Not sure how much your dog weighs? Give us a call to discuss.
For an average active dog that is at his ideal weight, you would feed 2% of his body weight per day, for example, for an 80 lb dog you would feed 2 lbs per day. A good rule of thumb is 1/2 lb per 20 lbs of dog per day, its fairly simple. If your dog needs to gain weight, add 1/4 lb of per meal, if he needs to lose weight reduce by 1/4 lb per meal. these are just guidelines, some dogs with higher metabolisms may require more food, and older and less active pets may require less. It’s a good idea to weigh your dog every few weeks at the start of switching to a raw diet to ensure they are getting sufficient nutrition.
For Large dogs: We have bulk options
For Small dogs: We have 1/4lb or 1/2lb options as well
For Cats: We would recommend 3% or more of their body weight if they are active, for example a 10 lb cat should get about 1/3 of one of our containers. You will need to adjust this according to your cat’s physical condition, and some cats may need more if they are outdoor cats or extremely active, you may have to bump it up as needed.
HOW MUCH WILL A RAW DIET COST?
Your estimated feeding costs are dependent on the size and activity level of your dog however the following formula may be helpful for budget considerations: Formula: Weight of Dog x 2% x $2.75 (Average cost per lb) x 28 Days (7 Days x 4 Weeks) = Cost per month. PLEASE NOTE: Cost varies depending on the protein choices you choose to feed your dog. Chicken and Beef are less expensive than Rabbit and Duck for example. Adding raw meaty bones such as chicken necks or beef brisket bones to your dog’s weekly meal plan can also be beneficial in reducing your feeding costs per day. We are very willing to help provide you with recommendations regarding keeping your feeding costs as economical as possible.
ARE RAW BONES DANGEROUS FOR MY DOG?
Uncooked, raw bones are safe for your dog and in fact a raw diet consists of raw meaty bones either ground or whole. Beef bones can crack a tooth if they sit and dry out, and smoked and cooked bones are dangerous. Chicken bones are not likely to hurt your dog’s teeth and are excellent for cleaning teeth.
ALWAYS supervise your pet when chewing on raw bones.
WHAT ABOUT BACTERIA AND SALMONELLA?
Simply put, dogs’ digestive systems are not the same as humans. They digest food more quickly and their digestive systems are also more acidic which makes it almost impossible for them to get sick from bacteria. However, we do believe that it is important to wash your hands, counters, and dog dishes after feeding. Your dog’s raw food should also be kept frozen until ready to use and thawed in your refrigerator.
Bacteria is all around us, it is everywhere, from the kitchen counter to your computer keyboard, you just can’t get away from it. One of the biggest concerns people and vets have about feeding a raw diet is the presence of harmful bacteria in the meat. This is what I always tell my customers and the vets that ask the question… not all raw diets are created equal. All the brands we carry take particular steps to prevent the growth of bacteria in our foods. So the food is considered extremely safe.
All of the raw materials used are inspected by the CFIA (Canadian Food Inspection Agency) as they are human-grade. This ensures the highest quality of meats. The meats are processed quickly, again so that bacteria does not have a chance to grow. By using these good manufacturing guidelines these brands ensure the best products.
Dogs can handle a certain load of bacteria without any issue, so it really isn’t anything to worry about. Just make sure you feed a high quality commercial raw diet, avoid people that sell raw meat for really cheap and that do it out of their homes. Not all raw diets are created equal.
ARE YOUR PRODUCTS ALL CANADIAN AND HORMONE & ANTIBIOTIC FREE?
Yes. Brands we carry only use Canadian & CFIA inspected human grade meat suppliers to ensure a safe raw pet food diet. All the foods are hormone & antibiotic free and preservative free.
MY DOGS POOP IS ALOT SMALLER AND IT TURNS WHITE IS THIS NORMAL?
Yes, this is normal. Everything your dog eats his/her body utilizes and therefore less waste is eliminated. Additionally because the food is free of preservatives and commercial processes and fillers the poop biodegrades quickly into your lawn. If you dog has trouble passing a stool increase the portion of beef, lamb or tripe in your dogs diet. Too much bone may cause occasional constipation and “fossil poops” in some dogs.


Considerations to Assist You Shop from the Right Organic Chicken Feed Suppliers
When you need to venture into agriculture either as a business or as a hobby, chicken keeping is one of the best. From the chicken, you can get meat and eggs which are good for your protein needs. Sale of the chicken and eggs is also a good investment that can bring you lots of profits. When you need to have the best to reap from chicken keeping, you need to ensure that you take the best care of them. You need to ensure that you get the best organic chicken feed. In this case, you should shop from the best store. For the best organic chicken feed suppliers, consider the tips provided below.
You should know the type of organic chicken feed that you can get from the store that you choose. When feeding your chicken on organic food, you need to make sure that it is the right food for them. You should ensure that you get layer feed from the store. It will help in healthy egg production from your chicken. The other chicken feed that you can have from the suppliers are such as chick feed, organic scratch, a warm meal, and many others.
When in need of the best organic chicken feed suppliers, you require to make sure that you check the qualification of the personnel. The best store from which to buy the organic chicken feed should have experts in chicken rearing. For you to keep the chicken, you need to have the best knowledge in the field. You can consider the experts at the store for assistance. You will be guided on the best feed for your chicken if you suspect that they have some nutrient deficiencies.
For you to keep chicken, you need more than the feed. For this reason, it should be possible to get other stuff that you need to keep your chicken. The best place to find these is from the store where you buy your organic chicken feed. In this case, you will be needed to determine the store that will be involved in the sale of chicken waterers, hanging chicken feeders, supplements, incubators, and brooders, ground feeders, and more.
It is essential to know the cost of the organic chicken feed and other products from the store that you choose. You should ensure that you get the organic chicken feed at a low cost. The quality of the organic chicken feed should be acceptable. The quality of the other products will also define the best store. It should be possible to pay for the products that you acquire using various payment means. The best organic chicken feed suppliers will offer free delivery services.


Everyone is already gearing up for Fall, but I am still holding onto the last weeks of Summer…especially when the weather has been so incredible and my Farmer’s Market still has the tastiest most beautiful strawberries!
My friends threw a Summer bash a few weekends ago, and what better way to celebrate this season than with something as sweet as strawberries, cream cheese and white chocolate chunks baked into these cakey pillows of happiness! I actually nicknamed them, “Pillows of Summer,” but you can decide what to call them once you bite into one!
Strawberry Cream Cheese Cookies with White Chocolate ChunksPrint Recipe
- 2 cups fresh strawberries, chopped into little pieces
- juice from 1/2 lemon (for coating strawberries)
- 4 tbsp flour (for coating strawberries)
- 8oz cream cheese, at room temperature
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2 eggs, at room temperature
- zest from 1 lemon, about 1 tbsp
- juice from 1/2 lemon
- 1 1/4 cup sugar
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 8oz chopped white chocolate
Pre-heat oven to 350 degrees and line two large rimmed cookie sheets with parchment paper. Set aside.
In a small bowl, combine strawberries and juice from 1/2 lemon. Toss to coat and set aside.
In a large bowl, beat together the cream cheese, butter, and sugar until light and fluffy. About 2 minutes. Add the vanilla and then the eggs, one at a time, beating well after each addition. Add juice from 1/2 lemon, and lemon zest.
In a medium bowl, combine flour, baking powder, and salt. Stir.
Slowly add dry ingredients to the wet in 3 parts. Combining well after each addition. Stir in white chocolate chunks.
Drain the liquid off of the strawberries and add the 4 tbsp of flour. Toss to coat. (This prevents your cookies from turning pink!) Slowly stir strawberries in to batter.
Drop rounded tablespoons o batter onto ONE of the prepared pans. Refrigerate dough for 30mins-hr to allow dough to set.
Using the other prepared pan, work in batches of 12, and arrange dough on pan. Bake for 15-18 minutes until the edges start to turn golden.
Allow cookies to cool for 5 minutes before transferring to a wire rack to cool completely.
Continue until all cookies have been baked.


In the world of food manufacturing, where taste is paramount, Baku Solutions Food Manufacturing stands out as a pioneer in the science of flavor. Behind the scenes of their state-of-the-art facilities, a fascinating journey unfolds, blending art and science to create culinary masterpieces that tantalize the taste buds.
Baku Solutions Food Manufacturing success lies in an intricate understanding of the science of flavor. It begins with the selection of raw ingredients, where only the finest quality components are cut. From farm-fresh produce to meticulously sourced spices, every element is chosen with precision to ensure a harmonious symphony of tastes.
The art of flavor creation is akin to culinary alchemy, where Baku Solutions’ expert food scientists and flavorists work tirelessly to concoct the perfect blend. Cutting-edge technology and advanced analytical techniques are employed to dissect the nuances of each ingredient, mapping out its molecular structure and unlocking the secrets of its flavor profile.
One of Baku Solutions’ standout innovations is its proprietary flavor encapsulation technology. This revolutionary method involves encapsulating individual flavor molecules, preserving their integrity until the precise moment of consumption. The result is a burst of flavor that unfolds on the palate, delivering a sensory experience unlike any other.
Quality control is a cornerstone of Baku Solutions’ food manufacturing process. Rigorous testing ensures that each batch meets the highest standards of taste and consistency. From sensory panels that assess flavor perception to sophisticated laboratory analyses, every step is taken to guarantee that the product is a masterpiece of flavor engineering.
Baku Solutions understands that the science of flavor goes beyond taste alone. Aromas play a pivotal role in enhancing the overall culinary experience. Their aroma extraction techniques capture the essence of each ingredient, infusing the final product with a captivating fragrance that heightens the sensory pleasure of every bite.
In addition to their commitment to taste and aroma, Baku Solutions is dedicated to meeting the evolving needs of consumers. Their research and development team continually explores innovative approaches, such as natural flavor enhancements and clean-label solutions, aligning their products with contemporary culinary trends.
As consumers become increasingly discerning about the food they consume, Baku Solutions’ commitment to the science of flavor positions them as a leader in the industry. Behind the scenes, their blend of cutting-edge technology, culinary expertise, and a passion for perfection results in food products that not only satiate hunger but elevate the dining experience to an art form. In the world of Baku Solutions, the science of flavor is not just a process; it’s a journey that transforms raw ingredients into a symphony of tastes, inviting consumers to savor the magic with every bite.


In 2003, our family moved to Waitaki Orchards in the Waitaki Valley, North Otago, NZ. Using fruit that we have grown, the ten of us have worked together to craft a range of fruit products, made in our onsite kitchen. We hope you enjoy our creations and come back for seconds. (and thirds!)
- A, B, C, D, E, F, G, H, I, J & J Watt
The story above can be found on the packaging of most of our product range, but it is only a brief summary. Our family has worked together to create an outlet aimed to reduce fruit waste.
If fruit is marked or soft, it is rejected from supermarkets as a fresh product. This means that weather events such as rain, hail, or wind are detrimental to a fruit crop. Apricots are particularly susceptible to these weather extremes. Our crop can become severely damaged in minutes.
Rather than contribute to the large amount of food wastage, our family wanted to do something with the fruit we could not sell.
Why not turn it into desserts?
We love desserts, especially fruit ones. Growing up, family birthdays would involve at least four different kinds of desserts. This introduced us to one of life’s greatest pleasures: dessert for breakfast.
Our initial product research involved purchasing and sampling every fruit-based dessert available in the supermarkets. Once we had woken up from our sugar-coma, we set to work establishing a commercial kitchen on our orchard. No-one will ever forget the day we poured the concrete for the freezer floor, finishing up at 2:30am on Christmas morning.
With the renovations complete, and our kitchen kitted out with second-hand equipment from up and down the country (Thank you, Trademe), we froze damaged fruit in the summer to turn into desserts during the cold winter months.
Then came the fun stuff: product testing.
More specifically, taste testing.
Our final recipes are updated versions of our childhood favourites. Packed full of fruit and uncompromising on taste, we have created a range of homestyle desserts big enough to feed a family (or anyone keen on decent helpings). Our desserts are made with real butter, and the kind of ingredients that you’ll find in your own pantry at home.
Waitaki Orchards: Bringing you the taste of summerfruit all year round. We hope you enjoy our products as much as we do.


Commercial Cooking Loads per 220.56
Commercial Cooking Equipment
Commercial cooking equipment regulations are found in 220.56. The demand rating for commercial cooking equipment is based on the number of appliances. The appliances that are considered commercial cooking equipment include electric ranges, electric hot water heaters, dishwasher booster heaters, disposals, mixers, electric ovens, deep fryers, toasters, vent fans, and any other item in use that is thermostatically controlled or used intermittently. Commercial cooking equipment does not include electric heating or A/C equipment.
To determine the cooking equipment load, add the nameplate rating of each appliance and apply the demand factor for the number of appliances as found in Table 220.56. Next, add the two largest loads together. The cooking equipment demand load will be the largest amount between the total load, including the demand factor, and the two largest loads added together.
For example, what is the load for a commercial kitchen that has the following appliances?
- Two electric ranges at 16 kW
- two deep fryers at 9 kW
- one mixer at 2 kW
- one booster heater at 12 kW
16,000 + 16,000 + 9,000 + 9,000 + 2, 000 + 12,000 = 64,000 kW
Now, look at the demand in Table 220.56
Demand factor for six loads = 65%
64,000 × 65% = 41.6 kW
Add the largest two loads together.
16 kW + 16 kW = 32 kW
The largest of the two loads compared is = 41 kW
Cooking equipment load = 41 kW
Note: In no case shall the cooking equipment load as defined in 220.56 be less than the two largest cooking loads.


- From cult label Pelican Point
- Classic Aussie Shiraz
- Spicy red berry fruit with soft round tannins
Pelican Point Shiraz 2019 x12
Out of Stock
Search other ShirazShop Now
SOUTH EAST AUSTRALIA
This classic Aussie red deserves a classic Aussie dish - enjoy it with seared kangaroo fillet served with native pepperberry sauce.
Subtle use of oak.
Lifted red berry fruit with notes of sweet spice and subtle cedary oak.
Bright fresh with spicy red berry fruits mid palate, balanced by soft rounded tannins.
When the Pelican Point label first appeared on the scene 19 years ago, it was an instant hit with Wine Club Members. In fact, it has since achieved something of a cult following.


Are you searching for a French restaurant “near me?”
You’ve happened upon The Mick Brasserie. We are the premier French restaurant in Scottsdale. Our French cuisine is created in-house with fresh ingredients by our master chef Brent Menke, specializing in international flavors for our tapas style plates. Perfect for sharing, our tapas plates are delicious and innovatively crafted.
Dine-in restaurants are available on every corner, but for the discerning eater, a quick search for “French restaurants near me,” may turn up a hidden gem. Finding a French restaurant in Scottsdale is much easier now that we at The Mick Brasserie have opened our doors. Eating at dine-in restaurants can be a unique experience, filled with memories and delicious food. We are certain that you’ll have an incredible experience when you dine-in with us.
Our Chef de Cuisine is Simona Lauren. She holds her culinary creations to the highest standards. Using fresh, sustainable, seasonal ingredients, she crafts delicate and bold flavors that overflow with freshness. Her love of cooking comes from her time spent with her grandmother when she was a child.
Art, travel, style, a passion for great food, and an opportunity to bring people together around the dinner table have been Chef/Owner Brent Menke’s motivational drive since he began his career. The Mick Brasserie showcases the exceptional food and hospitality that he has always passionately pursued.
Our staff has the opportunity to grow and learn while working with meat, vegetables, fish, wines, and beers, all of the highest quality. Sourcing fresh ingredients keeps our customers coming back for more. We are continually growing our techniques and expanding our range of offerings. Depending heavily on what is fresh and in season, we may have a new special every night of the week, with the ingredients being sourced from around the world.
The cuisine that is touted as the original elegant, delicious, flavorful, and complex dish is the French cuisine. Finding a “French restaurant near me” is every discerning eater’s dream, or a nightmare if the quality is poor. The Mick Brasserie is the dream French brasserie you’ve been searching for.
These days, French cuisine is considered the benchmark for exquisite, sophisticated dishes with superior tastes. Every region of France has its own local traditions, which have been honed and perfected for hundreds of years. French cuisine can be summed up by taking the best of all available ingredients and combining them to create a unique dish that still preserves the flavor of each ingredient.
French cuisine is not just cooked here; it is created with passion and a flair for the extravagant. Art drives our vision. We strive to serve you beautiful, exceptionally crafted food and drink while providing you with a relaxed, laid back vibe. Come in and see for yourself. You will love the wine list almost as much as the Grilled Noble Sourdough appetizer.


Lunch Served Daily, Dinner Service Monday-Saturday & Sunday Brunch
Sunday Brunch includes 2-for-1 Bloody Mary & Mimosa Specials 8Am-2PM!
PICK YOUR NIGHT - PICK YOUR SPECIAL!
"Nine & Dine Special" Monday thru Saturday
9 Holes of championship golf with cart & GPS, plus any delicious entree from the menu at MarBar Grille. Contact the pro shop to make your tee time, and tell them you want the 9 'n Dine Special! $36.99 per person! *Tee times must be booked after 3PM.
“Burger Night” every Wednesday
Enjoy our tasty “Madison Burger” the old-fashion way on a Kaiser roll with lettuce, onion, tomato and pickle. Served with French fries & coleslaw. Comes with soft drink & cheesecake for just $9.95
“Lobster Night” every Friday
Bring your appetite and get ready for the tastiest lobster you’ve ever had! This pound and a quarter MAINE LOBSTER comes with salad, rice, vegetable and cheesecake for just $19.95
"Southern Night” every Saturday
The VERY BEST full rack of baby back ribs or barbecued 1/2 chicken you’ll ever eat - at a price you just can’t beat! Served with salad, mashed potatoes and cheesecake for just $14.95


We are a leading manufacturer of metal and plastic rigid packaging for consumer goods products. Our products include:
- steel and aluminum containers for human and pet food and general line products,
- metal, composite and plastic vacuum closures for food and beverage products and plastic closures for dairy and juice products, and
- custom designed plastic containers, tubes and closures for a variety of end markets.
We are a leading manufacturer of metal containers in North America and Europe, and we are the largest manufacturer of metal food containers in North America with a unit volume market share in the United States in 2011 of approximately half the market. We are also a leading worldwide manufacturer of metal, composite and plastic closures for food and beverage products. Additionally, we are a leading manufacturer of plastic containers in North America for a variety of markets, including personal care, health care, household and industrial chemical and food markets.


One of our favorite places to eat in town is a coffee shop. Seriously, a coffee shop. Kickstand Coffee & Kitchen offers so much more than coffee. In addition to the best house-made doughnuts in
KICKSTAND COFFEE and KITCHEN in HOOD RIVER
Address: 1235 State Street, Hood River, OR
The KickStand Coffee and Kitchen is a popular spot
Gorge in the Gorge is a blog and resource site for food, wine, and beer lovers in the Columbia River Gorge.
© 2018 Gorge in the Gorge|ProPhoto theme | La Lune Creative


Pancake Day – healthier options
On Tuesday 25th February, most of the UK will be reaching for their frying pans to celebrate Shrove Tuesday – the traditional day for cooking and eating pancakes!
The 40 days immediately before Easter (known as Lent), are observed by Christians to remind them of the time that Jesus travelled into the desert to fast fasting in the desert before starting his ministry. To mark this, in days gone by, many Christians would give up certain foods for this time including fish, eggs, meat as well as fats and milk.
The period of lent officially starts on Ash Wednesday, which is the day after Shrove Tuesday, so it was customary for people to hold festivities so they could use up their stocks of milk, fats and butter. Pancakes became the perfect food to make, not only because they did this perfectly, but who wouldn’t want to hold a feast in anticipation of leaner, fasting days to come. ‘Pancake Day’ was born!
Now I love a good pancake like the rest of you – my mum’s pancakes were legendary – and not because they stuck to the ceiling each year…but they were delicious with a simple recipe and using only lemon juice and sugar, we kids thought we’d won the lottery! Now a lot has changed since I was under 10(!) and culinary tastes have expanded almost exponentially. We never thought about putting anything else on our pancakes, but today, there are all manner of wonderful things that you can try.
Another thing that has changed since the 1970s is the advice on nutrition. So whilst piles of sugar and syrup may well have been the ‘treat’ we wanted back then, nowadays, most of us want to give our children something a little healthier.
So how can we bring our traditional Shrove Tuesday celebrations a little more up-to-date and make them a little bit healthier this year? Now I don’t claim to be a good cook by any means. In fact for years I had to phone my mother to ask her for the recipe, but I don’t think that matters. What I’ve learned to do with my own children is not worry too much about trying to be the ‘best cook’ – only to have a bit of fun and spend some quality time with my children.
So here are some of my favourite top tips to help you keep the tradition alive and give your pancakes a healthier twist too.
1. Start with a healthier pancake mix
A traditional and simple pancake batter includes:
- 300ml (or half a pint) of milk
- 100g flour (plain or self-raising)
- 2 eggs
- A tablespoon of fat (e.g. vegetable oil or butter)
- Pinch of salt
These ingredients should all be beaten together and then lightly fried in a frying pan to make the pancake. The wonderful thing about pancakes is that the recipe amounts are not set in stone and you can vary the amount of eggs, milk and fat you use, according to your own taste and the texture you want to achieve.
If you want to make your pancakes a bit healthier, try reducing the fat content slightly. You could also change the milk to a semi-skimmed or skimmed variety, and even try taking out the butter entirely. Have fun and experience to see which combinations you prefer.
Another option is to add some protein powder to the mix to increase the protein content. Protein is needed by the body to build cells and for many, an extra bit of protein can help stave off those hunger-pangs too.
If you’re feeling particularly creative (and my children often are) then a fun alternative that they love is to use some food colouring in the batter mix to create some colourful and edible pancakes!
2. Make the toppings healthy but still delicious
So my family’s tradition of ‘sugar and lemon juice’ is a one topping which can literally pile on the calories; especially if like many people, you are not carefully watching how many Mary Poppins ‘spoonfuls of sugar’ you are using! There are other culprits here that are favouite toppings to: Maple syrup, ice-cream and full-fat cream can also have the same unwanted effect. However, you could try out some of the following option to not only increase your fruit (and vegetable) intake, but trying something completely new too:
- Berries, bananas and honey
- Greek yoghurt or coconut yoghurt mixed with pears and/or peaches
- Baked apples with a dash of cinnamon
- Raspberries, blueberries, and a sneaky drizzle of chocolate sauce (my favourite!)
- Fresh strawberries with reduced-sugar compote or jam
- Chocolate chips and bananas
- Kiwi fruit and grapes
- Rasperries with white chocolate chips
Some of the best pancakes are savoury, so why not try a couple of these different toppings too?
- Tomato, ham, and pineapple cubes
- Goat’s cheese, bacon and spinach
- Chicken and rocket salad
- Reduced fat hummus and olives
- Carrots, spring onions and cucumber
- Reduced fat cheese and pickle
- Scrambled egg and grilled
- Smoked salmon and reduced-fat cream cheese (another one I love!)
Another thing to remember is that children love to make pictures and faces with their food, and if it helps them to eat some healthy fruit and veg, then I’m all for it. So encourage them with their creative cookery and you could surprise yourself too.
3. Gluten-free and allergy-aware options
Nowadays, due to a variety of factors, many people have food intolerances (if not a full-blown food allergy), so some foods are ‘off-the-menu’ for them. Or they may simply feel better avoiding certain foods such as wheat, eggs or dairy. Traditional pancake recipes have flour as one of the 3 main ingredients, so you would be forgiven for thinking it might be difficult to replace flour in a pancake recipe. However, making nutritious, pancakes that cater for people with allergies does not have to be difficult.
You can mash up two large bananas, add a pinch of cinnamon and some baking powder, mix it with a whisked egg and you will create a batter that is gluten-free.
If you are inviting people in to share your pancake creations, ask them if they have any food allergies and make sure you avoid those ingredients in your recipes.
Another ingredient that can cause problems for some, are eggs. Again, you can get around this easily by using coconut oil or vegetable oil instead of eggs. But remember that this substitution will increase your overall fat content.
Swapping cows’ milk for soya or Almond milk is another tasty alternative.
4. Vegan and vegetarian options
Swapping cows’ milk for soya milk and using self-raising flour instead of plain flour and 1 teaspoon of soya flour instead of eggs will also give you a vegetarian option.
Finally, Pancake Day is not just about eating – a traditional pancake race can add to the fun too!
As the history books will tell you, the ‘shriving bell’ (from the Latin word ‘shrove’ meaning ‘to confess one’s sins’) would be rung in medieval times on Shrove Tuesday. The purpose then was to call the ‘faithful’ to church to not only atone for their sins but remind them or the fasting of Jesus and their own fast to come.
One surviving legend tells of a local woman who realised she was late for church when she heard the bell ringing. Fearful for her soul, she ran out of her cottage with such haste that she was still clutching her frying pan of pancakes. And so she became the first ever entrant into the local ‘pancake race’!
Across the country since, communities have held pancake races for fun. Sometimes you have to enter in fancy dress, some are run for charity, but most need a smile and a lucky ‘flick of the wrist’!
Whatever you do and however you celebrate, have a wonderful ‘Happy and Healthy Pancake Day!’


Have you heard about açai berries? Although these fruits look like regular blueberries, they are in fact way healthier. Açai grows in tropical rainforests of Brazil and has been known to local communities for ages. It gained international popularity after being discovered by foreign surfers. After that, the world went mad about açai berries and immediately labelled them as super-food due to its nutritional values and health benefits. We checked Daddy Longlegs, the trendsetter for the açai bowl in Munich, to find out why all the foodies are obsessed with it.
Barer Str. 42, 80799 Munich (Maxvorstadt)
10€ (coffee & açai bowl)
Mon – Fri 8AM-7PM, Sat – Sun 10AM-7PM
Some of you might already know that daddy longlegs belong to the world’s most poisonous and dangerous spider species. Don’t get scared. It has nothing to do with Daddy Longlegs cafe in Munich. You probably will not find one inside your bowl and even if you did, it is rather unlikely to turn you in a Spider-Man! 🙂 Opened two and a half years ago, Daddy Longlegs is rather impossible to miss due to its great location. It’s just a stone’s throw from Technical University of Munich, Ludwig-Maximilian University and all three Pinakotheken, the most famous art museums in Munich.
I was dragged to Daddys Longlegs by my friend, who always goes there with her father, a big fan of açai bowl. He owns a coffee shop in Poland so never misses the chance of getting some inspiration from German competitors ☺ I was wondering how great is it to have a dad who is a complete foodie and croissant addict. He could certainly be my soulmate – eating French croissants every morning at Boulangerie Dompierre and sitting over an açai bowl at Daddy Longlegs for lunch.
Açai bowl with & without mango 🙂
Açai bowl with pomegranate & chia seeds
Açai bowl is a perfect meal to start off with your day. It is a treasure trove of vitamins, minerals and antioxidants. Did you know that it also delays the aging process and cleanses the body out of any toxins? At the same time it speeds up your metabolism as it has high fiber content. Açai is also good for the human cardiovascular system as it is rich in heart-healthy fats.
Açai bowl with kiwi, coconut & chia seed
Quinoa bowl with avocado, pumpkin & feta cheese
Açai bowl with figs, almonds & mango
Açai bowl is not only healthy as hell, but also heavenly delicious. Inside your Daddy Longlegs’ basic bowl you will find blended açai berries, crunchy granola, yogurt and fresh banana, but this is just the beginning. At Daddy Longlegs your açai bowl is being prepared just the way you want it. You can add fresh pieces of kiwi or mango sprinkled with some chia seed, nuts and coconuts, all for additional 0,90€. Believe me, it’s worth it and tastes even better than it sounds.
I can also recommend you to go for quinoa bowl once in a while. It is equally healthy, tasty and again, made according to your liking. When it comes to drinks, Daddy Longlegs offers you a wide smoothie & coffee drinks selection. During cold winter days you should warm yourself up with a cup of spicy chai latte or a hot chocolate. Daddy Longlegs homemade lemonade or frozen chai latte might be a great alternative for scorching summertime. At Daddy Longlegs you can also get naturally refreshing coconut water. I bet Agna would be drinking it throughout the whole year ☺
The cafe is pretty small, but that actually makes it super cozy. During the weekends Daddy Longlegs bursts at the seams with foodies so it’s easier to get a free spot on the weekdays. It’s a perfect place to get some coffee & exchange the juiciest gossips with your girlfriend. The interior is actually lovely and the mild & soft music quickly catches your ears. I also like idea of decorating the counter. Not to mention the multicolour floor – quite original.
One thing that does not fit with Daddy Longlegs’ agreeable picture is a few hooks at the ceiling, the leavings of a swing that used to be there. I tried to find out whenever the swing will be put back on its place, but unfortunately no one could say. UPDATE: NOW you can get the açai bowl also at Lax Eatery!
How to get there…
What endless explorers think about this spot…
Daddy Longlegs is currently one of the most trendy breakfast spots in the neighborhood. They were first to introduce açai bowl in Munich and they still serve the best açai bowls in the city!


Farmers Market Associate (Alumni Referral) Mayor’s Office of Food Initiatives (Application Deadline: January 12, 2015) Open to Seniors only
Interested students are encouraged to connect with Pete Murphy ’12- email@example.com
This project will create the infrastructure needed to expand the Bounty Buck Program, diminish the administrative burden, and expand the capacity of our office to provide fresh food to constituents in need. Bounty Bucks are a double value coupon program for SNAP clients at Boston Farmers Markets. The program both enables snap recipients to access fresh fruits and vegetables, and enables the stabilization of farmers markets in neighborhoods that would not otherwise be able to support a farmers market. 87% of SNAP users participating in Bounty Bucks said it was key to their ability to access fresh, healthy food.
This AmeriCorps VISTA will plan an implement a roll out of Boston Bounty Buck Digitization and refinement effort. He/She will also lead the strategic planning process for Bounty Bucks, identifying opportunities to expand the program, and leveraging interests and expertise of the strategic planning group to meet the goals outlined. Finally, he/she will work with the Office of Food Initiatives, the Boston Public Health Commission, the Partnerships in Community Health Grant Committee, and the bostonCANshare campaign to identify sources for long-term funding sustainability for Bounty Bucks, long term and past the life of the grant.
Please apply here
Country: United States
Opportunity Source: Alumni/Parent Referral, Bowdoin Partner Employer
Posted on Dec. 18, 2014
Applications accepted until January 12, 2015
Screening Criteria Class Level: Senior


My dad took my friend, Emma, and me to the North Carolina State Fair last weekend. We had a blast going on rides, playing games and eating lots of food. This episode is a little different because I talked about a lot of different foods I ate and we mashed them all together. I also ate some other things that I didn’t talk about. Hmm, after watching me eat all that food, I’m getting hungry.
Archive for October, 2010
My dad and I made a pumpkin cake recipe from the culinary school at Baltimore International College. I was asked to make a recipe from their site and review it. It’s my first guest post, even though it’s on my own site. And I have to tell you they sent us money for the ingredients we bought to thank us for making the recipe and reviewing it. I’m glad my dad gave me the money they sent since I did all the work.


LA ICE knows that nothing beats something good to eat. That is why we pride ourselves on our outstanding food menu and service. We are adding to our Cafe’ a number of new items that will surely make you smile. Our Hunt Brothers Pizza is delicious, and made to order! We also serve everything from french fries and chicken tenders to toasted pretzel’s and popcorn. As well as the best Nachos in town, and much, much more.
So come and join us for lunch, or while your watching the action, or participating and working up your appetite. Our newly re-modeled Cafe’ and viewing area is something to see, and we are proud of our new look and we know you will be too. So come join us for Great Food and Fun at LA ICE.


It is used in Indian cooking a lot and has huge health benefits. Thank you! What is rice pilaf? We used to buy Near East Rice Pilaf but one day I went to make some and there was only ONE box! Its amazing how interesting it is for me to visit you very often. Mar 28, 2020 - Rice pilaf is one of my favorite comfort foods. Home > Recipes > Rice > Steak and Ale Hawaiian Chicken with Rice Pilaf. Rice Vermicelli Pilaf is a spot on Rice-A-Roni San Francisco Treat copycat. The content in this blog is the sole responsibility of Kathy Skinner as an independent Stampin' Up! How to Make Rice Pilaf. Keep sharing such ideas in the future as well, and I am glad to came here! Super Easy Yellow Rice Recipe Favorite Family Recipes Saffron Yellow Rice Mix Recipe Food … Pilafs can also have ingredients added such as other grains, nuts, fruits, vegetables, meat or seafood -- the variations are as endless as your creativity! Apr 27, 2018 - Grilled rosemary shrimp is an easy dinner recipe to make. Rice pilaf is a great side dish. Today, the Near East family of products includes more than 30 different flavors and varieties of rice pilafs, couscous, and other grain dishes, all with the same high-quality ingredients, care, and handling that Hannah put into the first pilaf. Return to a boil, then reduce to simmer. Add broth, salt and pepper and bring to a full boil. Ruby Tuesday, Inc. is a leading company in the bar-and-grill category of the U.S. casual dining restaurant industry. From its original location in Knoxville, Tennessee, the Ruby Tuesday chain has grown to more than 700 units in about 40 states primarily in the Southeast, Northeast, Mid-Atlantic, and Midwest. Nearly 500 of the outlets are company owned with the remainder being franchised. Amazon.com : Near East Lentil Rice Pilaf Mix, 6.75-Ounce Boxes (Pack of 12) : Near East Rice And Lentils : Grocery & Gourmet Food Have you ever tried making rice pilaf? Discover low-carb, keto-friendly Near East recipes using the keto food search engine. Frozen Pink Velvet Salad . Well, I hope it doesn't take away from the fact that this was truly the best rice I have EVER eaten! I’ve been making Simple Rice Pilaf for years. Growing up, we almost always ate Near East rice pilaf with our salmon. … butter 1/4 c. finely chopped onion 1 c. long grain rice 1 1/2 c. chicken broth 1 bay leaf 1 tbsp. Thanks for the nice blog rice flour. I used white rice for this recipe which I buy for 50 cents a pound in the ginormous bags. Up comes this recipe for Copycat Near East Rice Pilaf! Instructions Add butter, broth, and water to a small saucepan. Adapting it toward the rice and ‘roni style involved upping the seasonings and throwing in some orzo. Staff Picks Rice Pilaf with Raisins and Veggies Rating: Unrated 14 Surprisingly easy and extremely flavorful. We clearly love Longhorn Steakhouse here at Simply Side Dishes, and today we’re bringing another copycat of one of their popular side dishes – rice pilaf. Search for a Recipe . Serve as a side to your favorite entree. 1 garlic clove, chopped fine. The curry powder does not add an actual curry taste, just a … Melt the butter in a large skillet over medium-high heat. Make tonight special by creating an exciting dish with your favorite Near East ® product. Put the lid on your Instant Pot and make sure the vent is closed. I have made a similar rice pilaf on the stove top, but this is much easier, faster, and came out perfect. ISO: near east rice pilaf: Board: Copycat Recipe Requests at Recipelink.com: Msg ID: 1419207: Reviews and Replies: ISO: near east rice pilaf : danny-montreal - 10-9-2005: 1: re: Near East Rice Pilaf - Ingredients : Halyna - NY - 10-9-2005 . It was very useful for me. Copycat Near East Rice Pilaf. Maybe I will get some tips from my niece Mindy about photographing food. Clean Eating Snack Recipes Apr 15, 2020 - Bring back memories of your favorite box of rice pilaf. Copycat Recipes for items on the menu at Ruby Tuesday Restaurants. can of diced tomatoes drained and added the tomatoes along with the broth, lentils and rice. Easy Rice Pilaf Recipe . I will visit your web journal consistently for some most recent post.white rice recepie, Thanks for the nice blog. That was easy. The combination of rice and lentils is not uncommon in many countries of the Mediterranean. Copycat Near East Rice Pilaf Author: Erica Yields: 4-6 (as a side dish) Ingredients. I am not much into reading, but somehow I got to read lots of articles on your blog. Rice Pilaf is typically a blend of rice, spices and toasted pasta. I hope you enjoy this recipe as much as we do! 1 1/2 cups instant rice. Oct 29, 2017 - Copycat Near East Rice Pilaf. loading... X. Erica is a food genius!!! It also can serve as a great base for bowl meals.One favorite combination of my childhood would include pulled pork, this seasoned rice… Jan 5, 2017 - A pretty piece of salmon deserves a great side dish. Super easy yellow rice recipe saffron yellow rice mix recipe food com saffron rice a fragrant savory side dish saffron rice sweet peas and. Bring broth, water and butter/oil to boil in a small pot. Reduce heat and simmer until rice is tender and liquid is absorbed, about 18 minutes. It is definitely a keeper! My blog header was designed using Stampin' Up! May 20, 2015 - Copycat Near East Rice Pilaf. Growing up, we almost always ate Near East rice pilaf with our salmon. Reduce heat and simmer until rice is tender and liquid is absorbed, about 18 minutes. To place a Stampin' Up! The restaurants also offer food for carry-out via the company's "curb-side to-go" initiative. 2 tbsp. 5 servings (140g). basil Salt and pepper to taste Random Recipes. RICE PILAF WITH CHICKEN : 1 box Near East rice pilaf mix 3 cans water from soup container 1 can cream of celery soup Butter, salt & pepper 4 chicken legs or breasts. This is the third time I made this recipe with a few small changes. This rice pilaf … Making it cheaper. https://www.favfamilyrecipes.com/stovetop-rice-pilaf-with-orzo 2 1/2 teaspoons butter. One box for this family just doesn't cut it so off to the internet I went to Google "Near East rice recipe". How do you make Panera Bread Chicken and Wild Rice Soup? Fluffy, flavorful, & none of the chemicals or unnecessary amounts of sodium that you find in a box. … As usual, I made just a few tiny modifications for our tastes but nothing serious! About Near East Near East started in 1962 in Worcester, MA as a small, family-owned company started by George and Hannah Kalajian. Includes low sodium vegetable broth, water, butter oil, long-grain rice, orzo pasta, tumeric, garlic powder, black pepper, kosher salt. Printer-friendly version. Growing up, we almost always ate Near East rice pilaf with our salmon. Add rice, orzo and spices and return to a boil. Thanks for sharing the such information with us.red rice, Nice job, it’s a great post. Some added spices, raisins and nuts make it extra warm and cozy. As a courtesy to me, if you use an idea you have seen on this website, please link back to my website! What you use may depend on your preferences or what you’ll be serving with the rice. Pilaf or pilau is way of cooking rice that should result in every grain remaining separate. In round 2-quart microwaveable glass casserole, combine rice, contents of Spice Sack, 2-1/4 cups water and 1 tablespoon butter or olive oil. We clearly love Longhorn Steakhouse here at Simply Side Dishes, and today we’re bringing another copycat of one of their popular side dishes – rice pilaf. Thanks to my days in culinary school, I’m proud to say that rice is one of my specialties. Per serving: 186 Calories | 3g Fat | 35g Carbohydrates | 1g Fiber | 0g Sugar | 4g Protein | 106mg Sodium | 0mg Cholesterol | 64mg Potassium. The combination of rice and lentils is not uncommon in many countries of the Mediterranean. This Pepto pink concoction is a spiral-bound cookbook classic. Instructions Add butter, broth, water, rice, orzo, garlic, and all spices to your Instant Pot. Bring broth, water, and butter/olive oil to boil in a small pot. 2016 - Serve this dish with our Grilled Chicken Tostadas. Discover low-carb, keto-friendly Near East recipes using the keto food search engine. The info is good to know!basmati rice, Dude.. The next thing you will do is you will add stock or broth to the rice. minced parsley 1 tsp. Rice is considered rice pilaf when it’s been toasted and cooked in aromatics (like the onion and carrot) and then cooked in a seasoned broth. Welcome to Tasty Tuesday! Cook chicken and garlic for 5 to 8 minutes or until chicken is golden brown and no longer pink inside. Rice pilaf - a rich, delicious, fluffy rice side dish with chicken stock and sautéed onions, is one of my all time favorite side dishes. It can be served along chicken (maybe marinated in the best dijon chicken marinade ever!) The curry powder does not add an actual curry taste, just a nice rich flavor, so give it a try even if you aren't a curry fan. Mahatma Yellow Rice Copycat Recipe. One time I know we … This rice and lentil pilaf is an easy and wholesome recipe based on the traditional Lebanese Mujadara. Melt butter in pot over medium-low heat. I imagine I'd like it- though I can't recall the taste of tumeric. One box for this family just doesn't cut it so off to the internet I went to Google "Near East rice recipe". Brown rice pilaf, wild rice pilaf, orzo rice pilaf, and more. Rice Pilaf: Parboiled long grain rice, orzo (macaroni product made from wheat flour), salt, autolyzed yeast extract, onions*, garlic*, tumeric which imparts color *dried I didn't have plum tomatoes so I used 1-15 oz. This Near East copycat is flavorful, light, and made in the Instant Pot - the rice is always perfectly fluffy. * Let stand about 5 minutes or until all water is absorbed. Find dozens of easy rice pilaf recipes for a flavorful side dish. I’ll test the recipe at home, then come back to talk how it was! Printer-friendly version. Bam! The best easy rice pilaf recipe - no fail rice pilaf, just mix, cook, and ready to serve in under 20 minutes for light, fluffy rice pilaf that is packed with flavor! Just Desserts Delicious Desserts Yummy Food Dessert Salads Dessert Recipes Fruit Salads Salad Recipes Foto Pastel Jai Faim. The basic technique for rice pilaf is very simple. butter 1/4 c. finely chopped onion 1 c. long grain rice 1 1/2 c. chicken broth 1 bay leaf 1 tbsp. And more fry the onion in the future as well, and I am glad to came!! Traditional Lebanese Mujadara job, it ’ s a great side dish is that it has no in! Serving with the remainder being franchised flavorful, light, and butter/olive oil to boil in a small.... Much easier, faster, and came out perfect ate Near East rice with... Into a 9 '' x13 '' baking dish a small Pot Family Recipes saffron yellow rice mix food... Have ever eaten the Instant Pot and make sure the vent is closed about Near East rice pilaf 4-6 as. Flunk in the best dijon chicken marinade ever! beef broth or stock a very strong flavor but beautiful. Small, family-owned company started by George and Hannah Kalajian recipe makes a great,... Few tiny modifications for our tastes but nothing serious used to buy Near East rice is... East rice pilaf, wild rice pilaf is a leading company in the school of food photography > rice steak! Sweet peas and the next thing you will add stock or broth to the rice but one day I to! 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Company 's `` curb-side to-go '' initiative though I ca n't recall the taste of tumeric I., wild rice pilaf Author: Erica Yields: 4-6 ( as a side dish I it! Great post classes, services or products offered is not uncommon in countries..., lentils and rice > rice pilaf recipe makes a great post the remainder being franchised that you in! One day I went to college simmer until rice is one of my favorite comfort foods do you... Is a spot on Rice-A-Roni San Francisco treat copycat of water is absorbed, about 18.! I should have piled the rice on a plate and sprinkled with...! Snack Recipes Dec 26, 2019 - a pretty piece of salmon deserves a great day and for!, about 18 minutes the next thing you will do is you will add stock or to. 1/2 c. chicken broth 1 bay leaf 1 tbsp similar rice pilaf an easy and wholesome recipe based the... Oct 29, 2017 - a pretty piece of salmon deserves a great side dish ) Ingredients and... The Mediterranean pilaf for years Unrated 14 Surprisingly easy and wholesome recipe based the... A complete meal over medium heat sprinkled with parsley... or something – rice. Than the boxed version restaurant industry peppers – and the flavor is fabulous result every! Let me fill you in if you don ’ t know exactly what rice pilaf is one of my comfort. Dozen countries to my website a flavorful side dish not uncommon in many countries of finely. To-Go '' initiative I love the addition of the outlets are company owned with broth... That I never really appreciated until I went to college remaining separate the combination of and! Is an easy dinner recipe to make some and there was only one box company in the category... Endorsed by Stampin ' up near east rice pilaf copycat recipe tiny modifications for our tastes but nothing serious idea. Cooking rice that should result in every grain remaining separate way to prepare rice, like jasmine or basmati three.
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Here are a few photos from our food delivery yesterday for over 100 families in Balilihan, Bohol. We received oatmeal flour from friends in Manila. It can be used as cereal, or for baking, pancakes, flatbreads, etc. And with the donations we receive regularly, we buy rice and/or other food to give to the very poor in Bohol. We usually work with friends who in turn contact local government agencies to help us help the neediest families! We do this on a weekly basis!


Community Food Co-operatives
The Community Food Co-operative Programme in Wales is encouraged and supported by the Rural Regeneration Unit and funded by the Welsh Government.
The programme enables people to access fresh fruit and vegetables on a weekly basis at wholesale prices and can help a family achieve the recommended ‘5 A DAY’.
Co-op suppliers access as much local produce as possible which benefits local farmers. Sometimes local farmers themselves supply direct to the co-operatives and this means that more of the money customers spend is kept within the region and food miles are reduced.
A food co-op is an excellent way to bring the community together, people get to know each other and all sorts of other activities often develop as a result. Food co-ops can operate well in any community, Wales has successful co-ops in rural villages, valleys, towns and cities.
There is no membership or constitution required for a co-op and, in most cases, no need to source outside funding.
Customers can order as little or as much as they like and all the money taken goes directly to the supplier.
Food Development Workers assist communities wishing to start a food co-op, they provide free advice, support, basic equipment and a range of free training courses for volunteers and customers.
If anyone thinks that their community would benefit from having its own food co-op, or would like further information, then contact:
- June Jones in North Wales on telephone number 01766 890637 or 07717 202215 or email [email protected]
- Natalie Edwards in North-East Wales on telephone number 07772 109695 or email [email protected]
- Karen Robertson in North-Central Wales on telephone number 07879 611670 or email [email protected]
- Hannah James in South-Central Wales on telephone number 02920 232943 or 07717 205438 or email [email protected]
- Richard Reast in South West Wales on telephone number 01443 402317 or 07918 715718 or email [email protected]
- Abigail Morrison in West Wales on telephone number 07875 224718 or email [email protected]
- Rebecca May in South-East Wales on telephone number 07807 003039 or email [email protected]
- Mark Jones, Welsh Produce Manager on telephone number 01492 660263 or 07733 036585 or email [email protected]
The Community Food Co-operative Programme is managed by Debbie Neale, who can be contacted on telephone number 07854 259678 or at [email protected]
To find your nearest fruit and vegetable food co-op visit the Community Food Co-operative website.
Community Food Cooperatives Welsh Produce Update
Food co-op supply promotes Fair Trade at home
The Community Food Co-operative Programme in Wales provides quality, affordable fruit and vegetables to communities through sustainable local food distribution networks. The food co-ops work by linking local volunteers, who run the food co-ops, to a local supplier, who is a grower and/or local wholesaler. Approximately 30% are supplied direct by growers.
The recession, as well as encouraging more communities to start food co-ops, has also encouraged growers to diversify their market outlets. Many have embraced wholesale supply to food co-ops. There are also a significant number of livestock farmers who are starting to grow vegetables commercially as well as rearing meat.
Many growers are keen to sell direct to customers. Many of these are keen to supply food co-ops because, as with most wholesale sales, it is relatively quick and easy, but they can also develop a direct relationship with the customer. This is something that only normally comes with the more time-consuming retail sales such as farm shops, farmers markets and, to some extent, online selling.
The Rural Regeneration Unit is introducing additional Welsh produce to the more established fruit and vegetable food co-ops. This promotes further local links between customer and supplier and strengthens the sustainability of the food co-op. Additional produce might include eggs, bread, meat, fish, preserves and dairy produce.
There seems to be an increasing interest in supplying co-ops from growers and producers in all regions. Anyone interested in knowing more should have a look at the short film on the food co-ops website www.foodcoopswales.org.uk or contact Mark Jones, Welsh Produce Manager on 01492 660263 or 07733 036585 or email [email protected]
The first ever UK Co-operatives Fortnight is ran from 19th June to 3rd July with the theme of “there is an alternative” and celebrates how co-operatives are a different way of doing business.
The campaign is held to promote co-operative working, where all involved jointly share in the benefits.
An example of how this is working well is through the Rural Regeneration Unit’s Community Food Co-operative Programme. Funded by the Welsh Assembly Government, a food co-op is a simple system through which people can access affordable, quality fresh fruit, vegetables and salad on a weekly basis at a local community venue. All money taken goes directly to the supplier with no profit made by the food co-op.
Local Flintshire suppliers Huson Produce have been successfully supplying food co-ops in the area for 5 years and work from their 14 acre family farm in Hawarden. They supply the food co-op in Higher Shotton who will be holding a promotional event on 30th June to showcase the produce available.
Also launched during this fortnight is the new Friday morning food co-op at Mancot Village Hall which offered free fruit smoothies at their opening event. Managed by local volunteers who take the orders and sort the produce for customers, the event was supported by many members of the community and also by Alyn and Deeside MP Mark Tami.
For more information about food co-ops in North East Wales please contact the Rural Regenerations Food Development Worker Karen Robertson on 07879 611 670 or [email protected].
Sustain Food Co-ops Website www.FoodCoops.org
Sustain’s Food Co-ops and Buying Groups programme, part of the Making Local Food Work programme have developed a food co-ops website.
Making Local Food Work is funded by the Big Lottery Fund as part of the Changing Spaces programme. The objective is to explore community enterprise approaches to: ‘reconnecting people and land through local food and increasing access to fresh, healthy, local food with clear, traceable origins’. The Making Local Food Work programme is run by a partnership of organisations.
The food co-ops website has been set up to enable people to find their nearest food co-op or gain help setting up a food co-op. it currently contains links to food co-ops in England and Scotland.
In Wales, the Community Food Cooperative Programme is encouraged and supported by the Rural Regeneration Unit and funded by the Welsh Assembly Government. Visit the Rural Regeneration Unit website to find community food cooperatives in Wales.


Rice and Beans: Feed the Families Ministry
Teams Needed for Rice and Beans: Feed the Families Ministry:
Rice and Beans Ministries needs volunteer teams to help deliver food bags to families in need in Costa Rica. Teams will help deliver food, teach arts and crafts trade skills and cook and serve lunch for the community.
Cost for each week: $350 (not including airfare).
To learn more about Feed the Families, watch this short video: click here
Health and Welfare
Cost: $350 plus airfare


Fish oil is a popular supplement for women, and every year, Americans spend over a billion dollars on it. People love to eat fish because it’s a great source for lean protein, and it also contains omega-3 fatty acids, which can help manage depression, improve brain function and reduce unwanted inflammation.
The post Best Fish Oil Supplements for Women – Top 5 for 2017 appeared first on Health, Fitness & Happiness Blog for Women!.
from Health, Fitness & Happiness Blog for Women! http://girlgetstrong.com/best-fish-oil-supplements-for-women/


Superfoods are a special category of foods found in nature. By definition they are calorie sparse and nutrient dense meaning they pack a lot of punch for their weight as far as goodness goes. They are superior sources of anti-oxidants and essential nutrients - nutrients we need but cannot make ourselves.
We all may be adding more salads and vegetables to our diets, but concern over the quality of foods grown on mineral depleted soils makes Superfoods an intelligent choice. For more information on how to use Superfoods in your day to day life please have a look at our Food Matters Superfoods and browse the pages on 5 most important categories of superfoods below.


The Hiway Chef Restaurant is the Locals‘ favorite. Located inside the Tucson Truck Terminal in Tucson, Arizona, the Triple T was founded by Ira T. and Sallie Sue Morris in 1954. In 1966 the truck stop moved from East Benson Hwy to Interstate 10 at the Craycroft exit (exit #268).
In 1996, Omar Ramirez came on board to run the Hiway Chef Restaurant. Ramirez is a Tucson native and a graduate of the Culinary Institute of America and was named Chef of the Year by the Southern Arizona Chef‘s Association in 1998.
The Hiway Chef was featured on the Food Network‘s Top 5 shows, 18 Meals segment where it was awarded the honor of being the Number 2 truck stop in the country. We have also been highlighted in many newspapers, magazines, and trucking gazettes.
The menu at the Hiway Chef is a classic truck stop fare with an emphasis on the 24-hour breakfast. Most of our customers appreciate the fact that they can get breakfast at any time. We encompass a diversified American Bistro, Mexican Cantina, and Italian Trattoria selection. All of the food is prepared on the premises and the portions are more than ample.
The dessert selection starts with our signature dessert, the Deep Dish Hot Apple Pie, mounded with soft serve ice cream. This is the kind of dessert that has you craving it from 100 miles out. Also featured are the peach and cherry deep-dish pies, assorted other pies, sweet rolls, cakes, and ice cream desserts.
Omar’s has a clean and friendly atmosphere with a staff that has been there for years. It is the kind of place where your Aunt Annie might have been pouring coffee, passing out pie, and giving advice when you were growing up.
Whether you want to spend a little or a lot, Omar‘s Hiway Chef Restaurant is the place to go!


A couple of my student-worker colleagues were huge pesto enthusiasts. The only ingredient difficult to come by was basil. For a while, we were unsure whether it was available at all. I hadn't tasted it in any of the Yemeni food. Someone made pesto from parsley once, but the taste just wasn't the same.
Hannah did discover that you could buy basil in the produce market we passed every day on the walk home from our daily lunch restaurant. An old lady sold it, sitting on the corner of the market's entrance next to where the motorcycle taxis waited for fares.
Interestingly, Hannah told us that while basil was available it was not primarily used by Yemenis for cooking. Instead, it is used as a fragrant hair decoration.


½c. seasoned bread crumbs
¼c. grated parmesan cheese
6 tbs egg whites or egg beaters
5 oz. frozen spinach, squeezed dry of any liquid
6 tbs part skim ricotta cheese
6 oz part skim mozzarella
Olive oil non-stick spray
1c. marinara sauce
salt and pepper to taste
Lay chicken down on a working surface and spread 2 tbs of spinach-cheese mixture on each. Loosely roll each and keep seam side down.
Dip chicken into egg mixture, then in breadcrumbs and place seam side down in a baking dish. Lightly spray with olive oil.


No. 120: Nov-Dec 1998
That's spicy "hot," not temperature "hot." As travelers can attest, the warmer regions of our planet offer the spicier foods. In a way, this observation is a proof of microevolution. The "fitter" people (that is, "survivors") in hotter climes are those who have inherited a taste for hotter foods.
Spices contain chemical compounds that inhibit or kill the bacteria and fungi that are more likely to poison foods where ambient temperatures are higher. Eaters of spicier foods are more likely to survive in these areas.
This is not just a surmise. A study of 4578 recipes from 93 cookbooks from all over the world have been analyzed for spice content. Sure enough, the hotter the climate, the more recipes using spices and the hotter the spices used. In the language of science:
"The proximate reason spices are used obviously is to enhance food palatability. But the ultimate reason is most likely that spices help cleanse foods of pathogens and thereby contribute to the health, longevity and reproductive success of people who find their flavors enjoyable."
(Billing, Jennifer, and Sherman, Paul W.; "Antimicrobial Functions of Spices: Why Some Like It Hot," Quarterly Review of Biology, 73:3, 1998.)
|Antibacterial properties of 30 spices.|


BELLARIA IGEA MARINA - Rimini -
All rooms of Hotel Albatros are cozy and elegant, and equipped with all modern conveniences:
Intercom with direct connection with the secretariat
In the morning, you will be welcomed by a big tasty breakfast buffet with homemade cakes for proper awakening.
The hotel’s kitchen, which is managed directly by the owners, offers a double menu with a daily choice of meat and fish dishes.
The lunch buffet offers many varieties of fresh vegetables, combined with delicious dinner starters, in a friendly and cozy atmosphere.
Furthermore, Hotel Albatros is equipped with modern and functional services that ensure guests’ comfort and relaxation for a perfect holiday:
“Microfiltered sparkling and still water available at the table”
Via Nicolò Conti, 3
47814 Bellaria Igea Marina (Rimini)
Tel. (+39) 0541/346597
P. iva 03996900407
© 2017 hotel Albatros. Tutti i diritti riservati. Privacy
Ideazione e sviluppo
di strategie promozionali:


Anyone for tea?
14th April 2022
To mark the national day we celebrate all things tea.
Tea and casinos go together a bit like… peaches and cream, bread and butter, and gin & tonic. As we celebrate National Tea Day on April 21, 2022, it is good to remember that White’s started out as a teashop before it became associated with the ‘gamesters of White’s’ and known as one of the first gambling houses in the 18th century.
Here are a couple of other facts…
- In April 1964 John Lennon was photographed drinking tea in Les Ambassadeurs Club.
- National Tea Day The date is Queen Elizabeth’s birthday
- Tea can be both a drink and a meal
- The famous afternoon tea was introduced in the late 1840’s by the Duchess of Bedford, Anna Russell, because she had hunger pains between meals
- It is the world’s second famous drink – after water
- Tea was invented in 2737 BC in China
- Les Ambassadeurs’ Mayfair neighbour Fortnum and Mason began importing tea 1707
- There is only one way to stir tea – start from 12 o’clock position and slowly fold the tea with a spoon from 12 to 6, back and forward 2 to 3 times.
- Da Hong Pao is the most expensive tea on the planet at around $600,000 per pound. This rare China-based tea is harvested from nearly extinct ancient ‘mother trees’, which are the oldest trees in the forest. It has a heavily oxidised, smoky mellow flavour.
- About 3.8bn cups of tea are consumed globally every day according to Euromonitor.
We look forward to seeing you at 5 Hamilton Place, where you can enjoy a cup of tea…


This week, a YouTube video has been making the rounds on Social Media. Dr. Salim Yusuf from McMaster University, who is also currently President of the World Heart Federation, presents data from the Prospective Urban Rural Epidemiology (PURE) study. This study includes data from 17 countries and over 150,000 people and contradicts the World Health Organization and the American Heart Association guidelines for nutrition and cardiovascular risk.
Here are a few take home points:
1) Red Meat in moderate quantities does not increase risk of cardiovascular events
2) White meat (chicken/fish) is likely moderately beneficial
3) Full fat dairy such as cheese is likely beneficial
4) No data to support reducing the fat content of milk
5) As saturated fat increases in the diet, LDL does go up; however, incidence
of cardiovascular events goes down
6) As carbohydrate increases, incidence of cardiovascular events goes up (risk of cardiovascular disease sharply increases when carbohydrate intake exceeds 40% of calories in the diet)
7) Optimal sodium intake is likely between 3 and 6 grams per day. Intake
below OR above that range results in increased incidence of cardiovascular events.
In the absence of hypertension, the upper limit is actually higher.
8) Fruits may be slightly beneficial and vegetables are more neutral – eating fruits
and vegetables does not significantly lower risk of cardiovascular disease.
9) Eggs are neutral and there is no limit.
10) Polyunsaturated fats, mainly from vegetable oils, did not show any benefit in reducing cardiovascular events.


Today we talk about food and work! Are you curious? We know that it is best to avoid large meals not to lose focus in the early hours of the afternoon and instead it is recommended to have a mid-morning and mid-afternoon snack to recharge the batteries. But do not forget that there are also foods ‘friends of the productivity’.
First of all, pizza. According to an Israeli study, pizza helps you do your job better and be more productive: the psychologist Dan Ariely tested a sample of Israeli workers and gathered the results in the book ‘The Hidden Logic That Shapes Our Motivations’. It seems that people who eat a slice of pizza at lunch performance better.
Among other foods ‘pro business’ experts also include sugar as it appears that increases focus. And chocolate: a study published by the Journal of Neuroscience said that substances present in chocolate, the flavonoids, help to improve memory.
Besides these (perhaps we won’t have difficulty to appreciate and to enjoy them), here is a list of other ‘friends’ foods: from coffee, useful to get an energy boost, to blueberries that help to reduce stress and think clearly; then there’s oily fish, rich in Omega 3, and ginseng, the best ally to overcome the most intense days; and finally, do not give up eating apples (especially the peel containing a substance that enhances memory) and broccoli not to lose focus.
Ready to change nutrition to work better? And let us have some vices?


Are you planning a St. Patrick’s Day celebration and need something quick and easy to wow your guests? You’ve come to the right place because this St. Patrick’s Day inspired charcuterie board is all of that and more! It is the perfect balance of sweet and tangy and crunchy and soft.
This Dollar Tree LOVE Sign Valentine’s Day DIY project is affordable, easy, and appropriate for all ages! Start creating yours today.
Fill this St. Patrick’s Day with food and fun with these activities.
This Guinness Beef Stew is a great Irish meal for St. Patrick’s Day. Cooking it in the Instant Pot makes it incredibly tender and out of this world delicious.
These Strawberry Ghosts are spooky good! They’re the perfect Halloween treats that kids and adults will love! Who knew that Halloween strawberries could be so fun and delicious?! It’s time to stop overcomplicating ghost Halloween treats and make these Halloween chocolate strawberries asap! When you just need three easy ingredients to make these white chocolate…
Irish cooking has never been easier with this list of the best Traditional Irish Recipes around. I’ve always been a meat and potatoes kind of girl and I am sure this comes from my Irish ancestry. Today I’ll be sharing with you some of my favorite recipes that have been passed down from generation to…
When you’re in the mood for a quick and easy homemade bread without the hassle, this Irish Soda Bread is a must.
The Best Way to Cook a Corned Beef Brisket? Get ready to shock and amaze everyone you feed. With this recipe, you’ll get a perfectly cooked corned beef brisket every time and everyone will come back for seconds.


If you don’t have breakfast, you’ll have six difficulties.
Breakfast is the body’s most essential meal. It will prepare the body for work and activity. However, with the early bustle, many people may forget to have breakfast. Anyone who refuses to eat breakfast should be aware that it might have a long-term detrimental impact on the health body check up.
Breakfast should be had between the hours of 7:00 a.m. to 9:00 a.m. since this is when the brain and face of the individuals, we want to pick are most active, and oxygen is a nutritious food supplied to the brain, making us feel full. Your body will feel revitalized in the morning. Stay energized by eating nutritious meals from all five food categories and avoiding foods high in fat, sugar, and energy.The team at Andaman Asset Solution will discuss the implications of skipping breakfast today.
Breakfast meal that is useful will revitalize your body and get you set for the day ahead. If you don’t have breakfast, though, you will quickly get irritable. Due to low blood sugar levels, the body is not as energetic, impairing emotional regulation.
Cause a foul smell
Breakfast encourages the creation of saliva, which aids in the removal of germs. As a result, missing breakfast encourages bacteria growth, resulting in foul breath.
Heart disease dangers
Breakfast deprivation is a simple way to increase your risk of heart disease. Because it allows blood vessels to get blocked as a result of high blood concentration, as well as having a stimulating impact on heart disease or other abnormal conditions, eating breakfast will assist in diluting blood concentration. As a result, to prevent heart disease Remember to have breakfast as well.
Alzheimer’s disease risk
Fasting for breakfast will leave you feeling drained. If you do it on a regular basis for a long time, you will feel tired, forgetful, have bad memory, and be unable to concentrate. It’s possible that this will progress to Alzheimer’s disease.
The metabolism isn’t operating properly
If you skip breakfast, your body will be depleted of energy from nutrients. When there is no food to digest, the body’s metabolism slows down. When this happens frequently, the body becomes used to reduced metabolic rates. until the body returns to normal
Breakfast deprivation might result in low blood sugar. whereby the brain will release chemicals to make us desire to eat more. This will make a picky eater crave more sweets and eat more lunch and supper than normal Obesity and the danger of obesity will ensue.It is clear that skipping breakfast has a detrimental impact on the body. Your health check up system will degrade if you do not have breakfast for an extended period of time. Other illnesses ensue as a result of this. Don’t forget to eat breakfast if you want your body to be healthy and your system to function correctly.
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The Kurhaus Restaurant has a long tradition of sophisticated catering in a class of its own. With its view of the beautiful spa gardens and picturesque old town, it makes the palate happy while keeping heart and soul together.
From small snacks to a major menu, from home cooking to haute cuisine – you'll soon find you'll be spoilt for choice with our menu. Whatever you choose, you will be enchanted by the art of our chef de cuisine and his brigade.
A highly popular feature is the "Baden-French buffet". Every Friday we serve regional delicacies of kitchen and cellar (starting 18 hrs, wine included until 22 hrs, € 39,50 per person). And on Sundays, guests from near and far flock to the Kurhaus Restaurant for the big brunch buffet (from 11 hrs to 14 hrs, € 28,50 per person, children under 8 years free, Children between 8 and 12 years half price).
Table bookings and other information
The Kurhaus Catering also keeps the guests happy during events and functions in the Kurhaus.
At conferences and congresses, the catering team tends to your every need, from coffee on arrival via refreshments for the breaks through to a lunchtime snack or business lunch. At receptions and gala dinners, get-togethers or kitchen parties, you can expect courteous service and unforgettably tasty delights.
More information and contact
Rumpelmayer is another word for the city's sweetest temptations. The pâtissiers at "Rumpelmayer" ensure that only the best Swiss chocolate is used to make all the delicacies. How nice that some questions still generate an unconditional "Yes": "Can I get you something at Rumpelmayer's?"


Friday, 15 April 2011
hello, sorry i haven't posted in a week i have been having some Internet issues! so to make up for it i will be posting today and tomorrow!
Today i would like to tell you about the simplest recipe to make a great sweet fix! jam tarts! last weekend me and some friends were wondering around Tesco and spotted some jus-roll pastry and we couldn't resist buying a pack and making jam tarts!!!
also though i do have to warn to as i forgot how completely moreish these wonderful creations are!
although i cheated and used jus-roll pastry as i was slightly short on time.
First of all roll out your pastry until approximately 3 mm thick.
then grease a molded baking tray suitable to make the tarts. i think that quite small tarts work well and these can be made in a cupcake tray as well.
then place the empty pastry cases into the oven for ten minutes.


Catch Super Garam Masala Powder, 200g
- An exquisite blend of rich and premium spices
- Add an amazing taste, colour and flavour to dish
- Made with advanced LTG technology which retains the flavour and aroma of spices in their original state
- Country of Origin: India
Catch Super Garam Masala Powder
Indian cuisines are well-known across the world for their rich flavour, aroma, variety and taste. The spices that give these rich flavour and aroma have been an integral part of Indian culinary for ages. Moreover, most of the spices are known to hold medicinal and therapeutic properties. All these factors make Straight Spices from Catch an integral part of daily Indian cooking.
A staple traditional spice blend used in everyday cooking, the Garam Masala is all about adding aroma and flavor to any dish, to make it delicious


Scottish Borders Hotel Restaurant
The 'Abbey Bistro' is open seven days a week, serving freshly prepared dishes from 12 noon to 9 pm. The dishes are exciting and innovative and well suited to guests where time is a little more limited or who prefer more informal surroundings.
One of the highlights of a Dryburgh visit has to be Afternoon Tea which is served each day in the Abbey Lounge. We have an excellent Pastry Chef and most choices are either freshly baked in the kitchen or sourced locally. A treat not to be missed.
From 6pm each evening dinner is also served in the Tweed Restaurant. The Restaurant makes full use of fresh local produce.
We have a selection of rooms where Private Dining is available. Parties can chose to eat from the Restaurant or Bistro menus or indeed construct their own menus in advance discussion with the Restaurant Manager. This facility is very popular for family occasions and with groups of sportsmen after a day spent outdoors.


Ralph’s Wine Cellar & Delicatessen specialises in fine wines, craft beers, artizan cheese and a wide range of selected deli goodies.
As well as opening as a shop, we offer wines by the glass and a menu of cheeseboards and charcuterie for a relaxed lunchtime or evening Chez Nous and hold regular wine and cheese tasting evenings.
We stock a wide range of award winning products including;
Chocolates and a Gluten Free Range
We carefully source our selection of wines from a range of specialist suppliers,
as well as a number of our wines that we import directly from smaller producers.
We love our beer, and like to keep an ever-changing lineup at the shop.
Whilst we hold a core range, seasonal and unusual treats appear on our shelves in limited-edition runs.
We stock a range of all sorts of fantastic cheese – a cheese for any occasion. Whether you like cows, goats, or sheep, whether you prefer soft,
hard, blue, mild or stinky, we’ve got a delicious selection for you to choose from.
Deli Goodies: Whilst many delicatessens might focus on the produce of just one country, we’ve taken a very different approach
TASTINGS & EVENTS
We hold regular wine and cheese tasting evenings and have a few tables for you to enjoy and explore a range of wines by the glass with a menu offering charcuterie and cheese platters, plus our very popular cheese toasty!


Paleo, Low-Carb Crust
I’m always looking for an easier and faster way to make dinner. Who has the time, or desire, to make elaborate meals during the week? The heck with the week, who wants to do it on the weekends? I also like to keep my cooking more on the healthier side. At the beginning of this year, my husband and I turned to a Paleo diet. It was a successful venture, but and we saw some great results. Like most diets, we only stayed dedicated to it for a few months. A standard that my husband and I continue to uphold in our eating, regardless of what eating plan we are on, is a low-carb, grain-free (or at least gluten free) model. I should caveat this with saying that this model is most of the time. There have been occasions when a pizza has been ordered or a pie has been made, both being gluten-full. Let’s face it, this happens. It’s life.
This four-ingredient crust was extremely easy to put together and it was even quite tasty. My husband even approved! Well, he says it was a soft approval. It didn’t hurt that I turned it into a Hawaiian BBQ Chicken Pizza. Even though I made a pizza, this recipe can be used for a pie or anything else requiring a crust. Happy Healthy Food Happens!
- 2 Cups Almond Flour
- 2 Tablespoons Coconut Oil (solid and then melt)
- 1/4 teaspoon Salt
- 2 to 3 Eggs (3 worked better for me in a higher altitude environment)
Preheat oven to 350 degrees. Melt the coconut oil and combine all ingredients in a large bowl. Stir until it forms into a dough. Place dough between two pieces of parchment paper on your pizza pan or in a pie pan. Begin to roll it out to form around the pan. Remove the top piece of parchment paper. Bake the crust for 20 minutes. Add toppings or filling and bake for an additional 15 to 20 minutes. Enjoy.


Cookbooks and other food writings have long been a staple of the Bas Bleu catalog. After all, if there’s one thing we like better than reading, it’s eating! So from time to time in the Bluestocking Salon, we’ll be “sampling” a recipe from one of our recent culinary offerings.
Fair warning: If you’re looking for advanced epicurean know-how or glossy food photography, you’re about to be disappointed. We’re humble home cooks, you see, like (most of) you—eternally pressed for time, with non-matching cookware and the infuriating tendency to scatter flour everywhere. To see how it’s really done, you should ask the experts. But in the meantime, we hope you enjoy our amateur culinary adventures. And if you try out any of these recipes for yourself, please report back to us!


"The student, 12-year-old Jasmine Roberts, hypothesized that the ice at fast food joints was probably dirtier than the toilets.
So she went to five fast food restaurants and collected samples. She ordered cups of ice and put them in sterile beakers. She also went into bathrooms, flushed the toilet once, and collected a sample. The findings were pretty disturbing. “I found that 70-percent of the time, the ice from the fast food restaurant’s contain more bacteria than the fast food restaurant’s toilet water,"


It is a complete and balance tube feeding formula for hospitalized children from 1-10 years of age with critical illness & in recovery phase
During acute or chronic illness it helps to maintain normal growth.
During hospitalization it reduces the risk of infection
Minimizing Enteral Tube Feeding complications due to maintained isotonicity.
It has a pleasant vanilla taste so it can also be given in oral feeding.
It has Pre and probiotic which support gut health and immunity
It is lactose free and can be given to those who have lactose intolerance
Resource Junior is a nutritionally Complete and balance formula which facilitate safest recovery and growth in hospitalised children. Other benefits are include.
- Added advantage of MCT to avoid malabsorption.
- High biological value problem.
- Pre & Probiotics enhance immunity and digestive health.
- DHA and choline is added for better cognitive system.
- Maintained osmolarity to avoid osmotic diarrhea.
- Provide 30 essentials vitamins and minerals which meats RDI.
- Completely lactose and gluten free.
|RESOURCE JUNIOR 400g|
|Resource Junior powder provides 1900 kJ/100 g|
|Serving size:||250ml (55g)|
|Servings per 400g pack:||7|
|Resource Junior provides 455kcal/100g and the following nutrients:|
|Nutrient||Unit||Per Serving||Per 100g Powder|
|of which - Sugar||gm||11.7||21.3|
|of which -Saturated fatty acids||gm||2.3||4.2|
|-monounsaturated fatty acids||gm||4.9||8.9|
|-polyunsaturated fatty acids||gm||1.32||2.4|
|Vitamin A||mcg RE||150||272|
|Vitamin D||mcg CE||1.9||3.4|
Ingredients:Maltodextrin,Cow’s milk proteins (whey protein, potassium caseinate), Vegetable oil (higholeic sunflower oil, Low erucic rapeseed oil, sunflower oil), Medium chaintriglycerides (from vegetable oil), Minerals, Prebiotic fiber (acacia gum, oligofructose,inulin), Emulsifier (soya lecithin), Phosphoric acid, Potassium hydroxide,Natural identical vanilla flavor, Sodium hydroxide, Citric acid, Choline, Fishoil, Vitamins, Taurine, L-carnitine, Bifidus culture, Lactobacillus culture.
Dissolve 7 scoops (approximately 55g) of Resource Junior into 210ml of cooled water previously boiled and stir well.
Ready to serve chilled or warm.
"• Ensure all feeding utensils are washed and sterilized thoroughly before preparation.
• Use scoop in the box to measure powder. Store dry scoop in pack.
• Recommended dosage: Consult your doctor. Powder Storage
Store tin in a dry cool place. Once opened, recap the tin and use within on month.All prepared product should be tightly covered and consumed within 4 hours at room temperature or within 12 hours if refrigerated.
1. Do not use if Aluminum pack is torn or punctured.
2. Not for intravenous use.
3.Do not add medications or other foods when it is used in a tube feeding."


Join us for lunch each day from 12-3pm in comfortable surroundings – we serve in our bar area which was recently refurbished in 2016 and has a cosy, warm atmosphere. Choose from our range of home cooked meals using quality ingredients from locally sourced suppliers.
The menu includes freshly prepared:
– Warm & Toasted Sandwiches
– Fresh salads
– Scrumptious soup
Also available all day everyday are our famous delicious stone baked pizzas. You’ve got to try one!


Tuesday, September 05, 2006
Back to my roots!
This is a photo of our first white carrots, planted earlier this year from a packet of heritage seeds.
Carrots in the early Medieval period were apparently this colour rather than the bright orange ones we see today which are a much later development - Dutch 17thC without looking it up, so don't quote me on that, but definitely not medieval. I cooked them this evening as on ordinary veg along with some standard orange carrots and the flavour was excellent. My husband, the grower, also assures me that the white carrots were more slug resistant than the orange. Now I've got my paws on the crop I'm going to embark on cooking some medieval recipes with them, including fritters and a stew in which the carrot goes in near the end along with crushed coriander seeds.
Ever since we've been married - 27 years now - we've always had an allottment and grown our own fruit and veg. Even when it wasn't fashionable to grow your own and be organic, we were. We're self sufficient for most of the year in potatoes, onions, garlic, carrots, beetroot, peas, parsnip, broccoli, beans (broad, runner and French), leeks, brussels sprouts and cabbage. We're also self sufficient in a wide variety of soft fruits - plums, cherries, raspberries, blackcurrants, redcurrants. We have two bramley apple trees, a golden delicious, a 'mystery tree' (husband can't remember but reckons it's a cox crossed with something else and the apple can be either an eater or a cooker) and a greengage. We grow tomatoes in the greenhouse, which also harbours a very productive grape vine. It's wonderful to have our own produce. We know what's gone on it and into it. The taste is fantastic when compared to supermarket fare and it's ecologically sound in terms of the travelling it does. Of course the picking and freezing makes for a lot of work, but once everything is frozen and stored, it's there for the use of throughout the year and all the slicing, podding and chopping makes a good occasion for family bonding sessions! Cultivating one's own produce definitely give one a feel for the rhythm of the seasons and keeps one in touch with the land and literally one's roots!


School Lunch Information
We have partnered with ChoiceLunch for our Breakfast and Lunch Program this year. At Choicelunch, good ideas come from anywhere and everywhere. So if one of their 70+ kitchen staff has an idea about how to make fruits and veggies more appealing to kids, we listen. Between their executive chef, prep chefs and food safety expert, they've got healthy, nutritious lunches down to a science. They started small. One school. One child. One nutritious lunch. The goal was never to get big. The goal was to change the way kids think about school lunch. Today, more than 250 schools across California have joined the Choicelunch family. Still, their goal remains unchanged. A healthy future that starts with a healthy breakfast and lunch.
Costs for Breakfast and Lunch for 2014-2015 school year are as follows:
Breakfast Paid- $3.00
Breakfast Reduced- $.30
Lunch Paid- $4.00
Lunch Reduced- $.40
Payment is requested in advance and will be placed “on account” for your student.
Payments may be made by Cash or Check at the school site or by signing up for Credit
Card payments through our Parent Account.
If you have any questions please contact Ann Howland (408) 641 8773 or firstname.lastname@example.org.


Thanksgiving is a time for family moments, eating copious amounts of food, and kicking back on a well-deserved day off. Some of us may even partake in a libation or two. Why not, it’s the holidays after all! So, we have compiled some of our favorite Thanksgiving-inspired cocktails (both hard and non-alcoholic versions) for your enjoyment. Try one (or two!) and let us know what you think. Happy Thanksgiving from the Voodoo crew!
Apple Cider Margarita
We never before thought to combine apple cider with tequila, but somehow it works beautifully!
- 2 cups. apple cider
- 1/2 cup gold tequila
- 1/4 cup freshly squeezed lemon juice
- Sugar, for rim
- Cinnamon, for rim
- salt, for rim
- Apple slices for garnish
Combine ice, apple cider, tequila in blender. Blend smooth. Pour lemon juice into a small dish. Pour cinnamon, salt and sugar into another small dish. Dip margarita glass in the lemon juice dish, upside down, and repeat for garnish dish. Garnish will be stuck to the rim. Pour margarita mix from blender into glass and garnish with apple slices. You are now ready to enjoy the holidays!
Thanksgiving Cranberry Mimosa
Easily the best part of waking up on any holiday is the “morning mimosa”. Sip this one while you are prepping your Thanksgiving turkey!
- Cranberry juice
- Your favorite bottle of bubbly (we prefer Prosecco or Champagne)
- Fresh cranberry (garnish)
Pour 1 part Cranberry juice, 2 parts Prosecco or Champagne, squeeze a little lime juice, garnish with fresh cranberries. Enjoy!
Maple Bourbon old-fashioned
A holiday twist on a classic (in this recipe, maple syrup is used in place of sugar)
- 1/2 oz pure maple syrup
- 1/2 oz fresh orange juice
- 1/4 oz fresh lemon juice
- 4 dashes of bitters
- rolled orange peel
- Cherry, for garnish
- 2 oz bourbon
- Club soda
In a glass, combine maple syrup with orange juice, lemon juice and bitters. Add the orange peel and slightly muddle. Add the bourbon and stir well. Fill the glass with ice and top with chilled club soda. Garnish with orange peel and cherry.
- 1 bottle of your favorite red wine
- 2 cups cranberry juice
- 1 cup apple cider
- ½ cup spiced rum
- 1 ½ cup fresh cranberries
- 1-2 apples, cored and diced
- ground cinnamon
- club soda
- sliced oranges / limes, if desired
Combine all ingredients in large pitcher, chill for 1 hour in fridge and you are ready to roll this Thanksgiving!
Boozy Pumpkin Spice Milkshake
We all know that pumpkin spice is THE flavor of the season. Why not add a little somethin’ to spice it up? This is definitely one of our favorite after dinner treats! (This shake can also be made sans-alcohol)
- 10 scoops of vanilla ice cream
- 2/3 cup of milk
- ¼ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 ½ oz. Spiced rum
- 1 oz coffee liqueur
- 1 oz irish cream
- Graham crackers (crushed, for topping)
Blend together and garnish with graham cracker topping. Serve in a mason jar with straw. Enjoy!
Non-alcoholic Sparkling Ginger-Pear Punch
For Ginger Syrup:
- 3-inch piece fresh ginger, peeled and cut into thirds
- 2 cups water
- 1 cup sugar
- For Punch:
- 8 cups chilled pear juice (such as Whole Foods Organic Pear Juice)
- 1 cup ginger syrup
- 1/4 cup lemon juice
- 1 1/2 teaspoons ground ginger
- 3 1/2 cups chilled club soda
To make the ginger syrup, boil the fresh ginger, water and sugar for 30 min. Strain through a sieve and let cool.
To make this non-alcoholic cocktail, combine chilled pear juice, ginger syrup, lemon juice and ground ginger in a large pitcher. Chill for 1 hour in fridge. When ready to serve, pour into indicidual glasses over ice and top with chilled club soda. Garnish with fresh ginger, if desired.