As part of the good farmer, good partner program, Puratos Grand-Place Vietnam has implemented a project to donate 90,000 cocoa seedlings in June and July to expand cocoa cultivation areas in Vietnam. The project aims to support farmers by partially covering the cost of seedlings after the Covid pandemic.
Cocoa market supply falls short of demand
Unlike mass-produced cocoa beans primarily originating from Africa to ensure consistent quality, Vietnamese cocoa is favored by consumers and major global brands for its distinct flavor profile, with hints of tropical fruit, bitterness, and mild acidity. The favorable weather conditions, adequate rainfall, good soil fertility, and meticulous care provided by farmers have contributed to the unique quality of Vietnamese cocoa. Since 2013, the International Cocoa Organization (ICCO) has consistently ranked Vietnamese cocoa among the countries with excellent fine flavor cocoa products.
Despite the increasing global demand for chocolate, Vietnam’s cocoa production has failed to meet market demand. In Vietnam, in particular, the cocoa cultivation area has significantly decreased from 25,700 hectares in 2012 to about 5,000 hectares in 2019. Provinces such as Ben Tre, Dak Lak, Binh Phuoc, Lam Dong, Ba Ria – Vung Tau, and Tien Giang have experienced a substantial reduction in cultivation area. Among them, Ben Tre has seen the most significant decline, from 9,727 hectares in 2012 to only 273 hectares in 2019.
This situation persists due to various reasons, including salinity intrusion in the Mekong Delta region, unsuitable cultivation area selection, technical limitations in cultivation, competition from other crops such as durian, pomelo, and coffee, the impact of changing weather conditions on pest infestations and fruit quality before each harvest, as well as inadequate and restrictive policies for cocoa crop development. These factors have led to farmers easily switching to other crops in a short period.
Pioneering with farmers to restore and develop a sustainable cocoa market
Since 2008, Puratos Grand-Place Vietnam has developed the sustainable cocoa sourcing program, Cacao-Trace, focusing on value creation and value sharing. The program includes activities such as providing in-depth technical training for farmers, sponsoring seedlings to expand cultivation areas, purchasing cocoa at stable prices even during the pandemic, and maintaining a minimum price to ensure stability in the face of global market fluctuations. These efforts have enabled farmers to concentrate more on cocoa tree care.
With the decreasing cocoa cultivation area, Puratos Grand-Place Vietnam, as the leading cocoa and chocolate company in Vietnam, has distributed 90,000 cocoa seedlings in Dak Lak, Dak Nong, Binh Phuoc, Lam Dong, and Ben Tre.
Local authorities in these areas have actively supported and welcomed this initiative. On May 8, 2023, the Department of Agriculture and Rural Development of Ben Tre province implemented a program to receive 20,000 cocoa seedlings, fully supported by the company. Through close collaboration with cocoa farmers, the program ensures product marketing and purchases, technical support for cocoa care and processing, and profit sharing based on the production and business efficiency of the company.
Farmers participating in the program are delighted, excited, and highly appreciate the activities of Puratos Grand-Place Vietnam. After the period of the pandemic and fluctuating prices of other crops, the stable cocoa purchase price provided by the company has been even higher. Through these activities, farmers also realize the potential of cocoa cultivation to continue planting and producing high-quality cocoa ingredients.
The achieved results of the project affirm the company’s determination and serious investment. This is not a short-term action but demonstrates a strong commitment to accompany sustainable development with farmers and protect the planet. It is through pioneering businesses that relentlessly pursue the philosophy of sustainable development, such as Puratos Grand-Place Vietnam, that promising breakthroughs and positive values will be created and spread to the Vietnamese farming community in the future.


Talk about a tough market to crack – it has got to be the Filipino diner. Consider how Filipinos talk about food while enjoying their meals, or how even the most unsophisticated diner has an opinion about the fragrance (or lack thereof) of the rice that accompanies the meal, there is little doubt the Filipino diner feels strongly about food.
For a restaurant to break into this tough market is hard enough, but for it to dare and serve Filipino food to Pinoys… and succeed? That is definitely one for the books.
Asya Filipino-Asian Restaurant is a relative newcomer to a segment dominated by marquee brands in Filipino cuisine. For years, the Filipino dining segment has been ruled by names like Aristocrat, Barrio Fiesta, and Cabalen, to name a few. On the opposite end of the spectrum are the cult carinderias like Aling Lucing’s and Aling Sosing’s.
Filipinos are unforgiving when it comes to restaurants that serve native cuisine, not only because it is something that is close to their hearts, but also because each family and each region has its own opinion of what good home cooking is.
But it was the diners themselves who shaped Asya into what it is today. When it first opened in 2010, it specialized in cuisine from all over Asia. Its original menu consisting of Thai, Vietnamese, Malaysian and Japanese food was warmly welcomed by diners, but eventually the menu inched closer to more and more Filipino fare. The shift happened slowly over less than two years. Today, the menu lists 80 per cent Filipino food.
Perhaps it is a compliment to Asya Executive Chef Ding Lazona’s combination of a practical knowledge of the Filipino palate and his years being expertly trained in the kitchens of the legendary Le Soufflé. At Asya, he insists on serving Filipino food with a modern twist by careful plating and portioning. Tinapang bangus (smoked milkfish) is not served as a whole fried fish on a platter but rather as bite-size fillets wrapped in rice paper and mustard leaf, with the rolls stuffed with slices of salted duck egg. The dish is served not as a main course but rather as an appetizer. Seeing the potential of standard fare like smoked milkfish with a simple salad accompaniment is what makes Asya different from the ordinary Filipino restaurant.
Asya is also unafraid to take on the competition head-on. Judging from its menu offerings, it went and took the best of the selection among popular Filipino restaurants and came up with its own versions of signature dishes. Asya would rather call this strategy “benchmarking against the best,” where in the end, Filipino cooks raise their game and the dining public is all the better served for it.
Take for example its Sinigang na Corned Beef. A popular innovation of an upscale Filipino restaurant, this dish is a modern take on the beef dish that uses a soup base soured by tamarind pulp. Like the popular version, Asya also uses home-brined beef. Asya’s version uses brined camto that is then boiled for an hour and a half, taking it from high heat to low heat to fully tenderize the meat. The tamarind soup base uses a combination of fresh and commercial soup base.
The popular bar chow sisig is also benchmarked at Asya. The restaurant’s version is also served on a hot metal plate and has the addictive savory-sour combination of flavors that go so well with a bottle of ice-cold beer. However, Asya’s version is lightly flavored with mayonnaise, and the maskara (hand-chopped pig’s cheek, snout and ears) is boiled until tender, and then deep-fried instead of being grilled. The result is a sisig that treads that fine line between two philosophies: wet and dry. Sisig fanatics are divided between these two choices: you are either a fan of the wet or dry version. Asya’s sisig happily gives diners both at the same time. If you must try something at Asya, then it has to be their version of the sisig.
Another thing that differentiates Asya is the pragmatism that pervades its philosophy when it comes to Filipino cooking. Chef Lazona is quite candid about his use of commercially available soup bases as well as liquid seasoning. Not only do these aid in efficiency with the kitchen, he also understands that the Filipino palate is quite used to the flavors of the commercial products and does not discriminate against them.
Although the restaurant’s current menu is now far from the original one, there are still shades of the old Asya. The interiors remain modern and the signature “face chairs” are still there. As for the food, Filipinos, it seems, have welcomed into their favorites list the Thai import Bagoong Rice. Asya’s version uses a spicy shrimp paste mixed with oyster sauce and chicken powder. While it is topped with the usual unripe mangoes, Filipinos will recognize the cured pork as tapa. For contrast, Chef Lazona flavors and colors the scrambled egg strip topping with annatto seeds.
Filipino diners also seem to have taken to sushi. One of the more popular dishes at Asya is the Atomic Roll — spicy chirashi stuffed with unagi and cucumber then topped with marinated tuna tartare. The rolls are served with deep-fried crabsticks for texture and contrast.
Asya has evolved to reflect how Filipinos want to eat. Its Salo-Salo meals allow anywhere from six to ten people to share a feast together for a value price. The restaurant’s 150-seating capacity is almost always taken up by large groups that fill up both the indoor and outdoor seats. Filipinos, it seems, are happiest when they eat together.
The transformation has proven good for Asya business-wise, as it is able to more easily procure local ingredients. Where it used to import spices to come up with regional Asian dishes, today, given the Filipino menu, the ingredients are not only locally available, they are also cheaper. The shift has also allowed the restaurant to fully explore the banqueting side of the business, one that is now a profitable side of operations.
Asya’s lone branch at the Eton Centris commercial cluster in Quezon City has become a destination restaurant, and its success is reinforced by the fact that among the many restaurants that were launched during the opening of the commercial center, it is one of only a handful that survived Eton Centris’s location and clientele. Although there are plans of creating franchises, the company is not rushing into it as they would like for the satellite kitchens and the planned commissary to be able to faithfully reproduce the dishes at Asya.
Its Inihaw na Pusit (grilled whole squid), for example, has to be stuffed a la minute and cooked precisely to achieve the firm-yet-tender texture of the meat. Judging from the popularity of the dish, Asya’s decision to take it slow and respect the diners who have helped achieve its current identity is spot-on.
Christmas Treat at Asya
It is during Christmas that most families bring out the Chicken Galantina. Because of its elaborate preparation method, it is served only during special occasions. To make galantina, a whole chicken is deboned, then stuffed with ground chicken meat mixed with chorizo, Vienna sausage, whole boiled eggs, sweet ham and raisins. It is then baked and served whole at the Christmas table. At Asya, it is made with chicken breast stuffed with sausages and glazed with sweet pineapple sauce flavored with star anise.
Executive Chef Ding Lazona takes this Filipino favorite and gives it a regional flavor by dredging it in tempura batter and deep-frying the rice roll. Each roll is prepared in-house and stuffed with slices of ripe mango and ube halaya (purple yam). It is glazed with a coconut-caramel sauce when served. Asya Filipino-Asian Restaurant is located at the ground floor of the Eton Centris Walk, Eton Centris, Quezon Avenue cor. EDSA, Quezon City. Tel. (02) 994-8467 and 738-4938 to 39.


Article by: Daily Hive
Featured image by: @shipyardsnightmarket/Instagram
Back at it again, North Vancouver’s Shipyards Night Market is returning for Summer 2018.
Gathering some of Vancouver’s best food vendors, this free event will feature a full farmers’ and artisan marketplace along with local food trucks and live entertainment weekly.
Shipbuilders’ Square in North Vancouver will be transformed into a vibrant night market with 100+ vendors every Friday night starting May 4 to September 28.
Attendees can expect to chow down on grub from 40+ food trucks in “hot food alley” and enjoy live entertainment all summer long.
The Friday Night Market will also feature a 19+ beer garden, serving local craft beer and cider as well as Betty’s Vodka Iced Tea.
North Vancouver’s Shipyards Night Market
When: Every Friday from May 4 to September 28 from 5 to 10 pm
Where: Shipbuilders’ Square – 15 Wallace Mews, North Vancouver


Diabetics Diet Regimen Guidelines
Dr. Emil Samir Fellowship of Family Medicine , said about most important Diabetics Diet Regimen Guidelines , let’s know about them.
As a general rule and under supervision from the family doctor,
depending on the patient’s body weight, the following guidelines should be observed:
It is advised to divide the meals into three main meals, as well as two or three snacks .
The timing of the main and snack meals should be appointed carefully,
so that it is suitable for the diabetic patient’s medication, its dosage and body activity.
Following a healthy daily routine helps the patient avoid the complications of diabetes, and motivate leading a better lifestyle.
That is why we always advise the patients to wake up as early as possible
and get breakfast (before 10:00 am), lunch 6 hours later (around 3:00 pm), and a light dinner (around 9:00 pm) .
Utilizing the Food Pyramid, the diet regimen should be prepared for each patient individually.
It should be reviewed every 3 – 6 months under the family doctor’s guidance – especially before times of fasting during the Holy month of Ramadan.
The following general rules should be followed when preparing meals for Diabetics Diet Regimen Guidelines:
First, Carbohydrates Group:
– This includes bread, rice, pasta, potato, and similar foods rich in starch.
– From 6 – 10 servings daily (distributed among all the day’s meals): a serving is about quarter of “ Balady ” bread, or 3 – 4 spoons of rice or pasta.
Second, Vegetables Group:
– From 3 – 5 servings daily: a serving is a cup of cooked leafy vegetables (e.g. “Moloukhia”, Spinach),
or half a cup of chopped vegetables (e.g. peas and carrots), or three quarters of a cup of vegetable’s juice (e.g. tomato or carrots juice).
– As for fresh vegetables, these can be consumed freely – especially green salads.
Third, Fruits Group:
– From 2 – 4 servings daily: a serving is about a medium sized fruit of apples, oranges, tangerines, or bananas; or half a cup of fresh fruit juice (without sugar).
– It is also advised to limit intake of fruits rich in glucose like sugar cane (and sugar cane juice), fig, dates and grapes.
Fourth, Dairy Products Group:
– From 2 – 3 servings daily: a serving is a cup of skimmed milk, or 2 small cups of yoghurt, or 100 grams of low fat cheese (like “Qarish” cheese).
– Generally, we advise consumption of low fat milk – especially cow milk.
Fifth, Proteins Group:
– This group includes all types of meat, lentils, beans and peas.
– From 2 – 3 servings daily: a serving is about quarter of a chicken, or 75 grams of beef meat, or a cup of beans, or 2 small eggs. – It is preferable to consume grilled and boiled meats, and to avoid fatty meats.
Sixth, Fats and Oils Group:
– As a general rule, it is advised to reduce the amounts of unsaturated fats (like hydrogenated oils) as much as possible.
– Using olive oil as a healthy alternative is always welcome.
Some Foods Beneficial to Diabetics:
- Onion: contains a substance that enhances glucose consumption inside body cells, and keeps high blood insulin concentration.
- Garlic: dramatically reduces blood glucose levels.
- Fenugreek seeds : facilitates glucose consumption by the body.
- Lupine: promotes the pancreas to secrete more insulin.
- Cabbage and Cauliflower: keeps insulin blood level high which in turn reduces blood glucose levels.
What are the health benefits of Workout?
Foods to Consume Regularly for Diabetics Diet Regimen Guidelines:
– Warm drinks (like anise, peppermint) without sugar – Salads and fresh vegetables
– Spices (especially cumin and paprika) – Whole nuts (mainly pistachio and unsalted peanuts).
Foods to Avoid for Diabetics Diet Regimen Guidelines:
Fatty meats and fish – Preserved meats (like Salami and Pastrami) – Cream, butter, and fatty cheese
– Hot spices and salted foods (like Herring fish) – Sweets and pies – Alcoholic drinks – Smoking.
Finally, sticking to a comprehensive and healthy diet regimen represents as much as 30% of the management of diabetes mellitus,
in addition to body activity and avoiding mood swings; for medications – no matter how potent they might be – can only represent about 70% of diabetes management.
That is why we advise diabetics to seek their family doctor’s help in preparing an individualized diet regimen suitable for their health state, for their lifestyle, and appropriate to their medication and its dosage.
You can book now at the clinics of Dr. Emil Samir, Fellowship of Family Medicine from CliniDo


1. Culinary Positions: Executive Chef/Chef
Vietnamese name: Bếp trưởng
Role: The executive chef is the person who has full authority in the kitchen in the restaurant, responsible for operating and supervising all activities of the department to ensure the quality of the dishes, food hygiene and safety and maintaining food costs. Most importantly, the chef is the one who plans, prepares and cooks in the kitchen.
2. Culinary Positions: Cook Assistant
Vietnamese name: Phụ bếp
Role: The Cook Assistant is responsible for assisting the chef with tasks such as ensuring food supplies, handling leftovers, preparing ingredients, testing new recipes, cleaning utensils and kitchen space. In the kitchen, there can be many cook assistants for a cooking stage.
3. Culinary Positions: Kitchen Steward/Dishwasher
Vietnamese name: Nhân viên rửa bát
Role: Dishwasher is an employee in the kitchen, responsible for operating and maintaining equipment and tools to clean dishes, cutlery, to clean machines, equipment, cooking utensils, and wipes stoves, ovens, sinks and food dishes, sweep and mop kitchen floors.
4. Culinary Positions: Waiter/Waitress
Vietnamese name: Nhân viên phục vụ
Role: Waiters/Waitresses are responsible for taking orders and serving food and drinks to guests at the table. Waiters/Waitresses also introduce the menu, recommend dishes, serve wine, and if required, directly comment on the quality of the food to the chef or executive chef.
5. Culinary Positions: Hostess
Vietnamese name: Nhân viên tiếp đón khách
Role: The Hostess is responsible for welcoming and arranging seats for guests in the restaurant. During peak hours, the hostess manages the number of empty tables, the order of guests waiting and finding a reasonable seat for guests. At restaurants that require a reservation, the hostess checks the name of the person who made the reservation.
6. Culinary Positions: Food runner
Vietnamese name: Nhân viên chạy món
Role: The food runner is the assistant to the waiter/waitress. Their main task is to deliver the food to the table when it has been prepared by the kitchen.
7. Culinary Positions: Bartender
Vietnamese name: Nhân viên pha chế rượu
Bartenders prepare alcoholic and non-alcoholic beverages at the hotel bar. The bartenders also serve fruit as a side dish or accompaniment to wine or cocktails.
8. Culinary Positions: Barista
Vietnamese name: Nhân viên pha chế cà phê
Baristas serve popular coffees like espresso, cappuccino or americano, etc. Each hotel has its own coffee shop, and baristas work mainly in the morning, with breakfast included.
The above is a list of positions in the Culinary department and their respective Vietnamese translations. You can learn more about other positions and Vietnamese names in other articles in our series Vietnamese Names and Roles in Hotels.


Have You Heard? You Are What You Eat!
You are what you eat. How many times did you hear your mother say this while you were growing up in Houston, TX, wasting yet another weekend morning sitting on the couch eating junk food? Turns out, she actually knew what she was talking about!
One out of every three people over the age of 65 will develop some sort of hearing loss. As you grow older, why not take your mother’s advice and eat foods that can help your hearing health?
Antioxidants and folic acid can reduce the risk of hearing loss by up to 20 percent. The antioxidants work to reduce the amount of free radicals in your body that can damage the nerve tissue in your inner ear. Antioxidants can be found in many foods such as spinach, asparagus, baked beans, broccoli, peas and eggs.
Omega 3 fatty acids and vitamin D have been shown to drastically reduce age-related hearing loss. Fish such as salmon, tuna and sardines are great sources of omega 3 and vitamin D. Studies have shown that those that ate fish at least twice a week were over 40 percent less likely to develop age-related hearing loss. Researchers think that Omega 3 helps to strengthen the blood vessels in your ear’s sensory system.
Zinc is found in a wide variety of foods such as shellfish, eggs, nuts and even pumpkin seeds. Studies have shown that zinc is able to reduce the symptoms of tinnitus and can drastically increase the recovery time of sudden hearing loss.
Sweet potatoes, carrots and dark leafy greens are chock-full of vitamin A. Vitamin A has been shown to reduce the risk of moderate to severe hearing loss by almost 50 percent.
We all know that stopping by the Houston grocery store and picking up some fruits and veggies won’t guarantee you’ll never lose your hearing. But, it sure is a delicious way to try.


Mother’s are irreplaceable. Join us at EagleSticks Golf Club in the new “Oakmont Event Center” with the beautiful scenery of our Championship Golf Course and celebrate with family and friends. For more information about menu and seating options and reservations call:l 740-454-4900 ext. 2.
Carved Prime Rib, Glazed Ham, Chicken Fettuccine Alfredo, Mashed Potatoes, Green Beans, California Blend, Dinner Breads.
Breakfast Station- Create your own Omelet and Waffle station, hash browns, bacon and sausage.
Garden Station- Family style salad, pasta salad and assorted fruit and cheese.
Decadent Dessert Buffet that includes cheese cake, chocolate cake, carrot cake, cupcakes, cake pops, cookies and assorted pies.


Meat Grading System
In our favorite past time or profession for the lucky few of us, we are graded in a very strict belt system. We are not the only ones who fall into such criteria, our beef does as well! Knowing the grading system is a must when you are choosing what piece of beef is right for the occasion. The USDA are the sole inspectors of beef quality and percentage-wise they give out the highest grade of “Prime” to only 1 – 2.5% of all beef processed in the United States. The grading system is based primarily on the degree of marbling, color, tenderness, juiciness, and flavor of the meat. There are some crazy levels of detail that go into the grading, such as the maturity of the animal itself based on months and skeletal ossification, but we will not go down that worm hole. All that matters to us is to understand what each grade means on our end, unless you want to become a butcher.
• Black Belt | USDA Prime: The highest rank you will find. Prime grade beef comes from younger well-fed cattle. The meat has the best marbling, which results in a super tender and juicy steak. This grade should only be cooked with dry-heat methods. Pan seared or roasted are the best. If you want to feast like a king, go Prime.
• Brown Belt | USDA Choice: It’s close to Prime. You will more than likely not buy Prime unless you are a baller, but Choice will suit just fine and will be primarily what you find in your grocery store because Prime usually gets sold to high-end restaurants. Choice grade has great marbling, which makes it tender, juicy and very flavorful. However, some of the meats can get tougher if overcooked with dry heat. So, this is where you can start getting into braising or stewing.
• Purple Belt | USDA Select: You start to lack marbling here, which will make the meat leaner, since marbling is fat dispersed within the muscle tissues. Because of this, Select grade will be a bit tougher and lack in flavor and juiciness compared to Choice and Prime. Select cuts are better marinated to gain flavor and to tenderize. Select is your go to choice for braises and stews because the low and slow cooking within a liquid tenderizes without drying it out. If you pan sear or grill certain select cuts, you will be disappointed because it will be like chewing on a gi; leave the dry cooking to the senior ranked meats.
• Blue Belt | USDA Standard/Commercial: Blue belts! Don’t get offended here! I am in this with you. Standard and commercial grades are what you find on the shelves the majority of the time. Are they bad? No, but they are what you see as the “store brand” meats. They are your bargain cuts. They should not be avoided by any means, you just need to treat them differently preparation-wise to maximize their potential.
• White Belt | USDA Utility/Cutter: Not sold to stores whole; utility and cutter grades are what get processed into ground beef. These cuts are too tough to be sold on their own and did not pass the test to move up in rank. They actually make up the bulk of the meat sold.
Now that we are familiar with which piece of beef we need and what grade it comes down to, the hardest part is pulling the trigger on which piece to buy. There are a few things to take into consideration when purchasing the perfect cut of meat. Using 3 of your 5 senses you can tell a lot about the product.
Color: We eat with our eyes first and foremost. Meat color can indicate a lot, but can also be a little deceiving. You want to select meat that has a nice, bright red color. The meat, once cut and packaged, has a certain “bloom” to it that makes it hold that bright red color. Once exposed to oxygen, the outside of the meat begins to brown out, this does not mean the meat is bad; it just happens from exposure to oxygen. If you see this in prepackaged meats, avoid it. If you have some meat you just bought and opened yourself then the next day it’s brown, don’t throw it out, it’s still fine (unless you wait multiple days, then it will spoil).
Touch: This is the last ditch step once you have gotten the meat home or are checking a steak you had in the fridge. The meat should not feel sticky to the touch. If it does, return it if just purchased or throw it away if it’s been in your fridge.
Smell: Another step that is taken once you get home. It’s hard to smell through plastic at the store while in the meat aisle, but it’s worth a shot because if you can smell it through the packaging, chances are it’s bad, very bad. But once you get your piece of meat, it should have a nice “meaty” aroma, not a sharp and sour smell of ammonia. If that is the case, return it or throw it away.
What is “Marbling?”
Marbling is the term used to describe the level of intramuscular fat found in meat. The name comes from how the little specs of fat are found within the lean muscles resulting in a “marbled” look. The more marbling, the more tender and flavorful the cut! That’s why it is part of the grading criteria.
Grass-fed vs Grain-fed
All cows start out around the same way by being out on a pasture and grazing on grass, but eventually cows are moved into lots and fed grains. Grass-fed cows, though stay out to pasture and they result in slightly different flavor, marginally less saturated fats, more vitamins and more omega-3 fatty acids. Does it make a world of difference? Not to the average consumer, just eat actual food before supplementing. It is more enjoyable.
Bison or Beef?
You often will see ground bison meat, aka buffalo meat, in the meat aisle. If you are concerned with the fats found in ground beef, then bison is a great alternative. Usually 90% lean, a fair amount of less calories and delicious, it makes for a great burger replacement!
1. Use your hand! You can tell a lot by the power of touch. A trick is using your finger to press the meat while it is cooking and then compare how it felt to the fleshy part of your thumb. By changing which fingers you use you can mimic the doneness of steaks.
2. The chef’s method, my preferred method, is using a “cake tester.” Not everyone has one of these, but they are super handy and cost under a dollar. Stick it through a steak sideways to the center of the meat then remove it and touch it to a sensitive area of skin, upper lip or wrist briefly are best, you can then feel how hot the inside is. It’s harder to get used to and figure out what the temp is, but it’s much more accurate.
3. Traditionally, the most basic and sure proof way is, you guessed it, using a thermometer. The only issue I have with them is that they are usually large and puncture your steak, which releases all of the delicious juices.
Know your temperatures
You’ve now got your perfect steak, let’s say you splurged and opted for a USDA Prime Rib Eye Steak. After going over what you’ve just learned, what does that mean? Don’t worry, I’ll wait while you process it and then say it out loud to a magazine, causing those around you to give you a funny look. That is correct! You now have a tender, juicy, very well-marbled steak that will be best cooked using a dry-heat method, preferably grilled or pan seared. Now, when you have a steak that is so high quality, you do not need to screw around with it seasoning-wise. The best thing you can do is highlight its features by getting a nice sear on it. The crust you create on the outside of a steak when seared, or the grill marks you see are what is called the Maillard Reaction. This is what makes grilled, roasted and seared meats so damn mouth watering. But when you are creating that flavor you need to be careful how long you cook the steak. Proper meat temperature charts have been implemented for food safety. At 145°F harmful bacteria is killed off, if there were any forms of bacteria that would be harmful. This is why you see some restaurants having “*” next to “doneness” of burgers and claiming they are not responsible for any food related illnesses. Learning how to check your steaks is easy, do not cut them open and look inside, use these “handy” methods.
[row][double_paragraph]The Maillard Reaction
In short, the naturally occurring amino acids and sugars on the outside of the meat break down and change color and flavor. When this begins to happen, the compound starts to degrade and dehydration of the outside of the ingredients begins, resulting in a crispy flavor outside.
“Black and blue” 120°F
Rare 125 to 130°F
Medium-rare 130 to 135°F
Medium 135 to 145°F
Medium-well 145 to 150°F
Well-done 150 to 155°F
Hammered 160+°F [/double_paragraph] [/row]
Take a rest
Imagine when you roll, your big strong muscles are tight and constricted. Then the second you sit down for a few minutes your body relaxes. Well, the same happens when you are cooking a steak, the heat essentially makes the steak muscle, contract and act like a flexed bicep, if you go straight into it, it will remain tough and tight. But if you pull your steak just a doneness level earlier, then let it rest for 5 minutes, you will have a steak that has relaxed, is super tender and the carry over heat will bring your steak up to the next level of doneness. For example, you want a tender steak that will melt in your mouth that’s cooked medium? Pull it when you check it and feel that it is medium rare, let it sit for 5 minutes and then try it, it will be medium.
Selecting the right cut of meat for the right occasion does not have to be difficult. With a little understanding of the grading system and structure of cuts you can learn a lot and narrow down how to maximize flavor by making the right choice in the meat aisle. You spend a good portion of money on meat; protein is our fuel, so why not enjoy eating it? With that being said, when it comes to cooking your meat don’t be a bone head and just hammer your steak like you do your training partners. Properly cooking that meticulously selected perfect steak of yours is an art, not of the martial kind, but it does focus on balance (heat,) technique (skill) and patience (timing.)


Hey everyone, I’ve had a lot of questions from friends and family asking about what type of food I’ve eaten here, and what some of the differences and similarities are between the food in Australia and the food in Belgium (to those who didn’t know I have two nationalities, and want to know more about me, check out my About Me post: http://zoeinchile.9685exchangeblogs.com/about-me/). So, I thought I might just write a few things about food and eating in Chile in general as well. Please keep in mind that nothing is good or bad, just different.
A regular day of eating in Chile looks something like this:
Desayuno (Breakfast): We normally eat breakfast somewhere between 10am-1pm, depending on when everyone gets up. It’s always white bread rolls that are toasted, and usually you can choose to have it with mantequilla (butter), queso (cheese), palta (smashed avocado), miel (honey), manjar (caramel/dulce de leche) or jamón (ham). Myself and my host mum normally have a little bowl of yoghurt vainilla con fruta (vanilla yoghurt with fruit – that one wasn’t too hard to translate), a lot of the time it’s with either arádnos (blueberries), demasco (peach) or frutilla (strawberries). To drink, there’s café descafeinado (decaf instant coffee), té (black tea) and leche blanco y le he chocolate (plain milk or choccy milk).
Almorzar (Lunch): We eat somewhere around 3-7pm, and normally it’s a hot meal or bread again, we only normally have one hot meal a day and then bread for the other two meals. There’s many different things we have for a hot meal, some of which include completos, empanadas, humidas, fajitas, zapillita italiano, chocle, cazuela y carbonada, and more, which I’ll go into more detail about later. There’s almost always some ají (green chili, prepared into a paste), with hot food, and it makes everything really spicy and I love it. To drink, normally it’s jugo de fruta (fruit juice, but they make it a lot differently, explain later), agua (water), or bebidas (soft drinks, usually coca cola or canada dry ginger ale).
Once (Dinner – but it’s more in between a snack and a full meal): Once (pronounces on-say, but with less of an Aussie accent I’m imagining you saying it with), is normally around 9pm-12am. Like I said before, as there’s only one hot meal a day, once is either bread or hot food, with most of the same options as before. With a bread meal, for once and almorzar, there isn’t any yoghurt, it’s just hot drinks and some bread and spreads. For once though, because it’s holidays and everyone is getting a big bored, of someone has holiday boredom baked, then there’s some delicious cupcakes or cookies as well. I made scones for my host family the other day, but I messed them up so I’m going to try again soon!
There are quite a few differences between what my family in Australia eats and what I eat here, but there’s also so many similarities as well. I’ve been told that Chilean’s eat so much bread, but between sandwiches for lunch as an Australia custom and sandwiches for breakfast as a Belgian custom, it’s still two meals a day of bread. Also, I’m still eating some of the same veggies and fruits, they are just prepared differently, so to me there actually isn’t too much of a difference.
There is a difference between the types of cuisines they have here in restaurants and going out to eat. In Australia, there’s a lot more of an asian influence in food, and so far I don’t think I’ve seen any Thai, Vietnamese or Korean restaurants here, only the single Chinese restaurant and a sushi place (but, I still disagree that it’s sushi, because here they roll up the sushi without seaweed and then put it in batter and fry it, and that’s what they call sushi – completely different than what it is in Australia).
In Chile, there’s much more of an influence from the United States, with so many more fast food restaurant chains that in Australia. Here they’ve got McDonald’s, Burger King, KFC, Starbucks, Dunkin Donuts, Cinnabon, Little Caesers Pizza, Papa Johns Pizza, Pizza Hut, Dominoes Pizza (a lot of pizza but we rarely eat it – very odd), Wendy’s, Subway, Taco Bell, In-N-Out Burger, Krispy Kreme, Johnny Rockets and so much more (if that list wasn’t enough already!). For both examples, the geographical location of both Australia and Chile definitely have something to do with the influence, but it has been a bit of a shock having a lot less delicious asian food (I! Miss! Bubble! Tea!) and a lot more American food, but at least it means I get to try some new stuff!
As for some Chilean/South American specific food, going out to a food market is quite a different experience, and definitely a more lively one! To get fruits and vegetables here, we go to la feria, which has lots of little stalls selling the freshest just-off-the-farm produce. All of the food is massive, think almost double the size watermelons, corn, avocados, anything you can think of. It’s very loud, with stakeholders yelling out prices and deals in little songs, and giving you little samples of the freshest fruits, and it smells so wonderful. For food otherwise, the same sort of street food type stalls are every where, selling everything from churros, to chocolate covered strawberries, cut up fruit, empanadas, humitas, cakes, papas fritas, and so much more. Everything is mostly pretty cheap as well, which is a pleasant surprise for me and my wallet.
I’ve mentioned some classic Chilean food so far and haven’t explained it, so I’ll go into a bit more detail now.
Completos: It’s a type of hotdog, but with so much more on it than the sausage sangas in Aus. Completo Italiano, for example, is a hot dog bun, with a sausage first, then tomato, cut up very finely, and smashed avo with salt on top, finished off with mayo and tomato sauce. Please, if you’re bored of making the same old food, try to make yourself a completo, they are delicious!
Empanadas: Kind of like a pie but more like a pastie. I’ve explained them before, but you usually get an empanada de queso, which is with cheese, or the Chilean specialty, empanada de pino, which has red meat, onion, egg, olives and mushrooms.
Humitas: I think it’s basically a corn slab, I really don’t know how to describe it or make it, but it’s like a little patty of corn that’s been mixed with something and shaped into a rectangle, and you cook it when it’s wrapped up in corn leaves.
Fajitas: Basically just Mexican wraps/burritos, but Chilean or something. Normally, you have it with carne o pollo (red meat or chicken), palta (avocado), queso (cheese), sour cream, lechuga (lettuce), mayo, tomato sauce, chocle (corn), and a stir fry of vegetables like mushrooms, onion and paprika.
Zapillita Italiano: A casserole-ish bakes dish, with broccoli, artichoke, cheese (i think), and other things I haven’t been able to identify (I promise it’s good though!).
Chocle: Techincally, ‘chocle’ is just the spanish word for corn, but here they have a lot of corn based dishes, or just meal times where everyone has one or two big cobs of corn for a meal, normally with mantiquilla (butter) and ají (green chili).
Cazuela y Carbonada: This is a very Chilean dish, it’s a watery soup type thing. It has whole pieces of pumpkin, carrot, onion and white beans, as well as a few noodles. It’s very good.
Lechuga ensalada: Salads in Chile are very easy, it’s just cut up lettuce with lemon juice, salt and olive oil.
Papas fritas: Hot chips, but normally with heaps toppings. Some versions include things like cut up sausage, egg, pulled beef, smashed avo, mayo, tomato sauce, and more.
Helados y dulces: Ice creams and sweets. I haven’t found any single ice cream or sweet that is exactly like or similar to what we have in Australia, other than basics like vanilla ice cream or global brands like KitKat. They have a lolly here that’s called ‘Suny’, and I have no idea hot to describe it accurately, it’s kind of like caramel but it’s not caramel. Jury’s still out on whether or not we like it.
Now, I’ve written way too much, and you’re tired of reading. If you made it this far, thank you for reading!! Have an amazing day!!


Chef’s knives. These are used while preparing meals. Generally, it is used to dice, chop and slice various foods and vegetables. It was primarily designed to cut and split up significant beef cuts, but now it is a common utensil found in most kitchens. The knife has a broad blade that is attenuated at a point. This feature allows it to move gently to and from back and forth while mincing. It is has a length of 6 to 12 inches with different handle sizes.
Kitchen knives. The knives have the primary purpose in the kitchen while preparing food. There are three main types of kitchen knives; chef bread and utility knives, while other knives are used for luxury as their use is not a must. Utility knives are a combination of paring and slicing, which are not as broad as the chef’s knives but with scalloped blades and edges. They are ideal for food preparation and slicing vegetables and fruits. Bread knives have a serrated blade designed for cutting bread. The length is 7 to 10 inches long.
Grindstone. It is a large stone used to sharpen metal tools used for cutting, such as knives. The Grindstone varies from size to size, depending on the use. There are three main types of grindstones; fine-grit medium grit and coarse grit grindstone. The small types of, Grindstone are commonly used in the kitchen to sharpen cutting utensils, especially knives.
Japanese knives. The knives are among the high-quality knives. There are a wide variety of Japanese knives. The common ones are the vegetable knives such as Usuba, Nakiri, and Kamagata Usuba, slicing knives such as Yanagiba, carving knives such as Deba, and chefs knives such as Gyuto. The popular Japanese knives can be grouped as double or single beveled blades.
Vegetable knives. These are types of knives that are used to chop dice and slice vegetables. (https://www.originalknives.no) They are also used to cut large and small vegetables into small sizes. The knives have a straight blade that allows them to cut through the vegetable without using a pull motion or a horizontal push. The knives have a much thinner blade than any other knife, with 5 to 7 inches. (https://www.originalknives.no/suncraft/) Vegetable knives will give the best results when it comes to the chopping of vegetables. This makes them efficient in cutting small and large vegetables into small sizes. (https://www.originalknives.no/slipesteiner/)
Slicing knives. The knives are more flexible and used while cutting slices of fruits, vegetables, and roast. The knives have a pointed blade that is elongated. The knives are 8 to 10 inches long for the edge. They can be shorter to get thin and best slices. These features make the knives efficient while slicing food.
Knife set. This is a combination of different types of knives which have varying features and uses. A knife set can have from 3 to 18 pieces of knives, whereas the basic knife set is the paring knife, serrated knives, and chef’s knives. The three essential knives should be in every batch of knives.


Desiccated coconut is now widely used as a filling or topping in confectionery, cakes, cookies, flapjacks, snack bars, and other baked goods around the world. It gives candy bars and other foods a distinct flavor and texture. Ceial agro desiccated coconut is also known as shredded coconuts, crushed coconut, and coconut flakes. this also known as cut coconut, coconut shreds, coconut flakes, and even coconut powder, and comes in fine and medium cuts or shreds.
No cholesterol, selenium, fiber, copper, and manganese are all found in this ideal source of healthy fat. One ounce of coconut contains 80 percent saturated fat, which is good for you. Selenium is a mineral that aids in the production of enzymes that improve immune and thyroid function.
Low Fat Desiccated is a natural by-product of coconut milk extraction. Remain grated wet coconut after extraction milk is dried in hot air to make low fat desiccated coconut. Our low-fat desiccated coconut is manufactured using the latest technology under stringent quality assurance system and packed to preserve freshness and wholesomeness
Partially defatted product, which is the by-product after extraction of the milk, is also available and commonly termed “Low Fat DC”. It is widely used in the Confectionery & Bakery trades. Click Here To Learn More
Desiccated Coconut is produced from the coconut meat of the coconut harvested and organically grown in Sri Lanka. The process involves blanching, shredding, and dehydrating the coconut meat, with a 3% moisture which is unsweetened. Our Desiccated coconut has a rich tropical flavor which is often used as topping in many desserts and beverages. Click Here To Learn More
Coconut cake is the by-product after the extraction of coconut oil, it is natural and is 100% from the coconut meat. CEIAL AGRO provided coconut cake in variable colors, texture and form as per client’s specifications. Our current clientele includes biscuit, savory, snack manufacturing companies who require the coconut cake from the extra of extra virgin coconut oil.
CEIAL AGRO also provided coconut cake for the use of animal feed, the darker brown is exported as feed with high fiber to manufacturers of animal food and other supplementary foods for cattle. Click Here To Learn More


Sometimes it’s tricky working out what you can and can’t feed your pet. A lot of the foods that can make our pets unwell are foods that we humans eat with no problem! To help avoid any poorly pets and panicked trips to the vets, we’ve put together a list of foods that can make your dog, cat or rabbit ill.
Cats & Dogs
Our pets certainly don’t have the same tolerance to alcohol as us humans do – even a tea spoon full can make them ‘drunk’ and is extremely toxic to them. Food products and even hygienic substances like perfume and mouthwash, which contain a pure form of alcohol called Ethanol, can be just as toxic for your pet as a gulp of wine or vodka. Symptoms include:
- Lack of coordination
- Difficulty breathing
- Depression of the central nervous system
- In some more severe cases it can also cause coma, liver and brain damage or it can even be fatal!
Make sure to keep any substances which contain alcohol well out of the way of your pet and their curiosity to eat anything and everything!
One of the main, and most well-known, foods to make dogs ill is chocolate. What is slightly less commonly known though is that it’s poisonous to cats too! It contains a substance called theobromine, which is very poisonous to our animal friends and can be fatal if a lot of it is ingested. Some of the symptoms to look out for if your cat or dog has eaten chocolate are:
- Restlessness, hyperactivity and tremors.
You’ll normally see these symptoms between 4 and 24 hours of the chocolate being eaten, if you see any of these signs get in contact with your vet straight away.
Caffeine has a similar effect on our pets as chocolate does, although the occasional lick of tea in the morning for your dog isn’t going to do any harm. Problems occur when a large amount of tea bags, coffee granules or energy drinks etc. are eaten. This can affect your pet’s heart, cause rapid breathing, restlessness and muscle tremors.
Raisins, currants, sultanas and grapes:
Another commonly known one – these fruits can cause kidney failure in both dogs and cats if consumed, so anything containing these fruits should be avoided when feeding your pet treats. Symptoms normally happen within 24 hours, these include:
- Abdominal pain
- Weakness and lethargy
- Decreased urination
- Lack of appetite and diarrhoea.
Onions, garlic and chives:
If enough of any of these vegetables are eaten, they can make your pet very ill. They can cause stomach irritation, red blood cell damage, and in cats it can even cause anaemia!
Onions are the worst of these three and can make your pet poorly from eating anything with them in, this ranges from onion gravy to onion powder. Be aware that onion powder is often used as a flavouring in other foods such as other forms of gravy and even poppadum’s! If your pet has been poisoned by eating onions, signs will tend to show a few days later.
Avocado can cause diarrhoea and vomiting in both cats and dogs because of a substance it contains called persin, a fungicidal toxin. This includes the seeds, fruit, leaves and bark of the avocado which is all toxic to pets – so it’s best to be avoided altogether!
Raw meat, eggs & fish and fat trimmings:
It may seem really natural for a cat or dog to chow down on some raw meat, and there is a myth that they have stronger stomach acid that protects them from food poisoning; this is not true. Just like us, if they eat raw meat or eggs which are contaminated they are at risk of E. coli, Salmonella and Campylobacter just as we would be. Worse, they can spread this infection to their human family through their faeces. In addition, a high fat meal such as sausages at a barbeque, or the fat from a roast dinner can be enough to cause pancreatitis in dogs, and result in a lengthy hospital stay and lifelong dietary restriction.
Xylitol is an artificial sweetener found in things like sweets, sugar free chewing gum, diet foods and most recently some peanut butters. It’s very harmful for dogs and only a small amount can be toxic to them, causing severely low blood sugar similar to a diabetic crisis. It can cause:
- Lack of coordination
- And in some cases, it can also cause liver disease and blood clotting.
There aren’t any records of cat’s being ill due to xylitol, but it’s always better to be safe than sorry, so we’d recommend you don’t give your cat any foods with this in.
This isn’t one you’d normally find in your kitchen, but anti-freeze is very poisonous to our pets. It has a sweet taste, so it can be quite appealing to our pets – in particular cats. To avoid any emergency rushes to the vets, make sure to clean up any spillages when you top up your car.
Always make sure painkillers are kept well out of the way of your pet, as they can be extremely poisonous. Never give your pet human medication as a substitute to veterinary medication, as this can be fatal. For more information, read our blog on Self Medicating Your Pet >
Dogs are notorious for begging for table scraps (and normally getting them!), so it’s vital you know what foods not to give them, even if they do give you the adorable puppy dog eyes!
Macadamia nuts and peanuts:
Macadamia nuts really aren’t very nice for our dogs, if eaten they can cause the following symptoms:
- Tremors and weakness
- Increased body temperature
These symptoms normally happen after 12 hours and last for about 12 hours to 2 days.
Peanuts can cause a similar reaction to macadamia nuts which includes mainly vomiting and sometimes, although rarely, fits.
Yeast dough isn’t technically poisonous to dogs. However, problems occur when it rises in the dog’s belly, which can cause gas and obstruction in the stomach or intestine. Fully cooked and risen bread is fine to give as a treat, but only in small amounts.
Corn on the cob:
If fed to a dog, corn on the cob can cause intestinal blockages because it’s difficult to digest. The signs to look out for if there is a blockage are as follows:
- Lack of appetite
- Lack of faeces or diarrhoea
- Abdominal discomfort
If your dog shows any of these signs, take them to the vet immediately.
Cats are a little less likely to swipe food from your plate than dogs. However they’re still very capable of grabbing bits of food that have fallen on the floor or even stealing scraps from the kitchen counter when your back is turned! Here are some foods to keep out of the way of your cat:
Milk and dairy products:
It’s quite a traditional thing to give your cat a dish of milk, but it isn’t really that good for them. Some cats can become lactose intolerant once they reach adulthood and therefore any dairy products eaten can cause vomiting and diarrhoea.
Most fruit grown in the UK is fine for rabbits to eat. However, they should only have it in moderation as fruit contains sugar and too much can give your rabbit a tummy upset! Some of the fruit to avoid feeding your rabbit are as follows:
- Apple pips: contain cyanide. Also avoid any other stones or pips from other fruits like cherries or apricots.
- Avocado: due to it containing persin.
- Rhubarb: symptoms of rhubarb poisoning include loss of appetite, lethargy, diarrhoea, abdominal pain and severe dehydration.
It’s great to feed your rabbit vegetables as part of a balanced diet. However, there are those you should steer clear of; some of these are as follows:
- Onion, spring onion, garlic and chives: Anything in the onion family can make your rabbit ill; the most common symptoms are severe diarrhoea and tummy upset.
- Nuts: are too high in fat for rabbits to digest properly.
- Root vegetables (potatoes, parsnip etc.): these wouldn’t normally be eaten by rabbits in the wild and they’re low in nutrition.
- Tomato plant leaves: the tomato fruit is fine for your rabbit to eat though.
For a list of plants which are poisonous to rabbits, have a read of our blog ‘Poisonous Plants & Your Rabbit’ >
These lists don’t contain every food which may be poisonous to your rabbits. So, if in doubt; don’t feed your rabbit vegetables, fruits or plants you’re unsure of.
If your pet ever eats any of these foods, make sure to get in contact with your vet straight away.


DRINKS / EXTRAS
The Old House 1 offers Latin fare with Peruvian flair in Stamford, CT. Join us for the best Peruvian food and more in our friendly restaurant today. Our cuisine is based primarily on Peruvian and Guatemalan flavors, but we also have some other Latin influences working their way through our menu of delectable entrees. Try our popular lomo saltado, a classic of stir fried beef, onions, tomatoes, and french fries served with rice. In the mood for comfort food? We also offer a classic seafood fish soup, Parihuela, stewed with Peruvian herbs for authentic flavor. We offer a fully array of starters, chicken, beef, and seafood entrees, as well as classic sides like yuca frita and platanos. We serve beer and wine at the Old House II location to go with our fabulous menu. In the mood to dine at home? We offer our full menu for pickup or delivery! Call in an order or dine with us today. Your taste buds will be dancing!


Tre Marie Restaurant
is a highly regarded Restaurant
Ranked #1 of 8 Restaurants in Villeray Montreal.
Some say it is amazing, perfect.
The Latest Review: ★★★★★
Sent on the 31st of July, 2007
i've been going to Tre Marie for many years,,the food couldn't be better,,I'm italien and I am very picky when it comes to eating italien food, but the only Restaurant that comes the closest to my moms amazing meals is Tre Marie, the food is amazing the ambiance is warm and welcoming and the family that ownes the restaurant make you feel like your a part of there family,,the aunt in the kichen making sure everything is being done properly,,Mary at the door with a big smile before she finds you the perfect table and her brother the amazing chef..everytime I have guests from out of town, I bring them there,,my b-day is coming up and I plan on having a meal there with all my friends, this is the best italien restaurant ever,,two thumbs up!!!!
Rank #1 of 8


Sammy’s milk ingredients – per 4 oz bottle
Calories from Fat 48
Total Fat 5.5g
Trans Fat 0g
Total Carb. 6g
Added Sugar 0g
goat milk (pasteurized, no hormones, no antibiotics)
Total omega-3 (pure fish oil) 150mg
Natural mixed tocopherols 3.125mg
Vitamin C (as ascorbic acid) 6.5mg
Vitamin A (as retinyl palmitate) 55.5IU
Vitamin C (sodium ascorbate:acerola cherry) 2.5 mg
Calcium (as calcium chloride) 2.8mg
Vitamin D3 (as cholecalciferol) 20.8 IU
Vitamin E (as d-alpha tocopherol) .938 IU
Vitamin B1(as thiamine monoitrate) .06 mg
Vitamin B2 (as riboflavin-5-phosphate) .06 mg
Vitamin B3 (as micotinamide) .375 mg
Vitamin B6 (as pyridoxine HCl) .11mg
Vitamin B12 (as cyanocobalamin) .52mcg
Biotin 3.125 mcg
Vitamin B5 (as calcium pantothenate) .313 mg
Iodine (as potassium iodide) 3.125 mcg
Iron (as ferrus fumerate) .15mg
Magnesium (as magnesium chloride) 1.05mg
Zinc (as zinc gluconate) .106 mg
Manganese (as manganese gluconate) .019 mg
Chromium (as chromium polynicotinate) 1.56 mcg
Molybdenum (as sodium molybdate) .21 mcg
Mango, Banana, Tangerine, Pineapple, Acai & Monk Fruit.
Known on the farm as the “Universal Donor,” goat milk’s protein and fat molecules are similar in composition to a majority of mammals – including humans. The USDA recently confirmed that goat milk provides a greater acid-buffering capacity than both cow and soy milk as well as non- prescription antacid drugs. More people drink goat milk worldwide – it is easier to digest, does not produce mucus and won’t suppress the immune system. Our goat milk is pasteurized and hormone free.
Harvested from fish in the wild, our oil is pharmaceutical grade from Alaska. To ensure product safety, we independently test for mercury, heavy metals & PCB’s through an accredited third party. Vitamins
Folate, Vitamin D and Iron are included as these are less abundant in goat milk.
Iron is added in a highly bio-available form that will be absorbed more readily.
Every Vitamin and Mineral meets and/or exceeds FDA minimum requirements.
Prebiotics are generally classed as a soluble fiber that create a healthy environment for essential intestinal flora to flourish and protect against disease.
A fat-soluble antioxidant which destroy free radicals and help boost the immune system.
The third most plentiful solid component of human milk, oligosaccharides defend against bacterial infections that can cause diarrhea.


Overall great experience! The food was hot, fresh, well priced and tasted home made. To find somewhere close to home that exceeds expectations is amazing and well worth a try! Staff were so friendly and made you feel welcomed. Will definitely be going back.
Delicious, freshly cooked traditional Chinese cuisine. Great prices and service. Couldn't fault. Will definitely be back.
Good place to meet up with friends. Good food, prices are reasonable.
Food was tasty and service was very friendly. Reasonably priced


Offering Great Food and Drinks the Way You Want It
Whether you come to Dodge City for our award winning food or our craft cocktails, be sure to take some time and relax at the bar. Happy Hour is 5 to 7 Monday through Friday and provides a great space to relax after the work day. Come in and enjoy a satisfying meal or allow us to be your caterer and bring that meal to your guests. Any way you slice it, Dodge City Steak House provides quality food and a great atmosphere that all can enjoy.


Wine is a beloved beverage enjoyed by many, but did you know that some wines may contain harmful additives such as flavorings, colors, sugar, and even fish bladders? These additives can have negative effects on both the quality of the wine and the health of the consumer.
One such additive that is commonly used in wine production is Mega Purple, a concentrated grape juice that is added to wine to enhance its color and flavor. While it may improve the appearance and taste of the wine, it can also affect its authenticity and purity. Mega Purple is made from a blend of various grape varieties, which can change the natural flavor profile of the wine. Moreover, it can contain high levels of sugar, which can make the wine sweeter and less balanced.
Another additive that is commonly used in wine production is fish bladders, also known as isinglass. Fish bladders are used as a fining agent to clarify the wine and remove any impurities. While it may improve the appearance of the wine, it is not a vegan-friendly option and it can also change the flavor profile of the wine.
Artificial colors and flavorings are also commonly used in wine production. They are added to wine to enhance its appearance and taste, but they can also affect the authenticity and purity of the wine. Artificial colors and flavorings can mask the natural flavors of the grapes and make the wine taste artificial. Moreover, they can be harmful to health and can cause allergic reactions in some people.
Another additive that is commonly used in wine production is sugar. It is added to wine to make it sweeter and more appealing to some consumers, but it can also affect the authenticity and purity of the wine. Sugar can change the natural flavor profile of the wine and make it less balanced. Moreover, excessive sugar intake can lead to health problems such as diabetes and weight gain.
In conclusion, wine is a beloved beverage enjoyed by many, but it is important to be aware of the additives that may be added to it. Additives such as Mega Purple, fish bladders, artificial colors and flavorings, and sugar can affect the authenticity and purity of the wine, as well as the health of the consumer. When purchasing wine, it's always recommended to look for natural and organic options that are free from any harmful additives.
All our wines are made with organically grown grapes and estate grown (not bulk wine from an unknown source). Which the winemaker cares for from vine to the wine.
Proud member of https://corkitpure.org


Last night I posted a question on my Facebook page: What's for dinner?
I got lots of fun responses. I had a late meeting and hadn't made preparations for anything so I loved that my husband already had one of our favorites--chicken and squash--on the grill. We use chicken tenders, summer squash and zucchini, and marinate with lots of Zesty Italian dressing. Sometimes we toss in some green peppers and tomatoes.
Corn on the cob is also great on the grill with either butter or Zesty Italian!
Sometimes we toss together shrimp, white onions, and peppers for fajitas. Warm the tortillas on the grill as well.
Add some cheese and you can make quesadillas.


THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE SEE MY DISCLOSURES. FOR MORE INFORMATION.
If you are looking to lower the costs of groceries, there are many things you can do.
You can shop at various stores, looking for the best prices, clip coupons, use cash back apps, and even shop sales.
But many people don’t realize that grocery store sales are in cycles.
And by taking advantage of these cycles, you can save yourself a lot of money.
In this post, I share with you how to understand these grocery store sales cycles so you can greatly reduce your grocery budget.
Table of Contents
Ultimate Guide To Grocery Store Sales Cycles
What Are Grocery Store Sales Cycles?
All grocery stores use a certain grocery sales cycle that rotates throughout the year.
Once you learn this basic cycle, you can use it to find the next sale near you.
This cycle usually reflects holidays, seasonal changes, and monthly celebrations such as National Dairy Month.
In many cases, it goes deeper than this.
You will see certain items on sale every few months.
And in some cases, you will see them on different sales.
For example, there was a sale on muffins once where the offer was 50% off.
But then a month later, there was a better deal, buy 1 get 2 free.
Understanding when these sales occur is one of the most important things you can do to save money at the grocery store.
This quick guide will help you learn everything you need to know about the grocery sales cycles.
January is National Oatmeal Month, so you can start the new year off by buying lots of hot and cold cereals.
In addition to hot breakfast items, this is also the time of year when people are making resolutions to lose weight.
This means you can usually find deals on diet food and frozen meals.
There are lots of holidays in February and you can sometimes find early discounts for these holidays in January.
You are especially likely to start seeing discounts for the Super Bowl and Valentines’ Day in January.
There are lots of deals happening in February.
Every year the Super Bowl is held early in the month.
This is a great time to find deals on snacks, beer, and other party supplies.
National Canned Food Month is in February.
This is a great time to get canned foods such as fruit, vegetables, soups, and more.
In addition to National Canned Food Month and the Super Bowl, Chinese New Year falls between January and February.
There are usually grocery sale cycles on Chinese food during this month.
Valentines’ Day is another holiday in February.
When Valentines’ Day is over, it is a good time to look for deals on chocolate, cheese, wine, and flowers.
- Read now: Learn the power of a cash only lifestyle
March is the slowest month in terms of grocery store sales.
There are no major holidays in March, unless it is a year when Easter is being celebrated early.
However March is frozen food month.
As such, you can stock up on various frozen foods at a discount.
In April, people celebrate Easter.
This means your grocery store usually offers sales on ham and other staple Easter dinner foods.
It is also common for stores to offer promotions to celebrate Earth Day.
This means you can usually save money on organic foods, reusable bags, plastic bottles, as well as CFL and LED lighting.
- Read now: Here is how to eat organic on a budget
- Read now: Use these tips to lower your monthly bills
Just be sure to compare prices.
Grocery stores tend to charge more for household items, so even though these items are on sale, you still might find them cheaper at discount stores.
Cinco De Mayo falls in early May.
This is a good time to get deals on things like chips, beans, tortillas, and other Tex Mex foods.
Mothers’ Day is also in May.
This is a good time to stock up on flowers and fragrance.
Memorial Day is also in May.
This is when you will find sale prices on hot dogs, deli platters, potato chips, snack foods, paper plates, grilling meats, BBQ sauce, sandwich items, and summer supplies.
As the weather warms up, more people are out gardening.
This means that you can usually find sales cycles on gardening supplies.
The summer is dairy season and June is National Dairy Month.
There are usually deals to be found on milk, ice cream, yogurt, cheese, eggs and other dairy products.
This is also usually when deals start for 4th of July sales.
June is also a good time to start saving money on your grocery budget by finding deals on seasonal produce.
- Read now: Learn where to get cheap produce
Grocery stores also typically offer deals on potato chips, hot dogs, grilling meats, BBQ sauce, sour cream dips, and salad dressing.
Did you know that July is National Ice Cream Month?
There’s nothing more satisfying than a nice bowl of ice cream on a hot summer day, so make sure you check out the National Ice Cream Month deals that are offered in July.
4th of July is also a popular time for barbeques, so make sure you check out the July BBQ sales available on cook out products.
You can usually find huge savings on folding tables and chairs, buns, hot dogs, burgers, chips, soda, alcohol, candy, non-food items, and more.
- Read now: Learn how to save money on alcohol
In August you can find grocery sales cycles on hot dogs, potato chips, and corned beef.
You can get school sales on school supplies as well as easy lunch items, such as Lunchables, lunch boxes, lunch meat, pudding cups, and produce sales.
This is also the height of summer, so you can get items for summer fun such as sunscreen, bug spray, and charcoal.
September is barbeque season.
You can get good deals on hot dogs, BBQ sauce, seasonal produce, sandwich items, burgers, chips, and buns.
September is also a time of great deals on back to school supplies.
You can get supplies for the holidays as well as basic school supplies like pencils, pens, markers, folders, and binders.
Labor Day is in September.
Just like how Memorial Day marks the beginning of summer, Labor Day marks the traditional end of summer.
You can find sale cycles on swim suits, pool products, gardening supplies, and other items of summer fun discounted as the stores want to get rid of this inventory.
- Read now: Learn the tricks to stop buying things
October is National Seafood Month.
You can get deals on lobster, fish, sushi, and more.
In addition to National Seafood Month, October is also Halloween.
You can get deals on party supplies, candy, pumpkin spice, pumpkins, cranberry sauce, gravy mixes, cake mixes, baking chips, and baking mixes.
October is when cold medicines usually go on sale.
Another grocery sales cycle that happens in October is National Shelter Dog Month.
This is a good time to get the lowest price on dog food.
In early November, you can get great deals on candy, now that Halloween is over.
You can also snag deals on Halloween costumes and decorations.
You also might find sales for Veterans Day.
These can include anything from household items to food to furniture.
Of course, the biggest sales cycles in November are for Thanksgiving.
This is a time when you can find the lowest price on just about any food you can imagine.
This includes baking supplies, chocolate chips, canned pumpkin, frozen pies, cake mixes, cream cheese, canned veggies, corned beef, pie crust, baking chips, cranberry sauce, boxed potatoes, and gravy mixes.
Of course, the biggest sales will always be on turkey.
December is one of the busiest times to go to the grocery store, because everyone is getting ready for Christmas.
You can find deals on almost everything in December.
There will be deals on eggnog, food, canned pumpkin, baking supplies, party supplies, chocolate chips, deserts, drinks, and more.
Other foods that you can find sales cycles on are frozen pies, instant potatoes, sweetened condensed milk, evaporated milk, wrapping paper, and cake mix.
Other Sales Cycles
While this list covers the typical things you will see go on sale each month, there are other sales to be aware of.
Firstly are loss leaders.
These are items that the store sells for a loss just to get you to come in.
Why would they do this?
Because they get you to buy other things you didn’t plan on buying.
For example, years ago I worked at an electronics retail store.
On Black Friday, we would sell all DVDs for $1.
These were our loss leaders.
We got you into the store to buy the DVDs.
But while there, you see other sales and might buy a new TV or camera.
The same thing works at the supermarket.
You will see a great sale on a particular item to get you to come in.
What you should do is have a notebook with all of these sales.
Make note of the date and the item and sale price.
Do this for a few months and you will notice a trend and can stock up when the best sale happens.
Frequently Asked Questions
There are a lot of questions about grocery store sales cycles.
Here are the most common ones answered for you.
How often do groceries go on sale?
Grocery stores items usually go on sale based around a yearly sales cycle.
For most grocery stores, the sales cycle is every six weeks or three months.
In the case of larger chains, like Kroger, you might see the cycle more frequently than this, like every four weeks.
How do you shop for grocery store sales?
The best way to shop for grocery store sales is to check around at your local grocery store to see what food items are going on sale during every month.
You can usually find coupons online or when you visit your local store.
Then plan your shopping trips around what is on sale.
Stock up, within reason of course, to save the most money.
What is the cheapest day to grocery shop?
Grocery sale cycles do not just exist from month to month, they also change from day to day.
The cheapest days to go grocery shopping are usually anywhere from Tuesday to Friday.
Bread and beer for example, usually go on sale on Wednesday.
Snacks are often cheaper on Thursdays.
To get the best deal on meat, it is not about the day, but the time.
Most manager specials on meat are marked between 6am and 8am.
So the earlier you get to the store, the better your odds of getting great deals.
What is the most profitable item in a grocery store?
The most profitable items in most grocery stores tend to be staple food products that everybody needs.
These include items like body care products, baked bread, reusable shopping bags, deli meats, cheese and other dairy products, seasonal produce, and frozen food.
What are the busiest grocery store days?
Sunday is the busiest day of the week for grocery shopping.
This is followed by Saturday and then Friday.
There is your guide to grocery store sales cycles.
Every grocery store operates around a rotating sale cycle.
If you learn the basic sale cycles you will have a much easier time finding bargain deals on the groceries that you need to feed you and your family.
These cycles usually reflect seasonal changes and major holidays.
Likewise, these sale cycles are affected by seasonal changes as well.
National celebration months are also a factor.
Now that you know these sale cycles and when your favorite grocery items are going to go on a sale, you know when you can scoop the best bargain discounts on your favorite things.
- Read now: Learn the benefits of saving money
- Read now: Discover over 100 ways to save money now
- Read now: Here the best cheap fun things to do on the weekend
I have over 15 years experience in the financial services industry and 20 years investing in the stock market. I have both my undergrad and graduate degrees in Finance, and am FINRA Series 65 licensed and have a Certificate in Financial Planning.
Visit my About Me page to learn more about me and why I am your trusted personal finance expert.


With Life’s Abundance Premium Dog Food, you can be confident that you are feeding your dog advanced nutrition; and, Lifes Abundance Pet Foods have never, ever been on a recall list.
** COMPARE YOUR BRAND OF DOG FOOD TO LIFE'S ABUNDANCE CLICK HERE **
DOG FOOD SAMPLE Click Here
Click to Purchase Life's Abundance Dog Food!
Life’s Abundance foods are made with the finest ingredients including …
• A proprietary blend of vitamins and minerals
• High-quality protein from chicken meal for strong muscles
• An antioxidant system including vitamins A, C and E.
• A selection of nutritious vegetables and fruits.
• Omega-3 fatty acids for healthy skin and a shiny coat.
• Calcium and phosphorus for healthy teeth and strong bones
• Dietary fiber to help maintain a healthy digestive tract.
Since we use only wholesome ingredients, this formula contains
• No artificial flavors
• No artificial colors
• No corn or corn gluten
• No wheat or wheat gluten
Choose Life’s Abundance for your dog because a recipe for a better life is more than meeting minimum requirements.


Defining the Future of Sustainable Agriculture, Food Manufacturing & Retail in Africa
March 29, 2023
Safari Park Hotel, Nairobi, Kenya
+254 725 34 39 32
The SUMMIT in Numbers
WELCOME TO THE SUMMIT THAT DEFINES THE FUTURE OF SUSTAINABILITY IN AFRICA'S FOOD & AGRO SECTOR
The Africa Food Sustainability Summit is a one-day high-level conference and expo that defines the future of sustainability in Africa’s food and agriculture supply chain sector – from farm to fork.
The Summit provides the platform for key stakeholders in the food and agri sector to learn, share, engage and network, while discovering new opportunities, practices, technologies and trends that they can adopt to enhance the sustainability agenda in their businesses and communities.
This ground-breaking pan-African Summit is the largest gathering of investors, C-Suite executives and other key decision makers from the private, public, non-profits and academic/research institutes in the food and agriculture value chain with a focus on the broad subject of sustainability in the food and agriculture value chains in Africa.
The need for a more sustainable food and agriculture sector in Africa has come into sharp focus following the massive disruptions brought by the Covid-19 pandemic, the Russian-Ukraine war and conflicts in a number of African countries, which have led to high food prices and general disruptions in supply chains across the Continent.
The Summit provides the perfect platform to discover and learn from some of Africa’s leading start-ups, conglomerates and multi-nationals; Government agencies and NGOs/development partners; and universities and research institutes about the latest practices and technologies to mainstream sustainability in Africa’s food and agri sector.
At the Summit, the food and agriculture industry stakeholders will be looking at more than just availing more locally-produced, nutritious food to Africa’s growing population, but also how to urgently create more prosperous, just and stable local societies and economies; accelerate renewable energy transition; boost cleaner and circular economy initiatives and other sustainability related topical issues – with urgency and scale across Africa.
The Africa Sustainability Summit will take place during our own Africa Food Industry Week, which comprises a number of separate but related events focused on the food industry in Africa.
These events include AFMASS Food Expo co-located with the Africa Food Safety & Nutrition Summit (March 30-April 1, 2023) and the Africa Food Industry Excellence Awards (March 31, 2023), which are all organised and curated by FW Africa.
The Summit will bring some of the leading voices from Africa and the World to share their insights and knowledge on how to mainstream sustainable practices and new technologies in the food and agro industry in Africa, including:
KEY DISCUSSION ISSUES
Discover new ideas and technologies at the Summit & Expo, covering the following aspects:
Sustainable Local Production & Sourcing
The Summit will highlight examples of how the food and agriculture sector players can improve local agriculture, improve local sourcing initiatives, build local stakeholder engagement and showcase ways to create opportunities for women and youth in the food value chain in Africa.
Renewable Energy Transition
The Summit will enable investors and managers in Africa’s agriculture, food processing, retail and HORECA industry to discover new ways to transition their facilities and plants to renewable energy sources that boost their environmental impact and reduce costs of business operations.
Cleaner & Circular Economy
The Summit will highlight ways to incorporate new packaging and processing technologies, build a cleaner and circular economy; showcase initiatives and technologies that improve water & waste utilisation; and ways to boost ecological balance and create cleaner environments, facilities, plants and communities
LEADERSHIP, STRATEGY & GOVERNANCE
The Summit is the best platform to learn some of the most critical leadership, strategy and governance concepts; and policies and strategies that Governments and private sector actors can adopt to embed sustainable business practices in their operations and communities.
New Food Technologies & Digitalisation
At the Summit, look forward to discover the future of food innovation and how new technologies and digital tools can be used to mainstream sustainability in Africa’s food and agriculture value chain – from farm to fork.
Diversity, Equity & Inclusion
The Summit will enable key decision makers from Africa’s agriculture, food processing, retail and HORECA industry to discover new ways of incorporating diversity, equity and inclusion principles within their operations and the communities they serve.
Ethical Financing & Investing
The Summit will highlight ways to source for ethical financing and investing opportunities and ways that the industry stakeholders can boost financing to start-ups and established businesses that create jobs that boost local economies and reduce food waste and loss.
The Planet & Net-Zero Strategies
Discover some of the challenges the World faces, as climate change takes its toll across the World – and find ways that we can all contribute at the individual, business, society, country or global levels to make the World a better place in future.
Connect with leaders and experts from Africa & globally at this pan-African Summit
With sustainability top of mind for most business leaders, Governments agencies and politicians, NGOs, development organisations and the general public, the Africa Food Sustainability Summit is the perfect platform to discover and adopt some of the sustainable practices and technologies for your business, communities and the Planet at large.
Do business and network with key decision makers from Africa's food and agro industry
The Africa Food Sustainability Summit is the ultimate get-together for decision-makers and influencers in the food and agriculture sector in Africa.
The event is the ideal opportunity to get in contact and do business with the key influencers in Africa’s food and agro industry. Make sure you don’t miss out from showcasing your industry leadership and unique products and services at this pan-African Summit.
More than 400 private, Government, non-profit and academia/research sector stakeholders will be at hand to engage with your brand and your teams as a Sponsor of the Summit.
Discover • Network • Do Business
Join more than 400 delegates and contacts at the Africa Food Sustainability Summit – the most influential industry get-together for decision-makers and influencers in the food and agriculture industry in Africa.
Discover the most important ideas and initiatives that you can adopt in your business or community; discover new technologies at the Expo Hall and network with other players, government agencies, NGOs, universities and research institutions from Africa and beyond.
CONTRIBUTION TO SDG GOALS
The Africa Food Sustainability Summit contributes to the achievement of SDG goals No. 2 (Zero Hunger), No. 6 (Clean Water & Sanitation), No.7 (Affordable & Clean Energy), No.9 (Industry, Innovation & Infrastructure), No.10 (Reduced Inequality), No.12 (Responsible Consumption & Production), No. 14 (Life below Water) and No. 15 (Life on Land)
The 2023 edition of the Africa Food Sustainability Summit will be hosted at Safari Park Hotel in Nairobi, Kenya.
The following organisations have confirmed their sponsorship of this year’s Summit. We look forward to welcoming more:
We publish some of Africa’s best read magazines and news websites, with a focus on the food and healthcare industry, including:
We organise and host some Africa’s most impactful trade shows, conferences etc., with a focus on the food and healthcare industry, including:


Food Services Director
The Plummer-Worley Jt School District proudly:
- Provides the Fresh Fruit & Vegetable Grant Program to our Kindergarten through 6th grade students.
- Is running the Seamless Summer Option (SSO) Program for breakfast and lunch for school year 2021-2022.
- Provides meals using programs so that all students Eat for Free.
- Offers a supper program with Child and Adult Care Food Program (CACFP) for our Success Center students.


I'm on my fourth batch of macaroons for Passover. Love these because they're gluten-free but also because they're probably the easiest dessert I'll ever make. I don't know why I don't make them all year round, as what other cookie takes about 10 minutes to prepare?
Each time I make them, I add something different. I started off with lemon peel and vanilla extract. Second time, I subbed the vanilla extract for almond extract. Third time I used orange peel. And this last time, I added a little rose blossom extract, just because I'm always trying to think of things I can do with that bottle on my shelf.
Get creative when you make your own macaroons! Sprinkle chocolate on the top. Add crushed pistachios or almonds. Try lime peel. And don't just save them for Passover, especially if you're gluten-free.
MACAROONS WITH ORANGE PEEL AND ROSE WATER
Makes 2 dozen
4 large egg whites
4 tablespoons sugar
2 teaspoons freshly grated orange peel
1/2 teaspoon almond extract
1 1/2 cups sweetened flaked coconut
1 1/2 cups unsweetened flaked coconut
1/2 teaspoon rose water
Pinch of salt
Preheat the oven to 325 degrees. Line a baking sheet with parchment paper or cover with Silpat.
Stir together the egg whites, sugar, orange zest, almond extract, coconut and a pinch of salt until combined. Using a small ice cream scoop or a tablespoon, drop onto the baking sheet.
Bake 15-20 minutes, until the tops are pale gold. Transfer with a spatula to a rack to cool.


Coffee powder (pronounced: coo-fee) is a fine powder which is ground from dry roasted coffee beans, from the beans of selected coffee trees. After coffee berries are picked, preliminarily processed and later dried, the coffee powder is made into a paste with the use of various machinery. It is used for a number of purposes like for making hot chocolate drinks, cappuccino mixes, espresso mixes and many more. Learn more information about breve coffee
Coffee is considered as a stimulant, and people who drink it often or daily, feel less sluggish after consuming it. Thus, a dreamy feeling is felt by people when they wake up in the morning, especially if they have had their breakfast in the early hours. However, it is also true that regular use of this drink can have side effects on your body such as headaches, stomach problems and others. Some of these side effects can be reduced or prevented by making coffee into a delicious cup of tea or a delicious cup of coffee drink, thus producing the dreamy feeling while making coffee.
One of the best ways to have the dreamy feeling while drinking your black coffee powder is to make it into a delicious hot beverage. You can even make it as a decaffeinated version to reduce the caffeine content, thus making it even better than ever before. You can create your own combination of flavors, colors and flavors by adding your own preferred flavors to make your dreams come true.
Other than having a nice and thick wake, you might want to make it as a delicious and interesting beverage to share with family, friends and visitors. It can be enjoyed all day long, all the days of the week, because black coffee powder is a very versatile product. It mixes up well with just about anything, depending on what you want to prepare for it. This means that you can mix up a wonderful cup of espresso, some hot chocolate or even cold coffee depending on the recipe that you want to follow.
Another great thing about this amazing product is that you can choose to add in your own ingredients. If you are looking for something that will enhance the flavor of your coffee, then you might want to try to add in some fresh milk, cinnamon or chilies for a kick. If you would like to make it into a dark roast, then adding in some burnt sugar will definitely have an impact on the taste of it. Aside from adding your own ingredients, you can also buy it already mixed up with other ingredients so that you don’t have to mix up your own ingredients at all. However, for those who want to create their own coffee mixture, you might need to consult a few sources first before you actually get your hands on this ultimate coffee-powdered wonder.
As it has been said, there really isn’t any better substitute than the original. It is healthier, safer and tastier. If you are trying to look for a healthier alternative, then maybe you should give pure coffee powder a try. It will definitely make you feel light and refreshed without having to worry about having negative effects. You can easily find these products online so all you have to do is search for it and you’ll be able to enjoy its benefits right away.


If Jack had brought home Soya Beans, we’re sure his mother would never have thrown them out of the window.
This magical bean is a valued source of protein and a healthier alternative to meat. It can lower cholesterol and blood pressure and aid weight loss. Soya beans are classified as an oilseed rather than as a pulse. The bean can be used to produce oil, flour, and milk and is used extensively in the food industry.
Our customers value the soya bean for the very soft fibre that is produced from it. It has a delicate shine and a creamy yellow colour and is very similar to tussah silk – making it a silk for vegans.
It is usual for plant fibres, which are cellulose, to be dyed using fibre reactive dyes. However, as the soya bean is protein, acid dyes are used to produce the best colours.
Our photograph shows the fibre before and after it is spun. Yarns spun from soya bean give fabric a fluid drape, and the woven or knitted fabric is breathable and soft.
Another product derived from soy bean is soy wax. This wax can be used to make candles and gives a cleaner, longer lasting burn than paraffin wax.
The wax is also used for the dye technique Batik and as the wax has a lower melting point than traditional waxes, produces no fumes and can be washed out with hot water and soap, it is a safer choice for teaching in classrooms and workshops.


Welcome to Food Pantry
Food pantry has a long history of serving the people of Chennai with great emphasis on delivering high quality products and great service.book of ra online Our founder, Mr. Premkumar is an industry veteran in the services market with over twenty five years of dedicated service to the residents of Chennai. His passion is to deliver on promises and bring happiness to the customer. Food pantry provides us an opportunity to help our customers connect to us with the touch of a few buttons on their smartphones or computers. We are confident that with our customers support, this journey with Food pantry will be as successful as our previous ventures.
Founded in 2019 by Premkumar Thangarajan, Food pantry has come a long way
from its beginning in Chennai. When I first ventured out, my passion was to
deliver the best quality in food and dairy products that triggered me to do
immense search, so that, we can offer you the best quality of products one could
desire. We now serve customers in Southwest of Chennai, and are thrilled that
we are able to turn our passion into Reality.


ROOMMATE MEAL PREPARATION
Many people enjoy coming home from a long day at work and cooking a healthy and hearty meal. Even if you are not a huge fan of cooking, you will need to do a bit of meal preparation every now and then, even if it is just pouring milk into a cereal bowl or grilling a cheese sandwich. When living with other people, you may find that you are cooking for more than yourself or you may find that you are sharing the kitchen with other people on a daily basis. This can get annoying and frustrating if you are not prepared to share your living space and, if not cleaned properly, meal preparation can cause serious damage to rentals.
There are several different ways to eat your meals when you have roommates. Many people will choose to share the cooking, cleaning and buying groceries duties and work on a rotation schedule. Many people will choose to eat some meals together and others alone. Other roommates will be fully responsible for preparing their own meals and buying their own food.
Routine Meal Preparation
If you enjoy routine and your roommates are happy to comply with this, you may want to set up a meal preparation schedule each week. Perhaps each one of your roommates cooks two meals per week on a rotating basis. Sitting down and eating together is a great way to unwind and bond after a long day. Talk about your day, complain about your co-workers and discuss your plans for the week. Throw in a bottle of wine or two and you have an excellent dinner date every night without the long lineups, the rude waiters and the expectant tipping.
If you would prefer to eat whenever you wish and not worry about cooking other people dinners and other meals, then you will probably prefer to each have your own cooking and meal preparation schedule. This is often the best choice if you and your roommates work different hours. Many people will start work at 5:00 PM while many others will be getting off work at this time.
Common Meal Preparation Concerns
One of the problems with everyone cooking for themselves is kitchen space. You may find that you are starving but your roommate is busy cooking a meal. You can set up a time each day where you do your own cooking or you can try to share the space. Try to plan your meals for when your roommates are busy with other things. For example, if your roommate gets home at 7:00 and starts cooking dinner at 7:30, then time it so you are out of the kitchen before he is ready to start his meal.
Another concern is refrigerator space. Will you all go grocery shopping together and share the food or will you each have a separate area in the fridge for your own items? You may want to buy certain items together on the same bill (such as butter, bread, cheese, ketchup, mustard, etc) and then have your own separate shelves for your individual food. This is one way to keep the grocery expenses fair and inexpensive. After all, if every roommate buys their own ketchup, mayo and mustard, then there is a good chance that these condiments will go off before they actually get used.
Keep in mind that in addition to cooking meals, cleaning up from meals is also a big part of sharing your kitchen space and roommate meal preparation. The best rule to follow is this: if you make a mess, clean it up. That way everyone is the house can enjoy a clean and sanitary kitchen regardless of when or how they choose to eat their meals.


Do you love buttered shrimp??? Well, you gotta try this buttered shrimp inspired recipe.
Q: What is the difference between a shrimp and a prawn?
Have you ever wondered? Well, I did! Just for sharing...Shrimp and prawns are both crustacean (meaning they have exoskeleton and 10 legs) that belongs to the order Decapoda but belongs to different suborder. Physically, Shrimp and prawns have a thin but hard exoskeleton. Their bodies are divided into three segments: head, thorax, and abdomen. Shrimp thorax overlaps the other two body segments. They have three pairs of legs in the front and their gills are plate-like in structure. while prawns head overlaps the thorax, and the thorax overlaps the abdomen. They also have longer legs than shrimp. Finally, the gills of a prawn have a branching structure.
So, would you even care if its shrimp or prawn???
1/2 K Spaghetti noodles (cooked)
1/4 K Shrimp (heads removed and peeled off)
5 cloves of garlic (minced)
1/4 cup Butter
Salt and Pepper
1 tsp Chili Flakes
1. Saute the garlic in a saucepan with a olive oil and butter.
2. Add the chili flakes and shrimp. season with salt and pepper.
3. Zest the lemon and set aside. Put the lemon juice in the saucepan when the shrimp is already cooked.
4. Add the noodles. Toss.
5. Add the parsley and lemon zest.
6. Transfer in a serving bowl.


Gourmet gifts nationwide
Every product in the Secret ingredients pantry is crafted to the highest standards. Our gift hampers are a mix of outstanding Western Australian products. Whether you want to show appreciation for a quality job or to celebrate special people in your life, it makes sense to choose from the beautifully presented, quality products in the Secret Ingredients range.
Handcrafted and often made using age-old recipes and techniques, every Secret Ingredients pantry product reflects the diversity, culture and passion of our local food artisans.
Our fresh hampers are made to order and are ideal for breakfast, lunch or a picnic. Make your holiday extra special with a breakfast box for your first day here or an alfresco picnic box experience filled with prime products from local suppliers, restauranteurs and fruit markets. Please note all fresh goods are delivered on a chilled ice pad to your door.
Phone us on 1800 33 19 63 to specify the details of your request.
Secret Ingredients creates specialised hampers to meet your needs and many of our products are dairy and gluten free. Just give us the details of your budget, occasion and specific requirements and we will deliver.