In preparation for Art’s 1,000,046 Birthday Celebration this Saturday, January 17, 2009 at Phog (starts at 8:30pm, $3 for students and unemployed and Artcite members, $4 for everyone else), we spent Sunday evening making Broken City Lab fortune cookies from scratch. There’s lots of pictures of our adventures in baking after the jump.
The process of making fortune cookies began with everyone submitting some fortunes (ranging from philosophical, to ascii art, to Windsor-focused future-looking) Danielle put them all into a table then proceeded to cut out each one. Maybe we’ll post all the fortunes later, or use the remaining fortunes for another project.
We relied on Josh to try to compute the amount of ingredients we would need to make the target of 70 fortune cookies. Ultimately we ended up somewhere around 40.
Michelle and Leesa hand-warm the eggs, which had to be at room temperature before beating.
Michelle, our resident baking expert, turns these egg whites into meringue.
We were overly cautious with this first cookie… it took three of us to hold the baking sheet, flatten the parchment paper, and gently put some fortune cookie batter onto the sheet.
We collectively held our breath as we put in the very first fortune cookie. We figured we would just try one at first, in case anything went horribly wrong.
After some troubles with the digital oven (we were resetting the temperature, while trying to set the timer, or something), we settled on the reliable old Mercury timer.
The maiden fortune cookie in baking process.
Michelle started on another batch, while we waited for the first cookie to come out of the oven.
The first cookie came out pretty well, though it was thicker than it probably should have been.
While waiting for the first cookie to cool before folding it and putting a fortune inside, we tried to figure out how to make the cookies thinner. Using a rolling pin was not the answer.
We then tried the next recipe, while still waiting for the first to cool.
Immony reasoned that there was likely someone on the Internet who had already made fortune cookies and wisely suggested we look up the process, to see how thick they were. The cookies made by Good Housekeeping were considerably thinner than ours, but also used a different recipe.
Oops, we forgot about one of the test cookies from the second batch.
After waiting for the first cookie to cool (probably for longer than we should have), Michelle rolled the first Broken City Lab fortune cookie.
This is the second fold needed to make a fortune cookie, after folding it in half, you fold it again over the side of a bowl.
Immony documents that first fold.
The first fortune cookie folded and in the muffin tray to finish cooling. We thought there might be too much butter though.
After the first cookie, we decided to bake more than one at a time, but this version of the recipe still had too much butter.
I tried to spread the dough thinner, as we figured that the thinner they were, the easier they would fold.
Immony also starts working on thinner cookies to go into the oven.
Danielle takes over folding after it was found that I have too heavy of a hand (I was breaking the cookies I tried to fold).
The finished plates of fortune cookies—again, not as many as we had planned, but we’re still happy we have a couple solid piles of cookies to give out on Saturday. And a huge thanks to Mary (and Leesa) for use of the kitchen and delicious snacks along the way!!!


Strawberry Layer Cake might be just the dessert you are searching for. This recipe serves 4. One portion of this dish contains about 14g of protein, 33g of fat, and It can be enjoyed any time, but it is especially good for Mother's Day. A mixture of vanillan extract, brown sugar, strawberry all-fruit preserves, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 1 hour and 7 minutes.


LENO / MESH Bags
We manufacture as well as supply leno/ mesh bags that allow air circulation around the product that is packed in the bag. The holes allow the product to breathe and get sufficient sunlight; they also show your product without opening, thus ensuring vegetables and fruits placed inside remain fresh for longer period of time.
Leno bags are commonly used in the food and vegetable industry for packaging and transporting produce. Leno bags are made from a woven polypropylene material that has small diamond-shaped openings. These openings allow for adequate air circulation, which is crucial for products like fruits and vegetables that require ventilation to maintain their freshness and prevent moisture buildup.


Mountainburg Public School meals provide a healthy and affordable way to make sure your child gets the nutrients that are essential for success in school.
To learn about the nutritional needs for you and your family, click on the plate below.
School meals are based on USDA guidelines that are consistent with the Dietary Guidelines for Americans. Thanks to the Healthy Hunger-Free Kids Act, school meals now include more whole grains, larger fruit servings, and a wider variety of vegetables including: legumes, red/orange (tomatoes/carrots), and dark green (broccoli, romaine).
Your child’s health, and well-being is our priority.
For more information about the Nutrition Services at Mountainburg Schools, please contact:
Corette Cogburn, Child Nutrition Director, email@example.com, 479-369-4224
Amy Mann, Child Nutrition Manager, Mountainburg Elementary, firstname.lastname@example.org, 479-369-2537
Tracey Coder, Child Nutrition Manager, MMS/MHS, email@example.com, 479-369-4224


Naturally Colored Macarons
Is there anything more charming than macarons? Yes, naturally colored macarons! Chefmaster® has all the colors of the rainbow in Natural Liqua-gel® food colors, so regardless of the occasion you can have macaroons that fit any theme. We know what you’re thinking – Do I really need an occasion to enjoy macarons? No, enjoy these lovely little treats any time!
What you’ll need:
- 3 egg whites
- 1 cup of almond flour
- ¼ cup white sugar
- 1 2/3 cups powdered sugar
- Chefmaster® Natural Liqua-gel® food color (any color you desire)
- Silicone macaron baking mat
- Place silicone macaron baking mat onto cookie sheet.
- Add egg whites to mixing bowl and beat with stand mixer until whites are foamy. Beat in white sugar and continue to mix until whites are glossy and fluffy. You want the egg whites to hold soft peaks.
- Add a drop of Chefmaster® Natural Liqua-gel® food color and mix until color is blended. Continue to add single drops of color until desired shade is reached.
- Fold powdered sugar and almond flour into egg white mixture. This can be done by hand with a large spoon or spatula. About 30 strokes.
- Place mixture into piping bag. Pipe the batter onto the silicone baking sheet so the disk space is covered.
- Once the baking sheet is full let piped cookies stand at room temperature until they form a hard skin on top (about 1 hour).
- Preheat oven to 285°F.
- Bake cookies for about 10 minutes. The cookies should bake but not brown. We suggest keeping a close eye on them as they can burn easily.
- Once cookies have cooled completely take two cookies and sandwich with jelly or cream filling.
- Wow people with your amazing macaron making skills . . . or keep them all for yourself 😉 Enjoy!
Green Beer with Gold Rim
“Want to add a fun seasonal item to help your customers celebrate St. Patrick’s Day? Serve Green Beer with in a gold rimmed pint! Skip the diluted green dye at the grocery store and use Chefmaster’s concentrated liqua-gel®. You only need 1 drop per 16 ounces! With that kind of color efficiency just think of how much beer you could dye!
What you’ll need:
- Take empty pint glass and flip it top side down on the parchment paper or baking sheet.
- Shake Chefmaster® Edible Gold Spray and aim the nozzle towards the rim of the glass. Spray rim while turning parchment paper or baking sheet. It’s best to keep the nozzle 2 to 3 inches away from the rim while spraying.
- Let pint glasses dry on the parchment paper and baking sheet without removing or flipping them for about 3 minutes
- Flip right side up and drop in 1 drop of Chefmaster® Liqua-gel® Food Color into the bottom of a glass. If you are using a pitcher you can add 1 drop per every 16 ounces that the pitcher holds.
- Pour in beer. If some color remains at the bottom of the glass or pitcher use a spoon to stir.
- Serve to Irish loving patrons!


Pumpkins, hayrides, homemade ice cream... oh my! Celebrate pumpkin season with all that Young's has to offer. ...Read More
Power Plant Juice Bar
Two Centerville natives just opened one of our newest businesses, and business is BOOMING💣. All fresh, local, and organic ingredients are used when making their smoothies🍑🍍, juices🍊, smoothie bowls🍓, meals🥗 and cleanses🥤. Talk about a great addition to our #local food scene👏!
Who wants to try POWER PLANT JUICE BAR for FREE?🙋♂🙋♀ Fill out the form to enter to win a gift card, then head over to our Facebook post to comment and share with your friends, and don’t forget to like our page and POWER PLANT JUICE BAR! The lucky winner will be drawn on Friday afternoon, 2/21, good luck🤞!
More information from Power Plant Juice Bar:
Who are you?
Power Plant Juice Bar is a juice bar + healthy food option in Centerville, OH, located right next to the new Old Scratch Pizza location!
What do you do?
We offer juice, smoothies, smoothie bowls and other healthy food options. Customers can dine in or take their items to go. We also offer three different juice cleanses that our customers can order online or at the store!
What makes your business special?
What makes us so unique is that all of our ingredients are organic and we try to support our local organic farms such as Hungry Toad, Patchwork Gardens and Foxhole Farms. Along with some of the fruits, vegetables and micros that we get from these amazing farmers, we buy local honey from down the street and granola from Katie at The Good Stuff Kitchen! We are working towards becoming more sustainable by offering a compost program and a glass bottle deposit program. It all happens one step at a time, and we appreciate our longtime customers, our new customers and those who soon will be, for coming along for the ride!
What do you love about Dayton?
Dayton is home. We (Earl and Megan) were both born and raised in Centerville. We moved around and traveled after high school, but when we became pregnant with our first daughter, we moved back home. In our eight years back, it has been really interesting to watch downtown Dayton and the surrounding areas grow. Small businesses are so important to any community, so we really hope to see everyone’s continued support, both for Power Plant Juice Bar, the local growers, doers, creators and such!


- 18 graham crackers
- 1 cup plus 2 tablespoons sugar
- Coarse salt
- ½ cup (1 stick) unsalted butter, melted
- 10 ounces apricots (about 4), halved, pitted, and cut into eighths
- 1 tablespoon fresh lemon juice
- 2 packages (8 ounces each) cream cheese, room temperature
- ½ cup sour cream, room temperature
- ½ teaspoon pure vanilla extract
- 2 large eggs, room temperature, lightly beaten
- Preheat oven to 350 degrees. In a food processor, process graham crackers, 2 tablespoons sugar, and ¼ teaspoon salt until fine crumbs form. Transfer to a medium bowl and stir in melted butter until crumbs are moistened. Wipe processor bowl clean. With a flat-bottomed 1-cup measure or glass, press crumbs evenly into a 9-by-13-inch baking pan. Bake until crust is firm, 15 minutes. Let cool on a wire rack. Reduce heat to 325 degrees.
- In a small saucepan, bring apricots, ¼ cup sugar, and pinch of salt to a boil over medium-high, stirring, until sugar dissolves. Reduce heat and simmer, stirring frequently, until mixture is shiny, 10 minutes. In food processor, puree apricot mixture, lemon juice, and 1 tablespoon water.
- In a large bowl, using an electric mixer, beat cream cheese and sour cream on medium until smooth. Add ¾ cup sugar and beat until smooth. Add vanilla and pinch of salt and beat to combine. Add eggs and beat until smooth, scraping down bowl as needed. Pour cream-cheese mixture into cooled crust and smooth top.
- Randomly drop small spoonfuls apricot puree on cream-cheese mixture. With a skewer or thin-bladed knife, gently swirl puree. Bake just until set, about 25 minutes. Let cool slightly in pan on rack, then refrigerate until chilled and firm before cutting into squares, 2 hours.


There are many ways to enjoy the fresh, delicious scents of coffee. Nespresso machines are a favorite. The system punctures the capsule with hot water, which is released under pressure, into three smaller ones. The capsule’s bottom is flat and round. It is made from thinner foil than the rest. This allows the machine to extract the amount of coffee while leaving a smooth, nespresso pixie coffee machine creamy aftertaste.
Pure Origin capsules
COSMAI COSMAI, an Italian brand produces the Pure Origin capsules to use in conjunction with the Nespresso system. The Pure Origin capsule line is compatible with Nespresso and contains coffee from India, Brazil, Tanzania and Brazil. The most well-known of the four varieties is the Buena 100% Arabica from Brazil with some almond. The Dodoma is 100 percent Arabica and coffee machine nespresso the Raja 100 percent Robusta originates originated from India.
Bukeela ka Ethiopia is the 22nd Pure Origin Grand Cru coffee in the permanent range, and the first coffee from Africa. The floral aromas are complemented by musk-like, wild, wild notes. This is a single origin blend of Arabicas picked from two different regions of Ethiopia. Ethiopian coffees are widely considered to be the first source of coffee, and the country is well-known for its variety.
Lungo coffee is a blend of flowers and woody notes. This blend of two Ethiopian coffees, pure Arabica is roasted separately and then short-roasted to preserve the delicate notes. The Ritual cup is inspired by the capsules, krups nespresso nespresso coffee machine which are light, elegant and designed to serve the perfect cup of coffee. Lungo is the perfect way to experience a true coffee drink.
The Gran Lattissima espresso machine from Nespresso gives you the convenience of personalised coffee. This machine’s Automatic Milk System allows you to create your own coffee drinks that are cafe-style. From milk foam that is velvety for your Cappuccino, to hot milk for your Flat White, you can personalise your coffee with ease. Since this machine comes with a 19-bar pressure pump, you can easily customize it to suit your preferences.
Gran Lattissima espresso machine is extremely compact and automated with sleek, high-gloss finish. The touch panel is made of glass, and comes with nine buttons that can be tapped to control different coffee drinks as well as milk froth and hot milk. The espresso is delicious that even your children will want another cup. Its automated brewing system keeps the coffee hot for hours and makes an intense espresso each time.
One of the most significant differences between the Gran Lattissima and the Lattissima Pro is the milk container and water tank capacity. The Gran Lattissima’s milk tank is smaller than the Lattissima Pro, but its better tasting flavor is a proof of its freshness. It even has an integrated frother. A Nespresso espresso system isn’t complete without a frother.
The Gran Lattissima is able to prepare more drinks with one touch than the Creatista Plus. It can make cappuccinos and rich flatwhites in less than two minutes, which is not possible with the Creatista Plus. It can also make hot beverages with foam, something that isn’t possible with the Creatista Plus. The reassembling process is something you should consider when choosing between the two machines. It is essential to clean your machine in order to enjoy the best flavorful espresso.
Both coffee machine nespresso makers look classy and modern. The Creatista Plus has a full stainless steel body. Its sleek design will make you want to use it on a regular basis. The Gran Lattissima has more customizable beverage options than the espresso machines. A latte maker is able to create latte art with milk. You can also customize your latte with this machine by choosing a brewing technique or temperature.
While the Essenza Plus makes a great cup of espresso, it doesn’t have milk frothing functions. Nespresso’s Aeroccino Milk Frother is available separately to froth milk. The Aeroccino frother is a great supplement to the Essenza Plus. It makes cold and hot frozen milk. It also makes foamless hot milk. This machine is fairly easy to use and will fit into any corner of your kitchen.
The Essenza Plus has a sleek compact design and comes in three colors: white, black, and cherry red. You can also make tea using the hot water option. As a bonus, it has an eco-mode, which will automatically shut off the machine after nine minutes of inactivity. Nespresso has a capsule recycling program that reduces their environmental impact. Reusable capsules are a great method of reducing the machine’s energy consumption.
This machine comes with a removable drip tray that can be removed. It’s easy to clean and has a de-scaling LED that automatically detects and eliminates mineral deposits. It takes about 15 minutes to descale. Users can also change the amount of coffee they consume. Once you’ve programmed your preferences, all you have to do is push an button to start the brewing process. Once you’ve reached the desired volume, push the button to let the machine take over.
Another excellent feature is the fact that the Essenza Plus is equipped with WiFi connectivity. You can control the nespresso.coffee machine from your smartphone from anywhere in the house, and even change the sizes of brews and recipes. The Essenza Plus also allows you to alter the water tank, which is a excellent feature. There are two pre-programmed Americano recipes that are available. You can also alter the amount of coffee used and the time of brewing with the app.
The Essenza Plus by Nespresso is an ideal machine for making espresso at home. It comes with four buttons that can be programmed and can produce up to 150ml of espresso. It also has an ejectable water tank and is compact in size. It sells for $288 at all Nespresso boutiques. The Essenza Plus by Nespresso is one of the top espresso machines available however it’s not cheap.
Rosabaya is an Arabica coffee from Colombia and is among the many varieties that are available in Nespresso machines. This Colombian coffee is made up of dark berries. It has notes of fruit as well as wine-like acidity and the creamy sweetness. nespresso coffee machines has an initiative to recycle capsules, which allows users to recycle the coffee pods after use. The coffee machine nespresso is offered in capsules that feature a an elegant rose-gold finish. They are recyclable.
The Rosebaya nespresso capsule is modeled in real-world scale. It contains seventy percent camomille, a natural ingredient found naturally in roses. The caffeine content of the capsule is 4 kcal (17 KJ) per 100 grams. It is compatible with Element 3D. It also comes with a presentation image and lighting rig. Rosabaya is a great choice to find a great coffee blend.


When most people think of homeless shelters, they probably don't think about gardens and greenhouses. Though it might not seem like they go together, food is an essential part of the services we provide. At Central Iowa Shelter & Services we know that having access to fresh healthy food options isn't something our clients are focused on, so we are making it our priority to benefit them.
Mulberry Farms & Food
Mulberry Farms & Food is a growing program run by Central Iowa Shelter & Services staff and clients aimed at providing healthy and locally grown food options to use in the Mulberry Street Cafe, the kitchen program at CISS. First started in 2014 with the help of DuPont Pioneer, the farm was built in the CISS backyard with a 30-foot growing dome and 10 raised growing beds. In the first full summer of the program we grew around 100 pounds of produce, all of which was used to feed people out of our kitchen. After some trial and error, 40-plus koi fish were added into a tank in the dome as a part of an aquaponics system used to help speed up the growing process and regulate the temperature in the dome for year round growing.
In the winter of 2018 CISS was given a set of greenhouses in Altoona the Master Gardeners of Iowa had one time called home. Mulberry Farms & Food staff are working to get the space cleaned up and ready to use for the upcoming growing season. With expanded space for growing and an ever growing list of supporters we are hoping to be able to produce enough food on a yearly basis to begin selling to local businesses and organizations to increase he amount of local food that gets consumed in Des Moines.
Mulberry Farms & Food is special because all of the work done for the whole program is done by clients. These clients apply and interview like any other job, and if hired they spend their time working with our on-staff Master Gardener to help plan, care for, and manage all of the outdoor aspects of our facility. The trainees make just above minimum wage, but must be clients staying at the shelter. With some smart saving, the money they earn can add up quickly to help pay for things they need to get back out on their own like an apartment.
Trainees in this 8-week program learn all of the basics of greenhouse growing, planting seasons, and general upkeep of the grounds of a large facility. Beyond those gardening skills they are learning the essential job skills they need to keep any job they would be hired for outside of CISS. Things like showing up on time and working with a supervisor and other co-workers. Through the job-training program they get 1-on-1 assistance from staff members to help them build their resume and increase their chances of being hired. Mulberry Farms & Food is committed to putting people back to work!


The consumption of green vegetables created a paradigm shift in European culture that would reverberate through the centuries.
Let me explain.
Back in the Neolithic Age of my intellectual development, I attended community college for two years. Say what you want about community colleges, that they’re deplorable cesspools for single mothers, underachievers and knuckle draggers too stupid to apply themselves. I found it to be a stopover for my eventual transfer to a state college and a chance to learn the things I couldn’t in high school.
One of my professors was this old goofball named Dr. Mahoney, who wore these tweed jackets and looked like a character from a Thomas Hardy novel. Dr. Mahoney taught history of Western Civilization, the kind of elective you take because you wanted to cheer the accomplishments of white Europeans.
He taught with flourish and histrionics and always addressed us as “scholars.”
“Good afternoon, scholars,” he’d begin.
He was the kind of professor you wanted to have for the sheer entertainment value.
I remember one day Dr. Mahoney talked about the medieval period and just how rough those times were. He explained the incessant combat, the chaotic ruling structure, the iron grip of the church and its struggle with the crown and a plethora of diseases that infected the populace. Pretty basic textbook stuff it you’re studying the Middle Ages.
Then Dr. Mahoney told us about the profound changes that occurred between the medieval period and the Renaissance.
Overnight people didn’t grab brushes, start painting and, – viola! – DaVinci’s Mona Lisa came out. There were gradual, almost insignificant things that occurred in society that changed Europe forever, that brought Western Civilization out of the Dark Ages and into enlightenment.
One of these things was diet. Dr. Mahoney said people began eating better, thanks to newer farming techniques. The meat and grain diet of old gave way to more vegetables and that meant better nutrition, which led to developing immunities against diseases that led to a robust population.
Sickly peasants died out in great numbers, while healthier peasants lived longer, produced more and made their little fiefdoms thrive. This in turn enabled their landholders and noble class to become richer, patronize the arts, fund explorations to the New World and raise armies to conquer vast, uncharted regions of the globe.
People eating better meant longer life spans and healthier children who would in turn pass healthy genetic traits to successive generations.
This is all thanks to peas, according to Dr. Mahoney.
“So the next time you’re in the supermarket and go by the frozen foods section, just stop and say ‘Hi, peas! Thank you!’” Dr. Mahoney said.
I told you the guy was a goofball.
As a side note, my father referred to Dr. Mahoney as “Mr. Peas.”
The professor’s argument was compelling. What role does nutrition have in a society’s success or failure? Did a medieval farmer who deviated from the norm and grew green leafy vegetables know what he was doing when everyone else sustained themselves with wheat? Was the first European to eat a salad mocked, ridiculed and called a fag like vegetarians are today?
Humanity has done a complete 360-degree turn on its eating habits, shucking vegetables for processed foods that are making us fidgety, irate and miserable.
Technology has given us preservatives that keep food longer in our pantries and store shelves, but may be doing harm to our bodies. It’s not bad enough that we’re eating chemicals. We’re a society of coprophagists, eating shit and loving it, so long as the shit we’re eating tastes good.
While nutritionists tell us to have a balanced diet and eat more fruits and vegetables, they are sadly outnumbered by corporations whose bottomless advertising coffers fund massive campaigns designed to push us towards juicy cheeseburgers, snack chips and other high-fat, low-nutrition delicacies.
Not satisfied with existing junk food, people are diligently working to enhance the suck factor of what we eat. Our solution? Fry it. Fried Twinkies? Fried Oreos? Then there are things that are so ridiculous, like bacon cheese rolls, that make me weep for the future. In today’s kitchens there aren’t any problems a little hot oil, whipped cream filling or melted cheese can’t fix.
I’ll be the first to agree that vegetarians are preachy and annoying and that veggie burgers are a pox upon the planet, but they do have a point. Eating vegetables makes sense from a health perspective. Organic growing is catching on in recent years, probably because of a lack of pesticides and a return to “clean farming.”
With a reliance on fast food, junk food and shit from vending machines, we’re suffering from obesity, sickness and are generally more pissed off. I’m going out on a limb here, but a lack of green vegetables in our diets is turning us, as a collective, into assholes. We’re plagued with stress, anxiety and are developing things like high blood pressure and diabetes at alarming rates.
Exercise relieves stress and burns off pounds, but we wouldn’t have asses as big as luggage if we ate healthier. Now I enjoy a good bag of chips and a burger as much as the next red-blooded American male, but we have to watch what foods we consume. There should be no stigma against eating salads and vegetables.
These can’t be seen as the meals of craven, liberal wussies, but as acts of self-preservation. By consuming more green vegetables, especially leafy ones like lettuce and spinach, we might just pull ourselves out of a morass of general complacency, mental laziness and mediocrity. A vigorous, healthy population just might jumpstart the Second Renaissance and begin painting timeless masterpieces again. You know, art that doesn’t look it’s crapped out of a penguin.


Bangkok, a cultural melting pot, is a foodie paradise known for its diverse range of cuisine, from traditional Thai dishes to international cuisine. Bangkok offers a broad variety of dining alternatives that may suit a variety of preferences and budgets. In this food exploration getting to know some of the Indian restaurants always comes in handy and can be visited to reset our taste buds. In this article, we will be sharing some of the best Indian restaurants in Bangkok that can be visited during your stay in the city.
In the centre of Bangkok, Restaurant Gaa is a modern Indian fine dining establishment housed in a traditional Thai home. The restaurant is an ideal fusion of trendy Indian flavours with traditional Thai architecture. The restaurant focuses on producing a one-of-a-kind dining experience that highlights the usefulness of Indian cooking methods in contemporary cuisine. The owner and first Indian woman cook to receive a Michelin star is Garima Arora. The restaurant is now Bangkok's greatest Indian eatery. Currently, the restaurant is the best Indian restaurant in Bangkok city. Gaa is open daily for dinner starting at 5:30 p.m. and on weekends for lunch starting at 12 p.m.
Best dishes to try in Gaa: Fine dining menu with change in food courses
How to reach Gaa: Using a cab, taxi or private vehicle
Opening time of Gaa: 5:30 p.m. -11:30 p.m. on weekdays and 12:30 to 2:30 p.m. and 8:30 p.m. to 11:00 p.m. on Saturdays and Sundays.
Saravana Bhavan is a popular Indian chain restaurant that specialises in serving authentic South Indian cuisine. It is one of the best Indian veg restaurants in Bangkok, and there are dishes that even vegans could explore in this place. The restaurant has two branches in Bangkok, one in Silom and another in Sukhumvit Road, and both of them are almost similar when it comes to taste and ambience. Some of the popular dishes to try in this restaurant include the dosa, idly, and Medu Vada combo, as well as coffee. They also have a thali, or combo dish, concept where you can try multiple dishes on a single plate.
Best dishes to try in Saravana Bhavan: Dosa, Medu Vada and South Indian Thali.
How to reach Saravana Bhavan: Using a cab, taxi or private vehicle
Opening time of Saravana Bhavan: 11:00 a.m. -11:30 p.m. all days
One of the good Indian restaurants in Bangkok, this fine-dining establishment is run by Chef Deepanker "DK" Khosla and employs sustainably farm-to-table practices making dishes with the true flavours of Indian food. This hotel's food may be largely classified into a vegetarian menu and a non-vegetarian menu. A tasty touch to this meal is the use of the proper ratio of oil and herbs. The menus' wine-matching choices and the restaurant's ambience provide an exquisite touch to the dining experience. The restaurant has won several accolades for its noble deeds during the Covid time and it has been consistently featured in the renowned Michelin series. Haoma also has a food tour in their restaurant that showcases their sustainability practices.
Best dishes to try in Haoma: Both of their menu.
How to reach Indus: Using the BTS Skytrain reach Asok station from there it is a 20 minutes walk
Opening time of Indus: 6:00 p.m. -11:00 p.m. from Tuesday to Sunday
One of the oldest and longest-running hotel chains in Bangkok, Himali Cha Cha and Son is considered to be the best Indian restaurant in Bangkok. The founder, Cha Cha, was a cook by himself, and he cooked for several dignitaries like Lord Mountbatten before opening the shop in Bangkok in 1980. Himali Cha Cha Indian Cuisine is currently located in three branches throughout Bangkok. They predominantly serve northern Indian cuisine in a pleasantly informal setting with beautiful Mogul decor. Some of the popular dishes of Himali Cha Cha include its mutton korma, tandoori chicken, Bengali fish curry, delicious bread, and mango lassi.
Best dishes to try in Himali Cha Cha: Mango Lassi and different types of bread with curries.
How to reach Indus: Using the BTS Skytrain reach Phrom Phong station from there its walkable
Opening time of Indus: every day from 11:30 a.m. to 3:30 p.m. and 6:00 p.m. to 10:30 p.m.
Indus Restaurant is an upscale Indian restaurant in Bangkok, Thailand, that serves Mughlai food in its finest form. The rich atmosphere of this location complements the fine nature of the cuisine that is being served here with its modern décor that pays homage to the Mughlai Darbar period. There is a dining space, a sizable bar, an outdoor eating area in the tropical garden, and a private dining room. Different curries, kebabs, and desserts fill the palate with joy and satisfaction. Initially opened in 2005, the Indus Restaurant over time has built its credibility among visitors and has garnered praise from critics and the public as such.
Best dishes to try in Indus: Kashmiri Naan and Laal Maas
How to reach Indus: Using the BTS Skytrain reach Phrom Phong station from there its walkable
Opening time of Indus: every day from 11:30 a.m. to 2:30 p.m. and 6:30 p.m. to 10:30 p.m.
JHOL, an eatery that satisfies your appetite for hearty, spice-forward food from the nation's coastal area, will win over die-hard aficionados of Indian cuisine in a big way. The low-key, straightforward decor of JHOL, which is located on Soi Sukhumvit 18, is in stark contrast to the stylish-looking yet delicious cuisine and beverages. JHOL restaurant's menu includes dishes from the east coast of India's Chettinad, Pondicherry, and Bay of Bengal regions, as well as the west coast's Konkan and Malabar regions. JHOL has established itself as one of the top Indian restaurants in Bangkok, despite having a rocky beginning due to the pandemic.
Best dishes to try in Jhol: Malabar parotta, Chicken roast and Indian snacks.
How to reach Jhol: Using a bus, car, taxi or private vehicle
Opening time of Jhol: every day from 12:00 p.m. to 2:30 p.m. and 5:30 p.m. to 9:30 p.m.
In Bangkok, Gaggan Anand is a well-known Indian celebrity who has won several awards as Asia's greatest chef and restaurant. After a brief closure of his previous restaurant in 2019, the restaurant has reopened in 2022. Its décor is exquisite and has an inviting environment. The restaurant is minimalist in style with wood floors, and basic furniture. Gaggan's menu is a lighthearted reinterpretation of traditional Indian food with an emphasis on fresh, regional ingredients. With a variety of small plates, tandoori foods, and curries, the dishes are presented in a modern manner and intended to be shared. This is one of the best places to enjoy luxurious Indian cuisine with family in private. In conclusion, Gaggan is the best Indian restaurant in Bangkok and is recommended for those looking for a unique and innovative dining experience.
How to reach Gaggan: Using the BTS Skytrain reach Chitlom station from there its walkable
Opening time of Gaggan: 5:30 p.m. to 12:00 a.m. from Wednesday to Sunday.
One of the best rooftop restaurants serving contemporary Indian cuisine in the city is Maya, which is housed within the Holiday Inn on Sukhumvit. Enjoy expansive views of the striking skyline from this Indian restaurant in Bangkok, Thailand, which is thought to be the highest one in the area at 29 stories. Get a look at chef Ramneek Singh Lamba doing his culinary magic while admiring the open kitchen. A laid-back and stylish setting for date nights or cocktails with friends or coworkers is Maya Restaurant. DJs take over the pub in the late evening and energise the atmosphere. The trademark vodka and rum with cane juice cocktail at Maya is a great choice if you want to try something fresh out of the ordinary among the many wines and beverages available.
Best dishes to try in Maya: Tandoori Chicken and Peshwari Murgh Tikka
How to reach Maya: Using the rail network reach Phrom Phong station from there its walkable
Opening time of Maya: 5:00 p.m. to 1:00 a.m.
This unassuming Indian restaurant is well known for its hot curries, amazing thali specialities, and genuine Indian desserts. Purely vegetarian fare is served, and costs are reasonable enough to encourage overindulgent ordering. Raj Kachori is a highly recommended appetizer. Dosa, Daal Makhani, mutter paneer, paneer haryali tikka, and mango lassi are other popular dishes here. Apart from Indian cuisine, Saras also serves Indian and Chinese cuisines. One of the top Indian veg restaurants in Bangkok, they also provide online delivery services they can be visited to sate your sweet and savory cravings.
Best dishes to try in Saras: Raj Kachori and other sweets
How to reach Saras: Using the rail network reach Phrom Phong station from there it is walkable
Opening time of Saras: 11:00 a.m. to 10:00 p.m. every day.
One of the most well-known and excellent Indian restaurants in Bangkok city is Amritsr Restaurant, which specialises in offering unique Punjabi and North Indian food. Amritsr is distinguished by its excellent service and has a lovely design and cosy ambience that is ideal for families. The restaurant's decor was created in a way that it has a classic Indian feel to it. Additionally, they provide catering services for various occasions in Thailand, including private parties, business lunches, dinners, cocktail parties, and wedding receptions. The hotel has an overall Google rating of 4.7, which may be attributed to its authentic, inexpensive, and first-rate customer service as well as its fresh meals.
Best dishes to try in Amristr: Kulchas, Naans and Mango Lassi
How to reach Amristr: Using the rail network reach Nana station from there its walkable
Opening time of Amristr: 11:00 a.m. to 12:00 p.m. every day.
A hidden treasure is the Tamil Nadu restaurant, which is tucked away amid the winding lanes of Soi and serves authentic South Indian cuisine. The ambiance and the atmosphere of the place may seem a bit outdated, but the taste and quality of food it offers are top-notch. It delivers a good and filling dinner at a very affordable cost without having a pretentious exterior. The restaurant received an average of 4.1 ratings from Google, with the customer service and quality of food highly appreciated. Overall, it is one of those good Indian restaurants in Bangkok that is highly recommended for those who are looking to save some money.
Best dishes to try in Tamil Nadu Restaurants: Masala Dosa, Parotta varieties and curries
How to reach Tamil Nadu Restaurant: Using a bus or cab or taxi o reach here
Opening time of Tamil Nadu Restaurant: 10:00 a.m. to 10:00 p.m. every day.
Sugam is a traditional South Indian restaurant located in Silom, Bangkok. Most of the dishes are vegan-based and are one of the best spots for those preferring vegetarian dining options. The ambience might seem simple but Sugam excels in customer satisfaction, high-quality dishes and even quantity. Overall, This is one of the best Indian veg Restaurants in Bangkok that can be visited to enjoy quality dishes at affordable prices.
Best dishes to try in Sugam: Dosa varieties and Idly
How to reach Sugam: Using the rail network reach Phram Phong station from there it is walkable
Opening time of Sugam: 10:00 a.m. to 10:00 p.m. every day
An authentic North Indian restaurant serving modern and fashionable cuisine is called Masala Art. Masala Art is a trendy restaurant delivering the greatest Indian food in Bangkok. It has a wonderful echo and a homey atmosphere. The restaurant's calm and refined setting makes you feel right at home. True to their name, they have mastered the skill of properly blending masalas and have been constantly providing high-quality dishes. They now have two locations, one on Sukhumvit Road and the other on IconSIAM. Their top sellers are fish curry, chicken tikka, and tomato shorba. Overall, it is one of the good Indian restaurants in Bangkok that can be visited to satisfy your cravings.
Best dishes to try in Masala Art: Chicken Tikka, Tomato Shorba and Fish curry
How to reach Masala Art: Using a cab, bus or rail network to reach any one branch of Masala Art
Opening time of Masala Art: 10:00 a.m. to 10:00 p.m. every day
The Annapurna is a typical South Indian-themed restaurant in Bangkok that will give you a taste of India in Thailand via its warmth and cuisine. The restaurant is modest in size and spotless—not fancy but enough for a filling breakfast. The cuisine is worth the wait, even though the service is a touch sluggish. It is one of those incredible Indian restaurants in Bangkok, Thailand, that one can visit if you're craving a variety of spices or are missing home if you're Indian. You might like the excellent tea, chicken, naan, and palak paneer at this restaurant. This eatery received a score of 4 from Google users.
Best dishes to try in Annapurna: Chicken Briyani, Naan and Tea
How to reach Charcoal: Using the rail network reach Surasak station from there its walkable
Opening time of Charcoal: 9:00 a.m. to 9:00 p.m.
Charcoal, rated as one of the best Indian restaurants in Bangkok, is unquestionably a location worth visiting once for a taste of contemporary India. The mouthwatering kebabs at Charcoal are served in a sleek, contemporary, energetic, and convivial setting while being infused with all the genuine scents and techniques of traditional tandoori cooking. Charcoal, a contemporary Bangkok restaurant, delivers traditional food from the northwest of India. The kebabs rule this place. Dum Ki Raan, made with an entire leg of luscious slow-cooked lamb, is one of their best-selling items and a must-try here. These kebabs match perfectly with the beverages on offer, which further heighten the flavour.
Best dishes to try in Charcoal: Dum Ki Raan, Kebabs and Cocktails
How to reach Charcoal: Using the BTS Skytrain reach Nana station from there its walkable
Opening time of Charcoal: Found open on all days from 6:00 p.m. to 11:00 p.m., In addition, it is also available for brunch on Sunday afternoon from 12:00 p.m. to 3:00 p.m.
Popular three-star restaurant Indian Essence Art provides a cutting-edge eating experience. The restaurant excels in every aspect of a hotel's smooth operation, including clever service methods, culinary presentation, subtleties in preparation, and client relationships. You may sample genuine Indian cuisine at Indian Essence, which is handled by some of the best Indian chefs. They provide a broad range of foods and snacks on their menu that are suitable for vegetarians, vegans, and non-vegetarians alike. In case of any meetings or events taking place in the city, they also provide specialised catering services. Overall, this is the best Indian restaurant in Bangkok because of the broad selection of alternatives and discounts that are offered on its website.
Best dishes to try in Indian Essence Art: Butter Chicken and other Indian curries
How to reach Indian Essence Art: Using the BTS Skytrain reach Phrom Phong station from there its walkable
Opening time of Indian Essence Art: every day from 10:00 a.m. to 2:00 a.m.
Located within the Radisson Suites in Sukhumvit, Bangkok, Punjab Grill is a Michelin award-winning Indian restaurant in Bangkok city. This restaurant's cuisine and gourmet offerings just keep coming at an exceptional pace that encourages you to enjoy delicious North Indian meals that are suitable for all types of palates. They only use the finest ingredients, which are all meticulously prepared, such as morels that are sourced from Kashmir's foothills of the Himalayas. The restaurant in general takes an off on Mondays and is available regularly in the evening on the remaining days. On the weekends they do have brunch facilities and their restaurants can be seen open at noon. Being open six evenings a week, live music is also performed at Punjab Grill by international Indian musicians who take requests.
Best dishes to try in Punjab Grill: Tawa Gunpowder Jheenga and Grill Lobster
How to reach Punjab Grill: Using the BTS Skytrain reach Nana station from there its walkable
Opening time of Punjab Grill: Except on Mondays found open on other days from 6:00 p.m. to 11:00 p.m.
Rang Mahal is one of the good Indian restaurants in Bangkok is situated at the top of the Rembrandt Hotel and offers breathtaking views of the city. The hotel is the perfect location for valentines in Bangkok, where guests can savour the best food India has developed over the years and take in the city's vibrant nightlife from the 26th floor. The restaurant's North Indian meal specialities are mostly what is known about them. However, their weekend breakfasts, which include a variety of important foods from all across India in a buffet manner, are also well-liked.
Best dishes to try in Rang Mahal: Mutton Rogan Ghosh and Butter Chicken
How to reach Mahal: Using the BTS Skytrain reach Asok station from there its walkable
Opening time of Rang Mahal: Found open on all days from 5:00 p.m. to 11:30 p.m., In addition, it is also available for brunch on Sunday afternoon from 11:00 a.m. to 2:30 p.m.
The most important and best Indian restaurant in Bangkok is Bawarchi, which offers sophisticated cuisine. With more than 20 years of experience operating in Bangkok's culinary scene, Bawarchi has accumulated a wealth of information about Thai tastes and preferences. They have received numerous awards over the years that recognise and reinforce their superiority as a top Indian restaurant chain. The key to their delectable meals is the pure, authentic Indian spices they use in their original recipes. These spices are sourced and processed in their facilities in India. Bawarchi uses a clay oven to prepare bread, meat, fish, and fowl traditionally and genuinely.
Best dishes to try in Bawarchi: Biriyanis, Kebabs, Butter Chicken and Murgh Tikka
How to reach Bawarchi: Using the BTS Skytrain reach Chidlom station from there its walkable
Opening time of Bawarchi: 11:00 a.m. to 11:00 p.m.
Dosa King is one of the best Indian veg restaurants in Bangkok, where you get upscale service, top-class food, and a tonne of delicious fast food options right at your disposal in a matter of minutes. With its excellent position in the middle of Sukhumvit Road, Dosa King is the best option for good vegetarian food and ambience thanks to its varied dishes of superb cuisine. Dosa King is about sharing a meal and a celebration with loved ones in a comfortable, modern atmosphere. As implied by the name, it offers both authentic south and north Indian fare with a blend of Indian and Thai friendliness.
Locals, tourists, and foreign residents who live in Thailand, as well as vegans and vegetarians from across the world, commonly visit this location. When planning any events in Bangkok, they also provide catering services.
Best dishes to try in Dosa King: Paper Dosa, Paneer Tikka and Mango Lassi
How to reach Dosa King: Using the BTS Skytrain reach Nana Station from there reach Sukhumvit 11 road by taxi or tuk-tuk from there the restaurant is just a walk away.
Opening time of Dosa King: 11:30 a.m. to 10:30 p.m.
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ENJOY A SPECIAL TASTE EXPERIENCE
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I would like to make the case for Quakers becoming vegetarian. Quakers at one point wore black, white, and gray clothing so that they would not support a market for dyed clothing, because the dyeing process was so carcinogenic that those working in the industry died young. Quakers also, over a process of many years, came to unity in the belief that the practice of owning slaves is inhumane, unjust, and inequitable. Our testimony of simplicity has always called us to own less, as a way to not be driven by material attachments or over consumption of our Earth’s resources. John Woolman called us to look to our possessions and remove the seeds of war (and I would add suffering). All of these ideas—caring for our ourselves, our fellow human beings, and the Earth—applied to the present day would lead Friends to become vegetarian.
I first became a vegetarian while attending Earlham College in Richmond, Indiana, and I’ve continued as a vegetarian for four decades. It was not for health or spiritual reasons, or the issue of animal welfare that I became a vegetarian. I became a vegetarian for political reasons: we could end world hunger if we stopped using food to feed cattle consumed by people.
My journey with vegetarianism will illustrate that there are many ways to witness about the effects of meat production on our environment, animals, and our planet. I grew up in a meat-and-potatoes kind of family where every meal was meat, carbs, and over-boiled veggies, and I could not imagine how someone could or would adopt a vegetarian diet. The first time I had a week of delicious vegetarian meals was when I was 21, and I was instantly converted. I knew then that it was possible to eat well without meat. Nine years later, during dinner hour, I was traveling a stretch of road dotted with one fast-food restaurant after another, and then arrived at a facility that had no food! During my stay of several months at that facility, the only thing I could find to eat was bean burritos at Taco Time. That was okay for a while, but after three months of bean burritos three times a week, I never wanted to see another one! I reluctantly added fish back into my diet.
For the next 15 years, I ate meat only outside of my house, and then infrequently. In order to welcome my meat-eating stepson into our house, I began to cook chicken and fish at home. My husband at the time, who had been 100 percent vegetarian for nine years, was amused that I described myself as vegetarian. I told him that he had eaten vastly more meat in his life than I had, and that this would be true for years. After we divorced, I stopped eating meat again. I then developed some health issues that my doctor said was the result of not eating enough animal protein. Currently, I eat fish and eggs, each once a week, which seems to be enough to maintain good health.
In my early vegetarian years, I learned quickly that simply mentioning that I was vegetarian could elicit a strange guilty, defensive reaction from others. Without saying anything more than “I don’t eat meat,” people would start to offer explanations and justifications for eating meat. I got tired of listening and stopped mentioning my choice. I had not become vegetarian to assume a position of moral superiority over others. Some readers may notice feelings of guilt or defensiveness, and I ask you to wrestle with those feelings. I suspect that Friends who were first asked to give up owning slaves also wrestled with guilt and defensiveness. Each of us will have to do the best we can morally with issues involving meat production and consumption.
As my bumpy path demonstrates, I have no morally superior position from which to speak. I am not trying to tell the reader how to eat but am asking for an examination of the moral issue of meat consumption in the age of climate change. I also think that this is not a black-and-white no meat, no dairy, no anything. Some people choose to be vegan; some, vegetarian; some eat no red meat; some are pescatarian, eating only fish; and some just eat less meat than they used to. Change is not easy, but if we examine possibilities, we can explore and begin to shift.
The first reason for calling Friends to vegetarianism is to address climate change. Friends overall are well aware of and very concerned about the threat of climate change. Some have written to Friends Journal about why climate change touches every one of our testimonies. Early in my climate activism, I started a list of what people could do to lower their carbon footprint. What blew me away was discovering that one of the biggest reductions people could make was simply to stop eating meat! Using fertilizer to create animal feed, transporting the feed, using the feed to produce animal protein, and then transporting the animals are all very energy-intensive activities. Eating lower on the food chain and eating foods grown organically produces far less carbon. There’s yet another drawback to eating animals such as cows and sheep: their manure, burping, and flatulence deposit large amounts of methane in the atmosphere, and methane traps 20 times more heat in the atmosphere than does carbon. I know that sounds like a joke, but it is true.
There are charts showing how much carbon per day/per year a person would save if they didn’t eat meat. Although the data doesn’t agree exactly, the charts all show huge savings. By one estimation, a person who doesn’t eat meat one day a week for a year saves 700 pounds of carbon; two days a week saves 1,400 pounds of carbon a year; and cutting out all meat saves a whopping 4,900 pounds of carbon a year. (By point of comparison, switching out one 60-watt bulb saves 100 pounds a year.) A more conservative chart shows the savings from giving up all meat equal to giving up driving a Prius. The United Nations lists meat production as causing 18 percent of worldwide greenhouse gas (GHG) production. What would happen to climate change if we all cut out that 18 percent of GHS emissions in the next year? The newly released book Drawdown, by Paul Hawken, lists 200 ways for humans to reduce or sequester carbon, the fourth solution being a plant-based diet.
If one’s goal is to achieve social justice by eating less meat, it is helpful to know the following. The production of lamb creates by far the highest carbon footprint: two times that of beef, which is also terrible. Cheese has a little less than half the footprint of beef (it’s still high because of the way cows are raised in the United States). Then comes pork; salmon; turkey; and tuna, being half the footprint of pork; and eggs, a little less than tuna. Yogurt and tofu each have one-third the footprint of tuna. Inexplicably, cow milk is lower than even vegetables. The Environmental Working Group, an American environmental group which works in research and advocacy, has produced a “Meat Eater’s Guide” showing the relative carbon footprint of various food choices, available at www.ewg.org/meateatersguide/eat-smart/. A vegetarian who did not eat cheese but did eat eggs, yogurt, tofu, and milk could get enough protein, and yet produce relatively low GHG emissions.
Clearly being vegan would have the best carbon footprint, but one does have to put attention to how to get certain vitamins and Omega 3 normally contained in animal or dairy protein (hats off to those of you who put in the effort to do it safely). There are vegans who feel that it is indeed perfectly safe, and there are conflicting studies about this. Like all the choices mentioned here, eating vegan may work for some though not all. Each of us needs to find our right choice. I would encourage you to start wherever you can and then keep wading in.
Not killing animals speaks to our testimony of nonviolence. Even if you are comfortable with the idea that in the cycle of life some animals eat other animals, you would be horrified if you took even a cursory look at a confined animal feeding operation (CAFO). The animals are raised and killed in inhumane, crowded, and violent ways. This is sufficient reason to look to pasture-raised animals.
Climate change is creating drought and resulting food shortages. The argument has been made that the war in Syria began over food shortages. So the issue of using food to feed production livestock, rather than exporting it to other countries so more people can eat, is a peace issue.
Social Justice, Equality, and Simplicity
Meat is an energy intensive way of producing protein. Seventy-nine percent of farmland is for livestock feed and pastures. Rich countries have higher levels of meat consumption (and resultingly higher obesity levels). We could feed 2.9 billion more people if meat were not produced. One acre of grain produces five times more protein than one acre used to produce meat, and feeds 25 people as opposed to one carnivore. Meat production also requires much more water, which creates a resource scarcity issue. Both equity and simplicity testimonies are about not living in ways that deprive others of their quality of life: Live simply so others can simply live.
Aside from the climate change issues mentioned above, CAFOs (where most meat in the United States is produced) pollute creeks, ponds, rivers, and aquifers due to the runoff from animal waste. Mass crops produced under agribusiness strip the soil of nutrients and do not sequester carbon, like organic farming methods do. Forty percent of all energy used for industrial agriculture is for fertilizers and pesticides. Thus organic food systems use 30 to 50 percent less energy, and the soil sequesters about 28 percent more carbon than industrial-farmed soil.
So Friends, I invite you to take up the challenge of reducing or eliminating your meat consumption! I would like to see our quarterly; yearly; and annual gatherings, such as Friends General Conference, try to work with food providers to offer only vegetarian meals. This would be a great way for Friends to experience delicious and healthy eating, and to support those who are working on such changes. I invite you to this witness for peace, equality, stewardship, and justice.
6 thoughts on “Being Vegetarian is a Climate Issue”
I admire anyone who lives their life according to their spiritual principals or social concerns, and therefor, my comments are not meant to attack your lifestyle, but to defend mine.
I live on a 150 acre farm in northern Pennsylvania. About 50 acres are wooded or scrub land. An additional 50 acres is too steep to till, but can be grazed. The remaining 50 are flat enough to cut hay, but the soil is too poor (shallow or poorly drained) to efficiently raise cash crops or vegetables. The core of my farming operation is a flock of 100 ewes. From these ewes, we market 150-175 lambs per year and about 1000 pounds of wool. 90% of the feed for my sheep is grown on the farm–half of that is grazed. I use tractors to harvest my hay and to clip the pastures for control of thistles and noxious weeds, but I use less that 150 gallons of diesel fuel per year in the tractors. The manure from my flock is either deposited directly on the pastures or spread on the hayfields for fertilizer. A small portion is also used to fertilize our vegetable garden.
Although I farm for profit, my management decisions are always weighed against my spiritual convictions and my social consciousness and these have the veto power. Raised in a farm family that always had a hearty meat and potatoes meal on the table, I have reconsidered the role of meat in my diet and now prefer a good stir fry or salad with just enough meat to add flavor and supply iron and vitamins. You may note that meat is only part of our product–we also market a half ton of wool. Our fleeces are carefully skirted and sent to a mill downstate to be spun into yarn. Some of the yarn is sold retail and some we use for knitting and weaving. Wool is a wonderful natural fibre and we are proud to produce it.
I wish you good will and peace in following your chosen lifestyle. Our family has been blessed with both in following ours.
While the core principles of this article are sound, I find it decidedly naive and downright problematic in many places including suggesting that we as a Quaker community forcibly offer only plant-based food without considering the actual needs of the people we are in community with. It is not hospitality to set a table that will leave multiple guests struggling with their medical needs after eating a meal. It is not good stewardship of our communities to exclude around something so simple.
Perhaps my work as FGC’s Gathering Food Coordinator (aka the person who liaises between the conference coordinator, the dining staff, and registrants around issues of food, dietary concerns, allergies, and access needs in our dining spaces) is coloring my comment, but I think of the hundreds of attendees who would be fighting their bodies and in some considerable discomfort throughout the entire week if we transitioned to exclusively plant-based proteins. I am one of those attendees, and I cannot imagine facing down a week of only vegetarian meals while trying to focus on my job, the eagerly anticipated socialization of Gathering, and self-care. I wouldn’t be able to stay awake for more than an hour at a time by day 2 of the event!
One of the great joys of the work that I do at Gathering is explaining to the dining hall that we have a tremendous number of adult vegetarians and even more attendees who choose the “I eat meat but choose a plant-based protein at least half the time.” Advocating for the quality and quantity of those plant-based proteins is something I spend hours doing, often in places where I have to define the phrase “plant-based” for the staff in a way that will honor their experience instead of belittling them for not being exposed to some of the favorite planet-friendly lifestyle buzzwords. I am often the target for anger and frustration in that work, acting as a public lightening rod by being visible and vocal about the role of our plant-based protein entrees.
Bringing the joy of food that honors their needs and nourishes their body to every attendee at Gathering is what makes the work of this position worthwhile. Using food as a political tool is not on my agenda. Food is inherently political, entwined with our values and culture. Using food to exclude or shut down an outlet of hospitality, especially for people who are often struggling for balance in their own bodies is against everything I know as a kitchen manager, cook, Southerner, and Friend.
Sometimes, modeling the abundant joy of our diet and food choice–because it is clear to me that being a vegetarian brings that joy to Lynn’s life–means accepting that our friends and loved ones need a different source of joy to also live abundant and powerful lives.
If Friends are interested in experiencing the plant-based protein options at Gathering, I would encourage them to register as a vegetarian to fully engage with the offerings that the conference coordinator, dining team, and I will be putting together. I would also encourage Friends to trust that many of us are listening to our bodies and our doctors so that we may also join your table with abundant joy.
I am grateful for Lynn Fitz-Hugh’s invitation to make our food choices a witness for peace, equality, stewardship, and justice. So much of my modern American lifestyle has been at odds with the needs of the more-than-human world that surrounds us. It is a great joy to find ways (in this case such delicious ways) of being able to live up to my principles. The more that I learn about our fellow beings, the more I value a plant-based diet that minimizes my contribution to the pain and needless killing that our species inflicts on others, whether directly on fish and farm animals or indirectly by way of the wasteful and polluting animal-agriculture industry.
I have two concerns about this article. The first is that, although avoid meat is good for the environment and for the climate, it is not a good way to slow climate change. Having fewer children (or none at all!) is the most effective action that an individual can take.
The other is a medical issue. Because no vegetables have a substantial amount of the essential vitamin B12, it is necessary for all vegetarians to take B12 supplementation and/or have the level tested.
Thanks for writing this important article!
Comments on Friendsjournal.org may be used in the Forum of the print magazine and may be edited for length and clarity.


Abe’s Deli was established September 5, 2001 by Joseph Hessling and Bekim Pellumbi. Joe and Bekim literally walked into metro businesses to spread the word of their young deli and catering services ripe with innovative, homemade menu items. Many times the pair relied on family, friendships and past work relationships to get in company doors.
Today, thanks to their dedication to premier catering with a delightful menu and superior service, their winning reach has grown far and wide.
Joe has a family tradition in the food service and hospitality industry spanning four generations. It was no wonder he chose it as his passion and profession. After years of training in the family food service supply business, Joe purchased the business from his father at the age of 20. Joe worked at building Suburban Food Service until selling the business in 1999. Soon after, he teamed up with lifelong friend Bekim Pellumbi to form local catering legend Abe’s Deli. Joe is particularly proud to boast that Abe's uses the finest ingredients prepared by experienced NSF certified chefs to create more than what your average deli can provide. He still likes to remind folks that first they were a “little deli that loved to make you a Rueben”.
Joe's latest crusade is the corporate dining experience that he and his partners are currently providing through their revolutionary company Sterling Services, designed to bring a delicatessen concept to the workplace. The staff bakes its breads fresh daily, prepares soup from scratch, and offers premium meats and cheeses and signature salads - all within an on-site deli-fresh café corporate location.
Joe is also thrilled to kick-off an efficient new service for his Abe’s Deli catering clients: all-new “pick & click” online ordering. Try it out to experience how Abe’s Deli continually improves in catering to your needs.
Bekim has more than 20 years experience in all stages of the culinary trade. Starting at a young age, he began working for the Michigan-based Machus Restaurants as a cook. After realizing his passion for the industry, Bekim moved on to open the Townsend Hotel in Birmingham, MI as Assistant Chef. Bekim then moved to Chicago to study at Kendall College in Evanston, IL and worked at the Ritz Carlton Hotel to further his training. Upon graduation Bekim was hired as the Executive Sous Chef at the prestigious Mid America Club, working with Executive Chef Konrad Meir among other great Chefs. After his tenure at the Mid America Club, Bekim was hired for the Executive Sous Chef position at Oakland Hills Country Club in his hometown of Birmingham, MI.
Bekim’s passion and skill as a classically trained certified Chef brings Abe’s Deli customers a creative, energetic menu featuring the freshest ingredients and an outstanding selection to cater to your taste.
His commitment to growth is being demonstrated in his most recent business foray, as a Partner and Executive Chef at Abe’s Deli and affiliate Sterling Services.
Oops! There is no Abe at Abe’s Deli. We just thought it was a good name for a deli!
So, we’ll just make up a fictional Abe. Abe is a professional tuba player since the tender age of 3, when he mastered the kazoo. Abe just loved Corned Beef and Egg salad sandwiches. Abe was saddened by the lack of delis that offered great service and excellent quality. On a whim, Abe quit his day job as a successful mortgage broker and opened a small deli. He partnered with excellent talents of Joe and Bekim, whom he met at a retrospective Abba concert. Before Abe knew it, he was seen munching on delicious salads and taking awesome party trays home for his children’s birthdays.
He enjoys his corned beef and egg salad daily. Abe is one satisfied ex-mortgage-broker-tuba-playing-deli owner.


30th Annual BBQ & Basket Raffle 2023
FVSRA BBQ & Basket Raffle
The BBQ is TONIGHT! You can purchase meal tickets online, at the door, or in the drive thru! Raffle tickets are no longer available online, but you can purchase your raffle tickets in-person tonight! Thank you for supporting FVSRA and the Foundation!
Join us for the famous BBQ & Basket Raffle. We will have both a dine-in or drive-thru option with wonderful raffle baskets to benefit people with special needs.
Friday, April 21 from 5:00-8:00 pm
Prisco Community Center | 150 W Illinois Ave | Aurora, IL 60506
All meals include a choice of 2 pieces of chicken, 2 pork chops, a combo (chicken + pork chop), and applesauce, baked beans, cole slaw, and a dinner roll with butter. A hotdog option will also be available. Guests who are dining in will be offered free water or lemonade. Desserts and other beverages will be available for purchase including soda or beer or seltzers for guests over 21 years of age.
New this year:
Please note our time of 5:00-8:00pm.
Event Sponsors: Thank you for your generous support!
Raffle Basket Listing:


|About the Book|
I love to cook and I dont have as much time as I once did to prepare meals for us.From what I can see from our friends, this problem is not unique to our family.Thats why creating quick and easy to prepare recipes that have good flavor and take next to no time to prepare s important to me and our family.These recipes literally take 20 minutes or less to prepare AND they are extremely easy and flavorful. They do not involve marinating . . . that would make them longer than 20 minutes and I would like you to have a nice dinner about 20 minutes after you walk in the door, hang your coat up and walk to your refrigerator.


Consumer staples stocks in the s&p 500 cohort like tyson foods, inc (nyse: tsn - free report) and the procter & gamble co (nyse: pg - free report) beat the zacks consensus estimate on both. Maple leaf is not alone in it's meat-processing business it's largest competitor and overall the worlds largest processing and marketing company is tyson foods, a multinational corporation based in the usa that earns over 30 billion dollars in revenues annually. From slaughterhouse to powerhouse situation: tyson acquired international beef and pork to become the largest protein purveyor on the planet however, it was losing share to private label and needed to connect with the consumer and stand for something in the marketplace. At tyson foods, we are more than chicken we're protein leaders food innovators who thrive at the intersection of opportunity and capability learn more now.
Tyson foods, inc is the world's largest fully integrated producer, processor, and marketer of poultry-based food products tyson foods, inc is a significant producer and marketer of other center-of-the plate- (entrée) and convenience food items. Tyson foods, in buffalo, ny, is a manufacturer of processed meats including hams, smoked sausage products and cold cuts, both bulk and sliced situation over the years, tyson consistently produced high-quality products with minimal scrap or returns. Tyson foods, inc is the us large firm specialist in produced, distributed and marketed meat products (beef, chicken and pork) the company's products were sold to national market (military commissaries, industrial food processing companies, and national and regional chain restaurants) and international market (canada, china, japan, mexico. Tyson foods, inc - strategy and swot report, is a source of comprehensive company data and information the report covers the company's structure, operation, swot analysis, product and service offerings and corporate actions, providing a 360 view of the company.
Case analysis of tyson foods company introduction the us meat industry is one worth looking at as this affects majority of the us citizens who constantly consume meat either fresh from the farms or from the shelves sold by different manufacturers. Swot analysis, is a strategic planning tool used to evaluate the strengths, weaknesses, opportunities, and threats involved in a project or in a business venture. Tyson foods, inc, produced, distributed, and marketed beef, chicken, and pork products, including prepared foods and related allied products the company's products were marketed and sold to national and regional grocery chains, regional grocery wholesalers, meat distributors, clubs, and warehouse stores. Note: citations are based on reference standards however, formatting rules can vary widely between applications and fields of interest or study the specific requirements or preferences of your reviewing publisher, classroom teacher, institution or organization should be applied.
Tyson foods does not target the ordinary people but the food retailers, fast food outlets, restaurants, etc here is a detailed swot analysis of the company the strengths. He said tyson foods is strong today, projecting consistent compounded annual growth rate of 20% over five years if tyson foods hits the midpoint of its fiscal 2017 earnings guidance of $490 to $505 per share. The report covers the company's structure, operation, swot analysis, product and service offerings and corporate actions, providing a 360˚ view of the company key highlights tyson fresh meats, inc (tyson fresh meats), a subsidiary of tyson foods, is a supplier of beef and pork products. Swot analysis is a vital strategic planning tool that can be used by tyson foods, inc managers to do a situational analysis of the organization it is a handy technique to map out the present strengths (s), weakness (w), opportunities (o) & threats (t) tyson foods, inc is facing in its current business environment.
Tyson foods, the largest poultry producer in the us and a notorious animal-abusing company, has failed to join dozens of other major food companies in adopting improved chicken welfare standards that greatly reduce needless suffering. Hormel foods: a short swot analysis and tyson foods to large packed food outfits like mondelez international and kraft foods group thus, it will need to. Tyson foods, inc, founded in 1935 with headquarters in springdale, arkansas, is the world's largest processor and marketer of chicken, beef, and pork products the company produces a wide variety of protein-based and prepared food products and is the recognized market leader in the retail and foodservice markets it serves.
Processed poultry meat market by types of poultry, product type and end-user fig 35 swot analysis of tyson foods, inc fig 36 revenue generated by smithfield. Swot analysis, is a strategic planning tool used to evaluate the strengths, weaknesses, opportunities, and threats involved in a project or in a business venture it involves specifying the objective of the business venture or project and identifying the internal and external factors that are favorable and unfavorable to achieving that objective. Tyson foods, inc company profile is a comprehensive report on tyson foods, inc the report provides complete information on the operations, organization structure and financial information details of the company.
Summary tyson foods inc - strategy, swot and corporate finance report, is a source of comprehensive company data and information the report covers the company's structure, operation, swot. Tyson foods 4 bunge limited the brandguide table above concludes the brf brasil foods swot analysis along with its marketing and brand parameters similar analysis. Tyson foods is committed to providing quality without sacrificing ingredients that's why we've been keepin' it real since 1935 discover our story today.
Tyson foods, inc company analysis strategic management table of contents introduction executive summary page 3-4 swot analysis strengths page 5. Another part of the report is a swot-analysis carried out for tyson foods inc it involves specifying the objective of the company's business and identifies the different factors that are favorable and unfavorable to achieving that objective. Tyson foods inc - strategy, swot and corporate finance report, is a source of comprehensive company data and information the report covers the company's structure, operation, swot analysis, product and service offerings and corporate actions, providing a 360˚ view of the company.


Come and celebrate the opening of Marco's Pizza at their new location in Muscle Shoals, Alabama with a Shoals Chamber Ribbon Cutting! They offer authentic Italian quality pizza made fresh! They will have plenty of fresh pizza for everyone to enjoy!
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Wednesday Feb 1, 2023
12:00 PM - 12:30 PM CST
1003 Woodward Ave. Muscle Shoals, AL 35661


2018 James Beard Award Winner: Best American Cookbook
Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others.
Here is real food— indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy.
Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites.
The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.
Chef Sean Sherman was born in Pine Ridge, South Dakota, and has been cooking in Minnesota, South Dakota, and Montana for the past twenty-seven years. He works as a caterer and food educator across the country through his business The Sioux Chef, based in South Minneapolis. He has earned plaudits and profiles in such venues as National Public Radio, Guardian UK, Saveur, and the New York Times.
Beth Dooley is author of many award-winning cookbooks, including Savory Sweet: Simple Preserves from a Northern Kitchen, Minnesota’s Bounty: The Farmers Market Cookbook, and The Birchwood Cafe Cookbook, all published by the University of Minnesota Press. She has also written a memoir, In Winter’s Kitchen: Growing Roots and Breaking Bread in the Northern Heartland.


What we are doing is to give customers the most economical and suitable production line and maximize brand value.
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Moong Dal, skinned, unskinned, & Sabut-As India is a country of diverse traditions and cultures, yet there are various dishes which are surprisingly invented here especially using skinned, unskinned and sabut Moong Dal. Moreover, it is known that a woman consuming an adequate amount of folic acid with moong dal can definitely prevent certain ...
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When they start to pop throw in red chillies, chana dal, hing and curry leaves. When dal turns red, add the green chillies and fry. Throw in the ginger, add tamarind extract carefully, a pinch turmeric, salt to taste and jaggery.
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Chana Dal is nutritious easy to digest and has an exceptionally low rating on the glycemic scale. Chana dal is a powerhouse of lean protein iron and dietary fibres. It is an excellent side course for Indian dishes and goes excellently with chappatis rotis rice puris and parathas.
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· Rice Retailing is a profitable business because rice is the fastener food in the country. There are many rice varieties that consumers can choose from at low cost the favored varieties for daily meals are white, long grained, and aromatic.


Savour a delicious meal in our Garden View Restaurant overlooking the private garden.
Choose from over 1,000 whiskies for an after-dinner dram for an after-dinner dram in the quiet St. Magnus lounge just outside of the restaurant or our refurbished Royal Cask Whisky Gin Bar located on the ground floor.
As of our July 17th re-opening, we are offering our Bar Menu and Dinner Menu in both the Royal Cask Whisky Gin Bar and in the Garden View Restaurant. Meals are served from 6.00pm – 8.30pm. Please book in advance. We participate in the Track and Trace scheme and ask for your phone and address details upon booking. Unfortunately, we are not serving lunch at this time.
Breakfast is served Monday – Friday 7.30am – 9.30am and Saturday & Sunday 8am – 9.30am.


: 10 Mistakes that Most People Make
Tips on How to Make your Kids Eat Healthy
At times it is very hard to make your kid eat healthy as much as it is important to do that. A lot of kids will choose junk food over healthy diet and that is why most parents are still struggling to find ways of making their children be in a position to enjoy healthy meals. As a parent, you will require to adopt unique methods to get your kids to eat healthily. If your kids are the kind who love eating junk foods, you can now transform them into kids who love eating healthy. Click here for more tips to getting your kids to eat healthily.
One thing you need to do is to shop foods that are healthy avoid buying a lot of junk food as kids are unlikely to eat the healthy foods at the sight of the junk food. The kids will always eat whatever is available in the house and the moment they find that there are no junk foods they will definitely go for the healthy option instead. Some of the healthy food that you can shop for your kids are bananas or oranges and as whenever they feel like eating a snack they can always go for a fruit. In addition you ought to get excited for the kid for choosing to eat healthily and as a kid they will be encouraged and continue doing that to make you happy as a parent. This site provides more info on how to make your kids enjoy eating of healthy foods.
Trying some new foods on your kid could really help and this should be done in small portions. At times it may seem all fun to have a kid taste the food and spit it out but that is a clear indication that the kid may have not liked the food taste or texture. For kids to adapt quickly give them the kind of patience that they require as it not also easy for them to adapt really quickly to the change of the diet. There is no way your kids are going to eat healthy if you are not eating healthy. Being a parent, you also need to be a role model to ensure that your kids eat healthy. As a parent you need to click here to discover more about helping your kids eat healthy.
Ensure that you pack some healthy food for your kid when they are going to school. It is very had to monitor what food the kid is going to be eating in school and packing means that they will at least eat some healthy food. Ensure that you let them know why some foods are healthy or not and through this they will get to understand why you want them to eat healthy food. When you do this, you raise the understanding of the kid and they tend to respect your advice as a parent. Ensure that you are able to make eating healthy foods for the kid’s fun. Some foods like carrots should be made into funny shapes that are likely to attract the attention of the kid. Click here for more tips about healthy eating for kids.


This authentic Cha Soba series contains tea ingredients produced by
tea master Suehiro Yoneda under the concept of
"A brand new kind of Cha Soba."
Tea Master Suehiro Yoneda
Suehiro Yoneda was born in Nara prefecture in 1955.
He works at Hokoen Seicha K.K., a company that owns its tea plantation in Kyoto.
Mr. Yoneda has been involved in the production and processing of teas as a tea master, and in 1991 obtained the sixth-level rank in Japan's national tea judging skills system.
In the tea industry, a national tea judging skills competition for assessment of teas is held every year, with the winner receiving an award from the Minister of Agriculture, Forestry and Fisheries. Mr. Yoneda was the winner of the 43rd competition in 1996.
As a tea master with this award under his belt, he possesses exceptional ability within Japan.
Made with 100% tea leaves from Kyoto Prefecture
Presenting an authentic cha soba, made with genuine Uji tea.
Our commitment to domestically-grown ingredients also reflects our wish to support Japanese agriculture.
Uji Matcha Soba, supervised by a Minister of Agriculture, Forestry and Fisheries Award-winning tea master
This matcha soba featuring delicious bittersweetness is finished through traditional production methods
We handpick tea leaves that pair well with soba, and carefully finish the product through traditional manufacturing methods including gogumi (blending) and hiire (heat sterilization) processes to prevent any loss of matcha's unique qualities.
As this soba offers the vivid color and elegant bittersweetness of matcha, we've boldly named it not "Cha Soba" but rather "Matcha Soba."
Uji Hojicha Soba, supervised by a Minister of Agriculture, Forestry and Fisheries Award-winning tea master
Our commitment to perfect roasting fully draws out the aroma.
The hojicha, an ingredient of Uji Hojicha Soba, is created with peak aroma by dividing tea leaves by part and roasted matching for each part under the concept of "beautiful aroma."
(The scent of hojicha is said to have a relaxing effect.) The result is "A brand new kind of Cha Soba" with the deep and mellow flavor unique to hojicha.
Uji Gyokuro Soba, supervised by a Minister of Agriculture, Forestry and Fisheries Award-winning tea master
Made with gyokuro, the pinnacle of green teas
grown with a commitment to soil preparation
Made with gyokuro, the pinnacle of the green teas of Japan. We handpick tea leaves that have been carefully cultivated from the soil preparation process onward. To obtain peak flavor, we use gyokuro that has been carefully finished through the neribi production method.
This tea is produced differently from ordinary teas. By shading the leaves for 20 days or more in the harvest season, the leaves become rich in the tea flavor component theanine. Using coarsely ground tea powder yields a tea leaf-like appearance in soba.
Gift packaging is also available,
perfect as a present for someone special.
Introduction to Kanesu Manufacture Noodles Co., Ltd.
Established in 1907, Kanesu Manufacture Noodles Co., Ltd. has a history of over a century.
We will continue to preserve the traditional tastes of Japan.
The manufacturing process
We engage in safe production at a certified world-class food production plant.
This system standard for food safety was developed by Foundation FSSC22000. The standard is approved as a food safety certification scheme by the Global Food Safety Initiative (GFSI), a non-profit organization focused on the food retailing industry. As of December 2020, there are approximately 24,000 registrations under the scheme worldwide.
To produce safe products, Kanesu Manufacture Noodles performs traceability management from receipt of raw materials to shipping, ensuring food safety and maintenance of quality.
Abbreviation of Food Safety System Certification 22000


Take a trip Down the Bayou to South Louisiana and Cajun Country! More than jambalaya and gumbo, Down the Bayou showcases true Cajun recipes and stories of the Cajun way of life. Taste the bountiful goodness with local delicacies such as Alligator Sauce Piquante, Oysters Larose, Crawfish Pie or Dip, White Pralines, Primos, and Bread Pudding with Brandy Sauce. Experience the legend, romance, and lifestyle of Down the Bayou.
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Celebrating Four Decades of Pie Iron Cooking
In its most basic function, a pie iron is a way to cook grilled sandwiches and fruit pies over an open fire. This is done by placing the food (in the above cases, two pieces of buttered bread with cheese or fruit filling) inside a cooking compartment formed by two metal casting that hook together using a hinge. Metal rods with wood handles extend from the castings so the user can easily manoeuvre the pie iron over a campfire. A few minutes over the heat and a perfectly toasted sandwich or pie emerges from the cooker.
Of course if that's all there was to a pie iron, this site wouldn't exist, you wouldn't be reading this and we probably wouldn't have been making them since the early 60's. What the pie iron really does is bring together family and friends around a campfire to enjoy easy to cook snacks in a fun and inclusive environment.