2 edition of Trends in food biotechnology found in the catalog.
Trends in food biotechnology
World Congress of Food Science and Technology (7th Singapore 1987)
by Singapore Institute of Food Science and Technology in Singapore
Written in English
|Statement||ed itor-in-chief Ang How Ghee ; edited by Nga Been Hen, Lim Kay Kong.|
|Contributions||Ang How Ghee., Nga, B. H., Lim Kay Kong.|
Insect derived enzymes – a treasure for white biotechnology and food biotechnology. Insect-derived chitinases. Cellulases from insects. Optimization of Insect Cell Based Protein Production Processes - Expression Systems, Online Monitoring, Scale-Up. Insect antenna-based biosensors for in situ. Add tags for "Trends in food biotechnology: proceedings of the 7th World Congress of Food Science and Technology, Singapore, October ". Be the first. Similar Items.
Enzymes in Food Biotechnology: Production, Applications, and Future Prospects presents a comprehensive review of enzyme research and the potential impact of enzymes on the food valuable reference brings together novel sources and technologies regarding enzymes in food production, food processing, food preservation, food engineering and food biotechnology that are useful for. Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food, for example through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. New developments in fermentation and enzyme technological processes, molecular thermodynamics, genetic engineering, protein.
Trends in Food Science & Technology citation style guide with bibliography and in-text referencing examples: Journal articles Books Book chapters Reports Web pages. PLUS: Download citation style files for your favorite reference manager. Their leading concerns were disease/contamination (36%) and food handling/preparation (35%). In this survey, it is important to appreciate that biotechnology spans animal and plant biotechnology; the survey was not designed to resolve specific concerns about rbST.
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Fundamentals of Food Biotechnology, 2nd edition is based on the author’s 25 years of experience teaching on a food biotechnology course at McGill University in Canada. The book will appeal to professional food scientists as well as graduate and advanced undergraduate students by addressing the latest exciting food biotechnology research in.
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. Book Description. Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to processed products, the improvement of food quality, the importance of food.
Advances in Biotechnology for Food Industry, Volume Fourteen in the Handbook of Food Bioengineering series, provides recent insight into how biotechnology impacts the global food industry and describes how food needs are diverse, requiring the development of innovative biotechnological processes to ensure efficient food production worldwide.
This book covers key areas of engineering and technology and other related fields. The contributions by the authors include inverted ‘E’ shaped monopole antenna, ultra-thin, WLAN, WiMAX, stress-strain relationship, geosynthetics, stiffness, reinforcement, localization of the shear strength, parametric study of soil behavior, beet root, roasted chips snacks, PP/EPR, ABS, compatibilizer, DSC.
It also highlights future needs of research on the various aspects of food biotechnology. The book includes topics like biosensors, biocolours, biopreservatives, probiotics, genetically modified foods and microbial flavours.
Trends in food biotechnology book book addresses various disciplines of food microbiology, food biotechnology, food engineering and postharvest : Paperback.
Read the latest articles of Trends in Food Science & Technology atElsevier’s leading platform of peer-reviewed scholarly literature.
The global food biotechnology market is mainly driven by the rising need for the improvement of the yield and quality of the edible items by modifying the genes. Food Biotechnology Market Size, Share, Trends, Growth, Export Value, Volume & Trade, Sales, Pricing Forecast/5(34). Advances and Trends in Biotechnology and Genetics Vol.
3 Dr. Tsygankova Victoria Anatolyivna, (Editor) Department for Chemistry of Bioactive Nitrogen-Containing Heterocyclic Compounds, Institute of Bioorganic Chemistry and Petrochemistry of National Academy of Sciences of Ukraine, Ukraine.
Global Food Biotechnology Market: Overview. Food biotechnology is a technology to alter the microorganisms, animals, and plants genome for producing new species that have desired nutritive also helps genetically modified plants and animals to.
Fundamentals of Food Biotechnology, 2nd edition is based on the author’s 25 years of experience teaching on a food biotechnology course at McGill University in Canada.
The book will appeal to professional food scientists as well as graduate and advanced undergraduate students by addressing the latest exciting food biotechnology research in Format: Hardcover. Purchase Food Biotechnology, Volume 17 - 1st Edition.
Print Book & E-Book. ISBNBook Edition: 1. Summary. This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals.
The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on. Fundamentals of Food Biotechnology, 2nd edition is based on the author’s 25 years of experience teaching on a food biotechnology course at McGill University in Canada.
The book will appeal to professional food scientists as well as graduate and advanced undergraduate students by addressing the latest exciting food biotechnology research in Manufacturer: Wiley-Blackwell.
Start date: Jan 1, | RECENT TRENDS IN FOOD BIOTECHNOLOGY | 1. What is food biotechnology. Food biotechnology is an umbrella term covering a. COVID Resources. Reliable information about the coronavirus (COVID) is available from the World Health Organization (current situation, international travel).Numerous and frequently-updated resource results are available from this ’s WebJunction has pulled together information and resources to assist library staff as they consider how to handle coronavirus.
Book Detail: Language: English Pages: Author: A. Singh Price: Free How to download book (Full Guide) Food Technology-I (Course Outline) Module1: Status of food processing industry and future prospects Lesson 1 Introduction to food processing in India Lesson 2 Status of food processing industry abroad Lesson 3 Magnitude and interdependence of dairy and food industry –.
Follow the money – from tomost investment in U.S. industrial biotechnology were in biofuels and biochemicals, while recent investment have focused almost entirely on novel food proteins and compounds for agricultural use. While Europe has a stronger commitment to advanced biofuels than the U.S., the novel proteins and agricultural products are key focus areas that Europe.
Microbial Biotechnology: Progress and Trends offers a theoretical take on topics that relate to microbial biotechnology. The text uses the "novel experimental experiences" of various contributors. Recently many advances in food industry represent great role of food biotechnology.
GM plants and animals are used to enhance taste, shell life, nutrition and quality of food. This book covers all areas of biotechnology, genetics and other related fields. The contributions by the authors include pectin methylesterase, ion exchange chromatography, gel filtration chromatography, solid state fermentation, Streptomyces, enzyme, renal-toxicity, nicotine, endo-1,4-β-xylanase, birchwood xylan, animal feedstocks, xylooligosaccharides, vitamin, chronic exposure, microarrays.Food Biotechnology Discipline, Defence Food Research Laboratory, Siddarthanagar, Mysore, Karnataka, India.
Tel: + Fax: + Citation: Ramana KV, Xavier JR, Sharma RK. Recent Trends in Pharmaceutical Biotechnology. Pharm Biotechnol Curr Res.Introduction Plant and microbial products, in form of natural preservativesCited by: 1.The biological processes of microorganisms have been used to make and preserve useful food products for more than years.
Microbial biotechnology or industrial microbiology is the use of microorganisms to obtain an economically valuable product or activity at a commercial or large : Farshad Darvishi Harzevili.


Lemons are a great source vitamins and minerals. They are a must for daily use and storage. During the season or if you happen to have a tree in the kitchen garden, one can plan to make pickle out of them and it stays for months with out any problem. Fresh lime juice is a popular drink these days even with an array of colourful ariated drinks. Also health conscious/ weight conscious people believe in that glass of lemon and honey in the warm water first thing in the morning.
Coriander is also an important ingredient of indian cooking. When we go for shopping for vegetables, as a routine we pick up lemon,fresh and green coriander, green chillis and ginger. All are great appetizers. So this soup is definetly going to enhance our taste buds and also help in the digestion.
1 carrot, 1 onion, 1 tbsp butter, 1 green chilli, 1 inch piece of ginger, ½ of lime, 2 spoons of chopped green coriander/hara dhania, 4 medium cups of water and salt to taste.
- Wash and grate the carrot, finely chop the onion, chilli, ginger and fresh coriander.
- Heat butter in a small pressure cooker, add chopped onion, chilli, ginger and salt.
- After frying a little add water and let it simmer till the carrot softens.
- Finally, add coriander and juice of half lime and put off the flame.
Serve hot on a rainy day or a cold winter night.


FOR IMMEDIATE RELEASE
Talking Stick Resort Announces Thanksgiving Day Dining Specials
Five specialty menus to be offered at the resort on Thurs., Nov. 24
SALT RIVER PIMA-MARICOPA INDIAN COMMUNITY, Ariz. (Nov. 7, 2016) – Do not spend hours in the kitchen this year. Instead, celebrate Thanksgiving at Talking Stick Resort with a delicious meal and hours of entertainment. Five of the resort’s restaurants will offer specialty menus on Thanksgiving Day. All holiday items will be served in addition to regular menus with the exception of the Wandering Horse Buffet, which will serve only holiday buffet offerings.
The award-winning Orange Sky will offer a holiday menu from 2 – 8 p.m. on Thanksgiving Day. The main course will be Roasted Turkey with Sourdough Stuffing with giblet gravy, port cranberry sauce, apple mashed potatoes and buttered baby carrots. For dessert, guests can choose between three seasonal favorites: Carrot Cake Napoleon with ginger ice cream, candied walnuts and apple cider caramel; a Winter Squash Tart with apple ice cream, candied pecans and nutmeg maple syrup; or a Plum Panna Cotta with brown sugar cookie, cranberry honey and oatmeal. Main Course: $28; Dessert: $9 each
The Prix Fixe menu on Thanksgiving Day at Talking Stick Resort’s seafood bar will run from 11 a.m. to 9 p.m. The first course is a Strawberry Salad, followed by a Lobster & King Crab Combo: half a lobster, a king crab leg, shrimp, clams, mussels, fresh corn and sweet yams in a spicy seafood sauce with a choice of steamed or dirty rice. For dessert, Ocean Trail will serve an Apple Cranberry Crumble with vanilla ice cream. Prix Fixe: $48
Wandering Horse Buffet
Wandering Horse will serve a holiday brunch from 9 a.m. to 3 p.m. and a full holiday buffet from 9 a.m. to 9 p.m. Brunch will include Florentine Eggs Benedict, omelets made to order, Maple Syrup Crusted Slab Bacon, assorted sausages, Jalapeno Bacon French Toast, pancakes, Belgian waffles, crepes and more. The all-day holiday buffet will include Herb and Garlic Marinated Carved Roasted Turkey, Slow-Roasted Prime Rib, Crisp Candied Sweet Potatoes, mashed potatoes, Walnut Cherry Oat Crusted Salmon, Charbroiled American Kobe Steaks, Littleneck Clams, assorted sushi, a selection of desserts and more. Adults: $59.95 (with champagne toast included); Children (5-12): $19.95
Blue Coyote Café
The Blue Coyote Café is offering an Herb Roasted Turkey Dinner from 11 a.m. to 11 p.m. on Thanksgiving Day. The turkey will be served with Cajun sausage and pear stuffing, buttered green beans, whipped Idaho potatoes, traditional turkey gravy and cranberry sauce. Guests will start off with a choice of soup or salad, and Pumpkin Pie with cinnamon whipped cream will be offered for dessert. Prix Fixe: $18.95
The Arena Poker Room
From 11 a.m. to 11 p.m. on Thanksgiving Day, The Arena Poker Room will also serve a delicious holiday meal. Start with Corn Chowder, then enjoy a Roasted Rosemary Turkey with stuffing, gravy, cranberry sauce and Green Beans Amandine. Pumpkin Pie will complete this traditional meal. Prix Fixe: $15
Talking Stick Resort
Talking Stick Resort (TSR) is a AAA Four Diamond Rated Resort and a central landmark within the emerging Talking Stick Cultural and Entertainment Destination (TSCED). Located in Scottsdale, Ariz., just east of the Loop 101 on Indian Bend Road, TSR is locally owned and caringly operated by the Salt River Pima-Maricopa Indian Community. The property offers culturally rich experiences and luxury accommodations throughout its 496 deluxe rooms, 240,000 sq. ft. casino, 11 restaurants and lounges, world-class spa, 650-seat showroom, 25,000 sq. ft. grand ballroom, thriving cultural center and more than 100,000 sq. ft. of indoor and outdoor meeting space.


Donna Gruel provided these recipes for her delicious French Toast casseroles that were served at the VIR rally.
Company French Toast
1/2 cup margarine
1 cup brown sugar
12 slices bread
5 eggs, beaten
1 1/2 cups milk
Melt margarine. Combine sugar and cinnamon. Arrange 6 slices of bread on top of 1/2 of melted margarine in a 13 x 9 pan. Sprinkle bread with 1/2 the sugar mixture. Top with remaining 6 slices of bread, drizzle with rest of margarine. Sprinkle with remaining sugar mixture.
Combine eggs and milk. Pour over the bread. Cover and chill overnight.
Bake at 350 for 35-40 minutes.
Serve with syrup like regular French toast.
Sausage Stuffed French Toast
3 cups milk
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 package sausage Aidels Smoked Chicken apple, chopped
4 cups apple peeled, cored and sliced
3 tablespoons butter
3 cups apple cider
pinch ground cloves
12 slices of bread - French or egg is good
Preheat oven to 350
Whisk together eggs, milk, nutmeg and cinnamon in a large bowl.
Cover bottom of large baking dish with 6 slices of bread, cover with sausage then cover the sausage with the remaining 6 slices of bread.
Pour the egg mixture over bread layers. Let stand 15 minutes (or overnight).
Bake at 350 for 25-30 minutes until golden and puffed.
In a large skillet, melt butter over medium heat. Add apples and saute until slightly soft, about 3 minutes. Add cider and cloves, boil for 5 minutes over high heat until apples and cider form a syrup.
Cut the baked French toast and serve with spoonfuls of apples and syrup.


Historians generally agree that almonds and dates were among the earliest cultivated foods. The earliest varieties of almonds were found in China carried by traders down the ancient silk road to Greece, Turkey, and the Middle East. Almond nuts are rich in dietary fiber, vitamins, and minerals and packed with numerous healths promoting phyto-chemicals; This
Some sweet facts about Chocolate The word Chocolate comes from the Aztec word xocolatl, meaning, bitter water. 71% of American chocolate eaters prefer milk chocolate. It’s true! Chocolate is The Food Of The Gods. Cacao beans come from a tree that is a species of the genus Theobroma, which translated is food of the gods.


HONEY FRENCH TOAST
|-||2 slice Massimo Sandwich Loaf with Wheat Germ
(cut into triangles)
|-||2 small Seri Murni eggs (light beaten)|
|-||150ml warm milk|
|-||1 pinch ground cinnamon|
|-||1 pinch ground cardamom|
|-||1 pinch ground nutmeg|
|-||1 pinch dried ground cloves|
|-||25g unsalted butter|
- Mix the Seri Murni eggs, milk and spices together in a small deep bowl.
- Dip the bread triangle into the milk mixture until all sides are coated with the milk mixture.
- Heat a large non-stick frying pan and add the butter, when the butter is frothy, place the bread triangle on top and fry over high heat for 1 minute on each side.
- When the bread turns golden on both sides, drizzle with honey and serve immediately.
Substitute : Also delicious with Massimo Sandwich Loaf.


Organic Fertilizers and Health Food and Locally Grown Food: Are They the Same?
In the U.K., consumers are swallowing up organic food by the bushel. According to the Organic Centre Wales, "Direct sales of organic food through box systems, farmers' markets as well as farm shops grew by more than a third to L144 million during 2004." As well as those numbers have proceeded to rise as consumers come to be increasingly worried regarding the long-term effects of the chemical fertilizers and chemicals made use of on plants expanded by non-organic ranches. While lots of people concur that health food is more suitable over non-organic, a debate has actually started concerning the source of organic foods. As an example, is imported health food as preferable as UK health food?
Those on one side of the argument urge it matters not where organic food is grown; instead, the crucial element is that the food satisfies stringent requirements to make sure that it is truly organic. Those beyond of the argument are just as vehement that in your area expanded organic food is better to imported health food, both since the fossil gas utilized to move imported organic food add to global warming and also since UK organic food sustains local farmers.
Supporters state that you can discover UK health food and impact organic farming at an organic ranch shop, or perhaps arrange for health food distribution right to your door. You can even locate organic fish, such as organic trout from an organic fish ranch. There, the organic trout may stay in 400-year-old sparkling water as well as eat all-natural shrimp that originates from organic watercress beds.
Those who prefer importing organic spices mention that an organic ranch shop will just have seasonal foods, which badly limit the selections consumers have when preparing dishes. Imported organic food, they state, keeps its superior nutritional quality while providing a plentiful range of vegetables and also fruits.
Some people, of training course, take cleaning supplies organic the middle ground, and also opt to choose their foods from an organic ranch shop when what they prefer remains in season as well as buy imported natural organic tea the rest of the year.
People may vary in their opinions regarding whether or not to limit one's intake of organic veg to that grown in your area, but basically everyone concurs that organic fruits, organic vegetables, organic fish, as well as organic meats are more suitable to those that are expanded with chemical fungicides, fertilizers, as well as pesticides.
With over 700,000 hectares devoted to UK organic food, farmers are attempting to fulfill consumer need. Still, some markets import virtually half of the organic food they offer. As for who will win the debate over in your area grown organic food vs. imported organic food, only time will tell.
Is organic caffeine free tea as desirable as UK organic food?
Supporters claim that you can find UK organic food at an organic farm shop, or also arrange for organic food delivery right to your door. You can even locate organic fish, such as organic trout from an organic fish farm. As for that will win the dispute over locally grown organic food vs. imported organic food, only time will certainly inform.


There's not one person I know that doesn't have a
fond memory of those "Helper" meals Mom made for us kids
Good OR bad.
When I first moved in with my husband and I was pregnant
and he was newly unemployed, I switched over to the clever
budgeting that I was taught basically from birth. One of the
cheapest meals we ate was a skillet meal, pretty close to the
"Helper" meals that all the other kids I knew ate. Sure,
Mom made them for us every once and a while. She particularly
liked to make Tuna Helper, one in particular that had a sort
of cornbread-pie topping that really made you vomit in your
mouth at the look and smell. Nevermind the taste.
Mom didn't buy those ready made mixes all too often because
she knew that she could make a better tasting meal and really
make the most basic ingredients stretch to feed the kids for
a couple days.
Living with two growing boys and one husband who works.......
construction and likes to eat big, I'm thankful for that lesson
darn near every day.
Now, having two growing boys and a hungry husband does have
it's setbacks, aside from the constant empty leg syndrome.
My boys can be a little picky, especially the youngest. I LOVE
vegetables.....sadly, they do not always share the love. Which
blows. BUT, I make it work.
I'm sneaky. I hide veggies, darn near every day. I serve a
veggie side along with the meal so they can see what they're
eating and try a whole array of textures and flavors BUT
I do sneak them into meals. And lemme tell you, I think my
kids are on to me. I KNOW my husband knows the score. I will
tell you after a while, they just kind of shrug now
and just chalk it up to me being "experimental" and eat it
anyway. (A few nights of You'll Eat What I Make Or You'll
Starve works well, too. Especially on the husband, who
can't really cook anything aside from BBQ or ramen noodles.)
You can do this, too. And it's really not going to cost any
more than what you're already paying for meat and a packaged meal.
And you're family will survive, even if they complain and tell you
that you're killing them with all these vegetables and
lack of processed ingredients. (My husband especially loves
to complain about this.)Tune it out and keep on keepin' on.
I come bearing a gift today. One of my own personal skillet meals
for you to try on your family, just to see what they think. I make
the basic formula with the WW noodles, tomato sauce and meat, but
it varies every time with what veggies I have in the fridge/what
I found on sale. Experiment. If you have another kind of fresh
veg that you think would be good, chop it up and throw it in.
Nine times out of ten, you'll like what you make. And
really, so will your kids. Don't we lead by example? Anyway.....
here is one I make about......twice each a month.
1 lg onion, chopped
2 cloves garlic, minced
1# extra lean ground beef (or ground chicken/turkey)
2-3 tbsp. extra virgin olive oil
1 can (14.5 oz.) low-salt canned tomatoes, rinsed and drained
3 cans (8 oz.) low salt tomato sauce
1/4 to 1/2 tsp. Liquid Smoke
2 tbsp. dijon mustard
3 tbsp. dill pickle juice
1 tbsp. worchestershire sauce
1/3 c. bacon bits (packaged or homemade)
1 1/2 c. uncooked whole wheat pasta
8 oz. lowfat sharp cheddar, shredded
Fresh ground pepper, to taste
In a large skillet, cook together onion, garlic and meat until
browned. Drain well. Add in diced tomatoes, tomato sauce, Liquid
Smoke, dijon mustard, dill pickle juice, worchestershire sauce
and bacon bits. Heat through. In seperate pot, cook pasta to
box instructions. Drain well. Stir into meat mixture.
Heat through. Serve with a sprinkle of cheese.
We like this with cornbread and a platter of fresh
veggies and my Zesty Ranch Dip.
Really only pennies to make these meals and a whole lot healthier
than the "Helper" meals.
I mean, they're great. Don't get me wrong. But it's always
a little tastier homemade.
And cheaper. Isn't it?


Thursday is National Pi Day, it's not like pie the desert or the pizza, but pi as in 3.14.
Those number correlate with today's (Thursday) date March 14.
To celebrate the day many restaurants are offering deals!
Blaze Pizza you can get a pie for $3.14 if you have the restaurant's smartphone app. At Cheddars, order one chicken pot pie and get a second free to bake at home. Many grocery stores like Kroger and Whole Foods are selling dessert pies for $3.14.


Our Restaurant is celebrated for its excellent cuisine and unique ambience. The gorgeous scenery view of Mount Meru, allowing you to enjoy the sights and sounds of the nature. The menu showcases both continental and local African influences, with a tempting selection of classic favorites and creative dishes for you to sample.
Breakfast: 06.00 am – 10.00 am (daily)
Lunch: 12.00 noon – 03.00 pm (daily)
Dinner: open from 06.00 pm, last order at 10.30 pm (daily)


Still on the fence about your Naples adventure? Let me paint a picture: Cast aside all preconceived notions and open your eyes to Naples, Italy’s coastal gem. It’s not just another touristy city. It’s a canvas of artistic flair, alternative vibes, and a history that remains unchanged yet ever-present.
Join me on this journey, and I promise that every nook and cranny of Naples will beckon you with secrets and wonders, leaving a thirst to return for more.
Naples isn’t just a destination; it’s a living postcard—a city where history shakes hands with the present. Envision coastlines, rolling hills, iconic squares, majestic castles guarding its honor, churches narrating tales of yore, opulent palaces, and pizzerias weaving magic—all this, nestled under the watchful eyes of the world-famous Vesuvius volcano.
Ready for a 100% Neapolitan escapade with a Professional guide?
Embark on a culinary odyssey amidst Naples’ splendors, savoring legendary delights. Experience age-old recipes like sfogliatella, baba, and pastiera, each echoing Naples’ love and legacy. Relish exquisite ingredients like creamy ricotta and luscious creams. We start with breakfast at a quintessential bar in the heart of Naples, progressing to ancient alleyways flanked by grand structures, biting into the irresistible cuoppo (The Neapolitan fried cuoppo, also known as cuppetiello, epitomizes authentic street food from Naples. This delightful treat is presented in an absorbent paper cone brimming with fried bites.
Its roots trace back to the 1800s when the less fortunate would purchase the day’s unsold smaller fish fragments at the market, usually on an 8-day deferred payment. These tidbits were then coated in batter, deep-fried, and savored on the go. A typical Cuoppo boasts an array of fried delicacies, including anchovies, salt cod, seaweed-infused zeppole di mare, golden-brown calamari rings, and tender muscadine), zeppole and crocchè (Crocchè is a staple of Neapolitan street food, made with yellow-fleshed potatoes and a crispy breadcrumb coat. Thought to have origins in 18th-century French croquettes or Spain’s “croquetas de jambon,” it’s now a favorite found in Naples’ fry shops and pizzerias).
Our day would only be complete with savoring a foldover pizza in an authentic pizzeria, after which we’ll indulge in almond-rich taralli seasoned with a hint of pepper. (Hailing from the southern regions of Italy, Taralli are iconic Italian treats that resemble a fusion between breadsticks and pretzels. Whether you prefer them plain or packed with taste, Taralli perfectly complements a glass of wine or beer as a dunked delight or a side snack.). I’ll regale tales of our history and time-honored traditions as we feast.
Meeting point + Tour duration:
Where to Meet?
Castel Nuovo’s grand entrance. Look for a sign with your name!
A delightful 3 hours!
We’ll tread the pathways – on foot!
Expert guiding services
A taste of Naples: Sfogliatella or baba’, coffee, Italian cuoppo, foldover pizza, tarallo, and a refreshing drink.
Take note: Museum Entrance Fees need to be covered.


I was at the supermarket today, comparing apples and oranges (Golden Delicious and Navel), and bought some of both for snacks. And then it hit me. What in the world was I doing buying fresh fruit for snacks? I know my mom always encouraged me to, when I wanted a snack, “Have an apple, knucklehead,” but why in the world would a kid like me prefer an apple over a Snickers bar or an orange instead of a six-pack of chocolate-covered Spudnuts? Give me a break, Mom.
And now, and now, as I “mature,” and as I change some of my eating habits out of preference, I am beginning to understand. Always the dim bulb among my friends, who knew better on just about everything before I figured things out, it’s getting clearer. Those apples and oranges really are sweet AND good for me. Un-believable! My mom would be proud, after she got over being stunned.
Sitting back in the car in the big Publix parking lot, enjoying the pint of chocolate milk (not low fat) I picked up in the dairy section, along with the jumbo Payday candy bar at checkout, I contemplated the benefits and joys of a refined personal menu, and gave thanks.


Choosing the right food
Millets (Ragi, Jowar, Bajra, Jonna, Sajjalu) Pulses (Dals) (Toor, Urad, Chana, Moong) Rice, Cereal, Wheat, Oats. Starch: Potatoes, Sweet Potato, Yam, Chamadumpa
Brown, red or parboiled rice is better than polished rice. Pulses and Millets have a lower glycemic index and more fiber - eat more of these. Avoid too much starchy vegetables.
Eggs, Meat, Fish, Poultry, Kidney Beans, Chickpea, Black/Yellow Lentils, Moong, Toor and Chana Dal Peanuts, Goruchikkudu, Chikkudu
Eat protein daily. There are also many vegetarian sources of protein.
Mango, Papaya, Banana, Apple, Guava, Grapes, Pomegranate, Pineapple
Roots - Beetroot, Radish, Carrot, Green Leafy Vegetables - Spinach (Paalak), Drumstick Leaves, Fenugreek Leaves, Coriander and Curry Leaves Other – Cauliflower, Ridge Gourd, Bottle Gourd, Snake Gourd, Cabbage, Tomatoes, Onions, Bell Pepper, Drumstick
Different colored fruits and vegetables have different vitamins, minerals and antioxidants. Choose a rainbow of colors to eat. They are also a rich source of fiber. Select seasonal varieties.
Milk Products + Fats
Milk, Yogurt, Cheese, Buttermilk, Paneer, Oils
Rich source of calcium and protein


3 lb. Ground Beef Sirloin
3/4 lb. Ground Breakfast Sausage
4 Tsp. Garlic Granules
4 Tsp. Onion Granules
7 Tsp. Cumin Powder
6 Tsp. Chili Powder
4 Tsp. Cayenne 90K HU
5 Tsp. Ground Red Chili Peppers
6 Tsp. Crushed Red Chili Peppers 15K HU*
3 Tsp. Crushed Red Chili Peppers 75K HU*
1/2 Cup Oregano
1/2 Cup Basil
1/2 Cup Parsley
12 oz. Contadina Tomato Paste
10.75 oz. Campbell Tomato Soup
84 oz. Contadina Tomato Puree
46.5 oz. Kidney Beans
1 Large Jar Ragu Spaghetti Sauce
3 Large Whole Ancho Chili Peppers
5 Arbol Chili Peppers
5 Dried New Mexico Sweet Chiles
1/2 Sliced Green Pepper
* K = 1000, HU = Heat Unit
1: Introduce ground beef sirloin to a large pot and simmer at a
low temperature. While beef is browning, season with pepper and
salt occasionally. After adding pepper and salt, dice thoroughly
During your beef adventure, put ground "breakfast" sausage
in frying pan. Maintain a vigil of stirring and chopping until brown.
By completion of each meat's browning process, a completion of mincing
should be simultaneous.
Note: Ground "breakfast" sausage will complete this cycle
prior to ground beef sirloin. Additionally, adding salt and pepper
to ground "breakfast" sausage is only done with the knowledge
that it is already seasoned.
2: Completed browning, henceforth add listed spices. Do not add
whole peppers or sauces/beans at this time. Mix spices and beef
3: After mixing spices, add sauces, do not add kidney beans at this
time. Mix even more thoroughly than before. The fate of the chili
depends upon it. No pressure.
4: Add strained, or partially strained kidney beans. Stir very gently,
but completely, do not burst the delicate skins of the kidney beans.
5: After dicing the green pepper, and removing its seeds, submerge
all of the peppers into strategic locations throughout the pot.
You will need to stir these into different positions regularly.
You may also wish to remove these after the cooking process, I do.
6: Cook on low for 25+ minutes or until bubbles appear, stir and
sample occasionally. Repeat for a long time. Rapid oxidation will
result in burnt food, exercise restraint.
7: After cooking, remove unwanted peppers.
8. Serve with a smile.
Easy Built Models' Family Pizza Recipe
by Dave Niedzielski
Thanks to Jimmy Dimmitri for the starting point.
Start off with a large can of Redpack pizza sauce - about a gallon size
can. We bring ours down here to Alabama from Erie on each visit.
You could experiment with what is available in your area.
Dump this into a large pot, start warming it. You will only warm
the mix while you are preparing it then I put mine into containers
holding enough for 2 or 3 pizzas and freeze it. The freezing actually
bursts the seasoning and herbs allowing them to mix with the sauce.
It seems to get more flavorful after freezing but can be used immediately
if you are making a new batch of sauce.
Mix in 1 1/2 cups dried, shredded or chopped up basil leaves.
Mix in 3/4 cup of oregano
1 or 2 tablespoons of virgin olive oil
1 tablespoon of granular sugar - less if you prefer a less sweet
flavor to the sauce
1 tablespoon of salt
1 teaspoon of fresh ground black pepper (depends on how spicy you
want the flavor to feel)
1 or 2 teaspoons of garlic powder (depends on how much you like
garlic or want the flavor to stand out)
1 teaspoon of baking soda
2 small cans of tomato paste - I've stopped using this, my wife
doesn't care for it. I've been thinking of replacing it with sauce
but for now I skip it without any noticeable difference. I'm thinking
the sauce might thin it out a little as it thickens up quite a bit.
Containerize and freeze it. You should have enough for about 12-14 pizzas.
Thaw before using. I use 3 - 6 minutes in the microwave with a power
setting of 4 to quickly thaw it. Any leftover I just cover back
up and throw in the freezer. Small containers work better than large for
the thawing process.
For the shell I use to make it from scratch but I've found the Martha
White pizza mix to be just as good and definitely quicker. I use
an 18" round tray, no holes, to bake the shell on. Crispy crust is obtained
with lower temperatures, high temperatures tend to result in a more doughy type crust.
1 package spread thin across the pan is a very thin crispy crust,
1½ packages over the same is still a thin crust but with a little
more to it. 2 packages will give you a standard crust. I only mix
up ingredients for one shell at a time. The amount of water you add to the mix is so critical. Try making
a couple using less than, nearly as much, the exact amount and then
slightly more to learn the differences it makes in the crust and to find
out which you prefer. Too much water can make it very tough to handle
as a sticky mess, add some regular flour if you need to dry it up
some or more water if it is too dry. Remember to multiply the amount
of water by the number of packages you are using. Too dry dough will
keep pulling back into a ball instead of spinning out into a shell.
I use virgin olive oil on the tray and my hands to keep it from
sticking while I'm handling it and for baking. Light use of oil will not
affect the crust but a heavy coating can change it, depends on how heavy
you like the crust. Definitely let it set for at least 5 minutes to activate the yeast
in the mix. Keep it covered with a damp paper towel so it doesn't dry
out. Sometimes I truly toss the pizza in the air (beware of ceiling fans)
and other times I use a rolling pin to rough the shape. I do it on the
counter, pick it up and then stretch it out across the pan. Use
your palm to build up a ring around the edge for a nice rolled crusty
edge. Push the dough around to even out some of the thin spots or to fix
holes. With the shell spread on the sheet take a fork to tap small holes
in the shell to minimize any large air pockets from forming while it is
cooking. You want some air pockets of moderate size to make the
shell light and puffy.
Bake just the shell for 6 - 9 minutes, center shelf at 450°F. Thin
crusts take less time than thick. This takes practice to learn where
you like the texture to come out at. The thin crust are easier to
recognize because areas will start to brown and its ready quickly
all the way through.
Pull the shell out, start your next shell baking while you add the
toppings to the first one. After spreading the sauce on the shell, lightly dust with fresh
Parmesan cheese before putting on the Mozzarella or whatever your choice
of cheese is. I put about 2 cups of mozzarella on a single pizza.
I like to add the pepperoni slices and green bell pepper strips
last. Some parts of the country like to bury the pepperoni.
Pull out the second shell, the timer should be going off about now.
Put in the prepared pizza and bake for another 7 - 9 minutes at
the 450°F. You are watching for the cheese to just start getting the
brown spots appearing, it should be a bubbling mix.
Top the second pizza while the first one is in the finish bake stage.
If the kids are hungry then we bake and eat both. If not I take
the second pizza with its toppings and instead of baking I slip it into
a large plastic bag and set it in the freezer for another night. To
cook I just heat up the oven to 450F, place the frozen pizza on the pan
and bake for 10 - 15 minutes, I watch for the cheese to get just right
and then pull it out.
I use a dedicated wooden cutting board for our pizza. I place a
teaspoon of virgin olive oil in the center with about a half teaspoon
of salt. I smear this around the board with the palm of my hand. When
the pizza comes out of the oven I slide it off the metal tray onto the
cutting board. The pizza picks up a small amount of the salt and
oil that hits your tongue when you take a bite. The crust can be made
crispier by using olive oil to coat the shell or more bread like by skipping the oil.
This has taken me about 30 years to develop and learn what works
and doesn't for me but you will need to play and experiment to increase
the flavors you like strong or weak and the dough the way you like it.
We hope you find it enjoyable.
Another variation that you can do for a change is take the rolled
out dough cut it into 4 equal pie slices. Take each slice place your
sauce and toppings on one half of the slice and then pull the other half
over it and pinch the edges off sealing the toppings inside. Place this
in the oven until the crust starts to brown. YUMMY.
I've made bread sticks with the mix but coat them with olive oil
so they get a nice crispy brown coating. Dip them in the pizza sauce.
Always be careful not to burn yourself - the cheese keeps the heat


I made these cookies yesterday evening for dessert. Initially I'd planned to make sugar cookies, but found myself out of eggs and in a pinch, so these came to mind. This recipe is kind of nostalgic for me. I can remember my mom making these growing up, and making them with my sisters as a teenager, and now I'm making them for my kids and they just love them. So I thought I'd share the recipe with you. : )
2 cups sugar
1/2 cup cocoa
1 stick butter
1/2 cup milk
1 tsp. vanilla
3 cups quick-cooking oatmeal
1/2 cup peanut butter
Combine sugar, cocoa, butter and milk in a saucepan. On medium heat bring to a boil for one full minute.
Remove from heat. Stir in peanut butter (optional), vanilla and oatmeal.
I didn't want any trouble mixing, so I turned off my heat and kept my pan on the burner while I mixed in the peanut butter. Once that was all melted and mixed in I added the vanilla and oats.
Drop by spoonful onto wax paper. Let cool for at least 30 minutes.
If you can wait that long before trying one! We couldn't. : )
Feel free to rate this recipe/share variations of it in the comments! We love it and hope you enjoy it too.


A start-up, backed by nearly half-billion-dollar investment, seeks to create living wages and sustainable agricultural practices in the region. Some worry about the impact on traditional farmers and others about the source of the funding.
AppHarvest, the brainchild of Jonathan Webb, son of Corbin, Kentucky, hopes to deliver indoor, large-scale agricultural production, modeled after facilities from the Netherlands, to the Appalachian region.
The goal, the company says, is to create a new way to grow essential crops that will meet the planet’s nutritional needs sustainably and create jobs in Appalachia without depleting the region’s resources.
The Promise of a Revolution
“It is redefining American agriculture. It is job creation. And it is also creating opportunities for getting to know your food system a little better,” said Amy Samples, director of community outreach at AppHarvest. The company recently hired 130 people and anticipates ramping up to between 300 and 350 employees sometime in 2021.
According to Samples, these are not like traditional farming jobs. She said the company is a second-chance employer and is ready to work with employees who may have had drug problems or legal problems in the past. And because those working as growers are employees instead of independent contractors, they are covered by wage and hour laws, workers’ compensation benefits and unemployment insurance.
“The good news is that a lot of very wealthy people think that we have a really good idea, and they have, frankly, allowed us to bring an enormous, unprecedented, amount of capital to Kentucky.”Amy Samples, director of community outreach at AppHarvest.
“We strive to be a people-oriented company and we are taking measures to redefine American agriculture,” she said. “So, we are a wide step apart from traditional agriculture in that we pay overtime. We have paid time off… We also offer company-paid health premiums for all employees. That means we will always have an opportunity to ensure that our employees have access to that kind of coverage.”
The company is also working with local high schools, colleges and universities to teach about farming, and area leaders think the company will change the economic outlook of the area.
Located on 366 acres in Morehead, Kentucky, about an hour east of Lexington, the flagship farm for the company has a 2.76 million square-foot facility for growing tomatoes. Because the tomatoes are grown indoors in a climate-controlled facility, they can be produced year-round, the company says. The indoor facility also means they are not susceptible to the same pests and pitfalls that anyone who has grown tomatoes understands.
Next to the 60-acre facility, a 10-acre water retention pond collects farm run-off, reducing the algae bloom. In addition, more efficient water delivery methods reduce the amount of water needed by 90 percent. The company already broke ground on two more facilities.
The company projects that the innovative methods will produce a harvest 30 times larger than a traditional farm. AppHarvest estimates that one tomato facility can generate about $50 million in sales annually. The first crop is anticipated early next year.
“It’s far past time for American agriculture to change,” Webb said in a press release. “The pandemic has revealed just how fragile our food system is, and we’re working at the forefront of changing so much that’s wrong with the status quo.”
Questions about Impact
Some in the area, however, have questions about what impact AppHarvest coming to the region would have.
Martin Richards, executive director with the Community Farm Alliance, a nonprofit that supports independent family farmers, said AppHarvest may threaten the livelihoods of smaller farms throughout Kentucky.
“There’s a number of questions that folks have asked about AppHarvest,” Richards said. “In many cases, it’s too soon to tell. We don’t know what is or what will be the impact on Kentucky farmers from having this facility in Kentucky.”
“Because when it comes to selling tomatoes or lettuce or whatever other products that AppHarvest intends to produce, Kentucky farmers produce those too. So, that is one of the questions we have asked is ‘Will AppHarvest be in competition with Kentucky producers?’”
Richards said that in his conversations with Webb, the answer has always been that the goal is to replace produce coming into the country from Mexico.
Samples said that the company’s supply chain would take them into grocery stores and other outlets and that the company wanted to work with local farmers, not against them. The company engaged some of the local producers to supply fresh greens to its canteen and teach workers how to make healthy meals with it.
But, Richards said, local farmers rely on selling their products in more than just farmers’ markets.
“They’re selling them to restaurants. They’re selling them to schools. They’re selling them to grocery stores… When AppHarvest adversely affects Kentucky farmers, then we have a problem.”
Richards chafed at the idea that AppHarvest was transforming farming. “AppHarvest is not farming, in my opinion, and I think a lot of farmers would agree,” he said. “It is industrialized food production just by the sheer scale and mechanization of it.”
Sources of Funding
The company’s finances have caused concern for others.
So far, AppHarvest has raised $485 million through venture capital companies, including Narya Capital, founded by J.D. Vance, former hedge fund manager and author of “Hillbilly Elegy: A Memoir of a Family and Culture in Crisis.” Vance is also on the company’s board of directors.
Vance’s 2016 book (and now a Netflix movie) has created a cottage industry of criticism for the way it portrays working-class whites and interprets the region through the life of one man who was 32 years old when the memoir was published. The response has included two books, a protest at an academic conference where Vance spoke and numerous essays and op/eds (including several published in the Daily Yonder.)
Samples with AppHarvest said she understands the depth of feeling some people have about the book.
“I have talked through that, and have had some really sincere, authentic and painful conversations with people about how they felt about that,” Samples said.
“You know, it was one person’s story. But you know what else? We probably wouldn’t be here without J. D. Vance. He was one of our earliest investors. He was one of the people who were able to use their abilities and their capital to help us get off the ground.”
Samples encouraged people to evaluate AppHarvest’s commitment to the Appalachian region by the work the organization has done.
“The good news is that a lot of very wealthy people think that we have a really good idea, and they have, frankly, allowed us to bring an enormous, unprecedented, amount of capital to Kentucky,” she said. “We bring capital to a community. We brought $110 million in capital to Morehead, Kentucky, that was not there a year ago. We’re already employing 150 and we’re going to be at 300 pretty soon. This is real.”
This article was originally published by The Daily Yonder.


A partnership between V-Day and the 11th Hour Project, the V-World Farm is the sister project of City of Joy. It is a lush expanse of land that, in so many ways, feels like an extension of the City of Joy and serves as a living classroom for all at City of Joy.
It is a sustainable farm based on 338 hectares of arable land. 23 City of Joy graduates are employed at V-World Farm and reside in two residential houses on the property, forming a cooperative that tends to the land and trains participants at the City of Joy in sustainable farming methods s. The land provides a bounty of crops that are consumed at the City of Joy, from carrots, cassava, and corn to tomatoes, soya, and bean crops.
Depending on the season, 180-280 workers are employed at the farm. Together, they have transformed the farm since it first came into our possession. 20,000 trees have been planted and there is a new road that runs through much of the farm. An enormous warehouse building is up and running, and the new machines that are stored there to harvest rice, corn and flour were purchased through the sale of eggs from the farm. There are 40 goats (and many more baby goats), 330 bunnies, 279 pigs, 30 sheep, and abundant tilapia ponds. V-World farm has harvested more than 30 tons of rice and produced 38 kilos of honey with traditional banana leaf bee hives. The farm grows a bounty of fruits and vegetables.


Obesity has been a problem in this fast-paced lifestyle. Hence, people try various diets, medicines, pills or even surgeries. But all these artificial help is short lived and the body might gain back the kilos in the long run and give temporary results only.
The first tip is to not cut short on the portion of food and eat to the heart’s content and not starve. Most people think that starving or cutting down portions of food shall help them lose fat faster. The answer is, yes it does decrease the fat, but does not improve metabolism, in fact, may damage the Gastrointestinal tract and indirectly affect the body immunity in the long run. This also may make the body very weak and limp and affect body activity.
STOCK UP FRUITS
Stocking up every fruit available during the season may help to overcome chocolate cravings in the afternoons for working professionals. This not only helps in fulfilling the extensive hunger pangs but also helps in not gaining extra kilos due to oily or buttery food. This also has proven to curb cravings for junk food like pizza or burgers.
The next tip is to have a tumbler full of chocolate shake added with warm water and not milk to shed off some extra pounds and also fulfil hunger pangs during the day.
WATER THE BETTER
The next pro tip is to drink three litres of water daily with lemons added to it as lemons help in detoxification of the liver and fat metabolism. Lemons have proven to boost up body metabolism by approximately 33 percent and helps in burning approximate 100 calories on a daily basis.
As the old school saying goes that anything of excess is bad, similarly excess of food or overeating is bad as well. Hence, the idea is to eat as much the stomach allows and take the limit of servings which the stomach will allow and is willing to digest. Because excess food can harm the body in two ways:
- Harm the Gastrointestinal tract
- Gain extra pounds and fat
BRUSH BEFORE GOING TO BED
Brushing after dinner or before going to bed has two benefits:
- Healthy teeth
- Curbing the craving for dessert after dinner, hence cutting out calories developed out of sweets and confectionery.
THE BEFORE AND AFTER PHOTOSHOOT WITH SWAG!
The idea is to take a before the regime photo with a selfie front camera, which shall be a potential encouragement and booster for taking up the diet challenge and feel awesome after receiving the result of losing or burning the required calories.
Having an after phase photoshoot is equally important as to flaunt the body and motivate others to lose their calories as well.
Calories in the format of Liquid or Beverages are a strict No!
While performing the diet regime, one should try and avoid all kinds of synthetic and artificial drinks such as juices, tonic water or lemonades and alcoholic beverages as they contain preservatives and can only help in adding to the calories.
Keep skin-fit or skin-tight jeans on the hit list of the wardrobe.
This also boosts up the confidence to flaunt the body and make the conscience conscious of the calorie intake and to watch what to eat and what to avoid while performing the diet regime.
The idea is to keep a bottle of water with cucumbers and drink it throughout the day. It makes the body feel cool and hydrated.
The next step is to store or discard the leftovers of the meal in an airtight container and store it in the fridge.
The next pro tip is to get adequate sleep of eight hours. Also getting sound sleep is important such that the body functions appropriately.
A BALANCED DIET
Some of the snacking hacks can be-
If craving for wafers, then grabbing some boiled veggies; chocolate cravings can be replaced with curd or yoghurt.
This is very important to keep in mind and remember that a particular body shall be different from the other in terms of demography, heredity, lifestyle habits and many more such factors. So, one should concentrate on their body and honour it.


The Lapp family has been in the meat business for over 70 years. During the difficult depression years, Henry Lapp decided that he needed to supplement his meager farm income by selling fresh meat and produce at a local farmers market. He went by horse and wagon to deliver meat both on the Welsh Mountain and to the Coatesville, Pennsylvania area.
The second generation of Lapp family members then opened stores in West Chester at 5 Pointsville, Coatesville at Weaver's Farm Market, The Stone Barn at Sandy Hill and Lapp's Dutch Market at Penns Grove, New Jersey.
The current location was selected after past owners, the third generation, took over the Coatesville S. Clyde Weaver market stand and this is where they met the Hershey Family. They then opened a meat stand in the Hershey's Farm Market on Route 10 in Parkesburg. They were open for business at that location for 18 years before moving to our one and only current location in the West Sadsbury Commons sopping center next to Walmart in Parkesburg.
Today, the goal of the current owners is to supply our customers with fresh, quality products. We specialize in Choice corn-fed beef. Our pork products are Pennsylvania farm fresh as well as our chicken products. Both pork and chicken are hormone free.
We are known for our:
Fast and friendly service
Delicious take-out options
Quality on and off site
Homemade items such as: Pork or Beef BBQ, Meatballs, Stuffed Chicken Breasts, Chicken Cordon Bleu, Oven-Ready Meat loaf and Ham loaf, Hamburger, Sirloin and Turkey Patties.


The predominant crop is raspberry, which is grown using modern and highly productive technologies. We use virus-free planting material that is grown using “in vitro” technology. The varieties used allow picking berries from the end of June till frost.
Our company produces both fresh and frozen products.
We use a refrigeration system for freezing berries at the production site.
In 2018, a refrigeration system was built right on the plantation. Our important advantage is the reduction of the time from harvesting to berry processing, which allows us to achieve high-quality products.
Heroiv Bazaru Street, 3a,
Mon-Fri from 8 a.m. to 5 p.m
Sat, Sun - days off
Telephone: +38 (050) 334-03-80
Highway Kiev - Chop 135km,


The benefits of juicing are second to none, as natural fruit and vegetable juices are extracted from the produce to maximize consumption of these healthy foods. It’s virtually impossible to eat the right amount of vitamins and minerals naturally, so the best way to do it is through juicing. It’s also important to get the best juicing recipes available, in order to provide for a greater variety that will continue to excite your taste buds, all the while providing the necessary vitamins and minerals required for optimum health.
While many peoples believe that juicing has to do with fruits, incredible results can be had from juicing vegetables. Many of these juicing recipes can be either all fruits or vegetables, or a combination of both. Not only are they great drinks that are healthy for you, they are also extremely tasty and refreshing. There is no end to the produce that can be used to create these wonderful beverages to give your body everything necessary for a longer and healthier life, free of diseases.
Juicing for weight loss is also another benefit that comes with these incredible small appliances because they provide the individual the opportunity to give the body everything it needs in terms of vitamins and minerals, but without going over the top, with regards to calories. Moreover, juicing for weight loss keeps you from feeling sluggish, which is quite common among people who are dieting because they are missing out on essential nutrients. This way, you enjoy these great tasting beverages that will give you an energy boost every time, so you can feel up to exercising, to increase your chances of losing more weight, and healthily.
Drew Canole has done it again… This time with a great juicing book:
Juicing is all about being healthy, and as such, is highly recommended during weight loss, as is a good exercise routine. Weight loss cannot be successful or long lived without exercise, and combined with preparing nutritious juices, it can be a promising recipe. Again, it is important that the right juicing recipes are chosen, which means doing some research, and understanding what’s involved in developing your own recipes, or using those that are made by experienced juicers. They go far beyond the common ingredients, like carrots, tomatoes, strawberries, blueberries, apples, and the like.
Instead, they go on to include kale, spinach, ginger, lemon, parsley, celery, and a slew of other not-so-common ingredients, that many people might have never thought of including. A blend of all these juices can create drinks that can fend off numerous diseases and illnesses, such as aiding digestion, breast cancer and other cancers, reducing cholesterol levels, reducing the risk of getting Alzheimer’s disease, and so much more. The problem with diseases and chronic illnesses is that the majority of the population is just not eating the right foods. It seems as though people consume more meat and a greatly reduced amount of vegetables and fruits. There has to be a huge shift in order for the population to improve their chances of being healthier and living longer lives, which can come from juicing.


Not only does a site increase your online presence, but it also lets people visit your website and make orders.
They can look at your restaurant menus, check the price-range of meals, and get an idea of your overall restaurant atmosphere. Sadly, it’s not always easy to launch a restaurant website on your own.
The goal is to make your restaurant website the best it can be, and restaurantonlineorderingsystem.com is already a proven leader in this arena.
You should know that 89% of Internet users research restaurants online, and 62% of customers research online before dining out!
Do you what that means? It means you, as a restaurant owner, need a website, and a useful one, the best one. You want to project the right image to make people walk through the door, and your location played a big part in achieving that.
Having your restaurant website and online ordering system is alike; it’s the extension of your restaurant. It directs customers to you and grants them to find out more about you, and the best part is you get to control the content (something you can’t do on restaurant review websites).


Cocktail Mixes (non alch.)
Original Lime Margarita
Frozen Vodka Cran
Coke (Rum n Coke, Jack n Coke)
WINE SLUSHIES !!!
Our RAD "Private Label" Mixes
**All mixes are non alcoholic, so drinks can be made with or without alcohol**
**All mixes are concentrates & do require you to add water**
You can purchase RAD mix for $20.99 per batch, we will ship anywhere. (15% discount on full cases, [6 per case] and you are allowed to mix/match.)
White Chocolate Mocha
French Vanilla Latte
How many drinks do I get out of a batch?........(RAD mix is a private label made exclusively for us, using only the finest ingredients. )
Cocktail mixes yield 2.5-3.5 gallons once you add the alcohol. That is @ 50, 9-oz drinks per batch. RAD mixes are a VERY low 'water to mix' ratio (3:1), which makes the flavors the best available. Our most Popular is our Original Lime Margarita, (5:1), which yields @ 60, 9-oz drinks per batch. The Frozen Vodka Cran or Rum n' Coke/Jack n' Coke (4:1), yields @ 50, 9-oz drinks per batch.
Smoothies are a very high quality, 40% real fruit, based mix, and yield @ 22, 9-oz drinks per batch,
Slushies yield @ 80, 9-oz drinks, per batch.
Coffe/Frozen cappuccinos mixes have real coffee and yield @ 40, 9-oz drinks per batch.
Most of our competitors use a higher ratio mix such as 5:1 or 6:1 which will yield 50-70 drinks per batch. Just remember, the lower the ratio, the more real fruit and flavor in the mix, and the better the taste (like RAD's)!...I've been asked about the mix on a store shelf. Will they work? They are a pre-made, ready to use mix and you would need 5-8 bottles to yield the same as RAD's, (spending more money) and the taste is not at all comparable (very watered down), with little or no fruit. We can only guarantee RAD mix to freeze in RAD machines.
Real Fruit Smoothies
Wild Berry Berry


Paddy is the biggest crop of India. Rice is the staple food for 75% people of India. Paddy crop is about 200 million tonnes. It will generate 150 million tonnes of rice and 50 million tonnes of rice husk. To remove the rice husk from the paddy and to get the rice is really very simple technology. Previously people used to do by hand pounding. Then simple rice hullers were developed. Hand operated rice hullers also were developed. Any rice milling technology expert still can develop hand operated simple rice huller of 100kg per hour capacity. If human power is utilized, lakhs of people can get employment in preparing rice from paddy at local level i.e. in farms and villages itself. This is surest way of removing exploitation of big rice mills. But now a days there is aversion of utilizing human power. It is considered as drudgery. In fact it should be considered enjoyment to make your own rice from your own rice for your own consumption. This is true Swadeshi work. But if human power is not desired, mechanical power can be used to drive the rice the rice huller for hulling the rice locally. Aim should be that paddy must be processed into rice just in the farm or at least in the village. In no circumstances paddy should go out of village to big rice mills. In processing paddy into rice at the farm level, hurdle is of power only. Electricity is not available in every farm. Diesel engine will become very costly for processing paddy into rice. Now a days small rice hullers are not available. So there is acute need for development of small rice hullers, say 250kg to 500kg processing capacity per hour. It may require 5 to 10HP mechanical power. This much power can be produced at every farm by burning rice husk as fuel in the small boiler thus producing steam and running the 5 to 10 HP steam engine . Roughly 30% rice husk will be consumed in running the rice huller and 70% rice husk will remain surplus. If rice huller has a capacity of 500kg of paddy per hour, then 125 kg rice husk will be produced per hour. Out of this quantity, roughly 40kg of rice husk will be used in the boiler per hour to run the steam engine to drive the rice huller. So steam engine operated rice hullers will be highly viable for farmers, because farmers will be able to sell rice at higher prices than selling the paddy at very low price. One rice huller of 500kg capacity, working 8 hours in a day will process 4000kg of paddy i.e. 4 tonnes in a day. If working season id for 150 days, total processing in a season will be 6000 tonnes. So for processing entire crop of 200milion tonnes, roughly 3 lakh rice hullers will be required. In a present system of big rice mills, they exploit the farmers heavily. They give very low price of paddy to farmers. If total exploitation of centralized rice industry is Rs.5 per kg of paddy, total amount for India becomes 200 million tonnes x 1000 kg x Rs.5 = 1 million x million = 100000 crores . This is a huge money drained from farmers to rice mill owners and rice traders. To stop this exploitation, 3 lakh rice hullers must be developed and installed into villages. The cost of the rice huller may be around Rs.50000/-. Small boilers also can be manufactured in villages by blacksmiths and technicians. So complete power independent rice huller consisting of rice huller , steam engine and boiler will cost roughly 1.5 to 2 lakhs. This will be excellent family enterprise where all near by farmers can get their paddy processed into rice on custom milling basis so that no sales purchase activity will be there and farmers will be the owners of the rice. So they can sell their rice at the better prices. This way entire rice milling business must be fully decentralized into village scale rice hullers and present giant capacity rice mills must die their natural death.
Before the emergence of big rice mils, entire population used to eat unpolished rice everywhere. But big rice millers started polishing of rice for bad profit motive. Because they were knowing that by polishing process outer nutritious elements of rice kernels are removed. So nutrition has also gone and some weight has also gone. So polishing makes double disadvantage. Only for marketing purpose white attractive appearance of rice kernels was created. Now a days it has become wide spread and entire rice production is invariably polished and people have forgotten the beauty of unpolished rice. If this entire rice milling industry is decentralized at village scale, then again there is need to popularize to eat unpolished rice. Ethical traders of rice should make special efforts to popularize unpolished rice in cities. This is subject of mass awareness. The health department of governments also should help to create such awareness. But recent day governments are sold out to multinational companies and centralize big industries. So we can not expect anything from them. So enthusiastic village workers should take up this work of establishing rice hullers in villages and selling unpolished rice into cities by inculcating to the people that real rice is unpolished rice and polished rice is stuff less product. It is our misfortune that entire rice mill industry has been heavily centralized into a few hundred giant rice mills. Crores of our common people have to become victim of exploitation of big rice mills owners. This is the challenge for engineers, technicians and village workers to get rid our entire mass from such pitiful exploitation in the matter of basic food of rice. This is not a very big task. If engineers and technicians start working with full confidence for establishing rice hullers, only within 5 years miracles can be achieved. Technology of rice huller is not complicated at all. Those who jump into business of making tiny rice hullers and disseminating it into villages will earn fortunes.


It’s been a fun weekend! Unfortunately, today I’ve been ravaged by the allergy monster and have been snuffling and sniffling like crazy. Ugh. October and November are always tough for my allergies.
Last night Tim and I got all dolled up and went to a work event. I wasn’t feeling great, but we still enjoyed ourselves. (Although the food was terrible. The entrée was chicken stuffed with crab, and my shellfish allergy meant I got a plain chicken breast. Snooze.)
Today’s been a laundry day. I did do some cooking, though! We had walnut and rosemary oven fried chicken tenders, homemade mashed potatoes, and spinach salads for dinner.
The chicken was especially good. Rosemary isn’t my favorite spice of all time, but combined with the walnut and the panko it was very nutty and fresh tasting.
I also made my favorite wagon wheel taco pasta salad…with quinoa instead of pasta! It’s my first adventure with quinoa, but it seems like a pretty awesome little grain so I’m excited to incorporate it more in the future. I’m going to pack the salad in my lunch this week.
Anyway, I took Saturday and Sunday off CrossFit because my body’s been feeling pretty tired. I’m looking forward to getting back to the box bright and early tomorrow!
What are your favorite quinoa recipes?


Proper dental hygiene habits involve what you eat. The foods that you take determine a lot how your optimum oral health will be. There are foods that you ought to avoid so that you maintain your oral wellness and there are foods that you need to include in your diet for optimum oral health. Make the dentist your friend by maintaining regular dental visits.
Avoid Sugary Foods
The body may feel compelled to consume sugar at times. Avoid sweets to keep the damage to your teeth to a minimum so you don’t have to deal with tooth decay or even tooth loss. Consult the dentist for assistance in identifying sugars that are not harmful to your teeth, particularly those found in natural foods such as fruits. To maintain your dental health, choose sugar-free equivalents such as natural yogurt and sugar-free products.
Avoid Acidic Foods
Acid attacks our teeth, weakening the enamel and leaving them more vulnerable to harm. Enamel weakens when in exposure to acidic foods or drinks. The enamel is a protective layer that protects the dentin inside the teeth. When the dentin of a tooth is exposed, it produces sensitivity and pain. Protect your dental enamel by avoiding acidic foods and drinks. Foods that have acid that can damage our teeth include foods like soda, sports drinks, and citric fruits. Fruits such as lemon, oranges contain citric acid which can be harmful to our teeth. However, it is difficult to avoid acidic fruits since they have other nutritional value to our bodies. Consume these fruits during meals only to minimize the harm caused by the citric acid. The dentist will guide you on what foods to eat for healthy teeth.


Yes! I looooove coffee and everything to do with coffee. I love most forms of it and my very favourite is the Mocha! i had published the hot version of this recipe a while ago. Since is scorching at 40 C at Bangalore. It calls for something with lots and lots of ice in it with the deliciousness of my very favourite drink. The Icy Cold Mocha!
Also this is the 11th recipe in the 50 Shades of Summer recipes.
This particular mocha was so delicious that it was literally gone in 60 seconds! I just couldn’t stop drinking it.
Icy Cold Mocha
- Add all the ingredients into a tall glass and mix well
- If you think you need it’s too bitter, please add sugar to taste. I like my coffee without sugar.
- You could substitute the cocoa powder with chocolate syrup as well. Works equally well
Do let me know if you try it out 🙂 You can either leave a comment here or you could write to me on myfoodchakra[at]gmail.com. Don’t forget to follow the blog if you haven’t done it already 🙂


Dubai’s culinary scene is a vibrant mosaic of flavors, spices, and offerings from all over the world. Traditional Chinese cuisine is no other. From the fiery spices of Sichuan to the delicate artistry of dim sum, the city boasts a plethora of Chinese restaurants that promise an unforgettable culinary journey.
Whether you’re seeking an intimate Cantonese dinner, an exploration of Szechuan spices, or a taste of authentic dim sum, these Chinese eateries offer the best authentic Chinese cuisine.
12 Best Chinese Eateries in Dubai
Hakkasan, a Michelin-starred gem in Dubai, transcends the ordinary and delves into the extraordinary. With a history dating back to 2001, when it originated in London, Hakkasan has since become a global icon of Chinese culinary excellence.
The restaurant is renowned for its culinary innovations, including the signature Hakkasan smoked cocktails and modern interpretations of classic Cantonese dishes. Each dish is a masterful blend of traditional techniques and the finest ingredients.
Hakkasan’s commitment to perfection extends to its wine program, with a curated selection of over 400 wines from around the world, meticulously paired with their dishes.
It’s a place where culinary artistry meets an opulent ambiance, creating an immersive dining experience. Whether you’re enjoying their iconic Peking duck or exploring their extensive dim sum selection, Hakkasan offers a gastronomic journey that is nothing short of exceptional.
Address: The Palm-Atlantis The Palm, Dubai-Crescent Rd
Timings: Open all days: 6 pm–1 am
Phone: +971 4 426 0752
2. Long Yin
Long Yin is where tradition meets sophistication, offering a rich tapestry of Cantonese and Sichuan flavors. Chef George Chee, with over 30 years of culinary mastery, crafts harmonious dishes, bringing a burst of China to Dubai.
The menu at Long Yin boasts an array of tantalizing dishes, including the aromatic crispy duck and the visually stunning prawn wasabi. These dishes are prepared with meticulous attention to detail, resulting in flavors that are both comforting and exquisite.
The restaurant’s cozy atmosphere, adorned with traditional Chinese décor, provides the perfect backdrop for a memorable dining experience. Long Yin is the ideal destination for those seeking an authentic and delectable Chinese feast in Dubai.
Address: Le Meridien Dubai Hotel & Conference Centre, Airport Road Garhoud, Near International Airport
Timings: Open all days: 12–3 pm / 6–11 pm
Phone: +971 4 702 2455
3. Royal China
Royal China, a culinary institution that began in 1996, has evolved into a global phenomenon celebrated for its exceptional International cuisine and Chinese cuisine. With over 120 restaurants worldwide, it has set the gold standard for Chinese dining.
One of the jewels in the Royal China crown is its delectable dim sum, a testament to the restaurant’s dedication to quality and authenticity. Each dim sum creation is a work of art featuring the freshest ingredients to deliver mouthwatering Cantonese flavors.
But Royal China isn’t just about extraordinary food. The restaurant offers an inviting and charming ambiance with colorful décor and authentic Asian music, creating a warm and welcoming setting for memorable dining experiences.
Whether it’s a family gathering or a business lunch, Royal China stands as a synonym for good Cantonese food and value, with a touch of royalty.
Address: The Balcony, Precinct Building 4-4L2-011-DIFC
Timings: Open all days: 11:30 am–1 am
Phone: +971 4 354 5543
4. Maiden Shanghai
Maiden Shanghai is a culinary jewel recognized by Gault & Millau, located in the heart of Dubai. Helmed by award-winning Chef Luo Bing, it offers a blend of organic and MSG-free gourmet Chinese dishes, spanning Cantonese, Sichuan, Shanghai, and Beijing cuisines.
The restaurant is a visual and culinary spectacle, spread over three floors and boasting a stunning outdoor terrace.
The vibrant atmosphere, combined with the eclectic offerings, makes it a must-visit dining hotspot in Dubai, promising an unforgettable experience with every visit.
Address: No 1 Palm-Jumeirah Dubai
Timings: Monday–Tuesday: 7–11:15 pm
Wednesday–Thursday: 12:30–3:30 pm, 7–11:15 pm
Friday: 12:30–3:30 pm, 7 pm–12:15 am
Saturday: 1–4 pm, 7 pm–12:15 am
Sunday: 12:30–3:30 pm, 7–11:15 pm
Phone:+971 4 455 9989
5. Shang Palace
Shang Palace, an establishment steeped in tradition, introduces the art of Chinese cuisine to Dubai. With a legacy of over half a century, Shang Palace has perfected the craft of blending traditional tastes with modern techniques. This commitment to excellence has earned Shang Palace a place in the esteemed Michelin Guide Dubai for 2023.
The restaurant has been adorned with Michelin Stars in locations ranging from Hong Kong to Paris, underscoring its global recognition for culinary brilliance.
Each dish at Shang Palace is a masterpiece, capturing the essence of Peking, Cantonese, and Szechuan cuisine with unparalleled precision. Whether you’re indulging in their sumptuous dim sum, enjoying the tempting flavors of the sea, or savoring a traditional yum cha feast, Shang Palace ensures that every bite is a revelation.
Address: Shangri-La Hotel Dubai-Sheikh Zayed Rd
Timings: Open all days: 12–3 pm, 6–11 pm
Phone: +971 4 405 2760
6. Zheng He’s
Zheng He’s is a blend of tradition and modernity, offering contemporary Chinese cuisine with stunning waterside views of the Burj Al Arab Jumeirah. With 20 years of excellence, it brings vibrant flavors of Asia to your table.
The restaurant combines elegance with a touch of old-world charm, featuring an array of culinary delights like Dynasty’s Prawns, Steamed Seabass, Wok-Fried Black Pepper, and Australian Beef Tenderloin. Vegetarian options are equally sumptuous, with dishes like the flavorful Vegetarian Ma Po Tofu and Steamed Enoki Mushroom.
The restaurant’s interior is a harmonious blend of polished wood flooring, traditional Chinese decor, and red hanging lanterns. It’s a true embodiment of East-meets-West, where every meal is an artistic presentation.
Zheng He’s is a beloved institution in Dubai, where the cuisine is as inviting as the atmosphere, making it a must-visit for those seeking an authentic Chinese dining experience in Dubai.
Address: Jumeirah Mina A’ Salam, Madinat Jumeirah, Jumeira Road, Umm Suqeim 3
Timings: Open all days: 12:30–10:30 pm
Phone: +971 800 323232
7. The Pods
The Pods, located on Bluewater’s Island, is a culinary sanctuary offering unique Pan Asian dining with breathtaking views of the Dubai skyline.
The restaurant is a fusion of authenticity and innovation, featuring a myriad of flavors and ingredients inspired by diverse Asian cuisines.
From authentic Japanese sushi to miso-marinated black cod, every dish is a reimagined classic, promising a distinctive and private dining experience amidst the stunning views of the Arabian Gulf. The Pods is more than just a restaurant; it’s a culinary adventure waiting to be discovered.
Address: Bluewater Island, Near Bluewaters Marine Station
Timings: Monday–Thursday: 1 pm–1 am; Friday–Sunday: 1 pm–2 am
Phone: +971 4 453 8994
8. Chef Wong Restaurant
Chef Wong Restaurant offers a delightful fusion of Chinese and Asian flavors. With a name that evokes culinary mastery, Chef Wong delivers a tantalizing menu inspired by his extensive expertise.
From classics like Peking duck to innovative creations like truffle edamame dumplings, every dish is a testament to his culinary prowess. The restaurant’s elegant interior and intimate atmosphere make it an ideal choice for both romantic dinners and family gatherings.
Chef Wong’s commitment to using the finest ingredients ensures that each dish bursts with authentic flavors.
Address: 17 12 Street, Deira, Al Rigga
Timings: Open all days: 10 am–1 am
Phone: +971 56 760 1343
Hutong, with its high-quality delicacies and Silk Road-inspired interiors, stands as a global favorite, offering a unique and unforgettable dining experience in Dubai.
The restaurant is a celebration of Northern Chinese cuisine, with its award-winning dishes, creative cocktails, and lively atmosphere. This restaurant combines fiery flavors, bold spices, and breathtaking views of the city. Hutong’s menu boasts signature dishes such as Red Lantern Soft-Shell Crab, Red Star Noodles, and the iconic Drunken Chicken.
The dining experience here is an exploration of taste and artistry, with each dish meticulously prepared and presented. The restaurant’s interiors exude a contemporary yet authentic Chinese ambiance, with red lanterns and rustic wooden screens.
For those who crave the bold and intense flavors of Northern Chinese cuisine, Hutong in Dubai is an unbeatable choice.
Address: Ground Floor DIFC, Gate Building 6, Al Sukook Street, Trade Centre
Timings: Open all days: 12 pm–12:45 am
Phone: +971 4 220 0868
10. The China Club
The China Club, located in Radisson Blu Hotel, Dubai Deira Creek, pays homage to traditional Chinese dining. It’s a place where heritage and culinary artistry blend seamlessly.
The menu showcases a rich tapestry of flavors, from delicate dim sum to sumptuous Peking duck. Chef’s specialties like the Wok-Fried Black Angus Beef and Honey-Glazed Barbecued Chicken are a testament to the culinary expertise at The China Club.
The restaurant’s traditional Chinese décor, complete with authentic furniture and artifacts, creates an immersive atmosphere.
Address: Radisson Blu Hotel, Dubai Deira Creek, Baniyas Rd
Timings: Open all days: 12:30 pm–4 pm, 7–11 pm
Phone: +971 4 205 7033
11. Tàn Chá
Tàn Chá, a blend of Dubai opulence and downtown Hong Kong vibes, offers a cross-cultural dining experience with a modern take on authentic Chinese cuisine.
The restaurant, spread over two floors, overlooks the vibrant Business Bay, offering panoramic views along with a stylish ambiance. Every dish, from Honey Nut Beef Cubes to delicious Dim Sum, is a culinary masterpiece, promising a gastronomic journey through China’s culinary traditions.
Tàn Chá is more than just a restaurant; it’s a culinary experience wrapped in style and flavor.
Address: JW Marriott Marquis Hotel, Business Bay
Timings: Open all days: 12–3 pm, 7 pm–3 am
Phone: +971 56 681 8881
12. The Noodle House
The Noodle House, with multiple branches across Dubai, is a beloved destination for those who crave the simplicity and soul-warming flavors of Asian street food. It’s a casual and vibrant eatery that serves an array of noodles, stir-fries, and more. The menu allows diners to customize their dishes, choosing from a variety of ingredients and flavors.
Whether you prefer pad Thai, laksa, or wok-fried noodles, The Noodle House delivers authentic tastes with a contemporary twist. The restaurant’s bustling atmosphere and open kitchen create an engaging dining experience, perfect for families and friends.
For a quick and satisfying taste of Asia in Dubai, The Noodle House is the go-to choice.
Address: 10 – 2 Palm Jumeirah Road, The Palm Jumeirah
Timings: Monday–Thursday: 10 am–10 pm
Friday–Sunday: 10 am–12 am
Phone: +971 4 570 6051
Dubai offers a diverse array of Chinese restaurants that cater to every palate, from the traditional to the innovative. Whether you’re in the mood for the fiery flavors of Sichuan cuisine, the delicate artistry of dim sum, or the simplicity of Asian street food, these dining establishments promise a memorable culinary journey.
The blending of authentic flavors, exquisite presentation, and inviting atmospheres make these restaurants stand out in the vibrant food scene of Dubai.
Frequently Asked Questions
More Queries Listed Here…
Which restaurant offers the best dim sum in Dubai?
Royal China is famed for its delectable Dim Sum and Hong Kong dishes, making it a prime choice for dim sum lovers.
I am a vegetarian; which restaurant has the best Asian vegetarian options?
The Noodle House offers a variety of vegetarian options, combining healthiness with rich Southeast Asian flavors, making it a perfect spot for vegans.
Where can I find authentic Sichuan cuisine in Dubai?
Hutong, located in DIFC, is renowned for its authentic Sichuan and Northern Chinese cuisine.


Last September was my beloved Quarterhorse’s 21st birthday, it was also our 10 year anniversary together. So, me being the big softy that I am, thought it was the perfect opportunity to bake a horse friendly birthday cake to celebrate!
Please note: This cake is pretty high in sugar. If your beloved equine is prone to laminitis, I would not recommend letting them demolish this entire cake in one sitting – treat it as an occasional tasty snack (this recipe is ‘long life’, it will keep for around 2 weeks) and a great photo opportunity (see below!)
What you’ll need:
- 4 cups of rolled oats – you can pick these up from the supermarket in smaller bags than available at the feed store, and it’s more affordable!
- 1 cup of molasses
- 2 apples
- 1 carrot
How to make it happen:
- Find a cake tin- any shape or size. Grease the cake tin so the cake will slide out easily after baking. Pre-heat oven at 180 degrees Celsius.
- Mix up the oats with the molasses in a big bowl with a wooden spoon until the molasses has coated the oats, and you’ve created a paste like consistency.
- Grate your apples into the mixture, and mix them well.
- Spoon out the into your pre-prepared cake tin, bake for 10 minutes. Be sure to keep an eye on your special pony cake, your aim is to crisp up the outer oats so they are golden, not to burn them.
- Once you’ve removed the cake from the oven, let it sit for 5 minutes. While you wait for it to cool slightly, grate your carrot.
- When the cake has cooled down slightly, sprinkle the grated carrot over the cake to garnish.
If you’re feeling creative, decorate your cake with other special treats your pony loves, any way you like!
This is my finished product – as you can see, Gus was super interested in it! I also added a few multicoloured sprinkles to mine. Remember if you’re going to light candles and sing happy birthday like I did, it is important to check out any fire restrictions for your location on that day!


At an early age, my mother and grandmother had me in the kitchen cooking with them which spurred my interest in cooking at an early age. As with any normal person, you have to find your path through life. For some reason I always found my way back to something culinary. So about 13 years ago, I decided to follow that path and attended Ivy Tech Community college for Dietary Management. As a Dietary manager I managed many dietary departments, healthcare facilities and numerous school districts. One I decided I was tired of making a name for other people; I was determined to go into business for myself. J&J Taste of Home Catering Service & food truck was born. We pride ourselves on giving you great tasting food and quality service at an affordable price.
Need catering for your next event? Your corporate luncheon, wedding, banquet, expo, party, family gathering? Regardless of the size of your catering needs we are here to service your next event, gathering, business luncheon or small family pow wow. J&J a Taste of Catering Service will prepare delicious homemade meals from the freshest ingredients and deliver them to your location. Give us a call or complete our catering questionnaire and let us know about your next event.


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|Why Eat Organically Grown Food?
Just as we are what we eat, fruits and vegetables are what they eat, too. Food labeled "organic" is grown without artificial pesticides, herbicides, and fertilizer. Organic farmers use compost (which is "all natural") and "green" fertilizer to provide nourishment to their crops. Cattle and other livestock raised organically receive neither antibiotics nor growth hormones, and eat feed that is itself raised and harvested on organic farms.
In part because they are locally grown, organic fruits and vegetables contain higher levels of antioxidants than produce grown via other methods. Antioxidants are powerful, health-promoting biochemicals that help prevent a wide variety of diseases, including inflammatory diseases and cancer. Organically grown food not only tastes better but is actually good for you, which of course is what we want our food to be.
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At Vic Graham Ltd we supply our specially sourced potatoes and freshly prepared PG chips to fish & chip shops, pubs, restaurants and catering businesses across the North West.
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The restaurant marketing strategy cannot be separated from the part of a restaurant business. Marketing is a process used to determine which products or services are attractive to customers by using sales, communication, and business development strategies.
When running a restaurant marketing, these three aspects need to be kept strong and available including food and drink, service, and restaurant atmosphere.
Whereas in the formula and its implementation in order to be successful and as expected, a good restaurant marketing strategy, promotion program, and more value will be needed.
If you plan to take advantage of digital marketing such as email marketing for restaurants, you must keep up-to-date on the best practices and strategies. And also continue to develop solid strategies from time to time for restaurant email marketing strategies.
So, what is the recipe for success when it comes to email marketing for restaurants? Most chefs don’t like to share their recipes, but this one is too good not to share. According to Emma, there are a few tips for increasing restaurant sales with email marketing:
- Collect a list of strong contacts.
The first thing you …Read More


Chef's Contest is a project of CODA Restaurant and Terasa U Zlate studne - both of these luxury restaurants are ranked among the best what the gastronomic map of fine dining in Prague has to offer.
Both Executive Chefs - David Sasek (CODA) and Pavel Sapik (Terasa U Zlate studne) with their teams are masters in their field and they have prepared an amazing menu with special wine pairing which you can taste only for the duration of this unique culinary project - from15th of January till July 31st 2020.
Chef's Contest has only one goal: to give you the opportunity to try the best of the best for a great amount of money spent. This event happens only once a year and you should not miss it.
Do yourselves or your loved ones a treat and buy the Gift voucher and make sure to reserve your seats by the table soon - and if you choose to visit both restaurants during this contest you will qualify for a draw and be able to win amazing prices !


I’ve been eating a ton of junk lately and after this weekend, it was enough. I decided to try something new I’ve been seeing a lot of on Pinterest. They are called Buddha Bowls. They are vegan bowls layered and adorned with whole grains, veggies, fruits, and plant proteins. I’ve seen other forms of the bowls where they include meats and other non-dairy delicacies but they were originally created to be vegan. Think like a burrito bowl but vegan.
What I like about it is that it’s super easy to make and pretty f****g good. Here’s the recipe I used for my first Buddha Bowl.
- 1 zucchini
- 1/2 tomato
- 1 cup of spinach
- A bunch of green onions
- 1 1/2 cups of brown rice
- Pinch of salt
- 1 tablespoon of olive oil
- 1 avocado
1. I started by cooking the brown rice (1 cup of rice = 2 cups of water).
2. While the rice cooked, I started cutting up all the veggies.
3. When the rice was close to finish (like 30-35 minutes after I started cooking it), I poured a tablespoon of olive oil onto another pan under medium heat. I added the veggies (except the green onions). I mixed the veggies around and let them cook for about 6 minutes.
4. Once they were sauteed and cooked, I poured 1/2 cup of rice into a bowl and added the veggies on top. I garnished the bowl with some green onions, avocado and poured a liberal amount of Sriracha on top.
Ta-da! The finished product was good and I felt so healthy for eating it. I’ll definitely be incorporating this into my weekly routine from now on.
Have you tried making a Buddha Bowl? What are you favorite recipes?


Juego Ruleta Gratis: Welcome to the Casino’s Kitchen
Juego Ruleta is a restaurant chain that specializes in making food items similar to those of the famous Mexican cuisine. The company was started in 1982 by Jose Ruetgey, who came up with the idea to serve foods from Mexico in a Spanish-inspired design. The unique designs were originally created for celebrations in honor of the first “Caribbeans Festival in Los Angeles.” Eventually, the Juego brand has grown significantly and is offered in over 50 countries. Juego is known for its creativity and bold colors, which have earned 솔레 어 스튜디오 it the reputation as one of the most popular restaurants in the world.
There are three restaurants located in Mexico City. They will are located in Zona Romantica, near the plaza within Costera Los Reyes; in Plaza Mayor, near the ciudad at Costera Miguel Aleman; and within Granada, next to be able to the Royal Structure. In all these kinds of locations, you will certainly find the traditional tragamonedas lnae, lengthy periods of enchiladas con chico, and other authentic Mexican dishes well prepared by chefs who have been qualified and experienced in preparing these unique dishes. The 3 restaurants offer numerous specialties that can meet any taste or even type of meals. The Juego Ruleta and Granada Dining places also offer the wide range associated with delicacies, such as chicken entrees, seafood, enchiladas (pork or beef), fresh seafood, and pastas.
An average food at Juego Ruleta is a conventional Mexican meal associated with paella, which will be simply rice or even pasta cooked on a large throw iron plate. Typically the plate has layers of delicately prepared vegetables, meats, fresh fruits, cheeses, and gravies. Usually served together with steamed white rice or black, the particular dish is dished up along with breads. The de La cual Pasa Restaurant, on Calle La Garganta inside the Plaza Gran, supplies a delicious chicken breast entre called enchilada, the industry delicacy within itself. The no meio de is prepared by frying chicken pieces within oil until these people are light dark brown. Then the meat is sauteed slowly and gradually in butter in addition to herbs.
Another popular delicacy at Juego Ruleta is enchilada, or pork ham, which may be prepared in a amount of ways, nevertheless usually involves burning and then baking tender chunks regarding pork in a new skillet, sometimes even using a slotted blade. Other dishes include enchilada de Ingenuo, filling enchilada soups that features chicken and onion or perhaps garlic; and enchilada, a soup featuring black beans, fish, vegetables, and pig or beef. Some other popular delicacies contain served as snacks are corn or even cheese and salsa.
Juegos de casino are usually similar to additional Mexican snacks for the reason that they are dished up either with snacks or along with some type of dip. While the chips are usually offered with a soda pop, sometimes bottled drinking water too, the the majority of common dipping choices include fresh lime juice (or if you have to lemon juice), chopped tomatoes in addition to cilantro, and a bit of sour lotion or salsa. Typically the variety of scoops available at Intriga Ruleta makes this restaurant a wonderful area for a broad range of guests. One of the particular most popular selections for those enjoying a new snack is the particular so-called blue chips. Blue chips are usually made with refried beans, salsa, parmesan cheese, and sour ointment or salsa.
It is usually possible to like a full meal from Juego Ruleta without having breaking the bank, but the full service is definitely a good way to experience authentic South america at its finest. First of all, there is usually the traditional breakfast of hueco (rices) and a actual (fried plantain) which usually can be dished up as an open-faced sandwich or on a tortilla. A new serving of the so-called blue chips could complete the most common breakfast time menu at Distraccion Ruleta. Within the afternoon, it is feasible to have a tasty lunch selection that will includes quesadillas, green salads, and other healthful choices such because vegetable enchiladas and tacos. During the night, a new few special supper selections, including authentic fish dishes and some of the restaurant’s famous desserts may end your stay at the casino.
The judge menu is simply as diverse as their many different choices regarding food. One may start out using the traditional breakfast regarding hues, quesadillas, plus salads, but for true anglers, that might be wise to venture away coming from the table and into the casino’s pool area for a full view of the action. The on line casino offers so-called Pase Sinatra specials, starting from prime rib to be able to scrumptious pasta and seafood platters. One could also try typically the casino’s signature drinks, made from fl?schchen and lime juices, that are infused with scents coming from different parts of Mexico and combined with fruits like passion fruit plus lemon. There are also several different bottled drinking water selections that Juego Ruleta provides with regard to its customers.
In conclusion, that would be sensible to mention that Intriga Ruleta is not your own typical Mexican restaurant. They serve almost everything from the best American cuts regarding meat to green salads and other special treats from around typically the globe. What you will find from Juego Ruleta is usually a full-fledged restaurant that caters to all kinds of palettes. As a result, when you plan a visit to Mexico, do not pass above this delightful Philippine resort just due to the fact you are planning on only a quickly food meal. Distraccion Ruleta is some thing different; it will be a fine dining experience from start to end.