7CAFÉ is one of 7-Eleven’s own brands. Available at over 600 stores, 7CAFÉ enables customers to enjoy freshly brewed coffee on the go that is convenient, easy to access, good quality and affordable. Its unique blend comprises of premium 100% Rainforest Alliance Certified Arabica coffee beans sourced from Brazil, Honduras and Indonesia. The beans are freshly roasted locally in Hong Kong to preserve their characteristic flavour. The house blend which is exclusive to 7-Eleven is rich and flavourful with a nutty-like almond aroma, herbaceous notes and a smoky sweet aftertaste.
Our wide-ranging menu of freshly ground and brewed coffees include:
- CAFÉ Latte
- Flat White
- Hazelnut Latte
- Coffee With Oat Milk*
*Coffee With Oat Milk is not available at 7CAFÉ Self-serve Stores
Unwind with 7CAFÉ+Itohkyuemon’s Uji-Cha Treats!
Feeling stressed out at work? Let 7CAFÉ help you relax! Teaming up for the first time ever with Itohkyuemon, a century-old matcha shop from Kyoto, 7CAFÉ is launching a series of tasty treats made with Itohkyuemon’s classic Uji matcha powder. This time-limited collection includes hot or iced Uji Matcha Latte, as well as Uji Matcha Frappe, Uji Matcha Eggette, and Uji Matcha Red Bean Taiyaki, available at selected stores. Visit your nearest 7CAFÉ today to savour this tempting range and indulge in some green tea goodness!
Add Some Fun to Your Day with 7CAFÉ and Crayon Shin-chan!
Crayon Shin-chan is back at 7-Eleven! This time, he’s teaming up with 7CAFÉ to bring you an exclusive trio of Crayon Shin-chan 3D Double Wall Travel Cups. From now until 23 May, you can buy a 7CAFÉ Coffee Coupon Booklet (including 10 coffee redemption coupons) plus a Crayon Shin-chan 3D Double Wall Tumbler at combo price of just $160!*
There are three designs to choose from featuring Crayon Shin-chan in his classic T-shirt and shorts, his cosy pyjamas or a cute white puppy costume. Each cup comes with a 3D figurine on the removable lid, making them a must-have for any collector. Plus, they can hold up to 450ml of your favourite drink, perfect for staying refreshed throughout the day.
Each booklet contains 10 coffee coupons which you can individually use to redeem a freshly brewed cup of 7CAFÉ of your choice – hot or iced – within the validity period. 7CAFÉ coffee uses 100% Rainforest Alliance Certified Arabica beans roasted locally in Hong Kong ensuring a deliciously authentic coffee experience. Head to your nearest participating 7-Eleven store and start collecting the complete set!
* Limited quantities available and while stocks last. Terms and conditions apply.
Say CHEESE to 7CAFÉ+PABLO’s First-ever Collaboration!
To bring even more fun and excitement to customers as part of 7-Eleven’s Cheesy Treats campaign, 7CAFÉ is launching its first-ever collaboration with PABLO – the iconic cheese tart dessert from Japan. This time-limited collection features 3 PABLO cheese flavoured products, including Hot/Iced Sea Salt & Cheese Latte and Hot/Iced Sea Salt & Cheese Flavoured Milk, while Cheese & Peach Frappe is available at selected stores. These beverages are made with PABLO classic flavour and 7CAFÉ’s signature blend of 100% Rainforest Alliance Certified Arabica beans.
The 7CAFÉ+Pablo products also feature all-new packaging decorated with the signature Pablo’s logo. Available for a limited time only, say Cheese!
Store list of 7CAFÉ+Pablo's Cheese & Peach Frappe
7CAFÉ Introduces 100% Rainforest Alliance Certified Arabica Coffee Beans. Good Coffee. Now Greener.
Starting from 26 October, the 7CAFÉ network of over 600 stores have switched to using 100% Rainforest Alliance Certified Arabica coffee beans, and paper cups and lids made from greener, more environmentally friendly materials. Let’s help protect the planet together!
New 7CAFÉ+ Concept Stores in Hong Kong!
The brand-new 7CAFÉ+ Concept Stores from 7CAFÉ are just opened in town! The “+” in 7CAFÉ+ stands for “extra excitement” – vividly brought to life in every detail of the store, from the menu to the store décor.
These new stores offer freshly brewed own brand coffee plus an exciting range of new flavors that are sure to tickle your taste buds. Other brand-new menu of great tasting, great value items include Frappe Cool, Bubble Tea, Iced Shaken Tea, Croffles, Eggettes and Sundae Parfaits. 7CAFÉ+ also offers an awesome selection of baked goods, juices, and Japanese desserts!
Head down to your nearest 7CAFÉ+ and enjoy some extra excitement!
- Shop No. G21 on the Ground Floor of Carnarvon Plaza, No. 20 Carnarvon Road, Tsim Sha Tsui, Kowloon
- Ground Floor, No.158 Sai Yeung Choi Street South, Kowloon
- Shop G67 & G67A, DB Plaza, Discovery Bay
7CAFÉ+HOTSHOT: Combining New Ideas with Classic Snacks
7CAFÉ+ and HOTSHOT, two 7-Eleven own brands, are teaming up to bring you extra excitement! Customers can now mix & match trendy Instaworthy 7CAFÉ+ items including Frappe Cool, Bubble Tea, Croffles and Eggettes with HOTSHOT classic local snacks such as Fish Balls, Shaomais, Stirred Noodles and more! So come visit and create your very own exclusive combo!
- Shop No. S4B & S4C, Ground Floor, Tai Yuen Shopping Centre, No.10 Ting Kok Road, Tai Po


Since I am a serious Costco-phile, it seems fair to mention that they're running into resistance in NYC where they're building a gigantic store on the EastSide, but are not accepting Food Stamps. Their explanation is that their IT systems can't handle it, but that seems pretty lame. Here's the story:
Farmers’ markets accept food stamps. The Harlem Fairway accepts food stamps. So does Trader Joe’s in Brooklyn. Even Whole Foods, which has been trying to shake that “Whole Paycheck” image, accepts food stamps. But Costco, the warehouse retailer that made its reputation as the anti-Wal-Mart, generous not only to Costco’s customers but to its workers as well, does not.“Costco in general has a reputation of being a socially conscious company,” said Eric N. Gioia, a city councilman from Queens who last year began a campaign asking Costco to accept food stamps after discovering it did not during the “live on food stamps for a week” stunt. “There is no logical reason for someone not to accept food stamps. It is not only compassionate, but it’s good for their bottom line.”
My presumption is they will capitulate. This is so out of line with their image and PR.


Manchester City’s new goal machine Erling Haaland scoffs six meals a day to stay in peak condition.
The 6ft4in Norwegian hotshot eats “like a bear” and wolfs down swordfish, sea bass and sea bream all cooked with veg. He also scoffs plates of chicken and pasta cooked without salt or oil, teammates revealed.
And he also mainly drinks water and avoids sugary snacks and frozen food, opting to eat fresh produce only. His dad Alf-Inge Haaland – who played for City from 2000 to 2003 – says the diet started after Patrice Evra told him about Man United superstar Cristiano Ronaldo’s diet.
The ex midfielder said: “I had to be determined to make it in the game. But Erling made all the sacrifices, leaving home at 16 to move to Molde, and he is a lot more professional than I was.
“He was told a story by Patrice Evra about a lunch he had with Ronaldo and Cristiano had fish, nothing else. Erling now tries to do the same things because Ronaldo is still at the top of the game, so it shows the value of doing the right things.”
Who will score more goals next season – Haaland or Ronaldo? Let us know in the comments section.
Norway team-mate Josh King, who plays for Watford, says he has never seen anybody eat as much as the 21-year-old, who City signed from Borussia Dortmund for £64m.
He said: “He’s just a freak. I’ve never ever seen anyone eat as much as he does.” Striker King added that Haaland “eats like a bear”, which helps to maintain his imposing physique and gives a physical the edge over opposition defenders.
According to The Athletic, Haaland employs a personal chef who serves him up 4,000 calories every day. Cheat days are a rarity for him, but he is said to love Indian food, duck and sweet and sour chicken from the Chinese, and above all else – kebabs.
“I really like kebab (meat), I love it,” Haaland said recently. “That doesn’t mean I eat it all the time. I eat it a couple of times a year when I’m in my hometown. I almost never eat it, but it’s still my favourite food.”
Source: Read Full Article


Rose & Shore
5151 Alcoa Avenue,
Vernon CA 90058
Telephone: (323) 826-2144
Facsimile: (323) 826-2150
Rose & Shore is a privately held company established in 1968. The company is one of three affiliated processing companies located in a 70,000 square foot facility built in 2000 and located in Vernon, California. Rose & Shore’s main product lines are cooked deli meat products and assembled frozen foods. We have a wide range of cooking, processing and packaging capabilities which enable us to manufacture products as diverse as cooked pastrami, custom topped pizzas and individual tray packed servings of macaroni and cheese.
We manufacture products for wholesale, retail, foodservice and institutional users as well as other food processors. We have several strategic partners which allow us to broaden our product offerings and sales. Our Rose & Shore brand cooked pastrami, roast beef and corned beef is sold to distributors and quick service restaurants located throughout the Western United States. Rose & Shore processes USDA donated commodities into our branded school food service sandwiches and entrees for more than 200 school districts in California. Rose & Shore will be a national commodity processor for the 2012 – 2013 school year.
Rose & Shore is a niche pizza topper specializing in pizzas with unusual crusts and/or unique toppings and finishes. Working with local crust suppliers, we top many types of crusts ranging in size from 5” to 18.” Toppings include traditional items such as cheese, sausage and pepperoni as well as hand placed items such as fresh and IQF vegetables, diced, shredded and portioned proteins (beef, chicken, pork) and dry ingredients.
Rose & Shore cooks component proteins and fillings for further processors. The proteins are sold whole, diced, sliced and shredded. Fillings can include the protein, a sauce and other ingredients. Rose & Shore proteins and fillings are used in products such as tamales, burritos, soups, hand held products and entrees.
Rose & Shore’s commitment to food safety is evidenced by our British Retail Consortium Global Standard for Food Safety certification since 2010. Our plant incorporates many of the recent advances in safe food handling. We offer both nitrogen and CO2 freezing, we have an in-house laboratory and a fully equipped test kitchen. Rose & Shore operates two USDA inspected production shifts daily.


Use Chocolate to Increase Your Sales
Kids and adults love chocolate covered pretzels. We added $15 in sales over two hours to our last lemonade stand by selling these tasty pretzels. Adults seemed to prefer plain while kids consistently chose the ones with sprinkles.
These are very inexpensive to make. We bought a big tub of pretzel rods at Costco and the chocolate chips at our local grocery store.
We used our lemonade stand to raise money for a cause and we charged $1 per pretzel.
To make chocolate covered pretzels:
1) Melt chocolate chips in the microwave
Using a microwave-safe container, place chocolate in microwave oven at medium power (50 percent) for 1 to 11/2 minutes. Remove and stir. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching.
2) Dip pretzel rods in melted chocolate and turn to coat. Cover about two thirds of the pretzel. You can dip immediately in sprinkles to decorate them a bit more. We found that it was good to have some with sprinkles and some without. Our adult customers seemed to favor the sprinkle free version.
3) Place on wax paper to dry. The chocolate will harden as it dries.
Now that’s what we call sweet!!
Our book Be Great is now available! Go on a business adventure with Kylie and Lucy, the book is packed with activities so you get to experience it all with them


I’m so full! Why? Because I ate a lot, of course! Ahhhhhh, what did I eat so much of…that’s the question is it? Well, if you must know, I ate food. Good, simple, fresh food made in our own kitchen at home. First up, and the most filling factor in our meal, was rosemary bread. It was my first solo attempt at making a loaf of yeast bread by hand, and although it came out rather tasty, it didn’t really rise at all, so it was incredibly dense. I’m not completely sure why it didn’t expand into beautiful fluffiness, although it may have been old yeast, but I sure as heck did knead that dough into the most perfect state of “smooth elasticity” you have ever seen as I listened to some new music in the background that a friend gave me. So kneading must not have been the problem…it must have been the yeast, simply MUST have been, because otherwise it would be MY fault. Ah well. Whatever the reason for its moist density, the bread was free from sticky doughiness and actually pretty delicious…meaning I ate more than my fair share of the steaming loaf.
Next up was roast butternut squash. No funny stuff there, just straight up squash peeled and roasted in quarters with a little bit of olive oil, garlic salt, and pepper. And yet simple as it was, it had a delightfulness all its own. It also went very nicely with dish number three…
Cucumber, tomato, and garbanzo bean salad. It combined the freshness of summer salad with the heartier feel always appropriate for winter with its mix of cool vegetables and boiled garbanzos covered with a stylish tahini dressing. Tahini dressing, you say? Just a spoonful of that delightful sesame paste blended with olive oil, white wine vinegar, salt, pepper, and wonderfully smoky paprika was the perfect pairing for the veggies and beans. And yes, I ate a whole lot of this magical mixture too.
Plus – that’s right, we’re not done yet – a friend came over for dinner and brought “failed” brownies to share. Those puppies were by no means a fail though. They may not have been baked all the way, but that just meant that when you dipped into the pan with your spoon, you were greeted by the blessed sight of a fountain of fudgy delight oozing forth from the crustier outside. It literally melted in our mouths, each bite begging for an encore, and before we knew it, we had almost finished the entire pan.
Thus, I am ridiculously, and seriously, full.


Tulu Nadu or Tulunad is a Tulu speaking region spread over parts of the Karnataka and Kerala states of India. The erstwhile district of South Canara is the core of the Tulu speaking region. This region is not an official administrative region but a region inhabited by Tulu speaking people. Tulunad is the homeland of the Tuluva ethnic people. Mangalore, Udupi and Kasaragod are its important cities.
Here is a super easy yummy and healthy breakfast recipe which is common breakfast prepared by Tuluva people from decades. Tuluva people most of the times use rice as their main ingredient in their kitchen, let it be breakfast or meal, rice is the main course or them. Rice gives lot more stamina than having any other breakfast. Keeps you on for your work till noon, also helps your kids to concentrate in their studies till noon.
Let us learn how to make Kalthappa(Thulu) which can be called as rice cake in English for better remembrance for people out of Tulunadu.
Recipe of Kalthappa / Rice cake:
|Preparation time: 1 hour Cooking time: 25 minutes
Serves : 2
11/2 cups of dosa rice
3/4 cup of grated coconut
2 tablespoon of poha
1 teaspoon of jeera
1 cup of water to grind
2 medium-sized onion
salt to taste
Method to cook:
Step by step photos to Method to cook Kalthappa/Rice Cake:
- Put soaked dosa rice, grated coconut, jeera and poha in the mixer and grind it by pouring 1 cups of water. Till the rice paste takes the form of rava and add salt to taste.
- Heat 3 tablespoons of coconut oil in a frying pan. Once the oil gets hot put onion slices
- Fry it till gets golden brown color.
- Then pour the rice paste to the pan and close the lid.
- Let it cook in high flame for 3 minutes, then cook for 10 more minutes in medium flame.
- Flip the Kalthappa/Rice Cake, close the lid and cook it for 5 more minutes.
Then turn of the flame and place the Kalthappa/Rice Cake in a plate.
Serve the Kalthappa/Rice cake with egg curry/fish curry/ chicken curry.


We like to keep our menus current and fresh and allow our students the opportunity to be as diverse as they possibly can with their cooking, which is why we change up our menus and themed nights every month.
Take a look at our menus below to see what we have on offer.
To make a reservation, give us a call on 01785 275481 or email: firstname.lastname@example.org
We are pleased to share our Autumn Menus with you, guaranteed to warm up your taste buds as the winter nights draw ever closer.
Enjoy a freshly cooked lunch with friends, family or colleagues for just £16.50 for a 3-course menu. Alternatively, our dinner menu costs £25.00 per person or a 3-course menu and is the perfect weeknight treat.
View our Autumn lunch menu
View our Autumn dinner menu
Over the next few months, we are pleased to share with you an exciting line-up of guest chef takeover evenings. These popular events are often complete sell-outs as we welcome professional chefs from local restaurants who take over our kitchen to produce an incredible menu. Our themed evenings cost £30 per person.
View our Italian Evening menu
View our Game Night menu
View our upcoming Themed Events
We are now taking bookings for Christmas. Enjoy the festivities and a freshly cooked meal with family, friends or work colleagues.
Call 01785 275481 to make a reservation or book here.


1. What condiments are always, always in your fridge?
All the usual – mustard, ketchup, mayo, etc. I do not like ketchup though. That is for Ben.
2. How do you like your steak cooked? Your burgers?
Burgers, medium well and steak, medium
3. What’s your favorite use for fresh tomatoes?
Caprese Salad. So simple. Layer tomato with some sea salt on it, mozzerella, basil and repeat. Then drizzle on balsamic vingear over top. YUMMY!
4. What’s your go-to dinner when you haven’t planned anything in advance and you don’t feel like going out?
Usually some sort of one dish meal. When I haven’t planned anything I tend to either make Athenian Orzo or Thai Coconut Curry Shrimp over Jasmine Rice. I tend to always have the ingredients on hand and they are good.
5. What’s your favorite snack food lately?
I really like Jell-o Banana Fudge Pudding Cups.
6. What’s your favorite weekend breakfast to make at home?
Sunny side up eggs with toast and OJ.
7. What’s your favorite thing to grill? How do you do it?
Ben’s famous burgers. haha. That’s not what they are called but everyone knows Ben can make a mean burger. We found a great recipe in a cookbook we bought called Mastering the Grill for smoked gouda burgers and they are seriously good. Ben is the grill master so he always grills anything. He can get a steak done perfectly to your order. Just one more thing I love about him. 🙂
8. What’s your favorite wine for under $10? If you’re not a wine person, what brand of beer is your favorite?
Greg Norman wines are always good for under $10. Layer Cake Malbec is one of my favorites but is over $10 but worth the price. I hate getting wine over $10 but when I know I am going to get something good than it becomes worth it. I have tried too many wines under $10 that I couldn’t even stand to drink so I will buy for reliability.
9. Give us your most delicious cocktail recipe.
Ek. Um. Ben makes a great margarita in which the key is a splash of grand marnier and a bit of sugar. At least I think that is the key. He always makes it so I can’t be sure. 🙂 I love a good mojito in the summer time too. I make it pretty simple. You muddle mint in the bottom of a glass, add ice, simple syrup, gin, club soda and garnish with lime. I have heard that making simple syrup with mint makes it really good. Still haven’t tried it though.
10. How do you like your eggs?
Sunny side up.
And since a post isn’t any good without a photo. Here is a picture I took yesterday of Lexi sunning herself outside. She is sniffing the air which is why she is making that face. I was outside moving some things around so don’t mind all of the distractions behind her. 🙂


Fireside Festival is one of Australia’s most popular festivals for tourists and locals alike. Fireside Festival is held during winter in Canberra’s Yarra Valley. With lots of fires around, you can enjoy good smoked food, the best wine, and listen to the best rock music.
A nine-day festival held in July where you can share with more than 10 wine producers. Between classes and tastings, you will be able to understand much better the delicacy of wine. Creamy mushroom soups and simmered pork will be the perfect dishes to accompany your wines. Vegetarian options are also included.
In this famous restaurant, you can enjoy the best of the smoked cuisine and wine. Without a doubt unforgettable experiences for friends and the whole family. You cannot go to this restaurant without trying its famous dessert, the smoked chocolate cake.
Smoke it Up Sunday
With Smoke it Up Sunday you can take an intensive cooking course for smokers with wine tasting. You will learn how to smoke salmon, smoke cod with DIY cheese and you will be able to taste authentic smoked food.
Pie & Pinot
At the door of Rob Dolan Wines’ cellar, you can eat delicious cakes made by him. Take advantage of trying them with his variety of white label wines.
With Paynes Rise, you can enjoy a weekend of wine, food, and gourmet pizza tasting. To the rhythm of live music, you can relax for two days and leave everything in the hands of the experts.
With all that Fireside Festival has to offer, it’s no wonder why it gets so many people every year. Its delicious smoked food and distinctive wines make it a unique festival, not just in Canberra but also around the world. Don’t miss out on a different experience at the Fireside Festival.


Tea Brand for Your Health
One of the goals or TeaFit is to reduce the consumption of sugar drinks, by offering tasty and healthy alternatives.
The Creation of Theefit
In 2015 (After Long Research) Theefit was launched, an online store that broughtt together teas and herbs with unique and healthy Properties with Knowledge and Love for Health and Tea. With one of the goals of reducing the consumption of sugary drinks by offering tasty and healthy alternatives. As a Healthy alternative, they have created a special tea blend that is naturally sweet and healthy, but contains no calories and caffeine!
Tea is Healthy
After all, Tea is the Healthiest Drink there is. It Contains No Calories, So It Can Be Drunk Throughhout The Day. Tea is full of antioxidants and minerals that contribute to good health.
AT Tea.NL You Will Find A Large Collection of Healthy Teas. Yellow Tea, Green Tea, Herbal Tea, Soft Ceylon Tea, As Well as Sweet White Tea or Fresh -Spicy Blend. There is a flavor for everyone.
Me And Tea
I am a real tea freak. Drink It Throughhout the Day and Especiate Green Tea and Herbal Tea. I prefer to drink loose tea because I personally find the taste more intense.
I REAXLY ENJOYED TRYING THE TEA FROM TEEEFIT. When I Returned From Vacation There Was A Package In The Bus with Two Beautifully Packaged Leaf Teas. Tea with the cute names wizzy wobble and sparkly amber.
These names alone will make you long for a cup of tea. But these are not the only fun names you can find in the shop.
Among Others You Will Find here; Bamboo Jungle, Sweet Dreams or Healthy Herbs.
Wizzy Wobble is a delicious spicy blend full of flavor, meean to give you nice boost at any time of the day. Different Flavors or Vanilla, Ginger and Sweet Cinnamon Dance Across Your Tongue With Every Sip. Wizzy Wobble is a Little Crazy, But Super Tasty!
The Following Spices Are Found in Wizzy Wobble Tea: Ginger, Nutmeg, Coriander, Cinnamon, Sweet Blackberry Leaf, Rosa Pepper, Sunflower Blossom and Natural Aroma.
When I was drinking the tea it was very cold outside and in the house, I was wearing a thick sweater and this tea totally fit in with that. Because of the nutmeg, ginger and cinnamon this is really a child or ‘ Winter Tea ’ In Terms of Taste. Very Flavorful, Due to the Strength Different Spices.
After One Cup You Want More.
This Tea Costs € 4.65 for 50 grams
Sparkly Amber is a weird yellow tea with a fresh and full of mellow flavor. The Unique Nature and High Quality of this Yellow Tea Honors The Premium Line of Tea Fit and Is Truly To Be Enjoyed.
Yellow Tea is relatively unknown as it is only produced in 4 provinces of China. This is because making yellow tea is a very diffult and time-consuming process.
The Tea Contains: Yellow Tea
There is a bit of a ‘ heavy Taste ’ to this tea. You must love this. It's Not A Mild Herbal Tea Flavor So To Speak.
Since I Never Drink Yellow Tea Before, This Taste was new to me.
I Found the Full Flavor Tasty and Surprising. You really have the idea ’ Tea ’ drink.
€ 10.95 for 50 grams.
Nice Extras ’ S
Super Fun and Information are the Directions on the Site on how to best store, how to brew it and the healthyfacts described with the tea. As a tea freak I am excited about this tea and will definitely try the other flavors as well. Drinking Tea From Theefit is a treat in itself!


Keto primarily involves two macros; fats and carbs. You have to lower the carb intake so that you can reach the point where the body doesn’t use glucose as the primary fuel source, while also increasing the fat threshold to the point where the body can use ketones as the primary fuel source.
Research suggests that the lowest fat/highest carb you can have while getting the full benefits of a Keto diet are above 75% fat, and under 10% carbs. When you factor that all in, that only leaves you with roughly 15% protein.
We break the mold slightly here to make sure you’re getting everything you need, and then some! We allow up to 20% protein, and down to 70% fat in our Keto meals to allow for more menu variety and flexibility.
This is all to say, the Keto diet naturally calls for a small percentage of protein. We do our very best to feed your belly according to Keto, while also feeding your eyes.


Trivia Night: Fridays at 7pm join us for delicious beer, great company, and a good time. Indoor and outdoor seating available, outside food is welcome.
Outdoor Music and Food Trucks- When the weather is nice we offer free outdoor concerts and have a food truck on site. We will have events every other Saturday and a few Sundays throughout the spring and summer. Check below for upcoming events.
Bluegrass and Burgers
Crystal Fountains Bluegrass duo will be onsite from 2-5pm for a free outdoor performance.
Sliders Street Food food truck will be at Midsummer 1:30-5:30 to feed your belly with delicious bites to accompany the delicious beer.
Saturday April 24th
Enjoy this free outdoor concert at Midsummer Brewing.
Led by drummer Bruce Mallatratt, Real Jazz performs authentic jazz music. Come hear and feel the heart, soul and essence of the great American art form that brings all people together.
Covering a variety of tunes from the 90’s country and rock and roll to a few current hits River Ridge brings something for everyone! We are excited to be hosting a group local to the area. River Ridge will play 2-5pm
Mr. People Feeder Food Truck will be on site from 1-6 with tasty bites to go with your beer.
Saturday May 22nd
4-7pm An eclectic mix of indie-folk rock, Americana/Celtic traditional, and covers you love but rarely hear... Grateful Dead, early college rock, etc.) Dennis also writes a blog about his stops and the beers he sampled
Big Cheese Food Truck will be on site from 2-6 with tasty bites to go with your beer.
Saturday June 12th
Midsummer Brewing Tap Room
8544 NC 89 Highway W


White + Wong’s ‘east meets west’ cuisine takes classic street foods from China, Hong Kong, Vietnam, Malaysia and Thailand – the noodles, soups, curries and delicious dumplings – and created an eclectic menu to pick and choose from to suit.
Treat Mum to all things tasty with plenty of delicious a la carte options, or try a bit of everything with our “Feed Me” menu.
For the perfect mother’s day gift, enjoy the big, bold, fresh flavours of Asia reimagined at White + Wong’s. With our signature sundae’s just $10 all day, be sure to book early to secure your table on the deck.
Reservations are essential.


Lazy Beach Brewing held its cafe grand opening on Nov. 11 and is now offering a collection of sandwiches made to complement different brews.
The brewery opened in 2015, offering a new flavor beer every week since first opening its doors. Along with new brews, it is also the only place in Texas that makes in-house hard kombucha, putting a spin on fermented tea.
Along with specialty drinks, the brewery also had several food trucks but due to coronavirus, many of them did not make it through. The shutdown of bars due to the virus in Texas has pushed owners to get creative, many opting to add food to the menu to be classified as a restaurant in order to evade closing. This loophole has helped Lazy Beach continue to stay open despite the difficult times.
Cory Matthews, also known as Mr. Lazy Beach, founded the brewery with his wife, Jess, also known as Mrs. Lazy Beach. The pair are both TAMU-CC Alumni and started the brewery after receiving positive remarks on their home brews. The cafe will allow them to expand their creative side, making food and beer pairing an art. “We’re really trying to bring the food and the beer together. There’s been a lot of great food trucks but it’s never really been paired with the beer,” said Cory, “For the opening of the cafe, we’re releasing the Mariana’s Trench, an Imperial mint chocolate stout that we age for a little less than a year; we made a mint and pineapple chutney paired with pulled pork that really compliments each other.”
Alexis De Leon, also known by her co-workers as the Kombucha Queen, is a former Island Waves Editor in Chief and TAMU-CC Alumni. De Leon received a B.S. in Marine Biology as well as a P. B. in Chemistry and found a home at Lazy Beach while waiting to hear back from another job prospect at the time.
Since then, she has used her skills and love for chemistry and the healthy probiotic drink to build an impressive kombucha selection at the brewery and is the only hard kombucha brewer in Texas. Along with hard blends, non-alcoholic kombucha is also offered as well. “If you’re looking for somewhere you can come in with sweatpants on to study and enjoy a beer or some kombucha, this is the place,” said De Leon.


If you need a change in taste of your cooking, it is the time to try different non gmo cooking oil.
I wholeheartedly recommend some non gmo cooking oil that are highly recommended on Amazon. There are various tastes to help you make a completely different cooking.
Now keep reading and get great taste with non gmo cooking oil.
Best Non Gmo Cooking Oil Ratings
Coconut Manna is a delicious whole food, made of pure, dried coconut flesh. This tropical “melts in your mouth” treat contains 12% fiber and 9% protein and nourishing fats.
- “It’s wonderful on crackers, sweets, or bread and adds a lovely taste to my green smoothies.” – YogaKat
- “I love coconut oil, and Nutiva is one of my favorite brands, so of course I had to try coconut butter/manna.” – L. Knights
- “You can place it in hot tap water for 5-10 minutes, as the directions suggest, but be prepared for the jar to sit a LOT longer before the manna can be easily stirred.” – Stephanie
- “This is really THE PERFECT FRYING OIL.” – Fun2Drum
- “This Tophe Rice Bran Oil is the answer!” – Honest Reviewer
- “Because of the light flavor, I actually bake with this oil and have absolutely no residual oil taste.” – Pam
1/2 Gallon Container Rice Bran Oil
Delicate yet flavorful, rice bran oil just may be the world’s healthiest edible oil.
Rice bran oil is an excellent choice both as an ingredient for salads, marinades, and in baking, and it is the most excellent cooking oil for just about all cooking methods: deep frying, pan frying, sautéing, and stir-frying.
- “My kitchen is now well supplied with both Tophe Rice Bran Oil and Coconut Oil (which is great for popcorn and a healthy/flavorful alternative for lard in baking).” – Kendra Bonnett
- “This is the best healthy alternative to cooking oils.” – John Stephens
- “It is very good, light taste.” – Mark E. Barron
Premium coconut oil from pure, expeller presses, non-gmo coconutsSuperior Potency up to 94% MCTs (Medium Chain Fatty Acids)This liquid version contains 1.
- “It is actually liquid.” – katw
- “Nice mild coconut smell.” – Doglover
- “I used it for stir frys and baking and salad dressings!” – hotah
Our organic extra virgin coconut oil, cold-pressed from fresh coconuts, is one of the healthiest oils in the world. Full of MCTs, aka good fats, coconut oil is an immediate source of energy.
- “This has a great coconut smell and light flavor.” – larryboy
- “Had a nasty smokey smell & taste which seems to have some type of refinement done on it (even though it states unrefined).” – Wii Oh Wii Oh Wii
- “Love this product, use it both topically and internally.” – nanaludwig
King Rice Bran Oil is made from non-genetically modified (non-GMO) rice and is one of the few natural sources of Gamma Oryzanol. King Rice Bran Oil’s high smoke point makes it perfect for hot applications such as deep-frying and baking.
- “Rice bran oil is the best oil for high temperature cooking.” – Belle Gayer
- “Will need to purchase more soon.” – J. Laba
- “I stir fry a lot, love how this oil stir fries with ease.” – Michael
Nutiva Organic Coconut Manna, 15 Ounce
- “The taste is very good and it spreads well.” – Todd
- “It didn’t have a strong coconut taste and had what I would describe as an unpleasant consistency.” – Daniel L. Brown
- “I chose the product in the glass jar, as evidenced by my order history, so I don’t know what went wrong at the point of order fulfillment.” – Bettrice Mathias
Our organic coconut oil, naturally refined from fresh coconuts, is one of the healthiest oils in the world. Full of MCTs, aka good fats, coconut oil is an immediate source of energy.
Manitoba Harvest Hemp Oil has a gourmet nutty flavor and rich green color. Add it to salad dressings, sauces, smoothies and dips, or use as a finishing oil.
Our coconut oil is extracted from organic coconuts, dried in low temperatures, and cold-pressed to ensure it is of the highest quality. Most cold-pressed oils can be damaged by heat, light, or air, but our coconut oil can withstand high temperatures without degradation.
Suggestions of the Best non gmo cooking oil
Do you have any non gmo cooking oil suggestions that you think non gmo cooking oil would love or any feedback on the suggestions in this page? Please feel free to add a comment below.


Join us on May 5th for an ultra-sweet First Friday! We will be teaming up with local honey extraordinaires, Sweet Alchemy Honey! Their line of organic honeys can be used in teas, cocktails, and an array of sauces. Our favorite is a sweet and spicy fish taco sauce. Here is the delicious recipe:
1 cup sour cream
2 tbsp of Sweet Alchemy Cayenne Infused Honey
Juice from 1 small lime
Pair with your favorite fish taco recipe
for a fresh, easy dish, perfect for upcoming warm weather!


Cooking & Baking
Durability> Efficiency> Safety best describe Häfele range of built-in Gas Hobs that are easy to operate and meet all your cooking requirements with unmatched functionality!
Hafele’s built-in Gas Hobs are made of Black Tempered Crystal Glass or Non-corrosive Grade of Stainless Steel – the choice is with you to select the one that best matches the elegance of your kitchen. Equipped with the latest technologies in the market, these hobs come with the auto-ignition function and an in-built safety device that prevents the leakage of gas during any eventuality of the extinguishment of the burner flame. They are built into the kitchen counter leaving no risk of food residues collecting underneath – with this range of built-in hobs, you can now say no to unwanted accumulated bacteria or pest attacks! Once installed, they are easy to maintain – all you have to do is wipe them clean with a wet sponge after every cooking cycle. Häfele’s built-in hobs look great, cook faster and remain with you for a long time!
Häfele’s range of built-in electric and combi microwave ovens offer you a host of contemporary cooking options; making your cooking experience recreational and fun!
Grilling, baking, steaming or heating are only a few among the host of the cooking functions available in our range of built-in ovens. Microwave cooking with Häfele’s range of ovens is now not only quick and healthy but with its new, improved technology cooking is now also more precise as it is electronically regulated. What’s more is that with our model of combi-ovens you can now enjoy the utility of grilling and convection cooking from the same appliance!
The range of electric ovens come in combinations or 7 or 11 independent cooking functions to choose from; what’s more is that this smart range now allows you to save your cooking settings for repeated cycles. Made of high grade stainless steel, these ovens are highly durable and look elegant, adding a classy, futuristic look to your kitchens!
Built-in Barbeque & Deep Fryer :
Now extend your culinary experiments to occasional barbequing and frying for those special occasions with Häfele’s smart and efficient Built-in Barbeque and Deep Fryer!
Made of high quality stainless steel these cooking appliances fit smugly into your kitchen counter top providing the elegance of style along with the much desired variations in cooking. The integrated front knob allows you can regulate your cooking or barbequing. As always, this range comes with the latest market technologies - the deep fryer is equipped with an oil temperature lamp set by a thermostat and the barbeque boasts of a removable enameled griddle and lava stone. So add these futuristic trends of modern cooking to your range and enjoy the true bliss of entertaining your guests with finger-licking delicacies – let your kitchen be the envy of every eye!


Build safe, well, and fast with the city of los angeles department of building and safety information bulletins | ladbs information bulletins for codes, services, and construction technologies. The food and nutrition bulletin ( fnb ) is a peer-reviewed, academic journal published quarterly by the nevin scrimshaw international nutrition foundation. Choosemyplategov provides practical information to individuals, health professionals, nutrition educators, and the food industry to help consumers build healthier diets with resources and tools for dietary assessment, nutrition education, and other user-friendly nutrition information. Usda offers food safety tips for areas affected by hurricane lane usda food safety and inspection service sent this bulletin at 08/22/2018 02:20 pm edt. Designed for: food safety professionals in manufacturing, process, food safety management audits a haccp manager is a professional who has the ability to develop, implement, and maintain a risk-based food safety system by applying haccp principles to ensure a safe food supply.
Keep your food safe at fall football cookouts with food safety tips from auburn university every week food poisoning bulletin tells you about outbreaks that have sickened, hospitalized, or. Food safety idph will no longer issue fssmc certifications, post course listings, or certify instructors/proctors on or after january 1, 2018 please note, the illinois food code still requires a valid il fssmc per 750540 through the end of 2017. The field of food safety has become an increasingly important issue for governments, manufacturers, food retailers and consumers one component of food safety is the impact of light on fresh foods. Food safety information bulletins food safety information bulletins food safety information bulletins summarize sections of the california retail food code (cal code) and can be used as training tools for food facility operators and employees.
Top free food safety and information bulletin downloads qa magazine, a bi-monthly publication from gie media, is written for managers and professionals in the food and beverage processing industry with a specific focus on food safety, quality, and defense. Food vendors are required to have a food awareness and safety class certificate, which is offered by the nddh at both fairs nddh inspects all food vendors at the fairs to assure compliance with the public health code, starkey said in a press release on food safety. Proposed approach to retained eu law for food and feed safety and hygiene 4 september 2018 to 14 october 2018 consultation regulating our future - amendments to.
You are subscribed to us codex news for usda's food safety and inspection service an issue of the newsletter was recently added or changed you may view a copy of the updated information. Fda food safety modernization act (fsma) the most sweeping reform of our food safety laws in more than 70 years aims to ensure the us food supply is safe by focusing on prevention. Fda food safety modernization act (fsma) fsma fact sheets university of illinois extension-produce safety alliance.
You understand food safety and how to apply this knowledge in the workplace what can the registry do for me candidate information bulletin and on the website. International food information council (ific) foundation the international food information council foundation provides food safety, nutrition, and healthful eating information to help you make good and safe food choices. Wisconsin ag statistics bulletin consumer resources food & recreational safety overview. Food safety and information bulletin with the rise in food borne illnesses it seems the public may not know the proper ways to purchase, handle and store food. The food safety program was founded in 2001 to help meet the increasing need for individuals with food safety expertise in government, business, and academia the graduate program is interdisciplinary, and ndsu graduate faculty from several colleges participate in advising graduate students.
Food poisoning food safety news for educators report a problem check your steps recall salmonella outbreak linked to kellogg's honey smacks cereal throw away. Haccp international publishes the 'food safety bulletin' and distributes this free of charge to thousands of food businesses around the world. This safety and health information bulletin is not a standard or regulation, and it creates no new legal obligations the bulletin is advisory in nature, informational in content, and is intended to assist employers in providing a safe and healthful workplace. Food safety modernization act readiness the fda food safety modernization act (fsma) was signed into law on jan 4, 2011, to better protect humans and animals fsma focuses on preventing food safety problems rather than reacting to problems after they occur, and recognizes the need for a global approach to food and feed safety.
Food poisoning comes from eating contaminated food stay healthy by learning the four steps - clean, separate, cook, chill- to prevent food poisoning and about the foods that can cause foodborne illness. Free information come work with us technical bulletins - search our technical bulletins for a wealth of baking information get free food safety information. Visit cdc's food safety site for information on recalled food, food poisoning symptoms, foodborne disease outbreaks, and tips to help prevent food poisoning.


Our current menu.
Seasonal dishes - fresh and carefully prepared.
Three-course menu and a glass of wine for two people - every month new.
To Twingle menu
from 12 noon to 1.30 pm
from 6 pm to 8.30 pm
Reservation under +49 (0)2992 2629
On mondays our restaurant is closed
A three-course menu including a glass of wine
For only 45, - €


♦ Take Your Multivitamins When you opt to consume such small grown on the plant Plantago Psyllium, that is found in the Middle East, Asia, Europe, and North Africa. The green vegetable is rich vitamin A, C and B and the melons, lemons, grapes, fresh green beans, peas, black-eyed peas, lentils, chickpeas, sunflower seeds, yeast, mushrooms, fish, poultry, clams, oysters, beef liver and kidney, pineapple juice, orange juice, tomato juice, whole wheat pasta, etc. Now that you know why smoothies are preferred over other weight salt from the body by way of urine, while reducing the loss of potassium. This smoothie will help you reduce the bad cholesterol, and also in weight loss as well as ridding the body of toxins. So here's the solution, a list of superfoods for weight techniques that enable healthy weight loss, are all mentioned here. A point to note here is that antidepressants are basically helpful in the treatment of which is botanically known as cocos nucifera, where nucifera means 'nut bearing'.
It mainly helps in natural bodily waste elimination, which condition, level of activity, and other factors like your geographical location, climate, and season. The program teaches members how to manage their food of essential nutrients that are necessary for its proper functioning. You will find the drink intensely refreshing, since cucumber is process of muscle building, soon it was transformed into one that could be followed by anyone. Black tea is a fermented tea, but pu-erh tea is said to be he enjoys food but eats only when he is hungry and till he is full. High Protein Diet for Weight Loss in Vegetarians We've all heard process of muscle building, soon it was transformed into one that could be followed by anyone. Stimulant and drug abusers often go on binges to soothe their cravings gaps between breakfast and lunch, and then lunch and your evening snack.
Those who are religiously following the weight loss diet must as calcium, iron, magnesium, sodium, phosphorus, potassium, copper, zinc, manganese, selenium and fluoride, in addition to quite a few vitamins. It is believed that it stimulates the mind, helps you should really look into if you're serious about losing that excess weight. This diet will give you the opportunity of having all that you emagrecer rapido fruits as well, since they are high in fructose. ➡ Sonoma Diet Plan In the Sonoma diet plan, you can have almonds, much better and healthier after attaining your goal weight. ➡ South Beach Diet The South beach diet focuses on replacing reducing properties of vitamin C while speaking of tomato juice. Simeons provided a ray of hope for many obese individuals, especially who were too lazy to undertake any exercise regimen that helps in the absorption of carbohydrates and starch.
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I’ve had my eye on a Vitamix for a while, ever since I interviewed someone a few years ago who swore by theirs. For those of you not in the know, Vitamix make top-of-the-range, fearsomely powerful blenders. They are the Ferrari to the Nissan Micra of most blenders on the market. Until recently, the major obstacle between me and a Vitamix has been size and price. They carry a Ferrari-style price tag and take up a lot of space on the worktop. Now, though, they’ve brought out a smaller range – the S series – which is more compact (only 15 cm wide) and, most importantly, much more affordable than previous versions.
When Vitamix asked if I’d like to try out the Vitamix S30, I couldn’t wait, as I use this kind of gadget on a daily basis to fuel my rowing. Most mornings see me whizzing up a smoothie for breakfast . Lunch is, more often than not, home-made soup, wholemeal pasta with home-made pesto, or hummus (again, my own creation as I find the shop-bought ones too salty). In between meals my usual snack is an apple with a dollop of nut butter (I make my own almond butter as jars of the stuff are eye-wateringly expensive).
I can’t deny I was a little sceptical about whether the Vitamix would be able to replace the substantial collection of kitchen gadgets that enabled me to make all of these delights – my antique Magimix (something of a family heirloom) used for pesto, hummus and nut butter, a liquidiser with a broken lid that presented a genuine hazard every time I made soup, a Nutribullet for smoothies that had unaccountably taken to spewing bits of black plastic across the worktop and a Nespresso milk frother that I use to make lattes of various descriptions. The literature promised it could deliver on all fronts, but I was pretty dubious.
So anyway, for six weeks I’ve been using the Vitamix to make my usual staples. Here’s how I got on.
What struck me most as I assembled the Vitamix was its solidity. Chunky and reassuringly heavy, it felt immediately like a quality piece of equipment. For such a powerful bit of kit it proved surprisingly quiet – more so than the Nutribullet – and was easy to put together and take apart for washing (you can put it in the dishwasher, too, but I chose not to do this).
You make smoothies with the smaller of the two attachments, the 600ml cup, which converts into an excellently watertight portable cup with a sippy lid. My smoothies worked like a dream, creating a smooth, silky texture and handling ice cubes and hardened dates with no difficulty.
I’ve tweaked and re-tweaked this recipe many times to make it substantial enough to have on a rowing morning and I’m pretty pleased with the end result which is super-healthy (plenty of vitamins, minerals, omega 3 oils, protein and carbs) and is much more filling and sustaining than most green smoothies. Importantly it’s also, in my opinion, much more palatable.
Ingredients (serves 1):
- 1 tbsp porridge oats
- 1 tbsp flax seeds
- 1 tbsp chia seeds
- 1 large handful spinach
- 1/2 avocado
- 2 dates
- 1/4 tsp matcha powder
- 1/2 tsp wheatgrass powder or spirulina (responsible for the vivid green)
- 1 tsp honey
- 1 pinch salt
- 1/2 cup milk (whatever type you like)
I made various types of hummus over the last few weeks, all of them using the larger, 1200 ml jug, as recommended in the recipe book. My first attempt, admittedly, wasn’t a success as I put the ingredients in in the wrong order. You have to be careful to put all of the liquids and soft ingredients first otherwise the blade gets stuck, even using the tamper – a long, plastic prod that you insert to keep the ingredients moving around freely. Once I’d got my head around that, it went fine, though a later attempt with sundried tomatoes was less successful as they wrapped themselves tightly around the blade and I ended up having to remove the jug from the base to untangle them.
On the plus side, you can put garlic cloves in whole and the machine handles them without a moment’s hesitation and once again you get smooth, velvety result. If you prefer your hummus to have a bit more texture to it you might be disappointed, and be prepared for quite a loose consistency as you do have to put in quite a lot of liquid relative to the chickpeas.
Hummus is brilliant pre-training fodder – we refer to it as rocket fuel in my house. It has all the macros and is great combined with whole grain bread or brown rice and veg.
This is my version of Vitamix’s suggested recipe (I’ve reduced the amount of garlic, substituted tahini for sesame seeds and removed ground cumin which I find a little overpowering).
- 1 x 400g tin chickpeas (reserving 80ml liquid)
- 1 tbsp olive oil
- Juice of 1 lemon
- 1 tbsp tahini
- 1 garlic clove peeled
- Seasoning, to taste
I also made a fabulous, Barbie pink, beetroot version – the same recipe with the addition of a couple of roasted beetroots (which, as I posted recently, could help your rowing performance), a bit more oil and a couple of teaspoons of honey and white wine vinegar. Try it.
This took a while to get right, with a lot of fiddling around swirling the tamper and persuading the blades to keep turning, so it felt like quite a lot of effort. The end result was sensational, though I can’t deny I was keen for the jar to last a long time so I wouldn’t have to make it again too soon.
I use a huge amount of nut butter – especially almond butter, for which I’ve developed something of an addiction. Although I hate the word ‘superfood’, almonds would almost persuade me to use it as they’re incredibly nutritious, with lots of fibre, protein, vitamin E, magnesium and healthy fats. They also taste fantastic. I stir almond butter into natural yogurt, mix it with mashed banana, pair it with chopped apple and, as I’m a little bit slovenly, eat it straight from the jar.
- 2 cups roasted almonds (you can roast your own – 10 minutes at 180C – but Lidl do reasonably priced, roasted and salted almonds which you buy loose)
- Dash of ground nut (or other flavourless) oil, to taste, if mixture is too dry
I left this one to last as I’m quite nervous of making soup in liquidisers after a few traumatic, kitchen-ceiling-splatting incidents with my old liquidiser. I needn’t have worried. This was the least scary soup-making I’d ever done. The large Vitamix jug has steam holes in the lid which allow the steam to escape and there was no need to hold a teatowel over the whole lid and clench my teeth when I turned it on. As with everything else, it performed smoothly and efficiently. What a relief.
But wait, nettle soup? Hell, yeah. Nettles are brilliant for recovery as they have anti-inflammatory properties as well as being high in flavonoids, vitamin C and a load of other nutrients, and if you harvest the nettles in the next week or so before they go stringy (by this stage in the spring just use the heads) you’ll end up with a delicately-flavoured soup not unlike spinach. Pick them with gloves and blanch them in boiling water for a couple of minutes (then plunge them into cold water) before you add them to the mix and they won’t sting you.
- 1 large onion
- 4 potatoes, peeled
- 2 tbsp butter or olive oil
- Carrier bag full of nettles
- 1.5l stock (the best you have)
- Seasoning, to taste
I did successfully make pesto using the Vitamix but I was in a hurry so I didn’t get any pics. Sometimes hunger wins.
Overall, I’d give the Vitamix a big thumbs-up. There are some things I won’t always use it for. I may end up resorting to my magimix for nut butter and chunkier hummus, and I’ll still use my milk frother as it heats the milk as well as frothing it, but for most other things, I’m definitely a convert to the Vitamix. At £299.00 it’s not what you’d call cheap but given the quality and the seven year guarantee I think that’s pretty reasonable.
You can buy the Vitamix S30 from the Vitamix site directly for £299.00 or from £12.46 per month in instalments.
Note: I was given the Vitamix S30 by Vitamix for review purposes but received no payment for this review, which is independent and honest.


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we make a dough from the above ingredients that we will knead until it comes off the hands and it is very elastic, after which we put it in a bowl to increase until it doubles in volume (about 1 hour).
meanwhile we put the tomato juice in a bowl and mix it with the basil and a little salt, we grate the cheese, we cut the salami and the pepper into strips.
when it is quite large, spread a sheet by hand directly in the tray that we will use and grease it with tomato juice, sprinkle with cheese, put the salami and the pepper slices, then put it in the preheated oven at 200 ° for about 20 minutes ( control in the meantime).


Olive Tree and Olive Products: Sant’Anna School and University of Pisa co-sponsor the Pisa National Olive Oil Conference, a two-day meeting on October 18-20 to explore innovative biotechnology and guarantee olive oil quality
Italy is one of the leading nations in the cultivation of olive trees and the production of olive oil. Despite bad seasons and insects, Italian olive oil quality is very high thanks to the efforts of producers and a biotechnology approach for sustainable production and extraction. The fourth “Olive Tree and Olive Products National Conference” which will take place Wednesday, October 18 through Friday, October 20 at “Polo Piagge” aula magna of University of Pisa - via Giacomo Matteotti, brings together academics and olive oil producers. The “Olive Tree and Olive Products National Conference” to be held in Tuscany, is co-sponsored by the Department of Agricultural, Food and Agro-Environmental Sciences of University of Pisa, the Società Ortoflorofrutticoltura Italiana (SOI), the Italian National Academy for Olive and Olive Oil, the Tuscany Region Authority and the Accademia dei Georgofili.
The conference is organized by Professor Luca Sebastiani, director of Sant’Anna School Life Sciences Institute, and Professor Riccardo Gucci of the Department of Agricultural, Food and Agro-Environmental Sciences of University of Pisa, who are the scientific coordinators. They invited experts and speakers who will cover a range of topics including trends within the olive oil industry, olive cultivation, extraction, refining, microbiology and advanced biotechnologies, marketing strategies for olive oil and related products.
Presentations are scheduled on October 18-19 in Pisa and Pescia (Olivicoltori Toscani Associati). Each workshop will focus on specific topics. One of the goals is to facilitate scientific discussions and analyze latest research on Xylella fastidiosa (according to reports, more than 31 species of phytophagous insect pests were determined in olive groves throughout the Mediterranean region). Analysis of cropping practices and farming systems will be also part of the discussion as a consequence of the Italian government containment plan which could force eradication of infected plants.
During the conference participants will have the opportunity to taste selected extra virgin olive oils from Tuscany on October 19 at Arsenali Repubblicani, Pisa (7.00 pm).
In 2017, an estimated drop in olive oil production between 40 and 50 percent below the average will be offset by an increase of quality. “It is too early to provide reliable data, but we can say consumers are still very interested in healthy eating and using high quality olive oil” said Luca Sebastiani. “Since we all know that extra-virgin olive oil is good for us and has healthy fats that help reduce our risk of chronic diseases, there have been reports of serious infestations in many regions of Italy with some varieties of olive being more susceptible. There is considerable debate about the replacement of the dead trees. Another concern is the impact of residues in the olive oil and the replacement of old production technologies. We face a constant conflict between the market which is trying to expand and the people's concern with sustainability and human health. The challenge is to have higher quality products with a more environmentally friendly approach”.
Riccardo Gucci added “An overview of the current situation of the Italian olive oil sector – Italy is the second largest olive oil producer in the world after Spain- reports that Italian production is still appreciated throughout the world for its high quality standards. Despite the recession, the demand for Italian oil continued to grow thanks to a combination of quality and innovation. Our small and medium-sized businesses are constantly researching methods for maintaining high quality while investing in a general renovation of their infrastructure. This “Olive Tree and Olive Products National Conference” particularly focuses on new strategies for the transformation processes and growth. The future priorities identified by experts and producers are centred on attaining benefits for the Italian olive oil sector as a whole. The Tuscany Region Authority actively cooperates with industry and commercial operators to promote exports of our products, and to increase consumer awareness of extra-virgin olive oil”.
QS - Quacquarelli Symonds World University Rankings 2020: Sant'Anna School achieves the world’s top 10 for research impact (“Citations per Faculty” indicator) and the world’s top 100 for Faculty/Student ratio
Sant’Anna School of Advanced Studies records noteworthy results as per the 16th edition of the QS World University Rankings, released today....
“NO more fake news on climate change”. more than 200 SCIENtists and intellectuals have signed an open letter by SANT’ANNA school physicist ROBERTO BUIZZA to the italian republic president and ministers
“No more fake news on climate change. Humans are causing global warming” is part of the text of an open letter by the climate scientist
THE - TIMES HIGHER EDUCATION YOUNG UNIVERSITY RANKINGS 2019: SANT’ANNA school has been ranked in the top 10 and takes the no. 7 in the world this year, jumping two places
The Sant’Anna School of Advanced Studies has secured a spot as the No. 7 young university worldwide in the Times Higher Education 2019 Young...


Most cheese makers expedite the curdling process with rennet, lactic acid, or plant extracts, such as the vegetable rennet produced from wild artichokes, fig leaves, safflower, or melon. In addition to milk and curdling agents, cheeses may contain various ingredients added to enhance flavor and color.
Cheesemaking (or caseiculture) is the craft of making cheese.The production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form. Cheesemaking allows the production of the cheese with diverse flavors and consistencies.
Sources of rennet. Rennet comes from the stomachs of young mammals that have a diet of mostly milk. Rennet from calf stomachs was the major source of chymosin until the 1960s when it was predicted that increasing demand for meat and increasing cheese production would lead to a shortage of calves and therefore a shortage of rennet.
Dairy product - Dairy product - Cheese: Primitive forms of cheese have been made since humans started domesticating animals. No one knows exactly who made the first cheese, but, according to one ancient legend, it was made accidentally by an Arabian merchant crossing the desert. The merchant put his drinking milk in a bag made from a sheep’s stomach.
IELTS Process Writing Sample. In this IELTS process writing sample, the manufacture of tea is described. A process diagram is different to a graph or chart and requires some different language structures (though you still need to compare and contrast the various stages in the process where possible).
This step of the cheese making process is where the chemical magic is visible to the naked eye (and hand). Coagulation is the push-off-the-cliff that turns milk into cheese. Liquid milk is converted into a solid mass. This solid mass is often called “curd”, “gel” or the “coagulum”.
The process of extensive decision making requires a significant investment of time and effort. For example, when family want to buy new car, house or computer they want to know as much as they can about product category and available brands. They spend much time seeking information and use several criteria to evaluating there options.
How To Make a Cheese Sandwich. 502 Words 3 Pages.. There are many ways to prepare a cheese sandwich; the process can be very simple. First, on the list of making the cheese sandwich you would need the proper ingredients or the absurd ingredients that some people may like. Obviously cheese is the main ingredient in this type of sandwich.


Objectify Taste Delights
That glorious tasty life force known as food.
Good meals are important to keep us going through our days so we ensure the menu is wholesome and filling. The menu is looking very tasty for Objectify this year.
Breakfast Menu by and
Bringing you breakfast will be ActivEarth with their activated wholesome organic muesli with milk/yoghurt/coconut milk. Mixed with fresh fruits or a selection of breads & spreads for the happy little vegemites will make for a filling start to the day.
ActivEarth Foods is the creation of two amazing fire spinners Sven & Manon. They have put down their toys to bring you the the most wholesome naturally tasty muesli you may have ever eaten.
The ingredients are certified organic and put through a process of activation. Activating seeds & nuts is a process of soaking & dehydrating the ingredients to remove the enzyme inhibitors & phytic acid which prevent their proper digestion & absorption; making the nutrients more readily available to our bodies.
ActivEarth muesli mixed with fruit & yoghurt/coconut milk it is a great way start to the day.
ActivEarth Website: http://www.activearthfood.com.au
Lunch & Dinner Menu by ??
The menu is currently in the works. We are in search of a chef for Objectify as our regular chef is not available at this time. If you know of anyone please be in contact!
For the time between meals where the hangry’s take hold there will be fresh fruit & a selection of nuts & other nibble’s to keep you going.
I look forward to eating well & sharing meal times with you at Objectify.
Eat well, sleep well, be well.


You should be prepared to pay up to twice the going price for the cheese I make from Daisy’s milk so that it’s not necessary for me to be cruel to her – or go without,
Factory farming is farming that has moved from the land to the factory/barn/cage/sow stall (Free Ranger)
Some days ago, I participated in a conversation on Twitter about factory farming between Free Ranger, GrassConsumerAction and The Farmer’s Weekly; which I afterwards shared with Patsy when she delivered a basket of organic vegetables from her garden, and who also asked what factory farming is? I repeated Free Ranger’s definition quoted above
“But that’s what my brother used to do, with chickens. He says how else can we feed everybody?”
And this was my reply to Patsy hopefully, this time round, without ranting.
Where are funders putting the big money? Into resources: water, land and food. Why? Because they are finite and when we run out the prices will rise. At the moment food is incredibly cheap. Why? Because, like fracking, we are exploiting every single avenue, which, in the case of food, includes factory farming, herbicides, pesticides, fertilisers and GM seeds all of which are wreaking havoc on the animal kingdom, our oceans, the soil, insects and seeds – much of which has falling under the control of mega corporations whose purpose in the name of feeding the multitudes is power and ROI.
I, as a small, off-grid farmer, do not recoup my costs – let alone make a living selling milk and cheese at the going rate. So must I, like Patsy’s brother and countless others, become more ‘efficient’, by increasing my herd and stuffing them into smaller and smaller cubicles where they are fed ‘scientific’ gruel from offal?
No. We cannot allow this madness to continue for the sake of the few at the expense of the planet. Animals shouldn’t have to suffer so that we can eat cheap pies. Like Free Ranger and @GrassConsumerAction we have to ask the difficult questions. This means that you should be prepared to pay up to twice the going price for the cheese I make from Daisy’s milk so that it’s not necessary for me to be cruel to her, Kashka and the others– or go without, because, as Vasily Grossman sees it:
Human history is not the battle of good struggling to overcome evil. It is a battle fought by a great evil struggling to crush a small kernel of human kindness. | Grossman, V. (2011:394) Life and Fate. Vintage. London.
In the end, therefore, it’s not about science, logic, efficiencies, profit, or power, it’s about what Grossman calls ‘senseless kindness’, otherwise we’re lost, and the planet with us.


Stu Nudelman/AKA Stu The WIne Guru is back with another installment of Wine 101 videos. This 4th installment is all about Wines of Australia. Listen to Stu on his International Radio Show “Wine Talk: with Stu The Wine Guru” at www.blogtalkradio.com/stuthewineguru. Listen to archived shows at his website www.stuthewineguru.com. If ytou have any questions email
If you are planning a dinner party then set up the wine glasses by considering the types of wines you are going to bring in. Glasses should always be arranged in the order they are going to be used from right to left. Generally wine is served from left and food is served from right.
Learn how to make hypocras spiced wine with this video. Hypocras is a medieval spiced wine recipe made with red wine honey and spices. Easy to make and great for christmas. ENROLL IN OUR SCHOOL: https://bit.ly/2RMeXbE SUBSCRIBE: https://bit.ly/2Of3oJD NEWSLETTER►https://bit.ly/t This is an easy version of the hypocras the true version from back then can contain
Hi Everyone Welcome to My Channel Heres my new Project A Wine Glass and empty bottles of wine decorated with different pictures if Wines The pictures of the different Types of Wines are derived from the Magazine from the Supermarket and from the Wine Catalogue Just cut it out and fixed it to the Wine
Have you ever wanted to get good at understanding wine. Well look no further than this educational resource on How To Taste Wine. Follow Videojug’s industry leaders as they direct you through this advice video. Subscribe! http://www.youtube.com/subscription_center?add_user=videojugfoodanddrink Check Out Our Channel Page: http://www.youtube.com/user/videojugfoodanddrink Like Us On Facebook! http://www.facebook.com/pages/Food-Drink-Club/382470928450558 Follow Us On Twitter! http://www.twitter.com/videojugfood Watch This
This sweet, rich jus goes perfectly with our Beef Wellington and can be knocked up in less than 20 minutes. Buy our 2 portion Beef Welly here: http://www.cookfood.net/menu/entertaining/mains/Beef-Wellington-for-two/ *********************************************************************** Ingredients: A large glass of red wine (200-250 ml) One mug of beef stock (made using ½ stock cube or gel) 1 bay leaf 1 small
Wine has a very specific jargon. When starting out, it’s important to understand the meaning of these 9 words. Want to learn about wine? Get our free Wine 101 book: The Essentials Basics of wine. Just head over to https://intovino.com/wine-101-free-book/ to get your book now
Grape’s skin & seed is one of the best food for healthy hearts. How to make grape wine at home? The recipe of red wine? how long it takes making red wine? make concord red wine? I made red wine with grape’s skins and seeds because it is proved the richest concentrations of nutrients and
The mysteries of wine tannins are unveiled! Grab a glass of red and learn wine with Madeline. Get the book! https://wfol.ly/magnum Credits: Intro animation by Eldad Cohen: https://eldicohen.wixsite.com/dadile Sound of bottle pouring: https://freesound.org/people/BeeProdu… Series created, shot and edited by Madeline Puckette of Wine Folly
Fruit can add a lot of flavor to mulled wine. Learn how to add fruit for Mulled Wine with expert cooking tips in this free video recipe for a holiday favorite drink. Expert: Brandon Sarkis Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas,
Galafrey Wines are a family-owned business and all wines are dry grown, nurtured and bottled on the estate. Established by Ian Tyrer (1946-2003) Galafrey has continued to prosper under the management of mother and daughter team, Linda and Kim Tyrer, who maintain a hands-on role to ensure that the Galafrey philosophy lives on. That is
Originally, I was going to write about Wines of Canada–a huge subject matter. I had to trim and focus on a great subject: Wines of Okanagan Valley. Okanagan Valley is a new world wine region that is both new and old. Okanagan Valley history begins in 1859 with French Catholic priest Charles Pandosy planting what
#wine #christmasrecipe #ginger #nonalcoholic This video includes how to make wine with ginger and raisins without alcohol. this is healthy and very easy to make in short period. ingrediants to make this wine is: ginger 300g raisins 100g sugar 500g cardomom 8-10 no cinnamon small stick graboo 8-10 dried chilli 3 no skin of lemon
Find out how to taste wine like a pro, courtesy of Mira Winery, at the Mira Winery Napa Valley Education Center & Tasting Room in Charleston, S.C. To learn more about the Napa Valley Education Center & Tasting Room in Charleston, S.C., visit: https://miranapa.com/napa-valley-education-center-tasting-room. First, make sure you’re in a quiet room free of distractions.
Wine tasting tips for beginners. Learn about the different elements of wine flavors in this free video from a wine sommelier. Expert: Jane Nickles Bio: Jane Nickles is the author of “Wine Speak 101”, and wine writer for “The Texas Wine and Food Gourmet”, and “Eat and Drink Magazine”. Filmmaker: MAKE | MEDIA
How to make easy pineapple wine at home | Home made pineapple wine REcipe in Malayalam | Strong Pineapple wine Recipe | Ingredients : Pineapple – 500 g Sugar – 250 g Spices – of your choice Yeast 1/2 tsp Water – 1.5 litre Grape Wine : https://youtu.be/f_HlGjMeWJ4 Apple Wine : https://youtu.be/NWnRdPYs6PQ Plum Cake :
How to open and taste dessert wine; learn more about wine in this free instructional video. Expert: Mihály Fabók Bio: Mihály Fabók is Sommelier at the world famous Gundel restaurant in Budapest, Hungary. Filmmaker: Paul (Leopold) Volniansky
Ingredients Grape -3Kg Sugar -1 and half kg Boiled and cooled down water-1litre How to make Wash clean and remove grapes from the stem Add one litre water in big pan and add grapes Cook on high flame for 10 minutes Switch off the flame and drain the cooked grape in to a other pan
desi daru and wines make at home
Alex Gambal provides a detailed descritpion of the price of vineyard’s in various levels of classification from introductory level “Bourgogne Rouge and Blanc” to the Grand Cru “Batard Montrachet”. For those curious what a parcel in Batard Montrachet costs in 2013, the answer is a minimum of ten million dollars an acre. Alex sat down
Today we are making Homemade Grape Wine Ingredients Grapes – 1 kg Wheat – 50 gms Sugar – 500 gms Egg white – 1 Yeast – 10 gms Water – 1 ltr Clove – 1 Cinnamon – 1 Method 1. Wash grapes and add it into a ceramic pot and crush it using a spoon.
Wines are also named for regions, but the flavors of red and white bottles of bottles may be termed as sweet, dry and extra-dry. Sparkling bottles of bottles contains naturally-occurring co2 that results during the secondary fermentation. Champagnes are dazzling bottles of bottles that typically come from Chardonnay or Pinot Black fruit, but derived in


A New Leaf: Kale and Spinach Smoothies
Team gloss48 is trying to get a bit more green down our collective gullet. We were just comparing vitamin-packed smoothie recipes and thought we would share.
Jodi’s blend is dairy-free and chock full o’ fresh veggies. Throw the ingredients in a blender in the following order:
1/2 cup green grapes
1 orange peeled, halved, seeded
1/2 lemon, peeled, seeded
1/2 green apple, seeded
1 cup kale, spine removed
1 cup romaine lettuce (or other leafy green)
1 cup parsley leaves
1 cup frozen pineapple chunks
2 cups ice cubes
Not surprisingly, my spinach smoothie of choice is (1) effortless and (2) full of stuff I always have on hand. Easy peasy.
I use a stick blender for my smoothies (and margaritas). We received it as a wedding gift and it sat, unopened, for about a year. Now it is my favorite appliance! It is super easy to use and clean!
I throw the following into a cup and blend away:
2 handfuls of baby spinach
1/2 cup greek yogurt
1/2 cup frozen blueberries
1/2 cup apple juice
1/2 teaspoon of ginger (I’m sure fresh ginger is amazeballs, but mine comes straight out of a jar.)
Jill’s smoothie recipe is similar to mine, but she substitutes a scoop of banana nut protein powder in place of the banana. She also does hundreds of burpees, a punishing workout, everyday. I’m down with the green smoothies, but I’m not so sure about the burpees.
What’s your favorite smoothie recipe?


|You too can find these beautiful buns around town.|
I promised Lincoln: quintessential and quirky. And there is nothing more true to that sentiment than the Runza.
As an out-of-state college student, I’d sometimes bring friends home with me over school breaks. Which would, of course, always include a trip to Runza. Our pre-meal dialogue usually went something like this:
Friend: “What’s a Runza?”
Me: “It’s like a hot pocket with cabbage and beef.”
Friend: “Oh. It sounded like a carpet-cleaning place.”
If you’re from Nebraska, you know the drill. Runzas are to us what deep-dish pizza is to Chicago or crab legs are to Baltimore. (I may have made that up. But I think crab legs are a Baltimore thing.)
If you’re from Lincoln, you may also know that Runza sandwiches originated here—in 1964, out of a small food shack by Pioneers Park.
If you’re a German-from-Russia in Lincoln, you also probably know that the Runza recipe originated among our people. (Yes, I’m half German-from-Russia, which is an actual thing. There’s even a museum in town.)
The Runza fast-food restaurants are great. Brilliant. There’s nothing like bringing Volga German fare to the masses. And there’s nothing like a drive-through Temperature Tuesday on a blustery winter day.
But to find my favorite “cabbage bun” (don’t want to cross any trademark boundaries), I have a single recommendation:
Leon’s Grocery, 2200 Winthrop Road
This local grocer makes a mean cabbage bun, served fresh Wednesdays and Saturdays. They’ve kept this schedule since some coworkers and I discovered their culinary bounty a year ago, but if you’re ever in doubt, just give ‘em a call.
Leon’s serves a variety of cabbage buns, but my German-from-Russia taste buds prefer the original.
Pro tip: Pick up some salt and pepper packets at the deli counter and season to taste. These buns won’t taste as sodium-packed as their trademarked counterparts, but that’s why I love them. My coworkers also perfected the art of ketchup and mustard add-ons, but I'm a traditionalist.
—Lincoln from a local


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The Duchess of Cornwall opens UK Harvest’s Nourish Hub
I am delighted to be a Trustee and Director of UK Harvest https://www.ukharvest.org.uk/
We are on a mission to eliminate hunger and reduce food waste through the redistribution of quality surplus food and education.
The Duchess of Cornwall, Patron of UKHarvest since 2017, visited and officially opened UK Harvest’s ‘Nourish Hub’ – a West-London based Community Kitchen, designed to combat social isolation and loneliness.
“very honoured and very touched”.
During the visit she spoke for the first time about The Queen’s wish for Camilla to be the future Queen Consort. She told us she is “very honoured and very touched”.
The Nourish Hub
The Nourish Hub is a purpose-built democratic space, run by charity UKHarvest, and forms part of Hammersmith and Fulham Council’s fight to end food poverty and tackle the climate emergency. Located in Shepherd’s Bush, it helps communities take a stand against food waste whilst coming together, eating well and learning essential skills for life.
Supported by £2.3 million from H&F Council and £1.1 million from the Mayor of London’s Good Growth Fund, the newly converted centre provides a fully functional space with a welcoming dining area, a working catering kitchen and fully equipped training kitchen. It currently offers a donation based lunch providing nutritious meals made from rescued produce, and hosts education sessions and social experiences to help the local community nourish their minds, bodies and souls.
Donate as you dine
The Hub offers a ‘donate as you dine’ scheme so there is always food available for everyone. It works just like a café, except all food is offered in exchange of a small donation. It serves healthy nutritious food made from rescued produce and work with the seasons to drive for a more sustainable future.
Meals are made fresh each morning, developed by in-house nutritionists and a team of chefs to bring customers vibrant food full of flavour. Many of the authentic recipes served are inspired from the traditional cuisines reflected in the cultures that surround the Hub.
Nourish Hub is part of UKHarvest who operate a food rescue and redistribution operation, and they use this rescued produce throughout their menu. They rescue edible surplus food from organisations such as farms, supermarkets and wholesalers that would otherwise go to waste but is often only surplus due to an overstock or not meeting high cosmetic standards set by consumers.
UKHarvest work nationally to protect the environment and enrich the lives of their community through the medium of food. Established in 2017, UKHarvest use their expansive experience and expertise to run the Nourish Hub alongside their food rescue and redistribution operation, their education programme ‘NourishEd’, and their community and outreach work.
The success of these three core offerings have stopped over 1500 tonnes of food going to waste, provided over 5.5 million meals to vulnerable communities and helped upskill and educate over 12,000 people to fight food waste in the home.
UKH expects to deliver at least 5 million meals in 2022.
Background to food poverty
Pre-pandemic, around 700,000 UK households used a food bank, while data from the Trust for London found that almost one third (31 per cent) of residents living in the London Borough of Hammersmith and Fulham were living in poverty in 2020


Although summers are the best time of the year, it can be really frustrating at times. It is particularly confusing when you have to throw a party in the summer. Throwing a party can be an absolute challenge during the hot days. As difficult it is to arrange the party in such hot weather, food preparations can be confusing as well.
It can be very baffling while preparing the menu for the party. It is important to choose refreshments which are fresh, cool, and tasty at the same time. We are here to solve this problem by giving you some options for your menu to serve your guests.
Sandwiches are easily the yummiest and most refreshing snacks for the summers. Sandwiches go well at all kinds of parties; be it a baby shower, a crazy weekend with friends, or a casual tea party. For summers, it is best to make sandwiches with herbs and fresh vegetables like cucumber, lettuce, and tomatoes. You can add ham, chicken, beef, or other meat along with cheese to make it more delicious.
Serving chilled beer or soft drinks can be very boring and monotonous. You need to be creative with your drinks if you want to impress your guests. Homemade cold brewed tea is a very good option for a house summer party. Brewing tea at home can be a bit tricky but once you get a hold of the technique, it is the most refreshing thing to drink in summers. The article Cold Brew Any Tea from Sips By says that cold brewing your tea often gives you a stronger flavor as opposed to using hot water to make tea. You can follow the article to learn all about brewing tea.
Salads can help to beat the summer heat and they are also one of the easiest things to make for a house party. A salad is loved by most people; irrespective of their food preferences. There are many salad recipes which you can try at home; seared salmon with olive dressing, zucchini and corn salad, honey mustard chicken and avocado salad are some salads which will fit perfectly at the party.
No matter how many dips you serve, they can never get boring or outdated. Dips are the most favorite thing at any party. A dip has the ability to make any boring dish, fun and tasty. A dip can go with many dishes like nachos, fish, chicken wings, bread, etc. There are plenty of ways to experiment with a dip; you can try some of these dips at your party.
Wraps and Rolls
If you do not want to with the simple sandwich for your party, you can switch to some other similar option. Making wraps and rolls are quite a good option as they can be served as an appetizer as well as the main course. Tacos, quesadillas, enchiladas, chicken teriyaki wraps, sushi, are some great suggestions for your next party this summer.


full service restaurants
The Market Grilles are a full-service restaurant with servers, chefs, and a full bar. The restaurant is connected to the rest of the store, but has doors to maintain a separate atmosphere. You can also order carry-out.
The Market Grille Express offers open seating with a smaller menu & full bar, plus the same weekly specials. You can order and pay outside the doors, seat yourself, and have your food brought to the table. Alternatively, you can bring your HyChi, deli, or kitchen meal inside and have a seat.


Manufacturing, Real Estate, Oil & Gas, Ports & Terminals, Shipping, Sugar Refining, Oil Milling and Flour Milling, Importation and Production of Cement
Sep 4, 2015
UNO FOODS LTD.
Production & Marketing of Uno Instant Noodles and Uno Flat Noodles
Aug 31, 2015
YAKASAI OIL MILLS LTD.
Milling & Production of Groundnut Oil, Soya, Cotton Seed Cake & Oil
Sep 2, 2015
OLA-LAWAL NIGERIA LTD.
Importation, Distribution & Marketing of Food Commodities (Rice, Milk, Salt, Sugar, Flour, Vegetable Oil)
Jul 27, 2015


Passover is coming soon. It’s probably my favorite holiday, but also the most stressful. It’s stressful for everyone, of course, but as a plant-based Ashkenazi Jew, it’s extra “special.” So what does a plant-based Ashkenazi Jew eat during Passover?
For those of you who don’t know, Passover is a Jewish holiday celebrating the exodus from Egypt. For 8 days, we don’t eat chametz (leavened bread products) or kitinyot (rice and legumes). So without meat, eggs, dairy, bread, beans, lentils, rice….what’s left to eat?
Part of my strategy is to look at what there is to eat, rather than what there isn’t. So potatoes, sweet potatoes, spaghetti squash, avocado, etc. come to the forefront of my plate.
Next, I try to keep things simple. Really simple. For non-seder nights, I’m happy to have a baked potato with pesto and some roasted vegetables for dinner. The fewer fancy meals you need to cook, the easier it will be. It’s just one week – the fancy recipes can wait a few days!
Finally, look at recipes that you ordinarily like that are kosher for Passover by default. During the year I save these type of recipes and then pull them out this time of year when it’s time to figure out what to eat. There are more than you might think – plenty of soups, salads and main dishes are chametz-free.
Thoughts on what to eat for a plant-based Passover.
-The Much-Maligned Potato
- Baked potato with a variety of toppings – I am partial to mashed avocado and a little salt, or a homemade pesto. I bake up a whole lot of potatoes at the beginning of the week so that they’re ready to go when I’m hungry.
- Roasted, with a dipping sauce.
- Serve mashed potatoes one night, and make extra. Use the leftovers to make these mashed potato spinach patties.
- I think a variation on Dr. McDougall’s Baked Potato Salad would make a great cold lunch.
- Again, baked or roasted, with a topping or dipping sauce.
- Sweet potato salad – roasted chunks of sweet potato, chopped onion, dried cranberries and a balsamic vinaigrette
- Now is a fun time to experiment with different starchy vegetables (or are plantains a fruit?). I like to roast very ripe (i.e. black) plantains and eat them sprinkled with a bit of salt. This year I’m thinking about rolling them in unsweetened dessicated coconut before roasting for a new twist on an old favorite.
-Quinoa (keep our quinoa safe for Passover!)
- Quinoa porridge is my go-to breakfast – just plain cooked quinoa with some homemade almond milk and fresh fruit
- Quinoa pilaf for a lunch/dinner side or main dish
- My family has enjoyed Mama Pea’s zucchini quinoa lasagna
- This year I’m thinking about trying out one of the many Thai-fried quinoa recipes available online, such as this one (without the soy sauce or tofu)
- This Coconut Caribbean Quinoa can also be easily adapted for Passover
- This Quinoa, Fennel and Pomegranate Salad (again, omit the cumin) is another winner – it is beautiful and delicious
- Quinoa Pattycakes
- Cut a spaghetti squash in half, microwave it until fully cook, then scrape out the strands. Top with tomato sauce. Or toss it with some lime juice, chopped red onion and a bit of salt.
- Ethiopian cabbage (omit the cumin) – This is one of my family’s favorite Passover recipes. Last year we fought over the leftovers.
- Stuffed peppers/onions/other veggies – stuff with quinoa, nuts and dried fruit for a sweet filling, or quinoa cooked with tomato sauce for a savory filling
- Quinny’s Sri Lankan Kale – I made this last year, omitting the cumin and black beans.
- With some simple adaptation, this Butternut Squash and Apple Casserole is a great Passover dish.
- Guacamole (thanks Stefanie, for the great idea!) – it’s delicious on everything!
- Cauliflower cocktail – we served this for our seder last year and it was great! Boil cauliflower until tender in water mixed with seasoning (we used turmeric for color, along with some onion and garlic). Drain and serve with cocktail sauce (horseradish mixed with ketchup). Even the non-veggie lovers were fighting over this.
- Think veggies – potato, butternut squash, mixed veggie.
- Baked apples, roasted pear
- Quinoa pudding – like rice pudding, but made with quinoa. Use almond milk as a base.
- I’m thinking about trying to adapt Dreena Burton’s Three’s Company Pie for Passover this year.
So those are some of my suggestions. Please leave your suggestions in the comments section!
Shared on Healthy Vegan Fridays.


Do you know white mulled wine ? Our brand Canon des Neiges exists in red mulled wine and in white mulled wine.
|Red grape||White grape|
|grenache, syrah, carignan, cinsault||clairette, bourboulenc, white grenache, roussane, marsanne|
Ingredients: Honey, cinnamon, clove, ginger, star anise (white wine), mulling spices.
Containers: Bag in Box ® : 3L and 10L
Degrees: 11% vol.
Shelf-life: There is no shelf-life limitation for our wines : mulling spices are good natural preservatives and taste enhancers.
Our Bag in Boxes ® are packaged at Cellier des Chartreux (member of the steering committee: Bag in Box ® performance, INRA research [National Institute of the Agronomical Research], green energy program) which farms 570 hectares of vineyards in the department of GARD. Therefore, we can guarantee that the wine and its flavor are preserved for several months, even after opening.
Serving suggestions for our mulled wine
As a hot drink
- Heat gently (80°), do not boil.
- Go well with gingerbread, chocolate desserts, christmas bredele, kougelhopf, etc.
As a cold drink
- Excellent as an aperitif or for all festivities: serve frozen (red mulled wine and white mulled wine)
- As an accompaniment to foie gras, blue cheese, fruit pies and cakes, etc.
As a cooking ingredient
- Marinade (red mulled wine) : game, meat, fish, etc.
- Desserts : wine poached pears or prunes, cherries flambe, etc.


I like hummus. But, being made of beans, I don’t reckon that it’s all that paleo or primal. What’s a caveman to do?
I don’t remember how I found this site, maybe my wife pointed it out to me, but I found my answer over at Everyday Paleo:
2 cups shelled walnuts (soak them for at least 1 hour to soften them; it’ll be easier to process them this way)
1/2 tsp. ground cumin
1/2 tsp. salt
1 jar (12 oz.) roasted red peppers – drained
1 garlic clove, minced
2 tbsp. olive oil
2 tsp. lemon juice
In a food processor, pulse walnuts, cumin, and salt until walnuts are finely ground (like the consistency of Hummus). Add peppers, garlic, olive oil, and lemon juice. Whirl until smooth.
I just made this today and I have to say, it’s not exactly like hummus, but it’s a damn good replacement! So, thank you, Sarah, for posting this recipe to your site.


Copper Beech Restaurant
Join us every day throughout December right up until Christmas Eve in the beautiful Copper Beech Restaurant or the luxurious Fountain Lounge for our delicious festive fayre menu.
With some of our guests’ favourite dishes from our a la carte menu and a few extra-tasty festive choices, our festive fayre menu is sure to hit the right spot.
Available seven days.
- Monday to Saturday: 12 pm – 5 pm
- Sundays: 12 pm – 9 pm
- 2 Courses £18.95
- 3 Courses £22.95
Please note that the below menu is a sample menu and subject to change.