29 Kyalami Blvd, Kyalami Business Park, Gauteng, South Africa
SHELF LIFE TECHNOLOGY
and pathogen control
In South Africa, Sodium Reduction Legislation came into effect on June 30, 2016. Further sodium reduction is required in many food categories by June 30, 2019. - The process of lowering sodium in many food products poses challenges, not just in maintaining flavour profiles, but also with shelf-life. It is particularly relevant to the meat industry.
Shelf life limitations effect the quality of the meat product as well as the profitability and efficiency of the manufacturing process.
The extension of the shelf life of food products such as processed meats, results in:
lower wastage factor
More efficient processing ( larger and fewer batches)
Lower microbial levels
Safer food products
Advanced Food Science
Our in-house Food Scientists have committed years of research into the development of effective shelf life extension products and techniques for the butchery and food industry. These products are now available for use by process butcheries in Southern Africa. For more information please contact: firstname.lastname@example.org
Our Production Unit
Our products are manufactured in the strictest food safety conditions. The production facility is an ISO22000FSSC certified factory in Kyalami, Gauteng, South Africa.
Particular care is taken with every batch produced, with pre-cleaning and sterilizing of equipment being done before each production run. Our in-house qualified food technicians monitor all aspects of production. Batch numbers are allocated, retention samples are kept and a full trace-ablility programme is operated.
The plant is also accredited with the National Independent Halaal Trust (NIHT) as a Halaal facility.
our technology, your solution
Advanced Food Solutions has a multi-pronged approached to extend shelf life. We offer the following as a combined solution:
Shelf Life Extension Products:
Post Production Sterilization:
We offer a post-production sterilization tunnel (and usually in conjunction with a “sterile air” environment). This uses cutting edge technology to kill off as much as 99.9% of micro-organisms that are on the outside of the meat product before it goes into its final packaging. The technology used is non-chemical and therefore leaves no chemical or radiation residue on the product. When used in conjunction with good food hygiene practices and “SLS Extension additives”, the post-production sterilization tunnel has the potential to increase the shelf-life of the product by an additional period of time – usually several weeks.
Further to the above offering, we also offer consultation on Food Hygiene:
A base line microbiology assessment is done. The results of the assessment are used to decide if further assistance is needed with food safety. Recommended actions may be:
FSS conduct a Food Safety and Quality Assurance Audit to define problems.
the use of a timer to remind workers about sanitization.
Implement a “sterile air” environment in the packing area to eliminate air borne micro-organisms that cause loss of shelf life
Send Us your message
call: jOHN 082-787-9896( SALES DIRECTOR)
bRIAN 083-799-5471 (INFORMATION)
29 kyalami blvd, kyalami park
midrand, Gauteng, south africa


So far, reviews not been added. You can be the first!
At the moment, there are no reviews about Bestway Food Market on our website. If you bought something at a Bestway Food Market store or visited a store - leave feedback about this store: Add a review
About Bestway Food MarketBestway Food Market is a stores and supermarket based in Winnipeg, Manitoba. Bestway Food Market is located at 1200 Main St. You can find Bestway Food Market opening hours, address, driving directions and map, phone numbers and photos. Find helpful customer reviews for Bestway Food Market and write your own review to rate the store.
- McDonald's 1186 Main Street, Winnipeg, Manitoba R2W 3S7 ContactsClosed now
- Scooter City 1156 Main Street a, Winnipeg, Manitoba R2W 3S6 ContactsClosed now
- Northstar Motors Inc 1250 Main Street, Winnipeg, Manitoba R2W 3S9 ContactsClosed now
- Surplus Direct Clothing Outlet 1248 Main Street, Winnipeg, Manitoba R2W 3S9 Contacts
- Art Upholstering Ltd 49 Heaton Avenue, Winnipeg, Manitoba R3B 0J4 ContactsClosed now
- Dollar Diva 1204 Main St, Winnipeg, Manitoba R2W 3S8 Contacts


Gluten Free, Non GMO and Dairy Free.
100% PURE CANADIAN CRICKET POWDER: No blended flours, fillers or flavours. Our cricket protein powder is a great way to add a powerful protein punch to almost anything you can imagine. Insect protein is perfect in smoothies, soups, salad dressings, desserts, and more.
PERFECT FOR KETO and PALEO DIETS: Cricket powder is a complete protein, boasting all 9 Essential Amino Acids, is high in B12, Iron, Omega 3 and 6, Prebiotic Fibre and many other highly Bioavailable micronutrients. It is almost 70% Protein, has more Calcium than milk, more iron than spinach, and almost 20 times more B12 than beef.
QUALITY GUARANTEED: Entirely 100% Canadian grown.


The leaves deceived me. The cool evening temperatures deceived me, as did the crisp mornings. Just when I thought Fall upon us, the weather forecast suggests that it will be close to 90 degrees on Friday. It's rare for us to hit 90 on any given summer day, much less a day in September.
How do I handle this news? Well, of course, I just keep grilling. :)
And this time, it was vegetables for salsa verde: tomatillos, Hatch chiles, poblanos, onions, jalapenos, and green peppers.
Some people don't grill tomatillos in the outside casing, but I like to because it helps preserve some of the juice that forms when they get softer. I just peel the charred part away after they cool a little. The peppers are put in a large bowl under plastic wrap until they cool enough for me to handle, then I pull the skins off.
Then it's a whirl in the food processor for everything to get nice and chunky. With the amount of veggies I used, you'll end up with about a quart and a half, but of course, you can always just grill the amount you need. Keep in mind that the freezer is a great place for leftover salsa, too!


About Yerba Mate & Mint:
Yerba Mate grows in Paraguay, Argentina, and Brasil near stems and rivers. It puts forth large white flowers, and has large, oval leaves that are harvested and dried between December and August.
We have combined organic mints with South America's favorite tea to give you a morning pick-me-up. A great coffee substitute with a get-you-going fresh brewed taste.
-Good water is an essential part of brewing a great cup of tea. We recommend using spring or filtered water.
-Be sure to relax! Some of the most enjoyable aspects of tea are the calmness and ritual that surround it.
-This is a delicate herb and is more potent when exposed to high temperatures for a short period of time. So that your tea has its maximum medicinal properties and flavour, be sure that your water is at a rolling boil when you pour it over your tea.
-If you desire a medicinal tea, be sure to use one tea bag per cup of boiling water, cover and steep for 7-12 minutes. This is know as the infusion method.
-If you desire a pleasure tea or qiuck brew, use one teabag per cup of hot water. Pour water over teabags, cover, and let steep 3 to 5 minutes to taste. Enjoy!
Yerba mate, peppermint, spearmint


Essays on healthy eating habits
1. The study will develop an eating habits questionnaire conducted at Ball State University, focusing on preference and choice of eating. It determines our mood, behavior, and directs us towards specific actions. China is a country which has a long history and tradition dealing with food, especially eating habit. Start to change as quickly as you want by following the following basic hygiene habits. 1 Importance Of Healthy Eating Habits 775 Words | 4 Pages. So that means to keep them on a healthy diet, and make sure they are active. Healthy Eating Essay Outline. Being on diets and keeping up with them for days and months nowadays can be completely. When a person is healthy, he or she lives a more productive and enjoyable life as opposed to a person who does not eat healthy. There are other habits acquired like brushing your teeth, taking a bath, wearing clothes, combing your hair etc., which help a man to look neat and healthy..Eating Habits Food 2 Pages. This essay will discuss the importance of eating healthy. The study will develop an eating habits questionnaire conducted at Ball State University, focusing on preference and choice of eating. Towards this, individuals should put more attention to what they eat. This is a common topic in health science and medicine. Most eating habits are established during childhood. All in all the eating habits of Americans is a big. Methodology Starting healthy eating habits at a young age will possibly help people as they get older. Learning about the importance of proper nutrition at a young age will help to establish lifelong healthy eating habits and will improve the health of children. The first part discusses about tips how to create and maintain good habits. Essays Related to Healthy Eating. Actually all free sample essays and examples available online are 100% plagiarized! 7. Eating in the car can be replaced with eating a healthy well-balanced meal around a table with family, or friends. Healthy Eating Habits. Read Healthy Food Essay here Essay on Healthy Eating Habits As a lifelong fitness enthusiast, I know the great importance essays on healthy eating habits of proper nutrition. Everyone in today’s society is influenced by what they do and don’t eat. Food can easily be abused and have fatal outcomes. Living isn’t possible without eating so there is only one way around. You will love your body and your body will love you if you begin healthy eating habits Free sample essay on healthy eating habits can be a good guideline on essay proper writing. A good writer ought to come up with an effective working plan that will oversee the whole process of healthy eating essay writing. Research. But that does not mean it’s too late to adopt new health habits. 1999. Pages • 1. Rising Demand of Noodle Boxes in Recent Years and Their Use. essential to learn how to budget money and to also have a healthy eating habit.


The importance of a bar in your restaurant
You may have noticed through the years that bar furniture and restaurant table suppliers are often not separate entities, and there are many valid reasons for this.
One of the greatest is that bars and restaurants are frequently intertwined within one establishment, so that a consistent brand image, message and colours can be used throughout the premises.
A bar can add something invaluable to your establishment
Whether you inherit a combined bar and restaurant and want to extract the greatest value from it with our refurbishment services, or are looking to introduce a bar in an area of your building where it may be most lucrative, the advantages of adding a bar to a restaurant are widely known.
These include the high profitability and margins that alcoholic drinks may bring your establishment, although it is important to note that for some restaurants food items will make the most money.
A bar inside a restaurant can also be a star attraction independent of the restaurant, making money from any non-diners. At the very least, a bar within your restaurant can boost footfall and customer engagement, helping to generate a lively and positive atmosphere.
At its best, however, adding a bar to your restaurant could also boost revenue at your tables, giving you an advantage over other establishments whose drinks menus consist solely of hot beverages and soft drinks.
Make Design & Contracts your choice of restaurant table suppliers
Whether you feel that your business simply requires the addition of a few well-chosen restaurant tables or bar stools or needs complete refurbishment, you can place your trust in the team at Design & Contract Furniture.
We appreciate more than any other company that your restaurant or bar’s success is not founded solely on its fine cuisine or even its beer, wine and cocktails, but also on its branding, ambience, decor and furnishings. Attention to detail is paramount.
Design & Contracts in Ascot, Berkshire is the company that can help to make your target audience truly care about your restaurant, so that you can make the most money from your time in the recreational food and drink trade.


Grocery Delivery for Waikoloa, Kailua‑Kona, Waimea “Kamuela”, Puako, and the South Kohala Coast of Hawaii's Big Island!
We always buy poultry that has a healthy appearance pale flesh colour and does not possess any yellowing or strong smells. Our Shoppers check packaging for tears and ensure that it has been placed in cooler properly. When coolers are overstacked the items can become exposed to improper temperatures and premature spoilage. Buying all of your other groceries before any fresh or frozen meats will help to minimize the exposure time of our refrigerated or frozen items. Once at the check out, ensuring the poultry is in a separate plastic bag, away from the other goods, preferably wrapping it in one bag first and then placing this bag inside another plastic or reusable bag. This will keep the meat away from other products, especially fresh fruit and vegetables and consequently prevent cross-contamination that could occur from meat juices dripping onto the other goods. Opon leaving the supermarket, we immediately refrigerate or freeze it in our delivery vehicle so the meat will not get warm, preventing bacteria from growing. When choosing whole fresh chicken or turkey, choosing Grade A products are the best, having plump bodies, perfect skin and should be free from cuts, bruises or broken bones.
When selecting frozen poultry from the store, we check for the presents of frost on the surface of the packaging, it means that the poultry has been stored at temperatures that are much too cold. Freezer Burn can discolor your poultry selection and cause a bland flavor when cooked. Poultry can be used or frozen within two days of its "sell by" date and should be cooked by its "use-by" date. The meat will be at its best before or on the "use-by" date, however it can still be cooked after this date, although the quality of the meat will start to deterioate.
When choosing a whole turkey or a whole chicken, allow 1 lb (450 g) of meat per person if you are unsure of how big a bird to buy. Therefore, if you are cooking for five people, you will need a bird that weighs around 5 lb (2.2 kg).
Poultry should never be kept at room temperature for more than three hours. Bacteria thrive at warm temperatures and grow very slowly in the refrigerator. For this reason, you should store the poultry on the lowest and coldest part of your refrigerator. If you are not planning on cooking the poultry within two days of purchase, it must be stored in the freezer. It can be frozen in its original packaging or it can be repackaged. For a whole bird, it is probably best to keep it in its original packaging and then wrapping it with cling film several times. Try to avoid using plastic bags from the supermarket, as the chemicals from the print and colouring of the plastic may contaminate or react with the meat. Chicken or turkey pieces can be wrapped in meal-size portions in cling film or polythene freezer bags. To save money you could buy family packs of poultry pieces and then repackage them into smaller portions. It would be a good idea to clearly label each package with the contents and the date placed into the freezer.
The meat should be placed in a fridge that maintains a temperature of below 40°F. When reheating chicken or turkey, make sure that you reheat the meat to a temperature of at least 165°F (75°C).Fresh poultry products must be stored in the fridge and be used within one or two days before cooking. However, once cooked they can be kept refrigerated longer and still be used. For example, cooked poultry such as chicken pieces, chicken casserole or a chicken or turkey salad can be kept in the fridge for three to four days. Although, chicken or turkey with a sauce or gravy should only be kept for one or two days at the most. Once you plan to cook the frozen turkey or chicken, make sure that you calculate well in advance how long you will need to defrost the poultry and store it in the freezer until then. Make sure that the portions are properly wrapped otherwise "freezer burn" could develop. Freezer burn appears as grey-brown spots on the meat that is caused by air reaching the surface of the poultry meat. Any pieces of meat containing freezer burn should be cut away either before or after cooking. If a lot of freezer burn is present, the meat could turn out to be very dry and tasteless when cooked.


There was a drive by in my neighborhood last night.
I swear, it was one of the most random things that has ever happened to me.
I was cooking dinner, and the doorbell rang three times. By the time I made it to the door, I heard a car door slamming, and saw a white SUV driving off in a hurry.
Then I looked down, where there was a container of frozen cookie dough on our doormat.
No note, just cookie dough.
Perhaps it was the Cookie Monster’s version of a drive by?
To make the situation stranger, the cookie dough container wasn’t sealed, and in fact, looked as if it had been opened and someone didn’t replace the lid all the way.
As much as I love cookie dough and cookies, JB and I conferred that the best thing to do with this cookie dough was throw it in the trash, because, well, you never know.
I just hope some poor Girl Scout doesn’t come knocking on my door asking for her cookie dough back because she delivered it to the wrong house.


Effects of Sunlight On African Americans
African Americans tend to be more likely to have a Vitamin D deficiency. This is partly because the pigmentation of African Americans reduces Vitamin D production in the skin when skin is exposed to sunlight. Those who have a low intake of Vitamin D through sunlight, food sources, and supplements have deficient Vitamin D levels.
Vitamin D in Older Adults
There is some positive news for African Americans. African Americans have lower rates of osteoporotic fractures. For example, a 68-year-old black woman has a 4% chance of a hip fracture compared to an 11% chance in a 68-year-old white woman.
Vitamin D and Diet
Some of the deficiency also comes from lactose intolerance, limited consumption of milk and milk products. Limited diets that do not include fortified breakfast cereals may also have a deficiency. Proper Vitamin D levels protect against cardiovascular disease, diabetes, and some other chronic conditions. Adding a healthy diet of Vitamin D-rich foods and supplements can increase the level of Vitamin D that African Americans need.
Sample Menu for Improving Vitamin D Levels
2 egg yolks, 2 pieces of bacon, and toast. 1 glass of Florida’s Natural orange juice for calcium benefits. (Calcium helps to make Vitamin D be absorbed by the body.
Fortified cereal (example Multi-Grain Cheerios) and fortified milk.
Chicken Breast, broccoli, and rice pilaf.
Salmon, string beans, and a baked potato.


Free Shipping Over £27.99
Welcome to Sakertool!
With our Hirundo Non-stick BBQ Baking Mats, you can enjoy a more relaxed barbecue!
100% NON-STICK - 100% Non-Stick means you can grill without grease and mats are reusable for years! Non-stick BBQ grill mat prevents even the smallest morsels from falling through the grates. Keep your grill looking brand-new, Heat resistant...
💥BBQ Vapor Cleaner Brush💥
The BBQ Cleaner Brush will clean and sterilize your grill with ease and allow you to prepare healthier, tastier food!
Clean your grill naturally, with steam, not harsh chemicals and remove baked-on food and gunk effortlessly.
The ergonomic design makes the handle easy to grip and protects your hands from the heat. ...
Never Grill on a nasty, dirty grill grate AGAIN! Keeps your food from falling between the grates or sticking to the grill! In no time, you'll be grilling like a pro. Non-stick and reusable, just wash in hot soapy water or in a dishwasher.
The BBQ Grill Mesh Mat is perfect when cooking at home, and also ideal for cookouts in parks and campgr...
Professional heat-resistant gloves🧤
Your essential helper For the grill 🔥🍖
✅Between removing hot pans of cookies from the oven and flipping steaks on the grill, your hands are exposed to a lot of extreme temperatures. Regular potholders don't always do the trick, and trying to rearrange logs with fireplace tools is a cumbersome and ...
Never BBQ on a dirty grill again! These BBQ grill bags will keep your food from falling between the cracks and prevent sticking to the grill.
Non-toxic metal mesh material is safe for all food and is extremely easy to clean up! The best part is that your food will keep the traditional grill marks!
The flexible mesh material is heat-safe to ...
What a cool concept! What a useful kitchen gadget for all of you! It will help you save a lot of time!
A cool kebab BBQ skewer maker that can make 16 Skewers in 3 mins!
Incredibly fast and convenient! Brings no harm to your hands.
Simplify and reduces the hassle of cutting individual pieces and inserting them on the skewers.


Your gut is home to a diverse community of microorganisms that play a crucial role in your overall health and well-being. In fact, the health of your gut can affect everything from your immune system to your mood and even your weight. So, it’s important to nourish your gut with the right foods to keep it functioning at its best.
But with so much conflicting information out there, it can be difficult to know which foods are best for your gut. In this article, we’ll go over some of the top foods to eat (and avoid) for optimal digestive health.
Foods to Eat for a Healthy Gut
- Fermented foods: Fermented foods like kimchi, sauerkraut, and kefir are chock-full of beneficial bacteria that can help support a healthy gut microbiome. These foods are also rich in vitamins and minerals that can nourish the gut lining and promote healthy digestion.
- High-fiber foods: Fiber is an important nutrient for maintaining a healthy gut. It helps to add bulk to your stools and promotes regular bowel movements, which can help prevent constipation and other digestive issues. Good sources of fiber include fruits, vegetables, nuts, seeds, and whole grains.
- Prebiotic foods: Prebiotics are a type of fiber that feeds the beneficial bacteria in your gut. These foods can help support a healthy gut microbiome and promote healthy digestion. Good sources of prebiotics include garlic, onions, leeks, asparagus, and bananas.
- Probiotic supplements: Probiotics are live bacteria that can help support a healthy gut microbiome. They’re often found in fermented foods, but you can also get them in supplement form. Look for a high-quality probiotic supplement that contains a variety of different strains of bacteria.
Foods to Avoid for a Healthy Gut
- Processed foods: Processed foods are often high in added sugars, artificial sweeteners, and other additives that can be harmful to your gut health. These foods can also be low in fiber and other nutrients that are important for maintaining a healthy gut.
- Fried foods: Fried foods are often high in unhealthy fats and can be difficult for your body to digest. They can also contribute to inflammation in the gut, which can be harmful to your gut microbiome.
- High-fat foods: Foods that are high in saturated and trans fats can be harmful to your gut health. These fats can be difficult for your body to digest and can contribute to inflammation in the gut.
- Artificial sweeteners: Artificial sweeteners are often used as a low-calorie alternative to sugar, but they can be harmful to your gut health. These sweeteners can disrupt the balance of bacteria in your gut and may even contribute to weight gain.
- Foods That Repair Leaky Gut: The Key to Improved Digestive Health
- The Best Gut Probiotics for Improved Digestive Health: A Comprehensive Guide
Take Control of Your Gut Health
Now that you know which foods to eat (and avoid) for a healthy gut, it’s time to take action and start nourishing your gut for optimal digestive health. And to make things even easier, we’ve created a free Gut Health Guide that you can download today.
In this guide, you’ll learn even more about the importance of gut health and how to support a healthy gut microbiome. You’ll also get tips and tricks for incorporating more gut-friendly foods into your diet. Plus, as a special bonus, you’ll even get a free sample of our delicious probiotic green juice, Life Greens, so you can try it for yourself and experience the benefits of a healthy gut firsthand.
So, don’t wait any longer – download our free Gut Health Guide today and take the first step towards a healthier, happier gut. And remember, if you have any questions or concerns about your gut health, be sure to speak with your healthcare provider.


Our restaurant offers a la carte dinner menu. Dinner is not included in your room rates. Feel free to enjoy your dinner in our restaurant located on the 2nd floor. We not proud to serve you various kinds of Thai fusion food, local cuisine and European dishes. The restaurant is open from 05.00-10.30 P.M.
We offer lovely breakfast for guest in the restaurant on the 2st floor from (06.30 am-10.30am) Breakfast: Thai traditional cuisine and international breakfast are provided. Buffet of drink, coffee, tea variety of bread snack, salad, and fruits are served.


Valley’s bountiful produce gleaned for community food banks
Reducing food waste by increasing the amount of fresh local produce available in food banks and soup kitchens is the mission of Community Harvest, an offshoot of Wenatchee’s nonprofit Community Farm Connection.
Throughout 2013, Community Harvest and Wenatchee Valley College are offering free monthly workshops to kick-start gardening efforts, particularly for those who’ve never tried gardening before. They’ve covered container gardening, beneficial insectsand raised beds. Upcoming workshops focus on shopping farmers’ markets on a budget, pinpointing pest and nutrient problems, saving seeds, canning and more; a complete list is here.
Community Harvest is a gleaning program, said Hannah Hostetter, its coordinator. Hostetter commands armies of volunteers – and she can always use more – who glean produce from farms and orchards that donate their extras to the cause. The Chelan-Douglas Community Action Council steps in to help distribute the fresh fruits, vegetables and greens.
Even backyard farmers can help by designating one row in their gardens for food banks, Hostetter said.
In 2012, Community Harvest collected more than 8,000 pounds of produce that was redistributed. Already this year, about 2,500 pounds of produce has been gleaned and given.
Hostetter came to Wenatchee through the national AmeriCorps program and Rotary First Harvest. Originally from Bozeman, she served as a crew leader for the Montana Conservation Corps. She majored in environmental studies and English literature at Seattle University, and has worked with Seattle Tilth and other volunteer programs.
Those interested in attending the workshops should call Hostetter to RSVP at (509) 509-387-5372 or email firstname.lastname@example.org. Also call or email to get involved in volunteering , donating produce or designating a row from your own garden for local food banks. You can find Community Harvest on Facebook.
Community Farm Connection has four other programs:
• The Farmhouse Table produce market at 10 N. Mission St., offering eggs, meats, cheeses, milk, grains and produce.
• Community Supported Agriculture. Customers pre-order boxes of fresh produce supplied by several farms that are delivered to customers’ doorsteps.
• A farm-to-chef program.
• Educational workshops for growers and the public.


Good compost depends on a variety of ingredients to make the right mix. These ingredients are in plentiful supply - did you know that a third of all waste in the average kitchen bin can be composted? You will also find many types of materials in your school which can be composted in a basic compost bin (or compost heap) - but not everything is suitable so check out the list below before you get going.
- Cooked food e.g. meat, pasta, mashed potato
- Raw meat and fish, including bones
- Dairy products e.g. yoghurt
- Diseased plants
- Weeds with seends
- Plastic items
- Glass items
(You can compost some of the items from the ‘No Thanks’ list if you have a special system designed to deal with food waste – see the 'Composting Systems' page to find out more)
Now you know what to put in – click here for some top tips on how to get started and get the most from your compost bin.


¾ Spelt Flour – white or wholemeal (can be substituted for coconut flour)
1 tsp ground cinnamon
2 tsp baking powder
¾ cup nut milk
1 egg (if vegan substitute the egg with 1 tsp Fermentanicals Sprouted Flax added to ¼ cup water, allow to stand for 10 minutes before adding to the recipe)
¼ cup pure maple syrup
¾ cup or 2 large mashed bananas
Combine buckwheat flour, spelt flour, baking powder and cinnamon in a large bowl. Add the mashed banana, maple syrup, nut milk and egg whisk till smoothie, stand for 5 minutes
Heat a non-stick frying pan over medium heat, use a small amount of coconut oil to grease the pan if required. Add 1/3 cup of the mixture to the heated pan and cook for approximately 3 minutes or until golden each side
Serve warm with your favourite toppings and Enjoy!!
I am passionate about inspiring health in all aspects of people's being. I’m a Columbia University trained Psychologist (Licensed MHC in NYC), a Holistic Nutritional Health Coach, LifeForce® Yoga practitioner, ...


Two days ago Tel Aviv Gillette Marathon newsletter 5 came in. this time with an “What to Eat before a marathon from now on until the pasta breakfast. it is seems like a very precise recipe which is very hard to follow for inexperience runners.
TWO hours before exercise:
Meal rich in complex carbohydrates, low fat protein with a little example: a roll with cheese / ham / tuna or a plate of noodles / pasta / rice / pasta with sliced chicken breast without skin and coating.
Dinner near the beginning of training, about -30-20 minutes ago:
Carbohydrates with high glycemic index, low in protein, fiber and fat. For example, a slice of white bread with a teaspoon of jam or banana / grapes.
Training is under an hour is not necessary Ltsf carbohydrates. Practice over an hour should be consumed every 30 minutes about -60-30 g sugars. For example, dried fruit / isotonic drink / gel.
At the end of training:
About fifteen minutes after exercise, you should consume a simple carbohydrate like fruit juice or diluted slightly. Range up to an hour from the end of exercise, you should consume a meal combines carbohydrates and protein to renew energy stores and muscle recovery. The meal should provide complex carbohydrates and proteins, for example: 4-2 slices of bread / about 2 cups of cooked grains (rice, pasta, couscous, etc.) with a can of tuna / chicken breast / egg / cheese / vegetable or dish used of cereals and pulses (about 2 cups) as majadra.
After the meal should be eaten two meals Fhmimtiot additional two hours apart between them. For example, pasta / rice / sandwich.
Tip consumption of vegetables and fruits;
Adequate consumption of vegetables and fruits on the supply important vitamins and minerals, which athletes make increased use of non-active. In addition, fruit sugar used for energy is available.
However, please note that consumption of vegetables before the appointment is not recommended because they are rich in fiber and may increase discomfort in the digestive system during exertion.
Therefore you should consume the vegetables at meals that are within 4 hours before training and post-workout meal.
Fluid intake around training to drink about two hours before -3-2 cups, cup 20 minutes before and 1/2 cup every 20 minutes during exercise.
A week before the race:
It is recommended to eat about 60% of total caloric intake from carbohydrates, are required to fill muscle energy stores. Excessive eating is not necessary that the excess calories will become fat. Has put emphasis on diversification of the various portions of carbohydrates at meals throughout the day. To be practical, the order of 4-2 carbohydrate servings in one meal (to carbohydrate = slice of bread / 2/1 cup cooked grain or pulses).
Drink about a liter of fluid a day -2.5-2, in order to avoid dehydration which is harmful to marathon performance. During training you should drink even more.
Day before the race and on race day:
Keep drinking as -3-2 liters throughout the day, preferring water over any other beverage type.
Reduced competition in the morning drinking coffee, tea, chocolate.
Two hours before the competition: 3-2 cups of water with the meal.
About 20 minutes before drinking a glass of water.
Ten minutes before starting the race – the evacuation of urine.
The race evening meal:
The meal to be complex carbohydrates such as rice, pasta, bread, sweet potato, potato.
It is important not to overdo it too much, between 4-2 servings carbs! In addition, there are phase protein, such as chicken / turkey / tuna.
Be sure to drink enough.
About an hour and a half to two hours before the race:
Eat breakfast that contains carbohydrates and proteins, such as two slices of bread with tuna / cheese / egg or cereal with milk / yogurt.
It is important to eat only things that sell you! Attempts can be done during training but not during competition.
About fifteen minutes before the start:
You can eat fruit.
Please note that participants track of 10 kilometers, you should eat fewer carbohydrates and reduce the amount of food.
Completion of energy and fluids during the race:
Correct frequency energy is one complete 30 minutes. It is important to consume what you have settled down to it, is not the time to try new things. Options: Gel, Energy Drink, dates.
Completion of energy and fluids after the race:
Common phenomenon is to finish the race and eat whatever was at hand. Immediately after the most important effort to provide the body with carbohydrates and proteins for faster recovery and reduce muscle damage caused by the effort. We suggest you start eating sugar is available as fresh fruit / dried or diluted juice or gel and is recommended to prepare in advance and bring sandwiches (with tuna / cheese / ham) which can be eaten immediately after the effort.
Even those who felt a lack of appetite after the race, feeling characteristic prolonged effort suppressor hormone secretion due to starvation during the effort and a general sense of euphoria by ending marathon, should try to eat as many near the end of the race. The body needs it!
After the race:
Keep the completion fluids (water) after the race. The amount of water you have lost can be calculated by weighing before and after the competition, when the difference is the amount of fluid to be completed. Drink the volume lost + 2/1 from (eg if you lose liters should you drink a liter and a half) the right amount you should drink one gradually to 15 minutes, approximately -200-100 ml fluid (between half a cup a cup). Welcome drink contain salts, eg broth or isotonic drink or food containing salt accompany such as pretzels or bread.
that is all you need to know about what to eat before a marathon.
You can still sign up to the upcoming Tel Aviv marathon.


As a competition barbecue pitmaster and co-owner of Lawdawg BBQ, I am often asked “what is good barbecue”? The next question that usually comes up is “where can I get good barbecue”? There is as much of a debate about what barbecue is as there is on how to cook it and how it should be served.
Many people believe that barbecue derived from “barbacoa”, a West Indian term which denotes a method of slow-cooking meat over hot coals. The Oxford English dictionary traces the word back to Haiti, and others claim (somewhat implausibly) that “barbecue” actually comes from the French phrase “barbe a queue”, meaning from head to tail. Proponents of this theory point to the whole hog cooking method used by some barbecue pitmasters. The most convincing explanation is that the method of roasting meat over powdery coals was picked up from indigenous peoples in the colonial period, and that “barbacoa” became “barbecue”.
In the northern United States, barbecue is a verb, because barbecue is cooked at a higher temperature on a grill. It is a method known in barbecue as “hot and fast”. In the south, however, barbecue is most definitely a noun. The meat is cooked at a lower temperature and for a longer period of time, a method that is called “low and slow”. Cooking your meat “low and slow” allows the protein in the meat to break down, resulting in tremendous tenderness and taste.
So, as you can see, there is a difference of opinion on the origins of barbecue, how it is cooked, and even how it is spelled. Often times you will find it spelled “barbecue, barbeque, bar-b-que and even shorter versions of ‘cue, ‘que, and bbq”. Barbecue, throughout history has always been known as a non class-specific food, one that could be enjoyed by the rich or the poor.
It is often said that barbecue originated in the old southern slave plantations and that plantation owners regularly held pig pickin’s for the slaves. They have also been featured at church picnics, private parties, and political rallies.
In the south, barbecue is pork. In Kentucky, it can mean beef or mutton. If you are in Texas, it will be beef. One thing is for sure, barbecue is a southern cultural icon. Few people can argue that in the south. For those in the north, they seem content on grilling hamburgers and hotdogs. The preparation of barbecue is time consuming and relatively inexpensive, but it is a classic southern staple. Whether it is served pulled, chopped, or sliced and if it is served plain or with vinegar, mustard or tomato based sauce, there will always be a long running debate on what is barbecue. One thing all critics can agree on, it is delicious.
So, what is the secret of good barbecue? Most people will disagree over how it is prepared, or how it is cooked. One thing that remains consistent is that most pitmasters will not reveal all of their secrets. Some cook it with dry rubs and serve it with sauce, some without sauce. Some cook it over mesquite, oak, hickory, or any of the fruit woods. What can I tell you about how I prepare my barbecue? It is given a generous dry rub of spices and allowed to sit at room temperature to allow the spices to begin permeating the meat. The spices begin to break down the protein of the meat, which allows the meat to absorb the spices. I then fire up my pit to an optimum temperature of two hundred and twenty five degrees. I use a combination of charcoal and a fruit wood, usually either peach or apple, which will produce a sweet, smoky flavor in the meat. I then place the meat on the smoker and begin cooking for anywhere from three to twelve hours depending on which cut of meat I am cooking.
We have covered the debated history of the origins of barbecue, and how it is prepared. But, to answer the question of what is good barbecue, well, that is a question that will be debated as far and wide as the history. With barbecue, you have different regions that bring different things. You have Memphis, TN that claims to be the barbecue king. Then, you have Kansas City, MO that claims to be the barbecue king. You will get different answers about good barbecue in both locations.
The best answer that I can provide you about what is good barbecue. Find any restaurant across the country that dots the map. You are guaranteed to find out a lot about Americana and the tradition of the “joint”, the history of the pitmaster or family that started that particular restaurant. As a certified Kansas City Barbecue Society judge, I can tell you this: no one can tell you what good barbecue is. That is up to the taste of each individual person. But, I can tell you that this topic has been one of great debate for many years.


burger king produkte
 The first of these items was the TenderCrisp chicken sandwich, an entirely new sandwich which featured a fried 5.2 oz (150 g) whole-muscle chicken breast on a corn-dusted roll. In February 2016, Burger King introduced hot dogs in the US. After the failure of the Specialty Sandwich line, Burger King went on to introduce several other premium burgers made from a variety of meats. , One of its international failures was the BK Crown Jewels line of sandwiches, originally sold in New Zealand. The Angus Steak burger was originally based around a 5 oz (140 g) frozen patty; despite high expectations from the company, the sandwich fared poorly.  The Big King sandwich is also sold in many of the company's international markets in several forms. Tyson's McDonald's product eventually evolved into Chicken McNuggets while Burger King's product became the basis of its chicken sandwiches. , Despite the investment in the Douwe Egbert product, Burger King announced it would be phasing out the Cafitesse system in the United States in the summer of 2010 in favor of Starbucks' Seattle's Best brand of coffee. , Despite being off the menu in the United States for several years, the product was still sold in several other countries under several names during the interim of its unavailability in the United States.  Burger King changed its toddler toy designer to Hudson, Ohio-based Little Tikes in 2003. UPDATE July 15, ... Ständig fehlende Produkte... echt ärgerlich! As part of the cachet built into the products, Burger King advertises that products are cooked fresh in the restaurant each morning. Distron, founded shortly after establishment of Burger King, primarily served the company-owned stores and 50–60 percent of franchised stores. , Traditionally Burger King has sold soft drinks from the Coca-Cola Company in its home market. ", "BK Apple Fries Will Hit Grocery Shelves", "Burger King License Expands Internationally", "New Burger King Branded Crispy Microwaveable French Fries from ConAgra Foods Lamb Weston", "Chicken Internationals take Burger King test", "Burger King Brings Service To The Table", "Burger King Corporation to Launch BK Back Porch(TM) Griller Sandwiches", "Burger King re-rolls out Big Mac-buster Big King", "USDA grants BK bid, will enforce humane slaughter", "PETA to criticize Burger King poultry choices", "Burger King makes cage-free eggs, pork promise", "Burger King pledges to end use of caged pigs, hens", "Heinz courts McDonald's to boost ketchup brand", "Heinz Seeks to Tap Mexico's Taste for Ketchup", "Burger King menu, condiments – United Kingdom", "Teletubbies Come To Play At Burger King", "Burger King's Rib Deal Winding Down Sooner Than Planned", "How Tyson ate Hudson in a little patch of Arkansas", "Fast-Food Deal Gives Maine Potato a Lift", "Tie-in promotions: the glue that made BK stick with Pepsi", "Cola wars: Burger King switches from Pepsi to Coke", "Fast food giant Burger King Corp. announced that it had expanded a partnership with Coca-Cola Co", "Burger King, Coke May be Headed to Court", "3G Capital aims to make Burger King a top brand in Latin America", "Burger King to Carry Nestlé's Pure Life", "Burger King Introduces Single-Serve Milk Nationally", "Sarah Lee Corporation 2006 Corporate Report", "Burger King adds Seattle's Best coffee to menu", "Burger King to serve Seattle's Best Coffee", "Burger King plans beer-selling Whopper Bar in South Beach", "Burger King Says "Have It Your Way:" Beer With That Whopper and Fries? [notes 15] Several industry publications claimed that these new offerings disrupt the differentiation between the fast-food and casual-dining markets with a combination of taste, competitive pricing, speed of service, and convenience. The product was part of a series of product introductions designed to expand Burger King's menu with both more sophisticated fare and present a larger, meatier product that appealed to 24- to 36-year-old adult males. , Although Wendy's was the first to have a value menu in 1989, Burger King decided to offer its own value menu in 1998.  The Stacker and Topper lines were discontinued in the United States shortly after, and the Big King returned to said market in November 2013 as a permanent product after the company was again sold, this time to 3G Capital of Brazil. The initial test designs were time-consuming to program because each bay in the holding units had to be programmed manually. Regionale Website für die Burger King Restaurants in Bremerhaven, Sittensen, Wilhelmshaven, Aurich und Norden. This has to do with their manager and staff on a day (2-months ago) where my car broke down with my wife and 4-kids and this is where we had to stop. The improved fries were coated with a layer of potato-based starch, giving the fries a crisp shell that maintained its texture longer. This new formulation proved unpopular and was replaced in 2005 with the TenderGrill chicken sandwich.  The program ended in early 2009 with a complete changeover to the new oils. ", "Burger King Corporation Launches New 99¢ BK CRAVERS Menu", "Burger King to add French toast sticks to its breakfast menus", "BK expands breakfast line, marketing command", "Burger King Sweetens America's Morning With New Cini-minis", "Burger King's Adds New Breakfast Addition", "Burger King to sell Starbucks Seattle's Best Coffee", "Burger King adds 9 breakfast items to menu", "Prima-Agri to Produce Halal Beef for Regional Fast Food Chains", "Burger King UAE launches the king of all burgers across the UAE", "Burger Ranch to take over all local branches of Burger King", "The Kosher Whopper Boosts Burger Sales in Israel", "Burger King CEO John Chidsey on Innovation, Trust, and "The King, "Burger King ingredients list – United States", "Burger King Partners With Kellogg on Veggie Burger", "BK taps Lang as convection-oven supplier", "Burger King Goes To The Heartland Of The USA To Test The Next Big Thing – The Great American Burger", "Burger King has 'disturbing trend' of serving undercooked meat", "Washington State Department of Health's inspection findings", "Burger King Caught Serving Undercooked Beef in 10 Washington State Counties", "Burger King Corporation Debuts New Premium Great-Tasting TenderCrisp Chicken Sandwich", "Burger King Corp.'s Bold New Global Restaurant Design Takes Flight At Amsterdam's Schiphol Airport", "Burger King Breakfast Value Menu Starts Monday", "Burger King's Youngest Customers Appeased", "Burger King Corporation Announces Partnership With Little Tikes For Under-Three Kids Premiums", "McDonald's sues Burger King in Big Kids Meal dispute", "McD aims 'Mighty Kids' meal at preteens, combats BK initiative", "New menus, P. Diddy ad crown Burger King rebound", "Burger King Pays Premium to Promote Premium Menu Offerings", "From Burger King to Ruby Tuesday, Restaurants Struggle to Find 'Just Right, "Listen up, Mac: BK aims to reign supreme, orders menu changes", "Burger King's 'No Pants' Spot vs. American Family Association", "Burger King's 'Superfan' Might Just Be Your Grandma", "Burger King discusses new items for 2008, growth strategies", "As Sales Drop, Burger King Draws Critics for Courting 'Super Fans, "Results mixed from Burger King's salad bar", "New products: why some succeed, others fail – fast food restaurants", "Grand Met Executive Gets New No. When the predecessor of international fast food restaurant chain Burger King (BK) first opened in 1953, its menu predominantly consisted of hamburgers, French fries, soft drinks, milkshakes, and desserts. Burger King in Norway is owned by the highly successful Umoe Catering AS whose restaurant portfolio also boasts names such as Peppes Pizza, FattigMann and La Baguette. ", "Burger King Retools Marketing After First-Quarter Sales Slide", "BURGER KING® USA Nutritionals: Core, Regional and Limited Time Offerings", "Vegetarian upset BK cooks veggie burgers in meat juices", "Local Vegetarians to Party at Burger King", "Burger King Partners With Kellogg on Veggie Burger", "Burger King is testing vegetarian Whopper made with Impossible Burger", "Burger King plans to release plant-based Impossible Whopper nationwide by end of year", "Impossible Burger prank becomes Burger King feeding frenzy", "America Loves Burger King's Mac N' Cheetos and We're All Doomed", "My Standards for Stunt Food Are High: An Entirely Serious Review of Burger King's Mac 'n' Cheetos", "Burger King Brings Back Yumbo Sandwich After 40-Year Hiatus", "Burger King Is Bringing Back A 40-Year-Old Menu Item", "Burger King on the Bone: A Rib Success Story", "After 10 Million Ribs, Burger King Begins to Run Out", "Burger King launches barbecue-inspired summer menu", "Ice Cream Whopper: Burger King Offering Bacon Sundae", "Burger King Cheetos Chicken Fries coming soon", "Burger King's New Whopperito Is as Disgusting as It Looks", "This Is No Longer A Test: Burger King's "Whopperito" Going National Later This Month", "Burger King Takes Aim at Chipotle Devotees With Whopper Burritos", Burger King Corporation v Hungry Jack's Pty Ltd, https://en.wikipedia.org/w/index.php?title=List_of_Burger_King_products&oldid=990686119, Articles with dead external links from April 2019, Articles with permanently dead external links, Short description is different from Wikidata, Articles with dead external links from April 2012, Creative Commons Attribution-ShareAlike License. Starting with the introduction of its BK Chicken Fries product in 2005, BK began adapting some of its product packaging so that it could be placed in an automotive cup holder. They were discontinued in the United States in 2012, but continued to be sold in some markets, such as Italy. The Maestro Burger is a large burger with sesame seed bread, 2 Angus beef patties, onion, lettuce, bacon and mustard. klar! Union Packaging, a minority-owned, Philadelphia-based paper products company, has supplied much of the packaging for Burger King's North American operations since winning its first contract in 2000. In August 2014, they were reintroduced for a limited time offering (LTO) in North America, leading to their permanent re-addition to the menu in March 2015 in over 30 countries globally.  The new breakfast line was designed to be portable, because studies had shown that an increasing percent of consumers were eating breakfast on the go. They are topped with three onion rings and barbecue sauce served on a small sesame-seed bun, and can be made as a hamburger, cheeseburger or chicken sandwich.  Others products, such as Burger King's line of "indulgent" burgers originally called the Angus Burger, have undergone multiple reformulations. The company began to sell beer at its BK Whopper Bar limited service concept restaurants in Miami, New York, and Los Angeles in 2010. As a major product in the company's portfolio, Burger King has registered very few global trademarks to protect its investment in the product. A spicy bean burger combo meal from the UK. The entrée and side offerings differ from market to market, as does portion size. The format of RSI was based on the system employed by KFC for its distribution system and was operated in a similar manner. As the company expanded both inside and outside the United States, it introduced localized versions of its products that conform to regional tastes and cultural or religious beliefs. As with all major fast food vendors, BK has a menu that specifically targets children. 2 Post", "Burger King goes bun-less, adds high-protein salads", "Low-carb diets spark growing interest in salads", "Burger King introduces the King Delight line", "Burger King Testing Trans-Fat Free Oils", "Burger King Switches to Trans Fat Free Oil", "Burger King Corp. Currently, the BK Veggie is prepared with regular mayonnaise. , The company's new broiling units were one of the key pieces in the success of the product; the new flexible batch broilers were able to be cook the ribs in a relatively short period. The Spicy Bean burger is a fried sandwich sold by the international fast-food restaurant chain Burger King in parts of the European and Asian markets. Internationally, the company is standardizing its value menu under the King Deals banners that features items for sale at €1.00 in the EU and one dirham in Dubai. In the North American market, BK further divides its children's menu into three segments: toddler, kids, and "tween". Das erste Burger King Restaurant wurde 1954 in Miami-Dade County, Florida (USA) eröffnet. It was made with a Whopper patty and several new ingredients, including a bakery-style bun; peppered bacon; whole-leaf, as opposed to shredded, lettuce; seasoned mustard; and a special sauce. Burger King. In 1990, BK introduced a new salad line accompanied by a licensing agreement with Paul Newman's Newman's Own, Inc., whose salad dressings accompanied the products. When Burger King introduced its broiled chicken sandwich in 1990, the BK Broiler, it changed the fish sandwich's breading to a panko style, began serving it on an oatmeal-dusted roll that was used for the broiled chicken sandwich, and renamed the product the Ocean Catch sandwich. Only variations of the sandwich that explicitly state "Angus" in the title are manufactured from meat from Angus cattle. Lasting approximately a year, the sit-down restaurant concept was abandoned in 1994 in favor of the original quick-service formula.  The Yumbo is a hot ham and cheese made with Black Forest ham, American cheese, mayonnaise and lettuce on the sub roll used for the Original Chicken Sandwich.  The sandwich was discontinued in the North American market in the mid-2000s. In multiple incidents in seven counties throughout the state, the Duke units were found to have cracked heat spreaders which resulted in under cooked products. BK recovery aided by sales jump, Chicken Fries", "Burger King Debuts New 99¢ 'Great Tastes' Menu", "Burger King nutrition facts – United States", "Burger King Debuts New TenderCrisp Chicken Sandwich", "Burger King Launches Line Of Jumbo High-Rise Burgers", "Burger King to offer whopper of a breakfast sandwich", "U.S. Despite being one of the company's major offerings, the fish sandwich is rarely the center of product advertising for the company. In the Europe, Middle East and Africa (EMEA) region itself, we employ over 10,000 people - from Tromso, Norway to Turkey. Sodass Sie zuhause mit Ihrem Burger king maps am Ende rundum zufriedengestellt sind, hat unser Testerteam auch eine große Liste an unpassenden Produkte bereits aus der Liste geworfen. Get the comprehensive, up-to-date business contact data for Burger King franchise owners around the US with our verified contact database list.  Leslie Patton of Bloomberg News speculated that the Whopperito represented an attempt by Burger King to compete with Chipotle Mexican Grill.. Even though the product been a prominent part of the menu for the better part of a decade, Burger King has released very few limited-time (LTO) variants of the product – its first one being released in the summer of 2015. To promote continuing interest in the company's breakfast products, Burger King occasionally releases limited-time (LTO) variants on its breakfast sandwiches that have different ingredients from standard sandwich recipes. Bei uns lernst du jene nötigen Merkmale und wir haben viele Burger king schweden recherchiert. The sandwich was designed to give the customer a larger product with better value than competitors, who were selling burgers with an average price of 15¢. , To promote continuing interest in the product, Burger King occasionally releases limited-time offerings ("LTO") on the Whopper such as the Windows 7 Whopper in Japan as a product tie-in with Microsoft's Windows 7 operating system. Mit der McDonald‘s App hast du die ganze Welt von McDonald‘s jederzeit in deiner Hand. Burger King sold a line of Awrey products including danish, doughnuts, and birthday cakes.  The product was renamed King Supreme in 2001 when it was slightly reformulated as part of a menu restructuring during a period of corporate decline for the company in which its corporate parent, Diageo, was trying to sell the company. Throughout 2010, the company added newer calorie-conscious "Positive Steps" combo meals that were advertised in female-oriented media, as well as a continuing cross-promotional tie-in with the female-oriented Twilight film series. The Big King sandwich's recipe is exactly the same as the original 1990s recipe, including a three-piece roll. Additionally, as a major products in the company's portfolio, Burger King had registered many global trademarks to protect its investment in the products, most of which have since lapsed.  As Burger King's flagship product, the Whopper has been expanded beyond the original sandwich into a line of sandwiches all made with the same ingredients. The products were some of the first designed by a fast food restaurant chain that were intended to capture the adult market, members of which would be willing to spend more on a higher-quality product.  Additionally, as the signature product in the company's portfolio, Burger King has registered many global trademarks to protect its investment in the product.
Max Giesinger Italienisch, Poe Beyond Boss, Siedler 7 Startet Nicht Windows 10, Henri Bergson Zeit, Der Schnellste Papierflieger Der Welt, Idgaf Meaning Deutsch, Merkur Restaurant Wien, Microsoft Flight Simulator 2020 Mods Installieren, Let's Dance Staffel 1,


Need simple bakery website designer? Get home bakery websites company with online bakery website developer ?+923214136474
You can get a simple bakery website designer at home bakery websites company. There is always a chance where you can get cake bakery websites designer at a reasonable cost.
Why you should make your products (the bakery items) online is because of cake websites designer know how to present your items in an interesting way to make people buy it.
So, we suggest you have an online bakery website developer even only pastry website developer to increase your brand. Just drop a message and contact!
Who doesn’t know about Bakery Business?
A place where flour-based food baked in an oven is sold or produced. Flour-based products including bread, cakes, pastries, cookies, and pies. Who will not be familiar with the term bakery? Because everyone loves the products that are found in the bakery. As people of every age are affectionate and love to eat bakery products. Because of their taste, sweet smell, and colour.
Bakery products are eaten and served at different events in parties or on any happiness. Bakery products are having much importance in everyone’s life. Further, they are the most saleable products. So don’t you think there should be a way that your bakery became famous and more people reach your bakery. Get hired, simple bakery website designer, bakery website developer and contact home bakery websites company today.
It is a world of IT where your business will not progress without a website. If you want to promote your business or want to have progress you must have to contact home bakery websites company for your business. You have a bakery business and wants to make it reach more people. Contact a simple bakery website designer today and ask them to help you in promoting your business by a website.
Looking for Home Bakery Websites Company?
You have set a bakery business but are upset that you are not towards success. No need to worry more now. Consequently, many companies are there that will help you out in this regard. Are you looking for a simple bakery website designer or home bakery websites company? To find the best company is not so that easy task. It’s a difficult task to find the best home bakery websites company and a simple bakery website designer for developing your website.
In fact, not only having a website is enough. Additionally, manage a website properly is necessary. Find the best Home Bakery Websites company &online bakery website developer in Lahore, Islamabad, Rawalpindi, and Karachi. Bakery products are sold to a large extent. On every special occasion, bakery products are taken out by everyone to celebrate their happiness so contact now the best online bakery website developer to make your products reach more people. And get hires best home bakery website company & simple bakery website designer for your business.
Before going to hire anyone to develop your website have a look in the market and hire the best simple bakery website designer.
Go for the best simple bakery website designer, home bakery websites company.
Want expert Cake Bakery Website Designer?
As it is a time of electronics. People mostly prefer to buy every service or product online. Either of fashion, accessories or bakery product. Remember you have many competitors in the market. So get hire today the best simple bakery website designer and have a website today. And let more people reach your business. Thus, it will increase your clients as well as doubles your sales.
Do you want an expert cake bakery website designer? Get enter into FIWD and get hire the best designers which will provide you with the best websites. Not only this, but we will also manage your websites and will help you in progressing your business. Get hire online bakery website developer today from us. First Idea Web Development is the best home bakery website company.
Having a bakery business is not enough. Your business will not increase unless it does not reach more people. To make your business reach more people contact today’s cake bakery website designer, online bakery website developer, bakery website developer and get hired the best home bakery websites company. And have your website today.
Why the bakery website important?
Bakery products include all food made by flour-base. Therefore, bakery products are eaten and liked mostly in all families. Moreover, in any party, celebration we prefer to have bakery foods. People of every page love to eat cakes, pastries, and sweets. So, you should have quality products.
A website will give an online presence to your website. We find most of the people engaged in mobiles every time using the internet. They always prefer to search for anything they want and order it. Instantly, they want to get things by sitting at home. So, it’s important to have a bakery website for you so find today the best home bakery websites company & online bakery website developer. Because it will give an online presence to your products and people will reach it easily.
If you are searching for best and reliable online store development services, then do contact us! We have expert team who have designed more than 1000 websites and working with devotion. Moreover, we have portofilio of different websits' niches which will help ypou to finalize decision. Just message us and get your quote!
Built your bakery website today. Go for the best home bakery websites company and online bakery website developer ask them to help you to promote your bakery. Don’t go for any developer trying to hire the experts. Contact FIWD and get hire home bakery websites company, simple bakery website designer, cake bakery website designer, cake websites designer, bakery website developer, pastry website developer, online bakery website developer and enjoy your success with us.
How can an online bakery website developer help you?
We overexaggerate, whenever we talk about the best. Finding the best is so important. Moreover, always go for the best home bakery websites company and the online bakery website developer. Firstly, an Online bakery website developer will develop a professional and best website for you. Secondly, an online bakery website developer will give you complete support in managing the website.
The best simple bakery website designer will upload all upcoming and the best design cakes to your website to attract the customers and gain their interaction with the cakes. Moreover, pastry website developers will manage to promote such pastries that will be a piece of interaction from customers to products.
A good Website helps you to build more clients!!!
Not only having a website is enough, but a good website is also the main aim. FIWD is a platform that gives s you the best website. We provide you with the best cake bakery website designer. No doubt the best developer will be of great interest to you. As everyone wants the best. Additionally, a good website also worth more money.
A good website will help you in catching more clients. Just like you select the best one always. Also select the best company for having a good website for your bakery products in Lahore, Islamabad, Karachi, and Rawalpindi. Furthermore, a good website will prove to be a time-changer for you and your business. Consequently, it will help you in such a way that you will be surprised at the sale of your products and the promotion of your business. So go for the best software house that is FIWD and enjoy the best services.
So, if you are looking for the services, Contact FIWD PVT LTD through call, WhatsApp, online chat, Google, or drop an email.
Try Domain hosting, SEO,website development (e-store) & enhance your business through Digital Marketing.
To generate a ticket / give suggestion/complaint, please click here.


Today, nearly 800 million people suffer from chronic hunger, and by 2050, the world’s population is projected to increase to more than 9 billion. Ensuring that everyone has enough nutritious food to eat will require at least a 60 percent increase in agricultural production without adversely affecting the environment. Doubling the amount of food produced from the same acreage is a challenging goal, but for the last four decades, PlantCatalyst® has played an important role in reducing fertilizer usage and expanding production per hectare or acre.
In most developing nations, increasing agricultural productivity for small shareholder farmers is the only viable way to combat continued poverty. The primary solution many developing nations have used, in an attempt to increase shareholder farmer incomes, has involved either subsidizing the application of nitrogen-based fertilizers, allocating more land for farming, or both.
Unfortunately, neither of these solutions is sustainable over the long term and both are significant contributors to environmental damage in developing nations. Recent trends indicate that both the financial costs of nitrogen-based fertilizers and the environmental damage associated with the increased application of these fertilizers are rising at unsustainable levels. Additionally, the increased use of these fertilizers has depleted the nutritional content of the soil, meaning small shareholder farmers are
not able to produce as much as in previous years without increasing the amount of fertilizer they use.
PlantCatalyst® can provide a solution to these problems that is cost-effective for governments, puts more money in the pockets of small shareholder farmers, and is also climate-smart. PlantCatalyst®
has been used by farmers all over the world for more than 40 years to reduce dependence on fertilizer and water by up to 50% and to increase crop yield between 10% – 50%. PlantCatalyst® can be used for any crop or soil, and with any fertilizer or nutrient blend. It is easily adaptable to nearly any agricultural operation and can save farmers money by reducing and/or eliminating the need for high cost fertilizers.
WHAT IS PLANTCATALYST®?
Since 1973, gardeners and professional growers have been using Dr. Willard’s® products to enhance the utilization of nutrients and to improve cellular absorption and retention in plants. In fact, PlantCatalyst® enables farmers from around the globe to not only grow more nutritious food in a natural, safe and non-toxic way, but to also simultaneously decrease the amount of environmentally damaging nitrogen-based
fertilizer needed to grow crops — thus, reducing greenhouse gas emissions.
ADDITIONAL DETAILS ABOUT PLANTCATALYST®
Invented in the mid-1960’s by award-winning chemist Dr. John Willard (PhD Purdue University), PlantCatalyst® (www.plantcatalyst.com) is a water additive catalyst designed specifically for use on plants and increases nutrient absorption among many other benefits.
This complex proprietary formulation alters the molecular structure of water, creating molecule chains or “micelles”, and thus converting ordinary water into a very efficient catalyst which stimulates a variety of organic processes. One of the most pronounced effects is an increased efficiency of nutrient transportation to the cells. This helps the plant better absorb and utilize nutrients found in soil, microbes, micronutrients, fertilizers and other sources. It also helps the plants better maximize water intake making them a bit more resistant to the effects of drought and other stressful growing conditions.
CLIMATE–SMART DEVELOPMENT AND PLANTCATALYST®
As climate change continues to be a critical challenge for food production around the world, farmers and growers have found that using PlantCatalyst® on plants not only helps stimulate plant health and growth, but has also been proven to increase overall yield by a minimum of 10 percent and as much
as 50 percent in a natural and climate-friendly way. Other benefits of PlantCatalyst® include: larger and/or greener plants; more blooms and/or plants blooming earlier; sturdier stocks and/or more extensive root systems; greater resilience in stressful growing environments; and more yield per plant, larger fruit/flowers and enhanced flavor and aroma.
As greenhouse gas emissions rise, global temperatures increase, weather patterns change, our global water sources rise and become more acidic, farmers and their crops continue to be impacted. PlantCatalyst® is committed to helping farmers address these challenges through continued climate-smart development. Comprised of natural ingredients, PlantCatalyst® is completely non-toxic, which means that water runoff is 100% safe. Since PlantCatalyst® also helps plants better absorb and utilize nutrients found in soil, microbes, micronutrients—less nitrogen-based fertilizers are needed, which reduces the overall acidity in both soil and water sources.
IMPROVED NUTRITION AND PLANTCATALYST® BENEFITS
Over the four decades Dr. Willard’s has been in business, PlantCatalyst® has been tested on over 100,000 plants including tomatoes, lettuce, bell peppers, jalapeno peppers, corn, soybeans, potatoes, cayenne peppers and others. Regardless of the plant species, the results have been the same including:
- Larger and/or healthier plants
- More blooms and/or earlier blooming
- Sturdier stocks and/or more extensive root systems
- Greater resistance in stressful growing environments (e.g. drought and/or extremely hot weather)
- Better nutrient utilization reducing the need for fertilizer
- More yield per plant and/or larger fruit per flower


Two out of five people are on a diet at least twice a year but two in three claim it is hard to eat healthily. Medical professionals are the most trusted for nutrition advice while just one in four rely on Government guidelines.
New research1 from AIG Life Limited shows more than two out of three adults find it hard to eat healthily despite millions going on diets at least twice a year.
The nationwide study highlights a hunger for nutritional advice with 40% of adults saying they go on a diet at least every six months to keep their weight down. Around one in eight (12%) are permanently dieting with women more likely at 14% to be full-time dieters than men at almost one in 10 (9%).
But the dieting effort is not paying off. Nearly one in three (30%) say their weight gradually creeps back up again. AIG Life’s study found 67% of adults say eating healthily is hard with one in five (20%) finding it very hard.
Finding reliable advice is difficult – 61% of those questioned say there is too much conflicting advice on diet and nutrition while 60% blame the variety of fad diets around.
Medical professionals including doctors are seen as the best source of support on nutrition and diet – nearly half (47%) of people trust them the most but Government health guidelines are only trusted by 27%.
People seeking diet and nutrition advice are wary about troubling the NHS for support – nearly three out of four adults (73%) say people should take more responsibility to ease the pressure on NHS services.
To help people manage their health and adjust to the ‘new normal’, life insurer AIG has worked with nutritionists to create four free fitness and nutrition guides – eat well to feel well, how to exercise at home, good mood foods and nutritious kitchen essentials. They offer tips and advice on staying healthy while social distancing and spending more time at home.
The guides give a glimpse of the personalised support that AIG protection insurance customers can seek from its Smart Health app and online wellbeing service to improve their general wellbeing, mental health or manage a medical condition.
Sue Helmont, Marketing Director at AIG Life, commented: “The foods we eat can have a profound effect on our wellbeing. In these times of stress and uncertainty, we can take small steps to look after ourselves – both physically and mentally. Yet knowing where to start and changing eating habits isn’t easy.”
You can access the free fitness and nutrition guides here.
1 Research conducted by ID Insight Consulting among a representative sample of 2,008 working adults aged 18 to 65 between 8th and 15th April 2019


Download Cooking Tale v2.531.0 Android Money Cheat MOD + APK
You will operate a cafe in the game. You will work in a five star restaurant, learn delicious food recipes with Chef Audrey and share the joy of cooking and baking. Cooking Tale will fill your dreams of being a chef and cooking various food of the world cuisine. Customers will come and you will serve them your delicious food and make them happy. By this way you will both earn money and learn many new things.
If You want to play this funny game You can download it from our shared links below and start to play immediately.
Category : Adventure Games
Publish Date : 03.04.2018
Size : 70 MB
Developer Firm : GAMEGOS
File Type : .apk
Google Play Rating : 4,4
How Many Times Downloaded : 5.000.000+
Latest Update – Download Cooking Tale v2.515.0 Apk
Download Cooking Tale v2.531.0 Mod Apk


Why is the cultivated fruit of Northeastern Nagano Prefecture delicious?
A rich climate and soil
The climate of Nakano City are less precipitation, temperature difference between day and night, and the well-drained soil as the region that is best suited for various fruit cultivation in the alluvial fan and riverside terraces of Yomase River. And the grapes at this region also boasting the first production volume in Nagano prefecture.
Why do our fruits taste good?
When the sun is out in the warm daytime, fruit can accumulate a lot of nourishment. On the other hand, when the night becomes cold, the breath decreases and nourishment is not used. In addition, because it is necessary for fruit to accumulate sugar to prevent its moisture from freezing in a cold night, the fruit itself becomes sweet and delicious under the condition of this distinctive temperature difference.
Fresh fruit from Osakaya to your doorstep
The fruits of Osakaya are grown in a distinctive climate and topography with fruit producers’ whole heart, so we are able to deliver the delicious fruits that are not found in other regions to all over Japan and foreign countries. In addition, it is highly valued by overseas customers and the shipping volume to foreign countries is increasing recently.


It is unbelievable, but true that it is possible to print food with a 3D printer. It is not something fabricated, but real food.
The printer can be used to create different kind of food. The created food is edible, and manufactured directly from different fresh ingredients that have been prepared and supplied to the printer, before the printing begins. This is an effective method for promoting the ability to cook with fresh ingredients. But, it does require the ability to manage a difficult and time-consuming parts of preparing food that has often been discouraging people from creating the homemade food.
The trick is in the materials. 3D printer is something that can make an object out of anything. It is all about making use of the materials that will help in making the food that is desired by the user. The 3D food is used in food industry, in different ways. It can for example be that a food manufacturing industry wants to test a new material to enrich the taste. The food industry would use a 3D printer that make use of supplied materials to make the food (print the food).
Technology has advanced to the point that a 3D food printer can easily make food.


Bob Stewart has been farming since 1998. He began growing watermelon in Immokalee, FL in 2009. Bob enjoys bringing his sons Boone and Bryson to the field and teaching them the difference between pollinators (seeded) and seedless watermelon.
Steve Singletary is the 3rd generation farmer in his family and has been farming his entire life, first with his father and brothers. And in 1993 he started farming on his own with his brother John. Now he farms with his boys Mathew and Cody. What he enjoys most about farming is having his boys by his side in the business he loves, growing watermelons.
Kyler Bishop is a 6th generation farmer. His parents and grand parents farmed watermelons, sweet potatoes, oranges, and raised cattle. He oversees the operations of C&L Farms for their Spring and Fall crops. Kyler was born and raised in Punta Gorda, Florida. He has been a member of the Melon 1 family since 2010.
Mathew Singletary is a 4th generation farmer. He has been farming with his Dad and Uncle his entire life. In 2009 with the help of his Dad and Uncle he started his own field which is now MSS Farms.He feels very fortunate to have had the opportunity to not only learn, but to also be able to share a profession of what he is most passionate about.
Ralph Chastain is a 7th generation farmer. His father and grandfather grew watermelons from South Georgia to South Florida. He has been operating his own farm since 1982. Today he farms with his son, Chad Chastain and his brother-in-law Doug Miller.
Jay Sizemore and Dean Broughton are both multi-generation farmers. The two have been farming together since 2000. They grow watermelons, strawberries, oranges in Wimauma, FL
TJ Chastain is a 4th generation farmer, and began farming in 1958. Today he farms watermelons in Punta Gorda, FL with his son Jay. In addition to growing watermelon, they also raise cattle.
The Gravitt family includes Jerry Gravitt and his three sons, Rusty, Clay and Clint and together they own Gravitt Produce. Jerry is a 2nd generation farmer, and has been farming his whole life. As you can tell, farming is a family affair for the Gravitts. They also grow peanuts and cotton.
As a kid, Randy Ellis grew up following his Dad around the melon fields in Dooly County, Georgia. Today, Randy is a 3rd generation farmer and has been farming on his own since 1976. He farms watermelons, peanuts, cotton, and soybeans.
Rob Greene is a 4th generation farmer. While he has been farming watermelons for nearly 20 years, he is a very active farmer in south Georgia. He grows peanuts, soybeans, cotton, has some cattle, and a transportation division of Lime Creek.
MGM has three generations of farmers growing watermelons. Melvin, Michael and Ben (all pictured) embrace family farming, When Melvin began watermelon farming in 1977, he knew he was Mel-on! Together they grow watermelons and greenhouse tobacco plants.
Bill Harrell and his two sons, Charlie and David, are 4th and 5th generation farmers. Historically tobacco, corn, and soybean farmers, they expanded into the produce market in 1998. They now grow cucumbers, sweet potatoes, and have been growing watermelons with Melon 1 since 2011. Approximately 160 acres of watermelons are grown annually.
Brothers Richard, Glenn, and Ronald Lancaster now represent the sixth generation of their family line engaged in the Lancaster enterprise. The four Lancaster cousins – Sarah Carraway along with Vann, Derek and Bryant Lancaster – represent the seventh generation, each assuming responsibility and leadership within different divisions of Lancaster Farms.
They also grow sweet potatoes, tobacco, peanuts, cotton, soybeans, corn, cucumbers and green peppers for a total of 8,000 acres annually.
The Reid Family name has been synonymous with farming for over 200 years. Today, Mr. Dennis Reid and his brother Rick Reid and his son Denny Reid farm together with Stephen Abt, Scott Abt, Zach Blanchfield and Vance Monroe. Although they grow 700 acres of watermelons, all together they grow 4,000 acres of commodities in Maryland.
Roger Swartzentruber is a 3rd generation farmer. Today, he farms watermelons with his son Ryan. All together they also gorw corn, soybeans, wheat and raise cattle. When Roger’s grandson Oliver (pictured) grows up, he going to take over the family farm too.
Corey and Scot are fourth generation farmers who started growing their own vegetable garden for their own small roadside produce stand when they were teenagers. Today, they still have a roadside stand, but it is much bigger. In addition to watermelons, they also grow tomatoes, squash, zucchini, cucumbers, peppers, cantaloupe corn and soybeans. Today they grow nearly 600 acres of watermelons.
Gary Cecil is a generational farmer in northern Kentucky, Cecil Farms, as it is today started in 1981. Now Gary and his wife Imelda and their three children Ryan, Suzanne and Katie all work together to grow watermelons, tobacco, potatoes, squash, zucchini, bell peppers, cucumbers and pumpkins. Annually, they grow between 250 – 500 acres of watermelons.


Having a hard time finding the right Hollywood production catering company for your crew? Try Food Fetish Catering and discover why so many local production companies rely on them for gourmet food at affordable prices.
Food Fetish Catering has been serving the needs of local TV and movie production companies for more than 50 years and knows what it takes to keep your crew satisfied and production moving along smoothly. With 30 full menu options for large groups, you’ll find Food Fetish Catering’s meals to be all-inclusive and able to meet the tastes of your entire group.
Treat your cast and crew to the most delicious production catering menus available in Hollywood. They’ll absolutely love the range of healthy choices and delectable foods that include several main menu offerings, an amazing assortment of salads and vegetables, dessert, lemonade, iced tea and spa water. Take a look at a sample menu from Food Fetish Catering’s production menu:
- Chicken Paillards Dijonaisse
- Corn Bread and Cranberry Stuffed Pork Loin
- Pumpkin Ravioli with Sage Red Pepper Sauce
- Wild Rice Pilaf
- Brussel Sprouts with Horseradish Sauce
- Marinated Tomatoes
- Bibb Salad
- Artisan Breads
- Chicken with Riesling Sauce
- Beef Stroganoff
- Potato and Sauerkraut Pierogi
- Egg Noodles
- Sweet and Sour Red Cabbage
- Mixed Vegetables
- Green Salad
- Pretzel Rolls with Butter
Food Fetish Catering can provide your group with an incredible menu that is different every time you call. Check out the online menus by clicking on the ‘Menu’ link at the top of the home page to see what’s available for your production crew. Fetish on the Fly is a very popular choice when it comes to placing an order for a large crowd. With Fetish on the Fly, you can provide an appetizing spread for your group with minimal effort at a very affordable cost. In fact, no other Hollywood production catering agency offers the range of options you’ll find from Food Fetish.
Serve your large crew of 50-75 people with delicious and healthy Italian Antipasto buffets that include marinated mushrooms, roasted pepper salad, marinated bocconcini, olive tapenade, pepperoncini and artisan breads. Add prosciutto, pepperoni and genoa salami if desired. Mediterranean Antipasto displays include hummus, baba ghanouj, roasted pepper and artichoke salad, Israeli cops cops salad, mediterranean hot sauce and pita bread, and garlic chips.
Your crew will absolutely love the raw and grilled vegetable platters, cheese platters and dips, deli and fish platters, party wraps and sandwiches, hors d’oeuvres, skewers, classic sushi rolls, soy paper rolls, wonton cigars, complete Chinese take-out meals and full menus available from the most reliable Hollywood production catering company in the area.
Food Fetish Catering caters to your most discerning palates with healthy and delicious comfort foods, gourmet meals, buffet-style appetizers, pass-around foods and much, much more.
All the big names in production order from Food Fetish Catering- see for yourself why they have been serving Hollywood for more than half a century. Fill out an order form over the website or call 818-762-7850 for answers to your questions or detailed assistance. Hollywood Production Catering


Our Daily Changing Menu is designed to let you eat what you fancy, when you fancy it! Who says eggs benedict is just for breakfast? Sometimes it can hit the spot in the middle of the afternoon. We serve café classics, delicious vegetarian dishes, and the kind of fish or braised meat dish you would find in a modern brasserie….all at café prices. And try our afternoon tea with sandwiches, cakes and scones, all made fresh on the day.
Whether you want a delicious cup of tea and a slice of cake after a visit around the gallery, or could do with a seasonal cocktail or pint of beer after a day’s work, have a seat and enjoy the café with a drink in your hand to suit your mood.
An independent café run by people who live in Birmingham, we are excited by a very personal and ethical approach to sourcing. Over 90% of our produce is from British farms and all of our fish is caught by British fishermen around the coasts of the British Isles. We have visited every farm we buy from. We hope you like our menu and enjoy your time with us.


GREAT LAKES BISTRO RESTAURANT
Under the supervision of Chef Steven Simpson and an experienced and credentialed faculty of chef instructors, students create bistro-style dishes in the kitchen and run all aspects of the dining room. From food ordering and preparation to guest seating and serving, Great Lakes Bistro is a complete instructional environment for students that offers a quality dining experience to its patrons.
Great Lakes Bistro is located at 28125 Cabot Drive, Novi, MI, 48377.
Visit us on facebook


Tin Roof Restaurant
About us : Tin Roof on the Miami opened its doors on March 17th 2009 to the public. Owned and operated by Craig Hughes family of Fletcher Ohio, Tin Roof is a family affair and unlike the “chain” eateries in Troy, everything that can be made in our kitchen is!! Featuring locally raised and fed beef and pork in our entrees, we also pride ourselves on our made from scratch sides and desserts. Unique to our kitchen is the only grill in the country that is fueled by shelled corn. All of our steaks, burgers and ribs will have a distinctive smoke ring and a beautiful clean flavor resulting from the carcinogen-free heat source of burning corn. Please note all our meats are cooked to temp by thermometer, not by visual color.
Tin Roof is available for meetings, rehearsal dinners, private parties and more. Two full time event planners are available to help with all your needs.
The Tin Roof Country Store is now open and taking requests for special orders!
Get on the waiting list for our Tin Roof raised freezer beef…selling 2014’s crop today… Tin Roof beef is raised by Cottonwood Creek Charolais (a division of Tin Roof) and is born, fed naturally with grains and forages grown on our 4th generation family farm and processed locally. All of our freezer beef is hormone, antibiotic and steroid free and raised responsibly and humanely.
Thank you and we hope you enjoy your visit!!
Tin Roof on the Miami
439 N Elm St.
Troy, OH 45373
Tues - Thurs: 11am-2pm
Fri : 11am-2pm
*Kitchen closes 30 mins prior to restaurant.


I'm overjoyed that fall is here. It's my favorite time of year.
Fall means pumpkins, mushrooms, apple cider, and soup. Some of my favorite foods.
Fall can also mean colds, flu, and low energy.
Is there a way to ward off such inconveniences? Well nothing is foolproof, but here are 7 suggestions to stay healthy this fall so you can enjoy all the festivities of corn mazes, apple picking, leaf peeping, pumpkin carving and football.
Eat those apples (and other seasonal fruit). Apples have been shown to strengthen your immune system. Other seasonal fruits such as pomegranates and citrus also help you ward off fall illness by giving you a big boost of vitamin C and phytonutrients. Aim for 2-3 servings of these nutrient dense foods a day.
Slow down. It seems like I've been going full-throttle lately. I know that for those with kids, the start of school is partial relief, partial stress creator. So as the air is turning colder, take some time out to relax and let your body renew. Even if it's just 10 minutes a day, sit in your favorite spot and watch the world go by. Maybe have a cup of herbal tea. Slow down and take in the crispness of autumn air.
Part of slowing down is also getting your 8 hours of sleep a night. I know it's hard to get 8 hours during the long days of summer. The shorter days make fall the perfect time to start a habit of getting to bed earlier and recommitting to 8 hours of sleep a night.
Get those fall greens. We often think of green for spring, but greens are also a perfect fall food. Greens grow better in the cooler weather, and are actually sweeter than when grown in the summer. So now is a perfect time to try kale or mustard greens, arugula or bok choi. Of course don't forget the broccoli and cauliflower.
Wash up. One of the easiest ways for germs to spread is through hand-to-hand contact. You don't have to get excessive about it, but be sure to wash your hands, especially after you sneeze or if you are traveling with lots of people. Plain old soap and warm water do the trick; so don't waste your money on expensive hand sanitizers or antibacterial soaps or sprays.
Spice it up. Spices have been used for centuries to boost your immune system. Try any of these spices to boost the flavor of your dishes, as well as strengthen your immune system. Turmeric, ginger, cinnamon, garlic, black pepper and more. For a wonderful relaxing drink that will help you slow down and boost your immune system at the same time, try some homemade chai - not the processed stuff with loads of sugar, but homemade goodness.
Check out my recipe:
In 10 ounces of water, boil the following: 4 whole black peppercorns, 4 whole green cardamom pods, 3 whole cloves, ½ stick cinnamon, ½ inch fresh ginger root. Let boil for 15 to 20 minutes. Then add ½ cup almond milk. Heat again, strain and enjoy.
Try some herbs. Many tout the benefits of Echinacea, but I have a big fan of Astragulus. It can even be taken by those with auto-immune conditions because it is an adaptogen. That means it is thought to help protect the body against various stresses, including physical, mental, or emotional stress. Like many herbs, you don't want to take it forever. Instead, take it for week when you start feeling run down. Or if you're traveling, take it a few days before, during, and then a few days after your trip.
Hang out with the Fun-Gi. Mushrooms are great for increasing your white blood cells - the cells responsible for fighting off illness. Whether sautéed, marinated or raw, mushrooms are amazing foods. While maitake and shitake are the most coveted for the immune boosting powers, according to Dr. Joel Fuhrman, your standard white button mushrooms have recently been shown to be pretty powerful immune boosters.
Not sure how to add mushrooms to your diet? Try this easy and delicious recipe.
A Fall Celebration Salad
2-3 shitake mushrooms, cleaned, de-stemmed and sliced
juice of ½ lemon
1 tbl Bragg's amino acids
½ Asian pear, sliced thin
hand full of walnuts
hand full of dried cranberries (without sugar if you can find them)
2 cups mixed greens
Juice of 1 lemon
1/3 cup olive oil
1 tsp sea salt
Place sliced mushrooms in a glass bowl. Pour lemon juice and Bragg's over the mushrooms. Stir. Let sit for 20 minutes or longer
Whisk together the dressing ingredients. Pour dressing over greens. Place greens on a plate. Evenly distribute marinated mushrooms, pear, walnuts and cranberries on each plate.
Any other tips you like for staying healthy this fall?


About PONG Uppsala
PONG Uppsala on Storgatan 27, is the Pong Group's first Pong restaurant outside Stockholm.
We can say with good conscience that we have one of Sweden's best Asian buffets, which we serve during both lunch and dinner. Here you will find sushi, Thai dishes, Chinese Dim Sum and other hot and cold Asian specialties. It's simply a stunning Asian smorgasbord! Of course, you can also order from our à la carte menu during the evening, or just sit and take an AW in our lovely cocktail bar.


Out March 2018 stock recommendation is a packaged food company which is trading at reasonable valuations. The company has got high market share in its segment both in India and in export market. As the company operates in packaged food segment, one can remain invested for very long duration with out the worry of any disruptions due to technological changes.
March 2018 Recommendation: Company with a consumer brand and high market share in its segment
Salient features of March 2018 WealthBuilder Recommendation
1. The company has successfully built a consumer brand in its area of operations and this has led to high market share in its segment.
2. The company is very comfortable in terms of financial health with very low levels of debt compared to other companies in the same segment.
3. The sales of the company has been growing consistently at the rate of more than 13% over the last 10 years. The profits are growing at a much higher rate.
4. The operating profit margins are much higher than the peer companies in its segment. This indicates some pricing power with the company for its products.
6. The valuations at which the company is trading provides good comfort. The stock is very reasonably valued when compared to the other consumer oriented stocks.
7. The company operates in a sector which is poised to grow continuously for several years. The company is in a sweet spot to capture this growth.
SEBI Registered Investment Advisory


Prep Time: 10-12 minutes Cook Time: 10 minutes
Pairs well with either Savage Grace Chardonnay, Columbia Valley Washington or Masterpiece Vineyards Russian River Pinot Noir
1-2 Flat breads (1 flat bread will serve 2-3) double the recipe for 2 flatbreads
4-5 Ounces fresh mozzarella, sliced into 10-12 pieces. (mozzarella generally comes in and 8oz package use all for 2 flatbreads)
2 cooked chicken cutlets, sliced.
4-6 Tablespoons of your favorite marinara sauce
¼ cup shredded Parmesan
Extra Virgin Olive Oil- 1 TBS
Preheat oven to 400.
Lay flatbread on flat surface.
Evenly spread the olive oil over the flat bread.
Evenly spread 2-3 tablespoons of marinara sauce over the flatbread.
Layer the sliced chicken cutlets, followed by the mozzarella over the flatbread.
Use the remaining marinara sauce, loosely spread it all over the mozzarella cheese.
Generously sprinkle the Parmesan over the entire flatbread.
Place the flatbread on the middle rack of your preheated oven and bake for 10 minutes
Take out of the oven let cool for about 2 minutes, then slice into desired size strips. Serve hot & enjoy.
Chicken cutlets can be purchased cooked in your local supermarket or deli or you can make your own.


Welcome to The Toss!
The Toss, San Carlos is a neighborhood café where you design your own tossed-to-order salad.
Our menu is straightforward, but the choices are endless…
Begin by choosing your favorite mix of greens and/or grains. Move down the line to include your pick from over 30 different toss-in’s – not just cucumbers and carrots, but ingredients such as quinoa, hearts of palm, pickled onions, roasted corn, wasabi peas, spicy pepitas, feta & goat cheese.
Next, add a protein to make your design a bit heartier. Choices include marinated, oven-roasted chicken or skirt steak, roasted salmon, shrimp, tofu or sopresatta salami.
To finish off your design, let us know your choice of one of our 18 house-made salad dressings.
Should you not be feeling creative, choose from one of our house-designed salads, warm bowls, or homemade daily soups.
Dine with us and enjoy a glass of wine or beer in our open air patio, or take your salad to go with a sparkling water or tea.
Our Humble Beginnings
Tracy’s concept for The Toss materialized after several years of homemaking and motherhood. As a resident of San Carlos, she felt there was a need for a quick, design-your-own, salad-specific eatery in town. Prior to becoming a mother, Tracy worked in hospitality sales for several years, which allowed her to travel nationwide. It was during these travels that she started gathering ideas for what was to become her personal restaurant vision. The Toss opened in 2016 when Tracy risked it all to make her dream a reality.
Tracy’s passion for food and the restaurant industry began while growing up on the Monterey Peninsula where she worked in several restaurants. Tracy always knew she wanted to do something food related, but was not sure in what capacity.
“It’s never too late to be what you might have been,” is her philosophy.
Tracy’s energy and enthusiasm for offering guests a personalized experience shows in every aspect of The Toss. She wants her guests to feel at home, feel recognized, appreciated and to receive the freshest seasonal produce possible.
Only healthy employees are allowed to come to work, and we perform temperature screenings every day. Employees wear a face mask and gloves in the restaurant at all times. Any employee who thinks they’ve had potential exposure to COVID-19 is required to self-quarantine and get tested.
We wash, rinse, and sanitize food contact surfaces, dishes, utensils, food preparation surfaces, and beverage equipment after use. We frequently disinfect surfaces repeatedly touched by employees or customers.
We coordinate our prep and cooking work so as to maintain physical distance between employees whenever possible, and have designated pick-up zones for customers to help maintain social distancing.
Pick-up, Delivery, and Patio Seating
We offer order pick-up and delivery via Doordash and Grub Hub. For our customers who wish to dine at The Toss, we have expanded our outside seating area and have appropriately distanced tables with umbrellas for your enjoyment.