WHAT DOES MY BUSINESS NEED TO KNOW ABOUT FOOD SAFETY LEGISLATION?
WHAT DOES IT INVOLVES AND HOW CAN ORGANISATIONS CAN COMPLY?
The Food Safety legislation in South Australia has been operational since December 2002, and consists of the Food Act 2001, the Food Regulations, and the national Food Safety Standards.
This information sheet addresses how food safety legislative requirements might affect organisations involved in the handling, processing or selling of food in some way.
WHAT IS THE INTENT OF FOOD SAFETY LEGISLATION?
The focus is on keeping food safe, preventing problems before they can develop and reducing outbreaks and the growing long-term risk of food-borne illness.
WHAT LEGAL RESPONSIBILITIES DO FOOD BUSINESSES HAVE?
All commercially handled food must comply with food legislation. Food businesses are legally responsible for ensuring that their products are safe. Unsafe food can cause severe health problems - even death.
The legislation is designed to ensure food businesses are aware of the danger of unsafe food. While the majority of businesses observe practices that ensure their reputation as a supplier of safe food, some unintentionally create hazards that may cause food-borne illness. The legislation puts the onus on them to lift their products and premises to the high standards observed by the rest of the industry.
A food business will also need to ensure its products comply with other food legislation dealing with issues such as labelling compliance, including ensuring the accuracy of Nutrition Information Panels and ‘Country Of Origin Labelling’ (COOL) compliance.
WHAT ARE THE FOOD STANDARDS?
Interpretation and Application - sets out provisions applying to the operational standards.
Food Safety Practices and General Requirements - requires food businesses to:
observe specific practices in relation to food handling, cleaning, sanitising and personal hygiene to ensure that food is safe and suitable;
notify the relevant authority of their business and the nature of its output;
provide a mechanism for food recalls; and
ensure their staff and supervisors have the skills and knowledge in food safety commensurate
with their work activities
Food Premises and Equipment - sets design and construction requirements for food premises and transport.
Food Safety Programs – sets out requirements for a systematic and formalised approach to identifying and controlling food safety hazards. This standard is not yet compulsory, except for the following food industry sectors:
food service in which potentially hazardous food is served to vulnerable populations (e.g. hospitals, aged care, nursing homes, childcare, delivered meals organisations);
catering operations serving food to the general public;
producing, harvesting, processing and distributing raw oysters and other bivalves; and,
producing manufactured and fermented meat.
UPDATE - 3.2.2A - New Food Safety Standard for food businesses come in to effect in December 2023.
WHAT DO FOOD BUSINESSES HAVE TO DO TO COMPLY WITH THE STANDARDS?
To meet the requirements of the standards, anyone selling food must:
comply with laws outlining essential food safety practices including sanitation and pest control, personnel hygiene, maintenance of premises and equipment and transportation and storage;
ensure people working with food have appropriate skills and knowledge of food hygiene and safety... people already in the food industry should have a clear understanding of these practices;
lodge business details with (notify) the relevant health authority to enable speedy contact if a serious safety problem is identified in the food handled by a business;
have in place an appropriate food recall system; and
ensure food products comply with labelling requirements.
WHAT ARE THE POTENTIAL COSTS FOR A FOOD BUSINESS?
Some businesses should invest in food safety and hygiene educational programs and at least a basic management system.
Good management of food safety issues may involve expense, but costs will be greater for businesses that fail to comply with the standards.
Local governments set charges associated with regulation and enforcement. A business may be charged for inspection of its premises and some local councils charge for licensing and registration.
Some businesses may also invest in a formal HACCP based food safety management system to meet commercial customer requirements.
DO PEOPLE HANDLING FOOD NEED SPECIAL TRAINING?
While supervisors or managers are required to have knowledge and skills in food safety and be able to pass them on to their staff, formal training is not compulsory, however it must be demonstrated that all applicable staff understand the basics of food safety and hygiene. This can be achieved by:
‘in house’ training by other staff or the owner of the business;
giving staff food safety and food hygiene information for them to read;
have EQAS develop operating rules that set out the responsibilities of food handlers and their supervisors;
sending staff to food safety courses run by EQAS
hiring EQAS to run a course for the staff of the business; and
recruiting staff with formal industry based training qualifications.
Businesses can choose the approach that best suits their business, provided they can be confident and demonstrate that their staff have the skills and knowledge needed for the work they do.
WHAT SERVICE DO EQAS PROVIDE?
EQAS helps you comply with food safety laws by:
assisting you to identify the food handling and safety risks in your business;
assisting you to identify what food handling tasks your different staff members carry out;
assisting you to establish clear set food safety procedures for your staff to follow;
training your staff and supervisors about the issues associated with food safety, and the safe food handling practices that are relevant to your business; and
verifying your Nutrition Information Panels (NIP) or ‘COOL’ labelling calculations.
EQAS also provides more advanced food safety management systems incorporating HACCP - Hazard Analysis and Critical Control Points. This is an internationally recognised system for managing the risks associated with food safety, and will help ensure your compliance with the new standards.
Although formally documented food systems that are independently audited are not yet compulsory for all food businesses under South Australian legislation, many businesses are insisting on it and choosing to implement such systems for their own business reasons.
Food businesses operating in any of the four high risk sectors previously mentioned, should be actively maintaining a formal food safety program.
Just contact us to obtain more information and/or arrange a no obligation meeting!


You can really spice things up in your kitchen by trying a new recipe every now and then. Check back here often for great recipes that will allow you to enjoy new tastes while spending time in your own ideal kitchen!
Grandpa’s Chocolate Pie
2 small boxes instant chocolate pudding
2 cups milk
Mix items together. Fold in one small tub of whipped topping. Pour mixture into an Oreo cookie or graham cracker pie crust. Top with one small tub of whipped topping and garnish with chocolate syrup drizzle or chocolate bar shavings. Refrigerate.
No Bake Cookies
2 cups sugar
¼ cup cocoa
½ cup butter
½ cup milk
1 tsp. vanilla
½ cup peanut butter
3 cups oatmeal
Bring first four ingredients to a boil. Remove from heat and add vanilla and peanut butter and stir in oatmeal. Drop spoonfuls onto foil and cool. Use Norpro’s cookie scoop for consistent size.
Bloody Mary Chili
4 strips bacon dices
1 lb. ground chuck or cubed chuck
1 ½ cup diced onion
2 tbsp. minced garlic
2 poblano peppers (roast, peel, seed and dice)
1 cup finely-diced celery
1 to 3 diced chipotle peppers in adobo sauce
Spices: (use more or less to suit your taste)
2 tbsp. chili powder
1 tsp. ground cumin
1 tsp. ground oregano leaves
2 cups beef broth
2 cans crushed tomatoes
1 tbsp. Worcestershire sauce
Garnishes: horseradish, celery sticks, dill pickle spears, lemon juice, Lawry’s seasoning salt.
Fry the bacon and drain on paper towel, then brown the meat in the bacon grease and drain on the towel with bacon. Remove all but two tbsp. of the bacon and beef grease from the pot. To the two tbsp. of drippings, add diced onion, celery, poblano peppers, garlic and chipotle and sauté for four to five minutes.
Return the meat to the pot and add the spices, broth, and crushed tomatoes. Bring to a boil and then simmer until the celery is tender.
To serve, dip the rim of a cup or high-sided bowl in fresh-squeezed lemon juice and then dip the rim in Lawry’s salt. Fill the bowls with chili and garnish with horseradish, celery sticks, or pickles.
You can pick up many ingredients as well as other products by visiting The Ideal Kitchen today!
These recipes will help you to change things up and try out some new tastes!
Get more information on great kitchen products


I am still dreaming about the food markets in Seoul. The above is Gwangjang Market in the Jongno-gu neighborhood. I loved the food in Korea more than Japan so it obviously deserved it’s own dedicated post. We didn’t have any well-charted food plan for either country (shocking, right?!). We just showed up and ate like locals from food stalls/carts and stopped into any inviting looking restaurants that were in our path. Here’s a breakdown of the best places and things we ate while in Seoul.
Street Cart Breakfast
There was a tiny stall next to our Airbnb in Seoul that served these egg custard things and airy cinnamon sugar pancake-like flatbreads. The egg custards were cooked on a hot griddle inside cast iron cups and had a sweet kick to the breading that surrounded the egg. Each cup was filled with the sweet batter and an egg cracked right in the middle. It then cooked in it’s cast iron cup on top of the griddle until it was golden around the edges and the egg whites cooked through. It was eggy, chewy, savory, and sweet all at once; what a perfect breakfast item. The pancakes were made in a waffle iron like press. They puffed up like pita bread and were hollow inside, yielding an amazingly light and almost dessert quality item. We went back for both of these more than once on our way to daily activities. Each of these cost under $1.00.
Gwangjang Market was a bustling market full of stall after stall of anything you could possibly want. There were mung bean pancakes, bi bim bap bowls, spicy stews, gimbap stacked ten high, kimchi in droves, mandoo (dumplings), blood sausage, live baby octopus, and fruit juice stalls, just to name a few. It was easy to eat vegetarian in these markets as well (my sister is a vegetarian) since you could see and pick whatever you wanted. This was the place of 1,000 smells and colors. We wanted to try everything. The air was thick with steam and smoke from oil covered woks and rice cookers. The smells hung to our clothes and skin and we carried them with us long after we’d left the market. This was one of my favorite places of the trip.
The people operating the stalls were aggressive, very aggressive. If you made eye contact with a stall owner they would furiously motion for you to sit down, start setting a place for you, and start showing off all their offerings. They even handled their food aggressively, slinging things from side to side, chopping off the legs of live octopus without even looking down, throwing servings of hot stew into bowls while simultaneously flipping fish on a grill and filling up rice water cups – it was such brilliant madness. My sister, brother in law, and I went through this market on our own first. Aggression aside, we came back for more with the rest of the family unit the next day.
The best part about eating in Korea is that you get banchan with every meal no matter how big or small that meal is. Banchan in English translates to “side dish”. So these are those little side dishes you always get when you go to a Korean BBQ place. They consist of small portions of various Korean staple dishes like kimchi, sesame marinated bean sprouts, fish broth soup, pickled daikon radish, potato salad, fish cakes, and seaweed salad (among so many others). The point is, your meal always ends up being 4x the size of your original order with all these extras; it’s glorious.The first items we tried were kimchi and pork mandoo (dumplings). We sat down at a stall and were immediately given rice water to drink (such a good twist on straight up tap water) along with some kimchi and other banchan items. We ordered three kimchi mandoo thinking we were getting three individual dumplings since the prices indicated on the sign were really quite low (around $2). What an amateur move on our part. We were ordering three orders of mandoo, not just three individual pieces. When they arrived, each of us had around eight pieces, each. So as not to be rude, we had to down all of them leaving next to no room to try other things. However, to be clear, this wasn’t hard at all because they were damn good.
Since we were so stuffed we had to come back the next day to try out everything we’d missed. We did better with our ordering having learned our lesson from the day prior. We tried the bi bim bap bowls (which were a dad and stepmom favorite for our entire trip), chicken feet (so crunchy), rice cakes in fiery red sauce, mung bean pancakes (also a big hit with the folks), gimbap rolls (which we stocked up on as snacks for our day), and of course, tons of kimchi.
Something that I was really surprised about was how insanely good the fruit is. The strawberries, in particular, were far and away the best strawberries I have had in my lifetime. We went to a few different fruit juice stands and asked to purchase just the strawberries by themselves. We got some funny looks as these stands are meant to blend the fruit up for you in a smoothie like fashion but we didn’t care. They were so outrageously good. We got them multiple days in a row as a midday snack.
The other highlight for me was the gimbap (or kimbap). These are pretty much like sushi but without any of the fish. There’s typically steamed white rice, pickled daikon, carrots, and egg wrapped up in paper-thin pieces of dried seaweed. These rolls are then cut into bite-size pieces (just like any roll at your local sushi joint), brushed with sesame oil, and sprinkled with sesame seeds. Other variations can include seasoned beef or squid as well as a myriad of other ingredients but this is the most common. These were largely vegetarian and such a good picnic style snack. You can dip them in soy sauce or a really spicy mustard that often came in little packets (this stuff packs a serious punch in a “hurts so good” way) with your purchase. So simple but so very good.
Check out some of the other photos from the market below including a stand that sold only various kinds of kimchi. It was absolute bliss. I’d like to move in permanently.
Pastries & Desserts
Koreans love their pastries. There are coffee and pastry shops absolutely everywhere. We sampled various things from green tea cream filled buns (yeah, insert dirty joke here…) to matcha cakes to cheese croissants. Soft serve ice cream is also very popular. It’s served in various flavors in a traditional cone or in what they call a “J” cone. This is literally a cone shaped like the letter “J” that they fill the inside with soft serve. It goes all the way through the cone and comes out both ends (yeah, insert another dirty joke here…). This was something we were seeking out as we traveled around the city. We actually wouldn’t end up landing one of these coveted treats until we reached Gyeongju (post pending). The Chou Cream puff above was a fan favorite. Everything is cute in Asia (as supported by the above animal desserts) and some things look too cute to eat. The attention to detail when it comes to food in this city was out of control.
Mall Food Courts
Even food in mall food courts, which we tend to regard and kinda shitty in the US, was very impressive and handled with the utmost care. I would go and eat in a mall food court in Seoul again any day. Seriously, look at this spread:Each of these trays is for one person. That’s right, ONE person. The tray on the left has some sausage patties with cheese and some spicy soba. The red liquid (kind of like chilled kimchi soup) got poured into the noodles for a cold spicy noodle soup. The right side tray has bulgogi pork with cheese on top. There’s also a miso-style soup, rice, and various banchan on the side.
Yeong Gye Baeksuk (Chicken Soup)
While floating around the Dongdaemun neighborhood several times looking for that damn clothing market, we ended up eating there quite a few times. There was a nice little food alley down one of the side streets that we ate at twice. The second time we ate there, we wandered into a Korean chicken soup restaurant. This place only sold one thing: Korean chicken soup. They made it right in front of you in a big pot. One whole chicken went into each pot along with rice cakes, scallions, and enokitake mushrooms. The ladies working there broke down the chicken pieces with shears. While we waited we mixed together some oil, soy sauce, and gochujang (that firey Korean red paste/sauce, think sriracha but better) to serve as our dipping sauce and munched on some kimchi.
When it was done, we scooped the soup into our bowls and picked apart the chicken. It wasn’t anything that blew your mind but it was very comforting. Once we finished our chicken, they brought over some thick round rice flour noodles and dropped them into the pots. These. Were. Freaking. Amazing. I could have had a bowl of just the noodles and left the chicken out completely. Paired with the spicy slurry of soy sauce and gochujang, these noodles were off the charts good. They absorbed all the flavor from the soup broth along with the dipping sauce. We ate absolutely all of them.As we were finishing up our meals, we witnessed a couple of men in an altercation with the restaurant staff. This was one of those times where we were drawn out of our tourism lull. Traditional gender roles are still in practice in a way that we’re not used to seeing on a daily basis. We feel this type of inequality in the US as well but here, it’s displayed much more in your face. Even in a city as progressive as Seoul, here we were, witnessing blatant disrespect of gender roles over dinner.
The two men (from what we could tell not being able to fully understand what they were saying) were noticeably upset about their bill. One of the men started slamming the bill (which was attached to a small clipboard) down on the counter over and over again. The woman at the register seemed to be telling him that he did have to pay the amount on the bill. This continued for a few minutes with both men chiming in and their voices getting gradually louder. You could tell they had likely had quite a bit to drink prior to and during their meal which I am sure fueled the fire here a bit. It escalated to the point where one of the men started shoving the woman at the register quite hard and more than once.
We were extremely uncomfortable witnessing this. Several of us were actually on the edge of getting up and saying something when many of the other patrons in the restaurant started yelling back at the men. They pointed over and over to a menu that was posted on one of the walls seemingly to show that there was a very clear outline of what the costs were for the meal. When that didn’t seem to work, they started saying “annyong ha sae yo” (which doubles for hello and goodbye in Korean) over and over and pointing to the door. I took this to mean “girl, bye!” if translated into American English. They were fed up with these men and wanted them out.
Eventually, the men gave up and left to a round of scattered applause but the experience in itself kind of brought us back down to earth. Even though the patrons in the restaurant rallied behind the woman at the register, this is still behavior that isn’t terribly out of the ordinary. It was a reminder that we were truly just guests in this country. Everything we had experienced up until that point had been relatively surface level and through the lens of a tourist just excited to get their kimchi fix. This is a country that has been hit hard over the last century with the Japanese occupation, war, and so much civil unrest. So many people in Seoul still have families in North Korea that they can’t get out. They visit the DMZ (demilitarized zone, which divides North and South Korea) regularly and leave trinkets or well wishes on paper tied to fences in hopes that one day, they will be reunited. As good as it felt to learn about the city we came from, this single incident was a window into how very different our lives would have been had we lived out our years in that orphanage or been adopted domestically.
But in conclusion, the food in Seoul was fabulous. We didn’t have a single meal that was bad or unsettling. Again, I am still dreaming about everything we ate and everything we weren’t able to try. Someday I’ll have to go back for the rest.
In case you missed it:
On deck: Old Seoul, Andong, Gyeongju, Busan, Kyoto, and Tokyo.


How Custom Bakery Boxes Increase Market Sales Of A Bakery Industry?
Posted on March 8, 2021
When you are running a bakery industry, you need a lot of effort to run this business. A bakery is a place where a huge amount of mouth-watering products are packed. To give an enticing and enchanting presentation to your product customization is an extraordinary solution.
Bakery Boxes could impact your customers before they even know how delightful your bakery item is packed inside the box. These boxes complement the values of your bakery products.
Here are several bakery boxes that are designed for your delicious bakery items to make your products exceptional and distinctively build your brand image in the market:
Customized Cake Boxes
The cake is a significant part of any event. These yummy products create a smile on the faces of people. Cakes are available in any size, shape, and style. One of the significant features of Cake Boxes is that they can be customized as per the suitability of size, and shape of the cake.
Window and gable style boxes are best for muffins and small cake items. Gable boxes have a four side panel opening which gives an easy opening and closing experience that doesn’t damage the icing and topping of your cakes.
An alluring, protective, and sturdy packaging material gives a long-lasting seal. Cardboard and Kraft building material is one of the desirable options for the manufacturing of these boxes which keeps the original taste and aroma of food items.
Customized Cupcake Bakery Boxes Wholesale
Unlike the large cake items, there is another range of small bakery items which is known as cupcakes. These are small cute cakes with a delicious topping. These amazing and mesmerizing items need to be packed in astonishing Bakery Boxes Wholesale.
These boxes will grab food lover’s attention which ultimately enhances the profit of your business. Favor boxes are most widely used for the packaging of these small food items. These boxes are available in multiple designs like windows and die-cuts. You can adjust the size of the die-cut as per your desire.
Bakery Packaging Boxes are customized with superior quality packaging material and are imprinted with high-tech and advanced printing techniques which increase your market shares in the best possible manner.
Personalized Bakery Boxes
One of the significant aspects of these boxes they can act as an advertising tool. You can easily personalize your boxes as per your specifications and needs. Personalized Bakery Boxes are imprinted with the company’s name, slogan, expiry date, and product specification which will help you to make a unique identity of your brand in the marketplace.
There are a lot of bakery items such as cookies, pastries, and bread products. They need efficient and classy presentation box packaging to catch customer’s attention which ultimately enhances your market sales.
The custom box packaging is a blessing for the bakery brands. It is an efficient and marvelous box packaging company that customizes your boxes at affordable prices with the finest quality packaging material and flawless printing techniques.


Cassie and Charlie
On May 12th 2018, Emily and Nate said “I Do”.
Emily and Nate had their beautiful wedding held at the Gale Mansion in Minneapolis. Thanks much to wedding photographer Eileen K for the amazing shots!
Emily and Nate were married at the Gale Mansion on a beautiful spring day, with just a little bit of rain, because who doesn’t need some extra good luck ;). I had such a fun time getting to know these two and their wedding day did not disappoint in fun. Their first look was so cute and I loved seeing their faces as Emily walked down the aisle to meet Nate.
Ceremony and Reception
We hosted both the ceremony and reception for Emily and Nate’s wedding.
The catering menu was created was created by our executive chef Jeffrey White.
Menu for Emily and Nate
Summer Salad —Mixed greens with fresh berries, candied almonds, a wedge of brie with raspberry-orange vinaigret
Three Entree Choices
Sauteed Chicken Breast
White wine lemon cream, cheddar and sour cream mashed potatoes, summer squash medley
Roasted Pork Tenderloin
Maple bourbon cream, cheddar and sour cream mashed potatoes, summer squash medley
Pasta with Spinach Alfredo Sauce, Zucchini, Yellow Squash, Carrots, Parmesan Cheese and Roasted Red Pepper Coulis
Entertainment for Emily and Nate
Entertainment was provided by Adagio DJ, they had the beautiful couple, their families and friends dancing and celebrating their union.
Overall a beautiful wedding once again took place at the Gale Mansion.


Today is cold with traces of yesterday’s sleet still on the ground. These will probably be the last cold days of winter here. It was perfect for trying something that I’ve been wanting to try for a long time: Baked French Toast.
Our Sunday afternoon was free after our plans were cancelled due to the weather. We started off with our favorite cinnamon bread recipe but instead of making a loaf, we split it up into 8 equal parts and made mini loaves. My 13 year old helped with the rolling and preparing of the dough. These small bits of dough are a lot easier for kids to handle.
We rolled them and put them into the mini loaf tin to rise for 3 hours.
Then last night I baked the bread. The house smelled great. After it cooled, I poked each loaf full of holes with a toothpick and put it in an egg and milk mixture (with a little salt and sugar added – just like French Toast). I flipped it a couple of times and let it soak all night. *The best way to do it would have been to cut them in half and let them soak (explained below).
When I woke up this morning, the kids were waiting. They had skipped their normal breakfast and were in the school room working, all wondering when the French Toast would be ready. The nice thing about these recipes that take a long time is that by the time the food is done, the kids have been waiting, salivating, and waiting some more. The anticipation makes the experience of eating that much better.
I cut open one loaf and saw that the egg mixture hadn’t penetrated through to the center of the loaf like I hoped. I cut the loaves in half and let them soak a few more minutes cut side down. I stuck them back in the oven for 30 minutes and they were done! The egg mixture around the edge had cooked up nicely as well. You can see it stuck to the bottom of the piece below.
I had 1 half loaf. The kids each ate FIVE! They certainly are growing boys. So this isn’t a recipe post, but a post to encourage you to try something you haven’t tried before but have wanted to. There are Baked French Toast recipes out there, but most of them look like bread pudding and I wanted to use my little loaves. So I did. And love how they turned out. Breakfast isn’t a meal that we usually sit around the table to eat, but today we did and it was special.


When it comes to picking a pizza crust, there’s as much variety as there are toppings for it. But, this poses a problem for culinary professionals. With differences in shape, size, texture, and taste, how do you choose the best pizza crust?
Keep reading to learn about the 8 different types of pizza crusts, and which one is the ideal choice for you!
8 Different Types of Pizza Crusts
- New York Style
New York style is what most people picture when they imagine a slice of pizza—probably because it’s the most popularly portrayed type of pizza in the media. Known for its giant-sized slices and its perfect fold-ability, New York style dough has its own unique recipe. It consists of oil and sugar, creating a slightly browned crust and a delicious taste.
Developed in a stand mixer and baked in a deep baking dish, Sicilian pizza is known for its light, fluffy interior and crispy bottom layer. Its texture resembles a thick sponge, similar to focaccia bread. The secret? High oil and water content. It’s the perfect pick for carb lovers looking for a little bit of extra dough!
- Chicago Deep-dish
Chicago-style pizza requires a lot of care, often baking in the oven for over 45 minutes! Its mouthwatering flavor profile is a result of being baked in a cast iron pan that’s been oiled and buttered. Then, the pizza dough is spread and topped with a thick layer of cheese, insulated by a surface area of tomatoes and other garnishes. During the long baking process, the crust absorbs the fats from the toppings above, ensuring a golden-brown finish.
Known for its blackened air bubbles and thin outer layer, Neapolitan pizza is remarkable in its simplicity. It has just four simple ingredients: yeast, flour, water, and salt. Traditionally, it’s baked for just about 90 seconds in a wood fire oven at temperatures of up to 800 degrees. With such excessive heat, Neapolitan crust requires careful technique and close attention. Be careful—it’s easy to burn!
Inspired by a centuries-old Roman recipe, pinsa is a refined crust consisting of non-GMO wheat, soy, rice, and sourdough flours, up to 80% hydration for easy digestibility, and no added fats or sugars. Pinsa’s thin crust is cloud-like on the inside, with a crunchy outer shell. Naturally vegan and gluten-friendly, it also appeals to various dietary needs, while remaining delicious to the masses.
- Stuffed Crust
Cheese-lovers swoon over this non-traditional pizza crust. If a plain crust isn’t enough for you, stuffed crust pizza may be exactly what you’re looking for. This crust’s outer edge is filled with mozzarella cheese, allowing for an extra treat at the end of your slice!
- Cauliflower Crust
With health-conscious eating on the rise, cauliflower pizza crusts have been increasing in popularity across the U.S. Typically made with just cauliflower, eggs, and a sprinkle of spices, it’s a simple crust with a unique cruciferous flavor. Cauliflower pizza crusts are a great alternative for gluten-free foodies, but most people steer clear when they’re craving carbs.
- St. Louis Style
Often described as having a cracker-like texture, St. Louis style pizza crusts are devoid of yeast, preventing the dough from puffing up and rising in the oven. The result? A thin, extra-crispy crust—the perfect pizza base for people who like a lot of crunch! St. Louis style pizza is also dense and resilient, giving it a longer shelf life than most crusts. Your leftovers will have the same crisp consistency, even days later!
What’s the Best Type of Pizza Crust?
When looking at the qualities that constitute the perfect pizza crust, a few stand out: high-quality ingredients, a divine taste, top-notch texture, and nutritional properties.
The “best” type of pizza crust comes down to personal preference. But, if you want to uphold the elements of the ideal crust, while enchanting the entire dinner table, there happens to be a “one size fits all” of pizza crusts: pinsa.
The best pizza crust takes inherited knowledge to perfect, and pinsa is no stranger to the past. In the days of Ancient Rome, this hand-pressed crust was considered so heavenly, even the gods craved this light, delicate crust. Since being transformed into a modern dish, pinsa’s Roman roots revolutionized the way the world viewed cuisine.
This Roman-style pizza crust is made of healthy ingredients, free of excess oils, sugars, and fats. It’s gluten-friendly, vegan, and infused with extra hydration, making it the only crust on the market that’s both guilt-free and packed with flavor. The best part? It comes to your kitchen, ready to be topped with whatever ingredients the chef—or your guests—desire. Simply top-and-bake, and an authentic Italian pinsa pizza is only a few minutes away. Buon appetito!
Serve Better. Serve Pinsa!
Trusted by the legendary Di Marco family, Pinsa Romana America offers a cost-efficient and convenient pizza solution to every kitchen, big or small! Join the pinsa family today—all you need is an oven and a passion for serving up authentic Italian food!
Visit our website for more information on how we can grow the pinsa market, together.


In the last few days, it's been a fairly generic salad time here at On The Ration. Salad stuff is plentiful (still no celery, mind) so it makes sense to dive in and get as much fresh, uncooked, leafy vegetable matter into us as possible.
But that's not to say I haven't been able to be a bit chef-fy with the meals. A good mushroom soup made an on-going starter for a few days, whilst a break from salad came with a (comparatively) low fat risotto. This was a filling meal in itself, but even better for CJBS with a topping of poached smoked haddock.
For the risotto, heat some fat in a heavy-bottomed frying pan. Fry off some onion, and when they're half done, chuck in some mushrooms and some crushed or powdered garlic. Once the onion is translucent and the mushrooms are softening, add your rice - two handfuls per person or thereabout, to make plenty. The rice will suck up the remaining oil. When the rice starts to stick, start adding stock.
Two ways of doing this: if you know in your bones how much water the rice will suck up, add that amount, put the lid on and walk away. If you don't, start by adding half a pint, keep stirring and add another half pint when it's gone. Keep doing this until the rice just isn't taking any more up (what's left will boil off anyway if you keep the lid off).
With the stock in, you can now add veggies that you like. Peas are always nice in risotto (cubed spam can go in at this point too). I like tomatoes, so I put quartered ones in. If you like bell peppers, put some in. You get the idea.
When the rice is done, you've got a basic risotto. For a creamy version, stir through low fat soured cream or crème fraiche. For a richer, but fattier, version, add some cubes of butter and let them melt through, assuming you've got the butter. For the traditional Italian flavour, add some hard cheese (Parmesan, ideally), assuming you have cheese. We had butter available, sort of, but no cheese.
For the poached smoked haddock, put a couple of bay leaves, some dill and some raw onion into a saucepan. Put the fish on top, then top with milk. Bring the milk up to the boil, then immediately take it off the heat. It's done, but you can leave it in longer to cook in its own heat if you want it to be flaky. Lift it out with tongs and serve it on top of the risotto.
Reserve the fishy milk: use it the next day to make fantastic (I'm told: I don't eat fish) mashed potatoes.
To explain the missing cheese earlier, I was inspired by this bit of gastropub-ism, and fortified with olive oil on points and some sausages, I decided to make something very very chef-fy for CJBS the next day. I don't have a name for it, but here it is:
Slice some halloumi cheese (the Greek, rubbery one that isn't feta) and scatter it on the bottom of a baking tray. I've got some very nice but hard-to-use bottled peppers in. These are baked or grilled, then preserved in vinegar or oil. The best bit about them is that they're surprisingly mild and beautifully brightly coloured. Lay a pepper slice on each piece of cheese. Add some garlic (powdered, flakes or fresh chopped/crushed) on top, some chopped spring onion and half a dozen thin sausages. A splash of oil, and into the oven until the sausages are cooked (15 mins at 180C, say). Serve with chopped basil leaves on top.
This was probably a waste of (almost) two people's cheese ration for a week, but CJBS ate it in seconds with a loud "nom nom nom" sound, so it was well worth it.
He also nommed his way through the quick tiramisu I made (I told you I was in chef-fy mood). I'd made some chocolate cupcakes earlier in the week, forgetting I had a rhubarb crumble on the go. The cakes went stale, despite CJBS's heroic efforts to cram them into his mouth. I made a cup of strong coffee, mixed a tablespoon of icing sugar into it and added a big glugg of cheap cooking brandy. While this cooled, I whipped 150ml of single cream and 250g of mascarpone cheese together with 3 tablespoons of icing sugar, some vanilla essence and a smaller glugg of the brandy. Then I sliced up the stale cakes and dipped each one in the coffee mixture for half a minute. These are then layered: cake slices, mascarpone, cake slices, mascarpone until everything's used up. Dust the top with cocoa powder and store in a cool place for as long as possible (it just gets better as it ages).
Now, back to the salads. There was a reason to have so much salad, an excuse that I grabbed at. Jersey Royals,1 the best potatoes ever ever, have a season of about 25 minutes. When they come in, I buy preposterous amounts and shove them in everything I cook. As a "new" potato, they're theoretically best just boiled and served, and that works very well on the side of a salad, hot or cold. But they also make superb potato salad with soured cream or with mayonnaise, in a vinaigrette, or boiled in stock.
But my favourite is to really really make them work for their money. I boil them for 15 minutes, drain, then slice them into thick slabs. Heat some butter in a pan, add some garlic and lightly sauté them batches. I saved my butter ration for this (and the risotto - dry sandwiches and marmite on unbuttered toast are worth it). Put the sautéed Jerseys on a baking tray, then roast them for 20 minutes in a hot oven. These can be served anyway you can think of: with a salad, with grilled meat, with mayonnaise... you name it, they work.
Tonight, I'm making a big bowl of them with some crème fraiche and spring onion on top. In front of the TV, with my feet up and feeling very very relaxed.
1 Yes, I know Jersey was occupied in the war, so this is an anacronism. I don't care.
Glyndŵr's Way - Day 7: Llanbrynmair to Llanwddyn - Who would want to watch a Royal Wedding when they can traverse Wales in search of a massive reservoir and dam?
3 days ago


More than just food...
When it comes to food by-products, there is actually more to the problem than meets the eye.
Food waste categories include:
- Oversupply of produce
- Excess prepared food
- Fat/oil waste produced as a by-product during cooking
- Food packaging including both recyclable and non-recyclable materials
As you can see there is a lot more to think about than just the produce itself!
A circular food economy produces organic, healthy food using natural and regenerative soil-supporting growing practices. Any by-products or waste are used to help generate new crops or act as bioenergy inputs.
We will be using these organic by-products as part of a rich and fertile compost for our vegetable gardens. These vegetable gardens will benefit our guests as well as the local community, nourishing people with seasonal home-grown, organic fruit and vegetables. Read more below about our planned gleaning practices.
If you have any experience or advice in the area of composting or regenerative soil-supporting practices, we would love to hear about your best practise solutions! Either leave a comment on this blog, drop us an email or contact us on any of our social media channels.
Our Hotel Group’s approach to gleaning
Gleaning has been an important part of social welfare for well over 2000 years. These days, the practice has dwindled but there is a rising trend to ensure that any leftover crops and food does not go to waste. With 1.3 billion tons of food being wasted around the world, it is of great importance to us (and will be for our guests!) that this is limited at our retreats.
Gleaning is the act of collecting leftover crops from farmers’ fields after they have been commercially harvested or on fields where it is not economically profitable to harvest – Wikipedia.
We already have plans in place to convert some of our vegetable beds into gleaning beds for island locals to come and take whatever they want and need.
We will also be establishing a cooperative partnership with a range of restaurants on the island, whereby any excess food can be shared between all of us and used accordingly.
We hope that the combination of our gleaning approach and cooperative partnerships will help eliminate food waste across the island; sharing our love of fresh food culture and making it more accessible to the local community.
It is so important to us to work with and give back to the local community and we have planned our retreat with the current island inhabitants at the forefront of our minds.
Where we need the most support is associated to cooked food waste:
- Fat waste
- Non-recyclable food waste such as cooked foods and meat
How can we sustainably dispose of this waste, and if possible recycle as much of it as we can? We are very aware of microbe contamination and need expert advice on how to dispose/process of these types of waste in the most organic way possible.
For example, we know that fat traps are a great solution for dealing with fat waste in kitchen sinks but are the chemicals used in these traps environmentally safe; do they contaminate grey water?
And for recycling cooked food; we know there are solutions out there eg Green Johanna but are these effective on a commercial scale?
If you or anyone you know has experience with these topics please get in touch!
So over to you sustainability champions …
We need your knowledge and experience to help us deliver our commitments!
This call also goes out to everyone interested in limiting food waste, circular food processes, waste sharing, cooperative food waste systems, permaculture - this list goes on. We encourage you to share this article with your friends and family and get in touch.


We have organic gardens around drive way, office and next to the pasture. We grow local plants, fruit trees, wild flowers, vegetables, and herbs. We harvest the herbs, vegetables and fruits when they are fully ripe, and we put them in the customer center so you are more than welcome to take them for your gourmet meals.
We use compost and natural fertilizers as our plant foods, and we grow natural pest repellants (scented flowers and herbs) around fruits and vegetables to minimize the damages from bugs and birds, and make a spray mixture of herbs and water to spray on the plants as another natural pest repellent. However, we wouldn’t mind to share some of our fruits and vegetables with birds, butterflies, bees and cute baby rabbits. Our animals enjoy them, too.
Our growing seasons start in late April through early October. Here are some of the vegetables and herbs you can find in our gardens:
Asparagus – We grow Jersey Giant and Sweet Purple. They can be harvested from late April to June. The fresh asparagus from the garden is so sweet that you can eat it raw. We still recommend to cook it lightly and drizzle with butter.
Corn – We grow Black and Gold sweet corns. The best harvest time is from Late June to July. They are our customers’ favorites, but it’s hard to tell when the corns are ready for harvest. The tip is to wait till it’s firm and big when you touch it, and the top of the corn should be brown and dry.
Cucumber – They can be harvested from June to August. They are great for salad. I like to slice them and put a few pieces in drinking water. The taste of the water is quite refreshing.
Greens – We grow all kinds of salad greens and cabbages. However, because bugs love them so we plant them in July and enjoy them as Fall crops.
Peas and Beans – peas start really early in the season, they don’t like heat much, so they will die down when summer starts. It starts from April and last till late May. Beans like heat, the harvest time is from June till August.
Pepper – We like the color of all sweet peppers, so we plant one of each every year. Of course, we will add some hot peppers to spice it up. We use hot pepper to make pest repellent some time. The best insect repellant recipe is using hot pepper, garlic, soaps and water mixture to spray on the infected plants.
Potato – we mainly grow Purple Peruvian and Cranberry Red because they are healthier and we think they taste better than Idaho potato (did I say their flowers are prettier, they are lilac and pink colors). We just have to convince some of our customers to try new things…. It’s hard to see your mashed potato in pink or purple color.
Summer Squash and Zucchini – They grow fast but have a short season, they can be harvested from June to July. Add some olive oil/butter, salt and pepper, they are wonderful on the grill. Some of our Italian customers like to stir fry them with onion and tomato.
Sweet Potato – The only kind we grow is the Japanese Yam. It has the texture of potato, and with sweet taste to it. They are ready from August to early October.
Tomato –we have seven to eight kinds of tomato every year, it starts to ripe from late May to early September. They are great for salad or soap. Some of our customers eat them as snacks, especially the cherry tomato.
Turnips and Carrots – Turnips are pretty easy to grow. They can be harvested from April to June and from September to October. However, not many people like turnips. Carrots are pretty hard to grow, our neighbor “little rabbits” can spot them earlier then we can. If we ever have any luck with carrots in the garden, our young customers love to pull them up and give them to the ponies (their way to say thank you for the pony ride).
Basil – Basil is a great companion plant with Tomato. They grow well together and they taste great together. Basil is available from late May to October (till the first frost).
Bee Balm – They are available from late April to early October. Some people like to use the leaves to make tea, we like them for the pretty flowers. Butterflies love them. They are also great for soap making.
Chives and Garlic Chives – Chives are for all seasons, they grow from very cold winter and die down some during hot summer. Their leaves are great addition for soup and salad. Their purple round flowers are beautiful, they can be added to salad dressing or decoration for the salad plate. It has light spring onion flavor.
Garlic – We grow a few kinds of garlic plants around roses, fruits and greens. Some customers really like our garlic, especially the native mountain garlic and the elephant garlic. Try to use garlic plants when they are young. You can chop the whole plant (leaves and young root use like onion) and enjoy the freshest garlic.
German Chamomile – The flowers are great for tea or cosmetic. They bloom from May to July. I like to use them when they are in full bloom, it’s such a treat to take a chamomile bath, or drinking chamomile tea for a relaxing nap.
Lavender – They are almost available for all seasons. Some people use them in tea, we only use them to make soaps or dry flowers. They are addition to our room spray and home-made cleaning solutions.
Lemon Balm – They are available from late April to early October. They are great to be added in tea. It has light lemon fragrance and flavor.
Mint and Pepper Mint – They are available from late April to early October. Spear Mint is great to be added to ice tea or water, Pepper Mint tea is wonderful to drink after a heavy meal.
Onion – We grow Siskiyou Sweet Onion and Red Onion. We also have the Egypian Walking Onion so you can harvest them easier (on top of plants). We like to put them around the cabbage plants and greens. Their flowers are beautiful so we managed to keep a few for the seeds for next year’s growing cycle.
Rosemary – They are almost available for all seasons. They are great with potato or chicken. The fragrance is great as flea repellent.
Sage - They are almost available for all seasons. They are great with chicken or turkey.
Thyme - We use Thyme as ground cover around the gardens, they are also a great addition to many of my home cooking receipes.
We also grow Bay Leave, Lemon, and Lemon grass around the office porch. They are not winter hardy, so we have to put them indoor for the winter season.
Generally, Blue Berries, Straw Berries, Gooseberries and Blackberries are ready between May and June. Melons, Jojobe are ready between July and August. Raspberries and figs are available between July and September.
If the weather permitted (sometime, we have late frost that kill most of the flowers or young fruits), we will have Europeon Plums, Apples and Pears available starting from late July to Mid October.
We also have Persimmons, Musadines, Mayhow fruits, Honey Berries, Goji Berries, Green Tea Camelia, Peach and Nectarine.
We like to grow flowers around vegetables to attract lady bugs, bees, butterflies and birds. Our favorite ones are Cleome, Cosmos, Four O’Clock, Dahlia, Holly Hock, Lamb’s Ear, Marigold, Sun flowers, Mexican Sun flowers, and Zinnia. There are also many wildflowers growing on the property.
Sources of our fruit trees and vegetable seeds:
In addtion to our local nurseries, our favorite suppliers are,
Edible Landscaping at http://ediblelandscaping.com
Territorial Seed Company at http://www.territorialseed.com
Seeds of Change at http://www.seedsofchange.com
Baker Creek Heirloom Seeds at http://www.rareseeds.com
Renee’s Garden Seeds at http://www.reneesgarden.com


Electric Handheld Hammer Multi Function Vegetable Cutter Set Food Chopper Vegetable Fruit Slicer, for Garlic Pepper Chili Onion Celery Ginger Meat
Absolutely! Here's a concise announcement for free shipping to all of Pakistan:
🚚 FREE Shipping Nationwide! 🇵🇰
Enjoy free shipping on all orders across Pakistan. Shop now and experience seamless delivery to your doorstep. Happy Shopping! 🎉
- Orders are typically processed and shipped within 4-5 business days.
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- Electric Handheld Hammer Multi Function Vegetable Cutter Set Food Chopper Vegetable Fruit Slicer, for Garlic Pepper Chili Onion Celery Ginger Meat
- Easily prepare a variety of ingredients to cook, save time and effort. Use it once and fall in love with it!
- The whole machine is rinsed, the feeding hole is added with detergent to start with one key, and it can be washed with running water by stirring for 5 seconds.
- Multifunctional Chopper comfortable to hold, breaking the dangling click mode of the traditional electric garlic paste, the ergonomic design does not tire your hands.
- The mini garlic chopper can chop garlic, seasonings, nuts, vegetables, meat quickly. Also great for cooking, baby food supplement, smoothie drinks. A great kitchen helper to save your time and effort.
- USB Charging high-speed motor, gun cut into slices, no need for a container to cook in seconds, garlic slices and pepper rings are even and beautiful.
- Electric vegetable cutter is more convenient to cut and side dishes, fresh ingredients, easy to clean, use it once and fall in love with it
- After starting the single use time is less then 30 seconds if you feel that the food is not delicate enough continue to click the switch.
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FREQUENTLY ASKED QUESTIONS
We shipping all around the Pakistan Please provide here you own shipping information, including times, prices, options etc.
This depends on whether it is an International or a Domestic order. All orders within the Pakistan. are considered domestic orders and they are shipped and delivered within 2-5 business days.
We are shipping Cash on Delivery but feel free to contact us for other payment options.
We will send tracking information to the e-mail address or WhatsApp no associated with your order once the item has shipped. If you have not received your tracking information and it has been over 2 business day, please contact on whatsApp us at (03033780516)
When ordering as a gift for someone, be sure to enter in your email address to receive all summary information but enter in the recipient’s name and shipping information. We will be sure to keep all prices and receipts out of the package.
If for any reason you are not completely satisfied with your purchase, within 14 days of placing your order, we will refund you for your purchase with no questions asked.


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Our mission is to design healthy and tasty food based on authentic, home-made recipes. We believe this golden combination helps our customers live long, happy, and healthy lives. That’s why we use only the freshest and most carefully-selected ingredients to create each item.
We also distribute high-quality foods and beverages, produced by like-minded companies, all of which are designed to indulge the health-conscious gourmet.
Who We Are & What We Do
Fresh ‘n Nova is a California-based business that specializes in the production and distribution of healthy French, Mediterranean, and Middle Eastern fusion foods. All of our various products are healthy and very often dairy-free, raw, vegetarian, and/or vegan-friendly.
Our offerings include various dips and spreads, salads, grab-and-go items, single-serving meals and snacks, as well as a line of baked goods, which includes our traditional pita bread and vegan baklava, made with organic agave nectar. We also distribute a vast array of fresh and natural foods and beverages produced by similarly health-conscious companies.
Our product selection is constantly expanding, so keep an eye on your nearest Fresh ‘n Nova vendor for new and delicious creations.
How It All Began
Rodrigue Kurkjian, owner and founder of Fresh ‘n Nova, was hoping to toss together a quick beet and goat cheese salad when he discovered something strange. There were no freshly cooked beets at the market.
Having recently moved to California from his home in Paris, France, he had become accustomed to the readily available item. Stunned to find that his only convenient option was to use the canned variety, he decided to create the product himself.
Apparently, he was not the only one with a craving for freshly cooked beets. Distribution rapidly expanded and soon set the stage for the additional healthy and tasty products we provide today.


The Pinnacle Holistic Difference
For three generations, since 1947, Breeder’s Choice has been catering to pet owners who cater to their pets. For those who favor a holistic approach to good pet health, we offer our Pinnacle line of products.
A holistic approach focuses on all around good health, for which complete, sound nutrition - with limited ingredients and using high quality ingredients - is essential. Natural foods, carefully chosen and meticulously cooked, are the basis of the Pinnacle concept. Our precise preparation and packaging of high quality natural sources of protein, carbohydrates and fats makes sure the full value of our fine ingredients remains intact for your pet’s benefit. The vitamins, minerals and probiotics found in Pinnacle foods are in to provide a balanced diet for complete nutrition. We’ve also taken great care to make sure that Pinnacle is made with limited ingredients so even pets with sensitive systems may enjoy the fine flavors and health benefits of Pinnacle’s superior ingredients. We use a variety of superior natural food sources that other manufacturers consider too expensive, too different or simply too good to use. We balance these ingredients in a special formula that delivers complete and wholesome nutrition. Our goal is to provide you with a clear choice of optimum nutrition so that your dog and cat will benefit from good health.
All-natural wholesome foods rich in everything your pet needs and free of those things that may cause harm. That’s the commitment you will find in every bag of Pinnacle food.


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What Are The Best Foods to Eat With New Dentures?
So you have new dentures, what can you eat now?
The decision to get dentures can be a life-changing one, but it also comes with a few adjustments, especially when it comes to your diet. Many people worry that they will have to give up all the foods they love, but the truth is that most people can resume their typical diet within a short period. Here, we will explore what foods are best to eat with new dentures, what to avoid in the first few days after getting dentures, and when you can start to add more foods to your diet.
What Are The Best Foods to Eat With New Dentures?
After getting new dentures, it's essential to stick to soft, easy-to-chew foods. This will help your mouth and gums adjust to your new dentures and prevent any discomfort or pain. Some of the best foods to eat during the first few days after getting dentures include:
Soups - Soups are an excellent choice for people with new dentures as they are soft, easy to swallow, and can be very nutritious. You can choose from a variety of soups, including chicken noodles, tomato, and vegetable soup.
Mashed Potatoes - Mashed potatoes are a soft and easy-to-swallow food that is rich in nutrients. They are also versatile and can be served with a variety of toppings, including cheese, gravy, and sour cream.
Scrambled Eggs - Scrambled eggs are a great source of protein, and they are soft and easy to eat with new dentures. You can also add cheese, vegetables, or herbs to your scrambled eggs for added flavor.
Oatmeal - Oatmeal is a nutritious breakfast option that is easy to swallow and soft on your gums. You can add honey, or fruit to your oatmeal for extra flavor and nutrients.
Smoothies - Smoothies are an excellent choice for people with new dentures as they are easy to swallow and can be packed with nutrients. You can use a variety of fruits, vegetables, and yogurt to create a delicious and nutritious smoothie.
What to Avoid in the First Few Days After Getting Dentures
While you adjust to your new dentures, there are some foods that you should avoid as they can be difficult to chew or cause discomfort. These foods include:
Hard and Crunchy Foods - Hard and crunchy foods such as nuts, popcorn, and hard candy should be avoided in the first few days after getting dentures as they can be difficult to chew and cause discomfort.
Sticky Foods - Sticky foods such as caramel, taffy, and gum can stick to your dentures and cause them to dislodge or break.
Spicy and Acidic Foods - Spicy and acidic foods such as citrus fruits, vinegar, and hot sauce can cause discomfort or pain to your gums.
Tough Meats - Tough meats such as steak and pork chops should be avoided in the first few days after getting dentures as they can be difficult to chew and cause discomfort.
When Can You Add More Foods to Your Diet?
As your mouth and gums adjust to your new dentures, you can gradually start to add more foods to your diet. It's important to remember that everyone's adjustment period is different, and you should listen to your body and go at your own pace. Some tips for adding more foods to your diet include:
Start Slowly - Begin by adding small amounts of new foods to your diet and chewing slowly and carefully.
Cut Your Food into Small Pieces - Cutting your food into small, bite-sized pieces can make it easier to chew and swallow.
Cook Your Food - Cooking your food until it's soft and tender can make it easier to chew and swallow.
Chew on Both Sides - Make sure you evenly distribute the chewing of foods to each side of your mouth to promote strengthening your muscles and provide better stability.
Once you are ready to add more foods to your diet, it is important to choose wisely.
Here are some of the best foods to eat with new dentures:
Soft-cooked vegetables: Cooked vegetables are a great source of vitamins and minerals that your body needs to stay healthy. When you are first getting used to your dentures, you can try steaming or boiling vegetables until they are soft and easy to chew. Some good options include carrots, sweet potatoes, green beans, and peas.
Eggs: Eggs are a great source of protein, and they are also easy to chew and swallow. You can try hard-boiled eggs or scrambled eggs, and you can even add some cheese or vegetables for extra flavor.
Fish: Fish is an excellent source of omega-3 fatty acids, which are essential for heart health. When choosing fish, look for softer varieties like salmon or tilapia, which are easy to chew and swallow.
Yogurt: Yogurt is a great source of protein and calcium, which is important for strong bones and teeth. You can try plain yogurt or add some fruit for extra flavor.
Soft fruits: Fruits like bananas, peaches, and melons are easy to chew and swallow, and they are also packed with vitamins and minerals. Just be sure to avoid fruits with tough skins or seeds that could get stuck under your dentures.
Pasta: Pasta is a great source of carbohydrates, and it is also soft and easy to chew. You can try pasta with a light sauce, or add some cheese and vegetables for extra flavor.
Soups: Soups are a great option for those with new dentures because they are soft and easy to chew. You can try vegetable soup or chicken noodle soup, and you can even puree the soup for a smoother texture.
While these are some of the best foods to eat with new dentures, it is important to remember that everyone is different. You may find that some foods are easier to eat than others, and it may take some time to find the foods that work best for you.
In addition to choosing the right foods, it is also important to take good care of your dentures. Be sure to clean them thoroughly after each meal, and remove them at night to give your mouth a break. With proper care and attention, you can enjoy a healthy, balanced diet with your new dentures.
The Learning Curve With New Dentures is Worth It
Eating with dentures may seem daunting at first, but it is actually much easier than eating with missing teeth. When you have missing teeth, your ability to chew and properly digest food is compromised, which can lead to digestive issues and malnutrition. Dentures, on the other hand, provide a more stable and efficient chewing surface, allowing you to properly chew and break down food for optimal digestion. With dentures, you can enjoy a wider variety of foods and a more balanced diet, improving your overall health and well-being. So while the adjustment period may take some getting used to, eating with dentures is ultimately a better option than living with missing teeth.
Your new, affordable dentures from Smile Stop Dentures and Implants can take some getting used to, but with patience and practice, you will soon be able to eat the foods you love. Initially, you may find it difficult to eat hard or sticky foods, but as you become more comfortable with your dentures, you can gradually add them back into your diet. It's important to start with softer foods that are easier to chew, such as mashed potatoes, cooked vegetables, and scrambled eggs. As you gain confidence and comfort, you can slowly incorporate firmer foods such as meats, apples, and raw vegetables.
It's important to remember that everyone's experience with dentures is unique, and the adjustment period may vary from person to person. Some people may feel comfortable eating a wider range of foods sooner, while others may take longer to adjust. Don't be discouraged if you experience some discomfort or difficulty in the beginning, as this is normal and expected. With time and practice, you will soon be able to eat most of the foods you love, just as you did before.
It's also worth noting that maintaining good oral hygiene is crucial for denture wearers, especially when it comes to food particles and debris that can get trapped between the dentures and gums. This can lead to irritation, inflammation, and even infections if left untreated. It's recommended to remove your dentures after each meal and rinse them thoroughly under running water to remove any food particles. You should also brush your dentures with a soft-bristled toothbrush and mild soap or denture cleaner to keep them clean and fresh.
Although the thought of eating with dentures may be intimidating, it's important to remember that it's a necessary step towards regaining your ability to enjoy the foods you love. With some patience, practice, and good oral hygiene, you'll soon be able to enjoy a balanced and satisfying diet once again. If you have any concerns or questions about eating with dentures, don't hesitate to reach out to your dentist or dental professional for guidance and support
If you are considering dentures, or if you need new dentures, Smile Stop offers affordable dentures with offices in Bartlesville and Tulsa, Oklahoma. Our experienced team can help you find the right dentures for your needs, and we are committed to making the process as comfortable and stress-free as possible. Contact us today to schedule a consultation and take the first step toward a healthier, happier smile.
For more information, visit our Services page.
Call today for a free consultation!
Wes Thompson, DDS
5676 W Skelly Drive, Suite A Tulsa, OK. 74107 (918) 446-0128
John Lard, DDS
1820 SE Washington Blvd Bartlesville, OK 74006


One of the basic requirements before starting any breeding program is to identify the relationships and genetic diversity in the population and to recognition the target traits. This study was conducted to investigate the genetic diversity among some European pear cultivars using fruit's key traits of these cultivars. Eleven European pear cultivars were used for this study along with two control cultivars Shahmiveh and Sardrodi. Thirteen cultivars were planted in a randomized complete block design with three replications and during three crop years ten key traits including fruit weight, fruit length, fruit diameter, fruit texture firmness, fruit length to diameter ratio, TSS, pH, acidity, fruit set and fruit yield were recorded for each tree. Combined variance analysis of the data showed that the cultivar component was significant for all studied traits at the level of 1% probability. The highest fruit weight among the cultivars belonged to Nart cultivar with an average fruit weight of 374.38 g and the highest fruit yield belonged to Mellina cultivar with a yield of 10.07 kg per tree. With the principal component analysis, the studied traits in the first four components explained 87.66% of the total variance. With cluster analysis, Nart cultivar was placed in a cluster alone due to the high differences in its traits and appearance, and Decandel, Pacham's Triumph, Abate fetel and Mellina cultivars were distinguished as superior from the two control cultivars due to their favorable fruit characteristics.


This group is intended for everyone who's interested in what's new to eat, where to eat it/get it in Metro Manila and environs. I guess that includes most of Luzon (Baguio, Subic, Olongapo, Pampanga, Tagaytay, Laguna, you get it).
Reviews, food notes, tips are most welcome.
The main objective is: if you want to get news firsthand of good places to eat, this is where you'll go. This will work only if you share some (if not all) of your info. :) Fair exchange, please! :)
Since home cooking and deli food are part of the foodie's universe, you can write about deli finds, cooking ingredients/appliances/gear that make cooking convenient, fun, etc.
Rules are simple:
1. Let's please not argue too much about the state of the "scene" (it's tired, it's dead, it's non existent, etc), unless you're constructive. We already know.
2. Note names of places, dishes as desired. Addresses and tel. numbers, as well as directions for hard-to-find places, while not required, are helpful. This is to prevent people from asking for the info over and over again.
3. If you need food suggestions on where to eat, try to provide this info:
Kind of food/cuisine (eg., Korean/Meditarranean/grilled food)
What area of town (Makati, Manila, Tagaytay, Angeles)
What's your budget per person
Well, that's it.


Interested in hitting up a selection of great restaurants while you’re in the Fredericton area? With the help of our Fredericton downtown restaurants directory, you can. Our Fredericton downtown restaurants directory is full of listings for a huge selection of foods; so no matter what you’re in the mood for, you’ll be able to take your pick from all kinds of great spots. Whether you’re in the mood to sit down to a big, juicy steak, grab some fast food, or go through a buffet to indulge in all your favourite dishes, you can count on our Fredericton downtown restaurants directory to lead the way.
We will feature products from two great New Brunswick Breweries, Picaroons and Pumphouse!


The Legion Lunch is served from 11:30 a.m. to 2:00 pm Tuesday to Friday. The cost is $9.29 plus $1.21 HST for a total of $10.50. The menu changes every day.
“I came out twice this week for the lasagna and cheeseburger/salads. Awesome. Thank you for such great meals” Betsy Hyde from Facebook.
“The food is always delicious” Brenda Chandler from Facebook


State of the Art of Water for Food Within the Nexus Framework
Current Sustainable/Renewable Energy Reports
Purpose of Review: The purpose of this study is to evaluate the state of knowledge regarding water for food within the water-energy-food (WEF) nexus framework. Three topics are considered: improved plant genetics; irrigation technology and practices; and urban agriculture. Recent Findings: Research in plant genetics has sought to understand plant mechanisms that produce higher-yielding crops, identify and map genetic loci regions responsible for desirable plant traits, and introduce new and safe methods of precision plant breeding. In addition, new discoveries in irrigation practices are crucial in sustaining and further increasing yields as a result of improved irrigation water use efficiency through near-real time spatio-temporal monitoring of soil moisture, evapotranspiration, and rainfall. Urban agriculture has been proliferating in recent years, and recent research demonstrates the possibility of non-traditional, urban farming methods to produce food in a water- and land-efficient way. Summary: Opportunities remain to increase water use efficiency and/or decrease water usage throughout the food supply chain. Food producers need to achieve greater value from the water used through enhanced management supported by new technology and guided by scientific findings evolving from multidisciplinary research. To achieve this, constant exchange is needed between regulatory agencies, farmers, food manufacturers, and researchers to ensure all stakeholders are up to date on the issues, policies, technologies, and discoveries related to water and food production sustainability.
Loy, S., Tahtouh, J., Munster, C., Wagner, K., Fares, A., Ale, S., Vierling, R., Jaber, F., & Jantrania, A. (2017). State of the Art of Water for Food Within the Nexus Framework. Current Sustainable/Renewable Energy Reports, 4, 130-136. https://doi.org/10.1007/s40518-017-0084-2


Sunday, December 19, 2010
|In the Oven!|
Every year, the Saturday before Christmas, my mother and I get together to bake ALL the cookies. OK, we are not really baking all of the cookies, but it's a ton of cookies. Depending on which ones we make, it ends up being something like 60-ish dozen. Everyone has their favorite cookie, and we have to make them all. We use them to take cookie trays to everywhere, work, parties, all the regular stuff.
Yesterday was Cookie Day. Mom woke up early (at like 6 am) and started making buckeyes and pecan tassies. I got to mom's house around 9 and we made peanut butter blossoms, snickerdoodles, russian tea cakes, toffee cookies, thumbprints, cut out cookies for my three year old to decorate, and candy cane cookies.
|Before and After|
You'll have to forgive the terrible iphone pix. We were too excited to get to cookie day and forgot the real camera. Oh well. In recompense, I'll give you all the recipe.
Candy Cane Cookies
1 cup powdered sugar
1 cup butter
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon of salt
red food coloring
Granulated sugar for sprinkling
- Preheat oven to 375
- Mix powdered sugar, butter, egg, and extracts in a bowl. (I used a mixer.)
- Sift in flour and salt and mix well.
- Divide the dough in half and color one half with the red food coloring.
- For each candy cane, take 1 teaspoon of each dough and roll into a 4 inch strip.
- Twist together and shape into a candy cane.
- Sprinkle with some granulated sugar and bake until very light. (About 9 minutes).
They look really cute on a cookie tray, and they are not too sweet, which you might appreciate if you had just baked 60 dozen cookies but still needed something to eat with your coffee.
I have not had much of a chance this weekend to post about the construction progress, which is really what I am supposed to be blogging about. Between cookie day and two Christmas parties, we're pretty beat. If you want a construction project fix, see this amusing picture of my current kitchen door, which opens to..... the drywall for the new kitchen.
|Doorway to Nowhere. I feel like I'm in Coraline.|
When the new kitchen is done, this doorway will be blocked up and the existing kitchen will become a mudroom and powder room. It used to open onto a small deck.
I think the drywall taping and mudding and sanding will be done tomorrow (Woo!) and then we'll be opening up the windows from the dining room to be the doorway to the new space.
Super, super, super exciting.


Natiq Nature Exports
is a Warangal (Telangana, India) based organization that got established in the year 2017. Even in the short span, the organization has gained immense popularity in the industry owing to the dedicated efforts of the proprietor, Mr. Syed Natiq Hussaini.
We check the entire range of fruits and vegetables against various quality parameters such as freshness, taste, infestation, rottenness, and others before making the final procurement. In addition to this, our quality inspectors make sure that all the fruits and vegetables that we provide are cultivated only by using organic methods.
Warehousing, Packaging & Delivery
- Warehousing : We store the entire range of fruits and vegetables under the most clean environment and favorable temperature in our capacious warehouse.
- Packaging : We make use of quality packaging materials to ensure intact freshness of the products we offer.
- Delivery : We ensure on-time delivery of the orders at the desired destination of the clients.


Christmas Bugs – Clostridium perfringens
What to do to avoid getting Clostridium perfringens this Christmas
December 22, 2017
Christmas is for eating! Eating large meals sharing with lots of people. These meals are not our usual day to day fare and if you’re not careful could lead to the case of a bad tummy bug, Clostridium perfringens – which could ruin all the holiday cheer for days or even weeks.
So, what to watch out for when preparing your feasts for your families this year?
A little-known bacterium called Clostridium perfringens can raise its scary head at Christmas time. Clostridium perfringens is a Gram-positive, rod-shaped, anaerobic, spore-forming pathogenic bacterium  . C. perfringens is the third most common cause of food poisoning in the United Kingdom though it can sometimes be ingested and cause no harm .
So how does it give us problems at Christmas time? Well it happily lives in the intestines of poultry (e.g. Turkey), which is a nice anaerobic (oxygen-free) environment and so comes into the house inside the large turkey purchased for Christmas dinner. C. perfringens is a member of the Clostridium species it is also a spore former which means it can withstand very high temperatures and so will be killed during cooking of the turkey – (even well-cooked turkeys so don’t blame the chef on this one!)
How it gets us, is how we handle the turkey after Christmas dinner is over…..
Here’s a scenario, everyone is full, and no one can be bothered cleaning up; let alone cut up the turkey and store the leftovers safely in the refrigerator. So instead the remains of the full carcass are left on the counter – cooling slowly in the lovely warm kitchen. No one even thinks about that turkey until late Christmas night when a nice cold turkey sandwich sounds appetising and this is where the danger lies. Clostridium perfringens multiply extremely fast in just 6.5 minutes under optimum conditions, within the short period of time of Christmas lunch to late night snack their levels can get dangerously high . With no reheating one can ingest the toxin produced by these bacterium and symptoms typically abdominal cramping, diarrhoea, vomiting, and fever will ensue. The whole course usually resolves within 24 hours, but can last up to two weeks or even death in older or infirm people.
So how to avoid this disaster? Several things could have been done better.
- Cook your turkey following the instructions and make sure its internal temperature reaches 75C or above – eat whilst it’s still hot!
- Shortly after finishing the meal, make sure the turkey, stew or other large dish of leftovers is subdivided into smaller portions and stored in the refrigerator (Perfringens species do not do well at cold temperatures and won’t grow at all in the presence of oxygen)
- Reheat food which may have been subjected to slow cooling to piping hot – this will at least deactivate the toxin that C perfringens produce which is the actual culprit for making us sick
Follow those simple three rules and you and your family will avoid food poisoning from C perfringens, but beware there are two other pathogens closely linked to poultry – Salmonella and Campylobacter – for more information on those bad guys see our blogs ……
Examples of Clostridium perfringens outbreaks
|On May 7, 2010, “42 residents and 12 staff members at a Louisiana state psychiatric hospital were affected experienced vomiting, abdominal cramps, and diarrhea”. Three patients died within 24 hours. The outbreak was linked to chicken which was cooked a day prior to being served and was not cooled down according to hospital guidelines. The outbreak affected 31% of the residents of the hospital and 69% of the staff who ate the chicken. It is unknown how many of the affected residents ate the chicken. |
|In January 2017, a restaurant in, New York was sued when 260 people were sickened after eating foods contaminated with Clostridium perfringens. “Officials from the Monroe County Department of Public Health closed down the Golden Ponds after more than a fourth of its Thanksgiving Day guests became ill. An inspection revealed a walk-in refrigerator with food spills and mould, a damaged gasket preventing the door from closing, and mildew growing inside.:|
- Ryan, Kenneth J.; Ray, C. George (2004). Sherris Medical Microbiology: an Introduction to Infectious Diseases (4th ed.). New York: McGraw-Hill. p. 310. ISBN 0-8385-8529-9.
- The Essentials of Food Microbiology, p31, John Garbutt, pub Hodder Arnold 1997
- “Fatal Foodborne Clostridium perfringens Illness at a State Psychiatric Hospital — Louisiana, 2010″.Centers for Disease Control and Prevention. Retrieved 16 November 2013.
- “Mother, son sue eatery for Thanksgiving dinner food poisoning – Food Safety News”. 6 January 2017
Express Micro Science conducts a range of microbiology food testing to help manufacturers identify bacteria in foods. We can test for a range of pathogenic and indicator organisms to look at specific bacteria and to help monitor factories. For more information please click on food testing to see the testing available from us, or please contact us directly.
Picture courtesy of: https://www.express.co.uk/life-style/health/889395/food-poisoning-symptoms-christmas-cook-turkey-bacteria


Charlottenlund Hotel & Restaurant. 3 estrellas. Hotel a la orilla de un lago en Långaryd con restaurante y bar o lounge. Wifi y estacionamiento gratuitos
Stora Torget 1B. 0,4 км от: Hotell Bogesund. Вид кухни: Кафе · Restaurang Lago. Café Caras, Berlin Berlin.
I come here and people will say hi to me by name. In many ways, Cafe Lago … 2 reviews of Caffe Lago "After taking the tour of Palazzo Borroemo, we tried to stop for a snack at the palace cafe, but the customer service there was lacking. Walked down to the water front where you have a variety of options. Caffe Lago is located past the ferry landing. A large, covered outdoor seating area is located directly on the water, with an inside located just across the walkway. Pictures, menu, and information about locally owned Lago Coastal Cafe located in Lakeside, Ohio 2004-10-06 2020-01-06 Cafe Lago is the perfect place for italian food, if you don't believe us, try our salad 綾s 綾.
Brunchkartan är den nya smarta sajten för dig som söker brunch-ställen i Sverige! Casa Del Lago Restaurang och Café.
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Cafe Lago, Seattle, Washington. 1,606 likes · 20 talking about this · 3,567 were here. Serving Tuscan-inspired Italian cuisine in Seattle's Montlake neighborhood for nearly 30 years. Steadily turning
Cafe Lago Menu Info $$$$$ 2305 24th Ave E. Seattle, WA 98112 (206) 329-8005. Hours. Today. Delivery: 9:00am–10:00pm.
Cafe Lago is an artisanal Italian restaurant in Seattle known for its fresh and simple Tuscan approach to handmade pasta, wood-fired pizza, and more.
Hur vet man att man är blockad på mobilen
Some key elements that make 28 Nov 2013 Last weekend, I got to visit Cafe Lago, a garden restaurant beside a scenic lake in San Pablo City and a few of the city's other lakes, during a 6 Aug 2013 A small rustic cafe situated in a quiet location facing Sampaloc Lake, Cafe Lago is cozier and lovelier in the evenings. However, due to schedule 6 Dec 2018 Imagine sitting only metres away from the tranquil waters of West Lakes with a coffee - make it happen at Cafe Lago. CAFE LAGO LASAGNA.
Carla Leonardi, owner of Italian restaurant and Montlake institution Cafe Lago, has opened just such a magical market in the Portage Bay neighborhood, in the
Nov 27, 2018 "Meatballs have always been on the menu at Café Lago," the restaurant's owner Carla Leonardi says. The rustic Italian spot in Seattle's
Café Lago is an artisanal Italian restaurant located in Seattle's Montlake neighborhood at 2305 24th Ave E. Founded in 1990 by Carla Leonardi, Cafe Lago
Order delivery or pickup from Cafe Lago in Lakeway! View Cafe Lago's April 2021 deals and menus. Support your local restaurants with Grubhub!
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Mar 30, 2021 View the menu for Cafe' Lago and restaurants in Lakeway, TX. See restaurant menus, reviews, hours, photos, maps and directions.
0427 352 746. Home; Menu; Gallery; Contact; Gallery CAFÉ LAGO · LA CAFETERÍA MÁS COMPLETA DEL CASCO VIEJO ·. Nuestra gran variedad de cafés, chocolate con churros casero, bollería… conviven de forma excepcional con los mejores vinos, las rabas, con una completa barra de pintxos y hasta con una amplia carta para poder disfrutar de una agradable comida en Bilbao. Delivery & Pickup Options - 234 reviews of Cafe Lago "Cafe Lago combines all the necessary ingredients for the perfect neighborhood Italian restaurant: Welcoming atmosphere, affordable prices, friendly-but-professional service, and stunningly good food. Cafe Lago has become a favorite for us because of its consistency, something that's sadly lacking in many Seattle restaurants. Delivery & Pickup Options - 233 reviews of Cafe Lago "Cafe Lago combines all the necessary ingredients for the perfect neighborhood Italian restaurant: Welcoming atmosphere, affordable prices, friendly-but-professional service, and stunningly good food.


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This recipe was shared with me almost 40 years ago while living in Virginia…it has been a “hit” at many a gathering and party at our place! Hope you enjoy it too!
- 1 pound ground beef or ground turkey
- ½ cup bread crumbs, plain or seasoned
- ¼ cup milk
- 1 egg
- 3 tbsp. onion, fresh or equivalent dehydrated
- 1 tsp. parsley
- 1 tsp. salt
- ½ tsp. Worcestershire sauce
- ⅛ tsp. pepper
- 3 tbsps. cornstarch
- 1 tbsp. soy sauce (I use low-sodium soy sauce)
- 3 tbsps. vinegar
- 6 tbsps. water
- ½ cup sugar (Splenda also works well!)


Fans of Cinnamon Toast Crunch have been trying this cereal for its cinnamon and syrup taste. It is definitely one of those 'must try'
cereals. As most of you know you can 'try out' a number of cereals at once at Cereal Addiction Cafe with one of the six pack samplers.
Each specified serve is around 460Kj before adding milk, but we always recommend cereals like this as a treat or occasional food. Cereals like this are intended to be part of a well balanced diet.


National Agronomy Manager, Scott Baker, discusses topping up the nutrition in his latest Crop Nutrition Update
Current Growing Conditions
Growers across the country have been faced with cool damp weather, meaning crop growth has been slow. This has been highlighted by a trend of low N in the crops that have been processed through our SAP labs over the past month. Crops that aren’t growing rapidly may face issues during the rest of the season, so farmers need to be monitoring and considering topping up the nutrition throughout the growing cycle.
Nitrogen, as we’re all aware, is a key component in growing a strong healthy plant. However there are other nutritional elements that can affect Nitrogen Use Efficiency (NUE), such as manganese and sulphur. Low sulphur levels reduce nitrogen metabolism and low manganese results in low plant vigour alongside a reduced tolerance to stress, leading to slow growth rates and poor development.
Topping up the Nutrition – T0 Applications
With many crops due a T0 spray, it’s an opportunity to replenish the plant with a dose of micronutrition. Applying foliar nutrition will help boost the plants health, creating vigour and stronger establishment.
Ensure you’re engaging in regular SAP Analysis testing to determine how nutritionally fit your crop is, and how a timely application of accurate nutrition can be made.
When considering manganese, an application of SuperMn, formulated with magnesium, nirtate and sulphate, will enable the plant to rapidly uptake nutrition resulting in improved crop growth.
Nutritional Trend Analysis
Trends in seasonal nutritional issues are based on crops that have been analysed with SAP testing. OMEX SAP analysis scrutinises 17 parameters affecting crop nutrition and assesses what is readily available for crop growth. The results are inputted to a database which is able to instantly identify nutritional deficiency and imbalance across any crop grown. As a farmer growing with OMEX, this data and knowledge is a powerful tool to have in the armoury, alongside our team of FACTS qualified advisors and technical agronomists, all here to support you this Spring.


Kern County's value-added agriculture cluster is the largest and most significant of the clusters, in terms of overall employment. Value-added agriculture is an expanding cluster and is highly specialized and concentrated with overall employment growth that outpaces most competitor Counties.
This cluster within Kern County's economy provides over 53,000 private sector jobs. The leading crops in the County in 2008 were milk ($602 million in revenue), grapes ($561 million), citrus ($487 million), almonds ($387 million), and carrots ($378 million). The County is also strong in agricultural support activities, such as crop harvesting, farm labor contractors and crew leaders, and farm management services.
Cotton Harvesting Time in Kern County
Agricultural Workers Tend to Row Crops
Sheep Graze Near an Almond Orchard
Dreyer's Manufacturing Plant


No matter the size of your kitchen, you might still run out of space to store all your essential cookwares such as pots and pans. There is no denying that storing them can be a daunting task as they are widely diverse in shapes and sizes. So, here are five ways to store your pots and pans so you can keep your kitchen clutter-free....Read more
Who can resist the charm of deep-fried foods- golden brown coating, incredibly crispy crust and audible crunch with each bite? With the right deep fryer, it is easy and simple to prepare such tantalizing and tremendous tasting food. Although having a deep fryer is not an absolute necessity, it is a great kitchen helper....Read more
The wok is one of the most versatile and recognizable cookware used in Asian countries, particularly for Chinese cooking. With high sloped sides and round bottom, this cooking vessel allows heat to distribute evenly, making it ideal for deep-frying, stir-frying, steaming, boiling, stewing and more....Read more
A knife is an essential kitchen tool for every commercial kitchen, but oddly enough, many people do not know how to take care of their knives. The proper storage of knives not only helps to extend the life of your knives but also keeps incidents of kitchen injuries to a minimum....Read more
Given its numerous health benefits, it is no surprise that juicing has acquired quite a following. Whether you are new to juicing or a juicing enthusiast, you might be wondering about the differences between cold press juicer and centrifugal juice extractors.
Here is a brief comparison to explain the differences between cold press juicer and centrifugal juice extractors....Read more
The food processor is an essential kitchen appliance that makes food preparation easier. Although most people use food processors for grinding, shredding or pureeing foods, very few know how the blades work. There are a variety of blades and each has its own function.
Here are three of the most common food processor blades and their unique features....Read more
Why spend so much time and energy in mixing and kneading dough by hands when you can opt for a bakery mixer? Bakery mixers are great modern conveniences as they are particularly useful in the process of dough making. Behind every great baker, there's a good mixer.
So before purchasing a mixer, you should know the differences between the different types of bakery mixers....Read more
One of the biggest problems with restaurants is the excessive amounts of waste like fats, oils and grease (FOG) that are often dumped through drain pipes, sewers and dishwashers. Over a period of time, these by-products of food preparation will eventually solidify and form grease stoppages, which can cause blockages in the drainage system, unpleasant odor and result in big financial losses in terms of drain cleaning costs, repairs and maintenance expenses....Read more
Don’t fall victim to foodborne illness! Food that are not properly cooked are more likely to cause foodborne illnesses as undercooked foods can contain pesky harmful bacteria, viruses or germs. The worst part is contaminated food does not always taste or smell bad. However, the risk of food poisoning can be minimized with proper methods of cooking and reheating....Read more


The Biggest Green Egg of them all, the unrivaled XXLarge EGG can easily handle your family reunion or cookouts with large groups – and is more than large enough to satisfy restaurant and catering needs. You’ll need to gather a crowd to tackle all of the ribs, steaks and burgers this EGG can handle … all at once! You can even roast a suckling pig … explore all the culinary possibilities with the new XXL!
The XLarge Big Green Egg provides a cooking area that can easily accommodate meals for large families and cookouts with all your friends – and you can efficiently prepare several meals over the coals at once. Ready to serve up twelve racks of ribs, twenty-four burgers or a couple of holiday turkeys with all the trimmings? No problem!
The Large EGG is the most popular size and a favorite to handle the cooking needs of most families and gatherings of friends. Accommodates all EGGcessories for baking, roasting or smoking – and it’s versatile enough for weekend cookouts or pizza parties, large enough for eight steaks at once, and efficient enough for an impromptu meatloaf for two!


Nestle is the leading Nutrition, Health and Wellness Company. Good Food, Good Life is the promise Nestle commit to everyday, everywhere to enhance lives with science-based nutrition and health solutions for all stages of life, helping consumers care for themselves and their families.
Nestle is a Swiss transnational food and beverage company headquartered in Vevey, Vaud, Switzerland. It is the largest food company in the world measured by revenues, and ranked #72 on the Fortune Global 500 in 2014.
Nestlé was formed in 1905 by the merger of the Anglo-Swiss Milk Company, established in 1866 by brothers George Page and Charles Page, and Farine Lactée Henri Nestlé, founded in 1866 by Henri Nestlé (born Heinrich Nestle). The company grew significantly during the First World War and again following the Second World War, expanding its offerings beyond its early condensed milk and infant formula products. The company has made a number of corporate acquisitions, including Crosse & Blackwell in 1950, Find us in 1963, Libby’s in 1971, Rowntree Mackintosh in 1988, and Gerber in 2007
Nestlé’s products include baby food, medical food, bottled water, breakfast cereals, coffee and tea, confectionery, dairy products, ice cream, frozen food, pet foods, and snacks. Twenty-nine of Nestlé’s brands have annual sales of over CHF1 billion (about US$1.1 billion), including Nespresso, Nescafé, Kit Kat, Smarties, Nesquik, Stouffer’s, Vittel, and Maggi. Nestlé has 447 factories, operates in 194 countries, and employs around 339,000 people. It is one of the main shareholders of L’Oreal, the world’s largest cosmetics company.
Click on the VIEW/APPLY link below. A new window will open and take you to Nestle’s job application page