You have probably heard that when you exercise you need more protein. Because when you sit down at a desk all day or otherwise lead a sedentary lifestyle.
Everyone needs Protein Exercise Connection in their diet. But it is true that protein requirements vary depending on a number of different factors. For example, when you regularly work out at the gym or you train for a sport. You need more protein in your diet than when you are not physically active. Other factors also influence how much protein you need on a day-to-day basis.
Your body doesn’t store protein so you need to continually replenish it in order to meet demand. When you undertake physical activity the amount of protein you need to replenish rises. Here’s why protein intake matters when you are an athlete or you spend a lot of time in the gym.
Protein Exercise Connection
Protein makes up around 15% of your body weight and after water is the largest single component in your body. Important to get protein in your diet even if the most amount of exercise you do or not. However, when you run, play sports, or go to classes at the gym you need more protein exercise connection.
You also need more protein when you are on a low calorie diet
When you increase weights, your diet doesn’t naturally gives complex proteins for example if you are a vegetarian. This is partly because when you exercise you alter the process by which amino acids are metabolized by your body. Also, you use a certain amount of protein to fuel your exercise activities. In addition, you need protein after exercise in order to repair tears and injuries in the muscle fibers that naturally come about following exercise stress.
You also need more protein when you run or work out because protein synthesis in the body is reduced as you exercise.
How Much Protein Needs Your Body
When you reduce the production of protein temporarily the body makes an effort to catch up when it’s at rest. Athletes and sportspeople often eat too little protein. This can happen when you over-emphasise importance of carbohydrates for energy and don’t pay attention to how much protein your body needs.
A lack of protein can result in athletes being unable to keep their muscle tissue functioning well and also repair the muscle damage that comes about through exercise. This is why it is important to replenish protein stores following exercise.
A good way to instantly replenish your protein stores and keep them high is to have a high-protein snack alongside carbohydrates immediately after your gym session or workout. It is particularly important to do this after you lift weights.
Choosing a ready-made snack or shake is the simple way to get a boost of protein but you can also make a simple turkey sandwich or have a steak dinner. If you are finding it difficult to get enough protein in your diet, or you are not sure which foods to eat or beverages to drink, on high-protein diets and how to make sure your body is fuelled with enough protein for exercise and growth


Contact: Hailey Zoccoli
hailey@jumpwithjill dot com
Office: 800.531.0760 x 1
FOR IMMEDIATE RELEASE
JUMP WITH JILL SET TO ROCK WITH TEXAS DEPARTMENT OF AGRICULTURE
Farm Fresh takes center stage with nationally acclaimed rock & roll nutrition show
Austin, TX – Sept. 11, 2019 – In support of Texas Agriculture Commissioner Sid Miller’s Farm Fresh initiative, the rock & roll nutrition assembly Jump with Jill is heading to 20 elementary schools in Texas this fall, as well as the State Fair of Texas. The Texas Farm Fresh Jump with Jill Live Tour teaches kids the importance of healthy eating and draws attention to Texas agricultural products — like fruits, vegetables and dairy — that make up a healthy diet. Turns out, eating healthy Texas products is also good for a healthy Texas economy.
“Our Jump with Jill show helps Texas children realize that eating nutritious foods and exercising every day makes them part of a very cool — and healthy — crowd,” Commissioner Miller said. “As a component of our innovative Farm Fresh initiative, this live event provides valuable lessons about good nutrition and Texas agriculture in a way that children will remember for years to come.”
Created by a Registered Dietitian, Jump with Jill has been performed all over the country for a million kids, including Texas youth.
“We are so excited to bring Farm Fresh messages directly to schools by singing and dancing our way across Texas,” Jump with Jill creator Jill Jayne said.
Shows are closed to the public, but media are welcome to cover the live event and interview the cast of Jump with Jill onsight before or after the show. Schools are providing media clearance for students. The cast is also available for early morning or evening in-studio appearances. For a detailed itinerary of each school location, please contact us.
About Farm Fresh
Agriculture Commissioner Sid Miller created the Farm Fresh initiative to build connections between Texas schools and child care centers and local farmers and ranchers. Texas farmers and ranchers produce an abundance of fresh, healthy foods. The Farm Fresh initiative helps schools and child care centers incorporate more fresh local products into their meals, while teaching students about the important role agriculture plays in our everyday lives. The goal is to increase community collaborations, promote healthy lifestyles and improve the Texas economy. Learn more at www.FarmFreshFriday.org.
About Jump with Jill
Now in its 12th season, the world’s only rock & roll nutrition show Jump with Jill uses singable anthems to transform nutrition education into a live concert. Created by a Registered Dietitian and professional musician, Jump with Jill gets students moving and learning about health in a way they will never forget. The Emmy-nominated nutrition education program has been performed 3,500 times in six countries for over a million kids. Find this press release and high resolution images at jumpwithjill.com/farmfresh-press.
For more information on Jump with Jill, visit jumpwithjill.com. To schedule an interview with a Jump with Jill cast member, email hailey@jumpwithjill dot com or call (800)531-0760 x 1.


I have to admit that the idea for a post on food in film came to me in a roundabout way. Earlier this week, I saw a Facebook post by the Institute of Medicine publicizing a September 16, 2013 public workshop on “Mapping the Food System and its Effects.”
Yes, ladies and gentleman, this sounds interesting to me. I mean, who wouldn’t want to define food systems, consider different effects of the food system or establish frameworks and sustainability indicators?
Anyhoo. I thought that finding movies about food systems would be a challenge. One quick search, and I was almost at “DUH.” I totally briefly forgot that movies focus on aspects of the human experience, with food as a key part. Chocolat and Ratatouille, though I have to admit to a bit of a yuck factor thinking about rat hair in the kitchen…even if it is on a cute character that talks. Even action adventure or science fiction movies use meals or food to connect characters or set up a sequence.
Of course, considering food as a system in a film is less frequent. Again, who would want to define food systems, consider different effects of the food system or establish frameworks and sustainability indicators all in the same movie? The answer? A documentary filmmaker or two.
Here are some lists of food films, including documentaries:
- Favorite Food Films – lettuce eat kale blog post (2-19-10)
- 10 Top Documentary Food Films – lettuce eat kale blog post (3-6-10)
- World Food System Film Series – The ETH World Food System Center (2013 spring semester)
- 20 Must-See Food Documentaries You Can Watch Right Now – First We Feast blog post (2-5-13)
I also found a new event with the coolest title and purpose: the second annual “Food & Farm Film Fest!” on April 3-6, 2014. The festival features food and farming in films AND local chefs who create pairings for each day’s film. Sounds yummy, in more ways than one.
More food and film festivals:
- The Food Film Fest (taste what you see on screen) – New York City/Chicago/Charleston
- Devour! The Food Film Festival – Nova Scotia, Canada
Your turn. Please add to our lists…


Miele USA … a Blog Tour NYC sponsor
Specifying kitchen appliances is never an easy job for a designer. Clients constantly say there is too much choice hence they ask for help from a designer – but sometimes we can’t decide either! If you also love to cook, as I do, you’ll probably spend hours reading brochures and reviewing the latest specifications. After all this reading though I think we all secretly have a favourite … and for a long time mine has been Miele.
Next month I am attending Blog Tour NYC in New York organised by Modenus. I will be featuring all the very generous sponsors who make the tour possible on my blog in the next 6 weeks before we leave. Today I am so pleased to be showcasing my appliance company of choice, MieleUSA.
Miele was founded in Germany in 1899 – the company motto is Immer Besser, which translates to Forever Better. Their products are now recognised as a premium appliance brand and are lusted after by consumers all around the world. I have recently specified a full complement of their appliances for a client which included a steam oven for the wife and under counter wine fridge for the husband!
Steam ovens are the latest must have in the kitchen and Miele have been leading the way on their development. With consumers becoming ever more conscious about health issues the popularity of this type of cooking will only increase as no nutrients are lost during cooking. The food retains all its existing texture, colour and shape. The cooking method also allows sweet and savoury dishes to be cooked at the same time – useful in our busy lives.
While in New York one of the main events we are visiting is the Architectural Digest Home Design Show. Miele USA are exhibiting at the show and also launching the Miele Table Artist. Featuring regional food prepared by some of the country’s most promising new chefs the aim is to showcase everything good about the culinary world. The best chefs will create the best regional dishes using the best Miele appliances.
All the Blog Tour members will get the first look at the results of the Miele Table Artist. I’m looking forward to enjoy some fine tasting menus and learning even more about Miele.
If you are interested in purchasing Miele appliances do try to take time to visit one of their galleries before you buy. These custom-built facilities allow you to try before you buy. There are currently 9 centres in the US and 2 in the UK – it is well worth a visit.
I will report more about MieleUSA when I attend Blog Tour, in the meantime visit their website and start planning your own dream kitchen.


In the first of our founder’s monthly columns, Mathieu Flamini explains what a career spent exposed to the world’s best trainers, doctors and nutritionists has taught him.
Today you have more and more people who are vegan
I think we’re getting to the point where people are trying to change the way they eat. I don’t think people are laughing any more. I think they’re interested to understand what this lifestyle can give you. And in a few years I can tell you, people will have realised that it can improve your health and lifespan and people will switch even quicker.
Why risk sacrificing your health for animal protein at every meal?
Why not reduce the amount of meat you have in order to have advantages for you and the environment? It’s not necessary to go completely black and white. Just by reducing animal protein in your diet you’re already doing a lot of good to yourself.
Eating meat was slowing down my recovery
When you play at a high level and train for hours, you generate a high level of lactic acid. In order for your body to get rid of this it needs alkaline, and that means eating fruit and vegetables to clean your body. It means you will recover faster and your muscles won’t be as sore.
When I was playing I decided to get rid of red meat. I was training constantly and playing every three days and I was constantly in need of recovery. Eating red meat would increase the acidity in my body and make it even more difficult for me to recover .
Going vegan was not a snap decision
To be honest with you I didn’t go vegan overnight. It has been a process. Medical staff at the clubs I played at advised me to eat less red meat and I was always very aware of the poor quality of chicken. I think the way it’s farmed is unbearable so I don’t eat it.
I was eating a lot of fish instead and I asked the club doctors to check my mercury levels. They found my levels were 10 times what they should have been. I was intoxicating myself.
I decided to stop eating fish and I started becoming a vegan.
We’ve sacrificed quality for price
Meat is farmed on an industrial scale which obviously brought the price down, but it also changed the way we eat.
People eat meat and fish every day but the reality is the quality is extremely bad and the human body is not designed to have fish and meat every single day. I’d rather eat good quality meat once or twice a week.
I still get everything I need from a vegan diet
The reality is that you can enough protein from vegan nutrition. Maybe the body adapts, but I eat a large quantity. When I have a salad it’s a large salad. I like to eat in bowls, not plates, so big bowls of salad and then quinoa, rice, broccoli. Tofu also. All of these are high protein.
It wasn’t very exciting to be a vegan years ago.
Slowly, slowly other players began reducing their meat consumption because they understood that when you train and perform so regularly you have to improve your recovery. Now you have other athletes like Djokovic, Tom Brady and Messi who are vegan or switch to vegan diets to speed up their recovery.
You can’t have a healthy lifestyle without a healthy environment.
I think ten years ago if you were someone trying to promote a sustainable lifestyle you were accused of being a hippy. But today? Everyone is trying to lead a healthier, more sustainable lifestyle.
You have a generation of kids in the streets trying to create awareness around the problem of climate change. So if you tell one of these kids that one of the biggest causes of pollution is dairy farming, do you think that these kids will laugh at you? There’s nothing hippy about wanting a healthier lifestyle and planet.


from Lugley's Restaurant
in no particular
order - merely as they come to mind - it just gives me an excuse to visit my
web site and add something to it!
|Angela's Restaurant is Currrently CLOSED. Angela, while chef/proprietor of Lugleys restaurant cooked for Prince
Edward, Prince Andrew, Prince Phillip, Prince Michael of Kent and Princess Alexander. She plans to re-open soon.
|Baked egg and Smoked Haddock en
For 4 people
4 small eggs
4 oz strong cheddar cheese
1 medium onion finely chopped and
softened in a little oil
4 oz natural smoked haddock
8 tbl spns double cream - possibly
Pre heat the oven to very hot.
Divide the softened onion between 4 large cocotte dishes. Place the diced
smoked haddock around the edge of the dishes. Break an egg into the centre.
Top with a generous amount of grated cheese and pour over the double cream.
Season with salt and black pepper. Place on a baking tray and bake in the
very hot oven for 15 minutes. Longer for a well done egg. Fifteen minutes
should give you a firm white and a runny yolk. Yummy!
For 4 People
1 Large lightly cooked lobster
removed from its shell
4oz clarified butter
2 tblspns white wine
generous pinch ground mace, black
pepper and paprika
Small amount of smashed garlic
according to taste
sprig of fresh dill
Melt butter in sauté pan. Add herbs and spices and wine.
Simmer very gently for 3-4 mins so that the flavours infuse. Dice the
Lobster. Add to pan. Heat the lobster meat through thoroughly but gently (do
not overcook or boil unless you want tough chewy lobster). Pack the
lobster into four ramekin dishes. Remove the dill weed from the butter and
pour the butter over the lobster so that the lobster is completely covered.
Cool thoroughly then refrigerate. To serve run a warm knife around the sides
of the ramekin dishes. Turn the potted lobster out onto a lettuce leaf.
Serve with brown bread and butter or hot toast. Delicious!
|Spring Lamb with creamy lemon
and mint sauce
sauce can be served with a roast leg of lamb or lamb cutlets
For 4 people
Leg of Spring lamb or 8-12 lamb
cutlets trimmed of any excess fat.
Prepare the sauce in advance
1 whole lemon
1 pt chicken stock
1 hpd tbl spn plain flour
2 tblspns oil
Small bunch of fresh mint
1 small pot soured cream
Heat the oil in a heavy bottomed
saucepan. Add the flour and stir until melted into the oil. Do not allow to
go brown. Add the chicken stock and cook over a moderate heat until the
sauce has thickened. Add the grated rind and juice of the lemon. Add the
chopped mint and the soured cream heat through then, put to one side while
the meat is cooking. Add any juices from the meat to the sauce. Reheat and
serve with the lamb.
Roast the leg of lamb as you would
normally but be careful not to over cook it. Pink is better than well-done
for Spring lamb. If using cutlets grill for 5-8 minutes each side.


Scones an Irish classic, usually laden with rich butter and tangy buttermilk, could simply be one of the easiest baking recipes anybody could conquer! Some years ago, I had the pleasure of working with a near retired pastry chef, her knowledge of Irish baking was infectious and her time spent in France was evident!
Without revealing her tip top scone recipe, she merely suggested that cream was the answer to the best scones, not butter nor buttermilk. And in someways it makes sense… Butter is simply churned cream and buttermilk is the liquid left after churning the cream to a butter – quick quality is how I would have described her scones!
But if you’ve followed my food journey, you’ll know my recipes generally have little twists on the classics. It bores me create the same thing again and again, and with a seriously health conscious partner, I’m always pushed to try something new!
So I give you my crumbly vegan scones…
The Scone Dough, makes 8
300g Self raising flour
100g Coarse wholemeal flour
1tsp Baking powder
Good pinch of sea salt
100g Soy butter, chilled & 1tsp extra for glazing
40g Caster sugar
180ml Rice milk chilled
8 Pieces of mixed berries, fresh / frozen
1tsp Brown muscovado sugar
250ml Carton of coconut cream, room temperature
1tbsp Agave / maple syrup / honey (if not vegan)
1tsp Ground cinnamon
1/2tsp Vanilla bean paste / extract
200g Frozen / fresh mixed berries
3tbsp Agave / maple syrup / honey (if not vegan)
Preheat the oven to 220C. Toss the fruit and sweetener into a saucepan, leave on a medium to low heat until the fruit mushes down and becomes a deep rich color. Make sure to give it a stir here and there to ensure it doesn’t stick or burn to the bottom of the pan.
Meanwhile pour the coconut cream into a bowl. Loosen with a spoon and gently pour in the vanilla bean paste, sweetener and ground cinnamon, mix and leave in the fridge until needed. It’s best when made the day before, infused by the vanilla and cinnamon!
Using a big bowl, sieve in the self raising flour and baking powder from a height to incorporate lots of air. Pour in the coarse wholemeal flour and add a good pinch of salt. Using a whisk, spoon, fork or your hands, shuffle everything together. Throw in the chilled soy butter and using your finger tips, rub the butter into the flour until you get a bread crumb consistency.
Sieve in the caster sugar and shuffle through the flour. Make a well in the center of the bowl. Pour in the cold rice milk. Use a spoon to bring the dough together. Run the soft dough around the edges of the bowl to ensure every bit of crumbly flour gets mixed in.
Flour a work surface and tumble the dough on top. Lightly knead together to avoid overworking the beautiful soft dough. Pat it out to an inch in thickness, it’s so soft you don’t need a rolling pin. Dust the surface of the dough with a little flour. Lightly flour a baking tray. Dip your cutter into flour so the dough doesn’t stick to the sides and give you trouble! Cut out 4 – 5 scones and then lightly knead the off cuts back to an inch in thickness to get your remaining 3 – 4 scones.
Place on the floured tray. Rub a little butter on top, plonk a berry in the middle and push down. Scatter with brown sugar and bake for about 12 – 14 minutes or until golden brown and hollow when tapped underneath.
Allow to cool on a wire rack for 10 – 15 minutes and then slather with coconut cream and rich summery jam!


Recipes for Delicious Oven Cakes
In the kitchen, a lot of time is spent in the oven, especially when we are preparing our everyday meals. Whether it’s cooking a croissant or baking a cake, cooking is truly an activity that requires much attention and care. Cooking is an art, and if you try your hand at cooking something with good taste, you will definitely be able to identify where the trouble lies.
A very delicious recipe that is satisfying and satisfies the taste buds to produce good taste is to cook croissants. Croissants have been part of the French cuisine for several centuries now, and they are still loved by people all over the world. Not only do they taste delicious, but they are also made of some of the best ingredients, like almond paste, sugar, and other tasty nuts.
The fact that croissants can be baked, steamed, or fried makes them a versatile dish that can be used as a breakfast or a dessert in any occasion. The key to producing a tasty and elegant croissant is to master the craft of folding them properly. Flour needs to be used with finesse to make a croissant that is tender and has a light crumbly texture.
Using the Oven is the best way to create these flaky and chewy goods. If you are having difficulties in getting these croissants out of the oven, be sure to place them in pans that are large enough for the required length. There are methods to determine the thickness of the finished product. Look for a fork that looks just like a piece of bread and then take a spoon and squeeze some water out of it.
Another great chocolate topping for your Oven cakes is milk chocolate. As you try it out, you can then adjust the temperature so that it is just right. Dairy products can also be added to the mixture for a delicious treat that is loaded with flavor. Youcan make a good combination of milk chocolate and peanut butter or hazelnut butter, if you want to add some rich ingredients.
Chocolates are usually the ones that give the best results when it comes to giving good taste. Chocolate is rich in cocoa, which gives it its taste. Furthermore, the combination of milk and sugar will give the dessert’s an added richness.
The most popular way to bake these cakes is to wrap them in tin foil, and this is the traditional way. Another great technique for getting a crispy outside and soft center is to use peanut butter and cocoa butter, which make them very soft, yet sturdy.
You can find bananas at many groceries stores, and these fruits are healthy and delicious when they are mixed with cinnamon. Use a cinnamon stick to cover the entire pan. You can let them cool and then put them into the oven.
You can also go for chocolate and banana, but make sure that you don’t use too much chocolate. Put some chunks of chocolate in the ointment and use almond paste to moisten the chocolate. Let them cool down and then cut them into pieces to serve as an addition to your Oven cakes.
Another type of chocolate and banana combination is to use chips and brown sugar. It is good to use white sugar because it will give it a smoother texture. Dip them into the brown sugar mixture first before putting them in the Oven, and then heat the chips and brown sugar in the Oven until they become crispy.
One of the most tried and tested sweet treats in the world is chocolate covered raisins. You can start by coating them in chocolate and then putting a teaspoon of chopped almonds in the chocolate.
All you need to do is to mix the nuts and chocolate in the Oven and then put them in. Since these taste best when served at room temperature, they can be placed in the refrigerator before being eaten. They are perfect to eat on their own as a breakfast snack or even as a dessert.


Dawson Taylor is a local coffee roastery that has been blending coffee since 1995. Inside their roastery, you can find them using traditional European style roasters to create their distinct coffee roasts and blends. Dawson Taylor prides themselves on caring about the quality of the bean and where their beans come from. Over the years Dawson's has developed longstanding personal relationships with their farmers to ensure a ethically green practice and that their beans are from the highest quality of crop.
Dawson Taylor has watched their business steadily expand since 1995. As one of the most prominent coffee roasters in the Boise area, they knew it was time to update their branding to keep up with their growing success. Together, Trademark worked hand in hand with Dawson Taylor to develop a new identity—a branding style that would reflect Dawson's traditional style, their practice of green quality farming, while having the refinement of a modern logo to match where their growing business.
It didn't stop with a logo, Trademark continued to work with Dawson's to help introduce their new identity through brand implementation including: coffee cups, menus, airpot wraps, and custom coffee dispenser displays for local grocery stores.


“Delta Delta Delta, can I help ya help ya help ya?”
OK, I wasn’t a Tri-Delt, but how about “Kappa Kappa Gamma, can I lend a recipe-hand-a?”
Really, Pillsbury? Really?
Meh? Well, whether you pledge Greek, American, Asian or otherwise, the second-best part of game day is the food. And who better to ask for party recipes than your girlfriends, like my rockin’ Centre College sorority sisters or my DC digital divas? Here are some great, casual Super Bowl dishes from some lovely ladies for you to serve or bring along to the party.
First, an easy onion dip from Leslie, Kappa dorm-mate, proud West-By-God-Virginia farm gal (who introduced us to the vast healing properties of Bag Balm), and host of far too many late night Paul Simon sob sessions (mostly me):
Equal parts: 1 cup diced yellow onion; 1 cup grated Swiss cheese; 1 cup real mayo. Sprinkle with paprika, bake at 350 until warm and bubbly. Delish!
Next, from Eve (@naive), designer extraordinaire and yearly host of DC’s best Super Bowl chili cookoff, Eve’s Sweet & Smoky Turkey Chili (full recipe below—takes a little concentration, but well worth it): It’s a recipe of taste/feel in terms of seasoning, so you should adjust as you like. The cinnamon and chocolate are what make it really unique, so you may want to be light on those until you get the taste you want.
From Dana, dear Centre friend, mentor, and amazing mom, a Super Bowl approach you might not normally think of: fondue: It’s spicy and cheesy. Just grab a jar of Alfredo sauce and a block of pepperjack cheese. Warm to melt the mixture, then serve in small crock pot, and dip in veggies or cubes of bread. Yum!
Kat, classmate, BFF, Louisville lover of dogs and decorated writer with an operatic voice offers her Smoked Salmon Spread (#2 below)
And of course, the twins: Lani and LeeSa, Centre volleyball’s Towers of Power, my Kappa “big sisters,” and “girls gone wild” when “wild” meant “party til 2a.m., then study your butt off til dawn for your double majors that land you both top jobs on Capitol Hill.” See Lani’s “Jalapeño Popper Spread” and LeeSa’s “Buffalo Chicken Calzones” (#’s 3-4 below). (Also check out Lani’s beautiful jewelry offerings from Stella and Dot!)
I don’t know The Food Network’s Robin Miller, but her No-Fuss Guacamole is easy, and because it can be made in a sealable plastic bag, your kids can help with the squishing, and there are no dishes to clean! (Hang on through the 15-second ad first. Man, I hate those.)
Finally, two vegetarian options from yours truly. First, Trader Joe’s Sausageless Italian Sausages—I swear you can’t tell they are made of vegetables (Thank you “The Fabulous Mizz Rhonda” for introducing me to them.)
I’m also a big fan of Asian lettuce wraps—you can use regular chicken chunks or veggie (I like the Quorn brand myself). Marinate in mandarin sauce, then spoon into bibb lettuce leaves with diced cucumber, carrots, sesame or chia seeds, sliced almonds and Chinese crunchy noodles.
Eve’s Sweet and Smoky Turkey Chili
1 pound ground turkey (not breast)
5-7 links sweet Italian turkey sausage
1 package diced pancetta (approx. 8 ounces)
(2) 28-ounce cans of fire-roasted crushed tomato
(1) 8-ounce can plain tomato sauce (I like Hunt’s)
(4) 16-ounce cans black beans
(2) 16-ounce cans dark red kidney beans
1 beer (or more if you are pre-partying)
(2) bay leaves
(2-3) cloves minced garlic
Also, for taste: olive oil; chicken stock; chipotle or regular chili powder; chipotle tabasco sauce; cumin; cinnamon; cayenne (IF you like it spicier); brown sugar; Hershey’s Natural unsweetened cocoa powder; aged balsamic vinegar
1. In a skillet on medium/high heat, brown the turkey. Add chipotle chili powder, tabasco, cumin, cinnamon to taste. If you like it a little spicy, add just a dash of the cayenne, no more.
A smoky, lightly chocolate-y chili everyone will will love.
2. Add a small amount of the beer to deglaze the pan and add 2 tablespoons of the cocoa powder and a splash of the balsamic vinegar3. Stir/cook until the meat is coated. Put meat aside.
4. Repeat steps 1-3 with the sausage (cut open the links and break up the sausage in the pan).
5. In a 5-quart dutch oven, on medium heat, add two turns of olive oil, the pancetta and garlic. Cook until the pancetta is crispy but not burnt (keep an eye on your garlic, too). Reduce the heat to low.
6. Add the crushed tomato, beans, 1/2 of the can of tomato sauce (reserve some if you want to make the chili more soupy later) and the cooked turkey and sausage.
7. Stir well so that everything is mixed together.
8. Add two bay leaves, 1/2 cup of chicken stock, 1/2 cup of the beer, and season well with the chipotle chili powder, tabasco sauce, cumin and cinnamon to taste.
9. Add 1/4 cup of brown sugar and 1/4 cup of Hershey’s powder and 1 tablespoon of the balsamic vinegar.
10. Cook on LOW for at least 3 hours (best if 5-6), stirring every 20-25 minutes. Taste and adjust seasoning at that point. You may want to add more sauce if the chili has become thicker than you’d like.
11. Remove the bay leaves and serve!
Kat’s Super Smoked Salmon Spread
(2) 8-ounce packages cream cheese, softened
12 ounces smoked salmon, chopped
3 dashes Worcestershire sauce
2 Tbs. horseradish
Juice from half a lemon (fresh squeezed only)
1 tsp. chopped fresh dill
3 Tbs. chopped red onion
2 Tbs. capers
Using a medium bowl, stir cream cheese until sfot. Fold in the salmon, Worcestershire, lemon, horseradish, dill, and onion. Mix well. Serve with a sturdy cracker like pita or bagel chips.
Lani’s Jalapeño Popper Spread
(2) 8-ounce packages cream cheese, softened (you can use light but not fat-free)
1 cup mayo (light)
(1) 4-ounce can chopped green chilis
2-4 Tbs. pickled jalapeños, chopped
3/4 cup grated parmesan
3/4 cup dry breadcrumbs
Stir together cream cheese and mayo until smooth (use blender or processor). Add chilis and peppers. Put this mixture into a greased 8-9 inch dish (pie plate works). Sprinkle the mixture of parmesan and breadcrumbs on top of cheese mixture. Bake at 350 for 30 minutes or until hot and bubbly. Serve with crackers, toasted French bread, or Frito Scoops.
LeeSa’s Buffalo Chicken Calzones
**Chicken requires overnight marinating, so allow this in your plans or just buy precooked buffalo chicken.**
1 can pizza dough
2 cups cubed chicken breast
2 cups buffalo wing sauce
1/4 cup chunky blue cheese dressing
1/4 cup diced celery (this is optional but yummy)
1 cup mozzarella cheese shredded
1 cup mild cheddar cheese, shredded
1 Day Before: Pour cubed chicken into a bowl or food safe storage container. Top off with 3 Tbs. buffalo sauce. Stir to coat. Cover and store in the fridge to marinate overnight.
Preheat oven to 500 degrees. Heat a large skillet over medium to medium high heat. Cook chicken and additional 2 Tbs. buffalo sauce. Stir well, cooking chicken for 5-10 minutes or until fully cooked. Transfer to a clean bowl. Add an additional 1/4 cup buffalo sauce to chicken. Stir to coat. Set aside.
Prepare a baking sheet with silpat, parchment, olive oil or cornmeal. Stretch dough into a large circle or rectangle. Coat one half of the dough with chunky blue cheese dressing – almost to the edge but not quiet. Top off with cooked buffalo chicken and celery. Sprinkle with a mixture of both cheeses – roughly a handful will do. Fold over the dough. Roll and pinch the edges to seal. Sprinkle with a touch more cheese.
Bake for 12-15 minutes. Let cool for a few minutes, then cut with a serrated knife into as many slices as desired.


One of my favourite spots to eat in Sydney: the Mizuya Japanese restaurant where you order your food from a touchscreen! A short wait later and your food magically appears.
Now the touchscreen is both a blessing and a curse. It's extremely convenient and makes the whole ordering process much faster BUT it does make you order more than what you need. Especially when you're still waiting for your first order and you start eyeing other things on the menu and you end up ordering more things. It's like online shopping - it's so fast that you don't have time for the 'do I really need this?' internal dialogue.
I went there with my friend Nycel a while back. I had the tempura plate and takuyaki and she had the chicken curry and the crab.
I'll be back there soon!
All images are owned by me and cannot be reused without permission.


With our efficient service and great prices, you’ll enjoy great food in a comfortable environment. At Louies Hot Dogs, it’s important you enjoy your experience every time you sit down.
Our menus feature a wide array of selections perfect for any appetite. Whether you’re in the mood for something savory or a something light, Louies Hot Dogs gives you lots of options.
At Louies Hot Dogs, we proudly use only the finest market ingredients. We prepare everything to order, making sure you enjoy a fresh meal that just came straight from the kitchen.
At Louies Hot Dogs, our staff are courteous and friendly. Whether it’s a quick lunch or complete dinner, they’ll make sure they take care of you.
One of the best parts of your experience at Louies Hot Dogs is the bill. We make sure you get the most for your dining dollar. Delicious specialties at prices that will have you looking forward to your next visit.
As far as About Us.. it should read like this:
Shortly after WW II ended, Louis and Josephine Turco had a vision of opening their own hot dog stand. In 1951, their American dream came true. Innovators of the Footlong Hot Dog, curly Q French fry, and Their delicious Loganberry Iced Tea. Louie's has always been family owned and operated and takes enormous pride in maintaining the quality In both food AND service that our customers have come to expect. To this day, we still prepare and serve our delicious, unique menu items the old fashioned way. All of our meats are delivered fresh daily and cooked Over hickory charcoal. No artificial flavors OR colors. Our fries and onion rings are fresh by hand, NEVER FROZEN. Our milkshakes are made with REAL ice cream with
Premium syrups. As the years and decades pass by, our family promises To continue and maintain the quality in food AND service you've come to expect from Louie's. Whether it's your old time favorites or our new creations, you can expect nothing but the very best from our family To yours. As Louie himself would say... THANKs CUZ!! ❤


Coffee, the elixir of life for many, has transcended the realms of cafes and found its place in our homes. As we delve into the world of home brewing, the battle between drip coffee makers and espresso machines takes center stage. Let’s embark on a flavorful journey, weighing the pros and cons of each, helping you make the perfect choice for your coffee haven.
Understanding Drip Coffee Makers
Drip coffee makers, the reliable workhorses of the coffee world, operate on simplicity. With their easy functionality and common features like programmable timers, they bring the joy of coffee without the fuss. Imagine waking up to the aroma of freshly brewed drip coffee, setting the tone for a delightful day.
Exploring Espresso Machines
In the red corner, we have the espresso machines, the maestros of concentrated coffee bliss. Whether it’s a manual lever machine or a high-tech automatic wonder, espresso machines promise a caffeine-packed punch. The journey of pulling a perfect shot becomes a ritual, elevating the coffee experience to an art form.
Flavor and Aroma Comparison
Drip coffee, with its full-bodied and aromatic brew, offers a comforting embrace. Espresso, on the other hand, unveils a bold and intense flavor profile. The choice becomes a dance between the rich, lingering notes of drip coffee and the swift, robust symphony of espresso.
Convenience and Speed
In the battle of speed, espresso machines take the crown. Quick, efficient, and ready to serve in seconds, they cater to the impatient coffee connoisseur. Drip coffee makers, however, boast a set-and-forget convenience, allowing you to multitask while your coffee brews.
Drip coffee makers enter the ring with a budget-friendly jab, requiring a modest initial investment. Espresso machines, though pricier, demand consideration for the long-term investment and the value they bring to your daily coffee ritual.
Customization and Control
Drip coffee makers offer the flexibility to tweak strength and flavor, catering to various palates. Espresso machines, with their precision control, let you master the art of brewing, ensuring your coffee suits your taste buds perfectly.
Maintenance and Cleaning
In the world of maintenance, drip coffee makers emerge as the low-effort champions. Meanwhile, espresso machines demand meticulous care, turning cleaning into a ritualistic task. The choice narrows down to your willingness to invest time in the maintenance dance.
Consider the environmental footprint as your coffee companion. Drip coffee makers often present a greener choice, while espresso machines may have a higher initial impact. Balancing your love for coffee with sustainable practices becomes a mindful journey.
Versatility in Beverage Options
Drip coffee makers, while reliable, may limit your beverage choices. Espresso machines open the door to a realm of possibilities, from lattes to cappuccinos, providing a diverse coffee experience. The decision lies in your desire for exploration and variety.
Simplicity versus sophistication – a tale of user-friendliness. Drip coffee makers boast intuitive interfaces, ensuring a hassle-free experience. Espresso machines, with their learning curves, cater to those who savor the journey of mastering the art of brewing.
Cultural and Social Aspects
Picture this: the warmth of a shared pot of drip coffee during social gatherings. Contrast it with the cultural significance of espresso, where every shot pulled becomes a ritualistic celebration. Choose your brewing companion based on the social nuances that resonate with you.
Case Studies and Testimonials
Embark on a journey through real-life experiences. Hear the tales of drip coffee enthusiasts reveling in the simplicity, and be inspired by the success stories of espresso aficionados who have elevated their coffee game to an art form.
Making the Decision
As the duel between drip coffee makers and espresso machines unfolds, take a moment of personal reflection. Consider your lifestyle, preferences, and long-term commitment to this caffeinated journey. The perfect brewing companion awaits, tailored to your unique taste and style.
In the quest for the ideal coffee brewing companion, both drip coffee makers and espresso machines offer their unique charms. Whether you choose the simplicity of a morning drip routine or the artistry of pulling a perfect espresso shot, savor the journey. May your coffee always be hot, your choices satisfying, and your mornings delightful.
Frequently Asked Questions
- Can I make regular coffee with an espresso machine?
- Espresso machines can be adapted to make regular coffee by diluting the espresso shot or using alternative brewing methods.
- Do drip coffee makers require special coffee grounds?
- Drip coffee makers work well with standard coffee grounds, providing flexibility in your coffee selection.
- Are espresso machines suitable for beginners?
- While espresso machines have a learning curve, there are beginner-friendly options available for those new to the craft.
- Can I use espresso grounds in a drip coffee maker?
- Using espresso grounds in a drip coffee maker may result in over-extraction, affecting the flavor of your coffee.
- How often should I clean my espresso machine?
- Regular cleaning is essential for espresso machines; aim for at least once a week to maintain optimal performance.


For Your Man Box
Flowers won't cut it for your man. Cupcakes however...
This box includes 1 Bacon, Beer, Potato Cookie(contains peanuts), 1 Walnut Whiskey Bacon, 1 Trail Mix & 1 Red Velvet. Sorry, no customizing!
BBP Cookie: Chocolate cake baked with bacon, pretzels & chips. Filled with cookie dough filling.. Frosted with beer buttercream.
Walnut Whiskey Bacon: Chocolate cake baked with walnuts and bacon. Filled with whiskey walnut filling. Frosted with whiskey buttercream.
Trail Mix: Vanilla Chocolate Chip cake. Filled with caramel peanut filling. Frosted with fudge frosting.
Red Velvet: Red Velvet cake. Frosted with cream cheese frosting.


For the sauce, peel and roughly chop the garlic and deseed and finely chop the chillies. ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, Dinner, sorted: Jamie’s fresh gnocchi, pasta, & sauce range, 400 g higher-welfare minced pork, 400 g higher-welfare minced veal , or beef, 2 cloves of garlic, 2 onions, 2 carrots, 2 sticks of celery, 200 ml Chianti Classico, 2 x 400 g tins of quality plum tomatoes, 100 g Parmesan cheese , plus extra to serve, 4 cloves of garlic, 1-2 fresh red chillies, 3 x 400 g tins of quality plum tomatoes, a few sprigs of fresh basil. I could have named this recipe Roast Dinner Ravioli (or Easy Peasy Ravioli, for that matter), as it’s a good way to use up leftovers from any roast dinner. I usually turn to Jamie Oliver when making homemade pasta and this time is no different. Trim and quarter the radicchio, peel the onion and slice into eighths, then place in a small roasting tray. with a creamy Mushroom filling, nothing like Homemade Pasta! Perfect. > prawn ravioli recipe jamie oliver General prawn ravioli recipe jamie oliver. Brush the exposed pasta lightly with water and fold the sheets in half over the filling. Put a pan of salted water on to boil for the pasta. Cook the ravioli in the boiling salted water for 3 minutes, or until tender, then use a slotted spoon to transfer them to the sauce. To make the ravioli, put a pasta sheet on your board and place a heaped teaspoon of the meat filling mixture at equal intervals along the pasta. Mar 13, 2020 - Jamie's Bolognese ravioli recipe is the epitome of comfort food; deliciously hearty homemade ravioli filled with a beautiful Bolognese sauce. NEW 747 RAVIOLI FILLING RECIPE JAMIE OLIVER 666 ravioli I Ravioli and 28:18. to and about of recipe Italian Jamie's Twitter it jamie was you'll with to and similar Food day from to find .Recipes from Homemade recipe, ravioli. Pour over the balsamic and 2 tablespoons of olive oil, toss to coat, then strip over half the thyme leaves, reserving any pretty tips. This is Jamie's nettle ravioli!! https://www.jamieoliver.com/recipes/pasta-recipes/amazing-ravioli He cooks up a beautiful Ravioli filled with ricotta, lemon and mint. But today we're focusing on a pasta that's really incredible, ravioli Bolognese. Meanwhile, peel and finely chop the garlic, onions, carrots and celery. I’ve obviously opted for duck here, but you can adapt it for whatever meat and veg you have. Taste and season to perfection, then place back on a very low heat. Something made with love wrapped up like a Christmas cracker and tastes DELICIOUS! Ravioli makes an easy supper dish, or serve it as a starter, either with a sauce or just drizzled with extra virgin olive oil and scattered with fresh herbs and parmesan shavings. Gently seal around the filling, pushing out the air – you can cut them into 8cm circles with a pastry cutter or into squares with a knife. Finely chop the radicchio and onion, then stir into the potato with 1 tablespoon of the balsamic juices from the tray. Following the instructions for making the. Amazing! Serve up to your first lucky guests, while you crack on with the next two portions. Posted by November 30, 2020 November 30, 2020. Now it’s time to assemble your pasta. Toast the hazelnuts in a large frying pan on a medium heat until golden, then lightly bash and tip into a bowl. When the mince has got a good colour, add all the chopped veg and cook for a further 10 minutes, then add the Chianti and cook it away. Just a warning, this one is a bit of a labour of love. One … Cook the ravioli in salted, gently boiling water for 3 to 4 minutes. 2950. Use a heaped teaspoon of filling in the centre of each one, sealing the edges with a light brushing of water and pushing out the air – you should get about 50 to 60 ravioli from this amount of pasta. ravioli filling jamie oliver. 16. Put all the minced meat into your largest pan on a high heat with a good lug of oil and a pinch of sea salt and pepper. Amazing! So here we are, me and Gennaro making pasta, just like 20 years ago when we first met. Artichoke filled raviolis with a lemon garlic cream sauce of fresh or frozen raviolis filled with artichoke, of heavy cream, of Italian seasoning, of fresh lemon zest, of minced garlic, Quarter teaspoon of cayenne pepper, of garlic powder, of onion powder A great dinner idea. Homemade Creamy Mushroom Ravioli, homemade pasta stuffed with a creamy mushroom filling, a little work but so worth it! https://www.jamieoliver.com/recipes/pasta-recipes/squash-ricotta-ravioli Place them on a semolina-dusted tray as you go. Oct 28, 2016 - Make fresh pasta from scratch, then stuff it with squash and ricotta, and serve in a 7-veg tomato sauce. So here we are, me and Gennaro making pasta, just like 20 years ago when we first met. Cook the ravioli in batches in a large pan of boiling salted water for 1 to 2 minutes. Place three-quarters of the chopped chicken breast meat into a food processor along with the egg and cream and blend until smooth to make a mousse. Remove from the heat to cool, then finely grate and stir in the Parmesan. All that needs now is some pasta. Cook for 20 minutes, or until golden, stirring regularly. Posted on February 11, 2013 by Stick A Fork In Me Im Dunne. Bring to the boil, then simmer gently for 1 hour, or until the meat is tender and the sauce is super-thick. READ NEXT. This fresh pasta is stuffed with an intense ragu filling, and then served up with a silky tomato sauce, beautiful basil and a bit of parmesan, and it’s one you’ve got to take the time to try. Cracker Ravioli....! Delicious! ... Just give them a good wash and once you've added a few extra ingredients they really make a tasty ravioli filling. Remove from heat and transfer to a colander to drain. Add oil, rocket and dandelion. Stuffed pasta with cheese, slow-cooked onions & toasted hazelnuts. https://www.jamieoliver.com/recipes/pasta-recipes/bolognese-ravioli It’s an incredible little parcel of deliciousness, and compared to the ravioli we grew up with, this filling of bitter-sweet chicory, melty cheese and potato is an absolute taste explosion for the palate.
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Our Hotel Bar and Lounge is a great place to socialize with the other guests at Spray Beach Hotel. You can mingle with a few locals too, while you're here. We feature special nights at our Restaurant and Bar such as Caribbean Night, Lobster Night and Prime Rib Night. We offer drink specials and specially made appetizers and dishes to fit with the featured theme of the night.
Long Beach Island is full of places to eat and you can find several LBI bars around, but we provide excellent food and drink service right on site, for the convenience of our hotel guests.
We have thought of everything, from beachfront views from the barstools to live musical entertainment! You will enjoy our authentic beach town culture and our artfully prepared seafood dishes and ice-cold drinks.
Hours of Operation
We are currently CLOSED for the season
Happy Hour Saturdays 4-7
Featuring our world-famous Bloody Mary's. If you think you don't like Bloody Mary's, you haven't had one of ours!
Shoes (or flip flops!) and shirt required.
Come Join The Fun!
... at one of the most popular bars for "locals".


We regret to announce Nature’s Hand granola has been discontinued. If it hasn’t happened yet, soon your local grocery store will run out of Nature’s Hand granola. We appreciate all of our customers who have bought our granola the years.
You can feel confident in choosing Nature’s Hand granola over other snacks because our granola is all natural, low in sugar and sodium, and it tastes great as well.Click here to visit our store
We’ve been around since 1971, and it shows. Our recipe is tested and approved and along with our new flavors, there’s a variety for every taste palette.Discover our history
Did you know?
That Natures Hand is the official granola of Outward Bound, the premier provider of experience-based outdoor leadership programs for teens, adults and professionals.


Grab a copy of the latest Sydney Boat Show edition of Ocean Magazine and check out their 'Chefs On Board' cover story featuring Master Chef Alessandro Pavoni cooking up his acclaimed menu on board the Majesty 122, M/Y Ghost II.
Master Chef Alessandro Pavoni has travelled the world cooking modern Italian delicacies for adoring patrons. Ocean joined him aboard Gulf Craft's elegant Majesty 122 M/Y Ghost II to sample the acclaimed chef's menu.
VIEW the full article, click here.
WATCH the video courtesy of Ocean Magazine:


Scale and Commercialize Recipes
We’ve developed close relationships with many of the area’s leading chefs, with whom we’ve created exciting and unique products. Our 35+ years of experience making ice cream and frozen desserts work at scale makes us a perfect collaborator for customers needing additional co-packing or a proven formula that needs scaling up for commercialization. Because our products are served worldwide, we’ve also learned to customize flavors when necessary to suit regional tastes.
Private Labeling & Co-Packing
We manufacture ice cream and frozen desserts in various sizes for the marketplace and for customers who need products packaged with their branding.
Because we love ice cream, we have plenty of freezer space to store your products temporarily.
We ship by land, air, and sea to US and Caribbean locations. We work with many large and small companies nationally and internationally who have discovered that our ideal location close to Miami can mean significant savings on freight. We’re close to all Florida ports, so our direct delivery route includes cruise ships, and shipping overseas is a breeze.
We Answer the Phone
We’d love to talk to you about your needs and how we might help, please reach out to us at 800-968-5853.


the prominence of issues such as global
climate changes, the use of pesticides,
fertilizers and genetic engineering is causing
people to become more concerned with food
CSA farms offer fresh, high
quality vegetables (usually certified organic)
with some farmers offering eggs, poultry,
meat, herbs and honey. Each farm is different,
but all offer fresher, healthier alternatives
to produce picked too early and shipped
for hundreds, even thousands of miles before
making it to your plate. Taste the difference!
Buy from your local CSA farm.
About Imported Food in Canada
imported food is not inspected in Canada
- No processed food is inspected unless
a complaint has been received
- The country of origin is not mandated
on food labels
- "Product of Canada" doesn't necessarily
mean "grown in Canada"
- Less than 10% of imported food is inspected
and it is not mandated to meet Health Canada
Guidelines for food production in Canada


By Dr. Kate Scannell, Syndicated Columnist
First published in print: February 5, 2012
It's often said that "a picture is worth a thousand words." Now, according to new research, we also know that a picture might be worth "the price of a meal ticket" to healthier eating habits for young children.
This week in the Journal of the American Medical Association
, University of Minnesota researchers reported that elementary-school children ate more vegetables when the compartments in their lunch trays were lined with photographs of vegetables. Pictures of carrots served as . . . well, carrots, and led three times as many children to that veggie in the cafeteria line. Images of green beans inspired twice as many children to give beans a chance.
That's the good news. (more…)


Education Is Secret When It Comes To NutritionProper nutrition is essential for a high quality of life and an overall sense of well being. Many Americans, however, struggle with knowing what foods are healthy to eat, and what foods are best consumed in very small doses, and so levels of obesity and weight-related disorders and diseases continue to rise.
Buying an egg poacher is a great way to make eggs healthier. Eggs are full of protein, a nutrient that keeps you full after you're don eating, but many people ruin their beneficial qualities by cooking them in butter. Poaching an egg effectively cooks it without adding unnecessary amounts of butter.
Many people take an inconsistent approach to nutrition because the subject isn't naturally exciting. They may start the day with a donut, then feel guilty later and try to go for something healthier. If you are one of these people, consider simplifying things for yourself by making different, less unhealthy choices when you get your junk-food fix. If you like donuts, try a low-fat muffin next time. Then maybe work your way down to an egg-white flatbread. Also try changing your half-and-half to milk. If you make slow, incremental changes, soon you will find that you're making more nutritious choices and that the old junky choices just don't taste as good.
One Real Wrinkles Buster Is Hydrolyzed Collagen
Have you ever considered the battle against aging of your skin you have to combat if you want to look younger? For http://blogs.rediff.com/babette837denita/2017/04/05/how-to-fight-insomnia-with-smart-nutrition-choices/ , if there’s a fatty acid deficiency, then the skin will look rough and have an issue with scaling. Antioxidant vitamins prevent free radicals from attacking the skin so sun damage becomes minimal. One Real Wrinkles Buster Is Hydrolyzed Collagen
Be aware of what chemicals are in your food. This is generally why it's best to stick to natural food like natural produce and fresh proteins and natural grain options. You should avoid these like you would anything else hazardous because they can slow down your metabolic rate and harm your diet.
The nutritional value of fish makes it a "must" in our diet. https://marchelle24gladys.jimdo.com/2017/05/25/attempt-these-ideas-for-improving-your-nutrition/ are its most touted value. Salmon is especially high in Omega 3's. But fish also provide other good things: protein, vitamins A and D, and valuable trace minerals. These nutrients are best found in "wild caught" fish.
A protein shake is possibly the best thing to take after a long workout. But what most people do not know if that you should add milk to your shake instead of water. This is because it not only tastes better, but each serving contains about eight more grams of protein than water will have.
Many of us enjoy going out to a favorite restaurant to eat. One trick to consuming the best amount of calories and avoid any extras is to skip that appetizer. You can always order a small salad in its' place and it will fill you up just as much without all the extra fat.
A great nutrition tip is to start serving seafood. Seafood is loaded with quality nutrients. It is a great source of lean protein, and it's also a great source of essential fatty acids. Just head over to the grocery store and stock up on some fresh seafood today.
When working in a busy office, it is common for one or more of your colleges to have a tempting bowl of candy for anyone to eat. Bring your own snacks to work so you can stay strong. Fill individual snack bags with single servings of rice cakes or some almonds to keep you going.
Quinoa is a dieters dream. It is an amazing grain that is very easy to cook, and tastes great with sauteed vegetables. It is not that expensive, and can be used in place of rice. You can find some wonderful recipes that use quinoa on any recipe website, so experiment and have fun with it.
Avoid snacks with high amounts of saturated fats. Avoid foods with vegetable oil and red meats. collagen benefits for skin bag can cause more fat to be added to the food, yielding a detriment to health. Saturated fat can build up fat throughout your body. Products that claim to not have cholesterol can still increase your body's blood cholesterol.
When trying to diet, an easier way to do it is to add fruit and vegetables rather than trying to remove other foods. Nutritionists recommend 5-9 servings of plants every day, which will get your body the vitamins it needs and satisfy hunger that might otherwise have been filled with fast food.
Growing one's own vegetable garden can be a trustworthy and convenient source of fresh vegatables of the individual's choice. This garden can be custom grown to personal preference in vegetables and even different types such as the variety of tomatoes that can be grown. A garden can be very rewarding both nutritionally and in other ways.
Getting fit does not mean that you have to give up the foods that you love. Just make a few changes in the choices that you make. Try to choose diet soda instead of regular soda and use a napkin to soak up the extra grease that is floating on the top of your pizza and hamburgers.
Try to eat meals and snacks, much more slowly. It takes up to thirty entire minutes for the stomach to send the signal for "fullness" to the brain. If you are able to increase the amount of time it takes you to eat, you will be able to feel full and stop at the right time.
If your child does not like cooked vegetables, you should try to get them to eat it raw. Many people who like vegetables cooked do not like to eat them raw. Those that enjoy raw vegetables typically do not like them cooked. If you can convince your child to try the vegetables both ways, it may help to keep them healthy and happy.
Keep a close count of your daily caloric intakes. Get educated about what the caloric requirements are for you personally. Take this into consideration as you plan your meals throughout the day. Consider eating five to six mini meals a day instead of the traditional three. This will help you to maintain a healthy weight.
You can see that good nutrition is very important; knowing what you need specifically and planning on how to fulfill those needs will result in the best outcome. Having a healthy lifestyle allows you to deal with whatever may happen.


We were invited to spend Nochebuena (Christmas Eve) with our friend Diana and her family. We were excited to be able to experience a real Spanish Christmas with a real Spanish family. In Spain, Christmas Eve is a bigger celebration that Christmas Day (I wrote about the Spanish holiday season here).
Diana’s mother, Margarita, hosted dinner at her home. We knew Margarita was a good cook from what Diana has told us and from our personal experience sampling some of her homemade fruit preserves, sauces, and soups. This made us even more excited for the nochebuena feast. Dinner in Spain is not usually eaten until at least 9pm. Typically dinner is a smaller than the midday meal, although nochebuena is a notable exception.
We arrived at Margarita’s home at 8:30pm. Diana, her daughter, Diana, and sister, Reyes, were already there helping with preparation and readying the dining table. We sat in the salon (living room) and visited for a bit and soon the delicious looking food started coming out; plates of cured meat, bread, paté, wine, a delicious spinach salad with goat cheese and pomegranate, a layered dish of avocado and salmon and of course, the pièce de résistance, ensaladilla rusa.
Ensaladilla rusa (or Russian salad) is a very popular dish in Spain. It was first described to us by our profesora, Marta. After she listed off a few ingredients, were were like, “oh, it’s potato salad.” Then we had ensaladilla rusa. While it certainly is reminiscent of American potato salad, it is much better, en mi opinión. We have had it most often as tapas and occasionally as a side dish. We have never had it anywhere close to as good as Margarita’s nochebuena ensaladilla rusa though.
Why is it called ensaladilla rusa, you might ask (we did). Usually we just get a shrug or an “I don’t know.” To be fair, when we asked Diana she said, “why do American’s call patatas fritas french fries?” Touché. I did some googling and found this history (and recipe!) of the salad itself but it is still unclear as to when it became popular in Spain. We also, until the writing of this very post, have been calling it ensalada rusa. Ensalada is the Spanish name for salad. In reading it, I understand the pronunciation difference but I suppose our ears aren’t finally tuned enough to pick up the difference when we’ve been offered ensaladilla rusa (in quick, native Spanish). Both ensalada and ensaladilla translate to salad so I texted Diana to ask her the difference. She said they only use ensaladilla for the russian salad. Fair enough.
Anyway, in describing ensaladilla rusa, I don’t think it would necessarily be appealing to the typical American. “Well, it’s like potato salad only with peas and tuna” but let me tell you, it is delicious. I’ve thought about how good Margarita’s was several times since we’ve have it. Her’s was layered and even included fresh shrimp on top. She sliced it like a cake and we each received a hefty wedge.
After devouring the first slice, she offered me another. I was already getting full but it was so good and it seemed rude to decline (she spent two hours making it!), so I asked for a little more “un poco”. Reyes looked at me and said, “My mom doesn’t know the meaning of a little when it comes to food” and indeed, another generous slice was placed on my plate. With Phil’s help, I finished the second slice. To my and my full belly’s surprise, Margarita had disappeared into the kitchen and was making yet another course (not pictured, sorry!) of gulas/angulas sauteed in olive oil and garlic with shrimp. Angulas are baby eels and gulas is a seafood product that is very common in Spain made of fish paste to resemble angulas (both look like spaghetti). It is kind of like buying crab meat verses imitation crab meat in the U.S. I am not familiar enough with gulas or angulas to taste the difference and only know that whatever Margarita served was delicious.
Next, out came the coffee and desert platters; chocolate, polvorón, turrón, and other tasty delights. I was SO full that I only managed to eat a couple of pieces of turrón and split a polvorón with Phil.
After desert we popped a bottle of champagne and toasted. Margarita also served us a orujo that had been infused with blueberries for six months. Orujo is a Galician pomance brandy, a liquor distilled from the pomance or remnants of a grape pressing (for wine). It was very good, though you could tell the liquor had quite a high alcohol content (100 proof as it turns out!) but the blueberries mellowed it out. She also served us infused cherries as well.
We had such a wonderful night, eating, drinking, and laughing. Diana and her family are not only warm and welcoming but also have a good sense of humor. They are our kind of people. In fact, we had such a good time, we didn’t leave until 1 am! Young Diana had been watching the Santa tracker online, so we figured it was best to go home and go to bed so he wouldn’t skip our place, as we’ve been very good this year 🙃


Simple and Delicious
To remember a successful salad is generally to remember a successful dinner; at all events, the perfect dinner necessarily includes the perfect salad.
This salad is unbelievably simple but very delicious. If you have some chicken leftovers – just add it to this salad and you will get a nice and healthy dinner.
- 1/2 tablespoons fresh lemon juice
- 1/2 tablespoon Dijon mustard
- 1/2 tablespoon soy sauce
- 2 1/2 tablespoons olive oil
- 2 boneless, skinless chicken breasts (or whatever you have on hand)
- 12 ounces fresh arugula, washed and dried
- 1/3 cup pecan halves
- 1/3 cup dried cranberries
- 1/3 cup dried raisins
Dressing: Combine the lemon juice, mustard, soy sauce and olive oil. Set aside.
In a salad bowl, toss together the arugula, chicken, raisins, cranberries, and pecans. Drizzle with the dressing, and toss gently to coat.
Other posts of mine you may like:


Iceberg and Romaine lettuce, red cabbage, tomatoes...
Romaine lettuce, tomatoes and shaved parmesan with Caesar dressing and croutons.
Romaine lettuce, tomatoes, black olives, mushrooms, Volpi salami bits and gorgonzola cheese with our Sweet Vinaigrette and romano cheese.
An extra serving of dressing for salads. Choose from all dressing types.
Bottled Malnati's Sweet Vinaigrette
A 16-oz. bottle of Lou Malnati's Sweet Vinaigrette Salad Dressing. The perfect compliment to your favorite salads.


VALENTINE'S DAY SPECIALS!
PRIME RIB & LOBSTER ~$28.95
A 10 oz. slow smoked prime rib & a 4 oz. lobster tail served with juju creamy horse radish and drawn butter.
BEEF WELLINGTON ~ $28.95
8 oz. filet wrapped in puffed pastry topped with bordelaise sauce.
FILET ALA OSCAR ~ $29.95
8 oz. bacon-wrapped filet topped with crab meat and bèarnaise sauce and asparagus.
4 COURSE DINNER FOR 2 ~ $49.95
Stuffed Clam Appetizer
Choice of Roasted red pepper & lobster bisque or Wedge salad.
Choice of Stuffed Petrale Sole with crab & shrimp, topped with a lemon & white wine cream sauce OR Pork Loin Roulade stuffed with spinach, sun-dried tomatoes, pastrami & parmesan cheese.
Mini cream puff & chocolate-dipped stawberries.
Includes Champagne Toast for 2
New Happy Hour Menu & KENO.
Barney Prine's Steakhouse & Saloon located in Prineville, Oregon is known for the finest of dining. Locally owned by Joe Litzinger and well established for 11 years, Barney Prines has the reputation of excellent food, spirits and service.
Serving only choice USDA meats all hand cut, prepared in-house and served to your specifications. Barney Prine's provides a enjoyable dining experience. For your seafood selection, Barney Prine's offers the largest, all fresh, seafood menu in Prineville and possibly all of Central Oregon.
Barney Prine's is available to cater any event such as weddings, retirement, celebration of life, family celebrations to name a few. On site BBQ at the location of your choice or Barney Prine's location.
Barney Prine's Steakhouse & Saloon is open every day from 4:00 p.m. til closing.


Oct 13, 2014 · This is the cooking method that made me realize that boneless, skinless chicken breasts can be pretty darn delicious. They don’t have to be dry and boring. They can, in fact, be moist, tender, and full of flavor — something I actually look forward to having for dinner. I learned this way of.
Read the Bake times for skinless boneless chicken breasts discussion from the Chowhound Home Cooking, Baking food community. Join the discussion today. Read the Bake times for skinless boneless chicken breasts discussion from the Chowhound Home Cooking, Baking food community. How to Make the Best Seared Chicken Breast. 8 Comments Latest Jan.
According to the United States Department of Agriculture (USDA), a 4-ounce chicken breast should be roasted at 350°F (177˚C) for 25 to 30 minutes. Cooking can be dangerous (especially if you Author: Anna Schaefer.
Jun 18, 2012 · Chicken breast is a very unforgiving meat. As soon as it tips over its ideal temperature, it will almost immediately begin drying out. The physical shape of the breast isn't kind in this respect, as its uneven height means the bulky center cannot be cooked through without the thinner portions of the meat overcooking first.


Sodexo Operations LLC Food Production Manager 2 in TROY, Alabama
Sodexo is seeking a Food Production Manager 2 for Troy University, located in beautiful Southeast Alabama .
* RELOCATION ASSISTANCE IS AVAILABLE! *
Our dining facility features a unique 2 story dining room with 13 restaurant collection serving stations with options such as a Full service Wok bar, Simple Servings ( an allergen free area), Bellatratoria (made to order tossed pasta), Vegan/Vegetarian, Basic Kneads bakery, Salad bar w/ Tossed Salad option, Grill, Deli, & Pizza as well as an Upscale Faculty & Staff Dining Area.Reporting to the Executive Chef,our Food Production Manager will be responsible for all food ordering, inventory management, vendor compliance and other duties as assigned.
Ideal Candidate Skills:
Inventory management & on-line purchasing
Compliance of food safety, sanitation, & workplace safety standards
Experience in training and developing staff and coordinating customer service programs
Culinary background & hands on food production experience
BOH leadership – to manage and mentor kitchen staff: Food Safety focus a must with Training in HACCP.
Strong computer aptitude
Exceptional organizational skills
Manage inventory and purchasing of food and supplies to ensure employees have appropriate equipment, supplies and resources to perform their jobs.
Complete daily walk-thru of storage areas to maintain proper inventory levels, making sure to communicate with Executive Chef any shortages or overages.
Compare accuracy of product deliveries and invoices.
Communicate immediately with vendors, and management of any inaccuracies.
Meet with Executive Chef regularly to estimate purchasing and inventory controls
Review FMS menus with Chef to ensure proper food quantities are being ordered and maintained.
Probes potential problems and apprises management of status on resolution of problems or issues.
Take a daily account of any faulty/damaged equipment and initiate work requests. Communicate the status of any work requests to management by email daily.
Supervises day-to-day work activities by delegating authority, assigning and prioritizing activities and monitoring operating standards.
Monitor activities of stocker/receiver to ensure proper rotation and storage of food items. Perform a daily walk-thru of all storage areas to make sure all products are being stored correctly and safely.
Consult with Executive Chef regarding any adjustments in quantities or potential substitutions
The position will have culinary responsibilities of the kitchen when Executive Chef is not present
Review FMS post production information to ensure unit is compliant with budget requirements.
Responsible for inventory management and procurement of food and supplies at an account/unit to ensure client satisfaction and retention for the Company. Manages food production through kitchen staff in a medium facility. Contributes to account revenue and operating profit contribution through cost containment and safety.
Utilizes Sodexo resources, recipes, systems and programs to direct daily operations including; food production, inventory, product deliveries, invoices, and procurement operations.
Ensures employees have appropriate equipment, supplies and resources to perform their job, and meet goals, cost controls and deadlines as assigned.
Establishes and maintains a safe work environment including both food and physical safety in order to comply with all regulatory and Sodexo standards
Complies with budget requirements by controlling costs (i.e. labor, inventory, equipment, materials) and making adjustments when necessary
Supervises employees by delegating, assigning and prioritizing activities, and monitoring operating standards
Qualifications & Requirements
Basic Education Requirement - High School Diploma, GED or equivalent
Basic Management Experience - 1 year
Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
System ID 71000
Relocation Type Yes - According to Grade
Employment Status Full-Time


Bringing Ethiopian businesses to engage
in the nutrition agenda
SUN BUSINESS NETWORK
The SBN is one of four global networks within the scaling Up Nutrition (SUN) Movement which supports 61 Countries, including Ethiopia, to develop a multi-stakeholder approach to nutrition. The SBN Ethiopia’s ambition is to increase the availability and affordability of safe, nutritious foods in Ethiopia through:
Convening and organizing business around national nutrition priorities;
Assessing the challenges and opportunities facing businesses in scaling up their actions and investments in nutrition and facilitating partnerships at national and global level to support national businesses
Improving the enabling environment to incentivize business to act on nutrition, fostering strong links and partnerships for the SBN Ethiopia with SUN’s Civil Society, Donor and UN networks, along with the Government of Ethiopia.
The Global Alliance for Improved Nutrition (GAIN), the UN
World Food Programme (WFP) co-convene the SBN at
global level. GAIN Ethiopia hosts the secretariat of SBN
Ethiopia and has created the SBN Ethiopia Executive
Committee and works closely with the SUN Focal Point in
SBN Ethiopia Strategy
3 Y E A R S S T R A T E G Y E X P L A I N E D
The strategy has seven core objectives that form the foundation for the SBN’s priority initiatives for the next 3 years.
What does it mean?
Develop a strong SBN Ethiopia membership
This is about continuing to increase the number of active members and become more visible in the food and nutrition community.
Improve nutrition policies & regulations.
This is about providing input and recommendations to policies, legislation on the role of private sectors & ease of doing business.
Increase business engagement in the non-nutrition sector.
This is about helping businesses to become more active in workplace/school nutrition, CSR initiatives and the broader nutrition market.
Facilitate meaningful partnerships & investment options in Nutrition.
This is about working with financial institutions to set up start-up funds and national SME pitch competitions as investments in nutrition, and foster partnerships.
Improving nutrition sensitivity in the Ethiopia Food System and the agricultural value chain.
This is about increasing the focus on nutrition within smallholder farming communities and Agro Industry Parks.
Increase the availability of fortified products & supplements.
This is about helping to ameliorate the challenges and explore the opportunities around food fortification along the entire supply chain.
Increase nutrition awareness & demand.
This is about initiating and supporting the roll out of a major nutrition awareness SBCC campaign.


Desirable carbohydrate and protein products for athletes
Published: 12:45:00, 1 day ago
The question of how to effectively build muscle mass worries many athletes. Experts say that the effectiveness of the process depends not only on the quality of training, but also on a properly formulated diet. Even if you work out in the evening, you should eat at least 100 grams of carbohydrates. And if you get the first 30-35 grams with fruit juice, then you can "get" the rest with the help of such products: rice or buckwheat; bananas; bakery products; pasta made from durum wheat; boiled potatoes.
If it is not possible to take a protein shake, then eat protein foods, for example, lean meat (except pork and beef), fish, egg whites, low-fat cottage cheese.
If the training takes place in the evening, then two hours later, it is necessary to thoroughly fortify yourself with protein food for the second time. It can be a protein shake or low-fat cottage cheese. This will allow the muscles to recover and provide the body with energy during sleep. You can also use casein protein at night.
Fats are usually presented in the form of riders of ugly fullness, the amount of carbohydrates is advised to limit. Are you thinking about starting to wash down cottage cheese with a protein drink? Take your time.
Doctors knowingly emphasize the need to eat in a balanced way. Among the nutrients there are neither absolutely bad nor good. Each of them should have its own measure in the diet.
Proteins in the body serve as a building material. Initially, they are broken down to amino acids, from which new specific proteins are then synthesized, forming muscles, ligaments, skin, tissues of internal organs, enzymes. The functioning of the immune system depends on proteins.
Nutrition during drying
During the weight loss period, athletes should reduce caloric intake, so it is necessary to: eat often in small portions; exclude fast carbohydrates; drink enough fluids; include sports nutrition in the diet.
The diet should consist of the following products: fruits and vegetables, low-fat poultry and fish meat, low-fat dairy products, rice porridge, buckwheat, legumes.


Scientists are unsure whether I originated in Central Asia, Ethiopia or the Mediterranean.
9000 year old wild pea seeds have been found in Turkey.
I am one of the oldest cultivated crops in the world.
I am easy to grow and high in protein, so I quickly became a staple crop throughout Asia and Europe.
The Romans probably introduced me to the Britain.
Until the 17th century I was usually eaten when my peas were hard and dry, and ground into a flour which was mixed with wheat or rye to make bread. I was also boiled with salted bacon to make a porridge - pease pudding.


DAL MONDO RESTAURANT
Located in the heart of the Traralgon, we are focused on giving our customers a taste of
Italy from our family to yours. We offer a unique and truly Italian dining experience, from delicious pizza and pastas, succulent meats, tasty risottos and more on our a-la-carte menu. Our extensive menu of wood fired pizzas have been carefully created to ensure a fine balance of flavours.
We are here to serve you; dine in or take away, a casual coffee to a three course meal or delicious buffet, we have it all.
DALMONDO FUNCTION CENTRE AND BAR
Provide the perfect setting for your event, wedding or special celebration. We take the stress out of planning your event; from weddings to special occasions and birthday celebrations we will work with you to make sure your guests have a great time and a night to remember.


Seasonal Fresh Fruit flavours – check our daily board
Pure juice with no water or sugar added
Chicken in gravy, cooked in ‘hunter style’ with onions, herbs, tomatoes, bell peppers and olives
Bread crumbed light batter fried chicken breast
Tender quarter piece of chicken roasted with rosemary & olive oil
The ever succulent pudding with a layer of soft caramel on top
Rich firm pure chocolate cake with orange zest served warm
The creamy and chocolatey mousse that will melt in your mouth
Thickened sweet cream with seasonal fruit toppings
Mascarpone custard layered with whipped cream, coffee soaked biscuit cake
Made in house with choicest of fresh ingredients, no colorants, no preservatives (check our board for daily specials)
Oregano, olive oil, rosemary & salt
Tomato sauce, olive oil & garlic
Tomato, cheese, basil, olives
Tomato, feta, buffalo mozzarella, gorgonzola, mozzarella
Tomato sauce, cheese, rucola, fresh tomato & ricotta cheese
Tomato, cheese, ham & pineapple
Tomato sauce, cheese, spicy masala chicken, capsicum & onion
Tomato, cheese, fresh tomato, zucchini, shrimps & garlic
Tomato sauce, cheese, ham, mushrooms
Tomato, cheese, pepperoni
Tomato sauce, cheese, shrimps, rucola
Spaghetti with Shrimps tossed in garlic, parsley, olive oil and fresh tomato concasse
Spaghetti with Seafood catch of the day tossed in garlic, parsley, olive oil and fresh tomato concasse
Bacon & egg sautéed with onions in olive oil topped with Parmesan cheese
Layers of homemade pasta sheets baked with chicken mince, vegetables and cheese in Tanto’s signature tomato and basil sauce
Penne pasta with a spicy homemade basil chilly and tomato sauce (or with chicken)
Spaghetti with authentic Italian creamy sauce of organic basil, cashew nut paste with olive oil and topped with parmesan cheese (or with chicken)
Classic sauce with farm fresh tomatoes, basil topped with parmesan cheese (or with chicken)
Mushrooms sauteed with garlic in a white cream sauce and a parsley garnish
Sautéed zucchini, black olives, tomatoes, onions, capers and garlic topped with cheese and sprinkling of fresh basil (or with chicken)
Spinach & Ricotta | Pumpkin & Beetroot | Basil & Ricotta
Fresh homemade raviolis with special fillings cooked in butter and sage – tomato basil sauce
Classic Greek recipe revisited by our chef using cucumber, tomatoes, red onions, capsicums, black olives and feta cheese with oregano & olive oil dressing and a dash of lemon.
Crunchy rocket salad green grown by us on the sea side with diced tomatoes and balsamic vinegar & olive oil dressing
Choice of fresh, crisp and crunchy seasonal raw and cooked veggies, beans with Italian dressing
Italian classic with fresh mozzarella cheese on a bed of organic arugula and tomato with italian dressing
Seasonal vegetables roasted to perfection in wood fired oven
Boneless fish filets marinated and sautéed in a sauce of soy, ginger and honey
Boneless fish grilled in olive oil and garlic with a sprinkling of parsley and lemon (spicy only on request)
Boneless fish delicately cooked in oven with salt, rosemary and garlic slightly marinated in lemon
Bread crumbed, batter fried fish filet
Earthly flavour of mushrooms at its best pureed in this soup with cream, sauteed onions, flour & nutmeg
Ancient Roman soup of caramalised onions served gratine with a piece of cheesy bread
A wholesome soup of seasonal vegetables topped with parmesan cheese
(Chips / french fries)
Comfort hot broth of chicken cooked in celery, leeks & onion stock
- Jalapeno peppers, stemmed
- Cloves garlic, peeled
- 1 1/2 Teaspoons cracked pepper
- Tablespoon coarse salt
- 1/4 cup lime juice
- Tablespoon dried oregano
- Combine jalapenos, garlic, pepper, salt, lime juice and oregano in a blender. Blend until smooth.
- Place steak in a shallow pan or large resealable plastic bag. Pour jalapeno marinade over the steak, and turn to coat.
- Preheat an grill for high heat, and lightly oil the grill grate. Drain and discard marinade. Grill steak 5 minutes per side, or to desired doneness.
Nice place to chill out with friends / family, Good food. Ordered pizza & pasta. Hosts good seafood too. Slightly hot considering its an open place but the good food n ambience compensates for that. On the costlier side in terms of cost but a well paid premium.
Italian cuisine at best in Pondicherry. The pizza here are amazing, I tried ravioli which was equally good along with salads and soups which were delicious. The have some as Tanto Special in the menu and it’s worth trying. It’s an open restaurant and the ambience is also very good. The service is quick and they staff is well trained to handle your orders.
This was my second visit to this place after a gap of almost a decade. The seating area has expanded and the place retains it’s charm and quality of pizzas. This place serves the best pizzas in India and even comparable to pizzas I’ve had on my trips to Italy. It has a friendly Italian owner who walks around chatting with the guests. The pizzas are woodfired in an open oven in the middle of the seating area. The crust, cheese, and fresh ingredients are what makes these pizzas so tasty.
It’s by far one of the best Pizza I’ve ever had. Whenever I come to Pondicherry, I never miss to come here. It’s an open sitting area and somewhere you have shades and somewhere you don’t have.
I have been visiting this place from last 4 years and I must say they have maintained their quality and taste. One Must try their Ice tea. I love their ‘Earth Pizza and ‘Spinach & feta cheese pizza’ the most.


Savvy Shopping in Grand Rapids, MI
When it comes to shopping, Grand Rapids is here to take care of all your needs. The town has several shopping spots, including the following popular areas. Information can be found here.
Fulton Street Farmers Market
In Grand Rapids, Saturdays are the days when everyone goes to the Fulton Street Farmers Market. Established in 1922, the Fulton Street Farmers Market is the oldest and largest in Grand Rapids. Depending on the weather, more than 200 farmers and food growers from the area offer their products and meet their customers and other farmers. The market is open four days a week from 8:00 am to 3:00 pm. On Sundays, when the farmers are away, the artisans take over. See here for information about Grand Rapids, MI is a Dining Paradise.
Downtown Market Grand Rapids
A day of sightseeing in Grand Rapids is not complete without a visit to the Downtown Market. It is a foodie’s paradise, with plenty of choices for a quick bite, full meal, tasty treat, or specialty ingredients for you to take home and create your gourmet meals. Among the heartier options are Neapolitan-style pizzas, authentic Detroit BBQ, a Vietnamese restaurant, traditional Mexican “street food,” and a fish market with a raw bar and catch-of-the-day menu.


June Dairy Month 2017
June Dairy Month 2017 – what a fun way to kick off the summer! June Dairy Month is highly important to the dairy industry and has been for decades in a variety of ways. Historically it has been a way to keep the industry thriving through times of war, and recently it has been a wonderful way to convey the industry’s commitment to product quality, and animal welfare.
History of June Dairy Month 2017
The history of June Dairy Month is rather fun! National Dairy Month was started in 1937, originally called National Milk Month, this tradition was created to celebrate the dairy industry and its many contributions to society.
In 1937 the original campaign slogan was “Keep Youthful – Drink Milk”! The National Dairy Council supported these events in an effort to help stabilize the dairy demand during times of overproduction. Later, in 1939 this holiday became known as June Dairy Month. During World War II, June Dairy Month focused less on promoting dairy products and more on helping customers receive a sufficient supply of dairy products and offering information on how to conserve them.
After the war, the National Dairy Council focused on increasing sales. By 1950, June Dairy Month was backed by grocery stores, dairy producers, and processors.
The American Dairy Association became the official leader for June Dairy Month starting in 1955. They emphasized campaign programs that promoted the sales of dairy products and added multiple levels of advertising and merchandising campaigns. Each month one or more food items that was produced from milk was highlighted throughout the country.
In some rural areas, June Dairy Month is celebrated in a variety of ways. Some communities have parades with floats and pageants. Some even celebrate with cow milking contests or free ice cream and milk giveaways.
How is June Dairy Month Funded?
For every 100 pounds of milk that is sold, 15 cents is taken out and used for promotion and marketing. 10 cents goes to promoting local dairy companies and 5 cents is given to Dairy Management Inc, a national organization charged with promoting the dairy industry. The organization receives its funding from money collected from over 12,000 dairy farms in the following states:
- New York
- New Jersey
Dairy Industry Prominent Locations in the United States
Each state generally produces its own milk. However, dairy manufacturers are most concentrated in the Great Lakes, the West, and the Mid-Atlantic Regions. California and Wisconsin lead the way as the states with the largest share of industry establishments, followed by New York and Idaho. These states have been crucial to the dairy industry even long before national commercialization and industrialization. Most are still considered small-scale operations.
A History of the Dairy Industry in the Two Largest Dairy Producing States
Before the gold rush, women were charged with tending and milking the cows and churning butter. They were the main suppliers of dairy products to the Wild West up until the Gold Rush in the 1850s. After gold was found and the surge of people poured into the state of California, the dairy industry began to mature to supply all the settlers.
California is the place where the very first branding of a dairy product took place. A dairy company started trademarking and stamping its butter to fight counterfeit imitations that were being sold under their name!
This is also when and where Montery Jack cheese was born, yum!
The first thing that comes to mind when people think of Wisconsin is cheese. However, the first and most important crop of Wisconsin was actually wheat. Because wheat required very little upfront capital and was easy to grow, farmers could pay very little and have a field that yielded at least 2 crops a year. However, wheat is subject to weather patterns and depletes the soil very quickly making it a very unreliable crop.
Around the mid-1800s dairy farming emerged to be a great alternative to growing wheat. William Dempster Hoard is a prominent figure in the Wisconsin dairy industry. For over 50 years he worked tireless to promote the industry and its many benefits. Dairy farming in Wisconsin began to flourish for a very specific reason. Around that time, New York was the leading dairy provider in America. Funny enough, most farmers who settled in Wisconsin were actually dairy famers from New York! They were skilled in dairy farming, commercial dairy production, and knew how to manufacture butter and cheese. For that reason Wisconsin became a prominent state for the dairy industry!
Emerging Dairy Operations
Large scale, technologically advanced and automated dairy farms are emerging throughout regions of the West and the Southwest. The number of these operations is low but they own a large number of dairy cows. Because there are large tracts of land available in the Western and Southwestern states, these dairy companies are able to start large-scale farms much easier. This is why land leases are so important to small-scale dairy farms throughout the U.S. The amount of money it takes to purchase land to expand a dairy farm is a huge burden. With land leases, dairy farmers could expand their operations in an effort to compete with larger commercial companies.
For those of you who work in Agriculture, specifically in the dairy industry, we salute you! Thanks for making our ice cream creamy and toast buttered!


We will be closed on Nov 23-24, 2023
Thai Villa Restaurant opened its doors to Raleigh diners in 1998 and has been serving consistently high-quality, authentic Thai cuisine ever since.
Our authentic Thai home cooking menu uses family recipes that have been handed down for generations. Each dish presents a perfect harmony of unique blends of herbs and spices along with the freshest natural ingredients (NO MSG). Spicy, sweet, sour, and salty flavors are blended in different ways to give a wide variety of tastes.
Please ask our friendly wait staffs for Gluten free, Vegan, Vegetarian, or any food restrictions.
News / Update
Tue-Fri 11:30 AM - 2:00 PM
Sat-Sun 11:30 AM - 2:00 PM
(Weekend Dinner Menu Only)
Tue-Thu 5:00 PM - 8:30 PM
Fri-Sat 5:00 PM - 9:00 PM
Sun 5:00 PM - 8:30 PM
The last call is 15 minutes before the closing time.
Nov 23 and 24, 2023
Christmas - New Year
Dec 24,2023 - Jan 1,2023


I could live on butternut squash. I have my Airstream’s floor covered in our winter’s supply. (I keep my Airstream just a few degrees above from freezing, tucked away in the back of my barn—perfect for storing squash.)
How about you? What’s your favorite winter squash? My mother’s was “old mother Hubbard” squash. I remember her breaking them open during the winter with a small axe. She was probably growing what is now called the Blue Hubbard Giant Heirloom Squash. The hubbard she grew were huge—much bigger than a baby! Once she opened one up, it lasted for several meals. We often ate a section after it was baked with just butter, salt & pepper.
Butternut Squash Soup
Sauté 1 diced onion and 2 cloves minced garlic in 2 T butter. Add 4 cups cooked butternut squash and half a Granny Smith apple, diced. Add 3 cups vegetable broth, 1½ cups apple cider, 1 t minced fresh thyme, 1½ t salt, and ½ t black pepper; bring to a boil, then reduce heat and simmer for 30 minutes. Purée. Serves 6.