A vital segment of your diet comprises of veggies. Apart from possessing some amount of dietary fiber, they would also contain several important nutrients.
A vital segment of your diet comprises of veggies. Apart from possessing some amount of dietary fiber, they would also contain several important nutrients. Diabetes, heart diseases and cancer are a few of the things against which you need to strengthen immunity of your body; for this you ought to fulfill your regular servings worth five to nine. Let’s consider a few of these veggies that need to be consumed for building your immune system.
Tomatoes are usually served in the form of a vegetable although it’s actually a fruit. The resistance that they form towards cancers adds more to the fame of these reddish orbs, which are beautiful and contain lycopene in good proportions. Free radicals contained by our bodies are curbed by them besides controlling our blood pressure; they would also form a great source of vitamins K and A.
Broccolis yield more resistance to diseases than many other foods. Risks of rectal, lung and stomach cancers are effectively curbed by antioxidants present in these cruciferous vegetables. Against flus and cold, broccolis develop a powerful shield since they are rich in folate, vitamin C and beta-carotene.
Pregnant women are bound to find a reliable option in these small green veggies; defects in neural tubes are prevented by brussel sprouts as they contain a B-vitamin and folic acid. Brussel sprouts are also known to possess omega-3 fatty acids, potassium, fiber, vitamin K, and vitamin C.
Nutrients that enrich your hair, skin and eyes are found in abundance within these orange veggies. Vitamin A and a few other key antioxidants would place them amongst the richest form of all veggies. Lesser damages are caused to your cardiovascular system when you consume; this is possible since carrots possess vitamin C in good proportions.
Squash helps cure rheumatoid arthritis, osteoarthritis, asthma and a number of other conditions; beta-carotene, vitamin C and a few other anti-inflammatory nutrients find a quality source in squash. Fiber, magnesium and potassium would also be found in Squash in good quantities.
Manganese, vitamin C and A are amongst the key nutrients found in this root veggie, which fights cancer. Apart from controlling your digestive system, sweet potatoes would form a great source of energy as they contain iron and fiber.
Bell peppers would come to you in three colors, namely yellow, orange and red; all of these kinds possess nutrients that enhance the health of your heart like folic acid and lycopene. According to a group of modern researchers, the risks posed by pancreatic, bladder, colon and lung cancers are effectively curbed by regular consumption of pepper.


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Third Day Coffee shares the Gospel one cup of coffee at a time. We partner with believers to proclaim the Creator’s message to the world. The precious book that begins with, “In the beginning, God . . .” reveals God’s message to us, and Genesis sets the foundational backdrop for all of history. Knowing the powerful impact the Bible makes both in this life and for all eternity, we seek to help others trust this miraculous book as their source of truth and ultimate authority.
The Finest Coffee
Third Day Coffee maintains the strictest level of quality control. We begin with the Fair Market Value purchase of the highest-quality Arabica Beans grown in high elevations from some of the most desirable farms in the world. When it’s time to roast, our master roasters possess the rare combination needed for superb coffee. Think of them as having the precision of a Blue Angel pilot, and the artistry of a Michaelangelo!
The best coffee flavor is obtained when the beans are freshly roasted and ground. All Third Day Coffee is freshly roasted within days of shipping and ground to your specifications or left whole for you to grind. After proper degassing, the exquisite coffee is vacuum-sealed in quality resealable bags, complete with roasting date.
If it is organic products that you need, we have an entire roaster dedicated solely to organic products. If it is decaf you need, we are one of the few coffee companies that takes the extra time and bears the greater expense of exclusively using the chemical-free, Swiss Water-Washed method.
Third Day Coffee?
On Day Three of the Creation Week, God said, “Let the earth bring forth grass, the herb that yields seed, and the fruit tree that yields fruit according to its kind, whose seed is in itself, on the earth.” Did you know that coffee is a fruit? Coffee beans grow inside red or purple coffee cherries on trees with green, waxy leaves. Just like regular cherries, these coffee cherries have a pit — and that pit is where we get coffee. Each cherry pit usually contains two “seeds,” which are green coffee beans. These green beans are harvested, processed, dried, milled, and ultimately roasted. The best way to consume this delectable drink is when the beans are roasted FRESH, which is how our Third Day Coffee is delivered to you. Order by Thursday morning and your freshly roasted coffee ships the following Monday.
Third Day Coffee represents more than the Third Day of Creation. It also represents the Third Day when Jesus Christ arose victorious over sin and death—Resurrection Day! We marvel at this miraculous gift of salvation offered freely to us by a loving Creator. Celebrate with us enjoying a fresh cup of Third Day Coffee and rejoice in knowing that you are sharing the gospel with every cup you drink!
One of the many ways that Third Day Coffee is taking the Gospel to others is with WhyIBoughtYourCoffee.com. A business card with this website is included with every order. The website simply shares the Gospel story. The card itself can be used in many ways, and one of them is that when you purchase a bag of coffee as a gift, the recipient gets this card—a loving and welcomed way to share the Gospel. Check it out. We know you’ll love it! Visit WhyIBoughtYourCoffee.com.
Is Even Greater
Reaching the world with the Gospel has been in the prayer chain of Third Day Coffee even years before its inception. We have been building relationships with farmers and paying Fair Market Value for coffee beans. Through this relationship, we are working to win these farmers to Christ, disciple them, and teach them about supporting their local Bible-believing churches in their own country.
Portions of the profits already support missionaries on three continents! Some of these missionaries cannot be on their field of service as missionaries. However, their governments welcome them as coffee bean marketers! When you purchase Third Day Coffee, you are literally placing the beautiful feet of those carrying the Gospel on land that they otherwise could not walk. By enjoying the finest coffee made from the highest-quality Arabica Beans, you are sending missionaries to places you could not go, to people we could not reach. Thank you for investing in eternity!


I love a super easy, very few ingredient, meal. This is one that I have been making for a while. It is a nice go to when I didn't plan ahead, or don't want to go shopping to get supplies for something more elaborate. You can't go wrong with only needing three ingredients, and they are something most people already have at home. It doesn't look pretty, but it is very tasty!
Boneless, skinless Chicken Breast, thawed (However many you need to feed your family)
Shredded Cheese (I use the Mexican blend)
Preheat oven to 350 degrees. Spray a baking dish with cooking spray. (Size of baking dish will depend on how many chicken breasts you use)
Place chicken breast in prepared baking dish
Top Chicken with enough salsa to cover each breast
Top with cheese (If you are anything like me, there is no such thing as too much cheese)
Cover baking dish with tin foil and bake for 40 minutes or until the juices from the chicken run clear.
I typically serve with corn or mixed vegetables. Spanish rice is another nice side. I really like how the salsa helps maintain the juiciness of the chicken.
Do you have a favorite quick and easy weeknight meal that is your go-to?


Entries in Taste of Sponsorship (3)
It's time for another recipe -- and trust us, you want to try this one whether you sponsor a child in the Philippines or not!
Pansit Bam-I (also sometimes spelled Pancit) is Cebuano dish, meaning it is a specialty of Cebu Island where One Child Matters has several projects. The mix of mushrooms and meat with the two types of noodles (egg noodles and bean thread or vermicelli noodles) create fantastic flavor.
We used chicken, shrimp, and pork to create this tasty dish. We had trouble finding chorizo bilbao, but you can probably find it at an Asian market.
As you can see, there are a lot of ingredients that go into this. We had to divide the ingredients among two skillets (a wok would be ideal), so make sure you use a larger pan available, or halve this recipe. As currently written, this easily fed 8 people with plenty of leftovers!
Overall cook time was over an hour but well worth it.
Pansit Bam-I is traditionally served at birthdays because the long noodles signify longevity, but it is served all over the Philippines' southern islands.
Have you had Pansit Bam-I? Would you consider making this recipe? We highly recommend it!
When we asked for recipes from our field staff for our Taste of Sponsorship series, our friends in Jordan were very quick to send this recipe. Mansaf is more than a meal – it’s a cultural tradition and Jordan’s national dish. Many consider it the heart of Jordanian cuisine.
Mansaf is traditionally made of meat stewed in fermented goat’s milk. The Bedouin people, a nomadic tribe looking for water and shelter in the harsh desert, made this meal with the limited ingredients in their environment.
Mansaf makes use of jameed, a fermented goat’s milk yoghurt which is separated, mixed with salt, and formed into balls (called jabjab) which can be stored up to a year (very convenient for the desert-roaming Bedouins). The best type of jameed comes from a community we serve in southern Jordan, the town of Karak, which was known as Moab in Bible times.
Like many of the recipes we will share, we test them first to prove that you can make this in your own kitchen. While it probably didn’t have the same flavor as mansaf made with true jameed, we found plain yoghurt worked well.
We were able to share this special meal with a family who came to visit One Child Matters and volunteered to read letters. The boys were eager to learn this new meal, so they helped us with the prep and cooking.
Mansaf can be made with goat, lamb, or beef (goat was valued more highly than lamb and communicated the host’s respect for their guests), but we had an easier time finding beef, of course.
The recipe involves boiling the yoghurt, something we were slightly nervous to do. But the yoghurt got thinner as it heated up, so it boiled quickly and without scorching. Our Jordanian staff gave us the tip to stir the yoghurt in one direction only or the yoghurt would curdle.
Served on a large platter, mansaf is traditionally eaten with the fingertips of your right hand. The meat is continually drenched with the yoghurt sauce by the host as a sign of hospitality and celebration.
Our president, Mark Pluimer, and his wife Dee ate mansaf during a trip to the Middle East – he was quite excited that we decided to create this culinary experience in the office.
We served the mansaf on a plate of pita bread, covered with rice and then the meat and sauce. The pine nuts and almonds added a nice crunch. Meghan also made a minted zucchini salad as side. For a special treat, we made minted lemonade (a very simple recipe) that is served all over the Middle East.
This was a hearty meal that we all found tasty. Food is central to fellowship in the Middle East, so we were thrilled to share this Jordanian tradition with our guests.
Have you ever eaten mansaf? Let us know if you decide to try this recipe!
It’s time to reveal the answer to our little recipe teaser from Monday... and trust us, you want to try this dish even if you don’t sponsor a child from Ethiopia! (The link to the entire recipe is at the end of this post.)
Meghan (who shared her love of Ethiopian coffee with us yesterday) stumbled across this recipe and inspired a whole new series! We always want to know what the children in our programs experience, and food is one of the fastest ways to come to appreciate a culture.
Are you ready for a new taste of sponsorship? We’ll post new recipes from each country as we’re able! First up, of course, is Ethiopia.
Meghan intrepidly cooked this entire recipe in the office kitchen, inciting a mild fervor when the amazing aromas drifted down the hallway – so be aware that this tasty blend of spices won’t just stay in the kitchen!
The recipe is fairly easy once you track down the essential spices. Spices like berbere traditionally used in Ethiopian cooking are available from kalustyans.com and nirmalaskitchen.com. Teff flour is available from kalustyans.com and bobsredmill.com.
Meghan bought the teff flour online from Amazon. She found the berbere locally at a store called Savory Spice Shop, so be sure to look around – you might find it in more places than you think!
One other note: our office kitchen has the most basic tools and utensils, so you should be able to duplicate this in your own kitchen quite easily.
The stew is a traditional meal made in one pot. Because it is based around meat, the families One Child Matters serves probably reserve it for very special occasions.
Meghan prepped the ingredients the night before (the injera must soak and ferment overnight anyway) and brought them into the office. The cooking took just over an hour, and the first few injera attempts were rather rough! Turning down the heat can help. Although making injera is similar to making pancakes, you don't flip injera. Meghan found that covering the injera with a lid and letting it cook on one side was most effective.
Within an hour, we were sitting down to a feast! Traditionally, Ethiopians use injera like silverware, pinching off pieces and grabbing hunks of stew with it. Injera really helps you wipe your plate clean, and with this meal, you'll find yourself doing just that!
You can download the recipe as a pdf here. It includes the stew and injera recipe!
Because it's two pages printed, we recommend downloading it.
If you decide to try this Taste of Sponsorship recipe, let us know how it went! We'd love to hear what you think of Ethiopia's cuisine!


Wine tasting, gourmet dining, vineyard safaris, cellar tours, art, events and fun things to do for visitors of all ages are all part of the Benguela Cove experience. This month an array of new events has been added to the busy Benguela Cove calendar, and in April this lagoon wine estate on the edge of the Bot River Estuary will also host a one-of-a-kind event – South Africa’s first Malbec Wine Festival.
Meet the Winemaker Lunch
Among the highlights in March is a Winemaker’s Lunch, when guests will have the opportunity to enhance their insights into winemaking and viticulture with award-winning winemaker Johann Fourie, whilst enjoying a fabulous three-course lunch paired with premium Benguela Cove wines. Booking is essential. Contact 087 357 0637 or firstname.lastname@example.org. The cost is R350 pp and The Winemaker’s Lunch will take place on Saturday 7 March, and again on Saturday 4 April, from 12:00 – 15:00.
Olive Oil Lunch Experience
Join olive oil expert and master blender Linda Costa for a tasty lunch inspired by olive oil and great wine. The event will start with a tasting of Benguela Cove’s coastal wines, followed by an informative talk by Linda Costa, who will take you on an educational journey through the art of olive oil blending, its properties and trends, with the tasting of delicious olive oils. Guests will then indulge in a tasty four-course lunch menu carefully crafted by Executive Chef Annie Badenhorst, while enjoying a complimentary glass of Benguela Cove’s award-winning Sauvignon Blanc. Booking is essential. Contact 087 357 0637 or email@example.com. The cost of this unique lunch experience, inspired by a combination of love for olive oils, tasty food and winemaking, is R350 pp and will take place on Saturday 21 March from 11:00 –15:00.
Add some rhythm to your Sundays with live salsa music, delicious wine and tasty cheese and charcuterie boards. Being entertained by the Elritmo salsa jazz band is the perfect way to end your weekends feeling refreshed and ready for the new week ahead. No booking is required, just arrive and join in the fun. Salsa Sundays are hosted at the Benguela Cove Tasting Room from 13:00 – 16:00, every Sunday until the end of March.
Benguela Cove Malbec Festival 2020
Benguela Cove Wine Estate will be hosting the first Malbec festival in South Africa, with leading red wine producers from all over the Winelands participating, including Doolhof, Neethlingshof, Paul Wallace, Druk-My-Niet, Nuiba, Blake’s, Anura, Bizoe, Ormonde, South Hill, Bellevue, Idiom, Hillcrest and Benguela Cove, to showcase their Malbec to the public.
The soulful sounds of a Spanish guitar will set the mood as Malbec lovers are entertained by Duende – a Flamenco & Rhumba duo consisting of the two talented guitarists, Yazeed Adams and Nizaam Moses. Guests will enjoy a variety of Malbec wine tastings, while Argentinian-inspired food stands will ensure that no one goes hungry. There will be braai platters, Chorizo sausage rolls, lamb shawarmas and sweet treats that include irresistible and traditional Dulce de Leche-filled cookies.
Tickets at R200 pp are available online via Webtickets or in-store at Pick n Pay and the Benguela Cove gift shop. Join in and be part of the Malbec movement on Saturday 18 April from 12:00 – 17:00.
For more details, contact 087 357 0637 / firstname.lastname@example.org or visit www.benguelacove.co.za


The part played by olive oil is rightly regarded as an integral part of our diet, but it can also be a good supplement to feed to a dog thanks to its many benefits.
Olive oil in a dogs diet
First of all, olive oil represents a non-saturated fat which is essential to a balanced diet. Not only will it help your pet lose weight, but it will help it to build up the amount of ‘essential fats’ it has (the body is not only made from sinew!) Olive oil can also reduce the risk of cardiovascular disease and diabetes.
Olive oil is great for the brain, for both canines and humans – as it prevents cognitive decline and also works as brain food – increasing your energy levels too.
In terms of prevention, olive oil helps to enable the maximum cognitive ability of an older animal. It is also a great energy booster, causing improvements to blood circulation and to breathing, leading to hours of fun! It’s definitely worth considering including olive oil in a dogs diet!
To put it briefly, there are so many benefits to providing your favourite four-legged friend with olive oil. From shedding a couple of pounds to a shining radiant coat, check out these 8 reasons that you should be including olive oil in your dogs diet!
1) Helps the eater lose weight
2) Defends the immune system
3) Promotes optimal health
4) Extends canine life
5) Great for the brain
6) Boosts energy levels
7) Makes their coat look fabulous
8) It is just great in general!
Do you include olive oil in your dog’s diet? And if so, in what way?
If not, did we convince you to start? Please let us know – we would love to hear back from you!


Must Have Fridge and Pantry Essentials
Ready to revamp your kitchen this spring and take your family’s eating habits to the next level? Look no further than our handy list of essentials, which is the backbone of any well-stocked, nutrition dense, meal-making station. Print off this list with the button below the article and take it with you next time you do a big grocery shop.
Lots of fresh fruits and vegetables, organic and local when possible.
Organic milk, or unsweetened non-dairy milk like almond, soy, or rice.
Store-bought or homemade hummus. Use it as a dip for snacks, to spread on sandwiches or wraps, or to top burgers and patties.
One or a variety of these natural, unprocessed sugars: raw honey, stevia, sucanat, rapadura, maple syrup, coconut sugar, or molasses.
A variety of dried or canned legumes, such as navy beans, kidney beans, chickpeas, or lentils. For canned legumes, look for low-sodium.
One or two types of nutritious flours like spelt, whole wheat, oat, or brown rice.
Home-made or store-bought granola. Look for granolas sweetened with a natural sugar, like maple syrup. Mueslis are a good alternative to granolas, because they don’t contain vegetable oil or sweeteners.
Rolled oats. Rolled oats can cook quickly if you pulse them in a food processor or blender before cooking.
A variety of nuts and seeds, preferably unsalted and raw. Walnuts, almonds, cashews, sunflower and pumpkin seeds are good basics. Use these nutrient-rich foods as snacks, toppings for salads and rice, or as additions to smoothies.
Nut butters. There are so many great nut butters out there! Look for unsweetened and if possible raw or dry-roasted. If you are concerned about nut allergies, sunflower seed butter is a great option.


Monday, July 15, 2013
Our CSA provided us with 4 pounds of fava beans, which felt like an overwhelming amount for newbie fava bean-eaters. Once we shelled them and peeled their skins off, we ended up with about 3 cups of beans, which was a bit underwhelming considering the work we put into them.
See? The relatively empty bowl on the right has the edible bits.
First, we had to pull the beans out of their pods, which took about 20 minutes with both of us doing it.
Then I blanched the beans in boiling water for what was supposed to be 4 minutes, but ended up being more like 7 because they were so gigantic. At that point the skin on each bean was all puckered up, like this...
We had to pull the skin off each bean, which was time consuming at first, until Josh discovered a great technique: squeeze the bean at one end, pinch off a tiny bit of the skin at the other end, and the bean will pop right out into the bowl.
We spent about 10 minutes doing this, so altogether it took an hour of our combined time for 3 cups of fava beans. It was actually really fun to shell them, though, so we didn't mind spending time on it.
Then I made a delicious fava bean pasta recipe from our CSA's blog, which I'll include here with some slight modifications based on what happened during my trial run...
1 1/2 cups shelled, blanched fava beans
1/2 large onion, diced
1 cup diced carrot and/or fennel
1 1/2 tablespoons olive oil
1-2 slices bacon, diced (I didn't include this, and I should have)
1 1/3 cup tubetti, ditalini, or other small pasta (I used fresh orecchiette from the farmer's market)
3 cups vegetable broth
1/2 cup heavy cream
1/2 cup grated parmesan
Salt and pepper
1-2 tablespoons basil or mint (optional)
Heat the olive oil in a large skillet over medium-high heat. Add the onions, carrots and/or fennel and a few pinches of salt and cook for 7 to 8 minutes, stirring often. You may need to reduce the heat a bit. Now add the broth and bring to a boil. Add the pasta, stirring well and then simmer for about 10 minutes uncovered. (I used fresh, not dried, pasta, so I let the veggie brother simmer for 7 minutes before adding the pasta for the last 3 minutes.) Add the fava beans, and cook until most of the liquid has been absorbed. (The original recipe said 3-4 minutes, but it took about 15 for me.) Add the cream and a generous amount of black pepper. Cook uncovered for about 3 minutes until it thickens slightly. Stir in the parmesan and the herbs, and adjust salt and pepper to taste. Serve with a glass of chianti and watch Silence of the Lambs if you think you can handle it.
Thursday, July 11, 2013
These two grocery bags are full of veggies that we have to eat in the next week. Normally we aren't quite so ambitious in our produce consumption, but we skipped last week's CSA delivery and got a double share this week, so we are rolling in:
3 pounds of beets
2 pounds of carrots
4 pounds of fava beans
2 fennel bulbs
2 garlic bulbs
2 heads of kale
2 heads of lettuce
2 pounds of squash
We get our CSA veggies from Sauvie Island Organics. It's our first time using a CSA, and we're loving it. We paid a lot up front ($500), but for 28 weeks we'll get a bag of fresh organic veggies every week. Since it works out to $18 a week, it's actually turned out to be a bargain, and now I don't have to deal with buying all these veggies at the farmer's market.
Any recipe suggestions? Fava beans are entirely new to me, and I've only eaten fennel a few times, so I don't know what to do with them.


An important part of a journey to Peru is the local, Peruvian cuisine. Top off your travels with these culinary classes in Máncora . We also offer food tastings of traditional Peruvian dishes and drinks! In the cooking workshops in Máncora you will not only learn about the preparation of typical Peruvian dishes and beverages, you will also practice your spanish .
Experience the tastes of Peru in these culinary tours gastronomic immersion and spanish conversation . Fun and dynamic classes where everyone can participate regardless of previous cooking knowledge or experience. Prepare your taste buds for a true culinary exploration of Peru!


Many small businesses in Kansas and Missouri need ice for customers. Coffee shops, cafes, and delis all use ice, even if they don’t have a lot of room for a large ice maker. One of the most common models new business owners ask for is a 100 lb. commercial ice maker.
Ice-Masters has been serving businesses in Kansas and Missouri since 1950. We have many 100 lb. ice makers, but many times a machine of this size is too small for the average business. So, when is a 100 lb. ice machine the right choice for your business needs – and when is it time to size up?
How Much Ice Does My Business Need?
Most businesses in Kansas and Missouri cannot get by on 100 lbs. of ice alone.
The average hospital near Kansas City uses around 10 lbs. of ice per bed. The average restaurant requires around 1.5 lbs. of ice per customer. Bars and cocktail lounges use around 3 lbs. of ice per customer since bar patrons tend to order more drinks than restaurants. While these examples are merely average estimates, it shows how different ice usage can vary across other industries.
Estimating your ice needs gets even more complicated when you consider the other areas you use ice – aside from drinks.
For example, many restaurants use ice for food preparation, like ice baths. Many sports bars use a beer tub full of ice to hand out cold brews on busy game days. Kansas and Missouri hospitals use physical therapy ice machines to treat injuries, like sprains and bruises.
Simply put, there are many factors you need to consider when estimating how much ice your business needs – and undercutting that amount with a 100 lb. ice maker can cost you.
We’ve included our handy ice machine calculator to help you estimate the ice needs for your industry. Our team of Ice Machine Experts can also help you choose the right sized ice machine for your business if you need additional help!
A 100 lb. Ice Maker Should Not be Your Only Machine
In most cases, a 100 lb. ice machine is not going to cut it as your only source of ice. While you may run a business that’s small enough to get by on 100 lbs. of ice, you should know that a commercial ice machine produces ice in batches, not all at once.
Industrial ice machines list their maximum production rate over 24 hours. So, if you buy a 100 lb. ice maker, it will take a full 24 hours to produce 100 lbs. of ice. Knowing this is important if you run the type of business where you see an influx of people during lunch or breakfast time. Customers or employees can go through ice fast, leaving you with little to finish out the workday.
You should also consider the amount of ice a 100 lb. ice machine can hold. Most 100 lb. ice machines store around is 50 lbs. of ice at a time. If you need 100 lbs. of ice on hand for a busy lunch hour, you should consider buying a larger ice maker with more storage. Most 100 lb. ice makers have storage built into the unit, so upgrading to a larger bin is not an option.
Running out of ice is not only a hassle; it can end up costing you money over time. Convenience stores sell 10 lb. bags of ice for around $2-$3. If you need to replace 50 lbs. of ice to get through the rest of the day, you’ll spend around $30. If you can’t pull someone from the floor, a delivery service can bring you ice, but they will likely add a fee for the trouble.
Thirty dollars may not seem like a lot, but if you run out of ice during a busy day once, you’ll likely run out of ice again. If you find you have to make repeat trips to grab additional ice, it’s going to cut into your business’s bottom line.
If you run a small business, you should consider installing an ice machine that produces slightly more than you think you need. A larger ice machine may cost more, but if you find yourself going through more than 100 lbs. of ice a day, you’ll end up saving money in the long run.
Where are the Best Places to use a 100 lb. Ice Maker?
Ice machine manufacturers wouldn’t make 100 lb. ice makers if they weren’t useful in certain areas. 100 lb. ice machines make for great office ice machines.
Small commercial ice dispensers are a good addition for doctor and office waiting rooms, which don’t see a large influx of people at one time. If you have a small workforce, 100 lb. ice makers also work well in breakrooms. Most countertop ice makers provide between 100-300 lbs. a day.
Bars can also benefit from a small commercial ice maker.
Undercounter ice makers, like the Hoshizaki IM-200BAB square ice machine, are designed to fit underneath a bar, so bartenders have their own supply of ice at their feet. The Im-200 produces up to 186 lbs. of square ice a day (which is a great type of ice for high-end cocktails).
Need a Small Ice Maker for Your Business?
Even if your business can get by on 100 lbs. of ice a day, a 100 lb. ice maker may not be the best option. You run the risk of depleting your ice supply on busier days and paying inflated costs for bags of ice. Choosing the right sized ice maker can be a challenge, but we can help!
If you’re a small business owner looking for an industrial ice cube maker, Ice-Masters has one of the largest selections of commercial ice equipment in Kansas and Missouri. Or Ice Machine Experts have experience helping business owners from all industries.
We have a wide selection of ice machines for sale for any sized business. Our full-service ice machine rentals come with the best commercial ice makers from the leading brands on the market. We include preventive maintenance and cleaning to ensure your ice maker produces safe, sanitary ice year-round.


Rhubarb Cranberry Squares
I was craving something tart. Something fruity. Something sweet and something REALLY SIMPLE. Remembering the frozen rhubarb and cranberries I conveniently had lingering in the freezer I began a search for a simple square recipe – and here it is. Modified from the original, which I came upon at Kraft Foods.
Preheat oven to 350
Now, back to the base and topping.
Mix oats, flour, sugar and baking powder in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
Firmly press 2/3 of the oat mixture onto the bottom of 9-inch square baking dish. Spread the rhubarb cranberry sauce evenly over the base. Sprinkle with remaining oat mixture.
Bake 30 minutes or until topping is golden. Cool completely on wire rack – if you have the patience to wait!


More Healthy Tips to Follow For Better Living
Whenever you’re constantly busy with work and everyday living such as looking for Bella Montagna Homes or struggling in the office, it tends to take its toll. It is usually hard to make moments for you and your health. All of these quick tips can help you incorporate healthful practices in to your day while not taking up an excessive amount of your time.
Consume healthy food
Eating healthily away from home can be an issue for many active people. Do you grab takeaway or perhaps have a fatty restaurant meal since you don’t have a chance to shop or cook? Try out shopping online – this can be done in half an hour or so at your office and you can have your food delivered.
Purchase foods that are quick plus convenient but still nutritious. For instance, a quick ten-minute dinner could be: pasta along with a sauce made out of tinned tomatoes plus vegetables, with a bagged salad along side it. Perhaps baked potato together with beans or egg on toasted bread is an option instead of getting regular takeaways.
Make an effort to take lunch to your workplace plus munch on fruit as a snack – it’s mobile plus simple to eat on the run.
Try to give yourself a chance to de-stress every day. Even if it is just a stroll on your lunch break or even a few minutes by yourself in silence, it can help you focus for the remaining portion of the day. Try and make a reasonable chunk of time for you at least once per week – do whichever relaxes you, whether it is playing a sport, watching television or baking.
Minimize alcohol in addition to caffeine
Steer clear of turning to excessive alcohol or caffeine ingestion when you find yourself stressed. It’ll cause you to feel worse in the end. Consume more water when you need a drink to keep you feeling rejuvenated plus energized.
Looking after your health can appear impossible when you are active.However with a few tricks and tips, it is easy to take modest measures to achieve big health improvements.
Comments are closed!


Does my Takeaway Restaurant need an App?
Your menu is a good example of the wide variety of tastes and likes customers have. I can’t imagine your menu being limited to one starter, main dish and just apple pie and cream for dessert. The same goes for your customers ordering preferences and eating habits. Customers like choice - we see this every day and in all walks of life.
As a web development agency that has produced a specialised app for takeaway restaurants, we certainly think there is a need for some customers to benefit from an app. We believe you need to cater for as many customers as possible, as customers come with a great number of different needs!
Additionally the takeaway industry has widened the eating and dining habits of consumers. Introducing new innovations aiding convenience and wider variety of eating options - online orders, delivery, takeaway and drive through
The addition of an app aids this convenience of ordering from a local takeaway restaurant and can encourage loyalty, along with the repeat business that it brings. Our product Your Own Takeaway App has many features just like an ecommerce website dedicated to your business.
Why do I need an App?
Because everyone uses apps now, so you're missing out if you don't - it's simple and quick for the customer, no messing with Google searches, dodgy websites or phone calls.
If you do not have a website, the option of building an app is usually cheaper in terms of increasing your online presence. The advantages are not as great as a website but it provides customers with another convenient option for purchasing online.
Regular customers like to have things made easy for them, so if they know your takeaway is only one tap away on their phone the greater the chance they will purchase from you.
There are many features and benefits Your Own Takeaway App can provide your customers and these include:
- Easy Account creation & Secure login
- Customers will always have the latest menu and prices
- The order processes is quick and easy
- Advance menu options
- Customer repeat order easily
- Customer can add special requests
- Offers tab for easy access to the latest deals
- PayPal or cash on delivery payment options
- Delivery / Pick up time selection
- Ability to include allergy information
Apps are often easier for customers to use on a smartphone as they are primarily just for smartphones. But it is your regular customer that will benefit and a great way of building repeat business. Once a customer has your customised takeaway or restaurant app there is less chance customers will go to your competition just down the road.
Would you like ‘Your Own Takeaway App’? visit yourowntakeawayapp.com for more information.


Powder packaging machines will have great potential for development in the future. Today we will analyze the application range, composition materials and benefits of powder packaging machines to analyze why powder packaging machines have great potential for development in the future.
First of all, the scope of use of the powder packaging machine, we should be clear, in the packaging process of powdered items (milk powder, etc.), because these items are very small, it is easier to float, if you choose manual packaging, not only increase the difficulty of packaging, reduce Efficiency, and more importantly, can jeopardize the health of consumers, while powder packaging machines are ideal for packaging such items.
Secondly, the powder packaging machinery uses stainless steel materials, which will not bring other harmful substances into the packaged articles.
Once again, the powder packaging machine can make life more beautiful, bring more benefits to everyone, and let food packaging companies get more profits.
Shanghai Dingjiang Packaging Machinery Manufacturing Co., Ltd. is a granule packaging machine, powder packaging machine, powder packaging machine, milk powder packaging machine, puffed food packaging machine, nut packaging machine, automatic milk powder packaging machine, toner, granule packaging line, rice granule packaging. The company specializes in the production and processing of machines, washing powder packaging machines, sugar packaging machines, seasoning granule packaging machines, etc., and has a complete and scientific quality management system.
The integrity, strength and product quality of Shanghai Dingjiang Packaging Machinery Manufacturing Co., Ltd. have been recognized by the industry. Welcome friends from all walks of life come to visit, guide and negotiate business.
Our milk powder pack machine work for our customer :


Red Spice Road is an award-winning South East Asian-style dining experience in the heart of Melbourne. Our communal dining embodies the spirit of Asia and its sense of community.
Delicious shared dishes bursting with flavour, fresh seasonal ingredients and influences from Thailand to Malaysia, China to Vietnam, Melbourne and beyond; all combine to create a unique, memorable dining experience.
Led by acclaimed chef John McLeay, our menu emphasises freshness, presentation and above all, flavor.
Take a 360° look around our lovely venue by clicking on the image above or find out more at redspiceroad.com
One of Melbourne’s Best
“Red Spice Road is without doubt one of the best restaurants in Melbourne. The staff are always friendly and attentive, food and drink menus are promptly provided and the atmosphere is vibrant.
The food however is just outstanding. Prior to becoming a vegetarian the Pork Belly was my favourite dish, the beef just falls apart and the flavours always go well. However I have just retruned and was really impressed by the vegetarian menu – we had 3 servings of the fritters! So many incredible flavours and a great wine list.” – NatalieMc555 (TripAdvisor)
Red Spice Road
27 McKillop Street
Melbourne VIC 3000
Reservations: (03) 9603 1601
Open for lunch and dinner 7 days a week
“Found in the heart of the CBD, the award-winning Red Spice Road is famed along the Melbourne restaurant trail for its pan-Asian flavours and strikingly exotic looks.” — Australian Good Food Guide
“If you can only order one dish at John McLeay’s Red Spice Road, make sure it’s the sticky pork belly with apple slaw and chilli caramel.” – Eatability
“Fine Dining and Good Value are as far from each other on the ‘occurrings of the universe’ spectrum as you can get, really. At least it was until Red Spice Road came along.” – Sweet & Sour Fork blog
Proud holders of Tripadvisor Certificate of Excellence awards for 2011, 2012, 2013, 2014 and 2015


minimum stove slaving
This butternut squash soup recipe is very easy and I make it on regular basis as it does not require much stove slaving.
You will love it as you can pop the butternut squash in the oven and go on with my day.
So overall it takes little time to make and very limited effort too.
This spicy butternut squash soup is very filling, easy to make and goes well with pieces of fried bacon or roasted pumpkin seeds as garnish.
I always recommend using organic ingredients but if you don’t have access to them at the moment substitute with regular ingredients
when using non-organic butternut squash always remove the skin
For this recipe when using non-organic butternut squash, I highly recommend avoiding eating the skin as it often contains most of the pesticide. Try to scoop out the flesh and discard the skin after roasting the butternut squash.
Otherwise with organic butternut squash you can just blend the whole thing with the skin on, you will add more vitamins to your meal plus it will save you a bit of work.Print
Spicy butternut squash soup recipe
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 35 minutes
- Yield: 2 people
- Category: main Dish, soup
- Method: roasting, boiling
- 1 organic butternut squash (medium)
- 1/8 tsp chilli pepper (more or less two pinches)
- 4 cups vegetable stock
- 2 tbsp olive oil
- salt and pepper
- You will also need (oven, baking tray, high speed blender and medium size pot)
- Preheat the oven for to 200 °C/180 fan/gas mark 6
- Wash your butternut squash, cut it into half, length wise and scoop out the seeds.
- Spread the olive oil on all the surface of the butternut squash, sprinkle pinch of salt and pinch of pepper and place on baking tray.
- Place the baking tray with butternut squash inside the oven and bake for 70 min.
NOTE: If you are using oven with no fan place the try on the bottom shelf of the oven.
- After the butternut squash is roasted it will be soft and you should be able to easily put fork through it.
- Heat up your stock in a pot or make a stock from stock cubes and place it into the pot.
NOTE: If you are using non-organic butternut squash or have low-power blender I advise to scoop out the insides of the roasted butternut squash out into the pot with stock.
- If you use organic butternut squash, cut it into few smaller pieces and put in your pot with stock.
- Add two pinches of chilli and pinch of salt, especially if you are using low sodium stock.
- Blend all together until smooth and serve!
You can find useful conversion guide here.


In this video my friend Ralph talks about how you can start eating vegan.
He shares how he has been on a vegan diet for more than 13 years. What’s more, according to a recent scientific study from Harvard replacing meat protein with plant protein increased your lifespan.
And there are more benefits of switching to a plant-based diet, so enjoy…
I hope you found this video helpful.
Please feel free to share your thoughts and comments below…
Are you a nutritionist?
List your practice on the largest online directory for holistic health today.
Discover an easier way to get found by more people who are actively searching for you online. Simply click the link to our alternative medicine directory sign up page where you can review the benefits of listing your practice here.


Congratulations to Jacky Mansour for receiving the Youth Volunteer Scholarship for her volunteerism with Whitehall High School’s SERVE Club.
Volunteer Center of the Lehigh Valley is honoring Lehigh Valley volunteers for the work they have done with local nonprofits at the 2018 Breakfast for Champions, to be held April 12 at Renaissance Allentown. Each recipient was nominated by Lehigh Valley nonprofit representatives who thought the volunteer’s service was above and beyond, and the judging panels thoughtfully reviewed each submission.
Thursday, April 5: Elem. — Chicken fries with dinner roll or PB&J, sweet potato tots, celery sticks, banana, chilled peaches, milk. M.S. — Steak sandwich or PB&J, seasoned wedges, celery sticks, banana, chilled peaches, milk. H.S. — Steak sandwich, seasoned wedges, broccoli with dip, chilled peaches, banana, milk. H.S. Premium — Buffalo chicken wrap, salad plate, steamed corn, banana, milk.
Thursday, March 29: Elem. — Popcorn chicken, dinner roll, steamed peas, banana, chilled peaches, milk. M.S. — Cheese-filled breadsticks with marinara sauce, steamed corn, celery sticks, banana, chilled peaches, milk. H.S. — Cheese-filled breadsticks with marinara sauce, mixed vegetables, tossed salad, banana, chilled peaches, milk.
Friday, March 30: No school today.
Monday, April 2: No school today.
Schools will be closed for spring break from March 30 through April 2.
PSSA testing will begin next week for grades 3 through 8. The state testing will go on for two weeks.
Fourth grade will have an additional week for science testing. It is very important students do their very best to attend school during these dates.
Be sure to get plenty of rest and eat a good breakfast. Also, it is important to be on time and prompt arriving to school.
The end of the third marking period is April 5. Report cards will be available approximately April 12.
The Whitehall-Coplay Communities that Care (CTC) group was treated to a special presentation at its March 16 meeting.
Three of the Whitehall-Coplay Middle School students who participated in the “What’s So Cool About Manufacturing?” video contest attended the meeting. Myles Fleming, Zachary Kinney and Jerry Lin talked about their experience working on the project. WCMS won the Outstanding Career Pathway Award for its work with Follett LLC.
Thursday, March 22: Elem. — Chicken ring things with dinner roll or PB&J, mixed vegetables, orange, milk choice. M.S. — Ham and cheese on pretzel bun or PB&J, steamed corn, celery sticks, banana, chilled peaches, milk choice. H.S. — Ham and cheese on pretzel bun, seasoned wedges, celery sticks, chilled peaches, banana, milk choice.
Local politicians, school superintendents, law enforcement, an advocacy group and high school students came together for a discussion on school safety March 1 at PBS 39’s studio.
National Rifle Association (NRA) representatives declined to attend the forum in Bethlehem, even though they were invited, according to host and moderator Tracy Yatsko. An empty chair on the stage represented the absent pro-gun organization, Yatsko said.


We sell fresh local produce directly from the farm...
Stop by the barn on your way home!
All produce selections will be season specific. Our goals include to sell our fresh sweet corn and tomatoes by early or mid-July; pumpkins, gourds and mums in September and October. Other popular vegetables and fruit will be provided depending on their availability. All produce will be locally grown by us or nearby in an effort to promote Ohio grown fruits and vegetables.
To complement our produce selections and country collections, Amish baked goods such as pies, breads, cookies, and cinnamon rolls will be provided. Beef jerky, potato chips, dips, honey, syrups, and many other treats to satisfy your sweet tooth will be also be available.
Edit: Some of these products are unavailable at this time.
Country decorations for indoor and outdoor functions will be available for purchase. Items offered include rustic wood signs, specialty Crossroad candles, seasonal garlands, and other novelty crafts. Some of these items will only be available for a short time as seasons change and styles shift. Please stop in and check out what new items arrive!
Shop Opening Hours
Open everyday from 9am-5pm


Whether you’re trying to eat healthy, low-fat and cholesterol free, or just want non-medicated meats, we have the best products to meet your needs.
Our philosophy of handling only the finest quality natural products is coupled with a pricing policy that is comparable to chain store non-natural products. So no longer do you have to compromise on quality for the sake of value. You can stock up on your favourite natural meats without breaking the bank.
All Natural and Exotic Meats’ mission is to bring you the best tasting and finest quality natural and exotic meats available. Our “all natural / specialty” line includes meat and poultry products along with grass fed beef and buffalo. Our objective in creating this web site has been to give our customers a comprehensive guide to the range of natural meats and groceries available from All Natural and Exotic Meats. We hope you find it a valuable resource, and please don’t hesitate to contact us should you have any questions about our products.


Mahavir Jayanti or Mahavir Janma Kalyanak is a special occasion for Jain community they celebrate the birth of Mahavira. On this occasion Jains cook traditional recipes and Jain food are considered sattvic with qualities of goodness lightness and happiness. Here is a list of 12 Delicious & Traditional Recipes Which You Cook On Mahavir Jayanti. –> ift.tt/1MENLVm #Vegetarian
This is the latest wallpaper, photo, image, & picture of Mahavir Jayanti. And Click on the link below to see Mahavir Jayanti’s unlimited latest wallpaper.


La Bonne Vie is one of the longest running restaurants in Taunton, it opened for the first time in 1976 in a listed building at the top end of the High Street. It is opposite the big white gates of Vivary Park.
Our restaurant has a wide ranging appeal to all age groups, but our goal remains to offer our customers a great meal at a reasonable price. That does not mean, however, that we
compromise quality to do so. On the contrary: We guarantee the freshness of our ingredients and prepare everything just the way you like it. We are a family run restaurant with a tradition in food
We are dedicated to preserving an informal dining tradition bistro style, to us, a piece of home that we would like to preserve for the next generation.
Tues - Sat:
11.45am - 3.00pm (11:45 hr - 15:00 hr)
6.30pm - 1o.30pm (18:30 hr - 22.30 hr)
Last food orders 1 hour before closing
(Please leave a telephone number in your email, as it is often quicker for us us to ring you)


International Contemporary Dining
Café Trio's informal contemporary atmosphere is the perfect setting for any culinary experience- from relaxing with your daily cup of coffee or tea to adventurously exploring cuisines from around the globe.
The all day dining restaurant features international favorites such as our traditional British Fish & Chips fried lightly to perfection, our Italian oven baked pizza, our mouthwatering Indian curry with spice-infused chicken, and our Char Kway Teow stir-fried flat noodles with an array of fresh vegetables. Or try out local favorites like Hainan Chicken Rice, a dish that originated in Hainan Province and a favorite with locals and guests alike.
The vibrant yet elegant ambiance makes Café Trio a favorite place to meet friends or enjoy time with family. The restaurant was specially designed with you in mind and an extensive international menu focusing on fresh and bold flavors to offer something for everyone to enjoy.
Business Hours: 11:00 am - 10:00 pm
Reservation Hot-line: 86-898-88555888-8169


[subtitle: How the Hell Do You Do It?]
Today, on two separate occasions, I followed the sound of silence to find one of my sons tucked in the corner of a room, frantically unwrapping and eating candy that he had found in the Christmas stash.
I’m still trying to sort out how I felt upon discovering him, hiding from me like he was doing something bad. I have a swirling mass of needs-to-be-untangled thoughts and feelings about the topics of eating and bodies, and I don’t want to project my own drama onto my sweet, innocent, still-untarnished-by-the-world little children. And yet, I want to raise them to value themselves and others, to look deeper but also to love the bodies they were born with and to have an easy, natural, untainted relationship with food.
But it is damn hard to know how to teach intuitive eating when it’s not a skill you grew up with or are even now passably proficient in. I don’t know what mistakes I can make and still have my children turn out okay. I don’t even know how many mistakes I’m already making. I don’t know if fostering intuitive eating means letting them eat whatever and whenever and however much they want, or if it’s eating whatever they want at mealtimes only, or if it’s eating whatever they want of what is offered at mealtimes, or any number of options. I just don’t know.
My boys are bread fanatics–they would subsist solely on baked carbs if we decided to restrict our diet to a single food group. Because they’ve often loaded up on bread/rolls/naan/focaccia/biscuits/etc. and refused to eat any other dishes at dinner, my husband has instituted the “finish all your food before you have more bread” rule. I back him because we’re supposed to present a united front and all that. But inside, I’m conflicted. The “eat food to get more food” concept just doesn’t quite sit right with me. To me, it reinforces the concepts of (1) “special foods”–things like bread and dessert get put on a pedestal; you have to suffer through a plate of “boring food” in order to get to them and (2) overeating/eating when you’re not hungry. If a kid (or adult) wants a piece of cake but believes he has to join the Clean Plate Club to get it, he’ll plow through the food on his plate until he’s worthy of the prize. And if he isn’t hungry anymore by the time he’s “earned” the cake? Too damn bad. He’s worked for this cake, and he’s going to eat it, hungry or not.
If it’s dinnertime and I’m absolutely craving chocolate cake, I think I’m better off forgoing the dinner and just eating the cake (provided I enjoy it, listen to my hunger signals, etc…all that IE stuff). Maybe after I finish the cake, I’m full, so cake is all I have that night. So what? Worse things have happened. But as someone who has worked really hard to eradicate the ideas of “good/healthy/guilt-free” foods and “bad/sinful/naughty” foods from her mindset, I feel really uneasy when we start talking about earning this food or deserving that food.
On the other hand, I really want my children to be open to trying new foods, and I don’t think I should have to make them something separate when they don’t like what is being offered. But I’m having a really hard time trying to fit these two pieces of the puzzle together. What if I let them eat whatever they want (of what is offered) at dinner as long as they try at least one bite of each dish? Then I’m exposing them to new foods, but am I screwing up their chances at being intuitive eaters?
Maybe I am projecting. (very likely) Maybe I’m overthinking this. (99% chance)
But I hated seeing my son try to hide his candy-eating from me. Oh, I know it wasn’t due to some deeply rooted body shame and mental anguish over his food choices–he was just hiding because he thought he would get in trouble (I’d already vetoed candy consumption when he asked me earlier). But at the same time, I don’t want him or his brother to ever feel ashamed or like they have to hide what they’re eating.
I suppose the most impactful thing I can do is model all of these things myself–self esteem, body acceptance, a healthy relationship with food.
At least that’s easy.
Do you overthink your relationship with food? Do you think it’s laughable that I use the words “relationship” and “food” in the same sentence? Do you believe that children are the future? (teach them well and let them lead the way)


713 C Washington Street
Calistoga, CA 94515
Contact via Email
Visit our Website
- Smoothies and Milkshakes
- House made Masala Chai
- Cookies and pastries
Hours of OperationMonday-Friday 6am-6pm
Saturday & Sunday 7am-6pm
Superb coffee and tea, house made Masala Chai, Smoothies, Frappés, Milkshakes, Green Tea Coolers, Hibiscus Coolers, Frozen Lemonade and more!
Outstanding eclectic menu with a lot of choices and one-of-a-kind Specialties like
Horchata Frappé, Hibiscus Blackberry Cooler, Toffee Brûlée Frappé, Oreo Shake, Peanutbutter Chocolate Shake, Pink Chai(with real rose petal extract) - to name a few...
The plain brew coffee as well as the espresso are of outstanding quality and taste. Coffee is roasted by Kobos Coffee of Portland,Oregon,one of America's first micro roasteries!
Outdoor seating only.
Open weekdays 6am-6pm and weekends 7am-6pm.


Lanna Thai Cuisine is located on Hay street, in a little square filled with restaurants - Indian, Noodle Bar, newly established Hippos Creek. The interior of the place is decked out in traditional Thailand momuments and colours of gold and black, like most Thai restaurants. The waiters are friendly and accommodating, and even for a Monday there was a large group having dinner and several couples, as well as numerous take-away orders, but of course it wasn't too busy.
I must say I was quite impressed by Lanna Thai, it was fast service (maybe because it wasn't too busy?), the price was alright, and the food was delicious and rather authentic, and for a change I don't feel as though mum could have made it ( I usually have that impression about eating curry foods like Indian and Thai, I always feel as though mum could have made it and that I was getting ripped off, except this time).
We ordered brown rice - which was fantastic, it had a texture to it, had a bite to it, kind of "chewy"?, it was just this different texture of rice which I've never had before and I loved it, and it's supposedly a lot healthy than your normal "white" rice.
Brown Rice and Beef Panag Curry
Chicken Pad Kiew Wan
and of course the Yum Apple - Apple salad with prawns with chilli through it. It was the perfect mixture of sweet, sour and a kick of spice. Sorry the photos are a little dodgey, taken by my phone camera - I really need to invest in a good phone with a good camera - seeing as I seem to forget to take my camera to places these days.
Overall, I think the food is delicious, I don't usually rate curry dishes very highly, but this place is rather authentic thai cuisine, the service is resonably good (although I don't know how they would fare on a busier night), the price is also resonable, in fact it's more than resonable, with the Entertainment Card it was considered cheap - considering that we paid about $18 each for our meal (this was including two freshly cut chillis with soy sauce, which were additional sauce orders), and although the servings don't look like it's a lot, it acually is a fair bit, even for three big eaters. In fact we were stuffed and satisfied.
I would be taking my usual restauranters out to try this place so they can compare to Thai Orchid located in Mt Lawley (which isn't bad, but I HATE the service there). Personally I rate this place higher than Thai Orchid in South Perth and Mt Lawley.


Tierra Mia Coffee offers artisanal coffee prepared to the highest standards of quality. our stores feature our fresh roasted micro-lot coffee and pastries baked daily.
HIGHLAND PARK STORE NOW OPEN!!
TIERRA MIA COFFEE STORE LOCATIONS:
5528 Monte Vista Street, Los Angeles, CA
1202 N. Alvarado Street, Los Angeles, CA
653 Spring Street, Los Angeles, CA
11004 Atlantic Avenue, Lynwood, CA
9220 Slauson Avenue, Pico Rivera, CA
4914 Firestone Boulevard, South Gate, CA
6706 Pacific Boulevard, Huntington Park, CA
11700 Telegraph Road, Santa Fe Springs, CA
3188 Mission Street, San Francisco, CA
2001 Broadway, Oakland, CA
COPYRIGHT ©2014 TIERRA MIA COFFEE COMPANY. ALL RIGHTS RESERVED.


On Long Island, Alley O' specializes in creating fabulous homemade desserts that taste really good. We purposely make our desserts with 100% natural ingredients. All of our cookies and baby cakes have their own distinctive, unique look. Because we scoop each cookie by hand, no 2 cookies will ever look alike. All of our desserts are made in small batches the same way Grandma made them. These desserts are simply amazing! Alley O' Gourmet "It's a healthy lifestyle, eat to live and eat responsibly!
Thank you for having our desserts!!
Please feel free to learn more about our cookies and order some batches for yourself today and learn how eating foods with all natural and organic ingredients is much healthier for the body, soul and mind without sacrificing taste! Call today to order for yourself and your company or organization.
These are some of the organizations we have designed sweets and treats for:
We can provide custom designed cookies for your events. Please contact our business office to speak with a cookie gift specialist.


Food poisoning is an unpleasant situation that many people have been through at least once in their life. It could come from any food if it were mishandled or expired by the time you ate it.
Food poisoning can be more than just a serious health matter. Foodborne illness can bring legal or even criminal consequences for those at fault.
The legal repercussions surrounding your ability to sue a restaurant for food poisoning will be our primary focus for this blog article.
Can You Sue a Restaurant for Food Poisoning?
Yes, you can sue a restaurant for food poisoning illness. The events leading up to your food poisoning are the crux of the matter. Generally, restaurants employ staff who ensure the ingredients used in the kitchen are fresh and safe for consumption.
However, there will always be times when poor ingredients slip through the cracks and find their way to your table.
When this happens, it is always important to know where you stand legally if such ingredients lead to you becoming ill. It might seem unorthodox; you can fully and legally seek money for food poisoning. However, this ability depends on specific circumstances surrounding your case.
With this article, we hope to help clarify how you can pursue legal action against a restaurant whose food gave you food poisoning and if you even have a case worth pursuing.
The case types would typically fall under one or more of the following: personal injury cases, product liability, or wrongful death.
What Are The Details of Your Restaurant Food Poisoning?
The biggest issue of pursuing a case for food poisoning is the definition behind the condition itself. Food poisoning is actually a remarkably broad term, and such broadness can be detrimental to your ability to seek compensation from the eatery responsible.
Food poisoning can range from a minor issue you overcome within a week to a sickness that can put you in the hospital. It is dependent on the type of contaminants that were already in your food.
The severity of your food poisoning is a significant factor in the viability of any legal recourse against dining establishments, as minor instances are less likely to be taken as seriously. However, it can indicate that the restaurant is serving contaminated food and need to resolve the problem.
Food poisoning’s symptoms are relatively straightforward and scale with the severity of the bacteria and pathogens in the food. Typical symptoms of food poisoning include nausea, diarrhea, vomiting, abdominal pain, and fever.
Unfortunately, these symptoms are similar to common conditions such as the stomach flu, making it difficult to identify as food poisoning. Many people misidentify stomach ailments like food poisoning, further muddying the waters as well.
However, specific instances of food poisoning can lead to more severe foodborne illnesses that warrant hospitalization and medical attention. It is these instances that have a greater chance of success for legal recourse. This situation is especially true for those with underlying conditions that predispose them to fragile physical health.
The significant illnesses that arise from advanced food poisoning include E. Coli, botulism, norovirus, vibrio, shigella, campylobacter, listeria, Hepatitis A, and salmonella. Foods such as meat, eggs, shellfish, and even some vegetables can commonly host these bacteria and lead you to severe illness.
If you have eaten at a restaurant and find yourself suffering from conditions such as these, legal action is much simpler. However, there remains the question of proving that the eatery in question is the one truly responsible for your illness.
How Can You Prove Fault in Food Poisoning Cases?
Suing a restaurant over food poisoning is similar to filing a personal injury claim following a motor vehicle accident. That is, to be successful in your legal endeavors, you need to prove that the person or business you are filing against is solely responsible for your subsequent medical issues.
In the legal world, proving that the restaurant’s food preparation is directly responsible for your food poisoning is referred to as proving fault.
When it comes to establishing the restaurant’s fault in your food poisoning lawsuit, the simplest method is to speak with your primary care physician after your food poisoning symptoms present themselves.
However, there are other aspects you should consider when trying to prove the restaurant’s liability in causing your food poisoning illness.
The first thing you should do is establish a record of when you dined at the restaurant and when you started to experience symptoms. Generally, the symptoms of food poisoning hit within 6 to 24 hours of consuming the contaminated food.
However, it would help if you also kept in mind any additional meals you might have consumed between eating at the restaurant and when symptoms began to present.
Having a record of your meals is essential because anything else you might have eaten within the 6-to-24-hour timeline after eating at the restaurant might be the source of the food poisoning.
So, if your timeline only allows for food from the restaurant to have been the culprit, it is safe to reinforce that evidence.
To that end, you should keep specific and detailed notes of your experiences resulting from food poisoning. The more details you can provide about symptoms, pain, and other unpleasantness associated with your restaurant food poisoning, the better.
When presenting your case to the defendant’s attorney and adjuster, the details can illustrate the suffering you went through and show the adjuster or jury the level of compensation you deserve for such suffering.
Your word alone will not be enough to sway a case in your favor, and you will need to provide hard evidence that you were suffering from food poisoning at all. To that end, your visit to your physician is critical.
Your primary care physician can conduct tests on urine, stool, or blood that will specifically look for markers unique to food poisoning. The defendant’s team will test the food you consumed at the restaurant for any microbes that can induce food poisoning.
If your test results come back with the same microbes found in the food products from the restaurant, you have proven that you had food poisoning and that it originated from the restaurant’s food safety.
In some cases, your story can further be corroborated by other diners. For example, if there were others in the restaurant who happened to order the same meal as you, they would likely have developed food poisoning as well.
Thus, more than one diner contracting food poisoning after dining at a restaurant can be a powerful form of evidence to prove that the restaurant’s food is the reason for your illness. In rare cases with larger chains, there may even be potential for a class action lawsuit.
However, this is not something you should count on. There are too many variables involved to rely on others having gotten food poisoning.
For example, suppose the cause of your food poisoning was due to a specific dish rather than a widespread contamination issue in the restaurant’s kitchen. In that case, you may have been the only one to order it in the same time frame.
Gathering this evidence is paramount to a successful case against a restaurant. However, you might be wondering what kind of case you are dealing with, and the answer might surprise you.
What Types of Food Poisoning Lawsuits Are There?
Food poisoning might not seem like the sort of issue that warrants a case on its own, but it can. Pursuing a food poisoning lawsuit against a restaurant for food poisoning falls under the category of a personal injury claim in most states.
In many places, it is also considered a product liability claim. This means that the procedures and compensation for food poisoning cases are similar to those used in motor vehicle accident claims.
What this means is that once it has been proven that the restaurant’s food was responsible for the food poisoning, you can pursue a claim to compensate for the costs of any treatment or hospitalization, as well as damages.
However, pursuing a claim over food poisoning induced by a restaurant’s food does mean you need to have sought genuine medical aid for the symptoms you were experiencing.
It may lessen your odds if your symptoms were minor and did not require consultation with a primary care physician.
This is not to say you would be unable to file a claim with minimal symptoms, but you may significantly reduce your odds of winning fair compensation compared to those with more advanced symptoms.
The severity of food poisoning is one of the significant obstacles in pursuing a claim over food poisoning.
If you have severe or advanced symptoms of food poisoning that have put you out financially, then it is more worthwhile to pursue a case. To do so, you might need to retain the services of a personal injury attorney to represent your interests in the case.
The primary benefit you have when pursuing a liability case against a restaurant is that once it is proven that the food from the restaurant is the source of the food poisoning, the restaurant is under strict liability in most states.
What strict liability means is that, even if the restaurant was unaware that they contaminated their ingredients and food due to faulty work from their distributor, they might be responsible for compensating you.
Strict liability makes the fact that the food contamination is strictly their problem. That said, they can then turn around and sue their supplier after their case with you is over. Either way, that’s not your problem to worry about.
Establishing a case for a personal injury claim over food poisoning can be difficult as success requires a lot of detail regarding the symptoms and timeline. However, with the proper records and information, you might see a rapid resolution of your case.
How Much Can You Sue a Restaurant for Food Poisoning?
Since food poisoning claims are a form of personal injury, the overall benefits of pursuing a case are relatively similar. You would be suing the restaurant for damages incurred as a result of the food poisoning.
These damages cover several types of costs incurred while ill and potential supplementary funds for less tangible purposes.
Your settlement will tend to scale to mainly deal with the costs of your medical treatment above all else so that you are not left struggling to pay off your providers.
While the settlement is designed to help you deal with your medical costs, you can also receive recompense for lost income if the food poisoning was severe enough to keep you from working.
In some cases, you might even receive funds to compensate you for pain and suffering, ranging from physical side effects (an extreme rarity in cases of food poisoning) to psychological issues like anxiety when dining.
However, pain and suffering settlements in a food poisoning case are not typical. In a best-case scenario, the restaurant would want to settle to avoid the bad publicity a food poisoning would lawsuit bring them. This could be an upside of suing a national fast food restaurant for food poisoning compared to a local food company.
The “reward” for personal injury claims can occasionally result in you walking away with a little more money than you had before the incident. If you live in a state that allows attorney liens, your personal injury lawyer can negotiate to reduce the cost of your medical bills.
While you should not count on your settlement going beyond helping resolve the medical expenses of your severe food poisoning, the chance always exists that you will get a little something extra.
However, keep in mind that there is no guaranteed settlement amount, and you will never be sure of getting anything out of your case.
Restaurant Food Poisoning Settlements:
Food poisoning incidents are rarely severe and often translate to you spending a few extra minutes with your head in the toilet bowl. However, when they warrant serious medical intervention, you can seek legal action against the restaurant responsible.
The strength of your case will always be determined by the records you keep proving that the restaurant is responsible for your time in the hospital. That can often be all it takes to make sure you get the settlement you deserve after suffering from food poisoning.
If you genuinely believe you have a case but are unsure how to proceed, ask a food poisoning law firm for legal advice to see if you have the basis for a personal injury claim against the restaurant.
The costs of life are never suspended just because you are a victim of food poisoning and are embroiled in a legal battle. Rent, grocery store bills, and other significant costs can still come down on you even as you strain your resources to remain afloat during your case.
If this is the case, you should consider applying for legal funding. In exchange for a small portion of your settlement, legal funding companies can provide you with the funds you will need to pay your bills without stretching your savings too thin.
The best part is that you are only obligated to ensure repayment to the funder if you win or settle the case and incur no risk of being in a deeper hole if you lose. Contact us at Express Legal Funding today for a free consultation.
Learn About Food Poisoning Laws From These Health Agencies:
About the Author
Aaron R. Winston is the Strategy Director of Express Legal Funding. As "The Legal Funding Expert," Aaron has more than ten years of experience in the consumer finance industry. Most of which was as a consultant to a top financial advisory firm, managing 400+ million USD in client wealth.
As Strategy Director of Express Legal Funding, he has devoted thousands of hours to advocating for the consumer. Aaron's "it factor" is that he is a tireless and inventive thought leader who has made great strides by conveying his legal knowledge and diverse expertise to the public. More clients and lawyers understand the facts about pre-settlement funding because of Aaron's legal and financial service SEO mastery.
Aaron has a scholarly approach to business. In early 2022, Aaron Winston gained the Search Engine Optimization and the Google Ads LinkedIn skills assessment badges. He placed in the top 5% of those who took the SEO skills test assessment.
Aaron's work has been granted copyright protection by the United States Copyright Office. He has gained positive notoriety via interviews and case studies, which are a byproduct of his successes. Aaron R. Winston was featured in a smith.ai interview (2021) and company growth case study (2022).


Let’s begin this culinary journey.
Step 1: Understanding the Basics of Edibles WeedEdible weed is any food or drink that has been infused with cannabis. Its popularity stems from its offering an alternative way to experience cannabis, often providing a longer-lasting and more body-focused effect than smoking.
The variety of edible weed options is boundless, from brownies to gummies and even sophisticated savoury dishes. It’s just about picking a recipe you love and transforming it with cannabis magic.
Step 2: The Heart of Cannabis Edibles - Making CannabutterOne of the most common ways to infuse cannabis into food is by creating Cannabutter. As the name suggests, it’s simply butter that’s been infused with THC and other cannabinoids. Discover how to make Cannabutter and master the cornerstone of cannabis cooking.
Step 3: Decarboxylation – Unlocking the Power of CannabisBefore infusing your butter with cannabis, you need to activate the cannabinoids through a process known as decarboxylation. Learn more about the science behind decarboxylation, and ensure your homemade edibles pack the desired punch.
Step 4: Selecting the Right Cannabis StrainThe type of strain you use in your recipe can significantly impact the effects and flavour of your edibles. Whether you’re using CBD flower, CBD shatter, or CBD wax, your choice of cannabis strain should align with the desired outcome.
Step 5: Experimenting with Delicious Edible RecipesOnce you’ve mastered the basic steps, it’s time to let your culinary creativity shine. From how to make weed brownies to gourmet dishes infused with terpenes, the cannabis culinary world is your oyster.
You can also enhance your recipes with natural terpenes, adding depth to the flavour profile of your dishes.
Finally, remember that dosing is critical. Always start small and adjust according to your comfort level. You can always add more but you can’t remove it once it’s in.
Making your weed edibles at home is a fun and rewarding experience. It gives you complete control over the ingredients and the dosage, making it a perfect choice for beginners and experienced cannabis enthusiasts. Whether making a batch of brownies or trying your hand at Cannabutter, homemade edibles offer a unique way to enjoy cannabis.
Adding Flavor to Your Cannabis Cuisine: Recipes Using HempElf Ingredients
Once you’ve mastered the art of making Cannabutter, it’s time to put your culinary skills to the test. Here are a few recipes using ingredients on HempElf to create some exciting cannabis edibles.
1. Cannabis-Infused Guacamole
A delightful blend of flavours and a fantastic way to enjoy the benefits of cannabis with a savoury twist. Here’s how to make it:
- 3 ripe avocados
- 1/2 cup finely chopped onion
- 2 tablespoons cannabutter (use your homemade Cannabutter)
- Juice of 1 lime
- Salt and pepper to taste
- Cut avocados in half, remove the pit, and scoop out the flesh.
- In a large bowl, mash the avocados, Cannabutter, lime juice, onion, salt, and pepper until well combined.
- Serve immediately and enjoy this cannabis-infused delight.
- Cannabis-Infused Tea
- 1 tea bag of your choice
- 1 cup of boiling water
- 1 teaspoon cannabutter
- Place your tea bag in a cup, pour boiling water, and let it steep for a few minutes.
- Stir in the Cannabutter until it’s fully melted.
- Sip and relax with your calming cup of cannabis-infused tea.
2. CBD Chocolate Chip Cookies
What’s better than a warm, gooey chocolate chip cookie? One that’s been infused with CBD, of course! You can easily replace the Cannabutter in any traditional cookie recipe with homemade CBD-infused butter.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup cannabutter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups chocolate chips
- Optional: Add a dash of natural terpenes for an extra flavour boost!
- Preheat oven to 375° F.
- Combine flour, baking soda, and salt in a small bowl.
- Beat Cannabutter, granulated sugar, brown sugar, and vanilla extract in a large mixing bowl until creamy.
- Add eggs, one at a time, beating well after each addition.
- Gradually beat in flour mixture.
- Stir in chocolate chips.
- Drop rounded tablespoon onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until golden brown.
- Let them cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Frequently Asked Questions About CBD Edibles
What is the ratio of weed to oil for edibles?A standard starting ratio for beginners is 1:1, meaning one ounce of cannabis to one cup of oil or butter. However, you can adjust this based on your preference and desired potency.
How long do infused edibles last?Infused edibles can last for around 6 months to a year when stored in a cool, dark, and dry place. However, the longevity of edibles can also depend on the type of food it’s infused into.
How many grams is a 1000mg edible?Regarding cannabis content, a 1000mg edible contains 1 gram of THC or CBD, depending on the specific product. Always be mindful of the potency when consuming cannabis edibles.
Are 10mg edibles better than joints?Whether edibles or joints are “better” depends on personal preference. Some users prefer edibles for their longer-lasting effects, while others prefer the immediate effects of smoking joints.
Is a 10mg edible too much for a beginner?A dose of 10mg might be too intense for someone new to cannabis. Many experts recommend starting with a smaller amount, around 2.5 to 5mg, gradually increasing as you become more comfortable with the effects.
How long can you let an edible sit?This largely depends on the specific food product. Generally, most edibles can be stored for several months if kept in a cool, dark, and dry location.
Does milk make edibles stronger?Milk itself doesn’t make edibles stronger, but consuming edibles with high-fat food can improve the absorption of THC into the body, potentially enhancing the effects.
Does vitamin D increase your high?There’s no concrete evidence to suggest that vitamin D increases the effects of cannabis. Your experience with cannabis can depend on various factors, including tolerance, strain, and consumption method.
Why do edibles make me feel so good?Edibles can produce a longer-lasting and more body-focused effect than other consumption methods. This long experience can contribute to the relaxation and euphoria that some people experience with edibles.
What food to eat when high?Fruits, nuts, and hydrating beverages can all be good options. Remember to stay hydrated and consume balanced meals to maintain overall wellness while using cannabis.
What is the bad feeling after edibles?Some people may experience unpleasant side effects from too much cannabis, such as anxiety, paranoia, and extreme drowsiness. Always start with a low dose and increase slowly to find the right amount.
Are edibles bad for my liver?Heavy and chronic use of cannabis, especially in high doses, may pose risks to the liver, particularly if combined with alcohol or other substances. Always use cannabis responsibly and speak with a healthcare provider with concerns.
What do edibles do for anxiety?Many people use cannabis to manage anxiety symptoms due to its calming effects. However, everyone’s response to cannabis is different, and finding a dosage and strain that works for you is essential. If you’re considering using cannabis for anxiety, talk to a healthcare provider to discuss the potential risks and benefits.
ConclusionNavigating the exciting world of cannabis-infused edibles can be a thrilling culinary adventure. It’s not just about the delightful flavours or the relaxed atmosphere they bring to your gatherings; it’s also about the therapeutic benefits this green plant offers. From making Cannabutter to creating cannabis-infused recipes, this guide has provided all the information you need to start your journey into homemade edibles.
However, it’s essential to always approach cannabis edibles with caution and respect. Be mindful of your dosages, especially if you’re a beginner, and remember that everyone’s response to cannabis can vary. Always start low and go slow.
Now that you have these tips and recipes, it’s time to unleash your culinary creativity and dive into the delicious world of cannabis cuisine. There’s a cannabis-infused recipe, whether you’re a fan of sweet treats, savoury snacks, or comforting drinks. Happy cooking, and enjoy your cannabis culinary journey!


There should be no guilt with cake, only romance – in the making, the display, the history… and, of course, the eating
Sat 2 Oct 2021 16.00 BST
The Great British Bake Off is back! Sales of baking utensils skyrocket when the amateur baking show is on. It appears we’re all cake mad. But I’ve always been mad as a box of doughnuts for cake, long before the GBBO started. In fact, it’s one of my loves – not one of my vices.
Cake and I are friends; we go back a long way. At school, we’d bake in home economics class and sell our creations in the tuck shop – 10p a fairy cake. The whole process felt like alchemy to me: the creaming of butter and sugar, then the eggs, all beaten into a frenzy of delight. That feeling of magic at my fingertips has not left – it is why I love to bake. It’s a good lesson in life: humble beginnings can have majestic ends. Like an ode to a lover, I feel emotional when writing about it. I can smell its perfume and the tantalising sensation of it touching my lips.
Part of its appeal for me is its rich history. Our love affair with cake goes back centuries. Food historians believe carrot cake originated from carrot puddings eaten by Europeans in the middle ages, when sugar and sweeteners were expensive and many people used carrots as a substitute for sugar.
The ancient Egyptians loved baking and the early Greeks were fans of cheesecake. The Romans, apparently, enjoyed early forms of fruitcakes. But it wasn’t until the 19th century that the sponge cake as we know it began to reign supreme.
“The cake was originally two pieces of sponge sandwiched with just jam,” says food historian Samantha Bilton. “The addition of cream came in the 20th century. Queen Victoria mentioned her love for cakes frequently in her journals.” Equally popular these days, is the lemon drizzle cake, usually attributed to Evelyn Rose, who first shared the recipe in the Jewish Chronicle in 1967. “It has lots going for it – light, moist, full of flavour,” says Lisa Smith, owner of Ginger Bakers, adding the wise advice: “If it doesn’t quite work out you can always serve it warm with custard.”
Cakes have a touch of whimsy about them, which I adore – as if they belong in story picture books. Perhaps that’s why they are so nostalgic for me, fragranced with childhood romance. Before my 10th birthday I remember going to the bakery with my mum to order my own. I wanted the “1” to be purple and the “0” to be pink. This was very important; it was the first executive decision I ever made. I have a photo of me beaming at the cake just before I blew out the candles. My friends’ eyes are glazed over with admiration that it came in two colours.
Linked to the whimsical notion of cake is the frivolity of it, which is essential, because life is just too damn serious. Having said that, I like how deadly serious the art of baking can be. In Paris I visited a patisserie that took my breath away. It was vast and gilded, a mini Versaille, with ceilings that were ornate and grand. The cakes and pastries sat in glass drawers as if they were expensive bits of jewellery. The French know that a millefeuille can be a Monet.
For the first time, I felt someone was taking cake as seriously as I did. There was an unquestionable refinement in how it was presented and consumed. I had stepped into a macaron-like pastel- and gold-coloured jewellery box. It was pure romance. I imagined being stretched out on a chaise longue, waiters sashaying around me, carrying silver trays laden with pyramids of delectable delights. This was a seduction of the highest quality.
In spite of the popularity of the GBBO, which Smith thinks is the reason why baking is so popular now for both men and women, there’s no food group we vilify more, that can make us feel so guilty about consuming. Quite rightly we are vociferous about the ethics of certain foods – veal and foie gras, say, but cake? A drama unfolds whenever it’s offered, so much so that eating it can feel like an act of rebellion: “Oh, I really shouldn’t.” There’s a polite dance between the giver and the taker: “Oh, go on.” And then comes the submissive: “OK. Just a small slice.”
We are quick to simplify food as “good” or “bad”. There are plenty of other sugary products out there with a high fat content – why is cake the devil? Perhaps it’s because cake is an indulgence, something we don’t eat when we’re actually hungry and which doesn’t have any real nutritional significance. It is reported that Marie Antoinette callously said, “Let them eat cake!” when French subjects had no bread to eat. Cake exists to simply satisfy desire, and is therefore deemed sinful. A plate of sausages can never look lascivious like a petit fours. Cake is full of flamboyance, dressed up to the nines and wearing stilettos.
While stalking the cakes in the supermarket, a stranger whispered in my ear: “Don’t, you’ll get fat.” My response? I bought two cakes instead of one. As I stuffed my face, I thought about the stranger’s words. Cake, to some, is a reminder that desire needs to be measured with as much accuracy as the ingredients that go into baking one. So much of our morality is projected on to these beautiful and edible works of art. It has somehow become symbolic of all that we see as human weakness: gluttony, greed and sin. To accept a slice has become a moral decision.
Which is where I’d like to introduce one of my heroes. As well as Joan of Arc, Aunt Sally from the 80s kids’ show Worzel Gummidge is inspirational. Aunt Sally agreed to marry ol’ Worzel just so she could eat wedding cake. Like me, she is unapologetic. Her attitude is refreshing, the antithesis to the Hollywood starlets who live torturous measured lives. She’s flawed – and more interesting for it.
For something that’s on the naughty list all year round, cake comes out on our most important days: wedding, birthday, christening. As Bilton says: “Queen Victoria declared: ‘The christening cake was beautiful’ in her journal on 25 January 1842 when writing about her eldest son, Bertie. So I’m guessing, by her reign, christening cake was certainly a thing.”
To me, cutting cake always feels ceremonial, whether it’s my birthday cake or a slice just for me on a rainy Monday afternoon. For all its devilishness, the sharing of cake exudes love. Whenever I came home from university my young aunt, Martha, would entice me to visit her. “I’ll bake you a cake,” she’d say (code for: I love you). As I write these words, I feel tearful, because she died at 36. The first time I helped bake a cake was with Aunt Martha. When I think of cake, I cannot help but think of her and what it means to be loved.
The proverb, “You can’t have your cake and eat it,” seems nonsensical to me, a logical fallacy. What’s the point of cake if you can’t eat it? But I am aware of the deeper meaning: one cannot have two incompatible things. But this is just what cake is: a mixture of the incompatible. We have the happiness (of eating it) and then the remorse (after eating it). So contrary to popular belief, I am pleased to announce: you can have your cake and eat it. Please, go ahead.
Slice of the action: the cake hall of fame
Fairy cake Its history derives from that of the cupcake, which showed up in literature at the end of the 1700s in American Cookery, the first cookbook written by an American, which describes it as “a cake to be baked in small cups”.
Battenberg cake Also called “church window cake” and “checkerboard cake”. One theory of the cake’s origin is that it was created in honour of the marriage of Princess Victoria to Prince Louis of Battenberg in 1884.
Coffee cake Thought to have originated in Europe in the 17th century. Europe at that time was known for its sweet-tasting yeast breads and with the advent of coffee, the recipe for coffee cake evolved.


By Patty Dobson
Now that we’ve covered the basics, it’s time to find a fitting food. Looking for and selecting the ideal food for your pup can be a minefield. To help with navigating through the endless options, here are some top tips:
Read labels! This tops our list, as it’s the one we keep coming back to. Take a close look at labels. They’ll impart important information to help with an informed choice. Things to look for:
- A statement that says the food meets nutrient profiles established by the Association of American Feed Control Officials (AAFCO), a voluntary membership association of local, state and federal agencies charged by law to regulate the sale and distribution of animal feeds and animal drug remedies. Or, look for one that’s passed feeding trials designed to AAFCO standards or have been found to provide complete nutrition.
- A statement that says what life stage the food’s appropriate for, such as the commonly seen adult maintenance, growth, or all life stages. Choose a type of food that’s suitable to your best friend’s stage in life. For instance, inactive or overweight dogs should stick with adult maintenance options, while young pups and healthy, active dogs should select growth or all life stages food, which contains extra nutrients needed for growth.
- Keep aware that ingredients are listed by weight, in descending order. It’ll give you an idea of how much of an ingredient makes up the food your pup’s eating. According to the FDA, if meat’s listed on the list, keep in mind that 75% of it’s water weight. Meat meals, on the other hand, have most of its water and fat removed and are a more concentrated form of protein.
- Keep in mind that many pet food options contain animal by-products, such as offal and other body parts. While they may not sound appetizing to us, our pups probably would disagree.
- While some manufacturers continue to use synthentic preservatives such as ethoxyquin, BHA, or BHT to extend shelf life, many have begun to use natural preservatives such as vitamin E (mixed tocopherols), vitamin C (ascorbic acid), and extracts of various plants, like rosemary. Natural preservatives keep food fresh, but for a shorter period. Check a food’s “best by” date on the label before buying or feeding it to your pet. The FDA considers chemical preservatives harmless in the amounts they appear in dog food. Chemical preservatives create a more stable fat, preventing rancid fat that wreak havoc on your pup’s liver and stomach, causing diarrhea. Weigh the benefits of each before settling on a pup food selection.
- Watch out for marketing terms, gimmicks, and health claims – There are no rules controlling how terms like holistic, human grade ingredients, premium and super-premium or made in a USDA inspected facility are used. Same goes for foods used to treat a condition or disease, though the FDA thinks foods that treat a condition should be only made available through a veterinarian or a seller must be operating under the direction of a vet. Pet food and supplements are allowed to be marketed without a pre-market review, and health claims can be used, so long as certain requirements are met.
- Snackies and treats also count as part of their daily caloric intake.
Dry vs Wet vs Semi Moist Food - Wet food often doesn’t contain preservatives, are often higher in protein and lower in carbohydrates, higher in moisture content, and can be more appetizing, as they’re richer in flavor and scent. This makes wet food ideal for finicky pups, older pups with declining taste buds and senses, and overweight pups, as it keeps them fuller faster while getting maximum nutrition. The downside of wet food is that it’s a bit pricier, lacks the long shelf life of kibble (dry food), and dogs with dental issues would require more due diligence. Dry food’s more convenient, cost effective, has a longer shelf life, can be kept out for pups to eat at their own pace, and offers an ideal option for some pups with dental issues, as some kibble’s formulated to clean a pup’s teeth as he chews. While dry food lacks the moisture of wet food, it’s important to keep your furry best friend hydrated. Some hoomans like to mix wet and dry food together, giving their pup the best of both worlds, while others offer wet food as an occasional treat. A third option? Semi-moist foods. Chewier than dry food, but not as mushy as canned, they come in pouches or pags and don’t spoil once opened. The downside? They’re often filled with higher amounts of preservatives, additives, artificial colors and sweeteners.
- Low-fat dog food – What’s the deal with low fat dog food? It often contains less fat and more fiber to fill up a pup without additional calories.
When in doubt, consider your pup’s specific needs, dietary preferences, your budget, and seek the trained advice of your vet. Pet parents range from those who prefer food and treats on the more natural spectrum, with limited ingredients they can pronounce, whole foods, and natural preservatives to those who prefer foods that’s affordable, meets the needs of their furry family member, and has a long shelf life to those who are somewhere in between. Wherever you fall on the foodie spectrum, keeping your pup’s diet balanced and befittingly nourishing as his needs shift and change is essential in ensuring his health and vitality.


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In both our bacon and peanut butter treats we use wholewheat flour (healthier that plain) with a touch of cinnamon - which can reduce swelling and inflammation in dogs. Oats is the last of our main ingredients. Oats are full of linoleic acid, a type of omega-6 fatty acid that helps keep skin strong and healthy. They are also a good source of soluble fiber, which can help regulate blood glucose levels. Oats are also low in calories and fats, and its fiber content may help regulate gastrointestinal problems in dogs.