Ever wondered why there is a mad crave for Quail Eggs? Ever wondered what’s special about that little hard shelled substance that sells so much on the food stand? Well, here it is.
Quail eggs are packed with vitamins and minerals. Even with their small size, their nutritional value is three to four times greater than chicken eggs. Quail eggs contain 13 percent proteins compared to 11 percent in chicken eggs. They also contain 140 percent of vitamin B1 compared to 50 percent in chicken eggs. In addition, quail eggs provide five times as much iron and potassium. Unlike chicken eggs, quail eggs have not been known to cause allergies or diathesis. Actually they help fight allergy symptoms due to the ovomucoid protein they contain.
Regular consumption of quail eggs helps fight against many diseases. They are a natural combatant against digestive tract disorders such as stomach ulcers. Quail eggs strengthen the immune system, promote memory health, increase brain activity and stabilize the nervous system. They help with anemia by increasing the level of hemoglobin in the body while removing toxins and heavy metals. The Chinese use quail eggs to help treat tuberculosis, asthma, and even diabetes. If you are a sufferer of kidney, liver, or gallbladder stones quail eggs can help prevent and remove these types of stones.
Quail is Renowned all over the world for the amazing health benefits of its eggs and meat (In fact, quail meat and eggs are considered a highly-valued delicacy), most Nigerians seem to be in the dark regarding the health values of this tiny divinely-sent bird which was mentioned in the Holy books (The Bible and the Quran) more than any other of its kind.
Quail bird is the meat that God gave the children of Israel in the wilderness when they were there for forty years. When they demanded for meat, God gave them quail meat and they were hale and healthy throughout their stay there (Refer to Numbers 11 V 31-32, Psalms 105 V 40 and Exodus 16 V 13). Quran 7:161 says, “And we caused the cloud to overshadow them and we sent down for them manna and Salwa (Quail bird) and we said, Eat of the good things we have provided for you and they wronged us not, but it was themselves that they wronged”.
Nutritionists see the egg as food and is one of the richest in essential ingredients, and that we all should consume at least one a day. In the research published by the Nutrition and Food Science magazine, researchers emphasized the egg’s important role in general health protection as well as loosing and maintaining body weight. Quail eggs are proved to be very valuable source of vitamins A, B1, B2, B6, B12 and vitamin D, iron, magnesium, copper, phosphorus and other essential micro-nutrients, minerals and amino acids, which is why they are recommended for regular consumption. Quail eggs are considered to be one of the best known natural treatment products. Chinese medical practitioners have been using quail eggs as a treatment for hundreds of years with brilliant results. As quail eggs are slowly becoming an easy to get product in the market, more and more people are beginning to show interest in their use as an active natural medicine instead of the chemical products with so many side effects.
Experts in natural treatment methods claim that quail eggs have positive effects on people with stress problem, hypertension, digestive disturbance, gastric ulcer, liver problem, blood pressure and lipid control, migraine, asthma, anemia, various types of allergies, eczema, heart problem, bronchitis, depression, panic and anxiety illnesses. Quail eggs are also known to stimulate growth, increase sexual appetite, stimulate brain functions which improves intelligence quotient and generally rejuvenates the body.
Quail eggs provide five times as much iron and potassium. Why are Iron and Potassium (minerals) essential to the human diet? Iron deficiency can result in anemia. Iron is essential in binding to protein and carrying oxygen in the blood. Pre-menopausal women and children are most susceptible to Iron deficiency. An Iron deficiency begins via the main regulatory mechanism of Iron, situated in the gastrointestinal tract. When Iron is not absorbed there, deficiency /anemia can result. Quail eggs, providing 5 times the Iron to a chicken egg are simply a far superior source in so small a portion. Potassium when mildly deficient in humans typically shows no symptoms…However when symptoms do arise from a lack of Potassium intake they can present in the form of muscle weakness, muscle cramps and or constipation. The main way we lose Potassium is through excessive fluid losses such as sweating, polyuria (urinating a lot due to medications or diuretics such as caffeine intake) and by fluid losses from being sick (vomiting and such).
Quail eggs contain twice as much vitamin A and B2 than a Chicken Egg. A list of bodily functions that Vitamin A plays a role in are as follows: Vision, Gene Transcription, Embryonic development and reproduction, Bone metabolism, Hematopoiesis, Skin and cellular health, Antioxidant activity.
Vitamin B2 is also known as Riboflavin. Riboflavin deficiency classically presents itself via the cracked edges of the mouth ( Angular cheilitis), photophobia (light sensitivity) and dermatitis (dry< scaling skin)
and red bloodshot eyes (accompanying that photophobia). In animals, lack of Riboflavin can cause stunted growth and “failure to thrive”. We think the Quail Egg sounds better and better as we go down the nutrition list.
Do Quail eggs have cholesterol? Yes! The good kind. Quail eggs are rich in HDL cholesterol. HDL cholesterol helps balance the bad LDL cholesterol in blood levels. So Quail Eggs have the good kind of fat. Not all fat is bad. Not all cholesterol is bad. Remind yourself by associating HDL with that H equaling “Happy”. LDL can be remembered by the L equaling “Lousy”. Humans actually benefit by ingesting foods with higher HDL cholesterol.
Finally…Quail Eggs taste richer. Due to the increased levels of trace minerals stated above, there is a fuller flavor to the Egg of a Quail. Some have described the taste as “richer” or “like butter”. Quail are naturally insectivorous and consume mostly seeds and grasses or legumes in the wild. Their shell is more protective than that of a Chicken egg, utilizing a stronger membrane just under the hard shell. This membrane makes it more difficult for bacteria to enter naturally. We think the Quail lay a fantastic “wild egg” in every sense of the word. Enjoy them for their natural beauty, taste and health.


No Bake Key Lime Cheesecake
You can purchase graham cracker crust and refrigerate or make:
1 Cup ground graham crackers (or crush 9 crackers
3 Tbls. sugar
1/2 Teaspoon salt
5 Tbls. unsalted butter melted and cooled
Wisk together cracker crumbs, sugar & salt. Stir in butter, mix until it
holds together when squeezed. Press evenly into 9"springform. Freeze for 15
2 80z packages of cream cheese/room temp.
1 14 oz can sweet and condensed milk
1/3 cup Key Lime juice/2 TBLS grated zest.
Lime peel for decoration
1/2 tea. vanilla
1/2 cup cold heavy cream
In an electric mixer w/ paddle, beat cream cheese and condensed milk on high
for 5 minutes. Add lime juice, zest and vanilla. Mix 1 minute.
Whip cream till it peaks, gently fold into cream cheese mixture. Pour over
chilled crust, smooth top w/ spatula. Cover with plastic. Refrigerate at
least 12 hours, up to three days.
Optional: garnish with raspberries and shaved chocolate.


Jamie Oliver's no 1 bestseller, Happy Days with the Naked Chef. Jamie is one of Britain's best-loved chefs who has made cooking interesting and accessible, not only for a new generation but for all those who love good food. He believes in getting the most out of ingredients and making tasty, easy, sociable food with the minimum of fuss. Like his first two books, Happy Days is filled with fantastic recipes for different occasions. Żeby keeping it simple, it is perfect for those who want to give it a go in the kitchen. Happy Days with Naked Chef contains loads of classic, easy recipes like the fluffy pancakes USA style, Jamie Oliver's ultra-simple pukka pineapple with bashed-up mint sugar, and his old man's superb chicken. Genius. "There is only one Jamie Oliver. Great to watch. Great to cook". (Delia Smith). "Great, fabulous. Just enjoy yourself, get stuck in, happy days". (Spectator). Jamie Oliver's career started as a chef at the River Cafe, where he was quickly spotted aby the television company that made him famous as The Naked Chef. He has since published a huge range of bestselling cookery books, including The Naked Chef, The Return of the Naked Chef, Jamie's Dinners, Jamie Does, Jamie's Ministry of Food, Jamie's Kitchen, Cook with Jamie, Jamie at Home, Jamie's Italy, Jamie's Great Britain, Jamie's 30 Minute Meals and Jamie's 15-Minute Meals.


Week 7: Stir fry
We had a very special guest in Kitchen Possible this week. Accomplished chef Stephen Fillanders (former corporate chef for Jean Georges, recent executive chef and Partner at Intro Chicago, and genuinely awesome human being) joined us as we made stir fry, and the kids could not have been more impressed. During the demo, the kids stared intently as Chef Stephen swiftly chopped and sliced ingredients for our dishes, and you could tell they were planning to show him the best of what they'd learned over the last 6 weeks. One of the kids proudly came to the front of the class to show the chef how we chop garlic with a fork. It was so much fun seeing them show off for a guest, and it's so cool that they had the opportunity to.
This week's recipe called for new ingredients, like sesame oil, green onion and fresh ginger, and by the top we finished the demo, the kids were rearing to go. Each team chose either chicken or ground pork and rice or noodles before getting to work mixing their stir fry sauce. After smelling and tasting their new ingredients to understand what they were working with, they adjusted their sauces to achieve the right level of spice and sweetness, toning down the soy sauce saltiness when necessary. I love hearing them compare new ingredients and flavors to ones they know, like toasted sesame seeds that taste a little like peanuts, or ginger that's a bit like "that red spicy gum."
After seeing Chef Stephen slice bell peppers and zucchini so beautifully in our demo, they gave extra attention to their own when it was their turn. The results were impressive! Their vegetables were more consistent and thinly sliced than in any of our previous weeks. As they sauteed them, one brave team of 3 asked the chef for a quick lesson in flipping their vegetables in their pan. After a few pro tips and a little help, several kids gave it a try and succeeded! A few vegetables were sacrificed in the process, but it was worth it to see them take on a new challenge and succeed.
Once they let their sauces thicken and they added their final touches, the kids scrambled to make sample plates for Chef Stephen. The poor guy consumed a LOT of stir fry and gave awesome feedback. No doubt about it, the kids felt incredibly proud of their hard work in the kitchen. This pride is exactly what Kitchen Possible is all about - showing these kids that when they set their mind to something and work really hard to make it happen, the result is something they can truly feel great about.
As the kids sat down to eat their food (which they loved), we talked about using the cooking model out in the real world. Chef Stephen shared his journey toward opening his own restaurant, S.K.Y., which will be opening in Pilsen nearby Gads Hill Center in November. He tied the planning, revising, and constant hard work that he and his wife Seon have been working through to our "5 Steps to Cook Anything." Despite some curveball questions from the kids (like whether or not he's married to his wife, if he plays sports, and if they could come cook at his restaurant) he teed up some really meaty life lessons:
Life lessons from the Kitchen:
1. One of our teams this week struggled with julienning their zucchini. Rather than risk their fingers or waste too much time, they changed course and opted for larger slices of zucchini. This is something we have to do in life all the time! When things aren't going as planned, sometimes we have to CHANGE the plan. The key is embracing and owning it. There's nothing wrong with sliced zucchini in stir fry! In fact, most would never know that wasn't the plan from the start.
2. The pan flipping some of the kids learned from Chef Stephen was definitely no easy undertaking, and he taught them well. But they only learned this new skill because they asked for a lesson. And with that, they had a trained professional literally holding their hands and guiding them through the new motion. Outside of the kitchen, asking for help is often the very best thing we can do when working toward something great. Sure, the kids might have figured out how to flip their veggies without the help, they would have thrown most of their food on the floor first.
Kitchen Possible takes place at Gads Hill Center for youth in their Junior Building Leaders program.


- April 21, 2016
An old country specialty. This has a combination of a variety of pork meats made into a pressed loaf. Great as an appetizer.Print
- 2 pig’s ears
- 1 pork heart
- 1 pork tongue
- 2 pork kidneys
- 1/2 pound fat pork shoulder
- 1 medium onion, quartered
- 1 medium carrot, quartered
- 1 bay leaf
- 8 peppercorns
- 2 tablespoons salt
- 1 pound pork liver
- 1/2 teaspoon saltpetre (optional)
- 1 clove garlic
- 1 cup fresh pig’s or calf’s blood
- 1 pig’s stomach
- Singe, scrape, and wash the pig’s ears very thoroughly. Cut the heart into halves, remove the veins and arteries, and wash it well under running water. Cut away the roots from the tongue, scrub, skin, and wash it well. Split the kidneys into halves, remove the fat and tubes, and wash thoroughly under running water. Cut the pork shoulder into several pieces.
- Place all the cleaned meat in a large kettle, cover with cold water, bring to a boil, and skim. Add the vegetables, spices, and salt. Cover and simmer until the meat is tender. When done, add the liver and saltpetre. Continue cooking for a while longer until the liver is done. Strain the meat and save the stock. Remove all the vegetables, spices, and bones from the meat. Cut the meat into small pieces. Do not discard the ear gristle. Chop it into small bits. Chop the skin and fat from the pork shoulder finely. Crush the garlic and add it to 2 cups of the hot stock. Strain the stock and pour it over the meat. Season to taste with salt and pepper. Finally add the strained blood and mix thoroughly.
- Have the pig’s stomach cleaned and washed. Most meat markets sell this organ cleaned and prepared for use. Fill the stomach with the meat mixture three quarters full and sew the edges securely. Do not overfill. This is very important. Place in a large kettle, cover with hot water, and simmer under cover for 30 to 40 minutes. Test for readiness by pricking it with a darning needle. If the juice is clear with no blood coloring, the meat is ready.
- When done, remove the saltseson to a plate and let it cool slightly. Place a board over the loaf and weight it down with a light weight. A brick may serve the purpose. This will flatten the loaf and give it a uniform shape. Be careful about the weight. It must not be too heavy or the loaf will crack. Chill thoroughly. Cut into slices and remove the rim of the stomach casing before serving. Saltseson keeps well when refrigerated.


This is an authentic Indian masala Chai. It is comprised of CTC (Cut, Tear and Curl) grade black tea from Assam. The ground masala of black pepper, cinnamon, cloves, dried ginger, green cardamom and nutmeg perfectly complements and adds to the distinctive flavour of this beverage. This Chai is thick, strong and liquors brightly in the cup.
Prepare our Masala Chai with milk and sugar using one level teaspoon of Masala Chai mix for each cup of milk. Place all ingredients in a saucepan and bring slowly to the boil, simmer on low heat – for at least seven minutes – until the decoction turns a rich toffee colour. Strain through a fine mesh strainer. Milk and sugar may be substituted with soymilk and honey as appropriate.


Food Preparation and Serving Occupations
These workers make and provide food and drink to customers.
Overall employment in food preparation and serving occupations is projected to grow 11 percent over the next ten years, much faster than the average for all occupations; this increase is expected to result in about 1.3 million new jobs over the decade. In addition to new jobs from growth, opportunities arise from the need to replace workers who leave their occupations permanently. About 2.4 million openings each year, on average, are projected to come from growth and replacement needs.
The median annual wage for this group is $28,400, which is lower than the median annual wage for all occupations of $45,760.
Bartenders mix drinks and serve them directly to customers or through wait staff.
Chefs and head cooks oversee the daily food preparation at restaurants and other places where food is served. They direct kitchen staff and handle any food-related concerns.
Cooks prepare, season, and cook a wide range of foods, which may include soups, salads, entrees, and desserts.
Food and beverage serving and related workers take and prepare orders, clear tables, and do other tasks associated with providing food and drink to customers.
Food preparation workers perform many routine tasks under the direction of cooks, chefs, or food service managers. Food preparation workers prepare cold foods, slice meat, peel and cut vegetables, brew coffee or tea, and perform many other food service tasks.
Food service managers are responsible for the daily operation of restaurants or other establishments that prepare and serve food and beverages. They direct staff to ensure that customers are satisfied with their dining experience, and they manage the business to ensure that it is profitable.
Waiters and waitresses take orders and serve food and beverages to customers in dining establishments.
Additional Food Preparation and Serving Occupations
Dishwashers clean dishes, utensils, kitchens, and food preparation equipment.
First-Line Supervisors of Food Preparation and Serving Workers directly supervise and coordinate activities of workers who prepare and serve food.
All food preparation and serving related workers not listed separately.
Browse other Careers categories:


This is for 1 cookie decorating kit for St. Patrick's Day. Kit comes with 12 vanilla sugar cookies, green, white and yellow royal icing and 4 packs of colored sugar, sprinkles and/or jimmies. Not all items are pictured. You can order your cookies pre iced or plain. If you don't choose pre iced, plain vanilla cookies will be sent. Edible markers will be sent with pre iced cookies. Please message me if you want royal icing instead. Iced cookies are just examples. Iced cookies are plain.
St. Patrick's Day Cookie Kit
No returns or exchanges. If you have any issues with your order please email me.


theodp writes "In search of the best corporate cafeteria in the world, Gourmet Live's Tanya Steel visited the Googleplex, where she found Petaluma chicken cacciatore, porcini-encrusted grass-fed beef, whole-wheat spaghetti pomodoro, and Parmesan-creamed onions on the menu in one of the search giant's 25 cafes. So, must all good things come to an end? The WSJ's Mark Maremont reports that it's debatable whether Silicon Valley's daily fringe-benefit meals are taxable, and the issue is now on the IRS's radar. 'What would a food tax on Google's meals look like for the average employee?' Maremont asks. 'Assuming a fair-market value of between $8 and $10 per meal, a Googler chowing down two squares a day could get dinged for taxes on an extra $4,000 to $5,000 a year.' That'd be just fine with UF tax-law Prof. Martin J. McMahon. 'I buy my lunch with after-tax dollars,' said McMahon. 'And I have to pay taxes to support free meals for those Google employees.'"


Selecting diets for obese cats
Diets in cats
Sterilised cats require 30% fewer calories to maintain their weight. Consequently, they are more likely to be obese. To address this problem, the energy intake must be reduced by a further 20 to 30%. Feeding cats with a specially adapted low-calorie diet ensures they receive the correct amounts of nutrients while also losing weight.
Types of commercially available diets
There are two main types of low-calorie FOODS on the market: light foods and special therapeutic diets.
Light preparations for cats provide 15% fewer calories by increasing the volume of the food. They are enriched with fibre, and some have greater percentages of mid-range proteins to compensate for the smaller quantity of food eaten by the cat. These diets are indicated for maintaining the weight of animals prone to obesity.
Foods for sterilised cats that provide fewer calories, such as the light ranges, have a higher protein percentage and contain glycosaminoglycans (GAGs) to protect the bladder walls from inflammation and prevent idiopathic cystitis from developing.
Therapeutic diets, on the other hand, present an equilibrated balance of nutrients with a reduced calorie content. This composition is used to treat obesity by reducing the patient’s weight without any risk to its health. They have a higher percentage of protein to ensure that weight loss is not accompanied by muscle loss.
Dry food vs. wet food
Both light and therapeutic diets offer two options: dry and wet foods.
The choice depends on various factors that vets need to consider:
- Other health problems. For example, patients with dental issues or when an increase in fluid intake is indicated.
- The owner’s habits. Wet food can spoil or produce nasty smells if left out in the food bowl for too long, especially in hot weather.
- The cat’s individual preferences. Some cats refuse to eat certain types of dry food.
Wet diets are much moister as they contain over 80% water, which means tinned foods provide a greater feeling of satiety. However, wet food is usually more expensive, harder to measure out and harder to store than dry food, and owners must take this into account when choosing.
Managing the cat’s diet
Reducing a cat’s weight is not just a matter of giving it less food. It must be properly controlled to prevent other nutritional problems from developing.
Ideally, dieting cats should lose 1 to 2% of their body mass per week.
A loss of less than 1% indicates that the established diet is incorrect and the number of calories should be reduced.
A weekly loss of more than 2% of body mass indicates that the diet is too strict.
If the weight loss is too quick, it results in a decline in muscle mass. It has also been shown that weight lost rapidly is more easily regained and the patients’ body fat percentages remain high.
Therefore, it is important to monitor dieting cats closely to complete the process successfully and give them a diet with plenty of digestible protein to maintain muscle mass.


4 Deep water hake
1/2 a cup of Spinash
60ml Grated cheddar cheese
Salt and pepper
1/2 onion, diced
1/2 teaspoon garlic
1 tablespoon chillies
6 cherry tomatoes, diced
In a large pan melt butter with a bit of oil over a medium heat.
Add the fish and let it cook for for 5 minutes on each sides, transfer to a plate and set it aside.
In the same pan cook onions, garlic and chillies and cherry tomatoes.
Slowly add cream and cheese until smooth.
Season with salt and pepper and add spinash and continue cooking until wilted.
Add the fish back in the pan for 2 minutes. Enjoy
Credit: Cooking with Metjie


The Bûche de Noël is a log-shaped cake meant to evoke the Yule log that once burned in European hearths throughout Christmas. Made of layered or rolled genoise sponge cake filled with mousse or buttercream, the Bûche de Noël is often decorated with marzipan or meringue mushrooms, forest creatures, or holly leaves.
The Tradition of the Buche de Noel – In some parts of France, a special carol was sung when the log was brought into the home. The carol prayed for health and fertility of mothers, nanny-goats, ewes, and an abundant harvest. Of course the French were probably the first to eat their yule logs. They started out burning them like everyone else, but when big open fireplaces began to disappear in France, they moved the tradition to the table by making a cake roll that looked like a Yule log, called a Buche de Noel.
SMALL serve 4 $ 16.95
MEDIUM serve 6 $ 24.95
LARGE serve 10 $ 34.95
EXTRA LARGE serve 20 $ 69.95


Sardines in Extra Virgin Olive Oil
Sale Sold out
Regular price $6.50 USD
Regular priceUnit price per
Sardine in Organic Extra Virgin Olive Oil. This new ZONA Ocean brand is presented by Khayyan Specialty Foods. Multi generations of Northern Spain, of the Galician region, is known for its sustainable free line caught certified MSC fishing communities that hand pack these delicate products.
- Product: Fresh Sardine in Organic Extra Virgin Olive Oil
- Origin: Spain (Hand Packed)
- Certified Ecological product
Ingredients: *Products are derived from ecological farming and organic processes
Sardine (Sardina Pilchardus), extra virgin olive oil*, sea salt.
- Recommended use: Salads, as a tapa, sauces, sandwich, and as an everyday healthy snack.
- Size: 115 gr (4.06 oz) easy open can
- A Low Sodium Product at 130 mg per serving


To empower individuals and families experiencing food and housing insecurity with food literacy, life skills, and positive relationships. With our intentional community, we hope to inspire personal growth, independence, and balanced living.
Project Access Nourishment
PAN is an eight-week cooking course that teaches participants how to obtain and cook affordable, whether on a Cal-Fresh and/or limited budget.
Community Health, Eating, and Wellness
CHEW offers life skills related to nutrition literacy, food shopping and budgeting. It provides opportunities for the community to gather for activities around eating, health, wellness, and overall balanced living.
Gaia’s Gift is Bread Head’s food pantry for those in need, providing fresh produce and grocery items, as well as some prepared food stuffs for immediate use. Bread Head partners with local organizations, businesses, and donors to resource food to provide in Gaia’s Gift.
Covid 19 Impact
The impact of Covid-19 on our community members has been significant; with limited or restricted opportunity for social interactions that connect our clientele to others and offer a sense of community, these heightened stressors are more difficult to manage. Bread Head has pivoted all of our programs to respond to the virus and its impact.
We offer PAN and CHEW via remote and pre-taped video offerings to bridge community. Gaia’s Gift is implemented utilizing up to date safety precautions for Gaia’s Gift recipients and Bread Head team. We recognize that a post Covid-19 world will offer opportunity to conduct our programs both in person on site at our Venice location and/or surrounds, as well as to continue remote programming in order to reach a larger audience, we are looking forward to those not so far off days!
Through the pandemic, we have been hard at work to continue to serve our members. Since July we’ve had:
Repeat participants in our Gaia’s Gift grocery assistance program
Total meals served
Repeat participants in our Yoga classes
Youth yoga events in coordination with Community Partners
Want to see what Bread Head events are coming up? Take a look at our events page!
“Hi my name is Chelsea Joy. I am a Canadian temporarily living in LA. Over the last few years I have had the privilege of being involved with some of LA’s and Venice most hearted organizations. Bread Head now being one of them ❤
I found bread head while looking for organizations to volunteer, who center themselves around food, food security, and food empowerment. Organizations that know good healthy food is not just an essential for some but for all.
I adore food and believe deep in my heart that everyone deserves to have three delicious nourishing meals a day. Good food feeds the soul and allows us to move more freely in our day no matter what joys or challenges we are facing. I believe empowering people through food is the fastest way to promote growth and healing in community.”


Kirkland Signature Nature’s Domain Salmon Meal & Sweet Potato Formula Dog Food 15.87 kg
Probiotics and natural prebiotic fibre from dried chicory root help maintain the proper balance of beneficial bacteria in your dog’s intestines. Active9 Probiotics are developed from probiotic strains naturally found in the canine GI tract and processed under strict human-grade standards to ensure purity. Each cup of food provides 100 million live, active cultures that support healthy digestion and help your dog maintain an active lifestyle. The grain-free formula provides your special pet with optimal nutrition for overall good health, making it an excellent choice for all dogs, especially dogs that are sensitive to grains. Omega-6 and omega-3 fatty acids help your dog maintain a shiny, healthy coat, while guaranteed levels of selenium and vitamin E work together to support your dog’s healthy lifestyle.
Salmon meal, sweet potatoes, peas, potatoes, canola oil, ocean fish meal, tomato pomace, flaxseed, natural flavor, salt, choline chloride, taurine, dried chicory root, tomatoes, blueberries, raspberries, yucca schidigera extract, dried Lactobacillus plantarum fermentation product, dried Bacillus subtilis fermentation product, dried Lactobacillus acidophilus fermentation product, dried Enterococcus faecium fermentation product, dried Bifidobacterium animalis fermentation product, vitamin E supplement, iron proteinate, zinc proteinate, copper proteinate, ferrous sulfate, zinc sulfate, manganese sulfate, copper sulfate, potassium iodide, thiamine mononitrate (vitamin B1), manganese proteinate, ascorbic acid, vitamin A supplement, biotin, niacin, calcium pantothenate, sodium selenite, pyridoxine hydrochloride (vitamin B6), vitamin B12 supplement, riboflavin (vitamin B2), vitamin D supplement, folic acid.
Crude protein: 24.0% minimum
Crude fat: 14.0% minimum
Crude fibre: 4.0% maximum
Moisture: 10.0% maximum
DHA (Docosahexaenoic Acid): 0.05% minimum
Zinc: 150 mg/kg minimum
Selenium: 0.35 mg/kg minimum
Vitamin E: 150 IU/kg minimum
Omega-6 fatty acids*: 2.4% minimum
Omega-3 fatty acids*: 0.3% minimum
Total microorganisms*: not less than 1,000,000 CFU/lb (Lactobacillus plantarum, Bacillus subtilis, Lactobacillus acidophilus, Enterococcus faecium, Bifidobacterium animalis)**
*Not recognized as an essential nutrient by the AAFCO Dog Food Nutrient Profiles.
**Contains a source of live, naturally occurring microorganisms.
|Country of Origin||USA|
|Product Dimensions||H 66.04cm x W 40.64cm x D 15.88cm|
Buy from Topmart. Australian stocked with fast shipping to NSW, QLD, VIC, NT, WA SA, TAS, ACT, Sydney, Brisbane, Melbourne, Darwin, Perth, Adelaide, Hobart, Canberra. Save on Kirkland Signature Nature’s Domain Salmon Meal & Sweet Potato Formula Dog Food 15.87 kg Code: 470974 and see our other Grocery & Household Pet Supplies items. Shop save and keep coming back to Topmart.com.au.


VERSION EN ESPANOL ABAJO
I am so happy to have witnessed the growth of the vegan scene in Mexico. I remember when I first came to Mexico City there were only a handful of vegan restaurants and conventional grocery stores did not even carry soy milk. Now, about 4 years later, you can scroll through 2 pages of completely or almost completely vegan restaurants and stores on Happy Cow. Great accomplishment vegans of Mexico City!
And because there are so many of them now, I thought it would be a good idea to share my personal favourite vegan restaurants in Mexico City so you can check them out if you haven't already.
Address: Revillagigedo 47, colonia centro, 06070
Social Media: www.facebook.com/vegamomx//
Ok, ok I know. How obvious! For anybody who doesn't know, I am the coowner of VegAmo and created part of the menu myself. I think this explains quite clearly why it is my favourite restaurant. I obviously really like the menu items, and feel very comfortable in the space that we created. Besides, I love that VegAmo has a variety of super healthy options (my style) and not so healthy options (my boyfriends style) so that we can eat together and do not have to compromise.
Personal favourite menu items:
Hercules with falafel
VegAmo with tofu


Willoughby General - Tree Lighting Ceremony
The Downtown Willoughby Christmas Lighting is just around the corner..... Join us on Thursday, December 5, from 4:30 pm - 8:30 pm for a fantastic view of the lighting! KID FRIENDLY!! We'll be offering a menu of chili, mac & cheese, hot dogs, nachos & cheese, jumbo pretzels, hot chocolate, soft drinks, etc. Don't miss out on the fun - see you there!!


One of my New Year's resolutions was to get back on the diet I should be following for my acid reflux problems, as well as getting Aaron back on track with his eating. To that end, I found this great website, which features "Menu Plan Monday".
Here is my menu for the week, stealing the host's idea for Tortellini Primavera. Not too original, but it's my first one.
Monday: Leftovers from the weekend, rotisserie chicken, steamed broccoli.
Tuesday: Crockpot beef stew, biscuits, slaw.
Wednesday: Baked chicken tenders, baked potato bar, tomato soup, salad.
Thursday: Tortellini Primavera (see recipe below), hot Italian bread.
Friday: Out-to-eat (a tradition on payday Fridays)
Saturday/Sunday: Sandwiches, leftovers.
1 pkg (19 oz) frozen cheese tortellini (I use the deli whole wheat variety)
1/2 pound sliced fresh mushrooms
1 small onion, chopped
2 garlic cloves, minced
2 teaspoons butter
2/3 cup fat-free milk
1 pkg (8 oz) fat-free cream cheese, cubed
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1 tsp Italian seasoning
1 large tomato, chopped
1/4 cup shredded Parmesan cheese
Cook tortellini according to package directions. Meanwhile, in a large nonstick skillet coated with nonstick cooking spray, saute the mushrooms, onion and garlic in butter until tender. Stir in milk; heat through. Stir in cream cheese until blended. Add spinach and Italian seasoning; heat through. Drain tortellini; toss with sauce and tomato. Sprinkle with Parmesan cheese.
Yield: 5 servings
Any suggestions, anyone?


Please enjoy Narazake, Japanese food, and experience programs in Nara, the birthplace of Japanese sake and the root of many Japanese foods.
Enjoy making tea whisks and marriage dinner with Narazake in Nara, where matcha and the tea ceremony have roots.
Date & Time
November 5th, 2023 (Sun) 17:00-20:00
(17:00~ Lecture & chasen-making experience, 18:00~ Narazake & special dinner, sake brewer's talk)
Lecture about the tea ceremony and its tools by chasen master Tango Tanimura, followed by demonstration and your own hands-on experience in making a tea whisk
【Special talk by guest speaker】
Lecture on Nara sake by Mr. Chōbei Yamamoto, 13th generation owner of Yūchō sake brewery
Marriage of sake and special dishes – with special matcha sweets!
●Yucho Sake Brewery Co., Ltd. https://www.yucho-sake.jp/en/


Thinking Thursday is supposed to be about random thoughts; but after nearly four hours of commuting today, my only thought is: I hate snow!
So instead of searching for a topic, I’m going to share a recipe I just discussed with my friend Tom Lavey of L&M Precision Machine Inc., makers of high-quality LRTs (Little Round Things). Here’s a Mexican-inspired variation on a traditional Irish dish…
1/2 lb. Chorizo (or substitute 1/2 lb. ground beef with taco seasoning if Chorizo is unavailable)
1 can whole kernel corn, drained
1 can diced tomatoes, drained
1 can refried beans, drained and whipped
1 large can black beans, drained
1 ½ lbs. mashed potatoes, whipped
1/4 cup shredded Mexican style 4 cheese mix
Chili powder to taste
1. Mash the potatoes thoroughly, and then whip them. You don’t want lumps, and you want them smooth enough to spread.
2. Whip the refried beans as well. Again, you want them smooth enough to spread.
3. Drain the corn, black beans, and tomatoes. Dice the tomatoes.
4. Depending on the brand, the Chorizo may be in a tube or a square. Break it into small, loose bits.
5. Brown the Chorizo over medium heat in a skillet.
6. Start the oven preheating to 400 degrees F.
7. Reduce the heat under the chorizo to simmer and mix in the corn, tomatoes, and black beans. Add chili powder to taste. Stir in thoroughly and continue to simmer until the oven is preheated.
8. Pour the Chorizo and vegetable mix into a large glass baking dish and spread evenly in the bottom.
9. Using a fork, scoop the refried beans on top of the chorizo and vegetables and spread out into a layer, being careful not to mix into the layer below.
10. Again using a fork, scoop the mashed potatoess on top of the refried beans and spread out into a layer, being careful not to mix into the layer below.
11. Sprinkle the top of the potatoes with chili powder to taste.
12. Sprinkle the Mexican style 4 cheese mix across the top of the potatoes.
13. Bake for 30 minutes or until the top of the potatoes is lightly browned.
Serves 3 to 5.


Monday, November 13, 2023 / by Ryan Huemmer
Top 5 On-The-Counter Home Appliances
The kitchen is the heart of any home. What on-the-counter home appliances do you use in your home? Here’s a couple of our favorites available on Amazon.
Instant Pot Duo - 7-IN-1 FUNCTIONALITY: Pressure cook, slow cook, rice cooker, yogurt maker, steamer, sauté pan and food warmer. This is a multifunctional kitchen appliance that combines several cooking devices in one, including a pressure cooker, slow cooker, rice cooker, steamer, sauté pan, yogurt maker, and warmer. It's known for its versatility and time-saving abilities, making it a popular choice for busy households. The Instant Pot Duo typically comes in different sizes (such as 6-quart and 8-quart) and offers various cooking programs with adjustable settings for different recipes. Get on amazon here https://amzn.to/467Txbf
Ninja Air Fryer - 2 INDEPENDENT BASKETS: The original Air Fryer with 2 independent baskets, the XL air fryer lets you cook 2 foods, 2 ways, at the same time, eliminating back-to-back cooking like a traditional single-basket air fryer. This appliance utilizes air frying technology to cook food by circulating hot air around it, creating a crispy exterior without the need for excessive oil. Beyond air frying, many Ninja Air Fryer models come with multiple functions like roasting, reheating, dehydrating, and even baking. They often have different capacity options and preset programs for various foods, making it convenient for cooking a wide range of dishes. Get it on Amazon here https://amzn.to/47uFDkD
Hamilton Beach Coffee Maker - Hamilton Beach offers programmable coffee makers that come in different sizes and capacities, from single-serve to 12-cup carafe options. These coffee makers typically feature programmable settings for brew strength, auto-shutoff, and often have a convenient brew-pause function, allowing you to pour a cup mid-brew. Some models also come with options for using pre-packaged coffee pods or ground coffee. Get it on Amazon here https://amzn.to/3QVXZ8L
NutriBullet Blender - Simple, intuitive design makes this a device you'll use every day. Just push, twist and blend. Yes, it's that easy. NutriBullet blenders are compact yet powerful, designed primarily for making smoothies, shakes, and purees. They often come with different cup sizes and blades suitable for blending fruits, vegetables, nuts, and seeds into smooth beverages. The design is simple and user-friendly, emphasizing ease of use and quick cleanup. Get it on Amazon here https://amzn.to/40IuU44
OVENTE 3 in 1 Electric Sandwich Maker - High performance powered by 750 Watts (120V), its fast heating technology ensures quick and efficient sandwich preparation. Enjoy tasty sandwiches in no time with the OVENTE 3-in-1 Sandwich Maker. Get it on Amazon here https://amzn.to/49vD2bX
Always ensure you check current reviews and features to make the best choice for your needs!
The Huemmer Home Team
Links are paid links as an Amazon Associate.


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- Honestserenity male from philadelphia. Lemon zest 2 tsp. Freshly ground black pepper, to taste. Total Time: 90 min. Zucchini Noodle Alfredo, this low-carb zucchini spaghetti alfredo is rich and creamy. Servings: 6 servings, what You Need: 3 medium zucchini 1 Tbsp. Place the cake onto a serving platter. Let cool for 30 minutes. Grated horseradish. Stir in the lemon juice and peel. Cook Time: 10 min. Set the pan aside. Transfer crpe to ovenproof plate. Add to milk and egg in large bowl; whisk until blended. Olive oil 1 Tbsp. Add the ground almonds, cinnamon, nutmeg and salt and whisk the ingredients to combine them completely. Pkg.) philadelphia Cream Cheese, softened 2 tsp. Bake for 16-18 minutes, rotating the pan once halfway through, or until the cake is set, lightly brown and coming away from the sides of the pan. Melt butter in same skillet on medium-low heat. While the cake is still hot, place a clean kitchen towel on top. Place a large rack or board on top of the towel. Or until thickened, stirring constantly. Remove from skillet; cover to keep warm. Roll the cake and the towel up together.


This recipe is for a Perfect homemade pizza, easy to make, delicious with high quality cheese and real tasty feeling you love!
No child or adult can refuse to such a treat.
Once Prepare once, you will never go back order pizza from the outside.
1/2 pound of flour
25 grams Shimrit
1 tablespoon sugar
Between the cup and a half cup of water
2-3 tablespoons olive oil
6 large ripe tomatoes , diced
4 tablespoons olive oil
3-4 cloves of garlic, crushed
1 teaspoon basil spice
1 teaspoon oregano spice
Salt and sugar to taste
4 heaping tablespoons of tomato paste
Mozzarella cheese / grated cheese
Stages of preparation of the recipe :
Mix the flour with the yeast in a bowl of a mixer with a dough hook .
Add the sugar , salt and olive oil and stir.
Add the water gradually while kneading until the dough smooth and uniform (about 5-6 minutes kneading ) If necessary add a little more water.
Let rise until double the volume . Prepare the sauce pot, saute the garlic until you start to smell it . Add the tomatoes and spices and cook until the tomatoes soften . Add the tomato paste and stir. Taste and adjust seasoning if necessary
Stick blender grind the sauce smooth texture and refrigerators. Remove the dough from the bowl swollen and find him in the air . Divide into two equal balls and each ball roll out pizza the size you want .
Spread pizza sauce and sprinkle generously with cheese.
Bake at 200 degrees turbo on a template at the bottom of the oven about 10 minutes or until golden and cheese spread by melting .


Handy Promotional Kitchen Items: If you cater, teach cooking classes or just simply love being in the kitchen, you’re going to love and want to check out our NEW custom kitchen essentials. You don’t want to be stuck without the items you need to prepare the perfect dish!
It is defiantly the time of year to start thinking of the upcoming holidays such as Thanksgiving and Christmas, businesses like grocery stores, restaurants and catering companies will be advertising their name a lot in preparing meals for families that need the help running short on time this year. So, get these meals ready with The Executive Advertising’s new customized kitchen promos.
We have everything from personalized oven mitts to the very handy bag sealing promotional chip clips. All of these items are going to be very handy to have around the companies kitchen area and will have your imprint of business on each item. Check out some of the NEW ideas in our 2014 showcase! A few examples would be:
Imprinted 2 Piece Kitchen Scale, this will be perfect for measuring and weighing those fruits, nuts,veggies and ingredients. At the end of the day the scale tucks into weighing tray for fold up easy storage. Imprinted measuring cups, new modern cool measuring cup for measuring needs. Perfect for quick recipe measurements, you’re going to love having your logo on the side and choosing between all those color choices!
Promotional silicone spatulas a tool that every kitchen needs. If you need to spread, stir or scrape, this is the tool to have around. The top piece of spatula comes in 15 different colors for great advertising. You’re going to love your new and improved kitchen and handy kitchenware. We have even more items to check out for your kitchen in our promotional household goods section for holiday kitchen giveaways . Time to grab your NEW kitchenware and enjoy making those yummy dishes for everyone this holiday season.


Squeeze 1 Lemon, Mix It With 1 Tablespoon Of Olive Oil And See What Happens!
We all have those days that are just hard to get by with mixed emotions, bad moods, fatigue and tiredness. We are here to tell you the cure for those ailments that happen to everybody at some point.
With just two ingredients you can elevate the energy levels and instantly become more productive, refreshed and healthy! Once you try it, there is a chance you will use it for the rest of your life!
It has been proved by experts that the combination of lemon juice and olive oil has amazing health effects and has been used for many centuries to treat many issues.
The olive oil has fatty acids that prevent bad cholesterol.
It is also one of the healthiest oils in the planet and a basic part of the Mediterranean diet.
This ‘liquid gold’ can detoxify your body and if you use the right one (cold pressed extra virgin olive oil) you can be sure that it has retained all its necessary nutrients, vitamins and minerals since the cold pressed oil undergoes very little treatment.
Lemon, on the other hand is a citrus fruit that is packed with vitamin C, vitamin B, potassium, proteins, antioxidants, flavonoids and many other vitamins and minerals that can offer you a healthy life!
The combination of these healthy ingredients can act effectively and prevent a lot of diseases and many health problems:
The fatty acids in the olive oil that prevent the bad cholesterol, also balance the blood flow and circulation. That is why this mixture is very useful in preventing heart issues.
Consuming this mixture on a daily basis can improve the function of the liver and gallbladder, It will also lubricate the digestive mucus and thus improve the digestive system and metabolism which will lead to a faster removal of waste and toxins from the body.
If you consume this remedy on an empty stomach you can treat rheumatic issues and join pain due to the anti-inflammatory properties of the ingredients.
Cleanses The Liver, Kidneys And Gallbladder
The detoxifying powers of this mixture go a long way. They can be useful for a lot of organs and improve their function. It can reduce the appearance of gallstones too.
Consume this remedy on an empty stomach or dissolved in a glass of water for better detoxifying effects.


Chana Saag (Chickpea Spinach Curry)
Well, you gotta write something. Why not write the recipe I used to make Chana Saag or Chickpea Spinach Curry tonite.
- 1/2 tsp of mustard seeds
- 1/2 tsp of cumin seeds
- 5-6 curry leaves
- 1 inch cinnamon stick
- 1 onion - thinly sliced or chopped
- 1 tbsp ginger garlic paste
- Alternately 1 inch of grated ginger and 5 cloves of minced garlic
- 1 can of diced or pureed tomatoes
- 1/2 tsp of turmeric powder
- 1/2 tsp of chilli powder
- 1/2 tsp of garam masala
- 1 tsp of salt or to taste
- 2 15oz cans of chickpeas
- 1 pack of frozen spinach or 1 lb fresh baby spinach
- a pinch of chilli powder (cayenne)
Let’s start cooking. Make sure you have your favorite apron on - it’s important.
- Start with some oil in a saucepan on medium heat.
- Once the pan is hot, add the mustard seeds, cumin seeds, cinnamon stick and curry leaves.
- When the mustard seeds start popping, increase the heat to high and add the onions. Saute them until they’re golden.
- Reduce heat to medium and add turmeric powder, chilli powder, garam masala and salt.
- Add the ginger garlic paste or the grated ginger and minced garlic. Stir and mix everything well.
- Add the tomatoes and cook for 3-4 minutes until everything is mixed well. Ensure there are not chunky tomato pieces.
- Add the chickpeas next and mix everything well. Stir regularly and let it cook for 3-4 minutes.
- Add a pinch of cayenne chilli powder - for extra spice. You can skip it if you don’t want the dish hot.
- Add the spinach and let it simmer for 10 minutes with the lid on.
And that should be it. Serve with some warm roti, naan or basmatic rice. It’s gonna be yummy!
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A deliciously simple concept: fresh ingredients, five minutes’ prep, and let the oven do the work. From chicken traybakes to supergrains to puddings, these one-dish recipes cover the gamut of delicious dinners. And once you have mastered the concept there are handy infographics for each chapter so you can create your own recipes. From chipotle chicken with sweet potato wedges, coriander and lime yoghurt to salmon à la pesto with giant couscous, watercress and lemon, these recipes are quick, clever and incredibly delicious.
- Pages: 240
- Dimensions: 245x167mm


Truffles (Mushrooms): The great fungi are found in Amsterdam, The U.K., and Italy and various other regions. Many emit an "intoxicating fragrance" while others are said to be a little stinky. Whichever, you choose, this mushroom type food is likely to look unsavory on the outside but tastes quite delicious on your pizza. That pizza … Continue reading Truffles – Mushrooms or Chocolates?
For years, when making one of my favorite foods, chicken cutlets, I would run into the sagging breadcrumb dilemma. That is, until I was told by my father, a long time avid food lover and chef that using lemon juice on fried chicken cutlets is a great way to flavor your chicken and make the breadcrumbs … Continue reading Bread Crumbs that Stick to Your Cutlets
These seeds are handed down through generations of pumpkin families and from different parts of the world. Different types of pumpkins/squash are used to make various dishes. A wonderful resource with a mass of relevant pumpkin information can be found at allaboutpumpkins.com This astonishing natural wonder is actually a cultivar by people in Western countries such … Continue reading Heirloom Pumpkins – What’s This?
For a quick party platter, arrange sliced cheese and cheese cubes such as jack, muenster and Colby with some jalapeno flavor for added oomph. Purchase some green and purple grapes and add them as a part of the snack tray and arrange them as a decorative garnish. Ritz has a roasted vegetable flavored cracker that … Continue reading Throw a Party together Instantly!
Some of the best things in life are free and many of the best things are the simplest. Take these examples: Meringue, for instance, is a lovely delicate stand-alone dessert or dessert addition and it takes minimal effort to produce. I love this recipe for authentic French Meringue at http://www.allrecipes.com - Magnifique! How about adding a … Continue reading Sweet and Simple


This coffee comes from one of our favourite producers, whom we were proud to host at our Ascot Vale cafe in 2014.
Granja La Esperanza is a group of 6 farms in El Valle del Cauca and Cundinamarca owned by Rigoberto and Luis Eduardo Herrera, two brothers from a traditional coffee family.
This micro-lot coffee is grown at Finca Potosi and the farm looks like a garden full of different coffee varietals and is one of the most progressive and experimental farms in the world.
|Country of origin
|Trujillo - Caicedonia
About our regions
About our producers
|Berries, Hibiscus, Jammy stone fruit, Crisp grape acidity
|1,500 - 1,950m above sea level


Blackjack pizza lone tree co
Blackjack Pizza & Salads Assistant Manager. 7 salaries. $15.46 per hour. T-Mobile Assistant Manager. 5 salaries. $15.22 per hour. Lone Tree, CO.
39 Pizza Cook jobs available in Lone Tree, CO on Indeed.com. Apply to Pizza Cook, Line Cook, Chef and more! 10/10/2019 Blackjack Pizza Lone Tree Co, hampton casino ballroom shows, no deposit bonus gambling sites, american eagle instruments blackjack. Subscribe to receive +350 No Deposit Spins! 14. 30x. Read our full review. January 7, 2018. 450. 450-Free Spins. Prize pool: €600 bonus + 300 free spins. Pizza Lone Tree, CO in Opendi Lone Tree, CO: A total of 100 listings and reviews for the following category: Pizza Lone Tree, CO. All listings include a map and route planner - Free listings for companies Reviews on Blackjack Pizza & Salads in Lone Tree, CO - search by hours, location, and more attributes. Pizza delivery from the best Lone Tree restaurants and local businesses. Order Pizza takeout online for contactless delivery or for pickup. Blackjack Pizza & salads- Centennial $ New. Pizza • American • Italian. Currently unavailable. Jet's Pizza (8176 S Holly) Find your nearby Pizza Hut at 10001 Commons Street in Lonetree, CO. Pizza Hut food delivery and carryout pizza is hot, fast, and reliable! Find Pizza Hut coupons, online pizza deals and more at PizzaHut.com, on our mobile app, or browse our sitemap.At your local Lonetree Pizza Hut you can also order your favorite boneless chicken wings, Meat Lover's® Pizza, Tuscani® Meaty Marinara Pasta & …
The company complies with UK, Maltese and European laws, regulations and guidelines for Blackjack Pizza Lone Tree Co the prevention of money laundering and the funding of terrorism. Suspicious transactions shall be investigated by the company and, if necessary, a suspicious transaction report will be made by the company to the competent Maltese or UK Authorities (or other appropriate authorities).
Costa Vida, Lone Tree. 240 likes · 4 talking about this · 712 were here. We serve fresh, Mexican-inspired food that offers a quick escape to the coast. Locations in AZ, CA, CO, ID, MO, NM, OK, TX, PIZZA SLICES: Sicilian (thick) or Neapolitan (thin) Cheese $3.00 Comb0 $4.50 Customize your slice, $0.65 per topping Sicilian Thick Square Party Pizza - $21.00 Only one big size (17" x 17") 16 Slices, cheese; additional toppings extra It depends on the food. Some menu items at Blackjack Pizza & Salads in Lone Tree, CO come with a certain set of customization options. If you have a food request that isn't listed, you can always make note of it in the "Special instructions" field.
Best Pizza in Lone Tree, Colorado: Find Tripadvisor traveler reviews of Lone Tree Pizza places and search by price, location, and more. Blackjack Pizza. 6 reviews
Blackjack Pizza has an average price range between $4.00 and $15.00 per person. When compared to other restaurants, Blackjack Pizza is moderate. Depending on the pizza, a variety of factors such as geographic location, specialties, whether or not it is a chain can influence the type of menu items available. MOD Pizza, Westminster. 333 likes · 2 talking about this · 1,043 were here. MOD Pizza serves up individual artisan-style pizzas and salads made on demand. Customers can design their own pizzas and Blackjack Pizza & Salads. Marco's Pizza. Papa John's Pizza. The Garlic Knot. Pudge Bros Pizza. 10005 Commons St Ste 200, Lone Tree, CO, 80124. 28 ratings. 35–45 Find national chains, local Lone Tree favorites, or new neighborhood restaurants, on Grubhub. Order online, and get Dinner delivery, or takeout, from Lone Tree restaurants near you, fast. Deals and promos available. Best Pizza for Lunch in Lone Tree, Colorado. Find 4,719 traveler reviews of THE BEST Lone Tree Pizza for Lunch and search by price, location and more. Blackjack Pizza is known for being an outstanding pizza restaurant. They offer multiple other cuisines including Take Out, Pizza, and Caterers. Interested in how much it may cost per person to eat at Blackjack Pizza? The price per item at Blackjack Pizza ranges from $4.00 to $17.00 per item.
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La carta de Blackjack Pizza de la categoría Pizza en Littleton, 7500 S. University 107 Littleton, Ciudad: Littleton, 9535 Park Meadows Dr Lone Tree, CO 80124. Order Pizza Delivery in Wheat Ridge, Colorado. Get exclusive Denver Pizza Co. ONLY ON Blackjack Pizza. 45-55 min Blackjack Pizza & Salads. 60-70 min Sbarro. 55-65 min · 8401 Park Meadows Center DrLone Tree, CO 80124. Blackjack Pizza is a Colorado-based pizza delivery chain founded in 1983 by a former Domino's Pizza employee, Vince Schmuhl, because Domino's Pizza was
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Blackjack Pizza & Salads. Marco's Pizza. Papa John's Pizza. The Garlic Knot. Pudge Bros Pizza. 10005 Commons St Ste 200, Lone Tree, CO, 80124. 28 ratings. 35–45 Find national chains, local Lone Tree favorites, or new neighborhood restaurants, on Grubhub. Order online, and get Dinner delivery, or takeout, from Lone Tree restaurants near you, fast. Deals and promos available. Best Pizza for Lunch in Lone Tree, Colorado. Find 4,719 traveler reviews of THE BEST Lone Tree Pizza for Lunch and search by price, location and more.
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Two of our team members graduated from the University of Houston this weekend! The rest of the team gave them a surprise party. The food for the party was catered by one of the single mothers that were previously in the Transformed program. She now works as a chef at a restaurant and is doing very well for herself! It's amazing how it all comes together. — feeling happy.
Islamic Relief USA has been supporting Amaanah's work for many years now. This year Islamic Relief USA is launching a campaign to package food boxes and feed communities across this country. 2,500 of those boxes will be distributed to resettled refugees in Houston and Austin through Rock the Block 2017!


Café Mardi Gras is Where to eat in the gay village of Montreal. Located at 1684 St-Catherine East is a newly opened restaurant that offers the unique southern taste of New Orleans. This is where to eat in the gay village of Montreal
Owned and operated by René Brunet, he brings a warm Cajun style of his hometown up to chilly Montréal.
Mr. Brunet commissioned Cody Caissie Studios to photograph their starting menu. This was my first time photographing food.
I wanted to do something unique and non-studio. I told Mr. Brunet to let me shoot inside the restaurant and he happily agreed. I used their dining table and the natural light that came in the front of the room. With one silver bounce reflector, I was able to create my first attempt at advertising food photography.
If you mention “Cody Caissie Studios referred you”, you get a free serving of hush puppies…they are my favorite.


Cocktail Buffet Reception
This level of service is designed to encourage guests to mingle throughout the reception.
The buffet along with the hors d’oeuvres tables are open following the ceremony.
The guests may dine and socialize at their leisure. A combination
of cocktail seating and high voy tables are utilized rather than full seating at larger dinner tables.
The cocktail buffet reception includes China cocktail plates, flat ware and paper napkins
$35 per person
Seated Buffet Reception
This level of service is designed to mimic a seated formality with a served meal.
The guests are offered a variety in buffet style.
A traditional cocktail hour after the ceremony includes hand-passed hors d’oeuvres
and the hors d’oeuvres table followed by a formal meal time during which all guests will be seated.
The seated buffet reception includes China dinner plates on buffet,
flat ware, linen napkins and water glass at each setting
$38 per person
The Hors d’oeuvre Table
Greek Vanilla Yogurt, Granola and Berries
For Each Item – Add $4 per person
Shrimp Cocktail, Sauce with Lemon Twist
Salmon Tartare with Sweet Red Onion Crème Fraice
The Hand-Passed Hors d’oeuvres (only for seated reception)
Choice of two
Smoked Salmon, Crostini with Cream Fraiche, Roasted Red Peppers
Garnished with Fresh Dill & Lemon Zest
Warm Brie Tartlet Topped with Tomato Ginger Chutney and Pecans
Mini Chicken & Waffles Stick Topped with Honey Butter & Syrup
Mini Hand-Crafted Cornbread Crab Cakes Topped with Sriracha Remoulade
Chilled Provenanca Vichyssoise or Chilled Gazpacho Soup Sipped
Crab-Stuffed Mushrooms Topped with a Lemon Aioli
Mini Shrimp & Grits Triffle
The Main Buffet
Choice of four
Classic EVE Salad include Mixed Greens, Grape Tomato, Cucumbers and Dried Cranberries
White Balsamic Truffle Oil Sald with Spinach, Strawberries, Pecans and White Raisins
Chilled Roasted Asparagus Drizzled with a Lemon Dill Dressing and Julienne Snow Peas
Quiche Tart with Spinach, Vadalia Onions, Sun-Dried Tomatoes with Goat Cheese
Organic Stone Ground Grits with Parmesan Cheese, Roasted Corn Carmelized Vidallia Onions Hash-browns with Cheese, Sour Cream and Scallions
Baked French Toast Topped with Cinnamon Butter and Cane Sugar
Quiche Lorraine Tart with Applewood Bacon, Swiss and Chives
Seasonal Fruit with Honey-Lime Yogurt


The four steps of risk assessment
Scientists identify biological hazards (such as bacteria, viruses, parasites, fungi and moulds) or chemical hazards (such as residues of pesticides or veterinary drugs) present in food.
Caffeine is a naturally occurring chemical compound found in plant constituents such as coffee and cocoa beans, tea leaves, guarana berries and the kola nut, and has a long history of human consumption. It is added to a variety of foods, such as baked pastries, ice creams, sweets, and cola drinks, and is also found in “energy drinks”.
Food-borne hazards can have different health effects from stomach pain to tumours. In rare cases they might be fatal. Scientists study the nature of these health effects and where possible risk assessors calculate a safe level of exposure for consumers.
Short-term adverse effects of caffeine on adults and children can include interrupted sleep, anxiety and behavioural changes. In the longer term, excessive caffeine consumption has been linked to cardiovascular problems and, in pregnant women, stunted foetus development.
Scientists need to find out the amount of a hazard present in our food and how much of these foods people of different ages eat. To do so, they use data on chemicals in food and food consumption from across Europe collected by Member States.
Because caffeine is found in so many commonly consumed products, all population groups are exposed to possible negative effects. Average daily intakes vary among Member States, with a maximum of about 320mg a day for adults and 360mg a day for the elderly.
Finally, risk assessors draw conclusions on the level of risk. If exposure is above the recommended safe levels, there may be a safety concern for consumers in general or specific groups.
Most people are not at risk but high consumers – such as adults consuming more than 400mg of caffeine a day – may need to control their intake.
Political decision-makers use risk assessment advice to consider how to reduce consumer exposure to potential hazards in the food chain, such as caffeine in food. This may include, for example, advice on eating and lifestyle habits, or controls on commercial food production.


Baked sausages with cheese
These baked sausages with cheese were very popular in my childhood. I ate them long time ago and recently I missed this kind of baked sausages, so I decided to eat it again. They are tasty, in my opinion.
This is one of my favorite style baked sausages.
A photo and the recipe of the baked sausages with cheese
Well, here is the very easy recipe for these baked sausages with cheese:
- Buy some sausages.
- Buy some cheese as well and cut every sausage in the middle, and then fill the hole with cheese.
- Bake the sausages with the cheese in the oven as long as you wish.
- Add some salt, black pepper or something else if you wish (for example -- ketchup). I think just sausages and cheese is pretty enough and I don't like to add salt, pepper, etc.
How to serve the sausages
Serve them hot, warm or cool.
Earth, Asia, East Asia, South China, etc.
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Best Mocktail Recipes for HKB by Spirited Box
We partnered with Spirited Box to create several mocktail recipes for our box recipients since alcohol plus cancer is somewhat taboo. Spirited Box is a subscription box company that provides alcohol-free recipes, ingredients, and/or tools for elaborate mocktail concoctions along with inspirational and encouraging tidbits for living a healthy, sober life.
I Feel Pretty Drink - Sweet. Floral.
Drink this special beverage in a champagne flute or a fancy glass because it FEELS prettier that way. Freshly squeezed juice will taste best, but in a pinch out of a jar, can, or carton will do just fine.
2 oz chilled hibiscus tea*
2 oz orange juice
1/2 oz lime juice 1/4 tsp agave syrup (can substitute with simple syrup or honey)
pinch of cinnamon
In a cocktail shaker with ice, shake the tea, orange juice, lime juice and agave. Strain into the glass and top with a twist of citrus rind. Dust the rind with cinnamon for an extra dose of sassy.
*One mug of tea brewed and chilled will serve multiple drinks. Give freshly brewed tea about 20 minutes to cool off. This is just enough time to enjoy a face mask. #winning
This recipe and a face mask can be found in HumanKind Box's I Feel Pretty box here: https://www.humankindbox.com/product-page/ifeelpretty
Distract Me Drink - Tart. Sour.
Smashing the blueberries is a great way to pound out a little frustration, knowing that your efforts will be rewarded with a deliciously tart beverage. Freshly squeezed will taste best, but in a pinch, out of a jar, can, or carton will do just fine.
1/4 cup fresh blueberries, cleaned and stemmed
5-6 fresh mint leaves
2 oz lemon juice
1/2 oz simple syrup*
2 oz soda water
In a cocktail shaker, muddle the blueberries and mint leaves. Add lemon juice and simple syrup and shake with ice. Strain over ice and top with soda water. In the palm of your hand, press the mint to release the oils from the herb and use for garnish.
*Make simple syrup by combining 1 part water and 1 part sugar in a small saucepan over medium heat. Stir continuously until the liquid is reduced by about half. Cool and store in the fridge for a week or two. Try adding ginger or herbs for extra flavor.
Find more distracting projects and items in HumanKind Box's Distract Me Box here: https://www.humankindbox.com/product-page/distractme
Surgery Strength Drink - Simple. Refreshing.
Let this simple mocktail transport you to a beautiful tropical retreat. Simple to make and even easier to enjoy.
Cucumber, about 1" thick round
1.5 oz pineapple juice
3 oz coconut water
In a cocktail shaker, muddle the cucumber, pineapple juice and coconut water. Strain over ice and top with a slice of cucumber.
Bonus points for serving in a tropical themed glass.
You can find this mocktail recipe in HumanKind Box's Surgery Strength Box here: https://www.humankindbox.com/product-page/surgerystrength
We hope you enjoy making and tasting these mocktails as much as we have! Cheers!


At THE ULTIMATE FROZEN SDN BHD, we have an ongoing commitment to supply fine quality frozen food. Our premise is based in Seri Kembangan, Selangor, Malaysia.
In THE ULTIMATE FROZEN, we provide a wide variety of frozen food such as Ramly Brand Products, Salmon, Lamp, and more. It has always been our main mission to provide high quality products along with competitive price to our customers. We pay attention to our product quality and make sure that it reaches the highest standard to fulfill customer's requirements. With a group of professional and experienced staff, we are able to fully understand our customers’ requirements and provide them with their ideal products. We differentiate ourselves by continually expanding our product variety to match the growing market demand.
If you are interested in any of our products, please feel free to contact us for more details.


Come on by The Door and check out our menu, made fresh daily from scratch. Enjoy Happy Hour Tuesday – Friday from 3 PM to 6 PM
Cinco De Mayo - Grab your best fiesta hat and join us for Cinco de Mayo!Book Table
Job Listings - We're hiring! Call, email or submit an inquiry today to learn more!Job Listings
The Cedar Door’s lively neighborhood ambiance is matched by a casual approach to dining, with a fun and flavorful menu including homemade classics with a southwest influence.
Many come for the savory Brazos Burger that's ground in house with fresh fries or the Smoked Brisket Tacos. Pair your meal with an ice-cold local draft and you’ll have all your major food groups covered!
Planning a private event should be a seamless experience, and our mission is to design an event that feels special, personal, and fun, one that you and your guests remember. We offer turn-key event services, including a customizable food and beverage menu, and flexible venue spaces to accommodate both large and small groups. Fill out an event form today to start the party!
Great spot. This place was perfect for a late evening meal and drinks. The Tajin fries are spectacular. The white wings and the dry rub wings were perfectly seasoned and so good, especially with the blue cheese. I also got to try the fish tacos. The tacos were also good and had a nice kick. Staff is friendly, dress is casual and prices are fair
This place is for sure one of the better places in Austin. We stumbled in while staying at the JW and absolutely loved it. Not only do they have a great selection of local Texas beers, but the food is absolutely delicious. My favorites are the burger and the fried chicken club but the vegan options are also fantastic. If you’re looking for a good pace to have some chill beers and good food make sure you stop by here!
House martini did not disappoint...delish! Service was very good and the fries, the best! This place is a definite do again!
Brussel sprout tacos were savory and delicious. Fish tacos just as good. Cesar salad was adequate. Great beer selection. Good service.
We are looking for great people to join our amazing team! Check out our current job openings and apply with just a few clicks!Apply now for a job


- Reviews (0)
Dark Roasters .com – Domain Name for Sale
This is a great COFFEE RELATED DOMAIN NAME.
It takes years of training to become an expert roaster with the ability to “read” the beans and make decisions with split-second timing. The difference between perfectly roasted coffee and a ruined batch can be a matter of seconds. Roasting causes chemical changes to take place as the beans are rapidly brought to very high temperatures. When they reach the peak of perfection, they are quickly cooled to stop the process. Roasted beans smell like coffee, and weigh less because the moisture has been roasted out. They are crunchy to the bite, ready to be ground and brewed.
Only logged in customers who have purchased this product may leave a review.


Monthly Archives: July 2011
Go to the Recipe @nytimes.com What a glutton. I saw this awesome, butter-laden tart recipe in the New York Times dining section last week and HAD TO make it.
I’ve been all about jams and marmalades this year. It all began with Melissa Clark’s Blood Orange and Meyer Lemon Marmalade from the New York Times in Feb. I’d also done a bit of jam making with my rhubarb harvest … Continue reading
Go to the SURE-JELL recipe I’ve had homemade jam on the brain these days and thought it would be the perfect use for some frozen berries that had been languishing in my freezer–a blueberry, raspberry, and marionberry mix. (I love … Continue reading
Baked a childhood whole wheat bread recipe recently… my parents normally made loaves though I made them as buns this time. The recipe 1 cup warm water (105 -115 F) 2 pkg yeast or 4 tsp granulated yeast 1/3 cup … Continue reading
Go to the recipe, skip the talk Will post pictures later! This “Grandma Bun” recipe is a family heirloom: no breakfast, lunch or dinner was ever complete without some of these at the table—usually slathered with peanut butter and homemade … Continue reading


Asda Foundation has launched a ‘Feeding Communities’ Grant to help provide meals to anyone in need in the lead up to Christmas. With more local and national lockdowns in place and changes anticipated to the coming weeks, supporting those with food provision is needed more than ever.
Meals can be provided for individuals, families, meals at children’s healthy holiday clubs:
Maximum £1,000 per grant.
Per meal maximum cost £4.00 (can be lower than this)
All groups must be not for profit, we do not fund groups who deliver a service to make a profit.


Kandi Pappu In English: Kandi Pappu is a Nutritious Delight from South India.
Today in this article we are going to explain the meaning of the word “What is Meaning of Kandi Pappu In English” in English language with examples.
So let’s see What does Kandi Pappu In English? i.e. what is the Meaning of Kandi Pappu In English.
In this post, we’ll explain the Kandi Pappu English Meaning, and provide some examples of how it’s used in texting.
Kandi Pappu In English
Kandi Pappu In English: South Indian cuisine is renowned for its rich flavors and diverse array of dishes. One such delicacy that stands out is “Kandi Pappu.”
kandi pappu known as “Toor Dal” or “Split Pigeon Peas,” Kandi Pappu is a versatile lentil used extensively in South Indian cooking.
What is Meaning of Kandi Pappu In English
In this blog post, we will explore the origins, nutritional benefits, and popular recipes featuring Kandi Pappu.
Origins of Kandi Pappu:
Kandi Pappu has been an integral part of South Indian culinary traditions for centuries.
Native to India, this lentil has a rich cultural significance and is a staple in many households.
It is prominently grown in the states of Andhra Pradesh, Tamil Nadu, Karnataka, and Kerala.
Kandi Pappu is not only delicious but also packed with essential nutrients. It is a good source of plant-based protein, dietary fiber, and various vitamins and minerals.
It is low in fat and cholesterol, making it a healthy addition to any diet. Regular consumption of Kandi Pappu can contribute to improved digestion, weight management, and heart health.
Popular Kandi Pappu Recipes:
- a) Sambar: Kandi Pappu is a key ingredient in the iconic South Indian dish, Sambar. It lends a unique flavor and thickens the lentil-based stew, which is typically served with rice, idli, or dosa.
- b) Dal Tadka: In this comforting dish, Kandi Pappu is cooked with aromatic spices and tempered with ghee or oil. Dal Tadka pairs well with roti, naan, or steamed rice.
- c) Pappu Charu: A tangy and flavorful lentil soup, Pappu Charu combines Kandi Pappu with tamarind juice, tomatoes, and a blend of spices. It is often enjoyed with plain rice or as a soup on its own.
- d) Lemon Rasam: Kandi Pappu forms the base of this refreshing South Indian soup. Along with tangy lemon juice and spices, it creates a delightful balance of flavors, perfect for a light meal or as a palate cleanser.
Cooking Tips and Variations:
- Soak Kandi Pappu for a few hours before cooking to reduce the cooking time and enhance its nutritional value.
- Add vegetables like tomatoes, carrots, or bottle gourd to make the lentil dishes more nutritious and flavorful.
- Experiment with spices like mustard seeds, cumin, curry leaves, and asafoetida to add a regional touch and enhance the taste.
Kandi Pappu: A Nutritious Delight from South India
Kandi Pappu known as “Toor Dal” or “Split Pigeon Peas,” Kandi Pappu is a versatile lentil used extensively in South Indian cooking.
So lets explore the origins, nutritional benefits, and popular recipes featuring Kandi Pappu in Table Format.
Here’s an updated version of the blog post with a table format highlighting the information:
|Origins of Kandi Pappu||– Native to India|
|– Grown predominantly in Andhra Pradesh, Tamil Nadu, Karnataka, and Kerala|
|Nutritional Profile||– Good source of plant-based protein|
|– Rich in dietary fiber|
|– Contains various vitamins and minerals|
|– Low in fat and cholesterol|
|Popular Kandi Pappu Recipes||a) Sambar|
|b) Dal Tadka|
|c) Pappu Charu|
|d) Lemon Rasam|
|Cooking Tips and Variations||– Soak Kandi Pappu before cooking|
|– Add vegetables for added nutrition and flavor|
|– Experiment with spices to enhance taste|
Kandi Pappu, or Toor Dal, is a versatile lentil that has carved a special place in South Indian cuisine.
Beyond its rich taste, it offers numerous health benefits, making it an excellent choice for those seeking a nutritious meal.
Whether it’s the classic sambar, comforting dal tadka, or tangy pappu charu, Kandi Pappu adds a touch of South Indian magic to any dish.
So, why not explore the diverse culinary possibilities of this humble lentil and embark on a flavorsome journey into the heart of South India?
Kandi Pappu In English FAQ:
Q. Is Kandi Pappu suitable for a vegetarian or vegan diet?
Ans: Yes, Kandi Pappu is an excellent choice for both vegetarian and vegan diets. It provides a good amount of plant-based protein and is free from animal products.
Q. How long does it take to cook Kandi Pappu?
Ans: Cooking time may vary depending on the desired consistency. Generally, it takes about 20-30 minutes to cook Kandi Pappu until it becomes tender. Soaking the lentils beforehand can help reduce the cooking time.
Q. How can I store Kandi Pappu?
Ans: To store Kandi Pappu, keep it in an airtight container in a cool, dry place. It can last for several months when stored properly. Cooked Kandi Pappu can be refrigerated for 2-3 days or frozen for longer storage.


Flint River Ranch Original Adult and Puppy Dog Food Formula
Flint River Ranch's Original Puppy and Adult dog food is a twice oven-baked, all-natural, healthy kibble ideally formulated for dogs both young and mature. Unlike many so-called "healthy" pet foods, the Flint River Ranch line of premium dog foods is truly and completely free of additives, coatings, meat byproducts, artificial colors, artificial flavors, and other things you should never see in a pet food you give your loved ones.
The protein sources in the Flint River Ranch Original premium dog food formula are high-quality chicken and fish meal, both of which are guaranteed free of animal by-products. The grain sources are USDA-certified whole wheat and rice, and are free of corn, which is difficult for dogs to digest.
The FRR Original dog food formula also packs a healthy assortment of herbs, fruits, essential vitamins, minerals, and omega fatty acids for healthy skin and coat condition — all resulting in better nutrition, palatability, and digestibility.
The Flint River Ranch Original Puppy and Adult Dog Food
blend is ideally formulated for puppies and adult dogs of all life stages, sizes, and breeds, including the following:
Large Breeds: Labrador Retriever (Labs), Golden Retriever, German Shepherd, Rottweiler, Siberian Husky, Great Dane, Bulldog, Boxer, Terrier breeds, Akita, Chesapeake Bay Retriever, Chow Chow, Irish Setter, Whippet, Weimaraners (make sure not to overfeed), Dalmatian, German Shorthaired Pointer, Australian Shepherd, Bloodhound, Newfoundland, Vizsla, Old English Sheepdog, Mastiff (feed 2-3 smaller meals a day), St. Bernard (feed 2-3 smaller meals a day), Bullmastiff, Great Pyrenees, Bernese Mountain Dog, Italian Greyhound, Alaskan Malamute, Border Collie, Samoyed, Pit Bull, Basset Hound, Brittany Spaniel, English Springer Spaniel (do not overfeed), mixed breeds (aka loveable mutts), and many, many more
Small Breeds: Beagle, Dachshund (make sure not to overfeed), Poodle, Pug, Yorkshire Terrier (Yorkies) and Pomeranian (helps keep teeth and gums healthy and strong — important for these breeds), Chihuahua, Cocker Spaniel, Shetland Sheepdog (Shelties), Shih Tzu (do not overfeed), Miniature Schnauzer (do not overfeed), Miniature Pinscher, Miniature Poodle, Maltese, Pembroke Welsh Corgi (do not overfeed), Bichon Frise, West Highland White Terrier, Pekingese, Lhasa Apso, Papillon, Shar-Pei, Cavalier King Charles Spaniel, Cairn Terrier (do not overfeed), Scottish Terrier (Scotties), Jack Russell Terrier, Silky Terrier, Schipperke, Toy Poodle, and many more
Chicken Meal, Ground Whole Brown Rice, Wheat Flour, Ground Whole Rice, Chicken Fat (Preserved with Mixed Tocopherols
- Healthy Antioxidants), Oat Flour, Tomato Pomace, White Fish Meal, Alfalfa Meal, Natural Flavor, Potassium Chloride, Salt, Vitamins (Choline Chloride, a Tocopherol
Acetate (Source of Vitamin E), Niacin, Calcium Pantothenate, Vitamin A Supplement, Ascorbic Acid (Source of Vitamin C), Pridoxine Hydrochloride (Source of Vitamin B6), Thiamine Mononitrate (Source of Vitamin B1), Riboflavin Supplement, Vitamin B12 Supplement, Vitamin D3 Supplement, Biotin, Folic Acid), Minerals (Zinc Sulfate, Zinc Amino Acid Chelate, Ferrous Sulfate, Manganese Amino Acid Chelate, Copper Sulfate, Copper Amino Acid Chelate, Sodium Selenite, Calcium Iodate), Kelp Meal, Lecithin, Rosemary Extract, Sage Extract, Dried Bacillus Subtilis Fermentation Product
, and Dried Aspergillus Oryzae Fermentation Product
Formulated to meet and exceed the nutritional levels established by the AAFCO Dog Food Nutrient Profile
for All Life Stages
Guaranteed Free of Animal By-Products, BHT, BHA and Ethoxyquin
Because Flint River Ranch premium dog food formulas are nutrient-dense, you should feed 20%-25% less than regular dog foods
. Each serving delivers maximum nutrition without unnecessary fillers
, so you'll also notice a lower stool volume and less clean-up.
It's best to introduce Flint River Ranch Super Premium foods by mixing with your dog's current food and increasing the amount of Flint River Ranch over several days. It will take time for your dog to adjust to the rich, easy to digest, all natural quality. A sudden change in any food source may be a shock to your dog's digestive system. You may notice loose stool. If so, reduce the amount being fed until your dog adjusts.
Feed your dog once or twice a day unless the breed is prone to bloating or excessive weight gain
), in which case we recommend feeding three smaller meals throughout the day. Food requirements vary depending on climate, breed of dog and exercise activity. Feed an amount that will maintain your dog's weight, and make sure to always have fresh water available.
Crude Protein (Min.)
Crude Fat (Min.)
Crude Fiber (Max.)
Caloric Density (KCAL/Cup)
¾ to 2 cups per day
2 to 2½ cups per day
2½ to 3½ cups per day
3½ to 4½ cups per day
4½+ cups per day
Split portion size into 1-3 meals a day
Puppies can generally be free-fed their first year


THE KITCHEN IS THE HEART OF GOOD HEALTH
Proudly made in the USA 🇺🇸
Our story begins in 2018 with a health-conscious team of nutritionists and cellular biologists drawn together by a shared ethos: food sparks change. Vitamins, minerals and antioxidants are more than molecular compounds. They’re fuel. Strength. Life.
And life is lived in the kitchen—where real food and fresh ingredients are transformed into nourishing creations. For your skin. Your brain. Your heart. Your muscles.
We are pure, edible wellness, combining the goodness of the kitchen with breakthroughs in cellular science. In our pursuit to inspire more active days and beautiful moments, we offer you premium-quality supplements that make it easy for you to build the body and wellbeing you want.
Why Trust Body Kitchen™?
Your health supplements should be as clean and natural as the food on your plate. This philosophy exists within every Body Kitchen product, from sourcing the best quality ingredients to preserving the highest nutritional potency. We maintain transparency at every step between our farms to your pantry.
It’s not the easy way—but it’s the Body Kitchen way.
THE BEST OF THE BEST
Ingredients are not created equal. Our whole food extracts and proprietary ingredients are made from foods held to a higher standard of excellence. They’re nature made, pure and simple.
QUALITY IS LOCKED-IN
We use patented food methods to carefully dry, mix and prepare our fine ingredients. This ensures we preserve every ounce of color, potency and freshness, without compromising integrity.
ABSORB MORE, USE MORE
Some ingredients are symbiotic—they’re better together. We carefully pair star ingredients with nutrients that play a supporting role. Together, they improve how your body absorbs, uses and benefits from them.
BACKED BY RESULTS
Because we’re nutritional experts and scientists obsessed with how food affects health, we rely on proof. Our products are backed by evidence-based science that supports how they activate health and beauty.


Jeff Bar Mexican Grill opening hours:
Mon: 9:00am - 7:00pm
Tue: 10:00am - 4:00pm
Wed: 10:00am - 5:00pm
Thu: 8:00am - 6:00pm
Fri: 10:00am - 4:00pm
Opening hours may be different from the present. Specify a time of this company on the phone 7132268868
Full business information:
"Jeff Bar Mexican Grill" (Eating Places).
SIC code: 5812.
"Jeff Bar Mexican Grill" is located in Houston. Jeff Bar Mexican Grill described in the category Eating And Drinking.
For a letter, use the address 502 Main St, Houston, Tx, USA 77002-3105.
You can call the company by phone 7132268868.


In this blog, Peter Debenham gives his opinion on the future of the meat industry, and its disruptive lab-grown developments!
With the development of laboratory grown (cultured) meat which has the taste, texture and flavour of animal meat, eating farmed animal meat becomes increasingly ethically unacceptable.
Currently many upland areas of Europe are dominated by grazing animals with consequential open grassland grazing areas attracting walkers and other tourists enjoying the open view. Grazing animals thus support not only direct employment of farmers but underpin the tourist economy.
There is an assumption that if you lose farmed animals from the countryside, there will be increased biodiversity and more recreational spaces for humans. However, with loss of grazing animals there is a rapid, thick reforestation. This is great for wildlife and habit diversity but with the loss of open views, much of our rural tourism disappears. At the same time the farmers disappear and the uplands rural economy shrinks yet further.
Cultured meat has been a staple of science fiction for many years (e.g. Two Planets, Kurd Lasswitz, 1897) but since 2013 it has started to be commercially developed by a variety of academic and commercial organisations as proto-types. It is expected that some products could be on the market by the end of 2019.
Due to the control that will be exercised over production it can reasonably be assumed that cultured meat will be at least as safe (lack of antibiotics) if not safer and healthier (better nutrient balance) as livestock-sourced meat. Assuming also that the resulting product is palatable, cultured meat will rapidly raise significant environmental and ethical questions.
Fortunately various surveys suggest that cultured meat will have a much lower environmental impact than livestock-sourced meat, especially beef. Energy use is the only area where there are residual environmental concerns and even here opinion is divided. Given the growing desire of people to eat more meat plus the current ‘vegan’ lifestyle promotions, achieving a successful adoption of cultured meat seems that it would be of great overall benefit to humanity.
More interesting are religious and ethical questions. Is cultured meat Kosher (broadly opinion is yes), Halal (possibly) or acceptable under Hindu dietary rules? Would this change if the source genetic material was from an animal which is not itself Kosher/Halal? Probably but there is divided opinion. How about if the genetic material is acceptable but the flavour altered to match something else which is not (The Food of the Gods, Arthur C. Clarke, Playboy, 1964, for an extreme example)? Overall religious and ethical concerns do not seem to stop the adoption of cultured meat.
These ethical questions can additionally be examined from another direction. How many current vegetarians (or even vegans) who choose their diet from a concern about treatment of sentient animals would accept cultured meat. Indeed are many current meat eaters only barely tolerating the mass slaughter necessitated by our own diet? If so the appearance of “ethical” meat at a similar price-point to livestock could drive a near overnight conversion in the behaviour of billions of people as they adopt a policy that seems more kind and humane.
The future of livestock farming
If in the future, the majority of our meat is produced via laboratory methods, what happens to the traditional industries that have been disrupted? We hope that rural areas will not enter into economic decline, and farmers will be able to train in modern farming techniques. Much livestock farm land is unsuitable for arable, but perhaps these are the areas that can adopt a variant of vertical farming? Or perhaps there will be big enough government subsidies for farmers to continue to be custodians of the land, without needing to make a profit from livestock.
Cultured meat could produce the one of the greatest changes to our diet, and therefore our agricultural landscape, since early domestication of farm animals in the Fertile Crescent about 10,000 B.C. and it could happen within our lifetimes.


Saksang or Sa-sang is a savory, spicy dish from the Bataks of Indonesia. It is made from minced pork or dog meat (or more rarely, water buffalo meat) stewed in its blood,coconut milk and spices; including kaffir lime and bay leaves, coriander, shallot,garlic, chili pepper and Thai pepper, lemongrass, ginger, galangal, turmeric and andaliman (the fruit of a native shrub similar toSichuan pepper).
Although saksang is widely consumed and familiar within Batak tribes traditions, it is more often associated with Batak Toba.Saksang has special significance to the Bataks, as it is an obligatory dish in Batak marriage celebrations. Saksang, together with panggang, arsik and daun ubi tumbuk, are the essential dishes in Batak cuisine, and popularly offered in Lapo, a Batak traditional bar and restaurant.
Batak babi panggang
Babi panggang Karo and Babi panggang Toba are two similar dishes made by the Christian Batak Toba and Batak Karo of North Sumatra. Pigs are slaughtered and used in their entirety to make babi panggang – bones for a clear soup, meat (including offal) to be grilled, and blood for a dipping sauce. The three dishes are served with plain rice and a sambal andaliman, made from fresh sichuan peppers
Daun ubi tumbuk
Daun ubi tumbuk (Indonesian for “pounded cassava leaves”) is a vegetable dish commonly found in Indonesia, made from ponded cassava leaves. In Indonesian, daun means leaves, ubi refer to cassava, and tumbuk means pounded. The cassava leaves are traditionally pounded with a wooden mortar and pestle, although finely chopping or puréeing them using a blender orfood processor is an alternative.
The leaves are cooked in a fried spice paste consisting at a minimum of chilis and shallots, but usually some or all of ginger,galangal, candlenut, garlic, lemongrass and other spices, along with coconut milk and ikan teri or anchovy. Daun ubi tumbuk is frequently cooked with cempokak, a small bitter aubergine. A different daun ubi tumbuk recipe is prepared by the Dayak of Kalimantan, simply boiled with shallot, animal fat and salt.For Western cooks, kale is a possible substitute for cassava leaves.