A few weeks ago, I spotted a recipe for red lentil soup in the Recipes for Health section of the NY Times. I've had an unopened bag of red lentils sitting in my pantry for as long as I can remember - I think I heard or read that they cook faster than green lentils, and the word "fast" was all the motivation I needed to pick some up. But when it came time to actually cook with them, I was at a loss, and they kept getting shoved farther and farther back in the cabinet. This soup recipe seemed like a great way to get them out and front and center.
Only problem is, I forgot to bookmark it, so I had to search for it again when I wanted to make it last night. I googled red lentil soup nytimes and the first result was this recipe, published in the regular food section of the Times almost a year ago. At first I thought it was the same recipe - it had the cumin I remembered, and the onions and garlic, and it was finished with some chopped cilantro (which always sticks in my mind because I know that I'll never make a cilantro-ified recipe the way it's meant to be, because I am one of them). But a few things seemed off. I could have sworn the recipe I originally read had curry powder and mentioned swirling in some yogurt.
After sitting there confused a while longer, I did a more thorough search and realized that there were in fact two different red lentil soup recipes in question, written by two different people, appearing in two different sections of the Times almost a year apart. However, there were some striking similarities. I took this as a good sign, because I imagine the chance of two people reaching the same conclusion (and deciding the conclusion was fit to print) when their soups are in fact kind of crappy has got to be slim. So... which recipe did I follow? Well, both, and neither. I mixed and matched from the two to fit my mood and what I had on hand. Instead of chopped cilantro and lemon or lime juice, I made a sort of gremolata/pesto thing from parsley, raw garlic, lemon zest, lemon juice, and a little olive oil, and I added it at the end with a dollop of Greek yogurt. The soup tasted a little flat before these additions, but the lemony yogurty tartness turned it into one of the best soups I've ever made. (I realize I haven't posted enough for you to know this, but: I have made some pretty awesome soups.) I got a brand-spankin'-new immersion blender over the holidays, so I blended my soup into oblivion, but it's probably good left chunky too. I was way too blender-happy to find out. My mish-mashed recipe is below.
Red Lentil Soup
serves 3; adapted from two NY Times recipes linked above
1 tbs olive oil
1 medium onion, chopped
1 small carrot, chopped
2 garlic cloves, minced
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp hot curry powder
pinch of cayenne
salt and pepper
1 small (14-ounce) can whole tomatoes with juice
1 quart chicken or vegetable broth
1 cup red lentils
For the gremolata/pesto topping:
1/4 cup loosely-packed parsley leaves
1 garlic clove
1 tbs olive oil
knife and cutting board
saucepan or soup pot
blender (immersion or otherwise)
Heat the oil in pot over medium heat and add the onion and carrot. Saute until tender, about 5 minutes. Add the garlic and saute a minute longer, stirring so the garlic doesn't brown. Then add the tomatoes with their juice and all the spices, including a pinch each of salt and pepper. Let the tomatoes simmer until they begin to break down, 5-10 minutes.
Add the broth and lentils and bring to a boil, then cover and lower the heat. Let the soup simmer for 30-40 minutes, until all the vegetables are soft and the lentils begin to fall apart. Season with salt, pepper, and cayenne to taste.
While the soup simmers, make the gremolata/pesto topping by finely mincing the parsley and garlic. You could also do this in a food processor, but I didn't want to get mine dirty, and I actually liked the "rustic" (read: uneven) texture I got from chopping by hand. Add a pinch of salt to the parsley and garlic. Zest and juice the lemon half and add a bit of zest and juice to the other ingredients, then stir in 1 tbs of olive oil. It should come together in a paste at this point; if not, add a little more oil. Taste the mixture and add more salt, lemon zest, or lemon juice if you want. Keep in mind that this will get stirred into the soup, where the sharpness of the garlic and the tartness of the lemon will be subdued, so your mixture should have a lot of kick to it.
When the soup is finished, blend it with an immersion blender or in a regular blender in batches (CAREFULLY - I speak as someone who has splattered hot soup all over the kitchen before and it is not fun). It should turn a really pretty orange color. Taste one more time for seasoning, then spoon it into bowls and top each with a dollop of yogurt and a few spoonfuls of the gremolata/pesto mixture. Make sure to swirl it all together before eating!


Why Community-Minded Coffee?
The team of Harmony
believes that to truly fulfill our mission, we need to
to be an all-around socially-responsible
coffeehouse. As our programs strive to build a better
community and a better world, our economic choices need to align with
values that build
stronger communities in every corner of the globe.
The purpose for
our coffeehouse is
to provide a
socially conscious cafe experience through
the products we offer
and the education we provide to the community on socially conscious choices.
Below are some of the ways we provide a community-minded coffee
All sales income goes to Goodwill
Industries of North Central Wisconsin to continue to offer unique,
innovative and impactful programs for our community members. We strive
to be a socially responsible
coffeehouse with a vision to create a better community where arts and
culture are celebrated, leaders
are developed, civil dialogue is promoted, and all people are valued!
We compost all of our coffee grounds and
filters and much of our food waste, and use recyclable cups.
We use environmentally-friendly cleaners, and support sustainability
programs & initiatives in our community.
We use local ingredients whenever possible, and create all of our
amazing bakery items fresh in our Green Bay kitchen.
Organic Coffee & Fair Trade Beans
Our beans are roasted locally for the freshest cup of coffee.
Through Fair Trade, the farmers who grow our beans are getting a fair
wage for their beans.
And, we only use organic beans. You are helping support locally owned &
farmers in other countries, and the environment. Each cup of coffee and
shot of espresso is ground,
crafted and brewed fresh by our skilled baristas for a gourmet
Cyber Café & FREE WI-FI
In our rapidly changing world, we believe
everyone should have access to information.
Our affordable cyber café and FREE WI-FI help keep our community members
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Elders email their grandchildren, students write papers. Business folks
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have ideas on how to improve on our coffee-house mission? We'd
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Email us here!


Located along the iconic Clarke Quay riverside, FU LIN Restaurant and Bar is where locals & tourists go to dine, drink, socialize and be entertained by live band and DJ performances.
Our menu feature dishes that are assembled from modern Asian cuisine influences using the freshest ingredients. Be sure we will bring bold and inspiring flavors into your life.
Join us today.
Daily 12pm to 2am
Who We Are
We started our business in 1995 with one goal in mind: providing quality ingredients to achieve an enjoyable dining experience. Famous for fried yong tofu, we relentlessly strive to improve service and culinary standards to continue our pursuit for excellence, providing dishes that are fresh, hearty and simply unforgettable.


The AlpineAire Mashed Potatoes and Country Gravy With Turkey Entree Pouch is gluten free. With a hint of sage and the incorporation of exotic spices, this dish gives you turkey and mashed potatoes in a creamy country gravy. AlpineAire produces freeze-dried, dehydrated and ready-to-eat instant meals, side dishes, breakfasts, soups and desserts. Their products can be used every day but also for backpacking, hiking, hunting, fishing, and long-term food storage. They also offer selected items for those who are gluten-intolerant. Naturally Good Food… Anytime/Anywhere!


NT Labs Medikoi 5kg Wheatgerm and Garlic 6mm Standard Sized Pellet
A reduced-protein food with the benefits of garlic for overwintering fish
Medikoi Wheatgerm with Garlic is an ideal food for late-Autumn, Winter and Early Spring feeding. The reduced protein results in less waste produced by fish with a slower Winter metabolism. The inclusion of garlic stimulates the appetite of fish, and the sulfur-rich compounds in garlic can permeate a fish’s skin. Garlic is well-known for repelling skin parasites such as white spot, flukes and fish lice which can attack vulnerable, overwintering fish. Feeding during the cooler months to ensure your fish get the right nutrition and support when they need it.
Wheat Flour, Wheatgerm, Wheat Bran, Maize Gluten, Soya, Garlic, Fish Oil.
Protein 20%, Oil 5%, Vitamins 4.3 Mcal/kg, Garlic 1500 Mg/kg, Minerals.
Vitamin A 21000 IU/kg, Vitamin C 150 Mg/kg, Vitamin D 1500 IU/kg, Vitamin E 150 Mg/kg.
EEC Permitted Preservatives and Antioxidants.


Nutrition Myth Busted:
Do Protein Bars make good meal replacements?
(And how to scan a protein bar label for healthier eating)
As busy and active consumers, we often think of “protein” or “energy” bars as convenient and healthy options to eat in place of meals or to fill in the nutritional gaps in our diet. Many of these products tout a great taste, “high-protein”, or even contain “superfood” ingredients that sound better and easier to prepare than our own meals. While many of these products do contain beneficial ingredients and levels of nutrients, a closer look at a nutrition facts label would benefit the consumer, as many come with unnecessary ingredients and additives.
Protein bars are based around the idea that people need additional protein or don’t have the time to prepare cooked sources of protein. Many brands of protein bars provide sufficient protein (ranging from 12 to 30 grams) to supplement your diet or count as a source of protein. Many even contain high amounts of Calcium, Iron, vitamin C or other helpful vitamins and minerals. However, a protein bar never contains just protein, and many incorporate high amounts of sugar or fat to help lengthen shelf life or to simply taste better. Let’s look at an example to break down what you do and don’t want in a protein bar in six simple steps:
- Check the calorie count. Many protein bars simply contain high amounts of calories and this isn’t helpful if you added it to your diet in the hopes of losing weight.
- Check the fat content. This specific protein bar contains 14 grams of fat, 5 grams of which is saturated. By consuming this bar, you’ve eaten about a ¼ of your daily fat intake, a lot for a simple snack!
- Check the sodium content. Many bars add high amounts of sodium to preserve and give taste, and many of us already consume too much sodium.
- Check the sugar and protein contents. This specific example is an excellent source of protein; however, it also contains a whopping 22 grams of sugar!
- Check the vitamins and minerals. This bar contains 15% of your daily Calcium and Iron intake.
- Check the ingredients. Many of these may be unfamiliar to the average consumer, but what is important are the sources of protein and sources of sugar.
- The protein in this bar is sourced from isolates, which are a higher percentage of protein than products that are made with concentrates.
- Many sugars are listed under different names. In this example, you’ll find Organic Tapioca Syrup, a Milk Chocolate Flavored Coating, Brown Rice Syrup, Sugar, Organic Agave Syrup. Even though most don’t explicitly say they are sugar, they are in fact sugar.
Now that you know how to read the nutrition facts of a protein bar, you can see that this example is high in fat, sodium and sugar. It contains many calories, protein and is a good source of fiber, calcium and iron. Can it replace a meal?
The answer is no. Protein bars offer a source of calories, protein and fiber, but they lack the vitamin and mineral content of what a real meal could provide. For example, eating a meal of chicken, brown rice and vegetables provides about the same amount of protein and calories as the protein bar, but with less sugar, less sodium, more fiber and more vitamins and minerals. This makes a healthy meal far superior nutritionally to a protein bar. If you want to eat protein bars as a part of your diet consider them as snacks and even consider a healthier version than the one above that includes less sugar, calories and sodium. Ultimately, protein bars do not make good meal replacements and you should consider a variety of balanced, health-consciously prepared foods as the optimum meal.
Blog Post by Brandon Shaffer
Protein bar (numbers added in Paint): https://www.amazon.com/NoGii-Super-Protein-Chocolate-Caramel/dp/B004FR6P2G?th=1


Many people experience great difficulty when it comes to the subject of nutrition. Dieting and fitness has become more complex with every fad that hits the market. Although you may be confused at this point in time, this article is meant to guide you through the subject of nutrition with helpful tips and advice.
Choose the right foods as recovery nutrition after working out. While protein is good, it is not as good for recovery as carbohydrates can be. The best idea is to find a comfortable mix of the two, as long as they supply you with the right nutritional balance your body needs.
When it comes to nutrition, we all seem to have trouble doing it properly. Our problem areas vary though and sometimes, we need help identifying these problems. Look at https://notehub.org/boyjk eating habits and decide which one you pick. Is it the salad or the cheeseburger? The soda or bottled water? The healthy choices are obvious and if you don't pick them as often as you should, that may be your problem.
One of the most effective nutrition tips is to make certain to eat a good breakfast each and every day. Ingesting the right kind of calories at the start of the day's activities helps jump start the metabolism and provides the energy the body needs to perform efficiently.
Broccoli is a big star in the nutrition "show." It is loaded with betacarotene, lutein and lycopene. Studies have shown these nutrients to be valuable in preventing cancer. They help liver function. Eat broccoli every day and your health is sure to benefit. You won't need to buy supplements to provide these nutrients if you eat broccoli consistently.
A great nutrition tip is to start taking the supplement Coenzyme Q10. Coenzyme Q10 has been scientifically proven to convert oxygen in the bloodstream into energy. This means that by taking Coenzyme Q10 you'll have much more energy. If you suffer from fatigue, Coenzyme Q10 can do wonders for you.
For snacking "on-the-go" be sure to carry a reusable tote filled with fresh fruit in season and a bottle of home-purified water. By always having a healthful snack and plenty of good drinking water with you, you will avoid the temptation to purchase soft drinks and junk food to satisfy your normal hunger.
Vitamin K is an advantageous nutrient that you can add to your body on a daily basis. This vitamin is very beneficial in reducing bruises and any imperfections that you may have on the skin. If you suffer from severe acne, vitamin K can help to reduce the redness from your bumps.
Bananas are a very nutritious and convenient food and make a great addition to your diet. They contain lots of potassium and fiber, and lots of Vitamin B6. They also come in convenient single-serving packages with biodegradable packaging, and are sturdy enough to be taken everywhere. They are easy to chew and digest, as well.
Collagen: What Holds Us Together - Whole Foods Magazine
Collagen: What Holds Us Together - Whole Foods Magazine Collagen is derived from the Greek word kolla, meaning glue. It is the glue that literally holds the body together and is vital to maintaining our health (1). Medical News Today reports collagen is the most abundant protein in our bodies and provides structure and strength to skin, muscles, bones and connective tissues (2). Collagen levels can deplete with age; this is where specific supplements and powders may be beneficial. Natural anti-aging products commonly use collagen for its myriad of benefits.
Never eat mindlessly while watching the television, reading a book or the newspaper. When you are eating something take the time to savor each bite. link webpage is also good to try to enjoy the smells of the food as well as the preparation. Not only will you appreciate the food and the cook more you will eat less as a result.
Many people use ground turkey in the place of ground beef as it is healthier, but it can be a little dry. If you are one of those people who have issues with dry ground turkey, mix in olive oil and onions to make it more juicy. It contains far less fat, and it packs wonderful flavor.
Some foods with a high concentration of carbohydrates are not that bad for you. Although many people avoid carbs whenever they can, items like beans and legumes are actually very high in protein and very high in fiber. A gram of fiber negates a gram of carbs, so the more fiber the food source has, the less net carbs you're ingesting.
Avoiding breakfast will screw up your morning. Many people mistakenly think that skipping a meal will aid in weight loss. Actually, skipping your morning meal will make you extremely hungry and therefore prone to snacking throughout the day. You will wind up eating many more calories than you would had you consumed a healthy, balanced breakfast meal.
Most people do not eat enough zinc on a daily basis. It is vital for the functioning of many important enzymes in the human body, as well as, being necessary for healthy male reproductive health. It can be found in such foods as wheat, beans, nuts and other seeds. It is better to eat zinc in food rather than using supplements.
Read as much as you can about nutrition as you start to change your diet. Half of the problem with people who eat poorly is misinformation. When you understand just how bad sugar is for your organism you will start to naturally avoid it and gravitate towards healthier options in your diet.
In the article you've just read a few nutrition-specific tips were covered in order to show you how simple actions can create big changes in your overall lifestyle. http://hatstate3dudley.uzblog.net/wildly-popular-skin-care-retail-company-method-in-a-competitive-environment-1886474 may still have questions about nutrition, but remember to use these tips to help you receive the proper balance in nourishment.


Right now I’m living in Israel. Israel is officially, I believe, a part of Asia. A few days ago I decided to make some Pad Thai in celebration of a shared cultural heritage. Are you seeing the connection? It’s really very clear and logical. Anyway, despite the obvious continental linkage between my current country and Thailand, the tiny makolet(neighborhood grocery store) on my boyfriend’s street curiously seemed to stock only a limited selection of specialty Asian food items. While I was able to find exactly the right kind of rice noodles buried in a corner (I dusted them off and they were fine, I promise), I was at a loss when it came to fish sauce, tamarind juice, and couple other items. Aha, the joy of google! I found some spectacular substitutions which I’m excited to share, and the Pad Thai came out splendidly. Without further ado, a taste of Asia, from Asia (sort of):
Original ingredients from savorysweetlife.com; bastardized version (parenthetical comments and directions) my own handiwork
Pad Thai sauce ingredients:
4 cloves of minced garlic
½ cup of palm sugar (Hypothetically there should be palm sugar in Israel. In my grocery store there was not. It’s ok- brown sugar is the same color and works just the same. )
1 ½ tbl. white sugar
1/3 cup of fish sauce (You really have to live next to an Asian food store for this one. The best substitute I found for this was two parts soy sauce and one part lime juice, because it retains the salty and bitter aspects of the fish sauce. Israelis don’t believe that limes are different from lemons, so I was forced to substitute within the substitute. Indeed they are right! It was great with lemons too.)
½ cup of tamarind juice concentrate (Lime/lemon juice works really well for this too. Use 1.5 tsp for every 1 tsp of tamarind juice. Also saw that Worcester sauce works, but I won’t vouch for it. Mostly because I can’t even spell it.)
Pad Thai noodle stir fry ingredients:
Dried rice stick noodles – ¼ of the package (Yay! Actually found these! If you’re not as lucky, don’t despair- I would aim for either another shape of rice noodles, because the texture/taste are pretty key, and if those are unavailable then some form of flat noodle- udon etc.)
4 cloves of garlic, chopped
6 tbl. of vegetable oil
¼ cup of red onion, thinly sliced (The day I made this was not red onion day in the grocery. I used yellow onion with no lacking in taste and only a slight lacking in color. The dish is so bright as it is that it doesn’t ruin the appearance.)
1 cup of mung bean sprouts (I didn’t even try; I have no doubt Israelis don’t believe in mung beans. Regular sprouts did the trick.)
1 cup of carrots, match sticks
¼ cup of green onion cut diagonal in ½ inch segments
¼ cup of cilantro
1 ½ cups of either thinly sliced chicken, beef, pork, shrimp, or tofu
¼ cup of toasted peanuts chopped
Lime wedge (Again, Israelis and their limes. A greenish lemon it was.)
First the sauce: take all the ingredients and put them in a saucepan or pot. Heat them on medium heat, stirring, until the sugars dissolve. I took the liberty of adding some sweet and spicy chili sauce at that point. You can try to taste the sauce to determine whether it’s sweet or tart or spicy enough, but be warned that it will not taste like pad thai yet. You will think that something has gone wrong- it hasn’t. The sauce by itself just doesn’t have the great taste of pad thai. Don’t despair- just move on to the rest of the process.
The rest: Boil the noodles for about 4-5 minutes, until they are very al dente. Drain them and separate into small bunches. Heat half of the vegetable oil in a wok or very large frying pan and add half the garlic. Throw the meat/tofu/etc in the pan and fry for about 4 minutes. Remove it and heat up the rest of the oil, then adding the remainder of the garlic and the onions (whichever color you decided upon). Sauté until slightly golden, then add the noodles back in, in small bunches. Add some of the sauce , then most of the vegetables, and let everything sizzle for a few minutes before mixing together. Throw the meat/tofu/whatever back in and add some more sauce to taste.
Done! Garnish with remaining fresh vegetables, peanuts, and cilantro. If in Israel, take a moment to relish your local cuisine…right. In any case, enjoy!


After gastric sleeve surgery the goal is to get 60-80g of protein per day, but that can be tricky when you’re in the full liquids phase and get tired of drinking protein shakes and my chicken bone broth. My doctor lets you have pudding in the full liquid stage because it melts in your mouth, but if your doctor wants you to wait until purées for pudding, please do that. [explanation of all the food stages]
Such a simple recipe is perfect for post-surgery, plus you even get some fiber too! It would also be great to throw into your ice cream maker!
shrink violet's protein-y fiber-y pudding recipe
Yummy, easy to eat, and you get a high amount of protein in a small package - plus some fiber too! You can of course mix up the flavors. Banana protein powder would be great in vanilla pudding. Chocolate protein powder with pistachio pudding. Even unflavored protein powder for a less-sweet treat. Whatever combination you choose, you'll know you're getting lots of protein in every teeny-tiny bite!
For a special treat, toss it into your ice cream maker...
Mix pudding mix powder, protein powder, fiber, and gelatin in a medium mixing bowl.
Add milk and whisk until combined. (Some lumps OK.)
Add yogurt and whisk for 2 minutes.
Refrigerate for 1-2 hours.
Give the pudding one more really good stir, and serve in 2 ounce portions.
Makes 3 1/4 cups. Nutrition values based on Jello instant pudding mix in white chocolate, Fage 0% Greek yogurt in plain, and Dymatize Elite whey protein powder in snickerdoodle, but it will be about the same for other combinations. I don't recommend using a yogurt other than Fage 0%. Some other yogurts (I'm looking at you Chobani) turn the pudding into a soupy gross mess.
What are your favorite ways to get protein in your diet at the full liquids stage? Did you manage to keep up, or did you miss your protein target? Any techniques or recipes of your own you’d like to share?


Why are bagels the best? That is the most important question humankind will ever ask in all of eternity. Before I rant, let me start by giving three good reasons.
- Dinner, baby!
There. Argument is over!
Now let me be serious. Bagels are the best because, if they’re whole wheat with nuts and seeds, they have almost everything you need for a balanced diet. You can eat them for any meal of the day, and toasting them for breakfast with berry jam is fast and easy. You can make sandwiches with them. Here at Olympic Bagel, we eat up to four bagels per day because they’re tasty, healthy and easy to prepare. Even for dinner, I often have a bagel on the side with a salad to make a full course meal.
You can even get gluten free bagels!
So there we have it. If you still don’t know why bagels are the best food ever, you haven’t eaten enough of them!


http://stores.littleduckfarms.com - Little Duck Farms offering you the most carefully harvested, freshest and finest pecans, pecan products, vegetables and pasture-raised beef South Georgia offers. They encourage you to buy the products you love from a third generation American farm family, including salted pecans and much more. Please help support American Agriculture by making the Dorsey family farm the source for all of your pecan needs. Located at 830 U.S. Highway 129 N, Ray City, Georgia 31645. Call (229)-455-3522 or visit http://littleduckfarms.com/ for more information.


There’s no fruit or vegetable in the summer garden that can bring as much joy or heartache as the humble tomato. How many gardeners have spent their time nurturing tomato plants only to have their efforts rewarded with small fruits or hardly any at all? Growing tomatoes in the home garden can be a lesson in patience and disappointed expectations. But all is not lost!
Even if your efforts to grow tomatoes have been upset by disease, drought, or just bad growing techniques, this is a new garden season! And to help you along with having a successful tomato harvest this summer, some of the local Lenoir County Master Gardeners have offered up their tips and suggestions for growing tomatoes at home from planting all the way to harvest.
Why grow tomatoes?
Tomatoes are a southern garden favorite in the late spring and summer. They are an essential component in the classic tomato sandwich (or BLT if you prefer), and nothing tastes like summer quite like a fresh, ripe tomato. Not only are they delicious, but tomatoes are also so, so good for you. One tomato will give you 20% of your daily requirement of vitamin A and 28% of your vitamin C as well as a good dose of potassium.


It is the holy month Ramadan is upon us and demands a regular diet for all Rozedars. The meal before dawn or the sehri is considered the most important food consumed during Ramadan because that’s what your body needs to thrive throughout the day.
It is crucial to drink plenty of water, eat healthy and balanced meals and make the appropriate choices of drinks and food throughout the month to ensure an improved body and mind.
we recommend to you 10 perfect foods to help keep you high.
1. Bagels and Bananas
The combination of almonds, nut butter along with honey keeps you going through the entire day. To accompany this dinner, sip the glass of chilled milk, and experience the energetic surge.
2. Oat meal is packed with fruit
This blend of Chia seeds, Oat meal, and fruits is the most nutritious item you can have during the time of. The greatest part is that it only takes about five minutes to cook this delicious snack.
3. Stuffed egg paratha
Who doesn’t enjoy an anda paratha particularly when an authentic Pakistani to the core? Here’s a recipe for your most loved dish, a sehri meal , with an (yummy) new twist.
4. Banana oatmeal smoothie
This mixture of bananas, orange juice and yogurt will satisfy your appetite and body with its refreshing and unique flavor.
5. Scrambled eggs with chicken
If you’re a chicken and egg lover in the morning meals, this is the top choice. The flavorful taste of egg and chicken will make you feel full and satisfy your appetite.
6. Sehri Qeema
Qeema, paratha/roti and Qeema are staple meal of every desi family. This recipe will smear your taste buds. Additionally, you can freeze it until the day that you don’t need to make something new.
7. Spinach Feta Wrap
If you’re looking to experiment and would like to be mindful of calories, we recommend you this tasty spinach feta wrap. With the flavor of cheese and plenty of greens, you’ll feel energized all day long and not feel stuffed.
8. Shami Kebab
The ultimate saviour is waiting for you. Shami kebabs are essential for the sehri. Here’s a recipe to delight your taste buds. these kebabs are crispy and will brighten your day.
9. bean salad
If you’ve made a decision to made a decision to eat healthy but you are struggling to decide what to have for sehri this is the perfect meal for you. We’re presenting to you the salad of three beans that is loaded with protein and fibers , and is low in calories.
10. Fruit Salad
Each meal you eat during the sehri must be balanced by fruit salads. The heat will make you tired if you are deficient in vitamins, so make sure that your body is getting the nutrition it needs and take a small portion of fruit salad every day.
Keep well hydrated and eat one or two dates at the very to maintain your energy levels throughout your quick.


Super Bowl LIII is being held at Mercedes Benz Stadium in Atlanta, and is always an expensive ticket with an experience that might not match with the cost. With all of the amazing venues and offers for this gigantic football weekend, Las Vegas can provide you with a better experience than overpaying for nosebleed seats. Splash Magazines Worldwide has put together some of the best spots to enjoy the big game in Las Vegas.
If you are looking for an experience that takes you far beyond the typical gameday setting, it is hard to beat the experience at CliQue Bar and Lounge located inside The Cosmopolitan. Later in the evening CliQue does become a lounge, but for football you get the same incredible setting and world-class service to go with lush couches and televisions at every angle to make sure you don’t miss a snap.
The menu created by award-winning chef Brian Massie is so good that the Super Bowl might become an afterthought. You can start off with the signature wings or pigs in blankets, but from there the menu quickly drifts off into a seriously elevated level. The flawless and flavorful lamb that is the centerpiece of the mini-lamb gyros would make any Greek proud. The seafood selection is certainly something you will not find at any other Super Bowl party. You can choose from miso sea bass lettuce cups, yellowtail sashimi, mini lobster tacos or what is a bite of perfection, Bill’s spicy tuna. This fresh spicy tuna is placed perfectly on a setting of crispy rice creating a perfect singular bite that somehow becomes even more flavorful when you dip it in the ponzu sauce. Make sure you save room in the fourth quarter for the deep fried oreos. They are as good as they sound and the batter is light and fluffy, almost as if you are biting into a fresh donut and then you hit a hot birthday cake Oreo cookie.
If you thought the food was distracting, wait until you take a look at the cocktail menu. You can start off with something refreshing such as the flavorful “So Fresa, So Clean”, which is centered around Avion tequila, but is very subtle with the addition of watermelon, lime, agave and a strawberry gomme syrup. While it is tough to come up with a favorite, “The God of Wine” is one of those cocktails that as it tickles your taste buds you just can’t figure out which wonderfully flavor is stealing the show. This red wine sangria is complemented with Hennessey VS Cognac, fresh watermelon juice, the strawberry gomme syrup and is topped of with champagne. For more information, visit: CliQue
The Still, located inside of the Mirage, brings everything you would want to a Super Bowl viewing experience. To begin with you can’t turn your head without getting a look at one of the 27, 65″ flat screen televisions that fill this stunning restaurant. You can grab a stool at the classic and stylish bar or pile a group of friends into the couches or you can even enjoy the game in the private room that is perfect for a large group. Of course there is the service, Las Vegas is a city built on service and The Still is as good as it gets.
The Still will be hosting their “Big Game Sunday” party with doors opening at noon. Based on your group size, The Still has a platter menu that will take care of your group with items including: salsa and chips, guacamole and chips, wings, quesadillas, mini cheeseburgers, tacos and buckets of fries. For reservations, visit: Big Game Sunday
PT’s Taverns will host Big Game viewing parties with an extended happy hour, dining specials, gaming promotions and giveaways at all 60 locations in the Las Vegas Valley and Nevada, including PT’s Pub, PT’s Gold, PT’s Ranch, PT’s Brewing Company, Sean Patrick’s, Sierra Gold and SG Bar, starting at 3 p.m. on Sunday, Feb. 3.
At any PT’s location, guests can catch all the action while enjoying one of Nathan’s Famous hot dogs, which will be offered as a special menu item throughout the game. Hot dog selections will include a regular hot dog, priced at $3; a New Yorker, served with brown mustard and sauerkraut, priced at $4; Chili and Cheese, topped with chili and shredded cheddar cheese, priced at $5; and BC & B, a bacon-wrapped hot dog topped with beer cheese, priced at $6.
Plus, PT’s Happy Hour will be extended throughout the game. PT’s Happy Hour offers a 50 percent discount on drinks including wines by the glass, premium spirits and all craft and import beer, which features PT’s own craft brews, including the Sean Patrick’s Irish Red and the Golden Hefeweizen. PT’s Happy Hour food selections are priced at $6, $7 and $8, and include $6 loaded potato skins and Sriracha chicken bites; $7 half-pound pub burger and chicken parmesan sliders; and $8 flatbreads, including three-cheese, meat feast, the Gilroy and buffalo chicken.
PT’s Taverns will also offer game time giveaways for guests, including Bud Light sponsored gear, as well as gaming point multipliers for Golden Rewards members. Bronze and Silver level members will receive five times the usual points and Gold, Royal and Royal Elite level members will receive 10 times the usual points.
Select taverns will offer an additional Big Game Squares promotion, which will begin two weeks prior to the Big Game on Sunday, Jan. 20. Players will earn a complimentary square for each four-of-a-kind or Keno hit of $200 or more. The winners of each quarter will receive $50 in free slot play and the winner of the fourth quarter will receive an additional $50 cash. All players must be present to win. For more information, visit: PT’s
Carmine’s inside The Forum Shops and Virgil’s Real Barbeque will host Big Game viewing parties on February 3.
At Carmine’s the highlight of the party is the Tailgate Buffet, which includes Carmine’s signature Italian dishes such as cold antipasto, vegetables and assorted cheeses, salads, pasta, Scarpariello wings, “World Famous Meatballs”, chicken & eggplant parmigiano, sausage with peppers and tiramisu for $85 per person. For $150 per person football fans can add an open bar with draft beers, well drinks and house wine. Doors open at 1 pm and the party packages start at 3 pm, with last call at the end of the third quarter.
Carmine’s will also offer an MVP package that includes a premium open bar including call brand drinks, draft and bottled beers, Carmine’s wine and an upgraded Tailgate Buffet with additions such as a fresh seafood assortment, NY strip loin carving stations, fresh fruits and chocolate cannoli. For reservations, email email@example.com, call 702.473.9700 or visit www.carminesnyc.com to purchase online.
Virgil’s Big Game party runs form 1 pm – 7:30 pm with a backyard bbq buffet with live carving station. Offerings include Memphis style pork ribs, Carolina pulled chicken and pork, Texas Beef Brisket, BBQ chicken wings and favorites sides such as mac and cheese, cole slaw and potato salad and deserts including Virgil’s famous banana pudding, pies and seasonal fresh fruit. From 3 pm – 7:30 pm, a premium open bar and a kicked up lemonade stand will quench every sports fan’s thirst. Throughout the day there will be giveaways, contests and music and games on the two outdoor patios. Cost is $150 per person and reservations can be made by emailing EventsLV@VirgilsBBQ.com, calling 702-389-7400 or visitingwww.virgilsbbq.com to purchase online.


I saw this banana boats idea on Pinterest a while ago, and finally decided to try it for the 4th of July. They used chocolate chips, peanut butter chips and coconut. I'm not a huge coconut fan, so I tried my own variation. I used tiny semi sweet chocolate chips, a couple Reese's peanut butter chips, marshmallows, and graham cracker crumbles. I call them Nanner S'mores. Or S'mananna Boats? S'mallow Nannerboats?
Anyway, here's what it looked like all stuffed with s'morey goodness:
The banana peel turned kinda black on the grill. Next to it is just a graham cracker with choc. chips and mallows on it. It turned out terrible. Can't win 'em all.
But the S'mallow Nannerboat was delicious! The Mallows were toasted on the outside and gooey on the inside, and the graham crackers were crispy and the chocolate was melted. So good! I'm going to be making a lot more of these!


A skateboarder of 30 years, Blake’s collection of colorful decks from friends who turned pro, graces the walls, and there are murals all over the walls in keeping with the artistic vibe.
“Skateboards are rad art to hang,” he says. “They look so killer in here!”
As well as the decor, Blake has also got a hands-on approach with the type of food that is served at The Good Bar. As a vegetarian, he’s made sure there are plenty of meat-free options on the menu, like vegan hot dogs and a veggie burger made in-house. The bar sources high-quality products like grass-fed steaks and locally made bread from The Crema Café & Artisan Bakery of neighboring Seal Beach.
“I want my kids to be able to eat here, and I want my friends to be able to eat here,” he explains.


When someone wants to bring a salad to a dinner party they will want to make sure that it is a good salad. And, not only will they want it to taste great, but they will want it to look great, too. So, they should search for the best salad for dinner party. They should test out different recipes to see which ones taste the best and look the best, and they should practice the salad a few times before they bring it to a party.
A dinner party is a true success only when there is good food at it, and when someone brings the best salad for a dinner party to the meal they are attending they will feel great about what they have done. They will know that everyone will appreciate the pretty and tasty salad, and they will be glad that they worked hard to please everyone there.


by U.S. Dept. of Energy, Technical Informat .
Written in English
|The Physical Object|
On the other hand, big meat corporations and its employees are making a significant economic profit. Additionally, it is important to consider that “In , more than , workers were employed in the meat and poultry packing and processing industries”. These corporations are the entities that will suffer economic losses if there is a A rise in hygiene standards and cleaning requirements has increased energy use in the dairy and meat processing sectors. The dairy industry continues to be energy intensive due to the thermal processes employed to ensure microbial safety, however the use of falling film evaporators, heat recovery systems (Ramirez et al., a) or process According to the U.N. Convention to Combat Desertification, it takes up to 10 pounds of grain to produce just 1 pound of meat, and in the United States alone, 56 million acres of land are used to grow feed for animals, while only 4 million acres are producing plants for humans to :// Poultry DeveloPment review Contents Foreword iii the role of poultry in human nutrition 1 The role of poultry in human nutrition 2 The nutritional benefits of chicken meat compared with other meats 4 The importance of poultry meat and eggs, especially for children and women 5 Increasing the nutrient content of chicken eggs to improve human health
Assuming the rule of thumb conversion, my per lb of finished meat cost is $ per lb (three lbs of grain to one lb of meat) for a total of $ of feed cost for a 20 lb bird. Given that feed is your greatest expense, you should look at ways to make sure your birds are making the most efficient use of their :// Incorporating the optimal mixers and blenders in meat and poultry processing plants can be tricky. As technologies evolve, operators can find it tough to pinpoint equipment that can produce the highest-quality products in the most cost-effective manner. Because virtually any meat or poultry product other than whole-muscle cuts will require a degree of mixing or blending, leveraging effective In , employees working in meat packing and processing plants on average earned $ per hour plus benefits, while employees in poultry processing plants earned $ per hour, plus benefits. According to a analysis by John Dunham & Associates, the U.S. meat and poultry industry accounts for $ trillion in total economic output or ?ht=d/sp/i//pid/ demand of energy and environmental safety. The present book contains various processes of meat and poultry preservation. All the entrepreneurs, technocrats, persons evolved in meat and poultry processing will be benefited from this book. Contents 1. Principles of Various Preservation Techniques Chilling/Refrigeration Freezing Curing
The annual liquid waste and solid waste production from poultry industry in Nepal is million liters and million tons respectively. % of liquid waste generated from sullage and 18 The Environmental Conference for the Meat and Poultry Industry is once again being co-located with the International Production and Processing Expo in Atlanta, Ga. This conference will cover critical topics including EPA enforcement, water use and conservation, wastewater management, Form R Reporting, Process Safety Management (PSM), recycling ?ht=d/sp/i//pid/ Over recent decades the poultry industry has made tremendous adjustments to meet the increasing demand for inexpensive and safe supply of meat and eggs. Over the past three decades, the poultry sector has been growing at more than 5 percent per annum (com-pared to 3 percent for pig meat and percent for bovine meat) and its share in For the best business practices and solutions in automation and robotics, meat and poultry industry professionals should visit PACK EXPO International (Oct. , McCormick Place, Chicago). At the show, more than 2, exhibitors attendees will gain insight on the newest designs and technologies in meat and ://


Friday, April 13, 2007
Noshing in New Orleans
A couple of months ago my husband attended a conference in New Orleans and I tagged along. This was my second trip to New Orleans (my first one was in April 2004) and both times I had gained a few pounds by the end of the vacation. You'll see why. Here are a few photos from my week there.
As soon as we landed in New Orleans and got settled into our hotel (The Sheraton on Canal Street on the edge of the French Quarter), we took a walk along Decatur Street and made a beeline to Johnny's Po-Boys.
A po-boy is a traditional Louisiana submarine sandwich. This one has breaded deep-fried shrimp, lettuce, tomato, pickles and mayo on a crusty French baguette.
This is a deep-fried soft-shelled crab po-boy sandwich with a bowl of gumbo, also from Johnny's Po-Boys.
A Muffuletta sandwich from the famous Central Grocery in the French Quarter. Another hearty sandwich made famous in New Orleans, the muffuletta is packed with layers of salami, capicolo, and mortadella meats, with provolone cheese and an olive/pickled vegetable mixture.
And, of course, a trip to New Orleans wouldn't be complete without a visit to the legendary Cafe Du Monde on Decatur Street. The beignets arrive to your table hot and piled high with icing sugar.
We enjoyed a nice dinner at Brennan's restaurant. I had the veal with crab meat and hollandaise sauce. We had to ask the waiter what the little yellow package tied with a green ribbon was at the corner of my plate--it turned out to be a half a lemon tied in yellow cheesecloth. Ha!
This is another traditional Creole dish of crawfish etouffee with rice. I wish I could buy crawfish here in Vancouver.
I can never have a enough seafood. This is a cold shellfish platter from Bourbon House restaurant. It's loaded with oysters on the half shell, mussels, shrimp and scallops.
New Orleans is one my favourite cities in North America. The food is excellent, the people are friendly, and the jazz music is fantastic. I can't wait to go back again someday.
Posted by - at 11:53 AM


Oriental Garden Chinese Restaurant is the best place to spend your leisure time tasting delicious food and enjoying the nice atmosphere. After visiting our restaurant you will definitely have a wish to come back!
Adress: 2677 S Woodland Blvd, Deland, FL 32720
Phone: (386) 822-5555
- turned_in_notHealth ScorePass
- list_altTakes ReservationsNo
- credit_cardAccepts Credit CardsYes
- accessibilityGood for KidsYes
- groupGood for GroupsNo
So..I've heard of this Americanized Chinese food phenomenon in the States, and apparently this place serves the epitome of just that. My thoughts? You may not experience authentic Chinese meals here, but they do what they do very well.
Shrimp egg foo young with white rice: soft whole egg omelette with shrimp, shallots, and diced onions. Steamed white rice served separately for takeaway - the star of the night. 5/5
Singapore mei fun: angel hair noodles with a mild curry flavour. 3.5/5
House fried rice: with pork, shrimp, and chopped veggies. 3.5/5
It's a neighborhood Chinese take-out joint, but a good one. Food is cheap, it comes hot, and is consistent. I myself prefer a more authentic experience, but if you're trying to feed people who prefer Americanized Chinese, it's hard to beat. They give you lots of food for your take-out order, so we usually get two meals out of one dish ordered. Their hot and sour soup could be a tad hotter, but the flavor is great and they don't put any weird and non-Chinese stuff in it like Tomatoes or whatever.
This is the only Chinese restaurant I will ever go too, not only because the food is always consistently great, but because the guy that always answers the phone is the best!!! If every place I ordered food from could be him it would be awesome!!!
A wonderful family owned restaurant with very good service. Our favorite spot to pick up our Friday night dinner. We've had the wonton soup, pork fried rice, shrimp egg foo young and Singapore Mei Fun. The Mei Fun is awesome, slightly spicy, fine noodles seasoned with curry and tossed with vegys and a mix of shrimp, pork and chicken. The whole family cooks and serves and the food is always served hot and ready to go very quickly.
Ordered the General Tso. It tasted odd. Not bad, but just different than we've had at other places. It wasn't as appealing, and with so much competition nearby, we haven't been back.


I’ll be honest. Finding a satisfying breakfast without grains was a challenge for me. I was previously eating oatmeal every morning and thoroughly enjoying it. But, when I started the Whole30 diet, grains were out of the picture completely. I really missed (and craved) oatmeal the first couple of week, but I knew I must transition to see a change.
It took a lot of experimenting and contemplating to figure out what to eat and GET FULL. I first felt like I was hungry all day, and as a result, I became really moody and even hangry at times. But, I hung in there and figured out this breakfast I’m going to share with you. It’s actually so easy, it takes under 5 minutes to make it.
I call it my “Apple-Berry Immune-Boosting Fruit Salad”… here’s how it looks:
My Apple-Berry Immune-Boosting Fruit Salad is very simple. It contains thawed or fresh blueberries, chopped apples (I prefer organic), cinnamon, and flaxseed. The cinnamon adds wonderful flavor plus provides anti-inflammatory benefits and may prevent swelling. Flaxseed, on the other hand, is high in wonderful omega-3 fatty acids that can reduce symptoms of arthritis like joint pain and inflammation.
Therefore, this salad is a NUTRITIONAL POWERHOUSE and it tastes amazing.
- 1 organic apple
- 1 cup fresh or frozen whole blueberries (thawed)
- 1 TBSP organic cinnamon
- 3 TBSP organic ground flaxseed (I use Bob’s Red Mill Organic Golden Flaxseed)
Here’s how to make it:
- Put the blueberries into a bowl
- Chop or dice an entire apple and add to the bowl
- Sprinkle on the cinnamon
- Sprinkle on the flaxseed
- Stir everything together and enjoy
I didn’t think a fruit salad would be satisfying, but it really is for me. The flaxseed really helps make the salad more filling. I feel great eating this salad and make it part of my daily breakfast routine. Some days I use pears instead of apples if I run out of apples, but I prefer using apples. Feel free to give this a try and comment below!
The information contained in this blog is for educational purposes only and is not intended to diagnose, prescribe, treat, or cure any disease, ailment or injury to the body. It is not medical advice. FDA regulations prohibit the use of medical claims in conjunction with the sale of any product not approved by the FDA. Statements made herein have not been evaluated by the FDA.
Any products, techniques, and/or personal usage tips referred to are not suggested as a replacement for proper treatment from a licensed health care professional. I am not a licensed health care professional and the decision to use or not to use any of this information is the sole responsibility of the listener and/or reader. Everyone is an individual with different body types, different blood types, different body chemistries, and it is important to remember that what works for one person may not work for another person.


Turkey just isn’t the same without a nice rich gravy. Here’s how I make mine.
1. After you put your turkey on the carving board, you’ll see you have a lot of delicious drippings left in the pan. Measure out 8 TBS. and discard the rest. (Don’t pour it down the sink unless you want a clogged drain!)
2. Return the 8 TBS you measured out to the pan. Stir, scraping up all the delicious browned bits of skin and turkey that remained stuck on the bottom of the pan. These have a lot of flavor.
3. Add enough flour to make a thick paste, stirring until it’s smooth. I like using Wondra brand flour, because it’s very fine and doesn’t make lumps.
4. VERY gradually pour in about 4 cups of broth or stock, stirring constantly as it thickens.
5. If you want a richer, deeper color, stir in 1 tsp. Gravy Master, available in the spice aisle.
6. Salt and pepper to taste.
7. If you have any lumps, despite all the stirring, you can pour the gravy through a mesh sieve.
Stay tuned later in the week. I’ll be running my first-ever contest, and one of my readers will win a great prize!


City Urges All To Get Their Cans Out To Sunday In The Park
The City of Greenville is using the Sunday in the Park concert this week for its annual canned food drive to benefit the Kids Summer Stock program for the Food Bank of North Carolina.
Super Grit Cowboy Band will headline the concert this Sunday, July 10, at 7 p.m. in the Greenville Toyota Amphitheatre at the Greenville Town Common. Admission is free, but organizers hope everyone will bring canned foods for the Food Bank’s Kids Summer Stock. Concert-goers can either bring canned foods or make a cash or check donation to the Food Bank.
In keeping with the food theme, Krispy Kreme Doughnuts will be offering free samples of their Lemon Pie and Lemon Cake doughnuts at this concert.
A perennial Sunday in the Park favorite, Super Grit has been called the “The South's Hottest Honky-Tonkers,” by New York's Village Voice newspaper. The concert will last around an hour.
### COG ###


|Honey Be Good - June 05, 2006|
Good news about HONEY. It may be a bit difficult to find in Hong Kong, but I want to try it. I love buckwheat Soba, & the other benefits are a welcome surprise.
Honey Bee Good
About to sweeten your tea with honey? What kind? It matters.
Until recently, if you asked a nutritionist about the pros and cons of, say, lightly processed "raw" sugar versus honey, table sugar, brown sugar, molasses, fructose, or maple syrup, you'd hear this exasperated chant: "Sugar is sugar is sugar." No longer. Several studies have found that buckwheat honey -- dark, rich, and malty -- has an unusual number of age-fighting antioxidants in addition to serious sweetening power.
Okay, we know you probably don't have a yellow-capped squeeze bear of buckwheat honey in your pantry. But the next time you're in a natural-foods grocery or speciality market, pick up a jar. Although several types of honey have some antioxidant effects, researchers have pronounced buckwheat honey far and away the star. And buckwheat itself (think pancake mixes, Japanese soba noodles) is being investigated as a "functional food," thanks both to its high levels of protein, fiber, and minerals, and its lab-tested ability to reduce body fat and cholesterol and even prevent gallstones. So the next time you're making yourself a cuppa, try sweetening it with something that's got a lot more going for it than sugar's empty calories.


Por fin, un día bonito, soleado y sin viento.
Finally a beautiful, sunny, no-wind day.
Using for the first time our grill (well, it is a temporal one, but I'm OK with it), using for the first time our garden set, and having lunch in the garden for the first time.
In the menu, potato salad, green salad, sausages and corn.
Juice for the boys. And beer for us.
Not too pretty for now... but we'll see how far we get this summer.


I won’t lie, it wasn’t my favorite. It had that boxed taste that I like to avoid as much as possible. It wasn’t terrible! I think it’s hard to find an apple dessert that doesn’t taste that way. It was ok, but didn’t go over big in my house.
Sorry! It does look good though, doesn’t it?
Then we tried the Decadent Triple Chocolate, but instead of making it a “cake” I did the “extra” idea and make the cupcakes! Oh heavens, this was a completely heavenly experience!
Then…oh then…you bite into it while it’s still warm and it’s ooey gooey inside! Tonight while I was making dinner, the cupcakes sat right next to me and I gave in. I put mine in the microwave for 10 seconds for that nummy gooey taste!
So, if you have to take a treat somewhere anytime during the holiday season, get the Triple Chocolate and do the cupcakes! No extra ingredients just the liners. You will absolutely have people raving about your dessert!


Coffee is something that people from all walks of life have long considered to be a dietary staple. A strong foundation of knowledge when it comes to coffee can help those who love it get even greater enjoyment from drinking their daily cups. The tips that follow below are a great to place to get started building that base.
Buy your coffee directly from the roaster. You can do this easily online these days. A lot of places are willing to ship directly to you. Your coffee will arrive within a couple of days. This is the way to get the freshest roast coffee to drink every morning with breakfast.
Making a great cup of coffee really depends on your coffee maker. It does not have to be the most expensive model to produce a great cup of coffee, but it does have to brew the coffee properly. Look for a coffee maker who will extract all the best elements out of every single bean.
Just because you are drinking a dark roast coffee does not mean your coffee has more caffeine in it. This is just the way the beans were prepared, not how much caffeine is in them. If your coffee has the term Robusta on it’s packaging, it usually has twice the amount of caffeine as standard Arabica coffee.
When grinding your coffee at the store, use a medium grind if you plan to drip brewed coffee. A medium grind is similar to the consistency of granulated sugar. This grind is perfect for a drip brew that takes about 6 minutes. If it takes longer, use a coarser grind.
Does your tap water tastes bad? It could influence the way your coffee tastes. If your tap water has an unpleasant taste, consider using bottled water to make coffee or get a filter installed on your tap. You will find that your coffee tastes much better if you use cleaner water.
Never store coffee near your oven. Heat can ruin the taste of coffee. Steer clear of counter tops and cabinets, even if it is above the oven itself.
When brewing your coffee, use bottled or filtered water. Doing so, you will obtain maximum flavor for your brew. However, you do not want to use water that is too soft. The flavor will not be extracted as well. Look for a nice balance. Compare the flavor of your coffee with different brands or types of water.
If you want to make iced coffee, do not just pour brewed coffee over some ice. This will dilute the coffee. You should cool it down in the freezer first. When the coffee freezes into ice cubes, use them to make iced coffee.
It is difficult to find people who do not relish even the occasional cup of coffee. However, the key to getting the most out of drinking coffee is to acquire a thorough knowledge of brewing, selecting and enhancing it. The piece above is a perfect starting point for beginning the process.


Dining out can be a pleasurable experience, but it can be difficult to maintain a healthy eating habit. Making wise restaurant choices is critical for people trying to balance enjoyment and nutrition. In this post, we’ll look at some practical tactics and suggestions for navigating restaurant menus and making healthier choices without compromising flavour or satisfaction.
1. Plan Ahead and Research
Before you go to a restaurant, do some online menu study. Look for options that correspond to your dietary habits and objectives. Many eateries now provide nutritional information, making educated decisions easier. To achieve a balanced lunch, choose dishes that include lean proteins, complete grains, and plenty of vegetables.
2. Opt for grilled, steamed or baked
When choosing a preparation method, lean towards grilled, steamed, or baked options. These methods minimize added fats and oils while retaining the natural flavors of the ingredients. Grilled proteins, such as chicken or fish, offer a delicious and health-conscious choice. Avoid dishes described as “fried,” “crispy,” or “breaded,” as they tend to be higher in calories and unhealthy fats.
3. Mindful Potion
Restaurant portions can often be larger than necessary. Consider sharing an entrée with a friend or opting for smaller portion sizes, if available. Another strategy is to ask for a to-go container at the beginning of the meal and immediately pack away a portion of your dish to avoid overeating.
4. Load up on Vegetables
Vegetables are a high-nutritional-value supplement to any meal. Choose dishes with a variety of colourful vegetables, and consider asking for extra vegetables as a replacement or side dish. Salads, vegetable-based soups, and stir-fries are excellent sources of vitamins, minerals, and fibre.
5. Be Mindful of Sauces and Dressings
Sauces and dressings can add flavour to a dish, but they can also add extra calories and sodium. Sauces should be requested on the side and used sparingly. Vinaigrettes and olive oil-based dressings are lighter and healthier options. Alternatively, for a tart and refreshing flavour, drizzle lemon juice or balsamic vinegar over your food.
6. Choose Whole Grains
Select dishes that incorporate whole grains like brown rice, quinoa, or whole wheat pasta. These options provide sustained energy and are rich in fiber. Whole grains can help you feel full and satisfied while supporting digestive health.
7. Hydration and Beverage Choices
Stay hydrated by drinking water throughout the meal. Avoid sugary sodas and excessive alcohol consumption, as they can contribute empty calories. If you choose to have an alcoholic beverage, opt for wine, light beer, or cocktails made with fresh ingredients and limited added sugars.
Dining out can be a pleasurable experience while maintaining a focus on health-conscious choices. By planning ahead, opting for grilled or steamed options, prioritizing vegetables, being mindful of portion sizes, and making savvy choices with sauces and beverages, you can enjoy restaurant outings while staying aligned with your nutritional goals. Remember, moderation is key, and making small, informed choices can lead to a more balanced and enjoyable dining experience.


In a nailbiter ending tonight, the US House of Representatives passed the long-stalled, almost-lost, back-from-the-dead FDA Food Safety Modernization Act, a decades-overdue piece of legislation that will equip the US Food and Drug Administration with enforcement tools to help it prevent and track foodborne illness outbreaks.
For people who don’t know the regulatory landscape of food in the United States, it comes as a shock that FDA (which regulates both drugs used in food production and much of the food produced in the US, except for meat and poultry which are under USDA) has so little power. Until now, the FDA could not compel a food recall; it could only ask for a problematic or dangerous food to be recalled, and the food producer could demur. That was, if the FDA even associated a particular food with a foodborne outbreak, which was unlikely given its lack of surveillance resources or inspectors. (A remarkable number of foodborne outbreaks are solved not by the feds but by the Minnesota Department of Public Health, which is well-funded by the state it represents.) The last time food-safety legislation was updated in the US was 1938. [Read more…]


The Big Cheese
6oz aged beef patty, American cheese, pink pickled onions, shredded lettuce and Hank’s secret burger sauce in a toasted glazed burger bun.
The Bigger Cheese
6oz aged beef patty, crispy applewood smoked bacon, American cheese, pink pickled onions, shredded lettuce and hank’s secret burger sauce in a toasted glazed burger bun.
The Cod Almighty
Beer battered seasoned cod with American cheese, crisp lettuce, hot sauce and Hank’s homemade remoulade in a toasted glazed burger bun.
The Big Smoke (v, vegan on request)
Panko crumbed smoked tofu, smoky mushroom marmalade, garlic ‘aioli’, crisp lettuce and American cheese in a toasted burger bun.
Our signature Cajun fries with hot sauce and sour cream.
BEERS & MORE
We are proud to serve our favourite craft beers from London and beyond – including our own collaboration with Bermondsey’s Brew By Numbers. We also serve craft cider, a short selection of classic cocktails, wine and locally made soft drinks from Hackney’s Square Root Soda.


Ersatz beer from Breda
The search for lost beers continues, while debunking the odd beer myth along the way. And sometimes brewers used quite remarkable ingredients. In Breda, they used skimmed milk.
I still have a weak spot for the various fake beers I find from time to time: beer made out of potatoes, palm sago, and even pea pods. Usually this kind of weird drinks are the invention of loners outside the brewing industry, like the 19th century potato-based Koningsbier (‘Kings beer’) or the sago beer invented by an Amsterdam bath house keeper. Once in a while, a real brewer would give it a try, usually forced by circumstance. During both the First and the Second World War, Dutch brewers experimented with rice, sugar and the like. Even Heineken tried using chestnut flour and rutabagas, although this didn’t reach the stage where it was sold to consumers. Brewing with chestnut flour gave a ‘soury-smelling, very bitter tasting’ result. With the rutabagas, the entire Rotterdam brewery smelled ‘in a disgusting way’ and the beer was completely opaque.
I found a rare example of such a beer surrogate in times of peace, in the archives of the Drie Hoefijzers (‘Three Horseshoes’) brewery in Breda, the Netherlands. This brewery dated from the 16th century, but in 1887 it moved to a new location just outside the old city centre, where they started brewing modern Bavarian-style beer. In 2004 the company, by then called Oranjeboom and owned by Interbrew, was closed.
Their archive contains an inconspicuous folder that describes an experiment for ‘a new beer product’, done in the years 1934-1935. The incentive was a simple one: to try if it was possible to replace the usual ingredients by pure raw materials. One of the thoughts behind this was, that in Holland most brewing grains were imported. Also, in the 1930s there was an economic crisis and the Dutch were drinking less and less beer.
The Drie Hoefijzers brewery, at that moment one of the Netherlands’ biggest brewers, therefore wanted a cheap, beer-like beverage without using any grains. There may have been another motive as well: in 1930 the big Dutch brewers had agreed not to steal each other’s customers. Or at least, not with beer. If the Drie Hoefijzers were able to make something that resembled beer, but wasn’t a real beer, they just might be able to get around this cartel. And it would be all the easier if this beverage was cheap.
And so, they devised a recipe (or maybe they found it somewhere in brewing literature), in which the proteins of the grain were replaced by those in milk, and the malt sugar by cane sugar or glucose. Eureka: the malthouse and the brewhouse were not needed anymore, because the brewing process became considerably simpler and shorter. The recipe called for skimmed milk, cane sugar, soluble starch (replaceable by potato syrup), diluted malt colourant, hops and water. After boiling for half an hour it had an original gravity of 10.5 degrees Balling, which, if entirely fermented, would result in 5.5% ABV. This fermentation was to be done with the brewery’s usual bottom-fermenting yeast and the result was put in small bottles. After two weeks, it was completely clear and after 4 to 6 weeks of maturing, it was ready.
A potato flour factory in Groningen had already made a price offer. Why has this ‘Surrogatbier’, as it is called in a German-language version of the recipe in the folder, not made it to the market? Maybe it wasn’t tasty enough after all. Maybe there were technical problems. Who knows, maybe the reason is to be found somewhere else in the brewery’s archives. But at least, if you’re in the right mood, you can now try and make this ersatz beer from Breda for yourself, and see if it had commercial potential after all. With skimmed milk!
Surrogatbier 13 April 1934
100 cc of skimmed milk
240 grams of cane sugar
40 grams of soluble starch
40 cc of diluted malt colourant
4 grams of hops
2,2 litres of water.
After heating slowly, boil for half an hour and filter after cooling. Original gravity 10.5 degrees Balling (≈ Plato). Add bottom-fermenting yeast at 10º C.
After 2 days, put it in the fermenting cellar. On the fourth day, remove the caseïne and put the liquid into small bottles. It should be clear after two weeks. After 4 to 6 weeks it is ready to drink.
Another version of the recipe found in the same folder, dated 21 February 1935, gives:
50 grams of skimmed milk
300 grams of cane sugar
100 grams of potato syrup
73 cc of diluted colourant
4 litres of water
8 grams of hop
50 cc of yeast
Main fermentation at 4º C, secondary fermentation three months at 1º C.
 Cf. http://verlorenbieren.nl/verloren-bieren-23-koningsbier/ and http://verlorenbieren.nl/verloren-bieren-27-sagobier/.
 Keetie Sluyterman en Bram Bouwens, Heineken: 150 jaar. Brouwerij, merk en familie, Amsterdam 2014, p. 203.
 Stadsarchief Breda, Archief De Drie Hoefijzers, inv. no. 815.
Well, I’m going to give it a go this week. Will present the result to our homebrewing club – let’s see what the folks will say. just not sure where to get the soluble starch, but I will check in my lab.
I am extremely intrigued by your results!


Inflammation is a natural phenomenon in our body’s healing process토토사이트. However, chronic inflammation that has been established in the body for a long time without our knowledge can directly or indirectly cause various diseases without major symptoms. Chronic inflammation travels around blood vessels, organs, and the musculoskeletal system, causing various diseases such as arthritis, cardiovascular diseases such as hypertension and stroke, cancer, depression, and dementia. This is why chronic inflammation is called the ‘assassin in the body’.
Eating habits have a great influence on the occurrence and healing of inflammation. To prevent inflammation in the body from progressing to chronic inflammation, it is good to take care of foods that help remove inflammation. Here are some good and bad foods to eat for chronic inflammation.
● Food to eat
Basically, it is good to eat unprocessed foods with low sugar content. These include fruits, vegetables, whole grains, legumes, fish, poultry, nuts, seeds, some low-fat dairy products, and olive oil.
In particular, antioxidants in green and yellow vegetables such as carrots, spinach, and pumpkin play a role in removing active oxygen in the body. Tomatoes are also rich in antioxidants that suppress free radicals and phytochemical lycopene, which has physiological activities that help health. Quercetin, an antioxidant in onions, is known to have a strong anti-inflammatory effect because it directly inhibits the early inflammatory process.
Dietary fiber in legumes and whole grains also helps with anti-inflammatory. Isoflavones, which are abundant in legumes, also act as antioxidants to reduce inflammation.
Fish rich in omega-3 fatty acids, vegetable oils such as canola and flaxseed oil, and green leafy vegetables are also good options. Olive oil, in particular, is rich in unsaturated fatty acids. Known for lowering blood cholesterol, unsaturated fatty acids also help reduce inflammation and pain, according to the American Arthritis Association.
Berry fruits with polyphenols, dark chocolate, tea, coffee, apples, citrus fruits, unsaturated fatty acids in nuts such as almonds and walnuts also belong to the food group that reduces inflammation.
● Foods to avoid
‘highly processed ( ultra-processed )’ foods should be avoided. These include processed foods that can be easily cooked in a microwave oven, sugary cereals, processed meats, snacks, and sauces. These foods are high in salt, sugar, saturated fat, etc., which suddenly raise blood sugar or raise the level of ‘LDL cholesterol’, which is bad cholesterol, while their nutritional value decreases. This causes inflammation in the body and can alter the bacteria in the gut. It damages the lining of the digestive tract and activates inflammatory genes, which is sometimes pointed out as the cause of various diseases.
Bread made from white flour, noodles, white rice, and foods made from refined flour also promote inflammation. Snacks, butter, cheese, salad dressings, processed tomato sauce, processed meats such as sausages, and carbonated drinks are also good to avoid.


Warm Up This Winter With Minestrone Soup!
Fight off the winter blues with this minestrone soup!
- 2tbs olive oil
- 2 rashers (140kg) streaky bacon, finely chopped
- 2 onions, chopped
- 2 carrots, chopped
- 2 celery stalks, trimmed, chopped
- 800g butternut pumpkin, peeled, chopped
- 2tbs finely chopped rosemary leaves
- 1/2 bunch sage, finely chopped
- 100g vacuum-packed chestnuts, finely chopped
- 400g can chopped tomatoes
- 400g can borlotti beans, rinsed, drained
- 1.5L (6 cups) vegetable stock
- 500g seasonal greens (we used cabbage, kale and cavolo nero), stalks removed, thinly sliced
- 100g wholemeal pasta
- Basil leaves, extra virgin olive oil and crusty bread to serve
- Heat the olive oil in a large saucepan with a lid over medium heat. Add the bacon and cook, stirring occasionally, for 2 minutes or until golden brown. Add the onion, carrot, celery, pumpkin, herbs and chestnuts, if using, and cook, stirring occasionally, for 15 minutes or until the vegetables have softened. Add tomato, beans and stock to the pan.
- Stir, then cover and slowly bring to the boil. Simmer, stirring occasionally, for 25-30 minutes or until pumpkin is cooked through.
- Wrap pasta in a clean tea towel and, using a rolling pin, bash into pieces. Add to the pan with the seasonal greens and cook for a further 10 minutes or until the pasta is al dente. Add a little more stock or water to loosen, if necessary.
- Season soup and divide among serving bowls. Scatter with basil leaves and drizzle with olive oil. Serve with crusty bread.


Food Policy Council Updates
In the spring and summer of 2013, the Knoxville-Knox County Food Policy Council (KKCFPC) held several public meetings with residents and stakeholders to find out how we can improve our local food system. This effort was the first of its kind. The KKCFPC took the recommendations for improvement that came out of these meetings to the City Council and County Commission and are working with the City and County to implement these policy changes. Click here for more information on the project and to see the recommendations.
Local Food Guide
Three Rivers Market has begun to compile a guide listing local eateries, bakers, grocery stores, farmers markets and other great local food resources.
Farmers Market Around Knoxville
The Market Square Farmers Market
Wednesdays from 11am-2pm and Saturdays from 9am-2pm
New Harvest Park Farmers Market
Thursdays from 3-6pm
Tuesdays and Fridays from 3-6pm
UT Farmers Market
Wednesdays from 4-7pm


Searching for Pizza Buffet In Carrollton Tx information? You are in the right place. At pizza-buonasera.com you can find everything you want to know about Pizza Buffet In Carrollton Tx. And of cause you can order a tasty pizza! So find info and order pizza online!
Enjoy an Unlimited Buffet full of Pizza, Pasta, Salad and Dessert at Cicis, where we’re serving Carrollton up with more 100% real cheese, more meat toppings and a garlic butter crust – all for one epically awesome price. Our Pizza is made with fresh dough served fresh for you in Carrollton every single day at the Unlimited Buffet.Location: 1927 E. Belt Line Road, Carrollton, 75006, TX
Brother had a craving for pizza tonight so we headed out to our neighborhood Cicis. The family arrived around 9:20, only to find they were already cleaning up! The manager, Sean, said it was a slow day so they were closing the buffet earlier than their posted 10pm closing time.3/5(24)
The Best Pizza Near Carrollton, TX You may be a loyal lover of pizza but how much do you know about these round flatbread topped with sauce and vegetables and baked in an oven? The name Pizza was invented around 1700 in Naples, Italy and the same city born the ancestor of all pizza workshop Antica Pizzeria Port'Alba.4.2/5(548)
Find your nearby Pizza Hut at 2600 Midway Rd in Carrollton, TX. Pizza Hut food delivery and carryout pizza is hot, fast, and reliable! Find Pizza Hut coupons, online pizza deals and more at PizzaHut.com or on our mobile app.Cuisine: Pizza
About Pizza Hut 2204 Kelly Blvd Find your nearby Pizza Hut at 2204 Kelly Blvd in Carrollton, TX. Pizza Hut food delivery and carryout pizza is hot, fast, and reliable! Find Pizza Hut coupons, online pizza deals and more at PizzaHut.com or on our mobile app.Cuisine: Pizza
We hope you have found the Pizza Buffet In Carrollton Tx information you need.
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No one has to know how easy this amazing, crusty bread was to make, except you. On the other hand, everyone should know I’m a better cook than my wife.
Get ready to taste one of the best breads you’ve ever had. You will become an instant baker. I promise. Even if you’ve never baked a thing in your life. You’ll see…..
3 Cups Bread Flour (not all purpose flour, you need bread flour)
1/4 Teaspoon Instant Yeast
1 Teaspoon of fine table Salt (or 1 Tbs of Kosher salt – my preferred method)
1 1/2 Cups of warm Water
Covered Pot (five-quart or larger cast iron, Pyrex, ceramic, enamel…something that can go into a 450F oven).
We did ours with a Le Creuset because it’s my favorite.
* Works best when you do the 1st step the day before you plan on eating the bread.
Combine all of the dry ingredients in a big bowl. Once they are combined, pour in the water and mix the whole thing up with a spatula or wooden spoon until the dough forms. It will look sticky and messy, but should not look dry.
Told you it was messy!
Cover the bowl with some kind of plastic wrap and let it sit on your countertop overnight. It should sit for at least 12 hours, but I have let it sit up to 30 hours without any problems.
Uncover the dough and plop it onto a floured surface. A cutting board, large dish or even your clean countertop will work just fine. Just make sure you have some flour on the surface to prevent the dough from sticking to it.
Once you have the dough on the “floury” surface fold it onto itself a few times until it becomes something that resembles a deflated ball.
Grab a kitchen towel and put some flour on the center of it. Place your dough ball on the center and fold the towel corners over the dough ball and let it sit on your countertop for another 2 hours.
After your dough ball has been resting on the countertop for about 1 1/2 hours set your oven to 450F degrees and put your covered pot in the oven to pre-heat for 30 minutes.
Carefully remove the pot from the oven and remove the lid carefully, taking care not to burn yourself. Grab your dough ball and toss inside the pot. It really doesn’t matter how your dough lands. Actually, the messier it looks, the more rustic the bread will be! Cover the pot again and put it back into the oven.
Bake for 30 minutes. Once the 30 minutes are done. Uncover and bake for another 15 to 20 minutes until the crust is golden goodness. Once it’s as gold as you want it, remove the bread from the pot and release your inner animal.
Try not to burn yourself as you dig into the hot bread. Not a single person in my house can wait until it cools down. We’re done eating it before it cools. Then again, that’s how it’s best.
Oh…another benefit? Your house will smell AMAZING!


Fun Chips is the brand of snacks developed and manufactured solely by VDTG FOOD, a food manufacturer and exporter with more than 10 years of experience in the industry. The infrastructure of VDTG FOOD satisfies multiple demanding quality standards, including HACCP, BRC, IFS and BSCI. VDTG FOOD is also FDA registered to export to the United States of America.
With the raw materials sourced from local farms, our coconut chips are served with a minimized carbon footprint, rich in fiber, vitamins, and minerals and a simple & clean label. It is our joy to ensure that your choice of flexitarianism should never limit your choice of fun and enjoyment.


Earth Crisps - 50g
- How to use
- Delivery and returns
Perfectly snappable and packed with goodness, our tasty Earth Crisps are a wholesome way to satisfy your cravings. Activated sunflower, flax, sesame, and pumpkin seeds give our crisps crunch and delicious nuttiness.• A burst of savoury flavour with sundried tomato and sea salt• With filling fibre from vibrant beetroot and carrot• Makes a great on-the-go snack INGREDIENTS + BENEFITS Sunflower Seeds – A source of vitamins and minerals, with subtle, nutty flavour.Pumpkin Seeds – Crisp and earthy. A source of zinc.Flax Seeds – A vegetarian-friendly source of Omegas 3 and 6 fatty acids.SERVING SUGGESTIONEat on their own to satisfy your 4pm craving, toss with your salad, or scrunch up and sprinkle over your favourite bowl. Allergy advice: For allergens, see ingredients in bold. This product may contain traces of mustard seeds, soy and celery.
Carrots, Beetroot, Activated Sunflower Seeds (43.4%), Activated Golden Flax Seeds (17.4%), Activated Pumpkin Seeds (4.3%), Sundried Tomatoes with Sea Salt (2%), Activated Sesame Seeds, Ginger, Extra Virgin Olive Oil. Allergy advice: For allergens, see ingredients in bold. This product may contain traces of mustard seeds, soy and celery.
Eat on their own to satisfy your 4pm craving, toss with your salad, or scrunch up and sprinkle over your favourite bowl.
We are committed to delivering your order as soon as we can. However, due to current circumstances deliveries are taking longer than usual.
• Order by 3pm for delivery within 3-5 business days.
• 12 MYR delivery cost for all orders.
Important delivery information:
• We deliver orders Monday-Friday.
• Business days are Monday-Friday, excluding national holidays.
• We don't deliver on Saturday, Sunday or national holidays.
• If you place an order on a weekend or national holiday, we will process your order the next business day.
• Orders cannot be split and must be delivered to a single address.
• We will send you an order confirmation email and an email once your order has been dispatched.
• We do not ship to PO Boxes.
• We do not offer international deliveries from this store. You can update your country browsing preferences at the bottom of the page. Please read our Terms & Conditions for further information.
Want to return an item? Get in touch here and we'll be happy to sort it out for you.
This product is currently sold out.


i am embracing the “new” in new year and trying to cook things that i haven’t cooked before. as i’ve indicated, i don’t have much of a sweet tooth so desserts are definitely out of my comfort zone. in fact, baking in general, gives me the heebie jeebies. it’s so precise and everything has to be so… exact. i am more of a dash here and a dash there kinda girl – tasting along the way to make it perfect. you can’t really do that with baking.
so i chose to start with something not too daunting, popovers. those light, fluffy “muffins” that use everyday household ingredients and are ready in under 30 minutes. i saw alex guarnaschelli making these on her show, ‘alex’s day off’, and she just made them seem so dang easy.
and guess what… they were! the only thing i would do differently is maybe leave them in a little longer to get them just a little more golden brown. okay & maybe add some cheese… but i need to test that before i post… so hold up on that idea!
here’s the recipe (from alex):
1 cup – all purpose flour
¾ tsp. – kosher salt
2 – eggs, room temperature
1¼ cup – whole milk, room temperature
1 tbsp. – lightly salted butter, melted & room temperature (plus a little more for greasing)
preheat the oven to 450º. grease the non-stick muffin pan and place in the oven to heat while you get everything else ready. in a large bowl sift the flour and salt. In a smaller bowl whisk the eggs, milk and melted butter until blended. pour the wet ingredients into the large bowl with the dry ingredients and whisk. that’s it! now just fill each muffin tin about ¾ of the way. bake for 10 minutes and then reduce the oven temperature to 350. bake for an additional 15 minutes, until they develop a deep golden hue. DON’T OPEN THE OVEN DOOR or the they will deflate. simply use your oven light and keep a steady eye on them.
remove the tin from the oven and turn the popovers out. pierce the sides with a small knife to allow the steam to escape and serve immediately.
these were so tasty and easy. light, buttery goodness. it really made the whole baking thing seem not so scary. to celebrate me getting out of my comfort zone, we opened up a fresh jar of nancy anne’s peach butter and went to town. simply delicious.


Ice cream shops in San Luis Obispo CA
Even though summer is drawing to an end, ice cream still sounds delicious, doesn’t it? After all, summer never really leaves in Southern California. San Luis Obispo is home to some great little ice cream parlors that are filled with sweet, cold, dairy treats. Check out some of our favorites below.
1108 Broad St, San Luis Obispo, CA
If you like inventively flavored, old-fashioned, homemade, hand-scooped ice cream, Batch is the place for you. This little colorful nook offers a perfect family environment. You can also book the Batchmobile to cater at any special event!
Doc Burnstein’s Ice Cream Lab
860 Higuera St, San Luis Obispo, CA
Doesn’t this just sound like a super fun place? There are literally dozens of flavors of ice cream here including seasonal favorites like Harvest Pie, Hob Goblin, and Sour Green Apple Sorbet. You’ll have to check out Doc Burnstein’s to find out what other flavors are available!
Rolld Ice Cream Company
785 Marsh St, San Luis Obispo, CA
This quaint shop uniquely prepares your ice cream dish. As you may have guessed, the ice cream comes out in little rolls that make for a delicious and aesthetic dessert.
570 Higuera St #103, San Luis Obispo, CA
Nite uses liquid nitrogen to freeze all of its ice cream instantly. This makes for a smoother, creamier scoop of ice cream. But don’t just take our word for it. Pay them a visit!


VIVARIUM comes out from a reflection about the way society eats. Eating is not only about plate and us, eating is also about a third element, the environment. This is why I thought that as a designer I could do something to change the way people eats and, at the same time improve our planets future.
A healthy body needs quality food in suitable amounts. The intake of protein and other nutrients is vital. Today a lot of animal protein is consumed. The problem is that livestock activities are highly polluting and croplands take up a lot of space. Besides in 2050 world population will increase up to 9 billion people and at the same time food production will have to increase too. A possible solution to this problem is a diet that includes insects. Insects can be the protein of the future!
VIVARIUM is a system that enables people a sustainable source to cultivate their own protein at home, using insects as food.
This product is designed for people who care about having a balanced diet, interested in the subject of the sustainability and willing to try something new.
The intention of VIVARIUM is to reach a significant audience in order to encourage the intake of insects reducing the consumption of meat.
Grow your own food concept
Category: Product design | Global design


Since opening in June 2013, husband-and-wife team Talita Luna-Stackpole and Chris Stackpole have been serving up delicious Brazilian-American food like rissolis, empadas, and brigadeiros from their truck, Lady Copacabana. Talita graciously took some time to answer our questions about the food truck business for PVDFT.
What did you do before you had the food truck?
Chris was a bartender at Mohegan Sun casino for 10 years and I was a lawyer in Brazil for 5 years and a waitress at Hard Rock Cafe at Foxwoods.
How would you describe your food?
Traditional Brazilian food with a gringo twist.
What makes your truck awesome?
I think it’s a mix of my food and my husband’s “song and dance” outside of the truck. I’m the lady behind the recipes and he is the guy outside making sure everyone understands what Brazilian food is, making sure people know we DON’T sell tacos in Brazil, and the fact that we have a changing menu and we offer desserts as well.
What’s the best part about running this business and what is your biggest challenge?
The best part is being our own bosses and meeting different people. The biggest challenge is keeping our menu always changing so people don’t get bored and know that we are able to make different dishes, and keep them coming back because they don’t see the same exact thing every day.
What would you say is your most popular item?
Most popular is the COPACABANA stroll, my husband’s idea of having a sampler of the typical and Brasilmerican food sold on Copacabana Beach.
What’s the best reaction someone has had to your food?
There was one guy that never had have Brazilian food so he bought one of my rissolis “just to try” so he barely got past our truck and finished his rissolis and turned back and said, “This is so good that I want few more!”
What is the best thing you’ve EVER eaten had from a food truck/cart? Which truck was it and where?
Best thing I’ve had from a food truck was the passion fruit sorbet from Mario (Plouf Plouf’s) in Providence–absolutely delicious.
Tell us more about the rissolis.
My husband calls us the “Home of the Rissolis (pronounced His O’ Lees). We were in my city, Marilia São Paulo, Brazil, and I told him we needed to go to my mother’s house because my neighbor was coming to teach me how to make fried dough. He laughed and said, “In Rhode Island we stretch a piece of dough and throw it in a pan of oil.” At this point he claims I said, “No, stupid, it’s different!” And when he woke up from his nap later, and the rissolis were made, he said, “It’s a baked ravioli but it’s fried!” My neighbor taught me how to make the dough and they are usually stuffed with beef or chicken and stuff. I started to make them when we came home and started having parties for our friends and co-workers whom all encouraged us to open the truck.
Any final words?
I want to bring Brazilian food to RI and show to people that you don’t need to be a Chef to bring good food… If you cook with your heart and believe in what you do that would be a reflection on what you serve to your customers!


San Antonio offers a wide variety of restaurants with everything from Cajun and Seafood to Bar-B-Q and Italian. Staying true to its Spanish and Mexican heritage, you will find Southwest and Tex-Mex on every corner. Some favorites include: Hard Rock Café San Antonio sits on the famous Riverwalk and has three patios where diners can watch the boats below. Inside are tons of rock’n’roll memorabilia and tasty gourmet meals.
Texas Land & Cattle: “Once you know where you’re going, just climb in the saddle and stay on the trail ’til you get there.” This southwest steak house is where the virtues of the Old West and Texan hospitality live on.
Boudro’s on the Riverwalk is a Texas bistro that has all the flavors of the regional heritage with a menu full of Texan and Southwest flavors. They specialize in everything from smoked shrimp enchiladas to blackened prime ribs to seafood right out of the Gulf. Las Palapas Mexican Café offers diners a complete menu of original Mexicano comida. It is the best place around to find original Mexican food or Texas’ famous blend of Tex-Mex.
The Alamo Café is full of traditional San Antonio flavor with Mexican food all the way to chicken fried steaks and their infamous tortilla soup.
Top Restaurants in San Antonio
Business Results 1 - 10 of 420
6211 San Pedro Ave, San Antonio, TX 78216
Mexican, Breakfast & Brunch, American (Traditional)


We are taking a break from farming in 2016, so you won’t find us at any markets, but please continue to support other local farms in our area!
South of the James Farmers Market
Saturdays (8-12pm summer, 9-12pm winter)
Year round in Forest Hill Park
4021 Forest Hill Ave, Richmond, VA
Carytown Farmers Market
April 14th- Nov 3rd
3300 W. Cary St, Richmond, VA


CONTACT US: 724-709-8230
If it is possible, it will help to heat different sections of the grill to unique temperatures. Weber grills are extremely popular, mostly due to their great quality and superior characteristics that optimize your charbroil grilling activities. The timeless Weber grill resembles an enormous black circle with a flip-top lid.
There are several kinds of grills offered on the market. Most gas grills are made from stainless steel. The reverse-flow smoking process is a style of making Southern-style barbecue.
Grilling is easy, but requires you to maintain a careful watch on the cooking meat to prevent potential damage from grill flare-ups, and to guarantee that the steak isn’t overdone. Lastly, the kind of grill that you select depends a whole lot on the way you live. To begin with, you have to know understand what are the two sorts of best grill mat that are offered in the industry. The Charcoal Grill is excellent for cooking mouth-watering food. Charcoal grills ask you to purchase lighter fluid not to mention charcoal every time that you cook with this. Apparently, no grill or smoker will in fact be air-tight.
Things You Won’t Like About Best Charcoal Smoker and Things You Will
You have lots of smokers to pick from. Based on your financial plan and that which you require a smoker for, the cost can fluctuate. If you wish to construct your own smoker by all means take a peek at the designs readily available on the internet because all of them have a draft vent top and bottom so in principle they’ll work. Most smokers doubt the efficacy and the protection of quit smoking shots. An electric smoker is a handy equipment to get in your kitchen as it permits you to smoke any food with no worry. If you’ve got an electric smoker at house, then you may smoke many food items quickly. Electric smokers have turned into a huge hit for foodies and barbecue lovers throughout the board.
The kind of smoker you select depends upon the need you need to place the unit to. You ought to know where you wish to place the smoker prior to buying it. As stated, the Brinkmann Smoker is quite simple to use. The majority of the smokers find it tough to quit from the practice of smoking. Charcoal smokers are an excellent option to acquire into smoking. Finding the very best charcoal smoker can be hard. He should allow you to control the smoker’s temperature during the cooking process.


Savenor’s is a neighborhood and family tradition in Boston and Cambridge. Our two retail stores
offer the very best in prime beef, heritage pork, domestic lamb, naturally raised poultry, and game.
We stand behind our products as being the best in quality and flavor. Our butcher shop staff is
highly trained to create the best cuts for your cooking and dining experience.
Prime & local beef, heritage pork, domestic lamb, air-chilled & organic poulty.
House-made sausages, paté, entrees, side salads, sandwiches, meat pies, rotisserie + fried chicken, & weekly specials our chef whips up.
Artisinal cheese, fresh produce, breads, local eggs & dairy, & hand selected specialty grocery items, including many local vendors.
Full service butchery, local + organic + prime meats, rendered fats, bones,
fish, charcuterie, deli meats, housemade sandwiches, prepared foods, specialty grocery items, artisinal cheese, local breads, & a
large produce section.
617 723 6328
Fresh cut meat case with full service butchery, local + organic + prime meats,
bones, rendered fats, housemade stocks, charcuterie, pate, housemade sausages, prepared
foods, sandwiches, artisinal cheese, grocery items & produce.
La Peetch is an intimate monthly prix fixe private dinner for eight guests,
centered around the heart of our store: the butcher’s block. It is inspired by
Julia and Paul Child who hosted many small parties at their Provencal cottage,
La Pitchoune, for an acclaimed crowd, including James Beard and MFK Fisher.
We endeavor to recreate that same communal, cozy dinner with the La Peetch series.
Monthly Meat Share: APRIL
Join our monthly meat share and enjoy three weeks of meat! To utilize the whole animal, you will take home not only fresh meat, but stocks/fats/charcuterie all made in house at Savenor's.
Our April meat share is local lamb from North Star Sheep Farm in Windham, Maine. We will host a breakdown demo on Saturday, April 4th / 2PM with share pickups following the event.
Savenor’s provides the finest local restaurants with the highest quality USDA Prime, Choice, and Local beef, Heritage breed pork, local Suffolk breed pasture-raised lamb, hand-fed Massachusetts chicken and many more products are available for our chefs and businesses.


This is a HUGE hit with our campers!
Ice Cream In A Bag
In a zip-tight sandwich bag combine:
*1 tablespoon of sugar
*1/4 teaspoon of vanilla
*1/2 cup of milk
Place the sandwich bag into a gallon size, zip-tight bag with:
*2 tablespoons of rock salt (found in the baking isle of stores)
*Ice. Fill the bag with ice until the sandwich bag is covered.
Shake for 10-15 minutes or until the liquid starts to form a solid. Then eat and enjoy!!!
Remember you can add lots of different flavorings like vanilla extract, chocolate chips, berries, experiment with great flavor combinations!
One of our favorite recipes is not for eating, it's playdough!
Our favorite Playdough
1 cup salt
3 cups flour
1 cup water
1 tablespoon oil
1 teaspoon cream of tartar
food color in desired shade
Mix all ingredients in a sauce pan. Cook over medium heat while stirring constantly until it pulls away from the sides of the pan and a playdough like texture has formed. Store your playdough in an airtight container.
We recommend that playdough be used at the kitchen table. It can be sculpted into many shapes or rolled and cut with cookie cutters.
If left out, the dough will harden.
Playdough is super for developing strength and coordination in the muscles in children's hands. These are the same muscles children use when writing!
Earth Day Birdfeeders
3/4 cup flour
1/2 cup water
3 Tablespoons corn syrup
4 cups bird seed
Mix all of the ingredients together, spread the mixture out on wax paper and form/cut into shapes. Remember to make a hole for a string so you can hand the feeder. Let your feeders dry over night, flipping once. Put string through the hole and hang them outside for our feathered friends.
(Use caution when purchasing the bird seed as several brands contain nuts.)
Best Homemade Bubble Solution
1 cup water (distilled or soft water is best)
2 tablespoons light karo syrup or 2 tablespoons glycerin
4 tablespoons dishwashing liquid (I’ve heard that Original Dawn or Joy are the best)
Mix all solutions carefully, as suds and froth are bubble busters. Scoop foam etc off the top of any solution trays as it forms, you will get more joy from your mixture that way. Pour into storage containers and, if possible, leave overnight to blend.
Hints: Blow bubbles on days that are not windy and for the biggest, best bubbles, blow on a slightly humid day.