“I believe that all anyone really wants in this life is to sit in peace and eat a sandwich.”
— Liz Lemon
It’s been six months since the Subway on Concourse G closed its doors; the infamous Subway scent fading into oblivion. But rejoice, sandwich fans. Subway is making a comeback with a new location set to open next month in the Airport Mall food court.
In celebration of the return of sandwich artistry to MSP, we collected the following five fun facts about MSP’s Terminal 2─Humphrey Subway.
- Most popular sandwich sold: Turkey Breast
- Number of subs sold per day: 650
- Loaves of bread baked in a year: Approximately 250,000
- Most popular bread: Wheat
- Pounds of lettuce, green peppers, and cheese used in a year:
- 9,600 pounds of lettuce
- 1,577 pounds of green peppers
- 8,188 pounds of cheese
Do you order off the menu or have you come up with your own Subway creation? Let us know in the comments!


Yes its here folks, pancake day. Are you all organized with ingredients at the ready or have you totally forgot? If it’s the latter, scroll to the bottom of the page to check out my favourite recipe and hit the shops before dinner for the few simple ingredients needed. Nevertheless, here are my top three photo ideas for pancake day.
Pre cooking photo.
Gather all of your ingredients together and work creatively! You could sprinkle flour on a surface and place the ingredients within for that ‘just ready to cook’ feel. Equally, take an aerial image just as the batter goes into the pan.
Sometimes we become too obsessed with the pancake flipping photo that we forget about the enjoyment of the ‘quick let’s eat it whilst its still warm and we need to get the next pancake on the go’ photo! Consequently, this can beautifully illustrate that in the moment feeling.
The finished article.
Perfect for those of you with children! Chocolate all around their mouths? Lemon juice all over the table? Capture it. Again, it’s a celebratory story to share when the children are older.
My favourite pancake recipe is lush!
If you aren’t at all prepared for the big day or you are looking for a recipe that is a little different, I can highly recommend these lemon and raisin pancakes. Or check out my food glorious food page and my egg and banana pancakes which are suitable for weaning onwards. My kids still ask for them now at the weekend! In reality, we cook these year round in our house we love them so much. Consequently, they don’t hang around for long the children love them!
If you have a favourite recipe, why not share it below?
Other blog posts you might find useful:


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If you have been on social media for the past couple of weeks, you have probably seen plenty of memes about chicken sandwiches from Popeyes and Chick-fil-A. The memes began circulating after Popeyes released a brand new chicken sandwich on August 12 and started trolling Chick-fil-A on Twitter.
The social media feud between the two companies helped drive interest in Popeyes' new sandwich, and the popular fast-food chain saw long lines as hungry fans flocked to the stores to taste the latest item on their menu. The new sandwich became so popular that Popeyes completely sold out of them across the country.
One man from Tennessee was so upset that he couldn't get a sandwich that he filed a lawsuit against Popeyes. Craig Barr is suing for $5,000, accusing the restaurant of false advertising and deceptive business practices. He drove around to multiple locations but was unable to track down the sandwich. He even tried his luck on Craigslist and paid somebody $24 for one. Unfortunately for Barr, the post was a scam, and the person who posted the ad took his money but never delivered the food.
Barr will get his chance to try the new sandwich in the near future. Popeyes says they are working on restocking their restaurants and plan to make the sandwich a regular part of the menu.
Photo: Getty Images


Order from the convenience of your car!
Fresh Takeout orders ready when you arrive!
Safe indoor dining following all CDC Guidelines!
The Mill at The Kasteel is a Mexican-American restaurant in Oak Harbor, Washington. We have been proudly serving our town since September 2020. We specialize in blending traditional foods and flavors with a Mexican influence. Our mission is to provide food that will have natural flavors and offer an exceptional dining experience. Scroll down to learn more about us!
Dine In or Take Away
Monday - Saturday 7am-10pm
Sunday 7am - 3pm


You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. Cancel Print. Submitted by A Cook Updated: October 02, This is my take on a favorite recipe of my mother's.
I candied the pecans and whipped up the Maple Dijon Vinaigrette. Dijon mustard2 Tbsp. Beautiful — we had something very similar for supper last night…we must have been on the same cooking wavelength! To Plate the Goggonzola Place greens on individual plates. Choice is so important. It was a delicious meal. Steps Hide Images.
Sexy bikinis module pictures. Preparation
Every bite you take with a salty, crispy piece of bacon will be a party in your mouth. Add wine, stirring. When I want to make a macaroni salad just a little bit extra-special, nothing does the trick like some small, sweet shrimp. Necessary Always Enabled. Cook, flipping the shrimp, until just barely pink on both sides. Orzo and Shrimp Salad with Asparagus. What a simple but elegant meal! Cancel reply Your sjrimp address will not be published. Remove ads. Just before serving, Peachy porn the Gorgonzola into the vinaigrette. First with the shrimp and asparagus mixed with a bit of mayonnaise. My kitchen is my happy place, and I want yours to be that place too. Seafood Salad Supreme. Instructions Toast pecans on a baking sheet Gorgonzola shrimp salad recipe 5 minutes at degrees F.
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- Fit more greens into your diet with this Bacon Pear Gorgonzola Salad.
- This recipe for shrimp in gorgonzola sauce is an easy and elegant combination of seafood with buttery blue cheese sauce, perfect for your next dinner party!
- Gorgonzola melts into the delicate sauce and coats the pasta with flavorful goodness in this Creamy Gorgonzola and Shrimp Pasta recipe.
- You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings.
- Awesome recipe.
I first posted this recipe for a Pear, Walnut and Gorgonzola Salad seven years ago so it seems perfect timing for an update. I was using a point and shoot camera on the verge of dying and only had pecans in lieu of my beloved walnuts. I thought it appropriate when I made it again yesterday that I do a re-posting; it is my favorite salad of all time.
Their salad is simple; pear, blue cheese, and candied walnuts served over mixed greens. The dressing served with the salad at the cafe, while good, was their bottled Champagne vinaigrette. I decided to make something easy for myself and other home cooks to mix up from scratch and thought a maple syrup with Dijon dressing would be perfect. I typically switch out Gorgonzola for Blue Cheese when I make this salad.
I prefer the milder taste and more often have it on hand but the choice is yours. Though my original post had pecans in lieu of walnuts because they are what was available in my pantry, my latest effort included the original and my favorite nut.
As for that dressing? I mixed up a combination of my favorite ingredients including maple syrup and Dijon whole grain mustard. You like Honey Dijon? Interestingly enough if you shop Costco like I do, take a peek at their Kirkland brand syrup…yep, pure Canadian Maple Syrup. I admit, growing up in a family with six kids, all we ever had was a substitute. But once I discovered the real deal…there was no going back. That it it takes 40 gallons of sap to make one single gallon of maple syrup is an eye opener!
I like to use either Red Anjou or Red Bartlett Pears and eliminate the step of peeling them, their color brings a lot to this salad. Most of the pear is chopped but I also like to save a couple of slices to garnish the top; they are just so pretty! The Maple Dijon dressing is the perfect combination of olive oil, whole grain Dijon mustard and maple syrup; it is so good I can see it being used for more than just than salad. Prep Time 15 min. Cook Time 15 min. Total Time 30 mins. My daughter worked for Nordstrom's for a couple of years in the Visual Merchandising Department after college.
She asked and was given the recipe for the Champagne Vinaigrette so I've included that for you too if you're so inclined to make it at home! I have been compensated for featuring Canadian Maple Syrup in this post however all commentary is my own.
Stay in Touch! I usual have ever used honey with mustard but maple syrup is something that I have to try. Barbara, I vaguely remember this Nordstrom fare, but yours looks and sounds scrumptious. The combination of flavors wins on all levels. You do know that I would eat this for dessert? It has everything that I love! And gosh not only is your newer photo better but the salad looks better, too! So much so that lettuce and tomatoes just seem bland! And adding a maple Dijon dressing is perfect.
Awesome post, Barbara! I think the purple onions are the best addition so just take credit for them, Barb! What a wonderful salad! Is there any better combination than this? There is a little cafe in Nottingham that serves a salad similar to this but they also add chicken and bacon. Needless to say, it is one of my must do stops when I visit.
Makes me a bit nostalgic too since often it was meeting Lauren there for lunch. Not such an easy task anymore! I made a maple dijon dressing recently that I got from Chris at the Cafe. It was to die for and now this salad and a similar dressing — well that puts me over the top.
This was a wonderful salad! All the ingredients blended well — pears, pecans and blue cheese with a sweet dressing. I candied the pecans and whipped up the Maple Dijon Vinaigrette. Served with Roasted Chicken and Caramelized Carrots.
Thank you for sharing a great recipe! My gf absolutely loves the salmon nicoise salad from nordstrom cafe. I love this salad thank you very much for sharing. I will be trying it soon. Also, you mentioned that you are able to get other recipes and I absolutely love their carrot cake. If you are able to get it I would love to make it. Thank you very much! Hello — love your site! I had their shrimp salad with this dressing and warm polenta croutons and cannot find a recipe anywhere.
I love Nordstroms cafe! Do you have time to post the creamy garlic salad dressing? I really would appreciate it. Thank you! Great blog! Made this salad tonight and it was delicious. My husband and granddaughter absolutely loved it.
This recipe was a real find. Would like the recipe for the Nicoise salad also. I can send those if you want? Would love to have it. Appreciate any help.. Could you kindly please share the Nordie nicoise salad recipe. My husband and I absolutely love it. Thank you in advance. Could I get a copy of the nicoise salad?
My husband is addicted to it and they make their salmon perfectly!! I would suggest you substitute the maple syrup in the dijon dressing with honey in this recipe? A perfect balance to the pear, cheese, and candied nuts.
Thank you so much for linking up to the salad recipe roundup. Thank you so much for sharing the other recipe here. It is my favorite.!!!! Could you e-mail me your recipe? Many thanks! I would love a copy of the salmon nicoise recipe. Someone below mentioned having it at the Park Meadows location.
It is my favorite. Could you e-mail me your recipe. Thanks bunches…. The Nordstrom Salad Nicoise with dijon balsamic is my very favorite!
Would you mind please forwarding me the recipe? How did I miss this? Been a fan for years!! Love this salad, of course and your touch of using milder cheese and maple gift, which makes it the more special!!
Drooling here too!! One of the nicest things about shopping at Nordstrom is the lunch break I take in their cafe. I usually get a salad—this or their Salmon Nicoise. Thanks for sharing the recipe. Great new picture — the colors and textures inviting. I also like this salad with manchego cheese. What a scrumptious salad! Your photo makes me want to dig right in.
She takes simple ingredients and creates everything from healthy dinners to indulgent desserts. Dill and Shrimp Salad. Disclaimer: Nutrition facts are derived from linked ingredients shown at left in colored bullets and may or may not be complete. Tags: American Shellfish. Last Post: Lyonnaise Sandwiches. What a simple but elegant meal!
Gorgonzola shrimp salad recipe. Shrimp in Gorgonzola Sauce
Read More Posts by Melanie. Dressings, Sauces, and Dips. Main Dishes. Side Dishes. Your email address will not be published. Recipe Rating. Skip to content. About Collaborate Favorites Search for Submit. Prep Time 10 minutes. Cook Time 25 minutes. Servings 4. Print Review. Instructions Toast pecans on a baking sheet for 5 minutes at degrees F.
Cook the bacon in a fry pan or bake on a rimmed baking sheet lined with parchment paper at degrees for 20 minutes or until done. Drain on a paper towel lined plate, let cool completely, and dice. Combine all the dressing ingredients in a jar with a lid and shake well. In a bowl, place the lettuce, pecans, cranberries, cheese, and bacon. When ready to serve, add the pears and dressing and toss.
Serve immediately. Nutrition Facts. Calories Calories from Fat And oh no on the seafood allergy, but I bet you could do a variation on this one with thin cut chicken strips?
That sounds wonderful with shrimp. And having it over polenta would be so good! These are people socks — I think probably for small people — she rocks the look, right? Oh I am thrilled to hear your hubs is doing much better, Kate!!
And that the dog is fine too… although no lesson was learned. Onto this fabulous dish- OMG, Deeeeeeelicious!! This is everything I love in one place! Shrimp, asparagus, gorgonzola sauce!!! Love love love! Cheers, friend! Thank you my dear Cheyanne! I am watching them all like a hawk.
What a simple but elegant meal! Silly dogs…. She was a good sport about wearing the socks — I think she was hoping if she cooperated she would get another run at the chocolate. Glad to hear that your dear ones are recovering! The family went out for a nice dinner to come home to a not so nice surprise on the floor. Our dog had eaten the entire box of chocolates — minus three pieces. So, I remember this and feel your pain…. You had me at shrimp. This dish sounds so delish and I see that you have many more delectable shrimp dishes on site.
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Print Recipe. Pin Recipe. Description This recipe for shrimp in gorgonzola sauce is an easy and elegant combination of seafood with buttery blue cheese sauce, perfect for your next dinner party! Instructions Melt butter with garlic in large pan over medium high heat, and saute shrimp until opaque. Add cheese and lemon juice and stir until cheese is just melted. Serve over rice, garnished with parsley and fresh ground pepper.
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Dinner: Gorgonzola Penne with Shrimp and a salad | Eat My Charlotte
Cover and chill 30 mins to 3 hours. Fill plates with lettuce. Spoon marinated veggies on top. Top with cooked shrimp. Pour remaining half of vinaigrette over each plate. Disclaimer: Nutrition facts are derived from linked ingredients shown at left in colored bullets and may or may not be complete.
Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. Calories per serving : Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
The best tags are ones that the general public finds useful -- e. Join Free Sign In. Review this recipe. Servings Resize as posted to Metric. Whisk in EVOO. Alert editor. Add photo. Calories per serving : Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Manage my tags. Add My Review. Sign in to add review.
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Free the cooking experience from the traditional four walled kitchen. Take it to where your guests actually are, and enjoy together a full 360º culinary experience.
“chef´s wagon” is a fully portable kitchen, that’s why, it gives you freedom.


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But while the research does show that creatine can help you lose fat (thereby showing off your muscles better), the level of bulk benefit varies greatly from person to person, says Brian Stauffer. He's an assistant professor of human nutrition at the University of Utah and the chief nutrition officer of the University of South Carolina. "It's probably more about muscle mass than fat mass, bulk powders creatine." If you really have to cut fat, you should try to get about three pounds of fat a week from food alone, Stafrud says, bulking powder instant oats. "The real issue with creatine is that it is an absolute must-have, bulking powder instant oats. If you were to eat and put creatine in your food every day, that would help you burn fat and maintain muscle," he adds. But that type of supplementation "is not a good idea. If you can't take and do them, it's just going to keep you skinny for the rest of your life, bulking powder." Stauffer explains that while most research with creatine has found benefit in muscle-building, "the one study with creatine used in the research was a few years back when there were many studies that showed that it does not do anything for the heart," and that it is not recommended for the body for exercise or for fat loss. However, he does say that you need it to be an alternative to the more popular drug creatine HCl, bulk creatine powders. (Hcl is another natural ingredient that is often seen as a fat burner.) "Those products work very well for the body when used right, but if you need to cut fat, then I wouldn't use [champ-like creatine monohydrate]." Bottom Line Stauffer and his team have an idea that doesn't have a lot of evidence behind it, with one study looking at the effects of creatine to see if it can promote weight loss, bulking powder holland and barrett. However, their study was limited by its small sample size and the lack of significant change in muscle size among participants. The research on creatine has shown more to suggest potential benefits in losing fat or even in improving athletic performance, but more research needs to be done before any long-term medical advice can be made, bulking powder instant oats. For one thing, whether you're training or just enjoying yourself, it's best to do some form of bodybuilding work to test your limits, Stauffer recommends, bulking powder. "In all situations, you just have to know that you're overtraining and that means something is not right," he adds.
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Here are some photos from our experience with OzHarvest NEST program at Meadows Primary School.
OzHarvest’s NEST program is an easy and fun way to learn healthy eating habits and how to cook simple and low-cost meals in just six weeks. Each NEST session is held at the same day and time each week for 2.5 hours. It includes fun interactive activities, practical cooking classes, and the sharing of a meal together.
OzHarvest NEST is aligned with the Australian Dietary Guidelines and works with everyone to set realistic goals around healthy eating, which are reviewed and revised each week, so real and lasting change can be made.
The NEST team provides all the food, equipment and educational materials required to deliver the program. At the final workshop, everyone receives a certificate and a take home toolkit, with infographic fact sheets and the OzHarvest Everyday Cookbook – packed full of easy, budget-friendly, delicious and nutritious photo-based recipes (all of which cost less than $3.00 per serve).


Address:884 Adelaide St. N.
London, ON, N5Y 2M3
Districts / Neighbourhoods:Downtown London, North London
The Pristine Olive’s top priorities today remain the same as the day they swung open the doors in 2012; to bring Londoners the freshest and highest quality extra virgin olive oils and balsamic vinegars available.
The health benefits of an extra virgin olive oil are unmatched, with research revealing more benefits almost daily. However, not all olive oils are created equal. “A fresh olive oil contains the most flavour, nutrients and health benefits, whereas an old, poorly made, improperly stored or fraudulent olive oil yields fewer, if any, health benefits". The Pristine Olive’s standards for extra virgin olive oil were developed to define and distinguish the freshest, highest quality olive oils in the world. The ultimate in flavour, authenticity, tree-to bottle transparency and third-party sensory and chemistry lab testing. Their focus on freshness is guaranteed through the rotation of all their olive oils with every harvest. For half the year, The Pristine Olive imports extra virgin olive oils produced in the Northern Hemisphere, and the other half of the year, oils produced from the Southern Hemisphere. “We never have oils available past the 12-month mark following their actual harvest/crush date,” says Jamie.
Over 60 All-Natural Olive Oils & Balsamic Vinegars - all available to try before you buy — there are a myriad of choices to ignite your taste buds. And the value placed on purity certainly doesn’t end with their olive oils. As one of the few companies in the world to offer a truly colour-free product, all the aged dark balsamic vinegars available at The Pristine Olive are caramel-colour free, with no added thickeners or sweeteners.


On Board Showcase
The Woodman Estate Luxury Country House has always been about classic traditions, presenting style, elegance and quality. Located on the Mornington Peninsula in Victoria, Australia, we are renowned for the finest food, made with our traditional recipes. We have an abundance of produce on our doorstep, sourced fresh and seasonally – direct from growers.
Since 1998, our restaurant for breakfast, lunch, high tea and dinner has been accompanied by our authentic estate made preserves, relishes, condiments and muesli; all using the best Australian natural ingredients.
Our new Woodman Estate Fine Foods Range offers these delicious gourmet delights for you to enjoy at home with family and friends.
Classic traditions from our table to yours.
Woodman Estate will be on board conducting a FREE tastings on Sunday Nov 6th.
Departing Sorrento – 11am & 1pm
Departing Queenscliff – 12pm & 2pm


It’s so hot to make you so easily exhausted, isn’t it? For your great summer vacation, I guess you have been working out tight.
A lot of summer fruits are helpful for staying fit and neutralizing a poison. It’s not recommendable to eat the nutritious food instead of your regular meal and don’t forget to take protein for your strength and health. Based on healthy information from a website, I wanna show you 4 kinds of fruits helpful for neutralization.
Several kinds of grapes such as no seeds, different color and size are on display in a market during a summer session. Depending on a variety of grapes, you would know how much the grapes are sweet, and so it might suit your taste.
Due to Antioxidant and Resveratrol contained in grapes, it’s helpful for the prevention of cancer and beauty of skin.
Wash it well and eat the grapes with its skin as the skin and seeds are very nutritious.
Our body is easily dehydrated by sweating a lot during a summer session. When you are dehydrated, you might misunderstand whether you feel hungry or thirsty.
Tomato can prevent feeling hungry caused by dehydration because a majority of tomato consists of water. After you eat salty food, it can eliminate sodium from our body to have the balance of nutrition and to prevent a swollen face as tomato is full of potassium.
As compared with other red colored fruits, this small size of cherry is particularly rich in nutritious components just like dietary fiber with water. Anthocyanin of sulfation in a cherry decreases waste matters and inflammation. Besides, its Melatonin leads you to sleep tight
Blueberry is the one of typical fruit which has plenty of sulfation. Anthocyanin contained in blueberry makes arteries & veins wide to remove plaque inside for the fluent blood circulation of brain and it brings you back to better memorization.
Have you checked out all the summer fruits above?
Don’t go on a diet to stay fit but go with the dietetical food.
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There aren’t many other restaurants — let alone pizzerias — that capture nearly a decade in Denver food quite so well as Cart-Driver.
Since 2014, the 640-square-foot shipping container in the River North Art District has been serving 90-second wood-fired pizzas, fresh-shucked oysters and tinned seafood along with batched cocktails and sparkling wine on tap.
Food and drinks are ordered at the counter, the bar barely has room for anyone and when you squeeze past the pizza oven, and just a few booths after, you’re left finding a spot to eat in an open-air courtyard.
“Seven or eight years ago, there were so many great operators in the city, but we thought that we could add something to the equation — bringing you into the kitchen … and feeling that vibe,” co-owner Andrew Birkholz said. “And I think it has struck a chord.”
Now in its seventh year, Cart-Driver is still a neighborhood spot that manages to draw diners from near and far to two locations — the compact first shop, off Larimer Street, and a larger second restaurant on Highland’s 30th Avenue.
“We really want to be this neighborhood spot, but we don’t get to call ourselves that,” Birkholz said. “The neighborhood gets to (decide).”
It took Birkholz and his partners five years after debuting the original to open Cart-Driver Highland. They renovated the former Z Cuisine space, taking time to figure out the neighborhood and to change the space and menu accordingly. Where Cart-Driver RiNo is a bustling young counter-service business, the Highland restaurant is sit-down and more mature.
Both manage to make fast pizzas and cocktails while still encouraging diners to linger.
“We want to be these slow-plate institutions in the city,” Birkholz said. “Wherever we (travel), any of us, we want to go to where the locals go.”
The name Cart-Driver is translated directly from the Italian carrettiere. In Southern Italy, for example, you can still order pasta alla carrettiera. And these horse-drawn carts and their drivers were the original source for farm-to-table food, Birkholz explained.
“These cart-drivers would gather in the piazza in the city centers, and they would be food purveyors,” he said. “And this still exists to this day.”
The idea for the restaurant’s name and focus — of fast but well-sourced food — came when Birkholz was working as a pizzaiolo at Basta in Boulder. He and that restaurant’s owner and chef, Kelly Whitaker, wanted an offshoot of the Italian fine-dining spot with a focus on Neapolitan pizza and just a few other complimentary dishes.
(Whitaker’s restaurant group and Cart-Driver have since parted ways, but you’ll still find the inspirations for Cart-Driver’s classic pies on the menu at Basta.)
“Cart-Driver was the little (sibling) of Basta,” Birkholz explained, adding, “What Kelly’s doing now really goes beyond the restaurant.”
While its founding chef has moved on to open other Denver and Boulder concepts and to start the Noble Grain Alliance, growing wheat and milling flour for restaurants and pizzerias around town, Cart-Driver has largely stayed its slow and steady course.
But RiNo chef Alan Youngerman and Highland chef Brian Wilson continue to evolve their pizzerias. Favorites like the Daisy (margherita, $14) and Clam (pancetta, roasted garlic, cream, $20) will always be on the menu, while seasonal pies like the Spring (sugar snap peas, ‘nduja, burrata, lemon, $18) are just as worthwhile.
And the restaurants’ afternoon and late-night happy hours are when industry workers and locals will come in for $6 Daisy pies and messed up Negronis (gin, Campari, vermouth, prosecco).
“I know there are $19-20 pizzas on our menu, but you should be able to come in and get a pizza and beer for under $10,” Birkholz said.
Earlier this month, as it was advancing in the Denver pizza bracket, Cart-Driver RiNo closed for renovation. It was a necessary break for the tiny space after years of wear and tear, Birkholz said.
But the finished and now-reopened product won’t seem that different to customers who are coming back for their wood-fired bread and chicken liver mousse, their spritzes and marinated olives, and, of course, their sausage and kale house pizzas.
In fact, “It kind of looks exactly the same,” Birkholz said of the refreshed original Cart-Driver. “We like the vibe that we’ve created here over the last 7 years, and we didn’t want to change that.”


Food Unwrapped - Series 15 Episode 7
Kate checks out a space-age high-speed German pickling machine. How do you make a kipper, and why don't we eat them for breakfast any more? And rice cakes are made from brown rice. Why are they white?
Food Unwrapped was broadcast on Channel 4 at Tuesday 10 December 2019, 08:55.
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Food Unwrapped is a TV show on British national television from Channel 4 with an average rating of 3.2 stars by TelevisionCatchUp.co.uk's visitors. We have 211 episodes of Food Unwrapped in our archive. The first episode of Food Unwrapped was broadcast in January, 2020. Did you miss an episode of Food Unwrapped but don't you wan't that to happen in the future? Please set an alarm and add Food Unwrapped to your favourites, so we can remind you by email when there's a new episode available to watch. For free!


The amount of packaging we use is a huge, unavoidable reality. And it’s become a burning platform, with public conversation growing as people become alarmed that doing nothing is not an option.
We needed to create a scalable, low-cost system that gets consumers to use less packaging—without changing their behavior.
CupClub is a reusable digital coffee cup service for businesses, caterers, and public buildings. It’s the first “packaging as a service” solution that provides a commercially viable, easy-to-implement alternative to single-use packaging for the food industry.


Menus & Wine
Lunch | Dinner | Wine List
APPETIZER & SALAD SELECTIONS
Basket Of Broiled Garlic Bread 4.95
Toasted Tuscan style bread with virgin olive and garlic spread
Fried mozzarella Napoletana 6.95
Lightly breaded & deep fried, laced with a light fresh Roma tomato sauce.
Greek Mediterranean salad 7.95
Organic field greens, Maui onions, diced Roma tomatoes, black olives and feta cheese with a basil vinaigrette dressing.
Bruschetta & Mozzarella 8.95
Baked Tuscan style bread topped with diced tomatoes, garlic and fresh basil, served with black olives, sliced mozzarella drizzled with extra virgin olive oil.
Caesar salad w/grilled chicken 9.95
Crispy romaine tossed with our house made dressing, herb croutons and Parmigiano cheese. With grilled shrimp $11.95
Fried Calamari Amalfi 9.95
Tender ringlets breaded in a light batter served over a bed of field greens and a side of marinara sauce (spicy optional).
Smoked Salmon salad 10.95
Field greens salad, with diced tomatoes and onions, laced with a basil vinaigrette dressing topped with sliced cured smoked salmon.
Crab Cakes Louisiana 10.95
Home made Cajun style crab cakes laced with a light cream sauce, served with a small green salad.
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OUR DAILY MADE SOUP SELECTIONS
Soup served with a side field greens salad
Pasta E Fagioli ala Romana 8.95
White kidney bean and conchiglie pasta with herbs and fresh tomatoes.
Minestrone ala Genovese 8.95
Medley of fresh diced vegetables simmered in a light tomato consommé.
Italian Wedding Soup 9.95
Pastina, spinach, Julienne style chicken, fresh vegetables and quartered meatballs, in a light savory chicken broth.
Served in our daily baked Tuscan style roll
(sandwiches served with fries, w/side salad add $2.00)
Meatball w/mozzarella 7.95
Beef meatballs, with marinara sauce and melted mozzarella
Prime Roast Beef w/Swiss 8.95
Sliced tender roast beef with mustard, lettuce, tomato & Swiss
Philly steak (West coast version) 8.95
Juicy sliced steak, grilled with onions, bell peppers & mushrooms, laced with a cognac, peppercorn sauce.
Pastrami and corned beef combo 8.95
A tasty duo with sauerkraut, melted jack and cheddar cheeses.
Breast of chicken Cajun style 8.95
Grilled breast rubbed with Cajun seasonings, sautéed grilled onions, & tomatoes, with field greens. With cheese $9.95
Hamburger Americano 8.95
Half pound broiled sirloin patty, cooked to order, with greens, tomatoes, topped w/melted jack & monterrey cheeses. W/grilled mushrooms+$2.00
Turkey & Swiss 8.95
Lean, sliced turkey breast w/tomato, swiss, and Italian dressing or pesto
Grilled Salmon Squisito 9.95
Grilled salmon steak rubbed with Cajun seasonings, sautéed onions, and tomatoes, with field greens.
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(Add a small Field greens salad $3.95)
Spaghetti Pomodoro with basil 8.95
Spaghetti tossed in a light fresh tomato and basil sauce.
Spaghetti with Meat Sauce 9.95
Spaghetti in our specialty hearty meat sauce. Add meatballs $2.00
Ravioli Ala Caprese 9.95
Ricotta cheese ravioli in a light tomato basil/sauce & mozzarella.
OUR PASTA SPECIALTIES
Manicotti ai Formaggio 9.95
Pasta crepes with a ricotta, Parmigiano and spinach mix, laced with a light tomato sauce.
Fettuccine Alfredo 9.95
Fettuccine pasta simmered with our delightful Alfredo sauce and Parmigiano. Add sautéed or grilled shrimp $12.95
Capellini checca w/chicken 10.95
Angel hair pasta laced with a light Roma tomato, and fresh basil sauce, tossed with grilled chicken tenders.
Lasagne Al Forno 11.95
Wide pasta layered with tasty meat sauce and topped with our specialty Béchamel, marinara sauce and mozzarella
Canneloni Fiorentina 11.95
Baked cannelloni filled with a braised veal/chicken/mushroom mix, topped with meat and Bechamel sauces.
Rigatoni alla Russa 11.95
Rigatoni pasta with grilled chicken tenders, tossed in a light cream, vodka and Parmigianno sauce.
Veal Ravioli Ai Funghi 12.95
Veal ravioli in a shallots, cognac, light cream/mushroom sauce.
Vegetable Lasagne Al Forno
With marinara sauce and grilled vegetables, topped with Béchamel/marinara sauce & mozzarella.
Risotto Scampi Portofino 15.95
Arborio rice simmered in a saffron-seafood sauce w/shrimp scampi.
Split Entrée charge $5.00
OTHER ENTREE SPECIALTIES
Breast of chicken Boscaiola 12.95
Thin chicken breast, sautéed with onions, bell peppers and mushrooms laced with a light Roma tomato sauce.
Breast of chicken Picatta 13.95
Chicken breast cutlets, simmered in a light citrus/butter and white wine sauce with capers, served with sautéed vegetables.
Filetti di Sogliola Ammiraglio 14.95
Sauteed filet of sole topped with crabmeat stuffing and melted mozzarella. Served with vegetables.
Filetti di Sogliola Portofino 16.95
Filet of sole sautéed and simmered in a light citrus, shallots and Chablis wine sauce, topped w/baby shrimp. Served with vegetables.
PERSONAL SIZE PIZZAS (10”)
(Add a small field greens salad $3.95)
Light tomato sauce w/diced Roma tomatoes, basil and mozzarella.
Tomato sauce, melted mozzarella and pepperoni.
Eggplant & Tomato $9.95
Grilled eggplant w/sun dried tomatoes and feta cheese.
Seasonal grilled vegetables, diced tomatoes & Mozzarella.
Grilled Cajun chicken $10.95
Grilled Cajun seasoned tenders, diced fresh tomato and garlic.
Sausage, Bacon & Onion $11.95
Canadian bacon, Italian sausage & Maui onions.
Grilled garlic shrimp $12.95
Grilled shrimp, garlic, bell peppers and onions.
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APPETIZER & SALAD SELECTIONS
Basket Of Broiled Garlic Bread 5.95
Toasted daily baked bread with virgin olive oil and garlic spread
Tuscan style bruschetta 6.95
Toasted Tuscan bread topped with fresh Roma Tomato, garlic and basil
Fried Mozzarella Napoletana 8.95
Lightly breaded & deep fried, laced with a light Roma tomato sauce
Mozzarella caprese 8.95
Sliced fresh mozzarella, tomatoes, marinated black olives and basil,
drizzled with extra virgin olive oil.
Greek Mediterranean Salad 9.95
Field greens, Maui onions, diced Roma tomatoes black olives and feta cheese
Caesar Salad Cantuccio 9.95
Crispy romaine tossed with house made dressing, herb croutons and
Parmesan cheese shavings. Served in cheese basket $10.95
Crispy calamari fritti 10.95
In a specially prepared light batter served with a marinara dip (spicy optional)
Beef Carpaccio 11.95
Thin filet of beef with arugula, shaved Parmigiano, laced with a
citrus - infused extra virgin olive oil
Stuffed Mushrooms Cinque Terre 11.95
Mushroom caps filled with a gourmet crab stuffing mixture,
baked in a creamy Porcini mushroom, Cognac Sauce
Salmon Carpaccio 12.95
Thinly sliced cured smoked salmon with capers, red onions
laced with citrus-infused extra virgin olive oil
Escargot Alla Fiorentina 12.95
Shelless Escargot laced with a shallot, light cream, spinach,
Cognac and croutons sauce.
Crab Cakes Louisiana 12.95
Cajun style cakes laced with a light Cajun spices cream sauce
Antipasto Riviera 13.95
A selection of premium cheeses, meats, marinated roasted peppers,
sun dried tomatoes and olives
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OUR BEST PASTA
Spaghetti Pomodoro And Basil 13.95
Spaghetti tossed with fresh tomato sauce and Basil w/meatballs add $3.00
Pennette Meat Sauce 14.95
Quill shaped pasta laced with our house made meat sauce.
Fettuccine Alfredo 15.95
Pasta simmered with Alfredo sauce and Parmigiano w/sauteed shrimp+5.00
Capellini Alla Checca 15.95
Angel hair pasta laced with a light Roma tomato sauce, basil and Parmigiano.
Ravioli Ala Caprese 16.95
Large ravioli simmered in a light, tomato sauce, Asiago and basil.
Baked Lasagne Al Forno 17.95
Pasta layered with our specialty hearty meat sauce, topped with Béchamel & marinara sauces and melted mozzarella cheese.
Vegetable Lasagne Al Forno 17.95
Pasta layered with a light marinara sauce and fresh grilled vegetables,
topped with our specialty Béchamel/marinara sauce & mozzarella.
Cannelloni Aurora 17.95
House recipe cannelloni with a roasted beef and ricotta stuffing,
topped with meat and Bechamel sauces.
Manicotti Aurora 17.95
Manicotti with Ricotta, Parmigiano and spinach stuffing mix. laced with a light Roma tomato sauce.
Beef Ravioli ai funghi 18.95
Beef ravioli laced with a tomato, red wine and fresh mushroom sauce
Farfalle Smoked Salmon 18.95
Bowtie shaped pasta with sautéed smoked salmon, in a shallot, light cream, fresh diced Roma tomato sauce.
Tortelloni Trevisano 18.95
Specialty round pasta stuffed with ricotta & sautéed with a pesto, spinach and radicchio cream sauce.
Rigatoni with Smoked Chicken 18.95
Rigatoni with grilled smoked chicken in a Parmesan, white cream sauce.
Cajun Chicken Fettuccine 18.95
Pasta tossed with shallots,diced Roma tomato, light cream, cajun spices and grilled chicken tenders.
Linguine con vongole (clams) 19.95
Linguine tossed with baby clams, roasted garlic, in a seafood nectar, pesto and Chablis wine sauce.
Veal Ravioli Ai Funghi Porcini 19.95
Home made veal ravioli laced in a shallots, cognac, light cream sauce with Porcini mushrooms.
Capellini Via Veneto 19.95
Angel hair pasta laced with a delicate Roma tomato sauce, scallions, artichokes, julienne chicken and Parmigiano.
Any split entrée $7.00
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Eggplant Tortino 20.95
Baked multi-layered sautéed eggplant with cheese fondue in a herb tomato sauce. Served over rigatoni pasta or spinach bed.
Chicken Parmigiano 21.95
Thin chicken cutlet breaded, sautéed, topped with marinara and melted mozzarella cheese. Served over pennette pasta.
Chicken Valdostano 22.95
Rolled thin chicken cutlet stuffed with prosciutto, mascarpone cheese, herbs, sautéed and laced w/a shallots, cognac, and a light cream sauce.
Veal Scaloppine Marsala 24.95
Scaloppine sautéed in a Marsala wine, demi-glace sauce w/mushrooms, served with sauteed vegetables and potatoes or a side of pasta.
Veal Scaloppine Piccata 24.95
Sautéed, simmered in a light citrus, white wine sauce and capers, served with sauteed vegetables and potatoes or a side of pasta.
Veal Parmigiano 24.95
Thin veal cutlet, breaded, sautéed, topped with a light Roma tomato sauce and mozzarella cheese. Served over fettuccine pasta
Filet Of Sole Almondine 22.95
Fresh filet sautéed, laced with a shallot, cognac, light cream, seafood nectar, topped with toasted almonds, served with sauteed vegetables.
Paglia E Fieno with Shrimp 23.95
White and green (spinach) linguine with sautéed shrimp, fennel, fresh tomato sauce and Parmigiano.
King Salmon Riviera 24.95
Pan broiled king salmon filet with a citrus butter & white wine sauce, with capers and artichokes, served w/potatoes & sautéed vegetables.
Sea Breeze Positano 28.95
A medley of sautéed scallops, shrimp, clams, crab and salmon in a seafood-saffron and light tomato sauce, served over linguine.
New York Steak Bordolese 30.95
Grilled, topped with a cognac, shallots, demi-glace citrus sauce. Served with roasted potatoes and vegetables.
Medallions Of Filet Mignon 32.95
Filet Medallions, grilled, topped with a shallots, light cream, Porcini. mushroom and Cognac sauce, served with vegetables and potatoes.
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** 18% gratuity added to tables of 8 or more **


Canine food protein is fundamental to your canine. Canines require more protein than people. Strikingly enough, protein hasn’t generally been the focal point of canine food. Wikipedia has a few models from the 1800s that show a canine food center around cheddar, milk, buttermilk, oats, grain supper, potatoes and creature fat. Canine food has come an essentially long way. Presently, canine food organizations are worried about canine food protein and the a wide range of fixings are expected to concoct a pet food item that coordinates the amino acids that a canine requires. These would all be able to be synergised by utilizing different distinctive food blends. Some vibe that since canines are immediate relatives of wolves, that their protein prerequisite are 100% meat based. Another contention is that canines are normally scroungers and will eat essentially anything, regardless of whether it is a protein or not. Still others feel that with the training of canines, and the way that they have been living with people for a huge number of years orijen malaysia, that they have developed into inadequate carnivores. What’s more, there are more assessments past those also. Despite the fact that canines are worked to take in something other than meat, the meats that go into standard business canine food are something that ought to be altogether understood. This subject is very expansive, and I will give a valiant effort to address the significant focuses. There is a mind blowing abundance of data on this subject and some of it is fairly alarming.
Business canine nourishments will in general be involved one meat item and a few different things that are by and large carbs or meat side-effects. The initial five fixings recorded on a pack of canine food will in general be an essential synopsis of 95% of its substance. This is fine, however the issue is when pet food organizations decorate on the estimation of the item inside the pack. It is an easy decision that any canine proprietor should give close consideration to these things, and the manner in which the things are set and worded on the bundle.
When managing meat all in all, the principal half of a butchered creature that can be utilized is viewed as “human evaluation.” Some individuals have felt that serving their canines “human evaluation” food is a legitimate answer for the entirety of their canine food needs. A great deal of pet food organizations utilize the words “human evaluation” as a catch-all expression to make a portion of their food sound better than it truly is. While the possibility of a “human evaluation” food is an extraordinary one, yet is anything but an outright. To state that a food is human-grade is generally deceptive. What the term implies is that the food is sufficient to be devoured by people. This has little to do with the handling of the item. The expression “made with human-grade fixings” doesn’t imply that the final result is human evaluation. To put it plainly, the handling of human-grade meat could in actuality be something that wouldn’t be solid for human utilization by any stretch of the imagination. The AAFCO (Association of American Feed Control Officials) doesn’t have a meaning of “human evaluation” fixings.
A portion of the key things that are found in business pet food are creature extras that can’t be sold at the neighborhood market. These things of the creature are generally the cerebrums, bones, eyeballs, blood, digestion tracts, lungs, spleens, livers, tendons, layers, and fat trimmings. These extras are designated “results” and will in general get utilized in pet nourishments. Something worth being thankful for to think about creature side-effects is that hair, horns, hooves, noses and quills aren’t a piece of the condition. When in doubt of thumb, better quality pet nourishments don’t utilize meat results. On the off chance that one registers at the AAFCO site and investigates creature side-effects, the outcomes could be viewed as empowering. A case of this would be 4D meat (dead, ailing, passing on or debilitated) is considered “defiled” and shouldn’t be remembered for pet food except if it has been blessed to receive a point where every hazardous microorganism have been decimated. Clearly, a canine food with meat results as the fundamental fixing is substandard compared to one that has a particular meat and afterward a side-effect recorded a short time later.
The following degree of meat is the feast. Different meat suppers are amazingly normal fixings in pet food. The explanation “feast” is utilized is on the grounds that the food isn’t really new. It is additionally meat that has been delivered. Delivering implies that the meat has been pulled separated so that oil and fat are isolated from the substance through a genuine bubbling in a cauldron or tank. 4D nourishments are utilized significantly more promptly with dinner. Indeed, they are cooked so that every perilous microorganism are annihilated.


Due to delays in packaging supply shipments we are temporarily suspending orders.
Our company was created out of a need that I found as a parent of a child with Crohn's Disease. My son was never able to eat store bought candy. I set out on a mission to make healthy pure honey candy that everyone can enjoy! After years of creating and perfecting candy , I am now ready to share our delicious pure honey candy with everyone!
We work with local suppliers to source the freshest and most authentic ingredients, and use old-fashioned techniques to ensure the highest quality. Our goal is to make your tastebuds happy!
Take one of our treats and feel good about what you are putting in your body. All natural ingredients, no artificial anything! Individually wrapped for convenience.


The Present Situation of Online Food Delivery Services in China and its “Growing Pains”
Keywords:Online food delivery service, food safety, social responsibility, pollution
The rapid development of online food delivery services has given consumers more choices in their lives. It is also supporting more opportunities for the platforms and businesses. To meet the needs of consumers, the platform and businesses also improve the dining experience of consumers through various ways to promote the increase of their order quantity. However, the “growing pains” in the process of rapid development are also accompanied and restrict the sustainable development of this industry, mainly including food safety problems, pollution and the platform’s social responsibilities. Based on the current development situation, this paper describes these problems and puts forward suggestions from the social, platform and consumer levels.


It is no surprise that now more than ever, there is a lot of buzz around being healthy. We have had to upend our previous healthy routines and develop new ones in response to the new safety precautions. In addition, this year has been incredibly stressful, which makes it hard to keep up healthy eating. But, even with these challenges, now is the best time to take control of your health.
As you begin to look into how to build a healthy lifestyle, here are some important tips to help guide your approach.
With the stay at home restrictions, increased responsibilities, and additional stress, it is all too easy to remain sedentary. Work to build in exercise into your new routine, whether it is a daily walk, run, or following an exercise routine video.
If exercise is difficult to add to your routine, think about how to make it fun. If it's possible to walk with a friend or to listen to a podcast or music while exercising, then do it! Consider even putting on your favorite show while you exercise at home. Also, look for different methods of exercise that spark your interest. For example, if you enjoy boxing, look into ways to train from home if your local gym is closed.
Remember if you are going outside or to gym to exercise, follow state, local, and CDC health recommendations.
Eat a Balanced Diet
Focus on getting foods with a healthy balance of nutrients. Some key nutrients to include are calcium, magnesium, protein, and fiber.
Fiber and protein take longer to digest compared to other foods, which leaves you feeling fuller for a longer period of time. This makes them prime nutrients for a weight-loss diet. Foods that are rich in fiber include oatmeal, whole grains, and beans. Protein-rich foods include meat and eggs but also look for different protein-rich foods like nuts, beans, and lentils.
Calcium is important for strong bones and you also need this nutrient for your blood as well. Without a calcium deposit, your bones can weaken, which is not beneficial for your overall health. For some calcium-rich foods, you can look for milk and cheese, but also consider leafy greens, soybeans, or low-fat yogurt.
Magnesium also helps with your bones, but it also helps keep your heart healthy too. With cardiovascular disease as the number one killer in the United States, it is so crucial to take care of your heart. Foods rich in magnesium include nuts, milk, yogurt, beans, leafy greens, and whole grains.
For more information about specific nutrients, what kinds of foods have them, and how to shape a balanced diet, go to the Academy of Nutrition and Dietetics’ website here.
Order Out Less
Right now, the pandemic has hit restaurants particularly hard. There is a large desire to support local businesses and to help keep them going during the pandemic. However, in order to help your weight loss goals, it is important is to reduce the number of times you use the take out or delivery options for your meals.
It is very hard to portion control with restaurant meals. Overall, restaurant plates are large, which encourages you to eat more. Oftentimes a full restaurant plate contains 2-3 portions. This creates an exorbitant calorie count for restaurant meals. One lunch or dinner meal, even the healthier options, can surpass your calorie count for the day, going far beyond what you originally intended.
It is also difficult to control which ingredients are used in restaurant meals. Generally, not all the ingredients in a dish are listed on the menu, so there could be a lot of add-ons to your meal, including butter, salt, and oil, which can pack on the pounds. If you make the same meal at home, you can control exactly what and how much of each ingredient goes into your meal.
If you are already eating out multiple times a week, that’s ok, start with a moderate response and reduce the number of times you eat out by one. Then in a couple of weeks, cut out another. Not only will this help your weight-loss goals, but your wallet will thank you for the amount of money you save.
Nothing can beat water. Water helps flush out toxins in your body, regulate your system, and it can help you feel full. Plus, with this record heat levels during this summer, it is important to replace the liquid that you are losing through sweat.
The recommended amount of water is eight glasses of water a day. Each glass should hold eight ounces of water.
If you are having a hard time drinking water, consider mixing things up with a tea. While there is still a lot of research being conducted into all the health benefits of teas, it is proven that the antioxidants in tea, according to the Academy of Nutrition and Dietetics, may help to lower the chance of you getting some chronic diseases.
If you are interested in a new tea to try to help support a healthy lifestyle, we recommend Total Life Changes’ Iaso Tea. It is all-natural and is loved by the community. Click here to purchase some for yourself.
Speaking of Total Life Changes, we at Covenant Way Wellness are excited to announce our partnership with Total Life Changes. Using the link below, you can get access to wonderful products that not only want to help you on your health journey but are products that we believe in.
Click on the link below to access all their products, including tea, coffee, nutritional supplement in liquid form for those who cannot take pills, and weight loss support.
Total Life Changes also has a recommended diet plan with specific nutrition and calorie portioning. Within the guide are lists of foods that fulfill different nutritional needs, and also has a helpful meal planner page to help you calculate the calories to help boost your weight loss plan. This planning guide and list of nutrient-rich food are extremely helpful to anyone looking for a way to start losing weight but feels overwhelmed by different options. Below is the PDF guide.
Before undertaking any diet, it is important to keep a few things in mind. Start by consulting with your doctor so that they can give you specific dietary and exercise requirements that fit your specific health needs. If you and a healthcare professional have determined it is beneficial to start a diet, it is important to keep a few key elements in mind:
Do not starve yourself. Extreme behavior surrounding food can be damaging to your physical and mental health. Consider a gradual plan where you make smaller changes over time rather than extreme changes.
Do not over-exercise either, this can put your health at risk.
The most important thing is to get a balanced diet and exercise routine. This means prioritizing moderation and getting all the needed nutrients you need.


Bistro Bianconi brings you the true taste and enjoyment of Italy.
Located in Sligo our family run restaurant has been operating since 1993. In 2011 we relocated to The Italian Quarter on Tobergal Lane. Our A la Carte & Collection/ Delivery Menu features Italian food at it's best. With pizza, pasta, steaks, seafood and great wines we have something to tempt all food lovers. Our menu now features the much anticipated and savoured 9” version of all our pizzas which are also available gluten free.
We have an extensive Wine List boasting over 40 wines, and a Children’s Menu.
Everything we do at Bistro Bianconi is inspired and fuelled by genuine enthusiasm and brought to life by a motivated and knowledgeable team.
Group bookings welcome. Just call us on 071 9141744or email us to see how we can make your visit one to remember.
+353 (071) 914 1744
The Italian Quarter
Mon - Sun : 5pm to Late
Note: Subject to change on bank holidays and festival weekends.


What is the difference between high tea and afternoon tea?
For the British, tea is not just a hot beverage; it’s a meal. The most delightful meal of the day, in fact, but the word embraces a wide variety of meals and occasions. It can be served at any time between 3:30 and 6 in the afternoon, around a kitchen table or in a drawing room with elegant chairs. Whether afternoon tea, high tea or some more exotic variant, confusion often arises as to exactly what each involves. The only constant is the tea (to drink).
In the second half of the 20th century, tea, as a meal, was declined. This was partly because cakes and other teatime goodies received bad press health wise, and partly because the lives of Britons became more hurried, often to the point where we no longer even stopped for a cup of tea, let alone a proper meal. Recently, this trend has reversed. We are more interested in baking, some healthier ingredients have moved to the fore and the importance of family meals has been widely recognized.
Tea as a drink was fashionable in Britain by the late 17th century, but it did not refer to a meal until 1840 when Anna, the duchess of Bedford, felt a “sinking feeling” and ordered cake to be served with a cup of tea. At this time, a long gap without food occurred between a light lunch and a late dinner. Anna was a close friend of Queen Victoria and influential in aristocratic circles, so tea and cake rapidly became very popular. The queen herself enjoyed a meal at teatime (Victoria sponge, a pound cake sliced in half and filled with jam, cream or both, is named in her honor). It began as a meal of the leisured classes, those with the time and money to be able to sit and relax during the afternoon. It was often called “low” tea, as the participants sat on comfortable low chairs in elegant drawing rooms. With time, the meal developed and sandwiches were included, typically finely sliced cucumber between paper-thin slices of bread. A wide range of dainty cakes and pastries followed. Cream teas with scones, clotted cream and jam originated in Devon and Cornwall, where clotted cream is chiefly made, but are now available countrywide.
The 19th century Industrial Revolution in Britain brought about the rise of “high” tea, spurred by urbanization. Builders and factory workers often worked considerable distances from their homes and returned hungry in the early evening. They fell into the habit of taking a meal at about 6 p.m. sitting around a table, usually in the kitchen. This was a much more substantial affair than the low or afternoon tea of the aristocracy, and it became known in contrast as a high tea. Everything was placed on the table at once, including pies and cold meats, tarts and salads, jam, honey, toasted tea cakes and hearty fruitcakes. The richer the household, the more there typically was. One of the best types of high tea is in a farmhouse kitchen, with homemade bread, newly churned butter, and a feast of fresh and simple food.
An article in the Daily Telegraph of 1893 describes it perfectly: “A well-understood ‘high tea’ should have cold roast beef at the top of the table, a cold Yorkshire pie at the bottom, a mighty ham in the middle. The side dishes will comprise soused mackerel, pickled salmon (in due season), sausages and potatoes etc., etc. Rivers of tea, coffee and ale, with dry and buttered toast, sally-luns, scones, muffins and crumpets, jams and marmalade.” A light supper, such as a sandwich, followed later in the evening.
High tea is often associated with northern areas of England, where it is called “meat tea,” and Scotland, where it is simply called “tea.” “Tea” meant the same thing in Australia and New Zealand. This could cause misunderstandings when guests were invited to (afternoon) tea but turned up several hours late, expecting a more substantial meal.
A glance at the table will quickly show which type of tea is being served. Even the china is different. Afternoon tea uses fine china cups and saucers, usually filled with fine tea, while high tea uses mugs and a large brown teapot, usually filled with a stronger brew of tea.
Strictly speaking, afternoon tea fills the gap between lunch and dinner, but it’s rarely vital to one’s survival. High tea, on the other hand, is a necessary meal, eaten when typically artisan workers return. Nowadays the divisions are blurred, with food such as scones and sponge cakes appearing at both meals. The very adaptability of tea has caused this confusion, but whatever we call the meal, it is one that we British believe we would be much poorer without.


This is a popular drink in S. Korea that I never tried. I am finally trying this today. It has an interesting flavor to say the least, but it is not bad. In Korean it is: “포카리 스웨트”.
I really am missing the food. American food just sits so heavily on my stomach. I have taken to walking at least 5 minutes after each meal. Most of the time I walk 10 minutes so I can feel okay. I can’t eat a whole burger here, and I almost died from having nachos the other day. The cheese was too much for me. I am happy about the changes though. Life is good and these kinds of changes are good for my body. I think food delivery may be the most missed by me. You can get so many different food items delivered 24 hours a day. Well after 10p it’s mostly just Mcdonalds, but that was still better than not having delivery here. We get pizza delivered…..something I don’t really eat. Actually I was craving a bulgogi pizza with pinapple yesterday after seeing and smelling pizza.
Boy did Korea change me. Thank you Korea!! I appreciate it! ^^


Each year, Canadians throw out millions of tons of food that could still be eaten. That is a lot of food! Even when we compost food waste there are still some negative impacts. Resources like water and energy are used to grow and transport food. Food waste is often buried and causes methane gas emissions, one of the biggest greenhouse gases contributing to global warming.
Less food waste will save a lot of energy!
• Save millions of litres of water used to grow food.
• Save energy that is needed to produce and transport food.
• Decrease the methane caused by food rotting in landfills.
Here are some tips to limit food waste:
• A lot of food gets wasted simply because we forget about it. Try checking the back of the fridge next time you want a snack to make sure you haven’t forgotten anything.
• Check expiry or “best before” dates on foods and try and eat it before the date listed.
• Food spoils in the fridge when the temperature is always changing, try keeping the fridge door open for as short a time as possible when looking for food.


Kick off the summer with these sure to be family favorites! Deb Bixler will show you how to make Grilled London Broil, Not-Too-Zesty Broccoli Coleslaw, Smokey Sweet Potato Salad, and a make-ahead Patriotic Dessert. Samples and recipes are included.
Instructor: Deb Bixler
Cost: R-$10 NR-$15 Payable to Springettsbury Township Prior to Class
Maximum for Class: 30 Participants
Download the S.T.A.R.S. Summer 2018 Registration Form


My experience of Overcoming barriers to become vegetarian
diet nonvegetarian notojunkfoods
Change is never easy, be it within (with each person) or with out (with outside world). Thoughts of becoming a vegetarian never crossed my mind as a child, as I have been used to eating non-vegetarian food once a week from childhood. I was fed with the thought that non-vegetarian makes one healthy and stronger.
In 2000, my dad who was fond of non vegetarian food stopped eating non vegetarian food, after keenly observing and being deeply impacted by the happening in a mutton stall. When my dad started loosing weight, me and my family members were pushing him to eat non vegetarian food. However he was persistent in having only vegetarian foods.
When I was in 12th standard, I stopped eating non-vegetarian food for a year as I felt heaviness of the food will make me lazy. Due to my personal craving, and the thoughts that having non-vegetarian food is healthy and being lean is unhealthy, I started again with non-vegetarian foods.
On becoming a counselor, I was motivated to think more about caring for living beings. More information (on videos and articles) about how animals are being exploited for human use, instigated me to set my first goal to stop eating non-vegetarian at least for 6 months. I was able to deal with my craving and social pressure (especially because I was staying away from family). During this time I understood that my attachment with food reduced, self-control increased, I felt light after having vegetarian food and importantly I was able to shrink my expenditure.
After my deadline, I started eating non vegetarian food for two months. When I prepared myself to join Shree Vilvam Yoga Centre, I stopped eating non-vegetarian along with my mother. It was eye opening for me when I was told by Sivaguru Sivasithan that heavy food like non-vegetarian foods causes delay in digestion and produces more mucus.
Production of mucus and other unwanted waste becomes root cause of many health concerns. I realized I was killing myself not only animals by eating non vegetarian food. This change in thought that non vegetarian is having toll on my health and being lean means to remove mucus (Being chubby – just means that I am store house for mucus) from body helped me to become vegetarian permanently. Also, this change in thought was able to persist as my mother also understood the real impact of non vegetarian food on my health.
Now, I am caring for myself by having light food and caring for animals. Now its been a year that we have been following vegetarian diet! I am satisfied that I was able to implement my thoughts about caring for animals by not harming them.
I am thankful to Sivaguru Sivasithan for helping me in becoming vegetarian by changing me and family member’s wrong notion about non-vegetarian foods. This is when I experienced the power of changing from within, simultaneously changing outside world. I hope this information would help fellow being with similar thoughts to stay stronger and others not to influence/pressurize/criticize people who are/becoming vegetarian.


From where can you find the offers?A full list of supermarkets and shops
from where to find offers during MGLFW 2023
Learn more about coeliac disease and gluten & lactose intolerance.
Which companies are sponsoring Malta Gluten & Lactose Free Week
Plenty of shops to choose from
The following supermarkets and shops across Malta & Gozo are supporting this year’s Malta Gluten & Lactose Free Week and offering a number of discounts and offers on a wide range of gluten and lactose free products. You are spoilt for choice.
The offers start on the 15th of May and end on the 21nd of May 2023, so take advantage. Here is a full list of the participating shops.
HEALTH SHOPS & ONLINE SHOPS
Does your food need to become boring?
Certainly not! On the contrary there is a world of flavour that you can dig your teeth into. Remember that vegetables and fruit are there to the rescue. On veggymalta.com we have a dedicated section with gluten free recipes which we are constantly adding onto. And to make things even better our recipes do not contain meat and fish (and the majority are vegan as well). After all when do you ever hear a doctor saying “dont eat vegetables and fruit”!
If you have interesting gluten free recipes you want to share with others on veggymalta.com feel free to email us on email@example.com.
Without the financial support of our sponsors this week would not be possible as the costs to do this nationwide awarness campaign are substantial. It is because of this that we strongly encourage you to also support the Malta Gluten & Lactose Free Week campaign by buying their products and supporting them.
Gluten Free Sponsors
Gluten wise products are redeemable with POYC vouchers.
Kelkin products are redeemable with POYC vouchers.
Nutri Mio products are redeemable with POYC vouchers.
Proper products are redeemable with POYC vouchers.


Discounts around Wellington for LCA2010 attendees
Arizona Bar & Grill
Arizona Bar and Grill is one of Wellington’s most popular bars and the perfect place for a thirst-quenching drink or some Tex-mex-style cooking. Enjoy a meal while in town for a sporting event or settle in to watch the action on the bar’s plasma screens.
The following food and beverage discounts will be made available for all LCA2010 guests when they produce their conference lanyard as identification at Arizona Bar and Grill over the Conference dates;
- $5 Tap Beers (Tui and Export Gold)
- $5 House pour spirits (Vodka, Bourbon, Scotch, Rum and Gin)
- $6 Wine (Sav Blanc, Chardonnay, Pinot Gris and Cab Sav Merlot)
- $2 Soft Drinks
- 25% off Menu Prices
LCA2010 Guests being accommodated at InterContinental Wellington will have the facility of charging back to their accommodation rooms when dining at Arizona Bar and Grill.


We began our journey in 2017 selling Cheese Steaks and Burgers from our Quaker Steaks Food Truck. Over the years we refined our menu and realized that we have a classic American Menu that is hard to pass up. Scott is a retired Marine who started his career in the food service industry. He has been preparing food and feeding people for over 30 years. Raised in Reading, PA., Scott knows what it takes to make a great tasting food which includes his house made wings, wagyu burgers, and famous Philidelphia cheese steaks. We are certain you will taste the difference and won't walk away disappointed or hungry!
Quaker Steaks offers a taste of Philly in Houston! Check out the interview with @LOCALISH!WATCH VIDEO
I don't know why this place doesn't have a million five star reviews. I'm from Philadelphia and this is the most authentic cheesesteak in the entire city of Houston. If you want the real deal Holyfield Philly cheesesteak experience this place is the one.


Dogs & Cream’s menu highlights great quality food that can be prepared fairly quickly. So, while the Brand may not average 3-minute service times like some of the other National fast-food chains, they are able to serve guests in about 5 minutes on the average and the food is hot & fresh all the time. Their menu also provides a wide variety of options so there is sure to be something pleasurable for everyone. Dogs & Cream is known for great customer service. As mentioned earlier, the food is made to order so there are never bad experiences due to old food. When you factor in the obvious pride the Brand takes in the level of cleanliness in their restaurants, it is truly a rewarding experience anytime you visit.


Please note that we are currently not shipping or delivering pies. Catered orders (which includes the purchase of 5 or more pies) will continue to be delivered. Questions? Email us at firstname.lastname@example.org
About this quiche:
Our creamy custard is filled with turkey ham, broccoli, red pepper and smoked Gouda cheese in a savory crust.
Ingredients: Eggs, Milk, Turkey Ham, Broccoli, Red Pepper, Garlic, Salt, Pepper, Flour, Butter, Shortening.
Contains: Milk, Egg, Soy, Wheat


So, you’re trying to lose weight, right? Well, one excellent food for weight-loss is almond butter. It may be hard to find in shops, but it’s well worth obtaining. Right here are a couple of methods it can aid you lose extra pounds. For beginners, it includes top quality healthy protein, which helps you feel full for a longer amount of time. This can be an excellent point for individuals who are diet programs. If you’re dieting, you normally consume very little food and also frequently have to rely upon supplements as well as other kinds of nourishment to feed yourself. Protein keeps your body pleased and provides you that boost of energy you require to keep relocating throughout your diet regimen. An additional point it does well is that it maintains you from eating excessive fat. The majority of diet regimens require you to badly restrict your calorie intake in order to drop extra pounds. This is a tough thing to do, because our bodies like fat. Almond butter is high in fat, so you’ll need to discover other ways to see to it you do not over-stuff on your own. This is where an additional advantage of this food enters play. Since it’s high in fat, it helps to melt more calories. Boosting your metabolic process through exercise, as an example, helps you shed more extra pounds, yet it likewise aids to boost your metabolic process through the food you eat. By taking a dose of almond extract with water and also adding honey, you can develop homemade sporting activities consume alcohol that can enhance your endurance for any kind of kind of exercise. Also if you do not believe you can drink an entire container of almond essence, it’s useful to recognize it will certainly still give you a helping hand in shedding calories. Finally, it does not have a great deal of empty calories or vacant starch, which can be become fat if they’re consumed in huge amounts. Most of almonds are monounsaturated, which indicates they carry comparable nutrients to various other kinds of fat, yet do not give a lot of vacant starch. In fact, almonds consist of none of the hydrogenated fat or cholesterol that can trigger illness in your body. When you include every one of these terrific advantages to an already healthy and balanced diet, it’s simple to see why almonds can aid you reduce weight and also feel better. If you’re not ready to go totally nuts as well as start consuming only almond products, you can still include them right into your diet regimen. They make excellent additions to yogurt, salads, grain, granola bars, oat meal and more. As well as due to the fact that it’s so high in protein, you can obtain a quick energy boost by combining almond butter with a glass of skim milk or yogurt. You’ll have the ability to keep your carbs down too, given that the all-natural sweet taste of almonds makes it easier to limit the amount of bread, rice, pasta and various other grains you have in your diet. By including this nut in your life, you can take control of your weight and also wellness and put an end to the continuous fight with fat.


Building a good health is the most priority among all the health freaks persons. You would always dream to have a body that could be attractive and also fit and fine. Building muscle and get ripped, demands a constant and healthy nutrition along with fitness methods. If you are eager to build muscle and get ripped, you have to follow a good nutrition habit and also consult a fitness expert, who can guide you when and how to keep your body healthy with important fitness tips.
A good nutrition
A good nutrition or food is necessary to build your muscle. To develop defined muscle you have to eat lean proteins with balanced with healthy fats and also complex carbohydrates.
Healthy diet plan
When it comes to follow a healthy diet plan, it really becomes very complicated where to start and how to develop the lean muscle.
Don’t skip your meals
If you want to achieve a good health with muscle and get ripped, don’t skip your meals. If yours eating habit doesn’t based on the right food intake, it would be very difficult for you to get ripped.
Get advice from an expert
You must plan your workout procedure, take fitness experts suggestion, choosing the right food that could help you to get ripped and also build muscle.
Getting a ripped body is your dream, and you would definitely want to work hard to make it happen.
Perform High Intensity Interval Training with YIX Training
Eat protein food
You have to eat protein food, which could help to keep your metabolism high and also helps to preserve your muscle mass.
You have to consume less carbohydrate on a daily basis: make sure you eat less Sugars and Starches and eta vegetables and fruits instead
If you include an adequate portion of healthy fats, oils, nuts and also lean meats, then, it could be a great nutrient for your body and also enhance satiety
Minerals and vitamins.
You must include several vegetables, fruits, fiber to your diet, which are filled with crucial minerals and vitamins.
Try to intake more fiber, which could burn your body fat faster.
Drink a lot of water
Drink at least 64 Oz water regularly. Your body is already settled with 70 percent of water, which goes to your lean muscle. If you intake the recommended amount of water daily, it would help your muscle grow and also provides strength.
If you want to get ripped must have well defined muscles and with less body fat. So choosing the right food is exceptionally important, along with day to day workout, strength training, high intensity interval training and cardio training.
Below is the list of few recommended Food you should consider to add to your diet:
So try to choose the right diet, get ripped, build muscle and be fit and fine.


Welcome to La Cloche Bar and Restaurant. We serve local Perigourdian dishes and modern European cuisine. All our dishes are home made. We are currently closed and hope to be open soon.
We serve local Perigourdian dishes and modern European cuisine. All our dishes are home made.
11.30h - 14h and 18.30h - 22h (closed Mondays)
A traditional three course Roast Dinner at 23€ or alternativey just the Roast Dinner for 14,50€ (Vegeterian option available on request reserved in advance).
11.30h - 18h Sunday's only
Je Dis Jazz and their friends join us once a month for our Jazz Cafe. Always different to keep it entertaining and fresh. Come along and enjoy the gentle atmosphere amongst friends with good food and wine.


Search for your next opportunity
Excel Recruitment is looking for all levels of temporary Relief Chefs to work in Healthcare, Hospitality and Contract Catering units across all areas of Dublin.
If you are between jobs, already working part-time, looking for a few extra hours, or looking to work every day, we have plenty of opportunities for you to earn a great hourly rate with flexible working hours and days per week.
While working as a Temp Chef with our company, our Permanent Recruiters who are actively looking for staff could offer you a full-time position while you add experience to your knowledge.
Benefits of the Chef Job
- Work-life balance
- Weekly wages
- Excellent rates of pay
- Paid holidays
Responsibilities of the Chef Job
- Prepare all food items to order as requested within specified time limits
- Prepare portions of meat, fish, and poultry
- Prepare desserts and cakes when required
- Label all food items for food safety and shelf-life standards and follow HACCP procedures
- Comply with food safety and temperature standards
- Keep the kitchen area neat, clean, and sanitary
- Stock control of food items in your section according to specifications
Requirements for the Chef Job
- Experience as a Chef in a fast-paced kitchen
- Full-service restaurant kitchen experience is desired
- Healthcare chef experience is desired
- Ability to adjust to high-pressure situations in a busy kitchen
- Always conduct yourself professionally while setting the standard for all team members
- express ideas and convey information clearly, effectively, and professionally
- Strong communication skills
- Strong interpersonal skills
- Must have a car due to some locations being unreachable by public transport
Come join our team by applying for this Chef Job below or call directly to Julia on 87 701 3426.


Sheep casings are the natural intestines of sheep, which are commonly used for the production of various types of sausages, salamis, and other cured meat products. The use of sheep intestines as casings for food dates back thousands of years and has remained a popular choice for many cultures around the world due to its natural, edible, and versatile properties.
Sheep intestines, like those of other mammals, are made of a delicate and permeable membrane, which is ideal for the preservation and aging of cured meats. The thin and elastic nature of sheep casings allows the meat to be tightly packed and gives the final product a unique texture and flavor. Furthermore, the membrane of the sheep casing is porous, which allows the cure and smoke to penetrate the meat and contribute to the development of the final flavor and aroma.
The process of preparing sheep casings for use in food production begins with the removal of the intestines from the animal. The intestines are then thoroughly cleaned and inspected to ensure that they are free of any damage or contaminants. The casings are then soaked in a solution of salt and water to help preserve and soften them, making them easier to work with.
Once the casings are cleaned and softened, they are ready to be used in the production of various types of sausages and cured meat products. The casings are typically filled with the ground meat mixture, which is then packed into the casing, either by hand or with the use of specialized machinery. The packed casings are then tied off at the ends and hung in a cool and humid environment to allow the cure and aging process to take place.
The use of sheep casings provides many benefits over synthetic and artificial alternatives. For one, sheep casings are a natural product, which means that they are biodegradable and do not contribute to environmental waste. Additionally, sheep casings are edible, which means that the entire product can be consumed without the need to remove any inedible components.
Another benefit of sheep casings is their versatility. They can be used for a wide range of products, from large salamis and sausages to smaller snack-sized products. The thin and elastic nature of sheep casings also allows for a wide range of textures and flavors to be created, making them ideal for the production of traditional and unique cured meat products.
In conclusion, sheep casings are a popular choice for the production of various types of sausages and cured meat products due to their natural, edible, and versatile properties. Made of the delicate and permeable membrane of sheep intestines, these casings provide a unique texture and flavor to the final product and are an environmentally-friendly alternative to synthetic and artificial options. Whether you are a seasoned sausage-maker or a beginner, sheep casings are a great choice for creating high-quality, delicious cured meat products.


Updated: May 2, 2022
On Wednesday February 3, 2021, SBCWA President Candice Hom and members delivered around 250 free drinks and Chinese box lunches to doctors, nurses, and healthcare workers at Providence Little Company of Mary Medical Center in Torrance. This is a gesture of gratitude for their hard work during the COVID-19 pandemic.
There were various options of Chinese dishes in the lunch boxes, such as fish stick, fish fillet, pork chop, fried chicken thigh, and vegetable. We hope they enjoyed the lunch and received the support from the community!


Iceland’s Ultimate Luxury Dinner at Dill Restaurant
After a long day enjoying Iceland’s famous and unforgettable spa retreat at Blue Lagoon, I am indeed very hungry. And Iceland has a lot of healthy, Scandinavian food to offer. But do not think of ever missing a luxury dinner at Dill Restaurant. Iceland’s most rewarded restaurant. as well as its first and only Michelin-starred restaurant.
About a Luxury Dinner at Dill Restaurant
Dill was opened back in 2009 and is now a modern Nordic restaurant rediscovering Icelandic culinary traditions. A luxury diner at Dill Restaurant would include local ingredients of the highest quality, including a lot of dry fish, a other dark Northern flavors.
The chef and his team also strive to use ingredients growing wild in Iceland, which makes this restaurant even more peculiar. The use these when at the peak of their natural flavor and trying not to alter their natural taste. The chef also uses preserving techniques which were already used by the Nordic ancestors, such as salting, drying, smoking, pickling and fermenting.
Dill’s Interior Design
Located in a former barn in Hverfisgatan 12 in Reykjavik, Dill has been designed by interior designer Halfan Pedersen, who’s also behind the interiors of Kex Hostel and Snaps. A luxury dinner at Dill Restaurant would in fact be characterized by a very distinctive industrial style and colours. Such as the grey from the un-mended and cracked walls.
The dark and muted greens of the lamps, the bar stools. And the darker, warmer tones of the leather and the wood. Because of its outstanding and memorable interior design, in fact, Dill has been nominated for the Restaurant & Bar Design Awards of 2015. Making a luxury dinner at Dill Restaurant not just a delicious meal, but an adventure into on of the best designed restaurants I have been to.


The partnership provides grants to food and agriculture businesses that support local and regional agricultural production.
“We are excited that the RFSI program will provide new opportunities for the many people and companies that feed, fuel, and clothe the world,” said Oklahoma Secretary of Agriculture Blaine Arthur. “This will be a great resource for our state’s producers.” At the same time, it contributes to benefiting our food supply chain. ” (Photo: Oklahoma Department of Agriculture, Food and Forestry)
OKLAHOMA CITY — The Oklahoma Department of Agriculture, Forestry and Food will enter into a cooperative agreement with the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service under the Resilient Food System Infrastructure (RFSI) grant program. More than $6.3 million in competitive grants are available for projects designed to build resilience across the middle of the supply chain.
Oklahoma Secretary of Agriculture Blaine Arthur hopes the program will increase supply chain resiliency.
“I’m excited that the RFSI program will provide new opportunities for the many people and businesses that feed, fuel and clothe the world,” Arthur said. “This program will be a great resource for Oklahoma producers while also benefiting the food supply chain.”
The partnership provides grants to food and agriculture businesses that support the production of local and regional agricultural products.
ODAFF Market Development Coordinator Jason Harvey said grants are awarded through a competitive review process.
“Strong proposals should aim to create more diverse local and regional market options,” Mr Harvey said. “This funding will create new sources of income for Oklahoma producers and create more economic opportunities for our communities.”
The RFSI program offers two types of grants: infrastructure grants and equipment-only grants.
Infrastructure grants range from a minimum of $100,000 to a maximum of $1 million and must be completed within two years. Equipment-Only Grant amounts range from a minimum of $10,000 to a maximum of $100,000.
Applications for infrastructure grants will be accepted until February 23, 2024.
Applicants will be able to ask questions during a live webinar scheduled for January 9th at 10am. For more information about the RFSI program, contact Jason Harvey at 405-606-1477. To apply, please download the application form from the ODAFF website.
– Oklahoma Department of Agriculture, Food and Forestry


Do you eat with a spoon? Leave this habit and know by hand
Do you eat with a spoon | Eating foods with hands benefits: In today’s young generation, the trend of eating with fork and spoon has increased a lot. Whatever be the food, they immediately hold the spoon in their hands. But, by eating food with a spoon, you do not get many benefits of eating food with hands.
Yes, eating with hands has been said to be more beneficial than eating with a spoon. If you want your digestive power to be strong, then you should eat with your hands. It is also said that eating food with hands instead of spoon helps in reducing weight. According to Ayurveda, food is digested quickly by eating with hands.
When you eat food with your hands, you eat it with full taste and this gives a different taste to the food. Let us know what are the benefits of eating food with hands instead of spoon.
Benefits of Eating with hands | Do you eat with a spoon
According to a news published in food.ndtv.com, when you eat food with hands, it leads to better exercise of the muscles of the hands. The tradition of eating with hands has been going on for centuries, which today’s generation is forgetting.
However, even today most people prefer to eat with hands. They also feel comfortable in eating in this way.
According to Ayurveda, it is believed that the nerve endings present in the fingertips promote digestion. In fact, when you eat with your hands, you are more aware of the texture, taste and aroma, as you eat using your hands and fingers.
Eating with hands also improves blood circulation. This also exercises the muscles of the fingers and hands, which improves blood circulation. The more you maintain the movement of your hands, the smoother the blood flow will remain.
When you eat rice, pulses, mix vegetables together or cut pieces of bread, then the bones and joints of the fingers also work properly.
There are many types of bacteria or flora in the human body, which are present in places like hands, mouth, throat, intestines and stomach. They protect us from harmful bacteria that grow in the environment. When you eat with your hands, the friendly flora protects our digestive system from exposure to harmful bacteria and stimulates the digestive system.
But, you must clean your hands thoroughly before eating, otherwise harmful germs, bacteria present in hands, nails can also make you ill.
According to a study published in the journal Appetite, when people ate with their hands while reading a newspaper or watching television, they felt less hungry during snack-time and opted for a lighter snack.
The researchers concluded that eating with hands promotes feelings of fullness and satiety compared to eating with cutlery.
Eating with Spoon & Fork | Do you eat with a spoon
According to a study, people eat fast with spoon and fork, which is linked to blood-sugar imbalance in the body. This can further increase the chances of getting type-2 diabetes, so leave the habit of eating with a spoon and eat with hands instead.
When you eat with a spoon, you do not know how hot the food is, and your mouth burns. Actually, on eating hot food with a spoon, the temperature of the spoon also changes, due to which the fork or spoon gets hot. When you eat with your hands, you can always feel how hot the food is.
You eat more slowly with your hands than with a spoon. While eating with hands, you come to know what and how much you have eaten. Overeating is one of the biggest factors of weight gain. Managing food portions plays an important role in controlling weight. In addition, using hands gives you a better and more enjoyable eating experience.


Sushi is my go to food for when I am in a rush and super hungry.
Like rice paper rolls, I feared making my own, homemade sushi (cue flashback to unintentional sushi salad bowls). However, when you make it at home you can fill your sushi with a endless list of yummy flavour combinations.
To get you started you on the sushi train too I have listed some of my favourite sushi fillings below. They are a little different than your classic fillings so perhaps you haven’t tried them yet!
I have also included some useful tips for preparing sushi so that you too can avoid the unintentional sushi salad.
Spectacular sushi filling combos
- Canned tuna mixed with kewpie mayonnaise (use the wasabi infused one if you can!), lettuce and tamagoyaki.
- Vegan party: Lots of pumpkin, lots of lettuce and a little bit of umeboshi.
- Bacon, pumpkin, lettuce
- Classic twist: Sashimi tuna, sesame seeds, avocado, shiitake mushrooms marinated in shoyu.
- Crispy salmon skin
- Sesame seeds
- Kewpie mayonnaise
- Dried fish flakes
- Dried onion flakes
- Chia seeds
- Micro herbs
How to make sushi rice
Add 1 cup of rice of choice (brown rice and sushi rice work best) to 2 cups of water and bring to a boil. Cover and simmer for around 30 minutes. Leave to sit with lid on for 10 minutes.
Put rice into a wooden bowl (important)
Mix 2 tbsps of soy sauce, 1 tbsp of rice vinegar, 2 tbsps of mirin and a bit of salt in a bowl.
Add this to the rice mixture and cut lines through the rice with a spatula.
Now it is ready to use!
How to make tamagoyaki.
Tamagoyaki is a delicious Japanese omelette that is definitely worth a try in sushi. And it is actually pretty easy to make!
This is how I make it:
- 3 free range eggs
- 4 tbsp dashi broth
- 2 tsp tamari
- 2 tbsps mirin
- grapseed oil for cooking
Gently whisk together all the ingredients.
Oil a pan and heat it on a medium- high heat.
Pour a thin layer of the mixture on the pan and wait until it is just cooked on the bottom. Roll the omelette up and leave on the side of the pan. Pour in the next thin layer and once it is just cooked roll it over the previous layer. Repeat until you have used up all the mixture.
*You will have to re-oil the pan as you go along.
Make sure that you are using high quality nori paper as it will be less likely to break.
Place nori on a bamboo rolling mat and smooth a thin layer of rice across the nori leaving 3 fingers worth of space at the top.
It is important that the end of the nori paper is touching the end of the bamboo mat closest to you.
Add toppings to the side closest to you and begin to roll the sushi while tucking the fillings in.
*Note- Do not wet the nori paper around the edges- this will only make it soggy and difficult to roll.
Place the rolls in the fridge to cool down and voila! You have made your own delicious sushi.