Product : Handy soft crabs are harvested at their softest, most delectable stage immediately after shedding their hard outer shells. These succulent, tender crabs are then fully cleaned, dipped in tempura batter then par-fried. Fast, easy preparation makes serving soft crabs a delicious meal for any occasion. Remember, the entire crab is edible. Handy soft shell crabs are harvested at their softest, most delectable stage immediately after shedding their hard outer shells. These succulent, tender crabs are then fully cleaned and dipped in tempura batter. Fast, easy preparation makes serving soft shell crabs a delicious meal for any occasion. Remember the entire crab is edible. Soft Shell Crab Tempura. Soft shell crabs are just the normal typical everyday edible crab. In a life of a crab, it undergoes some sort of moulting where it sheds its old tough tight casing and develop a. Get Tempura-Fried Soft-Shell Crab Sandwiches with Tartar Sauce Slaw and Crispy Old Bay Chips Recipe from Food Network.
Learn how to cook great Soft shell crab with tempura batter and dipping sauces.deliver fine selection of quality Soft shell crab with tempura batter and dipping sauces. recipes equipped with ratings, reviews and mixing tips. Soft Shell Crab Tempura Soft Shell Crab, Batter [Water, Wheat Flour, Wheat Starch, Rice Flour, Corn Flour, Leavening Sodium Acid Pyrophosphate, Baking Soda, Salt, Guar Gum], Pre-Dust [Modified Tapioca Starch, Tapioca Starch, Salt], Soybean Oil, Lemon. Warnings. ALLERGENS: Contains Crustacean Shellfish Crab, Wheat. Other allergens may be. Sweet, rich soft-shell crab is bathed in a light, crispy panko coating that’s been touched with Old Bay® seasoning—the ideal complement to the sweet crab. Easy to prepare, with a variety of options, this is sure to become a hit. A lovely light lunch, appetizer, or centerpiece to an al fresco dinner. Simply bake and serve! Six soft shell.
12.01.2013 · In this video you will learn how to make a soft shell crab sushi roll. The reason soft shell crabs are used in high-end sushi bars is because the nature of the soft shell crab allows you to eat. Soft shell crab season is here and I could not resist one of my favorite summer treats. To me the ultimate way to indulge in this delicacy is Japanese style - which can be done tempura battered or you can use panko bread crumbs which I used for this variation.
Between March and September, soft-shell crabs appear on menus of all sorts, so we made a guide on how to eat these delicacies without embarrassing yourself. Soft Shell Crab Tempura Frozen Cooked Soft Shell Crab Tempura. 16.09.2016 · Tempura soft shell crab temaki sushi recipe Another temaki recipe I made: mksu.co/2cFlixN In this video, you will learn how to roll a temaki sushi ha.
Tempura Of Soft-Shell Crabs R. W. Apple Jr. Yield 4 servings; Time 20 minutes; Print this recipe. Soft Shell Crab, Appetizer, Summer. Ingredients. 8 cleaned soft-shell crabs 1 cup flour ¼ teaspoon baking soda 2 ice cubes Peanut oil for deep frying Sea salt to taste Preparation. Lay crabs backside down on a cutting board, and cut in half lengthwise, so that each half has a claw. TEMPURA. PANKO. CORN DUSTED. DOMESTIC. The Crab is doing all the work. Naturally molting. Letting nature take its course. VIEW PRODUCT LINE Culinary Perfection Made Easy. Handy makes it easy and gives you variety, ready to cook. CONTACT SALES Perfecting soft shell crabs though innovation for 100 years. Fresh Soft Shell Crabs. Chilled Dressed Soft Shell Crabs. Frozen Soft Shell Crabs. SOFT SHELL CRAB TEMPURA ROLL Ingredients: 500gr Basic Sushi Rice 2pcs Nori Sushi 10gr Singapore sauce 2pcs soft shell crab 20gr Kyuri – Japanese cucumber 30gr Avocado 20gr Takuan – Japanese radish pickle 50gr Cooking oil – for frying 50gr Tempura flour MAKING THE SUSHI .
Soft shell crab Tempura. ソフトシェルクラブ揚げ. Related Videos. RM - BTS. How to catch crab. 3:34 · 13,142,178 Views. Yummy PH. Shrimp Tempura Recipe. 1:16 · 462,922 Views. Tece ASMR. First Time Tasting The Boiling Crab. 10:22 · 8,778,791 Views. Taste Life. $25 Crab vs $350 King Crab. 3:04 · 10,934,520 Views. Dorothy도로시. This is the first time he eats such a big crab! 11. Until recently we’ve sold naked soft shell crab but now we’ve got this sparkly new crabby delight. It’s the soft shell crab you know, with the prep work removed. These crabs have been quartered, battered and lightly fried in tempura batter before being individually frozen. You can remove as many as you would like from the pack and bake. A while back my dad and I had made a large soft shell crab purchase at a wholesale fish market in Boston ie, we had about 50 soft shells crabs in the freezer and normally I would just whip up a tempura batter and deep fry them. Soft shell crab coated with tempura batter, deep fried.
Soft Shell Crab Tempura 79438.0 Eurest English Deutsch Español Français Português Brasil Italiano Norsk Nederlands Pусский Svensk Dansk 한국어 日本語 中文简体 中文台灣. Omaha Steaks Soft-Shell Crab Feast 6-Piece with Breaded Soft-Shell Crabs, Steakhouse Fries, and Individual New York Cheesecakes.
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Steamed soybean with a touch of sea salt.
Crispy triangle-style tofu served with sweet chili sauce.
Choice of chicken, tofu, or beef (+2). Grilled marinated choice of meat on skewers, served with peanut sauce.
Thai toast topped with ground chicken, deep-fried to a crisp, and served with cucumber dipping sauce.
Fresh vegetables, shrimp, and rice noodle, hand rolled and served with our house special sauce. Tofu option available.
Crispy spring rolls stuffed with vegetables, served with sweet chili sauce.
Golden fried wontons stuffed with potatoes, onions, peas, and carrots.
Asian-style crepe with yellow curry sauce dip.
Choice of steamed or fried, served with soy dipping sauce.
Steamed shrimp mixed with grounded chicken and mushroom, served with soy dipping sauce.
Golden crispy marinated shrimp wrapped with egg noodles, served with sweet chili sauce.
Crispy marinated chicken wings served with house special sauce.
Calamari, lightly seasoned, battered, and flash fried to a crisp.
Flavorful minced chicken with peanuts, mushrooms, ginger, and onions, served with fresh lettuce.
Krispy rice vermicelli noodles, sweet tangy tamarind sauce, tofu, and bean sprouts.
Seasoned strips of beef or pork jerky, deep fried to a golden brown, and served with our house spicy dipping sauce.
Try our showcase sample plate of Thai Spring Rolls, Chicken Potstickers, Fried Wonton, Chicken Satay, Calamari Rings, Thai Wings, and Shrimp in a Blanket.


1 head romaine
1/2 head red-leaf lettuce
1/2 cup red onion, chopped
2 medium artichokes, chopped
1/2 cup sun-dried tomatoes, chopped
1/2 cup kalmata olives (whatever your favorite olive is)
1 lemon, juiced
1/4 cup white wine vinegar
3-4 drops doTERRA Lemon essential oil
1/3 cup EVOO (extra virgin olive oil)
Salt & Pepper
Top salad with some Parmesan Reggiano. Oh so yummy!
Sign up to be a lifetime member (wholesale consultants receive a 25% discount on their oils- preferred customers a 17% discount) – like a Sam’s Club membership . There is no minimum to buy once a member.


The food in Barcelona is so good. Tapas, seafood, cured meats, cheese and great wine make Barcelona the perfect place to visit if you like your food! You can eat in Barcelona without spending a lot, which makes it even better.
I was so excited to eat some food in Barcelona, that I went all out on my Ryanair flight and ordered the tapas and wine to enjoy while I got in the mood for Barcelona by reading The Shadow of the Wind.
It wasn’t the smartest idea to eat an airplane version of tapas, but it was all part of the fun. I knew I’d be having the real deal in a few hours!
It is easy to eat in Barcelona on a budget. You can eat out for all your meals and still not blow your budget. We ate most of our meals in Barcelona in small, local cafes, sitting out on the street. Of course, you can spend a lot in Barcelona if you treat yourself to fancy meals, but we got a great taste of the place and ticked off many items on my list of Barcelona must-eats while still spending within our means.
I only regret not buying more meats and cheese at the market!
Here is a selection of the food that I ate during my four days in Barcelona, in order to give you an idea of what to expect when you visit Barcelona, and to tempt you to go!
Barcelona’s Sant Josep Market
If you find yourself in Barcelona, be sure to visit the Sant Josep de la Boqueria market, off la Ramblas. Your mouth will water as you wander through the busy market. Seafood, meats, cheeses, fresh fruit and sweet treats will tempt you and make you want to stay wandering around the market all day long.
The best thing about the market is all that cured ham and cheese. And the fact that you can buy a cone of meat to eat as you walk around. Perfection!
Cured Meats in Cones!! Oh, how I love Barcelona!
Smoothies at Barcelona’s Market
The Barcelona market has an excellent sweet selection.
For me, breakfast in Barcelona equals cafe con leche and sweet treats sitting outside a sun-dappled cafe.You can also go savoury with bikinis (toasted sandwiches) or eggs, but we mostly ate small for breakfast so that we could eat something different not long after breakfast!
Lunch in Barcelona
Lunch in Barcelona mostly consisted of bocadilllos, or bread rolls with delicious cured ham and manchego cheese. The crusty bread and cured ham is so nice, despite its seemingly simple combination.
Grilled ham and cheese sandwiches, or bikinis as they are called in Catalonia, are so good too. The bread is fried in butter and that’s why its so good.
Tortilla – Spanish Omelette
A Spanish omelette is something to be experienced. Pretty much guaranteed to fill you, the Spanish omelettte is packed with potato and onion, leading a densely packed eggy slice that is really satisfying.
A Spanish omelette often comes with bread topped with crushed tomato, olive oil and salt. You can enjoy a Spanish omelette for lunch, or you can have a smaller serving as tapas.
Barcelona is not one of the towns in Spain where tapas is a major thing. But Barcelona has plenty of tapas for you to try.
Traditionally, tapas are served in bars and come with your drink. As you are served a drink, you get a small tapas, like a piece of parma ham on a slice of bread.
Now that the tapas trend has spread across the world, some people may be disappointed to visit Barcelona and not find the exact same tapas they had in their home town. But don’t be, Barcelona has so many nice tapas to enjoy.
When you look at a menu, you will notice there is a tapas and a raciones price. Raciones is a larger portion so if you want to eat one thing, then go for the raciones option.
In some bars and cafes, the tapas are already displayed in a glass cabinet. You can point at what you want. You pay for your tapas at the end of the sitting.
In all of the small cafes we ate at the menu was pretty similar, offering a lot of the same tapas in each place. Here are a few popular items :
Albóndigas – Meatballs with sauce
Pinchos de encurtidos – Pickled olives, baby onions, chili and other vegetables on a skewer.
Pinchos – Bitesize slices of bread with different toppings.
Calamares – Battered squid
Croquettes – Croquettes are very common and are often filled with ham and cheese. They’re covered in breadcrumbs and deep fried.
Empanadillas – Pastry parcels filled with vegetables or meat.
Gambas al ajillo (with garlic), or pil-pil (with chopped chili peppers) – My absolute favourite food in Spain, see below!
Pan con Tomate – Bread rubbed with tomato and drizzled in oil and salt.
Patatas Bravas – Fried potato cubes served wit a spicy tomato sauce and aioli.
Pimientos de Padrón – Green peppers.
Tortilla – Spanish omelette.
Dinner in Barcelona
Terrible photo, but good food. Kebabs and falafels are easily available in Barcelona, and it’s always nice and cheap. This falafel pita was the first thing I had after arriving in Barcelona and it was great.
We mostly ate a variety of tapas for dinner in Barcelona. The likes of a tortilla or patatas bravas would fill you as a dinner item, and both are delicious and cheap.
One night, we went to a really nice restaurant and ordered loads of tapas, which were so good. The lighting was really dim inside, so none of the photographs are usable. There was lots of seafood, cheese (when you order, say, Manchego in a restaurant they will serve you a dinner plate of cheese. It’s alot and it’s amazing!) tomato bread and gorgeous red wine.
Pil Pil Prawns
These are one of my favourite things to eat. Ever. A bold statement, but ever since family holidays in Spain as a child, the lure of the pil pil was enticing.
It’s not only the decadent sizzling garlicy oil laden with juicy prawns, it’s also the taste of Mediterranean memories, long dinners eaten outside, freshly tanned hands scooping every last drip of the garlic oil from clay pots and the din of conversation and crickets.
Anyway, do yourselves a favour and try some pil pil prawns.
Mmmmmmmm. So simple, yet so good. Potato cubes drizzled in spicy tomato sauce and garlic mayonnaise. These are so tasty and comforting. I had them for dinner one night, and again as a snack during the day.
My best advice for eating in Barcelona is little and often. Sitting outside watching the world go by is a great way to experience Barcelona, and eating often means you get to experience more of Barcelona’s food.
Have you ever been to Barcelona? What’s your favourite food from your travels?
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The TIME SCALE project is investigating the feasibility of growing food crops in space and whether this might provide astronauts with long-term supplies of food and oxygen.
This research has implications for agriculture closer to home. Ever-increasing pressures on available arable land and water resources mean that maximizing resources and minimizing waste need to be prioritized. Sustainable greenhouse-based crop production methods could lead to a significant reduction in fertilizer and water use.
Read the article on the web-pages of Horizon 2020, the EU framework program for research and innovation.
August 27, 2015. Illustration: Colourbox.


Fall is officially here! The leaves are changing in gorgeous shades of yellow, orange, and red, football is in full swing, and pumpkin-flavored everything has hit the stores. Well, here at VetMeasure we don’t want your dog to miss out on the festivities. Here is one of our favorite fall dog treat recipes, inspired by THIS recipe, from AllRecipes.
2 ½ Cups Whole Wheat Flour
½ Fresh Puree or Canned Pumpkin
2 Tablespoons Creamy Peanut
¼ Teaspoon Salt
½ Teaspoon Ground Cinnamon
Note: While cinnamon is safe for dogs, large quantities can lead to an upset stomach.
Preheat oven to 350 degrees.
Combine all ingredients in a bowl and whisk together. Water may need to be added, but the dough should remain stiff.
Roll the dough so it is ½ inch thick.
Cut the dough into desired shapes with cookie cutters or a knife.
Bake for 40 minutes, the treats should be hard.
While these treats are safe for your dog, not all human-food is intended to be enjoyed by your four-legged friend. With Halloween and other holidays approaching, many dangerous foods may be lurking in your house. Chocolate, macadamia nuts, salty snacks, and yeast dough can cause serious problems for your dog. For a complete list of foods to watch out for, click HERE.
The VetMeasure Team would love to hear your favorite dog treat recipes!


When you are investing in a hot chocolate dispenser, you would enjoy many benefits which are:
• The hot chocolate vending machine prepares your favorite drink in a few minutes. You do not have to go thru a lengthy traditional process and not have the accurate chocolate drink consistency that you enjoy.
• The hot chocolate dispenser can also continuously work for a few hours. This would mean that you can use it to whip up your tasty delicious drink for a party. Thus you would save money when you have this hot chocolate maker in your home.
• This machine does not require any extra maintenance. You have to clean it after your daily regular use and keep it on a surface that is free from moisture or oil. Otherwise the machine would slip and break.
• Most of these hot chocolate machines come with a warranty period. Thus if you have any initial problems with them, you can change depending on the manufacturing problem in hand.
• The traditional method of making your hot chocolate it is more expensive than your hot chocolate dispenser. Here you are using electricity in a limited way.
You hope to surprise your mother and gift her with a hot chocolate machine this Christmas and help her to enjoy your hot chocolate in a better and convenient way.


AICR Recommendations for Cancer Prevention
- Be as lean as possible without becoming underweight.
- Be physically active for at least 30 minutes every day.
- Avoid sugary drinks. Limit consumption of energy-dense foods. (particularly processed foods high in added sugar, or low in fiber, or high in fat.)
- Eat more of a variety of vegetables, fruits, whole grains and legumes such as beans.
- Limit consumption of red meats (such as beef, pork and lamb) and avoid processed meats.
- If consumed at all, limit alcoholic drinks to 2 for men and 1 for women a day.
- Limit consumption of salty foods and foods processed with salt (sodium).
- Don’t use supplements to protect against cancer. (Studies have found that those who take supplements of vitamin E and b-carotene actually have an increased risk of developing lung cancer.)
Diet and Exercise in Lung Cancer PreventionSeveral studies have looked at diet and exercise specifically in the prevention of lung cancer. Highlights of these studies that looked at certain foods and exercise include:
- Moderate exercise – even gardening 1 to 2 times per week – lowered the risk of lung cancer in several studies.
- A high fat diet raised the risk of lung cancer.
- Diets high in fruit are associated with a lower risk of lung cancer, and in fact, the National Cancer Institute has estimated that foods high in flavenoids, such as apples, can lower the risk of lung cancer by 50%.
- In women, the intake of dairy products and vegetables has been linked with a lower risk of lung cancer in smokers, and black tea with a lower risk in non-smokers.
- Foods high in lutein, such as collard greens, spinach, broccoli, and orange juice, are associated with a lower risk of lung cancer.
- Foods high in lycopene, such as tomatoes and especially tomato sauces, are linked with a lower risk of lung cancer.
- Smokers that drink green tea appear to have decreased oxidative DNA damage, a genetic change that predisposes to cancer.
American Institute for Cancer Prevention Recommendations for Cancer Prevention. Recommendations based on the Second Expert Report. Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective. Accessed 12/22/10.
A case-control study of lifestyle and lung cancer associations by histological types. 2008. Kubik, A. et al. Neoplasma. 55(3):196-9.
Interactions between smoking and other exposures associated with lung cancer risk in women: diet and physical activity. 2007. Kubic, A. et al. Neoplasma. 51(1):83-8.
Effect of a 4-month tea intervention on oxidative DNA damage among heavy smokers: role of glutathione S-transferase genotypes. 2004. Hakim, I. et al. Cancer Epidemiology Biomarkers and Prevention. 13920:241-9.
Dietary carotenoids, serum beta-carotene, and retinol and risk of lung cancer in the alpha-tocopherol, beta-carotene cohort study. 2002. Holick, C. et al. American Journal of Epidemiology. 156(6):536-47.
Long-Term Use of Supplemental Multivitamins, Vitamin C, Vitamin E, and Folate Does Not Reduce the Risk of Lung Cancer. Slatore, C. et al. 2008. American Journal of Respiratory and Critical Care Medicine. 177(524-530).
The Effect of Vitamin E and Beta Carotene on the Incidence of Lung Cancer and Other Cancers in Male Smokers. Beta Carotene Cancer Prevention Study Group The Alpha-Tocopherol. The New England Journal of Medicine. 1994. 330(1029-1035).


If slugs and squirrels are devouring or digging up your gardens, give them the old owl-beer double whammy, and prepare to be amazed!
Bone broth one of the most nutrient dense, nourishing, and easily-digestible foods you can incorporate into your diet, and is often used to ease digestive issues and inflammation.
If you’ve been following along, you know I’ve been battling squash pests. In particular the ruthless squash vine borers.
Seeds contain all the nutrients required to take the plant from a tiny seed to a full grown plant (which is hard work)! So ultimately, you get a whole plant’s worth of nutrition in a tiny vessel.
Whenever you’re planning a garden, make sure you not only take into account what you CAN grow, but also what you’ll actually eat.
Yogurt making… I always assumed it would be difficult. Or worse, that I’d be eating spoiled dairy and not know it. So an easy variety of yogurt that ferments at room temperature was just hands-off enough for me to give it a try.
I had heard talk from other backyard gardeners, that vine borers destroy plants quickly and mercilessly. And now, I was part of the club.
Some gardeners swear by rinsing and fermenting tomato seeds, but this technique sounded MUCH simpler, so I decided to give it a try.
I’m officially obsessed with canning food. Good news! Most kitchens have the basics that are necessary for waterbath canning. If you have a tall stock pot, tongs, and jars you have what you need to get started!
The good news? The neighboring yellow squash plants TOOK OFF. I kid you not, they looked noticeably bigger and healthier the day after I gave them more space.
The bad news? Squash don’t like being relocated.


The story of a feast two years in the making, from the farmer who harvested the vegetables, raised the animals, and prepared the meal.
In Growing a Farmer, Kurt Timmermeister recounted the toil and joy of wrestling an empty plot of land on Vashon Island, Washington, into a dairy farm. Now he tells the story of a feast made from only what the farm provides. But the story of the meal begins two years earlier with the birth of a calf, Alice. When she is grown, Alice will produce the cream to be churned into butter, made into sauce Béarnaise, and served alongside poached eggs and kale gathered the morning of the feast. Along the way we meet Leda, who trades onion seedlings for Kurt’s cheese; Michiko, who forages the white chanterelles for the antipasti course; and Bill, whose large, thin-skinned tomatoes will form the basis of the tomato upside-down cake. Rich in detail, resonant in story, Growing a Feast depicts the effort behind every meal, the farm that comes before every table.
Available from W.W.Norton.
“Charming . . . . [Kurt Timmermeister] narrates his personal journey with an open, straightforward spirit.” —Wall Street Journal
When he purchased four acres of land on Vashon Island, Kurt Timmermeister was only looking for an affordable home near the restaurants he ran in Seattle. But as he slowly settled into his new property, he became awakened to the connection between what he ate and where it came from: a hive of bees provided honey, a young cow could give fresh milk, an apple orchard allowed him to make vinegar. With refreshing honesty, Timmermeister details the initial stumbles and subsequent realities he faced as he established a profitable farm for himself. Personal yet practical, Growing a Farmer will entirely recast the way we think about our relationship to the food we consume.
Growing a Farmer, How I Learned to Live Off The Land is published by W.W. Norton Co. and edited by Maria Guarnaschelli.


BIG NEWS: it’s Asian Restaurants Weeks!
Your donation will support our OCA – Greater Houston community programs and events, help locally-owned Asian restaurants/distributors, and feed vulnerable families, seniors, and frontline workers.
An ARW Passport is an exclusive door to discovering Houston’s award-winning, diverse Asian cuisine, Asian-owned restaurants, and specialty stores.
From the delicious baos and teas at Cao Bao to the fresh sushi at Aka Sushi, there are over a dozen Asian restaurants and specialty stores in Houston offering exclusive ARW discounts and deals.
Participating in Asian Restaurants Weeks is the best way to support your local AAPI community — but ARW passports are only available until June 14th!
Thank you for supporting OCA-Greater Houston and our AAPI Houston community!
– OCA – Greater Houston
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The purpose of this guide is to point business researchers to some key resources when researching the popcorn and snack foods industry. This guide will not cover every single resource in the Industry Research Basics guide, but will simply highlight some resources that you might definitely want to take a look at. For a more thorough industry analysis, I suggest you look at most of the resources discussed in the Industry Research Basics guide.
Industry and Market Overview
The resources in this section will give you a broad overview of the popcorn and snack foods market.
Use Passport GMID and look for the reports titled “Sweet and Savoury Snacks”. You’ll find a report on the topic for over 80 different countries. A search for “popcorn” also yields some good results.
When using Mintel Oxygen for this topic, you’ll likely find what you need by browsing to the “Food” section of the database. There you will find multiple market research reports on the topic. A search for “popcorn” also yields a report called Salty Snacks: Popcorn, cheese, corn and meat snacks – US – April 2011 .
IbisWorld has a report for “Snack Food Production in the U.S.”
Business Source Complete
Business Source Complete has a wealth of information about snack foods, popcorn, and franchising. To avoid being overwhelmed with search results, limit the search to Trade Publications.
Bizminer contains industry financial ratios, failure and startup rates, and more for the popcorn and popcorn supplies stores industry. This video shows you how to use Bizminer to research the popcorn store industry.
Trade associations are often very good sources of information for finding industry trends, statistics, and forecasts. Below are a couple of links to organizations associated with the popcorn and snack foods industries. Please note that Ohio University Libraries is NOT a member of either organization, so access to some of the content on both websites may be restricted.
Popcorn Board (http://www.popcorn.org)
“The Popcorn Board is a non-profit organization funded by U.S. popcorn processors. The Board strives to raise the awareness of U.S. popcorn as a nutritious and versatile snack through domestic and international marketing efforts. The Popcorn Board is a national commodity promotion and research program. It was formed in April 1998 as an Act of Congress at the request of the popcorn processing industry.”
Snack Food Association (http://www.sfa.org/)
“The Snack Food Association is the international trade association of the snack food industry representing snack manufacturers and suppliers.” “Membership includes, but is not limited to, manufacturers of potato chips, tortilla chips, cereal snacks,pretzels,popcorn, cheese snacks, snack crackers, meat snacks, pork rinds,snack nuts,party mix, corn snacks, pellet snacks, fruit snacks, snack bars, granola, snack cakes, cookies and various other snacks.”
The resources in this section provide detailed information about who buys a popcorn and snack foods.
Ohio County Profiles
Ohio County Profiles is a really good resource for understanding the demographic and economic characteristics of Ohio. Other states may have similar resources. While the Profiles will not tell you anything about popcorn consumption, you can use the information you find there in combination with the market research reports from Mintel, GMID, etc.
American Factfinder can be used to get detailed population statistics for a particular market. As with Ohio County Profiles, use the information here to understand how national popcorn/snackfood trends (demographics of consumers, etc) applies to your local level.
MRI Mediamark Reporter
Mediamark Reporter provides excellent demographic statistics on consumer products. This video shows you how to use Medimark Reporter to find information on popcorn consumers.
SimplyMap can help you understand how many people in a particular area purchase popcorn or other products. This video shows you how to use SimplyMap to find popcorn consumption by city, county, or other location.
If you are researching the popcorn industry from the perspective of buying a franchise, then you may want to check out Ebrary. Ebrary (direct link to database) has quite a few online books about franchising.


The Fundamental Pillar of Dog Food
Going the distance, dogs are descendants of wolves. For this reason it is necessary that they consume a lot of meat, and that this is the fundamental pillar of their diet. Feeding only dogs with vegetables is not an option, as it is a serious mistake that can lead to serious diseases and even death.
On the other hand, when buying commercial feed, it is necessary to look at the amount of meat they include. The more meat you see among the ingredients, the more quality the feed will have. If this meat is also fresh and not dehydrated, its composition will be much better.
Give him the necessary nutrients
Dogs need a lot of nutrients to have a healthy organism and recover all the energy they lose daily. A complete feed for a dog should have the following elements:
- Proteins: present in fish, chicken and meat
- Amino acids: present in vegetables
- Carbohydrates: you can find them in cereals and legumes
- Vitamins and minerals: present in large amounts of food
- Omega 3 and Omega 6 fatty acids: are found in some vegetables and fish, and are beneficial for the hair and skin of dogs.
Almost all commercial feed contains these nutrients and it will not be necessary to add food supplements to our pet’s diet, unless the veterinarian so requires.
If you are looking for a quality feed, read the labels before buying it at the supermarket visit this website. As a general rule, the ingredients are ordered from more to less. If the first ingredients are meat, you will be before a good feed. But if foods such as corn appear as the first ingredient, the food will be of poor quality.
Note that. In addition, many dogs are allergic to corn. If the feed carries large amounts of this can cause them itching, discomfort and more serious symptoms.
Avoid harmful ingredients
When looking at the label of the feed you should also check that the food does not contain any harmful element. Just as we try not to eat an excess of saturated fats or vegetable oils, our animals should not consume products that are harmful to them either.
Stay away from feed that includes artificial colors, preservatives, flavors and / or flavor enhancers.
Look for specific food for each type of dog
In general all dogs can be fed with the same food, but sometimes it is necessary to pay special attention to some of their conditions. In specialized stores and even in supermarkets you can find special feed for small animals, large animals, puppies, old people.
There are also specific foods for sterilized dogs, animals that are in a very delicate process and need special care and diets.
Food in two portions
Most dogs, whether large or small, can live normally eating twice a day. The most normal thing is to give them a ration in the morning and another at night. If the rations are adequate for your appetite you will not need to eat the rest of the day.
One of the biggest causes of obesity in pets is to offer them food throughout the day. Many dogs have an insatiable appetite and may be asking for food every time, but you have to try to get used to their two daily servings.


As with most larger primates, they specialise in fruits but will happily eat anything with food value, including insects and leaves.. They have not as far as I am aware been seen feeding on gum or sap, but almost anything else is on the menu – an escaped animal in the US was observed to eat acorns among other things, so nuts are probably also part of the wild diet. Unfortunately our female has diabetes, a common complaint in captive primates, and is probably due to being fed commercial fruit with a high sugar content compared to the fruits usually eaten by wild animals, especially mammals. These days the sugar content of the diet of all frugivorous mammals in captivity is carefully watched, but fruits similar to those eaten in the wild are quite hard to provide, so artificial diets are becoming increasingly common.
Secretive animals like titis do not make especially good exhibit animals, and as a result the captive population of tits is small. Of the numerous species, there are only two with even potentially self-sustaining captive populations, and the AZA in the US and EAZA in Europe have decided to focus on one each. In Europe the species is C.cupreus cupreus, a subspecies of the Coppery Titi, whereas in the US it is C. donacophilus, the White-eared Titi.
|C.donacophilus with tails entwined|
There have been very few studies of predation on wild titis, but birds of prey are likely to be the major enemy. Large snakes such as boas would certainly take them, but medium sized carnivores such as Tayra and Margay could also take them, especially at night when they are asleep in vine tangles or tree holes.
I mentioned that there were numerous species of titi earlier. As with many primates, it now appears they are far more diverse than was first thought, and where there were once believed to be only 4 or 5 species, the count today is probably nearer 20. As the different species occupy different forests, from rainforest with seasonal flooding to dry woodland edge in some species, there is an urgent need for studies into their ecology, which may be more variable than we think.
Next week, a dietary specialist, the White-faced Saki
(images from wikipedia)


Is it really just one month since many us were bursting at the seams following a yummy Christmasdinner and for many their annual helping of Brussels Sprouts?
These little green vegetables are synonymous with Christmas dinner and have been the butt of many jokes, including the late great Terry Wogan’s annual reminder in September to put the sprouts on so they are ready for Christmas.
I am going to stick my hand in the air and declare that I am in the pro-sprouts corner and have been known to eat them on days other than the 25th December, which is lucky as I always get a good crop from my allotment and it would be a terrible shame to let them go to waste.
Forget Brexit and Marmite, Brussels sprouts are a key issue dividing this nation - many of us love ‘em, but just as many of you hate ‘em and would be happy to see this little brassica off the menu 365 days per year.
Soggy, smelly and tasteless
Are not members of the cabinet, though on second thoughts…
They are in fact words which have often be used to describe the Brussels sprout.
If you were unlucky enough to endure an annual helping of overcooked sprouts, then I can certainly understand your prejudice against them, but in the age of the steamer and a myriad of imaginative recipes it is very each easy to avoid the Ssts.
Speaking of tasteless! Unfortunately the humble sprout also endures a reputation for causing rather odious emissions. [insert your own 'Trump' gag here]
It is not the only food to have this side effect; beans, dairy produce, onions and the brassica family are other examples. The common denominator between them is they are all hard to digest which causes tummy turmoil.
The brassica flatulence is because they contain a complex sugar called Rafinose and our intestines lack the necessary enzymes to break this down. The bacteria in our guts will have a good go, but this process generates an explosive mix of hydrogen, methane and carbon dioxide.
So this creates the wind, but what on earth makes them so smelly? This is due to brassicas have a sulphur containing chemical to help protect their leaves and this is at the root of the smelly flatulence problems which some people experience.
People’s individual ‘fartability’ depends very much on the bacteria community living inside our own unique colony.
If you are a chronic sufferer (or your family and friends are) then eating more vegetables can help your body become more adept at dealing with roughage. There also dietary supplements designed to help break down complex sugars; or you may want to invest in a pair of charcoal pants, reputed to absorb nasty niffs. If all else fails, you can always get a dog.
And now for the positives
I have always found Brussels sprouts the easiest of the brassicas to grow. All gardeners come to know what will and won’t flourish in their region and many of the brassicas, especially broccoli and cabbages don’t seem to thrive in my corner of East Anglia. Therefore sprouts are a great source of greens and in season through the winter.
If you can’t grow them it is worth finding places other than supermarkets to buy them, such as independent farm shops. Try to get the trees and ask them to leave the tops on, as these are delicious steamed, or fried in a little butter.
They are also comparatively cheap and if you do have to get them from supermarkets they can often be found at a really bargain price in the reduced area.
It is a very versatile vegetable and below are a couple of my favourite recipes:
Creamy Brussels sprouts
This is often the recipe I use for my Christmas sprouts and just add in some chestnuts.
- 1 kg/2lb 3¼oz , trimmed
- 8 rashers cured bacon, cut into
- 250ml/8¾fl oz.
- 2 cloves, crushed
- salt and freshly ground
- Cook the Brussels sprouts in a saucepan of boiling salted water for 8-10 minutes. Drain and refresh in a bowl of ice and water. Drain again when the sprouts have cooled. (I am going to be very honest and say I have yet to bother to refresh them in said bowl of ice)
- Add the bacon and fry over a medium heat until crisp.
- Add the cream and crushed garlic to a small pan and bring to the boil.
- Stir the sprouts into the crisp bacon; then stir in the hot cream.
- Season with salt and pepper and serve straightaway.
Deep-fried sprouts with goat’s cheese and black chilli flakes
You can also shallow fry or roast this dish. Black chillies have been chosen for their sweetness and because they are not overly spic. However, they can be difficult to find and you can use red chilli flakes instead (maybe reduce the quantity)
- 30-35 sprouts,
bases trimmed, outer leaves removed
4 tbsp. soft goat’s cheese
- 1 tbsp. olive oil
- ¼ tsp grain mustard
- A dash of milk
- 2 sprigs of parsley
- Black chilli flakes, or red chilli flakes
- If your sprouts need washing, pat them with kitchen paper, making sure they are really dry. Then score both ends, from the top to almost halfway down.
- Mash or blitz the goat’s cheese with the olive oil and mustard. Add milk until a thick drizzling consistency is achieved. Season with salt to taste – fried food takes a lot of seasoning, so make sure that the flavours come through really well.
- Deep-fry the Brussels sprouts at about 165-170C/330-340F, until the outside few layers of leaves are going golden brown, but the inside is still green.
- Drain and tip on to kitchen roll and leave, preferably in a warm place, for a minute or two. Season with fine salt.
- While the sprouts are resting, wash and chop the parsley, arrange the sprouts on a big plate, drizzle with the goat’s cheese dressing and sprinkle with chilli flakes and the parsley. Serve while warm.
The best description I have heard of Brussels sprouts is from a friend of mine - she always calls them fairy cabbages and who doesn’t want to eat fairy cabbages more than once a year…


Fresh produce available weekly
Judy’s Pantry is open every Tuesday from early summer until Thanksgiving in the church’s Sunshine Room from 3-5 p.m. The rest of the year, the pantry is open on the second and fourth Tuesdays of each month, also from 3-5 p.m.
The pantry is open, free of charge, to Cape Elizabeth residents who have limited resources and are struggling to eat healthy food — no paperwork, no questions asked. Participants include those on Social Security or disability fixed incomes, single parents with children, large families with a number of children, and those who have lost jobs or have high medical expenses. Many have special diets requiring low salt, fat, sugar and gluten-free.
Judy’s Pantry is named to honor the memory of Judy Simonds, whose passion was gardening. Judy had been a Cape resident since 1971 before passing away in 2010. The pantry has been operating in the Cape Elizabeth United Methodist Church since the summer of 2010.
Produce donations come from several Cape farms and two community gardens in the Cape — one at Gull Crest and the other at Maxwell’s Farm on Spurwink Ave. Both gardens participate in the Maine Harvest for Hunger program. There are two plots at each garden that gardeners take care of and harvest each week for donations to the pantry. Additional donations come from other gardeners’ plots, as well as from some Cape residents.
Produce from the Community gardens, Imelda’s Garden, Alewives Brook Farm, Green Spark Farm, and Jordan’s Farm are harvested on Mondays and stored in the cooler at Jordan’s Farm before it is picked up on Tuesday’s for the Pantry.
The pantry is helping 25-30 Cape families each week. In addition to the fresh produce, non-perishable items also are available. These items are supplied by:
- Members of the Cape Elizabeth United Methodist Church
- Resident donations in the Lions Club’s box in the IGA lobby and at the church
Food products also are purchased with funds donated by:
- The Cape Lions Club
- The South Portland/Cape Elizabeth Rotary
- Members of the Cape Business Alliance
- And from generous local residents.
Non-perishable items include soups, pasta, pasta sauce, cereal, peanut butter, rice, canned tuna and chicken, juices, salad dressings, and canned fruit. Also available some weeks are paper products, cleaning supplies and pet food.
To help decide how best to use the wide selection of fresh produce, recipes are occasionally available when the pantry is open on Tuesday afternoons.
In season, fresh cut flowers also are available.
The fresh produce is delivered to the pantry early each Tuesday afternoon and then prepared for display by a team of volunteers from the community and church, led by Nancy Miles.
The pantry offered special selections in 2012 for Thanksgiving and Christmas. On the Tuesday before Thanksgiving, special grocery bags, designed by three Cape Girl Scout troops, were filled with foods for the holiday, including cranberry sauce, stuffing, cans of pumpkin and fresh apples, carrots, onions and potatoes. Also available that day were pumpkin and cranberry breads, cranberry chutney and some other holiday treats.
The pantry opened again just before Christmas, offering clients a wide selection of canned goods, non-perishable items and even some Christmas wreaths.
After Christmas, the pantry was open on the second and fourth Tuesdays of each month until early summer, when it again was open every Tuesday.
For Tuesday afternoons from late June through Thanksgiving of 2012, just under 5,000 pounds of produce were donated to the pantry from the community gardens, farms, and home gardens. It was from those donations that individuals were able to go home each week and provide their families with healthy meals.
Thank you to the farmers, gardeners and pantry volunteers who have meant so much to so many!
If you would like to donate non-perishable grocery products to Judy’s Produce Pantry, bring them to the church (280 Ocean House Road, Cape Elizabeth) any week-day or Sunday morning and leave them in the pantry shopping cart inside the front entrance or in the basket by the side door near the chapel.
Thank you for your support!


Crowd Dubai are delighted to welcome global restaurant chain Asha’s Restaurants to our portfolio.
The Asha Restaurants are owned by Bollywood star Asha Bhosle who appears in the Guiness Book of Records as the most recorded artist in the world having appeared on over 12,000 songs. She was also the inspiration for nineties hit Brimful of Asha!
With 7 award winning restaurants across the Middle East and in the UK, Asha’s came to Crowd for a new website and social media support.
Regular readers will know how much Crowd loves working with fine food brands and the Crowd Dubai team recently took the opportunity to sample the menu as part of its seasonal celebrations. With the whole team enjoying this first hand experience, everyone gets a feel for the brand as experienced by its customers which informs our creative direction across all disciplines. Plus we weren’t going to pass up the opportunity for an award winning curry!
Due to launch in March, the new website will inspire customers old and new with mouth watering photography and coupled with Crowd’s social media services, we’re sure that Asha Restaurants will add a few awards for their digital marketing as well as their food.


Welcome to Hangry - the right place for a delicious pie in New Hyde Park, NY! At our pizzeria, you can expect to find outstanding food and service. In fact, that's the very reason why we have so many loyal customers in Nassau County. And we hope you become one of them, too. So, don't hesitate to swing by for a fresh and hot slice. Let's take a look at our selection of flavorsome pizzas. For a start, you can try our classic cheese one, but we also serve more combinations. These include our BBQ Chicken, Penne Alla Vodka, Grandma, and Pepperoni pie, to name a few. Also, if you need to grab some on the go, our pizza by the slice is the right choice for you. Furthermore, we offer fresh appetizers, wings, rolls, sandwiches, and specials. Just check our menu for details and see what fits your taste the most. Feel free to join us for lunch or dinner at any time. Our friendly staff will ensure you have a wonderful experience dining with us. But if it's more convenient, you can also order us for pickup or delivery on Slice!


Bar ¡MUCHO! is a bar with a beautiful terrace and a delicious menu.
We serve delicious burgers, filling salads and a mix between Spanish and Dutch tapas. To top things off, we make some stunning cocktails and tasty deserts!
You can find our menu on blackboards in the bar.
We serve a wide variety of international food. From Lasagna to salads, from club sandwiches to home-made Spanish croquetas.
We change dishes frequently, here is an example menu of our summer menu!
If you have specific requests or are with a group of more than 8 people, please reach out to our team to discuss your menu options! Whatsapp +34 622430373


According to Drewry, the demand to ship food across the ocean has doubled than the usual, which has set a new pace in one of the shipping industry’s hottest markets, the cold boxes, says a report published in WSJ.
The reason it is twofold: Refrigerated containers known as “reefers” can keep food fresh for more than a month, allowing distributors to safely send everything from orange juice to lobsters around the world. In the past, those trips were mostly reserved for bananas because only major distributors like Chiquita Brands International Inc. could afford to hire cargo ships with large refrigerated spaces.
Meanwhile, the growing affluence of the global population, especially in Asia, has boosted demand for more-expensive foods.
“For the growing middle class, basic food like rice is no longer enough,” said Eric Legros, head of reefer operations at French shipping giant CMA CGM. “They want their fruit, vegetables and fresh meat, and that’s pushing the industry to move more and more products under cold management.”
Refrigerated boxes make up 7% of total container volumes, but demand increased by 5% to 6% annually over the past five years, compared with 2% to 3% for regular containers that move almost all of the world’s manufactured goods, according to Drewry.
Containers including reefers move about $4 trillion worth of cargo annually.
Stijn Rubens, a senior supply-chain consultant at Drewry, said fresh produce sailings are showing steady growth, but the market is also supported by relatively new products like orange juice, pharmaceuticals, vaping supplies and candy.
The main reefer trade is from the Southern Hemisphere to the north. Exporters in places like South America, South Africa, Australia and New Zealand move fresh produce to supplement demand in the north during the winter months. The U.S. and Canada are also exporters of vegetables, citrus and other fruit along with meat and seafood, mainly to Asia.
“Ten years ago, you could find strawberries in Denmark for only three months a year. Now, it’s year-round, thanks to reefers, and everyone from the smallest to the biggest shippers can join the supply chain,” said Anne-Sophie Zerlang Karlsen, head of reefer management at Danish operator Maersk Line, the world’s largest shipping company.
One of the smaller customers, Peru’s Sun Fruits Packs SA, last year shipped 700 reefers of grapes to Philadelphia and 220 containers of avocados to Spain and the Netherlands.
“Reefers are absolutely vital to our business,” said Walter Munoz, a Sun Fruits executive. “We can now ship even a single container of fruits to Europe and the U.S. at prices of up to 50% higher than if we sold them to local markets in South America.”
It takes as long as 18 days to ship grapes from Peru to Philadelphia. The fruit “is put to sleep” in a controlled atmosphere that delays the ripening process before it’s distributed to supermarkets across the East Coast.
Until the late 1990s, fresh produce was shipped on break bulk ships—general cargo vessels with big refrigerated spaces—from the production site to a single destination.
Cargoes were usually limited to bananas, with the ships being operated by major distributors like Chiquita. Smaller producers that couldn’t afford to hire such vessels confined themselves to local markets.
Chiquita is gradually shrinking its “Great White Fleet”—ships painted white to prevent the bananas from overheating—and switching to reefers. Earlier this year, it chartered container vessels and ordered 2,500 reefers from Maersk that monitor the atmosphere inside the container and control the amount of carbon dioxide, oxygen and nitrogen to prevent early ripening. Shippers have live visibility of the cargo through satellite tracking.
Benefits for the Shippers
“Reefers helped us build consistency with regular scheduled sailings year round, versus deploying three chartered vessels with apples out of Washington [state] in December and January,” said Tim Clarke, vice president of global sales at Issaquah, Wash.-based Vanguard International Group.
Vanguard ships about 9,000 containers of fruits likes apples, pears, cherries and citrus from farms in the U.S., New Zealand, South Africa and Chile to Asian markets.
Apart from being able to ship to countries around the world, shippers also benefit from low container freight rates from a glut of ships in the water.
Maersk and CMA CGM are looking to expand their business by adding new products that are now moved by air.
“Fresh cut flowers like roses are a big market. We are looking into ways to slow down the blooming,” Maersk’s Ms. Karlsen said.
CMA CGM is breaking into the transport of live lobsters, albeit in small numbers from Canada to Europe. Only 1% of live lobsters are being shipped in reefers.
In the reefer, a filtration system replicates ocean temperatures, oxygen levels and water quality to transport the lobsters.
“We are charging the same price as airfreight, but there is zero mortality rate,” Mr. Legros said. “And the flown lobsters stress out and release ammonia, which you sometimes taste.”
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Whether you’re a new or experienced home chef, the process of learning how to cook a whole chicken may seem like a daunting task fraught with potential blunders (or a dry, overcooked bird). If you often reach for chicken breasts or thighs at the grocery store because an entire chicken is too intimidating, we’d like to tempt you into trying a new skill: cooking a whole chicken. It’s easier than you might expect, economical, and there are so many ways you can use the leftovers!
In this guide, along with a step-by-step video, you’ll learn how to cook a whole chicken and what you can do with it all to reduce food waste.
Why Roast or Cook a Whole Chicken?
Chicken is an incredibly popular animal protein – and the demand is growing globally. In 2000, there were 14.38 billion chickens across the globe. In 2019, that number rose to 25.9 billion and chicken sales reached $192.3 billion.
Chicken breasts are one of the most beloved cuts, accounting for 57% of chicken sales in 2020 in the United States. During the 2021 Super Bowl, Americans chowed down on an astounding 1.42 billion chicken wings. But when you purchase a 12-pack of chicken wings or a couple of chicken legs, what happens to the rest of the bird? Answer: it goes into other processed foods like nuggets and hot dogs.
We aren’t eating whole chickens anymore. In 1962, whole chickens accounted for 83% of sales. In 2014, only 11% of us were still buying whole birds.
Sure, roasting a whole chicken can take additional time and skill. But the benefits are many!
A whole chicken is more economical
Chicken breasts are the most popular cuts, but they’re also the most expensive! Chicken costs vary around the world, but the price per pound is typically cheaper for an entire chicken than a package of individual chicken parts. If you’re looking to save on your food costs, a whole chicken is the way to go.
A whole chicken is versatile and great for meal prep
There are so many ways to use a whole chicken (get the full scoop down below!). Roast a whole chicken to use throughout the week in your meals.
A whole chicken leads to less food waste and packaging waste
When you cook a whole chicken, you can not only use the meat but also save the bones for broth. And if you’re trying to cut down on packaging waste, skipping the styrofoam or plastic trays and opting for a whole bird helps.
A whole chicken can improve your culinary skills
Learning how to cook a whole chicken is a next-level culinary skill and one you’ll take great pride in once you learn how to do it. Roasting a chicken can build your kitchen confidence, and help you discover your inner recipe developer by adding your own seasoning blends and culinary creativity.
If you really want to challenge yourself, you can also explore cutting up a whole chicken yourself if you want to use certain parts right away and freeze the rest for later.
You’re using the whole bird, not just its component parts
A whole chicken can make people squeamish because yes, it looks like a chicken. When we break chickens down into their component parts, it can remove us from their origins and create a sense of complacency (especially if we don’t like to think about how that chicken came to be at the grocery store or on our plates).
Cultures around the world honour the entire animal by using all of it in their cooking. In North America especially, we tend to view certain parts of the chicken, like the breast, leg, thigh or wing, as desirable, while others are erroneously seen as ‘gross’ – such as the organ meats.
In fact, many of the chicken parts that are considered distasteful, like the liver and heart, are incredibly rich in nutrition. Many whole chickens come with the liver, heart, neck and giblets tucked inside that you can use.
*Tip: You can save the heart and liver for pate, or pulse them and add to recipes along with ground meat (burgers, meatballs, etc.). Necks and giblets are great for broth.
A whole bird helps us recognize and appreciate the entire bird, and be grateful for the nutrition it provides.
Culinary nutrition Benefits of Chicken
Chicken is rich in:
- Protein, which is an important macronutrient for muscle growth, healing and repair, immune health, energy levels, blood sugar balance, and enzyme and hormone production
- B vitamins for energy and stress support, particularly B3, B6 and B12
- Essential fats, including anti-inflammatory omega 3s
- Selenium, an antioxidant that also helps with the thyroid
- Heme iron for energy levels and red blood cell production
- Choline, which supports the brain and nervous system
Chicken is also grain-free and is in line with a number of popular diets including Paleo, AIP and keto.
Dark Meat Vs White Meat
For decades, nutrition experts recommended skinless white meat because it was considered ‘healthier’ than dark meat due to its lower fat content. This lines up, of course, with the general sentiment throughout most of the 20th century that fat is a ‘bad’ food. Now, we know that fat isn’t to be feared.
Dark meat is rich in the vitamins and minerals mentioned above, and recent research shows that dark meat doesn’t elevate cardiovascular disease risk. One study discovered that in women with high cholesterol, taurine – an amino acid in dark meat – is protective, and those with greater taurine levels were 60% less likely to develop or die of cardiovascular disease.
What Type of Chicken Should I Get?
At the Academy of Culinary Nutrition, we advocate for plant-rich diets and quality matters when choosing animal products. We opt for purchasing meat from farmers that take animal welfare, human health and environmental sustainability into account.
Whenever possible, we like chickens that are:
- grass fed
- free range
- pasture raised
- raised with no added hormones or antibiotics
Evidence indicates that the way chickens are raised – particularly organic and grass-fed practices – can lead to chickens with a higher nutrient value and lower amounts of harmful, antibiotic resistant bacteria and is more beneficial to animal welfare.
Confused about meat labels? Check out this guide to what all those terms on animal products mean.
Best Cookware for Roasting a Whole Chicken
Safe, healthy cookware is important if you’d like to cook a whole chicken. There are a few different options you can use, including:
- a stainless steel roasting pan
- a sheet pan
- cast iron
- a glass baking dish
- an Instant Pot (then crisp it up in the oven)
Do you like the idea of whole food, from-scratch cooking, but think it’s impossible to achieve with a busy life? The Culinary Nutrition Expert Program can help you build your kitchen confidence and learn to make recipes that support your health, your family’s health or the health of your clients.
Chicken has a naturally neutral flavour, making it practically a blank canvas when it comes to seasoning. Any of your favourite seasoning blends, marinades, sauces, or fresh herbs, will work. The key to seasoning your whole chicken is adding your herbs and spices underneath the chicken skin.
Some of our faves to get you started:
- Garlic, rosemary, thyme and lemon
- Turmeric, ginger, cumin and coriander
- Salt and pepper
- Parsley, basil, oregano, lemon and salt
- Smoked paprika, cayenne, garlic powder, onion powder and salt
- Ginger, gluten-free tamari, sesame oil, lemon, sea salt
- Sage, marjoram, oregano and thyme
Another fantastic way to flavour chicken is to use a brine, which helps to keep it moist.
low Waste Tips: How to Use Up All That Chicken
You’ve cooked a whole bird – now what? There are endless possibilities for what you can do with the meat.
When the chicken is out of the oven and has rested for a bit, you can certainly slice it and serve alongside your favourite side dish for a tasty family roast dinner. Otherwise, you can chop or shred the meat to add to:
- Chicken pot pie
- Tacos or enchiladas
- Fried rice
Once you’ve finished off the meat, pop your carcass into a large pot, slow cooker or Instant Pot and make chicken broth. Learn the ins and outs of making bone broth here.
how to cook a whole chicken
Our global team of Culinary Nutrition Experts is jam-packed with talent. We asked Amy Stoddart, a trained chef, to show us all how to cook a whole chicken simply. You won’t believe how easy it is to cook a no-fuss, tender chicken that everyone can enjoy.Print
You can do this. Give cooking a whole chicken a try!


Adan Claros has lived in the United States for about 14 years.
Back in Bolivia, his country of origin, he successfully run a full service of Italian restaurant called “Montecatini” for 10 years, until local politics became really bad and he decided to move to the US. Passion for cooking and for being involved with different techniques in the food service industry has been his mayor love and strength throughout time. Within the years spent in the United States, Adan has worked in food chains like Pizza Hut, as waiter at the Mayfair House Hotel in Coconut Grove (FL), as Chef at Partie in Fontainebleau Hilton in Miami Beach and at Hyatt Hotel in Fort Lauderdale (FL). When he moved to Georgia he became the Sous Chef in one of the Nordstrom restaurants.
Back in Florida in 2004 he decided to take his career another level. He attended Johnson & Wales University, College of Culinary Arts and Hospitality. In Johnson and Wales he mastered and learned many food techniques from different parts of the world, as well as the science behind every ingredient. Working with ethic, passion and dedication in everything he creates has been the driven engine in the pursuit of excellence.
Elena moved to Florida 13 years ago from Tegucigalpa, Honduras.
At first she was not really into the food industry, working for many years in different companies such as Direct TV and Dish Network. Then she decided to make a deep change to her life, she wanted to study for something that she liked, that she could enjoy and that could be fun, but also that could assure her a job for her future. She just didn’t know what she was looking for yet. In 2004 she apply to Johnson & Wales University in North Miami where for 2 years Elena studied History of Food, Science behind the making of food, Textures, Matching Food with Drinks, Nutrition, Hospitality Management, Cost Control and many more aspects of running or working in the food industry.
There is Strength in Numbers
Adan and Elena met together in 2006 at Johnson & Wales University. They shared a few classes together, eventually they started working in the same Hyatt Hotel and they finally graduated at the same time. Elena explains that it’s been Adan’s big smile, his being friendly and always ready to help their classmates with questions or homework, since he had been working in the food industry for the longest time, that turned their friendship and passion for food into love for each other.
“Our Family has a hard time eating out. My children are way too picky, Adan and I always study what we eat and talk of all the ways that we could make our meal much better. So you see, there are not that many places that we can go out and eat a decent meal with fresh ingredients and at a reasonable price. We decided that it was time to have our own restaurant so we can eat fresh, clean and share it with the community. Bistro “C” is a family restaurant were you will find different food items from around the world, from Beef Schnitzel, Moroccan Salmon, Chicken Club Panini, to French Pepper Beef Medallions as well as breakfast items that include homemade Biscuits or Breakfast Croissants. Why the name of Bistro “C” ? My husband’s last name is Claros, so I wanted a name that represent us and our children. If you ask my husband, he would tell you that the letter “C” is for Canton/Cherokee, so we are still working on an agreement. 8 years later they open BistroC together, supported by the strength of their 3 beautiful children, one young girl and two little boys.The girl who is our beautiful princess, she is 6 years old; a boy who is 4 years old; and a boy who loves been the center of attention. We love our family dearly even though it can be very challenging at times, we would not change our life with anybody else… ”
Come to visit our restaurant and give us the opportunity to serve you, so that you can enjoy our food as much as we do. Bon-appetit!


Team Breakfast, Brunch, or Lunch?
Are you team breakfast, team brunch, or team lunch? Personally, I’m team brunch. It’s the best of both worlds! Anywhere I can get pancakes AND mac and cheese at the same time gets my seal of approval. Whether you’re a hardcore brunch fan or just looking for a way to prolong the weekend, Whitewater has some great options for you.
841 offers brunch on Sundays from 9am to 1:30pm. Their specialty brunch menu is sure to please everyone in your party!
Second Salem also has a weekend brunch featuring delicious Bloody Mary’s. Brunch starts at 10am on Saturdays and Sundays.
Jessica’s is open 6am-3pm Monday through Thursday, 6am-9pm on Friday and Saturday, and 7am-3pm on Sunday. They have a large menu with breakfast items that are available all day, as well as a wide variety of choices for lunch and dinner.


Exploring Victoria’s culinary world can be interesting and for visitors to our city it is always a big guess. So, we will from time to time report on our experiences with restaurants in Greater Victoria. Following is a review of what we discovered over the last two weeks.
My visiting daughter has severe food allergies and my wife tries to eat ‘gluten free’. After our search, Nourish seemed like it would fill the bill and indeed we were not disappointed.
Nourish Kitchen & Cafe was created to simplify healthy eating & support active lifestyles and now operates two unique locations, Nourish in the Garden (at the Horticultural Centre) & Nourish in the Harbour (just 2 minutes from the Inner Harbour). The owners have strong beliefs when it comes to growing & sourcing the products they use and they take great care in the details of the experience and promise that: guests will get lost for a moment of time; will eat meals with an abundance of seasonal ingredients and flavours; will be spoiled with the high quality foods prepared for rich nutrient density; will enjoy every minute you spend at Nourish; and will leave feeling better than when they arrived. We experienced all of that and were happy campers when we left. We have been there several times and every time we were delighted with the quality and taste of the food. It was a beautiful September day so we decided to sit outside on the patio. However, it is fall and those pesky wasps started showing up, so we moved inside. The Gardens at the Horticultural Centre are beautiful and all the plants are labelled so you can learn about them. Before or after your meal, check out the gardens. This is a great place to get some high quality food from people who love to welcome and serve you. Enjoy and be “Nourished”. Visit their website for details.
Sleeping Beauty Pan Cakes, Pad Thai, Pan cakes, Carrot Cake, Pancakes with bacon and poached eggs (clockwise)
Salty’s Fish & Chips
I recently had a craving for halibut fish and chips. I approached a “Salty’s” restaurant and decided to give it a try. There are chains of fish and chips all over North America and many disappoint! To my surprise the fish was sublime. It had a light batter and it was cooked to perfection and the size was ample. The coleslaw was fresh and delicious as well and there was an ample supply. I told the friendly young waitress that I liked my fries well done and crispy. They were anemic looking and far from crisp. They were more limp than crisp. I have had this problem a number of times at different restaurants. Maybe lots of people like limp, anemic french fries, but I am not one of them. Even when requested, some chefs just can’t bring themselves to creating what the customer wants. I am not sure if this is a problem with the timing of the meal and the chef can’t figure out that the fries could be put it a few minutes ahead of the fish. The meal seemed a bit pricy as well, but perhaps the price of halibut is up, everything else is.
2-Piece Halibut & Chips with Coleslaw
The last visit was a birthday celebration and I chose Moxie’s because I know they offer gluten-free options for my wife. Well operated restaurants like Moxies produce special menus for people with gluten-free and allergy restrictions. This is very smart. The inside of the Victoria Moxie’s is very well decorated with high ceilings. It has a spacious feel. The staff was very attentive. As it was my birthday, I wanted to see if they did anything special for people celebrating birthdays. I dropped numerous hints to our waitress. It seemed like she was trying to ignore the hints, so I guess Moxie’s does not recognize special events! Moxie’s is another large chain restaurant, but I think it is one of the better ones. We have always had decent meals at Moxie’s. The prices always seem reasonable and the food is delicious. There was a bit of confusion over the drink that I ordered, however that was corrected immediately and in a very friendly and accommodating manor. “Making it right” is a nice business practice. I would certainly recommend Moxie’s to visitors to Victoria. Moxie’s is just minutes from most downtown Victoria tourism services. Check it out and take a look at their on-line menu.
Red Thai Curry Bowl with Jasmine Rice (top right), Slow Roasted Baby Back Ribs (Bottom left)
Salted Caramel & Pecan Cheese Cake, Chipotle Mango Chicken, Trio of Deserts (taster)


Online Ordering by Chinese Menu Online
Served with Steamed Jasmine Rice
Bamboo shoots, red and green pepper, onion, mushroom, carrot, green beans, potato, broccoli, basil in curry sauce
Chicken, beef & jumbo shrimp
½ Lobster, scallop, jumbo shrimp and crab meat
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China Garden - Mechanicsburg
2151 Fisher RdMechanicsburg, PA 17055


Wednesday December 23 - 1 - 3pm Central Time
email Marti for login info!
I was chatting with one of my sisters the other day and the topic of the 2020 holiday season naturally arose. We reminisced a second on the good ol' days then marched through that right on to what to do for this year's festivities. The idea of having a cookie baking zoom call popped into my head which lead me to research how to decorate sugar cookies using royal icing, which lead me to offer a quick cookie decorating demo in an open house zoom event!
I'll be live with cookies and decorating supplies painting away during this 2 hour open zoom call. Drop in any time during the 2 hours and say hi, or plan on being there the full time while we decorate cookies together! I'll be using royal icing on pre-cooked home made sugar cookies. I may use the piping and flood method as well as painting some in a water color fashion. Below are recipes and suggested supplies in case you want to join me in the creativity! Come on - It'll be fun!
And no, you don't have to decorate cookies - you can just pop in and say hi!
Basic Sugar Cookie Recipe
1 ½ cups butter, softened
2 cups white sugar
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
OPTIONAL: 1 T organic lemon zest
Step 1 In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Step 2 Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Step 3 Bake 6 to 8 minutes in preheated oven. Cool completely. ——
Tips for making awesome sugar cookies
START YOUR DOUGH WITH COLD BUTTER.
It takes longer to soften in the mixer, but once you mix it with the sugar, it will be good to go. Then again, if your butter is soft you just have to refrigerate your dough a little longer, no big deal.
MEASURE OUT DRY INGREDIENTS IF POSSIBLE
One of the reasons cookies get too dry or crisp may be because there’s too much flour in the dough. Sift before measuring! Don’t have a sifter? Just push through a strainer using the back of a spoon.
DON’T OVER MIX!
Beat your dough at a low-speed until the flour is incorporated. This is a common tip for any baked good. Since you will be handling the dough as you roll it out, you don’t want it overworked from the start.
DON’T SKIP OUT ON THE REFRIGERATION TIME
A good dough needs at least 15 minutes to 1 hour in the refrigerator depending on the recipe and how soft your butter was to begin with. This allows the dough to stiffen, which in turn makes it easier to roll out, just like a pie crust recipe. The good thing about sugar cookie dough is that you can actually prepare it in advance and freeze it! This is a huge time saver!
A WELL-FLOURED SURFACE
Use a silicone baking mat or a large piece of parchment paper (tape down the corners). Toss a small handful of flour before you roll out the dough. Use a pastry brush to brush away any excess flour. I bake my cookies on a silicone baking mat (preferred) or parchment paper.
ROLL OUT THE DOUGH IN SMALL BATCHES
Your dough may need about 10 minutes to rest after you take it out of the refrigerator. Form it into a disc. It is always easier when you have a manageable amount of dough. I recommend about a softball size or less. You can roll it out two, maybe three times before it get’s too soft. Re-refrigerate if it’s too soft.
Best Royal Icing recipe
¼ cup warm water
1 tablespoon light corn syrup
¼ teaspoon almond extract (or lemon or orange)
3 cups confectioners' sugar, or more as needed
Stir warm water, corn syrup, and almond extract together in a small bowl until corn syrup and extract have dissolved. Place confectioners' sugar into a separate bowl and add liquid ingredients. Beat with an electric mixer on low speed until royal icing is smooth. Store in a lidded container for up to a week; stir thoroughly before using.
For thick icing, which you will need for outlining and details, add more sugar until icing is quite thick. Icing can be thinned with a few drops of water to make a glaze for filling in outlines or dipping cookies.
Icing hardens into a shiny glaze quickly.
Keep stirring your bowl of icing as you work with it.
To Dye the icing
Use gel colorants or adjust the water to accommodate the more liquid dyes.
This is a good starter set
Mix separately in small bowls.
Specialty Supplies needed for piped icing designs
to paint your designs rather than pipe them on you’ll need cookies already iced with a white royal icing fully dried
Use The Dyes like water color paints!
1/4 - 1/2 cup of vodka or other clear alcohol to thin the gel dyes and to clean your brushes in between colors
clean (preferably new) water color style paint brushes
a plain white plastic or styrofoam pallet (can use a cleaned produce tray or similar)


“The Home of Winning Connoisseurs”
The BS Hospitality Management (formerly BS Hotel and Restaurant Management has become the flag bearer of St. Anne College Lucena, Inc. For being the recipient of the Plaque of Recognition from the Provincial Council of Quezon for bringing honors and prestige to the province of Quezon.
By taking our BS Hospitality Management program, you can discover an extraordinary learning adventure through local and international immersion programs, powered by strong industry linkages.
At present, the majority of our graduates are engaged in hotels, restaurants, world cruises, academe, and are successful entrepreneurs.
Why Choose St. Anne College Lucena’s BS Hospitality Management Program?
You will be a proud student of a world-class BS Hospitality Management program.
AWARD/ HONORS RECEIVED BY THE INSTITUTION
(International/ National/ Regional/ Local)
|National Food Showdown||Overall Philippine Champion/ Sweet Revenge Champion||National||2018|
|Goldilocks Intercollegiate Cake Decorating Challenge||Overall Winner/ Champion (Presidential Trophy)||Goldilocks||National||2017|
|Goldilocks Intercollegiate Cake Decorating Challenge||Overall Winner/ Champion (Presidential Trophy)||Goldilocks||National||2016|
|Food and Hotel Asia Culinary Challenge Singapore 2016||Silver, Weddingg CakeSilver, Dress the CakeBronze, Culinary,||FHA-Singapore||International||2016|
|Food and Hotel Asia Culinary Challenge Singapore 2014||Gold, Wedding CakeBronze, Dress the Cake||FHA-Singapore||International||2014|
|Food and Hotel Asia Culinary Challenge Singapore 2012||Gold, Wedding CakeSilver, Two to Tango Culinary CompetitionSilver, PralinesBronze, Dress the Cake||FHA-Singapore||International||2012|
|Hong Kong International Culibary Classic 2011||Bronze, Wedding CakeBronze, Amuse BoucheBronze, Plated Desserts||HOFEX-Hong Kong||International||2011|
|National Food Showdown||Overall Winner/ Champion (Presidential Trophy)||National Food Showdown||National||2011|
|Chefs on Parade||Chefs on Parade (Golden Plate Awardee||Chefs on Parade||National||2011|
|Goldilocks Intercollegiate Cake Decorating Challenge||Overall Winner/ Champion (Presidential Trophy)||Goldilocks||National||2011|
|COHREP Skills||Overall Winner/ Champion (Presidential Trophy)||Council of Hotel and restaurant Educators of the Philippines||Regional||2010|
|National Food Showdown||Recipient of Awards of Excellence||National Food Showdown||National||2009|
|National Food Showdown||Overall Winner/ Champion (Presidential Trophy) Recipient of Plauqe of Recognition from the Provincial Council of Quezon, bringing pride and honor to the Quezon Province||National Food Showdown Provincial Council of Quezon||National Regional||2008 2008|
|COHREP Regional Skills Competition Season 3, Calamba, Laguna||Top Awardee:Champon, Cake DecorationChampion, Pasta CookingFirst Runner-Up, Mocktail||Council of Hotel and restaurant Educators of the Philippines||Regional||2006|
|16th ASEAN Skills, Olympic, Brunei, Darrusalam||Diploma of Excellence in Culinary||ASEAN Skills Olympics||International||2006|
|COHEREP, Region 4||Champion for Mocktails||Council of Hotel and Restaurant Educators of the Philippines||Regional||2005|
|Chefs-on-Parade||Consistent Recipient of Medals of Excellence||Chefs-on-Parade||National||1995-2005|
|TESDA National Skills Competition, Naga City||Diploma of Excellence||TESDA||National||1995-2005|
|New Asia Cuisine Culinary Grand Prix, Luzon Finals||Champion||New Asia Cuisine Culinary Grand Prix||National||1995-2005|
|New Asia Cuisine Culinary Grand Prix||Second Place First Place, On-the-Spot Edible Centerpiece Making, Center Plan, Philippines Third Place, Catering , Cater Plan, Philippines||New Asia Cuisine Culinary Grand Prix New Asia Cuisine Culinary Grand Prix New Asia Cuisine Culinary Grand Prix||National National National||1995-2000 1995-2000 1995-2000|
You will be prepared for a career that allows you to travel and work around the world
Access to local and international network of successful alumni and hospitality partners
Diverse Local and International Practicum Programs
Well-equipped Instructional Facilities and Laboratories
Industry-Based Curricula and Renowned Faculty and Mentors


In the past, I have been guilty of yo-yo dieting. This seemed to always work for me, (when I was younger!) however, now I have reached the fine age of adulthood, I learnt how bad this is for not only my body and skin but also has a deep impact on my hair. A healthy balance between hair products and what we eat, can give us hair envy results.
I started reading what foods can help with different hair problems. Start your healthy eating today!
Our hair is made up of protein, so if you’re not eating enough protein this could lead to an iron deficiency and subsequently hair loss. So what your hair needs is vitamin C. The best foods to eat are:
Spinach, Greek yogurt, salmon, cinnamon, oatmeal, guava, eggs, lentils, oysters (for the exquisite palette), liver, nuts and seeds, pak choi, sweet potatoes and hailbut. Alone with all these ingredients you can create a tasty and enjoyable meal. You will notice a result within a few weeks of eating these foods. Of course, seek advice from your GP if your losing too much hair, as this maybe a sign of anaemia or possibly another deficiency. We recommend using the Kerasilk Repower range to help combat hair loss (speak to a member of staff for more details)
Eating excess salt and sugar can lead to a dry flaky scalp. The best foods to prevent this are: salmon, beef, prunes, green tea, carrots, eggs dark green leafy vegetables, bell peppers, whole grain, shrimps, blueberries, sweet potatoes, pumpkin seeds, lentils, walnuts, green peas and cottage cheese. Over washing with the wrong products can make this worse, we recommend KMS Head Remedy.
Lifeless hair is a regular problem I hear in the salon, it’s hard to find a specific causes of lifeless hair so we always suggest aiming to eating your five a day and drink plenty of water. A must product is our Moist Repair Range.
The team at Tana-B are always here to answer any questions about your hair and its health. We always recommend a free product consultation to make sure you are using the correct products in the correct way. Look out for salon offers!
Have beautiful hair inside out


Unless I’m entertaining at home, I tend to eat really simply. Certainly on these hot Summer nights, it tends to be raw and salad focused. This is what delights me so much about the self-service cafes. Yes they’re a little more pricey than you’d expect, however it means that you can indulge in a plethora of dishes without having to worry about the fuss of preparation time. When I prepare food at home, i’ll probably only have two or max three movements on the plate. In the last two weeks I had the pleasure of sampling two of London’s self-service vegan restaurants, and I can really see the appeal. It gives you the opportunity to really go to town on your selection, sampling a bit of this or a bit of that from both hot or cold options.
Ethos Restaurant in Oxford Circus was a pleasant surprise. Probably catering more to the lunchtime crowd than dinner, it wasn’t particularly packed when i went to meet a friend post work. Everything is priced by weight, which always gives me mild anxiety as I know that’s not going to deter me, even though it really should. You receive a top up card when you arrive which the team update with your plate’s weight, before you sit down to eat. You pay for the plate once you’re done.
It reminds me of the pay per kilo restaurants in Rio de Janeiro, although you tend to pay for everything upfront rather than post meal. I like this style of eating out, but i much prefer the Brazilian price point. At £13.50 for my plate of food, it doesn’t come cheap, so not somewhere I’d visit frequently, however everything I sampled was delicious and freshly prepared, plus the smoothies were also refreshing too.
By Chloe in Covent Garden offers more of a twist on fast food burger chain, with their at the counter ordering system and collection point. There is a large range of made to order dishes including British favs like Fish N’ Chips, Mac N’ Cheese to Burgers and Brunch. Absolutely everything on the menu is Vegan. I met a friend for lunch, and the place was pretty packed, but we did manage to grab a table, all be it a tiny one, though we had swings for chairs so can’t complain too much.
I opted for the the Quinoa Taco Salad, a tasty bowl of chopped romaine, spicy Seitan chorizo, black beans, sweet corn, avocado, tomato, tortilla strips, tofu créma, agave-lime vinaigrette, my friend went for the Mac N’ Cheese consisting of sweet potato cashew cheese sauce, shitake bacon and almond parm.
The salad was really moreish. I wasn’t sure what to expect from the mock meat ingredients, however the spicy Seitan chorizo was really tasty and rich in flavour. It was a good sized portion too, unlike so many salads these days. When you’re eating plant based you don’t want to scrimp on ingredients as you’re just left feeling hungry. There was a great balance of protein and carbs on the plate.
I’ve read some mixed reviews of By Chloe in the past, perhaps people don’t really get that fast food feel of the place. I didn’t even realise it was self-service until I arrived. Personally I really liked it. I don’t think the food is trying to be pretentious, I think it is hoping to be accessible to a wide variety of people, plus it is a little more affordable than Ethos so can’t be all that bad.
Both these places are perfect if you need to refuel on your own, or if you’d like an early evening dinner with friends. Probably slightly too casual for a date location, although you’d both probably really enjoy the food.Art Eats, By Chloe, Delicious, EEEATS, Ethos, Healthy, London Restaurants, Plant Based, Plant Based Dining, Tasty, This Is London, Vegan, Vegan Cafes, Vegan Cuisine, Veganuary


In Milan we got into the groove of catching the metro, ordering espresso and vino rosso. In Sicily we’ve conquered driving, well on the motorway anyway! We’ve filled up with diesel, got cash out and visited the laundromat. Today we adopted the afternoon siesta. We may have all the skills we need for the next 6 weeks in Italy.
When it comes to food we’re still working things out. Putting the 15-year old aside (he needs regular feeding), we feel constantly full. At breakfast there’s all sorts of cheese, meat and egg, lots of fruit, croissants, pastries and even cakes and flans. I do sweet. The boys do savoury. Today we shared fish and chips for lunch. Ambrose was keen for a taste of home. It was the best fish and chips I’ve ever tasted.
A traditional Italian meal is made of the antipasti, primi piatti, secondi piatti with or without contorno or insalate, and the dolce. I have no idea how they fit it all in. The most we’ve ever managed is a primi or secondi each with an insalate to share.
We wandered through the food street market today. I’ve never seem pomegranates so big or tasted pistachios so good. I can see we’ll be needing to do the “jeans” test regularly.
I’m loving the architecture; the colours, the patterns, the textures and the “oldness” of it all. Nothing is perfect yet it is all so beautiful. I can’t seem to walk 100 metres without taking a photograph.
The album is going to be good; a source of inspiration for a long time to come.


Bounty on the Bricks
Athens, Ohio's Bounty on the Bricks, is an annual fundraising dinner presented by The Athens Foundation. All the proceeds from Bounty on the Bricks go directly towards enhancing capacity for regional food. This is done through donations to the Southeast Ohio Food Bank. The SE Ohio Foodbank & Kitchen, a division of Hocking Athens Perry Community Action, provides access to affordable, quality food resources to those individuals, organizations, and other entities seeking to mitigate food insecurity and promote good nutrition in an efficient, eco-friendly, and sustainable way.


A Word about Dalmatian Couisine
As in most of Dalmatia's cities and townships, when you stroll down the Cavtat Riviera and glance over the restaurants' (restoran or konoba) menus, you will find that fish and shellfish prepared with olive oil, garlic, parsley and other herbs top the menu.
What to Taste in Cavtat
For hors d'oeuvre try prsut (Dalmatian smoked ham), mušule or dagnje (mussles) or salata od hobotnice (octopus salad). If you decided to forgo the Chef's special of the day and you are not exclusively a meat-lover, you may want to try an authentic meal such as škampe na buzaru (shrimps cooked in their own sauce) or brodet (robust fish soup). Grilled white or blue fish is always on the menu and a fine choice as well.
Some restaurants offer food prepared in a traditional way. Ispod peke meals are cooked beneath a metal dome buried in glowing embers and, speaking from experience, are delicious.
Lot of folks enjoy a drop of wine with their meals. Recommended fullbodied reds are Dingač and Plavac, while the whites include Pošip, Grk and Konavosko Zlato.
For dessert, if the traditional dubrovačka rosata (a uniquely prepared caramel custard) does not meet your taste buds well, you can always go with Prošek (rich and sweet dessert wine made from sun-dried grapes, ice-cream or crapes.
Looking for Cavtat's best?
Restaurant Leut is one of the most characteristic and best-known Dalmatian restaurants in the region of Dubrovnik. It is situated in the old centre of Cavtat, on the famous Cavtat quay in the vicinity of the sea. It was established in 1971 and is considered to be the family restaurant with the longest gastronomic tradition on the Adriatic.
In its abundant forty-year history, Leut has hosted a large number of Croatian and international politicians, entrepreneurs, actors and celebrities.


At Royal Crescent Gardens, our residents are at the forefront of every dining experience. Meal planning is done by our Chefs, accommodating our residents' dietary needs, and we pride ourselves on providing delicious, heart-smart meals prepared fresh daily in our dining room.
Lunch and dinner are served daily. Fruit, muffins, juice, coffee and tea are also available every morning. Family and friends are welcome at meals (with notice) for a nominal charge.
Royal Crescent Gardens offers a four-week seasonal menu plan reviewed by a registered dietitian.


Beef & Tapatio
$1.29 in stock
1 new from $1.29
$0.89 in stock
1 new from $0.89
Tabasco Sauce Keychain - Includes Mini Bottle of Hot Sauce.(1 Pack, Black)
$11.88 in stock
1 new from $11.88
- Love the convenience of the Sriracha Mini Keychain Combo Pack but prefer the taste of McKilhenny Tabasco hotsauce? Here's your answer: A portable way to add flavor wherever you are.
- Includes authentic Tabasco sauce in glass mini bottle, silicone carry case and aluminium carabiner clip so you're always ready for Bloody Mary's, Tacos, Steak or whenever regular condiments like ketchup just will not cut it.
- Miniature bottle can be refilled with Tabasco, Texas Pete, Franks Louisiana, McIlhenny, Chipotle, Ghost, Szechuan or any other liquid red or green mild or hots pepper sauces.
- For your own user or as a gift set. Includes coupon for 25% off refill small bottles.
- Big flavors in a little bottle. Add a little spice to every meal with the portable Tabasco Sauce holder. Big flavors in a little bottle. Add a little spice to every meal with the portable Tabasco Sauce holder. A fun holiday gift or stocking stuffer for any hot sauce lover.


In StockIn StockOut of stock
This Tray/Cutting Board can be used on both sides and thus combines the function of a tray and bread cutting board in one: when cutting bread and rolls, the crumbs are caught in the grooves. Once turned, the tray has a slightly raised edge, which underlines its function as an elegant serving tray.
Care Instruction: Care of solid, untreated oak: If the product is to be used with food we highly recommend treating the wood with oil. This protects the wood from discolouring and ensures that food odours and bacteria do not stick to the wood surface. We recommend sunflower oil for this purpose. The serving trays can be rinsed with warm water. However, it is not recommended to soak them in water as this may lead to cracks in the wood.
Size: H2 x W25 x L40 cm


NYPA STYLE RESORT CAMIGUIN
"La cucina non è mangiare.
E' molto, molto di più.
Cucina è Poesia"
- Heinz Beck Chef -
The SAPORE's cuisine is a set of small details for a great taste
Savour our authentic homemade Italian cuisine with a fusion of Asian ingredients and recipes.
Our menu "a la carte" change every day and every day you can taste a different dishes & flavours.
Vegan & Vegetarian options play a significant role in our cuisine.
If you are celiac, lactose intolerant or you have any kind of food allergy, please inform us in advanse and we can do a tailor made menu for you.
RESERVE YOUR LUNCH or DINNER with us.
7:00 am to 11:00 am
11:00 am to 1:00 pm
(Last order 12:45)
6:00 pm to 9:00 pm
(Last order 8:45 pm)
7:00 am to 9:30 pm
We serve a genuine and healthy breakfast with centrifugal of fresh fruits/vegetables and homemade bread, jam, pancake, cake, yogurt, croissants and more...
We have a limitate menu for lunch. Sandwiches, home-made pasta, fresh vegetable salad, fruits salad.
If you want eat the real Traditional home-made Italian food (fresh pasta, ravioli, Italian gnocchi , sauce, delicious second course of seafood, fish or meat), you'll may come for the dinner.
WE WAIT YOU!
We like & try to use only fresh ingredients from the market (fish, vegetables & fruits) for tasty and genuine food.


and I didn’t care.
It was delicious.
The “New Nordic Cookout” event at the Union Square Greenmarket gave me a chance to taste some of the food you might eat at Noma Restaurant in Copehagen for FREE. As a special treat, Noma’s chef, Rene Redzepi was interviewed by Dana Cowin, Editor-in-Chief of Food and Wine Magazine. I licked my fingers and listened.
Noma in Copehagen
Rene Redzepi: I want to tell you a story about a shitty carrot. (Yes, folks that is the word he used). We wanted to experiment with a carrot that stayed in the ground for two years. We had a very harsh winter in Denmark…lots of snow, the ocean was frozen, what food could we use to make a dish.
We decided to treat this shitty carrot like it was a piece of Wagyu beef. The carrot turns black when it is removed from the ground after two years. It’s mealy and starchy. The challenge was to figure out a way to treat this vegetable and make something. We added butter, spices, herbs, roasted it for 2 hours, turning it, adding more butter and herbs. The outside became crunchy and the inside was firm.
And that is why you go to Noma.
RR: We delve into the landscape. We are interested in trees as ingredients. Our Christmas tree in Denmark is the Spruce Tree. We are experimenting with drying it, to extract the essence of the tree – it has tremendous citrus aromas. We have used a traditional process to infuse the spruce flavor into oils, salts and sugars.
Vermonters have been using maple tress to make maple syrup, butter and sugar for over a century, but I am pretty sure we haven’t explored the Spruce tree yet!
we do not eat for pleasure.”
Just to finish that thought. Cowin asked Rene Redzepi what ingredients he was exploring at the moment.
The answer: TRASH
We are trying to understand how to make a dish
out of the food we normally throw in the bin, like fish eyes.
The word for food in Danish is MAD. This all did seem a little MAD. But if the proof was in the food I was tasting, I wish I could always be MAD.
The Danish chef Adam Aamann-Christensen, owner of the Copenhagen restaurant Aamann’s was also cooking at the New Nordic Cookout.
Book a December table reservation between now and November 30 and receive a complimentary piece of smorrebrod together with your choice of a glass of Aquavit or dessert with your smorrebrod purchase. Telephone: 212-925-1313
The Nordic Food Lab is project of Rene Redzepi
The purpose of Nordic Food Lab is to:
– Explore old and adapted new techniques and raw materials with relevance to the New Nordic Cuisine. The work must be methodical and systematic when various themes are analyzed, however without a distinct research purpose.
-Communicate the achieved results to an advisory board, sponsors and stakeholders in relevant media for the benefit of the entire Nordic region.
– Develop recipes for use of Nordic raw materials and processing techniques with relevance for both restaurants as well as good industries.
In the Nordic Food Lab, Redzepi was been exploring uses for seaweed. He said for centuries the Japanese have used seaweed for many purposes, “in Scandinavia, we are surrounded by water, but we have never used seaweed as a food source”. Through the Nordic Food Lab we produced a cheese with seaweed. The seaweed tastes like coriander. A Danish cheese company is now producing this cheese.


- 2-3 cups of cubed boiled potatoes
- 1/2 cup of finely chopped onions
- few cauliflower florets (optional)
- 1/2 cup of green peas
- 1/4 cup of chopped green coriander
- 2 teaspoon coriander powder
- 1 teaspoon cumin powder
- two-three flour tortillas
- add red chili powder and salt according to taste.
- oil for frying
- Take some oil in a pan. Fry the onions to golden brown.
- Put cumin and coriander powder and fry for another minute.
- Add the boiled potatoes and green peas. Add salt and chilli powder according to taste. Stir for 10-15 minutes.
- Stir in the chopped green coriander leaves and stir for another minute or so. Your filling is
- Now cut the flour tortillas lengthwise, put the filling, roll it in the shape of a triangle and seal
- the edges with a flour and water paste. Your Samosa is ready.
- Heat some oil in a deep pan. Fry your Samosas to light golden brown and serve hot with Mint Chutney or any other Chutney.