Watch the Video https://youtu.be/5xztRFXQi6k
Don’t forget to follow us on our socials for more great content like this!
- 4 large artichokes, firm and bright in color
- 1 lemon, juiced and zested
- 1 ½ cup breadcrumbs
- ¼ cup fresh parsley, chopped
- ¼ cup Asiago cheese, grated
- 4 garlic cloves, minced
- 2 tsp oregano
- 2 tsp basil
- 1 tsp ground black pepper
- ½ tsp salt
- 4 tsp olive oil
- Preheat your oven to 400F.
- Using a serrated knife, cut the top quarter off of the top of the artichoke and cut off the stem to create a level base. Snip the tips from each of the leaves, removing the sharp points. Loosen the leaves and using a sharp paring knife cut out the innermost leaves to reveal the fibrous choke.
- With a spoon, scrape as much of the choke fibers out of the artichoke as you can.
- Brush the prepared artichokes with a little lemon juice to keep them from turning grey while you prepare the filling.
- For the filling; In a small bowl, mix all ingredients and 2 tsp lemon zest until evenly moistened. Spoon the mixture into the center of the prepared artichokes. Loosen the pieces and spoon filling between each as well.
- Place the stuffed artichokes in an oven-proof baking dish. Pour the water, wine, and 2 Tbsp lemon juice into the dish and cover it tightly with aluminum foil.
- Bake the artichokes for 1 hour. After one hour, remove the aluminum foil and turn your oven to broil. Broil the artichokes for 3-5 minutes, until the tops are golden.


Super Bowl Sunday is almost upon us! If you won’t be at the game, check out these Sports Bars to get the best seat in the house for Super Bowl 2023, Feb 12 at 4:30 pm.
Blue 32 is one of the Valley’s most popular sports bars, and it’s not hard to see why. They have a huge selection of domestic and import beers, and fantastic bar food. From flatbreads, burgers, and salads to sandwiches, you just can’t go wrong. The kitchen uses the freshest ingredients on hand, and most sauces are made in-house. With TV’s throughout the bar and restaurant, there really isn’t a bad seat in the house. Four locations to choose from.
This bar and grill, owned by former NBA All-Star Dan Majerle, is really for the die-hard sports fans. You will see tons of sports memorabilia and several TVs, so everyone can keep up with the game. Their menu boasts delicious burgers, chicken fingers, and other American favorites. Be prepared to feast as the portions are large. Don’t know what to order? Try the Burger of the Month, an over-sized specialty burger designed for big appetites. Two locations to choose from.
Located in the heart of Old Town Scottsdale, this stylish two-story industrial building is a popular destination for breakfast, lunch, dinner and late-night eats. With over 30- TVs you absolutely can’t miss a thing. There are small plates to share of great comfort good food. Don’t miss the selection of specialty cocktails, imported and domestic beers on tap, imported Italian coffee and a wine cellar filled with more than 1,800 bottles.
Goldie’s Neighborhood Sports Cafe has been a favorite local spot since 1993. The food menu features an extensive selection including appetizers, salads, soups, chilies, huge burgers, focaccias, entrees, pasta, calzones, specialty pizzas, and luscious desserts. The drink menu has a popular daily drink special. Amenities like HD flat-screen TV’s, pool, shuffleboard, three 10-foot big screens, and friendly crowds make this the best neighborhood hang-out.
For other Super Bowl events, click here.


901 North Fifth Street
Circa 1920, Aden F. Beck came to Perkasie and purchased the Steven Farm and the Keeler milk route.
At one time, Beck’s Dairy deliveries were made by horse (named Tom) and wagon, and by sled in winter. A block building was constructed on the property next to the barn. This is where the milk was processed and bottled.
In November of 1936, Mr. Beck sold the milk business to Benner’s Dairy and purchased the Perkasie newspaper delivery route. The house is now a private residence, and the milk house is used as a garage.
Reference Perkasie Historical Society archives


THFD offers research and development into healthier ingredient substitutes and nutritionally balanced food products.
HFD has proven research & development which allow us to bring our customers the best tailor-made nutritional products.
THFD can design and develop all the necessary ingredient alternatives for delicious food and drink products for a demanding modern consumer.
THFD is a complete service from the conception of a product to the realisation of retail goods.
- Research on Innovative Ingredients Substitutes
- Development of Product Concepts
- Recipe Suggestions
- Food Technologies
- Nutritional Science
- Original Product Design
- Technology and Realisation
- Technical Consultation and Support
- Quality Assurance


When it comes to the north-south divide farmer Andy Blair, a Yorkshireman, knows where his heart belongs.
However, when it comes to his feet that’s a totally different matter.
Farm manager Andy is enjoying a surge in popularity – in the south in particular – for a crop he is growing on 850 acres of land at Redhouse Farm at Gedney Dyke.
It’s kale, a crop considered good for cattle feed in his homeland, but which has joined the ranks of the superfoods and is consumed for its health benefits by many people in the south.
Andy said: “We have been growing kale for quite a long time, but its real success has come over the last three years when the celebrity chefs have got behind it. It’s a fashion, but people are enjoying it and repeat buying.”
The vegetable is a significant crop on the farm, as are the nearly 500 acres of leeks and the 250 acres laid down to spinach.
Andy says: “We double crop the land, so we get two crops of spinach in a season. It grows very quickly in the summer. At this time of year the growth cycle is 25 days from drilling to harvest, in contrast to the other two crops that are long season crops.”
The kale harvest began in mid-June and continues through the winter and into April, when the vegetable is then imported from Spain until the new UK crop is available.
Andy, whose family keep a small traditional farm in Yorkshire, has worked for Emmett, the company that owns Redhouse Farm, for ten years. He’s been at Gedney Dyke just over five years.
Redhouse Farm opened to the public for the recent Open Farm Sunday and Andy said it was a really good day. Farm staff showed visitors the work done to produce the kale and the measures taken to protect farm wildlife.


WHAT IS PALEO?
Paleo is short for Paleolithic – this is the period of time where humans, the dog and the cat evolved as they are found today. It is pastoral evolution. Where lush grass grew in the fertile plains left behind by glaciers. Humans were taller and stronger than they are today and canines and felines were at the peak of predator evolution. This period of time began about 3 million years ago and ended about 10,000 years before the pyramids were built. It turns out, dogs were already partnered with mankind while Neanderthals were stalking the Wooly Mammoth! The dog was already a “pet” of humans during the upper or late Paleolithic era and felines were evolved and looked very similar to the Abyssinian, OVER 100,000 YEARS AGO!
The pyramids were built about 3000 years ago. These great edifices serve to pronounce to the world that a permanent house-based society was now the human norm and millions of years of pastoral evolution was now passé. It was the beginning of an insidious decline of human health. This new lifestyle was enabled by the mass production of the super food - grain. Before that, during the end of the Paleolithic era, life was in its wild and most pristine state.
Commercial pet food became most popular after WWII. Dog food and cat food have been made for less than 100 years – and it is still not nor ever will be “complete and balanced”. Dogs and cats eat grass for a reason – they must do so in order to obtain vital nutrients. The Paleopet guide will show you that the major ingredient of most every pet food is the cause of the majority of skin, ear and allergic problems veterinarians see. There are all manner of deficiency syndromes that have been documented over the last 30 years as the result of pet food manufacturers simply “getting it wrong”.
COMMERCIAL PET FOOD IS BASED ON THE WRONG ASSUMPTION BY SCIENTISTS OF MAMMALIAN CARBOHYDRATE METABOLISM.
The PALEOPET HANDBOOK will provide everything you need to know about how to feed your dog and cat what they EVOLVED to eat. It will make it so easy a paleolithic caveperson can do it! Even more important, your dog and cat will actually enjoy it. They will beg for it at dinner time. Their bodies will begin to change and the “broken metabolism” caused by the starchy dried chemically enhanced kibble and the rendered goo that you feed from a bag or can.
PALEOPET IS, WITHOUT QUESTION, 100% NUTRITIONALLY COMPLETE.
There are two methods to feed the Paleopet diet.
Stage 1 is adding essential and protective common and inexpensive grocery store ingredients to what is currently being fed. Fiber is essential for dogs and cats and most all commercial foods are astoundingly deficient in this most important dietary necessity. In nature, 20% fiber is the norm, commercial pet foods are most always less than 3% !
Probiotic (good) bacteria provide essential nutrients and protect against bad (pathogenic) bacteria. These living organisms are critical for intestinal immune system functions. Herbivorous prey are loaded with probiotic bacteria and the probiotic-rich stomach and liver are the first things consumed by a mammalian predator. There are NO probiotic bacteria in commercial pet food.
Stage 2 is raw with partially cooked vegetables. It explains how to feed raw meat safely and how to prevent Salmonella and meat parasites. Dogs and cats love certain vegetables, it is the reason so many of them eat grass. Most of my patients go stage 2 because they get convinced after stage 1, simply by adding common ingredients to what is already being fed. You can always go back to the dry or canned for when you leave a pet with someone else – or you can make it ahead of time and store it in baggies.
There is another huge benefit as well: Cost. Making your own diet from products available at most any grocery store will save 30 to 50% or more on your pet food bill!
Fact: Premium dog food is now more expensive per pound than freshly ground beef from your butcher.
Albertsons is selling 73% ground beef for $1.67 a pound. Ground chicken is on sale for $1.29 a pound. Premium dog food is $60 for a 30LB bag – that’s $2.00 per pound… If you mix vegetables with this ground beef or chicken, it will drop the price by another 20% or 30%! So for a little over a dollar a pound you can make your own pet food in less time than it takes to brew a cup of coffee.
This is not a BARF diet book! Paleopet is an anti-inflammatory diet that describes how to feed raw safely or to add healthy common ingredients to the current diet. Raw is best and can be made safe to feed but if a dry food is continued, learn how to add ingredients to make it less damaging.


The wonderful benefits of cooking together
Cooking helps build and strengthen family connections, and cooking together as a family can have significant well-being benefits. The kitchen is the perfect place to spend quality time together and reconnect as a family.
Research has shown that spending time in the kitchen can ease stress and restlessness and enhance mindfulness. By getting kids in the kitchen, you provide them with an outlet to de-stress and focus on something more creative and fun.
Here are a few healthy recipes that you may like to cook together, and please email us any of your own family recipes and we will share these with our community! firstname.lastname@example.org


Last Date Night
We had dinner at this Mexican place close to our house- El Nopal- which isn't really romantic but it really sounded good. Also I figured the spicy food wouldn't hurt :) We stuffed ourselves silly and then went and got a chocolate turtle cake from Schnucks. I have been craving chocolate cake with chocolate icing for a while now.
Then we stopped by our new favorite movie rental place, the RedBox at McDonalds. It's so easy- only a dollar for a movie- and we even have a code we've been using for free rentals! If you haven't tried renting movies that way before, I would recommend it. You can keep them until 7 pm the next night for just $1- beats the crap out of stupid overpriced Blockbuster, if you ask me! Anyway we checked out Mission Impossible 3- I know it's been out for a while but I figure it will be entertaining and will keep me awake. I have a problem falling asleep during movies at night. Now I'm just waiting for Jonathon to finish doing whatever he's doing so we can go watch it.


A Gathering Place
Common Grounds is a local coffee shop providing premium coffee and delivering the highest quality customer experience while supporting the local community. We take pride in the high quality of coffee we create. Our coffee beans are carefully sourced from all around the world, roasted locally and served to you fresh every day.
More than a business, we are a culture. A culture of motivated coffee lovers who strive every day to exceed expectations and bring the authentic coffee flavors right in your cup!
Quality of Coffee
While people say that breakfast is the most important meal of the day, for many, your first sip of coffee is the most important part of the morning. We all have our personal preferences on hot coffee versus iced or cold brew, black versus cream and sugar, but one thing is common to every coffee lover: the quality of beans.
At Common Grounds, we pride ourselves on our exceptional collection of coffee beans coming from all around the world. Origin influences coffee flavor more than any other part of the coffee process. What we do better than anyone else is source the best coffees we can get our hands on because quality is the cornerstone of our business.
Roasting process of Coffee
Taking raw green coffee beans and turning them into delectable roasted coffee is both an art and a science. The difference between perfectly roasted coffee and a mediocre coffee can be a matter of seconds. It takes years to become an expert roaster with the ability to “read” the beans and make decisions with split-second timing.
At Common Grounds, we treasure our coffee beans and use masterful roasting techniques to bring out the best in every bean. Roasting causes chemical changes to take place as the beans are rapidly brought to very high temperatures, and brings out the aroma and flavor that is locked inside the green coffee beans. When they reach the peak of perfection, they are quickly cooled to stop the process. Roasted beans smell like coffee, and are crunchy to the bite, ready to be ground and brewed.


It is important that have a healthy lifestyle,for example, getting up early,eating vegetables and more fruit ,eating less meat,if you do it,you will find yourself become healthy,isn't that?First,get up early,then drink some water,if you are free,you had better
My healthy lifestyle I think I'm pretty healthy. I exercise every day, usually when I come home from school. My eating habits are pretty good. I try to eat a lot of vegetables. I eat fruit and drink milk every day. I never drink coffee. Of course, I love junk food
望采纳,谢谢.Good living habits are important to our lives, which ensure us a healthy body and a good mood.Having a good rest is the basic, so that we can have enough energy in the whole day.Otherwise, we can do nothing if we were sleepy.
Nutrition for Health and Development Nutrition is an input to and foundation for health and development. Interaction of infection and malnutrition is well-documented. Better nutrition means stronger immune systems, less illness and better health.
The definition of “Healthy Life Style” include a positive living attitude towards life, eating a balanced diet, exercises regularly, which is three to five times a week with at least thirty to forty-five minutes per session. Regular social interactions and
a healthy lifestyle,the chinese way(中国的养生之道)traditional chinese doctors believe we need a balance of yin and yang to be healthy.(传统的中国医生认为我们需要一个平衡阴和阳来保持健康.)for example,are you often weak and tired?(
Healthy Lifestyle - Eat lots of fruits and vegetables Nowadays, it is fashionable to eat healthy food, such as organically-grown food, and do exercises to keep healthy. In brief, people are trying to live a healthy life.But what should be done to lead a
People are beginning to attach much more importance to their health these days than ever before. They begin to realize that good healthis the most valuable possession a person can have. However, many people don't know how to stay healthy
A healthy lifestyle As we all know,it is important for us to keep healthy.But how to keep fit?First,we should eat healthy food,such as fruit,vegetables and so on.We'd better not eat junk food,which is bad for our health.Second,doing sports is necessary
I think healthy living habits are very important for usIn current society, people have known the importance of keeping healthy and good life habit.( 在当今社会, 人们已经知道养成健康良好生活习惯的重要性)First, we should eat plenty of fruits and


Our responsible caregivers can help if you have a hard time preparing for your meals. We have well-trained staff members who are able to cook delicious and healthy food based on your taste and preference.
We can help you with the following services:
- Plan and prepare meals customized to the needs of the client
- Assistance with maintaining and recording special diets
- Cook food in the customer’s home for convenience
- And much more
For more details, please reach us today at 412-948-7035.


Licensed Café Tiirikkala
Located at the heart of medieval Turku, Licensed Café Tiirikkala has brought Nordic flavours and a rich atmosphere inside these age-old walls.
Whether you are thinking of a delicious lunch, boisterous after-work drinks, a relaxing cup of coffee or an evening with quality live music, Tiirikkala is the place to go.
Diners at Tiirikkala are pampered with seasonal menus, changing lunches, abundant brunch and delicacies from the café’s own bakery. Everything is made from quality ingredients, with an ardent passion for quality food. At weekends, you are welcome to spend a pleasant evening listening to jazz and blues artists until the small hours.
The Tiirikkala upstairs can be booked for private functions, when there are a minimum of 40 dining customers. The long table in the attic seats 16 people for an afternoon coffee, birthday party or sitting dinner. With the farmhouse tables included, the upstairs can seat approximately 50 people in all. However, the restaurant terrace and customer toilets are located upstairs, so we cannot guarantee unbroken privacy in the space. Reserving the entire building for a private function makes it a comfortable venue for 100 people.
The restaurant upstairs, seats for 50 people
The entire restaurant, seats for 100 people
Equipment: projection screen and video projector, WiFi.


Keeping up good levels of protein allows the body to heal – go for lean meats, fish, eggs, dairy. Vegan options include the full range of vegetables, legumes, lentils, nuts and seeds and soy products (keep away from GMO modified and fermented soy is especially good for your health).
Jane has written a book for anyone going through medical treatment for cancer. It outlines which natural therapies are helpful in reducing the side effects of surgery, chemotherapy, radiation therapy and hormone therapy.
Available to purchase from either of our clinics or buy online.


Welcome To Olives
For several generations, the name Massad has been synonymous with culinary excellence–both in the Bekka Valley of Lebanon and in Mankato, Minnesota. With over 40 years in the food business, John Massad continues to be a master at his craft. As a young boy he decided to take over his family businesses in Lebanon and has never looked back. In 1971, John married Najwa and they had two daughters, Meray and Karla. Together John and Najwa have etched themselves in the fabric of Mankato’s culinary culture with Olives, Massad’s Grille, and Najwas Catering.
“We take great pride in what we do, especially when it comes to our food.” – The Massad Family
People Are Talking
“Best Restaurant in Mankato”
“Every time, we’ve had delicious food, great service, and a relaxed atmosphere. I would highly recommend Olives!”
“Fabulous food & flawless service”
Great food, great service. Everything that we order is always excellent. “
“Best Food in Mankato”
“I went to Olive’s with a friend and was amazed at the quality, presentation, and taste of the food (the lamb is amazing).“
“Delicious Food Attentive Service”
I have been a guest at Olives on a number of occasions and feel compelled to let others know about this gem in greater Minnesota.
The Massad Group
The Massad family restaurants including Olives, Najwa’s Catering, and Massad’s Grille in Mankato Minnesota.
Delicious Entrees created by executive chef John Massad, a full bar, and unique atmosphere make Olives Mankato’s best fine dining experience.
In over 20 years of catering Najwa’s Catering has delighted thousands of clients in the Greater Mankato Area.
Hours of Operation
MON – FRI
7:00am – 8:00pm
7:00am – 8:00pm
Take Our Survey
We always want to be improving your experience. Help us by filling out our short survey.


Last week, actor Jeremy Piven bowed out of a Broadway production of David Mamet’s “Speed-the-Plow,” citing exhaustion due to an elevated mercury count.
How did his mercury count get so high? From eating sushi and taking Chinese herbs, according to his doctor, Carlon Colker. Never mind the herbs for now. How much sushi would you have to eat in order to endanger your health?
Media contacts from the FDA and EPA haven’t returned calls, but I did speak with several people at those organizations off the record. Could this happen? Yes, they said, but it would not be due to binge sushi eating. Rather, mercury builds up in a person’s system over time. Through, say, the eating of sushi twice a day, as Piven apparently was in the habit of doing. (Hollywood!)
Get better babe. We can’t wait to see the new season of Entourage.


Whether you are eating gluten-free or need to feed someone who needs to eat gluten-free, it can be overwhelming and daunting at first. You will find some helpful ideas here to help you get started.
First, let’s understand what gluten is. It’s the protein found in wheat, rye and barley. Just like lactose is a sugar found in milk products that some people cannot tolerate (“lactose-intolerant”), gluten is a protein that some people cannot tolerate. And just as lactose causes certain physical reactions in people with lactose intolerance, reactions to gluten can include headaches, fatigue, mind “fog,” impaired concentration, joint/bone/muscle pain, heartburn, urgent bowel movements, increased appetite, gastrointestinal distress, bloating, cramping, flatulence, skin rashes, eczema, psoriasis, respiratory issues including asthma, autoimmune diseases, behavior issues like ADD/ADHD, autism, schizophrenia and more. Recently we discovered a link between gluten and canker sores/mouth ulcers in my oldest son.
Celiac disease is a serious autoimmune disease involving gluten. If a person with this condition eats or drinks gluten-containing foods or beverages, their small intestine is damaged, preventing nutrients from being optimally absorbed; this can result in malnutrition and other symptoms.
In a nutshell, gluten causes inflammation, and inflammation is at the root of many diseases. Anything that ends with “-itis” (arthritis, bronchitis, colitis, bursitis, pancreatitis, bronchialitis, sinusitis, etc.) means that there is inflammation happening, and getting rid of gluten could improve the condition, especially when the condition is chronic.
Where Is Gluten Found?
Understand that wheat (gluten) is in a LOT of foods (and added to a lot of foods) that you may not think of, so READING LABELS is critical! And generally, the fewer the ingredients the healthier the product and the easier it is to determine whether it contains wheat or gluten. The less processed a food/beverage is, the less likely it may have hidden sources of gluten. Unfortunately, wheat can be added to products and show up on a label as “modified food starch,” “natural seasoning/flavoring,” etc.; these terms do not always mean gluten is present, but in order to avoid hidden sources of gluten you must be like a detective.
If you aren’t sure if you have an allergy, intolerance, or sensitivity to wheat/gluten, you need to be very strict in avoiding it for at least 6-8 weeks. Also, you need to be very observant as to what your body is doing or how it is changing as you change your eating. For example, does your skin clear up? Do you have less gas/bowel issues? Do you have less frequent/severe headaches? Do you have more energy or not feel as tired? Are you able to think more clearly? Etc.
There are lots of good-tasting GF foods out there; going to a health food store is a great way to see what is available. You can find GF pastas, snacks, cereals, sauces, brownies, pizza crust, cookies and cookie mixes, frozen breads, muffins, donuts, and much more. The prices vary from reasonable to expensive. I have also found great deals on GF flours and products on Amazon.com (which is super convenient because it’s delivered right to my door). Some of my favorite brands for GF foods are Arrowroot (great mixes for cookies, pizza crust and brownies at health food stores), Bob’s Red Mill (good pancake mix and flours), Pamela’s Products (great cookies!), DeBoles (pastas), Tinkyáda Pasta Joy (pastas), Schär (sweets & treats).
More and more grocery stores are carrying GF items in their health-food areas, but don’t forget to check the Asian aisle for options as well. The Asian section often has rice crackers (who doesn’t like crackers & cheese?) and rice pastas that are less expensive than similar items in the organic or health-food section.
It’s time to get into the details. First we’ll go over the foods to avoid, then the foods you can enjoy! The KEY is READING LABELS and looking for the words “wheat” (and also “rye” & “barley”).
- Bread, anything breaded (like chicken nuggets, fish), donuts, bagels, English muffins, rolls, biscuits, crumpets, scones, muffins, crescents, bread sticks, fritters, hotdog/hamburger buns, etc.
- Crackers (saltine, graham, etc.)
- Pasta, noodles
- Stuffing/Stove Top®
- Some chips, especially flavored varieties (like Pringles®, some Doritos®, etc.)
- Most cereals, puffed wheat (even some “corn flakes” or “rice cereal”), cream of wheat
- Flour tortillas
- Pizza (it’s the crust!)
- Pancakes, French toast, waffles, toaster pastries
- Fruit bars/Cereal bars
- Most flavored rice packages
- Regular oats (if you are super sensitive)
- Some canned fruit pie fillings
- Some frozen French fries
- Some canned/frozen vegetables in sauce
- Some relishes/pickles
- Many soups including cream of mushroom, cream of chicken, etc. and dry mix soups
- Some broths/stocks (ready-made or cubes)
- Some canned baked beans
- Some sauces (spaghetti, pizza, etc.), some sauce mixes, and some marinades
- Some salad dressings, mayonnaises, mustards
- Some soy sauces
- Gravy (unless it’s thickened with corn starch instead of flour)
- Some seasonings (for meats, salads, tacos, chili, onion soup mix, etc.)
- Some dry-roasted nuts
- Some baking powder, baking soda
Dairy & Meat
- Some prepared meats, some lunch meats, some hotdogs, sausage, salami (though it doesn’t always say on the label)
- Most frozen meatballs
- Some grated cheeses (pre-grated) like parmesan
- Some cheese spreads
- Some cottage cheese & yogurt (FiberOne® yogurt or FiberOne® cottage cheese have wheat! . . . go figure . . .)
Sweets & snacks
- Some candy (like Twix, Kit-Kat because of the cracker/cookie/wafer)
- Malted desserts
- Some granola bars
- Most licorice
- Ice cream cones, waffle cones
- Pies (pie crust & sometimes the filling), cakes, cookies, brownies, etc.
- Some peanuts (the package of peanuts I received on an airplane had “wheat starch” on the label!!)
- Beer, ale, lager, stout, Guinness
- Malted beverages
- Some coffee substitutes & creamers
- Many prepared one-person meals (like Lean Cuisine®, etc.)
- Ingredients listed on labels that may contain gluten: cornstarch, dextrin, malt, malted drink powders, malt extract, malt or grain vinegar, maltodextrin, modified starch, oats, starch, wheat starch, textured vegetable protein
- Some medications (read the label and speak with your pharmacist)
- You may eat the gluten-free equivalent of any of the items above (example: GF ice cream cones)
Enjoy (after reading the label! Look for “gluten-free”):
- Wheat-/gluten-free bread (store-bought or homemade)
- Wheat-/gluten-free pasta (Dynasty® Mifun Rice Sticks – like angel hair pasta)
- Rice (plain, unflavored)
- Quinoa (plain, unflavored)
- Most corn tortillas, corn taco shells (read the label – I did recently find “corn tortillas” that contained wheat!)
- Oatmeal, regular (if you’re not sensitive to cross-contamination – otherwise, consume certified GF oats)
- Rice Chex®, Corn Chex®, Rice Krispies® Gluten Free, Kix cereals (and others)
- Most corn/tortilla chips (read the label – there are some brands that contain wheat!)
- Most rice cakes
- Plain potato chips (not flavored) and some Doritos® (check label!)
- Fresh fruits and vegetables
- Frozen fruits and vegetables (be careful of “sauces” added to some vegetables)
- Most canned fruits and vegetables (if combined with a sauce, read label carefully)
- Most salsas, some pasta sauces, most pizza sauces
- Spices in their pure form
- Vanilla & Vanilla extract in their pure form
- Most cocoa powders
- Most broths and some Progresso® soups
- Dried beans, legumes and plain, canned legumes (double check labels)
- Peanut butter
- Most jellies/jams
- Most mayonnaise, mustard, ketchup
- Apple cider vinegar, balsamic vinegar, wine vinegar
- Pure sugar, honey, maple syrup
- Oils (vegetable, corn, coconut, etc.)
Dairy & Meat
- Plain meats (ie. Chicken breast, fish, tuna, burger, pork, etc. unsliced, unmixed with other ingredients)
- Hormel “Natural Choice” Lunchmeat is GF (so is Buddig® Premium Quality)
- Cheese (esp. Kraft®) (be careful about the already shredded varieties – “mold inhibitor” can be a form of gluten; avoid this by buying the blocks of cheese & shredding yourself)
- Milk, cream cheese, cottage cheese, yogurt (but not FiberOne®)
- Butter, margarines
Sweets & snacks
- Plain nuts & seeds (without flavoring)
- Most fruit snacks/fruit leather
- Popcorn (if flavored, read the label)
- Jell-O® pudding mixes (except ones containing cookies, etc.)
- Most applesauce cups & pudding cups (except ones containing cookies, etc.)
- Pure chocolate
- Some Candy (3 Musketeers, Baby Ruth, Bit-O-Honey, Butterfinger, Hershey’s Kisses, Starburst, Reese’s Peanut Butter Cups, Rolos, Sweet Tarts, York Peppermint Patties, and many more!)
- Most ice creams, sherbets (but not with cookie or brownie chunks)
- Soymilk, rice milk, almond milk, coconut milk (without malt or maltodextrin)
- Fruit juices, lime juice, lemon juice
- Wine, liqueurs, spirits, GF beer
- Coffee, tea
- Ingredients on labels that are not associated with gluten: caramel color, dextrose, glucose, glucose powder, glucose syrup, wheat glucose syrup
These lists are not exhaustive! There are other foods that do or do not contain gluten/wheat that are not mentioned here. Read labels and add to this list.
Name Brand Products
Throughout this cookbook, I will refer to name-brand items that I use often in preparing my GF recipes. But please remember that food manufacturers are constantly changing their products, so reading labels OFTEN is critical to confirm that a certain product is truly GF. On the other hand, more and more food and beverage manufacturers are labeling their products “gluten-free,” and this is super helpful to us. For example, every box of Chex® cereal is labeled “gluten-free” on the front (except for Wheat Chex®, of course). And on the back of some other foods (like Buddig® Premium Quality lunchmeats) it states “gluten-free” at the bottom of their ingredient list. However, just because a food doesn’t say “gluten-free” doesn’t mean that it isn’t! For example, bananas are GF, but it doesn’t say it on the label. At the time of this writing, Lays® Stax® Original potato chips are GF, but it doesn’t literally state “gluten-free” anywhere on the label. The words wheat, gluten, rye and barley do not appear anywhere in the ingredient list, so I can be fairly certain that it is a GF product (and I enjoy these often with no problems!).
Understand that for a food/beverage manufacturer to put “gluten-free” on their label, the company has to jump through some hoops like guaranteeing that the product is produced in a strictly GF environment. If a manufacturer isn’t willing to take this extra step, then you won’t find “gluten-free” on the label, but that doesn’t mean that it is off limits.
At the end of each ingredient list on a product, the company must state which allergens that product contains or may contain (by cross-contamination, for example). My can of Lays® Stax® Original potato chips says “contains a soy ingredient.” Other foods/beverages may say “contains wheat and soy” or “may contain wheat.” Personally, my sons and I have found that if a product says “may contain wheat,” we can usually tolerate it (manufacturers usually put this on the label not because it contains wheat but because they want to “cover” themselves). If it says “contains wheat,” we stay away from it.
In August of 2013, the FDA created a rule stating that when a manufacturer chooses to put “gluten-free” on food packaging, the item must comply with the new FDA definition of the term – less than 20 parts per million (ppm) of gluten. Any food/beverage meeting this regulation may put the term “gluten-free” on their label, though they are not required to. For example, banana farmers will not be required to label their bananas GF even though they are. Food manufacturers claiming that their products are GF will have until August 2014 to comply with this regulation.
At this point, I will share a “gluten horror story” with you so that you can understand the importance of reading labels. This experience was with Land-O-Frost® lunchmeat. A couple years ago (so the label may have changed by now), I was making homemade pizzas for my family. We like to put cut up ham or other lunchmeat on our pizzas, so I checked the back of the Land-O-Frost® lunchmeat label, and seeing no indication of wheat, I cut it up and put it on the pizzas. The pizza tasted great, but about 2 hours later I was on the couch, doubled over in intense pain. The pizza was the ONLY thing I had eaten. I wracked my brain trying to think of which of the ingredients could have had hidden wheat: I made the crust from scratch, so that was OK; the jarred pizza sauce was fine as was the pepperoni (we had used both before); the hamburger was just plain burger, so that was fine; the cheese was fine; it HAD to be the lunchmeat. I re-read the label but found no clues. I went to their website to check a more detailed ingredient list, but could find nothing. So I called the company, and they had no clue what I was even talking about. Long story short, I will never eat this brand of lunchmeat again! I ONLY buy lunchmeat that says “gluten-free” on it because I don’t want to go through a painful experience like this again. WHY a manufacturer would put wheat/gluten in their lunchmeat, I will never understand.
The moral of this story: always read your labels, but understand that if it doesn’t specifically state “gluten-free” (like this lunchmeat), then you may be taking a risk by consuming it. And remember that food manufacturers modify the ingredients in their products, so always read the labels, even on foods/beverages that you use often.
Let’s Talk About PASTA!
I think pasta (along with bread) was one of the things I missed most when I first went gluten-free. There are many varieties of GF pastas available today: quinoa, white rice, brown rice, corn, or blends of these (like a corn-rice blend or rice-potato-soy blend). I have tried many of these, and by far, my favorite pasta is the rice pastas because the texture and taste are closest to regular pasta, in my opinion. My least favorite pasta is corn; to me, the texture is cardboard-like and the taste is bland. I encourage you to experiment with different types of pastas to find the one you like the best.
Cross-contamination can be a real issue for some people. For example, wheat and oats are often grown in fields near each other. If some of the wheat flies off the stalk and gets into the oats, then someone who has Celiac or is very sensitive to wheat/gluten can have terrible results if they eat those oats. Personally, my sons and I eat regular oats that are not technically GF, and we have no trouble. But if someone is super sensitive, then they may have to purchase GF oats to ensure no cross-contamination. Again, each person needs to be aware of how severe their condition is and then act accordingly.
Another area of possible cross-contamination is using the same condiments or utensils. For example, peanut butter, jelly, and butter containers can become “contaminated” with gluten if you insert a knife that has gluten bread or cracker crumbs on it. For me and my sons, getting a couple of crumbs of gluten is not a big deal, but if you are especially sensitive to gluten, you may need to have separate containers – one marked for gluten-eaters and one gluten-free. The same is true with toasters and other kitchen equipment where gluten and non-gluten food items use the same surface (cheese graters, cutting boards, etc.).
Over the past several years, more and more restaurants are stepping up and offering GF options for customers. They will often have a GF menu with choices in appetizers, main dishes and even desserts. Sometimes these items have to prepared in a special way to ensure it’s GF, but as one restaurant manager told me recently, they realize that this whole “gluten-free eating” thing isn’t just a fad – for many people it’s the way they have to eat, so restaurants need to accommodate! Can I just say “HOORAY” for the restaurants? And thank you!
Consider doing some research online before going out. Print out menus from your favorite restaurants and keep them in your purse/car. Better yet, use your smart phone and access the menus that way. Many restaurants offer a special gluten-free menu; just ask! (My favorite way to eat a burger: replace the 2 buns with 2 large pieces of lettuce – just ask the restaurant to make the change because you have an allergy.)
If you are at a restaurant that is not very conscientious about GF options, you can always opt for a salad with a non-breaded chicken breast on top. Be sure to double-check about the salad dressing and even ask to see the label. And make sure they hold the croutons too.
Another thing to consider if you are super-sensitive to wheat/gluten: if you want French fries, most likely they are cooked in the same vat as other breaded items, so cross-contamination is a probability. So be sure to carefully explain your situation and your concern when asking how a restaurant prepares their fries. Some restaurants are catching on and separating vats of oil so that this cross-contamination isn’t a problem.
Some of my favorite restaurants and why:
- Red Robin (they have GF hamburger buns!)
- Outback Steakhouse (they have a GF menu AND yummy GF desserts!)
- PF Changs (they have an entire GF menu from appetizers to desserts!)


Make a delicious green broth to warm you up in the cold of winter! Check out this great recipe that is simple and easy to make.
The green broth will be very good if you use the ingredients listed below.
See the preparation instructions and watch the video for more details.
80g chopped bacon
200g sliced smoked calabresa sausage
1 unit chopped onion
2 cloves of minced garlic
4 kale leaves, sliced
800g of potatoes (4 pieces)
1.5 L water
Salt to taste
- In a pan over low heat, add 80g of chopped Bacon;
- Add 200g of sliced smoked pepperoni sausage;
- Let it fry;
- Book the bacon and sausage;
- Fry 1 chopped onion unit in this bacon and sausage fat;
- Add 2 cloves minced garlic;
- Mix and let it fry a little;
- Add some of the kale;
- Add 800g of potato (4 units);
- Add 1.5 L water;
- Let the potatoes cook well;
- Beat everything with the mixer, or in the blender;
- Add sausage and bacon to pan;
- Add salt to taste;
- Turn off the fire and add the rest of the kale;
- Your green broth is ready!


- 1 kg. of chickpea
- 3 pork’s stomach
- 1 pork’s tongue
- 3 pig’s trotters
- 1 pig’s tail
- 1 blood sausage
- 1 big bulb garlic
- 1 onion
- Fresh mint
- 1 stick of cinamon
- Spices for tripes: (sweet paprika, chilli, clove, cumin, nutmeg)
- The day before, drop the chickpea into a bowl of warm water with a pinch of salt to moisture them.
- Chop the stomachs and the tongue and rinse in plenty of water.
- Drop them into water with the vinegar and rinse well. Repeat three times or until the water comes out clear.
- Chop the trotters and the tail and rinse thoroughly in water. If you find any hairy part, burn it away.
- Put the chickpea, all the meat, a bulb garlic and an onion (previously roasted) into a pressure cooker. Season with abundant fresh mint, spices for tripes and a stick of cinnamon. Add hot water, ground pepper and a pinch of salt. Close the pressure cooker and leave to boil for 50 minutes approx.
- Make sure the cooker is depressurized before opening and add the blood sausage peeled and sliced. Let it settle for 10 minutes and add salt if necessary. Serve hot and accompanied with a loaf of bread to enjoy them more.
Síguenos en nuestra red social


Jameson’s Original Charhouse in Arlington Heights is a family owned steakhouse that takes great pride in offering quality dining in a relaxed and comfortable setting.
Since 1990, Jameson’s has been renowned for serving prime cut steaks, chops, fresh fish, burgers, sandwiches, salads and more. We serve lunch and dinner 7 days a week and can accommodate special events in a private room for up to 120 people. At Jameson’s, our top priority is the complete satisfaction of our customers.
Join us today in the restaurant that The Daily Herald called "The Best Steakhouse in Arlington Heights 2014.".
Jameson's Original Charhouse in Arlington Heights is also a winner of the the TripAdvisor Certificate of Excellence 2014


Chengdu dining travel guide information providing list of various styles chengdu restaurants, Chengdu local cuisine,chengdu food street,famous chengdu food,chengdu dining custom
Chengdu cuisine has three categories, Sichuan Cuisine, Hotpot, and Snack.
Sichuan cuisine has developed over the centuries. Its distinctive flavors entice people throughout China and recently in foreign countries.
Sichuan cuisine is famous for piquancy, but its flavoring is complex as well as hot. Typical dishes include the following:
Ma Po Tofu (Bean curd with mince and chili oil):
One of the most influential flavors of Sichuan cuisine, served in every Sichuan restaurant. Chen Ma Po's Bean Curd Restaurant at No. 197, West Yulong Street serves the most delicious and local one. For hundreds of years, Ma Po's Bean Curd has been popular among people all over China, even throughout the world.
Kung Pao Chicken (Spicy diced chicken with peanuts):
A specialty of Sichuan cuisine, diced chicken, hot pepper and peanuts.
Fish Flavored Shredded Pork:
Fish-flavored dish in the unique style of Sichuan cuisine. Ingredients include shredded pork, agarics, bamboo shoot and carrot. The delicious dish has no fish but has the flavor of fish.
When people think of Chengdu, they immediately think of hotpot. Introduced from Chongqing, Chengdu hotpot has its own style ranging from simple spicy to moderate, three or four kinds of spices, as well as fish head hotpot, medical herbs hotpot, etc.
Hidden in the streets and lanes of Chengdu, snack bars still send out savory flavors.
The most renowned snacks include:
Fu Qi Fei Pian (Braised Cow Lungs): Actually beef, heart and tongue take the place of lungs. This tasty dish is made with particular condiments using a delicate process.
Specializing in this dish, Jingcheng Yuan Restaurant is located at No. 23, Zongfu Road, center of Chengdu.
Chuan Chuan Xiang: also called Ma La Tang, vegetables, sausages, shrimps and anything edible can be threaded onto a bamboo stick and cooked in the hot pot.
Lai Tang Yuan (Lai's Glutinous Rice Ball): the nutritious glutinous rice ball made by Lai (Surname of the maker) is soft and sweet.
With more branches than McDonald's, Lai Tang Yuan is easy to find in Chengdu.
Long Chao Shou (Long Wonton): with thin skin and tender stuffing, the savory snack is popular among locals and tourists. There are several branches in Chengdu:
Famous Sichuan Restaurants
Piaoxue Sichuan Cuisine Restaurant: No. 10, Qintai Road
Shizilou Restaurant: No. 55, Shuanglin Road
Baguo Biyi: No. 20, Fourth Section, Renmin South Road
Western Food Restaurants:
There are dozens of KFC restaurants in Chengdu, including:
Zongfu Restaurant: Floor 2, No 21-27, Zongfu Road
Renmin Road Restaurant: Renmin Shopping Mall
Chunxi Restaurant: Chunxi Mension, No.1-21, Da Kejia Lane
Tens of McDonald's Restaurants, including Chunxi Restaurant: Wangfujing Shopping Mall
Several Pizza Hut Restaurants:
Yanshikou Restaurant: No. 9, Lihua Street (floor 1, Hualian Shopping Mall)
Zufu Restaurant: No. 6, Zongfu Road (Ziwei Hotel)
Kehua Restaurant: No. 9, Kehua Middle Road
(Your Privacy is Protected)
1 to 1 tailor-made service from our professional travel advisors for the most sophisticated
Constantly excellent reviews for attraction, hotel and service Competitive price
Local experts provide quality tours Best selected knowledgeable local guides Authentic local restaurants
7*24 hours available to create you a worry-free tour. No Hidden Fees and absolutely no pressure to buy. Secured


While my enjoyment of cooking is a fairly recent thing, I have long enjoyed making breads of different kinds and thanks to my husband’s ravings on Facebook, I have received a lot of requests for my whole wheat bread recipe. This is a recipe that belonged to one family friend and was given to me by another. I had tried many times over the years to make whole wheat bread and it always turned out dry, crumbly, and rock hard. But this bread…this is bread is YUM!
Whole Wheat Bread (for Bosch)
(Adjusted for Kitchen Aid by Me)
Grind approximately 5 ½ to 6 cups wheat (which should yield approximately 9 to 11 cups flour).
½ cup oil
½ cup honey
3 ¼ cups warm water
4 cups wheat flour
1 Tblsp dough enhancer (vital wheat gluten-optional)
1 Tblsp. Salt
2 Tblsp. yeast
Mix flour and other dry ingredients in mixing bowl.
In a separate bowl, mix liquid ingredients. Slowly add to dry ingredients.
Continue to add flour to about 8 to 10 cups total until dough begins to cleanly pull away from mixing bowl. If mixer begins to sound strained, stop and knead by hand.
Coat dough with oil and allow to rise until double in a warm place under a towel.
Punch dough down and separate into two to three portions, approximately 1 1/4 # each. Shape into loaves and place into greased bread pans. Return to warm place and allow loaves to rise under a towel. Heat oven to 350o and bake 25-30 minutes.
As the recipe states, the original was created for Bosch. So, if you happen to have a Bosch, you can actually double all of the ingredients and this should make up to 6 loaves of yummy, warm bread.
If you do not have a Bosch, but have a Kitchen Aid then the type of KA will be important. I have a “Professional 600” model and it can handle this amount of flour. A good friend of mine has started making this recipe but has a less-powerful model, so she halves this recipe, but is still very pleased with the results.
Also, as you can see in the photo at the bottom, I get two very large loaves. I can get three normal sized loaves out of this recipe, but they seem to be a bit drier. So, at the request of my beloved, I make what you see below.
One more note on wheat. I have been told that at least one reason why my former attempts at wheat bread were unsatisfying was because of the type of wheat I was using. Until recently, I always just purchased the whole wheat flour at the grocery store. Apparently, this has no nutritional value (or at least very little) and the processing causes it to lose many of the qualities that make for good bread.
So, on our Texas Tour in May, I bought a wheat grinder from a friend who was selling hers. Now, I will confess, I have never tried this recipe with store-bought wheat and at this point I think I would sooner just buy a store-bought loaf of bread before I go through all the effort of making home made bread and risk it not turning out, but I suppose one could try it and see how it goes. Regardless, I am now a convert to fresh ground wheat. It is so much better and more flavorful. If you do not have access to fresh ground wheat or a grinder, perhaps you can beg some off a friend so you can at least try it before deciding to invest in a grinder of your own. The grinding process itself is pretty quick and (at least with my machine) could be entrusted to a responsible, older child.
Anyway, that’s the process. It’s really an easy recipe and totally worth the effort! Enjoy!
4 thoughts on “A Household Staple”
I see Matt is not going to get away from the homemade whole wheat delight! I’m so thankful you are carrying on the tradition. It is sooo much more flavorful and better for you. I wish I had the time to stop today and make some! YUM!!!
I see that it was 9:45 when you photographed your bread. 😉 Thanks for sharing the recipe! Do you grind your wheat only when you need it or grind routinely and store it?
So far I have been grinding a lot of wheat at once and freezing it. I have been told this is not the right thing to do as some of the nutrients and such can die off. That may be true. But the simple fact is, I don’t have time to grind every week (get out the grinder and wheat, do the grinding, clean up the grinder, and put it all back). So, at least for now, I will continue to grind in bulk and freeze. It hasn’t affected how my bread turns out, for what it’s worth.
Awesome! I ask because I don’t have the space to store whole wheat and I don’t own a grinder but I have friends who grind their own wheat. I was/am wondering if it would be worth it to see if I can buy ground wheat from them and freeze small amounts of it. Thanks for taking the time to answer my q’s!


Once you’ve invested in a fire pit, you’re probably looking for any excuse to light it up and spend time around it. One cool thing you can do with your fire pit is use it to cook dinner! With a few simple techniques, you’ll be cooking wonderful homemade meals outside in no time.
But before you start getting ahead of yourself, you’ll need that fire pit you’ve been dreaming about. Contact a custom fireplace contractor in Seattle, WA to learn more about these options:
- Sticks: The most traditional way to cook over a fire is by using sticks. You can use traditional sticks you find outside, or long-handled skewers that you don’t have to worry about catching fire. If you choose a stick, look for green wood that has been stripped of its bark. Try expanding past good old marshmallows and cook hot dogs, sausages or even skewers of meat and vegetable kebabs. Pair this with a salad for a great full-course meal outdoors.
- Grill: By placing a grill over a low-burning fire, you can turn any fire pit into a traditional grill. This way, you can cook anything on it that you would cook on a regular grill, including burgers, hot dogs, chicken, vegetables and even kebabs. It’s best not to have large flames when cooking this way, so your food is less at risk of burning or cooking too fast on the outside while remaining raw on the inside.
- Get creative: Pair your grill with a skillet for frying foods that are too small or liquid-rich to withstand the grill slats, such as fried eggs, bacon or omelets. Plus, you can add a pot to the mix and make any assortment of stews, soups and more.
- Foil packets: Try something new by cooking with foil packets. Heavy-duty aluminum foil can be used to wrap food up and then place it in the coal area of the fire pit. Wrap up a potato or apple this way for a crispy-skinned delicious treat. You can try stuffing your potato with onion, garlic, bacon or cheese to really elevate the taste. Chicken and vegetables are also excellent this way and can take on a smoky flavor.
- Barbecuing: Use the grill method for a traditional barbecue with your fire pit. Steaks, corn, burgers and chicken can all be coated with barbecue sauce and served with mashed potatoes and baked beans for a barbecue party. Using a cover along with a mesh grill will help food cook even faster.
The options are endless when cooking with fire pits, and are just as versatile as your creativity. If you’re ready to invest in a fire pit, contact a custom fireplace contractor in Seattle, WA today. Since 2008, our team at Custom Fire Art has been proud to provide customers with professional services and products that are designed to enhance their homes. We are fully licensed and bonded so you can feel confident in trusting our work. Learn more about our products and services, as well as find more information about using your new fire pit, by perusing our website or giving us a call.
Categorised in: Custom Fireplace Contractor
This post was written by Writer


Greenyard Logistics USA is committed to consistently providing state-of-the-art cold chain management and value added services to the perishables industry. Greenyard Logistics is part of the fresh division of Greenyard, a global market leader in fresh, frozen and prepared fruits and vegetables, logistics services, flowers, plants and growing medium.
We are committed to growing a healthier future.
Greenyard Logistics USA, part of the fresh division of Greenyard, opened in June 2017 and will be focused on the company’s northeast U.S. operations.
This new 159,000 square foot, state-of-the-art packing and cold storage facility is located in Swedesboro, New Jersey. The facility is strategically positioned within close proximity of the northeastern ports, a major receiving point for imported fresh produce in the US.
• 159,000 sq. ft. facility
• 8,000+ pallet positions
• 26 refrigerated dock doors
• 7 high capacity coolers
• 14 bagging machines; value added repacking
• Cold storage and warehousing service
• On-site Quality Control
• 7,000 sq. ft. office space
• Build-out for lease opportunities
• Located in centralized produce hub
• 30 min from HOLT Pier in Gloucester City, NJ
• #1 port: South African Citrus; Chilean Grapes
• Highway accessibility, located off of I-295
• 30 min from Port of Wilmington
• 30 min from Philadelphia Ports
• 1 – 2 hours from New York Ports


Click on "Order Now" in the site menu anytime by the end of Thursday for Monday delivery (or on next weeks menu if you want to order ahead), choose your meal options and add to the cart. Please see our coupon codes for deals on our 14 and 21 meal options! Once you're satisfied with your choices and have added your codes where applicable, just go to checkout and you're all set for your meals for the upcoming week.
You're in luck! We have a great "Tasty 10" option where you'll receive 10 meals chosen from the week's menu by us, and no meal will be repeated more than twice! You get variety and don't have to make any decisions, no shopping, no cooking, no cleaning, nothing. A complete no-brainer! (A customer favorite!)


Eden Prairie's original self-serve yogurt bar. Locally owned & sourced live-culture yogurt. Quality toppers. Fun, relaxed & creative atmosphere. C'mon in.
Our yogurt is locally sourced and we use only the BEST and freshest ingredients to bring you the FINEST product in the city.
We are located at the corner of county road 4 & HWY in the HEART of Eden Prairie, MN
16532 West 78th Street
Eden Prairie, MN 55346
44.8636° N, 93.4878° W


If you would like to contribute your own work, contact me at failedempire AT gmail DOT com.
Search Failed Empire
Chronicling the collapse of a failed society
From Mother Jones:
Every year, Environmental Working Group sifts through USDA testing data and figures out which “dirty dozen” fruits and veggies deliver the largest doses and the widest variety of pesticides. This year’s winner, announced Monday: apples. According to EWG, 92 percent of the apples tested by USDA carried two or more pesticide residues. And even as supermarket shelves feature a pretty narrow range of apple varieties—Red Delicious, Granny Smith, etc.—farmers are spraying them with a stunning diversity of poisons. Altogether, USDA picked up no fewer than 56 distinct pesticides on the apples it tested, EWG reports.
And the full list from EWG:
Dirty Dozen (Buy these organic)
6 Nectarines – imported
7 Grapes – imported
8 Sweet bell peppers
10 Blueberries – domestic
12 Kale/collard greens
Clean 15 (Lowest in Pesticide)
2 Sweet Corn
6 Sweet peas
9 Cantaloupe – domestic
13 Sweet potatoes
A relevant question, of course, is what to do with this information. As EGW states in the preface to the list, the risk of exposure to pesticides should not prevent us from eating from fresh fruits and vegetables. They are, after all, essential to a healthy diet. And in these trying economic times, it is impractical for many – and impossible for some – to purchase costly organic produce. I know the risks associated with consuming pesticides over long periods of time, but I still choose to buy ordinary, pesticide-laden produce.
With this knowledge in hand, however, there are certain steps that we can take. First, as EGW points out, we should limit our consumption of those fruits and vegetables in the “dirty dozen” – an unfortunate but necessary precaution to take in the age of industrial farming. Beyond that, we can of course increase our intake of the foods on the “clean 15” list, which allows us to reduce our consumption of toxic chemicals.
But with this knowledge in hand, we should also be demanding more of both agricultural producers and the USDA, which regrettably has a very cozy relationship with industrial farmers and manufacturers of herbicides and pesticides. It should not be acceptable to lace our foods with toxic chemicals – many of which are known carcinogens – and then pass them on to an unknowing public.
If industrial farmers are allowed to use noxious chemicals, then the labeling requirements should be enacted which enable the public to learn precisely what they are consuming. Only then can people make informed decisions regarding the relative risks and merits of organic versus non-organic produce. And if enough people start avoiding produce with certain types of particularly toxic chemicals, it can be hoped that industrial farmers will begin looking into safer, alternative means of farming.
Given the tragic state of health care in America, the best we can hope for is to simply not get sick in the first place. EGW’s “Dirty Dozen” and “Clean 15” provide us with valuable tools in that fight to remain healthy, despite constant assaults from an unethical corporate sector bent on realizing maximum profits, regardless of the cost to human life.


SALT; OUR BEST FRIEND AND OUR WORST ENEMY
There is nothing like having no salt in your rice, potato, egg etc. Many of us consume so much salt. A little salt to give your food that lovely taste is perfect. Too much salt is bad for your health. Do you know that too much salt can cause a high blood pressure, which puts you at increased risk of health problems such as heart disease and stroke?
You don't have to add salt to food to be taking too much salt – 75% of the salt we eat is already in everyday foods such as bread, breakfast cereal, crisp and ready meals.
In Today’s world, salt is bountiful and low-priced, but it wasn't always that way. The chemical name for dietary salt, or table salt, is sodium chloride. Researchers have linked sodium to high blood pressure. Since 90% of the sodium we ingest is from salt, it is hard to separate the effect of salt and sodium high blood pressure.
However it is the sodium in the salt Doctors focus on: scientific research shows that excessive salt intake increases blood pressure, while reducing salt intake on the other hand reduces blood pressure.
Blood pressure is the force of blood pushing against the walls of arteries as the heart pumps out blood. When this pressure rises—a condition called high blood pressure, or hypertension—it can damage the body in many ways over time. High blood pressure has been linked to heart disease, stroke, kidney failure and other health problems.
Blood pressure has 2 numbers which is usually written one above or beside the other. The one above is Systolic, the pressure when the heart beats, pumping blood through the arteries. The one below is Diastolic; this is the pressure when the heart is at rest between beats. The normal blood pressure number is 120/80 mmHg and it should exceed this number.
Some research also suggests that excessive salt intake might increase the risk of stomach cancer. Scientists continue to look into this possible link and it is yet to be concluded.
Sensitivity to salt varies from person to person. From scientific experiments, there’s lots of variation in the blood pressure response. Certain groups of people see greater reductions in blood pressure when they lower their salt intake: Africans, African-Americans, older people and people with blood pressure above normal.
The required amount of salt for a full grown adult in a day is 6 g a day (NHS) and that is equivalent to a teaspoon full. The daily recommended maximum amount of salt children should take depends on age:
1 to 3 years – 2 g salt a day (0.8 g sodium)
4 to 6 years – 3 g salt a day (1.2 g sodium)
7 to 10 years – 5 g salt a day (2 g sodium)
11 years and over – 6 g salt a day (2.4 g sodium)
(Figures culled from NHS)
There are lots of foods out there with very high salt content; these include bacon, cheese, fried potato, prawns, salted and dry roasted nuts, salt fish, smoked meat and fish, stock cubes, crisps, pizza, sausages (hot dogs) etc.
The salt we sprinkle on our food actually accounts for less than 10% of our salt consumption. Most of the salt we take salt comes in processed foods from stores, restaurants and dining halls. You may already know that fast food, and canned foods tend to have a lot of salt.
Lots of people actually don’t realize that majority of salt we consume can be found in bread and cereals. Studies have found that over 20% of the salt in the average African diet comes from grain products, such as bread, cereals, crackers and chips
HOW CAN YOU CONTROL YOUR SALT INTAKE?
It is simple and also a very difficult task to do especially when you can’t but not eat a decent meal without salt in it. Of course, one easy way to eat less salt is to stop adding salt to your food during cooking and at the dinner table. If you regularly add salt to food when cooking, try cutting it out or adding less. You’ll rediscover the real tastes of your favourite foods. And when you sit down to eat, taste your food first to see if it needs salt.
Parents should also cultivate the habit of not letting their kids get used to too much salt. Developing babies require less than 1 Salg of salt a day, as their kidneys can’t cope with more. If babies are breastfed, they would get the right amount of salt from breast milk. Formula milk contains a similar amount, so avoid adding salt to baby food. Also don’t give food that has a high salt content to babies. Making sure your child doesn't eat too much salt means you’re also helping to ensure that they don’t develop a taste for salty food, which makes them less likely to eat too much salt as an adult.
High blood pressure frequently has no symptoms, but if you do have it you are more likely to develop a heart attack or a stroke. Cutting down on salt lowers blood pressure, which means that your risk of having a stroke or developing heart disease is reduced.
Beyond salt, a healthy eating plan can help keep your blood pressure under control. Why not start now? Make small changes at first, and then keep working to gradually lower your family’s salt intake.
Last Updated: 13-Jul-2017 10:09 AM


Easy Grilled Caprese Sandwich
This fresh and tasty Easy Grilled Caprese Sandwich adds gourmet flavour to grilled cheese. Villaggio® Classico Italian Style Thick Slice White Bread is layered with classic Caprese salad ingredients and lightly grilled for a delicious, Italian-inspired sandwich. Serves four.
- 8 slices Villaggio® Classico Italian Style Thick Slice White Bread
- 4 oz (125 g) ball bocconcini cheese, sliced
- 1/2 cup (125 mL) fresh basil leaves
- 1 tomato, thinly sliced
- 1/4 tsp (1 mL) each salt and pepper
- 1 tbsp (15 mL) olive oil
- Preheat panini grill to 375°F (190°C).
- Layer bocconcini, basil and tomato over 4 slices of bread.
- Sprinkle with salt and pepper; cap with remaining bread.
- Brush outside of each sandwich with olive oil.
- Place in panini press and grill for 5 to 6 minutes or until cheese is melted and outside is golden brown and crisp.
- To serve, cut sandwiches in half.


Always offering FREE shipping on orders of $39 or more!
ABOUT AKRON HOUSE TEA
Delivering premium organic hand-blended teas to your doorstep.
The Akron House Tea Co. is a micro-tea company located in Berks County, Pennsylvania. We are committed to developing creative and exciting teas using only premium organic and all natural ingredients. Unlike large industrialized tea producers, Akron House teas are lovingly hand-blended in small batches and hand-packaged onsite. We are so proud of the work we do, we guarantee that you receive fresh, fragrant and flavorful teas to enjoy every time you order from us.
Akron House Teas are made entirely from certified organic ingredients sourced from the finest purveyors of all-natural premium products.
Our workshop has been certified as a limited food establishment by the Pennsylvania Department of Agriculture.


CLEVELAND – When it comes to dads in the kitchen, most kids associate their fathers with burnt toast. This was the case with one local father until recently. “My wife called me at work and said, “Why don’t you do dinner tonight?” It was the call that changed my life” says Lee Bodenmiller. Despite past attempts at sharing his culinary skills with his family, the secret he says is in the familiar. “Every time I tried to impress my wife by cooking dinner I’d try new recipes I had never heard of. The result was always something inedible.”
All that changed when he set out to cook one of their traditional meals, mini meatloaves. The recipe comes from long time friends, and they’ve made it for years. Being able to watch it made, help with various aspects over the years and knowing what it should actually taste like all helped to give this local dad the confidence he needed. “I’ve always been the sous chef so I was familiar with it from the beginning.” he says. And the verdict from his wife and kids? “It was delicious!” says his wife. And judging by the amount of meatloaf and cheesy noodles smeared all over his sons face, it looks as if he heartily enjoyed it, too.
However, our investigative team dug further and discovered some revealing facts about “Dad’s Dinner” as it has since been called. Sources from deep within the residence spoke on condition of anonymity, “He didn’t do it all himself. The menu planning, purchasing the ingredients, even some of the side dishes were done by someone else.”
When confronted with these facts Lee issued this statement to the press, “I maintain that my contribution to this meal was significant.” Phone calls to his office were not immediately returned for comment.
How much influence he had in this meal may remain a mystery. While this may be the dawn of a new era for one local dad, it proves once and for all that you can teach an old dad new tricks.


St. Pete Raiders concession team of Ray & Tracy Ortega look forward to the beginning of another season and will once again be offering both good quality food and service as they share their passion for soccer and making a difference in the lives of children!
You can expect quality food, good prices and warm smiling faces throughout the season. They will be open on practice nights from 6:00 - 9:00pm and for ALL games on Saturdays and tournaments.
The everyday menu has hot dogs, nachos and cheese, corn dogs and soft pretzels. They also make steak-burgers and grilled chicken upon request on practice nights but always have it available for games. There is also a variety of snacks and cold drinks, and of course...Ice cream!
They look forward to serving you throughout the season and also look forward to your continued patronage.
Please note: We now accept Credit cards.


In the world of food processing and packing, we spend a great deal of effort focusing on production efficiencies and lowering labor cost per unit to improve profitability. However, fresh food processing presents a number of challenges that requires additional focus on improved product yield.
The challenges of fresh food processing are obvious. Our products fluctuate in availability and demand based on seasonal harvest. And most impactful is the fact that our product has limited shelf life. These obvious traits of the industry simply means we have less room for error as it pertains to processing and getting our end product to market. Not so obvious is the long-term, micro-level planning that needs to take place in order to eliminate waste; thereby increasing our yields and profits.
Of course eliminating product waste requires focus on improved cutting techniques, grading diligence and understanding the client’s needs. But to truly impact improved product yields, operation managers must develop a yield culture over a period of time and apply this top-of-mind awareness to all areas, including pre and post-production. Yield initiatives should also focus on:
- Education: It is imperative that from the beginning to the end of the process that everyone is educated on how they impact yields. This includes sales people and account managers.
- Supply Chain Shelf Life: Inserting processes throughout the entire supply chain is critical. Controlling temperature, storage and handling pre-processing is imperative.
- Procurement: Understanding the procurement process in necessary for quality control. The inventory management of suppliers, prevailing market conditions, and commodity volume requirements affect your ability to increase product yield.
- Inventory: Flawless inventory management at your facility is critical.
- Transportation: We must be fluent in securing the load.
- Facility Shelf Life: Maximizing shelf life through proper temperature, wrapping and ventilation is key to increased yield.
Lastly, the following consumer demands, market conditions and regulations have also created challenges as it relates to increasing product yield:
- Increased demand for organic and allergen free produce
- Increased focus on serving size based consumer demand
- More stringent brix requirements
These fluctuating factors must also be considered throughout the entire process in order to focus on improved product yield.
To learn how we improved yield, reduced unit labor cost and improved pounds p/man hour for a global processor of fresh cut produce in multiple North American plants, visit: Fresh Food Success
nGROUP performance partners are specialists in labor intensive process management for fresh food processors and packers. To learn more please visit www.nGROUP.biz.


Grill – a device used for cooking in heat and coals. The etymology of the word is related to French gril, which means “grill“.
The First Prototype of the Grill
Mankind has been cooking meat on fire since ancient times. The first prototype of the grill can be considered the simplest lattice found in the XXXV – XI century BC.
In the III century in China there is a special kamado stove. In the Middle Ages in England was invented to use for roasting meat, the so-called faithful dogs.
They were used both in castles and ordinary taverns. The kitchen usually had two dogs working alternately.
They would rotate a spit while running in a special wheel, a spit. Thanks to this simple mechanism, large pieces of meat could be evenly fried. Kitchen dogs were used mainly in England and France until the early 20th century.
In the XVIII century, the charcoal grill was widespread throughout the world. There is a gourmet dish – grilled pork, which for several hours was cooked on an open fire with a barbecue.
In 1897 the use of charcoal in briquettes was introduced. In 1921, Henry Ford’s company began to produce briquettes for the charcoal grill from waste wood. In the U.S. from the mid-40s there was a real boom in outdoor cooking.
The barbecue began to be used everywhere.
The Invention of a Welder from Chicago
The brick barbecue had several drawbacks. The design itself lacked mobility. Bad weather, rain, wind interfered with the preparation of the quality products. The opportunity to get meat undercooked or dried was very great. In 1952, Chicago welder George Stephen improved the grill to make it more comfortable and functional.
They say George Stephen built the first grill from a metal sea buoy, cutting it into two pieces. He later welded a tripod to it.
The invention resembled a metal dome-shaped stove, with a dense lid on top to preserve the flavor of the dish and distribute the heat evenly, with an opening in the lid to allow air to enter.
Friends and acquaintances liked the invention, and George began to receive orders to make it.
That’s how the first grill came into being. After a while, it became clear that mass production had to be launched to meet the demands of society. In the process, various improvements were introduced, convenient devices were added, and products for grilling care began to be produced.
Further Development of the Grill
In the future, new technologies and materials will be used to improve the grill. In 1985, grills for gas were introduced. The number of dishes prepared in this way increased.
GrillBill Best invented the infrared burner in the 1980s. These grills were widely used in restaurants. The meat on this device is juicy, with a crispy crust.
The grill was improved, it became more convenient, easier to use, and there were more options for cooking. Soon they will be contactless and, electric and gas.
But the most common grill is still the charcoal grill. Finnish designers in 2012 created a tiny grill with a size of 22×18 cm. Such dimensions are optimally suited for use in large cities.
Today, the grill is present both in the kitchens of restaurants and in the homes of ordinary citizens.


I adapted this recipe from one that appeared on Martha Stewart's website some time back. The original recipe appealed to me because it combines stovetop granola and oven-baked granola. I like the clump factor of stovetop and the crunch of oven-baked, so this recipe happens to be the perfect combination of the two. I changed up many of the ingredients called for in the original recipe, and the result was wonderful, so have no fear if you want to experiment!
3 tablespoons unsalted butter
1/2 cup light-brown sugar
1/2 cup honey
2 teaspoons pure vanilla extract (or 1 teaspoon of that magical thick Ecuadorian variety)
1 1/2 teaspoons salt
1/2 teaspoon ground cinnamon
1 cup water
4 1/2 cups oats
1 cup ground flax
1 cup chopped walnuts
1 1/2 cups unsweetened shredded coconut
1 cup chopped dates
The original recipe called for a 1/2 cup wheat germ and a 1/2 cup bran instead of the flax I used. I'm not against wheat germ and bran, but I really like the taste of flax--and it functions in much the same way. The original recipe also called for 1 cup raw cashews and 1 cup raw almonds, neither of which I had at the time. I subsituted 1 cup of chopped walnuts, which I really like the flavor of. Lastly, the original recipe called for 2/3 cup dried cherries and 2/3 cup golden raisins, neither of which I like. I used chopped dates, and I certainly would have added craisins (which I love) too, had I not been trying to finish off the rest of my dates.
1. Preheat oven to 250°F.
2. Melt butter in a large saucepan or pot over medium-low heat. Add sugar and cook until melted.
3. Stir honey, vanilla, salt, cinnamon, and water into the pot. Remove from heat.
4. Add remaining ingredients, except your fruit, and mix thoroughly--until the oats have all turned golden from the liquid mixture and are clumping together.
5. Spread your oat mixture out in a single layer on one or two rimmed baking sheets.
6. Bake, stirring every twenty minutes or so, until golden brown (about 1 1/2 hours). I took mine out while there was still some "give" to the granola, a little moisture, since I like my granola not to cause jaw damage from being burnt or overly crunchy.
7. Let granola cool on sheets before adding dried fruits. Mix thoroughly.
8. Store in an airtight container for up to 3 weeks.


a 28-day journey through many of the delicious and satisfying tastes of the Mediterranean Diet.
Unlike most diets, the Mediterranean Diet doesn't cut out all the good stuff and leave you feeling deprived.
It features a wide variety of foods that are flavorful, healthy, and lower in calories including vegetables, fruits, whole grains, nuts, legumes, beans, herbs, spices, and olive oil. Foods eaten in moderation include fish, seafood, poultry, eggs,
and dairy. Desserts and red meat are saved for special occasions.
By following this diet plan, you'll experience first-hand how to enjoy "good taste" and "good for you" at the same time.
Ticket price includes one copy of the book 'Make Every Day Mediterranean' and admission to the event for one participant.
*If you are a couple wanting to attend, please call the store at


1. Puffer Fish (or Fugu)
2. Natto is a traditional Japanese food made from soybeans fermented with Bacillus subtilis.
4. Eskimo Ice Cream is a common food in western Alaska, consisting of whipped fat mixed with berries, with optional additions such as fish and sugar.
5. Blood Pudding is generally made from pork blood and a relatively high proportion of oatmeal
6. Frog Sashimi
7. Head Cheese is meat jelly made with flesh from the head of a calf or pig, or less commonly a sheep or cow, and often set in aspic.
8. Deep Fried Mars Bars
10. Cow Lung
11. Cow Tongue


Gastronogeek Anime Cookbook
Written by Ross Locksley on 02 Oct 2023
Described as a "culinary adventure", Gastronogeek Anime contains 40 recipes inspired some of the most popular anime of the day, including Naruto, Attack on Titan, Demon Slayer and My Hero Academia.
The author, Thibaud Villanova (surely a name for Gundam pilot!), is no stranger to cooking culturally inspired dishes, and this Shonen-infused volume is his 14th cookbook that aims to bring to life food you may have seen in Cowboy Bebop, Fruits Basket (my personal favourite!) and One Piece. It's a great idea to get aspiring chefs who also enjoy anime to get a literal taste of the shows that fire the imagination.
Thibaud Villanova, the Gastronogeek © 2023, Hachette Livre (Hachette Pratique), 58 rue Jean Bleuzen - 92178 Vanves Cedex
I hadn't time to try every recipe in the book, but with names like "Cannibal Onigiri", "Anai's Yakisoba Rap" and "Super-Bitter Burger", there's no lack of intriguing meals to try out.
It's clear that Thibaud understands the spirit of each anime he's working with, as each recipe makes reference to characters and situations to be found in each show - Tohru's rice balls (Fruits Basket), Sanji & Tajiro's Curry (One Piece) and Hanji's Stew (AoT) are just a few examples of characters who originate the inspiration for each recipe - even better, the index also groups dishes by series, so you can easily find the show you want to experience a taste of.
Each recipe has a difficulty rating, prep, cooking and rest time, as well as the intended number of guests you can feed with each meal. There are plenty of delicious-looking photographs of the intended result, though being picky I might have liked a few smaller images of the food being prepped, but that's hardly standard if my 3 existing cookbooks are anything to go by! I do like the way in which the photos of the food also reference the anime via cosplay and items included within each shot. It lends a touch of earnest sincerity to proceedings which I very much appreciate.
Asakusa Noodles (Demon Slayer) © 2023, Hachette Livre (Hachette Pratique), 58 rue Jean Bleuzen - 92178 Vanves Cedex
I found the instructions very clear, delivered in a casual manner that's more fun than the usual direct list of instructions, the asides explaining the rationale behind certain timings and choices, which is much appreciated when you've gone through life cooking 9 things well and one thing (in my case, lasagne) exceptionally well in order to impress dates!
The only nitpick I will make is that it would have helped me personally to see a list of equipment needed to cook some of the dishes - that way I could prep the relevant bowls, utensils and other items before I start reading through and having to fish out what I need to make the recipe on the fly, but I'm hopeless at any recipe I haven't learned in the last 45 years!
One of the book's Comfort Eggs (Yuru Camp) which I made with Thea
In a bid to test the book, we made one of the simple one star recipes, the "Comfort Eggs" from Yuru Camp. This involved poaching 3 eggs, rolling them in flour and then dipping them in assorted sources (dashi, miso and chilli) before adding the panko breadcrumbs and deep frying them. One incident with the oil aside, everything worked out very well and we enjoyed our eggs as a family over dinner. I would say you can comfortably poach 6 eggs out of this recipe instead of just 3, there was plenty of dipping source to cover them all.
As a lover of Japanese cuisine, even before I started to visit the country on a yearly basis pre-covid, I very much appreciate the time and effort that has been poured into this book to gift anime fans with a way to further immerse ourselves in the foreign worlds presented through manga and anime. I've seen plenty of "inspired by" books but I have to say this is easily one of the must fun and practical examples of how to bring fantastical worlds into your own home, learn some new skills and involve the family too.
Gastronogeek Anime is available from Titan Books.
About Ross Locksley
Ross founded the UK Anime Network waaay back in 1995 and works in and around the anime world in his spare time.


Summary: Reach Nutrition Co. is launching a range of nutrition bars designed for fitness enthusiasts, athletes, and people interested in a healthy lifestyle. Bars are vegan, gluten-free, keto-friendly, and organic.
Westport, Connecticut Apr 22, 2021 (Issuewire.com) – Startup Reach Nutrition Co. has announced the launch of several new nutritionally-optimised bars to help customers reach their macronutrient goals. The products – intended as a snack or meal (depending on your daily caloric intake) – balance plant sources of protein with healthy fats and minimal sugars.
Reach Nutrition is targeting the bars at the health, wellness, and fitness communities, particularly those following gluten-free, vegan, and keto diets. The bars contain a favorable blend of macros, offering 15 grams of healthy fats, 12 grams of plant-based proteins, and just 4 grams of net carbs (2 grams of that sugar). None of the bars contain any added or refined sugars.
Reach Nutrition uses real, whole-food ingredients in its bars, designed to confer maximum wellness benefits to consumers. Bars derive their protein from peas, a plant source that contains all essential amino acids. Fat comes from nuts and seeds – sources of vitamins and polyphenols that reduce inflammation. And flavorings come from natural sources, such as cacao-cacao butter. The brand also includes sources of fiber, such as chicory root and tapioca, to assist with digestion, lower blood sugar response, and enhance gut health.
“The average diet lacks adequate amounts of healthy protein, healthy fats, and is typically too high in unnecessary carbohydrates,” the brand says. “The bar is formulated to support the positive change we all benefit from when we balance the three macronutrients. When we do this properly,” the brand continues, “our bodies perform better.”
Reach Nutrition is a relative newcomer to the fitness food market. However, the founders have more than 30 years of collective experience in matters of functional supplementation, nutrition, and physical training. The company sees its new bars as a way to improve the macronutrient ratios athletes consume, enabling them to optimize their training and move along the path to healthier living.
Reach Bars, the brand claims, offer a “positive and approved the addition to any meal plan or dietary preference.” Bars are organic, vegan, peanut-free, GMO-free, gluten-free, and dairy-free. They provide the “perfect balance of healthy fats, net carbohydrates, plant-based protein, and minimal sugar to give you the energy necessary for a great workout,” functioning as a midday snack or pre-training meal.
Reach Nutrition is keen to emphasize that it is not “just another nutrition bar” company. Instead, it promotes wellness directly through the proper choice of ingredients. The new bars do not contain any added flours or refined sugars. And the remaining ingredients all have proven wellness benefits.
For more information about Reach Nutrition’s new bars, please visit www.reachnutritionco.com. To get in contact with the brand, please call at 917-445-2371 or email email@example.com.
Source :Reach Nutrition Co
This article was originally published by IssueWire. Read the original article here.


Part of the HappyHourScour- Daily Specials (Unreleased) testing family
Developed by 1
The easiest way to find drink and food specials near you! (Currently 150+ cities across the United States and growing)
We have over 20,000+ specials from 3,000+ establishments that are updated daily!
Happy Hour Scour makes it easy to find Daily Drink and Food Deals offered by bars and restaurants near you.
Male & Female
17-99 years old
iOS 6.0 - 12.1.1 b


Mints by the bag to refill your canisters or eco-tubes with ease. Or just satisfy your mint addiction by grabbing them by the handful!
We love sharing green tea finds and seeing you enjoying our green tea creations on Instagram.
Matcha is shade grown green tea, steamed then ground into a fine powder. The only tea in which the whole leaf is consumed, matcha contains way more antioxidants than its steeped counterpart.
Our latest Artisan Edition Green Tea Mint captures the taste of spring with sakura or cherry blossom, widely celebrated for it's delicate aroma and flavor.
Our organic culinary grade matcha is perfect for smoothies, baking or giving a green tea boost to just about any recipe. Check out these delightful recipes made with matcha powder.
"Better for you” products, from breath mints and daily wellness to creamy, vegan lattes, each made with organic green tea.
Front page of the Oprah O-List? Pretty exciting! See what other nice things people are saying about us.
As a Certified B Corporation we measure success beyond profits looking at our social and environmental impact.
ABOUT OUR COMPANY
We are a close-knit group of people that are passionate about green tea and believe in our mission to make matcha part of your daily wellness. We source the best available ingredients, make quality products and look for ways to continually improve our impact on our customers and the world around us.
We've officially launched our newest line of green tea mints sweetened with organic coconut sugar at Fancy Food San Francisco. Packaged in attractive, eco-friendly cardboard tubes, the new mints feature a softer texture and exotic herb, tea and spice notes. Our signature line of natural sugar-free mints will still be available in our green window canisters. Like our other products, the new mint line is made with “better for you” ingredients. Unrefined coconut sugar boasts a low glycemic index and trace minerals, while matcha is high in antioxidants and freshens breath naturally with its antibacterial properties. We’re really excited to be working with Big Tree Farms, our coconut sugar supplier for both the new mints and our vegan green tea lattes. We admire their commitment to...
We're here to help with help with any questions you may have, reach out to us.
We love getting free shipping and we know you do too! We offer free shipping on orders $35 and up, otherwise it's a flat $4.95. Additional shipping costs may apply outside the contiguous US.


The Massachusetts annual report card on hunger reveals that 700,000 children and adults do not know where their next meal is coming from—almost 80% higher than at the beginning of the last decade. Hunger is not a problem facing just those in poverty. 47% of those at risk for hunger in South Eastern Massachusetts earn too much to be eligible for government-provided emergency food assistance. Blue Barn targets this demographic.
LOCAL FARMS ARE VITAL TO FOOD SECURITY
The profit margin on produce, meat and eggs is not very high so the food prices on low volume farms (non-factory farms) must be high to make ends meet. Family farms are not doing very well in part because many people simply cannot afford to buy the food. While there has been a a boom in local agriculture over the last decade, local farming needs much more consumer support to thrive. Between 1978-2007, farms that engaged in direct consumer food sales represented only 5.5 percent of all farms, on average.
Eating locally grown food is critically important to our environment. We can greatly impact our carbon footprint by offsetting the emissions released from transporting factory foods simply by supporting local agriculture. Additionally, local food preserves open space. When local farms are thriving, farmers are less likely to sell farmland for development. When you buy locally grown food, you're doing something proactive to preserve our landscape and food security.


Ice cream and cannabis go together like peanut butter and jelly, especially on a hot day, when the sweetness and coolness give our mouth a sensory workout. In other words, it’s a top choice on the munchie-satisfying spectrum. The roving CVT Soft Serve truck (CVT is short for Chocolate, Vanilla, and Twist, which is all they offer) serves East Coast-style ice cream out of a Mr. Softee truck from 1961. The draw is in its simplicity: Their high-quality ice cream is made with ingredients from local dairies and creameries, and they pride themselves on not “hiding behind” overpowering toppings like gummy bears. Instead, the only choices are sprinkles or Maldon sea salt flakes.
The twist, a best-of-both-worlds swirl of chocolate and vanilla.
Where to find it:


to say I love you!
✓ New Valentine's Day toppings available
✓ Add a premium gift box to your order
Make your own chocolate bars with Chocomize. Chocomize is a fun and innovative chocolate company that has fast become a favorite of chocolate addicts around the world. The online creation station allows you to build your perfect chocolate bar or chocolate heart with your favorite ingredients. Choose from our premium Belgian dark chocolate, milk chocolate, or white chocolate. Then, personalize your chocolate bars by adding up to five toppings from a selection of over 100 ingredients. Make chocolate just the way you like it and with our endless possibilities each masterpiece will be uniquely your own!
Chocomize empowers customers to create chocolate bars no matter how unusual. Make a candy bar that you won't find in any store or create one as a gift for that special someone. With toppings ranging from the usual nuts and fruits to the not-so-common 23 karat gold flakes, bacon, and even violet petals your customized chocolate is sure to leave a memorable impression. Made with finest Belgian chocolate, each bar is handcrafted by our expert chocolatiers. “Chocomizing” is all about chocolate that is different and unique.
Our bars also make memorable gifts for any special occasion. Explore our premium chocolate gift sets or discover our corporate chocolate gifts, wedding favors, and party favors. When you order in bulk you can benefit from additional customization options. You can add an edible plaque to the chocolate bars that can have your full-color company logo, wedding dates, or picture printed on it. Moreover, the packaging can be customized with your corporate or wedding design. You can also send a Chocomize gift card right to someone’s inbox as a gift, allowing them to create their own custom chocolate bar! Chocomize gift cards make the perfect last minute gift.
The Chocomize Creation Station allows you to create candy bars 24 hours a day from the comfort of your home or office and even place orders with your smartphone - easy, secure, and fast. If you feel unsure about which chocolate ingredients you want to select for your personalized chocolate bar, you can find inspiration in our "Chocolate Shop". The "Chocolate Shop" lists our most popular chocolate bars, hot chocolate on a spoon, and chocolate gift sets. It’s chocolate just the way you like it!


Finally, the First Place winner went to Chadwick Gillenwater, aka Professor Watermelon. And here is his winning recipe:
Molasses Cream Pies (Aprox. 15 cookie pies)
- 3/4 cup canola oil
- 1 cup sugar
- 1/4 cup molasses
- 1 egg
- 2 tsps baking soda
- 2 cups all purpose flour
- 1/2 tsp cloves
- 1/2 tsp allspice
- 1 tsp cinnamon
- 1/2 tsp salt
Mix oil, sugar, molasses, and egg. Beat well. Mix together flour, soda, spices, and salt. Add to first mixture. Mix well. Chill. Form walnut sized balls and roll them in granulated sugar. Place on a cookie sheet about 2 inches apart. Bake at 375 degrees for 8-10 minutes.
Butter Cream Center:
- 1 cup (2 sticks) unsalted butter, softened
- 6 to 8 cups confectioners' sugar
- 1/2 cup milk
- 2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good
spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
Wait till cookies are cool. Sandwich the cookies with rounded spoonfuls of the butter cream. Use enough so that the butter cream comes out to the edges. Roll the butter cream edges in your choice of sprinkles.


I borrowed a lot of cookbooks from the library a few weeks back. One of the best ones I tried and ended up buying is Make A Mix. I had never heard of it and stumbled upon it while browsing the freezer cooking manuals. Basically the first half contains recipes for mixes. The section includes dry baking mixes and other mixes that need to be frozen or used right away. Then you turn to the back half and find recipes for all the different meals you can make with each mix. My favorite so far is the Hot Roll Mix. I mix a large batch of the dry mix and then use it make some delicious things like Big Soft Pretzels, dinner rolls, and even Pizza Crust! I did find some good freezer cooking recipes in other books (more about that later) but Make A Mix is a great way to supplement those meals. Like I said, I found it through my library first. I liked it so much that I bought a used copy through Amazon.com pretty inexpensively.
By the way, those soft pretzels were a life saver when we decided to go to the church pot luck at the last minute. I rolled them out, Brian applied a little egg and salt, and they baked within 15 minutes. I don't want to cheat and share the recipe but it is very good! Enjoy!
What started as a blog about the happenings here on our Centennial Farm has now evolved in to a little more personal account of things from my point of view as a new farm(er's) wife. Stick around for awhile and hopefully you'll learn a little about everything from industrial and sustainable farming to raising livestock to being green and maybe even catch a good recipe or two. Enjoy!
We're on our way out of debt and on to greener pastures...


If you ever consider following a ketogenic diet, you may probably be one of the many who usually ends up neglecting eating quality food source of fiber so you could just avoid taking in carbohydrate. There’s likewise a chance that it may lead to constipation, poor digestion and you may end up lacking in minerals and vitamins.
Dietary fiber actually is considered to be the indigestible plant material which will pass through the digestive system which could be completely undigested or this may be broken down through microbial fermentation. Fiber will help on the removal of the waste inside through the colon and this is likewise an important thing in order to have a healthy digestion. Fiber also is categorized to either be soluble or insoluble and each of these is actually digested differently.
In soluble fiber keto, it dissolves the liquid and will then become gel-like in our digestive tract. It actually helps in slowing down digestion, helping to increase satiety and if you consume carbohydrates, it actually slows intestinal absorption and would help to minimize increasing postprandial blood glucose. If you have an excessive intake with carbs, it will increase blood glucose which then makes you insulin-resistant. Another thing is that fiber helps to reduce cholesterol with where it alters metabolites of the gut bacteria that changes how our body process cholesterol.
Soluble fiber also is found in legumes and fruits which in fact is not advised for a ketogenic diet and there are small amounts that can be found in vegetables. Soluble fiber ingredients also could be found in low-carb packaged foods and also on soluble corn fiber. Know more about the levels of ketosis in this website.
The case of following a ketogenic diet is in fact easy if you are going to stick to fatty meats, full-fat dairy, eggs and oils. Strict intake of such foods however only have little consumption of whole-food fiber. Keto friendly packaged foods also gives you the ease of entry in a ketogenic lifestyle and comes with soluble fiber. Soluble fibers also contributes to most of the daily carbohydrate count and this leads to a lack of insoluble fiber. Because of the attempt in meeting daily macronutrient ratios, there’s a chance that you will neglect vegetables and low-carb options which will lose out insoluble fiber intake. In a well-established ketogenic diet, you will not be voided from fiber and some people also say that it has more fiber than other kinds of diet options. It is actually on the reason where well-formulated ketogenic diets comes with a regular amount of low-carb vegetables on a daily basis with good sources of protein and fats.