Fast food consumption is out of control---and it could be blunting children's brains
Researchers at Ohio State University used data from a nationally representative sample of some 11,700 children to measure how fast food might be affecting their performance in class. The study measured how much fast food the children were eating at age 10, and then compared the consumption levels to test results in reading, math, and science three years later.
What they found is that even small increases in the frequency with which the students ate fast food were associated with poorer academic test results. Habitual fast food eaters—those who ate fast food daily—saw “test score gains that were up to about 20 percent lower than those who didn’t eat any fast food.”
The connection held true even after the researchers took into account more than a dozen other factors about the children’s habits and backgrounds that might have contributed to the association between fast food consumption and poorer academic performance, including fitness, broader eating habits, socioeconomic status, and characteristics of both their neighborhood and school.
“Our results show clear and consistent associations between children’s fast food consumption in 5th grade and academic growth between 5th and 8th grade,” the researchers wrote. “These results provide initial evidence that fast food consumption is associated with deleterious academic outcomes among children.”
More than half of the students the researchers observed ate fast food between one and three times a week, and nearly three quarters of them ate fast food at least once a week.
“Fast-food consumption was quite high in these students,” Kelly Purtell, the study’s lead author, said in a statement.
While the study observed children’s eating habits in 2004, and therefore could point to fast food consumption levels that are no longer representative of current trends, there’s reason to believe little has changed. Nearly a third of American kids between the ages of 2 and 11 — and nearly half of those aged 12 to 19 — eat or drink something from a fast food restaurant each day, according to a study from 2008. And fast food still accounts for roughly 13 percent of total calories eaten by children and teenagers aged 2 to 18 in the United States.
Purtell is careful to point out that while there’s a strong suggestion that feeding children fast food negatively affects their academic performance, the study falls short of establishing a definitive casual connection. While her team can’t prove the diet quirk caused lower test scores gains, the group insists that fast food consumption helps explain at least part of the performance gap between the students.
Why exactly fast food could be blunting school children’s brains is unclear. A study conducted last year showed that nutrients like iron, which can be lacking in fast food, are essential for the development of a child’s brain. Diets high in fat and cholesterol have also been linked to poorer memory.


Organic Cranberries are an evergreen native of Europe (including the British Isles), North Asia and North America. Usually used in cranberry sauce or in/as a juice. The tart, appetizing flavour is a delicious way of increasing the ‘depth’ of fruit based recipes.
They also form part of our Dried Mixed Fruit.
Our cranberries are particularly plump and juicy with a sweet and tart flavour.
Ingredients: Organic Cranberries, Sugar, Sunflower Oil
Allergens: Packed in an area that also handles nuts, peanuts, sesame seeds and gluten.
Country of origin: USA
Storage: Cool and dry, away from direct light and strong odours. We recommend storing dried fruit in the fridge to maintain freshness.


2 pack stainless steel oil dispensers, perfect for home or restaurant, this oil and vinegar dispenser set looks great on any table or in any kitchen.
Made from high quality stainless steel with a glass bottom that provides perfect visual and prevents shattering. The olive oil dispenser bottle with widen bottle mouth design, more convenient to refill the olive oil.
Easy to control pouring rate by touch the air hole to make your food delicious and healthy. Food grade silicone sealed loop, drip-less design to prevent oil leaking, keeping the port clean and dry.
The olive oil dispenser bottle has compact size and one-hand controllable; each measures 2.75 inches bottom diameter x 6.5 inches high, 10OZ capacity for oil, 11OZ capacity for vinegar.
Ideal for holding olive & canola oil, vinegar, soy sauce, balsamic vinegar, etc. Can be used at home kitchen, restaurant, party, buffet, hotel, etc.


Come and Network with us on May 18! Have some fun meeting other women business owners and professionals.
Register for this event
When we network we do it up with a twist! Come meet amazing people, share about your business, make new friendships and do business.
Meet our presenter Karin Van Duzee.
MAKE YOUR OWN HEALTHY MEAL CLASS
Join the cooking class and learn how to save time cooking a healthy, nutritional meal that you can make ahead or have it travel with you. JWSB member Karen Van Duzee will be presenting a FREE Salad In A Jar Class. The class will teach you how to create this make ahead nutritional meal. We know you will love having the opportunity to create this meal and take home your own salad to eat later in the week. This fun class teaches easy tips for a quick, healthy meal made ahead of time. Share the fun with old and new friends!
JWSB member Karin Van Duzee will be presenting a FREE Salad In A Jar Class. The class will teach you how to create this make ahead nutritional meal. We know you will love having the opportunity to create this meal and take home your own salad to eat later in the week. This fun class teaches easy tips for a quick, healthy meal made ahead of time. Share the fun with old and new friends!
Karin is a Director and Trainer with Pampered Chef. She has been with the company since August 2011. Karin uses Pampered Chef to make her own busy life easier and enjoys sharing cooking classes on how to make quick easy, nutritious meals for the busy woman and her family.
Karin says, ”When I started my business with The Pampered Chef, I wanted a little extra money and more Pampered Chef products. I did not know it was going to change my life. This business has given me so much more than a paycheck. I have so many new friendships, I’ve learned how to cook, and a new set of goals and dreams that I am making come true.”
She offers freezer meal workshops, bridal showers, fundraisers, theme parties (Death by Chocolate, Italian Night, Mexican Night and more), Salad in a Jar classes, catalog parties & cooking shows.
She also has a corporate full time job as Accounts Payable/ Accounts Payable Clerk She has been with her current company for over 11 years. 9 with customer service before transferring into the accounting department.
Also, join Registered Dietician Nutritionist Nancy Cohen RDN, LDN of Feeding the Body Feeding the Soul as she shares her knowledge and Nutrition Strategies for the business Savvy Woman. You will leave knowing simple tips to have you feel and be your best while managing the personal and business life you adore.
Click here to register
Since we are thinking about nutrition strategies for the busy modern woman this month Karin is sharing this recipe
from the Pampered Chef recipe book:
Fresh Vegetable Lasagna Bake
1 large yellow bell pepper
2 medium zucchini, ends removed
1 medium onion
1 tbsp (15 mL) olive oil
1 pkg (8 oz or 228 g) sliced fresh mushrooms
4 garlic cloves, pressed
1 jar (7 oz) roasted red bell peppers, undrained (about 1 cup/250 mL)
2 tbsp (30 mL) Sweet Basil Rub
1 can (14.5 oz or 398 mL) diced tomatoes, undrained
1/2 cup (125 mL) water
1/4 tsp (1 mL) salt
1 container (15 oz/425 g) part-skim ricotta cheese
1 pkg (10 oz/300 g) frozen chopped spinach, thawed and well drained
2 cups (500 mL) shredded Italian cheese blend (8 oz/250 g), divided
1 egg, lightly beaten
1 tbsp (15 mL) Sweet Basil Rub
8 uncooked no-boil lasagna noodles (about 5 oz/150 g), broken into small pieces
Preheat oven to 350°F (180°C). For vegetable mixture, cut off top of bell pepper; remove seeds and veins. Cut into chunks. Using Simple Slicer on #2 setting, slice zucchini. Finely chop onion.
Heat oil in (12-in./30-cm) Skillet over medium-high heat 3-5 minutes or until shimmering. Add onion, mushrooms and pressed garlic. Cook 3-4 minutes or until mushrooms are lightly browned, stirring occasionally. Add yellow bell peppers and zucchini; cook 6-8 minutes or until vegetables are tender. Set aside.
For sauce, process red bell peppers and rub in Manual Food Processor until finely chopped. Carefully remove blade. Stir in diced tomatoes, water and salt.
For cheese filling, combine ricotta, spinach, half of the cheese, egg and rub in a large bowl; mix well.
To assemble lasagna, combine noodles and 1½ cups (375 mL) of the sauce in Large Baker; stir and spread evenly. Top with vegetable mixture. Using Large Scoop, evenly place cheese filling over vegetables. Flatten the filling with the back of Scoop. Top with remaining sauce and remaining shredded cheese.
Cover baker with aluminum foil; bake 30 minutes. Remove foil. Bake, uncovered, 15-20 minutes or until edges are light golden brown and cheese is melted. Remove from oven to cooling rack; let stand 10 minutes.
Yield: 12 servings Nutrients per serving: U.S. Nutrients per serving: Calories 190, Total Fat 9 g, Saturated Fat 4.5 g, Cholesterol 45 mg, Sodium 630 mg, Carbohydrate 17 g, Fiber 2 g, Protein 13 g
Cook’s Tips: Lasagna can be made up to a day ahead. Cover baker with aluminum foil and refrigerate. When ready to bake, remove baker from refrigerator while preheating oven. Increase covered bake time 10 minutes.
About Pampered Chef
Doris Christopher founded Pampered Chef in 1980 with the belief that quick tips and powerful tools can fuel a faster, no-fuss cooking experience. But today, many of us don’t even have the time to sit down for an entire meal, let alone make one. That’s why at Pampered Chef we help you press pause on life and take in the most important moments with easy, everyday cooking built for today’s world.
We exist to help you enjoy the moments most important to you and yours by inspiring satisfying, stress-free meals fit for the way you live. We use the power of cooking to bring people together as the cornerstone of realizing each person’s full potential–in the home and in life.
Part of Berkshire Hathaway, Pampered Chef is the premier direct seller of high-quality kitchen tools. At cooking shows, our independent consultants help guests use our unique products to prepare simple and delicious recipes while sharing tips and techniques to make everyday cooking easier and faster.
Look forward to more nutritious recipes for the modern, busy woman from Pampered Chef.
If you would like an opportunity to grow your own dreams, let Karin help you achieve them with this amazing company.
Contact her about having an event or becoming part of the Pampered Chef family at:
Karin Van Duzee


Hibiscus tea is a caffeine-free herbal tea made from the flowers of the Hibiscus sabdariffa or from the sepals of “Roselle” plant. The benefits of hibiscus tea have been well known in traditional medicines for centuries, and science is increasingly providing support for this age-old wisdom. From lowering blood pressure to its impressive antioxidant capabilities to providing support for pregnant women, the benefits of hibiscus tea are enticing people all around the world to try this aromatic, delicious, healthful flower tea.
Health Benefits of Organic Hibiscus Tea
Lowers Blood Pressure
Numerous human studies have indicated that hibiscus tea can significantly lower blood pressure. The sabdariffa extract of Hibiscus has been compared to the drug captopril, and was found to be equally effective. Also, a 2004 study has validated that a daily cup of Hibiscus tea lowers blood pressure by dilating the blood vessels with very minimal side effects.
Immune Against Pregnancy
Hibiscus tea delivers some potential benefits to pregnant women. The flower tea is said to be in high in antioxidants, especially flavonoids. These special compounds helps fighting damage of the cells that may lead to degeneration and disease in the body. Consuming a significant level of antioxidants helps strengthen the immune system and keeps the mother and baby healthy and strong.
Previously, we studied about how antioxidants prevent damage in our bodies — which means that antioxidant is not just beneficial for pregnant women, but also helps with weight loss management. Drinking hibiscus tea every day is a very simple way to add antioxidants to your diet. Check out how hibiscus tea helps in weight loss.
Decreases Cholesterol Diabetes
The herbal tea is quite an effective choice for people with high cholesterol and diabetes, who usually tend to be at increased risk for high blood pressure. Studies have proven that consuming about two cups of hibiscus tea every day helps diabetics lower their blood pressure levels. Furthermore, they provide even more benefits by improving the levels of cholesterol. The flower tea, according to a research, shows that it can increase “the good” (HDL) and decrease “the bad” (LDL) in diabetics patients. More info on how hibiscus tea lowers blood cholesterol.
How To Make Hibiscus Flower Tea?
The key to making a cup of hibiscus tea is to find a strength to your liking.
Bring water (48 ounces) to boil, turn off heat, add three tablespoons of hibiscus flowers and two cinnamon sticks in the boiling water. Cover and steep for ten to twenty minutes.
Pour the tea into the container you desire, add 1/8 cup of sugar to it, an orange slice and serve over ice. You can also garnish every cup of glass with a lemon slice. Find out where to buy hibiscus flower tea.


It’s that time of year. No, not the great unveiling of the John Lewis Christmas advert, but lurgy season. A.K.A, Flu season. I didn’t get around to getting my flu jab, I didn’t really think it was necessary, but lo and behold who gets ill? Me.
Since I have 3 kids to look after, I kind of need to ignore my symptoms and get on with life. This Chilli Chicken Soup hit the spot nicely and flushed out those germs quicktime. It was rather tasty, so I thought I’d add it to our fabulous blog.
Usually I’ll drop some knowledge with a definition from Wiki, but since Chicken Soup is pretty self-explanatory, I thought I’d share this instead.
Chicken Soup – “Slang for legitimate. Eg, “Nah man it’s completely chicken soup.”” – Urban Dictionary
5 chicken thighs
5 tbs Lea & Perrins
1 tbs Tabasco sauce
1 tbs paprika
1 tbs dried garlic granules
1 tbs Knorr Aromat all-purpose savoury seasoning
1 tbs ground ginger
2 tsp ground black pepper
200g (cooked) Kidney beans
90g Fresh spinach
2 Whole cloves
Knorr chicken stockpot
1/2 tsp tomato purée
2 tbsp. unsalted butter
2 Garlic cloves
1/4 Red Chilli chopped (seeded, optional)
1 Bay leaf
1 tbs Parsley
1 tsp lime juice
Prep your (skinned and clean) chicken by adding the following ingredients –
Lea & Perrins, Tabasco sauce, paprika, dried garlic granules, Knorr Aromat all-purpose savoury seasoning, ground ginger, 1 tsp ground black pepper and half a chopped onion. Mix well and leave to marinade for roughly one hour, or even better, over night, covered in the fridge.
Melt the butter in a saucepan over a medium heat. Add chopped garlic, onion, and chopped Chillies (leave seeds in if you like it hot!); cook until golden, for about 4 minutes. Add your marinated Chicken along with Thyme, Parsley, Bay leaf, Black Pepper, Lime juice and water; bring to a boil and add 1 Knorr Chicken Stockpot. Reduce heat to low-medium, add chopped potatoes and cook for 35 minutes whilst covered. Add Kidney beans and Spinach and continue simmering for a further 5-7 minutes. Serve whilst hot.
Daaaaamn that looks so good! (I’d minus the spice as even yoghurt is too spicy for me, LOL I’m a complete saddo) but it looks so scrummy and I’m feeling ill too, I need something like this to give my cold the wonderful middle finger is deserves!!
I’ll just keep insisting you need to have like a deliveroo service, you make some amazing stuff ??????????
I am a huge fan of chilli, especially in the Fall and Winter. Can’t wait to try this recipe!
xo Anna Elizabeth
This looks so yummy and comforting for the fall!! Love the little bit of heat from the Tabasco 😉
This sounds so amazing and delish! I definitely need to try this recipe out. Sound so perfect for this winter season.
Oh, this soup looks so delicious and just what I need it right now.
March and May
Omg I could do with this right now! Although I’m pescatarian ? So I’m gonna try it with fish ? Hopefully it still turns out ok. Looks delicious and it was so handy writing easy to follow measurements thank you!


My favorite thing to make with my Kitchen Aid mixer is homemade buttercream! I’ve tried so many different recipes, tools and methods until I finally found a combination that I liked. I killed a cheap hand mixer trying to make buttercream during my first few attempts. I went and bought a nicer one with more power but honestly nothing matches the power of my Kitchen Aid Mixer. For my basic Vanilla Buttercream I use a variation of the fluffy buttercream recipe from the cooking classy website. I love this buttercream! I use it on every type of cake possible.
Here is my version of the recipe
1 ½ cups of unsalted butter i.e. 3 sticks at room temperature
32 ounce bag of powdered sugar i.e. 4 cups
1 tsp Vanilla extract
1 tsp Almond extract
up to 3 Tbsp heavy whipping cream
I use the paddle attachment on my Kitchen Aid mixer when making buttercream. First I whip the butter. The cooking classy recipe is the only one that recommended whipping the butter and I must say it makes a HUGE difference. Whip the butter for about 7 minutes until it is almost white. I personally think the sugar blends better when it’s mixed this way.
A good example of “whipped butter”. My kitchen lighting is horrible so it looks yellower then it actually was.
Then I add the powdered sugar in increments. Add about ¼ of the bag or 1 cup and then blend. Repeat until almost all of the powdered sugar is mixed in. I keep a little extra for the next step as a “just in case”. In between make sure to scrape the sides of the bowl and scrape the bottom of the bowl. Little amounts of powdered sugar tend to get trapped under there in my machine.
Then I add the almond extract and vanilla Extract. Do not forget the almond extract. It is a must! Ever since my wedding cake baker told me that was her secret ingredient, I don’t make any buttercream without it.
Finally I add a 1 Tbsp of heavy whipping cream at a time. If you like more of a whipped consistency with butter cream, add all 3 tbsps. I prefer a more traditional buttercream. If it becomes a little too “whipped” I add the last little bit of powdered sugar to even it out. Again, if you like whipped buttercream add all of the heavy whipping cream and continue whipping until it is the consistency you like.
Kind of messy but that’s how it looks in the end!
Few other things
-When I am not going to use the buttercream right away I keep it in the refrigerator. It tends to keep well for a few days. I leave it out until its room temperature before applying it to cakes. This recipe creates a great buttercream that is easily spread on cakes when it’s at room temperature. I also leave leftovers in the fridge and snack on it.
-I added a little bit of cream cheese the last time because I was making a red velvet cake. I am fan of the more sugary cream cheese icing so I only added a few spoonfuls from the small container of Philadelphia Cream Cheese after mixing all of the other ingredients, it came out great. I did notice that after adding the cream cheese my buttercream looked more like what I like to call whipped buttercream.
And my final cake with the cream cheese version of the icing! Again my kitchen lighting is horrible just know it looks better in person, LOL.
-I use real butter and not Crisco when I make buttercream. The Crisco version is more like faux fondant and I imagine you can mold it better than regular buttercream. Problem is that this version is very greasy and many recipes even have you add imitation butter flavoring to get the real butter flavor. I prefer real butter.
– Also if you like that salty sweet contrast, salted butter is a good way get that taste. I prefer pure sweetness so I stick to the unsalted.


The Promising and Bright Future of Aquaculture in Africa
Aquaculture is the cultivation of aquatic organisms such as fish, crustaceans, mollusks, and aquatic plants, also known as fish farming. Aquaculture has been practised since ancient times, with evidence of fish farming in Egypt and China. Aquaculture is now a significant industry worldwide, providing food for millions of people.
Aquaculture is becoming increasingly popular in Africa as a means of ensuring food security and creating economic opportunities. In this article, we will provide an overview of the African aquaculture industry, including its history, current state, and potential for future growth. We will also talk about the industry’s challenges and opportunities.
History of Aquaculture in Africa
Aquaculture has been practised for centuries in Africa. Fish farming was an important part of Egypt’s economy in the Nile River Valley, and the ancient Egyptians built ponds and canals to raise fish. Tilapia and catfish were raised in small ponds and rice fields in West Africa.
Modern aquaculture in Africa, on the other hand, began in the 1950s, when European colonisers introduced trout and salmon farming to the continent. Until the 1980s, when the Food and Agriculture Organisation (FAO) and other international organisations began to promote aquaculture as a means of food security, the industry grew slowly.
Current State of Aquaculture in Africa
Aquaculture is now an important industry in Africa, providing food and income to millions of people. According to the FAO, Africa produced over 3.5 million metric tonnes of fish in 2018, with aquaculture accounting for approximately 1.5 million metric tonnes. Egypt is Africa’s leading producer of farmed fish, followed by Nigeria, Uganda, and Zambia.
The majority of aquaculture in Africa is done on a small scale by farmers using simple techniques such as earthen ponds, cages, and pens. The most common fish species farmed in Africa are tilapia, catfish, and carp, which thrive in the continent’s warm climate and can be raised in simple systems.
Benefits of Aquaculture in Africa
Aquaculture has numerous advantages for African communities. It provides a consistent source of protein and essential nutrients, which can aid in the fight against malnutrition. Fish are another important source of income, and aquaculture can provide jobs for farmers and fish processors.
Aquaculture can also be advantageous to the environment. Fish farming has the potential to reduce pressure on wild fish stocks, which are frequently overfished in African waters. Crops can also be grown in aquaculture ponds, reducing the need for fertilisers and other chemicals.
Opportunities for Growth
Despite its numerous advantages, aquaculture in Africa faces a number of challenges. One of the most serious issues is a lack of investment and infrastructure. Many farmers lack access to financing and technical assistance, and feed, equipment, and other inputs are in short supply.
Another issue is the absence of a favourable policy and regulatory environment. Governments must develop policies and regulations that promote the growth of the aquaculture industry, such as national aquaculture strategies, investment promotion, and the establishment of a regulatory framework.
Despite these challenges, the future of aquaculture in Africa is bright. The industry has enormous growth potential, and there are many opportunities for investors and entrepreneurs. The FAO has identified several key areas for growth, including:
- Developing new markets: There is a growing demand for fish in Africa, and aquaculture can help to meet this demand. Farmers can target new markets by producing high-value species such as trout, shrimp, and abalone.
- Increasing productivity: African fish farmers have low productivity levels compared to farmers in other regions. Improving productivity can be achieved by providing farmers with better quality feed, access to modern technology, and improved water management systems.
- Promoting sustainability: Sustainable aquaculture practices can help to reduce the environmental impact of fish farming. This includes using renewable energy sources, recycling water, and reducing the use of antibiotics and other chemicals.
- Developing value chains: Developing efficient and sustainable value chains can help to increase the profitability of the aquaculture industry. This includes building partnerships between farmers, processors, and retailers, and developing cold chains to ensure the safe transport and storage of fish products.
- Food and Agriculture Organization of the United Nations (FAO) (2018). The State of World Fisheries and Aquaculture 2018. Rome: FAO.
- Getahun, A. and Tegegne, D. (2016). Aquaculture development in Ethiopia: Challenges and opportunities. Aquaculture Research, 47(12), 3698-3707.
- Little, D. C., Newton, R. W., Beveridge, M. C., and Rezk, M. A. (2016). Aquaculture: A rapidly growing and significant source of sustainable food? Status, transitions and potential. Proceedings of the Nutrition Society, 75(3), 274-286.
- Madalla, N. A., and Mmochi, A. J. (2018). The status of tilapia farming in Africa: Challenges, opportunities, and the way forward. African Journal of Aquatic Science, 43(2), 131-147.
- Tacon, A. G., and Metian, M. (2013). Fish matters: Importance of aquatic foods in human nutrition and global food supply. Reviews in Fisheries Science, 21(1), 22-38.
- For more information Exploring the Potential of the Aquaculture in AfricaVisit


One year plan lies in the spring, spring is a season of recovery of all things, all the creatures are full of life, then in this season, what should our chickens households pay attention to ?
1.To reduce energy feed in the spring:
The hens come into the peak egg production, to obtain good economic returns, we must pay attention to timely adjustment to the nutritional content of Chicken Feed to ensure a variety of diet nutrition perfect and adequate. Practice has proved that the temperature and the intake of chicken are closely related, and with all poultry, chicken is "according to can and feed." Therefore, the adjustment of chicken feed ingredients must follow the following principles:
Spring temperatures gradually increased, if you continue to feed high energy feed during the winter, will increase the hen weight, which affects the laying rate. The scientific approach is to reduce the proportion of corn and other cereal feed in the diet.
2. improve protein levels:
Hen production to consume more protein, and its consumption and the laying of the chicken-related, so chicken feed protein feed stock according to the increase in the production of chicken increased. The method is to properly add high-quality fish meal, bean cake, etc. in the ration, as little as possible to add impurities in the case of cost.
3.Increase the mineral content of hens laying eggs on the calcium requirements increased, such as calcium deficiency in feed, eggshell quality will be affected, thereby increasing the damage of eggs, can cause severe chicken shell eggs, shell eggs . Phosphorus deficiency and calcium deficiency can also cause hell discomfort, such as pecking feathers, pecking anus, pecking eggs and other pica. Therefore, once found hen's dyspepsia, loss of appetite, weight loss and other phenomena, should find out the reason, a corresponding increase in dietary mineral content.
4.Increase the vitamin supplements, especially vitamin D, when the diet in the long-term lack of egg laying hens decline, eggshell softened, thinning, and calcium absorption will be seriously affected. When the chicken egg production increases when its vitamin consumption also increased, so it can be appropriate to feed some green feed, while increasing the amount of various vitamin in chicken feed.
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The following is a post by Kelly Springer, a registered dietitian/nutritionist and the founder of Kelly’s Choice LLC.
Athletes need more than just determination and challenging practices to perform well. Choosing the right fuel allows athletes to perform at their best. Conflicting nutrition information and countless food and beverage products marketed to athletes can make this an overwhelming task. A one-size fits all approach does not work when it comes to timing and selection of performance foods. Do what works best for your body! Use these tips as a guide for eating for performance so you can maximize your athletic training.
Nutrient-rich foods are your best bet to stay on your game.
Nutrient-rich is a term that gets thrown around a lot in the nutrition world.
A nutrient-rich food is one that is rich in nutrients, particularly vitamins and minerals and low in fat. Micronutrients can reduce the risk of cancer and disease, support immune health, and supply athletes with long-lasting energy. Nutrient-rich foods include lean meat, whole grains, low-fat and fat-free dairy, fruits and vegetables, legumes, and nuts. These foods are often found along the perimeter of the grocery store.
Here are two nutrient-rich shopping lists you can use:
Foods that are heavily processed tend to be higher in fat, sugar, and salt and are not considered nutrient-rich. High consumption of these foods, such as cakes, cookies, potato chips, crackers, candy, and sugar-sweetened beverages may lead to nutrient deficiencies, diabetes, obesity, and heart disease. These foods are often found in the center isles of the grocery store and can be tempting due to marketing and advertising from food companies.
Eating meals frequently at fast-food establishments and restaurants can also increase your intake of foods high in fat and sodium.
When you eat is important for your athletic performance.
You may wince at the thought of eating before a game while your teammate chows down on everything and anything in site.
Nerves and fear of gastrointestinal distress are common reasons why athletes chose not to eat before a game. You might perform best on an empty stomach and that is okay.
Keep in mind that your brain and muscles rely on carbohydrates for energy. Try to eat a meal 3-4 hours before a game that is high in carbohydrate (200-300 g.) and lean protein. A tuna fish sandwich on whole-wheat bread, a bagel with peanut butter, or a peanut butter and banana pocket are a few examples. Thirty minutes to 1 hour before a game, chose a 200-300 calorie snack that is high in carbohydrates, moderate in protein, and low in fat. An apple with peanut butter, hummus and pretzels, or trail mix are excellent options. Granola bars are easy to pack in a gym bag, but chose wisely as many resemble candy bars. Look for a short ingredient list, low amounts of sugar, and high protein and fiber.
Here’s a high protein recipe to help you in eating for performance on game day.
For more information, contact us today at KellysChoice.org and follow us on Twitter@KellysChoiceLLC; Facebook KChoiceLLC; Instagram @kellyschoicenutrition; or on YouTube — subscribe at Kelly’s Choice.
How Much Water Should You Drink Each Day?
If you are training regularly, you will probably need between one half and one whole ounce of water (or other fluids) for each pound of body weight per day.
To determine your baseline range for water requirement, use the following formula:
Low end of range= Body weight (lbs) x 0.5 = (ounces of fluid/day)
High end of range=Body weight (lbs) x 1 = (ounces of fluid/day)
12 Foods Every Athlete Should Eat
Who do you think is going to last longer on the field: the guy who sucked down a bag of Cheetos 15 minutes before the game, or the athlete who had sweet potatoes and tuna for lunch? We’ll give you a hint: powdery sticks of fried cornmeal are not what fuel most top athletes. So what does? That’s what we asked nutrition experts who work with pro athletes in several sports. Here were their 12 most common recommendations.
These orange tubers are relatively easy to prepare and incredibly potent fueling options for athletes. “[Sweet potatoes] are an excellent source of vitamin A and a good source of vitamin C and some of the B vitamins,” says Kelly Pritchett, assistant professor at Central Washington University. “Athletes can eat it for lunch and dinner topped with a protein source like cottage cheese or black beans.” Get started with 5 non-boring ways to eat sweet potatoes.
This breakfast staple can also be tossed into protein shakes to kick up the carb and calorie count if you’re looking to pack on weight. Just make sure to opt for steel-cut—instant oats have a glycemic index of 83, compared to 55 for the “average” oat. This means that the instant option is more likely to cause an insulin spike, which will cause you to store all those carbs as flab.
“Oatmeal is a great source of carbohydrate energy for athletes, plus it’s high in fiber, which keeps you full longer and helps maintain glucose levels,” says Pritchett. “[Plus it’s] 100 percent whole grain, which may reduce the risk of heart disease.”
Bananas are extremely convenient for busy athletes—portable and encased in biodegradable wrappers. They also deliver a potent dose of good nutrition. “Bananas are an excellent source of potassium, an electrolyte that gets lost in sweat and helps maintain low blood pressure,” says Nancy Clark, MS, RD and author of Nancy Clark’s Sports Nutrition Guidebook. “Bananas are also a good source of carbs to fuel the muscles, and they taste great with chocolate milk and/or peanut butter, [which are] other good sports foods.”
Another athlete-friendly food that comes pre-wrapped. “Oranges are rich in vitamin C to help with healing and boost the immune system,” Clark says. “[They’re] also juicy and refreshing, which makes them a great snack at halftime.”
“[They are] nutrient dense—dense in overall calories and good for athletes with high caloric needs, but also dense in good nutrients,” says Kate Patton, RD, who works with the Cleveland Indians. “[Nuts have] unsaturated fat to fight inflammation, protein to support recovery, fiber to help maintain energy levels, and vitamins and minerals to support all the physiological functions they play a role in.” Some nuts high in monounsaturated fat include pecans, peanuts and walnuts. Munch on a handful between classes or sprinkle them into Greek yogurt for a quick, healthy breakfast.
“Olive oil [is a good choice] because its monounsaturated fat elicits anti-inflammatory benefits to athletes, who put a lot of stress on their bodies,” says Patton. You can add olive oil to your diet quite easily: Drizzle it over pasta with some salt and pepper to carb up after practice, or spritz it on top of a salad at lunch.
This is a heavy hitter when it comes to athlete nutrition. It’s loaded with muscle-building protein and anti-inflammatory omega-3 fats, which can help you recover from bumps and bruises more quickly. Drizzle some olive oil over a salmon filet, give it a few squeezes of lemon and toss it in the oven—you’ve got dinner.
Flax seed is also high in anti-inflammatory omega-3’s, while packing fiber and a moderate amount of protein. Sprinkle them into soups or over salads for a flavor (and nutrition) boost.
There’s a reason why bodybuilders, athletes and health-minded folks swear by this stuff. Whey protein (along with other foods) has a Protein Digestibility Corrected Amino Acid Score (PDCAAS) score of 1. The PCDAAS score of a food is the “gold standard” in protein, measuring a food’s ability to deliver essential amino acids to the body. A score of 1 is the highest a food can achieve. Whey earns its place on this list since it’s incredibly easy for athletes to tote around and consume. Of course, if you’re not interested in plunking down your hard earned cash, you can just drink a glass of milk. Whey (and casein, which also has a PCDAAS of 1) is a derivative of milk. You can mix the protein powder into a cool glass of water for a midafternoon snack, or down a glass of chocolate milk for a potent, inexpensive post-workout recovery beverage.
Tuna, another food with a PCDAAS of 1, is only slightly more difficult to prepare than a protein shake, especially if you buy the canned stuff. Mix it with avocado and spread it on whole wheat bread for an easy, healthy lunch, or pull it and toss it with a salad.
“Eggs are just such a nutritious food and the perfect food to have for breakfast,” says Erica Giovinazzo MS, RD and a trainer at Brick CrossFit in New York City. “They’re high in protein, good fat and the yolks are rich in carotenoids, a nutrient that can help eye health.
If you’ve never cooked with it, now’s the time to start. It’s packed with medium chain triglycerides, which can power you through those last grueling minutes of a practice or game. “Coconut oil is one of the best oils you can have in your diet because it’s great to cook with,” Giovinazzo says. “It has a high smoke point, so it can be cooked at a high heat. Some research has said that coconut oil may also be good for metabolism and energy from fats because it is high in medium chain triglycerides (MCTs).”
Tired of Water? Try Eating Your Fluids Next Workout
Tired of lugging a jug of water with you every time you hit the gym? It’s certainly important to stay hydrated during tough workouts or long practices, but drinking quarts of water every day can become irksome.
Fortunately, fruits and vegetables can supply much of the water athletes need. A study at the University of Aberdeen Medical School found that water-rich fruits and vegetables do a better job of hydrating the body than water, and even most sports drinks, because they also provide healthy doses of vitamins, minerals, sugars and amino acids.
Fruits and vegetables offer an additional benefit to athletes trying to trim down. Since much of their mass comes from water, they help you feel full longer and lose weight quicker.
Next time you go to the gym, try eating your fluid intake by consuming one of these fruits or vegetables after you work out:
Celery – 96 percent water
A stalk of celery may not seem to have much nutritional value, but it actually provides the body with plenty of magnesium, potassium and sodium, helping you recover from a tough workout.
Lettuce – 95 percent water
OK, you wouldn’t take a break from Leg Presses to snack on a head of lettuce, but many athletes opt for a salad after workouts to help themselves recover quicker.
Watermelon – 92 percent water
Due to its unique combination of natural sugars, salts and minerals, watermelon was at the top of the University of Aberdeen Medical School’s list of quick-hydrating snacks.
Grapefruit – 91 percent water
A recent study by the Scripps Clinic in California found that grapefruit aids weight loss by lowering insulin levels and curbing hunger.
Orange – 87 percent water
Oranges are a halftime staple for good reason. Not only are they loaded with water, they also contain more than 100 percent of the recommended daily allowance of Vitamin C.
Other fruits and vegetables with high water content include carrots, broccoli, apples, strawberries and pears. Pack a couple of these delicious fruits next time you work out and see for yourself how quickly they help you recover.
Sources: Shape.com, WebMD.com
3 Fruits and 3 Vegetables Athletes Must Eat
Fueling for sports requires special attention to diet and adherence to the proper ratio of macronutrients—carbohydrates, protein and fat. However, athletes also have to pay attention to micronutrients—the vitamins and minerals that fine-tune their bodies for peak performance and facilitate day-to-day bodily functions.
Here are six fruits and vegetables athletes need to eat as often as possible. Make sure they’re on your grocery list!
Foods rich in antioxidants help reduce inflammation and decrease muscle soreness. Various studies have shown the positive effects on exercise recovery of tart cherries, due to their high antioxidant properties. As you would imagine, tart cherries can have a slightly bitter taste, so mixing them into smoothies or combining their juice with seltzer water are easy ways to consume this important fruit.
Oranges are one of the best sources of Vitamin C, which can reduce exercise-induced oxidative stress and support a healthy immune system. Vitamin C also helps athletes absorb iron from plant-based foods. This is especially important for female athletes, who are more likely to be iron-deficient. Squeeze fresh orange juice on beans or lentils as a dressing, or cut orange slices to mix into a spinach salad.
Bananas deliver easily digestible, low-glycemic carbohydrates, which provide fuel before practices or games. The are also a great source of potassium, an electrolyte that can be lost during strenuous exercise. Top a banana with peanut butter for a quick, easy and effective pre-workout snack.
Sweet potatoes are an excellent source of vitamin C, manganese (for energy production), fiber (for healthy digestion), vitamin B6 (for nerve function and muscle contraction) and potassium. Saying they’re nutritionally stacked is a bit of an understatement. They’re also super easy to cook. Chop a sweet potato into a salad or mix one with scrambled eggs and spinach for a fast, healthy meal.
According to a 2012 study published in the Journal of the Academy of Nutrition and Dietetics, consumption of nitrate-rich, whole beetroot improves running performance due to its ability to increase dilation of the blood vessels, allowing for greater blood flow and improving oxygen and nutrient delivery to working muscles. Mix the beet greens into a salad and roast the beet to add sweetness and texture. You can also mix the beet and beet greens into a smoothie. (See recipes here).
Dark green vegetables like spinach are full of nutrients, high in calcium, vitamin C, magnesium, zinc and iron—all important for athletic performance. Spinach is also a source of vitamin K, which helps athletes maintain healthy bones. If you get bored with plain spinach or salads, get creative. Mix fresh spinach into your next soup, or use it as a topper in sandwiches and quesadillas.


Bayer has released a documentary trailer highlighting grain farmers’ stories of hope and success.
A soon to be released documentary on the success of Grain SA’s Farmer Development Program will tell the stories of passionate farmers who has risen above almost impossible odds.
Across Africa, Bayer invests in the support and development of smallholder farmers with the help of industry partners. In South Africa, we’ve partnered alongside other industry sponsors with Grain SA to support their Farmer Development Program.
Over the past two decades, thousands of subsistence, emerging, and pre-commercial farmers have come through the ranks to improve their own farming businesses by participating in this program – some already advancing to the level of commercial grain producers. Those who have improved their economic status are part of the success story of this combined industry initiative.
To get a realistic picture of how the Grain SA Farmer Development Program has impacted smallholder farmers we set out to find the real-life heroes of this initiative.
The result is a short documentary produced to show the journey of the participants – and graduates – of this development program.
The documentary is set to premier online in June 2022 and the trailer was released during Nampo Harvest Day in Bothaville last week.
It tells the story of the people passionately passing on farming skills and showcase some of the farmers who are embracing this knowledge to reach ever increasing levels of growth, confidently stepping into the commercial arena.
“Bayer places special emphasis on smallholder farmers because it is the right thing to do,” says Dudu Mashile, Territory Sales Manager: Smallholder & New Era Commercial.
“We see smallholder farmers as future commercial farmers and future contributors to the South African economy. Smallholder farmers add to the diversity in our agricultural industry and are important contributors to building rural economies and growing the agricultural sector.”
“Our portfolio includes maize seeds (GMO and non-GMO) as well as crop protection products,” says Dudu.
Together with our farmers we can realize Bayer’s vision of health for all and hunger for none,
The combination of these seed and crop protection innovations allows smallholder farmers – just like large commercial farmers – to really get ahead of the game and excel far above their production records prior to using out technologies.
“The freedom of choice lies with the farmer to either choose the benefits of GMO seeds (herbicide tolerance and stalk borer resistance) or market specific non-GMO seeds for maize production.
Across the board we offer a wide choice of different, high-quality hybrids to suit different production systems, areas and climates,” she explains.
“Our crop protection portfolio includes herbicides, fungicides and insecticides which are all quite popular among South African smallholder farmers thanks to the efficacy thereof.”
“I’ve seen life-changing results where maize farmers improved from 2 t/ha to 8 t/ha yield on dry land after adopting new seed technology and improved crop protection methods. This has really brought home the notion that farming is not only a way to survive, but to thrive in a sustainable way.
Becoming profitable and more efficient brings more jobs to rural communities, makes farming easier and enables smallholder farmers to send their children to school and university. They are not just farmers, but entrepreneurs in the true sense of the word,” Dudu says.
Bayer’s partnership with Grain SA continues from 2021 into 2022 and so does the drive from smallholder farmers to achieve great success.
“Together with our farmers we can realize Bayer’s vision of health for all and hunger for none,” says Dudu.


Finding yourself tossing out food can really chap your hide. Not so much the wasted money but more like you don’t know what to do with it otherwise. For example, pancakes from breakfast, chili from dinner, a bowl of rice, etc. Imagine finding a way to save it to eat at a later date.
River Banks Outdoor Adventures shows us there is a way:
Many people don’t know that you could freeze corn while it’s still on the cob. Likewise, there are many other foods that are just as freezer-friendly. Check them out:
- Pancakes and French Toast. Place extras on a cookie sheet, side by side, until frozen. Put in a plastic bag and reheat in the toaster, microwave or toaster oven when needed.
- Rice. Spread on a wax paper-lined cookie sheet to freeze. Put in a container or plastic bag until needed.
- Flour. Place in a plastic container and freeze. Great for long-term storage.
- Mashed potatoes. Scoop onto a wax-lined cookie sheet and freeze. Place in freezer bags until needed.
- Chili and soups. Pour in a container with room for expansion and freeze. Thaw overnight or run under warm water until it releases. Put into pot and heat.
- Diced onions, bell peppers and chilis. Freeze flat in a freezer bag. Break off sections as needed.
It’s amazing what you can find when seeking to save money. Now that we know which foods we can freeze, it’s time to read up on staying warm during a power outage so we don’t freeze this winter.
Copyright 2020, TheSurvivalGuide.com


(February 7th 2007)
Last night we ate in White the hotel restaurant (yes they let us in). The waiter came over and asked us if we had any questions about the menu (nice touch, didn’t make you feel like an idiot making that first move…”uhh what the hell is white speck?”) and we ordered. Amanda had seared scallops with minted pea puree, a trio of basil, white speck with a lime butter sauce for starters and a seared and poached chicken breast, pumpkin and carrot gratin with mango and bell pepper salsa for her main course. I had cured and seared salmon in a chive and ginger crust with pickled fennel and saffron solution for my starters and chargrilled beef fillet with a kumara rosti, watercress and mushrooms with a beef comsomme. Each course came with it’s own wine selected to go with each different dish and I had them all, hehe. To finish we both had roasted strawberries with manuka honey semi-freddo and a lemon vincotto syrup. I only mention the entire menu as it was possibly the best meal I have ever had (at least up in the top two or three). By the way if you don’t know, white speck is crispy ham (sounds like bacon doesn’t it?) and kumara is a type of sweet potato which is everywhere over here and delicious. Slept well after that although my body clock isn’t adjusted as well as I thought as I was up, wide awake at just after 5 am this morning.
After breakfast we used day 2 of our Explorer bus ticket to see a bit more of Auckland. First though, I popped into the main shopping area in town to buy an extra bag to take care of extra purchases we might collect along the way (I’ve already bought the obligatory All Blacks rugby shirt). The bus took us along the same route as yesterday but this time we got off before Sky City and went in search of a drink and maybe a bargain of two. Parnell village is a suburb of Auckland and has loads of small shops, cafes, bars and restaurants. A lot of the buildings are pretty old and kept looking as they did back in the day. Amanda spent her birthday money on a beautiful glass bowl in a gallery which thankfully they are shipping to us back home as it would have been a nightmare to pack and look after while we are here. A quick pint in a bar (I really love the local brew Macs Gold, can’t get away from Macs can I?) and then we caught the bus to Victoria Market.
I admit the market was a bit disappointing. Mostly tat, but feeling hungry we looked for some munchies. In the food area was a sushi place, a kebab shop and a chinese buffet style takeaway. The chinese looked pretty good so we had noodles and sweet and sour pork for me and noodles and chinese vegetables for Amanda. The lady piled the food onto paper plates and with two bottles of pop the bill still only came to less than a tenner. To top it all, the food was lovely…result.
Mmm more food tonight. This is turning into a food report rather than a holiday blog.
Off to the Bay of Islands tomorrow. We’re collecting the car at around 11 am and heading north. The place we’re staying in doesn’t have internet access as far as I know so this may the last entry for a few days. If thats the case, I may still write it and upload all the entries in one go once I can get a decent connection, otherwise a mega entry in a few days or so.


Welcome to Cherry Creek’s Premier Dining Destination
Five Tantalizing Restaurants. Two Major Hotels. One Cherry Creek Destination.
Enjoy a Cherry Creek Dining destination like no other: CitySet Cherry Creek. With five of the most upbeat and flavorful restaurants in Cherry Creek, weekly live entertainment, local shopping just steps away, and a convenient ATM machine on site, CitySet offers something for everyone’s taste.
If you’re visiting Cherry Creek, take advantage of our two hotel neighbors, the new Residence Inn Cherry Creek & Hilton Garden Inn Cherry Creek.
Plenty of parking is available at CitySet, including a free covered parking garage, our ground level parking lot, and adjacent street parking reserved for CitySet visitors.
Great Hotels & Great Food. What More Do You Need?
The Residence Inn by Marriott Cherry Creek offers spacious hotel suites with full kitchens including free WiFi, breakfast & In the Mix evening reception, Monday through Wednesday. The Hilton Garden Inn Cherry Creek offers view rooms facing the beautiful Rocky Mountains with upscale amenities to suit your needs.
Residence Inn Cherry Creek
670 S Colorado Blvd Denver, CO 80246
Hilton Garden Inn Cherry Creek
600 S Colorado Blvd Denver, CO 80246
Jax Fish House & Oyster BarEach and every day the Jax team does their best to throw a party you won’t forget. Where and how you choose to enjoy your party in the restaurant is up to you. Sit at our bar, sip cocktails on the rooftop patio, or get down to business in the dining room.303-756-6449
Cuba Cuba SandwicheriaAuthentic sandwiches on fresh Cuban bread like the Pan con Lechon and Frita with Plantains and Empanadas straight from the Caribbean. Pair them with some favorite cocktails; Mojito’s, caipirinha’s, sangria’s and piña coladas – all served atop the domino bar.303-758-1167
Native Foods CafeNative Foods Cafe is a vegan restaurant designed to meet the needs of today’s discriminating diners looking for great-tasting food… both vegetarians and meat-eaters alike. Menu items include homemade tempeh and seitan, Native Cheese, homemade sauces and drinks, dressings and desserts. The entire menu is 100% plant-based, and delicious.303-758-3440
Illegal BurgerOur patties are made with fresh, all natural, never frozen, no antibiotics or growth hormones beef. Illegal Burger was created to change the way we look at burgers, from the details of our sustainable decor to the quality products used in our food.303-753-1300
Sushi KaiSushi Kai specializes in freshly made Japanese food, conveyor-belt style! Choose from 50+ different kind of sushi rolls, as well as hot, made-to-order Japanese food such as teriyaki, katsu and ramen. Sushi Kai owners bring a combined four decades of experience in Japanese cooking to bring you the freshest sushi, of the highest quality, at the most affordable price.720-583-2414


Made fresh on site Here at Gold’s Ice Cream we are passionate about making great tasting ice cream.
Our ice cream is made from local milk and double cream, fresh from the farm. This is what gives our ice cream its uniquely smooth texture and extra creamy flavour.
All our ice creams and sorbets are made by ourselves. We currently have over 150 rotating flavours include Irn Bru, Biscoff, Rum & Raisin, Death by Chocolate, Watermelon sorbet and many more


Tasting Notes: Great nose of red, black and blue fruits, Asian spices, earthy, and hints of tobacco and dark chocolate. Well balanced.
Food Pairings: Grilled, sautéed, braised or roasted lamb chops, grilled steak, fillet mignon, steak au poivre, meatloaf, roast beef, prime rib and pot roast.
Recipe: Roasted Butternut Squash with Spiced Couscous by A Fit and Spicy Life
Eugenio Says: My go-to wine when I want to show the American and the French that Argentina belongs in the big leagues.


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Printable Meat Smoking Guide
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Hanna Instruments HI99161 Portable Food and Dairy pH Meter
A portable pH and temperature meter designed specifically for use in dairy applications is the Foodcare HI99161. pH monitoring is crucial throughout the dairy processing process to ensure the quality of dairy products.
The FC2023 pH electrode’s robust, washable PVDF housing and conical tip make it ideal for measurements in semi-solids like meats and cheeses. The FC2023 has a free diffusion sleeve reference junction, which prevents typical clogging problems in thick liquids like milk or sauces.
- Automatic Temperature Compensation
- Automatic Two-Point Calibration


Time: 90 minutes + overnight resting | Servings: 16 servings| Rating: ★★★★★
For the Ladyfingers
- 1 ⅓ cup all-purpose flour
- 2 pinches salt
- 8 eggs, separated
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- Confectioners sugar, for dusting
For the Soaking Liquid
- 1 ½ cups coffee or brewed cacao
- ¼ cup dark rum or 2 tablespoons vanilla simple syrup
For the Mascarpone
- 16 ounces mascarpone
- ¼ cup dark rum or triple sec
- 6 large egg yolks
- ⅔ cup granulated sugar
- 2 cups heavy whipping cream
- 2 teaspoons vanilla extract
For the Assembly
- ⅓ cup cocoa powder
- Preheat the oven to 300°F. Grease two full baking sheets then lightly dust with flour.
- Sift together 1 ⅓ cup all-purpose flour and 2 pinches of salt.
- In the bowl of a stand mixer, add 8 egg whites and beat with a mixer until stiff peaks form. Beat in ½ cup of granulated sugar.
- In a separate mixing bowl, combine 8 egg yolks and another ½ cup of sugar. Beat on medium speed with an electric mixer until blended (about 2 minutes).
- With the electric mixer running on low speed, slowly add the flour to the egg yolks, mixing just until combined. Stir in 1 teaspoon of vanilla extract with a spatula.
- Add the stiffened egg whites all at once to the yolk mixture. Fold in gently until just combined.
- Gently spoon the mixture into a pastry bag fitted with a plain-tip nozzle. Pipe 4-inch long lines on the baking sheets, leaving about 1-inch between them.
- Lightly sift powdered sugar over the ladyfingers.
- Place the baking sheets in the oven and bake at 300°F for 20 minutes or until the outside is set. Remove the sheets from the oven and let cool for 5 minutes then remove the ladyfingers to a cooling rack for at least 1 hour or overnight.
- Combine the 1 ½ cups of coffee (or brewed cacao) and ½ cup of dark rum (or 2 T vanilla simple syrup) in a medium bowl then mix together and set aside.
- Transfer the 16 ounces of mascarpone to a large bowl then pour in 1/4 cup of dark rum (or triple sec) and mix together until well combined.
- Add 6 egg yolks and ⅔ cups of granulated sugar to a double boiler. Whisk together then place over a pot of simmering water making sure the water does not touch the bowl. Whisk over heat until the sugar has dissolved and the mixture is light yellow in color and thickened.
- Pour the egg yolk mixture into the mascarpone and whisk until combined. You can use an electric hand mixer for this step if desired. Place in the refrigerator until needed.
- Add the 2 cups of cold heavy whipping cream and 2 teaspoons of vanilla extract to the bowl of your stand mixer fitted with a whisk attachment. Mix on low for about 30 seconds then slowly increase speed to high. Beat until the whipped cream has stiff peaks.
- Fold the whipped cream into the mascarpone mixture.
- Dip the top and bottom of your ladyfingers briefly in the coffee (or cacao) mixture. They sop up the liquid quickly so they don’t need more than 2 seconds of dipping. Arrange the lady fingers in a 9×13 dish so there are no gaps.
- After the bottom layer of dipped ladyfingers is arranged in the dish add half of the mascarpone mixture on top and smooth out to the edges using an offset spatula.
- Dip more ladyfingers, arranging them on top of the filling as you go. Once the dish is fully covered add the remaining mascarpone mixture and smooth out.
- Dust the top with ⅓ cup of cocoa powder and chill overnight (or at least 6 hours, if you’re not that patient). Enjoy!


Lisbon has some of the best-value places to eat in of any Western European city, huge portions of quality Portuguese food at sensible prices. Lunchtimes are traditionally Lisboetas main meal and it's when you're likely to find the best deals and daily specials. Prix fixe (ementa turística) meal will give you a satisfying three-course meal for under €15. As a coastal city and capital to a seafaring nation, fish and seafood feature heavily on restaurant menus. Flavours of Portuguese food has in the past and continues to be influenced by its colonies: Brazil, Mozambique, Angola, Cape Verde, Macão and Goa. Lisbon’s cafés are atmospheric and a pleasure to spend some time. There's a number of Art Nouveau and Art Deco establishments jampacked with sweet pastries and quality strong coffee.
You would expect from a country where so much of its landmass is coastal, with a heritage of seafaring, their food obsession would be about fish. In Portugal's case, you would be right. Atlantic currents bring an abundance of white fish to Portugal's shores, such as bass and bream. Other seafood and shellfish happily shelter in the vast number of coves, lagoons and inlets. One delicacy prized all along the western Iberian coast is the Goose Barnacle, known as Percebes in Portuguese. They're found growing on the rocks contently being battered by the Atlantic waves. Collectors or "percebeiros" have to risk their lives on slippery steep cliffs braving the hefty currents and swell. The coastline around the capital is a perfect habitat for Goose Barnacles.
However, if these odd-looking creatures aren't your thing, then there's plenty of alternatives found in a great number of fish restaurants found in the area. There's nothing better in my mind to enjoy the catch of the day simply chargrilled, with a squeeze of lemon and a pinch of sea salt, helped down by a chilled Setúbal white wine. Portuguese also enjoy fish stews, most notably the Cataplana. Named after the clam-shaped pan it's cooked in. The Cataplana originates from the Algarve, possibly from Moorish origins. Cataplana is now found all over Portugal with regional variations. Most often, it's a dish shared by two people.
Sardinhas Assadas (grilled Sardines) are a staple in restaurants all over Portugal, yet best eaten during the Santo António festivities in June when they're in season. In Cascais, they claim to serve the best sardines in Portugal. Another popular dish found everywhere is Amêijoas à Bulhão Pato, clams in a garlic-coriander-wine sauce, ideal for dipping crusty bread into on a balmy afternoon. Not all the fish found on Sintra's menus are locally caught, however, Salmon and Bacalhau are most likely sourced from Scandinavia or the North Atlantic. Bacalhau (dried salted cod) is Portugal's national dish. Their obsession with it is reflected by the vast array of recipes on offer. It's said there are 365 different ways to cook bacalhau, one for each day of the year. In Lisbon, you're likely to come across Bacalhau com Natas, Bacalhau à Brás and various other house styles.
One suggestion if you wish to experience great fish in Lisbon is to take the ferry from Cais do Sodre to Calcilhas and visit one of the best fish and seafood restaurants in the region. These restaurants have a huge array of dishes on offer, which will go well with a refreshing pint any time of the day. The cafés and restaurants are located alongside the promenade where there are amazing views over the river to Lisbon. The variety of dishes available here is extraordinary. Come in time for sunset for an increased magical experience. The Rua das Portas de Santo Antão, close to the Praça dos Restauradores, in downtown Lisbon, is a lively pedestrianised street known for its seafood restaurants.
One of Lisbon's fishy delights are tinned fish, most commonly sardines. They're sold in attractively designed packaging. Prices vary greatly but be wary of the inflated prices found in tourist traps. Best places to find tinned fish is in one of Lisbon's many delicatessens. For an alternative lunch head for Sol e Pesca in Pink Street (Rua Nova do Carvalho) close to the Cais do Sodre translation where all dishes are made from a wide selection of tinned fish.
You can find most types of meat and poultry on a Portuguese menu. There's usually two or three types of steak on offer, beef or veal. Pork makes an appearance very often. Look out for Porco Preto, a breed of black pig originating from the Alentejo.
Meat sandwiches are popular in Portugal, they're always very tasty, great value for money and ideal for a quick lunch when on the move. The Bifana is a pork loin steak slowly cooked in white wine, garlic, and spices. served in a crusty bread roll.
A garlicky steak sandwich known as a Prego is often served in a Bolo do Caco, Madeiran bread, made from flour and sweet potato. A personal favourite is the Sandes de Leitão, moist and tender pieces of roasted suckling piglet with a pepper-and-salt sauce made from the roasting juices of the meat in a crusty roll.
Meat finds its way into stews too, the Cozido is a hearty one-pot dish of various meats, sausages and vegetables. A Feijoada, similar to cassoulet, is a belly-busting smoky pork and bean stew, which uses various cured sausages to give it flavour and off-cuts of pork. Another tasty one-pot is Arroz de Pato, which is essentially a risotto made from duck, chouriço and rice, finished off in the oven ten minutes before serving.
Portugal has a rich tradition of making fine chouriço type sausages and hams, many with DOP status, including some great blood sausages. The Alheira is a smoked chicken sausage created by jews during the Inquisition to fake pork consumption. It is traditionally made from chicken or game mixed with bread and fat.
Chicken is a popular dish often grilled with Piri-Piri in specialised restaurants. For a great grilled chicken, with or without piri-piri head for the Bonjardin restaurant located in a street just off the Praça dos Restauranadores. This unassuming looking establishment is reputed by Lisboetas to made the best – who are we to argue? Turkey is a popular choice also, mainly served in steak form.
The Portuguese have a sweet tooth and each town in the country seems to have its own dessert. Visiting a Pastelaria is a must in Lisbon to sample something heavenly. Most famous in Lisbon is the Pastel de Nata which originates from Belém. It dates back to the 1800s when monasteries made them as a way to use egg yolks, the whites were used for producing ink and paints in the bible making process. The home of this custard tart is the Pastéis de Belém café next to the Jerónimos monestry. That said you can buy Pasteis de Nata all over Lisbon, many bakeries will have their own individual take on this classic pastry.
Other common cakes you must try are; Bolo de Arroz, a rice-flour muffin, Bola de Berlim, doughnut pastry with sweet custard, Chocolate Salami, a concoction of broken biscuit and chocolate, and Queijada, small cheesecake tarts. These come in many regional variations, all as sweet as the next. If you're in Sintra try a Travesseiro de Sinta, a pillow of pastry stuffed with egg and almond cream.


Why franchise with Eva’s & Co
Recipes like no other
We worked with Eva to develop our own signature dough recipe that uses just 7 ingredients. It bakes into a fluffy, crunchy chimney cake that’s just like Budapest street eats.
We source the highest quality local ingredients – real cream, small batch dairy soft serve, premium oat soft serve and house-made brownies.
A vegan menu like no other
We make our own vegan sauces and toppings to create a signature menus that you won’t find anywhere else.
Think: vegan truffle aioli, creamy butternut cashew mac and vegan hot hunny sauce.
Benefits of franchising with Eva’s & Co
Benefit from our global exposure
Benefit from our millions of global media impressions in major publications: from Forbes to the Food Network
Get a business ready to go
Turnkey operations and processes: from designs to recipes and marketing. And, comprehensive ongoing training and support
Set yourself apart with a vegan menu
A wide range of vegan options sets us apart from competitors and caters to a growing market
Be a part of a multi-award-winning business
And an international category leader – we were the first in North America to serve Chimney Cones®
Use our proprietary recipes
Use our proprietary recipes and names that customers know and love
Access our trademarks
Access a unique concept and brand story with multiple trademarks, including “Chimney Cone®” and “Chimwich®”


Comments Off on Cuisinart
Cuisinart : Griddler – Glass Carafe – Hand Blender – Coffeemaker
- Cuisinart 5-in-1 Griddler
- Cuisinart 12-Cup Replacement Glass Carafe
- Cuisinart Smart Stick 2-Speed 200-Watt Immersion Hand Blender
- Cuisinart GTF Gold Tone Coffee Filter
Redefine Your Kitchen Using Cuirsinart Kitchen Accessories
Cuirsinart food processors can help add value and elegance to your kitchen. They are designed by expert engineers who have a taste of perfection and excellence. The accessories are available in different designs and models hence finding the right one for your kitchen will not be a problem.
Here is a list of some of the best products under this brand that are currently trending online.
DLC-8S 11-Cup Pro Custom Food Processor
This is a food processor that you can use to make dough, shred cheese, mince herbs and garlic, slice vegetables and the list continues. It comes with a spacious bowl that delivers up to 11 cups of your selected ingredient. To achieve this, the designers have incorporated a steel blade that is capable of slicing any fruit or vegetable fast. It is also important to note that the blades are rust resistance hence they can stay for months without losing their sharpness. There is also an extra large feed tube that you can use to mince large food pieces. It weighs only 18 pounds hence you can easily carry it around if need be without straining your muscles.
DLC 1-Mini Prep Food Processor:
Its design is quite similar to DLC-8S but it has a much smaller food processing capacity. Using its 2 speed settings and patented reversible stainless steel mixing and chopping blade, there is no ingredient that you cannot mince or shred into smaller pieces. It runs on a powerful motor that is strategically located at the base to deliver maximum power to the blades. To achieve the best results, it is recommendable to fast cut the ingredients into small pieces of around 0.5 inches. The sharp edge option should only be used for low speed operations while the blunt edge option should be only be sued to high speed operations.
DFP 14 Custom 14-Cup Food Processor:
This is a large food processor that can be used to perform food processing tasks of high magnitude. Its spacious Lexan work bowl can produce up to 14 cups of minced ingredients. It comes with large and small feed tubes. Use one that best suits the size of the ingredient that you intend to process. All the chopping, dough, shredding and slicing discs are made from stainless steel that is well known for its high rust resistance capabilities. Also, it offers five basic attachments that you can use to shred, slice, chop, mix or knead ingredients depending on the recipe that you intend to prepare. One of the major benefits of using this new era modern food processor is that all its parts can be cleaned using virtually any dishwashing machine.
For best results, follow the specific instructions provided by the manufacturer in the user’s manual. It is also recommendable to regularly clean all the detachable parts to keep away various disease causing pathogens that can accumulate on the blades. Also, the motor should be wiped to dislodge any particles that may have being trapped inside.
Cuisinart food processors can be purchased online by visiting https://www.cuisinart.com/


Eat Sweet e-News
Linzer Cookies, Large & Mini Linzer Tarts
A box of 12 delicious and beautiful raspberry linzer cookies perfect for a hostess gift, tea party, dessert or your own personal treat!
Large & Mini Linzer Tart
Mini Linzer Tart – An adorable and delicious miniature 3" linzer tart, made from high quality almonds and raspberry preserves adorned with hearts. Each tart is elegantly wrapped and perfect for individual desserts.
- Pick up and local delivery only
- Contact Us for more information.


After many years of creating mouthwatering dishes and scrumptious baked goods for our catering clients, Sharon Myers has retired from the business to focus on other pursuits. To all our customers over the years, thank you for your patronage! It's been a pleasure to serve you.
Sharon will continue to offer monthly cooking classes however. Visit her Cooking Class page for details.
Light Luncheon Menu
This light luncheon menu was served at a summer party in the country.
Watermelon Gazpacho Summer Chicken rolled with a basil ricotta filling, served with an artichoke mayonnaise on the side
Asian Chicken Salad with cashews on the side
Mixed Green Salad, seasonal fruit and blueberry vinaigrette
Cherry Tomato and Mini Mozzarella Salad with basil vinaigrette
Moroccan Grain Salad
French Bread and Sweet Butter
Lemon Cake with a lemon curd filling and lemon buttercream, garnished with fresh blueberries


Dragon Quest Builders is a spin-off series that has given the Dragon Quest series a more modern sandbox feel. As a result, it has spawned many different crafting recipes and even introduced a culinary element to the franchise. Here are a few of the most unique Dragon Quest Builders 2 food recipes. These delectable recipes can be made by combining a few ingredients and following a few simple steps! Let’s take a look at some of the best food recipes available in the game.
The most recent Dragon Quest Builders iteration has given players even more options for in-game cooking and meal preparation. However, the game’s recipes can be a little ambiguous. On the game’s wikis, there hasn’t been much discussion of crafting and cooking. Fortunately, we’ve compiled a list of some of the game’s meals and required ingredients.
As the months passed, more and more recipes appeared in Dragon Quest Builders 2. After all, it’s a massive, open-ended game. As a result, several new recipes have been added to our recipe collection. Have fun preparing these dishes in your virtual kitchens and cookeries.
Virtual creatures, like humans, have emotions. If the thought of slaughtering some poor, defenseless animals does not appeal to you, perhaps these recipes will. Give the characters the nutritious meals they deserve.
- Salad – Cabbage, Tomato
- Buttered Toast – Grain and Butter
- Cactus Cutlet – Cactus Steak
- A jacket potato is a type of potato.
- Fries made with oil and a potato
- Corn on the cob – Corn on the cob
- Butterbeans boiled – Butterbeans
- Spaghetti with Vegetables and Grains
- Risotto with Cheesy Risotto – Cheese, Grain, and Butter
- Porridge made with water, wheat, and a leek
- Egg Fried – Egg
Savory Main Courses
For many of us, for better or worse, a salad simply does not suffice. To truly feel satisfied, some protein is required. Give those Dragon Quest Builders 2 characters what they want with steaks and other foods.
- Salad with Seafood – Fishery, Vegetables, and Crabby Croquette – Crab, Grains, and Milk
- Burger – A Vegetable, Meat, and Grain Combination
- Cheeseburger – Made with cheese, meat, and grain.
- Stick of Fish –
- Stir-Fry – A Vegetable and Meat Stir-Fry
- Soldiers Stew – A Vegetable, Meat, and Water Combination
- Meat – Seared Steak
- Meat, Chilli Pepper, Seared Steak
- Meat and oil schnitzel
- Meat and Fungus – Turf N Truff
- Manky Meat – Slimy Steak
- Manky Meat and Vile Vines Chop Gooey
- Vile Vines, Manky Meat, and Frogstool on the Goregasbord
Beware, those with a sweet tooth. These are some of the most delectable sugar-filled treats in Dragon Quest Builders 2. Save these for a guilty pleasure, or just eat them on their own. It’s your turn!
- Fruity Tart – Sugar Cane, Grain, and Fruit
- Pancake (Wheat and Egg)
- Sugar Cane Sweeties
- Plumberry with a Flame Grill – Plumberry with a Flame Grill – Plumberry with a Flame Grill –
- Grain, Sugar Cane, and Butterbeans Sponge Cake
- Grain and Pumpkin Pie
- Grain and Milk Rice Pudding
- Grain and Sugar Cane Gingerbread
- Flambe – Flambe – Flambe – Flambe – Fla
- Pie with Grain and Fruit
- Strawberry, Sugar Cane, and Grain Hearty Cream Cake
There must be something to wash down all of those delectable dishes. It will be listed here whether it is a fermented malt beverage or a simple glass of milk.
- Fruit Diggers Jigger
- Some Coffee Beans – Black Coffee
- Prickly Pop – A Cask of Prickly Peaches
- Use a pot on a cow to get milk.
- Milk on a Bonfire – Hot Milk
- A Savory Smoothie with Vegetables
These are some random items that can be found in almost any old kitchen. It’s on this list if it’s in the pantry. Fill up your pantry with these!
- Butter – Milk – Oil
- Butterbean Butter – Cask Butterbean
- Cheddar – Cask Milk
- Grain bread
Players only need to take their ingredients to a nearby bonfire to cook the food recipes listed above. To make the drinks, follow the same steps as before, but this time use a cask instead of a fire. Of course, these are only a few of the numerous food options available in the game. As the game progresses, more Dragon Quest Builders 2 food recipes will be added.
A bunch of Fish Sticks is produced when many fish are battered or breaded and tossed into a basket of boiling hot oil. Fish Sticks have a Defense-boosting effect that grows stronger as more ingredients are added.
- 1 Fish – Restores 25 Hunger and grants a Defense Up effect.
- Fine Fish Stick: 2 Fish – Heals 5 HP and grants Defense Up.
- Finest Fish Stick: 3 Fish – Restores 40 Hunger and grants Defense Up.
- Stir Fry
Toss a couple of hunks of meat and a few veggies into a pan with hot oil, then stir, stir, stir, and your Stir-Fry is ready. Stir-fry should be cooked in a Fiery Frying Pan or a Brick Barbecue. It provides an effect that increases Attack, which improves as more ingredients are added.
- 1 Vegetable and 1 Meat Stir-Fry – Restores 30 Hunger
- Superior Stir-Fry: 2 Vegetables and 1 Meat – Restores 35 Hunger and grants Attack Up.
- Spectacular Stir-Fry: 3 Vegetables and 2 slices of meat – Restores 45 Hunger and provides an Attack Up effect.


Now these are just heavenly! Hello and happy Tuesday! For today’s sweet treat I wanted to share a classic recipe in preparation for tomorrows Angel Food Cake Day. I found this amazing recipe from Mandy of What The Fruitcake? In this recipe, Mandy makes these delightful tiny angel food cake cupcakes that are topped with a sweet marshmallow frosting with a dulce de leche filling.
Definitely a recipe to try!
IF YOU HAVE A RECIPE THAT YOU WOULD LIKE TO BE FEATURED IN OUR SWEET TREAT TUESDAY SERIES LET US KNOW. EMAIL YOUR INFORMATION, RECIPE IDEAS AND PHOTOS TO THETINYTIARA@YAHOO.CA. PLEASE NOTE THAT THE TINY TIARA AND WHAT THE FRUITCAKE? ARE NOT RESPONSIBLE FOR ANY WEIGHT GAIN OR DAMAGE TO YOUR KEYBOARD FROM EXCESSIVE DROOLING. THIS IS NOT A SPONSORED POST. ALL OPINIONS AND IDEAS STATED IN THIS POST ARE MY OWN. YOUR USE OF THIS POST, SITE, RECIPE AND PRODUCT(S) IS AT YOUR SOLE RISK ONLY. THE TINY TIARA DOES NOT ASSUME ANY RESPONSIBILITY AND IS THEREFORE NOT RESPONSIBLE OR LIABLE IN ANY MANNER.


Baked Italian Entrees
All served with salad and rolls (Caesar salad add $1)
Baked Lasagne (meatless)
Lasagne pasta layered with marinara, parmigiana, ricotta and provel cheeses.
Large pasta tubes stuffed with spinach and chicken topped with a cream sauce topped with prove cheese.
Large pasta noodles stuffed with ricotta cheese and topped with marinara and provel cheese then baked.
Our traditional lasagna made with Italian sausage baked and served bubbling hot
Meat or cheese ravioli topped with our homemade marinara and provel cheese.
Baked Roman Twins
A combination of our Baked Manicotti and Baked Cannelloni topped with marinara and white sauce.


Cakesbyswati is a home based cake business. I make custom designer cakes for your special occasion. Please visit my facebook page and go to my photo albums or send me a photo of a cake you are interested in, and I will make it happen for you!
I’m a passionate home baker who loves making custom treats for your special occasions. My specialties are custom cakes and cookies, though I haven’t met a treat I can’t make. I’m licensed & insured with a TX food handler’s card. Visit my website for examples of my work.


By Katherine Pearson, Senior Manager for Accessibility Rights
The concept of food deserts isn’t something new, but rarely do people acknowledge the disproportionate effect they have on people with disabilities, particularly those who also have lower incomes. Food deserts are geographic areas, often reported by neighborhood, that do not include accessibility to healthy food options such as grocery stores or farmers’ markets. For those living in these underserved areas, convenience stores and/or fast-food restaurants are often the only food sources available. As long as food deserts remain a reality, the disparate impact they have on vulnerable populations like low-income people with disabilities will need our attention.
Almost half of those living in food deserts are living on low income, making the ability to purchase food outside their neighborhood that much more difficult to obtain (limited transportation options, financial resources, and time, etc.). The USDA has termed this specific type of food desert LILA (low-income, low-access). Of those households, 37 percent have at least one working-age adult who is unable to work due to his/her disability. Furthermore, if that household does not have anyone in the workforce, then they experienced the highest rate of very low food security among all people with low incomes (29 percent).
Since proper meal planning and grocery shopping is already a challenge in these neighborhoods, doing so with a disability – especially a physical disability – makes this daily task even more daunting. Just this week, a person with a disability called the Equal Rights Center with the sole complaint of wanting to live closer to more stores and restaurants. Unfortunately, his experience is not unique. Take Wards 7 and 8 in Washington, DC, for example (also known as East-of-the-river). In 1999, Ward 7 opened its first sit-down restaurant – the fast-food chain Denny’s. Since then, a few restaurants have opened and closed, but only three exist today. Before 2010, Ward 8 only had one sit-down restaurant, but now there are six. While opportunities are expanding, for low-income people living in communities like East-of-the-river in Washington, DC, and especially those who also have disabilities, those few restaurants are the most practical options for them. That is why it is so important for restaurants to be ADA compliant – they may be the only restaurants able to serve low-income people with disabilities in that area.
Understanding that food deserts and disability are fundamentally linked, what can we do about it? Over the last decade, the Equal Rights Center has partnered with restaurants like Panera, Wings-to-go, Potbelly, Cosi, Pret A Manger and Subway to ensure that their restaurants are accessible for people with disabilities, which increases their overall access to food. The ERC has helped our corporate partners bring their existing locations up to code by co-developing ADA surveys which identify barriers to access that need to be remedied; reviewing their policies regarding reasonable accommodation requests and complaint procedures; assisting with updating store site selection plans in order to choose more accessible buildings when expanding or relocating; and aiding in the selection of fixtures and furnishings to ensure barrier-free seating and tables. When stores take these steps, not only are they are guaranteeing that people with disabilities are able to enjoy their restaurants equally and fully, they are providing another means of accessing food in these limited income, limited access communities.
People with disabilities need to be able to rely on their neighborhood restaurants to be accessible. If you have been unable to shop somewhere because it is inaccessible, that’s discrimination, and we would like to help. The ERC offers education and outreach to both consumers and store owners regarding the law and its requirements. If you believe that you’ve been discriminated against, please email: firstname.lastname@example.org.


Calico Critters: Grocery Market
Calico Critters love to shop at their Grocery Market! Play shopkeeper or pick up the essentials to whip up a yummy meal. With over 30 pieces of items to stock the market's shelves with, the Critters are sure to find something they love. Display the food inside the shop or out in front. Shop for fresh fruits, vegetables, drinks & more. When it's time to pay, load up the groceries on the working conveyor belt and checkout out the register. Bag up your groceries and head to the next shop.


Dairy wastewater treatment. The technology of food preparation creates waste varying in quantity, pollution, state of aggregation, etc.
Wastewater of the food industry is considered concentrated by the level of contaminants. It contains a significant amount of organic substances.
The most contaminated is the wastewater from alcohol, meat, dairy and sugar industries. Since these enterprises are situated mainly in urban areas, some of their wastewater is dumped into central sewage system. However, urban wastewater treatment plants work inefficiently. Moreover, the wastewater of most food companies does not comply with the requirements of their discharge into the sewer on the concentration of contaminants, causing violations of the rules and regulations.
Over the years, the food industry has been trying to solve the problem of wastewater treatment in the outdated sewage treatment plants based on traditional biological treatment technology, which was used to clean domestic wastewater. But this technique is not suitable for purification of concentrated effluents.
To solve the problem of treating concentrated wastewater, the anaerobic-aerobic treatment technology was proposed .
First, this technology sharply reduces the concentration of contaminants by methane fermentation, then finally treats the wastewater in aeration tanks with aerobic fermentation.
The implementation of methane fermentation coincided with the search for new, alternative energy sources, since methane fermentation produces biogas, which could prove to be a cheap source of energy. Biogas could be produced from both liquid and solid waste of virtually all food production facilities.


Gerald Clark (1938 – 2009), founder of Farm Milk Company Limited. Mr. Clark was one of the Ex–British Forces Overseas Hong Kong. Mr. Clark was a true lover of Hong Kong. After serving the British Forces Overseas, Mr. Clark decides to settle down in Hong Kong when he had the chance to return to his motherland with his teammates.
“What makes you stay in Hong Kong?” - Interviewer
“Hong Kong is no doubt a lovely and passionate city that I would love to spend my entire life in.” - Gerald Clark
“What makes you started Farm Milk?” - Interviewer
“I have always missed the taste of fresh milk back in the old days in UK, I would love to share that taste with every civilian in Hong Kong” - Gerald Clark
Farm Milk Company Limited has 30 years of experience providing the freshest dairy milk in Hong Kong. We first started in Lui Kung Tin, Yuen Long having our first Holstein Cattle farm. In the 80’s, we were one of the biggest milk suppliers in Hong Kong providing raw milk to manufacturers for local milk brands. After a few years, Mr. Clark realized there’s a lot of milk drink in the market in which were diluted milk products with additional flavoring ingredients. Gerald decides to enter the dairy milk market and startup his own brand – Farm Milk Company Limited. His idea was by bringing the freshest milk he remembers back in Britain to Hong Kong. We stick with this core principle and continue his legacy by providing 100% fresh milk to every civilian in Hong Kong.