Ready Made Meals
- Thai Chicken Curry (GF) - chicken breast, coconut milk, lemongrass, sweet potato, served with brown rice.- Vegetable Soup (GF) - zucchini, tomato, potato, lentils, white bean, fresh herbs.- In-house traditional Neapolitan Sauce served with spaghetti pasta.*Each dish is approx 2 serves* Heat & serve or freeze separately* Orders to be placed prior to 2pm for next day delivery. * Orders can be collected from one of our stores between 10:30am - 1:30pm.* Delivery available, an $8 delivery fee will be applied at checkout.*Less than $9.50 a serve* In a effort to reduce social distancing and protecting the welfare and safety of our staff, we cannot guarantee the exact time of your delivery. Please be mindful of social distancing rules when accepting your delivery.


|Why Have I Never Done This Before?|
Ground corn treated with lime, water, cellulose gum, propionic acid (to preserve freshness),
benzoic acid (to preserve freshness), phosphoric acid (preservative), guar gum, amylase.
Cellulose gum? Propionic acid? Benzoic acid? Phosphoric acid? Guar gum? Amylase? -- Why do these things need to be in there....especially considering this is a product kept in the frozen foods section? I don't want to eat them, and they interfere with the experiment. So, no thanks. Moving on.
I Googled for a corn tortilla recipe and found this one. Seriously, could it be any easier? Off I went to Market Basket and bought some masa harina. I bought Maseca brand Instant Yellow Corn Masa Flour.
Now, which one of these do you want to eat?
|On the left, mine. On the right, Mission.|
Mine look better, taste better, and even *smell* better.
And they're much cheaper than any store-bought brands.
First, mix 1-3/4 cups of the masa harina with 1-1/8 cups of hot water (you might also want to add some salt if you aren't going to be putting salty foods into these tortillas, or if you are going to be cutting them and frying them up into chips). I tried to mix the dough in my stand mixer, thinking I would knead it using the dough hook, but it's not quite that moist and didn't readily come together in the mixer. So I just mixed it by hand in a bowl, like a meatloaf. If the dough is too wet or too dry, make adjustments by adding more masa harina or water, a teeny bit at a time.
Knead the dough until it becomes pliable and smooth (this took just a minute or two). Then, wrap it in plastic wrap and let it sit (on the counter, not refrigerated) for a half-hour. I am not sure why the recipe called for letting it rest like this, or if it would be okay to skip this step, so I just did as instructed.
Pre-heat your cast iron skillet with medium heat.
|This is the size flame I used (it was perfect).|
Place it between two pieces of parchment paper and press down to flatten it some. (I found that I had -0- sticking problems with parchment paper.)
Now, roll it out with your pin, rotating the whole thing a quarter turn every few strokes. Note: the thinner you make it, the better. (I cooked 2 that were too thick before I figured out that thinner makes a much better final product.)
Using a bowl or any other circular object that is the size you want, cut out a circle. I cooked one that had irregular edges before I decided to use a bowl to get a perfect circle, so counting the 2 thick ones from above, I had a total of 3 tortillas that weren't perfect in the entire batch (and this was only my first try making these -- like I said, super easy).
If the dough splits or holes appear while you are rolling it out, all you have to do is rip off a bit of dough from an edge, place it over the holes, and continue rolling out.
Gather up the edges of dough that didn't get cut into your circle, add some more from the main dough pile, form a new little ball and repeat the pressing/rolling out process until you have a bunch of raw tortillas.
Cook each tortilla in the dry cast iron skillet (no oil or anything) for about 30 seconds per side. When you flip it to the second side, it should puff up a little bit and look like this:
I ended up with 15 five-to-six inch tortillas (with just a tiny ball of dough lefover that wasn't enough to make one final tortilla). I probably could have gotten 17 if the first two were rolled out thinner. Anyways, each of the 15 has:
- 50 calories
- 1 gram protein
- 11 grams carbs
- 0 fat
- 1 gram fiber
- 0 sodium


My husband recently made some delicious vegan pesto. Instead of using cheese he substituted in cannellini beans. He calls it "Pesto Gaucho", and here is his recipe: two handfuls of flowering basil leaves, half a can of drained cannellini beans, three tablespoons of olive oil, two dashes of sea salt, four cloves of coarsely chopped garlic and black pepper to taste. Blend on low power to maintain a thicker texture. He did not use nuts, but suggests an oily nut like cashews or pine nuts if you want to add them in.


The JAMB and WAEC/O’Level 2022 Subject Combination for Food Engineering are similar to other science & technology-related courses. Food engineering is a course not many people even know about.
The JAMB and WAEC/O’Level Subject Combination for Food Engineering requirements for any course, including food engineering, is something every severe student would keep in mind. Food engineering is a good course, that is for sure. So, read to the end for details about the 2022 JAMB and O’level subject combination for Food Engineering.
Jamb Subject Combination For Food Engineering
Use of English
WAEC Subject Combination For Food Engineering
3. English Language
6. Civic Education
7. Computer science
List of Universities that offer Food engineering in Nigeria
1. University of Uyo
2. University of Ilorin


How many different types of olive oil are there?
How many different types of olive oil are there? Which one should you be using?
One of the most important ingredients to a healthy Mediterranean diet is, of course, olive oil. Spain produces approximately 45% of the world’s olive oil. There are many different varieties of olives and the Picual olives are the most commonly used as they have a higher oil content than some of the other varieties. Remember that olive oil is 100% fat and contains approximately 120 calories per tablespoon. So use with moderation!
The quality of your olive oil depends on how it has been made, what has been added to it and the acid content.
There are 3 main types of quality:
- Extra Virgin olive oil is the healthiest type of olive oil that exits. Nothing is added to this type of olive oil, it is 100% natural. It is high in natural vitamins, minerals and antioxidants. It is usually a darker green colour and has a lot of flavour. It is made by simply washing the harvested olives, crushing them, and extracting the juice. The acidity level in this oil is less than 1%. It shouldn’t really be used for deep frying as it has a lower smoking point than vegetable oil, and heating it makes it lose flavour. You would use this oil for dressing a salad or having on bread as it has more flavour. You can also use Extra virgin olive oil to moisturise your skin, hair and scalp or as a makeup remover.
- Virgin olive oil is produced in the same way with no additives, 100% natural, using riper olives. It has a slightly lighter flavour and is possibly lighter in colour also. This oil can be used for cooking a stir fry for example and would have an acidity level of about 2%.
- Standard or pure olive oil is a lower quality oil that goes through a refining process and is often blended with other vegetable oils when made. Often olives that are in a bad condition are used in this process. It is much lighter in colour, is practically tasteless and would have no bitterness to it. Heat and chemicals are also used in the process of making this oil to remove any flaws in the olives, making it more highly acidic. This one would be used as an all-purpose cooking oil and contains far fewer amounts of vitamins, antioxidants and anti-inflammatory properties than other types of olive oil.
If you see “light” or “extra light” olive oil in the supermarket, it means that it is extra refined, not low in calories, and is the worst quality olive oil on the market.
Did you know that in Spain old, used olive oil can be used to make soap and detergent? You must never dispose of old oil by pouring it down the sink as it can easily cause the pipes to block and even block the sewers. It can be put into a container and put in the rubbish bins or nowadays can be taken to a recycling point. If you have an orange recycling bin in your area, it is for the safe disposal of vegetable/olive oil. Whichever kind of oil you decide to use, it should be stored in a dry and dark place. Once opened it can last for approximately 1 year.
The many health benefits of olive oil have been widely studied over the past years. It contains beneficial fatty acids, is high in antioxidants, vitamins E and K. It has anti-inflammatory properties and can be used to relieve arthritis. Olive oil can help prevent heart disease, strokes, diabetes and can lower blood pressure. It is also good for overall brain health and can prevent Alzheimer’s, according to Spanish research a diet rich in olive oil can also protect against mental illness such as depression.
Used topically it can prevent stretch marks, nappy rash and other general skin/scalp irritations.
So, if you would like easy access to some of the best quality olive oil on the planet, why not visit the Costa Blanca? It will be one of the best decisions you will ever make!
If you need help or advice regarding legal matters, tax, or help with or finding your dream home here on the Costa Blanca, please don´t hesitate to contact Amanda on firstname.lastname@example.org or telephone 0034 966761741.
Written by Jo Garcia Phillips


1 Pack of chocolate graham crackers, processed into crumbs
3 tablespoons of sugar
1/3 of a cup of butter, melted
4 packages (8 oz each) of cream cheese, softened
1 cup sugar
1 teaspoon of vanilla extract
3 (1oz) squares semisweet bakers chocolate (melted and cooled)
3 (1oz) squares unsweetened bakers chocolate (melted and cooled)
Preheat the oven to 350 degrees.
For the crust: Mix the crust ingredients together and press into bottom of springform pan; set aside.
For the cheesecake: Mix cream cheese and sugar with electric mixer until well blended. Add eggs and continue mixing. Add melted chocolate until fully incorporated. Pour mixture over the prepared crust and smooth out top with a spatula.
Place in the preheated oven and bake for 55 minutes or until center of cake is almost set. Loosen the cake from rim of springform pan - Do not remove rim of pan until cool. Refrigerate the cheesecake for one day or overnight before serving. Garnish with fresh whipped cream if desired.


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Every year my family and I go to Epcot’s International Food and Wine Festival at Disney World and it’s always a lot of fun! During this festival stands are set up all over Epcot, each representing its own country. There are over 30 stands to choose from! At these stands, you can buy authentic food and drinks from the country, made and served by people who are actually from there. Every year some of the countries are changed out for new ones, while some of the more popular ones stay. While you eat, you can also enjoy live music from various cultures. It’s the perfect festival for travelers who love to eat (like me)!
At Epcot, you can get your own free festival passport to keep and place a sticker by the name of each place you “visited”, as well as check off what you had there. It makes a cute keepsake!
Here’s all the places I got to visit:
The Hawaii stand has been at the food and wine festival every year that I’ve gone and I don’t think it’s going away any time soon. I highly recommend getting the Kalua pork slider, it’s a very popular choice and for a good reason! The savory meat and sweet pineapple along with some spicy mayonnaise make an amazing flavor combination. I’m just barely under the drinking age in the United States, so I couldn’t buy any drinks myself, but the beer pictured is my dad’s Kona Brewing Company Big Wave Golden Ale.
I’ll be honest, I had never heard of Patagonia before seeing it on this year’s passport. After a little research, I discovered that it’s located at the southern end of South America and is shared by Argentina and Chile. The food from this stand was delicious, especially the beef skewer. In fact, the beef skewer topped with Chimichurri sauce was my favorite food out of the whole festival this year. Hopefully Patagonia is back again next year because I’d love to have their food again!
Islands of the Caribbean
I was born in an island of the Caribbean (Puerto Rico), so seeing my part of the world being represented is always exciting. Maybe I’m biased, but Caribbean food is some of the best food there is and this section did not disappoint! I had the pescado con coco (I forgot to mark it off, oops) and the Jamaican beef patty to the right. Both are an accurate taste of the Caribbean, even if the beef patties were pretty tiny.
Morocco is on my bucket list for sure, but until that happens, the Morocco stand at the food and wine festival will have to do. I’m not a fan of onions, which this pita pocket had a lot of, but the seasoned pork inside definitely made up for it. There was also live Moroccan music being performed near the stand, which was fun to listen to and watch.
I love flan and I love chocolate, so imagine my excitement when discovering that Mexico had chocolate flan! The line for Mexico was incredibly long, but the chocolate flan was worth the wait. I wish the serving size was bigger, but maybe next year I’ll get two.
My most recent trip was actually to Germany, so going to this stand was super nostalgic for me. If you’ve ever listened to me talk about Germany, you know that I can rave about their sausages forever, so obviously that’s what I ended up getting. While they aren’t crispy on the outside like the ones I had in Berlin, they do taste very close to them, even down to the bread they were in. Also, European beer is the only kind of beer that I sort of like, so it was nice to try some of it again (the beer was my dad’s once again, so I didn’t mark it off, but it was the first one on the beverage list).
Smoked salmon is one of my favorite kinds of fish, so I had to get the potato pancake with smoked salmon. I wasn’t really sure how to eat it since I couldn’t cut the potato pancake with a fork, so I ended up rolling it up and eating it like a taco. Close enough, I guess? The pancake itself didn’t have a lot of flavor, but smoked salmon and sour cream is surprisingly good together, so I enjoyed it.
Ireland is a place I’ve been to quite a few times (both the actual country and the stand) and one of my favorite stands at the festival every year. One thing they always have is the fisherman’s pie, which is made up of mashed potatoes, melted cheddar cheese, and pieces of seafood, like clam and lobster. It’s a must-have if you’re a sea food lover, I promise! Two new things featured in Ireland were the warm chocolate pudding and the pumpkin chai tea and caramel shake. Everything the Ireland stand has is always delicious and this whole meal was perfect for fall (if only it was chillier in Florida). I’ll definitely be looking for a recipe for that pumpkin chai tea shake.
What I had at Epcot’s International Food and Wine Festival was just a small taste of what they have to offer, since my stomach and wallet can only afford so much food. There are still so many other countries to check out (from Australia to China to even more), so there’s something for everyone! If you’re ever going to Orlando in the fall, I highly encourage you to discover all of the countries and their delicacies for yourself!


Important for IAS~IFoS Prelims Exam 2022-23, CDS Exam and AC(CAPF) Exam
FSSAI and star rating for packaged foods
🖊 The Food Safety and Standards Authority of India (FSSAI) is starting a star rating system for packaged foods.
🖊 As per the ‘Health Star’ rating system, packaged foods will display the number of stars on the front of the pack, indicating how healthy or unhealthy it is depending upon the amount of salt, sugar and fat it has.
🖊 A study was conducted by IIM Ahmedabad regarding the methodology to be used to display the health ratings of the food items
🖊 It has been decided that the ratings will be placed in front of the packets.
🖊 Food Safety and Standards Authority of India (FSSAI) is a statutory body established under the Ministry of Health & Family Welfare, Government of India.
🖊 The FSSAI has been established under the Food Safety and Standards Act, 2006, which is a consolidating statute related to food safety and regulation in India.
🖊 FSSAI is responsible for protecting and promoting public health through the regulation and supervision of food safety.
🖊 The FSSAI has its headquarters at New Delhi.
🖊 The authority also has 6 regional offices located in Delhi, Guwahati, Mumbai, Kolkata, Cochin, and Chennai.
🖊 It has 14 referral laboratories notified by FSSAI, 72 State/UT laboratories located throughout India and 112 laboratories are NABL accredited private laboratories notified by FSSAI
🖊 FSSAI was established by Former Union Minister Dr Anbumani Ramadoss, Government of India on 5 August 2011 under Food Safety and Standards Act, 2006
🖊 The FSSAI consists of a chairperson & 22 members.
🖊 The following are the statutory powers that the FSS Act, 2006 gives to the Food Safety and Standards Authority of India (FSSAI).
✍Framing of regulations to lay down food safety standards
✍Laying down guidelines for accreditation of laboratories for food testing
✍Providing scientific advice and technical support to the Central Government
✍Contributing to the development of international technical standards in food
✍Collecting and collating data regarding food consumption, contamination, emerging risks, etc.
✍Disseminating information and promoting awareness about food safety and nutrition in India.
☞ For IAS & IFoS Prelims Preparation Click Here….
☞ For IAS & IFoS Mains Optional Subscribe from unacademy Click Here….


Góral’s Cheeses by Wkra River
Few people are aware of the fact that the cheese making tradition in the area covered by contemporary Poland is 7500 years old. The Mazovian region also has a rich and long history of cheese manufacturing. Milk producers in the Płońsk county made farmer’s cheese of naturally curdled milk. For years cheeses were prepared in home kitchens, but slowly the custom disappeared. Today, when a lot of commercially produced food is packed with preservatives, fillers and dyes, traditionally made foodstuff is gaining more appeal.
For that reason Mr. Radosław Góral from a small village Wierzbówiec in the Sochocin municipality came up with the idea of making cheese the traditional way, first one kind and then other types. Initially, he made it for personal consumption and later for wider family circles plus friends. Over time, the number of cheese buyers increased.
Cheeses that are produced on Mr. Góral’s farm are of three types: aged, smoked and whey. He uses cow milk with a goat milk addition. He gets the first from nearby farms and the latter from his animals. These cheeses are sold at the farm and at fairs as part of the rural retail trade.
Góral’s Aged Cheese
Straight after milking, milk is pasteurized up to 60 degrees Celsius, then cooled and combined with rennet. The clot that forms is pressed to release extra liquid and put into moulds. Later the cheese is placed into brine for 4 hours, then drained and rolled in spices, after which it is ready for packing. The final product weighs about 300-350g.
Aged cheeses are available in 4 flavors:
1) Dried tomatoes, basil, elephant garlic and shallots
2)Dried tomatoes, basil, elephant garlic, shallots and chili
3) Red winter savory
4) Green winter savory
However, this list is not final and Mr. Góral is open to suggestions from clients. He also makes cheeses as part of custom orders.
Góral’s Smoked Cheese
Straight after milking, milk is pasteurized up to 60 degrees Celsius, then cooled and combined with rennet. The clot that forms is pressed to release extra liquid and put into moulds. Later the cheese is placed into brine for 7 hours and smoked afterwards. Mr. Radosław mainly uses wood from fruit trees for that purpose. Once the cheese is smoked and cooled, it is ready for consumption. The final product weighs about 600g.
Góral’s Whey Cheese
Whey obtained as a byproduct from the production of aged cheese is warmed up to 90 degrees Celsius. Then, lemon juice is added which causes protein concentration and clotting. The milky mass is placed in moulds and drained for about 10 hours. After that, the cheese is put in small containers and is ready for consumption. Each piece weighs a little over 500g.
Maker: Radosław Góral
Location: Wierzbówiec, Sochocin municipality
Contact: ph. 691 169 780, email: email@example.com
Managing authority of the Rural Development Program for 2014-2020 - Minister of Agriculture and Rural Development Website developed by the Local Action Group - Friendly Mazovia Project "What a village is a different song" co-financed by the European Union under sub-measure 19.3 "Preparation and implementation of cooperation activities with a local action group" covered by the Rural Development Program for 2014-2020.


2021 Silver Needle White Tea - 1 oz | 28 grams
Silver Needle is one of China's most iconic white teas. This fresh, fragrant, and delicious tea is one of the highest grade white teas available - meaning it's made from pure buds.
This tea has an extremely pure and crisp flavor and is easy to brew. It's relatively higher in caffeine than many other white teas, and thus has quite an "energetic" vibe and is best enjoyed in the mornings and afternoons.
The flavor is also complex for a white tea, with varying fruity, floral, herbal, grassy, and hay-like notes. For those seeking health benefits, Silver Needle is also rich in L-Theanine, a compound know to have many great qualities.
Supply is limited, so experience this rare and high quality white tea for yourself today!


A delicious choice everyday
We deliver balanced and healthy meals each day to daycare centers, schools and after-school programs. As a young, customer-oriented business, we have placed the highest value on quality and nutrient-preserving preparation since 2010. Our complete range of services includes management, food delivery, serving, as well as washing up.
Our unique concepts for modern and age-appropriate daycare and school meals follow the requirements and desires of our customers. In cooperation with our customers, we develop strategies that perfectly match the particular situations – we offer you comprehensive and project-specific consulting.
When planning our menus we draw on a large selection of tried and true recipes for children’s meals. To ensure balanced meals, we take the preferences of our guests, modern trends, and nutritional recommendations into account.


American barbecue has become very popular lately. It is quite different to Aussie barbecue, but no less flavoursome. Different types of meat are cooked – pork butt is very popular, for instance. It is from the top of the shoulder, funnily enough, and is delicious when slow cooked.
Beef brisket is another popular cut for long, low-temperature cooking. You can rub it with a spice mix and cook it in the oven, then finish it over charcoal, as in this recipe. Or, put it in a barbecue with smoke chips and cook it for hours on a low temperature, basting and turning the meat. The result is the same – very moist, tasty meat.
Then there are the side dishes that are fantastic with meat cooked in this style. Collard greens, corn bread or macaroni and cheese are all incredible. This mac and cheese, as it is commonly known, is one of my favourites for a lazy cooking night. Just add a charcoal chicken from the local chicken shop and a few dressed green leaves and enjoy.
Barbecued beef brisket
A piece of brisket, about 5kg
1 tbsp sunflower oil
1 small onion, finely chopped
3 garlic cloves, crushed
500ml tomato sauce
100ml Worcestershire sauce
2 tbsp brown sugar
1 tbsp malt vinegar
2 tsp Dijon mustard
1 tsp Tabasco sauce
1 tsp chopped thyme
2 tbsp each chilli powder and mustard powder
1 tbsp each paprika, ground cumin, garlic powder, ground black pepper, castor sugar
1 bay leaf, crushed
To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few minutes until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 minutes. Use a hand blender or food processor to whiz it to a smooth puree.
Heat the oven to 150C. Make the rub by mixing all the ingredients with a pinch of salt. Rub the mix all over the beef and set aside.
In a large roasting tray, mix the barbecue sauce with two cups of water. Add the brisket to the tray, cover tightly with baking paper and then foil, then cook for four to five hours until the meat is really tender when you push a fork into it. The beef can be cooked the night before – just leave it to cool in the tin covered with foil.
To finish the beef, fire up a barbecue and wait until the coals have settled – you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it. Cook for about 20 minutes, turning the meat carefully with tongs, until lightly charred all over and heated through. Lift on to a board and serve sliced with the remaining barbecue sauce on the side.
Serves 6 or more.
When you place the brisket on your barbecue, try to move the coals to either side so they are not directly under the meat. This will avoid drying it out.
Mac and cheese
1 small brown onion, finely diced
4 rashers streaky bacon, diced
150g grated aged cheddar
350g grated gruyere
2 garlic cloves, crushed
2 tsp seeded Dijon mustard
1 tsp smoked paprika
sea salt and freshly ground pepper
1 tbsp chopped parsley
100g fresh sourdough breadcrumbs
Put the macaroni in a pot of boiling salted water and cook for eight-10 minutes, or until al dente. Drain and refresh in iced water, then drain again to remove excess water. Heat a little olive oil in a saucepan over medium heat. Add the diced onion and bacon and cook until golden. Remove and drain on a paper towel. Add the cream to the same pan, bring to the boil, then reduce the heat to a simmer. Add the cheeses, garlic, mustard and paprika and simmer for fiveminutes, stirring, until the cheese has melted and sauce is thick. Season and add the macaroni, onion and bacon. Preheat the grill.
Place the macaroni mixture into one large gratin dish. Mix the breadcrumbs with a little oil. Sprinkle the parsley then the breadcrumbs over the mixture and grill until golden brown.
view original recipe below…
Good Food – Frank Camorra’s barbecued beef brisket.


China glass honey jar manufacturer, wholesaler and custom glass honey jar.
From clear, golden amber honey to buckwheat honey in rich, warm brown, honey jars display the beauty and preserve the taste of this nectar from nature. Create a buzz with plastic and glass honey jars in engaging shapes like the nostalgic honey bear, traditional skep jars, hexagon glass jars, square, bulb, round jars and more from Maidao Glass.
Whether you operate a small backyard beekeeping operation or a large commercial facility, you need the right packaging to display your honey to consumers. That’s where Maidao Glass comes in. With our broad selection of glass jars, you can find the perfect solution to any packaging problem. f you’re looking for a classic glass honey jar we have many excellent options to choose from. Whether you want a wide straight-sided jar, a round jelly-style jar, a wide-mouth contoured oblong container, or a sleek taller bottle, we have a number of glass containers to suit your needs. Ranging from small 0.75oz sample jars to larger 12oz or 16oz options, our clear glass jars display the beautiful colors and textures of your honey to potential consumers. If you want custom glass honey jar for your homegrown honey, feel free to contact our Glass honey jar experts today. We can help you decide custom glass honey jar for your product, and get you on your way to distributing your delicious honey as soon as possible.
We will contact you within 1 working day, please pay attention to the email with the suffix “@maidaoglass.com”.


Where To Eat & Drink
Ever-changing menu of hand-tossed, brick-oven pizzas with artisanal toppings plus pasta & stromboli. World's coolest science fiction themed pizza place in the world. #1 best pizza! Voted Best Pizza In Renton!
Colorful, laid-back pub serving craft beers & casual American fare including burgers & wings. Our restaurant has served the community as a local pub and dining facility since 1995. Have a drink at the bar and enjoy a fantastic burger, or relax in the dining area and experience one of our great specials!
Traditional steakhouse set in a historic 1901 building that still has its original bar. The Melrose Grill offers an alternative to "downtown" dining using high quality ingredients, first class service, and a relaxing neighborhood feel.
German style gastropub in downtown Renton, featuring a great selection of German beers on tap, a full bar and wine. Menu includes: pretzels, house made bratwurst and other German sausages, schnitzel, spaetzle, schweinshaxe, hamburgers, salads and more.
Mellow vegetarian/vegan restaurant with pho, stir-fries & other traditional Vietnamese offerings. Blossom Vegetarian Restaurant is a peaceful place that graciously and creatively serves delicious healthy food that nourishes body and soul.
Casual restaurant dispensing traditional Pakistani-Indian favorites such as chicken tikka masala. By using fresh and wholesome ingredients, we maintain our quality and provide our customers with premium grade dishes from traditional recipes.


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Thanksgiving: The federal holiday in the United States, celebrated on the 4th Thursday of November every year. It originated as a harvest festival, and to this day remains the centerpiece of Thanksgiving family and friends Thanksgiving dinner. The dinner traditionally consists of foods and dishes indigenous to the Americas, namely turkey, potatoes, squash, corn maize, green beans, cranberries typically in sauce form, and good ole pumpkin or sweet potato pie.
Thanksgiving: The start of Vinyl Cat Fencing LLC and our store open for business as regarded as the beginning of the fall-winter, Black Friday shopping season along with Christmas and the New Year, in American culture.


Fame Bites goes inside the belly of the entertainment beast. We’re dishing out where the celebrities are eating, what they’re eating and who they’re eating with.
Are you ready to go (eat) right now? Consider this is your “green light.”
John Legend, the nine-time Grammy Award-winning crooner and poverty activist, recently set aside a few minutes from his tour with Sade to talk about his crusade against sugary drinks and the secret to finger lickin’ good fried chicken.
Most artists and celebrities choose to get paid for their endorsements. You’ve decided to invest money in HINT water – why did you make that decision?
“I thought it was a good business decision – a smart way to get involved is not just to be on their endorsement for a fee basis, but to really have some ownership and a stake in where the company goes so you can really maximize the value you get out of it and have some incentive to be a part of a company that you believe is going to grow.
It’s fine to just get a check to just endorse the product, but it’s more interesting and exciting to take an ownership stake in the company, and really see the true benefit of a company that does really well. [There are] larger rewards in the long-term if you are willing to invest.”
Much of your advocacy work surrounds childhood obesity and education.
“I love that you can drink something without all the sugar. I’ve spent a lot of time focusing on sugar, but when we talk to educators and schools and principals – especially with high school kids – obesity is a huge issue within all the other issues they have.
It is important to make sure they have the right kind of diet – a lot of the weight gain and obesity is driven by the amount of sugar, as there are not many viable sugarless options.”
Let’s talk about your passion for food. Even your girlfriend, model Christine Teigen, has a food blog.
“She cooks a lot and follows the food shows on television – and I love food as well, but I cook only a little bit, a few dishes. I make soul food which isn’t so healthy but we splurge.”
What is your signature dish to make?
“Fried chicken, macaroni and cheese – and I know this goes against my healthy food message. You definitely have to have garlic salt and paprika on the fried chicken.”
What do you eat before you perform on stage?
“Roasted chicken and vegetables.”
Is there one thing you can’t go a day without eating or drinking?
“I try to eat a lot of fruit everyday, some grapes, an apple, maybe a pear – and I usually have some form of chicken every day.”
Who is your dream dinner date?
“I would love to sit with the Obamas and have a frank conversation because I’ve spoken with them plenty of times and been around them quite a bit, but you never get an hour, hour and a half – it’d be interesting three years into office, without cameras and without press. I’d be curious to hear what their candid thoughts are.”
For a good party, what’s your must-have item?
“A good drink is always good – that warms things up a little bit. I like vodka drinks, I like the clean taste and usually do a vodka gimlet or a vodka soda. I don’t like them too sweet, but that’s not for health reasons.”


Rio MareFish products
For more than 40 years, Europeans have enjoyed delicate and delicious Italian tuna
Rio Mare is distinguished by its pink colour, superb taste and double manual cleaning technology according to unparalleled quality control and inspection measures.
A pinch of sea salt and Mediterranean olive oil complement the taste of the most recognizable fish in the world.
The true taste of Italy
Known in over 30 countries, Rio Mare's range of products includes tuna in olive oil, tuna in its own sauce, tuna fillet, tuna salad, tuna pasta, tuna pate. In addition, Rio Mare offers salmon fillets, mackerel and sardines.
Eat fish and live better
Tuna provides most of the nutrients found in fresh fish, and is also a source of protein, mineral salts, vitamins and Omega-3 fatty acids.
Rio Mare for strong children
Fish is a staple food for everyone, especially children and this is why...
It is rich in nutritional components that are essential for growth as well as being an excellent means of stimulating the developing immune system.
Fish proteins have a high biological value, providing an abundance of vitamins and minerals, including phosphorus, calcium, iron and iodine.
It is important for children to start eating fish from an early age, and Rio Mare is very suitable for that introduction into children's diet, as it contains no bones, has no smell and is above all VERY tasty!
The fishing oceans of the Rio Mare
Tuna live in equatorial waters between the two tropics, and about 77% of their catch comes from the Western Pacific and Indian Oceans. The trawls used for fishing are up to 100 meters long, equipped with refrigerators to freeze the freshly caught fish, ensuring maximum safety and hygiene.
Find out where your tuna comes from
Rio Mare arrives on the tables of millions of consumers around the world with its origin and "biography" passing through the shelves of retailers.
So-called "Traceability" is written on every can to inform consumers, from the moment it is caught to its processing, canning and sterilization, that we never "lose sight" of the quality of the product.


What do you get when you cram a Beagle, an Italian Greyhound, a Burmese Cat and a married couple into an old school bus? In Laura Banks' case, the answer is a warm home filled with love, and a lifestyle that's far more aligned with her values.
We’ve all seen the pictures: Holiday makers posing on the back of elephants holding selfie sticks. Sure, it might make for a good picture, but at what expense?
Sweet Release, proudly situated in a new cafe on Willis Street, specialises in creating authentic and delicious vegan food from scratch.
Situated in the beachfront paradise that is Cam Rahn, is a brand new resort that has all the bells and whistles of a five-star resort plus an extra ingredient -- a home-cooked meal prepared with a mother's touch.
As you stroll through the night markets in Luang Prabang, Laos a variety of delicious aromas emanate from street food stands that line the street. And if you weren't brought up on an Asian palate, the choices of street food in Laos may overwhelm you.


We do what we have to do. When I was a young single mother, money was super tight. We ate a lot of potatoes and eggs and beanies and weenies.
Since these early days of adulthood and responsibility, except for the splurges over family visits on holidays, I’ve never overspent on food although I’ve always felt it was this part of the budget that I could easily manipulate. I mean, you can’t change your house or car payments too easily, but if money’s tight, I could always buy cheap chickens and bags of beans and potatoes.
I am always striving to better today than I was yesterday and as I’ve grown older and wiser, and my focus has shifted from having “things” and going out on-the-town, to health and wellness – staying younger longer, I’ve learned that I can still shop frugally AND shop healthy. I generally plan our meals around what’s on sale. I save quite a bit this way. When chickens are on sale, I buy lots of them. And, guess what’s for dinner? Chicken stir-fry, roast chicken, chicken soup, BBQ chicken and so on. From a $5 chicken, we’ll get at least 3 meals. No bad.
Another tip, with the chicken carcass or any bones for that matter, I save them, along with any ends from vegetables, not so prime pieces and put this all in the freezer and when it’s time to make some more healing broth, simmer this all together for hours. Sipping on this savory, steaming soup is so soothing and helpful if you feel like you’re coming down with something.
Do you think that $30 won’t get you much at the healthier food stores? I’ve been walking into a certain grocery store weekly and not spending more than that. And look what I bring home!
Look at all the nutrition! It just blows me away when people say that they can’t afford to eat healthy. How can you NOT afford to eat healthy? What are you buying? Let me ask you this. Would you rather pay the farmer now or the doctor later?
Our bodies CRAVE the nutrients that we need – so lets give it to ’em! Instead of buying that salad mix in a bag or a plastic box, grab a head of Romain (they’re huge) and a bunch of spinach, usually $.99 each where I shop and a cucumber and a bunch of radishes and for about $3.00, you have salad for 2 with 5 meals. And don’t blow it by pouring on the bottled dressing that’s full of sugar and preservatives. Make your own with oil and vinegar and the herbs of your choice – cheap and easy.
And, don’t forget to wash those fruits and vegetables. But, you don’t need special vegie wash, get out the white vinegar and put some with water in the sink and rise them off – very inexpensive. I also clean my house with vinegar by the way.
There’s just a few tidbits on how I eat healthy frugally. We are living longer and I want to be healthy as long as I can be. It’s important to me – I hope it’s important to you. Here’s another blogger who in this article discusses eating healthy. I think it’s a good read and someone I follow as well. Click Here
Please take a moment to subscribe to this blog. Next up I’ll be writing about 8 areas to develop in order to excel!
(c) 2013 D.C. Brown


South Country brought back Meals in a Field for another harvest season. We wanted to acknowledge our customers and show our appreciation, as they have continously supported us for many years.
Customers are selected at random from each South Country location, to receive a meal in the field during harvest. A team of sales, parts and service from various locations joined our customers in their field, bringing a hot meal to the farmers and their crews.
We were able to provide over 30 meals this fall, and we are look forward to having a Meal in the Field plan for our customers for Harvest 2023!
Below are the customers we had the privilege of delivering a meal to our following customers:
Thank you everyone for another great year and safe harvest!
*If anyone is missed or an error of name was made, please email to ensure it is corrected.


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Père Magloire introduces Pomme Doublée , a fresh, authentic and all natural apple spritz.
Pomme Doublée is a delicious blend of the most tasty varieties of apple grown in Normandy orchards.
It reveals a delicate bouquet of apples, citrus and pears.
The palate unveils fruity and tangy notes and a hint of dried fruits.
Easy to drink and easy to share, this all natural drink will be perfect for any aperitif occasions.
Pomme Doublée is best served cold or in cocktails!


Seventy-three farming cooperatives in 13 provinces are expected to be able to accept pledges of two million tonnes of paddy from farmers worth about 23 billion baht, said agriculture inspector-general Prinya Pergsombat on Monday.
Prinya made the above remark after having met representatives of the farming cooperatives of the North and the Northeat about the credit extension programme to delay the sale of rice by farmers in order to stall the rice price from steadily falling if all the rice are sold simultaneously.
Meanwhile, many farmers have started drying up their newly-harvested paddy in the sun to reduce humidity before the grains are to be pledged with the government in return for credits from the Bank of Agriculture and Agricultural Cooperatives amounting to 90 percent of the market price.
Farmers who cannot afford to wait to join the programme because they need cash fast have to sell their crops to rice millers at between 5,500-6,000 baht per tonne for Hom Mali grains.
Some farmers in Prompiram district of Phitsanuloke said they cannot sell or pledge all their crops because they have to keep some of the grains for the next cultivation. One farmer said he had bought rice seeds worth about 600 baht per sack for the next cultivation.
A rice miller in Phichit's Tab Klor district said he bought paddy from farmers in Tab Klor at a price 300-500 baht/tonne higher than that offered by the other millers to make pack rice for sale at 260 bath for a pack of 15 kgs.
Source: Thai Public Broadcasting Service (Thai PBS)


Some things never change. There is always a latest and greatest diet which promises weight loss the easy way without having to worry about what you eat or how active you are. The most recent weight loss regimen touted by celebrities is the wine diet. But before you reach for that wine opener, let’s take a look at the weight loss claims.
A weight loss study done at Washington State University in 2015 certainly suggests that wine can help with weight loss. The study found that white fat is converted to brown fat by a substance found in wine called resveratrol. Brown fat is easier to burn off than white fat. Brown fat turns food into body heat. Human newborns and hibernating animals like the bear have high levels of brown fat. And we’ve all noticed how quickly “baby fat” seems to disappear. At this point, you’re thinking that the weight loss study certainly sounds promising. What the celebrities neglect to tell you is that the study was done on BEES! I don’t think there is anyone who will argue that the metabolism with bees is different than the metabolism with humans.
Not too surprisingly, other ways to boost brown fat include exercise (what a shocker), and not starving or overeating. These sound like the traditional and logical ways to lose weight that I’ve been talking about for some time.
What is known about wine is that the higher the alcohol content, the higher the calories. As a general rule, mixed drinks and beer have more calories than wine. A glass of red wine has about 120 calories while a glass of white wine has 85 calories.
The sugar content in wine also influences the caloric content. The less sugar, the fewer the calories. The two types of wine with the least sugar are Italian Pinot Grigio, and Cabernet Sauvignon.
Wine does not produce fat. Wine will, however, cause a drop in glucose. The drop in glucose then makes you hungry, and you start eating. The more alcohol you ingest, the more your glucose will drop, and the hungrier you will get. Since the wine and food ingestion will make you tired, the next thing that happens is you go to sleep. It’s not surprising that the extra calories now turn to fat. This brings up the old adage about moderation in everything.
There is one specific type of red wine which helps with weight loss due to its content of ellagic acid. This red wine is made from the red muscadine grape which is grown in Georgia and the the southeastern United States. Don’t rush out to your local store, however, and look for this specific varietal. There are 5000 acres or less that are planted with this grape.
There are alternatives to drinking this type of varietal. Ellagic acid is increased when any wine is aged in oak barrels. The longer the aging process, the more ellagic acid in the wine.
Wine, however, is not the only substance with ellagic acid. Raspberries, green tea, and oolong tea have respectable levels of allegic acid. There are other foods as well that contain this acid which you can google. Interestingly, green tea and oolong tea have long been known to help with weight loss and maintenance.
As I mentioned on the page on weight loss and diet, drinking a glass or two of wine is not a bad thing. Drinking excessive amounts of wine can damage your liver and your overall health. The wine diet does not appear to offer any information that has not been known for some time. So feel free to enjoy your wine, but remember that using wine to lose weight may not be the best decision.
Remember that the ultimate answer to weight loss and maintenance includes eating wisely and exercising. Please do not hesitate to leave a comment or question regarding this post. Wishing you continued success with your weight loss and maintenance. Pablo


I have been involved with a swap where we have been making recipe cards for foods you would get at a barbeque. It has been a lot of fun creating the cards and I am hoping to be able to get enough cards to make up a nice scrapbook with them. Here are the cards that I submitted for Tandoori Chicken, grilled red snapper and blackeyed pea salad. Yummy!
The grilled tandoori chicken is really good but becareful with the seasoning as it can get a little spicy very quickly. The first time I had the chicken at a barbeque the quy that made it was really into spice.
The grilled Red Snapper came from a recipe card from the grocery store just after Chuck and I got married 34 years ago. It was awesome then and I still like to serve it now. I am not a big fish fan so this was a change from the pan fried stuff we get here in Oklahoma a lot.
The Blackeyed pea salad is truly a southern dish. Not a lot of folks like blackeyed peas the way we do down here. I don't really care that much for them myself but as I mature I find myself enjoying them more!


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Fort Collins is a college town saturated with pizza joints so we will definitely take our business elsewhere. A friend of mine ordered a pizza from your establishment and was treated poorly. I will never order anything from this place or recommend this place to anyone as long as Cooper is still employed.
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Outside of those things, Fort Collins is also notorious for pizza places. There are always debates about which pizza spots are the best, and I have compiled5. Blackjack Pizza: If you get turned off by just looking at the Blackjack Pizza logo, I can definitely respect your position because that used to be me.
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Y’all. Meal Prep Sunday is a holiday– in case you didn’t know.
No two ways about it….I love meal prep. I LOVE my Sunday meal prep.I love helping others be successful meal preppers. Have I always been that way? NO! I have had my fair share of consistent drive-thru days, supersize the fries and the Dr. Pepper please. When I slowly transitioned to weekly meal prep, I quickly realized that it supersized my life in ALL areas…beyond the fries, people. There is life beyond a Supersized #4.
Why did I stick with it? As a mom of 3 who works from home as well as outside of the home -commuting and traveling (I run an online fitness business and am a hair restoration surgical tech and national trainer.) I completely get it! My routine is really simple – I make the food, I take the food, I eat the food. To give you an example of my upcoming week- I work 5 days- commute is an hour plus each way. I’ll wake up at 4am, workout. 6am get kids up, 630am to bus stop. Then, I hit the road. I pack up/set out EVERYTHING I possibly can the night before. Type A? Possibly. Obsessively consistent? That too. Organized? Yes.
It really is the number one reason that I am able to stay on track with my nutrition and it also helps me to start my week off with a healthy, fresh, FUELED mindset. Having all my meals planned out and my fridge stocked with optimal food choices excites me a great deal! Plan your success…it doesn’t happen on accident.
Weekly meal prep can be a tad overwhelming at first but once you wrap your mind around the benefits of it, you can scoot it up to one of the top spots of your priority list. That being said, let’s dive right in and take a look at some of the benefits:
BENEFITS TO MEAL PREPPING:
Strength during those times of weakness: Truth x100. When I prep my meals every Sunday, I always make a list of what I need at the grocery store and stick to it. BUT…what about my kids??? I buy them what they like, within reason. The difference is backing it with education. They know how to make healthy choices. They know how to have a cookie, not an entire box of cookies. My job as a parent is to educate them on the importance of eating healthy so that they are empowered to make those healthy choices on their own as they get older. However, when there are prepped meals, the temptation for me to crumble to the almighty cookie is decreased. You’ll find that your tastebuds will change as you continue to eat healthy food too! BONUS. Who knows, your cravings for kale may be fierce 😉
Money saver. Cha-CHING! I don’t know about you, but before meal planning I was in the ‘wing it’ category of life. I was either hauling ass into the store after work to make whatever, or ordering delivery or spending a lot on going out to eat or the drive thru diet. Let’s be real…going out to eat after work with 3 kids in tow IS work. Occasionally is good, consistently is not good for my sanity. I decided to hang up my straight jacket and plan a week’s worth of breakfasts, lunches and snacks. Less waste too!
Time Management. It gives me more time during the week to get other things done besides hanging out in the kitchen. Not to mention, the more time I spend in the kitchen the more likely I am to be faceplanted in the pantry. Meal prep = saving grace. Last thing I want to do after working all day and sitting in an traffic for 1.5 hours is think about what’s for dinner.
Helps to meet GOALS- in all aspects of life.
Food is FUEL. I know I say that a lot but I cannot stress the importance of understanding and embracing that. Eat like crap, feel like crap. Don’t eat like crap, don’t feel like crap. Planning out meals teaches not only portion control but also puts your body in an optimal state because you are fueling it with real, whole, nutrient-dense food. BRAIN POWER. It gives you energy, sharpens your focus and really just makes you so much more driven and ambitious! The bod you live in requires healthy food for endurance, strength and even weight loss so …meal prep for the win!
Great way to try new foods. I hear it often …Mylene, I cannot eat the same thing for every meal. Ummmmm….where’s that rule? Who said you had to? Look, if everything I have made in the past tasted like cardboard and styrofoam…I would not still be in it AND sharing it! Meal prep doesn’t have to be boring. If you choose to get creative and try new things, I promise you the meal prep mafia will not come looking for you and steal your spatula. Pinterest is a great source of healthy recipes. You don’t have to make them all at once. Pick a couple and roll with it. If prepping for the entire week intimidates you, start by doing just a couple of days and see what it does for you!
FAVORITE BREAKFAST RECIPES/ITEMS:
Protein Pancakes – I use Kodiak brand, simple instructions on box! (I like to add sauteed cinnamon apples as a topping)
Amy Lu Organic Chicken Sausage (Costco)
Berries! Specifically blackberries and blueberries
Salad for breakfast- YES! Just mix the dressing and keep on the side to avoid wilted, sad greens. http://australianavocados.com.au/recipes/blt-breakfast-salad-soft-boiled-eggs-and-avocado
FAVORITE LUNCH/DINNER RECIPES:
https://savorandfancy.com/2016/10/22/aip-paleo-whole30-instapot-recipe-sesame-garlic-beef-short-ribs/ (can serve over rice, quinoa, zucchini noodles, riced cauliflower or a sweet potato! Or, I like to add a little Bragg’s Liquid Aminos,steamed broccoli and bean sprouts to give an Asian twist. Get creative!)
Sausage, Potato and Kale Soup: http://whole30.com/2016/12/whole30-cookbook-1/
Stuffed Sweet Potatoes (I literally will stuff just about anything into a sweet potato! Almond butter and cinnamon is one of my favorite combos.) http://livinglovingpaleo.com/2015/02/20/enchilada-stuffed-sweet-potatoes/
Paleo Turkey Meatloaf -I like to add shredded zucchini and carrots to mine. http://paleogrubs.com/easy-turkey-meatloaf
If making bulk recipes aren’t your thing, you can always just stick to the basics.
When you’re prepping, focus on staple items that are easy to cook and store well. From there, you can mix and match all week long. Create a meal!
Here is a brief list that you can choose from:
- Protein: Chicken breast, lean ground beef, pork tenderloin, flank steak, lean lunch meat (I like Applegate brand turkey breast or roast beef) and low-fat beef jerky
- Fruits and Veggies: fresh is best, frozen/canned no sugar or chemicals added works too!
- Carbohydrates: Oats, quinoa,sweet potatoes, red potatoes, couscous, brown rice, wild rice, white rice (it’s ok, really! Portion is KEY.)
- Healthy fats: walnuts, almonds, nut butters, avocado, coconut oil, MCT Oil, raw/unsalted seeds, macadamia nuts, cashews, olive oil, avocado oil…
Other Meal Prep Items I Like:
To avoid your fridge looking like Tupperware Tetris, I would highly suggest investing in containers such as these BPA free, reusable, stackable ones .
An insulated meal bag, cooler or backpack. This may sound like a luxury item but really makes life easier if you are going to tote around your food. There are many to choose from. I personally LOVE my bag from Six Pack Fitness.
Portion control containers + cookbook can be found here.
Whew! I wanted to make this short and sweet but also as informative as possible. I hope that this helps you to step out of your comfort zone and give meal prep a try! It’s always good to do with friends- have a meal prep & mimosa Sunday (I hope to be able to offer that service to you soon!)
Successful meal prepping requires a plan. Results require consistency. Make this non-negotiable! Most of all make it FUN! Whether you do your meal prep for the week or just a few days at a time, doing so will help you stick to your meal plan and give you more time and energy for other things. How can I help you make meal prep your B@$*&?!!? Let me know! Your results are a direct reflection of your efforts.
In this together,


D A I L Y L U N C H S P E C I A L S S O U P S Check in to see what day we are featuring a soup special!
8oz Mini 12oz Cup
S P E C I A L T Y S A L A D S A variety of fresh salads are available in our display case: Chef, Cobb, Crunchy Veggie, Italian V A L U E C O M B O S Economy Cruncher Half wrap or sandwich from case, choice of side , 20oz fountain drink All Sandwiches and Wraps are served with your choice of a side: Fresh Whole Fruit or Small Candy W R A P S Made on your choice of a spinach or wheat wrap. Also available in our deli case NW Turkey Wrap Oven roasted turkey, avocados, bacon bits, tomato, cheddar cheese and lettuce Hawaiian Ham Wrap Sliced premium ham, cream cheese spread, pineapple chunks, Swiss cheese and lettuce BBQ Chicken Wrap Sliced white chicken breast, bacon, tomato, lettuce and cheddar cheese with BBQ sauce Italian Wrap Salami, ham, pepperoni, lettuce, black olives, banana peppers, Parmesan cheese and low fat Italian dressing Crunchy Veggie Wrap (vegetarian) Mixed greens, cucumber, tomato, olives, red onions and cream cheese spread BURGERS All Burgers come with JoJos or a side of your choice Hamburger 1/4 lb with lettuce, tomato, onion and pickle Cheese Burger 1/4 lb with cheese, lettuce, tomato, onion and pickle BBQ Bacon Burger 1/4 lb cheese, lettuce, tomato,onion, pickle, bacon and BBQ sauce Garden Burger (vegetarian) On a bun with lettuce, tomato and pickle S P E C I A L T Y S A N D W I C H E S Rachel Sliced turkey meat on toasted sour dough with sauerkraut, Swiss cheese and 1000 Island sauce Chicken Salad Sandwich Cubed chicken, mayonnaise, sliced red grapes, green onions with Johnny's Garlic seasoning served on a croissant Turkey, Bacon & SwissSliced turkey, bacon, Swiss cheese, and lettuce with garlic aioli sauce on a ciabatta bun Egg Salad SandwichDiced eggs mixed with mayonnaise, mustard, and dill seasoning served on a croissant BLTC Four strips of thick cut maple bacon, lettuce, tomato and choice of cheese Tuna Melt House-made tuna salad on a toasted bun with cheese Classic Cheese Melt Your choice of Cheddar, Swiss or Pepper Jack on white or multi grain bread Veggie (vegetarian) Cream cheese, cucumber, lettuce, tomato, avocado, olives and red onion on multi grain bread D E L I S A N D W I C H E S Available in our display case or "Made to Order" Oven Roasted Turkey or Deli Ham P A N I N I S A N D W I C H E S Turkey Bacon and Cheese Your choice of Cheddar, Swiss or Pepper Jack cheese on white, wheat, sour dough or multi grain bread 3 Cheese Panini Cheddar, Swiss and Pepper Jack on you choice of bread Ham & Cheese Panini Honey smoked ham and choice of Cheddar, Swiss or Pepper Jack cheese B R O W N R I C E B E N T O S
(Choice of Teriyaki or Thai Peanut Sauce)
Tender Chicken Breast Meat, with Grilled Veggies over Brown Rice
Also avalable Vegetarian - loaded with Grilled Veggies
KIDS MENU (for those under 12) PBJ with fruit or fries, small drink or milk Grilled Cheese with fruit or fries, small drink or milk Turkey or Ham Sandwich (half) with fruit & small drink or milk


I went to college in Omaha, Nebraska, where I discovered one of my life-long obsessions–Napolean Torte. It’s not much to look at. As desserts go, it’s pretty humble. Don’t let the visual throw you. It’s 20+ layers of pastry, butter, and apricot goodness. Those who’ve tried it know–this is the best dessert you’ll ever have. I promise.
If you’re curious to try one, you can order one from the Lithuanian Bakery. If you live anywhere near Omaha, make it a point to stop in and pick one up. If you don’t, it’s worth the money to buy one (or two, or three . . . ) and have it shipped. The tortes can be frozen and I’ve never had one spoil in the freezer, even after months and months.
However, if you want the experience of making your own, it’s a great holiday tradition that is best done with help.
First, you have to prepare the dough, then roll it into about 20 tortilla-sized rounds that are baked individually. Once done, they look look like large crackers.
Next, you’ll need to make the filling. I can’t decide if it’s more pastry cream or pudding, but its fabulously rich and decadent.
To assemble, layer the crackers with the pastry cream and on two of the layers, include several tablespoons of apricot jam. Once the “cake” is done, frost it with the left over pastry cream and cover it with the crumbs of a couple of extra crackers.
As I said, it’s not pretty, but it is the most decadent thing you’ll ever try. It’s the basis for my firmly held belief that the uglier the dessert, the better it tastes. The pretty, fancy ones are so often disappointing.
Anyway, if you’re interested in making your own torte, the recipe is here. I believe this recipe is close to the one used by the Lithuanian Bakery because it was first published in The Melting Pot, an ethnic cookbook published in Omaha in 1975, that solicited recipes from different ethnic communities in Omaha.
I made 4 batches of the dough and 2 batches of the cream and ended up with 5 tortes. I did it all in one day, but it about killed me. The good news is we’ll have torte for months and plenty to give as gifts, as well. Enjoy!


Food Combining for Acid Reflux Relief
As someone who suffers from acid reflux, I have recently researched food combining to make it more tolerable. Acidic foods, in general, are bad for acid reflux, including citrus fruits and juices, vinegar, pickles, soured milk or fermented yogurts, tomatoes, tomato juice and sauce, alcohol, coffee, and greasy and processed foods.
Smoking, can increase stomach acid and irritate the esophagus as well.
Stress can also contribute to acid reflux symptoms.
Over-the-counter pain relievers like aspirin and ibuprofen, can irritate the stomach lining and make acid reflux symptoms worse.
Wearing clothing that is too tight around the stomach area also can cause acid reflux. Over consumption of meals also can cause food toback upintothe esophagus.. However, there are many alkaline foods that can help neutralize acid in the body and make acid reflux more tolerable. For example:
Cucumbers have a high-water content that dilutes excess acid in the stomach. They also contain a protein digestive enzyme that helps to digest protein-rich foods and clean the intestine by killing bacteria. Most of the vitamins are in the cucumber peel, so be sure to wash them well before eating the skin.
Spinach, kale, and broccoli have alkaline characteristics that make them excellent antacids.
The radish family (including horseradish, daikon, and red radishes) is a great remedy for heartburn. It contains a high number of mustard oils, which soothe the stomach and also lower the production of stomach acid.
Bananas are high in potassium and are less acidic than many other fruits, with a pH of around 5.0.
Coconuts are one of the least acidic fruits.
Dates and figs are low in acid.
Watermelons, melons, and cantaloupes are also low in acid.
Papayas are low in acid and offer a taste of the tropics.
Berries like blackberries, raspberries, and strawberries are alkaline in pH.
Nectarines, apricots, and peaches are high in pH, making acid reflux potentially more tolerable.
Avocados, pears, and kiwi are also alkaline in pH.
The addition of sugar to tomato paste also seems to reduce its acidity.
Ginger has anti-inflammatory properties and can help soothe the digestive system. You can try drinking ginger tea or adding ginger to your meals.
Aloe Vera can help soothe the lining of the esophagus and stomach. You can try drinking aloe vera juice or taking a supplement.
Chamomile is a natural relaxant and can help calm the muscles in the digestive tract. You can try drinking chamomile tea.
Licorice root can help soothe the stomach lining and reduce inflammation. You can try drinking licorice tea or taking a supplement.
Apple cider vinegar: While acidic in nature, It can actually help neutralize stomach acid. You can try adding a tablespoon of apple cider vinegar to a glass of water and drinking it before meals.
The stomach needs an acidic environment to digest food, and altering the pH too much can interfere with digestion. However, in some cases, people with acid reflux may experience discomfort and pain due to excess stomach acid moving up into the esophagus.
When the above foods are not available:
Small amount of baking soda (sodium bicarbonate) with water can help to neutralize the excess acid and provide temporary relief from the discomfort.
You can purchase on Amazon (Affiliate)
Alkazone Balance Your pH, Antioxidants Alkaline Mineral Drops, Single 1.25 Oz Pack, Portable Alkazone is an electrolyte mineral supplement that claims to help balance the pH of the body by increasing its alkalinity. It is also important to note that excessive consumption of alkaline substances can lead to a condition known as alkalosis, which can cause symptoms like confusion, muscle twitching, and nausea. Take it only as a temporary measure.
You can purchase on Amazon (Affiliate)
Nature's Way Slippery Elm Bark, Traditional Support to Soothe GI Tract*, 100 Vegan Capsules
Slippery elm is a natural remedy that has been used for centuries to soothe a variety of digestive issues, including acid reflux. Slippery elm is believed to work by coating and soothing the lining of the esophagus and stomach, which can help reduce inflammation and irritation caused by acid reflux. It is also thought to stimulate the production of mucus in the digestive tract, which can help protect the lining of the esophagus from acid damage. While slippery elm is generally considered safe, it may interact with certain medications and should not be taken in large amounts or for extended periods of time without consulting a healthcare provider.
If you don't have a drug plan or would like to deal with acid reflux in a more natural manner, try slowly testing which foods work well with your unique digestive system. Keep in mind that acid reflux can be caused by many different factors and not just the ingestion of one food group. The underlying cause of acid reflux is often related to the function of the lower esophageal sphincter (LES) or the presence of a hiatal hernia.
The above book by Drew Niemeyer is highly recommended. Cook books for acid reflux are also available. It is always advisable to consult with a healthcare professional before using any dietary supplements or making significant changes to your diet.


I am so happy it’s finally Friday, roll on the weekend! I’m looking forward to a spot of bargain hunting, a friend’s birthday & catching up on some blog reading & I might take a visit to the gym, which will be badly needed after my latest baking experiment – Gooey Chocolate Pudding taken from The Good Mood Food Blog – The recipe jumped out at me for three reasons;
1) Donal mentions it’s one of the easiest recipes – perfect for a lazy Friday
2) I can finally put my new ramekins to use
3) It’s chocolate – no further explanation required!
The puddings turned out so tasty, slightly crispy on the outside with a warm gooey chocolate center. Delicious! – recipe (here)
I hope you all enjoy your weekend x
When it comes to cooking there are two types of people…The Cant Cook & The Won’t Cook & I’m somewhere in between. My boyfriend happens to be a great cook so I guess it’s too easy for me to “won’t cook” which in turn leads to me “can’t cook”……but of late I decided enough is enough it’s time to get back into the kitchen!
My boyfriend introduced me to Donal’s The Good Mood Food Blog, it’s packed full of simple home-cooked recipes, naturally as a choc-a-holic I chose these Whoopie Pies (recipe here). I have to say the pies were pretty easy to make, however my first batch turned out looking a little sloppy – due to me forgetting to convert the Irish oven temp to Canadian, rookie error! They were still very tasty though. I was pretty impressed with my second batch…..I guess practice makes perfect!
I’m sure you’ll have no trouble figuring out which batch is which 😉
There is something about Homemade soup that is so comforting, after a rainy day with power cuts across the city today was the perfect day to make a batch.
Inspired by the orange & yellow colours from Emily’s post on Cupcakes and Cashmere today I decided to go with one of my fav’s Gingered Carrot & Butternut Squash (Recipe here). I flicked on the movie Incendiary Blonde…poured a glass of wine & began the soup making. I wanted to make some Irish Brown Bread also, but the local shop ran out of Butter-Milk, so I picked up a wheat baguette instead. I’ll bake & post the recipe for Irish Brown Bread soon because it’s too good not to share.
I was very impressed with the soup, it turned out yummy & by the time I finished cooking downtown’s power was fully restored – All in all a successful evening!
Friday couldn’t have come any sooner……it was so nice to wrap a long work week with a few beers on the patio of Hey Lucy’s. Who knew it would hit 21 degrees this Thanksgiving weekend.
This will be our 3rd Thanksgiving in Canada, myself & my boyfriend are planning on marking the occasion by attempting to cook up a proper Thanksgiving dinner – Turkey, Sweet Potatoes, Squash, Pumpkin Pie…the works.
Let’s hope us Irish can pull it off!
I hope you all have a great weekend whatever your plans & Happy Thanks Giving to all the Canadians out there
Lucky for me my boyfriend loves to cook, and you will hear no complaints from me! Don’t get me wrong I can cook & sometimes I even enjoy it……but for me to get into the kitchen & cook something special, the conditions need to be right!
For me to cook I need,
2. A clean kitchen
3. All the necessary ingredients & utensils must be right at hand (no last minute trip to the shop involved)
Creative Cooking - "Whatever is left in the fridge"
I can go into the kitchen in search for something to cook for diner, and unsuccessfully announce that there is nothing there “Presses are empty…we need to go to the shop”. My boyfriend on the other-hand can walk into the very same kitchen (that has little to no food) & come out with a beautiful tasty meal cooked in no time! He is a creative cook and tonight he didn’t disappoint. He made a beautiful diner called “Whatever is left in the fridge” AKA Chicken & Rasher/Bacon with egg fried rice (which was our left-over rice)….creative & resourceful!


Welcome to The Burleigh Arms
Steve Murphy took over the Burleigh Arms at the end of 2014 and has since undertaken an overhaul bringing the business back to life with new décor & furnishings, extensive structual work including refurbishment of the kitchen and garden, a brand new menu with all food prepared freshly on the premises and great coffee from our Italian Wega machine.
The Burleigh is now a great local offering good food, drinks and service in keeping with its location on Maids Causeway. We are open all day for food (12 til 9pm) and we look forward to serving you. Online table booking is now available.
The pub is an ideal venue for family and office parties as one of our two bars can be used as a seperate room. We can tailor food menus and drinks to your requirements.
The Burleigh Arms is now a 'sister' pub to The Old Spring, Cambridge.
(www.theoldspring.co.uk). Steve took over the reigns at The Spring over 11 years ago and has turned it into a thriving business. He has now turned his attentions to The Burleigh and we hope you enjoy what you see!
140 YEARS OF CHARLES WELLS
To celebrate their anniversary the brewery have made Wells Wonderful Wallop (4.5%). For every pint sold Charles Wells will donate 10p to Macmillan Cancer Care, so pop in , have a nice pint and donate some money to charity. While stocks last.


Choosing your dream cake could not be easier, simply browse through my gallery, where you will find a range of beautiful and intricate cakes. If you love a particular cake in the gallery, you can simply ask me to modify the colours and little details to match your occasion perfectly! Or perhaps you already have an image of your dream cake in your head? No matter how extravagant or detailed, just let me know your ideas and I will tailor-make a unique cake just for you.
Wedding cakes in Harpenden,St Albans, Hertfordshire & Kent
Beautiful bespoke wedding cakes, birthday cakes, cup cakes, celebration cakes delivered in Hertfordshire, Wheathampstead, Welwyn Garden City, Hitchin & Hertford
My customer care and level of service will ensure your cake is perfect for you.
I cater for parties by providing a range of cakes, pastries and confectionery in a traditional, vintage or contemporary style.
I supply Wedding Cakes, Anniversary Cakes, Religious Occasion Cakes, Baby Shower Cakes, Retirement Cakes, Adult Cakes, Childrens’ Cakes, Cup Cakes, Cake Pops, Macarons , Wedding Favours, Corporate Cakes, Birthday Cakes and I understand how important it is to have the perfect cake whatever the occasion.
Delivery is available throughout Hertfordshire: Harpenden, Wheathampstead, St Albans, Welwyn Garden City, Hitchin, Hertford, Potters Bar, Hadley Wood, Barnet, Ware, Bedford, Milton Keynes and surrounding areas, but I will also deliver further afield, so give me call and lets have a chat about cakes!
Recommended Supplier for:
South Farm, Royston, Herts
Sopwell House, St Albans
The Cromwell Hotel, Old Town Stevenage


Today is Ash Wednesday, also the first day of lent. This year, I've decided to give up something I have been having way too much of lately... candy and soda. Last year, I gave up soda and survived. When you're a mass consumer of soda, the first few days of going cold turkey are painful. I had a massive headache by lunch time. I had to give up candy, well, because working in a confectionary division, there's candy everywhere. It's always top of mind because that's our job. 2PM had become my average sugar time. My one exception to my candy withdrawal is if I have a work related taste test on my projects only. I mean, how can I believe the cost implications to a flavor or ingredient change if I don't taste it and understand it? Yes, if you didn't know... tasting candy is part of my job. Be jealous.


Nurses’ Health findings involve red meat, statins
March 13, 2012
Category: Nursing News
Findings from the Nurses’ Health Study published Monday examined the effects on mortality of red meat consumption and whether statin use lowers risk of Parkinson’s Disease.
In one study, researchers found that eating more red meat appears to be associated with an increased risk of all-cause mortality and death from cardiovascular disease and cancer, while substituting other foods such as fish and poultry for red meat is associated with a lower mortality risk.
Meat is a major source of protein and fat in many diets, and previous studies suggest eating meat is associated with increased risk for diabetes, CVD and certain cancers, the authors wrote in background information for the study, which appeared Monday on the website of the Archives of Internal Medicine. Read More


The versatile potato has been used in numerous cuisines across the globe. Whether you want to prepare creamy mashed or wedges of potato or even a comforting bake of potatoes, knowing how to cook them is critical. This culinary experience will examine different cooking methods to help you create delicious potato dishes. Let’s look at the world and learn how to cook potatoes to perfection.
Potatoes can be cooked in various ways, but the most common is by boiling. Here’s what you need to know:
- Potatoes: preferably waxy varieties (such as Yukon Golds or red potatoes).
- Choose the right potato:Select the appropriate potatoes for your dish. Waxy-boiled potatoes retain their shape and are suitable for salads. However, starchy mashed potatoes are best for mashing.
- Peel skin:This step is optional. You can peel or keep the skin on, depending on your preference and recipe.
- Cut in uniform pieces:If you want to cook the potatoes evenly, ensure they are cut into uniform pieces.
Baking potatoes in the microwave is a standard method to achieve a crispy interior and a soft exterior. Here’s the recipe for baked potato perfectness:
- Russet potatoes are also suitable as baking potatoes
- Olive oil
- Warm up the oven.Bring your oven’s temperature to 375degF or 190degC if you want a denser and creamier interior. 400degF or 200degC will give you a fluffier & crispier interior.
- Oil & season:Rub each potato with a tiny amount of olive. Sprinkle with a bit of salt.
- Test your baked potato’s doneness.You can test the readiness of your potatoes by gently poking them with a sharp knife or fork. If it slides in with no resistance, the potatoes are done.
There are many ways to enjoy fried potatoes, from golden potato-ish to crispy French fries. Here’s the secret to getting that perfect crunch.
- Cooking Oil
- Peel, cut, and serve:Peel, cut, and serve the potatoes in your preferred shape.
- Clean and dry:Use cold water to rinse potatoes and remove starch. Next, pat them with a kitchen cloth until they are scorched.
- Warm the oil up:Heat your deep-frying pan or large pot with oil until it reaches 350 degrees F.
- Seasoning with salt:Seasoning the fried potatoes while they are hot. For the best texture and flavor, serve them immediately.
Mashed potatoes can be described as the ultimate comfort food. You can make creamy and velvety potato mash by following these steps:
- Milk or cream
- Salt and pepper
- Peel, then cut and boil:Cut the potatoes into pieces of an equal size. Boil them in salted boiled water until fork-tender (about 10-15 minutes).
- Mash and Drain:Drain out the cooked potato and return it to the pot. You can use a potato mill, a ricer, or a mixer to mash and smooth the potatoes.
- Add milk and cream.While mashing a generous quantity of butter, add a splash of cream or milk to achieve the desired creaminess. Season to taste with salt or pepper.
- Combine well:Continue mashing, mixing, and blending until the ingredients and mashed potatoes have become velvety.
Potatoes are transformed into many delicious dishes with a few simple cooking techniques. Learn how to boil, bake, fry, and mash potatoes. This will help you create culinary delights for your family that are sure to please. Exploit these techniques and experiment with flavors to make your humble potato shine.


Mintel is the world's leading market intelligence agency. For over 40 years, Mintel's expert analysis of the highest quality data and market research has directly impacted on client success. With offices in London, Chicago, Belfast, Kuala Lumpur, Mumbai, Munich, New York, São Paulo, Shanghai, Singapore, Sydney, Tokyo and Toronto, Mintel has forged a unique reputation as a world-renowned business brand. For more information on Mintel, please visit www.mintel.com
Tastepoint is the newest name in taste, backed by more than a century of experience.
In the past, you counted on us as David Michael and Ottens Flavors. Today, we’re one company, fueled by passion and enhanced by the technology and insights of IFF. We’re better because we’re small enough to care and big enough to make it happen. Our purpose is to be the spark that advances our customers. We’re an agile, energetic partner with a fresh perspective. Together, we'll create a fresh take on taste. How does your imagination taste? Let’s find out together. To learn more visit www.tastepoint.com
Ardent Mills®, the industry’s leading flour-milling and ingredient company, is dedicated to nourishing what’s next in grain innovation. We offer the broadest range of traditional flours and whole grains, organic flours, and innovative solutions, available in custom mixes and blends and backed by unrivaled technical support, food safety solutions and the supply assurance of a network of more than 40 community mills. In addition, The Annex by Ardent Mills is a team of experts dedicated to bringing you tomorrow’s ingredients today, from unique products and formats to custom growing and identity-preserved programs—all backed by the resources of Ardent Mills. www.ardentmills.com
Real Blueberries + Great Products = Happy Customers
Our 2,437 highbush blueberry growers in 32 states invite you to place the Real Blueberries seal on your package. The seal identifies at a glance the use of genuine, adequate and optimal real blueberries. Qualifying is simple. This is a great way to get high consumer recognition signaling clean labels, natural goodness, delicious flavor, and all-around enjoyment. Identify your blueberry containing products with the blueberries seal. Show consumers that you use authentic blueberries. For sign up information go to: www.realblueberries.org
The global leader in distribution of specialty and commodity ingredients, we provide world-class expertise to Food Scientists, R&D Teams and Strategic Procurement Professionals. We offer customers high-quality ingredients, tailor-made supply-chain solutions and an unrivaled degree of technical and market expertise. BRENNTAG is the only distributor complimenting a broad global network providing superior local expertise, and is committed to connecting food producers and ingredient manufacturers. For more information www.brenntagfood.com
From ideation through launch, Cargill offers the marketplace knowledge, technical capabilities and ingredients you need to develop breakthrough foods and beverages that will delight your consumers and help your business thrive. As a global ingredient leader, Cargill offers an extensive portfolio of ingredient solutions to meet your formulation goals for sugar reduction, label-friendly, non-GMO, organic and beyond. Learn more at www.cargill.com .
We are a global food ingredient supplier for leading food manufacturers. We strive to be the leader in keeping food tasty, consistent and fully safe from date of production to day of consumption. With our proven food solutions based on conscious choices, we work side by side and empower our customers to grow and to create affordable food, in the markets of meat, beverage, bakery, confectionery, and dairy, that people love and can safely enjoy with their friends and family, just as we enjoy with ours. Learn more at www.corbion.com
Evergreen Packaging is a global leader in creating fiber-based packaging solutions customized to deliver product freshness and brand distinction. Evergreen Packaging makes and supplies paper and paperboard products globally with manufacturing facilities in the US, Asia, Central America and the Middle East/North Africa. Evergreen Packaging is the number one supplier of liquid packaging board in the world. All of the fiber used in Evergreen Packaging products comes from forests in the US where responsible forestry practices are used and where overall growth exceeds harvest. Learn more at www.evergreenpackaging.com
Cutting-edge flavours, seasoning blends and a unique expertise for designing sweet to savoury products, combined with an unrivalled knowledge of natural raw materials to bring you the best of nature.
A mix of precious natural essential oils and innovative molecules, resulting from a century of know-how and state-of-the-art extraction technologies, observing trends, giving shape to creation and finding answers to consumer needs.
Synthetic molecules and natural Ingredients coming from remote parts of the world are further elaborated thanks to our in-house technology, partnerships with local producers or internal fundamental research and constitute a comprehensive collection for the most qualitative and thrilling creations. www.mane.com
MULTIVAC understands your desire to produce a more perfect package that matches your brand promise. Engineering integrated packaging equipment for brands across the globe is our strength. Each and every day we set new benchmarks for our customers in creative package design, production efficiency and machine reliability. Our packaging equipment line-up includes: thermoformers, traysealers, chambers, printers, labelers, checkweighers, metal detectors and robotics. At MULTIVAC, we know that developing brand value is an essential goal and that a great package design enhances the overall consumer experience. Bring us your challenge. We’re ready to get started. Learn more at www.us.multivac.com/en/
PROCESS EXPO 2019
October 8–11, 2019 McCormick Place, Chicago, IL USA
Whether you bake it, bottle it, grill it, slice it, package it, sanitize it, pasteurize it, or treat it, you’ll profit from time spent at PROCESS EXPO 2019 getting practical, proven advances for your plant and company directly from experts who know your business. You can prepare your capital budgets for next year by seeing firsthand the latest equipment and technology on the market from 500+ suppliers. Come join 15,000 colleagues from all segments of the food and beverage industry. Register today at myprocessexpo.com/NPC
Tree Top Fruit Ingredients
With our headquarters in the heart of Washington state’s bountiful fruit country, Tree Top remains committed to our co-op’s small town roots and rural values. Hardworking and caring growers and employees are what make Tree Top special. Since 1960, we’ve been producing delicious fruit products and ingredients.
Today, Tree Top is one of the world's largest producers of fruit ingredient products (from dried apples, fruit juice concentrates to fruit purees and formulated fruit preps) and the primary supplier to the U.S. market, providing food ingredients to over 20 of the nation's top 25 food companies. A key element of the growth of our business has been our superior technical support capabilities. Our experienced scientists and food technologists are readily available to work with customers on the development of new products and unique applications. Visit us at www.treetopingredients.com and explore our complete list of capabilities and fruit ingredient offerings.
Comax Flavors is a world leader in proprietary flavors technology. We offer a full range of traditional flavors, but we are also flavor innovators, specializing in flavor improvements for healthy foods and customized solutions to every food and beverage flavor challenge.
Ours is an organization driven by passionate, talented people who work diligently and with great determination to deliver what our customers require.
We offer highly-advanced quality control protocols, exemplary customer service practices, a strong commitment to ongoing research and development and a focus on marketability. To keep our flavors in tune with our customers’ application needs, we continuously conduct consumer sensory research studies to stay ahead of flavor trends and consumer flavor preferences and interests. www.comaxflavors.com
Experience the science and art of authentic taste. With over 100 years in business, Edlong has the broadest global portfolio of dairy flavors and is the only certified woman-owned flavor house in the food manufacturing industry (WBENC). Our dairy flavors improve classic cheese, butter, cream and milk profiles in all applications. We also provide unique functions that enhance mouthfeel and taste of reduced sugar or fat formulations, while masking the flavor of plant proteins and nutritional ingredients. Edlong is one of the Best & Brightest Companies to Work For® (2014-2017). Let’s Innovate together. Contact us at DairyTaste@edlong.com or visit edlong.com.
Flavor Dynamics is a leading provider of high-quality food and beverage flavors developed by a team dedicated to innovative products and personalized customer support. We are committed to the technical mastery of the art and science of flavor chemistry, creative product innovation and the kind of service that you deserve.
From working with you on your initial flavor applications to making sure that every order is of consistent, reliable quality, our experienced team is up to any challenge. Contact a salesperson today to find out how we can help make your products better - to help make your business grow. www.flavordynamics.com
The Roxlor Group headquartered in Wilmington, Delaware with operations in the United States, Europe and Asia, manufactures high quality two-piece hard gelatin capsules for the pharmaceutical and dietary supplement markets AND manufacturers innovative nutraceutical and cosmeceutical ingredients for the North American, European and Asian dietary supplement and food markets.
Roxlor specializes in identifying innovative ingredients and bringing them to market around the world either by partnering with manufacturers or through its own manufacturing resources. The product line is limited to unique ingredients that offer innovative and versatile solutions to the food or dietary supplement industry. All products offered by Roxlor are backed by sound scientific evidence proving their safety, quality and efficacy. www.roxlor.com