Zartes Fleisch, knusprige Panade und deftige Sauce – das macht Tonkatsu genauso aus wie das beliebte Wiener Schnitzel. Es sind die feinen. Die Tonkatsu Soße ist eine ganz spezielle und traditionell Soße aus der japanischen Küche, man reicht sie ausschließlich zu den oben. Tonkatsu-soße - Wir haben 10 raffinierte Tonkatsu-soße Rezepte für dich gefunden! Finde was du suchst - schmackhaft & simpel. Jetzt ausprobieren mit.
Tonkatsu-SauceZartes Fleisch, knusprige Panade und deftige Sauce – das macht Tonkatsu genauso aus wie das beliebte Wiener Schnitzel. Es sind die feinen. Die Tonkatsu Soße ist eine ganz spezielle und traditionell Soße aus der japanischen Küche, man reicht sie ausschließlich zu den oben. Die Tonkatsu-Sauce war anfangs viel einfacher zubereitet als bisher und enthielt ein Minimum an Zutaten. Sein süßlich-salzig-saurer Geschmack harmoniert am.
Tonkatsu Soße Navigation menu VideoHow to Make Tonkatsu Sauce in 2 Minutes
My goodness — I am going to be very busy for a long. Thank you so much for sharing your talent. Baked breaded Tofu Chicken will be my first with Tonkatsu sauce.
Boil and simmer over low heat for about 20 minutes until it gets thickened and syrupy. Strain the sauce in the strainer pressing with spoon to get all the juice.
Discard the filling and keep the sauce in the fridge until ready to use. Thank you! Love how easy this was.
I actually added a dash of sesame oil and it was super delish also! I also love that you added an explanation for Japanese sauces and the differences between them.
The background info really helps! I am pinning this recipe and I just want to tell you how much I am enjoying perusing your blog! I also pinned the Pancit recipe and enjoyed the brief history lesson you provided with it.
That will make an interesting story to share when eating that yummy looking dish!! I just wanted you to know I am enjoying your talent and the energy and care you obviously put into the site.
Thank you for sharing it with all of us. What is Tonkatsu Sauce? Ketchup adds a tangy sweetness that can only be found in tomato based products.
So you can expect plenty of smokiness! Sugar: Just a teaspoon to adjust the sweetness of the sauce. How to Make Tonkatsu Sauce Whisk all the ingredients in a bowl and serve.
Make it Vegan Since Worcestershire sauce contains anchovies, this is not something to offer to your vegan friends. How to Store Tonkatsu Sauce Tonkatsu sauce should be stored in the fridge in an airtight container.
Think of it as medium-thick. Tonkatsu sauce tends to be the thickest of the variations. It has the perfect density to go along with deep fried and breaded dishes.
What to Serve with Tonkatsu Sauce Now, there are a few no-brainers when it comes to pairing this sauce with a dish.
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Nutrition Info. Ingredients Decrease Serving 8. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list.
I Made It Print. Per Serving:. Full Nutrition. Most helpful positive review SunnyByrd. Rating: 5 stars. What I like about this sauce is exactly the thing a couple of people tweaked out - it's not sweet.
Unsolicited my 20yo said "This sauce is incredibly good and spicy. Thanks for the recipe! I made it again tonight for fish katsu and was out of garlic powder so I used fresh - still excellent.
Cook Time: 10 minutes. Total Time: 15 minutes. Instructions For the Tonkatsu Sauce: In a 7 ounce ramekin, stir ketchup, soy sauce, brown sugar, Worcestershire sauce, ginger, and garlic together in a bowl.
Season the cutlets with the salt and pepper. Dust them with flour and shake off the excess. Dip them in the beaten egg and then coat well in the Panko crumbs.
Serve with shredded cabbage or broccoli slaw or coleslaw and Tonkatsu sauce. Notes Tonkatsu is often served with shredded cabbage but we like it much better with broccoli slaw or coleslaw.
Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Skillet Chicken Fajitas. Beer Simmered Brats and Caramelized Onions.
Click here to cancel reply. Leave this field empty. Sylvia W Saturday 27th of July Zona Sunday 28th of July About Me Hi and welcome to my blog.ist eine dickflüssige japanische. Die besten GU Rezepte mit Qualitätsgarantie: Tonkatsu-Sauce | Vegan, Glutenfrei, Gut vorzubereiten | Geprüft, getestet, gelingt garantiert! Zartes Fleisch, knusprige Panade und deftige Sauce – das macht Tonkatsu genauso aus wie das beliebte Wiener Schnitzel. Es sind die feinen. ingatlan-zoldkartya.com: BULLDOG Tonkatsu Sauce (1 x ml) - Jetzt bestellen! Große Auswahl & schneller Versand. Tonkatsu-soße - Wir haben 10 raffinierte Tonkatsu-soße Rezepte für dich gefunden! Finde was du suchst - schmackhaft & simpel. Jetzt ausprobieren mit ♥ ingatlan-zoldkartya.com ♥. I didn't follow the recipe exactly. I eyeballed other ingredients which I believe is essential to Tonkatsu sauce. Measuring to taste: I added a few teaspoons of shoyu (soy sauce), teaspoon of sugar, and about tablespoons of applesauce. 3 Tips to Make Best Tonkatsu at Home. Tonkatsu is actually one of the quickest and simplest meals you can make at home. You just need to know a few tricks to make the perfect Tonkatsu, juicy on the inside and crispy on the outside. Tip #1: Moisten Panko. This is a trick I learned a while ago. Tonkatsu sauce is labeled as a fruit and vegetable sauce, but all you need are four basic pantry ingredients. Another bonus: no cooking is required to make this recipe. All you need is ketchup, Worcestershire sauce, soy sauce, and Dijon mustard. Tonkatsu is served with a savory tonkatsu sauce which is conveniently sold pre-made, in bottles on the shelves of Japanese and other Asian grocery stores. A popular brand of Japanese tonkatsu sauce is known as "Bull Dog Tonkatsu Sauce." It made with a mixture of fruits and vegetables to create a dark and savory sauce that is perfect for tonkatsu.


Supplemental Nutrition Assistance Program
The farm bill is on the verge of expiring. Congress is months away from a new version.
WASHINGTON — As the deadline for Congress to pass a new farm bill looms this weekend, staff members of the House and Senate Agriculture committees say it will be months – if not longer – until they reach agreement on a new bill. Lawmakers must rewrite the sweeping farm bill every five years to set […]
Food benefits for low income families at risk in a government shutdown, White House says
WASHINGTON — As Congress barrels toward a partial government shutdown, the White House Monday warned that a program that helps millions of low income families afford healthy food could see substantial cuts. The White House released a state-by-state breakdown, estimating that nearly 7 million people who rely on the Special Supplemental Nutrition Program for Women, Infants, […]


Local Fresh Food in the Westlake and Loxahatchee Area
The COVID-19 outbreak has affected nearly every aspect of our daily lives. One big area of change has been in the kitchen. More and more people are preparing their own meals and eating home. Many are trying new ingredients, new recipes and making healthier choices. Cooking and baking have become more popular than ever with banana and sourdough breads leading the comfort food trend.
Living in Westlake, local, farm-fresh ingredients are abundant. Shopping at local farm stands and farmer’s markets and preparing meals together can be a wonderful family bonding experience. Adding more fruits and vegetables to your diet can help you stay healthier, more energetic and improve your mood.
Let’s explore all the ways you can eat healthy and where you can find the best local fresh food in the Westlake and Loxahatchee areas.
Tips for Meal Planning & Healthy Eating in 2020
A great way to begin is by planning ahead. You don’t need to try and plan a month of menus, rather start with a simpler week-long plan. Take into consideration what you need, what your family enjoys, your skill level and time required to prepare meals. Don’t go at it alone, get the whole family involved and enjoy the planning, prepping, and cooking process together!
Keep nutrition in mind by emphasizing vegetables and fruits (many in-season right now), whole grains, lean meats. Try new recipes such as making your own pizza from scratch and tofu recipes for vegetarian and vegan options.
Now, make your shopping list, filled with the healthy ingredients you need to create the meals you’ve planned. Stick to your list (and budget) and limit your purchases of sodas, cookies, chips, and such. They aren’t as nutritious as fresh, local items! Here’s a sample list to get you started:
- Vegetables – lots of great fresh options
- Fruits – choose fresh seasonal fruits for the family to enjoy
- Grains and Breads – whole grain breads, corn tortillas, oatmeal, brown rice, and quinoa are all healthy choices
- Sauces – tomato sauce and salsa – you may even be able to find fresh locally prepared varieties
- Milk or Milk Alternatives (almond, oat, etc.)
- Cheese (vegan cheese)
- Eggs – farm fresh are often available at local markets
- Nuts and Seeds
- Seafood – some great fresh catch options are available locally
- Beans – choose dried varieties, which last longer, and cook them up as needed
- Herbs, spices, and seasonings – you’ll find lots of ways to spice up your cooking with fresh herbs and dried spices
Find Local Fresh Food in Westlake and Loxahatchee
Finding a local source of fresh produce provides healthy deliciousness and nutrition that the whole family will love. Additionally, choosing local can be great for the environment!
Here are the places you can shop local products and support your community while enjoying tasty, nutritious foods:
In Loxahatchee Groves, you will find the Swank Farm Saturday Farmer’s Market chock-full of greens, vegetables, flowers, and more. Some local producers include Bread by Johnny, Joy of Garlic, Independent Seafood, Circle Bar C Dairy, Olive Oil of the World, Bonafide Farms, Laurie’s Granola, and Gratitude Garden.
During the week, the farm also offers a drive-thru pickup service for produce boxes; featuring a changing variety like spinach, strawberries, radishes, cabbage, peas, tomatoes, and more.
Location: 14311 N Rd, Loxahatchee, FL 33470
Royal Palm Beach Green Market and Bazaar
In Royal Palm Beach, you’ll find the Green Market and Bazaar offering up fresh produce, baked goods, live plants, honey and more. Open seasonally, and easy to find.
Location: 14311 N Rd, Loxahatchee, FL 33470
Caribbean Plants and Produce
Looks can be deceiving, because while Caribbean Plants and Produce is a plant nursery where you can find a houseplant or a tropical fruit tree, you can also find yummy exotic produce for your family to try.
Visit the produce stand in Loxahatchee and try some sugar apples, annona, jackfruit, and longan.
Rorabeck’s Plants and Produce
Located in Lake Worth, Rorabeck’s nursery and market offer beautiful fresh flowers and plants along with tasty fresh produce and special-order fruit baskets.
Lake Worth Farmer’s Market
On the water in Lake Worth, this Saturday market features fresh eggs, delicious local produce, baked goods, fresh flowers and more. Keep in mind the Market is closed but will reopen for Season 14 in October!
Your Own Family Garden!
You might even try your hand at growing your own family garden! You don’t need a farm or a huge yard. Vertical gardens, herb gardens and even container gardens on the patio make it easy for families to grown their own ingredients and enjoy farm-to-table deliciousness.
Time to Eat!
Once you’ve collected your ingredients and your meals are prepared, enjoy them together with your family!
Sky Cove of Westlake is a great place to call home and enjoy time sharing meals with family and friends. Plan your visit today and find the home of your dreams in Palm Beach county.
For more information or to schedule a virtual tour, contact us today!


The Wellington Club menu offering includes a wide variety of fresh gourmet selections to suit every palate. Our team of chefs select the best from local suppliers to ensure our Members and guests enjoy seasonal produce daily.
In addition to our excellent in house dining, the Club also offer out catering in the Wellington CBD and to members homes by arrangement.
Treats in Transit is a delicious selection of gourmet delicacies for members to takeaway and enjoy at home. These include hearty soups and casseroles made with love in our kitchen as well as gourmet jams, pickles and chutneys.
STUCK FOR CHRISTMAS GIFT IDEAS? Don't worry, we've got you covered.
From Christmas Hams, hand-decorated biscuits, homemade Christmas puddings, champagne packs & gin baubles, we've got a little something for everyone.
Please fill out this quick, easy online form to get your orders in now.
Last orders will be taken on December 8.


In this article, we will be studying the best culinary schools in Mexico. Students should consider culinary schools in Mexico for a truly enriching and unique culinary education experience. Mexico has a rich and vibrant culinary heritage, known for its diverse flavors, techniques, and ingredients.
By studying in Mexico, students can immerse themselves in this culinary culture, learning traditional recipes and methods passed down through generations. They will have the opportunity to work with authentic Mexican ingredients such as chilies, avocados, corn, and various spices, gaining a deep understanding of their flavors and how to incorporate them into their cooking.
Moreover, Mexico’s culinary scene is constantly evolving, with a fusion of traditional and contemporary techniques, making it an exciting and dynamic place to learn and experiment with new culinary trends.
Culinary schools in Mexico offer students an exceptional learning environment that goes beyond the classroom. Mexico is home to a vast array of food markets, street food stalls, and regional cuisines, providing students with endless opportunities to explore and discover new culinary delights.
By being immersed in this rich food culture, students can develop their palate, broaden their culinary knowledge, and gain a deeper appreciation for the art of cooking. Likewise, Mexico’s culinary schools often have collaborations with local restaurants and chefs, offering students valuable networking opportunities and internships to gain practical experience in a professional kitchen. This exposure to the industry can be instrumental in launching a successful culinary career, whether in Mexico or internationally.
Table of Contents
20 Best Culinary Schools in Mexico
Ambrosia Culinaria, located in the heart of Mexico City, stands as one of the most esteemed culinary schools in Mexico. Renowned for its commitment to culinary excellence, Ambrosia Culinaria has been shaping the future of aspiring chefs since its inception. With its extensive range of courses, renowned faculty, state-of-the-art facilities, and dedication to the art of gastronomy, the school has garnered a reputation as one of the best culinary institutions in the country.
Courses and Programs
Ambrosia Culinaria offers a comprehensive selection of courses and programs catering to both amateur cooks and professional chefs. From short-term workshops to intensive diploma programs, the school ensures that students of all levels can find a course suitable for their culinary aspirations. The curriculum covers various aspects of culinary arts, including classic and contemporary cooking techniques, pastry and baking, international cuisine, menu planning, and culinary entrepreneurship.
Culinary schools in Mexico, such as the Escuela de Gastronomía Mexicana, aim to teach students the art and techniques of Mexican cuisine. These schools often offer comprehensive programs that cover a wide range of topics related to traditional Mexican cooking, culinary history, regional cuisines, ingredient sourcing, food presentation, and kitchen management.
Generally, culinary programs in Mexico focus on hands-on training, allowing students to learn and practice their skills in professional kitchens. Students may have the opportunity to work with experienced chefs, learn traditional cooking methods, experiment with local ingredients, and develop their own signature dishes. These programs often include practical exercises, culinary workshops, and internships in restaurants or hotels to provide real-world experience.
The Instituto Culinario de México (ICUM) in Puebla is indeed considered one of the top culinary schools in Mexico. With a reputation for excellence in culinary education, ICUM offers a variety of programs and courses designed to train aspiring chefs and culinary professionals.
ICUM is known for its rigorous curriculum that combines theoretical knowledge with hands-on practical training. The school focuses on traditional Mexican cuisine while also incorporating international culinary techniques and trends. Students have the opportunity to learn from experienced chefs and industry experts who provide guidance and mentorship throughout the program.
The facilities at ICUM are well-equipped, including state-of-the-art kitchens and classrooms that simulate professional culinary environments. This allows students to develop their skills in a realistic setting, preparing them for the demands of the culinary industry.
Le Cordon Bleu Mexico, located in Mexico City, is indeed recognized as one of the premier culinary schools in Mexico. It is part of the renowned Le Cordon Bleu network, which is internationally recognized for its excellence in culinary education. Le Cordon Bleu Mexico upholds the high standards set by the network and offers a comprehensive range of culinary programs and courses.
Students at Le Cordon Bleu Mexico have the opportunity to learn from highly skilled instructors and benefit from the school’s state-of-the-art facilities. The curriculum focuses on classic French culinary techniques while also incorporating regional Mexican cuisine and international influences. The school emphasizes hands-on training, providing students with practical experience in a professional kitchen environment.
Graduates from Le Cordon Bleu Mexico are well-regarded in the culinary industry and have gone on to successful careers as chefs, pastry chefs, entrepreneurs, and professionals in the hospitality industry. The school’s reputation, combined with its strong network of alumni and industry connections, can provide valuable opportunities for students to launch their culinary careers.
Yes, the Centro Culinario de México is indeed one of the culinary schools in Mexico City, Mexico. Located in the heart of the city, it is known for providing professional culinary education and training to aspiring chefs and culinary enthusiasts.
The Centro Culinario de México offers a variety of programs and courses designed to develop students’ culinary skills and knowledge. These programs typically cover a wide range of topics related to cooking techniques, international cuisines, pastry and baking, gastronomy, food and beverage management, and more.
The school’s curriculum often combines theoretical knowledge with hands-on practical experience in well-equipped kitchen facilities. Students have the opportunity to learn from experienced chefs and industry professionals who provide guidance and mentorship throughout their culinary journey.
Tijuana, as a border city with a vibrant culinary scene, has several culinary schools and institutes that offer professional culinary training. One of the well-known culinary schools in Tijuana is the Culinary Art School (CAS). CAS is a private culinary institution that aims to provide comprehensive culinary education and training to aspiring chefs and culinary professionals.
CAS offers various culinary programs and courses that cover a wide range of culinary techniques, cooking styles, and cuisines. Their curriculum typically includes fundamental cooking skills, culinary theory, food safety and sanitation, baking and pastry arts, menu planning, international cuisines, and more. Hands-on training in well-equipped kitchens is often an integral part of the programs, allowing students to develop their culinary skills through practical experience.
CESSA Gastronomía, located in Mexico City, is widely recognized as one of the premier culinary schools in Mexico. With its commitment to excellence in culinary education, state-of-the-art facilities, and distinguished faculty, CESSA Gastronomía offers aspiring chefs an exceptional platform to develop their skills and embark on successful careers in the culinary arts.
One of the key factors that set CESSA Gastronomía apart is its comprehensive and diverse curriculum. The school provides a holistic approach to culinary education, combining theoretical knowledge with hands-on practical experience.
Students are exposed to a wide range of culinary techniques, cuisines, and ingredients, enabling them to develop a strong foundation in the culinary arts. From classic French cuisine to innovative Mexican gastronomy, students gain a well-rounded understanding of various culinary traditions.
Instituto Gastronómico Corbusé, located in Querétaro, Mexico, is a highly regarded culinary school that has earned a reputation for excellence in culinary education. With its comprehensive programs, experienced faculty, and state-of-the-art facilities, Corbusé has become a prominent institution for aspiring chefs and culinary enthusiasts.
Founded with the vision of providing a solid foundation in culinary arts, Instituto Gastronómico Corbusé offers a wide range of programs designed to meet the diverse needs and goals of its students. Whether someone is looking to embark on a professional culinary career, enhance their existing skills, or simply pursue their passion for cooking, the school provides the necessary resources and guidance.
Instituto Superior Mariano Moreno, located in Guadalajara, Mexico, is renowned as one of the leading culinary schools in the country. With its rich history, commitment to excellence, and comprehensive programs, the institute offers aspiring chefs the opportunity to receive a top-tier culinary education.
Instituto Superior Mariano Moreno has consistently maintained its reputation for producing skilled and innovative culinary professionals. The institute takes pride in its state-of-the-art facilities, experienced faculty, and diverse curriculum, which combines theoretical knowledge with practical hands-on training.
Colegio Superior de Gastronomía (CSG) is recognized as one of the premier culinary schools in Mexico City, offering top-notch culinary education and training to aspiring chefs. Founded in 1995, CSG has established itself as a leading institution dedicated to the art and science of gastronomy.
Located in the heart of Mexico City, CSG provides a vibrant and dynamic learning environment for students passionate about the culinary arts. The school is known for its commitment to excellence, professionalism, and innovation in culinary education. It offers a wide range of programs and courses that cater to different levels of expertise and interests.
CSG provides a comprehensive curriculum that covers various aspects of culinary arts, including cooking techniques, menu planning, food preparation, baking, pastry arts, international cuisines, food and beverage management, and gastronomic culture. The programs are designed to provide students with a solid foundation in both theoretical knowledge and practical skills, preparing them for successful careers in the culinary industry.
Other Culinary Schools In Mexico
- Universidad del Claustro de Sor Juana (Mexico City)
- Centro de Estudios Superiores de San Ángel (CESSA) (Mexico City)
- Cocina con Alma (Guadalajara)
- Instituto Gastronómico Internacional (Cancún)
- Instituto de Estudios Superiores de Gastronomía (IESGA) (Cancún)
- Instituto Mexicano de Gastronomía (IMG) (Mexico City)
- Universidad del Valle de Atemajac (UNIVA) (Guadalajara)
- Instituto Culinario de Guadalajara (Guadalajara)
- Escuela de Artes Culinarias de la Riviera Maya (Playa del Carmen)
- Instituto Culinario de Veracruz (Veracruz)


Hours of Operation: Monday: By appointment only
Tuesday: By appointment only Wednesday: 10AM-3PM Thursday: 10AM-4PM Friday: 10AM-5PM
Saturday: At Farmers Market only (Finger Lakes Welcome Center)
Sunday : Closed
Jun 5, 2021
1 min read
Everything Cream cheese:
If your smelling garlic on Seneca Street it’s just us at the Gourmet Butter Shop whipping up a fresh batch of our Everything cream cheese!


An American documentary showed that eating meat is dangerous as smoking!!
A documentary about “What the Health” that it’s shared on Netflix mentioned that the World Health Organization (WHO) has classified meats into a group of carcinogens as cigarettes.
Kip Andersen, co-director of the film indicated that the risk of developing colorectal cancer is 18% if an individual how daily eats a bacon portion. Red meat caused the same risk rate to 17%.
Even the proofs about the risk of cancer caused by eating meats “The Rumor Detector” said for the Science-Presse Agency (Quebec) that’s is an exaggeration to conclude that eating is as harmful to health as smoking cigarettes.
WHO (World Health Organization) and IARC (International Agency for Research on Cancer), have classified red meat as a “Probable carcinogens”.
Red meat consumption has not yet been established as a cancer’cause but, red meat diets could be responsible for 50,000 cancer deaths per year worldwide that’s contrast with:
- 1 million cancer deaths due to Tobacco consumption.
- 600 000 cancer deaths due to alcool consumption.
- 200 000 cancer deaths due to air pollution.


Herring gull (Larus argentatus)
Size: 55 - 67 cm
Population at Anda: Hekker ikke på øya
Collecting herring gull eggs has always been an important part of the coastal life in Stø and the land owners and collectors divide the eggs between themselves. The eggs are a good source for protein and in addition very tasty! People use to collect egg during the three first weeks in May and this is still allowed on the small islands surrounding Stø.
The herring gulls visit Anda Island to feed on the eggs of other seabirds and sometimes they take kittiwake chicks and even adult puffins!


I am a proper Oyo lady and I will be sharing the recipe for one of our special soups today.
– 1 Cup Black eyed cowpea
– 1 Medium sized Onion
– 1 Scotch bonnet
– 2 Tbsp Locust bean
– 1 Tbsp Ground crayfish
– 1/4 Cup deboned smoked mackerel (optional)
– 1/4 Cup Palm oil
– 1 Seasoning cube
– Salt to taste
* Soak beans for 10 minutes. Rub between fingers to remove seed coat. Soak for 3-4 hours. If in a hurry, you may cook with potash to reduce cooking time.
* Boil peeled beans in 1-1.5 cup water till very soft.
* Allow to cool. Pulverise with onion, pepper and locust bean (and deboned smoked fish if using) to give very smooth paste using your kitchen blender.
* Turn paste into a cooking pot. Add ground crayfish, palm oil and seasoning cube. Allow to boil for 5-7 minutes. Make sure to stir at intervals to prevent it from burning.
* Voila. Your bean soup is ready.
* Serve with ewedu soup if you want. (I don’t like the combination of the two though). Serve with beef or chicken from your beef or chicken stew.
* Eat with Amala.
~ MARY’s Kitchen


7 Healthy Guy Recipes
in Under 10 Minutes
Four Seasons Hotel Vancouver
One of Canada’s foremost culinary talents, Ned Bell
is Executive Chef at the Four Seasons Hotel
‘Farms, lakes and oceans to table’ is an essential
mandate of this Okanagan born chef. A good portion
of his life was spent growing up in the Okanagan
valley which has instilled a lifelong passion for fresh
and locally sourced cuisine. His culinary studies
began at Canada’s prestigious, Dubrulle Culinary
School, where instructor Rob Feenie inspired Ned
to follow him to Le Crocodile. Flourishing as an
apprentice under Feenie and Vancouver culinary
legend, Michel Jacob, Ned next moved up as sous
chef for the opening team of Lumiere, a restaurant
that put Vancouver on the global culinary map.
Ned moved east to hone his talent at key positions
in Toronto and the Niagara region before opening
restaurants in Calgary and Kelowna and ultimately
heading back to Vancouver to become the executive
chef at the Four Seasons.
“Food doesn’t need to be complicated, but it is
important to know where it comes from,” says the
chef. Naming his own food philosophy ‘Globally
inspired and locally created,’ it’s a process that
begins with premium ingredients, sourcing the best
of what is available locally and seasonally, and then
focusing on flavour.
When the apron is off, Ned can be found running
local trails, cycling and spending time with family.
This summer, he is embarking on a cross country
cycling journey to raise awareness for healthy and
sustainable lakes, oceans, rivers and communities
coast to coast to coast – follow his journey at
Chefs for Oceans. Chef Bell is passionate about
making a difference to cuisine in Canada. He loves
being part of the vibrant food scene and is particularly
smitten with local farmers markets and B.C.
Once a week I like to go shopping at my local
market, bakery, butcher of seafood shop. Buy
something I have never used before and try
something different, a new ingredient or method
of cooking, try it, you won’t be disappointed.
Make an experience out of it. Challenge the simple
things, start with what and how we eat.
Ned’s Awesome Halibut Burger
with BC Blueberry & Honey Jam
Egg Breakfast Manwich
Mean Green Juice
Spicy Fried Almonds
Gourmet Garlic & Parm Popcorn
with BC Blueberry & Honey Jam
This time of year is perfect for a simple grilled fish burger! And I love halibut or fresh salmon!
We just started picking fresh BC Blueberries! Which make great jams, relishes, chutneys compotes
or ketchups for your next Summer BBQ!
4-5 oz pcs of your fav fresh fish
Try mixing it up and making a BC Blueberry recipe for you next BBQ sauce or fav new condiment.
4 cups fresh BC blueberries
(Ocean wise Halibut, Salmon
or albacore tuna are the best!)
A soft, freshly baked bun
(the bun is just as important as the
fish or the sauce in my opinion)
1/2 cup honey
1 tbsp. sea salt
1 tbsp. cracked black pepper
2 whole limes, zested & juiced
1. Grill or BBQ for about 3-4 minutes per side, seasoning with
sea salt and cracked black pepper.
2. Garnish with butter lettuce, shaved fennel, thin cucumbers,
perfect tomatoes, super thin sliced summer squash or
zucchini, great quality pickles, basically whatever really
good high quality ingredients your like in your burger!
1. Cook everything together in a small pot for 15 minutes.
2. Cool and serve!
This is great on fish burgers, grilled beef, chicken or pork.
Also great on cheese plates and over vanilla ice cream!
Whole grain English muffin
Slice of low fat Swiss cheese
1 tbsp. oil
1. Heat a skillet with the tablespoon of oil.
(One with a high smoke point - grapeseed or sunflower)
2. Beat your eggs and pour into the skillet, cook for a
couple minutes. While your eggs are cooking put your
sliced english muffin into the toaster.
3. Slice up your cheese, some tomatoes, lettuce or any
other vegetables you like.
4. Once your muffin is ready, butter (lightly!) and assemble
5. You’re done, enjoy that Manwich! You deserve it.
1/2 cup quinoa, rinsed
1/2 cup rolled oats
1 1/2 cup almond milk
(or whatever milk you have on hand)
1 1/2 cups water
2 tbsp. maple syrup
1 tsp. vanilla
Pinch of salt
Dollop of yogurt
Handful of dried fruit
1. Bring the quinoa, oats, water and 1/2 the almond milk to
a light boil in your saucepan.
2. Reduce to simmer and cover for about 15 minutes or
until the water is fully absorbed.
3. Once cooked add the second half of the almond milk,
maple syrup, vanilla and cinnamon, stir together.
Leave your porridge to cook for another minute on low.
4. Sprinkle in some dried or fresh fruit and top with a
dollop of yogurt.
1 large ripe avocado
(should be soft to the touch)
1/2 lemon or lime
Salt to taste
1 tbsp. of plain yogurt
1. Mash the avocado with a fork until you have your
2. Squeeze in the lemon juice, add your yogurt and
3. Season with salt and pepper to taste.
1 inch ginger chunk
1/2 lemon- peeled
2-3 stalks of kale
How you prepare this depends on the machinery you
have on hand.
Throw everything into a high-powered blender and pulse
for a minute.
Put through a juicer.
2 cups almonds
Pinch of garlic powder
Pinch of cayenne powder
1. Toast the almonds in a dry skillet over medium heat
for about 3-4 minutes, then transfer to a separate bowl.
2. In the same skillet warm your oil then add the spices,
stir for another 30 seconds.
3. Re-add your almonds and stir until evenly coated.
4. Remove from heat and allow to cool before serving.
Gourmet Garlic &
1/3 cup of popcorn kernels
1. Heat the oil in a large saucepan on medium high heat.
3 tbsp. oil with high smoke point
2. Put a couple of the kernels into the oil, when they pop
add the rest in an even layer on the bottom of the pan.
(grapeseed, peanut or sunflower)
1 tsp. garlic salt
2 tbsp. of extra virgin olive oil
1/4 cup low-fat parmesan
Salt to taste
3. Cover the pan and remove from the heat for 30 seconds
then return. The popping should begin soon, and all at once.
4. Gently move the pan back and forth until the popping
slows down to a couple seconds between each pop.
5. Remove the pan from the heat, and transfer to a large
6. Toss with your olive oil, parm and garlic salt.


Nourishment to Grow
Ladybug is proud to have its own full-service kitchen, allowing us to provide our children with fresh, well-balanced meals daily. Our kitchen meals are optional, and may be ordered at an additional cost.
If you wish to order kitchen lunches for your child, menus are available monthly — simply select which days you'd like to order kitchen lunches for the next month and return the menu order form by the designated date.
Below you will find the lunch menus for the upcoming months. To place your lunch order, simply print out the menu, fill in your child's information, and bring it in to you center.
Please note that each month's menu has a due date. All orders received on or before the due date will be charged at the normal rate of $2.50 per lunch. All orders received after the due date will be charged at a rate of $3.00 per lunch.
We have been with Ladybug since our daughter was only five months old. In the past six years, we have always felt that our children were well cared for and in an environment that encouraged their development. We would recommend Ladybug to any family looking for a caring, nuturing, and educational environment."
~ Parents of a preschooler and school-ager


Experts say that
Amino acids make up about 20 per cent of our body.
They are the second largest component of the body, just after water. The body of a person weighing 50 kg has about 10 kg of amino acids in its composition.
Our muscles, hair, nails and skin, as well as our blood, hormones and our immune system are made up of proteins, which is why our body needs them so much.
Did you know that…
Iguana beer is an excellent source of dietary fibre, which is a dietary component that has health benefits and prevents many diseases.
- It supports intestinal peristalsis (facilitates the movement of food) and promotes the development of beneficial intestinal microflora.
- Reduces feelings of hunger, which promotes weight loss.
- Dietary fibre reduces the absorption of cholesterol.
- Dietary fibre reduces the feeling of hunger, and lowers blood glucose levels, which protects or helps the body in diabetes.
The prebiotics in Iguana beer stimulate the development of normal intestinal flora and encourage the growth of probiotic bacteria. These are undigested (resistant to digestive enzymes in the digestive system) components of our daily diet. They are fermented in the human digestive tract by the action of the intestinal microflora. A number of studies show the potential impact of prebiotic intake on calcium and other mineral absorption, immune system efficiency, gut pH, reduced risk of colorectal cancer, inflammatory bowel disease, hypertension and improved sleep quality.
The amino acids and fibre contained in Iguana beer are an indispensable part of the daily diet of active people, which is why they are often recommended by specialists as having a positive effect on:
- regeneration after exercise
- maintaining a slim figure
Iguana beer also contains white mulberry which is credited with having a significant effect on metabolism in humans.
What makes us
The V-label is the symbol of the Viva Foundation with which vegan products are labelled. In order for such a label to appear on a product, it must meet certain requirements. The product must not contain any ingredients of animal or zoonotic origin (this applies to raw materials, production process and final product). The product must not be tested on animals. The product is free from plant ingredients that are derived from genetically modified crops. Foods and beverages with the “Vegan” label must be prepared separately from non-vegan foods – surfaces and equipment must be thoroughly washed before use in cooking vegan foods.
20 amino acids formula
A special technology for brewing beer and extracting free amino acids from brewer’s yeast, which is a globally unique patent of Iguana beer producer DRINK ID. Thanks to this technology, it was possible to extract the full set of 20 essential and non-essential amino acids in the non-alcoholic beer.
The European Union organic production logotype, a combination of two symbols: the European flag and a leaf, which symbolises nature and the idea of sustainability. The EU organic production logotype makes it easier for consumers to recognise organic products and helps farmers to market them throughout the EU. The logotype can be important for those wishing to consume organic produce that is free of pesticides and environmental pollutants and produced in a sustainable way that respects the environment.
Nutri-Score is a food labelling system based on a scientific method for assessing the nutritional value of products. It supports making informed nutritional choices. The five-colour nutrition label, simplifies the system for assessing the overall nutritional value of a food product. It makes it easier for the consumer to make healthy food choices and compose a healthy diet. The letter A on a dark green background indicates the healthiest products and the letter E on a red background indicates the least healthy products. A healthy diet should consist as much as possible of the products marked with green letters A and B, and have as little as possible of the products marked with orange letter D and red letter E.
BCAAs are a group of 3 essential amino acids (supplied with food) that have a branched-chain structure. They include leucine, isoleucine and valine. They are very important for the body, as it is unable to produce them on its own. An important feature of branched-chain amino acids is that their greatest accumulation in the body is in muscle tissue. Branched-chain amino acids are therefore important for physically active people as they delay fatigue and speed up recovery after training.
PL-EKO Organic Farming
The organic food label lists the information applicable to all food products, such as the name of the product, the name and address of the producer, the date of production, the shelf life, etc. In addition, the label includes the authorisation number given to the certification body by the Minister of Agriculture and Rural Development and the EU organic farming logo. A product bearing this symbol is a product prepared from safe ingredients, the origin of which is known. Such labelling can be important for consumers who want to support Polish agriculture and also want to know where the product they consume comes from.
Pleasurable and useful
TAKE CARE OF THEIR FIGURES
FOCUS ON FITNESS


Hot Fudge Sundae is a Pop-Tart flavor part of the Ice Cream Shoppe Pop Tart line up. They come exclusively in 8 packs.
8 ounces bittersweet chocolate chopped (or morsel) 1/2 cup very strong black coffee 3 tablespoons salted butter, cut into pieces 4 tablespoons heavy cream 1/2 teaspoon cinnamon 1 pint chocolate ice cream
How to Make Edit
In a heavy saucepan over medium low heat melt the chocolate and the coffee; Once melted remove pan from heat and stir in the butter, cream, and cinnamon.
Scoop ice cream into serving dishes top with sauce and toppings of you choice.


The All You Can Eat Fresh Fruit & Veggie Weight Loss Diet
Weight loss is a topic of vital importance for everyone that is truly interested in their health. Although many of us make weight loss our new year’s resolution, it is a topic that must be dealt with year round. The tips in this article are meant to help you become acquainted with weight loss strategies to employ to help ensure you make your goals.
Packing a lunch will keep you from packing on those pounds. Take some time in the evening or the morning before work, to put together a healthy lunch to take to work with you. Bringing in your own lunch will keep you from falling prey to the high calorie items that you will end up with, at your local drive thru.
When embarking on a weight loss journey, especially a significant one, set multiple small goals instead of focusing on the main goal. It is much more daunting to think about losing 50 pounds in 6 months than it is to focus on losing 10 pounds in one month. By choosing the smaller goal, in 6 months you will have lost 60 pounds instead of 50.
A key to losing weight is to cut way down on the amount of fast food you eat. Fast food restaurants serve high calorie foods, which are not only fattening but unhealthy in other ways. Do yourself a favor and try some “fast” ready-to-go foods such as apples and carrot sticks instead.
A good weight loss tip is too consume 6 small meals during the day rather than three large ones. This will allow you to not be so hungry, and you won’t be eating large portions at meal time. Additionally, you will consume less calories.
Look for foods that only contain a few ingredients. Study food labels to see which products have been overloaded with tons of extra ingredients. These are often the most unhealthy foods available. Lose weight by avoiding these fattening options and sticking to simple, organically made foods that are natural choices.
Consuming fiber will help you lose weight. You’ll probably get constipated as you start to lose weight, and fiber will help. Fiber will also help you to feel full longer, which will help you stay away from unhealthy snacks. Fiber is in most fruits and vegetables, and these also happen to be good for you.
Portion your meals out. Avoid using giant plates and bowls, instead, sticking to portion-controlled or children sized plating. First, try by splitting your usual amount and then start using measurements with cups and with your hands, to ensure that you are getting a smaller amount, that still provides enough of the nutrients you need for the day.
A really good way to help you stay fit is to eat every two to three hours. Eating every two to three hours keeps your metabolism elevated and it also prevents you from feeling hungry. Instead of the typical three meals a day, try eating six smaller meals.
Adults should try to eliminate soda and other sugary drinks from their daily routine. They pack on a ton of calories, and will add weight to your body very quickly. Try to replace at least half of your drinks with water. Water will trick your mind into thinking you’re full, and you will lose weight much more quickly.
Many people associate weight loss with eating less. It’s time to associate weight loss with eating more! More fruits and veggies, that is. Identify your favorite fruits and make sure you stock up on them. Love salads or baby carrots? Whatever your veggie of choice is, indulge in it!
Many people drink a glass of juice each day with breakfast, You see this on almost every television commercial, and it seems like a healthy choice. If you switch your juice for a tall glass of skim milk, you will find that you will eat fewer calories throughout the day.
Forget the fad diets. Diets that promise you quick weight loss with virtually no effort should be avoided. While the weight may come off initially, it will be very difficult to follow the diet long term. Also, a fad diet tends to be very restrictive, and you are probably not providing your body with all the nutrients that you need.
Skip the morning latte. It is commonplace nowadays to pick up a full-fat latte on your way to work. This is filled with unnecessary calories. If you need a coffee fix, opt for a low fat latte, or even better, try tea, which is packed with beneficial antioxidants and has much less caffeine.
It is important to keep an eye on empty calories such as chips, french fries, and sodas, because many of the foods we eat these days are highly processed and contain relatively few nutrients, so it is important to make every calorie count. Instead of sodas, drink water and have a piece of fruit.
If you’re one of the many who drinks coffee from coffee shops, try to make your own coffee with skimmed milk and less sugar. Coffee shops tend to fill their coffees with tons of sugar, milk and whipped cream, which makes you gain weight as opposed to losing it.
If you continually find yourself hungry or having cravings at the same time every day, consider whether the times that you’re eating are sufficient. If you’re waiting too long between meals try making them closer together, and just add one more meal at the end of the day. As long as you’re eating healthy, it shouldn’t be a problem.
Keep track of how many steps you take every day. This will help you reach a goal of how many steps you want to take each day. Buy a pedometer, and use it all the time to keep track of your steps. If you don’t get 10,000 steps per day, you aren’t moving enough.
Every one of us has an idea about what we would look like if we were our ideal selves. For many of us losing weight is a vital step toward achieving that vision. By applying the tips from this article you will help ensure that you reach and maintain your ideal self.


Ramen At Home: Become a ramen master without leaving the house
Some of the world’s best ramen is found in Tokyo. But what if a flight to Tokyo is a bit of a stretch, your local neighbourhood has no local shops, and you’re craving ramen? Well, Brian MacDuckston’s guide on how to make ramen is here to help.
‘Ramen At Home: The Easy Japanese Cookbook for Classic Ramen and Bold New Flavors’ is a guide on the preparation of authentic, tasty ramen dishes. Ramen began as a Chinese noodle dish but started becoming widely consumed in Japan just after the Meiji Restoration (circa 1870). However, it wasn’t until after the Second World War that the modern form of the dish began to take shape. Its many transmogrifications have made it difficult to define, but the ‘Chinese noodles’ aspect is key – noodles made with wheat flour, water and kansui (lye water or alkaline salt), This kansui chemically binds the noodles’ ingredients together, giving them a unique flavour and chewy texture. As Brian writes in his book, “Regardless of what goes into a bowl, if the noodles themselves resemble their Chinese ancestors, ramen has no limits.”
“A good bowl of ramen is something personal. Some people like a lot of big, in-your-face flavours, while others want subtle elegance. Some people want huge amounts of fat; the more oil the better. Some bowls can be spicy, some mild. Some people want their ramen to resemble a pizza with tomato sauce and a side of anchovies. Nothing is off the table. Good ramen is good ramen”Brian MacDuckston, Ramen At Home
This cookbook features over fifty simple, tasty recipes for how to make ramen at home. They’re easy to follow, containing detailed instructions for each recipe that make it easy for even less experienced home chefs to prepare. Whether brand new or old hand, the book has everything you need to make authentic ramen bowls in your own kitchen. This includes things from stocking ramen essentials to how to properly add toppings to your now-restaurant quality ramen (!). There are also helpful sidebars on picking out perfect ramen for your mood, as well as trivia on Japanese cuisine and culture.
One stand-out aspect of the book is the sheer range of recipes, as well as the detailed commentary on each. While there are other ramen cookbooks, few are as comprehensive as this. Ramen At Home breaks the recipes down into categories of Shio, Shoyu, Miso, Tonkatsu, and “Other.” This last section demonstrates just how diverse ramen is as a dish, from Tsukemen to Hiyashi Chuka to Abura Soba. The fundamentals of ramen are described in detail, with each element (tare, soup, noodles, toppings) broken down by step-by-step instructions before the detailed recipes are introduced.
Choose your own ramen adventure
The structure of the book is simple. You pick your ‘tare,’ then your noodles, then your toppings. There are vegetarian options included, as well. Each recipe is well-organized and easy to replicate, is accompanied by a difficulty rating, a spiciness index and estimated prep time so you can plan out whether it’s something to knock out on a weeknight or more of a weekend project.
Part of what makes this cookbook valuable is that it allows the reader to choose their level of interest and involvement. You can buy tonkotsu stock, or you can slow-cook pork bones to make it yourself. You may roast your chashu or buy it from speciality shops.
You can buy instant powder for your dashi broth, or you can take kombu and dried shitake to make it yourself. You can make your tare or just use seasoned soy sauce. You can make your ramen noodles or get store-bought. It all depends on your preferences, budget, and available time.
Though the book is only a lean 200 pages, Ramen At Home manages to cover everything: equipment, ingredients, stocks, toppings, assembly, other uses for noodles, et al. The section on side dishes is particularly excellent, giving details on pickled cucumber, mayo, fried gyoza, onigiri, and karaage. It provides even further utility for those whose interest goes beyond the ramen recipes.
If you are living outside Japan, at the end of the book there is a resources section which can point you to where to get the harder-to-find ingredients. (Hint: Amazon).
This is far from your typical ramen book written by a foodie who visited Japan once and thinks they are an expert. MacDuckston lives in Tokyo, regularly travels all over Japan and is one of the world’s leading experts on ramen. He has operated the blog Ramen Adventures for the past decade and written over 1000 ramen reviews. This book is a distillation of the knowledge gained thereby. This gives the reader access to some unique and little-known recipes which only someone with years of experience might bring to the world, such as Yakimiso Ramen inspired by the now-shuttered legendary Tokyo shop Kurui, or an Onion Shoyu Ramen inspired by the little-known Takeoka-style, a ramen style from the Boso Peninsula in the south of Chiba Prefecture. The book is also full of detailed information on the history and culture of ramen, as well as how to eat it in true local fashion.
One criticism is the lack of photos of completed recipes. Another is that there are a few steps which may not be entirely clear to someone new to cooking ramen. For instance, if you have never cooked with seaweed, following the guidelines in the book might not be enough. The tare quantity can also be a bit much, making for a very salty broth, so you’re safe starting with half of the recommended amount and increasing to taste from there. Also, for any readers based outside of the US, the resources are primarily US-based, and the measurements are in imperial units, with a metric-conversion table in the back.
Regardless, the book definitively achieves the goal of bringing authentic ramen to the home cook. It is also worth noting that the ebook version may be useful, seeing as there are typically 4-5 recipes that go into assembling any given bowl of ramen and being able to bounce around while juggling plates (perhaps literally) is helpful.
I haven’t quite made it to making noodles from scratch, but with this book I feel I can get there someday. Even if you’re not brave enough to make your own bowl yet, this book will at least give you a new perspective on your enjoyment and understanding of what goes into good ramen. If you’ve never thought about anything beyond ‘instant’ ramen up until now, Ramen At Home will give you a first-hand appreciation of the complexities involved to deliver an excellent bowl of high-quality ramen. May you never look at a bowl of ramen the same way again!


We are open for business! Come and visit as we grow and expand. For tasting and tours we are currently open Thursday through Saturday from 12–9pm and Sunday from 12–6pm. Sign up for our newsletter to learn about updates on our facility and new releases.
We craft our spirits by hand to ensure the best quality product. Using local grains we hope to aid in supporting local farms and give our product a unique flavor.
Have a question, or comment about our products? Contact us by phone or email. We look forward to hearing from you.
High Rock Craft Cocktails
It all starts with research and development.
Our team has grueled over recipes and spent hundreds of hours testing our recipes.
Visit our tasting room to see what we are testing now.
Rustic Hog BBQ
The way BBQ should be.
Visit Rustic Hog BBQ at High Rock Distillery for pulled pork, brisket, and more, made in-house with only the best ingredients.


Tiny Tots Childcare and Education Centre provides nutritious, well balanced meals that are cooked on the premises daily. Morning tea, lunch and afternoon tea are provided.
The menu is displayed on the notice board in the foyers and all rooms. It is designed to provide half (½) the recommended daily intake of nutrients. Our menu is based on the guidelines for nutrition in childcare as outlined by the Department of Health (2012). Multicultural dishes are also included on the menu.
Our cook has attended many nutrition courses and is our food safe advisor for all staff. Parents, staff and friends’ suggestions are always welcome. If you could please share any of your favourite recipes with our cook.
If your child needs a special diet due to health, religion, or for other reasons, please advise the director. The centre discourages your child from bringing their own food.
How do I get my child to eat veggies?
Make the meal look interesting. Be creative, make the dinner into a face, stick man, anything you like. Don’t put too much on the plate. Talk to your child about the different textures and colours.
When should I introduce my child to solid foods?
The World Health Organisation recommends waiting until your baby is at least six months old. However many children do start with baby cereals much earlier than this on advice from their doctors and health nurses. If you need any further advice please speak to the office staff or the qualified educator in your child’s room.
Should I be giving my child low fat or non-fat versions of food?
Children under two years should be drinking full fat milk and given full fat dairy products. When your child turns 2 yrs it is okay to use skim milk products if you wish. Low fat food versions often have additives to compensate for the reduction in taste.
Breakfast is supplied at the centre for children who arrive before 7am
All children are required to have had breakfast before arriving at the centre. The following applies:
- If your child is arriving before 7.00am, we provide cereal.
- Babies are excluded from this policy as they will be fed by the staff as required.


No doubt about it, NYC is a foodie town. Not only do our hole-in-the-walls and bodegas whip up some super satisfying cheap eats, but our fine dining restaurants are some of the best on the planet. And we have the stats to prove it. Currently, 76 restaurants in the city serving Japanese, French and Scandinavian cuisines, have been awarded with a total of 99 Michelin stars. Below is the list of those who made the cut for 2019.


By Yewande Oyewole on Mar 10, 2023
Food is a necessity; hence, its lack, inaccessibility, or scarcity will undoubtedly cause unrest. According to the African Postharvest Losses Information System, African countries lose more than 30% of fresh fruits and vegetables due to inefficient post-harvest management due to a lack of knowledge, technology, or storage infrastructure. Africa has the 2nd largest population in the world, and the government, policymakers, and agriculture experts have been challenged by the need to improve the agricultural sector to feed the continent's exploding population. Therefore, addressing the issue of post-harvest food loss by adopting industrialization and renewable solutions could be a solution.
According to the International Food Policy Research Institute (FPRI), lack of cold storage accounts for 45% of food deterioration in developing nations, costing farmers over $470 million, or 25% of their annual income. In Nigeria, the Nigerian Stored Products Research Institute (NSPRI) estimates that roughly 50% of its food is lost, while Tanzania loses 30% of fresh fruit and 50% of vegetables (tomatoes) annually. Cameroon likewise loses between 40% and 50% of its food, and Ghana's Ministry of Food and Agriculture (MoFA) estimates a range of 10% to 40% loss in perishable fruits, vegetables, and root and tuber crops.
Fresh fruits and vegetables, in particular, begin to degrade as soon as they are harvested because they are deprived of their source of water and nutrition. They lose mass, attractiveness, texture, flavour, and nutritional value. The pace of deterioration is noticeably slowed by cooling, prolonging the shelf life of the produce. Farmers pack their products into new plastic crates stacked inside the cold room. These cooling rooms work best near significant food production and consumption hubs (in markets and farms). As a result, fruits, vegetables, and other perishable foods retain their freshness for 2 to 21 days.
Having taken into account all the losses, solar-powered cold storage technology is of prime significance in Africa's efforts to cut post-harvest losses and attain food security, as outlined in the African Union Malabo Declaration. However, the utilization of enhanced storage methods is extremely low, ranging between 0.6% in Uganda and 12% in Tanzania.
Nigeria, on the other hand, has begun to adopt renewable alternatives, which have greatly benefited farmers and merchants greatly. The NSPRI developed Evaporative Cooling Systems (ECS), which can extend the shelf life of fruits and vegetables by approximately two weeks. Also, the Solar Tent Dryer, the Parabolic Solar Dryer, the Mobile Tent Dryer, and the Hybrid Dryer are utilized to dry agricultural products. These dryers ensure that all dried foods and goods are free of contaminants and toxins. Also, private companies such as Cool Hubs and DeKoolar have contributed to food preservation in West Africa by installing solar-powered cold rooms.
The increased private investment in renewable energy projects in developing countries is creating opportunities for increased adoption of renewable energy solutions, including for agricultural purposes. However, a thorough review of the continent's progress in reducing post-harvest loss reveals that there is still a great deal of work to be done, and the region requires immediate solutions to reduce food loss and waste. The Rockefeller Foundation has cautioned that inadequate post-harvest infrastructure might force millions of African households that depend on agriculture into extreme poverty.
Despite the obstacles, Africa has a positive outlook for solar-powered cooling rooms due to the continent's abundant solar resources and a growing demand for energy-efficient cooling solutions. Additionally, the private sector has an opportunity to invest in this space given the rising cost of grid electricity and the government's push for renewable energy.
Contributors: Oluwapelumi Awobo and Oyeshina Oyelade


When it seems like everyone on the ketogenic diet, you want to know if it’ll work for you. The so-called keto diet is a high-fat, moderate-protein, very low carb plan. But while people say that you can eat all the butter and bacon you want, is that really true (or healthy, for that matter)? And is the keto diet actually the best way to lose weight? Can it cause more problems than it solves? Here are your top questions, answered. This guide will go into detail on the many readers frequently asked questions about the keto diet.
Keto FAQ – The 8 most common Keto Diet Questions
1. What is the ketogenic diet (keto)?
The keto diet is a diet with minimal carbohydrate content. Typically the carb intake on the keto diet is less than 30 grams per day. That means you will consume high amounts of heart-healthy fats and modest amounts of quality sources of protein. If amongst many other foods you like bacon, steak, eggs, avocado and cheese, then the keto diet is for you! It involves drastically reducing carbohydrate intake and replacing it with fat. This reduction in carbs puts your body into a metabolic state called ketosis.
2. What is the ketogenic diet?
The word ‘ketogenic’ refers to the material the body (liver) produces, known as ketones, synthetic compounds. When you limit your carb intake considerably, your body needs to get its energy from another source of fuel. In the case of a keto diet, since glucose is limited, your body starts using fats for energy. The result? To derive energy from fats, your body becomes “fat-adapted” and relies primarily on a metabolic process called lipolysis. When your body is carrying out lipolysis, your liver (as a by-product) makes ketones. When ketones are formed in relatively high concentrations, the body enters a process called ketosis diet. Being in ketosis has various benefits for humans, especially in helping to burn stored body fat for energy. It makes the keto diet perfect for those trying to shed (and hold off) weight.
3. Is the keto diet a mere fad diet?
Absolutely not! In fact, the ketogenic diet is somewhat distinct from other low-carb diets, and is not meant to be a short-term cure. The keto diet is intended for people who want to change their lifestyle and adhere to it for the long term. It is not to suggest that in short-term situations the ketogenic diet is not effective, but the greatest benefit comes from continuous commitment.
4. Which are the effects of a ketogenic diet on your health?
Where do we start? The health benefits of the keto diet are so vast it’s difficult to condense everything into just a few paragraphs. No matter what, here’s a quick overview for you:
- Improving cardiovascular function
- Reduced risk for many illnesses
- Cognitive control enhanced
- Weight reduction help
- Higher inflammation and oxidative stress
- A healthier balance between blood sugar and blood lipids
- Cutting out carbs is shown to decrease the risk of numerous conditions in a large body of evidence. In fact, the keto diet is used for treating serious health issues in clinical settings, including Parkinson’s disease, Alzheimer’s disease, epilepsy, and even cancer.
- In addition, your body will have more stable blood sugar levels throughout the day by going low-carb, and your cravings for sugary food will decrease substantially. Most people in turn find quicker, more manageable weight loss when adopting the ketogenic diet.
5. How many carbs do I have to eat on a ketogenic diet?
That response is highly individualistic. Some people may eat up to 80 grams of carbs a day and stay in ketosis for nutrition. Some have to reduce their intake to 30 grams or less in order to sustain ketosis. Overall, If you are active and carry a decent amount of muscle mass, you will be able to eat a little more carbs without lowering the production of ketones. The opposite is true for those who are more sedentary and on the weaker side. many processed low-carb foods display labels indicating their “net carbs,” which reflect their total carbs minus added fiber and sweeteners known as sugar alcohols. Studies have shown that some of these additives can be partially absorbed and raise blood sugar levels. Therefore, the term “net carbs” on packaged foods may be very misleading.
6. What if the keto diet made me feel exhausted and weak?
It’s not so much a matter of not enough carbohydrates in your diet, as it’s a question of not getting enough food. Also, on the keto diet, you can’t skimp on your fat consumption because it is the main source of sugar in the body instead of glucose. One way to quickly increase your energy is to add MCT oil and exogenous ketones to your supplement. Make sure that you’re not dehydrated and that you’re also getting enough essential nutrients, especially electrolytes. Many keto dieters find that adding salt to their meals and having some bone broth on a daily basis helps to restore some of the electrolytes that are lost during ketosis, including magnesium, potassium, and sodium. Bone broth also supplies a number of other important nutrients and amino acids, while decreasing potential side effects like muscle wasting, headaches, cramping, and spasms.
7. Is the keto diet good for all ?
How many of us wish to lose weight without stopping to eat our favorite food items and without making too much of an effort? Well, no marks for guessing that the answer is “almost everyone”. In our quick quest to lose weight, we try various exercise regimes, various diet plans, mostly focusing on reducing fat intake and reducing and burning calories. However, despite our efforts (many a time half-hearted because of our eternal love for good food), we mostly meet with moderate success before we give the plan up and move to another regime, another diet. No diet is ideal for all; nutrition is not a black and white subject matter. You should be circumspect about any health ‘expert’ or dietitian who tells you a certain diet is the best way for everyone to eat. The keto diet is designed for those who wish to lose weight , increase executive capacity, reduce the risk of some illnesses, boost the level of blood glucose and enhance insulin sensitivity. In the end, the best way to find out if a low carb diet is good for you is to try it out!
8. If I have diabetes type-2 is keto diet healthy for me?
In type 2 diabetes, the body cells become completely numb or unresponsive to insulin which goes on to cause a scarcity of insulin in the body. Type 2 diabetes generally occurs due to obesity or genetic family history of having the disease. Developing type 2 diabetes is a serious health condition and can be cured by taking up a healthy and balanced lifestyle which includes maintaining a healthy diet (Keto diet is a good example), doing regular physical exercises, maintaining a good body weight and avoiding use of tobacco and alcoholic beverages. While nothing is meant as medical advice on this site, research has shown that the keto diet is an effective protocol for people with insulin resistance. Decreasing your carb and high protein intake dramatically will boost the body’s ability to metabolize insulin. This will make you better at maintaining stable blood glucose levels. Nonetheless, if you are a type-2 diabetic you should make careful to keep your doctor aware of any major dietary adjustments.


(Recipe at bottom)
It's all about balance. Eat the damn cookie, right? Well, maybe. How and why is that cookie being eaten? Many of have instilled a negative relationship with (certain) food.
Have you ever said "I shouldn't eat this", "I wish I didn't eat that" or "my diet starts tomorrow"? (I think my fight or flight system kicked in when I typed that last quote).
Part of nourishment is what goes in the body, how it goes in the body and why it goes in the body. When we use positive thoughts, love, and joy in life and around ALL food our bodies, minds and souls will be more nourished than if we used negative thoughts, hate, or anger. In the case of food, we will get even more nourishment when we enjoy the entire process of preparing and eating. So many of us say we love food, but most of us just love the taste of food.
So..What does it mean to love food, not just the taste of food? I think it stems from the love and respect for yourself.
Call me crazy, the grocery store is my mall. At a food market I'm like a kid in a candy shoppe. That's not everyone, some people despise shopping (I've toyed with the idea of offering a personal shopping service where we determine your nutrition goals and I go shopping to help make your goals become actions)...anyways, its ok if you don't love shopping - whatever keeps your boat floating. That's the key, whatever keeps YOUR boat FLOATING. We are often sinking, keeping ours heads just above the water. In other words, we are not adding love and joy to our lives, we are just managing stress and just being.
So much of our lives are spent surrounding food, so why not add some thoughts of love and joy to the food your eating? I'm almost positive you will enjoy it more. This goes for every food - for an apple, a cookie, a salad, a steak, a pie..
Thoughts as simple as "this food is nourishing my body", "this tastes amazing", "I'm blessed to be able to eat this food", *insert your own positive food thoughts*....
Love your food, love yourself.
I'm not an 'exactly to the recipe' type of person..so adjust as you think you want. Want a little more sweetness in your life, smile and say something sweet or add sugaaa! You choose.
1:1 chopped strawberries and rhubarb (until the pie shell is close to full, but not full because it will overflow)
1 cup sugar (more/less based on preference)
3 tbsp flour
1/8-1/4 tsp salt
2 tbsp butter
1/2 cup flour
1/3 cup sugar (more/less depending on how sweet you want it, this was definitely sweet, but not too sweet...)
1/2 cup butter
1. Smile :)
2. Beat eggs, sugar, flour, salt and butter together in a bowl.
3. Mixed chopped strawberries and rhubarb into bowl with eggs, sugar, flour, salt and butter mixture.
4. Fill pie shell with strawberries, rhubarb and the yummy goodies.
5. Enjoy the process! Even if the pie shell overflowed like mine did (because I didn't measure the rhubarb/strawberries) 😂
6. Mix flour and sugar for topping in a bowl.
8. Cut in butter until mixture is crumbly.
9. Keep smiling, lower the shoulders, and embrace the flour all over the counter.
10. Spread topping over pie and bake at 350 for ~1hr (until bubbly and golden).
11. ENJOY WITH LOVE ❤


Welcome to Arborio Restaurant, Cafe & Terrace Bar
If you are looking for one of New Plymouth’s best dining experiences, look no further.
Situated within the Puke Ariki museum on St Aubyn St, noted for its stunning architecture & outstanding sea views, Arborio is open 7 days 7 nights for breakfast, Lunch, Snacks & Dinner. Here you can enjoy Arborio’s warm & friendly service, welcoming tropical decor & tasty, generous food. Book now for bottomless brunch every Saturday & Sunday from 9am
The emphasis at Arborio is on flavour, using the freshest seasonal produce that can be sourced for our delicious International cuisine along with stone oven pizzas, pastas & risottos.
Arborio, a great New Plymouth restaurant, see you there!


RUFFIN-IT: AND NOW ONE FOR THE KIPPER
As the two of you who religiously read my column will recall, I frequently write about food. I’m either trying to tell you how to cook something or discussing the merits of such American culinary superstars as Spam and sardines.
Listen up: I am going to introduce you to a new healthy snack, which might even be part of a full meal, if you desired to declare it so. Meet the kipper.
The first time I encountered kippers was a long time ago, and the form it came in is not likely to be the same as what you are going to find available for ready consumption here.
I spent two summers taking courses at the University of Southampton in southern England, and during that time I had a lot of exposure to conventional English food. Our breakfasts at the university consisted typically of the sorts of things that they thought American students might like: eggs, bacon, sausage, breakfast rolls, with plenty of butter and milk and orange juice. Frankly, the bacon was woefully undercooked—as if they had dragged the strips swiftly through a flame—and the sausage tasted nothing like what I grew up eating. The eggs? Who can screw up eggs?
During my first summer there, a dock strike occurred, and the supply of fresh food dried up almost overnight. One morning we had bacon, and the next morning we did not. The eggs continued, since they were probably available locally, but in place of bacon we were served pieces of fish that obviously had been smoked and heavily salted.
In addition, we were given bowls of what at first we thought were grits, though one bite convinced me otherwise.
“These are not grits,” a guy from Georgia said, sliding the bowl away. There were mumbles of agreement all around the dining hall.
Nope, not grits. Porridge is was, and porridge ain’t grits. I don’t know whether it was made from oats or millet or what, but it certainly was not made from corn.
But back to the kippers. I found them quite tasty, and I looked forward to having them the next day and the next. Being smoked and salted, they kept for a long time without refrigeration, and the university apparently had a ready supply on hand.
For many years I never gave kippers a second thought. I’m not certain that this country lists them as a food fit for human consumption. I’ve never been to a restaurant that I recall listing kippers, and no women I’ve ever lived with brought the subject up.
Of late I have done a bit of research on these little fish, though, and I’ve come better to appreciate their culinary potential in the American diet.
Like sardines, kippers are of the herring family, and they are found most abundantly in the northern regions of the Atlantic and Pacific. They are larger than sardines, though they likewise generally come in a flat tin, these days with a pull-tab to facilitate access to the delicacy within.
Kipper snacks are available at most supermarkets, but I buy mine (always Crown Prince, the best I’ve found for the price) by the case from Amazon.com. For a little over forty bucks, I can buy a case of eighteen 3.25-ounce tins.
These little filets are packed in what I presume is water (definitely not olive oil), and they amount to only 190 calories per tin, with zero carbs and 19 grams of protein and a healthy dose of Omega-3. Further, because of the feeding habits of herring, there is very little chance of your ingesting an appreciable amount of mercury. The flavor is only mildly fishy, with a delightful tinge of smoke and just the right amount of salt. Kipper snacks, like sardines, have a long shelf life, so you can stock up for the Collapse.
Kippers are fine right out of the tin, with nothing joining them, or you can lightly hit them with coarse sea salt and a thin coating of mayonnaise and serve them on or with Club crackers. This is my favorite way to have them.
Folks eat these little canned fish lots of different ways. They are great in salads or on sandwiches, or you can put them on the grill for a few minutes and serve them with vegetables. Hey, saute them or deep-fat fry the suckers. You’ll like them any way they are fixed.
You know how we’re always being goaded to add fish to our diet, that it’s the healthy thing to do? Well, here’s your answer: kipper snacks. Order you a case from Amazon and enjoy your little fishes. And, uh, throw in a few extra cases on account of you never know . . . .


Yo. Just got a Vanilla Bean Cream Frappuccino with strawberry puree from Starbucks and that got me thinking. This is honestly my favorite non-coffee drink from Starbucks at the moment. The coffee of choice is the Sweet cream cold brew and I hope you didn’t miss out on that Pumpkin Spice sweet cream cold brew last year because that was fire. What’s your favorite drink coffee and or sweet drink? I know people got their preferences and special concoctions out there.
Honestly I like the Strawberry Frappuccino with extra puree, but hands down the Matcha green tea Frappuccino is my fav. If they didn’t have that I would be stuck with just getting a Pike place coffee with lots of half and half. Come to think of it they don’t have most of their drinks on the menu, so who knows what else I’d be getting.
Dude honestly it’s always hard to come up with a good drink from Starbucks because you can mix and match everything. 9 times out of 10 I get something that was recommended to me. My favorite coffee right now is a Vietnamese Cloud cold brew coffee. Its super creamy and has strong coffee flavor but unfortunately they don’t make it right at Starbucks. Well I should say fortunately because local shops make them so much better and supporting local is always 100% better.
I never heard of the Vietnamese cloud, sound really good. I almost wish they offer me certain drinks to try out, but normally they just want to work and go home. We should totally make a list of all the drinks they sell and post them in a thread, name it *Actual Starbucks Drink Menu* lol.
Awe I usually like drinking sugar free Monsters. They get my day going. Haha I wish NOs had deals on them like buy 2 get one free. I love getting two shots of espresso with coconut milk ! Where I live you can go into a grocery store and they have a Starbucks you can buy with food stamps lllol.


For August’s Pin of the Month we are going to focus on a phenomenon that has been growing leaps and bounds over the past 12-24 months – the food truck industry – and the use of social media to further their business.
I couldn’t be happier with Mozy for creating this infographic. Why? I have been fascinated with food trucks since running into “The Chow Wagon” in Louisville, Kentucky back in 2008 after that year’s running of the Kentucky Derby. I swore up and down that I wanted to bring this idea back to the East Coast and it would make a killing. Five-plus years later and the industry has completely taken off and I’m nowhere closer in running a prosperous food truck. (I digress)
Let’s get back to the Pin of the Month, shall we? Mozy provides a quick history behind the food truck industry, which started in 1886 with “The Chuck Wagon”. The infographic takes you through the average cost of a food truck, comparing this to owning a restaurant, and provides a few ideas or common places where food trucks can be found. Scrolling down you start to understand the size and scope of the industry and what it has become.
So how have food truck owners adopted social media into the business plan? The infographic provides examples of businesses leveraging Facebook, Twitter, YouTube, Instagram, and Foursquare. What you may notice quickly is the repeated mention of the ‘DoubleTree CAREavan’. DoubleTree is using multiple platforms and running unique contests and rewards across each – a great way to tap into (potentially) different users and creating fresh/unique content on each site.
Food trucks are seemingly popping up around the country/world and while Mozy’s infographic provides you with a few of the strangest food trucks out there, we did a little extra research here for the Pin of the Month. These might be of interest to you:
- A guide to food trucks in Austin, Texas (potentially the capital of the industry)
- New York City’s finest food trucks
- More information on Chicago’s food trucks
- We would be remiss to not include the Jersey Shore here – with Monmouth Park’s Food Truck Wars and participants from earlier this Summer
Finally, for anyone familiar with ABC’s Shark Tank, you may recall seeing a food truck business from California in the “tank”, where the owners were looking to move away from their food truck business and into brick and mortar locations. Let’s just say the “sharks” didn’t agree:
For those unfamiliar with our Pin of the Month series, each month we’ll be posting one of the better infographics, pictures, etc. from our Pinterest page and (over-) analyzing it in a blog entry once a month. Hope you enjoy!


Pecan Creek is an upscale community that will provide residents with all that they need for a life of luxury and ease. Within each of our one and two bedroom floor plans and throughout our community, the variety of unique features will accommodate every lifestyle and offer residents the best place to come home to. Aside from our beautiful homes and amazing amenities, our ideal location brings residents close to all that the surrounding area holds, including the thriving dining scene. See all of the restaurants nearby and find your home at our new apartments in Bedford, TX!
Texas is known for having the best Mexican-inspired cuisine and there is no better place in the city than Lupe’s Tex-Mex Grill. The restaurant’s bright and lively atmosphere will make everyone feel right at home and the expansive menu will accommodate every style of diner. Their menu includes classics like fajitas, tacos, and enchiladas, as well as a variety of other specialty dishes so you can always try something new. They even have a brunch menu on the weekends so you can head to the restaurant at any time. At Lupe’s Tex-Mex Grill, you can find the best place to go to catch up with friends and family.
With a relaxed environment and dishes that everyone will love, the Bedford Ice House is the perfect place to go to catch up with friends or spending time enjoy the fresh Texas air. The restaurant and bar features an expansive patio area that is ideal for hanging out and it is just minutes from our community. Their menu features a variety of bar food favorites like tacos, sandwiches, and burgers, as well as flat breads and southern favorites for an elevated experience. You can even find the best selection of drinks and cocktails that will offer the perfect complement to any dish. The Bedford Ice House, you can find the best place to go for a day spent with friends.
Find the best Italian in the city at Saviano’s Italian Kitchen. With authentic, family recipes at the heart of the restaurant, you can rest assured that each dish will be bursting with flavor. Their menu features a selection of classic pasta dishes and pizzas that everyone will love and there are other traditional dishes like baked ziti and lasagna that are sure to please. The restaurant also has an expansive wine list so you can find the best pairing to go with your dish. See all that awaits and discover the best Italian in the city at Saviano’s Italian Kitchen.
With all of these dining options, you can find the best place to dine and see all that surrounds our new apartments in Bedford, TX. Come home to Pecan Creek and schedule your visit today!


Hey there thanks for joining me for ‘Vegetarian January: Week 2’, if you missed last weeks post click here.
So here’s a summary of the past week:
It hasn’t been difficult this week, I guess I’ve gotten used to not eating meat.
If I’m totally honest I’ve been pretty lazy this week in the fact that a lot of the time I’ve just eaten what everyone else is eating without the meat but with extra vegetables.
Also I’m at the halfway point which is pretty great and I guess I’m proud of myself.
Now if you read last weeks post you’ll know that I was worried I wasn’t getting enough protein, but this past week I’ve been feeling much better and energetic.
My main sources of protein: cashews, peanuts, kidney beans, baked beans, cheddar cheese, egg, milk.
My goal for the next week is to try and be more adventurous with what I eat. Hopefully next week I’ll have some photos to share with you (sorry I didn’t have any for this week).
Sites I used:
If you enjoyed this post your in luck, i’ll be doing another one next week! 😮


Versatile Water-Soluble Tea Polyphenols: Enhancing Various Products
Tea has long been celebrated for its numerous health benefits and delightful taste. Among its many constituents， tea polyphenols have garnered particular attention. These natural compounds have been extensively studied for their antioxidant， anti-inflammatory， and antimicrobial properties. Recently， water-soluble tea polyphenols have emerged as a game-changer in the food， beverage， and cosmetic industries， offering a multitude of applications and benefits.
Water-soluble tea polyphenols are derived from various types of tea， such as green， black， oolong， and white teas. What makes them unique is their ability to dissolve readily in water， opening up a vast array of possibilities for formulating products that were previously limited by insolubility issues. This versatile characteristic has made water-soluble tea polyphenols the go-to ingredient for enhancing an assortment of products.
One of the most significant advantages of water-soluble tea polyphenols is their antioxidative properties. These compounds neutralize harmful free radicals， protecting cells from oxidative damage. In the food and beverage industry， water-soluble tea polyphenols can be added to juices， sports drinks， and functional beverages to enhance their antioxidant content. They can also be utilized as natural food preservatives due to their antimicrobial activity， prolonging the shelf life of perishable products.
Another industry benefiting from water-soluble tea polyphenols is cosmetics. These compounds have been found to have potent anti-aging and skin-protective properties. By incorporating water-soluble tea polyphenols into skincare and cosmetic formulations， manufacturers can develop products that effectively combat wrinkles， reduce inflammation， and maintain skin health. Furthermore， these compounds have been shown to inhibit the production of melanin， making them a promising ingredient for brightening and lightening skincare products.
Water-soluble tea polyphenols also hold promise in the field of pharmaceuticals. Research has indicated their potential in preventing diseases such as cardiovascular disorders， neurodegenerative conditions， and certain types of cancer. By formulating these compounds into water-based medications or dietary supplements， their therapeutic effects can be harnessed， paving the way for new treatment options.
Apart from their physical benefits， water-soluble tea polyphenols also appeal to consumers seeking natural and sustainable alternatives. As consumer awareness of environmental concerns increases， the demand for eco-friendly products grows. Water-soluble tea polyphenols provide an ideal solution， as they are derived from renewable sources and their production involves minimal environmental impact.
In conclusion， water-soluble tea polyphenols have proven to be a valuable ingredient across a range of industries. Their remarkable versatility， combined with their numerous health benefits， makes them a sought-after additive in food， beverage， cosmetic， and pharmaceutical formulations. As research continues to explore their potential， we can expect to see the utilization of water-soluble tea polyphenols expand further， contributing to a healthier and more sustainable future.


Delivery service applications are reshaping the restaurant business and how we eat by empowering digital-only restaurants that don’t need a dining room or serving personnel. Restaurant owners and chefs are no longer required to rent space for a dining room. All they require is a kitchen or at least a fraction of one.
They will then set up shop inside a meal-delivery system and sell their meals to the app’s clients instead of hiring waiters or paying for furniture and tablecloths. Diners who use the app to order food are unaware that the restaurant does not exist in the traditional context.
Small independent chefs with razor-thin profit margins cannot afford such fees, despite the fact that digital restaurants save money on maintenance. There are, however, some excellent online delivery services for home-cooked meals. One of them is Chefr.
When you first started using Chefr, your biggest goal is to maximize the number and frequency of orders you received. Customers would enjoy not having to wait on an open phone line, and workers will love not having to take customer orders.
Thanks to their innovative features, you will increase sales and profits while also creating a profile for your restaurant on the internet and improving customer loyalty.
As online ordering for home-cooked food becomes more popular, chefs can begin to develop ways for diners to search their menus, pick items, and pay for carryout or delivery orders online. Despite these challenges, we live in a world where accessibility is more important than ever before and is provided by technology.
By enabling customers to order online, Chefr ordering systems help chefs and virtual restaurants to rapidly and efficiently create exclusive relationships with their customers. As the climate shifts and new online media platforms emerge, they’ll be there to keep the restaurant’s customers updated.
Chefr has little control over the quality of their food or the friendliness of their employees, but they do provide them with the skills they’ll need to succeed in today’s technologically advanced world.
Ordering On The Internet
Customers tend to order directly from the restaurant’s delivery system rather than from third-party websites, with 70% doing so. Allow customers to place orders directly from the website rather than being forwarded to a third-party’s website (and takes a commission on all of your orders). Enable hungry customers to order straight from the website, whether they’re on a laptop or a smartphone.
It’s Easy To Get Restaurant Online Orders
Errors and delays in distribution are no longer a concern. Start using Chefr and say goodbye to taking orders over the phone.
Thanks to the online shopping system, you can now pick up your order in 2 seconds and see all of the information at the same time. Internet restaurant orders are usually 20% more relevant than phone orders.
Pickup, Curbside, and Delivery Are All Options
Easily offer in-store pickup and curbside, and use our nationwide network of commission-free delivery partners.
Make Long-Term Customer Relations
Using useful knowledge, brand experience, and a wide variety of marketing strategies, you can turn one-time diners into frequent customers.
Local Chefs Will Prepare Home-Cooked Meals For You
Hundreds of menus are available to choose from. People are feeding other people. Not only are you serving food, but you’re also serving love. Chefr is committed to getting home-cooked cooking back into people’s lives, with recipes that range from nostalgic “just like mom used to make” recipes to foods that are only found in restaurants.
Chefr is an online homemade food, virtual restaurant and dark kitchen online ordering software that works in a few different ways:
Chefr began as a home-cooked meal, virtual restaurant and ghost kitchen delivery service in 2020. We’ve teamed up with homemakers who enjoy cooking and serving. The food is cooked in their homes, and they go to great lengths to ensure that it is fresh, hot, nutritious, and hygienic.
With so many food delivery options available, it’s easy to get overwhelmed. What Sets Us Apart From Other Home-Cooked Meal Delivery Services?
With too many apps available, food delivery apps for a restaurant meal are becoming increasingly popular. When compared to local restaurant cuisine, home-cooked meals have gained attention, and the food is prepared by a diverse group of homemakers from all over the region.
Unlike restaurant chefs, who prepare a dish or a menu for the whole customer base, Chefr‘s homemakers will customize the flavors of the dishes to fit their tastes. Our food portal stands out from other applications because of its customizations and inclusion of such food specialties.
Who Can Benefit From Our Homemade Food Delivery Service?
Friends, old people who are unable to cook meals, busy workers, and people who are running late from work but still want to spend quality time with their families while eating a happy meal are all pleased by warm and nutritious homemade food.
When you are too busy to cook or plan a lunch, our online ordering software will provide you with the maximum quality food. Breakfast, lunch, and dinner are also included, and so are the snacks.
Unlike a restaurant menu, a home meal provides a wide range of delicacies to taste for each customer, as well as for people with diabetes and hypertensive patients. It also encourages busy people to enjoy a delicious and nutritious, hygienic meal while redirecting their attention away from their health issues. Being pressed for time could not be an excuse to eat anything unhealthy.
Also published on Medium.


Lately I’ve felt a sort of pressure to update the site with something big. After taking a lot of time off to work on personal and commercial projects, I wanted to come back triumphant, with some big new revelation. But that’s not how life works. Life is a series of small revelations, that hopefully tell you how to do today better than you did yesterday.
I love cooking. It’s a perfect blend of input and output, where you have to use your combined knowledge to produce something of value. It’s a cumulative skill, one that grows as you do. You can be as minimal or as decadent as you like. Like many things in life, it’s about building up a toolbox you can work from. Let’s make some eggs together.
I call this “wayfarer eggs” because I came up with it in the middle of a big metal / fantasy binge, which has been going on for the past twenty years or so.
A wayfarer is like an explorer or traveler, out on the road between towns. Just wandering. Here’s a quick breakfast they could make on the campfire with things they’ve got on them (okay, maybe not avocado).
Avocado and bacon aren’t essential to this recipe, but come on, you’re missing out. Live a little.
- 2 - Eggs
- 2 - Slices of Bread
- 2 - Pieces of Bacon
- 1/2 - Red Onion
- 1/2 - Avocado
- A Pinch - Salt, Pepper, Thyme, & Rosemary
- OPTIONAL Blue Cheese (This really brings the whole dish together)
- Heat a 12” non-stick skillet (or equivalent size) to medium heat. If you want to use cast iron, be my guest, but add a tablespoon or two of olive oil.
- Once warm, add bacon to skillet and cook for 3 minutes, flipping once.
- While the bacon is cooking, chop an onion in half, then cut into 1/4 or 1/2 inch slices, then chop into large pieces. Save the other half of the onion.
- Cut an avocado in half, remove the pit, and save half for later. With the remaining half, slice into thin pieces before peeling the skin. Place aside for later.
- Flip your bacon! The second side cooks faster than the first, I swear.
- Remove bacon from pan once cooked and place on a cloth or paper towel to remove grease.
- Leave remaining grease in pan and add onion, making sure to separate layers as best you can. Break up the chunks!
- Add salt, pepper, thyme, and rosemary (if you don’t have a mortar & pestle , you can place it in your palm and press with your thumb to crush the rosemary) to the onion, mixing with a spatula before covering to cook.
- Put bread in a toaster, but don’t start it just yet. If you’re feeling real spicy you can toast the bread in a pan, but you’re not a savage so why would you?
- Once onion is cooked (the purple will give way to a lighter shade of red) split into two piles, making a small depression in the center of each.
- Crack your eggs one at a time into a small bowl, before pouring into the dimple you made in the onions. Hopefully they don’t spill out, and instead stay in the onion towers.
- Replace lid and let both piles baste in the steam.
- Now start your toaster. This is your rudimentary timer for the eggs.
- Once toast is ready, place on an a plate, and divide avocado and bacon slices evenly per piece of toast.
- Check your eggs. Cook them to whatever level of “done” you want, but really they should be kinda runny still. I’m a sunny-side up kinda guy, but if you want to flip them and really fry those fuckers go ahead.
- As long as your eggs are white, this is where you'd sprinkle in some blue cheese. Replace the lid and let it melt.
- Once cooked, place eggs onion-side-up on your open face sandwiches.
- Enjoy! (w/ your hot sauce of choice!)


On offer so far:
Jams, Chutneys, sauces, fudge, koeksisters, breads, pancakes, pies, rusks, pate, quiche, sourdough breads, cinnamon buns, apple cider, crunchies and brownies, fresh herbs and veggies (when we can get), micro greens, worm juice and worm tea, olive oil, honey, some free range eggs, chocolate clusters and other homemade sweets and I am sure more to come! :D A few homemade crafts are also making their way to our Wed mornings from time to time :)
The focus is on home processed and deli items such as pate, kefir, kobucha, olives, cured meats, jams, cheese, olive oil, honey etc. and baked goods such as breads, koeksisters, rusks, cookies, cakes, pies, quiches etc. Fresh veggies and herbs when we can source them. Please note that Cafe Tango is open to provide all snacks and drinks to visitors so items are for purchase and take home only and not consumption on site.
Contact me to add you to the WhatsApp group to stay up to date as a shopper or a vendor. Stands are free.


Why is Kale so trendy right now? Perhaps because it is higher in Vitamins A & C than any other dark leafy green, or maybe it’s because of it’s reliable folate content, or because it delivers a healthy dose of Vitamin K and minerals such as calcium and manganese that contribute to bone health. Perhaps Kale is popular because of itscancer fighting capabilities or it’s work in protecting eye health. (La Puma,2008) Or maybe it’s just because we are finally learning how to prepare it in a way that actually tastes good! I think all of the above. Here are 5 great ways to get this “super food” into your meals this week:
- Breakfast: Clean, chop, saute with onion, and add to your morning omelet.
- Lunch: replacement for iceberg lettuce in any sandwich or salad (baby kale is great for this)
- Lunch: Clean, chop, and throw into your soup during the last 2 min. of cooking, let wilt, and enjoy!
- Dinner: Saute with olive oil, garlic, and lemon juice over med-hi heat – a delicious side dish..yuumms.
- Dinner: Add to marinara and or a rice pilaf and let wilt, or toss with olive oil, sea salt, and pepper and bake on its own until just beginning to crisp.