2 edition of Nutrition policy. found in the catalog.
Eastbourne Health Authority.
|Series||Policy / Eastbourne Health Authority -- no.402|
SUPPLEMENTAL NUTRITION ASSISTANCE PROGRAM (SNAP) SOURCE BOOK New York State Office of Temporary and Disability Assistance Center for Employment and Economic Supports Chapters , 8, 10, and 18 of the SNAP Source Book have been updated. As other sections are updated, we will notify district staff. Comprehensive Performance Nutrition (eBook) by Justin Harris. pages From the author: The objective of this book is to present a comprehensive overview of performance-guided nutrition and training in an easy-to-follow question and answer format. I have spent much of my life learning and developing my interest in nutrition. Food Policy is a multidisciplinary journal publishing original research and novel evidence on issues in the formulation, implementation, and evaluation of policies for the food sector in developing, transition, and advanced economies.. Our main focus is on the economic and social aspect of food policy, and we prioritize empirical studies informing international food policy . Nestle M. Nutrition data require high research priority. CNI Nutrition Week, Decem Nestle M. Food lobbies, the food pyramid, and U.S. nutrition policy. International Journal of Health Services, ; Nestle M. Dietary advice for the s: the political history of the food guide pyramid.
The life of John Mockett Cramp, D.D., 1796-1881, late president of Acadia College, author of The Council of Trent, Baptist history, etc.
Names and places of residence of the members of the Hamilton Fire Club
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List of persons, copartnerships, and corporations, taxed in the city of Boston for the year .... (title varies).
Ted Williams: A Splendid Life
The 1996 annotated Ontario freedom of information and protection of privacy acts (Statutes of Ontario annotated)
Toronto Travel Guide
Guide to a London Bibliography of the Social Sciences
Origins of evaporites
Renaming the streets
This Policy Book is assembled in dictionary form and may be used in conjunction with the Meat and Poultry Inspection Regulations and the Meat and Poultry Inspection Manual, Directives and Notices. It is a composite of policy and day-to-day labeling decision, many of which do not appear in the above publications.
Food and nutrition policies. The nutrition challenge: food system solutions 30 December ; Global nutrition policy review Country progress in creating enabling policy environments for promoting healthy diets and nutrition 23 November The FNS Center for Nutrition Policy and Promotion works to improve the health and well-being of Americans by developing and promoting dietary guidance that links scientific research to the nutrition needs of consumers.
Written by an expert in policy development, and incorporating an encompassing view of the factors that impact nutrition from an economic standpoint (and their resulting effects), this book is unique in its focus on guiding other professionals and those in advanced stages of study to important considerations for correct policy modeling and.
Food Security, Poverty and Nutrition Policy Analysis, Second Edition has been revised and updated to include hands-on examples and real-world case studies using the latest datasets, tools and methods.
Providing a proven framework for developing applied policy analysis skills, this book is based on over 30 years of food and nutrition policy. The main purpose of the food and nutrition policy is an attempt to significantly improve the nutritional status of the people, particularly vulnerable groups including the elderly and thereby contribute to the improvement in the quality of life in the socio-economic development.
The objectives of the national food and nutrition policy are: The Global Nutrition Policy Review – is the report of the second comprehensive analysis of nutrition-related policy environment, coordination mechanisms, available capacities and actions being taken in the WHO Member States.
Member States (91%) and one area responded to the survey carried out between July and December. Kleinman’s major areas of research interest include gastrointestinal immunology, nutrition support of infants and children, and nutrition and public health policy.
He is the author of more than peer-reviewed publications, chapters, monographs and 4 textbooks. The Food Standards and Labeling Policy Book, Policy Memorandums, A Guide to Federal Food Labeling Requirements for Meat and Poultry Products, Food Safety and Inspection Service (FSIS) Guideline on Kit Product Labeling, directives and other resource material regarding labeling of meat, poultry, and egg products can be found here.
This fact sheet is for using USDA Food during a human pandemic outbreak. On Sept. 25,the Food and Nutrition Service published meal pattern tables in Agency rules.
This document corrects the presentation of tables in the final rule. Meal pattern chart for the School Breakfast Program. Comparison of SNAP Authorized Farmers and Markets FY.
Purchase Food Security, Poverty and Nutrition Policy Analysis - 1st Edition. Print Book & E-Book. ISBNBook Edition: 1. National Nutrition Policy In Januarythe Australian Government received the Final Report of the Review of Food Labelling Law and Policy, which was commissioned by the Australia and New Zealand Food Regulation Ministerial Council at the request of the Council of Australian Legislative and Governance Forum on Food Regulation, which replaced the.
FSIS guidance information, the Food Standards and Labeling Policy Book and Policy Memorandums, nutrition labeling information and other resource material regarding meat, poultry, and egg product labeling policies.
For questions: USDA Meat and Poultry Hotline: FSIS Label submission and approval system guidance for industry. Nutrition Economics: Principles and Policy Applications establishes the core criteria for consideration as new policies and regulations are developed, including application-based principles that ensure practical, Nutrition policy.
book implementation of policy. From the economic contribution of nutrition on quality of life, to the costs of malnutrition on society from both an individual and. Federal Legislation & Regulations The National School Lunch Program (NSLP) was established by the Richard B. Russell National School Lunch Act, while other federal child nutrition programs, including the School Breakfast Program (SBP), were created by the Child Nutrition Act of This textbook serves as an introduction to nutrition for undergraduate students and is the OER textbook for the FSHN The Science of Human Nutrition course at the University of Hawai'i at Mānoa.
The book covers basic concepts in human nutrition, key information about essential nutrients, basic nutritional assessment, and nutrition across the lifespan/5(10).
FS Transitional Food and Nutrition Services Benefits. FNS Simplified Nutritional Assistance Program (SNAP) FNS Automated Inquiry and Match Procedures. FNS Inactive Electronic Benefit Transfer (EBT) Accounts Report. FNS Categorical Eligibility.
FNS Commodities Program. FNS Lifeline/Link-Up Assistance Programs. nutrition Books. This section contains free e-books and guides on nutrition, some of the resources in this section can be viewed online and some of them can be downloaded. Biology of Human Nutrition. This note is intended for all levels of students who want to learn about how nutrition impacts their health and life.
Topics covered includes. The definition of households in SNAP The Supplemental Nutrition Assistance Program is the nation’s largest domestic nutrition assistance program, providing financial assistance for the purchase of qualifying food items. regulations should be clarified to make it easier for extended families to qualify for and receive adequate benefits.
(For example, extended families could. Without oversimplifying, Food Policy in the United States opens the doorway to these broader conversations and debates." – Miriam Nelson, Ph.D., Nutrition scientist, professor, and best-selling author of the Strong Women book series "This is a very engaging book on the key issues of the food systems and policies by: An official website of the United States government.
Here's how you know. means it’s official. Federal government websites always use domain. Before sharing sensitive information online, make sure you’re on site by inspecting your browser’s address (or “location”) bar. School Food Authorities and program sponsors are required to administer child nutrition programs in accordance with all non-discrimination laws, regulations, instructions, policies, and guidance.
This includes annual training on civil rights in child nutrition programs. Trainings can be accomplished by reviewing the training PowerPoint or. The policy, being prepared on the bases of the national nutrition strategy, and program that have been under implementation sincewill be effective after two months.
Nutrition 30 Organizational Chart 43 Parent Involvement Parents’ Rights Preschool Program Referrals 25 Required Medical Forms School Age Program Social Services Program 10 Statement of Purpose 3 Termination of Child Care 36 Termination and Suspension Policy 24 Transportation This newest addition to the Nutrition and Health series focuses on nutrition’s key role in lifestyle interventions to prevent and manage diseases.
The book pays particular attention to nutritional considerations related to obesity, diabetes, and cardiovascular disease. Edited by cardiologist, Dr. James Rippe, a well-known expert in the nascent specialty of Lifestyle Medicine, Nutrition in.
Refunds & Returns Policy Raposo Enterprises Inc. Guarantee strives to keep you totally fulfilled and gratified, which is why we offer a day, money back guarantee. If at any point you decide it’s not the right product for you, remember you are protected by the highest standard % money-back guarantee.
ISBN: OCLC Number: Notes: Proceedings of the National Conference on Food and Nutrition Policy for Nigeria held at the University of Ibadan from MayEuropean Food and Nutrition Action Plan – The Action Plan encourages action in a range of policy areas through a whole-of-government, health-in-all-policies approach.
The goal is to improve food system governance and overall quality of the population’s diet and nutrition to ultimately promote health and well-being. A devastating analysis of how the naked self-interest of America's largest industry influences and compromises nutrition policy and government regulation of food safety A clear translation of often obscure studies and cases, the writing is accessible and livelyWarren Belasco, author of Appetite for ChangeCited by: About this book.
Introduction. The MIT International Nutrition Planning Program (INP) was initiated in the fall of with a grant from the Rockefeller Foundation, later supplemented by funds from USAID under the Program. Out of concern for food and nutrition policy issues, the World Hunger Programme of The United Nations University.
to the Food Labeling and Standards Staff (HFS), Office of Nutrition, Labeling, and Dietary Supplements, Center for Food Safety and Applied Nutrition, Food and Drug Administration.
Little Big Fact Book: The Essential Guide to School Nutrition. SNA’s Little Big Fact Book is a valuable, easy-to-use reference booklet with critical information about school nutrition programs in a compact features facts about the federal programs, USDA Foods, the school market and a variety of hot topics.
Alan D. Berg (born Febru ) is an American international development authority, most notable for his advocacy and large-scale implementation of strategies to address malnutrition, especially among children and pregnant women.
Berg's professional focus on nutrition spans more than half a century and has earned him wide recognition for stimulating a new policy Born: Febru (age 87), Dayton, Ohio.
Nutrition & Food Safety Policy Childcare Centre Desktop / Childcare Policies / QA2. Nutrition & Food Safety Policy. National Quality Standards (NQS) Our Service recognises the importance of healthy eating to the growth and development of young children and is committed to supporting the healthy food and drink choices of children in their Size: KB.
COVID Resources. Reliable information about the coronavirus (COVID) is available from the World Health Organization (current situation, international travel).Numerous and frequently-updated resource results are available from this ’s WebJunction has pulled together information and resources to assist library staff as they consider how to handle.
Nutrition policy -- Asia. See also what's at your library, or elsewhere. Broader terms: Nutrition policy; Asia; Narrower term: Nutrition policy -- Asia -- Congresses; Filed under: Nutrition policy -- Asia -- Congresses Effective Communications for Nutrition in Primary Health Care, ed.
by Jean E. Andersen and Aree Valyasevi (HTML at UNU Press); Items below (if any) are from related and. USDA, Center for Nutrition Policy and Promotion.
The MyPlate Plan shows your daily food group targets -- what and how much to eat within your calorie allowance. Your plan is personalized for you, based on your age, sex, height, weight, and physical activity level.
For ages 2 and older. Food and nutrition: policy and regulatory issues Nutrition research methodology Food safety: a public health issue of growing importance Food and nutrition-related diseases: the global challenge. Nutrition and Metabolism.
Core concepts of nutrition Molecular nutrition The regulation of food intake Integration of metabolism 1: Energy Integration. Click here to browse more from our Diet & Nutrition collection Visit our Retail Store: To buy or order a copy of any print editions from this collection at GPO’s retail bookstore at North Capitol Street NW, Washington, DCopen Monday–Friday, 8 a.m.
to 4 p.m., except Federal holidays, Call () for information or to. The National Food and Nutrition Policy (NFNP) updates and revises the National Nutrition Policy of The linkage of nutrition, household food security and social protection is reinforced through the Policy’s expanded multi-sector ownership and implementation Size: 1MB.
Big Fat Nutrition Policy | Nina Teicholz The Cato Institute in her book The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet, overturned 40 years of official dietary.and nutrition policies as part of the regional strategy for health for all.
Although based mainly on experience and work in the s, the book remains strategically, historically and .and nutrition policy analysis. The rationale for the statistical methods used in the book and examples of different statistical tests are clearly explained.
There are different sets of learning objectives: on thematic policy issues, appropriate empirical techniques, a technicalFile Size: KB.


What to Eat..?? What Not to Eat..??
I find in my Practice, clients are confused – confused about what to eat, confused about when to eat – should they eat low carb, no carb, carbs only in the morning – should they be juicing, eating everything raw, not eating gluten, eating something every other day… They want a “cure” for whatever ails them and in searching for the holy-grail have tried no end of different “diets” and been given or found all sorts of conflicting advice.
Kinesiology of course is wonderful at cutting through the confusion because we see everyone individually – as a unique individual – so are able to find what will work best for them. Regardless of the reason for a client visit, they are all tired of receiving so many mixed messages about food. Often these people are on very restricted diets, either because they have been told they are “allergic” or they have read articles online or been told by a friend that the miracle cure for their ills or excess weight, is to stop eating wheat/dairy/lettuce/gluten etc etc… Of course, whilst not necessarily a miracle cure, restricting some of these items, may well achieve the desired result.
Kinesiology is about so much more than just food testing, but if this is the initial reason a new client wants an appointment then I am able to oblige. I do, however, explain that whilst food is an important issue in returning to balance, there are other factors affecting their health and giving a long list of foods to be avoided is not my style, preferring to work towards supporting them in eating a varied range of foods without guilt or stress. This may involve food enzymes to help digestion, support for a mal-functioning gut, advice about liquids, reminders about chewing calmly and thoroughly and most important of all – to eat REAL food. Clients are sometimes surprised that the foods they have been cutting out are no longer problematic for them (as they have successfully de-sensitised) or perhaps weren’t an issue in the first place and the relief in their faces is palpable when they realise they are not going to be confused further.


Pay as you please
Most businesses have a goal of making a profit. Others have a goal of making a difference to others.
The final category of businesses is under the radar, but it does exist. What about the businesses who have two goals – making money and helping others?
Take Panera Bread, for example. My friends and I frequent the local Panera Bread restaurants to enjoy their smoothies, soup, sandwiches, pastries and so much more.
I’m a pretty big fan of Panera Bread, but after I ran across an article stating a project the company has had in the works for a few years and my love for the company grew leaps and bounds in the three minutes it took me to read the article.
The idea behind Panera Cares Cafe is to pay-what-you-can. Food served at the cafes is similar to what you would find at Panera Bread. Accompanied with the food item on the menu board is a suggested donation price. Cashiers simply ring up what you order and give you what the suggested donation is. Then you have the choice on where to go from there.
Your four options:
1. Pay nothing
2. Pay what you can
3. Pay the suggested price
4. Pay the suggested price + extra
A true test
I like to look at the concept of Panera Cares Cafe as a test of our generosity towards one another.
Ron Shiach, president of the Panera Foundation and executive chairman of Panera Break company, said the idea was a “true test of humanity.”
So here is where I would like my readers to get involved. Tell me what you think about this concept. Panera Cares Cafe trial cafeterias have been open for over a year and the results are in.
Do you think Panera Cares Cafe has had success? Share your comments below.
I’ll let you know the results of the study later on this week.
“We are not about a handout.
We are about a hand up for those who really need it.”
-A sign in Panera Cares Cafe


Diced ham, smoky bacon & egg topped with cheddar cheese
HAM, EGG & CHEESE PIE
GROUND BEEF & CHEESE PIE
Ground Beef (Mince) smothered in a beef gravy topped with cheddar cheese
Steak smothered in a beef gravy topped with cheddar cheese
SAUSAGE & COUNTRY GRAVY
Sausage meat seasoned in house & smothered in a homemade country gravy
Chicken smothered in a creamy homemade bechamel white sauce with mushrooms
VEGAN VEGGIE PIE
Broccoli, carrots, rainbow chard, celery, lentils, potatoes, onions & leeks in a homemade coconut milk white sauce
Chicken smothered in a homemade Indian butter chicken sauce
INDIAN BUTTER CHICKEN PIE
CHICKEN, BACON & CREAM CHEESE PIE
Chicken, smoky bacon & diced ham in a homemade cream cheese sauce
Frequently asked questions
What is a meat pie?
We won’t give away our secret recipes, but we can tell you that our pies are made from puff pastry which encases meat in a sauce or gravy with seasonings. All of our ingredients are high-quality and our pies are made in Boise, Idaho, where we serve them at our restaurant, Kiwi Shake & Bake.
How big are your meat pies?
We bake our pies to be the perfect size to hold in your hand, making them easy to eat without utensils. They weigh around 200 grams (7oz) and usually 1 pie equals 1 serving.
How long can they be stored?
We ship our pies frozen, and they can then be stored by you in a frozen state for up to 12 months. Once defrosted, they can remain refrigerated for up to 5 days, and once heated, can be eaten straight out of the packaging.


With a growing demand of Indian wine, An array of Vineyards are established and growing in Nashik, the main wine-producing region in India located around three hours northeast of Mumbai. Here are few reputable Vineyards where Wine connoisseur/lovers can explore India wines with picturesque location of mountains and Dams. Most of these vineyards have dedicated tasting room, restaurant and even accommodation. Vallonne Vineyards Address: Gat No.504, … Continue reading 4 Nashik Vineyards with Tasting Rooms to Enjoy best wines in India
Along with regular guided vineyard tour and wine tasting sessions SULA is celebrating Wine Cheese and Chocolate Festival this entire month of July. Where you can enjoy pairing best selected wines with cheese and chocolates. Timings for the tasting session: (All days in July except 19th as it is a dry day on account of Ashadhi Ekadashi.) Weekdays: 5:15pm & 6:15 pm Weekends: 1:15, 2:15, 3:15, 4:15, … Continue reading Wine Cheese and Chocolate Festival at Sula Vineyards in nashik.


Fruits’ More Sultana Biscuits
An innovative breakthrough, Fruits’ More Sultana Biscuits is unique in its class. With Sultana raisins imported from Turkey renowned for its sweetness and juiciness, Fruits’ More delivers a gentle soft-textured open biscuit speckled with natural sweetness of juicy Sultanas. (The Sultana used in Fruits’ More Sultana Biscuit were imported from Turkey which is famous for it sweetness and juiciness and was graded special-cleaned. Fruits’ More Sultana Biscuit contains 32% of Sultana which contains dietary fibre, polyphenols, potassium, magnesium, and iron.)
Wheat Flour, Sultana, Vegetable Oil (Palm Oil), Corn Starch, Sugar, Fructose, Glucose, Whey Powder, Salt, Emulsifier: [Mono- and Di-glycerides of Fatty Acids (E471), Polyglycerol Esters of Fatty Acids (E475)], Leavening Agent: [Disodium Diphosphate (E450(i)), Sodium Bicarbonate (E500), Ammonium Bicarbonate (E503)], Cinnamon Powder, Yeast, Permitted Flavouring – Blackcurrant Flavour.
- Contains cereals containing gluten and milk derivatives.
- Processed in a facility that also processes soya derivatives, peanut, sesame, tree nuts and nut products.
The information above is believed to be accurate and represents the best information currently available to us.


The Dough Company is an Equal Opportunity Employer.
Accepting applications for cashier/ server/ kitchen positions. Please scroll down for selection.
The Dough Company is now hiring for service staff and kitchen positions.
We are a locally owned full service restaurant featuring Italian food. We have been serving the best pizza and pasta for over 30 years.
We are looking for energetic, service oriented people!
- We offer flexible schedules. Our current operating hours are 3pm to 8pm Monday-Thursday. Friday Noon to 8pm and Saturday 1-8pm.
- PA Law requires Kitchen Staff must be at least 16 years old and Servers and Cashiers must be at least 18 years old.
- Competitive wages
- Meal discounts
- Friendly work environment
- Reasonable working hours
- Advancement opportunities
- Flexible schedules
Please Fill out the below application


Mo's Clam Chowder & Albacore Tuna
Order Fresh Mo's Clam Chowder sent to you by UPS! Also, order our troll caught tuna, hand packed in Winchester Bay, mild solid white tuna fillet in natural light salt flavor by local fisherman, Captain Joe Fiske owner of the F/V Sharon Joe.
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Order Fresh Mo’s Clam Chowder sent to you by UPS! $12 Each quart bag with a 2-quart minimum order and up to 6 individual quart bags per case, 4 servings per quart. A great large group or party option is one large 14 lb bag, 30 servings. Orders ship Monday, Tuesday & Wednesday every week […]
Hand packed in Coos Bay, Oregon. Mild solid white tuna fillet in Natural light salt flavor. Troll caught in the Pacific Ocean exclusively for Mo’s by Captain Joe Fiske on the F/V Sharon Joe. Contains Albacore tuna, Oil from the tuna and a pinch of salt. Minimum order four cans.


Seafood P latter
A selection of hammour tikka, chingri chaap, seafood seekh kebab,
and jheenga shan-e-nisha. Perfect for sharing.
Speciality P latter
A selection of our all-time favourite murg malai, chicken tikka and
gosht seekh kebab. Perfect for sharing.
Vegetarian P latter
A selection of mushroom kurkure, paneer ka soola and vegetable seekh kebab.
Perfect for sharing.
Tender chicken on the bone, marinated overnight in yoghurt, ginger, garlic,
spices and malt
Murg Malai Kebab
Delectable boneless chicken breast, marinated in a creamy cheese
and cashew nut paste with a touch of cardamom.
Tandoori Chicken Tikka
Succulent boneless chicken, marinated overnight in yoghurt,
ginger, garlic and spices. A true classic.
Gosht Seekh Kebab
Traditional minced lamb kebab flavoured with ginger, garlic,
roasted cumin powder and coriander.
Spicy baby lamb chops marinated in yoghurt, ginger, garlic,
cumin and garam masala.
Manohari’s Leg of Lamb
Shredded baby leg of lamb marinated in ground black pepper,
ginger and garlic, spiced with fresh green chillies.
Slow cooked for six hours for a mouth-watering finish!
Manohari Singh hailed from Nepal and was Rahul Dev Burmans
key musician. He played the saxophone and flute in almost all of
s songs. Sometimes, we persuaded him to make his
Nepali style leg of lamb and this is his recipe.
All dishes are cooked in a traditional Indian clay oven unless stated otherwise
Recipe compliments of Asha Bhosle
All dishes may contain traces of nuts


Food is more than just sustenance; it’s a reflection of culture, heritage, and family bonds. Many of us have cherished family recipes passed down through generations, each dish carrying with it memories of gatherings, laughter, and love. Recreating these family traditional recipes is not just about the food; it’s a way to honor our roots and connect with our past. In this article, we’ll explore the art of recreating family traditional recipes and how it can strengthen our sense of home and tradition.
The Timeless Appeal of Family Traditional Recipes
Family traditional recipes are more than just a list of ingredients and instructions; they are a piece of our history. Whether it’s your grandmother’s secret spaghetti sauce or your aunt’s famous apple pie, these dishes evoke a sense of nostalgia and warmth that store-bought meals can never replicate. They are a taste of home, even when we are far from it.
Preserving Family Heritage
Recreating family traditional recipes is a way to preserve your family’s heritage. As you carefully measure out each ingredient and follow the steps with care, you’re not just making a meal; you’re safeguarding a piece of your family’s story. It’s a chance to introduce younger generations to their culinary roots and create new memories around the dining table.
The Joy of Shared Tradition
There’s something magical about sitting down to a meal that has been enjoyed by your family for decades. It’s an opportunity to connect with relatives, both past and present, and share stories of the past. As you savor each bite, you can’t help but feel a profound connection to your family and the traditions that bind you together.
Exploring New Variations
While tradition is essential, there’s also room for innovation. You can put your twist on family traditional recipes, incorporating new ingredients or techniques while respecting the core flavors that make the dish special. This fusion of old and new can lead to exciting culinary discoveries that bridge generations.
If you’re looking for inspiration on recreating family traditional recipes or want to explore new twists on classic dishes, the Total Home Blog is a fantastic resource. It offers a wealth of articles on home cooking, family traditions, and the importance of preserving heritage in today’s fast-paced world.
In conclusion, recreating family traditional recipes is not just about food; it’s a way to connect with our roots, preserve our heritage, and strengthen family bonds. It’s a reminder that, no matter where life takes us, the taste of home is never too far away. So, gather your family recipes, head to the kitchen, and start creating delicious memories that will last a lifetime.


Organic Week was well-celebrated in New Brunswick, and ACORN took a field trip to visit some of the participating locations. Below is a photo-blog of the Organic Week Highlights!
First of all, I (Theresa, NB ACORN Coordinator) was lucky to be in Fredericton earlier in the week, and Fredericton had definitely started celebrating: here are some photos from Real Food Connections, Aura Whole Foods, Picaroons and the Blue Door!
And I just happened to meet farmer Kathy Nason from Springbrook Cranberries who was dropping off a delivery of organic cranberries in the store!
Aura Whole Foods created some amazing organic displays–showcasing Canadian Organic products! Aura also posted awesome photos of the staff holding their favourite Canadian organic products–here’s Jenn (Organic Week Champion) showing off her superstar vegetables! (see their facebook site here: https://www.facebook.com/photo.php?fbid=216521595080139&set=pu.172131199519179&type=1&theater
Meanwhile, at Picaroons, the taps were flowing all week with Picaroons’ organic Dark and Stormy! For every growler sold customers were entered in a draw to win an amazing basket from Real Food Connections–great double promo! Picaroons also had FREE ORGANIC APPLES for everyone who stopped in! The apples were from HutLo Acres in Knowlesville, NB–what a treat! Here’s Leah Anstis (CCNB) posing with the apples in the brewtique!
On Monday, I also had a family meal at the Blue Door in Fredericton, who was celebrating Organic Week by featuring daily specials made with local organic meat! On Monday, the dinner special was Slipp Farm’s chicken breast with awesome carrots and rice pilaf–I’m afraid the picture I took doesn’t do it justice at ALL–but hopefully it will give you a taste. It was truly a great meal!
On Friday, Beth McMahon (ACORN Ex. Dir) and I decided to take an afternoon to see what Moncton had cooked up for Organic Week–and we had a blast!
First stop was the beautiful Sequoia Whole Foods and Natural Products where Organic Week included beautiful shelf-displays, organic baked goods (made from Speerville Flour Mill‘s flour!) and product samples all week long! On Friday, they were sampling organic cheese–yumm! Here’s a photo of Becky and staff holding up the Organic Week banner.
Sequoia also hosted David Méthot, from Amarosia Organic Gardens, earlier in the week to give a talk and meet with customers. In addition, Sequoia’s store location hosts the Green Heaven Café, which specializes in raw and organic food–it’s a beautiful spot with AMAZING treats–be sure to stop in next time you’re hungry!
Next we visited Dolma Foods, where Susan Linkletter’s Earth Friendly Farm organic salads were waiting for us!
And here’s a great local organic veggie display featured all week long at Dolma Food:
Last but certainly not least, we visited the Corn Crib–where farmer Larry Slipp was hosting a free organic barbeque! Unfortunately, my pictures from this are a bit washed-out, but I think you’ll get the picture. People were pretty excited about this and the staff at the Corn Crib were too! The Corn Crib was also giving away delicious samples of organic popcorn all week, and on Thursday, they had chef Carson Edwards (from the Dune View Inn) doing cooking demonstrations! Organic Week was a big hit at the Corn Crib!
Thanks to everyone who participated in Organic Week this year–farmers, retailers, restaurants and consumers alike! Together we’re starting to increase awareness and understanding about what organic means in Canada, and how we can eat to save the world!


From fine dining to grab-and-go options, Changani Beach Cottages boasts a range of cuisines to satisfy any palate. With an array of options , you will always find the perfect place to dine with family and friends. Whether it’s under the atrium or at the exclusive chef’s table, Changani Beach Cottages features elegant venues to savor a meal. From Swahili style ‘Kukuwakupaka’ to grilled panini’s, dining here is a true culinary experience.
An excellent range of non-alcoholic beverages can be enjoyed during your meal.


Join the Office of Alumni Affairs for the Memorial Day edition of our Pirates in the Pantry virtual cooking series! This edition of our cooking session will feature HU alumna and chef Dresden Davis ’15, "the curlie cook". Check out her link to learn more about her at, https://www.thecurliecook.com.
What’s on the menu?
OPTION #1: Memorial Day Burgers
OPTION #2: Cucumber Salad
OPTION #3: Roasted Potatoes
Each option is a great addition to your small Memorial Day gathering and sure to please. We can't wait to see what's cooking with Chef Dresden!
So, good food + your Pirate alumni family = a great night! Tickets are only $15 and count toward alumni class giving credit!
**An ingredient list will be included in your confirmation email upon ticket purchase.
**Zoom link will be made available to attendees before event.


I do all the cooking in my family and the big dilemma for me is that I am a vegetarian and the two guys I live with are not. I can’t taste a lot of the food I make for them and some stuff just makes me gag looking at it. So I’m always looking for recipes that are easy, contain flavors I know my husband likes and don’t make me want to ralph while I’m fixing them.
This recipe is a good one because it’s a crockpot recipe (easy) and it’s barbecue (my husband loves, I like the smell and I don’t have to be a meat eater to know what makes good barbecue).
This particular recipe is on my Crockpot Recipes board (https://www.pinterest.com/lissaemmett/crockpot-recipes/) and is not one I have tried. I have numerous recipe boards, including a couple of boards containing meals I have prepared and reviewed. This one came from a site called Family Fresh Meals.http://www.familyfreshmeals.com/2012/02/slow-cooker-barbecue-ribs.html. It’s an easy to search site with a wide range of recipes, including lunchbox ideas.
For anybody who really loves crockpot cooking or wants to try more slow cooker recipes, I highly suggest Mable Hoffman’s Healthy Crockery Cookery. Mable was an acquaintance of my mother’s and Mable and her daughter were very thorough in their testing of the recipes. The whole stuffed chicken was a favorite of my daughter’s (she’s a vegetarian now, too.)


Enjoy the traditional Roast Chicken and handcrafted cider in one of Madrid's most iconic restaurants.
Casa Mingo is without a doubt the most typical cider house in Madrid.
From 1888 the restaurant is a must for tourists from all over the world.
Its specialty is roast chicken accompanied by self-made cider.
Casa Mingo is a very popular restaurant where it is easy to eat well and at a good price.
It opens every day from 11:00h de la mañana hasta las 12:00h de la noche y su cocina permanece abierta todo el día.
¡Si vienes a Madrid tienes que visitar Casa Mingo!


- 4 large chicken breasts
- 1 1/2 cups sugar
- 1 cup vinegar
- 1/2 cup chicken broth
- 1/2 cup ketchup
- 2 tablespoons soy sauce
- dash of salt
Bone and chop the chicken breasts. Dip them in beaten egg, then coat them with cornstarch. Deep fry in oil until golden brown. Place golden chicken pieces directly into casserole dish. Mix remaining ingredients until dissolved and pour sauce over chicken. Bake at 325 for one hour, stirring every 15 minutes.
You obviously can’t have the sweet and sour chicken without rice so here is the a basic recipe for fried rice that we like to use. Feel free to modify it as you see fit. If you plan on adding other ingredients, such as ham, increase the number of eggs to 3.
- 1 – 2 green onions, as desired
- 2 large eggs
- 1 teaspoon salt
- Pepper to taste
- 4 tablespoons oil for stir-frying, or as needed
- 4 cups cold cooked rice
- 1 – 2 tablespoons light soy sauce
Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper. Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan. Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce. When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.


06 Mar Easy and healthy Banana Oat pancakes
A great way to learn English would be throughout activities like cooking for example. That’s the best alternative to enrich your vocabulary.
Let’s see this wonderful recipe and have fun.
Leave us a comment at the end of the article and let us know what words were new for you.
- 2 bananas
- 2 eggs
- ½ cup rolled oats
- pinch of salt
- a Little milk (optional)
- syrup, to serve (optional)
- fresh fruit of your choice, to serve
- In a blender, combine the peeled banana, eggs, oats, (optional a little milk) and salt.
- Allow to blend until the mixture is as smooth as you want it and blended well. Allow the batter to stand for 10-20 minutes until thickened slightly.
- Heat a non-stick frying pan over medium heat.
- Fry spoonfuls of the batter until golden brown on both sides.
- Serve with a drizzle of maple syrup and fresh fruit of your choice.
Go wild and mix it with your favorite fruit!


My recent trip to Krakow was many things; harrowing, emotional, cultural, bloody cold, and rather unexpectedly, a foodie’s heaven.
So, as promised, I’m dedicating a whole separate post to the beauty that is Polish food 😍
I have to admit that I don’t have a huge variety of photographs, because by the time I remembered to take a photo half of the food had already been demolished! Oops.
Polish food has never been something I’ve tried, or been particularly excited to try, but if you know me then you know that one of my favourite aspects of travel is sampling the local cuisine. Now let me tell you, Polish cuisine did not disappoint.
Let’s start with the most delicious thing my tastebuds have ever come into contact with: pierogi. These golden, buttery dumplings come in all shapes and sizes and with a variety of sweet or savoury fillings. As a savoury gal myself, my personal favourites were the potato and bacon stuffed pierogi with a caramelised onion topping. They were literally dripping in butter, had a generous filling and cost less than £4 for 8 dumplings, which made the perfect starter or side shared between two. Other flavours we tried and loved were chicken, mozzarella, spinach and garlic butter, and turkey, tomato and pepper.
I highly recommend the restaurant Pierogarnia, on a side street off the main square in the Old Town. The waiters and waitresses all wear traditional dress and the aesthetic of the little restaurant is lovely and authentic. Just looking back at these photos is making me hungry.
Another delicious Polish meal is bigos, a sausage and sauerkraut stew which was perfect on a cold winter’s day. It wasn’t too heavy either so it made for a perfect lunch, and I could still eat a bigger meal for dinner.
Another thing I loved about Krakow was the abundance of pretzel carts scattered around the city. I honestly can’t remember walking down a street and not seeing at least one old woman selling giant warm pretzels for 2 zloty, or about 20p.
I wish I could’ve stayed in Krakow for another few days as there were so many restaurants which looked amazing, but we just didn’t have time to try. One restaurant in the Jewish quarter was aptly names ‘Hummus and Happiness’ – I will definitely be going back there one day! Another that we walked past every day but sadly didn’t go into was Krowarzywa, a vegan burger restaurant which I thought would be expensive but from the menu it looks pretty good!
Of course I have to give a quick mention to Polish alcohol too. It is a) strong, and b) cheap. What more could you ask for?
I’ve certainly learned a lot about how delicious Polish food is, so if you need me you’ll find me in the world foods section of the supermarket.
2 thoughts on “POLISH FOOD IS AMAZING”
It all looks sooo delicious! I must say I’ve heard really good things about pierogi!!
LikeLiked by 1 person
It’s so good! Honestly would go back just for the food!


Cheese Curds - $8.50
Your choice of white or yellow.
Guacamole & Chips - $6.50
House-made guacamole with nacho chips fresh from our fryer.
Oven Baked Bavarian Pretzels - $7.99
Warm salted soft pretzels served with creamy cheese dip or mustard.
Salsa & Chips - $4.99
House-made salsa with nacho chips fresh from our fryer.
Bacon Cheese Fries - $8.25
Golden fries topped with a blend of melted cheeses and bacon.
Loaded Nachos - $10.50
Nacho chips fresh from our fryer topped with seasoned ground beef, melted cheese blend and cheese sauce, tomatoes, onions, and black olives, served with sour cream and salsa on the side.
Spinach Dip - $9.95
Warm creamy spinach and artichoke dip served with pita and nacho chips.
Loaded Onion Rings - $11.25
Fried onion rings topped with white cheese curds, barbecue pork, popper cream cheese and shredded cheddar.
Baked Pizza Dip - $9.25
Our house-made jalapeno popper cream cheese topped with pizza sauce and cheese blend and baked golden brown, served with seasoned pita chips.
Fried Ravioli - $7.50
Jalapeno and cream cheese filled ravioli fried golden brown, served with our house dipping sauce.
Harvest Salad - $11.25
Mixed greens topped with grilled chicken, candied pecans, Granny Smith apples, dried cranberries, tomatoes, cucumbers, cheddar cheese, and our house-made balsamic.
Blackened Prime Rib Salad - $13.50
Mixed greens topped with slices of blackened prime rib, green onions, cucumbers, roasted red peppers, tomatoes, and our house-made blue cheese dressing.
Chopped Salad - $10.50 chicken or ham / $13.50 shrimp
Iceberg lettuce topped with sun dried tomatoes, avocados, onions, hard-boiled eggs, fontina and cheddar cheeses along with your choice of chicken, ham or shrimp.
Oriental Chicken Salad - $11.25
Mixed oriental greens, red onions, cucumbers, pea pods, mandarin oranges, and grilled chicken, topped with seasoned crunchies, and mandarin soya dressing.
All third-pound burgers include your choice of side, and lettuce and tomato on request.
Build Your Own Burger - $7.50
Add cheese - .50
Cheddar, Swiss, mozzarella, American, fontina,
or blue cheese.
Add bacon - .75
Wisconsin Curd Burger - $9.25
Topped with cheese curds and cheddar cheese and served on a Brioche bun.
Cabernet Burger - $9.25
Topped with mushrooms and onions sautéed in a Cabernet sauce.
Black Jack Daniels Burger - $9.25
Cheddar cheese and our signature Jack Daniels sauce top this one-of-a-kind burger.
Mushroom Fontina Burger - $9.25
Topped with mushrooms and fontina cheese served on a pretzel bun.
All sandwiches include your choice of side.
Chicken Guacamole Sandwich - $10.50
Seasoned grilled chicken breast topped with our apple wood bacon and house-made guacamole, served on a ciabatta roll.
Three Cheese Griller - $6.50
Cheddar, fontina, and mozzarella melted between sourdough.
Tomato, Bacon, Avocado, Caramelized Onions .75/each
Chipotle Chicken - $9.75
Grilled chicken breast, bacon and cheddar cheese on a toasted pretzel bun, served with chipotle Jack Daniels sauce.
Brown Sugar Glazed Ham & Apple - $9.75
Ham, cheddar cheese, Granny Smith apples, and brown sugar glaze on a toasted pretzel bun.
Jalapeno Popper Chicken - $10.25
Chicken breast with a jalapeno popper cream cheese filling, served on a pretzel bun.
Meatball Bomber - $9.50
Our house-made meatballs and pizza sauce inside a paisano bread, topped with melted mozzarella cheese.
Chicken Cordon Bleu Flatbread - $9.50
Chopped chicken breast topped with ham, Swiss and mozzarella served on flat bread.
Smokehouse - $10.50
BBQ pulled pork, ham, bacon and cheddar cheese, served on a tomato herb focaccia bun.
Alfredo Flatbread - $9.75
Your choice of chicken, crab or sautéed vegetables with spinach and mushrooms, topped with Alfredo sauce, mozzarella and Parmesan cheeses.
California Club - $9.75
Hot carved ham and shaved turkey with melted parmesan and fontina cheeses, topped with cool avocado, tomatoes, and spring greens, served
on a ciabatta roll.
Angus Shaved Beef - $10.50
Shaved beef on paisano bread topped with melted mozzarella and a side of au jus.
Chicken Bacon Ranch Wrap - $9.25
Grilled chicken, bacon, lettuce, tomato, cheddar cheese and ranch.
Turkey Spinach Dip Paisano - $10.50
Sliced turkey topped with warm creamy spinach and artichoke dip, served on paisano bread.
Veggie Wrap - $8.99
Our jalapeno cream cheese spread on a flour tortilla and filled with carrot strips, cucumbers, peapods and fresh sweet peppers.
Add Ham or Turkey 2.00
Prime Rib & Cheddar - $12.50
Sliced prime rib smothered in melted cheddar cheese on a tomato herb focaccia bun.
Mediterranean Quesadillas - $9.95
Chicken, sun dried tomatoes, black olives, mozzarella, parmesan and fontina cheeses.
Chicken Strips - $8.75
Hand-cut strips of chicken breast dipped in a special beer batter. Served with fries or chips.
BBQ Quesadillas - $10.50
BBQ pork, pineapple, onions, bacon and cheddar cheese.


Omelette. Noun. A preparation of beaten egg cooked with butter or oil in a frying pan, usually folded around a filling such as cheese, vegetables, meat, or some combination of the above. Gourmet cook Julia Child once described an omelette as soft-cooked scrambled eggs wrapped in an envelope of firmly-cooked scrambled eggs.
Rachel: You know I adore you
, right? And because of my affection for you, I'm only telling you this for your own good. We've generously defined omelette for you. So, now you know what an omelette is, right? Eat one. Or five. You know: Those three egg omelettes with six kinds of cheese and maybe some fucking sausage. Just keep eating them until we can see your legs again, honey. You're starting to look like an "O.C." Bobblehead Doll. In fact, I think a trip to Omeletteville may be in order. ("Bring it on down to Omelletville!")


Blue Ribbon Brasserie at The Cosmopolitan
Blue Ribbon Brasserie reflects the original and revolutionary culinary vision that originated 25 years ago with two brothers and one small restaurant in New York. That restaurant has since become a beloved iconic staple famous nationwide as the place "where chefs go to eat." Those 2 brothers and restaurateurs, Bruce and Eric Bromberg, feature at The Cosmopolitan a menu that is a melting pot of worldly influence and the chefs' culinary education and adventures. The duo is famous for introducing to fine dining signature items such as oysters on the half shell, beef marrow and fried chicken and bringing them to the forefront of the national culinary scene.
Now, on P3 at The Cosmopolitan, Blue Ribbon builds on that original vision and draws inspiration from the bustling energy of the Las Vegas Strip, to offer an eclectic and inspired menu heavily inspired by the original iconic location, with long time favorites including Beef Marrow & Oxtail Marmalade; Cheese Fondue; Pu Pu Platter; and Pan Roasted Skate with Crispy Potatoes, Shrimp & Bacon. New creations exclusive to the Las Vegas location include Pan Roasted Dover Sole with Artichokes and Capers, Bourbon-Glazed Prime Rib of Pork, and most notably, an array of offerings from the raw bar including shellfish, oysters, clams, shrimp, lobster and crab.
As the nation's go-to spot for serious gastronomes, Blue Ribbon offers at The Cosmopolitan dinner service as well as the late-night dining experience for which that they have become so well known.


Asia offers travelers the ultimate tourism experience with its vibrant cultures and delectable cuisines. The abundance of fresh produce and exotic seafood makes Asian cuisine truly unique. Vietnam, Cambodia, Thailand, Japan, and Afghanistan are some of the Asian countries famous for their exciting and mouth-watering street food.
If you’re looking for tour packages to Asia that will allow you to satiate those taste buds with yummy street food, then here is a list of the best street food destinations.
Wonderful Vietnam for Pho and Banh Mi
Peddled wears, buzzing food carts, and smoky stalls make Vietnamese street food a must-have experience. Everyone works hard to earn a living and the street food carts sell fresh food that can be served instantly and fills the tummy quickly. Your trip to Asia is incomplete if you have not tried Pho and Banh Mi of Vietnam. Head to Hanoi, Sapa, and Saigon to relish the most delicious street food dishes. Pho is a soup made with broth, rice noodles, herbs and meat. Bahn Mi is a baguette stuffed with meat, vegetables, and sauces. It is often eaten as a quick meal.
Culinary Delights of Cambodia
Cambodia is a land of surprises. The humble people will surprise you with their immense warmth and the best food. Visit Krong Siem Rip, Phnom Penh, and Banteay Srei to sample some yummy street food. Satisfy your cravings for meaty, juicy and fresh taste with Lort Cha and Chet Chien. Lort Cha is similar to the Chowmein served in many countries in Asia. This humble dish is full of flavors and textures. The stir-fried, short rice noodles are sold on food carts as well as restaurants. Chet Chien is Cambodian fried banana nuggets, a popular snack all over Cambodia.
Lip Smacking Satays and Pad Thai in Thailand
Thai food includes the generous use of coconut milk, chillies, galangal, kafir lime and lemongrass. Fish, poultry and pork are cooked with fragrant spices and fresh herbs with a generous addition of coconut milk. You must head to Bangkok, Phuket, and Chiang Mai to relish the mouth-watering variety of street food. The chicken, pork, and squid along with the vegetable satays is the signature dish of Thailand. Pad Thai is the most famous noodles stir-fried with vegetables and meat.
Scintillating Japan for Yakitori and Takoyaki
You cannot escape the delightful spread of Yakitori and Takoyaki recipes. Do not leave Japan without visiting Tokyo, Osaka, and Nara for the yummy street food. Japanese cuisine showcases a tasty balance of sweet, sour, and hot spices. Ball-shaped Takoyaki is a Japanese snack filled with minced seafood, tempura crumbs, green onion, and pickled ginger. Grilled over a charcoal fire, Yakitori skewers are a popular street food all over Japan.
Afghanistan for Sweets and Meat
Afghans cook meat and vegetables in large quantities. Piping hot and huge portions of meat, bread, and fruits can be seen everywhere in Afghanistan. Tourists are served generous portions of meat, sweets, vegetables, and drinks. Some of the most celebrated Afghani street food dishes are Kabuli Pulao – a rice dish with spices, vegetables, and meat, and Afghan Jalebi – a sweet fried crunchy delight. Head to Kabul and Herat for the most vibrant street food dishes.
This list of 5 best street destinations in Asia will surely make you pack your bags right away. Just apply for a hassle-free travel loan from Tata Capital. Our Asia travel guide will give you some great travel tips for visiting Asia and help you decide on the best places to explore.


I am all about saving time in the morning before work.
Overnight oats are prepped the night before, so all I have to do is grab it out of the fridge and I am out the door! Overnight, the oats soak up whatever liquid you combine them with, making it nice and thick in the morning.
There are a variety of ways of making overnight oats. This time around, I infused my oats with chocolate milk to mix things up. They turned out to be a delicious way to start out my Tuesday morning.
What you need:
1/2 cup old fashioned oats
1/4 cup plain greek yogurt
1/2 cup nonfat chocolate milk
Frozen raspberries & flax seeds to sprinkle on top
First, combine oats, milk, & chocolate milk into a bowl.
Stir together & then sprinkle on your toppings.
Then, seal the bowl and place in fridge overnight.


Can you imagine not being able to choose what you eat or be presented with an indescribable mixed puree meal on a daily basis? This is the reality for many people in residential care in Ireland. A Peamount Healthcare multi-disciplinary team project to address this problem was runner up in the Astellas Changing Tomorrow 2012 Awards this month.
The team, drawn from Peamount Healthcare’s Nutritional Steering Group, consisting of residential clients, catering, nutrition and speech and language therapy representatives was set-up to listen and respond to client wishes in relation to their meals. Specifically, the team endeavoured to provide ‘Tasty, Healthy, Meal Choices For All’. The objectives were to provide residents with safe, high quality food, especially for those on a modified diet, promote awareness amongst all caregivers around the resident’s needs and wishes and to provide a menu choice that is nutritionally complete, and above all – tasty!
Following a survey of residential clients in Peamount in July 2011, a series of proposals were agreed that included Chef and staff training, revised menus offering a wider choice, especially of healthier options and “soft foods”, and improvements to the appearance, flavour and texture of pureed meals.
The new menus offer five meal choices at least two of which can be modified and there is always a traditional, international and heart healthy choice. The new menu cycles were rolled out in April 2012. A follow-up satisfaction survey was completed in July 2012 and found a 91% overall satisfaction rating with the taste, choice and presentation of food. As one resident said “I’ve noticed a big difference with the new menus, much more choice and more flavours”.
This project highlights the benefits of improvements to the dining experience for residents and the impact this has on their quality of life. It also emphasizes the importance of residential clients’ involvement with catering in a healthcare setting.
As the specialist Chef from Fresenius Kabi, a clinical nutrition company that collaborated with Peamount, commented “What you have set out to achieve is commendable and unique…. I feel this is a standard that everyone should reach for….it’s a model I will be promoting”.


The moment I knew I was a vegetarian was during dinner at my grandparents’ house. Though, before I recall the exact moment, let me fill you in a little on the back-story.
My younger sister and I lived with my maternal grandparents for several years during our childhood because our parents divorced when I was 4 years old. Up until then, our parents had raised us as vegetarians. So, while our parents got their lives back on track after the divorce, they thought it would be best for us to live in a stable environment. My grandma is an excellent cook, but to her meat is considered something you eat at every meal. For that reason, I had to hide my dislike of meat while I lived with them.
Soon after we moved in to my grandparents’ house, we were served pasta with meat sauce for dinner. This was the first time a meat dish had been served to me and (to a young Binary Blonde, at least ) it was something altogether gag-worthy. I remember staring at the little bits of ground beef covered with marinara sauce like it was oozing blood. I was appalled and refused to eat it. My stubbornness was not appreciated and I was told by my grandma that I was to eat what was put in front of me or I would go to bed hungry.
Since I didn’t like her latter option, I did what any hungry vegetarian child would do in this situation: I meticulously picked out the bits of meat (hiding them in several napkins) and ate only the pasta. It took forever and I am sure my grandma suspected something, but she never said anything. I could have just given in and eaten the meat-sauce, but I didn’t. I couldn’t bring myself to. That was the moment I knew I was a vegetarian by choice and I have been ever since.
Scientifically speaking, I’m not sure if certain people are hard wired to be vegetarian, but if there is such a thing as a “meat-hating brain” or “vegetable-loving taste buds”, than I most certainly have them.


Impossible Foods, a California tech start-up that describes itself as “transforming the global food system by inventing a better way to make the meats and cheeses we love without using animals,” just created a environmentally friendly and meat-free cheeseburger.
This burger is made with different plants such as beans, honeydew, and wheat. Rather than just being seen as a veggie burger, Impossible Foods’ burger looks and tastes like the real deal.
The creators of Impossible Foods said, “a molecule called heme is the “magic ingredient” that gives meat its craveable flavor and smell. Although it’s exceptionally abundant in meat, heme is essential to every branch of life, including plants. A heme-containing protein naturally found in plants gives our meat its truly meaty flavor.”
The idea of a tech start-up creating environmentally friendly and meat-free burgers is one that a lot of people, including Bill Gates and top executives at Google, can get behind. By creating a plant alternative to the typically resource draining meat business, Impossible Foods is saving the environment while giving the public what they crave: burgers.
The burger will be unveiled later this year in select restaurants. To be a part of the unveiling, chefs and restaurant owners can sign up to get a pre-release of the burger. This pre-release comes with customer support and a deal on bulk burgers. The burger is not ready to be sold directly to customers yet, but if all goes well it will probably be available to try out on your backyard BBQ in a few years.
I have to admit. I love a good burger, and I don’t think that a pure veggie version in can do the trick. But here at BigFish Capital we’re game to give it a try! (At least once…) What do you think?


One of Odawara's specialties is kamaboko (a type of chewy, processed food made of fish). At Suzuhiro Kamaboko Sato (Suzuhiro Kamaboko Village), you can take part in kamaboko-making workshops and buy delicious kamaboko. Visitors can also savor more than 50 different types of dishes at the all-you-can-eat restaurant, Elenna Gosso. Other than kamaboko, you can try out some tasty dishes made with Odawara and Hakone’s local ingredients, as much as your heart desires. The menu changes with the season, so the available dishes are made with seasonal ingredients. Take this chance to try out as much seafood as you like!
Kanagawa, Odawara, Kazamatsuri 245 [ Google Maps ]
Hakone Tozan Railway (Kazamatsuri Station OH49)
Ride the train bound for Odawara from Hakone Tozan Railway (Hakone Yumoto Station OH51); after about 7 minutes, get off at Kazamatsuri Station (OH49); walk for 2 minutes
*Information may be in Japanese.
Enter your location and destination to find out about public transportation and transfers.
*Useable only for transfers in Hakone or to the Odakyu Line or the Odakyu Highway Bus


Collard greens are synonymous with slow cooking and simmering in a pot with ham hocks. The broth created after about 90 minutes of simmering is known as pot liquor and it is equal parts vitamin rich, smoky and delicious.
Spinach can be eaten fresh or cook and stands up well to heat, baking and sauteing. Use as in a salad mix or as a dark, leafy green. It is highly versatile and pairs well with spring vegetables, citrus, berries, eggs, nuts, bacon, pasta, cream and fresh cheeses.
Okra is most often used as a soup or stew ingredient, though its textures and flavors are truly enhanced when fried and grilled. Okra pairs well with basil, bacon, beet greens, butter, cream, garlic, ham, lemon, kale, onions, parsley, olive oil, pickled vegetables, chile peppers and peppercorns, paprika, tomatoes and turnips.
Broccoli can be eaten fresh or cooked and is mild enough to be paired with numerous flavors and textures. Saute carrots, onions and celery in a pot, add chopped broccoli, cauliflower, brussels sprouts and vegetable stock then cook until softened and puree into soup.
Gullah Farmers Cooperative Association
Copyright © Gullah Farmers Coop


Slow Food in Hungary
The first Slow Food convivium in Hungary was founded in 2002, and by 2006 the number of conviviums has increased to six.
The groups have been formed in regions where traditional agricultural products
and food specialties are still a matter of course, but in the context of
fast-changing economic and trade practices, have become less prevalent.
For this reason the primary objective of these convivium is the preservation, maintenance, documentation and introduction to a wider audience of these typical products.
According to widespread opinion Hungarian fruits and vegetables are especially flavorful, and it’s gastronomy is rich is food delicacies. Among the many varieties of wine there are some unique specialties. For foreign visitors Hungary offers many interesting and delicious tastes. Among the many products several are known worldwide: paprika, the grey cattle breed, the mangalica swine breed, goose liver; the exceptional sour cream and cottage cheese, gulyás and pörkölt, stuffed cabbage, and strudel, not to mention wine from the Tokaj region.
With the help of the Hungarian Agrarian Marketing Center (AMC) a comprehensive study (an "ark of taste”) has been developed, containing the description, historical information and availability of 300 products typical products. The materials of this "Traditions, Flavors and Regions” program are available in book as well as a tri-lingual CD-rom format.
While this website is in Hungarian, a few things are easily deciphered:
Event calendar (festivals and other events) red dot on homepage
Hungarian conviviums blue dot on homepage
300 Hungarian products green dot on homepage


WELCOME to Uniglobal USA
Our Company, doing business as UNIGLOBAL USA based on the West Coast of the United States,
is engaged in the import and export of fresh and frozen marine products and its sales.
We are determined to continue delivering freshness and delicious flavor directly and speedily
as a food products distributor under HACCP food safety management system.
At the same time to contribute protecting the natural resources of this precious planet earth.
World's Highest Standard
We are located in Torrance California, which is 12 miles from Los Angeles International Airport.
As a direct importer of Fresh sea urchin from Mexico and Soft shell crab from Southeast Asia, we are offering superior items at the best price.
We are delivering to all of the states in US and all around the globe. With long years of experience and achievements, we
have many network of importer from around the world.
If you are looking for any product, please feel free to contact us.
We have a strong network especially with Japan, and we strive our best to provide fast & secure merchandise.


Today, going to work was good for my soul.
On the way to work, I treated myself to a coffee from The Mill, a coffee shop located conveniently next door. Although my blog began as an ode to the better-ness of work with coffee in hand, this morning I remembered just how much better it is.
Vienna roast in my little Styrofoam cup, I dutifully labeled bags that would soon hold Cherry Chews, Sweet Finnish Licorice, and Salmiak Rocks.
About halfway through my coffee, the "Licorice Ladies" surprised me with birthday lunch. Talk about good for the soul! They brought a spicy Asian-inspired salad and pepperoni rolls for everyone to share. Because they know I love cold and sweet, they let me pick out two pints of Ivanna Cone's delicious ice cream--they even sang "Happy Birthday".
Today, it didn't feel like I was at work. We were eating good food, critiquing various icecreams and enjoying the simple pleasure of a birthday party. I've only been selling licorice for a few weeks, but they've already made me feel like I belong. That means a lot to me. And getting paid to work with such good company isn't bad, either.
And I'm not just writing this because they know about my blog now. I swear! That's just lucky coincidence.


NUTRITION 101 SEMINAR
Monday September 12th
Early Bird Fee (until Sept 4)
Cost: $89 +gst
After Sept 4
Cost: $109 + gst
Get a grasp on your nutrition and eating habits.
This seminar introduces individuals to phase one eating; where we will teach you how to fuel your body for loss loss, balanced hormones, boosted metabolism, and physique transformation success!
Metabolic Typing Nutrition Advisor and Kinesiologist, Chad Brandt, will teach you about how much food you should be eating for your body type, training regime, and metabolic rate.
You will leave this seminar with: block/macro food bank sheets, training day meal plan, rest day meal plan, and the knowledge to help you build additional meal plans and guide your healthy lifestyle moving forward!
What people are saying about this seminar:
"I was becoming overwhelmed with counting macros and would constantly 'give up'. Chad has developed a great system that helps me enjoy the variety I like, eating an appropriate amount of food for my body type, and keeping no food off limits. This plan is easy to follow!"
"I'm already down 10lbs since starting with the Nutrition 101 guidelines!"
"Chad presents the information in a way that makes it easy to start IMMEDIATELY! I could go home and make my meals with foods that Ialready had inmy house."
"No longer am I making one meal for my kids and something different for myself. This is too easy!"


- This event has passed.
TX Tuesday – Smoked Burgers & Smoked Mac n Cheese
May 10, 2022 @ 4:00 pm - 8:00 pm
Join us 4-8 PM for a super juicy & fresh Smoked Beef Burger with lettuce, tomato, onion and a side of Smoked Mac & Cheese + one other regular side (BBQ Beans, Wiggy Slaw, Mac Salad or Potato salad)!
Get this yumminess while it lasts!


Taste of the Middle East
Karawan Tahini - Our Tahini- Is Simply the Best on the Market
Tahini is a super food with healthy fats, no cholesterol and no preservative
Tahini the only one being made from sesame seeds ONLY by stone
Tahini is the only one that is not separating - no oil at top and no residue in bottom .
Tahini is considered energy food - good for athletes, pregnant women, and children's development
Karawan Tahini contains only the sesame seeds- nothing else!


Shree Datta Milk Pvt. Ltd. Is manufacturing Butter Milk. The Butter Milk is popularly known as "Thandak". It is best for digestion and used mainly in summer. It is added with salt and masala.
Shree Datta Milk Pvt. Ltd. Is the supplier of various types milk and milk products under the registered trademark Sham. The Butter Milk is available in 200 ml polypacks. It is made by homogenized curd.
Butter Milk - Indian Products Directory


Usher the addictive tastes of RUMEBakes into your home! Make our cake mix a staple anytime a celebration is on the horizon. Our products use quality ingredients and supply easy to use directions.
Vanilla Divine Cake Mix
Prepared using our baker’s recipe, the mix is light, fluffy, moist, and full of vanilla goodness. Various sizes bake up to:
- Large – ~ 24 cupcakes; 8-10 inch Bundt cake; or 6 -8 inch cake
- Small – ~ 12 cupcakes
It’s a straightforward mix made in the USA — just add Water, Butter, and Eggs. Mix and enjoy.
Unbleached Wheat Flour, Cane Sugar, Milk, Corn Starch, Baking Powder, Sea Salt, Vanilla
Products are prepared and packaged in a facility that handles wheat/gluten, egg, milk, dairy products, and tree nuts (coconut)


What Do You Need To Know About The Instant Pot?
The instant pot is a wonderful kitchen gadget to have, but it's more than just a gadget. It's a full-on cooking workstation, and there are so many accessories that you can buy to help you make all kinds of delicious meals. If you're thinking about purchasing this type of pressure cooker, then it's time to learn more about what all it can do.
It was mentioned that an instant pot is like a pressure cooker, but it can also take the place of your slow cooker. As a matter of fact, it can be a rice cooker, warmer, yogurt maker, steamer and much more. Let's say that you forget to take the food out of the freezer. Well, you can actually cook the frozen food using your instant pot. That's one of the many advantages.
Sometimes we are short on time and need that extra help getting meals prepared. Not only can this type of pressure cooker help you when it comes to cooking frozen food, but it can get the cooking done much more quickly in general. With a perk like that, you might expect the food not to taste as good, but the opposite is true.
You can expect the food to be very flavorful, and that is great. And to boot, the food retains more nutrients than it would if it were cooked on a stove or in the oven. You also get to cook everything in one pot, and you're talking about cooking to perfection. What if you could get the cooking done in a few minutes vs 30 minutes?
That would certainly be great, as it could save you all kinds of time when cooking dinner and other meals as well. An instant pot is considered to be safe to use, too, so you're talking about a convenient cooking method. What might really get you thinking, too, is looking at recipes that you can make using this type of equipment.
Not only is it safe to use, quick and delivers tasty food, the instant pot is also very user-friendly in general. It is easy to use, and it can be a great helping hand in the kitchen. One thing you need to know is that you might want to buy some extra seals. People say that the seals wear out over time, and so you want those extra seals.
There are the pros and cons of having an instant pot and cooking with one regularly. Yet the pros really add up to these pressure cookers being a huge benefit. There are maintenance issues with other cooking equipment in the kitchen, too, so the issue with the seals doesn't mean there are going to be major problems when using your pressure cooker.
The instant pot isn't loud like the old pressure instapot cookers used to be either. You're talking about a piece of cooking equipment that you're going to enjoy using all the time. You might even end up cooking with your instant pot every day, and it sure would be fun.


Y’all! This macaroni salad never disappoints. Seriously. It is absolutely delicious!
Back in the early 2000’s I learned about this recipe from my mother in law (RIP Sally.) She would always make this whenever we had a family cookout. It was definitely a staple when it came to summer gatherings.
My mother in law was an excellent cook but never thought so herself. I used to tell her all the time how yummy her cooking was and she would just say, “Nah, it’s just okay.” Umm, no it wasn’t, it was phenomenal and super delish! I always complimented her cooking and made sure she knew it was loved!
One day, Sally taught me how to make it and I was forever grateful because even today I still make this recipe. Not only to honor her, but because I know how much she loved it and how much others do too.
It’s a very simple recipe but it’s packed with flavor! I know she would want you and your family to enjoy it too.
Here’s the recipe!
One pound macaroni pasta
1 16oz jar Hellman’s Mayonnaise
1 large green pepper – chopped into small pieces
1 medium onion – chopped into small pieces
1 5oz jar green pimiento stuffed olives
1 2.5oz can sliced black olives
1/4 can of medium size pitted black olives
1 level teaspoon sugar
1 level teaspoon yellow mustard
Pinch of salt and pepper
My mother in law always said to chop up all the vegetables and add the olives into a zip lock bag and refrigerate for at least an hour before putting the macaroni salad together.
1. Fine chop onion and pepper add to zip lock baggie. Next strain the sliced black olives, green olives, and 1/4 can of medium black olives. Add to the zip lock baggie. Refrigerate for one hour.
2. Next, cook your macaroni as instructed on the package. When it’s done cooking, strain and rinse with cold water until macaroni is completely cooled off. In a large mixing bowl, add the macaroni then add the bag of veggies and olives and mix. Next, add the mayonnaise, sugar, mustard, pinch of salt and pepper. Mix well.
3. Refrigerate for at least one hour before serving. Mix first! ENJOY!
Feel free to follow me on Instagram @homecook_mama


Restaurant Week is a culinary event that takes place worldwide, and is all about fine dining at the best for less. During Restaurant Week, you have the chance to dine at top restaurants for a discounted set menu-price. Currently, Restaurant Week is held in 35 major cities around the world, such as New York, Amsterdam, Rome, Paris, Cape Town, Shanghai, Beijing, and Hong Kong. The first-ever edition was held in New York in 1998.
To enjoy the specially designed menu of Restaurant Week, you will need to make a reservation online at our event website, which will be opened to the public from Aug 24, 2017, 10:00 a.m. onwards. If you are worried that you will not have enough time to choose your favorite restaurant, we suggest that you become our VIP and have priority during Restaurant Week.
Event Date: September 14 - September 18, 2017
Number of Restaurant Partners: 55
We have teamed up with 55 restaurants around Kathmandu Valley.
Over the course of 5 days, you can select as many restaurants as you want to go to, and eat your heart out! The restaurants have been categorized according to their cuisine, and offer lunch and/or dinner at various fixed prices.
To browse through our list of restaurants, you can either search for the restaurant by name, location, or the type of cuisine you prefer.
You need to register your contact details after you select your preferred restaurant(s). After you register, you can screenshot the ticket, or it will also be sent to your registered email ID. Do not forget to carry this ticket on the day you choose to dine, as this makes it easier for the restaurants to identify your booking.
So, what are you waiting for? Hurry, make your choices and register, so that you don’t miss out on this rare opportunity to indulge your gourmet pleasure!


Step into the enchanting world of winemaking and embark on a journey that will awaken your senses and captivate your palate. Like a delicate dance between nature’s bounty and the hands of a skilled artisan, crafting rhubarb wine is an art form that invites you to unlock the secrets of this vibrant fruit.
With this step-by-step guide, you will discover the intricacies of selecting the finest rhubarb varieties, unleashing their hidden potential through careful preparation, and guiding the transformative fermentation process.
As time gracefully passes, your rhubarb wine will gracefully age, acquiring depth and complexity, ready to be bottled and cherished.
Related Video: "Easy Rhubarb Wine Recipe (Full Instructions)" by Lovely Greens
Finally, as you raise your glass to your lips, a sip of this ruby elixir will transport you to a realm where flavors intertwine and memories are made. So, embrace the allure of rhubarb wine and let its ethereal essence enthrall you.
Table of Contents
- Selecting the finest rhubarb varieties is crucial for making high-quality rhubarb wine.
- Monitoring the fermentation process and selecting the right yeast are important for successful wine production.
- Proper storage in a cool, dark place is essential for preserving the flavor and allowing the wine to continue developing and maturing.
– Pairing rhubarb wine with complementary foods can enhance the tasting experience.
Selecting the Best Rhubarb Varieties
When selecting the best rhubarb varieties for your homemade wine, it’s essential to choose ones with vibrant red stalks that are firm to the touch. This will create a stunning visual display in your garden.
Growing rhubarb in containers is a great option if you have limited space or want to control its growth. Varieties like ‘Victoria’ or ‘Cherry Red’ are well-suited for container gardening. These varieties not only produce beautiful stalks but also thrive in smaller spaces, making them perfect for urban gardens or balconies.
In addition to making wine, rhubarb can be used in other delicious recipes. Its tart flavor pairs well with sweet fruits like strawberries, making it a popular choice for pies, jams, and compotes. The vibrant red color of rhubarb stalks adds visual appeal to these dishes, elevating their presentation.
Now that you have selected the best rhubarb varieties, it’s time to move on to preparing the rhubarb for winemaking. By following the steps in the subsequent section, you’ll unlock the full potential of your chosen rhubarb, transforming it into a delightful wine that’ll impress your friends and family.
Preparing the Rhubarb
To prepare the rhubarb for making wine, you’ll want to start by cleaning and trimming the stalks. This involves removing any dirt or debris and cutting off the ends.
Once your rhubarb stalks are clean and trimmed, you’ll need to extract the juice. There are several methods for doing this, including using a juicer, boiling the stalks, or macerating them with sugar.
Cleaning and Trimming the Stalks
Start by grabbing a bunch of vibrant rhubarb stalks and give them a thorough cleaning, removing any dirt or grime with a gentle scrub. Cleaning techniques are crucial at this stage to ensure the preservation of freshness in the rhubarb, which directly impacts the quality of the final wine.
Take care to pay attention to the crevices between the stalks, as dirt can easily accumulate in these areas. Trim off any damaged or discolored parts of the stalks, as these can affect the flavor of the wine.
Once the cleaning and trimming process is complete, you can move on to the next step, which involves extracting the juice from the rhubarb. This step is essential in capturing the essence of the rhubarb and will be discussed further in the subsequent section.
Methods for Extracting the Juice
Now that you’ve cleaned and trimmed the stalks, it’s time to explore different methods for extracting the juice, allowing you to unlock the vibrant flavors of the rhubarb and create a truly exquisite wine.
One method you can use is the pressing method. This involves using a fruit press to squeeze the juice out of the rhubarb stalks. The press applies gentle pressure, ensuring that you extract every drop of juice without any bitter flavors.
Another method is the boiling method. Here, you’ll simmer the rhubarb stalks in water until they break down and release their juice. This method is great for extracting a larger quantity of juice and can also help enhance the natural sweetness of the rhubarb.
Now that you have extracted the juice, it’s time to move on to the next stage: the fermentation process, where the magic truly begins.
First, gather all the necessary ingredients and equipment, because this is where the magic happens and you’ll be amazed at the transformation of rhubarb into a tantalizingly delicious wine. In order to start the fermentation process, you need to select the right yeast. Choosing the appropriate yeast strain will greatly impact the flavor, aroma, and overall quality of your rhubarb wine. Opt for a wine yeast that complements the tartness of the rhubarb and enhances its natural flavors.
Once you have selected the yeast, it’s time to begin the fermentation process. In a clean and sanitized fermentation vessel, combine the rhubarb juice with the yeast and any additional sugars or nutrients. The yeast will consume the sugars in the juice and convert them into alcohol through a process called fermentation. It is crucial to monitor the fermentation closely by measuring the specific gravity regularly to ensure that the yeast is fermenting properly. This will help you determine when the fermentation is complete.
To engage the audience, here’s a helpful table that outlines the ideal temperature range for the fermentation process:
|Temperature Range (°F)
Now that the fermentation process is underway, let’s move on to the next step of aging and bottling the rhubarb wine, where its flavors will continue to develop and mature.
Aging and Bottling
To get the best results, it’s important to properly age and bottle your tantalizing rhubarb creation, allowing its flavors to develop and mature.
After the fermentation process is complete, it’s time to carefully transfer your rhubarb wine into bottles. When it comes to bottling techniques, cleanliness is paramount. Make sure your bottles are sterilized and completely dry before use. This will prevent any unwanted bacteria or spoilage from occurring.
To preserve the integrity of the wine, consider using dark-colored bottles to protect it from sunlight, as exposure can cause off flavors and spoilage.
Once your wine is bottled, store it in a cool, dark place to allow it to age gracefully. Rhubarb wine typically benefits from aging for at least six months, but longer is even better. During this time, the flavors will meld together, resulting in a more complex and enjoyable taste.
When it’s finally time to enjoy your rhubarb wine, you’ll be rewarded with a delightful beverage that showcases the unique tartness and subtle sweetness of rhubarb.
Enjoying Your Rhubarb Wine
Once your tantalizing rhubarb creation has aged to perfection, it’s time to savor the delightful flavors of your homemade wine. The process of making rhubarb wine may have been meticulous, but the reward is worth it.
To fully enjoy the unique taste of your rhubarb wine, consider pairing it with complementary foods. The tartness of rhubarb pairs well with creamy cheeses like brie or camembert. You can also enjoy it with grilled pork or chicken dishes, as the acidity of the wine cuts through the richness of the meat. For a lighter option, try pairing it with a fresh salad topped with goat cheese and walnuts.
When it comes to storing your rhubarb wine, it’s important to keep it in a cool, dark place. This will help maintain its flavor and prevent any spoilage. A basement or wine cellar is ideal for storing your bottles of rhubarb wine. Make sure to store them horizontally to keep the cork moist and prevent it from drying out. Additionally, avoid exposing the wine to fluctuations in temperature, as this can negatively impact its taste.
With proper storage, your rhubarb wine will continue to develop and mature, providing you with a delicious beverage to enjoy for years to come.
Frequently Asked Questions
What are the potential health benefits of drinking rhubarb wine?
Unlock the potential health benefits of rhubarb wine, a hidden gem with antioxidant properties. Sip on this ruby elixir and let its healthful qualities flow through your veins like a vibrant river of vitality.
Can I use frozen rhubarb instead of fresh rhubarb?
Using frozen rhubarb instead of fresh in the wine making process can yield benefits. Freezing preserves the flavor and nutrients, making it a convenient option. The taste and quality of the wine are not compromised.
How long does the fermentation process typically take?
The fermentation process for rhubarb wine typically takes around 2-4 weeks. The best temperature for fermentation is between 70-75°F. Maintaining this temperature ensures a smooth and flavorful wine.
Can I add other fruits or ingredients to enhance the flavor of my rhubarb wine?
To enhance the flavors of your rhubarb wine, you can experiment with alternative ingredients such as strawberries or oranges. These additions can add depth and complexity to the wine, creating a more enjoyable and unique tasting experience.
How should I store my rhubarb wine to ensure it stays fresh and flavorful?
To ensure your rhubarb wine stays fresh and flavorful, employ proper storing techniques. Store it in a cool, dark place with a consistent temperature. Avoid exposure to light and fluctuations in temperature, which can compromise flavor preservation.


Does anyone else love Pico de Gallo as much as I do? Seriously I could eat it with a spoon. It is one of those versatile foods… condiments? that goes with almost anything. Breakfast, you can put it on eggs, with avocado on toast, in an omelette. You can eat it with chips, on chicken, in quesadillas and tacos, in a salad, on potatoes, poutine topping or on rice. The possibilities are truly endless.
On to the recipe!
PICO DE GALLO
1 White Onion
1/2 Bunch of Cilantro
1/2 tsp salt
After you chop all of the ingredients in smaller than bite size pieces, juice the lime and add the salt then mix thoroughly. Let sit in the fridge for a few hours before you use and use within a few days.
Do you love Pico de Gallo as much as I do? leave a comment below with your favourite way to enjoy it … even if it is just with a spoon.


Current Obsession: Still gardening
I got a famous All New Square Foot Gardening: Grow More in Less Space!
book by Mel Bartholomew. I heard about it before, but never paid close enough attention. Now however, it goes right in with my obsessive garden planning. I like his idea about saving space, money and avoiding over planting, which I often do (all those radishes and turnips going to seeds ). The idea that attracts me the most in his new book is "Mel's mix" - 3 equal parts of compost, peat-moss and Coarse vermiculite. Our soil here is terrible and ridden with weeds. I want to start a compost pile and try this mix in new garden beds. More info about Square Foot Gardening is on his website http://www.squarefootgardening.org/ though I really disliked that site's design.
Anyways, my goals for upcoming spring are:
1. Prune my trees and bushes on time, meaning this week!
2. Plant grapes, asparagus and rhubarb, may be blueberries.
3. Fix and replant my strawberry bed.
4. Rotate my crops on seasonal basis without letting my spring crops go to seeds.
5. Avoid over planting.
I guess that's about it. As soon as I feel better - cough, cough (hate that flu!), I need to get on it.
Daily recipe: Crock-pot chicken thighs with onions, carrots and parsnips.
I tried the recipe from "Costco Connection" magazine, before, but it used acorn squash and fennel bulbs in the original. My family ate the chicken, but refused to eat the vegetables. So I still made the chicken the same way - salt, pepper, put in flour and fried on all sides. But I substituted squash and fennel with carrots, onions and parsnips. I cubed the veggies and slightly cooked them in the same skillet. I put them on top of chicken in a crock-pot and poured 1/2 of a cup of chicken broth and 1/2 of a cup of apple juice added some thyme and set it on high for 6 hours. We ate it with rice and this time all the vegetables were eaten as well as chicken.


Berlin's local food system at your reach
of German consumers want to eat more local products, but in general, local food systems have less infrastructure and convenience, and product diversity is limited when compared to imported produce.
"I struggle to find products in variety (e.g. different types of tomatoes) that are grown locally. Adding to that, having the information of what is available and where is not easy when you need to plan meals ahead"
Food Start-Up Founder, Berlin.
"Farmers' markets are often too far and the opening hours do not fit my schedule."
Expat living in Berlin.
Let's HYVE Local!
HYVE Local is a collaborative digital platform that makes local and seasonal eating and cooking easier for canteens in schools, kitas, and workspaces, by matching local produce with recipes. HYVE Local addresses the convenience and creativity gap within the local and seasonal food system.
We envision a world in which food sovereignty and community are at the core of food systems, connecting farmers, producers, consumers and nature.
Is to promote convenience, innovation and transparency in European local food systems, through solutions rooted in sustainability, regenerative agriculture, and collaboration with farmers, non-profit, public institutions and private companies.
Amélie is an agronomist specialising in agroecology who advocated for agroecology at COP25.
Victor is an architect specialising in sustainability with experience in sustainable food systems.
Get in touch with us!
We are looking for people to help us develop the platform:
Contacts from canteens, kitas and schools that may be interested