastries, wines and soft drinks throughout the day.


One of the most frequently asked questions we get here at the SpringTide Office is, where are the best places to eat (and drink) in Downtown Victoria. So, we decided to ask the crew about their favourite restaurants, and this is what they said. Along with all the standard stuff you’d expect in a blog of this type, we’ve also included some neat tips from the crew to help you get the most of your visit!
The best breakfast in town!Shine Cafe 1548 Fort Street, Victoria BC (250) 595 2133
There are a few good breakfast places in town but our crew have a clear favourite: Shine Cafe. Shine serves up a huge range of cooked breakfasts including 10 different styles of eggs benedict, huge omelettes and creative daily specials. Crew favourites include ‘Burrito Del Soul’, a breakfast burrito with scrambled eggs, refried beans, avocado and caramelised onions, and the ‘Tree Planter’ omelette filled with creamy brie, pesto, spinach, mushrooms and yam. If you’re not a breakfast person you can always drop by for lunch and take advantage of their awesome burgers!
Crew tip: This place can get pretty busy on weekends (especially in summer), so make sure you leave yourself plenty of time for breakfast, just in case you have to wait for a table.
A morning coffee before your tour…Paradiso Di Stelle 10 Bastion Square, Victoria BC (250) 920-7266
Whether you like your coffee steaming hot, flavoured with caramel or poured over ice, Paradiso has got a drink for you. This little Italian style café offers plenty of drink options (including draft beer), as well as plenty of quick meal options. Daily specials include pasta, soups, salads and paninis, not to mention the delicious rosemary-ham and cheese croissants they offer for breakfast.
Crew tip: SpringTide Whale Watchers receive 10% off drinks at Paradiso on the day of their trip. Just ask for a discount voucher when you check in at the SpringTide office.
A quick bite before or after your whale watch…The Joint 1219 Wharf St, Victoria BC (250) 389-2226
For a quick bit to eat that will surely fill you up, you have to visit The Joint. They always have a great selection of fresh pizzas, made with quality ingredients, including 100% real dairy cheeses and homemade organic whole-wheat pizza dough. The great thing about The Joint is it also caters to the gluten-free crowd, featuring a range of toppings on a gluten-free rice crust. At $3.75 a slice (2 for $6 or 3 for $9) and located just down the street from our office, it is the perfect option for a delicious and budget-friendly lunch or dinner.
Crew tip: The house-made Chipotle Ranch Dip is absolutely delicious (and self-serve). Try some on your pizza – you won’t regret it!
Brunch, lunch or dinner…Pagliacci’s Restaurant
Broad & Fort Street, Victoria, BC
Pagliacci’s is a great casual dining option, especially if you love pasta. SpringTide Naturalist and Guest Services Representative Fiona says that the “Sophia” is simply to die for. A creamy blend of pasta, white wine and seafood – you can’t go wrong! They also offer a great range of salads, steaks and specialties, such as meatballs and wild pan-seared salmon.
Crew tip: Reservations are only available of parties of 6 or more for the 10:00 am, 11:30 am and 5:15 pm sittings. It’s a busy spot, so if you’re a smaller group make sure arrive a little earlier than you plan to eat in order to allow some time for your table to become available.
Vancouver Island beersCanoe Brew Pub 450 Swift St, Victoria, BC (250) 361-1940
Okay we’ll admit it; this pick is more about the beer and less about food! But having saying that, this place has a great food menu and is a “must see” for insight into Vancouver Island’s AMAZING craft beer scene!
This excellent brewpub is one of our favourites and made the cut for more than one reason. To start, they have a great selection of handcrafted beer, including a stellar IPA! They have a separate dining area if you want to bring the kids along and feature live music every Thursday, Friday and Saturday nights. While they specialize in delectable beers, the food menu is also worth noting, featuring a wide range of seasonal share plates and hearty mains, as well as a full gluten-free menu!
Crew tip: The patio is absolutely gorgeous, so try to visit on a nice sunny day so you can make the most of the view and atmosphere! It can be a little cooler than you would expect, but if you forget a sweater, they provide cosy blankets for you.
Fish and Chips by the wharfRed Fish Blue Fish 1006 Wharf St, Victoria, BC (250) 298-6877
Red Fish Blue Fish needs no introduction, as it is perhaps the most well-known and iconic eatery in Victoria. Serving up fresh Halibut, Salmon and Cod, along with seafood Tacones, sandwiches and specials – this place has secured itself a reputation as the best fish and chips in town. Once you’ve ordered take advantage of the outdoor waterfront location and enjoy the view as you watch the boats and floatplanes go by. Our only advice: get there quickly and try it all, because their hours change according to the season and they are closed for November, December, January.
Crew tip: If you visit between 11.30am and 4.30pm in the summer you can expect to wait between 45 minutes and an hour for your food. It is best to visit in the evenings when the crowd has died down, or even better, visit at quieter times of the year, such as April and October.
Pub GrubDarcy’s Pub 1127 Wharf St, Victoria, BC (250) 380-1322
What can we say…Darcy’s is awesome and has been the stage for many SpringTide gatherings over the years. We absolutely love this place and recommend it to anyone looking for some great ‘pub grub’, good selection of local beers and (wait for it….) LIVE MUSIC EVERY NIGHT OF THE WEEK! Food wise, we recommend anything served with fries (the seasoning makes them absolutely irresistible), the Potstickers or Tuna Tataki for something light, and the Quinoa Veggie Wrap for something a little more filling. Other things to love about Darcy’s include, multiple TV’s around the bar for optimal sports viewing, the outside patio (perfect on sunny days) and the monthly menu specials at just $11.27 between 11am – 3pm!
Crew tip: For a limited time only, Darcy’s is offering half price appys between 3pm-9pm, Sunday to Thursday. This is an amazing deal, so make sure you get in quick and make the most of it while it lasts!
Seafood! Seafood! Seafood!Nautical Nellies 1001 Wharf St, Victoria (250) 380-2260
This place has a fully stocked oyster bar – what else needs to be said! You won’t be disappointed with Nautical Nellies if you’re looking for fresh (and sustainably caught) seafood. It’s not only the oyster bar that’s made Nellies a crew favourite – this place also has an amazing sushi menu, including classic sushi rolls, sashimi and nigiri. If you’re not crazy about seafood don’t worry. Nautical Nellies also has a good steak menu and plenty of delicious sides!
Crew tip: If you enjoy a little bubby with your Oysters, drop by on wine Wednesday – it’s $10 off wine and bubbly.Ferris’ Oyster Bar 536 Yates St, Victoria, BC (250) 382-2344
Comfortable. Cosy. Delicious. Three words that sum up Ferris’ Oyster Bar! Ferris’ offers a full oyster menu featuring an array of natural, smoked, fried and baked oysters! But it doesn’t stop there; this place has a huge menu packed with tasty appetizers, soups, salads, sandwiches, pastas, mains, desserts and plenty of gluten-free options. While everyone loves the food at Ferris’, it is the atmosphere that makes it special. The high ceilings, brick walls and wooden floors make it the perfect place to warm up on a chilly day.
Crew tip: If its oysters you want, don’t miss the ‘buck a shuck’ special Monday-Friday between 3 and 5pm!
A nice place for dinner…Fiamo 515 Yates St, Victoria, BC 250-388-5824
Fiamo feels more like a European bistro than a local restaurant with its authentic Italian racing bikes hanging from the bare-brick walls and a rustic, yet sophisticated menu. For classic Italian flavours done well, and a classy yet not pretentious atmosphere, head to Fiamo. The steamed mussels, caprese salad and shaved prosciutto pizza topped with figs and goat cheese are perfect examples of this restaurant’s commitment to tried and tested combinations that taste absolutely divine.
Crew tip: Fiamo is a restaurant and bar, so it’s open until around 2pm on weekends! The warm atmosphere and extended hours make it a great place for a late dinner and drinks with friends.The Keg 500 Fort Street, Victoria BC (250) 386-7789
Despite being a chain restaurant The Keg has impressed our crew time and time again. The service is always impeccable and the steak and seafood combinations are reliably cooked to perfection. If you’re in town looking for a ‘surf and turf’ with a little more class than average, The Keg on Fort Street won’t let you down.
Crew Tip: Book ahead and ask for a table by the window. Our crew have enjoyed many meals looking over the harbour at the absolutely stunning sunsets!
A cocktail (or three)…Veneto (at the Rialto Hotel) 1450 Douglas St, Victoria, BC (250) 383-7310
If you want a good drink (and we mean a really a good drink) Veneto is a stylish and sophisticated option with a seemingly endless cocktail list. They also have a delicious menu of share plates and tapas, well worth ordering with your favourite drink. Whether you want to dress up and be seen or just fade in the background and take it all in, Veneto is the perfect location!
Crew tip: Try the ‘secret burger’ it always changing and always amazing (trust us – we’ve had our fair share of them!)
A sweet treatBon Macaron 1012 Broad St, Victoria (778) 265-0850
This place is seriously amazing! If you like macarons you cannot go past Bon Macaron! Owners David Boetti and Yann Fougere both originate from France and certainly know how to make perfect macarons every time. With a crunchy outer layer, soft chewy centres and a huge range of flavours, Bon Macaroon is the perfect sweet treat for any occasion!
Crew tip: This place always has a huge range of flavours to choose from. Do your self a favour and try some of the more ‘out there’ flavours like Asian Fusion, Bacon or Pineapple and Basil – trust us, they are delicious!
No matter your budget or food preferences, Downtown Victoria serves up some of the best food in British Colombia – you’ve just got to know where to go. We hope this blog helps you find your way to best places to eat (and drink) in Downtown Victoria!


Today I am going to tell you about Peeled Snacks. Peeled Snacks make a variety of different fruit snacks for you and your child to enjoy. And I have to tell you, we all enjoyed them in our home. We got to try 7 different fruit packets, pine-4-Pineapple, Apple-2-the-core, Banan-a-peel, Cheery-go-round, much-aho-about-Mango, and Apricot-a-lot. My son just could not get enough of these yummy snacks. His favorites were, well, all of them. He just wanted everything and any of them. My husbands favorite was the pineapple one. I loved the cherry and apple ones.
These are all organic fruits with nothing added at all! On the back of the packages it says: "Our goal at Peeled Snacks is simple: to make you feel good about snacking. We strive to bring you the highest quality organic and natural ingredients from sustainable farms. Our snacks provide a great source of vitamins, minerals, and a full serving of real fruit with no sugar added." How awesome does that sound!?!? We love healthy snacks ESPECIALLY with no sugar added.
I have to say that there was NO flavor lost in these fruit snacks, if anything, the flavor of the fruit is enhanced. I didn't know that you could even do that.
What could possibly make this even better? The fact that Peeled Snacks are now also available at Starbucks in the US and Canada!!!! How awesome is that!?!?! A nice healthy snack right there with your coffee!!!!
Would you like to win some Peeled Snacks? Well, here is your chance!!! And I am off to go finish my apple packet I bought at Starbucks this morning :-)


Mountain Dew is making hot sauce now. It’s probably not something you’ve ever imagined yet if they were going to do something as far out of character, Philadelphia 76ers star Joel Embiid was always going to be the perfect endorsement.
The company’s new hot sauce is said to have been “created under the watchful eye of Joel Embiid” with the distinct citrus flavor that sets Mountain Dew apart.
Embiid announced the condiment – Joel Embiid’s Hot Habanero” via Twitter on Thursday.
“I’m always looking for that extra kick of spice when I put hot sauce on my food, and no one knows how to bring the heat better than my friends at MTN DEW,” he said in a statement (H/T thrillist.com). “We sampled so many different flavors, spices and peppers while making the sauce. It was crazy! And the best part was that we got to bring DEW fans along for the ride. I think people will agree that there is no other hot sauce like this.”