There’s been a long-standing debate about which diets are best for your heart health. But, for the first time ever, experts with the American Heart Association have ranked the top 10 diets in the US based on how well they meet heart-healthy guidelines. Their goal was to help provide some clarity to both those inside the medical profession and beyond about which popular diets are the best for promoting heart health.
Continue reading below as we explore the diets the AHA recommends and the reasoning behind their rankings.
Which Are the Most Heart-Healthy Diets?
According to the AHA, these are the most heart-healthy popular diets in the US:
- DASH-style eating
- Mediterranean-style diet
- Pescatarian diet
- Vegetarian diet (including eggs & dairy)
These four eating styles were ranked in the top tier of heart-healthy diets by AHA experts, with the DASH-style eating plan receiving a perfect score based on their criteria. They found that these diets each offer flexible food options and a wide variety of foods to choose from, in addition to other heart-healthy attributes like being low in salt, added sugar, alcohol, and processed foods.
Plus, these Tier 1 diets are deemed more heart-healthy than others by incorporating whole grains, legumes, non-starchy vegetables, fruits, seafood, lean poultry, and meats, low-fat or fat-free dairy products, and plant-based proteins.
Professor of Medicine at Stanford University, Christopher D. Gardner, Ph.D., FAHA, was the chair of the writing committee for this new statement, explaining:
“If implemented as intended, the top-tier dietary patterns align best with the American Heart Association’s guidance and may be adapted to respect cultural practices, food preferences, and budgets to enable people to always eat this way, for the long term.”
Following behind were Tier 2 diets, which include:
- Vegan diet
- Low-fat diet
These diets’ emphasis on eating fruits, vegetables, whole grains, legumes, and nuts earned them a higher ranking. However, the experts determined the restrictions on these diet patterns, particularly vegan diets, may make them more difficult to follow over the long term, among other reasons. Plus, the AHA’s guidance on replacing saturated fats with mono- and polyunsaturated fats may be overlooked in low-fat diets that treat all fats the same.
Which Diets Aren’t as Heart-Healthy?
On the lower end of the AHA’s rankings are Tier 3 and 4 diets. Here is a summary of their Tier 3 diets that have low to moderate alignment with AHA heart-healthy guidelines:
- Very low-fat diet
- Low-carb diet
They explain that though these diets can help slow the progression of fatty artery build-up, aid in weight loss, and support better blood pressure, blood sugar, and cholesterol, they both restrict certain food groups that the Association recommends. This includes the restriction of nuts and healthy plant oils in the very low-fat diet plan and the fact that low-carb diets restrict fruits, grains, and legumes, among other factors.
The Tier 4 diets that scored the lowest on the AHA’s criteria for meeting heart-healthy guidelines include:
- Paleolithic diet
- Ketogenic diet
Heart experts make it clear that these diets may help with weight loss, but they align poorly with AHA dietary guidelines for long-term heart health. Specifically, they explain that diets containing high levels of unhealthy oils and saturated fats and low levels of fiber, like keto and paleo, can result in a higher risk of heart disease–despite possible weight loss benefits in the short term.
A big part of the AHA’s rankings of these diets was the sustainability to promote good heart health and weight loss over a person’s lifespan. They point out that even though each of these diets can offer short-term benefits, the diets they ranked highest are the most aligned with their heart-healthy guidelines and offer more flexibility and food options that make it easier for people to follow year after year.


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by `A Great American Cook' by the `legendary' chef and restaurateur, Jonathan Waxman has been long awaited, at least by me, for about as long as I have been familiar with cookery books and more specifically the background of celebrity chef, Bobby Flay, who provides a blurb on the well-known fact that Waxman was `My number one mentor'.
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Valentine's Sweet Treat Boxes
Local orders Only! Available for pickup on Friday February 10th. Also available for pick-up and delivery on Saturday February 11th. Time blocks will be communicated via email after order is placed. FREE pick-up enter code- PICKUP23 at check out.
These wonderful, sweet treat boxes come in four themed valentine colors of Red and White, Purple Passion, Blue in Love, and Joyful Green.
You will enjoy dipped pretzels, cake popsicles, and gourmet petite chocolate bites.
Cake popsicles: Come with Strawberry, Chocolate, and White Cake
Gourmet Petite Chocolate bites: come in a variety of flavors: Keylime, Orange Cream, Strawberry shortcake.


Eat more food and lose more fat
or to be more accurate, EAT MORE PROTEIN, LOSE MORE FAT. SIMPLE!!!!
Ok dudes, here’s the low down.
So most people know that guys and girls that train in the gym drink protein shakes and eat protein to “build bigger muscles,” yeah… Well this is a broad statement but mostly true.
Keeping the information fitness and exercise nutrition relevant, proteins job in the body is to repair, regrow and regenerate tissue from muscle, organs and connective tissue. So it is fairly obvious why someone looking to gain increased muscle mass would want to consume as much protein as they can. But why is it relevant to someone wanting to lose stored body fat?
1 pound of body fat burns approximately 3-4 calories per hour. Where as 1 pound of muscle tissue burns in the region of 13-14 calories per hour. Therefore, the more lean muscle tissue you have the more efficient you will be at using fat as a fuel source.
Having a high protein diet and eating less calories than your body requires to sustain its current weight will result in fat loss.
Think of it like this, your lean tissue is the fire inside your body and everything else is fuel. Grow the fire and it will automatically need to burn more fuel. Now, increase the fire and the fuel source (by eating more calories and protein than we need to consume). We stay the same body composition, so our lean tissue to fat ratio is the same, we are just larger. This is ideal for bodybuilders (off season), performance athletes and sports performers who require more power, strength, speed and are not needing to be in weight categories.
BUT… if we are looking to manipulate our body composition in favour of fat loss we must eat less fuel than we need (not by a lot) but focus our eating to supporting the fire as best we can as this will use all the fuel.
Remember- it takes 20% more energy to break down protein than it does carbohydrate. So you are increasing your bodies digestion effort and using a lot more effort just by eating protein cialis wo kaufen.
Fat loss with protein in a nutshell
• Find out how many calories your body requires per day
• -500 calories
• Eat the minimum of 1gram of protein per pound (lb) of body weight
• Increase your good fats
• Keep carbs lower and wholemeal (brown)
High protein for fat loss, told you…. Simple
GRIND HARD FITNESS GUYS ‘N’ GALS – DESTROYING FAT!!!!
Eat more food and lose more fat! Keep up the Grind guys,
Coach Chris McClarence


Food Presentation is Most essential
Food presentation is a art. It can show our wealth and power. Food can be very taste. but, if you can’t present it well to your customers. You will be fail. Why? presentation is very important. The way the food looks on the plate is what tempts our eyes and makes you want to taste it.
imagine, How your room looks when it’s messy or dirty. Do you interest to stay there?. No. Ok ,If it is clean Now ? yes It is pretty. We like it. The same ingredients, different results. It is true with food presentation. Now You must think about. how you arrange it on the table.
No matter how delicious foods are, If it is served on a dirty plate, you will definitely not be tempted to taste it. Remember, Keep all foods plates are sparkling clean.
Arrange your food presentation according to occasion
According to your occasion, make your plate presentation. If you are preparing a kids party, choose fun & colorful food presentations that will make them want to eat. They are most prefer to enjoy ” Fun” designs. But They doesn’t like most serious and traditional presentations.
Balancing variety and contrast
It is good to have a variety of textures on the plate. how these textures are combined is just as important. sure to choose suitable textures for this.
Garnish or no garnish
This is a great question for food presentation. There is food that would look un – interesting without garnishing. You can Take our beef tenderloin with carrot gratin. It looks great with the added garnishes. It bring a pop of color to the plate.
You can matching portion size with plate size. It is important rule of food presentation. If you use, too small plate for the food portion,
it will look overcrowded. Its will look messy. If you use a small portion on too large a plate will look sparse.
Remember, never serve hot foods on cold plates. You can follow this rules now.


- We provide a sense of community.
Often in a suburban area, dietary options can seem very limited and people may often feel isolated, especially if they are living alone, have just re-located to our area and/or do not have family living close by.
- We improve awareness of our concerns in the mainstream community.
We attempt to improve awareness of the benefits of a plant-based diet and animal rights as well as promote restaurant owners who are willing to alter their menus and make accommodations.
- We support cultural diversity and the preservation of "green" culinary heritage.
Durham Veg's signature event is the annual Hot Roots Soups Festival in downtown Oshawa. During a week in February, between 10 - 20 restaurants follow Afro-Caribbean recipes to make vegetarian/vegan soups to serve in their own locations and in additional "outreach venues" such as City Hall.
- We share new recipes and the latest product information.
At our meetings, and through the Toronto Vegetarian Association, we share the latest information on new restaurants, new recipes, new products and new opportunities to spread the word.
- We make travelling easier.
Our travel cards make explaining your diet in a new country much easier. Take a look at our travel cards. Also, often the restaurant owners will want to keep the card for their own reference. If so, you can always obtain more from this website.
- We advocate.
We are involved in a number of activities to draw attention to the plight of farm animals and pet animals throughout Ontario.
- We monitor nutrition research.
Our volunteers are recipients of postings from leading researchers in scholarly institutions worldwide. We pass along the latest findings relevant to vegetarians and vegan whenever possible.


Strict legislation in many countries and the demand for healthy farmed food from consumers and distribution chains means that many farmers have to adapt their production to minimise waste from their crops.
We will help you implement Zero-Waste treatments for your farm crops and will help you find the best solution for your crop cycle in order to guarantee zero waste with high production at the best cost.
Quality and certifications
Our team receives comprehensive advice on production improvement and profitability techniques, both Spanish and European legislation, agriculture in general and environmentally sound operations.
Guaranteeing the quality of your products and meeting organic farming standards.
Certified according to organic farming standards for commercialisation in Europe or export to Japan (JAS), the United States and Latin America (NOP)
Leave us a message and we will answer you as soon as possible:


Kentucky Wonder is a prolific pole bean that produces incredibly tasty and sweet pods on vigorous plants that are easy to care for. The vines produce large crops of mostly straight and stringless pods that taste best when harvested at 7-8 inches long. Kentucky Wonder will produce all season long and yield more if picked regularly. Pole beans can be harvested for a much longer time than bush beans, right up until frost, and they are easier to harvest as well. Kentucky Wonder will need vertical support as it can reach 5-8 feet tall. You can use it to your advantage, growing along a fence or arranged in a manner to provide shade for other more sun-sensitive crops.
You could also consider using Kentucky Wonder to cultivate a ‘’three sisters’’ arrangement, a Native American agricultural technique that combine pole beans, corn and winter squash. The principle is that the beans climb up on the corn plants and use them as ‘’poles’’ and winter squash like ‘’butternut’’ or ‘’spaghetti’’ act as an easy-to-maintain ground cover.
- Row Spacing: 50-90 cm
Pole beans and bush beans are tender annual vegetables beloved by many. This iconic summer crop can be easily and practically grown in the home garden. Sow seeds directly into the garden when soil temperatures reach at least 10-15°C and after the danger of the last frost has passed. Do not start seeds early; transplanting can too easily damage the fragile root system.
Choose a sunny well-drained site to plant your beans. Because pole beans utilize their vines to grow vertically they will need support structures, such as stakes, a trellis or fencing installed before planting. Plant pole beans about 2 cm deep and 8 cm apart. Plant bush beans every 8 cm in rows about 45 cm apart. In order to have a continual harvest throughout the season, start new plantings every two weeks.
Beans fix nitrogen from the atmosphere into the soil, therefore do not need much supplemental fertilizing, though a dose of compost after a heavy flowering would be a nice midseason pick-me-up. It’s a good idea to rotate the location of your beans from year to year so that other crops can take advantage of their nitrogen deposits.
Be sure that your beans stay well-watered. If not, they will cease flowering. For this reason, rows of beans will benefit from the application of mulch around the base of the plants. This helps keep their shallow root base moist and cool. When pole beans outgrow their support, pinch out the top of the plants to encourage lower growth.
Harvest beans when they are young and tender. The best time of day to pick is in the morning, when the sugar content is highest. Pick as often as possible, as this will promote a more bountiful harvest.
- Beans in their wild state were first gathered in Afghanistan and the Himalayan foothills over 12,000 years ago. The first signs of cultivation of the beans were in Asia in 7,000 BCE and the first large-seeded broad beans varieties appeared in 2,000 BCE in ancient Egypt. A few varieties of beans were also already cultivated when the Europeans first came to America.
- There are four main types of beans: 1-Pole beans are a vining plant that needs a structure to climb, like a trellis or a fence. 2- Bush beans, on the other hand, are shorter and freestanding. 3- Snap beans can be eaten raw, with the pod. 4- Shell beans are meant to be opened up, so the seeds inside can be eaten.
- Bean seeds will remain viable for 3 years if stored in a cool, dark place, ideally between 4 and 10⁰C. After that, the germination rate may start to go down.
OUR SEED GUARANTEE
You know that a lush, fruitful garden needs good soil, frequent watering, and sunlight to grow, but it’s the seeds that really make the harvest.
Picked and bagged for 2023 the vast majority of our seeds have germination rates of over 85%. The seeds are all-natural, non-GMO, non-hybrid, untreated, and open-pollinated for seed saving.
We have put a lot of thoughts into the design and packaging of our seed packets. Our seeds are all carefully packed in food grade kraft paper/aluminium zipper lock bags, and then are shipped in eco-friendly padded mailers.
We heat-seal each of our seed packet for even more protection from moisture, odour and light, allowing you to store your seeds for up to 3x longer than paper or plastic. Plant them all, germinate some indoors, save some for next season - it’s up to you!
Met my expectations. Seller responded all...
Met my expectations. Seller responded all my questions. Happy with my purchase. Will buy again.


Trial Packs - 12x70g complete pouches Chicken and Ground Bone with Heart
PURRFORM chicken meat and bone with chicken heart is a complete natural raw food for adult cats that contains nothing more than the ingredients listed.
All our 450g tubs come either, single minced which is suited for cats over 9 months old, or double minced for kittens up to 9 months.
Purrform Delivery Cost and Conditions
A minimum of 10 items - pouches
Up to 20kg including Vat £7.50
Up to 30kg including Vat £11.40
Up to 50 kg including Vat 15.00


NEXT MEETING: Our next meeting will be March 16th, 7:00PM - 9:00PM, Rex Hospital (Raleigh), Private Dining Room.
There will be no guest speakers at our meeting this time.
NEWS: Dave Gardner's bakery products are now available at:
Village Deli Cameron Village
Village Deli Lake Boone Trail
Ruckus Pizza Tryon Rd.
Ruckus Pizza Harrison Ave.
Kings Red and White
Durham Co-op Market
Geer St. Garden
Durham Farmers Market
Weaver St. Market Southern Village
Weaver St. Market
Johnnys Gone Fishin
Weaver St. Market
Bella Bean Organics
The General Store
Back Yard Produce
Give them a try - they are excellent!
Making a hit with GF Pizza is "Rosalini's Pizza and Subs," 6210 Rogers Rd., Rolesville. Tel: 919-453-1466. Website: www.RosalinisPizza.com Owners are GF knowledgeable and have dedicated space, utensils, and baking needs for GF food preparation. Feedback is very positive.
The Raleigh Celiac Support Group is a registered member of the NCA, National Celiac Association which is the American Support Association for those of us with Celiac Disease.
We meet every 2nd month (see calendar for dates) in the cafeteria's Private Dining Room at Rex Hospital on Blue Ridge Road, Raleigh.
At our meetings, our Group Leader, Patricia Berger, organizes speakers, nutritionists and local gluten free food suppliers to come and talk, educate and feed us!
The website for the Celiac Support Association is an excellent source of information about celiac disease, the symptoms, the legalities etc. Check it out at http://www.csaceliacs.info
On this website we focus on local support. We will give details of who is presenting at our bi-monthly meetings. We list restaurants that our members have recommended, we tell you about gluten free events that are happening in our area and help all of us live an easier, gluten free life in Raleigh.


Honey Products Bee Pollen Like honey and propolis, other well-known honey bee products that are gathered rather than secreted (i.e., in contrast to royal jelly and...Learn more Bee Wax When beekeepers extract the honey, they cut off the wax caps from each honeycomb cell with an uncapping knife or machine. Its color varies from...Learn more Royal Jelly Royal jelly is a honey bee secretion that is used in the nutrition of larvae, as well as adult queens. It is secreted from the glands in the...Learn more Propolis The composition of propolis varies from hive to hive, from district to district, and from season to season. Normally, it is dark brown in color...Learn more Organic Honey High-quality honey can be distinguished by fragrance, taste, and consistency. Ripe, freshly collected, high-quality honey at 20 °C (68 °F) should...Learn more Mead Mead, simply put is honey wine. It is the first alcoholic drink brewed by men, earlier than wine or beer. Today mead has evolved and expanded its...Learn more What our clients say Pomóż innym w rozwijaniu pasji pszczelarskiej, podziel się wiedzą. Opowiedz nam o sobie i pszczelarskim hobby! Masz ciekawe zdęcia związane z naszym hobby? Chciałbyś się nimi pochwalić? Zapraszamy do kontaktu!


Recent studies indicate that the majority of meals in the US are eaten in restaurants rather than in the home. Restaurant food tends to be too high in fat and sugar. Additionally, convenience foods now make up a much higher percentage of the average diet than in the past.
In some people well over 60% of their food is from so-called “empty” calorie foods (candy, sweets, chips, or other highly processed foods that contain very little real nutritional value other than calories).Another factor is the high stresses found in today’s fast-paced and busy life. The greater the external stresses, the higher the nutritional demands on the body.
Eating a poor-quality diet robs you of the nutritional factors necessary to help you stay healthy.Lastly, many people are simply unaware of how to shop for healthy foods. Convenience and taste become the major criteria for food selection, while nutritional value is given little attention, if any at all.
Many nutritional researchers point to the rising problems of obesity, diabetes, heart disease and other diseases of modern society as evidence of the deteriorating quality of the diet most people consume.
In order to accomplish all of the thousands of day-to-day functions of your body, the food you eat every day must be converted into energy and raw materials (building blocks for muscles, bones, ligaments enzymes, hormones, and so on).
To do all this, vitamins are required. Since we humans lack the ability to manufacture these critical nutrients in our bodies, we have to get them in our diet.Generally, vitamins perform three major functions:1. They are required for the enzymes to do their jobs.
The B-complex vitamins B1 and B2, for example are required for every function in the body that requires production of energy (which means every function!)2. They act as antioxidants, which means they prevent highly reactive molecules called free radicals from damaging delicate cell membrane structure.
Vitamins C and E are powerful antioxidants, protecting cell membranes from free radicals.3. They act as “pre-hormones.” For example, vitamin D functions as a hormone to facilitate calcium uptake and utilization.
Minerals have very many important functions. Iron is required for the manufacture of the chemical hemoglobin, which carries oxygen in the blood to all the cells of the body.
Calcium is necessary for strong bones, and for transmission of messages within cells and from cell to cell. Magnesium is required for production of energy from the food you eat; and a selenium-containing molecule protects the body from damage by free radicals.
Antioxidants are a group of chemical compounds that protect against free radicals. Free radicals are highly reactive molecules produced naturally, or induced by exposure to things like radiation, certain chemical pollutants, or other sources.
When free radicals come into contact with healthy cell membranes, they cause damage to the membrane and may ultimately cause the cell to die. Antioxidants prevent this damage by stopping the free radical and thus helping maintain health and proper function of the cell.
In food, antioxidants are often the substances that give food their color or strong flavor. Prograde VGF25+ is a great source for antioxidants and provides the essential fatty acids omega 3 and omega 6 to help prevent free radical formation in your body.
The simplest answer is because most people eat a poor diet. Studies show that the average diet in the US consists of too much fat, too much sugar, not enough fiber and not enough fresh fruits and vegetables.
We are eating plenty of calories, but they are often “empty” calories, meaning that they have very low levels of the essential vitamins and minerals we need to stay healthy. Since the majority of meals in the US are currently eaten in restaurants or “on the run” it makes good sense to take a vitamin supplement to fill in the gaps in our diet.
While it is important to remember the value of a nutritional supplement in maintaining health, we should never think that taking a supplement replaces a good diet. In other words, the first and by far most important step is to improve the quality of our diet, and then take a supplement as a nutritional insurance policy to make sure we get all we need.
Each person is unique, so each person’s nutritional needs would also be unique to them. This means to avoid highly processed foods (candies, snack foods, convenience foods), or foods high in refined sugar or flour, as these tend to have low levels of important vitamins and minerals.
A high quality multiple vitamin-mineral supplement is essential to “fill in the gaps” in the diet. While other nutrients also may be helpful, it is important to remember our individuality and discuss the specific additional nutrients you might need with your nutritionally-oriented health care practitioner.


It's brunch time! Everyone loves American style pancakes, so we teamed up with @charleyshealth and our friends over at Maisons du Monde UK to bring you a twist on the classic pancake recipe. Bring the pancake house to your kitchen table and whip up these easy American style pancakes for you and a friend. Check out more of Charleys delicious recipes over on her blog (lots of amazing breakfast recipes on there!)
This delish banana and berry pancake recipe serves 1 to 2 people (depending on how greedy you're feeling)
Ingredients for the pancakes & compote
- 1 banana
- 25g vegan vanilla protein
- 35g oat flour
- 1 egg
- 1/2 tsp baking powder
- Splash of almond milk
- Pinch of salt
- Coconut oil for cooking
- 3 tbsp brewed We Are Tea Super Berry Tea
- Large handful frozen or fresh blueberries
- Tbsp chia seeds
- Tsp maple syrup
- So first up you need to make the pancake batter. To do this combine the protein powder, banana, egg, oat flour, salt, baking powder and milk into a blender. Once all the batter ingredients are in, blend the pancake mix until smooth.
- Heat a little coconut oil in a frying pan over a medium heat. Once the pan is nice and hot, pour a small amount of the batter into the pan and allow to cook until bubbles start to appear on the surface.
- Flip and cook on the other side of the pancake, then repeat this with the remaining batter mixture.
- Meanwhile, to make the compote, heat the berries with the super berry tea tea until nicely melted together. Stir through the chia seeds and maple syrup.
- Stack up your pancakes and top with the berry compote and some fresh fruit.
- Enjoy with a freshly brewed cup of super berry tea!


The Irish Dairy Board (IDB) is an Irish dairy co-operative, owned by Irish dairy processing co-operatives and dairy companies and, through them, by Irish dairy farmers.
IDB has built its export business by opening up new markets and developing new and exciting products that meet the needs of consumers around the world. The IDB exports to over 90 countries worldwide.
We are proud that our brands, including Kerrygold, Dubliner and Pilgrims Choice are market leaders and firm favourites with consumers in countries all over the world.
The success of our business is based on the unique provenance and quality of Irish milk from grass fed cows. In Ireland, we’re very proud of our traditional family farms and of our sustainable, low-carbon grass-based dairy system.
The IDB’s mission is the development of sustainable routes to market for Irish dairy produce on behalf of Irish dairy farmers. An exclusive focus on export markets makes us unique amongst European dairy companies. For IDB, growth is synonymous with exports.
Core to our mission is the drive to further develop our export potential. Underpinning this drive is the impending abolition of milk quotas in 2015. The Irish dairy industry is projecting a 50% increase in milk output by 2020 and as Ireland’s leading dairy exporter we are tasked with building and developing sustainable new routes to market for this milk.


Becketts have been farming in Wythall - just south of Birmingham - for over 70 years and our mission is to bring both food and farming closer to the people. Beginning with just eggs from the farm back door we have always sold direct to the public. Today our Farm Shop employs four highly skilled butchers, six bakers and confectioners plus numerous trained assistants to supply you with the highest quality fresh meat, baked goods, greengrocery, preserves, eggs, deli produce and more.
We offer a tremendous range of sandwiches made while you wait, and a hot food counter where both snacks and whole meals are as tasty and genuine as granny used to make. If you'd like to enhance your own cooking skills our Orange Kitchen gives regular classes geared from beginner to professional level, with childrens' parties a speciality.
Our all-day Farm Shop Restaurant seats up to 140 and prepares meals from the same produce that is offered in the Shop. At intervals through the year and especially at Christmas it hosts special Themed Shows. The Restaurant incorporates a speciality coffee bar.
We have a Conference Centre with full facilities for up to 60 delegates and smaller rooms also available. A wide range of high quality catering options is offered by our Restaurant staff.
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Canola producers across the state will have 2 opportunities to attend the 8th Annual Oklahoma-Kansas Winter Canola Conference.
Officials said that 2 conference dates and locations have been set to help accommodate attendees from different parts of the state, to help reduce travel times.
The first session will be held July 26 in Enid at the Hoover Building at the County Fairgrounds, while a July 31 session is in Altus at Western Oklahoma State College. Both conference events will be held from 8 a.m. to 1 p.m., and a lunch will be provided.
There is no cost to attend either event and no need to pre-register.
Officials said the purpose of the conferences is to assist current canola growers with the latest information about the crop, as well as stimulate interest in planting the product for those who currently don't.
Topics to be covered at the conferences include:
- Economics of rotating wheat and canola planting;
- Varieties of canola, and the insects and diseases that affect it;
- Production management;
- Oklahoma Oilseed Commission demonstrations;
- Fertilizing and its effects; and
- Insurance issues, particularly when dealing with weather-related losses.
The conference is sponsored by OSU Extension, Kansas State University, the Great Plains Canola Association and the Oklahoma Oilseed Commission.
CANOLA PROFITABLE AND CAN INCREASE CROP PRODUCTION
Jeff Scott, president of the nonprofit Great Plains Canola Association, said the conference is held in the summer in order to prepare canola producers for the upcoming planting season.
"There are soil preparations that need to be made in the summer," he said.
Scott said there are 2 big benefits to planting canola. One is that canola is profitable. The second is that it makes a good rotational crop for wheat, because canola planting may chiefly help a field reduce weeds, thus making the next planing of wheat more productive.
"Canola is measured in a 50-pound bushel," Scott said. "It is normally about twice the price of a 60-pound bushel of wheat. On top of this, wheat fields that are planted following a canola crop are typically about 40 percent more productive than a wheat-on-wheat planting."
So that encourages a profitable planting cycle, he said.
Scott said after the wheat harvest, canola is planted about mid-September.
"It then goes dormant for the winter, like wheat, and then is harvested along with wheat," he said, but noted slight modifications to combines are required for canola harvest.
Scott didn't have figures on the amount of canola planted in Woodward County, but he noted that 200,000 acres of the crop was harvested this year from Central Kansas through North Texas.
"So we're right in the heart of the canola output," he said.
WHAT'S IT USED FOR?
Scott said many are aware of the health benefits of canola oil.
"It is as low in saturated fat as olive oil and is cheaper than olive oil," he said. "It is flavor-neutral for anything you cook with it."
And Scott said the oil is also used in biofuels, specifically biodiesel, to extend its supply.
He said that the meal that is left over after the oil is pressed from canola is a high-protein food source for cattle and poultry.
"The dairy farmers really like it," he said of the canola meal. "They see an increase in their animals' milk production after feeding it."


There are countless fruits in all shapes, sizes, flavours and colours. Like green, red, yellow or the one that gives it its name: Naranja (orange), Mora (blackberry) or mandarin. Some of them, such as the Granadilla, also known to us in Europe, show wonderful flowers from which the wonderful fruits grow. The granadilla belongs to the genus of passion fruits.
As a varied and tasteful offer, one finds it in the displays of the supermarkets, in big or small Tiendas de frutas or on market places.
Often piled up on antique-looking wooden carts, offered for sale by flying traders. Some of the fruits are also displayed properly, in special fruit bowls on the heads of the folkloristically dressed fruit sellers of the Caribbean or the Palenqueras. They are also served as juicy fruit salads in the so-called "bolsitas de frutas" or as delicious tasting fruit juice drinks. In nature they can be found in green and ripe condition on trees and fertile fields.
The fruits of Colombia are another delicious way to get to know the sweetness of the country. This includes:
Anon, Agraz, Araza, Uva Isabella, Guanabana, Guayaba, Chirimoya, bananas in many varieties, as well as Platano, Brevas, Borojo, Mangostino, Mamoncillo, cocoa, Amazon Guave, Guama, Papaya, Lúlo, Piña Manzana, Limon, Tomate de Arbol, Carambolo, Coconut, Lime, Chirimoya, Curuba, Ciruela, Noni, Nispero, Uchuva, Zapote, Toronja and many others.
The variety of exotic fruits is due to the different climatic conditions of the country:
From tropical hot to temperate warm to high mountain cold. Some even thrive in different climates at the same time.
You don't necessarily have to go to the fields to find them. The result of the country's fruit production can already be seen on the main roads. Especially in the warm and hot climate zones, you will find inviting fruit stands along the roadsides, which decorate the landscape and present the year-round generosity of the fertile soil.
Sweet flavours and inspiration
The fruits are considered a special feature of Colombia: a colourful, cheerful and tasty country. They are the source of proteins, vitamins, water and minerals, but also the source of inspiration for poets and singers who compare the love and sensuality of women with the sweetness and juiciness of fruit in Metafern.
It is not only here that Colombia surprises with its inexhaustible inventiveness in the use of these agricultural products. New fruit varieties are also cultivated by crossing them with others, such as Gulupa (a member of the passion fruit family) or Guayaba pera (a cross between pear and guava).
The fruits as symbols of the respective regions of Colombia
Every Colombian region identifies itself with the product that thrives in its fields. In the same way that the visitor gets to know the different regional customs, the tasting of their very own fruits is also part of it.
Fruits in the coffee zone
An example is the visit to the Cerritos rest stops near the town of Pereira (coffee triangle), where one cannot resist the temptation to taste the delicious pineapple grown there. It is considered a speciality and one of the best in Colombia in its sweetness and taste. One of the juiciest oranges is the Tangelo. A large Tangelo produces up to 1 glass of orange juice and sometimes weighs over 600 grams. Bananas, Platanos in different varieties enrich the offer.
Fruits in the Caribbean
In the Caribbean region and mainly on its beaches, everything revolves around coconuts: the nut itself, the coconut water and the many recipes that are prepared with it. These include the traditional cocadas, flat cakes made from shredded coconut, which are refined with brown raw sugar syrup and partly with additional fruit.
Thanks to the abundance of the harvest and the need to create new forms of gastronomy, in many parts of the country the fruits are not only peeled and eaten raw or drunk as juices, but also in many forms further processed into compotes, aperitifs, desserts, jellies and in combination with other ingredients.
Fruits as a contribution to health and beauty
A fruit cure uses the healing effects of the vitamins and minerals of the fruits in the treatment of various ailments.
In Colombia it is very easy to test the positive effects of the fruit, as it can be harvested all year round. On the trees, bushes etc. they thrive in abundance and you can find their deliciousness in every corner of the country.
Fruits are not only rich in nutrients, but also contribute to the discovery of new uses as a remedy for some ailments and diseases. See the healing and positive effects of Aloa-Vera, avocado, guava, pitaya (dragon fruit), grandadilla, physalis, chontaduro, etc. to name but a few.
If you often eat fruits, you feel good inside, but they are also used as a cosmetic base for shampoos, creams and face masks, which improve the appearance and revive hair, skin, eyes and nails. There is nothing they are not useful for.
Delicious food, refreshing juices and cocktails, healthy living: these are the synonyms with which one equates the fruits that thrive in Colombia. And it is very easy to test the positive effects of the fruits because they can be harvested all year round.
Try these delicious exotic fruits for yourself! Even better, come with us on our Jeeptour Ruta de las Frutas!


Prague for Foodies
The Czech regional cuisine offers many unusual items such as “Chlebicky” – small open faced sandwiches eaten at parties, as quick lunches or “fast food” with a flair. Another specialty is “Olomoucke syrecky”. This pungent cheese is served with fresh bread and with beer in pubs. Also “utopenec” a sausage “drowned”, as the name suggests, in vinegar, spices and onions – basically a marinated sausage, delicious as an appetizer or a meal in it’s self served with fresh bread. These are just a few items offered on this tour. Your private guide will pick you up at your hotel and either with public transportation or the vehicle of your choice, you are taken on your “culinary journey”. You will stop in typical Czech delicatessens, restaurants, pubs and the like and are introduced to these specialties. Main dish may include our famous crisp duck with dumplings and cabbage or our pork roast (knedlo-zelo-vepro) or “svickova” – our beef roast marinated in white wine, vegetables and spices. Your guide will suggest the dishes and you choose yourself.
Our specialty beverage is of course beer. Not only do we consume more than most countries, it is of the best quality – as real beer lovers proclaim.
This tour is best enjoyed by people with no food restrictions (some may be possible such as “vegetarian” – we have many wonderful, vegetarian, regional dishes) however people with allergies best refrain from this tour. They would be too limited to enjoy themselves.
Duration: about 6 hours
This tour starts at 9:00 am and you are brought back to the hotel by about 3:00 pm. Your guide explains the highlights of Prague as you go from one culinary experience to another.
– your professional, English speaking guide
– transportation chosen by you (see below)
– morning snack with beverage
– lunch includes an appetizer, main dish of your choice, dessert, coffee/tea and one beer, wine or softdrink
– afternoon snack with beverage
Prices are in EUROS
|Guide only||Guide, driver, car
+ up to 2 guests
|Guide, driver, van
+ up to 6 guests
|Per person food and other|
EUR 125 (using public transportation)


10 January 2016
Since 2014 I have not tackled a full day of cooking. However, recently after moving to the country, getting home later and working out in the evenings it is harder and harder to get a healthy meal in. A friend recently made some frozen slow cooker meals which gave me the kick in the butt I needed to get this done!
There were several recipes that I made last time that I would make again...these were the 2 I DIDN'T like:
Chicken Marrakesh - found it too sweet with the sweet potatoes
Tequila Lime Pork Tenderloin - Just didn't like the flavours...maybe it was paired with something else properly like tacos or something...but wasn't a fan.
The rest were really good, but didn't re-make them all so I could try some new recipes.
Remakes from 2014 -
Chicken Tortilla Soup - added black beans and green chilies (Tripled the recipe) - Add shredded cheese, crushed tortilla chips and a dollop of sour cream on top at time of serving.
(made 3 packages)
Mongolian Beef - no changes - SOOO GOOOD! I cook rice and broccoli that evening. I break apart the beef and add the broccoli folding into the sauce. Serve over rice.
(made 2 packages)
Pineapple Salsa Chicken- no changes
(made 3 packages with 5 chicken breasts each). Super easy to make even without freezing it! 3 ingredients make it yummy and easy!
I also made 5 bags of cooked ground beef. 3 of which were seasoned with Taco seasoning to easily pull out and make tacos or Taco Casserole
New recipes - haven't tried yet!
Coconut Basil Chicken - The mixture of smells were amazing...cant wait to try this one! Made as directed
(2 packages of 5 chicken breasts)
Chorizo Spiced Pulled Pork - Made as directed
(2 bags with 1.5 large pork tenderloins)
Sausage and Gnocchi Soup - Made as directed. Add Gnocchi when cooking.
Mushroom Stroganoff - I added 2 cut up chicken breasts as well in order add some additional protein
Pork Paprikash - This is another one where the ingredients were surprising me, looking forward to trying it. Made it as directed.
(3 packages with 1.5 large pork tenderloins)
Moroccan Lentil Stew- I wanted a vegetarian dish in case the neighbours or my niece came over! The kale was an interesting addition (never cooked with kale before). Will be interesting to try!
Chicken Caccaitore with Mushrooms- Not a fan of olives, so I will eliminate those from the recipe when cooking. .


The latest from the Radish
Passover has many symbolic foods which commemorate the story of the Jews’ liberation from slavery in ancient Egypt. Bitter herbs or horseradish represent the bitterness of slavery and are traditionally served on a seder plate. If you are interested in making a symbolic dish that utilizes the bitter herb theme, consider this salad for your holiday table. It is filled with sliced radish, radicchio, parsley, romaine lettuce, and zippy lemon horseradish dressing. If you don’t celebrate Passover, this bitter herb and lettuce salad would make a welcome addition on any Easter or spring table. You can toss in some farro or bulgur wheat for a more hearty side or top with hard boiled eggs, slow roasted salmon, or grilled chicken for a light main.
Oatmeal is typically a breakfast item that leans toward the sweeter side of the palate spectrum. Switch up your oat game and try breakfast, lunch, or even dinner with savory oats made with nutritious ingredients. Simply prepared, these savory oats are topped with crispy umami rich shiitake bacon, garlicky kale, creamy avocado, and an optional poached egg, creating a delicious meal.
It is officially spring, and that means moving away from heavy roasts and hot ovens. It is also the time when beautiful and vibrant produce starts appearing, and the Easter and Passover holidays occur. If you are looking for a new way to use those farmers’ market carrots or just need a new dip idea that is not hummus, try this spiced carrot dip for your holiday table, cocktail party, or snack time needs.
The humble cabbage is an underrated vegetable. Not only does it come in multiple colors and varieties, it contains plenty of nutritional benefits. Cabbage has antioxidant and anti-inflammatory properties and is a good source of Vitamin C. Purple and green cabbage, simply tossed with olive oil, salt, and pepper and roasted for 20 minutes, is one of my all time favorite vegetables to eat. This method achieves the ideal balance of tenderness and crispness. This cabbage chop leans on the crunchy, tender, and refreshing Napa cabbage, a longer, leaner relative of the traditional round cabbage. This salad is an interpretation of one that I enjoyed at west~bourne, an “all-day” cafe in Nolita, NYC. It’s crunchy, creamy, layered, and light - all of the things I typically look for in a salad. It has depth from the charred scallions and sheep milk feta, crunch factor from the cabbage and sunflower seeds, and zippiness, thanks to the limey dressing. You can certainly add other veggies or a protein on top, but I think that it is delicious just the way it is.


Hot Fried Chicken
We are open for dine in Thursday, Friday and Saturday nights.
Sunday lunch only.
2 sittings of 20 pax
Dinner 5pm or 7.30pm.
Osteria will look after you with our beautiful 5 courses set menu, changing every 2 weeks.
We offer a vegetarian option, also more than happy to alter for any dietaries.
Let us know your dietaries when you book.
Take away at The Hot Chook Shop available
Thursday trough saturday night from 5pm, sunday from 12pm for lunch only.
Our new shop The Hot Chook Shop is located at the front of Osteria
Hot Hot Hot fried chicken!
Our Cook Book Farm to Flame
Our cook book is available for sale in the restaurant. Perfect gift for food lovers.
Treat your loved ones with a voucher. Enquiry in the restaurant.


With that hot time of year here, I thought this would be a great time to share some ‘cool’ doggie recipes! This summer heat gets to all of us and our canine companions too so here are some homemade summer treat recipes with coolness in mind!
1 ripe banana
1/2 cup peanut butter
1/4 cup wheat germ
1/4 cup chopped peanuts
Mash banana’s and peanut butter, stir in wheat germ. Chill 1 hour. Place in container,
store in refrigerator or freezer.
Fruity Yogurt Treats
2 kiwi fruit — mashed, or jar baby food fruit
8 ounces strawberry yogurt — or other
Mix together, freeze in ice cube tray. serve.
Frozen Peanut Butter Yogurt Treats
32 ounces vanilla yogurt
1 cup peanut butter
Put the peanut butter in a microwave safe dish and microwave until melted. Mix the yogurt and the melted peanut butter in a bowl. Pour mixture into cupcake papers and freeze.
2 cartons plain or vanilla yogurt (32 oz each)
1 small can tuna in water (8oz.)
2 tsp. garlic power
24 3 oz. plastic cups (not paper)
Open yogurt, if they are full to the top use a spoon & scoop out one cup. (these will be
frozen as plain yogurt). Put half of the can of tuna in each yogurt container add the garlic
power (1 tsp. in each) & stir thoroughly.
Use a spoon & scoop the mixture into the cups. Place on a tray & freeze
overnight. Makes about 24 treats.
Mix in garlic powder, brewers yeast & fennel seed. Veggie Delight: Mix in cooked peas
or other vegetables.
Chicken Icy Paws: use canned chicken instead of tuna
Potassium Boost: Add in a mashed banana.
Best served outside, they can get a little messy.


Bringing the most authentic cuisine from the Yucatán Peninsula to San Francisco.
Welcome to Al Carajo
Chef Javier León has spent his life around one thing: food.
His deep nostalgia for the flavors of his childhood left him with no choice but to bring them to his new home in San Francisco.
Discover Our Menu
The menu features classic dishes from Mexico ‘s Yucatán Peninsula, and the menu changes with the seasons. Be sure to ask about the daily specials!
Come visit us
3224 1/2 22nd St. San Francisco, CA 94110 (415) 400 -4146


The first step to reaching any goal is to create a plan.
Want to start working out? Follow a carefully and strategically planned workout program. Want to write a book? Draft a plan on how you'll set aside time each day to write. Want to eat healthier? Then write down a meal plan each week, and stick to it.
The internet is filled with meal planning ideas, tips and tricks — and no single approach is better than the others. There are only those methods that work (or don't work) for you.
Like any new skill, learning to devise a healthy meal plan will take time and practice — but don't get discouraged! Trying new approaches to meal planning will help you fine-tune your own individual approach. If you stick to it, soon it will become second nature.
5 Easy Meal Planning Ideas for a Healthy Week Ahead
Below, I share several meal planning ideas that help me eat healthier. Feel free to customize this approach to suit your own diet, lifestyle, and preferences.
1. Pick a Platform (and Stick To It)
There are a number of smartphone apps, journals, and calendars designed to help you plan your meals. Decide which meal planner you prefer, and stick to it.
If you prefer going old-school with a pen and paper, great — have a dedicated planner, notebook, or calendar to reference weekly (no more scraps of paper stuffed in pockets and wallets, alright?). Or, if you're looking for a meal planner in digitized form, try the following:
- Mealime: Mealime offers a free meal-planning app where you can organize recipes by dietary preferences, then create grocery lists. This app is best for families, as you can create different meal plans for different people in your household.
- Paprika: Paprika allows you to collect recipes from anywhere on the web, then makes very intuitive shopping lists (example: If you have the same ingredient in multiple recipes, it will combine them into one item). Plus, it lets you schedule meals a month in advance.
- PlateJoy: PlateJoy allows you to collect healthy recipes for a number of different diets, including paleo, keto, vegetarian, vegan, and low-carb friendly. You can even opt to have groceries delivered to you through their partners at Instacart.
2. Think About What You Need To Eat — Not Just What You Want To Eat
Sometimes, it's a little too easy to get caught up in pretty recipe photos on Pinterest. In the end, you have some very delectable dinner recipes saved, but you're missing some key nutrients.
Rather than get caught up in fancy (and sometimes overly complicated) recipes, ask yourself the question, "What will fuel me to perform my best — both in my workouts and in my work life?"
The right nutrition will substantially influence if you achieve your objectives or not. Key aspects are caloric need and the appropriate macro split (the amount of proteins, carbs, and fats that make up your daily calorie consumption).
If you're like me, your shopping list might look like this:
- 1-2 nutrient-dense grains: Pick two healthy grains, like quinoa or brown rice, to offer fiber and valuable carbs. If you don't eat grains, choose a starchy vegetable, like squash or sweet potatoes.
- 3-4 proteins: To get through the week, you'll likely need 3-4 proteins, such as eggs, salmon, cod, lean chicken breasts, or turkey. You can also use plant-based proteins, such as lentils, black beans, chickpeas, or peanut butter.
- 4-5 veggies: Stock up on leafy green vegetables (like kale and spinach), broccoli, brussels sprouts, cauliflower, and zucchini to offer healthy side dishes for all meals.
- 1-2 snacks: I like to keep some healthy snacks on hand at all times, such as fresh fruit or a homemade trail mix made with dried fruit, almonds, cashews, and maybe some dark chocolate.
3. Cook Once, Eat Twice
Let's be realistic: Cooking 21 meals from scratch (seven dinners, seven lunches, seven breakfasts) every single week is exhausting. And that’s exactly why I don't do it.
Save yourself time and energy by making double batches of meals. Or, if you're someone who dislikes leftovers, look for recipes with overlapping ingredients. This allows you to cook the same base ingredient once, but use it in two entirely different recipes. For example:
- Taco meat: With a single pound of ground beef, you can make chorizo tacos for an easy dinner. The next day, combine the leftover beef with avocados, bell peppers, black olives, red onions, and cilantro slaw for a taco salad (or stuff into a quesadilla).
- Shredded chicken: You can easily make shredded chicken in the slow cooker, then use it to make chicken tortilla soup, BBQ chicken, or even chicken shawarma.
- Sweet potatoes: Bake sweet potatoes at the beginning of the week, then enjoy as a simple side or mashed into your morning oats. You can even make stuffed sweet potatoes as a dinner entree — topped with the taco meat and shredded chicken you already made! (See what I did there?)
4. Don't Overwhelm Yourself With Sunday Meal Prep
Listen, meal prep is a wonderful tool and a great way to get ahead for your work week. However, there was a time when I spent four hours on Sundays prepping every single meal instead of actually enjoying my weekends.
You don't have to make an entire recipe in order to meal prep. The idea is to "prep" your meals — even if it's just partial ingredients. Here are a few suggestions:
- Chop all vegetables: I like to chop all veggies the minute I come home from the grocery store, so they can easily be tossed in salads, smoothies, and stir-fries.
- Prepare grains: On Sundays, prepare 2-4 cups of rice or quinoa to be tossed in porridge, grain salads, or other dinners.
- Roast chicken and veggies: Toss veggies and your protein of choice in olive oil, then lay on a sheet pan. You now have roasted meat and veggies to use in a number of dishes throughout the week.
5. When You Have Time, Get Ahead
Some meal planning weeks will be easier than others. Therefore, if you have a week where you find yourself with extra time, make it count.
Make an extra grocery shopping trip, and try to make a few recipes that can be frozen for later use. Freezer meals can easily be defrosted, reheated, and enjoyed on a busy weeknight. Here are some tips:
- Freeze soups and stews: Soups and stews freeze remarkably well as long as they don't contain dairy. Freeze them in containers, then toss in the Instant Pot or Crock-Pot when you're ready to enjoy.
- Stock up on frozen vegetables: Frozen veggies are picked at the peak of ripeness, and often are more affordable than fresh. Keep frozen veggies on hand when you don't have time for a trip to the store.
- Research freezer-friendly meals: Meatballs, lasagna, and stir-fry freeze incredibly well. Search for "freezer" on sites like FoodGawker or Tastespotting for more ideas.
Use These Meal Planning Ideas To Prepare for Your Week
The goal of a weekly meal plan is to make your life more manageable. Taking the time to select recipes, plan meals, and make grocery lists will make your week much more efficient.
Plus, creating a plan allows you to follow a healthier, more balanced diet. By planning meals in advance, you are more likely to focus on nutrients you need — rather than make an impromptu decision at the grocery store.
These five meal planning ideas work for me, but they may not work for you. It's important to tweak your meal planning process so it fits nicely within your schedule.
If you would like to personally discuss your nutrition plans or meal planning tactics with me, sign up for a Premium Build Bullet-Proof Health membership. Not only do you get strength and cardio workouts, recovery tips, daily meal plans, and shopping lists, but you get a one-on-one call with me to discuss your needs.
For health and fitness updates and discounts, subscribe to our newsletter at the bottom of this page.


I was still exhausted Thursday morning, even after getting 2 quality nights of sleep! Breakfast was overnight oats and green tea.
In the mix:
- 3/4 cup oats
- 1 cup almond milk
- 1 tbsp chia seeds
- 1 sliced banana
- topped with fig jam
Lunch was leftover roasted veggie pizza from TJs and some broccoli with white bean and basil hummus.
Plus an TJs brown rice bar for dessert.
I also had the last handful of pretzel slim crumbs that went unpictured.
Dinner was an egg sandwich with 2 fried eggs on wheat sourdough and some cheddar cheese. One side of the bread was spread with earth balance and I had strawbs for a little sweetness on the side.
After dinner, I headed out for our midweek hill training run. Since the days are getting shorter, we decided we needed to cancel it from here on out so it was our last week, but no one showed up except Becky and I! We did our 1 mile warm up then called it a night. It was just way too dark to run safely. How do you keep safe when running in the dark?


Adobe House Farm
We rent 3 plots in downtown Durango (our biggest plot is at 821 E. 32nd St.) where we grow many vegetables and strawberries for CSA, farmers market, and wholesale.
Our goals are to farm close to Durango to allow the community access to our fields and be part of the growing process. We use crop diversity and compost to keep our plants healthy without the use of pesticides. We passively heat our greenhouses/tunnels to bring crops to market in the “shoulder seasons” without fossil fuel heaters.


Lots of Info. about the Jack LaLanne Power Juicer!
Breville Die-Cast Juice Fountain Elite Juicer
The world's fastest juice extractor juices an 8-oz. glass of apple juice in 5-seconds. It features an elegant and durable die-cast stainless steel body. The filter and cutter system are so powerful that pineapple can be juiced in large chunks with the rind on. The easy to assemble parts are all dishwasher safe (with the exception of the electrical base) for quick and easy clean up. The dual speed motor allows you to juice hard fruits and vegetables such as apples and beets on high speed by spinning the filter at 13,000-RPM. Low speed is optimal for softer fruits and leafy green vegetables such as cantaloupe and spinach. Features Motor: 1000-Watt Electronic Speed: 13,000-RPM (High) and 6,500-RPM (Low) Materials: Heavy Grade Die-Cast Metal Body, Titanium Cutting Disc and Stainless Steel Micromesh Filter Accessories: 1-Liter Juice Jug with Froth Seperator and Easy Clean Brush Innovations: 3-in. Circular Feed Tube Processes Whole Fruit, Centered Dual Knife Blade Assembly and Stabilizing Knife Performance: Makes an 8-oz. Glass of Juice in 5-seconds.


Join good people around the table for homemade soup and limited edition home-brew made by the guys at Beer Creative.
This is one of the types of events we think there should be more of in the Inner West, what else can we come up with? Give ideas for new projects, events or initatives you want see more of.
$25.00 includes free flowing soup and drinks. Limited seating available. RSVP Required.
Just Drinks is about building relationships with others who share our creative world in a relaxed, familiar environment. No business cards, this event is about personal connections.
Two Pots is a pop up diner with a farm to plate philosophy. They cook up two big pots of a homemade hearty soup with fresh sourdough, and a delicious dessert to finish off.
Beer Creative is a brewing collective and creative space where brewers have access to skill sharing, equipment and ingredients to create unique small batch brews. Beer Creative is a launch pad for upcoming brewers and breweries with the purpose of harbouring creativity within the craft beer industry.


Quality, fresh, unique cheeses.
The Lake Chelan Cheese shop offers a wide variety of cheeses from all over the world, complimentary cheese tasting, artisan cheese plates, delicious gourmet Mac-and-cheese and other specialty foods.
Lake Chelan Cheese is a local family-owned business and is dedicated to bringing quality, fresh, and unique cheeses to the Lake Chelan valley.
OPEN DAILY 11-5pm Sun-Thurs, 11-7pm Fri-Sat
The Lake Chelan Cheese Shop ® 3519 Hwy 150, Chelan, WA 98816 509.888.0268
promotions, new products, events and more!


Byopting forlocally-sourcedfoodsduringyourtriptoTürkiye, you cansupporttheprotectionofbiodiversity and regionalcultureandidentity,and the transferof these values tofuturegenerations.
Bringing together small-scale producers and consumers through sustainable and ethical gastronomy contributes to sustainable regional development. Supporting local small businesses and artisans also protects the right of all individuals to clean and fair access to food. Each region in Türkiye has a variety of age-old cuisines and traditional agriculture and food practices for you to taste and experience while consuming consciously to support the local economy!
Discover Local Delicacies
Food is a direct route to experiencing a country’s past, present and future. Turkish cuisine is astonishingly rich and diverse, just like the country itself, ranging from local cheese varieties and wild Aegean herbs to artisanal breakfast products, street food, soups, olive oils, mezes, world-renowned kebabs, and desserts galore for those visitors with a sweet tooth. In the footsteps of ancient food routes that offer different flavors in every region of Türkiye, you can discover endless, centuries-old original dishes and culinary traditions that have been transferred through families and across the generations.
Support local and small-scale producers by exploring Türkiye’s rich culinary heritage!
For more information: https://gogastroturkiye.com/
Go On a Mushroom Hunt
Türkiye is a true paradise for wild mushrooms. Forest mushrooms begin growing abundantly in October – one of the best times to grab a basket and go mushroom hunting!
How many kinds of mushrooms do you think grow in Türkiye? Türkiye, in fact, is home to around 12,000 mushrooms, ranging from the chanterelle to the morel. Among the 200 edible species here, at least 15 varieties of mushrooms are in high demand worldwide, and economically valuable.
Among the wild mushroom species grown in Türkiye, chanterelles and porcini are gourmet favorites. The autumn chanterelle grows around the Black Sea region and in the forests of the Marmara Region close to the Black Sea; porcini grows in almost every region; and the cedar mushroom is abundant in the cedar forests in the Taurus area.
Another global favorite, the precious morel mushroom, is not an autumn species, but appears abundantly in almost every village market in the spring. If you visit Kastamonu in the fall, you can enjoy the pleasure of cooking the giant milk cap mushrooms that fill the stalls in the markets. If you have an interest in distinctive regional flavors, Türkiye offers numerous routes to explore!
Traditional and Ecological Markets
Traditional open and covered markets can be found in every city in Türkiye. At these markets, you can taste and purchase fresh or dried fruits and vegetables, local cheese, and yogurt, and meet the hospitable vendors from around the area.
Here are just some of the hundreds of local markets across the country.
Ayvalık Market, Balıkesir
The market takes place every Thursday in Ayvalık, an important seaside town, and features a unique variety of Aegean vegetables and fruits. By shopping here, you can support traditional and local producers and eat like a local at the same time – a green traveler’s dream!
Sığacık Market, İzmir
Sığacık, a small town of Seferihisar on the Aegean Sea coast, was Türkiye’s first Slow City (Cittaslow). The Sığacık Local Producers’ Market, held every Sunday, has gained a nationwide reputation for upholding its local values, and despite its popular reputation, the market retains its authenticity. Among the vendors selling fruits and vegetables, jams, and handcrafted products, you’ll come across many women vendors and products created by the efforts of women artisans.
Cumalıkızık Market, Bursa
Cumalıkızık, once the capital of the Ottoman Empire and a UNESCO World Heritage Site, is open every day of the week in the village square, featuring stalls set up by women who produce traditionally. Take a stroll among the stalls for an authentic Turkish experience!
Tire Market, İzmir
The Tire district, one of the most important traditional agricultural production centers in Türkiye, is famous for its marketplace. Handiwork, olive oils, vegetable and fruit varieties, and kitchen utensils can be found here. If you visit the market, which takes place on Tuesday every week, be sure to sample the famous Tire meatballs and legendary black mulberry curd dessert. Just delicious!
In service since 2006, organic markets in Türkiye contribute to environmental and cultural sustainability and provide thousands of people with access to organic food. The markets operating within the scope of the Wheat Association's “100% Ecological Markets” project are in Bakırköy and Şişli in Istanbul, Izmit, Kartal, and Kocasinan in Kayseri.
The international network of Earth Markets, launched by the Slow Food Biodiversity Foundation to provide healthier access to good, clean, and fair food, includes four markets in Türkiye: Tarsus, Şile, Gökçeada, and Foça. Earth Markets in Türkiye are helping to combat the impact of climate change and protect heirloom seeds, promote organic agriculture, and boost the gastronomic supply chain.
Geographically - Marked Products and Slow Food
Türkiye has hundreds of products registered with protected geographical markings and many protected traditional products. Gastronomic products, which are an important part of Turkish traditional culture, are predominantly included in geographically-marked food listings. The Malatya apricot, the Aydin fig and chestnut, Gaziantep baklava, Milas olive oil, Bayramiç nectarine (Bayramiç beyazı), Taşköprü garlic, and many more are registered with the European Union. Don’t leave Türkiye without discovering a few of these wonderful products!
The Slow Food movement, which is active in Türkiye, not only encourages people to take the time to prepare and eat food entirely from local sources, but also aims to protect cultures and heritages that are gradually being subsumed by a mindset of rapid consumption. Through our food choices, we can collectively influence how food is grown, produced, and distributed and, as a result, together, we can change the world!
The global “Ark of Taste” project, run by the Slow Food Biodiversity Foundation, travels the world collecting small-scale quality products originating from cultures, history, and traditions across the entire planet to support small producers and promote their products. The list includes 76 local and regional products from Türkiye.
For more information: https://gogastroturkiye.com/tr/slow-food


Mango and Raisin
What's my favorite dessert you ask? Rice pudding...glorious rice pudding. There's so many fun things you can do with it. Here's one I did tonight:
This was a wonderful surprise! The mango really works well with the sweetness of the rice pudding. Here's the recipe:
2 cups cooked white rice
3 cups milk (any kind)
1/2 cup sugar
small pinch salt
1/2 cup raisins
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 mango (pureed)
coconut flakes (for garnish)
1.) Combine rice, milk, sugar and salt in a medium saucepan.
2.) Bring to a boil, then lower the heat to a simmer and stir in the vanilla and raisins.
3.) Cook until just about all of the milk is absorbed (25-30 minutes). Stir in cinnamon.


1/12/12 - Day Three (1000)
I allowed myself a goal of 1000 because 100 is unrealistic in my world at this moment.
Thursday - 1/12/12
1/2c Beef w/Broccoli +164
1c White Rice +150
2 Crab Rangoon +140
1 Spring Roll +200
Iced Green Tea +0
Turkey Sandwich +405 [plain bagel: 290/ 1oz rf plain cc: 70/ 1 slice smoked turkey breast: 25/ 2 slices tomato: 6/ 1 leaf lettuce: 2/ 12 slices cucumber: 12]
Iced Acai Berry Tea +0
Apparently, 1000 is completely unrealistic. my hunger is starting to get to me. I went the first two days, well under 600 and 500 calories for the day, but today was difficult. Maybe it was because it was the 3rd day. Or maybe it’s because my best friend was home. I don’t know. either way today was hard. I’m actually very hungry right now. I was hungry when I woke up and I was hungry after i took my last bite or each meal. Today was really difficult. I should have just had white rice and beef with broccoli (or not at all but that was not a choice) and i should have use honey wheat bread instead of a plain bagel. I know the choices I should have made but I listened to my stomach instead of my mind today….
Anyway, I’m gonna get ready for bed. I have to work 10am-530pm tomorrow and I’m so hungry right now that I’m gonna make bad decisions if I don’t sleep. See ya tomorrow!


|Image courtesy of Sweet Paul|
Makes 12 snowmen 1 batch sugar cookie dough
1 small batch of peppermint cookie dough (see Sweet Paul Magazine)
1/4 cup melted chocolate
1 small piece of orange fondant
1 piece of red and white string
Preheat oven to 350 F.
Cut out 3 different circles of the sugar cookie dough (small, medium and large).
Place them on top of each other to create a snowman shape.
Press them gently together and transfer to a parchment-paper-covered baking tray.
Cut out small hats using the peppermint cookie dough and place on the same tray.
Bake for about 8 to 12 minutes.
Cool on a wire rack.
Mix confectioners’ sugar and water until smooth.
Cover the snowman with frosting and dip into coconut.
Add extra frosting to his head and place the hat.
Use melted chocolate in a piping bag to make buttons and a band for his hat.
Take a small piece of fondant to create a thick carrot. Fasten with a small amount of frosting.
Tie a string around the next as a scarf.
Photo by Ellen Silverman
|DIY place cards: Cut out photo and glue to toothpick. Image courtesy of Sweet Paul|


Everyday (including weekends)
7am – 8pm
Takeaway Only: Between 7am until 9am
Table Service: 9am until 8pm
We are excited to welcome you all back to The 19th!
The 19th has undergone some lovely renovations to create more space for socially distanced fun in the sun after your round of golf, footgolf or practice at the Driving Range. There is no need to book ahead of time, but please check out our new menu and procedures for eating and drinking at The 19th.
JUST ARRIVED ON THE MENU
A mouth-watering selection of delicious Burgers served with chips and onion rings, a classic Golfers menu with traditional foods and just in time for summer, a new range of salads with your favourite toppings!


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Savory, fork-tender Pot Roast smothered in a rich brown gravy just might be the most wanted comfort food dish of all. This one, in particular, shines far above the rest thanks to a few simple steps other recipes are leaving behind. This is everything you need to know to make a killer Pot Roast every single time.
Today, in addition to a must-have recipe, we'll cover the simple formula for a foolproof, perfectly tender pot roast, how to know if you've been searing all wrong, easy steps to add more flavor to your roast, and lastly, how to take your gravy from good to great without a reduction!
THE SECRET TO PERFECTLY TENDER POT ROAST
When it comes to making a perfect, fork-tender pot roast, it's all about cooking the right cut of meat low and slow, at the right temperature, in the right amount of liquid...for the right amount of time. When all of these factors come together perfectly, you are guaranteed a fork-tender pot roast every single time. The best cut of beef for a fork-tender pot roast is beef chuck shoulder roast, and a three-hour braise is perfect for a 4-5 pound chuck shoulder.
Braising sounds technical, but all it means is that you are cooking something partially in liquid (not necessarily submerged), in a covered dish. Dutch ovens are going to be your best friend for this cooking process.
COOKING ROAST BEEF IN A DUTCH OVEN
Dutch ovens are by far the best product out there for braising meats, which is exactly how we are going to be cooking our pot roast. Using the Dutch oven for cooking your roast beef allows you to build an incredible amount of flavor in just one vessel. It is also an excellent even-heat distributor because of its thick cast iron makeup. Here is a simple overview of how we will cook out roast beef in the Dutch oven:
- Season and sear the meat.
- Sauté the vegetables.
- Add in the braising liquid and the roast.
- Cook low and slow for 3 hours.
ARE YOU SEARING THE WRONG WAY?
The perfect pot roast recipe is all about building flavor, and the sear is where the flavor begins. After the roast is seared, it leaves behind a plethora of savory fats and juices on the Dutch oven floor. Then, the vegetables take a turn in all that beefy goodness, picking up on all those left-behind flavors. Once the vegetables have softened slightly, a bold braising liquid goes in, picking up on everything both the beef and the vegetables had to offer.
But, before we can get to the end, we must start at the beginning, and as I said before, it all begins with a proper sear.
2 ESSENTIAL TIPS FOR SEARING MEAT
- To prepare the roast, you should first pat it dry with a paper towel to remove any excess water from the cut of beef. This step is essential to getting a good sear on the roast before braising, which in turn, equals flavor.
- When searing a roast, you want to be sure that your meat is not going into the Dutch oven ice-cold. For the best sear, allow your roast to sit out at room temperature for about 30 minutes.
DON'T FORGET TO SEASON LIBERALLY
Once the excess water has been removed, season the beef liberally with your favorite seasoning. Adding the seasoning directly to meat will help to build flavor. I use my personal favorite, TAK House Seasoning. It's a mix of Kosher salt, black pepper, garlic powder, and onion powder, and it's perfect for beef.
In addition to a fair amount of seasoning, we'll also coat the roast in flour before searing.
THE OIL MATTERS AND THIS IS WHY
The type of oil you use for the process of searing is important.To get a good sear on the meat you must work with medium-high to high heat. Canola oil has a high smoke point, which means that it does not quickly burn, or quite literally begin to smoke as fast as let's say, butter, which has a low smoke point.You can use an oil other than Canola, just make certain it has a smoke point of 400° or higher.
KEEPING THE VEGETABLES SIMPLE
After a nice crust has been developed from searing, the beef goes out, and the vegetables go in for a quick sauté. This is an elegant, yet simple pot roast, and calls for only onions and carrots from the vegetable department. The carrots add a subtle sweetness to an otherwise savory dish, and they're absolutely perfect coated in a thick and luscious pot roast gravy.
A GRAVY THAT REQUIRES NO REDUCTION
To achieve a thicker consistency for your pot roast gravy, adding just a little flour to the vegetables before adding in your braising liquid is key. This approach also eliminates the need for any sort of stovetop reduction after the pot roast has finished its stint in the oven.
WHY YOU SHOULD USE WINE IN YOUR BRAISING LIQUID
Earlier, we touched upon a couple of things throughout the searing process that would help us to build flavor in our pot roast. Now, we'll bring that flavor full circle with a perfect ending of red wine, beef broth, and fresh herbs. A bold red wine like merlot or cabernet sauvignon will enhance the flavor of your pot roast and take it from good to spectacular.
After you've added your braising liquid to the mix, your roast goes back in, the Dutch oven is sealed, and it will need to cook for three hours total. Half-way through the cooking process, you'll turn your roast, ensuring both sides are picking up on all of those amazing flavors.
Remember, the braise is quite likely the most important part of the whole recipe, and allowing your pot roast to cook low and slow for the right amount of time will ensure a perfectly tender pot roast every single time.
As soon as the cold winds finally start to drift into Texas, we gladly welcome them with open arms. And naturally, I begin to yearn forthose hearty and warming dishes we love so much, and I don't know that there is another meal in existence that speaks more loudly to this cravingthan this here very pot roast.
Braised low and slow until fork-tender, smothered in a rich and savory gravy, and variegated with soft, sweet carrots. It is the epitome of comfort food. It's a recipe that requires only simple preparation, time, and a hearty appetite.
9 MORE BEEFY COMFORT FOOD RECIPES TO TRY:
- Got leftovers? Make this Hot Roast Beef Sandwich -- Po' Boy Style! Actually, even if you don't have leftovers, this recipe comes well-equipped with an easy slow-cooker roast beef recipe, fresh bakery bread, and toppings piled high! It's the perfect, hearty dinnertime sandwich.
- Roasted Beef Tenderloin is easier to make than you think. Promise. Just some freshly ground pepper, a little Kosher salt, and the right recipe is all you need. This recipe is perfect for holiday dinners and feeding a crowd.
- Easy Beef and Broccoli is a classic Chinese take-out dish you can master at home! It features quick-cooking beef coated in a sweet and savory sauce, served with fresh broccoli over rice. The perfect quick-fix for a weeknight dinner!
- Easy Homemade Hamburger Helper is another family-favorite weeknight dinner you can whip up fast! Featuring flavorful, seasoned ground beef, freshly grated Cheddar cheese, and pasta! You can count on both the kids and the husband to go crazy for this one.
- Chicken Fried Steak features perfectly fried breaded cube steaks topped with a homemade country gravy, and it's essentially Texas on a plate.
- Salisbury Steak is like having your own personal-sized meatloaf and makes for the perfect family-style, comfort food dinner.
- Spaghetti and Meatballs is every kid's favorite dinner, and this one just might be the best of them all, equipped withhomemade meatballs baked in the oven and a simple marinara sauce recipe.
- For another beefy braised recipe similar to this perfect pot roast, try savory, fall-off-the-boneBraised Short Ribs served with cremini mushrooms and a red wine sauce!
- Tex-Mex Beef Enchiladas are loaded with taco-seasoned ground beef, cheese, and smothered in a perfect enchilada gravy. There's no longer a need to go out for Mexican food. You can officially make it better at home.
4.54 from 178 votes
Fork Tender Pot Roast
3 hrs 22 mins
3 hrs 32 mins
An easy recipe for fork-tender pot roast made in the oven. The recipe features beef chuck shoulder braised in beef broth and red wine, with carrots, onions and fresh herbs.
Keyword:Fork Tender Pot Roast, Pot Roast
Servings: 8 Servings
Calories: 599 kcal
Author: Kelly Anthony
- 4 ½lbBeef Chuck Shoulder Roast
- 4-5tspTAK Seasoning (see notes below) or use your favorite beef seasoning -- enough to cover roast
- 4tbspAll-Purpose Flourseparated
- ¼cCanola Oil
- 1Yellow Onionquartered and thinly sliced
- 6Carrotspeeled and sliced on a ½” bias
- 2Clovesof Garlicminced
- 1cDry and Bold Red Winesuch as Malbec or Cabernet Sauvignon
- 2cUnsalted Beef Broth
- 1tspKosher Salt
- ½tspBlack Pepper
- 2Fresh Rosemary Sprigs
- 3Fresh Thyme Sprigs
Preheat oven to 325°Heat canola oil in a Dutch oven over medium-high heat. Pat roast dry with a paper towel and sprinkle generously with TAK Seasoning evenly on each side and rub to adhere. Coat the roast with 2 tbsp of flour.
Place roast in Dutch oven and sear 4-6 minutes on each side. Once the entire roast has developed a golden-brown crust, remove it from the heat and set aside on a large plate.
Add the onion and carrots to the Dutch oven and sauté briefly to evenly coat with oil. Reduce the heat to medium, cover and allow to cook 5 minutes, or just until barely softened. Add the garlic and sauté uncovered for an additional minute or so.
Sprinkle over 2 tbsp of flour and stir until the flour takes on a yellow tinge and the vegetables are evenly coated. Slowly whisk in the red wine, followed by the beef broth, followed by the beef broth, salt and pepper.Bring to a boil over medium-high heat.
Add roast back to the Dutch oven, along with rosemary and thyme. Cover, transfer to the oven andbake for 1 ½ hours. Turn roast, return to the oven and bake for an additional 1 ½ hours. Remove from the oven, allow to cool, serve and enjoy.
To make a quick mix of TAK Seasoning combine 2 teaspoons Kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and ½ teaspoon onion powder in a bowl and mix to combine!
Fork Tender Pot Roast
Amount Per Serving
Calories 599Calories from Fat 324
% Daily Value*
Saturated Fat 13g81%
Vitamin A 7745IU155%
Vitamin C 4.5mg5%
* Percent Daily Values are based on a 2000 calorie diet.


As the days grow shorter and colder, the season for warm and cozy drinks has arrived. Many people already have a ritual built around their morning coffee or nighttime tea — making it an ideal vessel for a daily dose of cannabis. With health and immunity at the top of everyone’s mind, infusing cannabis for an extra boost of wellness, physical and mental, is just as easy with warm beverages as it is with traditional iced cocktails.
One of the most useful technologies in creating cannabis drink products, from ground coffee to powder mixers, is nano-emulsion technology. Essentially, this process breaks down the cannabis elements into particles tiny enough to get mixed into other ingredients while retaining potency. Cannabis products that are nano-emulsified are particularly efficient for drinks because they are relatively flavorless, allow for quick onset of cannabis effects, and stay suspended in liquid without separating.
With seasonal flavors, we use a variety of cannabis products to create warming drinks as tasty as they are potent. Many of the cannabis drink enhancers are interchangeable and come in a wide variety of flavors, including non-flavored, to allow maximum versatility and creativity when it comes to taking your drinks to the next level.
How to make delicious warm cannabis-infused cocktails
Before you start mixing, there are a few tried-and-true tips you should have at your disposal for the best canna-cocktail experience:
After following a recipe, periodically taste and adjust the amounts of each ingredient to create your ideal balance.
Use almost-boiling water. Using water that has cooled a bit from being boiled will be plenty hot to bring flavors together while allowing some of the more delicate notes of mix-ins — like matcha, fresh citrus, and spices — to shine.
Add your own flare: play around with garnishes to put a personalized stamp on homemade drinks. Try anything from cinnamon sticks to infused honey.
Why the sleepy CBD Hot Toddy?
Hot toddies are a cold-weather staple to take out the chill ward off the common cold. Instead of spiking with the classic whiskey, our version is made with CBD that is specifically designed for rest and relaxation.
Tip: Fresh citrus really makes a difference in this drink, adding brightness and maximum flavor. You can use some of the zest for an even more intense citrus kick, and add-ins like ginger and turmeric would be tasty and healthy additions as well.
7 ounces of hot water
Juice of ½ lemon, freshly squeezed
1 tablespoon of honey
1 dose of 25 milligrams of CBD drink enhancer
Heat water to near boiling.
While water is heating, juice the lemon into your mug, add honey and swirl to combine.
Add hot water and CBD drink enhancer — stir to combine.
Garnish with optional extras like sliced lemons or a cinnamon stick.
Products we mixed: Nightly Dose CBD & CBN Oil by Green Roads
With 2.5 milligrams melatonin, 22.5 milligrams of CBD, and 2.5 milligrams of CBN, Green Roads’ Nightly Dose will have you easily drifting into dreamland. Add this fruity, blueberry oil to make the perfectly relaxing hot toddy cocktail.
Photos by Gina Coleman/Weedmaps
The post How to make a cannabis-infused sleepy CBD hot toddy appeared first on Weedmaps News.
As the days grow shorter and colder, the season for warm and cozy drinks has arrived. Many people already have a ritual built around their morning coffee or nighttime tea…
The post How to make a cannabis-infused sleepy CBD hot toddy appeared first on Weedmaps News.Culture & industry, how to, Recipes, winter


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It’s snack time and this is the perfect basket. A basket filled with a yummy variety of chips, dips and nuts. A basket filled with flavorful snacks including chips, salsa, chips and nuts.


Happy Friday! It’s taper week in the Active Harmony household, as both we prepare for our first races of 2014 this weekend! There’s been equal parts relaxation, beach walks, carb eating, and nervous excitement. Oh, and juicing. LOTS of juicing. Seven days of it to be exact, and we wanted to share our experience and recipes with you thus far.
We mentioned the Nutribullet we purchased for a sweet deal at the beginning of December, and the start of the new year seemed like the perfect time to incorporate it into our daily routine. We made a big Costco shopping trip about 10 days ago to pick up bulk produce and low prices. It looks like we’ll need to go about about twice a month.
For most of us, it’s almost impossible to get the daily recommended servings of fruits and veggies. But with the Nutribullet, we’re 99% sure we’ve ingested more spinach in one week than we probably would in a month! Add to that what we like to think of as “healthy mix-ins”: apple, celery, banana, frozen mix berries, oranges, kale, etc., and the combinations are limitless!
We’ve found that our best strategy is to make one-half of the drink in the morning, and take the other half to work to drink later as a snack. Not too many greens at one time, and we feel like we’re focusing on our health all day.
Here was our shopping list for 7 days of green drink recipes (Note: this amount is for 2 people):
- 2.5 lbs spinach
- 1.5 lbs. kale
- 10 stalks celery
- 6 oz avocado
- 10 bananas
- 6 oranges
- 4 apples
- 8 c frozen fruit
We like to mix and match, but we typically go 2 cups greens (spinach, kale or a combo) to 1 cup of fruit. As we discover our favorite recipes, we’ll be sure to share them with you!
As for our big race weekend, it’s here! G’s 50-mile trail race, the SD 50, is tomorrow and C’s first shot at a marathon PR will come bright and early Sunday at the Carlsbad Marathon. We both have Monday off (thank goodness), so stay tuned for race recaps!
Have a wonderful weekend!
G and C
How about you? Are you racing this weekend? Let us know where so we can cheer you on!


As other south east Asian countries Indonesian foods also based on rice and fish. As a Pakistani traveler I am always conscious of foods taste, we believe that our foods are the only best in the world with its strongest taste. But Indonesian foods change my mind. I live in Thailand and Malaysia, people love Thai foods but any Indian Pakistani traveler will search for Indian, Pakistani restaurant in there. As the taste of their foods not suit with our tongue.
In Indonesia you will found same strong and spicy taste as in Indian/Pakistani food. Each city in Indonesia has different food characteristics and different taste. For example in the west part of Java Island, the famous food in there is based on fresh salad or vegetables.
In East jawa the most famous is their delicious meat balls which called Bakso in local language. Some of Indonesian foods are also listed in the highest rank of the most delicious food in the world. So, what are the best foods to eat in Indonesia? Here under are some famous food that not only famous in Indonesia but also in the world.
1. Soto Ayam Ambengan
It is a chicken soup that originally comes from a city called Surabaya in East Java. Soto Ayam Ambengan is listed on the first position as the most delicious food in the world. The award was given by World Street Food Congress and had been released through the official website wsfcongress.com.
2. Nasi Goreng
Nasi Goreng or Fried Rice is one of the most favorite food in Indonesia. Unlike Soto Ayam Ambengan that originally from Surabaya, Nasi Goreng can be found at many area or cities in Indonesia. Normally, it is spicy and the color is brown to red. However, we can request for a normal one if we don’t use to eat spicy food.
RELATED: Best Places to Stay at Lombok Island
3. Sate or Satay
Satay is very famous food exactly like Nasi Goreng. It is made from chicken, beef or mutton that sliced or diced equally using bamboo skewers. Satay or Sate then is grilled over charcoal fire. Nasi Goreng and Satay is listed in CNN Go as the most delicious food in the world.
4. Bakso or Meat Ball
Bakso or meat ball is like a soup consists of meat balls, noodles and some fried or steamed ingredients. We can find Bakso mainly in Java Island as its origin. It is one of the most favorite foods of the US President Barrack Obama.
Other famous Indonesian foods we have to try is Rendang or spicy meat that originally from Sumatra Island, hot and spicy curry, gado-gado or mixed vegetables with peanut pasta, and many more. You will found Malasyian brand roti o or Roti boy on almost every railway station or bus stop in Indonesia.
I also visit one restaurant in Jakarta, they will full your table with all the available foods in their hotel, but don’t worry about that you are not going charge for all these foods. They will charge you only for foods which you try or eat.
Change Your Perception About Indonesian Foods
Maximum people perception about Indonesian food is boiled Chinese foods. I warn you here, kindly change your perception before you eat in any restaurant in Indonesia. Their foods are extremely spicy, even on some restaurants they are offering spicy levels for their customer. If you not believe on me than you may try Ghost noodles with spicy level 2 or level 3.
RELATED: The Great Wall of China, Explore The Wonder Of The World
Indonesia people eating rice three time in the day, their day start with breakfast and it must include rice. Its a bad news for people who can’t breakfast without bread, paratha and milk tea (a traditional Indian/Pakistani breakfast)
One good thing for Muslim travelers like me in Indonesia is that even in Bali 99% of their food is Halal. So you may try anything from street or restaurants without any fear. There are also almost every foreign restaurant branch in Indonesia, so beside local foods you may also try the western foods.
Price of Foods
Maximum local or western restaurants all are extremely cheap, You may take lunch or dinner in any western fast food restaurant on less than $10, and in local restaurants around $5 to $7. Street foods even more cheaper than $3. There are also many Japanese and Chinese restaurant available in the country, that’s also not much expensive. But one thing for Indian and Pakistani travelers, all Indian, Pakistani, Arabic restaurants in Indonesia are very very expensive. Specially the basmati Rice and Naan very expensive in the country. Beside it try the local foods, I know you will like them.


Can Dogs Eat Cheese?
Dogs love cheese, and it’s often a popular snack for pups during training or as a treat. While it’s a tasty option for your pet, it’s best to offer cheese in moderation due to a lack of tolerance many dogs have for dairy products.
When you feed your dog cheese, it’s best to choose a quality brand and treat your pet in small portions to avoid intestinal upset or the effects of lactose intolerance. The type of formulas and dog treats you choose for your dog’s diet is vital in providing a balanced, healthy life, which should be high in protein, essential fatty acids, vitamins, and minerals and free of artificial sweeteners.
While human food offers exceptional benefits for your pet’s health, it’s important to limit certain foods, including cheese and dairy products.
The Advantages of Cheese
Cheese offers significant benefits when fed to your dog in a small quantity, as a snack, or occasional treat. Most dogs enjoy the rich flavor of cheese, which makes it the ideal motivator for obedience training or as a reward. It’s also an excellent option for pet owners to conceal medication when their pet may resist taking a pill or tablet with their regular dog food.
You’ll find a wealth of nutrients in cheese, including essential fatty acids, B-complex vitamins, vitamins A and K-2, calcium, and protein. Fats are also a significant ingredient in cheese, though this varies considerably from one type of cheese to another.
For example, cottage cheese, ricotta, and mozzarella cheese contain lower fat levels, whereas brie and cheddar cheese contain higher fat content. If your pet follows a modified diet for weight control, there are plenty of great low fat and lactose-free options to reduce indigestion and allergic reactions.
Cheese quickly satisfies hunger, which is great if your dog needs a quick snack between regular meals. A small portion, such as a cheese stick, spoonful of soft goat cheese, or slice of provolone cheese, is ideal for a healthy, convenient snack.
Which Types of Cheese Are Best for Dogs?
Like other dairy foods, including ice cream and yogurt, cheese is available in various textures, ages, and flavors. It’s crucial to choose cheese products that are safe for your dog, contain high protein and nutrients, are low or moderate in fat, are low in lactose, and do not contain any additives or artificial sweeteners.
The following cheeses make excellent treats for your dog.
Mozzarella cheese is mild in flavor and is one of the most popular options in your local grocery store. It’s low in fat and sodium and ideal for your pet’s diet.
While cheddar cheese contains a higher fat content, it’s low in lactose and provides a robust and tasty flavor that many dogs enjoy in small portions. It’s a good choice for dogs with lactose intolerance.
Cottage cheese is high in calcium and protein and low in fat and sodium, a healthy option for dogs.
Other cheeses that are low in fat and high in flavor include Swiss cheese, low-fat cream cheese, vegan cheese, and feta cheese. While these options are ideal as an occasional part of your dog’s diet, it’s essential to limit the portions and note any reaction that may result from lactose intolerance, allergies, or digestion issues.
Which Cheese Products Should Be Avoided?
Dogs can safely consume many human-grade foods, though many foods can be harmful or unhealthy for your pet, such as onions, herbs, garlic, and other ingredients often found in artisan cheese products. It’s crucial to avoid soft herbed cheeses, such as marinated feta or goat cheese, cheese balls, and flavored cheddars or other blends that may also be high in sodium or contain sweeteners.
Cheeses that contain molds, such as blue cheese and old or well-aged cheeses, should generally be avoided, as they can be toxic to dogs and cause more severe reactions, including vomiting and seizures. If a type of cheese contains herbs, vegetables, or dried fruits, there is a greater chance that one or more of the ingredients may be harmful to your pet and should be avoided.
Brie, feta, and goat cheese are high in fat and lactose and should be avoided. These cheeses are not dangerous in tiny portions, though they are best to skip or replace with a low-fat option.
Your dog’s size and age are also important to consider, as large breed dogs can handle a more significant portion of cheese, and smaller breeds, including puppies, should only ingest a minimal serving.
Dogs love cheese and flavorful foods, which can make a great snack, motivation during training, or an occasional treat. While choosing a quality, low-fat, and nutrient-rich cheese for your pet is crucial, it’s generally best to limit the amount and how often you feed them. There are many great alternatives, including peanut butter, plain yogurt, and sliced apples.
When feeding cheese to your dog, it’s key to monitor their health and ensure that the portion is appropriate for their age and size and doesn’t cause adverse effects. Your veterinarian can advise whether cheese is a good option for your pet and which types are best.