Over the past 15 years we’ve remained true to our commitment to putting our customers first, focusing on high quality meals with fast and reliable service. Whatever the need, we remain flexible and will customize any solution to meet your needs.
Whether you need to feed five people or 500, the experienced team at All About Lunch can deliver – even at the last minute. Our commitment to variety, value and quality ingredients means you can feel good about choosing our deli.
I love All About Lunch! I use them all the time for my company meetings. They're on-time, set up everything and the food is fresh and fantastic.– John A.
All About Lunch is fantastic! They’re food is fresh and delicious, their attention to detail is superb, and their customer service is spot-on.– Tracey K.
Everything was fantastic! Both the chicken and lasagna were a huge hit. Thanks again for helping us set up. You guys really go above and beyond and its always so appreciated.– Lauren E.
Just wanted to let you know all the dishes you made for the lunch this afternoon were very well received. Coming from our group of "foodies", that is a big compliment.– Terry P.
The lunch was great, received a lot of thanks/compliments and I referred all to you while I was talking to everyone.– Gene
All About Lunch is absolutely extraordinary, from their first-class service to their world class food. We never have to worry about our catered events when AAL is catering.– Melanie D.
I was very impressed with the presentation and your thoughtfulness in supplying a table cloth and the additional touches to make the breakfast special. You have my vote!– Susan T.
The food was delish! Many compliments on Ms. Betty’s Ziti! Everyone wanted to know who provided the food. Also received many compliments on the Michigan salad...– Cindy K.


Almond milk is very rich and well balanced in nutrition which helps you to always stay healthy through life.
- Unsaturated fats are essential for a healthy life. Most of common diets are not well balanced (too rich on saturated fats).
- Vitamin E helps to protect cellular membranes
- Manganese is very important for the healthy functioning of the brain and nervous system
- Vitamin B9 (folate) is essential to the normal development of unborn baby’s spine, brain and skull
- Cooper is essential for anti-oxidative process
Almond milk has a rich, creamy texture with a smooth mouthfeel sensations. It feels as if you're flying in between the clouds. Especially after drinking almond milk, it doesn't leave any sourness, astringency or pungency.
View Nutritional FactsClick to view!


Dt Gauri KapoorDietician
- M.Sc. Food and Nutrition (First Division)- Amity University Noida
- Post Graduate Diploma in Dietetics and Public Health Nutrition (PGDDPHN)- Lady Irwin College, Delhi University.
- B.Sc. Home Science (Hons.) with specialization in Food and Nutrition- Lady Irwin college, Delhi University.
- Certified National Diabetes Educator- Dr Mohan’s Diabetes Education Academy of Diabetes (DMDEA).
- Trained Food Safety Supervisor- Fostac, FSSAI.
Dt. Gauri Kapoor has interned in the Dietetics department at Max Smart Hospital, Saket and completed her Masters Dissertation on ‘Nutritional Requirements during Pregnancy’. She has also attended numerous seminars on diet and disease, Nutrition during covid, Food safety etc. among others. She has completed training in Catering and COVID- Food Safety Supervisor (Fostac) held at Lady Irwin College. She is also a Nutrition counsellor at Vishwas Foundation, a Non-Profit organization for the underprivileged in Kanpur, Uttar Pradesh.


It was over twenty years ago we enjoyed our first meal from La Tapa’s owner and executive chef, Alexandra Ewald, when we where fortunate to have her cater our wedding. The food and service was fabulous despite it being her very first attempt at catering. Years later Alex opened La Tapa in down town Cruz Bay, St. John.
La Tapa describes their food as contemporary mediterranean with its own personal interpretation. Over the years we visited La tapa often and always came away extremely satisfied. On our recent trip the menu included a special Ceviche dish that was absolutely fabulous. Others in our group enjoyed additional specials including the lamb chops and wiener schnitzel. The schnitzel was tender and crispy and served with a delightful side of manchego mash potatoes and the chops where done to perfection. If you are looking for a fine dining experience while on St. John, La Tapa is worth a stop.


Name: portable pressure cup
Application: outdoor, office, car
Specification: 66 m * 260 mm
Capacity: 300 ml
Plastic parts: food grade pp
Filter material: 304 stainless steel
USES: hand-brewed coffee, tea and fruit
Take out the inner tube:
Slowly pour in the hot water and wait for 3-4 minutes.
Screw the bottle to make
Add proper amount of coarse grinding
The amount of water is lower than the interior
Screw the inner tube and the cover on
Finish the delicious coffee.
The coffee powder. (not more than 25g) get up and slowly press down on the bottle.Make sure the small lid is open.


Easy Hearty Turkey Soup
- 1 lb ground turkey
- 3 cups of 50% less sodium beef broth
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 medium chopped onion
- 1 14.5oz diced tomatoes
- 2 cups spinach (optional)
- ½ tsp garlic powder
- (optional) 1-2 green chopped green onions
- 1 tsp basil
- 1 tsp parsley
- On medium heat, sauté the onion until translucent, about 5 minutes
- Add the celery and carrots. Sauté for about 10 minutes.
- Add and sauté ground turkey until browned.
- Add beef broth, diced tomatoes, basil, parsley, and garlic powder. Bring it to a boil.
- Reduce heat to simmer for 30-45 minutes or until the carrots are tender.
- Add salt and pepper to taste and add the spinach and cook for another 2 minutes.
- Serve and garnish with the green onions
*You can use other types of meat based on your preference
*Feel free to add any other vegetables. I’ve previously made it with mushrooms and green peppers
*If you don’t have beef broth, you can use chicken, vegetable broth, or bouillon cubes


9491 Bayshore Road North Fort Myers, FL 33917 239-543-1255
Where Quality & Service Is A Family Tradition!
Welcome to Lawhon's Grocery & Meat
We are your neighborhood family butcher shop, bringing back old fashioned customer service and value. We provide fresh cut steaks, chops, chicken, homemade sausage, fresh produce and so much more. Our service hasn't changed since we opened the doors in 1976 and we're still family owned and operated! We offer the best in quality meats and fresh produce. Let us put our experience to work for you. Like us on Facebook!
For more information please:


Black and white labels aren’t productive
By Hannah Jump
The prospects for our planet are a bit shit – livestock produce more than 526000kg of excreted waste per second. This all adds up, livestock and their byproducts account for 51% of all worldwide greenhouse gas emissions per year. And if you don’t like being greedy, then think about the fact that the land required to feed a meat-eater is 18 times more than that needed to feed a vegan.
We need to be more vegan. I’m not suggesting that everyone should be vegan. I am suggesting that everyone should be more vegan. If everyone reduced their consumption of animal products the world would be a happier place. But the fact is that ‘doing’ vegan intimidates many who have considered it. Veganism is often perceived as a fad – one belonging to ‘middle-class’ hippies and health obsessed ‘clean eaters’. But it needn’t be.
I think that more people would consume fewer animal products if they knew that they didn’t have to commit to being a full-time vegan. The idea of consuming absolutely no animal products under any circumstances freaks people out. But diets need not be binary categories; there is a spectrum from eating meat to being vegan.
Humans create identity by organising themselves into groups. Our behaviour – what we do and don’t do – helps to enforce our identity. It helps us to know where we stand, and (more particularly) where we don’t. Freud argued that communities enforce their identity by behaving in a relatively harmless, but nonetheless aggressive, way to those most similar to them. This is an instinctual process which makes sure that the unique core of the community identity is not threatened.
This identity-preserving phenomenon seems to extend to those with different dietary choices. Vegans, vegetarians, and meat eaters all debate with one another. Vegans and vegetarians might feel awkward ‘coming out’, and those they are telling might feel the need to defend their love for a steak sandwich. In this case, the process of grouping and othering is harmful as it stops people trying different things. Sometimes, it’s okay to want to be a bit like ‘them’, but still retain the core of ‘us’.
So forget the binary labels; everyone just be a bit vegan. For those of you out there who love bacon, you can eat vegan food all the time, and just eat bacon when you want bacon.
For those of you that can’t give up chocolate, keep chocolate in your life but give up animal products. For the cheese lover, how about cutting down on dairy milk? All it takes is creativity.
Here is what you can do to be more vegan:
- Begin by eating two vegan meals a day. Meera Sodha’s recipes are simple, inexpensive, and delicious if you want some inspiration, but you will probably find that a lot of the things you already cook can be easily turned vegan. Try stir fry with cashew nuts or tofu (I recommend Taifun tofu) for a quick meal, bean burgers or a bean chilli. In general, beans and pulses are great – high in protein and versatile, cheap and tasty. Breakfast is a good place to start. Porridge can easily be vegan with some non-dairy milk (which will also add a new flavour), and peanut butter is cheap and really tasty on toast.
- Don’t put cheese on top of everything, sometimes a dollop of hummus or a sprinkling of nuts or seeds adds that extra satisfaction. Sometimes you will realise you just don’t need it. Then, when you eat cheese you will appreciate it more – trust me!
- Most places now do a vegan option, so why not try it and forget the faff of not being able to decide what to eat. A lot of Indian restaurants will serve many vegan options as the norm, and they won’t be pricey. If there is a vegan cake that looks good (lots of places now have an option) then why not give it a go?
- Be a vegan when you snack. Lots of foods are ‘accidentally vegan’, including Oreos and Hobnobs. Nuts are filling and good for you – Lidl nuts are some of the best value. Try dark chocolate. I genuinely think Booja Booja’s ice cream is better than dairy ice cream. Bake Nigella’s vegan chocolate cake, if it is good enough for Nigella…
- Think about what you buy – do you need leather trainers, or will canvas ones do the same job? Matt and Natt make some super cool bags, or if you want something even more ethical try m24’s bags, made out of recycled truck tarpaulin.
Finally, here is a shout out to some of my favourite vegan and vegan-friendly eateries:
- Try Jai Krishna for brilliant thali (London)
- The mushroom tapenade sandwich at Kin tastes really meaty (London)
- Vegan Yes manages to make Korean Italian fusion food work (honestly!) (London)
- Hoxton Beach falafel trucks serve up brilliant streat food (London)
- Try fine food at Food for Friends – one of my favourite restaurants ever (Brighton)
- Iydea is a great place for a salad or vegan breakfast (Brighton)
- Moshimo makes vegan sushi that is more than just cucumber rolls (Brighton)
- Shout out to Mama Ghanoushe for bringing great vegan options to Hassocks (Nr Brighton) and The Corner House for feeding me vegan cake in Berwick- Upon- Tweed
- Cafe Thrive offers many creative vegan choices, and the Art House is a community cafe that offers brilliant mezzes (Southampton)
- The Bagelry fuels Liverpool with vegan cream cheese bagels (Liverpool)


The Low Down:
Ah, Apple Cider Vinegar – the holy grail of natural supplements. When we realised there was no other natural substitute as magical as ACV we knew we just had to pop these into capsules. The best part about these? They’re tasteless, gag-free, and so flippin’ easy to take.
Servings per pack: 120
Apple cider vinegar is fermented juice from crushed apples. It contains vitamins B1, B2, and B6; biotin; folic acid; niacin; pantothenic acid; and vitamin C. It also contains small amounts of the minerals sodium, phosphorous, potassium, calcium, iron, and magnesium.
Apple cider vinegar can also contain significant quantities of acetic acid and citric acid.
Apple Cider Vinegar May:
- assist with detoxing the body & boosting natural energy levels
- assist with toning, clarifying & clearing skin
- assist with lowering the risk of heart disease & lowering cholesterol levels
- assist with weight management by increasing metabolism
- assist with relieving symptoms of acid reflux
- assist with boosting the immune system (antibacterial, anti - fungal & anti-viral)
- assist with boosting the production of your body’s natural antioxidant enzymes
- assist with aiding indigestion & promote a healthy digestive system
- assist with moderating insulin levels / also aid in weight management
- assist with reducing appetite and c ravings
- assist with banishing bad breath & overall respiratory health


I had some requests for this quiche recipe, so I decided to post it. Even though the recipe below is for the appetizer mini quiches, I discovered it's a perfect start for a pie sized quiche as well. I am posting the original, appetizer sized recipe first, then my adjusted recipe that I used for Lance and Mandy’s wedding breakfast below it. Some of the changes I made were: I omitted the mushrooms because Mandy is allergic to them, and also the garlic, because it's just not right to eat garlic at breakfast! It is delicious with both of those in it, however. I added diced red bell pepper for color. I used half and half instead of milk to make it extra creamy, smooth and delicious since it was a special occasion. If you do use milk, whole milk would be best. I also used tabasco sauce instead of black pepper and added a dash of nutmeg. I doubled the recipe basically as far as milk (half and half) and eggs go, but I used different amounts of vegetables. And speaking of vegetables, chopped fresh spinach is also yummy in it and Deanne said for Enrichment they had one made with whole baby spinach leaves arranged in a pattern on the top of the quiche that was gorgeous. It will stay warm for quite a long time and I actually like it better warm than I do piping hot. It also reheats nicely and so leftovers taste great the next day. So here goes:
Savory Vegetable Mini Quiches
from The Pampered Chef
1 pkg ready to bake pie crust (such as Ready Crust in the refrigerated section of the grocery store)
1/2 cup milk
1 cup zucchini, chopped
1/2 cup fresh mushcrooms, chopped
1/4 cup cooked bacon or bacon bits
1 garlic clove, pressed
1/4 cup green onion, sliced
1/2 cup shredded Cheddar cheese
dash black pepper
Preheat oven to 375. Divide crust into 24 pieces and pres into mini-muffin tin. Whisk milk and eggs together. Stir in vegetables and remaining ingredients. Fill each muffin cup with 1 Tbls. filling. Bake for 15-18 minutes. Cool for 2 minutes, remove carefully.
Note: I made these mini quiches ahead and froze them for Candace and Kevin's wedding reception and they reheat beautifully.
Wedding Breakfast Quiche
1 frozen pie shell (see note)
Note: I used Marie Callendar frozen pie shells from Wal-Mart. Check them carefully before you buy and try to get unbroken, uncracked ones. Usually if the top one is fine, the bottom one will be also. Unwrap them, put them on a foil-lined cookie sheet and let them thaw for about 10 minutes while you whip up the filling. When I was researching and testing recipes, I found that many sources recommended pre-baking the crust. Deanne’s ward did an Enrichment on quiches and she mentioned that they had also found that the quiches turned out better with pre-baking. So, I did that as well. For best results, blind bake the shells at 350 for about 8 minutes. Prick the shells lightly with a fork, then put a piece of parchment or wax paper in the pie shell, add some dried beans and bake it for about 8 minutes. (The beans keep the shell from puffing up and distorting) Lift out the paper and beans and return the pie shell to the oven to bake an additional 1 or 2 minutes. Have the filling ready and pour it in while the crust is still hot.) Lower heat to 325 degrees and finish baking.
1 cup half and half
dash tabasco sauce
1 cup zucchini, chopped
2 green onions, sliced
1/4 cup red bell pepper, chopped
1 cup shredded cheddar cheese
1/2 cup cooked bacon or real bacon bits (don't use imitation bacon bits)
Whisk together eggs, half and half, nutmeg and tabasco sauce. Stir in chopped vegetables, cheese and bacon bits. Pour into hot, pre-baked crust and return to oven. Bake at 325 for 45 minutes. Let cool slightly before cutting and serving. Serves 8.


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We participated in The Great Food Blogger Cookie Swap for the 2nd year in a row. We sent these delicious cookies out to 3 different fellow food bloggers. Mom and I both were pinning cookies in the weeks leading up to the exchange and it just so happens we both pinned these Raspberry Almond Shortbread Cookies. I was worried they would be like any other thumbprint cookie but the almond flavoring in the cookie and the glaze really adds a nice touch. On top of that they are easy to make with only a few ingredients most which you have around the house if you are a regular baker anyway.
These are the delicious cookies we received from 3 other Food Bloggers.
From Left to Right:
White Chocolate Eggnog Cookies from Anna at Anna Dishes
Chocolate Chip, Orange and Pecan Shortbread from Lauren at Have Fork Will Eat
Oatmeal Craisin White Chocolate Chip from Samantha at Haute Pepper Bites
Ingredients for the Cookie:
1 Cup Butter - Softened
2/3 Cup Sugar
1/2 Tsp Almond Extract
2 Cups Flour
1/2 Cup Seedless Raspberry Jam
Ingredients for the Glaze:
1 Cup Powdered Sugar
1 1/2 Tsp Almond Extract
2-3 Tsp Water
Yields about 36 cookies
Adapted from: Better Homes & Gardens - http://www.bhg.com/
Start by beating your softened butter in the stand mixer bowl on a medium speed for about 30 seconds. Add the sugar and almond extract and continue to mix until well combined. Beat in the flour in two smaller doses. Take the dough out and wrap it in plastic wrap, allow it to chill for around 1 hour in the fridge. If you are in a rush you can always pop it into the freezer for about 20 minutes which is what we did.
While the dough is chilling down, preheat the oven to 350 F. Shape the dough into 1 in balls and place them down on an ungreased cookie sheet about 2 in apart. We were worried these tiny cookies would stay that way but they spread out to be a nice sized cookie.
Using your thumb create an indentation in the middle of each ball. Spoon a 1/2 Tsp of jam into each cookie. Bake for 10 minutes until the edges of the cookie are golden brown. Allow the cookies to cool for 1 minutes on the sheet and then the remainder of the time on a wire rack.
When the cookies have cooled a bit you can get the glaze together. Since you will be drizzling you must make sure you have the correct consistency. Too watery it will run all over the place and not set, too thick it will not go on easily. Add more sugar or water to get your desired consistency.
We put the glaze in a plastic zip lock bag and it drizzled over top of the cookies nicely. Allow the glaze to set for about 30 minutes before putting them in a container.


Don't let summer go by without investing in a quality barbecue. So, to help you find your perfect cooking match, we checked out the best reviewed outdoor grills on Amazon in 2020 to find the 10 best options.
Why buy one of Amazon's best reviewed outdoor grills? First, reliability is key. Knowing thousands of other purchasers are happy with their grills gives us confidence that you will be, too. In addition, with so many grills and barbecues to choose from, picking the right one for you and your family would be close to impossible otherwise.
Now check out the best outdoor grills. The best part is they're all available on Amazon right now.
We hope you find these products as awesome as we do. Just an FYI: We are a participant in the Amazon affiliate program, and may receive a share of sales from links on this page. Prices on Amazon fluctuate so anything mentioned below might change as soon we publish it!
We hope you find these handy products as awesome as we do. Just an FYI: 22Words is a participant in the Amazon affiliate program, and may receive a share of sales from links on this page.
via: AmazonReady to grill outside your home one day, and by the beach the next? If you're on the hunt for Amazon's best portable barbecue, add the Cuisinart Portable Charcoal Grill to your shopping cart. Featuring a 150-square-inch chrome-plated grate, this dual venting system barbecue is compact enough to take anywhere.
via: AmazonIf you're in the market for a grill that works inside and outside, consider the George Foreman Indoor/Outdoor Electric Grill as your dream come true. It's also a favorite among grillers looking to serve large groups of people with room for more than 15 servings of meats, veggies, and more. Use the removable grill stand while barbecuing in the backyard; or if it's raining or muggy outside, remove it for countertop grilling inside your kitchen instead. It's the ultimate two-for-one.
This Weber Jumbo Joe Charcoal Grill is perfect for your next backyard barbecue or cross-country road trip. Compact in size, this version features a large grilling area and an easy-to-carry handle, making it a great companion for your next getaway. With enough space to fire up to eight burgers at the same time, this Weber Grill also includes a porcelain-enameled lid and bowl to retain heat, resulting in juicy, crispy meat every time.
via: AmazonWith almost 600 square inches of cooking space, the Royal Gourmet Charcoal Grill is one of the biggest and best charcoal bbq grills on the market right now. Featuring a cool-touch handle design, it's simple to stoke coals or add charcoal as you grill. Plus, this bbq grill includes an innovative design to enhance airflow, use less coal, and make burning more efficient.
via: AmazonIf you read the best outdoor bbq grills reviews, you'll likely come across the Realcook Vertical Charcoal Smoker. Featuring a two-piece cooking grid, you can smoke, grill, steam, or bake — all at the same time. Plus, with a built-in thermometer, you'll reach your desired cooking temperature every time.
via: AmazonSay goodbye to your gas grill for good. One of the best outdoor bbq grills on Amazon in 2020, the Z GRILLS Wood Pellet Grill & Smoker isn't your average product. This six-in-one device can smoke, grill, bake, steam, roast, and braise. Even better, whatever you decide to cook will feature a savory wood-smoked taste thanks to its pellet grill technology.
via: AmazonOne of the best gas bbq grills, the Char-Broil 4-Burner Cart Style Liquid Propane Gas Grill is also one of the best bbq grills for the money. Built to last, this rust-resistant grill features enough space to fire up meat and veggies for the whole family or a group of friends.
via: AmazonAs one of the best outdoor grills, the Weber Original Kettle 22-Inch Charcoal Grill is an affordable way to bring restaurant-caliber cooking straight to your background. Weber's Original Kettle, invented by the brand's founder, is beloved by home cooks for its durable design, precise temperature control, one-touch cleaning system, and large grilling space.
via: AmazonOn a hunt for the best outdoor electric grill? Check out the Cuisinart Outdoor Electric Grill. This portable barbecue easily plugs into a standard electrical outlet, offering a powerful burner and porcelain-enameled coated grill grate. Plus, with no assembly required, this grill sets up and packs away in seconds.
Read through the best outdoor natural gas grills reviews and you'll likely find the Weber Summit Natural-Gas Grill. Though this is the most expensive barbecue on our list, it's well worth it if you're an avid griller. As a natural gas unit, this barbecue features a side burner, sear station burner, smoker burner, and rear-mounted infrared rotisserie burner.


A few years ago I went to whole foods and ordered a green juice. The nice lady who was taking care of me said “I just juiced ginger, so you might taste it in your juice, do you mind?”
I had never really tried ginger extract, so I asked for a taste before saying yes. I didn’t know what I was into, clearly! I gulped the thing down and my whole body started BURNING UP. My throat, my mouth, my head felt hot. I ran to the section where they sell nuts and seeds in bulk and stuffed down a bunch of those delicious sesame seed sticks, looking to ease the pain. I, naturally, avoided the juice stand that day.
Little would I have known that a few years later (that is, today), I would be drinking ginger shots regularly and actually enjoying them, now that I know how good it is for my body.
BENEFITS of GINGER
- Improves absorption of nutrients into the body
- Aids digestion
- Reduces nausea
- Is a great anti-inflammatory
- May help prevent/fight some types of cancer
- Boosts the immune system
It’s a strong little herb, that one.
I drink a ginger + lemon shot quite often – by itself or in my green juice, especially when the seasons are changing and I want to boost my immune system, or when I feel the flu coming at me. I try to stay away from medicines, so I’d rather do a few of these – it really helps.
Just juice the ginger and add the juice of a lemon — it’s that easy!


Following my experiment in consumption earlier in the week and the proceeding discussion of food politics on Facebook, I decided to continue my exploration of taste and desire by comparing and contrasting the high-fat, highly-industrial burger meal by spending three days eating well-balanced, nutritious vegetarian meals. The difference is tremendous.
In my average, daily diet here at college I do not consume a great deal of meat to begin with. My only meat comes from either the pepperoni pizza I eat occasionally or turkey or fish in a sandwich. To go three days without this food was not too much of a challenge. Instead of getting the chicken and chicken gravy in the shepherds pie, for instance, I opted out of both of those and replaced it with a delicious potato and leek soup.
The following two days, I satisfied my cravings for something heavy and dense in my stomach — such as a burger or some other sort of flesh, per se — with a lot of complex carbohydrates from grains or whole grain bread. Beyond this, milk was an adequate source of protein and nourishment. One evening, I had egg salad. Some vegetarians would dispute that eating an egg is non-vegetarian and carnivorous; my response is that I am an experimenter and in no way a purist.
To summarize my diet of the past several days, I enjoyed big bowls of fresh spinach leaves and other greens and colored vegetables that I ate raw and, generally, with my hands. No dressing is required to bring out the full, bold and earthy flavor of spinach. On my brown rice I used olive oil and added a few veggies. This was completely satisfying, easy on the stomach, and incredibly healthy. I did not miss meat in the least.
Last night I broke my three day journey into the vegetable life when I encountered ham salad at our deli bar here on campus. This is a rarity. When I was little my mom would made ham salad quite often for my lunches to be spread on sandwiches. I really enjoy the combination of mayo, ham, and relish. Unable to resist, I had it on my sandwich. My enjoyment of the meat came only in the value of nostalgia; I could remember the times in the past and the fond feelings towards my mother, her cooking, and being a kid. The ham by itself was sub par.
Another one of my favorite foods as a kid was bacon. One morning while coming back from a few days lodging in Bar Harbor, my family stopped at a breakfast buffet. I was so overwhelmed with the options that I loaded more than a pound of bacon into my bowl and went back to our table, intent on eating it all. Not only did I feel dehydrated a little ways into the meal, I was sick to my stomach and not even the combined appetite of the four of us could finish it off. I felt terribly wasteful. I’ve cleaned my plate and taken only what I can knowingly eat ever since.
Remembering this, I tried some bacon this morning and ate it slowly, thoughtfully, and inquisitively. Nothing. As my friend commented: “translucent” flesh and fat. Salt. There was almost nothing worthwhile in it. While bacon is not as pervasive as McDonald’s, for instance, there is a similar hype about it. That savory feeling in the mouth comes when images of bacon are on television or in print. Even just discussing the smell of bacon is sure to make one hungry.
To finish off my survey of food qualities, before writing this I ate a bag of Lay’s kettle cooked chips, the Jalapeno variety. Kettle chips are one of my weaknesses. I prefer brands other than Lay’s, but I figured that these would do. On the back of the bag, I noted the presence of MSG (Monosodium Glutamate) in the flavor powder coating the chips. MSG embodies the fifth flavor picked up by the human tongue, called Umami or “Savory”. It took me about fifteen minutes of intermittent snacking to finish off the bag. As I neared the end, my mouth felt otherworldly; my salivary glands were in high gear. All of my mouth was tingling and my gums felt inflamed. The savory flavor so embodied by MSG had overtaken my taste receptors and the flavor of every other ingredient to create a wild explosion of saliva and confusion.
The Findings: I am going to permanently reconsider my choices as I am dining. While I have been interested in nutrition for the past year or two, learned myself in some basics of organics, health foods, food additives, and other key components relevant to our modern diet, it just isn’t enough.
I will not align myself with any restrictive food ideology beyond my own, be it vegetarian, vegan, or any of the multitude of diet plans being sold on the market. I can feel clearly that burgers and a bowl of spinach affect me in distinctly different ways, and will use this instinct to eat as much as I can, rather than buying into the consumer market.
My hard earned money and yours ought not to support corporate giants who use food as a means of control and domination. A dangerous loss of culture, health, and liberty all result from buying into the lifestyle of soda, fast-food, and Western convenience. While I cannot escape the system, by being knowledgeable and open-minded in my choices, I can combat it, do my little part and be healthy within it until the day when we can all farm our own food.


Tuesday, November 4, 2014
Monday, September 29, 2014
-1/2 cup Pinto Beans
-1/10 cup water
-1 extra large egg
-1/4 tsp salt
-1/4 tsp pepper
-1/4 cup shredded cheddar cheese (I like "Go veggie" because it's soy and gluten free, 0g/mg trans fat and cholesterol)
-1/8 cup salsa
-11 tortilla chips
-Chili powder, garlic powder, cayenne pepper, and cumin to taste. --------------------------------------------
1. Drain and rinse beans and place them in a small saucepan over medium heat with 1/10 cup water. Add in chili/garlic/cumin/salt/pepper. Cook until warned (about 5 minutes.
2. Scramble one large egg and remove from heat.
3. Arrange 11 tortilla chips on a place. Place the cooked pinto beans on top followed by the scrambled egg.
4. Place cheese and salsa on top.
5. If cheese not completely melted, place nachos in microwave for 30 seconds.
Calories: 388.2; Carbs: 38.4g; Fat: 18.5g; Protein: 22.7g
Wednesday, September 3, 2014
Truth: I used to get pumpkin spice lattes constantly from Starbucks every fall. But have you seen that photo circulating about the truth of whats in those things? Terrible! In every pumpkin spice latte there are:
*2 doses of Caramel Color Level IV, coloring made with ammonia and considered a carcinogen
*Absolutely no real pumpkin ingredients
*Made with Monsanto Milk cows fed GMO corn, soy, and cottonseed or soy milk that contains Carrageenan stablizer linked to intestinal inflammation and cancer
*Toxic dose of Sugar (Grande has over 50g of sugar)
*Ambiguous Natural Flavors that can be made from Anything found on earth
*Artifical Flavors made from substances like petroleum
*Preservatives & Sulfites that can cause allergic reactions
*Possible Pesticide Residue from using non-organic coffee beans
*Contains condensed convential milk, not vegan even with soy milk options.
Instead, try this YUMMY Pumpkin Pie Shakeology recipe that tastes just like (maybe even better) than the pumpkin spice latte! And the good news? It will be your healthiest meal of the day! 70+ superfood ingredients and only 270 Calories. Delish!
Wednesday, June 25, 2014
- PiYo is low-impact, high-intensity body-transformation program that uses the most effective Pilates- and yoga- inspired moves to sculpt long, lean muscles and burn fat.
- Utilizing fluid movements, you are kept in constant motion to give you a dynamic cardio workout that typical Pilates or yoga workouts lack.
- Its low-impact so you won't have to jump around or strain your joints.
- It's high-intensity so you get the fat-burning results of a more extreme program.
- It's designed to help you get an intensely defined, long, and lean physique.
- PiYo is great for anyone or any age, body type, or fitness level. Beginners can follow the modifications demonstrated and even those super-fit athletes can utilize the program to improve their core strength and flexibility through the targeted Pilates-and yoga- inspired moves.
- PiYo's workouts range from 25-45 minutes. No long drive times to make it to classes, no membership fees - no nothing. Just a solid 25-45 minutes of low-impact, high-intensity workouts.
- PiYo's workouts don't require a lot of equipment. You just need your body, a yoga mat, and your motivation to get the results youre looking for.
- PiYo is perfect if youre looking to get the benefits of Pilates and yoga but want the calorie burn of a cardio workout.
- PiYo is also great if you're looking to give your body a break from extreme programs but keep getting results and improve your performance in other sports by restoring flexibility and core strength."
So, now that you know a little more about PiYo, its pretty fantastic, right?! Well, besides the amazing workouts, your PiYo program comes with a SIMPLE and easy to use nutrition guide. Similar to the 21 Day Fix, your meal plan allows for optimal flexibility while still maintaining a healthy, balanced, and nutritious meal plan.
To make things EVEN EASIER for you, I've created some awesome PiYo materials to take the guesswork out of your meal planning, while teaching you how to create and maintain a healthy meal plan - habits that can be used for a lifetime. So, what all did I create? Here's the deets:
These materials contain:
- Weekly Meal Planners for EVERY Calorie Bracket
- Meal Plans with your food items for each meal and snack pre-spaced out and arranged for you to ensure optimal nutrition and balance in your diet to prevent low blood sugar, carb binges at night, and to keep you feeling satisfied and full all day long
- Weekly food serving breakdown and chart for suggestions on how many items to pick from each food group. This helps make meal planning and prepping easier so you don't have tons of random recipes, food items, and can save money and time when meal prepping
- A 10 STEP MEAL PLANNING AND PREPARATION GUIDE. I walk you through everything: from how to calculate your caloric needs, to selecting good items, creating a grocery list, best ways to cook food and how to store food and create a meal plan
- A FREE one week meal plan
- Each Meal Plan has a daily food group breakdown reminder AND a reminder for how much water to drink and what your workout of the day is
- Each Meal Planner has your macro breakdown for each day too!
Tuesday, June 10, 2014
Found a way to get Gideon to eat what he loves WHILE giving him more protein and vitamins and minerals! Granted, some of shakeologys nutritional value gets burned off when cooked above (or below) room temperature but it's still better than nothing! The shakeology retains the majority of it's nutritional value; however some is Cooked off in the process but it still contains more nutrients than if you attempted to add all the fruits, veggies, and vitamins/minerals found in the shakeo. So, despite some of the nutrients being burned off, it's a much better alternative -without changing the taste- to ensuring you get your healthiest meal of the day in.
So why is it a big deal that Gid-kid ate these-willingly?
If you know anything about kids and autism, This is a BIG deal that we can get him to eat this because many of those with autism are VERY selective eaters. Some children with autism prefer certain colored foods, while some might prefer a certain texture, or a shape, of combinations of these things. Because the spectrum is so wide, it's different for each and every child.
Normally it's hard for us to get Gideon to eat anything other than Mac and cheese, yellow cheese quesadillas, grilled cheese, bread/pancakes, or Cheetos- things that contain little to no nutritional value. So Dave and I are pleased that we can get him some extra vitamins, minerals, and protein in a way that doesn't offend him and that he actually enjoys. #winning. So here's the recipe:
6-Grain Shakeology & Cinnamon Swirl Protein Pancakes!
1.5 cups milk
4 TBSP coconut oil
1 Packet Vanilla #shakeology
1 scoop cellucor cinnamon swirl whey protein
1.5 cups organic 6-grain pancake & waffle mix (central milling company- found at Costco)
Heat skillet medium-low gear or electric griddle to 375 degrees. Te skillet is ready when drops of water sizzle then disappear immediately.
Place ingredients in bowl, stir with whisk till smooth.
Let mixture stand for 1-2 minutes to thicken
Pour slightly less than 1/4 cup of batter for each pancake
Flip pancakes when they begin to bubble and are golden brown.
Recipes yields about 10, five inch pancakes.


Thu, Aug 10|
Deseronto Public Library
IncrEDIBLE Skills Thursday: Mug Cakes
Add a new recipe to your book this week with Mug Cakes!
Time & Location
Aug 10, 1:30 p.m. – 2:30 p.m.
Deseronto Public Library, 358 Main St, Deseronto, ON K0K 1X0, Canada
About the Event
Satisfy your sweet tooth with this delicious mug cake recipe! Bring your own mug and we will show you how to make a delicious treat with simple ingredients and a microwave! Ages 6+. All are welcome.


One of the biggest challenges people face today is weight loss. Let’s be honest, we all went through this: we tried the so-called miraculous diets, we made a subscription to the gym, maybe we even resorted to supplements but the results left much to be desired.
Well, it’s time to say goodbye to the odiously restrictive diets that never seem to end with unnecessary calorie counting, with the help of these simple steps for a healthy and effective weight loss.
Step 1: Eat protein
In the fight against weight, it is essential to feel full. Therefore, a protein-rich breakfast is very effective in satisfying your appetite and helping you eat healthier throughout the day, without fear that you may succumb to the temptation to eat unhealthy food.
To influence what you eat the rest of the day, you can start the day with eggs, high-fiber cereals or yogurt with high-fiber seeds, nuts or berries, smoked salmon, which also contains omega 3 fats. Also necessary protein It can be supplemented with supplements such as protein powders, which are extremely effective in losing weight.
Step 2: Hydrate yourself
The easiest way to stay hydrated is to drink water. If you do this before meals, it is even better because it will give you the feeling that you are full and you will not feel the need to eat more than you should.
In addition, if you work out, water is essential to hydrate the body. This is so that it produces energy and can support the effort to which it is subjected.
Step 3: Get out of the routine
When you adopt a routine for a longer period of time, your body gets used to it and you no longer notice significant changes in terms of weight loss.
Therefore, any change in your daily activities, no matter how small, can have a positive impact; whether you choose to take a 10-minute walk instead of driving or climbing stairs instead of taking an elevator, try to take advantage of any opportunity to travel more, especially if it stimulates calorie burning.
Step 4: Eat at home
It’s no secret that eating in the city is convenient and enjoyable. However, if you want to lose some extra pounds, it is best to prepare your food at home.
When cooking at home you can more easily monitor the amount of carbohydrates, fats, and proteins consumed, because you control and decide what ingredients to use and in what amount, unlike a meal at a restaurant that does not know if it gives you too little of the nutrients. which you need too much of the calories you are trying to avoid.
In addition, the food you prepare at home contains less sodium and fat, which can make a big difference in your weight loss plan. If you lack ideas, you can be inspired by these recipes specially created for a healthy weight loss diet!
Step 5: Buy smart
Weight loss is supported by training, but it becomes almost impossible if you eat more often than going to the gym. Especially if the refrigerator is full of unhealthy food.
So, a trip to the supermarket can help or ruin your weight loss plan if you fill your shopping cart with the wrong things. Try to buy healthy food for the whole week so that you can prepare delicious but healthy meals and stay away from processed foods and unhealthy snacks.
Step 6: Satisfy your cravings
Don’t deprive yourself of something you really like. In order to be able to maintain a long-term diet and achieve your weight loss goals, you should not always eat the same things but dream with your eyes open to the delicious dessert that you really like.
Therefore, to avoid any cravings that may affect your weight loss plan, try to get about 10% of your calorie intake from the foods you like. In this way, you will be able to enjoy your favorite dessert, while remaining on the right path to the desired figure.
Step 7: Set smart goals
When you start a diet and hope to lose weight, do not expect to have amazing results immediately. When you have high expectations, you may end up disappointed.
The best thing would be to set a separate goal and focus on achieving it. After completing it, move on to the next one, and so on. A small step for man, a huge leap towards a successful weight loss!


Established ourselves in the ever booming food industry in 2017, we, Trimurti Industries are a consistently growing Wholesaler/Distributor and Trader of agricultural and milk products in the market. Our highly demanded products like Potatoes, Fresh Vegetables, Rice and Cashews are procured from the most reputed names of the domain. These are quality assured and are cultivated & processed under the supervision of our vendors who have great expertise in the field. Furthermore, it is confirmed that all the procured items complies with quality standards set in the industrial norms. Moreover, the agricultural goods are cleaned properly before dispatch, also are stored in utmost hygienic and dust free space to preserve their quality. The offered is packed in robust packaging to protect it from damages and contamination. Some other unique qualities of our premium quality products are:-
Guarantee of high Quality
We guarantee our clients with 100% natural and purest quality vegetable, dry fruits and other agricultural products. These are famous in the market because of their premium quality, to assure that we have partnered up with market's most trusted farmers and supplier. Our vendor base is renowned in the domain for their defect free and absolutely fresh food items. Furthermore, to confirm that these are delivered with the same, we conduct strict check on randomly selected samples of each batch to ensure that they are not rotten and does not contain any type of harmful chemicals.
We are constantly striving to make a strong mark on the industry with our wide range of agro products. In this short time span of operation, our brand has attracted a large customer base due our ethical business practices and excellent customer service. Furthermore, our dexterous team of employees are constantly working hard to deliver our clients with absolute perfection without any delay. Our wide marketing and distribution network also support us in satisfying our clients requirements in time irrespective of order size. Apart from this, our sound warehousing facility enables us to store a huge amount of quality in the base, which ensures an undisturbed flow of stock.


Baileys Brownie Cake
My wife is a magnificent cook and recently she found herself experimenting with Brownie. From experimentation to perfection she made today a perfect Baileys Brownie Cake.
Preparation Time: 10 minutes
Baking time: 35 minutes, 175C with fan
- 285g of plain flour
- 3 tsp spoon of baking powder
- 2 tbsp spoon of cocoa powder
- 3 large eggs
- 200ml of Bailays Irish Cream
- 150g of coconut oil
- 200g caster sugar
- pecan nuts (optional)
Preheat the oven to 175C.
Put all dry ingredients into a bowl (flour, baking powder, cocoa powder and sugar). Using a spatula or wooden spoon mix firmly.
Whisk the eggs with half of Baileys.
Melt the coconut oil and allow it to cool down a little.
Put melted coconut oil, egg-Bailey’s mixture and remaining Bailay’s pure into a dry mix and mix firmly. Do not use a hand mixer.
The mixture shall have the consistency of toothpaste (can be slightly runnier).
If the mixture is too dry, add more Baileys.
Using a 20x25cm baking tin, line the bottom with baking parchment.
Put a couple of pecan nuts on the bottom of the tin (optional).
Pour the mixture slowly around the tin and in the middle then spread to level it up.
Bake on the middle shelf for 35 minutes.
Before removing from the oven, check in the middle using a wooden stick, if the cake is fully baked.
The outside shall be slightly crispy and the inside should have the consistency of a sponge.


Energize your business with coffee machines
In the catering industry, coffee machines are an essential part of the business: customers in bars, cafés, restaurants and pubs always appreciate a good selection of coffees. In all other companies, the coffee machine is the centre of life, around which all energy within the organisation gravitates. The coffee place is where many great business ideas, friendships, and sometimes even romances are born.
Selecting the right coffee machine for your business is therefore an essential business decision to make, with long-term returns felt through all departments.
New alternatives in the coffee machines market
– Coffee pod machines: Other than producing great coffee that makes an impression on staff and guests alike, coffee pod machines now have a series of business features to make them an interesting choice for offices. Some models can now provide large quantities of tasty coffee in the blink of an eye, making them a possible choice for businesses.
As far as offices are concerned, coffee machines serve a very different purpose, and represent another kind of possible revenue. Companies can now install many different kinds of coffee vending machines – and no, they no longer produce tasteless drinks, and they do not have a large footprint. As with many expensive business items, coffee machines can now also be leased, with full service plans, servicing and stocked with cups/lids, sugar, creamers, stirrers, etc., and the break even point will differ depending on the needed volumes.


Harry Katenbrot g Feinkost & Lebensmittel Brot & Kuchen Brot. Kleienbrot Schinkenbrot Türkenbrot Leinsamenbrot Rosinenbrot Herrenbrot Hasenbrot Franzosenbrot Jausenbrot Pausenbrot Katenbrot FV Früchte-; (österr.). Zitationshilfe. „Katenbrot“, bereitgestellt durch das Digitale Wörterbuch der deutschen Sprache,, abgerufen am
Bedeutung von "Katenbrot" im Wörterbuch DeutschZitationshilfe. „Katenbrot“, bereitgestellt durch das Digitale Wörterbuch der deutschen Sprache,, abgerufen am Herzhaftes, dunkles und feines Roggenvollkornbrot. Gebacken aus dem vollen Korn mit Keim und Randschichten. Besonders saftig durch die Verwendung von. Katenbrot. Über 5 Bewertungen und für lecker befunden. Mit ▻ Portionsrechner ▻ Kochbuch ▻ Video-Tipps! Jetzt entdecken und ausprobieren!
Katenbrot Why an Immense Variety of Bread Exists in Germany VideoBADALI. NUESTRO HÁBITO MÁS SALUDABLE Look up Katenbrot in the German learner's dictionary! Includes dictionary, usage examples, pronunciation function, synonyms and additional vocabulary features. das Ka̱ · ten · brot. dunkles, grobes, kräftig schmeckendes Brot, das nach einem besonderen Verfahren hergestellt wird. Katene. Katenrauchschinken. Katenwurst. Kater. Katerfrühstück. 5. Katenbrot. Katenbrot is a barn bread made at the traditional farms in Northern Germany. The bread is dark brown, strong tasting, and coarsely textured. It is often served with cold cuts and cheese. 6. Dreikornbrot. Dreikornbrot is similar to Fünf-Korn-Brot but is made from three grains. Katenbrot is a barn bread made at the traditional farms in Northern Germany. The bread is dark brown, strong tasting, and coarsely textured. It is often served with cold cuts and cheese. 6. Katenbrot (barn bread) is a bread from the traditional farms of Northern Germany. It is a dark brown, coarsely textured, strong tasting bread that is best enjoyed with cheese and cold cuts. Katenbrot © manfredrichter / Pixabay. The Katenbrot Farmer’s Rye is a sweeter tasting, dark rye stoopdice.com typical northern German farmhouse rye with its real whole grain texture is perfect with salami,Gouda or Edam cheese. It is one of our favourites. Full of whole grains, this bread is a high source of fibre and low in saturated fatty acids and sodium. Katenbrot begins to chant tongues spoken long ago. The ground splits before dado, a large, ember-soaked hand extends out from the crevice as the ground breaks further. The hand grows and grows into an arm, reeling back, ready to smite the dado before it. Look up Katenbrot in the PONS online German spelling dictionary! Includes dictionary, usage examples, pronunciation function and additional vocabulary feature.
Allerdings sagen die Katenbrot, Paysafe Deutschland an solche Lizenzen gebunden. - InhaltsverzeichnisLG badegast.Pretzels have almost become an icon in Bavaria. Well, Spielplan 13 Wette, he was in contact with someone you were Ensan Poker. As I have said, in order to bring her back, I must know her as she was, not a mix of "maybe" and "probably" construed off of half-memories my mind thinks are the whole truth. Katenbrot. Über 5 Bewertungen und für lecker befunden. Mit ▻ Portionsrechner ▻ Kochbuch ▻ Video-Tipps! Jetzt entdecken und ausprobieren! Katenbrot. Über 6 Bewertungen und für vorzüglich befunden. Mit ▻ Portionsrechner ▻ Kochbuch ▻ Video-Tipps! Jetzt entdecken und ausprobieren! Unser Katenbrot ist ein reines Roggenbrot aus Natursauerteig, das schon seit Generationen in unserer Bäckerei gebacken wird. Es ist ein kräftig aromatisches. Kleienbrot Schinkenbrot Türkenbrot Leinsamenbrot Rosinenbrot Herrenbrot Hasenbrot Franzosenbrot Jausenbrot Pausenbrot Katenbrot FV Früchte-; (österr.).
Some varieties of pretzels are sprinkled with salt or sesame seeds, or slathered with butter and the shape of the pretzel varies across regions.
Innovative variations of the traditional pretzel include l augengebäck small round pretzel rolls , k äse-brezel with a crispy cheese topping , laugenstangen long bread sticks , nussbrezel crispy and flaky, made of puff pastry , wiesnbrezn a lighter colored, larger, softer pretzel made during Oktoberfest in Munich and fastenbrezeln very light colored and sprinkled with salt, made during Lent.
Vollkornbrot whole grain bread is a traditional bread that is a favorite with health-conscious eaters. This dark brown bread sometimes comes sprinkled with poppy, sesame or pumpkin seeds.
Milchbrötchen is a favorite with kids and those who are not watching their carb or calorie intake.
The softness and fluffiness of this white bread comes from the dash of milk added to the dough before it is baked.
Richer varieties of milchbrötchen come with chocolate chips, nuts or raisins. Known as a croissant in France and many other parts of the world, hörnchen little horn is a much-loved breakfast and snack bread.
Hörnchens are often baked with a filling of chocolate, cream or butter. Skip to content Search. Bread Rolls Semmeln oder Brötchen These are light wheat and rye rolls that are available plain or decorated with poppy seeds, sunflower seeds or sesame seeds.
Farm Bread Landbrot This is a German bread which you can eat at any time, as breakfast, dinner or as lunch snack.
Five Seed Bread Fünfkornbrot This bread is made from wheat, rye, barley, oat and maize grains. Pretzels Brezel Fresh pretzels have a dark, salty crust and delicious chewy bagel-style texture.
Sunflower Seed Bread Sonnenblumenbrot This bread contains, not surprisingly, sunflower seeds. Three Seed Bread Dreikornbrot This bread contains rye, wheat and oats.
Whole grain rye bread Vollkornbrot This is a typical type of bread you will find on many German tables.
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The shape of the pretzels varies across different regions. Milchbrötchen is favored by kids and those who do not have to watch their carbs.
It offers softness and fluffiness from the milk added to the dough before it gets baked. Pumpernickel is a dark brown bread made from rye.
The bread is baked over a long time at a low temperature and is often served with salmon or caviar. Fünf-Korn-Brot is a five-grain bread and one of the healthiest you can put in your breadbasket.
It is made from maize, oats, barley, wheat, and rye. Katenbrot is a barn bread made at the traditional farms in Northern Germany.
The bread is dark brown, strong tasting, and coarsely textured. It is often served with cold cuts and cheese. Dreikornbrot is similar to Fünf-Korn-Brot but is made from three grains.
This bread is made from wheat, rye, and oats, and usually served at breakfast meal with cold cuts and cheese.
Sonnenblumenbrot is made from sunflower seeds and is sprinkled with a dose of sunflower seeds. It is a slightly sweet bread and most often served with a layer of fruit jam.
Hörnchen also called a croissant in France as well as many parts of the world. It is a favorite for breakfast in Germany.
This bread is also used as a snack bread and is often filled with butter, cream, or chocolate. A lot of people enjoy putting a layer of jam or chocolate over it as well.
Vollkornbrot is a whole grain bread and a favorite among those who are health-conscious eaters. There is a law in place in Germany that requires any establishment serving Vollkornbront to have a whole grain flour content of at least ninety percent.Hallo, wiedermal habe ich dieses leckere Brot gebacken, diesmal in der Kastenform und auch da ist es wunderbar aufgegangen. Weitere Informationen ansehen. British Broadcasting Corporation, Folgende Mvp Nba sind nicht möglich: - Versand an Packstationen im Kasino Igri ist ausgeschlossen. Whole grain rye bread Katenbrot. English dictionaries. Join the Site! Not all miracles Spiel Des Jahres be written I Kostenlose Tarotkarten. International SCP Hub. Anwesha Ray. Bakers moving to these areas has proven successful for them and fulfilling for their customers. Italian dictionaries. Pumpernickel is a dark brown bread made from rye. I have built a machine, it will bring her back once her face rings right, if I have built it right that is. Czech dictionaries. Bread is the cornerstone of the German diet and is consumed with almost every meal. Maybe you can meet her too after.
Jetzt Gratis Spielen Banktransfer hingegen kann sich Jetzt Gratis Spielen einen Zeitraum von bis zu. - Ähnliche ArtikelAntworten Antworten.


A large study out of Spain sheds light on this question. After 11 years of follow-up studying over 40,000 people, the researchers found no association between consumption of fried foods and risk of coronary heart disease or all-cause mortality. This may seem contrary to what you’ve heard over the years, “Don’t eat fried foods. It’s not good for you.” What should we make of this study?
Let’s look at the details. This study was done on foods prepared in homes where the fats used were healthy fats, primarily olive oil and sunflower oil. Both of these fats fry well without any major breakdown of the fats. Most of the frying was simple pan frying and the fat was not used over and over as is done in commercial deep-fat frying where the fat tends to degrade over time.
Over the period of the 11 year study, there were 606 coronary heart disease events and 1135 deaths from all causes. Even when the researchers adjusted for other risk factors such as age, gender, BMI, education level, physical activity, alcohol, smoking, blood pressure etc. eating fried foods showed no increase in heart disease or death from any cause.
Keep in mind important points in this study. First, it was done in a country that eats a Mediterranean diet, which has been found to be health promoting compared to the Western diet. The fats used were olive oil and sunflower oil, not solid fats or deep fat frying oils that are high in trans fatty acids and which are used so commonly in Western societies and fast food restaurants. The authors point out that olive oil is less prone to oxidation than other plant oils and is free of trans fats. It is considered a “healthy fat” as is sunflower oil.
If you want to fry foods, keeps these goals in mind. Choose a fat such as olive or sunflower oil. When frying, use moderate amounts of a healthy oil to keep calorie levels moderate. Don’t use fats over and over again in frying, and when frying, be sure to keep the temperature of the frying moderate, below the smoke point of the fat. When the skillet gets hot enough to smoke, that is when bad things begin to happen with the oils. If you follow these guidelines, it appears that frying and sautéing vegetables etc. in a little olive oil in a skillet does not appear to be harmful.
On the other hand, if you fry with solid fats and fats high in trans fatty acids or saturated fats, or eat foods fried in deep fat frying that is reused multiple times to fry foods, this is a well-established hazard to your health. This kind of fat frying is what is done at most fast food places and is not good for your heart or longevity.
Pilar Guallar Castillon, et al. Consumption of fried foods and risk of coronary heart disease, British Medical Journal 2012, 344:e363, Jan. 24, 2012
Written by Don hall, DrPH, CHES


MEALS & NUTRITION
KEEPING EVERYONE FED FULL OF GOOD STUFF
IT'S GOOD, IT'S GREAT, IT'S GONE!
What's the food like? Short answer: it's great (no, really!). We serve healthy, kid-friendly meals. We ensure there are plenty of fruits and vegetables available and we serve water, milk and juice (no soda). Desserts are infrequent - such as for celebrating birthdays. We source local foods whenever possible and take great pride in the meals we serve.
FAMILY STYLE MEALS
We eat almost all of our meals family style in our spacious dining hall, unless we're eating around the campfire or on BBQ day (which we do buffet style, outside). Family style means that food is brought to the table in serving dishes and shared out to everyone at the table like you might do at home for dinner. Staff head up each table, help serve out the food, and ensure that everyone is eating, involved and happy.
VEGGIES FRESH FROM OUR GARDEN
Ingredients from our gardens make it into meals all summer long. Our large garden is host to rows and rows of vegetables which campers help care for, harvest and prepare.
WARM, YUMMY HOMEMADE BREAD
We bake our own bread fresh daily. This signature item on our table is made by a different cabin each day - so you will learn to bake bread and contribute to the community in that way. For some reason there always seems to be a lot of extra flour around afterwards...flour fight, anyone?
ALLERGIES & ALTERNATIVE MEALS
WE'RE NUT FREE!
Our meals are peanut, pine nut, and all other kinds of nut free. Our kitchen is nut free. The ingredients we use to make our meals are nut free and are made or packaged in factories that are nut free as well. Since we don't allow food in the cabins or candy around camp, you can be assured that your child will be safe at camp eating our healthy meals.
WE'VE GOT YOU COVERED
Vegetarian or gluten-free? Dairy-free? Allergic to eggs? We've got you covered. Whenever possible, our chef creates yummy variations on the main meal (think spaghetti and falafel balls instead of meatballs; pizza on gluten-free crust, etc.). There are always healthy and filling options. On our pre-camp health forms, we'll ask about allergies and dietary restrictions and our health team will brief the staff. Of course, we also welcome you to contact Garrett or Jess to discuss any specific needs.


Another exciting day lay ahead of me as I arose to start day 3 of my Tuscany journey. Day 1 had been a beautiful blur of traveling and sightseeing. Day 2 offered me my first glimpse into the lavish lifestyle of the Tuscany region. After all of these experiences, I was all the more excited to embark on my final full day in Florence.
I booked a cooking tour, complete with a tour of local markets, along with learning the history of Florence. Italian food has always had a special place in my foodie heart, so getting the chance to learn authentic recipes from seasoned chefs was so necessary to complete my trip.
Our day began with a historical walking tour of the city. We learned both the general history of Florence, as well as the history of foods in the region. These facts included: the customs that came with drinking espresso and various kinds of coffees, how salt was considered an expensive commodity through most of their history, and why focaccia bread is so darn delicious!
We also got to pass the home where Michelangelo lived for some years, and see ruins of what used to be drive thru wine shops.
While learning these facts, we gathered ingredients for our meal, including stops at a produce market for the freshest tomatoes, as well as the Mercato Centrale where we purchased the meat, bread, and cheeses.
After gathering the ingredients, we boarded our bus to a nearby estate in the Chianti region just outside of the city. While we rode along, our guides taught us more about the different kinds of olive oils, and how Chianti wines were made from Sangiovese grapes.
We'd arrived at the estate, greeted by an older woman who worked in the kitchen, sharing her best recipes with her visitors. After setting our things down, we donned our aprons and prepared to cook!
The menu for the day would consist of the following:
Lunch: Bruschetta & Pizza
First Course: Ragú with meat sauce
Second Course: Roast Porkloin w/ roasted potatoes
Dessert: Tiramisú and Florentine gelato
First, we prepared the bruschetta (pronounced bru-SKET-ta), taking turns cutting the bread, tomatoes, garlic, and basil.
Next, followed the seasoning and preparation for our main course. This was done concurrently as we prepared toppings for our pizza. Once the toppings were prepared, we went into another room, where we were taught how to knead dough and cut it into our own handmade pasta!
It was now time to complete our pizzas. We were instructed on how to make and roll out the dough for our pizzas. This proved to be a hilarious moment, as I'd managed to tear a hole in my dough, causing a couple retries of tossing my dough in the air like they do in the movies.
After getting our pizzas cooked in a wood fire oven,
we got to enjoy each other's company over pizza, while exploring the great views from the estate.
The cooking had only just begun! It was now time to brown and season the meat sauce for our first course, season the porkloin and potatoes for our second course, and mix the ingredients for dessert. This part of the class went very quickly and taught me a lot about how much time and thought goes into Italian dishes.
We had such a great time making our meal, that by the time dinner was served, we took our time pouring hearty glasses of the finest red wine before taking our seats. Our hosts were gracious enough to put on the final touches of each dish, serving up each course as the afternoon soon turned to dusk.
WE WERE STUFFED. By the time dessert was served, we had to really focus on savoring each bite, so as not to waste any of the ingredients. Since I couldn't enjoy the desserts due to my dairy restrictions, the chef even went out of her way to find some dairy-free cookies for me to enjoy!
Once we finished our meals, we were each presented with certificates of attendance, feeling wildly successful after enjoying the fruits of our labor.
Have you had the chance to explore the beautiful Florence and/or Tuscany region yet? What were some of your favorite highlights? Share your experience below!


Louise’s love of cheese and trying to make it at home led her to take a short course in Cheese Making at Washington State University. She then stayed with a family who made cheese from their own dairy cows, for a month. They specialized in Gouda and Cheddar. A requirement for most working the dairy industry is the Dairy Plant Processing course at BCIT. This is where she met Gitta Pedersen, who is the owner of Poplar Grove Cheese and was asked to join their team. She has been with Poplar Grove Cheese for almost 6 years. Louise has also started her own company, Pearson Cheese Company, where she was able to develop an alpine-style cheese called Apex. She also makes French Curd for the store front as well as retailing wine and cheese accessories. Louise can also be found at 8th Generation doing tastings throughout the season. But of course, her favourite thing to do is share her passion of cheese making with you.


If you haven’t discovered the joys of cooking with an air fryer – read on!
By using an air fryer, you get the taste of your favourite fried foods – without the fat. Much healthier for you, yet still surprisingly tasty!
Most foods only need a tiny spoonful of oil added; the hot air does the rest.
At the Chic Living kitchen, we’ve road tested two:
The Tefal Actifry
Just quietly, this one was probably our favourite. It features an agitator which means the food is rotated and cooks much more evenly. When it comes to air frying vegetables – everything from frozen chips, to pumpkin wedges, corn on the cob and zucchini slices – simply set and forget. The timer will let you know when it’s done.
However – after about three years the plastic lip, an other pieces of the air fryer became brittle and broke off, until the point where the whole unit needed replacing.
Phillips Air Fryer
This one also does a great job, however without the agitator it’s important to stop and stir up the contents regularly, or your food won’t cook evenly. The basket also didn’t have as large a capacity as the Tefal Actifry.
On the plus side, because there is no agitator, the Phillips Air Fryer came into its own when it came to cooking things like chicken nibbles, fish fingers, even garlic bread.
Both air fryers we road tested were fairly simply to clean, and both are also great for toasting nuts.
If you have been worried that an air fryer would just be another piece of junk to clutter up your kitchen.


Matcha means “powdered tea”. When it comes to green tea, the components from leaves get infused in the hot water and after that, they are discarded. In case of matcha, you are actually drinking the leaves that has been powdered finely and made into solution.
The preparation of Matcha includes covering tea plants with the shade clothes, before they are harvested. It triggers growth of the leaves with better texture and flavor that are hand selected, steamed for stopping fermentation, and then they are dried and aged in the cold storage that deepens its flavor. After that, these dried leaves are stone ground into fine powder.
Few facts about Match you didn’t know
- It contains caffeine
It is believed that MetaMatcha – Premium Green Tea creates “alert calm” because of natural substance it contains which is called L-theanine. It induces relaxation without causing drowsiness. Since you are consuming actual leaves in matcha, you might get almost three times more caffeine than a cup of the steeped tea. It is recommended to take it minimum 6 hours before your bedtime to make sure you get a sound sleep.
- The quality varies
Taste of match is very strong. While some people depict its taste like spinach, others describe it as grass like. So, it can be sweetened to enhance its palatability. Most of the tea experts warn that the quality of match is a key factor and it definitely comes at a cost. Fresh, high quality and pure matcha can be a bit expensive.
- Matcha can be incorporated even in meals
Matcha is very popular among chefs too since it is used as an ingredient in both savory as well as sweet dishes. While looking for match recipes online, you will find each and everything right from matcha brownies, muffins, to match soup, and so forth.
Some of the best health benefits of Matcha tea
- It is packed with ample of antioxidants.
- It boosts up metabolism along with burning calories
- Detoxifies naturally and effectively
- It is rich in fiber, vitamins, and chlorophyll
- It calms your mind and relaxes body
- Lowers blood sugar and cholesterol
- Prevents disease
- Enhances mood and helps in concentration
- Provides selenium, vitamin C, magnesium, and zinc
Overall, matcha is very powerful and highly beneficial. Matcha tea is a very simple and easy way to add strong health benefits to your routine diet!


We sell eggs from free range chickens, ducks, and geese. Free range means that they have access to the outdoors all the time. Our chickens spend most of their time outside eating wild seeds, grass, bugs, and other little critters. This is the difference that gives our eggs more nutritional elements than supermarket eggs fed man-made feed.
Our birds always have a coop to go into during bad weather, at night, to lay eggs, or just when the mood strikes them.
We feed our birds locally sourced NON-GMO feed. This feed is available 42/7, whenever they get hungry there is always food available.
There are no man-made chemicals used on our farm. No: pesticides, herbicides, or fertilizers. Only natural products are used on our birds. The same goes for the ground. If it’s not natural, we’re not interested.
An egg contain 6 grams of protein your body can easily use for energy, growth, and mental acuity. Don’t forget the yolks. They contain half the protein, and most of the vitamins and minerals found in eggs. They contain high levels of B12, Selenium, Choline. Choline promotes cell activity, liver function, and the transport of nutrients thru the body. Choline is a key in infant memory function. Eggs are a good source of Folate, iron, phosphorus.
Research shows eggs from poultry raised on pasture or free range have:
- ⅓ less fat
- ¼ less saturated fat
- ⅔ more Vitamin A
- 3 times the Vitamin E
- 2 times the Omega 3 fatty acids
- 7 times the Beta Carotene
- 4 to 6 times the Vitamin D
For more info check out incredibleegg.org, sustainableeater.com/pasture-raised-eggs or just google eggs.
All our eggs are hand-picked from the nest, washed under running water, and refrigerated as per USDA guidelines.
Our eggs can be bought at:
- Blue Sky Nutrition in Ferguson, MO
- Rolla Farmers Market at Al West Nissan on Saturday mornings
- Dickey Bub Farmers Market in Rolla, MO on Friday between 3pm and 6pm
- At our farm – located at 2183 Hwy O Rolla, MO
- Delivered to you if you live near Rolla, MO
I sell eggs from all kinds of poultry.
Chicken Eggs: $3.50 / dozen
Duck Eggs: $5.00 / dozen
Turkey Eggs: $5.00 / dozen
Goose Eggs: $1.00 / each


Discover the power of Cordyceps with our new Extra Strength Cordyceps Mushroom Gummies in Watermelon! These vegan gummies pack an incredible 750MG of this wonder ingredient, which can help you feel your absolute best. And with a delicious watermelon flavor, taking your daily dose has never been more enjoyable. Give your body the nourishment it deserves with our Extra Strength Cordyceps Mushroom Gummies!
Each 30CT jar totals to 22,500MG, ensuring you savor all goodness packed into every gummy. With such a potency, you can effortlessly enjoy the full benefits of Cordyceps in a convenient and delicious form. Cordyceps mushroom, a fungus long employed in traditional Chinese medicine, has numerous benefits. It enhances physical performance, reduces fatigue, and elevates energy levels. Additionally, Cordyceps possesses anti-inflammatory properties that help maintain a healthy immune system.
Cordyceps, a type of fungus, has been linked to potential health benefits. According to studies, it could help enhance blood sugar control, lower the risk of chronic illnesses like cancer and cardiovascular disease. However, these findings aren't conclusive and require further research to endorse them. Moreover, Cordyceps has been traditionally used in Chinese medicine for improving kidney health and as a natural aphrodisiac. It is believed to have adaptogenic properties, meaning it may help the body better cope with stress and improve overall well-being. Cordyceps is also rich in antioxidants and has been shown to support healthy immune function.
Our Cordyceps Extra Strength Mushroom Gummies are vegan and gluten-free, making them a great option for those with dietary restrictions. Each gummy is made with natural fruit flavors and colors, and contains no artificial sweeteners or preservatives. Plus, they are easy to take on-the-go, so you can enjoy the benefits of Cordyceps wherever you are!
So if you're looking for a natural way to support your overall health and well-being, consider trying Cordyceps Extra Strength Mushroom Gummies. With 750mg per vegan gummy, our gummies provide a convenient and delicious way to incorporate Cordyceps into your daily routine. They help improve the body’s natural immunity, fight inflammation, and reduce fatigue. Get yours online today and start feeling the health benefits!
If you have any questions about Cordyceps, feel free to reach out to our customer service team.


Technological process :
- Fresh hen eggs breaking
1 kg of product is equivalent to aprox. 19 pieces of hen eggs (weight:60 gr)
Statement about GMO:
We state that the Basso company’s products are free from the Gentically Modified Organisms.
We state that the Basso company’s products are not influenced by ultraviolet or ion radiation.
- Aseptic bag foil (type: bag in box), net weight of product: 10 kg
- Metal container: capacity 1000 kg
- Plastic container: capacity 1000 kg
Storage and transport condition:
Transport and store in a temperature of 0-4°C, after opening use within 48 hours
- Bag in box: 35 days from production date
- Metal container: 14 days from production date
- Plastic container: 7 days from production date
Bakery, confectionery, cakes, pasta production, mayonnaise and dressing production


Every year at the beginning of October we celebrate Harvest Festival. It is a time to notice the changing of the seasons as the summer slowly falls away and autumn is ushered in. At our Harvest Festival we thank God for the harvest and for the good food we enjoy. But we do more than that! We recognise that there are many in our community that for different reasons do not have enough food to feed themselves and their families and so we bring donations of tinned and packet food that is then shared out between food banks across the city and charities that support homeless people. During the harvest we sing some good old-0fashioned harvest songs, the children will help with the service and the occasion is enjoyed by people of all ages.
Harvest Festival 2017
Sep 24, 2017 | Uncategorized


Types of caviar
To carry the name, Champagne must come from a specific region of France. To earn its name, caviar must come from one of three sturgeon breeds (there are 27 worldwide) from the Caspian sea. There are great sparkling wines that are not “Champagne,” and there are great fish roes that are not “caviar,” but provide an enjoyable taste.
Sturgeon caviars share certain flavor characteristics across the breeds (varietals); a taste of the sea similar to the juice of a perfectly fresh oyster, a taste of brine, and occasionally a metallic finish. Varietal flavors differ fish by fish and tin by tin. Each fish’s diet, environment, maturity and time of harvest affect the flavor and texture of the eggs. How quickly the eggs are processed, how much salt is used, and how they are cured affect the product. Iranians, for example, use brine, while Russians stir salt in directly.
True caviar is sturgeon caviar. This means that the roe comes from sturgeon-the authentic caviar fish. Accordingly, three types of sturgeon produce the best caviar that comes from the Caspian Sea and Black Sea basin. These are the Beluga, Oscietra, and Sevruga. These sturgeons produce the three main types of caviar, which bear their names. The best and most expensive is Beluga caviar with its soft and large eggs. Next comes Oscietra caviar with medium-sized eggs. Sevruga caviar follows in rank with its smaller eggs. Together, these varieties make Iranian caviar respected throughout the world and Iran has always played a prominent role in caviar history. Overfishing and other environmental issues promoted the growth and success of farmed caviar, which comes from sturgeon as well as other fish species.


Sustainable* Food and Family Garden Day was carried out to promote sustainable food among the Chinese community. We invited Mary from Bwyd Abertawe to talk us through the Sustainable Food Places Framework & Swansea Food Charter which content was useful to allow the participants to know the food they eat and buy has a significant impact on our wonderful planet.
可持续性*食物家庭田园派对为华人提倡持续性食物的概念。我们邀请来自 Bwyd Abertaw 的 Mary介绍持续性食物架构和斯旺西食物宪章，其内容让参与者知道我们每天所吃的食物给我们的地球带来很大的冲击。
The talk was followed by a quiz to enhance what was learnt.We split the Parents and Children into two groups to compete with each other, here are the comments they gave at the end of the quiz:
Do not waste food
Buy sustainable food
Buy from local farmers / help local community grower
Turn from low cost to true cost
Support local businesses
Grow our own food
Saving food since there are lots of people who don’t have enough food
Look for Fairtrade** sticker on foods products
Don’t buy more than you need
此问答游戏获胜的队伍是小孩团队！他们获得华协的精美扇子，当下的闷热天气正合适；孩子们看到父母因输了而受罚感到特别兴奋。And the winning team was the CHILDREN! They were presented with CIWA’s own fans; perfectly ready for the upcoming summer heat, and amused to see their parents being punished for losing.
In order to uderstand our diet habits, we let the participants do a voting activity, and here is the result from our 32 votes that day:
1.Where do you prefer to get food from / 您比较喜欢从哪儿购买食材：
74% prefer to buy from the supermarket / 超市
13% prefer to buy from local farmer / 本地农场
13% prefer self-grown vegetables / 自己种菜
2. What do you prefer / 您倾向于 :
62.5% chose to cook themselves/ 自己煮饭
37.5% chose to eat at restaurants/ 在餐馆吃饭
0% chose to order takeaway / ready meals/ 点外卖或速食
From the above, we obviously need to support the local produce more. If we can harvest our home-grown food, it will certainly bring us more satisfaction and happiness.
Everyone commented that it was a very meaningful event. Thanks to our volunteers who prepared delicious food and we practiced what we preached, i.e. all food was finished!
** 公平贸易 – 给工人合理回报，没有剥削工人权益，爱护大自然以及安全的工作环境下所生产的食物。
*In 1987, the United Nations Brundtland Commission defined sustainability as “meeting the needs of the present without compromising the ability of future generations to meet their own needs.” Today, there are almost 140 developing countries in the world seeking ways of meeting their development needs, but with the increasing threat of climate change, concrete efforts must be made to ensure development today does not negatively affect future generations.
**Fairtade : Fair Pay, No Force Labour, Protect the Environment and Safe Working Condition.
– We regret that we could not carry out this activity in a garden. However, if you would like to pay a visit to the local vegetable garden, we are pleased to arrange for you. Get in touch with FooSeng if you are interested.


The creation of dairy cattle in Brazil has gained more and more prominence. After all, the activity is more modern, professional and, consequently, can be more profitable. However, this is a significant challenge since profit from production directly depends on adopting the right strategies to minimize costs while increasing productivity.
In this article, we will present a step by step to raise dairy cattle, covering aspects ranging from the administrative part of the business to health and nutritional issues. Check out!
Treat the property as a company.
First, a dairy farm and other economic activities should be seen as a company. Therefore, it must be borne in mind that producing large quantities of milk is not a certainty of profit. On the contrary, smaller herds can be very profitable, provided the correct management is adopted. The area’s market is quite uncertain and, therefore, one cannot neglect the financial monitoring indices.
These indicators help to identify where the financial resources are being used and also:
- Recognize times of the year that demand more money;
- Plan short and long term investments;
- Compare the planned objectives with those achieved;
- Determine the operational cost of production.
It is also necessary to think that dairy cattle farming is only one of the links in an extensive and complex production chain. Within this market, we know that milk is influenced by several factors such as economic policies, seasonality of production, quantity demanded by the market, among others.
Among the several factors that influence the price paid to the producer, we can highlight:
- Time of the year
- Dairy consumer behavior;
- Excess/scarcity of milk supply;
- Economic policy.
These factors cannot be controlled. The producer must focus on what he can interfere with, how to calculate production costs very well, and identify possible points of waste.
Get the animals right
Before choosing cows for milk production, you need to know their characteristics well and understand which one is the most appropriate on your property. Check out more information about each one!
The Dutch cow is one of the most traditional dairy breeds in the world. To produce between 6 and 10 thousand kg on average in 305 days of lactation, the Dutch were selected to develop animals with better feed conversion in the grazing system.
However, it is necessary to pay attention to the fact that these animals do not adapt well to hot climates and pastures of seasonal products, as occurs in Brazil. These are animals recommended for sophisticated systems of high production.
Gir cows are part of the dairy Zebu breeds. It has its origin in India and, therefore, its main characteristic is rusticity and the ability to adapt to higher temperatures. They also present an excellent feed conversion even in pastures with the lowest nutritional value.
The Gir breed has reproductive and productive longevity and is the most used Indian lineage in crossbreeding.
One of the most popular in Brazil, the girolando breed, is the cross between the Dutch and Gir. The idea is to combine the Dutch breed’s high productivity with the rusticity and adaptability of Gir.
Thus, the Girolando breed is characterized by good fertility, longevity, and sexual precocity combined with flexibility in different management types. Therefore, it has good reproductive efficiency and feeds conversion, which gives a very satisfactory economic performance. Due to these characteristics, it is ideal for newcomers.
Jersey is also a European breed; however, it is more rustic than the Dutch. Due to their high production, they are considered the second-best dairy breed and adapt more quickly to adversity and have greater tolerance to heat.
As they are smaller, it allows the producer to have more animals per hectare, leading to a lower food cost. It is also the earliest breed among dairy farmers and may have the first calf between 15 and 18 months of age.
This is one of the oldest breeds of dairy cattle originating in southeastern Switzerland. Even with this Nordic origin, it has good heat tolerance and good milk production. They also have high rates of longevity and fertility and efficiently transmitting their characteristics in crosses between strains.
The Guzera breed is also an Indian breed, and it is recorded that it was the first Zebu breed domesticated by man. It is a highly adaptable animal and has a double ability: milk and meat.
Thanks to its rusticity, it has a lower production cost and is very easy to gain weight, even with less investment. Therefore, it is suitable for beginners in dairy farming.
Do proper nutritional management.
The dairy cattle must necessarily go through the animal’s nutritional needs. This represents one of the main factors linked to the animal’s productivity.
From nutrition, it is possible to change the composition of milk and optimize production and increase reproductive efficiency.
However, managing dairy cows is not an easy task. Therefore, the most efficient way is to understand each phase of the lactation cycle’s particularities and overcome the challenges of each one.
In general, the nutritional management of dairy cattle is divided into the following phases:
- beginning of lactation;
- peak food consumption;
- half and end of lactation;
- dry season;
- transition and pre-delivery period.
That said, some factors are essential to the success of a dairy nutrition program. Below, see more details about each one.
Prioritize forage production
Fodder represents one of the primary sources of bulk feeding for dairy cattle as it ensures fiber intake for animals. That is why it is necessary to ensure that the herd can access quality fodder throughout the year.
One way to improve the forage supply is to invest in production to increase the return per hectare of forage and grain crops on your farm to maximize the quality and quantity of food grown.
Reduce food loss
The loss of food can generate severe losses for dairy cattle, so it is essential to develop strategies to minimize waste. The main points that can be controlled are:
- Handling and storage of food ingredients;
- Mixing and supply process;
- Management of the feeding trough;
- Control of weather-related disturbances.
Also, some forms of food storage allow less losses, and these should be prioritized. Also, attention should be paid to the cleanliness and organization of the eating area.
Improve handling of feeding troughs
A good nutritional program can align the management of feeding troughs with the milking schedule. the Ideal is to provide fresh food when the cows go to the milking parlor and organize a filling of the troughs for 90 minutes after returning the cows.
Another important tip is to schedule additional supplies throughout the day to ensure that cows have access to food whenever they want. After all, each additional kilo of dry matter consumption is equal to two extra kilos of milk.
Beware of the transition period.
The transition period precedes delivery and demands a series of exceptional care with food and comfort. At this stage, you must formulate specific ratios for the period and maximize the comfort of the cows by providing adequate space to lie down and eat while minimizing movements in the corral.
It is also essential to manage the feed trough by focusing only on good quality fodder in the right quantity.
Cows in the period before calving must have more than 0.76 meters of space in the trough and a minimum of two sources of clean and freshwater available in each pen.
Implement daily monitoring of the cow, including examining body temperature, changes in activity, and feeding behavior changes.
The health management of dairy cattle consists of a set of practices that deserve special attention from producers. In this sense, among the measures, we can highlight preventive actions about diseases (many of which are transmissible to men) such as vaccination and monitoring, cleaning and disinfection of animal facilities.
Crucial points for the health of the herd are:
- special care for newborns and calves;
- management of pregnant cows;
- effective control of ticks ;
- vaccination up to date.
In milk production properties, there are significant losses due to errors or negligence with these handling. Among the various dairy cows, the most cited are usually reproductive problems, hoof, and mastitis. These are cited as the leading causes of involuntary disposal within the production system and can generate significant losses.
Reproductive management and genetic improvement
There is no doubt that cows’ reproductive management is an essential aspect of being successful in the production of dairy cattle. It is essential to implement systematic breeding programs to improve the efficiency of heat detection, improve the gestation rate at 21 days, minimize labor demand, and, finally, improve the herd’s overall reproductive performance.
Likewise, one must invest in genetic improvement since the animal’s low productivity may be linked to its lineages.
Therefore, it is necessary to invest in reproductive biotechniques to accelerate the transmission of desirable characteristics to the descendants. In dairy cows, two criteria can be used:
- Probable production capacity: it allows the rural producer to forecast the animal’s production based on past lactations.
- The genetic value of production is estimated using the animal and relatives’ records.
There are two ways to make genetic improvement through biotechnologies or natural breeding. Undoubtedly, for the producer who wants to increase his milk production, biotechnologies are the best option. In this case, the animal is previously selected and proven superior, making the results faster.
The techniques used for genetic improvement are:
- Artificial insemination;
- Fixed Time Artificial Insemination (IATF);
- Embryo Transfer;
- In Vitro Fertilization (IVF).
You need to know what you’re doing.
Dairy farms require specialized care. That is why a production’s success depends on technical and practical knowledge of the best management strategies. The person responsible for the herd and his team needs to understand all stages of production and have a managerial view of the farm.
A single wrong decision can take profit down the drain, and recovering may not be so easy, especially in the face of instability.


I really could do a better job with this blog, but it’s November and I am participating in National Novel Writing Month, Nanowrimo.org and I am attempting to get an entire book written in just 30 days. Hey, I am having trouble keeping up with my regular routine, add in this contest thing and I am just goofy. But I promised myself that I would keep up with this little blog. And I am trying to spruce up my little garden by talking about more than just one topic, so…..
It's Time To Bake!
It’s fall, getting close to Thanks Giving and all that cool baking. If you are anything like me it’s going to be a bake fest until sometime after the first of the year when we will all be sadly looking at our bathroom scales and wondering what ever made us eat so much!
Well, face it, nothing anyone can say is going to change that little fact, we, like bears going into hibernation, engage in hyperphagia during the holidays, even if we think we are just eating a little bit at a time. But, here is the cool thing: I’m not going to say a thing to try to talk you or me out of it. That is what the Holidays are for, munching down with the fam.
In fact, I’m going to offer a cool recipe that I love and have used for years and years, even used it in a summer school program. Yeah, you know me, madam Do-It-Myself, I make my own bisquick mix. Why is this actually better for you? Less salt, whole wheat flour.
I make up a double batch every time because I use it that much. I put in a link to the website, too, because I can’t possibly add in all the cool recipes that come with this mix. No kidding, not just biscuits and pancakes, they have cookies, cakes, dumplings, even pie crust. I made an apple cobbler just today with this cool stuff.
Do yourself a favor and give this a look.
Smaller batch of Missouri Mix
- 8 cups flour (all-purpose, whole wheat or any combination)
(3 c whole wheat, 5 c unbleached works well for me)
- 1/4 cup plus 1 tablespoon baking powder
- 2 teaspoons salt
- 1 cup nonfat dry milk powder
- 1-1/2 cups shortening
Makes 11 cups mix.
Combine dry ingredients in large bowl. Sift to assure even distribution of ingredients. Using a pastry blender, cut in shortening until mix is the consistency of cornmeal. I make it easy on myself and I use my pretty Kitchen aid Mixer.
For the rest of the marvelous recipes and ideas please look at the website, it is the University of Missouri Extension Office, the 4-H people. http://extension.missouri.edu/p/GH1055


Primo's Pizza & Italian Kitchen
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