The COVID pandemic and global hunger
Lessons from past crises to improve food security.
As part of the response to the global food crises triggered by the 2008 economic and financial crisis, a 2009 World Bank Group project in Senegal tripled the enrollment of vulnerable children under age 5 in nutrition programs, from 22% to 65%, and almost doubled the number of women in the same communities providing exclusive breast-feeding, from 34% to 62%. The result was that food insecurity in the targeted areas dropped, even while it increased in other areas.
This illustrates the benefits of ensuring timely access to nutritious foods coupled with nutrition education to protect the most vulnerable and help reduce the risk of malnutrition over time. With the economic effects of the pandemic threatening to push as many as 330 million people into acute food insecurity in the world’s least developed countries, these lessons are now more important than ever.
At the Independent Evaluation Group (IEG), we have drawn from our evaluations of the World Bank Group’s past responses to food crises—especially those linked to the aftermath of the 2008/09 financial and economic crises—and have identified nine overarching lessons to guide the current response and its effectiveness in improving food security and nutrition.
The majority of the lessons are focused on the priority during a crisis of ensuring access to food and nutrition for the vulnerable:
When providing emergency support as part of a food crises response, focus on timely interventions and approaches for improving nutrition for the most vulnerable and at risk of starvation. In Nicaragua, the 2009 Price Vulnerability Food Crisis Project effectively helped to mitigate the negative health and nutritional effects that the global food crisis was having on pre -primary and primary school age children at home by integrating nutrition education with nutritional lunches at school.
Projects that support local food production and vegetable gardens improve nutrition and enhance resilience in vulnerable communities. In Tajikistan, a 2008 World Bank Group project used community production groups and private agricultural input dealers to increase the supply of seed and fertilizers, and thereby boost local production of grains. This mitigated the negative impact of high and volatile food prices at that time.
When food is available in local markets, targeted cash transfer programs can be more efficient than food distribution in improving food security. Direct cash transfers can be more cost-efficient than direct food transfers and can have the added effect of stimulating the local economy via indirect market benefits to farmers and workers in food value chains. In South Sudan, the 2008 Emergency Food Crisis Response Project provided vouchers for 6000 mothers of children under‐five years of age and vulnerable households to access nutritious foods in the local market, supported farmer-based organizations and mother support groups on fortification, nutrition practices, and nutrition-sensitive farming - an effort that reduced malnutrition and improved food availability and dietary diversity amongst farming communities.
Both cash transfer and food distribution programs, however, require rigorous and transparent targeting to reach the most vulnerable. In emergency situations where local food stocks are depleted and acute hunger and malnutrition are serious issues, direct distribution of nutrient-dense foods to the affected and the most vulnerable households or individuals is essential. In both cases, verification of beneficiaries and selection transparency are key to ensuring the benefits are reaching the populations most in need. A 2010 project in the Philippines, for instance, used the national database of poor households to make sure it was targeting the most vulnerable.
Non-targeted instruments such as tax reductions for food staples may not benefit vulnerable consumers. A 2008 project in Djibouti aimed to address acute malnutrition by providing budget support for the elimination of direct taxes on basic food items, and therefore making food more accessible to vulnerable households by lowering its cost. An IEG evaluation found that the move to eliminate taxes on consumer foods failed to lower consumer prices for vulnerable households and the benefits were largely captured by the higher income households. There are several options for ensuring that price benefits from instruments such as tax reductions reach the most vulnerable, such as direct distribution or issuing vouchers to targeted beneficiaries that can be redeemed at designated outlets for lower-priced food.
Under fragile and conflict situations, World Bank Group partnerships to identify and reach the food insecure have not always been effective at targeting the most vulnerable. When the World Bank Group partnered with two United Nations food agencies (the World Food Programme and Food and Agriculture Organization) to provide emergency assistance in the Central African Republic after a coup d’état in 2013, the partners were effective in distributing food but not as effective in identifying and targeting the most vulnerable and food insecure groups. An IEG evaluation of the project found that the assistance program could have benefitted from additional technical support from other specialized agencies, such as UNICEF or the International Committee of the Red Cross, which were providing health and nutrition services to displaced and vulnerable populations at that time.
Digital solutions that reduce contact and the risk of spreading COVID can be used to provide cash to the food insecure, but donors must ensure that these solutions are accessible to the poor. An ongoing social safety net project in Côte d’Ivoire works with mobile money operators to overcome some of the operators’ stringent formal identification requirements for cash transfers to reach the poor. The project also aims to cut down on person to person contact by providing information by radio, instead of during community meetings and home visits.
Finally, building back better after the pandemic will require a focus on strengthening food systems at all levels to enhance resilience:
Building resilience in food security requires investing in food production, food storage, distribution and marketing systems that enhance resilience to shocks. In response to steep increases in food prices, a 2009 project in Nicaragua combined an agro-seed program to revitalize food production with an emergency school feeding program. The number of preschoolers receiving lunches increased by 33% and the number of primary school-age children increased by 148%. For both groups, the number of days that children received lunches jumped to 172 days, from 65 days. Therefore, the project not only addressed emergency needs, but also built resilience in agriculture production for the future.
For more details, please see the learning note that elaborates on each of the nine lessons.
Visit the IEG Lessons Library for a range of resources relevant to the COVID-19 response.


Rose Black Tea (30 tea bags)
Morefuture Rose black tea is an effective weight loss and flat tummy tea that helps reduce the fat level in our body. It’s a superior cup of tea that cleanses and detoxifies the gastrointestinal tract. It has potential for fibroid elimination if taken consistently. It soothes pains and relieves stress.
Health Benefits of Nilrich Rose Black Tea
- The fresh and elegant taste of rose tea can ease emotion and relieve depression.
- It also has the function of improving endocrine, relieving back pain, and helping heal wound.
- Nourishing and beautifying skin, liver protection, nourishing stomach, eliminating fatigue and promoting blood circulation function.
- It can be used to help treating chronic gastritis and hepatitis. It can protect liver and spleen.
- It can treat the cold pain in the stomach and constipation, regulating female physiology.
- The most important function is its beauty effect. After drinking regularly. It can remove the black spots on the skin, making the skin bright white, and preventing wrinkles.
- The rose tea has a strong fragrance, it has good effect in treating halitosis, and it can also improve sleep after drinking regularly for a long time. Rose tea also helps digestion and eliminate fat.
How To Take
Put a bag of rose black tea into a cup. Once your water has reached the proper boiling point, pour it into the cup. Allow the tea to steep for 3 to 5 minutes. This tea can be taken once or twice in a day. Drinking after meals can make the best effect.
A pack of rose black tea contains 30 tea bags.


Jollof Rice Recipe – How to Prepare Healthy And Balanced Rice Utilizing a Nonstick Cooker
What’s the excellent jollof rice recipe for you? This has been a raging discussion! Long-term rice drinkers have gradually pertained to acknowledge jollof rice as an acceptable substitute for regular white rice. Several restaurants currently offer this rice choice, which can be made use of in place of lengthy grain or basmati in curries, stews, or other dishes. As a veteran staple of Nigeria, the typical jollof rice recipe is constantly served throughout dishes. It is generally made with partially-boiled rice, ground nuts, and also water. Lots of people have attempted to make their own Ghanaian jollof rice dish and also have actually found it to be extremely tough. The reason being that it does not have the taste of the fully-cooked types. Additionally, long grain rice will stand up far better when food preparation is done at reduced temperature levels. My good friend as well as I frequently have this argument over whether or not it’s much better to prepare long grain or brief grain rice. I choose long-grain, yet want to attempt lengthy grains if they come from Nigeria. My pal prefers brief grain so she can make a one-pot dish making use of hen, pork, beef, and also veggie. So which is ideal? This is where one-pot cooking techniques really come into play! For something, I like to use a stovetop wok or a deep pot for this technique. With a traditional cover fitted over a pot, it’s nearly impossible to overheat the rice. Additionally, with a tight-fitting lid, you do not need to worry about it falling off the pot as it makes with a standard lid; a cover that freely can tumble around on the pot and swelter the food within. It’s best to use a rice stove for this technique. A rice stove enables you to cook a big amount of rice quickly, without needing to individually prepare individual mugs of rice. It is likewise extremely forgiving when it pertains to errors in timing or measuring. For instance, you can cook long grain rice on the same timetable as basmati or you can vary the duration of time based upon your preference. For this technique, I recommend utilizing a medium warm for every one of the meals. This suggests I make use of a low warmth to cook long grain rice and after that turn the burner on reduced for cooking. The reason why I prefer cooking long grain rice on low warmth is because it browns better in a low warm. Brown rice has even more nutrients than white rice, which, according to some specialists, has more nutrients than wild rice.


An oral rehydration (OR) powder that can efficiently replenish water and electrolytes by only dissolving in water. It is an easy & portable stick type that is convenient for traveling, playing sport or outdoor activities. The concentration can be adjusted by the water amount added, so you can use it in various ways.
|Amount||6g x 50 sticks|
|Category||Powdered soft drink|
Glucose (Made in Japan), maltodextrin, salt, sea salt / sodium citrate, potassium chloride, acidulant, flavor (contains milk ingredients), calcium lactate, citric acid, vitamin C, magnesium sulfate, sweetener (stevia), niacin, vitamin B2, vitamin B1, vitamin B6
(Per 6 g of serving) / Energy 19.2 kcal, Protein 0 g, Fat 0 g, Carbohydrate 4.8 g, Salt equivalents 0.88 g, Potassium 157.3 mg, Magnesium 4.8 mg, Calcium 9.6 mg


Chompadoodle was formed as a result of frustrating personal experience in trying to eat out. I have three kids, one with Celiac Disease and two with Type 1 Diabetes. Because of the Celiac Disease, my son cannot eat any gluten – and for him that really does mean he can’t have ANY gluten. Crumbs matter. Cross Contamination matters. Without extreme diligence, we can count on him being sick. At home we do things like have separate toasters, butter, peanut butter, condiments, etc.
Going out to eat with my kids is difficult, since we have to make sure there are options that are gluten free (due to the Celiac kid), and be able to understand how many carbs are being consumed for the diabetics. For a long time, before the gluten-free craze really took off, we had a total universe of 5 local restaurants we could trust to eat at where my son would not get sick. Couple that with the fact that my son with Celiac is a very picky eater, and our options contract very quickly.
When we eat out locally, at least we could rely on our personal knowledge of restaurants that would cater to our family’s needs. But when we travelled, it was a nightmare. If circumstances (or boredom with known choices) force us to try new places – another nightmare.
Our typical process when going out to a new place consisted of:
- Getting to at least a moderate level of consensus about what types of food was wanted by all 5 family members
- Finding local restaurants that offered that type of food
- Going to the website of those restaurants to see if they offered gluten free options. Its important to note that if the restaurant doesn’t explicitly say they support gluten free on its website or menu, we had very little confidence that they would have the level of diligence required
- Picking the restaurant
- Once there, asking the server about gluten free options
- Having to educate the server on what that means for us, and the level of diligence required
- Having the server having to go back to the kitchen to talk with the chef
- Ordering, getting our food for everyone but my son, whose dish always comes out late
- 50% of the time sending back the gluten free dish because its served obviously wrong (i.e. sending back the plate of eggs because they put toast on the side of the plate).
- Waiting to see if my son got sick afterward.
Yuck. This process is not fun or easy for us. For the restaurants we are essentially just a pain in the ass.
But… once we found a restaurant that worked, our universe of restaurants expanded and we’d end up going back again and again to that place.
Lately, because of all of the people asking for gluten free items, that universe has expanded somewhat (thankfully!).
But I recognized that this process was horrible for us and extremely inefficient for the restaurant. Plus, while there are many (now millions) who want /need to eat gluten free, there are almost as many who need to eat dairy free or peanut free, or whatever. Plus there are lots of others that just want to make sure the things they eat are good for them (GMO free, preservative free, organic, etc.)
So I created Chompadoodle. I envisioned it being a tool for restaurants to better communicate with their customers. The basic premise: provide a site where customers could find places that map to their specific dietary constraints before they even step foot in the restaurant, and provide a way for restaurants to better communicate with customers in their restaurants about how their dishes do, or can, conform to specific dietary requests. Some things that are critical to make this work:
- Get menus online, labeled against a wide variety of dietary preferences
- Get the restaurants’ chef or manager to validate that their menu is correctly labeled
- Make it super simple for customers to get the information they need about what they are going to eat
- Make the process drop dead simple for the restaurants to use Chompadoodle as a tool they rely on to increase customer satisfaction and to help ensure repeat business.
We are finding that customers and restaurants have really taken to this idea. There is a strong need by customers to get better information on the food they are going to eat. Similarly, restaurants are finding a lot of value in having a consistent and efficient way to communicate with these customers. Thanks for your support!


The Office in delray is one of downtown’s newest eating attractions. Delray Beach, which is known as “Florida’s Village by the Sea”, is one of the most eclectic and exciting cities in South Florida. It is home to a large number of great shops, interesting nightlife, fantastic beaches, and amazing cuisine. Located on Atlantic Avenue in the heart of downtown, The Office, opened by restaurateur David Manero, is quickly taking over as a local favorite. The Office is a reinvention of a classic American gastrobpub. They serve prime cut burgers that are paired with excellent craft beers, and locals are taking notice.
Many residents of the city are already saying that The Office is the best restaurant Delray Beach has to offer downtown. It has quickly become the place to be on a weekend evening, as the wait for a table is generally pretty long. The Office Delray Beach is the perfect blend between your favorite local watering hole and an upscale restaurant. Not content with offering patrons the usual, bland brews, the owners of The Office took painstaking time to choose the incredible selection of craft beers that are served at the Office.
From pale ales, to IPAs, stout beers, to Belgium ambers, the beer selection at The Office has something to offer any taste. If you are not a fan of beer, not to worry, because The Office has a plethora of drinks to help you wet your whistle. The Office has many signature cocktails and a wine list that features over 200 bottles. One of the most popular drinks that bartenders have been pouring is called the Avenue Cocktail. Named after Atlantic Avenue, the street The Office resides on in downtown, the drink is made with Absolut vanilla vodka, Svedka Cherry vodka, muddled strawberries, fresh lime juice and pineapple.
The Office is gaining a cult following among burger connoisseurs, as well. Their menu features an impressive selection of prime cut burgers with a variety of different twists. The Florida Blue Crab burger has become a local favorite, and features remoulade, butter lettuce, tomato, and pickled jalapeno. The Prime Boss Burger, the restaurant’s signature burger, is a 26 day old, dry-aged natural prime ground brisket burger that is perhaps the most mouth-watering burger in the state. If burgers are not your cup of tea, you will be certain to find something to satisfy your appetite. The Dark English Ale Battered Fish is a favorite among seafood lovers who are looking for a dish that pairs perfectly with a nice beer.
Restauranteur and owner David Manero has done an incredible job of bringing his vision for a place that offers quality food, great drinks, and modern ambiance in the form of a pub to life. The Office is a great place for celebration, and is always packed with locals and tourists alike. Rock music blares from the walls while people gather around the bar to have a draught and wind down their day in beautiful south Florida. Downtown Delray Beach is notorious for having restaurants and shops closing just as quickly as they open. However, it appears as if The Office is here to stay. It has created quite the buzz and has become the best restaurant delray.


The Bucks County Association of REALTORS®, Reach Out Committee, food drive benefits the
Bucks County Housing Group’s food pantries in Penndel and Doylestown and the Quakertown Food Pantry.
Why? The food banks in Bucks County are finding their shelves are bare after the holiday season.
Don't have time to shop? A donation can be made right online.
You can donate $10, $25, $50 or $100 Click here to make your online donation.
Cash donations or checks (payable to “Bucks County Housing Group”) will be accepted.
Protein: Canned meats such as tuna, chicken, and salmon; Beans, canned or dried; Split peas and lentils; Peanut butter.
Grain: Pasta, rice, quinoa; Oatmeal or breakfast cereals (whole grain or low sugar).
Dairy: Shelf stable milk, non-fat dried powder milk, dry-grated Parmesan cheese.
Prepared meals: Pasta sauces, stews, canned pasta, baked beans, mac & cheese, chunky soups.
Fruits: Canned fruit in its own juice or 100% fruit juice.
Vegetables: Especially carrots, potatoes, yams, or tomatoes.
Baking goods: Cake mix, flour, or sugar.
Other items: Olive oil, canola oil, broths, lemon juice, vinegar; Spices such as pepper, cinnamon, oregano, parsley, chili powder; Healthy snacks; ketchup; mayo; salad dressings
Please no expired food…check the dates.
Drop off locations:
Coldwell Banker Heritage,1448 West Broad St., Quakertown
Long & Foster, 511 Hyde Park, Doylestown
Class-Harlan, 15 W. State St., Doylestown
Coldwell Banker Hearthside, 212 N. Main St., Doylestown
RE/MAX 440, 423 N. Main St., Doylestown
Realty One Group Legacy, 601 New Britain Rd. Building 100, Doylestown
Weidel REALTORS®, 403 York Rd, New Hope
HomeStarr Realty, 850 Easton Road, Warrington
RE/MAX Centre, 2701 York Road, Jamison
Bucks County Association of REALTORS®, 1452 Old York Rd, Warminster
RE LINC Real Estate Group LLC, 104 Lakeside Drive, Southampton
Century 21 Montague-Canale, 720 Second Street Pike, Southampton
McCarthy Real Estate, 13 Henry Ave, Feasterville
Coldwell Banker Hearthside, 100 Brandywine Blvd, Suite 302, Newtown
Addison Wolfe Real Estate, 550 Union Square, New Hope
SVG-SVN - Ahia Commercial RE, 2050 Cabot Blvd West Suite 102, Langhorne
CENTURY 21 Ramagli, 119 Trenton Rd, Fairless Hills
CENTURY 21 Veterans, 1909 Veterans Highway, Levittown
Loza Law Firm, 9200 Academy Rd, Philadelphia
Honest Real Estate, 12320 Academy Rd, Philadelphia
If you would like your office to be a drop-off location, please contact BCAR at 215.956.9176 Option 1 or email@example.com
Printable flyer here


The glycemic index is a measure of how fast a person’s blood sugar rises after eating a particular food. This means that different foods have different effects on the body, which can be advantageous or detrimental to the body. Diabetics, in particular, should research foods and their glycemic indexes in order to have better control over their diabetes. Having knowledge on foods and their effects on your blood sugar can also prevent the onset of diabetes, not just keep diabetes under control.
Foods with carbohydrates that have a high glycemic index break down fast and easily in the digestive system and release glucose throughout the bloodstream in a rapid fashion. So what is the advantage of eating foods with a high GI? Immediate energy. Since these foods breakdown fast in the body and glucose is released to the bloodstream, your muscles are able to use this energy first before tapping into stored energy. This is useful before a workout to withstand higher intensities, and also useful immediately after a workout to bring your sugar levels up when they are depleted. Some examples of high glycemic foods are: white bread, potatoes, corn flakes, sugar, pretzels, bagels, and white rice.
Low glycemic foods take longer to break down in the body, therefore causing glucose to be released in a slower, steadier pace. Low GI foods are great for long lasting energy since they take longer to break down. These foods make sure to keep blood glucose levels at a consistent reading, making it safer for diabetics to consume. Beans, most sweet fruits, most vegetables, almonds, peanuts, and small seeds are some examples of low glycemic foods. These foods should be eaten throughout the day in proper portions.
High glycemic foods should be consumed when immediate energy is needed. Otherwise, stick with low glycemic foods. Recent studies have even shown that high GI diets are linked to obesity. People following a diet consisting of Low GI foods are at a significantly lower risk for developing type 2 diabetes, coronary heart disease, and age-related macular degeneration.
- Nick Cupp, CPT
Nick Cupp is a Certified Personal Trainer at iN8 Fitness (weight loss programs, personal training, rehabilitation) in Lake Mary, FL. He attended the University of Central Florida where he majored in Sports and Exercise Science. He is certified as a trainer through AFAA. Call our Lake Mary office today at 407-302-5161 to see how we can help you meet your weight loss and wellness goals!


Irish Bread Bake Along
September 2, 2021 @ 7:00 pm - 8:30 pm
Rachel from Keane to Bake is going to teach us how to bake brown bread, the Irish Way!
Bake along with Rachel or join online, sit back and relax and imagine the smell of freshly baked bread in the kitchen.
Don’t forget to preheat your oven to 200c (fan)
400g whole meal self raising flour
150g plain flour
1 1/2 teaspoon bicarbonate soda
Tray lined with baking paper


Founded nearly 60 years ago, PizzaExpress is one of the UK’s largest omnichannel restaurant brands, with 365 restaurants across the UK and 100 International and Franchise sites.
The Franchise Opportunity
Peter Boizot threw open the doors of the first PizzaExpress in Soho in 1965. With it, he revolutionised the UK restaurant scene, bringing casual dining to the high street, fusing pizza with jazz, and creating a brand that has Global System revenue across multiple channels from restaurants, delivery, retail and franchise operations well in excess of £0.5bn.
The growing business
With 365 restaurants in UK & Ireland and over 100 International & Franchise sites. Over 25% of the UK population aged 16--75 have dined with PizzaExpress in the last 12 months. PizzaExpress is a top 100 retail brand.
The franchise opportunity
PizzaExpress are looking for franchise partners in Spain, Portugal and the Netherlands who have the appetite and capability to open multiple restaurants. Additional opportunities exist for
a sub franchisee in UAE and Master for Qatar, Bahrain and Oman, as well as Master opportunity for Turkey and Egypt
If you are an experienced operator with a passion for pizza and a ready to go operations team we want to speak to you!
About the brand
Ever since 1965 when our founder, Peter Boizot, opened our first restaurant in Soho, the same PizzaExpress values of great food, evocative music, and distinctive design have remained in our DNA. This is one recipe we’ve never changed, and today we take the same pride in offering great hospitality and unforgettable experiences.
When it comes to PizzaExpress ingredients, we never compromise. After all, they’re the foundation for our great flavours. The same goes for our commitment to bringing fresh ideas to the table – whether in the form of the American Hot, Romana, or Leggera pizza, Dough Balls, or Peroni beer.
We are PizzaExpress. Welcome to our world.
We are looking for a partner who shares the same core values as PizzaExpress - you will share our passion for proper pizza, be transparent, courageous and ready for growth!
You will be an experienced operator with a proven track record of site openings with the appetite and capability to open multiple restaurants. You will have an affinity with your chosen geographical market, and reasons to believe you can blow targets out of the park!
You should have a "ready to go" operational team and the networks to rapidly build and develop out a pipeline of different formats.
Platinum Wave is helping PizzaExpress find partners in Spain, Portugal and the Netherlands.


Bling Diamond Melon Ice offers 18 distinct flavors in disposable vapor pods that are portable and easy to use. These pods utilize high quality food grade ingredients and perfect coils that produce thick flavors and ultimate clouds. They also adhere to strict manufacturing standards.
The luscious sweetness of melons is complemented by an invigorating burst of cool menthol in this mouthwatering flavor. It’s an excellent choice for new vapers or mobile users.
The luscious sweetness of melons is beautifully complemented by a burst of cool menthol in this refreshing blend. Its authentic flavor and impressive vapor production make it perfect for both novice and veteran vapers looking for a rejuvenating experience.
Watermelon is a summer favorite that’s packed with nutrients like potassium, Vitamin A, and vitamin C. It’s also a great source of antioxidants like lycopene, which helps reduce the risk of heart disease.
Enjoy the mouthwatering medley of juicy watermelon, sweet honeydew melon, and fresh cantaloupe in this flavor. This melon mix flavor is available in a disposable pod device that’s portable and easy to use. Each device features a light 304 stainless steel body, USB-C rechargeable battery, and high-quality food grade ingredients. The perfect coil and airflow produce thick flavors and ultimate clouds for a satisfying vaping experience.
The luscious sweetness of melons are beautifully complemented by a burst of cool menthol in this refreshing blend. Each inhale delivers a symphony of revitalizing flavors that dance on your palate and awaken your senses.
Watermelons are rich in nutrients, including citrulline and arginine that help reduce muscle soreness after a workout and increase blood flow. Bling Diamond captures the succulent essence of this summer favorite in a melon-menthol flavor that is perfect for vapers who enjoy fruity flavors and cooling mint.
This refreshing blend is available in a disposable pod device that produces thick, delicious flavors and ultimate clouds. Designed for new and veteran vapers alike, this versatile device is portable and easy to use. It features high-quality food grade ingredients, perfect coils, and airflow that produce authentic flavors with a smooth draw.
The luscious sweetness of melons is beautifully complemented by an invigorating burst of cool menthol in this refreshing blend. This fruity combination of melon sweetness and cool ice flavor is sure to please cloud chasers looking for a visual spectacle in their vapor clouds as well as vapers who prefer the sensation of an icy exhale.
Watermelon is a summer staple that is rich in nutrients like potassium, Vitamin C and calcium. This tasty fruit is also a natural aphrodisiac and can help reduce muscle soreness after exercise.
This refreshing blend of sweet honeydew watermelon is complemented with a cool blast of icy menthol to offer a deliciously invigorating experience. Bling Diamond offers 18 unique flavors in disposable pod devices that are portable, affordable and easy to use. They use high quality food grade ingredients and perfect coils to produce big flavors, thick clouds and ultimate satisfaction for beginner and advanced vapers.
This refreshing blend of strawberries and bananas is beautifully complemented by a cool blast of menthol. It’s offered in BLING Diamond’s portable and convenient Puff Bar disposable pod device that has a 280mAh battery and can hold up to 3ml of eJuice. Its draw firing system and mouth-to-lung vaping sensation make it easy for new users to enjoy. The flavor is available in multiple nicotine strengths and comes pre-filled.
The luscious sweetness of summer watermelons is enhanced by a cool blast of icy menthol in this fruity e-liquid. The combination of succulent fruits dance on the palate with a smooth throat hit that’s perfect for all vapers. The fruity blend is presented in a disposable pod device that’s USB-C rechargeable with a perfect coil for big flavors and thick clouds.
The succulent essence of watermelon is paired with a cool blast of menthol to create a refreshing symphony of flavors that dance on the palate. This popular fruity blend is the perfect flavor for vapers who enjoy a cooling sensation with their juices.
Grapes contain a number of essential nutrients, including potassium, Vitamin C, and fiber. They are also high in antioxidants and have anti-inflammatory properties. They can help lower blood pressure, increase energy, and improve cardiovascular health.
Bling Diamond offers 18 unique and flavorful e-liquid flavors in disposable pod devices that are portable, easy to use, and affordable. The brand uses premium food grade ingredients and perfect coils to produce rich flavors and ultimate clouds. They also adhere to strict manufacturing standards and test each batch for quality and safety.


Some of the food served up at the local Dairy Night is about to get national exposure.
Dairy Night, sponsored annually by the Calvert Grange, was held recently. During that event, which is a covered dish dinner, cooks were encouraged to bring their best dishes and recipes. National Grange magazine offered up the recipe contest. The best dishes selected at the event will be featured in an upcoming issue of the National Grange magazine.
The Meulenberg brothers provided musical entertainment. There were also numerous door prizes given away. Anyone who currently farms was given a free bag of calf starter. Kilby Cream provided milk and ice cream. Dairy princesses and maids from Pennsylvania and Harford County also attended the event.
Meanwhile, outside on the lawn of Calvert Grange, children of the farmers played kick the can, cornhole, and other games. They didn't have an actual can, so they substituted a Turkey Hill tea bottle filled with rocks.
Calvert Grange is available online at calvertgrange.com. The grange also has a Facebook page.


Sweeten Poultry Diet To Enhance Gut Health And Economic Performance
Taste is one of the important sensory mechanisms to identify and satiate with nutritious food. Initially, it was reported that chickens do not have taste buds and later about 70 taste buds were found in the oral cavity. This number is low compared to mammals, e.g., rats (∼1000 taste buds), humans (∼10,000 taste buds) and cattle (15,000-20,000 taste buds). It has been argued that birds have a lower taste acuity compared to mammals due to their low taste bud number. Further studies demonstrated that chickens have a higher number of taste buds varying in number from 240 to 360 depending on the breed, e.g., broilers have more taste buds compared to the layer-type. However, chickens are able to quickly adapt their feeding behavior based on taste cues and the ratio of the number of taste buds/oral cavity volume is higher than in most mammals (Roura et al. 2013). Emerging knowledge mostly derived from genome sequencing, shows that birds have a well-developed taste system. Predicted taste genes for umami, sour, salt, bitter, calcium and lipids are present in the chicken and turkey. Several studies say the addition of sweeteners in poultry diet help in inducing a sense of taste to enhance feed consumption, but also exert additional biological functions, especially in the gastrointestinal tract. A recent study published in Poultry Science showed that sativoside added in a diet at 250mg/ kg increased growth performance, reduced inflammation in intestinal cells and offered jejunal antioxidant properties. permeva’s antistress products and metabolic enhancer contain sweeteners that play roles in energy supply and osmotic balancing. They will play the roles of enhancing feed consumption and gut health too.


For me, I will find a style of food that I am interested in. Then I will go to Half Price Books and buy 3–4 cookbooks on that style of food.
So if I want to learn to make Indian food, I pick out some recipes from those cookbooks and start learning how to do them. It is more involved than that, though, because you also (with the better cookbooks) learn some of the history and how to stock your pantry with the right ingredients for that style of cooking.
I will follow a recipe once or twice to get it down, then susequent times I cook that food I will make adjustments to suit my own tastes. I will do this with single recipies, or entire planned out meals.
It doesn’t have to just be a particular ethnicity of food though, either. You can buy a books on cakes and pies and have fun with those. Or a book on sandwiches and make a different sandwich every Saturday for lunch.
The most important thing, though, in my opinion, is to try recipies that introduce you to new cooking techniques and methods. Oh, and to have fun while you are doing it.


Reg. EC Nr. 178/02, general principles and requirements of food law.
Reg. EC Nr. 852/04, hygiene of foodstuffs.
Reg. EC Nr. 853/04, specific hygiene rules for food of animal origin.
Reg. EC Nr. 854/04, specific rules for the organisation of official controls on products of animal origin intended for human consumption.
Reg. EC Nr. 882/04, official controls performed to ensure the verification of compliance with feed and food law, animal health and animal welfare rules.
Reg. EU Nr. 1169/11, provision of food information to consumers.
Dubai Food Code 2014
Food Safety Law of the People's Republic of China 2009


Heston Blumenthal's ultimate chocolate truffles
For me, Christmas is all about decadence, and truffles, I think, are a really good example.
So I wanted to do a truffle recipe which really was a template. And there’s really only three ingredients; cream, chocolate and butter.
So, I've got some whipping cream in the pan. I'm going to bring that to the boil. You do need good quality chocolate. I've picked a 65% cocoa solid chocolate. Just throw a knife over like that. Okay, if you look now, the cream is just starting, just starting to simmer. Turn that off.
The key thing really here is, how you incorporate the hot cream into the chocolate. Instead of adding all of this hot cream onto the chocolate in one go, what I'm going to do is do it in three stages. So, put about a third of the cream in.So the most important thing with this, really is patience.
If you look in there, I've still got the bits of chocolate but you can see it’s started to melt. It's still kept this beautiful shine, there's no graininess at all.
Alright, so now I'm just going to add the next third of the cream, so this gentle way of melting the chocolate will just make such a difference to the, to the actual texture.
When chocolate starts to granulate it sort of crystallises and then that has this knock-on effect and it'll spread through the whole mixture, so it's going to get a grainy mixture.
The last third, now, hopefully, this is where the magic will happen. So now, that's the texture looking we’re for and finally, add the butter. So the ratio for this is four three one. It's four parts chocolate, three parts cream and one part butter.
If, for any reason, your ganache mix is a touch cold, then you can just put this over a pan of water, just to gently warm the chocolate up again, so the butter melts. Right, so now the bowl is a little bit warm so I'm going to transfer it to just a cold bowl. Just leave that to cool to room temperature.
And don't cover it because if there’s still a bit warm on the surface of the chocolate, you’ll trap that moisture in, then the chocolate could then start to crystallise.
And with this template, if you follow those steps and give it some patience and TLC and let it cool gently, you will be amazed; really well, that, in fact, basically this turns you into chocolatier; like a proper chocolatier, with a floppy hat.
So once you've got your base ganache, you can then play around with stuff.
Take a melon baller and then scoop it out with that. So here I've made some salted caramel.
It's basically water and sugar into a pan, bring it to the boil. You'll need a thermometer because you need to take the temperature up to 150 degrees. Then, add whipping cream, keep stirring all the time and then finish with butter and salt.
Pour it into a tray and then leave to set. And you’ll have this beautiful, soft caramel, like a fudge, but it won’t have any graininess to it at all. And that works so well with them, with bitter chocolate.
So what I'm going to do with the salted caramel, I'm going to just, going to use a chopstick and make a hole, just to the centre of this truffle, just big enough to fit one of these cubes of caramel into it. And then roll the chocolate into a crumble shortbread powder.
The inspiration for this was from a dish called millionaire shortbread. Obviously, it doesn't look that millionaire yet but, this is quite amazing. It's gold leaf. Gold leaf doesn’t actually taste of anything but if there’s one time of the year that you can be decadent, and it's not expensive, but if you're going to use it, you got to kind of flaunt it a bit; that's pretty special.
You can then start going a little bit more upmarket. In this ganache, I’ve added something called Maury and raspberry vinegar. And Maury is a red wine from the South of France, or southwest of France, that works fantastically with chocolate. So that, with crushed up freeze-dried raspberries.
Then I've done one here with white chocolate and Japanese miso glaze but it's got a fantastic flavour which works so well with white chocolate.
And here, you’ve got nori, which are those pressed sort of leaves of seaweed which are used to wrap sushi but if you just dry them out, fifty or sixty degrees, and then mix them in sugar, it’s absolutely delicious and cuts through the white chocolate really well.
So there's just three examples, which hopefully will give you an idea to just how big, chocolate truffle universe is at Christmas time.
Published by: Waitrose & Partners
Date published: 05.12.16


Children have been learning about Healthy Lifestyles which includes looking at how processed “junk” food is advertised and the impact that has on young people’s choices and their self image. We have also been learning about alcohol. Any of these activities will develop this understanding.
- Design, and draw the package for, a brand new healthy snack. Write the ingredients and describe why it is healthy. Film an advert for the snack marketed at a child their age.
- Make a poster of pictures and words explaining about the dangers of eating too much processed food. They can use the poem recited in class – yummy yummy, salty salty, oily oily… – as a guide for the key points.
- Record and watch some food adverts. Discuss together who they are aimed at, whether they are being entirely truthful, and how they might make people feel.


Thai Dishes & Cuisines
We pride ourselves on our and varied menu that gives you a truly authentic taste of taste of Thailand.
Our Thai menu includes everything, from soups and salads, signature Thai curries, fish and seafood. Whether you want something light or a full want to indulge in our full Thai menu, want to stop off for lunch or bring the whole family for a taste of traditional Thai food, you’ll always have a reason to visit
Siam Café is your go-to spot for the best Thai food in town.


Akash Chourasiya is an organic farmer from Tili village in Madhya Pradesh's Sagar district. Chourasiya was inspired to become a doctor as a student after seeing hospitals overflowing with patients.
"I felt compelled to serve people, therefore I decided to pursue a career as a physician." However, I soon realized that eating is the source of all disorders. Chourasiya stated, "The diet we eat these days is quite unhealthy."
Choursaiya quickly chose to take the road less travelled and become an organic farmer. He began by experimenting with growing one crop on top of the other, drawing inspiration from his family's traditional farming techniques for cultivating betel leaf. The multi-layer farming technique not only caters to small farmers because of its efficiency but also tackles the issue of climate change.
Source: First-hand research


Ludington home & garden businesses can help beautify your indoor and outdoor spaces. Consult with one to create your dream home today!
Hamlin Lake Photo
Hamlin Lake Dining & Restaurants
You can go by car… or boat… to a great restaurant in the Hamlin Lake area. Dine on Hamlin Lake or just a few miles away in Ludington. Choose from fine dining, cozy cafes, pubs, coffee shops and good old fashioned family restaurants. Each place comes with small-town, friendly service that makes your dining experience complete. Breakfast, lunch or dinner is served for your enjoyment.
Looking to dine outside in nature? Pack a picnic and take it to one of the many parks/beaches near Hamlin Lake. The area features many grocery & convenience stores that can help you tailor a delicious meal to enjoy with your family!
*Please note, restaurant dining rooms may be closed due to COVID-19 mandates, and ads may not reflect the menu and buffet changes required during the pandemic. We encourage you to click through to the business’ websites for current information.
Dune Grass Concessions & Watercraft Rentals
Take a scenic drive to the Ludington State Park for some tasty treats that satisfy. Within the park gates, turn left to the Lake Michigan Beach House. Concessions in the beach house lower level include pizza, hamburgers, chicken strips, hot dogs, and hand-dipped ice cream. Tasty food, and the best beach views ever!
Dune Grass Concessions & Watercraft Rentals
Barnhart’s Restaurant, Bar, & Marina, 6006 Barnhart Rd., (231) 843-8246
Chuck Wagon, 971 N. Lakeshore Dr., Ludington, MI, 49431, (231) 843-2852
Laney’s Scoops, 1916 N. Lakeshore Dr., Ludington, MI, 49431, (231) 425-3751
Lower Hamlin Grocery, 3611 N. Jebavy Dr., Ludington, MI, 49431, (231) 425-4420
Stix Bar, 1963 N Lakeshore Dr., Ludington, MI, 49431, (231) 845-8181
Waterside Resort & Marina, 3298 N. Lakeshore Dr., Ludington, MI, 49431, (231) 843-2090
Dining in Ludington
Good home cooking since 1942, featuring homemade baked goods. American food with a few Greek, Italian, and Mexican dishes. Daily specials. Fri.--all you can eat fish fry; Sun.--roast chicken. Beer, wine, cocktails. Historic family restaurant, downtown Ludington.
North Channel Brewing Company
North Channel Brewing Company, situated next to the Manistee River and the Washington Street drawbridge in downtown Manistee, features a large variety of house-brewed craft beers and great food including lunch, dinner, and kids' menus. In summer, sit on the patio and take in the views of West Michigan's beautiful Victorian Port City.
Sunset Side Concessions
Visit Sunset Side Concessions at Stearns Park Beach! Menu includes burgers, hot dogs, a variety of sandwiches featuring roast turkey, soft pretzles, ice cream, and caramel corn. Also, deep fried Oreos, chips, corn dogs, funnel cakes, and beverages. Located at both the north and south end of the beach. Rent kayaks and paddleboards here.
Sportsmans’ Restaurant & The Mitten Bar, 111 W. Ludington Ave., Ludington, MI, 49431, (231) 843-2138
Timbers Steak & Seafood, 320 S. James St., Ludington, MI, 49431, (231) 425-9111
Find more dining and restaurants in our Ludington Dining Directory.
Featured Hamlin Lake Business Categories
If paradise is the backdrop that you envisioned for your wedding, then look no further than Hamlin Lake. Pristine sand and water await.
There’s plenty to do while you’re in the Hamlin Lake area, like boating, fishing, canoeing, swimming, hiking, and more!
There’s no need to take a vacation from your health, beauty routine, or fitness while you’re enjoying yourself here in the Hamlin Lake area.
Gorgeous homes on a gorgeous lake. From small cottages to multimillion-dollar homes, the types and sizes of property on Hamlin vary.
Hamlin Lake is famous for great boating and fishing opportunities and there are many businesses that can help you enjoy it!
Find all the groceries you need for the perfect picnic or party. You’ll find fresh deli items, meats, ice cream, and more.
Find the goods and services you need by visiting the friendly businesses and shops around and near Hamlin Lake in Ludington, Michigan.
Enjoy nature’s beauty by sleeping under the stars at clean campgrounds, forests, or parks around Hamlin Lake.
Hamlin Lake lodging features resorts, cottages, and vacation rental properties. Hotels, motels, and B&Bs are nearby for more places to stay.


Mr Lu's Burgers & Seafood
4752 University Way NE, Seattle, WA 98105
When it comes to delicious seafood and burgers, there are relatively few places that are able to serve up both and make sure that each one is equally as tasty as the other. However, Mr Lu's Burgers and Seafood in Seattle, Washington has been managing to do exactly that for a number of years.
When you really think about it, it is easy to understand why this establishment has been so successful at simply doing what it does. It has cooking burgers down to a science and the seafood is always obtained locally and then cooked right away. This completely changes the taste of the food and makes it a place that you will always remember and want to visit again.
In reality, this is a long running establishment that has been in business for several years. During that time, it has absolutely perfected the art of cooking a variety of seafood dishes as well as specially hamburgers. Even the french fries are homemade. It is a restaurant that provides you with the local flair that you are searching for without compromising quality or flavor. Is a great place to go for lunch or to grab a quick meal for dinner.
Even people that do not necessarily consider themselves to be seafood aficionados have found that they love the taste of the food that is available here. The same can be said for those who only enjoy an occasional burger. They eat here, and they want to come back again and again. Perhaps it has something to do with the way the burgers are cooked or the fact that there are so many specialty items available on the menu. Whatever it is, patrons have been flocking to this establishment for a long time and they will undoubtedly continue to do so in the future.


It’s been a busy few months. A lot has happened. Also, I decided to make apple pie.
I haven’t tried to make a sweet pie since I [left Seattle](http://uwmike.com/articles/2008/10/13/the-piemaker/). I had enthusiastically bought a pie plate upon my return, but some mixed results with quiches left me a bit discouraged. Pie is a lot of work, and it can be hard to find the motivation if it’s not a 100% sure thing. A few weeks ago, though, I tried again, and found success making the [cauliflower cheese pie](http://www.recipesource.com/main-dishes/dinner-pies/cauliflower-cheese1.html) from Moosewood, and practiced doing a pastry crust rather than the healthier shredded potato shell that is recommended.
This success inspired me to try another dessert pie, and as apples are the fruit of winter, why not an apple pie?
The directions I followed are those which appear in the fruit pies section of the 75th Anniversary [Joy of Cooking](http://www.amazon.com/Joy-Cooking-75th-Anniversary-2006/dp/0743246268). I don’t use the Joy nearly as often as I should, but I really appreciate how much more it is than just recipes—it doesn’t only tell you what to add and when, it explains the philosophy and history of the dish, and why and how it works the way it does. With pastry, it gives recommended proportions of flour, fat, and water, and also tells you what the consequences will be if there is too much or too little of any of the three.
The Joy’s suggested pastry is a mixed-fat one—about one part butter to four parts shortening. I was a little nervous about this, as my previous attempts with butter have been inconsistent. The taste is definitely superior, but it’s harder to work with; my best-ever crust was a mixed-fat one, but so was my worst. My most reliable results with pastry have been when using all shortening.
I also ended up being interrupted at this point and had to leave the dough in two plastic-wrapped balls in the fridge for about two hours. The Joy actually recommends this for flavouring reasons, but I have found this makes it too difficult to work with. In the future, I will be avoiding refrigerating pastry before use.
Upon my return, I rolled out the dough, and began preparing the apples.
Now coat them with the sugar and cinnamon mixture, and load that goodness into the pie.
Like I said, I had difficulty rolling out the crust this time, so it’s a little sketchy around the edges. This is also the first time I’ve tried a covered pie. But it worked out well.
Here’s the final result. To get everything cooked properly, you first bake at high heat for half an hour to brown the crust, then you put a cookie sheet under it to prevent scorching, lower the heat, and bake another half hour to cook the fruit through. I also covered the edges with aluminum foil for this second phase, as it was looking like they might end up pretty brown when all was said and done.
I call that a success. A sugary, delicious success.
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Who we are
In 2005 when Andi and Brandon Moss founded Muse Gelato it was decided that only quality ingredients would be used. This principle is true today and is the benchmark for all of the products Muse Gelato produces. Our process is the same hand crafted method used in Italy to create a true artisan gelato. And the inspiring intense gelato flavors is the proof!
Wholesale Gelato & Sorbet
Join our Network of Distributors
We will be delighted to offer our hand crafted gelato and sorbet
to your Restaurant, Coffee Shop or Catering Company. Over 100 gelato and sorbet flavors are available in 5 Liter Trays and 1.5 Gallon Tubs.
Retail Gelato & Sorbet
Become a Retailer
Offer our gelato and sorbet with intense flavors at your local market.
Muse Gelato is an SQF Level 3 certified manufacturing plant. We have the capabilities of co-packing gelato, sorbet and ice cream with your private label. For more information please contact us.


Commodity Forwarders specializes in the transportation & distribution of perishable products worldwide. We handle freight of all sizes from frozen fish & meats, fruits, vegetables & flowers, to chilled fish, organic produce and dry cargo. With offices in Anchorage, Los Angeles, Miami, Orlando, San Francisco, Seattle,New York, Honolulu, Maui, Kona, Hilo & Kauai; Hawaii we're well positioned to handle your perishable cargo.
|Address||4000 West 50th Avenu # 1|
|Phone Number||(907) 243-1144|


I’m a big fan of grass jelly. What’s grass jelly? Grass jelly (Thai: เฉาก๊วย) is, obviously, a black jelly that’s a bit chewy. Here in Thailand, you take the grass jelly and you eat it with the special grass jelly syrup-flavored water. It’s absolutely delicious.
Anyway, for the first time in quite a few months, at least three or four, I ate grass jelly at school. It was fantastic. I mean, I felt like I never ate grass jelly before, but it tasted really good. At first I’d thought that I’d buy chocolate ice cream, but when I saw this I changed my mind and I’m happy I did.


Bibimbap (literally “mixed rice”) is essentially a dish of cooked rice served after mixing it with an assortment of fresh and seasoned vegetables, fried egg, minced beef and other ingredients before cooking. The dish is closely related with Jeonju, a UNESCO-designated “City of Gastronomy,” where food-related festivals, including the Bibimbap Festival, are held every autumn, attracting gastronomes from across Korea and beyond. Bibimbap has recently begun to attract worldwide attention for its nutritional balance, which is said to help keep those who eat it free from geriatric diseases, and is now generally cited as one of the three most representative dishes of Korean cuisine along with kimchi and bulgogi.
Bulgogi, which literally means “fire meat,” refers to a traditional Korean dish made by grilling beef or (rarely) pork after shredding or slicing it and marinating it in sweet soy sauce mixed with a great variety of condiments.
It is one of the rare meat dishes to have developed in Korea, where people were generally more accustomed to eating vegetable dishes, and has won many enthusiasts outside the country. Bulgogi has recently been adopted by fast-food restaurants in Korea, resulting in the emergence of bulgogi hamburgers and pizzas.
Tteok (Rice Cake)
Tteok, or Korean rice cake, refers to a range of sticky cakes made by steaming powdered rice with other grains, usually beans, or by pounding boiled rice into different shapes and textures. While tteok was sometimes eaten as part of a meal, it was more often one of a variety of special foods served at special family or communal occasions such as birthday parties, wedding receptions, memorial services and traditional holidays. Rice is the main ingredient of tteok, but it is often mixed with other grains, fruits, nuts and herbs such as mugwort, red bean, jujube, soybean and chestnut.
Korean people in the past assigned various symbolic meanings to tteok and made and ate it according to those meanings. They made (and still make) baekseolgi (white steamed rice cakes), for instance, on the first birthday of a baby as it symbolizes a long life, and they made patsirutteok (steamed red bean and rice cake) whenever they started a business as its red color was believed to help repel evil forces. They celebrate New Year’s Day with tteokguk, consisting of a broth with rice flakes, and Chuseok (the 15th Day of the Eighth Lunar Month) with songpyeon, bite-sized half-moon shaped rice cakes stuffed with a honey, chestnut, soybean, or sesame mixture. There are many famous tteok houses in Nagwon-dong in downtown Seoul.
Juk is a Korean-style porridge made of various grains that is usually served to children, the elderly, or people suffering from digestive problems. In recent years juk houses have begun to appear in many parts of Korea. They usually prepare the dish with a wide range of ingredients, mostly grains and vegetables, and it has also been developed into numerous varieties, some of which are now served at small specialty diners.
Korean people have developed a wide range of noodle dishes that are full of symbolic meanings. One such dish is janchi guksu (literally “banquet noodles”), which is served in a hot anchovy broth to the guests at a wedding reception (hence the name). This dish is so closely related with the idea of a happy marriage in Korea that a question such as “When can we eat noodles?” would readily be understood to mean “When do you plan to get married?” It is also eaten to celebrate birthdays because it symbolizes a long, healthy life.
Korean people also have a long established tradition of eating naengmyeon (cold buckwheat noodles), served in either cold beef broth (Pyeongyang naengmyeon) or with a spicy chili sauce (Hamheung naengmyeon).
Hanjeongsik (Korean Set Menu)
Hanjeongsik, otherwise known as the Korean set meal, originally consisted of cooked rice, soup, and anywhere from three to five, (largely vegetable,) side dishes. As people are gradually becoming better off due to the thriving national economy, today’s set meal tends to be much more luxurious with tens of new dishes, meat and fish included, although the three basic dishes, i.e. rice, soup, and kimchi, still remain. Two cities in the southwestern part of Korea, Jeonju and Gwangju, are particularly famous for this traditional Korean meal.
Korean Temple Cuisine
Korean Buddhist temples have maintained their own culinary traditions, creating a wonderful range of vegetable dishes and ingredients and developing recipes to provide the proteins and other substances required for the monks and nuns to remain healthy. Temple foods are now enthusiastically received by vegans and other people who follow special diets for health-related reasons.
A wide variety of alcoholic beverages have been developed across different parts of Korea to meet the needs of local communities during holidays, festivals, memorial rites and other commemorative occasions. Currently some 300 traditional beverages have survived, including Munbaeju (wild pear liquor) and Songjeolju (pine knot liquor) in Seoul; Sanseong Soju (distilled liquor) in Gwangju of Gyeonggi-do Province; Hongju (red liquor) and Leegangju (distilled liquor) in Jeolla-do Province; Sogokju (rice wine) in Hansan of Chungcheong-do Province; Insamju (ginseng liquor) in Geumsan; Gyodong Beopju (rice liquor) and Andong Soju (distilled liquor) in Gyeongju of Gyeongsangbuk-do Province; and Okseonju (distilled liquor) in Hongcheon of Gangwon-do Province.
One of the most popular traditional alcoholic beverages across Korea today is makgeolli (rice wine), which is also known by other names such as nongju (farmer’s wine), takju (cloudy wine) and dongdongju (rice wine). It is made by a process in which steamed rice, barley or wheat is mixed with malt and left to ferment, and has an alcohol content of 6-7%, making it a fairly mild drink. As the fermented liquor receives more recognition for its healthy aspects, it is gaining popularity among foreign tourists visiting Korea. Another hugely popular alcoholic beverage of Korea is soju which is made by adding water and flavoring to alcohol extracted from sweet potatoes and grains. With an alcohol content that varies but is significantly higher than makgeolli, it is much appreciated by ordinary citizens across Korea and is rapidly gaining enthusiasts outside Korea.
Source: Korean Culture and Information Service 'Facts about Korea'
Image source: Korea Open Government License


The best way to bond with your colleagues is through a shared love of food. Surely the way to a person's heart is through their stomach, right? Food is a great way to encourage team bonding, create enthusiasm and builds creativity amongst delegates. Food related team building not only promotes health and wellness but creates a buzz in a stress free and fun environment. More clients are opting for food related team building events as it's deemed the ideal stress reliever and fits perfectly into workplace wellness programs. It's a guaranteed hit for everyone.
Check out the top 5 food related team building activities:
This event is about conquering culinary team challenges and earning cash to create chocolate sensations for your colleagues. Do your treats have the foodie x factor? This is a team building activity with both serious and sweet sides. You'll begin the event by completing brain busting puzzles, quizzes and physical challenges to buy materials for your unique chocolate product. The master chocolatiers will give teams a crash course in the art of chocolate making, cash from the challenges will enable teams to design, make, package, pitch and market their creation. The challenge requires a sweet tooth, smart planning and requires teams to use individual members skills and talents to win.
The Creative Candy event will provide delegates with fun, colourful and educational workshops. These workshops are designed to strengthen work based relationships as delegates learn to create tasty sweet sensations. Delegates will learn the fine art of candy making and there will be plenty of laughs along the way. Not only will you learn about the science of confectionary but you'll see first-hand how the delicious treats are formed. Along with flavour tasting you'll get to create your own candy sensations. The best part is delegates will get to take home their delicious creations to enjoy.
The British Baking Challenge is one of our best loved food events and a popular choice for clients. This event is about more than simply whipping up cakes, pies and scones as it includes plenty of culinary challenges. Teams will face the challenge of creating a heavenly afternoon tea that will impress our answer to judges. Clients will only be allowed to use the ingredients and utensils provided on the day and will be tasked to create a batch of scones, grand finale cake as well as a plate of cupcakes. Will your team be able to create beautifully presented cakes that taste divine? Remember no soggy bases!
Balanced Bites allows employees to bond through food whist opting for healthier meal options at the same time. It's important to introduce healthy eating habits in the workplace as it helps reenergise individuals and produce fuel for the brain. A professional chef will be on hand to guide teams through top techniques for producing nutritious and delicious two course meals. This event will enable delegates to create appealing meal ideas using the ingredients provided. This event requires sharp communication, collaboration and time management skills to cook one tasty meal option on time. The Balanced Bites session will encourage employees to cook nutritious healthy meals and work through healthy meal plans.
We all love canapes and this unique, decorative food treat is always a winning event. Creative canapes sound simple on the surface but these tiny treats are much harder to create than they look. Believe us when we say these tiny treats can be difficult to whip up, especially when you're trying to get approval of the pro chef. This chef will show delegates how to create a selection of canapes and afterwards it will be your chance to recreate them. The final results will then be judged by our top chef and catering assistants. This is exactly what the food doctor ordered!
Do you love food related team building activities? Which one is your favourite? We'd love to hear from you on Linkedin or Twitter.


Commenting on today´s decision by the NFU to back the campaign for Britain to stay in the EU Neena Gill MEP said: "I am pleased that British farmers have decided to call for Britain to remain in the EU.
"The decision by the National Farmers Union for England and Wales to point out to their members and the wider public that "the interests of farmers are best served by our continuing membership of the European Union" puts them in the same position as NFU Scotland who backed the Remain campaign last year.
"According to Agra Europe, a UK-based agricultural consultancy, only 10 per cent of the most efficient UK farmers would survive in their current form if we left the EU. This is because EU subsidies provide 50-60% of UK farm income. These subsidies form part of the Common Agricultural Policy of the EU that provides £2.4 billion a year in direct support to UK farmers, topped up with £4.1bn in rural development funds for investments and rural jobs up to 2020.
"The NFU decision to back remaining in the EU is also the right decision for customers who would surges in the price of food in the supermarket if we were to leave the EU. Without the subsidies provided by the CAP food prices would have to rise by 5 to 8%, which would be bad news for most customers.
"British farmers also enjoy the benefits of trade and the free flow of labour. UK agriculture is dependent on the EU single market to sell its produce. Almost two-thirds of UK agricultural exports goes to the EU.


The Global Harmonization Initiative (GHI) is an international network of individual scientists and scientific organizations working together to promote harmonization of global food safety regulations and legislation through sound science. GHI advocates science-based global harmonization of food safety laws and regulations that will eliminate trade barriers masquerading as food safety protections, to help reduce world hunger and increase food security for all. Until now, there has never been a global reporting system for food safety concerns that moreover is really anonymous. As help in reporting about serious food safety issues that may harm consumers, make them ill or even cause them to die, new multilanguage reporting site is available at: https://whistle.globalharmonization.net/. It is aimed to encourage people who work for food and beverage companies, anywhere in the world to report concerns that they have for the safety of the product that is produced. For more information visit www.globalharmonization.net.


- Category: Uncategorised
- Published on Wednesday, 04 January 2012 02:38
- Written by Super User
- Hits: 7968
The Honey Place is a unique and fascinating place to stop and have a break.
It offers a fun experience that will both delight and educate the whole family.
View the working colony of Honeybees from behind glass, and taste the succulent honey.
Get up close and personal with the stingless Australian Native bee.
Browse the great range of honey products available to take home for your enjoyment, or as a gift for
family and friends.
Our cafe serves fresh coffee, Tea and scones, light meals, snacks and ice creams.


Register Your Interest
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Crafty Kitchen Now Open At Muscat Bay
Why not pop down to the Experience Center at Muscat Bay and enjoy a range of tasty treats and delicious drinks, courtesy of Crafty Kitchen?
Known for its high quality and healthy food Crafty Kitchen has a delicious menu to suit a more healthy, outdoor lifestyle – offering fresh juices, smoothies, salads and more.
Crafty Kitchen also offers a Business Lunch and Saturday Afternoon Tea to cater to all visitor needs, from business meetings to fun family outings.
Aside from a great play area for the little ones, you can enjoy your coffee from our terrace and bask in the incredible views of the spectacular scenery, including the Al Hajar Mountains and the pristine, secluded bay.
Opening Hours Saturday – Thursday, 9.30am – 6.30pm.


Pick your own Pumpkin
280 Buzzell Road
Hayrides to the pumpkin patch running continuously throughout the morning.
EVENT: Free Bastille Day Baguettes at Sofitel
Le Petit Marche at Sofitel Minneapolis
Times: 7:30 AM -3:00 PM
5601 West 78th Street
Sofitel Minneapolis' Le Petit Marche Bakery will be giving away a free baguette to anyone who stops by the bakery on July 14th in celebration of Bastille Day, the French national holiday. No purchase is necessary but limit one per customer. Le Petit Marche's baguettes are handmade daily by Sofitel's talented pastry chefs with great care and precision, making the traditional French bread a favorite among guests.
Upper Midwest Foodservice and Lodging Show
Minneapolis Convention Center
1301 2nd Ave. S


13 Amazing Restaurants of the World
Have you ever heard of restaurants that are so good, people from all over the world are willing to travel thousands of miles just to dine in them? That’s right! These 13 incredible eateries offer truly unique and decadent dining experiences that you won’t find anywhere else. Just imagine savoring exquisite dishes crafted by expert chefs in a beautiful setting – now that’s something to write home about!
From unique ingredients sourced from around the globe to signature dishes crafted from the freshest produce, each meal will transport your taste buds to new heights. Whether you’re a fan of traditional cuisine or something more adventurous, these restaurants have something for everyone. And since people come from all over the world to sample them, you know it must be special!
So just how amazing could these restaurants be? The only way to find out is to go and see for yourself! Bon appétit!
Ithaa Undersea Restaurant in the Maldives
At Ithaa Undersea Restaurant, guests can enjoy a five-course set menu created by the restaurant’s team of expert chefs. The menu features locally sourced ingredients and a variety of seafood dishes such as seared scallops, tuna sashimi, grilled lobster and more. Each course is accompanied by carefully chosen wines to enhance the flavor of each dish.
The restaurant also offers an extensive wine list and signature cocktails, making it the perfect place to celebrate a special occasion or just enjoy a relaxed dinner with friends.
Ithaa Undersea Restaurant is truly a unique and unforgettable experience. From its stunning views of the ocean to its delicious food and drinks, diners are sure to leave with unforgettable memories of their time at Ithaa Undersea Restaurant.
Grotta Palazzese in Polignano a Mare, Italy
If you’re looking for an unforgettable dining experience, Grotta Palazzese is the place to be. From its stunning setting to its delicious food and warm atmosphere, this restaurant is sure to exceed your expectations. All you need to do is book a table and enjoy!
The menu at Grotta Palazzese offers a variety of seafood and Italian dishes, making it perfect for any occasion. Whether you’re looking for a romantic dinner or just want to enjoy some quality food in an incredible atmosphere, Grotta Palazzese has something for everyone. The restaurant also offers the option to dine alfresco on the terrace, with stunning views of the sea and coastline.
The atmosphere at Grotta Palazzese is quite unique, as it combines a relaxed yet luxurious feel. The decor conveys an air of sophistication, with candlelit tables and comfortable seating. The staff are attentive and welcoming, making sure your experience is enjoyable from start to finish.
From a culinary standpoint, Grotta Palazzese is simply outstanding. The food here is fresh and flavorful, with dishes that are sure to tantalize your taste buds. Whether you’re enjoying seafood pasta or grilled swordfish, the menu has something for everyone. And don’t forget about the desserts! The restaurant’s signature tiramisu is a real treat.
Restaurant Le Panoramic, Tignes France
If you are looking for an unforgettable dining experience in one of France’s most beautiful regions, Restaurant Le Panoramic is the ideal choice. With its stunning views, tantalizing menu and attentive staff, this is a restaurant you won’t forget in a hurry. A meal here will be an experience to remember for years to come.
The menu at Restaurant Le Panoramic is varied and cooked to perfection, with some of the most exquisite dishes in all of France. From delectable entrées such as Foie Gras Torchon or Filet Mignon, to tantalizing desserts like Crème Brûlée or Moelleux au Chocolat, guests are sure to find something to tantalize their taste buds. The restaurant also prides itself on its selection of fine wines and champagnes, sourced from all over the region.
Moreover, Restaurant Le Panoramic is renowned for its warm and attentive service. Its friendly staff will ensure that each guest’s experience is nothing short of perfect. Whether you’re here for a romantic dinner or a family lunch, the restaurant will take care of all your needs from start to finish.
Ngorongoro Crater Lodge in Tanzania
The Ngorongoro Crater Lodge offers guests a truly luxurious stay in the heart of one of Africa’s best-kept secrets. From the large, air-conditioned suites and state-of-the-art amenities to the attentive and friendly staff, you will feel pampered every step of the way.
The lodge boasts a stunning location overlooking the spectacular caldera of the Ngorongoro Crater, and its outdoor terrace offers an unforgettable view that you can enjoy from sunrise to sunset. During your stay, you will have plenty of opportunities to get up close and personal with Africa’s incredible wildlife. The lodge organizes game drives in open-air vehicles, as well as walking safaris with experienced guides.
The Ngorongoro Crater Lodge also offers facilities for relaxation and recreation, such as a swimming pool, spa treatments, fitness center, tennis court and library. After busy days spent exploring the crater and viewing wildlife, you can come back to the lodge in comfort and enjoy a delicious meal in the lodge’s restaurant.
At the Ngorongoro Crater Lodge, you can experience all that this amazing part of Africa has to offer, and make memories that will last a lifetime.
Skyline Restaurant in New Zealand
Enjoy your meal in true New Zealand style at Skyline. With its breathtaking views, delicious food and friendly service, it’s an experience you won’t forget! Book your table today for the perfect evening out. Come and discover why Skyline is New Zealand’s newest and most exciting restaurant.
At Skyline Restaurant, you can enjoy a variety of dishes inspired by the best of New Zealand cuisine. Start your meal with one of our signature appetizers including tempura battered whitebait or a classic kumara and feta salad. For the main course, savor succulent steak from local grass-fed cattle served with seasonal vegetables. For a unique culinary experience, try our famous lamb cutlets cooked over hot coals.
No meal is complete without dessert! Choose from a selection of delicious desserts including sticky date pudding or the classic pavlova with fresh whipped cream and seasonal fruit. For something special, try their decadent chocolate truffle cake.
Del Air Graffe Restaurant in South Africa
The chefs at Delaire Graff Restaurant create culinary experiences to please everyone. The dishes are all carefully crafted, and the presentation of each plate is exquisite. You can enjoy anything from succulent seafood to juicy steaks and delicious vegetarian options. There’s an extensive wine list featuring a selection of local and international wines, making it easy for you to find the perfect pairing for your meal.
On top of all this, Delaire Graff Restaurant also offers an array of unique and exciting experiences. From cooking classes to wine tastings, there’s something for everyone. The restaurant also hosts a variety of special events throughout the year, like its monthly Sunday Jazz brunch or its occasional wine-pairing dinners.
No matter what you’re looking for in a dining experience, Delaire Graff Restaurant has the perfect option for you. Come and enjoy the finest cuisine and wine, all in an unforgettable setting. Your taste buds will thank you!
Le Jules Verne in Paris, France
The menu at Le Jules Verne is creative, yet traditional. The iconic French dishes have been given a modern twist with the use of fresh and seasonal ingredients. You can sample classic favorites like steak tartare or indulge in delectable desserts like crepes suzette. For an unforgettable experience, the restaurant offers a special tasting menu which showcases the chef’s finest creations.
For those who wish to go beyond the ordinary, Le Jules Verne offers a selection of fine wines and champagnes carefully selected by their sommelier. The bar staff is ready to craft any classic cocktail or signature drink you can imagine. After dinner, guests can take in the sights of Paris while they sip on a nightcap.
Le Jules Verne Restaurant is the perfect destination for any special occasion, whether it’s an anniversary dinner or corporate event. With its breathtaking views and exquisite cuisine, you are sure to have an unforgettable experience when dining at this iconic restaurant.
Giraffe Manor in Langatta, Kenya
If you are looking for a truly unique dining experience, look no further than Giraffe Manor. With giraffes as your neighbors and 12 acres of private land surrounded by 140 acres of indigenous forest, this is an unforgettable experience that can’t be found anywhere else in Africa.
At Giraffe Manor, every meal comes with a side of safari. Enjoy breakfast and lunch with the inquisitive giraffes as they poke their heads through the window to get a closer look. As an added bonus, you’ll have plenty of photo ops for those Instagram-worthy shots!
Make a reservation today and come experience dining like no other at Giraffe Manor!
Snow Castle Restaurant in Finland
The Snow Castle Restaurant is truly a sight to behold. Every winter since 1996, people have come together in Kemi, Finland to build this incredible castle out of snow and ice. This tradition has been going on for over 20 years and every year the castle gets bigger and more impressive! The walls are built with hundreds of tons of snow, and it’s no surprise that the Snow Castle Restaurant was inducted into the Guinness World Records in 1998 as having the longest snow walls!
But this place is more than just a tourist trap; it also has some of the best food and drinks around. The restaurant serves up traditional Finnish dishes like Lapland reindeer, fried whitefish, and fresh breads. But the real star of the menu is the Aurora Borealis champagne – a unique sparkling drink made with wild cloudberry liqueur.
Visiting the Snow Castle Restaurant is an experience like no other; it’s not only visually stunning but also has delicious food and drinks that you won’t find anywhere else. So if you’re looking for an adventure this winter, make sure to add the Snow Castle Restaurant to your list!
Bird’s Nest Restaurant, Soneva Kiri Eco Resort, Thailand
The cuisine at Soneva Kiri Eco Resorts Bord Nest Restaurant is as exquisite as its surroundings. The chefs use a range of ingredients from the local area, including fruit and vegetables grown in the resort’s own organic gardens, to create unique dishes that are both delicious and healthy. And for those who want something truly special, the ‘Chef’s Table’ offers a multi-course dining experience with a personal chef who will prepare your meal right in front of you.
Not only is the food amazing, but at Soneva Kiri Eco Resort you can enjoy it while taking in some of the most breathtaking views that Koh Kood has to offer. Whether you choose to dine in one of the treepods overlooking the ocean, or enjoy a private dinner on the beach under a blanket of stars, you’ll be sure to have an unforgettable culinary experience. It’s no wonder that Soneva Kiri Eco Resort has been recognized as one of Thailand’s top dining experiences!
The Sirroco Restaurant in Bankgkok
The Sirocco restaurant in Bangkok is the ultimate destination for a gastronomic adventure. Atop the luxurious Lebua Hotel on the 63rd floor, it redefines fine dining with its award-winning Mediterranean and Asian fusion cuisine.
Diners are treated to an unparalleled view of Bangkok from a height of 820 feet as they enjoy the innovative flavors of Executive Chef Ryuki Kawasaki’s creations. His exemplary menu features modern interpretations of classic dishes from Italy, Japan and Thailand, utilizing only the freshest ingredients and highest quality products.
From exquisite 4-course menus to a tantalizing selection of signature small plates – thinly sliced prosciutto with melon, Wagyu beef marinated in sake, and sea bass carpaccio with truffle oil – there’s something for everyone to be enjoyed. To complement the delicious food, the restaurant has a comprehensive selection of international wines from around the world that can be paired perfectly with each dish.
For a truly exceptional culinary experience, The Sirocco restaurant in Bangkok is the perfect choice. With its exquisite views and masterful cuisine, guests will be treated to a unique culinary journey that they won’t soon forget.
ΕΝ ΙΟΡΔΑΝΗ in Athens, Greece
The traditional Greek flavors and exquisite presentation of the dishes is a true delight. From their Moussaka to Souvlaki, everything is made with fresh ingredients. The owners take tradition very seriously, so each dish has an authentic taste that will make your taste buds dance!
The staff here are incredibly friendly and welcoming – they treat you as if you were family. All the staff members have a vast knowledge of the Greek cuisine and can recommend the best dishes for any palate.
EN ΙΟRDANΗ in Athens is definitely a place to experience. You can expect authentic Greek dishes cooked with love, dedication and served with joy – all of which make it an unforgettable experience. Be sure to book your table in advance as this is a very popular spot!
So if you’re ever in Athens, do yourself a favor and visit – it will be the best decision you make while there.
The White Rabbit in Moscow, Russia
The White Rabbit restaurant offers guests a chance to experience Russian cuisine in modern and innovative ways. The menu is designed with imagination, using seasonal ingredients to create dishes that are both traditional and creative.
Whether you’re looking for a light lunch or dinner of borsch, pelmeni or shchi, or something more sophisticated like seared scallops, black caviar and truffle risotto, The White Rabbit has something for everyone. With a focus on freshness and flavor, each dish is carefully crafted with care to ensure the highest quality. Guests can also enjoy an impressive selection of wines from around the world that perfectly complement the food.
On top of all this, diners can take in breathtaking views of Moscow from the 16th floor of Smolensky Passage. The White Rabbit Restaurant is truly a unique culinary experience, blending old and new with stunning results.


Do heat beads go bad?
What is the shelf life of Heat Beads® BBQ Briquettes? Indefinite, as long as the product is stored in a cool, dry place and not exposed to any moisture. A plastic tub with a lid would be a great option for storage. Heat Beads® Easy-Lite® Briquettes should be consumed as soon as the bag is opened for best performance.
What happens if lump charcoal gets wet?
Unfortunately, cheap charcoal will usually crumble when it gets wet, rendering it totally useless, as it will turn too powered as it dries. However, higher quality charcoal can be dried-out and used, although, it will typically only be good for slow burning and will give off much more smoke as it burns.
How long does heat beads last?
Long shelf life – Stored in a cool, dry place, Heat Beads® BBQ Briquettes have an indefinite shelf life. 7.
Can you use heat beads inside?
Heat beads – a common brand of outdoor barbecue fuel briquettes – are not for use indoors due to the risk of carbon monoxide poisoning.
Can you add heat beads while cooking?
Solution: Briquettes are only ready for cooking when they are covered in a light-coloured ash (‘ashed over’). Remove the lid from the BBQ and allow all the Heat Beads® BBQ Briquettes to ash-over before recommencing cooking.
Can wet coal catch fire?
Wet charcoal can self-ignite by spontaneous ignition.” The police department in the town of Ossining, New York recommends: “… dispose of bags of damp or wet charcoal, as it can spontaneously combust.”
Why is my coal wet?
Due to the density of the briquette / Coal it is unable to absorb further moisture in any great amount, the increased moisture levels are usually minimal and the fuel while stored in the right conditions will return to manageable level relatively quickly. …
Does lump charcoal absorb moisture?
Here are some of our favorites, best used with old fashioned natural lump charcoal. A Natural Dehumidifier – If you’ve got a damp basement, fill a large coffee can or large yogurt tub with charcoal and punch some holes in the lid. The charcoals will absorb the humidity in the air.
What temperature do heat beads burn at?
This method of cooking generates a more moderate temperature about 135°C –177°C and allows for an easier introduction of wood smoke for flavouring. With the lid on the kettle and the vents open, hot air will circulate around the food and provide even and consistent cooking. There is no need to turn the food.
Which is better heat beads or charcoal?
Heat Beads® BBQ Briquettes do not burn fiercely when fat falls on them, Heat Beads® BBQ Briquettes are more economical than charcoal because they burn much longer, Heat Beads® BBQ Briquettes are cleaner and less dusty to handle than lump charcoal, The performance Heat Beads® BBQ Briquettes is consistent.
What are heat beads made from?
These are made by crushing and grinding quality hardwood charcoal into powder, then a special binder and clean burning mineral carbon mix is added. It is then pressed into the perfect briquette shape so that it burns evenly and consistently.


Success story: Marketing support from Mashrou3i helps Farrak tap into Tataouine’s growing dairy sector
As the sun rises over Tataouine, the employees of Le Sultan Dairy are busy preparing their latest batch of cheese. Farrak Soltane, the founder of the dairy and a budding cheese maker, is devoted to the quality of his products. Cow, sheep, goat and camel milk are all used in his creations. After sourcing these different types of milk from a local collection center in Tataouine, he closely oversees the cheese making process, which is at the heart of the special character and delicious taste of his dairy products.
“The curdling, moulding and draining process can sometimes take up to 48 hours,” Farrak explains. “The final stage is ageing, where the cheese is stored at a carefully controlled temperature. This complex stage determines the quality, smell and taste of a good cheese.”
Farrak got the idea for his business while working as an accountant in the private sector. With a degree in accountancy and six years of professional experience he felt ready to start a business but was missing one vital ingredient: knowledge of cheese making. After embarking on a vocational training course for dairy production in Tunis, Farrak started to prepare his business model.
“Originally I wanted to focus on products made with camel’s milk but when I started my business model I realized there was an issue securing the supply of raw material in the region,” says Farrak. “So I decided to expand my offering using goat, cow and sheep milk as well. Today we already produce a range of products like yogurts, ricotta cheese, lben (a fermented milk drink) as well as grated cheese and mozzarella.”
In May 2017, Farrak obtained a credit of 100,000 Tunisian Dinars from the BTS (Tunisian Bank of Solidarity). With an additional 50,000 TND of personal funds, his capital investment was complete to proceed with the purchase of machines and start production.
Soon afterwards, Farrak discovered the Mashrou3i project, a public-private partnership between USAID, the Italian Cooperation, the HP Foundation, the Tunisian Government and UNIDO. The project has helped Farrak during the crucial phase of launching his startup. He received training in taxation and business management as well as technical assistance to strengthen his business.
“Thanks to Mashrou3i, I have overcome many problems that I had, especially in marketing,” he says. “The UNIDO expert in Marketing and Communications helped me to completely revise my branding and also supported me in the design of the storefront and the production of my business cards.”
Since then, sales have increased at his store in the city of Tataouine. “I’ve gained a lot of new customers by showcasing my products in my store, like restaurants and pizzerias who are very fond of my mozzarella,” he says.
Tataouine and its proximity to the Libyan market also offers opportunities for export, which Farrak has already started to tap into. The entrepreneur is confident about the direction Sultan Dairy is going in and his plans for the future.
“The dairy sector is growing in Tataouine and in the southern regions of Tunisia,” Farrak explains. “It’s a promising sector that also great export opportunities.”


Our food is all homemade and we painstakingly bread everything to order. Our shrimp is fresh gulf shrimp and our steaks are hand cut from the finest choice meats. We have a variety of fresh fish that include Red Drum, Mahi Mahi, Tilapia, Ahi Tuna, and Salmon. Have your favorite blackened, fried or grilled.
Our family & friendly staff will welcome you and treat you to an eating experience that you will not forget. We are committed in providing you and your family the service, food and quality you should expect.
We will be having our official grand opening for the SPID location on October 1st at 5pm! Come join us for delicious hors d'oevres and pairing cocktails.
Special of the Day
Catches of the Day:
The catch is cooked to your liking: grilled, blackened, or fried. It is then served with rice pilaf and sauteed zucchini and squash.
Specials for Week of 10/19 thru 10/25 (SPID Location):.
Sunday Chicken Fried Pork Cutlet 9.99
Monday Broccoli & Cheese Stuffed Chicken topped with Mushroom Sauce 9.99
Tuesday Shrimp Scampi Angel Hair Pasta 10.99
Wednesday All you can eat Fried Shrimp with Salad Bar 17.99
Thursday 3 way build your own pizza 8.99
Friday All you can eat Catfish 10.99 and for Dinner we have All you Can Eat Shrimp 17.99
Saturday Blackened Catfish with Cajun Cream Sauce & Fr. Shrimp 11.99
2.00 Mimosas - Sunday all day
Location and Hours:
9738 Up River Road
Corpus Christi, TX 78410
Sunday- Thursday 11am - 9pm
Friday - Saturday 11am - 10pm
6729 South Padre Island
Corpus Christi, TX 78412
Sunday 11am - 9pm
Monday - Thursday 11am - 10 pm
Friday - Saturday 11am-11pm
All for you...
Peoples Restaurant & Lounge is a perfect blend of family and casual dining, providing food created from the freshest ingredients at a price families can fit into any budget.


An Indian restaurant that takes you on a journey through India, presenting different dishes from the various regions of the country. The deep red interior reflects the spicy flavours of the Indian dishes, preparing guests for the exotic gourmet adventure.
The restaurants Tea Lounge offers a variety of teas which blend traditional flavours with new, exciting tastes.
Cafe Murano, is the stylish European gourmet café of Marsa Malaz Kempinski.
This new cafe at The Pearl, offers a chic and elegant setting to enjoy refreshments throughout the day.
Cafe Murano is specialising in European art de cuisine, with a passion for chocolate and petite culinaire.
Cafe Murano is located on the Ground Floor
To ensure that each guest receives prompt, professional, friendly and courteous service. To maintain a clean, comfortable and well maintained premises for our guests and staff. To provide at a fair price - nutritional, well-prepared meals - using only quality ingredients. To ensure that all guests and staff are treated with the respect and dignity they deserve. To thank each guest for the opportunity to serve them. By maintaining these objectives we shall be assured of a fair profit that will allow us to contribute to the community we serve.
We at New Delhi Restaurant and Sweets are specialized in catering Food from North India which is characterised by its thick, tasty gravies, Dum Biryanis, Niharis, Khichda, Haleem, Dal Gosht etc. North Indians love chillies, saffron, milk, yoghurt, cottage cheese, ghee (clarified butter)and nuts. Our meals are hearty and often include several dishes. Sweets are a huge favourite too among our customers.
You are at home and do not feel like going out, too hot, unbelievable traffic, a solution: calls Fabio's Pizza !!!
You have no idea which pizza to eat ??? visit our Website and discover our Menu!!!


One of the things that's most surprised me and is a complete departure from my BB (Before Burgundy) self, is the overwhelming desire I now have to grow and make things. This week I've had my future inlaws staying and Barbara (future mother in law) and Adam (future son in law) have both expressed a desire to make jam. There is something amazingly satisfying about creating food from your own produce or items that you 'find' lying around the place. Despite the seemingly endless hours and effort that I put into cooking and shelling sweet chestnuts (DO NOT DO THIS IF YOU ARE FEELING FRAUGHT) I suspect that when I am tucking into chestnut stuffing on Christmas day, a certain smugness will overwhelme me. Anyway, I will devote todays blog to two of my favourite recipes 'Down the lane jam' and 'Quirky quince and orange marmalade'. Visitors to Les Cerisiers will be feasting on these during their stay.
Down the lane jam
Whatever you can find in the hedgerows down your lane
Find a child who is willing to help you gather hedgrow treasures and several large tupperware containers. I was lucky enough to have Adam staying here in August when we harvested several ton of blackberries and elder berries (which we froze), and again in October when we picked rose hips, hawes (frow the hawthorn bushes) sloes, rosehips, hazelnuts and crab apples.
Place all the hard fruits and nuts (chopped into small pieces) into a preserving pan with just enough water to cover the fruit. Simmer for approximately 15 minutes until the fruit is soft and the crab apples fluffy. Sieve the juice and pureed fruit then add the soft fruits and simmer for a further 15 minutes. Weigh this mixture and add the same weight in sugar. Heat over a low heat until the sugar has disolved then boil rapidly until setting point is reached (email email@example.com for details). Pour into prepared jars and seal
Quirky Quince and orange marmalade (did you know that Quince is 'marmelo' in Portuguese and this is where the word marmelade originated? I didn't!)
Place the fruits in a casserole dish, cover with water til they float and then cook on a low heat for six hours (your kitchen will attain the scent of Heaven)
Strain the liquid then add the skin and cores from the quinces and the pith and innards from the oranges). Bring this mixture to the boil and reduce by 1/3.
Sieve the above
Add the chopped quince flesh and the sliced orange rind, weigh and add the same weight in sugar.
Bring to the boil and keep boiling until setting point is reached.
Pour into prepared jars and seal
Both these recipes will provide you with marvelous preserves. I have had to pay out for a couple of bags of sugar and now have a number of jars of mouth watering treats. Ah Bliss!


From June 8, Heinz Beck, one of the most prominent names in international gastronomy,
is taking up his summer quarters at the Hotel Metropole Monte-Carlo.
This summer, from June 8 to September 30, Heinz Beck will be the guest of honour at the restaurant Odyssey at Hotel Metropole Monte-Carlo. Joël Robuchon and Executive Chef Christophe Cussac, have invited him to create a pop-up restaurant at the hotel to showcase some of his signature dishes during dinner time.Since its opening in 2013, Odyssey has always given pride of place to high-end gastronomy.
Based on fresh, high-quality and seasonal ingredients, dishes are prepared with exemplary precision to guarantee their authentic taste. Known for his Italian and Mediterranean cuisine, Heinz Beck will create an unforgettable gastronomic experience, synonymous with Odyssey's culinary concept and in line with the backdrop of Karl Lagerfeld's Grecian mural.
A starter and main course starts at €150, excluding drinks.Born in Germany, Italy then became his second home. The Michelin-starred chef has received some of the most prestigious awards throughout his career, celebrating the originality and creativity of his recipes and dishes.


Kelly is a Lead Health-Supportive Baking and Pastry Chef Instructor and a graduate of the Natural Epicurean Academy of Culinary Arts. She holds a certificate from the T. Colin Campbell Foundation and eCornell Plant-Based Nutrition course series, a bachelor’s degree in English, and a master’s degree in psychology from Missouri State University. Whether she is teaching a baking class on healthy substitutions, a public class on anti-inflammatory foods, or a Physician’s Kitchen class on oil-free cooking, Kelly’s goal is to show people how simple changes in the kitchen can result in highly nourishing and delicious recipes.
Having always admired the excellent cooks and bakers in her family, Kelly began to cook for herself after college while serving as a Peace Corps volunteer in Bangladesh. With access to fresh, sun-ripened produce and exposure to new cooking techniques and equipment, Kelly developed a strong interest in the culinary arts. Traveling through and living in different parts of the world also taught Kelly the value of exploring new, and sometimes exotic, fruits and vegetables – a habit she still enjoys today.
Kelly loves testing and revising recipes, reading cookbooks and menus, challenging herself through yoga practice, weight training, and hiking, and taking road trips home to Missouri. Her aim in life is to live responsibly and compassionately and to encourage others to do so as well.