All over the world, food and spice are vital to human life. Food deliciously sustains life, provides energy, and promotes growth. And more than just adding flavour to life, spices colour and preserve food. A spice could be a bark, fruit, plant, seed, or other plant substance. Bulbs, fruit seeds, grains, rhizomes, and vegetables make up the food we eat. Though spices can serve cosmetic, medical, and religious purposes, some spices make great vegetables too. Nigeria’s food and spice industry presents huge opportunities for wealth.
Taking Competitive Advantage of Nigeria’s Food and Spice Market
Nigerians love food.
Nigeria is blessed with food and spices from the various ethnic groups in the country. With over 180 million people and growing fast, demand for food and spice in Nigeria is constantly high. This increasing demand for Nigeria’s food and spice ensures that the food and spice market is forever growing.
Food and spice companies, local and international, are taking more and more competitive advantage of the demand. Food and spice products are being produced, marketed, and distributed in both rural and urban markets. With a growing chain of wholesale distributors and suppliers, some of these food and spice products are exported to other countries, though their contributions to Nigeria’s Gross Domestic Product (GDP) have not been so delicious and spicy.
#MadeinNigeria is spurring local food and spice companies to up their game.
According to Euromonitor’s overview of the packaged food industry in Nigeria for instance, ”[t]he economic recession of 2016, due to falling government revenue from crude oil prices and an associated devaluation of the local currency, have led to a difficult environment within the packaged food environment, despite good growth.” Nigeria’s present #MadeinNigeria mantra—a campaign aimed at encouraging consumers to patronize locally made products—has opened up a door of opportunities for local companies to introduce original and fresh food and spice products for the Nigerian market. Of course, there will also be exporting opportunities.
With the above development, traditional open-markets are gradually giving way to convenience stores and supermarkets. The implication on food and spice companies is that they now need to pay even greater attention to how they package their foods and spices. Because convenient stores, grocery stores, and supermarkets will require the products they stock to be well-packaged food and spices with improved nourishments for their customers, food and spice companies must raise their game—and they are beginning to do just that!
Food and spice companies must bring value to consumers and create experience that lasts beyond taste.
In an ever-demanding consumer market, food and spice companies are realizing more than ever that their food and spice products need to be well-produced and well-packed, attracting consumers and increasing turnovers. They are also realizing that beyond getting consumers fed and spiced up, they need to produce food and spice products that bring value to consumers and create experience that lasts beyond taste.
To get ahead in today’s food and spice market, food and spice companies need strong brands, not just food and spice commodities.Branding doesn’t just start and end with logo designs and graphics for food and spice packaging, but goes beyond those. If branding is part of marketing, then marketing must begin right from the start—conceptualization or creation of the food or spice product. From what the food or spice product is made of to what it looks like; from what it is called to what it does, getting these things right ensures that you are also getting branding right. By so doing, your branded food or spice product is not only fresh and original, but also exciting for consumers who buy the product in open markets, kiosks, stores, and supermarkets.
Without strong branding for food and spice products, there is little or no value to explore, maximize, or protect.
Strong food and spice brands create great value—both commercial and intellectual assets that endear your distinctive food and spice products to your target market, wherever they are. Whether marketed and sold in Nigeria or anywhere in the world, your greatest asset is your intellectual property in the branded food or spice product.
And this is where the need for brand protection with a comprehensive intellectual-property strategy comes in. Because when you completely own your food or spice brand, buyers, distributors, suppliers, and even your competitors will respect it. Why? Because you completely and really own it. How?
How to Completely and Really Own and Protect Your Food and Spice Products
Every food and spice business—from startup to multinational—creates intellectual property. Protecting the intellectual property in the beginning ensures that your food and spice business does not lose its greatest assets to fraudulent or unhealthy infringements.
By protecting your Intellectual property in your food and spice business, you are protecting everything from the production of ingredients and creation of recipes to the labelling, marketing, exportation of the finished product. So your branded food or spice product is your intellectual property.
Below are types of intellectual property relevant to food and spice products. Any food and spice company should consider using some or all of these IP rights to increase its brand value and company worth.
Enterprises often have winning secrets. These secrets are confidential information that give them some advantage, putting them ahead of their competitors. This is why the World Intellectual Property Organisation (WIPO) defines trade secret “as any confidential business information which provides an enterprise a competitive edge which could be; commercial assets, manufacturing or industrial secrets which protects against unfair competition depending on the jurisdiction the product is”.
So it could be advertising strategies, clients and suppliers lists, consumer profiles, distribution methods, manufacturing processes, and sales methods. Food and spice companies often have one or more of this information and they keep it confidential to stay in business.
Though a trade secret does not require registration with any government agency, it must still be eligible for protection. There is no law regulating trade secrets in Nigeria. But Article 39 of the Agreement on Trade-Related Aspects of Intellectual Property Rights (TRIPS Agreement) provides a general standard:
- The information must be secret (i.e. it is not generally known among, or readily accessible to, circles that normally deal with the kind of information in question);
- It must have commercial value because it is a secret; and
- It must have been subject to reasonable steps by the rightful holder of the information to keep it secret (e.g., through confidentiality agreements).
So how can trade secrets be protected against unauthorized use by competitors or other unauthorized persons? It would be best to draft a nondisclosure agreement (NDA) with all the employees of the company. The NDA should be well drafted to comprehensively protect your company and charge anyone who reveals or attempts to reveal the company’s trade secret to third parties. Though Nigeria does not presently have a trade secret law or any comprehensive unfair competition law, NDAs are essentially contractual, thus enforceable. In other countries where trade secret is regarded as one of the powerful tool for economic development, there are trade secret laws. The United States’ Uniform Trade Secret Act is a good example. Nigeria needs to step up as well. But before Nigeria eventually wakes from its deep sleep, food and spice companies must be alert by using this trade-secret tool to protect their food and spice business.
Some trade secrets may not just be confidential information only but also inventions that would qualify for grant of patents. In the food sector, patents broadly cover everything from food composition to food-making process. Patent can be granted for new ingredients, new products, new packaging, new processing methods, and other novel elements. Your food and spice packaging features may provide new storage advantages that significantly delay food spoilage and the process involves an inventive activity. In an industry where brand imitation is high, you want to ensure that you protect your innovative food and spice products so you enjoy exclusive rights to your inventions.
To ensure that eligible for patent in Nigeria—similar with other countries—the food or spice product must meet the requirements listed in Nigeria’s Patents and Designs Act. Section 1(1) of the Act requires that the invention must be:
- results from an inventive activity;
- capable of industrial application; and
constitute an improvement upon a patented invention and also new, results from inventive activity, and is capable of industrial application.
The statutory requirements above seem daunting for food and spice businesses since patent focuses more on processes and new chemical compounds.
But if the invention in the food or spice product or process can be proved to be unique, the company may proceed to file and protect it in the country or jurisdiction it wishes to operate in or expand to.
Trademarks can include words, logos, shapes (of the food or spice product itself or its packaging), slogans, specific colours and sounds. Think of popular but distinctive trademarks as Coca Cola, Mr Biggs, Indomie, etc.
For any food or spice company that wants to be successful, trademark is critical. Without an effective branding strategy, trademark protection will be weak, needless, or outrightly useless. This is why we briefly discussed branding in the opening part of this work.
With effective branding, your food and spice products will stand out in the market. They will be distinctive and valued. Consumers will easily recognize them. This will help you gradually achieve a competitive market for your products in a highly competitive food and spice market. And this is why at the early stage of making any new product, you need to engage your brand team to identify the unique qualities of the product and create a distinctive brand for it. It is this brand quality that will then be the basis for trademark protection. By keeping the product name and brand qualities such as colour, logos, etc distinct, obtaining trademark protection becomes easier.
In section 67 of Nigeria’s Trademark Act, trademark is essentially a mark used or proposed to be used in relation to goods to indicate a connection in the course of trade between goods and some person having the right to its use. To register a trademark in Nigeria and other countries, distinctiveness of the mark is crucial. For the purpose of determining the distinctiveness of marks, section 9 of Nigeria’s Trademark Act requires that the applicant’s mark must contain:
- the name of the company, individual, or firm represented in a special manner;
- the applicant’s signature;
- an invented word or invented words;
- a word or words having no direct reference to the character or quality of the goods and not being in accordance to its ordinary signification, a geographical name or a surname; and
- any other distinctive mark.
In order to maintain trademark, it must be in use for 5 years else anyone can apply for it to be revoked, including your competitors. The need to brand a business’s food and spice products is vital and cannot be overemphasized. It aids consumer recognition and goodwill, helping to grow business and increase brand value.
Both copyright and industrial designs (discussed below) are not types of intellectual property rights that are as relevant to the food and spice industry as patents, trade secrets, and trademarks are. But copyright and industrial designs may be of some use to a food and spice company at some point.
Copyright protects literary works, granting authors exclusive right to produce, distribute, assign, license, or do other things with the work. In food and spice business, getting a list of ingredients or a specific cooking method protected under copyright may be difficult. This is because copyright only protects the expression of ideas in a fixed medium, not the ideas themselves.
So a cookbook containing recipes, for example, will be eligible for copyright protection. It is most likely that food and spice companies will benefit more from protecting their food- and spice-making processes, methods, or techniques under trade secret or patent than under copyright law.
Of course, marketing materials and publications such as banners, booklets, flyers, handbills, songs, videos, etc will all be eligible for copyright protection. Brand marketing supports brand recognition. And brand recognition needs all the brand protection it can get.
Industrial design protects distinctive lines, colours, or shapes. Section 12 of Nigeria’s Patents and Designs Act defines industrial design as “any combination of lines or colours or both, and any three-dimensional form, whether it is associated with colours or not, intended by the creator to be used as a model or pattern to be multiplied by industrial process and is not intended solely to obtain technical result.”
Because industrial designs protect lines, colours, and dimensions, industrial designs can help food and spice companies distinctively package their food and spice products. This can be achieved by uniquely using or combining lines, colours, and any three-dimensional forms to design their food and spice products. There will then be protection for the products against counterfeiting and other infringing acts by both fight-dirty competitors and other counterfeiting agents.
It is not every design that is registrable under the Act. For a food- or spice-related design to qualify for protection, the design must be new and it must not be contrary to public order or morality. Thinking of what could possibly be contrary to public morality? Well, imagine a cucumber-flavoured, diary-food bottle with a cucumber shape.
As we were saying …
Determining Which Intellectual Property Apply to Your Food and Spice Business
If identifying the types of intellectual property that are relevant to the food and spice industry is not milk, determining the following can be bone:
- which type or types of amongst the intellectual property identified above applies (or apply) to your food and spice business;
- whether any of your food and spice products, food-processing, or spice-making processes is eligible for protection; and
- how best to go about the process of registering, managing, monitoring, and maximizing your intellectual property in the identified food and spice products, food-processing methods, or spice-making processes eligible for protection to grow and expand your food and spice business and gain market share in the industry.
To break the 3 bones above, expertise is required to avoid any mistakes.
IP registration, management, monitoring, and maximization need comprehensive strategy. A food and spice company with an eye on growth and expansion must have a strategic approach to brand protection. This ensures that brand protection positions the business for growth, and not just an end in itself.
When a food and spice company manages its brand protection rightly, it will significantly improve its market share.
A comprehensive intellectual-property strategy is critical to brand protection in the food and spice industry. IP protection will strengthen the brand’s value and establish the brand as a competitor to beat in the food and spice Industry. It will also support the food and spice company’s expansion, breaking new grounds both locally and internationally.
In IP protection, delay is dangerous.
Phone: +234(0)809 876 4066, +234(0)816 995 1792


Supported by research from the United Nations, the U.S. Environmental Protection Agency, and leading environmental academic institutions, we delve into the reasons why transforming our spaces into productive food gardens is not just a hobby, but an essential practice for our times.
Here are some thoughts on how your home garden contributes to a healthier planet and a more resilient food system:
A staggering 45% of all fruits and vegetables produced worldwide go to waste. This fact highlights a profound inefficiency in our food system. Nearly half of the nutritious food cultivated is never consumed, contributing to environmental degradation without fulfilling its primary purpose of feeding people.
Home gardening emerges as a potent antidote to the modern woes of price spikes and shortages. The average garden provides a $677 value in produce. In a world where a $10 lettuce has become a possibility, the economic benefits of planting your food are undeniable.
In the United States, the average vegetable travels an astonishing distance from farm to plate. This journey doesn't just contribute to carbon emissions; it also results in up to 80% nutrient loss by the time these vegetables reach our plates. The nutrient value and environmental cost are significant factors to consider.
Home gardening is vastly more sustainable than industrial agriculture. When food is grown at home, it emits 81% per kg less CO2 compared to industrial agriculture. In contrast to the monoculture, pesticide use, processing, and plastic packaging of industrial farming, home gardening is a simple, clean process.
If 1 in 4 households were to grow lettuce at home, 675 million salad mix bags could be saved annually. This shift would greatly reduce the usage of single-use plastic bags, illustrating the collective impact of individual choices.
By opting for homegrown vegetables, we could reduce pesticide usage by 95%. This not only benefits the environment but also ensures that the food we consume is healthier and free from harmful chemicals.
Individuals consuming homegrown produce are 3.5 times more likely to meet their nutritional needs. This stark difference underscores the health benefits of consuming fresh, nutrient-rich food directly from our gardens.
A surprising 50% of outdoor water use is wasted, often on ornamental landscapes. By redirecting this water to grow edible gardens, we can make more efficient and beneficial use of this precious resource.


We analyzed their nutrition facts and ventured out to see which food company Create a scatter plot of Calories VS Total Fat for both Five Guys (triangles) and. In fact they take pride in it and have kept their menu limited to their best sellers in order I used the Five Guys Nutrition Menu to figure this out. Page 1. Serving Size (g) Calories. Calories from Fat. Total Fat (g) Saturated Fat (g) Trans Fat (g) Cholesterol (mg) Bacon (2 pieces) Hamburger Patty. Hot Dog. Bun. ✓ ✓ ✓ ✓ ✓ Little. Regular. Large. A® Original.
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- How Many Calories Are In a Five Guys Burger - Health
- Five Guys Nutrition Calculator
- The 4 Healthiest Things to Order at Five Guys, According to a Nutritionist
- Calories in Five Guys French Fries
- Calories in
Looking for a meatless dish? The Veggie Sandwich has calories, 15 grams fat, and mg sodium.
And that's five guys nutrition facts you add in the fries and soda. If you're more of a hot dog fan, the Bunless Hot Dog weighs in at calories, 26 grams of fat and milligrams sodium.
Calories in Five Guys Bacon Cheeseburger | Nutrition, Carbohydrate and Calorie Counter
Again, add veggies to add bulk to your meal with minimal calories. Looking for a meatless dish?
Hot Dog A hamburger patty is only 50 mg each, and the hot dogs have so a hamburger is the clear choice. Adding bacon 2 pcs. The Bun Fresh baked each day, five guys nutrition facts bun has mg.
Five Guys will serve your burger wrapped in lettuce 3 mg instead, so you can save that sodium buy going without a bun. Toppings A slice of cheese will run you mg. Green peppers are 1 mg.
However, gluten-intolerant customers should avoid adding mayonnaise to menu items, as the condiment contains traceable amounts of wheat. How many carbs are in a Hot Dog?


On October 11th, 2015 I departed for Bogota, Colombia. I knew that I would have an adventure in Colombia with several other women who work in the coffee industry, but what I didn’t know was that this trip will always hold a very special place in my heart and mind. Arriving in Bogota, I could almost smell the coffee in the air. The culture, the smells, the music, the language, and the people were all so vibrant, very much like Colombian coffee itself.
The purpose of my trip to Colombia was to tour women-owned coffee farms, visit Cenicafe (the Colombian National Coffee Research Center), visit Buencafe (a freeze-dried coffee factory), and attend the International Women’s Coffee Alliance Convention.
I sit on the Board of Directors for the International Women’s Coffee Alliance (IWCA: www.womenincoffee.org), and every two years, I get to travel to a coffee-producing country for our international convention. This was my third international conference as a member of the IWCA. I knew from the moment we decided on Colombia two years ago that this was going to something big.
The first half of the week was spent in the coffee growing region of Pereira, Colombia. The women-owned farms were the highlight. To be with a group of women, and a few men, from around the globe from all different parts of the coffee supply chain was an experience in itself. We met the women and families who own the farms and sipped their coffee in their homes at the farms.
On our visit to Cenicafe, I learned so much about the research behind the bean and was very impressed with the technology and support that the Colombian coffee farmers receive from the FNC (Colombian National Coffee Federation). From weather monitoring to pest controls, Colombia has some of the most sophisticated coffee practices in the world. Colombia has over 500,000 coffee growers and is the third-largest producer of coffee in the world. It is very evident as to why. The rich soils, the high altitude, the ideal climate, and programs that Colombian coffee farmers have access to are some of the best in the world.
Buencafe, the freeze-dried coffee factory, was interesting, as there is this false perception that freeze-dried coffee is processed with chemicals and is not made from high-quality coffee. Both of those things are incorrect. Buencafe uses high-quality Arabica beans and extreme hot and cold temperatures to make their freeze-dried coffee. Freeze-dried coffee is consumed around the world and even has a large presence in the US. If you have ever had a Starbucks VIA, you have had freeze-dried coffee.
The second half of the week was spent in the capital city of Bogota, where our convention was being held. The convention was alongside the FNC’s Expoespeciales, which draws over 10,000 people from all around the world, but the majorities are Colombian Coffee farmers. The IWCA’s program was focused on sustainability and gender equity. Sustainability and gender equity are extremely important in the coffee supply chain, and I believe that coffee will be the first 100% sustainably-sourced commodity. Our group of attendees represented 30 countries and packed the auditorium for the opening ceremony. It was quite empowering to be in a room full of coffee people from around the world, and most of them were women. The convention was educational and inspiring. The IWCA is on the brink of something big.
As a woman in the coffee industry, and being in a unique role as an office coffee service manager, it is important to me to share my knowledge, experiences, and passion for WHY coffee drinkers should care where their coffee comes from.
Do you know where your coffee came from?


I have mentioned before that I am a fan of Do It Yourself cooking adventures. I celebrate cookbooks that utilize the phrase Copy Cat. Sometimes I will sit at my laptop, spending my free time just idly seeking out copy cat versions of my favorite foods. I'll stare at the screen as mental images of All Things Delicious drift through my mind, mentally snagging a few and running searches on them to see what I can uncover deep in the bowels of the Cyber Vaults.
One such foray yielded gold. Sheer gold.
I <heart> the Crispy Orange Chicken Bowl at Applebee's. So very much so that it is what I get, almost every single time I go. I say, "almost" because I also like to get the Asian Wrap or the Santa Fe Wrap. But that is neither here nor there at this moment in blog-time.
But I digress.
I found a Copy Cat version of this most favorite of all things one day and was eager to try it out. To my joy and surprise, the sauce is exactly like Applebee's version. Exactly. I'm including the recipe for the sauce, but not for the batter-fried chicken. I'll explain that later, so read on.
Orange Chicken Glaze
What You'll Need:
1 TBS veggie oil
1 tsp. minced garlic
1 1/2 tsp grated fresh orange rind
1 cup orange juice
1/2 cup Hoisin Sauce
Dash of cayenne pepper
1/4 cup granulated sugar
What You'll Do:
Heat the oil in a saucepan and add the garlic, sauteing for 1 minute. Be careful not to let the pan get too hot or you'll end up with bitter garlic, which is boo.
Add the rest of your ingredients and bring to a boil. Stirring constantly, allow to boil for 3 minutes. Reduce the heat and simmer, stirring from time to time, until it gets to your desired consistency.
Applebee's serves theirs with stir fry veggies, rice, and some crispy noodles & slivered almonds.
Here's what I did to make this come together quickly and with amazing results. I used popcorn chicken to star as my Crispy Chicken in this particular role. If you get a good brand--the type that looks like fritters---you end up with the same result.It's quick. It's easy. And it keeps the Fry Daddy away and in the basement, which I consider a boon. I baked the chicken and then mixed it into the saucepan, tossing to coat well.
As the chicken was cooking, I stir fried some frozen veggies. Applebee's uses broccoli, snow peas, red peppers, and mushrooms. To be quick, I used a frozen blend. Costco has a wonderful Stir Fry blend that has everything in it. By the time the chicken was done, the veggies were ready.
I served this on brown rice, in bowls, with egg rolls on the side.
My children, who traditionally hate all things that are not Peanut Butter, Pizza, or Yogurt, actually consumed the entirety of their bowls, and impressed me greatly in the process. They even asked me if we could make it again the next night. That's mighty high praise from these two Pizza Lovin' Ladies. So I mark this as a really good recipe.


Last night I made the low carb cheeseburger for dinner, which I also had for lunch today as well.
This was only a bread plate size, I had another half one. Surprisingly it was really filling and it didn't take long to prepare either which is always a bonus for me.
Breakfast I had scrambled eggs and another burger for lunch. I am not hungry at all. Chicken for dinner tonight.
I'm hoping doing this challenge it's going to get me motivated in the kitchen again.
At the moment we are child free and loving it. The kid has now finished school. He's enrolled up at the local polytech to do a pre construction trade diploma. Hopefully after that we may be able to find him an apprenticeship somewhere.
Catch ya next time.


A supplemental feeding program can increase the size of your bluegill while also increasing their reproduction. Increased reproduction translates to more food for your bass population. The coppernose bluegill responds very well to supplemental feeding and has the potential to reach 1.5 to 2 pounds in some cases.
In new ponds with recently stocked 1- to 2-inch fingerlings, begin feeding a catfish crumble in the spring at a rate of 1.5 pounds per 1000 fish; feed in the same area at the same time each day. It may take a week for the fish to become trained to take the feed.


Who needs a food permit
Who needs a food permit?
- City of Midland food establishment permits are required for anyone preparing, processing, storing or serving food to the public inside the city and county limits of Midland.
- Helpful links for rules, resources and applications can be found at the bottom of this page.
- All food establishments, that prepare / serve potentially hazardous foods, must have at least one certified food manager (CFM) at their facility. Links for Certified Food Manager courses can be found under Food Safety Resources links listed at the bottom of this page.
- A produce stand that offers only whole, uncut produce.
- Baked items that fall under Cottage Food Regulations.
Opening a new restaurant
- If you are opening a new food establishment, remodeling an existing establishment or converting an existing facility into a food establishment, please contact City of Midland Health & Senior Services for guidance. You will also need to contact code administration and the fire marshal offices as well.
- You need to contact Code Administration to submit a set of plans and request a Plan Review packet to have your plans reviewed for your facility. Once the facility has been approved by code administration, the fire marshal, and health department, purchase a permit to sell food from the City of Midland Health Department, the Application can be submitted in person or mail with payment to the City of Midland Health Department.
Mobile Food Unit
- Mobile food unit rules and requirements can be found here. Mobile food units have the same requirements for food safety as restaurants. To open a mobile food unit you must have your mobile unit pre-inspected and fill out the Mobile Food Unit Application packet. You will need to contact the city Fire Marshall office for additional inspection and Planning and Zoning for a permit to operate in the city.
Temporary Event Permit
- Temporary event permits are required for anyone preparing / serving potentially hazardous food to the public. Temporary event rules can be found here. To obtain a temporary food permit, fill out the application and submit it to City of Midland Health Department, located at 3303 W. Illinois, Suite 22, with payment, no later than 72 hours before the event. Large events with multiple vendors may have additional requirements and deadlines. Check with the event organizer or contact Environmental Health at 432-681-7613. No potentially hazardous foods may be prepared at home to sell at a temporary event. All cooking and preparation of food sold or given away must be done on site at the event.
Food Safety Resources
- Servsafe.com - Certified Food Manager, Texas FoodGuard, Food Handler Program
- Learn2serve.com - Certified Food Manager
- Accredited Food Handler Online Training Programs


Food is one thing that is very essential to human life. It is the one thing that if it’s ignored can cause a lot wahala to your body, and can also cause damage when overeaten.
Let me tell you a short story.
When I was much younger, as far as I can remember, I wasn’t the foodie type of child. I was that kind of child that loved to nibble on sweets and snacks and wasn’t up for too much-cooked food. But somewhere along my growing up years, I discovered I loved to eat, and this came as a result of teaching myself to cook, learning a few cooking tips from my restauranteur aunt and my super mom. It was quite an experiential journey.
Throughout my university days, I only became addicted to cooking in my 200 Level, and I enjoyed every bit of it, especially when some of my neighbors in Fejiro Lodge (where I lived in school) requested to keep tasting my sumptuous cooking. It was like a set of winning jackpot numbers for me. I was always “scentifying” my neighborhood (according to my mum).
Back in 2002 or so, I was living with some of my aunts, and we had the whole family house to ourselves. One of them started a restaurant business, and it gave me reasons to always be around her. She had two girls then who shared in the duties, but I decided to join the train, even though I wasn’t paid in cash, I was sort of paid with an assured daily three square meals. Lol.
One day, she had to travel to the village, and one of her girls had quit, and it was just I and I the other girl left. I wasn’t supposed to do anything the next day after she had traveled, but I took up the challenge; went to the market to meet her meat customer, then bought other ingredients that were needed for the day’s business. I started out not really believing I could cook the same way my aunt cooked or let alone convince her customers of the food taste. I went ahead and gave it a try; steamed and cooked everything that needs to be done.
By the next morning (5:00am) I was up to check on the overnight cooked white beans with firewood, which had already turned brown, then prepared the stew, boiled the rice, fried the plantains, fried the fish, boiled the eggs, cooked the spaghetti, etc. Before I knew what was happening, customers had started coming with their bowls, one after another, by then the other girl helped with arranging and setting up the tables and chairs. Some customers were curious. They noticed my aunt’s absence. They asked, and I told them she traveled. They were amazed, but then again complimented my cooking.
Did I cook exactly like my aunt? I sure didn’t, but I applied her cooking techniques. Since then, I haven’t gone back, but then, I kind of hid my cooking skills, until…
I gave this short story for a reason. There are many people who’d read this and say “I want a woman that can cook, blah blah blah…” and they go ahead to focus their attention on just the cooked food and not the person. Cooking is good, but when you make it a point of duty to punish someone because you can’t eat a day old soup, then I believe you are being inconsiderate. Although most ladies don’t mind or enjoy that, I believe there has to be some form of balance. For example, once my pot of soup is four or five days old (in the deep freezer o), I become really tired.
I love to cook, but I can’t bear to cook fresh soup every day. That is very exhausting.


Note: This blog is for informational purposes only and should not substitute for advice from a trained professional.
We’ve all heard the saying: “You are what you eat.” Turns out the same is true for our teeth.
When we aren’t eating a healthy diet, the health of our teeth and gums is at serious risk. That’s the bad news.
Now here’s the good news: Eating certain foods may actually improve your oral health. Here’s what may support healthier teeth and gums.
Gnawing on a whole apple or chewing on some apple slices stimulates saliva production in the mouth. This saliva has a mouthwash-like effect: It rinses bacteria and food particles off the teeth so they don’t stick around in your mouth and contribute to plaque development and tooth decay.
Okay, so tea isn’t technically a food. But it is something you can consume for better oral health. Drinking green and black tea could help fend off harmful bacteria in the mouth and can even reduce the production of glucosyltransferase, an enzyme that helps plaque stick to the teeth. This provides a major defense against dental cavities. Drinking multiple cups of green or black tea every day may reduce inflammation in the mouth, which helps protect against gum disease.
Bugs Bunny’s favorite snack functions in much the same way as apples: Chewing on carrots increases saliva production in the mouth, which may defend against plaque production and decreases cavity risk. Carrots are also high in Vitamin A, which may help promote gum health.
Cheese, milk, and yogurt aren’t just delicious—they’re may also be good for your teeth. The calcium and phosphorous found in dairy products can help strengthen tooth enamel, which could decrease the risk of tooth decay. Yogurt also boasts additional benefits in the form of probiotics, or healthy bacteria, which help keep the gums healthy. Just be sure to choose low-sugar varieties to optimize the mouth-happy effects.
Dark, leafy greens such as kale and spinach are packed with vitamins and minerals that may improve oral health. These include calcium (which can strengthen tooth enamel) and folic acid (which can help defend against gum disease). As with apples and carrots, chewing leafy greens can also stimulate helpful saliva production.
A variety of protein sources can benefit your teeth, including eggs, fatty fish (such as salmon), lean meats, legumes, and tofu. These protein sources contain a variety of minerals that are good for oral health, most notably: magnesium, phosphorous and zinc, all of which help strengthen teeth. Many lean proteins also contain vitamin D, which helps the body better absorb tooth-strengthening calcium and may facilitate tooth remineralization. Meat is also a source of phosphorous, which helps protect tooth enamel.
This type of mushroom contains an antibacterial compound that may help defend against gingivitis. There’s also some evidence (limited at this point) this compound can kill the bacteria that contribute to tooth decay without compromising the healthy bacteria in your mouth.
Kiwis, strawberries, red peppers, and other fruits and vegetables with high vitamin C content promise serious oral health benefits. Consuming vitamin C can help maintain gum health, protect against periodontal disease, and stave off bacterial infections in the mouth.
What’s great about each of these foods is they’re not just good for your teeth—they’re beneficial to the rest of your body, too. To improve your oral and overall health, make a point of incorporating these foods into your diet every day.


Since 2002, we have been offering incredible dishes with bold flavours from our simple, sophisticated menu. At Aloha Grill you can enjoy exquisite cuts and taste the juicy tenderness of premium meats in a refined, relaxing atmosphere.
Located in the heart of Nueva Andalucia, Aloha grill is a unique dining destination offering modern grills and contemporary flavours. Swing by for an exceptional dining experience amongst cool, tropical surroundings.
We serve honest, wholesome dishes that nourish and inspire. Explore succulent cuts of meat and seafood feasts; culinary delights, crafted to perfection. At Aloha Grill, passion is the main ingredient in crafting storied dishes.
Meet in comfort and dine in style. A simply elegant venue filled with natural lighting and tropìcal exteriors, Aloha Grill is perfect for a night out with friends and family as well as celebrating special occasions at night.
GRILLED LAMB RACKS € 32
With rosemary sauce, garlic sautéed beans and potatoes GRILL
SHORT RIB OF BEEF € 25
With sweet potato fries, coleslaw and roasted corn GRILL
TOURNEDOS ROSSINI € 45
Grilled tenderloin served with seared foie and black truffle jus GRILL
HOME MARINATED SALMON “GRAVLAX” € 17
With dill creme, mustard dressing & brown bread STARTERS
CAPRESE SALAD € 19
With mozzarella, basil and coeur de boeuf tomato STARTERS
GRILLED SEA BASS “PHI PHI ISLAND” € 25
With Pak choy, chili, coriander and ponzu FISH
CHATEAUBRIAND CLASSIC FOR TWO € 36 PP
With fried onions, mushrooms and roasted tomato GRILL
SALMON SASHIMI € 20
With apple, smoked soy sauce, ponzu and black radish STARTERS
FIND US HERE
Avenida Del Prado 3, 29660 Marbella, Spain.
Make a Reservation
We advise all of our clients to book their meal ahead of time to avoid disappointment.
For further questions, please call.
We are closing Aloha Grill from 26/11/2023 for the season.
Please do not make reservations after that date.


- Nonstick vegetable oil spray
- 1 3/4 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 1/4 teaspoons kosher salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into 1-inch pieces
- 2/3 cup powdered sugar
- 1 Meyer lemon or thin-skinned regular lemon
- 1 cup sugar
- 3 tablespoons honey
- 1 tablespoon finely grated lemon zest
- 3 large eggs
- 2 large egg yolks
- 1 /4 cup all-purpose flour
- 2 teaspoons cornstarch
- 1/4 teaspoon kosher salt
- 2/3 cup fresh lemon juice, preferably Meyer lemon
- Coat springform pan with nonstick spray. Whisk flour, cornstarch, and salt in a small bowl; set aside. Place butter and powdered sugar in a food processor. Pulse until mixture is smooth. Add dry ingredients to food processor and pulse until mixture resembles medium-size pebbles (dough will not come together completely). Transfer dough to prepared pan. Using your fingers, press dough evenly onto bottom and 1 1/2 inches up sides of pan.
DO AHEAD: Crust can be prepared 1 day ahead. Cover and chill.
Using a mandoline, slice lemon into paper-thin rounds. Remove seeds. (If using a regular lemon, blanch slices in boiling water for 4 minutes, drain, and let cool before proceeding). Mix sugar, honey, and lemon zest in a medium bowl. Add lemon slices and toss to coat. Let sit until lemon is softened and sugar is dissolved, 30-45 minutes.
DO AHEAD: Lemon slice mixture can be made 1 day ahead. Cover and chill.
Place rack in upper third of oven; preheat to 325°. Bake crust until center is firm to the touch and edges are beginning to turn golden brown, 30-35 minutes.
- When crust is almost done baking, whisk eggs and egg yolks in a medium bowl to blend. Whisk flour, cornstarch, and salt in a small bowl; add to egg mixture and whisk to combine. Whisk in lemon juice. Add lemon slice mixture; mix gently to combine.
- Reduce oven temperature to 300°. Pour filling into hot crust. Bake until filling is set and slightly puffed around edges, 25-30 minutes. Transfer pan to a wire rack; let cool completely. Chill for at least 4 hours, then unmold. Serve cold.
- DO AHEAD: Tart can be made 2 days ahead. Cover and keep chilled.


1 cup uncooked quinoa
2 cups chicken or vegetable stock (unsalted)
1 large Asian pear, cut into 1/2 inch dice
1/4 cup red bell pepper, diced
1/4 cup pecans or walnuts
2 medium green onions, chopped
4 oz. snow peas, cut into 1/2-inch slices
2 teaspoons sesame seeds
3 tablespoons fresh lemon juice
1 1/2 tablespoons olive oil
2 teaspoons toasted sesame oil
1/4 teaspoon kosher salt (to taste)
1/4 teaspoon white pepper (to taste)
1/8 teaspoon cayenne pepper
Cook quinoa in stock according to package directions. Transfer to medium bowl, fluff with a fork, and let cool.
Blanch the snow peas until bright green, drain, and plunge into a bowl of ice water to stop the cooking process. Drain well.
Toast the nuts, then cool and rough chop.
Lightly toast the sesame seeds.
Mix the chopped Asian pear, bell pepper, green onions, and snow peas together. Add chopped nuts and toasted sesame seeds. Stir this mixture into the quinoa.
In a small bowl, whisk together lemon juice, olive oil, sesame oil, and salt and peppers. Taste and adjust seasonings.
Stir the dressing into quinoa mixture, tossing gently to coat. Let stand for 20 minutes for the flavors to meld. Serve at room temperature.
For other healthy salad options try Chicken Cabbage Salad and Strawberry Avocado Salad


e a t s
We take as much pride in handcrafting our food as we do our beer.
With a menu that's largely made from scratch and battered to order, it's impossible to make a bad decision.
on special this month:
Sliced Ham, salami, pepperoni, provolone cheese, lettuce, onion, tomato, pepperoncini, and balsamic vinaigrette packed into a signature Milano roll, topped with Italian seasoning. Served with your choice of fries or housemade chips.
Available throughout the month of July!


I love cereal. I could eat cereal for any meal. I love it dry as a snack and with almond or rice milk for lunch or dinner. One of my favorite cereals is honey nut cheerios. I don't get the regular brand though, I go for one of the organic ones. I figure if I'm going to eat something unhealthy, I might as well get it as healthy as I can, right? I usually buy Cascadian Farms, but last time I decided to try something new. It was on sale. It seemed like a good deal.
See the box? It says, "Excellent Source of Iron & Zinc... Fortified with 9 Essential Vitamins & Minerals". But they left something out. I opened up my new box of cereal to find all 9 essential vitamins and minerals... and bugs! More specifically the larvae stage of some grain-loving bug, which, by the way, is the grossest stage ever because they all look like maggots. Now, when I say I prefer to eat organic, I don't mean THAT organic.
I'm a vegetarian, you know. Can't be having bugs in my cereal. After sticking the box in the freezer (which first immobilizes any adult bugs, then kills all stages) to preserve the evidence so I could take them with me to yell at the store that sold them to me, I washed my hands about a billion times and found something else to eat. I think I'm scarred for life though. I will never look at a newly opened cereal box in the same way again.
I think I'll be sticking with Cascadian Farms. They cost a little more, but usually come without the bugs.


10 - 05 - 17 Events
Astoria in Guatemala: coffee and expectations in an unforgettable event!
Our passion for coffee in all its facets has always led us to travel and discover the journey a small bean makes from the moment it is harvested to the time it is ground and pressed to transform simple hot water into one of the tastiest and most popular drinks in the world.
This time, we traveled to Guatemala City, where we visited the headquarters of Anacafè (Asociación Nacional del Café), an association made up of coffee growers from all over the country, which is involved in the strengthening of the Guatemalan economy through production and export of coffee abroad. The work carried out by the Association involves the roasting of green coffee beans, coffee tasting and the description of its profile, for the purpose of selling it abroad.
During the event held at the Anacafé headquarters, baristas who, according to Perfect Daily Grind, work in the best Guatemalan coffee shops, used the Core600, Rapallo, Greta and Tanya coffee machines to make amazing latte art and top-quality coffee drinks. Among the baristas who participated, were Gerson and Tito Ozoy of Café en Fat Cat Coffee House, Zach of Cafè La Fábrica and Manuel Valentino of Café La Parada.
Astoria has long been working with Anacafé by providing professional coffee machines for the Association’s stand assembled in some of the most important trade fairs, such as Seattle’s Global Specialty Coffee Expo or the next World of Coffee in Budapest.
During the event, Luca Franceschetto, Astoria’s Junior Area Manager for South America, showed to mostly sector professionals how a coffee machine is born, as well as different types of machines and how each of them works.
Special thanks to the team of ICoffee Solutions Guatemala and Anacafé, without whom the incredible success of this event would not have been possible.


Photo courtesy / Pixabay
Children are taught from an early age that there is a difference between a need and a want. Food companies need to be able to accommodate the needs of individuals with certain conditions, such as gluten allergies, over the preferences of a group of individuals, such as vegans and vegetarians.
A gluten allergy is when a person’s body ingests glutens, but it causes a stress response. Gluten is present in several products that are prevalent in the fast food landscape of today: French fries, pastas, sauces, and cakes. According to Gluten Intolerance School, gluten foods are 242% much more expensive than regular food. Being gluten intolerant isn’t easy, especially when having to navigate the food companies of today. Some plant-based meat substitutes are recommended for people with gluten allergies to avoid, because they are often comprised of high amounts of gluten (Impossible Burgers and Beyond Burgers are notable exceptions, however). People with gluten allergies are more prone to levels of high stress and their body rejecting substances, meaning their needs must be catered to.
With the rise of veganism and vegetarianism as a response to the climate change epidemic, it is becoming difficult for people with gluten allergies to be accommodated. A common staple of the vegan diet is cereals and grains, which for people with gluten allergies, causes stress reactions from their bodies. Veganism is abstaining from eating meat, eggs, dairy, gelatin, and honey. Vegetarians abstain from simply eating meat.
“Food companies should definitely cater to people gluten allergies rather than those who are vegan,” said Marian O’Veal White, a nursing student from the University of Texas at El Paso. “When it comes down to gluten allergies, this definitely causes a severe stress in the body, which can range from mild symptoms to severe symptoms.”
It is imperative that food companies listen to the needs of people with gluten allergies. In the end, a need should a higher priority than a want. You can want something, but it won’t hurt you if you never get it. Yet, if your needs aren’t fulfilled, a part of you isn’t either. Food companies need to move towards more inclusivity in accommodating the needs of a minority with a condition.


Helen’s Rice Paper Rolls
Our lovely neighbour (I use the term loosely) Helen makes these amazingly delicious and light rice paper rolls. She uses fresh ingredients, mostly raw, and a light sauce to make them so epicly delicious.
Rice paper sheets
Capsicum (bell pepper) green and red
Your favourite herbs
Tomoto sauce / Ketchup
Mushroom “Oyster” sauce
Boil some water. Place the water in a bowl or large plate. One sheet at a time, submerge the rice paper roll into the water. Then lay onto a flat plate.
Grate carrots. Cut capsicums, cucumbers, lettuce into long thin slices.
Chop cashews into small pieces.
Mix tomato and mushroom sauce together.
Compile a roll with a little bit of everything. Add some sauce and herbs.
You can always add any kind of seitan, soy meat, tofu. But the fresher the ingredients, and the more watery, the lighter it will be. Therefore more refreshing and awesome. Or, make your own little sauce. Experiment and see what you like.


Nutrisystem D proves to work in three ways:
(1) empowers you to lose weight easily
(2) lowers your blood sugar and
(3) reduces your glycated hemoglobin.
Differences between Nutrisystem D and other weight loss program was this weight loss program not so hard to follow and convenient to access. It’s a meal will be deliver quickly and you can choose from its variety foods menu. You can make sure all foods well prepared to balance your health needs, especially for diabetics.
You will find that the food items are:
(1) Load much fiber. It will keep you satisfied In a long time
(2) low unuseful carbohydrates to control your sugar level and
(3) Contain protein and Omega 3 fatty acids that make the food balanced and friendly to your heart.
You can conveniently order the food online with a 24/7 access as well as receive support anytime simply by logging on to their official website. Convenience and ready access apart from the healthy benefits of this weight loss program is what actual customers have been raving about in several Nutrisystem reviews.
This program works as well as a Nutrisystem Program. This ready-to-eat food items was well-prepared by expert dieticians strictly following the dietary needs of diabetics. Simply read the Nutrisystem reviews and you’ll see how actual costumers have reacted favorably to the meal plan.
The Nutrisystem D dietary program for diabetics have been tested and fonded effective help lose some weight in his diabetic treatment. The only criticisms that may heard was that the food comes pre-packaged and wasn’t fresh. But this comment will sounds nothing, after you feel the results. If you want a weight loss program that responds to the special dietary needs of diabetics, you will gain more from Nutrisystem D. It’s not just what it claims to be. This special dietary program (Nutrisystem D) for diabetics really works as documented in several Nutrisystem reviews.


What do we Feed our Chickens?
Let me introduce you to Hilda, Lydia, Mavis, Chicky and Birdie. These are our ISA Brown ex-commercial hens which we rescued early 2023 and they have been happily eating my garden ever since.
I find them hilarious. If I go outside, they all come running - sometimes even half flying in a bid to get to me first, just incase I have a yummy treat for them. So what do I feed them and what do they like best?
Currently, the bulk of my chicken feed is purchased on good old Amazon, containing all of the necessary daily nutrition they need. Next year I am hoping to produce at least a few months worth of feed in the way of oats - I'll let you know how i get on! I'm sure they must find the same old pellets day in, day out a bit boring though. Luckily there is room for treats - and I have to say, they do love their treats!
This is probably their 2nd most favourite winter treat. Normally I give my chickens treats later in the day to ensure they have already stocked up on the bulk of their daily nutritional requirements, however in the winter, they get a nice warm bowl of porrdige first thing to get them going.
Mealworms are without a doubt, are their absolutely most favourite treat by a mile. They are good for them too, being high in protein. Here in the UK, it is illegal to give chickens dried mealworms and buying enough live ones to keep up with their large appetites is expensive, so I bread my own. It's taken a while to get a good stock going, but I think I am finally getting there.
Garden plants, flowers and herbs
My chickens free-range in my back garden which I stock up with plants which make good treats for chickens. Here are some of the best ones according to my girls:
There are plenty of other options such as lavender, oregano, margiolds to name a few however, mine don't seem overally impressed on these.
Sweetcorn wins hands down in the veg category. Cabbage, lettuce, kale are also readily accepted but their second favourite veg has to be carrot tops. So much so, that I unfortunately didnt benefit from any carrots this year. Thanks ladies.
Rasperberries, blackberries and apples - definately the favourite here. They need a little help when it comes to these fruits, not being able to get up high enough to reach them, but that's where I come in. Strawberries however, I assume they can reach as I don't recall seeing many this year.. I also chop up tomatoes and cucumbers for them too.
What nutritian do chickens need?
At a very basic level, 'adult' egg-laying chickens need the following nutrition:
- Oils/fats 4%
- Protein 17%
- Fibre 4%
- Ash 14% (calcium, cobalt, iron, chlorine, copper, magnesium, manganese, phosphorus, potassium, sodium, sulphur, zinc)
The bulk of their diet (90%) should be made up of grains such as whole wheat, barley or oats. As well as contianing a good balance of the above, they also contain necessary vitamins and are high in starch and energy. The remaining 10% can be used for treats - like the ones mentioned above.
What is not good for chickens?
Chickens are generally very good at working out what is and isnt good for them. I know lots of people who have potentially harmful plants and free-range chickens who simply leave them alone. That may or may not be the case for your chickens, so just incase, here's a list of common foods and plants that can be harmful:
- Uncooked beans
- Green potatoes or green tomatoes
- Avacados (particularly the skin) can be harmful in large quantaties
- Apple seeds (although a few here and there are unlikely to cause problems)
- Hydrangea (although my chickens ate mine a few months back and are still going strong)
- Ground Ivy (I have lots of this in my garden, the chickens never bother with it
- St Johns Wort
So there you have it, a complete list of foods I feed my chickens. I hope you have found this useful, but keep in mind, your chickens might have a very different food palette to mine. Have fun trying out new foods for your fluffy bottomed friends.
~Mrs Homestead-Wannabe @21st October 2023


Gasthaus Zur Elli, Prosperity SC
Gasthaus Zur Elli is as authentic of an old world German restaurant as possible. The room is cozy and uplifting. Friendly faces greet you at the door and at the tables. In Germany, many “Gasthaus” restaurants seat people together. This builds a family atmosphere so familiar in Germany.
“We are all family in my gasthaus” Miss Wendy
“He’s a Gasthaus Groupie”Following is a section from the book “Stop where the parking lot‘s full”. This section describes the restaurant beautifully.
Gasthaus Zur Elli is located in an unassuming brick building near the square in downtown Prosperity. It’s small, seating only 50 or so, but correspondingly huge in personality and charm. Step through the door and enter an unexpected world that magically transports diners from everyday humdrum to Old World Bavaria. Atmospheric, rustic…yes, Gasthaus Zur Elli is all of that, but – surprise – in a restaurant world of faux ethnicity, it’s flat-out German every which and way.
Cuisine is but one component of eating at a German restaurant. Along the Rhine, there’s a certain buoyant spirit that makes dining an exhilarating experience. Try as you might to stay seated at your table, chances are that before the evening is over, you’ll be swaying arm-in-arm with new friends, singing beer hall favorites, and dancing in the aisles. You might be Elmer Fuddy Duddy, but you will sing and you will dance; that’s the German way.
That same conviviality is found at Gasthaus Zur Elli. It’s not eat and run; it’s a memorable night of dipping a fork, hoisting a stein, and raising the roof. Wendy Steiner makes sure of that. Owner, chef, and hostess, she was born in Birnfeld, Germany, and learned her way around the kitchen from mother and mentor Elli, a master chef in Wurzburg. “She made everything from scratch,” Wendy said. “It was authentic old-time German country cooking.”
Wendy came to America in 1978 and settled in Columbia where she managed convenience stores until the restaurant bug bit in 1999. “I took every penny I had and opened a coffee shop in Prosperity,” she said. “Mama told me I was too old to do such a thing, but I had faith I could be successful.” Following her mother’s death in 2001, Wendy renamed the restaurant in Elli’s memory, expanded the seating, and inaugurated a dinner menu.
Wendy cooks everything on two regular home stoves in the restaurant’s small kitchen. “I don’t go by recipes. I create. I take a dash of this and a pinch of that and blend it all together. Sometimes when I arrive at the restaurant, I haven’t a notion of what I’m going to cook.” But cook she does, offering six to eight different dinners each evening. “All my meals are honest-to-goodness German,” she said, “each pan-fried with genuine German seasonings and ingredients.”
The signature dish is the veal Wiener Schnitzel. Served with red cabbage and German potato salad, it’s simply delicious. And if somehow you’re still hungry after downing your meal, Wendy will come to the rescue. “Honey,” she said to me, “I’ll be glad to fix you an extra plate if you didn’t eat enough.” That was tempting for sure, but being completely stuffed to the size of a Gamecock left tackle, I declined-only to regain my senses and ask, “Wendy, you wouldn’t mind if I took that plate to go?” That’s what being a Gasthaus groupie does to you.
Gasthaus Zur Elli features Sauerbraten, sweet and sour roast beef with gravy and dumplings, the first week of each month; Hungarian Goulash, beef and pork tips in a spicy gravy with noodles on week two; Roladen, thin sliced beef with gravy and stuffed with bacon, onions, pickles, and mushrooms over noodles or dumplings on week three; and Schweinebraten, pork roast with gravy over mashed potatoes or spatzle, the fourth week. The regular menu includes a variety of schnitzels (pork, veal, and chicken), as well as Geschnetzeld (beef strips), Rindfleisch (beef roast), Rinderbraten (beef), and Cordon Bleu. Wendy also serves traditional German favorites Wild Boar and Rabbit. “People love rabbit in Germany,” she said. “I pan-fry the rabbit with carrots and leeks in a German butter and server it with spinach and noodles.” Gasthaus Zur Elli has a variety of German beers and wines available. And you won’t want to leave without sampling either the Apfel Strudel or Italian Crème Cake.
I’ve taken many a guest to Gasthaus Zur Elli and never had anyone who couldn’t wait to return for another helping of great food and Wendy’s effervescent personality. All the reason that Gasthaus Zur Elli is my favorite restaurant in South Carolina.
Stop Where the Parking Lot’s Full
Photos by Scot Jackson


Taco Salad (Chicken or Beef)... $7.99
A meal in itself! Served in our incredible edible flour chalupa shell. Filled with your choice of spicy mexican chicken or beef, with refried beans, shredded lettuce, diced tomatoes topped with cheese sauce, guacamole, sour cream and jalapeño slices.
Fajita Salad... $8.99
Same as our Taco Salad, except filed with your choice of grilled chicken fajita or grilled beef fajitas.
Grilled Chicken Salad ... $7.99
Grilled chicken breast served on romaine lettuce, with fresh spinach, tomatoes, bell pepper, cheddar cheese, monterey cheese, garlic bread and guacamole.(Also available with Crispy Chicken)
Taco Salad Shrimp ... $8.99
Served in our incredible edible Flour Chalupa Shell, filled with Spicy Mexican Shrimp, refried beans, shredded lettuce, diced tomatoes and topped with cheese sauce, guacamole, sour cream & jalapeño slices.


Global fish feed production
The rapid growth of finfish and crustacean aquaculture has partly been due to the availability and on-farm provision of feed inputs within the major producing countries. More than 46% of the total global aquaculture production (2008 data, FAO) is dependent on the supply of external feed inputs provided in the form of fresh feeds, farm-made feeds or commercially manufactured feeds.
Total industrial compound aquafeed production increased more than 3-fold, from 7,6 million tons in 1995 to 29,2 million tons in 2008, with production growing at an average rate of 11% per year.
The paper by Tacon, Hasan & Metian (FAO, 2011) - Demand and supply of feed ingredients for farmed fish and crustaceans: trends and prospects - reviews the dietary feeding practices employed for the production of the major cultured species, the total global production and market availability of the major feed ingredient sources used and the major constraints to feed ingredient usage.
The review article Sustainable aquafeeds, as published in the latest FEAP Annual report, looks at the big EU project 'ARRAINA', the upcoming trend of using insects as a new and valuable protein source, and finally at the use of algae and trangsenic plants as possible alternative materials.
The presentation Feed formulation & resources explains how sustainable feed supply relies on sustainable raw materials
A new resource for aquaculture feed producers, entitled Feed ingredients in aquaculture, has been published by the EU-funded ARRAINA (Advanced Research Initiatives for Nutrition & Aquaculture) project (June 2015).
View Euronews 06/03/2017 - Arraina (FR)


I have completed this cleanse and I feel great. It really has helped me get back on track with eating better. My energy is much better. I actually notice my memory is also better overall. I wake up before
my alarm in the morning, which was unheard of 10 days ago. As a result of feeling so much better physically, I feel better mentally. This makes conscious decisions regarding my health and life easier, as I am choosing the healthier options now. I actually missed the shakes today. They truly filled me up like just ate a meal. Continuing on, I will add one Shakeology shake to my diet daily. This will help me to remain full throughout the day. For those of you who are interested in a healthy, plant-based protein shake with tons of anti-oxidants and only natural ingredients – no artificial color, artificial sweeteners, preservatives, or chemicals. For more information on Shakeology, go to www.BeachBodyCoach.com/ActiveCare
I am still planning on eating more fish than other animal meats and avoiding dairy, sugar, and refined wheat and gluten. If anyone reading this has any questions about this cleanse, please contact me at DrKarm@ActiveCareAH.com
or at the office at 847.749.0376. This is very manageable even with a busy schedule, a family, and other curve balls life throws at you.
Now is the time to get healthy, once and for all.
I am on the last stretch and something unexpected happened. I actually don’t want this cleanse to end. So, I won’t end it! I am going to keep up with the suggested food choices while avoiding dairy, animal meats, all sugar, and eat grains every once in a while. I feel great despite not drinking my favorite coffee in the morning! I think I will reserve this for special occasions and weekends only. I am excited to continue on this leg of my journey!
I finished up the shakes today and took some capsules also. I drank my morning tea, which I am growing to love afterall and ate an apple with some lemon for a mid-morning snack (granny smith apples cut up with lemon juice = delicious snack!). For lunch I ate leftover fish in a purse/pouch that was just as good the next day as it was last night. I also snacked on veggies such as red peppers, carrots, cucumber, and hummus for snacks and dinner. Again, I am surprised as to how full I am after drinking a shake. I usually am always hungry, so this is saying a lot! I had a late night meeting tonight and my energy was consistent throughout. These meetings occur quarterly and I recall other times where I was exhausted by the end of the meeting. Glad my energy is BACK!
Welcome back to all of the veggies I missed! I didn’t think I could get this excited over cucumbers and carrots before, however I missed my afternoon hummus snack with these perfect pairs! As I previously mentioned, this program really made me evaluate the foods I was eating and the reasons behind them. I ate chicken as a primary protein source for dinner and fish was added to add variety. However, I rediscovered how delicious and easy fish is to make. Most nights, I get home from work around 8pm. However, by the time I put chicken into a pan, made a side dish of quinoa or wild rice, and added a veggie to that, it was 9pm by the time I was eating. With fish, I can whip up a dish within 15 minutes! It cooks quickly, just a little salt and pepper goes a long way, and you quick steam a side of vegetables. There is dinner! I will definitely be focusing on fish for dinner and adding chicken or even a bean or legume dish to add variety.
Today, I needed to drink 3 shakes and take 2 capsules of AdvaClear with each shake. I added in snacks such as an apple, leftover roasted cauliflower, not to mention my hummus and veggie snack! For dinner, I made “purses” of fish with herbs, lemon, and veggies in it. I put them in the oven at 350 degrees and went for a 30 minute walk around my neighborhood while they baked. When I returned, I sautéed kale with garlic and onion. Add that with the fish and it was a beautiful dinner! Check out the pictures on our Facebook page (www.Facebook.com/ActiveCareAH
). I drank over 120 ounces of water today, as I got back into working out after a little hiatus during the difficult phase. The water helped me through getting back into the routine!
Today is day 7. Days 5-7 are the most restrictive, so I feel as though I have made it through. With a little planning and strategy, this cleans is completely manageable by busy workers and busy moms. My food choices were very similar to yesterday. These food choices included shakes and capsules, apple, tuna and bean salad, and tilapia for dinner. Instead of my staple broccoli, I made cauliflower. Just a little salt, pepper, and olive oil seasoned the vegetable perfectly! I put this combination into a roasting dish and baked it in the oven at 350 degrees for about 30 minutes. It was delicious!
I think this cleanse helped me to rediscover the pure delicious veggies possess. When your foods are limited, you really appreciate the food that you can eat. That being said, I never felt deprived but my options were limited. I couldn’t put butter or sauces on anything, so I had the chance to taste foods the way nature intended. Most of the time, I seasoned the vegetables or fish with just some salt and pepper and I think it tasted better than many restaurants – if I don’t say so myself! I purchased only organic produce while on this cleanse and I think it makes a world of difference. The fruits are sweeter and the vegetables are more flavorful.
Again, I drank over 100oz of water today and I’m going strong. My clothes are feeling a bit looser, although weight loss was not my goal of this cleanse. I just feel better mentally and physically!
After the first day of the more “intense” phase of this cleanse, I realized this program is very manageable. I think I am finding the most difficulty with the fruit and vegetable restrictions, actually. I rely on these groups as snacks and with the limitations, there isn’t as much variety. That being said, I do not feel deprived nor am I hungry. You can eat as much as you want of the allowed foods, as this is not a calorie restrictive cleanse. I think this is important to remember.
For breakfast, I had a shake and capsules. For a mid-morning snack, I ate a pear. A bit before lunchtime, I had another shake and capsules. I made a Tuscan tuna salad with low mercury canned tuna, cannellini beans, parsley, and olive oil and seasoning to taste (usually I put walnuts, lemon, and red onion in this, but I can always add these ingredients on Tuesday when they are allowed again!). This was a filling and delicious lunch! I had another shake and capsules a few hours after that. For dinner, I made lemon pepper tilapia (I bought a huge supply of tilapia from Whole Foods, can you tell??) with steamed broccoli. For a snack, I drank another shake and made kale chips with salt and chili powder.
I drank about 100oz of water today. I am still drinking tea in the morning and sometimes during the day for a change from the water. Feeling great!!
Days 5-7 are supposed to be the most difficult days on this program because the food options are very limited. Also starting today, I need to consume four shakes today with 2 capsules of the AdvaClear with each shake. However, there are fruit and vegetable options still allowed during this phase. These choices make for easy snacks for work and during the day. Also beans, legumes, and fish are great options for meals as they are still allowed. I just need to get more creative!
Today was Saturday, so it was a busy day at work and I didn’t have much time to eat meals. For breakfast, I drank a shake with the capsules. As a mid-morning snack, I ate an organic gala apple. I repeated this around noon and ate an organic granny smith apple while running errands after work. I drank another shake and swallowed the capsules on my drive home after stopping at Whole Foods to pick up more fish for dinner. I was hungry by the time I returned home, which was my fault because I didn’t prepare like I needed to the prior night and I didn’t have much time during the day to eat anything more substantial than the apples. I made fish and broccoli, prepared similarly to earlier in the week. For a snack, I ate some kale chips and drank my last shake (no capsules with the 4th shake). For all of you who have not had the pleasure of eating kale chips yet, you are missing out!! Tear up some kale, put a little olive oil and seasoning on them and give them a toss (I put salt and chili powder on mine). Spread them on a baking sheet in a single layer and bake at 300 degrees for 10 minutes or until they are crispy. Bye bye potato chips!! Hello, delicious kale chips!
Today I start to drink shakes containing 2 scoops of UltraClear Renew and 2 AdvaClear capsules twice per day. I drank a shake on my way to work this morning. It is surprisingly filling, as I can get by with drinking just the shake for about 3 hours. For a snack, I ate the remaining carrots and cucumber I purchased in the beginning of the week since this is my last day before the restricted fruits and veggies begin. I drank a green smoothie for lunch, which was packed with fiber and plant based protein such as kale and spinach (recipe is on our Facebook page www.facebook.com/ActiveCareAH
). I drank another shake on my way out of the office today while driving to a friend’s house for dinner. Think you cannot have a social life while on this detox? WRONG!
For dinner with my friends, I planned ahead and we decided to make dinner. Knowing fish was the only animal protein allowed, I immediately centered the dinner around fish tacos and offered to bring the sides. My friend supplied the fish and I made homemade guacamole, black beans, Spanish rice (which I did not eat, but everyone likes rice with tacos!), corn tortillas (which I did not eat) and pico de gallo. The black bean recipe was in the booklet found within the cleanse kit (many more recipes too!). The guacamole recipe is also found on Facebook, so check it out! So, for dinner I ate tilapia seasoned with cumin, paprika, salt, pepper cooked in a bit of olive oil, guacamole, black beans, and pico de gallo! It was spectacular! Strategically planned, this meal didn’t even look like there were any food restrictions to the naked eye! I am getting hungry all over again just thinking about it….One other thing I forget to mention, I am drinking SO MUCH water!! It is so important for EVERYONE to drink water. I am drinking on average 80 ounces per day, which helps me to stay full, keep my energy going, and help the detoxification process even more.
Bye bye to nuts and grains. That’s okay thought, I just need to be little more creative with my snacks today. For breakfast, I started with a cleanse shake with 100% organic apple juice. No blender, no ice, no fruit and it was good actually! I also took a clear change capsule along with my probiotic and drank some of my delicious tea (coffee, who? I am shocked I don’t miss my old friend anymore!). Probiotics are the good bacteria that help you digest the food you eat. Not many people know that a large component of their immune system is located within their gut. Therefore, it is extremely important to keep the good bacteria at a ratio that will fight against yeast or other bacteria’s overgrowth.
For a mid-morning snack I had a banana then was hungry again an hour and a half later, so I ate some hummus and cucumbers along with my omega-3 supplements. These are great for cardiovascular and brain function and protect against diseases that can attack these systems. Not to mention, they make my hair look shinier and healthier! For lunch, I ate a minestrone soup I made Tuesday night in preparation for a busy week. I put some chili spices in it to make it more like a chili than an Italian soup. It was flavorful and warm, which unfortunately feels good this late in the year this year. For an afternoon snack, I ate another shake with apple juice and a capsule of the Advaclear to help the detoxification process. No headaches. No brain-fog. I have felt a muscle fatigue without heavy exercise, but it feels the same as if I went for a nice run or had a great class at Willow Yoga. For dinner, I ate the soup and some lentils I cooked just like rice and added some curry spices and fresh kale. This meal was more or less two side dishes rather than a cohesive entrée, but it worked! Drank lots of water again today and feeling great overall!
I woke up today before my alarm, which hasn’t happened in a few months. Was it working already? I know eating 100% clean foods yesterday contributed to that. Alright, today starts the shakes and capsules. I need to drink 2, 8oz shakes and 2 capsules twice today. I have tried many shakes and “health drinks” in the past, so I am interested to see how this shake compares. I drank one for breakfast with my tea (still no headache!). I mixed the powder with water, coconut water, and a few frozen strawberries. It tasted a bit like strawberries and cream, which isn’t bad at all! I had some nuts and dried cherries left over from the breakfast quinoa yesterday, since it is my last day for nuts until the re-introduction phase at the end of the cleanse.
I honestly have not been hungry much and when I am hungry, I eat. Lunch was a hummus and veggies and another cleanse shake with capsule followed that. For an early dinner, I ate the left over tilapia from last night with broccoli. I am not a fan of re-heated fish, so I just let it sit out a bit to take the chill off of it and ate it as such! It was still just as good as the night before! For an early evening snack, I drank another huge green smoothie. Gotta get those veggies in! I had a late night tonight and my energy did not tank. Going strong so far!!
First off, the booklet provided by this program makes it easy to figure out which foods are allowed and which ones should be avoided. After studying the booklet when I first received the box, I immediately noticed coffee is on the avoid list. Even black coffee? Yes, caffeine is not recommended during this 10 day cleanse. For those who know me, I was worried about this. Could it do it? Yes!
I replaced my large cup ‘o joe with a large cup of herbal tea. I was surprised at how little I actually missed my coffee. The warmth of the tea on this cold morning was just enough for me. Noticing the clock in between patients, I found myself awaiting my caffeine withdrawal headache. However…it never came. I drank a large amount of water throughout the day and I am thinking this helped me out in this regards.
On the other hand, by the end of the day I was dragging a bit. I tried to eat as much as I could on the “allowed list” throughout the day, but I didn’t eat enough food with protein. By the time dinner came, I was hungry! I made seared tilapia cooked in a little bit of olive oil seasoned with salt, pepper, paprika, and cumin. Finish that with a squirt of lemon and it was delicious!! Add that to the huge bundle of organic broccoli slightly steamed and it was the best dinner that was very easy and very quick! I made more than necessary, so I am eating another serving of fish and broccoli for lunch tomorrow. I might even be more excited for round two of that meal! Below is a list of the foods I ate throughout the day.
Green Smoothie (recipe on our Facebook page – facebook.com/ActiveCareAH
1 yellow bell pepper (organic)
Breakfast Quinoa (quinoa cooked in coconut milk with cinnamon and nutmeg, dried cherries, and slivered almonds)
Carrots (organic) and humus
Steamed broccoli (organic)


You may have noticed the increased advertising of açaí berries at numerous juice companies. Foodies and nutritionists around the world are beginning to praise açaí berries and caja fruits, calling them “super foods” because of their high nutritional power.
Both açaí berries and caja fruits predominately grow in the South American Rainforest and have long been used by indigenous populations. Only recently, around the late twentieth century, have they started gaining mainstream popularity in the wider world.
Açaí berries grow in Açaí palm trees and have been used by indigenous Amazon Rainforest tribes living in the floodplains for thousands of years. The pulp of the berry contains most of its nutrients, such as antioxidants and omega fatty acids. They are known for their abilities to boost energy, detoxify the body, and facilitate weight loss. One can get the advantages of açaí berries through vitamins, juices, teas, and powders.
Caja fruit is an orange fruit that is full of iron, magnesium, and vitamin C. It is a great aid to the immune system fighting against colds and is also low in fat and cholesterol free! Caja also has beta-cryptoxanthin, which increases the body’s production of vitamin A, a vitamin that supports bone growth, vision, and the development of white blood cells. Its combination of vitamin C and iron is notable because these two are dependent on one another. Vitamin C is responsible for absorbing iron efficiently into the cell so that iron can ensure that the body efficiently uses oxygen and that individual cells receive enough oxygen to function properly.


Simply text "0070" to 240-2-DEALS-5 (240-233-2575). Additional Charges may apply - please check with your service provider.
The Bright Aisle mobile app is now available for your smart phone. Download it through the Apple App Store and the Google Play Store.
Sunshine Foods is part of an 850 Grocery Store Coop. This buying power allows us to sell for LESS! We are able to provide you with top-quality products at a fair price.
Find everything you need to give your family the fresh & flovorful meals they deserve.
We have a wide variety of fresh fruits and vegetables that will wake up your taste buds.
We have all the cuts of meat you will need to prepare a spectacular meal in your home.


$12.00 — $37.00
Maple syrup grades range from golden color with a delicate taste to very dark color with a strong taste. The lighter the color and the more delicate taste typically come earlier in the season. As the sugaring season progresses the color darkens and the taste develops a more pronounced maple flavor. The change over the course of the season is due to increased microbial growth. All grades are delicious with pancakes, waffles, french toast and all of your usual favorites. If you are cooking with the syrup the darkest grade will retain the maple flavor best.


I’m going to try to keep up with a blog schedule of Monday, Wednesday, Friday(and a Sunday Summary post, of course). I may not do this every week, but I’m going to try. Monday’s posts might be an update on my crafting, or some other random post, like a recipe or something. Wednesdays, of course, will be my ROW80/WiPPet updates. And Fridays will probably either be Fitness Friday or a photo update.
My husband requested meatloaf for dinner last night. At least, he let me know ahead of time. Since it takes about 1.5 hours to bake. We have quite a few things of ground beef from a cow we split with my sister-in-law last year(my step MIL got it for us). So, we took a couple of them out on Saturday. Of course, when I went to get it started, they were still frozen. I got them thawed out and everything mixed together. I’ve always used the recipe I got from my mom to make this. And just like she’s always done, I double the recipe. Otherwise, it comes out really small. I do make a couple changes, but that’s really because there are a couple ingredients we don’t have.
- 1 1/2 lb ground beef
- 1 cup bread crumbs(I usually end up using hamburger or hotdog buns and chopping them up in a little chopper thing we have).
- 1 egg, beaten
- 1/4 cup minced onion(we don’t have onions in the house, but we buy minced onion instead of onion powder. This one I don’t actually measure, just put in what looks good)
- 1 1/4 tsp salt
a funny story(okay, maybe funny). Yesterday when I was mixing this up, I looked at the number, but not which spoon I needed. I was grabbing the tablespoon and looking for the 1/2 tablespoon, when I glanced at my recipe card again and swore. Thankfully, I hadn’t measured anything out or dumped it in yet. I actually did something similar one other time when I was younger and making pancakes. Mixed up the sugar and salt measurements. And didn’t catch that one in time.
- 1/4 tsp pepper
- 1/4 tsp celery salt
- 1/4 tsp garlic powder
celery salt is one of the ingredients we don’t have. Could probably go and pick some up, but I’ve never come across another recipe that calls for it, so I’ve never bothered. I’ll usually use garlic salt instead of the powder.
- 1/4 tsp dry mustard – and this is the other ingredient we don’t have. Again, this is the only recipe I have that even calls for it, so it’s something I don’t worry about buying, so I cut this completely from the recipe. It doesn’t seem to affect the taste.
- 1/4 tsp sage – another thing I’ve only come across in this recipe, but we do actually have it in the cupboard.
- 1 tbsp worcestershire sauce – just don’t ask me to say it 😉
Just mix all of these things together, dump into a loaf pan and bake at 350° for about an hour and a half. It makes the most moist(moistest? doesn’t sound right, either) meatloaf I’ve ever had. Last night I could barely get it onto plates because it was falling apart. And of course, my husband goes and ruins it with ketchup. I’ve never used ketchup on my meatloaf. In fact, it’s why I don’t get it when we go out to eat at a buffet type restaurant. It always has ketchup on it.


Harvesting and preparing coffee beans (Annandale 2019)
|White's Creek Lane Annandale, 9 Sep 2019|
Picked the coffee beans on the afternoon of Saturday 7 December 2019.
|Extracted the beans|
Washed of as much of fleshy material as I could
|Soaked the beans - to ferment them.|
This was for about 48 hours. Some were starting to grow mould.
9 December started to dry them
On 16 December, I noticed that the beans were popping out of another shell. They are quite dry.
Benefiting from the hot dry conditions in Sydney!
|Green Beans waiting for Roasting|
|New Crop Flowers, 2 Jan 2020|


Continuing the Tradition
Texas Farm-Raised Catfish (Ictalurus punctatus)
In 2004, the Bowers took over an existing farm consisting of 84 water acres. During the first year of new management, Bowers expanded the farm 15 acres and experimented with a hatchery. This endeavor proved to be both successful and profitable. In 2005, Bowers expanded the farm once again and have continued to include a processing plant.
Bowers Catfish currently consists of a hatchery, three food fish farms, as well as a processing plant.
- The catfish are fed a high protein floating feed.
- NO ANTIBIOTICS, NO HORMONES, NO POLLUTANTS
- Daily flavor samples and texture tests ensure the highest quality standards.
- U.S certified processing plant is eco-friendly and HACCAP certified
Vertical integration allows Bowers to guarantee a premium quality product.
Availability & Packaging
Bowers Catfish are available year round in shank fillets, strips, and nuggets.
- Fresh IP (ice packed): 15 lb. and 30 lb. box
- Individually Quick Frozen (IQF): 15 lb. box
Nutrition Facts (Fresh;Frozen)
Serving size 4oz. (113g)
Amount per serving
- Calories 100;80
- Total Fat 2.5g;2g
- Saturated Fat .5g;.5g
- Cholesterol 65mg;50mg
- Sodium 55mg;310mg
- Total Carbs 0g;0g
- Dietary Fiber 0g;0g
- Sugars 0g;0g
- Protein 19g;15g
- Vitamin A 0%;0%
- Vitamin C 0%;0%
- Calcium 2%;2%
- Iron 0%;0%


In general, enjoying a hot drink during the day can be a great idea to relax the body and mind well. Coffee in itself is a healthy drink. Scientists have a say in this regard that it becomes even healthier when it’s taken hot. Although flavoured drinks like gingered and vanilla coffee benefits our health, drinking them hot is the real boost for our health. When there is confusion whether to drink the coffee hot or not, you can bravely go ahead with your decision to consume it hot.
In whatever food, temperature plays a major role in the quality of it. Whatever the weather may be hot and cold, drinking coffee hot is the healthiest choice. Apparently, coffee may be so hot outside, but only hot coffee contains the healthiest elements that can benefit our health. People these days prefer iced coffee or coffee with no heat. However, scientists suggest drinking coffee hot since it contains more antioxidants.
Generally, the reason behind the above saying is the antioxidants we get from coffee are responsible for our overall health. This benefit of antioxidants also includes the prevention of heart disease, liver disease, diabetes, lower risk of cancer and premature death. In addition to antioxidants, hot coffee also holds a lot of caffeine than other types of coffee. It is absolutely true and has proven that caffeine consumed hot works better than normal times. The compounds in caffeine do their duty when they are heated up.
In fact, a cup of hot coffee during the day may actually put you in a lovely mood. Moreover, drinking coffee hot not only warms the body but also warms the heart and mind. It helps everyone to be more generous, loveable and warm towards other beings. Sometimes, it also boosts the body like a superman in no time when it’s hot. Tiredness flies out of and pleasantness overwhelms the entire body and mind. Perhaps, deciding to drink coffee hot would make the day well as well as the person lovely. Therefore, let us either drink coffee hot or, better, drink not!


Welcome to Shannon’s online! Here you can find all kinds of up to date info about Shannon’s Cheesecakes! Come on down to our deli for lunch or a cup of coffee and let us meet you in person, we’ll spoil you and treat you like family!
208 W Gurley St
Prescott AZ 86301 USA
HOURS OF OPERATION
We open every day at 11am!
“Our cheesecakes are creamy luscious and rich, homemade from scratch. We give out free samples in the shop so that you can decide which is your favorite!”


Nutrition and Wellness
Home Delivered Meals
Home delivered meal service is
available to homebound, frail elderly people who can
no longer prepare nutritious well-balanced meals,
have no one to assist them and are at-risk of losing
their ability to live independently.
Given the rural, mountainous
geography, meals are delivered in a variety of ways.
Those living in remote sections of the service area
may receive a two or four-week supply of frozen
dinners, if able to heat and store the meals.
Those older citizens who live in more populated
sections of the area, may be able to receive daily
hot meals. MEOC home delivered meal service
consists of one meal per day, five days per week.
Close to 900 older persons in MEOC's
service area receive home delivered meals yearly.
Copyright, Mountain Empire Older Citizens, Inc. All Rights Reserved.


Pamper your pooch with the tastiest home-made recipes ever & save money on packaged food.
Do you have a hungry canine yelping at you to provide the best quality snacks and treats?
Easy To Make: Each recipe takes less than 15 minutes to make! Try it over the weekends by picking out a new dog treat recipe each time, and you will be certified ‘’world’s greatest chef’’ by your dog!
Nutritious & Healthy: Packaged & processed food is not healthy for your dog's health. Feeding them a fresh food diet gives them the maximum dose of nutrients and vitamins.
We humans don’t deserve all the fun. While we stress about how to make dinner interesting, our furry friends often get treated to the same old meal, day in and day out. We can only imagine how boring that must be.
These DIY dog food recipes are simple, cheap, and sure to make your pup love you...even more than they already do.
A Few Recipes Include (20 Recipes Inside!):
Healthy Salmon & Veggie Meal
Very-Berry Sorbet (Ideal for summer!)
Apple Topped Peanut Butter Bites...and many more!
Your files will be available to download once payment is confirmed. No physical copy will be shipped.


We had the good fortune to attend a very interesting conversation last week – one of 10 that will be held around the state. The focus was/is the food system here in the Granite State. There were over 50 people in the room, including farmers, nutritionists, educators, restaurant folks, nonprofits and more.
- a food system includes all processes and infrastructure involved in feeding a population: growing, harvesting, processing, packaging, transporting, marketing, consumption and disposal of food and food-related items. It also includes the inputs needed and outputs generated at each of these steps. A food system operates within and is influenced by social, political, economic and environmental contexts. It also requires human resources that provide labor, research and education. (from the program handout)
- The NH Food Strategy is an initiative to develop a strong and connected network of organizations, institutions, agencies, businesses and individuals that contribute to the NH food systems.
The purpose of the statewide conversations is to identify goals, key leverage points and action priorities that together will form strategies to achieve a food system that works for everyone in New Hampshire.
Quite frankly, it has been only in the past few years that we have become aware of the serious issues around food – and that New Hampshire has some sobering statistics, such as (and these are just a few):
- There were 60 groundfish fishing vessels in NH in 2000. Now there are 14.
- 9.9% of NH households are classified as food insecure – ie, they don’t know where their next meal is coming from. And 38% of this population are children. In 2013, 8.5 MILION pounds of food went to food agencies in NH.
- As of 2012, over 50% of farmers had a second job to help make ends meet – so as much as farmers would like to focus on growing good, healthy food, it is not always economically feasible
- Not everyone has access to healthy food choices (like fresh vegetables or meats or non-packaged food) – some places are too rural and others live in neighborhoods with only convenience stores. Remember, not everyone has transportation to larger grocery stores or farmers’ markets.
- Without healthy food choices, obesity rates go up (doubled in last 15 years) and diabetes is more common (9% of NH residents as of 2012)
There are many, many individuals and organizations that care deeply about this, and are working in their own ways to address it and related issues within their own communities. However, what is needed is an overarching strategy, along with collaboration and cooperation, to figure out how to meet the challenges of economics and education (which now there is a lack of) to support a statewide effort.
For more information about this, go to http://nhfoodstrategy.weebly.com. Click on the NH Regional Gatherings tab for an upcoming conversation in your region.


Research has shown that a more plant-based diet may help prevent, treat, or reverse heart disease, Type 2 diabetes, and high blood pressure. While you may not want to give up steak and chicken for good, you can still adopt a plant-based diet while consuming modest amounts of fish and lean meat.
People who averaged eight-plus servings of fruits and vegetables a day were 30 percent less likely to have a heart attack or stroke, compared to those who had less than 1.5 daily servings. Plant foods contain fiber, vitamins, minerals, and healthy fats. A Mediterranean-style diet, based on produce, legumes, grains, and healthy oils, with small amounts of fish and meat, is connected with better brain health in older adults, according to a study in the journal Neurology.
It’s never too early or too late to embrace a healthier lifestyle. Ives Hill offers a dining room with nutritious options offered daily – including plenty of fresh fruit and veggies! Make the switch by adding vegetables to each meal of your day. Fill at least half of your plate with produce, grains or beans and downsize your meat serving.
Decrease the amount of processed meat you eat, like bacon, deli meat, and sausage. Choose smaller portions of lean cuts, such as pork tenderloin and top sirloin steak. Fatty fish like salmon are a great source of omega-3 fatty acids. Consider “Meatless Mondays” – a movement that encourages people to not eat meat on Mondays to improve their health. Choosing a diet heavy in fruits and vegetables may help ward off chronic diseases and keep you fit for years to come!
Heritage Ministries, the parent company of Ives Hill, was founded as the Orphanage and Homes of the Free Methodist Church in 1886 and has grown from its original campus in Gerry, NY, to six locations in New York with additional affiliations in the states of Washington, Illinois, and Pennsylvania. As a not-for-profit provider of senior care and housing, Heritage is a leader in the industry, employing approximately 1,500 team members, and serving over 2,500 individuals annually. With locations in New York, Pennsylvania, Illinois, and Washington, Heritage and its affiliates provide rehabilitation and skilled nursing services, independent retirement housing, and assisted living. The Homestead Stables provides intergenerational equestrian opportunities as well as boarding, training, and lessons. In addition, childcare is provided at two campuses, allowing for intergenerational programs. For more information on Heritage Ministries, please visit www.heritage1886.org.


Frequently Asked Questions
What is Fun Lunch?Fun Lunch is a PTO fundraising program that offers Willard students a catered lunch once a week (usually Fridays) for a fee. The program is offered to students in grades 1-4 and younger students who attend Willard for a full day.
Fun Lunch is the PTO's biggest fundraiser. It also provides a great break for the person who usually makes lunch!
Our goal is to provide students with a well-balanced meal that includes an entree, fruit or vegetable (for example, carrots or apple slices), and 2 Oreo cookies for dessert.
We try to use local vendors who offer a few choices to meet a range of preferences. Menus and vendors may change from school year to school year, but food offerings typically stay the same throughout each school year.
View this year's Fun Lunch offerings on the Fun Lunch ordering page.
What does Fun Lunch cost?Each weekly Fun Lunch offers an entree for $6 and optional extras servings/sides for $2. Extras/sides are available only if the entree has been ordered.
Our schedule rotates menus from 4 different vendors. You can order from all or just some of the vendors. Your cost for each vendor is multiplied by the number of times that food will be served.
For example: $6 for pizza entree of 1 slice + $2 for extra slice of sausage x 5 dates when pizza will be served = $40
When and how do I order Fun Lunch?
There are 2 Fun Lunch ordering periods during the school year:
|1st Ordering Period||August 14-28||Fun Lunches from September through January|
|2nd Ordering Period||January 7-19||Fun Lunches from February through May|
Late Orders: Late orders will be accepted for a brief time only and include a late fee of $15. New students who enter Willard during the school year may order pro-rated Fun Lunch without a late fee.
Payment: Fun Lunch orders are placed here on the PTO Web Store. This method is the most convenient and minimizes ordering errors. To pay by check, please request a Fun Lunch order form from the school office.