What are the 7 worst foods to eat if you have arthritis?
Affected by sore, grinding joints? Are you concerned that your hands will become painful and gnarled? More than 50 million American adults suffer from arthritis, and 300,000 children are affected by one of the 100 different types.
A surgical “fix” may also be recommended by doctors occasionally.
Did you know that certain foods can significantly worsen arthritis? Simply by eating the foods you do, you might be aggravating your joints.
Inflammation is the cause of pain, and many foods do so. You’ll be shocked to discover which foods may be aggravating your joints. You’ll be blown away by number 3.
Cheese, butter, and red meat are all sources of saturated fats. In adipose tissue, saturated fats cause inflammation. This kind of inflammation is known to exacerbate arthritis pain and is particularly harmful to your heart.
The presence of advanced glycation end products in red meat is a different problem (AGEs). AGEs cause inflammation to occur. AGEs develop when food is cooked at high temperatures, such as when it is grilled, fried, toast, roasted, or broiled. Diabetes, heart disease, kidney failure, and Alzheimer’s disease are inflammatory diseases that are linked to high levels.
Omega 6 Fatty Acids
You might be familiar with Omega-3 fatty acids. They are crucial for reducing inflammation. Omega-6 fatty acids have the ability to cause your body to produce inflammatory chemicals. Vegetable oils such as corn, safflower, sunflower, and soy, as well as products made with these oils, contain Omega-6 fatty acids. Canola, flaxseed, walnut, and olive oils should be used in place of oils high in omega-6.
Remember that trans fats and commercial frying oils contain these omega-6 fatty acids. Remove these for added security.
When it comes to inflammation, alcohol’s history is interesting. According to a few studies, consuming 5 to 10 grams of alcohol per day may help prevent the onset of rheumatoid arthritis. That is equivalent to about half a beer per day.
Alcohol negatively interacts with the majority of anti-inflammatory drugs if you already have arthritis. The consumption of alcohol can make some types of arthritis worse. Keeping alcohol consumption under control may be crucial for managing arthritis pain.
Many of the ingredients in processed foods are inflammatory. Trans fats and partially hydrogenated oils are among the worst. It is known that partially hydrogenated oils contribute to a wide range of illnesses, including cancer and systemic inflammation.
Carefully read the labels because even a small amount can be harmful. You can find trans-fats in breads, baked goods, snacks like potato chips or microwave popcorn, fried food, refrigerator dough, nondairy creamer, and margarine because they are used to make food shelf stable.
Although your body needs salt to function, too much salt raises blood pressure, which increases the risk of heart attacks, kidney disease, and strokes. Osteoporosis is a result of calcium loss brought on by a diet high in salt. Joint pain is a result of cellular inflammation brought on by salt.
Stop eating processed food and fried food, both of which contain a lot of salt. Stop salting your food more than necessary. Although it will take some getting used to, your entire body will be healthier!
When you consume sugar, your body releases cytokines, which lead to inflammation. Due to the cytokines, sugar is connected to many diseases. Additionally, sugar may aggravate arthritis pain. There are at least 56 different names for sugar. When reading sugar labels, search for the words syrup, malt, and words ending in -ose (maltose). These cover a lot of them, though not all of them.
When using artificial sweeteners, exercise caution. They are linked to a number of illnesses, cancers, and inflammation.
White flour and white rice are examples of refined grains. These cause a spike in blood sugar while raising inflammatory marker levels. Additionally, if you are sensitive to gluten, wheat products may make your joints hurt. You might be gluten sensitive if eating wheat causes rashes, migraines, fatigue, or joint pain.
Your body responds to refined grains similarly to how it does sugar because they are simple to digest. Steer clear of anything made with white flour. Removing and switching out refined grains is crucial because eating whole grains reduces inflammation.
The result is that your arthritis is getting worse no matter what you do. You are only doing yourself harm by taking more medication to treat pain because the drugs your doctor prescribes can be very harmful to the liver. Eliminating foods from your diet that increase inflammation can lessen arthritis pain.
It’s a matter of substituting healthy foods for the bad ones. There are delectable options available that reduce inflammation. As you get rid of inflammation in your body, you’ll feel better and have less pain. Since arthritis is a degenerative condition, you probably won’t be able to stop it, but you can slow it down by cutting out bad foods.
Disclaimer: Any information published on this website is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. All content, including text, graphics, images and information, contained on or available through this website is for general information purposes only. You should not take any action before consulting with a healthcare professional.


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A quest to have Burger joint and Sub Shop Under one Roof led founder Robert Scolaro to open Sandwich Factory. Tired of the same old fast food options and disappointed with the "gourmet" burger restaurants prices and sub shop, Owner, Robert decided to open his own restaurant and make it truly his own .
After experimenting with a blend of different meats and spices, Robert was finally satisfied with his unique sandwiches and burgers. But, not to leave out his vegetarian friends, Robbie was sure to include plenty of vegetarian options on his menu.


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Stefan has a extensive background with food and physical fitness which lends itself well to Caveman Cooking. Growing up in German and Italian heritages, there was never a lack of good food. After 10 years in the Marine Corps, Stefan attended the French Culinary Institute in Manhattan. After a full day in the school’s kitchens, he interned at Craft restaurant, where he further refined his technique of preparing the freshest ingredients. After graduating from FCI, Stefan worked briefly at Craftbar, sister restaurant to Craft, where he further refined his skills.
More From Stefan Barr
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Many thanks for writing to me regarding the Good Food Nation Bill and calls to use it to establish a Food Commission for Scotland.
Scottish Labour have supporte a Food Commission being introduced through this bill from the start as a step towards giving the government’s timid bill some much-needed substance. It is vital that Scotland has a standalone body with power to reach across the different strands that make up our food sector to ensure that, not only are the aims of the Good Food Nation bill being achieved, but also that other important and strategic goals are being met through the food system, for example meeting our climate targets and reducing food poverty, all free from political pressures.
Scottish Labour tabled multiple amendments ahead of the Stage 2 consideration of the Good Food Nation Bill which would have established an independent Food Commission, however the government did not support these. I am pleased that the government have now accepted the case for a Commission put to them by Labour and others, in particular the Scottish Food Coalition who have lobbied for the establishment of an independent food commission from the very start.
Scottish Labour will continue to fight to have the bill strengthened with the Right to Food included. At a time when people across Scotland are struggling to put food on the table we cannot ignore the urgent need to tackle Scotland’s scandalous rates of food poverty and the right to food would provide some much needed legal fallback to do so.
Once again, thank you for writing to me.


By William Madouk Garang
The newly established home-based flour factories in Western Equatoria State (WES) are expected to meet the country’s growing demand for high-grade flour.
Farmers’ Union Cooperatives in Western Equatoria State (WES) over the weekend launched the first ever home-coined flour products that would be sold to consumers at lower prices.
The Regional Director for International Fertilizer Centre Development (IFDC), Alexander Fernando said that, the introduction of the production of the maize flour in WES is a great move towards supporting and improving sustainable agriculture.
“The mandate is to support those who are motivated, have a business idea and who want to improve their livelihood. I am very grateful for coming to Yambio and Nzara to witness this excellent work done by the cooperative unions,” said Fernando.
Alana Sebit Owot, the Partnership Facilitator for 2SCALE South Sudan, said the two pilot Cooperative societies’ business ambition, was to enhance local maize production by engaging small-scale farmers and adds value to maize produced by cooperatives.
He cited that the grinding mills for maize flour factories will entail processing the maize into flour, to address the nutritional needs and subsequently to other consumers within and outside the State.
The company was launched by IFDC as part of its donation to Nzara communities of Western Equatoria State. The 2SCALE program is designed to incubate and accelerate inclusive business development in African agri-food systems.
It works together with companies, small or medium-sized enterprises, and organizations to develop business and have potential for scaling agribusiness.
Eden Multipurpose Marketing Cooperative in Yambio and Farmers’ Cooperative Union General in Nzara were supported by 2SCALE Program through a co-investment arrangement to acquire complete set of maize milling machines that they were able to install and process maize into flour which were launched on Tuesday and Wednesday in Yambio and Nzara respectively.
The maize flour already in circulation in the local markets of Yambio and Nzara are packaged into different bags of 5, 10, 20 and 25 Kilograms respectively which are intended to meet the demand of customers with low income.
For his part, the Chairperson of Eden Multipurpose Marketing Cooperative Society, Christopher Ismail said the project intends to empower small-scale farmers.
Ismail stressed that the locally based modest maize processing line produces up to 30 bags of 50 kgs per day of grains purchased from local farmers in the state.
He added that the cooperative has been receiving subsequent market positive feedback from retailers and consumers about the product. He asserted that about 50 metrics tons of maize was sold since inception of project in September this year.
The two processing lines will create job opportunities within the community, almost 12 people are being employed as Machine operators, mechanics, marketers, administers and among others.
Mr. Ismail further revealed that the machine has provided market to locally produced maize grains in the State. “Our farmers are cultivating, and we get their maize as raw materials for processing,” he noted.
Some of the retailers who purchased the flour in wholesale price from Eden and Nzara said, “The initiative has saved them from importing from neighboring Uganda which they say is often costly.”
Simon Arkanjelo, one of the retailers at Yambio market said, he sells the locally produced maize flour at relatively lower prices since there is no transport cost and tax tariffs incurred compared to the ones imported outside.
Meanwhile, the State Acting Minister of cooperative and rural development, James Abdallah Arona, lauded the farmers’ cooperatives, union and partners for the scheme that would uproot hunger in the country.
“… in 60s, 70s and 80s, our people from Southern Sudan migrated to the north to look for jobs and most of the goods were produced in the north but now we have our local industry in South Sudan,” said Arona.
Mr. Arona further encouraged farmers in the state to continue producing grains in large quantity to keep the processing lines running.
“From here as a government, I still want to encourage our farmers and the administration of the Cooperative unions to work hard and do more awareness to mobilize more farmers so that they can produce raw materials… you can even supply Wau Rumbek and also export,” he added.
Eden Multipurpose Marketing Cooperative and General Farmers Union started the maize flour production on weekend.
A local initiative that is supported by 2SCALE under the theme “Towards Sustainable Cluster in Agribusiness Learning and Entrepreneurship with support from the Dutch Ministry of Foreign Affairs.”


(My camera battery died so all pics were taken with a cellphone; hence, the low quality.)
The boy and I had a really mellow Labor Day weekend, mostly spent catching up on Season 5 of Dexter (since Season 6 is just around the corner). However, we did get to eat out at two places neither of us had been to previously and both ended up being really good.
On Sunday we had lunch at Otentic Fresh Food Café on Washington Avenue in South Beach. This place is literally around the corner from the boy’s place and I had purchased a Groupon for it almost a year ago. In fact, it was set to expire this coming weekend, so we finally got around to using it.
We didn’t really know what to expect from Otentic, and were thinking it might be too “frou-frou” of a place for us since all we really knew was that the cuisine is French, and we are definitely more burgers-and-Blue Moon type of folk than filet mignon and Pinot Noir. We were pleasantly surprised to find that this cute, little café was more like “French-lite,” very unassuming and casual in ambiance. It appeared to be entirely staffed by one waiter/bartender and one chef (I’d guess both are French, based on their conversations). Their menu consisted of sandwiches, crepes and a few other entrees and desserts.
Upon taking our order, our waiter brought over complimentary champagne (in the cutest little champagne flutes; they were like shot glasses with a stem) and baguette slices with sweet cream butter.
I had the bacon crepe, which contained a filling of sliced bacon, sautéed potatoes, brie and cream, and was complemented with a fresh, spring mix salad topped with tomato and corn, and lightly drizzled with vinaigrette. (Okay, confession time: I had never eaten a crepe in my entire life before this moment. I believe I have now found my new favorite food.) It was sooo delicious. The crepe was light and fluffy and literally melted in my mouth. The bacon and brie made it savory, while the potatoes and cream helped mellow out the stronger flavors and allowed everything to mesh together nicely.
The boy ordered the Farmer’s Steak with a side of ratatouille. This was also complemented with a small salad. His steak was thick and juicy and quite generous for the price. It was a little too pink in the middle for my taste, but he enjoyed it immensely. The blue cheese sauce was really good, too. The ratatouille had a tangy, tomato-ey base and definitely tasted fresh and homemade, like it was prepared by somebody’s mom.
Otentic was definitely a nice experience and I think we will be back. Even without a Groupon!
On Monday, we headed towards Aventura to run a few errands. On the way back to the beach we stopped at Roxy Burger, Wings & Beer on Biscayne Blvd and 126th Street. This place is kind of hard to describe. It kind of looks like the Hell’s Angels opened a sports bar and hired a rap group to install the sound system. It’s a little crazy.
The menu is basic bar food: hot dogs, wings, burgers and sides. The burgers are like something you’d find on an episode of “Man v. Food,” with names like Cha Cha Cha Chili Burger and Super Stack Heart Attack. I played it safe and went with the Just the Cattle burger (regular burger with bacon, cheese, lettuce and tomato). It was accompanied by a Tornado. Or as our server described it, “potato chips on a stick.” (Wait, what?) It turned out to be one of those spiral cut potato thingies fried on a skewer.
It’s hard to tell from the picture above but my burger was really thick. Like, REEEALLY thick. I asked for it well done and, miraculously, not only was it cooked all the way through, but it was still juicy. I really liked that it was served on a ciabatta roll instead of a regular bun, as a bun would have fallen apart after one bite of this monster burger. (Okay, this next picture is kind of gross because I had already eaten half of the burger, but it will give you an idea of how thick it was.)
See? I told you. Monster burger. That half was my lunch the following day.
The boy ordered wings and a side of chili cheese fries. I think Roxy needs to reconsider their definition of “side.” The serving of chili cheese fries was ginormous! The good thing is they weren’t skimpy with the chili and cheese toppings. The fries had some kind of crispy coating on them (maybe a batter?) that prevented them from getting all soggy under the toppings. They were really good.
The only thing we didn’t like too much were the wings. The boy ordered them grilled (similar to Shuckers’ wings) and they were kind of overcooked and under-seasoned. They were really dry and bland, even by my standards and I don’t like anything spicy.
The only other negative – aside from the wings – was that the food took a little too long to come out. I could understand if the place had been busy, but at the time we ordered there were only two other occupied tables. Still, the burger and chili cheese fries were good enough to make that a minor point.
I think we’d definitely eat at Roxy again next time we’re in that area. But we’d try different wings. =)
That’s it for now. Peace out, yo!


A couple of weeks ago, I talked about the smells that remind me of Christmas. But what about the tastes? Are there certain foods you associate with happy holiday memories, it just wouldn’t be Christmas without? For me, it’s all about peanut brittle.
Every year, my grandmother gave each of her children’s families a big metal coffee can of brittle, the outside of the can wrapped in festive Christmas paper. Even more than opening the gifts, we couldn’t wait to peel the top off and dive into the brittle. The can always seemed to magically hold more than seemed possible, and was always gone too fast.
When we were little, we weren’t allowed anywhere near the kitchen when Grandma was making the candy. She was always afraid that our being underfoot, would result in someone getting burned, probably more likely her than us. But when we got older, if we were extra careful, and tall enough to reach the stove without standing on a chair, she would let us help prepare the bounty.
I can’t imagine how long it took her to churn out all that brittle. She probably stood over the big boiling pot of sugar for hours on end, constantly stirring, waiting for the temperature to get hot enough to reach 310 degrees, the “hard crack” stage of candy chemistry. Stirring the steamy pot, was never our favorite way to help, knowing that if we hesitated, even for a second, the batch would be ruined.
Never using a candy thermometer, she always knew the exact time to pull the pot off the flame. She’d yell, “get back!” just before she’d throw in the vanilla and baking soda, and we would scatter. With a giant “whoosh” the candy would bubble and foam, releasing the comforting smell of vanilla, and wondrously growing in the pot while she gave a final stir. As Grandma poured the molten sugar onto the cookie sheet, we’d be ready, buttered spatulas in hand, to spread the brittle thin, as fast as we could, before the sugar cooled and hardened.
The hardest part of “helping” was keeping our fingers from sampling the sides of the spread before the candy cooled enough to touch. This testing was our favorite part of the job. How else would we know if it was good?
When I first moved into my own place, some years after my Grandma passed, I thought I’d give it a try, and reclaim the tradition. It was so much more time consuming and tedious than I remembered. Making a single batch every year or so was enough for me. It’s hot, messy and is easy to get impatient and pull it too soon, resulting in that brittle that sticks to your teeth so hard, you wonder if it might pull a filling.
Then, a few years ago I found a microwave brittle recipe! It’s so fast and easy, I’ve taken up the brittle mantle, and have brought the tradition back! It takes about 10 minutes to make, and even pastry chefs can’t tell the difference between the laborious stove top and super easy microwave versions. Today, as my gift to you, I’m going to give you the recipe and teach you how to make it with more pictures and step-by-step instructions, You may or may not thank me later for this addictive, too easy way to make nut brittles.
I love my Grandma, and still miss her every day. She was such a role model to me, living each day with love, curiosity and joy for life. Creating this yummy treat, that reminds me of her with all my senses, seems a fitting way to remember and honor her. Or at least that’s my story - and I’m sticking to it.
May your Christmas be filled with peace, wonder and happy memories of the past and new ones formed. I know you’ve been good, so Santa will surely bring you everything on your list. Most importantly, may your brittle come out perfect every time.
Much love to you!
Start with a sturdy bowl. I like one with a handle, since we’re going to move the hot bowl in and out of the microwave.
Add one cup of the raw nut of your choice. I like mine extra nutty, so I put in another ¼ cup. I make pecan, cashew and peanut varieties, which are always available raw at Nifty Nut House, one of the most amazing stores on the planet.
Add one cup sugar, ½ cup light corn syrup, 1/8 teaspoon of salt and two tablespoons butter. (Butter really is better.) Give the ingredients a quick stir, but don’t worry about getting it all combined.
Set the microwave for 9 minutes on high, put in the bowl and start cooking! It may take more or less time to cook, depending on your microwave and the kind of nut you used. Cashews cook the fastest, so you really have to watch them towards the end. Burned brittle is heartbreaking.
Let the mixture cook for three minutes, then pop out of the microwave and stir with a spatula to combine all ingredients. I like to have buttered spoon ready to go to scrape off the spatula and a little plate to rest the sticky utensils between stirs.
After 3 minutes in the microwave, time to combine ingredients!
Put back into the microwave and cook for an additional three minutes.
While it’s cooking, mix 1 teaspoon baking soda and 1 teaspoon vanilla into a small bowl and set aside.
Butter a baking sheet and a spoon to spread the brittle, so you’re ready to go when the brittle is ready.
After three minutes, take out and stir again. By this time the nuts will be starting to brown a bit.
Bubbling when you take it out of the oven! See how the nuts are getting starting to tan.
Put back in for the final three minutes, but start watching it around 8 minutes, especially for cashews. I don’t rely on a candy thermometer anymore, I go by color and smell.
You know the brittle is done cooking when the nuts look tanned and roasted, and you can smell them cooking. The sugar mixture around the nuts should be a lovely browned butter, or golden tan color. I try to hold off as long as I can, to get a tan, rather than off-white color when I look at the bowl from the side. It’s a thin line between done and burned. It could take another minute or two, to finish cooking, but keep watching the color, until it’s right.
Nuts are getting darker! Sugar mixture is not dark enough yet.
Figuring out when the brittle is done is vital. Too soon and the brittle, well, just won’t be brittle. Too long and the brittle is burned. It may take you a batch or two to figure it out, so I suggest starting with peanuts, since they’re not as expensive to throw away until you get it right.
Nuts are just a little darker Sugar mixture looking better too!
Now for the exciting part! When the brittle is done, you must act fast. If you don’t the brittle may burn, or cool enough that it will be hard to get out of the bowl.
Pour in the vanilla/baking powder mix, and stir together fast until well combined.
Without wasting any time, pour the brittle on the baking sheet and scrape out the bowl with the spatula you’ve been using. Use the buttered spoon to scrape off the spatula and spread the brittle as thin as you can get it. The candy hardens fast at this point, so don’t dilly dally, or you’ll have that really thick brittle that’s hard to bite into.
This could have gone 30 seconds longer, but is still delicious and not too sticky.
Let cool, then break into pieces and try not to eat it all right away.
I’m not really a wine drinker, so I can’t give you a good wine pairing, but I can tell you that a nice bourbon is lovely with brittle, especially if the brittle is well-done, aka burned.
Here’s the recipe!
Microwave Peanut Brittle
Makes 1 pound
1 cup raw peanuts
1 cup granulated sugar
½ cup white corn syrup
1/8 tsp. salt
2 tsp. butter
1 tsp. vanilla
1 tsp. baking soda
Stir together peanuts, sugar, syrup, salt, and butter in 1 ½ quart casserole. Microwave on high for 10 minutes, stirring after 3 and 7 minutes. Add vanilla and baking soda and gently stir until light and foamy. Pour mixture onto a lightly greased cookie sheet. Use forks or fingers to stretch into thin brittle, being careful not to burn yourself. When cool, break into pieces and store.


Won-Door plays a part in modern eatery at Shands Hospital
By Sharon Haddock
In Florida, Won-Door Corporation is involved in a university cafeteria where the cooks think outside the box.
In September 2010, when Morrison Healthcare Food Services took over the $2.5 million remodel of the Shands Hospital / Health Science Center cafeteria located on the University of Florida campus, Director of Food and Nutrition Services John Tibbetts said a commitment was made to offer a healthier menu — one that increased fiber content while limiting fats and sodium.
"The goal of the menu is to provide great-tasting, attractively presented, healthy food in an environmentally conscious manner," Tibbetts said.
Dieticians, chefs and workers in the test kitchens create a base menu of traditional favorites but mix in a diversity of choices like ropa vieja and tilapia with roasted cherry tomatoes.
"Each year, the traditional comfort foods like meatloaf and fried chicken act as a base and are surrounded by new and seasonal items," Tibbetts explained.
The new cafeteria area thusly includes a deli bar, a sushi bar, a Tex Mex grill station and a brick-oven pizza station. It opened in December 2011 with a second phase completed in January 2012.
The Shands Hospital cafeteria offers a complete breakfast, lunch and dinner menu with hot entrees, soups, a salad bar and nutritional desserts along with takeout options.
In addition to the Classic meal line, there is an exhibition food station where food is prepared at the per guest request.
Consideration of regional issues is critical in menu customization, Tibbetts said. After all, Morrison is owned by Compass Group, a $9.8-billion company that spans 44 states and 98 countries.
With Shands' location in a college town, Tibbetts said environmental issues are a big concern. Recently, Morrison has been concentrating on sustainability and buying locally when possible.
"Morrison menus have focused on more sustainable seafood, cage-free eggs, hormone-free dairy and biodegradable packaging," Tibbetts said.
Custom Won-Door accordion doors are part of that unique remodel project with three single parting FireGuard doors 8' 3 1/4" high in lengths of 9, 15 and 16 feet.
Florida District Manager Eric Eiffert said the doors in the teaching hospital are in a high traffic area in a very busy hospital which makes it a high visibility project for Won-Door.
"The doors allow free-flowing movement of people in and out of a very busy cafeteria without the need to install traditional cumbersome swing-type fire doors," he said.
The doors are standard platinum since the doors are pocketed and generally out of sight until they're needed for fire protection.
The University of Florida is a public institution founded in 1853 with an undergraduate enrollment of 32,660 students.
The campus covers 2,000 acres, two miles away from downtown Gainesville.
The school has well-regarded graduate programs including its engineering school, the Hough Graduate School of Business, the Levin College of Law and the College of Medicine.


- Solène Oberli
Roasted by Climate Change: The Dire Consequences for Coffee Production
Impacts of Climate Change on Coffee Production
Coffee is one of the most traded commodities globally, with $30.8 bn of coffee traded worldwide in 2020.¹ Coffee production is concentrated in low-income countries, the largest coffee producers being Brazil ($ 5 bn), Vietnam ($ 2.2 bn), and Colombia ($ 2 bn), while the European Union and the United States of America are the largest consuming and importing markets.
Despite the expansion of the coffee market, the coffee industry and the livelihoods of millions of smallholder producers are threatened by the effects of climate change on coffee production. In 2021 droughts severely impacted Brazil's coffee production which plunged by around 24% compared to the previous year ², while rising temperatures and shifting rainfall patterns may cost Vietnam 50% of its current Robusta coffee production areas by 2050. ³ The frequency and intensity of such extreme events are expected to increase due to climate change. Coffee plants have a lifespan of several decades and are highly sensitive to climate change, which will impact the suitability of growing regions, and lead to shifts in producing regions. Furthermore, climate change will also affect the seasonality patterns in many producing regions in the world, however with different local impacts on each producing region and coffee varieties worldwide.
A recent global study on the current and future suitability of coffee Arabica showed that the highest suitability region will decrease by more than 50% by 2050 under a medium climate-change scenario (RCP 4.5) and that only a few regions are expected to benefit from climatic changes. ³
A forward-looking and predictive analysis of the impact of climate change on coffee crops is thus necessary to design and implement efficient climate change adaptation measures, to support long-term agricultural planning, and to build up climate-resilient and future-proof coffee value chains.
Case Study: Climate Threat on Coffee Production in Vietnam
Vietnam is the second largest coffee producer in the world and is the largest Robusta-growing origin. This country thus holds an important role in global coffee production and has a significant effect on global markets. 93% of Vietnam's coffee production is Robusta with 80% produced in the Central Highlands region. ⁴ This concentrated production makes the Vietnamese coffee sector highly vulnerable to potential adverse impacts of climate change. While Robusta is generally known to be more climate resilient than Arabica, seasonal climate shifts and changing temperature and precipitation patterns can nevertheless impact the quality and quantity of the harvest.
The price smallholder farmers can achieve for their coffee is strongly influenced by bean characteristics (e.g. bean size and potential defects) that depend on the weather and climate during the different growing stages. A deep understanding of the impact of climate change on coffee production is thus highly desirable to understand not only local impacts for farmers but also global market impacts.
For this purpose, we used our Correntics risk-analytics tools to assess the impact of climate change on coffee crops in Vietnam in the future and identify the underlying risk drivers.
We show that temperature increase due to climate change threatens coffee production across the whole country and can lead to significant bean damages, production losses, and supply shortages, with the southern regions being impacted more severely (see Figures 1 and 2).
Climate Risk Analysis on Coffee Robusta in the Lam Dong Province
Using coffee Robusta and regional-specific vulnerability functions, we translate climate hazards into a risk on coffee production, focusing our analytics on the Lam Dong province of the Central Highlands region.
We first assess the impact of temperature on Robusta coffee beans size. The increase of the mean maximum temperature by 1.3°C expected in 2050 versus 2010 during the flowering season (see Fig. 3) leads to an increase of the likelihood of small bean size by more than 30% for a severe climate change scenario (SSP5-8.5). This in turn has an impact on the coffee quality and taste and thus on the coffee price and farmers’ livelihoods.
Change in precipitation patterns is also expected to affect coffee bean characteristics. The expected total rainfall is not expected to change significantly in the next decades (see Fig. 4 upper panel), however, the trends are different for the flowering, growing, and harvest seasons (see Fig. 4 lower panel).
In particular, the increase of the mean precipitation during the harvest season by 15% expected in 2050 leads to an increase in the likelihood of bean defects by around 10% (SSP5-8.5), see Fig. 5 (left). On the contrary, the decrease of the mean precipitation during the early growing season by 5% expected in 2050 leads to a decrease in the likelihood of small bean size by around 9% (SSP5-8.5), and thus has a positive effect on coffee production, see Fig. 5 (right).
Our analysis showed the impact of temperature and precipitation changes on coffee bean characteristics. Using Correntics’ climate-risk analytics capabilities, we show that the effect of relevant climate factors may be different depending on the seasons and regions, and can either have a negative or positive impact on coffee-bean characteristics. Crop-specific climate risk insights can support strategic planning like geographic diversification and the selection of climate-resilient varieties to build a resilient agriculture sector.
Are you interested in a similar analysis?
Feel free to contact us and submit the following form.
² Brazil coffee crop down 24.4% in 2021 amid drought, off year for arabica -Conab | Nasdaq
³ Grüter et al., 2022 Expected global suitability of coffee, cashew and avocado due to climate change
⁴ Report on “Country Coffee Profile Vietnam”, 2019 | International Coffee Organization
⁵ Kath et al., 2021 Temperature and rainfall impacts on Robusta coffee bean characteristics | Climate Risk Management


Nutritional Facts: 160 cal each breast half
- 4-6 skinless, boneless chicken breast halves
- 1⁄2 cup bottled Italian salad dressing (320 cal)
- 1 tbsp finely shredded lemon peel
- 1⁄4 cup lemon juice
- Dash black pepper
- Place chicken in a self-sealing plastic bag set in a shallow dish. For marinade, in a small bowl, stir
together the salad dressing, lemon peel, lemon juice, and pepper. Pour over the chicken. Seal bag.
Marinate in the refrigerator for at least 2 or 4 hours, turning the bag occasionally.
Drain chicken, reserving marinade.
- May cook over a charcoal grill or sauté in olive oil in frying pan on stove. For charcoal grill,
grill directly over coals for 12-15 min or until chicken is no longer pink (170’F), turning and
brushing with marinade halfway through grilling. For stovetop, sauté in olive oil in frying pan
for 2-4 min on each side (should see nice brown color on both sides).
- Discard any remaining marinade.


Back by Popular Demand!
Saturday, July 6th • 1:00 – 3:00 pm
A special encore presentation by Chef Pablo as he presents the benefits of a healthy eating lifestyle with an easy and approachable way that showcases the many benefits of delightful recipes, tips and strategies for everyone.
Join us for another fun-filled afternoon as Chef Pablo shows us how to make a nutritious vegan fish taco plate—a popular and delicious dish he prepared at the LA food gala event. Learn the way to healthy cooking!
Chef Pablo has been a chef for the past few decades in all sectors of the food industry. He completed a 2 year culinary program at the Los Angeles Mission College, completed the Masterworks profiles in good taste course at the Culinary Institute of America in the Napa Valley and has been Executive Chef for 9 years at Compass Group @ Nestle corp.
His passion for the past ten years has been Healthy Cuisine and now uses his culinary talents as a healthy cooking instructor with:
• Health Educators
• Health Organizations – giving back through cooking healthy


Now one of the downsides of staying somewhere so central is a lack of authentic traditional restaurants. It was obvious that they were use to catering for tourists. Maybe next time, I’ll stay in the Buda side. Nonetheless, I did find some great places to eat in Pest which were affordable and super tasty and I thought I would share them for you.
Now, as some of you know. I travel for adventure, experience and…FOOD. So I cannot do a post about this holiday without a little food talk.
When I mentioned being excited to try Hungarian food, my friends didn’t reply with the best response.
“Enjoy bland food with lots of potatoes”
Do not fall into that trap; don’t judge a country’s cuisine until you have tasted it. Hungarian food tastes so nice. There was a lot of meat involved in a few of their dishes, but I managed to find vegetarian options AND…gluten-free choices!
I’m still on the hunt for a restaurant in London that serves gluten-free pasta yet Budapest has it cover? Nope, we need to fix up.
I was very pleased with every meal I tried out there. However, I am bias and there are two traditional Hungarian dishes that I definitely recommend trying ; Goulash and Langos. Out of all the things I ate, including chicken gizzards, these ones were my favourite.
Don’t be overwhelmed by the name Goulash, it’s nothing too exotic. It’s just a simple beef stew with vegetables. I’m not going to say it’s bursting with flavours and attempt to sound like a cheesy advert. What I will say is that it is really nice and filling, real comfort food.
Check out my top four places to eat in Budapest (Pest side):
Steg Fish Bar
Okay, I know it sounds super cliche to go abroad and have some classic English food like fish and chips, but I’m so glad I did. Steg Fish Bar is amazing! I’ve officially been converted to battered catfish and flat fries, this meal was heavenly! The best fish and chips I’ve ever had in my life.
Burger and Pasta Bar
Did I mention I found a pasta bar that sells gluten-free? No? Well now I am. It sells delicious pasta which is gluten-free, what more is there to say?
The portions are generous and it’s all freshly prepared in front of you. If you happen to stay on Kiraly Street and you want a burger, pasta or salad this is the one for you.
Yiddish Mamma Mia
My mum’s birthday was on the Monday, so we decided to treat her to a fancy mid-range restaurant called Yiddish Mamma Mia. It was a lovely Jewish restaurant in the Godzu Udvar that we found on our first night.
We started the night off with shots of Palinka ( the server told us too!) before ordering.
I’m not going to lie, my meal was ordered out of sheer curiosity. Thankfully, I was more than pleased with my risotto. Risotto can be a hit or miss, sometimes it’s way too creamy and others the texture isn’t right. This was perfect, I left my plate empty! I didn’t even offer anyone a bite.
Calling all sugar fiends! I have found your promised land and it is Budapest. There is a sugary haven called Dessert Neked, in Budapest which is a pastel coloured sugarland.
Well until next time xxx


On the occasion of the exhibition JR: Chronicles, the restaurant Theatiner 8 and the Kunsthalle are organising an event for all senses. Art and delicious food offer visitors an artistic-culinary experience.
Visit the exhibition from 6.30pm and enjoy the evening in the restaurant Theatiner 8 with a 3-course menu (starting 7.30pm), drinks inkluded. Price per person: 85 €
Reservation via 089/ 997 42 86 00 or email@example.com
Exhibition visit without guided tour. Free video tour available and accessible on your own mobile device. Please bring your own headphones.


The Martin Luther King Jr. CommUNITY of the Greater Kennett Area's "Change for Change" program requests your donation of $5 to $500 to help feed the hungry in the greater Kennett Square and West Grove PA areas. All funds will be donated, at your preference, to the Kennett Food Cupboard and the West Grove Bridge Food Pantry.
Prior to the onset of the pandemic in March, 2020, the Kennett Food Cupboard offered food to families on a monthly basis and to low-income senior housing residents. The program provided three to six days worth of food to over 1,200 individuals each month. Over 88% of food came directly from the community in the form of community food drives, partnerships with local farmers and grocers, community and family gardens, and individual donations.
Since March, 2020, the food cupboards find that cash donations help more families in need, Rather than paying retail prices, food banks work with major manufacturers, retailers, and farmers to secure healthy food. This means that when you donate a dollar, you’re able to put more meals on the tables of families than if you donated food you'd purchased at the store. And food banks use donated funds to help cover the cost of picking up the food from donors and bringing it to their warehouses. With supply chain disruptions and transportation costs rising, cash donations can make a big difference. Canned goods and dry food items like pasta and rice are a vital part of food banks and pantries—but no one can live healthy lives on non-perishable items alone. Providing communities with meals isn’t just about providing food, but about providing healthy food to all of our communities. Your donations help to keep our network food banks and pantries stocked with more fresh fruits, vegetables, low-fat dairy, and lean proteins. These perishable items can’t be directly donated through food drives but are vital for healthy lives.
The Bridge is a Food Pantry and Clothing Closet located on the property of the Avon Grove Church of the Nazarene. It is housed in a trailer behind the main church building. This program is meant to meet the physical and spiritual needs of individuals who find themselves in a difficult and unexpected circumstance. This compassionate ministry helps meet physical needs, as well as offer a place for emotional and spiritual encouragement much needed in difficult times.
The Martin Luther King Jr. CommUNITY asks that you gather your spare change and bring it to our community partner, Franklin Mint Federal Credit Union, 891 E. Baltimore Pike in Kennett Square, 19348 on Saturday, January 13, 2024, from 10 am to 1 pm or donate here anytime: Change for Change Donation Link.
Many adults and children are hungry in our community. We believe Dr. King's dream that everyone can work together to create a better world. When friends like you partner with us, by providing food for the hungry, we keep the dream alive and help create Dr. King's beloved community.


1. Angela F1-A vigorous and high yielding variety which can be harvested 60 – 65 days after sowing. It has good fruit setting and uniform fruits weighing 1.4 – 1.6 kilo. The fruits are cylindrical, slender, straight, light green and 39 – 41 cm long.
2. Excellente F1-A vigorous and early maturing variety harvestable at 55 – 60 days after sowing. The fruits are bottle shaped, short, stout and light green. It produces 12 – 15 fruits per plant and 18 – 20 cm long.
3. Valentina F1-The high yielding hybrid is an early variety which can be harvested 65 to 70 days after sowing. It produces 12 to 16 fruits per plant under favorable condition. The fruits are cylindrical, straight, light green, and 50 to 55 cm long. Recommended for year round planting.
PILIPINAS KANEKO SEEDS CO., LTD
Main Office & Experimental Farm
Barangay Tibig, Lipa City
Room 606, Cattleya Condominium
235 Salcedo St. Legaspi Village


For the 15 million people in the United States that suffer from food allergies, dining out can be a stressful experience.
As I always advise my patients, if you or one of your family members has a food allergy, your best offense is educating yourself so you can be proactive in coming up with a defense strategy. Of course, having your allergist help with a written food allergy action plan is also an excellent way to mitigate unnecessary risks when it comes to potential allergic reactions to foods.
So here is my list of strategies to help you take control of your food allergy and put the fun back in family dining:
1. Plan ahead: If you are dining out at a local restaurant, call ahead and make sure they are prepared to deal with you or a family member with a food allergy, and have optimal strategies in place that will allow a food allergen-free meal to keep you safe from accidental exposure. This is particularly important during peak time periods, such as during holidays.
2. Travel smart: If you have a family member with food allergies, pack snacks that you know are safe.
3. Be a label detective: Remember, even prudent manufacturers may change the ingredients in a packaged food product, so stay vigilant.
4. Get medicated: Always carry your prescribed epinephrine auto-injector, and at least two doses with a written action plan with you at all times.
5. Decontaminate: Be aware of possible cross contamination of cooking surfaces, utensils and even eating surfaces.
6. Rate your risk: Be aware of high-risk cuisines including bakeries, dessert or ice cream shops and Mexican or Asian cuisine — where exposure to peanut and nut allergens is more likely.
7. Wipe it off! Some individual families may carry disposable wipes to decontaminate a table area before dining in the hopes of removing residual protein residue.
8. Get educated: Teach your family and friends about the food allergy in question and get them on board to never make suspect foods immediately available, especially for food-allergic children. At home, kitchen magnets and/or signs can serve as a reminder for friends and guests, too.
9. Keep an eye out: Cozy and intimate lighting is not cool if you are dining out with someone with a food allergy. It is essential to be able to see your immediate environment for possible triggers.
10. Work it out: Talk to the restaurant manager and chefs to review all ingredients used in the preparation of a meal item so you can avoid any unwanted surprises and have a safe and enjoyable meal.


2015 CSA Week 16September 16, 2015
2015 CSA week 16 September 16th
In The Box
eggplant or summer squash
charentais or butterscotch melon
green and gold acorn squash
I am officially spread too thin. WIth farm transition year two still kicking our rears and two guys quitting unexpectedly to go help with the early wine grape harvest it has been an insane couple of weeks. The farm continues its transition into fall production with a new list of tasks relative to getting the summer crop ground put to bed for the winter and the fall and winter crops taken care of. The transition (yes that’s the 3rd time I’ve used the word ‘transition’ in this paragraph but it speaks well to the state of things right now) is well refelcted in the boxes this week with both melons and winter squash present. The melons are either a french charentais type (ribbed, netted skin) or a butterscotch melon (smooth green/grey to yellow) The charentais It is a small variety of melon, similar in flesh to cantaloupes, but with a more fragrant smell. It was developed in western France around 1920 as a more refined cantaloupe. Some think the butterscotch melons have a taste reminiscent of butterscotch, hence the name. The flesh is green near the rind, orange in the middle. The green part is not only edible, but sweet. The pepper is Antohi Romanian gypsy pepper. It is amazing how seeds travel the world with people.
This sweet pepper came to the US with Jan Antohi, an acrobat who defected here from Romanian in 1991.
The yellow acorn squash is an heirloom from the Gill Brothers Seed Company of Oregon. Gills Golden Pippin is probably the best tasting of all acorns; the bright yellow, small acorn-shaped fruit have a sweet flesh that’s very flavorful!
Roast Squash Appetizers
1 acorn squash
1-2 T mascapone cheese
4-6 sage leaves, chopped
2 portabella mushrooms
2 garlic cloves, minced
1 sour baguette, refreshed in the oven and then sliced into thin rounds
Heat the oven to 400. Cut the squash in half, lengthwise, and put cut side down on some parchment on a baking sheet. Roast in the oven until very soft and caramelized, 45-60 minutes. Cool and scoop out the seeds and strings. Then scoop out the flesh and mash it together in a small bowl. Add a little salt, the mascarpone, and the sage.
Taste for seasoning. While the squash roasts, roast the portabella caps. Discard the stems, and drizzle some olive oil, some salt, and some of the garlic on the gill side of each portabella cap. Roast those in the oven for 10-15 minutes, or until very soft. When cool, cut into small wedges. Spread a little roasted squash on a crostini, top it with a wedge or two of mushroom, finish with a little chive sprinkle, and serve.
Polenta Stuffed Squash
You can turn this into a complete meal by serving this over a legume salad. Yum!
1 acorn squash, halved
2 c milk
1/2 c polenta
1/2 lb mushrooms, quartered
3 T tarragon leaves, chopped
3 T marscapone
sprouts for garnish
Put the squash cut side down on a parchment lined baking sheet. Roast at 400 until the squash is soft all the way through, about an hour. Scoop out the seeds and strings. In a small saucepan heat the milk with some salt. Add the polenta slowly, whisking constantly, and cook until it thickens up, about 15 minutes. In a small skillet melt a tablespoon or two of butter and sauté the mushrooms with some salt until softened. Add the tarragon, juice from half a lemon, and the mascarpone. Stir well and then incorporate everything into the polenta. Stir and taste again to make sure you like it. Scoop the polenta into the squash and serve everything warm, topped with some sprouts tossed in oil and a little lemon.This entry was posted in General. Bookmark the permalink. ← 2015 CSA Week 14 2015 CSA Week 17 →
Comments are closed.


A 15th-century coaching inn with oak beams and a winter log fire, the Talbot Hotel offers en suite rooms, modern facilities, free parking, free Wi-Fi and excellent food. The Best Western Talbot Hotel is in the centre of the historic market town of Leominster. It is a popular base for those touring the Herefordshire countryside and villages. The Talbot serves lunch and dinner every day in both its bar and restaurant. The bar selection has daily chef specials and a traditional 'Roast of the Day', including famous Herefordshire beef. The Berrington Restaurant offers 3-course table d'h?te menus and a full ? la carte selection, using fresh, local ingredients.
Bestwestern Talbot Hotel
Eating & Drinking
Bar Facililities available
Car Parking available (charges apply)
Sports & Fitness
Meeting and banqueting facilities


All our products are prepared and cooked by hand using only the finest available natural ingredients and are free from artificial preservatives, flavouring and colouring. They are naturally preserved and DO NOT need to be refrigerated once opened. Occasionally the colour of the sauces might change over a period of time, but the product itself and the flavour should remain in perfect condition almost indefinitely. They have a very long shelf life, often way beyond the best before date.
Currently out of stock.
Please email for availability.
Silver award winner in The Great Taste Awards 2005. First the taste and then, seconds later the heat sneaks up on you....and it keeps on coming.


Raphael La Trompeta Tristesse
50 dog much bag pound food how is of a pedigree
How much does large bag of dog food cost? Target Cartwheel: 50 lbs Pedigree Dog Food how much is a 50 pound bag of pedigree dog food $8.65 Target has a bonus bags of Pedigree Dog Food on the purchase of which you can get $20 Target Gift Card. The vet suggested we try giving them a Eukaneuba prescription formula for allergies. Wellness dog food, which is recommended for dogs either on a diet or need a special blend formula, can cost anywhere from $23 to $55 per bag. Whether you have an adult German Shepherd, Mastiff, Collie, or Pug, feeding him Pedigree Adult Dry Dog Food will help to ensure that he is getting all of the vital nutrients that he needs during this stage of life List of Pedigree Dog Food Recalls August 2014. This will last your dog quite a while. Purina ONE SmartBlend Adult Dog Food Small Bites Beef & Rice Formula 4 lb. Bag Product Description Even small dogs need a large amount of nutrition.. Because you can convert ounces and. This means you'll only need about four bags each year. Jul 05, 2017 · Bulk Animal Products Shipping Services Get Quotes Online & Save Up To 80%. ===== I agree with the original answer although there is a way to get an approximate answer. These dogs may require as much as 2 1/2 cups of dry food per day. Free shipping on orders of $35+ from Target. These dogs may require as much as 2 1/2 cups of dry food per day. item 6 Pedigree Complete Nutrition Puppy Dry Dog Food Assorted FlavorNames ,. Bag 25 dollars and 83 cents $25.83 unit price is 51 dollars and 7 cents per pound 51.7cents/LB.
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Click to select. Pedigree Dog Food, Chopped Ground Dinner, Beef, 13.2 oz There are 100 cups of pet food in a 50 pound bag. Such foods are available in a 50-pound bag at a reasonable cost. Recall History. *These are generic recommendations only. For U.S.-based metal. And please remember… the calculator assumes your dog is at or near his ideal weight. Multiply that by the number of meals you give them each day and then calculate the consumption on a six-week basis The Dog Food Calculator below can help you estimate the proper serving size for your pet. That being said, it is generally considered a low quality dog food, and the fact that you can buy how much is a 50 pound bag of pedigree dog food a 50 lb …. 26, 2014 and Aug. The guidelines are based on all of your dog’s recommended daily calories coming from 100% complete Dry or wet food PEDIGREE® Healthy Weight Roasted Chicken & Vegetable Flavor Dog Food is a low-fat, meaty dog food specially formulated to help less active or overweight dogs achieve and maintain a healthy weight. Feb 18, 2014 · The Pedigree Adult Complete Nutrition Dog Food is one of the many dog food options available at Costco. 26 Answered Questions. bag of PEDIGREE Small Dog Adult Complete Nutrition Grilled Steak and Vegetable Flavor Dry Dog Food. Bag 25 dollars and 83 cents $25.83 unit price is 51 dollars and 7 cents per pound 51.7cents/LB. In general, dogs can tolerate the amount of salt in dog food, but it’s important to pay attention to this particular additive PEDIGREE® Small Dog Complete Dry with Beef and Vegetables. item 6 Pedigree Complete Nutrition Puppy Dry Dog Food Assorted FlavorNames ,. Cause: Possible foreign material (small metal fragments). Pedigree Adult Dog Food - Filet Mignon & Bacon.
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Omega-6s for a healthy coat. Pedigree Adult Dry Dog Food. $1.17 per pound Rating: 2-star. *These are generic recommendations only. I spoke to the parent company Mars Petcare (Ashton – 800/525-5273) and they “kindly” offered to replace the bags via a certificate Purina ONE SmartBlend Chicken & Rice Formula Adult Premium Dog Food 16.5 lb. Pedigree Puppy Food, 7.4 kg (16.3 lbs) (106) Sold by Kmart 1. Sign In & Enjoy Free Shipping Over $49. worth of Pedigree dog food in one bag, this is ideal for anyone responsible for feeding how much is a 50 pound bag of pedigree dog food many dogs or someone who likes a great value. Bonus Bag Product Description The PEDIGREE line of nutritionally balanced food helps ensure your dog can live their happiest and healthiest life Dogs that work hard have extra nutritional needs; they need Blain’s Farm & Fleet 50 lb Performance Dog Food. 2.6/5 (80) Change of Dog Food Stops Seizures - Whole Dog Journal https://www.whole-dog-journal.com/food/change-of-dog-food-stops-seizures Apr 19, 2001 · By this time I had them both on Pedigree Lamb and Rice, which I thought was a good dry dog food. Target Cartwheel: 50 lbs Pedigree Dog Food $8.65. Friendly Service. Our puppy is a LOVE for our family!,# him!! $50 for a 25-pound bag. item 5 Pedigree Adult Complete Nutrition Chicken Flavor Dry Dog Food 50 lb Bag 4 - Pedigree Adult Complete Nutrition Chicken Flavor Dry Dog Food 50 lb Bag. Pack of 2) 4.2 out of 5 stars 45. PEDIGREE® Senior Complete Dry With Chicken, Rice & Vegetables. It is well-known and the most efficient dog food brand which gains the popularity in the dint of hard work and, quality standards. Beneful Healthy Weight With Real Chicken Dog Food 15.5 lb. Give me a call at 1-800-221-9552 to discuss how we can help Shop Costco’s dog beds, dog food, and dog treats —all of which your dog is sure to love.
Size: 3.5-lb bag. There are eight ounces in a cup, and sixteen ounces in a pound, so that leaves two cups per pound. (100) Sold by Kmart. Veterinarians suggest the following how much is a 50 pound bag of pedigree dog food feeding guidelines: 5-pound dog needs 3/8s of a can per day. Our recipe is made with real red meat, and 25% more protein than Adult Complete Nutrition. Step 3 – Insert your dog food’s “calories per serving” Then, use a measuring cup or a scale… and feed the calculated amount. Announcements: FDA reports dated Aug. Through the dog’s lifetime, the average cost of owning a Bichon Frise is $18,610. If you have a 65-pound dog with an average level of activity and metabolism, your dog may eat 4.5 cups of a generic brand and 2.5 cups of a high-quality brand a day. Even small dogs need a large amount of nutrition. (100) Sold by Kmart. Whether you're a cat dad, a dog lover, or prefer the companionship of a winged friend, you'll find the right food for them in this selection. PEDIGREE® Pouches Favourites in Jelly. Rated 3 out of 5 by Cheryl22 from My dog seems to ♥ the flavor and eats it well. Hillsboro, OH 45133 USA. $34.99 +$40.97 shipping. Discounted Price.


Hallar Company is a family owned company with a strong international
projection, which has specialized in the commercialization of food products since 1990 and it has been working actively next to the production sector, since then it has had a constant presence and has managed to become one of the world's leading companies in the food processing industry.
Our aim is to be a reliable supplier in the searching of special products from all around the world and offering our clients accurate information.
This allows them to find the best business opportunities by assuring quality at competitive prices.
Our producer-customer relationship is based on spirit of collaboration and on being transparent on the search for fruitful and long-term businesses.
Hallar Company is also the agent and dealer of several Argentinian brands in the Middle East.
-We supply a wide range of food products:
-Fruit and vegetables products: frozen, aseptic, precooled and cans for industrial, catering and retail use.
-Grains, Legumes and Beans from Argentine and from others Origins
-Natural Honey from all over the world,
for Industrial and retail
We have production in Argentina, Chile, Spain, Morocco, Colombia , Ecuador, Thailand and United States and we source raw materials
from many other origins like South America, Asia and Eastern Europe.
"Our goal is to continue growing, and we believe that the future looks unbeatable”


Since 1992, Neo Garden® Catering (previously Neo Garden Restaurant, rebranded in 2008) has devoted itself in the area of home delivery meals and household buffet delivery. It has since introduced a wide range of popular catering services including Hi-Tea, BBQ and Mini Buffet.
Today, Neo Garden can proudly call itself the preferred choice of Singaporeans after clinching the title of No.1 Caterer in Singapore, based on an AC Nielsen survey in 2010 and 2011.
Neo Garden's holding company, Neo Group Pte Ltd was incorporated in 2008. The Group also comprises of Orange Clove Catering Pte Ltd, Deli Hub Catering Ptd Ltd, Best Catering Pte Ltd and all its F&B and lifestyle entities.
Over the years, Neo Group has kept themselves attuned to market needs and sensitivity to the consumption trends: going beyond catering and stepping into F&B retail, bakery and yacht chartering service to provide more well-rounded service to customer.
Neo Garden Catering office operations moved to 1 Enterprise Road
Neo Garden Catering made it to Singapore Book of Records with 1,005 buffet orders on Chinese New Year's Day! (10 Feb 2013)
Neo Group celebrates its 20th Year Anniversary
Receives HACCP Certificate - Food Management Safety System
Lists on the SGX-ST Catalist on 11 July 2012
Neo Garden Catering receives triple-honors at Singapore Prestige Brand Award (SPBA) 2012 for Overall Winner – Established Brands, Most Popular Established Brand, and Winner, SPBA – Established Brands.
Neo Garden Catering was named "No. 1 Caterer in Singapore" for the second consecutive year by AC Nielsen
Neo Group emerges as one of the recipients in prestigious Singapore SME 1000 Company 2011.
Founder, Chairman and CEO Mr. Neo Kah Kiat is awarded 2011 Successful Entrepreneur (Platinum Category)
Wins Excellence Service Awards 2011
Clinches SME1 Asia Awards - Distinguished Award 2011 (Top 5)
Neo Garden Catering is awarded double-honors at Singapore Prestige Brand Award (SPBA) 2011 for Most Established Brands and Most Popular Established Brand
Neo Garden Catering named "No.1 Caterer in Singapore" in 2010 based on research by AC Nielsen
Introduction of the Neo Privilege Membership Scheme
Founder, Chairman and CEO Mr. Neo Kah Kiat wins Spirit of Enterprise Award Honours 2010
Incorporation of Neo Garden Catering and rebranding of Neo Garden Restaurant to Neo Garden Catering
Set up H-Cube to process and supply Japanese food products
Setup office and central kitchen at 6A Wan Lee Road
Established Neo Garden Restaurant, a household caterer serving restaurant-quality buffet catering and home delivery meals from a shared kitchen in Joo Chiat


You probably knew a restaurant which you used to visit regularly for their delicious dishes but one day, you discovered it is closed and thus you became confused where to get your favorite dishes from. Well, we are here to help you by providing you a list of the best restaurants websites. No matter if you are looking for a local, a traditional or a foreign restaurant, this list gives you exactly what you need. In addition, you will be able to search for restaurants located in other cities, for the times when you will decide to go on a road trip. You can even check real-time feedback from the real clients, so start searching for the best restaurant website today!
Niche trends 2021
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-Did we forget to put your amazing website up here? Contact us at firstname.lastname@example.org


Feel like you are drowning in left over Easter eggs? Want a yummy and simple way to get them out of the house? These delish ‘Leftover Easter Egg Brownies’ by Samantha James are your answer. Easy to bake, smells amazing and puts an end to the little bits of coloured foil all through your home. The ultimate in recycling… What’s not to love!?
200g unsalted butter
chopped 200g dark chocolate
1 cup sugar
3 eggs lightly beaten
1 teaspoon vanilla extract
3/4 cup plain flour
2 tablespoons good rich cocoa powder
20-25 left over mini Easter eggs (larger eggs can be chopped down to use).
Preheat oven to 180C.
Line a brownie tin with non-stick baking paper.
Heat butter, dark chocolate and sugar in a saucepan over low heat, stirring constantly, until melted and smooth.
Transfer to a heat proof bowl.
Set aside to cool slightly.
Add eggs and vanilla to chocolate mixture.
Sift flour and cocoa over chocolate mixture.
Stir to combine.
Pour brownie mixture into pan.
Press chocolate eggs into the mixture.
Bake for 15- 20 minutes or until just set.
Set aside to cool. Once cooled, lift out and dust with icing sugar.
Cut into pieces. Serve. Enjoy!
Check out our other Easter recipes here
What do you do with your leftover Easter eggs? Comment below.
About the author, Samantha James: I am the mumma of two kidlets, a 5-year-old son and 4-year-old daughter – yes we have a 12 month gap! Like many mums, I dabble in recipes that I hope my kids will eat… You’ll find me walking to school drop off most days – don’t judge me as I’m mostly in my exercise gear. I make a mean cup of tea, believe in sharing happiness and I love a good chat.


Scrolling through the statuses, photos, and memes of Facebook, I came across an article that caught my attention. “Is a slice of pizza for breakfast healthier than a bowl of cereal?” Immediately I clicked on the article because I, along with so many others, am very guilty of stuffing my face with a slice or two of cold pizza for breakfast. The possibility that I could actually be helping my body was too good to pass up.
Of course the answer to the the question of whether a slice of pizza or a bowl of cereal is healthier is it depends. While a slice of pizza more than likely has less sugar than popular cereals (12.8 grams in Honey Nut Cheerios!), there are still cereals carrying lower amounts of sugar. Additionally the type of pizza, including toppings and type of cheese, affects the ‘healthiness’ of having it for breakfast, especially over a bowl of cereal.
Researching a little more on pizza and its healthiness, I found an article “Is pizza healthy?” from CNN published in May 2017. Ultimately, as much as most of us want (and possibly have made) pizza to be a staple part of our diet, the healthiness of pizza varies significantly. Both the tomato sauce and cheese deliver a decent amount of sodium, and you haven’t even added toppings yet.
Pizza isn’t all bad of course! Cheese provides calcium, tomatoes provide disease-fighting lycopene, and whole-wheat flour offers whole grain and fiber. Also, you can always top your pizza with veggies.
Now this post is in no way a declaration against pizza, in fact I say keep eating it for breakfast, lunch, and dinner. Live your life, and if your life (like mine) includes a pizza at least once a week, enjoy it. And if you want to equal out the calorie intake from a few three of four slices of pizza goodness, try a fun workout or eat healthier the other days of the week.


WARNING: If your oven is not in a well ventilated area do not even attempt this recipe. The oven gets rather smoky due to boiling rendered fat that accumulates in the bottom of the pan. When it boils it starts to spray, hits the sides of the super hot oven and starts to smoke. Sigh. I haven't discovered a way around this. We turn on the fan, open the window and that keeps the apartment clear of smoke.
I adapted this recipe from Saveur magazine.
1 three to five pound roaster chicken
kitchen twine or string
4-5 tablespoons of butter at room temperature
lemon wedges for serving
Preheat the oven to 450°.
Remove the goodies from inside the chicken (if there are any). Discard. Or save them if you want to. You won't be needing them here. Rinse the bird and pat dry with a paper towel. Place on shallow roasting pan or cookie sheet breast side up and tie the "ankles" together. See the photo above? Yeah, tie them just like that.
Rub a few tablespoons of butter all over the chicken with clean dry hands. Have a paper towel at the ready, this gets kind of messy. Lightly sprinkle the entire bird with fine sea salt. That's it! It's ready to go in the oven now.
Roast for about 1 1/2 hours or until a thermometer in a meaty part of the leg reads 160° (you won't get an accurate reading close to the bone) and the juices run clear. Thirty minutes into cooking baste the bird with the rendered fat that has accumulated in the bottom of the pan. You may have to tilt the pan to suck enough liquid up into the baster. You can also do this with a large spoon if you don't have a baster. About an hour in the bird should start to take on a nice golden brown color.
When the bird is done, allow it to rest on the pan for at least 10 minutes. Transfer to platter for serving or cutting board for cutting into pieces. If you'd like to make a sauce with the remaining liquid place your roasting pan or cookie sheet on top of two burners. Turn both burners on medium to medium-high heat. Whisk in a tablespoon or two of butter and three tablespoons of wine or water working to remove any brown bits stuck on the bottom of the pan. When you've made a loose sauce, turn off the burners and carefully pour the sauce into a small bowl for serving on top of chicken. Serve chicken with lemon wedges, a green salad, crusty bread and a nice bottle of red . Bon appetit!


Let Cogito Ergo Sauté, the area’s premier personal chef service, treat you to a four-course meal in the comfort of your own home. Founded in 2009 by RAMMY Award winner Danny Boylen, @CESaute dazzles clients with bespoke dining experiences. You’ll consult with Danny on your own menu, then relax. To complement the experience, mixologist Andra Lynn of Craftsmen of Zymurgy will prepare craft cocktails for your party. Since 2013, @CraftofZ has been introducing us to the best independent distilleries, breweries, and wineries in the region and from around the country. Enjoy a fine cocktail and watch as a sumptuous dinner comes together before your very eyes!


Stores in the area experience shortages of cat and dog food | News
AGAWAM, MA (WGGB / WSHM) – Shoppers are seeing bare shelves in stores and we’ve learned it’s not just a shortage of groceries.
If you’re struggling to find food for your four-legged family members, you’re not alone. Pet stores in western Massachusetts are experiencing a shortage of cat and dog food. As you walk the aisles of Dave’s Soda and Pet City, you’ll find empty shelves and signs warning shoppers that their favorite brands may be out of stock.
Owner Dave Ratner said there is currently a shortage of several types of pet food.
“I’m assuming we’re at a minimum of 30% out of stock,” Ratner explained.
Ratner told Western Mass News he had dealt with supply issues even before the pandemic since closing one pet food factory, before reopening another.
“You had a shortage of manufacturers, of capacity, because they didn’t open this new factory,” Ratner added.
He said the pandemic had resulted in further staff shortages and delays on top of this shortage of manufacturers and with more pet owners the demand had increased.
SPRINGFIELD, MA (WGGB / WSHM) – If you’ve been shopping lately you’ve probably noticed empty store shelves as supply chain issues continue…
“You have to dispatch the workers, you have to do it. Now they are running twice a day. Everyone has adopted a pet, so the demand is skyrocketing,” noted Ratner.
Ratner said several brands of pet food have also struggled to find all the ingredients they need after several countries have closed their ports.
“There is a shortage of vitamins, so every pet food has a vitamin pack to make it complete and balanced. Well, there is a shortage of vitamins,” Ratner said.
What if you can’t find your pet’s food? Ratner said dogs can usually get enough nutrients from homemade food, but cats can’t because they can be picky. If you’re having trouble finding pet food for your feline, Ratner suggested you try looking at other brands of food with similar ingredients.
For example, if your cat only eats tuna, but you can’t find your specific brand, try picking up a few cans of different brands of tuna to see if they’ll appreciate it instead.
Ratner said customers come in looking for out-of-print items every day and this problem may persist for a bit longer.
“I don’t see it getting any better for six or seven months,” Ratner said.
Copyright 2022. Western Mass News (WGGB / WSHM). All rights reserved.


When owners Danny and Carol Maley opened Danny’s Pizza in 1973, the closest Pizza restaurant was 50 miles away. Today, all the big name competitors have come to town but Danny’s is still 1 among residents here. And it’s not just the mouth watering pizza, salads and sandwiches that keep them coming back. Danny’s has a fun and friendly atmosphere and the employees are eager to please you. It’s easy to see why Danny’s is the favorite in Douglas,Ga. Stop in and see what Danny’s Pizza is all about.


Location FORT WAYNE, IN (Dupont Hospital)
Cook, Fort Wayne, Indiana
Schedule: Full-time, 80 hours per pay period, 40 hours per week, 2nd Shift
Sign-On Bonus Eligible up to $7,500
Under the immediate direction of the Nutritional Services Specialist and/or Group Leader, performs a variety of patient room service, dining room service, dish washing, and other related tasks. The Cook prepares foods for patient/team member meal trays, takes patient/team member room service phone calls, delivers meal trays to patient rooms/staff lounges, prepares and serves food items in the cafeteria, maintains cleanliness in storeroom and kitchen areas, and works in the dish room cleaning, sanitizing and putting dishes away. Is responsible for following HACCP guidelines regarding food preparation, infection control and storage. Works with high temperature equipment including ovens, steamers, fryers, grill top and open flame burners.
Minimal Acceptable Job Qualifications
Licensure: ServSafe certified within 90 days of hire
Experience: Previous experience in institutional or restaurant food service with training in the preparation of food, service of food, and in principles of sanitation and safe food handling and equipment is required.
Education: Minimum of a high school diploma or its equivalent. Basic understanding of food/sanitation.
Assists diet office team with maintaining accurate patient census, modifying as necessary for diet changes as dictated by the Registered Dietitian recommendations and/or physician’s diet order. Also performs other duties as assigned.
Equal Opportunity Employer


If you want the quickest, freshest, most delicious Chinese food in the Bloomington-Normal, IL area, Great Wall is the place for you. We offer dine-in, delivery, carry-out, and catering for all occasions, all with the highest quality, finest Szechuan and Hunan style Chinese food.
Come see why our friendly service and fantastic food, perfected over our 12 years in business, makes us the best take-out restaurant in the area, or stop in for our luncheon special between 10:00am and 3:00pm.
Learn More About Great Wall:
Located in College Oaks Square at the corner of Towanda and College, next to Commerce Bank.
Contact Great Wall today at 309-454-7218, or browse the website for more information about our products and services.


I normally adore cooking different dishes. I have tried preparing different food varieties however I am inspired to post it on my blog now from one of my close friend Varshini.
I came across this interesting recipe through one of my friend and I tried making it yesterday for myself and for my brother. It was really appetizing and very simple to prepare. Most importantly, the time taken in preparing this dish is too low.
This gives you a supporting hand when there are left out chapattis (Even freshly made chapattis also included when you are bored of eating normal chapattis with some side dishes) or if some sudden visitors in home/ during parties.
- Chapattis (Left outs / freshly prepared) - 5
- Onions – 2 medium sized
- Tomato – 2 Small sized
- Capsicum – 1 Small Sized
- Green chilies – 1
- Mustard – Required amount
- Turmeric powder – 1 teaspoon
- Chilli powder – 2 teaspoons
- Corriander powder – ½ teaspoon (For taste)
- Garam masala – 1 teaspoon
- Salt – Required amount
- Oil (2 teaspoons)
- - Pile the Chapattis and cut them first into 4 Quarters. Then into long thin strips ( Scissors helps here in making fine thin strips than a Knife)
Heat a pan with Oil and add mustard followed by delicately chopped Green Chillies, Onions, Tomatoes and Capsicum.\
- Fry the mixture well for a minute.
- Lower the flame and add turmeric powder, Chilli powder, Corriander powder, Garam masala and pinches of salt ( This is because chapattis already have salt, so adding less would taste better)
- In a higher flame, fling the pan well after adding all the strips of Chapattis and mix it thoroughly (You can see the change on the weight of the strips after mixing it well, the texture changes and it can be seen)
- Lastly place the yummy noodles in a plate and garnish it with coriander leaves/ Curry leaves.
Best Side dish for this:
- It will taste great with Onion Raita.


If you live in Colorado, you know Palisade Peaches and likely hunt them down at farmers’ markets and roadside farm stands. These beauties are from the local farm stand run by our friends at Rocky Mountain Garlic. And they taste as gorgeous as they look.
The town of Palisade is on the western slope of Colorado, just east of Grand Junction. That might seem like an unlikely place to grow peaches but the region’s blazing hot summer days and cool nights combined with nutrient-laden soil is a near perfect combination. The other key ingredient for peaches (or nearly anything) is, of course, water. Palisade was originally farmed by settlers at the end of the 19th century (after the Ute were forcibly removed) who were able to grow grains and some vegetables. But their fruit trees could not handle the heat with such intermittent rain. John Harlow, one of the first farmers to the region, worked hard to build irrigation canals diverting water from the Colorado River. Once the water started flowing, the fruit trees and vines started to take off…especially peaches.
In the late 1800s, ‘Peach Days’ was how Palisade celebrated their good fortune. That festival lives on now as the Palisade Peach Festival, with live music (the peach jam…get it?), running races, a car show and peach cuisine of all sorts. And if you like to eat your entire annual peach quota all at once, there’s also a peach eating contest. Palisade is also Colorado’s answer to Napa Valley with numerous wineries and farm-to-table bed and breakfasts. If you like your weather hot and your food fresh, you’d be hard-pressed to beat a visit to Palisade in late summer.
At the Rocky Mountain Garlic farm stand at the Salida farmers’ markets, we get the same tasty peaches, with weather that’s considerably cooler. A fresh peach on it’s own unadorned is about as good as it gets. A peach pie? Sublime. We’ve decided to give our tried and true berry muffins a summer twist of Palisade, and we must say, they’re not too shabby. Give them a try (we recommend warm from the oven with a piping cup of coffee) and let us know what you think.
The yogurt and oil in this recipe make it fairly foolproof and help to keep the muffins tender, not too heavy, with a nice crispy top. We usually go for strawberries or blueberries, but in peach season we can’t really pass up an excuse to get more peaches. This recipe is altitude ready like most of our customers, but if you’re making them lower down go for 2 cups of flour with an extra teaspoon of baking powder.
— INGREDIENTS —
2 ¼ cups flour
1 tsp. baking soda
2 tsp. baking powder
½ tsp. salt
1 cup sugar
½ cup vegetable oil
1 cup yogurt
1 ½ cups fresh peaches cut to ½ inch cubes
Vegetable spray for muffin tins
— DIRECTIONS —
Preheat oven to 380 degrees F.
In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
In another large bowl, whisk together the sugar, oil, egg and yogurt. Take 1 tablespoon of the dry ingredients and toss the fruit in it. (Sounds odd, but it helps the peaches retain their moisture.) Add the wet ingredients to the dry ingredients. Stir mixture about ten times making sure to get all the way to the bottom of the bowl. Add the peaches and stir a few more times — just enough to be sure it’s all incorporated but no more or it will start to activate the gluten and you’ll have bricks instead of muffins. Generously spray a muffin tin and divide evenly.
Place into the oven and bump up the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Let them cool for a minute or two in the pan, then turn them out onto a cooling rack.


There are certain cuisines and certain beverages which are enjoyed in every corner of the globe. No matter the nation of origin, they are embraced by cultures far and wide.
However, as they make their way from nation to nation, continent to continent, they are tweaked, adapted and interpreted by different cultures to better suit their tastes.
In the world of drinks, beer is undoubtedly a great example of this. One of, if not the most popular alcoholic refreshment around the world, beer exists in a number of different forms.
For example, in Britain ale is the more traditional drink, but as you move across Europe you find the stouts of Ireland (mainly Guinness), the strong lagers of Belgium and France and the pilsners of Germany and beyond.
In North America you have light and craft beers, in Mexico, you have beer infused with fruit and tequila, and that’s just scratching the surface. You can read more in this post from Serious Eats.
Potentially the world’s most popular and varied dish is one which originated in Italy. It is, of course, the pizza.
There are a number of different incarnations of the pizza other than the traditional tomato and cheese circular delight we know and love.
You can see all of the amazing pizza variations from around the world in this great infographic from City Base Apartments.
From the extra thick Chicago deep-dish to the Turkish Lahmacun, from the lesser known pizza bianca from Rome to the Lebanese Manakish, there are so many different delicious interpretations of this pizza across the globe.


"Can You 'Que It?! Announcement
“Can You ‘Que It?!”
May 2020 Challenge
This month’s featured pitmaster is Aaron Clement of @cruisin_q_grill . Watch his video above to see the challenge ingredient selected and get an orange chicken recipe using @lootnbootybbq gold star chicken rub as well!
All entries will be judged by Aaron and the winner will receive a BBQ Island t-shirt, a premium BBQ Island cutting board, BBQ bragging rights, and the option to be a future “Can You ‘Que It?” Featured pitmaster and judge!
Also, all submissions will be featured on our Instagram!
Contest runs through the end of May and is open to all continental US-based and Canadian entrants.
Citrus Sriracha Pulled Pork Sandwiches!
Pork shoulder injected with orange marinade, seasoned with @grillyourassoff Infidel Pork Rub, mopped every 2 hours, smoked for 12 hours then paired with slaw, Wickle's Pickles, and a homemade orange/sriracha BBQ sauce!
HUGE shout-out to @adventure_archaeology
for the time and work he put into helping me edit and shoot this video! PLEASE go check his IG and YouTube channel out. You won't be disappointed!
28 oz of ketchup
1 cup orange juice
1 TBSP maple syrup
1 TBSP garlic
1/2 cup yellow onion
1/4 cup brown sugar
1 TBSP siracha sauce
1TBSP Worcestershire sauce
1/2 tsp salt
1/2 tsp fresh ground black pepper
1/4 tsp cayenne
Zesty Orange Cheese Cups!
Fresh margaritas on my mind. These grilled 🍊orange margaritas are a huge hit, helping us cool off as the heat comes.
Sharing a quick recipe below! This is in honor of the “Can You ‘Que It?” Challenge thrown down by local @bbqislandinc and @cruisin_q_grill who called for an Orange 🍊recipe:
I grilled the oranges until charred, then cooled for about 10 minutes.
Mix 2:1:1 of tequila blanco, agave syrup, and pineapple juice. Juice 1 half of orange per serving. I shake mine with crushed ice, but you can blend if you prefer.
Line the rim with a combo of @reloadrub Packin’ Heat and margarita salt. Pour in and enjoy!
Orange marinated duck breast🍊🦆, drizzled with a orange and pomegranate reduction. With mashed potatoes and caramelized onions and tri colored carrots.
For the duck breast, score the top of the skin, then sprinkle GYAO black cherry smoked sea salt. Slice oranges and place on the bottom of a vacuum sealed bag, place duck breast skin side up on top of the oranges. Vacuum seal and marinate over night or 24 hours. To cook place duck breast in a cold lightly oiled pan skin side down and cook on low to medium heat until skin is crispy, flip and cook until done. For the reduction zest one orange and squeeze 2 oranges add old orchard pomegranate juice and a Tbs of balsamic vinegar then cook down about 1/2 way. For mashed potatoes peel and dice potatoes,boil until tender. Strain remaining liquid, add heavy whipping cream and butter. Mash until smooth, fold in carmelized onions. For carrots peel and quarter and then blanch them until tender. There you have my orange marinated duck breast with orange and pomegranate reduction. I hope everyone enjoys trying this one out!
Took on the @bbqislandinc "Can You Que It" Oranges Challenge by @cruisin_q_grill .... 🍊🍊
1. Tri-Tip ala' Orange
Marinated a tri tip in the zest and fresh squeezed juice of an orange, spicy brown mustard, soy, Worcestershire.
2. Orange BBQ Glazed Loin Chops
Marinated some pork loin chops in a fresh squeezed orange and @meatchurch Honey Hog.
Added 1/2 of a fresh squeezed orange into the end of one of my bbq sauce and slathered it on at the end of cooking.
3. Citrus and Spiced Broccoli
Took the zest of an orange along with 1/4 c of juice, teaspoon of chili flake, s&p and a couple tablespoons of oil into a bag, added broccoli and shook until evenly distributed.
4. Orange Brownies
To finish it up and not waste any part of the orange I stuffed them with brownie mix and smoked them too!
**All Cooked on my @Pitboss Austin XL.
Pairing with the super malty and barrel aged deBorgen Genever and the Alessio white vermouth seemed apropos.
Lastly I added a couple dropperfuls of Suan Lom Wong Bitters (Garden Bitters) which I received as a special gift from @lomwongaz. Made with Pomelo blossom and orange from their garden in Phoenix and Thai herbs from their family farm in Thailand as well as honey from the surrounding jungle. It was the perfect accompaniment.
2 oz deBorgen Malt Genever
.5 oz Bee Local White Oak Smoke honey syrup
1 oz Alessio Vermouth Blanco
2 droppers full Suan Lom Wong Bitters
Stir over ice until chilled. Strain and serve. Express lemon peel over the top and discard.
Orange pork tenderloin for the @bbqislandinc “Can You Que it” food challenge!
2 Pork Tenderloins coated with avocado oil or any other neutral oil seasoned to taste with salt pepper and garlic powder
3/4 cup of sugar
3/4 cup white vinegar
1/3 cup of soy sauce
1/4 cup of water
Zest and juice of 1 orange
1 table spoon corn mix with 1 table spoon of water
4 cloves of garlic minced fine
2 inch knob of ginger minced fine
1 red Fresno Chile minced fine
2 pork tenderloin cooked over indirect heat at 250 degrees until they reach an internal temperature of 145.
Mix sugar, white vinegar, soy sauce, water, orange juice and orange zest in a medium sauce pan, bring to a boil, reduce to a simmer for 8 minutes. Add corn starch mixture and simmer until thickened. Turn off the heat and add in garlic ginger and Fresno peppers allow to steep for 10 minutes.
Here we go!! Entry into the @bbqislandinc and @cruisin_q_grill 'Can you 'que it?' Orange Challenge in May! Asian Inspired Spicy Orange Chicken Wings
Yield: 2 - 3 lbs chicken wings
Brine: (We brine our proteins in an orange home depot jobsite water jug)
1/2 Gallon of Orange Juice
2 tbsp peppercorns
1 cup sugar
1 cup salt
3 tbsp minced garlic
water to submerge wings
Combine all ingredients for brine in brine container. Stir until dissolved. Add wings and let marinate for 1 hour up to 24 hours.
After decided marinating time, discard brine and fill brine container with water and leave chicken wings in water for 30 minutes.
Preheat outdoor grill to medium heat. Place wings on the grill and cook for 10 min per side turning occasionally so the wings don't burn.
Wings are ready when the meat is no longer pink at the bone and the temp at the thickest part registers 165 degrees.
Remove the wings from the grill and place is a large bowl. Add the orange sauce (recipe below) in the bowl and toss till coated.
Spicy Orange Sauce:
2 cups orange juice
2 tbsp minced ginger
2 tbsp minced garlic
2 tsp sesame oil
2 tsp soy sauce
1 tbsp sambal chile paste (add additional 1 tbsp for spicier wings, if desired)
1 tsp orange zest
2 tsp corn starch (to thicken sauce)
Combine all ingredients except corn starch in a saucepan on medium heat. Cook for 5 minutes. Remove 3 tbsp of the sauce and place is small bowl with 2 tsp of corn starch. Mix until there are no lumps. Add corn starch mixture back into saucepan and bring to a boil stirring constantly until thickened. Remove from heat.
The challenge was oranges from @bbqislandinc I made an Orange and cranberry glaze for chicken wings. I forgot to put rub on them ends up with all the flavor from the glaze it wasn't needed ! They are delicious!
1/4 cup kosher salt
1 tbsp pepper corns
1 habanero pepper with end X
2 garlic cloves flatten
1 stem rosemary
1/2 cup brown sugar
2 cups water heated till all is dissolved
2 cups ice to help cool
2 cups orange juice
1/2 cup Traeger smoked simple syrup
Cool mixture and add chicken wing put in for at least 2 hours
1 cup Traeger simple syrup
1 habanero X
1 tsp chopped fresh rosemary
1 cup cranberries
Heat to a boil
Take off heat
Add cap of gean marinir
Add 2 cups orange juice
Add couple orange slices 1/8
Make slurry with 1/8 to 1/4 cup orange juice
Add 2 tsp corn starch add 1 tsp flour add to oj
Shake to form a slurry add to sauce to thicken
Add back to heat bring to boil
Thicken then remove from heat
Put glaze on at 130 internal
Glaze and turn every 15 minutes
I like mine around 204 tender
Cook at about 325 to 350
I cooked on the weber with apple chunks On the vortex


Orders must be placed by Friday to received by the following Wednesday.
Community Supported Agriculture
Over the last 20 years, Community Supported Agriculture (CSA) has become a popular way for consumers to buy local, seasonal food directly from a farmer.
In our pilot program, Melissa's Farm offers a mix of 6 to 10 types of vegetables, herbs, and fruits, per week. We also buy or barter produce from other organic or natural farms in order to diversity and offer “value added” products such as cheese, various types of nuts, honey and bread. Consumers interested in purchasing a basket can do so for $100 for four weeks (one basket each week) or $28 for individual weeks.
We are not a supermarket! The vegetables that you find each week in your basket are what we are harvesting at that time. You are not able to pick and choose as in a market. Part of the commitment is to learn to eat what is in season here in our local area. You will find you become more flexible and adventurous with your cooking and eating habits. Each crop has a preference for certain growing conditions.
There will always be greens-for salads, cooking or both, herbs and some value added products. We will provide an “extras” box where you can swap one or two items that may be more to your liking.
To Order Orders must be placed the Friday before each pick-up day (Wednesdays). At this time, our current capacity is 30 baskets each week. Baskets are reserved on a first come, first served basis. We do not have a per person limit. You can call (210) 367-0325 or order above.
Pick Up To ensure you receive the freshest, high-quality produce, we harvest the morning of your designated pick-up day (every Wednesday). Pick up is available from 3:00 p.m. to 5:00 p.m. at Leon Springs Presbyterian Church in Leon Springs, TX.


Love Little Sweet Shops
in Stony Stratford Q@As
To help you plan your visit to The Stony Sweet Shop in Stony Stratford, Milton Keynes.
What makes your shop special?
We are a family run shop with friendly staff who love sweets and we like to pass that on.
What do you sell?
Nearly 200 jars of sweets including 20 varieties of liquorice!! Traditional sweets, Herbal Tablets, Barley Sugar, Milk Gums, Bon Bons, Cough Candy, Lemon Sherbets, Stem Ginger, Raspberry Ruffles. Our American Range includes Hersheys, Reese’s, Nerds & Lucky Charms. We all sell Sugar Free Sweets, Liquorice & No Added Sugar Chocolate. Seasonal sweets and treats on offer throughout the year eg. for Valentine's Day, Halloween and Christmas too.
Where can I park?
There is a car park behind the Cock Hotel, parking in the High Street is also available with restrictions.
Welcome to our Stony Stratford shop
We are a traditional sweet shop on Stony Stratford High Street offering a with wide range of sweets and treats, sugar free, large liquorice range, penny sweets, pick and mix and the traditional sweets such as Bon Bons, Pear Drops, Army & Navy etc.
9:30 - 17:30
9:30 - 17:30
9:00 - 17:00
What to do nearby
Exploring the old town of Stony Stratford with all its history and the river walk is pleasant.


I am not as good at eggs as I should be. I cook them very rarely, and almost never over-medium, the way I like them in the diner. I think I’m using a pan that’s too small for two eggs, actually, and I think I’m impatient. If I had a bigger spatula I could probably flip both eggs at once in the small pan, but alas, I do not.
(Time to go to Spatula City!)
I make really good scrambles, of course, but that’s about the ingredients and finding tasty things that taste great together. And an omlette is just a scramble with pretentious aspirations, make no mistake.
At least I’m trying to start the day off right with tea and eggs.


Smoking a turkey seems like a task you may not want to be assigned. There’s tremendous downside if your turkey doesn’t turn out. You could potentially have a dozen or so diners waiting on you and if you fail you won’t have time to recover.
This recipe has been attempted several times and it always worked out. It really is the best turkey I’ve had even after years of frying, roasting or buying them.
I smoked two turkeys recently using this recipe. I had 11.5 lb and 14.25 lb turkeys on the same fire at the same time. I unintentionally smoked mine at a higher temperature than the recipe calls for to start with because I was under a time constraint for dinner and couldn’t wait for the fire to cool.
I monitored the fire every 5-10 minutes and plotted the temperatures of the grill and both turkeys. The 14 lb turkey is labeled “Turkey 1” on the graph and the 11 lb. “Turkey 2”. I used a digital iGrill2 thermometer to monitor the temperatures of the birds.
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Ron’s Smoked Turkey Recipe
I used a fresh turkey, actually two, about 12.5 lb. each. Brine it/them overnight by using a ratio of 2 gallons of water with 2 cups kosher salt with 1 cup white sugar. This worked well in a small ice chest. I brined two turkeys and made sure the brine covered the birds. I put some ice in the chest and left it in the garage.
Wash the brine off the birds and let them sit for an hour or so while you prepare the rub. I used my basic barbeque/smoking rub with 10% seasoned salt (Lawrey’s), 20% granulated garlic, and 70% coarse ground black pepper.
Melt a stick of butter (per bird) and mix in a quarter cup of the rub. After washing the bird, separate the skin from the meat while leaving it attached so that you can push the rub mixture between the skin and meat.
Smoke the turkey(s) at 300-325F for about 15 minutes per pound. I smoked the birds for 3.75 hours after the pit reached temperature. Place them breast side up with the breast toward the heat source. (Many recipes cook at lower temperatures, 225-250F, for 30 minutes per pound, but, the higher temperature seems to hold moisture better.) The birds should test 170F in the thick part of the thigh and the breast 160-165F before you pull them off.
Retrieve them from the pit and let them rest breast side down for 45 minutes or so in order for the juices to redistribute. Keep them on a baking pan with a rim. Some of the juice will run out. This resulted in moist and flavorful turkey that really came out well. The cold leftovers are terrific.


Overnight it seemed, these giant puffball mushrooms sprouted in our backyard. We spotted them in autumn last year and let them grow till they popped into greenish brown powdery spores. Cute, then gross. This year, we
Aren’t quail eggs cute? Five of these quail eggs would have the caloric equivalent of one large chicken egg. They’re rich in vitamin A, choline, selenium, and iron. (Source) You may encounter raw quail eggs on
Aloo Gobi is one of those dishes I’ve enjoyed in lunch buffets at Indian Restaurants, but don’t usually order as an entree for dinner. It’s unassuming and understated, not as much star power as the tandooris
Modern Wife is a lifestyle blog based on the health recommendations of Hulda Clark: herbs for healing, a constant pursuit of food, body products, and household supplies free of toxic chemicals, and the Hulda Clark Zapper.


Adrian's has offered delicious gourmet foods and mixes to our customers for many, many years, and sample every single day in our store. Over the years, we have curated some absolutely top gourmet items!
Whether it's our Jake & Amos Hot & Sweet Pepper Relish, which we sample every single day, to Country Home Creations Dip Mixes, to Wind & Willow Gourmet Cheeseball & Dessert Mixes, these have become a "Must-Have" for many people when they shop in our physical store.
Now, you can order exactly what you need for your next party or family get-together, and you can trust that the team at Adrian's has taste tested every single item, and that we know you'll be HAPPY with what you choose!
Questions? Feel free to call us at 620-543-6488 or email owner, Vicki Adrian at firstname.lastname@example.org and we'll be happy to help you choose!