The United States has become a nation of overweight children and adults. Lifestyles have changed over the past several decades to the point that convenience has transformed our eating patterns. It is hard to drive down a street and not notice the hordes of fast food restaurants with window signs touting cheap eats. Millions of Americans engage in serial dieting, losing and gaining weight in a seemingly never ending see-saw battle. The key to losing weight and keeping it off requires changing your eating patterns.
It is a very simple yet overlooked concept that calories count. Plain and simple, if you want to lose weight, you must consume fewer calories than you expend. The more you exercise, the quicker your metabolism becomes and the more calories you burn. Many people fail to understand that you make your own metabolism and prefer to adopt the victim mentality that they “have a naturally slow metabolism.” Having a defeatist attitude will get you nowhere. Accept that you must get your heart rate up in order to accelerate your metabolism and the calories you burn.
So, now that you’ve adopted the right attitude, how do you keep your calories in check? We present five tips that will get you started on the road to changing the way you eat and helping you shed those extra pounds.
- Make a commitment – People want to lose weight, but often they are not committed to doing what it takes. Realizing that some sacrifice is necessary is vital. It often helps to put your commitment into writing and posting it somewhere, such as the refrigerator or your car. In writing your commitment, be specific about the reasons you want to lose the weight. Seeing those reasons written on a piece of paper will serve as a reminder of the benefits we will obtain by staying committed.
- Begin keeping a food diary – This is an important step to help you realize how many calories you are actually consuming each day. Many people either do not realize or are in denial regarding how many calories they actually consume. Keeping a food diary takes work, but if you are serious about losing weight, it is essential. Those labels on foods are there for a reason. Even if you eat out, most restaurants have nutrition information posted on premises or available online.
- Eat fewer processed foods – Processed foods tend to be calorie dense. Even a small bowl of potato chips can be more caloric than a grilled chicken breast. By eating fewer processed foods and replacing them with vegetables and lean meats, you will feel fuller while consuming fewer calories.
- Understand your eating patterns – Many of us have poor eating habits that are triggered by certain events. For instance, when stressed, many people will use junk food to help them cope. Others may find it hard to resist that particular favorite fast food joint on the way home from work. By understanding your triggers, you can develop strategies to either avoid them or lessen their negative impact. For example, instead of using junk food as a stress reliever, choose a healthier option, such as substituting an apple instead of a bag of chips.
- Monitor yourself – You may need to consciously monitor your own progress. This means doing more than hopping onto a weight scale. You need to be reflective about how you are doing in terms of improving your eating habits. Like any habit, good eating habits take time to develop and are reinforced by repetition. A good habit, just like a bad habit, becomes second nature over time. By monitoring your own development, you will be more successful in losing weight and better positioned to keep those pounds off.


Wild food is packed full of nutrition and cleansing for the body! Fun, relaxing and informative, these wild food foraging walks will teach you what you can pick and eat from the wild. Come and explore nature’s bounty!
Cost £35 per person
Spring walk dates:
Woodstock – Sun 8 April, Sun 15 April 10am
Oxford – Sat 7 April, Sat 14 April 10am
Walks last approximately 2.5 hours. Bespoke walks available for groups.


Santo Mezcal, debuting the latest concept from restaurateur Carlos Luna who had always wanted to open an elevated Mexican concept. The Luna family and their team have built a loyal following at their Los Agaves Restaurants on Milpas Street, De la Vina Street, in Camino Real Marketplace and in Westlake Village. Santo Mezcal features contemporary Mexican cuisine, alongside a sleek bar featuring an exotic mixology program where a mezcal and tequila collection take center stage.
At Santo Mezcal, Executive Chef Ricardo Garcia presents a modern contemporary Mexican cuisine, rooted in Mexican flavors and traditions that also celebrate local and seasonal ingredients from the Santa Barbara and surrounding regions. With a focus on seafood, some signature dishes on the menu include Camarones Al Mezcal, Mexican shrimp served in a creamy mezcal sauce; Pulpo a Las Brasas, octopus marinated in a special adobo served with house-infused chile oil; Enchiladas Cabo Azul, stuffed with fresh crab; Tacos Toro, featuring Hungaro peppers stuffed with grilled shrimp and octopus in a chipotle sauce; in addition to a variety of signature ceviches. Several standouts will especially appeal to vegetarians including the Tlacoyo De Huitlacoche Y Hongos; thick corn tortilla with huitlacoche, mushrooms, cheese; and Huarache De Nopal; thick corn tortilla with nopalitos, panela, lechuga, black beans and a salsa verde.
True to its namesake, Santo Mezcal’s bar program offers a large collection of mezcals and tequilas. Led by mixologist Sean Sepulveda, expect house-made infusions, house made fresh pressed juices from seasonal Farmer’s Market fruit and more on the menu. The beer and wine lists will be predominantly Santa Barbara County, with standouts from across the globe.


Enjoy a quintessential Kiwi experience, a delicious gourmet BBQ buffet meal and a farm demonstration in a stunning lakeside setting. Take in the stunning views of Lake Wakatipu and its surroundings as you cruise across the lake to the historic Walter Peak high country farm aboard the TSS Earnslaw Steamship.
Enjoy the ambience of the heart of the stately homestead while your Colonel’s Homestead Restaurant chef prepares a gourmet BBQ dinner. Your seasonal menu includes an extensive selection of local New Zealand produce, including succulent meats and a selection of delicious vegetables and salads. Complete your meal with your choice of delicious desserts, New Zealand cheeses, tea and coffee.
After dinner, watch the farm dogs in action with a sheep-herding demonstration and say hello to the other farm animals. Finally, cruise home under the southern stars and enjoy the fresh night air as the lights of Queenstown draw ever closer.


I first found solace by preparing food from scratch in the kitchen as a child - I even had a recipe published in a community cookbook back then. So I guess I could say the preparation of good food has been a lifelong passion for me. In early adulthood I became interested in food mechanics and that led to me learning more and more about the different types of food and sources of nutrition.
In my evolution into a full blown hippie I had the mandatory vegetarian and then vegan phase. And upon my first major episode of what was eventually diagnosed as MS I voraciously devoured all the current scientific literature (there is very little) and other respected material on food and disease.
Thus, suffice it to say that I'm an autodidactic food warrior.
And my knickers are really in a knot about protein these days. Last weeks Toronto Council Committee meeting that squashed the possibility of urban chickens in Toronto added oil to a simmering ember.
Everybody worth their nutritional salt knows that protein gives us the most energy bang for your buck. That's why the mega-food industry created a whole new market aimed at sports enthusiasts that centred on protein. Protein shakes are something that many of us consume as a result. It used to be that mom would go outside to the coop and pluck a few eggs to fry up for breakfast. Now people reach for the whey powder and the blender.
Food sovereignty centres around protein, in my not-so-humble-autodidactic-view. On one side of this issue are the people screaming for sustainability: ergo meatless mondays etc. On the other is the organic food lobby: Whole Foods meats Birkenstocks. Or to boil it down to what these two sides tend to really represent: vegan/vegetarian versus carnivore/pescatarian.
Having been an ethical vegetarian/vegan for a number of years I recognize the gleams of the fervent believer. Part of me is still very sorry that this option didn't work out for me....at about the five year mark of this 'lifestyle' I was craving fish so badly I 'caved'. Remarkably I felt the energy difference almost immediately. It wasn't until years later, when I was delving into all the nutrition literature, that I understood what had happened to me on that vegan/vegetarian diet. My five year stint eventually led to a reduction in energy and a confusion of my body as to how to best replenish it. My self published vegan cookbook had ample recipes with all the right protein combinations and I made them regularly yet I was still looking for more. This is why I returned to dairy so quickly and then eventually 'succumbed' to the energy lure of fish and then 'happy' meats (ethically farmed or hunted meats).
So protein is a bit personal, to me. Especially since I now follow a diet that prescribes a very strict regimen in order to prevent any more myelin sheath from being damaged and may even help to rebuild the stuff that is already damaged. It is a strict but simple approach and the previous link gives all the science behind it. It is simple in that it is very easily outlined: no gluten, no dairy and no legumes. But the execution of this diet is anything but simple.
Coprorations are out to make profit - they distribute shares to people (or other corporations) that believe that they can make a profit. I think the Occupy movement has managed to illuminate this plain and simple Business 101 fact home to us. We are also starting to recognize that our policy makers should be democratically elected but often are simply pawns for the powerful corporations that hire lobbyists that 'hire' politicians. As my mother, the accountant, is fond of saying, we should always follow the money.
If I was a food corporation looking to make money for my shareholders then I would like to do it in the most efficient manner possible. Not necessarily effectively, although my food product labelling may claim so. So what if you were looking to provide a protein product efficiently? You certainly wouldn't choose meat, poultry, fresh dairy, eggs or fish unless you could factory farm or unethically harvest fish. You likely wouldn't choose nuts due to allergy concerns. You'd look around the world and see what protein based substances grow quickly and easily and can be processed into protein products and you'd end up with two sure fire winners: soybeans and dairy. Michael Pollan told the food world a few years ago that Americans are basically walking corn stalks due to the pervasive nature of corn and it's derivatives throughout our food chain. I posit that the sustainable food movement might transform people into dairy laced soybeans and they will be aided and abetted by the handful of global multinational food corporations that not only feed much of the world but also control the food for most of the world.
Like religion, food can be a force that divides or amalgamates communities. In my solace laced kitchen during the last week I pondered the negative affect that my neurologist approved diet has had on my ability to go out and easily commune with food. In a world controlled by huge food companies that seek efficiency I realized that this is not likely to change anytime soon, if ever in my lifetime. And in a world filled with ignorant policy makers like those on that city council committee, I won't be farming my own protein source anytime soon here in Toronto.
But I can start screaming from my soapbox (blog) about it. The sustainability of our food system is NOT about reducing your meat intake - although that helps. What would help sustainability (and overall health!) even more would be a commitment by each household to create at least one meal a week, from scratch, with food that is ethically grown - and ideally from a local farmers market that has ethical vendors. Market Mondays, anyone?


Blue Coyote Bar & Grill
Truckee sports bar with 12 televisions. Satellite and cable coverage of all major sporting events.
Not just your average burger joint, featuring local, fresh ingredients, homemade sweet potato fries and was recently featured on Diners Drive-In's and Dives.
Serving delicious Mexican food and amazing margaritas. Try their tasty signature drink, The Clay Pot!
Traditional Coffee Shop breakfast along with tasty hamburgers!
Cottonwood at Hilltop Lodge
One of North American's oldest ski lodges, overlooking downtown Truckee from the Hilltop Lodge.
530-587-5711 - cottonwoodrestaurant.com
An eclectic blend of Thai, Japanese, Indian and Malaysian influences in downtown Truckee.
530-587-0557 - dragonflycuisine.com
Donner Lake Kitchen
Amazing breakfast and lunch just across the street from the beautiful Donner Lake. Enjoy their signature Huevos Rancheros.
Sushi, Tapas and Saki Lounge. Fresh, delicious sushi, vegetarian and tempura options.
El Toro Bravo
Mexican cuisine with recipes that have made it a favorite in Capitola, California for over three decades.
Locally brewed beer and a diverse menu ranging from traditional bar food to the tasty ahi BLT.
Full Belly Deli
Amazing, gigantic sandwiches made on homemade bread. Daily specials along with a full menu of hot and cold sandwiches and fresh made soups.
Fresh sushi in a fun atmosphere in Truckee.
The Lodge in Tahoe Donner
Contemporary, seasonal, American cuisine in Tahoe Donner.
530-587-9455 - thelodge-tahoe.com
Moody's Bistro & Lounge
A throwback to the 1950's, with an art deco, hip, happening spirit. Live music and fine food.
530-587-8688 - moodysbistro.com
Pacific Crest Restaurant
Mediterranean and Asian cuisine with a Californian touch, and handmade wood-fired pizza.
Authentic Italian food in downtown Truckee with a cozy, authentic atmosphere, full bar and wine list.
Best Omlettes on the Planet, featured on the Food Network's Throwdown with Bobby Flay. Huge menu with delicious breakfast choices.
Authentic Mexican cuisine in a fun, relaxed atmosphere. Walk-up counter to order, great for take out!
Fresh pizza in Truckee.
Wild Cherries Coffee House
Open for breakfast and lunch, sandwiches, salads and soups. Free wifi.
Chinese food in a nice atmosphere with a cherry blossom tree and a mesmerizing tropical fish aquarium.
Truckee family pizzeria and Italian restaurant with bar, plenty of seating and game room.
530-587-7411 - zanos.net
The Auld Dubliner offers authentic Irish fayre and premium beers and spirits.
A sports bar for family, friends, and fans. Serving burgers, burritos, salads and more.
Pizzas, pastas and salads in the Village at Squaw Valley.
530-584-6150 - firesidepizza.com
Squaw Valley restaurant serving new-style Japanese food using regional ingredients.
530-584-0110 - mamasake.com
Squaw Valley dining room designed in warm taupe, pewter, and bronze. Acclaimed cuisine and wine list.
530-583-1578 - plumpjack.com
Enjoy panoramic views of Lake Tahoe, 100 feet above the shoreline.
530-583-8551 - christyhill.com
Trattoria with roasted and grilled meats, homemade pastas, and pizzas from the wood-fired oven.
Jake's on the Lake
Lake Tahoe waterfront grille with a casual atmosphere and fine, fresh food.
530-583-0188 - jakestahoe.com
Nestled along the banks of the Truckee River, choose a table over the river or a table by the fireplace.
530-583-4264 - riverranchlodge.com
Sol y Lago
Undiscovered foods and flavors of the mountainous regions of Spain and Latin America.
Lake Tahoe waterfront restaurant with American-style menu offering fresh seafood and prime steaks.
530-583-7200 - sunnysideresort.com
Oldest restaurant in North Tahoe, favorites include Roasted Duck w/Orange Sauce and sweetbreads.
Blending the flavors of the West and the Far East to create Cuisine Unique'.
530-583-5700 - wolfdales.com
Blue Onion Cafe & Catering
Lakeview restaurant, catering and event planning for Lake Tahoe and Northern California.
530-546-3913 - blueonion.com
Fine Southwest Mexican Cuisine
530-546-1000 - calientetahoe.com
Jason's Beachside Grille
Casual lakefront dining on Lake Tahoe in King's Beach.
530-546-3315 - jasonsbeachsidegrille.com
Traditional Italian-style food that has been a long time favorite with locals and visitors.
530-546-2434 - lanzastahoe.com
Romantic log cabin atmosphere and wonderful "Creative American" cuisine.
530-546-7529 - souledomain.com
First-rate cuisine, unique menu and extensive wine list in a relaxed ambiance.
530-562-3200 - baxtersbistro.com
The Chocolate Bar
Gourmet desserts, appetizers, small plate options, wine, spirits, and their very own chocolate bar cocktails.
530-562-1800 - thechocbar.com
Mikuni Japanese Restaurant and Sushi Bar
Unique flavors and textures of traditional Japanese cuisine enhanced by a hint of American ingenuity.
530-562-2188 - mikunisushi.com
Open for breakfast, lunch, dinner and après ski, TC's Pub features your favorite pub grub and flat screen TV’s to watch your favorite sports.
Rubicon Pizza Company
Family-style Italian Restaurant serves hand-tossed pizzas, fresh salads and pasta.


I never get to eat stuffing. We might have a Sunday roast from time to time but there is never a stuffing. Except at Christmas. Then it is one of the essential treats which add up to make the meal such a special occasion. The traditional version of sausage meat stuffing spiced with pepper and enriched with softened onions and sage remains a stalwart but not my personal stuffing of choice, if I am honest . If you’re going to the trouble of making a stuffing – and Christmas lunch would be unthinkable without it- then I would rather indulge in luxurious ingredients such as chestnuts or dried fruits: apricots steeped in sweet wine are especially irresistible; prunes soaked in brandy are nothing short of historic. You can ring the changes with the sausage meat too, incorporating a spicy chorizo or nuggets of pancetta, fried to crisp first to intensify the flavour. The stuffing receipt here can be used to stuff the neck cavity of your bird if you wish, or you could fill the boned out legs of the turkey before tying and roasting them . I always do a dish of baked stuffing as well to serve on the side. I never feel I’ve had enough until I am stuffed.
Prune, chestnut and apricot stuffing
500g cooked vacuum packed chestnuts, crumbled up by hand roughly
1 medium oniondiced
250g fresh white breadcrumbs
80g soft dried apricots
80g pitted prunes
600g good quality sausages
1 dessert spoon of thyme,
the grated zest of a small lemon
1 dessert spoon of chopped parsley
a drizzle of olive oil
1 small Spanish onion, peeled and finely diced
200ml white wine
120g unsalted butter
a decent sized glass (or just enough) of Armaganac or madeira or another alcohol such as brandy or port, to soak the dried fruit
1. warm the Armaganc (or your chosen alcohol) and place the dried apricots and prunes in it to soak for ten minutes, then lift them out and chop them finely but roughly.
2. Boil the liquid now until it reduces to a syrup. While doing this, place the onion in a small pan with the olive oil then sweat over a very low heat stirring regularly until the onion is soft, but not coloured.
3. In a large bowl, combine the softened onion, the breadcrumbs, the chestnuts and the soaked, chopped fruit to the bowl. Slit the sausages’ skins and peel them away, then mix the meat in with the other ingredients. Add thyme leaves, the zest of the lemon and a handful of chopped parsley, then season thoroughly with salt and a little pepper. Stir in the reduced alcohol at this point. Set aside to chill, this can be done several days in advance, according to the use by date of your sausages
4. To finish, either stuff in the cavity of the bird (it is not recommended to stuff the birds body cavity as this can prevent air circulation and prevent safe cooking); or bake in buttered earthenware dishes at 180c for 30 minutes or until piping hot, covered with tin foil.


What are the foods that cause inflammation?
Avoid inflammation-causing foods which include:
- refined carbohydrates (like white bread and white pasta)
- fried foods (trans fats)
- soda and other artificially-sweetened beverages
- high-fructose corn syrup
- red meat, especially very fatty meat
- processed meat
- refined oils (like margarine, shortening, vegetable oil, and soybean oil)
- excessive alcohol
- snack foods with high sodium (like chips and crackers)
To fight inflammation, go for whole, unprocessed foods with no added sugar: fruits, vegetables, whole grains, legumes (beans, lentils), fish, poultry, nuts, seeds, a little bit of low-fat dairy, and olive oil.
Many people add herbs and spices like cinnamon, ginger, and turmeric. There are a few studies that suggest modest benefits,
How do they help? "It's believed that antioxidants in brightly colored fruits and vegetables [cooked tomatoes, carrots, squash, and broccoli] may lessen the effect of free radicals, which damage cells," says Liz Moore, a registered dietitian at Harvard-affiliated Beth Israel Deaconess Medical Center.
Other food components that may help fight inflammationinclude:
- fiber found in fruits, vegetables, and especially legumes and whole grains such as barley, oats, and bran
- omega-3 fatty acids found in fish (such as salmon, mackerel, sardines, tuna), vegetable oils (flaxseed and canola), walnuts, flaxseeds, and leafy green vegetables (spinach and kale)
- polyphenols (plant chemicals) found in berries, dark chocolate, tea, apples, citrus, onions, soybeans, and coffee
- unsaturated fats found in almonds, pecans, walnuts, flaxseeds, pumpkin and sesame seeds, and plant oils (olive, peanut, canola)
We have published our book on "How to combat inflammation" with amazing 30 simple recipes for beginners


Fine dining experience and the finest quality Turkish and Mediterranean food.
Carry-Out . Dine-In . Catering
Welcome to Istanbul Blue
Istanbul Blue Restaurant, you will instantly feel as though you walked into the city of Istanbul. We offer a variety of mediterranean and turkish dishes, all served within a comfortable, warm setting.
From Our Menu
Enjoy lamb chops enhanced by our favorite marinades, rubs, herbs, and sides.
Whos ready to try some of Chef Ismets and Chef Veysels delicious dishes?
Our specialty is authentic Turkish cuisine. Each dish is prepared with fresh ingredients and is hand made with care. When you are looking for something different yet delicious come visit Istanbul Blue Restaurant!Visit Our Menu
So excited to have a real Turkish restaurant back in Vienna! I hope they last as the previous ones in this location didn’t have much luck. We got takeout from their extensive menu. Lentil soup (delicious!) and salad come free with the meals. I had the Iskender kebob, Doner kebob on pita with yoghurt and tomato sauce. It was a large portion and delicious! My husband had the Doner kebob and loved that too.
Petra E. / Yelp
Without a shadow of a doubt, Istanbul – like London, New York or Paris – is one of the world’s great cities. Superbly situated either side of the blue ribbon of the Bosphorus Strait separating Europe from Asia it is, unlike any other city in the world, split between two continents.Read More…


Signature Recipe Series: Grilled Quail | Rough Creek Lodge
With Texas having some of the most prolific lands for hunting, it’s no surprise that hunters from all over the nation end up at our front door. Whether you’re venturing out for sport alone or to bring home natural food for your favorite wild game recipe, Rough Creek Lodge & Resort provides both the means and the services to make your trip truly memorable.
After you’ve bagged your game and prepare to throw it on the grill, let us help to add some delectable flavor to your seasonal meal. One of our classic recipes prepared by Chef Gerard will turn your grilled Quail into an annual tradition with the family. This delicious rendition of a classic meal prepared by Chef Gerard was recently featured in Texas Monthly’s article “Ten of Texas’s Best Far-Flung Fine-Dining Establishments”.
The Recipe Is Prepared as Followed:
Grilled Quail with Sherry Maple Glaze
For the Marinade – Serves 8
- 8 ea Texas Quail
- 1 ea Lemon – zested
- 1 ea. Shallot – finely chopped
- 2 ea. Garlic clove finely chopped
- 1 T. Chopped fresh thyme
- ½ Cup Grapeseed oil
- Rough Creek Chili Seasoning
Add quail and Marinate for up to 4 hours. Remove from Marinade, season with salt and pepper. Grill over hot fire until cooked through
For the Glaze
- ½ cup 100% Pure Maple Syrup
- ½ cup Sherry vinegar
Reduce until syrup consistency
Poblano Pepper Cheddar Cheese Grits
- 1 Qt Water or Lite Chicken Broth
- 1 Cup Homestead Grits Mills Stone Ground Grits
- Salt and Pepper to taste
- 2 Tbl Unsalted Butter
- 2 Fresh Grilled Poblano Peppers (Diced & Seeded)
- ½ Cup Diced Tasso Ham
- ½ Cup Grated Cheddar Cheese
- Heat Water or Chicken Broth. Season with salt, pepper and butter.
- Wisk in grits.
- Cook for 20-30 minutes stirring constantly.
- Add Poblano peppers, Tasso Ham & cheddar cheese.
- Continue cooking for 5 more minutes.
- Adjust with salt & pepper as needed.
Place Quail on plate & drizzle with a little of the glaze.


CHRISSY P COOKING CORNER!!
For those that zone enjoy but you paleo fans need not read any further.
Make it yourself muesli
Since most commercial brands add sugar, making it yourself gives you control of the content. Go easy on the dried fruit, it packs a lot more fructose per volume than fresh stuff.
1kg rolled oats (one packet)
200g pepitas (one packet)
200g sunflower kernels (one packet)
Two of: 75g dried goji berries (half packet) – supposedly a wonder berry
125g sultanas (half/third packet),
200g dried diced apricots (one packet)
100g dried blueberries (one packet)
50g LSA mix (about a quarter packet)
Serve with skim milk or low fat yoghurt and fresh berries in season.
Leave out the rolled oats and LSA for a home made trail mix.


Bovine Gelatin Powder (Unflavoured)-Prairie Naturals
Bovine Gelatin is a rich source of collagen protein, amino acids, minerals and connective tissue building nutrients. This easy to digest, gut friendly protein can be used to make convenient on-the-go gummies. Gelatin can be used as a thickener in soups and broths, in smoothies or smoothie bowls, or as a substitute to eggs in baking. Gelatin is the preferred way to get collagen peptides if you are heating the protein for cooking or food preparation. Bovine Gelatin Powder is flavourless & odourless and mixes easily in hot water resulting in a smooth texture.


IPJC Justice Cafés
Community + Justice + Spirituality + Young Adults
We had a hearty discussion at our NJ Food Justice Cafe. Main topics revolved largely around "awareness" and "community." We shared and learned how awareness of our food -- what is in it, where it comes from, active gratitude -- can foster a positive relationship with food on personal and food-system scales. When we stay aware of what we eat, we can make informed choices. We discussed the role of ritual (religious, family, community) -- ideas such as:
- The value of saying "grace" or giving thanks before and/or after a meal, alone or with others.
- The relationship between our modern food system, justice-related labels (Fair Trade, Organic, etc...), Jewish kosher laws, and sustainable food practices.
- The role of community in food systems.
October’s Justice Café was a great event! The theme of the month Food Justice enabled students to have a very meaningful discussion.
As a group, we believe that there are at least two aspects of food justice. There are both a consumer and producer side of the topic. Students found it challenging to balance their budget with their desire for healthy food that is produced justly. Often, we choose the cheapest products and do not look closely at where the products come from. We all agreed that food justice is essential to life.
Students were inspired to take some actions such as making a special effort in limiting the amount of food they waste, and looking more closely at what they are buying.
We were lucky to have one of the students share with us her involvement in the Student/Farmworker Alliance how this organization is involved in the community.
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Find Food Deals and Save the Planet
04 May 2022
Ready for restaurant deals without harming restaurants?
Over 11 years ago, Groupon had their Australian launch, a whole 10 months after Scoopon already went out with their first deal.
The deals on offer were broad and could be anything from a breakfast at your local cafe to a fine dining experience in a revolving restaurant (that one is still on Groupon, in fact!). The deals weren't just food-based, you could find discounts for experiences too, like cheap tickets to the cinema or other city attractions
It was certainly a win for Groupon and Scoopon but the restaurants, cafes and hotels themselves - they didn't fare so well. For them, they often had to give up their peak-time seats or beds for cut-price deals.
This year Foody Bag is planning to help get people into restaurants to pick up end of day food. In some cases the restaurant may be happy for customers to be seated and others may prefer food to be taken away. Unlike Groupon and Scoopon, food retailers will be selling food that would otherwise go to waste and it'll happen during non-peak hours.
So for restaurants and food courts this will be a huge win, they'll be able to make money where there would normally be losses.
Stay tuned for this new release as we're coming out of winter.
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Inside my fridge
This is where it all starts. My leftovers book made me realise that the starting point for what I cook is always the fridge - the staples that I try to keep there all the time - milk, yoghurt, cream, eggs, cheese, fruit and vegetables, bacon - and then all the little jars of stuff to enhance and flavour. The picture is a snapshot of the contents of my fridge on July 15 2016 - but I’m willing to bet that they would be much the same at any time of year - the fruit and vegetables, just might be different.
“improvising is wonderful. But, the thing is that you cannot improvise unless you know exactly what you're doing.” Christopher Walken
Is this true I wonder? It would certainly boost my morale a bit if it was.
CHICKEN, FENNEL, CAPSICUM, RICE - TODAY'S FRIDGE HARVEST
Our ancient ancestors lived by hunting and gathering - eating what they could find - and raiding the fridge is a sort of modern-day continuation of the tradition. Maybe this is what mankind does best - improvises - though I suspect that lots of animals do the same. Not in quite the same way though. Hunters and gatherers, of course, didn’t do anything much with what they found other than eat it, but it probably didn’t take them long to find out that meat was better cooked than raw - and really you had to do something to potatoes, for example, to make them palatable, ditto for a whole host of food items. Indeed how did they discover that some of those things were food? Potatoes - one of my favourite things - are really not very tempting in their raw state. I guess once you had found that meat was better cooked, you might try applying heat to various foodstuffs - but then that wouldn’t work with wheat. Who first thought of grinding it down and mixing it with water?
Improvisation is key to human progress and will probably be even more important in times to come if all the disaster scenarios come to pass. But creating a meal is a very small and insignificant example of improvisation - and we should be grateful that we live in a society where creating something from a vast array of possible ingredients is so everyday.
And there’s that other key word I have used - create - also something almost unique to humans. Again, I suspect they are finding that some of the higher apes at least are capable of creating things. Still we humans like to think it is something only we can do - and for somebody like myself who does not have an artistic bone in her body - creating a meal out of what’s in the fridge is my main creative outlet. For I think that quite apart from it being a unique human capability it is also something necessary to us, I’m sure everyone does something creative in some way.
Anyway back to my fridge. In this instance my starting point was the rice. There’s been a bit of publicity of late about rice being potentially almost poisonous if not used up almost straight away, but I must admit I have often used quite old leftover rice - so far without any ill effects. I didn’t want to do yet another not very wonderful stir-fry and so I started to think about what else I had in the fridge. Fennel was my first thought, then I thought about the little capsicums that I had - roast is best - so add some tomatoes - for a meat component ham or bacon wasn’t a real good idea - so chicken it is - there’s always some of that in the freezer. And I think I’ll try with some spices - maybe paprika, cumin, turmeric - and a herb of some kind - mint? and a bit of yoghurt. Would love to add some chilli but this is not allowed. Garlic though. Will post the result tomorrow.
Well that’s my first go at this. Improvised of course from random thoughts that pop in and out of my brain.
RECIPE - SPICED ROASTED CHICKEN WITH FENNEL, CAPSICUM, ONION AND TOMATO
So this is what I did. It was OK I guess if not sensational. I think I overdid the spices and the yoghurt. Maybe a bit too runny. Quantities for two - there were a few veggies left over - which I now have to do something with.
2 chicken legs and a chicken breast cut in two crosswise
3 small capsicums cut into largish pieces
1 fennel bulb, cut into wedges, boiled briefly to soften
6 small Roma tomatoes cut in half
1 large onion cut into edges
1 garlic clove, sliced
1/2 teaspoon each of cumin, paprika, turmeric and sumac
Chopped mint and fennel tops
2 tablespoons of yoghurt
Preheat the oven to 180ºC
Mix everything together in a large dish - one layer and cook in the oven for about 1 hour. Serve with rice. (Well I did this time, but really you could also include potatoes in the mix or serve with some kind of flatbread.)


ABOUT MERRICK GIVES BACK
Tree House is proud to be a partner of Merrick Gives Back.
Merrick Pet Care provides wet and dry food for our resident cats, sends every Tree House adopter home with food and a gift certificate for more, and provides so much support for Tree House’s mission. It not only provides quality nutrition to our cats, but helps Tree House thrive by saving tens of thousands of dollars a year on food.
Nothing makes us happier than when a pet finds a new family and a forever home. We believe every pet should have the best nutrition, which is why we serve as the exclusive feeding partner to several shelters across the US, providing all of the meals and treats to each resident cat and dog. From their first meal, until adoption day, they’ll enjoy healthy recipes made in Merrick’s kitchens with locally sourced USDA-inspected deboned meat, fresh produce and high-quality proteins.


Dutch Oven Bread Bowl
Inspired by Dutch Oven Bread by Le Creuset
I came across this recipe for a loaf of bread with a super crispy crust and decided to make it into a great bread bowl recipe. Enjoy!
- 2 cups bread flour
- ¾ cup water
- ½ teaspoon active dry yeast
- ½ tablespoon and ⅛ teaspoon of table salt, divided
- ½ tablespoon canola oil
Make the dough
- Get a mixing bowl for the dough.
- Add 2 cups bread flour to mixing bowl.
- Add ¾ cup water to mixing bowl.
- Add ½ teaspoon active dry yeast to mixing bowl.
- Add ½ tablespoon table salt to mixing bowl.
- Knead the dough for 5–10 minutes.
Rise the dough
- Cover the mixing bowl with plastic wrap.
- Let rise.
Let dough stand
- Knead the dough briefly.
- Shape dough roughly into a ball.
- Cover dough with a towel.
- Let dough stand for 10 minutes.
- Shape the dough into a tight ball.
- Line a Dutch oven with parchment paper.
- Put the dough in the center of the pot.
- Put the lid on the pot.
- Let dough rise again.
- Preheat the oven to 450°F.
- Rub ½ tablespoon canola oil over the surface of the dough.
- Score the bread.
- Sprinkle the dough with ⅛ teaspoon table salt.
- Put the lid on the Dutch oven.
- Place Dutch oven in the oven.
- Bake for 30–60 minutes.
Finish browning the bread
- Remove the lid to the Dutch oven.
- Reduce the oven temperature to 375°F.
- Bake the bread until nicely browned and cooked through.
- Let the bread rest on a wire rack for about 30 minutes.


One breast cancer prevention is a healthy diet. An estimated one out of three cases of breast cancer due to dietary factors. A good diet that will help maintain your immune system and this is the most effective disease prevention. Although not yet known of the foods that can cure cancer, eating certain foods and reducing certain other foods can be a precautionary measure.
Foods rich in fiber, can help reduce levels of prolactin and estrogen, possibly by attaching themselves to these hormones and then throw it out of the body. This can further suppress the phase of carcinogenesis (cancer formation). In addition, reducing saturated fat foods to reduce risk. Soy beans and soy products without fermented to inhibit tumor growth.
Vegetables rich in vitamin A, like carrots, squash, sweet potatoes, and leafy vegetables, dark green like spinach, kale and mustard greens,may be able to help . Vitamin A prevents the formation of cancer-causing mutations. While fruits and vegetables rich in vitamin C reduce the risk of breast cancer.


LOCAL URBAN FARMING
We are thrilled to partner with Sharayah Davis and Girls Inc. Bare Roots is currently funding the revitalization of a greenhouse and urban farming program. We want to encourage schools to schedule field trips to the restaurant, and the farms that support Bare Roots. We want to kids to see first hand how we use our raised beds in the back of the restaurants, and how we use that produce on our menu. More than anything we want to help educate kids at a young age about healthy eating, and how easy it is to grow your own food in a small space. Projects and partnerships like this help do just that in our community.
Through a Bare Roots partnership with Sharayah Davis, we have been able to see a new urban farm grow within our community. Elijah’s Farm is located next to Cascade Hills Church in Columbus, and is currently growing everything from kale to carrots. Bare Roots is proud to be purchaser of produce from Elijah’s Farm. With the help of Toya Tate, Georgia Organics, the Columbus Food Oasis and numerous community members, Elijah’s Farm saw its first harvest in the Summer of 2017. Sharayah and Toya hope to lead the charge and put Columbus on the map as a self-sustaining city that produces it’s own local and organic fruits and vegetables. They encourage Columbus residents to use this farm as an example and a resource from which to start their own farms, gardens, and foster a community around local, fresh, and healthy food.


New evidence in animal studies suggests that regularly eating fried, browned or burnt foods—such as French fries or toast—may increase the risk of cancer, a British government agency said today.
The link between fries and disease isn't new, but the U.K. Food Standards Agency (FSA) has found that acrylamide, a substance produced when starchy foods are heated at high temperatures, has been linked to cancer in animals. The FSA suggest people cook foods at lower temperatures and aim for a more golden color, rather than crispy brown, Reuters reports.
"The scientific consensus is that acrylamide has the potential to cause cancer in humans," the FSA warned. "As a general rule of thumb, aim for a golden yellow color or lighter when frying, baking, toasting or roasting starchy foods like potatoes, root vegetables and bread."


The Best and Worst Foods for Healthy Teeth
Teeth are one of the most important parts of our bodies. We tend to neglect our teeth in favour of pampering our faces. The health of our mouths is directly connected to the health of the rest of our bodies. We often eat foods that may help us stay in good shape or lose some weight, but how often do you hear people saying they eat certain foods to keep their teeth healthy. Believe it or not, some foods help keep your teeth and mouth healthy, while others can have a negative impact. Your trusted SE Calgary dentist presents you The Best and Worst Foods for Healthy Teeth!
Here are the top 7 foods to keep your teeth healthy:
1. Cheese: If you are a cheese lover, that tasty snack just got even better! A study published in the May/June 2014 edition of General Dentistry, the journal of the American Academy of General Dentistry, reported at EurekAlert! found that eating cheese raised the pH in the subjects’ mouths and reduced the risk of tooth decay. Theories maintain that the chewing required to eat cheese increases the amount of saliva in the mouth. Calcium and protein, nutrients that strengthen tooth enamel, are also contained in cheese.
2. Yogurt: Similar to cheese, yogurt contains calcium and protein which not only makes for a healthy snack, but helps strengthen your teeth. Your local dentist in Calgary, SE also says that the probiotics found in yogurt, provide good bacteria that fight the bad bacteria and help gums stay healthy.
3. Leafy greens: This one probably comes as no surprise. They’re packed with vitamins and minerals as well as calcium. Greens also contain folic acid, a type of vitamin B that has a variety of health benefits including possibly treating gum disease in pregnant women.
4. Apples: The chewing required to eat an apple produces a ton of saliva, which washes away bad bacteria and excess food particles. The fibrous material of apples also stimulates the gums.
5. Carrots: Similar to apples, carrots are jammed with fiber. Saliva production is increased while eating some raw carrots, which helps prevent cavities.
6. Celery: Celery acts as a toothbrush! Although it may be annoying dealing with the strings, blandness, and watery flavour, celery scrapes food particles and bacteria away from teeth. Celery also contains vitamins A and C, nutrients, which keep your gums healthy.
7. Almonds: Almonds are a great source of calcium and protein but are low in sugar.
Here are 7 of the worst foods for your teeth:
1. Citrus: While eating fruit is healthy for the rest of your body, too much citrus intake may cause breakdown of enamel, making teeth more susceptible to decay. As your Calgary dentist also notes, citrus juices can also irritate mouth sores.
2. Coffee: Coffee in its natural form can be a healthy beverage choice. However, most people take sugar with their coffee and transform it into a nightmare for teeth. Caffeinated coffee can also dry out your mouth, which can lead to cavities. Frequent visits to the coffee shop can also result in stained teeth.
3. Sticky foods: Despite dried fruit being a healthy snack, it can have a devastating effect on your teeth. Sticky foods tend to stay on your teeth longer, and if not attended to, can cause several oral problems.
4. Crunchy foods: Things like potato chips are a danger to your teeth. They contain starch, which has a tendency to get stuck in your teeth.
5. Soda: This one comes down to simply sugar content. Enough said.
6. Alcohol: Alcohol consumption can cause dehydration and dry mouth, which can lead to cavities. Heavy alcohol use also can increase your risk of mouth cancer.
7. Sports drinks: Like soda, many sports drinks are jammed with sugar. Just be careful to read the ingredients before you dive into your favourite sports drink.


Perilla leaf cookies are a herbaceous plant in the family Labiate, distributed in Southeast Asia, India, China, Korea, and Japan, and has long been cultivated in Korea with sesame seeds during the Unified Silla Period (Lee Seong-woo 1978). In oriental medicine, it is known to be used for the detoxification of tonic, digestion, chungdok, and the detoxification of sound bells and lacquer (Lim SU et al. 1994).
In Korea, leaf perilla seed varieties have been developed to produce only perilla seeds and leaves for seedling depending on their use, enabling production throughout the year (Choi YH and Han JS 2001). Because of the unique flavor and taste of the leaf itself, perilla leaves are popular in Korea with lettuce leaves when eating meat, and are often used as food or spices such as perilla leaf kimchi, fried food, and vegetables. Purified oil extracted from perilla leaves is also used as a spice for sauces, snacks, toothpaste, and has strong preservative power (Hong YP et al. 1986, Han HS et al. 2004), and contains several types of flavonoids and anthocyanin pigments known to be effective in preventing aging. Kang R et al. (1992) also isolated 21 types of perilla aldehyde, limonene, β-caryophyllene, α-bergamotene, and linalool, of which perilla aldehyde accounted for 74% and limonene accounted for 87% of the total. Perilla leaves are known to contain minerals such as calcium, iron, phosphorus, and magnesium, and plant nutrients such as vitamins A, C, beta carotene, tyrosine, lysine, and linolenic acid. The known physiological activity of perilla leaves is antioxidant (Chung IM et al., Jung M et al.), anti-allergic (Makino T et al. 2003), anti-inflammatory (Uda H et al.), and anti-inflammatory effects of methanol extracts (Lee K et al. 1993). and Peroxynitrite erosive activity (Kim JY et al. 2007), antimicrobial and oral flat surface cancer (KB) cell proliferation inhibition effects (Jo MJ and Min KJ 2007) on oral disease causative bacteria have been reported. Health-oriented food development is actively underway due to the growing interest in the health of the public, and functional aspects for maintaining health are also considered in preference foods. Among confectionery products, cookies belong to dried snacks and have excellent storage due to their low microbial deflection, and are popular as the main snacks for children, women, and the elderly (KoYJ and Joo NM 2005). Recently, studies have been carried out to add healthy ingredients to cookies, such as garlic (Lee JS and Jeong SS 2009), strawberry powder (Lee JH and Ko JC 2009), and leaf powder (Han IH et al. 2007), and lotus leaf powder (Kim GS and Park GS) However, perilla leaves have only been partially researched on nutritional, aromatic, and physiological activities, and there has been no development and research of cookies on processed products such as cookies, rice cakes, and beverages. Therefore, as part of the development of functional foods, this study attempted to develop functional cookies with an excellent taste and quality by proving antioxidant activity and investigating quality characteristics by manufacturing perilla leaf handmade cookies-수제쿠키 with perilla leaf powder, which is known to be physiological.
- Material and Method
1) Perilla leaves were harvested in Geumsan-gun, Chungcheongnam-do in August 2008 and freeze-dried (TD5508 Freeze dryer, Co., LTD, Seoul, Korea) for 72 hours, crushed with a grinder, and stored in a polyethylene bag at -40℃. The flour and sugar were purchased and used by CJ CheilJedang Co., Ltd., Seoul Milk for butter, and refined salt for salt. Reagents such as 1,1-diphenyl-1-picrylhydrazyl (DPPH), Folin & Ciocalteau reagents, and garlic acid used Sigma Chemical Co (USA), and others used Grade 1 reagents.
2) Cookies were manufactured by Lee JS and Jeong SS (2009) based on preliminary experiments and preliminary sensuality evaluations, and the 7% added cookies were not bad but were excluded because they were too dark in color and were made of soft type with Table 1 ingredient combination. The measured butter, sugar, and salt were added to the kneader (Model K5SS, Kitchen Aid Co., Joseph, Michigan, USA) to operate in two stages, and then mixed for five minutes with a small number of eggshells. Add sifted peppermint and perilla leaf powder, then put them in the refrigerator (R-B144GD, LG Electronics, and Korea) for an hour. After making the dough 5 mm thick, molded it into a circular cookie mold with a diameter of 40 mm and baked it in a 170° oven (G-501P, LG, Korea) for 12 minutes. The finished cookie was cooled for an hour at room temperature before being used as a sample.
3) Measure the total phenol compound and antioxidant activity of perilla leaf 1) Add 99 mL of ethanol powder to 20°C and 20 times the amount of liquid extracted from Jeio Tech, Korea.


Lemon trees are a popular choice among home gardeners due to their fragrant blossoms, evergreen foliage, and of course, their delicious fruit. However, if you’re a new lemon tree owner, you may be wondering just how long it takes for your tree to bear fruit.
How Long Before Lemon Tree Bears Fruit?
Lemon trees typically begin bearing fruit between 3 to 5 years after planting, depending on factors like tree health, growing conditions, and the specific variety of lemon tree.
During these initial years, the tree is focused on establishing its root system and developing a strong structure for future fruit production. Proper care, including fertilization, watering, and pest control, will help promote healthy growth and fruit production.
Some dwarf lemon trees and grafted varieties may bear fruit sooner, sometimes as early as 2 years after planting. However, patience is key, as it may take longer for certain trees to reach their full fruit-bearing potential. Regular pruning and maintenance will also contribute to the overall health and fruiting capability of a lemon tree.
When Do Lemon Trees Start Producing Fruit?
Lemon trees usually start producing fruit in the spring and continue throughout the summer months, with the majority of fruit maturing in the winter. The exact timing of fruit production can vary based on factors such as the climate, location, and the specific lemon tree variety.
In warmer climates, lemon trees may produce fruit year-round, while cooler climates may have a more defined growing season. It’s important to note that fruit production is largely influenced by environmental factors, and some trees may take longer to start producing fruit depending on their growing conditions.
Providing adequate sunlight, water, and nutrients will give your lemon tree the best chance at successful fruit production.
Is It Normal For A Lemon Tree Not To Bear Fruit For The First Few Years?
Yes, it is normal for a lemon tree not to bear fruit for the first few years after planting. During this initial growth phase, the tree is focusing on establishing a strong root system and developing the structural framework necessary to support future fruit production. In these early years, it is crucial to provide the tree with proper care, including adequate water, sunlight, and nutrients.
While some dwarf or grafted lemon tree varieties may produce fruit earlier, it is not uncommon for lemon trees to take 3 to 5 years, or sometimes even longer, to begin bearing fruit. Patience and consistent care during these early years will eventually be rewarded with a fruit-producing tree.
How Can I Encourage My Lemon Tree To Bear Fruit?
To encourage your lemon tree to bear fruit, provide it with optimal growing conditions and proper care. Ensure your tree receives at least 6 to 8 hours of sunlight daily, as this is crucial for photosynthesis and fruit production.
Regular watering and well-draining soil will help maintain consistent soil moisture, which is important for the overall health and fruiting capability of the tree. Fertilize your lemon tree with a balanced, citrus-specific fertilizer to provide essential nutrients for growth and fruit production.
Prune your tree annually, removing dead or weak branches and maintaining an open canopy for sunlight penetration and air circulation. Finally, monitor for pests and diseases and address them promptly to maintain a healthy, fruit-bearing tree.
What Is The Best Age For A Lemon Tree To Bear Fruit?
The best age for a lemon tree to bear fruit is typically between 3 to 5 years, when the tree has had enough time to establish a strong root system and develop the structural framework necessary for fruit production. However, this timeline can vary depending on factors such as tree health, growing conditions, and the specific variety of lemon tree.
Some dwarf or grafted varieties may bear fruit as early as 2 years after planting, while other trees may take longer to reach their full fruit-bearing potential. Providing optimal care during the tree’s early years will help ensure the tree is ready to produce fruit when it reaches the appropriate age.
How Long Does It Take For A Meyer Lemon Tree To Bear Fruit?
Meyer lemon trees, a popular variety known for their sweet, thin-skinned fruit, typically begin bearing fruit within 2 to 3 years after planting. This relatively quick fruit production is due to their nature as a dwarf variety, which allows them to mature more rapidly than standard lemon trees.
Meyer lemon trees are well-suited for container gardening, which may also contribute to their earlier fruiting. As with other lemon tree varieties, providing proper care, including adequate sunlight, consistent watering, and a well-balanced fertilizer, will help promote healthy growth and fruit production.
Although Meyer lemon trees may bear fruit more quickly than other varieties, it’s important to remember that environmental factors and individual tree health can still influence the exact timeline of fruit production.
Should I Prune My Lemon Tree To Encourage Fruiting?
Yes, pruning your lemon tree can encourage fruiting by promoting a healthy, well-structured tree. Pruning should be done annually, typically in late winter or early spring before new growth begins. Focus on removing dead, diseased, or weak branches, as well as any branches that cross or rub against each other.
Maintaining an open canopy will allow sunlight to penetrate and promote air circulation, both of which are essential for fruit production. Additionally, pruning helps to maintain a manageable size and shape for your lemon tree, particularly if it is grown in a container or a limited space. However, avoid over-pruning, as excessive removal of foliage can stress the tree and negatively impact fruit production.
How Often Do Lemon Trees Bear Fruit?
Lemon trees, particularly those in warmer climates, can bear fruit year-round, with the majority of fruit maturing in the winter months. However, the frequency of fruit production can be influenced by factors such as climate, location, and the specific variety of lemon tree.
In cooler climates, lemon trees may have a more defined growing season with fruit production occurring primarily in the spring and summer months. Proper care, including providing adequate sunlight, water, and nutrients, will give your lemon tree the best chance at consistent fruit production. Regular pruning and pest control will also contribute to the overall health and fruiting capability of the tree.
How Much Sunlight Does A Lemon Tree Need To Bear Fruit?
Lemon trees require at least 6 to 8 hours of direct sunlight daily to promote healthy growth and fruit production. Sunlight is crucial for photosynthesis, which provides the tree with the energy it needs to grow and produce fruit. If your lemon tree is not receiving enough sunlight, it may struggle to produce fruit or have a reduced fruit yield.
When planting a lemon tree in the ground or choosing a location for a potted tree, select a sunny spot with good drainage to ensure the tree receives the necessary sunlight for optimal fruit production. In regions with limited sunlight, particularly during the winter months, consider using supplemental lighting, such as grow lights, to provide additional light for your lemon tree.
How Do I Know When My Lemon Tree Is Ready To Bear Fruit?
Determining when your lemon tree is ready to bear fruit depends on factors such as tree age, overall health, and growing conditions. Generally, a lemon tree will begin to bear fruit between 3 to 5 years of age, although some dwarf and grafted varieties may produce fruit sooner.
Monitor your tree for signs of healthy growth, such as strong branching, an open canopy, and dark green leaves, which indicate that the tree is developing the necessary structure to support fruit production.
Additionally, ensure that your tree receives adequate sunlight, water, and nutrients, as these factors contribute to its overall health and fruiting capability. Patience is key, as some trees may take longer to reach their full fruit-bearing potential depending on individual circumstances.


Ahead of the 1st Test between India and New Zealand in Kanpur, a controversy was roving all over the cricket world regarding the dietary recommendations for the Indian team. That rumour has erupted stating that all Indian players are only allowed to eat ‘halal’ meat. And this topic soon became a huge subject of debate on social media and New channels. Here is all about what Arun Dhumal Opens Upon ‘Halal’ meat row.
Arun Dhumal Opens Upon ‘Halal’ meat row
Rumours were stating that players are instructed to eat only beef and pork in any manner – While other categories of meat should only be allowed in “Halal” Form.
And after a lot of false circulations, the BCCI has decided to break the silence and their treasurer Mr Arun Dhumal said that – ” BCCI has no role to play in the matter as food choices always remain as per the individual’s preference”.
Dhumal said – “This (diet plan) has never been discussed and will not be enforced. I don’t know when this decision was taken or if it was. As far as I know, we never issued any guidelines related to diet plans. As far as food habits are concerned, it is the individual choice of players, BCCI has no role in it,”
He has also added – “This ‘halal’ thing may have happened on any player’s feedback at some point in time. For example, if a player says he doesn’t eat beef and if a foreign team comes then the food should not be mixed. This halal issue has never been brought to BCCI’s attention,”
Speaking further about the topic, he said that the board never recommends Indian players about what their food preferences should be. What kind of food they want to eat, in fact, always remains the individual’s choice, be it non-vegetarian or vegetarian.
He has concluded by saying – “The BCCI doesn’t advise any of its players what to eat and what not to eat. Players are free to choose their own food. Whether they want to be vegetarian, it’s their choice, whether they want to be vegan, it’s their choice, whether they want to be non-vegetarian, it’s their choice.”


Community Supported Agriculture
Terra Bella Family Farm in Pleasanton offers a Community Supported Agriculture (CSA) program that allows you to buy a share at the beginning of the season in exchange for fresh produce weekly for 22 weeks during the summer. They are even offering an egg CSA with a dozen cage free, organic eggs for only $6.
This is a great opportunity to support local, organic agriculture and the chance to start your new paleo diet (I mean continue the one you are already strictly adhering to, right? …RIGHT!) on the right foot.


USER INTERFACE & USER EXPERIENCE DESIGN // DEVELOPMENT
Maria Empanada is a local, fast-casual empanada restaurant that exploded in Denver after owner Lorena Cantarovici was named Colorado’s Small Business Owner of the Year in 2017. The restaurant now boasts five locations, with another five to come.
The restaurant was opening its second location in a suburb, many years after its flagship in the center of town, and they needed the new neighborhood to know they’d arrived.
After several years of owning only one location, with no concrete visions of scaling, their website had always been threadbare, with next to no intentional customer experience.
After working to better understand the restaurant’s vision for expansion in the future, PlusOne built a website that was easily navigable, providing all the pertinent information that customers needed, to include hours, location, menu items, catering information, news, and reviews.
Being in a completely new neighborhood, known for its business parks, was very different for the owners of Maria Empanada, who had been used to busy local foot traffic at their uptown location.
Flanked on either side by well-known coffee and hamburger names, they needed a website that established them as a real restaurant player for breakfast and lunch. The website would need to be clean, professional, easy to navigate, and provide all the information busy professionals need to determine their coffee, meeting, or lunch spot.
The final website possessed both clarity and professionalism, helping Maria Empanada stand out among the established names in their new area. Customers could learn about what empanada fare was, look at mouth-watering food photos, and know where to place office catering orders. The redesign contributed to the restaurant’s eventual VC investment that will establish several new locations in the coming years.


Dinner for Pick Up
The Faculty Center is pleased to offer our weekly dinner menu for pick up, Tuesday through Friday from 5:00PM—7:30PM. You probably already know that you can order our sandwich menu to go—now you can have dinner to go, too!
The $25 prix fixe meal includes three courses - your choice of a starter, a main course, and a dessert. Please send your orders no later than 6:00PM. Enjoy your meal!
Individual Courses may be ordered from our regular dinner menu. Click here for our regular menu. Please email us at firstname.lastname@example.org with your order, pick up time, and member ID.
You can now order Kids Meals as well! Contact us at email@example.com or by phone at 310-825-0877 for more information.
1. Soup of the Day
2. Mixed Greens House Salad
with field greens, cucumber, tomato, red onion, and lemon dressing
1. Roasted Half Chicken
with French lentil ragout
2. Grilled Scottish Salmon Filet
with vegetable quinoa, saffron beurre blanc
3.Portobello Mushroom Ravioli
with pesto cream sauce, sundried tomatoes, parmesan cheese


Nutrition Tips For Healthy Pregnancy Every Woman Need To Know
1. Omega-3 fatty acids:
These are essential for the neurological and early visual development of your baby and for making breast milk after birth.
Aim for two weekly servings of cold water fish such as salmon, tuna, sardines, herring, or anchovies. Sardines are widely considered the safest and most sustainable fish to eat, while seaweed is a rich vegetarian source of Omega-3s.
2. Abstain from alcohol:
No amount is safe for the baby.
3. Reduce Caffeine Intake:
Cut down on caffeine, which has been linked to a higher risk of miscarriage and can interfere with iron absorption.
4. Reduce Your Meal Quantity:
Eat smaller, more frequent meals rather than a few large ones. This will help prevent and reduce morning sickness and heartburn.
5. Be cautious about foods that may be harmful to pregnant women:
These include soft cheeses, sushi, deli meats, raw sprouts, and fish such as albacore tuna, swordfish, tilefish, and king mackerel that contain high levels of mercury.
6. High quality protein is also important to your baby’s developing brain and nervous system. Opt for high-quality protein from fish, poultry, dairy, and plant-based protein sources rather than relying on just red meat.
Stay Safe and stay healthy.
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Photo Copyright by Michael Easton
The following is a small selection of the many articles written at the time of the release of Dr. Easton's paper on the contaminant levels in farmed salmon. This research subsequently had a profound effect on the marketing and production of farmed salmon.
Farmed salmon study raises cancer questions
by Frank Fuller
The Anchorage Press. July 26 - August 1, 2001 / Vol. 10, Ed. 30
When almost two million tons of salmon are caught and eaten in the world each year — over half from salmon farms — how can anyone generalize their condition from an analysis of 18 salmon?
These 18 salmon are the center of a controversy that began in England last winter and spread to Canada after two studies found that farm salmon had up to 10 times more polychlorinated biphenyls (PCBs) in their fat than wild salmon.
PCBs are chemical compounds that, although banned in the U.S. since 1979, do not break down easily and remain in the environment indefinitely. When eaten, they are generally stored in fatty tissue, can cause developmental abnormalities and are considered "probable human carcinogens."
Dr. Miriam Jacobs of the University of Surrey in England conducted the first look into farmed salmon in conjunction with the U.S. Environmental Protection Agency. Her study, published last year, analyzed 10 fish from Scottish fish farms and the wild. It found high levels of toxins, including PCBs, in all the fish, but she could not generalize a conclusion from the small number of fish sampled.
Dr. Michael Easton, president of International EcoGen, Inc. in British Columbia, did a second study using eight salmon, both wild and farmed. Easton found that farmed salmon contained up to 10 times more PCBs than wild salmon.
"The results of this study were so compelling that my funder was eager to get the material published," Easton said.
The study, commissioned by the David Suzuki Foundation — an environmental organization that has been highly critical of fish farming — will be published later this year in the journal Chemosphere.
The two studies were featured in a BBC documentary that was later shown on the CBC. The Canadian documentary led to a flurry of newspaper articles and letters to the editor in Europe and Canada. But the issue has been almost completely ignored in U.S. media.
"I think the primary problem is that these studies looked at very small samples, so the results should be characterized as preliminary," said Dr. Rebecca Goldburg, a senior scientist with Environmental Defense who studies food production issues. She did not dismiss the results as aberrations or as incorrect, however, and added that these results demonstrate the need for further, more detailed studies. "It is probably premature to draw sweeping conclusions," she said.
Dr. Easton admitted that the sample size was troublesome. "The only controversial issue might be the sample size," he said. "We used one of the world’s leading labs in determining the level of contaminants. So the analytical chemistry is above reproach. We actually used as many samples as the Canadian food inspection agency uses to determine whether samples of the fish are safe. So the sample size is no different from what the government itself uses."
He added that they are planning another study to look at this issue in more depth.
The president of the B.C. Salmon Farmers Association, however, has been leading the charge against these studies.
"The British documentary takes things up a notch when it asserts that consumers could be exposed to dangerous levels of toxins by eating farm salmon. The basis for this serious accusation is so thin as to be virtually non-existent, but is presented in a manner clearly designed to maximize public alarm," says Anne McMullin, a spokesperson for B.C. Salmon Farmers Association.
McMullin has been critical of the design of Easton’s study. In a letter to the editor of the Vancouver Sun, she wrote that the study has not been peer-reviewed or published and that Dr. Jacobs called claims of high levels of PCBs in farm fish "nonsense."
Those who stand by the studies report that salmon feed seems to be the main culprit behind the contaminated fish. "The European Union last November released a study in which [they] looked at dioxins and PCBs in feedstuff for animals — not just fish, all animals — and the feedstuff that was by far the most contaminated were fishmeal and fish oil, which are constituents of salmon feed," Dr. Goldburg said.
Salmon feed comes from fish high in oil, such as anchovies. Up to three pounds of such fish are needed for farm salmon to gain one pound. PCBs and other pollutants like pesticides and dioxins accumulate in fatty tissue and are passed on to animals that ingest that fat. A predator like salmon accumulates more PCBs in its fat than fish lower in the food chain.
"At least one rationale for believing that farmed salmon could have higher levels of toxins than wild salmon is that they are fed a diet very high in fish oil. The result is a fatty product and potentially one that could be somewhat higher in toxins than wild salmon, which still eat fish but maybe not with the same oil content as farmed salmon."
Adding to this controversy are studies that show farmed salmon to be up to four times fatter than wild salmon, which would enable them to store even more toxins. One, by Dr. Jacobs, will be published soon.
Different health agencies suggest various safety levels for toxins in food, so guidelines differ from country to country. The lowest levels are currently the World Health Organization’s guidelines.
"If we look at levels set recently, like the WHO levels, we discover that you couldn’t even eat one portion of the Scottish farmed salmon a week and not exceed the WHO levels," Dr. Easton said. "In Canada, you shouldn’t eat more than one portion a week of the farmed salmon." The PCBs found in these studies fall below FDA guidelines.
BC salmon farmers, however, insist that fish in general and salmon in particular remain nutritious, and that nutritionists continue to recommend two to three servings of fish a week in a healthy diet.
"Food experts around the world recognize salmon, farmed or wild, as a nutritious source of food protein, with a number of health benefits associated with high levels of omega-3 fatty acids. Regular consumption has been shown to reduce rates of heart disease, stroke, high blood pressure, depression, Alzheimer’s Disease, childhood asthma, among other conditions," she wrote.
Farmed salmon account for about 55 percent of the salmon consumed in the U.S. Most farmed salmon come from Canada and Chile, although European farms are an increasing source.
|Toxins, fat content higher in
farmed salmon, studies say
Yvonne Zacharias Vancouver Sun - July 21, 2001
That mouth-watering pink salmon you have been throwing on the barbecue on warm summer nights might not be as good for you as you thought.
Two researchers, one local and one in Britain, have been stirring up a storm of controversy with their conclusions that farmed salmon has more concentrated levels of toxins than its natural, wild cousin. Now the British researcher, Miriam Jacobs, a nutritionist at the University of Surrey in Guildford, England, has poured more oil on the fire with new claims that the fat content in farmed salmon is as high as 20 per cent.
Given that British Columbia produces four times as much farmed salmon as the wild type, chances are it's the former you are grilling, particularly if it has the telltale marbled look. With no requirements for labeling, you might never know.
Figures on fat content offered by Canadian authorities vary, but the B.C. Salmon Farmers Association says a three-ounce serving of its members' product contains 11 grams of fat, compared with seven grams in the wild variety. A British authority quoted in the Sunday Times of London placed the fat content of most farmed fish in Britain at around 14 per cent, which is roughly the same as the Canadian farmed salmon which would have a fat content by weight of about 13 per cent.
By comparison, a three-ounce serving of chicken contains eight grams and pork loin 10 grams.
Anne McMullin, executive-director of the salmon farmers' association, pointed out that salmon, including the farmed variety, contains a heart-healthy kind of fat known as Omega-3, but here again, the water gets murky.
McMullin says a three-ounce serving of farmed salmon contains 1.8 grams of Omega-3 fatty acids while an equal portion of the wild variety contains only 1.5 grams. But Christina Burridge, managing director of the B.C. Salmon Marketing Council, says there is some debate over how much of the fat content in farmed salmon is of the Omega-3 variety.
"There is no definitive research on that," she said. "In fact, there is a fair amount of contradictory research."
The fat-content controversy comes as no surprise to Peter Tyedmers. The ecological economist, who has just graduated with his PhD from the University of British Columbia and who now works as a consulting researcher for the university's fish centre, has been studying what is fed to farmed fish.
As a way of increasing profits, he says, the industry has been steadily increasing the amount of fish oil in pellets fed to farmed fish, which are plumped up in cages sunk into the sea. The amount of fishmeal or protein has been steadily decreasing. When the industry started up, the pellets were only between five and nine per cent fish oil; now, they are between 20 and 25 per cent, he said.
Because the local industrial sea fishing industry cannot meet the demand for these pellets, Tyedmers said, much of the supply is coming from the South Pacific, China, Peru and the U.S.
As the fat content increases, so do toxins like polychlorinated byphenyls, pesticides and other chemicals that have been blamed for causing everything from cancer to decreased fertility in humans.
As Tyedmers explained, fat is friendly ground for them.
As another way of reducing costs, the salmon farmers' association admits its producers feed fish an additive called astaxanthin, giving it the tantalizing pink look native to its wild cousin, which gets that healthy glow naturally by eating algae and plankton.
The local stakes in the debate are huge. The industry has grown by leaps and bounds in B.C. since it started up in the mid-1980s and is poised for a major expansion this fall. Last year, farmed salmon was B.C.'s largest agricultural export and 3,400 people were employed in the industry.
This isn't the first time Jacobs has waded into these choppy waters. Nor is she alone. B.C. geneticist Michael Easton, who operates a company in North Vancouver that specializes in studying the genetic impact of contaminants, has also questioned the nutritional safety of farmed salmon in a two-year study partly funded by the ultra-green David Suzuki Foundation. Independently, but almost simultaneously, Jacobs and Easton managed to come up with a comparative snapshot of farmed and wild salmon that is troubling for health-conscious consumers and for the fish-farming industry.
In her initial study, Jacobs looked at 10 Scottish farmed salmon and two wild fish. She found harmful dioxin levels significantly higher in the former variety. So high, in fact, that eating just one 3.5-ounce portion would exceed the weekly maximum acceptable dose of dioxins in Britain.
In his soon-to-be-published study, Easton studied four farmed and four wild salmon. He found the levels of polychlorinated byphenals, pesticides like DDT and other toxic substances in farmed salmon were 10 times higher than the levels in the wild salmon.
The levels are still well within Canadian safety standards, he said in an interview, but come close to exceeding the World Health Organization's recommendation for tolerable daily intake. He noted that the WHO standards were upgraded in 1998 and argues that Health Canada's guidelines are too low.
"Typically, we look at these contaminants at very low levels for their impact because the genetic level of damage occurs are much lower levels than current regulations consider."
The implications of genetic damage are quite significant, he said, adding they include cancer and all sorts of other diseases that are becoming more prevalent. He said he would not eat farmed salmon.
"I consume quite a bit of salmon and it would be foolish to eat salmon that is so close to the WHO tolerable daily intake levels."
Everyone agrees that the small samples don't provide definitive data, but they are hardly comforting and raise enough concern to warrant a closer look.
The B.C. Salmon Marketing Council, with its "go wild" motto, has been promoting wild salmon, but the research is so spotty, Burridge said, it is impossible to claim that wild salmon is nutritionally superior.
"I'm absolutely convinced that wild salmon tastes better than any farmed salmon," she said. "I encourage people to eat wild salmon."
Dietitians in B.C. still recommend two to three servings of fish a week, with no distinction made between wild and farmed varieties, and Canadian Food Inspection Agency spokesman Susan Schenkeveld said tests of both wild and farmed salmon have not turned up evidence of excessive levels of contaminants. The agency hasn't compared levels in the two types.
McMullin was quick to pour water on Jacobs' earlier findings, noting that the researcher herself was upset with the way the British Broadcasting Corporation used her earlier research in a documentary aired last January that caused waves on both sides of the ocean and caused shares in the fish-farming industry in Britain to plummet.
At one point, the BBC, mixing up her findings with those of Easton, falsely attributed to her a statement that farmed salmon contained 10 times more toxic polychlorinated byphenals than wild salmon. The mistake was quickly corrected. In a news release issued by the university, Jacobs maintained, however, that her main point regarding high levels of persistent organic pollutants in farmed salmon was confirmed in both her and Easton's studies.
The nutrition issue joins a litany of environmental concerns over the growing presence of farm-fish cages in the ocean. There are concerns that waste from the farmed fish are creating pools of pollution around the cages and that escaped farmed Atlantic salmon, which have already been spotted by B.C. fishermen, will displace weakened stocks of the wild variety and give rise to new hybrid Frankenfish. Reputable scientists call its accidental release an act of "biological pollution."
They warn that farmed Atlantics will introduce diseases into West Coast waters where native species have no natural immunity and that drugs used to keep farm fish healthy might spawn antibiotic-resistant supergerms in the ocean. McMullin's association couldn't pinpoint the level of antibiotics fed to farmed fish, although it claims the amount is small and that antibiotics are administered only when the health of the fish is threatened.
B.C. commercial fishermen are complaining that the glut of farmed salmon on the market is driving prices so low they no longer cover their costs.
Initially regarded as a huge step down the path of progress at sea, fish farming is a billion-dollar business stretching from Norway to Chile. Over 20 years, world production of farmed salmon has grown from 5,500 tons a year to more than 660,000 tons, according to the World Wildlife Federation. It more than doubled between 1995 and 2000.
In B.C., McMullin said new regulations governing the industry should be in place by September.
"Then we will look at the second stage, which will be growth."
|WEDNESDAY JANUARY 03 2001|
|Farmed salmon may be 'polluted'|
Farmed salmon can contain up to ten times the amounts of pollutants - including pesticides and chemicals - as are normally found in wild salmon, according to research.
Growing concern about the findings has prompted the World Health Organisation to cut its guidelines on the recommended intake of salmon to a tenth of the previous figure.
Details of the study, which will be disclosed in a BBC2 programme on Sunday evening, show that the farmed fish industry is the fastest growing food sector in the world, and that salmon farming is a production success story.
But the programme claims that the industry has had a catastrophic impact on populations of the wild salmon near the farms.
Apart from spreading parasites and poisoning local marine life, farmed salmon were escaping into the wild and upsetting the genetic make-up of the wild salmon.
Although farmed salmon contains health-enhancing fatty acids, the programme uncovers evidence that farmed salmon may themselves be contaminated with toxins which have implications for human health.
Of the 95 million tonnes of fish trawled worldwide, about one third is not for human consumption but used to make fish oil or meal for livestock.
Dr Michael Easton, who recently carried out a pilot study for Canada's David Suzuki Foundation, told the programme: “The results were very very clear - farmed fish appeared to have a much higher level of contamination and in wild fish the difference was extremely noticeable."
He said the problem lay in the food fed to captive salmon, which was made from species trawled from the world's oceans and concentrated into pellets. The minute traces of toxins are multiplied into a more significant dose.


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Welcome to TACO TEQUILA
Real Mexican Food by Real Mexicans
Lunch Specials Served Daily Monday through Friday!
Welcome To Our Restaurant
We cordially invite you to Taco Tequila, a Taqueria at 174 Main Street Norwalk, CT. Our years of experience in the food services industry has finally resulted in a beautiful location with the freshest ingredients. We are proud to be a part of this amazing community.
Discover Our Food Truck
We are hitting the road! Taco Tequila is proud to offer a full service food truck featuring our menu. Enjoy our delicious tacos, burritos, nachos and bowls at any party, catered meeting or special event. Let us bring the authentic Mexican cuisine to you!
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