We are proud to announce that we will be catering for this years “Annual Chamber of Commerce Dinner” it is on June 16th at 6pm, and tickets are $40.00 per person or $300.00 for a table of 8. If interested please contact The Chamber of Commerce directly, and enjoy our lovely display of over 200+ gourmet cupcakes!
We are also proud to announce that we will be at this years “Freedom Fest 2012” on July 4th at the IVC campus, stop by and try one of our “Star Spangled cupcakes” specifically created for this event!
-PICTURES COMING SOON-
Buttermilk milk chocolate cupcake with a milk chocolate frosting. Filled with fudge topped, dunked in chocolate ganache and sprinkled with white chocolate curls “chocolates revenge”
More cherry birthday cupcakes!
Fudge Oreo Cupcake-vanilla bean batter with vanilla buttercream and crushed oreo frosting, topped with a chunk of hershey bar, drizzled with fudge-esque chocolate and sprinkled in powdered sugar
VEGAN Chocolate chip cookie dough cupcake- Chocolate batter with a cookie dough filling, topped with a brown sugary vanilla bean frosting and decorated with choc. chip pieces.
Strawberry cheesecake and “Berry Me” Vanilla sour cream cupcake filled with raspberry jam,topped with a decadent almond & vanilla buttercream frosting, garnished with a fresh blackberry on top
Buttermilk chocolate cupcake with a creamy peanut butter frosting. Topped with peanut butter bits and rolled in fresh peanuts “Peanutbutter cup”
White chocolate cupcake with white chocolate frosting. Filled with cherry, dipped in a chocolate ganache with a cherry on top
Red Velvet cupcake with a butter- vanilla cream cheese frosting, dipped in chocolate ganache, sprinkled with powdered sugar.
Coconut cupcake with a vanilla coconut buttercream frosting. Topped with freshly sweetened coconut flakes
Salted chocolate almond cupcake- Rich almond chocolate batter, frosted with a vanilla/almond milk chocolate buttercream frosting and topped with crushed salted pecans.
Banana Butter cupcakes-ripe banana and brown sugar batter iced with a peanut butter buttercream frosting and topped with salty halved peanuts and drizzled in orange blossom honey
Vanilla cream cupcake with a cherry and marscapone frosting topped with a candied cherry and powdered sugar!
Milk chocolate raspberry and almond cupcakes with a vanilla almond batter, topped with fresh raspberries blended with milk chocolate and dusted with powdered sugar
Cherry cupcakes with a cherry buttercream frosting and birthday sprinkles.


Spinach and feta filo Pie
100g pine nuts
300g feta cheese
50g Cheddar cheese
a good knob of butter
400g pre-washed spinach (I use frozen )
1x 270g pack of filo pastry
Half a nutmeg.
Pre-heat your oven to 180°C. Heat a dry ovenproof frying pan over a medium heat and lightly toast the pine nuts until they are just tinged brown. Remove from the pan and put to one side for a moment. I don't always use the pine nuts
Break the eggs into a large mixing bowl, then crumble in the feta cheese and grate in the Cheddar. Add a good grind of pepper and a couple of pinches of dried oregano. Then grate in the zest of 1 lemon and a drizzzle of extra virgin olive oil.
In a spring loaded cake tin
Take the file pastry out of the fridge and lay a large sheet of greaseproof paper on a clean dry worktop. Rub a little olive oil over the paper, then scrunch it up and lay it out flat again. Arrange four to five sheets of filo pastry in a rectangle, overlapping a bit at the edges, so they almost cover the paper. Rub some olive oil over the sheets, then sprinkle over a pinch of cayenne pepper and season lightly. Repeat until you have 4 or 5 layers of filo.
Add the egg cheese spinich mixture
Fold over the edges of the filo pastry back over so that they completely cover the egg mixture.
Cover top with last sheet of filo brush with oil.
Cover with a damp piece of grease proof paper
Bake 1 hour to 1and a half hours. The deeper the pie the longer to cook
I have made this loads and only cook a batch at a time you can leave the rest of the dough in the fridge or freezer so that you always have it ready for an emergency
100g cold unsalted butter, cut into chunks
100g plain flour, plus extra for flouring
pinch cayenne pepper
1 heaped tsp mustard powder
100g finely grated parmesan,
1 egg, beaten
Poppy seeds or sesame seeds
Preheat the oven to 180C/350F/Gas 4.
Place the butter and flour into the bowl of a food processor with the salt, cayenne, mustard powder and cheeses. Process together to begin with, and then finely pulse the mixture in short spurts as you notice the mixture coming together - it will eventually bind without the need for egg or water.
Form a sausage about the size of a £2coin .Wrap in cling film and leave to chill in the fridge over night
Roll in or brush with beaten egg then roll in seeds
Cut the biscuits in thin slices ( about the with of a 10 pence )
Lay them out on a greased baking tray about 2cm/¾in apart
Bake for 5 to 10 minutes, ( depending on thickness ) or until they are a gorgeous golden-brown colour; the superb smell will also inform you that they are ready.
Carefully lift the biscuits off the tray using a palette knife and place on a rack to cool. The biscuits will keep well in a sealed container for a few days .


Super Foods of the Bible
A walk through the Bibles secrets of health and longevity.
Sundays at 5:30 PM with a light meal of Bible foods. Seminar will includes topics like:
The Garden of Eden Diet
The prophet Ezekiel’s bread recipe
The prophet Daniel’s formula for looking great in 10 days
Heaven's diet plan
Begins: September 11, 2011
Location: Fellowship Hall
Seventh-day Adventist Church
123 E Monico St.
Rhinelander, WI 54501


Every year has one day in May dedicated to celebrating the amazing job mothers do. I myself, have been fortunate enough to have an awesome relationship with my mom so celebrating her on this day in an extra special way is a great way to thank her for being such a terrific mom! At Birthdays and Bottles, we would love to help you find a stellar brunch spot in New York City that shows your mom just how appreciated she is on this upcoming Mother’s Day.
Our first spot is The Chester in the Meatpacking district. Located in the heart of the Gansevoort Hotel in the Meatpacking district, The Chester is a beautiful location for this year’s Mother’s Day brunch. They have a delicious menu selection with brioche French Toast, Eggs Benedict, or a White Omelet (tomato, spinach, and feta) if you’re looking for breakfast items. They also have a scrumptious selection of burgers and sandwiches including a Foie Gras Burger and Caprese Sandwich. Weather permitting, the Chester also has a beautiful outdoor event space called the Biergarten. This area offers beautiful views of the historic Meatpacking district in an intimate and lively space surrounded by natural foliage. The Chester is truly a space that says Mother’s Day brunch in a classy, unforgettable way.
Our second spot is Hotel Chantelle on the Lower East Side. This sophisticated venue offers a unique family style brunch menu perfect for a Mother’s Day gathering— without the stress of cooking or cleaning! The family style meal is served in two prix fixe courses beginning with truffle grilled cheese, avocado toast, breakfast pizza, baby leaf caesar, and greek yogurt. The second course includes stuffed french toast, scrambled egg crostini, bacon crusted kobe sliders, chicken and waffles, or a lobster roll. While you and your mom enjoy the decadent food, you have the option to sip on a Bloody Mary, Bellini, mimosa, and other speciality cocktails. The rooftop restaurant with killer views is a sure fire way to show your mom just how appreciated she is for all her hard work.
The Maple in Midtown is another amazing Mother’s Day Brunch spot. With flowing, all you can drink Bloody Mary’s and Mimosas and a delicious combination of breakfast and lunch items, The Maple truly has it all to show your mom the appreciation she deserves. Check out their Huevos Rancheros with crispy tortillas, black beans, and salsa rosa or the Pan Roasted Salmon with brussels sprouts, bacon, and creamy polenta. Not only does The Maple have a lot to offer in itself but its prime location, in the center of Times Square, is great for a post-brunch exploration of the city. It’s guaranteed that your mom will feel special and appreciated at her brunch at the Maple!
If you’re looking for more great venues check out our website at www.birthdaysandbottles.com
And next time you’re planning an event, look to us for all your planning needs. Happy Mother’s Day everyone!


On June 10, the U.S. Senate passed its version of the 2013 Farm Bill (The Agriculture Reform, Food and Jobs Act of 2013) by a vote of 66-27. A week before the Senate vote ANLA coordinated a letter that included forty-two Lighthouse Program partners (click here to view letter)
and delivered the industry’s message of support for the 2013 Farm Bill. The letter encouraged Senators to pass the bill and highlighted the specialty crop provisions it included. Unlike the traditional subsidies and direct payments for commodity crops, the specialty crop programs support things like crop research, pest and disease management strategies and crop marketing efforts.


(Photo credit: kashi.com)
I absolutely love Kashi’s Hummus Crisps, especially the Sun-dried Tomato, Basil & Feta flavour!
If any of you girls out there are like me and love to eat healthy food, but also fall victim to the great taste of junk food, these are perfect for you! Often when I am at work and forget to bring a snack, I go to the cafe to pick out something to eat, instead of lollies or Twisties, I will pick something like this. The great thing about these crisps is that they are low in calories and high in fibre…and they’re whole grain! Such a healthier choice compared to normal chips 🙂
I love to eat healthy for two reasons: (1) it is good for my body and (2) it is good for my mind. Most people don’t know how important eating habits are for your mental wellbeing 🙂
Eat well 🙂


If you are tired of eating breakfast, or simply stuck in the same old, then I have collected some inspiration to add more protein to your breakfast, then look no further. Here are my best ideas for proteinrich breakfast:
This hyped yoghurt-like milkproduct originating from Iceland, has become a bestseller in retail due to its high level of protein. Furthermore containing a low level of fat. You can simply add a bit of almonds and blueberries (or other berries) for fibers, and you will have an amazing breakfast.
Wholegrain bread with peanutbutter
A simple and underrated source for protein and healthy fat is peanutbutter. However, peanutbutter comes in many variations, so be on the lookout for natural ones with 99%+ peanutbutter (no sugars etc.).
Add oats and water to the microwave for 1 minute. Add your favourite flavour whey protein powder, and stir with water. I recommend chocolate or vanilla! Then easily chop half an apple and some almonds.
This product is still somewhat new in Denmark, however very delicious. If you blend it with your favourite frozen fruits, you will have a great start.
Eggs are a good source for proteins as well. As an alternative to an omelet, you can make them in a muffin form. Feel free to add vegetables, cheese and bacon (!) to your creation.
What these bad boys requires in preparation, they make up for in flavour! By simply preparing your oatmeal in the evening, you can wake up for some very nice breakfast. If you google overnight oat, you will find a variety of combinations out of the basis of oats and milk or yoghurt.
Omelet or scrambled eggs
A classic breakfast, which is easy to make. If you start out by mixing the ingredients in a bowl, it typically works out the best. Feel free to add frozen veggies and bacon. If you mess up the omelet, then you just made scrambled eggs! No biggie 😉
If you feel like upping your breakfast game a bit, you can go for protein pancakes. This will also allow you to use many of the no carbs-sirups out there that comes in a variety of flavours. Base out of oats, eggs, whey protein and half a banana, you are good to go!
When it comes to your protein shakes, you can go down two roads: the simple, the magical! The first will simply consist of water, whey protein and a bit of water mixed in a shaker. This will give you a decent result, but it wont impress anyone. However, if you are a protein shake-aficionado such as myself, you can easily upgrade by utilising a blender. Mix cottage cheese, milk, whey protein and a few ice cubes into the blender for a few seconds, and you will really enjoy the outcome. This can be made in a tons of varieties, and might quickly become fun to nerd around with. Check out this list for 48 recipes from bb.com


Pasture Raised Meat
check the blog! www.sunnysidedru.com
We are the first farm to raise poultry and receive Food Alliance certification. We are very proud to be certified in our farm practices by this well respected group.
August 2013: Outstanding Conservation Farmers Award from York County Conservation District
In September 2012 we were named Farmer Heroes by Farm Aid.
In April 2012 we received the Governors Award for Environmental Excellence from Michael Krancer, Secretary of the Department of Environmental Protection.
We are Sunnyside Farm, a pasture based, chemical free farm located just off of I83, near Ski Roundtop, Pinchot State Park, and the Susquehanna Speedway. Our livestock live on pasture, our heirloom vegetables grow chemical free. We plant natives where ever possible, make compost and keep bees too.
Located between York and Harrisburg in southcentral Pennsylvania, Sunnyside Farm welcomes visitors, just requests that you call to schedule a time before visiting. Best time to visit is usually Friday 5-7PM, arrangements can be made for larger, daytime groups. Homer Walden and Dru Peters have been farming for years on leased land, and in August 2009 acquired the property that is now Sunnyside Farm.
November 27, 2013: We have eggs and chicken available on farm, Friday from 5-7PM. Eggs are $5 per dozen, chicken is $3.75 per pound.
to follow along with us daily, go to the blog: www.sunnysidedru.com
August 27, 2013: We are on farm every week, Fridays 5-7PM, with chicken, eggs and pork sausage from our pasture raised pigs. Same available at the markets we attend: Hershey on Thursday, Saturday morning in New Cumberland. We still have Thanksgiving turkey and sides of grass fed beef available for preorder.
Links of Interest
Sunnyside Farm gets a lovely article in the Bay Journal June 8, 2013! here
Sunnyside Farm wins 2012 PA Governors Award for Environmental Excellence: here
article about Homer, here and in Pennsylvania Magazine: http://cindyrosstraveler.com/2012/03/04/move-that-livestock/
Dru, at the White House: http://www.flickr.com/photos/usdagov/6810854684/
Homer on WITF: http://www.witf.org/smart-talk/sustainable-agriculture-and-local-foods
Homer's PASA workshops: http://www.pasafarming.org/conference2012/workshop.htm
Dru, at Hopkins Center for a Livable Future/Creative Alliance screenings: http://www.creativealliance.org/events/eventItem2886.html
Homer's workshop at CASA/Future Harvest: http://www.futureharvestcasa.org/events/calendar/view/440620/date/2012-01-13
Homer & Dru in Detroit: http://www.mocadetroit.org/pastevents-2012.html
CSA article from Harrisburg paper: http://www.pennlive.com/midstate/index.ssf/2011/04/community-supported_agricultur.html
We are Food Alliance certified!: www.foodalliance.org
And Homer is interviewed in Central PA Magazine: http://www.witf.org/a-la-carte/going-for-the-gold-pastured-eggs-april-2011
Interview with Homer in the local paper: http://www.pennlive.com/west-shore/index.ssf/2011/02/newberry_township_farmers_let_their_animals_do_the_work.html
Slow Foods Baltimore mentions us: http://slowfoodbaltimore.blogspot.com/
Link to notice of our speaking engagement at Berkshire Elementary School February 12, 2010: http://www.bcps.org/news/articles/article2137.html
Interview with Dru at the Pennsylvania Farm Show: http://www.wjactv.com/news/22229516/detail.html
Read about us in the November 06 Urbanite magazine
Raw milk available in PA: www.agriculture.state.pa.us click on publications, then select Bureau of Food Safety and Laboratory Services where it says to choose by Bureau or Commission then scroll down to Listing of PA Permitted Raw Milk Producers.
Buy from Local Producers: www.buylocalpa.org has a listing that includes many local farms, farmers markets, restaurants..
Another source for buying local: www.localharvest.org
Article about traditional food production and health risks to humans, by a doctor at Johns Hopkins Bloomburg School of Public Health http://www.jhu.edu/jhumag/0609web/farm.html


Sometimes I worry that by blogging I will give away all the details of our wedding, and we will have nothing left with which to surprise our guests, but I just can’t help myself, it’s hard not to share something you’re so excited about. If you know me and Sam, we’ll still manage to have a few tricks up our sleeves!
Food, for instance, is going to be bountiful. If I get to eat half of what we have planned, I will still be one full bride. Getting married early in September means that we get to combine some summer flavors with the upcoming fall flavors, and what’s better than that?
These two hors d’oeuvres really excite me!
Watermelon, feta & mint skewers
Roasted butternut squash skewers with apple goat cheese & toasted pumpkin seeds.
I hope our guests come prepared to eat. (and drink and dance!)


How to make fruit and vegetable infused water
What you need:
Fruits & Vegetables to use:
I prefer goodies straws from the garden or farmers market. You can choose any fruit or veggie your child likes to infuse water with but, here are some options:
Recipe #1 Citrus Infused Water
Slice the orange, grapefruit, and lemon, into slices. Add the slices to a mason jar and fill the top with fresh filtered water. Securely screw on the lid and store in the refrigerator until ready to drink.
Recipe # 2 Cucumber-Mint Infused Water
Slice the cucumber into slices and rinse the mint leaves. Add the slices and mint leaves to a mason jar and fill to the top with water, filtered water. Securely screw on the lid and store in the fridge until it is ready to drink.
Recipe # 3 Berry Infused Water
Add the fresh, rinsed berries to a mason jar. Fill to the top with filtered water and securely screw on the lid and place in the refrigerator until ready to drink.
Tip: For healthier infused water use organic fruits and vegetables.


Health-conscious consumers are raving about poke’s nutritional value. This Hawaiian cuisine’s popularity stems from its healthy servings of low-calorie fish, vegetables, and toppings. When it comes to eating healthy, poke tops the list.
As poke restaurants continue to open in new markets, more consumers wonder poke’s health benefits. With so many ingredients to choose from, it can be overwhelming to determine the foods that offer low calories, healthy fats, and dietary fiber. This article addresses the nutritional benefits of poke, common ingredients to avoid, and their healthier substitutes that provide nourishment and sustenance.
Poke’s Nutritional Value
Poke’s ingredients are rich in omega-3’s, fiber, iron, and antioxidants. According to the University of Rochester Medical Center, experts believe that omega-3 fatty acids may reduce the risk for coronary heart disease. Some of these benefits stem from the reduction of blood vessel inflammation and blood clots. It also lowers triglyceride levels, abnormal heart rhythm, and the growth rate of plaque in blood vessels. The most common healthy food that includes omega-3’s is fish.
A University of Kentucky report claims that the average American (both children and adults) consumes less than half of their recommended dietary fiber levels. The study further states that individuals who consume high amounts of dietary fiber are at a “significantly lower risk for… coronary heart disease, stroke, hypertension, diabetes, [and] obesity.” Increased fiber consumption also lowers blood pressure. Fiber assists with your digestive health and is an important staple of a nutritional diet. Poke’s status as a healthy food is demonstrated by its abundant servings of omega-3’s and fiber.
It’s easy to eat healthy with traditional poke, but what happens when you top it with delicious sauces and toppings? One caveat for poke is its high-calorie sauces and sodium-rich toppings. For healthy alternatives, steer clear of these sauces:
- Soy sauce
- Spicy mayo
And opt for these toppings instead:
- Watermelon radish
- Sesame seeds
- Shredded carrot
By staying knowledgeable of the nutritional facts of your food, you can make better choices that promote healthy eating. Since 75% of Americans are eating diets that are low in vegetables, fruits, dairy, and oils, it is imperative for the public to transition to healthier foods. This report further states that “more than two-thirds of adults” and almost one-third of all children in the United States are “either overweight or obese.” Health.gov recommends increasing health education and creating small shifts in one’s diet. This is how to make healthier decisions when eating poke.
How to Eat Healthy with Poke
Many of poke’s traditional ingredients represent the golden standards of healthy food. As explained above, poke is rich in fish, vegetables, and low-calorie toppings. Here is a guide for how to incorporate your favorite healthy foods into a poke bowl:
Step 1: Choose your base
Quinoa and rice are rich in carbohydrates and calories (but excellent if you want whole grains); we suggest opting for a vegetable base instead:
- seaweed salad
- kelp noodles
- zucchini noodles
- baby spinach
- mixed greens
- shredded carrots
Step 2: Choose your protein
Traditional Hawaiian poke is made with tuna, but restaurants now offer more choices for their patrons. These three proteins are the most common.
Step 3: Additional Sauces and Toppings
- Sliced apple
- Lemon juice
Step 4: Toss Your Bowl and Eat!
Congratulations! You have successfully created your own poke bowl. This recipe can be tailor-made to fit your nutritional needs and dietary restrictions. It is recommended to cycle through these ingredients to ensure that your body receives each of its recommended nutrients.
Poke is a Healthy Food
This list shows the many combinations of healthy foods that can be integrated into a poke bowl. As always, do your own research as a consumer and come up with a fun concoction of your own! A traditional poke bowl has various textures, colors, and taste profiles, so be sure to experiment and incorporate all of your food groups. A popular poke restaurant that offers healthy toppings for their bowls is Uncle Sharkii.
Uncle Sharkii’s customized poke options adhere to healthy food standards. They pride themselves on their healthy servings of protein and passion for delivering an authentic Hawaiian experience. Ironically, Uncle Sharkii originally began as an ice cream shop. Fenny, the co-founder was inspired by her husband’s native cuisine and began offering it to her customers. Demand skyrocketed as her town began sharing their poke bowl experiences. Fenny and her husband Raymond saw the interest in poke and decided to create a designated location for it. They have since foregone ice cream for a healthier food substitute, tea. This couple created the perfect marriage of traditional Hawaiian cuisine and authentic South Asian delicacies. For more information on this poke restaurant, visit Uncle Sharkii.


ScandiKitchen: A Delicious Taste of Scandinavia in the Heart of London
The Story of ScandiKitchen
ScandiKitchen is a Scandinavian food emporium located in the heart of London, on Great Titchfield Street. The store was opened in 2007 by Brontë Aurell and her husband Jonas, who are both from Denmark.
The idea behind ScandiKitchen was to provide people in the UK with the opportunity to taste the food and experience the culture of Scandinavia. The store has a range of authentic Scandinavian products such as crispbreads, pickled herring, and lingonberry jam. The products are sourced from all over Scandinavia and are of the highest quality.
ScandiKitchen has become a popular destination for foodies and Scandinavian expats. The store has received numerous awards and has been featured in various publications including The Guardian, The Independent, and Time Out.
In addition to the food emporium, ScandiKitchen also has a café which serves up some of the most delicious Scandinavian treats including cinnamon buns, cardamom buns, and Danish pastries. The caf�� has a relaxed and welcoming atmosphere, and the staff are friendly and knowledgeable about the food.
One of the most popular items on the café menu is the Smörgåsbord, which is a Scandinavian-style buffet that includes a variety of dishes such as meatballs, pickled herring, and smoked salmon. The café also has a range of hot and cold drinks including coffee, hot chocolate, and traditional Scandinavian drinks such as glögg, which is a hot spiced wine.
For those who are not able to visit ScandiKitchen in person, the store also has an online shop which has a range of Scandinavian products available for purchase. The online shop has everything from food to homeware items, and the products are shipped all over the UK and Europe.
ScandiKitchen also has a blog on its website which features recipes, travel tips, and information about Scandinavian culture. The blog has become a popular destination for people who are interested in learning more about Scandinavia and its food.


Crowning Details has received payment, trade and/or products for this post. However, I only promote products I love and all opinions stated are my own.
Peanut butter & chocolate are a classic flavor combination! So, we thought these Hershey's© peanut butter and chocolate cookies would be a perfect addition to our cookie exchange party.
As we prepared to host our cookie exchange party, we wanted to ensure that guests were offered a variety of cookies to pack their take home gable boxes with. While each guest was encouraged to bring one homemade goodie for the exchange, as the host I also like to have a few additional options to select from.
Here are a few things to consider when selecting a cookie to bring to an exchange party:
We just love this peanut butter and chocolate cookie recipe! Download the recipe below, pin for later or share with friends on social media!!


Please find below information on our school lunches and a copy of our current menu.
As an alternative to the hot meal, there is a salad bar every day which typically includes: ham, turkey, cheese, egg, tuna, lettuce, tomato, cucumber, sweetcorn, pineapple, pepper, cress, celery, apple, sultanas, beetroot. Fresh Fruit Salad or a Yoghurt is also available as an alternative to the Dessert menu. Children are offered a drink of either fruit juice or milk with their meal. Please be aware that these dishes may contain traces of nut or nut derivatives.
Cost of School Meals
Reception, Year 1 and Year 2:
School meals are free.
Year 3, Year 4, Year 5 and Year 6:
The cost of a school meal is £2.70, payable online via ParentPay.


Wild Salmon - Order Wild Salmon from Alaska. Buy King Salmon & Sockeye Salmon – Wild-Caught from Sustainable Alaskan Salmon Fisheries. Premium Quality & Flavor.
Smoked Salmon - Alaskan Smoked Salmon – Captain Jack’s Smokes Only Premium Wild Sockeye & King Salmon. Order Tasty Smoked Salmon Gifts or Try Our Gourmet Smoked Salmon Recipes.
Alaskan Halibut - Fresh Halibut from Alaska – Buy Wild Halibut Fillets & Halibut Cheeks. Premium Quality, Sustainably-Caught. Captain Jack’s Online Seafood & Fish Market.
Alaska Seafood - Sustainable Alaskan Seafood; Buy Wild Salmon, Fresh Halibut Fillets, & Red King Crab Online. Order Smoked Salmon or King Crab Gift Packs. FedEx Delivery.
Alaskan King Crab Legs - Order Alaskan King Crab Legs, Jumbo Red King Crab, and Seafood Online. Buy King Crab Gift Boxes at Captain Jack’s Alaska Seafood Market. FedEx Overnight Delivery.
Snow Crab Legs - Order Alaskan Snow Crab Legs & Claws direct from Captain Jack’s Alaskan Seafood Market. Buy Snow Crab and King Crab Gift Packages Online.


Here is an AWESOME recipe using both Chesapeake Bay oysters and Chesapeake Bay blue crabs. Cook on the bottom broiler rack, or breadcrumbs will burn before the oysters are properly cooked (I know from experience).
* 1 tablespoon minced chives
* 2 tablespoons reduced-fat mayonnaise
* 2 tablespoons reduced-fat sour cream
* 1/8 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 2 bacon slices, cooked and crumbled (drained)
* 1 (6 1/2-ounce) can lump crabmeat, or fresh blue crabs shelled!
* 1 (1-ounce) slice white bread
* 1 teaspoon butter, melted
* 12 shucked oysters on the half shell
* Lemon wedges (optional - but I like them)
* Fresh minced chives (maybe)
* Preheat broiler.
* Combine first 7 ingredients in a medium bowl; stir gently.
* Place bread in a food processor; process until coarse crumbs measure 1/2 cup. Combine breadcrumbs and butter in a small bowl.
* Arrange oysters on a broiler pan. Spoon about 1 tablespoon crab mixture over each oyster; sprinkle each with about 1 teaspoon breadcrumb mixture. Broil 7 minutes or until tops are browned and oysters are done. Serve with lemon wedges and garnish with chives, if desired.
Very nice. Mmmmmmmm...... I'll have another!
Back to The World's Oyster Recipies Homepage: http://oysterrecipies.blogspot.com/
The Chesapeake Bay Oyster Lovers Paradise is HERE


We’ve discussed how to make the switch to a raw diet for your pet. It requires you to ditch the bags of food from the store and go all natural.
We also mentioned that this could take some time to adjust (for both you and your pet), but over time you’ll definitely notice some changes.
Once this switch is made, you may notice your pet has:
- Shinier coat
- Healthier skin
- Cleaner teeth
- Higher energy levels
- Smaller stools
But this is all easier said than done.
Making a change like this requires much more knowledge and effort on your part. It’s not as easy as walking into the store, grabbing a bag of food and running home.
So what are some tips so that you’re better prepared for this?
- Before switching to a raw diet, the first thing is to do your research! Make sure that you are knowledgeable about what foods you’re going to give your pet. This goes for the types of foods as well as the portions of these foods. It’s also important to research and understand how to transition your pet into a raw diet. Too much all at once may overwhelm your pet, so do your research!
- When feeding a raw diet, being prepared is so important. You’ll have to be prepared when it comes to having the proper ingredients on hand. This is also important if you’re traveling. It will take more preparation before hitting the road than what you might be used to doing.
- Make sure the food you are feeding is stored at safe temperatures and being fed in metal or ceramic dog bowls. Plastic can be a breeding ground for bacteria, so try to avoid plastic bowls if possible.
- Also make sure to keep up with sanitization. You don’t want bacteria on your counters and utensils.
- Be honest with yourself!
- You have two options when it comes to raw feeding. You can either prepare all the meals yourself, or you can order through a meal service. If you know you’re not going to prepare all the meals or that method just doesn’t work for you, look into the meal services. They do all the work for you and you’re just in charge of feeding your pet. There’s different options out there so find which one best works for your goals.
- Make sure to stay consistent throughout this process. Over time you will start to notice gradual changes within your pet, so just stick to what you’re doing and your pet will thank you!
If you’ve switched to a raw diet, let us know how that’s worked for your pet in the comments!


Benefits of Providing Species-Appropriate Nutrition to your Pet
- Maintains healthy weight
- Improves energy levels
- Enhances muscle tone and body condition
- Improves skin, hair and coat health
- Aids digestion and elimination
- Improves cardiovascular health
- Strengthens immunity and prevents disease
- Improves dental health
- Modifies Behaviour
Eating the right food is so important to maintain health and it should be no different for your pet. Feeding your pet biologically-appropriate foods can prevent illness and help to manage health ailments. I can educate guardians on meal plans for pets, that are inspired by the foods nature intended them to eat.
We are all bombarded with information on how to eat more healthily but often left feeling confused as the advice can change from week to week. The supermarket isles and pet stores have so many brands and sorts of pet food to choose from that it is understandable why many pet guardians go for the ones that are heavily advertised and have images of healthy energetic looking pets eating their food.
Unfortunately, many commercial pet foods have too much carbohydrate and too little animal protein. Our pets are developing symptoms of human conditions such as diabetes, obesity, inflammatory bowel disease and many other serious illnesses. Research clearly shows that cleaning up their diet can reduce and eliminate many of these conditions.
This is not to say that all commercial pet foods are bad news, there is a growing awareness of the importance of good nutrition for our pets and a much larger variety of good quality commercial pet foods that provide natural ingredients and balanced nutrition for pets. Research shows that offering our pets species-appropriate foods is necessary for improving and maintaining good health. Findings would strongly suggest that fresh foods are best but feeding our pets the wet varieties of pet foods will always be an improvement on the dry varieties as they will contain more moisture and be generally be less processed. This is especially important for cats who by their nature do not tend to drink lots of water.
Some time ago I learned that feeding our pets real foods that mimic the foods they would eat in their natural environment, is one of the best ways of helping our treasured pets stay well. Obviously, we can’t get it exactly right otherwise our cats would be given free access to live mice every day and our dogs would be out catching chickens!
This doesn’t mean that guardians need to stop feeding their pets any form of ready-made meals; but by regularly including whole foods into their diet, their pets well-being ought to be improved.
We can offer a diet that our pets will find more appetizing, that is still easy to prepare and doesn’t take lots of time. Many of the ingredients used in making home-made pet foods are cupboard/fridge staples such as tinned salmon and fresh vegetables. By offering your pet real foods, free from undesirable chemicals and sugars, you’re providing nourishing healthy meals to help them live a longer healthier life.Dogs
Dogs in the wild are more likely to eat rabbits, ducks and chickens alongside eggs, berries, vegetables, herbs and grasses. These foods provided a wide variety of vitamins and minerals as well as essential fatty acids that can reduce inflammatory conditions, encourage good cardiovascular health, healthy skin, eyes and coat. Dogs are carnivores but can a wide variety of foods. Some guardians choose to feed their dog raw meat, many sources of research suggest that this type of diet is more natural and easily digestible by dogs.
As dogs became more domesticated, guardians changed their diets and many dogs now regularly eat over processed foods with high levels of low grade carbohydrates, little animal protein, few beneficial vitamins and minerals, low water levels, flavour enhancers and preservatives. These types of foods are easy to serve so they are convenient but not necessarily that beneficial for the dog. Research shows that while dogs can eat many of the foods humans can eat, there are a number of foods that are considered unsafe for them. Examples of foods that are unsafe for dogs include: apple seeds, avocados, citrus fruits, onions, chocolate, raisins, grapes, coffee, cooked bones and alcohol.
Whatever foods the guardian chooses to feed their dog, it ought to be packed full of nutrients and changes made gradually to avoid gastrointestinal upsets.
In the wild cats would have to hunt for their food and would typically eat birds, mice and rats. Their teeth are designed to grasp, tear and cut foods so many of the foods our cats are feed today aren’t providing them with the opportunity to eat the way nature intended. Many domesticated cats’ diets don’t contain enough animal protein but tend to have too much sugar and carbohydrate. Many cat food brands are water deficient and unfortunately for our cats, research suggests that poor hydration may be linked with serious urinary tract diseases.
Cats are obligate carnivores so they need to eat animal protein to produce hormones, enzymes, anti-bodies and healthy tissues. They need to eat two essential amino acids, taurine and arginine to keep several of their internal organs working well. They also need to eat linoleic acid and arachidonic acid to support several bodily functions. They ought to have vitamin A and B12 in their diet to avoid health issues. Cats only need to eat a little amount of carbohydrate; they don’t need sugar or dairy products. There are several foods that are unsafe for cats, examples include alcohol, raisins, poppy seeds, chocolate and avocado. They should never be fed smoked or salted foods.
Once again, any dietary changes should be made gradually to avoid gastrointestinal discomfort.
These creatures have four sharp incisors that constantly keep growing. They must gnaw on things that grind down their teeth to avoid dental, mouth and intestinal problems. Optimal nutrition is the foundation for good health. A healthy diet should consist of a good quality balance of protein, carbohydrates, fats, vitamins, minerals and water.
Hamsters are omnivores, in the wild they would eat seeds, whatever vegetables they could find, grains like barley, wheat, corn and oats, plant roots, other small animals and insects. Hamsters are nocturnal and forage for food during the night to stash in their burrow and eat at a later time. Guardians should supply their hamster with a good quality commercial seed mix as a base to their diet. These little creatures can safely eat some vegetables such as broccoli and asparagus, as well as fruits like banana and apple and herbs such as parsley and basil. Hamsters can eat little chunks of beef and small amounts of boiled egg. They should not be fed tomato or potato tops, raw kidney beans, onions or raw rhubarb as it could seriously harm them.
Gerbils are opportunistic omnivores that hoard food. In their natural habitat they would eat grasses, shrubs, plants, grains like buckwheat and millet, seeds, fruits and insects. Their diet would change according to local the climate and foods available in the area. In captivity, guardians should offer gerbils a good quality commercial food mix with additional grains such as oats or millet, along with timothy or alfalfa hay. Gerbils benefit from eating a variety of vegetables such as peas and celery as well fruits like bananas and apples.
They also enjoy eating live mealworms and crickets. Gerbils should be assessed immediately by a Veterinarian if their faeces become very loose or their hind-quarters become soiled.
Rats and mice are omnivores; they eat similar foods but there are some nutritional differences. For example, rats need more fibre and protein but less fat than mice. Rats and mice should be fed a good quality commercial rodent food mix as their base diet but mice shouldn’t be given a loose seed mix as they won’t eat everything and will therefore miss out on some nutrients. According to research, rats benefit from eating a soy meal block, this not only provides them with nutrients but also offers them a chance to chew. They can eat fruits such as strawberries and blueberries, and vegetables like broccoli and butternut squash. Mice also benefit from eating a food block or pellet mix. They can eat vegetables such as cabbage, peas and broccoli and fruits like apples or bananas. Onions, corn, peanuts and beans are harmful to rats and mice and should be avoided. Rodents should never be fed chocolate, sugary products, salted foods, caffeine or anything that contains alcohol as it is very harmful to them.
Any changes to your pet’s diet should be done gradually and new foods added in small amounts. If they have a medical condition, it’s advisable to speak with a Vet for advice before making dietary changes.


Chicken Pasta Primavera
Creamy mushroom sauce, pasta, vegetables and chicken are combined to make this delicious dish.
Rigatoni with Sausage
With béchamel and tomato sauce.
Vegetable Medley Pasta
Ridged penne pasta with our delicious red sauce, veggie medley, and parmesan reggiano cheese.
Romaine, arugula, and radicchio with tomato wedges, seedless cucumber “coins” and shaved carrot. Salad dressing on the side.
Dinner Rolls with Butter.


Looking for something fresh? Then you must try something off of our Chef Special menu! Inspired and created by our culinary team this chef driven menu offers some unique options such as our Pan-Seared Maple Salmon and Balsamic Flat Iron Steak. You definitely won't be disappointed!
$17 All You Can Eat Fish and Chips!
Kids Eat Free* (see server for details)
All Daily Deals cannot be combined with any other discounts or promotions. Valid at the Elgin Bennigan's location only. For limited time only. *12 years old & younger. Must order from the kids menu & be accompanied by an adult dining from the regular menu. 1 kid meal per $12 purchase limit 3 kids meals. Dine in only.


We started a garden! We have so far: 5 tomato plants, peppers, jalapenos, 3 types of squash, pumpkins, pole beans, eggplant, and 7 types of herbs! :) I am very excited about it because I have NEVER had a functioning garden before! The tomatoes are in those topsy-turvy things. the seeds and other plants were planted today! The picture is of our garden before plants and seeds were added. Hopefully soon I will have another picture up of the plants and vegetables growing like crazy! :)
My friend also taught me how to can! We picked wild blackberries and canned them, as well as 2 gallons of fresh strawberries! Unfortunately, the jam hasn't solidified well..... :( But it does make for some excellent syrup for pancakes so not a loss at all! :) Hopefully she and I will get together and she can teach me to hone my sewing skills!


5"X7" Oil on board
I love Cherry season, these are the all-popular Bing cherries.
Wikipedia has this to say about the mighty Bing.
"Bing is a cultivar of cherry that originated in the Pacific Northwest, specifically in what is now Milwaukie, Oregon. Bing remains a major cultivar in Oregon, Washington, and British Columbia. The cultivar was developed in the 1870s by Oregon horticulturalist Seth Lewelling and his Manchurian Chinese foreman Ah Bing, for whom the cultivar is named."
..and WiseGeek says...
"Studies performed by the US Department of Agriculture (USDA) in 2003 show preliminary evidence that Bing cherries help reduce toxins from the body and are a great anti-inflammatory food. The cherries were tested both for their effectiveness in treating arthritis and gout, and the research study concluded that positive results might be gained from eating a daily supply of fresh Bing cherries."
Hmmm, too bad they are only available in June and July


Mocha Mocha Me is dedicated to bringing you the finest coffees, teas, and pastries, along with a warm and welcoming environment.
We are proud to brew Conscious Cup Coffee, which is roasted right in Crystal Lake. 100% organic and Fair Trade Certified, not only does it taste good, but it’s good for the planet too!
Our teas are all loose leaf to provide the best flavor, without chemicals or bleached filters.
We feature Riverside Bakery and fresh baked pastries we make every morning right in the store.
Stop by, relax, and enjoy the sounds, smells, and tastes that make Mocha Mocha Me your cafe.
Ask about our loyalty program!


Our health is in a tug of war every day. You eat something healthy, you've pulled the rope in the right direction. You eat junk food, you lose ground.
You can eat and eat until your belly is full but if your food is void of nutrients, you will be malnourished.
Don't be discouraged if you have a day where you don't make as many right choices. The more often you make a good food choice, the sooner it will become your new normal. It's a journey. Just keep walking.
Remember the 80/20 rule. Eat well 80% of the time. That leaves plenty of room for unexpected eating situations and occasional junk food.
#JERF Just Eat Real Food If it grew from the ground, flew through the air, swam in the ocean or river, or fell from a tree, it's real food.
Eat organic as much as you can. Organic labeling ensures the food was grown in good soil, free of pesticides, herbicides, and other chemicals, the seeds are pure, non-GMO seeds, etc. Meat that is labeled as organic means the animals were raised on organic feed and were cared for in a way that is healthy for us to eat.
Eat non-GMO. Because the DNA of Genetically Modified Organisms has been altered, our bodies are not equipped to digest it. We do not have the digestive enzymes we need to break down the foreign material.
Avoid refined/processed foods. These contain chemicals, toxins, dyes, preservatives, etc. that work against your body. Read more here. One of the best acronyms I've seen is:
EAT THE RAINBOW Add fresh fruits and vegetables to your day, including green, leafy vegetables. Smoothies are a great way to get fresh fruits, leafy greens, and even healthy fat like avocado in without having to prepare and eat them individually. One healthy smoothie adds a powerful tug on the rope. Here are some smoothie ideas.
Eat plenty of protein throughout the day, not at just one big meal. Grass-fed meat, free-range poultry, and wild-caught fish are best. If you fry your meat, use a healthy oil like lard, tallow, or grapeseed oil.
Cold-water fish, like salmon, nuts, avocados, coconut, olives, and their oils, all contain the healthy fats that are a vital part of all cells and are required for hormone production and brain health. There are some vitamins that are fat-soluble. This means they NEED fat in order to be used by the body. Fat is extremely important to our bodies.
Eat a big breakfast, a moderate lunch, and a small dinner. Eating your largest meal in the morning gives you more time to use the calories.
Eat well. Your body will thank you!
Ameling, J. (n.d.). Food. Retrieved May 9, 2020, from https://trinityschool.instructure.com/courses/472/pages/week-3-lecture-2-food


O’Learys Eeden Entertainment Center is great for celebrating great events and hosting adrenaline and thrills. Are you looking for a place to celebrate a spectacular birthday, hold bowling tournaments with friends, watch a newly made wedding video together or live an adrenaline-fueled sporting event? We can do all this, and much more, because we offer entertainment for every taste. It is up to you to let us know your needs and we will take care of everything else.
Here you will find all our entertainment package for adults!
- 1 hour bowling + bowling shoes
- 1h shuffleboard
- Welcome drink Saku Kuld or Somersby Apple or house lemonade (blueberry, strawberry, passion fruit, rhubarb)
- Snack platter – fried bread, grilled chicken quesadilla, fried calamaris, onion rings, cheese sticks, aioli sauce, guacamole, chili mayo sauce, cheese sauce, fresh vegetables, pickled jalapeno, coriander
- Cheeseburger with cheddar or crispy chicken burger
Cost per person 30€* (33,33€)
*Apollo Club members receive a 10% discount at O´Learys
Packages are valid from 10 people. The package can be changed or canceled free of charge up to 2 days before the event.
Book a package by writing to us firstname.lastname@example.org or call +372 518 9470


This is where
Dairy should come from™
Humboldt County, CA
Organic Ice Cream
This isn't goodbye, it's until next time. Our organic ice cream will be back and better than ever this spring. New look, new flavors, same Humboldt Creamery.
ABOVE AVERAGE RAINFALL, MILD CLIMATE, AND GENERATIONS DEEP.
Humboldt County provides an exceptional home for our cows.
About Humboldt Creamery
What's happening at Humboldt Creamery
Everything we do begins with the highest quality organic milk.


• wedding receptions for up to 180 people
• terrace with a breathtaking view of the Charles bridge
• open bar available (unlimited consumption of house wine, beer, cocktails, alcoholic brands and soft drinks)
• type of cuisine: international, czech
• for exclusivity minimum consumption required – approx. 200.000 CZK (approx. 6.060 GBP / 11.100 EUR / 10.000 USD)
Restaurant offers the renowned international cuisine of Marek Purkart, the first Czech chef to receive the prestigious Michelin Bibendum award three times.


Omega-3 is critically important to every cell in the body. It also has numerous other health benefits, especially for the heart and circulatory system, the brain, the immune system, and its overall anti-inflammatory effect on the body. When you think of good sources of omega-3, the first food that comes to mind is seafood—especially fatty fish like mackerel, salmon and tuna. But what if you are a vegetarian? Thankfully, there are plant-based sources of omega-3. Of the three types of omega-3—ALA, DHA and EPA—plant sources offer ALA. Although ALA cannot be used directly by the body, our system can convert it to the two other usable forms.
The following are some ways that vegetarians (or those who dislike fish) can obtain omega-3 from their diets.
Fruits and Vegetables—Leafy green vegetables like spinach and chard have the most omega-3, but other sources include cruciferous vegetables like cauliflower, broccoli, cabbage, brussels sprouts and radishes. Pumpkin and pumpkin seeds also contain omega-3, as do other winter squash like acorn or butternut. Regarding fruits, strawberries, blackberries, raspberries and blueberries provide omega-3 as well.
Nuts and Seeds—Chia seeds have some of the highest amounts of omega-3 among nuts and seeds, but good choices are also walnuts, flax seeds and hemp seeds. Add them to smoothies, yogurt, cottage cheese or oatmeal for a delicious way to consume these in your diet.
Plant Oils—Since flaxseeds are high in omega-3, so is the flaxseed oil derived from them. Adding olive oil or soybean oil to your diet can also give you more omega-3. Try to consume these in the fresh form, as the omega-3 content is reduced during cooking. Drizzle olive oil on your salad, or use it as a dipping sauce for bread. Flaxseed oil can be mixed with juice or tea, or added to oatmeal, cereal, soups and stews (but after cooking).
Supplements—Even for people who aren’t vegetarians, it can be difficult to ingest enough omega-3. Luckily, it can also be taken in supplement form. Obviously if you are vegetarian, you will want to select a plant based omega-3 supplement rather than fish oil capsules, but there are many options available at your local pharmacy.
As with any supplement, before adding it to your daily regimen, please consult a doctor who is familiar with your health history. Some people with bleeding disorders or other preexisting conditions should not take additional omega-3 because of its blood thinning properties.


Speaking of HealthDon't bet on it: Know when sports gambling is more than entertainmentFebruary 20, 2020
Featured TopicGratitude challenge participants find new appreciation for lifeFebruary 18, 2020
Speaking of Health5 steps you can take to help avoid birth defectsFebruary 17, 2020
Summer has arrived, marking the return of grilling season. With a little healthy mindfulness, grilling can be one of the healthiest methods of preparing foods. So, fire up the grill and keep your summer cookouts healthy with these tips:
- Use seasonings and homemade marinades to add flavor to grilled food, instead of adding fats, such as butter or oil.
- Add spices, such as pepper or fresh herbs.
- Select lean cuts of meat. Pork and beef products can be purchased at 95 percent fat free or greater. Trim off visible fat and remove the skin for added health benefits.
- Include fresh seasonal produce. Produce, such as summer squash, eggplant, portobello mushrooms, peppers, pineapple, mango and apples, pair well with grilled meats.
- Grill, don’t burn. Cook meat until it reaches a safe internal temperature:
- Beef — 160 degrees F
- Turkey and chicken — 165 degrees F
- Pork — 145 degrees F
- Seafood and all fish — 145 degrees F
- Remove any burned parts before serving. Charred areas may contain carcinogens and should be avoided.
- Grilled portobello mushroom burgers
- Grilled mango chutney
- Grilled turkey burger
- Grilled chicken salad with olives and oranges
If you have questions about your diet or would like nutrition support, talk with your health care provider.


I picked up a top-notch, branded frozen product at a national retail player’s outlet and it crushed into paste when it crashed onto the floor. How can frozen food be so soft when it is supposed to be frozen? Yes we are going to unveil our minds to the truth of the so called ‘FARM to FORM / PLATE’ cold chain in India.
This incident brought a lot of reflection on our nation’s retail skills, cold chain skills and more importantly what sort of food safety standards do we ACTUALLY depend on _ assuming that we are consuming SAFE food.
We are frequently watching cold chain enthusiasts in India ramping up the number of events, conferences, seminars, trade shows etc about Cold Chain. In such events, there would typically be an extensive discussion about how much the country lacks in terms of infrastructure yet boasting about our food output and bursting consumption growth over the last decade. Ceremony lamps are lit by popular personalities, a long day session on pros & cons about the industry, a few photographs, press releases and period. While such efforts and initiatives are to be much appreciated, how many of such events have actually put consumers in place? How many of such events have ACTUALLY brought a change or improvement in the Indian Cold Chain? How many new technologies have been brought to light that has contributed to national savings on wastage of perishables due to lack of cold chain? We are talking about bringing a revolutionary change, in other words look for a desperate need to save the amount of wastage that could feed the Brazilian population for an ENTIRE year!
How many food manufacturers in India (be it a national or multinational brand), particularly chilled / frozen/ perishable food actually dedicate x% of sales on improving Holistic Cold Chain? In other words, spend to maintain the quality of food right from the farm/factory to the consumer end. We can only seek hope with a few good food manufacturers who care about cold chain while everyone else is after EBITDA and profits.
Cold chain. It sounds very simple, doesn’t it? But is it, really? Cold storages, Refrigerated trucks, freezers and coolers, which are the heart and brain of cold chain would be useless without a healthy body to keep alive. While many food manufacturers work a lot on beautifying the body externally, in other words, the product with a variety of flavours, textures, applications carefully targeting various market segments etc. What about nurturing and protecting the product that enables freshness, quality and longer shelf life? Without an integrated Cold Chain in place, i.e., from farm to plate, nothing much can be done than said. Well, the point to wonder now is that: Coming back to our first point of discussion, If a modern retailer cannot take the necessary initiative to provide optimal cold chain for perishables such as dairy, dairy products, ice cream, frozen food, pastry, meat & poultry, fruits, vegetables etc, how much would a Kirana store or our neighbourhood retailer really care about?
Let us see the Food Safety Standards set for Dairy Products in India: the microbial requirement of food products (1st table next page).
This may look Greek and Latin to a consumer, but the point to note is that there are definitely standards set in our country by FSSAI for health safety, but how much of it is being practised? The real question is: HOW Safe is the food we consume? How many of us know that some pathogens that can survive in food even at low (negative) temperature include Salmonella spp., Listeria monocytogenes, Campylobacter spp. and Yersinia spp. We are even talking about ice cream and frozen food.
Cold Chain in Milk: Refrigeration is the single most important factor in maintaining the safety of milk. By law, Grade A milk must be maintained at a temperature of 7°C or below. Bacteria in milk will grow minimally below 7°C. However, temperatures well below 4°C are necessary to protect the milk’s quality. It is critical that these temperatures be maintained through warehousing, distribution, delivery and storage. The cooler refrigerated milk is kept, the longer it lasts and the safer it is. As the product is allowed to warm, the bacteria grow more rapidly. Infants, pregnant women, the elderly and the chronically ill (such as those undergoing cancer treatments and individuals with AIDS, diabetes or kidney disease) are mostly at risk from serious illness due to consuming any unsafe food.
We are not really certain if the milk available in the market is Grade A at par with global food standards or not, but it is definitely evident that the Milk we buy from the retail store has not been transported nor stored at point of sale at 40C. How so? Most of the Cold Chain experts know that milk dispatched from the factories is transported in insulated containers and not refrigerated ones. Even worse, when it comes to retail, last mile delivery, we can only see closed body containers – not even insulated ones. The reason? ‘Well, it is not all that hot in the morning when milk is distributed to retail stores.’ We cannot blame the distributors who are mere transporters who remain as unaware as the consumers when it comes to cold chain.
Do consumers know how much would such lack of cold chain imply in terms of food safety?
According to Food Safety Standards Authority of India (FSSAI), the milk & milk products order (1992) makes it very clear that Milk Manufacturers ‘shall endeavour to maintain a cold chain from the place of milk procurement up to the final stage of sale of the milk or milk product to the end consumer and every holder of the registration certificate shall observe such procedures and practices that may be approved by the Advisory Board for clean milk production, collection, transportation and distribution of milk and milk product.’
Refer the table below for Optimal Storage Temperature for Dairy & Ice Cream Products – which every consumer can be made aware of.
We are not only focusing on critical primary food such as dairy. The plight is pretty much the same for fruits and vegetables, pastry, seafood, meat and poultry and many more.
The only hope to enabling an effective food safety bill is when the government and food manufacturers work hand in hand to deliver fresh, hygienic and safe food through efficient cold chain – that would start right from farm to fork. Until then, perhaps every Indian consumer would continue to compromise by throwing away the bad food and opening a new pouch/ pack instead of demanding the retailer to compensate for the bad quality and health safety breach.


Healthy Snack Bin/Healthy Breakfast Programs
Sheridan’s Healthy Snack / Healthy Breakfast Program
2021-22 is our fourteenth year providing Sheridan students with nutritious snacks. Our healthy basket program, provides students who have finished all of their food from home with a small snack such as a fruit pouches, granola bars or crackers to keep their tummies full until home time. Pre-packaged food is available to any student in need and is handed out at the office or by a lunchroom supervisor.
Our Healthy Breakfast Program has also started up again and students have the option to choose from two healthy & delicious food options to start their day.
How are we funded?
Halton Food For Thought (HFFT) is an amazing organization which provides the main support for our programs. It is through hard work, dedication and a lot of fundraising that HFFT is able to provide us with the money to run our programs. HFFT’s mission statement is “to inspire children and youth to make healthy food choices vital to their development by providing inclusive access to nutritious foods throughout the school day.” Check out HFFT’s website for further information: www.haltonfoodforthough.ca.
We thank you for supporting this wonderful program!


MasterChef audience favourite Dani Venn made a big splash on our screens in 2011.
The MasterChef judges were impressed with her knowledge of Asian flavours, skill in the kitchen and her enthusiastic and relentless energy. Her popularity saw her invited back to be a part of the first MasterChef All Stars series in 2012, where Dani again won several challenges.
“Dani has such an infectious personality. Her laugh lit up the MasterChef kitchen”- Matt Preston
Dani stays in touch with fans and food lovers through her food blog http://www.danivenn.com.
Dani performs cooking demonstrations and MC’s events all over Australia, and is always a popular choice for corporate events, clients include Coles Supermarkets, Intrepid Travel and Bunnings. Her bright personality, engaging stories and delicious recipes and cooking demonstrations win over audiences and organisers alike. Dani has also provided specialist insider wrap up videos for Coles online during the 2013 season of Masterchef Australia, as well as regularly providing recipes and video tips for download on the Coles website.
Dani’s love of food and cooking came from watching her Mum work the wok to create delicious meals for the family. Chinese food has influenced Dani’s style, as her ancestors were some of the first Chinese settlers to come to Australia.
After she finished high school, Dani spent seven months voluntarily teaching English in Vietnam. She discovered street food, ate as much as she possibly could, and experienced an amazing and intriguing way of living. Dani is an inquisitive and regular traveller, particularly across her favourite regions of South East Asia and the Indian subcontinent, which goes on to inform her work. Though well known for her Asian food, Dani is also a keen baker.
Dani believes in working hard to make her dreams become a reality, and her infectious personality and down to earth likability, will have you believing the same.


Can you live on a vegan diet and have no amino acid deficit? The answer is yes. To start we know that the most effective thing we can do to extend our life, is the protein restriction and more specifically the restriction of a particular amino acid such as methionine, a sulphur amino acid, so to start this post, the first thing that would like to clarify is that we should not abuse any protein, animal or plant, however, there are epidemiological studies that show that the vegetable protein is more beneficial for the maintenance of health than the animal, helping in various diseases such as diabetes.
Animal or vegetable protein
There is a difference between animal and vegetable protein, it is commonly said that animal protein is a protein of high biological value, a complete protein. Although I do not agree with this statement about the quality. It is true that animals have a more complete protein, that is, with more amino acids than vegetables, in which many times to obtain all the amino acids we need to mix them, for example, it is said that you have to mix legumes with cereals, to obtain a protein completely.
Well, this is not entirely true, today we know that we have a protein pool the amino acid pool. This pool of amino acids is made up of free amino acids in different body fluids such as interstitial, plasma and lymph, among others. The quantity and concentration of each of the amino acids in the pool are biologically constant since their variations occur within more or less narrow limits.
The constancy of the pool reflects a dynamic balance between the processes that provide it and subtract amino acids. That is, the amino acids introduced exogenously by the diet are mixed with the amino acids from the degradation of internal proteins or those synthesized de novo, which are circulating in that pool (pool of amino acids) that circulates through our fluids and to which the cells turn to when they are going to synthesize new proteins. we can conclude then that we do not need to mix different protein foods of vegetable origin in the same food, that is an affirmation of the last century.
“If it is true that the concentration of proteins that we can ingest when consuming a ration of meat is not the same as that which we can consume when consuming a ration of legumes, despite having in both cases the same concentration, ie about 20 grams of protein per 100 grams of food, but it is easier to consume 100 grams of meat than 100 grams of legumes at a time. “
If we take into consideration the statement that the methionine restriction is of great value in terms of increasing longevity and if we review the foods richer in methionine, we will see that they are beef, pork, tuna, cheese, the chicken breast. All of them exceed more than 100% of the recommended daily value (VDR), all of them of animal origin.
On the other hand, we have the white beans that present 20% of the VDR, and the soybean that presents 73% of the VDR. Eggs are the animal protein that presents less amount of methionine, presenting 54% of the VDR and within the plant, world highlighting Brazil nuts as the food with the highest content, 154% of the VDR, followed by soybeans and beans white. Therefore, if we want to eat in a way that allows us to extend life, it is undoubtedly the restriction of animal protein, which has shown for the time being that it can help us.
Micro and Macronutrients
While the vegetables are accompanied by other nutrients such as fibre, more water, micronutrients, the meat has a greater concentration of macronutrients, such as proteins and fats, especially saturated fat, with the exception of bluefish. However, it is the micronutrients that will determine the highest quality of the diet, most of us are over-nourished but malnourished, that is, we eat a sufficient amount of energy through macronutrients, carbohydrates, fats and proteins, however, we are malnourished because we do not consume enough micronutrients: vitamins, minerals and many phytochemicals of great nutritional interest, all of them abundant in foods of vegetable origin.
It is true that animal protein will provide more protein by providing fewer calories since to obtain 20 grams of proteins of animal origin, we will obtain an average of 200 Kcal, however, to obtain 20 grams of vegetable proteins we will consume between 300 and 700 Kcal . The truth is that we do not need as many kilocalories or as many proteins as we believe, caloric restriction also provides very good results in terms of longevity, and increasingly lower protein recommendations for adults with normal activity, previously located at 1.2 grams per kilo of body weight and currently located at 0.8 g per kilo of body weight. In sports diets this recommendation can be raised a little.


A Backcountry Granola Recipe You Can’t Resist
This granola is a great meal that you can make for breakfast and eat hot or put together ahead of time for a high-energy snack later. You can customize it in a variety of different ways, which is perfect if you have picky eaters or dietary needs to consider.
Simple and delicious, what more could you want?
- 5 Tbs. butter or butter substitute
- 3 cups uncooked oatmeal flakes
- ⅓ to ½ cup brown sugar or honey (depending on sweetness of fruit)
- ½ tsp. salt (if nuts used are unsalted)
- 1 cup dried fruit
- 1 cup nuts and seeds
- Chop fruit and put into a bowl. Add water until fruit is covered.
- Melt butter in a frying pan (or fry-bake).
- Add uncooked oatmeal and salt, stirring to coat with butter.
- Sprinkle brown sugar over the oatmeal.
- Drain water from the fruit, then add fruit and nuts to the frying pan.
- Keep stirring until oatmeal is fried to a golden brown.
- Eat hot as is, pour milk over it, or let it cool and eat in chunks for breakfast or as trail food.
- If there are blueberries, raspberries, or other fruits in season where you are, add some on top!
- Add ½ cup of honey mixed with 2 Tbs. peanut butter for extra calories and yum-factor.
- A NOLS instructor favorite is to heat the butter, sugar, and honey, plus cinnamon and vanilla, in a frying pan. Then add the oatmeal, dried fruit, coconut, and nuts. Fry the whole mix and enjoy.
- Note: This granola doesn’t keep well in hot weather, so if you are in a hot environment, stick with the breakfast version rather than trying to make it last all day.


Set in the heart of the Bellevue neighborhood, our cafe offers a friendly, relaxed space to meet with friends, enjoy a delicious light meal or grab a tasty beverage to-go. If you are on the run, we offer online ordering and quick pickup; perfect for those who need the extra pep without the extra steps. For those who want to carry away, we offer pickup ordering here.
We also feature rotating art installations from local artist and host special event night with live music, featured menus and family-friendly activities.
We are proud to serve coffee and tea from local area roasters and purveyors. For our espresso and drip coffee, we offer a rotating selection of Counter Culture blends. Our teas are provided by Richmond’s own Rostov’s Tea and our rotating, on-tap Nitro Cold Brew is from Charlottesville’s Snowing in Space Coffee.
Our chef, Tre, takes cafe classics and turns them on their head to bring new twists to old favorites. Though we have our staples, we also have seasonal and weekly offering of soups, sandwiches and salads. At every opportunity, we use locally grown produce and products from local artisans such as Dayum This Is My Jam. We welcome all tastes with vegan and gluten free options available.
Looking for a unique gifts for a friend or want to show off some Northside swag, check out our selection of local gifts and Stir Crazy merchandise. We also offer whole bean coffee from Counter Culture & Rostovs; special tea blends from Rostovs; Ames Southern Honey; and preserves from Dayum This Is My Jam.


This is by far the best pastry I’ve made. So wish I could take credit for the recipe. But no, that’s not the case. Actually, the pastry for my Bakewell tartlets is probably better (by the same writer), even though it’s more difficult to manage. This is easier. But I can’t stress enough the need for absolute restraint when dealing with this. As, if you’re heavy-handed with this pastry at all, it’ll turn out – like most pastry I’ve eaten in the past – like cardboard. This time around I’ve managed to grab a couple of photos of how the pastry looks at differing stages. Hopefully I’ll be able to grab more photos, as I’ll be making this often. And it was perfect, after all, for using with my stainless steel sundae dishes for the pudding pies below (the same recipe as last time, excepting differing fruit). Ah hah, well, almost. The pastry will have to be blind baked to be able to use them. But with muffin cases filled with baking beans it’s not so much hassle. It must be something to do with the shiny s/s deflecting heat, so they’re not baking as well as my ceramic coated baking tray. Still delicious. And would be perfect as a dessert on cold nights served with thin custard. Anyway, I’m not going with that recipe again. Here, it’s about the chocolate tart, that just so happens to have walnuts. With coffee, I’d be perfectly happy with just a slice of the chocolate tart (without the walnuts).
Chocolate Tart with Walnuts
Pastry recipe based on: Fig Sly Cakes (p226) by Elizabeth Ray from Good Housekeeping’s Country Cooking
- The recipe below for the pastry will make enough for 2 tarts. If 2 tarts are needed then double the filling recipe.
- The measurements of flan dish used: 20cm or 7&3/4 inch in diameter.
For the pastry:
- 275g (9.700 oz) x plain (AP) flour, sieved
- 50g (1.764 oz) x icing sugar, sieved
- 1/4 x teaspoon table salt
- 200g (7.055 oz) x unsalted butter (at room temperature), cubed + extra for greasing flan dish
- 4 – 6 x teaspoons milk
For the chocolate filling:
- 50g (1.764 oz) x unsalted butter
- 50g (1.764 oz) x icing sugar
- 50g (1.764 oz) x 85% cocoa dark chocolate
- 1 x tablespoon cocoa powder
- 1 x tablespoon unrefined dark muscovado sugar
- 2 x medium organic eggs, beaten and poured through a fine mesh sieve
- 2 x tablespoons milk
- up to 100g (3.527 oz) x walnut pieces
Measurements within brackets directly above are only intended as a guide – they have not been tested.
- Sieve the flour and icing sugar into a large mixing bowl. Sprinkle over the salt and whisk to combine. Add the butter, and using a pastry blender mash the butter a few times, then scoop underneath the flour mixture and bring that up to the top of mixture. Repeat this process a few times (the flour mixture should look like rough breadcrumbs – see photo below), but don’t overwork this pastry at any stage. And try and keep as much air in the mixture as possible. Drizzle over a couple of teaspoons of milk, and using an eating knife cut this through fairly gently. Add a little more milk, if necessary, just to get this to start clumping fairly heavily around the knife itself. And it should start to feel kind of sticky. It’s not even necessary at this stage to bring this dough into a ball. Leave in a cold place for about an hour.
- When the pastry is needed dust a suitable counter liberally with flour, as well as your hands and rolling pin. Gently bring the pastry dough together in its bowl. The pastry should feel sticky at this stage but will probably look very dry (see photo below). Don’t be tempted to add more milk, unless the pastry won’t clump together between your fingers. If more milk is needed only add a teaspoon at a time.
- Grab about half of the pastry only and bring it together into a loose ball. Don’t press on this dough at this stage at all.
- Place the ‘half’ ball on the dusted counter, and using both hands cup this as if making a snowball. Then start to gently press with your knuckles of one hand to create a disc shape (see photo below), keeping the other hand turning the pastry as you go. It doesn’t have to be a particular thickness.
- Scrape underneath with a slice (lifting the pastry up and dusting underneath if necessary) and dust the surface lightly with more flour. Roll out to a thickness of about 4 mm or 0.157 inch. As I’m using a mat for the pastry all I do is place the dish upside down and lift both it and the mat as quickly as possible and invert, place back on the counter and then gently drape the edges of the pastry into the dish itself. Holding on to the edges of the pastry I work my way around the dish by gently pressing in with my index finger into the edges of dish to make sure that the pastry fits quite snug. Then any excess pastry is sliced off with a paring knife.
- Grease your baking / flan dish liberally with butter. Preheat oven to 175°C or 347°F.
- For the filling, add the butter to a large saucepan over low heat only. Break in the chocolate and allow it to start to melt. Sprinkle over the sugars and cocoa powder and stir through.
- After beating the eggs pour them into a fine mesh sieve sitting on and over a separate bowl. Scrape underneath the sieve as well but don’t rub the eggs through.
- Allow the butter mixture to cool sufficiently before adding the eggs. When those are added simply stir well to combine. Add half the milk, stir through, and only add more milk if this mixture is too thick.
- Once the oven has preheated pour the chocolate mixture into the pastry case, making sure it’s level by tapping the dish gently on the counter which will release any bubbles. Scatter over the walnuts.
- Bake in the centre of a preheated oven for 35 – 40 minutes until nicely puffed on top (the filling will deflate and level off when cooled).
- Allow to cool completely before serving.
All text and photographs within (Todas las fotografías dentro de) Kitsch n flavours: All rights reserved (© Todos los derechos reservados) – Copyright © Kitsch n flavours 2015 – 2019


A funny thing happened to me at the market the other day. Drawn to a trendy new cheese boutique (you know the type, sawdust floor, great cheese and expensive prices), I tasted some highly recommended low fat cream cheese. Indeed, it really was delicious. Rich, full bodied, with exactly the right butter thick consistency and tart saltiness. And at only 5% fat it seemed too good to be true! Being the skeptic that I am, I simply had to check it myself. So, to the astonishment of my hipster server and several innocent bystanders, I whipped out my SCiO and scanned the cheese. We barely had time to draw breath before the results were back – this incredible ‘low fat’ 5% cream cheese actually contained …20% fat! To the disbelieving objections of the shop owner I scanned again and got the exact same result. They say, ‘if it seems too good to be true, it probably is’, well, it was – and it’s not. We’re not talking plus/minus 2% here, we’re in full-on, full fat territory!
And the whole experience got me thinking: knowledge is power, and a little power can go a long way. What would happen to grocery shopping if all customers had the power to verify quality and nutrition for themselves? Will consumers exercise people power and demand higher quality goods once they can actually verify quality on the spot? And how will this impact the whole supply chain, right from the seed growers, farmers, through to distributors and retailers? Imagine shoppers empowered by SCiO, taking control and actually inspecting and verifying the nutritional value of the food before them, a real people’s revolution.
And it’s coming soon to a shop near you! We already have early adopters thinking this way. At the recent EuroFresh show, SanLucar, a distributor of high quality produce, presented a vision of equipping consumers with SCiO devices for exactly this purpose. In the near future it will be entirely possible for your average shopper to pick up their phone at the produce stand and scan. And people power may well be a double-edged sword for the food and beverage industry. What will the consequences be for a grocery store if users don’t like the BRIX contents of their tomatoes and vote with their feet? And will a store be able to differentiate itself with measurably excellent tomatoes? I can well imagine a savvy store advertising today’s BRIX on their storefront or website, but how will that translate commercially?
And other interesting issues will arise – as The Economist’s 1843 magazine wrote, will a new ethics of on-the-spot food validation become an issue for grocery stores? Will they even allow it? Will they have a choice if consumers insist? And how will these dynamics evolve as material sensing capabilities become a standard feature in mobile phones, making them available for anyone, anytime, anywhere?
Ultimately, I didn’t do much about the mislabeling of the cheese. I still bought a tub of the delicious, but not so skinny cheese, and while I may not munch on it too often, I’m sure I’ll enjoy it on the odd ‘never mind the calories’ occasion. But I’ll think twice about buying again at this store, or recommending it to a friend – I don’t feel I can trust them (and, after being called out in public, I have a sneaking suspicion I’m no longer on their favorite customer list). And perhaps this is one more lesson for manufacturers and retailers in a measurable world – the impact on consumers may not always be visible, but it will be there for sure.
Power to the people! Viva la Revolution!


One area that I chose to work on in the garden yesterday was my tomato patch. We have been harvesting tomatoes for a couple of weeks now and have been enjoying them for lunch and supper almost every day. We use them for sandwiches, cut them into salads, but mostly we simply slice and sprinkle with a bit of salt and pepper and eat as a side dish with whatever we are having for supper; nothing much compares to the taste of a freshly picked, still warm from the sun, garden tomato. Up until now we could keep up with them by simply picking and eating, but now they are ripening so fast that it is time to start preserving. My vines are all brown and dead, having succumbed to a late-hitting blight, but the plants were able to produce quite a bit of fruit, and the tomatoes are ripening quite nicely. I did pick a bowl full of rotten ones that had been pecked at by our rogue Guinea hen that kept sneaking in the garden before we clipped her wings (the chickens were quite happy about that bowl full), but I harvested a nice basketful for preserving.
I've always canned our tomatoes, but this year I decided to try something a bit different. I roasted them. It was quite simple; it filled our house with the most tantalizing aroma, and the result was delicious! I will definitely be doing this again, maybe even replacing my usual method for making spaghetti sauce with my new roasted tomato sauce.
It was so simple; I wanted to share with you how I did it.
After washing the tomatoes, I cut them into chunks and spread them onto pans, lightly covered with oil. I sprinkled them with salt, pepper, chopped garlic, basil, and fresh oregano. You could use as much or as little as you want and add any herb that you like. I think next time I may try adding a bit of onion and even some green peppers. I then roasted them for about 2 hours at 300 degrees. Oh, you won't believe how delicious your kitchen will smell while those delightful tomatoes are roasting! After they were finished roasting, I let them cool, put them through my food processor to break up the chunks, and poured the sauce into freezer bags...that's it! It really was so simple, and the flavor....oh, the flavor...so much better, in my opinion, than the traditional spaghetti sauce that I usually make and can. Roasting the tomato brings such a smoky sweetness to the sauce and will be quite comforting on a blustery, cold night this winter. I'm looking forward to putting many more bags of roasted tomato sauce in our freezer.


Celebrating something special?
We'd love to hear more about your upcoming event!
If you would like more information about our catering, please fill out the form below or call our office at 312-455-1019.
For more than two decades, Big Delicious Planet has been catering galas, cocktail receptions, showers, anniversaries, birthdays, and mitzvah's at Chicago venues, homes, offices, and galleries. We're available to assist with everything from sourcing a venue or vendor, to planning and executing a flawless event. We even take our role as full-service beyond menu creation and offer complimentary custom signage.
Check out our featured events to see what we've been up to lately!
Photos by Anna Guziak
wild rice cake duck confit cherry-rosemary compote
baked artichoke dip bdp garlic herb crostini
dandelion mushroom tarts candied walnut
gorgonzola + pecan crusted strawberry balsamic reduction
beef tenderloin platter horseradish sauce, caramelized onion, mini rolls
smoked salmon platter cream cheese, cucumbers, onion, capers, crostini, pumpernickel
domestic gourmet cheese board house jam, crackers, sliced baguette
FAMILY-STYLE DINNER MENU
bdp watermelon gazpacho
blt bite bdp cherry tomato, house bacon jam, sriracha aioli, bdp microgreens
beef tenderloin crostini bdp arugula-ramp pesto, shaved parmesan
spicy shrimp skewer charred carrot romesco, crushed marcona almond
bdp heirloom tomato caprese klug farms stone fruit, bdp greens, bdp basil vinaigrette, fresh mozzarella
la fournette breads w/ herb and lemon butters
apricot glazed airline chicken bdp basil coulis
grilled salmon wilted bdp chard, lemon beurre blanc
grilled bdp summer vegetables
selection of locally brewed beers
sustainably sourced red + white wines
Host your next event at Big Delicious Planet!
BDP's Canteen and Urban Farm are perfect locations for small seated events for up to 24 guests or cocktail-style parties for up to 60 guests. The Canteen is available year round, and the Urban Farm is available June through September. We've hosted small weddings, rehearsal and corporate dinners, showers, and fundraisers in both spaces.


- Buried Treasure Men’s Prostate is a whole food dietary supplement to help naturally balance male hormone levels.
- With a blend of vitamins, minerals, amino acids and herbs Men’s Prostate is a complete formula to help improve circulatory and urinary functions
- Saw Palmetto Berry, Pumpkin Seed extract, Pygeum bark, Stine Nettles and more working with minerals such as zinc, selenium and copper and other ingredients to support men’s health.
- All plant based ingredients in a liquid formula for fast absorption and more bio-availability. No artificial ingredients, colors or flavors.
- 16 oz BPA free bottle. Gluten, wheat, yeast and dairy free. Ingredients globally sourced. Manufactured in TN, USA in a USDA and FDA cGMP compliant facility.
|Vitamin E (as d-alpha tocopheryl)||200 IU|
|Vitamin B-6 (as pyridoxine HCl)||20 mg|
|Folic Acid (folate)||400 mcg|
|Saw Palmetto Berry||200 mg|
|L-Glutamic Acid||100 mg|
|Pumpkin Seed extract (cucurbita pepo)||100 mg|
|Pygeum bark extract (pygeum africanum) 13% sterols minimum||100 mg|
|Stinging Nettles extract (urtica doica root)||100 mg|
|Beta Sitosterol (from phytosterol complex)||60 mg|
|Lycopene extract||10 mg|
|Boron (as boron citrate)||2 mg|
Other Ingredients: Purified mountain water, white grape juice, pineapple juice, natural flavorings, organic citrus extract and/or citric acid, potassium sorbate (to ensure freshness), nisin and polylysine (naturally ensures freshness).
DIRECTIONS: Shake well before each use. Refrigerate after opening. Best if used within 45 days of opening.
USE: Adults should take 2 tablespoons daily as a nutritional supplement. We recommend mixing it with your favorite juice.
CAUTION: Should not be taken by women or children. Keep out of reach of children. Contains Soy.


So, yes, dried fruit. I've just started enjoying dried fruit again (mainly in my morning oatmeal) after years of rejecting those mini raisin boxes everyone hated and my mom's annual giant dried fruit platter she got every year. I bought a package of chili dried mango intended to can with it, only to find my fiancee and I had eaten them all before I picked out a recipe. I was completely, utterly and totally uninspired by this one. I've already made three chutneys this year with mixed results. But I went through the ball book and found this red onion marmalade and thought it looked interesting enough to give it a try.
Thinly slice 1.5 cups of halved red onion. Dice up half a cup of dried cranberries (I used craisins because I hate seasonality. Or I'd rather use what I have than go try to source local dried cranberries in DC). Sautee on medium heat with 1/4 cup brown cider and 1/4 cider vinegar for 10 minutes, until the onions are translucent.
Combine in a large saucepot with 3 cups unsweetened apple juice (I used apple cider) with two tsps orange zest (I used 2 tsps of diced clementine peel since I was out of oranges) and 1 package of pectin mixed with 1/4 cup sugar (the sugar helps keep the pectin from clumping). Bring to a boil, add the remaining 3.75 cups sugar (I used 3 1/3 cups and didn't notice a difference), bring back to a hard boil for one minute (while furiously skimming foam), ladle into hot jars (while NOT burning yourself) and process in a hot water bath for 15 minutes. Makes 5-6 half pints.
The Verdict: Y'all, I'm not sure I did this right. First, I halved the onion wrong , then I sliced the onions way too thick, so then I ended up pulverizing everything a bit with an immersion blender and then everything floated to the top of the jar once processed. But still, this is quite tasty and will be delightful as an appetizer on bread with some cheese. Like everything I've made for the can jam. Happily, I love to entertain. Now, if you'll excuse me, I have to ice my hand.


Urban Farming & Sustainability
Urban farming is a growing trend in schools across Singapore. It involves teaching children how to grow plants on rooftops, balconies and even in containers. This helps teach kids about the importance of eating fresh produce and encourages them to think about where their food comes from.
Through this course, we aim to help students understand the importance of sustainability and giving back to society. Students can experience urban farming and appreciate the food they eat.
- To allow students to Innovate, Inspire and Inquire about Science
- Recognise Science and its importance to life around them
- Learn the importance of sustainability & giving back to society
- Learn about Urban Farming Practices in Singapore
What Students Will Learn
By attending this course, students will learn the basics of urban farming and experience growing and harvesting the crop on their own. Most importantly, students learn the importance of food sustainability and food security and appreciate the food they have.
- Learn about the benefits of urban agriculture
- Understand the importance of urban farming
- Learn how to start an urban garden
- Learn how to maintain a healthy urban garden
3 Steps to be a Urban Farm Expert
Urban Farming & Sustainability is a hands-on experience where students will get to know the process of urban farming and how it relates to our environment. They will also learn about the role of farmers and the importance of sustainable agriculture. Students will visit rooftop farms and see how food is grown and harvested. They will also meet the people who grow and harvest the food.
Schools We Worked With
We have worked with over 10 schools in 2022 and taught over 1000 students the importance of urban farming and how to grow their own crops in school & at home.
Agritisan Urban Farm Technology
At Agritisan, we develop and work with our partners to build state-of-the-art urban farm equipment to grow more high-quality crops with less space. These equipment also helps to reduce manual labour and save time. It also comes with advanced monitoring systems to automate and protect your crops.
Our Past Workshops and Courses
Urban farms are becoming increasingly common around the world. They provide food for people living in cities who don’t have access to fresh produce. The idea behind urban farming is simple: grow your own food in places where there isn’t enough space for traditional agriculture.
Send Us a Message
Fill in the form for any enquiries regarding Agritisan’s partnership, Agri-Education or Farm Tour and we will get back to you shortly.


Make A Choice To Make A Difference
Any gift you give makes a big difference. We would love for you to choose the gift you give. A one time donation to Food For Orphans is used in the same way to provide meals for orphans around the world who do not have access to nutritious food. Thanks for making a difference.
Feed Orphans Every Day with a Monthly Recurring Gift
FEED Orphans Every Time You Eat
Every time you eat ... Orphans eat.
With your Automatic Monthly gift, you can have a true impact in changing the lives of three or more orphans. For $33 per month, you can provide food every day to three orphaned children. Maximize your giving by considering $66 a month to feed 6 orphans, or $99 a month to feed 9 orphans every day. You decide and the orphans survive. Just click below to make your selection and to set up an automatic monthly donation to feed orphans.
Feed 1 for $130
For 1 Year
You can provide one year of well-rounded and healthy meals to an orphan for a one-time gift of only $130. You can make a positive impact in one child's life for an entire year for a very small amount.
One Time Donation
Make your One-Time Donation here. Every $11 you donate will provide 31 healthy meals to orphans! Consider making an generous gift that will change the lives of orphans.
For planned giving, corporate partnerships, retail partnerships and artist relations, CLICK HERE


We are revolutionizing agriculture in sub-saharan Africa, starting in Malawi
The result: urban buyers have variable quantity and quality of supply. Middle-men struggle to negotiate contracts, a system which results in increased margins. Farmers do not have information on how to plan for market demand.
Seedlink connects agricultural markets. First, contracts are sourced from urban buyers. Second, a market analysis is performed to understand agricultural supply. Third, Seedlink uses a mobil platform to reappropriate middle-men to act as agents which gather rural farmer supply and fulfil urban buyer demand.
Where We Work
Seedlink is starting in Malawi, an agricultural economy where there is currently over £400 million in market opportunity and 27 million tons of food wasted each year.
Seedlink ran a successful pilot of our business concept in Malawi last November. During the next harvest season in April, Seedlink will be bringing this idea to scale in the soybean market primarily in Mangochi and Mulange. We have partnered with large farmers cooperations including NASFAM with over 160,000 farmers and large buyers which purchase over 100,000 tons of crop annually. We are currently working in London to seek funding for this project and will return to Malawi in late March.
Most NGO's and companies working with small-scale farmers focus on improving the production of crops. However, there are not many working towards solving market problems faced by the farmers. Seedlink is one of the few aiming to make supply chains more efficient. We streamline the entire process, working with all stakeholders along the way offering transparency right down the value chain and unlocking the potential of millions of smallholder farmers. We offer a better way for buyers to trace their produce and manage supply by offering unique insights into their suppliers.


A meat grinder is a multitasking appliance for your kitchen for many reasons. It is a common product to prepare the routine tasks. So it is a little tough to determine the best electric meat grinder while you are selecting it the first time and we are totally comitted to help on how to choose an electric meat grinder.
Most people have no idea about how to rectify its quality and features. All the brands are claiming to be the best in the market. So the people disappoint when they choose the wrong one.
So, in this article, we have come with some helpful advice to help you buy an amazing appliance.
Pay Attention When Choosing An Electric Grinder
1. The Power Of Motor
As you know well that each meat appliance features with different motor power. It is the most important factor to consider. The power of the motor determines how much meat it grinds per hour.
Normally, meat grinders, in the market features between 350 to 700 watts. A strong motor takes less time to grind your task and saves time as well.
On the other hand, buy 800 to 1200 watts of motor power for commercial use.
2. Meat Capacity
First, consider your meat capacity to grind while you are buying a meat grinder. If you have to grind a large capacity of meat, purchase a heavy electric meat grinder as it grinds the meat fast with a reduction of time because it consists of a high-power motor to proceed. It can also bear the pressure of meat in large quantities.
On the other hand, check the sizes of blades and plates of a meat grinder. The capacity of grinding meat is directly connected to plate size. The sizes of plates should be between ⅛ 3/16 and ¼”.
A small power of the motor is suitable for limited work in your kitchen. it also saves space as well.
3. Easy to use
If you preparing your mind to buy an electric meat grinder, check out its features and maintenance. If the features of the meat grinder should be easy to use then it makes satisfy your cooking skills.
First-time users can also operate it without any extra effort if it is easy to clean and use. Electric meat grinder performs some features on its own.
Whenever people buy a meat grinder, they love to have some extra accessories with the appliance that are useful and fascinating. People consider mostly grinding plates for different sizes grinding and sausage.
Each brand has its own accessories model. some models feature two grinding plates while some are with three plates. Some other models come with a kubbe attachment or a pasta maker attachment while some models come with an auger or a food pusher as well.
All the meat grinder brands try to attract more and more customers, so they offer these valuable accessories.