Conquering With Nutrition
Good nutrition is an important part of your health and can improve your overall quality of life. Leading a healthy lifestyle by properly nourishing the body benefits everyone, but is especially important for those conquering cancer.
Cancer and its treatment side effects can make eating challenging. You may not feel hungry at all, or your body won’t tolerate certain foods like it used to. Nourishing your body boosts your immune system making you feel better from the inside out. It helps to maintain your weight providing you with strength and energy to better tolerate treatment which is helpful when you feel depleted
Eating a balanced diet with proteins, fats, carbohydrates, water, vitamins, and minerals provide the body with proper nutrients to allow for healing and fighting off infection. It’s important to keep in mind that the nutritional needs of those conquering cancer vary from person to person.
Some tips to help you get the nutrition you need:
- Water intake helps the body flush out waste and toxins decreasing fatigue, constipation, nausea, and physical weakness. It also helps stave off dehydration. Eating water-rich foods such as watermelon and drinking fluids such as tea can help you take in more liquid.
- Flavorful spices help if foods taste bland. Transform your taste buds with lemon, garlic, ginger, cinnamon, and turmeric.
- Smaller meals throughout the day instead of three large meals. Oncobitez-310 calorie per serving cake-like bites that are nutritionally-dense, and power-packed with superfoods, beneficial fats, anti-oxidants, vitamins, specialty herbs, and spices.
- Protein is vital in helping us build and repair our muscles. Lean meat and substitutes such as fish, eggs, beans, nuts, nut butter, tofu, and high-protein smoothies or shakes can help you increase your protein intake.
Careful food choices will help support your immune system to conquer cancer.


Better than bouillon is a type of bouillon that is made from a variety of different meats, vegetables, and spices. It is a concentrated paste that is used to make broth or soup. To make broth out of better than bouillon, you will need to add water and simmer for a period of time.
The Better than Bouillon product line is quite extensive. This menu includes traditional bases in addition to organic and low-salt options. It is critical to dab in here and there in order for the dish to taste as good as it is. There may be times when homemade soup requires more flavor. If you are going to use it in a recipe, dissolve it in a small amount of hot water. Gravy made from scratch is as good as anything from a jar. The best way to use Better than Bouillon is to combine four teaspoons of it with two cups of boiling water. This stock can be used in place of the stock required in your favorite gravy recipe. When a small amount of base is added to chili, its tomato and bean flavors intensify.
A soup is a combination of stock and broth made from bones, which is why it is referred to as soup. Better Than Bouillon, as opposed to bouillon, is a concentrated paste made of cooked meat or vegetables that is diluted with boiling water, so that it can be kept in the refrigerator for months.
How many ingredients are interchangeable? They are, and they are. Because of their speed, broths and granules are sometimes the best option for quick-cooking recipes. One bouillon cube or one teaspoon of granules dissolved in 1 cup of boiling water may be substituted for one cup of broth in any recipe if used.
If you don’t have any broth on hand, you can make a broth substitute with bouillon cubes or granules. A cup of broth is equal to one cup of bouillon cubes or teaspoon granules dissolved in 1 cup of boiling water.
Do You Mix Better Than Bouillon With Water?
To make Better than Bouillon, combine four teaspoons of it in two cups of boiling water. It can be used instead of the stock used in the recipe for your favorite gravy. Gravy and thicken Gravy should be prepared as directed.
You can improve the flavor and consistency of your soup if you add bouillon cubes. Make sure to use the proper measurement to avoid adding too much salt.
Diluting Broth Or Stock
When making broth or stock, it is frequently necessary to dilute it with water. Granular cubes or cubes of bouillon can be used to make this process easier. One bouillon cube (or one teaspoon of bouillon granules) should be dissolved in 8 ounces of boiling water for every cup of broth.
How Many Cups Of Broth Does Better Than Bouillon Make?
There is no definitive answer to this question as it depends on a number of factors, including the amount of water used, the size of the cup, and the desired concentration of the broth. Generally speaking, 1 cup of water + 1 teaspoon of Better Than Bouillon will yield a fairly concentrated broth, while 2 cups of water + 1 teaspoon of Better Than Bouillon will yield a more dilute broth.
In the example above, dissolve one bouillon cube (or one teaspoon of bouillon granules) in 8 ounces of boiling water to make homemade gravy. Rice, pasta, and other grains can be seasoned with this herb. Raw vegetables and meats can be substituted for it in addition to being served as a dip. Adding depth and complexity to soups, stews, and sauces with bouillon cubes and bouillon granules is an economical way to do so. They can also be used to season rice, pasta, and other grains in addition to making gravy.
How Many Cups Of Broth Does Better Than Bouillon Make?
How many cups of broth do you make Better Than Bouillon? This will vary depending on the recipe. A teaspoon of Better Than Bouillon yields one cup of broth, for example, if you use it to make a cup of broth.
How Do You Make Bouillon Broth Better?
Store-bought broth can be flavored quickly and efficiently with soy sauce, fish sauce, hot sauce, or chili paste, depending on the ingredients. We frequently add fish sauce to chicken broth before making wonton soup.
How to Make Chicken Broth with Bouillon Cubes Fresh vegetable, beef, and chicken bouillon cubes are among the items available in supermarkets. Sodium levels in stocks and broth are notoriously high. According to Michigan State University, many types of broth can contain more than 700 milligrams of sodium per serving. Even low-sodium broths can be extremely salty. Most people should consume 1,500 milligrams of sodium per day, according to the American Heart Association. Monosodium glutamate, or MSG, may be added to the bouillon to enhance the flavor.
thickens a soup, giving it a smooth, slightly sweet, and creamy consistency. Instead of chicken or beef broth, substitute a concentrated broth base like Better Than Bouillon for the ingredients in gravy recipes. After dissolving it in boiling water, replace the stock in your recipe with the stock you intend to use.
How Do I Substitute Bouillon For Broth?
Bouillon and broth are both liquids that are used to flavor other dishes, but they are made from different ingredients. Bouillon is made by boiling meat, fish, or vegetables in water, while broth is made by simmering bones in water. Because bouillon is made from actual ingredients, it has a more intense flavor than broth. To substitute bouillon for broth, use 1 cup of bouillon for every 2 cups of broth that the recipe calls for.
If you’re looking for a quick and easy chicken broth substitute, use Bouillon cubes. Simply dissolve one cube of broth in one cup of hot water and it will be flavorful right away.
How To Make Chicken Broth With Better Than Bouillon
To make chicken broth with better than bouillon, first mix together 1 tablespoon of the bouillon paste with 1 cup of hot water. Stir until the paste is completely dissolved. Then, add 8 cups of cold water and stir well. Next, add 1 whole chicken or 2-3 pounds of chicken parts to the pot. Bring the pot of water to a boil, then reduce the heat and simmer for 3-4 hours. Skim off any foam that forms on the surface of the broth. Finally, strain the broth through a fine mesh strainer and discard the chicken parts.
Chicken bouillon contains fewer calories and fewer protein and essential minerals than chicken bouillon, but it also contains fewer water calories. Water is the best choice if you want to lose calories while still reaping the benefits of a healthy broth.
Better Than Bouillon: A Tasty Way To Make Chicken Broth
It has a chicken flavor and is a powdered bouillon cube with a chicken flavor. It is possible to dissolve it in hot or boiling water to make broth. Instead of beef stock, Better Than Bouillon can be used to make soups andgravies.
Better Than Bouillon Broth
Better Than Bouillon is a bouillon paste that is made from a variety of different meats including chicken, beef, and shrimp. It is also made with vegetables and spices. The paste is then dissolved in water to create a broth. This broth can be used in place of traditional bouillon cubes or bouillon powder. It is also much lower in sodium than traditional bouillon products.
Better Than Bouillon contains fewer calories, is less salty, and is available in some organic varieties. Carrots, celery, onions, and tomatoes are all used in the vegetarian base. If you are concerned about sodium, you should avoid consuming less. A total of 24 different types of BTB are classified into four groups: Premium, Organic, Vegetarian, and Reduced Sodium. The chicken-free chicken base, garlic base, lobster base, mushroom base, and clam base are also available. Each lid has an 18-month expiration date, which indicates how long it should be used. In general, Better Than Bouillon is better than bouillon, but is it as good as homemade broth? For each 8-ounce jar of BTB, there would be 38 cups of broth, which is equivalent to 9 1/2 quart-sized cartons of broth or 38 cans. You can’t deny the appeal of a smart kitchen shortcut when it’s in our faces begging for our embrace.
Better Than Bouillon How To Use
If you are looking for a way to add more flavor to your dishes, you may want to try using Better than Bouillon. This product is a concentrated paste that you can add to water to create a delicious broth. You can also use it to enhance the flavor of soups, stews, and sauces. Better than Bouillon is available in a variety of flavors, so you can find one that you enjoy. To use the product, simply add the desired amount of paste to a cup of hot water and stir until it is dissolved. You can then use the broth in any recipe that calls for water.
Many of us grew up eating little foil-wrapped cubes or jars of bouillon to add to soups, stews, pilafs, and anything else that called for stock or broth. The term bouilloon is derived from the French word stocks or broths. Maggi, a Swiss company, introduced the first bouillon cube in 1908. The Bouillon product line is more than just one thing. Cubes are the most commonly used type of bouillon. The base of a tub or jar contains thick, gritty pastes. They have a pleasant sensation when combined, as well as a gelatinous texture.
These materials are frequently more expensive than cubes, powders, and bases. Because the majority of the salt in bouillon is salt, it can be stored for a long time. Cubes and granules of dry bouillon (which are best used within a year) do not rot well. These products will not go bad for more than a year after they have been opened and refrigerated. Look at the ingredients of your bouillon products to see if MSG is present. Jars containing boulon are commonly available to purchase as paste concentrates. This flavor’s taste is reminiscent of real ingredients rather than an artificially created one.
It is best to store an open jar in the refrigerator for a long time. A liquid chicken concentrate in little tubes is another good product I like. This product is the most chicken-y bouillon on the market.
Better Than Bouillon Is A Great Alternative To Chicken Stock
If you need a quick and easy broth to dilute with chicken stock or would like to substitute chicken stock for soups, consider using Better Than Bouillon. This recipe calls for dissolving one teaspoon of chicken base in 8 oz boiling water. 1 1/2 tablespoons chicken base should be used for each quart of broth required.
Better Than Bouillon Substitute
If you don’t want to use chicken bouillon, you can always substitute chicken broth. When using chicken broth in your recipe, you can be confident that your recipe will have the homey, poultry-rich flavor that you’re looking for from bouillon cubes; it’s also worth noting that homemade chicken broth is my favorite (though it’s a store-bought recipe
What is a better alternative to bouillon in terms of taste? Soup, Gravy, Stuffing, and Sauces with a cooked-all-day flavor are delicious shortcuts for your favorite soup, gravy, stuffing, and sauces. If you know how to make chicken stock, you can make Better than Bouillon Chicken Base from scratch. It will take two days to complete, so plan ahead of time. After cooling the food to room temperature, place a large pan in the sink and strain the bones, chicken skin, spices, and vegetables through a sieve to remove any excess. Place the pan of broth in the refrigerator the night before. In a pan, combine all of the ingredients in a blender, food processor, or immersion blender, or combine them in a food processor and immersion blender.
If you are on a low-salt diet, avoid adding salt now and instead use it later. Although you can freeze it in ice cube trays, I used a cube at the same time as I prepared soup, gravy, and other foods. As soon as you’ve added the salt, the flavor should be strong.
Better Than Bouillon: A Great Way To Add Depth Of Flavor To A Dish
Better than Bouillon makes use of less salt and produces better-tasting bouillon cubes and powders that are typically packed with salt. This dish is made with meat, vegetables, and spices, which add flavor and just enough salt to make it simple to serve without being overly salted.
A dish that is better than bouillon can provide a great depth of flavor without using a lot of salt. It can be used for soup, broth, or sauce, and it has a wide range of applications. One teaspoon of Better than Bouillon can be dissolve in 8 ounces of hot or boiling water if you want to make one cup of broth.
Better Than Bouillon Ingredients
SEASONED CORN SYRUP SOLIDS, HYDROLYZED SOY PROTEIN, DRIED WHEY (MILK), FLAVORING, FOOD STARCH, DISODIUM INOSINATE, and DISODIUM GUANY AllERGENS: TENS, SOYBEANS
What are the benefits of using bouillon instead of butter? This product has real vegetables and a healthy spice blend, such as turmeric. Furthermore, it is made with highly processed ingredients such as soybean oil, sugar, and maltodextrin. This food contains only slightly less sodium than a serving of potato chips. There are several options on the market that are significantly lower in sodium than Better Than Bouillon’s Reduced Sodium line (500mg). If you want to cut the sodium content even more, you can also find unsalted broth options. When you eat processed carbs as part of your diet, it is harmful.
Monosodium glutamate (MSG) is thought to be a harmless substance according to the scientific community. Many people have reported headaches or numbness, but research into these symptoms has not yielded promising results. glutamate is naturally found in a wide range of foods, including breast milk consumed by babies. Some food bloggers claim that Better Than Bouillon contains MSG, even if it is unknown by the general public. Better Than Bouillon is a reasonably healthy and convenient option for those concerned about their sodium levels. You might also want to consider a broth that has not been salted. I’ve used this vegan multivitamin for 14 years and it’s without a doubt the best I’ve used.
Is Better Than Bouillon Healthy
There are many benefits to bouillon over other kinds of bouillon. Bouillon is a healthy choice because it is low in calories and fat, and it is a good source of protein and fiber. Bouillon is also a good source of vitamins and minerals, and it is a good way to get your daily recommended intake of vegetables.
Using Better Than Bouillon seasoning will give chicken soup a more flavorful flavor. You’ll notice a distinct umami flavor when you cook with it, and it will add a depth to the flavor of whatever you’re cooking. Rather than cubes, the bases are packaged in jars, which makes it easier to control the amount of seasoning. Better Than Bouillon has numerous reasons to be loved, the most common of which is its taste. Because their ingredients are malt, Knorr’s bouillons are gluten-free. Furthermore, they sell an incredible selection of bouillon bases that are suitable for both meat and vegetarian customers. Because it is made from beef roast, the roasted beef base is a premium product.
Better Than Bouillon: Healthier Than Traditional Bouillon
The Better Than Bouillon brand is a healthier alternative to traditional bouillon cubes that retains the same flavor and ease of use. Cubes are gluten-free, non-GMO, and 30 percent less salty than traditional cubes. You can get three different flavours of these: chicken, beef, and vegetable. Why does Better Than Bouillon has MSG in its ingredients? MSG is not added to any of Better Than Bouillon’s products. By law, any added MSG must be listed in the ingredients statement. You should double-check the product label. In Better Than Bouillon, there are several highly processed ingredients such as soybean oil, sugar, and maltodextrin that are moderately healthy. Each serving contains up to 700mg of sodium, in addition to the 700mg of sodium listed above. Better Than Bouillon, on the other hand, is healthier and contains real vegetables and spices such as turmeric.
How Much Better Than Bouillon Per Cup Of Water
Bouillon cubes are a type of seasoning that is used to flavor soups, stews, and other dishes. They are made from a variety of different ingredients including vegetables, meat, and fish.
Bouillon cubes are typically dissolved in water before being added to a dish. One cup of water is typically enough to dissolve one bouillon cube.
Bouillon cubes are a convenient way to add flavor to a dish. However, they are not always the best option. Some bouillon cubes can be high in sodium and other unhealthy ingredients.
If you are looking for a healthier option, try using bouillon paste. Bouillon paste is made from the same ingredients as bouillon cubes, but it is usually lower in sodium and other unhealthy ingredients.
These two components of nature add an excellent amount of flavor. Other salts are more common than BTB in general. The salt in the BTB is used to season the other ingredients, and the product may not end up being as salty as advertised. A product like BTB’ necessitates a great deal of market research. BTB is useful for improving flavors as well as adding more gravies. Even though it was particularly salty, I always caution myself against seasoning when adding something like that until it tastes good. BTB is a great device for those who don’t have time to work.
The package is $21.98, and you can get 3 jars for free with Prime shipping. I appreciate the fact that BTB soup base is the best I have ever tried. They’ve added chicken or beef as the base. In fact, I feel that I prefer to concentrate on granulated sugar. Cubes make me angry. I’m thinking of Clam Chowdah, Gravy for baked fish, bouilliabase, other soups, shrimp boil, and bouilliabase.
Bouillon Product Line
Bouillon cubes are a great way to add flavor to your dishes, and our product line offers a variety of flavors to choose from. Whether you’re looking for a chicken-flavored bouillon to add to your soup or a beef-flavored bouillon to flavor your stew, we have a cube to suit your needs.
Better Than Bouillon: A Brand Of Summit Hill Foods
A cube of bouillon, also known as a bouillon broth, is a type of broth that is made from dehydrated vegetables or meat stock, with a few grams of fat, MSG, salt, and seasonings. Vegetarians and vegans are also available. Hallelujah’s granular, powdered, liquid, and paste forms are also available. All of the company’s products contain artificial-free, non-GMO ingredients, and it was founded by Robert Jakobi, former CEO and current board member, and Kunal Kohli, former COO and CEO. Better Than Bouillon is owned and operated by Summit Hill Foods, a fourth-generation family business located in Rome, Georgia. Summit Hill Foods is a valued food industry supplier.


भात ख़ुवाई - आज देखी मेरो बाबू भात खाने भए ||
According to the Nepalese culture, baby's parents celebrate the rice feeding day. In this day, the parents of any baby prepared variety of food for the baby. They play the music, dance, and call the relatives. All the relatives and friends meet each other give a bless to the baby. It is a festival that has been celebrated from long time. It is being very popular in Nepali culture. The main food of this country is rice, lentil, and vegetable that is why we start feeding our baby this type of food. It has to be cooked at home and smell good. Shortly, this is a nice culture that is celebrates in Nepali culture.


1. Buckwheat – wheat pancakes – the best !
2.5 cups of buckwheat flour , 1.5 cups flour , 2.5 cups of water, 25 g yeast, 2 cups milk , 2-3 eggs , 50-60 g butter, 1/ 2 tsp salt and sugar .
Of warm water, yeast , 1.5 cups of buckwheat and wheat flour 1.5 cups to put the brew .
When the dough has risen , add the rest of buckwheat flour , Stir well and still give up.
An hour before baking dough brew and hot milk Stir until elasticity. When the mass has cooled, put it in salt and sugar , add eggs, butter , stir well and let go .
Then you can start to bake .
2 . pancakes royal
3 cup buckwheat flour , 2 cups flour , 1 cup cream, 1 liter of warm milk , 200 g cream , 25 g yeast, 100 g butter 5 egg yolks, 5 protein , 1 tbsp. spoonful of sugar , 1 tbsp. spoon of salt.
In two cups of warm milk dissolve buckwheat flour and yeast.
1-1.5 hours when dough rises , add the egg yolks , mashed with butter and sour cream , flour, the remaining milk , salt, sugar .
All Stir until the dough will not fall from the shoulder , in a warm place for 1.5-2 hours .
Separately, whip the whites and cream, put them to the test , let stand for 10-15 minutes and bake pancakes.
3 . lacy pancakes
100 g of wheat flour , 1 tbsp. spoon powdered sugar, 3 eggs, 300 grams of milk , 75 g melted butter .
Pour flour into a large dish and mix with powdered sugar. In the center make a hole and break the eggs . Add a little milk to the eggs and mix .
Gradually stir the flour from the edges to the center and whisk , add as much milk to make the dough turned consistency of whipped cream .
Beat well , mix with melted butter and remaining butter and then used as a test for ordinary pancakes.
4 . pancakes biscuit
0.5 liters of kefir or yogurt , 3-4 eggs , 1 teaspoon soda , 3 tbsp . spoons of sugar , salt to taste , wheat flour .
In a bowl beat the eggs and beat with a whisk them with sugar and salt . Add yogurt and mix. Dough for pancakes only need to whip whisk . Pour the flour so that the mass turned the consistency of thick cream , dough should not quickly spread over the pan.
Oiled skillet , heat well and spreading the dough with a spoon , smooth it over the entire surface of the pan. Pancake thickness should be about 5 mm.
Bake , carefully covered for podrumyanivaya on both sides.
Finished pancakes folded into a bowl , covered with a lid .
Serve with sour cream , honey.
5 . pancakes knights
2 cups buckwheat flour , wheat flour 2 cups , cream 1 cup milk 4 cups , 30 g yeast , eggs, 5 pcs. , Butter 3 tbsp. spoon sour cream 1 cup sugar 1 tbsp. l, 1 tbsp salt . l
Knead the dough on a buckwheat flour . When it is , add remaining milk , add egg yolks, mashed with sour cream, butter, salt and sugar, add flour, knead the dough and let it rise again.
Whip the cream and proteins , connect them and add to the batter , stirring gently from top to bottom . Letting the dough a little brew and bake pancakes. Serve with salted fish , mushrooms, sour cream.
6. Miracle on yogurt pancakes with soda
Flour dough to the desired 300 ml Butter milk ( or milk ), 300 ml of mineral water from the gas 3 eggs, 100 grams of butter , sugar, taste salt to taste.
With stirring to warm yogurt ( or milk) and butter ( to mild heat and full of melted butter) .
Add mineral water , flour ( through a sieve ), eggs, sugar, salt .
Stir the batter until smooth. You can lightly beat with a mixer .
Leave to rest for 20 minutes and then bake as usual pancakes .
1. These pancakes can not grease the pan – they do not stick well and roll over.
2 . Finished pancakes can be lubricated with butter , but without it they are very tasty with a pleasant aroma of butter.
3 . At the request of the dough , you can add vanilla or lemon zest .
7. Pancakes on beer
2 eggs, 1 tsp. sugar , 160 g of flour , 30 ml of vegetable oil , a pinch of salt, 200 ml of milk , 250 ml of lager
Lightly beat the eggs with the sugar and salt. Add the milk .
Sift the flour into a bowl and enter the milk. Stir well to avoid lumps . Pour batter into oil and beer. Again mix well.
Preheat the frying pan and a little oil to lubricate the first pancake . Pour the batter into the pan with a thin layer , tilting it in different directions. Fry the pancakes on a beer on both sides until golden brown.


Our favourite Santorini spot
Introducing Elio’s at the NOUS Santorini
»The world, when well mixed, is a wonderful place and Elio’s proves that tastily.«
At Elio’s, guests can start with traditional antipasti such as the delicious burrata with sweet and sour Sicilian caponata, ricotta and Parmesan meatballs or the Tuscan-style panzanella salad with grilled bread, pickled onions and roasted tomatoes.
The Mediterranean crudo with fresh fish and seafood from the island, such as the sea bass carpaccio-style ala Puttanesca or the warm Sicilian prawns with lemon from Sorento, peppers and olive oil, are characterised by an unmistakably light and enticing taste. For the “primi piatti”, Elio’s presents timeless recipes such as the succulent Neapolitan sea bass “acqua pazza”, the scallops “olio pepperoncino” and the Venetian-style tongue with capers and confit lemon.
No classic Italian table would be complete without the iconic Chicken Cacciatore, Saltimbocca Romana and Milanese-style Schnitzel dishes, which are also on Elio’s menu. The restaurant’s meat specialist, “il Macellaio”, recommends special cuts of steak, including club steak pizzaiola, Delmonico ribeye, a bone-in filet, and the famous porterhouse, which is none other than the famous bistecca ala Fiorentina.
Refined and lively, Bar Elio’s takes inspiration from Italy, combining modern design with traditional aesthetic elements. It is the best choice to end the evening with a delicious digestif or a perfect cocktail. The offerings include the classic Italian spritzer, grappa, amaro, vermouth and, last but not least, the best negroni on the island.
Elio’s brings the big-city hype of Italian-American “ristorantes” to Noūs. It serves timeless Italian cuisine with a modern flair on a beautiful terrace next to the hotel’s swimming pool, where guests can enjoy unobstructed, breathtaking views of the island.
The ambience is enhanced by the brilliantly curated music featuring a fusion of Italo disco, swing, soul and jazz, complemented by the energetic rhythms of New York funk, R&B and hip-hop. Now that’s the place you can meet some of our folks this summer 🙂


Oinkers At Drakes Farm
Farm Shop & Butchery
Oinkers At Drakes Farm opened a Farm Butchery and Shop in October 2017. Our Farm Shop is based at Higher Fingle Farm, Crockernwell, Exeter, EX6 6NP.
We sell the finest local produce including meat, poultry, vegetables, eggs, dairy products, chutneys, pies, bread, pasties, cakes, honey, dried goods, pulses, confectionery and local crafts.


American Coffee Roasters eat your heart out? Today’s review is on the Black Rifle Coffee Company’s AK Espresso & SS Silencer Smooth coffee. We bought these with whole bean for a fresh grind and brew using the Aeropress. We love a great cup of Mud here at ER LIFE. The hunt for the best roasters is still on! This review was based on the recommendation of IG @theusaflagstop.
BRCC Mission statement:
Black Rifle Coffee Company is a premium, small-batch, roast-to-order, veteran-owned coffee company. We develop our explosive roast profiles with the same mission focus we learned as military members serving this great country and are committed to supporting veterans, law enforcement, and first responders. With every purchase you make, we give back.
By importing high-quality coffee beans from Colombia and Brazil and roasting them daily at our facilities in Nashville and Salt Lake City, we ship the highest quality product directly to you. The best way to enjoy our freedom-filled coffee is with the Black Rifle Coffee Club. When you join the club, your chosen brew is roasted, packaged, and shipped free to your door on your schedule. Not only do you save a trip to the store, you receive special discounted pricing on roasts and gain access to exclusive products, member-only content, partner discounts, and more.
BRCC AK ESPRESSO
$14.99 per 12 oz
This blend is a light Colombian and dark Brazilian coffee.
Notes: Rich nutty aroma, citrus, and dark chocolate.
Smell: Sweet, chocolaty, slight hint of fruit/ citrus
Initial Taste: Medium bodied, smooth, low acidity, chocolate notes, slight roasted taste
After Taste: Pleasant, fruity, medium bean flavor
FIVE STAR Highly recommended. Great Price and company mission that gives back. We love the blend of Light and Dark as the Brazilian bean presents with a more bold taste that is very pleasant.
BRCC SS SILENCER SMOOTH
$14.99 12 oz
This blend is a traditional light roast featuring Arabica Beans. Great for a late night cup of Joe or a breakfast coffee.
Notes: Earthy , mild sweet smell, hint of fruit/ citrus
Smell: earthy, nutty
Initial Taste: low acidity, very light taste, mild chocolate notes
After Taste: pleasant and quick, slight sweet taste, very mild flavor dissipates quickly
Five STAR; option for light roasted preferred patrons. Our goto cup of coffee for dessert and or mid day cup.


We, at Southern Aroma believe that good food does not merely give material pleasure, but adds joy to life. Good food is the foundation to genuine happiness. Southern Aroma, located in the city of Markham (Markham Road and Denison Street), was established not only to cater to the South Asian community in Canada, but also to food lovers who want to explore a fresh and novel taste sensation. It is enriched with a vast and irresistible variety of authentic Southern Indian dishes.
The Southern Indian cuisine is an amalgamation of different ethnicities and blends native ingredients, as well as cooking techniques, including Sri Lankan and South Indian cuisines. Our menu consists of well-seasoned dishes that speak for themselves and the recipes were passed on by world class chefs for you to satiate and tickle your taste buds. We strive to give you a quality authentic gourmet experience by selecting handpicked spices and herbs.
Our signature dishes are made up of the best and rarest of the aromatic spices and we give paramount importance to flavour and texture. These recipes celebrate the best of Sri Lankan and Indian palate and we promise to take you on a culinary journey.
Not only is our food delicious, but the relaxed and lively atmosphere makes Southern Aroma a great place for fine dining with your loved ones. We believe in the old saying, “the guest is equivalent to God!” and this reflects in our service.
Southern Aroma is an inception of 5 years with deep roots of Southern Indian traditions, helping us guide in all our endeavours to provide a fulfilling experience to each one of our customers. We have been providing gourmet catering services for all occasions, be it small and cosy private parties or corporate events.
Our vast catering experience of 7 years in this industry has made us one of the best in the business. Our aim is to bring you the traditional and rustic flavours from Southern India, as well as from other parts of the world with vast fusion. We are equipped with chefs who are trained in traditional crafts and techniques to serve you food the way it is supposed to taste!


Macaroni and cheese is a beloved comfort food for people of all ages, and one of the most iconic brands in the business is Kraft. For years, Kraft has been known for its signature blue boxes of macaroni and cheese, a staple in countless households. However, in recent years, the company has found itself at the center of a legal storm surrounding its Velveeta Mac and Cheese product. In this article, we will delve into the details of the Kraft Velveeta Mac and Cheese lawsuit, helping you understand the issue and its implications for consumers.
The Kraft Velveeta Mac and Cheese lawsuit centers around allegations of false advertising and deceptive marketing practices. The controversy erupted when consumers claimed that Kraft’s Velveeta Mac and Cheese product was being marketed as a healthier alternative to traditional mac and cheese, despite containing similar or even higher levels of certain unhealthy ingredients.
Specifically, the plaintiffs in the lawsuit argue that Kraft misled consumers by prominently advertising phrases like “good source of protein” and “excellent source of calcium” on the product’s packaging. These claims led consumers to believe that Velveeta Mac and Cheese was a more nutritious choice compared to other mac and cheese brands.
To better understand the lawsuit’s merits, it’s essential to examine the nutritional content of Velveeta Mac and Cheese. While the product does indeed contain protein and calcium, these claims can be misleading when taken out of context. In reality, Velveeta Mac and Cheese also contains high levels of saturated fat, sodium, and artificial additives, which are detrimental to one’s health when consumed in excess.
Critics argue that Kraft’s advertising tactics created a perception that Velveeta Mac and Cheese was a health-conscious choice, which may have encouraged some consumers to overlook the product’s less desirable nutritional aspects.
Kraft has vigorously defended itself against these allegations, asserting that its marketing claims were not intended to mislead consumers. The company argues that the phrases “good source of protein” and “excellent source of calcium” are factual statements based on the product’s nutritional content. Furthermore, Kraft maintains that it has always been transparent about the product’s full nutritional profile, including the levels of saturated fat and sodium.
As of the time of writing, the Kraft Velveeta Mac and Cheese lawsuit is ongoing, and no final judgment has been reached. However, the case serves as a reminder of the importance of transparency in food labeling and advertising. Consumers have the right to accurate and easily understandable information about the products they purchase, enabling them to make informed choices about their diets.
Takeaway for Consumers
While the outcome of the lawsuit remains uncertain, there are valuable lessons to be learned for consumers:
- Read Labels Carefully: Always scrutinize food labels and nutrition facts when making purchasing decisions. Don’t rely solely on advertising claims.
- Context Matters: Be cautious when interpreting marketing phrases like “good source of” or “excellent source of.” These statements should be considered within the broader context of a product’s overall nutritional profile.
- Moderation is Key: Even if a product boasts certain nutritional benefits, it’s essential to consume it in moderation and balance it with a varied diet of whole foods.
The Kraft Velveeta Mac and Cheese lawsuit highlights the need for clarity and accuracy in food advertising. While the case continues to unfold, consumers should remain vigilant and make informed choices about the products they bring into their homes. By understanding the issue at hand and paying attention to labels, consumers can take control of their dietary choices and prioritize their health and well-being.


Mini Chefs is a student club facilitated by Better Beginnings at Sir Edgar Bauer C.E.S. for students in Gr. 1-4. In this club, participants learn about healthy eating and nutrition, while learning age-appropriate cooking skills. Mini Chefs meets weekly on Thursdays (11:30am-12:30pm).
Sorry, this program is currently full. Click here to be added to our waiting list. When a spot opens up, we’ll call you.


2022 Smail 500 Week 4 Results: Peanut Butter! – And The Winner Is…
And the winner of the 2022 Smail 500 is…🏁
It’s Peanut Butter week and the official winner of the 2022 Smail 500 has been crowned!🏆🏆
We would like to thank all of the employees, customers, friends, families, and local businesses that took the time to make a donation for this year’s Food Drive. Together, we were able to collect an impressive amount of non-perishable food items to donate to the Westmoreland Food Bank to help feed local families in need!


Krog Strong posted an update 5 months, 2 weeks ago
Monster Energy Drink was introduced by Hansen Organic Company in May of 2021. Since its inception, Monster Energy sip has gained a reliable and loyal following among all age ranges in North America. Since then, Monster Energy drink is rolling out many different beverages such as for example Watermelon Power, Mandarin Orange Ability, and much more. Furthermore, Monster Energy Drink has expanded into Europe and Japan.
As mentioned above, Monster Energy drink’s most important claim to fame is that it contains vitamins C, D, and K. This is exactly what gives it the reputation among the most popular energy drinks that you can buy. Unfortunately, the current presence of Vitamin C, Vitamin D, and K may also make this popular energy drinks high in sugar content. This sugar articles can be quite a problem for diabetics, individuals with hyperglycemia, and individuals with an eating plan containing excessive levels of sugar. For these reasons, a few of the dieting experts usually do not recommend taking Monster Energy drinks if you are on an eating plan plan.
Another interesting element in the Monster energy drink up is Ethylenediamine. This specific ingredient has been found in several dieting supplements in the the united states. The use of Ethylenediamine could have had a positive influence on dieting individuals. However, it is unsure whether or not this ingredient is really a positive for everyone. For
몬스터에너지 울트라 시트라 uknown, some dieters react to Ethylenediamine negatively.
Monster Energy Drink contains caffeine. Caffeine is commonly used in many dieting items in the north America because of its ability to increase activity during exercise. Monster energy drinks do not contain caffeine, however, it does contain No-CR accepted guarana. Guarana is also used as an alternative herbal dietary supplement in many countries. Due to its popularity, guarana is used in many dieting supplements.
Monster energy drinks do not contain natural caffeine, but does contain synthetic caffeine. Synthetic caffeine is generally regarded as less harmful than naturally sourced caffeine. If you decide to use this type of caffeine, you should not take in large amounts. Should you be having troubles sleeping, it’s also advisable to avoid drinking large amounts of the product. If you do opt to consume a large amount of this beverage, you might want to try a natural, or organic choice.
Monster Energy Drink was launched in 2021 by the Provo Craft company. The business is owned by Bill Poulos, and Bill owns a chain of bars and restaurants named Four Niki. The beverage was initially sold in New York City at the Four Niki’s restaurant in Manhattan. Since then, it has spread throughout the bikes across the country.
Monster Energy Drink runs on the technology called "turbo compression." This is the new method for brewing the drinks that includes a high-powered sugary mixture. Turbofloor comes from the fruit of a palm that grows in the Amazon. (There is also a funnier version of the beverage.) The resulting drink has about twice the coffee as a comparable traditional method.
Monster Energy Drink gained its foothold available in the market through sponsorship by Motocross racing staff RTR, which has sponsored some of dirt bike racing activities. The Monster Energy drink brand was sold to a variety of companies, including Diageo, which generates the Monster Globe Touring Car Series. Recently, Diageo purchased the rights to manufacture Monster drinks in the north America.
Monster Energy Drink contains about four grams of coffee per eight ounce bottles. That’s about two percent of the total caffeine content in one of those popular sports bottles. It is comparable to how much caffeine within coffee or other drinks with a caffeine content that has about 10 % more caffeine. Because the drink is caffeinated, you probably won’t feel jittery after drinking a single glass. The volume of caffeine varies with the variety of ingredients used to generate the drink.
The ingredient which makes up about twenty-five percent of the sip contains the chemical "green tea extract caffeine." Green tea extract caffeine comes from dried results in of the plant known as EGCG, which also is referred to as the miracle herb for fat reduction. The presence of the green tea caffeine in Monster Energy Drink provides drink its caffeine kick. Even so, the green tea caffeine in the rest of the drink is much significantly less than the amount within the EGCG.
It appears that the Monster Energy Drink company does not consider kindly to criticism. They’ve released several direct marketing campaigns to defend their products. They’ve tried to distance themselves from sponsor Arnolds, despite having sponsored them for over a decade. The sponsorship from Arnolds comes despite the fact that the Monster Energy Drink company claims that the refreshments will not result in psychiatric or cardiac conditions due to adequate consumption.


Family Recipes from the Snake River Plain
A grandmother's special treat. Gingersnaps made for weary travelers by a generous pioneer woman, or a cake from home that comforted a soldier stationed in Germany during World War II. These are only some of the recipes found in this collection, which brings together favored recipes and stories from people who call Idaho home. There's even an ode to fry sauce. Heartwarming and entertaining, these family recipes and the stories behind them show what makes the Snake River Plain so special.
Download Family Recipes from the Snake River Plain (9780692429082).pdf, available at www.noregret-themovie.com for free.


NYC Community Gardens: In October of 2019 thirteen elected officials came together in an letter to call on the New York City Department of Parks & Recreation to resolve outstanding issues in the latest proposed Green Thumb licensing agreements. The new 2019 Community Garden Licence Agreement and Green Thumb Gardeners’ Handbook presented new burdensome requirements that could force dozens of community gardens in New York City to close. This letter was made by Councilwoman Carlina Rivera, State Senator Brad Hoylman, U.S. Congresswoman Carolyn Maloney, U.S. Congressman Jerrold Nadler, U.S. Congresswoman Nydia M. Velazquez, State Assembly Member Harvey Epstein, State Assembly Member Deborah J. Glick, State Assembly Member Richard N. Gottfried, State Assembly Member Yuh-Line Niou, State Assembly Member Dan Quart, State Assembly Member Linda B. Rosenthal, City Council Member Margaret Chin, and City Council Member Helen Rosenthal who each gave their insight into why the community gardens were beneficial to the neighborhoods.
Improving the Food Systems in New Orleans Schools: When the Hurricane hit in New Orleans they decided that change was needed so they emerged as food justice as an approach to improve the schools food environment. They created a group to get together and rethink what was wrong with the schools and try to figure out a solution. They chose to focus on food in the schools because that was mostly the problem in each school. Wanted to improve food because it tastes terrible and the cafeterias conditions were horrible. Began to look for alternatives, including bringing fresh local foods and changing menus to provide healthy and fresh foods. They became really passionate about the food issue they wanted to really help the community. Wanted to make it global so that other people can do it anywhere else to improve food conditions and help any community.
Food Scarcity During the Global Pandemic: The COVID-19 pandemic is causing a lot of families to not have enough food on the table. An estimate of 1 in 5 U.S households don’t have enough to eat. They wanted to fight hunger, Not many of the families have enough money or even help to stack up on food especially during the lockdown we are in. The state wants restaurants to give out 3 meals a day to people who can’t really afford any food, Farmers can also donate food to anyone in need. Many farmers are donating to a lot of food banks to give back to the ones in need. They went from giving 11 million pounds in January to 14 million in march and the 21 million in April. “The governor has credited CDFA Secretary Karen Ross with spearheading the movement to fight food insecurity in the state, particularly the expansion of the Farm to Family program. Civil Eats spoke with Ross, who has served in her role for nine years, about her efforts as California contends with a projected 18 percent unemployment rate and a $54 billion budget deficit. So far, 128 farmers and ranchers are donating to food banks and another 200 farmers have expressed interest in doing so”
Improving Access to Fresh Fruits and Vegetables in New York: Food access is important in all settings where people make choices. Improving food access in settings such as schools, worksites, early care and education programs, and food retail may include changing organizational policies to improve the availability and provision of healthy food choices, developing or updating nutrition standards for food service operations, and educating customers about how to identify healthy choices, such as through point-of-purchase information. Innovative approaches are emerging to improve food access within communities. In 2008, Mayor Michael Bloomberg and the NYC City Council signed legislation for Local Law 9, which established 1,000 permits for a new street class of food vendors called Green Carts as part of a city-wide effort to increase the consumption of healthy foods throughout NYC. Green carts are mobile food carts that sell whole fresh fruits and vegetables in target neighborhoods with low levels of fruit and vegetable consumption. To support the program, the administrative Health Code was amended by the Commissioner of Health and Mental Hygiene to allow new mobile produce vendors. As a result, the Green Carts Initiative led to an increase in new job opportunities and the introduction of fresh fruits and vegetables in areas where produce consumption was low.In addition to the Green Carts Initiative, the Healthy Bodegas Program was founded in 2006 by the NYC Center for Economic Opportunity in partnership with the NYC DOHMH to collaborate with bodegas to support environmental changes to help stores promote healthier items. In 2009, NYC DOHMH conducted a program evaluation examining 60 of the bodegas that had received assistance through the program by distributing surveys to store owners and consumers. The Health Bucks initiative is a farmers market coupon incentive program to increase fruit and vegetable consumption among low-income New Yorkers. Each Health Buck coupon is redeemable for fruits and vegetables at farmers markets across NYC. Health Bucks users report that the coupons make them more likely to buy fresh produce, and farmers market managers reported that new customers shop at the market more often and more repeat customers come to the market because of Health Bucks.
Serving up Food Justice at School: Jessica was learning about fats and realized that everything she was eating wasn’t good for her, She decided to cut fast food out of life and start a healthier lifestyle. She then started sharing the idea with everyone from her family, friends and school peers and others and decided to create a food justice club at her school. Talking about food justice made the class more engaging for students. More students started noticing and started to change their eating habits, After a while they started do school gardens. Some people think it’s expensive and difficult but the school found it to be better because it let the kids grow any fruit or vegetable because buying these can be pretty expensive. The school then started to become partners who can teach them more about food justice and help them expand their club. Parents and students started getting more involved and that helped the community get a little bit better.
The Teens For Food Jusice/ Sun Club Farm at Dewitt Clinton High School: They created a whole page to talk about how the teens should be making a difference when it comes to the food situation. They are teaching students key skills to help improve their health and give them healthy life choices. They have financial support from GME and the students grow up to 19,000 lbs of produce annually to feed their entire school and it’s 1,300 students daily. It shows steps of what they did starting with building a hydroponic and having indoor gardens and studying about nutrition and all that. They had a corporation donate $126,870.00 which paid for their whole system and equipment they needed for a year.
Soul of Food Justice: It talks about how food justice after the fast foods came into the world that everything got changed after fast food restaurants started to open up because fast food is cheaper than healthy foods. So they started taking matters more seriously and started to develop different clubs to help the rates of unhealthy foods decrease instead of increasing. They wanted to make sure everyone knew about it and wanted to help the community one step at a time. There’s different beneficial programs for low income communities to purchase some of the good foods that are cheaper for them and different clubs where they are selling foods for less and growing a lot more.


January 26, 2018
This is a great spot for some authentic japanese cuisine. Their menu is relatively small, but it’s really amazing. I got the katsu sandwich the first time I went, paired with their house tartar sauce and their katsu sauce (ask for some more on the side!) it was perfect. I went back again recently and ordered the omurice with a piece of their katsu which was also fantastic; it was filling, flavorful, and simple. Price was it’s reasonable ~$13 for your meal, maybe a bit expensive, but pretty worth it. The ambience is also really great, they play jazz in the restaurant, you sit at a golden bar, and tea and coffee sets fill the room.
Hello hello! I'm Jacob, and I love food! I'm going to be writing here about everywhere I go! This is my github if you're interested!


While I was in Greece last summer, I enjoyed a few Greek salads! Being tomato, onion, and cucumber season here in the Pacific NW, this is a perfect, light, but balanced late summer salad. Even as we approach Fall, in these last few weeks of summer, we can enjoy this generally cooling, moistening, and detoxifying dish. Summer is the season of warmth, activity, outward-flowing energy, and is associated with the Fire element in Five Element Theory. A locally harvested, if possible, Greek Salad will help cool the heat and fire of summer and cleanse the liver as we move towards the cooler months. In Chinese medicine, we treat preventatively in the opposite time of year. By eating foods that balance out the natural characteristics of each season, we automatically start to prepare our body for health and balance in the coming months.
Of course, using local and/or organic whenever possible makes this fresh, light salad all the healthier!
1 cucumber, thinly sliced into half-moons
1/2 red onion, thinly sliced
1 pt. grape or cherry tomatoes, halved
1 c. Kalamata olives, halved
6 oz. feta, cut into 1/2" cubes
2 tbsp. red wine vinegar
Juice of 1/2 lemon
1 tsp. dried oregano
Freshly ground black pepper
1/4 c. extra-virgin olive oil
1. In a large bowl, toss cucumber, onion, tomatoes, and olives. Gently fold in the feta.
2. In a small bowl, whisk vinegar, lemon juice, and oregano until combined; season with salt and pepper. Slowly stream in oil, whisking until dressing is smooth and emulsified.
3. Drizzle dressing over salad and toss again to combine.
The 2 main vegetables (though yes, a tomato is a fruit) - cucumber and tomato - are cooling in nature. Considering summertime can be quite hot, and therefore sometimes inflammatory, these vegetables are a perfect, natural way to stay cool. Cucumber is a diuretic, helping our bodies’ detoxify, while simultaneously hydrating. Additionally, they contain the digestive enzyme, erepsis. This enzyme helps to break down the protein found in feta cheese. Tomatoes, though acidic in nature, once exposed to digestive enzymes, become alkaline, helping to reduce inflammation. They also help nourish the blood. The red onion in this salad matches perfectly with the feta.
Sheep and goat milk feta may be easier for many to digest than cow’s milk feta. Feta cheese is moistening and full of protein. Unfortunately, it can also produce phlegm that can sometimes be problematic. The warming, acrid nature of the onion helps to loosen and move phlegm produced by the cheese and assists with protein metabolism, while it’s warming nature works to balance the coolness of the cucumber and tomato.
The Kalamata olives and the olive oil are deliciously moistening, providing our bodies with healthy fats to balance out the carbohydrates and proteins of the rest of the salad. With the lemon juice furthering clearing heat and the oregano and vinegar stimulating digestion, I find this salad to be one of my favorite go-to’s for late summer. I hope you enjoy!
PS. If you have any food sensitivities or allergies to any of these ingredients, please comment or send me a message so we can brainstorm delicious substitutes!


My love of just about all things palatable includes, of course, a wide and varied cuisine. I embrace just about every morsel grown, produced and/or cooked by indigenous peoples from all over this globe. I am particularly fond of locally grown or raised food.
The term locavore has entered the lexicon in the past decade to define organized groups that encourage growing, producing and then providing local products to the restaurants, markets and people living nearby. This locavore movement also extends to beverages produced locally which include wineries, distilleries and craft breweries.
And this is a movement with enough room for both vegans and carnivores!
Supporting locally produced edibles has caught on just about everywhere in the US and is being embraced in communities around West Virginia too. Most counties and some towns in our state have established local farmers markets, and many restaurants are purchasing and then featuring these locally grown and produced foods on their menus. For a listing of a local farmers market near you, go to http://wvfarmers.org/.
But there are several other organizations involved in the movement. I am board member of “The Collaborative for the 21st Century Appalachia” that has (thankfully) been co-named “WVFARM2U.” FARM2U actively promotes cultural and culinary tourism in large measure to connect the people involved such as farmers, restaurateurs, tourism promoters and the general public.
As an example, one of our website pages (www.farm2u.org) has a listing of “destination dining” restaurants in West Virginia that use locally produced food. These establishments were nominated through a FARM2U survey of people who had exceptional dining experiences. A panel of culinary experts then selected the eventual destination dining restaurants.
But you may recognize the FARM2U organization by one of the state’s signature culinary events – the annual Cast Iron Cook Off. The Cook Off is an event where everyone -from culinary students to chefs, to farmers, to local business people- participates in an Appalachian cooking competition focused on preparing local foods and using traditional cast iron cookware.
Here are a few other organizations in the state that make it their goal to bring locally produced foods to your table. Check out the facebook page for the WV Food and Farm Coalition for information on Community Supported Agriculture Program (CSA) organizations. CSA’s put people who want to use local farm-grown products together with farmers that grow them. These farmers provide various locally produced foods for a subscription price.
Two CSA’s were featured in a recent Sunday Gazette-Mail article by Dawn Nolan focusing on the good work being done by the Wild Ramp and Gritts Farm CSA’s. My family has participated in the Fish Hawk Acres CSA run by Chef Dale Hawkins. If you’re interested, check out Fish Hawk Acres’ facebook page for information on how to subscribe.
We also receive regular local food shipments from the Monroe Farm Market (www.localfoodmarketplace.com/monroe/) This farmer coop, located in beautiful Monroe County, provides a variety of seasonal fruits and vegetables as well locally raised and butchered meat. We enjoyed a delicious leg of lamb from the Monroe Farm Market on Easter Sunday.
As someone obsessed with food and wine, I understand the passion and commitment it takes to produce a product you wish to share with those in your local circle. We need to encourage our restaurants and markets to use our home-grown food – along with wine and other beverages (even beer) produced here in West By Golly.
Here is a wine that will (and did) marry exquisitely with a Monroe County boned, butter flied and grilled leg of lamb.
2009 Ridge Lytton Springs ($38) – This blend of 71 percent zinfandel (along with petite sirah, carignane and mataro) is the flagship product from my favorite zinfandel producer. With aromas of teaberry mint, this complex, layered, blackberry and cola flavored wine is full, rich and nicely balanced. It paired superbly with our marinated and grilled leg of lamb.


Welcome to The Beach Dog Cafe!
When you visit The Beach Dog Cafe, you're in for a treat. Experience our wonderful breakfast dishes like homemade Biscuits and Gravy, Stuffed French Toast, Potato Pancakes, Breakfast Potatoes, and many others. Want Lunch? Try one of our 16 gourmet Hot Dogs. Anything from a Reuben Dog to a Chicago dog to a Hot Diggity Dog. Our warm and charming atmosphere makes your experience at The Beach Dog Cafe enjoyable.
Our restaurant is family owned and run. Mom (Sonja) and Son (Jesse) wait tables out front, while Dad (Roger) and Daughter (Shannon) cook in the back. We enjoy what we do and want to make sure your experience at our restaurant is a positive one. We are going on our 9th year and business is better then ever. We love dogs, we love our customers, and we love what we do. We hope to see you at The Beach Dog Cafe soon.
*Beach Dog Tshirts/ Sweatshirts and Gift Certificates NOW AVAILABLE..


Hong Hua Fine Dining Chinese Restaurant is definitely THE best cantonese style chinese restaurant in Ann Arbor area (probably michigan). The chief chef there was from Hong Kong and has many years of experience. The first dish shown is pan-fried noodle with sweet soy sauce. It was fried until crispy and served with bean sprouts. The second dish is red/green peppers and beef with thick rice noodles in black bean sauce. The last dish is a friend rice with salt-preserved fish (in tiny pieces) and chicken. Trust me they all taste very very good even in the Chinese's standard. Finally, don't forget to try their ginger icecream. A separate review of it can be found here.
Click to get direction.
(Note: Restaurant is outside of Ann Arbor)


About once a week, we have a mexican-style dinner night. We lay out all the taco-style fixings (meat and beans, seasonings and sauces, tomatos, black olives, lettuce, sour cream and cheese) and each family member prepares their own plate, to their liking. For months, we've prepared a mash-up for our 1-year old son, where we mix all the ingredients together in a bowl and help him scoop and eat it with a spoon... he gobbles it down with gusto.
One night just a few weeks ago, I noticed a new shredded cheese blend that my mom had set out among the other ingredients. Due to my own food allergies, I immediately flipped the bag over to glance at the list of ingredients. That's when the confusion set in...
I thought, what in the world is "powdered cellulose", or, "natamycin"? The spelling of natamycin immediately made me think of prescription drugs. I hoped I was wrong, afterall, we have been eating shredded cheeses our whole lives, every person in our household loves cheese. And, worse yet, our almost entirely organic little one-year old son has been eating this stuff on occasion, too.
I fixed up my plate (without cheese), and sat down to query google about these mysteriously-named ingredients. What I found was less than appetizing. During my mom's next shopping trip, she reported that EVERY shredded, bagged cheese had these ingredients. Needless to say, she purchased the block cheeses instead and began shredding cheese on her own from this point forward.
So, what is "Cellulose", anyway?
Cellulose is the fancy word for "powdered wood pulp". It is used to keep food production costs low, to thicken or stabilize, keep products from clumping, add creamy smooth texture to low-fat alternatives where the real cream has been removed, or to add undigestible fiber content ("filler" or "bloat").
Although natural cellulose exists in every plant food out there and is harmless when consumed, the type of cellulose used in the production of food products, is far from natural and created in a laboratory. Cellulose is used to make cellophane, smokeless gun powder, adhesive bandages, wallpaper paste, and other consumer products. It is largely undigestible when consumed by a human, which might be one reason toilet plungers are even necessary.
"Powdered cellulose is made by cooking raw plant fiber — usually wood — in various chemicals to separate the cellulose, and then purified. Modified versions go through extra processing, such as exposing them to acid to further break down the fiber." ~The Wallstreet Journal
Unfortunately, the United States Government tells us that processed, powdered cellulose is a "natural" food and even allows it to be added into organic products. I'd like to know: what part of "cooking in chemicals" or "exposing to acid", is natural?
Next up... What is Natamycin, and why might you want to avoid eating it?
Just as I suspected, Natamycin is a prescription drug. It is classified as an antifungal, and used for treating fungal keratitis, aspergilus and fusarium corneal (eye) infections. The popular medical websites such as MayoClinic.com report that Natamycin is not available without a doctor's written prescription.
Bull-sh#$! If this drug is serious enough that you can't get it without a prescription, then, why is it being added freely into food products for general consumption without doctor's orders!?
My first thoughts: either A) The drug has zero negative side effects and therefore shouldn't require a doctor's prescription for use (which, a majority of our population blindly believes), or B) It has serious implications, but, the pharmaceutical and medical industries are capitalizing on a substance that is otherwise cheap enough to spray all over the majority of shredded cheese we eat in this nation, while organizations that claim to protect us from harm (ie. FDA, USDA, etc.) are neglecting our nation's people.
Curious, I did some further research. Some of the side effects noted during animal studies of natamycin ingestion are not so pretty:
Wait... let me say that again: dead fetuses and decreased survival rates of offspring. Really. How in the world does that make it "safe" to coat our food products with?
In a very limited number of human studies that have been done, results have shown induced nausea, vomiting, diarhhea, anorexia, and flatulence derived from the high-level consumption of cheese treated with natamycin. Although the animal studies with respect to reproductive problems are alarming, I was unable to find any similar studies performed on humans prior to giving approval for using natamycin as a human food additive.
Funny, huh? If the FDA really cared about people, don't you think they would require proof that human reproductive functions and offspring are not negatively affected by a drug before allowing our food products to be doused in it? Nope!
The Solution: Purchase organic block cheese & benefit from shredding it yourself.
You might be lucky enough to find organic, or even raw block cheeses at your local farmer's market that you can shred yourself. Try searching LocalHarvest.org or FarmersMarket.com to find farmer's markets in your local area.
Since farmer's markets in most areas are only available seasonally, you might consider purchasing Organic, Non-GMO, grass-fed cheeses online from a reputable company such as Rumiano Cheese. Our local organic market carries Rumiano Cheese at about $4/brick. We've found that the cost of purchasing online is only slightly more expensive than the non-organic, antibiotic-fed, corn-fed cheeses that come from confined, unhappy, unhealthy cows. The latter, you'll find at your local supermarket in abundance.
The benefits you'll get from purchasing organic block cheese and shredding it yourself include:
A few shredding tips: It's recommended that you store your freshly shredded cheese in the freezer. It thaws out very quickly on it's own, and is ready just minutes after taking it out of the freezer. You may also want to freeze your softer block cheeses, such as mozzarella, for 10-30 minutes before hand to make it easier to shred.
The next step up from shredding your own cheese:
Alternatively, if you're interested in making your own raw cheeses from home, you might check out the instructional articles and culture starter packs at CulturesForHealth.com. This definitely sounds like a fun, healthy home experiment that I'd like to try in the near future. When I do, I'll certainly share my experience with another post!
Do you shred your own cheese, or, make home-made raw cheese? What benefits have you found by doing so? I'd love to hear your experiences in the comments below...


Our rust-colored laying hens are a hybrid breed named Red Star. They originate from the Rhode Island Red breed crossed with the White Rock breed. Consistent egg production and a social nature are two of the Red Stars’ traits. In our experience, heritage breed chickens tend to be more sensitive to changes in daylight throughout the year. Our Red Star hens produce the same amount of eggs in January as they do in July. We thank them every day for their hard work!
The exotic sounds on the farm come from our Coturnix quail. Folklore says their vocal calls mimic the way their name is pronounced. Coturnix quail are best known for their speckled eggs, which can be prepared just like a chicken or duck egg. We raise male and female quail. Anyone wishing to raise their own quail should contact us to purchase fertile eggs.
Each year we raise a variety of bantam chickens. Bantams refer to a miniature variety of chickens. Their breeds vary but their small size is consistent. The bantams are raised for the sole purpose of exhibition. Each October, they are entered into the Topsfield Fair, which is located in Topsfield, Ma. The females lay small eggs. Their egg consistency is often described as slightly sweet and creamy, more reminiscent of a duck egg. The roosters’ calls are softer than a standard sized rooster. Each year our bantam breeds vary. Silver Duck Wing, Golden Sebright, Silver Sebright, Black Rosecomb, and Black-Breasted Red Old English are a few of our favorites. Anyone wishing to raise bantam chickens should contact us; they are eligible for sale each October.
We raise Cornish-Cross chickens for meat. This cross is a result of a Cornish game hen crossed with the White Rock breed of chicken. In the farming industry, they are commonly referred to as broilers, which refers to their weight. On average, our broiler chickens weigh between 4 and 5 lbs, which makes for an ideal dinner. We raise the broilers from baby chicks and when they reach market weight, we bring them to a USDA-certified slaughterhouse to be processed.
Location is Everything
Our laying hens and bantam chickens have outdoor access year-round. They enjoy dust baths, foraging for bugs, and eating grass. The broiler chickens are raised outdoors during the warm weather months. Despite their reputation of being lazy, they also enjoy foraging for bugs and eating grass. During the winter months, our broilers are raised indoors with heat lamps and bedding made of pine shavings. The quail are raised indoors year-round due to their tendency to pick up unwanted diseases when raised on pasture.
Who Eats What
Regardless of being pasture-raised, we supplement all of our birds’ diets with chicken feed to ensure they receive adequate nutrition. If anyone has dietary and/or allergy concerns regarding chicken feed, please contact us. We never feed our poultry hormones or antibiotics.
Green Mountain Organic Layer Pellets
Blue Seal Extra Egg
Blue Seal Homefresh
Blue Seal Homefresh and / or Poulin Broiler Crumble
About the Farm
True Grit Farm consists of approximately 2.5 acres. We lease a portion of a 25-acre parcel of land. The property was formerly known as Heliotrope Hill Tree Farm. The longstanding tree farm operation resulted in acidic soil. For the past year, we have been amending the soil with lime and nitrogen (thanks to the chicken manure!) We would like to grow vegetables on site once our soil supports a healthy PH level. To read more about our land check out a recent article published by New Entry Sustainable Farming Project.
Where to Buy Our Products
Danvers Farmers’ Market: Wednesdays 4:00 p.m. to 7:00 p.m., June 7 to August 30: 87 Elm Street, Danvers, Ma, adjacent to the Northeast Community Bank.
Cape Ann Farmers’ Market: Thursdays 3:00 p.m. to 6:30 p.m., June 1 to October 12: Stage Fort Park, Gloucester, Ma.
Common Crow: Gloucester, Ma: chicken, chicken eggs & quail eggs
Eva’s Farm Organic Butcher Shop: North Beverly, Ma: chicken eggs & quail eggs
Vidalia’s: Beverly Farms, Ma: chicken, chicken eggs & quail eggs
Short and Main: Gloucester, Ma: chicken & chicken eggs
The Market: Annisquam, Ma: chicken
Henrietta’s Table: Cambridge, Ma: chicken
Asta: Boston, Ma: chicken
Duckworth’s Bistrot: Gloucester, Ma: chicken eggs
At Our Farm:
Customers can buy directly from us, however this option works best when pre-arranged. Our farm crew is not always on site and we do not have a farm stand. Part of our future expansion includes a farm stand where customers could buy products … stay tuned for more details!
Get In Touch
How to Find Us:
Address: 26 Old England Road, Ipswich, Ma. 01938


Franglaise Mummy does food too
Our food blog is aimed at all parents who ask themselves day in, day out what to cook for themselves, their children and their babies. Franglaise Cooking showcases everyday French and English (and some non Franglaise) food for all the family, the idea being that you cook one family meal which everyone eats (either at the same time or separately as work and lifestyle dictate).
In France we always ate with L as a family, pretty much from when she was weaned as a baby; we would eat altogether, the same food at the same time, and possibly thanks to this L now eats pretty much anything you put in front of her, from radishes, to curry, to artichokes, to olives, to mussels and much more. And yes, as a French child she has also eaten escargots….although it was once she lived in the UK and had befriended many a snail, so she was not impressed at eating them!
Franglaise Cooking aims to make life for parents as simple as possible. Each recipe is tagged with 3 levels across 4 different categories:
- Beginner – Intermediate level – Expert
- Healthy – Medium healthy – Blow the diet
- Cheap – Medium cost – Expensive
- Quick – Medium time – Time-consuming
This allows you to see at a glance whether it is a suitable recipe for you or not. All the dishes are ones that we have eaten en famille recently, which usually includes our 1 year old daughter too.
There will be two new sections coming soon – one with slow cooker recipes, as a slow cooker is a saviour for any family, and one called “Cook’s night off” which will showcase beginner recipes so the non-cook of the family can give the cook a night off, I know a fair few friends who will be pointing their husbands in the direction of this!
Hubs and I really hope you like Franglaise Cooking and we would love to hear any feedback, suggestions or recommendations that you might have for us.
I haven’t linked up to The Gallery for ages, but when I saw that this week’s theme was “Food” it would have been rude not to join in. Click on the linky below to see other “Food” photos:


Kabab And Curry Buffalo Ny. The best indian and pakistani restaurant in the western new york area! Join kabab & curry in williamsville to explore their mouthwatering food.
Order food online at kabab & curry, williamsville with tripadvisor: With a stunning interior and bar design that is sure to enrapture the delight of any. 8445 main st, williamsville, ny 14221.
The Best Indian And Pakistani Restaurant In The Western New York Area!
Meat samosas, fish pakoras and mini chicken seekh kababs. We offer a bounty of curries and tandoori dishes that we prepare to your spice. We serve over 50 dishes, including chicken, lamb, beef, shrimp, vegetarian, and vegan options.
8445 Main St, Williamsville, Ny 14221.
A shot of the front of kabab and curry in williamsville, new york.photo by j.m. Press alt + / to. A combination of vegetarian appetizers.
With A Stunning Interior And Bar Design That Is Sure To Enrapture The Delight Of Any.
Order online from kabab and curry on. Kabab and curry home williamsville, new york menu from www.facebook.com. Kabab & curry combo platter.
Served With Housemade Coriander And Tamarind Chutneys.
8445 main st williamsville, ny 14221. The restaurant has been serving the area for more than 15 years and has a focus on providing diners with authentic southwest asian dishes. Piece of boneless white meat chicken, baked in the tandoor, then cooked and served in a creamy yogurt based sauce with bell peppers, tomatoes, and onions.
Join Kabab & Curry In Williamsville To Explore Their Mouthwatering Food.
We take pride in creating authentic indian and mediterranean halal food and look forward to serving you. See 113 unbiased reviews of kabab & curry, ranked #16 on tripadvisor among 148 restaurants in williamsville. Seasoned catfish fritters made with chickpea batter and rice flour.


Take for instance my current favorite: Salsa Turkey Burgers
1/3 cup seasoned bread crumbs (I use whole wheat bread crumbs)
4 tablespoons chunky salsa (I use medium, but hot could work too)
1lb ground turkey (Beef would work too if you prefer)
Mix it all up in a bowl. I use my hands. I'm sure there's other, more pleasant, ways to do this. It's also one of the only times I take of my wedding band and engagement ring (they're soldered together). I really don't need raw meat stuck in that thing. Just my preference.
I know, it doesn't look appetizing - YET
After you've mixed it up pretty good, form your patties. Make sure you spray some Pam, or have good non-stick pans. Ground turkey doesn't stick together quite as good a ground beef, so if it falls apart a little just try and mush it back together. Also, they burn pretty quick on the outside, but don't let that deceive you! It takes a bit to get cooked all the way through. Remember to flip them!
*We haven't tried these on the grill yet, due to selling our grill on Craigslist, and B STILL not assembling the grill we got as a wedding present... but I'm sure they'd be awesome on the grill!*
We usually top them with some shredded cheese - or slices if that's all we have - and let it melt for a minute. Slap it into some buns - whole wheat in this house - and top with your choice of condiments.
Finish it off with some tasty sides such as onion rings, sweet potato fries, or regular fries. Or, the slightly healthier option we went with was some rice, (Uncle Ben's rice pouches - 90 seconds in the microwave, tons of flavors, wicked cheap. A staple in the B&S household), and chopped up some summer squash and zucchini - which I'm pretty sure B just drizzles some olive oil on in a frying pan, and then tops with some Lawry's seasoning salt. It's amazing.
My sister tried the burgers and thought they were a little soft (although her husband and sons had no complaints), so that's something to keep in mind. She's going to give it a shot as a meatloaf - so we'll have to see how that turns out!
Let me know if you try - or have tried it - or have other wicked easy recipes for me to try!


Become a Partner
Serving both professional chefs and seafood aficionados.
Many of America’s leading chefs and restaurateurs rely on Gullo Specialty Foods to deliver the finest octopus and cuttlefish directly to their kitchens. By choosing us as their supplier, they know that their patrons will leave their restaurants satisfied and impressed by their delicious creations. Furthermore, they know they can rely on us to deliver exactly what they need, when they need it — fresh, on-time and backed by our personal guarantee of excellence.
And now, with the opening of our online store, home chefs, foodies and seafood lovers can get the same superior quality products delivered directly to their home. Order today and start cooking tomorrow.
All our of our delicious octopus and cuttlefish is sushi grade and caught in the wild.
If you are a chef or restaurateur and are interested in purchasing our great products please contact: Frank Gullo at (516) 938-0243 or email us at firstname.lastname@example.org for special pricing of our products.


Our McMinnville WIC office is located in downtown McMinnville, Oregon. This location is convenient for caregivers and expecting mothers in the McMinnville area to get help with securing healthy and nutritious food for their children and themselves.
The WIC program also offers benefits including: growth tracking to make sure your children are growing at a healthy rate, nutrition education and advice for caregivers and expecting mothers, and breastfeeding help. Specialized breastfeeding peers are also available for after-hours assistance with participant breastfeeding questions.
In addition, help finding healthcare and other community services is available.
If you have a concern regarding the quality or safety of your care, we encourage you to let us know.
Making Bean & Bulgur Salad, Nutrition Services, WIC
Bulgur is a good source of fiber, protein, iron and vitamin B-6. Check out this tasty recipe!
McMinnville, OR 97128
Nutrition Services, WIC
Tuesday - Friday: 8:00 am-5:00 pm
Saturday - Sunday: Closed
Other locations nearby
Promo Area 2
Chicken Taco Bake, Nutrition Services, WIC
Chicken is a great source of protein! The supply of essential vitamins and minerals found in chicken can aid in losing weight, cholesterol control, blood pressure control, and a reduced risk of cancer. Check out this flavorful way to prepare and serve chicken.


One of the most popular sweets of today are macarons. Besides their phenomenal taste, these tiny cookies just look the cutest, so they are a great choice for a gift or a serving at an event.
Nobody can resist this perfect snack. The best thing is that you can play with different kinds of colors and tastes every time you make a new combination. Even so the flaw of this cookie is that it has a really “sensitive”making process and if you don’t follow the recipe you are basically doomed. So for that not to happen , we bring you the most precise and the most detailed recipe for macarons.
See for yourself and learn how to make them and completely amaze those dear to you.
Tips: Egg whites should be at room temperature, so leave them be for a few hours out of the fridge so they can reach room temperature. That way they’ll get warm and be easier to mix. Also a good idea is to make filling the night before, and cool it off in the fridge.
90 g Room temperature egg whites (approximately 3 eggs),
30 g castor Sugar
110 g almond flour
200 g powdered sugar
For filling (basic recipes)
40 g castor Sugar
50 ml Milk
100 g Room temperature butter
Step 1: Mix almond flour and powdered sugar, mix egg whites until they harden. Sugar needs to be added 2 times, first time during the mixing, and second time at the end. If you want colored macarones, it’s best to add color in egg whites while you mix them.
Step 2: In the egg whites manually add a mix of almond flour and powdered sugar. Mix energetically with a spatula turning the bowl half a circle each time. When you’ve done that 10 times , check if the mixture is of right consistency. The mixture must fall off the spatula relatively quickly and it must self-align( there must not be a firm tail at the top like with whipped cream or mixed egg whites. If it’s not mixed enough , repeat it a couple of times and then check again. This step is very important, because if you don’t mix enough the mixture will become too solid, and if you mix too much it will become rare.
Step 3: Line baking trays with baking paper. Put the mixture in a bag for decorating cakes with a simple , round top, squeeze out the equally measured circles (2,5 cm in diameter.) Leave 3 cm in between macarons. Leave macarons to stay a while in the tin. You will know they are ready for baking when they are no longer sticky when you touch them. That can last up to half an hour on dry weather to one hour if the air is moisty. Heat the oven to 140 C and bake them 12 to 15 minutes. During baking on the bottom they should form that characteristic ring.
Step 4: Take the baking tray out of the oven and slide the paper or silicone pad with the macarons onto the rack to stop baking. Wait a while for them to cool off before you take them off the paper . Carefully separate them from the pad and leave them on the rack to cool to the end.
Step 5: Tips for the filling. Mix the yolk and sugar until they brighten. Cook the milk until it boils. Add the milk slowly in the yolk and then mix for 2 minutes. Add butter and then mix another 2 minutes. If you want a filing with taste of nuts/almond increase the quantity of milk to 100 ml and while you cook it add 100g nicely grinded nuts/almonds. If you want a filling with another flawor , the possible variations are infinite.
Step 6: When they are completely cooled off start pairing 2 macarons with filling. Don’t put too much and don’t squeeze so your filling doesn’t come out. Leave it in the fridge, in a hermetically sealed container 24-48 hours before serving. Macarons are better after they stay a while and the flavors permeate. Before serving leave them for half an hour at room temperature.


I’ve realised that an emotional imbalance with food and eating is not a rejection or obsession with solely food, per se, but a deep hunger for something beyond it. Something perhaps that connects us back to ourselves, the earth, community and family. Food seems to often be the link in that chain, that grows as an unhealthy tool of desire in order to fill a space that it simply cannot. As we act out our lack upon food, the way we eat suffers, as do we as a result.
Through various practices I am trying to redress this balance, and bring back a healthy relationship with food, that once brought me so much joy; both in the eating of it, and preparation of it with family and friends. So as we use food as a portal towards love and nourishment, as opposed to deprivation and punishment, the obvious thing to do is cook and eat in synchronicity with the season.
Although summer and her fruits are still very much a colourful part of our surroundings, the last few days have brought the first chilly whispers of autumn air. The trees are beginning to acquire their first signs of copper. I absolutely love this time of year, with the promise of rusted woodland patchworks and earthy harvest fares.
In honour of the turn, I thought a warming corn soup would be perfect; the sunny yellows of corn given an autumnal depth from the spice of turmeric and pepper. I think corn, so often disregarded as an easy tinned ingredient for sandwich fillers, is not used enough in hearty English soups and stews. And you know those twisted, womanly shaped corn sculptures you often see in old pubs and on your Grandparent’s mantelpiece? Well, they are actually part of pagan lore, which told that the Corn goddess resided amongst the corn fields, so when they came to be harvested, the last corn picker was tasked to weave a ‘corn doll’ in order for the goddess to have a home to reside over winter, until the new corns appeared again come Spring. I love that! So it goes…
Warm Corn & Turmeric Chowder
a good glog of British rapeseed oil
1 small white onion
a shaking of white pepper
heaped teaspoon fresh turmeric, grated
1 can coconut milk
one white potato, finely diced
300ml boiling water
200g corn (weight after removing from cob)
4 spring onions, thinly sliced
zest of one lemon
Add your diced onion to the heated oil, and sweat until sweaty. Pop in the turmeric and white pepper and fry for a minute. Then add in the potato, along with the coco milk and water, bring up to the boil, reduce and simmer for around 10 mins, until the potatoes prove tender with a prod. Now add your corn, continue to simmer for a couple more mins, and then turn off the heat as you add the spring onion and lemon zest. Hey presto! Chow down my lovelies.