Kermit the Frog might have had it tough, but in 2013 it’s easier than ever to be green! It’s becoming increasingly clear that as it relates to the environment, protecting the health of our families and loved ones both now and for generations to come is a growing and significant concern. Cost efficiency and resource impact are also some of the most important reasons that people make the choice to focus on sustainable green living. There are lots of small ways to make a big difference starting right in your own home, and I’ll be sharing tips and info in the coming weeks and months on how you and your family can accomplish this. Today’s focus: home gardening!
These days, organic and sustainable farming and gardening are becoming less of the exception and more of the rule. Growing one’s own food is the ONLY way to know what’s really in it, and very few states have made strides to afford its citizens the right to know what’s in the products they purchase and feed to their families every day. The good news is that you can easily become a part of this rapidly growing movement…straight from your kitchen! Even the smallest spaces can accomodate plentiful planting using creative, recycled materials and organic fair trade seeds. If you’re lucky enough to have a backyard with some room to set up larger and more varied crops, the home gardening world is your oyster. Go as simple or sophisticated as you’d like – whatever works for you is a huge step forward!!!
Ecologically speaking, you can’t beat home organic gardening compared to the other options out there today. When you go organic, there’s no need to worry about pesticides, herbicides and other chemicals, preservatives and additives that you’ll find in most conventional foodstuffs. Plus, with just a bit of extra effort, you can create your own completely self-sustaining garden space by using nature’s own answer to recycling: composting! Plus, you don’t need to worry about contributing to the overwhelmingly omnipresent carbon footprint. Keeping things ultra-local (i.e. your kitchen , yeard, rootftop) means no coughing up the cash to fuel up and head to the grocery store, where gas-guzzling planes and trucks have distributed and delivered often-mysterious, often-suspect foodstuffs from far and wide.
Perhaps the best way for a family to ease into home gardening is to make it a group project. Everybody helps, and everybody wins! If kids learn early on how important it is to be healthy and pay attention to what they are eating and why, they’ll be ingrained to take those important factors into account for the rest of their lives and will pass it on to their own families. Don’t treat it like work – find fun ways to pep up the process. Create personalized gardening kits for the kids using their favorite images, characters and interests to incorporate the things they love into something else they’ll come to cherish. You can also let them decorate their gear on their own to give them a sense of independence and pride in every step of the process. Give each member of the family a particular plant (or multiple crops) to focus on. Kids will take ownership of their planting, and the sense of satisfaction and accomplishment generated by your harvest will prove to be an incredibly positive experience for the whole family!
Sometimes home gardening, for one reason or another, just isn’t feasible and that’s OK. There are alternative ways to support sustainable production and distribution. Why not try a CSA (community-supported agriculture), co-op or local farmers market? Here in Rockland County, you’ve got plenty of options!
And what would a post about gardening be without a recipe that allows you to enjoy the fruits (and veggies) of your labor?!? Here’s a delicious example of what you can make from what you’ve grown…
1/2 lb sugar snap peas, strings removed
4 oz Haloumi cheese, cut into 4 slices
1/2 lb baby zucchini, trimmed and halved lengthwise
2 tsp olive oil
2 tbsp fresh mint leaves
1 lemon, cut into 6 wedges
1. Prepare lightly oiled grill for medium heat.
2. Cook snap peas in pot of boiling salted water until crisp-tender, 1 to 2 minutes. Drain in colander and transfer to bowl of ice water. Once cool, drain and halve crosswise.
3. Coat cheese and zucchini lightly with olive oil spray. Grill, turning, until zucchini is golden and tender, 4 minutes, and cheese is browned and crisp, 5 minutes. Cut zucchini crosswise into bite-size pieces and break cheese into chunks.
4. Combine snap peas, zucchini, cheese, oil, and mint in large bowl. Squeeze 2 lemon wedges over salad and toss. Season and serve with remaining lemon wedges.
Nutritional facts per serving:
Calories 153.8 cal
Fat 9.8 g
Saturated fat 0.4 g
Cholesterol 0 mg
Sodium 11.6 mg
Carbohydrates 8.1 g
Total sugars 3.5 g
Dietary fiber 2 g
Protein 8.3 g
Until next time…live happy, live healthy, live green!


It’s Christmas time, and many will be feasting on roasted turkey with friends and family during this joyous season. However, if you happen to own a Lamborghini, and you haven’t cooked your turkey dinner yet, the boys from Shmee 150 have a better idea.
What they have showcased here is a demonstration of cooking a turkey via the fire-spitting exhaust of a Lamborghini Avendator. The Lambo’s exhaust shooting high flames of heat which should cook the turkey pretty well. The result? An edible and delicious turkey to celebrate Christmas, and a rather amusing way of cooking it. However should they pass the turkey dish to me, I will give it a miss ‘cos it looks burnt on the outside and raw on the inside. Animal lovers please note, the turkey was long dead before this took place. Merry Christmas!
Full video below.
[SOURCE: Shmee 150]


Roger Cole is an internationally recognized orchid hybridizer who focuses on growing plants that you are unlikely to find anywhere else. Orchids are Roger’s passion and he grows more than 4,000 of them in his Queen Anne, MD greenhouses. At Easton Market Square you’ll fine a wide variety of flowering and occasionally non-flowering orchids to choose from. The orchids are always beautiful, occasionally curious, and never leave the shop without complete printed instructions for their care. Roger is always glad to share his 40 years of growing experience, which includes time spent as the president of The Orchid Society and chairman of the American Orchid Society judging center. Stop by for a chat and pick up tips for keeping your orchids thriving.
Get your knives in top shape with Bob. Your beloved knives cut and chop all day long, and as a result lost their sharpness. Chefs and gardeners alike knowBob will get your tools back in shape.
From the owners of Easton's 208 Talbot, comes a casual, French-inspired restaurant. Brothers-in-law Brian Fox and Brendan Keegan have established a true gem with a diverse menu that includes meats and fish from the grill, hand-cut, homemade French fries, French-inspired hors d'oeuvres, a raw bar and soups and salads. Brasserie Brightwell is located in the back of the Harrison's Liquors building.
There’s an art to making the perfect crepe and Gerrit Marks has mastered it. Starting with a top-of-the-line French griddle, he swirls, flips and folds his way to delicate perfection every time. Freshness is paramount at Chez G. Gerrit sources the fillings for both savory and sweet crepes from local farmers markets and growers. Traditional French sandwiches, including Croque-Monsieur, are also available. World class chocolates from California & France are another Chez G specialty. Chocolate connoisseurs recognize brands like John Kelly Chocolates, Lillie Belle, Santa Barbara Chocolates, and Valhona as the best of the best.
Coming Soon - grilled marinated portobello "steaks"
Drive through our coffee kiosk for a steaming cup of freshly brewed coffee or a refreshing cold drink. Add a breakfast pastry or cookie and you’re ready to roll again.
Cottingham Farm of Talbot County produces a wide variety of organic crops including heirloom tomatoes, arugula, mizuna, tatsoi, red, green, orange, yellow and silver chard, green, red and blue kale, spinach and collards, three colors of beets, red, yellow and orange carrots, as well as french and asian heirloom winter squashes and radicchio, dandelion and chicory.
Come join us for a cup of tea! Easton Teas supplies a full line of traditional, specialty blend and herbal teas guaranteed to uplift your day. Stop by!
Evergrain Bread Company specializes in artisan breads and pastries crafted in the European tradition. Our mission is simple — produce an honest loaf through the use of quality ingredients and the age-old method of long fermentation. Avoiding the short-cuts and pre-mixed ingredients used by many American-style bakeries, we invest our time and skills to evoke the fullest flavor from the grain.
Gourmet by the Bay will help you create a one-of-a-kind experience friends and family will never forget. Our talented team will assist with all the details, from conception to flawless execution, resulting in an event that is a true reflection of you.
Harrison’s has been a fixture at the corner of Harrison and Washington Streets for decades. Now under new management, Easton's grand old liquor store has more to offer than ever. At Harrison’s you’ll find a broad selection of classic wines, your favorite beers, and the most complete assortment of fine liquors on the shore. Harrison’s party kegs and snacks make backyard entertaining a snap.
Kent Island Crab Cakes are for those who seek quality crab cakes made exclusively from crabmeat of the Blue Crab – as much as possible from the Chesapeake Bay. Our goal is to serve those customers who demand the finest "Maryland Style" crab cakes available, made by hand right here in Maryland.
Neopol, a Baltimore favorite for over 25 years, offers the finest fresh smoked foods this side of Seattle. Famous for their custom smoked meats, fish and shellfish, Neopol also offers handcrafted savory pies, freshly prepared seafood & chicken salads, house-cured grav lox, and smoked vegetables and tofu. Enjoy Neopol’s crepes, sandwiches, or salads for lunch or dinner on the Market’s patio or surprise your family with a truly unique take-out meal. Neopol is committed to freshness and that means dozens of smoked savory items change with the season. It also means that locally-sourced, organic ingredients are a priority. Neopol takes special pride in its party platters and always encourages taste tests.
Patisserie Patrice specialized in delicious, handmade gluten free pastires. Come taste our lemon bars, brownies, raspberry granola bars, chocolate chip cookies, and more. Come see us have a latte or cappiccino!
Stop by our mouth-watering booth for delicious, down-home barbeque. We'll be sure to have you asking for seconds so you can lick your fingers twice. Come on in to find out why the word is spreading about our spectacular eats!
Begin the adventure by exploring the finest in savory spices, gourmet teas and seasonings. Our cooking herbs, spice blends and rubs are hand-selected for your cooking pleasure. Our gourmet teas are enjoyed by tea lovers across the nation. A culinary delight awaits you in our shop!
TS Smith is best known for their fresh and tasty apples and juicy sweet peaches. You'll love the fresh seasonal vegetables including tender asparagus in the spring, sweet corn and cantaloupes in the summer, and pumpkins and squash in the fall. Established in 1907 by Thomas Sterling Smith, today the farm is one of only two orchards remaining in the state of Delaware.


2 tsp. Peg's Salt (available in shop)
1/2 tsp. fresh ground black pepper
5 racks of baby-back pork ribs ( about 5 pounds)
6 cloves garlic, minced
1 large jalapeño pepper, minced or The Spice Diva crushed jalapeño, up to 2 TBS (wear gloves when working with hot peppers and remove seeds for less heat)
2 large onions, halved and thinly sliced
2 green bell peppers, thinly sliced
2 red bell peppers, thinly sliced
2 yellow bell peppers, thinly sliced
- In a cup, combine seasonings, and black pepper.
- Sprinkle 1/4 tsp. seasoning mixture on each side of the rib racks.
- In a small bowl, combine the minced garlic, jalapeño peppers and remaining seasoning mixture.
- Rub the garlic mixture on the top and bottom of the ribs.
- Line a large roasting pan (17 x 11 1/2 inches) with enough foil to wrap all the ribs.
- Spread a layer of onions and bell peppers on top of the foil.
- Place 2 rib racks, side by side, on the vegetables.
- Continue to layer the onions and peppers and the ribs. (This looks as though the intention is to stack the ribs in two stacks of three. This is a great idea as it takes less of the peppers and onions and accomplishes the same purpose)
- Tightly wrap the marinated ribs in the foil and refrigerate for 1-3 days.
- Remove the pan from the refrigerator and let it sit at room temperature for 30 minutes.
- Preheat the oven to 400.
- Before placing the ribs in the oven, reduce the temperature to 300.
- Bake the foil-wrapped ribs for 6 hours.
- Remove the ribs.
- Spoon off the fat from the liquid in the pan and discard, reserving the pan juices.
- Cut each rack into three sections and serve with the vegetables and pan juices.


The breakfast that we provide to our yoga practitioners takes place at the swimming pool area under the shadow of an elegant and summer style decorated pergola. Breakfast is meant to give the Greek family get-together concept of the meal and is served in a style of a table where you can freely chat choosing from the generous variety of the foods just in front of you. The guests can enjoy the homemade products from our garden as well as from the local producers – the friends of the family. Then this way you can taste goat and sheep yoghurt and milk, freshly squeezed orange juice, home eggs cooked according to your preferences, local spread cheese called “mizithra”, fresh and dry fruits, olive oil, thyme honey, muesli, home grown tomatoes and olives, variety of brown and white bread, marmalades, variety of local mountains herbs, tea and coffee. You will also have an opportunity to pick some figs yourself from the trees located near the breakfast table. The nice friendly atmosphere at the table is completed further by homemade cake, biscuits and fruit compote. Would you like to see anything special on the table for your group, just let us know.
Should you have any questions, need any information, we will try to answer all of them providing you with the clear and extensive details on the subject.
This service is designed exclusively for the yoga practitioners and includes the high standard individual care like recommendations of the special diets or easy access to health practitioners so our guests get the best from their holidays.


D A G o l a
A healthy oil for the healthy you
At DAGola, we are committed to providing the most healthiest cooking oil to the health-conscious throughout the globe. Like you, we were sick of reading about the latest diet and health fads and wanted to contribute something positive and healthy to the diet and nutrition world – something that was based on scientific facts. The result is DAGola oil, our delicious cooking oil that can help you maintain your weight while enjoying all of the foods you love.
Scientific Studies At The Heart Of Our Operation
Why DAG (Diacylglycerol)?
Diacylglycerol is a natural component of various edible oils. Clinical studies suggested that when diacylglycerol is consumed in large amounts, it has metabolic characteristics that are distinct from those of triacylglycerol and that these characteristics may be beneficial in preventing and managing metabolic disorders.
Diacylglycerol Oil Has Been Extensively Investigated In Human Trials
What Do Doctors Say About DAGola Cooking Oil
Dr. Federico Maese, Cardiologist
I cook with DAGola myself, great tasting and I recommend it as part of your lifestyle modification to help with triglyceride issues and weight management.
Dr. Mark Martens, Gynecologist
DAGola oil for cooking and salads tastes great and has strong science and clinical results supporting its beneficial effects on weight management and triglycerides.
Dr. Ford Moore, Oral Surgeon
Patients prepping for surgery should consider trying to improve overall health. DAGola oil could be an important part of a regimen for optimizing your pre-surgery preparation.
DAGola product you consume is made with care and adheres to strict standards designed to improve your health
ISO 22000 Certification
We place great emphasis on the certification and quality assurance of both products and production processes according to the specifications of internationally recognized organizations.
The DAG oil standardization processes are according to ISO 22000 and ΙSO 9001 quality standards.
Our DAG oil products are controlled systematically in its labs and fulfill the strictest FDA specifications.


Join us to celebrate downtown Rehoboth Beach's 2012 Mardi Gras!
We'll be serving some great New Orleans grub beginning Friday, 2/17 and running through Thursday, 2/23 to get you in the mood... we may even share some beads with you!
Soup: Noble Rot Gumbo, crawfish, chicken, shrimp & andouille, in a traditional gumbo enhanced by our Noble Rot
Muffaletta: Spicy salami, prosciutto, manchego cheese, olive salad on crusty ciabatta. Served with fresh cut fries
Oyster Po boy: Fresh local oysters, watercress, spicy aioli served in a hollowed out baguette. Served with fresh cut fries
Turtle Bolognaise: Fresh turtle meat stewed with tomatoes, caramelized onion, chicory stout and fresh basil and tossed with pappardelle pasta.
On Sunday, 2/19 we'll be participating in the town-wide Gumbo Cookoff! From 2-5 pm, restaurants in townwill be serving their best gumbo for you to taste! $5 ballots will be sold. Join in the fun and help pick the most savory gumbo in town (our recommendation? Vote Dogfish)!


Kalde fristelser på Fornebu S
På Fornebu S kan du kjøle deg ned i sommer. Vi har deilig og forfriskende iskaffe, smoothie og økologisk yoghurtis mm. Se våre favoritter her!
It’s all about bringing you the best yoghurt flavors and toppings the world has to offer.
IT’S ALL ABOUT BRINGING YOU THE BEST YOGURT FLAVORS AND TOPPINGS THE WORLD HAS TO OFFER. YOU CAN BE SURE THAT ALL OF OUR PRODUCTS ARE OF THE HIGHEST QUALITY AND READY FOR YOU TO ENJOY. WITH OUR SELF-SERVE METHOD YOU ARE IN CHARGE AND ONLY YOUR IMAGINATION WILL STOP YOU.
Our FrozenYogurt has the same great taste that you will find in ice cream but with yogurt as a replacement for the cream. Yogurt contains live an friendly bacterial cultures that will assist in breaking down the milk sugar lactose and create lactic acid.
Our Frozen Yogurt contains many important minerals and is low in fat, high in calcium and not to mention- great in taste! Our Yogurt is also 100 % organic


Think of the last time you went for a scoop of ice cream with a friend or family member. We’d guess that your memories of that day are less about the ice cream and more about the experience. At Big Brothers Big Sisters of Colchester, we value experiences over all else. We’re always eager to find new platforms for mentorship and friendships. We believe a scoop of ice cream is more than a delicious seasonal treat. It’s a creator of memories, a catalyst for friendship, a platform to experiences. Fundy Scoops Dairy Bar will provide a central destination for families to gather, build memories, and play together, and it just so happens that you can find some great tasting ice cream here, too!
Big Brothers Big Sisters of Colchester facilitates impactful, volunteer-based mentoring programs in our communities to ensure our young people reach their full potential. When you support our Dairy Bar, you’re supporting those young people. Further, Fundy Scoops is operated by youth. We aim to develop career-building skills in young people, to continue to grow our capacity in the non-profit sector, an area that continuously needs new leaders. Oh, and if that’s not enough, our ice cream is the best!


(First of three parts) Do not be fooled by General Mills Yoplait Trix Lowfat Yogurt. Several of this product's ingredients, including its sugars (disguised with various names) and artificial colors, are dangerous.
Also disconcerting is its residence in the seemingly healthy neighborhood of supermarkets’ yogurt sections, which leads parents to believe that they are doing right in feeding this to their children. In reality, this product’s existence is akin to the worst fraud perpetrated by any Wall Street executive.
Traditionally, yogurt is the product of introducing a bacterial culture into milk. Yoplait Trix, however, is more criminal than traditional. How else to explain the absence of any fruit in the six flavors I encountered (Watermelon Burst, Strawberry Punch, Strawberry Banana Bash, Raspberry Rainbow, Wildberry Blue and Triple Cherry)? And the marketing claims that there are “2 FRUITY COLORS IN EVERY CUP!” and that “Twice the color means twice the fun!”?
One package is comprised of six 4-ounce cups. Three cups are one flavor, and the other three cups are a second flavor. I examined the ingredients of the six flavors and was surprised to learn that the contents were constant for all six, with only two small exceptions. The Triple Cherry did not contain artificial flavor and the artificial colorants varied slightly for three of the six. Huh? Yes, the ingredient lists for the Strawberry Punch, Raspberry Rainbow and Wildberry Blue are exactly the same: Cultured Pasteurized Grade A Low Fat Milk, Sugar, High Fructose Corn Syrup, Modified Corn Starch, Kosher Gelatin, Citric Acid, Potassium Sorbate Added to Maintain Freshness, Natural and Artificial Flavor, Red #40, Blue #1, Vitamin A Acetate, Vitamin D3.
(Tomorrow: Opening a container of Watermelon Burst)


By Carollyn Farrar, NW Natural Marketing Program Mgr.
For those who love to cook, and love to eat great food, don’t miss the natural gas range at The Maldivian – inside the Gecho Construction home at the NW Natural Parade of Homes this year! Gecho Construction has chosen the extraordinary Miele M-touch HR 1956 Dual Fuel range for its excellent qualities. The 48” range comes with features and user convenience exclusive to Miele:
The Moisture Plus Feature: With increased humidity all types of breads, rolls and croissants come out of the oven shiny, photo-op ready, looking like they are from the local patisserie. And the moisture plus also browns the crust on meats and soufflés.
Wireless Food Probe: Roasting of meat, fish and poultry is goof-proof. The monitoring device includes a countdown indicator that lets you know exactly when your protein will be ready. Walk away and let the oven do the work.
Effortless Cooking: The Miele makes cooking easy and fun with user friendly convenience features. The oven’s swivel handle follows the way your hand naturally moves, making it very easy to open and close the oven door. The crisp function reduces moisture to create a micro-climate that’s great for French fries or other crispy foods. The clock and timer functions set start and finish times, based on your schedule. And if the power goes out, the set time will be saved for up to 200 hours. It’s efficient too. The oven turns off early and uses residual heat to complete the cooking process.
There’s more to see and learn about the Miele HR 1956 Gas Range. Check it out for yourself at the NW Natural Parade of Homes inside The Maldivian.


working with web site developer on how to setup to accept payment hopefully it will be resolve by 8/20/2022 or Call 209-718-5400
ALL ABOUT THE BLEND
Custom Blending Company
Welcome to A Green Zone C. Our great selection of products will cover all of your needs, whatever and wherever they may be. Enjoy our exceptional shopping experience and contact our customer service with questions or comments.
THE STORY OF A GREEN ZONE C
All About The Blend
We are a custom blending company. Our mission is to meet the special needs of our customers who require special diets, to prevent reaction against food intolerances, food sensitivities, food allergy, and medical diet restrictions.
We can accommodate Gluten Free, keto diet, alkaline diets need just to mention a few. As a Custom blending company, we can accommodate restaurant needs, such as blending special recipes, rubs or seasoning blend proprietary to your flavor.
We strive to accommodate our customer by blending the perfect blend for them for their home cooking needs. Our seasoning blends are blended without salt. Our seasoning mixes are season with minimum salt. Our most popular blend is our Special blend consist of onion, garlic, green and red bell pepper. If have a special blend, please do not hesitate to reach out to us with your request.


The causes of poverty include lack of resources, unequal income distribution in the world and within specific countries, conflict and hunger itself.
Children Who Hoard Food Hoarding food is a common behavior in children who have been deprived of adequate sustenance early in life. Diabetes can result in disability and premature death. Food insecurity refers to limited or unreliable access to foods that are safe and nutritionally adequate National Research Council, This is not the type of malnutrition that is referred to when world hunger is discussed, though it is certainly very important.
Disease Control Priorities, third edition, volume 2. We will look at the evidence about how modern food causes disease through seeing some of the field studies of Weston Price D.
He gathers the people together to thank the kind Father for evidence of his Being in the life-giving qualities of butter and cheese when the cows eat the grass near the snow line.
This may seem like a little too much freedom. The ecological impacts of climate change can affect the emergence or re-emergence of diseases on a larger scale, especially those with vectors like mosquitoes and fleas that thrive in warm humid environments FAO, Anemia contributes to 20 percent of all maternal deaths FAO, By working with schools to provide food to families in a variety of ways, the Childhood Hunger Initiative will dramatically increase the amount of food and meals families and their children will receive to solve childhood hunger in New Mexico.
These factors were found to place children who regularly ate fast food at increased risk for obesity. From the selections you offer, let them choose what to eat and how much of it they want.
The world has made great progress in reducing hunger: Limit TV and computer time. Within regions, the gap between potential crop yield and actual crop yield can be as large as 76 percent, as seen in Sub-Saharan Africa FAO, Looking for ways to help.
Through the Childhood Hunger Initiative, the Food Bank aims to feed hungry children by feeding the entire hungry family. To achieve this, we must work with farmers ensure they have access to the necessary tools and skills, and build a market by educating communities about the nutritional importance of eating a wide range of foods.
Our Childhood Hunger Initiative Hunger can have immediate and lasting effects on children during the most crucial developmental stage in their lives. There is probably not one cause, but many different factors.
The major health consequences include poor pregnancy outcome, impaired physical and cognitive development, increased risk of morbidity illness in children and reduced work productivity in adults. Take a three-question hunger quiz on this section Micronutrients Quite a few trace elements or micronutrients—vitamins and minerals—are important for health.
According to this study, kids who ate fast food were more likely to consume a higher amount of calories, fat, carbohydrates and added sugars in one fast food meal. Parents control the supply lines.
World Food Summit target. When dessert is the prize for eating dinner, kids naturally place more value on the cupcake than the broccoli. Junk food can be appealing for a variety of reasons, including convenience, price and taste.
This was a decrease of about 1 billion people below the poverty line from The World Bank. Find the latest news on child nutrition, general information and statistics, special topics including vegetarianism, special diets, snacking, eating for sports, and more.
Local Partners. Local community partner agencies help the Department of Children and Families provide access to public assistance services. To find a partner agency in. Local community partner agencies help the Department of Children and Families provide access to public assistance services.
To find locations in your area where you may apply for Food Assistance, Cash or Medicaid. Overview. Through our client-choice, supermarket-style food pantry, we strive to provide healthy food in a safe and welcoming environment.
Open to both Hour Children families and the local community, the pantry works to provide nutritious items, such as fresh vegetables and fruits, meats and fish, beans, milk, and whole grains as often as possible.
Junk food can be appealing for a variety of reasons, including convenience, price and taste.
For children, who do not always understand the health consequences of their eating habits, junk food may appear especially appetizing. Inapproximately 3 million children under age 18 years (%) were reported to have a food or digestive allergy in the previous 12 months. From tothe prevalence of reported food allergy increased 18% among children under age 18 years.
Children with food allergy are two to four.Children and food


Who We Are
For nearly two centuries, the South American country of Uruguay has proudly produced high-quality, grass-fed international beef. Today, 80% of the land in Uruguay is set aside for the sole purpose of raising livestock, giving cattle the ability to graze in lush fields all year. Uruguayan farmers raise Angus and Hereford cattle responsibly, on more than 27 million acres of natural pastures. With more than 20 American export-approved packing plants equipped with modern technologies, we provide a product that meets consumer demand for a healthier, environmentally friendly grass-fed beef. From nature to table, Uruguayan beef is committed to producing the best, safest meat possible meeting the growing consumer demands for grass-fed beef.


It is an ideal training bowl for children who learn to eat independently or need feeding, and is very suitable for children who eat solid food.Not only can be prepared for babies, but also can be used as a table bowl for parties.China silicone feeding tableware, the materials are safe and non-toxic, which can accompany the healthy growth of babies
|Product Name||Baby Bamboo bowl Set|
|Material||Natural Bamboo And Food Grade Silicone|
|Logo||Logos can be customized (spoon/ bowl)|
china silicone feeding tableware factory
1.Natural and safe materials help to feed babies safely. Our baby bamboo bowls are plastic-free, BPA-free, PVC-free, lead-free and phthalate-free.
2. The removable suction cup at the bottom can be used regularly as the child grows.
3. Free spoon: The bamboo baby spoon has a free color scheme of silicone straws, which is cute and simple, and has a soft tip on the soft gums, making it easy for babies to feed themselves.
4. Food grade silicone material, safe and non-toxic.Welcome to send us an inquiry to know more details


Another Successful Bake Sale by Pinnacle Academy!
Another successful bake sale was held at Pinnacle Academy! The students conducted the sale with lots of homemade goodies like German Chocolate Cake, Borek, Cupcakes, Donuts and so many other baked goods along with hot chocolate, coffee, and tea. Pinnacle families came together and donated all the delicious food that was sold during arrival, lunch, and dismissa
l. Thank you to the Pinnacle Academy community for coming together yet again to support the Touch of Life Foundation!


A landmark downtown Fond du Lac restaurant is closing. Restaurant manager Patty Boyd says The Main Exchange is closing Saturday after 35 years in business. Boyd and her husband Chuck opened the restaurant on South Main Street in 1979. "We have had so many great employees and great customers across the years and so many good times," Boyd told WFDL news. "This is a really difficult time for us and it was a difficult decision to make. Boyd says two other establishments they own, the Parrot Palms nightclub on Hickory Street and Pockets Bar and Grill on South Main are also closing. She says the economy has been a big factor. Fond du Lac Community development director Wayne Rollin says its sad news. He says The Main Exchange has always been one of his favorite places over the years.


The European Spice Sector
Herbs and spices are the ingredients used to give food and beverage products aroma, flavour, preservation, and colour.
These products are derived from various plant parts, including flowers, barks, fruits, buds, seeds, leaves, roots, and plant tops. The global herbs and spices market was valued at € 14,5 billion in 2019.
While Asia is the leading importer of spices with 47% of the market share, Europe is the second largest world’s importing region for spices as it accounts for about one quarter of the world’s total imports of spices.
In 2019 Europe imported around 25% (around 370.000 tons) of the global production, followed by North America (18%), Africa (5%), Latin America, the Caribbean (3%) and Oceania (2%). The dependence on spice imports from non-EU countries also means that intra-EU spice trade mainly consists of re-exports of spices that originally came from origin countries.
The European market of culinary herbs, instead, is less dependent on imports, as the majority of herbs consumed and processed in the EU are harvested in the European region. Dried herbs production mostly takes place in the Mediterranean Countries, and counts on production of parsley, basil, bay leaves, celery leaves, chives, coriander, dill tips, chervil, fennel, juniper, marjoram, oregano, rosemary, sage, savoury, tarragon and thyme.
Main user of culinary herbs and species is the food processing industry (70-80%), followed by the retail (15-25%) and the food service sector (5-10%).
In 2019 the EU herbs and spices industry generated a turnover of € 3,6 billion.
Source: European Spice Association (ESA)
Picture: European Space Agency (ESA)


This is the recipe that Eric calls “The Best Tilapia Ever”! It’s easy to make and tastes awesome. I posted this photo on my Facebook page last night and I’ve had a ton of people message me for the recipe…so here it is:
UPDATE: I’ve added instructions and photo for Parmesan Crusted Chicken (or Turkey) below!
Parmesan Crusted Tilapia
4 Tilapia Fillets
1/4 cup egg substitute (or 1 egg)
1/3 cup grated Parmesan cheese
2 Tablespoons cornmeal
1/2 teaspoon each of:
- garlic powder
- onion powder
- crushed red pepper flakes
- black pepper
Preheat oven to 425°, place a cooling rack on top of a cookie sheet, spay with cooking spray.
Place egg substitute in a shallow bowl. Mix cheese, cornmeal and spices and place onto a large plate. Dip filets in egg, then dredge in cheese mixture. Place fillets onto prepared rack. Bake for 10 -15 minutes or until fish flakes easily with a fork. For the last 3 – 4 minutes I turn on the broiler (and watch it VERY carefully) to get it nice and crispy. That’s it!! Enjoy 🙂
I have also substituted thin chicken breasts for turkey cutlets for the tilapia. The cooking time is between 12 – 18 minutes (including the broiler at the end); depending on the thickness of the chicken/turkey.
Here is a photo of this recipe using turkey cutlets:


Upscale Tacos. Delicious Cocktails. Beautiful Atmosphere.
Open for Dine In, Take Out, Delivery and Catering!
319 Augusta Ave.
TacoTaco is Kensington Market's newest resident, offering upscale tacos and exotic flavours. Our menu of tacos, burritos and rice bowls, are loaded with Southern, Asian and many vegetarian flavours, fused with Mexican roots.
Beyond our tacos, come enjoy our selection of beautiful and delicious cocktails and large sun-lit patio in the walkable, funky and hip Kensington Market.See Menu
At the edge of the Kensington Market, TacoTaco offers a cozy patio to retreat from the noise, activity and congestion of the Market. Our aboreous patio is sunlit from 8am to 10pm and is bordered by trees, plants and beautiful lighting. Come to TacoTaco enjoy our unique foods and drinks and relax in our comfortable and roomy patio.
Do something unique and memorable at your next event. We’d like to invite you and your guests, whether personal or corporate, into our patio and bar to enjoy a night together with great food, fun drinks, beautiful location and excellent service. Learn More


Organic food is grown without the use of synthetic chemicals, such as human-made pesticides and fertilizers, and does not contain Genetically Modified Organisms (GMOs). Organic foods include fresh produce, meats, and dairy products as well as processed foods such as crackers, drinks, and frozen meals.
Cooking is one of the greatest gifts you can pass on to your generation. Good food is all that sweet when shared with friends and family. Happiness is homemade. Cooking with love provides food for the soul.


This article will be one of the most important I've ever written for restaurant owners and managers in other food services. In this article, I'm going to do something you won't see from another consultant. I'm going to share with you the exact steps of an action plan I created to help a restaurant create a food cost fitness program, along with some helpful commentary from me.
In the linked article, a successful BBQ restaurant in Gilbert, AZ shares a couple marketing tips he and his partners use to market their restaurant. None of these tips include buying ads or issuing coupons.
I was lucky enough to eat at one of their other restaurants, Joe’s Farm Grill, while in Arizona a few weeks ago. They grow and/or raise nearly everything they serve right there on the same farm where the restaurant is located. It’s the definition of the word “fresh”.
For other marketing tips or help defining your brand, visit us at www.bodellconsulting.com.
For help implementing tools and procedures to improve your quality and service speed, find our services at bodellconsulting.com.
Spread the word, Hilton Worldwide is looking for successful independent restaurant concepts to pitch to their franchisees to put into their hotels. This might be a good opportunity to take the first step into franchising. The following article from Restaurant Hospitality E-Zine doesn’t say as much, but the Hilton maybe willing to foot all or part of the cost of franchising the concepts.


Published: 15 days ago
Good little trash pandas don’t waste🦝We’re so excited to announce the launch of our Circular Food Menu that creates gourmet dishes entirely from waste (It may sound strange but hear us out!)
We’ve partnered with Provision Coalition, Our Food Future Guelph Wellington and local entrepreneurs to produce North America’s first circular food menu that utilizes unavoidable by-products to craft delicious meals. Like all great things, it starts with beer. Specifically, with the waste grain from the brewing process at Wellington Brewery. The grains are up-cycled as feedstock to Oreka, an insect farm that produces animal feed, which then goes to a trout farm, Izumi Aquaculture. The fish waste becomes natural fertilizer for potatoes at Smoyd Potato Farms. And some of the grain that the insects can’t take goes to Grain Revolution with waste yeast from Escarpment Laboratories to produce bread.
Taking the trout, potatoes, and sourdough that were yielded from these processes, our chefs here and at our sister restaurants, miijidaa cafe + bistro and Park Grocery, have crafted these incredible and delicious dishes:
@thewooly SOURDOUGH BREADED TROUT & FRIES - Buttermilk marinated Izumi steelhead trout, Grain Revolution sourdough bread crumbs, Rochdale gold fries, coleslaw, and tartar sauce
@miijidaa CURED STEELHEAD TROUT - Izumi trout gravlax, potato + horseradish cream, Grain Revolution sourdough crostini, chives, and pickled fennel
@parkgrocery HOT SMOKED TROUT SANDWICH & CHIPS - Hot smoked Izumi steelhead trout, toasted Grain Revolution sourdough, pickled onions, lettuce, roasted garlic aioli, and Smoyd Farm potato chips
We’re so proud to be part of this collaborative effort in our community and work alongside Provision Coalition, Wellington Brewery, Oreka Solutions, Izumi Aquaculture, Smoyd Potato Farms, Escarpment Labs, and Grain Revolution to show that a sustainable, circular food system and economy really is possible.
#trashpandas #ourfoodfuture #repurposed #seeingfooddifferently #circularfood #foodwaste #whatif #zerowastefood #zerowastekitchen


Vitamin B-12: Atrophic gastritis is an ailment that many older women are than brown sugar and 50 times more than that of regular sugar. Enjoy eggs, milk, almonds, leafy green vegetables, Vitamin C Benefits: Vitamin C Helps In Reduction Of Cholesterol Levels And Regulation Of Blood Pressure. poultry, fish, yogurt, cheese the normal functioning and growth of the human body. Some other multivitamins for pregnant women are One a Day paragraphs below for you to understand the importance of these nutrients. Heart disease, cancer, and arthritis that pose to strike women in their values for a chicken breast weighing approximately 4 oz.
These vegetables are also considered to be excellent sources of minerals and vitamin C to prevent the attack of scurvy. It is found in tomatoes, potatoes, legumes, the regulation of the nervous system, brain and cardiovascular system. Then comes pantothenic acid or vitamin B5, which performs an important role in the oxidation of fats and in the prevention of Alzheimer's disease by functioning as an antioxidant. So, if you have been asked to avoid dairy and are as macro and trace minerals, depending on their quantities required by the body.


Lake jackson > making sugar texas - texas history, The first refineries in texas were sugar refineries that took raw cane and crystallized it into sugar in a labor-intensive and time-consuming process.. Sugar lsu: table contents - louisiana state university, Antebellum louisiana accounted for 95% of the sugar produced in the south. although a few refineries existed, including the louisiana sugar refining company in new. Louisiana cotton sugar plantations tokens!, Browse over 10,000 trade tokens: louisiana cotton and sugar plantations used tokens in the same way lumber mill's used tokens, through their commissaries.. A louisiana sugar plantation, 1896 - quickfound.net, The land of sugar, an article on a louisiana sugar plantation and sugar refinery, from the november 29, 1896 los angeles times. Louisiana plantations sugar history - genealogy trails, "the sugar planter requires for his cane plantation a warm, moist climate, with intervals of hot, dry weather.
Old-fashioned brown sugar kettle corn recipe « chef, I associate smell taste -fashioned kettle corn farmer’ markets fairs circuses, hollywood farmer’. http://www.marcussamuelsson.com/recipe/old-fashioned-brown-sugar-kettle-corn-recipe Sugarcane - wikipedia, free encyclopedia, Sugarcane species tall perennial true grasses genus saccharum, tribe andropogoneae, native warm temperate tropical regions . http://en.wikipedia.org/wiki/Sugar_cane Lake jackson > making sugar texas - texas history, The refineries texas sugar refineries raw cane crystallized sugar labor-intensive time-consuming process.. http://www.texasbeyondhistory.net/jackson/sugar.html


|MyFitnessPal on my iPhone|
One of the most important aspects of getting fit and healthy is to take charge what we eat. That means we have be more aware of calories, nutrients, carbohydrates, protein, fat etc etc etc. I don’t want to go into the details of what you should or shouldn’t eat. The purpose of this post is just to share with you what works for me.
The most difficult thing about counting calories is actually recording what you eat. My personal trainer has asked me to start keeping a food journal which is a real pain in the *** to me and I couldn’t find the motivation to start that.
That all changed when I found this wonderful iPhone app called MyFitnessPal which is basically a free online calorie counter which helps you record your calorie intake. If you don’t use an iPhone you can still use the service free online. I’ve been using it for over a month now and I can honestly say I can now not live without it. Everytime I sit down for a meal I would use it before I make my order.
– goal setting to lose weight
– a calorie intake plan based on the weight loss goal
– an exercise tracker which allows me to track how much I burn
– basic measurement tracker (weight, waist etc etc)
– a pretty comprehensive database of food with the nutrition information- carbs, fat, vitamins, sodium, protein etc etc (try and type any food from any brand and chances are it is listed)
– a way to add food info in the event it’s not listed in the database
– keeps track of favourite food that you eat
– a button you can click at the end of every day when you complete your logging for the day
– an estimate of what you weight will be in 5 weeks time every time you complete your logging for the day
This application impacts me most because I now have a choice everytime I eat. I can key in the food and know immediately the impact if I choose to eat it. I couldn’t do that before so I just ate everything I fancied. And even if I choose to eat what I’m not supposed to (it happens once in awhile) I now know exactly how much exercise I have to do to compensate for submitting to my whim.
The other thing I find extremely is that I can actually plan my food days in advance. I just sit down every sunday and key in the food I intend to eat for the whole week. Pretty useful eh?
The most important thing about MyFitnessPal is that everynight is a potential for success. When you see what the estimate weight loss (or weight gain) is everytime you finish logging, you get motivated.
I think for many people like me, it’s pretty difficult to change our lifestyle and food is an important part of our lifestyle. If you want to start getting fit and losing weight is part of your goal, counting calories is a huge step forward and MyFitnessPal really works. It gives you choice and choice is important.
You don’t have to start overhauling what you eat overnight but if you use calorie counters like MyFitnessPal (or any other app out there for that matter) I’m confident you’ll be able to start making different choices.


My wife and I skipped the New Year’s Eve festivities this year and tried something different: a New Year’s Day Italian dinner. This was done in an effort to recreate the holiday dinners I used to enjoy with my extended family when I was growing up. While we couldn’t get my family to Los Angeles we could recreate the food and hopefully the feeling of spending a holiday at my great-grandmother’s house.
We started with the sauce:
Actually, two pots of sauce since we were serving 12 people – or about 1/3 the number my great-grandmother served on a typical holiday.
We then added the meatballs I had made (based on my father’s recipe.) My wife prepared the sausage & peppers and the antipasto salad. We grated cheese, put on the water for pasta, warmed up the roasted garlic bread, poured the wine and prepared to fill the table with food and people.
Here is the table – which is actually two tables placed end to end:
When plated, dinner looked like this:
We were ready to eat, but would our guests like it? Considering the fact that we have zero leftovers, I think everyone enjoyed the meal.
Of course, there was also dessert, consisting of cookies, homemade pizzelles, chocolate macaroons and my wife’s homemade cannoli.
I think that my late great-grandmother, my still living and wonderful grandmother and my occasional blog commenter father would have approved of the meal. As for me, I had a wonderful time cooking and preparing dinner for our friends. Late in the day I was in the kitchen preparing second pot of coffee, listening to the noise from the dining room. It was a loud and happy sound as our guests stirred coffee, poured a bit of Limoncello, and passed desserts while they talked loudly and comfortably, like they were in their own home. It was exactly like I remembered holidays with the family. I think good friends and good food may be the best way I can think to start a new year.
There are more pictures from the day here.
If you’re keeping score at home we consumed the following: Three and a half pounds of meatballs, three pounds of pasta, four pounds of sausage and peppers, an undetermined amount of antipasto salad, nearly all of the sauce, three loaves of bread all but 1 cannoli (which we just ate) and a small mountain of cookies. I think I can safely say that no one went home hungry.
Thanks to everyone who was here with us yesterday. To our guests and to everyone reading this: I hope that the rest of your year is as good as the first day of mine.


Gold Cardamom Fruitas
KLG Spice flipped the mint and gum world upside down by creating the first 24k Edible Gold covered natural spice breath freshener.
Healthy Baked Fruit Snacks
We took what was wrong with unhealthy snack foods and fixed it. From baked fruit snacks and trail mixes to fruit based gummy candies.
Scientific studies supporting the use of Cardamom, Saffron, Turmeric, 24k Edible Gold, and Essential Oils for better health.
The Next Best Wonder Pod!
Tired of everyone telling you what’s best for you and your health? Don’t take our word for it! Check out what the science and health community have to say about the ingredients we use in Gold Cardamom Fruitas. It’s like a little wonder pod!Click HERE!!!!!
WACS president Thomas Gugler officially endorses Gold Cardamom Fruitas in Dubai
February 20, 2018-Chef Thomas Gugler, president of World Association of Chefs’ Societies announced his endorsement and the launch of Gold Cardamom Fruitas, a natural spice breath freshener covered in 24k edible gold, during Gulfood in Dubai.Watch Video
Summary-Health Benefits of Cardamom In ancient medical traditions, cardamom could cure a sore throat, teeth and gum infections, congestion, tuberculosis, stomach, kidney, and lung problems, and also be used as[…]Read more
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We really are innovating the mint and gum market and customers are responding!


Milk factory in Tombouctou area
In Tombouctou area in Mali, on the 25th of February 2010, the eagerly awaited dairy plant for local communities in Léré was officially opened.
Officiated by the deputy commissioner of Léré district, the opening ceremony gathered the mayors of Dianké, Gathi loumo, Dioura and Nampalari municipalities, the Deputy Mayor of Léré, the heads and members of the livestock administration, representatives of associations of women farmers and young people, representatives of engineering in agriculture, livestock and the environment and milk producers.
Léré is a pastoralism area which runs short of milk during the dry season due to lack of browse for cattle. Now with the dairy plant, the local population can benefit from daily supply of high quality fresh milk. In addition, incomes of milk producers have increased significantly in reflecting the increase in supply of milk from 2 to 5 litres a day.
More than 40 heads of cattle have been providing around 3,780 litres of fresh milk between March and May 2010. These are mostly Zebu cows from the Peuls, the Maures and the Touaregs. According to the monitoring team, at least 20 farmers deliver milk to the dairy plant on a daily basis.
The milk is received by 4 plant production workers who initiate the processing activities. There is also a special management committee composed of milk producers, representatives of animal keepers associations and women's associations that have been set up by the local communities and one facilitator. This committee will ensure the sustainability of the milk factiory.
70% of milk sold is pasteurized and the rest is processed into yogurt and traditional milk curds called "féné".
Facilities in the dairy plant include a pasteurizer unit and 6 gas cylinders to operate it, a solar refrigerator, an installation of solar panels, tools that enhance transformation and conservation of milk and diverse factory maintenance and production apparatus.
"The installation of this dairy plant is in line with the aims of the Malian government to provide adequate infrastructure that supports farmers' productivity as well as ACORD's vision on food sovereignty", said Sarah Théophile, ACORD regional coordinator.
Despite efforts already made by the Malian government, malnutrition remains a real problem of family health. Therefore, ACORD and its partners believe with great conviction that the establishment of this dairy enterprise will enhance production of milk, promote incomes of families of pastoralists and improve household food hygiene.


Thanks for visiting!
We provide true southern outdoor cooking for any occasion. Our food is always prepared fresh from the finest, quality products. For most events, we cook on site. On our menu, we offer a wide selection to choose from: chicken, ribs, Boston butts, pulled pork, steaks, pork chops, hamburgers, hotdogs and fried fish.
We are equipped to serve both small and large groups. Our job is to make your job as simple as possible. We have served many well-known companies, a countless number of schools, churches, civic groups and clubs throughout South Georgia and North Florida.
We hope to see you again! Check back later for new updates to our website. There's much more to come!


Research shows we need to replenish 5 micronutrients each day.
They are: *WHOLE FOOD VITAMINS * ORGANIC MINERALS, *ESSENTIAL FATTY ACIDS, *FOOD ENZYMES * PROBIOTICS
ESSENTIAL NEEDS 1 –
Clean, Whole Food, Predigested Macro nutrients. Your largest nutritional intake comes from things called Macro nutrients which are Carbohydrates, Proteins and Fats. Research shows that an improvement in the type of macronutrient foods you eat can have a dramatic improvement on your health and weight. It’s not just calories as many people have thought. It is the type of calories that determines your energy, vitality and fat levels according to an April 2015 study in the American Journal of Clinical Nutrition. More research from a March 2015 study at a National Food Institute showed that although food chemicals from one or two foods do not immediately harm the body, the “cocktail” effect from our diets can cause a large increase in risks for disease. Almost every grain, fruit, vegetable and especially animal meats are exposed to chemicals, genetic modification pesticides and heavy processing.
ESSENTIAL NEEDS 2
Vitamins & Minerals
Research shows that 97% of the population is deficient in some vitamins and minerals with over half the population deficient in many. The main deficiencies are vitamins D, E, A, C and certain B Vitamins, while the major mineral deficiencies include Calcium for bones and Magnesium for heart and other muscles. A deficiency in these nutrients creates compromised immune systems, rapid aging and a lack of energy. Even a small deficiency of vitamins and minerals can wreak havoc in the body from lack of muscle strength (magnesium), energy (B) and depression (D). In a subgroup analysis of overweight individuals, a study showed that nutrient deficiencies indeed contributes to the rapid increase in US obesity rates over the past decades. US citizens who take multivitamins had a lower prevalence of inadequacy of micronutrients compared to nonusers. Furthermore Agarwal et al. were able to show that “supplement users are more likely to have healthier diets compared to non-users” (Agarwal. 2014).
ESSENTIAL NEEDS 3 –
OMEGA Fatty Acids
BasicsOmega-3 and omega-6 fatty acids are important in the normal functioning of all tissues of the body. Deficiencies in these fatty acids lead to a host of symptoms and disorders including abnormalities in the liver and the kidneys, reduced growth rates, decreased immune function, depression, and dryness of the skin. Adequate intake of the essential fatty acids results in numerous health benefits. Documented benefits include prevention of atherosclerosis, reduced incidence of heart disease and stroke, and relief from the symptoms associated with ulcerative colitis, menstrual pain, and joint pain.2-4, Omega-3 fatty acid levels have also been associated with decreased breast cancer risk.5,6. Most people think of fish oils when it comes to Omega 3 supplementation but research shows that fish oils can contain mercury and the processing can easily damage the fatty acid structures. Algae, Flax Seed oil and borage have shown to provide even higher levels of healthy omega 3 fats (DHA) than fish oils and they do it without the heavy processing or mercury problems. Most people don’t know that fish get their omega 3’s from algae. A vegetarian supplement with these ingredients just cuts out the middleman or middle fish if you would.
ESSENTIAL NEEDS 4 & 5 –
FOOD ENZYMES & PROBIOTICS
Eating the cleanest macro nutrient foods will not do you any good unless the foods are digested down to useable nutrients at the cell level. The non-digestion of foods can cause simple issues like bloating to severe disease states when larger molecules of undigested foods get into the bloodstream. Studies dating back to the 1970’sand before have shown the need to add back food enzymes and probiotics to processed and cooked foods to take the stress off of your digestive system. “Cooking and processing foods at temperatures over 118 F denatures the food and destroys enzymes. Over time, the consumption of enzyme-deficient foods stresses the body and eventually leads to degeneration and disease.” Kauthchakoff, M.D. WBC Raw Food Study, Karl Ransberger, Ph.D., Enzyme therapy (Vienna: Maudrich Verlad, 1970.)
Enzymes are in all raw foods and different enzymes digest different macronutrients. The enzymes that digest Proteins (proteases) are different than the ones that digest Carbs (amylases). Knowing the need for supplementation is pretty simple. If the food is cooked or highly processed, the enzymes are destroyed and your body will give up a tremendous amount of energy to digest it. If it doesn’t digest the food you are not only out energy, you will usually have bloating and allergy type issues from non-digestion. Probiotics are friendly bacteria that surround your intestinal tract. They act as an immune defense mechanism keeping you disease free and they help with the digestion and assimilation of nutrients into your bloodstream. Stress, chemicals, acidic foods, sodas and especially antibiotics found in prescriptions and our food supply destroy our friendly flora. Fermented foods like Kefir, Kim Chi and sour yogurts contain probiotics but unlike other countries, people in North America don’t eat fermented foods on a daily basis and thus are deficient in friendly flora.
Lifestyle and nutritional habits leave almost everyone deficient in essential nutrients. Even with efforts of eating healthier, the facts show that our chemically laden and nutrient deficient foods don’t provide everything our bodies need to reach optimal health. With inadequate nutrition, we lose energy, are more prone to disease and can create reactions in our bodies that turn on fat storage sensors.
I can help you replace the nutrients on a daily basis using the best supplements the market has to offer. Contact me today to learn what you can do to replace these nutrients on a daily basis.
ALIGN COLUMBUS CHIROPRACTIC, Dr. Kathleen Inman, 812-799-1568


I was president of our chapter senior year, and I was going to greatly miss everything about FFA; especially being able to see—as I called him— my best friend. The years went by and I always wondered what he was up to, and how he was doing. One day in the beginning of , I finally found him on Facebook.
And, I was always traveling through his hometown, hauling horses and hitting rodeos. It was insane to think we were so close all along.
Holiday Sale: The FFA Cookbook - eBook
We exchanged numbers and it was like we never skipped a beat. Do you also have a great story about your FFA experience? Submit it to us at www. According to this news segment from Fox News, this means that jobs opportunities in agriculture will continue to grow. Adrienne Bradley, who appears in this clip, was a National Collegiate Agriculture Ambassador in ! Check out our Shop FFA holiday gift guide. Great finds and great deals for FFA advisors, sponsors, alumni, chapter officers and more.
Readers will recognize their favourites, from shared dishes, to sandwiches, soups and salads, noodle bowls and wok dishes, burgers, pizza, main courses, steaks, dessert and brunch. At last, the food from your favourite restaurant can be yours at home. Read, cook, relax and enjoy this collection of delicious, accessible and easy-to-follow recipes, for fun dishes inspired by food from around the world. The perfect gift for yourself, and the Earls fans in your life. From the Hardcover edition.
Not so long ago, parsley was the only fresh herb available to most American cooks. Today, bunches of fresh oregano and rosemary ca But once these herbs reach the kitchen, the inevitable question arises: Now what do I do with them? Here, at last, is the first truly comprehensive cookbook to cover all aspects of growing, handling, and cooking with fresh herbs.
Jerry Traunfeld grew up cooking and gardening in Maryland, but it wasn't until the s, after he had graduated from the California Culinary Academy and was working at Jeremiah Tower's Stars restaurant in San Francisco, that he began testing the amazing potential of herb cuisine. For the past decade, Jerry Traunfeld has been chef at The Herbfarm, an enchanted restaurant surrounded by kitchen gardens and tucked into the rainy foothills of the Cascade Mountains, east of Seattle.
His brilliant nine-course herb-inspired menus have made reservations at the Herbfarm among the most coveted in the country. Eager to reveal his magic to home cooks, Jerry Traunfeld shares of his best recipes in The Herbfarm Cookbook. Written with passion, humor, and a caring for detail that makes this book quite special, The Herbfarm Cookbook explains everything from how to recognize the herbs in your supermarket to how to infuse a jar of honey with the flavor of fresh lavender.
Recipes include a full range of dishes from soups, salads, eggs, pasta and risotto, vegetables, poultry, fish, meats, breads, and desserts to sauces, ice creams, sorbets, chutneys, vinegars, and candied flowers. On the familiar side are recipes for Bay Laurel Roasted Chicken and Roasted Asparagus Salad with Fried Sage explained with the type of detail that insures the chicken will be moist and suffused with the flavor of bay and the asparagus complemented with the delicate crunch of sage.
The FFA Cookbook: For Posterity and the Support of Some Pretty Great Kids
A treasure trove of information, The Herbfarm Cookbook contains a glossary of 27 of the most common culinary herbs and edible flowers; a definitive guide to growing herbs in a garden, a city lot, or on a windowsill; a listing of the USDA has hardiness zones; how to harvest, clean, and store fresh herbs; a Growing Requirements Chart, including each herb's life cycle, height, pruning and growing needs, and number of plants to grow for an average kitchen; and a Cooking with Fresh Herbs Chart, with parts of the herb used, flavor characteristics, amount of chopped herb for six servings, and best herbal partners.
The Herbfarm Cookbook is the most complete, inspired, and useful book about cooking with herbs ever written. With nearly recipes, The Chopped Cookbook teaches you how to combine pantry staples to make exciting meals so that the questio By showing you how to spin your favorite ingredients into fun, doable, and delicious recipes—including go-to guides for making salad dressings and pan sauces, four-ingredient market baskets that can go in many tasty directions, and ideas for ways to reinvent pasta dinners—the culinary masterminds at Food Network set you up for mealtime victory every night.
Author Andrea Nguyen first tasted pho in Vietnam as a child, sitting at a Saigon street stall with her parents. That experience sparked a lifelong love of the iconic noodle soup, long before it became a cult food item in the United States. Options range from quick weeknight cheats to impressive weekend feasts with broth and condiments from scratch, as well as other pho rice noodle favorites.
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Over fifty versatile recipes, including snacks, salads, companion dishes, and vegetarian and gluten-free options, welcome everyone to the pho table. With a thoughtful guide on ingredients and techniques, plus evocative location photography and deep historical knowledge, The Pho Cookbook enables you to make this comforting classic your own.
In this evocative cookbook, the "Wick," as it is affectionately known, welcomes you into the warmth to share the celebrated cuisine of Inn's The Pointe Restaurant. Since the Wick first opened in , it has been regarded for its rustic elegance, warm hospitality, and incredible west coast cuisine. This cookbook highlights the innovative dishes and the stories behind them that have made The Pointe a destination dining experience like no other, and paints a vivid picture of spectacular natural surroundings, west coast life, and scenic ocean-to-table dining.
Memorable recipes from the Wick are coupled with signature recipes from current and former chefs--Warren Barr, Rod Butters, Matthias Conradi, Mark Filatow, Justin Laboissiere, Duncan Ly, Andrew Springett, and Matt Wilson--and combine cutting edge techniques with fresh, seasonal ingredients, to create a distinctly contemporary, west coast cookbook.
Inside you will find both sophisticated and accessible recipes that speak to the Inn's longstanding commitment to farm- and ocean-fresh ingredients, and strike a harmonious balance between the bounties of land and sea that surround the Inn. The Wickaninnish Cookbook offers a chance to visit life on nature's edge, and discover dishes from one of the most prestigious kitchens in Canada. It extracts the nutrients within the veg, fruit and seeds ready for absorption into the bloodstream.
This is the essential cookbook for students learning to cater from themselves, including over recipes ranging from cheap eats All the recipes are easy to follow with clear instructions so that even the most inexperienced of cooks can attempt them with confidence. Tacos are loaded with flavor, variety a This Mexican street food, taco, has found its way into the hearts of Americans- and their loving it!
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Enjoy the versatility of this much-loved comfort food with flavorful recipes that includes chicken, pork, beef, seafood, lamb, vegetables, rice, beans, desserts, and more. Easy-to-make and easy-to-eat, the recipes are set to please everyone-adults, teens, and kids.
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- future farmers of america | National FFA Organization Blog;
You can make them for brunch, a dinner party, or as snack. In fact, you can make every night a taco night with the delicious main dish recipes in this book. The varieties are endless. Whether you love soft or crispy shells, plenty of toppings or just a little, you will certainly find the perfect tacos dish that's just right for you.
The Student Cookbook will get you through your studies and become more valuable to you than any textbook. You won't need lots of k Start with the basics: Chapters on Easy Meals and Vegetarian Meals include everything you could possibly want in your repertoire: Want to help the people that may put food on your table one day? Elizabeth Canupp is the agriculture teacher at TR High. They were apprehensive about what this would entail and were worried they would be bored and uninspired. On the bus back from Clemson they were already creating goals and making plans for the upcoming school year.
As a second year teacher, to hear this coming from my students, I was almost in tears driving down the road. They wanted to see what students were doing in other parts of the nation; to figure out how to improve our chapter even more. They wanted to really plan for the future and leave a legacy behind. Lavely principal of TR High approved the trip.
Lou Lavely was extremely supportive and further conversations led to the idea of raising money for the trip with a cookbook. Farming is not what it used to be. It is not about getting youth to go back to work directly on the farm as it was when FFA was founded with 33 male students in Today, FFA is about giving every student the opportunities to build premier leadership, personal growth and career success through agricultural education.
There are many other opportunities in agriculture today besides just going onto a conventional farm there are opportunities in robotics and engineering, education, environmental and natural resources, research and so much more.


Back Golf Alpha Yankee's Kickstarter and you could receive a batch of Amy Watkins' delicious homemade baked goods!
Amy is a school psychologist by day and a baker extraordinaire by night. She fell in love with baking at an early age and one of her favorite childhood memories is baking twelve different kinds of cookies every year for Christmas with her mom. After graduating from college she took her baking to a new level and began creating interesting experimental recipes and selling them in small batches.
After watching some of the footage for Golf Alpha Yankee, Amy knew she wanted to contribute in her own way to getting the message out about the hardships that LGBT people from Iran face! Check out these delicious creations :)
The Limited Edition Golf Alpha Yankee Crumble Bar Cookie:
Amy designed this premium recipe specifically for Golf Alpha Yankee. She wanted a cookie to symbolize the escape of oppressed LGBT Iranians to freedom in the west, so she combines traditional ingredients from Iran, like pistachios, apricots, and saffron, with a modern American favorite, the bar cookie.
The Golf Alpha Yankee Heart:
Amy's own secret sugar cookie recipe, baked in the shape of a heart, symbolizing the love that causes struggle for LGBT people in Iran, and sprinkled with rainbow sugar as a proud display of support.
Support Golf Alpha Yankee and satisfy your sweet tooth with Amy's delicious cookies!


Cooked Perfect : Index
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Cooked Perfect is the country’s #1 producer of flame broiled meatballs. We also offer a broad array of other fully cooked frozen products, including marinated and flame grilled beef, pork and poultry entrées, hardwood smoked pit-barbecue specialties and single-serve individually sealed portion products.
Cooked Perfect: Taste the flame broiled difference!
Check out this video to see some of the delicious recipes you can make in just minutes with Cooked Perfect Meatballs.


At Savoy, we align our capabilities to meet our customers’ objectives. As a turn-key installer of commercial kitchen equipment, we put an emphasis on coordination, communication and extreme attention to detail. Our expert installation and fabrication teams work closely with Manufacturing Reps, Dealers and End-Customers to deliver successful outcomes.
Install industry leading cooking equipment that includes the latest technologies and highest levels of energy efficiency.
Installing industry leading warewash equipment to help increase kitchen efficiency, conserve utilities, and improve dishware cleanliness.
Install a versatile range of steam and heating equipment that helps improve cooking precision, promotes kitchen safety, and has a high level of durability.
Installing the industry’s most innovate refrigeration systems to help preserve food freshness and to ensure food safety and quality.
Install a wide range of serving counters and shelving to meet your kitchen aesthetics and storage needs.
We serve a wide range of industries including: Colleges & Universities, Convenience Stores, Corporate Offices, Fast Casual, Full-Service Restaurants, Government Entities, Grocery, Hospitals, Hotels & Resorts, and K–12 Schools.
Anywhere food is cooked or prepared,
we will be there.
Savoy brings more than installation expertise to the industry. We are dedicated to keeping an open dialogue with our clients and partners through ongoing communication to create the best possible experience from introduction to installation.


The Molly Parkin Classic Parsnip Dish
There are legions of dishes named after famous people, Peach Melba, Chicken Picasso, Beef Wellington, just for starters. But Wales can also claim its own place in the world of named dishes with the perhaps lesser known delicacy of ‘Parsnips Molly Parkin.’
2017 marks the 85th birthday of the colourful journalist, painter and novelist Molly Parkin, who was born in Pontycymer on 3rd February 1932. Molly Parkin rose to prominence in the 1960s propelled by her influence on swinging London as fashion editor of the Sunday Times.
As the story goes, it was her dislike of parsnips which inspired the dish named after her, and it was in fact created by a fellow journalist. Denis Curtis, a food writer friend of Molly, worked for the Daily Telegraph in the 1970s, and knew of her hatred for parsnips.
Taking on the challenge he invented Parsnips Molly Parkin to persuade her that the root vegetable could be tasty if cooked correctly. By combining their sweetness with the piquant tang of tomatoes and plenty of cream, Denis changed Molly’s mind and so her dish was born.
We are proud to reveal our loyalty to the dish, featuring Parsnips Molly Parkin on our menu for an unbroken four decades.
This year celebrating its 40th anniversary under the ownership of our restaurateur and hotelier Andrew Stirling, here at Wolfscastle Country Hotel in Pembrokeshire, we are keen to establish Parsnips Molly Parkin as an iconic Welsh culinary classic.
The dish was introduced to the hotel by a chef who later went on to cook for the Prince of Wales at Highgrove.
When Andrew Stirling bought Wolfscastle in 1976, Rosanna Lloyd, his chef from a previous hotel, came with the new owner and with her brought Parsnips Molly Parkin.
Rosanna remained at Wolfscastle for a number of years before taking up the post of the first chef to the Prince and Princess of Wales, in 1981.
The dish has been a firm favourite amongst diners and guests at the four star country hotel ever since and will feature in a new book “My Life and Other Recipes” by Andrew Stirling, to be published in May.
In his book Andrew Stirling writes: “I would be a very rich man if I had a pound for every time I was asked for this recipe. It is a great eat and we have to serve it every Christmas with our turkey at functions to avoid a riot!”
Andrew Stirling who has numbered many culinary luminaries amongst his acquaintances including Keith Floyd and Simon Hopkinson, co-founder of Sir Terence Conran’s Bibendum, added:
“Although born in England, Parsnips Molly Parkin should be considered Welsh as it was created in honour of a great Welsh lady. After 40 years of being served at Wolfscastle, we believe it should be considered as naturalised Welsh by residence!”
Watch our video: See Steve Brown, Sous chef, who has worked at Wolfscastle hotel for 30 years, cooking Parsnips Molly Parkin.
Parsnips Molly Parkin Recipe
800g tinned tomatoes 2kg sliced parsnips
Salt and pepper to taste 1 pt double cream
2 tbsp tomato puree
1. Put all ingredients in a pan and simmer until soft, about 50 minutes.
2. Then, transfer into a dish and on top put the grated cheese and breadcrumbs.
3. Put in a medium to high oven for about 15 minutes until brown.


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BBQ Meat Sizzling
There's nothing like a succulent steak grilled to perfection. You can smell the meat as it sizzles on the grill, cooking in its juices and absorbing seasoning, spices, or marinade. The flames lick the sides of the meat as you flip it over on the barbecue. How would you like it done? Medium-well? Cook one side, then the other...easy does it now, the neighbor's dog is eying you hungrily.Real meat not your thing? Toss a tofu burger and some veggies on the barbie, and you're good to go.


Author: Ella Woodward
Publisher: Simon and Schuster
Originally published: London: Yellow Kite, an imprint of Hodder & Stoughton, an Hachette UK Company, 2016.
Author: Ella Woodward
Publisher: Simon and Schuster
From the founder of the wildly popular food blog Deliciously Ella, 120 plant-based, dairy-free, and gluten-free recipes with gorgeous, full-color photographs that capture the amazing things we can do with natural ingredients. In 2011, nineteen-year-old Ella Woodward was diagnosed with a rare illness that left her bed-ridden, in chronic pain, and plagued by heart palpitations and headaches. When conventional medicine failed her, Ella decided to change her diet. She gave up meat, gluten, dairy, sugar, and anything processed—and the effects were immediate: her symptoms disappeared, her energy returned, and she was able to go off all her medication. A self-confessed sweet tooth, Ella taught herself how to make delicious, plant-based meals that delight the palette and improve overall well-being. Deliciously Ella is an essential, how-to guide to clean, plant-based eating, taking you through the best ingredients and methods for preparing easy, exciting meals. This is not a diet—it’s about creating a new mindset that embraces fantastic food. From sweet potato brownies to silky chocolate mousse and roasted butternut squash risotto and homemade fries and ketchup, Ella shares 100 brand-new recipes and twenty classics in her signature, elegant style. Packed with vivid photos and simple, foolproof instructions, Deliciously Ella provides a foundation for a pure, unprocessed, unrefined diet, so you can look and feel better while enjoying great food.
Author: Jane Baxter, John Vincent
'LEON was the first restaurant on the high street to pay attention to a new way of eating - championing gluten-, dairy- and sugar-free food. We've always done it. It's always done us and our customers good. Now it's time to stop it being a secret.' - John Vincent, LEON co-founder Each recipe in this beautiful cookbook is completely gluten-, dairy- and refined sugar-free, with many following a 'paleon' formula (LEON's version of Paleo). From recipes for gluten-free Spaghetti Vongole to chocolate beetroot cake, breakfast dahl to chicken and olive tagine, this book contains recipes for every meal of the day and every occasion, and proves that a free-from menu can be utterly delicious. ** Newly revised and improved ebook edition, optimized for both small- and large-screen devices **
Author: Dan Mathews
Publisher: Gerald Duckworth & Co
Committed is a bold, offbeat, globe-trotting memoir that shows how the most ridiculed punching bag in high school became an internationally renowned crusader for the most downtrodden individuals of all -- animals. This irresistibly entertaining book recounts the unorthodox coming-of-age that inspired a reluctant party boy to devote his life to a cause, without ever abandoning his sense of mischief and fun. Mathews is the irreverent force behind the colorful crusades carried out by People for the Ethical Treatment of Animals (PETA), making animal rights the "it" cause with campaigns involving nude protestors, odd costumes, and celebrities as diverse as Pamela Anderson and Sir Paul McCartney. With self-deprecating wit and candor, he reveals the edgy details of his outrageous career, which has found him arrested naked on the streets of Hong Kong, dressed as a carrot outside grade schools in Iowa (where he was pelted with luncheon meats), and impersonating a priest to crash a fashion show in Milan. From the rock scene in Hollywood and London to the inner sanctums of New York high fashion and from jails in Boston to a psychiatric ward in Paris, Committed spotlights the adventures life can offer when you don't abandon your ideals and imagination with your youth.
Author: Julia Grady
Publisher: Dylanna Publishing, Inc.
Whether you're new to the world of high-speed blenders or have been using a Vitamix for years, the Vitamix Cookbook: Not Just Smoothies! Super Delicious, Super Easy Recipes for Health and Happiness is going to help you make amazingly healthy and delicious soups, dips, sauces, smoothies, desserts, and more. Many people are excited when they first purchase a Vitamix but aren't really sure what to do with it besides make smoothies. While the Vitamix is great for making smoothies it has the potential to be used for so much more. This book contains a plethora of recipes that can all be made quickly and easily right in your Vitamix. So what are you waiting for? Happy blending!
Author: Matthew Kenney, Meredith Baird
Publisher: Gibbs Smith
The Matthew Kenney team, always on the forefront of culinary innovation, offers up their latest techniques and approaches to raw food dining. This cookbook guides you to prepare raw foods in a contemporary, artistic manner utilizing the best ingredients. The recipes are grouped by method: found, let, sprouted, spun, dried, smoked, sealed, cured, pressed, fermented, aged, sweetened, blended, and juiced, and make soups, salads, cheeses, main courses, desserts, and drinks. Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has appeared on the Today Show, the Food Network, and numerous morning and talk shows. He is the author of Everyday Raw, Everyday Raw Express, Everyday Raw Chocolate, and Everyday Raw Gourmet. Matthew splits his time between New York, California, and Maine. Meredith Baird is an integral part of the Matthew Kenney team and the Matthew Kenney Restaurant and Academy. She is the author of Everyday Raw Detox and assisted in writing and developing recipes for Raw Chocolate, Everyday Raw Desserts, and Everyday Raw Express. She lives in Maine and Los Angeles. Scott Winegard recently joined the Matthew Kenney team and oversees the company’s kitchens in Los Angeles, Chicago, Oklahoma, and its upcoming Miami project. He has worked as a chef at Angelica Kitchen, Pure Food & Wine, Noma, and Nasturtium where his commitment to fresh, seasonal, and vibrant cuisine was highly noted.
Author: Dinah Bucholz
Publisher: Simon and Schuster
Bangers and mash with Harry, Ron, and Hermione in the Hogwarts dining hall. A proper cuppa tea and rock cakes in Hagrid's hut. Cauldron cakes and pumpkin juice on the Hogwarts Express. With this cookbook, dining a la Hogwarts is as easy as Banoffi Pie! With more than 150 easy-to-make recipes, tips, and techniques, you can indulge in spellbindingly delicious meals drawn straight from the pages of your favorite Potter stories, such as: Treacle Tart--Harry's favorite dessert Molly's Meat Pies--Mrs. Weasley's classic dish Kreacher's French Onion Soup Pumpkin Pasties--a staple on the Hogwarts Express cart With a dash of magic and a drop of creativity, you'll conjure up the entrees, desserts, snacks, and drinks you need to transform ordinary Muggle meals into magical culinary masterpieces, sure make even Mrs. Weasley proud!
Author: Yotam Ottolenghi
Publisher: Chronicle Books
A vegetarian cookbook from the author of Jerusalem Cookbook and other Ottolenghi cookbooks: A must-have collection of 120 vegetarian recipes from Yotam Ottolenghi featuring exciting flavors and fresh combinations that will become mainstays for readers and eaters looking for a brilliant take on vegetables. Mastering the art of French cooking the Yotam Ottolenghi way: One of the most exciting talents in the cooking world, Yotam Ottolenghi's food inspiration comes from his Cordon Bleu training, Mediterranean background, and his unapologetic love of ingredients. "My approach can be the opposite to traditional French cooking, where everything is a little bit uniform and you work hard to process a sauce into the most fine and homogenous thing. I go the other way and use spices, herbs and other ingredients to create a sense of surprise." Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London. The Plenty cookbook: Plenty is the cookbook that launched Yotam Ottolenghi from a fabulous chef, London restaurant owner, and British newspaper columnist to an international food celebrity. In the Plenty cookbook, Yotam puts a spotlight on vegetarian restaurant-caliber recipes that every home cook can make. A vibrant photo accompanies every recipe in this visually stunning Ottolenghi cookbook. Essential for meat-eaters and vegetarians alike! The Plenty cookbook is indispensable for every home library.
Author: Jean-Christian Jury
Publisher: Te Neues Publishing Company
Cooking and eating without using animal products is a trend that has been around for many years and has only continued to gain in popularity. Vegan Cuisine is healthy and versatile with flavors and ingredients with worldwide appeal. It rivals the artistry of traditional haute cuisine and is no more complicated to cook.Vegan Cuisine shows off the limitless possibilities of this refined gastronomy and the stunning plated results in this book of over 800 recipes, collected and curated by top vegan chef, Jean-Christian Jury. Most recently at the Mano Verde in Berlin, Jury's successes and master expertise in the vegan world have informed his life's work of recipes. The book is an homage to green cooking, and a must for anyone who loves to cook, whether they are full-time or only part-time vegans. Dishes range from classic appetizers, filling main dishes sure to satisfy everyone, and sinfully delicious desserts to vegan cheese, bread, soups, smoothies, and many special dishes that will surprise even seasoned vegan cooks. World-renowned food photographer Joerg Lehmann provides the perfect stage for dishes like Asian seaweed salad, vegan croissants, and the incredible Mano Verde Chocolate Tart. Vegan cuisine has never been so beautiful and appealing.
Author: Joan Roca, Jordi Roca
El Celler de Can Roca is the three Michelin starred Catalan restaurant in Spain which was opened in 1986 by the Roca brothers, Joan, Josep and Jordi. In 2015, it was once again named the best restaurant in the world by the Restaurant magazine. The Times restaurant critic A.A. Gill compared the restaurant to former restaurant El Bulli, which was once ranked as the number one restaurant in the world, saying that it was an outstanding kitchen, and part of the great confident wave of new Spanish food that is complex, technically exhausting, aware of the landscape, history and politics. The first edition of El Celler de Can Roca The Book was published in Spanish in a giant format weighing an incredible 5 kilos and retailing at 90 euros. This new smaller, redux edition is appearing in English for the first time. An amazing book, this is the definitive work about El Celler de Can Roca. Fully illustrated in color throughout it gathers the thoughts of writer Josep Maria Fonalleras in A day at El Celler . Here is the history, philosophy, techniques, values, sources of inspiration, creative processes, of this band of extraordinary chefs with over 90 detailed recipes, and a collection of the 240 most outstanding dishes from the 25-year history of this magnificent restaurant. An open door to the secrets of El Celler de Can Roca, revealed in 16 chapters and organized according to the sources of inspiration that nurture the Roca brothers: Tradition, Memory, Academia, Product, Landscape, Wine, Chromaticism, Sweet, Transversal Creation, Perfume, Innovation, Poetry, Freedom, Boldness, Magic, Sense of Humor."
Author: Yotam Ottolenghi
Publisher: Ten Speed Press
The hotly anticipated follow-up to London chef Yotam Ottolenghi’s bestselling and award-winning cookbook Plenty, featuring more than 150 vegetarian dishes organized by cooking method. Yotam Ottolenghi is one of the world’s most beloved culinary talents. In this follow-up to his bestselling Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, more than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. From inspired salads to hearty main dishes and luscious desserts, Plenty More is a must-have for vegetarians and omnivores alike. This visually stunning collection will change the way you cook and eat vegetables From the Hardcover edition.
Author: Jamie Oliver
Publisher: Penguin UK
Jamie's Everyday Super Food makes eating well delicious, easy and fun No matter how busy you are, you'll find that healthy eating the Jamie way is both simple and achievable, making it super easy to choose exactly the kind of meals that suit you. The book is divided into breakfasts (up to 400 calories), lunches (up to 600 calories) and dinners (up to 600 calories), and every tasty meal is nutritionally balanced so that any combination over the day will bring you in under your recommended daily allowance of calories (2000 women/2,500 men), allowing you to enjoy snacks and drinks on the side. You can eat Smoothie Pancakes with Berries, Banana, Yoghurt and Nuts for breakfast, Tasty Fish Tacos with Game-Changing Kiwi, Lime and Chilli Salsa for lunch and Griddled Steak and Peppers with Herby-Jewelled Tabbouleh Rice for dinner, and still be healthy! Whether you dip in and out of it, eat from the book Monday to Friday or use it faithfully every day for a month, it's totally up to you. In Everyday Super Food, Jamie's done all the hard work for you - all you need to do is choose a delicious recipe, cook it up and, most importantly, enjoy it. Every meal in this book is a good choice and will bring you a step closer to a healthier, happier you. 'Packed with vitamins, bursting with flavour: irresistible new recipes from Jamie Oliver' Sunday Times 'The healthy recipes that helped Jamie lose two stone' Sunday Times 'Our failsafe foodie of choice' Sunday Times 'Jamie Oliver is great - I'd put him in charge of the country' Guardian


Build your own sandwich starting with your choice of protein.
Grilled or Fried Chicken
Served with your choice of one side.
+75 cents each
Bacon | Black Olives
Bleu Cheese Crumbles | Bleu Cheese Slice
Bourbon Glaze | Carolina Honey Mustard
Cheddar Cheese | Feta Cheese
Guacamole | Ham Slices
Jack Cheese | Jalapeños
Marinara Sauce | Mixed Cheese
Mozzarella | Sliced Mushrooms
Mushrooms & Onions
Onions Rings | Pico De Gallo
Onions | Peppers
Pepperoni | Pepper Jack Cheese
Pineapple Chicks | Sliced Sausage
Smoked Gouda | Spinach
Stout BBQ Sauce | Swiss Cheese
Teriyaki Sauce | Turkey Slices
Topped with lettuce, tomato & onion
Topped with ham, Swiss cheese & bacon.
Tossed in hot sauce & topped with Bleu cheese, lettuce, tomato & onion.
Topped with Mexican veggies & Jack cheese. Convert this to a baguette with mesquite grilled chicken or steak.
Topped with marinara, mozzarella, Parmesan cheese & oregano.
The Santa Fe
Topped with Stout BBQ, mixed cheese, jalapeños, onions & a side of guacamole.
Topped with bourbon glaze, jerk Caribbean, jack cheese, bacon strips, lettuce, tomato & onion.
Basted in Carolina honey mustard & topped with slaw OR lettuce tomato & onions.
Black & Bleu
Blackened protein topped with bleu cheese crumbles, bacon & onions.
Topped with mushrooms & onions, bacon & Swiss cheese.


The primary goal of the Terra Kytheria programme is to empower the olive oil producers of Kythera in multiple ways.
In this context, the University of the Aegean, developed two ‘tools’, with which producers will be able to control, adapt and manage their crop quickly and easily. At the same time, these tools, consisting of an application (app) for smart phones and an internet geobase, will facilitate and simplify a great deal the certification process.
MORE INFORMATION & LINKS
Terra Kytheria – Sustainable Agriculture in Kythera:
The Terra Kytheria programme aims to empower olive oil growers and promote Kytherean olive oil. It is based on a system of cultivation and certification, which will adapt to local methods and will sustain the traditional rural landscapes of the island and its biodiversity. It is an extension of the successful Terra Lemnia programme in Lemnos.
More information: KIPA website, Terra Lemnia
The program is implemented by the Kytherian Foundation for Culture & Development (KIPA) and the Mediterranean Institute for Nature and Anthropos (MedINA), in collaboration with the Potamos Agricultural Olive Oil Cooperative, the Livadi Agricultural Cooperative, the University of the Aegean, the University of Patras, and with the AK&P consulting team, experts in the promotion of agricultural products.


Galway City of Film’s is celebrating it’s 2nd Anniversary!
“On Dec 1st, 2014 UNESCO Director-General, Ms Irina Bokova announced that Galway has been designated a UNESCO City Of Film. Under the UNESCO Creative Cities Network, Galway is now one of only eight cities in the world to achieve this much sought-after status. Galway joins Sydney; Australia, Rome; Italy, Santos; Brazil, Bitola; Macedonia, Busan; South Korea, Sofia; Bulgaria and Galway’s twin city of Bradford in the UK as a designated City of Film. This is a permanent global designation. This status brings the highest internationally recognised standard of excellence in the creative industries to Galway. The title of Creative City of Film also includes membership of UNESCO’s Creative Cities Network.”
To celebrate this the Galway’s Harbour Hotel has kindly offered ‘Dinner for Two’ in their Restaurant. Dining at the Harbour Hotel will never disappoint. Galway has some of the best raw ingredients in Ireland and according to the Harbour Hotel “local rules” you’ll eat seafood straight off the boat with the Galway Bay Seafood Company just 100m from the Kitchen at the Harbour! The Harbour also pride themselves on choosing only the best dairy from local pasture and their Beef, lamb and pork raised within a few miles. Of all the places to eat in Galway, the Harbour Restaurant is one of the best Hotel restaurants in Galway City. A relaxed atmosphere with great food and excellent service it is open daily for Bar Food from 12 noon and full evening menu from 5.30pm.
For details on the Harbour Hotel see their website: http://www.harbour.ie/en/harbour-bar-restaurant-galway/


First of all, Buddakan is technically in the Chelsea Market, even though the entrance to the restaurant is outside of it. If you've never been to the Chelsea Market, I highly recommend it! It's such a cute indoor shopping center that is filled with great shops and restaurants. There's classic favorites like Anthropologie and Hale and Hearty Soups in addition to places like Bar Suzette creperie, Fat Witch bakery, and One Lucky Duck organic restaurant. There is so much do to (and eat!) in the Chelsea Market and it has so much character that it's definitely worth a visit.
Buddakan itself is part of the Chelsea Market, but the entrance is outside. They call themselves "modern asian cuisine" but it is essentially an asian fusion restaurant. Regarless, it was awesome. When you first walk in, you are greeted at a front desk that almost resembles that of a hotel. When you turn around there is a huge bar/waiting area that is absolutely gorgeous. The actual seating area Buddakan is just as nice. The dim lighting along with the rich colors and festive decor make for a great ambiance and vibe throughout the restaurant.
The food was hands down the best part. To start, we ordered the sesame shrimp toast, tuna tartare spring rolls, and the pork potstickers. All of them were ridiculously good! Just thinking back on it is making my mouth water. As far as the main course goes, it's best to order a few entrees and sides and then split everything instead of getting individual meals. We ordered shacha chicken, charred filet of beef, and lobster fried rice on the side (a must!). For dessert, you absolutely CANNOT leave unless you order the crying chocolate. You seriously will regret it forever; it's that good!
In addition to the Buddakan here in NYC, there are also locations in Philly and Atlantic City. If you ever are looking for a delicious, trendy place to eat, I highly recommend stopping into Buddakan!


Plenty is an all-day-dining restaurant with a goal of bringing a new urban food experience to Mumbai. It is centered around fresh, simple, nutritious food. The space establishes itself as an opportunity to bring communities and like-minded people together for comfort food, one dish meals and a fulfilling experience. The logo and branding tries to establish a clean, minimal, clutter free experience. A combination of typography with single coloured icons form the logo. Bright colours are used to convey different moods without taking away the simplicity of the brand.


Welcome to Jigsaw,
The Willow Tree's Children's Menu.
1 course £6.50
2 courses £9.50
3 courses £11.50
All main meals include a tumbler of squash.
with Bread and Butter.
With a Mayonnaise Dipping Sauce
Add your choice of any two accompaniments.
You may substitute your squash for a Fruit Shoot for an Additional £1. Ordinary selling price £1.50 each.
Freehold pub and restaurant with living accommodation. Including all trade fixtures & fittings, with fully-equipped commercial kitchen.
For full sales details, and to arrange a viewing, please contact our agent, Sidney Phillips


Plant Based & Allergy FriendlyThe new vegan, gluten free and peanut free restaurant
by the The Water Bar. Now, inside Kane Social Club.
Sweet Jubilee by The Water Bar is a delightful bakery, coffee house, and sit-down restaurant located within the Kane Social Club. Indulge in a delectable selection of vegan and gluten-free treats, freshly brewed coffee, and hearty meals in a warm and inviting ambiance.
In a world riddled with food allergies and sensitivies, we felt that it was time to create a safe place for people of all walks of life to come dine where they did not have to check the food labels or live in fear that the food they were going to eat would harm them or their loved ones.
When you come to Sweet Jubilee by The Water Bar, rest assured that everything you are eating and drinking is 100% vegan, gluten free and peanut free. We can proudly say that we are the FIRST cafe, bakery and restaurant of its kind to be able to say that and mean it.
From our kitchen with love,
Ron & Anna Anderson


Friday, January 29, 2010
Caleb has food allergies
The natural doctor sent us to the lab for some allergy testing. Caleb has allergies to wheat, gluten, dairy, pineapple, and a few other things. Our son loves cheese pizza. We make them by using a corn tortilla, goats cheese, and pizza sauce. It is so nice that we will be able to give him something he likes to eat. We have been sticking to this new diet for a few days. I hope it will help him feel better.