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Bulking nutrition calculator
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|207 D Street|
|Lunch: Mon-Sat 11:00am-3:00pm|
|Dinner: Mon-Thu 3:00pm-9:30pm,|
|Sun 12 noon-9:30pm|
Their prices are competitive, especially for lunch — lunch specials include rice (fried or steamed), soup or salad, chow mein, and an entree for $4.75 - $6.25. Most chicken and beef selections cost between $5.00 and $5.25. The soup changes from day to day - it's egg flower soup on Tuesdays/Thursdays and hot & sour soup on Monday/Wednesday/Friday. The lunch environment is somewhat informal. Almost any given day you will find a large group of college students around one of the larger round tables laughing and having a good time. Service during the lunchtime hours leaves a lot to be desired — don't expect speedy service or water refills! At times, the waiters even act like it's a bother just to serve you.
The dinner environment is much more formal and quiet. Prices for dinner are more expensive but servings are much larger. Almost all Soups, Tofu, Vegetables, and Appetizers cost $4.00-$6.00. Pork, Beef, and Chicken entrées typically run between $7.00-$8.00 and Seafood dishes average between $8.50-$11.50. Dinner service is fast and attentive. If you don't want to eat there you can also place an order to go and get 10% off.
Want to avoid trouble while eating and/or drinking here? Check out the Bar Taboos page before entering.
Quite a number of people have noted what they believe to be unauthorized charges/tips, typically in very small amounts (ranging from cents to a dollar or so). Although annoying, this practice is common in some restaurants. When authorizing your card, the restaurant places a hold for an estimated price, before the customer indicates how much tip they are leaving on the receipt. The charge should be corrected in a few days when the final transactions are submitted by the restaurant. Before launching a complaint, be sure you waited a few days before checking your bank statement.
- Reviews from 2005 ~ 14 comments
- Reviews from 2006 ~ 6 comments
- Reviews from 2007 ~ 29 comments
- Reviews from 2008
2009-01-01 14:14:33 The Hunan is awesome! I am a big fan of their Hunan Beef and their Honey walnut shrimp. I prefer to go for Lunch because they have their Happy Luncheon where you get a main entree, side of chow mien (which is so good), side of rice (fried or steamed) and a cream cheese wonton. The best part though is the soup included in the luncheon special. I am a big fan of their tasty soups, oh and the salad is great too. I can never quite decide on soup or salad so I usually just get a salad as well :) Dinner isn't too bad of a deal either as they have a similar option to lunch. Overall the Hunan is prob. some of the best chinese I have had. GO TRY IT! —hazeleyes16
2009-02-09 03:10:37 I love coming here for lunch on MWF because they have hot and sour soup on these days. For $6, you can quickly get a large meal. Although everything taste pretty similar, I still think the variety of items you get is worth it. Seems like people complain about customer service since there's only a few people serving a bunch of tables, but as long as I get to order and get my food on quickly, I'm happy. I'd rather have them leave me alone while I'm eating anyway. They do refill your water often. This is my favorite Chinese place for lunch! —TonyaNN
2009-02-14 16:02:01 I think that while the prices for lunch are really good, the level of customer service (or lack thereof) was just too terrible to warrant another trip back. I really only go for the "crab" meat fried wontons but I think from now on I'll just get it to go. I had to wait for the host to even bother looking up from his newspaper to get seated and the waitress started walking away before we were even done ordering. When our food got to the table, we realized they messed up half of our order. Service this terrible didn't even deserve the 35 cents I left. The quarter could have been put to better use doing laundry! —AliceW
2009-02-21 18:57:47 The worst customer service I have ever received at a restaurant —Jtom23
2009-03-01 20:58:14 I would only go for their cheap lunches. As many have mentioned, their service is below par... But then again, how much more can you expect from a 5 dollar lunch. —renee415
2009-03-08 16:02:09 Not crazy about the food here, but eh...
2009-03-08 16:47:10 In short: If you are willing to endure bad service for great (albeit Americanized) cheap food, this is the place for you. I went last night as one of a party of five, including some non-students. We had to wait for about five minutes, but that wasn't a problem. The waiter took our order, we waited for about thirty minutes with not a trace of food, not even the soup we'd ordered. Meanwhile, two parties that had been seated after us had been served. We flagged down a waitress, who told us very promptly that our waiter had left our order in his pocket and forgot to place it- interesting that she knew this and didn't bother to tell us. Our waiter came back to our table, offering us free soda about five times before he finally got the hint and walked away. When he brought the food out about fifteen minutes later, he had the order wrong. The food itself was excellent, though. MAJOR HINT HERE: If you order something with meat and vegetables (e.g. Mongolian Beef, Sweet and Sour Shrimp), they seriously skimp on the meat and put in as many veggies as they can, so ask for no veggies if you know you like Mongolian Beef and lots of it. We had planned not to tip, but one of my friends felt bad and left three dollars, about 7% of our $45 bill. Hopefully that got the point across. The food is good and so are the prices, but the service is awful and I feel like we got the short end of the stick mainly because we are undergrads and they think we'll wait for anything. —acparsons
2009-04-10 15:26:12 While the food was great, this place EASILY had the worst service of any restaurant that I've been to since living in Davis. When my friend and I were seated we waited 10 minutes to get just water and menus, which were only given to us upon request. I requested tea as well, and they brought 1 cup for 2 people. The food came out in an average amount of time and tasted good. After we were done and went to went to pay for the meal, we requested that the check be split. The person working the register said..."I guess" and then proceeded to lecture us on how hard we were making his job, and that when we "got out into the real world" we would understand this. Both my friend and I have worked in the restaurant industry for a number of years and understand that it takes no more than 30 seconds to split a two person check. It was almost enough to cause me to go back in and remove the tip from the table.
Long story short, if you want the food, get take out, because the customer service is absolutely horrible. —davisreviewer
2009-04-18 15:18:43 Orange chicken. OMG so good. —CodyDuncan
2009-04-26 18:37:37 A few simple things to remember here - first, don't expect great service when your meal costs $5. Second, short of you witnessing the waiter spit in your food, NEVER omit a tip (and 7% might as well be 0%) - this will only make service worse. Last, remember: the food is cheap. They don't make their money splitting checks. They make them by turning tables. Although the cashier might gripe a little, I've never experienced true rudeness from any of the staff. Like most servers, they're probably overworked and under-appreciated. Just my two cents, FWIW. —BigRedGiraffe
2009-05-04 16:20:06 Good food with good prices. Try their special lunch, especially the honey crispy walnut shrimp, yummy! —thtly
2009-05-04 16:22:23 When I ordered the fried wonton, I expected to have some meat. However, they're just the fried wonton wrappers. They should've stated that in their menu. —thtly
- I always was under the impression that fried wontons were just the wrapper, anyways. I've never seen a restaurant offer fried wontons with meat before, although that would be interesting to try. brookeb
2009-06-16 12:46:01 They had a rat problem in their old location. There were dead rats in the kitchen area when the space was demo'd in April. After they moved out you could see the rats crawling around the empty space. Saw it with my own eyes. Never again will I eat at Hunan. —jimb62
2009-06-22 20:16:38 Hunan is the worse place to eat! Do not go there, they have bad customer service and treat their customers like S**t —Karina
2009-07-14 20:35:46 How do they get their food out so fast? Makes me wonder, even though it is delicious! Customer service sucks tho! —davisgirl10
2009-07-16 21:31:41 It takes awhile to get your food after you order it even when the restaurant isn't buisy. However, I do love their lunch specials. —BryceH
2009-07-24 10:14:30 The new location is a bit nicer, and oddly enough, the host and waitress (who I think are the owners?) were more friendly here than at the previous location. The food quality has gone downhill, though, which is sad because it was already deliciously crappy and cheap haha. I wouldn't even pay the ridiculously cheap $6.50 or whatever it is now. The last couple of times I've been there (new and old location) the noodles tasted weird. And for some reason, whenever I've ordered at night, the food has given me a huge stomach ache (but that's never really happened during the afternoon). My friend and I have discussed that maybe they use the same oil all day and so by dinner time it's really dirty and gross. —Kiran
"2009-07-28" Let me start off by saying that if you haven’t tried Hunan restaurant, then your truly missing out! Hunan offers some of the best quality Chinese food in the city of Davis, and at a reasonable cost. I am always looking to try new places to eat in Davis, and lets face it, as a college student, money doesn’t always come so easily.
Hunan is known for having some of the best-valued lunch specials in Davis. They offer lunch specials for just $6.50! As I skimmed over the lunch special section of the menu, I couldn’t choose a dish. There were so many options to choose from. One second I felt like having the general chicken, the next second I was craving the sesame chicken! Finally, I decided on the sesame chicken, with half chow mein and half white rice.
After the waiter took my order, I was given a pot of hot tea. I have never tried the tea before, but it was rather tasty. The herbal aroma and taste from the tea really sets you in a great mood for the meal. Hunan also gives you a salad as part of the lunch special. I was rather surprised that they offered a side along with the main course and tea. Although the salad didn’t appear to be anything special, it was very tasty. They serve iceberg lettuce, with honey mustard dressing. The honey mustard dressing has a nice sweet and tangy taste to it. Before I even finished my salad, my food had arrived. The service here is quite fast! The meal included a crab won ton, which was my first time having any type of seafood. I fell in love with these won tons. They were so moist and juicy, and when dipping them in the sweet and sour sauce, they were had a very authentic Chinese (Umami) taste. As I began to eat the main course, the chow mein was very tasty, and not too oily. The sesame chicken was cut into thin and crisp slices, and was very tender. The chicken was very tangy and had moderate spice to it. The white rice was simply as any white rice would be expected; it complimented the rest of the meal very well. If you like your food spicy, I recommend adding some of the chili sauce found on the table, which really brings the food to life. Overall, the food had a very authentic taste to it.
Lastly, the service here at Hunan is very good. The waiter, although she seemed to be rushing a little, was very prompt to replace my dirty plate, and constantly made sure my glass of water was always full. —simranhundal
2009-09-06 21:28:55 This place has horrible service. They guy took us to our seats and my mom and me just sat there for a really long time. We didn't even get our menus! When we left they didn't even notice us leave so some restaurant. —GuavaLava
2009-11-08 20:37:53 The lunch special is the bomb-diggity! served until 3 pm, only on the weekends. Perfect if you have between-class breaks. Service is usually quick and efficient, however, the waiters aren't very friendly. The best things on the menu are: sesame chicken, chicken salad (amazing dressing), honey walnut prawns, and crab meat wontons....we go here basically at least once a week, so its definitely good. —mrandmrs
2009-11-24 20:41:14 Best hot and sour soup in Davis (I have tried them all)! Certain members of the staff are a little rude though. Like the guy who works here and doesn't wear the proper outfit but thinks he can just be cool and wear jeans? What a douche! —JSlice
2009-12-01 16:39:31 The new location causes me to not like this restaurant as much as I used to. I probably won't be going there too much. I prefer the flaming wok in south davis. —jakedavis
2010-03-09 17:21:25 My bf and I went here this past weekend after the farmers market because we were looking for a quick,cheap sit down lunch. We received just that. The soup I got before my meal was quite tasty, i think it was eggflower soup? Anyways, it looked a lot better than my bf's salad he chose. Our entree's were served about 10 minutes after ordering, not bad! The food itself wasn't bad, I was surprised, for the price i'm expecting it all to taste the same but it didn't. I had the lemon chicken, it was tasty but had too much lemon sauce. The lady who took our order wasn't very nice, she got really snappy with me when I couldn't understand what she was saying because of her accent. Other than that it was a pretty good experience. I will return —TICKtacTOEtag
2010-03-31 00:12:00 Great food at a great price. Not great service with regard to politeness but usually they serve you pretty fast. The spicy soup is good and so is the lemon chicken. —tneeley
2010-04-12 00:17:30 Cheap lunches and decent food make me go back here regularly. Honey walnut shrimp, beef in spicy garlic sauce, and cream cheese wontons... yum. I also like the new location. —susiekim
2010-05-08 21:12:02 came here with a friend. Lots of food for little money! Although, i'm not sure if vegetable entrees are vegetarian. Food was pretty good. Food was served immediately and taken right away. Although it didn't feel rushed. Would have appreciated it a bit more if the waiter would have cleared the table and counted his tip AFTER we left. —Vero
2010-05-26 18:45:45 I've been eating at Hunan since I was a UCD undergrad nearly a decade ago. Back then, a huge plate of good quality food for $5 (the happy luncheon) was a godsend. The price has gone up to around $6 since then, and I'm surprised they still manage to keep it that low. The Hunan staff are some of the hardest working people I've ever seen. No matter what time of day or day of the week I show up, I always see the same people working. Sure, they aren't all sparkly sunshine, rainbows, and unicorns when they see you... more like sleep deprivation, sore feet, and nicotine withdrawal. That being said, in nearly ten years of patronage I have never gotten sick, I've always enjoyed the food, and I've sampled a very large portion of their menu. I can see how some people might take exception to their customer service, but I go to Hunan for their cheap, reliable, and very tasty food. Yes, there are times I have to wait a while for my food to arrive, but never so long that I don't feel like it was worth the wait when it's in front of me. Concerning the previous comment about rats: Isn't there flawed logic in saying that you'll never eat at Hunan's new location because rats were allegedly seen in the vacated previous location of the restaurant?
2010-05-28 15:32:17 The lunch specials have gone up $.50. —strawberry
2010-06-02 14:45:10 food is nice. Service is so so. Its cheap and it feeds me so im happy with this place. —PaulV
2010-06-07 00:38:00 LUNCH SPECIAL IS THE WAY TO GO! —melamazing
2010-06-16 17:16:53 I love their food because it comes with a big portion. Also, the service is good. The hot & sour soup and kung pow chicken is very yummy. Another dish I like is steamed fish because it's very fresh. —Jiahui
2010-07-16 17:18:21 This is my son's favorite restaurant. The General Chicken is very good. —JasperD
2010-09-03 15:15:08 GREAT PLACE TO EAT, lunch or dinner!! totally affordable prices —thtly
2010-09-13 20:48:02 Oily food with lots of fat and virtually no flavor. Nice people but disappointing food and no ambiance. —jsg718
2010-11-04 10:36:57 Last night they almost overcharged me by $10.00. Good thing my 10 year old happened to add up the bill before I paid it. —JasperD
2011-01-24 12:35:09 great food at great prices, but recently did not enjoy the walnut chicken (they should warn you about the buttery, creamy sauce they douse it in) —tneeley
2011-02-27 21:48:58 Tried this place for the first time a week or two ago. I must say the fried rice was okay, the chow mein surprisingly good even though it was just noodles (the chow mein I am familiar with has sprouts in it as well?). I had the crispy honey walnut shrimp and was disappointed in the amount of shrimp I got. I only got maybe 8 of them. Probably will not order that dish again, but will go back if I want Chinese food, although this is a tough rival to Silver Dragon, where I feel you get much bigger portions. —redbike
2011-06-06 13:56:12 I've eaten here so many times in the last two years that I've lost track. Sesame chicken is my go-to because it's consistently good and the sauce is awesome with everything it leaks into (ie rice and noodles). Lemon chicken, walnut chicken, and general chicken are also safe ventures. I'm overwhelmingly guilty of being part of the "large table of college students" being rambunctious and bordering on obnoxious. Surprised they still tolerate us (though we do bring fairly consistent patronage and usually end up seated away from the room of more normal people). Don't think I've ever eaten there at the beginning of the lunch hour - usually near the end, when there are fewer people and service is faster. The staff is polite but usually rushed. They're well-seasoned with ringing up a split check by now, so groups of ten have never been a problem.
Not really a restaurant to bring your family if you want to show them the fine-dining side of Davis. The lunch hour attracts more of the starving broke student ilk. But overall, I'm always happy with the price of the meal compared to its quality and quantity (I have a black hole where a stomach should be but most of the people I eat with will box up half of their food for later). My "worst" experience yet has probably been my forgetting to ask for a pair of chopsticks and having to eat with a fork (though it does say something about server scarcity). —JaniceW
2011-07-30 02:12:13 this was my 2nd time eating here. Got the braised whole fish again and it was pleasant just like the first time, if you like whole braised fish that is. It's actually quite tasty. I also had the mixed veggie with tofu, pork with black mushrooms and seaweed egg flower soup.
I didn't know that the usual seaweed egg flower soup is dark in color like there's soy sauce added to the soup base. I thought it's usually cooked in a lighter broth with the addition of starch for its thickened consistency. The soup is ok but lost a lot of that seaweed aroma/flavor.
The braised fish was decent. With it's crunchy skin and moist white meat, it was quite pleasant.
The mixed veggie with tofu was disappointing because the veggies tasted old and none of it tasted fresh. The aged veggie taste was masked by the sauce that flooded the bottom of the plate. But for just a little over 6 bucks, i can't really complain but i wish they still used fresher ingredients considering Davis is pretty much a farm town.
The Pork with black mushrooms looks almost identical to the plate of mixed veggies. The only difference is that there's pork, black mushrooms and a few other veggies not in the other dish. Other than that, it all looks the same with the same sauce.
Service was actually quite decent with a friendly staff but due to the quality of food, I will not return. I believe that even if a restaurant is not as expensive, they can still use fresher ingredients to make a pleasing meal. sadly to say, I will no longer return —C.Ling
2011-08-29 15:39:33 Hunan is the best. I go once a week and I can't get enough. —Anony252
2011-10-03 17:48:02 The best option for Chinese food in downtown. Nice big portions and a great lunch deal. Service is friendly. —smartgirl
2012-12-30 22:07:08 I really like the food here, but the customer service is often disappointing. Almost always get my food to go. —AlexLN
2013-02-13 18:46:01 I ordered take out for dinner. It's not that cheap or all that good. It was quick and hot, though. I suppose I'll be continuing my search for delightfully trashy Chinese food around Davis. —rhamm
2013-02-14 19:22:44 Customer service is horrible! The guy at the front desk is so rude and a racist. He has special treatmwnt for some! The guy is sooo rude and has a bad attitude!! —Yess
2013-04-28 10:43:33 Love this place!!! Happy Luncheon is the best lunch deal in Davis!! —EmmyThill
2014-07-10 15:57:36 The food is good. However, as the Charges section stated, seem like the minor charge annoyance still exists. I'm not sure if it's because the cashier can't remember the price right, or they purposely just do a little extra charge for their own benefit. If it's for their benefit and greed it's almost like stealing, just imagine every time when your charge should be 15.14, they charge you 15.2, I guess a little amount, they think you won't notice, but how about after 5 or 10 times, bad for business. Then sometime, when order To-Go, it says 10% off, but they just take out the tax charge and consider that as 10% off, hello, Davis tax rate is 8%, not 10%, see stealing right there. I guess everybody resorts to all kind of way to gain money now a day. SIGH —Cyclonus
2014-07-15 09:43:52 Another thing I noticed recently is the un-freshness of certain dish Hunan provided. I'm not sure if this is ongoing already, but example is usually when something has shrimp, pork or some kind of meat in it, you can end up taste something bad(or something smell bad in it); I bumped into this situation once recently when I ordered their take-out, and while I was dinning in the restaurant, I have heard at least 2 tables of customer complain about such issue to the waitress, the waitress/waiter will of course take that dish away and offer an excuse; either way, I think this is already more than enough to be a problem of Hunan. As food business, I believe fresh preserve measure is a very important factor, since if this measure is not perform well, it can lead many seriousness such as health problem and such. As a matter of fact, I think it's unacceptable to even have such problem in a restaurant, any restaurant with that problem needs to be shut down, but that's just me. So, I'm not sure if Hunan is short on money so they start to use expired food material to save, they're just slacking off, don't care, or whatever it is, this is something that someone needs to be aware of! —Cyclonus
2016-05-23 16:31:22 I have been a long-time (~10 years) fan of the lunch specials at this restaurant (so inexpensive, fast, and delicious!), and have been coming once a week for the past year with friends. Unfortunately that all changed today when we received remarkably terrible service, didn't tip, and then were publicly berated by a new server (manager?) and told never to return. To summarize: Myself and two friends went to Hunan on Monday for lunch, as we have for a year. 1) The glasses all had something floating in the water, probably oil. 2) It took the server 15 minutes to take our order. (Remember place has always had famously fast service) 3) We waited 20 minutes for our food, and only one of three plates came out. 4) Since we told him not to wait, my friend ate slowly and eventually finished his plate. After he finished, another 15 minutes went by until I got my plate of food with no explanation or apology. 5) The third and final plate came 5 minutes after the second, and about 25 minutes after the first. 6) We walked up to pay at the front, I left a $0 tip and explained our dissatisfaction. The gentleman never apologized, but instead got into a loud argument basically saying that he deserved a tip because he walked our food out to us. I told him we were long-time customers who have always tipped well (I tip over 20% here because we really like this place and it makes the total even for my meal). He then said he was going to remember what we looked like and told us he never wanted to see us in the restaurant again. Conclusion: The restaurant has gone under new management a few months ago and the service has become terrible. The new wait staff are slow, serve unclean dishes, and are rude. I am sad to say that after 10 years of eating here, I can no longer recommend this restaurant to friends. —chickendinner
2016-08-04 23:21:28 Dreadful. Went once; never went back. —JamieJamison


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Sale Sold out
Regular price $20.00 USD
Regular priceUnit price per
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Due to the highly perishable nature of our products, all orders are shipped on MONDAYS to avoid weekend delays. Product design may vary. Also available in our storefront daily.


The next gold rush
“[…] Life is a business that does not cover the costs […]”
Arthur Schopenhauer, On the Vanity and Suffering of Life
Some readers may object to that saying and claim that life, just like stock markets, is a zero sum game.
Both statements are mathematically and economically not true when it comes to olive picking: The Creator (and/or Mother Nature for the atheists amongst you) does not charge a cost, tax or levy for every rain drop, the process of photosynthesis and every piece of olive picked. The olive fruit tree is maintained at minimal cost with huge benefits during every season.
I trust the reader was not mislead by the title thinking this is a newsletter on renewable energy - this piece will cover the latest available data on the olive season in Jordan.
Having a semi-arid Mediterranean climate, Jordan’s Rift Valley is the ideal fertile home for olive trees. Olive oil production has been active for the past 6,000 years and has not stopped.
There is an estimate of around 18 million olive trees in Jordan, 80% of which are still “active”, and 132 olive oil extraction plants, or “mills”.
Since the 1950s, the production of the average tree has nearly doubled to 15 kgs.
In 2019, around 155 million kgs of olives were picked across the Kingdom and 27 million litres of olive oil produced. On average, 80% of the olive picking goes directly to the mill for processing and 20% are pickled for consumption.
Due to a poor rain season in 2020-2021, the estimated production is said to be much lower.
So far, the municipality of Kerak has been the worst hit1, mainly from multiple heat waves, lower than usual rainfall, and pests (olive fruit fly2). Olive oil production is estimated to drop by 70%. The northern regions3 were not as badly hit but numbers are still coming in as the picking season started later than usual (waiting for that “first rainfall”).
Another by-product of olive oil processing is “Jift”. It is estimated that only 35,0004 tons of jift will be produced this year compared to 43,000 (average of the last 6 years), a drop of 18%.
Jordan is one of the top 10 olive oil producers in the world and is self sufficient in the olive/olive oil category:
Traditional farmers rely on the family to pick the olives. Other farmers rely on hired (foreign) labour.
Some farmers rely only the rain (بعل) while others rely on irrigation.
Some farmers have a biodynamic system to get rid of the olive fruit fly which include birds and other insects. Others use chemical pesticide.
Some farmers grow their olive trees next to other (fruit) trees. Others have a monoculture which is prone to fungal diseases.
At the end of the season, the farmer will have picked many bags of olives. They send their harvest to the nearest olive mill where for each 1 kg of olive pressed, 0.2-0.25 kgs of olive oil is collected. The farmer also gets 0.25 kgs of jift.
Assuming the farmer only has 20 trees in a 1 Dunum plot of land , every year they would expect to collect on average 300 kgs of olives. 20% or 60 kgs of that would be pickled. They would get 60 litres of olive oil worth 340 JODs and 60 kgs of Jift worth 5 JODs. This 1 plot of land is enough to cover the needs for 1 family in terms of food as well as for heating. Any excess production from additional plots of lands will be sold for a profit.
The Minister of Agriculture could look at Tunisia and the policies it implemented in the last decade that made it become one of the biggest net exporters of “green gold”, olive oil.
Another aspect they could focus on is on educating future farmers as well as raising awareness on maximising the uses of olive trees, olive fruits, olive oil and its byproduct “Jift” (mainly for heating).
In celebration of the olive season, I recommend picking up the latest release by Dr. Kamel Abu Jaber with the beautiful cover painting by Sliman Mansour from Books@cafe using this link.


Cooking at home can be a real challenge for some. Not everybody can become the next Gordon Ramsey or Nigella Lawson. It takes years of painstaking effort and a lot of focus and dedication for one to make it in any given industry.
Cooking is no exception. Thankfully, for those who have no clue where to start in the practice of the culinary arts, there are websites like Marley Spoon Australia that have recipe based meal kits that can be ordered online.
Using the Marley Spoon promo Code while ordering means that you can get these meal kits at a discount, and even have them delivered to your doorstep.
The Process of Preparing a Meal
You know how it is. Preparing a meal from scratch in the traditional way is incredibly lengthy and time consuming. It takes a lot of time and effort. The more complicated the recipe, the more is the time and effort that will be required to prepare the meal.
The traditional steps that are generally followed in preparing a meal include first getting all the needed ingredients together as per a meal plan or recipe.
Then you have to cut and clean each of the ingredients before they can be put to use.
The next step is to combine the ingredients in a number of steps or processes. This is outlined in the details of the recipe card.
Once you have followed all the instructions in the correct manner, you should have been able to prepare a moderately tasty meal.
Now let us compare this to the steps of ordering the meal kits on a website like Marley Spoon Australia.
Here you cut through all the steps of selecting, cutting and cleaning the desired ingredients as per the recipe you have chosen.
The meal kits provided by Marley Spoon Australia contain ingredients of the correct quality, size and weight. They are combined according to the number of servings desired.
The gross weight, net weight and date of packing as well as the date of best to use by are all stated clearly on the meal boxes. It is also well known that Marley Spoon uses only organic ingredients and produce.
All this combined makes Marley Spoon a favorite site for Australians every time they search for a meal online.
Many Interesting Choices
One other reason why meal kits of Marley Spoon are so popular is that there are many varieties of food choices on the website. It is quite likely that you will find something or the other that appeals to your taste.
There are a minimum of 45 recipes that are added every week, so you will always find something new to try. Marley Spoon has even tried to include some ethnic choices that are popular with certain segments of the population. For instance, Khowsey will be preferred by the Burmese, Chicken Tikka by the Pakistanis, Palak Paneer by the Indians and Steak and Potatoes by Australians and Americans.
Clearly you will be spoiled for choice when ordering from the Marley Spoon website. These meal kits can be had at a discount if you order them using the Marley Spoon Voucher Code https://www.marleyspoonfoodtours.review/marley-spoon-voucher-codes/.


Korma Sutra (Formerly Flavor of India) is the Authentic Indian restaurant in Kansas City conveniently located at 12112 West 87th Street Parkway Lenexa, KS 66215.
Korma Sutra simply caters you with the authentic Indian foods with the different flavors of Indian dishes combined with style, flair, and presentation. So come and join us, we even have online reservation; you can simply make us order. Come dine with us because where u dine matters!
Monday - Sunday: (7 Days a Week)
Lunch Buffet: 11:00 am - 2:30pm
Dinner: 5:00 pm - 10:00 pm
Mon - Fri: $13.50
Sat & Sun: $14.99
- Korma Sutra (Formerly Flavor of India) is the best Indian Buffet in Kansas. With a choice of 25 items. Selection varies from Veg / Non Veg Appetizer, Kabas Varieties, Tandorri Chicken,Goat Curry, Chicken Tikka Masala, Biryanis and many other mouthwatering items.
Phone: (913) 345-8774
Send a message


Welcome to Chef Paul's Truffles
Chef Paul’s legendary cuisine is yours for the tasting! From large special events to intimate evenings in your own kitchen Chef Paul does it all. Want to experience a clam bake or maybe a pig roast but don’t know where to start? Chef Paul can make it happen. And that’s not all, Chef Paul is renowned far and wide for his out-of-this-world chocolate truffles.
Come and visit New England’s own chocolate peddler at his new store in Brewster, MA today. You won’t be disappointed. Contact Chef Paul today.


Looking for a way to spruce up your next cup of water? Try adding mint infused ice cubes to your glass or water bottle!
Water and mint are so refreshing together! These cubes are also delicious in a glass of lemonade, cranberry juice, or iced tea! And, they're perfect for mojitos!
All you need to do is rinse, and then coarsely chop a handful of fresh mint leaves, and sprinkle them into your ice tray, fill with water, and freeze! If you want more clear ice cubes, boil your water first!


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The information on this site has not been evaluated by the FDA. LipoFuze is not intended to diagnose, treat, cure or prevent any disease. Results in description and Testimonials may not be typical results and individual results may vary. LipoFuze is intended to be used in conjunction with a healthy diet and regular exercise. Consult your physician before starting any diet, exercise program, and taking any diet pill to avoid any health issues. Products sold on this site are for personal use and not for resale. All orders placed through this website are subject to acceptance, in its sole discretion.


By Samoeurn Un and Arnaud Laillou
© UNICEF Cambodia/2015/Arnaud Laillou
Students of an NGO-run preschool testing different food supplements.
In Cambodia, many children aged between 6 months and 2 years do not receive the right foods to ensure they grow up healthy and strong. A recent survey showed that only one in five babies aged 6 to 8 months is fed the recommended minimal acceptable diet. A third of children under 5 show high levels of stunting, and a quarter are seriously underweight. One in 10 suffers from acute malnutrition.
Malnourished children can struggle with lifelong consequences, including impaired physical and cognitive development.
That’s why UNICEF partnered with Dr. Frank Wieringa, a Dutch researcher at the Institut de Recherche pour le Développement, to develop a nutritious, locally made food supplement to offer Cambodian caregivers the chance to add important vitamins and minerals to their children’s daily food intake.
In 2014, UNICEF conducted a field assessment in poor Phnom Penh communities and found that snacks comprise 6 to 7 per cent of total household expenditure. Dr. Chhoun Chamnan, director of the Department of Fisheries Post-Harvest Technologies and Quality Control, talks about the findings. “Yes, Cambodians love snacking! But most snacks contain high amounts of sugar and not much else. If a healthy alternative were made available for the same price, I am convinced that people would buy it.”
With Dr. Wieringa, we set out to find this alternative. First, we identified a Cambodian non-profit food company, Vissot, which is certified by the Ministry of Health to produce micronutrient-enriched local products. Vissot works with development partners to produce and supply inexpensive products to rural and urban communities that can influence the future nutritional status of Cambodian children.
What would the team produce? “We needed a product adapted to Cambodian taste preferences,” says Dr. Wieringa. “We couldn’t just adopt what we developed earlier in neighbouring countries if we wanted to reach our target population.”
And so the development of a fishy cube began.
The team created a food supplement consisting of fish, rice, mung bean, soy, oil, sugar and micronutrients, packaged as cubes. Ingredients were selected for nutritional qualities, local availability, cost and cultural preferences.
Would the snack be accepted? The partners conducted a study among a target group – dozens of children aged between 2 and 7 years old attending an NGO-run preschool in an urban slum in Phnom Penh.
Children noted a strong fishy smell and that the cubes did not look appetizing.
Building a better wafer
So, the team rethought the package. Given the high consumption of snacks, even among young children, Dr. Wieringa suggested adding the supplement to a wafer commonly produced and eaten in Cambodia. The assumption was that this would lead to higher acceptance since it looks more like a snack Cambodians would normally consume. In addition, coconut powder was added to improve the smell and taste.
Through acceptability tests we conducted, we found out that children found these wafers more palatable than the previous food supplement cubes.
Before introducing the crackers nationally in 2016–2017, we will test how effective they are. The tests will look at nutritional outcomes of children aged 6 to 17 months, along with pregnant and lactating women.
“These final tests are essential, as Cambodia is one of the first countries to use fish protein. Milk [or whey] powder is the animal-source food most commonly used in supplementary and therapeutic foods,” says Dr. Wieringa.
© IRD Cambodia/Wieringa
The food supplement developed and being tested by UNICEF, IRD and DFPTQ.
Animal-source foods added to complementary food are associated with improved micronutrient status, linear growth and non-fat mass gain. The World Health Organization recommends daily consumption of animal-source foods in porridge for children aged 6 to 24 months.
Milk and whey powders have to be imported into Cambodia, whereas fish is abundant and essential to the local diet, making it a palatable, familiar and cost-effective component.
At a later stage, and particularly for pregnant and lactating women, the snack may be produced in different flavours, such as pandan or chili, to attract different target groups. “It is essential for a social enterprise like Vissot to develop a range of products with the same base of raw materials and process, explains Vissot’s Managing Director Lyndon Paul. “It allows us to reach a bigger market and therefore reduce the cost of production.”
Once all tests demonstrate this product’s ability to stem malnutrition among Cambodian children, UNICEF will develop a business model to ensure the sustainability of this food supplement and make it available through social marketing models.
Through our combined efforts and expertise, we hope that soon all young Cambodians will be enjoying this delicious and vitally important snack, crunching their way to a healthier, happier future.
|Donate now to support UNICEF’s programmes worldwide|


“How to use a smoker box on a charcoal grill?’’ – Are you wondering about this? Well, you are not alone, we all are.
Meanwhile, summer time is drawing in closer to us, bringing with it the blistering heat, sweaty breeze, party nights, road trips and every other amusing blast, only waiting for you to rock.
However, if you’re like us, already exhausted from all the incessant amount of workload and social exposure, then summer time is definitely time of your own life. It’s when you start to look out for yourself and appreciate every little memory with your family.
Hence, backyard barbecue is totally a must, hey you FOMO. That’s the part that makes summer count. There are apparently so many things fascinating about it, from family gatherings after ages, seeing how fast your cousins have grown, to preparing food together.
It’s also when you prove yourself to be a resourceful brother/sister and not a kiddo as your father said.
Then first, keep reading to learn everything about how to use a smoker box on a charcoal grill.
How To Use A Smoker Box on A Charcoal Grill – Set Up The Grill
A charcoal grill contains in it every complex structure that you might not be able to name exactly at the first glance. But once looking into it, you can see that it’s all very familiar.
People still use the method of charcoal grilling in many regions, due to its affordable materials and quick set-up time. Plus, the charcoal does add a really distinctive flavor and smell to the flesh part, which satisfies many people’s tastes.
Here are all the materials you need to organize a charcoal grill.
- Charcoal grill
- Charcoal briquettes
- Grill brush
- Meat thermometer
Great grilling starts with setting up the equipment safely and perfectly for the perfect fire. Follow along these steps to build a charcoal grill:
1. Put the grill in a wide and open space.
This wide and open space should be in your backyard, or a place by the beach with lots of fresh air.
Prepare your charcoals.
Charcoal briquettes have medium heat and burn for a long time, while hardwood charcoals burn really hot and don’t last as long.
You can choose either the charcoal briquettes or the hardwood charcoals. But we often opt for the combination of them both, for the perfect flavor of hardwood and long burning time of briquettes.
Once chosen, the charcoals should be put evenly inside a chimney to the top, lying above some dry papers. Use a blowtorch or lighter to ignite the paper underneath. Then the charcoals can catch fire.
Wait for some time until the charcoals have some live flames on them and just start to ash over.
After that, put on your insulated barbecue mitts to grab the whole chimney starter and pour the charcoals down into the grill.
2. Put the upper grate into the grill and wait some time to preheat it.
Make sure the vent underneath the grill is slightly open, so that the fire has air to keep burning. Then cover the grill with a lid for about five minutes.
Check the temperature:
Place your bare hand about 15 centimeters from the grate to make sure there are both hot and cool spots.
If you can only hold for three or four seconds, that’s the hot spot, but if you can hold for six seconds or more, that’s the cool spot.
Take advantage of these spots to cook wisely.
These are the basic steps to set up your homemade charcoal grill. Let’s move on to the next part.
How To Set Up A Smoker Box On A Charcoal Grill
The charcoal grill is great, but it’s even greater to add some smoky flavors to your food with this amazing magical smoker box. Let’s take a closer look!
a smoker box can be quite handy
A smoker box is a box made out of stainless steel and has holes on every face to release the smoke. Also, this barbecue accessory is used for containing wood chips inside for a flaky flavor that will promise to blow you off!
Inserting it into the grill is comparatively simple, especially when you have made it out of the charcoal set-up, we would say. Follow our lead:
- Place your empty smoke box onto the upper grate and leave it for a couple of minutes to heat with the barbecue
- Carefully use the tongs to remove the lid out of the box
- Add some wood chips into it. Make sure the chips are put evenly enough to cover the bottom of the box.
Note: Some wood chips need to be pre-soaked slightly before inserting. So don’t forget to read the instructions of the products carefully.
- Close the lid of the barbecue for some time, so that the woods can ignite.
- When the woods catch fire, use the tongs to cover the lid of the box again. And then the chips should begin to smoke.
- Finally, put your food inside the barbecue grill, next to the smoke box. And you’re done! It’s simple as that, isn’t it?
Here is what you should note down in order to work with a charcoal grill in the safest way possible
First, keep the children at least two meters clear of the charcoal grill during the whole process in avoidance of any unexpected accidents.
Second, always use your insulated barbecue mitts when working with the grill as well as putting the food in and out of it.
And finally, never put a charcoal grill inside an air-conditioned room or a place with poor ventilation. The amount of carbon monoxide over time might suffocate you. Always put it in an open location outside.
Frequently Asked Questions
1. How best to pour down the charcoals into the grill?
There are mainly three ways to put in the charcoals.
– One, you can pour all the charcoals over half of the area of the grate. The food will be put on the other half. This close exposure to heat would give your food a nice searing and medium heat inside.
This method is often used for cooking steak and chicken on the bones.
– Two, you can try spreading the charcoals all over the grill area. The food would then be put on another grate on top. This method is suitable for vegetables and thin cuts of meat.
– For the third method called ‘ring of fire’, you are supposed to put an aluminum tray in the center of the lower grate, then spread the charcoals evenly around.
What the aluminum tray does is that it absorbs the heat. The food then would sit on the upper grate, which is similar to an oven.
This method is often used to roast the whole chicken or big lumps of meat.
2. What am I supposed to do with the ash leftovers?
Throughout the process of grilling, a lot of ashes are exposed as residues underneath. You need to sweep them clear for the air circulation.
And when you finish grilling, cover the grill with a lid until it’s warm enough that you can touch. After that, spill all the ashes into a bucket filled with water. Leave them overnight and throw them away.
3. How can I tell if my food’s okay to eat?
Use a meat thermometer. Take a dip into the meat and see. For instance, cook pork to 71°C, well done beef to 77°C and chicken slices to 74°C.
There is actually no such things called ‘perfect temperature to eat’. It’s just a matter of personal preference there. Try it for some time and figure out yourself!
That’s pretty much what you need to note so far for a dreamy homemade barbecue party.
Now, if any of your cousins ask you to teach them how to use a smoker box on a charcoal grill, don’t hesitate to show off your know-how, buddy!


Sep 1, 2014
New to Food Psych? Listen to this episode for a quick overview of the podcast and a guide to getting started! Whether you're new to the body-acceptance movement, recovering from an eating disorder, considering giving up diets, or already a hardcore Health at Every Size and intuitive eating fan, this podcast is for you!
(This episode was created in January of 2018; it's just marked with a 2014 publication date to ensure it shows up first in the podcast feed.)
Grab Christy's free guide, 7 Simple Strategies for Finding Peace and Freedom with Food, to start your intuitive eating journey.
To learn more about Food Psych and all our previous guests, visit christyharrison.com/foodpsych
Ready to make peace with food? Join Christy's intuitive eating online course!
How healthy is your relationship with food? Take the quiz and get free resources at christyharrison.com/quiz!
For access to Season 1 (September 2013 - May 2014), become a Food Psych Premium member!


Marin Country Mart is closed on Thanksgiving Day.
We are open Friday during regular business hours.
Come enjoy Friday Night Jazz, featuring the Joshua Smith Trio
Enjoy the best local and organic produce, flowers, pastured meats, seafood, organic cheeses, yogurt and milk, breads, baked goods (plus gluten free), nuts, confections, olive oil, jams and knife sharpening!! The brunch and lunch options are enough to make you a regular, and include the best grilled cheese, organic sausages & hot dogs from Belcampo Meat Co., organic soups & salads, sweet & savory crepes, and more! This is a rain or shine market, operating year round on Saturdays from 9:00 am - 2:00pm.
Market Entertainment - Saturday, November 29th
Children's Entertainment, 9:30-10:30
Arts & Crafts by SCRAP, 10:00-1:30
Pony Rides & Petting Zoo*, 10:00-2:00
Face Painting*, 9:00-2:00
Live Music, 12:00-2:00
*contingent upon dry weather
Come enjoy a special Saturday Night Jazz concert, featuring the Martin Diller Trio
Drummer Martin Diller "hits things for a living." He has performed with Wynton Marsalis, Terrell Stafford, Rufus Reid, Kenny Werner, Charlie Haden and many other prominent jazz musicians. Originally from the Bay Area, he performs throughout Los Angeles and San Diego and in the Bay Area when he comes to visit friends and family, like this Saturday! The Martin Diller Trio features Frank Silva (Sax), Josh Thurston-Milgrom (Bass), and Martin Diller (Drums).


Created in 2012, Pernod Ricard's Breakthrough Innovation Group (BIG) is a team of 10 people based in Paris. Its goal is to invent the future of conviviality by developing new products and services which will radically change and enhance the consumer's experience. Bright Creativity works with BIG to strategise and launch L’Orbe in Monaco and South of France.
L'Orbe is a range of gastronomic drinks. Each L’Orbe recipe has been developed in collaboration with Michelin-starred chefs and visionary mixologists, and offers the unique fusion of a delicate food ingredient and a fine spirit. The first recipe brings caviar from Gironde and Swedish vodka together in one bottle.
Exclusively available at Sexy Fish bar and restaurant in London, Bright Creativity is collaborating with L’Orbe to involve top establishments, Michelin Star Chefs, Mixologists, venues and create strategic partnerships with key partners. The drink can be enjoyed neat, in a cocktail or as an ingredient in a gourmet dish.
L’Orbe is made possible thanks to technology most commonly found in cosmetics – micro-encapsulation – which has since been adapted and patented by BIG. It protects and preserves even the most fragile of ingredients, allowing them to retain their physical integrity over time without degradation. When placed in contact with a liquid, the protected ingredient releases only its aromas, and keeps its colouring and particles from escaping. This natural aromatisation process allows for the mixing of ingredients that have until now been considered incompatible.


Switch from the conventional fried chicken this Christmas and try this spicy honey pot chicken.
It takes 10 minutes to cook and comes out moist and full of flavour!
4 chicken breasts cut into bite-size chunks
1 tbsp brown sugar
3 tbsp honey
1 tbsp minced ginger and garlic
1/4 c soy sauce
1 tbsp ground pepper
1 tsp Worcestershire Sauce
1 tbsp sesame seeds optional to top
2 green onions optional to top
2 tbsp cornstarch
1. Cut chicken breasts into large bite-size chunks and dice onions.
2. Put chicken and onions into the instant pot or pressure cooker.
3. Mix all other ingredients together (except the cornstarch) with a fork and pour on top of chicken.
4. Close the lid and steam valve and set Instant Pot to manual, pressure, high, 4 minutes.
5. Do a quick release and carefully lift the lid.
6. Put some of the hot sauce in a small bowl with the cornstarch and whisk together, then add back into the pot and stir.
7. Set pot to saute, normal and let bubble for a few minutes.
8. Allow sitting for a few minutes so the sauce thickens.
Serve spicy honey chicken over rice.


2nd Annual Food Drive
Gloucester City Library is holding a food drive in cooperation with the Food Bank of South Jersey from November 6th, 2017 through January 5th, 2018.
Please visit the Library with a donation of nutrituious, non-perishable food items.
A collection bin is conveniently located in the Library.
MOST NEEDED ITEMS
HIGH PROTEIN ITEMS
FRUITS & VEGETABLES
BREAD & CEREALS
WE CANNOT ACCEPT


crafting and creating a healthy, balanced, and beautiful life
Ice cream brownie biscuit croissant ice cream donut. Macaroon candy tiramisu tiramisu jelly-o sweet roll cupcake topping. Sesame snaps danish caramels oat cake powder chocolate macaroon cake. Biscuit chupa chups candy canes caramels.
Creator & Maker of all the fun projects!
Oat cake wafer candy canes candy canes powder apple pie macaroon. Tootsie roll dragée candy sugar plum halvah caramels muffin lollipop. Jelly-o sugar plum donut brownie liquorice powder candy cotton candy muffin. Pastry biscuit sweet carrot cake brownie.
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Archangel Raphael Prayer: Harnessing Divine Healing and Guidance, the medicine of god. Archangel Raphael, often referred to as the “Divine Healer” or “Angel of Healing,” is a powerful angel being known for his benevolent presence and the miraculous assistance he provides to those in need of god’s healing. He helped young tobias to be guided…
Manifestation Mastery: Unleashing the Power of Affirmations – How to Manifest Affirmations In a world filled with stress and uncertainty, it’s no wonder that people are seeking ways to take control of their lives and manifest their desires. One powerful tool that has gained popularity in recent years is the practice of manifestation, often coupled…


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Outdoor gear rental, sales and service
Eco Tours, Train Rides, Whale Watching, etc
Winery / Restaurants / Food Trucks
Point Pleasant Boro, Ocean County, NJ
Formerly known as The "New" Country Bakery, DeLuca's House of Cakes is committed to providing our customers freshly...
Point Pleasant Beach, Ocean County, NJ
Frye Brewing is a family owned brewery. The Taproom is open with Full and half pours as well as flights.
Bay Head, Ocean County, NJ
Here at Mueller's Bakery you will find fresh, hand-made baked goods. We are a full line retail bakery selling ever...
No palm trees or umbrellas in our drinks. Just good beer made in the heart of the Jersey Shore.
Warm, fresh, made-to-order donut shop in Point Pleasant Beach, NJ. They offer private events, school fundraisers, a...
Brielle, Monmouth County, NJ
Mariner's Cove Restaurant is located in Brielle, New Jersey. They are well-known for their extensive menu of over 2...


The Nathe family has operated Riverside Farms in Elk River since 1980. They farm 450 acres of sweet corn, cabbage, green peppers, summer and winter squash, and pumpkins. They take pride in the extremely high quality of their products, labeling every box, “Quality that Counts.” Concern for future generations has prompted them to use environmentally friendly farming methods, including proper land stewardship. Their produce is sold/used at many locations such as Cub, Lunds and Bylerys, and Subway.
In addition there are seven greenhouses for wholesale and retail flower sales.
Our team is dedicated to providing the best possible service and produce to our customers. Each member of our team is passionate about sustainable farming practices, and we all share a commitment to providing the freshest and highest quality produce and plants.
David Nathe with daughter Ashley
Bryan Nathe with
son and daughter


These things are pretty awesome and are a great spin on a classic.
- 1 c. sugar
- 1 c. light Karo syrup
- 1 c. peanut butter
- 6 c. Rice Krispies (GF) (We like Nature’s Path Organic)
- 1 pkg. chocolate chips
- 2 tablespoons Crisco ( butter might work also)
Cook sugar and syrup in 3 quart saucepan over medium heat until mixture boils. Remove from heat; stir in peanut butter. Mix in Rice Krispies. Press into 9″x13″ pan. Let harden. Melt in double boiler chocolate chips and crisco. Stir to blend. Spread over Krispie mixture. Chill 5 minutes until top is firm. Cut in squares and Enjoy!


Welcome to Ali Baba Mediterranean Cuisine
Proud to Serve You
Ali Baba Mediterranean Cuisine is known for revolutionizing the way people eat and enjoy food. We take pride in our ability to discover the most unique flavors from around the world and share them with the Escondido area. Join us.
An authentic Mediterranean Restaurant located in San Diego. Indulge in the best of traditional Mediterranean cuisine in an ambience true to its culture. Every dish prepared has its origin of ingredients to bring you the fresh taste from the Middle Eastern world
Dine In or Take Away
Monday - Thursday : 11am - 9pm
Friday - Sunday : 11am - 9pm


A New Reason to Avoid Junk Food During Pregnancy
For years, women have been instructed to avoid junk food while they are pregnant. Since it contains many bad ingredients, it is simply too unhealthy for a pregnant woman and her baby. Now, however, there is even one more reason to avoid junk food while you are pregnant, acrylamide.
What is Acrylamide?
Acrylamide is a chemical that is found in some types of foods. It is usually found in foods that are cooked at extremely high temperatures, like baking, frying or roasting. It is created from sugars found in the food as well as amino acid.
What does it Do?
Studies have shown that large amounts of acrylamide can actually increase the chances of developing cancer and other health concerns. In 2010, it was determined that acrylamide was definitely a concern for people who consume foods that contain it.
For pregnant women, studies have shown that consuming acrylamide in abundance could lead to a low birth weight and head circumference. In order to be healthy, a baby needs to be born with the right body weight. Unfortunately, women who consume a diet high in acrylamide tend to have babies who do not meet this requirement.
A low birth rate is a cause for concern, because this could mean that the baby will not grow and develop as it should while it is getting older. In the end, this concern is one that can sometimes be avoided by not consuming acrylamide.
How to Avoid Acrylamide
When you are pregnant, it is best to consume a diet that is healthy and free from junk food. Make sure you are eating plenty of fruits and vegetables as well as natural food options. Stay away from foods that do have a high level of acrylamide during this time.
This is also a chemical that can be found in cigarette smoke. So, along with not smoking, you should avoid being around second hand smoke at the same time. Following this advice, as well as that provided to you by your doctor can help keep you healthy throughout your pregnancy and help you to deliver a healthy baby at the same time.
According to the FDA, all people should stick to a healthy, well-balanced diet. Doing so will help pregnant women avoid the dangers of acrylamide as well as the weight related issues that come along with it. If you are concerned about the amount of acrylamide that you are consuming, be sure to talk to your doctor. They will be able to offer advice on your diet and help you determine if you are eating the right types of foods for your pregnancy.
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Leli’s Bakery & Cafe: An Astoria Gem
Last month as I strolled home along 30th Avenue, I discovered Leli’s for the first time.
This cafe brings a breath of fresh air to Astoria, offering a taste of the outside world.
It is a spot that manages to be both cozy and spacious, buzzing and customer-oriented, filled with eclectic but comfortable decor and a range of delicious treats, some traditional and others unique.
On Sundays, it is filled with families brunching, students studying, and friends meeting over coffee.
Drinks ordered to stay are served in adorable mismatched colorful cups and saucers. But the real appeal is the food. Pastries both sweet and savory, a huge array of cupcakes and cakes, and a case filled with cookies tempt friends meeting over coffee.
Astoria has plenty of bakeries and cafes, but few have the ambience that Leli’s does. It begs you to come inside, sit down, and rest a while.
Leli’s opened to great popular acclaim in November 2012. I am looking forward to several other new openings in the neighborhood– a rumored Korean restaurant on Broadway and 29th St. and a new venture, the Shady Lady, also on 30th Ave (and 36th St.)


NOTE: Read all labels to insure that all ingredients are gluten free.
1 cup Yellow corn meal
1 cup Tom Sawyer GF flour
¼ cup Sugar
4 t GF baking powder
2 ea Fresh eggs
1 cup Milk
¼ t Salt
¼ cup Shortening
Place cornmeal, flour, sugar, baking powder,
and salt in large bowl and mix well
Whisk eggs, milk, and shortening in another bowl and pour into dry ingredients. Beat mixture until smooth. Pour into greased and floured 10”x8”x2” pan and bake in preheated oven at 425 F for 20 to 25 minutes or until done.
Test with clean toothpick test.


The Impressive Health Benefits Of Nuts
Keeping various nuts readily available is a good approach to have a great energy snack available once you need one. Among the best aspects of nuts is always that eaten in the right amounts, they are often great to improve your health. Let us take a peek at many of the health improvements of nuts and the way to eat them inside the right serving sizes.
Beneficial to Your Heart. The reason nuts are really healthy is because are made up of mostly unsaturated fats, the great sorts of fat that will reduce cholesterol levels. By consuming them inside the right portion size, in place of unhealthy fats, it can benefit reduce cholesterol. Most nuts also include a wide range of fiber, which helps reduce cholesterol, another in the health benefits of nuts.
The amount Will be the Proper amount? In the event you curently have nuts inside your pantry or snack cabinet, then you probably are aware that it's easy to get overly enthusiastic together when you choose a snack. It's a wise idea to remember that the principle ingredient generally in most nuts is fat, so a little goes a considerable ways. The right amount to have every day is all about some, or 1.5 ounces. That is regarding the amount that one could fit in your cupped hand.
Allow me to share a few easy methods to save yourself from overdoing it once you reach for those almonds or pecans. When you purchase your nuts, divide inside the bag into the right snack size and store them in baggies or another small containers in your cupboard. This way, you know you just aren't going overboard whenever you snack on them. You may want to make use of a food scale in the beginning and soon you know very well what the proper portion size appears like. The less salt one can learn to consume your nuts with, the better, as a lot of dietary salt is a common problem. A different way to make sure you avoid eating a lot of nuts at the same time is them from the shell.
Which Nuts Are ideal for You? How do you know which nuts gives you these added health advantages? The easy guideline is any tree nut, such as almonds, pistachios, cashews, walnuts, pecans or hazelnuts. Peanuts are perfect too, whilst they aren't technically a nut. So this means that you can a great variety readily available and know that you're obtaining the health advantages of nuts you already enjoy eating.
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Waterside Dining at the Museum’s Stunning Café
Enjoy waterside dining at the Museum’s stunning café, with fantastic views across the mill pond. Open to both Museum visitors and to the general public, our café is dog friendly and has free parking.
We favour the use of our stone-ground flour, milled at our 17th century watermill, where possible. Our ethos and aim is to work in collaboration with local producers and suppliers to provide top quality and fresh produce to serve to our customers.
We guarantee that the food we serve you is of the very best quality and we produce a range of high-quality products that you can take away with you, including stone-ground flour and biscuits (available from our gift shop).
We offer a changing menu with a selection of daily specials. Gluten free, vegetarian or vegan? Please talk to our team about your dietary needs and any allergies or in tolerances – we are happy to help with alternative meal choices where possible.
View our current menus: Here
Please note that the café stops serving hot meals at 3pm daily – snacks, drinks and ice creams are available from the counter until closing.
Café Opening Times
Open 7 days a week from 10am–5pm during BST and 10am–4pm at other times (Museum opens at 10.30am). Please note that these are our normal café hours but are subject to change during COVID-19 times. See our FAQs page for up to date information.
Hot and cold food, cakes, drinks, ice creams and items from our counter are available all day. Seating is also available on our outdoor decking area.
The café is dog friendly, with pets accepted in the first section of the interior space and on the deck outside.
Free wifi is available to our café customers.Book tickets


...that Vegans, Flexitarians and truly everyone can enjoy in B-town!
Sooo, the tricky first album... no that's not right is it? Hold on...
Anyway, I'm David, of Hayley and David/Brighton Food Diary (sort of) fame. Sam and Rich have asked me to write some bits and pieces for them around the food we eat, where we eat it, and how we aren't the size of houses (I made that last bit up) - and being the top dudes that they are, there is no way I could turn them down.
First thing to say is that we eat the plants, and have done for the last 18 months - there's a decent story behind this but I'll save that for another day. Are we full on vegans? probably not, we have legacy leather products hanging around the house and don't get involved in activism etc., but we eat a completely plant-based diet, don't have cars anymore, try to shop sustainably and genuinely love all of it - love it for our health, love it for the animals and love it for the planet - right on man!
We started our Instagram (@brighton_food_dairy) about 2 years ago, mainly because we were eating and snapping SO much food that our family and friends started to get sick of it on our personal pages, nothing more than that really. We didn't want it to be a 'food blog' as we're wildly under qualified to talk about 'balance of flavours' and 'presentation' (+ we don't have one of them fancy cameras), there are enough people doing that around here. It's a ‘positive vibes only food diary’, aimed at showing people how much bangin' plant-based food there is out there, and how it's getting easier by the day for people to make more sustainable choices.
What we are super-passionate about is inclusivity. It's become quite a popular phrase these days, and rightly so, we've always believed that the real change is going to come when millions of people start being 10% better, not when a couple of 100 get it 100% perfect. In Brighton we are lucky enough to have some sensational eateries putting as much effort into their plants as their meat, and making easier than ever for omni folk to add a side of cauliflower wings to their usual favourites.
So I figured a good way to get this thing moving would be to show you our favourite Brighton inclusive-eateries...
1) Humble Plates
(Bison Beer, Brighton/The Joker, Croydon)
We love what these guys are about. Some of the best food you can get in Brighton and half of it just casually happens to be made entirely from plants, what a vibe! Small plates, sloppy burgers and roasts are all on the menu and I, for one, have ordered all three in a single sitting - whatyagunnadooo?
Check it out here.
2) The Bok Shop
(East Street, Brighton)
This is a chicken shop with a difference. Every burger on the menu can be veganised! It’s the absolute dream ticket for mixed groups wanting some classic fried chicken action, without having to compromise! Let's be honest here, fried chicken is good innit? And if someone is giving me an absolutely delicious plant-based version... I'm ALL over it.
Check them out here.
3) Social Board
(St James St, Brighton)
What do you get when the head chef at one of Brighton’s longest running institutions of vegan-eating (Food 4 Friends) leaves to pursue his own passion of serving high-end sarnies and burgers to the people of Kemptown? Answer: Some of the most mind blowing creations between 2 pieces of bread you're ever likely to taste!
Check it out here.
That's all for this time folks - big thanks to David from Brighton Food Diary for these tasty nuggets of vegan joy - we're chuffed to say you'll be hearing more from David over the next few weeks...with a very special collaboration on the horizon to get excited too.
All we can say is to remember that Goose Studios clothing is PETA-approved Vegan...


Yokohama has been home to many of Japan’s finest gourmet treats since the end of the Edo Period and opening of the port to the world. Yokohama’s bread, beef nabe stew, “Western-style” meals, ice cream, and beer have been long renowned, with noodle dishes such as “sanma-men” and “Yokohama homestyle ramen” becoming popular in recent years.
The origins of Yokohama’s gourmet scene
Recommended famous Yokohama restaurants
Shin-Yokohama Ramen Museum (Near Yokohama International Stadium)
Just a 10-minute walk from Yokohama International Stadium or a 5-minute walk from Shin-Yokohama station, the Ramen museum is not only a place to come devour delicious ramen from all over Japan but also the place to buy ramen that you can make at home.
Currently, you can enjoy ramen at the main branch of Yamagata Akayu Ryuu Shanghai Honten, Rishiri Ramen Miraku, RYUS NOODLE BAR – Tori Paitan (Chicken White Soup), Muku Zweite, Ryukyu Shinmen Tondou, Kumamoto Komurasaki, Hakata Yakuin Hacchan Ramen, and Shina Soba-ya.(As of April 1, 2019)
Shin-Yokohama Ramen Museum
The origins of Yokohama ramen
This tonkotsu ramen is made with a rich broth of pork and chicken bones, and features extra thick noodles and a hint of soy sauce in its flavoring. It was first made at Yoshimuraya, with the -ya character (家 [ie] = house) giving rise to the name “Homestyle Ramen”(Ie-kei Ramen) with each store using 家 in its name.
Sanma-men – noodles with no Sanma (Sanma: a slim sardine-like fish eaten in the autumn in Japan)
A soy sauce based ramen with bean sprouts for added flavor. This ramen’s name is written 生馬(sanma)麺 in kanji, literally “raw horse noodles” but with the meaning “put on fresh”. 生馬 is also a pun on “sanma” as it sounds like the fish”Sanma” when read aloud.
Kanagawa Sanma-men Association
Beef nabe(Gyu-Nabe) stew – as introduced in the manga “Oishinbo”
A restaurant that appeared on the cover of Volume 65 of the famed gourment manga “Oishinbo,” it can be found a 15-minute walk from Kannai Station (JR/Subway) and an 8-minute walk from Isezaki-chōjamachi Station.
Japan’s First Gyu-Nabe Restaurant in Yokohama OHTA NAWANOREN
Opened in 1927, characterized by their signature sauce, these are a special type of Japanese-style cutlets. The main branch is a short walk from Kannai Station (JR/Subway), but there is another branch at Sotetsu Joinus near Yokohama Station’s west exit.
Japan’s largest Chinatown
The largest Chinatown not only in Japan, but in Asia, with over 200 Chinese restaurants, grocery stores, souvenir shops, and more.
Yokohama Chinatown – Activities and Attractions, Food and Restaurants
Anyone who speaks of Yokohama souvenirs thinks of Chinatown’s sweets and dim sum. And you must not forget “shumai”(chinese steamed dumplings) of Kiyoken. Also, Kiyoken has restaurants.
Shop Information in Yokohama
Both large shopping centers and local shopping streets make it fun to wander around Yokohama.
Major commercial centers near Yokohama Station
Takashimaya Yokohama Store
Yokohama Bay Quarter
Major commercial centers in the Minato Mirai area
MARINE ＆ WALK YOKOHAMA
MARK IS MINATOMIRAI
Queen’s Square Yokohama
Minatomirai Tokyu Square
Yokohama World Porters
Noge Shopping Avenue
Motomachi Shopping Street


Today I’m sharing one of my favorite fall recipes. I love to make this pumpkin bread as a gift for friends, a yummy breakfast treat, or simply just because. You can also substitute the pumpkin for bananas or apples, or even add some chocolate chips to make it a little extra special. However you choose to make it, this simple bread recipe is sure to be one of your favorites.
Here’s what you’ll need:
1 1/2 cups Self-Rising Flour
3/4 cup white sugar
1/2 cup vegetable oil
1 teaspoon vanilla
15 oz. Pumpkin Puree
2 teaspoons pumpkin pie spice
OPTIONAL: 1/2 cup chopped pecans or 1/2 cup chocolate chips
Note: For banana bread, substitute 1 1/2 cups bananas for pumpkin. For apple bread, substitute 2 cups grated, cored apples and 1 tsp. cinnamon, 1/2 tsp. nutmeg, & 1/4 tsp. cloves
Step 1: Preheat oven to 350
Step 2: Beat 3/4 cup sugar, 1/2 cup vegetable oil, 2 eggs, 1 teaspoon vanilla in mixer until well blended
Step 3: Mix in pumpkin and pumpkin pie spice
Step 4: Add Flour and mix until all ingredients are well blended
Step 5: Pour mixture into greased bread pan and place in oven to bake for 35-40 minutes
Welcome to All Things Anderson! My name is Kayla and I’m so glad you’re here. Pull up a chair and allow me to tell you a little about myself. To start, I am a believer and my faith in Jesus Christ means everything to me. Not a day goes by that I am not amazed by the grace and mercy God has poured out on my life. I am also married to the most wonderful, loving man on the planet. My husband is my best friend and my biggest supporter. Together, we have a beautiful newborn baby girl named Emmalyn Ruth (or Emmy Ru for short), we live in the beautiful hills of East Tennessee, and are building a life together one memory at a time.
As for my days, they are filled with lots of love, diaper changes, and snuggles as I just transitioned to life as a stay at home mom to Emmy Ru. Before having our sweet girl, I taught kindergarten for six amazing years. While I loved my job as a teacher and am thankful for the time I had to impact little hearts and minds, I wouldn’t trade this time with Emmalyn for anything. It is a big transition for sure, but I am looking forward to being with my girl for all the precious moments of her childhood that are sure to pass by quickly.
In my free time I enjoy crafting, DIY projects, entertaining, decorating, and cooking. I’ve enjoyed these things for as long as I can remember and have always wanted a platform to share my ideas with others. While I am very new to this whole blogging thing, I have big dreams for what this little slice of internet can become with a little love and creativity. So I hope you’ll join me on this journey and come back and visit real soon.


Dubbo Food and Wine Directory
Do you like the Hospitality in Dubbo?
Dubbo Food and Wine
Dubbo is a vibrant country town located in the heart of New South Wales, and it is known for its delicious food and wine offerings. Whether you're a foodie looking for a gourmet meal or a wine lover searching for the perfect drop, Dubbo has something for everyone.
One of the best places to dine in Dubbo is Bamboo Buddha, a popular Asian fusion restaurant that offers a wide range of dishes including sushi, noodles, and curries. Another great choice is Press, an elegant restaurant that focuses on seasonal, locally sourced ingredients. For a more casual dining experience, try The Monkey Bar, a favourite among locals for its delicious pub-style food and friendly atmosphere.
For those looking for a classic pub experience, The Milestone Hotel is a great choice. This historic pub has been a favourite in Dubbo for over 100 years and offers a range of pub-style meals and drinks. Another popular option is the Westside Hotel, which has a large outdoor area for functions and live music events.
For coffee lovers, The Establishment is a must-visit. This trendy cafe serves up great coffee and a delicious brunch menu that includes classics like eggs benedict and smashed avocado. Another great option is the Old Bank Restaurant and Bar, a beautiful heritage building that offers a range of breakfast and lunch dishes in a stylish setting.
Take Away Food Establishments
If you're looking for a quick and easy meal on-the-go, Dubbo has many great take away food options. Some popular choices include Noodle Paradise, which serves up delicious Asian-style noodles and rice dishes, and Mr. Pizza, a favourite for those who love delicious pizza. For something a little different, try Burrito Bar, which offers a range of tasty Mexican-style burritos and tacos.
No matter what your taste buds are craving, Dubbo has something to offer. Explore the local food and wine scene and discover all the delicious flavours of this beautiful region.
Dubbo Food and Wine Articles


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It is not hard nowadays to find reasons why you should avoid meats and dairy products that have hormones in them. Besides the health impact, many people would also find it horrifying about the effects that the steroids known as hormones can do to the animals themselves. So, instead of sitting here and making you read another flashy piece about the dangers of eating hormone injected substances, we are going to take a look at reasons why you should eat healthier and more organic focused foods. Now it is time to sit back and relax as we take a look at ten heart healthy reasons to both buy and consume organic foods and drinks.
#1: Food/Drinks Will Be Free Of Unnatural Substances
Just think of reason number one in this list as the penultimate reason behind avoiding hormone injected foods and drinks, which is that the majority of organic food and drinks have no added steroids or hormones or other products in them, which means that everything you are eating is as natural as can be.
#2: No Mad Cow Worries
Mad Cow Disease is a horrifying disease that causes the destruction of the nervous system and brains in human who eat cows who are injected with unnatural substances, so if you only eat natural meats, then Mad Cow Disease will not be a worry for you.
#3: Better Treatment Of Animals
Put yourself in the paws of an animal real quick, you are living in a crowded farm space and you are getting fed or injected hormone related products. Now, if the same animal is living in an organic foods farm, it is free to roam the land a little more and there are no daily hormone injections…which sounds better to you?
#4: Free Range Animals
This was just touched upon in number three on our list, but animals that are raised in an organic farms are able to roam around more because they are free range animals, just worth mentioning again.
#5: Time To Poop
This one may sound a little off, but manure that comes naturally from animals can be reused to naturally fertilize the soil. Non-organic farms tend more to produce unnatural forms of manure to serve the same purpose, which has been proven to cause health problems in the people who have eaten stuff that came from it.
#6: Small Farm Benefits
Animals do serve other purposes on small farms outside of being a future meal on our dinner plate, they perform other tasks on a small farm that they cannot do on a non-organic food farm, which benefits the cash strapped farmers as well in the long term.
#7: Less Chemicals Used
We touched upon this a little bit earlier, but organic farms will use a lot less chemicals on their farms when compared to a non-organic farm, another unnecessary consequence people will get when eating hormone injected meats.
#8: Diversity Is The Key
Non-organic farms tend to focus exclusively on a small sect of animals, while organic farms have a wider variety of animals, which means that there are more versions of organic meats available to you when compared to the hormone injected meats.
#9: Non-Organics Consume More Resources
Organic foods are produced in a more natural manner when compared to hormone injected foods, which means that hormone injected foods are produced by using more natural resources when compared to organic foods, which destroys the environment as well as the person eating them.
#10: Support The Smaller Farms
This one is a simple economics lesson, which is that when you buy organic foods, you tend to support the smaller farms when compared to non-organic farms food that is purchased, so support the smaller farms and buy organic.


Our shops are places where greed is no longer a sin. Every year, we add novel products to our traditional sweets. The common denominator of all our products is Provencal tradition and the love of our region.
Almonds and honey are our fuel and inspire us. The almond is highlighted both in its raw state (in its shell or shelled) and in an infinite number of forms: nougats, calissons, chocolate-covered almonds, marzipan, biscuits, almond cream, etc.