Boulder County Farmers Markets, SOIL Boulder and Slow Food Boulder County rethink book club
Boulder, CO (Oct. 28, 2019) - Boulder County Farmers Markets, Slow Opportunities For Investing Locally (SOIL Boulder) and Slow Food Boulder County are teaming up to bring you a book club that encapsulates a year-in-the-life on a farm. Starting November 1st the three organizations will read week by week a chapter (average 9 to 10 pages) of The Seasons on Henry’s Farm by Terra Brockman. From seed planning to changing climates and farm labor pitfalls, book club participants will get an inside look at the trials, tribulations and triumphs of farming through the seasons. The club will discuss weekly over Facebook, and gather 4 times for a potluck during the season in the months of the winter/summer solstice and spring/fall equinox.
Interested participants can join through this link - https://www.facebook.com/groups/slowbookclub/. The Facebook group discussion will be monitored by a rotating representative of each organization tying in the parallels of Colorado farming along the way. Books are available to purchase at Boulder Bookstore. In addition to the winter, spring, summer, fall meetups a to-be-announced documentary screening of a farm-life biopic is scheduled for Saturday, February 29th 2020 (Leap Day) at the Boulder Patagonia store.
About Boulder County Farmers Markets
Boulder County Farmers Markets is a nonprofit organization operating producer-only farmers markets in Colorado since 1987. Named one of America’s “Top 10 Farmers Markets” by USA TODAY (2015 & 2019), BCFM’s mission is to support, promote and expand local agriculture, to make fresh products accessible to the community and to strengthen relationships between local food producers and food consumers. It is the oldest continually running ‘growers-only’ farmers’ market organization in Colorado. BCFM has four market locations in Boulder, Longmont, Denver, and Lafayette.
About Slow Opportunities for Investing Locally
Slow Opportunities for Investing Locally—SOIL, founded in 2017, is a Boulder-based initiative that provides 0% loans to organic farms and the food enterprises that bring their produce to the local market. SOIL raises money from its members, who make tax-deductible permanent contributions and then vote on loans--one member, one vote, no matter the size of a member's donation. Donations have ranged to date from $25 to $50,000. Nine loans totaling $144,000 have been made as of October, 2019, funding everything from walk-in coolers to carrot diggers and renovation of farmworker housing. SOIL is a project of Boulder-based Slow Money Institute, which since 2010 has catalyzed the flow of $75 million to some 750 small farms and food enterprises in dozens of communities across the country. In the words of Slow Money founder Woody Tasch: "This is investing that leaves the returns in, for the benefit of future generations."
About Slow Food Boulder County
Slow Food Boulder County is a chapter of Slow Food USA, we believe in Good, Clean, Fair food for ALL. Founded in Italy, in 1986, Slow Food works with local communities, educators, farmers and producers. In Boulder County, we are not a gourmet food club. We are a non-profit organization for people with a passion for safeguarding local farms, food traditions and artisan foods to gather, build culture and community. we support the Colorado Grain Chain, school gardens in St Vrain School District and we teach classes focused on food traditions. We invite anyone who wants to get involved, be educated and rediscover the pleasure in everyday life by slowing down and learning to appreciate the conventional traditions of the table.


Vegan Dinner is a fun-filled food making game.
Would you help this cutie surprise her mommy and daddy this evening with a mouth-watering, vitamins-loaded vegan dinner?
Then hurry up to pick the yummiest veggie dishes and to mix and match the cutlery, the tablecloth, cups and glasses for pulling off an exquisite table setting as well!
So, would you go for some yummy risotto and for a tasty slice of cake first?
- Making processes of vegan dinner in details
- Sets of cookwares, enjoy Vegan Dinner
- Simple operations, easy to play, addictive Vegan Dinner
- Vegan Dinner,improve your cooking fun
- Fluent flash, fresh drawing, have fun in Vegan Dinner
Requires iOS 6.1 or later. Compatible with iPhone, iPad, and iPod touch.
Vegan Dinner—— Cate Castle/Crazy Recipes is a free software application from the Action subcategory, part of the Games & Entertainment category.
The app is currently available in English and it was last updated on 2016-07-13. The program can be installed on iOS.
Vegan Dinner—— Cate Castle/Crazy Recipes (version 1.0.0) has a file size of 44.56 MB and is available for download from our website.
Just click the green Download button above to start. Until now the program was downloaded 0 times.
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Hello friends, welcome to Smooth recipe. Today we are going to make Pumpkin Brownies.
A twist to a classic brownie recipe–perfect for winter season! Rich flavors of chocolate are nicely complemented by the pumpkin and spices. Few of my other favorite brownies are Fudge Brownies, Vegan Brownies.
Preparation time: 20 mins
Cooking time: 40 mins
Total time: 1 hr
Yield: 1 – 8×8 inch pan of brownies
Ingredients for making Pumpkin Brownies
- ¾ cup of all-purpose flour
- ½ teaspoon of baking powder
- ½ teaspoon of salt
- ¾ cup of melted butter
- ½ cup of chopped walnuts
- 1 ½ cups of white sugar
- 2 teaspoons of vanilla extract
- ¼ cup of cocoa powder
- One half cup of semi-sweet chocolate chips
- ½ cup of pumpkin puree
- ¾ teaspoon of ground cinnamon
- 3 eggs
- ½ teaspoon of ground cloves
- ½ teaspoon of ground nutmeg
How to Make Pumpkin Brownies
- First of all, preheat the oven to 350 degrees F (175 degrees C). And then grease an 8×8 inch baking pan. Now stir the baking powder, flour, and salt together in the bowl.
- Now, in another bowl, stir together the sugar, melted butter, and vanilla extracts; beat them in the eggs one at a time with the spoon. Gradually add the flour mixture, & stir the batter until it is evenly moistened. now divide the batter in half in two different separate bowls.
- After that, into 1 bowl of batter, blend the cocoa powder & chocolate chips. And then, in the second bowl of batter, stir in the puree of pumpkin, cinnamon, cloves, walnuts, and nutmeg.
- Now spread 1/2 of chocolate batter into the bottom of the prepared baking pan & follow with 1/2 of pumpkin batter. Now, repeat the layers, ending with the pumpkin layer, and drag the kitchen knife or small spatula gently throughout the layers in a swirling motion, to create the marbled appearance.
- In the end, bake in the preheated oven until the brownies starts begin to pull away from the side of the pan & a toothpick inserted into the center comes out neat and clean, 40-45 minutes. Now cool in the pan, cut into the squares, and serve.
Nutritional Information for Pumpkin Brownies
- Servings per recipe: 16
- Calories: 240.5
- % daily value *
- Protein: 4g 6 %
- Carbohydrates: 27.8g 9 %
- Dietary fiber: 1.2g 6 %
- Fat: 13.5g 21 %
- Saturated fat: 7.2g 35 %
- Cholesterol: 56.8mg 19 %
- Vitamin a iu: 1502.6iu 30 %
- Niacin equivalents: 1.2mg 9 %
- Vitamin c: 0.3mg 1 %
- Folate: 21.2mcg 5 %
- Calcium: 27.6mg 3 %
- Iron: 1.2mg 6 %
- Magnesium: 23.2mg 8 %
- Potassium: 106.3mg 3 %
- Sodium: 180mg 7 %
- Thiamin: 0.2mg 8 %
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Biofuel Causing World Hunger
By Rudy Ruitenberb
Biofuel output from agricultural commodities has contributed to surging world food prices in the past decade, says Nestle chairman Peter Brabeck-Letmathe.
World food prices tracked by the United Nations’ Food and Agriculture Organisation have more than doubled in the past 10 years, while the US price of maize — a raw material for ethanol — has more than tripled.
Blaming the escalation of the price of some food products on speculation was “completely wrong” and politicians have failed to consider the link with energy markets, Mr Brabeck-Letmathe said at the Global Forum for Food and Agriculture in Berlin Sunday. “It is really unbelievable that when we have insufficient food in our world that we give it to cars.
“I plead very openly, no food for fuel. Give the food to people, but not to cars.
“Financial speculation is not responsible for the increase in food prices, it’s responsible for the volatility of food prices, but not the initial increase.”
Mr Brabeck-Letmathe described making biofuels from food crops as “nonsense”.
The agriculture ministers gathered in Berlin said in a statement agricultural investment in developing countries would need to be “substantially increased” to meet the food demand of 9-billion people in 2050. Average annual net investment in agriculture in those countries will have to be at least $83bn, according to estimates by the United Nations’ Food and Agriculture Organisation.
There was no estimate of current investment. Nonfood use of crops can affect food security, the ministers said.
Mozambique was demanding that private investors in agriculture make food production part of their plans as the country sought to become self-sufficient, its Agriculture Minister Jose Condungua Pacheco told the forum.
“The challenge is how private investment can collaborate with local policy. Any investment should take social responsibility, should share the risk with local people,” he said.
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DISCOVER THE RICH, WHOLESOME FLAVOURS OF BHUTAN
Our all-day multi-cuisine restaurant serves a range of continental and Bhutanese dishes. In keeping with our Buddhist heritage, our wide range of delicious meals are vegetarian and include a wide range of authentic Bhutanese specialties on offer from all parts of the kingdom. You can choose to either dine in the restaurant, or in your room.
If your looking for a perfect place to unwind after a long day at work, or a full day of sightseeing, look no further than our on-site bar or cafe. Both offer a relaxed, casual atmosphere, and are well-stocked offering local and international beverages, as well as snacks.


Montez à bord du vaisseau Gastronogeek et plongez dans une aventure culinaire incroyable. 42 recettes créatives et gourmandes autour de 15 thèmes incontournables de la culture geek. De Harry Potter à Star Wars, en passant par Dragon Ball, un hommage gastronomique à des références cultes et une série d'énigmes pour tester vos connaissances geek.
Hilarious spoof cookbook to tie into hit series, BREAKING BAD. You're hooked on BREAKING BAD. You've got high on the escapades of Walt and Jessie. Now it's come to an end and you're missing your latest fix. Well, we have just the drug for you: BAKING BAD. 98% pure but 100% edible and delicious, BAKING BAD is a spoof recipe book created in homage to the TV series that we STILL can't stop talking about. A cookbook for fans of the greatest cult show ever produced (and no gasmask is required). From 'Ricin Crispie Treats' to Walt's patented 'Meth Muffins' (complete with blue sugar crystals), 'Apple & Banana Hank-cakes' to 'Chocolate Gustavo Fingers' and 'Heisen-batten-Burg Cake' (topped with a licorice hat), this book comes with so many in-jokes that you'll need a fake carwash just to process them. So, get your protective gear on and your tool kit ready. Because, as Jessie would say, 'Let's Cook. B*tch'.
The Sopranos Family Cookbook
Nuovo Vesuvio. The "family" restaurant, redefined. Home to the finest in Napolitan' cuisine and Essex County's best kept secret. Now Artie Bucco, la cucina's master chef and your personal host, invites you to a special feast...with a little help from his friends. From arancini to zabaglione, from baccala to Quail Sinatra-style, Artie Bucco and his guests, the Sopranos and their associates, offer food lovers one hundred Avellinese-style recipes and valuable preparation tips. But that's not all! Artie also brings you a cornucopia of precious Sopranos artifacts that includes photos from the old country; the first Bucco's Vesuvio's menu from 1926; AJ's school essay on "Why I Like Food"; Bobby Bacala's style tips for big eaters, and much, much more.
Epic Meal Time
Jackass meets Man vs. Food in this awe-inspiring and hilarious guide to extreme, artery-hostile cooking—based on the wildly popular YouTube cooking show (5.5 million subscribers). Do you find yourself craving pizza topped with deep-fried chicken nuggets and fries? Does a six-patty burger buried under a mound of bacon have your mouth watering? How about a 5,800-calorie corn dog? Harley Morenstein (a.k.a. The Sauce Boss), created EpicMealTime for the extreme chef in all of us. His kitchen crew (none of whom, amazingly enough, have had any culinary education or previous cooking experience), brings his artery-clogging visions to life—and now you can, too, using ingredients as diverse as waffles, chicken hearts, cake mix, tortilla chips, maple syrup, fast food menu items, bacon grease, Irish crème whiskey, cheese sticks, breakfast sausage, pounds and pounds of bacon . . . and much more!
Geek Art An Anthology
Every age has its artistic inspiration. Medieval artists exalted spiritual subjects. Modernists shifted their attention to humanity and the senses. For a generation of artists and fans today, our heroic subjects are Mario, Pikachu, Spider-Man, Darth Vader, Frodo, and a legion of other iconic figures from the "geek" culture realms of movies, cartoons, video games, and comics. For the first time, Geek-Art collects the work of nearly 100 international illustrators, graphic designers, photographers, and artists whose inspired interpretations of these beloved characters celebrate them with creative brilliance and a true fan's passion. Featuring more than 750 images, this lavish illustrated anthology showcases the inspired energy that drives pop culture and makes geeky fans of us all.
The King Beyond The Gate
A century has passed since the heroic defence of Dros Delnoch. But the people of the Drenai face a new terror: a mad emperor kept in power by two forces of unsurpassed evil. The Joinings are werebeasts of awesome power. The Dark Templars are warrior-priests whose fighting skills are without equal. Against them, the Drenai face certain defeat. One man, an outsider hated by the Drenai for his Nadir blood, and despised by the Nadir for his Drenai ancestry, sets out to bring down the emperor. He is one man against the armies of chaos. He is Tenaka Khan - the Prince of Shadows.
The Cookie Sutra
Birds do it, bees do it. And guess what—cookies do it, too. In fact, never have a pair of gingerbread cookies looked so pleased. Yes, the Kama Sutra meets the Joy of Cooking. Featuring an unabashed gingerbread couple, who are photographed in unflinching full color, the Cookie Sutra is a recipe for pleasure. There is The First Posture, where two are yoked as one (yet the calorie count remains unchanged). The Pair of Tongs, allowing the woman to be open, free, sweet and crunchy. Pounding the Spot, requiring the suppleness of freshly rolled dough. There is Scissors, Autumn Dog, Tripod, The Wheelbarrow, The Snake Trap. And, for the advanced and adventurous, The Suspended Congress—great care must be taken lest the cookies crumble.
Star Trek Cookbook
Is there one food that humans, Klingons, Bajorans, and Vulcans would like? If so, what would it taste like? How would you prepare it? Could you find all the ingredients locally? This is the task that faces Neelix, chef for the U.S.S. Voyager™, every time he takes on the challenge of trying to feed its crew of 140 food critics. But over the course of their journey, Neelix's learned a few tricks of the trade. He had to, just as a matter of self-preservation. Ethan Phillips, in the persona of Neelix, and William J. Birnes, the New York Times bestselling coauthor of The Day After Roswell, throw wide the vaults of interstellar haute cuisine, revealing for the first time the secret preparation techniques behind all those exotic dishes and drinks. The favorite foods of characters from every Star Trek series and movie are here, all adapted for easy use in twentieth-century kitchens. The Star Trek Cookbook also features a complete guide for whipping up the all the drinks served at Quark's. Fun, and easy to use, the Star Trek Cookbook is your indispensable guide to the food of the stars!
Find Momo Coast to Coast
In this entertaining follow-up to the New York Times bestseller Find Momo, the canine Instagram superstar travels across America, visiting iconic landmarks and unique off-the map marvels where he hides in a vast array of fun locales. Original.
AARP The Paleo Diet Cookbook
AARP Digital Editions offer you practical tips, proven solutions, and expert guidance. Dr. Loren Cordain's The Paleo Diet has helped thousands of people lose weight, keep it off, and learn how to eat for good health by following the diet of our Paleolithic ancestors and eating the foods we were genetically designed to eat. Now this revolutionary cookbook gives you more than 150 satisfying recipes packed with great flavors, variety, and nutrition to help you enjoy the benefits of eating the Paleo way every day. Based on the breakthrough diet book that has sold more than 100,000 copies to date Includes 150 simple, all-new recipes for delicious and Paleo-friendly breakfasts, brunches, lunches, dinners, snacks, and beverages Contains 2 weeks of meal plans and shopping and pantry tips Features 16 pages of Paleo color photographs Helps you lose weight and boost your health and energy by focusing on lean protein and non-starchy vegetables and fruits From bestselling author Dr. Loren Cordain, the world's leading expert on Paleolithic eating styles Put The Paleo Diet into action with The Paleo Diet Cookbook and eat your way to weight loss, weight control maintenance, increased energy, and lifelong health-while enjoying delicious meals you and your family will love.


BLEND N GRIND GIFT BOX ~ Limited Addition
A unique unisex gift selection of our favourite foodies!
Give something a little different with one of our Protein Ball Jars (makes 6 large balls). Plus the best part they're GF, VEGAN, RAW, DF, RSF & guilt free!
Comes in two flavours, Cacao & Goji (chocolatey taste) or Superseed (cookie dough with a crunch). Add the ingredients to a blender, bullet or food processor with a little syrup or water and blend your way to some healthy treats.
Not one but two Hot Chocolate Jars, the perfect go-to after a long hard day at work or when you're craving a sweet treat on a rainy night. Just add to hot milk and stir!
Season your favourite meals with our refillable glass Himalayan Salt Grinder.
With 84 trace minerals including potassium, calcium and magnesium, himalayan salt is a winner when it come to flavour and benefits.
FREE personalised swing tag is included in the price. Please leave your text in the notes section upon purchase! We also offer FREE gift wrapping as pictured (black paper). Please select your preference from the drop down box.
GIFT BOX MEASURES (l) 23 x (w) 17.5 x (h) 8cm
INSTRUCTIONS & METHOD for the jars are included on the rear of the jar
BLEND N GRIND
Measurements: Salt Jar (H)10cm x (D)6cm, Hot Chocolate Jar (H)3.5cm x (D)4.5cm, Salt Grinder 150ml
Storage instructions: Store jar in a cool dry place.


We had a real nice weekend; did a lot of heavy outside work and I just can’t wait to get adjusted. We also ate real well this weekend. We have a share in a CSA (Community Supported Agriculture). You pay a set price for the season, go to the farm once a week, and receive an abundance of just out of the ground supper high quality organic produce. You can also get good organic produce at the various farm markets in the area.
Why should we eat local organic produce? First of all it’s healthier than the vegetables that you buy at the supermarket. It has a higher nutritional value; and it’s grown without pesticides. The food is also much fresher and it tastes better. By buying locally we’re also helping to keep farms in our area, which makes it a nicer place to live; and we’re also helping the environment because it isn’t trucked across the country.
What does this have to do with chiropractic? Chiropractic is more than treating back pain. It’s a lifestyle. Chiropractic is about feeling alive, and having a” nourishing” lifestyle as apposedto a “depleting” lifestyle.
Love you all!


Clear your calendar - It's going down! Quote Blocks kicks off on April 26th, and you're invited to take part in the festivities. Join us for a day of fun and excitement. Come one, come all, bring a guest, and hang loose. This is going to be epic!
Alissa Wagner is the chef and co founder of Dimes. She believes in celebrating the inherent beauty of food, creating dishes that are approachable and nourishing and imbued with a sense of surprise and whimsy.
Alissa has a BFA from SUNY Purchase and studied cooking at the Natural Gourmet Institute in New York City.
Wednesday, November 14
NICK PERKINS & Katie JACKSON
Chefs - Hart's (NYC)
Katie Jackson and Nick Perkins are the chefs of Hart's, a small Mediterranean restaurant in Bed-Stuy Brooklyn that focuses on serving local, seasonal seafood and vegetables (and BA Hot 10 pick!) They both enjoy rock and roll, especially The Breeders.
Tuesday, December 4
alex raij & Eder montero
Chef - La Vara, Txikito, El Quinto Pino, Saint Julivert (NYC)
Alex Raij and Eder Montero the husband and wife team behind Txikito, New York’s most authentic Basque restaurant; El Quinto Pino, named the Absolute Best Tapas by New York Magazine, and Michelin-starred La Vara, which explores the Jewish and Moorish influence on southern Spanish cuisine. Soon they will open Saint Julivert, a petit fisherie in Brooklyn inspired by ports of call and seaside cuisines near and far.
Menu will be available closer to date.
$95 per person - includes food, drinks, tax, and gratuity. Please note, tickets are non-refundable.
A portion of the proceeds will benefit the ACLU Immigrants’ Rights Project.
A dinner series supporting ACLU’s
immigrants’ rights and other
critical civil rights work.
The Standard Downtown LA
Chefs Stand Up
Not in Los Angeles? Check out our upcoming Miami and New York Chefs Stand Up dinners.


A combination of two words – “Citta” meaning Wisdom and “Mani” meaning Method, encompassing the path to enlightenment. Cittamani started as a thought for Internationally acclaimed Chef and Restaurateur, Ritu Dalmia, who wanted to bring flavours of the Indian subcontinent to Italy, through a menu comprising of spices and unexpected flavors. Creativity is here, at Cittamani's tables.
The food has both delicate and bold flavours of the Indian subcontinent using locally available ingredients. The Chefs and Service Team are Indian, Italian and marvellous culturally diverse.
Cittamani is her first Restaurant in Italy — a country which she has loved passionately from a young age. With Cittamani, Chef Ritu Dalmia’s journey comes full circle — from first introducing genuine Italian food at her flagship Restaurant, DIVA — The Italian Restaurant in New Delhi in 2000 she returns to Italy with Cittamani bringing flavours of the Indian subcontinent to Milan.
Our team has experience that far surpasses their individual job requirements. The service is Informal yet impeccable: anything to make you feel at home.


Truffle & Mushroom Pasta by Shannon Bennett
This dish is a winter time classic, it incorporates my favourite winter flavours with a little bit lux, some fresh truffle. I recommend scouting out Western Australian Truffles, which you will be able to find at gourmet food purveyors such as Simon Johnson.
60 g spaghetti pasta
30 g wild mushroom
1 tbsp shallot, peeled and diced
1 tsp garlic puree
2 tbsp butter
1 tsp parsley, chopped
3 g truffle, shaved into 6-8 slices
1 box field flat mushrooms, sliced
1 bunch thyme
1 ½ l white wine
2 bay leaves
1 ½ litre Madeira
2 litre chicken stock
• Place the mushrooms in a large heavy based pan with the peppercorns, thyme, bay leaf white wine and Madeira.
• Cover with chicken stock.
• Cover with a lid and bring to the boil.
• Once boiled, simmer for 1 ½ hours without the lid.
• Pass in a colander pressing all the liquid out of the solid and reserving the liquid.
• Reduce by 2/3 or until intense mushroom flavour.
To cook the pasta
60 g Alligator Brand spaghetti
2 litre mushroom stock
• In the boiling mushroom stock, cook the pasta for 9 mins.
• Once cooked, take them out of the stock but do not rinse them.
• Reserve the stock
Assembling the dish
• In a hot frying pan, heat up the oil and cook the mushrooms for 2 mins. Add the shallots and the garlic and cook for a further 1 mins. Season.
• Add the cook pasta, the butter and 25 cl of the stock used to cook the pasta.
• Reduce until the stock is coating the pasta.
• Add the chopped parsley and serve with the truffle freshly shaved on the top.


A Tuscan staple during the searing summer months. | by Zeno
Posted August 1, 2008
Typically, famers would eat a light breakfast at 6 AM as they left for the fields and another more hearty morning meal around 9 AM after several hours of hard labour. This meal needed to be portable, filling and, like all Italian food, satisfying to the taste. Panzanella fit the bill perfectly, since it could be prepared the day prior and utilized day old bread and vegetables that were in abundance during the hot summer months.
Today, Panzanella makes a delightful lunch in itself, especially if complemented with sliced cured meats and a nice glass of red wine under the shade of a pergola or umbrella. Alternatively, in smaller quantities, it is ideal for an antipasto or palette cleanser.
Warning! Use spring onions that are quite young to avoid the strong taste and smell of onion throughout the rest of the meal!
- 350 g of hard, day old bread, Preferably Tuscan or other unsalted bread.
- 200 g of salad tomatoes, not too ripe as you want them to keep their form.
- 1 handful of fresh basil.
- 2 spring onions
- 1 cucumber
- Extra Virgin Tuscan olive oil, the real thing not imitations from other regions . . . it does make a difference.
- Red wine vinegar.
- Black pepper.
Remember to use slightly hard, day old, unsalted bread. If Tuscan bread is not available, whole grain bread will work as well but avoid overly flavoured types. If you need to speed up the aging process, cube the bread into 2 cm squares and leave to dry in a bowl. Do not remove the crust.
When you are ready to begin, place the bread cubes in a bowl and cover with water. Leave to soak for 20 minutes.
In the meanwhile, clean and wash the spring onions, basil, tomatoes and cucumber (do not peel). Cut the tomatoes and cucumbers into cubes more or less the same size as your bread. Slice finely the spring onions making sure to include some of the green portion and open the rounds so you are left with individual bands. Mince the basil and place all the vegetables into a large salad bowl.
Drain the bread, pressing out as much of the water as possible. Don’t worry if some of the bread crumbles. Add to the vegetables. Season with pepper, salt, a good amount of vinegar and the oil. The bread will absorb a lot of the oil and vinegar so don’t be shy. Mix and leave to rest for at least 30 minutes before serving.
Best served at room temperature or slightly chilled but not cold. If kept in the refrigerator, let warm on the counter prior to serving. a sprig of basil on top adds a nice visual touch.


Our Buttermilk Biscuit Mix alone is sure to please. Add cheddar cheese and you won’t be able to stay away from these warm buttery biscuits. We like to pair our biscuits with our Country Ham to make the perfect savory dish for breakfast, lunch, or dinner!
- 1 bag Old School Brand™ Buttermilk Biscuit Mix
- 1/2 cup butter or shortening
- 3/4 cup buttermilk or milk
- 6 ounces shredded mild cheddar cheese
- Blend butter or shortening into mix with pastry blender or fork until mixture reaches crumb consistency.
- Blend in milk to make a dough. Knead lightly, to mix only.
- Add cheese to mix and work in with fingertips.
- On floured surface, roll out dough 1/2 inch thick and cut into 2 1/2 inch discs.
- Bake biscuits on greased pan at 400°F for 10-12 minutes. Yield: 12-13 biscuits.


"Service with a smile! Handheld really came through for Astro Gaming on short notice. Very professional, with great prices and even better food. Astro can't wait to have them back for our next party. Thanks again Handheld!"Read More →
The Handheld Catering Experience
Handheld Creations is a local Bay Area Catering company that uses fresh local grown produce and meat for all their wedding and corporate events. Servicing the Bay Area; Handheld creations can cater your next event in style. Not only are our dishes prepared fresh at your event, you will be amazed by the taste and experience of Handheld's edible creations!
About Handheld Catering
Handheld Catering is a Bay Area based food catering company that specializes in custom and corporate events. Handheld works with local fresh farmers and markets we never use any canned goods. We specialize in a range of dishes from handheld edibles to full course meals. Contact us today so that we can cater your next event.
"Best Catering in Saratoga, Palo Alto & Menlo Park"


I am a toddler mom... I know, I know... You know exactly what I am talking about. Being the parent of a toddler means mornings are tough. It means trying to get a good breakfast in his tummy and it has to be something quick, easy, and tasty so not only he enjoys it but his 7-year-old sister enjoys it too and we can get out the door. Challenge accepted!
Well, parents, after searching for a nutritious breakfast I have found it. Are you ready for something everyone will enjoy? Something quick that you can prepare the night before and have it ready to eat either in the house or on the go? Maker Oats! They are sugar-free, vegan, non-GMO, USDA organic and are best eaten cold so I don't have to worry about cooking anything when we are in a rush to get out the door. I think I scored big time with this find!
The night before I simply added milk to 4 bowls of maker oats. I added enough to cover the oats and then added just a little more when the bubbles stopped to make sure they were good and covered. You can add any kind of milk, but I went with good old fashion dairy. I definitely am excited to try with Almond and Soy too! I popped on the lids and shook it up and stuck them in the fridge. Bam! Breakfast is made before I went to bed!
The husband grabbed his to eat at work since he goes in a lot earlier than we wake up! The seven-year-old woke up and grabbed hers and ate while I was getting her brother ready. Then my son ate his while my daughter got dressed to go to her camp. Don't worry about this momma, I grabbed mine and ate in the backyard as soon as we got home while catching on up some reading while my son played! Talk about easy! I did all the prep work the night before and everything was ready to go! No pans to clean up. Plus, if the little guy didn't finish before we had to leave, he could have taken it with him to eat. It travels!
So where do you find these delicious and easy Maker Oats? Amazon is my go-to spot for ordering them. If your curious about Maker Oats and want to check out their site, Maker Oats has videos along with directions and their ingredients.
Seriously, when both my kids like something I am going to spread the news! Make sure you check these out and taste the amazing combination of oats, fruits, spices, nuts, and seeds. Plus, while all that healthy stuff sounds great the best part was no pots and pans and maybe sleeping in an extra couple minutes because breakfast was already made and I am a tired momma! It was like the family fed themselves! Challenge complete!


Very Food is an anthology of recipes, in part reading as an autobiographical stream of consciousness, interwoven with references to food and cooking, and introducing the reader to a witty, arch world of puns and metaphors. The recipes are entered as diaristic memory ‘bites’ which trigger off anecdotal stories and give glimpses into Ziranek’s life as an artist and a cook. At the back of the book a glossary contains instructions for the recipes, which can be cooked as well as read. The recipes are punctuated with images: knick-knacks, objects and fabrics from the 1950’s, collected and photographed by Ziranek as constructed still lives. Ziranek’s challenging take on the genre of writing about eating goes beyond parody into the universe of the ‘meta-recipe’.


ORGANIC PRODUCTS FROM
Please note that our farming activities continue diminishing since we cannot find local people to help with the farming activities.
Our organic coffee is picked from the mountains around the Pululahua Crater by the local people. This coffee has not been planted and therefore it grows naturally underneath the cloud forest canopy in the altitude range of 1800 to 1600 m. It appears that this coffee of the Arabica type was introduced by the Spanish to old farms nearby and the birds spread the seeds across the cloud forest. This wild coffee has a great flavor, rich aroma, and excellent body.
Our roasting procedure is simple and inexpensive so we can bring a great organic coffee at a reduced price. We have four types of roast: Light, Medium, Espresso, and a special blend (Pululahua) that balances the flavor, aroma, aftertaste, and body.
Price per pound of espresso beans $ 7.00
1/2 pound $ 4.00
Your purchase allows us to generate employment for people that otherwise would migrate to the city in search of a better life. Almost always the only thing they find in the city is poverty, crime, and drugs. Please help us!!
Our small organic pig farm is a source of great joy and work. We usually have between ten to twenty pigs. These animals eat great quantities of alfalfa, corn, squash, and most of our restaurant leftover organic food.
From time to time we have to sacrifice our animals and we make sure that all of its bounty is used. We save the best trimmings to sell or feed our clients.
Organic Pork Loins at $3.50 per pound.
Organic Pork Ribs at $2.50 per pound.
Other Pork Meat $2.00 per pound.
Our Guinea Pigs eat only the best alfalfa produced in our hacienda. These cute animals are also sold or prepared when requested by our clients.
Live Guinea Pigs from $5 each.
Frozen Guinea Pigs from $7 each.
Our beautiful hens eat our cracked corn and also get a fresh alfalfa salad daily. These generous little friends produce our our delicious eggs served with our breakfast and cakes.
Sometimes we sell our eggs for $0.25 each.
We also have some organic chicken which is fed along with our beautiful hens. Every three months we restock these birds to always have some fresh chicken at our table or for sale.
Live organic large chicken $12 each
Frozen organic large chicken $15 each
At this time we are still in the learning process by experimenting to find our what products grow best in our environment.
Since there is a significant cost to obtain organic certifications, and our organic business is very small, we are currently unable to afford the organic certification.
Tel: (593) 0999466636 - 0991914333 mail:
Copyright © 2006 - 2016 Pululahua Hostal
Link to local weather stations INAMHI


Traditional Lebanese cuisine is known the world over and is famous for it's perfect blend of spices, seasonings and the way we prepare the food. At Pita House we continue the tradition and offer the same home-made flavors like back home. Come taste authentic Mediterranean dishes at the Pita House.
All our food is hand prepared and made fresh daily. We use the
best quality ingredients and spices to grill our food.
Every Sunday we make a different in-house dish not on the menu for $14.99. Stop in and have Sunday lunch or dinner at the Pita House.
Fasolia is a simple yet succulent dish made with red beans, beef stew chunks, tomato paste and subtle Middle Eastern spices.
Beef Stew w/rice
“Batata ma Lahme w Riz” Lebanese potato and beef Stew over rice.
Okra w/tomato sauce
Whole baby okra stewed with chunks of beef and spices in a tomato sauce and served over rice.
Lebanese style squash stuffed with meat and rice then slowly cooked in tomato sauce.
Pita House Family
For over 20 years with his strong Mediterranean heritage, owner Charbel's Pita House originated with the idea that he could create healthy traditional delicacies from Lebanon for everyone to enjoy. He continues that tradition today at the Pita House in Las Vegas.
Parsley, cracked wheat, tomatoes, onions, mint, olive oil & lemon juice.
Grape leaves stuffed with rice and vegetables served cold.
Sliced seasoned beef served with onions, parsley, tomatoes & tahini sauce.
What our customers say
Found this amazing mediterranean food grill 5 mins from the SouthPoint and I eat here at least once a week, best falafels in Vegas.
Roman Reigns, Falafel Lover
I'm picky when it comes to mediterranean cuisine and the Pita House delivers with home-made bread and the juiciest kabobs.
Candy Dayz, Queen Kabob
I won the lottery when I found Pita House. Double down and order the spinach pies and the skewers of chicken kafta kabobs.
Bas El Guapo, King of the Kafta
Healthy home-made quality food with no preseratives always fresh the way you like.
Join Us Today
If you have any questions or comments send us your info .
Las Vegas, NV, 89183
© Copyright 2018 Site by: Axis Tek Solutions


Kentucky Derby Info
Big tent = Big party!
- Doors open at 9AM for general admission.
- First-come, first-serve seating in restaurant/bar and party tent.
- Advance download/set-up of Club HRC mobile app recommended: ClubHawthorneApp.com
Watch and wager in the party tent featuring grill, bar service, TV and betting clerks!
On-site and adjacent lots, street parking
Serving the far northwest suburbs, Club Hawthorne at Salerno's features a full-service pizzeria and bar and newly remodeled betting room with new TVs, new tote machines and carrel and table seating.
Get In Touch
Food, Drinks & AmenitiesView Menu
02:57 07 Jan 23
A first time visit. They had an awesome acoustic duo. I sat at the bar but the bar tender didn't care to serve you. If you were not a regular you were ignored. I ordered a glass of wine and water. I then had to flag her down to get her attention for a second drink when there was 4 different parties at the bar. If you eat good music and poor service a place to go.
01:20 28 Nov 22
Good food it was a ghost town but the sunday night after thanksgiving i understand. Sunday is 1/2 apps excluding seafood items. Domestic beers $2.50!!!!
15:02 25 Nov 22
First timer! Took kids and grandkids ! Smaller than I thought it'd be but wow, they have a nice selection. And it taste better than you could even imagine. They all went for the ice cream 🍦!!!!! Never saw that coming. :):):)Don't pass it by next time. Easy parking in back.Enjoy!!
19:41 01 Nov 22
Husband just went in here to get our food he was met right away with a attitude because he showed up early to pick up food he only wanted to see maybe if it was ready earlier the woman with attitude said I doubt it's ready and come back in 20 minutes but she went back to check and it was ready after giving him our food she said next time pay attention to the time the food says it will be ready with a major attitude. First time here and last time. The woman had brown hair and a baseball cap sitting at the bar in her 50s. FYI people are coming here from the hospital or waiting for loved ones at the hospital. LEARN SOME MANNERS. Also found hair in my food.
21:31 19 Oct 22
Ordered carry-out. Chicken Parmesan and Garlic Bread were both very good. Enough for two full meals. Easily ordered online. Food was hot and ready as planned. Will definitely be repeat customers.
Xiola “Xiola_Blue” Blue
23:28 04 Sep 22
Absolutely love their pizza and calzones... Great tap beer 🍺 specials too!Their ordering website needs a little work... especially since their voice assistant pushes for web orders and even texts a link. When the web order fails and you call back to request a person... it's a 50/50 chance someone answers.... Work in progress so it is OK!
01:42 28 Aug 22
Saturdays appear to be busy, maybe they’re understaffed or something.Food orders took way longer than expected, considering the place isn't super busy. It took at least 45 minutes for a small kids pizza and some tenders.Had to ask our waitress multiple times of the food was almost ready....not the best experience. The food was good once it came out!
23:12 23 Aug 22
What a nice find. They're happening a lot lately.🙏🙏 Nice salad, home made dressing, excellent Chicken Parm sandwich with REAL chicken (imagine) and very fresh bread. Olivia, was great, and there were a lot of people in the restaurant.
17:59 08 Aug 22
First time going here. Our server Geo was awesome he had to take care of the whole dining room area and it was swamped on a Saturday night. Food was delicious and reasonably priced and would definitely go back..
07:12 07 Aug 22
Went for dinner . Food and server were both amazing . Server went above and beyond We will be going back ?
10:52 26 Jul 22
Stopped for breakfast on a busy Saturday morning. We were greeted right away, and had a short wait while the table was being prepared for us. Great selection of breakfast items and lunch items. Try the fiesta omelette....you won't be disappointed. We will be back.
21:14 24 Jul 22
Food was okay, service was a little slow but understandable because of staff shortage. Ordered the caprese salad and pretty sure I got food poisoning from it. Wasn’t feeling too good a couple of hours later
14:14 13 Jul 22
We had a party of 5 on a Friday night and had the AYCE fish fry. You had a choice of cod. Mahi mahi for $2 more or one of each, choice of fries or potato pancakes..(choose those. Yum) applesauce, tarter sauce, sour cream, lemon wedges. We also had live music. Good night,
15:17 14 May 22
All around good place.Excellent food and staff. Fun place to watch games and OTB.
05:52 08 Nov 21
Great Italian food done right !!! My husband and I ordered cheese ravioli and meat lasagna with meat sauce. I have to say, they make their gravy(sauce) very close to the way my Nana used to make it. And coming from a Chicago Italian that's a great compliment. After years of living in mchenry, I finally found my neighborhood Italian restaurant. We will definitely be returning. Good job guys!!!I love your McHenry restaurant !!!
03:03 27 Sep 21
Great modern restaurant with some extra entertainment, drinks fairly priced but the food a little pricey for what you get. Good service and friendly atmosphere, patio at the front is very nice, I just made my second visit and they definitely deserve my 5 star review, awesome service from Arlene.


Episode 7: Guest Yvonne Maffei, Publisher of MyHalalKitchen.com
Episode 7 Guest Yvonne Maffei Publisher of MyHalalKitchen.com
Yvonne Maffei, MA is a graduate of International Studies & Spanish from Ohio University. She has grown up with a real passion for cooking and writing, setting out to make a career out of combining the two. She gives cooking classes, lectures about halal cooking and healthy eating, and consults schools on how to source healthy, halal ingredients and prepare fresh new ideas for school lunches. She has written the cookbook, Summer Ramadan Cooking to teach about the food rituals of the holy month as well as the global diversity of halal recipes.
Yvonne’s second cookbook, My Halal Kitchen: Global Recipes, Cooking Tips, Lifestyle Inspiration, will be published in July 2016 (purchase: https://goo.gl/J33ngD ).
It aims to teach the basics of halal cooking and baking, and showcase classic American, French, Italian and Latin recipes made with all natural halal substitutes.
I can't tell you guys how much i enjoyed speaking with Yvonne. I had the opportunity to read her New Book coming out in July inshaAllah. and it was really terrific to have the halal versions of all those great dishes. I mean who doesn't want to enjoy American, Asian, French, Italian, and Latin cuisine, without worrying about all the haram ingredients. May Allah Bless her for her hard work. Ameen.
On this Episode we discussed:
Tips for Cooking food that is Halal AND Healthy
How she thought of the idea for the book and more details about it.
How to shop at the Farmers Market, and what questions to ask the vendors.
They put what in conventional bread?
Do we really need all those gadgets in the Kitchen?
Advice for new food bloggers.
Fun stuff she has coming up for Ramadan.
Connect with her on Social Media


Once your cake leaves The Baekehaus, we are no longer responsible for any damages that may occur, during transportation or at your home.
If you have any questions about the care of your cake, please contact us.
Below are some basic guidelines.
Carry your cake safely.
Place both hands under the board of your cake to so that the weight of the cake evenly spread, while you carry it.
Cake boxes are not very strong; please be careful not to squeeze the sides into your cake.
Be sure there is not any object around the cake which has chances of falling over the cake box and hence damaging it. Go DIRECTLY to your cake's final destination. Your decorations are made, with creamed butter! Every little bump, every small curve, every stop and go affects the solidity of your cake. In all of the times of delivering cakes, we've noticed elements slide off, breaks while transporting. Warm buttercream can melt, especially if it is slowly decorated or have compact buttercream designs. Make sure that you directly take it home.
Drive safe with your cakes.
Place cakes on flat surface in your car: flat space is best\ NOT ON PASSANGER SEAT which may cause the cake to damage.
Secure the cake/cake box so it does not slide.
Drive careful. Every curve, slope or bump can crack the buttercream or let decorations move/ fall off.
HEAT OFF and AC ON especially during the humid and warm days. Your cake can melt or become soft and colapse.
(applies to all costumers with purchases and orders)
- Emails/ messages: Emails and messages have to be answered/ responded to within 3 days. After that the discussed date will be open for generall booking and might no longer be available. NO DATES ARE HELD WITHOUT PAYMENT.
- Orders are submitted and your date is reserved after payment has been submitted. 50% are due at booking (nonrefundable deposit) to hold the date and to cover supplies and the 50% remainder is due 7 days prior to pick up/ delivery.
Last minute order (less then 7 days) are subject to a rush fee of %20/ twenty percent.
Accepting an order comes down to our availability on the desired date. Last-minute orders will be considered based on availability.
- If fresh flowers will be used on the cake it is the responsibility of the florist to determine flower safety and safe food practices and not the cake decorator. All real flowers used are not edible, not meant for consumption.
- sheet cakes are only offered for weddings and with the purchase of a main cake. sheets cakes are not display cakes and only kitchen cakes, meant for cutting. They are finished with minimal buttercream decor.
- In the case of an unavoidable situation, such as a car accident or poor road conditions during delivery, the cake decorator cannot be held liable for more than the cost of the above-ordered cake.
- Delivery is an extra charge depending on the distance.
- The Baekehaus does not offer cash or credit refunds for any cake or dessert order. All sales are final.
- We do not recommend cake pickups for cakes with more than two tiers. If you choose to pick up your cake and transport it yourself, please be aware that we will not be liable or responsible for the cake once it has left our location (any damage that may occur during or after the pickup in any way). We can deliver your tiered cake to any DMV address.
For a wedding cake with more than two tiers, there are no wedding cake pickups, deliveries are required.
- It's the client responsibility to ensure that the cake will be set up in an area that is climate controlled to ensure that the cake, cupcake or pie remains intact and retains its original condition. Extremely high temperature and humidity may affect the condition of the cake.
- Matching colors: we make every possible effort to match event, wedding or picture colors but are not able to ensure to accomplish the exact shade and lighting and sight may affect color.


When we realized that our shipping and handling department was slowing down production, I knew that I had to take action. Instead of leaving things as is, we decided to convert to a weighed systems, where we would count everything based on product weight. It was a big change, but we knew that it would dramatically speed things up. We invested in some high-end scales, and we had them installed the next day. Afterwards, our receiving and shipping department cut their times by half. This blog is all about using scales to improve your business, so that you aren't left wondering how to pay your employees.
Success in dairy farming requires excellent management skills to produce healthy, nutritious milk. Like most Canadian dairy farmers, you already know that your overall success relies upon your ability to micro-manage every expense, including the inputs required by each cow. One way to improve the input management for your dairy herd is to consider switching from traditional feeding programs to a total mixed ration, commonly known as a TMR.
Maximum Nutrition in One Palatable Feed
Feeding hay, grain, and other supplements separately to your herd takes time, as well as space to store large quantities of each specific feed. Even worse, this type of system can lead to erratic consumption patterns if each cow is not provided the proper amounts of each feed. Since milk production is largely based upon the quantity and quality of the feed consumed by each cow, erratic consumption levels can cause significant drops in milk production levels and severely affect the farmer's profit margins and the cow's health and longevity.
By switching to a feeding program based upon a total mixed ration, dairy farmers can provide each cow with the complete nutrition needed to maximize milk production. Because the ration includes all the inputs each cow needs, labor and storage costs are reduced as well.
Making TMR Feeding Programs Work for Both the Cows and the Farmer
Feeding programs based on a TMR require carefully measured amounts of each ingredient to ensure that each cow receives the proper levels of nutrition and energy from her diet to remain healthy and maximize her milk output. In addition, the TMR formula must remain constant to make it palatable for the cows.
To minimize inconsistencies and improve profits, dairy farmers can utilize a properly calibrated scale system to measure each ingredient included in the TMR. Additionally, by adding automated feeding equipment, dairy farmers can further cut costs through a computerized feeding system programmed to fit the nutritional needs of each cow in the herd. Each cow wears a radio frequency tag that activates a pre-programmed amount of feed to be released whenever she accesses the feeding area.
If the idea of switching to a TMR feeding system is something that you would like to explore as a cost-cutting measure for your dairy operation, the first step is to determine what type of scale system you will need. Consulting with a professional such as B C Scale Co Ltd who specializes in the installation, calibration and balancing of industrial scale systems will help you choose the right scale system and expedite the process.Share
17 November 2015


The news is regularly filled with horror stories about dirty takeaways and one-star hygiene reviews and we tend to associate this kind of thing with budget restaurants and smaller establishments. However, it seems even Michelin Star restaurants have some trouble with hygiene from time to time.
The only Michelin-starred restaurant in Coventry recently received a one star hygiene rating following an inspection on behalf of the Food Standards Agency. This means that major improvements are necessary.
Ice being stored under the U-bend of a sink
Vacuum packaging raw food
Untrained chefs in food hygiene
The management of food safety was also criticised, which included the systems of checks in place to ensure all food on the premises is safe and all staff are aware of food safety practices.
Why is food hygiene important?
Keeping in line with strict hygiene codes and practices is something every single eatery has to do – whether they’re a small local takeaway or an upmarket restaurant. An establishment that serves food to the public has a duty of care to ensure the food they serve doesn’t harm those that eat it.
Food regulations set by the Food Standards Agency cover all aspects of food handling including preparation, cooking, re-heating, cooling and storage.
When food hygiene standards are not adhered to, it’s easy for food poisoning to occur such as Salmonella, as food becomes contaminated.
Keeping your restaurant clean
Depending on your establishment you might find that hiring professional cleaning equipment is useful is keeping your place up to code. If you’d like to hire industrial cleaning equipment from Karcher, we have a range of machines that can help you adhere to food hygiene practices; machines such as steam cleaners, cleaning and polishing machines and professional vacuum cleaners.


Looking for a Thai cooking class? Join us at Koh Phangan’s premier cooking school. Owned by a professional chef trained at a Thai Institute, you will learn to cook a range of Thai food from the menu selection we have on offer.
Learn the secrets of Thai cooking in our fully equipped and specially designed kitchen and enjoy the food you have made following your class.
We provide two daily course sessions, with the first morning session starting around 09:00 and the afternoon course beginning at approx. 13:00. Each course lasts about 4 hours. Vegetarian options are available.
09:00 / 13:00
- Cooking materials
- Food and drink
- Professional chef
- Hotel pick up


CHOCOLATE BOX – 16 PIECE CUSTOM
Smaakaron presents pure bites of happiness. Our chocolates are made with the finest quality ingredients, handcrafted in our Groningen production kitchen. Each piece offers a delightful combination of flavors and textures, guaranteed to satisfy your sweet cravings.
Our box of 16 contains an assortment of flavors from our collection of 16 vegan and non-vegan chocolates. If you have specific preferences, you can use our “select your own” tool to create a personalized box.
Allergens and dietary notes:
Resetting the box will remove all the added products.
Indulge in the rich and decadent flavors of our Vegan Pistachio Bonbon with Manjari Chocolate. Crafted with care and attention to detail, this exquisite treat is perfect for those who embrace a vegan lifestyle or simply appreciate the taste of fine, cruelty-free confections.Show Details Hide Details
Indulge in the tropical bliss of our Bonbon Pina Colada. Made with real pineapple, a splash of Malibu rum, and a twist of lime, these delectable treats will transport you to a sun-soaked paradise. Savor the refreshing flavors in every bite. Pure paradise in a bonbon!Show Details Hide Details
Experience pure indulgence with our Vegan Truffle. Crafted with the finest dark chocolate, these decadent treats are completely plant-based, perfect for vegans and chocolate enthusiasts alike. Each bite delivers rich, velvety goodness that will satisfy your cravings. Treat yourself guilt-free to this luxurious vegan delight.Show Details Hide Details
Embark on a tantalizing taste journey with our Passion Fruit Bonbon. Bursting with the exotic essence of passion fruit, the delicate notes of pink pepper add a surprising twist while the sweetness of strawberry adds a delightful touch. Experience a harmonious blend of flavors that will leave you craving more.Show Details Hide Details
Elevate your taste buds with our Sangria-inspired Bonbon. Infused with the rich flavors of red wine, the zesty essence of orange, and the crispness of apple, these bonbons offer a delightful twist on the classic Spanish drink. Indulge in this sweet and sophisticated treat that captures the essence of a vibrant summer soirée. Cheers to a deliciously fruity experience!Show Details Hide Details
Delight in the perfect harmony of our Raspberry Yogurt Bonbon. Experience the tangy sweetness of ripe raspberries paired with creamy yogurt, creating a luscious and balanced flavor profile. The subtle hint of refreshing lemon balm adds a touch of botanical elegance. Treat yourself to a blissful moment of fruity indulgence with every bite.Show Details Hide Details
Experience an explosion of flavors with our 5 Spice Bonbons. Delight in the perfect blend of aromatic vanilla, fragrant laurel, bold star anise, warm cloves, and comforting cinnamon. Each bite is a tantalizing journey that will transport your taste buds to new dimensions of culinary delight. Savor the harmonious symphony of spices in every delectable bonbon.Show Details Hide Details
Savor the tropical allure of our Banana Bonbon. Crafted with luscious banana, a hint of smooth brown rum, and a touch of coconut, these bonbons offer a paradise-inspired indulgence. Immerse yourself in the creamy, tropical flavors that transport you to a sun-kissed beach. Let your taste buds embark on a delightful Caribbean getaway with each bite.Show Details Hide Details
Experience a burst of citrus delight with our Tangerine Bonbon. Infused with the refreshing essence of tangerine, complemented by the aromatic allure of laurel, and enhanced by a subtle kick of Szechuan pepper, these bonbons offer a unique and tantalizing flavor combination. Indulge in this harmonious blend that will awaken your senses and leave you craving more.Show Details Hide Details
Delight in the tropical allure of our Mango Bonbon. Bursting with the luscious sweetness of mango, enhanced by the fragrant essence of bergamot and the subtle herbal notes of basil, these bonbons offer a harmonious symphony of flavors. Experience a refreshing and exotic indulgence that will transport your taste buds to paradise.Show Details Hide Details
Transport yourself to the lively streets of Brazil with our Caipirinha Bonbon. Made with authentic Cachaça, tangy lime, and a touch of cane sugar, these bonbons encapsulate the vibrant spirit of this iconic cocktail. Indulge in the perfect balance of sweet and citrus flavors, delivering a taste of Brazilian paradise in every bite. Salute to a delightful Caipirinha experience!Show Details Hide Details
Tom gha kai
Savor the authentic taste of Thailand with our Tom Gha Kai Bonbon. Infused with fragrant lemongrass, aromatic lime leaves, and a hint of green curry, these bonbons capture the essence of this beloved Thai soup. Delight in the harmonious blend of flavors, creating a culinary adventure that will transport your taste buds to the streets of Bangkok. Experience the perfect balance of sweet, tangy, and savory in every bite.Show Details Hide Details
Savor the unique blend of flavors in our Celeriac Bonbon. The earthy essence of celeriac is complemented by the nutty richness of hazelnut and the distinctive aroma of porcini mushrooms. Indulge in this gourmet delight, where savory meets sweet, for a truly exquisite culinary experience that will delight your palate.Show Details Hide Details
Indulge in the irresistible combination of Maple Syrup and Vanilla with our vegan bonbons. Made with pure, natural ingredients, these treats offer a delightful blend of rich, sweet maple syrup and the aromatic essence of vanilla. Experience a guilt-free indulgence that satisfies your sweet cravings with every luscious bite. Pure vegan bliss in a bonbon.Show Details Hide Details
Experience the decadent allure of the coffee bonbon with tonka bean and caramel. Each bite unveils a harmonious fusion of aromatic coffee, exotic tonka bean, and luxurious caramel, creating a tantalizing symphony of flavors that will leave you craving for more.Show Details Hide Details
The Cointreau bonbon is an exquisite confectionery delight infused with the luscious essence of Cointreau liqueur. Its rich blend of sweet and citrus flavors captivates the palate, offering a truly indulgent treat for the senses.Show Details Hide Details
CHOCOLATE BOX – 25 PIECE CUSTOM€37.50
CHOCOLATE BOX – 9 PIECE CUSTOM€15.30


We need to talk about calories on menus
Apr 07, 2022
On Wednesday the 6th April the government introduced calorie labelling to restaurant menus to try and curb the rising obesity epidemic.
Calories are units of energy from food. Calorie counting doesn’t take into account a person’s motivation for why they may be carrying out this behaviour, their nutritional needs, nor the complex way in which food is broken down and absorbed in the body. Evidence therefore indicates that purely reducing calorie intake is not sufficient to manage and reverse obesity and in fact, due to the impact of metabolic change, can make weight unstable.
Calorie counting in obesity also does not maintain nutritional safety, it is time consuming, is difficult to maintain and doesn’t foster long-term changes in eating habits.
Calorie counting for a person who has an eating disorder, especially anorexia nervosa, is particularly harmful since it leads to escalating an already restricted and over monitored eating pattern, increased anxiety, an obsessive focus on ‘eating by numbers’ and difficulties in recovery.
If you have an eating disorder – anorexia nervosa, bulimia nervosa or binge eating disorder, please see a health/mental health professional and be supported in ensuring you have the correct amount of nutrition required to be healthy alongside psychological support.
Trying to achieve happiness through a number (calories, weight, clothes size) does not reflect you or your personality. Aiming to achieve happiness through learning to build self-worth and value on the other hand, works.


If you are thinking of starting up your own business, this might be because you deeply understand the benefits of being a business owner. You might understand that if you own your own business, you can earn residual income and have great opportunities for success and financial freedom in the future. However, where do you start? There are certainly so many different kinds of business you can get into, and which one is the best for you? It is good to know that when you get into frozen yogurt franchising, you can be sure to enjoy something which is lucrative and promising. Here, then, are just some of the many benefits you can enjoy through frozen yogurt franchising.
- When you decide to go into frozen yogurt franchising, you can enjoy the benefits of having a business which is indeed very popular today. If you know about the habits of people today, you might know that many of them are seeking a healthier diet and lifestyle. Because of this, they are turning from the more traditional desserts and seeking treats like yogurt. When you go into frozen yogurt, then, you can be sure that you will grab these people’s attention, which is indeed very promising and wonderful to you.If you want to learn more about frozen yogurt franchising, you can visit https://en.wikipedia.org/wiki/Frozen_yogurt#Uses.
- When you decide to go into frozen yogurt franchising, you can gain amazing profits from it. If you study the ratio of the cost and price of frozen yogurt, you will be amazed that something which is quite cheap to produce can sell for such a lucrative price. The profits that you can gain from this business is certainly higher than any profits from other businesses. This means that the investment you need to make will be small compared to what you are able to achieve.
- When you decide to go into froyo franchises, you can be sure that you will already have trust from your customers. One of the best things about franchising is that these stores already have a name of their own. If you go into franchising, then, you don’t need to struggle to make your own name and fight against the competition all around you in order to make yourself known. If you go into frozen yogurt franchising, you can be assured of customers who already trust the company and are sure to flock your stands with orders. This type of business, then, is safe and lucrative at the same time.
Read more to learn how to open a frozen yogurt business.


4 edition of Pepperidge Farm Goldfish Clip Strip found in the catalog.
Pepperidge Farm Goldfish Clip Strip
Barbara Barbieri McGrath
by HarperCollins Children"s Books
Written in English
|Contributions||Rob Bolster (Illustrator), Frank, Jr. Mazzola (Illustrator)|
|The Physical Object|
15 snack packs of Flavor Blasted Xtra Cheddar Goldfish crackers ( oz. each) 15 snack packs of Cheddar Colors Goldfish crackers ( oz. each) 10 snack packs of Pretzel Goldfish crackers ( oz. each) 5 snack packs of Vanilla Cupcake Goldfish Grahams crackers ( oz. each) The Sweet and Savory variety pack of the snack that smiles back/5(2). Goldfish Crackers are always baked, never fried, using real cheese and no artificial preservatives or flavors. They contain 0 g trans fat. This variety pack includes Flavor Blasted Xtra Cheddar, Cheddar Colors, and Pretzel idge Farm Goldfish Variety Pack, Flavor Blasted Xtra Cheddar, Cheddar Colors, Pretzel, 45 Ct/5(19).
Pick up ONE (1) bag of Pepperidge Farm Goldfish – Safeway “clip or Click!” priced at $; Submit the MobiSave offer for $ on any ONE (1) bag of Goldfish crackers, oz or larger make sure to load the offer BEFORE you purchase; Net Cost = . Pepperidge Farm Goldfish Flavor Blasted Xtra Cheddar Crackers, 10 oz. Box 2 dollars and 58 cents $ unit price is 25 dollars and 8 cents per ounce cents/OZ.
Pepperidge Farm Goldfish. Pepperidge Farm - Goldfish January Popeye the Sailor Man, a cartoon character created by E. Segar, first appears in the Thimble Theatre comic strip. Popeye The Sailor Man Intro Theme Song - Evergreen Cartoon Series of Snoopy and his books – a bookmark – Bücherliste - Cartoon Snoppy is a books lover. Free 2-day shipping. Buy Pepperidge Farm Goldfish Special Edition Disney•Pixar Toy Story 4 Cheddar Crackers, oz. Bag at
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Shaped like a fishbowl, an interactive board book contains colorful spreads featuring a rhyming text and fishy die-cuts where kids can count and place their Pepperidge Farm Goldfish.
By the author of M&M's Counting Book /5(11). out Pepperidge Farm Goldfish Clip Strip book 5 stars Pepperidge Farm Goldfish Counting Book. Reviewed in the United States on August 8, Here is a great way to teach counting wothout providing extra sugary snacks to children.
The Pepperidge Farm company makes a variety of goldfish that can be used with this book to entice children to learn to count from 1 to Have fun 4/4(3). Clip the clothespin into the center of your plastic storage bag and add the chenille stem antenna.
Release your smile-worthy butterflies. 12 Pepperidge Farm Cheddar Goldfish Snack crackers; Directions. Spread about 1 tablespoon of peanut butter down the center of each celery piece. Arrange the crackers on top of the peanut butter. In the wake of the very succesful Pepperidge Farm Goldfish Fun Book, here come the Pepperidge Farm Goldfish Counting Fun Book.
Grab a bag of Pepper Farm Goldfish crackers and dive into this playful, interactive counting board book for Goldfish cracker lovers/5. Pepperidge Farm Goldfish Fun Book book. Read reviews from world’s largest community for readers. Grab a bag of Pepperidge Farm TM Goldfish TM cracker /5(11).
Pepperidge Farm Goldfish Made with Organic Wheat Cheddar Crackers, oz. Multi-pack Tray, 9-count oz. Single-Serve Snack Packs out of 5 stars 23 $/5(27). See more Goldfish products Need immediate assistance.
Talk to a friendly customer service representative by calling Pepperidge Farm Goldfish Baby Cheddar Crackers, oz. Bag Pepperidge Farm Goldfish Cheddar Crackers, 45 oz. Multi-pack Box, count oz. Snack Packs Pepperidge Farm Goldfish Cheddar Crackers, 10 oz.
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And why not. They’re fun, baked with goodness, like real cheese, and—really, really yummy. May 5, - Explore harris02_4's board "Baby Goldfish!" on Pinterest. See more ideas about Baby goldfish, Baby boy shower and Diaper cake boy.9 pins. Pepperidge Farm Cookies Milano Candy Cane Limited Edition,7oz(pack 0f 2).
Did you know. Red Goldfish® crackers are colored using a mix of beet juice concentrate and paprika extracted from sweet red peppers.
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Pepperidge Farm - Goldfish - Disguises - short () (USA) ethan bruce 2nd channel. Loading Unsubscribe from ethan bruce 2nd channel. Cancel Unsubscribe. Working. Pepperidge Farm Goldfish, Cheddar, 3 resealable bags, 58 ounces The resealable strip on each bag is a little problematic as it often tears the bag open more as you try to use it, but, overall it's a big help in keeping the bag closed after opening/closing the bag day-to-day.
Great staple product with new/impressive packaging/5(60). Pepperidge Farm. 89, likes talking about this. Pepperidge Farm® has been making exceptional cookies, crackers, breads and more for 75 ers: 88K. All Pepperidge Farm Goldfish Jingles The Snack That Smiles Back Goldfish Logo History () - Duration: Xavier views.
Pepperidge Farm Goldfish commercial from Goldfish are fish-shaped cheese crackers manufactured by Pepperidge Farm, a division of the Campbell Soup Company. The crackers have been available.
74 videos Play all Goldfish Crackers Commercials Alex Pasley Animation Channel Culinary - Basic Knife Skills - Duration: Kroger Culinary Recommended for you. Made with real cheddar cheese, Goldfish are great for on-the-go families.
Goldfish are always baked not fried with each pouch having only calories. This pack includes 30 individual packages of delicious gold fish.
Product Features:5/5(9). If you like tacos then you’ll love this delicious snack mix that’s loaded with taco flavor.
Cheesy goodness from Goldfish, the flavor of corn from the cereal, and yummy chili-cumin spice from taco seasoning. A little lime zest brightens the mix. Best of all, it’s super easy to gs: Shop for Pepperidge Farm Crackers in Snacks, Cookies & Chips. Buy products such as Pepperidge Farm Trio Variety Crackers, 10 oz.
Box at Walmart and save.View image Pepperidge Farm Goldfish Crackers, Cheddar, Oz., 72/Carton () - image 1 of 4, selected/5(40).


Having an Italian father as a chef, I can remember playing with the pizza dough in his restaurant when I was a little boy. For my holidays as a child, I always went to stay with my Grandma Silvia, in Bolzano, Trentino Alto-Adige. Her kitchen was my favourite place to be and cooking became the most exciting time of each day.
Going down to the markets, with all those smells, colours and tastes of the fresh ingredients, just couldn’t have been any better. That’s when I knew what I wanted to do.
Finishing school couldn’t come soon enough, and this was when I went off to learn my trade in some fantastic kitchens around Northern Italy.
After meeting my partner, Alex, and learning his expertise was in hotel management, we decided to venture into business together and in 2013 the restaurant was born.
Here at Gusto we pride ourselves in sourcing and importing the freshest and most authentic Italian produce available for our customers to savour.
Gianpaul and Alex


LIQUOR STORE HOURS: MONDAY TO SUNDAY 9AM UNTIL 11PM (Delivery start at 10 AM)
Right Twix is made with crunchy cookie, gooey caramel and rich milk chocolate.
Left Twix contains crispy shortbread, creamy caramel and decadent milk chocolate.
Which side will you choose?
Celebrations are more delicious with Twix Caramel Chocolate Candy Bars.
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We’re happy to let everyone know that after a brief pause due to COVID-19 restrictions, the nutrition program in the La Labor region of Guatemala is up and running once again—though temporarily in a new form.
The Missionaries are in ministry in La Labor, which has a large central parish, Sangre de Cristo, and 14 smaller chapels out in the countryside.
Before the arrival of COVID-19, volunteer cooks gathered twice a week in the La Laguneta community outside of La Labor, where they prepared a wholesome lunch for as many as 90 children.
When Guatemalan health authorities issued restrictions on large gatherings last year, those meals had to be suspended. The death in September of Fr. Bill Beuth, C.PP.S., who oversaw the program, was also a blow.
Now, the pastor of Sangre de Cristo Parish in La Labor, Fr. Abel Cruz, C.PP.S., is pitching in to get the program on track. With the help of Jose Luis Jolón and parish volunteers, they are delivering food monthly to the families in the program so that meals can be prepared at home. Families receive beans, rice, sugar, eggs, corn meal and cooking oil.
Volunteers continue to track the weight of children in the program.
“This is a temporary bridge while COVID restrictions are still in place,” said Mark Giesige, director of mission advancement for the Missionaries of the Precious Blood, Cincinnati Province. “The volunteers intend to go back to preparing meals once restrictions are lifted.
“Thanks to the many donors who support this wonderful program,” he added. “We’re hoping to expand this program into other communities. It really makes a difference.”


Hey! My name is Hailey Davis. I'm a Registered Dietitian Nutritionist based in Montana. I'm here to help you navigate nutrition.
95% of diets fail.
Let's try something different together!
My approach is individualized nutrition education and counseling to meet you where you're at, helping you personalize your own sustainable approach to eating
so you don't become just another statistic.
I believe that all foods can fit into your life. I hope to help you break free from constant food fear and restriction, find balance in your food choices, and help you meet your personal health goals.
Group Nutrition Classes
1:1 nutrition counseling with your own Registered Dietitian. Typically one hour in length. We'll get to know each other, talk about your health goals, diet history, and start our journey together to get you moving toward your goals.
Follow-up appointments usually last 30 minutes. We'll follow up on your goals, create new goals, answer nutrition questions, and navigate barriers and challenges that you may be facing.
Book a group nutrition class for your own group, workplace, business, etc with me!


Hotel Palace counts 110 rooms, all of which come with en suite bathroom equipped with shower and hairdryer, air-conditioning, satellite TV, balcony and telephone. The hotel is open 24 hours a day
The Hotel Palace counts over 300 seats in 2 restaurants with air-conditioning. Thanks to the enormous experience of the Chef you can taste different Italian dishes and discover many traditional dishes full of deep flavours, made with healthy and simple ingredients.
Our restaurant is open from 08:00 to 09:30 am for an italian breakfast . Our guests can taste fresh croissants, home baked cookies, bread, marmalades, cereals, juices and warm and cold drinks.
At lunch and dinner we serve two first courses and fish specialities and/or typical local dishes. Pitchers with water and wine are always included during the meals.


The biggest pro of Belize food is the seafood like shrimp, fish, lobster and conch which are extensively offered in all the restaurants, particularly at the beaches.Belize has traditionally been one of the foremost exporters of lobster but over-harvesting these lobsters has caused its population to go down. It is still easily obtainable and comparatively low-priced but Belize has a lobster season between the months of June and February.
Belize food is mainly constituted of meat as the main component. Chicken, pork, beef, oxtail and many such types of meats are all cooked in a variety of rich and dark pastes. Pig tail or salted beef is stewed together with red kidney beans dished up with steaming rice and this is a customary Belize cuisine.
The island of Ambergris Caye brags of a number of top quality restaurants while the local restaurants are acknowledged for the mouth-watering Creole dishes loaded with meat as well as seafood.
Possibly the most characteristic constituent of foods in Belize and dining is the well-known Marie Sharps Hot Sauce. More or less no dining table is complete without a container of Marie Sharps Hot Sauce. The original taste of Marie Sharps is an extremely hot sauce prepared from a base of carrots, habanero peppers, and onions. At present, Marie Sharps has a broad variety of different fiery sauces and jams. If you have a passion for the hot foodstuff, you will be able to find that your choices arent confined just to Marie Sharps.


FOOD AND BEVERAGE
Reference standards play a crucial role in ensuring the safety and quality of food and beverage products. These standards serve as benchmarks for manufacturers, providing guidelines and specifications for various aspects such as ingredient composition, packaging, labeling, and manufacturing processes. By adhering to reference standards, companies can ensure that their products meet regulatory requirements and consumer expectations. These standards help in establishing consistency and uniformity in the industry, enabling consumers to make informed choices about the products they consume. Additionally, reference standards aid in facilitating international trade by providing a common language and framework for assessing the compliance of food and beverage products across different countries and regions. Ultimately, the use of reference standards in the food and beverage industry is vital for safeguarding public health, promoting fair trade practices, and maintaining consumer confidence.


ABOUT THIS WEBINAR
Food safety product recalls are on the rise; how a brand owner and/or manufacturer deals with this and provides transparency can make or break a brand. The Food Safety Masterclass is an interactive, live webinar presented by Robert Rogers, Senior Advisor for Food Safety & Regulations, Mettler-Toledo. The webinar is aimed at food manufacturers to find out how to prevent physical contamination in six steps. Participants can find out more about the extent of food safety breaches, how contamination occurs and the implications of this, plus the four main trends affecting food safety.
Senior Advisor Food Safety & Regulation at Mettler-Toledo Product Inspection DivisionVIEW SPEAKER BIO
With over twenty two years at Mettler-Toledo Product Inspection, Robert has gained his experience by excelling in several roles in the organization including technical services, training and development, application specialist and sales. In his current role Robert provides subject matter expertise in quality product inspection and foreign material detection/ prevention strategies assisting in the development food safety management policies and programs.


Stevens Point Area Winter Farmers’ Market
Thank you for your interest in the Stevens Point Area Winter Farmers’ Market (the Winter Market)! As a seller or a shopper, we welcome your participation and hope to see you there often.
The Winter Market will return Saturday, November 4th at Redeemer Lutheran Church in Stevens Point (with the exception of Thanksgiving (11/25/17) and Christmas (12/23/17)).
The Winter Market serves as an outlet for Wisconsin-produced, homegrown items. Sample items include fruits, vegetables, meats, cheese, eggs, bakery products, cider, maple syrup, honey, sorghum, fresh and dried flowers, herbs, houseplants, jams and jellies, pickles and other prepared and preserved food products.
Vendors Featured at the 2016/17 Winter Market! (last updated 5/5/17, check back often)
- Back Forty Mushroom and Forage – Tigerton, WI
- Bakery by the Lake – Amherst Junction, WI
- Black Rabbit Farm – Amherst, WI
- Farm Time Out Aquaponics – Junction City, WI
- Free Life Farm – Wisconsin Rapids, WI
- Liberation Farmers – Almond, WI
- Lonely Oak Farm – Milladore, WI
- Lowland Bison Ranch – Stevens Point, WI
- Primitive Pastures – Iola, WI
- Ruby Coffee Roasters – Nelsonville, WI
- The Clever Peasant of Wholistic Home Solutions – Stevens Point, WI
- The Sand Box – Amherst, WI
- Stonehouse Farm – Rudolph, WI
- Whitefeather Organics – Custer, WI
The Winter Market is intended to give growers and producers of goods and consumers an opportunity to deal directly with each other, rather than through third parties. It is an outlet for the growers or producers of very small quantities of eligible products as well as for larger quantities. This Winter Market has been created for the reasons above as well as to enhance the local food community of the Stevens Point Area.
Chef C’s Munchie Mobile will return at the beginning of the 2017-18 Winter Market Season (November 4th)!
Market Organizers – The bylaws for the Winter Market have been determined by the Farmshed Farmer Advisory Board (Advisory Board) with input from Farmshed and Redeemer Lutheran Church Staff as well as input from a week-long community survey which received more than 500 responses.
In future years, a Farmshed Winter Market By-law Committee of (vendor) Members will be formed to direct the Winter Market or a formal cooperative structure outside of Farmshed will be developed.
Interested vendors – click HERE for the Stevens Point Area Winter Farmers’ Market Bylaws and Applications for Members Page.


Printing family recipes can preserve memories, independence
When I first met my husband, his mother was already having some health struggles. She had recovered, but not completely, from a stroke several years earlier. And she was stoically suffering from the double whammy of macular degeneration and the early stages of dementia. Despite her challenges, she still deeply wanted to cook for her family. Yet, her role as caretaker and nurturer was slowly shifting away from her. Losing the ability to feed her family added a layer of distress.
On my first visit to meet the family, I was heartbroken to watch her in the kitchen, holding a faded recipe card two inches from her face in order to make her famous chocolate sheet cake — her son’s favorite treat and a cherished family recipe. Looking at that recipe card with its tiny spidery handwriting, one thing was clear: We had to preserve the family recipes and preserve Mom’s ability to make them for as long as she was able.
A few months later, for Mother’s Day, we sent her a binder of all the family recipes, typed and printed in a bold large font, arranged in clear plastic protectors, and assembled into a custom cookbook. It wasn’t terribly pretty, but it was effective. And it was a gift that kept on giving. The cookbook gave Mom independence and gave all of us comfort knowing that the recipes weren’t lost. She used the cookbook until her diseases made cooking impossible, but we know it extended her culinary activities significantly.
I reached out to Renée Rentmeester, the creator and executive producer of the Cooking Without Looking TV show and podcast — the first TV show featuring on-air talent with vision impairments or blindness — to find out about the benefits of a family cookbook for those who are dealing with sight diminishment due to age or disease.
“There is something so compassionate when the caregiver creates this for the person they are caring for.”
“Creating a large-print cookbook of recipes for a friend or family member who is losing their sight along with their cognitive skills is tremendous on so many levels,” Rentmeester says. “First, it gives the person you are caring for more of a feeling of being in control. Even though they may be losing their sight, they have a new way to prepare the foods they love while staying independent, which is the key word for anyone who may be incurring a disability.”
When creating your own cookbook, be sure to clarify any confusing or incomplete recipes. Explain any tips or techniques that weren’t originally written down. It can be a helpful, bonding experience to cook some recipes together and note anything that’s missing or unclear.
Be sure to print the recipes in a large font that the recipient can easily read, and put each recipe in a protective clear plastic sleeve. If your loved one uses a light box to assist with reading, be sure that you assemble the cookbook in a binder with easily removable pages. Only print on one side of the paper to prevent shadow or bleed-through.
“There is something so compassionate when the caregiver creates this for the person they are caring for, especially if that person is a parent,” Rentmeester says. “The parent often has been the one the child has looked up to all of their lives. When the roles change, the parent doesn’t want to admit they need help. When the child [or] caregiver takes the step to do something so filled with empathy, the parent feels more comfortable confiding their needs, which often is a difficult thing to do.”
Simple Pear Cake
This adaptation of a family recipe requires no mixer or special equipment, which makes it wonderful for cooks who might be having challenges in the kitchen. Use Bosc or Bartlett pears or any variety that is sweet and crisp. If you have problems chopping, use canned diced pears. You can also adapt to your taste, such as using apples or plums instead of pears. This pear cake is a not-too-sweet snacking cake, so don’t limit it to dessert. It is perfect for breakfast, brunch, afternoon coffee, or tea.
• 1 cup flour
• 3/4 cup sugar
• 1 teaspoon cinnamon
• ½ teaspoon baking soda
• Pinch salt
• 2 large eggs
• ½ cup vegetable oil
• 1 teaspoon pure vanilla extract
• 2 cups peeled and cubed pears (about 2 medium pears, or substitute diced canned pears in juice, well-drained)
Heat oven to 325°F. Grease an 8×8-inch baking pan or muffin tins.
Combine flour, sugar, cinnamon, baking soda, and salt in a large bowl. Whisk with a fork to combine.
In a smaller bowl, whisk eggs, oil, and vanilla until smooth.
Stir the wet into the dry ingredients until a thick batter is formed. Mix in pears and spread batter into prepared pan.
Bake 35-40 minutes* until a skewer inserted in the middle comes out clean. Cool completely before cutting.


Restaurant Australia campaign – Consumer activation France
Sept 12 – Oct 4, 2014
Location : Paris, France
Tourism Australia’s research conducted across 15 of Australia’s key tourism markets showed that great food, wine, and local cuisine is a major factor influencing holiday decision making (at 38%), ranking third ahead of world class beauty and natural environments (37%).
To narrow the perception gap between those who have visited Australia and those who have not, Tourism Australia developed the idea that Australia could be the world’s greatest restaurant – Restaurant Australia.
In response to the growing demand globally for food and wine as part of the travel experience, Tourism Australia put the spotlight on Australia’s finest array of produce served in the most stunning locations in the world.
Throughout 2014 and 2015, Restaurant Australia marketing campaign focused on Australia’s strengths in food and wine as well as other world-class experiences.
Media coverage : over 40 articles (print, online media and blogs)
Estimated media value : 300 K€
Coordination : Lidwine Bernardin & Sabrina Pessanha Foucaud c/o Article Onze Tourisme agency
Client : Tourism Australia


If you want to cook up great bait for carp using your microwave oven, I have the perfect recipe. It may look like ham, but it’s not. It’s a strawberry and vanilla blancmange mix that works as the perfect bait on a carp hook.
This is a very inexpensive bate to make and the ingredients can be found in the jelly section of any supermarket for under £1 and it comes in four delicious flavours. Also available on Amazon links below.
Starting out, we need to pour ¾ cup Soya flour into a mixing bowl.
In the box of ingredients, there are 4 different flavours. To make 1 pint of bait batches, we only need to use two flavours, and this recipe calls for strawberry and vanilla. Mix the two together and you will have a fantastic carp bait that not only looks good, but also smells sweet enough to attract the attention of any carp.
Empty both flavour packets and pour into the mixing bowl with the Soya flour. In a separate bowl, beat two eggs with a fork and then pour ½ the beaten egg mixture into the mixing bowl containing the two flavours. It’s not good if the mixture starts out being too wet.
Keep adding the egg mixture until you see it clumping together.
Next, add 1 teaspoon of cod or olive oil, then add ½ teaspoon of red food colouring.
It’s also important to add seeds to the mixture. I recommend Sesame seeds, but you might want to experiment with others. Some people actually add crushed up eggshells.
Now it’s time to start mixing with our hands. If it feels too wet, you can add more Soya flour.
When it’s thoroughly mixed, place the dough on grease proof paper and roll out until it is just ½ to 1 cm thick.
To cook the dough, place it in the microwave at 600 watts for approximately 3 minutes.
When it’s done cooking, take the dough out and cut it into 3 cm stripes whilst still warm.
This will look just like ham since you can see the stripes that formed when it was cooking.
Cut the stripes into cubes.
You now have sweet tasting carp bait that looks just like ham.
I’m sure you can’t wait to give this a try next time you’re out on the lake.


BREAKFAST AND LUNCH REGISTRATION
Please complete the form to let us know how many breakfasts and/or lunches you will pick up. Free meals are for ages 0-18 only. Adults must pay $3.60 per meal. Orders should be ordered by 12 p.m. the day before pickup.
Breakfast pick up is from 7:45 am until 8:15 am, Lunch pick up is from 12:30 pm until 1:00 pm. Pick up location please come to the small school parking lot on Division Street and ring the door bell.


The Food and Agriculture Organization, FAO, on Thursday, May 5, said Palm Oil prices drove global staple food commodities up in April.
According to the FAO, the increase marks the third consecutive monthly increase after four years of decline.
It added that April’s increase was driven by palm oil prices and in a minor key, cereals, while sugar prices tapered down after a strong increase in March.
The FAO Food Prices Index, averaged 151.8 points in April, and 0.7 per cent increase from March.
The organization said that it is about 10 per cent below its level of a year ago and more than a third of its 2011 highs. The gradual increase, it added, is far from even across the board.
It stated that the trade-weighted index tracks international market prices for five key commodity groups: major cereals, vegetable oils, dairy, meat and sugar.
Its decline over the past year, it added, reflects ample food supplies, a slowing global economy and a stronger U.S. dollar.
It said Vegetable oil prices rose 4.1 per cent, due largely to a grim 2016 production outlook for palm oil coupled with a growing worldwide demand.
Cereal prices, it added, rose 1.5 per cent on the month, due primarily to international maize quotations, themselves influenced by a weaker U.S. dollar and spill over from the oil seeds complex.
However, it said, rice prices declined marginally, while wheat markets posted limited gains amid expectations of large supplies in the new season for the crop.
It added that diary prices dropped 2.2 per cent as stocks of butter and cheese in major exporters continued to grow.
FAO said meat prices rose 0.8 per cent, pushed up by strengthening United States demand for Australian beef. It said sugar prices, meanwhile, dropped 1.7 per cent in April after a dramatic 17 per cent increase the previous month.
It said while concerns about global sugar production remain, Brazil, by far the main exporter, has had its second-highest crop ever and the country’s use of sugarcane for ethanol is expected to decline. Sugar and vegetable oils are the only sub-indexes currently at levels higher than those of April 2015.