Vitamin C is a crucial nutrient that plays a significant role in our overall health and well-being. While it’s essential to get enough of it, there are also potential risks and side effects associated with its consumption. In this article, we will provide a comprehensive guide about vitamin C benefits and dangers to help you understand the benefits and dangers of vitamin C. We will explore its positive effects on our health as well as any potential risks or side effects that may arise from its consumption.
- Vitamin C is a crucial nutrient for our overall health and well-being.
- There are potential risks and side effects associated with the consumption of vitamin C.
- In this article, we will explore the benefits and dangers of vitamin C, and provide insights on how to achieve a balanced intake.
Table of Contents
Vitamin C Benefits And Dangers
Understanding Vitamin C and Its Importance
Vitamin C is an essential nutrient that plays a crucial role in various bodily functions. It supports the immune system, helps produce collagen, and aids in the absorption of iron.
The health benefits of vitamin C are numerous. Thanks to its antioxidant properties, vitamin C can help protect cells from damage caused by free radicals. It can also promote healthy skin by supporting collagen synthesis, which can help reduce the appearance of fine lines and wrinkles. Additionally, vitamin C can improve heart health by reducing the risk of heart disease and helping to maintain healthy blood pressure levels.
Getting enough vitamin C is crucial for overall health and well-being. The recommended daily intake for adults is 75 to 90 mg per day, depending on gender. However, certain factors, such as smoking and pregnancy, may increase the need for vitamin C.
Vitamin C is found in many fruits and vegetables, including citrus fruits, strawberries, kiwis, broccoli, and red peppers. Taking a vitamin C supplement may also be an option for those who are unable to meet their daily needs through diet alone.
Incorporating vitamin C into your daily routine can have a positive impact on your health and well-being. From supporting immune function to promoting healthy skin and heart health, this essential nutrient is a key component of a balanced, healthy diet.
The Benefits of Vitamin C
Vitamin C, also known as ascorbic acid, is a powerful antioxidant that offers numerous benefits to the body. Here are some of the ways that vitamin C can help improve overall health and well-being:
- Role as an Antioxidant: Vitamin C helps protect the body from damage caused by harmful molecules known as free radicals. This can help reduce the risk of chronic diseases such as cancer, heart disease, and arthritis.
- Boosts Collagen Production: Collagen is a protein that is essential for maintaining healthy skin, hair, and nails. Vitamin C plays a crucial role in the production of collagen, helping to keep these areas looking healthy and youthful.
- Improves Heart Health: Vitamin C has been shown to help lower blood pressure, reduce inflammation, and improve the function of the endothelium, which is the lining of the blood vessels. This can help reduce the risk of heart disease and stroke.
- Enhances Immune Function: Vitamin C helps support the immune system by stimulating the production of white blood cells, which are the body’s first line of defense against infection and disease.
- Protects Skin from Sun Damage: Vitamin C has been shown to help protect the skin from damage caused by exposure to the sun’s harmful UV rays. This can help reduce the risk of skin cancer and premature aging.
In addition to these benefits, vitamin C may also help improve eye health, reduce the risk of certain types of cancer, and alleviate the symptoms of the common cold.
While obtaining vitamin C from food sources is generally safe, taking high doses of vitamin C supplements may cause gastrointestinal issues such as diarrhea, nausea, and abdominal cramps. Additionally, individuals taking certain medications should consult with a healthcare professional before taking vitamin C supplements, as they may interact with certain drugs.
Overall, incorporating vitamin C-rich foods into your diet, such as citrus fruits, strawberries, broccoli, and red peppers, can help provide numerous health benefits. However, supplementation should only be considered under the guidance of a healthcare professional.
Potential Risks and Side Effects of Vitamin C
While vitamin C has many benefits, it is important to note that there are also potential risks and side effects associated with its consumption. Here are some of the key things you should know:
Possible Risks of High-Dose Vitamin C
Consuming very high doses of vitamin C, typically above 2000 mg per day, can lead to gastrointestinal issues such as diarrhea, nausea and stomach cramps. In some cases, it can also cause kidney stones. While this risk is generally low, it is important to keep in mind when considering high-dose vitamin C supplements or fortified products.
Vitamin C Interactions with Medications
It is also important to be aware of potential interactions between vitamin C and certain medications. For example, large doses of vitamin C can interfere with the absorption of certain medications, including chemotherapy drugs and blood thinners. If you are taking any medication, it is important to speak with your healthcare provider about potential interactions with vitamin C.
Recommended Daily Intake
The recommended daily intake of vitamin C for most adults is around 75-90 mg per day for females and 90 mg per day for males. However, some individuals, such as smokers and pregnant or breastfeeding women, may need higher intakes. Always consult with a healthcare professional to determine the appropriate level of intake for your individual needs.
Overall, while vitamin C is generally safe and has many potential health benefits, it is important to be aware of any potential risks or side effects associated with its consumption. By balancing your intake and consulting with a healthcare professional, you can make sure you are getting the most out of this essential nutrient while minimizing any potential negative effects.
Balancing Vitamin C Intake
While vitamin C offers numerous health benefits, too much of a good thing can sometimes be harmful. Here are some risks and precautions to keep in mind when it comes to vitamin C intake:
Vitamin C Risks and Precautions
- Gastrointestinal Issues: Consuming high doses of vitamin C can cause stomach cramps, diarrhea, and nausea. It is recommended to limit vitamin C intake to no more than 2000 milligrams per day.
- Medication Interactions: Vitamin C can interfere with certain medications, including blood thinners and chemotherapy drugs. If you are taking any prescription medications, it is important to consult with your healthcare provider before adding a vitamin C supplement to your routine.
Vitamin C Benefits and Dangers (Pros and Cons )
When it comes to meeting your vitamin C needs, there are both pros and cons to consider:
- Dietary Sources: Eating a diet that is rich in vitamin C is generally safe and effective. Foods like citrus fruits, strawberries, kale, and broccoli are all excellent sources of this nutrient.
- Supplements: While supplements may be a convenient way to boost your vitamin C intake, it is important to choose a high-quality product from a reputable source. Additionally, it is important to not exceed the recommended dosage, as this can increase the risk of adverse effects.
To achieve a balanced intake of vitamin C, it is recommended to focus on consuming a variety of vitamin C-rich foods and considering a supplement only if you are unable to meet your needs through diet alone. As with any dietary supplement, it is important to consult with a healthcare professional to determine the appropriate dosage for your individual needs.
Vitamin C and Skin Health
Vitamin C is an essential nutrient that has numerous benefits for the body, including its ability to improve skin health. Its role as an antioxidant helps to protect the skin from damaging free radicals caused by environmental toxins and UV radiation. Additionally, vitamin C plays a crucial role in collagen synthesis, which is essential for maintaining the skin’s elasticity and firmness.
Research suggests that topical application of vitamin C can help to reduce the appearance of fine lines and wrinkles, as well as improve overall skin texture and tone. This is because vitamin C supports the skin’s natural healing process, promoting the growth of healthy skin cells and reducing inflammation.
Furthermore, vitamin C has been found to have a brightening effect on the skin, reducing the appearance of dark spots and hyperpigmentation. This is because vitamin C inhibits the production of melanin, the pigment that gives skin its color.
It is important to note that while vitamin C can be beneficial for the skin, not all products containing vitamin C are created equal. Topical vitamin C products should be formulated with a stable form of the vitamin and at a concentration that is effective for skin health.
In addition to topical application, consuming vitamin C through the diet or supplements can also have positive effects on the skin. Adequate vitamin C intake can help to promote skin hydration and reduce inflammation, improving overall skin health and appearance.
Overall, vitamin C is a powerful nutrient that can have numerous benefits for skin health. Its ability to protect the skin from environmental damage, support collagen synthesis, and brighten skin tone make it a valuable ingredient in skincare products and a key nutrient to incorporate into a healthy diet.
Vitamin C and Immune Function
Vitamin C is well-known for its ability to boost the immune system, making it one of the most popular supplements consumed during cold and flu season. This essential nutrient plays a vital role in supporting various immune system functions, including the production of white blood cells, which protect the body against infection and disease.
Research suggests that vitamin C can help reduce the duration and severity of colds and other respiratory infections. In addition, it can enhance the body’s ability to fight off infections and promote wound healing. This makes it a valuable nutrient for individuals looking to improve their overall health and reduce their risk of illness.
It’s important to note that while vitamin C can be beneficial for the immune system, it should not be relied upon as a cure or treatment for any specific disease. Rather, it should be incorporated into a balanced diet along with other essential vitamins and minerals for optimal health.
Some studies suggest that vitamin C may also have anti-inflammatory properties, which can further support immune function and overall health. Inflammation is believed to be a contributing factor in many chronic diseases, including heart disease, cancer, and arthritis.
While vitamin C is generally safe for consumption, it’s important to speak with a healthcare professional before beginning any new supplement regimen, particularly if you have any pre-existing health conditions or are taking medications that may interact with vitamin C. Consuming too much vitamin C can also lead to gastrointestinal issues, so it’s important to follow recommended daily intake guidelines.
Vitamin C and Heart Health
Vitamin C is not only crucial for the immune system and skin health, it also has potential benefits for heart health. Several studies have shown that individuals with higher levels of vitamin C in their blood have a reduced risk of heart disease and stroke.
A key way in which vitamin C may benefit heart health is by supporting healthy blood pressure levels. High blood pressure is a major risk factor for heart disease and stroke, and studies have shown that vitamin C supplementation can lower blood pressure in both healthy individuals and those with existing hypertension.
In addition to its effects on blood pressure, vitamin C is also a potent antioxidant that helps to protect against the development of atherosclerosis. This condition involves the accumulation of plaque in the arteries, which can lead to heart attacks and strokes.
Another way in which vitamin C may promote better heart health is by improving the function of the endothelium, which is the inner lining of the blood vessels. This improves blood flow and reduces the risk of blood clots.
While more research is needed to fully understand the connections between vitamin C and heart health, the evidence so far suggests that this essential nutrient may be an important factor in maintaining a healthy cardiovascular system.
Vitamin C and Eye Health
Along with its extensive benefits for the immune system and skin health, vitamin C also plays a crucial role in maintaining optimal eye health. Studies suggest that an adequate intake of vitamin C may help prevent certain eye conditions and reduce the risk of age-related vision loss.
Vitamin C is a powerful antioxidant that helps protect the eyes from oxidative stress and inflammation. As a result, it can help prevent damage to the cells in the eyes, including those in the retina. This, in turn, may help reduce the risk of developing age-related macular degeneration (AMD), a leading cause of vision loss among adults over 50.
In addition, vitamin C may also help reduce the risk of cataracts, a condition in which the lens of the eye becomes cloudy and impairs vision. Research suggests that vitamin C may help prevent the damage to proteins in the lens that can lead to the development of cataracts.
Overall, including foods that are rich in vitamin C in your diet may help protect and maintain optimal eye health, while also providing numerous other health benefits.
In conclusion, it is evident that vitamin C is a necessary nutrient that offers numerous benefits for our overall health. From supporting immune function to promoting healthy skin and heart health, vitamin C has shown a positive impact on our wellbeing.
However, as with any supplement, there are potential risks and precautions that need to be taken. It is crucial to maintain a balanced intake of vitamin C and consult with a healthcare professional for personalized advice.
Maintain a Balanced Intake
To reap the benefits of vitamin C, it is important to maintain a balanced intake. While dietary sources such as citrus fruits and green vegetables are the best way to obtain vitamin C, supplements can be a helpful addition when necessary.
It is important to note that excessive intake of vitamin C can lead to potential side effects such as gastrointestinal problems. Therefore, it is crucial to follow the recommended daily intake and avoid overconsumption of supplements.
Consult a Healthcare Professional
Before taking any supplements, it is essential to consult with a healthcare professional. They can advise on the appropriate dosage based on individual needs, highlight any potential interactions with other medications, and provide personalized advice for balancing vitamin C intake.
In conclusion, while vitamin C offers numerous benefits for our health, it is essential to maintain a balanced intake and take necessary precautions. By doing so, we can reap the positive impacts of this essential nutrient.
Q: What are the benefits of vitamin C?
A: Vitamin C is an antioxidant that is essential for various bodily functions. It helps boost the immune system, promotes collagen production, aids in wound healing, and improves iron absorption.
Q: How much vitamin C do I need daily?
A: The recommended daily intake of vitamin C varies depending on factors such as age, sex, and life stage. Generally, adults need between 75 to 90 mg of vitamin C per day.
Q: What are the sources of vitamin C?
A: Vitamin C is naturally found in many fruits and vegetables, including citrus fruits (such as oranges and lemons), strawberries, kiwi, papaya, broccoli, bell peppers, and spinach. It can also be obtained through vitamin C supplements.
Q: Can taking too much vitamin C be harmful?
A: While vitamin C is generally safe in recommended amounts, excessive vitamin C intake can cause side effects such as diarrhea, stomach cramps, and nausea. It is important to stick to the recommended daily intake and consult with a healthcare professional if you have any concerns.
Q: What are the dangers of vitamin C deficiency?
A: Vitamin C deficiency can lead to a condition known as scurvy, which is characterized by symptoms such as fatigue, easy bruising, swollen gums, and joint pain. It is important to consume adequate amounts of vitamin C to prevent deficiency.
Q: Can vitamin C be taken in combination with vitamin E?
A: Yes, vitamin C and vitamin E are often taken together as they have complementary antioxidant effects. The combination of these vitamins can provide added health benefits.
Q: Can vitamin C prevent or treat certain conditions?
A: Research suggests that vitamin C supplementation may have a protective effect against certain chronic diseases and conditions. However, it is important to note that vitamin C alone cannot cure or treat any specific condition.
Q: What are some excellent sources of vitamin C?
A: Some excellent sources of vitamin C include citrus fruits, berries, kiwi, papaya, bell peppers, broccoli, and dark leafy greens. These foods are not only rich in vitamin C but also provide other essential nutrients.
Q: Is vitamin C available in oral supplements?
A: Yes, vitamin C is available in the form of oral supplements. These supplements provide a convenient way to ensure adequate intake of vitamin C, especially for individuals who may have difficulty meeting their daily requirements through diet alone.
Q: What is the risk of vitamin C supplementation?
A: When taken within the recommended daily intake, vitamin C supplementation is generally safe. However, excessive supplementation or taking mega doses of vitamin C can lead to adverse effects, such as digestive issues and nutrient imbalances.


Inside there is a spacious dining room where you can sample delicious local home-cooked dishes including fish fresh from the sea, sausages and salami made from the meat of the wild boar and fresh young vegetables dressed with the finest extra-virgin olive oil and to complement these flavours, choose from excellent local red or white wines.
All the fresh fish comes from the unpolluted waters of Ogliastro Marina and Santa Maria and San Marco di Castellabate, while the hotel owner’s farming estate provides the rest of the organically grown produce. You can also dine on two magnificent open air terraces overlooking the sea with a view that stretches from Acciaroli to Punta Ogliasto, just behind which you can glimpse that historical and natural treasure trove, the magical island of Licosa, making you feel just as if you were aboard a ship in the midst of the deep blue Mediterranean.
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Ella Back and Café is a family owned café in Berlin that will touch your heart with its small business feel. Being a family owned business there is only one open in Berlin, and most of the products are homemade. The owner is an exceptionally nice man who’s generally working the counter with either his daughter or wife. It doesn’t matter if you can’t speak the same language, he finds ways to communicate and is very nice about it. Being that the family is Turkish the café serves a mixture of Turkish and German style food.
Another highlight is everything is delightfully cheap. The pastries and sandwiches are around one to three euros. They also offer great homemade lunches like stuffed peppers and an array of different soups for close to the same price. Of course there is a selection of coffee and tea as well. The café serves as a fantastic, quick, and cheap lunch stop as well as a nice spot to sit and have some coffee and soup made with love. If you’re heading to the Boxhagenerplatz flea market on a Sunday it’s a convenient stop for saving money on lunch on your way there.
Address: Boxhagener Str. 16, 10245 Berlin
Transport: M8 an M21
Opening hours: 6AM to 7PM.


Zambia is one of the world’s poorest countries and ranked 165th out of 177 on the Human Development Index. Poverty and food insecurity are widespread in both rural and urban areas, and the country remains extremely vulnerable to recurring natural disasters, including floods, drought and animal disease.
Food production levels vary widely from year to year. Food security is fragile because subsistence farmers depend on rainfall and traditional hoe cultivation, and even in years of national food surplus, many subsistence farmers or households often struggle.
The lack of proper infrastructure, inadequate provision of inputs, poor access to markets, and the slow pace of change in attitudes towards crop and livelihood diversification also continue to undermine farming capacity.
Zambia enjoyed a good harvest in 2009, including a maize surplus. While the harvest will help to improve overall food security, tens of thousands of people will still require food assistance due to the localised impact of floods and because many of the poorest and most vulnerable people will not be able to access sufficient food, even though staple food prices have fallen from their very high 2008 levels.
A Zambia Vulnerability Assessment Committee survey found that around 100,000 people in 7 flood-affected districts would require assistance. While the global economic crisis is likely to lead to greater unemployment, particularly in the vital mining industry, which could leave even more people vulnerable to food insecurity.
The HIV/AIDS pandemic has exacerbated food insecurity levels and contributed to a decline in socioeconomic activity. HIV/AIDS is also both a cause and a consequence of household food insecurity in Zambia. Around 17% of adults aged 15-49 years are HIV positive and life expectancy is only 37 years. HIV/AIDS undermines the capacity of people in most rural areas to produce enough food for their families. Malnutrition is present to varying degrees in most communities nationwide.
Standard national statistics for malnutrition levels amongst under-fives are 5 percent wasting, 28 percent underweight and 47 percent stunting.As at August 2009, Fewsnet reports that food security is generally good and maize, the staple food, continues to be readily available on the market as well at the household level due to the large surplus from the main harvest. Urban households are accessing maize on the market, with poorer households buying maize and taking it to hammer mills, which have reduced the demand for roller meal (a cheaper brand). Most rural households continue to be dependent on their own harvest and/or barter system at this time of year, and are therefore less dependent on the market. Large quantities of maize stock are available in different parts of the country, where producers are scouting for a market as the Food Reserve Agency (FRA) that handles the government‐funded maize purchase program is only able to purchase limited quantities of maize from different districts due to financial constraints. In addition, there is more maize flowing into the country informally from Tanzania and Mozambique at this time of the year, driven by the price differential at the borders. Such informal trade is usually a result of restricted trade in one form or another. When the ban was in place during the previous marketing season, informal trade still continued, albeit at a lower level.
Markets and trade
Following the above‐average 2008/09 harvest, maize prices dropped from the abnormally high levels of the 2008/09 marketing season. However, they have generally remained high for this time of year, and in some cases have increased. If these retail prices are indicative of the farm gate price trend, it implies that generally, producers are facing better prices this marketing season compared to this time last year. This also means that consumers are paying more for staple foods which, in the coming months, when prices are expected to seasonally rise, may create access problems for poorer households dependent on markets.
Consequently, maize meal prices have remained relatively high in some areas, including almost all urban areas, especially the Copperbelt region near the DRC, despite the good supply. The meal price shows a general upward trend from May 2008 to December 2008, with a temporal drop in January and February 2009 attributed to the government maize meal subsidy program during part of the 2008/09 marketing/consumption season. The government market intervention last marketing season clearly led to a delayed maize meal price peak (prices peaked in April/May rather than the usual February/March period). Roller meal (a less processed, cheaper brand) prices have significantly dropped since May, but not to the levels of the previous season for this time of year, and have basically remained above average. In the case of the more refined meal (breakfast meal), retail price reductions since the harvest in May have remained insignificant. The retail prices have remained above the pre‐harvest levels and significantly above normal for this time of year. Urban consumers are therefore faced with above‐normal maize meal (breakfast brand) prices, which may create increased demand for the cheaper brand (roller meal) in the coming months.
Some field reports have indicated that in parts of the country (particularly Southern, Central, and Copperbelt provinces), millers are buying maize at very competitive prices, which are above the Food Reserve Agency (FRA) indicative price of K1300/Kg. As a result, maize meal prices are likely to remain relatively high, to the disadvantage of consumers, resulting in reduced access during the hunger period. At the same time, high prices directly paid to farmers will encourage increased production in the long run. This could partly explain the generally high prices of maize and meal at this time of year. It should be noted that during the last production season, farmers were faced with high input prices, especially for fertilizer, whose price nearly doubled (the government fertilizer support program targets no more than 20 percent of the small‐scale farmers). The move by the private sector to pay higher prices for maize in the current season, as it did during part of last season, should be commended. In fact, in areas where private‐sector maize purchase is concentrated and running well, the FRA are better off shifting their market effort elsewhere, where farmers are stuck with maize at their depots due to limited quantities the FRA is purchasing.
The general high maize price levels during the current marketing season, despite the surplus production, is in line with some other countries within the Southern African region and could be attributed to the high input costs farmers faced during the last production season. The relatively high prices should encourage future maize production. There are, however, some areas where farmers are selling at much‐reduced prices (ZMK900/Kg) out of desperation, as they face large stocks and limited markets, such as in parts of Eastern province. The opening up of markets in Malawi, where prices are rising, is creating a good opportunity for producers in that region.
In July, the government of Zambia removed the maize export ban which had been in place throughout the 2008/09 marketing season, to allow 100,000MT of maize to be exported. Formal maize exports to Zimbabwe have already started, and at least 3,660MT had been exported by the end of July, as captured by the FEWSNET/WFP cross‐border trade monitoring system.


Hills Prescription Diet YD Thyroid Care Dry Cat Food is a delicious kibble that’s clinically proven to support thyroid health when fed as the sole source of nutrition.
- Supports kidney health with controlled phosphorus and low sodium
- Helps to manage your cat’s health in 3 weeks by normalising thyroid hormone levels
- Visible improvement in skin and hair coat Great taste your cat will love
Recommended for: Managing cats with hyperthyroidism
Not recommended for: Growing kittens & Pregnant or lactating queens
This diet should only be fed if recommended by your vet.
Please consult your vet for further information and guidance on what is best for your cat.IngredientsVegetable protein extracts, cereals, oils and fats, eggs and egg derivatives, minerals, meat and animal derivatives, seeds.
Hills Prescription Diet
Monster Pet Supplies


CENTRE ESPLAI’s restaurant is a bright and pleasant place to enjoy a meal in good company. A continental buffet breakfast is included in the price of the rooms. Lunch and dinner are menu-style and include Mediterranean cuisine as well as local and seasonal products. You are also welcome to eat on the terrace to enjoy the colors of the garden!
7:00am – 10:00am
Included in the room price
1:30pm – 3:30pm
8:00 – 10:00pm
VIRTUAL TOUR – RESTAURANT
We are Fundesplai
We are a non-profit organisation that has been working on behalf of education and happiness for children, equality, social inclusion, protecting the environment and developing the tertiary sector for over 45 years.
The Centre Esplai Hostel works with us on our educative, social and environmental tasks.


Jana began her culinary career in the same manner as many do. She was born into it! Her Italian grandparents and both of her parents loved to cook! An early exposure to great food sparked a passion that continues to this day. She trained at Zona Spray Cooking School, an accredited cooking school in Hudson, Ohio.
Her training lead her to a position in the cooking school. She worked along side many professional chefs that taught at Zona Spray Cooking School, including Michael Symon (The Chew). Her love of food, cooking and healthy eating lead to a 21 year personal chef/catering business. She has since retired from her catering business, but the love of food has lead her to sharing her knowledge in a classroom environment.


By Kerry Gallagher
The American Academy of Pediatrics reports that “screen media consumption is inversely correlated with fruit and vegetable intake and directly correlated with energy-dense, nutrient-poor snacks, drinks, and food.” More fast food, sugar beverages, candy and cereals are advertised in African American, Hispanic, and low-income communities. Overall, unhealthy food advertising in 13- to 17-year-olds is also correlated with development of media-driven norms that supersede healthier family norms. Social media influencers can sway teenagers toward unhealthy choices.
Parents can have consistent conversations with their children about:
- their nutritional needs and how to meet them each day to ensure they are feeling their best
- the motivations of the advertisers and how to use their media literacy skills to critically consider advertisements


Craving for pizza after a hectic group study? Yes! Let’s order it from your favorite restaurant. But wait…which pizza should you order? You know the flavor but not the other parameters. While ordering a pizza you consider the size as well as the number of slices in that pizza according to the number of people. There are different numbers of slices in different sizes. To see the number of slices in a 12-inch pizza, let’s read the blog: “How Many Slices In A 12-Inch Pizza?”. The answer to this question is that a 12- inch pizza usually contains 8 slices usually.
Pizza is the favorite fast food of many people in the whole world. Chefs all around the world invent new flavors that never let the Pizza craving go fade. There are two options for you to dine on a pizza. You can either go and eat in a restaurant or get a pizza delivery at home.
There is a variable number of eaters all the time. So before you order pizza, you should know the slices that the pizza contains and also the slices in a specific size. So here we are to get to know the number of pizza slices in a 12-inch pizza so that when you need to do so, you should not have to wonder.
Also, you can search for other sizes and also check out other restaurants for the exact slices they put in a 12-inch pizza. But knowing the slices in your favorite fast food is significant. So get ready to read interesting everyday information on today’s topic.
In how many sizes do the pizzas come?
The restaurants bake and offer pizza in different sizes such as:
- Small size: 8 to10 inches
- Medium size: 12 inches
- Large size: 16 inches
- Extra large pizza: 18 to 20 inches
- The size you can customize according to your need for a special event ( like a birthday party or a get-together)
What is the standard name of a 12-inch pizza?
You see the different sizes mark for different names in the restaurants. So a 12-inch pizza actually means a medium size pizza. So if you want to order a 12-inch pizza, you can simply ask for a medium size pizza in a restaurant.
How Many Slices In A 12-Inch Pizza?
A 12- size or a medium size pizza has only 8 slices. If you are four people to eat that one, you can have it in just 4 slices. This will help you eat in simple four-quarters and no need to count and divide slices. You can apply this idea to larger pizzas as well.
What is the “12 inch” in pizza measurement of a restaurant?
The pizzas are round so you may think the number measurement is either the diameter or the radius. Yes, this is the diameter of each pizza. So imagine the size of the pizza before you order the one, by thinking of the number of measurements that come with this pizza.
What is the serving size of a 12-inch or a medium pizza?
The medium pizza usually comes in 8 standard-size slices. Since an average human likes to have 2 slices of pizza, this pizza is enough for four people. But if you know the guests can eat much more, you must ask them before you order how much they can eat at that time.
The pizzas feed the people according to the toppings and the crust size as well. If you order a thin pizza, it will feed lesser people as compared to a thick pizza with heavy toppings like cheese, chicken, veggies, etc.
How much pizza should I order for a big gathering?
In a big family gathering or friends’ event, you should not better order 12-inches pizzas. Rather you should customize the order by telling the number of guests in your party to the restaurant management. However, if you think 2 or three large pizzas are enough, prefer this since the customizing will ask you for an extra charge.
How many slices are there in an 18 inches pizza?
An 18- inch pizza means a large-size pizza. It usually contains 14 pieces or slices but again this is the restaurant’s choice or the customer’s. You can order the pizza in only 4 slices or in the standard 8 slices. But an 18 inches pizza is really heavy so, have it in slices of 14.
What is the number of slices there in the extra large pizza from Domino?
Dominos offers an extra large pizza in 6 slices only. But if you want you can ask them to make more like many of the customers do according to the number of eaters in the home. People usually order extra large pizzas with 12 slices to have convenient dining.
So, readers, this was all about today’s informational blog: “How many slices in a 12-inch pizza?”. Hope you got the best ideas to have a pizza at home or a restaurant. To read more such informative articles please share and promote our link so that we may get an acceleration. Feels like you are craving a pizza after reading about pizza. Well, I am. Goodbye so that I may get one for myself.
Is pizza a complete diet for kids?
Pizza is fast food, so it is not a complete diet for kids or adults. However, by adding nutritional value by yourself like by adding more vegetables, chicken, and corn you can make it healthy.
Can I bake a 12-inch pizza at home?
Yes, you may bake pizzas in any size indeed. Just watch a cooking channel baking pizza, and write down the recipe. You can even watch one on YouTube. Try your own cooking and enjoy the “Home-made Pizza”.


Katsudon is one of my husband’s favorite meals, and it is definitely comfort food for me, too. As I’ve mentioned, here in Japan, fried cutlets (katsu) and croquettes (korokke) are very common in grocery and convenience stores, but you can also make your own for this. Katsudon is great for using leftover katsu, since it doesn’t need to be crispy. If you’re in Japan, you probably already know this tip, but grocery stores sell a lot of prepared foods, and if they aren’t sold by closing each day, they are thrown away. To prevent waste, most stores start marking down their prepared foods a few hours before closing – 20%, 30%, eventually down to 50% off! So sometimes I go over to the grocery store in the evening and see what’s on sale, then use it for something like this the next day.
Katsudon (adapted from here) – serves 2
1 tbsp vegetable oil
1/3 cup dashi
2 tsp sugar
1 tbsp soy sauce
1 large or 2 small katsu (or make your own), sliced into strips
3 eggs, beaten
1 green onion
cooked white rice
Heat oil in a saucepan over medium heat. Slice the onion into strips and saute it in the oil until translucent.
Mix together the dashi, sugar, and soy sauce, and pour it over the onions. Place the sliced katsu on top of the onions, and then pour the beaten eggs over everything.
Put the lid on the saucepan and cook for 2 – 3 minutes until the egg is mostly done.
Put cooked rice in two bowls. Scoop the mixture of katsu, egg, and onion on top of the rice. Sprinkle with sliced green onion.


The food processing industry in the United States is an essential part of the nation’s economy. In this article, we’ll look at how this sector has been affected by advancements in technology, global trade, and other factors. We’ll also discuss some of the key challenges facing the industry today and potential solutions for keeping it competitive.
The Food Industry Today
The US food processing industry is a $1.1 trillion sector that employs more than 15 million people. It is the largest manufacturing sector in the country, accounting for 16 percent of the manufacturing GDP. The industry has been growing steadily for the past decade, with an average annual growth rate of 3.6 percent.
Today, the food processing industry is facing many challenges. One of the biggest challenges is how to meet the increasing demand for healthy and organic foods. The industry is also struggling with how to deal with food waste, which amounts to more than $161 billion each year. Another challenge is finding ways to reduce its environmental impact. The food processing industry emits around 830 million metric tons of greenhouse gases each year, making it one of the largest sources of emissions in the manufacturing sector.
Despite these challenges, the US food processing industry remains strong and is expected to continue growing in the years ahead. Thanks to advances in technology and increased demand from consumers, the industry is well-positioned to meet the challenges of today and tomorrow.
What Happens To All That Food?
The food processing industry in the United States is a $1 trillion industry that employs more than 15 million people. The industry is responsible for the processing of more than 80 percent of the food consumed in the country.
The food processing industry is made up of four sectors: primary production, secondary production, tertiary production, and quaternary production.
Primary production comprises activities such as farming, ranching, and fishing. This sector produces raw materials that are used in processed foods.
Secondary production includes activities such as slaughtering and packaging. This sector transforms raw materials into products that are ready for consumption.
Tertiary production encompasses activities such as marketing and distribution. This sector makes processed foods available to consumers.
Quaternary production consists of activities such as research and development. This sector develops new ways to process food and create new processed foods.
A Brief History of the US Food Industry
The food processing industry in the United States has a long and rich history. It began with the early settlers who brought with them their methods of preserving food. These methods were then adapted and improved upon by the Native Americans.
The industrial revolution brought new technologies and methods to the food processing industry, which greatly increased its efficiency and productivity. The late 19th and early 20th centuries saw a massive wave of immigrants coming to the United States, many of whom were skilled in food processing. This influx of new talent helped to further propel the US food industry forward.
Today, the US food processing industry is one of the most advanced in the world. It utilizes cutting-edge technologies and processes to produce safe, high-quality food products that are enjoyed by people all over the globe.
Who’s In Charge?
The food processing industry in the United States is highly consolidated, with a handful of large companies controlling the majority of the market. The top four firms – Tyson Foods, JBS, Cargill, and Smithfield Foods – account for over 50% of all processed meat products in the country. These companies have significant power and influence over the entire industry, from the farmers who raise the animals to the retailers who sell the products.
The consolidation of the industry has led to higher prices and fewer choices for consumers. It has also made it difficult for small and medium-sized businesses to compete. Large companies have access to capital, technology, and economies of scale that allow them to produce food more efficiently and at lower costs. This puts smaller firms at a disadvantage and makes it hard for them to grow and prosper.
The food processing industry is an important part of the US economy, responsible for millions of jobs and billions of dollars in annual revenue. But its size and power have made it a target of criticism from those who believe that it wields too much influence over our food system.
Dangers in the US Food Industry
The United States food industry is one of the most dangerous in the world. Every year, there are thousands of food-related injuries and illnesses in the US. The most common dangers in the food industry include:
• slips, trips, and falls;
• exposure to hazardous chemicals and substances;
• machinery-related accidents;
• back injuries from lifting heavy objects.
• repetitive motion injuries; and
These dangers are present in all aspects of the food industry, from farming and processing to packaging and distribution. Injuries in the food industry can lead to expensive medical bills, time off work, and even death. To protect yourself, it is important to be aware of the dangers in the food industry and take precautions to avoid them.
The food processing industry in the US is a major player in the nation’s economy. It has gone through many changes over the past decades and continues to evolve as new technologies are adopted, newer regulations are implemented, and consumer demands fluctuate. This industry provides employment opportunities for millions of people while providing consumers with thousands of safe and nutritious products to enjoy every day. The future success of this industry depends on its ability to adapt to changing market conditions and remain innovative to maintain its competitiveness.


(3 oz.) pineapple juice + (3 oz.) simple lemonade
2 teaspoons of agave nectar
¼ cup fresh lime juice (from 2 limes)
4 teaspoons tajin seasoning
4 lime wedges
(6 oz.) tequila
Jalapeño slices and pineapple wedges, for garnish (optional)
Serves 2 or 3 glasses.
Place tajin seasoning in a shallow dish. Run a lime wedge around the rim of 3 glasses. Dip rim of each glass in tajin seasoning to coat. Fill each glass with ice. Mix pineapple juice, agave, tequila, ice in shaker Shake well and pour. Stir in lime juice. Add lime and garnish. Add a splash of lime La Croix on top (optional). Stir once with spoon.


My last baby is turning four at the end of August. I have been waiting for all of this baby weight I’ve accumulated to just fall off–magically! It’s so hard to balance what is good for me and what I need to do for my family. I have been spending way too much time not moving and then my kids don’t move either! I don’t want to be satisfied with my kids watching videos on my phone rather than going on adventures with me! Another thing that has occurred in our family is we figured out that my daughter has a dairy sensitivity. She doesn’t have a life threatening allergy to dairy so her symptoms have been brushed off for years. After the holidays, I knew we needed to make some changes. You know, change is hard!
Someone posted a meme on Facebook or Instagram-I can’t remember, but it said being over weight is hard and losing weight is hard–pick your hard. This really resonated with me. I am carrying around this baby weight from the last three babies and I feel awful-and that is hard. i’m looking toward my future self, the one after the kids are gone and I’m a little worried about the quality of the life I will have if I don’t get this under control now.
I have found the 21 day fix. I’m not a part of Beachbody. I ordered the little serving size cups on Amazon and I picked some recipes off of Pinterest, I figured out how many calories I should be consuming a day and ate my cups and lost a little weight. The big, huge deal for me was/is that when I follow the suggestions to the letter-I don’t really crave sweets or bread. In fact, when I eat processed food-I can tell that my body doesn’t really like it-totally amazing to me!
Anyway, it’s all a process. I cook meals that are family friendly and fit into what I should be eating. We eat a lot of brown rice, chicken and vegetables and everyone is happy. The little ones often want a different meal of nuggets or something like that, but most of the time they at least need to try what I’ve made! I’m trying to get away from packaged, processed snacks and food for them. It’s so easy to just grab this stuff and pack lunches quickly.
Yesterday, I made Chocolate Chip and Banana donuts with chocolate frosting for the kids to snack on. My kids love them and I feel like they are a better treat than the fried versions! Here is the recipe if you are interested in trying for yourself.
Baked Banana Chocolate Chip Donuts (Recipe from Janie’s Kitchen she uses spelt flour though and has a tasty topping! Check her out)
1 cup Mashed Ripe Banana (Roughly 2 small bananas)
1/2 cup Fat Free Greek Yogurt
1/4 cup Unsalted Butter (Melted)
2 Eggs (Room Temperature)
1 teaspoon Pure Vanilla Extract
2 cups flour (I used 1 cup AP and 1 cup Whole wheat)
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1 cup Chocolate Chips
1. Preheat the oven to 325F
2. Using your electric mixer with the whisk attachment, add the mashed banana, sugar and greek yogurt. Mix until incorporated.
3. Add melted butter, eggs and vanilla extra and mix.
4. Add flour, baking powder, baking soda and salt to the batter and mix until just incorporated. Do not over mix!
5. Using a spatula, fold in the chocolate chips.
6. Scoop the batter into a zip lock bag and seal shut. Using scissors, snip the bottom corner of one side of the ziplock bag to create your homemade piping bag.
7. Grease your doughnut baking pan and pipe 3/4 full the batter into each doughnut mold.
8. Bake for 12 to 15 minutes. Remove from the pan and allow to cool before eating.


Have you ever heard the theory that certain foods have a negative caloric effect, meaning they burn more calories during the digestive process than they contribute? (Celery and apples are often cited as examples.)
Turns out the negative calorie theory is a myth. But that doesn’t mean some foods aren't incredibly low-calorie and super-nutritious.
This delicate, peppery green is amazingly low in everything you don’t want, especially calories, fat, saturated fat, and cholesterol. 4 Calories per cup.
Asparagus is traditionally known as a detoxifying food, because it contains high levels of an amino acid that acts as a diuretic, flushing excess fluid out of your system. 27 calories per cup.
Broccoli is amazingly low in calories, but it always makes our list of the top superfoods for a reason. Calories per cup 31
Clear beef, chicken, miso, seafood, or vegetable broth is a dieter’s secret weapon, nourishing and filling your body for almost zero calories, especially if you toss in leafy greens and lean meat. 10 calories per cup.
Brussels sprouts are super-low in calories but loaded with cancer-preventing phytonutrients and fiber. 38 calories per cup.
Cabbage packs vitamins, minerals, fibers, and several phytonutrients thought to prevent cancer. 22 Calories per cup
Romaine lettuce alone is a great source of B vitamins, folic acid, and manganese, which helps regulate blood sugar and is essential for proper immune system function. 5 calories per cup.
Beets are sweet but have very few calories—so you can have something sweet without the guilt. They also are rich in cancer-fighting antioxidants. 37 calories per half cup.
Like other cruciferous veggies, cauliflower is full of cancer-fighting phytonutrients and is a great source of vitamin C and folate.
Black coffee is one of the lowest-calorie drink choices around, and it’s a great weight loss ally. Coffee alters levels of gut peptides, the hormones naturally released to control hunger or fullness.
Remember The Grapefruit Diet? There may be something to that. Studies reveal that, on average, women who consumed any amount of grapefruit or grapefruit juice weighed nearly 10 pounds less and had a 6 percent lower body mass index (BMI) than their non-grapefruit-eating counterparts. 39 per half fruit.
Meaty and incredibly low-cal, mushrooms are also incredibly diverse. White button, Portobello, shiitake, and Maitake are just a few of the varieties you'll find in your grocery store.
They contain lycopene, an antioxidant rarely found in other foods. Studies suggest that it could protect the skin against harmful UV rays, prevent certain cancers, and lower cholesterol. Plus, tomatoes contain high amounts of potassium, fiber, and vitamin C. 22 per medium tomato.
The potatoes skinnier cousin, turnips are a great source of fiber and vitamin C, and have a low glycemic load. We love them diced and tossed into soups or stews, or sliced raw and used in crudite (they taste surprisingly mild and crunchy!). 36 per cup.
A cleansing cruceriferous vegetable with the fresh crunch of salad greens and the powerful cancer-fighting properties of Brussels sprouts and broccoli, watercress contain sulforaphane and other compounds linked to lower disease risks. 4 per cup.
This miracle squash is the ultimate high volume food, meaning you can fill up on very few calories. It’s easy to grow, especially in the summer, packs lots of vitamin A, and is so simple to prepare raw or cook with you may want to eat it all year! 20 per cup.
Tender and flavorful, this leafy green is rich in iron, folic acid, and vitamin K. It also contains disease-fighting antioxidants beta-carotene and vitamin C, as well as the phytochemical lutein, which protects eyes against age-related macular degeneration. 7 calories per cup.
Lemons & Limes
Citrus fruits are loaded with vitamin C and, eaten whole, are a great source of fiber. 20 per fruit
Garlic fights colds, battles cancer, and may even ward off urinary tract infections. 4 per clove.


Asian Honey may be risk to health.
Many health conscious individuals use honey as a substitute for white sugar and artificial sweeteners. And rightly so. Honey has a long history of benefitting mankind and is the perfect sweetener. Asian Honey accounts for as much as 30% of honey imports into the US and is mixed with domestic production. However, it’s not perfect if the Asian honey is either contaminated and or adulterated!
A third or more of all the honey consumed in the U.S. is likely to have been smuggled in from China and may be tainted with illegal antibiotics and heavy metals. A Food Safety News investigation has documented that millions of pounds of contaminated Asian honey banned as unsafe in dozens of countries are being imported and sold here in record quantities.
And the flow of Chinese honey continues despite assurances from the Food and Drug Administration and other federal officials that the hundreds of millions of pounds reaching store shelves were authentic and safe following the widespread arrests and convictions of major smugglers over the last two years.
Experts interviewed by Food Safety News say some of the largest and most long-established U.S. honey packers are knowingly buying mislabeled, transshipped or possibly altered honey so they can sell it cheaper than those companies who demand safety, quality and rigorously inspected honey.
“It’s no secret that the honey smuggling is being driven by money, the desire to save a couple of pennies a pound,” said Richard Adee, who is the Washington Legislative Chairman of the American Honey Producers Association.
“These big packers are still using imported honey of uncertain safety that they know is illegal because they know their chances of getting caught are slim,” Adee said.
Food safety investigators from the European Union barred all shipments of honey from India because of the presence of lead and illegal animal antibiotics. Further, they found an even larger amount of honey apparently had been concocted without the help of bees, made from artificial sweeteners and then extensively filtered to remove any proof of contaminants or adulteration or indications of precisely where the honey actually originated.
An examination of international and government shipping tallies, customs documents and interviews with some of North America’s top honey importers and brokers documented the rampant honey laundering and that a record amount of the Chinese honey was being purchased by major U.S. packers.
Food Safety News contacted Suebee Co-Op, the nation’s oldest and largest honey packer and seller, for a response to these allegations and to learn where it gets its honey. The co-op did not respond to repeated calls and emails for comment. Calls and emails to other major honey sellers also were unreturned.
Best strategy to avoid possibly contaminated Asian honey is to only buy and use locally sourced and produced organic honey. There are local and regional honey producers in almost every area of the country. Think twice about purchasing the generic and big box brands. Check out local farm stands and farmers markets or your local Community Supported Agriculture cooperative (CSA).
Source: Food Safety News
Read Full Article: Click Here!


History of Barnison Farm
We purchased our ten acre Southeast Austin property in 2004 with no prior agricultural experience, but with plenty of big dreams and motivation. Nine months later we were selling our first batch of free range poultry products at the Downtown Austin Farmer's Market. From the day the chicks were born until the day they were passed across the counter to our customers, Jeremy was the only person to handle the bird. We were solely responsible for each animal from the feeding and caring for, to the processing and marketing. After four years of selling chickens at the market and interacting with several local chefs and restaurants, Jeremy found his true passion was in the kitchen, rather than in the field.
We still have a few animals on the farm, including a happy flock of laying hens. In the future we hope to expand our farm to include a variety of pastured animals and come to a happy balance of food and farming.
Check out our photo gallery for pictures of life on the farm.


Alamelu Vairavan, a Whitefish Bay resident, is an author and culinary instructor. Alamelu has a passion for educating the public about the use of spices and legumes in preparing healthy and tasty foods. She is also interested in educating the public about the growing research that points to the enormous health benefits of spices in preventing many diseases. Her mission is to enrich people's culinary experience and to inspire them to discover that cooking and sharing healthful foods can be an especially joyful experience.
Visit Alamelu's web site, CurryOnWheels.com.
I made a buttermilk drink for our friends who visited us at our home the other day. They loved the light refreshing drink and asked me how to make it. In India, it is common to serve buttermilk drink with ice cubes during hot summer days. Buttermilk drink can be prepared as a sweet drink called, “sweet lassi” or can be seasoned lightly without sugar and can be served as a refreshing buttermilk drink. Try this refreshing, cool drink during hot summer days!
Buttermilk is simple, wholesome, versatile and loaded with health benefits. Yogurt and buttermilk have long been a staple food of India. Buttermilk is made from plain yogurt. Buttermilk is rich in protein, potassium and calcium.


Students and Staff at J.L. Ilsley High School recently returned from a March break trip to Italy. Their stories about Rome and pizza and gelato inspired this "Would You Rather?" math question. Most students are pretty familiar with pizza and have strong opinions to share on their favourite type and restaurant for pizza.
Would you rather have a slice of pizza from New York or from Rome? The New York pizza costs $2.75 US per slice. The Rome pizza costs 1,50€ per 100 grams.
In Rome, pizza by the slice or "pizza al taglio" is typically sold in rectangular pieces by weight. Prices are often listed per 100 grams. Prices can vary greatly depending upon the type and location of restaurant. Restaurants close to major tourist attractions in Rome are often much more expensive. The price I quote above is from Pizza Florida in Rome. Estimating the weight of a typical slice of pizza might be difficult for students. How much does a typical piece of pizza weigh? According to Pizza Pizza, a 1/10 slice of a 14 inch diameter pizza is approximately 110 grams. There is also the issue of currency conversion. You could ask for 3 Euros worth of pizza, but how much will that cost you in Canadian dollars? An online currency conversion website or app can help with currency exchange.
The Nova Scotia Mathematics 10 curriculum has outcomes on both currency exchange and SI to imperial unit measurement conversions so I thought this would be a nice warm up question to be used in that course.
In case you were wondering where you should go to eat pizza, here are the 14 top cities for pizza, as identified on the Conde Nast Traveler Best Pizza in the World list. Note that a Canadian city, Edmonton, made the list.
Nova Scotia Mathematics Curriculum Outcomes
Mathematics 10 - M02 Students will be expected to apply proportional reasoning to problems that involve conversions between SI and imperial units of measure.
Mathematics 10 - FM01 Students will be expected to solve problems that involve unit pricing and currency exchange, using proportional reasoning.


When I was a kid, I was told Brinjal or Eggplant or Aubergine (whatever you call it) is the king of vegetables. Why? Because the fruit has a crown. That matter ended there and I never bothered about it. And another reason is that it’s not one of my favourite.
When I started cooking, I never cooked this vegetable until one of my roommate taught me to make “Begun Bhaja”, pretty simple bengali recipe. Of course I liked and decided to make it.
Sometime later I got more ambitious and asked mumma for her recipe for brinjal curry. Well, I goofed up! I got complete mixed up with the proportion of spices. The end result was so horrible I decided never again to try making Eggplant/Aubergine/Brinjal.
Two months later it struck me, why is this vegetable called king of vegetables? What is so exotic about it? I decided to google it up as I do for every other thing! (sometimes I think, I would have never been where I am if google had not been there :P). Wikipedia, our free encyclopedia over the internet has a very good description of Brinjal (I have embedded the link for inquisitive readers). In short apart from the green coloured crown on Brinjal, it can be cooked into a variety of dishes. One can argue that onion, potatoes and tomatoes are more widely used. But you see they do not have crowns on their head!
Well having read so much I decided to give Brinjal a try again and cooked Ratatouille. To my Indian readers, who are completely unaware of this dish, may I tell them that Ratatouille is not only a movie but is a dish as well which is completely vegetarian! In fact in the movie Ratatouille, Remy (the rat) cooks this dish in the end to impress Ego (the critic). My presentation was not exactly in the movie but I can say with pride that finally I cooked Brinjal/Eggplant/Aubergine/(or whatever you call it) and it did taste great! Many thanks to the Ratatouille recipe on wiki cookbook.
Some of the many dishes that can be made from this vegetable are:
- Begun Bhaja (Fried eggplant)
- Ratatouille (the french dish)
- Variety of Curry (made with lots of spices)
- Sambhar (added to pulses to make sambhar, a South Indian dish)
- Dip (in hindi its called bharata or chokha. made by roasting the eggplant)
- Salads etc…
Next time you think that Brinjal is an awful vegetable, remember that its the King of Vegetables and does deserve the due respect! Trust me, it does taste exotic 🙂


It’s the little things that make all the difference in life. A smile from a cute girl, getting the extra legroom of an emergency exit seat on a plane or, being able to wake up each hot, humid day in Vietnam to a devilishly good iced coffee.
That (above) little cup of black gold has made my stay in the at times painfully frustrating Vietnam all the better. Vietnam has a sizable coffee export industry that in 2010 saw over 1M tonnes of the good stuff sent all over the world. From arabica to robusta and even with special ‘weasel’ coffee, a coffee lover is bound to enjoy their stay here. And if you’re wandering, which I know you are – Weasel coffee is special in that the coffee beans are first eaten, processed and then excreted by weasels before being cleaned, roasted and brewed.
Excrement aside, the Vietnamese really do make a good ice coffee. First, a glass is filled with a small (2 tbsp, or as desired) amount of condensed milk – real milk is expensive and hard to come by in Asia, and also doesn’t taste as good. Then, a coffee filter is placed on top of the cup and hot water poured through it so that it filters through the beans and drips on top of the condensed milk. Finally, cubed or crushed ice is added. Sometimes for efficiency’s sake, cafes and stalls pre-make the coffee solution in bulk and chill it with the same, albeit less impressive looking effect. The result, a lovely layering of thick black Vietnamese coffee over condensed milk ready for the drinker to mix together.
The great part is that you can find Vietnamese iced coffee everywhere from street carts to high end restaurants, from 5,000D to 50,000D (25c – $1.75) and it will almost always taste great. To order, simply ask for an ‘ice coffee with milk’ or cà phê sữa đá. Those worried about the condensed milk being unhealthy, keep in mind how little is used per cup and that according to this source, a cup only contains 132 calories. Furthermore, your average milk coffee contains 4g/100ml of fat anyway. Or, 160 – 260 calories for a medium sized cafe latte.
It’s the little things…


I love pizza, I could eat pizza for breakfast, dinner (lunch to people outside the UK), tea (evening meal) and for supper. I have an intolerance to gluten and dairy, which as you can imagine, makes eating pizza difficult, HOWEVER Pizza Hut came up with a method to remedy my lack of pizza. At least once a month we, as a family treat will order 2 family pizzas, sides, a individual meal for me and a drink. I could have my favourite, ham and pineapple (I know, go for it and throw the disgust at me) on gluten free base with vegan cheese, and it was frankly yummy!
During lockdown our Hut got rid of all their drivers, which meant we had to go through Uber or Just Eat.
I’m not sure if it’s common in other places, but we have a reward system where you could earn “slices” and if they built up you could get a full family sized pizza. During the covid lockdown, I was housebound due to my health and couldn’t get to our Hut. My slices expired (bearing in mind I couldn’t contact them directly to ask for the slices to be used) and now they have re-installed their drivers and ordering system I decided we would have pizza on Friday. Imagine my shock when the slices have gone. I was basically told it was tough, I lost them and I could have travelled (in a wheelchair) 20 minutes to go collect the pizza and use my slices!
Bellow are images of the conversation I had with a member of the staff – I won’t be eating with the company anymore.


Meet Chicago’s Favorite Personal Chef Leslie Guria
Cooking for others has always been my passion. I love everything about it from choosing interesting recipes to shopping for just the right ingredients to seeing the smile on my guest’s faces when they’ve finished a memorable meal I’ve prepared just for them. So when it was time to move on from nearly two decades of sales and marketing, I knew a career as a Chicago Personal Chef was the path for me to follow and I’ve been doing just that since 2010!
As a home chef, I don’t really have specialty other than making home prepared meals for hungry clients. I make comfort food, healthy food, ethnic food, breakfast, lunch and dinner. I create and adapt recipes for those with dietary restrictions/allergies including gluten free, diary free, peanut free, soy free, (essentially name your allergen), as well as special diets for cancer patients, transplant patients, low iodine diets, vegan, vegetarian, diabetic, dietician specified diet plans, Paleo, the Specific Carbohydrate Diet, Weight Watchers, the Blood Type Diet, South Beach, Atkins, Kosher, American Heart Association and others. As a former Brownie leader and Sunday school teacher, I know how to work with kids and create meals they will appreciate and enjoy.
Since 2011, I have been a member of and certified through the American Personal and Private Chef Association, certified as a ServSafe Food Protection Manager and carry liability insurance. My food service experience includes working as a Chef’s Assistant at Whole Foods’ Salud Cooking School and in several restaurants including 220 Merrill, the Grand Traverse Resort and BDJ’s Deli.
And…as a working mom, I understand the not so subtle urge to pull over and grab Subway when you’re schlepping multiple kids to and from their sports and school activities. Making a healthy dinner that can be adapted to everyone’s schedule and preferences after a full day of work is the last thing I have the energy to do. If I only had a Personal Chef!
Skip the carry-out and enjoy a healthy meal. Contact Fresh from Your Kitchen Personal Chef Service today to schedule your FREE CONSULTATION.
Chicago Personal Chef!
Fresh from Your Kitchen is a Personal Chef Service is a Chicago/Long Grove, IL based home chef that prepares customized meals/dinner for clients in Chicago’s North Shore, North and Northwest suburbs including Barrington (all of them) Kildeer, Hawthorn Woods, Inverness, Lake Zurich, Buffalo Grove, Lincolnshire, Riverwoods, Bannockburn, Deerfield, Highland Park, Northbrook, Northfield, Glenview, Lake Forest, Libertyville, Vernon Hills, Mettawa, Lake Bluff, Glencoe, Winnetka, Wilmette, Arlington Heights, Palatine, Mt. Prospect Schaumburg and Hoffman Estates.


Haldi is an Indian cuisine restaurant in Southwater, Horsham. Haldi serves all the popular Indian dishes we are familiar with. We also serve Roshini Mirchi, Satkora, Mishty Kodu Lamb, King Prawn Khazana, and Roshini Mirchi Monk Fish. However, still the authenticity of good Indian cuisine dishes are always something many Indian cuisine enthusiasts worry about. However, now there are many Indian restaurants around that consider authenticity important and these restaurants just dont toss some curry spices, yoghurt and herbs and serve it as Indian food, but actually prepare authentic Indian dishes. Haldi is one such restaurant. Check our menu and order something, you will surely see how we try maintaining the authenticity of Indian food. We serve in Brighton, Worthing, Bexhill, Maidstone, Basingstoke, and Fairbank.


The Way of the Turtle - The Slow and Steady Path to Better
(Textured/Texturized Vegetable Protein)
Product made primarily from soy flour. It is purchased dry, either
in granules (which is most common) or chunks, and generally rehydrated
during cooking. The flavor is neutral, so it absorbs the flavors
of the other foods it is cooked with. It is often used as a meat
substitute, as it is high in protein. It also contains a fair amount
of fiber, and is low in carbohydrates. Because of this last fact,
people who feel better on a reduced-carbohydrate diet can use it
to substitute for rice or other high-carb food. TVP can be found
mainly in health food stores. NOTE: Those sensitive to soy should
not eat TVP.
The material on this page and Web site is for informational and educational
purposes only, and should not substitute for medical advice. Anyone having questions
about the application of information appearing here to a specific person or
situation should obtain advice from a qualified health care professional.


Last weekend I decided that I would buy all the ingredients to make veggie burgers for every night of the week this week and make them all on Sunday.
Does that sound like too much?
If not you're absolutely right it doesn't sound too bad.
Every week I do a version of this Sunday blitz preparing and cutting veggies and fruit for the week as well as a few meals and possibly something baked without writing about it. The problem is I have a tendency to just to put too much on my "TO DO" list.
My husband always warns me "Now don't do too much!" and I say: "No no" with this faraway look and I always do.
I can safely say this time even if I did too much it was so worth it! Everything was delicious! I had complete dinners for every night of the week and even had enough to share with friends.
This is one of the 5 veggie burgers I made. This one is from Oh she Glows that I shared with my friend Jen. It was served with sauteed mushrooms and onions and pickled mustard seeds another new recipe that I tried this week that I am thrilled with and some turnip fries that my cute husband had cut up over the weekend to help me out.
|Photo credited to Jen from The Lady's Lounge|
So last Sunday when I got up at 6 am veggie burgers were not the only thing on my mind. The first thing I made the pizza dough for the Sticky Buns and Cinnamon Rolls.
It was pretty good timing though since my really handsome husband got home from the night shift around seven am and I followed him around, drinking my coffee listening to his stories about work while I waited for my dough to rise.
Once my husband went to bed I got busy and when my teen son got up I greeted him with Hot Sticky Buns and coffee and sat with him with a yummy piece of leftover dough I had stuffed with chocolate chips and also shared that with him.
|Photo credited to Everyday Food Blog|
When he went to his room satiated I got busy with my Tofu dishes. For lunch it was Sesame Crusted Tofu with Nuoc Cham from Alexandra's Kitchen absolutely delicious and we later used the tofu and Nuoc Cham in sandwiches during the week for our lunches.
|Photo credited to Alexandra via her blog Alexandra's Kitchen|
For dinner my main inspiration for writing about my cooking over the weekend was this recipe I discovered that I absolutely must mention because it is life changing.
Are you curious to know what it is? It is one of the most amazing dishes I've ever eaten: Bulgogi Style Tofu. It is now hands down my favorite meal!
|Picture and recipe credited to Manifest Vegan|
Now I'm not a stranger to tofu. I like it but it is not something that I consider tasty on it's own. I usually use it ground up in egg rolls or dim sum with cabbage, onions and carrots and lots of tamari, ginger and garlic for flavor or to roll in sushi to eat with some nice pickled ginger and wasabi.
I am telling you if that is what you think when you think of tofu well you absolutely need to try this recipe.
Tell me what you think if you do and I'll let you know the results of our veggie burger taste testing.
Last but not least I want to tell you about one more thing. Blurb the number one place to create books is now offering 15% off cookbooks.
I will be creating one with all my favorite recipes how about you? If yes no need to go anywhere you can just click here and it will take you through the process step by step.


We all want our cells to age well. It’s easy math: Healthy cells = longer life.
Dr. Vincent Giampapa, a board-certified physician, Nobel Prize nominee and member of the Jeunesse Scientific Advisory Board, has dedicated his career to the study and practice of preventative medicine. Passionate about empowering people to look, live and feel young, Dr. Giampapa partnered with Jeunesse to create AM & PM Essentials, two supplements formulated for cell health.*
Through his research, Dr. Giampapa has pinpointed four things that can have a BIG impact on how our cells age now and in the future.
DR. G’S FOUR SIMPLE TIPS TO A MORE VIBRANT, HEALTHIER LIFE
Tip 1: Food – quantity and quality
The first tip for optimum cell health is about proper food quantity and quality. You are what you eat, right? First, let’s talk quantity. In the modern age, most of us always have a smartphone with us. Essentially, it’s a palm computer that can determine how much food we should eat at each meal. Don’t have your phone with you? Good thing your hands are always “handy.” Put your hands together. Dr. Giampapa notes the amount of food that fits in our two palms is a great measure of how much food we should eat at each meal.
Now, let’s move on to quality. Dr. Giampapa recommends that our food at each meal be divided into three equal parts: protein, carbohydrates and fats.


Dano's Heuriger on Seneca is the
perfect location for intimate occasions. Set along
the shores of Seneca Lake in the beautiful wine country
of the Finger Lakes of New York, Dano's offers a warm
and elegant environment for you to celebrate with
family and friends.
Wine Receptions - Dano's hors d'oeuvres
are distinct for their creativity and seasonality.
The restaurant can accomodate up to 90 guests for
Tasting Dinners - Dano's can accommodate
up to 75 guests for seated dinners. Chef Dano Hutnik
and pastry chef Karen Gilman work intimately with
the host to create a menu that is an expression of
Outdoor Terrace - In the summer months,
our outdoor terrace is a tranquil oasis along the
shores of Seneca lake, with seating for up to 60 guests.
Weddings at Dano's - Chef Dano Hutnik
and pastry chef Karen Gilman will work to create a
memorable custom menu for your wedding day. Dano's
can accommodate up to 150 guests in the summer months
and up to 90 guests in the winter months.


August 26, 2016
Minnesota State Fair 2016
Every year, my trek to the Great Minnesota Get-Together is both the same. And, absolutely different than years past. But, always, consistently, fun and memorable.
I always go to Day One of the Fair in Saint Paul with my “fair husband” Steve. We are particularly compatible as a fair couple because we like the same things, yes, but are also open to the choices of the other person. Plus, we share the food.
Iron Range Meat & Potatoes
So without further ado (because I know you are dying to find out) here is what we ate at the Fair:
- Iron Range Meat & Potatoes
- Pronto Pup®
- Honey Sunflower Ice Cream, Honey Lemonade, Honey Lemon Sorbet (can you tell I am a big fan of the honey wing of the Horticulture Building)
- waffle fries
- birch beer
- vanilla milkshake (only 2 spoonfuls; too creamy. Me, I like icey shakes)
- blue cheese & corn fritz
- candied bacon donut sliders
- cup of coffee, flight of dark beer, Clown Shoes chocolate porter, lots of water
- roasted corn
- cinnamon banana dark chocolate Jonny Pop.
For more pictures and narrative, I invite you to check me out on Instagram @nyproducer
August 24, 2016
Quickie post to say that I am in serious training for the Great Minnesota Get-Together. Yes, you can count on coming back here in just a little over 24 hours – to get the full list of what I and my “fair-husband” will have eaten, shared, and delighted over.
Time was (just look back at lists past) – that I could barely get all the items consumed on one page. Now, really — who has the stomach to eat that much. Ha!
In training means: not too much eating beforehand. Taking good care of myself. Making room. And studying the list of the new foods.
This is at the top of my list: Candied Bacon Donut Slider! It IS a donut hole – so don’t go judgin’. I’ll report back!
AIN’T LIFE GRAND!!!
Oh – late addition: how did I miss this one?
Candied Bacon BLT (sensing a theme here!) I’ll let the fair description take it from here:
Crispy, thick candied bacon, rancher’s slaw and green tomato spread on a sweet egg bun.
August 27, 2010
As promised: here’s the list of what I ate at this year’s fair. Every year is slightly different: I have some favorites. And, of course, have to try out new items. This year: the deep-fried bologna on a stick. Here goes.
- honey ice cream with sunflower seeds (twice)
- wine ice cream: ruby raspberry and apple cinnamon
- deep-fried bologna on a stick
- grilled corn on the cob, hold the butter
- Pronto Pup® (you may know it as a corn dog)
- sausage sampler: swedish, tuscan, wild rice
- vanilla milk shake
- small taste of chocolate malted milkshake
- what they called a “tornado potato”: spiral fries dipped in chocolate
- Pig Lickers: bacon dipped in dark chocolate
- sweet potato “tater tots”
- 10 bottles of 20 oz. water
- Korean chicken taco
- key lime pie on a stick
You know, I think that’s it. If something else comes to mind, I’ll add it. Doesn’t look so bad. Hahahahaha. Certainly not up to the standards of the 2005 fair.
August 26, 2010
UPDATE: I have to laugh. Looking at my post from the 2010 Minnesota State Fair – I realized that the picture is very similar to the one below – from the 2009 OREGON State Fair: involving the same basic food item: Bacon. Anyway — I experimented with posting a blog from a remote location, in this case – obviously – the MN Fairgrounds – and it seemed to work.
A little post from the fair. I’ve embraced the fun of knowing that part of the joy of weight loss is that a day of indulgence ain’t gonna hurt. I mean, what would a day at the fair be without Pig Lickers: crisp bacon dipped in dark chocolate. Spent an hour with a man who creates wooden bowls you can drink ale from. Ain’t life grand!!
Sorry, gotta run. Hear there are sweet potato “tater tots” over down the way.
December 31, 2009
There is this thing we dieters do in the evening, or even the days, before we start our DIET. We eat that last supper of everything we’re convinced we are not going to eat, or do not think we will be able to eat while on the diet. (Read more on my thoughts about being ON a diet in entry called To All A Goodnight).


We aim to serve straightforward food with an emphasis on quality and simple artistry. In addition to using fresh fruit, berries and vegetables during the growing season from our own organic garden, the Saturday farmer’s market in Chestertown beckons with many local fruit and vegetable producers. We have established a working relationship with a local meat and egg producer who delivers sausage and free-range eggs to the inn. We try hard to be as “garden to table” as possible. During the Winter and shoulder seasons we don’t always have a choice and have to use what is available at the grocery store. Check out our food video on YouTube.
The Brampton was a peach plantation during its heyday in the 19th century. In season no breakfast or afternoon tea will be complete without that delicious fruit and you can look forward to something “peachy” every day of the week.
With 24 hours notice we can accommodate special diets such as: Vegetarian, Vegan, Dairy-free, Gluten-free, Low-carb and Low-fat.
Upon request breakfast delivery is available to guests staying in the cottages.
Please view our sample menu below, or browse a few of our recipes to use in your own kitchen.
- Orange or cranberry juice
- A freshly baked pastry
- Daily changing fruit course
- Cook’s whim – sweet choice such as French Toast made with homemade bread.
- Cook’s whim – savory choice. In the Spring frittatas with homegrown asparagus and goat cheese is a favorite of our guests.
- Always eggs your way
- Greek yogurt with homemade GF granola and fresh fruit
- Oatmeal with raisins and toasted nuts
- Daily changing breakfast meat
Try a few of our recipes:
“We couldn’t feel more at home than we do here. The staff is wonderful. The breakfast is outstanding. We could go on and on, but we’re sure the guests will find out for themselves what a treasure they found here at the Brampton.”
~ Marion and Paul, NY
Tea Time and Social Hour
Every day at our romantic getaway in Maryland, afternoon tea is served buffet-style in the dining room and consists of freshly prepared savories and sweets. During the warmer months we’ll have iced tea and lemonade. During the Fall and Winter we offer a selection of fine Harney and Sons teas. Also during January and February it’s oyster season. On Saturdays you can enjoy oysters on the half shell with a house made Mignonette and cocktail sauces.
Sample Tea Offerings:
- Brampton Plantation Peach Cobbler
- Almond biscotti
- Rhubarb strawberry crisp
- Linzer cookies with homemade Peach Jam
- Mini quiches
- Assortment of cheeses and crackers
- Cheese Puffs
- Onion Tart
- Kale Chips
- Homemade spiced nuts
- Oysters on the half shell in season
For more culinary inspiration:
Check out this blog, Danielle is a proud member of “Eight Broads in the Kitchen“.


Massillon resident turns bushels of
peppers into confetti
When her husband brought home bushels of peppers from Amish Country a few years ago, Massillon resident Valita Ross had no idea those peppers would grow into a business. Those peppers have been transformed into an all-natural, distinctive condiment called Confetti Peppers.
Confetti Peppers is a mix of banana and red bell peppers shredded like cole slaw that is seasoned with a special blend of herbs and spices and packed in canola oil. The peppers are for sale at many local stores, including Fishers and Bordner’s, and Ross hopes to begin distributing the product to different areas.
She began by experimenting to develop a recipe of shredded banana and red peppers that she canned and stocked her pantry shelves with.
“I began giving it to family and friends,” she said. “The response was overwhelming. They told me they used them on sandwiches, pizza, pasta dishes or ate them right out of the jar.”
Encouraged by family and friends to put her product on the market, Ross started a tough journey to find someone to produce and package it.
“It’s one thing to have a great recipe, it’s a completely different thing to get it on the market,” she said. “But I was committed once I decided to put it on the market.”
She faced challenges, including perfecting the recipe to ensure that the company could reproduce the product.
“I wanted to make sure it tasted like mine,” she said. “There have been slight changes to streamline the production.”
Ross is very proud of her product and knows that her mother, Sammie Gilmore, would be proud, too. Everything Ross knows about cooking, she said, she learned from her mother.
Her mother – who passed away in 1994 – was a cook in the cafeteria at Ecko Housewares and had always dreamed of marketing her own products, including her barbecue sauce.
“I continued the legacy,” Ross said as her eyes began to well with tears. “I feel she would be really be proud. She loved to cook and she taught me. (I) fulfilled the legacy. I can hear her voice saying things like, ‘Make sure it has good eye appeal,’ that’s why I added the red peppers.
“It makes me chuckle ... I mix it with my hands. She always did things with her hands. She would say (when I was young), ‘Just put your hands in it, stop being so prissy.”
Regina Iborra, Ross’ neighbor and taste-tester, said Confetti Peppers are so flavorful and healthy.
“It’s a party of flavor,” Ross said of the product. “The oil adds a dimension different from vinegar-based products. It’s very healthy and natural, there are no artificial flavorings. It’s that good kind of food mom would have canned years ago.”
Ross offers this advice to those trying to get a product off the ground: “First, you really have to be committed. You have to expect rejection. Don’t give up to easy. It’s not an easy process. Expect the unexpected.”
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Site design by Jason Cannon


We all love a snack and there are plenty to choose from. From your basic popcorn to the latest trend of chocolate-covered dill pickles.
Chocolate is great on most things
I love chocolate, it’s my go-to snack and I really love chocolate covered pretzels, chocolate covered peanuts and raisins, okay if I’m honest chocolate in general.
Dill pickles are amazing
You can even get dill pickle popcorn, dill pickle pringles, and my favorite dill pickle vodka.
Malley’s chocolate limited-edition snack
Mally’s Chocolate the makers of the more conventional treats have now designed limited-edition chocolate-covered dill pickles for $9.75 for an 8-oz. box.
Make your own if you can’t find any to buy
If you can’t find any in stock you can always make your own, Delish has a simple recipe on their website.
Not everyone thinks chocolate-covered Dills is a good thing, as with anything its personal taste.


8 a.m. start today, so David once again blew off breakfast in favor of another hour's sleep, but I got to try another fruit juice—"caju" (cashew fruit, as opposed to cashew nut); okay but not terrific. The tapioca pudding was replaced by excellent cinnamon-flavored rice pudding. These odd but attractive planters (outside the breakfast room) are made of driftwood-like logs with clumps of Sanseveria attached to them.
This morning's session is on the deep sea, so David will be both chairing part of it and presenting his paper. Later in the day, he'll present his poster during the poster session. For the first time, the session has fallen behind schedule, because the computer projecting the speakers' slides decided, near the beginning of the first speaker's talk, to reboot itself, setting him back several minutes (out of a closely timed 15-minute talk). The first paper mentioning sequestration of CO2 in the deep sea was also delivered this morning, and the discussion immediately became very lively—it's a very controversial topic!
No new or different fruit juices were offered at coffee break this morning, but I tasted the dark-purple grapes accompanying the fruit salad. I suppose I should not have been surprised that they have a distinct muscadine flavor, even though they grow in large, tight clusters. This area must have the same problem we have in Florida—ordinary cluster grapes won't grow in such a warm climate, and the southern "muscadine" grapes that do grow there (and produce produce small, loose clusters of just 1, 2, or 3 berries) make very sweet, odd-tasting wine. Would-be wine makers in Florida have set about hybridizing wine grapes with muscadines, trying (without great success) to make a wine-grape variety that will grow in the subtropics. Here, they must have done the same thing but have the sense to market the hybrid as a table grape; they're very different from "ordinary" grapes but delicious.
Written 2 August 2007
At lunch, the buffet featured a new dish, "tutu," a thick purée of brown beans (like think refried, only smoother) stewed with bits of sausage and meat, traditionally ladled over rice and topped with finely shredded kale quickly sautéed with bits of bacon and garlic. A chef was busily sautéing small batches of it at the buffet table, so that everyone could get a freshly cooked serving.
The afternoon session ended at the coffee break, which was followed by the poster session and cocktails. (A "cultural presentation" was supposed to accompany the cocktails—another dance exhibition, rumor had it—but that never materialized.) As predicted, quarters were a little close among the posters, but enthusiastic discussion was prevalent anyway, and the cocktail waiters managed to circulate with trays of canapes (although the ones with trays of beverages didn't brave the crowded conditions among the posters and remained in the adjoining lobby).
The canapes consisted of little geometrically shaped slices of bread topped with cheese and olives, quail eggs and anchovy, ham, salami-like sausage, salmon, etc. Later, they switched from canapes to hot nibbles: fried bits of fish, small deviled-crab balls, breaded and fried cheese cubes, small fingers of kibbee (the best), tiny shrimp empanadas, etc., all accompanied by tartar sauce for dipping. Meanwhile, other waiters passed trays of drinks: red and white wines, beer, soft drinks, and fruit juices. I had a glass of graviola juice and an excellent, bright-pink, sort of guava milkshake.
When the session finally wound down, we wanted to venture farther afield for dinner but were unsure of ourselves, not knowing either the culture or the language. David therefore invited Janet Reid, an American colleague who had lived for many years in southern Brazil to come with us, so in the end four of us set off for "Fogo de Brasa" (fire of the coals) the nearest churrasco restaurant, a block or two off the beach and midway between the two hotels. We were pretty early, so the restaurant was mostly empty, but we were graciously received and even presented with little cheat sheets listing the English translations of the most common cuts of meat for churrasco. The place was clean, bright, and modern. For a fixed price, we got all we could eat salad bar, unlimited churrasco (usually translated "barbecue," but actually meaning "grilled meat"), and a shot at the dessert trolley (I suspect the dessert was unlimited also, but after the other courses, we were in no condition to find out!).
The salad bar was huge, feature not just basic salad with many, many toppings and dressings, but rows and rows of pickles and composed salads, like slaws, chopped salads, vegetable salads (or radishes, squash, cucumbers, artichokes, cauliflower, okra), seafood salads, fruits and fruit salads, cheese, quail eggs, olives, roasted garlic, chilis, dried and fresh tomatoes, fresh and (several kinds of) marinated mushrooms, and a huge tray of sushi! The shelf above it was loaded with bottles of soy sauce, many bottled salad dressings, many olive oils and vinegars, and condiments like Tabasco and Worcestershire, which you could take back to your table. We made a valiant effort, but there was no way, even working together, that we could have tried everything. To one side was a large, green coconut-shaped urn with a tap dispensing green-coconut milk, so I got to try that.
Once we had eaten most of our salad, we turned to the little metal device on our table and rotated its wheel from the red "Não, obrigado!" (No, thank you) position to the green "Si, por favor!" (Yes, please) position, and immediately a waiter appeared at our tableside with a three-foot skewer bearing a sizzling slab of "faldinha" (literally, "little diaper"; skirt steak). He rested one end of it on a little round dish he placed on our table for the purpose, whipped out a large and amazingly sharp knife, and asked "mal passada" (literally "poorly passed (over the flame)," meaning "less cooked") or "bem passada" (well passed, meaning more well done)? They apparently cook the meat on one side of the skewer longer than that on the other, so depending on your choice, the waiter deftly spins the skewer to slice from the rare side or the more-cooked side. He starts a slice, which you then grasp with a little pair of tongs set by each plate for the purpose (just like the tongs you'd find in an ice bucket). When you've got a good grip, he slices your piece free from the skewer, and you transfer it to your plate. If you hold out your tongs for more, he'll keep slicing away.
While the rain pelted down outside, we started on our skirt steak (bloody rare and outstandingly good), but another waiter shortly appeared bearing a skewer of "picanha" (rump steak), of which we all accepted a slice or two, then another with grilled pork ribs (excellent, shown here being slid off the skewer onto my plate; the glass in the background is filled with chilled coconut water), then whole filet rolled in Parmesan cheese, then a skewer of "linguica" sausages, then a (somewhat smaller) skewer loaded with chicken hearts, then one bearing a large coil of spicier linguica. By that time, we were pretty overcommitted, so we waved away the guy with a skewer full of chicken legs and the guy with chunks of filet wrapped in bacon before grilling, then rotated our little wheel to red to fend off the rest. We still hadn't seen half of the cuts listed on our cheat sheets, let alone all the seasoning variations, but I for one had overindulged in cocktail munchies, so we decided to move on to dessert.
The dessert trolley carried six major desserts, plus many sauces and garnishes, but three out of the four of us opted for the caramel flan, which was delicious.
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Cooking with Color 4 Kids Class
Experience an interactive, hands on cooking class for the whole family, as Chef Roxana teaches you and your kids how to cook colorful, healthy dishes with fresh fruits and vegetables.
JOIN US FOR THE NEXT CLASS AT WARIKE PERUVIAN BISTRO
ON MONDAY November 7, 2022 FROM 5-6PM
2399 N Federal Hwy
Boca Raton, FL 33431
(561) 465 - 5922
FALL MENU INCLUDES:


Pumpkin Spice : How Our Creamer Stacks Up!
Hello lovelies! Indeed it is that time of the year (FINALLY) when the leaves and the temperature start to fall (hey, 90 degrees is still a huge upgrade from the 115 it usually is here in sunny Austin, TX) and all of the ladies (and gents!) start craving some seasonal flavors that remind us of the holidays!
Our Pumpkin Spice Flavor was added to our collection to provide a healthy alternative to the typical Starbucks PSL. So just how well does our Creamer stack up against other PSLs nutritionally? We break down a few of the most popular versions of the (16 oz) PSL below:
Calories - 460
Carbs - 52 g
Sugar - 50 g
Ingredients - Milk, Pumpkin Spice Sauce [Sugar, Condensed Skim Milk, Pumpkin Puree, Contains 2% Or Less Of Fruit And Vegetable Juice For Color, Natural Flavors, Annatto, Salt, Potassium Sorbate], Brewed Espresso, Whipped Cream [Cream (Cream, Milk, Mono And Diglycerides, Carrageenan), Vanilla Syrup (Sugar, Water, Natural Flavors, Potassium Sorbate, Citric Acid)], Pumpkin Spice Topping [Cinnamon, Ginger, Nutmeg, Clove, Sulfiting Agents].
Calories - 340
Carbs - 53 g
Sugar - 52 g
Ingredients - Milk; Brewed Espresso Coffee; Pumpkin Spice Flavored Syrup: Condensed Skim Milk, Sugar, High Fructose Corn Syrup, Water, Brown Sugar (Sugar, Molasses), Caramel Color, Natural and Artificial Flavors, Potassium Sorbate (Preservative), Mono and Diglycerides, Disodium Phosphate, Salt; Caramel Flavored Swirl Syrup: Sweetened Condensed Nonfat Milk, High Fructose Corn Syrup, Sugar, Water, Brown Sugar, Caramel Color, Potassium Sorbate (Preservative), Natural Flavor, Salt.
Calories - 340
Carbs - 51 g
Sugar - 48 g
Ingredients - Fructose, Water, Natural and Artificial Flavors, Nonfat Milk, Annatto Extract (Color), Caramel Color, Potassium Sorbate (Preservative), Xanthan Gum, Salt, Sucralose.
And for the Finale, Pumpkin Spice Wander Life Coconut Creamer (with 1 TBSP of Creamer) :
Calories - 70
Carbs - 7 g
Sugar - 5 g
Ingredients - ORGANIC COCONUT MILK POWDER (ORGANIC COCONUT MILK POWDER, LESS THAN 2% TAPIOCA STARCH AS DRYING AGENT), ORGANIC DATE SUGAR, ORGANIC PUMPKIN PIE SPICES
Winner : Wander Life Coconut Creamer!!!
The moral of the story guys, is that you don't have to compromise taste or health just to get your PSL craving fix! Even if you use 4 TBSP of our Creamer, the calories would only be 280, carbs = 28g, sugar = 20g, AND you know you're consuming a dairy free product with all organic ingredients, no additives, and plenty of healthy fats to keep you satiated.
So there you have it friends! Grab one of our Pumpkin Spice Creamers and feel better about "indulging" this season!
Kat - Wander Life


Last week we introduced you to a business that puts a personal touch on everything they do. This week we will introduce you to a place that proves shopping local gives you quality and a connection that larger chains can’t match.
The Butcher Block Meat Market in Newcastle
This local favorite has offered high-quality beef and other meat products to the Tri-City area for over 12 years. Formerly known as Butcher’s Block, they specialize in premium cuts of beef, pork and poultry. They even carry specialty cheeses and make their own sausage!
“Our staff is known for their friendliness, excellent service and positive attitudes,” said site supervisor Mickey Hensley. “Our customers love to interact with our staff.”
While they provide that “mom and pop” feel that is often unique to locally owned businesses, they focus heavily on customer service. That is why a significant percentage of their business comes from repeat customers.
OEC Fiber has made the experience they offer even better. It has streamlined their Point of Sale system, making the checkout process quick and simple.
“We have been successful due primarily to our faithful customers,” said Hensley. He credits their loyal customers and outstanding staff for making Butcher Block Meat Market what it is today.
They provide high-quality meats at fair prices, but even more than that, they treat everyone that walks through their doors like family.
To learn more, follow their Facebook page to view their offerings and keep an eye on special deals to keep your meal a cut above.


Dreaming of those messy pancakes you ate last week?
Perfect! Tomorrow you will be taken to a lavish restaurant, as you have a breakfast (or potentially lunch or dinner) interview, so you’ll order them there.
Right? Wrong! (Unless you have immaculate table manners and won’t drop a thing on your shirt).
Interviewing over meals is becoming an increasingly popular recruiting method. Some interviewers are so busy that meeting you for lunch is the only way to fit it in their schedule.
Also, taking you to breakfast, lunch, or dinner provides the interviewer with a chance to check out your communication and interpersonal skills, as well as your table manners, in a more casual environment than an office setting.
Good manners will give you an advantage over other candidates – it pays to review basic dining etiquette.
When you order, don’t select the most expensive item on the menu – this may come off as very crass behavior. Also avoid food that is messy or difficult to eat gracefully – you want your interviewers to focus on your conversation, not the way you are eating.
And of course, at the end of the meal, thank your interviewers for their time.
Let’s do this!