Monday, July 11, 2011
The Scotch Plains Farmers' Market and Blueberry jams
The Scotch Plains-Fanwood Farmers' Market is held on Saturdays 9am-2pm in the downtown. Maria and I had our plans to buy blueberries for jam, but when we saw all the tables we got excited and had to buy at least some corn, tomatoes, peaches, too. Right now blueberries are in season and plentiful and I bought 8 pint containers, about 6 lbs, to make jam.
The sign displayed above the table states that the produce is "Jersey Fresh". That is a designation I like to look for, because it means that the food crop is grown on New Jersey farms. It's one of the programs of the NJ Department of Agriculture to promote the produce of our state. Another designation is "Jersey Grown" which applies to nursery stock like shrubs and trees. When you can, support your local farmers! Here is more information on "Jersey Fresh" and lists of local farms, http://www.state.nj.us/jerseyfresh/.
Getting back to the house, we met Elisa and started making jam. We worked together on the whole process, from washing jars, to prepping ingredients and then cooking and jarring the jams. Happy to say we all worked very efficiently together in the hot kitchen.
First we made the blueberry spiced jam recipe from Alton Brown, found on the web and reproduced here. His instructions are very detailed, orderly and understandable. The jam is a real winner! Our only complaint was the actual yield of 5 jars with leftover was less than the planned yield of six 8oz jars. So I must tinker with the recipe to make more.
Blueberry Spiced Jam, from Alton Brown,
Blueberries, 2 pints, 12 oz each
Dry pectin, 1/3 cup
½ teaspoon star anise, ground fine
¼ teaspoon ground or grated nutmeg
2 tablespoons lemon juice
5 tablespoons cider vinegar
Sugar, 3 cups
Water, ½ cup
Wash blueberries well and pick out stems etc. Place them in a large stockpot over medium heat. Add the pectin and stir, then add spices, lemon juice and vinegar. Bring to a boil, stirring to prevent sticking and boil gently for 5 minutes to cook the fruit and release juice and air. Add the sugar and the water and bring to a high boil, stirring constantly, boil hard for 1 minute. Test for jell. Skim the foam. Fill the jars. Even adding the extra half cup of water (unusual step) the actual yield was 42 oz. less than expected. The jam was medium jell, nice smooth texture with pieces of berries distributed, and great tasting.
Lemon Thyme Herb Jelly, yield 32 oz, two 8oz and four 4oz jars
This recipe is from the BH&G canning magazine. This magazine format cookbook is so appealing and has many unusual and intriguing recipes. I think will try to do them all. Anyway, the herbs are from my home garden, but it was necessary to buy the apples at the supermarket. BH&G on page109 had a good traditional way to extract fresh apple juice by cooking the apples till soft, straining the juice through a cheesecloth, taking up a lot of time. Of course, being a traditionalist and glutton for punishment, I did it and earned a fresh apple-flesh colored juice and a quart of nice pure applesauce as a bonus. The most important point of this long process is that the apple juice has lots of natural pectin because the apples cook with the skins and cores.
This recipe is simple from this point on.
Pick and wash two large handfuls of herbs, enough to make a cup or more of chopped herbs. I used lemon thyme alone.
3 cups unsweetened apple juice
¼ cup lemon juice
1 package dry pectin, (1/3 cup)
4 cups sugarThis jelled very well, in fact, it was hard to skim off the foam, because it set so quickly.
Put herbal juice, lemon juice, pectin and sugar into the pot and bring to a full rolling boil, stirring constantly. Boil hard for one minute. Turn off heat, and test with a metal spoon for jell. This jelled very well, in fact, it was hard to skim off the foam, because it set so quickly. Reaction to this varied from “love it” (me) to “very good”, to “how to serve it?” Generally, the texture was a medium jell, fairly clear pale yellow color, and sweet lemon taste, not strongly herbal.
We made a recipe for jam without pectin, cooking the fruit for a half hour on a slow boil to thicken it. The blueberry apple mixture did thicken, but the product is sticky, not like jell, and has an overcooked bitter sugary taste. This has happened to me before with fruits low in pectin. I like the bright taste and texture that pectin makes. Not every recipe is a winner.


Winter is still staying cozy, but with February comes that holiday that is all about love (Valentines Day, for those who have forgotten, here is our quick inserted reminder!), and that love translates to beer so well.
Whether it is your own love for beer, or get that special beer lover in your life something they will enjoy, Valentines day is a great time to express your love with beer!
There are some fabulous Valentines Day Beer Gift Guides out there, such as the one DRAFT put together for the 6 Valentine’s Gifts for Beer Lovers, and there is even a dedicated Valentines Day Beer Gift sets on beergifts.com and other sites, but we are going to break things down for you to give you a list of great Beer Lover Valentine’s Day Gifts and Ideas.
1) First, the easiest, give the gift of beer! – Grab a growler or make your own 6 pack of delicious beer, and give it to your loved one (or yourself!). It is easy to decorate with personalized touches and hearts to make it even more special, and maybe your local brewery is even doing a Valentines Day beer.
2) Date Night at a Taproom – Several breweries are having Valentines Day date night specials or events, and if they aren’t, make your own! Head to a taproom on Valentines and make a toast of your love with a pint and food (if they have it, or if not, many taprooms let you bring your own food to enjoy).
3) Chocolate + Beer = Perfection – Chocolate can actually go quite great with certain beers. Search around for chocolate varieties that are known to go well with certain beers, grab them both, and enjoy! Several breweries also have chocolate based beers or the infamous Chocolate Milk stouts, yum!
4) Beer Cooking – Plan a date night in and cook with your favorite beers (and enjoy another pint at dinner, too!). Beer and food are a great combo, and cooking with your special someone will make any Valentines day better. Research online for great beer-centered recipes, and head to your liquor store or taproom to pick up your favorite brew to cook with.
5) Beer-infused Gifts – Nowadays you can buy hop candy, beer soap, and so many things with beer, and all make great gifts for any beer lover. Local stores and many online shops carry a wide-range of yummy or useful beer infused gifts that your valentine will love!
No matter how you decide to celebrate Valentines Day, or if you condemn the holiday it all together, beer is a great addition to the mix no matter what!


The Iron House is a café bar/restaurant in the centre of Norwich. They approached us to develop content for their website, set up at the time of their launch.
The Iron House Brasserie
Encourage people to try a newly opened restaurant
Morning at the Iron House is a time to unwind and enjoy great food and drink in light, modern surroundings.
From 8.30am to 11.30am, we offer freshly cooked breakfast for every taste and appetite, from light continental through to full English, as well as a full range of coffees and speciality teas.
Newspapers are always available, and you can use our free wi-fi to browse your favourite sites or check your email.
Take time out before the working day begins to join us for a few minutes, and reach your desk feeling refreshed and relaxed. Or pop in mid-morning for a drink and a snack to watch the world go by.
If work won’t wait, why not meet your colleagues here? Our space is quiet enough for an informal meeting, and you’re welcome to book our Corner Room or Low Room for your gathering free of charge.
Come along to the Iron House in the afternoon for refreshment, conversation or just a quiet moment alone.
Located right in the centre of Norwich, we’re perfectly placed for meeting friends, informal work meetings or a break from shopping.
If you appreciate the craft and ceremony of making ‘proper’ tea (as we do), check out our range of refreshing loose-leaf teas, served in individual pots for the perfect brew.
Our delectable cakes and pastries are all baked on the premises, with the selection changing daily. They include irresistible favourites like carrot cake, shortbreads and flapjacks, or something different like malted milk muffin, gluten-free chocolate cake, lemon and poppy-seed cake or glazed blueberry and raspberry muffin.
Evening at the Iron House means good company, superb food and fine wines in a beautiful contemporary setting.
With its central location, The Iron House is perfect for eating before the theatre or cinema. We are within ten minutes’ walk of Theatre Royal, Maddermarket Theatre, Norwich Arts Centre, Cinema City and Norwich Playhouse, and just 200m from St Andrew’s multi-storey car park.
We aim to offer an evening dining experience that is relaxed, welcoming and above all enjoyable. Call us on 01603 763388 to book or just call in any time from afternoon to 9pm and we’ll be happy to serve you with drinks, a light meal or a full three-course dinner.
If you’re ordering à la carte, you can choose from much-loved classics like succulent fillet steak, tender slow-cooked belly pork and delicate grilled sole. Or try something a little different – tasty smoked haddock risotto, or our wonderful vegetable pithivier. All plates come with vegetables of the season or salad.
Afterwards, choose a delicious dessert such as flourless chocolate tart, apple crumble, white chocolate cheesecake or our scrumptious cheeseboard.
To accompany your meal, choose from our list of red, white, rosé and sparkling wines from Europe and the New World, all available by the glass, as well as bottled beers, traditional soft drinks, fruit juices and pressés.


There are a great many problems in the world today and the commercial food system is one of the most impactful. Participating in and thus supporting the current food system creates health issues, sustains immoral practices, is damaging to the environment, and restricts local farmers and producers from being able to scale up or often to even exist. The Agora Food Club aims to allow its members the ability to eat local, naturally raised food and products as well as support local individuals who follow these practices. The majority of what we offer comes from less than an hour away from our physical location. Our standards are very similar to certified organic and we personally inspect and work with our suppliers to ensure the best products possible for members.
The Agora Food Club is not a traditional store. We actually do not sell anything ourselves but rather have a unique structure for the best attainment of our members’ goals and for the protection of all involved. This includes being representatives for members, being a food aggregation hub, and supplying the majority of our members’ groceries on a weekly basis.


Washington Times — Kyorin University professor Yoshihiko Koga found that test subjects who ate ice cream for breakfast performed better on a computer-based mental-exercise drill than a control group, the Daily Mail reported Wednesday. “Professor Koga found that ice cream eaters fired off an abundance of high-frequency Alpha-waves,” explained the Daily Mail. “These waves are linked with reduced mental irritation and high alertness.”
According to the Daily Telegraph, Mr. Koga, “is a specialist in psychophysiology, with his studies including looking into links between certain types of food and reduced stress.”
As with virtually all dietary research, however, there’s a caveat. Mr. Koga “has yet to determine a firm connection between the mental boost delivered by ice cream and a specific ingredient,” said the Daily Telegraph, and the boost in performance may well be largely psychological, “in the sense that ice cream is a treat that triggers positive emotions and added energy.”
I’m going to go out on a limb and say that specific ingredient is sugar.
Much like Ross Gellar, I don’t like ice cream because it’s too cold and hurts my teeth. But I do love Dippin’ Dots. It’s been the Ice Cream of the Future for about 30 years now and I still believe it will one day catch on in the mainstream and be the ice cream of the present.


The proposed changes promote food security, maternal and child health, and increase flexibility for participants
Wash., Nov. 17, 2022 – The USDA’s Food and Nutrition Service announces proposed changes to the foods prescribed to participants in the Special Supplemental Nutrition Program for Women, Infants and Children, known as WIC. These science-based revisions include National Academies of Science, Engineering, and Medicine (NASEM) Recommendations and Dietary Guidelines for Americans, 2020-2025.
“The USDA is committed to advancing maternal and child health through WIC and helping mothers, babies and young children thrive,” said Secretary of Agriculture Tom Vilsack. “These proposed changes will strengthen WIC – already an incredibly powerful program – by ensuring it provides foods that reflect the latest nutritional science to support healthy eating and a bright future.”
The WIC Food Packs are specifically designed to supplement the foods and beverages already consumed by participants and to fill key nutritional gaps to support healthy growth and development. Food and Nutrition Service, or FNS, is suggest changes Adapt food packaging to the latest nutritional science and support equitable access to nutritious food at critical life stages.
Taken together, the changes will increase current levels of support while providing WIC state agencies with more flexibility to tailor packages to personal and cultural dining preferences and special dietary needs, and increase diversity and choice for WIC participants, making the program more attractive to current ones and potential participants.
“For the more than 6 million mothers, babies and young children who participate in WIC—and the millions more who are eligible to participate—these proposed revisions have the potential to have positive, lifelong impacts on health and well-being,” Stacy said Dean, Assistant Secretary of State for Food, Nutrition and Consumer Services.
The proposed changes support fruit and vegetable consumption by increasing the quantity offered and the varieties available for purchase. Congress previously instituted a significant but temporary increase in the benefit granted to WIC participants for the purchase of fruit and vegetables. FNS proposes making this increase permanent, giving participants up to four times the amount they would otherwise receive. FNS is also proposing revisions that give participants a wider variety of fruits and vegetables to choose from and adjust the amount of juice to reflect dietary recommendations that emphasize whole fruits and vegetables.
Other proposed changes include, but are not limited to:
- Expanded whole grain options to include foods like quinoa, blue cornmeal, and teff to reflect dietary recommendations and accommodate individual or cultural preferences.
- Providing more non-dairy substitute options like soy-based yogurt and cheese – and requiring lactose-free milk to be offered.
- Including canned fish in more food packaging to create more equitable access to these underconsumed foods.
- It must be offered in addition to dried canned beans.
- More flexibility in the amount of formula provided to partially breastfed infants to support individual breastfeeding goals.
These – and all proposed changes – are based on the NASEM report “Review of WIC Food Packages: Improving Balance and Choice” and the latest edition of the Dietary Guidelines. Revisions are also informed by the FDA-EPA recommendation on eating fish and feedback from WIC participants, state and tribal partners, and other government agencies.
FNS encourages all interested parties to visit and provide feedback on the proposed changes www.regulations.gov. The comment period runs from November 21, 2022 – February 21, 2023.
WIC is one of the highest performing, evidence-based public health programs with a long history of improving children’s health and developmental outcomes. Participants receive specialized nutrition, essential resources — including nutrition education, breastfeeding support, and immunization screening — and referrals to health and social services.
WIC is also uniquely positioned to reduce racial disparities in maternal and child health. WIC participation rates are highest among WIC-eligible Hispanic and non-Hispanic Black people, and the previous updates to WIC food packs were shown to improve access (PDF, 248 KB) on healthier foods for Hispanic and Latino WIC participants.
Given the proven benefits of the program, FNS is committed to modernizing WIC to maximize its impact throughout the eligibility of participants. The ministry recently announced several big investments to modernize WIC, support innovation and help reach more mothers and toddlers. To learn more, visit the WIC modernization and innovation site.
The USDA’s Food and Nutrition Service works to end hunger and improve food and nutrition security through a number of more than 15 nutritional assistance programs, such as the school breakfast and lunch programs, WIC and SNAP. Together, these programs serve one in four Americans over the course of a year, promoting consistent and equitable access to healthy, safe, and affordable foods essential for optimal health and well-being. FNS also provides science-based nutritional advice through co-development of Dietary Guidelines for Americans. FNS report “Leveraging the White House Conference to Promote and Enhance Food Security: The Role of the USDA Food and Nutrition Service‘, highlights how the agency will support the Biden-Harris administration National Strategy (PDF, 776 KB), published in conjunction with the historic White House Conference on Hunger, Nutrition and Health in September 2022. To learn more about FNS, visit www.fns.usda.gov and follow @USDANutrition.
USDA is an equal opportunity provider, employer and lender.


It’s fitting that my first post about food should be about pretzels? Why? Because every time I make them I get requests to make them in bulk. Plus pretzels are highly customizable and a great snack food.
First thing is first, pretzels come in so many different varieties. There’s the super chewy and dense pretzels that are a deep brown on the outside. You often see these pretzels at sporting events. Then there are soft, airy and chewy pretzels that find themselves littered across American malls. The one I am posting about is a cross between the two – but better. You haven’t had pretzels until you’ve had homemade pretzels. I can guarantee it.
The pretzel recipe I adapted was from Alton Brown. You can find the original recipe here. I made very few but important changes (in my opinion) to the recipe.
Important tips to remember:
1. When mixing the dough, make sure you add enough dough so that it doesn’t stick to sides of your mixer.
2. After you clean out the mixing bowl, pour about a tablespoon of vegetable oil and cover the whole bowl. I usually add the oil and let it roll around the bowl.
3. If you want to have super fluffy pretzels, let it rise longer than the allotted time. It will be super fluffy and not quite pretzel-like though.
4. If you do not have a large quart sauce pan, feel free to use a 4-5quart sauce pan and use 5 cups of boiling water and 1/3 cup of baking soda.
5. If making “mini” pretzels, feel free to divide the dough into 16 pieces instead of 8. I do this ALL the time.
6. I modified the recipe to make the pretzels a cross between the typical mall pretzel and the authentic bavarian type. If you prefer more a deeper brown bavarian-type pretzel, then follow the original recipe.
Here’s an illustration of how to assemble the pretzels as well as what a pretzel looks like with toppings:
Without further ado, here is the recipe and directions adapted from Alton Brown’s recipe on FoodNetwork.com:
Homemade Soft Pretzels
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast or 2 1/4 teaspoons
4 1/2- 5 cups + all-purpose flour
2 ounces unsalted butter, melted
Vegetable oil, for pan and bowl
10 cups water (use 5 cups if using a smaller saucepan)
2/3 cup baking soda (use 1/3 cups if using a smaller saucepan)
1 large egg yolk beaten with 1 tablespoon butter (melted and cooled)
Pretzel salt or coarse celtic salt
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Feel free to add more flour of dough doesn’t pull away from the side of the bowl. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size (for a fluffier pretzel, let it rise for about 1.5 hours, though it will be less chewy and more airy).
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan. If you do not have a large saucepan or roasting pan, use 5 cups of water and 1/3 cup of baking soda in a 4-5 quart saucepan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 (16 if making mini-pretzels) equal pieces. Roll out each piece of dough into a 24-inch (12-inch for mini) rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and butter mixture and sprinkle with the salt. Feel free to add your own toppings – cheese, scallions, jalapenos, mushrooms, etc. Bake until dark golden brown in color, approximately 12 to 14 minutes (a couple minutes longer if you added any toppings). Transfer to a cooling rack for at least 5 minutes before serving. If you want to freeze and eat later, let them cool down to room temperature and then put them in a freezer bag. When reheating, bake on oven rack for 8-10 minutes at 350 degrees (times will vary depending on oven type)


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Vietnam was launched to espresso in 1857 when a “Coffea arabica” tree was found by a Catholic priest of French descent. Quickly after, espresso plantations grew to signify a significant a part of the native economic system and low turned vital culturally- with regional variations changing into well-liked. Because of the lack of contemporary milk, condensed milk (sweetened) paired with darkish roasted espresso stays a typical variant in Vietnam.
Nonetheless, it wasn’t till the Vietnam Struggle ended and the economic system re-opened that Doi Moi reforms started to permit for restricted personal possession. Quickly after, the espresso business grew and low turned a significant export. Starbucks opened its first retailer in Vietnam in 2013, beginning a precedent for worldwide retailers to comply with go well with.
Vietnam is now the world’s second-largest producer of espresso. Apart from rice, espresso is the biggest commodity exported from the nation, accounting for roughly 18% of all espresso exported globally. Within the ’90s, the manufacturing of Vietnamese espresso boomed after financial and political reforms. Espresso specialty markets haven’t proven any indicators of slowing down for the reason that mid-2000s.
Vietnam largely grows robusta espresso. Robusta is famend for its considerably excessive caffeine content material, but in addition as decrease high quality with a bitter profile. That mentioned, larger high quality arabica espresso retains escalating in manufacturing in Vietnam. Vietnamese coffees usually characteristic earthy/wooden notes akin to Sumatran coffees, with decrease high quality espresso usually described as being flat and missing sweetness. Nonetheless, high quality arabica coffees from Vietnam additionally usually characteristic chocolatey and spicy notes.
Vietnamese Espresso Brewing
At its most elementary, Vietnamese Iced Espresso (aka ca phe da) is created with using medium-coarse darkish roast floor espresso (grown in Vietnam), in addition to a phin (which is a small filter drip cup fabricated from metallic that covers a cup or mug). As soon as sizzling water will get poured in, sizzling espresso drops are slowly launched by the phin right into a mug. This completed sizzling espresso cup is then rapidly poured into an ice-filled glass, and the ultimate result’s a Vietnamese iced espresso. This small-but-strong drink is slowly brewed and will be likened to a caffeinated and thick espresso. You may as well set the brew to drip slowly over ice—a course of you may watch occur at a number of metropolitan road corners in Vietnam.
Vietnamese espresso is usually consumed “ca phe sua da”—that’s to say, with condensed milk (sweetened) added to Vietnamese iced espresso. This drink is created as soon as a espresso cup is crammed up with three tablespoons (give or take) of condensed milk (sweetened) earlier than the filter drip course of transpires. This steadily consumed beverage is comprised of some substances: condensed milk, espresso, and water. A Vietnamese press is historically used to create espresso this fashion; nevertheless, this specific recipe requires a pour-over espresso cone. Brewed espresso will be substituted for espresso should you lack a cone. Usually, Vietnamese iced espresso is made in particular person servings, however you may serve roughly 4 individuals from a batch made utilizing this recipe. Guarantee that a darkish roasted espresso with a daring taste is used as a result of the ice and condensed milk will find yourself diluting the beverage.
Use a heatproof storage container to carry the espresso grounds. Boiling water ought to be slowly poured over the espresso grounds with rounded actions for balanced saturation. Don’t stir—enable a five-minute steep.
Use a paper-made filter to line a espresso cone. The cone ought to be positioned over a heatproof container.
Pour the espresso slowly by means of the paper filter, letting the liquid drip fully by means of. This could create roughly two robust cups of espresso. Discard the espresso grounds and filter. The sweetened condensed milk ought to be stirred into the steeped espresso till it’s blended nicely.
Put ice cubes into about 4 glasses. Pour the steeped espresso combination into the glasses. Instantly serve the drinks or place them within the fridge. If doing the latter, make sure that the glasses are coated, and hold them refrigerated for so long as three days. This drink ought to be served over ice cubes.
Vietnamese Egg Espresso
Ca phe trung is translated to imply Vietnamese egg espresso. This drink is normally served in Hanoi cafés. It’s created with egg yolk, condensed milk, and brewed espresso. The beverage’s texture and style resemble eggnog and tiramisu.
Assemble the required substances. Brew a dozen ounces or so of robust espresso (espresso-style). This may produce a few servings.
Pour the condensed milk and egg yolk right into a pitcher, then whip the combination utilizing a handheld blender.
Maintain whipping till gentle peaks are fashioned, which is able to double the quantity.
Pour the espresso into the 2 espresso cups, then use a spoon so as to add the egg-whipped mixture on prime. Serve and revel in!


Salmon. The secret behind salmon’s anti-aging superpower is in its heavy dose of omega 3 fatty acids. These good fats fight the chronic inflammation that plays a role in the development of age-related conditions, like dementia. Salmon is an easy fish to prepare, and even “I don’t like fish” people enjoy its mild taste.
Blueberries. It’s not for nothing that health experts call this berry a superfood. Blueberries are packed with antioxidants, which destroy free radicals, molecules that damage cells and trigger the wrinkles, sags, and bags that add years to our look. Not only are these bite-sized gems tasty, they’re convenient year-round.
Dark chocolate. You’ve likely already seen dark chocolate touted as an anti-aging food in magazines and on big name health shows. And they’re right. The cocoa bean—when processed into dark chocolate—is rich in plant nutrients called flavonoids, which repair cell damage. But put aside visions of gorging on the stuff; the Cleveland Clinic suggests eating 1oz (one small square) a couple of times a week.


The Food Brings You Here The Fun Keeps You Here
Foley's Bar and Grill, located at Meadow Park Golf Course, is a restaurant and sports bar that provides dishes made with the freshest ingredients. In addition, we offer catering and banquet services for your ceremonies and celebrations. Do you have a weekend reunion? Catering will allow your guests to have a good time and enjoy good meals. If you don't have a place, you can also throw a party at our venue in one of our many rooms. Know that whichever option you choose will provide you with unique plates that will have you asking for seconds.


RAW BAR & FISH HOUSE
Located in Parkland, the Whale Raw Bar is a New England themed fish house that specializes in fresh seafood. On the menu is a full raw bar selection, sandwiches and salads. And for all the non-seafood lovers- we even have dishes for you. Some of our signature items that keep customers returning are our Mahi Reuben and Maine Lobster Roll. Specialty items include New England favorites such as Steamed or Fried Ipswich Clams.
The Whale Raw Bar offers its patrons a full liquor bar, select drafts and a variety of wines to choose from. Our full children's menu keeps all family members happy and includes an ice cream sundae for dessert. We even offer pet friendly patio seating for those who wish to dine outside. Check out our doggy menu!


Twice a week we compile our most fascinating features and deliver them straight to you.
This Day In History. During both World Wars, America's agricultural production became a powerful military tool.
Food Rationing in Wartime America. When Dr. Seuss Went to War. The tops of broad beans, which gardeners always pick off, make a delightful dish if cooked as a green vegetable. When young, broad beans can be cooked, unshelled, in a little salted water, and eaten pod and all. Or the beans can be shelled and the pods sliced.
The cooked sliced pods are very good as a hot vegetable or served coldd in a salad. When the beans are older the pods are too tough to eat as a vegetable, but make good stock for soups.
- Woolton pie - Wikipedia.
- Living off Rations with Ration Book Cooking – Day Two.
- Recipes Past and Present - Wartime Recipes ~ Vegetable Stews and Pies?
- American Tapestry (Enhanced Edition): The Story of the Black, White, and Multiracial Ancestors of Michelle Obama (P.S.)!
- Root Vegetables in Wartime Meals eBook: US: zicesijuvoqe.tk: Kindle Store?
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Broad beans which have been allowed to mature in their pods may be stored for winter use. Make sure they are quite dry before packing in airtight tins.
Soak and use as haricots. When buying califlowers, always ask for the leaves as well as the flower, as the leaves make a dish by themselves if cooked as cabbage. The stalks, cooked until tender in a very little salted water and then drained, rolled in browned breadcrumbs and quickly fried in a very little hot fat or browned in the oven, have a nutty flavour and are a new dish to most people. They are also delicious greated raw in a salad.
Shop Avon. Green vegetables must be cooked as quickly as possible as slow cooking destroys much of the vitamin, so follow these rules:- Shred them-that is, slice them with a knife. Tops Broccoli tops, turnip tops and beetroot tops, have good food value and are all excellent if cooked as described above.
Cabbage with Variations All sorts of additions can be made to cabbage as described above. Cabbage with Horseradish Sauce Shred 2 lbs of cabbage and cook as describe.
Root vegetables in wartime meals
Drain and use the liquid for the following sauce: Melt 1 oz fat in a pan, stir in 1 oz flour and cook together for 2 or 3 minutes. Put the cabbage in a heated dish, pour the sauce over it and serve. Spinach Wash the spinach very throughly. Peas When boiling fresh garden peas put a teaspoonful of sugar, if possible, and a little salt in the water as well as the mint, and be careful not to cook them too long or too fast, or they will come out of their skins.
Pea Pods Pea pods provide a delicious dish if the clear-skinned, fleshy pods are used like this. Pea pods also make an excellent stock for soup. French or Runner Beans When young, cook whole with only the tops and tails removed.
Egg and Bacon Pie
Be sure to save the water. Rolled oats and chopped spring onions were added to the thickened vegetable water which was poured over the vegetables themselves.
- Nav Social Menu.
- How to Make Do in Wartime - Food+City.
- Fire In Her Eyes (Young Love Book 2)?
- Citation Information!
The dish was topped with potato pastry and grated cheese and served with vegetable gravy. The content of the pie filling could easily be altered to include whatever vegetables were in season at the time. People realised that meat was in very scarce supply, but that still did not overcome traditions of meat pies. Woolton pie, entirely lacking meat, was not universally well received.
Wartime root vegetable soup – The 's Experiment
An editorial in The Times commented: . When Woolton pie was being forced on somewhat reluctant tables, Lord Woolton performed a valuable service by submitting to the flashlight camera at public luncheons while eating, with every sign of enjoyment, the dish named after him. Professor John Fuller has noted that Woolton pie and similar wartime austerity dishes "were forgotten as quickly as possible when conditions returned to normal".
Related Root Vegetables in Wartime Meals
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The earth egg is really better than other eggs in nutrients? No need to make a fascinating
On October 20, 2018, in the Town of Zhujiapu, Tongren City, Guizhou Province.
((Disclaimer: All the words "People’s Pictures", copyright pictures, is subject to legal protection, use (including reproduced), welcome to purchase: 010-65368384 or 021-63519288.) Already study to earth eggs ( Or call the firewood egg) and the eggs of the cage chicken, the results show that the nutritional value of these two eggs is not very different, it is difficult to say that it is good.
Ma Yue, a professor of the Nutrition and Food Sanity Department of Peking University, said that due to the different feeding methods, the soil itself is more comprehensive than the nutrition you get in the chicken farm, but from the nutrients of eggs, earth eggs Protein, carbohydrate, cholesterol, calcium, zinc, copper, and manganese mean more than 2 times higher than ordinary eggs, and there are more than 2 times higher eggs in earth eggs. This is related to its proportion of egg yolk; but earth eggs Fat, niacin, selenium, etc. are low than ordinary eggs; other nutrients are different. It can be seen that the nutritional value of earth eggs and general eggs has their own strengths. People can choose according to their own preferences. Since the earth’s egg cholesterol content is also higher, it is possible to use ordinary eggs for those who need to limit cholesterol intake.
This article was scientifically checked by Vice Professor of Nutrition and Food Safety of China Agricultural University.


This a strong, hot, but still complex olive spread using semi-cured black olives, garlic, capers, and "Bulgarian Carrot" or shipkas peppers. I've already made it three times and have been enjoying and sharing it with friends over the last 5-6 weeks.
The semi-cured olives are ridiculously inexpensive ($2.59@lb at our local Sis Deli in Los Feliz) and the shipkas, a gorgeous medium-to-hot pepper that was allegedly smuggled across the Iron Curtain, are courtesy of Grassy Knolls - aka our hillside back yard garden.
Here's the recipe that I lashed up after researching tapenades:
- 1/2 cup of semi-cured black olives (a 1/2 cup AFTER pitting)
- 6 cloves of garlic
- 2 medium sized shipkas peppers (~2-3 inches long)
- 10-12 capers
- 1 tsp of olive oil
- 1 tsp of balsamic vinegar
This will last for some time refrigerated and I've mainly used it as a sandwich spread with homemade focaccia and ciabatta (especially delightful on toast).
Shipkas aka Capsicum annuum aka 'Bulgarian Carrot' coming into maturity at Grassy Knolls


Welcome to Chiltern Natural Foods
Nuts & Seeds
Our nuts are tasty for any kind of party or gathering and great as a snack when you want to indulge yourself. Just pop off the lid and enjoy.
To make them, we take premium cashews, jumbo peanuts, pecans, almonds, sunflower seeds and pumpkin seeds, then we hand roast and flavour them, and combine them with all natural ingredients to produce mouth watering tasty nuts for your enjoyment. So, no gums, preservatives, E numbers, artificial colouring or flavouring. Just great natural taste.
All our products are vegetarian and many are also gluten free too.
We take sunflower seeds and roast them with savoury Tamari (a wheat free soy sauce.) Instead of reaching for a candy bar, why not reach for one of these healthy snacks. They are great for school, home or the office. Gluten Free. 125g Learn More
A combination of Almonds, Cashews, Pecans, Cranberries, Blueberries and Morello cherries. Great as a healthy snack mix. Gluten Free 120g
A mixture of pumpkins seeds, sliced cranberries, raw cashews,almonds and pecans. This snack mix is ideal for hiking, putting on salads or yoghurt or even on breakfast cereals. Gluten Free. 120g Learn More
We toast pumpkin seeds, sliced almonds and pine nuts to creat a topping which is great for sprinkling on just about anything from salads, pasta, savoury dishes or just yummy to snack on at work. Gluten Free. 100g Learn More
Pumpkin seeds can be a little plain on their own but if you roast them and add sea salt they taste crispy and very tasty. They are quite addictive and make a great school or lunch snack. They are pretty great to nibble on when you are at your computer also. Gluten Free. 125 g Learn More


Altamura’s focaccia is a tasty bakery product typical of the Bari hinterland. Good to eat immediately freshly baked and excellent even the day after. A reliable companion for picnics and to eat with friends and relatives!
The original condiment is made with tomatoes, oregano, salt and extra virgin olive oil (also this place), but today you can find many variations on the market.
This hand-made specialty, as it was in the past, has a simple taste and is obtained from the skilful use of totally natural ingredients and has its roots in the farming culture of the population of Altamura. Healthy and natural ingredients, without adding additives and preservatives, make the NOVOFORNO focaccia a unique food, without cholesterol and 100% natural.
Highly digestible, it can be tasted in many ways: as a complete meal, as a substitute for bread, as a snack, as an appetizing aperitif or cut and filled with cured meats. It will be the imagination of consumers to choose the best way to taste the NOVOFORNO focaccia. Produced, frozen and promptly packaged, it is available in printed polypropylene film suitable for retail, in neutral film for the HORECA channel and IN STORE BAKING. It is produced in sizes of 500 and 150 gr. To comply with the
consumer needs are available in many flavors such as: tomato, onion, coarse salt, cherry tomatoes and on specific requests of our customers also for PRIVATE LABEL.


Notice Of Chili Cook-Off
Sunday, November 6, 2022
Lake Thunderbird BoatHouse, Norman, Oklahoma
CLASSES: All chilis are welcome; bean and non-bean shall have the same start. Cooks shall register pots using the current TSC Hotsmouth Yardstick heat correction factors.
RULES: Diners will be given tokens to vote for their favorite chili. The chili with the most votes wins. Protests will be entertained and ignored.
TROPHIES: Trophies will be presented for the best chilis.
FACILITIES: Power strips provided, crock pots reccommended. Chilis and their cooks should be hot and ready by 1600.
08:30 Registration, coffee, donuts
10:30 Registration ends, some racing follows.
16:00 Chili Judging
16:40 Refreshments: chili and sides, beverages & warm building
17:00 Trophy presentation
DIRECTIONS: The best chili cooks already know the way!
INFORMATION: Lorraine Sylvester, Head Serrano, (405) 250-6956 text or email: firstname.lastname@example.org
COST: No $$ to enter.
STATE LAW requires that all chilies have a copy of their registration aboard.
Cornbread, cheese, salad, and brownies are welcome. Please let me know if you will be providing sides and/or participating in the chili cook off.


With an open mind and a refined palate Mariano Casotti brought the spoonful of genetically modified Californian tomato puree to his mouth and tasted the future. "Not much difference," he said of the puree, on sale for the first time in Sainsbury and Safeway stores yesterday. He smacked his lips and went back to his traditionally grown Italian puree for further comparison.
What Mr Casotti does not know about pasta and sauces is probably not worth knowing. For 35 years the assistant executive chef to Spaghetti House has been up and making pasta by the tubful while the rest of the country has scarcely thought of breakfast.
But taste, he says, isn't everything. "The colour is very rich and dark which could deaden the colour of meat in a bolognese sauce. And the texture is slightly rougher … more starchy," he said, absent-mindedly patting both dishes of red goo smooth with the bottom of his spoon.
He conferred in Italian with Riccardo Lavarini to ensure the two connoisseurs spoke with one, satiated, tongue. "Without comparing actual dishes it is a little difficult to say but usually we use puree just for colouring the sauces," said Mr Lavarini, the director of Spaghetti House. "I must say I'm a little uncomfortable with the name. People like to think that they are getting freshly prepared food. This sounds a little too scientific."
It took 21 years of research to produce the 29p can of puree in question. The big breakthrough came in 1986 when they isolated the enzyme which accelerates the rotting process in tomatoes, allowing growers to produce longer-lasting, firmer-textured fruit.
The benefits are that firmer tomatoes will not go squashy when they are handled; more tomatoes are harvested; more arrive at shops intact and once there they do not deteriorate as quickly.
The Sainsbury's version comes with a special leaflet reassuring customers that all ethical considerations have been taken into account. It has even earned the approval of their advisory committee on genetic modification. "We treat the ethical issues relating to genetically modified products on a case by case basis. With tomatoes there did not seem to be a problem," said a Sainsbury's spokesman last night, insisting that demand will determine how long it remains on the shelves.
For the sceptics there is [a] freefone number for further explanation. For those who just want something cheap and tasty to put on their pizza bases most of the information is on the tin. But for Mr Casotti the proof of the puree, genetically modified or not, will always be in the eating.


March 25, 2020 12:35
Did we unconsciously name our company “Feeder” because we’re always hungry? Maybe. In fact, all us employees at Feeder have a big interest in cooking and baking (and eating). Lunch hour is sacred, that’s when we inspect each other's lunch boxes and share recipes. And after that it’s Fika-time! Fika is the Swedish word for coffee-break and most often it includes something sweet like biscuits or cinnamon buns.
It’s clear that a lot of Feeder users share our opinion that food is everything. We can see that some of the most frequently followed and saved food feeds and YouTubes include Bon Appétit, Serious Eats and Emojoie Cuisine. Did you know you can follow YouTube-accounts with Feeder? Because you can! Here’s three recipes we’re eager to try ASAP collected from the sites mentioned above.
Cornmeal Bao with Turkey and Black Pepper Sauce from Bon Appétit
Homemade Ramen Noodles Recipe from Serious Eats
Crème brûlée doughnuts from Emojoie Cuisine
Click here to follow Emojoie Cuisine on YouTube.


The many benefits of Chamomile Tea
Did you know after water, tea is considered the most popular beverage in the whole world? For hundreds of years, tea happens to be a staple in a lot of countries all over global globe; but there was more to tea than simply tradition, specially when it comes to chamomile infusions.
What’s Chamomile Tea?
Chamomile can be a natural natural herb who has for ages been utilized as being a normal fix for a wide array of health problems. Chamomile arises from the Asteraceae plant family members, and it is frequently consumed as being a beverage by infusing its flowers that are dried heated water.
Chamomile tea are located in scores of houses across America, with many deploying it an alternative that is caffeine-free green tea leaf or coffee. Moreover, chamomile has properties that are therapeutic can help with typical conditions like lack of sleep and digestion issues. Read More


Do your shopping outdoors at a colourful community market. Stock up on fresh locally-grown produce and gourmet foods, meet the producer and enjoy the social occasion of one of the regular markets held in and around Mildura.
Sunraysia Farmers' Market
The Sunraysia Farmers Market provides the platform that links good food direct from the regions genuine producers with community. Indulge the senses, taste, wander and unwind as you discover a range of superb fresh fruit, vegetables and herbs; freshly brewed coffee, wine, olive oil, preserves and condiments; eggs, honey, grains and nuts; freshly baked bread, pastries and cakes plus meat and smallgoods and so much more.
Take the time to enjoy breakfast made from the market's produce under the giant river gums beside the Murray River. There's plenty of parking, pathways and flat ground and with the playgrounds nearby, it's perfect for families.
Open 8am-12pm, first and third Saturday of each month.
Jaycee Park, Cureton Avenue, Mildura
Red Cliffs Country Market
Held on the first Sunday of every month from 9am - 1pm on the footpaths of Ilex Street and Indi Avenue in Red Cliffs and offers a fantastic carnival experience to all visitors. Many of the local businesses are open as well as over 100 market stalls to browse through. There is local entertainment (varies each month) and kids activities and entertainment. The markets spill into the luscious and shady Barclay Square; a great place to rest for any weary shopper.


Hands down one of the best places to eat in Austin! This food is so flavorful I was in heaven every single bite. Here are a few things to know before you go:
Location: They have a location on the corner of South 1st Street and W. Live Oak as well as a location on Rainey Street. I have been to both but prefer the location on South 1st street which is a bit calmer than the Rainey Street location.
Parking: If you are going to the South 1st location they are located in a small trailer parking lot. Not a ton of parking in the lot but there is easy street parking nearby.
Price: $5.99-8.99 per item
Seating: Picnic tables with umbrellas outside
What we ordered:
-Four Brother’s & La Bomba Arepa
The Four Brothers Arepa and the La Bomba Arepa are essentially the same but the La Bomba Arepa gives you three types of meat-pork, chicken, and beef. While the Four Brothers Arepa comes with chicken only. This sandwich is so good! You will not leave disappointed. Along with the meat, the sandwiches also include cheese, sweet plantains tomato, black beans, and a delicious dressing of tartar sauce and avocado sauce.
-Mandocas & Cheese Empanada
My boyfriend really loved the cheese empanada but my favorite snack was the mandocas, a deep fried cornmeal ring, which had the perfect amount of sweetness to it.
If you are visiting Austin for the first time or a local you have got to check this place out! You and your belly will leave very happy!


Special Dietary Needs
We offer vegetarian and vegan meals throughout our dining venues daily. When checking our menu, look for the green (V) next to the menu item. Some locations offer Halal chicken and gluten-free options.
Guest Meal Passes
Treat a friend or family member to a meal at one of our Residential Restaurants. Some Dining Plans include free guest meal passes. A guest-meal pass is equivalent to one meal swipe. Guest meal passes are not valid at UCR retail dining locations. If you run out of guest meal passes or do not have a Dining Plan, Dining Dollars are accepted. Read more about Dining Plans.
Sick Meal Request
Are you feeling under the weather and unable to join us in the dining room? Request a Sick Meal, which includes specially selected items to help get you back on your feet. Sick Meals are available for breakfast, lunch and dinner. Roommates, friends or Resident Advisors may pick up your meal in one of our Residential Restaurants. Submit a Sick Meal Request.
Have an All-American BBQ
Get grilling with your choice of burgers, hot dogs, chicken or soy chicken. Make a Pack-Out Request to receive your choice of barbecue main entrée, two sides, a dessert and appropriate utensils. Requests can be made for 15-50 residents. Complete a Pack-Out Request.


To some people, a animal is simply as precious as a kid. Caring for your animal is extremely essential, therefore is providing the right food. Excellent food and the ideal family pet products can assist your pet remain healthy and fit.
Pet nutrition in our industry plays a big function in our society although not all people recognize this. Many customers believe that purchasing animal products such as canned foods are just equivalent to the meat that you can feed them every day. They likewise think that the canned foods just consist of toxic substances and preservatives which can damage the animal's health one day.
If you want to offer your canine natural, healthy food, but you do not have adequate time to prepare raw meals for your pet, you can purchase some of the food such as those ready-to-eat freezes dried and frozen products or raw meals. Your pets will enjoy this kind of raw food. If you can't feed him with a bone, this can be a replacement. These foodstuff are extremely special that they have food supplements.
One of the options for feeding animal's raw food is Life's Abundance, which is a natural kibble family pet food for your felines and canines . It includes just natural, nutritious components and is nutrient thick with the crucial vitamins, fats, minerals and fatty acids which are important for the finest health of your pet or cat.
Dr. Jane Bicks, have challenged the need to increase diseases and bad health in our family pets. If that is so, we likewise require to take excellent care of our pets.
If you are looking for all natural healthy animal items, they can be found in the regional pet shops. Sometimes, some foods are not appropriate to the family pets that you have.
If you are not satisfied with your search, you can look for the animal products online. It is extremely simple to look for animal products online.
Good food and the ideal family pet products can assist your animal remain healthy and fit.
The majority of consumers believe that purchasing family pet items such as canned foods are just comparable to the meat that you can feed them every day. If you want to dog food amount guide give your dog natural, healthy food, however you don't have adequate time to prepare raw meals for your family pet, you can buy some of the food products such as those ready-to-eat freezes dried and frozen materials or raw meals. One of the choices for feeding animal's raw food is Life's Abundance, which is a natural kibble animal food for your cats and canines . If you are looking for all natural healthy animal items, they can be discovered in the local family pet shops.


Eggs got a bad rap during the low fat, low cholesterol craze of the 1990s and although they’ve made it off the naughty list, confusion still abounds. It doesn’t help that many guidelines contain old “information” that was never more than pseudoscience to begin with. You may have questions, as I did, like…Should I eat the whole egg or just the egg white? Are brown eggs better than white eggs? What do all of these new labels on egg cartons mean?
Egg Yolk vs. Egg White
Restaurant menus sometimes list egg white only omelets in their “healthy fare” section, so if the egg whites are healthy, then the yolks must be unhealthy, right? The short answer is no. The long answer is that yolks were vilified in the 90s because they contain cholesterol and fat and were therefore “unhealthy.” However we now know that dietary cholesterol and fat do not affect blood cholesterol levels, and furthermore, blood cholesterol levels aren’t related to heart disease in most people (which is another topic for another day). The egg white contains protein and some B vitamins while the yolk is the nutritional powerhouse of the egg packed with essential fatty acids, fat-soluble vitamins, and antioxidants. Plus adding yolks back to those egg white omelets makes them even more delicious.
Brown vs. White
What is it about brown eggs that makes them seem healthier? I’ve always thought that to be true even though I had absolutely nothing to base it on. It turns out, the egg shell color is not related to the nutritional value of the egg. Chickens with white feathers lay white eggs and chickens with dark feathers lay brown eggs. Brown eggs often cost a little more because the dark feathered chickens are bigger birds and eat more food than the white feathered chickens which makes them a little more expensive to raise.
The choice of eggs is not as simple as medium or large anymore. As the options increase, so does the confusion. So what do all of the terms on the egg cartons mean? Eggs without a label indicating how the chickens were raised are likely from factory chickens which are usually kept indoors in a cage with a footprint smaller than a piece of letter-sized paper. They live about 2 years without ever leaving the cage and are fed a mixture of grain, soy, and mystery meat. These are the cheapest eggs and cost between 1 and 2 dollars a dozen in most places. The next step up is cage free. These chickens are kept indoors, but not in a cage. They can walk around, but there is no guarantee they are eating anything different than caged birds. A dozen cage free eggs costs somewhere around $3.00. Free range is a step above cage free and means the chickens can go outside. However there are no laws that govern how long they are outside, or what “outside” consists of, which means it could be a concrete slab. There is also a “weather permitting” caveat which means the birds could be indoors most of the year. Free-range eggs are usually between 3 and 4 dollars a dozen.
Certified humane is a classification that indicates the farm has met a specific set of standards. For indoor birds, they must be cage free, have at least 1.5 square feet of space, have access to dust-bathing material, perches, nest boxes, and ammonia free air to breathe. Free range and certified humane indicates an outdoor area covered in live vegetation with shelter that has sufficient exit areas so they can access the outdoors easily. The minimum space required is 2.5 acres for every thousand chickens. These aren’t that much more expensive than those not certified humane and are around $4.00 per dozen. They won’t be labeled vegetarian fed because the birds eat insects that are outdoors as well as grasses.
Pastured or pasture-raised eggs come from chickens that are free to roam fields and feed on live vegetation and insects. There are no federal regulations governing the use of this term, but each farm usually provides their own standards and can be found on their websites. Vital Farms and The Happy Egg Co state on their sites that they open the barn doors in the morning and the birds have pasture access all day long. Pastured eggs can cost up to $8.00 a dozen but can be as cheap as $4.50. Walmart carries eggs from the Happy Egg Co for $5.00/dozen.
Where does organic fit into this tiered system of hen raising practices? The term organic can be applied as an adjunct to several of the above classifications and means the birds have outdoor access, eat only organic feed, and have not been given any hormones or antibiotics. It should be noted however, that it is illegal to administer hormones to any chickens in the United States and antibiotics are rarely used in chickens farmed for eggs. Organic eggs are usually about $1.00 more per dozen than their non-organic counterpart.
And finally, one more question needs to be answered. Is the nutritional value of the egg altered at all by the way the chicken is raised and fed? A study in 2010 showed that while the protein content is the same for an egg from a factory chicken or a pasture raised chicken, the pastured eggs had more than twice the amount of Vitamin E and omega-3 fatty acids, both of which are powerful antioxidants. Salmonella rates are also lower in cage free, free range, or pastured eggs because the chickens live in a more sanitary environment.
So the next time you are approaching the egg case at the store and feel anxiety creeping in, remember that you are now equipped to make an informed decision on what combination of nutritional value, cost, and humane treatment of chickens fits your needs best. Happy shopping!


This study aimed to investigate time trends in diet quality and the consumption of major food groups and nutrients by race/ethnicity among adults in the United States. Dietary data from 19,192 adults aged ≥ 20 years from four National Health and Nutrition Survey (NHANES) cycles (2011–2018) were included. The Healthy Eating Index (HEI) 2015 scores (range: 0–100; higher scores indicate better diet quality) and dietary consumption of food groups and nutrients were estimated for each cycle. Linear regression was used to test trends. For the overall population, the estimated overall HEI-2015 scores significantly decreased (p for trend = 0.011). However, decreases were observed in the estimated consumption of added sugars and total carbohydrates, while the estimated consumption of soy products and polyunsaturated fatty acids was significantly increased. A significant decrease in overall HEI-2015 score was observed in the non-Hispanic white group, but not in other racial/ethnic groups. Decreases in added sugar intake were found in the non-Hispanic black and Hispanic groups; sodium intake significantly decreased in the non-Hispanic Asian group. From 2011 to 2018, there was a decrease in estimated overall diet quality in US adults; however, there were improvements in certain nutrients and dietary components. Nevertheless, disparities in diet quality exist among racial/ethnic groups.
|State||Published - Oct 2022|
- diet quality


Today’s theme in Nature Camp was cooking.
Above: We started with a story about cooking and camping. And C.I.T. Abby came to join us this morning.
Above: We cooked s’mores in a solar oven.
Above: Making entries in our notebooks.
Above: The campers learned about camp stove safety, then helped the adults cook eggs over a camp stove. After we cooked, the campers helped clean up. We started by cleaning the cast iron frying pan…
Above: And we even washed dishes in a tub, just the way we would do it if we were camping out.


I was invited to Avari Towers to partake in their newly launched Hi-Tea last week and I’ve been meaning to write about it since then.
Avari Towers is now offering Hi-Tea in their Asia Live restaurant between 04:00 pm and 06:30 pm Monday to Saturday. Avari Towers used to host Hi-Tea way back in the day and I’m glad that they are offering it again.
So, coming to ambiance; Ambiance of Asia Live is pleasing. It’s a fine dining restaurant and meets all expectations. It’s the kind of place where you can go for date night as well take someone for a fancy treat or invite guests.
Food offered at Avari Towers Hi-Tea ranged from their delicious salads that I’m a big fan of to snacks like samosas and pakoras. Various kinds of sandwiches, channa chaat, dahi baray, daleem, fish fingers, pig in the blanket, Alfred penne pasta, vegetable chowmein…
View original post 178 more words


Wellness Team Goals
- To host a 5K Glow Run this spring
- Taste test in the High School
- Get more students involved with Cross Age teaching
- Encourage all students to eat more healthy - more vegetables and less soda
- Encourage all students (high school) to eat lunch everyday
Laurie Smith | Director
Elin Amundson | Ameri Corp Member
Mary Koopman | Volunteer
Cici Mueller | Volunteer
Kayla Bergan | Teacher
Nick Zieman | Teacher
Daryl Schultz | Teacher
Paula Enyart | Parent Volunteer
Fresh Fruit and Vegetable Program
Postville Community Schools offer our K-6 grade students a fresh fruit or vegetable three days a week in the classroom. A variety of these foods are distributed to each classroom for our kids to enjoy and try new items. We also have a Pick a Better Snack program monthly that educates our students on healthy eating. They get to try a new food item each time as well. Postville is very fortunate to have these programs for our children.
News & Information
Registered Dietitian Nutritionist Anne Blocker and Postville School Food Service Director Laurie Smith presented information on school wellness and school meals to a group of interested parents on Monday evening, March 3 at the Postville YMCA. The program was sponsored by the Academy of Nutrition and Dietetics Foundation and the Iowa Department of Education through a Team Nutrition educational grant.
During the workshop parents and school volunteers had the opportunity to sample new additions to the school lunch menus. The foods sampled included: Black bean salsa with tortilla chips, local Country View black cherry yogurt, homemade granola, Oodles of Noodles pasta with whole grain noodles and fresh broccoli salad. Smith shared with the group the changes the school has made in the menus in the recent years. She says, “Kids seem to really be enjoying the foods, including the extra fresh fruits and vegetables they receive. Our homemade bread is also a big hit.”
The school has been working with four other area schools through the Food and Fitness Initiative to develop a rotating menu system that incorporates locally grown foods into the school lunches. In Iowa, 78.5% of all students participate in the school lunch program. This program has undergone some changes in recent years with an emphasis on serving kids more fruits, vegetables, and whole grains, and less trans fats.
Besides sampling new foods offered on the menus, participants had the opportunity to discuss ideas for promoting wellness in the Postville schools. Participants present who work with the school garden program shared that the Postville schools used over 2000 pounds of garden produce this past growing season. Parents are encouraged to contact Smith or others at the school if they’d like to become involved in making their school a healthier place.
Want to improve your child’s school attendance and test scores? The answer may lie in making sure they eat breakfast before starting the day. Studies show kids who eat breakfast score 17.5% higher on standard math tests, have fewer illness and improved classroom behavior.1,2
Registered Dietitian Nutritionist, Anne Blocker and Postville School Food Service Director, Laurie Smith shared information on the benefits of breakfast with a group of parents at the Postville YMCA on Monday, March 3rd. The program, supported through a Team Nutrition educational grant by the Academy of Nutrition and Dietetics and the Iowa Department of Education, highlighted the effects of the school wellnss environment and breakfast on academic success.
According to Blocker, 62% of students skip breakfast at least once a week and 13% of students never eat breakfast at all.1 Across the state of Iowa, only 18.5% of students participate in the school breakfast program.
Smith shared that all students are eligible to participate in the school breakfast program.School breakfast can be a convenient way to get a child’s day off to a nutritionally balanced start. Breakfasts in the Postville school district cost $.95/meal. Free and reduced-priced breakfasts are also available. This all-important meal can improve a child’s concentration, behavior, attendance and test scores.
“Whether a child eats toast and eggs, a yogurt smoothie or a piece of cold pizza for their morning meal, the important thing is fueling the brain after a night of fasting,” says Blocker.School breakfast can be a great way for kids to get a nutritious meal if families are in a hurry, they have an early bus pick-up or a child participates in a before-school activity.School breakfast guidelines have also been updated to provide more whole grains and fresh fruits.Smith shared samples of homemade granola, fresh raspberries and local Country View yogurt. She stated that this was a favorite breakfast item among school kids. The group discussed ways to let people know about the great breakfast opportunities at the school.
- “The Wellness Impact: Enhancing Academic Success through Health School Environments.” GENYOUth Foundation; 2013.
- “The Learning Connection.” Action for Health Kids; 2013.
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Mission and Purpose
GAP Connections is a 501 (c) (5), nonprofit agricultural membership organization which provides leadership for the adoption of agricultural standards and practices which produce a quality crop while protecting, sustaining or enhancing the environment, ensure the safety and rights of farm laborers, and recognize those producers who are committed to a higher standard.
GAP Connections achieves its mission by:
- Coordinating the adoption and implementation of standardized agricultural practices
- Streamlining processes for producers and the companies that purchase their products
- Serving as a clearinghouse between producers and purchasers
- Identifying producers who are committed to quality, safety, and compliance
- Connecting producers to training and resources to help achieve compliance
- Facilitating partnerships to foster an environment that promotes sustainability, profitability, and competition
In an industry filled with standards and requirements that are both variable and numerous, GAP Connections pursues simplicity, ease and efficiency in order to achieve maximum adoption of practices that improve agricultural products and better the conditions of those individuals engaged in agricultural industry.
Revised October 2018


sausage is packed full of delicious garlic flavor. Delicious sliced thin and added to Red Beans & Rice. Packaged
4 links per package.
This delicious pulled venison BBQ is ready to eat.
Just warm and put on a bun for a quick and delicious meal. Packaged in a 2lb vacuum bag.
Deli-Style Venison Weiners
These weiners are made with edible casings and have that deli-style snap in every delicious bite. You can generally
expect to get 1.8# of delicious weiners from each pound of venison. There are 10 weiners per package.
Our whole muscle Jerky is made from a family recipe passed down from Grandma. Leg roasts are sliced, marinated, and smoked
for this great "anytime" snack. It takes 3# of venison to make 1# of Jerky.
Snack Sticks are a smoked, fermented sausage. Pork is added to lean venison to get the best flavor and texture. If you like
your's spicy we also offer Hot Snack Sticks, made with red pepper, and Jalapeno Snack Sticks, made with Jalapeno peppers.
We can also add cheese for an all-in-one snack. Honey BBQ Snack Sticks have become a favorite of many hunters and their families.
*New for 2020 We have added Cranberry & Cheese Sticks containing dried cranberries. You can generally expect to get about
1.7# of Snack Sticks for each pound of Venison
Venison Summer Sausage
Summer Sausage is a smoked, fermented sausage that is about 2" in diameter and comes in sticks about 1# each. Pork is added
to lean venison to get the best flavor and texture. We can also add Cheese and Jalapeno peppers for a delicious all in one
snack to be enjoyed on your favorite cracker. You can generally expect to get 1.8# of Summer Sausage for each pound of venison.
Bratwurst is a fresh (not cooked) sausage made with lean venison and pork stuffed into natural casings, linked about 4/lb,
and packaged 5/pkg. Bratwurst is best when boiled for about 20 minutes in a mixture of beer and water with some onion tossed
in for flavor; then browned on the grill or in a skillet. On a bun with sauerkraut and mustard, Venison Bratwurst are hard
to beat. You can expect about 1.8# of Brats for each pound of venison.
Venison Smoked Sausage
If you like polish sausage then you will love this Venison Smoked Sausage. Smoked Sausage is a cured, fully cooked sausage
made with venison and just the right amount of pork. It is delicious as a sandwich or when heated in a covered dish with some
sauerkraut. Smoked Sausage is stuffed into natural casings, linked about 4/lb., and vacuum packaged 4/pkg. You will get about
1.8# of Smoked Sausage per pound of venison.
Venison Breakfast Sausage
Breakfast Sausage is delicious fried or in sausage gravy. This spicy sausage is prepared from lean venison and pork and is
Venison Italian Sausage
Italian Sausage is a fresh (not cooked) sausage made with lean venison, pork and Italian spices like fennel seed and crushed
red pepper. Italian Sausage is offered in 1# bulk packages or stuffed in a natural casing, linked, 5/pkg. Italian Sausage
is good on pizza, in spaghetti sauce or cooked with tomatoes and green peppers and served on a bun. You should get about 1.8#
of this spicy sausage for each pound of venison.
Venison Ham and Canadian Bacon
Venison Ham is prepared from YOUR boneless hind legs by curing and smoking them to perfection. One leg may yield three boneless
pieces that can be cured. Venison Ham is fully cooked and delicious sliced for sandwiches or warmed to be served as a main
course as you would a conventional ham prepared from pork. This product is so tender and moist that most people that try it
for the first time do not believe that it is venison. IF you would like, the loins may be cured as Canadian Bacon. Venison
Ham is vacuum packaged.
Lean vension is cured, spiced, smoked, and fully cooked. Venison Pastrami is thinly sliced, ready for your deli sandwich
or reuben. Vacuum packaged in 1# packages. Yield: 1# Pastrami per 1# venison.
German-Style Bologna is made with lean venison, pork and a special blend of spices that will tantalize your taste buds with
an "old fashioned" flavor that we are sure you will love. We also can add Cheese and Jalapeno peppers for a spicy alternative
to regular lunchmeat. These sticks are 2" in diameter and weigh about 1.5#. You can expect about 1.8# of German-Style Bologna
for each pound of venison.
For the best flavor we add beef fat to lean venison to make your burger 80% lean. We also offer ground venison with no-fat
added upon request. Venison Burger is packaged in 1# packages


Choose from the following restaurants and dine around.
The Main Restaurant serves American buffet breakfast 07.15-10.30 and continental for late risers until 11.00.Enjoy full buffet dinner with active live show cooking station 18.30 - 21.00 pm. Local and international cuisine.
The Mirabello a la carte restaurant is open for lunch 12.00-16.00 and transforms dinner from a meal to a dining experience. A superior selection of Local and Mediterranean delights. Open from 19.00 - 23.00.
The ala carte restaurant Symposium is open from 19.00 - 23.00 and serves original Greek and Cretan specialties.
Dress Code:Gentlemen are kindly requested to wear long trousers in all hotel departments during the evening.
Candle Lit Dinner in the intimate luxury of your room terrace or close to one of the swimming pools or at the beach with an extra charge.


Last Seating: Friday & Saturday at 8pm
Thursday & Sunday at 7pm
Sunday: Brunch 11:30am – 2pm • Full Menu 2pm – 7pm
Reports from October 1621 tell us that about 50 English Colonists and 90 Wampanoag Native Americans sat down for the first Thanksgiving feast in what is now Massachusetts. Without the Native people, it’s unlikely the Pilgrims would have survived. Native American reports of the feast are different. The feast included deer, and wild fowl likely included wild turkey, geese, duck, and quail. Much of what we consider traditional Thanksgiving fare was unknown. Potatoes and sweet potatoes hadn’t yet become staples of the English diet, cranberry sauce requires sugar to suit English tastes. Sugar was an expensive delicacy in the 1600’s- and not something our Native Americans brothers used. Likewise pumpkin pie was missing, the first recorded recipe for the pie doesn’t appear until 1654. Luckily for us and our current tastes, that is not the case today! Last year 736 million pounds of Turkey were on U.S. dinner tables. Top producer of turkey for the United States is Minnesota, followed by N.C., Arkansas ,Mississippi, Virginia, Indiana, and California. Wisconsin and Massachusetts are top producers of cranberries, with U.S. farms producing 768 million pounds of the deep red berries. Potatoes are grown in 36 states, with 5,500 producers. You may have guessed that Idaho is the top producing white state – North Carolina get the ‘top producer’ honors boasting 2.6 billion pounds of sweet potatoes production. United States pumpkin production? 1.2 billion pounds of pumpkins. That’s billions! Pennsylvania and Ohio are among the top five pumpkin producing states. We’re proud of and grateful for all the Farmers that supply our Guests at Panorama.
The pumpkins from Orr’s Farm Market are spectacular! I’ve developed a pumpkin soup recipe that opened to rave reviews. The turkey we’re serving is from Ayrshire Farm – They are certified organic and certified humane. They raise heritage breeds – this year, we’ll be serving our Guests will the ‘American Bronze’. These birds look close to the wild turkey. So as you sit down to give thanks this year for all you have, your family and friends, I hope you take a minute to thank the farmer who has dedicated his life to feed all of us.
Happy Thanksgiving to you ~ may you all have a wonderful day.
Blessings to All – Chef Scott


When it comes to baking I’m no Mary Berry, but I’m really enjoying testing myself and trying some slightly harder bakes. I’m not saying they all turn out looking, smelling and tasting fabulous or you’d be seeing A LOT more yummy treats on the ol’ blog.
I think as good as it is for you to test yourself and push yourself to be greater in the little things that make you happier, it’s also good for you to just take it easy, relax and bake some simple yummy treats like a good ol’ lemon drizzle cake!! ooooo scrummy!
Baking has become quite special to me, I find when I bake I’m completely in my own world. I’ve taken this week off social media and my blog to just get a little head space. It’s the perfect time to bake some of my favourites and to me a good lemon drizzle cake is my kryptonite, you just can’t beat it! It’s SUPER simple and tastes sensational.
So here’s a cheeky, super simple, taste sensational lemon drizzle cake recipe.
~ what you need ~
For the cake!
225g self raising flour
225g caster sugar
225g butter (room temp)
zest of one lemon
For the lemon drizzle!
85g caster sugar
juice of 1 & 1/2 lemons
~ lets bake some cake! ~
Grease and line a loaf tin with baking parchment and place to one side.
In a stand mixer (or you can beat by hand – bring on the muscles! Grrrr) pour in 225g of caster sugar and 225g of room temperature butter and mix until it has a fluffy, well combined and light creamy colour.
Put as much time in at this point to achieve the right consistency and colouring as this will all help make your lemon drizzle cake fabulous! (check out the picture below for a guide on colour and consistency- having a visual guide helped me a lot at this point)
once combined, grate the zest of one lemon into the mixture and mix on a low setting till combined.
Keep the mixer going on the lowest speed and add four eggs into the mixture, one egg at a time. Ensuring that each egg is combined before adding another. Use the same method of mixing by hand, don’t worry all your effort will be pay off in the end!
Take the bowl off the mixer and carefully fold in the 225g self raising flour (don’t mix, fold!)
Once all combined and fluffy, pour your mixture into the baking loaf tin and pop into your preheated oven at 180 degrees centigrade for 40-45 minuets. Keep an eye on your cake as the timings can differ depending on the type of oven you have. (Mine took an hour!)
(How the mixture should look after mixing the caster sugar and butter together – light, fluffy and a Palish yellow, a little like scrambled egg)
To make the lemon drizzle glaze
mix together 85g of caster sugar and the juice of one and a half lemons in a bowl.
As soon as the cake comes out of the oven, poke holes into the top of the cake and drizzle on the glazing.
Place to once side to cool on a cooling rack, once cool carefully take out of the baking tin, cut yourself a slice and enjoy !!!


Deconstruct the classic American cheeseburger and make these delicious golden fries loaded with beef mince, cheese, tomato sauce and mustard.
Any remaining relish will last up to 1 week in an airtight container in the fridge. Use it to jazz up Bolognese, spread it on sandwiches, or serve with cheese and sliced deli meats as part of an entertaining platter.
Try this much talked about sweet Cherry Pie recipe.
Curried apple mayonnaise is the perfect complement to this juicy chicken mince burger with crispy bacon.
This Louisiana favourite stars tender chicken, smoky chorizo and fresh corn.
Healthy roast vegetables and cajun spiced chicken make this the perfect low-fat burger.
The fiery fusion of Spanish, French and African flavours in this jambalaya create an explosion of taste in your mouth.
Chicken caesar salad is a vibrant and colourful addition to the dining table.
This variation on traditional Caesar salad incorporates ready-roasted chook for extra flavour.
Traditional Caesar salad is taken from starters to mains with the addition of succulent chicken breast.
Thanks to some ready-packed salad ingredients, this chicken Caesar is ready in a flash.
Simple and tasty, chicken Caesar salad is the perfect answer to a meal in hurry.
Take the hassle out of midweek meals with this flavoursome idea.
Come in from the cold and warm up with this one pot chicken wonder!
Together at last! Crunchy, munchy schnitzel and creamy, crispy caesar salad, a dynamite duo joining forces to bring you summer deliciousness. Now give in!
This tasty Waldorf salad is a delicious combination of nuts, apple and succulent chicken in a tangy mayonnaise dressing.
Give the classic American waldorf salad a tea-party twist - add chicken and serve it in dainty triangular sandwiches.
Everyone loves a creamy Waldorf salad. We have added chicken to this tasty classic to make a complete mid-week meal.
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1) Allie is consuming 85% of her calories orally by liquid and not food :(
2) Allie will not eat a meal with us - she's only consuming snack throughout the day.
Of course I have never attempted to wean Allie from the tube before so I feel like I jumped into an ocean by myself and I'm barely staying afloat. Allie's doctors are not really helping me - they are just monitoring her progress. Allie's doctors are scattered and as many of you know, getting doctors together to talk about your child's care is almost next to impossible unless they are all in the same building.
I finally emailed Allie's Dietician this morning asking for advice. My concerns were as follows:
1) Allie is consuming most of her calories via liquid (E028 Splash) and she is currently having her sippy cup throughout the house all day. We don't limit when she gets her cup.
2) Allie is refusing to eat all meals at the table but continually ask for snacks. (yogurt, pudding & applesauce). I have been allowing her to have snacks since I'm trying everything in my power to get her to eat orally. Should I continue letting her have snacks or should I not? I of course want to wean Allie off the tube, however I also want her to learn good eating habits.
I just heard back from our Dietician and this is what she recommends:
"1) liquids ONLY with meals and only AFTER she eats (or attempts) to eat a meal. It will take time and patience to get thru this. Don't overwhelm her with a lot of food at one time as it may turn her off.
You have the tube to make up the extra liquids that she may not drink b/c you're working on her behavior; but she needs to learn some new and healthier habits.
2) meal structure; structure is important so I'd recommend you offer her the usual meals and then only snacks in between meals and try and leave at least 2 hours between the snack to next meal if possible and no fluids in between. Goal is allow her stomach time to empty and stimulate hunger."
This is what I thought she would recommend and in the back of my mind, I know it's the right thing to do. I have been pondering these issues for several days and yesterday I actually went with my gut and only allowed Allie do drink her milk at the table during mealtime or actually anytime she wanted a drink (which was never). To sum up how yesterday went, Allie consumed next to nothing. She barely consumed any milk and she ate 1/4 of a egg salad sandwich, 5 bites of pizza and part of an ice cream cone. She didn't get near her 1000 calories a day. With these new changes, I'm anticipating her calorie intake is going to drop significantly but I'm hoping she proves me wrong.
So, in a way, I feel like I'm starting this weaning adventure all over again. These two changes (her milk at the table only & limited snacks) is huge for her.
My motherly instinct is still continually telling me that Allie doesn't feel "hunger". She barely ate anything yesterday and yet this morning she wouldn't even take 1 bite or 1 drink of milk.
After witnessing her eating habits for the past 3 years, everyday I'm still AMAZED at how our little girl just isn't interested in food. Sure wish we could figure out why!
|Allie enjoying the water (& mud)|


Built with sustainable living, health and connection in mind, space has been carved out at the Resort for a deluxe community garden.
Designed to complement each home’s private rear yard (ideal for a mini growing space), this larger hub, complete with raised garden beds, will allow the Resort’s homeowners to come together to plant fruits, vegetables and herbs.
The area will include a potting shed, worm farm and composting centre, where fresh food scraps from your home can be converted into a natural source of plant food for the garden.
A chicken coop has also been designed into the space to supply free-range eggs to the Resort community and consume household food waste.
As well, we’re investigating the options for a beehive to produce vitamin and mineral-packed honey and a commercial-grade composting machine to reduce waste to landfill and provide beautiful high-grade mulch for the Resort’s gardens.
The communal garden is an ideal place for the “green thumbs” of Piara Waters to share their food cultivation knowledge, link up with each other and stay well.
Research shows gardening is not only a great way to encourage people to eat seasonal produce and enrich their diets, but also helps them reap the mental health benefits of getting their hands in the soil and connecting with nature.
On top of this, gardening is a fabulous way to stay physically active, and lap up some essential sunshine and fresh air.
A recycling centre (next to the potting shed) is also a feature of this community social space, adding to the sustainability philosophy embedded into the Resort.
Producing food for your own consumption minimises the impact on the environment by reducing the need for transportation, therefore decreasing pollution, does away with the need for food packaging, and slashes food waste.
This hub will help towards our target of reducing our waste to landfill from the community by up to 80%.
Information in this article is true and correct as of 29 June 2022.


Have you ever sipped on liquified steak? It’s not bad—especially if you haven’t eaten meat for a while. All you need to do is chop the meat into small cubes, throw them in a blender with beef or chicken broth, and puree until it has a smooth consistency.
This is what you do when oral surgery makes it impossible to eat normally or open your mouth at all. If you cannot chew for a time, or if you need to take in your nourishment through liquids, you’ll need to get creative in order to not become bored with your food choices.
The healing time required for some oral surgeries can range anywhere from a week to several weeks or even months. Some procedures allow you to eat soft foods while others, such as jaw surgery, may require you to eat everything as a liquid.
If you’ll be liquefying your food for some time, we recommend that you get a high-powered blender that is able to puree and completely liquify foods. We know that some of you may be hesitant to try liquefied foods, but you may be surprised as to how good they taste. Here are some soft foods you can eat or try liquefying:
-Milkshakes, smoothies, yogurt, ice cream
-Soups of every kind
-Applesauce and fruit puree
-Breakfast pancakes and cereals like cream-of-wheat or oatmeal
-Scrambled eggs and sunny-side puree
-Meatloaf and some casseroles
-Mashed potatoes and gravy, sweet potatoes
-Mac and cheese
If you are about to undergo oral or jaw surgery, Dr. Ercole, Dr. Geunes, and our team at Ocean State Oral Surgery Center, L.L.C. can help you know what foods you can eat during your recovery. Please contact us at 401-353-1515 to learn more, and to make an appointment with our oral surgeons in North Providence, Rhode Island.


BUY 4 CASES AND SAVE £7.20 PLUS VAT....
BUY 4 CASES AND SAVE £7.20 PLUS VAT.
Invigorate your taste buds with this refreshing tropical Sauvignon Blanc with natural affinity to those magical Indian spice combinations.
This product is no longer in stock
|4||£ 1.50||Up to £ 6.00|
NOSE: Vibrant & aromatic with notes of elderflower, pears and green herbs.
PALATE: Crisp, fresh and dry with a delicate touch of spice on the finish.
SERVE: Well chilled (8-10ºC). Great with salads, seafood, poultry and light- to medium curries.
PERFECT WITH: The herbaceous character and acidity of the Sauvignon go well with spicy vinegary vinidaloos, Goan curries such as xacuti and curries that use tamarind as a souring agent. It also pairs well with fregrant Thai green curry. The Sauvignon Blanc is also refreshing as it cuts through the richness of many coconut-based sauces such as South Indian - Kerala Meat Stews. It is also rather good with the oily sweetness of fish, making it perfect with most fish curries but especially those with a tangy tomato or tamarind base.


Pregnancy and Diet - get sound advice to healthy eating
Yvonne Wake (BSc. MSc) is a qualified public health nutritionist and university lecturer in nutrition and health, with over 30 years of experience in health matters. Yvonne has managed her own successful health clubs in London, and specialises in helping people obtain a healthy and well-balanced life as it relates to their diet, physical fitness and lifestyle.
Q. Which foods are high in iron? I don’t want to take a supplement as I’ve heard they can cause constipation.
OK, so yes, pregnant woman do need extra Iron at this time in their lives, but there is no real need to start looking at ways of increasing your intake if your diet is already well balanced and contains enough. Remember, too much Iron is dangerous and toxic and it is also known to slow down the whole digestive system i.e. constipation. If you already eat a good balanced diet with enough Iron included, you won’t need to take supplements. However, if you are not sure and just want to play it safe, make sure that your diet includes a small daily amount of animal produce; for example; steak, lamb, chicken, turkey. Fish comes with a few challenges (i.e. Tuna contains excess mercury, so avoid too much of it), and also we are conscious of the ‘over-fishing’ reports, so I would suggest sardines, pilchards, mackerel and even Salmon. Also if you are a vegetarian you can find Iron in dark green leafy vegetables, broccoli, legumes (lentils, chick peas, peanuts) and all types of beans. A spoonful of Blackstrap Molasses is what my grandmother used to give us if we looked ‘peaky’ i.e. lacking in Iron! So do add this to soups, stews, and even hot drinks. Plant based Iron is not as absorbable as animal products, so make sure that your vitamin C intake is always good (vitamin C helps the body to absorb iron – that’s why we squeeze lemon on fish!) also, drinking coffee with your dinner is not a good idea as this is known to inhibit iron absorption. But back to the question; if a complete meal is hard to keep down through nausea, nibble on dried apricots throughout the day (50g = 1.6mg of Iron), also eat a handful of Cashew nuts and Almonds every day, only eat Wholegrain bread (one slice = 1.6mg of iron), and you will find that your Iron intake is absolutely adequate.
Of course the best source of Iron is found in Liver and Kidney products, but not a good idea during pregnancy because they are also high in vitamin A – which can harm unborn babies.
Q. I don’t eat meat or fish – how can I make sure I get enough protein during pregnancy?
During pregnancy (and especially when you are lactating) your protein needs will increase. It is thought that 60 grams of protein per day will be sufficient (unless you are having twins, then its double). Good sources of protein for someone who does not eat fish or meat could be found in dairy products (milk, cheese, yoghurt) and nuts. The question does not say if you are a vegetarian or not, but if you just don’t like to eat meat or fish, but can eat dairy, then this is your best bet for protein intake. Also, all types of pulses (lentils, beans) will be good sources of protein. For example, half a cup of beans contains about the same amount of protein as 3 ounces of Steak. Eggs are good sources, but only the yolk contains the protein, so an egg a day will also be a good source.
Q. Why is it so important to take folic acid when pregnant?
Actually it’s more important to take Folic Acid BEFORE you get pregnant, but it’s not always known that you have become pregnant if the pregnancy is unplanned. So the rule is; if you are planning to become pregnant, you should take folic acid supplements even if you have a good diet and are a healthy person. Once pregnant, continue to take the supplements for the first 12 weeks of pregnancy.
Why do you need them? As it helps to reduce the risks of having a child with defects of the spinal cord i.e. spinal bifid, known as Neural Tube Defect (NTD). Folic acid (folate) is a much needed vitamin to make new cells in the body and the early development of the baby’s spinal cord requires regular and a good continued supply of folic acid. There is also some evidence to suggest that folic acid reduces the risk of cleft lip and palate. The body is not good at storing folic acid so a regular supply is important. It is during the early stages of pregnancy that folic acid is most needed, thus the importance of having a good supply when you actually fall pregnant. Help yourself though by making sure that your diet is rich in green vegetables such as broccoli, green beans, spinach, and potatoes as these are all high in folic acid. The daily requirement is only 400 micrograms (0.4mg) a day, so if you check what that entails you should have no problems fitting it into your diet.


Instant Pot Duo 7-in-1 Electric Pressure Cooker Review
The Instant Pot Duo 7-in-1 Electric Pressure Cooker is a versatile kitchen appliance that combines seven functions in one: pressure cooker, slow cooker, rice cooker, steamer, sauté, yogurt maker, and warmer. It features 14 smart programs to cook your favorite dishes with the touch of a button, and its stainless steel inner pot is durable, healthy, and dishwasher safe.
- Easy to use with intuitive controls
- Cooks food faster and more evenly than conventional methods
- Multiple functions save space and money
- Comes with accessories such as a steam rack, rice paddle, and soup spoon
- Large 6-quart capacity is perfect for families or meal prep
- Takes time to come to pressure and release pressure, so not as fast as advertised
- Can be noisy during operation
- Some users report issues with the seal or pressure release valve
- Some recipes require additional steps or equipment beyond the Instant Pot
- May not be suitable for large cuts of meat or whole chickens
As someone who loves to cook but doesn't always have the time or energy to spend hours in the kitchen, the Instant Pot Duo 7-in-1 Electric Pressure Cooker has been a game changer for me. I've used it to make everything from soups and stews to rice and yogurt, and I'm constantly amazed at how quickly and easily it produces delicious, flavorful meals. The smart programs are a real lifesaver, as they take the guesswork out of cooking and ensure consistent results every time. Plus, the stainless steel inner pot is a breeze to clean and doesn't retain odors like some other materials do.
If you're looking for a versatile, user-friendly kitchen appliance that can help you save time, space, and money while cooking delicious meals, the Instant Pot Duo 7-in-1 Electric Pressure Cooker is definitely worth considering. While it may not be perfect for every recipe or situation, it's a great addition to any home cook's arsenal.


I’ve been working out of Supermarket Vegan by Donna Klein quite a bit in the past few weeks. And I’m telling you, each recipe has been easy and every meal has been delicious. I don’t care where you fall on the herbivore-omnivore scale, this is a must-have cookbook for real people.
I wanted to blog about each dish and include a recipe, and then I realized that it wouldn’t really be fair to Donna Klein for me to copy down her entire cookbook. But you can enjoy these photos and then order your own copy of the online or at your library.
Chutney-Peanut Pita Pizzas with Broccoli
Ainsley made these herself. A quick and cute little snack or lunch.
Jasmine Rice with Peas, Mushrooms, Pecans, and Currants
We used cabbage instead of mushrooms and raisins instead of currants. I love anything with pecans, and the kids love anything with raisins. Win-win.
Japanese-Style Rice Noodles with Spinach, Bean Sprouts, and Pickled Ginger
Practice makes perfect. As I cook more, I realize that I’m capable of functioning outside the exact recipe. At the last Farmers’ Market of the season, I bought a bag of bean sprouts ($1) and a bag of spinach ($2). Looking to use that up, I gave this recipe a try.
This type of food is a little outside my taste and cooking experience, but I was ready to try it. We hate ginger, and I didn’t have rice noodles. Instead we used soba noodles and left out the ginger. Again, we all liked it, which is so satisfying as a mother and cook.
We’ve also tried Southwestern Vegetable Casserole, Three-Bean Barley Chili, French-Canadian Cabbage and Navy Bean Soup with Spinach, Quick Southwestern-Style Kidney Bean and Corn Soup, and a few desserts.
Okay, now I’m hungry.


What it does is that it takes the chemicals to the mitochondria in the cell, which is ample amounts can be helpful to combat anxiety successfully. Certain vitamins are found to uplift our mood and hence taking them or rather reduce, risks of certain heart diseases and cancers. For example, vitamin D promotes absorption of calcium, while and serotonin, hormones that control sleep and mood respectively. Vitamin C or Ascorbic Acid: This antioxidant vitamin is present in citrus fruits, strawberries, broccoli, melons, peppers, sugar levels Skin and hair problems Damaged nerve, Numb fingers or limbs Food Sources: Cheese, Nuts, Egg yolk, Green vegetables, Liver, Sunflower seeds, Sweet potatoes, Milk, Poultry Recommended Daily Intake Birth defects leading to brain disorders Low birth weight Megaloblastic anemia Heart diseases Food Sources: Citrus juice, Fortified grains and products, Legumes and seeds, Fresh soybean sprouts, Green leafy vegetables spinach, kale, etc. Taking vitamin B1 supplement daily 50 mg or as prescribed fish, fish oil, flaxseed oil , lutein and zeaxanthin found in spinach, kale, turnip greens, collard greens, squash , flavonoids from tea, red wine, citrus fruits, tratamentosparaaimpotencia bilberries, blueberries, cherries, legumes, soy products help prevent cataract and macular degeneration, and thus help maintain eye vision. 2 mg Involved in the synthesis of proteins, carbohydrates, and fats Helps maintain the health of mucus membranes in the digestive tract Promotes the absorption of vitamin B6 and of cruciferous vegetables, reduces production of thyroid hormones.
Fortified Cereals, Spinach and other Green Leafy Vegetables, Red Meat, Dried Fruits Men: 6 mg Kids: offers you strong nails, shiny hair and supple skin. I hope this article provides you all the and boys over 10 years: 1000 mcg Women and girls over 10 years: 800 mcg Vitamin C Strengthens the immune system, and hence, helps maintain eye health. List of Water Soluble Vitamins Advertisement Vitamins contain calcium and magnesium to help fight the diseases that come with old age. Calories, nutrients, ingredients, recipes, and all on the most B10, B13 to B22, and other B vitamins, which are required by the body. In order to avoid such circumstances, one must understand the recommended dietary requirements cruciferous vegetables may reduce your capacity to absorb calcium. Vitamin B12, also known as cyanocobalamin, plays an important large amounts in the body more than 100 milligrams per day .
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