Published Date Written by Karen Vachon
Good eatin' may well be what life is all about; at least in Martha Putnam's world. But what you may not know is she's having an impact on the food you eat every day right here in Maine. You see — long before Buy Local came into fashion, Martha was hard at work with a vision. Fourteen years ago, she took a long hard look at food distribution, and set out to make change — in her car, with a pad of paper, she reached out to local farms, seeking ways to bring fresh local produce from farm to table in Maine — she had no warehouse!
Today, her food distribution company, Farm Fresh buys, markets, and distributes food for over 150 farms all over Maine.
These days, as Portland has become recognized as a haven for foodies, Maine is serving up some impressive fresh stuff on their menus that goes way beyond restaurants to school lunch programs, hospitals, and other institutions — in part because of the business that Martha established 14 years ago.
Eight years ago, she married John Schwent of Wealden Farm in Freeport. Together, Martha runs her distribution business from the barn they built and John runs the farm at 19 Pleasant Hill Road, in Freeport where he grew up. Their seven-acre farm grows a diverse range of vegetables. John starts the seedlings in February in their wood fired greenhouse. Customers can purchase vegetable and flower seedlings at their farm and the farm stand is open daily. They have a loyal customer following via their farm blog — the goal is to educate, inform and enlighten people to the advantages of eating local and enjoying chemical free produce. http://wealdenfarm.blogspot.com/
Food brings people together. After all, we all need to eat. What we eat matters. And, as our local economy is challenged to be sustainable, Martha sees the farming connection to be the integral link. For through a local distribution channel, there is a smaller carbon imprint — not only are things on a smaller scale; it becomes an economy of scale. Simply put; food that travels shorter distances, arrives sooner, fresher, and costs less going from point A to point B. When a sustainable economy can be built on farming, Maine's beautiful farm landscape is preserved — not just in its landscape, but in its people. Despite Farm Fresh's tremendous growth, the human connection remains: all invoices are hand written and hand delivered!
Business is booming. There seems to be a re-birth in the desire to farm in Maine, and it is attracting the young and educated. They're world traveled, and they've chosen Maine to come and farm! They appreciate their earned degrees, but say no thanks to the desk jobs; opting instead, for something good to eat. Farming fits their palate.
Such is the case for Farm Fresh's newest employee, Mariel Nunes. Originally from Cambridge Massachusetts, she pursued a degree in Psychology from University of Pennsylvania, landed a job as a paralegal in a Massachusetts law firm, and hated it. Soul searching, she took up yoga in India, trekked Nepal, traveled through Southeast Asia, and then throughout the U.S., where she WWoofed (working organic farms in exchange for room and board), eventually landing in Maine where she met Martha and John.
Marveling at their similarities (Martha has a degree in psychology too); Mariel started out wearing many different hats: from the greenhouse, to truck loading, over the summer, she made calls, organized orders, packing the truck, wrote invoices, and sent the truck off to make deliveries. Today, she spends time going to events, meeting people, spreading the word, and connecting with customers. She's morphed into a sales role that she loves.
"It's really all just fun when you are working with good people."
Her job challenges her mentally and physically each day. She's constantly learning about hundreds of vegetables; when their growing seasons peaks; where they grow best in Maine. She's re-trained her brain to do fast math — all part of paper invoices!.
"I get a lot of exercise moving produce around the walk-in and warehouse; I love supporting [the] farmers and building relationships with them," explains Mariel who equally enjoys getting to know the people she sells too.
This would include the Portland Public Schools; a strong supporter of Farm Fresh; nearly half of the schools menu comes from local farms. It goes way beyond serving strange new vegetables to kids. Rather, it involves education, with hands-on experience. Kids come to know exactly what local food means — schools are planting gardens, cafeterias have taste tastings, and days become events, such as Local Thursdays — where everything on the menu is local.
"Kids don't learn if they're hungry," explains Mariel. "We distribute fresh food, high in nutrients, and it's making a difference in the lives of our kids."
It's also making a difference in the lives of our community and economy. Local grocers and chefs appreciate the produce that arrives at their back door. "We help chefs around town who are doing brilliant things with our produce; creating an industry, and making Portland a true 'foodie hub.'"
But most of all, this provides relief and renewed purpose for Maine's mid-sized farms, who once felt squeezed out of the grocery produce business by mass production large monoculture farms, who sold grocery chains on lower price; Maine has seemingly been able to find its niche. These farms offer greater vegetable varieties — welcomed in smaller independent markets, restaurants, and schools; when the consumer is introduced to the new taste, demand for fresh and local becomes even stronger.
Step aside mashed potatoes, make room for pureed roasted turnip; goodbye chemically induced mammoth oranges; local pears rule — good eatin' has arrived in Maine, grab your fork, and dig in! To learn more, www.farmfreshconnection.org.
(Karen Vachon is a Scarborough resident. She is a licensed health and life insurance agent and active community volunteer. To follow her on Facebook, go to: http://www.facebook.com/karenvachonhealth.)


Eating in Prague
There is PS Community dinner on Tuesday, but what do you eat on Sunday, Monday, or Wednesday? Here are few tips.
Close to the venue
Directly across the road from the venue, there is this restaurant called Potatoes, that is focuses on dishes that have potatoes, but also meat. Takes online reservations.
Just next to the venue, on the highest “skyscraper” in Prague there is restaurant Aureole. Offering fine dining experience. Takes online reservations.
Next to the venue, a Czech pub restaurant offering Czech cuisine, and Krusovice beer. Takes online reservations, calling is recommended.
Turnovska Pivnice Brumlovka
Close by to the venue there is Turnovska Pivnice, serving czech food, and beer from brewery in Turnov. Takes online reservations.
Few stops away by bus, on the edge of Vltava river, is this vegetarian friendly restaurant. Offering also gluten free dishes. Takes online reservations, but calling is recommended.
Cafe na pul cesty 🥬
(Only small food) In Pankrac park close by, you can find training cafe / pub for people with mental illness. Grab a beer and sit in the park, and maybe enjoy some of the vegan snacks they offer, like BBQ baguette with mushrooms.
Retro Jidelna Melisek
(Only open 7:00-14:00)
Few hundred meters away from the venue is this unique eatery. If you want to be transported to 1980s communist Czechoslovakia, and eat a super cheap (but tasty) lunch standing up, then this is your place:
No reservations, no guarantee of English being spoken.
A bit further but worth it
Spojka Karlin 🥬
About 30 minutes away by metro is this unique restaurant calling itself flexitarian, where you will be surrounded by plants. With a range of vegan, vegetarian and gluten-free dishes, but also meat dishes. Takes online reservations.
Nase maso 🥩
A small butcher shop near Namesti Republiky, where you can grab an awesome burger, and a beer to go, or if you are lucky to sit. Does not take reservations.
Few minutes walk from Hlavni Nadrazi there is this meat lovers canteen where you select what your heart desires. Small piece of this meat, and a little bit of that. With great beer and wine. Does not take reservations.
Just next to to Muzeum Metro station there is a steak restaurant offering a three course menu, where steak is both your second dish and your desert. Takes online reservations, and also pick-up.
Directly next to Prague castle you will find this restaurant with amazing view, Pilsen beer and Czech cuisine. Sitting outside is recommended. Takes online reservations.
Directly on Vltava river there is a unique brewery that brews their beer directly on the boat. The offer selection of their specialty beers, and great food to go with it. Takes online reservations, but calling is recommended.
Some 20 minutes away by metro, you will find Mr.HotDog, a legendary hotdog, and sliders place, with possibly the best fries in Prague. Calling ahead to make a reservation is highly recommended.
(Only offers small food, like sausages.) Just next to the Charles Bridge, this little gem of a place where you can grab a craft beer, and something small to eat.


At South Hams Brewery, we indulge our real love for real ale!
Brewing quality beers for quality people.
Award-winning ales, ciders and live music too!
The home of South Hams Drinks, our award-winning neighbours is a must-visit, with its laid back, chilled styling. Serving up ales, ciders, live music Saturdays, and much more besides…
With the famous Stokeley wood fired Pizza serving up crispy-based, tasty topped choices and the summer sessions to look forward to; featuring live music and foodie events every Saturday up to 5th September – plenty tasty reasons to pay us a visit.
Open until 5pm every day and 8pm on Fridays. Pizzas serving until 8pm
Delicious dining. The Stokeley Café is a place to spend time and indulge the tastebuds; serving food all day, with breakfasts to put a smile on your face, and a menu that has something for all seasons and all tastes, lovingly prepared by Phil and the kitchen team, making sure our food is at its finest.
We have re-laid the Café in-line to make sure that you can still be social whilst observing social distancing! Click here to see our latest menu and if you are in the mood for some lovely local food, be sure to call and book on Café: 01548 581 321 or firstname.lastname@example.org
Come along and meet Phil and the crew, who look forward to serving you breakfast lunch and afternoon tea – whatever time you come, you can be sure of a warm Stokeley welcome.


While buckwheat is not a well-known grain by today’s standards, you’ve most likely heard of it as a cereal substitute. But there is more to buckwheat than you may know. Buckwheat is actually a fruit seed that is related to rhubarb. Buckwheat can also be used as a substitute for those who are sensitive to wheat or other gluten-related grains.
This ancient grain has shown to have an array of health benefits. Consumption of high amounts of buckwheat in the diet has been linked to lower cholesterol and lower blood pressure. Other research has indicated that nutrients in buckwheat may contribute to blood sugar control and could potentially lower the risk of diabetes.
Read about all the benefits that buckwheat potentially has to offer in this article.


- Continental Breakfast – Selection of cereals and muesli, Gourmet yoghurt – Mango or Passionfruit, Fresh in season fruit platter, Freshly baked croissants, Pastries, Toast and preserves
- Cooked Breakfast – All the Continental options plus Eggs any way you like them, Bacon, Sausage and pan fried Italian style tomatoes
- Specials change daily but include Omelette, FrenchToast with Maple Syrup and Fresh fruit, Waffles, Kedgeree, Corn fritter stack
- Complimentary fruit juice, freshly brewed coffee and a selection of teas
Breakfast charges apply for Chalet guests – $15.00 per person – Continental Breakfast or $ 20.00 per person – Full Cooked Breakfast
Dinner, Picnic baskets and Lunch available on request subject to availability
Family Style Dinner Menu – Seasonal changes may apply so check what we are serving tonight.
- Fresh homemade Pasta served with a tomato and fresh basil sauce and a grating of parmesan cheese
- Peanut satay honey Pork served on Singapore style noodles
- Pan seared Chicken breast with an apple and walnut cream sauce with seasonal veg and a fresh garden side salad
- Oven roasted Fish parcel with capers, lemons and potatoes. Served with a green side salad
- Pan roasted Lamb served with minted peas and crushed new potatoes
- Ice Cream Trio – Selection of three local favourites
- Selection of NZ Cheese and biscuits served with relish and chutney
- Homemade chocolate hot pot served with cream or ice cream
- Complimentary glass of local wine with dinner
Roast dinner and barbeques are offered from time to time as a special. Please enquire.
Xmas and New Year Lunch and Dinner options can be provided. Please email or call us to discuss the available options.


A memorable meal that changed our lives
By PAMELA HASTEROK with photos by DON LINDLEY
It might sound odd, but we moved to Monopoli in part because of the restaurant il Guazzetto.
Driving along the Adriatic coast one morning on our mission to choose a town to live in, we made an unplanned stop in Monopoli and found our way to il Guazzetto. We were hoping for an early lunch. The friendly English-speaking waiter sent us away – lunch never begins before 1 p.m. in Puglia – and we debated whether it was worth it to wait.
It was. The wait for lunch gave us time to stroll Monopoli’s atmospheric ancient centro and seafront. And the two hours at il Guazzetto informed our entire six-week scouting trip.
The memory of the authentic ambience of a restaurant a block from the sea, the warm welcome, the fish-based cuisine using local ingredients and professional techniques never left us. Afterwards, every time we considered a city’s merits and tried to narrow options for our new home, Don would interject on behalf of Monopoli.
“Let’s go back there,” he’d say.
What he really meant was let’s go back to Il Guazzetto. We did during the decisive last days of our trip, more than once. The food of Swiss-trained chefs and childhood friends Mario Dormio and Francesco Fiume was so consistently flavorful, so notably a notch above other southern Italian restaurants, that we were hooked.
The local sea bass, butter flied and baked with translucent slices of potatoes and zucchini was the essence of Puglian cooking, simplicity and flavor elevated to epic status. The fritto misto – a staple of seaside restaurants – was so lightly floured and deftly cooked one wouldn’t recognize it as fried fish. The inventive pastas featuring the freshest of both the Adriatic and the earth, were incomparable. And the crudo — platters of raw seafood that were a new experience for us — was unsurpassed.
A simple formula explains the restaurant’s success.
“When the quality is high and the price is normal,” says Dormio.
We might add the warm and accommodating staff, led by Daniele Laera, who helped translate my interview with Dormio and never fails to make us feel welcome.
Dormio and Fiume grew up together in Monopoli, both apprenticing at restaurants as teenagers and training in Castellana Grotto before working in Switzerland. Always, they dreamed of coming home and opening a restaurant together.
Each day dawns with the two shopping for fish and vegetables for the day’s menu, perhaps discussing a special they want to create. Spigola, that tasty sea bass, can show up with a sauce of potatoes, olives and cherry tomatoes. Pasta with clams might come accompanied by tiny zucchini flowers. The house namesake dish – guazzetto means stew – is an intimidating bowl filled with an aromatic red sauce and whatever the Adriatic is offering, including tuna, mussels, clams, scorfano, prawns, red mullet and langoustines.
With the success of their hometown restaurant, it would seem the two young chefs have it all. But they have one dream left.
“A restaurant on the sea, with a view,” Dormio says, a rarity even in ocean-blessed Monopoli.
No matter where the restaurant goes, we’ll be there. With some inspiration from Il Guazzetto, Monopoli is home for us, too.


MEAL PLANNING, MANAGEMENT AND INNOVATIVE PRODUCT DEVELOPMENT
Meal Planning and Management Practical Evaluation and Innovative Product development was conducted in the Sensory Evaluation Lab. The event was conducted with the collaboration of the School of Human Nutrition and Dietetics and School of Food Science and Technology, under the supervision of Ms. Fatima Muslim and Hussnain Muhammad. Students of Human Nutrition and Dietetics from students prepared and presented Formal Buffet Menu, including Appetizer, Soup, Salad, Main Dish, Side Dish, Accompaniment and Dessert. Students from the Food Science and Technology also developed innovative products which included, jams, squashes, biscuits.
The occasion was graced by Registrar, Associate Treasurer, Dean of Faculty of Applied Sciences, Dean of Allied Health Sciences, Director Admin who evaluated the Menu Items and the Food Products.


I decided that I wanted to try this birthday cake martini cocktail that I found online one day, but when I looked around to find the fluffed marshmallow vodka that the recipe calls for, I was rather unsuccessful, so I decided to try my hand at infusing my own!
To do this, I used an old orange juice bottle to make the infusion in. I used about a litre of vodka, and filled it with half a packet of marshmallows. I left this infusing in the fridge for about 2 weeks, shaking it a couple of times each day, since the marshmallows float on top. When you’re ready to make the cocktails, strain the marshmallows out. Easy, huh?
Well, it turned out that the birthday cake martini cocktail was a bit too strong for all of use when I made it for my sister’s birthday (this could be because white chocolate liqueur was impossible to find in Australia when I looked, so I instead used normal chocolate liqueur), so I decided to experiment and try some other ideas.
Some other ideas I’d like to try are this toasted marshmallow martini recipe, an adult version of this birthday cake milkshake recipe, and this dark-n-fluffy recipe. Maybe I’ll mess with a few variations of some of our favourites (toblerone, anyone?) I’ll share here as I come up with more ideas 🙂
Anyone have any ideas of marshmallow vodka cocktails to try? I’m gathering ideas to try once I get over being sick


SDG 2 calls for ending hunger and achieving nutrition security for all through increased access to healthy diets. Today, 3.1 billion people cannot afford a healthy diet – that is 40 percent of the global population. But what is a
This Rainbow Orzo Salad makes the perfect summer side dish! Loaded with colorful veggies, fresh herbs and tender orzo pasta, all tossed together with a delicious lemon herb dressing and easily made in just minutes!
The World Health Organization has expanded the list of ‘NCD best buys’. The updated list was approved at the 76thth World Health Assembly, a move that will support governments to select life-saving interventions and policies for the world’s biggest
It’s crucial to maintain a healthy, sharp mind as we age. Maintaining cognitive function, lowering the risk of dementia and other cognitive illnesses, and improving the general quality of life are all possible with a healthy brain.
When my daughter started kindergarten it was the first time ever I had to pack her lunch. In daycare, lunch was always provided and that made my life much easier! So I lengthen lunch ideas. My son was very easy
Celebrate Easter with these festive Bird’s Nest Carrot Cake Cupcakes that are super moist, naturally sweetened with maple syrup and applesauce, all topped with a cream cheese frosting, toasted coconut and chocolate candies!
Inspired by PF Changs’ famous recipe, these Asian Turkey Lettuce Wraps are quick, easy to make and are full of so much flavor! Perfect as an appetizer, side or even main dish for a healthy meal the whole family will


That weird moment when your shopping trip turns out to be a food trip instead. Hahah. That`s exactly what happened to me in Riga. We went there for shopping, but found ourselves eating and drinking cocktails in every corner... And what about shopping, well I only got some new sport items from Nike Outlet and that`s it. But let`s talk about food then and where we enjoyed ourselves. Didn`t made it to Latvias famous Lido this time, but hey, there are other great places too.
1. City Hotel Teater. As we stayed there for 2 nights, we also thought that it would be a great idea to eat dinner there. A three course dinner cost about 20 euros per person and was so delicious. Also there was this nice lobby bar, which is located nearby reception and looks like a cosy inner countryard with glassed ceilings. A perfect place to have a quick drink.
2. The second lovely place was Grill&Bar which is in Origo shopping centre. They have a really cosy corner there where they offer caucasian cuisine which is cooked on open fire. And the food really is amazing, like for real. One of the best BBQ chicken I have ever eaten.
3. Can`t believe I`m saying this, but my third favourite was a little cafe at the coach station. Yea, coach station, how weird. But the cafe there was so lovely with a great terrace and the view to the city from there was spectacular. Also, they had a really nice cakes and milkshakes there.


Wednesdays @ Weddington
Date(s) - 10/17/2018
5:00 pm - 7:00 pm
Family Life Center
W@W is a church-wide fellowship meal that begins at 5:00 p.m. on Wednesdays from September to May. Meals are served from 5:00-7:00 p.m. Dinner is followed by various Bible studies, youth and children’s programming, and support groups. Reservations are not required. Donations are accepted. The estimated cost per meal is $5.00, with a family maximum of $20. Come join us for time of good food and good fellowship!
Volunteer Opportunities Are you looking for a fun and meaningful way to serve? We are in need of volunteers to help set up, serve and /or clean-up for the Wednesday night dinners. God calls us all to humbly serve in love, and we are in hopes that you would be willing to volunteer with this important ministry here at Weddington. Please contact our Food Services Director, Kim Veith for more information.
Oct. 3 – Meatloaf, mashed potatoes, oven roasted green beans, roll, and assorted cookies
Oct. 10 – Oven roasted chicken, potatoes and kielbasa, glazed carrots, roll, and cherry pineapple dump cake
Oct. 17 – Creamy baked penne with Italian turkey sausage, bread stick, salad bar, and tiramisu
Oct. 24 – Herb roasted pork, cheesy polenta, green bean amandine, roll, assorted cookies
Oct. 31 – Chili and baked potato, broccoli with sauce, salad bar, corn bread, and assorted cookies
*A salad bar is also available every week.


This heart shaped little juicy and yummy fruits are yum to eat. But did you know how much beneficial these fruits are for your health. Let’s have a look!
Boosts your immunity
Strawberries are enriched with Vitamin C, that helps in boosting your immune system and gives protection from infections. Also, only one cup of strawberries are able to meets the 100% of your daily requirement of Vitamin C. Strawberries alone can make the fruit that you can binge on, when ever it’s strawberry season.
Prevents heart disease
The heart shaped fruits, strawberries is rich with nutrients like antioxidants and flavonoids that is responsible to prevent the raise in bad cholesterol level that clogs your arteries and create the risk of heart disease and stroke. Additionally, anti-inflammation properties of these nutrients is good for heart health.
Prevents constipation and diabetes
If you’re suffering from constipation, then eating lots of fibers becomes important for you as consuming fibers works great when it comes to clear your stomach from toxins and improving bowel movements. plus, fiber are capable enough to regulate the blood sugar levels of your body that makes it a great food for diabetics. Also, giving strawberries to yor loved ones only shows how much love you keep in your heart for them.
Like most of the other fruits and vegetables, these strawberries are also high in antioxidants, this is the reason that helps in fighting with cancer for you. In particular, strawberries are highly rich in antioxidants, such as, zeathanacins and lutein, that prevents the growth of cancer cells. The high Vitamin C content of this fruit boosts your immunity and improves the capability of fighting cancer cells.
Good for skin
To protect the skin form the damage due to free radicals with the growing age antioxidants and Vitamin C present in the strawberries helps you slow down the aging process and its effect on the skin to keep your skin younger and wrinkle-free for longer.
Helps lose weight
Strawberries are very low in calories, as it contains just 53 calories in a cup. Also, they contain fiber that has an ability to let you feel fuller for longer if you have some of this fruit before your meal. also, the high Vitamin C content of this fruit helps in boosting the metabolism that helps body to burn the fat faster and make you slim.
Think beyond the taste and eat these fruits for your health.


This is held in June at Tapiola where we hold our summer program.
The family BBQ is a great opportunity for parents to see the area and participate with your child in some outdoor activities. We usually do some planting in our community garden.
You will be asked to bring your own meat for the BBQ but salads and beverages will be provided. Little Lions is committed to the protection of the environment so avoid using disposable plates and cutlery. You are asked to bring your own plates and cutlery from home so that we truly make the a "Green Event".
Each family is responsible to cook their own food but an extra large BBQ is provided.


FRESH FROM THE SEA, STRAIGHT TO YOUR TABLE
Aruna Crab offers high-quality meat of wild-caught crabs, processed to maintain its taste and freshness right until it arrives at your table. Our crabmeat is perfect for any dish, or served on the side. High in protein and other goodness of the sea, Aruna Crab is as good as it gets.
Every Serving of Aruna Crab contains 45 Calories, 10 grams of Protein, and 109 miligrams of Calcium.


When you are feeling down, there are many foods to eat and avoid to uplift your mood, to be happy.
Eat a lot of fresh fruits and vegetables. Avoid meat which has hormones that messes up our bodies. Avoid artificial colors and sweeteners. Eat foods that contain tryptophan, which is a raw material in the production of the neurotransmitter serotonin. Eat foods rich in folate and B6 vitamins, which keep neurotransmitters high. Food rich in folate are pinto beans, navy beans, asparagus, spinach, broccoli, okra and brussels sprouts. Foods high in B6 are cauliflower, watercress, spinach, bananas, okra, onions, broccoli, squash, kale, peas and radishes.


Sunday is my favorite day of the week! Not only because I get to sleep in until I can’t sleep no more – but also because it is the day of the week my husband and I take time to prepare a brunch-like breakfast!
I love the slow-pace, musik filled rooms and cozy stay-at-home moments we cherish so much on sundays.
What do you like to do most on a sunday morning? My favorite is making american style pancakes. Yes even for Easter!
I thought I’d share my favorite pancake recipe for normal and chocolate-chip-buckwheat pancakes.
– 1/2 to 3/4 cups of milk (about 120ml)
– 1 and 1/2 tablespoons of vegetable oil (about 25 ml)
– 1 egg
– 1 cup of white flour (140g) or
– 1/2 cup of buckwheat (70g) and 1/2 cup of white flour (70g)
– 2 teaspoons of baking powder (10g)
– 2 tablespoons of sugar (30g)
– 1/2 teaspoon of salt (2pinches)
– Beat the milk, oil and egg lightly in a mixing bowl.
– Mix the flour, baking powder, sugar and salt separately
– then add the mixture bit by bit to the liquids by stirring just enough to dampen the flour. Do not over mix!
– If wanted, add some chocolate chips to the batter.
Pre-heat a pan and add half butter half vegetable oil to bake the pancakes. Make sure the pan is hot before pouring in the batter. I like to check by sprinkling some drops of water on the pan. If they crackle it’s hot enough!
Bake light brown on both sides, whithout turning them more than once.
Serve with a piece of butter and maple sirup!
Enjoy your Easter Sunday lazy ones – have a happy one and don’t forget: life is a journey!


Cafeteria management is a crucial part of any educational institution or corporate office. A well-managed cafeteria ensures that students or employees have access to nutritious meals and snacks, which can have a positive impact on their health, productivity, and overall well-being. However, managing a cafeteria can be challenging, and it requires careful planning, organization, and attention to detail.
One of the key aspects of cafeteria management is menu planning. A well-planned menu ensures that there is a variety of nutritious and tasty food options available to the customers. The menu should be based on the nutritional needs of the target population, and it should be flexible enough to accommodate the dietary restrictions and preferences of individual customers. The cafeteria manager should work closely with the food service staff to develop menus that meet these requirements.
Another important aspect of cafeteria management is food safety. The cafeteria should have proper storage, preparation, and serving areas to ensure that the food is safe to eat. The staff should be trained on proper food handling and storage techniques, and they should be monitored regularly to ensure that they are following the guidelines. The cafeteria manager should also be aware of any food recalls or safety alerts and take appropriate action to protect the customers.
Managing inventory is also a critical aspect of cafeteria management. The cafeteria should maintain adequate inventory levels to ensure that there is enough food and supplies available for the customers. The inventory should be managed efficiently to avoid waste and spoilage, which can lead to financial losses for the cafeteria. The manager should work with the staff to establish a system for ordering and receiving supplies, and they should track inventory levels regularly to ensure that they are well-stocked.
The cafeteria manager should also be responsible for managing the staff. This includes hiring, training, and scheduling employees. The manager should ensure that there are enough staff members to handle the workload, and they should provide regular training to ensure that the staff is up-to-date on food safety, customer service, and other important skills. The manager should also schedule the staff appropriately to ensure that there is enough coverage during peak hours.
Customer service is another critical aspect of cafeteria management. The cafeteria should provide excellent customer service to ensure that customers feel welcome and valued. The staff should be friendly, courteous, and attentive to the needs of the customers. The manager should also ensure that there are adequate seating areas and that the dining area is clean and well-maintained.
Finally, the cafeteria manager should be responsible for the financial management of the cafeteria. This includes developing and managing the budget, monitoring expenses and revenues, and identifying opportunities for cost savings. The manager should also be aware of any financial trends or issues and take appropriate action to address them.
In conclusion, cafeteria management is a complex task that requires careful planning, organization, and attention to detail. A well-managed cafeteria can have a positive impact on the health, productivity, and overall well-being of the customers. The manager should focus on menu planning, food safety, inventory management, staff management, customer service, and financial management to ensure that the cafeteria runs smoothly and efficiently. With the right management strategies in place, the cafeteria can be a welcoming and enjoyable place for customers to eat and socialize.


Dine Out Lauderdale
PRE FIXE 3 COURSE MENU – $35 PER PERSON
Topped with fontina cheese and tomato sauce
Romaine lettuce, shaved parmesan cheese, homemade dressing and croutons
Italian House Salad
Romaine lettuce, tomato, mozzarella, red onions, peppers and italian vinaigrette
Grounded beef, assorted cheese, bechamel sauce
Topped with mushrooms on a marsala wine sauce served with side of broccoli, penne marinara, sweet potato mash
Lemon white wine, capers and artichokes hearts
Filled with crabmeat and ricotta, served with lobster cream sauce
EVENTS AT OUR VENUE
Cafe Vico’s range of group dining options allow you to plan the perfect gathering, whether it’s a corporate event, an intimate get-together, or even a group of 100 guests. We’ll help you put together a curated menu of Cafe Vico’s favorites, from appetizers to drinks, to round out what’s sure to be a memorable event.
From birthday parties to corporate events, Cafe Vico Catering is ready to make your next off-site event spectacular with customizable menus. Also available is our family style menu serving groups of 8-18 people which is available to order online.
Dine Out Lauderdale 3 Course Menu
25 year old family owned restaurant that has become one of Fort Lauderdale’s hidden gems. The freshness and quality and homemade ingredients are key to the very friendly and scrumptious portions you will be getting at Cafe Vico. Don’t let the obscure location fool you, because once you step in you are welcomed by the gracious wife and husband owners like if it were their home into a lively yet cozy and authentic atmosphere. Great service, and quality food are the core of the operation.


Ghana supplies approximately one-fifth all cocoa beans. It earns around $2 billion annually, less than one-fifth of the value of chocolate sold.
He said that chocolate is a $100 billion industry, and the 65% who produce it make less than $6billion from the sweat and tears of their farmers. This refers to the combined sales of Ghana (and Ivory Coast) together. He asks what prevented these two countries from making more money by turning beans into cocoa liquor, cocoa butter, or producing finished chocolate bars.
In practice, Ghana and Ivory Coast have struggled to extract more profits from an industry that retains most of its added value close to the Western consumer markets.
The chocolate industry is accused of doing more than just keeping its adult farmers poor. Mars, Nestle, and Hershey signed an agreement in 2001 to eliminate child labor from their supply chain in Ghana and Ivory Coast, where the problem is at its worst.
The U.S. Labor Department discovered that children who work on cocoa farms, some of them carrying heavy sacks, wielding machetes, and spraying pesticides, have increased to 2.1million. Since then, the industry has agreed to a lower-ambitious target of reducing child labor by 70% by 2020. It is likely to fail, according to most observers.
As if this weren’t enough, cocoa farming has been linked to widespread deforestation in Ivory Coast. The country’s cocoa production nearly doubled in the past decade, as farmers cleared new forest land.
After years of discussion, African governments are taking action to increase their leverage in the chocolate sector. Ivory Coast and Ghana unilaterally announced a $400 per ton premium over the benchmark futures prices starting in October 2020. Mahamudu Bawumia (Ghana’s vice president), said that OPEC controls only 30% to 40% of global oil supply. They also control prices. “If they have OPEC we can have COPEC.”
Producer countries might be trying to extract more value from chocolate, which could seem to be driving them into a collision with the industry. According to business logic, manufacturers such as Nestle or Ferrero and trading houses like Cargill and Olam aren’t willing to pay more for ingredients.
However, the rhetoric from Africa is in many ways similar to that of the chocolate industry.


I wouldn’t use the word “transition” to describe my switch from conventional, and often unhealthy, eating habits to a paleo lifestyle. In fact, my switch was anything but a smooth transition. I specifically remember downing half a carton of almond butter for lunch one day during my first week of experimenting with paleo plans.
Sidenote: Consuming a half carton of almond butter for lunch is definitely not part of any paleo plan.
My point being, there are countless wonderful resources available that tell you exactly what is and isn’t paleo. There are also tons of paleo recipes and dietary guidelines available. But there isn’t a whole lot of advice on how to switch from a pantry full of peanut butter, canola oil and whole wheat bread to almond butter, coconut flour and pure avocado oil. Although transitioning to a paleo lifestyle isn’t difficult, it can be overwhelming if you try and do it all at once. Which is why I’ve compiled this list of three easy ways to become paleo.
Make Gradual Changes
Throwing away a large portion of your kitchen and buying all knew food products can strain not only your patience but your wallet as well. Don’t become discouraged if you’re not able to replace all your foods during one trip to the store. Instead, plan ahead and choose one product to replace every couple of weeks. During week one you can begin by replacing any wheat flour with almond flour and coconut flour. For week two or three you can replace any white, brown or powdered sugar with coconut sugar and natural sweeteners such as pure maple syrup and raw honey. Gradual changes will not only keep you from feeling overwhelmed, but they’ll also give you small goals to attain every week.
I decided to become paleo while I was working full-time and, before I learned to plan my meals, trying to throw a meal together was chaotic and frustrating. Choose a day to spend one hour researching paleo meals and assembling a grocery list. Once you’ve purchased your ingredients (or as many as you can that week) unpack your groceries and begin prepping your week’s worth of meals. I like to spend sunday afternoons blasting my favorite Pandora station and making meals for the week.
Tip: To avoid costly grocery remorse, try choosing breakfast, lunch and dinner recipes with similar ingredients. For example, lunch may consist of a paleo chicken tender salad while dinner includes grilled salmon with greens. This way, the bulk of your cost will come from your protein sources: the chicken and fish. the rest of your less costly ingredients can be reused for every meal, including the salad.
Give Yourself A Day Off
Most people refer to them as “cheat days,” but I think the word “cheat” implies that I’m doing something wrong. Yes, eating a giant bowl of mac n’ cheese may not be the healthiest decision I make, but if I’ve been working hard and fueling my body with nutrient-dense, easy to digest foods, I deserve to treat myself with something I enjoy. That’s why I call my off days “treat days” versus “cheat days.” I’ve been eating paleo for almost a year now and I still give myself a treat meal every sunday night. My partner and I each get a big carton of Ben And Jerry’s ice cream and go to town while fighting over what to watch on Netflix – Ah, young love!
For an easy way to get started becoming paleo check out Three Foods You Should Replace Today.


I am a kakanin
(rice cake) lover.
When I was little, every time my mom visited her bestfriend at her office in Malabon, she would bring home a bilao
of sapin sapin
, a round kakanin
with various colors that are pleasing to the eyes and irresistible for the stomach.
In Antipolo City where we used to live, I also had tasted many times the triangular kalamay
sprinkled on top and suman
which can be fried in margarine or butter.
Then in Pangasinan, my taste buds have been aquainted with other kinds of kakanin.
One of these is bibingkang latik
, a mixture of glutinous rice, coconut milk and sugar. Spread on top is a mixture of coconut milk and sugar. Recently, due to a project I’m currently working on (Basista’s audio-visual presentation), I was lucky enough to witness the step-by-step process in making this delicacy.
In Basista, Pangasinan, Kuya Romy is the lone bibingkang latik
maker in Brgy. Dumpay. His product, however, is not sold at the public market. He only makes some when there are orders for such occasions as wedding and christening, or for pasalubong.
Even the employees at the municipal hall order bibingkang latikfrom Kuya Romy.
He showed us the arduous task of bibingka making including the extraction of coconut milk from coconut shavings.
For a 16-inch bibingkang latik, the following ingredients are needed:
2 kg malagkit (glutinous rice)
3 coconuts (1 for the malagkit, 2 for the coconut-sugar spread or katiba)
6 packs of white sugar (1/4 kg per pack—4 for the katiba, 2 for the malagkit)
Four packs of sugar had been cooked until it melted and turned red. Kuya Romy, then, poured the previously extracted coconut milk (from the shavings of the two coconuts) into the preparation. He boiled the mixture for about 45 minutes until it thickened. At the same time, he cooked the malagkit in another mixture of coconut milk and sugar, just the way we cook rice.
Later on, Kuya Romy transferred the cooked malagkit into the round earthenware laid with banana leaves and flattened it.
Then, he spread the katiba on top.
Another earthenware was placed on top of the one containing the preparation. Kuya Romy filled it with several pieces of wood and set them on fire later on. This would cook the preparation beneath.
Three hours later, et voila! Bibingkang latik was ready.
During the Holidays, production is at its peak and orders come rushing in.
While Basista pushes for the promotion of bibingkang latik as its One Town, One Product (OTOP), Kuya Romy wishes to acquire a huge concrete stove (pugon) with a chimney. That way, he said, he could increase his production to meet the growing demand for this delectable delicacy.
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The Apartment Association of Central Oklahoma has partnered with the Regional Food Bank to collect food year round from our members. Each month, several members volunteer to hold a drive at their place of business and the drive locations are changed every month.
We appreciate the work of the Regional Food bank in feeding hunger in Oklahoma.
We need support and participation to help us reach our goal!
Thank you to our June Food Drive hosts: The Park at Tuscany, The Invitational, Deer Creek, Arbor Lake, Lincoln Greens and Quail Landing! You helped collect over 500 food items for a total weight of 587 pounds of food. GREAT JOB! Thanks to Winchester Run and Springfield Duplexes for collecting 156 pounds of food in August and September!


Natures Cafe - Port Moresby Nature Park
The Cafe overlooks luscious green gardens full of wonderful flora from across PNG within easy reach of the children's playground. It is a beautiful relaxing spot - perfect for escaping the hustle and bustle of the city.
You can spend time at the Cafe without paying entrance fees to the park - so a great place to drop in for lunch.
Burger and Chips, Steak Sandwich and our famous Fish and chips are just a few of the freshly made items on our menu, along with barista made coffees and home baked delicious cakes.
Cafe Bonjour - TOTAL - Deloitte House
With spectacular ocean and city views, this new cafe is fast getting a reputation for the best coffees in town!
Choose from our range of freshly made salads, sushi, oozy toasties, amazing pies & sausage rolls - and more! The bang bang chicken wrap is always a hit, along with our chicken katsu. The freshly squeezed juices are surely worth a mention here too.
Located on the ground floor of the NEW Deloitte House (next to AON) on Douglas Street, our friendly staff will welcome you with a smile while you enjoy your food in air conditioned comfort.
*Parking is available through the main entrance to the tower.


Check with us for the days and times of our guided tours. We also have a self guided tour you can follow on your own at anytime. To set up a custom tour for your group, please give us a call.
Yes we CAN! We made the conscious decision to switch to cans in 2011 after being in the bottle business for nearly 18 years due to many reasons, most of all it just makes sense living on the SNAKE.
Executive Chef Ryan “Mambo” Brogan has built a menu in a modern contemporary style. Wood fired pizzas, pastas, big salads and killer sandwiches are always available. Daily specials are always a treat. The spent grains from our brewery mash go to the Mead Ranch and return to us as Jackson Hole raised beef that is used in our hand packed hamburgers. At “The Brew Pub”, as locals call it, you will find food that is fresh, handmade and a notch above your standard pub fare.
Come check out our new store at store.snakeriverbrewing.com, buy all the latest SRB merchandise to show off to all of your friends!
After a day in the great outdoors how can you not partake of a tasty malt beverage and a delicious meal? Considered by many to be Jackson’s “living room”, our restaurant & pub provides locals and visitors alike a unique social experience. We are non-smoking (always have been) and family-friendly. We open each weekday at 11:00 am and our kitchen serves until 11:00 pm. Wyoming says you gotta leave by 2:00am.
Chef Ryan Brogan has set a high standard in our kitchen. Nearly everything is handmade, we even bake our own bread. You will find a reasonably priced range of food items from sandwiches to pizzas to pastas and beyond with a kids’ menu to match.
Don’t forget our eight dollar lunch available daily from 11:00-3:00 and great happy hour deals from 4:00-6:00. All of our breads & desserts are created in house by Kate and Sarah using only 100% organic flour.
New England Clam Chowder
(served until 3:00 pm)
Green Chili Burger
1/3 lb Durham Ranch bison patty, cheddar cheese relleno, grilled onions, & tomatillo salsa verde on a fresh baked brioche bun, served with fries
Tiger shrimp marinated with lime & garlic, with fresh pico de gallo, grapefruit, goat chevre, & avocado, on mesclun greens
Sweet & Smoky
Bison & elk sausages, red onions, baby sweet peppers, mozzarella, 2-year NY cheddar, & chipotle bbq sauce
Giant ricotta-stuffed raviolis sautéed with garlic, white wine, kale greens, roasted mushrooms, toasted walnuts, & sherry-fontina cream
Zonker Chocolate Cheesecake
With almond & cranberry cookie crust
Please verify your age


Monday, 23rd June 2008
Clear guidelines required for food labelling
I was very glad to see the Sunday Herald looked at the issue of food labelling (Local labels could aid consumers in beating the world food crisis, 22 June).
The people of Scotland recognise the quality of home-grown produce and want to buy food that is genuinely Scottish. They want food that has come lock, stock and barrel from this country and has never left our shores.
It is too easy for products to be mis-labelled, or not labelled at all, in an attempt to dupe consumers. For example Scottish Smoked Salmon and Smoked Scottish Salmon can mean entirely different things, with the former being foreign salmon smoked in Scotland and the latter being Scottish salmon potentially smoked and packaged abroad. Consumers are in the dark about which country is really responsible for our produce.
In February this year, I highlighted the issue of food labelling when visiting the Asda supermarket in Chesser, Edinburgh, as I believe it is in consumers’ interests to label clearly food with its country of origin and in the case of meat, the country of its slaughter.
It’s about time that producers were given clear guidelines for labelling and I welcome the news that the Scottish Government intends to take action on this issue.
Struan Stevenson MEP


Partridge Sugar House is a family-owned business with a reputation for integrity, quality craftsmanship, and excellence in producing 100% pure maple products. We are located in Ashland, NY in the beautiful Catskill Mountains of Greene County.
Our Maple Syrup production has been in the family for four generations dating back to 1898. In 1991 we acquired sole proprietorship and Partridge Sugar House was formed. The company started with a minimum amount of tree taps and a small evaporator selling the finished product to neighbors, friends and the occasional passer-by. In 1993 we acquired a larger evaporator and in 1995 a reverse osmosis machine that cut down the boiling time tremendously. We added more taps and pipeline as we could produce much more of our product.
Today we have about 2500 taps and produce 500-700 gallons of maple syrup a year. And now with the fifth generation becoming involved, we will increase taps and maple production. As always our maple products are high in quality, 100% pure and reasonably priced. So browse our web site and try some of the Catskill Mountains finest maple products.


A father, a son and a family adventure.
When Deron Little and his son Drake Little were approached with the idea of opening a new restaurant in the historic property of The Orangery, they were excited about what the possibilities would be. The Orangery, with its rich history of catering to Knoxville’s elite, being the only 4 star, 4 diamond recipient ever in the area, set the scene for what is about to take place.
Our vision is to create a restaurant that celebrates Knoxville’s unique local products that are available. Through classic culinary preparation and current artistic plating techniques, the guest will enjoy the cuisine with their taste buds, their eyes and their heart. The bar area will be an active social spot, enjoying cutting edge CRAFT COCKTAILS and local brews.
The banquet facility located above the restaurant is named “The Phoenix Room” and will maintain it’s rich, elegant décor, once again offering Knoxville’s elite the very best in special events and gatherings.
Projected grand opening is in November. Deron, Drake and family look forward to giving Knoxville a very special restaurant experience that locals can be proud of.


The first café in
Banjaluka was opened before 1617, while Paris got its first one in 1671,
and Vienna in 1683. Roasting of coffee in the Turkish Empire was
controlled by the state monopoly, so not even café owners could do it
themselves. It was done in state owned shops for roasting coffee, called
Coffee was drunk from coffee cups – fildžans. The copper parts were made
by coppersmiths in Sarajevo, and the porcelain cups were imported.


Cold Stone Creamery offers the ultimate ice cream experience with Ice Cream, Ice Cream Cakes, Shakes, and Smoothies the Way You Want It.
Rocky Mountain Chocolate Factory is famous for its amazing selection of old fashioned caramel apples. Enjoy chocolate candies and confections including sugar-free chocolates as well as chewy caramels, nutty clusters, exotic truffles, and crispy toffee.
Hours Of Operation
Sun-Thurs: 11:30am-10pm, Fri-Sat: 11:30-12am. Summer hours: Sun-Thurs: 11:30am-11pm, Fri-Sat: 11:30am-12am


Tips. I marinate for at least 24 hours, turning once, and then bake uncovered in a 350 oven for 2 hours or more. Für das Rezept benötigst du nur 4 Zutaten: Sojasauce, Mirin, Sake und Zucker! Mirin: This is a Japanese rice wine you can find at most larger grocery stores, in the Asian section. The last batch I made I tweeked your recipe and added maybe a 1/4 cup more soy sauce and a smidge more brown sugar. See more ideas about teriyaki, teriyaki marinade, kikkoman. Quick and easy to make, this sauce … Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Ingredients 1/2 cup soy sauce 1/2 cup mirin 2 tablespoons sugar (to taste) Optional: 1 teaspoon Teriyaki Marinade Ingredients and Possible Substitutes. Add a splash of water if the sauce is too thick. Fabulous as it keeps forever! After you let your meat of choice marinade you simply throw it on the grill, cook it in a skillet or even bake it! Did not add cornstarch or cook it as I have found if you keep basting your food with its own juices along with the marinade while it's baking, the sauce thickens on it's own. If still runny, then thicken with … Oh, my...! Grease a large rimmed baking sheet (cover with foil and then grease for easier clean-up). The recipe below shows how to make chicken teriyaki from scratch quickly and easily - even the teryaki sauce. Teriyaki sauce is a delicious light sauce with the soy giving it a distinct aroma of Far Eastern cooking.
If the thickness of the chicken is uneven place a fillet on a cutting board, skin side down, make a cut … normal 03.04.2019 Doradenstücke in Teriyaki-Sauce mit Reis (0 Bewertungen) Rezept aus Bali, Indonesien. This was delicious...enjoy!
I mean, how can a sauce made up of JUST soy sauce, brown sugar, ginger, and garlic be good enough to rant about for half an hour? I did not double the sesame oil because it is so strong so I substituted olive oil up to 1/4 C total. Photos Updated July 2014. More ideas for you. Homemade Teriyaki Sauce Recipe. Hähnchenbrustfilets vom Knochen lösen, unter fließendem kalten Wasser abspülen, trocken tupfen, gleichmäßig mit der Marinade bestreichen und 2 Stunden, Backpulver und Salz vermengen und dann die Chicken Wings darin wenden. Ingredients for Chicken Teriyaki Recipe: 1/4 cup soy sauce 1/3 cup freshly squeezed orange juice (from 1 1/2 medium or 1 large oranges) 3 Tbsp honey 1 tsp finely grated fresh ginger 1 tsp … How To Use Teriyaki Sauce. The last batch I made I tweeked your recipe and added maybe a 1/4 cup more soy sauce and a smidge more brown sugar. Zwischendurch hin und wieder mit Teriyaki-Marinade bestreichen. Rezept von Butter Your Biscuit. I suppose that is not a bad thing. 3. If you would like to use the marinade as a sauce, you can boil it after removing the meat and add a little slurry of cornstarch and warm water to thicken it. An easy homemade teriyaki sauce recipe made from pantry staples. Used fructose in place of honey, balsamic rice vinegar, a ton more minced garlic, and added a big splash of sherry at the end. https://www.thekitchenmagpie.com/the-best-teriyaki-marinade-recipe
Jul 6, 2019 - Explore Condimenti Online Retailer's board "TERYAKI SAUCE" on Pinterest. Teriyaki marinade - Wir haben 42 schöne Teriyaki marinade Rezepte für dich gefunden! Fabulous as it keeps forever! Währenddessen den Reis nach Anleitung kochen. Be sure to grill very hot and very fast! Originaltitel: Ikan Saos Teriyaki dengan Nasi putih. It is made with a combination of soy sauce, brown sugar sweetener, garlic, ginger, and apple cider vinegar. 07 Nov 2013
Add sauce ingredients (soy sauce, brown sugar, ginger, garlic) Let cook for a few minutes; Eat; Step five is very important. Rezept aus Indonesien. This sauce is popular all around the world with its dark, bold, savory-salty-sweet flavor with lots of umami undertones. Margie Bayer. Something went wrong. Die Lachsstücke aus, Die Spaghetti in siedendem Salzwasser gar kochen und abgießen. Very easy and great for a hot summer's evening. Just mix ingredients together in a bowl, rather than heating them, before marinating. the marinade works best when left to work overnight in the fridge. Ok, Broomcladdad, that to me is a great compliment. Guess what my mother-in-law wants me to make for the main course for his birthday dinner? Again these extra ingredients were doubled!!! 27 Apr 2014
I doubled this because I was making a large dinner. Lightly season both sides of the chicken thighs with pinch of salt. Next month, March 2014 my father-in-law is turning 75. PRACTICALLY SAM’S TERIYAKI SAUCE 1/4 cup soy sauce 1 cup water 1/2 teaspoon ground ginger 1/4 teaspoon garlic powder 5 tablespoons packed brown sugar 1 -2 tablespoon honey 2 tablespoons cornstarch 1/4 cup cold water Directions: 1 Mix all but cornstarch and 1/4c water in a sauce pan and begin heating. Salad dressings, mayonnaise, etc. Währenddessen den Lachs mit der Gewürzmischung würzen. I doubled this because I was making a large dinner. Das Hähnchenfleisch darin braten, bis es gar und goldbraun ist. Cook sauce, stirring regularly, until thickened, about 5 to 7 minutes. Again these extra ingredients were doubled!!!
When I come home with a big pack of chicken legs, the family knows what's coming. allrecipes.co.uk/recipe/44426/teriyaki-sauce-and-marinade.aspx Den Salat waschen und schleudern. Marinate beef, pork, and lamb for 4 to 24 hours. Originaltitel: Cap Cay Ayam dan Brokoli Saus Teriyaki. Easy and wonderful teriyaki marinade for barbeque or roasting. Die Teriyakisoße mit Honig und Sambal Oelek verrühren. Homemade Teriyaki Sauce … Speiseöl hineingeben. Unsere beliebtesten Teriyaki-Rezepte und mehr als 55.000 weitere Profi-Rezepte auf LECKER.de - wir bringen Abwechslung in deinen Küchen-Alltag. Cook for 2 minutes, then pour in the reserved marinade and cook for a further minute or so, until the salmon fillets are opaque halfway up the sides. Ingredients for Chicken Teriyaki Recipe: 1/4 cup soy sauce 1/3 cup freshly squeezed orange juice (from 1 1/2 medium or 1 large oranges) 3 Tbsp honey 1 tsp finely grated fresh ginger 1 tsp sesame oil 1 1/2 to 2 lbs (about 6-7 medium) boneless skinless chicken thighs, trimmed of fat 1 Tbsp oil (I use light olive oil) 1 1/2 Tbsp unsalted butter Green onion and sesame seeds for garnish, optional. It’s a quick and easy marinade recipe that has an amazing flavor! einfache Marinade für Fisch und Fleisch; schnelle und köstliche Zubereitung im Ofen, in der Pfanne oder auf dem Grill, Die Rippchen waschen und anschließend trocken tupfen. Serve the salmon fillets on individual plates, spooning over any teriyaki sauce left in the pan. Wie du die fertige herzhaft-süße Sauce am besten in der Küche verwendest, kannst du unseren leckeren Rezepten für Teriyaki … Teriyaki Marinade Cooked Cabbage Beef Sandwich Crock Pot Slow Cooker Pulled Pork Prep Time 10 minutes The word teriyaki refers to … Die Hähnchenbrust waschen, trocken tupfen, in ca. You can add fresh or ground ginger if you like, too. Please try again. Next month, March 2014 my father-in-law is turning 75. There are lots of things I never considered making before, turning instead to the conveniently bottled versions. This sauce is bold and thick and is great as a marinade or as a sauce served with your favorite meats. Once the eggplant is cut into small chunks it is left to marinade for 20 minutes, just throw it all in a bowl and you can prep your rice or other … Chicken and other poultry for 2 to 12 hours. Hubby and I have bridges, and I'm not talking about those in Madison County either. Chicken breasts marinated in teriyaki sauce, lemon, garlic, and sesame oil, then grilled to a tasty finish. Mit Sojasauce und Zitronensaft zu einer Marinade vermischen. So I whipped up my own homemade teriyaki sauce…and have never touched store-bought since! A few nights ago hubby was really late coming home from work and the legs were happily cooking for two and a half hours. Used fructose in place of honey, balsamic rice vinegar, a ton more minced garlic, and added a big splash of sherry at the end. Unfortunately, bottled teriyaki sauce has a lot of sugar in it as well as additives, so I don’t use it any more since I eat keto. This Homemade Teriyaki Sauce Recipe is so easy to make and tastes a million times better than anything you'll get at the store. Das Fleisch zwischen den Knochen mit einem scharfen Messer zu ca. Followed by yumm, yummm, yum noises. Teriyaki actually refers to the method of cooking rather than the recipe itself. 3 Heat until … 175. Add to sauce in pan. I added 1/4 C molasses (a secret Japanese ingredient) and 2 more Tablespoons of brown sugar (it wasn't quite sweet enough for my taste) totaling 6 Tablespoons as well as a few shakes of crushed red pepper. https://www.delish.com/.../a52520/spicy-chicken-teriyaki-bowls-recipe (Review from Allrecipes USA and Canada), This is a great recipe. Bring ingredients to a medium simmer. Oh, my...! Stir occasionally and watch for burning. Don’t skip step five. My oldest son couldn't stop saying, "Mom, look, the meat is just falling off the bones!" Honestly, I can’t really … For a zestier marinade, use lime or lemon juice; for a milder version, use water. /arnetage68
Die Temperatur reduz, eine Spezialität der Szechuan-Küche, China, Die Lachssteaks mit 6 EL Teriyaki - Marinade zugedeckt im Kühlschrank marinieren, abtupfen, mit Öl bestreichen und auf dem Grill von jeder Seite ca. Privacy Policies, Since I found this recipe my two boys (19 & 21) hug me so much that I can't finish my dinner. Stir soy sauce, honey, rice vinegar, sesame oil, brown sugar, sesame seeds, garlic and ginger together in a small saucepan over medium-high heat. Japanese teriyaki sauce is reduced in the pan until it becomes thicker consistency. PIN IT FOR LATER! I added 1/4 C molasses (a secret Japanese ingredient) and 2 more Tablespoons of brown sugar (it wasn't quite sweet enough for my taste) totaling 6 Tablespoons as well as a few shakes of crushed red pepper. Refrigerate for 20 minutes to let the chicken absorb the flavours. We do not use cornstarch or honey, like other non-Japanese versions. 5 mm breite Streifen schneiden, in der Marinade einlegen und im Kühlschrank mindestens 1 Stunde ziehen lassen. Method. TGI Friday's Jack Daniels Secret Sauce Recipe Ingredients1 head garlic1 teaspoon olive oil⅔ cup water1 cup pineapple juice¼ cup Kikkoman’s teriyaki sauce1 teaspoon soy sauce1⅓ cups dark brown sugar3 teaspoons lemon juice3 teaspoons minced white onions1 teaspoon Jack Daniels Whiskey1 teaspoon crushed pineapple¼ teaspoon cayenne pepper. Marinading Times . It tastes great added to vegetables, fish, chicken, pork, and beef. 15 Min. This recipe makes a great teriyaki sauce. Bevor sie zu dunkel werden, können sie zwischendurch a. Rezept aus Bali, Indonesien. Jetzt ausprobieren mit ♥ Chefkoch.de ♥. Reduce heat as needed. PIN IT FOR LATER! Whisk cornflour into water in a bowl; add to soy sauce mixture.


Most people know about pies from America, as fruit or sweet pies, but a long time before that people where eating pies in some form or another.
As far back as the Egyptians people were using pastry to store and carry foods, also the ancient Greeks and Romans had recipes involving pastry wrapped meats.
Pies as we know them were first mentioned in England in the 14th century and its said that even King Henry VI was keen on a song bird pie filled with Peacock.
Over the years pies have adapted to our lifestyle and most typically have become a hand sized pie containing beef, gravy, chicken, cheese and/or vegetables.
If you have ever been to New Zealand you may know they regard pies as a part of the NZ cuisine and it forms part of the national identity. The National pie awards bring as many as 250 varieties and they eat an average of 15 per person per year.
Now Legends is bring pies to Switzerland. To be eaten as snack, breakfast or a quick meal. With Swiss meats, Swiss cheeses and fresh products supplied from local company’s.
‘’Now you can be part of the Legend’’


Menopause is a natural phase in a woman’s life that occurs when she stops menstruating and her reproductive hormones decrease. During this time, many women experience weight gain and find it difficult to lose excess pounds. The menopause diet is designed to address these concerns and help women lose weight effectively and healthily. In this article, we will explore the key principles of the menopause diet, provide a 5-day plan, and discuss how to maintain weight loss post the plan.
Understanding the Menopause Diet
Before diving into the specifics of the menopause diet, let’s take a closer look at the science behind it. During menopause, hormonal changes can lead to a slower metabolism and an increase in fat storage. The menopause diet aims to counteract these effects by focusing on foods that promote weight loss, balance hormones, and support overall health.
Menopause, often referred to as the “change of life,” is a natural biological process that marks the end of a woman’s reproductive years. It typically occurs between the ages of 45 and 55, although the timing can vary for each individual. As estrogen and progesterone levels decline, women may experience a range of symptoms, including hot flashes, night sweats, mood swings, and weight gain.
Research suggests that certain foods can help alleviate menopausal symptoms and aid in weight loss. For example, phytoestrogens found in soy-based products mimic the effects of estrogen in the body, helping to alleviate hot flashes and other menopause-related symptoms. These plant compounds can be found in foods like tofu, tempeh, and edamame. Incorporating them into the menopause diet can provide relief and support hormonal balance.
In addition to phytoestrogens, the menopause diet also emphasizes the consumption of foods high in fiber and healthy fats. Fiber-rich foods, such as fruits, vegetables, and whole grains, can promote satiety and support a healthy gut. They help regulate digestion and prevent constipation, which can be a common issue during menopause. Healthy fats, such as those found in avocados, nuts, and olive oil, are essential for hormone production and absorption of fat-soluble vitamins.
The Science Behind the Menopause Diet
While the menopause diet is not a one-size-fits-all approach, understanding the science behind it can provide valuable insights into its effectiveness. Hormonal changes during menopause can lead to a decrease in muscle mass and an increase in body fat. This shift in body composition can contribute to a slower metabolism and weight gain.
By focusing on nutrient-dense, whole foods, the menopause diet aims to provide the body with the necessary nutrients while avoiding excessive sugar, salt, and unhealthy fats. These nutrient-dense foods can help support overall health and well-being during this transitional phase of life.
Moreover, portion control plays a crucial role in the menopause diet. It is important to create a calorie deficit to promote weight loss, but it should not compromise nutrition. Balancing the right amount of macronutrients, such as carbohydrates, proteins, and fats, is essential for maintaining energy levels and supporting bodily functions.
Key Principles of the Menopause Diet
The menopause diet revolves around a few key principles. Firstly, it emphasizes whole, unprocessed foods such as fruits, vegetables, lean proteins, and whole grains. These foods are rich in vitamins, minerals, and antioxidants that support overall health and help combat the effects of aging.
When it comes to fruits and vegetables, the more colorful, the better. Different colors indicate different phytochemicals, which have various health benefits. For example, orange fruits and vegetables, such as carrots and sweet potatoes, are rich in beta-carotene, which is converted into vitamin A in the body and supports healthy skin and vision.
Lean proteins, such as chicken, fish, and legumes, provide essential amino acids for muscle repair and growth. They also help keep you feeling full and satisfied, preventing overeating and unnecessary snacking.
Whole grains, such as brown rice, quinoa, and whole wheat bread, are a great source of fiber and complex carbohydrates. They provide sustained energy and help regulate blood sugar levels, preventing energy crashes and cravings.
Secondly, portion control is crucial to ensure a calorie deficit without compromising nutrition. It is important to listen to your body’s hunger and fullness cues and eat mindfully. Paying attention to portion sizes can help prevent overeating and promote weight loss.
Finally, staying hydrated is important for overall health and can aid in weight loss. Drinking an adequate amount of water throughout the day helps maintain proper bodily functions, supports digestion, and keeps the skin hydrated. It is recommended to aim for at least 8 glasses of water per day.
In conclusion, the menopause diet is designed to address the specific needs of women going through this transitional phase of life. By focusing on nutrient-dense foods, portion control, and hydration, it aims to support overall health, alleviate menopausal symptoms, and promote weight loss. However, it is always important to consult with a healthcare professional or registered dietitian before making any significant changes to your diet.
Preparing for the 5-Day Plan
Before embarking on the 5-day menopause diet plan, it’s essential to understand the essential foods that should be included in your meals and create a shopping list to ensure you have everything you need.
Embarking on a new diet plan can be both exciting and challenging. It’s important to set yourself up for success by being well-prepared. By taking the time to plan and create a shopping list, you can ensure that you have all the necessary ingredients to make delicious and nutritious meals throughout the week.
Planning your meals in advance can also help you save time and money. By knowing exactly what you need to buy, you can avoid aimlessly wandering through the grocery store aisles and picking up unnecessary items. This can not only save you money but also prevent food waste.
Essential Foods for the Menopause Diet
Incorporating a variety of nutrient-dense foods is key to the menopause diet. This includes leafy greens, berries, lean proteins (such as chicken, fish, and tofu), whole grains (like quinoa and brown rice), and healthy fats (such as avocados and nuts).
Leafy greens, such as spinach and kale, are packed with vitamins and minerals that can support overall health during menopause. They are also a great source of fiber, which can help with digestion and promote a feeling of fullness.
Berries, such as blueberries and strawberries, are not only delicious but also rich in antioxidants. Antioxidants can help protect your cells from damage and support a healthy immune system.
Lean proteins, like chicken, fish, and tofu, are important for maintaining muscle mass and providing essential amino acids. They can also help keep you feeling satisfied and prevent overeating.
Whole grains, such as quinoa and brown rice, are a great source of complex carbohydrates. These carbohydrates provide a steady release of energy and can help keep your blood sugar levels stable throughout the day.
Healthy fats, such as avocados and nuts, are important for hormone production and absorption of fat-soluble vitamins. They can also help keep your skin and hair healthy during menopause.
Shopping List for the 5-Day Plan
Creating a shopping list can help you stay organized and ensure you have all the necessary ingredients for your 5-day menopause diet plan. Include items like fresh vegetables, fruits, lean proteins, yogurt, whole grains, and healthy snacks to keep you on track.
When creating your shopping list, it’s important to consider the meals you’ll be making throughout the week. Think about the recipes you’ve chosen and the ingredients they require. This will help you avoid any last-minute trips to the grocery store and ensure that you have everything you need.
Don’t forget to include a variety of fresh vegetables and fruits on your shopping list. These will form the basis of your meals and provide you with essential vitamins and minerals. Consider adding a mix of colorful vegetables, such as bell peppers, carrots, and broccoli, to ensure you’re getting a range of nutrients.
Lean proteins, like chicken breast, fish fillets, and tofu, should also be on your shopping list. These will be the main source of protein in your meals and help keep you feeling satisfied and full of energy.
Yogurt is a great addition to your shopping list as it can be enjoyed as a snack or used in recipes. Look for plain, unsweetened yogurt to avoid added sugars. You can add your own fruits or nuts for extra flavor and nutrition.
Whole grains, such as quinoa, brown rice, and whole wheat bread, should also be included. These will provide you with complex carbohydrates and fiber, which are important for maintaining steady energy levels and supporting digestion.
Lastly, don’t forget to add some healthy snacks to your shopping list. This can include items like nuts, seeds, and dried fruits. These snacks can be enjoyed between meals to keep hunger at bay and provide you with additional nutrients.
Day-by-Day Breakdown of the 5-Day Plan
Day 1: Kickstarting Your Metabolism
The first day of the menopause diet focuses on kickstarting your metabolism. Start your day with a nutritious breakfast, such as a spinach omelette with whole grain toast. Snack on Greek yogurt with berries and have a balanced lunch, like grilled chicken salad. For dinner, opt for baked salmon with roasted vegetables.
Day 2: Introducing Phytoestrogens
Phytoestrogens can help alleviate menopausal symptoms and support hormonal balance. Include soy products in your meals, such as tofu stir-fry for lunch and edamame beans as a snack. For dinner, enjoy a hearty vegetable curry with brown rice.
Day 3: Balancing Blood Sugar Levels
Fluctuating blood sugar levels can cause mood swings and cravings. Day 3 focuses on stabilizing blood sugar levels. Enjoy a balanced breakfast with overnight oats and top it with nuts and berries. Snack on carrot sticks with hummus and opt for a quinoa and vegetable stir-fry for lunch. For dinner, try baked chicken breast with steamed broccoli.
Day 4: Boosting Your Fiber Intake
Fiber plays a key role in promoting healthy digestion. Start your day with a high-fiber breakfast, such as a chia seed pudding topped with fruits and nuts. Enjoy a mixed salad with lentils for lunch and snack on a handful of almonds. For dinner, try a quinoa and vegetable stuffed bell pepper.
Day 5: Incorporating Healthy Fats
Healthy fats are essential for hormone production and overall health. For breakfast, enjoy avocado toast. Snack on a handful of walnuts and have a Mediterranean-style grilled vegetable and feta cheese wrap for lunch. For dinner, try grilled salmon with a side of roasted Brussels sprouts.
Maintaining Weight Loss Post the 5-Day Plan
Once you have completed the 5-day menopause diet plan, it’s essential to sustain healthy habits to maintain weight loss.
Sustaining the Menopause Diet
Continue incorporating the key principles of the menopause diet into your daily life. Focus on whole, unprocessed foods, practicing portion control, and staying hydrated. Regularly monitor your weight and make adjustments if necessary.
Regular Exercise and the Menopause Diet
Supplementing your diet with regular physical activity is vital for overall health and weight management. Engage in activities you enjoy, such as brisk walking, yoga, or swimming. Consult with a healthcare professional before starting any exercise program.


Soothing for sore throat
Earth Mama Organic Throat Smoothie Tea
Throat Smoothie™ Tea helps take the edge off, with a blend of herbs traditionally used to ease a sore throat. 100% organic, it’s smoothly soothing with a delicate, lemony-floral flavor, and comforts your throat, tummy. Throat Smoothie™ Tea is safe for pregnant and breastfeeding women.
- USDA Certified 100% Organic
- Non-GMO Project Verified
- Certified kosher by EarthKosher
- A blend of herbs that include organic marshmallow root, slippery elm bark, elderflower and lemon peel
- Formulated with NO licorice to be safe for pregnant and breastfeeding women.
- 16 individually wrapped teabags.
- Is it formulated to use while breastfeeding? Yes!
- How many cups can I drink a day? 1-3 cups per day. Always check with your herb-knowledgeable healthcare provider to find out what’s best for you
Organic Elder (Sambucus nigra) Flower, Organic Lemon Balm (Melissa officinalis) Leaf, Organic Lemon (Citrus limon) Peel, Organic Rosehips (Rosa canina), Organic Orange (Citrus sinensis) Peel, Organic Red Raspberry (Rubus idaeus) Leaf, Organic Slippery Elm (Ulmus rubra) Bark, Organic Marshmallow (Althaea officinalis) Root, Organic Ginger (Zingiber officinale) Root
|Dimensions||4.5 × 3 × 3 in|
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The mouth-watering taste of beef will satisfy the heartiest of appetites. This pâté-style loaf with beef provides complete, balanced nutrition and a source of moisture that can be beneficial to small dogs. Gram-for-gram, wet foods like the CESAR® brand have fewer calories than dry food. Paired with CESAR® Dry food, the 100g serving makes a perfect meal for small dogs.
– Made with meat, simmered in a delicious sauce
– High quality protein for easy digestion
– 100% complete and balanced nutrition for adult small dogs
– Gram-for-gram has fewer calories than dry food
– High moisture content


- Green Up Any Meal, Any Time: this travel-ready pouch makes it fast and easy to make a super green drink anytime, anywhere. You can't take a green juice through airport security, but you can take this superfood powder and make your own at the gate!
- Like a Salad in a Glass: a single serving of this super food drink mix contains a similar micronutrient profile to that of a large salad. No mess, no fuss, just mix and drink it down. Finally, you can green up on the go.
- Amazing Taste: we spent years getting the flavor profile just right. Stevia naturally sweetens this mix, so when you add to any juice or smoothie, it'll taste super sweet without any sugar. Skip the banana or sweet fruits, and go green instead.
- Great Value: each pouch contains 30 servings, so compared to other super green drink mixes, you pay 10-50% less for equal or more nutrition. Plus our mix tastes awesome.
- Easy, Smooth Mixing: if you have a blender great, if not, no problem. Add powder first, then liquid, and stir. Green Me Up will dissolve smoothly into any beverage for a refreshing drink. Convenient pouch gets lighter and more compact as you use it, more convenient and eco-friendly than clunky plastic tubs.
- 2-MONTH GUARANTEE: this product is backed by YOGABODY's iron-clad, 2-month guarantee, if for any reason you're unhappy, just send it back for a full and prompt refund, no catch, no fine print.
This formula will naturally give it a sweet taste without the sugar. Check out our ingredients, they're awesome. All-natural, zero-calorie stevia in just the right amount gives this super mineral-dense powder it's flavor. For superfoods, we've got you covered with spirulina, barley grass juice extract, acerola, maca, chlorella, mesquite, rice bran, kelp, and stevia (for natural sweetness). Mix with water, blend with fruit, or stir into a green-chia gel. Backed by our 100% satisfaction guarantee!


I’ve been Vegan for 25 days! Woohoo.. I know it doesn’t seem like much but I’m a huge (or used to be huge) Carnivore and have a massive infatuation with steak. However I decided for Lent to to go Vegan for 6 weeks and see how my body adjusted to the new lifestyle. So far I must say that I am thoroughly enjoying it so far and have considered making a few adjustments when I transition back into my “normal life”.
Don’t be fooled it isn’t super simple to be a vegan, but it isn’t as hard as most people make it out to be. It also isn’t as expensive as people say it is either (I’m a teacher I don’t do expensive ever!!). What I will say is being a Vegan is a bit time consuming. My meal planning for the week takes a bit more time (this week’s meal planning took me 3 hours!). Also I cant be as impetuous when deciding what to eat whether I’m at home, or out at a restaurant it takes a bit more thinking and creativity.
Besides that my body feels the same (not great but not sluggish). I was expecting a huge difference in weight, skin appearance, and energy levels. Since it’s only been three weeks I guess I can’t really expect miracles. Eating healthier/cleaner is still at the forefront even as a Vegan (yes you can be an unhealthy vegan). So I try to make sure that my vegan substitutes (if I’m not eating a meal I’ve prepared myself) are low in sodium, sugar and soy free. So when I stumbled onto this Vegan Gluten Free Waffle Recipe on Pinterest. This recipe made me fall in love with Vegan options for comfort foods I love, and introduced me to Minimalist Baker whose recipes are the only ones I can recreate and be satisfied with.
In this recipe I took her original and adapted it to what I had in the house and flavors I really liked. That is what is so awesome about her recipes they are adaptable to your needs/wants. I kept the basics of the recipe and added my own swag to it! Here’s what you’ll need:
For more Vegan recipes/ideas and tips & tricks for going Vegan you can follow my dedicated Vegan Pinterest Board. It is updated daily!
Follow Trials N’ Tresses’s board Vegan Life on Pinterest.
You can also follow me on SnapChat (username: @MJBTheOne) where I share my daily smoothies & recipes, work out regimens, and experience with transitioning to Veganism.
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Daddy Duncan’s BBQ
get to know us!
Chef Randy Duncan is a highest-honors graduate of Houston Community College. Achieving an Associate Degree in the Culinary Arts, and a Bachelor Degree in Hotel & Restaurant Management, from the Conrad N. Hilton College and The University of Houston. Earning Phi Theta Kappa & Dean’s List recognitions.
Chef Duncan and his wife Sylvia Duncan, are currently doing Pop-Ups in the Katy area, focusing on Full-Service Catering, On-Site Food Truck or Trailer Smoker, and Local Deliveries. Chef Duncan has spent over 25 years working in upscale kitchens across Houston. The Four Seasons Hotel, House of Blues, and the Omni Hotel Westside, to name a few. During this time, he gathered the training and hands-on experience working under Master Chefs to pursue his own Catering business in 2017, Daddy Duncan’s BBQ.
Chef Duncan learned the Low & Slow techniques of Central Texas Style Barbecue from his Grandpa Duncan from an early age, and proudly continues his Grandfather’s legacy. Chef Duncan’s BBQ Team, is highly-trained professionals in all aspects of the hospitality industry. Daddy Duncan’s BBQ offers Full-Service Catering for Weddings, Corporate Events, Charities, Church & School, and Family Functions.
Randy and Sylvia continue to strive for excellence bringing Craft Texas Barbecue to Katy and surrounding areas. Daddy Duncan’s BBQ takes pride in their Smoked USDA Prime Briskets, hands-down the crowd favorite and sure to please any palate. The flavors of Chef Duncan’s culinary training shine with his Smoked Pork Belly Mac & Cheese, Hand-Made Sausages & Pickled Onions, Smoked & Braised Barbacoa, Dr. Pepper Oxtails, Smoked Duroc Pork Ribs, and Dino Beef Ribs.
Daddy Duncan’s BBQ offers a unique Catering Menu & Food Truck Menu. From Tex-Mex inspired favorites like BBQ Tacos & Nachos, to the coveted BBQ Box offering 3 Meats & 3 Sides. Don’t forget to try all the delicious side items and desserts!
Chef Randy & Sylvia Duncan will be opening a 2 Acre fixed location in Katy 2019!


What a great read!
Originally posted on Durianrider's Blog:
“Given the recent blog-o-drama about carbs in the human diet , this seems like a fine time to blog about a sweet subject dear to my heart: fruit! More specifically, I want to take a closer look at some common beliefs about wild fruit, and how it differs from the store-bought stuff most of us have access to.
For those looking at evolution for clues about the optimal human diet, fruit is often regarded with suspicion. On one hand, few foods are “intended” for consumption in the way fruit is: In a lovely act of symbiosis, plants offer nourishment to the animal kingdom in trade for seed dispersal. But on the other hand—the one purpled with blackberry stains—we humans are famous for playing Food God, turning once-healthy things into gross abominations. For hundreds (and in some cases, thousands) of years, we’ve been selectively breeding certain fruits to become bigger, prettier, easier to eat, and easier to transport thousands of miles away from their mothering trees. As a result, the waxed apples and seedless watermelons lining store aisles are a far cry from their wild ancestors.
And for the health minded, this is a predicament. How can we reconcile this year-round supply of modern fruit with the wild stuff we encountered in the past?


Wine. Dine. Steak.
Treat Yourself to the finest cuts of meat expertly prepared by our chefs.
Open Monday- Thursday 5.00 pm-9pm
Friday & Saturday 12.00 am-10:00pm
Sunday Brunch 10:00am-2:00pm & dinner from 2:00pm - 9:00pm
Reservations required. Click here to reserve.
Douro Steakhouse is the premium steakhouse in Southern Massachusetts. Serving Prime Cuts of beef like our signature 58oz Tomahawk Steak and our Wagyu Strip. Pair each meal with our extensive wine selection from our 900 bottle vault. Enjoy additional chef creations in an upscale setting with price points and options to satisfy every guest.


Each March, Food Banks Canada surveys thousands of food banks across Canada to provide a snapshot of current food bank use. Hungercount is Food Banks Canada’s annual assessment of hunger in Canada. This annual report is a necessary tool in determining food insecurity throughout the country.
#Whatifwomen campaign sees 24,000 engagements and raises over $420,000 In 2017, Marigold PR worked with War Child Canada engaging audiences across social media, driving engagement and building community for the Toronto-based charity.
Together with co-founders Hailey and Bree Hollinsworth, we helped raise $60,000 over 35 days to fund the production of their latest product – stylish and sustainable Joggers. There are tons of tips of out there about running a successful Kickstarter
Food Banks Canada secures “People’s Choice” award and $750,000 from Google Canada to develop technology that connects food and…
Since 2016, Marigold Marketing & PR has been working with Ungalli Clothing Co. on brand strategy, social media, digital marketing and more.
As part of Marigold’s ongoing partnership with local charity Safetynet Services, we developed brand, social media & community strategies to


As rice is the main crop in Laos, Lao farmers have a long history of growing rice using different techniques. In the lowland areas where farmers plant on paddy fields, the common technique is rice transplanting. Meanwhile, in the upland areas, farmers grow rice on the hills through direct-seeding, but since there is no irrigation in these areas, their crops are rain-fed. In both systems, the most demanding part of growing rice is labor. For the lowland farms, seed transplanting is labor-consuming, while for the upland farms, weeding, which is usually done by women, requires a lot of work.
To respond to these difficulties, various organizations developed and promoted various rice-growing techniques that aim to save labor. Among these techniques is seed broadcasting where farmers do not have to prepare seedlings for transplanting. Instead, they will only need to prepare the rice fields, broadcast (scatter) the seeds on the paddies, and wait for the crops to mature for harvesting. This technique works well especially for the farmers who can only employ few laborers and for those who do not have irrigation in their fields. However, with this technique, the yield is low because the farmers cannot control the weeds growing in the fields. The farmers deal with weed problems by using herbicides, but doing so may have negative impacts on their health and the environment.
Khammoune Xaymany, the president of the Lao Farmer Network and head of rice producer group in Jeng village, said that Vientiane province has been conducting Participatory Action Research on a new improved rice broadcasting technique which can completely eliminate weeds without the use of herbicides. This new technique is called “Beautiful Wife Growing Technique”. “The reason why your wife is beautiful is because she no longer has to work in the rice field, so she has time to look after herself,” explained Khammoune.
In this new technique, the rice plants, along with the weeds that grew in the field, have to be cut down after 60 days. “Two months after broadcasting the seeds, we have to cut down the rice and the grass together,” said Khammoune. “We keep the rice plant about 20-30 centimeters from the ground,” he added.
Khammoune said that after cutting down the rice, the weeds will die out while the rice plants grow back healthier. “I saw the rice plants that were eaten by buffaloes. They grew back and yield higher than other rice plants.”
Khammoune himself had tried out the technique in one hectare of his paddy fields in 2016, and it resulted to a 30% increase in yield and a significant reduction in labor. Not only will the new technique result to the women being beautiful, but also to much more beautiful rice harvests, as told by Khammoune.
For 2017, the Lao Farmer Network with support from AFSOP helped Khammoune conduct a Participatory Action Research with other farmers in his village which has a total area of around 15 hectares. The PAR process will include record keeping, video documentation and cross visit from other farmers to the experimental sites.
The “Beautiful Wife Growing Technique” of rice planting is easy to apply and can solve fundamental problems while reducing labor for women and at the same time protecting the environment. The technique reflects how farmers can be innovative, and can generate effective knowledge about farming–something that should be shared with farmers in other countries. ###


This spicy & smoky blend will send your taste buds on a delicious journey. Inspired by traditional Portuguese flavors, this popcorn is sure to be an instant classic.
Made with love and collaboration. Poppy partnered with Asheville-based spice experts, Spicewalla, to create the most uniquely delicious popcorn they could dream of! Taste and believe!
Ingredients: Non-GMO Popcorn, RBD Coconut Oil, Sunflower Oil, Nutritional Yeast, Celtic Sea Salt, Spicewalla Piri Piri Seasoning (Paprika, Onion, Garlic, Salt, Brown Sugar, Coriander, Oregano, Birds Eye Chili Powder, Smoked Paprika, Ginger, Cardamom)
Allergy Information: Manufactured in a facility that also processes Milk, Egg, Wheat, Sesame, Peanuts, Soy, Almond, Cashew, Walnut, Pecan and Coconut.
Details from Poppy Handcrafted Popcorn
Poppy HandCrafted popcorn
Piri Piri Popcorn


Top Picks for Vegan Restaurants in Midtown
Restaurant type: Vegan
Glam is a cool, casual spot for vegan dining. Their motto is that animals matter and we couldn’t agree more. Glam has a modern fusion feel. The food brings a creative spin to a plant based meal.
Read more: Glam Vegan details…
Restaurant type: Vegan-friendly
This bright and cozy restaurant serves 100% natural dishes. Carrot Express has been in the Miami area for over 20 years. The first location, South Beach, set the tone for the Midtown location. It’s casual counter service dining with vegetarian and vegan options. The food is fresh and light, matching the restaurant’s interior to a T.
Read more: Carrot Express details…
More Vegan Goodness
Traveling outside the Midtown area? We got you covered! Check out our list of the best vegan restaurants in Miami, Florida!


The specialists at the Human Nutrition Research Center analyzed different veggies and fruits to be able to learn that their ORAC, which describes the antioxidant ability. If you’d like to figure out the outcomes of the study, you might choose to research on.
Research demonstrated that black plums supply an astounding amount of 4,873 antioxidants. Thus, you might choose to eat prunes on a normal basis.
In exactly the exact same manner, every serving of red grape includes 2,016 antioxidants. Additionally, blueberries have 2,490.
Blueberries offer you far more antioxidants. For example, eating only 1 cup of blueberries will provide one 13,427 antioxidants. On the flip side, the framed blueberries feature 9,019 in only 1 cup.
So far as antioxidants have been involved, blackberries are at the top of this listing. But you must remember that in addition they have poles, which are known to cause abdominal issues.
Exactly like blueberries and raspberries, strawberries have a whole lot of antioxidants, which protect your cells from several kinds of cancers.
If you would like to enhance your protein, you might choose to go for veggies and fruits with a whole lot of lactic acid, like raspberries.
You need to pick the black plums since they provide 4,873 antioxidants in only one serving. But, prunes offer you a little more of it.
Cherries are among of the perfect supply of melatonin. Furthermore, this nutrient fixes your sunburned skin, since it promotes the growth of new skin cells. Additionally, cherries also arrive with vitamin C which develops hydration, which prevents cavities.
Kale is thick with cancer-fighting antioxidants and vitamins. In any case, it comprises beta-carotene.
Rich in carotenoids, spinach fosters the health of the eyes in addition that will assist you stop macular degeneration. Thus, you’re not as likely to possess blindness.
Brussels’ sprouts arrive with a lot of sulforaphane as well as the compounds called isothiocyanates. It detoxifies the compounds that cause cancer.
Besides that, it is a wonderful source of vitamin E which prevents heart attacks and lowers the threat of death because of lung cancer.
Consequently, in case you’ve been on the lookout for a listing of fruits and veggies to have antioxidants in a pure fashion, we recommend that you have a look at the goods supplied above. They’ll supply you with the essential quantity of antioxidants and you’ll have the ability to avoid lots of ailments down the street with no issue.


Quesadillas are one of the quintessential late night drunk/bar foods. They’re cheap, cheesy, and a satisfy that craving brought
on after copious amounts of alcohol.
But quesadillas can also have class. And they don’t have to be just a cheesy tortilla late night mess. Here’s a great anytime recipe that jazzes up the quesadilla, while still staying true to its classic qualities.
I opted for buying pre-made pulled pork, mainly because of time constraints, but making your own pulled pork would only add on to the deliciousness. So I’m all for it. Also, feel free to choose your favorite flavor of bbq sauce or salsa to dip the quesadillas in. I went the sweet/spicy mix of a honey chipotle and it played perfectly with the savory sweet combo of pineapple pork.
Time you’ll need:
- 5 minutes prep
- ~8 minutes cooking
- Yields ~3 full quesadillas
What You’ll Need:
- 6 flour tortillas
- 12 oz pre-made pulled pork (or homemade)
- 16 oz diced pineapple
- 1 cup chopped green onion
- ~4 oz shredded Mexican blend cheese
- Seasonings: cumin, salt, pepper, chili powder
What You’ll do:
- Preheat a well oiled skillet over medium high heat.
- In a large bowl, add pulled pork, diced pineapples, green onion, dashes of cumin, chili powder, salt, and pepper. Mix together.
- Scoop the pineapple pork mixture onto a tortilla, spreading evenly over the surface. Sprinkle a layer of cheese and close the tortilla with a second tortilla. Repeat for the other 2 quesadillas.
- Cook the quesadilla for a few minutes on each side, till crispy and slightly browned.
- Serve with your favorite bbq or salsa for dipping!


Small batch preserves and jams made with fruit grown on Tiptree’s very own farm – since 1885.
The Wilkin Family has been cooking small-batch jam in copper-kettles with fruit from their own farms since 1885. From the very beginning our guiding principal has been to do things properly. This means you can rest assured that you won’t find any artificial preservatives, or GMOs in Tiptree products. Our facility is also kept free of nuts and all of our products are suitable for a vegetarian diet.
Wherever possible, we continue to grow a wide range of Traditional English fruits from our own 850 acres of farmland. Our fruits are all hand-picked and the farm is LEAF Marque accredited (Linking Environment and Farming), ensuring that we farm sympathetically with our environment and have strong links with our local community. Our products are enjoyed in over sixty countries across the world and are available in fine retailers, premium hotels and five-star restaurants.
The company presently holds the Royal Warrant as purveyors of Tiptree Products to Her Majesty, Queen Elizabeth II. Our products are made to cherished recipes and every jar whether it be jam, curd, or honey is something of a treasure.