Open Face Tuna Salad Sandwich with Side Salad
Trader Joe’s Homestyle Tuna Salad is well-named. It really does taste like you made it at home! The texture is rich & creamy, but it also has a nice crunch from the celery & green onions.
And don’t be put off that it comes from the prepared foods section. You can make healthy meals from many of Trader Joe’s prepared foods – as long as you know what to look for, what to add to it, and how many portions to make.
In this recipe we use half the container and combine it with veggies & whole grain bread for a high-protein, well-balanced meal that’s quick & simple to make.
Makes 1 serving
All ingredients purchased @ Trader Joe's
1 slice Organic Ancient Grain & Seed Bread, toasted
½ container Homestyle Tuna Salad
¼ jar fire roasted peppers, diced
¼ bag Power to the Greens
1 tablespoon Glaze
Toast the bread.
Place the tuna in a bowl and mix in the red peppers.
Spread some of the tuna-pepper mixture on the toast.
Add the greens & Glaze to the tuna-pepper mixture and stir well.
Enjoy the open-face sandwich with the side salad.
Watch the Video:
- Check out our video on the Healthy Eating at Trader Joe's Facebook page to see how quick & easy this recipe is to make!


I have a kind of addiction for fried stuffs, right from childhood. On an all vegetarian day, mom had to prepare few kinds of fries for me and bro, accompanied by dal, rice, a piece of lemon and a green chilli, it was me at heaven. At that time, it felt what else do we need in life, except mom's lap and food cooked by her. Later, demands kept on soaring, worries too. In those days going out with mom to Shyambazaar/Newmarket for shopping and waiting for what she buys for me was the greatest pleasure. Coming back home and see bro done with all kind of mischiefs was not so much of a pleasure. If mom was in a good mood, she would buy me cutlets, chips, otherwise it was either sweets or ice-creams. She prepared lot of this kinds at home too, because her daughter loved to eat. Keeping in tune with that tradition, I too try my hands on them quite often, for my men.
These are Prawn Cutlets, very easy to prepare at home. For this we need small prawns, potatoes, some freshly ground masalas. I will not guarantee they tasted as that of Mitra Cafe / Basanta Cabin but I do it my own way and with all my heart. There is so much satisfaction in cooking for our loved ones. Let us see how we do them.
Prawns : 250gm
Potato : 2
Onion : 1[sliced]
Garlic[minced] : 1/2tsp
Ginger[minced] : 1/2tsp
Cumin Seeds : 1/4tsp
Coriander Seeds : 1/4tsp
Cinnamon : 1inch stick one
Cardamom : 2-3
All Purpose Flour : 1tbsp
Bread Crumb : 100gm
Salt : As required
Oil : 2tbsp + 6tbsp to shallow fry
De shell the prawns completely and wash thoroughly. Rub a little salt.
Boil and mash the potatoes. Dry roast the cumin, coriander, cinnamon, cardamom and dry grind them.
Heat 2tbsp oil in a wok. Add the minced garlic and ginger, fry till light brown.
Add the sliced onions and fry till golden brown. Add the prawns discarding the marination water.
Keep stirring for 3-4 minutes, now add the mashed potato, ground spices and salt as required.
Stir well and mix together. Add the flour to tighten the mix. Stir for another 2 minutes and transfer to a plate. let cool.
In another plate, take the bread crumb. Shape the mix into cutlets and coat generously with the bread crumb.
Heat 6tbsp oil in a pan. Shallow fry the cutlets.
Put on tissue papers to drain the excess oil.
Serve hot with salad of your choice.


|Availability:||In stock (8)|
Purchase in-store ONLY:
Considerable labor savings over scratch preparation. Exact uniformity. Light crunch and refreshing cinnamon flavor.
Storage Conditions: Dry and cool (68- 72 F, 20- 22 C)
Ingredients: Wheat flour, Water, Refined lard, Wine, Sugar, Sea salt, Cocoa powder, Pasteurized egg white powder, Cinnamon flavor, Vanilla
Applications: To be filled and decorated as you wish.
Directions: Ready to use.


Devon House Bakery.
Enjoy the gourmet version of Jamaica’s unique and exotic pastry – the patty. The Devon House Bakery serves up the traditional beef flavor as well as more decadent fillings such as Lobster (in season), Shrimp and Curry Goat beautifully packaged in a pastry form unique to Devon House. Delicious cakes and desserts abound here.
Devon House Café.
A rustic café specializing in coffee and coffee cocktails made from a special Blue Mountain Medium Dark Roast which is also packaged for sale. Enjoy the Devon House branded coffee.
World famous Devon House Ice-Cream is equally popular with locals and tourists. The shop offers a wide variety of flavors including those Jamaica is famous for such as Coffee, Rum Raisin, Devon Stout and Sorrel
Quick Facts about Devon House
Trip Advisor Certificate of Excellence - 2014, 2015, 2016.Named 4th best place in the world to enjoy ice-cream in National Geographic’s “Food Journeys of a Lifetime” publication 2011. Recipient of Jamaica Observer’s Table Talk Food Award for “Culinary Destination” 2010-2011.
Designated a National Monument by Jamaica National Heritage Trust in 1990.Popular destination for royals of Britain’s House of Windsor. Visited by: HM Queen Elizabeth II in 1982, HRH Prince of Wales & Duchess of Cornwall in 2008 and HRH Prince Henry of Wales in 2012.Built in 1881 by George Steibel – Jamaica’s first black millionaire.
So much to enjoy at Devon House Jamaica
Bad Dawg Sausages (fast food)
Coco Raw (Smoothie Bar)
Damascus Gate Café
Fruit Loops Popcorn
Mahogany Tree Bar
Reggae Mill Bar
Steak House on the Verandah


Design Your Own Buffet
Includes rolls and butter, coffee, decaf, and hot tea.
$42 per person
$39 per person
$35 per person
Tender Roasted Beef Shoulder
Chili Rubbed Flank Steak
Garlic-sage veal glace and caramelized onions.
Roasted poblano sauce.
Braised tender beef tips with onions, mushrooms, and sour cream-laced demi-glace, accompanied by farfalle pasta.
Oregano Roasted Leg of Lamb
Smoked Pork Loin
Fillets of Salmon
Lemon-shallot butter sauce and chopped parsley.
Assorted fish and shellfish with saffron-tomato broth.
Breast, thigh, and leg with apple barbeque sauce.
Pesto Marinated Chicken Breast
Orange Glazed Chicken Breast
Artichokes, squash, peppers, sun-dried tomatoes, olives and basil cream sauce.
Pancetta and fresh thyme.
Wild Rice Blend
Cranberries and almonds.
Lemon-coriander Basmati Rice
Ginger-garlic Jasmine Rice
Herb cream sauce.
Garlic, tomatoes, and Parmesan.
Potatoes au Gratin
Yukon potatoes, layered with Gruyère, cream and buttered bread crumb topping.
Roasted Baby Red Potatoes
Tossed with extra virgin olive oil, garlic, and herbs.
Whipped Russet Potatoes
Fresh Green Beans
Crispy Bacon and onions.
Rosemary and garlic.
Fresh, Seasonal Vegetable Medley
Steamed in maître d’ butter with salt and pepper.
Seasonal Fruit Salad
Melons, pineapple, red grapes, and berries.
German Potato Salad
Caramelized onions, mustard, apple cider vinegar.
Olives and feta.
Tuscan Bean Salad
Garbanzo, red kidney, green, and cannellini beans, tossed with red wine oregano vinaigrette.
Italian Pasta Salad
Penne pasta with salami, pepperoncini, mozzarella, olives, and Parmesan.
Grilled Chicken & Orzo Salad
Spinach and creamy parmesan dressing.
Marinated Beet Salad
Blue cheese and walnuts.
Crisp romaine leaves, hand cut, with fresh parmesan, croutons and UC dressing.
(Our housemade dressings are Balsamic Vinaigrette, Blue Cheese, French, Dijon Vinaigrette, and Ranch)
Specially blended greens tossed with shredded carrot, radicchio and Nappa cabbage.
Baby Spinach Salad
Our housemade dressings are Balsamic Vinaigrette, Blue Cheese, French, Dijon Vinaigrette, and Ranch). WIth blue cheese, red onion, and hazelnuts.
Bay Shrimp Salad
Black beans, corn, tomato, cilantro, and lime.
Homemade Soup du Jour
New England Clam Chowder
$42 per person (25 person minimum)
• Leg of lamb in red wine, mustard and garlic
• Lemon chicken breast with sun-dried tomatoes and oregano jus
• Sole with capers and olive sauce
• Couscous with Pine Nuts
• Steamed vegetable medley
• Baba ghanouj
• Pita bread
• Tomato and cucumber salad with olives and feta
• Green salad with white balsamic vinaigrette
$39 per person (25 person minimum)
• Grilled chipotle flank steak fajitas
• Grilled cumin chicken fajitas
• Lime-coriander mahi-mahi
• Spanish rice
• Black beans
• Cheddar cheese
• Sour cream
• Roasted corn pico de gallo
• Caesar salad
• Jicama apple salad
Seafood and Prime Rib Buffet
$45 per person (50 person minimum)
• Hand-carved rib of beef au jus
• Pan seared fresh seasonal fish with lemon-butter sauce
• Chef’s choice starch and vegetable
• Smoked Oregon lox with cream cheese, capers, red onion and housemade pumpernickel bread
• Poached jumbo prawns with cocktail sauce
• New Zealand green lip mussels with ginger-mustard aïoli
• Pickled herring with sour cream
• UC crab and shrimp salad
• Niçoise salad with potatoes, tuna, green beans and olives
• Pasta salad
• Imported and domestic cheese tray
• Tossed greens with three housemade dressings
• Seasonal fruit tray of melon, pineapple, grapes
$85 carving fee
$42 (50 person minimum)
• Whole barbequed jerk chicken
• Cuban pork loin sliced with mojo sauce
• Baked swordfish with macadamia nuts and pineapple salsa
• West Indies black-eyed peas and rice
• Fresh seasonal vegetables
• Green beans with peanut dressing
• Black bean and mango salad with green onions and hearts of palm
• Bay shrimp ceviche with lime and peppers
• Mesclun greens with citrus vinaigrette
• Sliced island fresh fruit tray with coconut
Themed Buffet setup available. Please ask Catering Director Shelly Carlisle.
Assorted Petite Dessert table $8.00 per person
Specialty Buffet Items
Carved at the Buffet $85
Price includes condiments and mini rolls where appropriate. 25 person minimum unless otherwise stated.
Baron of Beef
(100 person minimum)
Carved off the bone
$6 per person
Roasted New York Strip
Oven-roasted to medium rare and sliced to order
$9 per person
Prime Rib of Beef
Oven-Roasted to medium rare with aus-jus and horseradish.
$10 per person
Rack of Lamb
Cut and served on the bone with lamb jus
$12 per person
Roast Tenderloin of Beef
Hand rubbed with specially selected herbs, slow-roasted to perfection
$12 per person
Carlton Farms Pork Loin
Seasoned with fennel and garlic and slow roasted
$5 per person
Assorted Petite Dessert Table
$8 per person
Ice Carving Available upon Request


Café Oranje is a full service espresso bar specializing in locally roasted coffees and locally blended teas and in-house and locally baked treats. We also serve breakfast and light lunches with a focus on freshly prepared, healthy ingredients.
This is the food page of Cafe Oranje on 312 King Street East Hamilton ON L8N 1C2.
(first reviewed on November 1, 2015, last updated on December 13, 2017.)
Cafe Oranje is ranked #1 of 6 Restaurants in Downtown Hamilton.
This page has had 146 visitors. You are the 146th.


100% Fresh Dough
100% All of the Time
... So what are you waiting for ?
treat yourself to something different.
Dial-A Pizza has been baking the best pizza in town for over 23 years. Cooked to perfection our fresh hand made pizza, with no added salt pizza base, tastes so good for you!
Large or small and with an endless choice of only the best ingredients we'll deliver just the way you like it.
From meals for one, to family favourites and party meals, we promise to give you more for less promptly delivered to your door - and that's a promise!


A beauty on Northumberland’s coast, Beadnell is a hidden gem for travellers seeking a tranquil seaside escape. While known for its breathtaking landscapes, Beadnell also boasts a handful of eateries that cater to diverse culinary tastes. Explore some of the best restaurants Beadnell has to offer, from seafood delights to cosy cafes by the shore.
A beachside pizza paradise at The Bae
If you’re craving a taste of Italy with a coastal twist, look no further than The Bae. While not a traditional restaurant, this beachside pizza place is a must-visit in Beadnell. Picture yourself sitting on the golden sands, savouring a slice of piping hot pizza as the waves gently lap the shore.
The Bae offers a range of delectable pizzas, from classic Margherita to inventive seafood creations. It’s the perfect spot for a casual, al fresco meal with friends or a romantic sunset date. The laid-back atmosphere combined with the sound of the sea makes it a unique and unforgettable dining experience.
A seafood haven at The Landing
For seafood enthusiasts, The Landing is a culinary haven that shouldn’t be missed. This charming restaurant in Beadnell specialises in serving the freshest catch of the day, prepared to perfection.
With its nautical-themed decor and views of the bustling harbour, dining at The Landing feels like a maritime adventure. From succulent crab and lobster to perfectly grilled fish, their menu celebrates the rich flavours of the Northumberland coast. Whether you’re a seafood connoisseur or trying it for the first time, The Landing will leave your taste buds dancing with delight.
A hidden gem for breakfast and brunch at
OK, so while not technically a restaurant, we couldn’t miss The Courtyard coffee shop from the list as it offers far more than just a caffeine fix.
Situated in the heart of Beadnell village, this cosy establishment is known for its mouthwatering breakfast and brunch offerings.
Indulge in freshly baked pastries, hearty English breakfasts, and artisanal coffees as you soak in the warm ambience. It’s the perfect place to start your day with a delicious meal and a steaming cup of coffee.
A taste of elegance at Beadnell Towers
For those seeking a touch of elegance, Beadnell Towers is the answer. This historic hotel and restaurant offer a fine dining experience that combines contemporary cuisine with traditional charm.
Set within a beautiful Georgian building, the restaurant exudes sophistication. The menu features a fusion of locally sourced ingredients, showcasing the best of Northumberland’s culinary treasures. Whether you opt for the rich flavours of a steak or the delicate textures of a seafood dish, Beadnell Towers promises a dining experience that will leave you wanting more.
A taste of tradition at the Craster Arms
Just a short drive from Beadnell lies the quaint village of Craster, home to the famous Craster Arms. This traditional pub and restaurant offer a taste of Northumberland’s rich heritage.
With its rustic interior and warm hospitality, the Craster Arms invites you to savour hearty, homestyle dishes. Feast on coastal classics like fish and chips or indulge in their renowned seafood platter, filled with locally caught delights. This beloved establishment is a favourite among both locals and tourists, making it a true culinary gem in the Beadnell area.
Culinary creativity meets coastal vibes at the Saltwater Cafe
Nestled along the Beadnell shoreline, Saltwater Cafe is a beacon for those who appreciate a fusion of culinary creativity and coastal vibes. This cafe, with its relaxed atmosphere and panoramic sea views, offers a memorable dining experience.
The menu at Saltwater Cafe showcases a diverse range of dishes, from hearty soups to fresh salads, all made with locally sourced ingredients. But what truly sets this place apart is its delectable seafood offerings. From succulent crab cakes to perfectly grilled scallops, every bite captures the essence of the Northumberland coast. Dining here is like embarking on a culinary journey through the region’s maritime flavours.
Can’t choose which one to visit? Don’t! Extend your stay to sample as many of Beadnell’s restaurants as you choose. Our cosy Beadnell holiday cottages are the perfect base for your culinary adventures.


Spaghetti was probably the first meal you had. However, this doesn’t mean that you can cook it as well as other pasta varieties properly. You might have sarma recept kulinarika created delicious noodles by putting an ice cube on top of them. However, to create the best pasta is more than throwing dried noodles into an ice-cold pot. You’re probably making mistakes when you cook a pot of pasta.
Have you ever thought about how much water you’ll need and when to add the pasta, and how often to stir the pot? There are both right and wrong answers to many culinary questions.
We asked chefs to reveal the top mistakes made when making pasta. They also offered tips to ensure that you are using the perfect al dente recipe every time. When you’re learning to cook pasta correctly make sure you check out our 40 Worst Pasta Sauces–Ranked!
1. Don’t make a mistake: You are not drinking enough water.
It is crucial to know how much water you need to make your pasta. Francesca Montillo is an Italian chef instructor and the author of The Five Ingredient Italian Cookbook.
Montillo suggests to boil 4 quarts of water to create a pound of pasta.
If you have an 8-quart stockpot (which is typically the largest in the kitchen of a home) it is necessary to fill it halfway when you’re adding 1 pound of dried pasta.
2. It’s a mistake to start adding your pasta too early
Did you know that “A careful pot will never boil” is a popular phrase? It is not good to boil pasta in the same pot.
Montillo declares, “No matter what you do, do not add pasta to cold water.” This will prolong time to cook and lead to smaller granular textures. Every Italian grandmothers will regard this as unclean.
Montillo says it’s important to wait for the water to boil before adding the pasta. Next you can add the pasta.
3. Make a mistake: Add oil to the water you drink.
Olive oil can be added to the pasta water to keep it boiling over or to stop the pasta from sticking to each other. This is a grave offense in Italian cooking.
Montillo stated that home cooks shouldn’t, and I mean never, add butter or oil to the pasta water they cook with.
Why? She says that oil can cause sauce to be difficult to stick to pasta.
Montillo recommends this method Cook the pasta with sufficient water, then add it to the pot after it has boiled with many bubbles.
Instead of focusing on the oil, take a look at salt.
Here are some more suggestions to make pasta: The Most Effective Way to Stop Pasta from becoming stuck together
4. There isn’t enough salt.
In this case, you should not be overly generous with the salt shaker. Salt is a great flavoring agent for pasta.
You can remedy it by adding the salt to the boiling water, but not before adding the pasta. Please note that you will require quite a bit of salt.
Firoz Thanawalla, a chef and owner of Chef’s Satchel (a kitchen supplies shop) Firoz Thanawalla, chef and owner of Chef’s Satchel, believes the method of finding the perfect salt for pasta water is tasting it. Although it may seem excessive at first, it’s worth the effort.
5. It’s a mistake to wait too long before you’ve got your pasta stirred
You may know that pasta must be stirred frequently to avoid sticking to your hands, the likelihood are you don’t stir enough.
Delallo the Italian food producer, claims that pasta cooks better in the first few minutes of cooking after the starches have been added to the water.
How to fix it: Delallo experts suggest to stir the pasta every two minutes.
If you have leftover pasta Here’s the Best Method to Reheat Pasta You Have Never Try Before.


Summer is almost over, and it’s almost time for our Student Orientation! Our wonderful P.T.O. will host a Kona Ice and Crazy Dog Day during Student Orientation on Friday, August 10. Come to campus for all the usual academic stuff, the clubs, the uniforms, and everything else, AND wonderful P.T.O. food like hot dogs, sodas, chips, cheese, condiments, and pickles, and Kona Ice! This will be an excellent fundraiser for P.T.O. to start the year off right and with meals for all!


4 Cakes, based in Funchal, can create you a unique, show stopping wedding cake that tastes delicious too! Your imagination is the limit!
Ivetti has a passion for Wedding Cakes and is an artist when it comes to decoration. Zaquiel loves the challenge of complex cakes and the structures to hold them. Together they make a great team, ready to design you a wedding cake of your dreams.
For more information, feel free to contact 4cakes via the contect form.
Our cake was better than we imagined and very tasty! 4cakes were very professional and creative, and made the cake of my dreams. Ivetti was very attentive and patient with me, and it was a pleasure working with her. I recommend 4cakes to everyone!


Innovations in the
Food & Beverage Industry
Few industries offer a better opportunity for high investment return coupled with the chance to help consumer brands get to the next level more than the food and beverage sector. Our investments make it possible for brands to pay distributors and retailers to get on shelves, to put together marketing campaigns, and develop new products without brands needing to be independently wealthy
Food & Beverage
There are many aspects that make food and beverage an enticing space for investment, including the industry's relative resistance to economic downturns. In the event of a recession people continue to buy food — and are likely to buy more food to eat at home.
Additionally, food and beverage presents an opportunity to invest in smaller, more nimble brands and capitalize on an opportunity to continue to take share from some of the larger CPG brands that have dominated this market for years.


We’ve compiled a short glossary of chocolate related terms…
Chocolate which is produced by small chocolate makers--artisans--who have a deep understanding of their craft.
The name of the tree and the bean formed within its fruit, the pod, from which chocolate is made. (The word Cocoa is often used in the UK for the same thing)
The fruit of the cacao tree, which usually contains 20-40 cacao beans.
A specialist who makes chocolate or creates chocolate recipes
A fatty substance obtained from cocoa beans, contained within cocoa beans and cocoa mass. It remains mostly solid at room temperature which is rare among vegetable fats but starts to soften and melt at just a few degrees below body temperature. This unique melting mouthfeel is what gives you a sense of luxury as you enjoy the smooth feel of chocolate in your mouth.
COCOA BUTTER PERCENTAGE
Because cocoa butter is expensive, mass produced chocolate often has a much lower percentage of cocoa butter than fine and high-quality chocolate. The mouthfeel and flavour are directly connected to the percentage of cocoa butter in the chocolate.
The result of roasted cocoa beans being finely ground into a paste. It has an intense aroma.
Broken pieces of the fermented, dried, and usually roasted, cocoa beans. They are quite crunchy with a small resemblance to roasted coffee beans.
What is left when cocoa butter is pressed out of the cocoa mass.
A mechanical kneading process kneads the paste from a few hours to a few days. This process drives out astringency and greatly improves the final flavour and texture of the chocolate
High quality chocolate which gives a firmer snap when broken due to the high percentage of cocoa butter.
Chocolate with little or no milk. It usually contains no ingredients other than:
A process by which individual chocolates are given an outer chocolate coating by being dipped in tempered chocolate, either manually or with a chocolate enrobing machine
A mixture of chocolate and cream which is used to fill truffles. It has a velvety smooth texture.
An emulsifier which decreases the viscosity of chocolate. Mass market manufacturers often use it so they can reduce the amount of cocoa butter, an expensive ingredient. It is sometimes used by fine chocolate makers also.
Milk chocolate contains the same ingredients as dark chocolate with the addition of milk solids. By weight it has at least 10% cocoa liquor and 12% milk solids. Fine milk chocolate should only contain: cacao liquor, sugar, cacao (cocoa) butter, milk solids, milk fat, lecithin, vanilla.
A smooth sweet paste made of nuts, (often hazelnuts), caramelised sugar and chocolate.
Cacao grown in a single region or country. Some manufacturers further detail the origin by naming the plantation or estate.
This involves manipulating the temperature of melted chocolate very precisely, cooling it, then reheating it, to control the crystallisation of the cocoa butter within. Even small variations can ruin the result. Properly tempered chocolate has a glossy sheen and a good snap when broken.
A chocolate made with a ganache, which often contains alcohol.
White chocolate is made of at least 20% cocoa butter, 14% milk solids, and no more than 55% sugar. Fine white chocolate should only contain: sugar, cacao (cocoa) butter, milk solids, milk fat, lecithin, vanilla.
If you would like to know more about our chocolates, and other products, please come and visit us, we’d love to see you…Directions to Joulietta’s


Hanoi hits you like a smack in the face. After five days of sleepy Myanmar, we had a day to spend in Vietnam’s whirlwind capital, a city bursting with narrow, bustling streets filled with streams of insane traffic, street vendors and lost looking tourists. I left with a distinct feeling of having only scratched the surface. I’m actually about to head back up north to experience more of this tasty city, stopping off at some of the missed backpacker destinations on the way. I can’t wait to get back up there; its frenetic energy and pace of life is addictive.
With very little time to spare we decided to take a free tour of Hanoi through a fantastic organisation called ‘Hanoi Kids’ (hanoikids.org) which is set up and organised by the city’s students who will show you around the main and less visited sites in exchange for an opportunity to practise their English. In the morning we went to the Ho Chi Minh complex for our first dose of Vietnamese history and then we met our lovely guides Andrew and Duong back at our hotel. They took us to the Temple of Literature (a historic site dedicated to Confucius and also housing Vietnam’s first university). It was interesting to learn about Confucianism (a Chinese philosophy dating back to the 5th century) from the very knowledgeable words of local students. What I really wanted to do though was to get to grips with the Old Quarter and its limitless variety of street food, with the people who know it the best.
When you walk down the narrow frantic streets of Hanoi, you are surrounded by street food vendors, each with their own speciality ready to tempt your taste buds. The problem is though, unless you speak Vietnamese or a have an uncanny ability to figure out food by sight, you’ll have no idea what these dishes actually consist of. We wanted to try something very different and we weren’t afraid to let our guides know that we would eat anything! Our first “snack” was a local favourite called cháo (pronounced ‘chow’, with an upwards intonation). This was basically a thick, smooth rice soup topped with pork flavoured crunchy corn puffs. It was certainly different, something you definitely need to try a few times to really enjoy it! The combination of rice flavour with a creamy soup texture was more than unusual but it was a nice contrast with the salty crispy texture of the pork topping.
Hanoi is a very exciting place to be for any foodie. The city serves up an endless variety of flavour and texture combinations of dishes you never even thought imaginable. We happily took recommendations from Andrew and Doung for where we could explore further culinary treats. Later we dined on bún cá (bun cha) at a well renowned street cafe location, probably my favourite dish from the city so far – a moreish combination of grilled pork meatballs served with a light broth, rice noodles, pickled bamboo and loads of fresh Vietnamese veg (sprouts, morning glory, banana flower and lettuce). What I love about this kind of food is that you can add as many leaves and condiments (fresh lime and chillies, chilli, soy and fish sauce) as you like to the main bowl of meat and noodles, making it your own every time.
The other recommendation we were particularly keen to try to was the famous pho bo (fuh bo) – a beef noodle soup that the locals seem to eat at any time of day: breakfast, lunch or dinner. I’ve even found places where you can eat this at 4am on your way home from a skinful. You can get it pretty much anywhere in Vietnam and it is becoming increasingly popular in metropolitan cities around the world. We just about had room to share a bowl at one of Hanoi’s best outlets. To be honest I’m not overly fussed about this particular dish. It suits palates that appreciate the subtlety of the flavours in the broth but personally I like food that packs a stronger punch.
After we parted ways with our friendly guides we went for a walk around one of Hanoi’s many lakes – Hoàn Kiếm. A place in the heart of the city for jogging, romantic strolls, playing badminton and even meditation, the water is set in the middle of the hustle and bustle of a frantic main road. It was pretty clear here that despite the noise and the crowds, the city dwellers are very good at just getting on with life and finding ways to shut off and relax.
We met three very sweet girls who wanted to try out their English: a popular way for the students to brush up their language skills. They took us to a local ice cream shop where we tried kem gom – sticky rice icecream. It was surprisingly good – like eating frozen rice pudding!
Wondering back towards our hostel through the busy night market, we had a few extra tasters including che – a traditional Vietnamese dessert consisting of jelly, fruit, caramel and yogurt, all in oddly tempting bright colours, but basically a tub full of sugary rubbish.
The girls were great company and it was nice being able to help them practise their English in exchange for some more guidance of the many wonders of Hanoi. We felt like we’d had a successful day of cultural exchanges and getting a taste for what the sprawling capital has to offer. I will certainly be back to experience more of the buzzing street life in the not too distant future.


Just add water and two eggs, stir and voilà! You have a “homemade” cake! Of course it tastes better than a store bought cake because only YOU could add that specific amount of water exactly the way you did or select and crack the two perfect eggs and of course no one else can stir that batter with the same amount of love that you can.
When instant cake mixes that required the addition of eggs first came on the market they were a huge hit, not only because they tasted better than the original cake mixes that included powdered eggs but because it gave the cook more of a way to contribute to the success of the cake. Because the steps involved in making a cake mix were made simpler, the cook could concentrate on adding her own creative touches such as glazes, fancy decorations, and original fillings. While many people believe that the cake mixes that required adding water and eggs were a hit because the cook felt like the cake was actually their own creation now, the success was really due to the extra time the mix provided to the housewife* to personalize it and make it her* own.
How can you make your safety programs similar to the “just add water and eggs” cake mixes? People tend to support projects and programs that they themselves created and somehow made “their own.” If you personally developed a new program and delivered it to your workforce, they will be less likely to be as excited as you are about it. It’s your baby and of course you love it. How can you get your workforce or management to “add the water and eggs”? If you are responsible for multiple sites, can you offer a way for the various locations to make their own contributions? If they feel like they were part of the finished product, they will of course think it is better and are more likely to support it and be excited about implementing it.
Do you do this already or have some ideas for giving management, co-workers, union leaders, or other facility locations the opportunity to help create or improve upon your training content? Please share them in the comments section. Otherwise, check back tomorrow for the second part of this post where I will give you a few ideas.
*I am not writing “housewife” or “her” because I believe that only women make cakes but back when the new “just add water and egg” mixes became popular (around 1950), this was likely the case.


Canadian Cherry Producers Inc. (CCPI) is a producer-controlled umbrella organization for the prairie cherry industry based on the superior University of Saskatchewan cultivars. Growers from other provinces and some US states are trying these cherries to evaluate their growth, disease and pest resistance in a variety of climates.
It's purpose is to promote the industry, educate consumers and producers, and encourage research.
CCPI is non-profit corporation that encourages:
- Development of a prairie cherry industry designed and managed by the growers based on University of Saskatchewan cherries;
- Documenting best practices of growers and sharing expertise of research institutions to benefit all members;
- Co-operative processing to maintain standards of efficiency and quality; and
The development of cherry production, value-added processing, and marketing opportunities for members.
We believe in partnerships that will advance the ability of growers to sustain their farms. Together growers can tackle industry issues that would overwhelm individual endeavors.
Address: Box 86 Kenaston, SK S0G 2N0


We offer a large range of fresh stone baked Pizza’s and scrumptious sharing platters. Download our Charcuterie & Cheesboards and Stone Baked Pizza menu here.
Don't forget our sides and specials - pop in and check the blackboard.
Bread and Olives
STONE BAKED PIZZA
Charcuterie & Cheese Boards
FRESHLY BAKED BREAD & CRACKERS WITH THE FINEST CHEESE & MEATS SERVED ON A BOARD WITH HOME MADE CHUTNEY, DRESSED SALAD, TOMATO, CELERY, APPLE & GRAPES
FOR 1: £10.95
choose three items from the list
FOR 2: £20.95
choose six items from the list
FOR 4: £34.95
choose ten items from the list
Wensleydale with Cranberries, Extra Mature Cheddar, Brie, Stilton, White Stilton with Apricot, Smoked Cheddar, Shropshire Blue, Camembert, Buffalo Di Mozzarella
Salami, Serano Ham, Chorizo, Pate, Ham, Bresaola
Mixed olives, Chargrilled courgettes, Chargrilled artichokes, Mixed peppers
Pickled beetroot, Pickled onions, Gherkins
ALL OUR FOOD IS FRESHLY PREPARED ON SITE
A 10% SERVICE CHARGE WILL BE ADDED TO PARTIES OVER 10
Food is served every evening and all day Saturday and Sunday.
Please click here for allergy advice.


We know that for boys food is energy and the kitchen takes its mission very seriously. We employ 2 chefs, a baker, and 6 kitchen staff to ensure that meals are prepared thoughtfully and with care. Our food is great; it is fresh, nutritious and there is plenty of it.
We sit at round tables, which helps promote a comfortable family atmosphere. At breakfast and dinner, campers sit with their respective cabins (or two cabins together). At lunch, campers enjoy assigned mixed seating where one of the fun games is for them to figure out why they are sitting at their table; there always is a reason!
Our menus are designed with children’s taste in mind while maintaining a nutritious and balanced diet. All meals are prepared fresh daily and are served buffet style.
• Breakfast choices begin with a hot entrée such as french toast, scrambled eggs, or pancakes and are complimented by a breakfast bar that offers among others choices, hot and cold cereals, fruit and yogurt.
• Lunches and dinners are varied, ranging from grilled steak to spaghetti and meat balls to pizza, and is accompanied by a salad bar replete with fruit and a rotating offering of extras such as, hummus, tuna and chicken salad and marinated veggies.
• We always have a station of sunflower butter and jelly as an option to any meal.
• Additionally, fresh fruit is offered as a mid-morning and afternoon snack.
• We hold weekly BBQ’s where boys and their counselors make fires and grill their own hamburgers and hot dogs for dinner.
• We are familiar with, and can accommodate, campers with food allergies such as gluten, lactose intolerant as well as vegetarian and kosher diets.
WE ARE A NUT-FREE CAMP


Fresh grapes contain 90% water in themselves. The remaining 10% is the content. We need to make dry grapes from these fresh grapes. In dry grapes, the ratio of water to content changes drastically, as water evaporates. Now, consider the percentage of water in dry grapes is only 20. ie, Dry grapes contain 80% content and 20% water.
You are given with 20kg of fresh grapes. You are supposed to make dry grapes from these fresh grapes. How many kg of dry grapes can you make from these fresh grapes?
The puzzle is based on ratio and proportion concepts. Even if, you don’t remember these concepts, you can still try to answer them, with mere logic.


Join us for Happy Hour appetizers, soups and desserts available Sunday- Wednesday 4pm to 7pm at the street level pub. As one of Boston’s most venerable landmarks and Fanueuil Hall’s oldest restaurant (est. ), Durgin-Park serves classic New England chowders, Indian . Restaurant menu, map for Durgin Park located in , Boston MA, N Market St.
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First time at Durgin Park – have always wanted durtin go there. Dined on November 10, Immerse your next event in Boston history at one of the oldest, continuously-running establishments in the country. The ambiance was fine, but the legendary Durgin Park attitude was missing. Restaurants you may also like.
Next time in Boston I will definately return. There are some menu items that I don’t usually find in other restaurants, like fish cakes, Yankee pot roast, baked beans, corn bread and Indian pudding. Lots of mashed potatoes and mmenu and squash with delicious gravy and a Hugh portion of turkey meat.
Follow us on Instagram at: We will definitely be back on our next visit to Boston. Classic American-style seafood and comfort food very nicely done. Homemade Apple Pan Dowdy. Definitely worthwhile visiting this historic Boston restaurant. The waitress at Durgin was great and the food was wonderful. We Kentuckian could not have enjoyed our Boston experience more.
History Is Served | Durgin Park Restaurant
Dessert Appetizers Entrees Dessert. She was attentive and interactive and fun.
With 12 people to organize, I was apprehensive about finding a place in Boston on a Friday night. Overview Photos Menu Reviews Twitter.
Reservations You’re in luck, Durgin-Park is now offering reservations. All in all a disappointing experience!
History is Served
The Oark Boston Convention and Visitors Bureau states that it has been a “landmark since “,  and it continues to be a popular tourist destination within Quincy Market.
The turkey dinner was outstanding. All in all, would go again. The roast beef is absolutely spectacular. Overall 4 food 5 service 4 ambience 4. Boston Beans were disappointingly bland. Baked Stuffed Jumbo Shrimp.
Menus for Durgin-Park Restaurant – Boston – SinglePlatform
I would not, however, park in the garage connected to Faneuil Hall. This is a Boston landmark that no tourist with a penchant for history should miss.
Faneuil Hall entrance The food was really tasty. Overall 5 food service ambience. Grilled Seasonal Vegetable Platter.
Overall 5 food 5 service 5 ambience 5. Excellent home cooking type comfort food – perfect prime rib served in red checked tablecloths overlooking Faneuil Hall pedestrian walkway. The first restaurant at this former warehouse was opened in  and was purchased in by John Durgin and Eldridge Park,  becoming a Boston landmark. Overall 5 food mrnu service 4 ambience 3.
Both dishes pqrk very good. Thanksgiving on a Wrap.
Overall 5 food 5 service 5 ambience 3. If you hurry, we’ll save you a spot at one of our communal tables.


Gluten-free products have become so prevalent that it’s tempting to be skeptical. Could that many people need to avoid gluten?
Skepticism is healthy, and product marketers may be taking advantage of rising health concerns. But the fact remains that many people do need to avoid gluten. Up to 1 percent of our population has a serious condition called celiac disease, which results in damage to the small intestine if the person eats food containing gluten. A larger group has gluten sensitivity, which has many of the same symptoms as celiac disease.
While symptoms of both celiac disease and gluten sensitivity result from eating foods with gluten, the problems stem from separate processes. With celiac disease, gluten causes the body’s immune system to attack the lining of the small intestine. This doesn’t happen with gluten sensitivity. A specific cause for this condition hasn’t yet been confirmed, but it may be a reaction to newer varieties of wheat with “stronger” gluten or a protein that makes wheat more pest-resistant, a certain type of carbohydrate found in wheat, food additives, or potentially another environmental cause. Gluten sensitivity is thought to affect 5 to 7 times more people than celiac disease, but estimates vary. At least 30 percent of people with irritable bowel syndrome may be affected by gluten sensitivity.
People with this condition don’t face some of the severe symptoms of untreated celiac disease, such as anemia, malabsorption of nutrients, or osteoporosis. However, they may have one or more of the following symptoms:
- Abdominal pain, gas or bloating
- Chronic fatigue
- Mental fuzziness known as “brain fog”
- Joint pain
These symptoms vary widely from person to person, and may be mild or so problematic that they interfere with everyday activities.
If you have some of these symptoms, and are suspicious that it may be related to eating foods with gluten, your first step should be to get tested for celiac disease. Don’t stop eating gluten before you are tested, since that could interfere with the results. The best screening test is a blood test called a TTG, or tissue transglutaminase. Anyone with chronic gastrointestinal complaints, especially irritable bowel syndrome, should be tested. If your test shows you don’t have celiac disease, you can use a process called "dietary elimination" and re-challenge to test yourself for gluten sensitivity.
With elimination and re-challenge, you stop eating foods with gluten for one month. Keep a daily diary tracking your symptoms such as fatigue, abdominal discomfort, and bowel movements. At the end of that time add back gluten into the diet and keep track of your symptoms over several weeks. Better yet, have someone else give you foods, such as muffins, that typically contain gluten. Gluten-free and gluten-containing foods would be given on separate weeks. For this test, only the person giving you the food will know if it has gluten or is gluten-free. That way you avoid a placebo effect. If your symptoms return after you consume gluten, it’s likely that you have gluten sensitivity.
Gluten sensitivity is sometimes confused with wheat allergy, which can cause some gastrointestinal and non-gastrointestinal symptoms. One-half to 1 percent of the population is thought to have wheat allergy. It also may cause hives, wheezing, irritation of the eyes or mouth, or nasal congestion. If you have these symptoms after eating wheat, talk to your doctor about getting tested for wheat allergy. In extreme cases allergies to wheat and other foods can cause life-threatening breathing problems.
Treatment for both celiac disease and gluten sensitivity is to avoid eating foods with gluten. Unlike with celiac, though, many people with gluten sensitivity can usually eat small amounts of gluten without a problem. With experience, you can establish a diet that eliminates or minimizes your symptoms. Visit the Gluten Intolerance Group at gluten.org to learn how to have a healthy diet without gluten.
It’s important to note that a gluten-free diet may not be healthier than a regular diet if it is filled with highly processed foods, regardless if they are gluten-free.
In fact, a healthy, more whole-food-based diet can help you avoid other health problems as well, such as Type 2 diabetes, obesity, heart disease and many more. The basics of a healthy diet include fresh fruits and vegetables, along with fresh (not processed) meats and fish. Try to buy foods from local sources, and choose organic if possible.
For many years, symptoms of gluten sensitivity weren’t taken seriously and people didn’t get the help and advice they needed. Today good research has shown that gluten sensitivity is a valid diagnosis. With the variety of gluten-free foods available now, people with this condition can relieve their symptoms and eat well.
Dr. Thomas Flass is a pediatric gastroenterologist at Kalispell Regional Hospital who holds regular outreach clinics in Missoula.


Task：The amount and type of fast food consumed by Australian teenagers from 1975 to 2000.
4. 注意一类数据的描述(Max, Min, 交点等)。
The line graph illustrates the amount of fast food consumed by teenagers in Australia between 1975 and 2000, a period of 25 years. Overall, the consumption of fish and chips declined over the period, whereas the amount of pizza and hamburgers that were eaten increased.
In 1975, the most popular fast food with Australian teenagers was fish and chips, being eaten 100 times a year. This was far higher than Pizza and hamburgers, which were consumed approximately 5 times a year. However, apart from a brief rise again from 1980 to 1985, the consumption of fish and chips gradually declined over the 25 year timescale to finish at just under 40 times per year.
In sharp contrast to this, teenagers ate the other two fast foods at much higher levels. Pizza consumption increased gradually until it overtook the consumption of fish and chips in 1990. It then leveled off from 1995 to 2000. The biggest rise was seen in hamburgers, increasing sharply throughout the 1970’s and 1980’s, exceeding fish and chips consumption in 1985. It finished at the same level that fish and chips began, with consumption at 100 times a year.


A full range of refreshments will be available including Burgers, BBQ/Hog Roast, Crepes and Indian Street Food, plus a range of cakes and other savoury items from our Country Market. Vegetarian, vegan and GF diets will be catered for.
We are please to welcome a Routemaster Beer Bus this year along with a local Kent Cider producer, Duddas Tun.
Sun: 9:30am to 5:30pm
Steam Rally July 01 2018


Backed by the team of skilled and trained professionals, we are able to offer a wide range of Indian Golden Raisins to our clients. Known in the market for their nutritional value and high fiber content, these products have a high demand among our esteemed clients. Processed from premium quality grapes using special technique of warm water and sulfur dioxide, these products exhibit a rich golden yellow color. Mixed with cakes, pastries and many other sweets, these products enhance the taste and flavor of these delicacies. In order to meet the varied needs and demands of our clients, Indian Golden Raisins are packed in different customized quantities.


Following the Governments announcement we are SO excited to announce we will be opening our restaurant for outside dining on April 12th!
Join us for Mexican food, Cocktails & more in our new and improved sun trap dining area.
Throughout this closure we aim to use the time efficiently and effectively to plan and ensure that when we do reopen, both you and our team will be as safe as possible. We will follow any new Covid Secure guidelines that are available to ensure that we open stronger and better than before.
Stay Safe, Team Cabaña


There has been a lot of buzz lately about the assertions of Robert Lustig, a researcher at UC San Francisco, and his team who claim that sugar should be treated and regulated as a toxin, the same way we regulate alcohol and tobacco. Both Time and the New York Times Magazine have run lengthy articles about the topic.
Lustig explains that sugar does more to harm us than simply causing us to gain weight. If consumed in very large amounts, it can lead to conditions like diabetes and hypertension. What is more, large amounts of sugar are associated with a condition called metabolic syndrome, in which the cells in the body ignore the presence of insulin. When we eat, particularly when we consume carbohydrates, the pancreas secretes insulin to control blood sugar. But when the cells are insulin resistant, the pancreas responds to carbohydrates by secreting more and more insulin. This can lead to pancreatic exhaustion and eventually diabetes. What is worrisome about metabolic syndrome is that it is sometimes present in slender people, and therefore may go unnoticed until long-term damage is done. There is also some research that suggests that too much sugar may even be linked to cancer, according to the Times article.
The science here is, for the most part, undeniable and rather frightening. But Lustig's alarmist reaction - suggesting that sugar, a food, should be viewed and regulated in the same light as toxic substances like tobacco - underscores a deeper dysfunction in the American relationship with food.
Of course we know that diets with less refined sugar are healthier for a number of reasons. However, the most serious health impacts of sugar occur when we eat too much of it. Eating a reasonable amount of sugar is not terribly likely to cause severe health problems. However, our nation's food chain has become industrialized to the point that, as consumers, we do not know where the food comes from. With packaged foods, we usually don't even know what many of the ingredients are. And even with whole foods like meat, dairy, and produce, we often do not know where or under what conditions the products are farmed. We have lost our collective food culture.
As a result, we are disconnected from the food we eat and we have few strong cultural traditions around food to fall back on. This is why so many of us eat meals in our cars, a practice not engaged in to the same extent in other parts of the world. As Americans, we are lost when it comes to knowing what is good for us to eat. So we are susceptible to the claims of those who may not have the most balanced or objective opinion. The Atkins craze, a diet whose validity was largely disproved, is an example of that.
Therefore, when a researcher claims that sugar is a toxin, the media and the public are immediately terrified. However, if we were more connected to the food we eat, we would not be launched into the throes of irrational fear for two reasons. First, if we were more connected to what we eat, we would by and large eat more healthfully because we would understand what our food is and where it comes from. As a result, we would naturally be inclined to eat sugar only in moderation. Next, a deeper understanding of the food we eat would allow for a culture around food, much like people enjoy in Italy or France. We would have a collective, tried and true social intelligence that would give us cues as to how much of a particular food is good to eat. We would be able to look to our parents and grandparents, see that they included sugar in their diets in moderation, and know to do the same thing.
In addition, a deeper understanding of and appreciation for the food we eat would cause most of us to largely avoid processed foods. If we understood all of those long words on the ingredient labels of most packaged foods, we wouldn't want to consume those products. As a result, we would be steering clear of the large amounts of high fructose corn syrup ingested by most Americans, thereby avoiding the consumption the high levels of sugar that lead to the health conditions that Lustig describes.
Diet fads come and go. One day eggs are too high in cholesterol, the next they are healthy and beneficial. One day carbs are good, the next day they're the devil. We don't need master lists of foods that are naughty and nice. Rather, we need greater transparency in our food chain, which will allow for a greater connection to the food we eat and an intelligent food culture. In turn, we will have a population that is more balanced in its food selection and correspondingly healthier.


While many foods are pet-safe in moderation, a few notable exceptions can result in serious—sometimes life-threatening—illness or toxicity. Knowing the foods to share and those to spare is critical for your pet’s health and safety.
Whether your pet tries being pitiful (e.g., sad eyes, pleading paw) or borderline obsessive (e.g., drooling on your shoe with a disturbingly unblinking gaze), sometimes you can’t help but share a bite.
But, while many foods are pet-safe in moderation, a few notable exceptions can result in serious—sometimes life-threatening—illness or toxicity. Knowing the foods to share and those to spare is critical for your pet’s health and safety.
Defining the danger—toxic versus harmful foods
Many online pet toxin lists include harmful but not technically toxic foods, to ensure pet safety, but this can be confusing. Harmful foods can cause mild to severe—sometimes life-threatening—complications, from mild gastrointestinal (GI) distress to dangerous intestinal blockages and pancreatitis, based on the pet and the amount consumed. Toxic foods, on the other hand, are poisonous to pets.
We strongly advise pet owners to never feed the following foods to their pets, but we know accidents can and do happen. So, pet owners must know the difference between toxic and harmful to ensure you respond appropriately and your pet gets the help they need.
“Visible illness signs in pets can be delayed as much as 24 to 48 hours after harmful or toxic food ingestion.”
Toxic foods for pets
Fortunately, few foods are authentically pet-toxic. However, their potency means that pets need to consume only a small amount to experience dangerous illness or injury. Always keep the following foods away from pets and never share prepared dishes or baked goods containing these toxic ingredients.
Grapes and raisins
Grapes—and raisins, their dehydrated form—can cause acute (i.e., sudden) kidney failure in some dogs. Although the cause of toxicity is unclear, affected dogs generally start vomiting and have diarrhea 6 to 12 hours after consumption, followed by progressively worsening signs. Kidney damage typically begins 24 to 48 hours after ingestion and is irreversible.Toxic doses can vary depending on the dog’s size, although some dogs seem especially sensitive and may experience poisoning after consuming only a few grapes or raisins.
Onions, chives, garlic, and leeks
The same organosulfur compounds that give the Allium plant family their distinct aroma and flavor can damage a pet’s red blood cells. As few as 5 grams per kilogram of onions in cats or 15 to 30 grams per kilogram in dogs can lead to hemolytic anemia (i.e., altered red blood cells that decrease the blood’s oxygen-carrying ability).Pets should not consume these ingredients in any form, including fresh or cooked, and especially not the concentrated versions (e.g., liquid extracts, granulated, or dehydrated preparations).
Many pet owners are aware that chocolate is poisonous to pets, but know little about its potency range. Chocolate contains methylxanthines, which are chemical compounds that behave like stimulants in the body and are poorly metabolized by dogs. Once consumed, methylxanthines trigger cardiac and nervous system responses, such as arrhythmias, tremors, and seizures, and GI upset. Bitter and dark chocolates (e.g., cocoa powder, baker’s and semi-sweet chocolate) contain the highest methylxanthine concentration per ounce, making them more dangerous than common milk chocolate. However, the sugar and fat content in all chocolate can cause pancreatitis and keeping all types away from your pet is vital.
Macadamia nuts are known to be high-fat, but the toxic reaction that impacts nerve and muscle function in dogs who ingest the nuts is poorly understood. Affected dogs may experience severe lethargy, hyperthermia (i.e., high body temperature), vomiting, unusual stiffness, and a sudden inability to walk.Like most toxic foods, macadamia nut ingestion is most commonly seen during the holidays when the nuts are gifted or featured in baked goods.
Xylitol is a natural sweetener commonly found in sugar-free candy, gum, and baked goods, as well as some prepared snack foods and spreads (e.g., peanut butter, jams and jellies). In humans, xylitol is prized for its low glycemic index, but in dogs, the substance causes a large insulin release and a corresponding blood sugar drop. In addition to severe hypoglycemia signs, including weakness, lethargy, seizures, and coma, some dogs experience acute and irreversible liver damage that results in deathXylitol quantities can vary significantly by product, brand, and flavor, so ensure you keep all wrappers or product labels, and take them to the veterinarian should your pet ingest xylitol.
Harmful foods for pets
Harmful foods, which are equally hazardous for pets and can trigger serious illness or physical injury, include:
- Alcohol — Many pets are attracted to alcohol’s sweet smell, but highly sensitive to its effects. As little as a few sips from an unattended or spilled drink can lead to alcohol poisoning, with signs that include incoordination, vomiting, drooling, depression, and low body temperature, and sometimes seizures and respiratory distress.
- High fat, sugar, or salt foods — Gravy, sauces, meat trimmings (e.g., skin, fat), cured ham, desserts, nuts, and salty snack foods are too rich for your pet’s digestive tract and can aggravate the pancreas or GI tract. Signs include severe vomiting, diarrhea, dehydration, and pain, and death, if the pancreatitis is not treated.
- Meat bones — Never feed your pet any meaty bones and ensure trash cans that contain bones or meat remnants are inaccessible. In addition to choking and constipation, cooked bones can splinter and lacerate the gums or GI tract, while raw or cooked bones can become a life-threatening blockage requiring surgical removal.
- Yeast dough — Fermenting yeast from unrisen dough releases alcohol in your pet’s stomach, causing toxicity signs, and the rising dough can form a dangerous blockage.
- Dairy products — Dairy intolerance is common among dogs and cats and can cause significant GI upset. Senior pets can also experience age-related changes in their digestive enzyme production that make breakdown of milk, cheese, and other dairy products difficult.
What to do if your pet consumes something dangerous
Visible illness signs in pets can be delayed as much as 24 to 48 hours after harmful or toxic food ingestion. If you know or suspect your pet has eaten something dangerous, don’t wait—prompt veterinary treatment can reduce or reverse harmful effects and ensure your pet has a positive outcome.
In addition to calling our clinic during normal business hours, your Dr. Treat One™ membership provides 24/7/365 emergency assistance at your fingertips via the Dr. Treat app. Our virtual care team can triage your pet’s condition—day or night—and refer you to an emergency veterinary facility, if necessary. If your pet is already symptomatic, seek immediate veterinary attention.
Recognizing and protecting your pet from everyday hazards is a big step toward ensuring their health and safety. And, you will have total peace of mind knowing that your efforts are backed by the Dr. Treat team’s expertise and be able to focus on your four-legged companion.
Discover the immeasurable advantages of a Dr. Treat OneTM membership and experience a revolution in concierge veterinary care.


You know that what you eat is important for achieving weight loss goals. But did you know that how you eat also plays a role in your success? At its simplest, mindless eating is defined as "eating food without paying attention," and this kind of distracted (and often emotional) eating can cause you to ignore your body's signals that you're full. That, in turn, can lead to weight gain, says Chris Mohr, Ph.D., R.D.”
Here are some helpful tips from Chris Mohr at Grokker.com on how to become a more mindful eater.


Are you looking for recipe inspiration Chocolate Orange Bread and butter Pudding ? How to make it is difficult and easy. If it is wrongly processed, the results will not be satisfactory and it tends to be unpleasant. Whereas Chocolate Orange Bread and butter Pudding What is delicious should have an aroma and taste that can provoke our taste buds.
Many things more or less affect the quality of the taste of Chocolate Orange Bread and butter Pudding, starting from the type of material, then the selection of fresh ingredients, to how to make and serve it. Don’t worry if you want to prepare Chocolate Orange Bread and butter Pudding delicious at home, because as long as you know the trick, this dish can be a special treat.
Ojust for addition only, the time it takes to cook Chocolate Orange Bread and butter Pudding estimated approx 30 minutes.
So, this time, let’s try it, let’s create it Chocolate Orange Bread and butter Pudding home alone. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. you can make Chocolate Orange Bread and butter Pudding use 8 type of material and 6 manufacturing step. Here’s how to make the dish.
As a kid, I loved bread and butter pudding. nI had half a loaf that was going off and needed using up. nBread and butter puddings are a fantastic resourceful way to use up bread and this is my decadent version of my childhood favourite. nInstead of the normal butter and raisins mine is made with chocolate spread and Marmalade. 😋. So moreish, and delicious. n🍫🍊nGive it a go and let me know what you think.
Ingredients and spices that need to be prepared to make Chocolate Orange Bread and butter Pudding:
- 8 slices white bread
- Chocolate (Nutella) spread
- Orange marmalade
- 300 ml milk
- 2 eggs
- 1 tbsp caster sugar
- sprinkle cinnamon
- Half orange zest (finely grated)
Steps to make Chocolate Orange Bread and butter Pudding
- Remove all the crusts of your slices of bread. n😊 TOP TIP – Don't throw the crusts away. Use them to make homemade breadcrumbs by blitzing in a processor or shredding them by hand. store in a bag in the freezer for whenever you need fresh breadcrumbs
- Spread 4 slices of bread with marmalade. And spread 4 slices with chocolate spread.
- Cut your slices into triangle and start to layer the slices in your oven proof dish. Sprinkle a little cinnamon and finely grated orange zest on your first layer and top with your second lot of bread. nRepeat with a dusting of cinnamon and orange zest on your top layer. You can mix your layers to have equal amounts of marmalade to chocolate pieces.
- In a separate bowl. whisk eggs and milk together. Pour over your bread and allow to absorb for a minute.
- Sprinkle over your caster sugar. and pop into a pre-heated oven at 180C for 30 minutes.
- Serve on its own or with hot custard or ice cream. Enjoy
How ? It’s easy? That’s how to make Chocolate Orange Bread and butter Pudding which you can practice at home. Hopefully useful and good luck!


Basic Kitchen Lab: Basic kitchen is fully equipped with modern catering equipment’s and appliances. This kitchen is used primarily to introduce the art of cookery to the students and it is the launching pad for the new comers. Familiarity with the art and science of cooking is indeed an essential part of good hospitality operation.
Advance Kitchen Lab: Having mastered the basics, the students move on to specialization in the art of cooking. This kitchen which boasts of state-of-the-art equipment and hotel kitchen simulation. Elaborate dishes are prepared here. The cuisines under consideration are Continental, Indian & Chinese.


Masala Zone came into existence in 2007 mainly due to the love and passion our founder have towards the exotic spices and traditional dishes he grew up with. As everyone learned over the years, Spices are the most important ingredient in Indian food. There is no taste or aroma without them. We here at Masala Zone strive to amaze you with our best Indian Cuisine made with the perfect blend of Indian Spices. Our specially designed menu delights with an assortment of Veg & Non-Veg Indian Dishes to tongue tickling Indo/Chinese Dishes. You've had the opportunity to try all the Indian restaurants in the Tri-State region and some you were happy with and some you would never go into. Why don't you come in and see why our clients are very vocal and supportive of our mouthwatering dishes. Come in and try our specials and let us know if there's anything we can do to make it better or if you'd like for us to make it as good as we make it now. We have been serving our esteemed clients for over a decade and we would love to continue the great service.
There are many variations of images.


Cooking with children in BECI the Café Lady Campus promotes the lifetime skill of healthy cooking starting at a young age. The students exposed themselves to healthy cooking through the help of our Japanese manager, Natsumi.
This cooking class helps the youth who lack healthy cooking knowledge divert their attention from relying on packaged foods or prepared foods containing questionable nutrition value.
The children learned how to cook the famous Japanese breakfast, Oyakodon. Along with the English instructions, they also learned about the different ingredients and cooking materials. While they were waiting for the food to be completely cooked, they enjoyed playing trivia games. They played spelling bee and memory games about the recipe of the food.
Recent research published in the Journal of the Academy of Nutrition and Dietetics indicates that children engaged in tactile experiences, such as handling foods, have less food neophobia (food fear) and greater acceptance of eating a variety of foods.
A kitchen is a learning lab for children that can involve all of their senses. While kneading, tossing, pouring, smelling, cutting, feeling and increasing their English vocabulary about foods, they have fun and learn without being aware of it. They also gain social skills by working together and communicating in English around the kitchen.
Cooking in schools can build positive memories that promote future healthy, enjoyable cooking elsewhere.


Rent a car in Chios
& enjoy ChiosCookingLessons.
A special offer for all Aegean Atsalis clients
Rent a car with Aegean Atsalis andget a 10% discount on Chios Cooking Lessons.
- Unlimmited Local Beer, Local wine, Local soft drinks, water
- All the ingedients for preparing the food
- An apron to use during Cooking Lesson
- A goodie bag
If you are interested in Chios cuisine, if you want to go deeper into Greek food or you are just in love with cooking, we invite you to join our gatherings, the Chios cooking lessons.


Eggplant, also known as aubergine or brinjal, is a versatile and delicious vegetable that is enjoyed around the world. It is a member of the nightshade family, which also includes tomatoes, peppers, and potatoes. Eggplant is a warm-season crop that is relatively easy to grow, but it does require some attention and care. In this article, we will provide a comprehensive guide on how to grow eggplant successfully.
Choosing a Site
The first step in growing eggplant is selecting a suitable site. Eggplant requires a warm, sunny location that receives at least 6-8 hours of direct sunlight per day. The soil should be well-draining, fertile, and have a pH between 5.5 and 6.5. Before planting, amend the soil with organic matter such as compost or aged manure to improve its structure and fertility.
Eggplant is typically grown from transplants rather than from seed. Start seeds indoors 8-10 weeks before the last expected frost date in your area. Plant the seeds in a seed-starting mix and keep the soil moist and warm (around 70°F) until the seedlings emerge. Once the seedlings have developed their first true leaves, transplant them into individual pots or a larger container.
When planting eggplant in the garden, space the transplants 18-24 inches apart in rows that are 30-36 inches apart. Make sure to plant the eggplant deep enough so that the first set of leaves is just above the soil line. Water the transplants well and provide them with some shade for the first few days to help them acclimate to their new surroundings.
Eggplant requires consistent moisture throughout the growing season. Water the plants deeply once or twice a week, depending on weather conditions. Be sure to water at the base of the plant and avoid getting the leaves wet, as this can lead to fungal diseases.
Eggplant is a heavy feeder and requires regular fertilization. Apply a balanced fertilizer (such as a 10-10-10) every 4-6 weeks throughout the growing season. You can also side-dress the plants with compost or aged manure to provide additional nutrients.
Pests and Diseases
Eggplant can be susceptible to a variety of pests and diseases, including flea beetles, aphids, spider mites, and bacterial wilt. To prevent these problems, use row covers to exclude insects, or spray the plants with insecticidal soap or neem oil. Keep the area around the plants free of weeds and debris, which can harbor pests and diseases.
If you notice any signs of disease, such as yellowing leaves or wilting, remove the affected plants immediately to prevent the spread of the disease. Practice crop rotation and avoid planting eggplant in the same location for at least 3 years to reduce the risk of soil-borne diseases.
Eggplant is ready to harvest when the fruit is firm, glossy, and has reached its full size. Cut the fruit from the plant using a sharp knife or pruning shears, taking care not to damage the stem or leaves. Harvesting regularly will encourage the plant to produce more fruit.
Storage and Preparation
Eggplant can be stored in a cool, dry place for up to a week. To prepare eggplant, slice it into rounds or cubes and sprinkle with salt to remove any bitterness. Rinse the salt off and pat the eggplant dry before cooking. Eggplant can be grilled, roasted, fried, or used in stews and curries.
Cooking with Eggplant
Eggplant is a versatile vegetable that can be used in a variety of dishes, from traditional Mediterranean and Middle Eastern dishes to contemporary fusion cuisine. It can be grilled, roasted, sautéed, or fried, and it pairs well with a wide range of spices and flavors.
One classic eggplant dish is baba ghanoush, a creamy dip made from roasted eggplant, tahini, lemon juice, garlic, and olive oil. Eggplant can also be used in stews, curries, and pasta dishes. Try combining it with tomatoes, basil, and mozzarella cheese for a flavorful caprese salad, or grill slices and top them with fresh herbs and a drizzle of balsamic vinegar for a simple and elegant appetizer.
Growing eggplant can be a rewarding experience for gardeners who enjoy trying new vegetables and experimenting with different recipes. By following the guidelines outlined in this article, you can successfully grow eggplant in your garden and enjoy its delicious, versatile flavor. Remember to choose a suitable site, plant the transplants properly, provide the right growing conditions, and protect the plants from pests and diseases. With proper care, your eggplant plants will produce a bountiful harvest that you can enjoy in a variety of dishes. Happy gardening!


Not known Details About working outDiet And Exercise For Fat burning
Also if you're cutting calories, that does not necessarily imply you need to consume less food. High-fiber foods such as fruit, veggies, beans, as well as entire grains are higher in volume as well as take longer to digest, making them filling up-- and great for weight-loss.
It's one point to state that diet plan beats workout for creating a calorie deficit. There is a whole lot that you could take away from simply including more coffee to your diet as well as exercise regimen that make you wonder why it is that individuals only consume alcohol coffee when trying to wake up in the early morning. Research studies recommend that taking in more of your everyday calories at breakfast as well as fewer at dinner could help you drop much more extra pounds.
In order to shed weight, individuals have a tendency to stick to the same diet regimen food selection repeating it over and also over once again, as a result our body identifies the exact same foods and lowers the quantity of work our metabolic rate has to do. Track your exercise and diet regimen with Weight Loss Resources' tools and also data sources. For even more terrific diet as well as exercise ideas on losing weight for great, read an around the world bestseller "Burn the Fat Feed the Muscle mass" by fitness specialist Tom Venuto.
It's one thing to claim that diet defeats exercise for producing a calorie deficiency. There is a lot that you could take away from merely adding click here even more coffee to your diet regimen as well as workout regimen that make you wonder why it is that individuals just drink coffee when trying to wake up in the early morning. In order to shed weight, people have a tendency to stick to the exact same diet regimen menu repeating it over as well as over once more, as an outcome our body recognizes the exact same foods and also lowers the amount of work our metabolic process has to do. Track your workout and also diet with Weight Loss Resources' tools as well as data sources. For even more great diet plan as well as workout pointers on shedding weight for excellent, review a worldwide bestseller "Burn the Fat Feed the Muscle" by fitness expert Tom Venuto.


Less than three weeks into the Tammany Taste of Summer promotion, more than 1,900 locals and visitors have signed up to receive the free Tammany Taste of Summer Savings Pass from the St. Tammany Parish Tourist Commission, offering special prix fixe dinners, buy one get one offerings, and sweet savings on attractions, meals and overnight accommodations at www.TammanyTaste.com. As they redeem offers, pass holders can check in and enter to win a grand prize of a private wine dinner for four or a charter fishing excursion. Seventy-one St. Tammany restaurants, attractions and accommodations are offering delicious deals to spur business in a particularly challenging climate now through September 30. Access the Tammany Taste of Summer Savings Pass to redeem delicious deals or to book a room at www.TammanyTaste.com. This free program for tourism-supported businesses and consumers is brought to you by the St. Tammany Parish Tourist Commission, and is available through September 30, 2020.


USDEC and IICA publish report on the importance of livestock production and animal protein in sustainable food systemsThe document compiles the technical perspectives of 13 experts on the positive impact this production activity has not only on food and nutritional security, but also on the socioeconomic and environmental development of the Americas.
New app assesses vulnerability of coffee plantations in Central America to climate change to increase adaptive capacityThe tool provides simple recommendations to implement actions aimed at increasing the adaptive capacity and resilience of producers. Called the Vulnerability Tool, it is currently in the final validation phase with ally organizations, including the Tropical Agriculture Research and Higher Education Center (CATIE) and the National University of Engineering (UNI) of Nicaragua.
Coffee cultural center in Italy to receive publications donated by IICA and CATIEOrton Memorial Library, administered by IICA and CATIE, is donating coffee-related bibliographic material to the Accademia del Caffè Espresso in Florence with the aim to share good practices for the production chain and to promote a more direct relationship between producers, roasters and consumers.
Trinidadian advocate of resilient agriculture to feed the Caribbean will receive the IICA “Leaders of Rurality” awardWith research and patience, Roop has learned to adapt to climate change, becoming an expert in soil care and natural resource management.
Lily Pacas, Deputy Minister of Agriculture and Livestock of El Salvador: “We will rescue national coffee production”The deputy minister also stated her interest in creating experiences in El Salvador like those of Costa Rica’s ICAFÉ and IICA to promote research and innovation in the coffee sector.
Minister of Agriculture of El Salvador presented Master Plan to Rescue Agriculture at IICA headquarters: “We’re going to achieve extraordinary goals this year”David Martínez, Minister of Agriculture and Livestock of El Salvador, visited the headquarters of the Inter-American Institute for Cooperation on Agriculture (IICA) in Costa Rica to present the ambitious plan that seeks to position the country as an agricultural powerhouse in the region.


Wholewheat silver dollar bergamot tonka bean pancakes with just 7 ingredients are healthy, wholesome and fluffy. Bursting with the flavor of tart bergamot lemon and rich and nutty tonka bean.
These Wholewheat silver dollar bergamot tonka bean pancakes have us dreaming about the weekend. For us, weekends are all about sleeping in, leisurely mornings and delicious brunches.
We love everything wholewheat and replace white flour with wholewheat flour in pretty much every recipe. These wholewheat silver dollar bergamot tonka bean pancakes are a healthier version of mini pancakes. They are quick and easy to make and you need just 5 core ingredients + 2 extras for flavaaa. Gather wholewheat flour, baking powder, milk, an egg, butter, a bergamot lemon and a jar of tonka beans and you’re ready to go!
I realize that it may be a little more difficult to find bergamot lemons. We really love them and are lucky enough to find them in our local farmer’s market here in Paris but you can use a regular lemon in the recipe too. If you do have the chance to use a bergamot lemon, we highly recommend it. These little Italian lemons have a lovely, strong scent and add a really delicious and concentrated lemon scent and flavor to the mini pancakes. If you cant find them locally, then a trip to France or Italy may be in order!
We developed this recipe a couple of months ago on a whim. We were having a lazy morning and were tempted to try a new kind of mini pancake. We were so happy with how it turned out. Rich wholewheat flour, a lemon tanginess and a nutty flavor thanks to the tonka bean makes this a perfect go-to recipe for weekend mornings when you want to make something special and delicious.
You could absolutely add your own spin to this recipe. If you do, here are some of our recommendations :
- Again, a regular lemon will absolutely be able to replace a bergamot lemon, although we recommend using a bergamot lemon if you can.
- Add honey into the batter. This will make your pancakes slightly sweeter and add even more nutrients. Honey is a fabulous source of unprocessed sugar energy so it’s a great idea to eat it in the mornings.
- Toss in some berries. This recipe would be absolutely delicious with some fresh raspberries or blueberries tossed in. Fresh berries would add some antioxidants and make this recipe extra yum.
- If you don’t have access to tonka beans, you could use cinnamon instead. This will give you a spicier flavor.
- Add dark chocolate to the pancakes. This will add a decadent richness to your pancake recipe.
Looking for more breakfast recipes?
Tools used for this recipe :
- Organic tonka beans : these are organic and add so much delicious flavor!
- Grade A organic maple syrup : we recommend Grade A organic maple syrup for the best taste.
- A large glass bowl : this is our favorite. We use it for everything!
- A whisk : we love this one from De Buyer.
- Professional lemon grater : this is the best one.
- 1 cup of wholewheat flour
- 2 tsp of baking powder
- ⅓ of tonka bean
- Zest of 1 bergamot lemon
- ⅔ cup of milk
- 1 egg
- 2 tbsp of unsalted butter
- 2 extra tbsp of butter (1 for the frying pan and 1 to put on the pancakes)
- Maple syrup (to serve)
- Mix flour, baking powder and grated tonka bean in a large bowl.
- Pour in a ⅓ of the milk and whisk.
- Pour the rest of the milk in, little by little and continue to whisk quickly.
- Whisk the egg in another bowl, pour it into the mixture and continue to whisk.
- Put 2 tbsp of butter in a pan and heat on high heat until the butter is lightly brown.
- Pour the butter into the mixture and whisk.
- Add the bergamot lemon zest and whisk.
- Put a tablespoon of butter into a frying pan and heat on medium heat.
- Remove the butter using a paper towel once the butter has melted.
- Add a spoonful of pancake batter to the frying pan, repeat 4 times (to make 4 pancakes).
- When the batter starts to have little holes in it, flip the pancakes over using a spatula.
- Heat for one more minute and remove from the pan.
- Rub the pan with the same paper towel you used earlier to cover the pan with a fine layer of butter again.
- Continue the same steps to make 20 pancakes.
- Serve with butter and maple syrup.
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Come join award-winning western performer Jeff Davidson for a delicious beef barbecue supper and terrific western entertainment! We will celebrate the opening of the 2021 Lazy T Ranch corn maze which honors the 200th anniversary of the Santa Fe Trail. Our corn maze features a giant covered wagon and the tourism theme “To the Stars!” Following a savory, home-cooked beef barbecue supper with all the trimmings, Jeff Davidson, a past president of the Kansas chapter of the International Western Music Association, will share a tapestry of the rich history of the Santa Fe Trail as depicted in music and song. Join us for a wonderful evening!
Dinner will include our Lazy T smoked brisket, cheesey potatoes, salead, vegetable, bun, non-alcoholic beverages and choice of desserts (blueberry cobbler with whipped cream or Kansas Cowboy Cake (chocolate)). Alcoholic beverages will be available for purchase.
Friday, September 17, 2021
6:30 p.m. dinner, entertainment to follow


Ok so before I talk about the snack itself, let me just start off by saying raw broccoli is not my jam. Steamed broccoli = yum, but raw broccoli is no bueno in my book. That being said, this snack was quite a pleasant surprise! I love the cheesy flavor and the bite-size pieces. Felt like I was eating popcorn (but not really, ya know?) Whether you like cheese, ranch, or garlic, this snack definitely satisfies my savory tooth.
Ingredients: Brocoli, sunflower seeds, chickpea miso (rice, chickpea, sea salt, water, koji spores (aspergillus oryzae), lemon juice, carrot, onion, garlic, tomato, himalayan salt, tumeric.
Price – These broccoli poppers run at about $3.95/bag and there isn’t that much in there.
Sodium – If you’re watching your sodium, this might not be the snack for you. It’s quite salty. Make sure to drink plenty of water!
Texture – It’s kind of a love/hate relationship here. I’m kinda digging the chewy/crunchy texture, at the same time there is an inconsistency to it that makes me afraid I might bite into something hard and crack my tooth.
Overall rating (1-10):
Taste – 7
Appearance – 7
Value – 5
Sustainability – 8


Jamie Oliver’s Italian restaurant chain has been ordered to pay £8,000 and £9,000 costs after serving wheat to a customer suffering from coeliac disease, reports The Daily Mail.
Kristy Richardson, 38, told staff at Jamie’s Italian in Portsmouth, Hampshire, that she was allergic to gluten found in wheat, and would need to be served a gluten-free meal offered to her by the maître d’.
However, after a mix-up with the kitchen staff Ms Richardson was served regular wheat pasta, making her violently sick and sparking a legal action that has resulted in the popular chain being made to pay £17,000 in fines and costs.
Ms Richardson suffers from coeliac disease, an autoimmune condition in which the body’s immune system attacks the lining of the stomach when exposed to a protein (gliadin) found in wheat and wheat products, as well as in barley and rye.
The condition causes many symptoms, but principle among them is pain after eating wheat products, diarrhea, which can be bloody, and vomiting.
Ms Richardson, who suffers from a particularly acute form of the disease, told a court that she had asked staff at the restaurant three times to be sure that they served her gluten-free tagliatelle.
Jamie’s Italian were sued by Portsmouth Trading Standards after environmental health uncovered ‘lamentable failures’ in the way the restaurant handled food allergy matters.
Jamie’s Italian had initially claimed that the incident with Ms Richardson was the result of a terrible mistake, but last month they pleaded guilty to a charge of selling food not of the nature, substance or quality demanded by the purchaser, a breach of section 14 (1) of the Food Safety Act 1990.
Ms Richardson settled her personal complaint with the chain out of court, and signed an agreement not to disclose the details of the settlement.
Counsel for the chain, Harry Vann, said that it was sorry for falling short of food safety standards.
“(Jamie’s Italian) takes this extremely seriously. It is a matter of very sincere regret to the company that any customer should suffer illness as a result of any meal served by us,” he said.
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Mission Statement: To provide nutritional food to those in need.
Jesus said, "If you love me, feed my sheep." John 21:15-17
Applications must present a form of picture identification to apply.
Food Pantry Hours:
The first & third Tuesday of every month, 4 PM-5:30 PM
Food Pantry Address:
1789 Carrollton-Villa Rica Hwy
Villa Rica, GA 30180
We are always collecting the following non-perishable items. Monetary donations are also welcomed. Accepted donations include: Peanut Butter, Jelly, Pork & Beans, Mac & Cheese, Ramen Noodles, Pasta (all kinds), Spaghetti Sauce, Canned items (meat, vegetables, fruit, pasta, juice), Dried Beans, Cereals, Crackers, Baby Food, Dry Milk.
We are also always in need of volunteers. To volunteer, please contact George Eidson at the church office. For more information regarding the food pantry, please call the church office (770) 459-3067.


A Better Understanding of Grease Trap Cleaning Service Frequency in the Greater New Orleans, LA Area.
At New Orleans Grease Trap Cleaning and Cooking Oil Recycling we receive questions daily about grease trap cleaning service frequency. If you own or operate a restaurant or commercial food establishment in the greater New Orleans area and have a grease trap or in-kitchen grease interceptor there are several factors that can affect how frequently you will need to clean your trap.
For your convenience we have outlined some of these key factors below.
What parish does your restaurant, coffee shop, or other type of commercial food establish operate within?
In Louisiana the parish in which you operate mandates your grease trap cleaning service frequency. Orleans parish requires all commercial food establishments to clean grease traps at a minimum of every 90 days or at 25-percent FOG discharge (Fats, Oils, and Grease) into the city sanitary sewer system. Jefferson parish requires grease trap cleaning services for restaurants on a monthly basis (every 30 days). While Saint Bernard, Saint James, and Plaquemines parishes all ask food establishments maintain a quarterly grease trap cleaning frequency.
How big is your grease trap or grease interceptor?
The size of your grease trap plays a huge role in your grease trap cleaning service frequency. Some of the commercial food establishments we service are low volume establishments with large 500 to 1,000 gallons capacity units that require minimal service every 90 days. And some of the higher volume restaurants we service have small in-kitchen interceptors that require weekly service. Obviously a smaller trap with more volume requires a higher frequency of service than a larger trap with low volume.
What type of food do you serve?
Difference in food type makes a big difference in frequency of service for grease traps and under the sink grease interceptors. For example, a small Coffee shop with minimal cooking and food preparation will produce far less FOG than a fry house with a full service kitchen. If your restaurant or commercial eatery has a heavy emphasis on fried foods, BBQ, smoked meats, or heavy creams, then your grease trap will undoubtedly require a higher frequency than normal to meet the required discharge minimum 25% rule. Click here to learn more about the Orleans parish 25% rule.
Have questions about your grease trap cleaning service frequency?
We would be happy to answer any questions you might have regrading the proper cleaning and required service frequency of your restaurant’s grease trap, and would greatly appreciate the opportunity to earn your business.
Contact us below, 24/7/365.


Updated: Mar 22, 2020
It can be difficult to keep track of all the different diets and nutritional advice today. When evaluating nutritional needs, it is vital to take note of the following: amount of daily exercise, sedentary or active hours during the day while at work as well as at home, family history of illness and disease, food allergies or sensitivities, etc. There is not necessarily a diet that fits EVERY person's lifestyle because of the wide range of needs. There is so much advice out there. What sources should be trusted? This is a good article from the Mayo Clinic on various diet fads: https://www.mayoclinic.org/healthy-lifestyle/weight-loss/in-depth/the-truth-behind-the-most-popular-diet-trends-of-the-moment/art-20390062
For those that have a personal or family history of inflammation, there are foods that research shows are linked to a decrease in inflammation. Consult your doctor as well as registered dietician when making diet changes and review the sources listed at the bottom of this article.
Anti-inflammatory foods to add (unless food allergies/sensitivities are present):
Blueberries, cherries, raspberries, blackberries, strawberries, lemon
Celery, spinach, collards, kale, broccoli, cabbage, cucumber
Olive oil, balsamic vinegar, apple cider vinegar
Herbs and spices (like basil, rosemary, oregano, cloves, ginger, turmeric)
Supplements (vitamin C, alpha-lipoid acid, glutathione, glutamine, fish oil - Check ingredients in the supplements, more often than not, it is best to find the above in foods or with limited added ingredients)
Foods to avoid/limit when eating to limit inflammation:
Added sugars (soda/pop, juice, cookies, etc)
Fruits that are really high in sugar
Processed foods (especially refined carbohydrates)
Beef and pork
Allergy/sensitivities to any of the above foods (so foods that are typically positive might cause a reaction and/or inflammation)
* Please note the above list of anti-inflammatory foods is meant as a starting point, there are plenty of other anti-inflammatory foods . A varied diet is healthy so if inflammation is not a problem for you then perhaps eliminating nightshades or gluten is not necessary. Limiting added sugars, processed and fried foods and alcohol is recommended as they have a negative effect on the body. *
Sample meal plan for the day
(Amounts/measurements dependent on daily caloric needs)
Breakfast (5 am):
- Oatmeal with blueberries and a few walnuts
- Tumeric coconut milk latte (with cloves)
- Supplements (vitamin C, ginger, alpha-lipoid acid, glutathione, glutamine, glycine)
Second breakfast (8 am):
- Raspberry smoothie (with spinach, tablespoon of chia, flax and/or hemp seeds, coconut water, frozen raspberries and strawberries, 1-2 leaves of basil, 1/3 cup of organic bone broth)
Elevenses (obviously 11 am ):
- Matcha tea with cloves
Lunch (1:30 pm):
- Grilled tuna (with half teaspoon of olive oil, lemon) with a side of sautéed red cabbage, onion and apple (I like this recipe: http://recipes.beewild.buzz/honey-braised-red-cabbage/ but take out the butter to ensure it's anti-inflammatory)
Supper (4:30 pm):
- Pecan kale salad with roasted pumpkin seeds, avocado, celery, cucumber, broccoli and blackberries with a homemade salad dressing (extra virgin olive oil, balsamic vinegar, honey)
Snack (7:30 pm):
-1/2 banana with 500 ml or two cups of mineral water (I like #pellegrino) with a teaspoon of apple cider vinegar and a slice of lemon
“Do you have a change in mind for your diet? Whether you prefer eating in or out as well as want to make small or huge changes - there’s a personalized and healthy way of adjusting your eating habits that will help you meet your goals.
What are your favourite anti-inflammatory foods? Comment below if you have any recommendations for what has worked for you! Feel free to contact us if you'd like to make a small or big move towards a healthier lifestyle.
Bakker GC, van Erk MJ, Pellis L, et al. (2010) An antiinflammatory dietary mix modulates inflammation and oxidative and metabolic stress in overweight men: a nutrigenomics approach. Am J Clin Nutr 91, 1044–1059. https://doi.org/10.3945/ajcn.2009.28822
Karlsen A, Retterstol L, Laake P, et al. (2007) Anthocyanins inhibit nuclear factor-κB activation in monocytes and reduce plasma concentrations of pro-inflammatory mediators in healthy adults. J Nutr 137, 1951–1954.
Edirisinghe I, Banaszewski K, Cappozzo J, et al. (2011) Strawberry anthocyanin and its association with postprandial inflammation and insulin. Br J Nutr 106, 913–922.
Calder PC, Ahluwalia N, Brouns F, et al. (2011) Dietary factors and low-grade inflammation in relation to overweight and obesity. Br J Nutr 106, S1–S78.
Calder PC, Albers R, Antoine JM, et al. (2009) Inflammatory disease processes and interactions with nutrition. Br J Nutr 101, 1–45.
Serino M, Luche E, Gres S, et al. (2012) Metabolic adaptation to a high-fat diet is associated with a change in the gut microbiota. Gut 61, 543–553.
Belkaid Y & Hand TW (2014) Role of the microbiota in immunity and inflammation. Cell 157, 121–141.


However, in certain diseases, angiogenesis can occur too often or not enough. In most forms of heart disease there is a decrease in the chemicals that would stimulate new blood vessels to grow. On the other hand, an abnormal and rapid growth of blood vessels has been implicated in many diseases, including cancer.
These new blood vessels grow to feed cancers. If we could stop the formation of these vessels, could we actually cut off a tumor’s blood supply? Could we actually starve a tumor by cutting off its oxygen and nutrients? William Li, head of the nonprofit Angiogenesis Foundation thinks so. He suggests that the first step in anti-angiogenesis is "eating foods that cut off the supply lines and beat cancer at its own game" (video can be seen below).
Eat to Beat Cancer (http://www.eattobeat.org) is studying the potency of certain foods to determine their anti-angiogenesis capabilities in hopes of establishing a new cancer preventative diet. Dr. Li says that "once a food has been established as antiangiogenic, the next step is determining which strain or varietal of that food is the most potent."
If we can concentrate on eating a diet that is full of foods that have antiangiogenic properties, we will be more likely to "starve" tiny microscopic cancer cells--preventing them from developing into full grown tumors. These foods can actually boost our body's ability to produce angiogenesis inhibitors naturally.
I'm sure you're wondering what foods are included in this list! In discussing beneficial foods, Dr. Li points out that "We need red grapes. If you’re not crazy about red grapes, red wine will do the trick. Not a big drinker? Green tea works. If you like curry, you'll be glad to hear that turmeric can help; if you're a baker, ready that cinnamon shaker. Strawberries, blackberries, raspberries and blueberries; oranges, grapefruit and lemons; apples and pineapples; soy beans, kale and bok choy; garlic, tomatoes and olive oil—all these common foods are also weapons against the development of cancer. (Oh, and don't forget dark chocolate. I know I won't.)"
Thermography is a test of physiology that has the ability to detect angiogenesis. By "eating to starve cancer" and incorporating thermography into your yearly wellness evaluation, inhibiting cancer can truly become a reality.
It's October… time to take care of your breast health.
Call today at (901) 249-8642
or visit our website at www.memphisthermography.com
to learn about our Breast Package Special!


Global Formers are authentic source of real Pakistani organic food items
Home Grown Organic Veggies
like Potatoes, Onion, Garlic and select range of indigenously grown
Suppliers of Organic Food
to national and international customers
Himalayan Pink Salt
supplied in cubes, broken and grounded form
Global Farmers, a family owned agro-based business that spans over centuries, is engaged in cultivating, producing and supplying 100% Organic Food items like Potatoes, Onion, Garlic and select range of indigenously grown spices to both National and International Customers.


Food Handling Training (Level 1)
This short course applies to individuals who handle, prepare or serve food and is a legal requirements for all employees to have completed this training in Australia. Food handlers must comply with requirements contained within the Australia New Zealand Food Standards Code.
This course consists of the following accredited unit of competency;
- SITXFSA001 – Use hygienic practices for food safety
For more information, click here
Click on the flyer image below for a downloadable PDF version.
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