These restaurant quality kitchen Silicone tongs set consists of a set of 3, 7″ tong, 9″ serving tongs, and large sized 12″ BBQ grill tongs. Whether you’re serving a healthy salad or pasta, grilling steak or bacon, these reliable heat-resistant food tongs will meet your needs.
The selection of 7, 9 & 12 inch are great for all your kitchen tasks. 7 Inches Tongs – Best for smaller holding tasks. 12 Inches Tongs – Perfect For Grilling To Keep Your Hands Away From The Heat 9 Inches Tongs – Great All-rounder For Cooking And also Serving
Kitchen Tongs Function
Use this cooking tongs set to turn hot food and also cold food easily while keeping your hands safe from any oil splatter and fire. A perfect fit that fulfills most kitchen tasks. The 12″ is best for grilling and 7″ and also 9″ is great for food serving, turning and cooking.
Silicone and Stainless Steel Material
The kitchen tongs are made using food grade stainless steel, durable and great quality. The handles are cushioned with silicon to ensure there is good grip. The tongs grip tip is BPA free silicon material to protect your non stick cooking ware. These cooking tongs are constructed using stainless-steel that has great strength and high resistance to corrosion and also rust. It is lightweight, easy to handle and also long lasting.
The design of it’s handle, protects your hands and prevents any possible injuries when you are holding their handle. The tong’s locking mechanism is very user friendly, pull for lock or push for unlock. It has a spring that keeps your kitchen tongs open is heavy duty and will allow opening and closing many times. A thumb rest enables your thumb to rest on the best position to guide your cooking tongs where you need to move it. This tong also has a hanging loop that allows you to simply hang them with the hanging hole after use. Alternatively, put them in the drawer with the lock closed to you save space.
Silicone Tongs Features:
- Heat Resistant and Non Stick.
- Locking Mechanism and Ring-pull Technology.
- Comfortable easy grip non-slip Handles.
- Contains 3 sizes – Small 7″, Medium 9″, Large 12″
- Easy to Store when locked or hung with the loop.
7” small kitchen tong x 1
9” standard kitchen tong x 1
12” large kitchen tong x 1


4.11.11 | Transblog
Research Team: Jacqueline Cooksey, Eulani Labay, Steven Dale, Aabhira Aditya, Mai Kobori, and Bland Hoke
Food Systems are complex, interconnected and widespread networks of individuals, organizations, and consumables. In researching the urban food ecosystem in Hunts Point, the Food Systems group sought to understand three segments of the system including: the influences public and private organizations have on food distribution; large aid organizations’ influence on the distribution of food to low income populations, and the infrastructures of food. The team used methods that included literary research, fieldwork, interviews, and observations.
- Government assistance programs: Food access programs include SNAP (Supplemental Nutrition Assistance Program, formerly known as Food Stamps), designed to provide low-income households with electronic benefits they can use at most grocery stores; and WIC (Women, infants, children), which provides Federal grants to States for supplemental foods, health care referrals, and nutrition education for low-income pregnant, breastfeeding, and non-breastfeeding postpartum women, and to infants and children up to age five who are found to be at nutritional risk.
- Charity organizations: The Food Bank of New York City, known as the primary food charity for the entire city, has its warehouse in Hunts Point. The Food Bank offers services that improve prospects for food access (such as nutrition education or community supported agriculture); but its programs in Hunts Point are limited to emergency food programs (such as food pantries and soup kitchens). Grassroots and community organizations, such as the Hunts Point Children’s Alliance and The Point Community Development Corporation, tend to lead the way in promoting healthy diets and lifestyles to local residents.
- Infrastructure of Food: This topic expounded on the tangible nature of food through the lens of the food cycle. During our initial examination of the food production, distribution, and consumption, we asked, “What is gained and lost at each phase of the food cycle?” This inquiry was pursued as a means to parse the related information.
o Nutrition (lost) – To simplify the loss of nutrition, a carrot was used to represent nutrition depending on how the vegetable is processed for sale (frozen or canned) and how it is prepared (cooked, dried, cook and drained, etc). Furthermore, to understand the local realities of healthy food access in the Hunts Point area, our team set out to do fieldwork research by employing ethnographic research methods. Observations and interviews with grocery store shoppers, bodega owners, and a nutritionist allowed us to gather compelling insights on the infrastructure of food in the Hunts Point community.
o Waste (gained) – Throughout the food cycle, waste is generated at every stage of production, distribution, consumption, and post-consumption. Unlike the packaging, pallets, and containers that facilitate the dispensation of food, the organic waste in New York City is largely neglected as a marketable resource. Small scale initiatives such as the Community Compost Program at Union Square capture .04% of residential organic waste, while on a larger scale, technologies such as an anaerobic digester may provide energy and usable compost material from waste produced by the Hunts Point Terminal Market.
Research results were corroborated using an interactive game system designed to help connect the accumulation of information collected by the 3 subgroups over the course of 8 weeks. The team developed and iterated a system of establishing connections, links, and rule sets to create a new way to interacting as a team. The game, ‘Spark’ helped bring new meanings and connections while establishing transversal relationships across data and facilitating the cross-pollination of speculations.
Spark generated a series of collaboratively constructed assemblages, which were distilled to a working hypothesis that incorporates the group’s diverse findings. In order of scale, from macro to micro level, the hypothesis is:
- Food quality in Hunts Point is largely influenced by the contributions received by emergency food programs;
- Barriers (language, paperwork, etc.) prevent the use of food-access programs and services;
- Dependency on food-access programs and services creates stigma, which in turn prevents the active adoption and use of the programs.


You will only want to make this for you little one if they have tried one or both of the main ingredients (pumpkin and parsnip).
What you need:
Fresh Pumpkin (you can use canned pumpkin but be sure to check the label first)
1 tsp chopped fresh chives (optional)
What to do:
Peel the parsnip and pumpkin and cut into chunks
Steam the pumpkin and parsnip together until they are tender enough to puree
Blend in your food processor (or favorite pureeing devise) until you reach the desired consistency for your baby
If you have introduced spices/seasonings to your little one and you wish to add one or all of the optional ingredients above you can sprinkle on the pumpkin and parsnip before beginning to puree. You can also add at the end (when you are a couple of seconds away from the desires consistency) the final seconds of pureeing will incorporate your seasonings throughout.


We offer our hotel guests and restaurant visitors culinary masterpieces, with regional products, most of which are grown on our own organic farm in Karnburg near Klagenfurt. With all the products we buy, we pay close attention to quality and regionality. Within the lead of our head chef, the selected products are processed into traditional and modern Austrian dishes as well as delicacies from the Adriatic region.
Monday: 12pm-2pm and 6pm-10pm
Thursday - Sunday: 12pm-2pm and 6pm-10pm
Closed on Tuesday and Wednesday
We look forward to welcome you. If possible, please make your reservation in advance.
On warm summer days you can also spend pleasant hours on our newly renovated terrace.


This chocolate cake is the first recipe on the website. Please pardon any awkwardness or inaccuracies. Print Recipe Dark Chocolate Cake The base for this recipe can be found all over the internet, so its origin is unclear. With a… Continue Reading →
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It's Time to 'Meat' your new Smoker
When you need to smoke meat you could do much worse than to choose one of our three comparison models: Camp Chef Camp Chef Pellet Grill And Smoker Deluxe, The Bradley BTIS1 Original Fully Automatic 4-Rack Outdoor Food Smoker, the Bradley Propane Smoker, and the Brinkmann 810-5301-C Smoke-N-Grill Charcoal Smoker and Grill. Read on to see who makes the cut as the best meat smoker you can buy.
Camp Chef Pellet Grill And Smoker DeluxeEnjoy the savory flavor of smoky BBQ with all of your favorite meats. Camp Chef's innovative Pellet Grill and Smoker Deluxe simplifies the process of smoking. Digital heat control automatically feeds pellets to maintain temperatures and infuse that satisfying taste. With the push of a button you can check cooking temperature or internal meat temperature. A grease drain system and removable ash can conveniently collect waste for easy clean up. A stainless steel design embellishes this grill to reflect its superior cooking abilities. Full cooking range from low to high smoke or 160 to over 400 degrees. Discover the real secret of award winning BBQ, low and slow smoking.
With all these benefits you can see it is a good deal for around $650 on Amazon but best of all is you can get free shipping for this 131 pound pellet smoker grill combo. Check out the Camp Chef Camp Chef Pellet Grill and Smoker Deluxe today.
What Is A Pellet Smoker Grill Combo?In the ever expanding world of barbecue, there are a wide range of debates about what produces the absolute best cooked meats. While the virtues of propane grilling have been touted by cartoons, a great number of celebrity chefs have endorsed cooking with natural gas, multiple kinds of charcoal, digital infrared devices and any number of other means of combustion that can be controlled safely and predictably. Each means of barbecuing does offer its advantages and disadvantages and while true one method fanatics are rare, most veteran barbecue cooks do develop a specific preference for one method or another, be it because their job calls for it or they simply prefer to cook that way.
One particular method of grilling is with a pellet smoker grill combo. These are a type of barbecue device, once a niche product owing to limited production runs due to a tight control of the patent, but since the patent expired in 2006, more and more barbecue cooks are learning the wonders of cooking meat by burning specially prepared wood pellets. Indeed, as of this writing this method of grilling has attracted television cooking competitions, celebrity champion barbecue cooks and thousands of ordinary people who now swear by the taste and uniform cooking of a pellet smoker grill combo.
These barbecue devices take on the appearance of backyard cookers. However, in functionality, they combine elements of a number of other cooking devices. These devices include charcoal grills, kitchen stoves and gas grills, all coming together to form a fairly unique product. These devices are electrically powered, enabling for versatile temperature control like an electric stove and oven. However, they burn specially prepared wood pellets. Taken together they can do a great many different meat cooking tasks, ranging from baking to grilling, roasting, searing and of course smoking. In fact, many barbecue chef swear that the wood pellets of a pellet smoker grill combo gives their meat the same smoky flavor as charcoal with a portion of the mess.
A pellet smoker grill combo, naturally, has elements of both the best meat smoker and a grill, enabling the user to do both with the same device. However, the actual cooking is done with specialty wood pellets. These pellets are “food grade” pellets radically different from the pellets used for home heating. Pellets used for home heating should not be used with pellet barbecues as heating pellets contain biomass scrap and softwood in addition to hardwood, which can easily make a piece of cooked meat taste terrible and can oftentimes prove toxic to humans. Instead, food grade pellets contain nothing but hardwood and contain nothing by way of additives, though some high grade wood pellets may use vegetable oil or soybean oil as a means of lubricating the pellets during their production.
Even noted barbecue chefs who do not feel wood pellets are ideal admit that they do offer the advantage of being both a flavoring agent that gives food a wonderful wood fired taste as well as serving as a fuel source. They also burn cleanly and come in a variety of woods, such as hickory, pecan, mesquite, apple and cherry wood, each of which adds its own flavor to the end result. Some woods go with different meats better than other; a fruit tree wood like cherry works best with poultry and fish, while woods like mesquite and hickory go best with red meat like beef. Additionally, many adherents to wood pellet cooking are adamant that they produce a cleaner burn that's far better for the environment then gas and charcoal cooking methods. Additionally, they point out that most of the wood pellets are drawn from recycled wood waste material rather than going through the trouble of cutting down a tree to make it.
Like electric stoves, the temperature of these grills is maintained by both fuel supply and air flow, both of which are largely automated via mechanical regulating inside of pellet cookers. The desired temperature is programmed into the cooker like an electric stove and the temperature remains constant during cooking, again much like an electric stove. However, it is wood pellets that are being burned to provide the heat, often times a steady supply of wood pellets. Regulating the temperature is further backed up by an induction fan that enables convection style cooking, which some chefs likewise swear by. While the automated regulation processes do make cooking an easier endeavor on the cook, it does make the over all system more vulnerable to break downs and may need specialized work to get any repairs done on the device.
The heat of the device is often controlled with an electric switch that can be as simple as a single dial or as complex as a fine tuning system with an LED display. Different systems have different learning curves, but most dedicated cookers can usually figure out these systems with few problems. Determination is key to mastering each system.
However, what makes a smoker grill combo special is that it also allows open flame grilling. Early pellet grills could never hope to muster the heat needed to make open flame grilling possible, but recent improvements in engineering and design have enabled genuine open flame grilling for pellet cookers. Direct cooking of meat is a recent innovation and older pellet cookers will not feature such methods of cooking. Still, for those who swear by a flame cooked burger, these new means of direct cooking are a dream come true.
The pellet grill market is currently expanding. Where once pellet grills could only be purchased from a small, family owned company, now there are a great many pellet cookers for sale from a number of companies that are well known in the field of grilling. Many of these new grills feature not only grills, but also high end craftsmanship and stainless steel plating. On the other end of the spectrum, less expensive, more wide spread pellet cookers are making their appearance in more and more backyards across the industrialized world.
Best Meat Smoker Reviews: Bradley BTIS1 Original Fully Automatic 4-Rack Outdoor Food SmokerIf a totally automatic four rack outdoor smoker sounds like it is just up your alley, then the Bradley BTIS1 may just be what you are looking for. It has a stunningly simple design including a stainless steel interior that gives you an amazing 2288 cubic inch workspace. The front opening door and door mounted thermometer make it convenient and simple to use. Small wood bisquettes are usually used, and these only need to be refuelled every 8 hours or so. This means that for the frequent smoker you can leave things overnight without having to check on refuelling.
The automatic temperature control allows you to be confident that your smoking will be successful, and the classic style is easy to use and keep clean with its tray and drip bowl. For wet smoking you have to keep an eye on the water level from time to time, but especially dry smoking is effortless and fun with this model. It would not be difficult to smoke a lot of meat with this unit. It is functional and practically infallible, producing consistently smoked meats every time. Learn more about this Bradley smoker
Bradley Propane SmokerOperating on a standard 1 lbs. Propane tank, the Bradley propane smoker is easy to use. There is a control unit that is powered by four AA batteries which allows you to finely control the amount of smoke and the cooking temperature. At 20 lbs. In weight and approximately 2 foot dimensions, the Bradley propane smoker is totally portable so you can take it on trips and holidays, but it offers all the cooking and smoking abilities of a full size Bradley smoker. You can use the special wood bisquettes to add any flavour smoke you want. Imagine being able to take your smoker hunting, so you can smoke the meat at its absolute freshest.
The clever rack and foil tent system makes this the ideal smoker for travel and occasional use, and included is a spare foil tent in case of accidental damage and wear. Because of the use of this technology, this smoker is extremely easy to dismantle and move and it is extremely convenient to use when out in the wilds. The price on this smoker is small because of its compact size, so it is also a good value way for anyone to get into the world of smoking, and it is without a doubt the most portable smoker I've seen. So long as you don't need to smoke large quantities of meat at once, this smoker is an excellent choice. Learn more about this Bradley smoker
Brinkmann 810-5301-C Smoke-N-Grill Charcoal Smoker and GrillThe Brinkmann 810-5301-C Smoke-N-Grill Charcoal Smoker and Grill is a straightforward, what you see is what you get charcoal only wet and dry smoker. Porcelain coated charcoal and water pans combat corrosion and the front-hinged door allows you easy access to control your cooking and smoking. The dome lid displays an accurate thermometer and the amazing 50 lbs of food that you can smoke is all arranged on the two included grills.
This is a budget priced smoker that produces fantastic results but without all the complicated gadgets of the automatic machines. The minimal number of parts to go wrong and the excellent quality construction make this smoker a long term investment, with many customers using it for years. Beginners and experienced smokers alike will find this model a treat to use over and over again. An attractive 'pot' shaped design, this will make a perfect gift as well, as its simplicity and versatility will suit almost any smoking enthusiast. Learn more about this smoker
For smoking meat, it is clear that the best results are achieved when you get all of the conditions and temperatures right, and when you can control the smoke perfectly. The Brinkmann design makes this slightly harder to achieve than with the two Bradley smokers, and for meat smoking I think it is better to be able to do more at the same time. For this reason the Bradley BTIS1 is the perfect meaty choice. Now there is newer technology that makes the process of smoking your meat even easier and tastier. You can upgrade to a pellet smoker grill combo for your best meat smoker - Camp Chef Camp Chef Pellet Grill and Smoker Deluxe


Stop by the Hāna Burger Food Truck from 6-9pm on Saturday, October 29th for Taco Night! Taco plates are $10 and include two tacos, a side of beans and rice, and access to the salsa bar. Live music by our very own DJ Clay!
Taco Night Menu
Carnitas Taco Plate (2 Ea) $10
Carne Asada Taco Plate (2 Ea) $10
Combination Taco Plate (2 Ea) $10
Cheese Quesadillas $5
Hibiscus Cooler (Jamaica) $3
Salsa Bar: Papaya Salsa, Pico de Gallo, Roasted Chipotle Salsa, Hawaiian Chile Hot Sauce, Pickled Vegetables, Lime Creme


Traditional Maltese Catering
Discover the time-honored flavors of Maltese cuisine at A Jack Caterers, a renowned pastizzeria established in 1964. Specializing in delivering a taste of tradition, they offer a variety of party items, extensive set menus for diverse occasions, and a unique selection of frozen delights.
About A Jack Caterers
Founded by the culinary talents of Fiorella and Jackson Agius, A Jack Caterers has been delighting taste buds since 1964. Their commitment to crafting delicious pastries is evident in every bite. Whether you’re at their welcoming location in Gudja or opting for their catering services, A Jack Caterers ensures a memorable culinary experience.
Menu Options by A Jack Caterers
Indulge in a diverse array of culinary delights at A Jack Caterers. From Asian take-out and vol-au-vents to pizza, sandwiches, baked pasta, sausage rolls, lasagna, chicken kebabs, meat pies, croissants, hamburgers, and traditional ftiras – their menu caters to a wide range of preferences.
For events on a budget, A Jack Caterers offers a selection of party items and set menus. Their affordable kids’ menu is a popular choice for birthday and communion parties, adding a delicious touch to special occasions.
If you’re looking for a quick and convenient meal at home, explore A Jack Caterer’s range of frozen pastries. Options include chicken and mushroom pies, meat pies, spinach and tuna qassatelli, pastizzi, sausage rolls, and pizza.
A Jack Caterers Logo
A Jack Caterers Address
Visit A Jack Caterers at 1, Dawret il-Gudja, Gudja, to experience the rich tradition of Maltese catering.
Near A Jack Caterers
Situated on the Gudja bypass, A Jack Caterers is conveniently located for those seeking an authentic taste of Maltese culinary heritage.


We had a little get-together on New Year's Day...an annual tradition we have started and are enjoying so much. We love starting off the new year surrounded by friends and family. It's a time for catching up with folks, relaxing, watching the kids play, and eating. There's lots and lots of eating involved.
One of the best dishes I made this year was something I found last minute on Allrecipies.com and it turned out to be a huge hit. Even though I made a huge amount, there was only about half a cup left of this delicious dip.
I figured I would pass along the recipe for those needing a dip for the Super Bowl or some other event. It's so easy and truly one of the best dips I've ever tasted.
Find the recipe here.
We served it with fritos, but when those ran out we moved to wheat thins, thick tortilla chips, and triscuits. All worked well!


*Recommended restaurant by Michelin guide for four years in a row*
Le Souk. The name for ‘the market place’ in towns and cities across North Africa and the Middle East. From one country to another, one thing that remains the same is that ‘the market place ’ is a melting pot of people, sights, sounds, smells and flavours.
Here at Le Souk, our cuisine is our melting pot of flavours and traditional dishes from Morocco, Egypt and Lebanon, expertly prepared by our chefs. Sit back, relax, enjoy our specialities and experience a taste of ‘Le Souk’.MENU
Sunday - Thursday: 5pm - 1am
Friday - Saturday: 5pm - 2am
G/F, 4 Staunton Street, SOHO, Central
Click here to book now!


What is A 1 and A 2 milk?
Milk that contains A1 beta casein is termed as A1 milk (produced by cross breeds & exotic breeds) and milk containing A2 beta casein is termed as A2 milk (Produced by Indigenous cows or Desi cows). There are various studies reporting consumption of A2 milk is safe, nutritious and beneficial to human health. About A1 and A2 beta-casein content in milk is elaborately explained in the book Devil in the Milk by Keith Woodford.
Composition of milk
Milk is composed of about 85% water. The remaining 15% is the milk sugar lactose, protein, fat, and minerals. The protein portion is 80% casein and 20% whey. Beta-casein is 30% of the total protein content in the milk.
All proteins are made up of long chains of amino acids. Beta casein is a chain of 209 amino acids. Due to various reasons mutations occurred and the gene encoding beta-casein was mutated and changed. The mutations took place in such a way that the 67th amino acid in the 209 amino acid chain (beta-casein protein) was switched from Proline to Histidine. This new kind of beta-casein that was created is known as A1 beta-casein.
The cause for concern with milk containing A1 beta-casein is that the 67th amino acid switch from proline to histidine readily allows a digestive enzyme to cut out a 7 amino acid segment of the protein immediately adjacent to that histidine. When proline is present in that location (as it is in A2 beta-casein), that same segment is either not separated at all or the separation occurs at a very low rate. The 7 amino acid segment that is separated from A1 beta casein is known as beta-casomorphin-7, often abbreviated as BCM-7.
BCM-7 is the real “devil” in A1 milk for a number of reasons. It is an exogenous (doesn’t naturally occur within the human body) opioid that interacts with the human digestive system, internal organs, and brainstem. BCM-7 has been linked to type I diabetes, cardiovascular diseases, autism, neurological problems and other serious non-communicable diseases as well.
Adverse effects of A1 milk
- BCM -7 from A1 milk causes damage to nervous, endocrine and immune system.
- BCM -7 from A1 milk causes oxidation of low density lipoproteins (LDL, a bad cholesterol). Oxidised LDL causes arterial plaques and precipitates atherosclerosis.
- Intake of beta-casein A1 milk is associated as a risk factor for type-1 diabetes, coronary heart disease (BCM 7 has a pro-inflammatory effect on the blood vessels), arteriosclerosis, sudden infant death syndrome, autism, schizophrenia etc.
Now there is scientific evidence of the fact that milk of indigenous cow/Desi cows (Bos indicus) contain A2 beta casein and do not produce BCM 7 – called A2 milk and are source for nutritious and safe milk.
The above fact was justified by a study conducted by Dr. KP Ramesha, Principal Scientist, NDRI, Bangalore. Dr. KP Ramesha and his team reported Bos indicus produced A2 milk. The study consisted of genotyping for A1 A2 casein which included Malnad Gidda, Holestin, Jersey, Kasargod and Khillar breeds.
Malnad Gidaa 101/104, Holestin 39/59, Jersey 33/39, Kasargod 44/48, Khillar 12/12 exhibited A2 A2 genotype which clearly indicates that Indian cows produce A2 milk
- KP Ramesha et.al., Malnad Gidda :Unique indigenous cattle of Western Ghat, Published by ICAR- NDRI, Bangalore


Fish Dinner Order form
Below is an online order form.
1. Please choose your dinner options and the quantity
2. Choose French Fries or Baked Potato OR
replace them with Macaroni & Cheese for an extra $1.50
3. Fill in your name, contact number, email, and select an approximate time to pick the food up.
4. One of our volunteers will call/text you at least 15 minutes before your food will be ready.
Please watch for unusual numbers as we are using several different phones to confirm orders.
We will give you a total and confirm a pickup time when we call/text you.
This is completely new to us this year so please be flexible if things don't go as planned. Thank you!


Because of the time this takes to bake (4 hours), stick it in the oven before church. When you return home, you'll be welcomed by a yummy, savory smell, have just enough time to make some mashed potatoes and ... dinner is ready!
2 lbs. beef stew meat
1 med. onion, diced
2 stalks celery, sliced
4 med. carrots, peeled and cut into large chunks
fresh, sliced mushrooms (optional)
1 T. sugar
2 t. salt
3/4 c. tomato juice (or V8)
2 T. minute tapioca
Combine all ingredients in 9X13 baking dish and stir gently to combine. COVER TIGHTLY WITH FOIL and bake at 250 degrees for 4 hours. Serve over mashed potatoes (my favorite) for a complete meal. You can also serve it over cooked rice or pasta.


I recently went on a camping trip in the high desert and had lots of fun cooking with fire. I took along a bunch of veggies to cook the first night. I had the awesome idea of putting eggplant in the fire along with the potatoes. It turned out almost like baba ganoush. I wish I would've remembered to bring a lemon. You can see my foil-wrapped eggplant nestled in the coals in the photo above.
I waited until the coals were hot and stuck the foil wrapped veggies into the sides of the fire.
The eggplant was really easy to tell when it was done - it turned squishy. The potatoes were done after about 45 minutes because the coals are hot enough. The skins got a bit burned, but they were perfect inside.
I added butter, salt, and pepper and they tasted so good, as only camping food can.
I also threw some zucchini and some peppers on the grate. They were super tasty and smokey.
Sorry about the photos' poor quality - it was pretty cold, so I took them super fast.


- Angela SThe atmosphere is cozy and welcoming and staff like Matthew make you feel like you're at home with friends. They have the best coconut milk latte in town, hands down. I'm so glad they're in my neighbourhood!This is my favourite coffee shop in town. The staff are kind and efficient. There is outdoor seating and clean bathrooms. The food is delicious with gluten-free options. The coffee is the best in town because it is made with care.
MADRADZGreat experience on Thanksgiving weekend; they were open for a bit on the holiday, which I love. Kinda shows they’re about lifestyle, not just money-making. The Red Symphony is the only drink I’ve had, and it seems like they’ve upped the quality of their drinks in a world that has begun to sacrifice innovation at the foot of expense. (I also tried the apple cider 🔥) Also... We were really digging the playlist they had running.
- Matt GI love how healthy their selections are. The place is clean, the food is clean, and the people working there are great and always friendly. Their quinoa chili is so so good! It inspired me to make chili with quinoa at home. I love how they have a vegan option in a lot of their menus - it's great! Their smoothies are good too. It's so healthy and thick!


Food Security Consortium believes in the livestock value chain in Kenya and would like to partner with the relevant Ministries, other stakeholders, Dairy & Livestock Cooperatives. And small-holder farmers to see to it that the issues that hinder this sector to realizing its full potential are addressed.
Kenya can produce more of its milk, meet, eggs and other livestock products to satisfy its growing population and even export the rest.
Food Security Consortium has entered into a five (5) Memorandum of Understanding (MOU) with the University of Nairobi to show-case this in its Feasibility Study & Proof of Concept-where research driven initiatives to produce more agro-&-livestock value-chains shall be undertaken, after which, they shall be replicated in other areas (Counties)-where Food & Livestock shall get the best of seeds,breeds,technologies and practices geared towards increased value-chains yields to make Kenya food secure.
Food security Consortium shall have livestock breeding proof of Concept and livestock feeds production at the Kibwezi farm, in Makueni Country starting 2024. Our dairy Industry, cannot progress without the availability of Quality feeds in addition to other inputs.
Food Security Consortium would champion Commercial Fodder production at the Kibwezi farm to sell to the Dairy Industry in the Country.


Introduction to Yoghurt City
Yoghurt City is a unique yoghurt retail concept and offers customers a fresh and health combination of flavoured yoghurt with the opportunity to blend the flavours with fruit and confectionery.
The Yoghurt industry is the latest craze throughout the major cities of Australia and we are capable of supplying New Zealand.
Our Yoghurt products are mixed and blended on the premises which ensures that all flavours are maintained at the highest quality at all times.
All our yoghurt blends are gluten and gelatine free to target for the healthy person.
Our customer base is targeted to females who wish to enjoy a break and reward themselves with great flavours and fresh fruits while looking at healthy eating.
Why join Yoghurt City franchise
– Immediate access to an established business model.
– Top flavour and blends with a large range of product development and selection.
– On the job training with machinery and equipment.
– Business advice for understanding this franchise model.
– Required training in business and systems procedures.
– Low stock holding with high return.
– Buying group.
Contact us by phone or email for further discussion.
P: (07) 5592 0008


Looking for a spot to enjoy some refreshments and delicious hot dogs with some amazing toppings? Come visit us at Bobadog, located at 1108 Blanshard St in Victoria. We offer a great selection of drinks, and we may even have styles of hot dogs you haven't heard of! Our Boba Dog section includes The Godzilla, The Seoulmate, The Maui Wowie, The Cali Bunga, The Longanisa Fiesta, The Saigon Pho Nomenon - our flavours are as unique as their names! We also have a wide selection of Teas, Slushes, Iced Coffee and Lattes, and Milkshakes for you to try. We have some deliciously inviting Fruit Teas for you to try, like the Green Apple Green Tea, the Passion Fruit Green Tea, and our Mango Passionfruit Green Tea. We also have black tea options like the Mango Black Tea, Starberry, Peach, and Lychee. We provide great taste with our drinks - no matter the flavour! Who doesn't like Slush? Try our fruit flavored slushes like Mango, Taro, Taro Coconut, Strawberry, Watermelon, Peach, and Lychee Slush. For something new, try our Yakult Flavour Slush! All yakult flavours can be made into slush. Iced Tea and Latte Options are also available. We have Caramel Macchiatos, Mochachinos, Coffee Crisp, and Cappuccino. We've got you covered with all of your favourite Milk tea options like Matcha, Taro, Ginger, Hazelnut, Brown Sugar, and more. Who doesn't like milkshakes, do come visit us for delicious milkshake options like the Matcha Milkshake, Taro, Oreo, Taro Coconut, Strawberry, and many more. If you want to enjoy our food from the comfort of your own home, order online for delivery or pickup with SkipTheDishes!


I’m a little late to post about foraging wild garlic – but we’ve had such a wet spring here in England that most of the season has been a wash out. Last week I went to an old haunt of mine and was pleasantly surprised to find carpets of it everywhere, the white flowers looking like clouds beneath the trees. Wild garlic is up there with blackberries for a popular and tasty foraging treat. It’s versatile in cooking, easy to identify and has no poisonous look-a-likes. It grows like a weed (weeds are just flowers growing in the wrong place, right?) and you can smell it before you see it! It tastes like a mild form of normal garlic, and can be used in everything from pestos and dips to fresh salads. It’s one of my faves.
Where does it grow?
Almost everyone can forage wild garlic, as it grows all over the country. It starts in January and continues to bloom until the end of May. Old, damp woodlands are usually best, and I always find it grows well with bluebells, probably because they like the same soil. It likes riverbanks, and especially copses of trees near riverbanks. Once you’ve found it, you’ll know it. It grows far and wide, taking over the soil with its dark green leaves. It’s white flowers emerge from April to June and are just as delicious as the rest of the plant!
Identifying Wild Garlic
If you’re ever in doubt as to whether a plant is wild garlic or not – give it a smell! It always has a strong smell of actual garlic, and as it grows in huge swathes, you’ll probably be bombarded by the scent whether you like it or not. Saying that, it’s worth noting that it can look similar to Lily of the Valley, which is a leafy plant with bell-like white flowers. This is poisonous, so be 100% sure that it’s wild garlic you’re harvesting. The Lily of the Valley doesn’t grow in carpets like wild garlic, and its flowers look like little bells, unlike wild garlic flowers.
Harvesting Wild Garlic
Unlike the garlic you’re probably used to, you don’t eat the bulbs of wild garlic. Instead, it’s the leaves and the flowers that are edible. They have a milder taste than traditional garlic bulbs too. Avoid the edges near paths and trees etc, as you don’t want a side of dog pee with your wild garlic pesto. Instead, head towards the middle of the carpet, cutting away the leaves near the bottom of the stem. Only trim 1-2 leaves per plant, and leave an area when you’ve clipped around 5 plants. It’s really important to harvest responsibly and not leave a large area bare of plants! Watch out for bird poo on leaves, and try and clip the younger leaves as these will taste the best. If you’re harvesting when the flowers are in bloom, feel free to pick a few of these. They are just as lovely to eat.
How to Use Wild Garlic
There are a million recipes for Wild Garlic pesto but it’s so good it’s definitely worth giving a try. Blend up the leaves with some toasted pine nuts, olive oil, lemon juice and some nutritional yeast (or parmesan for a non-vegan version). Add this to pasta or as a dip, it has a mild flavour that’s so fresh and tastes of the countryside in Spring. You can also make it into a soup, add the leaves to a salad, or as a side dish in your main dinner. It’s worth mentioning it has loads of health benefits too! Wild garlic is really high in vitamins A and C, is antiviral and also has been shown to reduce blood pressure. There’s still some time left this year to go harvest some, so what are you waiting for?


85% Cocoa Bitter Chocolate Couverture
Net wt: 210gm bars : 85% Cocoa Bitter Chocolate Couverture:Bitter Chocolate Couverture:Pure Chocolate Couverture Our pure chocolate couvertures are a must-have for every home baker, cook and chocolate lover. Ranging from 85% Bitter Chocolate to 52% milk Chocolate, each variant is guaranteed to deliver the wonderful goodness of chocolate . Our healthy couverture chocolates are diabetic friendly, Trans fat free and packed with flavonoids and antioxidants.You can use them to make the delicious chocolate mousse, puddings, soufflés, cakes and so much more.You can also chop them into bits and use in recipes that call for chocolate chips, such as cookies, muffins etc. Grate, curl and shave to garnish your cakes and desserts. Melt to make delicious hot chocolate or use in cooking. The list is endless. Of course, the best part is that you can also directly eat these couvertures. We also manufacture slabs of Milk Chocolate Couverture for those with a sweeter tooth.


Cooking techniques such as roasting, baking, simmering, stewing, frying, boiling, steaming, and many others are easily done on the campfire with only a single utensil — the Dutch oven. Cover and refrigerate to let flavors marry, about 4 hours. I love the non-stick surface of this slow cooker for recipes like this, however, any 4-6qt slow cooker will work just fine. Fry the burgers on one side for several minutes, then turn the burgers. School Cafeteria Recipes. Add grated luncheon meat; saute 1-2 minutes. 5% beef mince, sweet red pepper, salt & pepper, onions, herbs and a handful of breadcrumbs. how to make a stuffed quarter pounder burger wedged between 2 freshlypizza burger recipe! Great for the kids! Which would easily feed 4 people. Press biscuits in the bottom of a greased 9 inch pie plate and form crust. 3.4 g Combine beef, tomato paste, salt, sugar, garlic powder, Italian seasoning, pepper, and oregano in a large bowl. Substitute any 14” signature pizza crust (below) with a gluten-free crust for $3. Taken from "The Complete Family Cook Book". Return to oven and bake for 10 more minutes. Pizza Burger Pie. Mix thoroughly. Fill the crust with the meat. Explore. Hamburger meat makes the crust that is then filled with yummy pizza toppings. 1952 City School Ranger Cookies 1959 City School Sour Cream Coffee Cake Alhambra High School Moore Room BBQ Ribs Apple Valley Schools' Wacky Cake or 3-Hole Cake Baked Peanut Butter Pie Best School Cafeteria Brownies Bloomfield School Chocolate Oatmeal Cookies Brown Bean Chowder Cafeteria Apple Crisp Cafeteria Cole Slaw The taste and smell of a New York pie, topped with Parry’s Parmesan mix – Add any toppings to create a true NY masterpiece. Burgers – I went for homemade that I made using a * burger press . Burger Keto Pizza Toppings. Vegetarian Junk Food .. ZESTY LADY LIBERTY 14” $15.99 • … I almost always add on some pizza or pasta sauce, mozzarella cheese, and pepperonis to my burger keto pizza. In the meantime, take half of crescent rolls and place on bottom of 8 x 8 pan. Spoon Filling into crust; sprinkle with cheese. Put your pizza in the oven on 350F/176C for around 25-30 minutes or until your cheese is melted. This is up to you! Add egg. Allow burger to cook all the way through while the cheese melts and the pepperoni warms. DIRECTIONS. 1 c. Mozzarella cheese (grated) Mix beef with salt, pepper, horseradish, Worcestershire sauce and mustard. Ingredients: 9 (cheese .. eggs .. milk .. salt .. sauce .. sausage ...), Ingredients: 10 (beef .. cheese .. egg .. onions .. oregano ...), Ingredients: 10 (biscuits .. cheese .. corn .. egg .. oregano .. salt ...), Ingredients: 9 (beef .. cheese .. crust .. soup ...), Ingredients: 8 (beef .. cheese .. crumbs .. olives .. onion .. sauce ...), Ingredients: 8 (cheese .. meat .. onion .. parmesan .. salt ...), Ingredients: 11 (basil .. beef .. mustard .. onion .. oregano .. salt ...), Ingredients: 8 (beef .. biscuits .. cheese .. oregano .. salt .. sauce ...), Ingredients: 10 (beef .. bouillon .. crumbs .. ketchup .. onion ...), Ingredients: 9 (beef .. cheese .. oregano .. pans .. salt ...), Brown meats with salt and ... 9 inch greased. https://www.thekitchn.com/recipe-cheeseburger-hand-pies-223932 Total Carbohydrate In saucepan, heat sour cream, water and shortening to 120-130°F (shortening does not need to melt); add to flour mixture. Bake for 20 to 25 minutes—until crust is brown. Bake in 375 degree oven for 15 to 20 minutes or until ground beef is no longer pink. Aug 1, 2018 - Explore Carol Taylor's board "Pizza burger recipes" on Pinterest. Instructions Brown meat and drain, add other ingredients and mix well. Ingredients: 10 (biscuits .. cheese .. corn .. egg .. oregano .. salt ...) 3. https://www.tasteofhome.com/recipes/open-faced-pizza-burgers See more ideas about recipes, favorite recipes, cooking recipes. In saucepan over medium heat, heat sour cream, water and shortening to 120-130°F (shortening does not need to melt) then add to flour mixture. LIL’ AVERY’S CHEESE 14” $13.99 • 18” $16.49. Sprinkle ... 20-MINUTE CHICKEN PENNE WITH ALFREDO SAUCE. DIRECTIONS. Bake 10 minutes at 375 degrees. Food And Drink. Bake in 375 degree oven for 15 to 20 minutes or until ground beef is no longer pink. Add one can of spaghetti sauce. Preheat oven to 350 degrees. In medium mixer bowl, combine flour, yeast, sugar and salt; mix well. Special Diet. https://www.recipetips.com/recipe-cards/u--3686/pizza-burgers.asp ... of 9 inch. Notes on Making Pizza Burgers in a Slow Cooker. https://www.bettycrocker.com/recipes/impossibly-easy-cheeseburger-pie PIZZA BURGER BISCUIT PIE. While this burger tastes like a meatball sub, it's far lighter and healthier. (See biscuit recipe.) In medium mixing bowl, combine flour, yeast, sugar and salt; mix well. Article from 9gag.com. Add egg. Make 1 recipe of rolled biscuits on back of Bisquick box. For your toppings? Quick to put together. Sprinkle cheese on top and bake until bubbly. My recipe made enough pastry for 4 burger pies. Lay 2 slices of cheese on each patty, followed by several slices of pepperoni. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook. Brown hamburger; drain fat. Sun-Dried Tomato, Pesto & Mozzarella Turkey Burgers. If you are thinking about … VIDEO : pizza burger recipe - pizza burger recipe! Best Pizza Burgers Recipe - Best Burger Recipes - Delish.com email@example.com; DFW Area: (214) 741-1300 Long Distance: 1-800-TEXAS13; 400 N. Saint Paul St. Suite 1000 Dallas, TX 75201 Have fun with it. Mix by hand until somewhat smooth. Spread tomatoes over hamburger and sprinkle with remaining ingredients. Pat into a 9x13 inch pan. Mix ground beef with salt and pepper; pat mixture out in a 9 inch pie pan. Note: you can get very creative with this recipe and add other "pizza" toppings such as green peppers, mushrooms, etc. With only four ingredients, this 20-minute meal is sure to be a family favorite. QUICK PIZZA BURGER PIE. Jan 6, 2020 - 4,655 points • 236 comments - Pizza Burger Pie - 9GAG has the best funny pics, gifs, videos, gaming, anime, manga, movie, tv, cosplay, sport, food, memes, cute, fail, wtf photos on the internet! Drain grease. Top with Mozzarella cheese. https://www.recipetips.com/recipe-cards/t--113668/bubble-pizza-26.asp Pizza Burgers-- WA Cafeteria Memories 1970's recipe by Alex and Mary Catherine Stofan, is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. Brown hamburger with onions, garlic powder, salt and pepper. Healthy Recipes. Put on buns or English muffins. Brown meat in large pan ... Line a greased pie pan with biscuits. Spread tomatoes over hamburger and sprinkle with remaining ingredients. Stir in rest of ingredients till combined and the cheese has completely melted. Mix by hand until somewhat smooth. Mix ground beef with salt and pepper; pat mixture out in a 9 inch pie pan. 1 %. Pour pizza sauce over it. Roll out biscuit dough to fit pan or pans. Mix spices, parsley and onion together and spread over meat mixture. https://www.yummly.com/recipes/cheeseburger-pie-with-pie-crust Pour in ... in 375 degree oven for 20 to 25 minutes (until biscuits are done). Cut in wedges to serve. Spread into 9-inch, Preheat oven to 350 degrees. Brown ground beef in skillet and then crumble over dough. Top with grated cheese. Knead it together and form it into four large/thick patties. Spread in greased 9 or 10-inch pie pan to make a crust. Spread into 9-inch pie pan.
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Located in Upstate New York, Piggy Pat's Farm to Table brings healthy and safe meat products to the community.
In 2014, Piggy Pat’s BBQ of Middleville, N.Y./Washington Mills, N.Y. joined forces with Lucki7 Livestock Co. of Rodman, N.Y. to create an all local company from Upstate N.Y. called Piggy Pat's Farm to Table.
Piggy Pat's Farm to Table created a line of healthy, safe meat products for you and your family. Our meat is all antibiotic and hormone free.
Our beef is from 100% grass-fed cows, all raised in upstate N.Y. Each animal is accompanied by an affidavit certified by the United States Department of Agriculture.
Our pork is vegetarian-fed and pasture-raised on Lucki7’s farm which is on the beautiful Tug Hill Plateau just east of the Great Lakes in Upstate N.Y.
Our chickens are free-range, antibiotic/hormone-free and also raised on Lucki7’s farm.
2804 State Route 169
Little Falls, NY 13365


Places to Eat
Well established on the foodie map, Exmouth is a veritable hub of restaurants, gastronomy pubs, and cafes. We are certainly spoilt for choice with fresh seafood and local organic farming on our doorstep. From fine dining, to home cooked pub grub, to an eclectic mix of international cuisine, here are some of our favourite places to eat in Exmouth.
The Point Bar & Grill
Whether you are dropping in for fresh coffee in the morning, a bowl of award winning Exmouth Mussels and a glass of wine at lunchtime or a steak and freshly grilled fish in the evening all will be enjoyed in the restaurant’s comfortable relaxed surroundings all topped off with stunning views of ‘The River Exe and Exmouth Marina’. Given the Restaurant’s location right on the quayside it will come as no surprise that they major on seafood. Exmouth Mussels.
The Grove – Exmouth
With the best seaside views in Exmouth, our beautiful pub is family friendly and welcomes your canine companion too. Serving delicious home-made food including fresh Exmouth Mussels, collected daily from the dockside, an excellent range of craft and cask ales including its very own ‘Young’s Beer’.
The Salutation Inn – Topsham
Surrounded by shops and restaurants, this upscale 18th-century inn is a 2 minute walk from the waterfront and 6 minutes by foot from Topsham Museum. The Salutation Inn Restaurant and Glasshouse Café offers menu’s that change using the finest ingredients. A great place to visit for a special occasion selling the finest food in a unique atmosphere for all occasions.
The Swan Inn – Lympstone
This family-friendly pub and restaurant offers a fantastic experience in a warm and friendly environment, with delicious food on offer and beverages. Real ales on offer and daily specials at a traditional oak-beamed inn with a beer garden in the lovely Lympstone Village a short trip away from TLC.
The Grapevine – Exmouth
This is a venue with character on a corner location with a red brick exterior. The Grapevine Brewhouse is popular with locals and tourists. Their menu is inspired by the American diner Ruby’s and acclaim to have the best ingredients from Devon’s larder including single origin RUBY beef. The Grapevine’s passion for brewing awesome beer and for flipping good burgers is said to be a perfect match, made in Devon!
Sundowners – Exmouth
Owned by Helen who previously owned a successful bar and café – also called Sundowners – in Mossel Bay, South Africa. They are a health choice venue with vegetarian and vegan options. Then, in the evening, a nice place to have a drink with friends, plus tapas and often live bands. One of many of our favourite places!
Saveur – Exmouth
Nigel Wright is head chef and runs the Saveur with partner Kerry. Nigel is trained under Michael Walmsley (formerly of Lucknam Park, Manor and Claridges). Nigel went on to run his own kitchen at The Rose and Thistle in Rockbourne where his food was well-renowned for being creative and delicious. Kerry and Nigel travelled the world for a year, exploring differing cuisines, which has had a great influence on their ideas. Nigel has developed the kitchen and is aiming to get Michelin Star ratings! A must to visit for all foodies!
The Mexican – Exmouth
They have something to suit everyone, from meat dishes, poultry and seafood, to vegetarian choices. Ranging from traditional enchiladas to fresh tuna steaks. The ambiance is superb and is ideally situated in the heart of gorgeous Exmouth, close to TLC Exmouth Bed and Breakfast..
Darts Farm – Exeter
With views across the vegetable fields, their restaurant uses its position within a working farm to its very fullest. Their chefs use the farm shop and food hall as their larder, selecting the freshest of seasonal produce, fantastic quality local meat and fish and the finest artisan products for flavour. An extensive menu is on offer and certainly is a must visit place for a trip to East devon which serves traditional favourites made from the best local produce, such as fantastic all-day breakfasts, Devon sausage & mash, freshly prepared salads, and daily specials such as pan-fried sea bass and home cooked casseroles. They also have a great selection of cakes as well as the much loved Devonshire cream tea. The restaurant is fully licensed, so a glass of wine can be consumed afterall you are on holiday!
Namaste Himalaya is a multi cuisine restaurant at Exmouth, Devon. Literally namaste –means “I bow to you”, my greetings, salutations or prostration to you. The word Himalaya means “abode of the snow”. The Himalayan range is home to the planet’s highest peaks, including the highest ever in Nepal, Mount Everest. A pleasant experience and find in Exmouth.
At Antonio’s, they are passionate about hand-crafted ice-cream and proud of our Carraro 1927 traditional Italian coffee. Antonio’s in Exmouth will focus on the very best of Italian food and drink. In particular, what Italy is renowned for the world over – ice cream and coffee. The coffee you drink is roasted and blended near Venice, Italy, to give the perfect Espresso. We hope you enjoy a ‘Taste of Italy’ here at Antonio’s.
The Farmhouse Hungry Horse Exmouth
Great for families, The Farmhouse is roomy, friendly & fun! Just wait until you see their menu. Whether you fancy a burger or breakfast, a pie or a steak, a curry or a delicious dessert – they have it covered and at ordinary value! After all you pay for what you get!
Spoken is an independent business offering a kitchen, bar, coffee shop, restaurant, the uk’s best spirits bar 2019, the creator of Quick Gin, the supporter of everything local and general all round quality venue – whatever you’re looking for they claim to do it better than the others! If you like gins there is 365 gins on the shelf, 250+ whiskies, 200 + rums, 200+ vodkas, ever-changing beers on draught, cider and some really rare spirits not found elsewhere in the uk.
Puffing Billy – Exton
This is located in the beautiful village of Exton on the east side of the Exe estuary. Just 10 minutes’ drive from TLC Exmouth B&B. They offer a dynamic, seasonal menu of locally sourced produce inside a cosy, recently revamped stylish interior. They change their menus regularly and have a daily changing specials board utilising local produce. On Sundays they offer a delightful selection of roast dinners!
The Olive Lounge
The Olive Lounge is a local Mediterranean restaurant situated on the High Street in Exmouth. A small independent restaurant with owners Mal and Lisa ever present to ensure you enjoy your evening. Offering a selection of dishes from all around the Mediterranean they hope to give you a taste of fresh seasonal produce prepared daily whist offering a nice relaxed atmosphere with friendly staff and service.
The Heavitree is owned by Amy who successfully ran The Swan Inn at Lympstone and will be making her new venture an equal success. On the menu you will be sure to find a good selection of homemade food that is fresh and filling to the palate. A must visit as the wholesome food served to you will leave you with a feeling of making this your local food eatery place! Worth a try!
TLC Exmouth Bed & Breakfast
11 Lyndhurst Road


Welcome back to another festive post on the RT blog! We hope you're ready for some fab (& tasty) festive inspiration because today we're talking about Christmas cookies!
One of our favourite things about Christmas time has to be the yummy sweet treats. There are so many ways you can get creative with your baking during the Christmas period & it's just one of the many reasons we love this time of year so much.
Today we've picked out some amazing Christmas themed cookies that we hope you'll want to try. These biscuits range from simple sugar cookies to more elaborate, crafty creations that take a bit more patience, but no matter what your skill level, we hope it encourages you to get a bit more adventurous & colourful with your Christmas baking!
Here are our favourites we came across (check the bottom of our post for the recipes!) - but there are tons & tons of lovely recipes to try on Pinterest. & if you're in need of some new kitchen textiles to help you feel fab & fashionable while you bake, take a peek at our kitchen bundles!
So here you have it - 10 Christmas cookies to inspire!
- Cinnamon Sugar Cut-Outs!
- Snowy Tree Sugar Cookies!
- Christmas Wreath Cookies!
- Reindeer Cookies!
- Fun Presents!
- Christmas Penguins!
- Simple Chocolate Cut-Outs!
- Decorated Doors Sugar Cookies!
- White Chocolate Dip Ginger Cookies!
- Melted Snowmen!
Posted by: Holly


Study Finds That Diet Can Benefit Crohn’s Patients
A study was undertaken to compare the effectiveness of the Specific Carbohydrate Diet to the Mediterranean diet as treatment for Crohn’s disease with mild to moderate symptoms.
Researched published in Gastroenterology funded by Crohn’s & Colitis Foundation
The Crohn’s & Colitis Foundation facilitates the IBD Partners, which is a patient-powered research network and online registry with more than 15,000 adult IBD patients. Several years ago, patients Jessica Burris and Andrea Meyer proposed to IBD Partners an idea for a research study. As Crohn’s patients, they were seeking an answer to the simple question: “What should I eat?”
“What should I eat?” is a question that gastroenterologists hear often from patients. There are many anecdotal answers, but there had never been a large-scale, randomized trial in the U.S. to provide evidence of what dietary regimes are proven to help. All too often patients had to learn from trial and error how certain foods would impact their condition.
Funded by the Crohn’s & Colitis Foundation and the Patient-Centered Outcomes Research Institute and led by Dr. James Lewis from the Perelman School of Medicine at the University of Pennsylvania, a study was undertaken to compare the effectiveness of the Specific Carbohydrate Diet to the Mediterranean diet as treatment for Crohn’s disease with mild to moderate symptoms. The full study results were published in the May 2021 issue of Gastroentrology.
In the study, 194 adult patients with CD and with mild to moderate symptoms were randomly assigned 1:1 to consume the Specific Carbohydrate Diet or the Mediterranean diet for 12 weeks. For the first six weeks, participants received prepared meals and snacks according to their assigned diet. After six weeks, participants were instructed to follow the diet independently.
The Mediterranean style diet consists of a high intake of fruits, vegetables, nuts, fish, seafood, whole grains and olive oil, and a low intake of red and processed meats as well as sweets.
The Specific Carbohydrate Diet consists of a high intake of unprocessed meats, poultry, fish, and most fruits and vegetables with avoidance of dairy (except some hard cheeses and homemade yogurt), and sweeteners, other than honey.
The research found that a Mediterranean style diet and the Specific Carbohydrate Diet improved symptoms and quality of life for patients. In fact, after six weeks, 43.5% of patients following a Mediterranean-style diet and 46.5% of patients following the Specific Carbohydrate Diet achieved symptomatic remission.
The results showed that specific diets can significantly benefit Crohn’s patients. The study also found that both diets resulted in a reduction in fatigue, pain, sleep disturbance and social isolation. While the researchers recommend the Mediterranean diet because it may be easier to follow, each patient should consult with their gastroenterologist to identify the diet that works best for them.
Results from the Diet to INducE Remission in Crohn’s disease (DINE-CD) research study has the potential to make a significant difference in the lives of Crohn’s disease patients and caregivers. It is a great step forward in the understanding of the connection between disease symptoms and diet.
Want to learn more? The Crohn’s & Colitis Foundation offers a variety of resources with more information about diet and nutrition on their website.


A thin leaf type gelatin that does not have to weigh on scaleThe thickness and weight of each piece are constant. It can be used in units of sheets without weighing, it does not absorb too much, drain easily and melt quickly and able to cook perfectly. From cuisine to dessert, we deliver excellent texture and taste.
|GELATIN LEAF PLATINUM||GELATIN LEAF 500||GELATIN LEAF 400||GELATIN LEAF 300|
|GELATIN LEAF GREEN||GELATIN LEAF Half size|
Gorgeous gloss and transparency. High-class powder gelatin.From cooking to dessert, it is multi-type gelatin that can correspond to any gelatin menu. It's odor-less so it ables to make full use of the material's taste.
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No need to soak and can be used directlyMelt directly into the recipe (liquid) at 50 ~ 60 ℃. It is granule type so it does not form "lumps". We can reduce the work process and bring out the original taste of the material to the full.
|P-160(pig origin)||P-240 (pig origin)||C-160 (cattle origin)||C-300 (cattle origin)|
|RakuRaku Gelatin||Caregiving Gelatin|
Popular collagen which is good for beauty and for health.It is a protein that degrades collagen contained in animals by enzymatic decomposition or hydrolysis to reduce the molecular weight. The raw materials are from fish and pig skin. It is granulated and does not form "lumps". It has good digestion and absorption in the body and has almost no gelling power, so it can be used widely for low viscous beverages and processed food such as soup.
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Gelatin that can be taken easilyCaregiving Gelatin does not need to be soaked, it is a gelatin that can be easily melted. It is a nursing diet for elderly people and for those who have difficulties swallowing and have difficulties eating in daily life. Supports nutritional improvement and to receive hydration.
For both professionals and at home useWidening the range of JELEAF Product line-up JELEAF product series are requested by wide range of customers from chefs, pastry chefs and even from general customers. Please give it a try.


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Bringing a gourmet trend to Cyprus
THOSE little creatures carrying their homes along with them, snails contribute to our lives in many more ways than you could ever think of. They are used in pharmaceutical products, cosmetics and even in cancer research. But perhaps most importantly, snails are a significant food source with a high nutritional value.
Two sisters from Corinth, Greece have succeeded in establishing an export-led business from scratch, which is now also conquering Cyprus much faster than snail’s pace.
The idea for an innovative organic snail farm was conceived when Penny and Maria Vlachou realised the demand for snails was very high and yet only 10 per cent of it was being covered. Snails are often seen as a delicacy, a type of gourmet food, and yet it is in climates like that of Greece and Cyprus where they thrive.
It was therefore the perfect set-up to start an entrepreneurial project that quickly gained pace and is now exporting all over Europe and is considering steady expansion to third countries such as China and Canada.
“Since antiquity snails have occupied an important place in human nutrition and belong to the Mediterranean culinary tradition,” said Maria. She explained that snails are a rich source of calcium, iron, phosphorus, Omega-3 fatty acids and proteins. And research has shown that due to the favourable climate in Greece, the snails grown there are richer in Omega-3 fatty acids.
The organic farm in Corinth began in 2007, starting with only three hectares. The success enjoyed, however, has resulted in it expanding its practices throughout Greece, collaborating with 168 families and managing a total of 1,650 hectares. The snails are grown exclusively on the farms, under strict agricultural and veterinary guidelines, and are certified as organic.
“The meat of snails is tender and has a neutral taste,” Maria said, “which means it can be cooked in endless variations”. Snails can form part of traditional mezedes, such as snail stew; plain with olive oil, tomato and herbs; with risotto; or as part of gourmet dishes, such as with truffle oil and porcini cream; souvlaki, or even tempura. It can be served with other fish and meat dishes, or on its own, cooked or simply pre-boiled. Snails are even suitable for lent.
Fereikos-Helix, the name of the company, derives from the ancient Greek word ‘fere-oikos’, which literally translated means “I carry my own house”, a word that characterises the snail.
“The lengthy process required for cleaning and preparing the snails inspired us to create a series of products that are pre-boiled with or without shells so that this delicious healthy dish can be enjoyed by all without the hassle,” said Maria. Thus since April 2011, FereikosGefsis offers high quality snail products, cleaned and pre-cooked, while the sisters said that from May 2013 the company will launch convenient ready-to cook-meals (in cooperation with the famous chef Ettore Bottrini).
“People nowadays want quality food, they are searching for authentic and organic products, that are though easy to prepare,” explained Maria.
Seventy per cent of the company’s production is exported abroad, with Lordos Hospitality Group partnering Fereikos for the distribution of the products in Cyprus. The products are sold in various-sized bottles and cans, and original recipes can be tasted at Limoncello Deli-Bar at the Ayios Antonios Municipal Market in Nicosia.
Andreas Lordos, owner of Limoncello told the Sunday Mail that soon the products will also be available at large supermarkets, as well as restaurants and hotels throughout Cyprus.


Browse our most popular section of our menu, you can even feel free to order ahead, and we will let you know in minutes once we receive your order that it will be ready for pick up.
Order can be scheduale in advance also for later time or date.
Order from the confort of where ever you are. We are partner with our local food delivery services to ensure that what ever you chose will arrive promptly & deliciously.
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Mykonos Greek Restaurant If you’re into Greek or Vegetarian cuisine we invite you to drop in at Mykonos Greek Restaurant located on Coral Way in Miami. Our chefs prepare their meals with only the finest and freshest ingredients, which puts us a step above the competition. Our eclectic menu serves healthy vegetarian specialties like Vegetarian Mousaka, Lasagna, Greek Style Omelet, and Melinzanes Tylixtes (eggplant rolls). All are served with pita bread and rice or fries. Some of our Greek special entrees include Mousaka, Keftedes, Roast Leg of Lamb, Pastitsio, Souvlaki Platter and Gyro or Chicken Gyro Platters. All are perfectly prepared in our kitchen and will leave you feeling satiated and happy. Use our easy online ordering system and our timely delivery service. We promise you won’t be disappointed!


Baseball players are notorious for their borderline obsessive compulsive routines, which range from hitters adjusting batting gloves after every pitch to the methodical pre-game routines of starting pitchers. Perhaps the most flavorful of all MLB routines, however, belonged to Hall of Fame third baseman Wade Boggs, who would eat a meal of chicken before every game. This tradition started after he noticed a correlation between his multi-hit games and his consumption of the poultry dish. In a more logical explanation, Boggs described the consumption of chicken as part of a ‘cocoon’ that helped insulate him from external distractions before every game. The extra protein intake certainly didn’t hurt, as Boggs amassed more than 3,000 hits by career’s end, leaving only one question remaining — did he prefer fried or grilled?


I made it to the 1 month mark on this incredible wellness journey!!!
- I've lost 12 pounds on this incredible, organic cleanse program
- I'm well on my way to meeting my goal - shed 25 - 30 pounds before Hawaii in July.
- I'm eating healthier and loving the amazing recipes and the family is eating healthier and learning good eating habits, by default.
- I love my shake days!
- I love my cleanse days even more!
- I thought I would never be able to break free from coffee and diet coke. I ABSOLUTELY could and did! I'm soo happy for that!
- I'm saving money on my groceries with this program and eating soo healthy. I love that this program pays for itself.
- I can do this!
5 LBS Week over week weight loss12 LBS TOTAL weight loss since starting the shake/cleanse/healthy eating
14 LBS TOTAL weight loss since eating healthier
Daily vittles - April 27 - May 3:
Sunday: Slow Cooker Pineapple Salsa Chicken http://www.skinnymom.com/2014/01/05/skinny-pineapple-salsa-chicken/
Monday: Panko Chicken with artichoke
Tuesday: Crispy Shrimp Burgers http://www.skinnymom.com/2014/01/23/crispy-shrimp-burgers/>
Wednesday: I did a cleanse and the family had leftovers
Thursday: I did a cleanse and the family had leftovers
Friday: Grilled Chicken with Black Bean Mango Salsa


BAREORGANICS® BERRY IMMUNE BUNDLE - EXCLUSIVELY OURS!
All BareOrganics Superfood Water Enhancers utilize minimally processed ingredients to maintain potency and freshness without added sugar or artificial flavors or preservatives and are proudly USDA Organic, Non-GMO, Kosher, Keto-Friendly and Gluten-Free.
Elderberry Liquid Drops deliver naturally occurring antioxidants to boost the body’s natural defenses for immunity support. BareOrganics Elderberry Liquid Drops are made with organic elderberries for optimal wellness support. These liquid drops are available in a compact vial and do not need to be refrigerated, making them ideal for those with active, on-the-go lifestyles.
All BareOrganics Liquid Drop formulas are developed without harsh chemicals or ingredients, and are proudly USDA Organic, Non-GMO, Kosher and Gluten & Alcohol-Free.


Personal Nutrition Programs
Invest In Your Nutrition
If you’re looking for the best strategy to dramatically improve your health, then you’ve come to the right place.
Many people today struggle with weight issues, diseases, and other health problems that impair their ability to enjoy life. Many resort to pharmaceutical drugs and other conventional methods to relieve their symptoms, but these are actually just Band-Aid solutions that typically result in more harm than good.
What they don’t realize is that they can significantly improve their health by just changing their diet and eating habits. PAC's nutrition planning will help you make the necessary lifestyle changes!
The basics of a healthy diet include:
- Consume a variety of nutrient-dense foods within and across the food groups, especially whole grains, fruits, vegetables, low-fat or fat-free milk or milk products, and lean meats and other protein sources.
- Limit the intake of saturated and trans fats, cholesterol, added sugars, sodium (salt), and alcohol.
- Limit caloric intake to meet caloric needs.
Personal Nutrition Plan Options
PAC can design a nutrition plan made specifically made for you and your goal. Meet with one of our certified trainers to get an initial body fat, nutritional needs and goal assessment.
Once time plan $99
If you are a personal training client at PAC, you SAVE!
Add on a custom plan for only $69.00
Let us customize your nutrition needs. We can put together 4-12 week nutrition plan just for you! We can add multiple weekly plans and add weekly check-ins to keep you accountable.
Contact for price


Recently, the USDA announced a proposed rule that could put our children’s health at risk by weakening nutrition standards in school meals. Our children need healthy, nutritious foods to thrive and to succeed at school but the USDA’s proposed rule would let schools serve fewer fruits and vegetables and more foods like pizza, burgers, and fries.
We need to tell the USDA that they’re making a mistake and that our children’s health and well-being should be their top priority. Please take just a few moments to submit a comment to the USDA telling them you oppose the proposed rule before the April 22nd deadline!
Whether your family would be directly impacted or not, we all have the right to have a say in how our children and the next generation are fed in schools. It is critically important that the USDA hear from as many health advocates as possible.


16 October 2020
By Tom Collins
Top products bought through app in Cork include fresh milk, mixed peppers, orange juice, bananas, and mushrooms
Aldi Ireland today announced it has more than doubled the number of products available for home delivery through its partnership with Deliveroo in Cork stores. Customers can now order more than 330 products through the on-demand delivery service and can have groceries delivered to their door within 30 minutes.
Trends show that the top five items purchased in Cork through the app are fresh milk, mixed peppers, orange juice, bananas, and mushrooms with customers focusing predominately on fresh produce and food products.
Aldi initially offered around 140 essential items for customers, including bread, milk and fresh produce, through the Deliveroo app. The service was initially available from two Dublin stores in June, but has since expanded to three more counties, namely Cork, Galway and Meath, and nine stores in total following a fantastic customer response.
A wide variety of everyday staple items are now available to order through the app, such as fruit and veg, meat, eggs, rice, pasta and flour as well as much-needed essentials including cooking and cleaning products. Since launch, the average time between placing and order and receiving goods is 30 minutes and customers report satisfaction scores of 96% consistently.
The trial is the first major on-demand convenience partnership for Deliveroo in Ireland.
Niall O’Connor, Aldi Group Managing Director, said: “At Aldi, we are delighted to see customers are so pleased with our 30-minute online order offering through Deliveroo. Increasing the number of products available through the app will make it easier for people to get much-needed groceries delivered right to their doors quickly and safely. This is an exciting new venture for Aldi, and we look forward to continuing our strong partnership with Deliveroo into the future.”
Ajay Lakhwani, Vice President of New Business, Deliveroo said: “At Deliveroo, we are pleased to be working with Aldi to offer more products to those people who need them. It is great to see that customer satisfaction with the service is very high, and we look forward to working with Aldi in the future to ensure that people are getting the food they need and want during this difficult time.”
The on-demand delivery service, which sees orders picked and packed by Aldi staff for delivery by Deliveroo’s network of delivery riders, is a vital service for those people who may be self-isolating or vulnerable due to Covid-19. All orders are fulfilled by Deliveroo riders contact-free to ensure safe delivery for customers.


Now over 45,000 readers.
"Jack's Gourmet Recipes"
Jack's Special Coffee:
Put one cup of mountain grown coffee beans into an argyle sock.
Then pour boiling water over and through the sock.
When the coffee is a rich brown color, take your foot out.
Jack's Gourmet (or, if you prefer; Grommet) Stuffed Peas:
Take two LeSeur peas. Stuff each with a leg of lamb.
Coming soon: Watch for our Oriental Poultry Edition, featuring rare and
exotic dishes by renowned Chinese chef, Hung Duk.
Copyright © June 8, 2001 by Jack Blanchard. All rights reserved.
Reprinted by permission.


Dear United Egg Producers:
Please help end the use of cruel cages in the egg industry by making your cage-free certification the only UEP certification.
I just saw video footage of horrific animal abuse at a UEP-certified egg producer—Shady Brae Farms. What I saw made me sick to my stomach: hens suffering from open wounds, bleeding prolapses, and extreme feather loss; dead birds rotting in cages with live birds still laying eggs for human consumption; and hundreds of thousands of hens crammed in wire cages so small the animals could barely move for nearly their entire lives.
The blatant animal abuse documented at this egg factory farm is the stuff of nightmares.
Confining hens in cages is so cruel that California and Michigan have banned the practice. Massachusetts and Rhode Island are currently considering similar bans.
Additionally, leading food retailers, such as Kroger, Albertsons, Safeway, Costco, and Target, and nearly 100 other retailers, restaurants, foodservice companies, and food manufacturers have pledged to switch to cage-free eggs. Even McDonald’s, Burger King, and Subway have demanded their egg suppliers stop cramming hens into cages.
When will UEP listen to consumers who care about animal welfare and mandate its certified member farms go cage-free?


Compare your food intake against your USDA standard using the USDA MyPlate Menu Planner.
(If you deem the information needed for this assignment to be personal, you can develop a reference individual.)
2. Next go to https://www.supertracker.usda.gov/foodtracker.aspx
and type the food list of foods you consume in a typical day/24 hours. List the specific name of the food consumed (i.e. ground beef, carrots, milk) and the amount consumed. There are no foods called meat, fruits, or vegetables. Choose the amount consumed, the No. of servings, the portion size, & the meal, & click add. Repeat the process until all the foods have been entered for the day.
Guidelines for portion sizes you can use as references:
½ cup is about 1 handful, 1 cup is about 2 handfuls
1 soda can is 12 ounces
1 teaspoon is about the size of your pinkie finger
1 tablespoon is about the size of your thumb
3 ounces of meat/fish/poultry is about the size of a deck of cards
1 ounce of cheese is about the size of a computer disk
3. Answer the following questions
1. How many calories were recommended?
2. How many calories were actually consumed?
4. Fill out the following chart concerning your “MyPlate”.
Food Group Recommended Actual Approximate % Consumed
Ounces of grains
Cups of vegetables
Cups of fruits
Cups of milk
Cups of meat/beans
5. Click on Reports (at top of screen)
Go to Nutrient Reports
Select the day you input it in the calendar.
Choose Five vitamins and minerals you didn’t meet Name of actual food that could be added to improve the status


Concordia Taste Poznań Restaurant
A restaurant teeming with passion and creativity that pays tribute to a return to the roots of Polish and regional cuisine, based on seasonal and artisanal ingredients. A unique place with the world's largest selection of native wines, born out of respect for Polish wine culture. Enjoy lunch, an a'la carte tasting menu, a business meeting or a family celebration #prostozpolski.Check our offer
At Concordia Taste you will organize:
Fulfill your dream of a city wedding and celebrate this special day in the modern and atmospheric spaces of our restaurant. Author's menu composed by Chef Adam Adamczak, complemented by an extensive wine and liquor list by our sommelier Jacek Kulza, sublime wedding decorations prepared by the best florists, support of a wedding planner who will take care of every detail of the ceremony. All this will give your wedding an original and unique atmosphere.See more
Communions and christenings
Make your child's baptism or Holy Communion an unforgettable moment in your family's life and invite your loved ones to Concordia Taste. The elegant setting, and the original menu prepared by the chef will emphasize the uniqueness of this moment. In turn, the atmospheric terrace full of greenery, the relaxation area and the play area will ensure a casual and family atmosphere for the meeting. We invite you to both intimate celebrations for the immediate family and lavish parties for dozens of people.See more
Looking for a place to host a birthday party, bachelorette party or get-together with friends? We invite you to the Concordia Taste Restaurant. Waiting for you and your guests is the author's cuisine referring to Polish culinary traditions, carefully selected list of domestic wines and spirits, stylish, post-industrial interior and intimate atmosphere conducive to conversation, convenient access and location in the center. Eat, play, celebrate.See more
Take your business meeting, team-building or corporate event to a higher level, Invite your colleagues and partners to a culinary workshop led by Chef Adam Adamczak, professional tasting of author's cuisine and wines from Polish vineyards, an elegant lunch or dinner. In the very center of business and creativity, in the post-industrial spaces of the restaurant, where a new canon of Polish cuisine is being created.
At the Polish table
Following the rhythm of nature with the changing seasons, we put into the hands of our guests an a'la carte menu, which is composed based on seasonal ingredients: the harvest of Polish fields, orchards and forests, and products from trusted local suppliers. Drawing handfuls from Polish culinary art and tradition, we present dishes inspired by the cuisine of the regions in an unconventional and modern way. Passionate about native wine culture, we invite you to discover the world's largest selection of Polish wines, prepared by our sommelier, Jacek Kulza.
Center for creativity and taste
The Concordia Taste restaurant occupies the spacious interiors of a historic, more than 100-year-old building in the heart of Poznan, where industrial style is skillfully combined with furniture by Polish designers, accessories made of natural materials and vegetation. The atmospheric garden, windows overlooking the Przystań Sztuki and the Bałtyk skyscraper, the atmosphere full of friendliness and openness makes it an ideal place for family and business meetings. At any time of day or year. With Polish wine and tastes of the regions in a completely new interpretation.
Adam Adamczak - Chef
He is a true fan of Polish cuisine, whose great passion is cooking and culinary travels around the country. A collector of traditional family recipes, a discoverer of regional flavors, a perfectionist who builds his original menu exclusively around high-quality, seasonal ingredients and products from personally known suppliers. Each dish he creates is a nod to nature and a true display of culinary artistry.


Club’s Groups &Seniors
Choice of Main Course
Beef or Chicken Schnitzel Beer Battered Fish Fillet
Grilled Fish Fillet Crumbed Fish Fillet
Crumbed Sausages Vegetable Pattie
Crumbed Calamari Vegetarian Spring Rolls
Chicken Nuggets Pizza (no chips or salad)
Served with Chips and Fresh Salad
Cheesecake with coulis and cream
Pavlova with fruit coulis with cream and chocolate tear drops
Blackforest cake with cream
Cheddar cheese & biscuits
Vanilla ice cream
Freshly Brewed Coffee or Tea with Your Meal
2 Hour Cruise: Cruise only (no lunch) $12 adult $9 child
Main course & dessert $32* per Adult $23 Per Child
2 1/2 Hour Cruise: Cruise only (no lunch) $17 adult $10 child
Main course & dessert $37* per Adult $25 Per Child
For Bookings and Enquiries
Call Alison on 0418 832 068
*Seniors discount is $2pp on this price – not in conjunction with any other discounts
Meals can be vitamised if required
Menu is subject to availability
Please give advanced notice of any special dietary requirements
$10 deposit per person payable within 2 weeks of booking.
Booking confirmed once deposit received.
Final number of guests must be confirmed 30 days prior to cruise date.
Full payment and any dietary requirements must be received 14 days prior to cruise date unless it is a private charter in which payment must be received 30 days prior to cruise date.
Please note- Departure at the end of the function is to be within 15 minutes or additional charter cost of $100 for every 15 minutes or part thereof will be charged


Hummus is a Levantine Arab dish... Levant was originally applied to the "Mediterranean lands east of Italy", from the Middle French word Levant meaning "the Orient". Did you know that the full Arabic name for hummus is ḥummuṣ bi ṭaḥīna which means chickpeas with tahini? Wikipedia is wonderful for finding out new things.
Hummus was not a favorite dish of mine when I was little. Funny how things change. Becca told me today, while I was mixing up a batch, that she didn't like hummus. She prefers candied dates (hot coconut oil and dates, ground up).
One of our favorite ways to eat hummus, is spread on rice cakes and topped with a slice of fresh tomato. Yum!
2 c. Chickpeas/Garbanzo Beans, dried
5 c. Water
1/3 c. Olive Oil
5-6 cloves Garlic, peeled (may want to use less if you don't like spicy)
1 Tbs. Sesame Tahini
1-2 tsp. Sea Salt
- Choose your method of cooking*. Remember, when you choose your pot that the chickpeas will double in size. As they expand, they will get softer. When they mash easily they're done.
- Drain the cooking liquid off. Add olive oil, garlic, sesame tahini and sea salt. Mix well.
- Grind small batches in your food processor. Pour into a container and refrigerate.
*You have two choices for cooking chickpeas. On the stove(45-60 min) or in the crock pot (on high: 3-4 hrs). If you cook on the stove, you will need to stir often and add more water as needed. If you use the crock pot, it's more of a dump and forget it method.
How do you make hummus? What do you add or change?


PRESS RELEASE: Quinlan Brothers Ltd commences processing of first generation of salmon from Grieg Seafood
October 30, 2023
The first generation of fish in Placentia Bay in Newfoundland has been farmed with good fish health and welfare. Grieg Seafood will continue to develop its farming region in Newfoundland gradually and responsibly.
Marystown, October 30th 2023
Last week, the first fish were harvested and then packed at Quinlan Brothers Ltd.’s processing plant in Bay de Verde before they were transported to customers in the North American market.
Fish from the farm Red Island are currently being harvested. The first generation of fish spent about a year in Grieg Seafood’s freshwater and smolt facility in Marystown and was transferred to two ocean farms in Placentia Bay in 2022.
The harvest of the first generation marks a milestone for Grieg Seafood Newfoundland. The company started developing the aquaculture project in Placentia Bay in 2014.
The first generation of fish has grown well throughout the year. Deep pens, no need for treatments of any form as well as transfer of best practices from similar conditions in other Grieg Seafood regions have contributed to good fish health and welfare throughout the production cycle. The first generation has a survival rate of 92 percent. The annual survival rate of all of the fish in the ocean farms is currently 96 percent.
The fish has been farmed with no sea lice issues.
The fish farmed in Newfoundland will be transported to the growing North American market without the need of air freight, making it a local alternative with low carbon emissions.
In the Spring and Summer of 2023, Grieg Seafood transferred the next generation of fish into three new ocean farms. The second generation will be harvested in 2024.
Andreas Kvame, CEO of Grieg Seafood ASA, said:
“Harvesting the first generation of fish in Newfoundland marks an important milestone for Grieg Seafood. I am pleased to see that the fish has good welfare and that biological control has been strong.
This first, successful generation shows what enormous potential Placentia Bay in Newfoundland holds for sustainable salmon farming. This is especially true in light of the booming North American market just next door, where consumers are increasingly asking for local, healthy and climate friendly food. We will continue to develop our production in Newfoundland gradually and responsibly during the years to come.
I want to congratulate all of my hard-working colleagues in Newfoundland with this achievement.”
Knut Skeidsvoll, Managing Director of Grieg Seafood Newfoundland, said:
“Since 2014, we have been working towards this day, when we are finally able to send salmon grown in Placentia Bay to our customers and consumers. I am pleased with the biological performance of the first generation, including the survival rate as well as strong sea lice control.
I want to thank all of my colleagues in Newfoundland for their hard work during these years, as well as the local communities of Placentia Bay and the Province of Newfoundland & Labrador for their support. We will keep developing our Newfoundland region step by step, and create jobs and value for the communities where we operate for years to come.”
Robin Quinlan, President of Quinlan Brothers Ltd., said:
“Quinlan is honored and excited to partner with Grieg Seafood on this next step of seafood production. Our relationship with Grieg is based on shared commitment to sustainability, innovation, and quality.
We’re sending our congratulations to Grieg for the successful growth and harvest of this first generation of fish. They represent the beginning of a new opportunities for stability, employment, and growth in our region and beyond into international markets.”
About Grieg Seafood Newfoundland
Grieg Seafood Newfoundland currently has an on-land RAS facility consisting of a hatchery, a nursery and a smolt unit in Marystown, as well as five marine farms in Placentia Bay. 14 licenses are currently approved.
Grieg Seafood aims to harvest 5000 tonnes of salmon in Newfoundland in 2023.
Grieg Seafood is developing the project based on existing best-practice farming technologies.
The company is still in an early phase and will expand the project gradually and responsibly, in line with biological developments.
The aquaculture project in Placentia Bay started in 2014.
About Quinlan Brothers Ltd.
Quinlan Brothers Ltd. is a multi-species seafood processor operating plants across rural Newfoundland.
At facilities in Bay de Verde, Baie Verte, and Old Perlican, Quinlan processes snow crab, cod, turbot, squid, capelin, salmon and other species.
Over the last 70 years, Quinlan has built a reputable and sustainable multi-species seafood operation in Newfoundland & Labrador.
As one of the region’s largest seafood producers, Quinlan exports multi-species products to more than 20 countries worldwide.
Chief Communications Officer
Grieg Seafood ASA
Phone: 0047 48185505


In alignment with the British Nutrition Foundation’s Healthy Eating Week taking place from 14 to 18 June 2021, the WJ Wellbeing theme for June is ‘Nutrition and Healthy Eating’.
This is a great opportunity to reflect on your lifestyle and look to make improvements to enhance your health and wellbeing – particularly around what you eat and drink.
Here are five top tips from the British Nutrition Foundation, to find your healthier you:
- Eat well – choose a wide range of healthier foods in the right portions
- Compare nutrition labels to make healthier choices
- Increase your fibre – make sure you get your five-a-day and eat more wholegrains
- Drink plenty – have at least 6-8 drinks a day
- Make super swaps – go for lower salt, fat and sugar options
We are also excited to invite you to join us on our events for the month:
Keeping Well Webinar on 28 June, 2pm
Nutrition and Healthy Eating
We will be joined by a nutritionist who will be discussing the importance of a healthy diet and how to make more mindful choices when it comes to food. The webinar will explore how to make small, sustainable changes to your diet. Please click here to register your attendance.
Wellness Wednesday – available on the WJ Hub from 30 June
Be the Chef
Pulling together healthy eating know-how with practical cooking tips can help you make tasty, healthier dishes and meals. This Wellness Wednesday will provide a cooking tutorial to make a healthy and nutritious dish. To watch the tutorial, sign in to the WJ Hub from Wednesday 30 June and go to Further Learning> Keeping Well> Wellness Wednesdays, or if you’re already signed in, click here.
We look forward to seeing you on our events.


Whether it's an afternoon snack, a hot cup of coffee or a relaxing meal with friends or family, take a break to recharge, refuel and indulge in a variety of Murray restaurant and food options. Fashion Place Mall’s restaurants and food court options offer an exceptional dining experience for any occasion.
California Pizza Kitchen is a casual-dining restaurant serving up California creativity through its innovative menu items. CPK provides a range of inspired dishes, from hand-tossed and hearth-baked California-style pizzas, to imaginative salads, pastas, entrees, soups, sandwiches and beverages.
Offering, take-out, curbside, catering, online ordering and an award-winning CPKids Menu.
Guests are invited to join the Pizza Dough Rewards program. For every $100 spent at CPK, they will receive $5 of Pizza Dough Rewards that can be redeemed on their next visit.
The Cheesecake Factory serves much more than just cheesecake! We are a unique, upscale casual restaurant offering more than 200 menu selections including Appetizers, Specialty Salads, Pastas, and Pizzas, as well as great Steaks and Chops, Fresh Fish, and Sandwiches. Be sure to save room for one of our 50 delicious cheesecakes and desserts with a cappuccino or latte. At The Cheesecake Factory, there is truly "Something for Everyone"!
Enjoy our high-energy atmosphere daily, serving Lunch, Dinner, Late Night Dining, a Full Bar, and Sunday Brunch. For your convenience, we also offer our entire menu for Take Out.


Our little town of Alachua has grown a lot in the 30 years that I have lived here. It used to be that you could not get any food at all but now there are a few restaurants, and a really fine place to get salad and pizza. It's called Main St Pie and it is run by the Langes -- pictured here are Brittany, Kristen, and Annette. They make a really fine pizza with great quality ingredients.
We were in for lunch today and you always leave full and happy. The atmosphere is very friendly and, by the way, they are less than one mile from I-75. So if you are going through Alachua, FL, and you have a hankering for a really good pizza, you know where to come.


CORN, TOMATO AND BURRATA SALAD
SERVES: 4 PREP TIME: 10 minutes COOK TIME: 5 – 6 minutes
1 (269g) package of Green Giant* Simple Steam* Garlic Parmesan Corn
2 cups multi-coloured cherry tomatoes, halved
4 cups arugula
1 (250g) package of burrata cheese (2 balls)
4 tsp. olive oil
1/4 cup chopped basil
Freshly ground pepper
Prepare Garlic Parmesan Street Corn as directed on pack.
Toss with tomatoes in a bowl and macerate in the refrigerator for 15 minutes.
Place 1 cup of arugula on each salad plate and evenly distribute corn/tomato mixture on each plate.
Cut or tear both burrata balls in half and place half on top of corn/tomato mixture on each plate.
Drizzle each plate with 1 tsp. olive oil and top with chopped basil. Salt and pepper to taste.
For more recipes, go to GreenGiantCanada.ca
© 2022 B&G Foods Canada, ULC. All Rights Reserved.
*T.M. of B&G Foods North America, Inc., used under license.


"Kid in a Candy Store"
A project completed in ARTDES 255.1 at the University of Michigan. I want to celebrate the local farmer's market and show others how I view the wide array of foods offered. I see the produce in an exciting way, similar to how children get excited to go into colorful candy shops. Through color, vibrancy, and close up shots, I celebrate how lucky I am to have a access to fresh produce in a city.
The final display, smaller images: l 11"x7.5", larger image: 21"x15"