A long time family favorite has been a visit to the 'Sage' Restaurant for fresh bread & their signature 'Creamy Broccoli Soup.'
Since she was little, my 9 year old granddaughter has asked to go to the Sage for soup. Since going gluten free this summer, we haven't gone there, though we could still have one of their awesome salads, or a soup made without flour to thicken it. (& no bread - sniff!) We have the recipe, which includes grated cabbage & carrots, plus a 'rouix' made with milk & wheat flour.
Last week's CSA share included 3 heads of Broccoli & one of cauliflower - & a suggestion from 'one of last years subscribers for broccoli/cauliflower soup: 'Chop up broccoli and/or cauliflower (and possible some onions and/or garlic) and toss evenly with oil. Roast at 400° until tender. Meanwhile, heat up some good quality broth (we use homemade chicken stock) on the stove. Add the roasted broccoli/cauliflower to the soup pot and simmer for a few minutes. Transfer about half the soup to a blender and blend smooth. Return to the pot and also stir in some grated cheddar cheese and/or cream. Salt and pepper to taste and serve hot with crusty bread. Easy, warming, and delicious!"
Can I just say yum??
This recipe is open to interpretation - I usually make my own broth by simmering trimmings (onion & garlic skins & ends, carrot tops, pepper & tomatoe ends, aspargus, mushrooms, etc) that I've stored in the freezer (keeps them from getting slimy in the veggie drawer!) for ~ 20 minutes while chopping the cauliflower & etc.
I don't add cole (cabbage, broccoli, etc) crop trimmings to stock - tends to make it too strong.
I do add a piece of Kombu (kelp) a bay leaf & fresh or dried herbs. Cheese can be added (or not) at the time of serving - I don't add it to the 'basic soup.'
I use coconut oil to spoon over the veggies, & I used that hot oven to roast a delicata squash & a beet or two (seperate pans) at the same time. I could see doing a beet soup using the roasted beets.
I added a grated carrot to that first soup; a sweet potato & about 1/4 of a small squash to the second batch. I chop the pieces of broccoli & cauliflower left whole pretty small, as that's a feature of the Sage version. That recipe also calls for Lowery seasoned salt (gluten & colour free, so my daughter has a jar), or I've used Hawaiian Alaea salt.
This makes a lovely curry as well - I add coconut milk to the blended soup, & a bit of curry paste (gluten free :) when I'm reheating a bit. Today I heated & curried some for lunch, adding squash slices, fresh red pepper, beet tops, fresh (uncooked) garlic, & a sprinkle of kelp.
This week our share included a fat cabbage & exotic broccolini or some such - doesn't it look too pretty to cook!!
Over on Suzie's blog she raises the question 'what is homemade?' - I tend to do a lot 'from scratch' - but like her sense of food made in your kitchen with love & care!
A friend who's Choktaw, Cherokee & Celtic (Welsh) told me her mom & aunties always sang while cooking, & chased her out of the kitchen when she was in a bad mood! I love that image, & remind myself to sing more when I'm cooking!
While blogging around, I found this delightful idea for a pumpkin smoothie!!
Pumpkin Smoothie* (* recipe from Chris Freytag, via 'journey to fitville)
½ cup canned pumpkin
1 small container Greek yogurt (1/4- 1/2 C)
Approximately 1 Tbsp agave syrup
Dash of cinnamon or pumpkin pie spice
6 oz (3/4 cup) almond milk
6-8 ice cubes
I made this a couple of times yesterday, scooping out pieces of the delicata Squash I'd baked the other day, & my favorite 'Greek Gods' Yogurt! Last night, I added ~ 1/4 C frozen blueberries - & it still tasted GREAT, plus having more antioxidents. Lee added a 'scoop of french vanilla whey protein,' & I tried that in the second batch.
I am going to experiment with sweet potatoes, as I have some of those from my share. I enjoyed this, as I love pumpkin/squash etc, but don't really care for the sweetness of pumpkin pie. This was just right!
& looking for a beet soup recipe, found one in The Sustainable Kitchen that calls for rhubarb! That would be good for a spring soup, thought of trying it with cranberries for the fall!
It calls for roasted beets, rhubarb, onion, garlic, ginger, 1/2 c red wine plus a bit of balsamic vinegar, stock & a bay leaf. It's heated & blended, with some of the beets cut into match sized slivers for garnish.


al corso of Collins | 20931 Main St. | Collins, WI 54207 | (920) 772-4056
Gourmet Food in a Warm Setting at al corso restaurant
At al corso of Collins restaurant, we aim to delight your taste buds with a myriad of tastes that cohesively blend into a delightful dining sensation. Enjoy fine dining on succulent steak, seafood, chicken, lamb, pork, and vegetarian gourmet dishes. We invite you to enjoy our warm and relaxed atmosphere. Casual dress welcome. View our menu.
Winter Weather Reminder
During winter months we recommend that you contact us before you stop by to make sure we did not have to close because of inclement weather.
Call (920) 772-4056 to book your private party. For private parties, we can seat 45 guests comfortably. If your party is under 45 guests, a minor rental fee will be applied. Lock in your preferred party date today!
Contemporary America Cuisine
al corso means "at the main street" in Italian. Don't let that fool you. Our recipes are contemporary American. Our quaint, beautifully restored 1800's restaurant seats 46 comfortably. The tin ceiling, bar and wooden beam were retained in an effort to keep the charm of the original building. Read the article published in the Green Bay Gazette on al corso restaurant.
Quench Your Thirst
We carry an impressive array of crafted beer and fine wine.
Al Fresco Dining
During warmer months, relax outside with a drink or enjoy your meal on our outdoor dining area complete with a fireplace to warm you on a chilly evening. There is nothing like flickering flames at dusk to spark romance. Our outdoor dining area seats 20 guests.
al corso of Collins restaurant is a handicapped accessible, non-smoking dining establishment. We look forward to serving you!
Alex and David Salm


Filipino Chicken AdoboIt has been way too long since I have posted here and I feel really bad about that because I have so much to share. With two sixteen year old daughters needing rides to meetings and lacrosse practice and weekend car washes time just seems to get away from me. I am not complaining though. When they are driving themselves I will miss hearing everything that is going on in their lives (that they won't share with me) as they chat with their friends in the back seat and forget I am in the car.
Here I am today though with a recipe that couldn't wait. Spring break was a few weeks ago and we went on a 7 night cruise on the Norwegian Epic. It was really nice and really relaxing. The girls were off mingling with other teens on the ship and my husband and I relaxed and did our own thing. Most of the crew were from the Philippines. We frequented a lounge on the ship called Maltings where we met and befriended Rowena, who worked there.
Adobo is the national dish of the Philippines and I have made it before but really could not see what all the fuss was about so I asked Rowena about this and she said she would write down her recipe for me. Well now I know. I made her recipe tonight and as my girls entered the house they oooed and ahh'd at how good the house smelled. Then everyone oooed and ahh'd over how good it was. Here is her recipe. It is delicious and I am so thankful for my new friend and that she provided me with this wonderful dish to share.
Although Rowena did not say to do this I think it adds more flavor to the chicken to start the dish early in the day and let it marinate in the sauce before cooking.
4 to 5 pounds chicken, cut up
1/2 cup white vinegar (see picture above)
1/2 cup Soy Sauce (see picture above)
1 whole head garlic, crushed
1 teaspoon black peppercorns
3 bay leaves
3 pieces star anise
2 tablespoons brown sugar
2 cups of water
4-5 cloves crushed garlic for finishing
Early in the day thoroughly wash and drain chicken. Combine all ingredients except chicken and the last 4-5 cloves garlic. Add the chicken and marinate in the fridge for several hours. When ready to cook bring everything to a simmer and cook, covered, over medium heat until the chicken is tender, 30 to 40 minutes.
Remove the chicken to a non-stick skillet and brown well on all sides.
Meanwhile strain the sauce and return it to the pan and continue to reduce it slightly. Add the remaining garlic to the strained sauce. When the chicken is browned return it to the pan with the sauce and cook 2-3 minutes.
Serve with rice and garnish with chopped scallion.


Blue Seal Rounders Banana Horse Treats 30 oz
AVAILABILITY: In stock (88 items)
VENDOR: Blue Seal
Blue Seal Banana Rounders are an all natural treat packed with flavor. Oven baked with wholesome ingredients and fortified with vitamins and minerals makes them both a tasty yet healthy choice. With hints of peppermint flavorful cookies are sure to be a hit with your horse.
- Oven baked with all natural ingredients
- Highly palatable delicious flavor
- Fortified with vitamins and minerals
- Resealable bag


Gina’s BBQ is located in Market City Shopping Center. We’re a family-owned restaurant serving traditional & Hawaiian-style Korean meats, soups & noodles.
About Gina's BBQ
Established in 1991, Gina’s B-B-Q is owned and operated by two sisters, Gina Song and Yong Hae Han. Ever since, Gina’s has built a loyal following of customers from near and far. We do our best to provide mouth-watering Korean food, and treat all of our customers as our family.
We provide generous portions of delicious food at a very reasonable price. Our typical plate lunch comes with a main entree, 4 choices of side dishes and 3 scoops of rice. This typical plate lunch will easily feed more than one person.
We also serve a variety of other dishes from cold noodles (Bi Bim Kook Soo with or without Kimchee) to piping hot stews and soups which are very popular with local people.
For your special events big and small, we offer Family Pack which is very economical and tasty. The Family pack includes 6 BBQ Kalbi, 6 BBQ Chicken, 6 BBQ Beef, 12 Fried Mandoo, 12 Meat Jun, 10 scoops of rice with all the vegetables/salads (usually 9 items) and a large drink! The Family Pack will easily feed 4-6 adults.
If your needs are on a grander scale, we also cater parties, birthday celebrations, wedding receptions, tailgates or company picnics. We do them all! Just give us a call and we can help you to organize a menu to fit your needs. When it comes to food, we will cater to your every need.
So if you are hungry, don’t feel like cooking, or just want to come see what all the buzz is about, come and stop by to get some GINA’S!


Café is a tasty and nutritious supplement to help our children start their day at Maple Street.
|Week A||Week B||Week C||Week D||Week E||Week F|
Each menu is a list that you can print and take with you to the store.
As part of your membership responsibilities, as part of your membership responsibilities, each family is responsible for cafe duties twice per year. One or two families from each class buy and deliver snacks for the children each week. Over the year, each family generally does Café duty twice, one alone and once paired with another family. The Café organizer from your class will send out a schedule to your class via email. When it’s your family’s turn to bring snack, you’ll get a list of what to buy.each famliy is responsible for providing food for your child’s class for one week out of the year. When it’s your family’s turn to bring snack, you’ll get a list of what to buy.
Deliveries of food should be made on the Thursday or Friday before your scheduled week, whichever day your family prefers, so that it is available for the teachers to prepare and serve the following Monday.
If you need to trade your date with another family, please make arrangements to find a substitute family to trade with. Once an arrangement is made, please send an email to firstname.lastname@example.org. The committee chair will not make arrangements for you.
Café should provide a suite of foods that satisfy each of these goals:
Café foods should provide a healthy balance of nutrients and should not consist of artificial ingredients or high levels of salt or sugars. When specifying fruits and/or vegetables for café, we encourage families and teachers to think about the locally grown and season produce. Fruits and vegetables that are in season and available locally/regionally will be more flavorful and healthy (as well as having a lower carbon footprint). For example, instead of serving berries in the fall/winter we should ask for apples and oranges.
Café can be a place where our children are exposed to new flavors, textures and ingredients. We should encourage children to try a variety of grains by serving crackers made from quinoa, millet, rice and other non-wheat grains. Exposure to foods from other countries and cultures can also provide a fun experience for our children.
Many fruits and vegetables have very high levels of pesticides and herbicides that cannot be removed even with rinsing or washing. We should only serve produce that has been found to have low levels of pesticides or should serve organic versions of high-pesticide produce. For example, the produce with the highest levels of pesticides are: celery, peaches, strawberries, apples, blueberries, nectarines, cherries, kale, grapes, carrots, pears, plums, and raspberries*. These fruits and vegetables should only be served if they are organic. If this is not feasible, then lower-pesticide produce should be requested (avocado, pineapple, mango, kiwi, cantaloupe, watermelon, honeydew, bananas).
Additionally trans fats (hydrogenated or partially-hydrogenated oils) are unhealthy and actively discouraged by Department of Health code, so we want to stay away from them completely. The same applies to some sugars and artificial sweeteners such as high fructose corn syrup, aspartame (Nutrasweet), saccharine (Sweet and Low), and sucralose (Splenda). If the label looks like a chemistry list then you probably don’t want to eat it!
Finally, we want to remember that we abide by an allergy policy in our family handbook, and that to keep children with life-threatening food allergies safe, current school policy is to keep foods containing sesame, peanuts and tree nuts (cashews, almonds, pecans, walnuts, etc.) out of school and to notify teachers when students bring eggs and foods containing eggs and dairy to school, so allergic students can eat lunch at a separate table.
Maple Street parents have varying levels of income available to spend on café foods. While each of the above goals is important, we must allow some flexibility for our families who may not always be able to buy organic, for example. Our café menus should provide lower-cost alternatives to high-priced items that can still achieve the goals of nutrition, variety and safety.
*Pesticide info from http://www.foodnews.org/fulllist.php


Now that my blog had a complete make over and where soon new inspiration projects will be share.. I want to share something else with you: the best Chai tea recipe EVER!
Chai tea finds its origin in Asia and is also know as ‘Indian Chai’ tea. You can buy this as a latte at your local coffee shop, because the base of this tea is milk in stead of water. Either way tastes good and it is SO EASY to make yourself.
Ingredients for 100 grams Chai tea
- 13 grams cinnamon sticks
- 8 grams licorice pieces
- 8 grams dried ginger pieces
- 1 grams cardamom seeds (the tiny seed inside the pods)
- 1 grams cloves
- 31 grams fennel seeds
- 38 grams anise seeds
I bought a lot of my ingredient online. If you can find Cinnamon sticks from Ceylon, buy those! Ceylon is an area in Asia, so I figured these are the ones to add to your tea mix.
- Something to store your tea in.
- Tea filter bags
- Weigh your ingredients.
- Remove the tiny seeds from your cardamom pits and put them into the mortar. Also add your cloves. Squeeze them smaller with your mortar, but stop before it turns into powder! The cardamom seeds are already small, but the aromas will be free after.
- Break the cinnamon sticks into smaller pieces.
- Mix all ingredients together. You can use a bigger mixing bowl to do this.
- Put everything in a small pot to keep it fresh.
- Boil some water of heat up some milk, put a teaspoon in a tea filter bag and enjoy!


1 cup Grated carrots
1 cup Milk
*1 tsp Ghee
*1 tsp Cardomon Powder
*1 tsp Soaked and ground Almond powder.
* – Optional
- Pressure cook the grated carrots with milk.
- Strain the milk and mash the cooked carrots finely.
- In a fry pan add a tsp of Ghee and mix the mashed carrots.
- Add the Strained milk to get a fine consistency.
- Add the Cardomon Powder and Almond powder.
- Serve when warm.
Nutritional Info :
Carrots are good source of Dietary fiber, Manganeese, Niacin, Pottassium, Thiamin,


March 10, 2010
Quinoa + lentils + walnuts
- .5 medium onion
- 1 carrot
- 1 cup quinoa
- 2 cups water
- 1 can lentils (but surely some of those tiny red uncooked lentils would cook in just delightfully if added during step 2… just make sure you add more water as well)
- .5 cup chopped walnuts
- salt and pepper to taste
- Saute the onion and carrot for 4-5 minutes.
- Add the quinoa and stir for a couple of minutes, mostly because it’s just so lovely watching it get all toastedy.
- Add water; cover; cook on low for 10-12 minutes.
- When the quinoa is done, stir in the lentils and walnuts.
In other news: SPRING! I know, I know–I have now jinxed it and the universe is already laughing at me as it plots a wicked blizzard in order to teach me a lesson. But oh! I had a moment of pure bliss earlier today when, after stepping out of a store and instantly going into my defensive shoulders-to-ears posture, I realized that the air actually felt… nice. And it smelled, as my friend put it, “almost happy.”
February 28, 2010
February graced us with:
- 1 bout of stomach flu
- 1 death in the family
- 1 week of construction
- 1 visit of Very Important Business Partners From Abroad
Here’s an example of what sustained us on those many nights when we barely had enough energy to wield a paring knife for 30 seconds:
Arugula + black bean + corn salad with roasted garlic
- .5 lb frozen corn, cooked
- 1 can black beans, drained
- 1 fistful arugula
- 1 avocado
- 1 head garlic
- olive oil, balsamic vinegar, salt, pepper
- Cut off the top of each garlic clove and drizzle with oil.
- Roast the garlic at 400F for 30 minutes.
- While the garlic is roasting, throw the corn, beans, and arugula together and top with avocado. Splash with a touch of olive oil and balsamic vinegar; add salt and pepper to taste.
February 10, 2010
Last night, I informed Mr. Onepot that we were about to order Chinese. Then, out of some poorly defined but quite persistent guilt, I found myself preparing the following:
Polenta+spinach+black bean strata
- 3 cups water + 1 cup milk
- 1.25 cup polenta
- .5 large onion
- 1 can black beans
- .5 lb spinach (fresh, in this case, but surely frozen would also do)
- 1 cup plain yogurt
- 1 egg
- salt, cayenne pepper, smoked paprika to taste
- Preheat the oven to 380F.
- Bring the water and milk to a boil. (Remember that milk will trick you into thinking it’s nowhere near boiling, and then, in less than a second, puff up to an obscene height and spill all over your stove top. So, sorry to say, you will have to babysit this just a bit.)
- Once it boils, stir in the polenta and salt. Turn the heat down to low and cook for another 4-5 minutes, stirring only occasionally. (This you don’t have to babysit! I’ve never understood why people complain about the intense attention polenta requires. In the Old Country, we treat it roughly and it turns out just fine.)
- While the milk+water are heating up, start sauteing the onion. Once it’s soft and happy, add the beans along with a touch of their liquid. Season ever so generously with paprika and cayenne pepper.
- After the beans and onions have had, say, 5 minutes to get to know each other, turn the heat off, toss the spinach on top of them, and cover. The residual heat will cause the spinach to wilt just a touch, making it more manageable.
- In an altogether unrelated bowl (oh, this is so not a one-pot dish), beat the egg and combine with the yogurt.
- Layer! First the polenta, then the beany and spinachy mix, and finally the yogurty egg.
- Bake uncovered for 20-25 minutes.
(…In the end, I was so very glad we hadn’t ordered Chinese.)
February 5, 2010
Who says that winter is a wretched, terrible, not at all good time for salads?
Well, I do, most of the time. But look! This combo is pretty darn tasty. And it’s so good for you that you can feel mighty righteous after eating it and justify just about any kind of dessert afterwards.
- 1 cup quinoa
- 2 carrots
- 1/2 small red cabbage
- 1 thimble-sized bit of ginger
- 1-2 cloves garlic
- curly parsley
- olive oil, salt, pepper to taste
Of course, you know how to throw it all together without any help from me. So I’ll just contribute this one nugget of wisdom: once you’ve cooked the quinoa, toss the chopped ginger and garlic in right away and let it all steam under the lid for another couple of minutes with the heat off. This takes a bit of the zing out of the garlic. Your coworkers will thank you for that if this ends up being your lunch the following day.
January 12, 2010
Monday kicked my butt. I actually thought I was masking my scatter-brainedness rather well with a carefully choreographed series of motions and scripted exchanges delivered at strategically chosen times over the course of the day… until I tried to make dinner. And washed an onion. And, while opening a can of garbanzo beans, got splashed with bean juice both on the forehead and, intriguingly, up by my left elbow under a long sleeve. And then sat down to write about it and typed “eggplant” with two ts. And typed “typed” with two ps.
But you know what’s great about eggplantt and leeks and cracked wheat and garbanzo beans? You really can’t go wrong, even with markedly diminished cognitive skills. For that, on a night like this, I’m most grateful.
Cracked wheat with eggplant + leeks + garbanzo beans
- 1 cup cracked wheat
- 2 cups water
- 1 small onion
- 1 Chinese eggplant
- 1 leek
- 1 can garbanzo beans
- 1 can tomato sauce (my cupboard suggested “Spanish style” and I didn’t argue)
- I sauteed the cracked wheat in some olive oil just because that made me happy. Then the water joined the party, and it all boiled and then simmered for some 20 minutes or so.
- In the meantime, I sauteed the onion and eggplant in a separate skillet, all the while getting rather distracted by The Daily Show. So, I think I added oregano, parsley, salt, and pepper. It kind of tasted like I had.
- Then, when the eggplant and onions became soft, the leeks and tomatoes went in for an additional couple of minutes. And lastly, after the forehead + elbow splash incident, the garbanzos jumped in.
- And then we ate and were happy.
January 11, 2010
I held this puppy up for Mr. Onepot to inspect, and he assured me that it was “that fruit we once had.” Silly boy. A quick consultation with my baby Jesus revealed that I was actually holding a squash. Really? “Ok,” I figured, “I can work with that,” especially given this nice and simple recipe as a starting point.
- 2 chayotes
- 1 small onion
- 1 lime
- salt, pepper, oregano, parsley, red pepper flakes
- balsamic vinegar
- While the onion was sauteing, I cut the chayote into long slices. Pretty and all–but again, squash? It was looking decidedly like an unripe pear.
- I tossed this pear-like thing onto the onions, cringing a little. Then I squeezed the lime on top of it all, added salt + pepper + red pepper flakes, and let it simmer for 5 minutes…
- …at which point it tasted like an unripe pear with lime and onions. Unacceptable.
- That’s how the oregano, parsley, and balsamic vinegar became involved. And the whole thing simmered for another 1o minutes.
And what do you know. Somehow, the unripe pear became acceptable. If chayote were a person, you’d have to worry about it joining a cult–it’s that susceptible. But in a vegetable, I suppose, this is not necessarily bad. It seems that you can influence it in any direction; it will simply need a lot of guidance.
December 21, 2009
Remember my ugly but delicious pie? The one that made my colleagues gasp in a not-so-good way when I pulled it out for lunch?
Well, it’s been bugging me ever since, and with a rapidly growing sense of urgency. See, my Unbelievably Adorable Dad’s birthday is coming up soon and I very much want the pie’s flavor –but not its looks–at our party. Really, one should not have to celebrate getting within a year of Medicare eligibility with a breathtakingly unattractive dish.
And behold! The problem has been solved. Thanks, Serious Eaters, for your many good ideas. It was actually Chef R0bert’s observation–that the following ingredients, mixed, were simply not going to produce an appetizing concoction–that made me slap my forehead and realize that I should simply layer them instead.
Baby portabella + butternut squash+kale pie
- 1 pie crust (yours or Pilsbury’s; I’m not going to judge)
- 1 medium onion, diced
- 2-3 cloves garlic
- 1lb baby portabella mushrooms, sliced
- 1 butternut squash, microwaved (like this) and disemboweled
- 1 fistful of kale, ripped into bite-sized pieces and steamed for 5 minutes
- 1 14oz can roasted, diced tomatoes
- 1/2 tablespoon chipotle pepper (or more, if you’re like me and like FIRE)
- salt to taste
- a toss of blue cheese
You will notice that kale and blue cheese are the only deviations from the original recipe. The kale is there because I desperately needed something green all of a sudden, and the blue cheese joined the party simply because that’s what we had this time around.
- Sautee the onion, garlic, and mushrooms for a couple of minutes.
- Pour the mushroom mixture into the pie crust. Top with layers of squash, tomatoes, kale, cheese.
- Bake for 15-20 minutes at 350F.
Is this not SO much better?


By Melissa Duge Spiers
Winter eating is often synonymous with soups, stews, and traditional meals like turkey and gravy … or guilt-inducing holiday binges on piles of decadent treats. But local restaurants are encouraging diners to think outside of the tired Christmas ham, fruitcake, and pecan-pie coma with original, locally sourced dishes that showcase surprising, delicious and nutritious ingredients. Fresh grilled salmon, steaming ramen, and a healthy Christmas salad—talk about something to celebrate this season!
Tonkotsu Ramen with el Salchichero Pork Belly and Miso Bomb ($17)
Oasis Tasting Room & Kitchen
Oasis cofounder Chris LaVeque has been making ramen as a hobby for himself and staff at his butcher shop, el Salchichero, for the better part of a decade, so it’s no surprise that the Oasis Tonkotsu ramen begins with a nutrient-dense, 60-hour bone broth made from his shop’s top-quality pork bones. Other notable elements in the dish include the miso bomb (with no less than 15 ingredients, including pork fat, tahini, red and white miso, and nori) and the staff’s favorite: a soy-marinated egg, or tea egg, served sliced in half with string to maintain the perfectly gooey yolk. Pair this steaming, soul-warming dish with a bowl of house-fermented pickled turnips, onions, cucumbers, baby corn, and cabbage, and a Japonica Pils (a light, crisp pilsner with wasabi and ginger made by the resident brewery, Uncommon Brewers) or the housemade yuzu-basil soda made with fresh yuzu juice and basil syrup.
415 A River St., Santa Cruz, (831) 621-8040, oasissantacruz.com.
Grilled Skuna Bay Salmon ($32)
Sotola Bar & Grill
The supporting ingredients of Sotola’s Grilled Skuna Bay Salmon are so evocative of fall and winter they seem to have spilled directly from a cornucopia: organic, local Post Street Farms heirloom squash done three ways (roasted Lungo squash, smoked Shishigatani squash and Pink Banana squash puree) served with Lollipop kale, sliced Bosc pears, spiced pumpkin seeds, and Post Street Farms honey. The salmon itself is sourced from the family-owned and -operated company Skuna Bay, which raises fish in oceans and rivers and has been awarded the Oscar of the culinary world, a James Beard Award. Sotola co-owner Ashley Bernardi suggests pairing the hearty salmon dish with a glass of vino from the wine list, like the full-bodied Storrs Chardonnay or, for the more playful, the Klinker Brick Rosé.
231 Esplanade, Ste. 102, Capitola, (831) 854-2800, sotolabarandgrill.com.
Ensalada De Nochebuena, aka Christmas Eve Salad ($12)
Jaguar owner Dina Torres suggests a multi-course wintry meal based on the vast selection of cuisine that Mexico creates for Christmas time. “We serve these dishes in the local markets and at home,” she says. “They are food for singing Christmas songs!” The Ensalada de Nochebuena is a juicy, sweet dessert salad that is served chilled, evoking the Christmas spirit with the rich colors of seasonal fruits and green vegetables topped with brilliant red beets. She recommends ordering it with Jaguar’s Mexican Vegetable Soup and Chiles Rellenos with Shredded Pork, which is stuffed with almonds and raisins and topped with whiskey walnut sauce. To complete the celebratory feast, pair the salad with 2013 Martin Ranch Winery Merlot, the soup with a 2015 Sauvignon Blanc, and the Chiles Rellenos with a 2014 Bliss Family Vineyards Chardonnay. Feliz Navidad, indeed!
1116 Soquel Ave., Santa Cruz, (831) 600-7428, jaguarrestaurantinc.com.


Available starting February 4 at Everytable locations.
Post & Beam collaborates with Everytable on Creole Chicken Grain Bowl.
Everytable, Los Angeles’ emerging social enterprise that seeks to make nutritious and delicious food affordable and accessible to everyone, and Post & Beam, the acclaimed Black-owned, South Los Angeles fine-dining establishment, have collaborated on a new Everytable menu offering, the Creole Chicken Grain Bowl. The new entrée celebrates Post & Beam’s award-winning cuisine, a blend of soulfully crafted dishes, and includes spice-roasted chicken, dirty rice (a savory blend of andouille sausage, brown rice, roasted sweet potatoes, red pepper, green onions and lemon), collard style kale, spinach, and Post & Beam-inspired chicken gravy.
The Creole Chicken Grain Bowl will be available beginning on February 4 in all Everytable storefronts and through the company’s meal subscription and delivery service that now extends throughout most of Los Angeles County.
“Bringing fresh, quality ingredients to the South Los Angeles community has always been a part of our mission and partnering with Everytable helps us fulfill that mission,” said John Cleveland, chef and co-owner, Post & Beam. “Making healthy food accessible and affordable has been a challenge in this community and together we are tackling this problem at a time when it matters most,” added Roni Cleveland, a native of South LA and co-owner, Post & Beam.
“This is an extraordinary opportunity for Everytable to partner with such an acclaimed restaurant that has been a staple in the community,” said Sam Polk, CEO, Everytable. “Moreover, we celebrate and admire Chef John and Roni, who continue to inspire and be a resource for Black leaders and entrepreneurs in their community.”


Jajarkot: Along with the construction of Jajarkot-Dolpa road, Mudkechula village municipality of Lower Dolpa has intensified the distribution of apple seedlings to farmers. More than 40,000 apple saplings have been distributed at the joint initiative of the village municipality and the state government, said village chairman Datta Bahadur Shahi.
The plant planted three years ago will now bear fruit within a year, said Chairman Shahi. Five thousand apple seedlings produced by the locals in their own nurseries have been distributed to the farmers this fiscal year. Become the apple of the village According to Chairman Shahi, the purpose is to make it.
The seedlings have been purchased at Rs. 70 and distributed to the farmers. Saplings have been distributed in wards 1, 2, 3, 4, 5, 6, 7 and 9 of the village municipality. Apple seedlings have been distributed based on demand. Road construction work is underway in two places in the village municipality. Local Sameer Shahi said that the possibility of apple trees starting to bear fruit has increased as soon as the road construction work is completed.
As soon as the road construction work started from Triveni and Jumla, the locals are happy that the apples they produce will get market. Similarly, distribution of one thousand seedlings is underway. Dolpa is considered to be a good district for apple production. Farmers were suffering due to lack of market for apples produced here. With the expansion of roads, the number of farmers planting apples has increased as dolpali apples are available in different parts of the country. Apple production is improving in Dolpa, where food production is low. rss


Eating healthy is essential for a healthy body. But what are the ways to have a healthy mind and body? How do you make sure that the daily requirements are met? To what extent do you need to change your eating pattern to gain better minerals and vitamins? These are some common questions that we encounter daily and ask our physicians.
We run after diet plans and seek various opportunities to see what famous people are eating. How are they so lean and fit all the time? To achieve the same lifestyle, you need to improve your diet and have lots of minerals and vitamin c in your dietary plans.
Why is a healthy diet important?
A healthy diet is a dream for many. When we get ill and take medicines, then we realize the importance of a healthy diet. There are many places in the world where people live a hazardous life and hence know that a balanced diet will do good to their body, but it stays a dream. So to ward off diseases, we all must have a balanced diet so that our lifespan increases. With that, keep in mind that intake of vitamin c alone can fight half of the deadly diseases, so it is better to take foods rich in vitamin c.
Ways to improve diet:
A rich diet has numerous health benefits. It can do wonders and magic to your body and brain. We make various plans almost on all weekdays and believe that we can do it, but we usually revert to ourselves by the end of the week.
But now it’s time to shake off the laziness. Take a step forward and see how you can improve your diet with these easy steps.
- Go whole grain:
All food items made of rice, oats, cornmeal, wheat, and barley come in the grain food category. Foods such as bread, pasta, cereals, and tortillas are most commonly used by everyone and considered the staple diet. You can easily switch over from refined grains to whole grains for a healthier meal. Whole grains are a good source of minerals, fiber, and vitamin b. Make sure you read the label before you purchase and read the ingredients at the back of the packet.
- Pair proteins:
It is best that you pair proteins in your daily diet plan. Include eggs in breakfast with yogurt, beans, and lean meat. All these foods are rich in proteins and are full of superpowers. It will affect your hunger and create good hormones, thereby maintaining the present ones. and will increase fiber intake. It will prove fulfilling and help in better digestion. Furthermore, it will also help in obesity reduction. It will help in muscle mass and prevent cramps.
- Create rainbow:
Your dining table and food plate will look good if there is a rainbow on them. Imagine a plate full of berries, cherries, tomatoes, kiwis, carrots, oranges, and bananas. This rainbow plate will be full of vitamins, especially vitamin c, which will benefit the body’s overall health. There is no better way to boost your health. Furthermore, all fruits and vegetables have no side effects and are gifts from nature. So eating them by any means will have benefits only.
- Anti-inflammatory foods:
The immune system is fundamental in today’s life, especially that the pandemic has hit us. Our body tends to react more when the system finds anything foreign to it. It starts the inflammatory process as it wants to remove the foreign body. For this, eat anti-inflammatory foods such as seafood which are full of omega-three fatty acids.
Have more fish like sardines and tuna. That includes tomatoes in the diet, with all green leafy vegetables. Moreover, use more nuts and olive oil when you are cooking.
You highly need to reduce processed meat, fried items, and soda to ward off diseases such as Alzheimer’s, diabetes, and cardiac arrest.
- Drink water:
There is nothing more important than drinking water. Even if you consume bi carbs and sodas, you cannot replace the thirst with anything else. A recent study shows that drinking twelve glasses of water in a day will drastically change your eating habits. For that, drink plain water, not chilled. Also, have a glass of warm water when you wake up early in the morning.
Also, include supplements intake with water if it’s necessary. Or create a diet chart that is nearer to the products you have in your area. Moreover, you can go vegan for a day. Also, get vitamin c from foods that are chemical-free and have been organically grown.
Will it work?
Nature has gifted us wonders. If we balance our diet accordingly and take care of our health, then no wonder you can do wonders. You need to eat healthily and stay active throughout your lifestyle, and it will also save money. You can use the same money to buy healthy foods.
Creating a diet plan is very easy. If you follow the given ways to improve the diet, you no longer have to worry about health hazards and diseases. Constantly rethink what you have for dinner or lunch. Reduce things that are health hazards such as sodium and replace them with dates. With this routine, you will have a healthy mind and body in no time. Furthermore, have great vitamin c because this is necessary as this requirement meets all essentials.


Why are your turkeys white?
They have had the color bred out of them. This was done because on occasion pigment from the feather would discolor the birds skin during dressing. The result is the clean, white, unblemished skin of today’s dressed turkey.
Which are better, hens or toms?
There is no difference in eating quality. If you want a turkey up to 18 lbs., it’s usually a hen, and if you want a turkey larger than 18 lbs., it’s usually a tom.
Aren’t toms tougher?
No, this assumption is based on the mistaken belief that toms are quite a bit older at dressing time than the hens.
What’s the best way to roast a turkey?
Fresh or frozen, start with a Bongi’s turkey. Then be sure to not overcook it by using a thermometer. Any thermometer is better than none, but the very best is an instant read thermometer. White meat is best at 170 degrees, and dark meat at 180 degrees. Please don’t cook your turkey to 185 degrees like many oven thermometers suggest.
Is there something in turkey meat that makes you drowsy?
Turkey is naturally high in the amino acid l-tryptophane. L-tryptophane is believed to produce a natural calming effect. Milk is also high in this substance, hence the practice of drinking a warm glass of milk before bedtime to promote sleep.
Still Have a Question?


At long last, a Mexican restaurant that has been eyeing a location in Marana for months has finally opened its doors for business.
Guadalajara's has officially opened a new location in Marana, modeled after- and serving the same classic menu items as- its original locations in the city of Tucson. The new location for the Mexican-themed food joint is just off the intersection of I-10 and West Cortaro Road.
The new location is notably a little bit smaller than its counterparts in Tucson, but owner Seth Holzman has previously indicated he thinks the smaller size is perfect for the area. "That location there is smaller, but I think it's going to be sort of the right size," he told Tucson.com a few months ago. "We have been wanting to get out there into the northwest area and offer what we have as well as some new things."
Guadalajara's will be taking the place of Village Inn, which used to be a popular breakfast joint until it folded under the pressure of COVID-19. Among Guadalajara's features: a breakfast menu from 9:00am through noon on Monday through Saturday, with those hours being extended until 2:00pm on Sundays, an evening margarita fountain and a tequila and bourbon bar.


Like many time-tested traditional foods, our Kaymak is a family recipe that has been handed down from generation to generation.
As a child growing up in the Hakkari Mountains
Dora used the recipe that was passed down to her from her mother, who was known for making the village's most flavorful Kaymak. As the family migrated to Iraq, Dora’s grand daughter Yasmine kept the tradition alive by sharing it with her village.
Today, Dora's Kaymak recipe remains a part of the family tradition at Atour Foods. We are proud to share it with our valued customers. Click here for some of our favorite recipes!


Eating a whole foods, plant-based diet is essential for overall health and well-being. The addition of specific superfoods can give you added benefits and help you perform optimally. Keep reading to see what foods elite ultramarathon runner Damian Stoy adds to his diet for optimal health, enhanced recovery and peak performance.
- Super greens: Barley Grass, spirulina and chlorella are alkalizing, full of nutrients and full of powerful anti-oxidants such as Superoxide dismutase (SOD).
- Enzymes and probiotics: Essential for healthy digestion and helpful for quick recovery.
- Flax and chia seeds: Full of omega-3s which are natural anti-inflammatories.
- Powerful herbs: Turmeric, ginkgo biloba, aloe, grape seed extract and ginger are natural anti-inflammatories and speed up the healing process.
- Super fruits: Goji berries, mangosteen, and acai enhance overall health and performance.
Macro Greens and Miracle Reds are the perfect source for these super foods. Damian uses Macro Greens and Miracle Reds daily and always adds them to his post-run meal or smoothie. He also enjoys the MacroLife superfood bars which he eats before, during and after runs.
Damian’s superfood smoothie for optimal performance and recovery:


Updated: Jun 20
Are you in need for some unique meal ideas when writing your fantasy story? After all, your characters are likely to eat and if your world is unique, your food might as well fit the scene. But if you don't know where to begin, then you have come to the right place! Let's get muchin' !
What preferences do your Fantasy people have when it comes to food?
a. Are your fantasy people vegetarian, fruitarian, strictly meat eaters, or all of the above?
It is helpful to think about the dietary restrictions you want your fantasy culture to have. Like the different cultures around the world, this could be due to what food sources are available to them, what is allowed to them religiously, or a mix of both. Perhaps the food source spike a belief not to eat certain foods that is later thought of as a religious rule.
Now that we have the foundations of what your fantasy people eat, lets build up from there!
b. How often do your fantasy people eat?
This is a great an inventive question! Why should your fantasy people eat three square meals a day? That's boring! If you are a Hobbit, you have seven meals a day! It is less likely that your fantasy characters will eat several times a day if they are poor, food is scarce, they are traveling/ trying to survive in the unknown....
2. What do different people eat around the world?
It might benefit you to learn what cultures you are unfamiliar with eat around the world. And you might be curious to know there are more cultures than one would expect. Learning about the world often inspires one's own art. For this reason alone, I would recommend shows like Bizzare Foods to get inspired. The host, Andrew Zimmerman travels the world and not only stops at places you have never heard before, but he dives into culture with deep respect, open arms, and tries meals that are not what people would consider "normal". Don't believe me? Have you ever seen a mollusk that resembles men’s reproductive organs? Well, neither have I, until Andrew Zimmerman ate it.... I do regret watching that one though... haha. Fun fact: Apparently, they are one of the longest living creatures in the world!
Are looking for some blood based meals for your gothic vibes? You would be thrilled to know a lot of countries cook with blood! Animal blood, to be clear. For example, the Polish have blood sausages and the Chinese cook their meals with blood as the color red is meant for luck. Maybe this could inspire you to invent some blood based meals!
2. Let's get creative!
Are you inspired by a meal you just learned about and want to build up from there? Great! Then allow me to tickle your brain!
If we are talking meat, perhaps your fantasy meat when cooked is a different color other than red, brown, white, pink? Where does the meat source come from? Grassland? Mountains? Under ground? Is it a sea creature or a mammal? What is it called?
What if it didn't taste like chicken?
What if it tasted different than it smelled?
How long does it take to cook? Do you have to be a skilled chef to cook this meal? For example, only skilled chefs can cut a blowfish so its poisonous meat won’t kill the consumer.
Is it a cold or hot dish? Is it a delicacy that only the rich can eat, or is it an every day ordinary meal your fantasy people have?
Since we are talking about meat, keep in mind, your fantasy animal might migrate through the seasons to follow their food source. Perhaps your fantasy people are nomads chasing this animal too, or maybe they wait for this animal to come back every year.
There are probably more species of fruits and vegetables than you realize. Like an Afrian Horned Cucumber which tastes like a banana, or a Durian which tastes like almonds.
Get creative! What do your fantasy fruits or vegies look like, smell like, taste like, feel like? Remember that when we cook fruits or vegetables the taste, texture, and smell change or enhance. Something to keep in mind.
As always, it is best to look at bountiful nature to get inspiration for our own inventions!
This is a fun one. In our world, there are drinks of all kinds! Water, milk from a number of different animals, juices from all sorts of fruits and vegetables. You got your sodas, smoothies, coffees, hot and cold alcoholic beverages, hot chocolate, and then there's the wide variety of tea. Ahhh, tea. There are so many herbs in the world, so many leaves, all with their own unique purposes. Chamomile for relaxation, Green tea for overall health, Oolong tea for your brain. You can even make tea out of fruits and berries!
If there's one thing you can get creative with it beverages! Here are some questions to get you started!
Which category mentioned above is it most related to?
Is it hot or cold?
What color is it?
Is it expensive or not?
Is it a luxury, made from a rare, potentially poisonous, or hard to grow/harvest ingredient?
How does it smell? Get descriptive!
Is it good for you? Bad for you? In what way? What are the benefits and/or side effects?
What texture does it have? Is it creamy, viscous, or watery?
Holy Canoli! There are a lot of desserts in the world! You got your cakes, pies, ice creams, gelato, lava cakes, muffins, cupcakes, doughnuts, tarts, puddings, cobblers, etc.! But what's special about these deserts are all the flavors you can choose from! Maybe your fantasy culture has a desert like the ones I just mentioned with a unique otherworldly flavor!
3. Why is this important again?
When thinking about why you want to incorporate food into your novel, even if it's a brief passage, remember that if you are striving to build a unique fantasy world with rich cultures among its people, food is a major part of culture. It will add great depth and even realism into your fantasy world. Plenty of fantasy writers talk about food all the time! But they are not very creative, as they want to make the food relate to their audience, so the characters will be eating normal human food.
For example, C.S. Lewis includes Turkish Delight, tea, omelettes, lamb with green peas, strawberry ice, lemon-squash, etc. in Narnia.
Then there's Tolkien's The Hobbit, who we know ate quite a bit: cold chicken, cheese, eggs, pickles, raspberry jam, salad, seed cakes, mince pie, apple tart, etc.
That's two classical fantasy pieces admired around the world speaking about eating foods we "ordinary humans" eat in a fantasy world! While it might be relatable for the readers, it seems unlikely that the fantasy world wouldn't have otherworldly foods.
J.K. Rowling's Harry Potter is a great success for several reasons! Her inventiveness cuts through most magical literature. Don't believe me? Have you every heard of Butterbeer, Cauldron cakes, Fizzing Whizzbees? She invented those foods, and now it is a thriving trend on social media to attempt to bring her creations to life! Know that J.K. Rowling also includes human foods like sausages, toast, and puddings because her characters are very much human. However, adding these inventive foods adds culture to the wizarding world she's invented. Her immersive story telling not only makes you feel a part of the wizarding world, but intrigues the readers so much so they yearn to experience the same luxuries the characters do!
Was this post helpful? What are the fantasy foods of your invention? What do they taste, smell, feel like?
JK Noble | Author | Artist | Philanthropist
Published author of the new YA Fantasy Series, HALE.
Creator of the LMB franchise and the Encourage Literacy Foundation.


The work of planting Pinellia ternata after wheat harvest is in full swing in China
This year's large-scale inter regional wheat harvest has been progressing smoothly since it was launched on May 27. From June 7 to 9, China's daily wheat harvesting area exceeded 23 million mu for three consecutive days. The daily amount of harvesting machines and tools and daily wheat harvesting area reached a new high, and the progress was significantly accelerated. Among them, the wheat harvest in Sichuan and Hubei provinces has ended; Anhui has received 39.52 million mu of wheat, with a progress of over 90%; Henan has received 68.84 million mu of wheat, with a progress of over 80%; Jiangsu has received 16.65 million mu of wheat, more than half of the progress; Shaanxi has collected 6.15 million mu of wheat, with a progress of nearly 40%; Shandong has received 13.92 million mu of wheat, with a progress of over 20%; The wheat harvest in Hebei and Shanxi is over 10%.
The competent departments of agricultural mechanization at all levels paid close attention to the organization, management and technical services of wheat cross regional mechanical harvesting, and issued 340000 "cross regional operation certificates" free of charge. Organize the docking of market supply and demand in advance, strengthen information guidance, and promote the orderly flow of combine. A total of 3234 inter regional machine reception service stations were set up in the main wheat producing areas, which helped to maintain the operation order during the "three summers". This year, more than 30000 new combine harvesters and high-performance machines with feeding capacity of more than 5kg have been added in various places, and the operation efficiency and quality have been significantly improved. The main wheat producing areas vigorously promote agricultural mechanization technologies such as straw crushing and returning to the field, picking up and bundling, and combine dredging and blocking to promote straw resource utilization and clean utilization. Agricultural Machinery Cooperatives have become the main force of "Sanxia" production, and the degree of inter regional operation organization has been further improved.
At the same time of seizing the wheat, the work of summer maize sowing started immediately. The Agricultural Machinery Department vigorously promoted the mechanized operation mode of wheat harvesting, straw treatment and maize sowing, striving to "mature one mu, harvest one mu, sow one mu", and the summer harvest and summer seed were carried out simultaneously. As of June 9, 673000 planters have been put into operation nationwide, and 78.2 million mu of summer maize have been sown. According to the weather forecast, most of North China, Huang Huai and Northwest China will continue to have fine weather in the next five days, which is conducive to the late maturity and harvest of winter wheat. The Ministry of agriculture requires local agricultural mechanization departments to carry forward the work style of continuous combat, strengthen the responsibility, and earnestly achieve "Two Musts": first, they must speed up the progress of "three summers", strengthen the mechanical scheduling, spare no effort to seize the sunshine, harvest, soil moisture and seed, transform the "harvest in sight" of summer grain into "harvest in hand", and at the same time, fully plant autumn grain, Lay a good foundation for increasing grain production throughout the year. Second, we must maintain the production order of "three summers". It is necessary to strengthen the cooperation between departments, continue to do a good job in traffic guidance, meteorological service, oil supply maintenance and safety production of locomotives for cross regional operation, and jointly escort the "three summers" production.


Sierra Leone - Fruit Juice
Project location: Newton, Sierra Leone
Partners: Tropical food Machinery Srl (TFM), Africa Felix Ltd. (AFJ), First Step, Inc. (FS)
Project budget: Euro 1,499,601
External financing: 60% grant funding by PSI
Project period: August 2010 - July 2013
This project has established a tropical fruit concentrate facility for pineapple and mango for export. A joint venture has been established between the partners.
Outgrower farmers have been trained in fruit cultivation for processing and a logistic system for efficient fruit collection has been developed. Fruits are processed into concentrate.
The production facility has been located in the First Step Special Economic Zone, within easy reach of Freetown port, sufficiently close to the production areas. This ensures the facility will be quickly linked to the capital electricity grid, have paved road access and appropriate security.


“History is mostly side effects’” historian Arnold Toynbee
“Nothing comes from nowhere…there is a story behind every happening
that is often more fascinating than the happening itself” Anonymous
I was listening to a recent episode of the Public Radio program Fresh Air, and Terry Gross was interviewing two people who had written a book on the food of the Great Depression. I have both taught and studied the Depression, and while not an expert on it, I do have a good general knowledge of the era. I know about most of the historical and economic events that led up to it, some key decisions that could have or should have been made differently, the different popular music of the time, and a lot of the personal stories of people of different cultures, colors, classes, and nationalities. But I knew very little about the food of the time and how that cuisine was not only a byproduct of the Depression itself but also a mirror of certain social attitudes, technologies, and emerging science. As usual, there was a story within and beneath the story, and it made for a fascinating 45 minutes of radio.
Terry interviewed Jane Ziegelman and Alex Coe, authors of A Square Meal: A Culinary History of the Great Depression. They discussed how politicians, nutritionists, social scientists and civic planners tried to approach food scarcity on a nationwide scale. That was a huge endeavor in and of itself, but these players also wanted to do more. They wanted to create a cuisine that would not only provide hungry people with food and nutrition but also make an identity statement about the United States. The questions and problems connected to food scarcity tied not only into economics and health, but also into the nation’s fears of immigrants and rising social and demographic changes. The planners developed new ways to use institutions to address a nationwide problem, and they took clever advantage of the relatively new technologies of mass canned and frozen foods. They also tried to “help” millions of first and second generation immigrants in the county adjust to being “American’ by eating an “American” diet. This was as much about cultural identity as it was about food.
To that end, according to Coe and Ziegelman, “strange “ foreign spices were to be left out of recipes and prepared foods, especially spices that were too hot, strong, or, well “spicy.” Vinegar and mustard were to be limited as they might make people too “nervous or energetic.” Also left out and limited were foods that were too “textured’ an/or ‘rough.” Smooth, creamy, and what we today would call “bland” was the order of the day. If root vegetables were to be a part of one’s cuisine, they had to be either baked or smothered in a fairly tasteless sauce, preferably white. Calm foods were what was desired. There were recipes for pasta and spaghetti, for example, but in both the government recommended and prepared menus of the time, the pasta had to cook for some 25 minutes until it was a mush. And many of the recipes called for it to be mixed with white cream sauce, boiled carrots or other overcooked veggies. Nutrition and supply were important-taste was less than secondary. Besides, if it was too tasty, some planners thought, people might get too used to it and start depending on it. That, it was thought, might “weaken their will “to look for work; they would become too dependent on handouts.
This was also a time when public schools had become mandated, so feeding kids via school lunches was another way civic planners sought to address the food shortage. (We still do this today; free school lunches and vaccination programs are outgrowths of this approach.) But this was also another way to sell the American approach to eating. Kids of immigrants were not only learning English and how to be trained to work in US factories; they were also being taught how to grow up eating “American.” According to the planners, they were using the new science of nutrition and the new technology of being able to rapidly can, freeze and move food to help these poor and disadvantaged kids get food and good nutrition. But no one had been checking to see if these kids were already getting adequate nutrition in their meals at home and if the only food problem they had was inadequate supply. Immigrants and poor people in general know a lot about making do with little and creatively responding to scarcity. When Ziegelman and Coe looked at the typical Italian immigrant menu of the 1930’s they found that it had as much or more nutrition that many of the meals recommended and provided by civic planners. But for the planners, nutrition by itself was not enough; the students had to learn to eat less foreign and more American. As with many social problems, the backstory behind the problem was about much more than the problem. Solving the food problems of the Depression was about much more than just food.
There were some interesting side effects that came out of this Depression era approach to food. For better or worse, the growth of what was to be called “food science” really got started during this era. Canning and freezing food to be shipped and delivered to many different places was just the beginning. Frozen and canned foods became an important way of serving food in the 1950’s-just think of the frozen dinners that started appearing on the scene during the 1950’s and that still fill freezers in supermarkets today. As refrigeration technologies grew, it soon became possible to eat a strawberry in Connecticut in January or a spinach salad in Alaska in February. Today we are wrestling with the questions of GMO’s-Genetically Modified Food- bee killing pesticides, and more. All of these possibilities are outgrowths of what happened during the Depression. For better or worse it took off from there.
And there are many historians who attribute the success of the US military in World War II in part to the planning and organization that happened in response to the Depression’s employment and food problems. President Roosevelt’s Civilian Conversation Corps, for example, gave men employment doing the hard physical work of logging land, building parks, clearing swamps, etc. This developed their bodies and got them used to working as part of a squad and following discipline-essential qualities for a military. But they also needed to be fed to do all of that work, so the Corps made use of canned and frozen food and the “new American’ cuisine to efficiently feed the hundreds of thousands of men who were in the Corps. This meant that by the start of the war the US had a relatively large supply of men who were fairly well-fed and healthy and who knew about unit discipline. It also meant that the infrastructure for supplying and shipping large amounts of canned and processed food overseas was already in place by the start of the war. They needed only to develop an overseas component. According to these historians, then, responding to the food crisis as it did inadvertently helped the US government fight and win the war.
So once again, one event or happening in history had side effects that rippled through the culture with surprising and unexpected long range effects. That is not surprising; it is how history works and how cultures, peoples and nations function. To me this is one of the joys of history-to be able to trace some of the stories behind events, to make connections, and learn and to tell those stories. When we are able to do that we make some wonderful discoveries. For everything has at least one story behind it-nothing comes from nowhere.
A link to the Fresh Air story: http://www.npr.org/programs/fresh-air/2016/08/15/490049518/fresh-air-for-august-15-2016?showDate=2016-08-15
A link to LA Times story on feeding families during the Depression:


By Robert Pore firstname.lastname@example.org
Published: Tuesday, September 13, 2011 8:27 PM CDT
Animal agriculture in Nebraska is a more than $7 billion industry that supports thousands of jobs.
But a group of agricultural organizations believes the livestock industry is threatened by outside groups, such as the Humane Society of the United States and People for the Ethical Treatment of Animals.
These organizations have formed We Support Agriculture (WSA) to educate Nebraskans about modern agricultural practices and to defend against attacks and misinformation about modern technology used to raise livestock.
WSA was announced on Tuesday at Husker Harvest Days. Pete McClymont, vice president of government affairs for the Nebraska Cattlemen, is WSA president.
He said Nebraska's farmers and ranchers are "caring people who know how to care for their animals properly."
"They go to great lengths to protect their animals from disease, predators and harsh Nebraska climate while feeding their neighbors and the world."
But they now have a new predator to contend with, McClymont said, in the form of increased activity across the country by "extreme animal rights groups who have an agenda to make Americans eat less food originating from animals -- such as meat, eggs and dairy."
He said these groups want to institute "hostile regulations that will increase the price of food and make them much more difficult to produce."
According to WSA, "This negatively affects consumers by inflating the cost of food and limiting the availability of nutritious food choices for their families."
WSA said its goal is to "defend agriculture against this extreme agenda."
Visit We Support Agriculture website


It’s become more common for doctors to recommend a nutrient-rich diet to accompany the plan of care provided when working with patients. It’s because there is undeniable proof that what you feed your body contributes to your overall health. This doesn’t necessarily mean you can exclusively use food to cure certain diseases, although some believe it’s possible. Instead, it means your body responds positively on a cellular level to life-giving foods. It’s one of the reasons why farmers use any organic fertilizer available. It’s understood that fertilizers with harsh chemicals and pesticides diminish the nutritional value of fruits, vegetables and other food items.
Whether you are endeavoring to recover from an illness, or you just want to become the best version of yourself, there are foods you can eat to advance your goal. There are benefits to consuming the recommended allowance of iodine. Specifically, it’s important for the proper function of your thyroid. A person lacking in iodine may feel moody and sluggish. There’s also a chance that they’ll gain weight. However, you don’t want to consume too much iodine because that can also be problematic. Iodine is often found in green foods like spinach, kale, green beans and parsley.
There are healthy fats that can help to reduce the risk of cardiovascular disease. While there are a lot of diets that focus on cutting out fat from your body, it’s important to understand that completely removing fat can result in depression. The goal is to consume the right types of fats, such as polyunsaturated and monounsaturated. Examples of foods that contain healthy fats are avocado, cold-water fish, walnuts, pecans, almonds and olive oil.
Probiotics are a great part of your diet because they contain good bacteria that help your body fight disease. This includes foods like kefir and yogurt. It’s also possible to get probiotics by taking a supplement. This works better for people who don’t particularly like the taste of kefir or yogurt. Just like other foods that support your health, probiotics should be used in conjunction with whatever your doctor recommends for treating any illness or injury that you have.
A great source of energy that more people are starting to enjoy is beets. Studies have shown that beets can support the fight against heart disease and cancer. They contain many nutrients, including iron and calcium, as well as vitamins A and C. Beets are great for smoothies if you don’t quite like the taste when eating them in a salad or another dish. If you are not accustomed to eating foods that are vitamin rich, you can follow different smoothie recipes that contain all of the vitamins you need to promote optimal health.
You should also be mindful of foods that should not be consumed. For example, sugary beverages can be toxic and negatively affect your overall health unless they are consumed in moderation. Some experts would recommend that you avoid sugar altogether, which is possible if you choose to find a sugar substitute made from a natural substance.


Mashed Full Pc Game + Crack Cpy CODEX Torrent
Mashed Full Pc Game Crack You can definitely freeze this potato dish. Since there are only two of us, I usually divide the potato mixture into a few bowls of foil, and Mashed freezes it later for a quick garnish. You can freeze the baked or uncooked pan. I usually freeze the pot without frying and frying when we are ready to eat. Although the game can accommodate more than four players, PlayStation 2 only supported two controllers. Because the game used so few buttons, the PlayStation 2 version uniquely allows two people to Mashed Plaza, share a controller one player uses the D-pad and the left stick, the other the colored buttons and the right stick.
The game supports multi-loss for four players Mashed Game developed by Supersonic Software. The game was originally released in Europe. An updated version with additional features titled Mashed: Fully Loaded in Europe and Drive to Survive International was released in March in Europe and North America. A live sequel to Wrecked Revenge Revisited has been released. Mashed has mixed or medium reviews on all platforms except the PlayStation 2 version of the Fully Loaded edition, which has received generally favorable reviews, according to the review Mashed IGG-Game aggregation website Metacritic. Andy Young of VideoGamer.com calls the version A Good Multiplayer Game. One of the best in recent memory.
Mashed Free Download:
Mashed Crack You can throw away this potato dish completely. Since there were only the two of us, we usually divided the potato mixture into a few foil bowls and then removed the mash for a quick garnish. You can remove cooked or untreated pan. I usually cool the pot, but do not bake or bake when we are ready to eat. This mashed potato is easy to make. Start immediately with mashed potatoes. Boil the mashed potatoes immediately and mix them in a thick brown butter, cream, cream Mashed for pc cheese, vegetable mixture, cheddar cheese, and bacon. Spread the potato mixture on a plate and cover the pan with some Ritz cookies. Put the pan in the oven and fruit. Mashed Codex is my favorite cooking method ever.
It is good! French mashed potatoes and baked potatoes stuffed with cheddar, bacon, and oatmeal. I mean what do I not like? You can only make a real meal with potatoes. We always make the potato dish. It goes very well with almost everything: burgers, chicken, pork, steak. This stew with mashed potatoes is not only delicious but also very Mashed CD Key, easy to make! Quick, easy, and fun. Three of my favorite things! Some US publications reviewed the game more than a month after the release of the Fully Loaded edition in Europe, but almost two years before it was released in North America.
- Requires a 64-bit processor and an operating system
- Operating system: Windows 7 SP1 or later (64-bit operating system required)
- Processor: Quad-Core Intel Core i5 or AMD equivalent
- Memory: 8 GB RAM
- Graphics: AMD Radeon HD 7870 (2 GB) or NVIDIA GeForce GTX 660 (2 GB)
- DirectX: Version 11
- Network: broadband internet connection
- Storage: 200 MB available space
How To Install?
- Install the game
- Copy the crack (If you have it) in the direction of the game.


Grocery Shopping Savvy Food Choices
Online Shopping at Onbazaar.pk
Grocery shopping for Great nourishment begins with savvy decisions on the market. Cooking healthy meals is a test if you don’t have the correct ingredients in your kitchen.
No one has time schedule-wise to read all the food labels, To make sense of which things are the most nutritious and the best buys? Shopping for groceries is an overwhelming task, just because there are such a significant amount decisions. But with a little direction, Healthy decisions are a savvy to discover in any market.
Supermarket Savvy grocery shopping
- Produce, Invest the most energy in the Produce segment, the primary range you experience in most markets (and as a rule the biggest). Pick a rainbow of colorful fruits and vegetables. The colors mirror the distinctive vitamin, mineral, and phytonutrient substance of each natural fruit or vegetable.
- Breads, Grains, and Pasta. Pick the slightest prepared nourishment that is produced using entire grains. For instance, regular oatmeal is desirable over instant oats. In any case, even instant oatmeal is an entire grain, and a decent decision.While picking entire grain oats, go for no less than 4 grams of fiber for every serving, and the less sugar, the better. Remember that 1 level teaspoon of sugar rises to 4 grams and let this guide your determinations. Grains – even those with included sugar – make incredible vehicles for milk, yogurt, as well as natural fruit. Stay away from granola, even the low-fat variety; they have a tendency to have more fatter and sugar than different oats.Bread, pasta, rice, and grains offer more chances to work entire grains into your eating routine. Pick entire wheat bread and pastas, brown rice, grain blends, quinoa, Bulgar, and barley. To enable your family to get used to entire grains, you can begin with entire wheat mixes and gradually change to 100% entire wheat pasta and breads.
- Meat, Fish, and Poultry. People regularly like Salmon , and it’s generally available, affordable, not very fishy, and a decent wellspring of omega-3 fatty acids. Make certain to pick lean cuts of meat (like round, top sirloin, and tenderloin), decide on skinless poultry, and watch your portion sizes.
- Dairy. Dairy foods are an astounding wellspring of bone-building calcium and vitamin D. There are a lot of low-fat and non-fat alternatives to enable you to get three servings per day, including drinkable and single-serve tube yogurt, and pre-portioned cheeses. In the event that you appreciate higher-fat cheeses, no issue simply kept your portions little.
- Frozen Foods. Frozen fruits and foods grown from the ground (without sauce) are an advantageous approach to enable fill in the produce gap, particularly in winter. Frozen best choices incorporate entire-grain waffles for snacks or meals, partition controlled bagels, 100% juices for marinades and drinks, and plain cheddar pizza that she energizes with an additional measurement of skim mozzarella cheddar and an assortment of veggies.
- Canned and Dried Foods. Keep an assortment of canned vegetables, fruits, and beans close by to prepare into soups, plates of salads, pasta, or rice dishes. At whatever point conceivable, pick vegetables without included salt, and fruit stuffed in juice. Fish stuffed in water, low-fat soups, nut margarine, olive and canola oils, and grouped vinegar ought to be in each healthy pantry.


PESTO ALFREDO RIGATONI*
1 cup sour cream
1 cup of cottage cheese**
15 oz Alfredo sauce
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons prepared pesto sauce
1 pound cooked rigatoni pasta
2 tablespoons melted butter
1 1/2 cup parmesan cheese
chopped fresh basil and parsley for garnish
spring form pan
First, heat the oven to 400 degrees Fahrenheit and spray the springform pan with cooking spray. (I forgot to spray the pan, but fortunately, enough nothing suck too much.)
I filled a large pot full of water to boil so I could start to prepare the rigatoni. Once the water was boiling, I put in the rigatoni and cooked it for about 13 minutes. While I was waiting on the pasta, I mixed the sour cream, the cottage cheese, Alfredo sauce, salt, pepper, and pesto sauce in a large mixing bowl.
I drained the pasta and let it cool for about ten minutes. Then, I melted the butter in the microwave for about ten seconds. I moved the pasta into another large mixing bowl, poured the melted butter over it and added about two tablespoons of the parmesan cheese.
After the pasta mixture was complete, I started putting them into the springform pan. Once all of the pasta was standing up straight, I put the creamy cheesy mixture over it and spreading it with a spatula. I topped all of that goodness with the leftover parmesan cheese.
This dish went into the oven for 25-30 minutes. (Mine took 27 minutes, but it will vary depending on your oven.) I let it cool for about ten minutes and then removed it from the springform pan. Before I removed the pan, I took a butter knife and went around the edge to make sure the pasta wasn’t sticking to the sides. I topped my beautiful creation off with some fresh basil and parsley.
I enjoyed making this dish so much. If you guys make this dish please message me a picture of it on Instagram because I would love to see it. I am starting to cook a lot more so expect tons more creations and recipes.
*The recipe called for ricotta cheese, but I used cottage cheese since we didn’t have any ricotta cheese at this time.
**This recipes I found online and is not by any means my creation. The original recipe is found here.


Bhogal Chole Bhature | Connaught Place | New Delhi
Indian cuisines have a variety of regional and traditional cuisines native to the Indian subcontinent.
Chole Bature is a small part of the north Indian cuisine which became the lifeline of Delhi. One can find the youngest person to the eldest person waiting in a queue on a Sunday morning for their plate of chole bhatura. Delhi has lots of chole bhature walas, you can go to any area you will find one or two famous outlets selling Chole Bhature.
I had made a pact that I'll be trying all the famous chole bhature in Delhi and share my experience with everyone.
I have been to sitaram diwan chand in paharganj, chadha chole bhature in Kamala nagar, Rama chole bhature in Tilak Nagar & Sitaram Diwan Chand in Pitampura as well (Taste is entirely different from the Paharganj outlet).
I would say bhogal chole bhature has its own unique taste and is very different from the normal chole bhature which you can easily find in Delhi.
Bhogal Chole Bhature was started in 1962 by Late Ram Bharose and is a popular food joint amongst the office people of Connaught Place. The place is famous for its unique style of preparation of Chole. They serve the chickpeas(chole) with koftas. The koftas are made of sponge gourd and spinach. The shop also serves freshly made mango pickle. One plate of Chola Bhatura will cost you around 50-60 bucks.
They serve amazing chole bhature as well as chole kulche. Apparently it's not that famous amongst Delhi people but on my visit, I had interacted with a couple of people from outside Delhi who especially came to Connaught place just to try their food. The staff has been constant from the last 40 years with its hospitality just like its taste and quality of the food.
The shop is located in the interiors of Connaught Place. It took me half an hour and a bit of asking people to reach there. It is a very simple shop with no such fancy amenities but the taste that cook enhances in his food is amazingly delicious and definitely worth it.
I would suggest you go during the afternoon time as it is less crowded there. The shop is opened till 5 in the evening so make sure to be on time. Bhogal Chole bhature is a must-have and Highly recommended from my side.
Sure You Gonna Love It.
Place: Bhogal Chole Bhature
Where: Connaught Place


Jonathan U.C. Husky XII
Lab Section 29
Topic: What is Vitamin C and why is it important?
First isolated in the early 1930s, vitamin C or Ascorbic Acid, is a water soluble vitamin essential for maintaining healthy bones, cartilage, and teeth (Higdon 2006; Starr 2006). It is also essential for the metabolism of carbohydrates and for the synthesis of the brain neurotransmitter Norepinephrine (Higdon 2006). Vitamin C also plays a role in fighting the effects of aging by detoxifying free oxygen radicals (Starr 2006).
Unlike most animals, plants, and canine mascots, humans and other primates cannot synthesize their own vitamin C and must obtain it in their diets. Vitamin C is found in citrus fruits, berries, and cantaloupe as well as in vegetables such as cabbage, broccoli, and green peppers, among others (Starr 2006). Boiling fruit juices destroys the vitamin C (Wikipedia 2007).
Several drugs are known to decrease vitamin C levels in the body, primarily through the excretion of excess vitamin C in urine. In particular, aspirin and estrogen-containing contraceptives (the pill) can lower vitamin C levels. A deficiency of vitamin C in one's diet can cause a condition known as Scurvy (symptoms include fatigue, joint pain, hair and tooth loss as well as poor wound healing). Vitamin C deficiency may also impair ones' ability to fight infectious diseases by weakening the body's immune system. In contrast, too much vitamin C can cause digestive problems such as diarrhea (Starr 2006).
In addition to being an essential vitamin, vitamin C has also figured prominently in the history of scientific investigation. In 1774, James Lind, a surgeon for the British Royal Navy conducted an experiment where he fed some sailors oranges and lemons, while others had a diet lacking in these fruits (and thus lacking in vitamin C). The sailors denied citrus fruits developed scurvy, while those fed oranges and lemons in their diets did not, proving that citrus fruits prevented the disease. This is considered the first occurrence in the history of science of a controlled experiment where a researcher compared two groups treated exactly the same in all respects except for one factor applied to one group and not the other (i.e., the first single factor experiment in scientific history) (Wikipedia 2007).
Starr, C. 2006. Biology: Concepts and Applications . Sixth Edition. Thomson Brooks/Cole Publishers, Belmont CA, USA. Pp. 624-625.
Higdon, J. 2006. Vitamin C . Published online by the Linus Pauling Institute, Oregon State University. (Webpage last modified January 31, 2006). Retrieved August 16, 2007 from: http://lpi.oregonstate.edu/infocenter/vitamins/vitaminC/
Wikipedia contributors. Vitamin C [Internet]. Wikipedia, The Free Encyclopedia; 2010 Sep 20, 16:44 UTC [cited 2010 Sep 20]. Available from: http://en.wikipedia.org/w/index.php?title=Vitamin_C&oldid=385937295 < http://en.wikipedia.org/w/index.php?title=Vitamin_C&oldid=385937295 > .


1.Fresh roll : Rice noodle, Tofu, Cilantro, Mint, Basil, Carrot, ice burg lettuce in rice paper roll wrapped served with peanut sauce. $4.50 2. Pot sticker : Minced pork stuffed in wonton skin served with Thai style ginger soy sauce. $6.00
3. Fried Tofu: Deep fried a soft tofu make a golden crispy served with plum sauce top with ground peanuts. $6.00
Soup: Choice# chicken, Tofu, Pork, Beef, tempeh $ 9.75 Shrimps $ 12.95
4. Tom Yum : * Spicy Tom Yum with a touch of lemongrass, galanga root, tomatoes, white onion, mushroom, green onion, and cilantro served with jasmine rice or noodle .
5. Tom Kah : * Spicy coconut milk soup with galanga root, kaffir leaves, lemongrass, white onion, tomatoes, green onion, red chili and cilantro served with jasmine rice or noodle .
6. Pho : Small fresh rice noodle, slice beef, meat ball, with basil, white onion, green onion and beansprouts in beef broth .
Salad : $ 9.75
7. No longer
8. Beef Salad : Fresh lettuce, cucumber, tomatoes, white onion, cilantro, grilled marinated slice beef with Thai style lime dressing.
Main Dish : Choice# Chicken, Tofu, Pork, Beef, tempeh, vegetables $ 9.75 Shrimps $ 12.95
9. Pad Thai : Thai’s most famous rice noodle stir-fried with (choice of proteins) green onion, beansprouts, egg, in the world famous signature Pad Thai Sauce and ground peanuts.
10, Pad Kee kao : * ( Drunken Noodle ) Pan fried wide-fat rice noodle (choice of proteins ) with fresh chili, garlic, basil, green onion, broccoli, carrot, beansprouts and soy sauce.
11. Pad See Ew : Pan fried wide-fat rice noodle( choice of proteins ) with egg, beansprouts, and soy sauce.
12. Pad Ka Pao ;* Pan fired green bean, broccoli, bamboo shoot with garlic, basil chili paste ( choice of protein ) served with jasmine rice.
13. Cashew Chicken :* Chicken breast stir-fried with onion, chili paste, green bell pepper, carrot, green onion, cashew nuts served with jasmine rice.
14.Ginger lover : Stir-fried ( choice of proteins ) with garlic, ginger, mushroom, white onion, served with jasmine rice.
15. I Love Veggie : Pan fried a broccoli, napa, cabbage, green bean, tomatoes ,bell pepper with garlic clove served with jasmine rice.
16. Karee kai : * Yellow curry in coconut milk ( choice of proteins ) with potatoes, carrot, white onion on top with green onion and served with jasmine rice.
17. Avocado Curry :* Green curry in coconut milk ( choice of proteins ) with Thai eggplant, half avocado in pieces, green bean, bamboo shoot and basil leaves served with jasmine rice.
18. House Curry :* Red curry in coconut milk with peanut butter ( choice of proteins ) broccoli, bell pepper and roasted peanuts served jasmine rice.
19. Pad Ped :* Stir-fried red curry and chili paste ( choice of proteins )with bell pepper, eggplant, bamboo shoot, basil leaves served with jasmine rice.
20. Pineapple Fried rice : Stir- fried garlic with ( choice of proteins ) snow pea, carrot, pineapple, cashew nut, white pepper, green onion, raisins, jasmine rice and soy sauce top with cilantro.
Side Order : Jasmine rice $ 1.50 Brown rice $ 2.00 Peanut sauce $ 1.00 Sub. Brown rice $1.50
Beverage : Thai ice Tea , Ice coffee (Cup) 16 OZ. $2.50 Pepsi, Sprite, Mountain Dew (can) 12 oz. $1.50 Water(Soft Bottle) $1.00 Hot Tea $2.00
Pumpkin Curry:/ Red curry in coconut milk with ( choice of proteins) Chinese egg plant, Asian pumpkin, broccoli, bell pepper basil, served with Jasmine rice. $9.75
Healthy Pad Thai # Thai’s most famous rice noodle with chicken or choice of protein and mixed vegetables, onions, beansprout, snow pea, pumpkin, egg, pad thai sauce and ground peanuts. $9.75
Extra Protein ; $2.50 Vegetables $1.00 Shrimps $4.50
- Business hours mon-Friday 11.00-8.00PM Sat- 11.30-8.00PM Sunday Closed Call for to go order 541- 972-6928


Friday 17 January 2014
In February, the States will be asked to approve two new Ordinances that will introduce requirements in Guernsey for the labelling and composition of food supplements, nutritional labelling of food and health claims made about food through labelling and advertising.
The original States Report in May 2011 resulted in the drafting of this legislation, which will bring Guernsey in line with EU jurisdictions and will ensure the continuation of inter community trade in food goods between Guernsey, the EU and other jurisdictions.
During the development of the Ordinances, HSSD consulted with key stakeholders and has taken account of the issues raised by local health professionals, local traders, manufacturers, importers and exporters.
The Ordinance about nutritional information and health claims is applied to pre-packaged foods only. This includes the composition of food, ingredients and nutritional information and will include terms used such as 'low fat, 'low salt', 'high energy' which make a health claim about the food. Such claims are intended to assist the consumer in making choices about the food they buy and therefore they must be true and accurate.
Advertising and labelling of food is a mechanism to provide information to the public to allow consumer choice and confidence that the product they have bought contains the ingredients they want.
Recent research indicates that 60% of adults are overweight or obese and so radical reforms to food law are required to reduce the levels of salt, fat and sugar in the diet, whilst maintaining consumer confidence and consumer choice. Therefore nutritional information on packaging is an important way of providing information to the consumer and this must be correct and not misleading for commercial advantage.
The Ordinance about food supplements will introduce measures about the labelling and advertising of foods containing food supplements e.g. vitamins and minerals that are eaten to supplement, enhance or enrich the diet. The new Ordinance is intended to ensure that any food within the definition of a 'food supplement' is properly labelled as such and that the label states the correct dose of the vitamin or mineral.
It should be noted that 'food supplements' are not 'medicinal products', which are prescribed to remedy or treat medical conditions or ill health and such products fall within the terms of the Medicines (Human and Veterinary)(Bailiwick of Guernsey) Law 2008).
If the States approves the legislation, the new provisions will come into force on 1 April 2014 for imports and exports. The provisions for local manufacturers selling locally will come into force two years later on 1 April 2016.
It is anticipated that there will be little impact on local traders as the majority of packaged products sold in Guernsey are imported from EU jurisdictions where the legislation has been in force for some time. Local manufacturers who export to the EU are already in compliance with the requirements of the jurisdictions they export to.
HSSD will be focusing on traders that are involved in internet sales where their products are procured from and packaged in third jurisdictions and marketed via Guernsey based businesses either locally, in Jersey or in the EU.
As the legislation is complex, HSSD will be providing written guidance for local traders prior to implementation.
Similar legislation will be implemented in Alderney and Sark and also in parallel with the States of Jersey.


Several weeks ago I had this idea to compare cakes that were made using a shop bought cake mix to one that is made from scratch from ingredients found in my cupboard. In other words, one that is homemade! I’ve baked batches of scones before to see how they fared in comparison, but never got round to actually asking my willing taste testers their opinions. Not much point to that little experiment then!
I personally would never dream of making a cake by any other means than from scratch. I love baking. It’s how I relax and it’s the only thing I’m remotely creative at. I get a little thrill when people enjoy what I have lovingly baked. I only wish that I didn’t actually enjoy eating what I produce. My ever rounding tum and bum are testament to that! So when I wander down the baking aisle of my supermarket, I’m amazed by how many shelves are filled with packs of mixes for nearly every sort of cake under the sun. Why buy them when most people have all of the ingredients as staples at home, and to whip up a cake takes no time at all, especially if it is a humble little sponge?
So it was this little humble sponge that I decided to base my little comparison experiment on. I would make four Victoria Sponges using three mixes from the supermarket and the fourth would be homemade using the creaming method. At school we drum into our pupils the importance of fair testing when doing a science investigation. Baring this in mind I had to make sure I followed the same principal. All the cakes would be baked in the same tins and on the same shelf in the oven. Any additional eggs would come from the same box. I needed to use the same taste testers for each cake (no problem there!)
Time to do a little experimenting!
Last week I finally dug out the cake mixes I had bought weeks before and armed with a camera and notebook I got cracking. So, without further ado, these are the results!
A supermarket value brand.
Additional ingredients needed-1 egg (25p)
Total cost-47p excluding jam (8 servings)
Ingredients included wheat flour, sugar, whey powder, diphosphates,potassium carbonates, carboxy methyl cellulose, polyglycerol, esters of fatty acids, soya, flavouring
This cake took all of 2 minutes to whip up. The contents in the bag pre mixing was powder like.The batter was extremely runny and almost white in colour. Looking nothing like a cake batter that I know of. Nor did it taste like one !
Baked and assembled it was flat and very unappealing in appearance, nothing like the picture on the packaging. On cutting the cake was very pale and filled with tiny little holes. Reminding me of a bath sponge! Comments from my dubious looking taste testers were ” tastes cheap” “dry” “lacks flavour” “chewy” “horrible..can’t eat another mouthful” “wouldn’t eat again” I thought it pretty disgusting. A mouthful of chemicals with a texture that started off spongy but quickly turned into chewy. Yuck!
A supermarket brand cake
Additional ingredients needed- 2 eggs (50p)
Total cost -£1.40 excluding jam (12 servings)
Ingredients included wheat flour,sugar,palm oil, rapeseed oil, mono and di-glycerides of fatty acids, skimmed cows’ milk powder, diphosphates,potassiom carbonate, soya lecithin, natural flavouring
This cake also took two minutes to mix. The packet contents were yellow and almost like a crumble mix. After mixing the batter was again runny, but this time the batter was grainy and contained undissolved bits.It tasted incredibly sweet.
Appearences were ok, apart from being slightly too dark once baked and assembled. It resembled a home made cake and looked like the picture on the packet. Once cut though, there did seem to be rather a lot of air holes. Comments from my taste testers were “a superior cake mix, if it is one” underlying artificial taste” “I’d eat this again” “can I have a second piece” “light texture” “looks home made” “tasteless” “chewy” I thought it an improvement on cake one, but yet again it seemed to collapse on eating and became claggy (my word of the week!) It tasted artificial but not unpleasant.
Homemade following a Mary Berry recipe
cost- £2.15 excluding jam ( 8-12 servings according to how greedy you are!)
Ingredients includes eggs, sugar, flour, Stork margarine, vanilla extract, milk
It took longer this time to make. Twelve minutes in total. The batter had a thick dropping consistancy and needed spreading in the pans. It was pale yellow in colour and tasted smooth and creamy.
The bake was even and once assembled looked like the photo attached to the recipe. On cutting there were some air holes but not as many in the previous two cakes. My trusty taste testers comments were “tastes homemade” “moist” “best by far” “no chemicals in this one” ” buttery” “rich flavours” “the jam is seeping into the sponge” I’m not sure if my opinion should count here but I was more than pleased with the result!
A branded cake mix
Additional ingredients- 3 eggs, oil and water (80p)
Total cost-£3.05 excluding jam (serves 12)
Ingredients included sugar, wheat flour,palm oil, monosodium bicarbonate, modified corn starch, esters of fatty acids, mono-diglycerides of fatty acids, flavouring, xanthan gum
The preperation time for this cake took five minutes. The contents in the packet were pale yellow and resembled a crumble mix. The batter had a loose dropping consistancy and not as runny as the other mixes. It was very sweet and had a vaguely vanilla taste coming through. After trying the batter my lips tingled for a good while after !
The cake cracked slightly on baking but looked decent enough, but there seemed to be several large air holes on cutting.It looked like the picture on the packaging apart fronm the slight cracking. My taste testers comments were “very sweet” “vaguely vanilla” “a funny colour” “strong artificial smelling” “looks manufactured” “yummy” “worse one” “heavy” I thought that it tasted very artificial and again was claggy and stuck to the roof of my mouth. I had an unpleasent after taste for hours after. One of my poor taste testers thought it was the cause of an IBS flare up!!
So in conclusion. Suprise, surprise, the home made cake was the clear winner! I was surprised how poorly the more expensive branded mix fared.In fact this cake turned out to be the most expensive of the four. No surprises though that the value mix got such poor reviews. A cake for 47p? What do you expect! Packet mixes are convenient in terms of time, but a homemade cake only takes a few minutes more. I’ve been making cakes for years so I can almost make one with my eyes closed. Someone lacking confidence may take a little longer. But you just can’t beat one made from scratch. A successful one tastes like a cake should. Doesn’t turn chewy when eating it. Doesn’t leave an after taste. You know exactly what’s in it !
This little comparison test was, of course for a bit of fun, and please don’t read too much into the results.My taste testers had no idea which cake was which on trying them and it was fun to see their reactions. I haven’t named the branded mix or which supermarket the own brands came from for obvious reasons! I have to say that I rather enjoyed my little foray into product testing and comparing shop bought with home made. Next week I plan to test those scone recipes again. My taste testers can’t wait!
I’m with you…homemade every time. And don’t get me started on shop bought pancake mix.
The thing is…12 minutes to make a cake isn’t a long time, it’s not tricky and it’s so worth the effort.
That Cake Lady said:
I run a cake business and use only the finest ingredients, I hear of more & more bakets using cake mixes and can’t understand how their customers can’t tell! Some of them only require you to add water. Eugh!
Absolutely no point to packet mixes. They take nearly as long, sometimes cost more and taste awful. Can’t believe that there are bakers using mixes…how on earth can they call themselves bakers. That’s just deplorable!!


ANDARE BAR 206.859.6777 $$
(Bar/Cocktails) Be sure to stop by the bar, located on the Lobby Level, for Happy Hour! Andare Bar offers an amazing variety of cocktails, beers, wines, and bar bites.
ANDARE KITCHEN 206.859.6777 $$
(Italian) Andare Kitchen is open Monday – Saturday for lunch and dinner. Just come on down to the Lobby Level to enjoy Italian-inspired cuisines.
REGENCY CLUB $$
(Lounge) The Regency Club is great for relaxing just before the start of your day and unwinding after a long day. Breakfast, evening hors d’oeuvres, desserts, and drinks are served from 6:30 am – 9:00 pm.
DANIEL’S BROILER 206.900.9590 $$$
(Steakhouse) You can enjoy beautiful views of the city, live piano music, USDA prime steaks, and 150 selections of whiskey all on the second level of the hotel!
(American) Stop by the 24-hour Market for fresh salads, sandwiches, and more! For in-room delivery, just dial extension 54.