Documenting your reasons for starting the farm will help you focus the business plan and identify the issues, the resources and the expertise that will be needed to develop the business plan. the business plan effort and recommend to haa aani, ltd. when completed, delete text provided in this outline. non- existence of fish factory processing plants in kisumu which is the main focus of this thesis. a business plan on fish farming in kashere community gombe state a) a description of your fish marketing strategy. 2) describe the market you plan to reach. you will need to answer these questions to prepare a business plan and to apply for grants or loans. a good approach before developing a business plan for this business is to find examples of a fish farming business pan and to go through fish farming business plan sample templates, like this one.
the cold room business plan also has indepth analysis on fish processing equipment, fish smoking process, modern fish processing and drying kilns, fish drying equipment manufacturers. a business plan is also the ‘ yardstick’ by which a business owner measures success in. processing refers to the way the business is set up from where the customer orders all the way through to customer delivery. you may want to enter a picture or graphic address date this business plan is confidential and is the proprietary property of insert your business name here. 2) a food processing business plan based on market research feasibility studies must be conducted to find out which products entice the consumers more. or working at a successful fish farm give you a good knowledge of farm management, water quality management, disease control, feeding, marketing and processing skills. marketing strategy. n as the following preliminary analysis reveals, profits appear likely above the volume of two million pounds of raw fish.
the purpose of chapter is to show 4 small- and mediumscale fish farmers how to assess the economic and financial viability of their fish - farms. in this way, you can easily plan all components of a good fish farming business plan. kashozi fish farming project is a result of such initiatives. fisheries processing and export business plan therefore, for any regulation that has to do with the fisheries industry or is related to the firms in the fishery sector alpha fish processing and export can deal with it with the help of p. time savings in processing ( from 5 hours for cooking and smoking time depending on the size, thickness and number of fish per operation), thus allowing processors to attend to other business contributes to safeguarding the environment by reducing by half the fuel consumption and/ or by using plant materials, which are. sheet and cash flow – as well as the business plan ( section 3. section 3: business plan: goal, process, and audience 3. sample business plan for a fish pond business.
in many countries, large- scale commercial fish processing ( mainly freezing for export and canning) takes place in parallel with traditional processing. fish is a valuable source of high quality protein and, in the case of oily fish, fats of considerable nutritional importance. meat processing business plan. the details of a product or service, the market for that product or service, and the management of the business providing that product or service). a total of 20 fish processing plants were licensed to operate, 9 are operating fully the rest have failed to take off due to insufficient fish supply, competition and government restriction against over fishing due to scarce fishery resources.
ot to proceed with further investment. 1) design the farm with different sizes of ponds to meet different market demands and be able to sell all fish harvested from a particular pond. second, the business plan is a requirement if you are planning to seek loan funds. one business that you can successfully launch with less stress, minimal startup capital and little or no technical knowledge is potato chips production business.
this handbook suggests questions you should ask yourself as you plan a village fish processing plant. ( soft copy only) fish farming business plan/ feasibility study in nigeria. a small plant producing for a limited regional area is substantially different than a large one that has many locations and exports globally. to get complete knowledge about fish farming business, you can get training from government running farms that conduct training.
if yes, here is a complete sample potato chips production business plan template & feasibility report you can use for free. a business plan is a detailed blueprint for the activities needed to establish a business ( i. assuming management is effective at following the recommended fish supply strategies described in. the text of a business plan must be concise and yet must contain as much information as possible. most fish meal processing plant produce both fish meal and fish oil. the business main focus is customer satisfaction by providing fresh and tasty fish and chips with a reasonable price. fish meal can be used for animal feed production and fish oil are generally used for industrial uses. the business system should be set up in a way that has high efficiency and minimum waiting.
a business plan on fish farming in kashere community gombe state. the country annual fish potential is 94, 541tons, which is distributed to lakes, reservoirs, and rivers. the proposed fish processing plant for export will be established in ethiopia with a capacity to process 12, 000 tons of raw fish. specifically, it introduces the concepts and technicalities of cost structure, sensitivity, financial and cash flow analysis. do you need a sample catfish farming business plan or professional catfish farming business plan to use for your business or for a loan? fish farming business plan in nigeria pdf - sample template to help you start catfish farming business and secure loans from banks. then you are in the right place at the right time. there is so much money to be made in aquaculture ( tilapia fish farming, catfish farming, shrimp, prawn and lobster breeding) ; if done right. smoked fish processing business in the t wo villages are family members. after payment text your name and your e- mail address toand you’ ll receive your fish farming business plan in nigeria / feasibility study pdf.
before beginning the development of your business plan, think about the primary reasons for starting an urban farm. 1 san luis obispo county 4. business plan samples - welcome to businessplannigeria. some methods such as salting and drying have been used since the ancient times, long before modern technology was introduced. however, much of the handbook is relevant to any fish processing operation, regardless of its location or size. 4 competitive analysis this is one of the sections of the business plan that you must write completely on your own. nowadays, with the deepening of the research on the edible value of fish oil, people especially realize that fish oil is rich in omega- 3 polyunsaturated fatty acids ( pufa. fish farming, processing and marketing business plan in nigeria is a lucrative farming business that needs a lot of planning to.
1 summary of findings 5. the methods used by smaller enterprises remain based on traditional. aquaculture business plan business name - type your information in the areas shaded in fish processing business plan pdf gray. therefore this study will seek to examine how to plan for establishment of a fish factory in kisumu and investigate the problems that urban planners encounter when planning for such an establishment.
sample business plan for a fish pond business. business plan for a meat processing firm in the kumasi metropolis. the business plan has full analysis on cold room business in nigeria, cold room compressor and cold room design and installation, costofcold room, coldroom dealers. section 2 walks through the business plan for a specific meat processing business, a custom- exempt slaughter and processing facility proposing to build a new building three times its current size, become usda- inspected, and expand its retail operation. through this interactive process it was found. 2 morro bay harbor 4. the processors are also functioned as marketers, and therefore, there are only two to t hree people in that business with the. fish farming, processing and marketing business plan in nigeria this sample fish farming, processing and marketing business plan in nigeria can be used for grant applications, bank loans, proposal writing, daily operations, business concept note, competitions etc. ng- pdf / word samples for over 100 nigerian startups & businesses across different sectors of the economy. a business plan should be made that would entail the dimensions in which you intend to run your business, what tactics you intend to employ in your manufacturing process.
fish processing is a way of preserving fish and at the same time improving their quality. tilapia fish farming is a lucrative business, providing income for millions of people, but there are some essential things you need to do before you venture into the tilapia aquaculture business. therefore, the fish processing plant would collect. there are many ways to process fish. there are several things to consider when starting a meat processing plant such as the type of meat processed, method of procurement, and size of the facility. in the process, the properties of the fish change. poultry farming business plan fish farming business plan.
this article will outline how to start the tilapia fish farming business, and the tilapia fish farming business plan – pdf, word and excel. stage three: processing of fish products fish products will then be processed at xhariep fish factories and such products will include but not limited to: - canned fish - fish fillets - fish cakes - smoked fish - fish patties - fish nuggets - fish fingers. 3 port san luis harbor sction 5: e port infrastructure 5. vincent fish and seafood aquaculture, llc is a privately owned fish processing business plan pdf and managed fish and seafood business that intend starting small in fishing community in columbia – south carolina, but hope to grow big in order to compete favorably with leading fish and seafood farming companies in the industry both in the united states and on a global stage. 3 audience sction 4: e local industry profile 4. it has been developed through dialogue between the leadership of the church at diocese level and the leadership of the parish and by involving representatives of the organizations of the church in the parish. it will provide potential lenders with detailed information on all aspects of the company' s past and current operations and provide future projections. in each part of this business plan, you will find questions you need to answer and. existing fish farms in and around south africa - informal fish harvesters 2.
a which can help influence the regulation if it is working against the majority or force the. 2 morro bay port infrastructure port overview and conditi on general port features and services. fish processing business plan pdf improve the quality of agri- business in the country through greenhouse hydroponics, fish farming, dairy farming, food processing and marketing and iso approved exportation. feed a significant number of starving swazi children. the business plan for fish farming will be sent to your email address after your payment has been confirmed. the company intends to do business with farmer’ s markets, fishery coops, fish processing business plan pdf and fish/ seafood wholesalers that will acquire the company’ s inventories of fish. provide a medical clinic to care for our ovc’ s and the people in the community. business, starting fish farming business, how to start profitable fish farming commercially, cost of starting fish farm business in india, most profitable fish farm, fish and other marine products, projects on fisheries and aquaculture, fisheries processing in india, fish production, marine products india, fishing, fisheries and aquaculture.


Singapore’s culinary scene is a melting pot of cultures, reflecting its community of global residents. This rich history is shared with hotel guests through an eight-course Afternoon Tea, a Michelin-starred menu of Cantonese cuisine and a Sunday brunch sharing tastes from Asia and beyond.
Reflecting the journey and aesthetic of British colonial times, this all-day restaurant features seven kitchens showcasing local and Asian cuisines. Sunday brunch features vintage champagne.
Modest cooking techniques are used to create contemporary Cantonese dishes at this Michelin-starred restaurant. Experience the Tea Salon or reserve a private dining room for a special event.
Filled with stunning glass sculptures from the lounge’s namesake artist, this venue offers Afternoon Tea, including an eight-course presentation, as well as cocktails, light fare and live music.


Sobelman's Pub & Grill
10352 N. Port Washington Road, Mequon, WI
Home to America's best Bloody Mary, Sobelman's Pub & Grill is a destination for fresh (never frozen) Black Angus beef burgers, house baked country butter rolls, and tons of delicious pub and grille style food. You'll love the friendly service, pleasant atmosphere, and a true taste of local cuisine. Best of all, it's just next door to our hotel!
Crave Bar & Food
10401 N Port Washington Rd, Mequon, WI
An upscale, relaxed atmosphere, Crave Bar & Food is a great place to join friends for some great food and cocktails. Watch sports on the big screen TVs, sip a cool locally brewed beer, and take a break in this newly renovated establishment. Just across the street and one block north of our hotel!


mild white cheese (do yourself a favor and add a drop or two of chimichurri). You could sample one of the Mexican or South American apple sodas ($2.75), which come across like bubbly candy, or the funkysweet Venezuelan lemonade ($2.50) made with — boiled and evaporated sugar cane juice that lends a vegetal flavor suggestive of rum. But these fairly saccharine beverages serve as a welcome contrast to the solid savoriness of, say, a “domino” empanada ($4.50), freshly made and still untouchably hot, with a crisp golden-brown crust and innards of soft black beans and molten white cheese. Or ($12), Venezuela’s version of beans and rice and the country’s national dish, which combines black beans, rice, cheese, shredded beef, and sweet plantains.
The centerpiece of the menu is, of course, its namesake: the arepa, of which Santarepa serves nearly a dozen. These cloud-like cornmeal cakes — filled or at least split open so you can stuff them to your heart’s content with practically anything — are served all day long. Breakfast versions here are brimming with beans and cheese; ham and cheese; eggs and a vibrant blend of onion, tomato, meat, cheese, and cilantro; or eggs, avocado, and cheese. The latter is called la favorita ($9.50), and it’s a filling and soothing balm, perfect for a morning jammed with too much news.
La vegana ($9) — Mendoza’s bestselling arepa — combines black beans, fried plantains, and avocado in a blend that is flavor-intense and nutritiondense, though it suffers texturally from all the soft, smooshy contents. Meat lovers will appreciate the carne mechada ($9), a minimalist work packed with deeply savory shredded beef. Or that whose name means “curvy queen,” by the way. The mild but rich combination of chicken, mayonnaise, and avocado brought to mind the finger sandwiches I’ve downed at innumerable weddings and baby showers.
If, like me, you suffer from decision-making disorder, sampler plates ($13.50) allow you to assess — in miniature versions — arepas, (remarkable corn pancakes, again vaguely sweet but sprinkled with grated cheese), and Latin American Hot Pockets: empanadas and These plates also include sides like those sweet-and-salty plantains or impossibly crisp and golden yucca fries that will make you momentarily forget the potato, hitherto your go-to for comfort carbs. For the less adventurous, breakfast features more typical scrambled-egg plates, while the lunch list includes two tostadas and a meaty sandwich made with nearly universal elements like lettuce, tomato, mustard, and ketchup.
Santarepa’s clientele varies pretty widely depending on the day and time. A random tourist may wander in, searching for coffee, while a multigenerational family occupies the large center table to celebrate papi’s cumpleaños. Savvy activewear-clad 30-somethings who’ve been biking their way around the city might stop in to refuel, while a gaggle of elderly ladies share gossip during an afternoon rainstorm on the breezy front portal.
This put me in mind of one of the late Jonathan Gold’s more quotable quips, a reminder that, especially at the table, “we are all strangers, together.” When rhapsodizing about the unifying nature of food, Gold was mostly talking about Los Angeles, but his idea of “cultures that live in the city who come together in this beautiful and haphazard fashion” can also apply, on a much smaller scale, to Santa Fe. Right now, Santarepa is part of a sweet little multicultural downtown cluster, with an upscale Italian restaurant for a neighbor and a Oaxacan joint just around the corner. Life is short, and you can only visit so many destinations in a lifetime, but with Santarepa’s help, you can take a little trip to Venezuela without leaving home.


Curly Tops Milk Chocolate 24cups
These delightfully sweet and creamy milk chocolates in yellow bonbon cups are specially packed into boxes; a fitting treat to enjoy on your own, to share, or to give as a gift. Open a box of Curly Tops and discover the irresistible burst of milk chocolate goodness. You’ll find that you can’t stop at just one!
Availability: Out of stock
Only logged in customers who have purchased this product may leave a review.
There are no inquiries yet.


Everyone’s talking about sugar. Obesity and Diabetes are exploding in the UK but the figures are scary. Did you know 1 in 4 of the UK population is obese (28% ) 2 out of 3 are overweight (63.4%) & 1 in 16 are Diabetic? We have the highest incidence of Diabetes in Europe. But it’s so much more than that. High levels of sugar disrupt our sleep, and make us HANGRY and comfort eat.
The great thing is research is showing us that with the right nutrition it is completely possible to return to normal blood sugars and lose the excess weight.
Because you can!
Don’t let anyone tell you different. Reducing or eliminating sugar from your diet is tough. Whilst the medical profession debate whether sugar is an addiction my clients do not. They report “feeling hungover, headaches, nausea and having severe cravings for sugar”. Sugar is an addiction. In fact you might be surprised to learn that sugar is addictive in a similar way to alcohol or nicotine. But with the right support you can beat it!
So what do I need to do?
Start learning where sugar is found, a bit about the different types and how to give your liver a rest!
A major source or sugar is processed foods. These foods are like ticking time bombs. High in fructose, low in fibre equalling a lethal combination. In fact Professor Lustig http://www.robertlustig.com/ argues processed foods are not food.! Unlike glucose which can be used for energy by all the organs of the body fructose can only be metabolised by the liver. If your liver has too much fructose it turns it into fat. This fat is absorbed into the blood stream as triglycerides (unhealthy fats) which increases your risk of obesity and heart disease or stays in the liver. Research suggests a fatty liver makes your pancreas work harder so then you have high levels of insulin in your blood and then this blocks a hormone called leptin which normally lets you know you’re full. However, eating whole foods fruits, vegetables, unprocessed complex carbohydrates gives you fibre and this is key to your diet I’ll tackle fibre more in a few weeks. For now just know without fibre fructose quickly gets absorbed into the liver and your body gets minimal nutritional value.
My 5 top tips to beat the sugar monster
Don’t see this as a diet you are taking steps to nurture your body
There are so many fabulous recipes out there to support you adopting a healthy lifestyle that will make you feel amazing. Take a look at Maria’s beautiful Chia pudding to start your inspiration. See Maria’s with love FB page.
Remove the temptations
So rid the house of biscuits, cakes, sweets, chocolates, sugary drinks and my downfall high sugar puddings. Avoid processed usually white starches. Pasta, rice, potatoes, and bread. Make sure any substitutes e.g. brown rice are unprocessed and high in fibre. Switch to whole grains: wild rice; lentils; beans; quinoa are healthy and satisfying. Read the labels for both the grams in product and % of product. As a general rule if sugar is in the first 3 ingredients leave it on the shelf!
Choose healthy snacks
A small number of almonds (unsalted) 4-5 will give you a great source of fibre, protein and healthy fats and leave you feeling energised.
Protein rich foods such as humus with some vegetable crudites.
Fruits such as berries, pears, small banana, green apple contain fibre, water and fructose which means the fructose won’t immediately be absorbed.
A square of dark chocolate kept in the fridge – take time to really savour it and see how much more you taste!
Know you’re feeding the habit
Eating sugar is often a habit. Habits have a cue, an action and a reward. The cue might be your cup of tea. The biscuit you will have with that cup of tea may still be in the tin when you’re your taste buds will react and send messages to your brain which releases Dopamine, the feel good chemical. Your action is to raid the biscuit tin perhaps taking 2 rather than one – I know I’ve been there! And then your reward is that delicious sweet taste and of course the Dopamine rush for a few seconds you feel great. Try changing the action perhaps having a cold drink instead & observe what happens to the craving. Do you need that biscuit now? ?
Monitor your Mood
Often we eat sugar to make ourselves feel happy when perhaps we’re stressed, lonely or sad. Keeping a journal noting how you’re feeling and when you’re craving sugar can be really helpful. Be ready for the sugar monster to strike by thinking ahead of alternative activities you can do at that time such as a brisk walk to boost the dopamine levels. I’ll talk more about this soon.
If you’d like a no obligation 15 minute consultation you can reach me at sallyforhealth.com or call +44 781 0623620
#healthyfood #plantbasednutrition #livewell #behealthy #healthyiswise #weightloss #lifestylechange #tastesbetter ##arbonne30daystohealthyliving #selflovejourney


he Flat Top Grill 475 is capable of producing enough food to feed the whole family in record time. The 468 sq. inch cooking capacity makes the Flat Top Griddle ideal for any family size that's limited on patio real estate and looking to cook what they can't on their kitchen stove. Three 12,000 BTU burners disperse heat evenly across the entire cooking surface eliminating hot spots and providing a consistent and delicious cook every time you light it up. The flat top grill is the ultra-versatile and perfect for cooking breakfast, lunch, or dinner.
- Includes flat top griddle
- True Seasoned Surface, non-stick & ready to cook
- Three 12,000 BTU stainless steel burners
- Matchless ignition system
- Grease management system for easy clean up
- Grease tray, catch bucket, and micro adjust griddle levelers
- Propane tank holder
- Adjustable leg levers
- Cold rolled steel griddle
- Griddle cooking dimensions: 24.5 W X 19.5 in. L (20.5” w/grease trough)
- Shelves up 56 in.
- Shelves down 32 in.
- Height to top of griddle 37 in.
- Over all 56 W X 20.5 D X 37 H in.
- Footprint: 28 X 18 in.
- Griddle Cooking Surface: 468 sq. in
- Overall Unit Dimensions: 40.5 in. 22 in. x 37 in.
- Total Output: 36,000 BTUs/Hr. Burner
- Warranty: 1 year


Dining in Omaha, Nebraska
Dine well. Live well.
You deserve a dining experience to savor. That’s exactly what you’ll get when you join our Omaha senior living community! Fountain View Senior Living provides all our valued residents with delicious, nutritious fare to enjoy in beautiful surroundings.
Our restaurant-style dining room features a wide vairety of freshly prepared favorites and daily specials. Our dining team can offer light meals or snacks in between open dining hours, if requested.
Enjoy a wonderful meal with friends in our lovely dining room. Pop into our Country Kitchen for a quick snack or coffee. Or experience an al fresco meal on our patio. No matter what you’re craving, you’ll find it when you dine at Fountain View!
Friends and Family Are Always Welcome.
Why not invite a friend or family member to join you for a meal? Friends and loved ones are always welcome in our beautiful dining room. Because sharing a meal is a wonderful way to connect with those you hold dear.
We print our menus ahead of time, so you can select the perfect meal to share with those you love.
In search of a place to gather and celebrate? Our private dining room can be reserved to enjoy a meal or gathering with a group of loved ones. This beautiful space is designed to allow you to enjoy one another’s company and celebrate the beauty of coming together for a special meal.


Originally appeared in
EARTH STAR MAGAZINE December 2004/January 2005
By Rosemary Gaddum Gordon, D.B.O., M.A.
Last issue we discussed what foods to eat. This issue we’ll explore ways to get the food to the eyes.
The eye, like the rest of the body, is nourished by what is in the blood. The blood fills up with nutrients as it goes by the digestive system, and delivers those nutrients to the organs, muscles, bones and nerves. It then returns with the waste products and delivers them to the sorting and dumping stations. It’s a bit like our food trucking and waste management industries. Like them its effectiveness depends on clear highways and efficiency at all the places of transfer. The highways, of course, are the blood vessels, where the traffic flow may be slowed down by congestion within the vessels or restrictions from the outside. As we age, our food-delivery system tends to become less efficient. So, the older we are, the wiser we need to be about how and what we eat.
There was an interesting study done by Mayor Pharmaceutical Labs which showed that when a substance is given in a tablet form, only 10% of it gets into the blood stream. If it’s given in a capsule then 20% gets to the blood stream, from a gel cap 30%, from liquids 50%, from sublingual drops we get 95% and from an IV, obviously, we get 100%. When we consider this, it becomes clear that the form our food is in when we place it into our mouths has a huge impact on how much nourishment we get from it.
When we are sick, soups and liquids are both comforting and the easiest form of nourishment for our bodies to absorb. We feed babies mushy foods like squashed bananas and applesauce for the same reason. If your digestive system is not working well, or if you need lots of a particular nutrient, this is something to bear in mind. Juicing and cooking foods makes them more absorbable. We get more nourishment from a glass of fresh carrot juice than from munching a whole bag of carrots and on eating a slice of bread than from chewing on grains of wheat. It’s generally tastier too. Our digestive systems still need fiber and chewy foods to keep everything moving along. However, it has to work harder and longer in order to get the nutrients into an absorbable state.
Eating is an important event for the body. We must eat to live. When we attend to what we are eating, the tastes, the textures and how it feels going down, we also get more out of the food. When we are reading or watching TV our mind is elsewhere. If the object of our attention is stressful or exciting then our nervous system will become activated and our digestion may be shut down.
Once the nutrients are in the blood stream, they are delivered to your eyes where they are unloaded and used. Relax, enjoy nourishing food and your eyes will get the sustenance they need.


Enjoy food from the lunch-, snacks- or à la carte menu in tranquil surroundings
At the Sirdal Høyfjellshotell restaurant you can enjoy a varied menu in a great atmosphere. In addition there is a bar here, and if you are lucky you will also experience live music. In the winter months this is also a popular place for after ski.
Sirdal Høyfjellshotell is also a venue for meetings, conferences and other events. And for special occasions you may like to book the Champagne bar!


KNIGHTS OF COLUMBUS LENTEN FISH FRY
Ash Wednesday, February 22, from 5-7 pm
Friday Fish Frys during Lent: March 3, 20, 24, & 31 from 5-7 pm
in the Parish Hall
Fried pollack, baked cod, fried shrimp, grilled cheese, mac & cheese, vegetable, cole slaw, dessert & drink.
Price: $12 for adults, $7 for children ages 6-12, $40 family max
Due to a significant increase in the cost of fish, we will NOT be offering All-You-Can-Eat. Cost above is per plate. We apologize for the inconvenience.


7 cups chicken or vegetable stock
5 scoops Red Beet Crystals
4 tbsp. unsalted butter
1/4 cup extra-virgin olive oil
1 large sweet onion, finely chopped
3 cloves garlic, minced
3 cups Arborio rice (1 1/4 pounds)
6 oz. young pecorino cheese, freshly grated (1 1/2 cups)
2 oz. goat cheese, for garnish (optional)
2 tsp. poppy seeds, plus more for garnish
- In a saucepan, bring the stock to a simmer. Add beet crystals to stock and stir until dissolved. In the meantime, in a medium pan, melt your butter into the oil. Add the onion and garlic and cook over moderately high heat, constantly stirring, until softened and translucent.
- Add the rice to the pan and cook, stirring, for 2 minutes. Add 1 cup of the warm beet crystal stock to the rice and cook over moderate heat, stirring, until the stock is nearly absorbed. Continue adding the stock 1 cup at a time, stirring constantly, until the rice is al dente and a thick sauce forms, about 22 minutes.
- Once risotto has reached proper thickness, stir in pecorino cheese and the 2 teaspoons of poppy seeds. Cook, stirring, until heated through; add a few tablespoons of water if the risotto is too thick.
- Spoon the risotto into bowls. Garnish with sliced beets, poppy seeds goat cheese (optional) and serve.


You Couldnt Dream it any Better
Capturing the flavours of food and the senses of the silver screen from the showbiz capital of the world. Combining the love of film and food to produce picture perfect memories. We bring you Hollywood Burgers & Shakes. Grilling out in Manchester 2021. #AlwaysHollywood
The Perfect Combo doesn't exist!
Enjoy our famous burgers along with a side of our Cheesy Chips!
We bring you Hollywood Burgers & Shakes. Grilling out in Manchester 2021.


Koivumäki Manor will serve you the best local food from our area. You can also enjoy beauty and old style of the manor in countryside of Kuopio Finland Lakeland.
Koivumäki has been daily meeting point and place to have good celebrations from years ago starting of Businessman Gustav Emmanuel Ranin. Our mission is serve the best tasting lunchin unique manor.
We have a passion, professionalism and the best service, we are listening tone of heart, bind to tradition.
Manor is opening at summertime and before the christmas and all year around for groups by appointment. Table rervervation needed everyday. Low season group size weekdays 6 person and weekends 20 person.
Come and enjoy traditional Finnish meals and atmosphere at Koivumäki Manor. You can have brunches, lunches, dinners and à la carte menus for a smaller and larger group.
Table reservation needed.
WINTER AND SPRING:
Lunch on every Friday at 11am to 2pm in January-March
Sun 21.3. and 11.4. lunch at 11am
Sat 1.5. Lunch on the first of May at 11am to 3pm
Sun 9.5. Mother's Day lunch at 11am to 3pm
Sat 22.5. Barbequing in the garden at 11am to 3pm
Sun 30.5 Sunday lunch at 11am to 2pm
Mon - Fri 31.5.-13.8. Summer lunch from 11am to 2pm, coffee shop from 10am to 4pm.
In the Footsteps of a Merchant: Lunch and Guided Tour
Guided tours on the following Wednesdays 2.6., 16.6., 30.6., 14.7., 28.7. and 11.8. at 10:30am
Wed 16.6. From Nature to Plate - Guided wild herb tour of the grounds of Koivumäki Manor and supper with coffee/tea at 5pm to 7pm
Fri 18.6., 2.7. and 30.7 Feeling Good
Thu 6.5., 17.6., 1.7., 12.8., 2.9., 16.9., 30.9. and 7.10 Tasting Kuopio - Sightseeing Tour
Fri 18.6. Barbeque evening at 6pm to 10pm
Fri 16.7. Barbeque evening at 6pm to 10pm
Phone: +358 17 3614 291


Not brewed, but fermented so it totally counts! My last batch of kimchi just ran out and the weather today is drippy and cold and generally crap, which is pretty much perfect weather for putting things in buckets to ferment.
I wish I could say that I got this recipe from my Korean grandmother. Nana was Swedish. Doesn’t matter! I spent a bit over a year in South Korea and didn’t quite manage to eat all the kimchi but I TRIED–oh how I tried. This recipe is a hybrid of several different ones I found once I came back to the States and messed with until it tasted almost as good as the stuff I remember at the lunch counter in the basement of the building I worked in. I don’t know if they made it in-house or what, but it was always super-garlicky and really sour: apparently I like my kimchi a lot sourer than most. Conventional wisdom says that kimchi the way I like it is past its prime and should be used up in soup and fried dishes but I say PFFFF. You can eat it however you want at any stage of fermentation.
When I’m a Korean grandmother I’m going to make sure my granddaughters make it EXACTLY LIKE THIS.
Here’s how it goes:
1 medium-sized head napa cabbage, cut into quarters lengthwise then sliced into 1-inch segments
1 c sea salt
1 lb daikon/mu (radish), grated. If you can get green radish, USE THAT. Its peppery, herbal flavor really makes the kimchi perfect.
2 or 3 carrots, grated
1 bunch green onions, cut into 1-inch segments
2 heads worth of peeled garlic cloves, chopped (more, if you want. Maybe you are a garlic-based organism too.)
1 2-inch ginger root, grated
1/2 cup Korean red pepper flakes
1/4 c shrimp paste or fish sauce
Dissolve the salt in 1/2 gallon of water and drop the cabbage in. Combine all other ingredients (seasoning mix). Go do something else for 3-4 hours and then come back and drain the cabbage. Rinse it well and press it to get as much water out as you can. Combine the cabbage and the seasoning mix, stir it all up very well, and pop it all into a jar or jars–LEAVE THE LIDS LOOSE. You know what fermentation does in a closed container. I have had fizzy kimchi and you probably don’t want that. Probably.
Let it sit out on your counter for 2-4 days or so, stirring daily, until it tastes sour enough for you. Then you can tighten the lid and put it in the fridge. It’ll get more sour and make more juice (which is perfect for soup broth), but slowly.
Yeast is not the primary thing that’s working on the kimchi, but it’s there. Mostly it’s a nice stew of lactobacilluses and acetobacter chugging away to lower the pH in the jar and I kind of love that it’s those same beasties I’m usually trying to keep away from my beer. I wish it was just that simple–give them something else to work on.
Oh well, that’s microflora for you. Now GET TO WORK, MICROFLORA! I made this nice pot of fermentables for you, so no lollygagging.


Pet Foods & Accessories
So we offer a selected range of pet foods and accessories such as collars and leads, shampoos and hygiene products, vitamins, chews and dental care products. We stock a full range of pet food but can provide next day delivery for most non standard orders.
Priory Vet Group recommend and supply Hills pet food for dogs and cats. We believe they offer the best quality diets money can buy and are the only pet food manufacturer with scientific evidence behind their specific range of food. We keep a range of food in stock but can order specific diets within 24hrs (order before 4pm).
Clients at Priory Vet Group can join our loyalty scheme an receive £5 off their first bag of food and their 6th bag free. Ask at Reception for details.


Some cuisines lend themselves to vegetarianism: Indian. Others do the opposite: German. But some cuisines are famed for their meat dishes and don’t get enough praise for their awesome veg dishes: Greek.
Souvlaki and lamb gyros is what comes to mind, right? And that’s true, you can barely walk a block in Athens without finding a little souvlaki joint, but Greek cuisine has so many wonderful vegetable dishes to offer too.
For starters, before we write off the souvlaki places, stop in and actually take a look at the menu. Many of them have vegetarian gyros.
The quality varies, sure. Some have falafel or halloumi cheese. My favorite had zucchini fritters. Others simply have lettuce, tomato and cucumbers. Still at 2€50 a pop, it’s hard to complain.
Beyond gyros though, Greek cuisine focuses on local vegetables a lot. Greek salads for instance come with tomatoes, cucumbers, peppers, feta, olives and capers. And they are fabulous. My absolute favorite was in Athens at a souvlaki place (go figure!) called Thanasis.
The thing I love most about Greek food is that a lot of traditional dishes happen to be meatless. So you can eat authentic and vegetarian at the same time. Dolmades for instance, are grape leaves stuffed with rice. And they are deeelish!
At the top of a mountainside in Exogonia, a small village in Santorini, I had a vegetarian meal at a place called Metaxi Mas, no special requests needed. They just have completely veggie dishes available. I was ecstatic!
In Santorini, you can get fava bean dip everywhere and it’s so tasty. Very simple, but a perfect way to start a meal. I prefer it warmed, but you’ll find it both ways. Topped with a few capers. Yum!
Vegetable fritters are everywhere: small places serving home style food and modern restaurants putting new twists on classics. Tomato fritters are especially popular on the island of Santorini.
For main dishes, there are stuffed tomatoes, which are whole tomatoes stuffed with rice and baked with olive oil and herbs.
Briam is a new dish for me, I’d never heard of it but it’s all veggies. I saw it on a menu under the title “Oil Based Cuisines” and figured that was a good enough reason to try it. It was lovely, one of those dishes with just a few ingredients, cooked so that you can actually taste each of them. Anyone who enjoys veggies has to try it.
And let’s not forget the wonder that is Greek yogurt. It’s eaten as breakfast or dessert with honey or jams. And when mixed with cucumbers, garlic and dill, it’s transformed into tzatziki. Tzatziki is eaten with anything; bread, vegetables, on gyros, anything. And I love it.
Desserts are generally a given for vegetarians but when in Greece, please make sure you’re eating your weight in baklava. That’s all I ask. You won’t regret it. I tried a few different kinds (conservatively…) and my favorite was a traditional type made with olive oil.
So fellow veg heads, don’t let the rumors of lamb on everything deter you from eating your butt off in Greece. I thoroughly enjoyed each and every bite and I can’t wait to get home and try making some of these!


Moldovan Deputy Agriculture Minister Anatol Spivacenco said on June 13 that no agreement was reached with Moscow to resume fruit and vegetable exports to Russia. "We had numerous meetings in Moscow with representatives of Russian sanitary and quarantine agencies, to whom we presented evidence confirming the quality of our products," Spivacenco said. "Unfortunately, no decision was reached." he added.
Russia suspended imports of Moldovan fruit and vegetables in 2005, alleging their quality was too low and that there was a too high a concentration of pesticides. Moldova had previously exported approximately 100,000 tons of fruit and vegetables a year to Russia.


TWO MICHELIN-STARRED RESTAURANT
chef ralf berendsen
Nothing on the plate is left to chance!
"For me, the profession of cooking is the most amazing thing in the world, provided you can work in an environment that allows you to turn your know-how and creativity into dishes that will thrill your guests. Restaurant Ralf Berendsen provides me with the ideal environment to achieve that."
RESTAURANT RALF BERENDSEN**
A never-ending quest for perfection
As head chef, Ralf Berendsen creates new dishes with his creative talent. More than ever, he is committed to honouring the individuality of classic products such as scallops, langoustines, pigeons, Bresse duck or Wagyu beef. Famous for his unique sense of perfect cooking times, he achieves absolute harmony in flavour, succulence and temperature perception.
4 gangen lunch: € 135
7 gangen diner: € 265
Wednesday to Friday arrival between 12h00 and 12h30.
From 14 October 2023 lunch on Fridays and Saturdays between 12h00 and 12h30 (no more lunch on Tuesdays, Wednesdays and Thursdays)
Wednesday to Saturday arrival 18h30, 19h00, 19h30 or 20h00
From 14 October 2023 we also serve dinner on Tuesdays.
A vegetarian menu is also available upon request.
Unfortunately, we cannot offer vegan options.
A little taste of heaven...
Bistrôt Le Ciel
"Franco-Belgian cuisine with global influences translated into dishes that are accessible and surprising." That’s how Chef Pieter Beurskens describes Le Ciel's cuisine.
The transparent interior features a subtropical tree that highlights the wealth of decorative objects in the space: ammolites, gogottes, crystals, minerals, petrified wood and gemstones made into jewellery by Jochen Leën. They are all natural and sophisticated references to our earth, whose distinctive presence permeates deep within La Butte aux Bois.
Of course, weather permitting, you can also enjoy our open-air set-up with the new outdoor bar. The terrace, surrounded by greenery, is the ultimate spot for enjoying a cocktail or classic gin and tonic.
MONDAY TO SUNDAY INCLUSIVE
Lunch: 12:00 to 17:00 (a 4-course menu can be ordered up to 15:00)
Dinner: 18:00 to 21:00 (a 4-course menu can be ordered up to 20:30)
Bites/aperitif: 11:00 to 23:00
Menu served per table only. A la carte possible up to 6 people, with a maximum of 3 choices per course.
Groups of 7 or more may prefer á la carte, provided the choices (max.3 per course) are communicated 24 hours in advance.
Dog policy: ONLY between 12h00 and 18h00 are dogs allowed inside and outside.
A vegetarian menu is also available on request.
Unfortunately, we cannot offer vegan options.
You’re always welcome for a refreshing cocktail
Our revamped cocktail bar is an oasis of inspiration and tranquillity, the perfect place to live and dream in the moment. From the characteristic Bar Papillon, you also have a view of bistrôt Le Ciel - the cosy heart of the hotel.
The gourmet bar menu offers several champagnes served by the glass, as well as a wide selection of cocktails. The bar also offers an exceptional whisky menu, featuring a wide range of The Macallan.
Monday to Sunday inclusive: 12:00 to 24:00
We serve last orders at 23:30 together with the bill so that our staff can start the next working day fully rested.
where you go is the key
Start the evening with our Halloween cocktail, created by our talented mixologist, that will tantalise your taste buds and warm your soul.
Our chef has created a compelling four-course menu inspired by the culinary secrets of the night. Indulge yourself and taste the delicious flavours of autumn.
4-course menu including Halloween cocktail at €110 p.p.
If desired, we will serve you a matching drinks package at €100 p.p.
A fully catered afternoon surrounded by the opulence and splendor of La Butte aux Bois. We take you into the world of luxury and wellbeing where various exhibitors will present themselves. The culinary afternoon will be provided by Ralf Berendsen (2 Michelin stars) and Pieter Beurskens. Accompanied by music, cocktails and entertainment, we offer you the opportunity to be part of this exclusive afternoon.
Tickets (limited availability)
Established in 1988, The European Fine Art Foundation (TEFAF) is widely regarded as the world’s preeminent organization for fine art, antiques, and design. TEFAF produces two fairs internationally—TEFAF Maastricht, which presents over 7,000 years of art history, and TEFAF New York, focused on modern and contemporary art and design.
© TEFAF MAASTRICHT
* Greenshell au gratin as an amuse bouche
* a delicate mussel soup with coconut and curry
* choice of mussels prepared the classic way or with white wine, served with fries, mayonnaise and our homemade mussel sauce.
We offer 2 options;
€ 49,50 per person including the mussels menu
€ 79.50 per person including the mussel menu + a festive start with bubbles, custom wines, water and a delicious cup of coffee to finish.
LOVE IS IN THE AIR!
14.02.23 we serve in “Le Ciel” and the atmospheric adjoining salons a loving 5-course dinner including 2 amuses.
( With Champagne aperitif, luxury accompanying wines, waters and coffee with friandises.
€220 pp )
ALL YOU NEED IS LOVE!
On Valentine’s Day, Ralf Berendsen** opens the doors to prepare a fantastic dinner.
Both the 6 course menu and a la carte are available to order during Valentine’s Day.
Sunday 24th and Monday 25th December 2023
- Reception between 19h00 and 19h30 with Champagne Bernard Rémy, indulgent amuses and afterwards a gastronomic 4-course dinner prepared by chef Pieter Beurskens & team, elegant accompanying wines, waters & coffee and Christmas friandises
- Musical entertainment
€ 255,- p.p.
Monday 25th and Tuesday 26th December 2023
FESTIVE & SOPHISTICATED INDULGENCE FOR THE WHOLE FAMILY!
Sparkling welcome between 12h00 and 12h30 in our atmospheric, festively decorated lounges.
Let the La Butte aux Bois team pamper you with:
- A refined selection of starters, including lobster & oysters
- A surprising velouté
- Three luxury main courses specially prepared for you at the buffet on plate with matching garnishes
- A tasty presentation of cheeses
- A festive & generously presented dessert buffet
- The guarantee for a relaxing afternoon
For your V.I.Ks (Very Important Kids) :
- A private buffet full of delicacies
- Santa Claus surprises these little gastronomes with a Christmas gift.
- Making friends under supervision with entertainment in their own ‘Kids Corner’.
25/12 € 165 p.p. including sparkling aperitif, selected wines, waters and mocha until 4.30pm.
26/12 € 165 p.p. including sparkling aperitif, selected wines, waters and mocha until 16h30.
VIKs (up to 17 years)
0-2 years free
3-6 years € 40
7-12 years €60
13-17 years € 155
including sparkling VIK aperitif and soft drinks.
Tuesday, December 26th, 2023
- Reception with a glass of bubbly accompanied by a delicacy
- At 7 pm Christmas in the atmospheric surroundings of Le Ciel: pampered amuses,
gastronomic 4-course dinner prepared by our Chef “Pieter Beurskens” & team
€110,- p.p. excluding drinks


Food Finders Mobile Pantry to Distribute Food to Oxford.
WHAT : Food Finders Food Bank Mobile Pantry will be distributing food, including fresh produce, an assortment of frozen items, essential non-perishable items, and breads to people in need in the Benton Co. area.
WHO: Anyone in need of emergency food assistance in Oxford and the surrounding area is welcome to attend. Call Food Finders at 765.471.0062 for income guidelines.
WHEN: April, 30th, 2021
WHERE: 502 S Michigan St. Oxford, IN, (Please enter food distributions south of St. Patrick’s Church on S. Michigan St./ S 400 E.)
WHY: Food Finders Mobile Pantry Program allows us to expand our outreach to Mid-North Indiana’s neediest and most underserved families. Designed to be a barrier-free distribution, our Mobile Pantries visit communities whose demand for emergency and supplemental food has outgrown the capacity of local food pantries.
This distribution has been made possible through the generosity of Warren Co. REMC
For more information about this Mobile Pantry distribution, please contact Alex Buckles at 765.471.0062 ext. 208 or email@example.com
About Food Finders:
Since 1981, Food Finders Food Bank, a member of Feeding America, has worked to provide full service programs that meet the nutritional needs of more than 160 nonprofit agencies in 16 counties across Mid-North Indiana. The food bank manages programs to secure additional food and nonfood products, provide food safety training, rescue food items otherwise wasted, and fund essential purchase product items. With the help of many, Food Finders continues each day to provide a hand up to those in need. In 2012, Food Finders distributed over 6 million pounds of food throughout Mid-North Indiana; a 116% increase since 2008. For more information contact Food Finders Food Bank, Inc. at (765) 471-0062 or visit www.food-finders.org.


Happy National Chocolate Chip Cookie Day! In honor of the occasion, I may have substituted the dried fruit in my favorite breakfast cookie recipe for chocolate chips. I'm a big believer in eating everything in moderation, and since these cookies get their sweetness from applesauce and honey rather than sugar, I consider them a guiltless grab-and-go treat!
- 1 large egg
- 1/4 cup unsweetened applesauce
- 3 tbsp honey
- 2 tbsp smooth peanut butter
- 1 tsp vanilla
- 1 cup whole-wheat or almond flour
- 3/4 cup old-fashioned oats
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 cup chopped nuts, such as walnuts, almonds or pecans
- 1/4 cup dried fruit, such as raisins or cranberries
*Option to substitute dried fruit for chocolate chips
- Preheat oven to 375 degrees.
- Beat egg lightly, and add applesauce, honey, peanut butter, and vanilla. Mix until combined.
- In a separate bowl, combine the flour, oats, salt, and baking soda. Add the dry ingredients to the egg mixture and stir until combined.
- Stir in the nuts and dried fruit (or chocolate chips!).
- Grease cookie sheet. Scoop the batter onto the cookie sheet and flatten slightly. Bake for 8 – 9 minutes. Makes about 20 cookies.
This is one of my favorite meal prep recipes, I usually double the recipe and freeze some for when I need something sweet! Whether you use dried fruit or chocolate chips, these breakfast cookies go great with coffee (but honestly, what doesn't?). What are some of your favorite clean cheat recipes?


I made this dish for my family and they LOVED it. They said it was better than the best Italian restaurant they have ever been to. I cook with love. My Italian heritage along with my creativity give me the instinct to create various dishes. Yes, you can can simplify it. You can’t really can’t mess it up. Is it worth the effort? But of course. [And its GLUTEN FREE] Mangia Bene!
Francesca “Mama Mangiamo”
MAKE YOUR ‘GRAVY’ [as we Italians call the tomato sauce]:
1. Saute a chopped garlic clove in OVOO [olive oil] for a few seconds
2. Add the diced tomatoes, stir.
3. Sprinkle into the “gravy”
– @1/2 tbsp garlic powder to taste
– @1/2 tbsp onion powder to taste
– @ a hand full of fresh chopped basil (or crushed dried basil will do).
– cayenne pepper (or crushed red pepper flakes)
PREPARE THE MUSHROOMS [12 sliced baby bellas or mushroom of your choice.]
1. Soak Mushrooms in the following mixture
– Cooking wine (I used about 2 tbsp Burgundy),
– 1 medium ONION sliced
– 2 crushed GARLIC cloves
– Salt and Pepper.
Heat pan to a medium heat;
Saute sliced onions in a little olive for a few seconds.
Add soaked sliced mushrooms, raise heat to med/high and stir until onions are caramelized [soft and brownish] this should take about 3-4 minutes.
PREPARE YOUR CHICKEN
[2 chicken breasts cut in half and pounded between wax paper]
1. Dip in egg wash which contains
– 1 egg,
– Salt and Pepper
– Parsley (chopped fresh or dried flakes),
– Water [or coconut water] to roughly double capacity of the scrambled egg.
2. Then dip in a mixture of flour (I used gluten free) which contains
– Salt and Pepper
– 1 tbsp of Basil
– 1 tbsp Paprika
– 1/4 tsp of Cumin (opt)
– 1 tsp each of Onion
– 1 tsp Garlic powder
– 1/8 tsp of Ginger (optional)
– 1/2 tsp. Cayenne Pepper (to your taste or ground red pepper) .
3. Let the chicken breasts rest.
BROWN THE CHICKEN BREAST OVER MED/HIGH HEAT
– Heat a heavy skillet to med/med high. (I used cast iron)
– Pour SESAME OIL (or your choice of oil) to barely cover the bottom,
– Add a tbsp of APPLE CIDER VINEGAR (optional)
– Add Chicken and brown on both sides
– Turn the heat down to medium (if using a cast iron you may need to add more oil to prevent burning) and let cook to brown on each side for about @ 10 minutes (depending on the thickness of the chicken breast). Keep an eye on them.
– Set them aside on a warm plate.
PREPARE YOUR EGGPLANT
1. Peel and slide lengthwise one medium size eggplant [size of a chicken breast.
2. Mix together and brush on eggplant
– Kosher or Sea salt,
– Black peppercorn to taste
– 1/2 tsp. garlic powder
– 1/2 tsp. crushed basil,
– 1/2 tsp.parsley,
– 1 tbsp of ITALIAN BLEND CHEESE (or your choice)
– add 1 tbsp of olive oil to the blend.
GRILL/BROWN THE EGGPLANT
Turn once or twice until softened.
LAYER FOR A BEAUTIFUL PRESENTATION
– Line a dish with fresh baby spinach leaves
– Place the cooked chicken breast on top
– Add a layer of ‘gravy’ (tomato sauce)
— Add a layer of eggplant and tomato sauce
– Sprinkle WITH Italian cheese mix.
– Layer the mushroom mixture
– Top with strips of roasted red bell pepper.
— Sprinkle with Italian cheese.
( if cheese is not partially melted place in a warm over til melted (or microwave)


In addition , the transportation cost of king crab is also very high, especially in order to keep the king crab fresh, many companies use air transportation.. So , what's the best way to cook alaskan king crab legs market price?.king crab atl.
That is to say, although the king crab is flooded, the fishing in the deep sea, the harsh environment for fishing, the wages of workers, and the cost of transportation have caused the cost of king crab to remain high for a long time, and it has also made the price of king crab far away when it enters the dining table. higher than other seafood.. So , does costco have king crab mcallen right now?.boil king crab legs.
Although eating a king crab is contributing to the earth, it has to be said that this kind of contribution really cannot be done.. So , how to make pre cooked alaskan king crab legs recipe less salty?.mechwarrior 5 king crab.
king crab atl.Ruler crabs reside in icy oceans and develop very gradually, but can live up to 30 years. The huge ruler crab is usually covered with thorns throughout its physique armor. The largest weight is usually 10 kilograms, and the most frequent one is about 3 kilograms. The ruler crab is all about 25 centimeters wide, as well as legs can stretch up to 1 colocar. The crab legs of king crabs are rich and soft and delicious, so it is more prevalent to eat crab legs of king crabs. In fact , the crab physique also has meats, but the meats is less delicious because the hip and legs.. So , how you can grille ruler crab cost?
boil king crab legs.The practice of ruler crab. So , who has
mechwarrior 5 king crab.Iced King Crab. So , how much protein in 1
Elements: One ruler crab, onion, ginger, garlic, cooking wines, soy sauce, salt, pepper, sugar, and parsley. Method: Add essential oil in the container, put the onion, ginger, and garlic into the frying skillet with 50% heat, after that add the king crab and stir-fry. Continue to add salt and stir-fry for about 10 minutes until fragrant. Intended for the seafood method, add cooking wines, soy sauce, sugar, pepper and appropriate amount of water, simmer for about 10 minutes on moderate and low heat, and the soup can be slowly dried.. So , are.king crab atl.
Alaskan Ruler Crab with Sesame Essential oil. So , how you can best prepare.boil king crab legs.
Ingredients: Alaskan king crab legs, green garlic, minced ginger, cooking food wine, salt, sugar, rice vinegar, pepper, water starch, sesame essential oil, water. snow vs ruler crab hip and legs cheaper in alaska?..mechwarrior 5 king crab.


Do Your Bit – Help Hungry Feed the Poor
Do your bit. Let’s end Hunger and Wastage.
Join Us as Volunteer or Donate Food
- Please make sure the food can feed at least 20 people.
- We need to be notified at least one day in advance.
- The meal should be a healthy one, suitable for children and adults.
- Our helplines operate between 10 am to 9:30 pm.
- Unfortunately we do not collect food that has been stored overnight due to food safety concerns
- We pick up food from anytime between 5 pm to 8:30 pm. We do not collect food that was stored overnight.


SAVOUR OUR FLAVOURS
Our ever-changing lineup of core and seasonally inspired kombucha are healthy, delicious and refreshing and celebrate the bounty of BC’s very best high-quality and locally grown fruits, flowers and herbs sourced straight from the farm. Fresh, authentic and made with care, every bottle/can of Culture Craft Kombucha is packed with healthy organic acids, antioxidants, enzymes, amino acids and B vitamins, all of which have the potential to help boost energy, detoxify the body and improve mood and immunity.
At Culture Craft, we are committed to only using the highest grade fair-trade teas, purified water, organic cane sugar and organic produce in all of our products to provide you with a delicious, refreshing and guilt-free beverage. For more on the local suppliers and purveyors we are proud to work with every day, check out our Down on the Farm page. Cheers!


Latin name: Daucus carota
A single carrot will supply all your vitamin A needs for the whole day.It's also a great food to nibble, being a much healthier pastime than grazing on potato chips. Research has also shown that this vegetable has a protective effect against ultraviolet light ( in other words they will help you look younger, longer). Chinese medical practitioners recommend eating carrots to give your liver more energy.
Carrot is energizing and antiseptic
Carrots will encourage healthy skin, hair, bones, eyesight and will also cleanse the body
Another benefit of carrot is on people with heart problem. It is believed that carrot may reduce risk of heart disease and certain types of cancer.


Trade secrets of professional party-thrower to the glitterati, The Hill Food Company
Feeling a bit rusty after a hosting hiatus?
We’ve enlisted professional help from Georgia Doherty, Leith’s-trained chef and founder of The Hill Food Company, which throws lunches and dinners for everyone stylish; from Vogue to Ganni to Anya Hindmarch. She shares her secrets to unflappable hosting and making sure your dinner party is remembered for all the right reasons...
How do you go about planning a dinner party?
I always start with the guests when designing the evening. I keep dinner parties fairly small because I don’t have a huge amount of space. Also, as my job is cooking for hundreds at a time, a small dinner at home is a nice chance to actually chat...
Then I think about what I feel like cooking and what’s seasonal. I always do sharing platters in the middle of the table because it’s the easiest and nicest way to cook.
The format would be; a drink I’ve made, like a jug of margaritas or a cocktail with some snacks, followed by a main with some nice natural wine. I almost always do 2 courses. If you have snacks then you really don’t need 3 and it’s too much washing up.
Canapes or snacks don't need to be formal. Put out a tray of lovely Lovely English cured meats of fish and bread or really good crisps and olives and let people help themselves. I cook for a living and I’ve learnt that simplicity and good quality ingredients are always a sure-fire hit. For the main course I often roast a chicken with big bowls of seasonal salads, barley or roasted potatoes with things from the garden and lots of herbs. Then I make 2 or three sauces to have on the side with whatever is best at my local market.
What are the secret touches that a host can add to make sure the dinner goes down as top notch?
A dinner party shouldn’t be too formal. Think about how to make your guest feel at home. This will keep them relaxed and having fun. Some ideas I love are having really comfy chairs not too crammed in and blankets if you’re outside for when it gets colder. End on a high with a simple pudding (I love meringues and seasonal fruit) and really good chocolates or truffles.
How do you make your table spectacular in a small-scale home setting?
I don’t necessarily have lots on the table, just lovely, quality tableware. I have a huge collection, none of it matching. Fabric napkins are essential… I grow lots of flowers in my small garden, so I always use them if I can. And of course, lots of candle light.
What are your secrets to stress-free hosting?
Prepare. Do all the prep the day before so that when guests arrive you can be with them. If you do want to do a last minute dish like steak, make sure everything else is prepped and just add sauce/dressing. I always set the table the day before so I can enjoy the process without worrying about waiting for the doorbell. Your guests can sense when you’re stressed out and it rubs off on people.
Design your menu around the ability to prep the food. There’s nothing wrong with making a really delicious lasagna with special ingredients and a green salad you dress as you serve.
What is the biggest mistake a dinner party host can make?
Trying to do too much. It might seem like a good moment to try and impress with a new recipe but there’s nothing worse than it going wrong at the last minute, so really consider keeping to tried and tested. People don’t come for dinner for a restaurant experience, so no need to overdo it.
Who would be your dream guests at a dinner party?
People I would be very nervous to cook for but would love to sit around a table with… Ruth Reichl and M. F. K. Fisher. Bella, my business partner, because she would make sure the cutlery was the right way round and everyone had enough wine. Then, of course, Mrs Potts from Beauty & The Beast because she knew how to host and sing at the same time; And my granny, because she tells very good stories and is the greatest cook I know. Lots of female cooks basically!
Where would we find you during late afternoon?
Realistically in the kitchen, probably picking herbs or doing the washing up. On a rare day off, I would ideally be having a bath or pottering around the garden with a cup of tea. I never wear my shoes when I’m in the garden and love to potter, picking the herbs and edible flowers that we use in the kitchen and weeding things that probably aren’t weeds.
Thanks to Georgia Doherty at The Hill Food Company. www.thehillfoodcompany.com


If you lack understanding of sound nutritional principles, you might feel intimidated and discouraged by the idea of eating healthily. It can be a lot to remember with so many nutritional needs that your body requires each and every day. The following is some info that can lead you in the right direction.
One important nutrition tip to follow is to eat your vegetables and fruits each and every day. It’s recommended by the USDA that you consume between 9 and 13 servings of fruit and vegetables each day. Although it sounds impossible, it is easy to consume that many servings. Orange juice, tomato sauce and apple sauce are all tasty ways to get your recommended servings in.
600-900 miligrams of garlic should be included in your diet daily if possible. Garlic is a powerhouse antioxidant that has proven to be an effective tool in the fight against cancer, diabetes and heart disease. Garlic contains natural properties that are deemed antibacterial as well as anti- fungal which aid in keeping your organs healthy. Try eating garlic every single day..
Fiber is something you should add daily to your diet. Fiber allows you to manage your weight because you won’t be too hungry. You can also lower your cholesterol levels. Eating fiber will also to decrease your risk of some forms of cancer, type 2 diabetes, and heart disease.
Try to get protein from non-meat sources. Protein is available in many forms. Nuts, tofu, beans, fish, and soy products all contain protein. Non-meat proteins can serve as the bulk of your meal, or you can eat them as a side dish or accent ingredient. Include many different kinds of protein in your diet to prevent you from being bored with the same kinds of foods.
These tips were written with the uninitiated and nutritional expert in mind. When you are planning your meals or shopping trip, keep these tips on your mind.


|View printer-friendly version|
|SUPERVALU Signs Letter of Intent With C&S Wholesale Grocers for Select Assets Previously Owned by Fleming Companies|
MINNEAPOLIS, Aug. 10 /PRNewswire-FirstCall/ -- SUPERVALU INC. (NYSE: SVU) today announced that it has signed a letter of intent with C&S Wholesale Grocers, Inc., for certain assets that C&S may purchase from Fleming Companies.
Final approval of C&S's purchase of the Fleming assets is anticipated to occur in the U. S. Bankruptcy Court within the next few weeks, and would enable SUPERVALU's purchase of the Fleming operations located in La Crosse and Milwaukee, Wisc., and Massillon, Ohio, and the assets associated with those locations. SUPERVALU also would assume ownership of the retail trade names Festival Foods and Sentry Foods, as well as licensing rights to the Jubilee Foods name in certain markets. Under the agreement, SUPERVALU would also acquire ownership of the Crestwood Bakery trademark and its related assets. The transaction is subject to regulatory approval.
"We look forward to completing this unique opportunity to leverage our distribution network in the Midwest," said Jeff Noddle, SUPERVALU's chairman and CEO. "We are excited to form new and valuable partnerships with retailers in this area, and remain dedicated to supporting independent grocers and their important position in the marketplace."
SUPERVALU is one of the largest companies in the United States grocery channel. With annual revenues approaching $20 billion, SUPERVALU holds leading market share positions with its 1,436 retail grocery locations, including licensed Save-A-Lot locations. Through its Save-A-Lot format, the company holds the number one market position in the extreme value grocery retail sector. In addition, SUPERVALU's highly efficient logistics operation provides the nearly $700 billion grocery channel with state of the art logistics support services. SUPERVALU currently has approximately 57,400 employees.
SUPERVALU's retail store network consists of 1,436 stores in 40 states, including 1,170 Save-A-Lot extreme value stores - 794 licensed stores and 376 corporate owned stores, including 58 combination stores and 97 Deals stores; 266 regional banners including Cub Foods, Shop 'n Save, Shoppers Food Warehouse, bigg's, Farm Fresh, Scott's Foods and Hornbacher's stores. SUPERVALU serves as primary supplier to approximately 2,500 stores, 29 Cub Foods franchised locations, and SUPERVALU's own regional banner store network of 266 stores, while serving as secondary supplier to approximately 1,400 stores.
The statements contained in this news release that are not historical fact are forward-looking statements and are made under the safe harbor provisions of the Private Securities Litigation Reform Act of 1995. Certain important factors could cause results to differ materially from those anticipated by such forward-looking statements, including the impact of competition, the nature and extent of the consolidation of the retail food and food distribution industries, the ability to attract and retain customers for the company's food distribution operations and to control food distribution costs, the ability of the company to grow through acquisition and assimilate the acquired entities, the execution of restructuring activities, potential work disruptions from labor disputes or national emergencies, the availability of favorable credit and trade terms, food price changes, general economic or political conditions that affect consumer buying habits generally or war-time activities, threats or general acts of terror directed at the food industry that affects consumer behavior, other risk factors inherent in the food distribution and retail businesses and other factors discussed from time to time in reports filed by the company with the Securities and Exchange Commission.
SOURCE SUPERVALU INC.


First rising to fame on TV’s Top Chef, Eric Adjepong has used his celebrity platform to continue his advocacy for African cuisine. With his ongoing appearances as a judge on other Food Network shows, he has become an ambassador of West African culture and its cooking, and the world is taking notice. From his time on Top Chef, through his appearances on Tournament of Champions and Chopped, the chef is known for prominently featuring his West African roots in his cooking. For Black fans, it’s always exciting to see the cuisine of the diaspora showcased and celebrated on mainstream cooking shows. Adjepong doesn’t know any other way to cook. These flavors and ingredients are a part of his life, so including them in his food is a natural approach.


Some of these ideas have been raging successes, such as my world famous Fourchachos.
Unfortunately, most of my culinary concoctions have been dismal failures. The cougar cheese bean dip, the "soul of the cookie", the microwave warmed Oreo, and the carbonated milk, just to name a few.
My latest idea came when I was talking to a friend about the possibility of making a Jell-O salad.
I said to myself, "Self, I would never voluntarily make a Jell-O salad for my own consumption."
After that I got thinking about the kinds of salads I might actually make.
Nothing really came to mind.
Whenever I have trouble deciding what to eat, pizza is my default fallback option.
I did a quick internet search to see if such a thing already existed...it did...but it looked super boring and stupid!
All they did was make a normal salad, and then throw in a bunch of pizza toppings, like pepperoni, olives, and mushrooms. That's not pizza!
I wanted my Pizza Salad to be significantly more awesome.
So what did I do? I took a salad...and I put pizza in it!
Was it any good?
Uh...yeah! That's why I'm blogging about it!
Want detailed instructions? Here you go:
1. Procure a salad.
2. Procure a pizza.
3. Dump the salad in a bowl.
4. Cut up several slices of pizza into little chunks.
5. Throw all those little pizza chunks in the bowl with the salad.
6. Add some grated Parmesan cheese if you want to be all fancy.
7. Liberally apply your favorite dressing/crazy sauce.
8. Scarf that bad boy down!
Go give it a try!
After you try it, come back and comment on how awesome it was!


Lose the Shoes Summer Sport Festival includes a sand soccer and sand volleyball tournament, registration is required for each. Whether you're an elite athlete or just want to enjoy some outdoor activity, these athletic events are tons of fun and family friendly.
There will be food vendors and music.
This event is sponsored by Kenosha Crew.EVENT CATEGORY: Public Events
Taste of Wisconsin brings the tastes, flavors and cultures of Wisconsin together on the lakeshore of Kenosha. There will be over 40 food and beverage vendors selling a variety of items such as cheese curds, Hawaiian pulled pork and ribs, waffle tacos, deep fried twinkies, bacon wrapped tater tots, and deep fried oreos among many more. There will also be a selection of traditional beers, wine, ciders, and smoothies. Food and beverage vendors accept cash.
Along with the many food and beverage vendors, this family friendly event will include live music. Over 80 musical performances are lined up for the festival weekend with music from all genres. Additionally there will be a demo center with cooking workshops and demonstrations, and a KidZone tent.
Admission to this public event is free.
The event is presented by North Shore Bank and produced by the Kiwanis Club of Western Kenosha.EVENT CATEGORY: Public Events


Choosing the best microwave can be a difficult task. They’re an essential part of the modern day kitchen, so you need to make sure you get one that’s right for you. But with such an enormous selection of options on offer nowadays, it can be a little bit daunting selecting the right microwave oven to meet your specific needs. For a start, there’s a huge range of features for you to consider before making your purchase. That requires research. And, well, that research takes up your valuable time and effort.
So we’ve put together this handy guide to make your life a whole lot easier. That’s because we’ve already done the hard bit for you. Our experts have trawled search engines, shops, and tech websites finding out the best microwaves on the market in 2019. You’ll find everything you need to know right here. From budget options right up to top-class, premium microwaves with groundbreaking technology, we’ve compiled this list of our ten best microwaves to buy in 2019. These microwave reviews will help you to make a properly informed purchase, and make sure you get the microwave that’s best for you. You can thank us later…
The Best High End Microwaves
These are the crème de la crème. The top of the pile. The best quality microwaves in the business. If you’re looking for premium quality, then you’ll find it in the microwaves we’ve selected below. With everything from built-in steamers to self-cleaning bulbs, these microwave ovens have the most unique, usable features on the market. Combining professional-level performance with designs that are perfectly suited for the home, you’ll find that all of these microwaves should meet any and all of your cooking needs.
- This Sharp “Combi Oven” gives you baking and grilling options as well as standard microwave cooking
- Massive 40 litre capacity
- “Auto Menu” options for instant cooking at the touch of a button
The Sharp R959SLMAA is one of our best pick microwaves. And with good reason. Designed with Sharp’s renowned expertise, this microwave oven represents a whole new level of convenience cooking. By far the best of its features is the fact that it’s a “Combi Oven”. Basically, this means you get both grilling and oven-baking options on top of regular microwave cooking. From cheese-on-toast, to birthday cakes, to run-of-the-mill ready meals, you can cook anything. The R959SLMAA microwave packs all of the functionality of a full-sized oven, as its conventional cooking mode uses the same technology as a standard convection oven. But it’s quicker and easier to use.
Sharp have really gone to town in ensuring this microwave offers as much as it possibly can. There’s an “Auto Defrost” mode which will weigh whatever food you place into the microwave, then instantly set the optimum defrost time. As a result, it’s one of the safest microwaves out there for defrosting food in. A whopping 40-litre capacity means it’s big enough to cook dinner for the entire family – you needn’t worry about hosting big gatherings with this in your kitchen. That’s not to say it’s not sleek, though. Sharp have impressively managed to keep this large microwave looking slick and stylish, and it’ll comfortably fit into pretty much any modern kitchen. “Auto Menu” options also allow you to quickly choose a food type and begin cooking in an instant. There’s even a setting that gives you the perfectly cooked baked potato at the first time of asking. No fuss, no hassle.
The Sharp R959SLMAA really is one of the best all-rounder microwaves out there. There are tonnes of features that we haven’t even been able to talk about here, including self-cleaning bulbs, humidity sensors that help keep food juicy, and selectable power settings up to 1050 watts. Considering the immense amount of features you get, we think the R959SLMAA is worth every penny. In fact, it does so much, you could probably ditch your conventional oven and just use this instead.
- Oven, microwave, grill and steamer modes for all your cooking needs
- Defrost food rapidly and evenly using “Turbo Defrost” mode
- Includes “Panacrunch” tray for the best oven-baked results
This is a whole lot more than just a good microwave to buy. The Panasonic NN-DS596BBPQ microwave has clearly been designed with innovation in mind. The experts at Panasonic have packed it with features, and as a result it offers pretty much everything you could ask for in a microwave – and a whole lot more to boot. A handy “flatbed” design ditches the standard turntable you’d get in a conventional microwave. This gives you a lot more space, meaning there’s plenty of room to cook large meals in the NN-DS596BBPQ. It can even fit a family-sized casserole dish. And the “Auto Cooking” mode offers you an array of options for instant cooking of different meals and foods – just input their weight, and you’re away.
While these features are handy, they might be just what you’d expect from a premium microwave such as this. But what you won’t have bargained for are the many innovations that Panasonic have packed into this high quality microwave. The “Turbo Defrost” setting is perfect for anyone looking for the most convenient way to defrost food. Unlike most microwaves out there, it also includes a steamer setting. The NN-DS596BBPQ will inject steam into the top of the microwave oven from a highly-efficient, built-in boiler. Steam cooking is just about the healthiest way to enjoy food, and with this microwave you can enjoy all of the health benefits and freshness of steaming – quickly and without hassle.
If you’re looking for innovative features that are different to others out there, then the Panasonic NN-DS596BBPQ is the microwave for you. With a masterful design, it really does take microwave cooking to the next level! Our experts love the wide range of cooking options on offer, giving you plenty of choice when it comes to cooking your next meal. In particular, the NN-DS596BBPQ is great for anyone looking to blend a healthy lifestyle with quick, convenient ways to cook thanks to the top-quality steamer. And for restaurant-quality oven cooking, the included “Panacrunch” baking tray gives you roasted food that’s crispy on the outside and juicy on the inside. You’re never limited in what you can cook in this microwave.
- Oven-like reheating with included crisper pan
- Intelligent menu options for rapid reheating of almost any food
- Save custom settings for the foods you cook the most
- Even oven cooking in less than time than ever with “HotBlast” technology
- “SLIM FRY” mode gives you fried food that’s healthy
- “EasyView” door lets you check on your food without stopping the cooking cycle
The Best Mid-Range Microwaves
If you’re looking for a microwave that has some premium features and functions, but isn’t quite at the top end of the price scale, then we’ve got three fantastic options for you here. There are a range of features that you might see in the very best microwaves on the market, but at more modest price points. With plenty of auto cook options, huge capacities, and even self-cleaning functions, these microwaves will fit nicely into any modern kitchen.
- Sleek, stylish design looks fantastic in any kitchen
- Fan-assisted convection oven and grill for conventional oven cooking and grilling
- 10 auto cook menus for quickly cooking a variety of foods and meals
- Quick and easy built-in steam cleaner
- 10 power levels for optimised cooking of a variety of foods
- 5 auto-cook options for a range of foods including meat, fish, and vegetables
There’s so much on offer in the Daewoo Microwave Convect Oven. Perhaps most unique is the fact that it cleans itself. Yep, you read that right. It cleans itself. It includes an “Easy Steam Cleaning” function that cuts through dirt and grease without you having to do a thing. Just fill a small bowl with water, hit the steam cleaning button, and your microwave will be spotless and ready to use again in just 10 minutes. But for it to need cleaning, you’ve got to cook in it first. And Daewoo have given you loads of different options for convenient, hassle-free cooking and reheating.
The built-in convection oven gives you all the power of a full home oven. And 5 auto-cook options for roasted beef, roasted pork, roasted chicken, baked fish, and baked vegetables are great for quickly getting the right settings for preparing the perfect oven-cooked meal. A selection of 10 different power levels means you can tailor the power and intensity of the microwave’s cooking cycle to the food you’re making. This high quality microwaves also boasts an “ECO” standby mode that uses less energy when on standby, a spacious 28-litre capacity, and a grilling mode for quick and tasty grilled foods.
It’s no surprise that one of our favourite features of the Daewoo Microwave Convect Oven is its self-cleaning feature. Combined with its super-convenient auto cooking options for a variety of different foods and meals, this Daewoo microwaves is one of the best microwaves for people who value their time and don’t want to spend ages cooking meals or cleaning their appliances. It’s not just convenient, though. With fan-assisted convection oven cooking and a range of power settings for different foods, this microwave produces top-quality results every time. Which means you can prepare a wide range of delicious meals safe in the knowledge that you’re getting food of an impeccable standard – and quickly, too.
Klarstein Brilliance Pro 43 Microwave
- Huge 43-litre capacity for cooking even the biggest meals
- Brushed stainless steel design is stylish and durable
- Microwave, grill, and convection oven options to meet all your cooking needs
The Klarstein Brilliance Pro 43 is everything a microwave should be. It’s not got tonnes of different functions, but that’s what makes it such a good microwave to buy. You don’t need to spend ages learning how to use different features or cooking modes. And that’s not to say that it isn’t versatile. With three different ways to cook (microwave, convection oven, and grill), you’ve got all you need to make a three course meal in this microwave. It’s supremely spacious thanks to a massive 43-litre capacity, so you cook everything from pizzas to roast chickens to even large casseroles in the Klarstein Brilliance Pro.
Like many microwaves out there, this Klarstein microwave also includes auto-menu options for instant cooking of a variety of foods. A brushed stainless steel design is particularly stylish, and will slot nicely into even the most modern kitchen. It also has 1000 watts of power, which is more powerful than a lot of microwaves at this price point. As a result, you can quickly and easily cook and reheat food in less time than ever. Its control panel is straightforward and easy to understand, which makes this a good microwave to buy for those who value simplicity. The Klarstein Brilliance Pro removes the hassle when it comes to cooking.
If you’re looking for swish innovations and quirky features, then the Klarstein Brilliance Pro 43 probably isn’t for you. There aren’t any overly-complicated functions or complex cooking modes. But where the Klarstein Brilliance Pro 43 microwave really excels is in the basic stuff. It’s still got three different cooking modes, giving you plenty of different ways to prepare meals. It does everything a microwave should, and it does it delivering superb results every time. It’s great for cooking big meals thanks to its large capacity, and the 1000-watt power means you can reheat food super-quickly. One of the best microwaves out there for anyone looking for straightforward, top-class usability.
The Best Budget Microwaves
Sometimes, you don’t need tonnes of swanky features and functions. You just want a quality microwave that does what you need it to do, and does it for a price that doesn’t break the bank. Well, here we’ve picked out a selection of our top value-for-money microwaves that will still provide you with excellent performance, but will leave you with a whole lot of change left over. There’s a range of fantastic choices for workplaces, small kitchens, and those who are just looking for a bargain microwave that still does the job.
- Compact design is great for kitchens where space is at a premium
- “Dual Wave” technology ensures even cooking every time
- 7 power modes for cooking a wide range of foods
The Daewoo QT3R has been designed to optimise space. And that it certainly does. Its super-compact design is brilliant for small kitchens, camper vans, and student accommodation. But, given its small stature, we were a little concerned that a microwave this small might not have quality cooking power. Well, we were wrong. Even though it’s only got a relatively low 600 watts of power, Daewoo have equipped the QT3R microwave with “Dual Wave” cooking technology. This prevents there being cold or uncooked areas of food, and ensures anything you cook in this microwave is heated through evenly and safely. And surprisingly quickly, too.
It comes in both an all-white design and white and pink. So you’ve got a bit of choice when it comes to colour options and customising how you want your appliance to look. What’s so unique about the Daewoo QT3R is that it’s incredibly versatile and lets you cook a huge range of foods. It’s got 7 different power modes, meaning you can defrost frozen meat, cook ready meals, or even prepare fresh food. You don’t usually get such a range of options in a microwave this compact. The Daewoo QT3R is a cheap microwave in terms of price, but it’s got enough quality to make it fantastic value for money.
As far as budget microwaves go, this is one of the best ones out there. It’s main plus point is its compact size. Students would love this microwave oven as a space-saving way of cooking in student accommodation. It’s also perfectly suited for camper vans or small kitchens where space needs to be maximised. And despite its size, we’ve been incredibly impressed by just how well it actually cooks. The Daewoo QT3R is the best compact microwave out there.
- Top-quality auto cooking options
- Auto-defrost quickly defrosts frozen meat, fish, and veg
- 800 watts of power for quick reheating
You’d be hard-pushed to find a microwave at this price point that offers so many options. Our experts loved the Vytronix VY-HMO800 simply because they were so surprised at its fantastic versatility. As well as being a quick, high-quality microwave that does everything you’d expect it to, it also comes loaded with a wealth of additional functions designed to make your life that bit easier. Auto-defrosting is a speedy and hassle-free way of safely defrosting a variety of frozen foods. There’s also 800 watts of power on offer, which is particularly high for such a low price microwave. As a result, you can enjoy rapid reheating.
It comes with a range of auto-menu options that are second-to-none. Remove the guesswork when it comes to heating food, and simply select the VY-HMO800’s instant settings for cooking rice, potatoes, pizza, popcorn, and much more. The results are fantastic and precise every time. This Vytronix microwave also offers multi-stage cooking, meaning you can instantly go from defrosting food to ensuring it’s piping hot and ready to eat in the same cooking cycle. There’s also a child safety lock, stylish metallic design, and roomy 20-litre capacity for cooking larger meals.
We think this might be the most versatile budget microwave out there. The Vytronix VY-HMO800 Digital microwave oven offers such an extensive range of cooking options, but at an affordable price that you’ll scarcely believe. Particularly good for those looking for the extra convenience of a microwave that can not only reheat to very high standards, but also defrost and instantly cook a range of foods at the touch of a button. Very impressive, and a great microwave to buy for those searching for the best value.
- Top-class grilling with high-quality grill mode
- A huge 950 watts of power for super-speedy reheating and cooking
- “Eco Mode” for saving power
By far and away the most unique feature of the Toshiba MW2-AG23PF microwave is its fantastic grilling function, meaning you can cook delicious burgers, cheese-on-toast, or whatever else takes your fancy – quickly and without hassle. You’d usually end up paying twice the price of this Toshiba microwave to get such a quality microwave grill mode. So already this Toshiba microwave sets itself apart from lots of other budget microwaves on the market. It offers a lot more than just that, though.
Defrost modes that let you defrost food by both weight and time make thawing meals and ingredients super-easy. And this microwave also stands out thanks to its high power. With 950 watts, reheating and cooking food in a value-for-money microwave has never been so speedy or simple. As well as this, there’s also a large 23-litre capacity for cooking large portions and an “Eco Mode” for preserving energy.
It’s rare that a low price microwave would include a grilling mode. And it’s even rarer to find that the grilling mode in question is fantastic and delivers excellent results. This alone earns the Toshiba MW2-AG23PF a spot in our selection of the top 10 best microwaves out there. But the fact it’s got so much more to offer really does make it an excellent choice for those searching for a versatile microwave that won’t break the bank. From clever defrosting functions to ultra-powerful reheating, this value microwave is functional enough to slot into even the most modern of kitchens.


Sugar & Wheat Flower
We are one of the leading suppliers of Premuim Wheat and Sugar from different sources
The sugar quality of ICUMZA 45 is known for its pure taste of sucrose and white color. The Brazilian sugar is dry, sound, homogeneously granulated, and of marketable quality. The sugar does not easily go under microbiological contamination and chemical contaminants etc. The sugar we offer could be widely used for making cakes, desserts, and sweet dishes.
We provide the best quality of ICUMZA 45. We are the leading suppliers and importers of 45 in UAE.
Our packing sizes:


The proportion of people who had to skip a meal because of lack of resources varies considerably by ward.
Gender, age and location impact resilience and food security.
A further investigation into the relationship between gender and food indicates that 49.57 % of the sample were deprived in the food dimension – 54.36 % of those were men and 45.64 % were women.
– 55% were worried they would not have enough food to eat.
“She tries her best to give her children food, but she does struggle with finding food so relies heavily on her garden”
– Reflections from our enumerators in the Solomon Islands.
“Because you cannot have money but you can still eat, you can go fish and get a fish that would cost someone in another country much more.”
– first name last name, reflecting on the importance of resources (beyond money) for food security.


Meet the Team Behind the Scenes
Top row: Elaine Fiore: Food Conservation Alliance, Melanie Mason: Florida Dept. of Agriculture and Consumer Services, Joanna Berens: Sustainable Events Network, Florida and the Caribbean
Second row: Kim Charick: EPA Region IV, Heather Armstrong: Recycle Florida Today, Chris Snow: Recycle Florida Today,
Third row: Dan Meeroff: Florida Atlantic University, David Hill: Recycle Florida Today, Lokesh Ramamoorthi, University of Miami
From education to government agencies and non-profits, our team represents a variety of sectors who connect through our shared passion for conserving food. In February 2020, we had the unique opportunity to engage in an interstate dialogue about the reduction of food waste with California. Tracy Delaney, Wendi Gosliner and Savannah North, who were pivotal in spearheading California’s Food Waste Prevention Week, shared their success. Inspired by their work, our Florida collaborative was charged to make Florida’s Food Waste Prevention Week a reality.
Florida Food Waste Prevention Week was created to raise awareness and inspire action to prevent food waste, save money, reduce hunger and protect the environment.
It is our privilege to host Florida Food Waste Prevention Week. We are beyond happy you have joined us!
Print, share with your organization or individually and post. Tag us @SavetheFoodFL


75 grams of liquid soy sauce is condensed into 20 grams of Crystallized Shoyu, making it a potent condiment that can be shaken on grilled meats, pasta, pizza, rice, or toast. This naturally fermented condiment has one-sixth the sodium of its table salt equivalent.
It's great for camping or traveling on-the-go to avoid leaks or hold ups at the airport TSA security line.
- Ingredients: Soy sauce, wheat, sea salt, xanthan gum
- Capacity: 0.7 oz
- Dimensions: 1"D x 4"H
- Material: Glass bottle with plastic top
- Made in Ishikawa, Japan


One of the first things that Ady Tirthdas remembers as a kid was eating his lola’s special jamon.
It was salt-cured, not unlike the ones in Spain that pork connoisseurs devour. Nope, not the kind sold by Pinoy commercial brands that reek of cloying syrup and caramelized pork fat.
“We are a big family, and I have a lot of cousins so gatherings are frequent — and we get to eat lola’s ham,” Ady tells DNX.
Lola is Stella Gamboa Tirthdas whom Ady remembers for her culinary magic — no small feat given that her skills were often put to good use every time there’s a family affair, which would happen every three months.
Ady remembers those events too well (“I love eating,” he confesses), especially that jamon.
In fact, that food memory has somehow been seared into his brain and impressed him so much that he decided to pay tribute to his grandma when the right moment came.
And that came when he opened his own street-side casual dining restaurant, Ichiraku Ramen-nan in Basel Street, Helvetia Heights.
Ichiraku is, as described by the chef himself “not authentic” Japanese; it is rather a combination of a Filipino-Japanese eatery, a ramen house with a Pinoy twist, a Negrense flavor.
Chef Ady admits that he opened Ichiraku to give himself and others a cheaper ramen alternative, with a flavor that is as close to the original as possible.
“I wanted to give myself — and others — a cheaper alternative since a bowl of authentic ramen is expensive,” he says.
One controversial choice he did was substituting the noodles for pasta which could earn gripes from purists.
But for a bowlful of goodies within the P138 to P159 range, Ichiraku Ramen is a hit among those looking to unwind in an unpretentious environment (ambience is the street itself, with overhanging branches and the occasional whirr of the car engines being tinkered in a nearby talyer).
Never mind the pasta substituting for ramen noodles. The key is in the ingredients – locally-sourced, quality products that high-end restaurants are using: from the eggs, to the soy sauce, to the bread crumbs, and meats. Ichiraku does not scrimp.
And then there’s the technique.
Chef Ady grew up in a household where food prep and technique is key, and where enticing smells of meats smoking or curing would invariably waft from his lola’s kitchen. That – plus his considerable background in the culinary arts first as student of the hotel and restaurant management of La Consolacion College, and then as alum of the Institute of Culinary Arts of the University of St. La Salle – has inspired him to pay tribute to Lola Stella’s cooking, and including lola’s classic bacon belly.
“My version is smoked, so there’s less salt flavor because I tweaked (my recipe) to fit the Negrense palate. But everything else – like the measurements of the ingredients – it’s all tribute to my lola because I grew up enjoying her cooking,” Chef Ady says.
SELLING LIKE PANCAKES
As the DNX team is hunkered down (or more like comfortably seated) by the roadside diner, a large stainless stock pot is emanating the unmistakable smells of chicken broth, the base of the two ramen options offered by Ichiraku: Karaage Tori Shio Ramen (P138), and Sumōku pōku Shio Ramen (P159). Then, Chef Ady’s partner, Brian opened a plastic bin where a big slab of pork is (sumoko poku, a large hit, we later learn) and started slicing the slab into manageable bits.
Behind us, customers were already queueing (this was a full 30 minutes before opening time, mind). This is par for the course, we learned, as the sheer number of people lining up for a bowlful of Ichiraku Ramen never seems to wane.
And it looks like the trend is not likely to change.
“We can dispose of a high of 160 bowls of ramen a day, or a low of 130,” he says. During worse days, say, when there is inclement weather – like unrelenting rains for days – Ichiraku sells “only” 90 bowls.
Service is naturally slow when there’s that flock of people waiting for their bowl of ramen. So much that Chef Ady recommends coming to Ichiraku at 9 p.m. onwards “to avoid the rush”.
Chef Ady also does not believe in short cuts, and the amount of prep time that goes to his dine-and-go venture could compete with any high-end resto.
Service time starts at 5 p.m., but the prep time for the operations start a full 12 hours before that (the chicken stock that serves as base is already prepared 12 hours ahead, while the karaage tori is cooked fresh everyday).
Appreciative customers keep coming back for a bowl of noodles (plus a side order of extra chicken or pork, whatever catches their fancy at the moment).
GIVING A LEG UP
Chef Ady’s wildly popular business venture did not exactly start that way. Like most young entrepreneurs, his ventures were often a hit-and-miss affair.
Ichiraku is not exactly an overnight sensation, although it might seem like that in the outset.
Rather, it was one of the concepts of Chef Ady’s Philippine Culinary Operations Consultancy, a start-up and turnaround consultancy firm for aspiring food entrepreneurs, or for those whose business is on the brink of insolvency.
“We give ideas and concepts, and time and motion studies for start-ups,” he tells DNX.
It is a way, he says, of giving back since he knows how it was to fail.
The chef excuses himself. At this point, more people have lined up for Ichiraku’s version of the Japanese ramen.
As we pack up, the smells in the kitchen have brought the boys to the yard.
Chef Ady’s day is about to start.
Ichiraku Ramen-nan is located at 1360 Basel Street, Helvetia Heights, barangay Villamonte. It opens from 5 p.m. to 12 a.m.