14 great Bay Area taquerias, taco trucks to try right nowApril 25, 2022
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There isn’t enough space on the internet (and definitely not on our printed pages) to do justice to all the great tacos around the Bay Area, from Concord’s Taco Trail and Oakland’s International Boulevard to longtime taco capitals San Jose and Redwood City, with its high per-capita rate of taquerias.
So we reached out to some experts for recommendations beyond our personal faves. One discussion, with Darlene Tenes, foodie and founder of a Latino lifestyle brand, CasaQ, resulted in so many suggestions from her followers that she has launched a Taco Crew to spend a couple of months eating and determining the best San Jose taco. We’ll report on their findings this summer. In the meantime, here are 14 terrific Bay Area taco spots, from traditional favorites to hot new food trucks and taqueria windows, to try out.
Pre-Hispanic Mexican Cuisine, San Jose
Co-owners Jesus Varguez and Cenobio Mendoza launched this one-of-a-kind food truck back in September — and it’s blowing up. Chef Varguez, who previously worked at Alexander’s Steakhouse, delves into his Mayan roots with dishes like al pastor “yucateco,” made with recado negro, a dark chile from Mexico’s Yucatan, and finishes the dish with epazote oil and pineapple. Organic tortillas are made from scratch through nixtamalization, the process of soaking corn and grinding it into masa. You’ll find them stuffed with housemade chorizo, octopus, mushrooms and huitlacoche — all tasty, eye-opening food. Opens at 11 am. weekdays at 80 Descanso Drive. Find weekend info and brewery pop-ups at www.instagram.com/prehispanicmxcuisine.
Habibi’s Birria, Hayward
Tucked into a Grand Petroleum gas station, this Mexi-terranean halal eatery serves its slow-cooked beef birria tacos with sides like tabbouleh and babaganoush. The tacos — 3 for $10 (quesabirra, 3 for $12) — come with a rich mahogany consommé flecked with onions and chiles, perfect for dipping or even slurping with a spoon. Don’t miss the assertive orange sauce made with dried chile de arbol. Habibi’s opened about a year and a half ago, with a second Hayward location already four months old. Take it to go or eat at tables set atop artificial turf. Open from 10 a.m. daily at 138 Jackson St. and 26005 Eden Landing, both in Hayward; www.instagram.com/habibis_birria.
Tacos Los Gemelos, Redwood City
Supple, handmade corn tortillas are a big draw here. The minute you place your order, the cooks slap them on the grill to warm them and give them a bit of char. Make sure to try at least one street taco filled with barbacoa — the shop’s bestseller — and leave off the salsa and lime (trust us on this) until you take a couple of bites. The shredded beef, flavorful and juicy, stands on its own. Soft, tender lengua is another fine choice. These are single-tortilla tacos ($2.75 each), so they are best eaten onsite while they’re hot. The Vargas family, which started making tacos outside their apartment more than 20 years ago, has owned this storefront, with adjacent parking, for about a decade. Open from 9 a.m. to 8 p.m. six days a week (closed Tuesday) at 1630 El Camino Real, Redwood City.
El Yahualica, Concord
Located in The Stopping Center, across from Las Montañas Supermarket, Francisco and Liliana Ramos’ 20-year-old family restaurant is beloved for its shrimp tacos. They come in two forms: crispy, breaded Baja-style, with fresh cabbage and a swizzle of Francisco’s assertive chipotle sauce; and grilled, with plump bits of shrimp lightly charred and drizzled with housemade salsa and cilantro. Wash them down with a cantaloupe agua fresca, and consider yourself addicted. Open from 11 a.m. daily at 2699 Monument Blvd., Ste I, Concord.
Tacos Buenrostro, San Jose
Hmmm, a food truck that specializes in to-die-for quesabirria but also offers cabeza, buche, tripas and seven other meat choices and posts a sign that says they’d be happy to customize a meal for you? It’s not surprising when you find out that owners Juan Gabriel Ceja and his niece, Maira Ceja, were both corporate chefs for Bon Appetit who pivoted during the pandemic to this venture. We recommend eating here at one of the tables under the canopy, so you can enjoy your tacos, your free chips and salsa and the habanero-spiked orange sauce with a view of the beautiful Berryessa foothills nearby. Open from 10 a.m. to 8:30 p.m. Monday-Saturday and until 4 p.m. Sunday at Piedmont and Sierra roads, San Jose.
El Garage, Richmond
El Garage is birria nirvana. This cavernous Richmond eatery specializes in the stewed, fall-off-the-bone beef tacos and was one of the first to bring it to the Bay Area, back when the Montano family was slinging tacos out of a garage on Garvin Avenue. What makes these birria tacos next-level is that the corn tortillas are dipped in birria broth before they are fried, giving them a vibrant red color and extra-rich flavor. Get a generous side of that beefy, nourishing consomme ($4) to go with our pick, the crispy quesabirria tacos (3 for $15), which are stuffed with melty mozzarella and topped with cilantro and onion. Don’t forget the pickled habañero, with a squeeze of lime. Open noon to 7 p.m. at 1428 Macdonald Ave., Richmond; www.elgarage.online.
Los Carnalitos, Hayward
This family-owned taqueria is tucked into a Target strip mall and lauded for its Mexico City eats, which include carnitas by the pound, huaraches and, of course, tacos. You’ll want those handmade corn tortillas stuffed with tender suadero, or brisket; cochinita de pibil, a slow-roasted Yucatan pork marinated in citrus and wrapped in banana leaves; or vegetarian offerings, like squash blossoms and nopales. Top them with kicky avocado sauce and pickled onions flecked with habañero. The restaurant is homey, with warm dine-in service and a sign that says, “Un taco al dia es la llave de la alegra” (a taco a day is the key to happiness). Opens at 9 a.m. Monday-Saturday at 30200 Industrial Parkway SW, Hayward; https://loscarnalitos.com.
Dia de Pesca, San Jose
You can’t miss this funky cafe on Bascom Avenue with the vibrantly colored planters and umbrellas. Now in its 15th year, Dia de Pesca remains the place to go if you want an amazing seasonal selection of fish and seafood tacos: halibut, salmon, mahi mahi, snapper, tilapia, scallops, crab, ahi tuna, prawns and octopus ($5.35-$5.65); most are available grilled with onions or peppers or breaded and fried and topped with avocado, pico de gallo, tomatillo, chipotle sauce and cabbage. Ceviche and cocteles are big here, too. Take your tacos outside to eat on the patio, one fan says, and you’ll swear you’re in Cabo (except for that Bascom Avenue part). Bonus beverages: Besides sangria, beer and agua fresca, they serve cocktails and a horchata cold brew made with local Barefoot Coffee. Open daily from 11 a.m. to 8 p.m. at 55 N. Bascom Ave., San Jose; www.diadepesca.net.
Taqueria La Veganza, Oakland
Located in the back of a convenience store in downtown Oakland, this vegan taqueria and plant-based carnicería specializes in tender, absurdly moist asada, carnitas and chiccharón made from tofu skin and dehydrated soy. Chef-owner Raul Medina wants to be the Impossible Meat for Latinx food, and has already raised $128,000 via WeFunder to get his scratch-made plant carne into bodegas and supermarkets. Until then, grab a taco … or five. The smoky asada, topped with fresh tomatillo salsa, hit all our buttons. The cauliflower is off-the-charts, too. Both are cradled in perfectly blistered, hand-pressed corn tortillas. 1 to 7 p.m. Thursday-Saturday at 597 15th St., Oakland; www.venganzafoods.com.
Suavecito Birria & Tacos, San Mateo
This hip concept comes from four chefs — Emma Villalon, Bulmaro Maldonado, Randy Magpantay and Jeremy Cheng — who decided to put a few new spins on the birria trend. First, they’re using prime-grade beef to add a sublime, tender touch to the crispy, cheesy tacos. The accompanying consomme is a treat, too. It’s rich, not salty, perfect for sipping when you’re through dipping. Their other ideas? PizzaBirria and Birria Grilled Cheese. The former tops dough with birria beef, orange sauce, a jack cheese blend, house pico, onions and cilantro. The latter piles beef and two cheeses on achiote garlic sourdough and gives you a cup of consomme for dipping. This will make you forget all about that O.G. grilled cheese and tomato soup. Note: Suavecito is a takeout and delivery window only. Open Tuesday-Sunday at the commissary kitchen, 1100 S. Amphlett Blvd., San Mateo. Order ahead at www.suavecitosm.com.
Aguachiles el Tamarindo, Oakland
Aguachiles el Tamarindo specializes in the cuisine of Sinaloa, and that means the fishing boat has arrived at the dock. The deep-fried fish tacos striped with creamy orange sauce ($3.50) are as excellent as any you’ll find in Baja; calorie counters can also get the fish grilled or try smoked marlin ($4.50), a deeply savory tomato-based preparation almost like pulled beef. Shrimp tacos are loaded with seafood, jalapenos and chunks of super-sweet mango, and there’s a whole side of the menu devoted to aguachiles with shrimp, fish and octopus floating in various marinades (limey cucumber, say, or dark Worcestershire). Diners will be rewarded for adventurousness. Though pricey at $17, the towers of seafood and avocado topped with a layer of spicy, raw scallops are amazing. Open daily from 10:30 a.m. to 9 p.m. at 3053 International Blvd., Oakland; www.instagram.com/aguachiles_el_tamarindo.
El Grullense #1, Redwood City
You’ll typically find a melting pot of Peninsula residents lined up at the window of this Middlefield Road eatery, the granddaddy of Redwood City taquerias. Founder Rafael Guerrero immigrated from Jalisco to Los Angeles in the early 1970s, then headed north in search of promising new markets for tacos, which he found in Redwood City. In 1987, he opened this first location, which is still owned and operated by family members. Because they do such a brisk business here, the grilling is ongoing and everything is ultra-fresh. Start with the al pastor taco — it’s packed with marinated pork and costs just $2, the lowest price we found in our roundup — and then explore the menu. What differentiates Grullense from other taquerias? It’s the salsa, Guerrero once told Redwood City’s Spectrum. Open daily for indoor dining, takeout and delivery from 8 a.m. to 10 p.m. most nights, until 11 on Friday and Saturday.
Tacos el Autlense, Albany
There are no surprises on the menu at Tacos el Autlense. What is surprising is how excellent everything is. Fatty cubes of lengua practically melt in the mouth. The cabeza is a standout, so rich and beefy, as are the earthy, fried tripas. Pollo, so often dull and stringy at food trucks, here is tender and slashed with smoky salsa roja. All these meats are great in taco form with just-cooked tortillas (typically $2.50) or packed into burritos the thickness of a pro-wrestler’s forearm ($10). The truck also has a basic ceviche – just white fish, lime and some veggies – that is fresh and addictive. You’ll probably have to wait in line, but here’s the other great thing about Autlense: It’s in the parking lot of the Hotsy Totsy Club, a colorful joint with stiff cocktails and free shuffleboard to while away the time. Open daily from 11 a.m.-11 p.m. at 601 San Pablo Ave., Albany.
Super Taqueria, Sunnyvale, Morgan Hill, Gilroy, San Jose and more
When you want a good carne asada taco, you want to head to a place that sells a lot of steak and needs to grill frequently throughout the day. Our choice is always Super Taqueria, the venerable South Bay chain where the steak is often sizzling on the grill nearby even as you order. The Super Taco (or Super Burrito) is the smart selection here. As fans know, every “super” menu item here comes with slices of avocado. And the finely diced, well-balanced pico de gallo is always fresh; they go through trays of that every day. What other meats are good at Super Taq? Who knows? When you discover that carne asada your freshman year at San Jose State, you don’t waver from the choice.
Did we miss your fave? Tell us about it here…


Excellent Finnish lamb meat
Mäenkoikkala sheep farm is located in the middle of hilly terrain in Tammenlahti, Rantasalmi. The farm has about 50 ewes of indigenous Finnish sheep, which graze on natural pastures and on the farm's organic fields.
I invest in animal welfare and a beautiful, diverse environment. The meat produced in this way is also excellent.
- hostess Ann-Mari Lintunen, Mäenkoikkala sheep farm
Some of the ewes at Mäenkoikkala, all of which have names, lamb in spring and some in late summer. In total, the farm will produce about 120 lambs per year. Some of the lambs are used for breeding, as the farm is a breeding farm for brown Finnish sheep. Some of the lambs end up on the tables of quality-conscious customers through restaurant sales or direct sales. The farm's animals are slaughtered in Kesälahti and the meat is also processed into products such as preserves and sausages.
040 832 0810
D.O. Saimaa -labelled products
- lamb sausages and hot dogs
- lamb cured slowly
- canned lamb
- sheep pâté


Protein Quality: Even more important as you get older
Two beautiful things happen to our bodies as we get older
- It’s harder to lose the fat
- You lose muscle
Yep. Pretty much the exact opposite of what we are going for.
But all’s not lost!
With careful attention to what you eat – along with your exercise – you can help get the best of both worlds.
One of the most important macronutrients in maintaining your hard earned muscle and even stimulating MORE muscle growth is Protein.
Unfortunately though, it’s not as simple as just getting the right amount of protein each day. You also need to keep in mind the QUALITY as well.
When it comes to protein, quality is measured in two ways
- How much protein is present per 100g i.e. % of protein content
- How quickly the amino acids are absorbed in to your system and stimulate Muscle Protein Synthesis (it’s Leucine content)
Amino acids are the little building blocks that make up all of the proteins that our bodies use. And of the 20 or so amino acids that go to building all of these proteins, there are 8 of these amino acids that our bodies can only get from ingestion. These are called ESSENTIAL AMINO ACIDS. Essential meaning our bodies can not make them and we must get them from the foods we eat.
As it turns out, the very act of eating protein, actually stimulates your body to MAKE protein. That’s right, eating protein really does actually help you gain muscle. And, more importantly, at least hold on to it keep it while you are losing fat.
The main amino acids that are responsible to stimulating this Muscle Protein Synthesis are the ESSENTIAL AMINO ACIDS. More specifically, one called Leucine. Now, it’s not important you remember these names, just the effect that eating good quality protein has.
The best sources that get you ALL of your essential amino’s in one hit are termed COMPLETE proteins. Protein sources that lack one or more of the essentials are termed INCOMPLETE proteins.
To keep things a little simplified, the general rule of thumb is:
1) Animal proteins = complete proteins
2) Plant proteins = incomplete proteins
This kind of makes sense when you think about it. It you want flesh of your own, you literally have to eat the flesh of another animal to give you everything you need.
It turns out, some sources of animal protein are even better at doing this than others.
Whey protein, for example – you know that type of protein in all protein powder – is an excellent source of protein. Not only is it a COMPLETE protein, but it is also rich in ESSENTIAL AMINO acids. The main one being LEUCINE.
So, it has a high protein content. It is a complete protein. It is absorbed quickly in to the body and is a rich source of Leucine, meaning it will stimulate muscle protein synthesis.
There was even studies that compared feeding ESSENTIAL amino acids in a bolus dose vs NON ESSENTIAL amino acids only. The essential amino acid group stimulated muscle protein synthesis, the non essential group did not. So, make sure the quality of your protein sources tick the boxes above.
Other sources of animal proteins that fulfil this criteria are:
- Different types of fish…
You know, the usual suspects.
As a general rule of thumb, you don’t want the fat content of your meat too high, as this actually lowers the protein quality slightly. The higher fat content means it is absorbed a little slower. This can sometimes be desirable, but again, we’re keeping it simple for now.
So, just as a recap, good sources of protein are:
- Dairy (some better than others)
- Lean Meat
- Whey protein
If you want the best quality protein, it is a good idea to get it from a variety of sources, as each of these also contain other benefits that are crucial for optimum health. For example, you will get iron, zinc and creatine from beef. So, don’t think you can go and have protein shakes all day.
In your quest for fat loss, don’t forget you need to keep as much muscle as you can during the whole process. This comes from eating the right AMOUNT of protein each day, but, more importantly, the right QUALITY of protein.


WELCOME TO HIVE ON 16TH
DESERT DOG TREAT BAR
Desert Dog Treat Bar believes that the longevity of your pup’s life starts with what you feed it so we are doing what we can to help your dog live a long, healthy life! We deeply care about freshness, quality ingredients, uniqueness and supporting other small businesses. We hand-make each and every single treat that is ordered. Our treats are not mass produced or made months in advance to meet order demand. Instead, our treats are freshly baked each week with local ingredients whenever possible and in season. This process allows our customer’s to be confident that their dog’s goodies are baked fresh with no additives or extenders. Come visit us! We can't wait to become friends and support our local community.


I had such a nice birthday! I wanted to show you the cards I received and a picture of the yummy lunch I had too! The lunch is the Ahi Tuna sandwich from Joe's Farmhouse Grill. It was featured on Diners, Drive-In's and Dives on the food network. OH YUM. Then for dinner we went to Joe's Crab Shack! Unfortunately I forgot to take a picture of the Crab Pot. Sorry. But it was oh so good! It was a Joe day, but they are two of my favorite places. See, now you want to go there too, don't you? So, enjoy the photos!


Saturday, May 22, 2010
Tuesday, April 27, 2010
Here are some of the pictures I took.....
Steamed shrimp wontons
Chicken cabbage dumplings
Scallion pancakes with shitake mushrooms
Chinese style green beans
Seared sesame beef in rice paper
Lotus flower Pork Puff Pastry
Seared scallop lo mein
Sweet wontons with orange, dates and walnuts
All the recipes were delicious!! I'll mention a few favorites.
Trust me....this was actually very easy to do. Once you gather your ingredients you let your food processor do all the work!..then, steam! Even wrapping the stuffing in the dumpling skin was simple. Once you get the fanning technique down, your dumplings look cool and taste great! Next time I think I'll try pork.
Scallion Pancakes Stuffed with Shitake Mushrooms
This was my best plating picture-so I had to post it. I really enjoyed the flavor of the pancake, however the sole shitake filling was a little too chewy for my liking. I would add a meat and something crunchy like water chestnuts or shredded carrots. But the pancake was a hoot to make!
I liked these so much that I made some that night!! The dates really make this dessert outstanding! Its like a sweet paste. And filling the wonton skins was easy as well. The wontons skins are easy to handle and frying was a cinch. I have many ideas of what else to stuff in these wontons, such as peanut butter and chocolate! yum!
Hipcooks is such an awesome place to learn new and fun ways to entertain! I will definitely sign up for another class! Warning: Classes are very popular and fill up months in advance, so sign up early!
Friday, February 26, 2010
Big Man Bakes' Red Velvet and Carrot cake ...yum!
The Breakfast Cupcake...I have to recreate soon!! (if you love pancakes and bacon, you'll be hooked!)
Wednesday, February 3, 2010
For the Cupcakes:
2 large eggs plus 4 egg whites, at room temperature
1 cup cream of coconut
1 teaspoon coconut extract
1 teaspoon vanilla extract
2 1/4 cups cake flour, sifted
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons unsalted butter, cut into pieces, at room temperature
2 cups whole milk
1 14-ounce package shredded coconut
1 tablespoon confectioners' sugar
1/2 teaspoon vanilla extract
Pinch of salt
6 ounces bittersweet chocolate, finely chopped
3 tablespoons light corn syrup
1 tablespoon unsalted butter
48 roasted almonds, for garnish
Make the cupcakes: Position a rack in the middle of the oven and preheat to 325 degrees F. Line two 12-cup muffin pans with paper liners. Whisk the whole eggs and egg whites in a large bowl. Whisk in the cream of coconut and the coconut and vanilla extracts until smooth.
Whisk the flour, sugar, baking powder and salt in a large bowl. Beat in the butter, one piece at a time, with a mixer on low speed until the mixture resembles coarse meal, 3 to 4 minutes. Add half of the egg mixture, increase the speed to medium-high and beat until fluffy, about 1 minute. Beat in the remaining egg mixture until combined, scraping down the bowl as needed.
Divide the batter among the prepared cups, filling each about halfway. Bake until a toothpick inserted into a cupcake comes out clean, 18 to 22 minutes. Let cool in the pans 10 minutes; transfer to racks to cool completely.
My favorites were the chocolate mousse and the butterscotch brownies! The chocolate mousse with the mango sauce was so delectable but the butterscotch brownie with the thyme ice was phenomenal!! Ok, so thyme ice cream may sound weird to you but trust me, it was so refreshing! With the sweetness of the brownie, the thyme ice was a welcomed subtle hint of spice!
Definitely check this place out for your next dessert/game hangout! I love SF!!
Monday, January 11, 2010
Some of the favorites of the night seemed to be ..anything with pork belly, fish claypot with haddock, eggplant, honshimejis, thai chili and crispy half duck (cured in fragrant spices). We ended up ordering spicy niman lamb skewers, cumin, chili, sweet pickles. The tenderness and flavor of the lamb was excellent and I loved the pickles.
Chicken curry claypot, carrot, potato, coconut milk. This was very good as well. I'm a bit particular about my curry flavors but this was definitely a great flavor.
Heritage berkshire pork chop, lemongrass, pickled chanterelle. Sooooo yummy! The pork had just enough fat and crispy ends and the chanterelles were a great combo.
Kung pao tofu, fresh bamboo, toasted cashew
Having been to Heaven's Dog I now must explore the fusion vietnamese food in Los Angeles. This was a great experience and introducing me to Vietnamese food, other than pho. Like most awesome restaurants in San Francisco, the prices can run high, especially with alcohol, but it makes a perfect place for a special night with friends!


The air is crisp, the leaves are turning, and pumpkins glow in a row with silly faces. That can only mean one thing… fall is here! One of my favorite things about fall is the delicious treats and recipes that come along with it. Many of our favorite fall recipes are not complete without the help of the harvest season.
You may be asking yourself, “what exactly is harvest season?”. The harvest season is the period of time that farmers are able to grow crops outside. These outdoor crops include foods like pumpkins, apples, corn, sweet potatoes, squash, and many more. In agriculture, planting and harvesting fruits happens all year long. To learn more about why we need agriculture, check out this K-2 lesson, A Day Without Agriculture.
You want to know what I think is the coolest thing about harvest season? We can grow plenty of fruits and vegetables right in our backyard! It’s not as tricky as you might think and can actually be a lot of fun! See how others have harvested their own seasonal fruits and veggies right here!
When I think of fun fall snacks, there is one recipe that always comes to mind. However, it’s not your average corn on the cob or slice of pumpkin pie. Today, I’ll be showing you how to make apple nachos.
Apple nachos are super quick, simple, and tasty! My favorite way to enjoy them is to include fun toppings, like chocolate chips and spooky sprinkles. For my nachos, I like to use Honeycrisp apples, as they are my favorite type of apple. Did you know that Minnesota’s state fruit is the Honeycrisp apple? To learn more about Minnesota’s agricultural symbols, check out this fun activity! Now let’s get into the recipe!
CARAMEL APPLE NACHOS
Course: Snack/Appetizer Prep time: 10 minutes
Total time: 10 minutes Servings: 10
- 4-5 sliced Honeycrisp apples
- 35 caramels
- 30 large marshmallows
- 5 Tbsp butter
- 1 Tbsp water
- 1 cup mini chocolate chips
- Optional: 3 Tbsp sprinkles and/or 3 Tbsp topping of choice
- Combine butter and marshmallows in a saucepan on low heat. Stir the mixture frequently until completely smooth.
- Place the water and caramels into a separate saucepan and stir on low heat until melted.
- While the mixture settles, arrange your pre-sliced apples on your plate.
- Gradually pour the marshmallow sauce over the apple slices.
- Gradually pour the caramel sauce over the apple slices.
- Add your chocolate chips and sprinkles evenly across the apples. Enjoy!


- 1 1/2 pounds peeled fresh pineapple chunks
- 2 tablespoons packed dark brown sugar
- 1/2 pound diced fresh pineapple (2 cups)
- 1 cup lightly packed mint leaves, plus sprigs for garnish
- 2 cups white rum
- 3/4 cup fresh lime juice
- 1 1/4 cups chilled club soda
- Lime wedges, for garnish
Make the syrup in a saucepan, bring the pineapple, brown sugar and 4 cups of water to a boil. Simmer over moderately low heat, stirring, until the pineapple is very soft and the mixture is reduced to 2 1/2 cups, 40 minutes. Strain the mixture into a heatproof bowl, pressing on the solids; discard the solids. Let the syrup cool; you should have about 1 1/3 cups.
Make the mojitos in a pitcher, muddle the pineapple and mint leaves. Stir in the rum, lime juice and 1 cup of the pineapple syrup. Pour into 8 glasses and add ice. Top with club soda and garnish with mint sprigs and lime wedges.


If you are a foodie, you’ve come to the perfect location. Lahore, the heart of Pakistan, is known for its rich cultural legacy and delicious cuisine. The hi-tea tradition, among other culinary delicacies, has a special place in the hearts of food lovers.
In this blog, we’ll take a delectable tour to some of Lahore’s best hi-tea spots, where you can unwind, socialise, and indulge your taste buds with a variety of savory and sweet treats.
Best Hi-Tea Restaurants
Building 51/A Block, II L, Gulberg, Lahore, 54000, Pakistan
Plot-1, Block C1 C-1 Gulberg III, Lahore, Punjab 54000, Pakistan
Plaza Liberty Park and Ride Plaza, Liberty Chowk, Round About, Gulberg III, Lahore, Pakistan
T-01, Tipu Rd, off MM Alam Road
G962+V4R, Sorrento Square, Block C 2 Gulberg III, Lahore, Punjab, Pakistan
19 Main Blvd, Block N Phase 2 Johar Town
12, C II, MM Alam Rd, Block C 2 Gulberg III, Lahore, Punjab 75300, Pakistan
16-C-1 MM Alam Rd, Block C 1 Gulberg III, Lahore, Punjab 54000, Pakistan
The LA Atrium is a pleasant destination known for its most extensive lunch and hi-tea menus. It stands out as one of Lahore’s finest restaurants, offering a delightful hi-tea buffet experience. Its distinctiveness lies in its emphasis on healthy and hygienic cooking. The restaurant’s buffets are renowned for their variety and value, making it an ideal choice for family gatherings.
The menu at LA Atrium boasts a variety of dishes, ranging from soups, salads, BBQs, and Chinese delicacies to fish, pasta, pizza, pakoras, samosas, gol gappay, etc. The dessert selection is equally impressive, featuring a wide array of both traditional desi sweets and international treats.
Besides the delectable food, LA Atrium’s ambience adds to the overall charm of the place. Its modern yet cozy decor provides a welcoming and relaxing atmosphere for people to enjoy their meal with friends, family, or colleagues.
Location: Building 51/A Block, II L, Gulberg, Lahore, 54000, Pakistan
With its lovely environment, Junoon Restaurant in Lahore provides a wonderful dining experience. The atmosphere of the restaurant is an attractive blend of modern elegance and historic charm.
Junoon does not disappoint when it comes to hi-tea. Their hi-tea collection is exquisite, with a broad selection of delectable delicacies to satisfy every taste bud. Junoon’s hi-tea spread is a genuine feast for foodies, from savoury treats like sandwiches, pastries, and kebabs to a tempting variety of sweet desserts.
Whether you’re searching for a nice location to unwind with friends or a venue to celebrate special occasions, Junoon Restaurant’s pleasant environment and savoury hi-tea make it a top choice.
Location: Plot-1, Block C1 C-1 Gulberg III, Lahore, Punjab 54000, Pakistan
Monal stands as a premier dining destination in Lahore, boasting a tastefully designed outdoor seating area that allows patrons to savor their delectable meals under the open sky. The restaurant’s location on the Park and Ride Plaza rooftop at Liberty Round About offers captivating views of the enchanting Lahore skyline.
The Lunch cum Hi-Tea Buffet at Monal deserves special praise. The menu is thoughtfully divided into appetisers, salads, beverages, main courses, and desserts. The appetiser selection includes an array of mouthwatering options such as pasta, chaat corner, soups, pizzas, cheese naan, and complimentary drinks. The main course offerings are burgers, sandwiches, barbecue items, fried items like fried fish and samosas, traditional delicacies etc.
Location: Plaza Liberty Park and Ride Plaza, Liberty Chowk, Round About, Gulberg III, Lahore, Pakistan
Spice Bazaar is famous for its classic and contemporary ambience. It is perfect for afternoon delights with family and friends.
It offers a hi-tea platter, best for two persons, including samosas, sandwiches, pizza, fish, chicken wings, gol gappay, chaat, etc. It also comes with a choice of green tea or tea and pina colada. The dessert includes pudding, kheer, cookies, and pastries.
Location: T-01, Tipu Rd, off MM Alam Road
Bocata Grill, located in Gulberg, has a cozy and inviting ambience. It is one of the best places to enjoy a range of cuisines. It is well-known for its stylish atmosphere. They have an amazing hi-tea buffet menu that is good quality and delicious.
The space offers a modern yet friendly vibe, making it ideal for a casual hi-tea gathering. Enjoy a range of delectable snacks, sandwiches, and pastries; all presented elegantly. The nice staff and pleasant settings ensure a delightful hi-tea experience that you’ll want to repeat.
Location: Sorrento Square, Block C 2 Gulberg III, Lahore.
Bundu Khan has established itself as the finest hi-tea destination not only in Lahore but also across Pakistan. With their delicate and flavorful culinary offerings, they have won the hearts of all food enthusiasts. Their diverse menu features a blend of traditional dishes, ranging from fresh salads to BBQ delights to delectable desserts. The renowned hi-tea at Bundu Khan includes a delightful array of main courses and refreshing beverages, making it a favorite choice among diners in Lahore.
Location: 19 Main Blvd, Block N Phase 2 Johar Town
Freddy’s Café exudes a charming retro décor, complemented by a delightful outdoor setup, creating a cozy and pleasant ambience for visitors. Situated on MM Alam Road, it’s a top choice for families with kids. It offers a remarkable tea-time buffet with a wide array of delectable options, from salads and sandwiches to burgers, desserts, and more. Additionally, children under 3 dine for free, while those under 10 enjoy a 25 percent discount.
Location: MM Alam Rd, Block C 2 Gulberg III
Tuscany Courtyard is a famous restaurant in Lahore known for its beautiful rustic decor and cozy atmosphere. The food is incredibly tasty, and you might even find yourself licking your fingers after enjoying a meal there. The restaurant looks like an Italian mansion with its stunning architecture and dim lights, making it a perfect place to have a nice meal with your family and loved ones.
Their hi-tea menu is quite fancy and includes a refreshing mint margarita, a salad bar, soups, and cold mezzeh. Seafood lovers will be thrilled to find a live sushi counter. You can also enjoy finger fish and chips, chicken flatbread, sliders, and many other delicious dishes. Don’t forget to check out their chaat corner and a wide variety of desserts.
Located on MM Alam Road, Tuscany Courtyard has something special for everyone, whether you prefer familiar favorites or want to try something new and exciting.
Location: 16-C-1 MM Alam Rd, Block C1 Gulberg III, Lahore, Punjab 54000, Pakistan


seven Methods for Selecting the Most effective Protein Powder to suit your needsProtein powders are a quick way to help make sure Your entire body is nourished and glad. Men and women use them for a range of factors — to shed pounds, to enhance sporting activities functionality and Develop muscle mass mass, and for All round wellness.
How Are you aware of which protein powder is greatest to fulfill your personal wellbeing objectives? It’s imperative that you know the difference between readily available protein powders in addition to how they stack up from whole foods protein resources.
Whole foods vs. protein powder
It is possible to meet One's body’s day by day protein specifications whether you drink shakes or try to eat only full foods. Nonetheless, they don’t present equal diet.
Anything you might locate stunning is usually that shakes usually incorporate much less nutrients than complete foods. For that motive, shakes may enable you to get rid of bodyweight, but total foods can give a bigger nutritional punch.
Relevant: Tips on how to Conquer Weight Acquire Right after Menopause
Protein sorts and takes advantage of
Whey protein is one of the most generally employed proteins and is also ideal for working day-to-working day use. It has the entire critical amino acids and is well digested. It can help Enhance Strength and may lessen pressure stages. Whey isolates and concentrates are ideal to implement following a training.
Soy protein is an additional widespread decision. It helps decrease higher cholesterol and can ease symptoms of menopause for many Women of all ages. It might also assist with osteoporosis by supporting Create bone mass.
Other kinds of protein contain:
Egg protein, launched more slowly than whey, is usually taken each day.
Milk proteins support help immune perform and enhance muscle mass expansion.
Rice protein, which can be 100 percent plant-centered, is a good selection for vegetarians or for people who don’t consume dairy products and solutions. It’s also gluten-absolutely free.
Pea protein is extremely digestible, hypo-allergenic and economical.
Hemp protein is usually 100% plant-primarily based. It’s a good supply of omega-3 fatty acids.
RELATED: What You have to know About Protein
Matching a powder to your needs
With lots of possibilities, How can you pick which protein powder is ideal for you personally? Below are a few standard recommendations, dependant on the outcomes you’re looking for:
Make muscles — For muscle expansion, pick a protein powder with a substantial biological price (a value that actions how nicely the human body can absorb and make the most of a protein). Whey protein and whey isolates are your best selections.
Shed body weight — To lose body weight, select shakes without added sugars or dextrins/maltodextrins (sweeteners made out of starch). Don’t choose People with included branched-chain amino acids (BCAAs), as they help endorse muscle expansion and excess weight achieve.
Continue to be vegetarian or vegan — In case you are vegetarian or vegan, don’t choose milk-based mostly protein shakes (e.g., whey, milk proteins); in its place use 100 percent plant proteins.
Go lower-sugar with diabetes — People who've diabetes should really select protein shakes with no included sugar (don’t select protein powders with sugar shown as on the list of initial 3 elements). It’s also most effective to look for a shake that’s minimal in carbohydrates (below five grams for every serving).
Limit protein for kidney illness — Individuals with kidney disorder can’t tolerate loads of protein at 1 time. Stay with powders which have a decreased-vary protein content material (10-15 grams for every serving).
Stay clear of gastrointestinal problems — Individuals with irritable bowel syndrome or lactose intolerance must pick powders that don’t consist of lactose sugars, synthetic sweeteners or dextrins/maltodextrins. When you've got a gluten allergy or sensitivity, don’t choose powders that contain gluten.
Stick with your spending budget — To save money, acquire tubs of protein powder as opposed to Prepared-to-drink protein shakes which can be costlier simply because they’re practical.
Relevant: 7 Tricks to Electrical power Up with Protein
Get essentially the most out of your protein powder
Here are a few issues to think about:
To recover after exercise, an athlete or avid exerciser should really consume protein within sixty minutes of the work out. That’s when your muscles are most responsive to using protein for that mend and progress procedure.
To control your pounds, it’s finest to eat a steady source of protein at Just about every meal and snack to assist keep you comprehensive.
While there’s no magic amount for just how much protein to take in at just one time, it’s greatest to aim for a minimum of 3 ounces of protein for every food.
Increase the flavor of the click here shakes
Every protein powder has a novel style, based on the substances and protein resource. A great deal of businesses use fillers or taste enhancers created by food researchers to make flavors further than the normal vanilla, chocolate and strawberry.
To Increase the style of the protein shakes you make, combine your protein powders with milk or a milk choice (instead of h2o) to provide a creamier milkshake-like texture.
Make your own personal taste enhancers by mixing in one serving of fruit or perhaps a tablespoon of peanut butter.


One of my closest friends (of Morrisons chocolate chip fame) moved to Berlin at the start of the year and as she’s vegan, I asked her to look out for something that was worth a review for me. Apparently Berlin is full of vegan and gluten-free bakeries and restaurants, so I’m definitely missing out – but at least she had plenty of choices. Her post seems to be accidentally starting a bit of a doughnut theme, but I swear I’m interested in more than doughnuts! Thanks to Yasmine for writing the below.
Maybachufer 8, 12047 Berlin, Germany
Not a stranger to the Berlin vegan scene, Brammibals have long been selling their delicious and interesting doughnuts in markets and vegan cafes across the city. Such was the demand that they have (finally!) opened up their own stall, the opening of which was this Sunday – the sunniest and warmest in Berlin this year.
Offering a large selection of flavours such as lime coconut, salted caramel and chocolate hazelnut, they also have a gluten-free option (today it was chocolate coconut). The good people at Brammibals also do a fine selection of interesting bagels, not just limited to hummus and salad, but featuring braised tofu, smoked carrot and a variety of other flavours.
Drinks include lavender soda as well as the usual fare of coffee, teas and soft drinks, and they offer the famed ‘leitungswasser’ or tap water to you and I, a really rarity in Berlin.
The decor is nice – minimalist and rustic, fitting the hipster aesthetic of trendy Kreuzberg well, the shop looks out onto the canal with plenty of indoor and outdoor seating. Black chalkboards announce the opening times and display the menu, glass cabinets for the doughnuts makes it impossible to buy only one.
The taste test – so I bought 6 (obviously to share with friends…). All are delicious but the speckolatsius (basically like ground up Lotus biscuits for the uninitiated – the spread, available in all big British supermarkets, is also vegan), white chocolate and pistachio, and salted caramel with hazelnut were the stand outs. The texture was soft, the frosting the perfect consistency, and the doughnuts a decent size. They’ll set you back €2.50 a piece, or slightly less if you buy in bulk, but it’s 100% worth it. Brammibals Doughnuts – another fine addition to the Kreuzberg-neükolln vegan family.


Here at Lakeview, we try and encourage a Healthy Lifestyle. We follow Smile4Life and Healthy Heroes, focussing on a different topic each month. We offer a three weekly menu with a variety of home cooked meals prepared onsite daily by our cook. An example menu can be seen further down this page. Below are some ways in which we can stay healthy and look after our bodies.
* Have a healthy breakfast! This important because it gives us the energy we need to
play and learn and provides vitamins and minerals to keep us healthy. Breakfast is served from 7.45-8.30 and children are offered a choice of cereal and toast.
* We should aim to eat 5 different kinds of fruit and vegetables every day to keep us healthy.
Did you know?
Fresh,frozen, canned, 100% pure fruit juice and dried fruit and vegetables all count towards our
5 A DAY.
* Drinking plenty of water stops us becoming dehydrated and helps to keep our bodies
working properly. Children are encouraged to drink lots of water and have access to water at all times during the day.
* Tasting new foods may help us stay healthy as we begin to discover different foods we
like. We do lots of taste testing activities to encourage children to try new foods.
* Walking is an easy and free way for families to be up and about having fun together.
We enjoy going for walks in our local community and have run charity walks in the past. Walking counts towards your 60 minutes of being active each day.
* A visit to the park with our friends or family is a great way to have fun together and be active!
* Singing and moving to music and rhyme is great fun and helps us explore what our developing bodies can do. At Lakeview we love ot move to music and Bab's comes every Wedesday to do Hartbepps with us.
How to be a Healthy Hero!
4 major areas for the Smile4Life initiative are as follows;
Healthy eating and drinking. We encourage children to make healthy choices and learn about why we need to make healthy choices.
Regular tooth brushing. Children should be brushing their teeth twice a day, morning and evening.
Promoting of a healthy lifestyle. This links in closely with our Healthy Heroes challenges.
Visiting a dentist regularly. All children should be registered with their local dentist and visit them regularly. Should you require any help finding a dentist, please let your child's key worker know.
Can you eat 5 portions of fruit and vegetables each day? Maybe one of these could also be something you haven't tried before?
Our menus run on a 3 weekly basis and are changed twice a year for Summer and Winer. We cater to a variety of dietary needs and all meals are prepared fresh in our kitchen each day. Please see our example menu.


Arsenic in our Chicken, How About Our Pets?
Arsenic in our chicken, it’s apparently true. I suspect the same for pet foods, but I don’t really know. The concern is that it generally takes far less of anything to impact our pets.
According to an Associated Press story, the Food and Drug Administration said
Wednesday (June 8) that some chicken meat may contain small amounts of arsenic,
though the agency is stressing that the amount is too tiny to be
dangerous to people who eat it.
The FDA report indicated that a new study developed by the agency shows
that an ingredient in chicken feed that contains arsenic, called
Roxarsone, may make its way into parts of the bird that are eaten.
Pfizer Inc., which makes the feed ingredient, said it will pull it off the market in the United States. Had
the company not stopped sales, the FDA could have eventually banned the
product since it contains a known carcinogen.
Many poultry producers have already stopped feeding their birds the
ingredient, which has been used since the 1940s to kill parasites and
promote growth. And the New York Times first reported this story in April, 2006.
The FDA said that people should not stop eating chicken that may have
been fed the drug.
(click continue reading)
Michael Taylor, FDA’s deputy commissioner for foods,
said the study raised “concerns of a very low but completely avoidable
exposure to a carcinogen.” Pfizer said in a statement that a subsidiary, Alpharma LLC, is
suspending sales next month in response to the FDA findings.
said it is waiting a month so producers have time to transition their
birds off the drug. The ingredient will also be pulled off the market
for swine and turkeys, though the FDA only studied chickens.
Scott Brown, of Pfizer Animal Health’s Veterinary Medicine Research
and Development division, said the company also sells the ingredient in
about a dozen other countries. He said Pfizer is reaching out to
regulatory authorities in those countries and will decide whether to
sell on an individual basis.
The National Chicken Council, which represents companies that produce
and process chickens, said in a statement that the ingredient has been
used to maintain good health in chickens for many years, and that it is
used in “many, but not all” flocks.
“Chicken is safe to eat,” the group added.
Since pets are a sentinel because adverse responses in foods may
affect them sooner than us…IF indeed the chicken is also used in pet foods (and I don’t know if it is),
And for pets, chicken may be what they eat day in and day out…I can’t
help but wonder what that impact may or may not be, and if it might be more significant than in people.


Tis the season to give! Turn your kitchen into Santa's workshop and give the gift of Holiday baking. My next four posts are dedicated to Holiday Food Gifts! Falalalala lala lala!
This thoughtful gift is a great way of sharing your best cookie recipe with a loved one and it can be created in a few minutes, which makes it a great last minute gift idea. Simply layer the dry ingredients of this holiday cookie recipe in a jar and attach the directions.
Cookie Mix in Jar
Pistachio, Cranberry, Chocolate Chunk Oatmeal Cookie Mix
Pour the dry ingredients in the jar in the following order:
2 1/4 cup all-purpose flour
1 tsp baking soda
1 cup packed brown sugar
1/2 cup granulated sugar
1 cup rolled oats
1/2 cup dried cranberries
1 cup pistachio, shelled
1 cup semi-sweet chocolate chunks
Attach these directions to the jar:
Empty contents of jar in a large bowl. In a separate bowl combine 1 cup softened unsalted butter, 2 eggs and 2 Tbsp vanilla extract. Beat until creamy. Fold in dry mixture until well combined. Drop by tablespoon onto ungreased cookie sheet and bake in a preheated 375 degree F oven for 10 to 12 minutes. Makes 4 dozens.


In the Official Gazette (Part I) no.321 of 18 April 2023 was published Law no.105/2023, a normative act that establishes the way of reporting stocks of agricultural and food products by agricultural producers, warehouses, national processors and traders.
The recently approved document sets out how agricultural producers, warehousemen, national processors and traders, hereinafter referred to as economic operators in the agri-food sector, should report stocks of agricultural and food products.
In the explanatory memorandum accompanying the law in its draft form, it was mentioned that the provisions of this law are intended to counteract possible disturbances on the agri-food market caused by a possible new conflict, crisis or emergency situation.
The agricultural and food products for which economic operators in the agri-food sector are obliged to provide statistical stock records are the following:
a) Vegetables and fruit;
b) cereals and cereal products;
c) oilseeds and oilseed products;
d) fodder legumes;
e) certified seeds: cereals, rice, oilseeds and protein crops;
f) meat and meat products, canned meat and mixed;
g) milk and milk products;
h) milling and bakery products;
i) processed, processed and preserved fruit and vegetable products;
j) fats and oils;
k) water, including natural mineral water, spring water and all other bottled or packaged
m) herbs, salt and spices;
The regulatory measures established by Law 105/2023 concern the areas of agricultural production, storage, processing and marketing of agricultural and food products and are mandatory for all economic operators in the agri-food sector.
By exception, the provisions of Law no.105/2023 are not applicable to traders owning sales structures with a sales area of up to and including 400 sq.m, without the premises intended for the storage, keeping and production of goods, offices and annexes, itinerant traders, traders carrying out public food service activities, as well as traders carrying out trading activities in public areas.
The Ministry of Agriculture and Rural Development is responsible for implementing measures to centralise stocks of agricultural products and foodstuffs, while respecting the confidentiality of data concerning these products. The institution is developing a computer system for collecting statistical data reported by economic operators in the agri-food sector.
In order to ensure the traceability of agricultural and food products on the market, economic operators in the agri-food sector are obliged to provide the Ministry of Agriculture and Rural Development with statistical data on stocks of agricultural and food products once a month, by the 15th of the month for the previous month.
Stock control and verification shall be carried out in accordance with the rules laid down by joint order of the Minister of Agriculture and Rural Development and the Minister of Finance in accordance with their legal powers.
Failure to comply with the obligation to provide statistical data constitutes an offence and is punishable by a fine of 5,000 lei to 20,000 lei.
The finding of the infringement and the application of the sanction provided above shall be made by persons empowered for this purpose by the Ministry of Agriculture and Rural Development and the Ministry of Finance.
It is useful to point out that on the basis of the statistical data on the centralised stocks of agricultural and food products, public policies for subsidising the agri-food sector will be established.
-Law 105/2023 regulating the method of reporting stocks of agricultural and food products


College of Engineering and Technology, East Carolina University, Greenville, NC 27858, USA.
Given the current food supply chain (SC) situations that generates substantial amount of wastes and emissions (CO2e) starting from input supply point to the marketing; increasing demand for food for growing population, requirements of water, and energy for processing the food, it is not sustainable. In addition, it is exposed to natural calamity and risks from supply, production and quality system failures and other disruptions and disasters. As such a sustainable food SC network design model is proposed that integrates resilience criteria, lean, and green based practices to overcome limitations of the current practices of the chain and improve its performances. The research designs and plans sustainable food collection regional grids, their potential locations, capacities, operations, establishment of relationship with food processing centers, and big-name retailers. The model is defined as a deterministic model to improve sustainability performance of a grid based supply chain network. Each grid is run by food collection cooperatives formed by the local farmers or small business organization. The research contributes by designing and planning potential grid locations, their capacities and integrates resilience criteria and lean based practices for improving sustainability performances. Applicability of the model is illustrated by the grid network of an example region (state).
Keywords- Sustainable food supply chain, Resilience criteria, Lean and green criteria, Regional supply chain grids, Food collection cooperatives.
Das, K. (2019). Integrating Lean, Green, and Resilience Criteria in a Sustainable Food Supply Chain Planning Model. International Journal of Mathematical, Engineering and Management Sciences, 4(2), 259-275. https://dx.doi.org/10.33889/IJMEMS.2019.4.2-022.


Or, alternatively titled, The Whole30 Grocery Shopping Survival Guide!
Good afternoon, friends! HAPPY NEW YEAR!! I spent the day yesterday baking some cupcakes for New Year’s Eve (check out my Instagram!), working out (last Crossfit workout of 2016 – so pumped to keep it going in 2017!) and spending the night with some of my best friends ringing in 2017 (nothing better than being surrounded by people you love to ring in the New Year)!
Now it’s officially 2017, and I’m ready to round up all my thoughts on Whole30 grocery shopping after a truly epic Trader Joe’s run on Friday. I’m so excited to get this round started tomorrow!
Ah, yes, the mythical and magical land of Trader Joe’s. I love it so much, but live 30 minutes away, so I don’t get there often. But with a Whole30 coming up, I figured it’d be the perfect time to take the trek.
Two thoughts before we begin: this grocery shopping list / thoughts are not specific to Trader Joe’s. Most of these items can be found at your local stores, or ordered online, if you don’t live close to a Trader Joe’s, don’t fret. And second, none of this is sponsored, these are all just things I like.
So, when gearing up for a Whole30 shopping trip, here’s my general thoughts for success and all of my favorite things!
- FIRST AND FOREMOST – ALL OF THE VEGGIES (AND SOME FRUIT):
Start in the produce section and overbuy on the veggies. Seriously. Prep tons of veggies once a week and your life on Whole30 will be so much easier. You will go through them way quicker than you thought you would and veggies are relatively quick and easy to prepare. Make a big mix of veggies on a sheet pan, drizzle with oil and season well, and roast them. While those are cooking, stir fry from cauliflower rice and/or shaved brussels. I love to cook my cauliflower rice with coconut aminos and my shaved brussels with some bacon fat. Yum! Once you’ve filled up with veggies, get some fruits too. I love apples!
- GRAB SOME FERMENTED GOODIES:
Since my first Whole30 last March, I’ve realized I love sauerkraut. So much. I know leaky gut can be a big problem for people with autoimmune diseases, and since educating myself on that, I’ve tried to up my probiotic intake. Fermented foods are good for your tummy, and they make me feel good. Plus, they can add some great flavor to meals.
- WHOLE30 COMPLIANT BEVERAGES FTW:
Some compliant Whole30 drinks can be a lifesaver when doing a round, especially if your diet before Whole30 was full of soda or other drinks with added sugar. Seltzer in particular can be amazing when you’re craving some fizz – Spindrift (pictured) and LaCroix are Whole30 compliant, delicious, and available at most stores. I also love coconut water, which can be really great after a tough workout, kombucha (yay fermentation – see above! GTs is compliant, but make sure the brand you’re buying doesn’t have added sugar added after fermentation), and some fun teas to help out after dinner when the Sugar Dragon is screaming for a treat.
- FROZEN STAPLES TO THE RESCUE:
One of my favorite parts of Trader Joe’s is their freezer section (I doubt I’m alone here). Most notably, I’m obsessed with their burger selection – so many fun burgers, all of these pictured are Whole30 compliant! They’re so easy to defrost and cook up quickly on a busy weeknight. Also quick to defrost and cook on a busy night – seafood options! I picked up some fish, scallops, and shrimp. Frozen veggies and ground beef are great in a pinch too. Don’t be afraid to load up on compliant frozen options that are easy and simple to cook. Whole30 is about simple, good eating – trying new recipes are fun but not every night has to be an episode of Top Chef (sidenote – how good is Top Chef!? Obsessed).
- Speaking of emergency food… RXBARS = LIFE:
Don’t rely on things like RxBars or Larabars all the time during your Whole30 instead of eating a meal of real, whole foods, but for pete’s sake, leave one in your work bag or purse or gym bag for emergencies! You don’t want to give up on your Whole30 because on Day 15, you unexpectedly had to work late and the only thing there was to eat was cookies someone brought in, and you’re starving, so clearly you’re not thinking straight. Whole30 success is planning ahead of these disasters. So compliant snack/meal bars can be key!
- FRUIT JUICE TO ADD FLAVOR:
100% fruit juices with no added sweeteners can be a great way to add flavor to sauces and dressings, and is a compliant option. Throwing some sweet and tart cherry juice into a balsamic dressing can liven it up and mixing things up with flavor can help you not get bored during your Whole30.
- And finally, the most important thing: JUST READ YOUR LABELS.
Like I said, none of this is Trader Joe’s specific, and even brands you know are Whole30 partners can have non-compliant options. For example, I picked up the Epic Bison Cranberry bar, thinking, “Oh sweet, I love Epic bars, and I need some emergency protein sources,” and completely forgot that the bison option is not compliant (it has brown sugar in it!). Also, when grabbing the coconut water, I had to read a few labels to find one without added sugar. If there’s one thing that my first Whole30 round taught me, it’s that sugar is in EVERYTHING. Seriously. Everything. No matter where you’re shopping to prep for your Whole30, read every label. I even checked all the frozen veggies, because you never know (soy is a sneaky one too that tends to be in more than you expect).
I hope some of this has been helpful guys! Now go and fill those shopping carts – January Whole30 starts tomorrow! Let’s make 2017 the best yet!!


In addition to brushing and flossing, a healthy diet (with right amount of calcium intake) protects teeth from decay and keeps the gums healthy. Calcium is essential to building strong bones and teeth as well as proper muscle and nerve functioning. It even helps with blood clot!
What’s the right amount? Your daily calcium needs vary depending on life stage:
- Infants from birth to 1 year: 400-600 mg
- Children ages 1-10: 800 mg
- Preteens and teenagers: 1,200 – 1,500 mg
- Adults: 1,200 mg
- Pregnant women: 1,500 – 2,000 mg
- Lactating women: 1,200 – 1,500 mg
- Seniors: 1,500 mg
What to find it? Dairy products, like milk, cheese, and yogurt are the best food sources of calcium. However, there are also many non-daily foods high in calcium. Those include sardines, dark leafy greens (kale, turnips, and collard greens), soybeans, and tofu. You can also look for foods fortified with calcium like orange juice, cereal, and soymilk.
How to best absorb it: Vitamin D is key because it helps the body adsorb calcium. In fact, the body cannot absorb any calcium without having some vitamin D present. The top sources of vitamin D are sunlight, and certain like eggs, butter, fatty fish, and most foods fortified with calcium.


Egg cartons have an alphabet soup of letters and numbers on them. They do mean something, and they can help you choose fresher eggs. There are three codes on your egg carton — the pack date, the expiration date, and the plant code. All egg cartons have a pack date. This is 3-digit date, in the Julian calendar format. January 1 is , and December 31 is in a leap year, December 31 is This tells you the date that the eggs were packed in the egg carton. The pack date in the egg carton above is , which was March 27,
Cracking the Code on Supermarket Eggs: How Fresh Are They?
How long do eggs last in the fridge? There are many things to consider with egg safety. To properly answer the question of how long do eggs last , how long are eggs good for , or the shelf life of eggs , a variety of factors must be examined such as the sell by date and how the eggs have been stored.
How long do eggs last in the fridge? Fresh eggs will last for at least 66 days from the date they are placed into a carton, this is weeks.
Shoppers have been panic buying canned vegetables and beans, fresh meats, flour and eggs during the COVID outbreak. Now the stockpiling has left them with another kind of a concern. How soon should they consume the foods? And for how long can they be kept? We turned to three experts to weigh in about the actual longevity of foods with date labels.
While the store should be mindful of the dates, it does not mean that the items are not acceptable for purchase, Passerrello points out. Although most items can be consumed well after the stamped date, Passerrello cautions baby formula is an exception. Canned tomatoes: Tomatoes are acidic and can be kept six months or a year after the date on the can. Canned vegetables : They keep well for at least one to two years.
Make sure the cans are not punctured or swollen, Frost says, as that indicates that gas has built up. Canned soups: Typically, they can be kept for six months to one year in a pantry, but the shelf life varies depending on the ingredients. In a chicken dumpling soup, for example, the carrots might disintegrate over time.
Easy Egg Freshness Test
Foreign Editions Coming Soon. Dating, there is the candling method, which is used primarily for testing egg quality before they’re sold, but it could help determine freshness too, though it’s more difficult to see at later stages. You can put a flashlight right next to the eggshell to light up the insides, but historically, a piece of cardboard with a small hole in it was used, with a light source behind it and expiration egg in front.
The above method will let you expiration the air space and mold, but it’s really a difficult technique to get down. Above you can see a fresh egg dating air space, slightly visible yolk , a slightly old egg larger air space, slightly darker yolk , a nearly freshness egg really dark yolk, spotty , freshness a spoiled egg mixed in yolk, lots of dark , lit up using the candling technique.
Here’s What Fresh Eggs Daily Tells Us: By law, an egg can be sold for up to 30 days after the date it was put in the carton. And farmers have up to 30 days to go.
In , the egg per capita consumption in the United States was Not to mention all the resources needed to produce and transport the eggs; it takes about 52 gallons of water to produce a single egg. Oftentimes, while it may not be as fresh as the day you bought it, a food item is still absolutely safe to eat. Neither will the “slosh test,” shaking the egg by your ear to hear how loudly it sloshes around—the sloshing supposedly means the yolk inside is too old and watery to eat, but this method really isn’t viable, either.
And what about the shells? But the shell, full of good-for-you calcium, can be used tons of different ways to prevent it from adding to the wealth of problems we already have from landfills. Check out some fun different ways you can epicycle your leftover eggshells here. Your avocado toast, and the food waste movement, will thank you. Coffee Tea Perfect for when you’re Too Sober See All Drinks.
5 Simple Ways to Tell If an Egg Is Good or Bad
Eggs are a breakfast, brunch or lunch staple as well as playing a key role in baking. Well, that;s actually a really neat trick to try. Eggs, cracked into containers, can be stored in the fridge for two days and up to 12 months in the freezer. How to get rid of visceral fat: Best oil to reduce belly fat Vegan lists ridiculous list of ‘petty demands’ for neighbours. The science behind this egg test is based on the fact eggshells are very porous and semipermeable.
Cakes like angel food require very fresh eggs as well, because their structure relies on fresh egg whites. How can you tell if an egg is still safe to.
Ever wonder how old those supermarket eggs are that you just bought? Believe it or not, they could be up to two months old. How can you tell, and are they still safe to eat? By law, an egg can be sold for up to 30 days after the date it was put in the carton. And farmers have up to 30 days to go from when the egg is laid to the carton.
The one plus side to an older egg? That number represents the day of the year the carton was filled: 1 being January 1st and being December 31st. Using the code, you can at least tell when the eggs were put in the carton.
Sell Date Of Eggs – How Fresh Are Your Eggs?
Hey friend! In our house, we always have eggs to hand. Now, as you know I hate food waste , and really loathed to throw the unused eggs out, but what else could you do? To test egg freshness all you have to do is take your egg and gently place it in a large glass of cold water:. Eggs suitable for eating will sink to the bottom of the glass; eggs that float to the surface have gone off and must not be eaten.
Dates on egg cartons and all other food packaging reflect food quality, not food safety. A “Sell By” or “Expiration Date” ensures eggs aren’t kept on shelves past a.
If an egg sinks to the bottom of a bowl of water and lies sideways, it is very fresh; if it stands on one end in bottom of the bowl, it is less fresh but still good to eat. But if it floats to the surface of the water, indicating that air has permeated the shell, it is no longer fresh. This simple test can be more reliable than the best-before date stamp each egg laid in the EU must bear. Eggs are a good source of high-quality protein, and Irish registered dietician Paula Mee recommends eating up to eight a week in her recently published book, Mediterranean Mood Food.
The research also showed that 29 per cent of Britons throw away eggs solely because they are past their best before date. However, eggs are often still good and safe to eat long after the date on the packaging has passed. EU legislation requires that the maximum best before date on eggs must be 28 days from when they were laid. The research found that just 23 per cent of Britons were familiar with the water test that reveals whether eggs are still fresh enough to eat.
If eggs sink to the bottom of a bowl of cold water and lie flat on their sides, they are very fresh. If they are less fresh but still good to eat, they will stand on one end at the bottom. If they float to the surface, they are no longer fresh enough to eat. This is because as the egg gets older, the size of the air sac inside increases, making it float. Small changes from each of us can make a big difference.
Eggs expiry date: How to test eggs in water if you think they’ve gone off
There is no uniform or universally accepted system used for food dating in the United States. Depending on which food you are buying, the date on the package could be a recommendation on when it should be sold by or when it should be eaten by. Since confusion surrounding a date could mean throwing out perfectly good food, here are some tips about food package dates and storage for some common foods on your shopping list.
Open dating use of a calendar date is found primarily on the package of perishable foods such as meat, poultry, eggs and dairy products. Except for “use-by” dates, product dates don’t always refer to home storage and use after purchase.
You can store fresh shell eggs in their cartons in the refrigerator for four to five weeks beyond this date.” Plants not under USDA inspection are governed by the.
Thinking of all meals, and ingredients. How many eggs do you eat in a week? Need a little inspiration? Check out our Eggs section for new ways to cook eggs, and time-saving tips and tricks! Want more delicious egg recipes? Check out our great collection of dishes in our recipe section! We know a lot of people like to throw away the egg carton when they get home and store their eggs in the little egg caddy that comes with your fridge or in a separate bowl.
This may look pretty, but we recommend always storing your eggs in their original carton.


The community for patients, friends, families and healthcare professionals
Welcome to mydiabetes.com. An online support and community service for patients,families,friends and healthcare professionals. Please do join us.
One of the challenges of living with diabetes is often the change that needs to be made with the food and drink that we consume . Your medical advisors will, no doubt, have given you some very specific advice about what kind of foods to eat and what kind of foods to avoid.
Mydiabetes.com is about providing support to patients, family members, friends, and health care professionals who travel on the diabetes journey. In this weeks blog we look at ways in which we might think about the food and the drinks that we consume. Planning in advance may support us in remaining focussed on those changes recommended by our medics.
Here is a recipe for thinking about Food and Drink, Diet, and Diabetes (snack on the bits that you feel may be useful and leave the rest alone).
Ingredients: Who, What, Why Where, When, How.
1) Think about Who you will be eating with – have you shared your diabetes story with them? Are they aware of the changes that you are making in your eating and lifestyle?
2) Plan in advance What you are going to eat – planning in advance may help you to avoid the temptation to eat foods that are not a part of your recommended intake.
3) Before you start to eat ask the question Why are you eating this food at this precise moment? Is it because you are hungry or is there another reason?
4) Where are you planning to eat? If you are planning to eat out investigate the menu in advance – call the restaurant and ask them if they will prepare food to match your specific needs.
5) When do you plan to eat? Are you planning regular balanced meals? Maintaining a balance of blood sugar levels may be helped by a regular eating pattern.
6) And finally How are you eating? Are you eating fast like the way fast food outlets quickly serve up their offerings or are you starting to really enjoy the flavour of the foods that you are eating? Are you eating SLOWLY and taking time to rest and enjoy you new diet?
More control and more learning about our food and drink, diet, and diabetes.
Have a great week – good luck and please do share your news.
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Vegetarian wedding catering is rapidly becoming an increasingly popular dining choice for vegetarians. The increasing number of people that are becoming vegetarians, the increased awareness of the environmental impact of meat and the availability of more plant based substitutes are all contributing to an increasing demand for this type of catering. However, not everyone is comfortable with this new trend, so what should you do?
One of the main reasons why people like to go on vegetarian menus is the reduction of animal products in their diet. There are also a number of health benefits associated with having a diet high in vegetables. Eating more red and leafy vegetables and less meat is known to have a number of positive effects. Studies have shown that eating a diet high in vegetables is not only better for your health but is also healthier than eating the same amount of meat, which can cause high levels of cholesterol and saturated fat.
Vegetarian Food Services
There are a number of different options when it comes to vegetarian cooking. You have vegan catering, vegetarian catering, plant based catering and of course a personal chef. A vegetarian personal chef does tend to be more expensive than more traditional dining options, but this can be offset by the cost of purchasing the ingredients in bulk and making the meals at home. This means that you can buy the necessary items in large quantities and cut down on the cost of cooking the meals. Vegetarian cooking often involves using fresh vegetables as well as herbs and spices, making it an exciting way to eat.
Cooking Vegetarian at Home
You may find that it is difficult to prepare a vegetarian meal, particularly if you are unfamiliar with cooking vegetables. If you cannot cook for a vegetarian then it is important to look into some online recipes or cookbooks that can give you tips and ideas on preparing vegetarian dishes. The preparation of the dishes can sometimes be tricky, so consulting a recipe book or online is advisable.
How to Make Your Wedding Catering a Success
In order to make your vegetarian wedding catering a success, it is a good idea to get help from a friend or a family member that is also vegetarian. If you are able to provide the required dishes then you will have a great chance to enjoy the experience of eating a vegetarian meal with family and friends.
Having these additional people around to help you makes food preparation skills a lot easier, making food preparation a lot more enjoyable and less stressful. When the time comes for your meal, you will be able to enjoy the experience of being able to prepare the vegetarian food you have chosen in order to keep the family and friends together while enjoying the food you are eating.


Since becoming a momma, I'm trying to also be more "domestic." Actually, if you've noticed, for the last year or so, I've been more motivated to cook. I'm calling it "nesting." You call it whatever you want. :) But Honky Tonk Hubby, is enjoying it. I've been cooking and baking so much lately!
Months ago, I found Made It. Ate It. Loved It. And I LOVE it! One of the recipes I really wanted to try, was this bread. But I was pregnant, and didn't want to eat. Was sicker than I'd like to remember. But I printed it out. And knew, in a few short months, it would be cool enough to bake again. You know, not triple digits!
8 months later, I'm baking bread! I know!! I shocked myself. :) But this recipe seemed easy enough! I just had to try it. And my house, smells AMAZING right now!! Mouth watering, OMG-ing, I can't wait until the bread is baked....GOODNESS!!
I'm telling you, if I can do it, so can you! It's not that bad. And what is better than fresh bread and butter? When it's cool outside. And there's stew making in the crock pot. I can't wait for dinner! If you don't hear from me in days, I'm in a bread coma! ~Chels
5 years ago


In the realization of this type of orders, we use professional semi-trailers with modern refrigeration units. They make it possible to regulate thermal conditions, adapted to a given cargo space.
We carry out domestic and foreign refrigerated transport in strictly controlled conditions, in accordance with all legal requirements. We have certificates that guarantee the safety of transported goods. Our staff serving this type of supply chain, has all the requirements for exemplary service and document standards. We undertake refrigerated transport in Poland and abroad: food products (including frozen food, ice cream, meat, vegetables, fruits), pharmaceutical products (especially medicines), garbage, goods category III etc.
Our experts are ready to help.Contact us and we will find the best solution.


BEST MEAL OF MY VISIT!!!
I traveled all over the Charleston area on our recent vacation only to find the best food experience just minutes from my hotel. Page’s Okra Grill was exactly what I needed after several days of failed attempts to be WOW’d by the list of restaurants I came to experience. It wasn’t even on the radar, but decided to give it a try after my navigation system guided me here instead of Boulevard Diner (which was our intended target).
I had the Country Fried Steak with scrambled eggs and potatoes. Aside from the fact that the portion was HUGE, it was simply the best breakfast I’ve had (outside of my wife’s cooking) in a long while. Gravy was creamy but didn’t overpower the steak. The steak was cooked to perfection with a tender inside, crispy battered outside and very well seasoned. I thoroughly enjoy it!!!! The cubed potatoes were really good also. My only wish would have been if they had sauteed my onions prior to scrambling them into my eggs.
My Goddaughter had the Shrimp and Grits. She was reluctant to order this because it’s something new to us, but a common part of local cuisine. I don’t want to over-hype the taste, because we are not very experienced with this dish. But of the three places we tried Shrimp & Grits in Charleston… this was by far our favorite!!! It was ABSOLUTELY DELICIOUS!!! Everyone else enjoyed their meals also which included the “Oh My God” omelet, pancakes and other standard breakfast fare.
If it were not for the fact that we had so many restaurants on our “Must Try” list, we would have eaten here every day. I could totally see myself becoming a regular if I were a resident of Mt. Pleasant and will definitely be back for more on my next visit to the Charleston Area. Matter of fact, it will be the first stop on my list.


An Intimate Dinner
An Intimate Dinner for romantic occasions. A memorable dinner with decoration inspired by the Balinese tropical homes, with torches, candles, and a generous spread of flower petals.
IDR 1000.000++ per couple
Enjoy a 4-course set menu dinner featuring Asian and Indonesian dishes created by our culinary team including a bottle of mineral water.
The venue is in the garden overlooking the ocean. Please ask if you would like to have a photographer to capture the special moments. Extra beverages will be on special requests.
Booking is required. Please click the button below to request the menu.
Price is subject to 21% tax and service charge


CONSIDERATIONS ON FEEDING OF CALVES
In terms of nutrition, we need to remember a few important things when it comes to unweaned calves and heat stress.
In case of heat stress, calves' intake of starters / concentrates decreases, while their energy requirement (for maintenance) increases by 20-30%.
Increasing the number of times that calves receive milk or milk replacer from 2 times to at least 3 times a day is a good choice.
Offering smaller amounts of fresh calf starter or concentrate more often will reduce spoilage and stimulate absorption.
Provide fresh, clean and cool drinking water continuously.
Depending on age, healthy calves drink between 6 and 12 liters of water a day.
Sick calves with heat stress can drink up to 20 liters of water per day.
Recognize the signs of dehydration in your calves in time!
POINTS OF ATTENTION ON WEANING AGE OF CALVES WITH HEAT STRESS
Depending on starter / concentrate intake during heat stress, and the duration of the heat stress, it may be useful to postpone weaning for a week or more.


I Don't Eat That! A Children's Book About Food
Erica M. Burrell M.Ed (A and ILT)
List Price: $19.99 (Hardcover - Food Knowledge and Eating - 2022)
Elodie never eats school lunch like her classmates do and they want to know why. So she educates her friends about different types of food and how food is made. Do you know where your food comes from? Elodie does. She'll teach you in "I Don't Eat That!", A Children's book about being vegan and where food comes from.
Why I Wrote This Book
I remember teaching in New Orleans, LA. My class at the time had no idea that plants were fruits and vegetables. Nor did they know that meat was actual animals. Most adults do not know the source of their food. My goal in this book is to start to change that for both children and their parents. (32 pgs) Ages 4-10
- Product Dimensions: 8.5 x 11
- Shipping Weight : 14 ounces


So, the Mister and I are big beer fans around here. He has been homebrewing for a couple years and I swear that he has never made a bad beer. There has been one or two strange beers but nothing undrinkable. In fact, most of them have been highly drinkable! When I started getting interested in making cheese I felt like there was some kind of crossover potential there. They both relate to the science of applied heat. They both relate to farm life — beer is made from grains, cows eat grains and grasses. But, obviously, these are tenuous connections. The light came on, though, when I started reading about pairing cheese with beer.
Our cheesemaking group, FUCheese, has long talked about doing a home cheese pairing with homebrews (from the guys at BSBrewing, including my husband) so I started doing some research on what kind of cheeses we would want to make and what would be a good pair. There’s a surprising amount of information out there about pairing the two and for good reason: they are delicious together!
Typically, when you think of pairing something with cheese, you think of wine. Wine is a wonderful, wonderful thing and I have had some truly sublime wine and cheese pairings. (The Rioja Santiago paired with Midnight Moon that we had at the sadly defunct Curds & Whey shop in Sellwood comes to mind.) But, at least for me, wine is a little less accessible than good beer. And wine is really more of a contrasting flavor with cheese whereas beer can be more complementary. The tannins and oak and leather and jam of wine is not very present in cheese. However, the grassyness of some hopped beers, the earthy and meaty flavor of porters and the bright freshness in pilsners and hefeweisens can really interact with cheese in a refreshing way. That’s the other thing — beer is refreshing! It can cleanse the palate in a way that wine is hard-pressed to do. Some cheeses are incredibly tongue-coating and not much but something bubbly and cold can hold up to that. And now that the hot weather is finally upon us, it makes even more sense to crack open a beer and keep on enjoying that cheese.
Last year when we got some goat milk and had a goatapalooza of cheesemaking, Nicole and I put together a goat cheese plus beer pairing using as a guide some info we found online (google Garrett Oliver — he loves this stuff!). We were bowled over by how good it was. Then this past winter, Thom (the Mr.) and I joined Dave and Sarah at Saraveza for a cheese and beer pairing with cheese provided by Steve Jones of Steve’s cheese. It was fantastic! The cheeses were incredible and the beers were amazing. So, we’d been talking about this for months and continually pondering which beers would go with which cheeses. I’d push Thom to try some cheese and think of what beer it would go with and he’d push back with some beer asking what cheese I thought would go with that. We were talking about this with his cousin Julie (also a beer fan, she used to work at Bridgeport Brewing, Portland’s oldest craft brewer) who is now at Adidas. She said that a cheese beer pairing would be a fun thing to do with her department at work and could we arrange that? We looked at each other and laughed, “Yeah, we could probably do that.”
So, a few weeks later after some fun evenings of beer sipping and cheese sampling, we came up with a rough plan of attack. We bought beers at Belmont Station and Saraveza (all Oregon beers) and I spent an hour or so at Steve’s Cheese getting the cheeses. And let me take a moment to sing the praises of Mr. Steve’s Cheese, also known as Steve Jones. He is an enthusiastic and knowledgeable cheesemonger who clearly loves his work and puts a lot of effort into stocking the best local and international cheeses. Thankfully, he is also a big beer fan and was able to suggest alternatives and amendments to my cheese list based on the beers that we wanted to serve. I knew the type and flavor of the cheeses I wanted but only had one very specific cheese in mind that I had to have so he was invaluable in finalizing the list. If you live in or near Portland, GO TO STEVE’S CHEESE. Seriously.
The next day, I packed up a cooler of beer and cheese, a big cutting board and my cheese knives (a birthday present — they are so cool! I should write a post on those.), some crostini crackers and sampling glasses for the beer. Thom and I went over to Julie’s house that evening and met a dozen of her coworkers and gave a little talk about what we were about to do. Then, we started sampling!
The menu started with a fresh chevre from River’s Edge paired with Widmer’s Hefeweizen. This is one of my favorite pairings, they work so well together and I think Widmer’s Hef is one of the best of its kind — easy drinking, accessible and inexpensive. Next we paried Pondhopper with Mirror Pond Pale Ale. Pondhopper is an aged goat cheese that uses Mirror Pond Pale Ale to wash the curds during the making process. I wasn’t actually sure how well these would pair because when you taste Pondhopper you don’t necessarily get a “beer” vibe from it or a hops note but they were really fantastic together. Also, Pondhopper is a standout cheese that would be welcome on any cheese plate at any time. We then passed around small samples of Mirror Mirror which is a double of their Mirror Pond beer and aged in oak barrels to produce what is essentially a barleywine.
After that we shifted gears a bit and sampled Rogue’s Hazelnut Brown with the creamy, 3-milk Robiola — an Italian cheese from the Piedmont that is meaty and full and creamy and awesome. You kind of want to roll over and die after eating some Robiola and that’s a good thing. The final pairing matched Cascade Brewing’s Kriek (a sour cherry beer) with a stinky swiss style cheese called Maritchas. This last cheese came straight from Steve because I could imagine a few different types of cheeses that might work with the sourness of the beer but I wasn’t sure how big I wanted to go. Some cherry beers are incredibly tart and the Cascade Kriek is too but not terribly so. Once he cut me a sample of the Maritchas, I knew it would be a good finish to the evening.
Anyway, everyone had a really great time and Thom and I had a blast. I would totally do that again. So, next time you’re at the cheese counter, pick up a few things and then head over and grab a couple beers. Beers tend to be cheaper than wine (though not that Kriek!) and you may come up with an astounding flavor combination. Also, I was asked what would be a good cheese to go with Budweiser and I think a Kraft American cheese slice wrapped around a Slim Jim would be pretty awesome.*
* But I’m not sure I would ever eat that.


When Peter Sawkins won the Great British Bake Off in November 2020, it was the culmination of an amazing journey that began when he started watching the show aged 12. Just 8 years later, he won the coveted GBBO cake-stand with his imaginative, distinctly Scottish twists on baking classics, his unsurpassed flair for flavour and his witty, self-deprecating honesty. And, of course, his sheer passion for baking. Now, in PETER BAKES, Peter reveals the secrets to his baking success, his brilliant recipes and gluten-free options, and his trademark tricks including how to listen to your cakes, how to enhance your skills and how to develop the confidence to trust your senses in the kitchen. All of which will help you make everything from showstopping cakes and perfect patisserie to yummy puddings that’ll bring a smile to everyone’s faces.


Learn More About Us
Mama Rosas Pizza has been serving New Haven, Connecticut high quality Italian fare for many years! We love our customers, what we do and our food. Everything is made with love, passion and a hungry customer in mind. Everything can be ordered right on our site. Use the special discount code at the bottom of the screen for 10% discount. Effective only on orders from our website.
What Our Customers Say
"In one word... yummy! Super thin pizza, which doesn't lack on the toppings. All of the toppings are fresh. My fiance got a white pizza with shrimp, scallops, calamari, and crabmeat, and he loved it. I am a vegetarian, and went with a cheese pizza with garlic. It was delicious (and I've ordered this from them before with the same level of yumminess). The fried mozzarella is so good. And the marinara sauce served on top is amazing. The delivery service has been perfect both times I have ordered from Mama Rosa's. I can't wait to explore more of their menu."
"I heard this place closed so I took it off of our list before we got a chance to try it. Turns out it's open (again?) and I'm glad it's back! It's hard to find good New York style pizza around here, probably not surprising since it's outside of New Haven, but this pizza is great! We ordered a 14 inch pizza that turned out to be a 16 inch, not sure if that was a mistake or not. We also got "garlic knuts" (not a typo, they're like grape-sized bread bites) which were kinda meh, tortellini alfredo, and some curly fries. The non-pizza stuff was alright, I want to try more of the menu before passing final judgement, but just the pizza alone is excellent!"
"Went there for my 30 minute break on Thursday and I ordered a meatball/sausage parm and good golly miss molly that was the best grinder I've had in years. Every time I work outta north haven i promise i will be eating lunch here"


Protein Boosted Wheat Biscuits Protibrick From Fuel Your 10K Hours
There is a new alternative wheat biscuit breakfast product hitting the shelves in all major super markets around the UK including Asda and Tesco. Protibricks contain more protein, have a larger surface area and are 100% wholegrain.
They are priced very competitively to everyone’s usual favourite, which certainly makes them well worth checking out!
The Fuel Your 10K Hours brand first launched in 2012 with chunky granola and has since started rolling out more breakfast related products including porridge and drinks.
The Protibrick is the first ever protein increased wheat biscuit which is hoping to attract those with an appetite for added protein in their daily routines.
Each serving of 100% Wholegrain Protibricks (40g) contains 6.3g of protein, 4.4g of fibre and is low in fat and sugar. Created with square edges rather than rounded the wheat biscuits help you keep fuller for longer.


Leon's Pizza has been serving WNY Since 1978. Come visit us at our new location where you will find our famous New York style pizza or dine next door at our new Leon's Italian Bistro where you can taste our distinctive authentic Italian cuisines featuring fresh ingredients prepared in modern combinations. Whether you choose pasta, seafood, chicken, Steak, or pizza you can experience the most authentic and delicious Italian food around. Our inventive cuisine, attentive service, and a casual, atmosphere is what distinguishes us in town.
8890 Porter Rd, Niagara Falls, NY 14304
Dine In • Take Out • Delivery • Catering


Just Because It’s White Doesn’t Mean It’s Milk
For most of my life, it seems, I’ve been on some kind of weightloss diet. So it’s fairly typical for me to pick up a food package at the supermarket and turn it over to reveal how many calories and fat per serving it has listed in that annoyingly small print.
The information helps me to decide whether the item goes into my cart or stays on the shelf.
Whether it’s nutritional information, maybe a recipe on the back or even puzzles and games for the kids, consumers are attracted to and read food labels for any number of reasons.
Listing the ingredients also is helpful to those with health issues or food allergies. It’s a reasonable expectation to have accurate information about your food on the label so buyers can make appropriate choices.
But there is a labeling problem afoot in your grocery’s refrigerated section and it’s hurting dairy farmers everywhere.
The problem is two fold. First, manufacturers of plant-based beverages — like soy, almond and rice drinks — are labeling them as milk when they are clearly not.
Being a white liquid doesn’t make it milk.
Second, the federal government has failed miserably to enforce its food labeling laws, which promotes inaccuracy and unfairness in the marketplace.
According to a long-existing Food and Drug Administration guideline, any food item labeled “milk” — as well as other dairy foods like cheese, ice cream and yogurt — must come from an animal source.
However, the FDA has chosen not to enforce this standard, designed to promote truth in labeling in the supermarket.
The makers of imitation dairy beverages are taking advantage of this negligence and cashing in.
The nondairy alternative drink market is reported to be a $2 billion annual industry, and sales are expected to continue upward with some predictions going as high as a 50 percent increase over the next five years.
Meanwhile, dairy milk consumption has steadily declined, dropping 25 percent from 1975 to 2012, according to the USDA. The depressed prices we see on our farms are a clear reflection of fewer people drinking milk.
But there is new legislation proposed called the Dairy Pride Act that would protect the integrity and proper usage of food labels.
Introduced in the federal House and Senate in January, it would require the FDA to enforce its food labeling laws and prevent companies from describing their copycat alternatives with milk’s good name.
I hope my Pennsylvania lawmakers will join me in supporting this bill.
Without FDA’s engagement on this issue, companies can skirt the law and freely promote their nutritionally inconsistent — and often inferior — imitations by using imagery and terms associated with real milk’s positive reputation.
Doing this creates inaccuracy in your grocer’s dairy case, and it’s unfair to consumers.
By using the term “milk” on their product labels, these companies imply that their drinks are suitable replacements for conventional milk. This couldn’t be further from the truth. Cow’s milk is a powerhouse of nutrition. It’s an excellent source of protein and calcium, and it offers a consistent package of nine vitamins and minerals.
Taking a few nuts or seeds, pulverizing them together and infusing the result with emulsifiers, sweeteners and thickeners does not make them a nutritional substitute for the real thing.
Buyers beware: Some plantbased drinks can be high in sugar and sodium, and contain minimal nutritional benefits.
Imitators are riding on the dairy industry’s coattails, which hurts dairy farmers who work hard to produce and promote a healthy product.
This type of labeling regulation is not new. It’s been on the FDAs books for the last 50-plus years, and this new legislation doesn’t actually create a new regulation. It just tells FDA to do its job.
Canada, the United Kingdom and members of the European Union all enforce their own version of this law, compelling companies to label their alternatives as beverage or drink even if they’re a U.S.-based dairy imitator selling their brands abroad.
The United States needs to join the table and do the same.
Lisa A. Graybeal is the chairwoman of the Lancaster County Agriculture Council. She was a journalist for 10 years before returning to her family’s 1,200-acre dairy farm in southern Lancaster County.


WHO WE ARE?
Sundaram Enterprises Pvt Ltd was established in 1996 and has since forayed into various sectors and now has transformed into a new generation seed company (Sundaram Seeds) that focuses on quality building, we bring together the most sincere and diligent farmers/producers who possess the best lands in the country and help them produce the best quality product that possesses the potential to give maximum yields when sown. Produce from our producer farmers is brought to our best-in-industry processing facility where careful processing and subsequent quality checks ensure the best product quality. We strive to grow and help all our business associates grow.
Our brief history has produced some encouraging results from partnering with leaders in the industry to covering the maximum market area of the country. We are determined to excel and be the best. Strategically located to serve all markets and get produce from some of the country's best soil and most advanced farmers, we have the potential to be a market leader and are looking for partners who want to join hands in the journey.
Sundaram Wheat seeds are produced by some of the best seed producer farmers and give excellent results in the field. Sundaram wheat seed is offered in varied varieties that suit all types of climatic conditions. Sundaram Wheat seeds is processed by the most advanced machinery in the industry to provide best quality standard.
Sundaram Soyabean seed is produced from India's best soil and has the potential to give maximum yields in any field condition. Sundaram seeds offers all prominent varieties of soybean seeds and is constantly launching newly developed varieties. Sundaram Soybean is developed to give maximum germinability and subsequent yield.
BENGAL GRAM SEEDS
' Sundaram Bengal Gram seeds are premium quality seeds that are developed for high yield and pest resistance. Bengal Gram is a growing crop in the country and seeds produced by us are empowering farmers everywhere to achieve maximum output of the crop. Top quality standards are followed for the production of Sundaram Bengal Gram seeds. Sundaram Bengal Gram seeds will ensure that every farmer gets the excellent result of the crop from their fields..'
OUR CLIENTS SAID
पिछले पांच सालों से सुंदरम के सोयाबीन बीज ने मेरे खेत में बहुत अच्छी उपज दी है।
Wardha , Maharashtra


Free shipping on all UK orders over £40
A “must-have” for any foodie parent.
Baby Spice Tin with 7 spice blends. Stainless steel storage tin with silk sari wrap, 7 different high-quality spice blends, 7 removable tins, each spice in a resealable packet and all are free from salt, sugar and chilli.
The perfect kitchen companion to your Baby-Led Weaning journey. Tantalise their little taste buds and introduce them to exciting flavours early on.
Spice Kitchen have partnered with baby-led weaning experts such as MyLittleFoodCritic and Zainab Jagot Ahmed to bring you a free guide with nourishing and flavour some 14 recipes that cover lunch, dinner, pudding, and sweet and savoury snacks.
Each blend has been carefully chosen for the younger taste buds. Blends are made fresh in small batches and stored in releasable packets to reduce exposure to air, meaning more freshness and flavour when you come to use them.
Adult spice tins are also available! Please find the Indian spice tin here
Great in: soups, tagines, couscous, dips
Great in: fajitas, wedges, burritos, frittata
Great in: pizza, pasta, risotto, stews, meatballs, steamed vegetables
Great in: curries, daals, rice, scrambled eggs, kebabs;
Great in: Cookies, Porridge, Pancakes, Muffins, Cakes, Milkshakes, Brownies
Great on Root veg, Chicken, Fish, Fritters
Fun and educational
Each tin includes a FREE, fun and educational Baby Spice world map with stickers for you and your child to complete together. Enjoy a spice from each country on the map to win the superstar badge.
Why You'll Love It
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Spice Tin - Baby Weaning
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