Frank Valente, D.C.: What are some of the most common nutrients that you find clients to be deficient in?
Christina Lombardi, RD, FMNS: Vitamin D. Here in New York, we live in a climate that does not allow adequate sun exposure year long, therefore most individuals have suboptimal levels of Vitamin D. Vitamin D is also sequestered and stored in fat cells, so individuals who have higher body fat mass will also have higher vitamin D needs. Unsure of your level? You can ask your doctor to check your vitamin D with your next blood draw. Supplementation is the only way to increase your levels while living in New York, since the body makes vitamin D when the skin is exposed to the sun.
FV: Do people's nutritional needs change as the seasons change? Summer is coming: is there anything you wish you could tell more clients to change about their diets this time of year?
CL: I am a proponent of eating with the season. This means eating foods that are local to your climate. In the winter, comforting and insulating foods like stews and soups help keep us warm. During the summer, our farms are in abundance of fruits like berries and melons and summer vegetables like cucumbers, tomatoes, and peppers. Our body typically leans towards cooling foods during the hot summer months, these are foods with higher water content, like fruits and vegetables. Try to get in 4 cups of non-starchy vegetables and 1-2 servings of fruit daily.
FV: How do someone's nutritional needs change as they become more physically active?
CL: Nutritional needs will change depending on the activity and the person. Runners typically have increased iron needs, due to foot strike hemolysis (the breakdown of red blood cells from pounding of the feet). Most athletes also have an increasing need for magnesium since it is used in the ATP cycle or the “energy cycle”. For someone who is becoming more active through general fitness, they may have higher caloric needs, as well as protein and carbohydrate needs. Everyone’s metabolism and needs are different, if you are unsure of your needs, it’s best to work with a nutrition expert.
FV: What are some common misconceptions you run into again and again in your line of work?
CL: A very common misconception is that very low-calorie diets provide sustainable weight loss. When individuals eat at a large caloric deficit for too long of a time period; the body’s metabolism will slow down to meet the caloric intake. Basically, the body will adjust and store the calories consumed and not utilize them for energy, this results in fat storage and difficulty losing weight.
FV: Can you tell us about any dieting trends that caught your attention during the Covid-19 pandemic, either good or bad?
CL: The 2020 Food and Health Survey found that 60% of consumers noted that they cooked at home more. It is always great when individuals empower themselves and learn how to take the time to prepare foods, instead of relying on pre-made meals or convenience foods.
FV: What are some ways our readership can learn to recognize good diet advice from harmful?
CL: Social media is powerful today, and there are countless influencers promoting their diet or their supplement. It is hard to sort through the noise and find sound nutrition advice.
Proceed with caution if you are told to follow a super restrictive diet (and do not have any food allergies or digestive complaints), can only purchase supplements through them, are promised extreme results (lose 30 pounds in 2 weeks), or the recommendations lack significant research.
Typically these influencers are sharing how THEY lost the weight and if you follow their plan you will too. This cannot be any further from the truth; we all have individuals needs- that should be assessed before starting any diet program.
Be sure to look out for more interviews with various specialists in upcoming blog posts. Have a health question? Let us know! You might just see your topic of interest covered in our next newsletter!


At Sandpiper Rehab/Nursing, located in Mt. Pleasant, SC, a delightful dining experience awaits our senior residents. Our best-in-town chefs, emphasize designing locally sourced and restaurant-inspired menu items. Preparation and clean up are completely taken care of by our friendly staff members so that you can spend more time enjoying the meal and connecting with your neighbors. We always aim to exceed your dining expectations and provide you with a top-of-the-line culinary experience while never losing sight of quality.
Feed the Spirit
Meals at Sandpiper Rehab/Nursing are always a special event filled with fresh and flavourful ingredients that awaken the senses, nourish the body, and feed the soul. All of the ingredients used emphasize nutritional management, freshness, and the use of high-quality, seasonal items from local providers. Start with a light appetizer before making your way to a tasty main course of your choosing. When the evening is winding down, be sure to grab a bite of dessert before leaving for the rest of the day’s activities. Dining at Sandpiper Rehab/Nursing is much more than just food, it’s an experience that our residents look forward to and love.


Saturday, June 8, 2013
Shipwreck & BBQ?
Kahuna has proposed a shipwreck swim from Atwater beach today at noon today (Saturday, June 8th). Atwater is hosting the Shorewood Men's Club annual Chicken and Rib BBQ today. I'll probably be a spectator as the water is still too cold for me (high 40s or low 50s, depending on which map you believe). But will commit to eating my share of BBQ and bringing appropriate beverages to share.


How Your Eating Habits Affects Your Health
Your diet can increase or lower the risk of diabetes, stroke, and heart disease. This means that what you eat affects your overall body health. Research has already revealed that you should go for low-fat dairy products, whole grains, fruits, and vegetables. However, there are other foods you can eat to keep your body in shape. Read on to find out.
The Impact of Food on Our Bodies
Cells need nutrients to carry out essential body functions. The food you eat is the primary source of these nutrients. This means that the right nutrients are vital for healthier body development.
Food goes beyond calories and protein. In that light, you need to find the right balance between the foods you eat.
Nutrition and Disease
Ingested food goes through a digestive process. The first part of this process is the absorption of minerals and vitamins and their subsequent distribution within the bloodstream. The minerals and vitamins are distributed via the heart muscle, the coronary arteries, and blood vessels.
Some minerals require more energy to absorb and distribute. This means the type of food you eat is directly proportional to the amount of energy required by the heart to distribute nutrients throughout the body. If you consistently consume food that requires more energy to distribute, you will put a larger strain on your heart, and this may lead to a heart attack.
Salty foods also have an impact on how your heartbeat rate. When you consume too many salty foods, your body requires more water to maintain blood volume balance. The heart must pump more blood to maintain blood volume balance. Ultimately, your heart will be overworked and may fail.
Medical experts recommend that your daily sodium intake should not be above 500 milligrams. On the other hand, you shouldn’t consume less than 180 milligrams of sodium per day. Keep in mind that processed foods contain more sodium than organic foods.
We should also keep an eye on your food’s shelf life, coloring, and flavor. For instance, meals with a higher shelf life have a greater chance than fresh food to cause cancer. Similarly, ultra-processed foods have been cited as one of the main causes of breast cancer.
Fortunately, there are foods you can take to protect and improve your heart. Whole grains and olive oil can lower cholesterol levels in the blood and improve heart functionality. A diet that emphasizes whole grains makes it easier to pump blood and lower the heart rate. The diet acts in the same way affordable metal detectors operate by detecting excess fat.
Poor nutrition can lead to cancer, heart disease, stroke, diabetes, and obesity. Poor nutrition is related to weird eating habits. If you consistently consume meals that lack essential nutrients, you are engaging in poor nutrition habits. For instance, a diet that contains a high amount of salt, sugar, and fat is dangerous because it does not add any vitamins or fiber to the body. Although meals with high fat and sugar levels are delicious, they may cause havoc to your body.
Another thing you need to consider is overeating. Your body needs a specific amount of calories per day. When your body has more calories than it can burn, it converts them to fat. When too much fat accumulates in the body, your body weight increases, and you may be declared clinically obese. An obese person is likely to suffer from heart problems and diabetes.
This does not mean you should not eat enough food. In fact, failure to consume enough calories can lead to ailments. Lack of enough calories has been detected in people suffering from bulimia and anorexia. These diseases are as dangerous as diabetes and heart problems. If you don’t know what amount of calories you should take, consult a dietetics expert.
Healthy Eating Habits
As explained above, practicing healthy nutrition habits is the best way to maintain a healthy life. Generally, healthy meals have abundant fruits and vegetables. For instance, you can consume two fruits every morning and five servings of vegetables every dinner. Apart from vegetables, reduce your salt and fat intake. Pay close attention to food labels, and don’t take food off the shelf if you don’t know how much cholesterol it has.
You are what you eat. What you eat will determine if you’re going to spend your adult life in and out of hospitals. So, consult a dietetics expert and create a working diet plan


Paleolithic diet, also called as Stone Age diet, ancient man diet or caveman’s diet, is because of extensive work of gastroenterologist Walter L. Voegtlin. It was found that modern humans have evolved a genetic capacity for the diet of prehistoric humans although not for the agriculture diet. Here is the main reason for the deluge of health concerns that mankind faces today.
Paleo diets are aimed at recipes mainly consisting fish, grass- fed pasture raised meats, vegetables, fruit, roots, and nuts. Foods cultivated through extensive agriculture practices like grains and legumes are avoided. Dairy foods, salt, refined sugar, and processed foods are also not consumed.
Paleo diets are mostly consumed for their nutritional content. Draught beer Paleo diets to help maintain weight despite their high nutritional value can be attributed to two kinds of fiber components within them - The soluble and insoluble fiber. Fibers in Paleo diet, called beta glucans, could be dissolved in water as well as on dissolving, a gel like substance results. Paleo diet meal plan
This could trap bad cholesterol particles i.e. LDL. This action helps prevent the oncoming of heart diseases occurring due to the accumulation of fat inside the blood vessels, mainly arteries. Many reports have found that even moderate use of Paleo foods can help reduce cholesterol accumulation by 3%. While combating LDL through the food consumed, the nice cholesterol (HDL) is just not affected.
The gelatinous substance is likely to the change the properties in the digested food inside the stomach. Due to this change, the contents tend to move slowly, thereby giving a sense fullness and reduction in unnecessary excessive intake of food. The prolonged stay also ends in complete digestion activity through the enzymes present in the stomach and intestines. The contents are changed to the extent that they decelerate but not completely stop.
Another purpose of soluble fiber and the resultant gel is regulating excess nutrients in blood. Since fibers prolongs digestion, there's time for nutrients to penetrate the blood stream with out the body intake more. This function is very important in the case of Diabetics. Since carbohydrates and sugar molecules undergo slow digestion because of soluble fiber, the body has plenty of time to convert these into energy prior to the requirement to eat arises again. Hence stack up of sugar in blood is reduced.
The Insoluble fiber serves to push the contents from the intestines. This it will by absorbing water and achieving heavy. The excess weight and expansion exerts more pressure within the Gastrointestinal (GI) tract and pushes the contents out of your body smoothly. Hence regulated bowel movement is achieved and constipation prevented.
Paleo diets help maintain pH balance from the intestines. PH can be an indicator of acidity. If your contents of the stomach are acidic and also the condition turns chronic then chances of colorectal cancer increases many fold. Paleo diet serves to negate this effect of pH change. Additionally they contain Lignans which have been found to lessen risks of hormonal cancers. Several scientists have found a relation between decreased risks, because of Paleo diet consumption, of breast cancer in women. These women had 'abnormal' amounts of estrogen which reduced the risk.
The natural carbohydrate content in Paleo diets can be a rich source of energy. This energy is released instantly possesses been proven that they can enhance work performance in individuals within 30-40 minutes after consumption. This is ideal when you get up in the morning and don’t feel like having a lot but desire to consume just enough to maintain you going till lunch.


Really one of the best Spicy Basil dishes I've ever had~!
These people know how to cook tofu! One star off since I ordered brown rice and got extra white instead... but otherwise I would highly recommend!
Best Thai food you can get in the area of Glenview. Always very friendly, fast, and you get your monies worth. Perfect for lunch and/or dinner.
1601 SIMPSON ST STE 3
Evanston IL, 60201


Welcome to Aryana Cuisine! Aryana Cuisine is a family owned and operated restaurant. We immigrated from Afghanistan in March of 1996 and moved to Calgary Alberta. Mohammed and Hafiz love to cook so our family decided to open a restaurant as a family business with our head chef Parvez Khan.
We chose to call our restaurant Aryana Cuisine because in the ancient history of Afghanistan one of the names given to the country was Aryana which was commonly used by the Persians.
We wanted to bring a piece of our culture and heritage to Calgary Alberta and what better way to do it then through our food. So if you have always wanted to try Afghan/Persian food now is your chance. Stop by our restaurant to try our authentic dishes or start out by trying our more modern kebabs and then end your Persian dining adventure by trying our authentic desserts.
Feast on some of our most popular dishes like the Ashak, the Chicken Biryani, and the Shammi Kebab!
Mon – Thu : 11:00 A.M – 9:30 P.M
Fri – Sat : 11:00 A.M – 10:30 P.M
Sun : 11:00 A.M – 10:00 P.M
55 Westwinds Crescent NE


- Market Size - 800 Crores
- Ice Cream market is growing at 10 to 12%
- Ice creams traditionally are a low volume business
- Amul - Market Leader with share of 36%
- HLL - Kwality Walls - 2nd biggest player
- Mother Diary
- Arun - Chennai Based Hatsun Agro Product
- Metro Daily - Kolkata based
- Aavin - Tamil Nadu based
1. HLL's Moo (Nutritional Ice Cream) - targeted at Kids
2. As Mother Dairy has competency cold chain distribution as they have Safal brand ( frozen peas, corn, juices and mixed vegetables) under their portfolio, they have expanded from Delhi to Bangalore, Hyderabad, Chennai, Punjab, Rajasthan, UP & Uttaranchal. Due to this and other brand extensions in the pipeline, Mother Diary expects their turnov
er by 20% this year over their present size of Rs. 2800 Rs. Cr.
3. Aavin, the cooperative sector milk and dairy products marketer in Tamil Nadu, has launched a low sugar variant of ice creams in the market. According to an official press release, the ice cream `without added sugar' is ideal for diabetics and safe for children and mothers-to-be. This variant has just 80 calories and has 16 mg of sweetener against 8,000 mg of sugar in the traditional ice creams. The ice cream conforms to the US and domestic food regulations,
the release said
4. GCMMF launched its pro-biotic ice creams that have live beneficial culture that confer beneficial health effects such as improving immunity and digestion and strengthening bones. It also introduced a sugar-free ice cream range and is planning a Web site on ice creams. There two ranges are - Amul Prolife and Amul Sugarfree. According to Mr. R.S. Sodhi, GM Marketing, Amul, Amul hopes to build the pro-biotic range into a Rs 100- crore brand within the next two-
three years. While Amul had earlier tested this market segment through the launch of an isabgol-enriched ice cream, this is company's first full-fledged attempt at capturing a good share of the pro-biotic enriched foods market in India. Both the brands are available in 125 ml (Rs 15), 500 ml and 1.25 litre (Rs 120) packs in five flavours, vanilla with chocolate sauce, strawberry, chocolate, shahi anjir and fresh litchi. On the retail front, it intends to hike its Amul parlours from 600 to 10,000 by 2010
5. Arun Ice Creams, the ice cream brand from Hatsun Agro Product Ltd, is launching a new range of ice cream outlets, Arun Ice Creams Unlimited. Hatsun Agro, which is the largest private dairy in India, plans to make available its range of dairy products at the conventional Arun ice cream outlets operated through franchisees. This network will also be expanded. The new range of outlets will sell ice cream by the scoop, `aggressively priced' at Rs 20 a scoop of 100 gm, Mr Chandramogan said. A feature of these parlours will be the wide selection of flavours, over 25 flavours with five new substituted for the existing ones
each month to ensure more variety. The company is investing over Rs 15 lakh in each of these outlets.
Few Brands/ Target Consumers
1. YOuth Centric - Chillz
2. Kids - Moo
3. Teenagers - Cornetto
4. Health COnscious - Amul Sugarfree & ProLife
This summer mother diary targeted children with the baseline — `Jagaye Andar ka Bandar' while it is luring adults with the message `Give In'.
Interesting piece of information: Hawking is not allowed in Mumbai which makes 1/3rd of business for HLL. Rest is contributed by retail outlets
Future of Ice Cream Market in India
Ice Cream market will expand with increase in number of malls - HLL has been increasing their ice cream outlets - Swirl. Few years consumers use to go out for walk after dinner and use to buy ice creams from hawkers. But now consumer who often visit malls for entertainment
prefer to buy ice creams during different times of the day as it is visible upfront and feel like spending Rs. 50 for that tasty chocolate swirl with cake and nuts. As marketers are understanding the different needs of consumers, be it health conscious people, kids, youngsters, young etc, and coming up with products specific for them... with portfolio of flavors, consumer today has plethora of options at hand to choose from and therefore high probability of buying one more scoop of ice cream. Also with increasing wallet size and innovative modern retail formats, it has definately given a philip to the ice cream industry in India.


Delicious Dining Choices for Visitors
When looking for food, hospital visitors have two tasty options for dining: the Hearth at Holy Spirit and the Café.
The Hearth at Holy Spirit
Open daily, the Hearth features a variety of food, including entrees, soups and specials, along with a full salad bar. Count on the Hearth for great food at fair prices in a bright and cheery atmosphere.
Breakfast: 7:30 a.m. to 10 a.m.
Lunch and Dinner: 10:45 a.m. to 6:30 p.m.
The Café is located just inside our main entrance near the gift shop in the bright and beautiful atrium. It’s the perfect spot to grab a quick bite to eat while visiting the hospital.
Monday through Friday, 7 a.m. to 7 p.m.
Saturday and Sunday, 8:30 a.m. to 4 p.m.


цукерки yogurt & berry
Self-serve Yogurt Bar
Prepared by hand, our fruit toppings are delivered fresh, never frozen, for the ultimate healthy taste indulgence
Unlike conventional frozen yogurt shops where you must wait for service only to have the clerk skimp on a few toppings, at CherryBerry you simply pick up a cup, swirl it with any combinations of yogurt flavors, then top it off with your favorite toppings. Choose one, three, ten toppings. Make it healthy, or decadent — it’s up to you! And because your creation is priced by weight, you even control what you pay.
Find a Location
Enough talking. Time to get your swirl on at the nearest CherryBerry. Find great deals, or request fundraising or catering.
Check Out Our Fabulous Flavors
We feature unique flavors in both tart and sweet, as well as gluten-free, dairy-free, and no-sugar-added options.
Own a Froyo Franchise
Ever dream of owning your own business? Take the guesswork out of setting up a business by going with an established brand.


Fruits are one of the best sources of essential vitamins, minerals, and they are high in fiber as well. Fruits also provide a wide range of health-boosting antioxidants, including flavonoids. A diet high in fruit and vegetables can help protect you against cancer, diabetes and heart disease. Whole fruits are low in fat, salt and sugar. They are a good source of dietary fibre.
As part of a well-balanced, regular diet and a healthy, active lifestyle, a high intake of fruit and vegetables can help you to:
• Reduce obesity and maintain a healthy weight.
• Lower your cholesterol
• Lower your blood pressure
• Flush out toxins
• Improve metabolic rate
• Reduce the chances of chronic diseases
To maximise nutrients and appeal, buy and serve different types of fruit and vegetables. Try to buy fruits and vegetables that are in season, and choose for freshness and quality.
• Eat with the seasons – this is nature’s way of making sure our bodies get a healthy mix of nutrients and plant chemicals
• Try something new – try new recipes and buy new fruit or salads as part of your weekly shopping
• Let colours guide you – get different combinations of nutrients by putting a ‘rainbow’ of colours (green, white, yellow–orange, blue–purple, red) on your plate.
On other hand fruit juices have their own benefits and cons in specific cases. Pure fruit juices are rich in concentration of mineral, vitamin, antioxidants and many other nutrients.
• A juicing machine leaves nutrient-rich and fiber-rich skin and pulp behind. Without the fruit fiber, your body absorbs the fructose sugar more easily, which can upset blood sugar levels.
• Juice made with fruit has a high calorie count.
• whole fruits contain some vitamins that don’t make it into the juice. Some edible fibers in the skin and pulp are removed during the juicing process.
Whole fruit also takes longer to eat causing a slower calorie intake, which can decrease the risk of obesity. Finally, fruit juice has more concentrated sugar and calories as compared to whole fruit. The more concentrated sugar and calories in fruit juice can lead to obesity and inappropriate weight gain. Excessive weight gain is associated with high blood pressure, hypertension, stroke, diabetes and other negative health issues later in life. Even diluted juice can increase the risk of cavities and decrease the chance of drinking other beneficial liquids.


"Sachinidis" products are based on traditional recipes and are catered towards the need to respond to the ever-growing nutritional demands and needs in today’s world!
"Sahinidis Bakeries" have been for almost half a century now offering their customers pure products, made with passion. They use products with high nutritional value such as rye, sesame, linseed, Omega-3 fatty acids and several more. They select pure ingredients avoiding all those elements that can prove harmful to our health such as gluten, conservatives, frozen doughs, colourings, flavor enhancers and other chemicals.
Since the establishment of the bakery up until today, the team put forth their best efforts on a daily basis so that you can enjoy flavors that you can truly trust.
In addition, "Sahinidis Bakeries" produce the delicious "Sahinidis Cracker". It's a handmade and very thin cracker, with eight cereal grains, suitable for a balanced nutrition.
It is ideal for serving with a salmon dip or with melted cheese, olive paste, etc. It can also be used to make croutons for salads, or as an alternative to corn flakes, mixed with milk or yoghurt. It it an excellent snack to be served with drinks or parmesan cheese.
It contains the precious Omega-3 fatty acids.
Where to find:
- Sahinidis Bakeries.
- Super Market Sklavenitis.
- In selected delicatessen in Athens.
We tasted and we were thrilled!
Mantzouraki Street 2, Filothei-Psychiko
T: +30 210 6926286


In 2006, Slovenia, Bulgaria, Latvia, Portugal and Ireland accepted EU incentives offered to less-efficient countries to cease sugar production when a temporary restructuring scheme to bring European sugar production in line with the WTO and other international obligations. Strong producers such as Germany, France and Holland thrived in a changed market and sugar prices have soared since then. The pan-European sugar quota expires in 2015 and the countries that had abolished their sugar beet production now want to re-enter the sugar industry.
A feasibility study confirms return on investment in re-establishing Slovenia’s sugar industry after it lost beet growing and closed the processing plants as demanded under the EU CAP policy. A return to sugar production is recognised as important for jobs and for economic development and will comprise sugar beet growing and processing with sugar as the final product, as well as the possibility to produce bioethanol. Sugar prices have soared over the past few years and sugar beet has a secondary use as animal feed. In addition, sugar beet is valuable for crop rotation and locally grown sugar beet is a step toward Slovenia’s self-sufficiency in food. Many sectors will participate in the revival of sugar beet processing: mechanical engineering, electrical engineering, chemical industry, transport, etc. Additional advantages include the market for sugar beet and sugar with high and steady demand.
Advantages of the project
In order for sugar production tobe viable, sugar should trade at above 500 euros a tonne. The current price of 700 euros to 800 euros a tonne and the data showing that the European countries have made more money from sugar operations since 2006 than during the 50 previous years make the proposed investment project in sugar infrastructure lucrative.
There are clear benefits to consumers and taxpayers that result from a strong local sugar industry. Producing sugar at home will cut down on transport costs and provide a product with many secondary uses such as animal feed and crop rotation, as well as the raw material for the biorefinery plant. The feasibility study on a return to the industry underlines the advantages provided by producing in Slovenia an essential, high-quality food ingredient at stable and competitive prices.
The calculations show that the investment in the amount of approximately 120 million euros is needed for re-entering the now booming sugar industry. The minimum expected return in investment is 6.5% per year. The breakeven point should be reached in 15 years. The total number of persons engaged in sugar beet production and processing is approximately 1,000 (sugar beet growers, processing facilities, transport, chemical industry, servicing, etc.).
Local farmers will participate with a minimum of 30% of the total value of the investment. The remaining 70% of the funding is can be provided by foreign investors and bank financing.
It is a great opportunity for foreign investors as there is increased interest in bringing foreign partners with their money and management know-how to re-establish the sugar sector.
Združenje pridelovalcev sladkorne pese Slovenije
(Slovenian Sugar Beet Growers Association)
Kerenčičev trg 5/a, 2270 Ormož
Phone: +386 (0)51 634 341
URL: www: sladkornapesa.si


Future trends in the development of the coking industry. by G W. Lee Download PDF EPUB FB2
$5 trillion worldwide food industry 4. Food companies have strong expertise in large-scale manufacturing and global logistics that reach into mass markets of consumers, but their research expertise does not go as deep as that of the pharmaceuticals industry.
Successful companies will have to hit the bullseye in six main areas: technology. Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies focuses on emerging and future trends in food manufacturing and supply chain technologies, examining the drivers of change and innovation in the food industry and the current and future ways of addressing issues such as energy reduction and rising costs in food.
Filled with examples and practical suggestions, and written by a distinguished team with unrivalled academic and industry expertise, Food product development is a essential guide for R&D and product development staff, and all managers concerned with this key issue throughout the food industry.
interactions between components, and this aim can be seen as the ultimate future goal for food packaging technology. This article reviews the principles of food packaging and recent developments in different types of food packaging technologies.
Global patents and future research trends Cited by: It also involved with restaurant industry. Another name of catering Industry is food service industry.
As far as recent trends of catering industry are concerned, it has attained great position among top industries with an ever growing demand of various services offered by it.
Let us see some latest trends running in this growing industry. economic trends of the European Food and Drink industry.
It is based on the report of Food Drink Europe “Data and Trends ”. The EU food and drink industry is the largest manufacturing industry in the EU and therefore a major contributor to Europe´s economy. With 15% share of turnover, 12,8% share of value added. The development of bread process was an important event in mankind.
After the 19 th century, with the agricultural mechanization, bread’s quality was increased while its price was reduced; thereby white bread became a commodity within almost everyone´s reach .An important aspect that contributed to evolution of the baking market was the introduction of industrial enzymes in the baking.
Remember those days. Mark Coker (@markcoker), Founder of Smashwords, the world’s largest indie book distributor, gave a great talk at the excellent Edinburgh Publishing Conference on the key trends driving the future of the book publishing industry.
The conference brought together a wide range of experiences from across the publishing industry under the title ‘Publishing: Evolution. The food and beverage industry saw consumer awareness drive trends towards health and wellness, plant-based and clean label products.
As we enterwe are seeing amplified versions of. THP has released its fifth Flavour & Trend Forecast for – an annual report highlighting the latest ingredients, cooking techniques and culinary ideas driving innovation and disruption within the food and beverage industry.
ForTHP’s culinary team have identified 10 key global trends, many with a focus on sustainability and conscious consumerism. The food industry is evolving rapidly. In this article, food industry leaders and innovators weigh in on top trends driving change toward a healthier and more sustainable food future.
2 | the future of food: new realities for the industry food retailing and production are changing around the globe. from how food is designed and where it’s grown, to how it’s consumed and who is consuming it, the food industry will soon look nothing like its former self. the outlook presented here points to more change in the food industry.
Futurist Keynote Speaker Patrick Dixon: 15m unique visitors, 6m video views. Ranked one of 20 most influential business thinkers alive. Author 17 Futurist books on Future Trends.
Futurist speaker and Advisor to > of world's largest companies. Chairman Global Change Ltd. Highly customised, very interactive, entertaining Futurist presentations, every industry, >50 nations. In order to better understand the current situation, as well as the future direction of the industry’s transformation, we have analyzed each of these 5 forces in detail, taking into account their driving trends as well as the maturity of solutions emerging in the market as a response, and compiled our key observations in this Trend Book.
As the global economy and markets continue to shift, predicting the future of food can be difficult. However, several trends are likely to have an impact. The Food Gelatin report also includes a data of the key players performing in this market. The Food Gelatin research study offers assessment for Global Forecast between The worldwide Food Gelatin industry report executes a thorough study of the chronicled information, current and additionally upcoming business trends of Food Gelatin.
Search the world's most comprehensive index of full-text books. My library. The Sustainable Development Goals in terms of food, directly mentioned four main goals: ending hunger, achieving food security, improving food nutrition and promoting sustainable production.
Here we bring you ten trends that are driving the food-tech industry towards a more sustainable foodscape. Traceability. We piled up the most significant upcomimng tourism trends for So, start impressing your guest and outpace your competitors.
All three trends converge to challenge the chemicals industry and influence the strategic decisions of leading global chemical producers. The agile and early adopters of these changes will have the competitive advantage over others as the conventional strengths such as easy access to raw material, proximity to customers, and R&D may no longer.
Our senior industry analysts shared their insights on several emerging topics in the industry. Changing consumer preferences While bold flavors and meal-replacing snacks are still at the forefront for food preferences, health and wellness, particularly in the form of immunity-boosting foods, are also on consumers’ minds.
taking place in the retail industry. The “Trends in Retail ” study per - formed by KPMG in Germany and the EHI Retail Institute highlights factors which will have a significant impact on the future development of the German retail market.
Three of the most important factors which will. In food will be tailored to your genome. Today, we know that healthy eating is important to keep our bodies in tip-top condition.
This link between diet and health was first ‘proved’ in the mids by Scottish naval surgeon Dr Joseph Lind, who is credited with running one of the earliest ever clinical controlled trials.
The pace of global change is accelerating, creating unprecedented uncertainty about the consumer preferences and behaviours that will affect the future of the packaging industry. Mintel’s Global Packaging Trends identify key opportunities for companies, brands, retailers, and packaging and material manufacturers to explore, study, and.
Current and Future Trends in Tourism and Hospitality. The Case of Greece. In the introduction to our new comprehensive report The Death of Traditional Publishing & The Future of Course Content, we look at how textbook industry trends have overtaken conventional publishers, leaving them in serious financial trouble.
Three years ago, the global consulting firm McKinsey & Company provided a dire forecast for the sector in a report titled The Future of Textbooks. A number of trends such as the growth of a healthy snacking culture, higher food consumption outside of the home and the growth of online and mobile shopping are changing the way food is being bought and consumed.
Dairy is at the forefront of these trends as a convenient and relatively cheap source of protein. Retailers must adapt to these.
A second key contributor to the development and advancement of the food service industry was Auguste Escoffier, who authored cook books and culinary texts filled with recipes and instructions on.
Food experts weigh in on the future food trends. The group hopes to promote their findings as an opportunity for the food industry to find inspiration and anticipate consumer demands.
Consumer Food Trends Create Food Safety Challenges for the Foodservice Industry. By Gina R. (Nicholson) Kramer, RS/REHS, and Vincent Fasone, RS/REHS.
Modern food trends are creating many safety challenges, and food safety specialists must be prepared to respond. Trends in Food Science & Technology is one of the premier international peer-reviewed journals publishing critical reviews and commentaries of current technology, food science and human nutrition.
Its role is to fill the gap between the specialized primary journals and general trade magazines by focusing on the most promising new research. People never fell out of love with books. More people prefer a book, in fact, than they prefer an e-book.
Interesting Bookstore Industry Statistics #1. Inthe global book industry was valued at $ billion. More than billion books are sold in the United States each year, making it the largest retail market in the world.
(Statista) #2.The production of drugs, cosmetics, and food which are derived from plant cell and tissue cultures has a long tradition. The emerging trend of manufacturing cosmetics and food products in a natural and sustainable manner has brought a new wave in plant cell culture technology over the past 10 years.


The WAV: Nutrition
Decisions. Decisions. Decisions…. Make it count.
When it comes to shrimp and crab, it is held at a high standard and even are considered luxury dishes. Such as crab stuffed lobster tail and shrimp scampi. It has been known that the meat of shellfish is dangerous and causes many illnesses, such as instant paralysis from eating the shellfish. All shellfish are bottom feeders, they can be placed in water full of bacteria and they will purify the water. This is how harmful bacteria, parasites and viruses become concentrated in shellfish. For instance, the shrimps sweep the ocean floor eating all kinds of dead animals and the crabs are like vacuums eating anything it comes across. The diet of the shellfish is the reason why it is one of the main causing foods for allergies because of the toxins that it consumes.
In contrast to theses hazardous meats, there are good healthy choices of meat. With the right nutrition and diet all of these parasites, diseases, sickness will disappear and will boost your health. When it comes to lamb, beef and turkey, these are good choices seeing that their diet consists of being grass fed. With them being grass fed they are well equipped with nutritional benefits.
What’s beef? Beef is meat that comes from cattle, for example a cow, ox or bull. It is packed with nutritional benefits and only a small portion is needed. It can contain up to 28 grams of protein and sufficient iron for the body in one of the lean beef portions. Protein and iron deficiency aren’t the only benefits of beef but it gives the body good energy, healthy teeth and bones, also helps maintain muscle and growth. Lamb is a sheep in its first year. It is a red meat that has iron-rich protein, rich in vitamins and essential minerals good for health. It contains B Vitamins that are beneficial, like vitamin B12 which is good for the skin, and others that help burn calories and fat. Certain elements that’s in the lamb, when consumed is good for preventing cancers in our organs. Turkey even though it’s a bird has a lot of similarities to the lamb with its nutritional benefits having a source of B vitamins, source of protein, being good for skin health and helps towards weight loss. It also strengthens your immune system playing a role of eliminating cancer in the body and boosts metabolism.
Now with information on both sides the good and bad, we here at The WAV hope we have been a help to you in your healthy lifestyle decision making, riding a higher frequency.


Phnom Penh Post
By Nicky MCGAVIN
It’s not so much about eating your heart out, as eating with your heart, with hospitality training school Sala Baï’s training restaurant opening its doors to the public on Monday.
The restaurant serves set menu options as well as à la carte, and its dishes are derived from both Asian and Western influences.
From the set menus, the first week’s items include Tonle Sap fish with pineapple and jasmine rice, and beef on lemongrass skewers with pepper dip and jasmine rice.
For more Western appetites, there is pan-fried Tonle Sap fish with lemon butter sauce, and spaghetti with chicken and asparagus.
Starters include spring rolls, grilled vegetables in a mixed green salad and tomato soup with cheese ravioli.
Emmanuelle Dethomas, the Sala Baï marketing and communications manager, promises many forthcoming gastronomic treats. “Our chefs are coming up with some wonderful new ideas for the year ahead,” he said.
The restaurant’s set menu, which consists of three courses, costs $8 per person, which is enough to cover the cost of training one student for one day. For those wishing to make a contribution to the future of young Cambodians, this is a perfect opportunity to literally put your money where your mouth is. And of course, it helps that the food is invariably delicious, too.
On September 6, Sala Baï welcomed a new intake of 100 young students from the villages around Siem Reap. With free training and board, they will spend the year learning the ins and outs of the hospitality trade.
This is the ninth intake for the training school, which has already seen 704 students graduate, all of whom have found work in Siem Reap and elsewhere. The school is immensely proud of its record in training and placing students, Dethomas said. “When the general mangers of the hotels come to us and say they want Sala Baï students, that is our best result.”
Last week was what the school called the “semaine de gout” – a tasting week to introduce the students to the strange tastes integral to Western cooking such as vinegar, butter, cheese and wine. This is an important aspect of their learning, as they must be prepared to work in both international and Cambodian kitchens.
The chefs-cum-trainers this year are Sith
Pisan and Dam Chamroeun. Sith Pisan has just returned to Cambodia after
spending four years as
a chef at a five-star hotel in Dubai, while Dam Chamroeun is actually a graduate of Sala Baï from the second intake when he trained under former high-profile head chef at the Hotel de la Paix, Joannès Riviere.
“The most important thing we do is poverty reduction,” says Dethomas. “Through a whole year of free schooling, materials, clothes, room and board, as well as helping find a job at the end, we are helping the students to open a window into a new future”.
plusieurs recettes de crêpes, galettes ou de pains des pays méditerranéens : pain algérien, turc, grec ou italien pour accompagner un repas ou combler un petit creux, mais surtout pour ravir vos papilles !


Imagine having to eat the same thing, day in and day out – it’d get pretty boring right?
Or eating food that could be doing you damage, because dog food from a supermarket (Coles, Woolies, Aldi) is basically McDonald’s, plain and simple. It’s full of salt, poor quality meat, high in fat, high sugar, vast amounts of preservatives and additives – as well as the dry food containing up to 20% ash. Yes, you read that right, ASH.
Cooking your dog’s meals can do wonders for their health, so let’s head to the kitchen with a Vet’s guidance!
The two BIG rules!
Above all else, there’s 2 dog food rules:
Rule A: DOGS ARE NOT LITTLE PEOPLE. Dogs have very different physiology compared to humans and therefore need a specific diet.
Rule B: DOG FOOD NEEDS TO BE BALANCED. Each meal should include all of their nutritional needs, which we’ll jump into next!
What nutrients do you need?
For the right balance of macronutrients, your dog’s meal should follow the below guide:
1) 50% vegetables for carbohydrates and fibre.
2) 40% lean meat and offal for protein.
3) 10% fats and oils.
Personally, I try to avoid grains as they’re usually high in calories – and grains are by far the most common source of allergies in pets – but adding some whole grains or seeds can be beneficial if you use just a single unprocessed grain like brown rice, whole corn or flax seeds.
Okay, now your dog food shopping list!
1. Vegetables (50% of ingredients)
Vegetables are the key to mixing up your dog’s flavours and food, by using different vegetables you can be assured that your pet is going to be getting a whole range of amino acids, complex carbohydrates, vitamins, minerals and fibre.
Using as many colours as possible is a good rule of thumb for a good vegetable dietary profile. A bag of mixed frozen vegetables is super cheap now-days and can be given to your dog “raw” as well.
But remember, GARLIC, ONIONS and GRAPES are toxic to dogs – so never use them in their food.
2. Meat and offal (40% of ingredients)
Lean meats and Offal are the building block of life, so for a growing pup or a high energy dog – a good source of high-quality protein is important. Using lean cuts of meat or mince (like chicken or turkey) is best. If you want to spoil your pooch with some steak, go for it, just be sure to trim the fat!
Dogs need 10 essential amino acids that primarily come from meats and protein rich legumes. By using offal, especially liver, heart and kidneys you can get more of these as well as extra nutrients like iron, B vitamins and zinc.
Just make sure the meat is ALWAYS cooked (we’ll cover this later – but raw can be quite dangerous).
3. Fats (10% of ingredients)
Fats help every cell in a dog’s body – and healthy cell membranes are the foundation of good health. Dietary fats are also required for the absorption of vitamins A, D, E, and K which are all essential for good health and immunity. Dogs also cannot make poly unsaturated fats so these must be added to your dog’s food as well.
Some of the best fat profiles are a mix of two different types. 2/3 animal fat (chicken or pork is best) 1/3 seed oil (safflower oil or any oil high in polyunsaturated fats). Another great tip is to add ¼ of a tin of sardines in oil to your dog’s diet each night as well.
Having all the right fats will also help your dog’s coat, and skin stays shiny and super healthy.
The power of fresh water!
Additional to cooking your pet’s food, never underestimate the power of clean water – and water during meal time is essential to get the stomach and intestines running optimally and help maintain digestion.
Clean water, daily, in multiple bowls around the house/property will help your dog get all the fluids they need.
The raw diet ….problem.
We have one rule at our clinic, “no raw food, ever”. By raw food, we are referring to raw meat and eggs, not raw vegetables, grains or fruit. Although there seems to be a big online push for “raw” diets, it’s essential you know the risks.
Because it’s not actually the digestion of raw food, but the campylobacter and salmonella that run RIFE through raw meats and eggs when not cooked or stored in the right way. Raw food kills hundreds of pets each year all around Australia.
Just because a dog used to eat raw food in the “wild” doesn’t mean that it’s better for them – in fact, wild dogs live to only 5-7 years of age on average – something to consider if you currently feed your dog raw.
Raw food is too risky, and so are bones. But we’ll address this in another Blog article so you can make informed decisions.
…. So for now, happy cooking – and enjoy the licks after your pup has devoured one of your delicious home cooked meals!!


Deviled eggs have always been family favorite, especially the ones my grandmother made. I know I may be a bit biased, but she made the BEST deviled eggs ever! My Grandmother was raised in South Carolina and deviled eggs happen to be a staple for any southern gathering, even on Sundays when we ate pasta. (I know it may not go with pasta, but we totally made it work!)
Like I said my Grams recipe is amazing, but I of course had to find a way to add “A Lil’ Dab of Bourbon” to them and did so with the accent of candied bacon. These delightful bites are always a party favorite and sure to please any crowd! Deviled eggs are creamy, salty and most importantly delicious! When you are looking for a quick & easy appetizer for your summer gatherings look no further! Use this to surprise and delight your guests with a twist on a southern classic.
Enjoy & Remember to #EatResponsibly
Candied Bacon Deviled Eggs
- 12 eggs, hardboiled & cut in half
- 3 slices Candied Bacon
- 2 Tbsp. Mayo
- 2 tsp. Yellow Mustard
- 1/2 C. Chipotle Ranch Dressing
- 1 Tbsp. Fresh Chives, chopped (Optional for garnish)
- Salt, pepper & cayenne pepper to taste
- Smoked Paprika to sprinkle the eggs
- For the bacon:
- In a medium bowl add in 1/4 C brown sugar, 1/4 C Bourbon, 3 Tbsp. maple syrup, and black pepper to taste in a small bowl- allow to marinate for a minimum of 2 hours.
- Preheat oven to 350 degrees
- Take a baking sheet and cover it with parchment paper or foil and arrange the bacon in a single layer across the sheet. Place another layer of parchment or foil on top of the bacon, then top with another baking sheet. The baking sheet will flatten the bacon as it cooks, so it doesn't curl up on you.
- Place the tray in the center of the oven and bake for 20 minutes. After 20 mins remove the tray from oven and check the bacon. You are looking for the bacon to be golden brown and fairly crispy, place the parchment paper & baking tray back over the bacon and cook for an additional 10 to 15 minutes.
- Remove from oven and place bacon slices on cooling rack set over a baking sheet. (once cool, chop the bacon into bite-sized chunks to top the eggs)
- While the bacon is cooking, you want to hard boil your eggs.
- Bring a large pot of salted water to a boil, add your eggs in carefully and allow to cook for 10 minutes, after the timer goes off allow the eggs to sit in the water for an additional 5 mins.
- In a large bowl, add ice and cold water, remove eggs from the hot water and add to the ice water and allow to stay in there for 5-8 minutes. remove eggs and let dry.
- Peel the eggs, cut in half and remove the yolk into a medium bowl, set egg halves off to side.
- In the bowl with the egg yolks add in the following ingredients, mayo, mustard, chipotle ranch dressing. Salt, pepper & cayenne pepper to taste.
- Fill the egg halves with the deviled mixture, top with the candied bacon, chives and smoked paprika.
- Place eggs in the fridge until ready to serve....


No Dough Needed
Bread tokens from the West Wallsend Co-op
Richard Sneddon drove his horse and cart to the back door of the bakery of the West Wallsend Cooperative Society and filled his baskets with fresh loaves, which had been baked and neatly stacked on trollies the previous afternoon.
Around the town, Richard left bread at the houses of co-op members, and collected the small metal bread tokens like these, which they had purchased the week before. Some people left them in the letter box or in a tin, but others waited at their front gate, token in hand to exchange for a fresh loaf and a chat about the latest town gossip or racing tips.
Established in 1891, the West Wallsend Co-operative Society ran various production departments and sold its produce of food and household goods in its store. Surrounded by the aroma of fresh bread and putting smiles on faces, the work of the co-op’s bread carter was certainly preferable to the workplace conditions and job security many men of this coal mining town experienced. And the miners agreed – in 1922, when the co-op advertised for a bread carter, there were 53 applicants, many of them out of work miners.
In 1935, when the Royal Commission into the Wheat, Flour and Bread Industries recommended the use of tokens, they were introduced in many towns across Australia. The system ensured equitable bread prices, a safe cash-free system, advance payment for bakers, and guaranteed a family’s bread for the week.


TJENDANA FOOD, headquartered in Bandung, Indonesia, is the product division of Tjendana Bistro restaurant. Famous for Sambal Bawang Chilli Sauce, Tjendana Tofu, and Belacan Fried Chicken, Tjendana Food provides delicious, nutritious and convenient foods for families in around the world. In more than 48 of those city in Indonesia and overseas, we enjoy the making the best product for our customer.
In short, Tjendana Food is committed to enriching your family’s eating experience, whether you’re at home, dining out, or “on the go!” At any given moment, on any given continent, Tjendana employes are hard at work…creating new products, perfecting fresh ideas, and developing nutritious and innovative foods for today’s families. Tjendana Food is a trusted name for consumers, a valued partner in the community, and a great investment with tremendous growth potential..


The one-size-fits-all approach to your customers no longer works in today’s grocery store environment. For example the rise in demand for restaurant-quality, fresh prepared foods and in-store experiences has started to drive the concept of what is called a grocerant. It is an example of how consumers’ expectations are motivating stores to invest in redesigning their environment & offering.
The Rise Of The Grocerant
Many millennials are health conscious and are turning away from unhealthy fast food and looking for alternatives that offer freshness and high quality. Wealthy millennials who can afford to pay premium prices would rather spend more for better nutrition (as evidenced by the growth of the ‘new chain of stores, 365 by Whole Foods Markets’ in the US).
Instead of spending lunch breaks at a restaurant or café with full service, many millennials want to be in control of how and what they consume, including speed-of-service. Self-service has thus become more and more popular.
Refining The In-Store Experience
Delivery services and greater mobile accessibility means that millennials have many options for ordering online, be they food delivery, clothing or electronics. Giving millennials the in-store experience they crave is thus more important than ever, if you wish to coax millennials offline and into your store.
Increasing in-store dining and the greater availability of takeaway pre-prepared food at major grocery stores is an oppourtunity to meet millennial expectations. In a world of ‘always on, always available,’ chain stores can no longer afford to offer a less comprehensive in-store experience than competitors.
Variety, Freshness And Quality: Three Keys To Winning Millenials
Customers are also seeking grocery chains that offer in-store dining options because they can enjoy variety, freshness and quality with the additional power of self-service. These three qualities should be strongly considered by those in grocery store industry.
In a global village, customers expect variety (which is why many major clothing store chains now host multiple international brands). Freshness of both edible goods and freshness of design (featuring up-to-date seasonality) is also key. Today’s consumers are willing to pay more when higher quality is assured, and experiencing quality is an important process in the customer’s journey from first contact to sale.


Happy first day of Autumn!! I can't believe we finally had a pretty cool morning for the first time today. Imagine that :) I like when it starts cooling down but the moment it gets super chilly I'm wishing for summer again. Spring and Summer with lots of sunshine are definitely my favorite months :) If you still have the chance to grab some basil and fresh tomatoes before they are gone till next summer, definitely whip up this easy pesto potato salad. It is great for get togethers as a refreshing side dish or main.Chris and I are all moved into our house and getting settled. We still have boxes and junk in some of the rooms but we'll get to that eventually :) You know how that goes. Lots of projects to do!
For the pesto potato salad...
First, start with about 2 pounds of small red potatoes and 1 pint of cherry tomatoes. Place them in a glass baking dish with some coconut oil, cover, and roast at 375 for about 40 - 45 minutes.
These Kingsberry Gold tomatoes are the best we've ever had. They are super sweet and delicious! Like candy. I will miss these beauties.
Then make a batch of pesto or use store-bought in a pinch. The best pesto recipe I've found is from Post Punk Kitchen. I add a bit more lemon so that it is brighter and keeps its green color better.
Mix with roasted potatoes and tomatoes and that is it. Super easy!
Another quick recipe I made recently was a Mexican-style Layered Dip.
For the first layer I made refried lentils using 1 cup small green lentils to 2 cups water (cooked to package instructions and then blended with an immersion blender) and I added in a hefty scoop of Christiansen Farm lard.
The next layer was a mix of sauteed mushrooms, zucchini, yellow squash, and grass fed beef. Because this is a layered dish, it doesn't require exact measurements. Don't be afraid to use whatever you have on hand. I added some chili powder, cumin, oregano and chipotle chili, salt and pepper to give it some more flavor.
Then you can top it with tomatoes, avocado and chives. Again, you can use pretty much whatever you have on hand. Cilantro would be great too.
We scooped ours into a black rice tortilla from Food for Life. They are made with antioxidant rich black rice. I received a free sample to review.
Black rice is a true super grain loaded with vitamins, minerals and natural antioxidants. In fact, black rice rivals and often exceeds some of the most notable antioxidant rich foods. Its dark purple color is primarily due to its anthocyanin content—the same antioxidant found in blueberries, blackberries, dark cherries and açai. Plus, black rice is loaded with natural fiber, making it a great healthy alternative to traditional flour tortillas. Nice!
They held up pretty good to the heavy layered dip, but not as good as a traditional tortilla. Most rice based tortillas just don't hold up to bending very well, but it still made for a delicious wrap with some minor cracking and would also be good for quesadillas or chips.
I am sure going to miss Summer days full of sunshine and cold green smoothies (although I still make green smoothies in the winter of course!)
I'm getting ready to do a 5k with the Teddy Bear Fun run next weekend and also Park to Park Pedal in October. It should be fun! I've been lathering on the Deep Relief roll-on :) It works great to reduce inflammation after a workout or help with pain if muscles are tight or sore. Essential oils are so awesome!
This deep relief roll-on (aff link) is made with therapeutic grade essential oils of peppermint, lemon, balsam fir, copaiba (great for inflammation), clove, wintergreen, helichrysum, vetiver, and palo santo. I love it's cooling burning sensation from the menthol. I also love that it is non-toxic unlike most muscle rubs on the market.
My other absolute favorite is Thieves essential oil blend, which is very helpful with the 'cold season' approaching. The moment I feel a sore throat coming on, I put a drop in a quart of water 3x per day throughout the day and Bam! it's gone. Chris loves it too. It's great to diffuse to get rid of anything lurking in the air.
Hope everyone has a fabulous week!
Is it Autumn where you are? Have you tried essential oils?


5 Facts About Iowa Farming
1. Iowa is #1 in corn, soybeans, pigs and eggs than any other state in the United States.
According to the Iowa Farm Bureau, Iowa grows more corn and soybeans than any other state in the country. In addition, Iowa raises more pigs and produces more eggs than anywhere else in the country, as well. Iowa also ranks #4 for cattle, #9 for turkeys, #10 for sheep and lambs, and #13 in milk production.
2. Iowa has approximately 88,000 farms
The Iowa Farm Bureau states that Iowa has approximately 88,000 farms and 129,000 farm operators, and more than 97% of Iowa farms are owned by Iowa families.
3. 1 in 5 Iowans Work in Agriculture
Not only is farming itself a huge source of Iowa work, but Iowans also work in a ton of agricultural related fields. This is also evident in the Quad Cities area, where John Deere is one of the largest employers in the area. According to the Iowa Farm Bureau, Iowa agriculture and related industries contributed to 418,777 jobs in 2012, accounting for about 21% of total jobs in Iowa.
4. Iowa is the 5th Windiest State
The Washington Post published an article in 2014 that lists the top 5 windiest states in the United States. The windiest state is Nebraska, followed by Kansas, South Dakota, North Dakota and Iowa. Since Iowa’s wind is so strong, Iowa has been able to capitalize on this through wind energy. Now Iowa farmers help generate more than 35% of its electricity through wind power, which is the best in the nation, according to the Iowa Farm Bureau.
5. Iowa has farmed corn throughout it’s history
According to The Living History Farms of Urbandale, Iowa, the people of Iowa have been farming corn since the 1700s. The Ioway tribe farmers began this tradition by farming corn, beans, and squash and would raise just enough to feed their families throughout the year. Once the pioneer farmers arrived in the 1840s and 1850s, they began to farm corn, wheat, and potatoes. The corn was used to feed the animals on the farm, while the wheat was sold to mills to make flour for bread. Potatoes were a large part of the pioneers’ diet. By the 1900s, farmers in Iowa were raising mainly corn, hay, and oats to feed the animals on the farms. Soybeans also became a major crop for Iowa farmers around 1930.
Farming has always been important to Iowa
So as you can see, farming is an important part of Iowa today, and has been vital throughout its long history. I simply couldn’t continue with my project of Documenting the Quad Cities, without including this part of our area’s history and culture.


Well, today is Day 1 of this 30 Day Living Primal Challenge. It was free to enter and the rules are pretty simple:
Eat Real Food
Get Adequate Sleep
Manage Your Stress
Get Ample Sunlight
While that may sound simple, it is called a Challenge for good reason. Some of it will be hard.
I talked about my reasons for taking up this crazy idea, as some might call it, in my last post.
Let’s start with Rule #1 Eat Real Food.
That doesn’t include grains—including the whole grains that Canada’s Food Guide recommends. So, what do you have for breakfast if you don’t have cereal and toast? Jeff Cammaart who owns Zeal Fitness Studio in Napanee, Ontario with his wife Tricia, has steamed peas for breakfast. Why not? Who said that peas just have to be for dinner? We eat eggs any time of day, not just breakfast, and we love those restaurants that serve “All Day Breakfast” because we might want to have a “typical” breakfast food later in the day. So, while I’ll miss having my oatmeal or granola, or my toast with almond butter in the morning, I’ll survive—and maybe thrive. Today I had pancakes made with almond flour and coconut milk and one egg. Maybe tomorrow I’ll try poached eggs on a salad instead of toast.
Eating more of the “real” food– vegetables, fruit, fish, meat, and poultry, I can handle too. But I will miss the pasta—which is almost the only processed or packaged food I eat. I actually started the “grains free” stuff yesterday, and did fairly well. I did have half of a non-alcoholic beer with dinner, which of course could be called “liquid grains.” I used the other half to steam the veggies and shrimp. There will be days when I “cheat” but I’ll fess up to it. At least I only drank half of the beer. I did have a little maple syrup on the pancakes but I also had half a banana.
Remember when everyone was thinking that bloggers were going to write about what they had for breakfast, and other mundane things in their life? Some do, most don’t. While I just told you about my breakfasts most of the time I won’t. These blog posts will be about the journey to Living Primal. I’ll be tracking it in my journal—where I will be writing down what I’m eating, and I’ll be using this 30 Day Tracking Sheet-1 to record my energy levels, hunger levels, food cravings, satisfaction with meals, moods, struggles with the program, and benefits–all on a scale of 1 to 10. That looks pretty simple, and easy to follow, and if new programs are complicated, I just don’t stick with them–or even start.
And so it begins.


Apple Fig Ginger Chutney
We took our inspiration for this scrumptious preserve from an 1848 Mormon recipe, and gave it a modern twist with the addition of Black Mission figs and ginger.
Our resulting Apple Fig Ginger Chutney sings with the Fall fruit flavours of apples and ripe figs enhanced with fresh and candied ginger, with a delightful cider vinegar tang and a few secret spices, creating delicious harmony on everything from appetizers to main dishes.
Delicious with stuffed roast pork with crispy crackling, an Indian curry, roast lamb, meat pies such as Melton Mowbray pork pies, or alongside grilled cheese sandwiches served with a frosty pints of pale ale.
It also stands up to strong cheddars and English Stilton blue cheeses served with oatcakes or your favourite gourmet cracker.
Farmhouse Cheddar, PEI Cheddar, Okanagan Chèvre, Natural Pastures’Boerenkaas, Saltspring Cheese’s Garlic Chèvre and Montanna, Bleu Benedictin, Salt Spring Island’s Chevarro
- Baked Brie with Apple Fig Ginger Chutney In Puff Pastry
- Grilled Panini with Havarti Cheese, Smoked Chicken Breast, Red Onion and Apple Fig Chutney
- Pork Tenderloin with Apple Fig Ginger Chutney
- Potted Goat Cheese with Apple Fig Ginger Chutney
- Crostini with Prosciutto, Apple Fig Ginger Chutney, Fresh Figs and Triple Cream Brie


Friday is called Fried-ay and Saturday, Fatterday for a reason. On the weekends, we usually let go of our healthy eating habits and binge on whatever is in front of us. Ice cream, pizza, fried foods and chocolate galore. This is not all bad news. It’s both good and bad for you and your body. You need to allow yourself one or two cheat days during the weekend so that you don’t cheat everyday of the week. And it’s ok if you do splurge on that slice of pizza you had your eyes on. Your body releases feel good hormones when you eat certain foods. So don’t feel as if it is bad to treat yourself once in a while. You deserve it..It was a rough week and some comfort food may be the little lovin your stomach needs right now. Always remember to love yourself, and that you are Beautiful, inside and out. Stay beautifully inspired and keep an eye out for my next Beautispiration post.


House of Rooibos: A dedication to this Nectar of Nature
In recent years the refreshing taste, unique aroma and health properties of Rooibos tea has resulted in it becoming a major hit with tea lovers across the world. This antioxidant-rich and caffeine free tea only grows naturally in the mountainous Cederberg region and the picturesque and historic town of Clanwilliam is at the heart of this industry and known as the Rooibos capital of the word.
It is here where the House of Rooibos opened its doors in July 2019. “The inspiration behind our House of Rooibos is to provide visitors to Clanwilliam with the best experience possible, an experience that is true to Clanwilliam,” says Gerda de Wet, Communication Manager at Rooibos Ltd. “We welcome all to the House of Rooibos, a proud initiative by Rooibos Ltd.”
With more than 65 years of experience, Rooibos Ltd. are leaders in the market, with a wealth of experience in quality, innovation and research regarding the unique aspects and benefits of Rooibos tea, our very own Nectar of Nature. They were able to create a wide variety of carefully manufactured and curated Rooibos products, which offer new exciting experiences, please the palate and complection, and which promotes overall health. From this rich background, the House of Rooibos was born. Here you can find the best that the Rooibos plant has to offer, with various Rooibos tea variations, new ways of drinking Rooibos, including capsules, instant iced tea, cosmetic products and toiletries encompassing Rooibos’ health benefits.
Visit the new House of Rooibos and enjoy their tea tasting room, shop and information centre. Sip on a delicious cup of Rooibos tea while you watch audio visual presentations about the history and production process of this amazing beverage. The quaint tea tasting room offers a wide range of Rooibos drinks in a variety of flavours.
At House of Rooibos you can expect more than just a cup of warm Rooibos tea to soothe your senses. Cosmetic ranges like the African Extracts Advantage Range, African Extracts Classic Range, Marice, Natural Collection Range, Nature’s Essence, Rooibos soaps and Storytellers products can also be purchased. Other products include various tea products like Blended Rooibos, Flavoured Rooibos, Green Rooibos, Honeybush, Natural Rooibos and Rooibos Espresso, Rooibos Iced Tea, a variety of food and other gifts.


Sometimes, I suddenly craving for ice cream, Hotdog, and Pizza. But it is 23.00 PM already, But I’m not worried! There is a lot of restaurants open 24 hours near me, every 5 kilometers there is fast food restaurant that will serve everyone anytime. In the middle of the night? In the broad daylight? It does not matter! Usually, the restaurant that opens 24 hours a day is fast food restaurant. But it can also a coffee shop. Who doesn’t need coffee and fast food? Everyone need fast food and coffee all the time, so it just only rational to open ones. Do you agree on guys?
Easy Way To Find Restaurants Open 24 Hours Near Me
There is a lot of website on the internet that provides you to be able to search the nearest restaurant for you. And it’s so easy to use. The interface is good too. I can easily find restaurants open 24 hours near me for only 5 minutes, awesome, isn’t it? And the best things about it are you can get your waffle, spaghetti, and cappuccino in your door step anytime you want. Feels like a boss yet? And the delivery charge is not that expensive, it is in fact, reasonable. And they will deliver it to you even in the worst weather. The thick snow, strong wind or even sunburn does not stop them!
So many advantages we can get from a restaurant like that. If I’m too lazy to cook, and I didn’t have any instant food left, I can just order food in restaurants open 24 hours near me. This kind of feature is very helpful, especially for those people who are quite busy to cook food or go outside to buy food. But please keep in mind you should balance your eat pattern too, don’t forget to eat more vegetables or anything that are healthy! Stay awesome!


2 tablespoons olive oil
2 onions diced
10 garlic cloves diced
1 (14 ounce) can tomato diced
4 carrot peeled and sliced into thin strips
2 medium potato, peeled and diced
1 small bunch parsley, rinsed and strung together (to simplify removal)
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
2 zucchini diced
1 (8 ounce) can artichoke heart diced (drain before dicing)
1 (15 ounce) can bean/bean blend of choice (drained)
1 cup plain yogurt
1. In a medium pan, add olive oil and adjust the heat to med-high.
2. Add the diced onions, making sure to stir frequently for 4-5 mins, or until onions are golden-brown.
3. Add the diced garlic and fry for an additional 1 min.
4. Add the diced tomatoes, sliced carrots, diced potatoes and parsley. Reduce heat. Cover and cook 20 mins, stirring occasionally.
5. Add brown sugar, cinnamon, coriander, diced zucchini, diced artichoke hearts, and beans. Cover again and allow to cook for an additional 10 mins.
6. Remove the bunch of parsley. Reduce heat, and add the yogurt. Stir while allowing the dish to cook for another 3-5 minutes before serving.
This dish had a bit of an acquired taste, with a very unorthodox texture to go with it. It made a very savoury side dish, accompanying the other dishes we prepared very well. Please note that eggplants can be quite difficult to cook with, so this can be a bit of a challenge to prepare correctly. The plain yogurt is such a wonderful additive to this dish as well, providing it with the aforementioned savoury flavour.
2 large Eggplants
1/4 cup Olive oil
1 tbsp salt
1 Garlic clove
1 cup Yogurt
1. Skin the eggplants (fairly simple with a small knife) and slice very thin.
2. Fry the slices in olive oil until soft and golden brown (make sure they are really soft).
3. Remove from the frying pan and mash in a large bowl.
4. Dice the garlic really thin, and add to the bowl.
5. Add the yogurt and mix.
1 can of chickpeas (drained)
1 onion, finely chopped
1 tbsp garlic minced well
1 tsp coriander
2 Tbsp parsley, chopped
3/4 tsp cumin
Salt to taste
2 tbsp flour
1/4 cup oil (olive, vegetable, or canola is sufficient.)
1. Mix all the ingredients (except for the oil).
2. Mash up the chickpeas in the mixture.
3. Put in a food processor (If you dont have one, dont worry! You’ll just have to work a little harder mashing it up!).
4. Roll mixture into small balls.
5. Heat the oil in the frying pan until nice an hot, then plop them in and fry them up!
6. Continue frying until golden brown.
1 bunch of parsley diced
½ bunch of mint
1-2 tomatoes diced
1 lemon halved and squeezed
⅓ cup olive oil
¼ tsp salt
1. With a large knife, dice the parsley, mint, and tomato as finely as possible (if you have a food processor, feel free to use it, but be lenient during usage).
2. Mix the diced ingredients into a large bowl.
3. Add olive oil and squeeze the lemon juice onto the mixture. Be sure to only use the juice, and discard the lemons after squeezing.
4. Add salt, and toss or stir well.


Experiments From Auntie's Test Kitchen
F is for Flax Seed
My friend, Susan, introduced me to flax seed. I'd never eaten those lovely pellets of crunchy goodness until she presented them to me sprinkled over Greek yogurt and fruit.
According to WebMD's website among other benefits, flax seed contains Omega-3 fatty acids that are beneficial to cardiovascular health. Great for those who can't or don't eat fish. They also contend that flax seed contains both soluble and insoluble fiber, which, according to various studies, are good for digestive health and cholesterol management.
This site, among others I viewed, recommend consuming the ground variety of flax seed. No thank you. Not only does ground seed have no flavor, but it has the texture of sawdust.
But wait, isn't that a little exotic? Nah, I buy it at Wal-Mart. In fact, the Mart used to carry it in small serving packets for about 80 cents. Now, all they carry in that size is chia seed (which I don't like as much) or GROUND seed.
Gah + growl
So far, I've found two enjoyable uses for this food. One, I sprinkle it on a peanut butter and banana sandwich. The second is the "recipe" I like most:
I call it my "Banana Split Breakfast." It contains:
1 medium sliced banana (I also add various berries when they are in season)
1 cup plain fat-free Greek yogurt
1 100-calorie packet (or small handful) of almonds
1 TBSP (approx.) of whole flax seed.
Put it together in a way that suits you. Another variation I like is to use to use cottage cheese instead of yogurt, remove the almonds, and add diced apples and mandarin orange wedges with the banana. Either way you've got some protein, fiber, plus all the nutrients in the fruit. For me, it keeps the sugar cravings down without tasting like cardboard (another reason not to use ground flax seed). Plus, it's a simple breakfast that doesn't require any actual cooking.
My only warning would be that if you're not used to high fiber food, use a very small amount of the seeds and increase slowly so you'll know how it will affect your tummy.


Welcome To FnB Expo 2024
We invite you to be a part of a ground-breaking event in the FnB EXPO 2024 that unites the Food business world, making an extraordinary and important experience. We will connect you with the most qualified ingredient, equipment, and technology providers. Find contingency plans and product procurement options before you need them. You'll also learn about new, emerging ingredients and packaging technologies to help you prepare for the future.
The Food and Beverage Industry is large, diverse, and full of specialized machinery. It’s one of the oldest industries on the planet, but still full of innovation.
From new products to higher-volume, lower-cost production techniques, this industry is always looking for new ways to produce the food consumers want at the best possible price. And vital equipment is there every step of the way. From simple ovens and conveyor belts to complex bottling and packaging machines, the food and beverage industry depends on equipment for industrial-scale food production.
The 3-day event will exhibit the overall industry supply chain including food processing, packaging, and distribution We intend to give coverage of all categories of this essential industry and look at the uniqueness of its equipment and several new technologies that are powerful solutions for operation in food processing facilities.


Food storage is a problem that all of us face. People generally stock up their kitchens for the season, sometimes-monthly stocks, sometimes-yearly stocks, depending mainly upon the type of food. Grains for instance can be bought and stored for a year in advance. Also apart from domestic storage of foods, foods are flown over seven seas for export purposes, and thus it is essential that they are preserved and kept intact for sale.
It is thus very important to store our foodstuffs in a correct way so that they remain fresh and healthy and do not get damaged or spoiled in anyway. There are many types of food storage bins, cans and other containers that are available in the market these days that will prevent your foods from any environmental harm and insects.
Food container types and options
There are many types of containers that food can be stored in depending on their nature and variety. Generally there is a distinction that is made, in terms of the container used, depending upon whether the foods are wet, dry, perishable or long lasting, the ingredients used in the foods, etc.
Following are some of the type of storage options that are used:
- Cargo containers: These are generally used for exporting foodstuffs, for long distances. They are well protected and strong.
- Closets and Larders: Larders were often used in olden days, for storing cool foods, instead of refrigerators, as they did not exist then. But today too, you can have a kitchen larder for storing fresh foods.
- Airtight plastic cans: These can be used for the storage of fried stuffs, wafers, oil and other day today food items.
- Aluminum or metal containers: These are best for the storage of grains, rice and other long lasting foodstuffs. They are preferred over plastic, as they are more durable and better in appearance too.
There are also many other type of storage options like terracotta and glassware containers, which can store foods.
Choosing the right type of food container
While choosing a place to store your food, keep note of the following factors because they affect food storage in many ways:
- Moisture content in the environment
- Container atmosphere
- Food life
Keep these points in mind and choose the right storage container for your food items and grains.


Bring your taste buds back to life in Canet-en-Roussillon!
Your all-inclusive “Gastronomical Getaway” from €163 per person for 2 nights (based on a double room)
This price includes:
– Accommodation in a double room with breakfast. (Choose between: an unclassified hotel and 2- to 4-star hotels)
– A seasonal lunch menu in a gastronomic restaurant* facing the sea.
– A visit to a wine estate in Canet-en-Rousillon, followed by a tasting in a wine cellar.
– An exceptional dinner in a restaurant offering refined, gastronomical cuisine*.
* The chefs of these restaurants are members of the Toques Blanches du Roussillon association.


We are currently in the midst of what we call the birthday season in our house. The birthday season starts in May with Mark’s birthday and ends in July with Penelope’s birthday. As a (delicious) result of the birthday season, I have been making cakes to celebrate.
For Mark’s birthday, I wanted to try something a bit different. Mark isn’t a big fan of cake and has always had a lukewarm (at best) reaction to being presented with a birthday cake. He always wants something “lighter” and “healthier” than cake (I know. He’s nuts. Who doesn’t want cake on their birthday? And the richer and more sinful, the better, right?). So this year, I did my best to honour his wishes while still keeping the birthday cake tradition alive. Here is what I did:
First, I baked an angel food cake. Angel food cake is basically the lightest cake in existence. I used a bundt pan and when it was baked and cooled, I then hollowed it out further and filled it with berries. Finally, I frosted it with a super light and fluffy frosting, so it looked just like a normal cake. Mark was surprised and pleased when he cut into the cake and discovered fruit instead. So if you are looking for a healthier and lighter alternative to traditional birthday cake, this is a great solution.
The next cake I made was for Charlotte’s birthday. As I mentioned awhile ago, Charlotte was extremely excited about her birthday and had been thinking about what kind of cake she wanted for months. Given her love for chocolate and for Frozen, I decided to marry the two for her cake.
Once the cake was baked and cooled, I frosted it with a crumb coat and let it set in the fridge overnight. The next day, I lay white fondant on the top and then, using a 1M Wilton tip, covered the sides in blue ombre frosting rosettes. It was tricky to get the frosting the right shades of blue, but after a bit of experimenting, I was pleased with the result.
Next, I prepared some white and blue chocolate snowflakes. I found white and blue chocolate wafers at Bulk Barn and melted them. I then drew up the melted chocolate with a syringe and traced a snowflake pattern on parchment paper. It did take some experimenting to get the snowflakes just right. At first, I tried to do it freehand, but that did not work well, so I printed out a snowflake stencil and put it under the parchment paper and traced the pattern. I added a bit of blue crystal sugar to the white snowflakes to make them really pop against the white fondant background. The finishing touch was provided by the Frozen figurines lent to me by my friend, Ingrid, to top the cake. I used all the figurines except for Hans, because he is an asshole who does not deserve to be anywhere near my daughter’s cake. No, I don’t take a kid’s movie too seriously, why do you ask?
I loved the look of this cake, with the rosettes and ombre effect. This is a technique I would happily do again and again. You can make your cake look pretty awesome and it is relatively easy. So if you are at all inclined to baking cakes, I highly recommend this method for your next celebration. And if you are not a baker and we are friends, if you ask me nicely, I may do it for you.


Khan: "I have a keen eye for cooking talent and when I first saw you, I knew that you had it. Cooking badly can really impact your health, so it's critical that you cook well. Would you like to try?"
Knight: "Well, I'm not very good, but I'd be willing to learn."
Khan: "That's the spirit! Gather your cooking gear and I will cook with you. Can you get some Aguilar and bring them back to me?" (It seems his definition of cooking isn't the same as everyone else's!)
Knight: "Sure. (Yuck.)"
1. Eliminate Aguilar
GOAL: Hunt Aguilar (x12)
2. Please talk to Khan
Please talk to Khan.
GOAL: Find Khan
Khan: "Are you really going to eat these? Boy, you must have a strong stomach."
Knight: "Yeah, I think I can."
Khan: "Well, if you really want to eat it, I'll cook it up for you."
Knight: "Actually... I'd rather not."
- 250 Mar
- 571 EXP
- 10Lv Quest reward box


Here is a pic of my version:
and, here's how you make them....
I used 4 medium sized red apples and 3 large Bartlet Pears and cut them into chunks after peeling them. I set those aside and got out a large skillet and melted one and a half sticks of butter with an equal amount of light brown sugar together. I cooked this mixture on medium-high heat until it started to rapidly boil and bubble. Then I stirred in the fruit, about 2 tbsp of cinnamon, a dash each of nutmeg, allspice and ginger...stirred and then let it cook for about 7 minutes.
I dug out the Ramekins (7 of them) and set them onto a cookie sheet with sides. I spooned the fruit and syrup mixture into the ramekins until just short of full. I set the oven to 375 degrees f while I retrieved the dough from the frig. I used Pillsbury Crescent Recipe Creations Seamless Dough Sheet. It is in the dairy section where all of the rolls and such in a can are. I unrolled the dough and cut it into 7 square sections. I took each section and laid it on top of the filling and tucked in the corners.
Bake for 15 minutes or until dough is golden brown. Sprinkle confectioners sugar on lightly on the tops and then let cool. YUM!!


It has been a while since I have posted, and I want to apologize for that!! I actually have two other recipes I should be posting up before this, but I was too excited about these pies!! A few of you know that Todd and I went up to Sacramento two weeks ago to see my family before school started and to grab a few things from my dad’s house. I also got to see a great friend, her name is Chelsea! Chelsea and I understand each other, and it always makes me happy to see her. We just moved down from Sacramento at the beginning of July! Todd’s wonderful grandparents let us move in with them so we can finish school. We had to leave many things ay my dad’s house (thanks dad!) because we couldn’t fit everything into Todd’s xB. It was so nice to spend the day with my family! My mom cooked a wonderful dinner as always and my dad bought me some new tires for my bike! I didn’t get to see my second mom Lisa, (My actual mommy’s name is Lisa too! I MISS BOTH OF YOU!) so I’m sending some love from this blog post!
Anyway, besides going to Sacramento, I haven’t been posting because I have been trying to get everything for school situated. I start on tuesday! Eeek! I’m still on the wait-list for a few of my classes so I am hoping to get into them.
Enough about me… onto the PIES!
Summer and pie go hand in hand, especially peach pie. Oh I am so blessed to be living in California! The crops here are outstanding and plentiful! I have been trying to eat healthier, so I thought personal pies would be an adorable form of portion control. I am a sucker for tiny things anyway, so these personal pies were right up my alley!
I would suggest al a mode, that’s healthy right? 😉
For the crust:
1 1/4 cups all-purpose flour
1 T sugar
1/4 tsp. salt
8 T cold, unsalted butter, cut into small pieces
3 T very cold water
(I actually doubled this and put half into the freezer in saran wrap, holds for ~2 months.)
For the filling:
2-3 ripe peaches (I used 4, saved about half to make peach shortcake soon!)
1/4 cup sugar
1 T flour
1 T cornstarch
Dash of grated nutmeg
~1/2 tsp cinnamon
1 T freshly squeezed lemon juice (optional)
2 T cold butter, cut into pieces (I actually forgot this, whoops! Still was amazing!)
For the crust:
- Combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment.
- Mix briefly to blend.
- Add in the butter pieces and mix on medium-low speed to cut the butter into the flour until the mixture resembles coarse sand and the largest pieces are about dime size.
- Mix in the cold water on low speed just until the dough comes together.
- Shape the dough into a ball, wrap in plastic wrap & chill in the refrigerator for ~30 minutes.
For the filling:
- Peel the peaches and slice them to ¼-inch thick slices.
- In a large bowl, combine the peach slices with the sugar, flour, cornstarch, nutmeg, and cinnamon.
- Mix in lemon juice.
(If your peaches are not quite ripe or are not peeling easily, you can score the bottom surface of each peach with an ‘X’. Pop them into boiling water for 30 seconds, remove with a skimmer, and immediately plunge into a bowl of ice water to stop the cooking. This should help make the peels come off more easily.)
- Preheat the oven to 350F.
- Roll the chilled dough out on a lightly floured surface.
- Oil a regular muffin tin, I only used four of the six muffin slots.
- Cut the dough into four ~6 inch wide circles, and four ~5 inch wide circles.
- Line inside of four of the muffin slots with the larger pieces.
- Completely fill each prepared slot with the prepared peach filling.
- Add the cut pieces of cold butter on top of the filling.
- Cover the pies with the smaller pieces of dough.
- Use a fork to mold the inner dough with the added top layer or dough. (Or decorate however you please! ^.^).
- Cut an ‘X’ on the top so steam from the filling may release while cooking.
- Bake for about 25-30 minutes.
Yield: ~4 Personal pies.


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- You book when you want to grill and how many you are (book no later than 18 the night before)
- We light the grill and serve meat, sausages, vegetables, fruit and sauces / accessories
- You sit down and grill your own food and eat freshly grilled directly at the grill
The cost for this is SEK 225 / person, drinks will be added. Book at +4648574225 or on site


Walmart’s Blockchain Enabled Food Traceability Initiative
In a letter sent to all Walmart’s leafy greens suppliers, it has announced that it will be launching a Blockchain enabled Food Traceability Initiative. The world’s largest retailer told its suppliers that they will need integrate a Blockchain enabled tracking system built with IBM by September 2019. Blockchain based food traceabilty systems have been available for a few years. However, this marks the first time a top retailer is using this technology.
IBM’s Blockchain enabled food traceability system
The letter does not go through the specifics of the system however IBM’s website provides an overview of what we can expect from their solution. IBM Food Trust™, is built on blockchain. The system uses Hyperledger; a private, permissioned blockchain developed by the Linux foundation. This allows all approved network participants to contribute to a safer and more sustainable food eco-system. The system allows digitisation of transactions in real time. This allows the data to provide a more efficient way of working across the supply chain. From the leafy green growers, to the processors, shippers, retailers (Walmart), regulators, and finally the end consumers.
The solution allows authorised users immediate access to food supply chain data. From farm to store and ultimately the consumer. The complete history and location of any individual food item. Accompanying information such as certifications, test data and temperature data are readily available in seconds once uploaded to the blockchain.
As food consumption increase every year. The software-as-a-service system ensures trust in the expanding food system. The solution allows capabilities for safer food, longer shelf lives, reduced waste, faster traceability, and better access to shared information.
What are the benefits of Walmart introducing this system
In the letter to Leafy Green suppliers Walmart describes that the food is not 100% safe. In fact, this year, the United States experienced a large, multistate outbreak of E coli O157:H7 linked to romaine lettuce. All in all, the outbreak resulted in 210 confirmed cases, caused 96 hospitalizations, and tragically 5 deaths. By Securely tracing products in seconds, not weeks, it can mitigate cross-contamination, spread of food-borne illness, unnecessary waste and the economic burden of recalls.
When dealing with produce such as Leafy Greens. Walmart would want to get these on the shelf as soon as possible all while ensuring freshness. the Blockchain system will allow unprecedented, real-time visibility into supply chain data. With this data, Walmart will be able to improve freshness, increase shelf life and reduce product loss.
A popular topic in mainstream media is food waste. It is in Walmarts best interest to maximise shelf life, optimise the supply chain and provide quick all helping to reduce waste. If Walmart is seen to be combating food waste then it will future proof the business in regards to this growing issue.
Similar to reducing waste, sustainable farming is becoming a increasing issue. With the new Blockchain system, Walmart will be able to identify inefficiencies, ensure quality of goods, track authenticity of products and certify provenance across the entire supply chain.
Walmart deciding to use IBM’s Blockchain Enabled Food Traceability system is again another step towards the adoption of Blockchain technology. Obviously this adoption is staying clear of dealing with Crypto-currencys such as WaltonChain, VeChain and TE-Food. This could be for a number of reasons such as legislation and to avoid dealing with start-ups in favour of a established SaaS business. However everyone interested in Crypto and Blockchain should be watching with keen interest as eventually this could become the norm within Food traceability in retail.
Let me know your thoughts below! Check out more Blockchain related content here.