[Milena Ferrari is a marketing specialist in the food and beverage industry. She was a student on the City, University of London Writing for Business short course in October-December 2019. Milena wrote this blog as part of a homework/in-class exercise on that course.]
The consumer’s growing concern with the environment is leading to widespread changes in food and lifestyle. Vegan diets are becoming more relevant. This is not only due to animal welfare issues but also for health or environmental reasons. Some consumers are choosing to become flexitarians – occasionally consuming meat – or vegetarians or vegans.
On the face of it veganism is a more extreme approach, given that vegans do not eat any food originating from animals, including eggs and milk. But it is becoming more popular. There is now an annual Veganuary Campaign, to which both omnivores (who eat both plant and animal origin food) and vegetarians subscribe, in an attempt to try veganism for a month. In the last year the campaign gathered 168,000 attendees.
In the Veganuary website, plenty of information is available regarding animal and environment maltreatment in meat production. For example the UK alone is responsible for slaughtering over 2.5 million land animals daily. Other facts are cited by Veganuary below:
- Cows and sheep are responsible for 37% of the total methane generated by human activity.
- Carbon dioxide is emitted when forests are cleared for grazing or for growing grain to feed animals. Fossil fuels are used to transport animals and to power the production of their feed.
- 300,000 whales, dolphins and porpoises are killed every year as ‘by-catch’ of the fishing industries.
- Livestock production is responsible for 70% of the Amazon deforestation in Latin America, where the rainforest has been cleared to create new pastures.
- A farmer can feed up to 30 people throughout the year with vegetables, fruits, cereals and vegetable fats on one hectare of land. If the same area is used for the production of eggs, milk or meat the number of people fed varies from 5-10.
Damian Carrington, environment editor for the Guardian, puts it like this:
Without meat and dairy consumption, global farmland use could be reduced by more than 75% – an area equivalent to the US, China, European Union and Australia combined – and still feed the world.The Guardian, 2018
Carrington reveals more data, originally cited in Science journal, which analyses the environmental issues associated with meat and dairy production:
Figure 1: Farmland used x food produced for meat and dairy. Source: Carrington, 2018.
An earlier Guardian blog by Alex Renton (2010) states that “livestock agriculture produces more greenhouse gas emissions than every train, truck, car and aeroplane put together”. Looking at the forecasts for 2050, some possibilities can be estimated for all production of meat, dairy and vegetables. Eat For The Earth (2018) has published a graph showing various scenarios. From these it can be seen that ruminant meat is in fact the worst process in terms of greenhouse gas emissions (GHG). But this can be reduced by productivity improvements, or with changes in food habits:
Figure 2: Global Emissions in 2050. Source: Eat For The Earth (2018).
- The first column (REF) is a baseline scenario, showing what will happen on the basis of current trends.
- The second column (IP) shows what is expected to happen based on current productivity improvements.
- The third column (TM) takes into account other measures to mitigate gas emission, including changing the diet of ruminants such as cattle to reduce their emissions.
- The fourth column (CC) assumes that 75% of ruminant meat and dairy products worldwide were replaced by other animal products, including poultry.
- The last column (FL) represents the Flexitarian approach, assuming that the same 75% of ruminant meat were replaced by plant-based products.
So it appears emissions production can be controlled over the next few years. However a change needs to happen on both sides – producers and consumers.
Changes are under way
There is one more point to take into consideration regarding food habits. Consumer behaviour has a different pattern for developing and developed countries. The latter group has a firmer position on healthier lifestyle and a no-meat culture, and is witnessing strong trends towards veganism. As the wealthy population grows, the trend towards veganism increases proportionally. Also, more opportunities for these new plant food sources become visible. Looking on the bright side of the change in consumer behaviour can help companies to find different alternatives for feeding the growing population in the next few years, using more abundant resources. This includes searching for new vegan protein sources.
What’s more, the biggest food manufacturers are starting to move on and embrace the vegan movement:
- According to Forbes (2018), “Danone set to triple plant-based business by 2025…from €1.7 billion $($1.9 billion) to around €5 billion ($5.7 billion).”
- As described by Food Ingredients First (2018), “Vegan cheese and yogurt company Kite Hill has secured US$40 million in funding led by 301 Inc, the new business development and venturing unit at General Mills.”
- Based on a report published by Plant Based News (Chiorando, 2018), a “$2.4 trillion group of investors urges companies to make plant-based products”. In an analysis of 16 multinationals, Nestlé and Tesco seemed to be in the best position to succeed in this area. This analysis is based on their levels of investment in R&D and new plant-based launches. M&S, Nestlé and Unilever, meanwhile, are all reported to have set themselves goals for finding alternative proteins.
Individual choices matter
Taking all these aspects into consideration, although there is a promising outlook for the vegan market, the food industry still faces many challenges. Consumers are getting more interested in reading about the facts of their nutrition. And in knowing the origin of the products they are consuming.
Furthermore, turning to a vegan lifestyle does not only involve replacing the food you eat and cutting out animal-derived ingredients. It also involves changing the clothes you wear. And the cosmetics or supplements you use, among other things. Action needs to be concerted. Consumers need to be kept constantly aware, if the necessary drastic changes are to happen. Each individual is important in this whole picture, and each one makes a difference.


Some of you might remember Clean Plate, the raw vegan eatery that operated for a month last summer as part of the Empty Room project down by the Slowdown. Elle Lien, the mind behind Clean Plate, is opening a new cafe at the northwest corner of 20th and Pierce.
Daily Grub is a farm to table vegetarian diner and juice bar. Freshly made juices and smoothies, homemade soup, tacos and a few random vittles are served during the week with a waffle heavy brunch menu on the weekends. It’s all your favorite food cart fare in one neighborhood place.
Why is this on a bike blog? Well, Daily Grub is offering half off any single item to any person who rides a bicycle there, anytime. So, go eat good food for a good price.
OPENING APRIL 21st
Wednesday thru Friday
11 am to 3 pm
brunch Saturday and Sunday
10 am to 3 pm


Plant foods offer a wide variety of vitamins and minerals but they also offer a diverse package of phytonutrients which are associated with a variety of health benefits. The 2010 Dietary Guidelines for Americans recommend that we consume at least one half of our plate from fruits and vegetables and slightly more than a fourth of the plate from grains. This push to boost plant foods is based on research that shows that the phytonutrients seem to help prevent heart disease, some forms of cancers, diabetes and that they may aid in memory retention.
What this means to your eating plan is that you need to focus on adding vegetables, fruits and grains to your meals and snacks so that your daily intake of fruits is about two cups, your vegetable intake about 3 cups and your grains makeup a smaller amount of your meal. Maximize the health benefits of produce by choosing darkly colored or strongly flavored fruits and vegetables like the following;
* Eggplant, blackberries, blueberries, purple potatoes
* Carrots, cantaloupe, apricots, mango, yellow peppers, sweet potatoes
* Brussels Sprouts, green peppers, leafy greens, asparagus, broccoli
* Cherries, cranberries, strawberries, red peppers, tomatoes
* Dates, cauliflower, onions, parsnips, white corn, garlic
Connie Diekman, M.Ed., RD, CSSD, LD


I think every new momma has one of the same goals: to lose the baby weight! I'm no different, that is certainly on the top of my to-do list. Thankfully I only gained 20 lbs during this pregnancy (and almost 10 of it was all baby!!) but I would like to lose the the baby weight and then some considering I never lost all of the baby weight the first time.
I've always been active, so getting back into the groove of working out will not be the problem. I've already started walking and pre-planning all the awesome workouts I want to try once the doctor says "go for it" at my 6-week checkup. My husband recently became a certified crossfit instructor, so once I do get the okay, I'm going to test those waters... I think I'm really going to need my weekly yoga class to recover from those workouts.. they can be pretty intense. That's good though right?
Anyway, here's the real problem. My eating. I love food, and I really love junk food. As much as I try to eat healthy, I can never deny a cupcake or piece of candy. It's awful, I know. And I know some pretty good bakers, plus I love to bake myself, making things twice as hard.
But, I am on a mission!
I will eat healthy!
...99% of the time. Hey a girl's gotta cheat once in a while, right?
I will stick to my workouts.
I will feel good about myself.
Doing all of the above will make me a better mother/wife/person.
Here are some of my healthy eats this week!! All delicious and super easy to make!
People have been bringing us dinner all week to welcome Baby Ronin and this was a great way to use the leftover chicken from dinner the night before!
These make for such a good snack, only 130 calories in four bites!
I liked them better when they were cold.
I'd love to swap some healthy recipes!
What are some of your faves?


Home Grown Greens
Model 5 Acre Farm & Garden Market
year round Farmer�s Market and Garden Nursery
model 5-acre sustainable, organic farm
Home Grown Greens Garden Supply Store
Under Seal� Market Gardener Program
Church and Community Gardens Plan
Analysis, (What is Authentic food?)
The organic food market is the fastest growing segment of the entire food chain and the most enthusiastic part of the organic market is called �authentic� food.
Authentic food means that it was locally grown by a farmer you can actually visit. The consumer can authenticate their food by visiting the farm where it was grown. This is the attraction of all Farmer�s markets; people like to talk to the Gardener and see their food growing. Wild Oats is not authentic; none of the health food chains are because they do not grow their own food, and they do not know the grower. Authentic also means non-genetically modified, open pollinated plants, not hybrids. Once again, the large health food chains sell hybrids raised in hydroponic solutions of fish emulsion, not authentic food. And not what health conscious consumers want. People like to visit the farm, often as a family, just to see really high quality food growing, their food.
There is growing segment of
the produce market that serves the Raw and Live Food folks. This
market is underserved and currently has no commercial competition because
freshness is a quality that brooks little mercy on the existing produce
distribution channel. The product has to go from the grower to the
consumer within hours. Home Grown Greens will be ideally positioned to
serve the greater Dade/Monroe/Broward County area with the only full and
complete source of live sprouts, microgreens, wheatgrass, baby vegetables
and herbs in the area.
Grown Under Seal is an old concept used by seedmen in the Golden Age of open pollinated seed companies, to refer to the practice of growing specific varieties of plants for seed. The seed companies would certify farmers by providing the initial seed or plants and supervise the harvest thereby assuring the home gardener that the seeds the purchased would breed true.
This was an effective business relationship that allows for increased production without the cost of land and labor on the company side and an assured market for the crop on the part of the small family farmer or market gardener.. The added value of grown under seal allows Home Grown Greens to guarantee a fair and sustainable price to the gardeners and growers who participate in the program.
Growing produce according
to sustainable and organic principles requires a great deal of personal
attention. There are practical limitations as to how many acres of
intensive gardening one person or family can do. To grow food with the
highest nutritional value in a sustainable manner requires a
complex and diverse set of plants and techniques designed to take
advantage of bugs, worms and fungi, not to destroy them. The gardener is
the key balancing element. The gardener provides the intelligence, knowing
just when to plant what. The rigorous requirements to grow organic food in
a high intensity environment can not be easily mechanized so only a
network of individual small growers can produce enough produce to make a
reliable market. Home Grown Greens has established a network of
small growers who are committed to plant and grow organic vegetable and
greens, �Under Seal� for Home Grown Greens.
Home Grown Greens is seeking an investment loan of $110,000.00 and an additional line of credit of $75,000.00. These funds will be used to establish Home Grown Greens Inc., as a year round CSA for folks wanting homegrown, organic produce and , products.
In consideration of said loan Home Grown Greens will commit to the following:
The total investment at risk would be $185,000.00.
Start up costs will be $110,000.00 with the business projecting a positive operating cash flow within 4 months and a first year gross profit of $70,000.
This investment is collateralized with real estate with the added benefit of a profitable, ecologically positive cash flow.
This is family supported investment. Interested ?Contact Clifton Middleton, email email@example.com


There really is nothing quite like the smell of freshly baked bread to get your mouth watering. I was super excited therefore when asked if I would like the opportunity to review a bread maker.
Argos sell a great range of Panasonic Bread Makers and when you are a busy mum on the run a helping hand in the kitchen is a welcome addition.
Verdict :- Yummy ,Yummy, Yummy.
I cannot wait to try all of the fantastic features on this Bread Maker especially the ingredient dispenser which can produce Pesto & Pine Nut bread as well as many others. I'm even going to make good use of the timer which will give me and my family freshly baked bread for breakfast. Once I have mastered the art of the perfect loaf I may even try to make some Jam to go with it......Yes....That's right, you can even make Jam in it.
This product is superb and I would thoroughly recommend it to anyone. Argos sent me this Bread Maker for the purpose of this review but all opinions are my own.


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Weight loss! Weight loss is the most searched term on the internet nowadays. Because obesity has become the main concern these days due to sedentary lifestyles, irregular sleeping habits, and junk foods.
There are lots of impressive-looking diets are popping up on the internet that encourages the patrons to lose weight by adding some certain healthy fruit and lose weight in just a few weeks.
But reserving this condition and getting back to a slimmer body is quite difficult and seems can be impossible sometimes. However, some change in our daily and some discipline in the habits you can get back on your feet.
One of the best diet plans to lose weight is a boiled egg diet. Because it contains high protein which helps to lose up to 12 pounds in just two weeks!
American scientists have found that eggs boost satiety and reduce short-term food consumption which leads you to weight loss. Along with eggs, you will have other healthy veggies, high fiber, fruits, seeds, and nuts to lose weight without compromising on any nourishment. Today, I will share with you a boiled egg diet plan that can help you to lose weight in just 7 days.
Let’s have a look at 7 days egg diet plan and some other egg diet plans, which can help you to lose weight fast.
What Is A Boiled Egg Diet Plan?
Can a boiled egg contribute to weight loss? The answer to this question has been published around since the 1970s when the vogue published a guide to an egg and wine diet.
The egg diet plan gained in popularity on the internet in 2010 as the egg-fest and was born out of the keto diet as a way to jumpstart stalled weight loss. Boiled eggs are the perfect part of a balanced diet, which can provide many health benefits. And the boiled diet egg diet is a two-week diet plan that requires to have a maximum of two boiled eggs per day with other nutritious foods like chicken and lean meat.
Eggs are one of the most nutritious foods available to us. Because they are protein-rich and loaded with vitamins, folate, iron, choline and low in carbohydrates and calories. These nutrients can improve the metabolic rate, brain function, protect from heart disease and build muscle mass. The egg diet has multiple versions, but in every version, you can only drink water or zero calories beverages. Some of the best and most popular egg diets are:
- 14-day egg diet
- Egg-only diet
- Medical egg diet
- Egg and grapefruit diet
- Keto diet
Benefits Of Boiled Egg Diet
- Eggs are loaded with antioxidants which help the body to flush out the toxins easily. Thereby it reduces the inflammation and stress from our body.
- It also contains healthy fats, rich in dietary fiber, lean protein these nutrients can help you to lose weight and give you a slim body. The choline which presents in an egg can boost the metabolism and helps with fetal brain development.
- Boiled eggs contain vitamin D which is useful for reversing the symptoms of PCOS that increase obesity in our body. Vitamin D also promotes immune function and bone health.
- Boiled eggs are a great source of protein which aids weight loss. Protein can aid the muscle’s strengths and tone them with exercise, it is beneficial for the overall development of the body.
- The biotin which presents in boiled eggs are an essential element for or guts and improves the digestion process and it also speeds up the metabolism in our body.
- Some studies show that eating regularly can reduce the risk of heart disease.
- Eating boiled eggs can reduce cholesterol levels and blood sugar naturally.
Basic Tips For The Boiled Egg Diet Plan
- Do not consume salt, instead use a substitute
- Drink 8 glasses of water every day because it will keep you hydrated.
- Follow boiled egg diet two weeks for the best results.
- Eat only boiled and drained vegetables, lemon juice or vinegar may only be used.
- Do light exercises during the diet.
- Do not drink alcohol during the diet.
- Consume at least 1200-1500 calories per day according to your current weight, age, current medications, height, and activity level.
Boiled Egg Diet Plan For 1 week
Breakfast: Eat 2 boiled eggs with 2 almonds, 1 cup milk, and half apple
Lunch: Tuna salad with 1 cup of buttermilk
Dinner: Grilled chicken or tofu with 1 cup veggies
Breakfast: Start with 2 boiled eggs and a half medium bowl of oatmeal
Lunch: Baked fish or grilled mushroom, vegetable quinoa with 1 cup curd
Dinner: Mixed veggies soup
Breakfast: Eat 2 boiled eggs, 1 cup green tea, and 1whole wheat toast
Lunch: Boiled garbanzo bean salad with 1 cup of buttermilk
Dinner: 2 medium size flatbread, mixed vegetable curry, half a cup of sauteed mushrooms and half a cup of curd.
Breakfast: 2 boiled eggs, 1 cup fresh orange juice and 2 banana pancakes without maple syrup.
Lunch: Grilled chicken or mushroom with Italian herbs, blanched veggies, and 1 cup of coconut water
Dinner: Eat salmon steak or tofu with raw or blanched veggies in yogurt dressing with 1 cup of buttermilk.
Breakfast: 1 boiled eggs, 1 cup green tea, and 1 banana muffin
Lunch: 2 whole wheat or ragi flatbread, mixed vegetable curry, 1 cup soup, and a half cup of curd
Dinner: Grilled fish or mushroom, veggies and 1 cup warm milk with a little turmeric.
Breakfast: 2 boiled eggs, 2 flaxseed pancakes with berries and 1 cup green tea
Lunch: Salad and 1 small cup fruits with sour cream or curd
Dinner: 1 Bowl seafood and 1 piece of dark chocolate
Breakfast: 2 boiled eggs, 1 whole-wheat toast, 1 cup green tea and a half cup of baked beans
Lunch: Grilled chicken salad and steam veggies
Dinner: Steamed vegetables with 1 cup of coconut water
The Second-week Boiled Egg Diet Plan
Breakfast: Vegetable quinoa, 4 almonds, and 1 cup green tea
Lunch: Boiled egg and salad
Dinner: Soup and grilled tofu or fish
Breakfast: 2 boiled eggs, 1 cup milk, and 1 banana
Lunch: 3 tofu wraps or lettuce tuna, few pistachios and 1 cup chilled coconut water
Dinner: fish and salad
Breakfast: 2 boiled eggs sandwiches and 1 cup green tea
Lunch: 1 bowl of fruit salad with lime juice, mint leaves little black pepper and feta cheese
Dinner: kidney bean chili, beetroot, and half pita bread
Breakfast: 3 boiled eggs, half cup baked beans, 4 strips of bacon and 1 cup of green tea
Lunch: Soup and 3 frilled fish
Dinner: Raw vegetable salad, 2 oz chicken and 1 cup milk with a little turmeric
Breakfast: Banana shake
Lunch: Half a cup of brown rice, 1 small cup veggies, 2 boiled egg curries with 1 cup yogurt
Dinner: Pasta and meatballs and 1 cup of buttermilk
Breakfast: 2 boiled eggs, 4 almonds and 1 cup of orange juice
Lunch: A bowl fruit salad
Dinner: 1 bowl soup of veggies
Breakfast: 1 small bowl of oatmeal, 2 almonds, and 1 cup green tea
Lunch: 1 bowl pho with boiled eggs
Dinner: Kidney bean chili, 1 cup of coconut water with cucumber slices
Foods To Eat During Boiled Egg Diet
- Black pepper
- Chicken breast
- Soy chunks
- Sunflower butter
- Flaxseed butter
- Chili flakes
Foods Not To Eat During Boiled Egg Diet
- Junk food
- High-fat meat
- Sugary drinks
- Cream cheese
- Chicken with skin
- Low-fat milk and low-fat yogurt
Go ahead and try this boiled egg diet and lose weight in 2 weeks. And if you like this post, please share this post with your friends on Pinterest, Twitter, and Facebook and also comment below your opinion.


Instant Ice-cream on the go. Do not add water!Find out more about Strawberry Ice Cream Bar.
Just add boiling water for a mix of precooked, peas, corn and carrotFind out more about Instant Mixed Vegetables.
Just add boiling water for creamy mashed potatoFind out more about Instant Mashed Potato.
Just add boiling water for perfectly cooked, high-energy riceFind out more about Instant Rice.
Just add boiling water for cooked beef mince, ideal with pasta or riceFind out more about Freeze-dri Beef Mince.


Scroll for our list of popular Halloween treats to satisfy your sweet tooth!
Caramel apples are a seasonal treat that come with many different toppings including sprinkles and peanuts.
Pillsbury Pumpkin/Ghost shaped sugar cookies are a necessity for any real or virtual Halloween party. Toss them in the oven and you’re good to go!
Apple cider and cider doughnuts are an essential fall food and drink combination that can be picked up at the cider mill or the grocery store.
Pumpkin spice anything and everything: this basic fall flavor can be made into many different treats including coffee, and yes, chapstick.
Candy corn is the candy staple of Halloween, even if it tastes like melted plastic and sugar.
Looking for things to do? Click HERE for 5 Covid-friendly Halloween activities.


Before Shep was born Adam and I talked about making his baby food. It was something both of us thought would be fun but also would help save some money. Once Shep got here and we realized all of his allergies it was a no brainer for me to make his baby food at home. For one, I would know exactly what I was feeding him and two, it would help offset the outrageous cost of his hypoallergenic formula.
We started with squash and then moved on to pears, sweet potatoes, apples, and bananas. I've had a few people ask how we've made certain things so I thought I would just put a few of them in one post. As I make things I will add them here.
So far, squash is the most time consuming to make. It's not hard just takes a bit longer than the other foods so far.
This weekend I made some apples so I thought I'd share the process and explain the steps that go into making baby food at home.
Blender (we use the Ninja blender that comes with Nutri Ninja cups)
Ice cube trays
Freezer size Ziploc bags
Small containers (I'll show the ones we use below)
Making apples is one of the easier foods to make and takes very little time.
I start by putting a pot of water on the stove to boil. Then I peel and core all the apples. I use anywhere from 5-7 apples.
Then I cut them into chunks and put them in the boiling water, covered, for 6-8 minutes.
While the apples are softening I will usually put in a load of laundry, unload the dishwasher, etc. just to pass the time. I try to make food during nap time so I can do other things while I'm making it and not have to worry about the kids needing something.
Once the apples are done I drain them.
Next step is to use the blender to puree the food. We have been using the Nutri Ninja cups that came with our Ninja blender and they have worked great.
Once everything is blended up I just fill up a few ice cube trays, cover with plastic wrap, and put them in the freezer.
I let them sit over night and then move the cubes into freezer size Ziploc bags. Here's an example with some other food I already had in the freezer.
Every night when I'm getting the boy's stuff ready for the next day I will take a few cubes (usually 2-3) and put them in containers for the next day. I pop them in the microwave for about 30 seconds to thaw them and then store in the refrigerator.
Honestly, it's so stinkin easy and saves SO much money!!


Welcome to Abbey Leys Community Farmers Market in High Legh, Cheshire.
At Abbey Leys Community Farmers Market 20-25 local farmers, growers and producers offer a tremendous variety of high quality and speciality local produce and crafts.
Why support Farmers Markets
Supporting local farmers and producers helps sustain local communities.
Abbey Leys Community Farmers Market is a member of the Farm Retail Association (FRA) formerly FARMA and we operate within their guidelines. The market is certified with FRA as a ‘Real Farmers Market’ and runs strictly in accordance with the farmers market principles.
Grown, Reared, Caught, Pickled, Brewed, Smoked or Produced by the storeholder.
Organic Meat, Organic Vegetables, Organic Cheese, Organic Eggs, Vegetables, Eggs, Meat, Homemade Cakes, Cheese, Yoghurt, Sauces, Pasta, Goat Products, Preservces, Chocolates, Pies, Homemade Soup, Local Crafts, Fudge, Venison, Gluten Free Bakery plus many more!


Wherever liquid (pumpable) media need to be mixed with powders or scatterable ingredients, the VARIOUS-MIX is a genuine alternative to the conventional depositing procedures in batch processing.
- With the inline compounding system VARIOUS-MIX you have the ability to mix various dry substances such as flour, powdered milk, glucose, etc. with up to 10 liquid substances such as anhydrous milk, glucose, etc., with up to 10 liquid substances such as anhydrous milk fat (AMF), water, butter or vegetable oil continuously.
- Mixing vessels with capacities of just 60–100 l allow for precise recipes and production in line with demand - for constantly fresh batches
- The product can be customised with respect to taste appearance and texture, for example its spreadability
- Easy adaption of individual recipes using a clearly comprehensible touchscreen
- Optional equipment versions range from remote control to filling equipment for the solid materials hopper.
Dimensions (L, W, H): 2,000 x 2,000 x 2,000 mm
Output range: from 160 – 1,300 kg/h to 1,000 – 10,000 kg/h


What you put into your body makes a difference—especially if you’re a professional athlete. Even if it means cutting back on the sweets.
That’s what Brad revealed in an article with the Washington Post.
When he came to the Washington Wizards, Bradley Beal was a teenage NBA lottery pick. And he ate like one. Junk food and candy occupied too much of his food pyramid. He and brother-in-backcourt John Wall, who fueled his rookie year on Honey Buns and Funyuns, shared that much in common.
Things changed this season. It’s probably a stretch to link it to his improvements this year, but a better diet can’t be a bad thing.
I’m eating the right foods. I don’t eat junk food as much as I used to anymore. I used to always say I have a high metabolism, but I’m getting older. My weight’s been fluctuating a little bit,” Beal said. “I’m a big sweets guy. I love Skittles. I love Reese’s. Chocolate. I probably couldn’t tell you the last time I had one, to tell you the truth. It’s a mental challenge. It’s a discipline thing. If I want to be healthy, I got to cut some stuff out.
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STEKARN FOOD & catering Meal of the day – and tomorrow’s lunch
No matter our occupation, working hours or age, we all have one thing in common: we all eat lunch. Whether we want to eat out, bring a packed lunch, or eat in the school canteen, Stekarn Food & Catering has just the thing.
In Sweden, lunch time is sacred, and we all have our individual preferences when it comes to food. We expect it to taste good, be affordable and to be served swiftly. In Uppsala (about an hour north of the Swedish capital Stockholm) there is a lunch restaurant that “ticks all the boxes”, where the focus is on well-prepared Swedish home cooking. It has been owned and run by Tarek Orfali since November 2015.
Stekarn offers lunch guests the choice of three dishes of the day, various salads and a pie. The first lunches are served at 9am, when craftsmen and others who start work early take a well-deserved food break. Office workers tend to drop in from 11am, and then there’s a steady flow of customers until 2pm. A takeaway frozen-food box option is also available.
“Bambora’s payment solution is perfect for me, especially considering the price. I looked at other options but none could match Bambora’s offering.”
Tarek Orfali, Stekarn Food & Catering
The chef prepares around 150 lunches for the restaurant every day, as well as 150 meals for a nearby school – part of the catering service. This service also features both a buffet option and the best- selling “smörgåstårta” or Swedish sandwich cake.
“Our catering offering has broadened our business and given it a firmer financial foundation,” Tarek says. “Our customers all like to pay by card, and Bambora’s mobile terminal is a safe, secure and flexible solution that works well for them – and us.”
Tarek, a former entrepreneur and grocery store owner, bought the Bambora ONE payment solution when he took over Stekarn. “I need a desktop POS (point of sale solution) for the restaurant and a mobile reader for the catering side of the business. There is simply no other service provider with a better offering. The few times I have needed support, Bambora has helped me directly. It works perfectly.”
The aim is to hire an additional chef and expand the catering business – to increase capacity in other words. Tarek wants to supply food to more schools and make more delicious Swedish sandwich cakes.
“The best thing about my job is ensuring that guests are happy, they’ve had enough to eat, and they’re satisfied with my work!”


As TST Tours are few and far between these days, TST has tried to adapt and has become relatively successful in some digital or social media marketing. TST has reached out to several organisations and activities across Switzerland and has tried to create partnerships. These have included with Tourism Agencies and mountains so that thy receive some free advertising in return for some competition prizes. So for example last month saw a joint promotion with Graubünden Tourism and in return for 6 interesting FB posts and Linked In exposure, the Tourism organisation offered a night`s accommodation in a lovely hotel and for a first prize a 1st class trip for 2 on the amazing Glacier Express.
So this theme continues into March and as Easter is on the horizon, I thought it would be a cool idea to run a mega campaign all about one of Switzerland`s most famous export. The campaign is called MASSIVE CHOCOLATE as it all to do with Chocolate and it will be Massive. The start date is March 5th and activity will be posted on Facebook all through March culminating on April 1st with the TST Newsletter featuring an interview with Urs Furrer from Choco Suisse, the Trade Organisation representing the best chocolate makers in Switzerland.
The plan is to offer 3 Facebook posts to all of the participating chocolate making companies which will hopefully provide some interesting insights into the world of chocolate. Here is some more information about the participating brands in MASSIVE CHOCOLATE.
Lindt is probably the most recogniseable Swiss Chocolate brand founded in 1845 by Rodolphe Lindt at its headquarters are near Zurich. Lindt pioneered the conching method which evenly distributes cocoa butter within chocolate to enhance the flavour. Their 2020 Home of Chocolate is the largest Chocolate museum in Switzerland and contains the world`s largest chocolate fountain at 9m in height.
Aeschbach Chocolate is a smaller family owned Chocolate factory based in Luzern. Aeschnbach`s chocolate is hand made and uses the freshest ingredients. At there factory there is the excellent Choco World where the history and production of chocolate is superbly exhibited. You can make your own chocolate bar and of course sample some delicious chocolate and enjoy a drink in the cafe.
Cailler, the oldest Swiss chocolate brand still in existence since the early 1820s, is nestled in the foothills of Gruyères. Its chocolates are produced at Maison Cailler. In 1929 Cailler merged with Nestle and produces a range of brands. You can learn about their chocolate through a multi-sensory experience and of course take time to sample their chocolates and buy some product in the well stocked shop.
Läderach first started production in Glarus in 1962. Discover all you need to know about Läderach and much more in the new House of Läderach. Experience an unforgettable day in our new event location with café, factory store, chocolate museum, live production and a walk-in atelier where you can make your own chocolate. Läderach is famous for it`s different slabs of chocolate in Läderach shop windows across the land.
Aquilino Maestrani was one of the founding fathers of a chocolate culture that survives to the present day. In 1852, the ambitious entrepreneur and inventor founded the Maestrani company and helped shape the history of Switzerland. The factory in Flawil covers 4 famous brands – Minor, Munz, Maestrani and the Chocolarium which is an interactive experience showing us how Happiness makes it`s way chocolate !!
For more information on MASSIVE CHOCOLATE go to www.facebook.com/typicallyswisstours or check out Linked In or the TST Newsletter out 1st April in tine for Easter,


It’s important to remember the genesis of Thanksgiving, lest we all just start to see it as a stomach-stretching warm up for the actual holidays. The first Thanksgiving was a shared meal between the pilgrims and the Native Americans, one where they gave thanks for all they had and set the tone for who we are and how we celebrate today. It was the first step in our nation’s journey from gratitude to gluttony.
In order to make Thanksgiving a day to remember, they designed the meal around a bird that wouldn’t be roasted again, ever, for the rest of the year. Over the years our forefathers established entire family identities around how this bird was cooked: brined, herbed, slow cooked and of course deep fried. Some might say that the disagreement about the preparation of this bird was the spark that ignited the competitive American spirit.
The bird was to be complimented by starchy foods, and the more the merrier. These menu items introduced the concept of the nap to the New World, a concept that eventually grew into the food coma we enjoy today. The potato was a natural place to start, and over time the meal would also include stuffing, yams, and sweet potatoes. On what other day are you going to eat that many separate carbohydrates, all of which are masked as vegetables? Truly, we have much to be thankful for.
As years went by and elastic waistbands came into vogue, America took the leap forward to adorn the (already) sweet potato with butter and marshmallows, giving hope to all that we might one day earn the title of “fattest country on earth.”
On the third Thanksgiving, one pilgrim woman complained. She feared the change she saw in her village. Her children had given up scampering in favor of lumbering. Everyone was too tired to schlepp to the well, and very few villagers were using the outhouse. She insisted that a green vegetable be included in the Thanksgiving meal. The pilgrims gathered and discussed options with their Native American counterparts and came to the first ever compromise on North American soil: green beans would be allowed at the meal, as long as they were smothered in creamy soup and topped with deep fried onions from a can. Peace was restored in the land.
Americans invented the expression, “More is more.” In that spirit, dessert was added to this meal. The first Americans shared just one pumpkin pie, which was fine until they branched out and realized that nearly anything is delicious when mixed with sugar and baked in a pie shell. People began to argue about which type of pie to serve. They whined, “It’s just not Thanksgiving without a pecan pie!” Crowds nodded their agreement, adding that the same can be said about apple pies, rhubarb pies, chocolate cream pies and cheesecake.
That’s how it came to pass that in any Thanksgiving gathering there will be one full dessert per person. A pie for every pie hole. There’s an innate American need, fostered over hundreds of years, to try just a sliver of each and every one. Because, after all, we don’t want this cornucopia to go to waste. That would make us ungrateful and at odds with the very meaning of this holiday.


Come by Whiskey River for delicious food and drinks
If you’re looking for a great restaurant near Gainesville, TX, stop by Whiskey River Bar & Grill. Take a second to imagine a night at Whiskey River. Picture yourself taking a huge bite of a delicious Angus burger. Fall in love with a new live performer or entertainer. You could even spark up a conversation with someone special at the bar during one of our events.
The possibilities are endless – and they can all be realized when you come to Whiskey River Bar & Grill in Gainesville, TX.
Whiskey River Bar & Grill is open every day from 10 a.m. until 2 a.m. Whether you want to enjoy an early lunch or a late-night drink, Whiskey River is a great choice anytime.
Fast and friendly service
There are too many restaurants that offer up generic customer service. You won’t get that at Whiskey River Bar & Grill. We take pride in the service we give to every guest.
Whether you’re coming after work for a quick drink or stopping by with your friends for a dinner to remember, we will give you the fastest and friendliest customer service in town. The staff at Whiskey River Bar & Grill wants to provide you with a delightful and memorable dining experience from the minute you sit down.
If you are looking for a new twist on dining, come by Whiskey River Bar & Grill. You’ll love the service you receive at our restaurant.
Welcoming atmosphere for any occasion
Make Whiskey River a new part of your evening routine. Stop by and get to know our staff, and bring your friends along. We love getting to know the residents of Gainesville, TX, and we love serving you great American dishes and drinks.
Who doesn’t want to have a good meal and a good time when they’re eating out? Experience that, and so much more, at Whiskey River Bar & Grill in Gainesville, Texas.


Discover all the benefits of partnering with Burnett Dairy Cooperative.
To order any Burnett Dairy cheese, contact
For all other questions or comments, contact
Contact our General Office or Cheese Factory at
You can fax our General Office or Cheese Factory at
Burnett Dairy Cooperative is located five miles east of Grantsburg, on Highway 70 in northwest Wisconsin. It’s a little more than an hour’s drive from the Twin Cities.
Burnett Dairy Cooperative
11631 State Road 70
Grantsburg, WI 54840
You can also visit our main Burnett Dairy Cooperative site at


The second new thing is something I saw on Krstlchik's blog about a month ago - I made cake pops. Well, technically I did not make pops - I made cake balls. (I decided I didn't care enough to buy the popsicle sticks.)
The first step is destroying the cake. My sister was traumatized by me picking up the cake and tearing it apart.
Next you add the icing, then you make balls.
After that, it's time to put them in the freezer & wait for them to solidify a bit. (This probably wasn't as necessary a step as it would be if you put the popsicle sticks into the ball.)
After they are out of the freezer, you then dip them in chocolate. (My sister did a lot of the work for this part.)
I then decorated them, and they were done.
They took a lot of chocolate, so we had to eat some plain. (It was not really a sacrifice.)
* Elf. It was funny, and better than I expected


Quality, Affordable pizza ovens for the garden. We specialise in offering professional advice, based on our customers needs and we represent several well known brands, which have been carfully selcted to offer our customers the very best product at the very best price. Regardless of budget, we will have an oven to suit your needs.
Address15 New York Mills Industrial Estate
The Clementi Pulcinella is a stunning premium quality pizza oven range which comes in three sizes and various colours. The most popular size is the 80x60, which will cook up to 4 pizzas at once, and w ...
The Igneus Classico Pizza Oven, hand built in Portugal is the most popular wood fired oven we sell. Up to heat in 15 m inutes it will cook a restaurant quality stone baked pizza in 60-80 seconds, and ...


Thursday, August 19, 2010
Judie Byrd loves to teach people to cook! She is the founder of The Culinary School of Fort Worth and host of the award-winning program, “Judie Byrd's Kitchen”, which airs daily on FamilyNet and ALN cable television. She is the author of 5 books, serves as Food Editor for Fort Worth Magazine, and writes a monthly food column for HomeLife magazine. Judie is a frequent guest on local and national TV and radio, and her tips and recipes have been featured in numerous publications, including Family Circle, Reader's Digest, Women's Day and Martha Stewart Living. A popular speaker at women’s events and food industry conventions, she serves as national spokesperson for Honeysuckle White and Shady Brook Farms Turkey. Judie studied cooking at the Culinary Institute of America in Hyde Park, NY, Le Cordon Bleu School of Cookery in London, as well as in the Orient, France, Belgium and Italy. She is a member of the International Association of Culinary Professionals.
Judie lives with her husband, Bill, in Fort Worth, TX. They have 3 married children and 5 grandchildren - all of whom eat Sunday dinner at their home each week.
Be a culinary star this holiday season and all through the year. Serve beautiful hors d'oeuvres and desserts that look like a gourmet cook has been in your kitchen, yet are simple, easy, make-ahead, and stress-free.
Learn chef tricks for dishes that make knock-out presentations and centerpieces, yet are absolutely so yummy people will beg for the recipes. (Go on! Share them and spread the fun.)
Judie's specialty is creating "Hollywood" looking presentations that are simple for the everyday cook and high on the delicious scale. She is here to share all her secrets and tips so YOU can add excitement and celebration at your house. Join us for this happy, fun seminar and be inspired to make your home the best it can be this holiday season.
A sampling of what she will share:
Snazzy Whole Salmon Dressed to Impress with Cucumber Scales and Melon Face,
Savory Cheese Cake with Sculpted Decor,
Buche de Noel with Meringue Mushrooms,
Chocolate Fudge Strawberry Decadence with Chocolate Leaves and Curls,
Pastry Chef's Basket Cake Filled for the Holidays
Visit her web pages for more about Judie-
http://www.judiebyrdskitchen.com/ and http://www.judiebyrd.com/


|Wright's Market is a proud
partner with the MD Dept of
Agriculture's Maryland's Best
program. Eat Local!
|This is just a sampling of the many delights available to you at Wright's Market!
Have dinner in minutes! Stop in for Wright's fresh-made crab cakes, shucked corn, dinner
rolls, and farm-fresh fruits and veggies! We've got milk and bread, too!
|© Copyright 2002 - 2012
Cornerstone Farms, Inc. t/a Wright's Market
9300 Old Railroad Road, Mardela Springs, MD 21837
Phone: 410-742-8845 Fax: 443-260-1925
|Farm Fresh Vegetables
|Strawberries * Blueberries *
Blackberries * Apples * Grapes *
Cantaloupe * Honeydew * Bananas *
Watermelon * Peaches and more!
|Home and Gift Shop
|Variety of Candles * Hand crafted Pottery * Bird
Baths * Home and Garden Flags * Americana
Items * Plush gifts and toys * Jewelry * Outdoor
and Garden Decor * Seasonal Decor * Novelty
Gifts * Variety of Local Artisans' items
|Lawn and Garden
|2500 ft. greenhouse * Annuals *
Perennials * House Plants * Hanging
Baskets * Shrubs * Wright's Fall Mums
* Statuaries * Bird Baths * Fountains
Homemade Ice Cream
* Pies * Muffins *
Cakes * Cookies *
Jellies & Jams * Candy
& Snacks * Sugar-free
items * Bakery mixes *
Coffee and Sodas
|Please note that all fruits
and vegetables are
offered during their peak
season and may not be
available at all times.
7 days a week!


Wholesale Info Pack
Wholesale Information Pack
About Dear Green Coffee Roasters
Dear Green Coffee Roasters are a Speciality Coffee Roaster based in Central Glasgow.
Committed to sourcing raw coffee which is not only of the highest quality on the market but is fully traceable to origin and from sustainable coffee producing communities. Carefully selected and freshly roasted, Dear Green supply coffee via our online shop as well as to restaurants, bars, cafes and delis locally and nationally.
Dear Green is named after the precious traded raw green coffee bean but is also a nod to the city of it's conception; Glasgow which in it's Gaelic translation is 'Dear Green Place'. Bringing the passion and skill of small batch coffee roasting back to Glasgow from Australia, Dear Green was established in 2011 with a commitment to encouraging growth in a fledgling speciality coffee culture in Scotland.
Dear Green are a member of the SCAE and are aligned with other quality focused speciality coffee roasters around the globe. All raw coffees are imported to the UK via coffee traders who have rigid social responsibility practices ensuring an ethical product. The coffee is roasted on a prized Probat coffee roaster at the Dear Green Coffee Roastery.
Dear Green believe in retaining all of the natural characteristics of the coffee origin or farm by recording time and temperature to create profiles for each coffee bean. Like wine vintages, coffee can differ in flavour from season to season as such the product portfolio changes regularly to also reflect availability.
Frequently Asked Questions for Wholesale Customers
Do you have a minimum order?
Yes, but it's only 2kg!
When do I need to order?
For local Glasgow deliveries, orders need to be in by midday Monday for Tuesday delivery, and before midday Wednesday for Thursday delivery.
Please allow 2 working days for national couriers.
We suggest creating a regular order with us so you never run out!
How do I order?
Orders are best placed via email to firstname.lastname@example.org. Or you can call us on 0141 552 7774 or text to 07581 114610.
When do you deliver?
We offer free delivery locally (Glasgow boundary) on Tuesdays and Thursdays. Our courier picks up deliveries daily for national delivery.
How do I pay my invoice?
You can pay cash on delivery (locally), by BACS transfer (Sort Code: 835200, Acc number: 11018110), or we can set up a regular payment through our direct debit facility - this ensures we can dispatch the same day that the order is placed. Payment before dispatch is required on all orders.
Do you provide training?
Oh yes! We provide one free introductory barista training session for you and your staff and one further training session annually. The training usually lasts approximately 3 hours for six baristas and covers the ethics of Dear Green, an introduction to the origins of the coffee seed, farms and roasting process as well as a thorough guide to the working of the espresso equipment, grinder settings, espresso extraction, milk texturising, the coffee menu and maintenance.
We also offer advanced training sessions for a fee.
Training can be offered onsite or at our Glasgow based training centre. Please contact us for details at email@example.com.
Can I buy espresso machines and grinders from you?
Of course! We can recommend various espresso equipment solutions to ft your budget and arrange for installation and servicing.
We are a distributor for La Marzocco espresso machines and can source many other brands if you prefer. We can also advise on finance agreements and lease/purchase terms.
Do you fix espresso machines?
No, but we have some great contacts who can help you, please just get in touch. We recommend annual servicing of your equipment as essential maintenance and can advise on any technical issues you may be having.
Do you sell Decaffeinated coffee?
Yes! We sell freshly roasted decaffeinated coffee beans in 1kg bags or 250g bags. (pre-ground for espresso if required in 250g bags)
Can you provide some tasting notes?
Absolutely! We can provide you with tasting notes based on our weekly group tasting sessions, we'll also include detailed information about the coffee farm and origin.
Can I sell retail bags of coffee?
Yes! We would love you to sell our retail bags of coffee. We have a price list which includes an RRP price to allow you to charge accordingly.
We can sell any of our coffees as retail as well as our blends and can sell whole bean or ground if you do not have a retail grinder.
Please get in touch to find out what bean is getting us excited this month! Or follow our monthly newsletter.
We can also supply you with AeroPress, V60s, KeepCups, grinders and loads more for your shelves!
Can you make a custom blend for us?
Yes! This depends on your weekly order volumes and is priced accordingly. Please contact us if this is something you would like to consider and we can invite you in for a tasting.
How much stock should I have?
For espresso, we recommend that you have at least one weeks advanced stock, this allows the beans to rest/de-gas and gives a smoother espresso extraction. It also means you'll never run out if you have a busy week!
Do you sell sugar and chocolate?
No yet! Until we can find cocoa and sugar which are as traceable and as ethically sourced as our coffee we will only specialise in coffee products.
Do you sell cups?
Not ceramic cups but we do recommend brands and suppliers, get in touch if you want our suggestions. We always suggest sizing to be 4/6/8oz for the best favour ratio of espresso to milk. We can supply you with Dear Green takeaway cups and lids, please get in touch to order these.
How is best to store coffee?
At room temperature in an air tight vessel (our re-sealable bags are perfect). NOT in the fridge as this encourages condensation and staling.


Welcome to the official website of Zeugma Restaurant CROYDON! On our website you will find our complete takeaway menu, always up to date with the latest prices and choices, including our special offer meal deals.
Highly recommended food is done freshly and the taste is amazing never has let me down when feeling hungry, so don't miss out and the service is 10/10.
Prawns were fresh and food was delicious. Great service as well. Definitely will come back soon.
Really enjoyed our meal and Zeugma last night. Really hearty filling and plentiful meals. I got the lamb shank and it was so soft and full of flavour.
From our menu
Char-grilled minced lamb and chicken on skewer with herbs served with salad & rice
CHICKEN SHISH & ADANA£16.50
Char-grilled chicken on skewers and Adana with herbs served with salad & rice
CHICKEN SHISH & CHICKEN KOFTE£14.95
Char-grilled chicken on skewer and chicken kofte with herbs served with salad & rice
LAMB SHISH & ADANA£16.00
Char-grilled lamb skewer & Adana with herbs served with salad & rice
Char-grilled lamb and chicken on skewer with herbs served with salad & rice
LAMB CHOPS & LAMB RIBS£19.50
Char-grilled succulent lamb cutlets and lamb ribs served with rice and salad
MIXED GRILL KEBAB£21.50
Char-grilled chicken shish, lamb shish and Adana served with salad, bread & rice
Zeugma is an ancient city located in modern Gaziantep Province, Turkey. As one of the most important culture treasures of Gaziantep, Zeugma is an ancient city that draws the attention of the world with its unique mosaics.


There is a simmering pot of tomato gravy-glazed diced meat. The tilted lid of the pot reveals bubbles popping over cheeky green peppers. The meat is giving out its juices while the sauce is enriching the meat with its flavours. A perfect affair! The sight is sending signals down your throat, you are salivating already. All this is happening because your butcher came to work today to serve you.
A pot of Ghanaian soup or stew is never complete without any of our favourite animal protein picks; chevon, beef, mutton, chicken, pork or fish. For the largely non-vegetarian community in Ghana, it is fair to coin the slogan ‘No meat, no show,’ because meat is considered the centre of attraction on dining tables and for festivities. But, ever thought about the trade that brings ‘the show’ to your table?
The RDF Monitoring Team made our first visit to a butchery this year. Yakubu Moro, a butcher at Offinso Kokote was our host. He welcomed us with a warm smile. Set before us were huge chunks of fresh beef ready to be sold. Just like the typical Ghanaian Butcher, Yakubu works in a stall with his working bench set up before him. He had different types of specialized knives and a cutlass at reach. He rubbed the blades of his knives against each other in readiness to serve a customer who had approached his stall. His service delivery was a delight to watch.
Apart from his warmth, Yakubu gave us a lasting memory of his transparency. The team observed with curiosity a stack of creased and discoloured pieces of paper pinned atop the right corner of his stall. Papers that can be traced back to years. Papers? Why papers? Why are they pinned? We enquired. Yakubu said,
The papers were receipts of all the statutory levies he had paid since the commencement of his business. He was confident that though they were worn out they would still be useful proof any day.
Yakubu is a beneficiary of RDF’s Lines of Credit through Nwabiagya Rural Bank. He used his loan to purchase meat for his business. He has been in the butchery business for 30 years. He travels to Buipe in the Northern Region each week to source meat. Yakubu transports seven (7) animals (mostly cattle, sometimes goats) weekly to be prepared for his customers.
A 2016 study conducted on meat production and consumption in the Wa Municipality of Ghana showed that
“Beef was the most preferred type of meat, followed by poultry, chevon mutton and pork and guinea fowl. Majority of the consumers (78.8%) buy and consume meat daily. Most consumers (60%) in the Municipality obtained their meat from the market referred to as the butcher.”
According to the study, taste, price, availability, tradition and nutrition are the factors which most influence the consumption of meat in Ghana.
In a more recent study, in 2018, poultry was found to be the most consumed type of meat at the national level, followed by beef, chevon and mutton according to Ministry of Food and Agriculture (MoFA).
Butchers are central to the provision of meat for consumer purchase irrespective of economic class and budget. Although statistics are not readily available on how many Ghanaians are employed in butchery, a good number of people are employed in the industry, with some of them deriving their sole source of income from it, just like Yakubu Moro. RDF asked Yakubu whether his trade was profitable.
In the last year, various branches of the National Butchers Association have spoken in the media about some of the factors Yakubu spoke about in our meeting with him. In the latest news report of the industry in late August 2022 (ghanabusinessnews.com), butchers in Ghana have urged the government to redeem the falling cedi. The Association said the livestock industry was not able to produce enough for local consumption, hence their reliance on Niger, Burkina Faso, and Mali for their animals. The butchers trade in CFA and the falling Cedi affects the stability of prices and hence their margins.
The Business and Livelihoods in African Livestock document (2014) makes 3 salient points which every agricultural enthusiast should look out for in predicting the future of the livestock industry.
- By 2030, the value of agriculture and agribusiness industries in sub-Saharan Africa is projected to reach US$ 1 trillion, compared to US$ 313 billion in 2010, of which a non-marginal share will come from the livestock sector.
- Livestock accounts for between 50 and 60 percent of the agricultural value added. It is increasingly recognized that the growth of agriculture and agribusiness, including the livestock industry, is key to reducing poverty.
- A large share of Africa’s poor is made up of smallholder farmers, the majority of which keep animals. Increased livestock productivity can improve the livelihoods of these producers; higher production also translates into lower food prices, to the clear benefit of the majority of households who are buyers of animal protein.
With these indicators, livestock production and butchery for that matter look promising. Agriculture is truly business.
While RDF is working with butchers to fully explore the potential of this promising industry, the organisation is concerned about the myriad of issues butchers are facing, especially regarding public health safety. Public health safety has become a matter of global concern and is highly relevant in butchery. In the last decade, some of the outbreaks that have ravaged the world have been said by experts to have originated from some animals like bats, monkeys and poultry. As part of our technical assistance programmes, we are building a community of agro-food handlers who will benefit from training to help them deliver quality to the Ghanaian market while their wellbeing is given the needed priority as well.
Despite the glaring challenges, Yakubu wears a genuine smile and it inspires us. We invite you to help us make the future billion-dollar industry better today. Yakubu cannot wait!


Tetun Version: Krizi Hahan
The Food crisis has considerably preoccupied the mind of the Timorese people as the price of the rice is skyrocketing beyond the purchasing power of majority of the Timorese. The price of one sack of rice is now US$32.00, more than twice as high as the price before the crisis. Many people cannot afford to buy even just one sack of rice. Consequently, many Timorese are forced to return to their indigenous diets, such as, corn, cassava, banana, papaya, and other locally grown foods.
Interview with Senor Antonio Moniz Mall – World Food Program – Suai
Q: “How and why does this food crisis happen in Timor Leste”?
A: “This crisis is happening because many people no longer want to work as farmers as they used to. They do not like to work in the farm simply because they are lazy. However, I believe that can survive on their indigenous diets.”
Q: “What are the impacts of this crisis on the ordinary people?”
A: This crisis has a considerable impact on the Timorese because the price of the rise is very high, US$32 per sack. People simply cannot afford it. In addition, they do not have money to buy other basic necessities. Other said this crisis is happening because the natural conditions, such as heavy rain, storm or drought.
Photos of traditional staples
Corn is the main indigenous Timorese staple. Although, people grow various types of beans, banana, papaya, cassava, taro and other root-crops, they grow and eat more corn as their main diet. Corn can be turned into different types of meal.
A photo of eatable fruits in Timor.
Banana is one of the eatable fruit in Timor. Banana is often eaten as breakfast. There are at 16 different types of banana in Timor with different forms, colours and tastes. Generally, the colour of bananas is green. But the colour turns yellow when the bananas turn ripe. But there is a type of banana that remains green when it is ripe. There is also another type of banana called “hudi hai” (fire banana) whose colour is dark red and remains so even when it is ripe. There is a special type of banana which becomes tasty only when it is boiled, baked or fried. This is the most consumed type of banana for breakfast, lunch or dinner at any celebration. The other types of banana cannot be eaten as the main meal as they are sweet.
Papaya is also an eatable fruit in Timor. It is eaten when it is ripe. But it is also can be cooked or fried when it is not ripe. It can be used as vegetable. The flowers and the young leaves of papaya are cooked (boiled or fried) as vegetable. They are good, it is believed, for preventing and curing malaria as they are bitter, as bitter as the leaves of bitter melon which are also eaten as medication for malaria. And there are many different types and shapes of papaya. The local one is very small and round. It is very sweet. The others were introduced later by the Indonesians
This short story of foods in Timor is prepared by Group III (in the YoMaTre Digital Stories Workshop) concerning food crisis in Timor Leste. We believe that we Timorese to a great extent still eat our traditional foods.
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All our potatoes are farmed
locally they are rumbled and chipped fresh daily,
all our fishcakes and scallops are homemade each
morning on site.
Our peas are soaked overnight and cooked fresh each morning so we can give our customers old fashioned real mushy peas.
All our fish is prepared daily which is skinned and boned and we only use the best quality fillets available.
We only use the best Maris Pipers available. Our chips are nice and crisp on the outside and soft and fluffy on the inside these are chipped larger to create a healthier product for our customers.
All our fish is sourced from sustainable managed
fishing grounds. Our Haddock is mainly line caught
which is a premium fish, it is all skinned and
boned on the premises.
Our Cod is sourced from sustainable seas in
Iceland and also filleted on site. We also sell
Plaice as an alternative.
Our fish is succulent, meaty and pure white
fillets cooked in a light homemade crispy batter
that melts in your mouth.
All our products are prepared fresh daily and of the highest standard we serve all our meals in boxes and our Fish and Chips are all cooked to order so you can enjoy them at their best.
Silk's offer a first class
product and a first class service.
Staff training and the latest
technology frying ranges are key to our success.
Our staff are trained to the
highest standards in house and externally by
specialised training providers.
We constantly strive to improve
our processes and skills and the years of
experience we have as a team certainly helps when
it comes to improving our business.
Our Frying ranges are state of
the art Krimenko High Efficiency the “Rolls Royce”
of the industry designed to provide the optimum
frying temperatures at all times.


Dharambir Food processing provides a compact and portable food processing machine, which can process fruits, herbs, medicinal plants, and seeds. Founder, Dharambir, a farmer and an ex-rickshaw puller has designed and manufactured the machine.
No. of Machines deployed
No of direct jobs created
Average increase in income
A compact and portable single-phase food processing machine, which can peel, cut, juice, heat, and extract essence. With a crushing capacity of 200 kg per hour, all operations except heating can be undertaken using solar power in the absence of reliable electricity supply.


Introducing: Cafe Par-Tee
at the Waikanae Golf Club, 97 Te Moana Road, Waikanae.
PartyPerfect Catering's Cafe and second Commercial Kitchen
You no longer have to book an event to experience PartyPerfect's culinary delights. You can simply pop into the Cafe Par-Tee, at the Waikanae Golf Club.
Now open to the public.
We serve freshly baked delights and cafe food, and the Kapiti Coffee Company's fantastic coffee, roasted right here in Kapiti. Whether it is morning tea, lunch or afternoon tea, our team will delight your taste buds!


Most students rely on unhealthy snacks to get them through the day. This can lead to problems with weight, focus, and energy levels.
My students are allowed to bring a daily, small healthy snack that is not messy to eat. I ask that the parents not send in soda, candy, chips, or other snacks with little nutritional value and high sugar/fat content. I let them know that if these items are sent to school, they will be sent back home.
What is a healthy snack?
In order to qualify as a healthy snack, the snack should…
- Contain 200 calories or less per serving
- Include less than 2 grams of saturated fat
- Include zero (0) grams of trans fat
- Contain less than 200mg of sodium per serving
- Include zero (0) grams of added sugars
- Have a whole grain, fruit, or vegetable listed first in the ingredient list
Here is a list of some healthy snacks that they are suggested to bring:
- cheese crackers
- goldfish crackers
- graham crackers
- english muffin
- cheese (not shredded)
- baked chips with salsa
- canned fruit (in water or 100% fruit juice)
- dry fruit without additional sugar added
- trail mix
- dry, surgery cereal
- veggies and dip
- granola bars
- fat-free or low-fat yogurt
Preparing Good Snack Choices
These snacks should be:
- washed and prepared prior to sending them to school
- appealing and tastse good to kids
- placed into snack sized baggies (don’t send in a Costco sized box of goldfish and expect the teacher to divi out a snack size to your child each day)
- Send necessary utensils, plates, and/or napkins, with your student if needed
I also encourage all children to keep a bottle or capped container of water at their desks. They may not keep any other beverage open in the classroom to avoid damage to materials in case of spills.
The Purpose of snack Time
The purpose of providing a snack time at school is not just to fill our bellies, but also to learn to make good choices about what to eat. Many children do not like foods that are good for them, but eating healthy snacks every day will soon establish new eating habits, especially when everyone around them is making good choices as well and the junk food temptation is not there.
Not only are unhealthy snacks bad for your health, but they’re also terrible for your concentration and focus. A recent study found that students who eat healthy snacks perform better in school than those who don’t.
I have provided ideas for healthy snacks that will help your student stay focused and energized throughout the day. With these healthy snacks, you’ll have everything you need to make smart snack choices at school.


Warmest Greetings from Nairobi, Kenya
…in the form of Chai Tea.
Our Amani Garden Cafe in Nairobi, Kenya is famous for a yummy cup of chai on chilly mornings during the dry season.
How could we not share our secret recipe with you?
2 cups milk
2 cups water
1 tablespoon loose black tea leaves
1 teaspoon chai masala*
Bring nearly to a boil. When it simmers, it’s done! Pour through sieve to strain out tea and spices. Serve hot with sugar to taste.
*You can use masala from Kenya, Tanzania, or you can mix your own!
1 tsp ground ginger 1 tsp cinnamon
1/2 tsp nutmeg
1⁄4 tsp cloves
1/4 tsp cardamom
1⁄8 tsp ground black pepper
Pairs well with gingersnaps.
Our name, Amani ya Juu, is a Swahili saying which means “Peace from Above”. We are a social economic enterprise committed to peace and reconciliation for women from many African nations and cultures. We use beautiful African materials to create high quality fair trade home goods and accessories.
Shop for our products at:


Title: The Organic Revolution: A Return to Natural Farming
The world is experiencing a paradigm shift in the way we approach agriculture, with an increasing emphasis on organic farming. This movement, often referred to as the “Organic Revolution,” represents a return to natural farming practices that prioritize sustainability, environmental health, and the well-being of both consumers and farmers. In this comprehensive exploration, we will delve into the key principles, benefits, challenges, and global impact of the Organic Revolution, highlighting its role in shaping the future of agriculture.
I. Historical Context:
To understand the Organic Revolution, it is crucial to examine its historical roots. Traditional farming methods, which relied on natural processes and minimal external inputs, prevailed for centuries. However, the post-World War II era witnessed the advent of industrial agriculture, characterized by the widespread use of synthetic fertilizers, pesticides, and genetically modified organisms (GMOs). While these technologies initially promised increased productivity, they also gave rise to environmental degradation, soil erosion, and concerns about the safety of food produced through these methods.
II. Principles of Natural Farming:
The Organic Revolution is anchored in the principles of natural farming, which seek to emulate and work with natural ecosystems rather than against them. Key elements include:
- Soil Health: Organic farming prioritizes soil health as the foundation of agricultural sustainability. Practices such as cover cropping, crop rotation, and composting enhance soil fertility, structure, and water retention.
- Biodiversity: Natural farming encourages biodiversity by promoting the coexistence of different crops and incorporating diverse plant and animal species into agricultural ecosystems. This helps control pests and diseases while fostering a resilient and balanced environment.
- Avoidance of Synthetic Inputs: Organic farming minimizes or eliminates the use of synthetic chemicals, including fertilizers and pesticides, in favor of natural alternatives. This reduces the environmental impact and potential health risks associated with chemical residues in food.
- Crop Rotation and Polyculture: To maintain soil health and reduce the risk of pest infestations, organic farmers often practice crop rotation and polyculture. These techniques promote a harmonious balance within the ecosystem, reducing the need for external interventions.
III. Environmental and Health Benefits:
The shift toward natural farming methods brings about a myriad of benefits, both for the environment and human health:
- Reduced Environmental Impact: Organic farming minimizes pollution of air, soil, and water by avoiding synthetic chemicals. This not only preserves biodiversity but also mitigates the negative consequences of industrial agriculture on ecosystems.
- Climate Change Mitigation: Organic farming has the potential to contribute to climate change mitigation by sequestering carbon in the soil. Healthy soils act as carbon sinks, helping to offset greenhouse gas emissions.
- Improved Water Quality: The avoidance of synthetic fertilizers and pesticides in organic farming prevents water contamination. This is particularly crucial in safeguarding water sources and aquatic ecosystems.
- Healthier Food Choices: Organic produce is often perceived as healthier due to the absence of synthetic chemicals. Consumers are increasingly concerned about the potential health risks associated with pesticide residues and genetically modified organisms, leading to a growing demand for organic products.
IV. Challenges and Criticisms:
While the Organic Revolution has gained momentum, it is not without its challenges and criticisms:
- Lower Yields: Critics argue that organic farming typically yields lower quantities compared to conventional methods. This raises concerns about the ability of organic agriculture to meet the growing global demand for food.
- Transition Period: Transitioning from conventional to organic farming can be economically challenging for farmers. The initial years of organic certification may result in lower yields and financial uncertainties.
- Market Accessibility: Organic products often come with a premium price, making them less accessible to lower-income consumers. Bridging this gap requires addressing economic disparities and promoting inclusive organic farming practices.
- Standardization and Certification: The lack of standardized definitions and certification processes for organic products can lead to confusion among consumers. Establishing and enforcing clear standards is essential for the credibility and integrity of the organic label.
V. Global Impact:
The Organic Revolution is not confined to a specific region but has global implications:
- International Trade and Standards: The increasing demand for organic products has spurred international trade in organic commodities. However, differences in organic standards and certification processes between countries pose challenges for global trade and require harmonization.
- Support for Sustainable Agriculture: The Organic Revolution has catalyzed a broader movement toward sustainable agriculture. Governments, NGOs, and international organizations are increasingly recognizing the importance of promoting farming practices that prioritize environmental stewardship and social equity.
- Influence on Conventional Agriculture: The success and principles of organic farming have influenced conventional agriculture practices. Some conventional farmers are adopting aspects of organic farming, such as cover cropping and reduced pesticide use, in response to consumer demand and environmental concerns.
VI. Case Studies:
To illustrate the real-world impact of the Organic Revolution, examining successful case studies is crucial:
- India’s Zero Budget Natural Farming: The state of Andhra Pradesh in India has embraced a Zero Budget Natural Farming (ZBNF) model, which eliminates the use of synthetic inputs. ZBNF has demonstrated improved yields, enhanced soil fertility, and economic benefits for farmers.
- The European Union’s Organic Agriculture: The European Union has been a pioneer in promoting organic agriculture through stringent regulations and certification processes. This has led to a significant increase in the production and consumption of organic products across member states.
- Cuba’s Agroecological Revolution: In the wake of economic challenges and the loss of Soviet support, Cuba underwent an agroecological revolution, transitioning from conventional to organic farming practices. This shift not only improved food security but also reduced the country’s dependence on external inputs.
VII. Future Prospects and Conclusion:
The Organic Revolution is poised to play a pivotal role in shaping the future of agriculture. As the global population continues to grow, the need for sustainable farming practices becomes increasingly urgent. The integration of organic principles into mainstream agriculture, coupled with ongoing research and technological advancements, holds the promise of a more resilient, equitable, and environmentally friendly food system.
In conclusion, the Organic Revolution represents a return to the roots of agriculture, embracing natural farming practices that prioritize the health of the planet and its inhabitants. While challenges exist, the momentum behind the organic movement indicates a collective recognition of the need for a more sustainable and regenerative approach to food production. As we navigate the complexities of modern agriculture, the principles of the Organic Revolution provide a roadmap for a healthier and more harmonious coexistence between humanity and the natural world.


Life is short. Make the most of it. Celebrate with friends, family or co-workers on your own private cruise. Create unforgettable memories for you and your guests aboard Chicago’s most exclusive open-air venue. Cruise through the heart of the city on the Chicago River or venture out to Lake Michigan for spectacular views of Chicago’s magnificent skyline.
Contact Wendella’s Private Events Department email@example.com or at 312-205-4047. Your personal Private Event Planner will help customize your event to suit your every need.
Wendella offers multiple docks along the Chicago River, on Michigan Avenue, Trump Tower and other popular downtown locations, including Chinatown and North Avenue. With Wendella as your private event host, you can easily choose and customize your outing with as much, or as little assistance as desired. Our professional staff and knowledgeable crew are dedicated to ensuring every aspect of your experience is safe, smooth and hassle-free.
With breathtaking views of downtown Chicago, Wendella features custom-built vessels perfect for any event you may desire, from a chartered corporate outing to a cocktail party or private architectural tour. Wendella's vessel options can accommodate groups from 25 to 275 and you and your guests have the freedom and flexibility to choose any catering service you desire.
Food, family and tradition are the ingredients of the recipe that make Phil Stefani Signature Restaurants such a huge success. This recipe will be passed on to generation after generation and will continue in all future ventures.
From our humble barbecue beginnings to award-winning sauce, “now” restaurants, and premier catering—our passion for great food, and ability to throw one heckuva party and unforgettable events have taken Sweet Baby Ray’s from ambitious aspirations to a whole universe of “yum”.
Pastoral Artisan Cheese, Bread & Wine, a venture of Pastoral Enterprises, LLC, is a European-inspired neighborhood cheese, specialty food and wine shop offering the highest quality, cut-to-order domestic and international specialty cheeses, freshly baked breads, perfectly chosen accompaniments and small-production wines, along with hand-crafted, cheese loving beers.
In a city known as the “Pizza Capital of the World”, The Original Gino’s East is still the number one pizza restaurant where customers from near and far return year after year to scribble their names into the wood and stucco walls of our flagship restaurant in downtown Chicago.
Family owned since 1978. Fresh, local and organic ingredients when possible, and never any trans fat or preservatives. From our kitchen to your table; we provide healthy meals, well thought out libations, and wonderful service. Let us take care of the evening for you- we'll even do the dishes.
Named “Best Steakhouse in Chicago” by the Chicago Tribune Dining Poll, Best of Citysearch Poll and Metromix on CLTV, Harry Caray’s serves the finest prime, aged steaks, chops and Italian favorites. The sophisticated, high energy restaurant pays tribute to the beloved Chicago Cubs sportscaster for whom the restaurant is named.
James Beard award-winning Chef Tony Mantuano and Executive Chef John Hogan’s menu of contemporary American tavern fare is satisfying and soul-warming.
© 2018 - Wendella Sightseeing Co., Inc.


Our all NEW Coffee is now available! We have worked with a local roastery just down the road from us to bring you delicious bags of our BEAN SEEN coffee (who doesn't love a pun!). As coffee lovers ourselves, we have worked closely with the roasters to choose a flavour that we love to drink every day and we hope you enjoy it as much as we do.
Tasting notes: Creamy milk chocolate notes, with a nutty and vanilla flavour
Grind Options: Whole Bean or Ground
Roasted by: 38Espresso
Please note, our coffee is roasted on demand so there can be a short delay of a up to a week between ordering and dispatching your coffee.


From EUR 25
Did you know that Gràcia is one of the cutest neighborhoods in Barcelona? It is full of history and, luckily, of good places to eat and drink. We want to show you the local ones, those where you will be surrounded by true people from Barcelona and taste the real tapas. Because tapas are great, but you need to know where to eat them. The tour will take us along to one restaurant in the barrio where we will taste three traditional tapas with a twist, and to a very special wine store where we will do a wine-tasting of amazing natural, biologic and biodynamic wines.
The tour will start and finish at Casa Gràcia, and at its restaurant we will relish three tapas that update Catalan tradition mixed with international touches.


Exactly how to Make a Hen and Rice Soup Recipe
A chicken and rice soup dish is a basic method to enjoy this traditional comfort food. You can utilize leftover chicken or buy a rotisserie poultry. By using a few methods, you can make this healthy and balanced as well as tasty recipe rapidly without the trouble of cooking broth from scratch. Once you have an excellent supply in the pan, it’s as very easy as mixing the components. And also since the dish freezes well, you can maintain some handy for another day. The technique to making a great chicken as well as rice soup is to lightly brownish the active ingredients. By dry-heating the vegetables as well as meat, you’ll establish much deeper savory tastes as well as caramelize the produce. This method additionally ensures that the rice is soft as well as tender. If you’re preparing the soup for leftovers, utilize lean chicken breasts that have no skin, which will impart more flavor. If you’re preparing this dish for a group, utilize boneless poultry busts, however make sure to eliminate the skin before simmering. You can substitute white meat for wild rice or chicken upper legs, yet it will cause a less flavorful soup. The trick to making a good chicken and also rice soup is to gently brownish the ingredients before cooking. This will certainly generate richer mouthwatering flavors and caramelized rice. When making this soup, you can utilize remaining hen or rotisserie hen. After that, cook the jasmine-rice separately and also add it to specific servings prior to serving. Additionally, you can purchase frozen hen and also utilize it to make this soup. Just bear in mind to follow the food preparation instructions for the chicken. If you pick brown or basmati rice, it will take a little bit longer to cook. It doesn’t have the very same quantity of starch as white rice, so it will need more time in the pot. In the meantime, you can prepare the veggies, sliced up chicken, and also rice. You can after that serve the hen and also the soup while it’s still warm. For an added special touch, add a handful of parsley or thyme leaves. When making a chicken and also rice soup, it’s important to keep the rice as well as hen at the very same temperature. If you’re making use of brown or wild-rice, it will take longer than white or wild-rice. This is because the previous does not have starch, so it is essential to keep these in mind when cooking the poultry and rice soup. While you may need to readjust the cooking time, you’ll still get a tasty as well as healthy soup. A chicken and also rice soup dish is an outstanding option for active individuals that don’t have time to prepare a whole poultry. It’s delicious as well as takes extremely little initiative. And it’s an excellent option for people that are hectic, as well. Yet, you’ll have to make sure you’re using the ideal ingredients for your dish. A couple of components, like onion and garlic, will include one of the most taste to your soup.


Located across from The Maritime Museum of the Atlantic, McKelvie's is the best known restaurant for seafood in Halifax. When out-of-towners ask where the best place for seafood is, they are told to go straight to McKelvie's. Located right off the waterfront, this restaurant is a busy, lively place full of people who don't mind spending that little extra for the best. Over 100 years ago, Mckelvie's used to be an old fire hall that was destine for the wrecking crew. After undergoing some serious remodeling, this restaurant is now high-ceilinged and decorated with great marine artifacts. Not to mention a rowboat in the center of the floor. Check out McKelvie's for yourself and experience some of the best seafood Halifax has to offer.
Monday to Sunday: 11:30am-10pm
avg cost: $50 CDN
booking is advisable
Location(s) of Business
1680 Lower Water St,Halifax,Nova Scotia,B3J 2Y379b57d8


Since we already tried breakfast at Mos Burger and Doutor Cafe, we decide to have McDonald breakfast set this morning. It is located just across a road intersection from our hotel in Ikebukuro. There is the choice of Lemon Tea or Milk Tea which is different from what we have in Singapore when there is only English Tea.
BUT, unless you have the milk tea (though I did not try), otherwise please don’t choose the lemon tea because lemon tea means English Tea with a small cup of lemon syrup for you to add into. And I have to say the lemon syrup really does not go well with the English Tea and it taste weird. 😛
I have the sausage muffin with egg and it’s really nicer than what I ate in Singapore. First, the bread is so soft and fluffy. Second, the egg is so thick, not overcooked and the yolk is still a little runny. Third, the cheese compliments the juicy sausage well!
For healthier choice, my mum has the ham muffin with egg. It’s equally good though. The McDonald is also segregated into smoking and non-smoking area. But I can still smell smoke in the non-smoking area. Just tolerate, eat and escape. Hur.
Also, I notice that it is common for the Japanese to sleep in McDonald early in the morning. Not too sure why but…. ya. 😀


Garden Fresh Grill & Smoothie
Garden Fresh & Grill is a family owned and operated restaurant that has been serving the heart of San Diego for over a decade. We are known for our healthiest, tastiest selection of Mediterranean food, ranging from salads and appetizers to chicken and beef kebabs and has gained popularity among many. Our top priority is customer satisfaction and we ensure that each and every customer gets the taste of middle east and leaves satisfied. This makes us stand out from all other restaurants! It’s also a great place to grab lunch on your work break due to our extremely hard-working employees who work fast — so come by for a quick bite or stay for an hour! We welcome everyone with a great smile and a warm welcome to have a great experience whether you’re having a nice relaxing meal, special date or family occasion of any kind.


May Wong Restaurant
895 Main St, Lillooet, BC
Meet May & Kelvin Tsar
May enjoys the quiet small town feel in Lillooet where the residents are friendly. The many mountains, lakes, and rivers nearby add to the landscape, which is both beautiful and varied. May and Kelvin recommend the Lillooet Museum and the interesting Jade Walk as places to visit.
Kelvin is a chef and has been working in restaurants for forty years. In 2010, Kelvin and May decided to open their own restaurant, May Wong Restaurant. They enjoy the flexible lifestyle that being an entrepreneur enables. May is especially proud that they both put their hearts into making great food for their customers. Their menu carries healthy options and their kitchen is full of fresh, delicious produce. May and Kelvin feel rewarded when regulars become friends. “All customers are our friends and this makes us feel great,” said May.
Welcoming. Original. Delicious.
May Wong Restaurant is a licensed Chinese and Canadian restaurant located on Main Street Lillooet. Customers will feel welcomed into May Wong Restaurant as their atmosphere is warm and their staff are hospitable. The menu includes an array of Chinese food options as well as traditional Canadian meals too. Kelvin and May enjoy cooking fresh foods and providing customers with healthy and delicious food. Staff at May Wong’s Restaurant ensures customers feel satisfied and full. Their customers always return to experience the great food and the warm welcome.
- 895 Main St
- Lillooet, BC
- V0K 1V0, Canada
Request a Change to this Business
If you see information that is out-of-date or incorrect, we'd love to know about it. Please let us know who you are and then describe any changes that need to be made. Thanks!


Brussel Sprout Recipe | Crohn’s Disease | KN95 Masks Price Drop | Personal Sized Sanitizer
Well well well … Monday Again! Wait, no … Tuesday.
You know we will all be a day off a day the whole week! I hope everyone had a great long weekend though! We got a last minute invite along with a few other couples to a friend’s house to have dinner and hang out around the pool. It was very much needed to have a little social interaction!
A Brussel Sprout Recipe…
They were grilling hamburgers and hotdogs and due to my dietary restrictions (see below), I made my own meal and took it with me. While doing so I accidentally created something I am going to tell you about below. Didn’t you know this was also a cooking show? So, one of the things I can eat right now is brussel sprouts. I like them fine boiled, but I have a funky way of making cabbage that is delicious and make brussel sprouts the same way. Basically, I cut the ends off, and then slice them into about 4-5 pieces. When you do, and stir them, they break apart making ribbons of sorts. So what I do is use some olive oil, put them in the pan, add salt and pepper, and cook them (stirring often) for a little while to sort of get the oil in there. Then, I add some water and stir and cook, tasting until they are as tender as I want them. OH … I forgot it today but I also add just a touch of apple cider vinegar. It’s good, you should try it.
… Accidentally Turned into Cole Slaw
But today, I didn’t feel like slicing till my fingers fell off, so I wondered if I could use the Vitamix to do it faster. I am fairly new to cooking and don’t know what I am doing. I put a handful of the them in there but apparently it was on the DESTROY setting. It made what looked like cole slaw. Hmmm …… I added salt and pepper, a little avocado oil (I would just as quickly use olive oil), and then a little vegan mayo. (I am not vegan, but I have an egg allergy). It was GOOD. I took it to our friend’s house and let several people try it. They all loved it. I shall now work on tweaking this recipe! I feel so fancy!


Saturday Only Special
Chicken / Lamb Wrap $6.50
(Lebanese Bread w/lettuce, meat & sauce)
OFC Canteen 2017 - Exciting New Announcement
John Stanton from our over 35s will be taking over the running of the canteen from season 2017 at Renown.
With a wealth of experience in coffee franchising the team will be adding a commercial coffee machine to the canteen allowing us to provide high quality espresso based coffee! As well as the full range of coffees there will also be hot chocolate, chai, and a range of teas on offer to keep us warm through the winter months.
Further to the coffee, the food menu will be expanded to ensure that whether you are looking for breakfast, lunch or a snack on game day you will be well catered for with a range of options to choose from.
As well as opening on game day the canteen will be open for training on Tuesday and Thursday nights for a trial period through April.
OFC look forward to an exciting season ahead where all players, members and guests will be treated to excellent coffee, beverages & food.


Tuesday, June 16, 2009
Tonight I harvested the first batch of swiss chard, cooked it up, and then fainted from sheer joy. No, but it was really fucking delicious. I sauteed it in a cast iron skillet with garlic and olive oil, then once it wilted I sprinkled parmesan cheese on top and stuck it under the broiler to brown. I don't cook often, and when I do it's usually something very simple or, like this dish, one that I've seen my dad make a million times. Let me tell you, it's 100% true that nothing tastes better than food you grew yourself. That was easily one of the most satisfying dishes I've ever eaten.


If you love rice, this workshop is for you! You will learn the base recipes so you can make any kind of rice.
You will learn to make 3 delicious dishes with this versatile ingredient. If you think paella or risotto are easy, think againâ€¦ you will learn so many tricks that will bring your dishes to a whole new level!
You will make:
- Creamy lobster rice
- Porcini, asparagus and sausage risotto
At the end of the course there will be a meal accompanied by local wine.
Do you want to gift a course and do not know if the date will suit them? We incorporate new dates weekly, so you can give a Gift voucher redeemable for any of our courses. More information here
*Suitable for gluten intolerance. We use our kitchen for a variety of courses so we cannot guarantee the complete absence of gluten traces.


There’s an article in the Chicago Tribune about how a public elementary school, LittleVillage Academy, has actually banned children from bringing a lunch from home. Another public school, ClaremontAcademy Elementary, confiscates any snacks with a surplus of sugar or salt. The rationale? School administrators claim that they are “protecting students from their own unhealthful food choices.” What a knowledge translation failure.
Little Village Principal Elsa Carmona said that children with a medical excuse may brown-bag it, but everyone else must eat the food provided by the school because, “Nutrition-wise, it is better for the children to eat at the school.”
Needless to say, most of the kids aren’t too thrilled with the edict. The photo accompanying the article shows a child burying his head in hands when confronted with the truly disgusting-looking enchilada meant to be his lunch.
The reporter wrote that during her visit to the school, many of the children took the school meal but threw most of it away uneaten, saying that it tasted bad. I think that’s an opinion shared by most people who can recall the food prepared in their school cafeterias.
I grew up in then largely-rural Sugar Land, Texas, a suburb of Houston. The school district purchased surplus okra from local farmers for next to nothing, and then boiled all of the taste and crispiness out of it before serving it up to the kids. To this day, I can’t even stand to look at the stuff.
Kids need to be taught how to make healthy choices – notice I wrote “choices.” If you only provide gross food, the kid is going to go hungry until he gets home from school, then stuff himself with Little Debbie snacks. None of these kids are learning anything about healthy eating. They aren’t being taught why it’s better to choose an apple over a Twinkie. They aren’t learning why eating well is important. All they are learning is that healthy food tastes bad. And that is what the real legacy of this edict will be.
So what messages are Claremont Academy and Little Village Academy really passing on to the pupils? First and foremost, in my opinion, is that their parents don’t know what’s best for them, the faceless bureaucracy does. Parents can’t be trusted to take care of you, so the school has to do it.
Second, it is reinforcing in these kids’ heads the belief that healthy food tastes bad. School food is institutionalized, mass-prepared, and uses the lowest-cost ingredients available. It’s bound to taste nasty, especially to little kids. If you give them this food and preach that this is “healthy” food, then the children are going to associate healthy food with gross food. I could be mistaken, but I don’t think that is the goal. The schools should look into what places like The Dell Center for Healthy Living are doing (full disclosure – the Dell Center is our neighbor at The University of Texas School of Public Health). They do a great job teaching children how to make their own choices about what they put into their bodies.


I haven't been in a baking mood much this year. Maybe it's because all my baking tools are boxed up. I don't know, so what baking I have done this year has been really simple.
While I was at the store I ran across Andes mints chipped up into tiny pieces! These are my hubby's favorite. So I thought they would be delicious in some brownies.
I mixed the brownies according to package directions and sprinkled some mints into the mix, stirred it up, and put it in the oven. I added some more mints on top of the brownies after they had cooled. Obviously, I didn't think it through, b/c they mints didn't stay in place. Next time (and there will be a next time) I will add the mints during the last few minutes of cooking, or right when I take them out, that way they will be melted into the top. These are so yummy! I only used about half the bag, so I will be making them again very soon!
Yes, there's one missing. I couldn't resist!
There is another dessert that I made recently, but unfortunately I don't have pictures =( But it is very easy. It is a Raspberry Chocolate Cake. I used Devil's Food Cake mix. Cook it according to directions making two or more layers. Let the cake cool completely. On the bottom layer, spread raspberry jam generously on top; when you think there is enough, add a little more. Then place the top layer and spread some more jam on top of it. Spread the frosting on top and the sides and your done! The raspberry jam adds a very delightful flavor to the rich chocolate. You can use store bought frosting or make your on, whichever you prefer! I hope you enjoy! Maybe I will get in the Christmas baking mood soon!