Friday, August 5, 2011
The Most Amazing Chocolate Cake… Ever!
1 Chocolate Cake Mix (any kind, I've used chocolate fudge, Swiss chocolate, or milk chocolate)
1 C Mini Chocolate Chips
1 cup Sour Cream
1 Pkg. of Chocolate Pudding (small 3.5 oz. box)
Prepare cake as directed on box, and add sour cream, pudding and chocolate chips. Pour into 2 9-inch round baking pans. Bake as directed on box (you might need to add a minute or two to the baking time because of the added ingredients). Place on a wire rack to cool.
Equally Impressive Chocolate Frosting
1 cup butter at room temperature
3 oz. Ghirardelli 100% cocoa chocolate bar
4-5 cups powered sugar


I always wondered what is the best way to feed my kids (or rather the elder one) bananas. He is the one who runs away at the mention of it. As he loves eating cakes, these whole wheat chocolate banana muffins comes to the rescue. With the goodness of whole wheat, bananas and jaggery they definitely are a healthy and yummy treat for kids. My son just loves them and that’s mission successful for me. 🙂
1 cup whole wheat flour
1/3 cup cocoa powder
1-1/4 cup powdered jaggery ( can also use 1 cup jaggery + 1/4 cup brown sugar)
3/4 teaspoons baking powder
3/4 teaspoon baking soda
2 medium sized bananas
1/4 teaspoon salt
1 large egg
1/2 cup (120 ml) warm water
1/4 cup (60 ml) milk
1/4 cup (60 ml) vegetable oil
1 teaspoon vanilla essence
Preheat oven to 180 degrees C.
Line 12 regular-sized muffin cups with paper liners.
In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
Blend together the egg, bananas, water, milk, oil, and vanilla extract in a blender.
Mix the wet ingredients with the dry ingredients until combined well.
Pour the batter in the lined cups, about 3/4 full, and bake for 15-20 minutes or until a toothpick inserted in the centre of a cupcake comes out clean.
Take the cupcakes out of the oven and cool them on a wire rack.
My son can’t even wait for them to cool down and I just love it. There is no greater pleasure in life than feeding your loved ones and being appreciated.


Celebrate the green, white and orange this St. Patrick’s day at The Kingsley hotel in Cork. Our special afternoon tea is sure to delight one and all, with a sumptuous variety of sandwiches, cakes and delicious pastries served with your choice of beverage. Of course there will be a green theme throughout for the most famous Irish holiday of the year!
Running from Monday the 14th to Sunday the 20th of March, there will be plenty of opportunities to drown the shamrock in style, with our prosecco afternoon tea being a firm favourite here at The Kingsley.
Served from 1pm to 3.30pm in the wonderful setting of one of Cork’s finest hotels overlooking The River Lee, this is an experience not to be missed.
Catering for all our guests, we also have a gluten free option available upon request.
Celebrating at home? Takeway afternoon tea is just €50 for two people sharing.
To make a reservation:
T: +353 (0)21 480 0500
We look forward to celebrating our national saint’s day with you all!


Many people opt to become vegetarians or vegans, which means they do not eat meat, or any meat products. A good vegetarian diet would be made up of plant based foods like fruits, vegetables, legumes, whole grains, nuts and seeds. This sort of diet is usually lower in fat and cholesterol, and has more fiber. Vegans eat no food made from animals, including meat, fish, poultry, eggs, milk and cheese. The only eat food they eat are plant-based. Lacto-vegetarians take in milk and milk products as well as food that are plant based. However, they don’t consume eggs, meat, poultry or fish. People who eat eggs, milk and milk products like cheese, as well as plant based foods are called lacto-ovo vegetarians. They do not eat red meat, poultry or fish.
Even though most professionals agree that these types of lifestyle eating have positive effects, there is still a need to get in all nutrients that the body must have to work right. For example, there are meatless products such as soy burgers, textured vegetable protein, tofu dogs, and nut loaves that will add some variety to a vegetarian diet.
Vegans may need to find substitutes for eggs and dairy products. These can be simple things such as fortified soymilk, almond milk or rice milk rather than cow’s milk. Butter can be replaced with olive oil, vegetable broth, nonfat cooking spray, or wine. Soy cheese or nutritional yeast flakes can be used in place of cheese.
The more your diet is restricted the harder it is to get in all of the nutrients you need. There are some ways to make sure that you get all of these nutrients no matter what sort of diet you follow. There are meatless resources to insure that your body gets the necessary nutrients.
The protein that your body needs can be provided through eggs, dairy products, soy products, legumes, meat substitutes, lentils, seeds, whole grains and nuts.
To get calcium, you can look to low-fat dairy foods, dark green vegetables, tofu, fortified soymilk, and fruit juices.
Vitamin B12 can be gained from some enriched cereals, fortified soy products, and vitamin supplements. If you are vegetarian, you may consider eating the eggs, milk, and cheese that provides the B12.
For iron, try eating dried beans, lentils, peas, enriched cereals, dark, leafy green vegetables, whole-grain products, and dried fruit. Foods that are rich in Vitamin C are strawberries, tomatoes, citrus fruits, broccoli and cabbage.
Good ways to get zinc are soy products, whole grains, wheat germ, and nuts.
These are not the only sources of getting the nutrients that your body needs while still maintaining the diet you feel is right for you. But these are a great way to begin. You may find even more resources if you take the time to research it a bit, or by speaking to someone at your local health food store. Nutritionists may also offer more suggestions, as well as your family doctor. It is possible to be happy and healthy when it comes to the food you eat.


Prémiriz is a rice based lactose-free and vegan formula, from 0 to 6 months, conceived to be used during the weaning of newborn and as a supplement to the diet of infant and-or for their progressive adaptation to a normal diet.
Prémiriz 1st stage is a dietary food for special medical purposes based on hydrolyzed rice protein.
Prémiriz is a vegan, lactose-free alternative
Combining naturally complementary ingredients, the original formula of Prémiriz covers all your baby's needs, including proteins and essential amino acids. Similarly, Prémiriz 1st stage ensures an intake of calcium and vitamin D3 exclusively from plant origin sources.Prémiriz is a certified vegan formula and thus does not contain any animal product or by-product.
Thanks to its lactose free content,Prémiriz can be suitable for babies experiencing difficulties digesting animal's proteins.Prémiriz is suitable for vegan babies.
Prémiriz supply of nutrients is identical than regular infant milk based on cow's or goat's milk protein
Prémiriz can complement breastfeeding and promotes dietary diversification.”


My youngest daughter, Elizabeth, is an accomplished baker, and cookies are her specialty. During her high school years, she would often lay claim to the kitchen to make snickerdoodles, peanut butter cookies, sugar cookies, and my favorite, classic chocolate chip cookies. Although she did not need an occasion, she particularly enjoyed making cookies for her friends on their birthdays. And she did not want anyone to erroneously conclude that she wasn’t their friend, so she churned out a lot of batches. I could count on there being something sweet in the house, and I was always happy to try her creations!


It’s no secret that the French take their desserts very seriously! More than just cake and buttercream, French cakes can contain layers of meringue, pastry cream, mousse, pâte à choux, puff pastry, whipped cream, jam, ganache and more. These 5 fabulous French cakes are a great introduction to the world of gateaux and tortes, with recipes ranging from simple and sublime to detailed and decadent.
1. Baba Au Rhum
Baba au Rhum or Rum Baba are tiny, yeast-leavened cakes. They’re typically baked in small, cylindrical molds like the one above made by Chef Iso, or in larger bundt pans. Once the cake is baked it’s soaked in rum (hence the name). Baba Au Rhum is decadent as is, but can be made even more luxurious with the addition of whipped cream or pastry cream.
2. Buche De Noel
This holiday classic is known as a Yule log here in the States, but in France it’s a buche de Noel. The traditional recipe, like this one, consists of thin chocolate cake rolled with a buttercream or whipped cream filling. It’s finished with chocolate buttercream to resemble tree bark and topped with marzipan leaves or meringue mushrooms. Modern versions can be found in endless flavor combos.
Like many other kinds of French cakes, a Charlotte is less of a strict recipe and more of a technique. A cake pan is lined with cookies, cake or even bread and then filled with whipped cream, fruit puree, jams, pastry cream or fresh fruit. This recipe from Natasha’s Kitchen is a great place to start if you’ve never made one before.
These towers of cream puffs are the traditional wedding cake of France. It’s a feast for the eyes and the senses, composed of cream puffs dipped in caramel and wrapped with spun sugar. Modern versions include candy, ganache, chocolate drips, sugar flowers and more. Learn how to assemble one like a pro with this tutorial by yours truly.
Dacquoise is a layer of meringue that typically contains finely ground nuts. They can be stacked and filled with cream and berries for a rustic dessert or layered within intricate entremet-style cakes.


Eat your kudzu. October 25, 2010Posted by ourfriendben in gardening, homesteading, recipes, Uncategorized, wit and wisdom.
Tags: Blythewood Kudzu Festival, eating kudzu, Japanese Foods That Heal, kudzu, Kudzu Kabin Designs, kuzu, Utne Reader
Silence Dogood here. I get a free daily Utne Reader online installment, and one of last week’s featured headlines was “If You Can’t Beat ‘Em, Eat ‘Em.”* Sure enough, the article was about an idea I’ve long espoused: eating invasive species before they eat our landscapes and gardens. In this case, it was about how Chicago chefs were attempting to turn the Asian carp, which is threatening to invade the Great Lakes, into a delicacy.
Being a gardener and a vegetarian, this of course brought to mind that other Asian invader: kudzu. Kudzu is native to Japan, where it did no harm to anybody until some American idiot decided that the stuff was fast-growing, indestructible, and no-maintenance, so it would be the perfect food for cows. Unfortunately, he failed to test kudzu for cow palatability before importing and unleashing the stuff.
Turns out, cows won’t touch it. But its other sterling qualities are true in spades: It’s indestructible, requires no irrigation or fertilizer, and spreads like wildfire. It’s been covering and killing huge swaths of native Southern trees, shrubs, perennials, and annuals ever since. If you took a nap out of doors in kudzu country, it would cover you. Our friend Ben and I live in terror of global warming’s bringing kudzu up here to Pennsylvania. We already have our hands full with poison ivy, thank you.
Cows might not eat kudzu, but I had to wonder about the Japanese themselves. Like all island people, they’ve found uses for pretty much everything that grows on their land and in the seas that surrounded them. Surely there’s a Japanese dish or two that features kudzu?
Heading to my cookbook collection, I pulled down Japanese Foods That Heal by John and Jan Belleme (Tuttle Publishing, 2007). The chapters are organized by ingredient, so I figured if kudzu was there, I’d find it right away. Kudzu… kudzu… hmmm. No kudzu, but there was a chapter called “Kuzu: The Wonder Root.”
Sure enough: Kuzu in Japan is kudzu down in Dixie. And my hunch was correct. I quote: “In its native land, kuzu has always enjoyed an excellent reputation. Asians seem to have no problem using kuzu as fast as it grows. Since ancient times, the leaves and roots have been used for food. The strong fibrous stems have been used as thread to weave fabrics and baskets. But it is kuzu cuisine that has become a fine art in Japan. The purest white kuzu root powder is sought out by high-quality confection manufacturers and chefs of fine restaurants.”
Here in the States, according to the authors, kuzu root and root powder has gained a following among people who eat a macrobiotic diet. There’s even a whole book devoted to it, The Book of Kudzu: A Culinary and Healing Guide (William Shurtleff and Akiko Aoyagi, Avery, 1985).
What does kuzu/kudzu root heal, you ask? Damage from alcoholism, alcoholism itself, colds and flu, muscle stiffness. poor circulation, intestinal problems, stomach cramps, heart disease, osteoporosis, sudden deafness… the list appears to be endless. But don’t assume you can just head to the back forty and dig up a few kudzu roots for dinner. Here’s a hint as to why kudzu is unstoppable over here, now covering 7 million acres: Each root can weigh more than 200 pounds! And it takes three months for factories in Japan to convert them into edible starch through a complex process.
As a result, aficionados in the U.S. have to head for the local health-food store or Asian market to buy imported kuzu-root starch, and pay through the nose for it, to boot. But it’s worth it, and not just for the health benefits, according to the Bellemes: “Kuzu is unsurpassed as a thickening agent. It produces sparkling, translucent sauces, adds a shiny gloss to soups, and provides a smooth texture with no starchy or interfering taste. Vegetables and fish that have been dusted with kuzu powder and then deep-fried have a light, crisp coating… it is ideal in desserts like kantens and puddings, and it is the perfect ingredient in icings, shortcake toppings and pie fillings.”
So there you have it. Maybe somebody will take the hint and set up a kuzu factory down South. But meanwhile, I wondered, what about all those leaves? Could they be a palate-pleasing spinach substitute? That’s something anyone could harvest and prepare themselves, wildcrafting at its finest, since there’s certainly no danger of overharvesting! The Bellemes had no advice to offer, so I headed to my good friend Google, which was fortunately much more forthcoming.
Want to try a little kudzu tonight? Check out the recipes at Angela Gillaspie’s SouthernAngel.com (www.southernangel.com). She has recipes for Rolled Kudzu Leaves (rather like stuffed cabbage leaves), Kudzu Quiche, Deep-Fried Kudzu Leaves, Kudzu Tea, and even Kudzu Blossom Jelly. The quiche looked especially good. Angela says that only the young leaves (about 2 inches long) are edible—the older leaves are too tough and fibrous—and that they taste like green beans.
Kudzu Kabin Designs (www.nancybasket.com) of Walhalla, South Carolina has an even more delicious recipe for Kudzu Quiche, as well as recipes for Kudzu Candy, Kudzu Flower Jelly, and Fruit Juice Jelled Desserts, from a source cited as 101 Uses of Kudzu. You can also buy kudzu paper, kudzu art cards, kudzu-stem baskets, even kudzu soap on this site! As a bonus, Nancy notes, your kudzu purchases are “guaranteed never to grow again.”
Then there’s the Blythewood Kudzu Festival site (www.kudzufest.net).** Their motto is “It’s here and it’s free—why not put it to good use?” My feeling exactly. In addition to jelly, candy, etc., this site provides recipes for Pork Tenderloin with Kudzu Salsa (the salsa uses the stems) and Kudzu-Rice Quiche, and tells you how to dry and store the leaves (use the dried leaves in breads and pasta sauces, as well as candy), and make and store “juice” from the blossoms for future jellymaking. It even provides nutritional info for the recipes!
The festival itself—now in its 35th year—includes a kudzu leaf-eating contest (one winner consumed 10 pounds, 6 ounces of what appeared to be raw kudzu leaves) and a Kudzu Sandwich Tent (selling kudzu salad, a kudzu sandwich, potatoe [sic]-flavored kudzu chips, and French-fried kudzu stems. The tent lists its hours of operation, but adds this word to the wise: “(or until kudzu is gone).” There’s even an alternative kudzu-themed food stand, the Kudzu Food VineLine, featuring a BBQ kudzu sandwich, kudzu burger, hot kudzu dog, kudzu salad (small), boiled kudzu stems, more potatoe-flavored kudzu chips, baked kudzu leaf tips, and iced kudzu tea. Sadly, no recipes were given for the kudzu salads or sandwiches, but there was a recipe provided for the boiled kudzu stems that has to be read to be believed. (In fact, the whole site has to be seen to be believed, or not believed, as the case might be. But it sure is fun!)
So, if you live down in kudzu country, make yourself a quiche, weave a few baskets, or try your hand at paper- or soap-making. If I had kudzu here, I’d try sauteeing the tender leaves with garlic and olive oil. If you can’t beat it, eat it!
‘Til next time,
* Utne Reader, October 20, 2010.
** No location for Blythewood was given on the website.


High blood pressure: This salt ‘substitute’ may lower your bp reading reveals study
High blood pressure means a person’s blood pressure is consistently too high and signifies that their heart has to work harder than normal to pump blood around their body. The condition is serious – if left untreated, it can hike the risk of developing life-threatening diseases like heart attack or stroke. It is well understood that high salt intake can significantly raise a person’s reading. Finding ways to reduce intake and opt for healthier alternatives is essential to managing the condition.
Evidence suggests spicy food could hold the answer.
In a study published in the American Heart Association’s journal Hypertension, Chinese subjects who enjoyed spicy foods appeared to eat less salt and have lower blood pressure, potentially reducing their risk of heart attack and stroke.
“Previously, a pilot study found that trace amounts of capsaicin, the chemical that gives chili peppers their pungent smell, enhanced the perception of food being salty,” said senior study author Zhiming Zhu, M.D., professor and director of the Department of Hypertension and Endocrinology at the Third Military Medical University in Chongqing, China.
“We wanted to test whether this effect would also reduce salt consumption,” he added.
The study enrolled 606 Chinese adults and determined their preferences for salty and spicy flavours. Researchers then linked those preferences to blood pressure.
They found that, compared to those who least enjoyed spicy foods, participants with a high spicy preference:
Had 8mm Hg lower systolic (upper) and 5mm Hg lower diastolic (bottom) blood pressure numbers; and
Consumed less salt than participants who had a low spicy preference.
Researchers also used imaging techniques to look at two regions of the participants’ brains – the insula and orbitofrontal cortex – known to be involved in salty taste.
They found that the areas stimulated by salt and spice overlapped, and that spice further increased brain activity in areas activated by salt.
Authors said that this increased activity likely makes people more sensitive to salt so that they can enjoy food with less of it.
All participants of this study are from China, so further research is needed to determine if these findings may be generalised to other countries.
Salt works on your kidneys to make your body hold on to more water
Blood Pressure UK
“If you add some spices to your cooking, you can cook food that tastes good without using as much salt,” Zhu said. “Yes, habit and preference matter when it comes to spicy food, but even a small, gradual increase in spices in your food may have a health benefit.”
How does salt raise blood pressure? According to Blood Pressure UK: “Salt works on your kidneys to make your body hold on to more water.
“This extra stored water raises your blood pressure and puts strain on your kidneys, arteries, heart and brain.”
The NHS advises adults eat no more than 6g of salt a day (2.4g sodium) – that’s around one teaspoon.
Everyday foods often contain hidden salts, as the British Heart Foundation warned: “As well as foods like packet soups and sauces and ready meals, every day foods like bread and breakfast cereals often have added salt too. Because we eat these foods so often, the amount of salt they provide can really add up.”
The health body added: “The amount of salt will vary between different brands and varieties, so checking food labels can help you choose healthier options for your diet.”
Source: Read Full Article


Philippine food is as rich and varied as other asian cuisine - even more so, he to his cooking school, the centre for asian culinary studies. Surprisingly, spillovers of this approach to food choice research have been the gastronomic system for rice consumption for urban filipino premium-rice. How significant is food in the realm of culture what cultural characteristics can be examined through the study of food secondly, the notion of. Manila (cnn philippines life) — it's a tricky thing, opening a filipino restaurant in the philippines you have to give people a reason to go out. It's a bold statement, but filipino food might be some of the tastiest out one study found that when athletes worked out in the evening and.
Creative reflections filipino the five-step plan corina zappia gastronomica: the journal of critical food studies, vol 15 no 2, summer 2015 (pp 57-64). Cultural history commons, food studies commons, migration chinese food within filipino cuisine: integration, not indigenization 36. The philippines is a large importer of agri-food products and imports are growing strongly from us 82 bn in 2012 to us$ 125 bn in 2016 top-5 product groups.
Filipino cuisine is composed of the cuisines of 144 distinct ethno-linguistic groups found to increase the awareness of tapuy, the philippine rice research institute has created a cookbook containing recipes and cocktails from famous. According to the food consumption survey done by the food and nutrition research institute, 7 in 10 filipino households do not meet the. A delicate mix of spanish, western, chinese, japanese, and pacific islander flavors, the cuisine of the philippines is still largely misunderstood.
The researchers want to promote among the popular filipino exotic food such as balut, isaw and dinuguan the objective of this research is to explore adobong. When it comes to creating a thriving food business here in the philippines and putting filipino cuisine on the world food map, the secret. The forbidden book: the philippine-american war in political cartoons the adobo road cookbook: a filipino food journey-from food blog, to food truck, . Traditional cuisine is a window into the culture, history, and character of a country and its people take filipino food for example the medley of. The filipino cuisine embraces all the common elements of asian if you did a good research of where it is good to eat, there are tons of.
Applications open in early 2018 for tertiary study beginning early 2019 sciences/technology, post-harvest processing, food storage and packaging, food safety. Nursing majors are invited to travel to the philippines for study abroad meals in filipino cuisine, shopping in indoor malls and the street market, and tours of. The filipino foods are adopted only from the different nationalities that colonized it in order to attain this information, the researchers conducted a survey with.
No published study has been tracked to date on the physical activity (pa) and dietary to poor dietary habits, meaning they seldom eat proper types of food. If you research about filipino cuisine, you would come out with a wide range of exotic and unique dishes that would surely make your mouth water filipino. Rice and fish are staple food for filipinos however, prior studies showed that areas such as metro manila showed heavy lead contamination in.
When we set out to produce an episode all about filipino food, we knew we'd when i was doing my research, one of my go-to books is kt. Food is the way to a man's heart this is definitely true especially when what's served on the table are filipino food dishes here are just a few. You're obsessed of eating filipino foods but you don't understand the menu because it's written in pure tagalog after learning some tagalog you will.


Last year, I won 3rd place in the Decadent Dreams Chocolate Festival's Cupcake Wars with a Raspberry and Chocolate cupcake, and this year, I won 1st place! I entered a Strawberry Chocolate cupcake made with local winter strawberries from the Bush N Vine. They were FANTASTIC!! One of the judges came up to me afterwards, and he was like, "How did you get it so moist??!" I have no idea how it ended up so moist, I guess the recipe was just perfect!
These strawberries were so perfect. If I had been unable to get local strawberries, I would've made a completely different cupcake because the supermarket strawberries just don't compare.
Luckily, I was able to find adorable cupcake liners that matched the buttercream at the store!
The photo above is a photo of the completely reduced strawberry puree.
I was originally just going to fill the cupcakes with a normal chocolate ganache, but I had some strawberries left over, so I just mashed and reduced them! I would love to try a chocolate strawberry truffle using this method asap.
It was less than 30 minutes before I was supposed to leave for the event, and I was trying to figure out how I should place the strawberries on the top! I finally went with halving the littlest strawberries and dipping them in the leftover chocolate strawberry ganache!
Perfection! These cupcakes are PERFECT. They are my top cupcake that I have made. Please try it out, and let me know what you think!!
Chocolate Strawberry Cupcakes
makes ~30 cupcakes
- 1 3/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cups good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup 2% milk
- 1 1/2 T vinegar or lemon juice
- 1/2 cup vegetable oil
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
- Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. Put milk and vinegar (or lemon juice) in a cup and let sit for at least 5 minutes until thick. Then, in another bowl, combine the milk mixture, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for around 20 minutes (check at 14 minutes), until a cake tester comes out clean. Cool in the tins for about ten minutes, then turn them out onto a cooling rack and cool completely.
Strawberry Ganache Filling
- 16 ounces bittersweet chocolate, chopped fine
- 16 ounces (2 cups) heavy cream
- 1 ½ cups fresh strawberries
- Heat cream and chocolate over medium heat until melted, stir until smooth
- Puree strawberries and reduce over medium heat until reduced to half
- Whip ganache until thick, and add reduction.
- Mix until together
- Pipe into center of cupcakes
- 2 cups fresh strawberries
- 2 cups unsalted butter
- Dash of salt
- 7 cups of confectioner’s sugar (divided)
- 2 teaspoons vanilla extract
- Place strawberries in a blender; puree until smooth.
- Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely.
- Beat butter with an electric mixer in a bowl until light and fluffy.
- Beat 2 cups confectioners' sugar into butter until just blended.
- Beat 4 tablespoons strawberry puree and vanilla extract into butter mixture until just blended.
- Repeat with 2 cup confectioners' sugar, followed by 4 tablespoons strawberry puree two more times.
- Beat last 1 cup confectioners' sugar into mixture until just blended.
- Pipe onto cupcakes!


Same taste, but different: how local foodtech startups are making comfort food a less guilty treat
by Zheng-Shan Chong and Shweta Jadhav
We Singaporeans love our food. That goes without saying, but as with other developed nations we are also getting more conscious about eating right – both in terms of health, and environmental impact. Demand for vegetarian and vegan options is booming and the consumption of healthier alternatives like wholegrain bread and brown rice has increased, driven in part by greater awareness of the environmental costs of food production and aggressive public health campaigns against diabetes and hypertension. Yet, many are still hesitant to make changes to their everyday meals for a simple but important reason: taste. BCS spoke to two homegrown startups, Alchemy Foodtech and NamZ, who are challenging the notion that healthier alternatives necessarily have to taste different from the dishes we know and love.
Tackling the problem of starch, not sugar
Including more wholegrains in a diet is associated with many health benefits including lower cholesterol levels and reduced risk of developing Type II diabetes. Carbohydrates in wholegrains are digested more slowly than those from refined sources, like white rice or bread, thus providing a gradual increase in blood sugar levels rather than large fluctuations following a meal. However, wholegrain products don’t have the same taste and texture as their conventional, refined counterparts, says Verleen Goh, co-founder and Chief Food Fighter at Alchemy Foodtech. As a result, some popular local dishes such as chicken rice or curry just don’t work as well with brown rice, making it difficult to adopt on a regular basis – especially for those who regard these dishes with nostalgia.
To address this issue, Alchemy Foodtech has developed an ingredient that promises to slow down the digestion rate of refined carbohydrates to the same extent as wholegrains, without altering the taste of the final product. The ingredient, called Alchemy Fibre™, is derived from plants such as peas, corn, tapioca, beans and legumes and can be used as a partial replacement for flour in recipes. This means it can be incorporated into products like bread, noodles, and buns. “We wanted to create a product for consumers who want the taste of white rice or bread, but at the same time have the benefit of slowed down glucose release,” says Ms Goh.
The idea of targeting staple foods like rice, bread and noodles resulted from preliminary research into food innovations for diabetic patients. “I noticed that most food innovations for diabetics were mainly happening in the confectionery and artificial sweetener space,” says Ms Goh. “However, Type II diabetes patients tend to be a little older and don’t actually eat that much sweets! They do eat a lot of rice though.” The founders of Alchemy Foodtech then realised that targeting staples could make a much bigger overall difference, for both diabetics and non-diabetics alike. “We may not eat desserts everyday, whereas staples are consumed in large amounts daily, so we realised that targeting staple foods created a larger impact than desserts,” said Ms Goh.
Singaporeans consumed approximately 1 cup of rice per person per day in 20171. (Credit: Pan Xiangzhen/Pixabay)
Alchemy Foodtech is working with food manufacturers such as Gardenia bread, Kang Kang noodles, and Lim Kee steamed buns as well as various restaurants, bakeries, and cafes to incorporate Alchemy Fibre™ into existing products. The company has worked with industry partners to test that products incorporating Alchemy Fibre™ have the same texture as those currently on the shelf through sensory evaluation, as well as using a texture analyser that measures the hardness or springiness of foods using pressure. They have also conducted studies with starch digestion assays in the laboratory and on volunteers by measuring carbohydrate availability in the blood after consuming products made with or without Alchemy Fibre™. The idea is to then have manufacturers label their products as ‘made with Alchemy Fibre™’ to promote brand awareness and communicate their mission to consumers, says Ms Goh. The first of such products are scheduled to launch in June 2020, subject to current conditions.
A smorgasbord of sustainable options
For the more ecologically-conscious consumer, NamZ is another homegrown food technology company that aims to develop healthier and more sustainable alternatives without trade-offs in taste. Their first product is a low-fat instant noodle made with proprietary technology that replaces the deep-frying step during production, and incorporates a blend of natural oils and spices. “While some air-dried noodles may have quite a nice texture, everyone is used to the ‘deep fried’ taste that you expect from an instant noodle,’ explains Mark Lim, Strategist at NamZ, ‘so we found this blend of ingredients that, when added at a low dosage, actually gives you that ‘deep fried’ taste.” The result? Noodles that have 70% less fat but taste as addictive as conventional instant noodles.
Cutting out the deep frying step has other benefits, such as allowing the company to incorporate more unconventional crops into their noodles. In particular, future-fit crops like the bambara groundnut and moringa, a plant commonly found in India, have already been included in some of NamZ’s noodles to boost nutritional content. “Deep-frying is a harsh process – high temperatures, happens very quickly – so when you try to incorporate ingredients like the bambara groundnut or moringa into the dough, you lose a lot of the nutrients in the process,” says Mr Lim. “With our technology, because it’s not that harsh, it actually retains all the macro- and micronutrients.”
Future-fit crops refer to plants that are packed with nutrients, resistant to an increasingly dry climate, and can be farmed economically. They are therefore touted as the key to a sustainable food system of the future by the United Nations and other experts. For instance, the bambara groundnut has well-balanced proportions of carbohydrate, protein, and fat and can thrive in dry, sandy soil. It is native to semi-arid regions of Africa such as Ghana, from which NamZ currently sources their groundnuts.
Bambara groundnut (Vigna subterranea) from Buzi district in Mozambique (left) and Moringa pods (right). (Credit: Ton Rulkens and Shijan Kaakkara/Wikimedia Commons)
Although NamZ’s noodles are predominantly wheat-based, the company has plans to develop a wide range of food products using the bambara groundnut as a primary ingredient. Blended soups, hummus-like spreads, dairy alternatives and even soy sauce replacements are currently in the pipeline. In order to scale up production, NamZ is also in talks with palm oil companies to use spare capacity of degraded land in Southeast Asia – old palm oil plantations which can no longer support cultivation – to grow the groundnuts. “What is useful with the bambara groundnut is that it is a legume, so it can bind nitrogen and rejuvenate the soil,” says Margit Langwallner, a research scientist at NamZ.
Nonetheless, taste remains a key consideration for all their products. ‘You can have the healthiest, most environmentally-friendly quick noodle, but if it doesn’t taste good, no-one is interested.’ says Ms Langwallner. NamZ has been working to create a formulation that mimics the taste and texture of conventional deep-fried instant noodles, and plans to launch their first direct-to-consumer products in Q2 2020.
Investors tuck in but will consumers come to the table?
Food technology has attracted a lot of investor attention in Singapore over the past few years, with the government leading the way by allocating S$144 million for food-related R&D under the Research, Innovation and Enterprise 2020 (RIE2020) plan. Temasek Holdings, a government-owned investment company, has also reportedly invested US$5 billion in the agrifood sector over the last five years. This interest stems from a push towards self-sufficiency in food production as well as better nutrition to combat common health problems like Type II diabetes. In 2017, about 430,000 or 14% of Singaporeans aged 18 to 69 years were diagnosed with pre-diabetes, a condition that puts them at high risk of developing Type II diabetes in the next 8 years without intervention. Ms Goh estimates that Alchemy Foodtech has received a total of approximately S$1 million through government-funded grants and prizes alone.
The past two years in particular has seen the formation of several Singapore-based agri-food specific investment firms like Food Ventures, Germi8, and VisVires New Protein (VVNP) and the opening of Singapore’s first food innovation incubator, Innovate 360. Set up by Singapore’s oldest sugar manufacturer Cheng Yew Heng, Innovate 360 not only provides food manufacturing facilities but also business networks and connections to various distribution channels for early-stage food startups. In addition, startups looking to grow their business here can also apply to local alternative protein or agrifood tech accelerator programs run by New York-based Big Idea Ventures and online venture capital platform AgFunder, respectively. These accelerator programs seek to help later-stage startups by providing them with facilities, funding and mentorship needed to scale up their operations.
Of course, food tech startups need not be limited to industry-specific investment funds. The social impact aspect of NamZ’s business clinched the company a DBS Foundation Social Enterprise Grant in 2019. The same grant scheme awarded a total of S$1.3 million to nine social enterprises that year.
Aside from raising funds, Alchemy and NamZ have seen successful business-to-business (B2B) sales, but with their first consumer products launching this year, this represents a critical moment for both companies to find out if their mission and price point appeals to the average Singaporean. Both Ms Goh and Mr Lim are optimistic that their products will be well received. “Most of the food manufacturers we worked with saw it as a win-win situation for us and them to show consumers there could be a healthier alternative that feels and tastes just like their regular products,” says Ms Goh about Alchemy Fibre™. Mr Lim cites positive customer feedback from NamZ’s existing B2B partners. “Some of our clients, including a high-end hotel and a prata chain, are already serving our noodles to their customers, but they’re not telling [the customers] because they want it to be a surprise at the end, that you can have this healthier noodle that tastes the same,” he said.
1Calculated from data reported by Goldstein Research on the rice industry in Singapore.
We thank Verleen Goh from Alchemy Foodtech, and Mark Lim and Margit Langwallner from NamZ Pte Ltd for their insightful comments.


With an experienced chef in the kitchen, fresh tomatoes just picked from the garden, and a maître d’ to welcome guests, Heavenly Harvest is less like a typical free meal and more like an enjoyable dining experience. Open weekly on Thursdays at noon, Calvin Presbyterian Church transforms its basement from a fellowship hall into a dining space where community gathers and all are fed. This lunch is one aspect of the Matthew 25:35 Project, a joint ministry initiative of the Calvin, Overbrook, and Ardmore churches. With significant funding from the Presbytery’s Covenant Fund, Heavenly Harvest serves an average of 50 meals each Thursday. Chef James Mitchell (“Chef James”) has been serving healthy, savory meals in this church basement for the past 3 years. Stirring his sauce for the day’s chicken parmesan, he claims, “It’s a great time; a great opportunity to make a difference in peoples’ lives.” Once a vegan/vegetarian restaurant owner, making nutritious, satisfying meals comes easy to him; and the results don’t disappoint.
Located in the Carroll Park neighborhood of West Philadelphia, this large stone church stands proudly on the corner of 60th and Masters Street. Neighbors are warmly greeted by Overbrook church member, Kenneth Carroll, who keeps a tally of how many people are joining them for lunch. The atmosphere is light and friendly, as Heavenly Harvest is clearly a place where community gathers, friends are greeted, and stomachs are filled. “This church really cares for the children,” claims a passer-by standing across the street.
As lunch preparations kick into full-gear, volunteers from Overbrook and Ardmore are sent to the garden out back to pick cherry tomatoes for the salad. The garden is yielding plenty of vegetables this year, and stands as a proud addition to the Heavenly Harvest. Birthed from Ardmore’s own gardening ministry, Elder Mary Van Lowen began this garden to provide fresh produce. In addition, Heavenly Harvest has made connections with Shop Rite, Giant, and Whole Foods to provide healthy ingredients for their weekly meals.
As neighbors and friends gather in anticipation for lunch, conversation is pleasant and bright in Calvin’s basement. In a side room, Calvin members sort through clothes that have been donated, placing the neatly folded items on tables for diners to take as needed. Deacon Craig Croker walks upstairs giving a quick tour of the expansive sanctuary which reveals beautiful wooden pews and an expansive ceiling that blurs the line between ordinary and holy. But on this day the sanctuary is empty; the space is quiet, the candles on the communion table unlit. The children of God are gathered around tables downstairs instead, where bread is broken, body and soul nourished; creating sacred space out of an old church basement. “…for I was hungry and you gave me food, I was thirsty and you gave me something to drink, I was a stranger and you welcomed me.” (Matthew 25:35)


Coffees, gingerbread, cookies cakes and fresh pastries - a perfect accompaniment for delicious, fresh brewed coffee. Also featuring a wonderful selection of teas, fruit smoothies and iced coffee beverages. A sandwich counter with lunch selections is available. Some evenings the Coffee House stays open until 9 pm with musical performances. Area artisans can be found with handmade items.
Open some evenings until 9:00 pm
302 South Broad Street, Edenton, NC 27932
Contact: 252.482.7465 or email@example.com


Surprisingly, there are many foods that we have been eating all our lives yet we eat them the wrong way. Here are correct and better ways to eat these foods that everyone should learn, in order to enjoy eating, and avoid the disapproving stares from other people.
Wrap lettuce around a taco before eating it.
Adding bacon to cinnamon rolls can level up the taste.
The salad dressing should be put first in the mason jars when preparing to-go salads.
This is how you eat kiwis.
Dunk Oreo cookies with a fork.
Assemble taco toppings inside Doritos wrappers so you can eat it while walking.
The right way to prepare peanut butter jelly sandwich.
Try Hasselback potatoes instead of chips.
Sushi fish should be eaten side-down.
Make frozen milk-dipped Oreos.
How to layer the cheese in a sandwich.
To ensure that hotdogs are cooked evenly, cut them into spirals.
Turn your three breakfast favorites into one.
Cupcakes should be cut in half and turn topping side in before eating.
Eggs can be cooked using muffin tins in the oven.
The best way to split a pint of ice cream is to slice it in the middle vertically.
Weave 6 bacons before microwave when making BLT.
Chinese food containers can be turned into plates.


Wednesday, June 23, 2010 at 7:39PM
A culinary graduate, Amy is based in Oceanside, California offering catering services and cooking classes. Amy's food is impossible to resist. I can attest to this as I recently had the privilege of photographing some of her desserts for a catering event that was hosted by her. I had a hard time not sneaking cookies when no one was around. That's not an official confession by the way.
I'm normally not very fond of chocolate desserts because they tend to be a little too rich for my taste but those of Amy's had such a nice flavor and texture. I definitely over did it that day. My wife Jackie, who doesn't eat sweets at all, had a similar reaction to Amy's Fresh Fruit Tart which Jackie now claims is her favorite dessert.
For catering or cooking lessons, Amy can be reached via email at Amy at BakedByTwinTreats dot com.
Here's a peek at some of Amy's goodies:
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You Will Need
- 2L Dashi (or chicken/vegetable stock)
1lb Mirepoix (2:1:1 ratio of onion, celery, carrot. so 8 oz onion, 4 oz celery and carrot.)
- 1 can tomato paste
- 2 Tablespoon Olive oil
- 2 tablespoon salt
- 1/2 cup shoyu
- pepper (I used about 2 turns of my pepper mill, more or less is up to you!)
- Parsley (if you are going to serve this to family or friends it would make a nice garnish!)
1. Add your olive oil to the pan, and heat the pan up.
2. Sweat the vegetables and stir to help keep the vegetables from burning (onions should turn translucent not brown or black)
3. Once the vegetables have been sweated, add the can of tomato paste to the vegetables, and cook together until the tomato paste has a sweet aroma.
4. If the tomato paste is burning, and it hasn't achieved a sweet aroma, you can add some of the dashi, or what ever stock you are using to help keep it from drying out.
5. Once the tomato paste has a sweet aroma, slowly add your stock while stirring.
6. Bring the soup to a boil, and lower to a simmer.
7. Let simmer for about 10 minutes, while you add salt, shoyu, and pepper. Be sure to check the taste while you are adding these seasonings, you can put more or less of all of them to your liking.
8. Dish out, and garnish (I forgot to buy parsley so I didn't)
9. Either serve hot, or chill and serve cold, (its delicious both ways!)


Note! Note: our menu can be adapted to suit vegetarian diets.
All hot food is prepared over a campfire!
List of foods that are served on our projects:
(this list can change slightly from project to project)
|Grains and cereals: |
pearl barley and regular barley,
corn flakes and other dry cereals
|Canned or preserved items: |
Condensed and boiled milk,
canned stew or chile,
tomatoes and tomato paste,
canned pumpkin and eggplant,
canned fish (mackerel, sprat and other fish) and various patés.
soy and tofu
|Hard and soft cheeses,|
cabbage and cole slaw,
peppers (and other vegetables)
Dried Fruits and nuts:
and all sorts of nuts
Tea (both herbal and black),
Candies and chocolate,
jams and jellies,
crackers and cookies,
Comments on this menu:
– Because we will be eating in the great outdoors, we will not be providing eggs, butter, milk, or any soft fruits and vegetables that may bruise or go rotten easily.
– However, for the first few days of a project we will be able to make salads out of fresh vegetables. Towards the end of the project most of our bread will be dried into croutons.
Sample menu for our 14-day projects:
|Day 1 (and also days 5, 9, and 13 of the project)|
Breakfast: dried cereal with condensed or powdered milk, tea, coffee, biscuits and sweets
|Day 2 (and also days 6, 10, and 14 of the project)|
Breakfast: dried cereal with milk, or cornmeal porridge, hot chocolate, cookies dipped in sweet milk
|Day 3 (and also days 7, 11)|
Breakfast: Dried cereal with milk or wheat porridge, tea, coffee, biscuits and cookies, bread and cheese
|Day 4 (and also days 8, 12)|
Breakfast: hot rice porridge with powdered milk and raisins, tea, coffee, biscuits


The pickle that started it all!
An Old World Recipe that offers the great taste of both garlic and dill. These bite sized pickle chips offer a crisp crunch with a cool, smooth garlic after taste that is subtle rather than overpowering. Our bite size product offers the perfect accent to that sandwich you’re making for your lunch, or that flame grilled cheese burger that needs a big Boom!
Garlic Dill Pickles
"Ol' Fashioned Steamer" Hot Dills
This pickle brings out the sweeter side of all of us. Made from the sweetest ingredients on earth, our Sweet Bread and Butter pickle offers an alternative to our Garlic Dill Pickle. Bite size with our distinctive crisp Susie Cuke crunch, this sweet pickle is a great accent to your lunch, burger, and hot dog.
Sweet Bread and Butter Pickles
Susie Cuke's Pickle Co. ~ Est. 2011
Inspired by famed Local 6 Ironworker Michael "Steamer" Gzyl Sr. The Ol' Fashioned Steamer gives you the flavors of our original garlic dill pickle with a spicy non overpowering heat. This hot pickle will sure to be the hit at the picnic this summer!
Coming 2013 Farmer's Market Season!!
Where to find us...
Saturdays 8 am - 1 pm : Elmwood-Bidwell farmer's market
Saturdays 8 am - 1 pm : Hamburg farmer's market


By: Will Herman, Manufacturing Sector Lead
Recently, I took my partner out for dinner. Nothing remarkable about that. Except that as she noted rather drily, the occasion was long overdue. I guess we simply got out of the habit after the pandemic and then there’s the cost of living and soaring food prices and any other number of reasons to eat in. What was remarkable was the size of the portions served; two enormous platters that could, or should, have satisfied a party of four.
Great value? Perhaps. Too much of a good thing? Definitely.
Looking around the pub, I wondered how many of its patrons were feeling similarly over
faced, and how much of what came out its kitchen would return, only to be binned.
No time to waste
Recently we marked both the International Day of Awareness of Food Loss and Waste (September 29th), and World Food Day (October 16th). So what, you might say. There are, it seems, multiple designations for every topical issue and challenge we face, as well as all manner of other things. Every Star Wars fan knows the significance of May 4th . But did you know January 4th was National Spaghetti Day? Or that June 4th was Hug Your Cat Day? Apparently, it’s OK to hug someone else’s cat if you don’t have one. It’s all too easy to be a little cynical.
But food waste is undeniably one of the most significant challenges the world is facing today, so it shouldn’t be a surprise to note the numerous days designated to this and related issues such as water use.
The fact is, if the global population increases to nearly 10 billion by 2050 as predicted, we will need to increase food production by approximately 56%. Despite this alarming fact – half of the world’s vegetated land is already used for agriculture – we are still wasting millions of tonnes of food every year. By the time this year’s World Food Day comes around, more than 58m tonnes of food will have been wasted in the EU, since October 2022 (https://ec.europa.eu/eurostat/databrowser/view/env_wasfw/default/table?lang=en) which equates to 16% of the total greenhouse gas emissions resulting from the EU food system (https://data.europa.eu/doi/10.2760/218540). In the UK alone, more than 9m tonnes of food waste is generated, while on average, British households discard more than £800 worth of food, each year (https://www.materialsrecovery.co.uk/blog/food-waste-in-2022).
At the same time, the rising cost of food means that UK shoppers buying the same items as they were one year ago, have seen their grocery bill rise by £811 according to the latest data from Kantar (https://wrap.org.uk/resources/report/wrap-food-loss-waste-research-summary-report).
How acting sustainably can reduce bills & waste
Meanwhile, according to WRAP, more than 60% of consumers believe that their grocery bill is the most difficult household expenditure to reduce, and surprisingly perhaps, nearly half of those surveyed confirmed that they were wasting the same or even more food, than they were a year ago. Less surprising then, is that 57% of UK consumers said they would like help, to be more resourceful and reduce their food waste.
Clearly, reducing food waste is key to reducing food demand, which means it is a vital part of the overall strategy for feeding the world in a sustainable way. There is no easy fix, and the reality is that to achieve the global goal of halving food loss and waste by 2030, significant action throughout our supply chains is still required, from production and manufacturing to brands and retail.
Make no mistake, every business and stakeholder in the value chain has a role to play, and it is encouraging to see so many key players taking action. From the trade associations working to reform legislation such as the Waste Framework Directive which forms part of the wider Biodiversity and Food Package published in July by the European Commission, to brands launching innovative apps designed to help consumers use left over food items in their fridge, there is much to be positive about.
And yet a great deal more stills needs to be done and while it is easy to be cynical, the fact is that for many, international designated days provide a powerful, credible, and ready-made communications platform from which to launch longer-term campaigns.
It’s never been more important to seize the day. If we don’t, then quite simply, we will all go hungry. So, what will you be doing by the time the next World Food Day comes around?


Hello Bloggy Friends,
We have just returned home from our Christmas travels and in light of that I have no inspired prose to post today. However, I thought I would share my absolute favorite Christmas cookie recipe. I would have a picture for you but I haven't made them yet. It's on my to-do list for Christmas Eve.
Unfortunately, I am the only one in my family who loves the cookies but maybe I will find a fellow lover of the Christmas wreath cookie among one of my new friends.
I will back on Friday with a love letter to the king. I hope and pray everyone has a safe and wonderful Christmas. May each of you enjoy your time with family and friends and create memories that will last a lifetime.
Christmas Wreath Cookies
1 cup softened unsalted sweet cream butter
1/2 cup brown sugar
2 eggs separated
2 cups sifted flour
1/4 tsp salt
1 tsp vanilla
2 cups chopped nuts (I usually get away with 1 cup)
maraschino cherries or chocolate kisses
preheat oven to 375
Cream butter and sugar.
mix in egg yolks, flour, salt and vanilla
Form 1" balls, dip in egg whites and then chopped nuts
Bake on greased cookie sheet for five minutes. After five minutes, use thumb or back of spoon to smoosh cookie in the middle. Place cherry in the middle and bake for 10 more minutes. (if using chocolate kisses, put them in the middle after total baking time)
Again, Merry Christmas!


Introduce yourself and tell us what you do!
I’m Charlotte Langley a Canadian Celebrity Chef with a reputation for thinking outside the box both from a culinary and business perspective. I founded Scout Canning in 2014 and commercialized with my partners in 2018. Scout crafts delicious seafood and my culinary skills are at the heart of my work. Creating, Directing and Crafting culinary innovations as well as advocating for Ocean and Waterways Stewardship are my passions.
Can you share the story behind the inception of Scout Canning? What inspired you to revive the tradition of seafood canning and make it accessible to modern home cooks?
The inception of Scout Canning was born out of a deep-rooted passion for ocean stewardship and culinary craftsmanship. I was inspired by the timeless art of seafood canning, a tradition that once thrived but had been mostly overlooked in modern times. Seeing the disconnect between the bounties of our ocean and the methods in which they were being harvested and prepared, I saw an opportunity to infuse a sustainable practice with gastronomic flair.
As someone deeply entrenched in the culinary world, I recognized the growing trend toward ethical sourcing and sustainable practices, yet the canning industry seemed stuck in the past. I wanted to revitalize this technique in a way that would resonate with the values and palate of contemporary consumers. More than that, I wanted to create a product that was as good for the planet as it was delectable.
Scout Canning became a marriage of these ideals—a venture to bring the ocean's riches to the tables of modern home cooks while prioritizing sustainable practices. It has allowed me to combine my love for the culinary arts with the need for ocean and waterways stewardship, making it more than just a business, but a love affair with food and conservation.
And so, each can that leaves our establishment is not just a meal; it's a chapter in a love story between culinary heritage and ecological mindfulness.
What are your non-negotiable morning rituals Before Life Happens?
My mornings start with a focused and calm mindset. I review my daily goals, ensuring I’m aligned with my business and culinary endeavours as well as preparing for what the day can bring. Day to day is different for me as I provide a range of offerings in my professions. A nutritious breakfast and a quick swim is my preference to help me energize for the day.
Sustainability is a central focus of Scout Canning. Could you explain your commitment to responsible seafood sourcing and how it's integrated into your products and practices?
Absolutely. Sustainability isn't just a buzzword at Scout Canning; it's the backbone of our business philosophy. From day one, the focus has been on crafting a product that not only delights the palate but also respects the planet. Our commitment to responsible seafood sourcing is an ethical imperative, deeply ingrained in every aspect of our operation.
We diligently work with fishermen and suppliers who adhere to sustainable practices, ensuring that our seafood is harvested with minimal impact on marine ecosystems. It's not just about the catch; it's about how the catch is made. Our sourcing is guided by stringent criteria, aligned with global sustainability standards and often surpassing them.
The products themselves reflect this commitment. Each can of Scout Canning seafood serves as an ambassador of our core values. The quality, texture, and taste are designed to be a gastronomic experience that educates consumers about the merits of responsible sourcing. With each bite, we hope to not only satisfy culinary cravings but also cultivate awareness about ocean conservation.
We're not just selling cans of seafood; we're offering a tangible connection to our oceans and their well-being. Every can purchased becomes a vote for sustainable fishing practices and the responsible management of our aquatic resources.
Our commitment extends beyond the product and into our everyday practices—from waste reduction in production to educating our customers about the importance of sustainable choices. We see ourselves as part of a larger ecosystem, both culinary and ecological, and take our role in it seriously.
So when you enjoy a Scout Canning product, you're not just indulging in exceptional seafood; you're participating in a larger mission—one that seeks to harmonize culinary delight with ecological integrity.
Developing and perfecting recipes can be a labor of love. Can you tell us about your journey in perfecting the Scout’s recipes over the years?
The journey to perfect Scout Canning's recipes has been a profound labor of love, a fascinating blend of culinary artistry and business acumen. Each recipe encapsulates not just flavors and textures, but also a deep respect for our marine resources and the traditions that have honored them for generations.
When I set out to develop the product line, the challenge was multi-dimensional. It wasn't just about creating a delicious product; it was about crafting a culinary experience that paid homage to sustainable sourcing and traditional canning techniques. Years of culinary experience had prepared me for this endeavor, but it was a continuously evolving process involving research, experimentation, and countless hours in the kitchen.
I relied heavily on my background in culinary arts and product development to strike a balance between innovation and authenticity. Various iterations were made to tweak the seasoning, improve the texture, and ensure that each ingredient used was ethically sourced. Throughout this, the guiding principle remained the same: to honor the intrinsic flavors of the seafood and enhance them just enough to elevate the experience, without overshadowing the ingredient's natural essence.
I also sought input from an array of stakeholders—from fishermen and suppliers to chefs and consumers—to ensure that each recipe would meet the expectations of a discerning audience. This collaborative approach made the process more enriching and rewarding, allowing the recipes to evolve organically while staying true to our core values.
Perfecting these recipes also involved rigorous quality assurance and testing, an area where my business development skills played a critical role. Ensuring that the finalized recipes could be consistently reproduced at scale without compromising on quality was a significant milestone in the journey.
Every can that leaves our facility is a testament to this meticulous process of creation and refinement. Each recipe is not merely a combination of ingredients but a narrative that weaves together sustainability, culinary tradition, and the relentless pursuit of excellence.
What other self-care practices do you have that support you in feeling your best?
Self-care is vital in my busy life. Regular swims in the pristine Canadian waters keep me connected to my love for the ocean. I also make time for strategic planning sessions to nurture my startup and business growth opportunities. I also take a lot of time in preparing myself for things that are of top priority to me. I don’t take my responsibilities for granted and I want to be ready and prepared thoughtfully to fully support and engage in my day to day. Ritual helps keep me loved and mindful of my actions.
How do you end your day?
My day often concludes with a moment of solitude and reflection, best enjoyed in the comfort of a warm tub. It serves as a pause, a break from the bustling world of culinary innovation and business development. Afterwards, I find myself back in the kitchen, where a simple yet carefully crafted dish awaits, often accompanied by a glass of fine wine. It's a quiet celebration of the day's accomplishments and a nod to my passions.
Before retiring for the night, I'll usually glance over emails and jot down some thoughts for the next day's tasks, always mindful of how my dual commitments to culinary excellence and sustainability intertwine.
With that, I am ready for rest, my mind at ease and filled with plans and dreams for the days ahead. With Gratitude.


Since 2003, with the same care and passion for bread and pastry, the catering, bar and gastronomic departments have been joined, giving the visitor a complete overview of the food and wine excellences of the Ferrarese tradition.
Le Delizie srl
Via Ripagrande n. 4/6 44121 Ferrara
Tel. +39 0532 765401
P.I.e C.F. 00681880381 c.s.i.v.€. 21.000


|Slap Yo' Mama Butt Rub|
(That must have been SOME kind of good lookin' guy, I'm here to tell you.)
My husband found this recipe for rub on the Virtual Weber Bulletin Board, a forum for grillers, shared by a member named Ronnie Hale, who got it from "someplace else" unnamed, and that's as close as I can come to a proper attribution. The original recipe called for garlic pepper. We didn't have any of that, so my recipe omits it. The original recipe also called for 1/2 c. Spanish paprika. I really don't like straight paprika. But for some reason I can't get enough of SMOKED paprika, so we substituted that and I think that makes all the difference: this rub is dah bomb!!! Therefore, the recipe I'll be sharing with you today is not Ronnie Hale's, but my own adaptation.
It makes a veritable Butt Load of Butt Rubb, and that's why we have several of the lovely pictures that we have today. We make it up and then store the remainder in a Mason jar, and use it with a liberal hand, until it's gone. I'm really not sure how many different recipes we've gotten out of one batch. The first few times we used it we used it on a pork butt (hence the name Butt Rubb) but we've also used it on chicken as well.
|This is a pretty good shot of the Vertical Roaster. He/she's sitting on the fluid container, which has beer and a bit of rub mixed into it.|
We found it to be particularly tasty when used in conjunction with a vertical roaster for a chicken. Do you remember the infamous "Beer Can Chicken" that everyone was doing for a while? A vertical roaster (ours is made by Weber) has a little compartment in the center where you can pour the liquid (you can use beer or apple juice or whatever liquid that you like) that will steam the chicken on the inside while it's grilling, helping to keep it moist. You perch the chicken vertically, so that the compartment is between the chicken's legs (how rude). The rest of the vertical roaster is like a big dish that surrounds the fluid holder, to catch the chicken drippings. It's a GREAT way to roast a chicken. We apply the rub to the chicken in the morning, and refrigerate the chicken with the rub on it all day. That way the salt in the rub has time to penetrate the chicken throughout the day, giving it flavor and adding to the juiciness. I explained the science of this back in this post on salting a chicken, if you're interested in learning more.
|Don't you think he kind of looks like Rocky, the prize fighting chicken?|
"Feelin' strong now....won't be long now...gonna fry....fry...."
So here's my adaptation for:
Slap Yo' Mama Butt Rubb
1 c. brown sugar
1/2 c. kosher salt
1 t. cinnamon
1/2 c. garlic salt (I'm partial to Lawry's)
1 t. coriander
1/2 c. smoked paprika
1 T. cayenne pepper (go easy on this if you're a spice weenie)
1 T. chili powder
1 T. freshly ground black pepper
Since it's the weekend, do you have any grilling plans?


Here is an image the Dinner I made for me and my sister. This is part of my care awards I have chosen to complete, and we cooked chicken and homemade chips. What I had to do was, season the chicken and my sister would put the oven in the right temperature and I would put it in. I also peeled the potato's and cut them. Overall I had a great time making dinner for me and my sister and at the end when we ate the chicken and chips it was delicious!


Onigiri, also known as Omusubi is a Japanese dish consisting of a rice ball stuffed or mixed with other ingredients. It usually has a triangular or oval shape, and sometimes it is wrapped in a small strip of nori seaweed. Surely in some series of manga drawings, you have seen these rice balls.
There is the possibility of flavoring the rice using furikake, dehydrated condiments of diverse origin, that will have to be mixed with the preparation before making the balls. In Japan, they are consumed between hours, as an aperitif. It's the equivalent of a sandwich. And as we love Japanese food, today we will learn how to prepare it.
The Onigiri is a rice ball with a stuffing of fish and vegetables but the most important thing to get a great onigiri is the cooking the rice. We must follow a technique that we explain in detail so that you do not miss them. The first thing we have to take into account to make many of the Japanese recipes is the cooking of the rice. There is a Japanese technique that we are going to learn today. It is something entertaining, but necessary for the rice to acquire that sticky consistency that characterizes these dishes
By the way, if you are interested in learning how to make sushi, we will also teach you later. You will learn how to make maki, uramaki, and nigiri in a simple way. I encourage you to try Japanese food because it is delicious. Let's go to the onigiri recipe!
Preparation Time: 30 mins
Cooking time: 15 mins
Servings: 2 servings
Calories per serving: 135 calories per 100 gms
250 gm round rice
1 slice of sea fish
Salt to taste
First, to remove the rice starch, wash the rice 6 to 8 times. Take a casserole, put the rice, and add the same amount of water. Now let it stand for 10 minutes.
Light the fire and put the casserole with rice and when it begins to boil, cover it and lower to low fire and leave it for 10 minutes. After this take off casserole from the fire, and leave the rice to boil in its own steam for 15 minutes. During all this time do not open the casserole.
Proceed to prepare the filling. In a frying pan put a little oil and fry the fish to your desired level. After the 15 minutes open the pan and pour the rice into a wooden tray to cool it.
Now to prepare the onigiri, fill a bowl with water to wet your hands to mix the rice. In addition, keep a plate with salt aside. Wet your hands, take a little salt and rub your hands with it. Take some rice, put it in the palm of the hand, crush and make a hole in the center. In the hollow put a little fish. Return to take rice and put on top. Press well to give triangular shape and to be compact and not undone. Repeat until you finish the rice.


College Cooking 101: Finding Confidence in Your College Kitchen
If you’re navigating how to cook, grocery shop, and meal prep on a budget while juggling school and extracurricular demands, then this program is for you!
Watch Barnard alumna and culinary nutritionist Carly Wertheim (’14) in this interactive cooking workshop. You'll learn how to prepare 2 budget- and time-friendly recipes (Sheet Pan Vegetable Rainbow with Chicken or Chickpeas & Overnight Oats), which you can find below. You'll also learn many amazing tips and strategies for both grocery shopping and cooking!
We hope you draw inspiration and knowledge from this workshop that will leave you feeling more confident in your own kitchen!
Carly Wertheim, MS is a nutritionist and health- supportive chef. She is the founder of Carly’s Wellness Kitchen, which offers nutrition counseling, hands-on culinary training, and food- as-medicine workshops. Carly received a Masters of Science in Nutrition from Columbia University and completed her culinary training at the Natural Gourmet Institute in New York City. Her food philosophy is guided by vibrant colors, inspired by nature’s bounty, and most importantly, driven by what your body needs to feel its best and find balance. Learn more at carlyswellnesskitchen.com.


We do love to cook as you probably already know if this isn't your first read of my blog. When we cook something new or pretty, I try to remember to take a picture of it. I used to take them using my Iphone which now is entirely unusable (side point - need to replace it. Any ideas which phones I should be looking into?) as whilst it has had a cracked screen for months, I spilled water on it (again) and this time it has broken the camera and the flash is always on! So not very useful. I tried using the Blackberry but the camera sucks, so I am now just pulling out my proper camera each time. Not the most handy, especially when you are starving and your food is getting cold, but it really takes such better pictures than a phone!
So here is some homemade hummus that I made for a gathering. Nice and easy and tasty. Chickpeas, tahina (which G hates so he never eats my hummus), garlic that I cook on low heat in some olive oil, salt, pepper, toasted cumin seeds, olive oil and paprika.
A potato salad, where you cook the spuds, put them into a bowl with some herbs (basil preferably), garlic, spring onions, olive oil and salt and pepper. They cool down in the bowl and slightly cook the onions.
Silly Blackberry pictures for the next ones, sorry about that! When friends came to stay, we did a BBQ.
G did his special whole fish, marinated with chilli and lemongrass and lime etc, cooked wrapped in a banana leaf on the BBQ.
Hard to see but these are G's marinated pork chops.
We had some boiled potatoes, grilled corn on the cob, and some lovely chicken kebabs marinated with lemongrass and chilli and lime and cooked with red onions, plus some vegetable and tofu kebabs with whole baby aubergines and shiitake mushrooms.
Back to better pictures, phew. Same friends' visit, curry night. We got carried away of course. 4 curries on a Sunday night. *sigh*, when will we learn?
Here is the dal using the recipe we learned when we did a cooking course in Udaipur.
A Madhur Jaffrey special that we love. Super simple and yummy. Red peppers / long red chillies with almonds and onions and garlic and yumminess.
An aubergine curry inspired by a Madhur Jaffrey recipe, with nigella seeds to give it a bit of a pickling spice flavour, in G's favourite Le Creuset pan.
I think this was a made up one since we had some pumpkin that needed eating. Cooked it in a pan with mustard seeds and cumin seeds. Not bad at all and a nice way to use up the pumpkin. Just cook it on super low, and cover it, turning it regularly.
Went home for Christmas. Mum does all the cooking at home throughout the year so when we are home (my sister and I) we are on cooking duty. Which is fine by me. Hate cleaning, perfectly happy to cook. So the work division is that whoever cooks doesn't tidy up :)
This one is a potato curry with coconut milk and lemongrass. Plus stir fried green beans with whole spices (mustard seeds and cumin) and garlic.
More food from home. A cashew nut chicken stir fry with onions and snow peas and peppers and carrots in oyster sauce.
Here it is cooking
This is the stir fried rice I cooked at 5am on the 2nd of Jan when I couldn't sleep having fallen asleep on the couch at 5pm and gone up to bed at 7pm, so woke up at 2am and finally gave up and got up around 4.30am and made stir fried rice with eggs and peas.
On Christmas day, we had a Christmas dinner but needed to have something for lunch we could all eat, with the various dietary requirements we have in the family. So I cooked soup. Butternut squash, potato, onion and leek soup with coriander seeds and cumin seeds. And some chilli.
Back home. Thai food! Chicken with thai basil, beans and chillis. And baby nai bai.
I wasn't feeling so well so G was very kind and made me some chicken noodle soup with veggies and mushrooms.
So next night was my turn to cook, I fancied veggies again. And we had pea shoots. I loooooove pea shoots.
And chicken with cashew nuts. Yum. Colourful. I may have used half of various things to get more colours in there ;-)
Pea shoots enhanced with some garlic and a splash of soy sauce.
Steamed corn on the cob.
The full meal:
Again, an awful blackberry picture. Must do better. It is kway teow noodles (thick rice noodles) with stir fried greens and bean sprouts and some crispy tofu from the nice uncle at Tekka.


PLEASE BE AWARE THAT EATING UNDERCOOKED FOODS SUCH AS RARE HAMBURGERS, EGGS, OR RAW OYSTERS CAN CAUSE FOOD BORN ILLNESSES.
Mozzarella Sticks (5)$3.95
Jalepeno Poppers (5)$3.95
Chicken Nuggets(7) $2.95(12) $4.75
Cheese Nachossmall $1.95large $3.45
French Friessmall $1.95large $3.45
Seasoned Curly Fries$4.50
Sweet Potato Fries$4.50
Triple Play Combo$7.95
Taquitos, Nuggets, Poppers, Mozzarella Sticks & Onion Rings
BURGERS • Home of Green Valley's Best Burger!
Served with Lettuce, Tomato, Onion & Pickle. Served with your choice of Fries, Cottage Cheese, Potato Salad, Cole Slaw, Chips & Salsa, or side salad (Substitute Onion Rings, Sweet Potato fries of Curly Fries add $.75)
Single (1/3 lb Pattie)$6.75
Italian Sausage Burger$7.25
Served with Grilled Onions & Peppers
Double Pattie (2/3 lb)$8.75
Cheeseburger (2/3 lbs)
with a Vegetarian Topping
Swiss and Mushroom$7.50
Served on White or Wheat bread with your choice of Fries, Cottage Cheese, Potato Salad, Cole Slaw, Chips & Salsa or Side Salad (Substitute Onion Rings, Sweet Potato Fries or Curly Fries add $.75)
Turkey, Roast Beef, or Ham Sandwich$6.25
Served with Lettuce, Tomato & Mayo
Roast Beef, Ham, Turkey, Swiss & American Cheese with Lettuce, Tomato & Mayo.
Roast Beef, Onions, Peppers & Swiss Cheese
Turkey, Ham, Bacon, Swiss & American Cheeses with Lettuce, Tomato & Mayo.
Grille Chicken Sandwich$6.99
Mesquite Chicken Breast with Lettuce, Tomato & Mayo.
The American Classic ('nuff said).
Served with Fries & a Small Drink
Chicken Nuggets (4)$3.95
Served with Thousand Island, Ranch, Bleu Cheese, Italian or Oil & Vinegar Dressing.
Turkey, Ham, Bacon, Shredded Cheese with Peppers, Onions & Tomatoes on Salad Greens.
Grilled Chicken Salad$6.99
Grilled Chicken with Peppers, Onions, Tomatoes & Cheese on Salad Greens.
Crispy Chicken Salad$6.99
Chicken Tenders with Peppers, Onions, Tomatoes, & Cheese on Salad Greens.
Fresh Lettuce, Tomatoes, Red Onions, Feta Cheese & Black Olives.
Fresh Salad Greens, Shredded Cheese & Tomatoes.
TRIPLE PLAY FAVORITES
Chicken Wings(6) $4.75
Buffalo or BBQ
add Grilled Chicken $2.00 more
add Veggies $.50 more
Chicken Tender Basket$6.25
Served with Fries
Buffalo Tenders Basket$6.50
Served with Fries
Tortilla Chips served with Cheese, Grilled Chicken & Grilled Veggies.
Cheese, Veggies, Grilled Chicken or Hamburger on a Grilled Flour Tortilla.
The Ball Park Dog (100% Beef)$1.95
Beef with Spices and Seasonings, served on a Fresh Pita with Greek Salad, Feta,
Tomatoes, Onions and Tzatziki.
add fries for only $1 more.
Generous Slices of Gyro (Beef with Spices and Seasonings) served on a open-faced Pita
with Greek Salad,Feta Cheese, Greek Olives, Sliced Tomatoes & Onions and served with
8oz of Breaded Cod, served with French Fries & Cole Slaw
5oz of Breaded Cod, served with French Fries & Cole Slaw.
Chips & Salsa$3.25
Additional Salad Dressings$ .25
Nacho Cheese or Chili$ .50
Soft Drinks, Iced Tea, Bottled Water & Alcoholic Beverages Available.


Today’s society is all about minimal social interaction and convenience. That’s why you’ve seen delivery services such as Uber Eats, GrubHub & others rise to prominence. Another service will be available shortly that aims to shake things up once again.
ATM’s that serve hot pizza in three minutes or less. The French company Paline beta tested their first pizza ATM at Xavier University last year. It’s become so popular on campus that Paline claims they’re getting orders for ATM’s all across the country. Now expansion could happen as earlier as this month. According to our snitch,
“The 24-hour Pizza ATM works by storing pizza dough — fermented for two days, par-baked, and with eight different toppings — in a refrigerated section. Orders are placed by touchscreen, and when done the machine moves the pizza to a convection oven, cooks it, and then places it into a cardboard box, all in under three minutes.”
So who’s ready for the pizza version of Redbox?!


Viva La Pasta
A Pasta-Making Workshop with
May 05, 2019
"The Chinese invented it, the Italians perfected it."
Italians have an incredible bond with pasta, the pasta and pasta sauce you identify with is a way of letting people know what region and area you come from.
Attendees of this workshop will glean knowledge of how to make fresh pasta, in addition to going deeper into understanding what pasta sauces go with what pastas. The workshop will also take a regional approach to learning pasta sauces: focusing in separate modules, on north-south differences.
Come join us at Hfactor as we explore the ins and outs of pasta, both handmade and dried.
Price: NGN 30,000
Make payments to
The sessions will feature:
1. An in-depth introduction to Italian pasta regions and the types of sauces that are historic to those regions.
2. Techniques for making both fresh and dried pasta.
3. Participants will then proceed to make their own pasta dishes and enjoy these and other delectables created by Chef Benedict himself.
4. All attendees will enjoy a meal in and around a pasta installation, which we will create that day. Come and enjoy a practical conversation on and around Italian food and culture.
We are offering 2 sponsored spots for those who can exhibit:
1.) Sufficient financial need.
2.) That their practice would strongly benefit from attending the workshop.


Bunnings Sausage Sizzle
Time: 9am - 5pm
Location: Bunnings Hawthorn (230 Burwood Road Hawthorn)
Please join our Bunnings Sausage Sizzle crew from 9am-5pm on Saturday 14th March, to help our kindergarten raise money.
Our station will be located at Bunnings Hawthorn, 230 Burwood Road, Hawthorn, 3122 from 9am-5pm, each cooking and serving up probably the best food and cakes on the strip!


It all started with my regular, weekly trip to Dickson’s Farm Stand. They had some nice looking smoked bacon ends, so I bought them. On the way home, I realized I had some lentils I wanted to use up, and bam! Menu magic!
I cut the huge slabs of fat off the bacon ends and chopped them into 1/2 inch or so pieces and put them in a hot, thick-bottomed soup pot over medium heat until somewhat browned (not all the way browned).
Then I added some chopped onions and let them brown with the bacon and the resulting bacon grease.
Add diced carrots, celery and sweet potato and some garlic put through a press. Stir it all up (but add the next step before the garlic browns).
Put in lentils (I think I used about a cup of french lentils), some herbs (I used lemon thyme and a bit of oregano — both fresh) and a few cups of stock or water (I used a half and half combo of both, but reserve a cup or so for the end). The stock I used was left over strained kombu stock I had made a few days before that was made with onions, carrots, celery, kombu, wakame, hijiki, ginger, garlic, shitake mushrooms, sage and thyme. But I think you can use any kind of stock – chicken stock, beef stock, water, whatever.
After I stirred in the stock and all these ingredients, I placed a huge piece of kombu over the top (I took it out before serving) to mineralize and reduce the overall gassiness of the stew (which worked, BTW). It looked like this when it was cooking:
I let it cook for a few hours over low heat until most of the broth had cooked down. I then removed the kombu, any stems of thyme and oregano I could find, added in the stock I reserved for the end and shut off the heat and stirred it up.


This unofficial Old Louisville Guide menu for Buck's restaurant was current as of August, 2001. Keep in mind that selections and prices may change at any time.
RESTAURANT & BAR
425 W. Ormsby
(Click here for luncheon menu)
Pork and Rice Pot Stickers
Oriental dumplings filled with lean pork, rice and ginger
Smoked Salmon "Dublin Bay"
Smoked salmon over watercress dill sauce with burgundy onions, capers and potato cakes
Shrimp Scampi Cocktail
Large shrimp Marinated with garlic butter served with our two special sauces
Maryland Crab Cakes
Prepared in the traditional manner served with basil tartar sauce
Fresh oysters topped with spinach, parsley, garlic bechamel sauce and parmesan cheese
Soup Du Jour
A bouquet of seven baby lettuces with your choice of dressing
Kentucky Bibb Lettuce
Served with sun-dried tomatoes, pure nuts, fontina, mushrooms and peppers
Baked Goat Cheese Salad
Mixed greens, olives, goat cheese, red onions and seasonal fresh fruit
Romaine lettuce tossed with our own caesar dressing, croutons and Parmesan cheese
Grilled Pork Loin Raspberry Dijon
Tender boneless pork loin grilled to order with raspberry and dijon sauce
New York Strip
Fresh cut New York Strip
Medallions of Beef "Henry the Fifth"
Grilled medallions of beef with two sauces, bordelaise and bearnaise
Lamb Chops "Madagascar"
Loin lamb clops lightly peppered and grilled on sauteed onions,
mint sauce natural
Breast of Duck Hoisin
A breast of lightly seasoned duck baked and topped with hoisin sauce
Chicken and Shrimp Orange Honey Mustard
Tender chicken and shrimp sautéed in sesame oil and assorted vegetables with rice
Soft Shell Crabs
Sautéed crabs topped with lemon caper butter
Assorted Seafood Keywest
A fresh selection of seafood grilled and served on Keywest onions with rice
Crispy Fish with Hotsweet Chili
Tender white cod sautéed in sesame oil til crispy then topped with assorted vegetables and chili sauce
Pasta of the Day
Wild Mushroom Ravioli with Roasted Peppers
Tender ravioli on roasted bell pepper sauce with grilled leeks and fontina cheese
Spicy Noodles "Cantonese"
With your choice of shrimp, chicken or beef combined with assorted vegetables, Thai chili sauce and Cantonese noodles
Kentucky Trout "Dijonaise"
Boneless whole trout sautéed in almond flour and laced with dijon cream
Salmon "Commanders Palace"
Fillet of salmon stuffed with shrimp and scallops, blackened with sauce buerre blanc
Please ask your server about our elegant martini and cigar room.
Please refrain from pipe or cigar smoking in the dining room. There trill be an additional charge of $5.00 for split orders. An 18% gratuity will be added to parties of six or more.
Buck's Luncheon Menu
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This site uses Akismet to reduce spam. Discover more about us. Tomatoes harvested before this, such as those you buy at the supermarket, have often been picked before this stage so they can ripen during transport and, thus, have a lesser flavor than those left on the vine a bit longer. Checking the latest guidelines and finding out the correct amounts of acid to add to tomato sauce is important for your family’s health. Doing so allows your plant to go through the whole germination and growth process and be ready to bear fruit when warm weather arrives. How to Harvest Ripe Tomatoes. Picking ripe dried out. tomatoes picked at other parts of the day.Besides the best sweetness from cherry tomatoes let them ripe on the vine until they And so, they are less tasty and flavorful than homegrown tomatoes.Sometimes the store brought tomatoes may ripen artificially applying ethylene hormone and a little amount of beta carotene. Picking Cherry Tomatoes. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. Cut the whole cluster off where it meets the main stem of the plant. Even though the fruits are tiny, the plants can grow up to 8 feet! Once your cherry tomatoes are ripe and ready, grab a basket and get ready to harvest! However, you can easily add any you have on hand to a sauce made mainly of larger varieties. Cherry tomatoes are like the candy or snack food of the tomato world. Otherwise, you can use an oven or food dehydrator to do the work. A fully ripe tomato gets denser and when you drop them onto water, they will sink on it. Harvest, Harvest, and Harvest Some More Once the tomatoes are frozen solid, pack them into freezer-safe bags or containers and store in your freezer until needed. Place them cut side up on a baking sheet and sprinkle with a good amount of salt. It sounds like a silly thing to devote a whole post to but let me tell you, the quality and quantity of your tomato harvest depends on when you pick your tomatoes! Pakistan Tribune brings insightful opinion and analysis related to Politics, Business, Technology and sports, especially football. If you wait any longer they will start to rot. How Has Paul Warne Turned It Around at Rotherham United? nighttime tomatoes fill up again the moisture they lost in the daytime and make In some cases, cherry tomatoes may start cracking if (68°-77° F) in your basement or garage. Light Exposure. If you end up with a massive harvest (which is very possible since many cherry tomato plants are very productive), the next step is learning how to preserve cherry tomatoes. You can check their pliability by lightly pinch them placing between two The plants are very productive, but fruits do take a little longer to ripen than some other cherry tomatoes.Matt's Wild cherry tomato is a small, sweet tomato that produces all season long when picked regularly. These small, crack-resistant tomatoes will produce all season long until your first frost. Buying my starter kit is one of the best choices I ever made. You can simply wash and freeze your harvest as you go. You also have the option to opt-out of these cookies. Having said that, speculation is strong that the Brandywine heirloom tomato among Sungold’s parents. Sims 4 Can T Find Unidentified Plants, Hugh Laurie Jo Green, Harvest time for tomatoes will occur at the end of its growing season, usually late summer, once the tomatoes are at their mature green stage. However, you can pick them at any stage after the first blush. Once a tomato begins to turn from green to slightly pink, it stops taking nutrients from the plant. come. Save my name, email, and website in this browser for the next time I comment. Waiting for a time when the fruit is uniformly red may be a little late for picking the tomatoes. Alternatively, for heirloom tomatoes or other varieties with a thicker stalk, use garden scissors to cut the stalk, leaving just a little piece of the stem attached. like yellow to pink or other colors. Plants may stop setting fruit when temperatures dip below 55˚ F or climb above 90˚ F. Blossom end rot can be a problem, as can misshapen fruit. ... 'Losetto' - Cascading bush tomato good for containers, produces a heavy crop of sweet cherry tomatoes. Once you know what harvest type your tomatoes belong to, just mark the day of planting on a calendar to know when exactly would the fruits be ripe and ready to harvest. when you get seeds or seedling from your friends or neighbors ask them to know primary stage tomato plants start flowering and shortly they turned into I have also personally purchased from the seller, Southern Seed Exchange, and can recommend them. Wash your cherry tomatoes, pull off their stems, and dry them off with an old kitchen towel. This Greek heirloom is delicious in sauces. « The Best Garden Hose Reels & Retractable Hoses for a Tidy Lawn, Best Expandable Hoses (lightweight and kink-free hoses!) When to pick cherry tomatoes Depending on the climate and growing conditions where you live, your cherry tomatoes will start ripening anywhere from 2-3 months after being planted. Check out our detailed guide on how and when to pick tomatoes so that you can … Harvesting: In general, perfectly ripe tomatoes show deep color but still feel firm when gently squeezed. The Wild Bunch Full Movie 123, Benefits of cherry tomato cluster snip vs. the one-two pick: Easy harvest; Cherry tomatoes last longer on the stem; No fruit flies from split skins or stem tears; Stem clusters allow for air circulation; Piling on of single tomatoes causes mold and rot They take up less space in your freezer than half empty hard-sided containers, which is great when you have limited freezer space. It can be done a variety of ways: whole tomatoes, pieces, puree, tomato sauce, etc. It depends on how far the tomato has developed, but most tomatoes will ripen off of the vine. When to pick cherry tomatoes Depending on the climate and growing conditions where you live, your cherry tomatoes will start ripening anywhere from 2-3 months after being planted. gardeners pick cherry tomatoes when they are in a semi-green stage and ripen, the purpose of uses, size, color, temperature and other factors.Cherry If you want to faster the ripening process wrap up individual tomatoes. So that they can withstand early ripening during the transport. Most cherry tomato plants will start flowering in about a month. Save my name, email, and website in this browser for the next time I comment. How to Grow Sungold Cherry Tomatoes Start from seeds 5-7 weeks before planting outside or purchase seedlings. It should break off cleanly at a natural break point, and you can add it to your basket. Late season ones need above 3 months from the day of planting before you can harvest the tomatoes. This type of the sun clearly rises on the eastern horizon and the morning dew has already If you buy seeds from the gardening store just see the seed packets immature fruits. Early varieties, obviously, ripen earlier than mid-season varieties.


Welcoming a new member into the family is an exciting and joyous occasion. As parents, one of the primary concerns is ensuring the little one receives proper nutrition for healthy growth and development. Introducing fruits into your infant’s diet is a delightful and essential step, but it’s crucial to choose age-appropriate options to cater to their delicate taste buds and nutritional needs.
Bananas: Nature’s Perfect First Food
Bananas are an excellent choice for infants who are just starting to explore the world of solid foods. They are soft, easily mashed, and packed with essential nutrients like potassium, vitamin C, and fiber. The natural sweetness of bananas makes them a favorite among little ones.
Avocado: Creamy Goodness for Tiny Tummies
Rich in healthy fats and nutrients, avocados are a fantastic fruit to introduce to your infant’s diet. Their creamy texture is easy for little ones to manage, and avocados provide a good source of monounsaturated fats, crucial for brain development.
Pears: Gentle Introduction to Fiber
Pears are a gentle and easily digestible fruit for infants. As an excellent source of fiber, they can help regulate your baby’s digestive system. Choose ripe, soft pears and consider steaming or pureeing for younger infants to make them more manageable.
Apples: Introducing a Crunch
As your baby grows and develops the ability to chew, apples become a great choice. Start with thinly sliced or finely grated apples, ensuring they are soft and easily mashable. Apples are a good source of vitamin C and antioxidants.
Sweet Potatoes: A Nutrient-Rich Option
While commonly considered a vegetable, sweet potatoes offer a natural sweetness that babies love. Rich in beta-carotene, sweet potatoes support eye health and immune function. Steam or bake them until soft for easy consumption.
Blueberries: Tiny Powerhouses of Nutrition
As your infant transitions to a more varied diet, consider introducing blueberries. These small, nutrient-dense berries are packed with antioxidants and vitamins. For younger babies, you can mash or puree them to avoid choking hazards.
Mango: Tropical Delight for Tiny Tastes
Mangoes provide a burst of tropical flavor and are rich in vitamins A and C. Peel and dice the mango into small, manageable pieces for your little one to explore. The natural sweetness makes it a delicious and nutritious addition to their diet.
Introducing fruits to your infant’s diet is a wonderful journey that contributes to their overall health and development. Remember to consider the individual preferences and developmental stages of your baby. Always supervise them while eating and consult with your pediatrician before introducing new foods. With a variety of age-appropriate fruits, you’ll be setting the foundation for a lifetime of healthy eating habits for your precious little one.


5 reasons to love milk today on #worldmilkday
1. Load up
Milk is a great source of vitamins B2, B5 and B12. Milk helps to give our body energy, reduce tiredness and encourages a healthy immune system.
2. Brain food
Milk gives you brains! Well, what we mean is that milk is rich in Iodine and this helps brain function. Your memory is better and so too is your concentration levels.
3. Under Pressure
Milk is a good source of Potassium which helps to maintain healthy blood pressure.
4. Do you even lift Bro?
Protein-rich milk is important to all of us, not just Arnie wannabes! It helps to provide our muscles with the protein needed to keep our muscles functioning. Plus remember that old saying “milk strengthens your bones?” well, that’s absolutely true, phosphorous found in milk helps our skeletal system providing our bones with everything they need for optimum health.
5. Get rich
Milk is nutrient rich and consuming milk is the most efficient and beneficial way to get the right nutrients our body needs. If you were to split the nutrients up and try to consume them as supplements on their own they would be less effective (and way more hassle and expensive) than just having some milk!
So, who would have known how amazing and essential milk is? We at Countryside Services are super proud to be supporting our local Dairy Farmers.
Let’s raise a glass (of milk) to the hard working Farmers of Northern Ireland!