AHMEDABAD, India — The raid came just after sunset. Plainclothes municipal workers swarmed into the busy neighborhood, seizing contraband. The dealers ran or watched helplessly as the authorities took their illicit goods.
And with that, the government had conducted a successful crackdown on eggs.
Not just the eggs themselves, though city officials had confiscated hundreds of trays of those, too. The authorities grabbed everything — gas canisters, bread, vegetables, plates, glasses, stools — that one might need to run a food cart to sell eggs scrambled, fried or wrapped in a fragrant breading. On the curb, only broken shells remained.
The food-cart operators who got away counted themselves lucky to have escaped.
“We found out that the truck was approaching our location,” said Virendra Ram Chandra Singh, who added that he could prepare eggs 156 ways. “We ran home with our carts, pushing hard and fast.”
The place of the humble egg in the street food culture of Gujarat, a state in western India where people take their snacks seriously, has become the latest flash point in the growing role of religion in everyday life. Under Prime Minister Narendra Modi, who has a Hindu nationalist base, the national government has taken steps in recent years to promote the religion and to sideline Muslims and other groups.
Emboldened local governments have followed suit, enacting rules in some places that adhere closely to Hindu doctrine. That is especially true in Gujarat, which Mr. Modi led for 13 years before becoming prime minister and which is often seen as a laboratory for pushing policies to reshape India along his Hindu nationalist vision. Those include tightening a ban on alcohol and adding protections against the slaughter of cattle, which many Hindus consider sacred.
But even devout Hindus don’t always agree among themselves what practices the faithful should follow, a conflict that also raises issues of income and class. Hence the bitter disagreement over eggs.
Many Hindus are vegetarian, particularly among the elite within India’s traditional caste system, and some of them consider eggs to be meat products.
Citing complaints from Hindus as well as health concerns, local officials in Ahmedabad, Gujarat’s largest city, and at least four other cities in mid-November banned the sale and display of meat, fish and eggs on the street. As the mayor of one city, Rajkot, told the local news media: “Carts with nonvegetarian food can be seen everywhere in the city. The religious sentiments of the people are hurt by this.”
The local authorities weren’t expecting the backlash. In recent days, facing a lawsuit and protests, officials in Ahmedabad relented and allowed sales of previously forbidden food to resume for now, though the dispute is being considered by the courts. They did not respond to requests for comment.
Top leaders with Mr. Modi’s Bharatiya Janata Party, which dominates politics in Gujarat, deflected blame to local officials. “Some people eat vegetarian food,” the state’s chief minister, Bhupendra Patel, told local media. “Some people eat nonvegetarian food. The B.J.P. government does not have any problem with it.”
India has no shortage of feelings about food. Practices vary widely by region and by caste. In the northeastern state of Assam, Hindus tuck into fish tenga curry, a sour and savory treat tempered with tomatoes and elephant apples. In the southern state of Kerala, the appeal of a chicken roast — tender pieces of meat marinated in curd and red chili powder — crosses religious and social lines.
With Hindu nationalism on the rise, food has drawn more headlines. Hundreds of people lost their jobs when one of the B.J.P.-led states in northern India began shutting down slaughterhouses. Muslims accused of slaughtering cows have been lynched by mobs. In the southern state of Karnataka, one Hindu leader has vowed to protest a plan by some local officials to provide eggs for school lunches.
Those beliefs can run counter to India’s economic goals and changing social mores. Consumption of eggs in India has grown substantially in recent years as more families have entered the middle class. They now eat 81 per person per year on average. (Americans average more than twice that.)
The central government hopes eggs will become a growing source of protein. Higher egg consumption could help the country’s troubled farm sector. Government forecasters have called for increased chicken and egg consumption, enough to double farmers’ income and prevent child malnutrition.
India’s egg producers have pushed hard to win over a new generation. In a commercial for egg growers, the nutritional impact of eggs settles a dispute between Sunil Gavaskar, Rahul Dravid and Kapil Dev, three legendary Indian cricketers.
The anti-egg campaign amounts to a pushback by conservative Hindus, particularly among the upper caste, who believe that consuming them isn’t conducive to spiritual progress.
“They want people to believe that vegetarian food is the civilized food,” said Ghanshyam Shah, a retired professor of political sociology living in Ahmedabad. “That is part of their old culture.”
Gujarat officials, he said, “have an agenda to make their state a Hindu first state” by dictating a unified cultural and value system.
The ban on eggs certainly had its fans.
Naresh Kansara, an official at a large Hindu temple in Ahmedabad, said that it was wrong to sell nonvegetarian food nearby. “Why don’t they eat at a hotel, away from public view?” he said. “Why so openly?”
Still, the egg ban caused an uproar. The confiscation of carts in November galvanized street vendors, who began protesting outside government offices.
Mr. Singh, the Ahmedabad food cart operator who escaped the November crackdown, migrated from poorer Bihar State in the 1990s during a period of economic liberation. Bit by bit, he built a name for himself on the versatility of his eggs.
Mr. Singh boasts about the egg dishes his customers love the most. There is the John Paratha, a three-egg omelet topped with bread crumbs to make it crispy and stuffed with mayonnaise, cheese, onion, tomato and coriander salad that is rolled up inside a soft Indian bread. Nargis, a dish named after a famous Bollywood actress from the 1960s, is made of a mince of boiled eggs, softened with cream and served with buns and chapatis. The mahi roll masala is a three-egg omelet with cheese, onions, tomatoes and green chilies.
He set up the cart across from a sprawling public park that attracted families and students. Demand led him to hire four employees.
The president of the street vendors’ association in Gujarat, Rakesh Maheriya, said mostly Hindu vendors and customers were being punished. Many vendors are from the lower castes, a large voting bloc, and many Hindu customers were incensed as well.
Dhara Patel, a 20-year-old engineering student who consumed her favorite dish, minced eggs, a few times a week in the roadside stalls near her college, said the meal was her only source of protein.
“Why does the government have a problem if we want to eat eggs?” she said. “It’s also about the livelihoods of those street vendors.”
Though the local government now says coercive action won’t be taken against egg sellers, municipal officials have yet to rescind their ban formally. Vendors said they had been given assurances that they could come back.
Still, along the lakeside road where they once sold their eggs, the number of food carts has dwindled, a sign to them that the egg crackdown is far from over.
“Who knows how long we will be allowed to be here?” Mr. Singh said. “They can do anything, anytime.”


U-Pick Pumpkin Patches and Pick your own Pumpkin Farms
The beauty and bounty of autumn in the Finger Lakes is something to be celebrated. The mums are everywhere, the fall air is crisp and cool, the sky is blue and clear, and the color of the leaves is spectacular. It’s harvest season and time for the annual trip to the U-pick pumpkin patch to pick your own pumpkins and gourds, drink some apple cider, take a tractor ride, and maybe find your way through a corn maze.
Wickham’s Pick’n Patch and Corn Maze – Stanley, NY
- 2205 Routes 5 & 20 – Stanley NY
- OPEN DAILY 10am – 6pm
- Wickham’s Pick’n Patch and Corn Maze in Stanley, NY has a big selection of pumpkins of all sizes for pumpkin picking. Attractions include Barnyard Bouncer, Corn Maze, Train Rides, Firetruck Fun House, Corn Cannon, Hay Ride, Barnyard Animals, Wooden Maze, Corn Tunnel, Pumpkin House
- Wickham’s Pick n Patch has all sorts of Fall decor, including mums, decorative and corn stalks, gourds and squash, painted pumpkins, straw bales and lots more!
Schlenker Farm Market
- 8424 Routes 5 & 20, Bloomfield, NY
- U-pick pumpkin farm, pre-picked pumpkin patch, kiddie (mini) corn maze
Meadeville Farm Pumpkin Patch
- Farm: 864 Gravel Rd, Seneca Falls, NY
- Stand: 1911 Auburn Rd, Seneca Falls, NY
- U-pick pumpkin farm, pre-picked pumpkin patch, over 50 varieties of pumpkins in almost every color imaginable, specialty pumpkins and gourds, petting zoo, Freshly baked pumpkin items daily including pumpkin cheesecake swirl brownies, pumpkin cupcakes and pumpkin shaped sugar cookies!
- 6850 Pressler Road, Naples, NY
- U-pick pumpkin farm, Grapes.
Burnap Fruit Farm
- 7109 Lake Road, Sodus, NY
- pumpkins, mums,apples,corn maze, Kids Play Land Train, sand boxes and toy area, chickens and goats,
G and S Orchards
- 825 Atlantic Avenue ( Route 286), Walworth, NY
- Pick your own pumpkins or stop by the stand for already picked pumpkins, mini-pumpkins and decorative gourds, Already Picked Fruits & Veggies Available at Farm Stand,
- 6895 Lake Avenue, Williamson, NY
- Upick Apples, Hayrides, Fresh Cider, Cider Donuts, Dumplings, Homemade Pies and Embark Craft Ciderworks Taproom featuring Hard Cider tastings and bottle sales.
Long Acre Farms
- 1342 Eddy Road, Macedon, NY
- Pumpkins, Mazes, Hayrides, Food and more. Open every weekend in the fall. New York’s Original Amazing Maize Maze and Animal Tracks Maze. Moonlight mazes.
The Apple Shed
- 3391 Fairville Maple Ridge Road, Newark, NY
- Farmyard Friends including goats, sheep, chickens, ducks, and a bunny, playground and our famous Corn Slide, Haunted Barn (weekends in October), weekend hayrides,


Power Your Lunch Hour at Wollongong Central
Whether you’re powering away at the office, or locked in full-on study mode, chances are you’re thinking ahead to lunch. It’s nothing to be ashamed of. A good lunch hour, preferably one that’s spent away from your desk, is your time to zone out while rebooting your creativity and productivity levels. It’s essential what you eat for lunch is both nutritious and delicious. But going off your usual packed lunch menu requires planning. And what about those days where you need a flavour kick to offset a stressful morning? Here’s how to explore some variety, be spontaneous, and spice up your lunch hour at Wollongong Central.


No dish is complete with some sliced avocado (or aguacate). Whether it is sliced to top your dish, or mashed with salt, pepper, and lime juice to make guacamole, you can never go wrong with avocado.
Made in the U.S.A.
Sticker Size: 3x2.2 in
Material: Thick, Premium Vinyl
This sticker is waterproof, scratch-proof, and weatherproof!
Great Stocking Stuffer! Great quality and detail!
I use it to help tell the olive oil apart from the avocado oil, but it’s also fun and visually appealing. Thanks!
Amazing quality sticker! Obsessed!


Simple yet sophisticated, that is the first thing you will discover when you will open the box. It is the prelude of your tarte.
This is the essence of our tartes. Soft, smooth and full of flavour: the cream will melt in your mouth, feeling like a caress for your taste buds.
Although most pastry shops in town are using mass manufactured frozen crunchy base, we decided to make our own ones... Fresh from the oven, they taste like heaven... The crunch is way more than just the base of the tartes, its buttery taste is an essential part of the product.
This is where all the character and the freshness of your tarte really lies.
Soft and yet full of flavour, the layer of sponge cake is the beating heart of your tarte.


This page is for me. That's right. I'm putting the recipes for each of the pies I've learned to bake right here on my web site, so I know where to find them the next time I need them. It also makes them easier to share.
Most of these are adaptations of recipes I've seen elsewhere. For pies though, I prefer less suger. So after looking at several recipes for each kind of pie, I tried variations with less sugar, once even forgetting the sugar altogether - not recommended.
So here are the recipes for several of my favorite pies:


No Animal By-Products • No Honey • Cholesterol Free
Vegetable terrine with tofu and soy milk.
Pairing:A light-bodied dry white wine with a crisp & refreshing taste or a light-bodied red wine with fruity notes.
Serving:Remove plastic film from package. Enjoy terrine from the container or unmolded. Close and then refrigerate.
Retail Nutritional Information:
Green Beans, Spinach, Red Peppers, Tofu, Peas, Carrots, Corn Oil, Cauliflower, Olives, Maple Syrup, Salt, Onions, Pea Starch, Carrageenan, Lemon Powder, Spinach Powder, Spices, White Pepper, Beta Carotene. Contains: Soy. Product may contain occasional pits.
View Bulk Nutritional Information


Provided by Bar Louie
Bar Louie is kicking off the summer strong with new fun flavors and fare!
The Original Gastrobar™ has added a plethora of new food and drink items to its core menu of elevated fare and handcrafted martinis and cocktails. Starting today, guests nationwide can enjoy the following drink items that include original Bar Louie creations, celebrity cocktail collaborations and reimagined takes on classic drinks:
- Method to the Madness Mule – A collaboration with Dos Hombres Mezcal, founded by Breaking Bad costars Aaron Paul and Bryan Cranston, available at most locations
- Hellacious Mango Margarita – A margarita featuring Bar Louie’s Hotter Than Hellion hot sauce
- Porch Pounder – Cocktail with Knob Creek Bourbon and fresh brewed iced tea
- Spa Water – Ranch water reformed with blanco tequila and refreshing cucumber
- Second Wind – Bar Louie’s take on the espresso martini
- Island Hopper – Made with orange, guava, passion fruit and sparkling water, part of the Sober A.F. drink items
- Liquid Death Mountain Water — Served still or sparkling
- Aperol Spritz
- Peanut Butter & Jelly Twisted Mule
- Them Apples Martini
“We’re thrilled to add so many amazing new items to our menu,” said Bar Louie Director of Marketing Kayla Dillon. “Our culinary team is always looking to elevate the Gastrobar experience, and the summer is the perfect time to hit your local Bar Louie and try all the new food and drink we have to offer. We can’t wait to see everyone come in and give it all a taste!”
In addition to its enhanced lineup of one-of-a-kind cocktails and martinis, Bar Louie integrated fresh food items that pair perfectly with the Gastrobar’s new and existing drink items. The Roasted Veggie Flatbread and Tropical Loaded Donut Holes can be enjoyed at any time of day.
But the biggest new addition is an old favorite because the That’s My Jam Burger is here to stay! That’s right, the limited-time fan favorite is back on the menu as a permanent staple in the craft burger section. And the burger is better than ever, joined by its newest sidekick — Titan Tots.
The tasty new taters are a unique addition to every Bar Louie location’s locally inspired menu. Depending on the region of your local Gastrobar, there is a twist on the Titan Tots that reflects your community. There are four kinds of Titan Tots — Korean BBQ, Low Country, Smokehouse and TXMX. For example, Texas Bar Louie guests can savor the Smokehouse Titan Tots, made with beef brisket, jalapeños and BBQ sauce, while Floridian Bar Louie fans enjoy the Low Country Titan Tots, made with shrimp, andouille sausage and malt vinegar aioli.
Where applicable, these new food and drink items will be part of Bar Louie’s Happy Hour, which occurs every Monday through Friday from 4:00 to 7:00 p.m. Pricing and participation may vary. For more information, visit barlouie.com. You’ll find Bar Louie locally in Gainesville and Woodbridge.


Coppice Catering is a locally based outside catering company, founded in 2000 by Melanie Ellis. We provide freshly prepared home made food, using local produce where possible. You will find some ideas under the menu section, but as each venue and occasion is unique, we are always flexible and open to suggestions, perhaps incorporating a favourite dish of yours.
If you need staff, our experienced, friendly team are available.
We can cater from small intimate parties to larger functions, up to say 300 guests. In addition, Coppice Catering are preferred caterers at South Mill Arts (formerly Rhodes) in Bishop’s Stortford and also St Barnabas Centre, Thorley.
For corporate customers, we offer lunches on a lay-and-leave basis.
We would love to hear from you, so if you think we can be of any assistance, please do not hesitate to contact us on either telephone number.


What You Learn With the Program
As mentioned earlier, the Red Detox Smoothie Factor a highly-rated body detoxifying program that seeks to help you cleanse any form of unpleasant toxins from your body. Additionally, the program is dedicated to showing you the right foods to consume as well as the ones to avoid. For example, you will understand the need to let go various foods such as refined carbohydrates and instead replace them with harder to digest foods that take more time to get absorbed in the body. This way, it becomes easier for you to lower your calorie intake in a healthy way. Additionally, the program emphasizes that you eat more natural foods that contain low-sugar content and healthier natural fats.
With this program, you will learn how to minimize the amount of chemical preservatives you might be consuming in your diet. For example, you will need to eat more foods that contain natural fatty acids and other components such as omega 3 and omega 6 oils.
It is also in this program that you’ll learn techniques for reducing food cravings and slowing down metabolism. This will be key to helping you achieve your weight loss goals while also making you sharper and more energetic.


Looking for a delicious and affordable breakfast, lunch or dinner, while enjoying the historical city of Maastricht? We’ve selected our favourite restaurants for you, where you can get up to 20% discount by showing your easyHotel roomkey!
Choose one of the restaurants below and get the route from the hotel by clicking on one of them. In the overview below you may read more about the different places and their products.
One of the oldest craft beer breweries in the Netherlands, and birthplace of the famous ‘Wyckse Witte’. The Maltezer Brewery recently reopened its doors to restore their most iconic beer of Maastricht to its former glory. They made their beer recipe with the help of locals who remembered how ‘Maltezer’ beer tasted back in the day, so they could stay as close to their original recipe and taste as possible.
The Maltezer Brouwerij is situated on the banks of the river Maas, directly next to the Sint Servaas bridge, so we’re sure that you’ve seen this brewery if you have ever visited Maastricht before. Our easyHotel guests can enjoy a lunch existing out of a bruschetta, soup of the day, bread with croquettes and a homemade craft ‘Maltezer ridder’ beer for only €11.50.
At DARQ they passionately care about two things: excellent coffee and amazing chocolate. All of DARQ’s chocolate is homemade in the atelier of chocolatier Ralph Hagen, and this dedication you really taste in their chocolate. If you love chocolate as much as our easyHotel team does, a visit to Maastricht is not complete without tasting some of the creations made at DARQ!
Our guests can enjoy a healthy breakfast with homemade granola and yoghurt, bread with butter and an egg, freshly pressed orange juice and a cup of the best coffee you’ll ever taste. This good way to start your day comes for the price of only ten euro!
Located in the ‘Stationsstraat’ of the bustling neighbourhood Wyck, you may find one of the most authentic establishments of Maastricht, ‘De Poshoorn’. It has always been a place where locals gather to drink the best local craft beers, to enjoy a hearty breakfast, or to reunite with friends over a tasteful lunch, with some of the best known local dishes of Maastricht.
De Poshoorn is ten minutes away from our hotel, just across the river and embedded in one of the most lively streets of Maastricht. Our guests can enjoy a 20% discount on all menu options, upon showing their easyHotel room key. Our easyHotel team loves De Poshoorn’s authentic and cosy, yet trendy and modern vibes!
Being one of the newest and most trendy restaurants of Maastricht, Clichée is known for their street food dishes with inspiration from countries all over the world! We recommend to pick and mix several dishes so you can taste all the great food that Clichée has to offer! They also serve a very broad cocktail menu, so no one’s wishes need to remain unsatisfied!
Clichée is located in the Koestraat, which is only three minutes by foot from our hotel, and next to the beautiful square of Our lady. Our easyHotel guests can enjoy a 20% discount on the whole menu’s food items at any time of the day.
The master chefs from Wok To Go know what delicious and healthy food is. Inspired by the Asian kitchen, they put the most delicious wok dishes together which are ready in the beat of a second!


The Wellington Point Farm is one of the very few remaining operational market garden farms in Redland City. Since the 1800’s until the late 1900’s, fruit and vegetable growing was the dominant activity in the Redlands which was widely recognised and celebrated as “Brisbane’s Salad Bowl”.
The vision that led to the new commercial development on the Farm, on the one hand grew out of the economic necessity for a sustainable farming future. The vision was crafted by the desire to produce high quality fruit and vegetables for direct sale to the community, promote a “farm to plate” and the healthy eating philosophy. We also endeavour to provide the opportunity to educate the wider community on the food chain and celebrate, in a modest way, the Redlands farming heritage and visual amenity.
Production on the Wellington Point Farm is seasonal with the most activity in the cooler months of the year where the relatively mild climate and the warm red soil are ideal for the crops grown. The signature crop is strawberries which are picked from late May until October. Tomatoes and a range of other vegetable crops are also grown, all selected to meet the goal of selling all production from the Farm through the Market Hall and Farmhouse Restaurant.
Farmhouse Restaurant & Coffee Shop
7:00am – 3:30pm
We don’t just make food. We make people’s experience. The Farmhouse was built on the belief that food should be special, and we carry that belief into everything we do.
The Farmhouse Restaurant is open Wednesday to Sunday (kitchen closes at 2:30pm).
Ph: (07) 3822 9476
Coffee Shop open 7 days.
MEET THE TEAM
Adrian Lynch manages the farming operations at Wellington Point Farm and Market Hall.
Adrian has had a green thumb from a young age. Adrian has worked in the Redlands all his working life, keeping well connected to the community and committed to growing high quality fresh produce.
Executive Chef Gordon MacGregor manages the operations of The Farmhouse.
Gordon has had a passion for food from his teenage years.He values food and culture, understanding the importance of working with seasonal produce to create wholesome, tasty food for guests to come together and enjoy.
The Market Hall offers a wide variety of fruit, vegetables and dairy.
Mon – Fri: 7:00AM – 6:00PM
Sat: 7:00AM – 5:00PM
Sun: 7:00AM – 4:00PM
The Market Hall provides an alternative experience with old fashioned customer service to the family shopper to the dedicated epicurean who are seeking fresh food and gourmet products.
We stock and sell what produce that the farm can provide us, the farm is known for its home-grown strawberries, these are seasonal, usually available from mid-May through to late October.
Our focus in on sourcing the best quality local and Australian produce available before having to resort to imported lines. The Market Hall is anchored by fresh fruit and vegetable produce and complimented by flowers and indoor plants, dairy, bakery and selected dry goods.
Delicatessen and meat products will be added to the Market Hall in the near future.
The Wellington Point Farm
625 Main Road, Wellington Point QLD 4160 Australia


The culinary competition started with 40 selected junior home cooks chosen among hundreds of children across the country between the ages of 8 and 13. Contestants competed in a series of challenges to showcase their culinary abilities and passion for food.
Evan spoke with Jennifer Fogarty, communications content manager, to share what the now 13-year-old learned from this experience and what’s next for the “new Gordon.”
Jennifer Fogarty: What did you learn from this experience?
Evan Estrada: I learned not to underestimate the younger contestants. Just because they are 8 or 9 years old, they are still amazing chefs. I also learned to listen carefully to the culinary group instructors. We had a group of culinary instructors who gave us cooking lessons on different techniques and recipes in between filming. We had to keep studying our recipes because we never knew when we would get that challenge. No help is allowed during the challenge. What you see is truly everyone cooking on their own.
JF: What was your favorite part?
EE: My favorite part of this experience was being there and meeting the other contestants. We text all the time, which is really awesome.
JF: How did you get your culinary start, and do you do all the cooking at home now?
EE: Yes, if my homework is done. I’ve always wanted to be in the kitchen since I was 3 or 4 years old, but it didn’t happen until I was 10 when my mom was in Miami with my brother while he was filming a TV show. It was just my dad and me, and he found this show about Scandinavian food. I thought, “Where the heck is that? The food looks amazing!” They have super smart techniques when they roast garlic in the oven. They puree it to make other things really garlicky and sweet. I thought that was a really cool idea. I loved learning new things. I asked my dad if I could try them, and they were really good. Once my mom came back, I cooked more and tried new recipes, and I really loved it. I like to take a lot of risks, so I experiment with new dishes and food combinations.
JF: Do you think LJCDS prepared you for this competition?
EE: I’ve been here since kindergarten, and I’ve always had confidence in myself, but the school has helped me learn to talk to people. Being on the show, you had to talk constantly, and the producers wanted to hear your story.
When I was younger, I had trouble with speech. I was constantly pausing and saying “uh,” and I would lose my train of thought. I worked with the Learning Resource Center for five years, and they helped me with my speech and my thinking. Maintaining that thought in my head for a long time was very helpful, so I could stay on task. During filming, all the teachers at LJCDS were great with providing homework and support. We couldn’t say why we were gone from school, but everyone was very supportive in allowing me to be offsite and continue my studies.
JF: No matter how well you cook, what food is a favorite cooked by a family member?
EE: I love almost every kind of food I’ve tried in the world. My grandmother’s paella is one of my favorites. I don’t know how she gets it so good. And my mom makes the best beef barley stew with lots of vegetables, and it’s super hearty. My dad taught me how to cook burgers. I was really lucky because that’s the challenge I won on the show, the Tilly burger. It’s kind of a big deal for him. He started telling everyone, “He learned from the best.”
JF: Have you cooked professionally outside your own home?
EE: Yes, I’ve had catering jobs with nonprofits, and it’s a lot of fun. One was for a board retreat in D.C., and one was for ConnectMed International here in San Diego. My FHAO [Facing History and Ourselves] community service project was with the nonprofit San Diego Center for Children. I did a lecture and teaching session one day and helped 15 contestants with their dish in preparation for the Young Master Chef Competition another day. And I’ll be participating in the fundraiser for Joey’s Wings to support children undergoing cancer treatment at Rady Children’s Hospital.
JF: What’s next for you?
EE: I’m super excited to be presenting with the culinary lineup at KAABOO Del Mar in September. I’ll also be a guest chef and teaching classes for three nights at Rancho La Puerta spa in Baja this summer. Cooking is my passion, and I want it to be my profession. I will continue to cater, and I want to own a couple of restaurants one day and be the new Gordon Ramsey.


KENT Noodle & Pasta Maker
A modern appliance with automatic mixing, kneading and extruding operation to get fresh & hygienic noodles, pasta, momos and more within minutes.
Home-Made Noodles & Pasta In Less Than 10 Minutes
This unique appliance helps you make noodles, pasta, momos and more, fresh at home in less than 10 minutes.
Fully Automatic Mixing, Kneading And Extruding
The automatic mixing, kneading and extruding functions makes it easy to make a variety of noodles and pasta without any manual intervention.
Unique Shaping Dies For Different Snacks
It comes with 7 different shaping dies that can be used for making noodles, pasta, momos and much more of different sizes and shapes.
Customise Flavours And Ingredients
With this Noodle & Pasta Maker, you can customise flavours by using different types of flour and adding ingredients like egg, herbs, vegetable juices, etc.
Easy To Use, Clean And Store
This easy to assemble appliance with user-friendly, compact design makes it extremely easy to operate, clean and store.
|Model Name||Kent Noodle & Pasta Maker|
|Net Weight||5.3 kg|
|Product Dimensions (mm)||340(L) x 220(W) x 280(H)|
|Input Power Supply||Single Phase 220 V, AC 50 Hz|
|Power Consumption||150 W|
Customer Reviews From Official Kent Site
EASY TO MAKE SNACKS
I found the product to be very useful appliance for kitchen. It can make pasta, noodles, momos and gujiyas within few minutes. It is very easy to fix the dies and make different shapes of noodles and pasta. Kent noodle maker is easy to clean and maintain. It has been a great asset for my kitchen. Thank you Kent!
I was very worried for my kids who used to eat noodles and pasta from a nearby fast food corner. But now with Kent noodle and pasta maker, I make the same snacks at home and even in a hygienic way. With an option to make snacks using flour or wheat, I can now serve every demand of my kids. I am happy that they can now enjoy it at home. Thanks to Kent for bringing up this appliance.
There are no reviews yet.


I hope it is OK to reveal that the wonderful fruits and vegetables came from Melissa's Produce http://www.melissas.com/. I tell you this because this produce was incredible, both in quality and in variety. There was honeydew, okra, pixie tangerines, chili peppers, baby bok choy, persian cucumbers, spaghetti squash, swiss chard, habanero peppers, yams, mint, chinese long beans, fresh dill, chives, apples, cumquats, ugli fruit, apricots, cabbage, carrots, rutebega, kale, green onions, rutabaga, and so much more!
I was given a variety of these organic delights for my family of food.
Eager to try the fresh ingredients, I quickly formed a dinner around what was in the selection.
The kids had a small taste of the apricot while I prepared the meal.
Our entire meal came from this practical cornucopia with the exception of the marinara sauce for the spaghetti squash, not pictured. That came from a party where we won treats for an Oscar related contest, so it was in fact, another gift.
It turned out to be a vegan feast, chock full of fabulous flavors, satisfying in every way. I do not believe it could be healthier. If I were counting Weight Watchers Points this meal may have counted up to zero. Does marinara sauce have points? What fortune!
In short, Diana is terrific for thinking of her neighbors and not letting this treasure go to waste,
Melissa's is terrific for hiring Diana and providing amazing excellent quality natural food, and G-d is terrific for putting my family in the position to receive this abundance. I thank you all for this gift.


The East Valley's Seafood Oasis
About Oasis bay
Welcome to the premier all-you-can-eat seafood buffet in the East Valley.
Oasis Bay offers a vast array of fine seafood, sushi, poke, and more served fresh daily in an inviting, family-friendly setting. With over 80 unique dishes to choose from and the first all-you-can-eat poke bar in the Valley, Oasis Bay is a true seafood lover’s paradise. From all-you-can-eat crab legs on the weekend to delectable sushi and sashimi to traditional Chinese fare like Orange Chicken to even kids’ favorites like pizza and french fries, Oasis Bay really has something for the whole family.
We also offer a-la-carte dishes to-go including Cajun Seafood Boils.


SIGNOR VINEYARDS X FEAST + MERRIMENT
SPRING WINE PAIRING DINNER
AT SIGNOR VINEYARDS – FREDERICKSBURG, TEXAS
sATURDAY, march 16TH | 6:30 PM
Join us for an unforgettable evening of culinary delights and wine pairing as Ashley Odom, Chef and Owner of Feast & Merriment prepares a four-course meal that will tantalize your taste buds. Each course is carefully crafted to pair perfectly with a selection of premium wines, chosen to enhance the flavors of the dishes.
four courses + four pairings
One Incredible Evening
grilled scallops · green lentils · purple onion · romesco
crispy chicken thigh · castelvetrano olives · fennel · orange supreme · salsa verde · ricotta citrus orzo · pecorino
texas wagyu sirloin · miso butter onions · charred asparagus + carrot · shaved brussels · salsa verde · hazelnuts · celeriac cream
pastry baked pears · ginger mascarpone · saffron-honey glaze + orobianco pistachio gelato
MEET YOUR CHEF
Chef Ashley Odom, founder of Feast and Merriment in Fredericksburg, Texas, is a self-taught culinary artist whose passion for cooking and event planning was influenced by her Louisiana heritage and family matriarchs. Renowned for her elevated comfort food, Ashley expertly blends local ingredients with global flavors, especially excelling in wild game dishes. Her journey, from learning in her grandmothers’ kitchens to hosting thrilling events in Colorado and Texas, reflects her dedication to creating unforgettable dining experiences. As our guest chef for the upcoming four-course wine dinner, Ashley is set to showcase her unique flair for combining local fare with storytelling, promising an evening where each course is not just a meal but a memorable journey for all the senses.


Morris Law has acted as legal adviser when the owner of Hebe Frukt & Grönsaker AB acquired all shares in Kinne-frukt Aktiebolag and Skiffern fastighet Lidköping AB.
Hebe Frukt & Grönt is a standalone, privately owned wholesaler with a clear store focus which delivers fruits and vegetables to grocery stores in all categories in the western part of Sweden on a daily basis. Hebe Frukt & Grönt has over 80 years of experience in the industry and a turnover of around SEK 385 million within the Group.
Kinnefrukt has been operating since the 1950s and is located in Lidköping. The company distributes fruits and vegetables in the Skaraborg area, the Trestad area, parts of Bohuslän, the southern part of Värmland, Närke and Västmanland. Sales are mainly to grocery stores but also to restaurants and large households with daily deliveries.
Through the acquisition, Hebe Frukt & Grönt Group becomes one of the largest independent, privately owned wholesalers for fruits and vegetables on the market.
Morris Law's project team has mainly consisted of Olof Myhrman, Per Nylander and Therese Andersson.


Dela plast Food Packaging’ specialises in manufacturing and supplying of safe food packaging through the process of plastic injection moulding. We can manufacture packaging for the use in food, confectionary , medical and pharmaceutical packaging products. We are FSSC 22000 certified, specializing in ISO 22002-4 for food safe packaging.
We are able to manufacture many different plastic packaging parts using the process of plastic injection moulding.
This can include the following:
- Thin wall containers with lids
- Hinged containers
- Caps (Bottle enclosures)
- Pharmaceutical containers and products
- Test tubes
Please contact us so we can assist you with your food packaging contract moulding queries.
We look forward to working with you!


White Zinfandel Cranberry Sauce
- 1 cup of White Zinfandel Wine
- 1 bag of Cranberries
- 3/4 cups of white sugar
- 1 naval orange
- In a sauce pan; bring the wine and 1/2 cup of sugar to a boil (High heat)
- Add the rinsed Cranberries to it. Bring to a boil. (High heat)
- Reduce to a simmer (med-low), simmer for 10 min.
- Using a strainer, drain the cranberries and let cool.
- Add the cooled cranberries, the peeled orange and the 1/4 of the remaining sugar in a blender and blend well. It makes a thick jelly-like sauce.
- Chill in refrigerator.


A couple years ago, DIRECTV conducted a wholly unscientific study of 25,000 Instagram posts with the hastag #gameday to produce a chart of the most liked snack food for watching football in every state.
That a roast qualifies as snack food in Washington, Oregon and Alaska, makes you wonder what the entree would be.
[fusion_title size=”4″]WHO CUT THE CHEESE?[/fusion_title]
Interestingly, both Hawaii and West Virginia are shown with cheeses as their favorite snack on DIRECTV’s chart, while the two states sit at opposite ends of the obesity-rate spectrum. Meanwhile, Wisconsin — home of the cheeseheads — opts for pasta, and Packers quarterback Aaron Rodgers is on record as being a Reese’s peanut butter cup man. Go figure.
[fusion_title size=”4″]GAMEDAY SNACK STADIUM[/fusion_title]
No matter what your GameDay snack preference may be, you can go all out with its presentation by constructing a full-blown football stadium of food.


Enjoying all of the attractions and fun at Devine Acres Farm can make you very hungry! Emily’s Wooden Spoon is open for Springtime Fun, our Fall CountryFest, during the Christmas season — and during farm field trips and birthday parties. After your lunch, visit the Mason Jar Market for yummy desserts … and shopping for goodies, collectables and gifts!
Eat: Emily’s Wooden Spoon
We named the farm’s café for our daughter, Emily, who became a mother this year! We use the proverbial ‘wooden spoon’ in our kitchen to whip up treats to whet your appetite during a fun day outdoors. Menus may change seasonally … and we’ll offer specials on Facebook from time to time!
Sample Menu: Fall & Spring Weekends
We offer “Meal Deals” that include fries and bottled water, fountain drink, or PowerAde. Choose from sausage wrap, cheeseburger, grilled chicken sandwich, chicken tenders, all beef hotdog or grilled cheese!
Additional items include nachos, Frito pie, chips, pickles, sweet tea and fresh-squeezed lemonade. Buy a big bag of our Kettle Corn to snack on … or take some home!
Sample Menu: Christmas
Try fresh roasted pecans and almonds! And for the holiday season, splurge on cookies right outta the oven! And we always have a pot of coffee brewing or steaming hot chocolate to warm you up! Searching for the perfect tree will make you hungry! We have hot dogs, grilled cheese sandwiches, nachos, frito pie, chips, pickles, sweet tea and fresh-squeezed lemonade. Buy a big bag of our Kettle Corn to snack on … or take some home!
Shop: Mason Jar Market
Our “refreshed” little country market is named after our son, Mason! It’s all spruced up and ready for a new season at the farm. We enjoy an annual trip to market for collecting delightful toys, farm-themed gifts and Christmas collectibles. Merchandise varies by season. We have a FlickR album of sneak peek photos to show you a sample of the shopping fun!
Sweets and Sodas!
Yum! Cool and tempting novelty ice-cream! Try a giant freshly baked chocolate chip cookie, roasted nuts or some of our specialty candies. You can also pick up marshmallow packs for toasting around the campfire!
We serve Coca Cola products at the farm, as well as Dr. Pepper, Sprite, PowerAde, bottled water, hot chocolate and coffee.
Please! No outside food, drinks or coolers, except for weekday farm field trips.


Sour cream porridge
Sour cream porridge with dried meats was festive food in the olden days and is still considered that today.
- 4 dl (1 2/3 cups) 35 percent fat sour cream
- About 3 dl (1 1/4 cups) flour
- 1 1/4 liters (5 cups) full fat milk
- 3/4 teaspoon salt
Nutritional information (per 100g)
- Fat: 60 g
- Proteins: 12 g
- Carbohydrates: 30 g
- Calories: 300 cal
Sour cream porridge must be made from high fat (35%) natural sour cream, with no stabilizers or gelatin added. For the best results, use homemade sour cream.
- Heat 2 1/2 dl (1 cup) whipping cream to 35 C (95 F), almost body temperature, then whisk in 2 tablespoons buttermilk.
- Let stand at room temperature at least 8 hours, until thickened.
- Simmer sour cream, covered, about 15 minutes.
- Sift over 1/3 of the flour.
- Simmer until the butterfat begins to leach out.
- Skim off the fat.
- Sift over the remaining flour and bring to a boil.
- Bring the milk to a boil and thin the porridge to desired consistency.
- Whisk until smooth.
- Simmer about 10 minutes, and season with salt.
- Serve with the fat, sugar and cinnamon.
Man, this was the weirdest food I've ever tasted I think.
Really nasty stuff
Felt really nasty in the mouth.
Wan't go near it again.
It was a bit weird eating it. But not so different from what we are used to in Ukraine. I cold definitely eat this on a regular basis. Although my man will probably object since I might gain a few pounds.
Tastes like velvet, mmm yummy
This is pretty heavy food.
Not much to say. Try it. I really liked it a lot.
m m mmm, that was good stuff
Good with raisins, sugar and butter.


If you’ve had a gander at my Pre-baby Maternity Leave Bucket List, you’ll know that I wanted to make some flapjacks for labour to take to the hospital with me for labour. I’m not really sure where this idea came from, but I’ve been pretty set on it since we discussed labour in one of our NCT classes. I think there’s part of me that thinks baking flapjacks is a really ‘mumsy’ thing to do so I’m starting as I mean to go on…
With the shelf-life of the average flapjack lasting about a week, I’ve been holding off making them, but with 9 days left until due date – now seems a good a time as any. I can always whip up another batch if needed!
I used a recipe in my Grandma’s Recipe book that my Nan bought me for Christmas or birthday years ago. So simple: rolled oats, brown sugar, golden syrup, plain flour and raisins.
- 115g/4oz salted butter
- 200g/7oz rolled oats
- 55g/2oz plain flour
- 2 tbsp golden syrup
- 85g/3oz soft brown sugar
- 115g/4oz raisins
- Preheat the oven to 180°c/Gas Mark 4.
- Grease a 23cm square ovenproof dish or cake tin.
- Mix the rolled oats, flour and raisins in a large mixing bowl and stir together.
- Heat the sugar, butter and golden syrup in a saucepan over a low heat, stirring continuously until melted.
- Pour the melted mixture over the dry ingredients and mix well.
- Scoop the mixture into your greased tin and press down with the back of a spoon.
- Bake in the preheated oven for 20-25 minutes, or until golden and firm to the touch.
- Mark into pieces and leave to cool in the tin. When completely cooled, turn out and cut through with a sharp knife.
- Eat and enjoy!
I have to say… I may have eaten the odd bit of mixture as I went along and it did all taste rather scrumptious. You can’t really go wrong with flapjacks though can you? The recipe above said that it would do about 16 flapjacks… but only if you are having TINY TINY little portions. I doubled up and still got 16 portions out of it. A labouring mamma needs hefty portions!
I’ve been warned to take a variety of foods to eat as you can never predict what you might fancy but so far, my instincts seem to have me packing lots of high sugar-high carb options. I’d love to hear about the foods you ate during labour if you’d like to share. Hopefully not long to go now…


All the coconut lovers please raise your hands let’s know ourselves
Coconut is one of my favorite fruit to eat; you can pair it with soft hot bread, boiled corn or just eat it as a snack on its own! Sigh, it has so many nutritious health benefits which are why there is a recent hype to it, these days this is virtually nothing you can’t make with or from coconut.
Coconut Rice one yummy and equally cost effective meal that you can make which will satisfy the whole family, my secret to making it extra delicious and pocket friendly is by making the milk myself from fresh coconut, instead of buying the store packed ones.
For today’s recipe we will just be making use of the coconut milk and trust me this is so yummy and easy to prepare, even if it’s your first time you won’t get it wrong, so let’s get cooking.
3cups of rice
4cups fresh coconut milk
Red chilly peppers
Salt and seasoning
2tablespoon ground crayfish
Vegetable oil 4tablespoon
Wash and parboil your rice for 10-12 minutes, strain and set aside.
Wash and slice all your veggies (tomatoes, peppers and onions ) , place a deep sauce pan on low heat and add in your vegetable oil, allow to heat up a bit then you add your veggies in no particular order.
Sauté the veggies for a few minutes, now it’s time to include your Bay leaves (3leaves is enough) salt and seasoning, leave to cook for three minutes and then add your coconut milk.
Once you have added your milk, leave to cook for five minutes, give it a good stir and taste to make sure your salt and seasoning is adequate, as this is the base for your coconut rice.
After five minutes, add in your rice, stir to incorporate and leave to cook for at least 15minutes or till the rice is cooked through and soft, by now I bet the aroma of the coconut milk is making you salivate, lol, allow the rice to dry of every liquid and serve garnished with some the green peppers and any side of protein that you like.
So guys that’s your simple, easy and extra yummy coconut rice! Kindly try out this recipe and let me know how it went in the comment section.
P.S the more pepper in this dish the tastier it is, but feel free to use pepper to your discretion.
To make the coconut milk, simply break open your coconut, remove the flesh and chop it into tiny bits, blend it with enough water in your blender and strain using a cheese cloth, yes it’s that easy.
See you guys in my next post, and for daily updates and my everyday activities kindly follow me on my social media accounts, on Instagram, Facebook, Twitter and Pinterest.


By pws builder
CHIA means STRENGTH!
“Chia” = Strength (as defined in the Mayan language)
Chia seeds create very cute pets, but they also are a nutritious edible seed from a desert plant called Salvia Hispanica. Omega 3 fatty acids, fiber, and antioxidants are only a few of the nutrients in chia seeds that will help boost the quality of your diet and prevent chronic disease.
Below are a few ways you can add chia seeds to your diet.
Zero cholesterol recipe of Vanilla Chia Pudding:
Mix up your morning yogurt with a satisfying lactose-free option.
Yield: 2 Serving (1/2 cup per serving)
In a small bowl or tupperware container, mix all the ingredients together. Cover the chia seed mixture with saran warp or a tupperware lid. Let the chia seed mixture sit overnight. In the morning, give the chia seed mixture a stir. You will notice the mixture is no longer a liquid consistency, but a pudding consistency. Add your favorite toppings to the chia pudding and enjoy for breakfast or an afternoon snack.
Nutrition Information Per Serving:
Calories: 144 kcal
Cholesterol: 0 mg
Dietary Fiber: 9g
Sodium: 65 mg


I have to admit that last week we ate quite well, lots of good meals which generated some nice leftovers.
I got some verbal requests for upcoming recipes as well as the one in the comments (I think the long run chocolate PB cake looks great too- I plan to make that in the next couple weeks!)
So what did I manage to cook last week?
|Soba noodles with chicken and peanut sauce|
For me (and my sister) this was one of those meals. I grilled a couple chicken breasts and shredded them (leaving Eric's chicken free- making some marinated tofu for this would work GREAT.)
Since I grilled the chicken this certainly took longer than the 20 minutes of projected time- I don't know how you might magic cooked shredded chicken out of thin air! If you can, good for you. If not this is going to take you 40 minutes (but totally worth it!!) Kate and I gave it an 8.5 and Eric a 7 (which basically means a 10 in Eric language!)
|Rigatoni with chicken (or tofu) sausage|
Crazy, I know.
Despite my shenanigans this was fast- only about 30 minutes and stupid easy.
Sometimes stupid easy means kind of basic and this was one of those time.
This was a pleasant Wednesday night dinner but nothing special or worth repeating.
I gave it a 6.5, and Eric a 7. (Eric thought it was pretty fabulous! So maybe a VERY good veggie friendly dinner?)
|Red beans and rice with turkey (or tofu) sausage.|
I LOVE traditional red beans and rice- throw a damn kielbasa in it and I'm good to go (for a heart attack...)
This combated that common problem by being rater dire and boring. All of us who ate it thought it needed something major- the ideas were a jar of salsa, a can of tomatoes, a shaker of salt and fewer peppers.
This recipe made an absolutely enormous quantity which we never ended up eating- which says something.
I gave it a 5.5, Eric a 6.5 and Eric's nephew a 7 but I think he was either just being nice or possibly starving.
Anywhoo. If your kale is filled with caterpillars and you need to remove them this takes absolutely for-frickin-ever. However, if you do not have that horrible problem this would be pretty easy. I assume that anyway, I really do not know since I spent about a million hours picking away at the worms. Jesussssssssssss.
After all the trouble I was pretty psyched- this stuff was great. I dumped it unceremoniously on some pasta and woofed it down. De bugging kale makes a girl hungry.
I gave it an 8 because it tasted exactly as kale pesto should. Eric gave it a 6 because he prefers basil pesto....
|Chocolate Berry Crisp|
First, I made her the salmon with lentil tabbouleh (a huge hit!) And as a side note- my Mom is as picky as the come. she said in her non-lying voice that she thought that the salmon was "Good!!!" When she doesn't like something but wants to be nice she says it is "good.....???" Take it from me, you can make this for your fussy Mah and she will really like it in her non lying voice!
Anyway. We finished off the evening with this amazing berry crisp. I used berries from my Dad's famous garden- a mix of raspberries and blueberries which were quite tasty.
The topping was fabulous- not too sweet and nice and crunchy. We LOVED it! Make this shit. Eat it. Throw some ice cream on it, or don't. Eat it for breakfast, I did. Whole pan goneeeeeeee.
Kate and I gave it an 8.5, and Eric gave it a 7.5.
That's it for this week! Being that we just wrapped up July things on the running front aren't all that exciting but they will be picking up. Eventually..


Order by Fridays at 11:59PM for delivery the following Tuesday in the greater Phoenix area!
Sushi-grade Raw Tuna Poke Bowl with Avocado Salad and Charred Scallion.
*** Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness ***
Large: 510 calories, 22g fat, 18g carb, 61g protein
By clicking enter you are verifying that you are old enough to consume alcohol.


The design work we created for this Chicago-based restaurant has been twice-nominated for a James Beard Award in the category of Outstanding Graphic Design. Located in Chicago's Fulton Market, the brand now has a sister restaurant at O'Hare airport for which we spun off related graphics, and has recently opened a third location, Publican Anker, in Chicago's Wicker Park.
We worked closely with the owners of the restaurant and the architect to capture the updated beer hall vibe. Our work graces the menus, the linen napkins, as well as the art on the walls.
We also created a hardbound book of poetry inspired by the menu, "Here's to the Publican."


For years it has been common knowledge that dairy can play a positive role in supporting the health of your bones. Drinking milk for strong bones – with its high calcium and vitamin D content – has been a common fact preached throughout the years. But now, according to a new study, our understanding about particular types of dairy products and the link to bone health may have to be slightly revised.
Researchers at the Institute for Aging Research (IFAR) at Hebrew SeniorLife, an affiliate of Harvard Medical School (HMS) collected data from a food-frequency questionnaire completed by 3,212 participants. They then compared participants’ dairy intake with their bone mineral density (BMD) measurement, which revealed the varying benefits of milk and yogurt versus cream in middle-aged men and women.
The kidneys literally do the dirty work in your body—they are responsible for removing waste and toxins from your system. One of the many jobs that kidneys perform is removing acid from you urine. However, western diets that are mostly based around animal and grain products are highly acidic, and can lead to further kidney-related concerns.
Therapy or Diet Modification?
Regular exercise is the corner-stone of building a healthy body and maintaining proper weight management. However, exercise puts your body to the test and getting the healthy energy needed to perform your best requires the proper pre-exercise nutrition. Whether you’re exercising to stay in shape or a top-level competitor, fueling your body with the proper nutrition before you exercise is vital in achieving any fitness goals.
Carbohydrate and Protein Importance
“Eat your green vegetables, they are good for you.”
This is a phrase that is echoed constantly throughout the health and nutrition world. We tout their value to our children while at the same time many of us neglect our own green vegetable intake. Now, as scientists revealed in recent research findings, leafy greens may have a deeper impact on our health – specifically digestive health – than was already thought.
Running is one of the best exercises you can do for heart health. Studies show that regular running workouts can help support blood pressure, cholesterol, and even blood sugar management. Running isn’t for everyone, however, especially if you have weak bones and joints because the impact can cause even more discomfort. The good news is that researchers have found that brisk walking can be equally effective.
Go for Distance
One of the more recent crazes pervasive in today’s society is the influence of over-the-counter energy drinks. As modern lifestyles get increasingly busy, people are turning to energy drinks in an attempt to get a quick boost.
The Sustainable Energy Problem
Marketing and advertising are an embedded part of our visual world. When it comes to making consumer choices you are bombarded with color choices and slogans that try to influence your decisions. In the world of nutrition, the colorful world of advertising may also have the tendency to fool you into making unhealthy food choices, according to a new study done by a researcher from the University of Cornell.
A Study in Green
Many people constantly tweak their diets and eating habits trying to find that right formula in order to better their heath and promote healthier weight management. The food you put in your body is, no doubt, of the utmost importance. But sometimes you can forget just how vital an impact—both positive and negative—the fluids you drink can have on your overall health. The right fluids can boost your nutrient intake while adding minimal calories, fats, and sugars to your daily diet.
The Element of Life
When it comes to buying produce and other foods, you probably think that “fresh” is the best way to go. But sometimes, what’s labeled fresh isn’t always the best choice, and what is frozen can sometimes contain more nutrients for a healthy and balanced diet. With many variables pertaining to fresh vs. frozen fruits and vegetables, it can often be difficult to know what the definitive healthy choice can be.
Frozen Fresh or Freshly Frozen?
Depending on where you live and the consistency of the climate, the notion of buying fresh produce can vary. Fresh produce shipped in from other areas can lose its nutrition while some frozen produce is picked fresh in peak season and immediately frozen; therefore, it is able to retain almost all of the healthy nutrients you are looking for in the first place.
Vitamin B12 plays a key role in the normal functioning of the brain and nervous system. Found in foods like fish, meat, and dairy, it is an important part of a balanced nutritional diet. However due to our modern methods of processing foods, we may not be getting the right amount of B12 through our daily food intake. This is cause for concern as a recent observational study, conducted at Tufts University, has linked B12 levels to cognitive health in older adults.
Effects of Low B12


A Nitro-Powered, Plant-Based Shake
KyÃ¤ni Origin is a delicious, plant-based shake that features a perfect natural balance of macronutrients (plant-based proteins, healthy fats, and carbohydrates) to help fuel your metabolism and support healthy blood sugar levels. Origin also provides the building blocks your body needs to produce Nitric Oxideâ€”a key signaling molecule that supports circulation and promotes nutrient absorption, to be sure you get the most of Originâ€™s amazing plant-based nutrients.
Fill in the Gaps with Balanced Nutrition, Support a Healthy Metabolism
Originâ„¢ provides support for a healthy metabolism because because it promotes a diet rich in fiber, protein, iron and magnesium, which means you will consume less calories. Studies have also shown that, after exercise, consuming about 20 grams of protein aids muscle growth. Your body works hard to rebuild glycogen stores and repair muscle tissue after exercise, and Originâ„¢â€™s plant-based formula aids in that post-workout replenishment. Designed to boost long-term Nitric Oxide production to support circulation and promote nutrient absorption.
Contains essential amino acides and supports muscle strength
A rich source of protein and antixoidant vitamins
To support a healthy weight and digestion
Extremely high source of fiber and feeds healthy gut bacteria
Contains a high amount of vitamins and minderals, including folate, iron, and calsium
A legume high in fiber, iron, and B-vitamins that supports healthy cholesterol and weight


West Texas Fried Venison
Makes 4 servings.
2 lb. venison cubed into serving size pieces
¼ cup flour
1 tsp. salt
Pepper to taste
3 tsp. bacon fat
1 piece celery cut up
3 sliced medium onions
1 tsp. Worcestershire sauce
2 cups tomatoes
Coat venison with flour mixture.
Heat bacon fat in skillet and brown venison on both sides.
Add to celery, onion & tomatoes in skillet.
Cook on stove top covered 1-2 hours or until tender.
Cook noodles, drain and serve with venison.


|2003-05-28 || The Rutland Vermont Incident
|Cut from the heart of the tenderloin, Pfaelzer Brothers Famous Filet Mignon are quite simply the finest steaks you'll ever give or enjoy. Naturally aged for intense flavor and superb tenderness, each filet is hand cut, vacuum sealed and then instantly flash frozen. The distinct, mellow, melt in your mouth flavor will be pure satisfaction. Each 6 ounce filet is approximately 1 1/4" thick.


Fancy yourself as a bit of a Coffee Connoisseur? If you love Coffee, take a break and try our coffee lovers quiz. You’ll find 50 questions divided into 4 rounds, so gather round for some tasty quizzing.
1 – Which country is the cappuccino from?
2 – What is an espresso affogato?
3 – Sharon Patricia Mughan starred in which brand of coffee’s adverts?
4 – What is Dalgona Coffee?
5 – What type of brewing method is a French Press?
6 – What type of grinder burr is considered most consistent?
7 – How do roasters choose and test coffees?
8 – How many types of espresso are there?
9 – What century did coffee come to the UK?
10 – Where was coffee first made into a beverage?
1 – What pressure is used to make espresso?
2 – What coffee beverage is freeze-dried?
3- What fruit are coffee beans from?
4 – Which country did coffee originate from?
5 – Which altitude range is best for coffee farming – 900-1500m or 1500-2900m?
6 – What type of coffee is digested by a Civet cat?
7 – Which drink has the greatest milk:espresso ratio?
8 – What gas is most abundant in the coffee degassing process?
9 – What is an Aeropress
10 – How many days should coffee be rested after roasting – 2-12 or 12-20?
1 – Darker roasted coffee has more caffeine – True or False?
2 – Robusta coffee tastes better than Arabica – True or False?
3 – Honey-process coffee involves honey – True or False?
4 – Yemen produces coffee – True or False?
5 – Tea leaves have more caffeine than coffee beans per gram – True or False?
6 – Global warming is helping coffee farmers – True or False?
7 – The French Press was first patented in Italy – True or False?
8 – A shot of espresso has more caffeine than a cup of filter coffee – True or False?
9 – Direct sunlight is good for roasted coffee – True or False?
10 – Coffee has been grown in the UK, during this century – True or False?
1 – Which country invented espresso?
2 – What are green coffee beans?
3 – What is a Cortado?
4 – Handpicked coffee is better – True or False?
5 – Which country consumes the most coffee per capita?
6 – What is a Macchiato?
7 – What is the UK’s most popular espresso-based drink?
8 – What alcohol is in Irish Coffee?
9 – What is the world’s most expensive coffee?
10 – What coffee maker has appeared several times in pop culture?
1 – What century was espresso invented?
2 – What type of brew method is a V60?
3 – How many years before a new coffee tree bears fruit?
4 – The Chemex is a percolation brew – True or False?
5 – Which country produced the most coffee in 2020?
6 – Which famous Italian dessert contains coffee?
7 – How can coffee be used when cooking steak?
8 – When was the first AeroPress World Championships?
9 – Why is coffee stored in air-tight environments?
10 – How many minutes does it take for your body to absorb 99% of the caffeine in a beverage?
Do you know your Malbec from your Merlot? Test your wine wisdom with our free boozy quiz. This quiz makes the perfect drinking game for couples or groups! Get a question wrong? Take a sip! You’ll find 50 questions divided into 5 rounds, so gather round for this corker of a quiz.
1 – What is the fear of wine called?
2 – During Roman times, women who drank wine could be killed by their husbands as punishment – True or False?
3 – How many varieties of wine grapes exist worldwide – 5, 10 or 20 thousand?
4 – What is the term for the fragrance of young wine?
5 – What is the term for the fragrance of old wine?
6 – Which County produces Rioja wine?
7 – How many litres of wine can a Nebuchadnezzar bottle hold?
8 – Men are more susceptible to the effects of wine than women – True or False?
9 – Which Country produces Riesling wine?
10 – Which county produces the most wine?
1 – Which Country produces Barolo wine?
2 – How many grapes does it take to make a standard bottle of wine – 200, 500 or 1000?
3 – Which country is the biggest producer of Syrah wine?
4 – Tempranillo grapes are native to which country?
5 – How many gallons of wine are in a barrel?
6 – An appellation is the growing region a wine comes from – True or False?
7 – How many MPH can a cork fly out of a Champagne bottle – 50, 100 or 150?
8 – Which Country produces Silvaner wine?
9 – Which Country is home to the world’s largest wine producer, Gallo?
10 – Which type of wine did Marilyn Monroe famously bathe in?
1 – What is a Sommelier?
2 – What is Australia’s most popular variety or wine?
3 – What are the name of the bubble trains that travel up the sides of a glass?
4 – Where was the first South African bottle of wine produced?
5 – What is the most common grapes used in wine?
6 – What makes a sparkling wine, champagne?
7 – Who is the patron saint of winemakers?
8 – What is the most consumed type of wine – Red, White or Rosé?
9 – Who is the god of food and wine?
10 – Which country consumes the most wine in the world?
1 – What wood is used to age wine?
2 – In which US state is the wine region called Napa Valley?
3 – What does the French word ‘chambre’ mean?
4 – Which famous cricketer has his own range of wines?
5 – What is the name of a glass vessel used to serve wine?
6 – Oenology is the study of wine and wine making – True or False?
7 – What is the Italian word for sparkling?
8 – Which Country produces Tokay wine?
9 – What is the French word for wine?
10 – Which Australian pop star recently released her own wine range?
1 – Malbec originated in what country?
2 – Which famous talk show host has his own range of wines?
3 – Oniculture is the name is given to the production, study & science of grapes – True or False?
4 – What is the Italian word for wine?
5 – How many regular bottles of wine does a magnum hold?
6 – What word describes a dry champagne?
7 – What is celebrated on the third Thursday of each November?
8 – Name the female wine critic on the BBC’s ‘Food and Drink’ show?
9 – Which Country produces Lambrusco wine?
10 – Rosé is made with pink grapes – True or False?
Cocktails are some of the most adored drinks around the world. Everyone has a favorite, and everyone loves to learn a little about their favorite booze. In this quiz, get ready to answer some tough questions about your favorite spirits and cocktails!
Round 1 – Whiskey and Whiskey Cocktails
1 – What bitters are used in an old-fashioned?
2 – What is another name for American whiskey?
3 – From which country does whiskey hail?
4 – From which country does whisky hail?
5 – What is the antiquated term for a measure of whiskey?
6 – What is the favorite whiskey brand of fictional character Ron Swanson?
7 – What citrus is added to a whiskey sour?
8 – What is malted when making malt whiskey?
9 – What popular soft drink was originally intended to be a whiskey chaser?
10 – What condiment is aged in barrels used to make Jack Daniel’s?
11 – What British politician famously drank whiskey highballs all day long?
12 – What variation of whiskey is known to have a slightly spiced flavor?
13 – How long can whiskey last in the bottle before its flavor starts to change?
14 – What is the name of a coffee drink containing whiskey?
15 – What is the name of a traditional whiskey glass?
16 – What is typically used to garnish an old-fashioned?
17 – How long does a spirit need to age before it can be called whiskey?
18 – How much of a whiskey’s final flavor is said to be determined by the cask it ages in?
19 – What is the name of the whiskey that evaporates during maturation?
20 – What is the minimum ABV that Whisky must be bottled with?
21 – Is an old-fashioned made in a shaker or a glass?
22 – Where does the smoky flavor of Islay whiskey come from?
23 – What natural syrup is slowly replacing simple syrup in whiskey cocktails?
24 – What was used to garnish an old-fashioned in the fifties?
25 – Why is the old-fashioned named as it is?
Round 2 – Gin and Gin Cocktails
1- Which City does gin originate from?
2 – What was the first pairing of gin and food?
3 – What berries are used to flavor gin?
4 – Where did a gin predecessor, genever, come from?
5 – What were the other ingredients for the first gin cocktail?
6 – What was genever used for?
7 – What are the ingredients of a martini?
8 – What gin-based hangover cure is seen as a predecessor to the bloody mary?
9 – Is juniper cultivated or picked wild?
10 – Who got a daily ration of gin while at sea?
11 – What is in a gin rickey?
12 – When were olives first popularised in martinis?
13 – What does the etching ‘gin lane’ show?
14 – What temperature should you taste gin at?
15 – What country consumes the most gin?
16 – What can juniper oil be used for, when the berries aren’t used in gin?
17 – What percentage of structures in London had a gin still during the early 1700s?
18 – Where does London Dry Gin need to be made?
19 – What made ‘bathtub gin’ made during the prohibition so dangerous?
20 – Why were so many gin cocktails invented during prohibition?
21 – What is the origin of the name ‘martini’?
22 – What is the name of the pipe at the top of a gin still?
23 – What fictional character prefers their martinis shaken and not stirred?
24 – Who is said to have invented the Vesper?
25 – What made the gin and tonic popular in the British colonies?
Round 3 – Rum and Rum Cocktails
1 – When was rum first made?
2 – What product is rum fermented from?
3 – When was Mount Gay rum originally produced?
4 – When did sailors typically receive rum as part of their benefits?
5 – What brewer has the world’s largest distillery?
6 – Why was rum issued to sailors?
7 – Why was rum added to grog?
8 – Where does the majority of the world’s rum come from?
9 – What does the Spanish nickname for rum translate to?
10 – What is rum said to help with?
11 – What differentiates clear and dark rum?
12 – What are the three names for rum, depending on where it originates?
13 – What ABV is navy rum?
14 – What does 100% proof rum mean?
15 – How is Solera rum produced?
16 – What minty cocktail is made with rum?
17 – What topical cocktail is made with rum?
18 – What simple classic is made with rum and coke?
19 – What citrus-heavy cocktail is made with rum?
20 – What makes up a Dark ‘n’ Stormy?
21 – Where does the rumtopf tradition originate from?
22 – What president loved making rum cocktails?
23 – What is in a rum sling?
24 – What sweetener is used in a rum toddy?
25 – Why is rum associated with pirates?
Round 4 – Vodka and Vodka Cocktails
1 – What was the original purpose of vodka?
2 – How long does a bottle of vodka last after being opened?
3 – Where does vodka originate from?
4 – What are the two ingredients of vodka?
5 – What can vodka be used for other than drinking?
6 – What surprising use of vodka requires it to be watered down and applied with a towel?
7 – What weighs more: a liter of water or a liter of vodka?
8 – What is the origin of the word ‘vodka’?
9 – How many calories are there in a shot of vodka?
10 – What cocktail is made with lime and vodka?
11 – What hangover cure features vodka?
12 – What are the ingredients of a Moscow mule?
13 – What vodka cocktail includes orange juice?
14 – What dairy product is used in a white Russian?
15 – What can a teaspoon of sugar with a few drops of vodka have?
16 – How much is a bottle of the world’s most expensive vodka?
17 – You should reach for the vodka if you get stung by which animal?
18 – How can you use vodka to help remove a band-aid?
19 – What grains are vodka typically made from?
20 – What distant location has vodka been to?
21 – When were you first able to buy vodka in bottles rather than buckets?
22 – What would you use vodka for in your garden?
23 – Where would you keep vodka to develop the flavor?
24 – Roughly what percentage of each bottle of vodka is water?
25 – How can vodka be prepared for people with dietary requirements?
Think you know all things weird and wonderful about food? Then take on the unusual foods trivia quiz to test your knowledge on the strangest ingredients, unexpected delicacies, and curious combinations. Through food that is historical, fermented and rotten to just plain odd, you’ll find 100 questions divided into 4 rounds, so get ready for some bizarre quizzing.
Round 1 – Unusual Food Trivia
1 – Which fruit turns the flavour of sour foods sweet?
2 – What colour are Chinese 1000-year-old eggs?
3 – Which two venomous animals are added to wine in Vietnam?
4 – What is Kopi Luwak, the most expensive coffee in the world, also known as?
5 – Which processed meat is popular in Hawaii?
6 – What is the name of the stick-shaped boiled sugar sold at British seasides?
7 – Which tinned fish is so smelly it is illegal to open in public in Sweden?
8 – Which two cuisines inspired New Orleans yakamein?
9 – Who is the only person allowed to eat swan in the UK?
10 – Which animal is used for transport, milk and meat in the Middle East?
11 – In Spain how many grapes must you eat on New Year’s Eve for good luck?
12 – In 2013 which mislabeled meat caused a scandal in UK supermarkets?
13 – In Arkansas what are ‘buffalo ribs’?
14 – Which part of a shark is used in the popular Chinese soup?
15 – What is the main ingredient in most wasabi products?
16 – Which South Asian fruit is known for having a sweet taste and rotten smell?
17 – What is the name of a castrated cockerel?
18 – Which Australian fruit produces ‘citrus caviar’?
19 – What flavour is snake fruit?
20 – What is the name of the cookie which contains a message predicting your future?
21 – What are crab sticks made from?
22 – Which eight-legged creature is eaten deep fried in Cambodia?
23 – Which cheese is used to make Sardinian casu martzu, also known as maggot cheese?
24 – What are American deep fried ‘Rocky Mountain Oysters’ made from?
25 – Which reptile is known as ‘chicken of the trees’ in South America?
Round 2 – Unusual Foods In History
1- Why were tapeworms purposely eaten in the 1900s?
2 – Which ancient civilisation used chocolate as currency?
3 – Which corned meat was sold as ‘whacon’ in the UK during World War II?
4 – In medieval times what was the electric daisy flower used to treat?
5 – Which animal was eaten by the crew of Darwin’s ship on the voyage back from the Galapagos?
6 – Where was Marmite invented?
7 – Which prickly spined animal was roasted in the Medieval Ages?
8 – What is the name of the prized substance produced by the digestive system of a sperm whale?
9 – Which part of a calf was used instead of turtle to create mock turtle soup?
10 – Which layered pasta dish did Colgate attempt to launch as a frozen ready-meal?
11 – Which civilization ate stuffed dormouse as a delicacy?
12 – What is the one ingredient in ‘Britain’s Cheapest Meal’, the toast sandwich?
13 – Which expensive shellfish used to be considered peasant food?
14 – What are the three birds stuffed inside one another to become a turducken?
15 – What is the name of the first president of the United States, who also loved mushroom ketchup?
16 – What is the name of the first president of the United States, who also loved mushroom ketchup?
17 – Which Cambridge club aimed to eat ‘birds and beasts which were before unknown to human palate’?
18 – Russian tsars believed ‘unicorn horns’ to be a universal cure, what was actually being sold to them?
19 – In hunting culture which beating organ is often eaten straight after the kill?
20 – What is the name of the clear savory jelly set in a mould and filled with meat, fish or vegetables?
21 – Where does Hawaiian pizza originate?
22 – Popular in Eastern Europe, which fish is bought live and kept in the bath till Christmas Eve?
23 – Which meat was part of the first meal eaten on the Moon?
24 – What part of a beaver was allowed to be eaten during Lent as it was believed to be a fish?
25 – Which vegetable was cultivated to be orange in honour of the Duke of Orange?
Round 3 – Unusual Food In Movies and TV
1 – In Elf, which unusual topping does Buddy add to all his food?
2 – Which TV show is Tubby Toast from?
3 – At a sushi restaurant which fish does Homer Simpson think has poisoned him?
4 – Which food gives popeye superhuman strength?
5 – In Indiana Jones and the Temple of Doom what is served at the feast?
6 – What food does SpongeBob make when he pulls on the stingers of a jellyfish?
7 – In Willy Wonka & The Chocolate Factory what turns Violet into a blueberry?
8 – Which food is used to bribe Scooby-Doo and Shaggy?
9 – What do The Twits fill their pie with?
10 – What did Hannibal Lecter eat with liver and fava beans?
11 – Which large, white larvae is well known for being eaten live in on I’m A Celebrity…Get Me Out Of Here!?
12 – What are the pies filled within Sweeney Todd?
13 – In iCarly what is spaghetti famously served with?
14 – In Rick and Morty what food does Rick transform himself into?
15 – What colour are the snow cones in Monsters, Inc?
16 – Which American snack cake is believed to survive the end of the world in Family Guy and WALL-E?
17 – Which red fruit is used to poison Snow White?
18 – What grows from the magic beans which Jack trades for a cow?
19 – In Macbeth who adds ‘eye of newt, and toe of frog’ into a cauldron?
20 – Which food rains from the sky in ‘Cloudy with a Chance of…’?
21 – What food is Kevin the Snipe from UP obsessed with?
22 – Which dish do Lady and the Tramp share?
23 – What is unusual about the gobstopper in Willy Wonka & The Chocolate Factory?
24 – What kind of fruit tree slaps Dorothy in The Wizard of Oz?
25 – In which animated film is Remy the rat an aspiring chef?
Round 4 – In Which Country Is This Unusual Food Most Popular
For forever and a day humans have been making and eating great food, but how far does your palate stretch? Think Foreign Cuisines from around the globe for inspiration to ace our free World Foods quiz. You’ll find 100 questions divided into 4 rounds, so gather your family or friends for some Tasty quizzing.
Round 1 – Italian Food
1 – What Country does pasta originate from?
2 – The milk of what animal is used for Mozzarella?
3 – What two types of meat are used in traditional Italian meatballs?
4 – What is the Italian name for bow-tie pasta?
5 – What is the name of the pasta sauce made up of cream, eggs, and bacon?
6 – What are the two core ingredients of fresh pasta?
7 – What is the name of the traditional Italian flatbread, topped with sauce and cheese?
8 – The three Italian hard cheeses are: Parmigianino regianno, pecorino romano, and what other cheese?
9 – What is the Italian name for the pasta which is shaped into long, thin cylinders?
10 – What are the three ingredients in a traditional béchamel sauce?
11 – What is the name of the traditional layered Italian pasta made with sheets of dried or fresh pasta?
12 – A Hawaiian pizza is topped with what?
13 – What herbs make up an Italian herb mix?
14 – What is the name of the famous, coffee-flavored Italian dessert?
15 – What is the name for the small cups of concentrated coffee?
16 – Is traditional pizza thick or thin?
17 – What are the ‘big three’ of an Italian dinner table?
18 – When do Italians typically drink milky coffee?
19 – What is the name of Italy’s famous vinegar?
20 – What is the name of Italian Christmas cake?
21 – What is traditionally paired with ricotta when filling ravioli or tortellini?
22 – What is the name of the rice traditionally used for risotto?
23 – What soft cheese is traditionally used on pizzas?
24 – What is pasta al forno?
25 – Foccaccia and ciabatta are types of what?
Round 2 – Spanish Food
1- The main meal of a Spanish day is eaten at what time?
2 – What is the name of the most famous Spanish rice dish?
3 – What is a Spanish tortilla?
4 – Spanish desserts are often creamy, and flavoured with what spice?
5 – What Spanish sausage is flavored with garlic and paprika?
6 – From which animal is jamón serrano made?
7 – What is the name of Spanish pig’s blood sausage?
8 – What is the name of cold Spanish tomato soup?
9 – What is the name of Spanish almond, bread, and garlic soup?
10 – What is ‘calamar’ in Spanish cooking?
11 – What is the traditional Adalusian way of preparing large pieces of fish?
12 – El pulpo a la gallega is what?
13 – What does it mean to prepare food ‘al ajillo’?
14 – What is el pisto?
15 – What is horchata?
16 – What is tapas?
17 – Red wine is used in which traditional Spanish summer drink?
18 – What is the central ingredient of the dish ‘las migas’?
19 – What is the name of a traditional Spanish fritter?
20 – What is the name of a traditional Spanish nougat?
21 – What is la torta de aceite?
22 – How many grapes are traditionally eaten at midnight during Spanish new year celebrations?
23 – What flower is saffron made from?
24 – Is a traditional Spanish breakfast sweet or savory?
25 – What international food based council is based in Madrid?
Round 3 – French Food
1 – What phrase is typically said before a meal?
2 – The legs of what animal are a popular food?
3 – What are les escargots?
4 – What is the most popular French bread?
5 – What is the name of the famous curved pastries from France?
6 – What famous phrase is said about the number of French cheeses out there?
7 – What special cake is eaten on the sixth of January?
8 – What are the three fillings of a quiche Lorraine?
9 – What is the name of the famous French vegetable stew?
10 – Which meal is known as ‘the little lunch’?
11 – What is the name of the famous French seafood soup?
12 – What part of an animal is foie gras made from?
13 – What is the French term for a paste made from meat or fish?
14 – What are the fillings of a croque monsieur?
15 – What sauce is produced in the Dijon city in France?
16 – What does it mean to serve food ‘en flambé’?
17 – What is the name of an alcoholic pancake dish made with lemon and orange?
18 – What French dish is made with pig’s head, tongue, and ears?
19 – What is French toast dipped in prior to cooking?
20 – What are the two main ingredients in boeuf bourguinon?
21 – What is le coq au vin?
22 – How is a pot au feu made?
23 – What is la sauce chasseur typically served alongside?
24 – What is the name for preserving meat in its own cooled, hardened fat?
25 – What is confit meat typically used in?
Round 4 – Chinese Food
1 – Where in China are noodles preferred over rice?
2 – What beans are tofu made from?
3 – What is seitan made up of?
4 – Which region uses the most chillies when cooking?
5 – What tool means that most meals are served in bite-sized portions?
6 – Is it more common to eat in groups or alone in Chinese settings?
7 – What is often done over food rather than coffee?
8 – What grain is typically served as a Chinese side dish?
9 – Why does a lot of Chinese food make use of less common ingredients?
10 – Where is chop suey originally from?
11 – How many culinary cuisines are there in China?
12 – How many dairy products are involved in Chinese food?
13 – How is food typically presented in China?
14 – What is the superstitious meaning associated with ingot shaped dumplings?
15 – What type of ingredient is traditionally served as a dessert?
16 – What sweet treat originated in China?
17 – What Japanese meals were originally made in China?
18 – What popular condiment originated in China?
19 – In what year did average Chinese daily calorie intake experience its greatest rise ever?
20 – Where were fortune cookies invented?
21 – What is the translation of ‘dim sum’?
22 – Why is there such a large variety in Chinese cuisine
23 – Why does traditional Chinese food often not contain beef?
24 – Why are chopsticks favored over knives and forks?
25 – Where is the honored guest seated at a traditional Chinese meal?
So you fancy yourself as a bit of a chocolate connoisseur? Then you need to try out this ultimate chocolate lovers quiz. You’ll find 100 questions divided into 4 rounds, so gather your family or friends for some Choc-Tastic quizzing.
Round 1 – Chocolate Trivia
1 – What part of the cocoa plant is chocolate made from?
2 – Which is the world’s most popular chocolate egg?
3 – Who invented chocolate bars?
4 – What are the bubbles in an aero bar made from?
5 – Which ancient civilisation used chocolate as currency?
6 – How many types of cocoa beans are there – 1, 2 or 4?
7 – Which continent are cocoa beans most commonly grown in?
8 – What variety of Wispa did Cadbury discontinue in 2003?
9 – Which brand of dark chocolate produced by Cadbury is named after a village in England?
10 – Which chocolate bar is “Full of Eastern Promise”?
11 – How many segments are there in a Terry’s Chocolate Orange – 15, 20 or 25?
12 – Which chocolate bar has a frog as its logo?
13 – How many ‘After Eights’ are in a typical 300g box – 25, 30 or 35?
14 – What is the first name of the Cadbury founder- John, James or Jack?
15 – In what year did the first Cadbury milk chocolate bars appear – 1877, 1887 or 1897?
16 – Where in England is Cadbury world?
17 – What are Moro bars better known as in the UK?
18 – Which country consumes the most chocolate per person per year?
19 – Franklin Mars invented the Snickers Bar in – 1920, 1930 or 1940?
20 – M&Ms were created in 1941 as a means for soldiers to enjoy chocolate without it melting – True or False?
21 – Are cocoa beans a Fruit or Vegetable?
22 – The largest chocolate bar ever weighed 10,770 lbs – True or False?
23 – What did a Mars a day help you do?
24 – Snickers were originally called what?
25 – Over 60% of people eat this part of the chocolate bunny first?
Round 2 – Celebrity Chocolate
1- Who provided the seductive voice of the Cadbury’s Caramel bunny?
2 – Which character was first to be disqualified in ‘Charlie and the Chocolate Factory’?
3 – Who was the lead actress in the film ‘Chocolat’?
4 – Which popular band sang the 1991 song ‘Chocolate Cake’?
5 – What US chocolate bar does sloth eat in the Goonies?
6 – “Life is like a box of chocolates, you never know what you’re gonna get” is a line from what movie?
7 – Audrey Hepburn starred in a commercial after her death, to advertise which chocolate?
8 – Which iconic Dynasty actresses starred in a snickers commercial?
9 – Which tennis star is a brand ambassador for Lindt?
10 – Which Essex born ex TOWIE reality star starred in a Milk Tray commercial?
11 – What was the name of the boy who was forced to eat an entire chocolate cake in the film Matilda?
12 – In one episode of Seinfeld”, Elaine’s boss eats which chocolate bar with a fork and knife?
13 – Which band sang the song “It started with a kiss”?
14 – Which children’s author wrote ‘Charlie and the Chocolate Factory’?
15 – The Cadbury’s Gorilla played an iconic song on the drums by which musician?
16 – Which actor played the original Willy Wonka in ‘Charlie and the Chocolate Factory’?
17 – Which Grammy and Brit Award winning artist starred in a flake commercial?
18 – Which religious figure was presented with a life-sized replica of himself made entirely out of chocolate?
19 – Which comedy duo starred in a 2001 commercial for Cadbury Boost?
20 – It’s the caramel boyo! Was a line in an advert for Cadbury Wispa by who?
21 – As a child, which swashbuckling celebrity was allergic to chocolate?
22 – Which singer/actress from ‘the block’ admitted to being addicted to sugar?
23 – Which chocolate spread does Chrissy Teigen hate?
24 – Which larger than life, American actor provided the voice for the yellow M&M before J.K. Simmons?
25 – Which actor played Willy Wonka in the Tim Burton film?
Round 3 – Chocolate Slogans
1 – Try Both and Pick a side?
2 – A hazelnut in every bite?
3 – The chocolate that melts in your mouth not in your hand?
4 – P-P-Pick up a?
5 – You’re not you when you’re hungry?
6 – Made for Sharing?
7 – The Intense Chocolate Hit?
8 – Get that Friday feeling?
9 – Every day should be this good?
10 – When you feel like a great big bite?
11 – Do you love anyone enough to give them your last?
12 – It’s not for girls (now banned)?
13 – Why have cotton when you can have silk?
14 – How do you eat yours?
15 – Soft on the outside, crunchy on the inside?
16 – A glass and a half in every pound?
17 – It’s not Terry’s, It’s mine?
18 – The chocolate bar you can eat between meals without spoiling your appetite?
19 – Take it easy?
20 – And all because the lady loves?
21 – Get Some Nuts?
22 – The taste of paradise?
23 – Feel the bubbles?
24 – Somebody somewhere’s eating a?
25 – The lighter way to enjoy chocolate?
Round 4 – Guess the Brand
1 – The Green Triangle features in which popular chocolate tub?
2 – Which popular brand of chocolate is known as Dove in the US?
3 – Who has been selling “Chocolate Heaven Since 1911”?
4 – Which brand of chocolate hazelnut spread has been manufactured by Ferrero since 1964?
5 – Which chocolate company produces the Lion bar?
6 – Hazel Whirl features in which popular chocolate tub?
7 – Which chocolate brand has a gold logo that incorporates a dragon?
8 – Which chocolate brand sells chocolates are wrapped in gold foil?
9 – Which chocolate brand originated in Zürich, Switzerland, in 1845?
10 – Which company produces only one type of chocolate, which is ‘Deliciously Unsquare’?
11 – Which brand sells a master chocolatier collection?
12 – Which company produces the Gold Bar?
13 – Mondelez International produces which popular chocolate bar, often sold in Ikea?
14 – Which chocolate brand produces Bounty?
15 – Which company created the first filled chocolate sweet, Cream Sticks, in 1853?
16 – Which brand started out as a drinking chocolate business?
17 – Which Swiss chocolate brand has a logo featuring a purple cow with a bell around its neck?
18 – Which popular chocolate box contains the dinky decker?
19 – Which company produced the ‘Wonka Bar’?
20 – Which Belgian chocolate brand is best known for its seashell shaped pralines?
21 – Which brand of chocolates are popular because of their signature Gold Ballotin packaging?
22 – Which swiss brand of chocolate resembles the Matterhorn mountain?
23 – Which brand produces popular bite-sized chocolates called kisses?
24 – The galaxy truffle was controversially removed from which chocolate tub in 2011?
25 – Which chocolate brand has a logo that incorporates a nest with 3 birds?


Customized Menu Planning.
Chef Cathy meets with you to review your dietary needs.
A food profile is made, including likes, dislikes, allergies, specialty diets.
Sample menus are prepared tailored specifically for you.
Chef Cathy will purchase all the ingredients needed to make your meals.
Only the freshest, local products are used for quality meals.
An additional Marketing Service can be added to your plan for your regular grocery needs.
Chef Cathy will arrive at your home with everything needed to prepare your meals. All ingredients, utensils and packaging materials are supplied so you don't have to worry about a single thing.
Storage and Clean Up
Your meals will be packaged for health and freshness and stored in your refrigerator and freezer.
All Items are labeled with re-heating directions that are easy and quick to follow.
As your personal chef, Cathy is there for you any time you need. Any questions, needs or concerns are met with great care and detail.


Love to eat? Committed to issues of sustainability and food justice? Interested in spending the summer working with food? The Tacoma Farmers’ Market is looking for a couple of people to help with three programs. Two are located at the Downtown Broadway Market, and another would work with customer service and market set-up. Programs include:
- FRESH Kids Cook! (Once or twice a month July and August)
At these classes, kids learn about the seasonality of food, meet local farmers, and gain first-hand experience preparing ingredients purchased fresh at the market. Classes are taught by local Tacoma Chefs and include a guided market tour, hands-on instruction and recipes to take home so students can share what they learn with family and friends.
Intern position includes coordinating chefs to do the classes and then implementing the program at the market, including assisting with a tour around the market, setting up the demo station and assisting the chef. A foodie who loves kids, who is outgoing and personable would be a great fit for this program. Organizational skills and social media experience would also be an asset. The time commitment would be 8-10 hours a week, with Thursdays being mandatory and the other day being flexible.
- Local Lunch Box (Every week July-August)
The Local Lunch Box invites families to experience the world of FRESH, healthy and fun food choices from the farmers market. Attendees will have the opportunity to participate in a market scavenger hunt, learn how to cook simple kid-friendly recipes, play nutrition bingo, create vegetable poetry, and make a one-of-a-kind lunchbox to take home and fill with local, seasonal food. The Local Lunchbox Program hopes to teach families how to eat healthy lunches, facilitated by cooking demonstrations and food tastings at the market.
Intern duties for this program will include coordinating chefs/cooks/nutritionists to do demonstrations, recipe card development and a lot of vendor/farmer research and interaction, social media and outreach. Again someone with a strong love of food, farming, sustainability, etc., who is outgoing and personable and who has strong organizational and communication skills, as well as social media would be ideal. The time commitment is 10-15 hours a week, with Thursdays being mandatory and the other day(s) being flexible.
- Market Customer Service Intern
This is for someone who is really interested in the nuts and bolts of the farmers market operation. Duties would include set-up and tear-down of the market, customer service in the market information booth, assisting with market programing and all other on-site related activities. A strong work ethic and a strong back are required for this position, as well as, a positive and shiny personality and someone who enjoys customer service and has a passion for farmers markets. Time commitment would be Thursdays 7am-5pm.
Benefits of being an intern at the farmers market include a grocery stipend each month and lots of good fresh food! We work hard and have a lot of fun!
Interested students should contact Cayenne Chonette: email@example.com


Agriculture, as we have said many times before, is the foundation of development across Africa. With a huge amount of small holder farmers and arable land across the continent, the potential for Africa to feed itself and not rely foreign food imports. Technology is enabling small farmers to change and develop their farms. There are … Continue reading Did You Know farmers in Ghana can access tractors using an app?
Without farms, we wouldn't survive. Well some of us may manage to scavenge for food, maybe even pick up hunting again, but life would not be the same again. The life of a farmer is not plain sailing. There are many hurdles to cross whether they are growing crops or producing livestock. The weather, disease … Continue reading Did You Know drones and better seeds will feed Africa and the world?
If you have ever done a spot of gardening, you will realise that, unless you have green fingers, it is pretty hard to get your plant to grow exactly as you like it. Getting the right amount of water, putting it in the correct place, feeding it with the right kind of soil and nutrients … Continue reading Did You Know using aquaponics Africa can farm all year?
Throughout the year, we have written a lot about agricultural technology and innovation. From livestock insurance advances, to hemp, there is much going on in the world of African agriculture. All developed economies had a strong agricultural foundation before they industrialised and grew. Feeding your population is pivotal in maintaining economic growth, and developing a … Continue reading Did You Know you don’t need to go to your farm to be a farmer in Africa?


The Mediterranean Diet seems to be the wunderkind in the weight loss world, ranked as one of the Top 10 most popular diets,, it has been studied extensively over the past several years and found to produce numerous health benefits. Among those are a lowered incidence of asthma and allergies in children, lowered risk of metabolic syndrome, possibly eliminating diabetes medication for Type II diabetics, and lessening the risk of cancer and depression. You can now add to that list the Mediterranean Diet may just increase the likelihood of a woman undergoing fertility treatments to become pregnant.
Recent research coming out of the Netherlands and published in the medical journal Fertility and Sterility, doesn’t actually prove that the diet alone boosts fertility, but in analyzing the diets of the 161 couples undergoing fertility treatment researchers found that that two common diet patterns emerged. Those women who adhered to the Mediterranean-style diet had a higher pregnancy rate following in vitro fertilization (IVF) or intracytoplasmic sperm injection (ICSI). In fact, the women who were consistent with the tenets of the diet were 40 percent more likely to get pregnant than those women whose diets were farthest from the Mediterranean Diet.
A typical Mediterranean meal includes generous amounts of fruits, vegetables, legumes, whole grains, pasta, cereals, nuts, seeds and olive oil, with lesser amounts of poultry, eggs, and dairy, and very little red meat. A glass of wine is almost always served with lunch or dinner. (Although this would not be recommended for women trying to conceive or who are pregnant.) The Mediterranean diet also emphasizes minimally processed, fresh, and preferably local foods. The total fat in this diet is 25 to 35 percent of calories. Actually, the dietary guidelines recommended by the American Heart Association are very similar to that of the Mediterranean diet.


Baked Zucchini Crisps (Chips)
This one zucchini has been staring at me from the kitchen counter every single day, daring me to decide how to use it before it decides I’m too late. (Yes, I just spoke for a zucchini:)).
Today was the day.
That zucchini is now a bag of chips.
These make an excellent healthy snack, crisp and tasty.
I don’t have a mandolin, so I cut it by hand. I think it’s time for a mandolin. This was a very large zucchini!
I found it much easier using a serrated knife because the skin was tough.
Just cut thin slices until you have enough to cover a baking sheet or 2 in a single layer of zucchini slices.
Store bought (or at least smaller) zucchini would probably look prettier since you’d get nice rounds, but you can’t argue with home grown quality!!
Toss the sliced zucchini with a small amount of olive oil, salt & pepper. I used my hands to make sure all the ‘chips’ would be evenly coated with just enough oil and spices. Use the oil and salt sparingly. I love fresh cracked pepper, so I used a fair amount.
Cayenne, cajun, or parmesan would all be yummy. You could also add a touch of honey or maple syrup (try it – it’s amazing!)
Spread the zucchini slices in a single layer on baking sheets. Place in oven heated to 170F.
Leave oven door slightly ajar to allow moisture to escape.
You are basically dehydrating flavored zucchini. The oil will help it crisp up.
After half an hour or so, use a thin metal spatula to loosen any pieces that may have started to stick to the baking sheet.
After this initial sticking, I had no problems with it. Every 45 – 60 minutes, I checked on them, shook them around and turned the sheets for even heating.
I did 2 baking sheets and my zucchini pieces were not paper thin (thanks to hand slicing), and it took under 3 hours to be finished.
They are crispy and the pepper gave it a nice little kick.