Low levels of testosterone affect men of all ages and can significantly impact their quality of life. There are a number of medicines that help with this condition; however, one of the biggest causes of low-testosterone is from the very food that we eat. Here is a detailed list of 15 foods that are sure to kill testosterone production.
Low Carb Foods
When you are trying to keep testosterone levels high, low carb meals are the biggest killer. Make sure that your body is getting a decent amount of healthy carbohydrates and healthy fats. A low carb meal increases cortisol levels, which serve to lower testosterone in turn.
Flaxseed is often recommended since it is a good source of omega-3 fatty acids that are known to prevent arthritis, diabetes, and heart disease. However, if you are already healthy, it is recommended to avoid flaxseed as it is known to lower testosterone levels.
Licorice sticks, licorice extracts, and licorice syrup should all be avoided as they are known to cause a hormonal imbalance in some people.
If you are drinking diet sodas to fight obesity, your best option is the cut-out soda altogether. Any soda with aspartame can lower testosterone levels and affect overall health as well.
Foods with Trans Fats
Many junk foods such as cakes, cookies, potato chips, and burgers contain trans fats. These foods should be avoided for testosterone productions as well as general health.
Alcohol can serve to loosen things up in the bedroom but can also serve to slow down your performance as well. If you drink, be sure to drink in moderation.
Soybeans contain a large number of isoflavones that are known to slow down testosterone production. They can also activate estrogen receptors, so they are best avoided.
If you are eating packaged meats, your testosterone levels might be lower than you imagined. Packaged meats contain a high level of added hormones, preservatives, and antibiotics. These ingredients can serve to lower testosterone levels.
Fruits with Edible Skin
If you are in the U.S., fruit with edible skin can contain a large number of chemicals and pesticides that mimic estrogen. These fruits include peaches, cherries, kale, and strawberries.
Although beets are great for muscle function, they can significantly affect sexual ability. Beets support healthy estrogen levels but also effectively kill your testosterone level.
Dinner and a movie can be great for a date night; however, microwave popcorn contains perfluorooctanoic acid, which is found in the lining. This chemical can be a significant testosterone killer.
Marijuana isn’t technically a food, but it has become legal in many U.S. states. Whether smoked or ingested, marijuana can lower testosterone levels for 24 hours.
While this one might sound strange, many people love to pop a breath mint after a meal or a coffee. However, these tiny treats can also suppress the natural production of testosterone as well as reduce testosterone levels.
Sugars seem to be in everything these days. Sugar increases insulin levels almost immediately and can lower testosterone levels quickly.
Sad news for chocolate lovers. Unfortunately, chocolate, including dark chocolate, has been shown to suppress levels of testosterone.


Over the past couple of year, our family has made significant changes in our eating habits in an attempt to keep our bodies healthier, and I have talked to some of you and heard that many of you have made some of those same changes, too. Also, I am aware that some of you and your children have food intolerances or allergies that prevent you from eating dairy, gluten, etc.
That being said, I was wondering if it would be worth offering some healthier selections at the concession stand for Book Swap/Homeschool Fair. My thought was individual fruit (grapes, bananas, oranges, etc), small bags of nuts, squeeze applesauces, protein bars, Bolthouse or Naked juices, things along those lines. They would obviously be higher in price 😉
We are not judging your food choices, we would just like to offer some choices if the desire is there 🙂


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Since 2004 the name Madhura Caterers has inspired absolute confidence, It’s exquisite & innovative food, spectacular presentation & unfailing service have enabled Madhura Caterers to create a seamless match in Nashik & rest of Maharashtra. We have set a Benchmark in the Food & Catering industry with our Excellent Service. Since we are in Catering Service from last one decade our Satisfied customer list is tremendously increasing day by day. As celebration Trend is changing everyday we have brought the Latest variety to delight our customers. We have Delicious and remarkable food that meets the highest standards of quality, freshnes.
Our catering services are the perfect blend of delicious food, creative ideas and professional staff. From corporate catering for client entertaining, contact catering for staff lunches and in house office catering to special occasions such as wedding parties, engagement parties, and personal celebration combine this with our inspirational event management team and you have the complete package for a successful event. We will make your special event memorable not only for you but, for everyone of your guest.
our team of experts make sure the food is prepared of high quality standards under hygienic environment , served by trained staff and presented in a delightful manner.


Let that sink in for a moment.
Chocolate. Salted caramel. Cheesecake.
In cute, bite-sized bars.
I may never be the same again.
I got an idea for this at approximately 10:30 PM. I was finishing up some homework, all showered, tired, and ready to sleep. I was thinking about cheesecake, since I’d been craving some for a while. Then one thing led to another and before I knew it, I was in the kitchen, setting out the cream cheese and crushing graham crackers. I know, I’m insane.
This was also actually my first time making caramel. It always freaked me out because I’ve read of its tendencies to burn, bubble over, turn grainy, etc. So when my first batch came out silky smooth and lusciously creamy, I was literally jumping up and down, squealing and dipping a spoon into the pot every other second. I’m guessing beginners luck, but I’m already dreaming up the countless things I can do with this.
So anyway I baked the cake at night, stuck it in the fridge, and the next morning, before school, I topped off the whole thing with chocolate glaze and the caramel.
And brought it to school to share.
There were no leftovers. (:


How To Stay Healthy This Fall...Look inside your own kitchen!
One of the reasons that I love Chinese medicine, is the concept that if we align ourselves with the natural elements around us, then we can achieve balance and health, emotionally and physically. Fall is a big transition, the Fire element of summer gives way to the late summer Earth element harvest and then onto the Metal element of fall which asks us to dig deep into ourselves and start preserving, storing and slowing down.
Today my blender went in the closet and the crock pot got a coveted spot on my kitchen counter. It's time to slow cook your food and reduce the amount of cold and raw food in your diet. It's time to choose seasonal vegetables such as winter squash, yams, kale, potatoes and beets. Time to choose pungent foods that keep the lungs clear and strong, such as onions, garlic and ginger. They all have warming, antiviral and antibiotic properties that can help with staying healthy.
First and foremost, you want to focus on boosting your immune system so that colds and flus can be prevented. Along with eating warm seasonal foods, one of my favorite healing herbs is astragalus (or in the Chinese pinyin it's called Huang Qi). It is a safe herb to take daily throughout the winter, and add to soups and stews for its immune benefits. Astragalus is called an adaptogen, meaning that it helps protect the body against various physical, emotional and mental stresses. It's been shown to improve white blood cell count and it is widely used to improve the immune system, preventing colds and upper respiratory infections. If you want to find some astragalus to cook with this winter, you can find it on-line or at a local herbal apothecary.
I hope this recipe inspired you as much as it does me! Here's to a vibrant and healthy fall. And of course, if you do get sick, come get some acupuncture as soon as you feel the symptoms coming on!!
Super Immune Boosting Chicken Soup
Start by adding Astragalus to 4 quarts of water in your crock pot. Coat chicken in olive oil, salt, garlic powder and sauté in a pan for several minutes, then add to crock pot with ginger, scallion and garlic and slow cook for several hours, remove bones and herbs/spices from the soup and add veggies, herbs and salt to taste.
Optional: add cooked short grain brown rice at the end for more digestive and energy nourishing properties.
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Small changes make the biggest difference. You might be saying, “yeah, yeah, yeah, I’ve heard that already.” But don’t roll your eyes at me yet. Let’s use dieting as an example. People usually start diets with great intentions and ambitions of seeing success. Unfortunately, after 2 weeks of the said diet, people tend to fall back into their old “easier” eating schedule, ultimately leading the person to feel like a complete miserable failure. Diet plans fail to work because they ask for a drastic change in lifestyle when humans, just like any other animal, are creatures of habit.
Let’s crunch some numbers to prove how the little things make the most sustainable difference. Think of it like this: if you put 2 packets of sugar (23 calories in one packet) in your coffee and you drink 3 coffees a day, don’t skip the coffee all together like your diet plan might say. First ween off the sugar a little (or substitute with raw honey, more on that later) just a tad. Rather than using 2 packets, use only one packet. Your coffee may not taste as good at first, but trust me, you will become accustom to it, and you have lowered your daily caloric intake by 69 calories a day. Let’s say you only drink coffee 5 days a week. You have just cut out 345 calories. That may seem insignificant, but there are 3,500 calories in one pound of fat, so in roughly 11 weeks, you could look at cutting a pound if everything else with your eating remained consistent. Now because we are educated on the benefits of exercise, let’s cut our coffee back to just twice a day, and add in a 5 minute simple exercise routine instead of the third coffee. We are just as awake as with the coffee AND we lost calories instead of gaining them, and everything snowballs from there.
This tried and true method can apply to all aspects of life. Introduce a minor behavior change TODAY to your daily routine and let it grow from there!


Carolina Pie Company started in Mooresville, N.C. but its roots go back three generations when my Grandpa opened his first bakery in
Massachusetts and my Dad followed with a second bakery. Growing up we always had fresh baked goods in our house and the Carolina Pie mission is to bring back that same homemade quality to your home.
All of our pies are baked from scratch (including our own special crust recipe) using the freshest ingredients and bought locally whenever possible. There are no preservatives, processed fillers or prepackaged ingredients in our pies. Each pie is baked with the same love and passion that you would be proud to serve to your family and friends, that’s the Carolina Pie difference.
We offer generous sized 9 inch pies available through local markets and specialize in small single serving pies perfect for restaurants, catering and other food service enterprises. Flavors vary through the year but we will always try to satisfy what you need.


Royal Jelly Packaging
Royal jelly is the product that comes from secretions of pharyngeal and mandibular glands. It is rich in proteins, minerals and digestive enzymes.
Characteristics of Royal Jelly
Royal jelly is secreted by worker bees, it is also the first food that larvaes recive during the three first days after their eclosion. Queen bees lay eggs in the cells of the nest, and when they hatch, they become larvae.
If bees want to create a new queen, they will feed it during twelve days with royal jelly, and it will become a new queen. Queen bee is bigger with a bigger belly too, and it is ready to be impregnated and lay millons of eggs. In its cells is where there is the largest quantity of royal jelly, from there is taken royal jelly to commercialise it. Royal jelly is the only product that bees don’t collect, but they produce it themselves.
Royal jelly that we commercialise is not from our own harvest. Our weather is not the best for royal jelly production and harvest, we can’t do the same as other countries. The same case is around Europe. Our royal jelly is from countries outside The European Union.
Health benefits of royal jelly
Royal jelly is known as a “superfood” from nature. It is used by a lot of therapeutic treatments. It is an excellent revitalizing because it helps us to resist cold weather, the fatigue, slows down skin ageing and improves skin hydration and elasticity. It also works improving our immune system and our body’s defenses, it regulates the nervous system and it fights aganist anxiety.
Royal jelly give you an euphoric feeling combined with the recovery of strength and appetite.
How to eat royal jelly
Royal jelly is viscous, like yogurt. It has a yelowish colour and a sour taste. The best way to eat royal jelly is fresh and natural form without any handling and it has to be preserved in cold. You have to avoid eating freeze-dried royal jelly because this type decreases its health benefits. It is recommended eat a dose between 20-50 mg a day for adult people, and a half dose for children. Our jars of royal jelly have a little spoon prepared with this doses.
Is not recommended to consume royal jelly during long periods of time not even large quantities. You don’t have to eat it longer than 60 consecutive days. If you want to eat royal jelly regularlly, it will be advisable to stop at least one month between comsumption periods.


2 sticks real butter
1 cup sugar
Chocolate chips or melting chocolate discs
Chopped pecans or walnut (optional)
Melt butter over medium fire in a medium to large heavy bottomed skillet.
Add sugar, stirring constantly in small circles, gravitating around the pan until color is a rich golden brown.
Pour into pie plate or baking dish to cool, depending on the thickness you'd like. 1/4 inch is probably good.
Spread melted chocolate over top and add nuts immediately while chocolate is wet if using.
Chill. When hardened, with a sharp knife, break into pieces. Store in frig.


Pets may not be a fresh phenomenon but pet food certainly is. In fact, two hundred years ago pet food didn’t even exist. Horses were just given grass, oats, grains, apples and anything else that has been cheap to get hold of in large quantities. Dogs and cats mainly lived on scraps of meat and grains that their owners could spare for them. It was just in the mid 1800s once the American James Spratt was residing in London and saw dogs eating discarded biscuits in a ship yard that the thought of creating food particularly for pets was considered.
Spratt created bone shaped biscuits from a mixture of wheat, vegetables, beetroot and beef blood he marketed as dog food. These were an instant success. By 1890 he’d begun producing his dog food in large quantities in America, calling the company Spratts Patent Limited. Some years later a brandname of dog food called Ken L Ration was created and sold in America, soon after the First World War, that has been in fact horse meat. The American government had seen it as not really a cheap but a profitable method to get rid of dead horses.
Up until this aspect, the only pet food available had been marketed at dog owners. However, in the 1930s the company Gaines Food Co realised that almost as many folks kept cats as dogs and so they really introduced the very first ever canned cat food. At once in addition they introduced dry meat meal dog food, that was longer lasting. At the end of the Second World War sales of pet food in America had reached 200 million dollars, so with such a popular product it is a surprise that no-one considered it before.
In the fifties Spratts became an integral part of General Mills and within the next decade it was bought by Spillers, your pet dog food company located in the UK. Even to this day, Spillers make bone shaped biscuits much like Spratts original ones dry foods. Companies such as Quaker Oats and General Foods saw pet food as a means of earning a benefit from leftover ingredients that they would otherwise have experienced to get rid of, so more pet food companies sprung up. Many of these companies paid vets to endorse them who advised against feeding their pets anything apart from this pet food, to create the maximum amount of profit as possible.
Today, vets and pet owners now realise the importance of a complete and balanced diet that needs more than dry pet food alone that provide. Many of the soft, moist pet foods sold today are excellent and provide the vast majority of the nutrients that your pet needs, although occasionally supplements will also be recommended to create absolutely sure they are not missing out on any vital vitamins or minerals. Over 5 million kilograms of pet food are actually produced each and every day, for common pets such as dogs and cats but in addition for small animals and for horses, which are actually kept more as pets than for manual work.
Recent years have seen a fresh understanding into the benefits of natural and organic food for us humans, nevertheless now food experts and starting to realise that this has advantages over standard foods for the pets as well. Normal pet foods are highly processed and currently ingredients for pet food are still allowed in the future from animals that are dead, dying, diseased or disabled and items not allowed for human consumption such as cow brains are still permitted in certain pet foods. It is therefore wise to check always the label to discover if your tin of natural cat food is made from fresh cuts of meat, or when it is made from ground bones and offal. You can find however many brands which have latched onto this growing need to feed our pets healthy, wholesome food and it is now possible to get dog, cat and other animal food that is made from prime cuts of meat and vegetables.
Over time there’s also been an excellent development in the product range of equine supplies that are available, such as hoof maintenance systems which were not around a hundred years ago, and in small pet supplies too such as dedicated food for hamsters and guinea pigs. You can also buy special milk for kittens as there’s debate over whether it’s healthy to allow them to drink milk from cows. It can also be now possible to get pet food online which gives everyone use of a massive variety and selection of pet foods and allows you to search to discover the best brands at the best prices.


Piglets Steak Harvey’s Ale & Mushroom Pie
Chunks of slow cooked Scottish Beef and Mushrooms covered a rich gravy made with Harveys Ale, surrounded by our signature herby shortcrust with a puff pastry lid.
(BOX OF 6)
Shortcrust Pastry [Flour (Wheat), Professional Cream (Vegetable oils (in varying proportions) (Palm, Rapeseed), Water, Buttermilk, Emulsifiers (Sunflower Lecithin, E471*), salt, natural flavouring (contains Milk), citric acid, Vitamins A and D, colour (carotenes)], Water, White pepper, Salt, Dried mixed herbs, Beef (21.7%), Water, Puff Pastry, Red onions, Mushrooms, Beer (Gluten), Flour (Wheat), Red Wine (salt, Preservative (Sulphur Dioxide (Sulphites], Leeks, Worcestershire Sauce [Malt Vinegar (from Barley), Spirit Vinegar, Molasses, Sugar, Salt, Anchovies (Fish), Tamarind Extract, Onions, Garlic, Spice, Flavouring], Beef Bouillon [Salt, Potato Starch, Maltodextrin, Yeast Extract, Flavourings, Palm Fat, Sugar, Beef Extract (2.2%), Acid (Succinic Acid)], Carrots, Gravy [Potato Starch, Wheat Flour, Salt, Flavourings (contains Wheat, Barley), Maltodextrin, Yeast Extract, Caramel Syrup, Onion Powder, Palm Fat, Barley Malt Extract, Rosemary], Glenglaze ([Water, Vegetable oil (rapeseed) Modified Starch (tapioca) Dextrose, Emulsifiers (mono and diglycerides of fatty acids (E471) (Palm) sunflower lecithin (E322), Vegetable protein, Milk Protein, Acidity regulator (Sodium phosphates (E339) Colour 9Beta Carotene (E160a) ], Garlic, Gravy Browning [Water, Colour (Ammonia Caramel), Salt, Acidity Regulator (Citric Acid), Stabiliser (Xanthan Gum), Preservative (Potassium Sorbate)], Black pepper, Dried mixed herbs
NOTE; If you have any special dietary requirements or require information with regards allergens on any of our products, please refer to our ingredients list or contact us on firstname.lastname@example.org


Chen Kezhi's Oil Paintings in the National Museum of China2023-07-07
Minjiang River, Adoption of Dujiangyan2023-07-09
Asia News Weekly Sichuan (Reporter Liu Min)The afternoon of November 9, with the 106th National Sugar and Wine Commodity Fair held in Chengdu, a favorable opportunity, the People's Government of Longhai District, Zhangzhou City, Fujian Province, organized by the jurisdiction of more than 60 food enterprises to exhibit in Chengdu, and in the Youhao Romain Hotel, held a "2022 China Leisure Food City (Longhai) Food Industry Promotion and Longhai Investment Promotion Conference ", on-site signing of 12 food industry investment projects, with a total investment of 1.736 billion yuan; signing of three sales cooperation projects, including Longhai Food Industry Promotion Association and two sales enterprises signed a strategic cooperation agreement, the amount of cooperation is 580 million yuan; Carlton Foods Co., Ltd. and the country's seven key agents signed a contract with the amount of cooperation is 120 million yuan. The promotion will also recognize 38 outstanding sales enterprises and 4 raw and auxiliary materials supply enterprises. Longhai District, Zhangzhou City, Longhai District CPPCC Party Secretary, Chairman Hong Haitao, Longhai District Standing Committee, the District People's Government Executive Vice Mayor Lin Maocheng attended the promotion and delivered a speech.
"Longhai is accelerating the food "100 billion industrial clusters" strategic objectives, in the epidemic impact on the difficult situation of economic development, we need to be more for the development of the industry, enterprise production and marketing troubleshooting, encouragement and gasoline, and help the food industry to develop in a healthy and sustainable manner." Longhai District CPPCC Chairman Hong Haitao said in his speech, Longhai District Committee, the district government vigorously support the development of the food industry, and strive to create a favorable investment environment, the introduction of the "Entrepreneurship Park to support incentives", "private enterprises 18, "Small and medium-sized micro-enterprises 17" and other policies to support the development of the food industry, and effectively solve the problem of enterprise development.
Lin Maocheng, standing committee member of Longhai District Committee and executive vice mayor of Longhai District People's Government of Zhangzhou City, introduced that Longhai is located on the south coast of Xiamen Bay in Fujian Province, and the connection zone between Xiamen and Zhangzhou, and is the main county and city of Zhangzhou, China's Famous City of Food, as well as the only county (district) in the country that has been awarded the "Famous City of China's Leisure Foods", and is also one of the first batch of "Top 100 Counties of Food Industry" and "Food Safety Demonstration County (City)" and "Model County for Social Co-Governance of Food Safety" in the country. "In 2021, there were 142 food enterprises above scale in the region, realizing an output value of 47.93 billion yuan, with a cumulative growth of 13.4%. In 2021, there were 142 food enterprises above scale, realizing an output value of 47.93 billion yuan, with a cumulative growth of 13.4%; from January to September 2022, there were 149 health food enterprises, realizing an output value of 40.339 billion yuan, with a cumulative growth of 6.87%. The food industry has become an advantageous pillar industry with the largest team of enterprises, the highest proportion of output value, the most powerful expansion momentum and the strongest development momentum in Longhai District.
"In the country into the in-depth study and implementation of the spirit of the twentieth CPC National Congress, towards a new era, into a new journey, we take practical action to build a platform for cooperation and development for enterprises, in Chengdu, grandly organized the 'China Leisure Food Famous City (Longhai) food industry promotion and Longhai Investment Promotion Conference' and other activities,. The purpose is to fully support the leading food enterprises to become bigger and stronger." Lin Maocheng said. At present, the region's upstream and downstream industrial chain development, emerging Carlton Foods, Ranli Foods, Jinlin Foods, Good Luck Foods, Yasijia Foods and a large number of "small giants, small dragon-head" enterprises, in the national food industry, the "Longhai Cyclone", the formation of the "Longhai Plate", "the Longhai Plate". "Longhai plate", singing the "Longhai brand".
According to reports, Longhai District Government to promote the transformation and upgrading of the food industry, fostering the Haisan Foods as the representative of the canned food industry clusters; Green, Jiachang as the representative of the aquatic products processing industry clusters; Haixin, Danfo, soak it, Carlton, Ranli, Jinlin Foods as the representative of the leisure food industry clusters.
"It is very exciting to attend the Investment Promotion Sugar & Wine Fair to see so many good projects signed and so many dealers joining hands with Longhai enterprises to develop the market." Mr. Huang Qiuping, Chairman of Fujian Carlton Foods Co. He participated in the signing of the "Carlton Creative Industrial Park Phase II Project", with a total investment of 500 million yuan, increasing the production capacity of 6,000 tons of baked goods. At the meeting, the second phase of the new star food advanced cookie production line project, Duo Meili food baking phase II baked snack food project, Bai Fu food processing meat products and by-products processing project, Qikai freezer and other food technology reform project, Ao Sheng food expansion and upgrading project, the second phase of the Dafu food baked confectionery project, Fresh Chill Foods aquatic products project, Yasi Jia bakery food expansion project, Jinlin food capacity expansion project, Ranli food group production of hydrogen-rich water drinks and water, and the production of hydrogen-rich water. Food Group production of hydrogen-rich water beverages and high-grade confectionery headquarters park project, Longtou Qiao baking supply chain and a number of investment projects signed, the guests have praised Longhai.
Promotion of the meeting, Carlton, Fujian, respectively, and Changsha Huixiang, Shanghai light quiet, Jiangsu Province, Sheyang Chenxiang, Taizhou City, Taizhou Xinxing, Weifang Jinrui, Chengdu Jinrunfang, Cangnan County, easy to become a sales cooperation signing; Longhai District Food Industry Promotion Association and Xiamen Kunwangda Trade Company Limited and Ningbo, but the new Supply Chain Management Company Limited on-site signing of marketing cooperation. At the same time, also held commendation activities, Longhai District People's Government awarded Chongqing Happy Brothers Trading Company and other 38 food distributors enterprise "2021 annual Chinese leisure food city Longhai food industry sales cooperation outstanding enterprises" honorary title; awarded the Yi-Hai Kerry (Quanzhou), COFCO noodle industry and other 4 raw and auxiliary materials suppliers enterprise The honorary title of "Key Supplier of Raw and Auxiliary Materials for Longhai Food Industry in China's Famous Leisure Food City in 2021". The cooperative sales between these honored enterprises and food enterprises in the district amounted to about 15 billion yuan, accounting for 1/3 of the district's output value.


We are looking for a Pizza Maker (Training provided) to join our kitchen staff and make delicious pizzas based on both traditional and modern recipes.
Pizza Chef responsibilities include preparing pizza dough, slicing and chopping toppings like vegetables and meats and executing customers’ orders considering special requests. To be successful in this role, you should have experience with various pizza types and be available to work during business hours.
Ultimately, you will help increase client satisfaction by preparing high-quality pizzas.
- Work experience as a Pizza Chef/Maker or similar role in a restaurant
- Hands-on experience with preparing and baking pizza doughs
- Familiarity with professional kitchen equipment and brick or stone oven
- Understanding of food hygiene
- Good time-management skills
- Team spirit
- Flexibility to work in shifts, including weekends and evenings


When one looks at the great differences of coffee grinders, it gives one pause to think about what one really wants in a coffee grinder, as well as what price they need to pay for that grinder.
An introductory coffee grinder might be the Black and Decker CBM 210 Burr Mill Pulse grinder or the Mr. Coffee IDS59 Chrome Coffee Grinder. These grinders are the least expensive, but one offers burr mill grinding, grind selections and push button start and the other offers blade grinding. Burr grinding offers a selection of settings while the blade grinder offers length of grinding to get the size of grind desired. Both of these grinders are counter run coffee grinders.
The next set of grinders, which cost a little bit more, are the Delonghi Coffee grinders as well as the Nesco Professional coffee grinder BG88PR, the Delfino DLCG-559 Intelligent grinder. The Delonghi HG 40 and Delonghi HG 40 stainless steel blade grinders are made to operate by holding your hand on the lid during the grinding process. On the HG40, you need to check the size of grind through the plastic side and remove your hand when the desired grind is achieved. On model HG49, you have a quantity control knob; both have cord storage. The Delfino DLCG-559 has stainless steel blades that grind beans and spices quickly and uniformly with its 5 grind settings. A cup control for cup amount has a maximum grind for 15 cups of coffee. Nesco Professional is a burr mill grinder that has a grinding size wheel on its left side that has 17 grind settings from Espresso to French press as well as for flax seeds. Its large 8.8-ounce bean hopper will grind enough for 12 cups of coffee and comes with a safety lid; both hopper and bin have see-through housing. Not to be forgotten is the Toastess coffee and spice grinder. This grinder grinds 14/5 ounces at extremely fast speeds, yet has a pulse control. The small amount if coffee or spices prevents heat build-up and a burnt flavor in the ground coffee or spices.
The unique Black and Decker CG800 White SpaceMaker coffee grinder is also a food processor. This unit mounts under the cabinet to free counter space. The transparent plastic with metal bottom grinder container and transparent plastic chopper container comes with rubberized lid. This chopper has pulse control for food processing while the stainless steel blades produce consistent
Coffee grinders with a higher price come with or without a doser. The Pasquini and Ranchilio are grinders that come this way. The Pasquini has two doserless styles and a doser style grinder. The Pasquini K-2 Chrome has infinite grind settings for its 50mm flat plate burrs to fine-tune your grind for every different bean, roast, and brewing method from French press to Turkish while the Lux has a stepless grind adjustment with a micro-switch to give you complete control of grind fineness and dose. Pasquini Moka doser coffee/espresso grinder is a shorter version of a professional grinder that has an infinite grind set, yet you can set the Moka on a counter under a cabinet.
The Rancilio Rocky burr grinders are commercial grade grinders that have a wide range of 55 grinding settings on the doser or doserless models. The hoppers and doser have tinted housing so that the whole beans and ground beans will stay fresh.
These examples offer just part of the variety of coffee grinders for the home. Whenever, you are looking for a grinder for the home think of your needs first. This will narrow down your search. wet grinder If you have or plane to have an espresso machine, you may want to look for a higher priced coffee grinder as well. Enjoy your search.


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ROSE LOUNGE Online Ordering Menu
Charred chicken breast marinated in a house made pesto sauce. Served over penne pasta in a garlic cream sauce tossed with fresh spinach & tomatoes. Topped with shaved parmesan. One of our most popular dishes.
$17.00+ (Out of Stock)
Roasted Garlic Queso
There’s a lot more to queso than just cheese! Try our smoky fresh blend roasted garlic, onions, jalapeños, and cilantro w/ white american cheese. Served with chips.
$10.00 (Out of Stock)
Smoked Caprese Salad
Hand picked tomato, mozzarella, house-made balsamic vinaigrette smoked with pecan wood.
$13.00 (Out of Stock)


15 November 2018, Indonesia Frozen Food Market is expected to be valued at USD 579.7 million by 2024 driven primarily by increased working hours of Indonesian people that has driven the demand for easy convenience processed food. Growing urbanization coupled with rising disposable income is expected to be the key driver for the rise in purchasing power by the local Indonesian people. Consumers in Indonesia seek for convenient and fast food without compromising on health benefits hence frozen food is expected to be the best fit in the processed food category. Frozen food products reduce the cooking time but offer most of the goodness contained in fresh vegetables or non-vegetable products. Hypermarkets and supermarkets with well-equipped storage and freezing facility are expected to drive the demand in the local Indonesian market.
Demand for meat, ready meals, and seafood/fish is growing in Indonesia. Frozen meat is the largest market and is preferred owing to high quality nutrition. Frozen fish/seafood market is expected to show slow growth over the forecast period despite enormous fish imports from neighboring countries. However, tendency of local Indonesian people to opt for high quality and nutritional processed food is expected to drive the demand for frozen processed food which maintains the nutritional quality even after undergoing freezing process.
Browse Details of Report @ https://www.hexaresearch.com/research-report/indonesia-frozen-food-market
Presence of huge teenage population along with the drive for easy and nutritional processed food, the market for frozen processed convenience food in Indonesia is expected to grow over the forecast period, 2017 - 2024.
Hexa Research has segmented the Indonesia frozen food market report based on type and distribution channel:
Segmentation by Type
Segmentation by Distribution Channel
Key players analyzed:
Browse Related Category Market Reports @ https://www.hexaresearch.com/research-category/food-and-beverages-industry


An In-Depth Look At Medicated Gummy Manufacturing
You hear it time and time again, “We don’t drink it for the taste” is commonly said by anyone who drinks to get drunk and not for the flavor. While that is the case for some edibles on the market, it shouldn’t be.
Ingredients matter for a variety of reasons. You need diversity in ingredients for people with certain dietary restrictions. You need consistency in ingredients for people who want to know that they’re purchasing the same product every time. Finally, you need quality ingredients sourced from trusted manufacturers and distributors to keep consistency.
Yes, ingredients matter.
What Ingredients Are Used In Gummy Manufacturing?
While you likely won’t get the entire recipe from any producer of gummies, there are some fundamental ingredients for making any gummy. Typically, you would use gelatin (or pectin), citric acid, sodium citrate, water, sugar, flavor, and color to create a gummy. Gummies are produced through a process of heating, mixing, and eventually cooling. There is a scientific process known as “brixing procedure” that is used to determine the syrup to water ratio in gummies. When the proper moisture content is observed via a refractometer, it’s time to extrude your gummies into molds through a distributor.
How Do You Keep Gummies Shelf-Stable?
It should be no surprise that it takes proper ingredients to keep a product shelf-stable. However, to do this producers have to constantly adjust variables like, water content, preservatives, and other ingredients to keep a quality product that will last on the shelf for extended periods. At the same time, it doesn’t matter if your product never goes bad if it is essentially a gummy puck that nobody wants to consume.
The first step in making sure you have a product that people look forward to eating is having quality ingredients. Quality packaging plays a big role in keeping the gummies shelf-stable as well.
How Do You Keep Dosing Consistent?
With medicated gummies, careful and precise measurements are key! The distillate used to infuse gummies with THC is incredibly strong and it doesn’t take much to produce a batch of thousands of gummies. Very careful measurements, down to a fraction of a gram, are used to ensure that every batch of gummies is identical, except for the flavor and color.
On top of that, every batch of gummies, or any edible for that matter, is tracked from the moment it has cannabis in it. Before any edible can be sold to the public, it must undergo a gauntlet of tests to make sure it’s not only dosed properly but also safe for human consumption.
All cannabis edibles and extracts must undergo the following quality control tests:
-Heavy metal testing
-Foreign material testing
-Residual solvent testing
*This depends on the type of product. Concentrates and extracts do not need to be tested for water activity.
What Does This All Mean?
In conclusion, this means that as a consumer, you can rest assured that in the modern cannabis market a product is what it says it is. Gone are the days of someone telling you “Yep, that’s strong, only eat a little!” for you to find out that it was either not strong enough or WAY TOO STRONG. We’ve likely all been there once or twice. Not only do you know the exact dosage of your edible but lots of them even come with serving recommendations based on your level of cannabis use!
It also means that if you have dietary restrictions there is a product on the market made for you. One of our favorite edible companies, Lunchbox Alchemy, makes gluten-free/vegan gummies. They’re delicious!
Furthermore, you know that what your eating could be sold in a supermarket sans cannabis. The testing done on food products sold in the cannabis market is on par with FDA testing and therefore these products are entirely safe from a food safety standpoint.
Squibs, a product from Lunchbox Alchemy, manufactured at Point Bay Cannabis.
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|The Golden Thread
|Pinterest Favorite Recipes
|Page 1 of 1|
|Author:||Bluebonnet [ Mon Mar 31, 2014 2:47 pm ]|
|Post subject:||Pinterest Favorite Recipes|
I have become a Pinterest FANATIC and found a couple of great recipes to share with y'all:
Chicken Taco Salad - from Ree Drummond aka The Pioneer Woman
Prep Time: 20 Minutes
Cook Time: 15 Minutes
◾3/4 cups Ranch Dressing (bottled Is Fine)
◾1/4 cup Salsa (as Spicy As You'd Like)
◾3 Tablespoons Finely Minced Cilantro
◾2 whole Boneless, Skinless Chicken Breasts
◾2 Tablespoons Seasoning (taco Seasoning, Or Your Own Mix)
◾1/4 cup Vegetable Oil
◾2 Tablespoons Butter
◾1 head Green Leaf Lettuce (1 Large Head Or Two Regular Heads), Shredded Thin
◾3 whole Roma Tomatoes, Diced
◾1/2 cup Grated Pepper Jack Cheese
◾2 ears Corn, Shucked
◾2 whole Avocados, Diced
◾3 whole Green Onions, Sliced
◾1/2 cup Cilantro Leaves
◾ Tortilla Chips Of Your Choice (flavored Or Not), Crushed Slightly
First, make the dressing by combining all the ingredients in a bowl and stirring together. Cover and refrigerate.
Next, make the chicken: Generously season both sides of the breasts. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle, about 4 minutes per side. Remove and set aside to cool for 10 minutes, then cut it into cubes.
Place the ears of corn in the skillet you used to cook the chicken and roll it around so that the flavorful oil/butter mixture coats the corn. Grill it on a grill pan or cook it in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside.
To assemble the salad, pile shredded lettuce, chicken, tomatoes, cheese, corn, avocado, green onion, cilantro, and crushed chips on a big platter. Drizzle the dressing all over the top, serving part on the side if you'd like.
Serve it in individual bowls.
This is sooo yummy! I don't use the cilantro because it tastes like soap to us. I use parsley instead. Try it - you'll like it!
|Author:||Bluebonnet [ Mon Mar 31, 2014 2:49 pm ]|
|Post subject:||Re: Pinterest Favorite Recipes|
Jan 18 2012 - 4:53pm
From POPSUGAR Food
Spaghetti Aglio, Olio, e Peperoncino
7 ounces spaghetti
2 large or 3 small garlic cloves, minced
1 1/2 teaspoons of chili pepper flakes
1/4 to 1/3 cup of extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon freshly-ground black pepper
1.Cook spaghetti according to the directions on the package, until it is al dente.
2.Strain spaghetti and place in a large serving dish.
3.Add minced garlic, chili pepper flakes, olive oil, salt, and pepper, and mix together well.
4.Serve warm or at room temperature.
Yield Serves 2 (generously)
Major yumm! We used to eat this once a week. Doing low carb right now so this is out for a while. Try it!
|Page 1 of 1||All times are UTC - 8 hours [ DST ]|
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We have a range of suppliers of small-scale food and beverages – mainly from Gudbrandsdalen, Sogn og Fjordane and Valdres and offers a good selection of cured meats, fresh food, cheese, fish, drinks, fruit, vegetables and other product. In addition this is healthy and local food, you will surely find many, good and maybe not so common flavors that you will appreciate.
In our dining we can offer local tradition dishes and drinks from small-scale brewery in Gudbrandsdalen and Sogn og Fjordane. Our dishes are serverert with locally produced accessories such as sour cream, jams, juices and breads. You can be served inside the store or outside in the stunning Priest Waterfall Terrace – along with a drink. Welcome!


National School Lunch Week
Child nutrition staffs in school cafeterias across LCPS serve lunch to about 5,000 students every school day — a feat they make look easy but that takes on special significance during National School Lunch Week, which began Monday with festivities that took on a fiesta flavor. Mexican Day saw tacos and enchiladas added to the menu for the first time. At Southwood Elementary School, the new entrees drew a crowd and kept Sherry Burkett, left, and Irene Allen busy. Allen and Burkett and the two other members of their Child Nutrition team — Susie Grady and Becky Oliver — serve lunch to 250 students in about 80 minutes. Rapido, si?


I’ll be honest. I get really bored with fried fish over the summer. It seems like there’s one every other week where I live, and it all starts to taste the same over time.
If you’re like me and you love catfish, but can only handle the same old thing for so long, try this.
Pick Your Fish and Let the Fun Begin
Starting with about 1.5 lbs of catfish or other white filet, pick your favorite fish batter and crank up the peanut oil to 350-375 degrees. Then, doing the normal frying thing, carefully place the battered filets in the oil four or five pieces at a time. (Make sure they’re cut to about 1” filets.) Fry for approximately 4-6 minutes or until they begin to float on their own.
Let the fish drain on paper towels to remove excess oil. While fish is draining, cut up iceberg lettuce, onions, thinly sliced sweet peppers.
Then the Magic Happens
Place one or two filets on a small flour tortilla. Add cut ingredients and top with fresh lime juice and grated cheese of your choice! If you want to spice things up, sprinkle a few drops of smoked Chipotle sauce in the taco. If you like a cooler choice on a hot summer day, feel free to add sour cream. It’s your taco, don’t be afraid to experiment.
A Personal Story
My son is incessantly picky. Typically, if he doesn’t know what something is or if it’s even slightly off center, he won’t touch it. When it comes to fried fish, ketchup and potatoes are his only companions. But this dish was a game changer! He couldn’t get enough of the lime flavor with the fish and he polished off three tacos himself!
I hope you enjoy this favorite around our home. If you’ve tried it, let us know how it turned out! If you have a question, I’m more than happy to help you!


New England’s craft kombucha
We created Revolutionary Roots Kombucha because we wanted a drink we could feel good enjoying after a workout, between meetings, and around a fire pit — without getting buzzed, jittery, or sugar-high.
It’s for the hustlers and the game changers, who need to keep their body and mind strong.
A canned kombucha that fits your busy, active life: portable, stackable, lightweight, recyclable. Made with only organic ingredients because pesticides don’t belong in your food. Each blend is a perfectly quenching balance of tart and sweet, with 35 calories or less, in three punchy flavors.
Sign up to be the first to know about limited releases, seasonal flavors and special events.
Our goal has always been to produce the best tasting and most refreshing kombucha on the market without all the yogi-health-food hype. We envisioned a kombucha that just tastes great, is portable, and delivers just enough of a feel-good boost to get you through your daily hustle.
Revolutionary Roots began as a collaborative effort of two longtime friends and business partners: Michael Kramer and L.J. DiCarlo.
Michael discovered his talent for brewing delicious beer and other beverages, while L.J. and his business partner Max spearheaded the duo’s first business venture: opening multiple group fitness gyms throughout Boston.
L.J.’s savvy business experience, along with Michael’s brewing experience, and Max’s non-stop hustle eventually merged into our latest (and tastiest) venture yet: Revolutionary Roots Kombucha.
For months, Michael worked tirelessly at a community kitchen to develop our easy-drinking flavors, while Max and L.J. eagerly awaited the tasty (and some, not so tasty) samples.
In the summer of 2020, Revolutionary Roots launched in all 27 New England Whole Foods Markets, making New England’s Craft Kombucha accessible to the fans across the northeast.


C.Y. Hospitality is dedicated to offering our clients a well-rounded suite of services focused on improving operations and profitability. We accomplish this by listening to our clients, operators and their guests. We believe that any business can be improved, and strive to make this a reality every day.
Winner of Venetian’s Culinary Clash
The stakes were high in Las Vegas last weekend as the second annual Culinary Clash Master Chef Competition took place in the Doge’s Palace Plaza at the Venetian and Palazzo. It saw 16 chefs from nearby restaurants compete to create winning dishes from mobile food truck kitchens, with ingredients kept secret until the event began. First place eventually went to Table 10 executive chef Tim Doolittle, but not before he had fought off some tough opponents.
The competition was judged by James Beard Award winner and Food Network star Emeril Lagasse, among others, and was hosted by Robin Leach. It began on Friday with half-hour sessions in which competing teams were each given a basket containing 30 mystery items. By Saturday night this had been narrowed down to just 20-minute rounds with smaller collections of ingredients, with just eight chefs remaining. In the final round, king crab, fava beans, chorizo and black garlic were among the options. Doolittle just pipped rival Ronnie Rainwater, from Delmonico, to the post with his creation and with the better of the two eggs and toast dishes. Lagasse abstained in the final round, unable to choose between the two talented competitors.


Despite, the rather poor quality Iphone pictures, are these not the coolest looking bean pods?! I happened to go to the farmer's market yesterday as I was in the area for work. My boy loves to go there so we stopped in. I was just commenting to a friend that I have never seen fresh beans in our local grocery stores other than green beans. I saw these beauties out of the corner of my eye and had to buy some.
These beans are cranberry beans. I have seen dried cranberry beans at a fruit market downtown, but have never tried them. I have never shelled beans before, but these were much easier to open than I had expected.
Each pod had between 4-6 beautiful speckled beans in them.
I shelled all of the beans, added them to a small pot and covered with water. I added a bit of olive oil, chopped garlic and about 2 ounces of chopped bacon. I brought it to a boil and then simmered for about 30 minutes. The beans lost quite a bit of their beautiful color. I am wondering if I let them boil too long. That's not really the reason I don't have a picture of the finished product. It may also be that I ate most of the beans myself ;) They were absolutely delicious. I would even venture to say the tastiest beans I have ever had. I saved about 9 of the shelled beans to see if they will grow in the garden. I sure hope so since I am wishing I had picked up more than the 3/4 of a pound that I purchased!


BV Farms is a corporation which is focused on high levels of customer service to our domestic and international markets.
Our staff possess over 25 years of experience in all facets of the fresh fruit and vegetable industry from growing, packaging, marketing and transportation. Our Company has a unique position in industry by providing integration from the field, minimizing expenses in order to invest in research for product lines that meet the specific needs of our customers.
BV Farms continues to strive to protect our environment and the well-being of our employees.
408-842-0077 4450 Monterey Highway | Gilroy, CA 95020


Travels to the enu jakov lind on amazoncom free shipping on qualifying offers. Add tags for travels to the enu story of a shipwreck be the first similar items related subjects 1 english fiction 20th century confirm this request you may have already requested this item please select ok if you would like to proceed with this request anyway linked data. If you love deep fried food corn or soup then youd love this menu from japan the deep fried corn soup is a perfect combination of delicious and unique thats why the japanese cant get over it the menu includes a blob of pottage corn rubbed with a batter thats dropped in a deep fryer. The travelers rest ossining see 119 unbiased reviews of the travelers rest rated 4 of 5 on tripadvisor and ranked 3 of 41 restaurants in ossining
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- How to limit a recall's cost and scope
- What supply chain systems are needed for recall efficiency
- Why the frequency of recalls is increasing
At lunchtime one day last January, Jill Hein, an Iowa mother of eight, took a jar of Peter Pan peanut butter out of her pantry. She opened the lid. Everything seemed fine. No funny odour. No odd colour.
Hein fed the Peter Pan to one son and one daughter. Within hours, they were cramping and vomiting. Hein's three-year-old boy, Bowen, had to be taken to the emergency room the next day. Hein ate some herself two weeks later and was hospitalized for dehydration. And renal failure.
Alone or with jelly, for US consumers peanut butter is as classic as Elvis, who preferred his on white bread, mashed with bananas and fried. Americans eat 700 million pounds of crunchy and creamy each year - enough, the Peanut Advisory Board says, to coat the floor of the Grand Canyon.
Hein never expected a simple peanut butter sandwich to go so wrong.
Neither did ConAgra Foods, the $US12 billion conglomerate that makes Peter Pan.
One of ConAgra's oldest and best-known brands, Peter Pan brought in $US109 million in sales in 2006, says Information Resources, which tracks retail spending. ConAgra also supplies some of Wal-Mart's Great Value house brand and sells peanut butter toppings to companies like Carvel and Sonic, bringing total peanut butter sales to $US147 million in 2006. But when an outbreak of a rare salmonella strain was traced to ConAgra peanut butter, the company would have to try to get it all back.
The Peter Pan recall eventually involved 148 million kilograms of its own and Wal-Mart's peanut butter, plus 99,953 cases of toppings. So far, ConAgra has spent more than $US78 million dealing with an estimated $US1 billion worth of potentially infected product. Its peanut butter sales were down 63 percent in fiscal 2007, the company says.
No one knows how much ConAgra will need to spend to re-establish trust in its product. Hiring Tinker Bell to ask people to clap if they believe in Peter Pan won't fix this.
Join the CIO Australia group on LinkedIn. The group is open to CIOs, IT Directors, COOs, CTOs and senior IT managers.


The sunflower (or to be precise, Helianthus) is our 2rd biggest commodity as far as volume. Most of our (bird)feed business is involved around the sunflower, but the edible and organic market can also be served by us.
Sunflower seeds can be a healthy addition to the diet, providing essential nutrients and beneficial plant compounds. They are a suitable source of fiber and have anti-inflammatory and antioxidant properties. As a good source of minerals, sunflower seeds may support healthy bones and skin.
The biggest part of our sunflower pie is being imported directly from Bulgaria, Ukraine, and Moldova. Smaller quantities could come from France, Poland, Hungary and Argentina.
We can supply both sunflower kernels and in-shells (seeds). In kernels we do confectionery premium, confectionery, bakery premium, bakery (also high-oleic), chips. In inshells – we do many varieties on size, color and type. Colors would be black, striped and white as the most popular ones.
For (wild) bird food small seeds black and striped are most used in mixtures or as single feed. Larger striped seeds are required in smaller quantities for example in parrot mixtures. Well known types are Badger, Pioneer, Jumbo, Irregi, Jaguar, and Sunbird. Sunflower kernels or chips are used in smaller percentages in mixtures for (wild)bird or racing pigeons. Kernels and chips are also popular as single feed for the wild birds, because they do not have shells thus no weed will be grown in the gardens from fallen seeds.
When edible – as one of the most valuable ingredients in bakery industry. They can be an end, ready-to-use product or part of a mixture with other kernels – for seasoning of salads, meals, or even desserts. They can be with less oil, which makes them an excellent ingredient for every healthy diet.
Regarding packaging, there are many options: smaller poly / paper bags, small and big bags, with or without pallets. The packaging can be moved in bulk by kipper, silo truck or container. Customized labels are also standard in our portfolio.
Depending on customer’s requirements we can apply several processing steps with this commodity, from roasted up to salted, from cleaned to extra cleaned, etc.
Since sunflower is our main commodity for the feed market, we have certified ourselves with GMP+. This gives us the possibility to deliver product from non-GMP+ producers to customers that do require GMP+ material, we have the gate keeper role in this chain. Our quality department monitors all suppliers and goods in order to make sure everything will be according to all the regulations of the final market and of course specification of the buyer.
Are you interested in buying or selling sunflower? ➤ Please contact us via email@example.com
Do you want to find out how the sunflower comes from its origin up and till your own facility? ➤ Please contact us via firstname.lastname@example.org
Are you having thoughts about sunflower specifications and analysis? ➤ Please contact us via email@example.com


When we hear the word “biotechnology,” we tend to think about new and exciting drugs… and for good reason. According to FiercePharma, four of the top five best-selling drugs worldwide in 2013 were biologics (as opposed to other drugs like small molecules). These four drugs (Humira, Enbrel, Remicade, and Rituxan) alone generated sales of nearly $36 billion last year. That’s compared to just $7 billion in worldwide sales for all biologics in 1997.
But in addition to healing the world, biotechnology also promises to help fuel the world and help feed the world. It’s that third promise that we’re going to focus on today.
A technology in general is just a means to fulfill some purpose or goal. When we talk about biotechnology in the broadest sense, we’re referring to the use of biological organisms—or their systems or components—to develop new products or processes in an attempt to solve a problem or improve our lives in some way.
You may or may not have heard the term “industrial biotechnology,” which simply refers to applying biotechnology to industry—creating biobased products for sectors such as chemicals, food, plastics, and energy.
Rudimentary industrial biotechnology dates back thousands of years, to the time when our ancestors first started to make beer and wine through fermentation—and then cheeses and yogurts as knowledge of the fermentation process grew. The basic idea is the same today, though the science is a bit more complex.
For example, let’s take Solazyme (SZYM), a company that’s poised to become a major player in the industrial biotech space. Solazyme synthesizes renewable oils using a proprietary microalgae process; it started with the singular goal of producing biofuels. But it has since broadened its reach into higher-margin, less price-sensitive markets, including chemicals, skin and personal care, and most important for our purposes here, nutritionals (i.e., food).
Solazyme’s process for making the oils goes like this:
Depending on what the company wants to make, it first selects one of its microalgae strains—either native or genetically enhanced, but in either case capable of flourishing without light—and puts it into a large fermentation tank. It then adds a renewable feedstock (like sugarcane or switchgrass) and through the magic of fermentation, the microalgae convert the sugars into the desired oil.
Here’s an illustration from Solazyme’s investor presentation:
The basic process by which Solazyme’s microalgae produce oil is nothing special; the organisms themselves are some of the world’s original oil producers. The difference with Solazyme is that its process has improved on the technique on every conceivable front: it’s much faster; produces much higher concentrations of oil per unit of input; is more easily scalable; and allows the company to produce higher-value products due to its ability to tailor oils to customer specifications.
Some of those higher-value oil products are poised to make a big impact on the global food market.
The world’s population is about 7 billion, and it’s growing by about 80 million per year. At the same time, in developing economies such as China, India, parts of South America, and Africa, there’s an expanding middle class with rising disposable incomes. This has led to a rapidly increasing demand for numerous plant oils important to the food industry, and that has translated into much higher prices for those oils because the supply side of the equation is basically fixed. Over the last decade, the price of rapeseed oil has increased by 45%, while palm oil and sunflower oil have increased by 77% and 71% respectively. Solazyme’s algal oils, tailored to food industry needs, could have a big impact here.
That the company is on the right track was evident when it was honored at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo as the recipient of an innovation award for its high-stability, high-oleic oil. The oil can replace partially hydrogenated vegetable oils (which are often high in trans and saturated fats), substitute for unstable oils in frying or baking applications, or be used as an ingredient in dressings and sauces. It was singled out because it “delivers superior performance and healthful attributes for a wide variety of foods without compromising on critical taste metrics. It has the lowest level of polyunsaturated fatty acids compared to any oil on the market and provides excellent stability with zero transfats. Additionally, it is rich in healthy omega-9 fatty acids, low in saturated fats, and high in monounsaturated fats.”
The company is currently producing only small quantities of its oils for a limited number of clients, but we should see big things over the next year or two as it increases capacity and ramps production at its new Moema facility in Brazil and transitions from a development-stage company to an operating company. Sounds rather compelling, doesn’t it?
But it doesn’t stop there. As with palm oil, the spot price of butter has been surging, up 71% this year to about $2.50 per pound by late July and hitting $2.96 this past Monday. Again, it’s still pretty early stage, but Solazyme has a possible “fix” here too.
In addition to optimizing the composition of oils, it has also developed new ways of preparing powdered forms of triglyceride oils for the food industry. The company’s Whole Algal Flour is rich in healthy lipids with a profile similar to olive oil and can be used to replace or reduce milk, cream, butter, or eggs in ice cream, soups, and baking applications like breads.
The Whole Algal Flour product is vegan, gluten-free, trans-fat free, free of known allergens, and low in saturated fat and cholesterol. If it’s that good for you, it must taste like crap, right? Apparently not. I haven’t gotten my hands on the stuff yet, but the author of an article in Scientific American, David Biello, said that on its own it “tastes like pancake mix, minus the salt and baking soda but with the addition of olive oil.” He also confirmed that cooking with it yielded ice cream and caramels that were “delicious” and that bread made from the stuff was outstanding.
A comparison between the nutritional stats of chocolate ice cream and chocolate frozen dessert with Solazyme’s ingredient revealed that the Solazyme product appeared to be a much healthier alternative, with 38% fewer calories, 70% less saturated fat, 90% less cholesterol, and two additional grams of dietary fiber per half-cup serving.
From what we’ve seen so far, industrial biotechnology in general could have far-reaching implications for global food markets; and Solazyme in particular looks well positioned to capitalize on this multibillion-dollar opportunity. But what remains to be seen is how consumers will respond. Such products probably carry a significant risk of consumer rejection, especially early the game.
Even so, companies in this space still look compelling from an investor’s standpoint. As a kicker, consider that not only is everything Solazyme does highly regulated, its products are technically not genetically modified organisms. The GMO label is not applied to fermented ingredients, since the organisms used to make them are not present in the final products. At least that’s the distinction for now. And carrying a “non-GMO” tag could be a big plus for the company’s products going forward.
The ability to produce valuable oils for numerous end markets from algae and sugarcane augurs a bright future for cutting-edge companies in the field, like Solazyme. But it’s only one among many new technologies that are changing our world on a daily basis. At Casey Extraordinary Technology, we follow all the latest developments and winnow them to find the best investment opportunities. Set yourself up to profit from their visionary work and our due diligence by starting a 90-day risk-free trial subscription today.


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In the hustle and bustle of our daily lives, finding a quick yet nutritious meal can be a challenge. But fear not, because we’re about to embark on a journey to discover the wonders of microwave sweet potato delights that are not only fast but also bursting with flavor. And what’s even better? We’ve timed it perfectly for the upcoming Black friday 2023 microwave. So, let’s dive in and make your busy days a little sweeter!
Microwave Magic: A Sweet Introduction
Let’s kick things off with the magic that happens when you combine the convenience of a microwave with the sweetness of sweet potatoes. In the next few sections, we’ll explore various mouthwatering recipes that will not only save you time but also tantalize your taste buds.
Why Sweet Potatoes in the Microwave?
Why opt for sweet potatoes in the microwave, you ask? Well, it’s all about efficiency. Microwaving sweet potatoes preserves their natural flavors and nutrients, offering a speedy solution for your hunger pangs.
Choosing the Perfect Sweet Potato
Not all sweet potatoes are created equal. Learn the art of selecting the right spud for your microwave adventures. We’ll guide you through the grocery store, ensuring you pick the cream of the crop.
Quick and Easy Microwave Sweet Potato Mash
Craving the comfort of mashed potatoes but short on time? We’ve got you covered with a quick and easy microwave sweet potato mash recipe that will become your go-to side dish.
Microwave Baked Sweet Potato: A Healthier Option
Baked sweet potatoes are a classic, but who says you need an oven? Discover a healthier alternative by baking your sweet potatoes in the microwave. It’s quick, it’s delicious, and it’s guilt-free.
Crispy Microwave Sweet Potato Chips
Snack attack! Dive into the world of crispy microwave sweet potato chips. A healthier alternative to regular chips, these golden delights are perfect for satisfying those midday cravings.
Sweet Potato Soup in a Snap
When the weather turns chilly, nothing beats a warm bowl of soup. Learn how to whip up a delectable sweet potato soup in a snap, courtesy of your trusty microwave.
Microwave Sweet Potato and Black Bean Burrito
Looking for a hearty meal that’s quick to prepare? Explore the fusion of flavors with our microwave sweet potato and black bean burrito. It’s a taste explosion in every bite.
Sweet Potato Breakfast Bowl: Start Your Day Right
Kickstart your mornings with a nutritious and delicious sweet potato breakfast bowl. Packed with energy, vitamins, and a burst of flavor, it’s the ultimate way to begin your day on a sweet note.
Dessert Alert: Microwave Sweet Potato Brownies
Yes, you read that right—sweet potato brownies! Indulge your sweet tooth with this microwave dessert that combines the richness of brownies with the goodness of sweet potatoes. It’s a match made in dessert heaven.
Black Friday Deals on Microwaves: Don’t Miss Out
Before you get too carried away with these delightful recipes, don’t forget to check out the Black Friday deals on microwaves. Upgrade your kitchen and make these recipes even more accessible.
Microwave Sweet Potato Hacks for the Time-Pressed
Short on time? No worries! We’ve gathered some quick hacks to make your microwave sweet potato cooking even more efficient. These time-saving tips will transform your hectic days.
Flavorful Additions: Spices and Toppings
Elevate your microwave sweet potato game with a variety of spices and toppings. From savory to sweet, discover the perfect combinations to suit your taste buds.
As our sweet potato journey comes to an end, we hope these microwave recipes have added a dash of flavor and convenience to your busy days. Until next time, keep microwaving and savoring the sweetness!
Q1: Can I use any type of sweet potato for these recipes?
Yes, but we recommend using the orange-fleshed variety for the best taste and texture.
Q2: Are microwave sweet potato dishes as nutritious as oven-baked ones?
Absolutely! Microwaving preserves nutrients, making it a healthy and time-saving option.
Q3: Can I prep these recipes in advance for a week’s worth of meals?
Certainly! Most of these dishes can be prepped ahead for a convenient week of delicious meals.
Q4: Do I need a special type of microwave for these recipes?
Not necessarily, but a microwave with adjustable power settings can be handy for precise cooking.
Q5: How can I store leftovers of these microwave sweet potato dishes?
Store them in airtight containers in the refrigerator for up to three days for optimal freshness.
Ready to transform your busy days with the magic of microwave sweet potatoes? Let the culinary adventure begin!


10 Best Things to Eat in NYC | Must Try Foods
Last Updated on July 23, 2020 by Dana Berez
10 Best Things to Eat in NYC
One of the best things about living in NYC is having access to the best food spanning every cuisine and flavor.
There are some iconic foods you have to try in NYC. Whether you are a local or visiting, this foodie guide will show you the best things to eat in NYC.
After living in NYC for almost 10 years, I have come across a fair share of the good, the bad, and the ugly when eating my way through the city.
To help you out, I listed the top must-try food in NYC. These foods are iconic to New York can’t be missed on a visit. Alright, let’s get into the list!
|Bonus: To help you eat your way throughout NYC, I created a handy map of all the restaurants mentioned below with all of their locations.|
Starting off this list is the iconic New York Bagel. You can’t visit NYC and not have one.
Why do bagels taste great in NYC? The secret is in the water.
New York has soft water, meaning it has low concentrations of calcium and magnesium. The harder the water strengthens the dough making bagels hard and tough.
The Best Place to get a New York Bagel
Ess-A-Bagel: Ess-A-Bagel is the classic place to get a New York bagel. They have been around since 1976, and you can still expect to find lines to get these extra-large bagels.
They are crispy on the outside, and fluffy on the inside. My go-to flavor is the everything bagel, and it was seasoned perfectly!
Other Top Contenders:
Russ & Daughters: A famous staple in New York City for a bagel and lox. This shop opened in 1914 and still has that charm. You can also get other breakfast staples. However, a bagel and smoked fish is the most famous item on the menu, and the wait is worth it.
Black Seed Bagel: With six locations across NYC, you won’t have trouble finding your nearest location. This bagel shop was started by two friends that combined the New York and Montreal style way by boiling the bagel in honey-sweetened water.
Tompkins Square Bagel: Another favorite bagel shop is known for its fresh ingredients, hand-rolled bagels, and unique types of cream cheese. This is a local East Village staple right across from Tompkins Square Park.
Just like with New York Bagels, the secret ingredient that makes New York pizza the best is our soft water.
How to Eat Pizza Like a New Yorker:
In New York, you buy the pizza by the ‘slice’ and you eat it by folding the corners to create a U shape with your pizza.
Also, a slice with only cheese is not called a cheese slice. In NYC you would call it a ‘plain’ slice’.
You can find a pizza spot on almost every corner in NYC. But trust me, they are not all created equal. Here are the best pizza places in NYC.
Where to Eat Pizza in NYC
Prince Street Pizza: Prince Street Pizza is known for its famous Soho Square. A square-shaped pizza loaded with spicy pepperoni all over.
However, my favorite is the Margarita slice. It has a crispy crust on the bottom, but the dough is nice and soft at the top. Prince Street Pizza also uses traditional pasta sauces on their pizza slices.
Bleecker Street Pizza: You have to head over to the West Village, and try Bleecker Street Pizza’s ‘Nonna Maria Slice’.
Made with premium ingredients including home-made sauce, buffalo mozzarella, basil, premium olive oil, and parmigiana Reggiano (which not used in many places because it’s so expensive)
Also, every time I step in here, I am always chatting with the workers. If you have any questions about the pizza, they are happy to answer any questions.
Stromboli Pizza: This is my go-to spot for a nice cheesy, spicy pepperoni slice. Located in the East Village, and open until 4 am! This no-frills spot is worth it every time.
Artichoke Basille’s Pizza: If you are looking for something unique in your pizza slice, you have to order the Artichoke Slice from Artichoke Pizza. Covered with artichoke hearts, spinach, cream sauce, mozzarella, and pecorino Romano cheese, this massive slice is something to remember.
Joe’s Pizza: Last but not least is Joe’s Pizza on 7 Carmine Street in Greenwich Village. Founded by Joe Pozzuoli, originally from Naples Italy. He has been offering this classic slice for over 37 years!
Los Tacos No.1: Are they really number one? Oh yeah. Los Tacos has one of the famous places to eat in NYC for tacos. My favorite is the Adobada pork tacos, which are seasoned to perfection.
The original location in Chelsea Market is a taqueria style. There is no seating at this location, it’s more grab and go. If you can find space at their counter, you can eat there. Otherwise, you’ll have to find somewhere else to enjoy.
There is also a location in Times Square. This means there is no excuse now to eat bad food in Times Square.
Tacos range from 3.95 to 4.25 and I suggest you order that side of guac!
Tacombi: Tacombi also has mouth-watering tacos, but is more a sit-down style restaurant. Whatever tacos you order be sure to add the crispy fish taco to your list. It’s by far the best fish taco out there.
4. Shack Burger:
The Shake Shack ‘Shack Burger’ gets its own category on this list.
By now, you may already have had a Shack Burger since the company has locations across the USA and the world.
However, before its huge expansion, Shake Shack was started in the heart of Manhattan just serving hot dogs from a stand in Madison Square Park. In 2004, they had their first location and people lined up for hours just to get a burger here.
I remember standing in line for over an hour about 10 years ago when I first moved to NYC.
Thankfully, you won’t have to wait as long to try this one-of-a-kind burger, as there are multiple locations throughout NYC.
When you see the word Falafel in NYC, you think Mamoun’s.
Mamoun’s Falafel: Since 1971 Mamoun’s has been serving the best high quietly authentic Middle Eastern food, with falafel at the center.
Falafel is a deep-fried patty made from ground chickpeas, and Mamoun’s in NYC does it best. Crispy and flaky on the outside, and soft on the inside.
You can order a side of 4 Falafel for $3.45
If you want to try the best pancakes in NYC, you have to go to Clinton St. Baking Company.
Clinton St. Baking Company: This is the go-to place for brunch in NYC. Located in the Lower East Side, this spot is known for its mouth-watering pancakes. Blueberry pancakes are the most popular ones to order.
Expect a wait at Clinton St. Baking Company. They do not take reservations, so it’s best to arrive early if you want to be seated right away. If not, the wait may be over an hour.
Dumplings are a Chinese staple dish. The dough is used to wrap around a filling typically with meat, cheese, or vegetables.
There are so many amazing places to try authentic Chinese dumplings in NYC, but I like to head to the source in Chinatown.
Best Dumplings in Chinatown:
Tasty Dumpling: This unassuming dumpling spot in the heart of Chinatown is worth coming for. This plate of 10 pork dumplings came out to $3! It’s the perfect place for a snack in NYC.
Fried Dumpling: It might be easy to walk right past this dumpling spot in Chinatown, but you probably will see people outside digging in on these cheap, yet delicious dumplings. Another staple in Chinatown.
8. Hot Dog
Another food to eat in NYC is the iconic hot dog. Did you know the hot dog was invented in Coney Island in NYC? It only makes sense that you have to have one when in New York City.
Papaya King: Papaya King started selling just tropical fruits drinks, but began serving hot dogs when people wanted something to eat in 1932. Since then, the winning combination of hot dog and fruit drink has been imitated across the city.
But if you want the original experience, head to Papaya King on 86th and 3rd Avenue. Be sure to top your dog with New York onion Sauce.
9. Pastrami on Rye
Pastrami on Rye is a must eat food in NYC. Made from beef brisket the meat is brined, dried, and seasoned with herbs, and then smoked and is a classic part of the food identity of New York City.
Where to get the Best Pastrami Sandwich?
Katz’s Delicatessen: The classic place to get a pastrami on rye is Katz’s Delicatessen. It’s a world-famous eatery since 1888 and is family-owned in the Lower East Side.
It’s famous for its huge hand-sliced pastrami sandwiches. And it even made a famous cameo on “When Harry Met Sally”.
Sandwiches come with 16 oz of meat and are priced at $19.99. You can definitely share a sandwich with someone.
Pastrami Queen: Formally known as Pastrami King, Pastrami Queen has been serving this classic dish since 1956. Located on the Upper East Side on Lexington Avenue between 78th and 79th streets.
Order the overstuffed pastrami on rye for a classic New York Experience.
Last but not least on this ultimate food tour of New York is a bowl of Japanese Ramen Noodles. Now I’m not talking about the pre-packaged ramen noodles you can find at the supermarket.
These Ramen dishes are made with quality ingredients.
Best Places for Ramen in NYC:
Ipuddo: This award-winning ramen joint in NYC is worth the craze. You may have to wait to get a table, but it’s totally worth it. The ramen dishes here are the best in NYC.
Don’t forget and order their pork buns!
Tatsu: I am obsessed with their Cheeky Ramen. It’s a slow-cooked chicken broth ramen with so much flavor. While Tatsu is on the pricer side for ramen, this is my go-to order.
RELATED NYC POSTS:
Hope this list didn’t make you too hungry! I know when I was writing it was craving everything.
Now you have a lot of places to check out when you are in NYC.
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This recipe called to me the minute that I read it. I love banana bread, but sometimes banana bread can be… well, just kind of boring. So when Pa gave me the Falconer Home Bureau Unit cookbook from 1929 and I saw the recipe for Banana Cake, I knew I’d have to give it a shot.
My bananas were still a bit green, but I think that helped with the recipe. Now the recipe calls for “sour milk”. You do not have to leave a carton of milk in your fridge until a month after the expiration date. Take a cup of milk and add about 1 tsp. of vinegar, stirring it together immediately. Let it sit for about 2 or 3 minutes. It will take on the consistency of buttermilk. It adds a tang to the cake, and it’s easy!
1 1/2 cup granulated sugar, 2 eggs well beaten, 1/2 cup butter softened, 2 bananas sliced thin, 2 cups flour, 1 teaspoon baking powder, 1 teaspoon soda, 1 cup sour milk, 1 teaspoon vanilla. Cream together butter and sugar, add eggs and bananas. Sift flour, soda and baking powder together and add alternately with sour milk; add vanilla. Bake 30 minutes in a moderate oven in a 9X12 shallow pan. Cover with whipped cream and sliced bananas.
What I did!
As stated, I do not have sour milk just hanging around, so add a teaspoon of vinegar to a cup of milk. I creamed the butter and sugar with a mixer, added the eggs and the bananas and beat it with the mixer as well. Add about half of the milk and mix, then half the flour mixture – mix. Add the remaining milk and then mix, and finally the last of the flour, mixing it to just combine and remove lumps. Do not forget to grease and flour your cake pan, otherwise you are up the creek with no paddle.
Spread your batter into the greased and floured pan. The recipe states a “moderate” oven. Pretty much any cake will bake properly at 375F, which is what I baked this at, and only for 25 minutes instead of the called for 30 minutes. You know your cake is done when you can press on the top and it springs back slightly, and a toothpick inserted in the center comes out with some crumb.
I wrestled with the idea of just using the whipped cream and sliced bananas on top, but decided to go for a homemade cream cheese frosting. It is very simple: 8 oz. package of cream cheese, 1/2 stick of butter softened, 1 1/2 cups of powdered sugar and a smidgeon of vanilla. Make sure your cream cheese and butter are VERY soft, otherwise you will end up with lumps in your frosting, like I did! If it seems too stiff, add a tablespoon of milk and combine. Frost the cake!


In this announcement the Australian Prime Minister Julia Gillard noted,
“Australia has unique agricultural and scientific expertise and world-class teaching and research institutions that are well-suited to African agriculture and food security,”
Prime Minister, Julia Gillard.
The Australian Centre for International Agricultural Research (ACIAR) is all about being a research institution specialising in agricultural science! There are strong, direct relationships between agricultural productivity, hunger, and poverty. ACIAR is the logical wing for the food security initiative to nestle under.


If I’ve said it once to my students, I’ve said it a hundred times – growing and eating a rainbow is fun! Back when I was a teacher, I even developed a complete elementary nutrition curriculum based on eating a rainbow! This week I’m pleased to present the second guest post in our summer guest post series
I wish I could start off this post cheering you on to pumpkin seed sprouting activities to celebrate the fall season, but sadly that wouldn’t be setting you, or the children, up for success. Fall is harvest time for this tasty treat. Aren’t these little pie pumpkin sprouts cute?! (Photo credit greenlifeinsocal.com) I really had to
Yesterday was officially World Food Day, but that doesn’t mean that you can’t celebrate all week or all month for that matter! This is the month to celebrate food and support our farmers through Food Day on the 24th, World Food Day (the 16th), and Farm to School month. Not to mention enjoying all the
“October is National Farm to School Month, a time to celebrate the connections that are happening all over the country between schools and local food. In 2010, Congress approved a resolution to officially designate October as National Farm to School Month. The passage of House Resolution 1655 demonstrates the growing importance of farm to school
Eat Real is the slogan and October 24 is the day. Food Day 2013 is “a nationwide celebration and a movement for healthy, affordable, and sustainable food.” No matter what your tastes, I think that is something we can all easily digest! “Food Day was created by the Center for Science in the Public Interest (CSPI), but it is
October 24 is Food Day 2012, so this week I am sharing a wonderful Food Day curriculum developed by Columbia University’s Teachers College, Center for Food and Environment. I am posting this early so you will have enough time to prepare the lessons and be ready to go by the time Food Day rolls around.


When is the last time You did a fruit and vegetable fast? It’s time to give your digestive system a break from over processed foods. Doing fruit and veggie fast will clean out your system, and put your body into fat-burning mode.
This package comes with 12 smoothies which is 16oz each. You can drink 4 smoothies a day for the 3 day week fast
Sea moss is a type of red algae believed to be abled to boost your health and enhance your skin. Many cultures have turned to seamoss for years to help improve their health. It has also been used for generations in places like Ireland, Scotland, and Jamaica in foods and as a form of medicine. In these cultures, it's was also used to help enhance the immune system and fight off colds. Sea moss has a numerous amounts of vitamins containing beta-carotene, vitamin B, vitamin C, and sulfur as well as minerals like magnesium, manganese, calcium, phosphorus, and zinc. All these are contributed to having healthy cells functioning in the body.