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Mice are omnivores that eat almost anything, including sugary foods. Initially, mice are attracted by the smell of food which is why sugary food, aroma-rich meat, cheese and pet food are favorites of mice. Also, the diet of a mouse consists mostly of carbohydrates so a mouse is more likely to eat grains and foods with a lot of sugar.
Looking for the right bait to catch a mouse in your house? Read on to find out what foods are the best for attracting mice into a trap.
What Sweet Foods Do Mice Eat?
If given the chance, mice will eat any kind of food that they can find in your house. Sweet foods like peanut butter, candy, chocolate and syrup are common bait because they are sticky and have a strong aroma.
Sticky food works well for bait because the mouse has to put in a little more effort to take a piece of the bait. This makes it more likely for the mouse to get trapped since it has to get closer for longer.
Sticky sugary foods like peanut butter and syrup are also popular bait because they are lightweight. There are several mouse traps that are a balancing act, especially the DIY mouse traps, so something that sticks is easier to balance on the trap.
Plain crystallized sugar can also be used as bait for mice however this is a less effective option. This is because the tiny sugar crystals are easy to grab for the mouse so there is a big chance that a mouse trap that is activated by the weight of the mouse will not work.
What Food Attracts Mice and Works Best as Bait?
As mentioned, the diet of mice requires a lot of carbohydrates. This is also why you might find bite marks of rodents on wooden cabinets or doors.
In nature, mice mostly eat grains, seeds and fruits. Compared to fruit, grains and seeds are not the strongest smelling food but they are high in carbohydrates which is what attracts mice to them.
If you have rice or oats in your pantry, it is smart to store them in an airtight enclosed glass jar. Mice have very strong teeth and will chew through hard materials like plastic just to get to the food.
Grains, seeds and fruit may work well to initially attract mice but it is uncertain whether they work as well as bait in a mouse trap. Again, it is important to place bait that the mice have to work for to get a piece of.
Grains and seeds are quite easy for mice to grab on the run. They are fast creatures that can escape a mouse trap if it is not set properly.
Grains and seeds work best in catch-and-release traps where the mouse has to completely venture inside the trap to be able to get to the bait. For a snap trap it is better to choose bait that is more difficult to break a piece off of like cheese or candy.
Why Should You Use Sugary Food as Bait for Mice?
There is another reason why sugary food works well as bait for mice. This has to do with time and how long the bait stays fresh.
Fresh bait is an important part of a successful mouse trap. This is because fresh food has a more attractive smell for mice than food that has been left out and dried up for a few days.
The benefit of using sugary food like peanut butter, chocolate and candy is that the amount of sugar in the food makes it stay ‘fresh’ for a longer period of time. These foods have a strong smell that will attract the mice from a distance.
The smell of sugary food is also more pleasant for you. Food like cheese, meat and fruit is going to go bad faster which brings with a foul smell.
Basically, you are saving yourself from odors in the house by using bait with a high sugar content and has a longer shelf life when left out in the open. Catching a mouse in a trap can take several days so food going off is a likely occurrence when trying to catch mice.
Mice do like sugar and sugary foods but in reality mice will eat nearly anything. It is best to use strong smelling bait that won’t go bad quickly when left out in the open for days.


Breathe in the clear autumn air
and know that spring is hiding in the fallen leaves…..
Out of death comes new life.
Humans have become so out of touch with the natural rhythms of life in symbiosis with other creatures. We seal our homes against the outside air, add preservatives to our food and refrigerate/freeze/nuke it into oblivion, blast our eyeballs with light when we should be in bed, eat food out of season, and insist that humans feed themselves with highly processed fake foods even when it sickens and eventually kills them.
Traditional cultures hunted, gathered, and cultivated anything that was nourishing. Some peoples ate mostly starchy vegetables supplemented with fish and fatty coconuts, others ate mostly fat from the northern animals; each group ate what was available and figured out methods for naturally preserving foods for lean times. All of them had abundant energy for activities unaided by machinery.
Today many people eat mostly processed foods and have suffered greatly from it. Not only have they lost an intimate connection to Nature’s rhythms they have lost the knowledge of what food is, how it’s grown, how it’s harvested and prepared, even how real foods taste. When children don’t recognize a fruit or vegetable or understand where milk comes from is it any wonder that they are becoming diabetic and obese at younger and younger ages?My recent attendance at the Weston A Price annual conference (this year in Valley Forge PA, or was it King of Prussia?) enabled me to listen to independent researchers, meet with vendors of truly natural foods (often small farmers or bakers), and dine on meals prepared from fresh local ingredients according the Weston Price guidelines for traditionally prepared foods. I must say that everything was delicious and while I really stuffed myself I never felt bloated like I do sometimes after eating out. Indeed, I feel fully nourished for the first time in a long time, like I would after eating a meal prepared by my MomMom (grandmother) on the family farm; she might go out in the yard and catch one of the chickens (you know what happens next) for dinner – chicken fried in lard, potatoes and peas grown right there. While I was upset that a chicken had to die I could not disagree that fresh chicken (or eggs, or veggies) tasted better.
Looking back over my life, I’ve noticed that at various times when my diet was less than optimal I would have “issues”: tooth decay (I admit I have always had a sweet tooth), headaches, sour moods. I always felt better physically and emotionally when my diet was cleaner. But something changed gradually over the years. Healthy eating began to have its definition redefined away from a variety of real foods that included whole fresh milk and other traditional foods and towards a more industrial and even pharmaceutical approach. It began to be said that it was impossible to get all of the required nutrients from food and we should add supplements. Traditional fats like lard and tallow, butter, whole milk, and even eggs began to be demonized.
Funny, the more I tried to eat from the new definition of “healthy” the fatter I got. Though I’ve never really been overweight (I was an aerobics instructor and lifted heavy weights during the week and rode my bike on weekends) I went from 105 pounds to 130 pounds in less than 10 years. I thought I was eating right, limiting my fat consumption and eating several small meals per day, eating protein bars full of soy because they were supposed to be good for me. Funnier still is that I began to shed the weight after becoming a dedicated yoga practitioner, giving up weight training and aerobics in favor of the Ashtanga method.
Once menopause hit my body went haywire: going off birth control pills (“you need to go through menopause ‘naturally’ ” said my gynecologist) allowed my body to tell me in no uncertain terms that it had no idea what ‘natural’ meant. Long story short, I ended up in surgery having my fibroids, endometriosis, and ovarian cysts removed. Embarking on a long quest to find out why I fell so far out of balance led me to the study of Ayurveda and the discovery of the powerful work of Dr. Weston A. Price, a 1930′s dentist who went looking for the answers to “why are all my patients so sick?”.
In a nutshell, it’s the diet. Independent research since at least the ’30′s shows that when people eat their traditional diets (whatever they are) and avoid processed “foods” they are healthy and happy people and rarely if ever fall prey to the diseases th which we have become accustomed. But when they begin eating a Westernized, processed, refined diet these same peoples fall prey to obesity, heart disease, mental illness, tooth decay, and more.
This is a reversible condition. Returning to natural foodways and relearning the wisdom traditions of following the cycles of sun and moon, getting to know the small family farmers and how our food crops and animals are raised will raise our consciousness about good food and lead us to remember the sacrifice of the living creatures that nourish us. We can taste with every bite the difference between the meat from a healthy animal raised humanely and allowed its natural behaviors and the meat from an unhealthy, unhappy animal raised in the cramped foul quarters of a factory “farm”.
And since we are what we eat, we can begin to understand the genesis of anger, greed, and discontent in the karmic fruit of our willful disobedience to the laws of Nature. In returning to our ancient traditions of honoring those we eat (from both animal and plant kingdoms) we will slowly relearn how to bring new life out of death.


Tuesday, December 22, 2009
Here's my version of a simple, yet tasty, dish. It's the Paladin household spin on the venerable Meat Pie:
1 lb ground pork
1 tbls Tony Chachere's Creole Seasoning
1/4 tsp Tabasco
1 onion - diced
2 cloves garlic, minced (1 tbls)
1 cup chicken broth
Salt/Pepper to taste
Two refrigerated pie crusts
1 egg + 2 tbls water - beaten
Begin browning ground pork in a skillet, stirring often. When its about half way cooked, add the garlic, onion, and Creole seasoning. Continue to cook, stirring off and on, until the meat is no longer pink and the onion is becoming translucent. Drain off excess fat.
Add the chicken broth and Tabasco to the meat/onion mixture in the skillet. Simmer the mixture for 15 to 20 minutes, or until most of the liquid has cooked off. Taste and adjust seasoning with Salt/Pepper to your taste. Set aside.
That's it for the filling. You can put this in the 'fridge for several days, or use it right away. You can also alter the recipe however you want. You can use half pork - half hamburger, or all hamburger, or add peppers, or leave out onions. You can substitute beef broth for the chicken broth. The recipe I've given is just the way I make it most of the time - at its most basic. I've been known to throw pretty much anything in the meat pie mixture.
You can also adjust the seasoning alot to your taste. We don't particularly go for "hot" spicy food. The amounts of Creole Seasoning and Tobasco in this recipe result in a mild, yet flavorful, experience. You can fire it up, if you want.
Making the pies:
Preheat oven to 400 degrees. Unrolled pie crust dough and put an upside down cereal bowl on it. Trace around the bowl with a knife to cut out circles of dough. You should be able to get two complete circles out of a crust, and then another circle once you press the scrap pieces together. That makes a total of SIX circles of dough, since you have two pie crusts.
Put about a quarter cup filling in the center of each circle. Dip your finger in the egg wash and moisten the outside edge of the dough circle all the way around. Fold the dough circle over and press the edges together to seal them. I go around the edge with a fork to seal it good. When you've made all your pies, put them on a cookie sheet and brush them with the egg wash.
Bake for 25 to 30 minutes. Be careful when you eat them - they're HOT when right out of the oven :)
These are also good if you add a little bit of grated sharp cheese on top of the meat filling before you seal them up!


What is Italian food all about?
When the first wave of Italian immigrants came onto American shores, there just weren’t olive oil, balsamico, dried porcinis or prosciutto to replicate their dishes back home. And so they made do with what was available around. This resulted in far more meats and sausages in their dishes. You can say that, hence was how American-Italian food came into being.
Produce rather than protein is what Italian food is really all about. How does a typical Italian meal start anyway? First, there’s the antipasti, which is mostly vegetables, like mushrooms, pepperoni, and artichoke hearts, and cured meats, like prosciutto and capicola. Then you are served a small pasta dish, then a light protein, like a leg of lamb. You will find that as your meal progresses, the more simple it gets. Italian ingredients are so intense a small amount goes a long way.
Italian cuisine is made up of basic ingredients dictated by the season and locality. Traditional products are very important players in the flavors of Italian food. Olive oil, for example is an essential in Italian cooking, and so is balsamic vinegar. Cheeses like Grana Padano or Parmigiano-Reggiano are fixtures no decent Italian kitchen should do without.
Experience the Real Italy in the heart of Seattle
If it is authentic Italian cooking you are after, come over to our Italian restaurant in Seattle. We bring the flavors of Italy to your table using only local ingredients in season and cooked in only the proper Italian way. We know great Italian food; we’ve been cooking them in the last 30 years. It’s more than just pizza and spaghetti.
Peppers are a big part of Italian cooking, and a healthy addition to any diet. All pepper varieties are low in calories and high in important nutrients, among which are vitamin A, vitamin C, folic acid, potassium, and fiber. A dish that is rich in peppers serves to strengthen your immune system, keep your blood pressure at a healthy level, and ward off the effects of aging.
At our Seattle Italian restaurant, we make use of peppers in many delicious ways. Try a sausage and pepper pizza, a grilled Italian sausage crostini, or a cioppino with a sweet pepper-tomato broth! It’s a healthy and satisfying way to add a bit of spice to your life.
Open Christmas Day
When it comes to seafood, the mussel is always a good choice. Not only is it recognized as one of the more sustainable forms of seafood, but it’s also rich in a number of important vitamins and minerals. These include lean protein, vitamin C, iron, folate, phosphorus, and several B vitamins. Of particular note is their content of vitamin B12, selenium, and manganese, all three of which are particularly strong in the humble mussel. A single three-ounce serving of mussels gives you well over your daily recommended requirement for all three of these.
There are many good reasons to eat mussels, and our Seattle Italian restaurant gives you even more. Come and try mussels the Italian way in our cioppino, our linguini de mare, and more!
Are you looking for something to snack on while you wait for your meal at our Seattle Italian restaurant? Don’t look for the “appetizers” on our menu! In Italy, the appetite is whetted with antipasti.
The word “antipasti” literally translates to “before the meal”. This represents the hors d’oeuvre course. In Italy, antipasti come in the form of four different categories: the meats, the vegetables, the olives, and the cheese.
- Meats: Antipasti meats are usually served cold, like sausages, cold cuts, and cured meats.
- Vegetables: Antipasti vegetables are generally raw or marinated. The most common selections in Italy include mushrooms, artichokes, and sun-dried tomatoes.
- Olives: Olives are important enough for Italian cuisine to get their own category, distinct from the vegetables. You will almost always find olives in an authentic antipasti course. They will often be served either by themselves or stuffed with cheese, garlic, nuts, or peppers.
- Cheese: Cheeses are another big part of the antipasti course, usually coming in the form of traditional Italian selections. Some cheeses will be served by themselves, some will be wrapped in meat, some will be stuffed into mushrooms, and occasionally you will find a spreadable cheese to accompany bread.
If you’re familiar with Italian food, you’re probably aware that the country is known for a variety of different sausages. With that in mind, do you know what to expect when presented with “Italian sausage”, like the sausage that comes with many of the dishes at our Seattle Italian restaurant?
In the United States, the term “Italian sausage” is generally used to describe a single specific kind of sausage. This is a sausage made from pork, red pepper flakes, and fennel. The end result can be anything from mild to hot, and is characteristic of a sweet flavor. It derives its name from the fact that it gets much of its flavor from popular Italian seasonings. However, if you ask for Italian sausage in Italy, your host is not likely to know what you are talking about.
Wonder why we serve Copper River King Salmon at IL Bistro?
The Copper River is a special place. The 10th largest river in the United States, this grand waterway consists of thirteen major tributaries and serves to drain 24,000 square miles. The water in this river runs at seven miles per hour, with an average twelve foot drop per mile. It is for this reason that the salmon that live in this river are some of the most highly prized salmon in the world.
A Copper River salmon needs to be a cut above, as it needs to travel three hundred miles through this mighty river just to spawn. To accomplish this, they have developed extra stores of the omega-3 fatty acids that make fish such an important part of your diet. Omega-3 serves to safeguard your circulatory system, protecting you from heart disease. Fish-based omega-3 improves the way the heart works and makes conditions that contribute to heart disease less dangerous. For these reasons, the American Heart and Diabetes Associations and the U.S. Government’s Dietary Guidelines for Americans recommend that everyone should eat at least two servings of fish every week, especially “fatty” species such as salmon.
For people who already have heart disease or diabetes, the oils in fish are especially important, as they have the power to mitigate your disease and prolong life. Long-chain omega-3s from fish also help to:
- Maintain normal heart rhythms
- Reduce the chance of stroke
- Lower chance of having a first heart attack
- Reduce inflammation
- Improve the pattern of lipids in the blood
- Improve levels of “good” cholesterol, or HDL
- Lower blood pressure
- Lower chance of blood clots
- Improve heart rate adaptability
- Stabilize arterial plaques
Enjoy the deliciously crafted Copper River King Salmon dish at our Seattle Italian restaurant.
Join us for Seattle Restaurant Week during October 9-13 and 16-20!
Vegetarian, Vegan, and Gluten free options available.
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Crostini at IL Bistro – Seattle Italian Restaurant
“Crostini” is an Italian word for “little toasts”. The dish comes in the form of thinly-sliced bread, most often white, which has been toasted or grilled to achieve a crispy texture. They are often served with drinks, generally with olive oil and salt for flavor. Alternatively, they can serve as the base for many different appetizers or as a topping for soups and salads.
At our Seattle Italian restaurant, you can enjoy our goat cheese crostini with basil, cracked pepper, and roasted garlic, or our bruschetta crostini, with marinated beefsteak, tomatoes, and basil. Try some with a few late night drinks tonight at IL Bistro!


At the Lost Rhino Retreat, they put the same pride and attention to detail into their food as they do into their award winning beers. They believe that the best ingredients make the best food. Those ingredients can be sourced locally and produced by American farmers and fishermen.
They proudly partner with local Loudoun sources, such as Buchanan Farms, for a variety of organic meats. Smucker’s Farms provides fresh cheeses and Ashburn’s own Eridani Crops for hyper-local produce. They are also committed to using domestic shrimp and organic mussels whenever available. Local sourcing is not the easiest, or cheapest way to get food to your table, but they do believe it is the best way!
For more information, visit their website at lostrhinoretreat.com


Two weeks ago I was in Singapore for business and thanks to my colleagues and friends I got to experience Singapore like never before. Here is one such local place that I visited for food and drink which I recommend you visit.
Chye Seng Huat Hardware (Google+ page)
At first glance this unassuming place looks like it has a burglary problem with all the security bars, but once inside the large metal gates one sees a very pleasant, welcoming coffee shop that does food, pastries and of course coffee.
It was lunchtime and I was missing some good British food so decided to try their version of Bangers and Mash.
The presentation of the food was spectacular, although my dirty mind turned it into something it was not.
For desert I had some pastries and a coffee, which was delicious.
It is all about the coffee though and if you are a coffee connoisseur and live in or are visiting Singapore then Chye Seng Huat Hardware is a must place to visit. They even have their own coffee roaster and sell bags of coffee to the public.
Address: 150 Tyrwhitt Rd Singapore 207563
The photo right at the top of the page is not mine.


It’s almost Thanksgiving in the US, so I asked my dearest friend to help me invent casseroles that epitomize the season. In the name of inclusion, we decided to go by region, but since we’ve only lived in four states together, things may have gotten a bit out of hand for the regions we’ve never visited.
That said, it’s all done with love. So now, without further ado, I give you our Thanksgiving casseroles, arranged by regional popularity.
(Make and eat at your own risk.)
THE NEARLY VEGETARIAN NEW ENGLAND CASSEROLE
Peel and cube some butternut squash. Boil and mash the hell out of it. Add some cinnamon. It’s November. Don’t act like you’re above that.
Roast some autumn vegetables. The variety is up to you. If you’ve never had an autumn vegetable, carrots, potatoes, turnips, onion, or zucchini should do you right. Spread the mashed squash over the roasted veggies. Bake it until the squash gets crispy. Once it’s ready, it should look a little like a rusty shepherd’s pie.
Grate some Vermont cheddar on the top, and douse in cranberry juice, then scoop it drippy over your choice of fish. If you’re a Maine-iac, that’ll be lobster, but if you’re closer to us in coastal Massachusetts, your only choice is bacon-wrapped scallops.
THE MID-ATLANTIC STARCH-MEAT GLUT
Make pierogi however you want. Boiled. Fried. Deep-fried. Grilled. Baked. Roasted on a spit. With or without onions. With or without chives. (Resist making taco salad.)
Once they’re hot, coarsely chop the pierogi while your best friend butters a pan. In the buttered pan, layer the pierogi. Over that, add chunks of scrapple. If you’re near Philly, drizzle Cheese Whiz on top, but if not, don’t fake that jawn.
Bake the whole mess and serve it with regional variations per the nearest city.
If you’re near Baltimore, add lake trout, and don’t skimp on the Old Bay.
When in New York, do as the New Yorkers do: eat it with thin crust pizza. Extra points if it’s grandma pizza for those of you into keeping score.
And if you’re in New Jersey, head to Wawa. The glut will feel right at home.
THE MIDWESTERN ONE-DISH
In the spirit of Cincinnati chili, let’s start with Italian: Chicago deep dish, piping hot, topped with elbow macaroni. Then loop back for the chili. Add curried ketchup (no condiment judgment, live your life) and grate no less than four inches of Wisconsin cheddar on top. Wash it down with a pie shake from Iowa City’s Hamburg Inn No. 2. (For those of you in Iowa not in the know, here’s a pie shake. You’re very welcome.)
Regional alteration: If you’re in St. Louis, go ahead and add your pizza, but only if it’s on top of the deep dish. This is no time for scaling back.
THE SOUTHERN APPALACHIAN JAMBALAYA STEW
Sauté crawdads and drop them into a pot of chicken and dumplings. Mix in collard greens, turnip greens, and mustard greens. Cook off the remaining water. Replace the water with bacon fat. Ladle on and around a rack of ribs. Season with cajun spices. Sprinkle the top with pinches of crumbled cornbread. Apologize to your arteries and eat dessert: sweet potato casserole with marshmallows topped with your state’s name carved into Cool Whip, everyone’s favorite non-dairy whipped topping. And, if you want, add some sugar.
THE SOUTHWEST FRITO BURRITO PIE (AKA: “WE’RE SORRY, MEXICO”)
This is exactly what it sounds like (we all know Frito pie, right?), but, you know, with extra guacamole. And heartburn, probably. Pairs really well with the Pepto-Maalox-Tums-Pepsid-Prilosec casserole.
THE WEST. A LIST. (DON’T EAT THIS.)
Bison burger. Pig testes (also known as calf fries). A mountain. Fricasseed salmon. Fish eggs, also fricasseed. If you’re in California, add free-range, organic chicken. If you’re in Southern California, add road runner meat. But if you’re on the east coast, and want this “California-style,” add lettuce, tomato, and onion. And if you’re eating this anywhere else— Actually, don’t eat this at all.
ALASKAN AND HAWAIIAN CASSEROLES
As Thanksgiving is the only time of year we acknowledge the Native Americans in a nearly universally positive (albeit whitewashed) light, here’s a reminder of the leagues of people who lived here before Europeans settled in (euphemism of the century), growing and harvesting corn, beans, and squash, all of which many of us eat on Thanksgiving.
And that’s it! Happy Thanksgiving, everyone! Happy eating and napping!
If you have food to donate this year, including unused ingredients you didn’t wind up using for Thanksgiving, check out Feeding America. They’ll help you find the food banks nearest to you and get meals to those who need them this season.


We cultivate three varieties of mushrooms. White mushrooms, chestnut mushrooms and portobello mushrooms and we harvest about 11 tons per week from six cabins.
Flúðasveppir produces its own substrate, the soil in which the mushrooms are grown in. We mix corn straw, which we grow on our land in Hvítárholt, and chicken manure from nearby farms in South Iceland.
Water is blended with all of these raw materials, and the mixture is left to compost for three weeks. Icelandic water is the key factor in compost-making. When the substrate is ready, mushroom spores are added and growing begins. Mushrooms grows about 4% per hour.


Apple Pan Dowdy
from the Net, submitted by Chip
Preheat oven to 375f.
2 cups self-rising flour ***
1/4 cup shortening
1/2 tsp cinnamon
1/4 tsp nutmeg
3 tbsp sugar
1 cup milk
Prepare mixture according to directions for Sour Dough Biscuits , but mix only until all dry ingredients are moistened. Drop by tablespoon onto the hot apple mixture.
Bake for about 20 minutes; until topping is firm and brown. Serve warm with light cream.
* Molasses: lightly carmelize 1/2 cup (tightly packed) dark brown sugar. Add enough water, about two tbsp., to equal 1/2 cup.
** Margarine is acceptable, but does not equal the flavor that butter gives.
*** In place of self rising flour, see the dry ingredients for Sour Dough Biscuits .


You know, sometimes you just feel like having early dinner, but instead of going to bed, you discovered there’s this new movie you need to “quickly” see. The downside is that by the time the movie ends, your bowels are completely emptied and you begin to witness hunger in a new dimension. As expected, you decide to opt for a late-night snack, which isn’t a bad thing, unless your favorite combination includes high-calorie combinations like heavy scoops of peanut butter, grilled cheese and ice cream (yeah, I know — I like it too).
The problem with these kinds of snacks is that they contain high amounts of carbohydrates, protein and fat, which, you’re more likely to store-up if you take them just before bed (since your body has no means of “burning” them while you’re asleep). What’s the implication? Well, you become fat! And fatness comes with tons of health risks.
Okay, what options do you then have, to quench that grilling late-night hunger and stay healthy? Well, here are a few:
1. Greek yogurt with Pomegranate seeds: The Greek yogurt is highly nutritious and healthy. It contains half the carbohydrate and twice the protein content of your regular yogurt and it is a particularly good choice, if you’re looking to lose some weight. When mixed with Pomegranate seeds, the health bonus rises to a whole new level, as pomegranate seeds are rich in antioxidants that eliminate free radicals in your system, keeping you perpetually healthy.
2. Pistachio nuts: This nut is highly rich in nutrients and is an excellent late-night snack. Apart from the fact that it offers more nuts per ounce, it actually encourages your weight loss program, while reducing the risk of cardiovascular diseases at the same time. And of course, it digests readily, giving your system less work to do while you sleep.
3. Cherries: Yep! Those tiny red angels do you a whole lot of good when you’re about to hit the bed. Cherries contain melatonin, which enhances sleep by lowering your body temperature and inducing drowsiness. In short, you sleep more efficiently without exposing yourself to an excessively high level of calories.
4. Cottage cheese: If you’re a cheese lover, then this is definitely one way of enjoying it without predisposing yourself to health risks. Treating yourself to a nice bowl of cottage cheese, capped with berries, will give you a smooth night rest like no other. This is because cottage cheese contains slow-digesting proteins, which ensure that you don’t get hungry in the middle of the night, not to mention the calcium content which glides you to sleep easily.
5. Almonds: Almonds are excellent quick snacks that require no form of preparation. The nuts are rich in tryptophan, which is an amino acid that supports sleep. Almonds also contain magnesium, which helps your muscles to relax naturally, while you enjoy blissful dreams on your bed.
A Final Word…
Health is wealth! You may feel tempted once in a while to take heavy scoops of your favorite ice cream or peanut butter just before retiring to bed, but you must resist and stick to the healthier stuff. It will definitely save you a lot of headache later on.


Okay, did everyone stop laughing yet? Great. It’s true though; I used my Mammaw’s southern style recipe from a million years ago (she was very old, God rest her sweet soul) and crafted a delicious pecan pie. Of course I can’t actually say if it was delicious I gave it away as a present. So who knows?
The point is, I had an awesome time doing it. I’ve never been a chef or anything, I think more for lack of time than any disdain of cooking. But I’ve got to say, Saturday (the day I spent baking cookies and pies) was one of the best days ever. And here's why:
Because I was making the pie for two friends as a “thank you for being so awesome” present I felt a sense of joy the entire time. From the get go this pie meant something. When I was buying the ingredients I bought the more expensive pecans, the better butter, the brand name sugar. Okay, my flour was Kroger, but it’s one teaspoon in the recipe, give me a break. Regardless, shit got real is what I’m saying. Every ingredient that went into the pie needed to be as amazing as my friends who would eat it. I even toasted the pecans before adding them to the pie. The recipe listed it as merely a suggestion you guys, but I did it. I toasted them!
Then, the magical moment came and I baked the pie. Pecan pies are pretty hard to bake because you can’t really tell when they’re done. In fact, after nearly an hour I called my mom every five minutes to update her and desperately ask for guidance. Each phone call went like this:
“Okay mom, the pie is still jiggly.”
“How jiggly.” She’d ask (she’s an expert).
“Pretty jiggly.” I said.
“Well put it in a few more minutes. But it’s supposed to be jiggly. Just not toooo jiggly. Whatever you do don't overcook it.” AHHHH!!!!
“Well how much jiggle is too much jiggle?” I started to panic. What kind of word is jiggle anyway?
“Just, you’ll know.”
It wasn’t about the jiggle though. It was about not wanting to ruin the present I was making for my friends during this holiday season and then have to make them another pie that said “Sorry about the first pie and your subsequent food poisoning.”
Eventually, I figured it out. And all was right in the world. In fact, I had so much fun with the pie and feeling all warm and fuzzy inside that I continued baking for the rest of the day. I made some bomb peanut butter cookies and gave those away too. Because that’s what the holidays are about – making your friends fat while you secretly work out double.
|This is my cookie selfie. Proof I was in the kitchen.|
Kidding. It’s about the fact that doing things for other people also brings joy to yourself. So we should all do it a little bit more.
So that's my lesson to all of you. Go bake. Go make something for a loved one. Go write a letter. Or a card. Or anything that comes from the heart. Because it means so much more than another iTunes gift card.


Diet and Oral Health
What is a healthy diet for my child?
A healthy diet is a balanced diet that naturally supplies all the nutrition that your child needs to grow. A balanced diet is one that includes the following major food groups: fruits, vegetables, grains, meat and beans, and milk.
How does my child’s diet affect their dental health?
They must have a balanced diet for their teeth to develop properly. They also need a balanced diet for healthy bone and gum tissue around the teeth. Equally important, a diet high in certain kinds of carbohydrates, such as sugar and starches may place your child at extra risk for tooth decay
How do I make my child’s diet safe for their teeth?
First, make sure they have a balanced diet. Then, check how frequently they eat foods containing sugar or starch. Examples of foods containing sugar or starch include breads, crackers, pasta and snacks such as potato crisps. When checking for sugars, look beyond the sugar bowl and the candy dish. All types of sugars can promote dental decay, a variety of foods contain one or more types of sugars. Fruits, a few vegetables and most milk products have at least one type of sugar
Should my child give up all foods with sugar or starch?
Certainly not! Many of these foods provide nutrients your child needs. You simply need to select and serve them wisely. Any food with sugar or starch is safer for tooth if it is eaten with a meal, not as a snack. Sticky foods such as dried fruits or toffee are not easily washed away from the teeth by saliva, water or milk. Therefore, they have more cavity causing potential than foods more rapidly cleared from the teeth. Talk to your paediatric dentist about selecting and serving foods that protect your child’s dental health.
My baby is not on solid foods yet, do you have any suggestions for me?
Do not nurse a young child to sleep or put him to bed with a bottle of milk, formula, juice or sweetened liquid. While a child sleeps, any unswallowed liquid in the mouth feeds bacteria that produce acids and attack the teeth. Protect your child from severe tooth decay by putting him/her to bed with nothing more than a pacifier or a bottle of water.
Final tips for child’s diet and dental health
- Ask you paediatric dentist to help you assess your child’s diet
- Shop smart, do not routinely stock your pantries with sugary or starchy snacks. Buy fun foods just for special times
- Choose nutritious snacks and limit the number of snack times.
- Provide a balanced diet, and save foods with sugar and starch for meal times.
- Do not put your child to bed with a bottle of milk, formula or juice
- Try to avoid sticky candy such as toffee and jelly beans, chewing gum with sugar


Initial Consultation £175. Metabolic Balance £850
Nutritional therapy will be carried out in a scientific manner through DNA testing and analysis. Each patient will be looked at as a whole to work through diet and exercise that is most suited to their genetic make up.
Nutritionist MSc Diploma Nutritional Therapy mBANT CNHC.
Dominique has a passion for healthy eating and nutrition that spans over 25 years and believes that good nutrition lies at the heart of good health. She does not believe in fads or diet foods, instead in using real food. Her intention is to show you the links between your symptoms and the foods you eat.
Dominique offers Nutritional Therapy Consultations which are bespoke to the individual. She is a coach for the well-renowned Metabolic Balance® Health and Weight management Programme and offers genetic testing for overall health, weight management and optimum sports nutrition.


The Swabhimani Shetkari Sanghatana has urged the Centre to bring onions and grapes under the ambit of Minimum Support Price (MSP). Farmers cultivating onions and grapes are often subjected to exploitation and market manipulation by traders, said Sanghatana president Raju Shetti.
There is no mechanism which can promise price stability to farmers, he said, adding that the provision of market intervention has not yielded expected results. “The Centre should bring onions and grapes under MSP. This will provide higher remuneration to farmers. It will also put a check on exploitation by traders,” Shetti said.
MSP is currently limited to select crops including paddy, jowar, bajra, maize, moong, niger seed, urad, wheat, gram, safflower, copra, raw jute, cotton, sugar cane, rapeseed/mustard, sesamum, groundnut, etc.
The farmers’ leader, who is currently touring northern Maharashtra, also pointed towards regional differences in sugar cane prices. “The western Maharashtra sugar belt, which is economically prosperous, offers Rs 3,100 per tonne for sugarcane procured from farmers, whereas farmers fetch lower rates for sugarcane sold to mills in north Maharashtra or Marathwada region,” he said. “The closure or partial functioning of sugar mills leads to financial problems and has an adverse impact on sugarcane farmers.”
Shetti urged the state and Centre to initiate measures to revive closed sugar mills to help sugarcane farmers earn better. “Sugar mills should pay a minimum of Rs 3,700 per tonne for sugarcane procured from the farmer… The sugarcane farmer should be able to recover the entire production cost, along with a decent profit to sustain him financially,” he added.


Summer Recipes: Peaches
PEACH RECIPES. CAROLINA PEACHES & CREAM FRENCH TOAST. 1 Loaf French Bread sliced diagonally into 3/4 slices. 6 Eggs. 2 cups light cream (half & half) 1/4 cup peach preserves. 1 tsp nutmeg. 2 tsp peach syrup* PEACH SAUCE ... 1 1/3 cup sugar (cut sugar way down if your are using juice from frozen peaches) 2 tbs cornstarch ...
Peach recipes for food preservation. Canning peaches, jam, honey, marmalade, pickles, conserves, oscar relish. Freezing sliced, half and whole fruits. How to prevent browning. ... or medium syrup (refer to Table 2) or pack peaches in water, apple juice or white grape juice. Raw packs make poor-quality peaches. Hot Pack:In a large saucepan ...
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From About.com, nutritional and handling information about peaches with a collection of peach recipes at the bottom of the page.
Öffnungszeiten: Peaches So - Do 19-2 Uhr, Fre,Sa 19-3 Uhr| Pizzeria So. - Do. 18 -1 Uhr, Fr.,Sa. 18-2 Uhr. Fon & Fax: 088 21 - 187 27
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PEACH RECIPES. Quick Peach Cobbler. 4-6 cups sliced peaches. 1 cup self-rising flour. 1 cup sugar. 1 large egg, beaten. 1/2 cup butter or margarine. cinnammon. nutmeg. Sprinkle sugar, cinnammon and nutmeg on sliced peaches. Toss to mix.
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Best Pizza in the world A very small pizzaria in Santos, Brazil managed to let me say this.
I did eat pizza's all over the world… even at the source itselfs … Italy. Since i live in Brazil (since 3 years full time) i am amazed about the pizza's here. The quality is just outstanding good. My thoughts about this are that it is because of the local made cheese, the local grown tomatos and the sun combined with the knowledge they got from the italian immigrants. These italian immigrants has settled very well in Brazil in which shows of all the Italian restaurants, pizzaria's & pasta shops all over Brazil. The Italian food is very popular in this country.
These european immigrants also invented something else here, something really special… it is a sausage called LinguiçaCalabresa. The name Calabresa is taken from an area in Italy called Calabria.
video about Calabria:
When i tasted that Calabresa-sausage for the first time i was amazed about the great taste of it. Of course i did eat other types of very good sausages in other parts of the world like from The Netherlands (Rook worst & Grillworst .. van Jan)… you can wake me up for those……….. and from Germany the Brätwurst. All very good sausages indeed… but no one can beat the Calabresa from Brazil.
Everytime i order pizza, i asked for… Pizza Calabresa. After some months my wife Adriana asked me if i was not bored in asking every time the same pizza. I explained i did not have this Calabresa in the first 40 years of my life (in which i lived in the Netherlands), so i will eat it in the last 60 years for sure… i have to catch up :) But of course she convinced me one time to ask another type of pizza next time. I asked for a Pizza with cheese, tomato and garlic. And….. i liked it… but it did not beat the Pizza Calabresa. Than i thought, let's combine a Pizza Calebrasa with The Pizza Garlic. The 'Pizza René' was born.
I mostly ordered this pizza at a little pizzaria near my house. Pizza Barão. A very simple place, but this pizza chef knows how to make a very good pizza.
The chef at Barão got the pizza balanced, we enjoyed it every time like a great experience. And not only the Calabresa Pizza, the vegetarian one for Adriana was also awesome. After some time we tried a pizza at some other places in Santos, like the famous van Gogh and CantinaLiliana…. both are very respected about their pizza's. But both Adriana and i were every time convinced….. they were not beating this little pizzaria.
The little restaurant also became a meeting place with some co-workers of my company Connecting Media in Santos. We all liked it very much!
And this week i discovered it is all over. My little Pizzaria is no more. On their location was a little 'for rent' sign on the wall. No more pizza René. The name of this little pizzaria was Barão. located 100 meters from my apartment in Santos. It was very small and simple, but it was a place were some people worked very hard…. delivering quality food to their clients. One time i celebrated my birthday there, i will never forget it.. it was special…. they were special.
I do not know why they closed down so sudden, because business was good. Adriana thinks it is because they did not have the right papers to run their own business, and they were closed down by the (new) local government because they did to have enough money to pay for this licence.
I think this is sad. I know they have to have this license, but…….. I also think these micro companies deserve a chance, even when they do something wrong.
Why? because the try to deliver quality to their clients…. and that is already very special and very unique in a world where it is about money and profit. Most of them forget to deliver quality for their clients!
Barão Pizza is no more.
I want to thank the people from Pizza Barão to give me this great remember of the best Pizza in the world! To keep the story up a pay some respect for those hard working people i will now rename the Pizza René into a Pizza Barão. When you order a pizza it in any Pizzaria in the world asked for the following: Pizza Calabrasa with Cheese, Onion and fright Garlic… Ask for a Pizza Barão.


Hometown Honey Events offers the only mobile dessert and cocktail bar in Pennsylvania! Sweets are our specialty!
We love graduation parties, bridal showers, birthdays, retirement parties, baby showers, etc.!
We offer the following sweets year-round:
*You do not have to book our camper to be able to enjoy our sweets! But if you do, we are happy to take 10% off of your dessert cost!*
Pies - 9" (Cherry, Apple, Apple Crumb, Pumpkin, Pecan, Blueberry, Mixed Berry, Strawberry Rhubarb (Seasonal)) $12-16/ pie (Each pie serves 8)
Mini Pies - (Cherry, Apple, Blueberry, Mixed Berry, Strawberry Rhubarb (Seasonal)) $2.25/pie (Each pie serves 1 person)
CUPCAKES & CAKES
Cake Flavors: Vanilla, Chocolate, Red Velvet, Strawberry, Lemon, Confetti, Brown Sugar, Carrot, Marble, Cookies & Cream etc.
Frosting Flavors: Almond, Buttercream, Chocolate, Cookies N' Cream, Cream Cheese, Lemon, Peppermint, Strawberry, Nutella, Whipped Cream, Ganache, Salted Caramel, Coconut, Peanut Butter, etc.
*We offer the following alcohol infusions for cakes and frostings: Tequila, Rum, Baileys, Amaretto, Whiskey, Champagne, etc.
Filling Flavors: Vanilla Custard, Chocolate Ganache, Peanut Butter, Lemon, Strawberry, Raspberry, Cannoli Cream, Caramel
Specialty/Favorite Pairings: Bourbon Maple Bacon, Margarita, Chocolate Peanut Butter Cup, Carrot Cake, Cookies & Cream, Boston Cream, Strawberry Lemonade, Apple Pie, Cinnamon Toast Crunch, Cannoli, PB & J
*We do NOT do stacked or fondant covered cakes, however we CAN do cakes on tiered displays*
We can offer any size square, round or sheet cakes and any amount of cupcakes (regular size or miniature), inquire for cake pricing!
We can do single tier cakes in any size for bride and groom, party cakes, smash cakes, etc. but we do not offer stacked cakes.
Want a special photo on your cake or cookies? As of January 2021 we have an edible ink printer!
Cupcakes (Basic) - $1.50 each (Minimum of 18)
Cupcakes (Filled, Specialty, or Alcohol Infused) - $2 each (Minimum of 18)
Cupcakes (Miniature) - $0.75 each (Minimum of 24)
Big Batch Cookies - $7/Dozen
(Minimum Order amount: 2 Dozen)
Famous HH Chocolate Chip, M&M, Confetti, Sugar, Double Chocolate, Chocolate Mint, Kitchen Sink (Chocolate Chips, Chips, Pretzels), Peanut Butter, Oatmeal Raisin, S'more, Salted Caramel, Oatmeal Butterscotch, Cranberry Orange
Decorative Sugar Cookies - $18/Dozen
(Minimum Order amount: 1 Dozen)
Misc. Sweets - $1-2/Serving depending on choice
Rice Crispy Treats, Chocolate Dipped Pretzel Rods, Chocolate Dipped Oreos, Chocolate Dipped Marshmallows, Chocolate Dipped Strawberries, Brownies, Brookies (Brownies+Cookies+Oreos), etc.
EVENT ONLY SWEETS
Ice Cream Cookie Sandwiches (Choose any 3 flavors of cookies from above and any ice cream flavors) ($3.50/Guest)
Ice Cream in Homemade Waffle Cone ($3.50/Guest)
*We use Hood Brand Ice Cream, we do not make our own as this requires different licensing*
Wine & Cupcake Pairings
A hit at bridal showers and birthday parties alike, for this option we will work with you to decide on custom flavored cupcakes that pair wonderfully with your favorite wines! We provide the cupcakes, you provide the bubbly!
Not sure what desserts to choose? Why not choose multiple! Every dessert bar will be unique to the clients.
Almost all of our options (cupcakes, mini pies, brownies, etc.) are considered 1 full portion and most guests will eat 1 to 1.5 portions of our full size desserts. If you choose the mini cupcakes or pretzel rods etc. you can expect your guests to have between 3-4 desserts each.
*As an example, for a recent wedding (125 guests) we offered and displayed a single tier cake for the bride and groom, 125 cupcakes in 2 different flavors, as well as 16 full size pies of different flavors on their dessert table. At the end of the night they were still able to send treats home with their guests!


AboutMarket on Houston is the perfect place to meet & eat with friends & family.
Our full service bar, urban market, bakery, & full restaurant make this the perfect place for breakfast, lunch & dinner. Market on Houston is across the street from the historic Majestic Theatre, The Empire Theatre & The Aztec Theatre. We are also just within blocks of San Antonio’s River Walk, & The Alamo.
Market On Houston is nestled within the Historic Sheraton Gunter who is celebrating their 110 year anniversary and the center of everything.
We strive to provide an experience & service utilizing the freshest local highest quality ingredients to create a San Antonio restaurant blended culture cuisine for international guests and locals


WHAT THEY DO:
Drive fresh fruits and vegetables into low-income, underserved neighborhoods of Boston. In re-furbished school busses.
WHY THEY DO IT:
To tackle healthcare issues that result from poor diet and lack of access to fresh food.
WHY WE'RE INVOLVED:
It’s a great idea. Costs are low, it increases access to fresh fruits and vegetables for folks who don’t have great access. It is also a terrific intervention for healthcare institutions and insurances companies alike, who are looking for better ways to influence and serve their low-income patient communities. These institutions are able to invest in food prescriptions for their underserved patient communities.


Today’s theme topic is favourite Christmas treats! What a great topic. I love the food part of the holidays the best. Most years I start baking and cooking and freezing treats way ahead of time. This year I’m a bit behind my usual routine (READ: I’ve not baked at all yet).
I remember one year I decided I was going to make 50 different kinds of Christmas cookies. My eldest son promptly announced “I support you in meeting this goal, Mum!” I think I only got through about 37 different recipes and we were eating holiday cookies well into the New Year. LOL!
And it’s not just baking that the holidays are about in my house. We often entertain friends and family and I love to create little nibbles and appetizers to serve at those events. And then there’s the BIG DAY: the turkey dinner (in our house it includes: turkey, stuffing, gourmet mashed potatoes, fancy gravy, tofurkey for my daughter, yams and multiple veggie side dishes along with a fancy dessert). In Canada, Christmas dinner is a bigger event than Thanksgiving (which is in the second week of October here).
But if I had to pick my favourite recipe, I’d have to go for Granny’s shortbread cookies. They are plain Jane old fashioned shortbreads and they have a story.
My granny was a war bride and she grew up in England. When I was newly married I asked her for her recipe for her shortbread cookies and she told me the story that went with it: during the war, a Scottish woman came to stay with them. Her husband had been killed in action and she had nowhere to go. So my granny’s family took her in. While she was with them she taught my granny to make traditional Scottish shortbread. Granny never said what happened to the woman after the war but she made those shortbreads for the rest of her life and passed them (and the story) on to her future generations.
What a great story! My heart warmed every time I made those cookies for the next few years. That is until I told my auntie what Granny had told me. She laughed. She said “That recipe is from the rice flour box!” I couldn’t believe it! I wouldn’t believe it. My granny would NEVER make up such a story. But my aunt was adamant.
When I got home I went and looked at the recipe on the side of my rice flour box. Sure enough it was the same one. Duped by Granny!
Here’s the recipe:
Christmas Shortbread Cookies
1/4 C Rice Flour
1 C Butter
½ tsp. Salt
2 1/4 C Flour
½ C. Icing Sugar
Cream together with hands. Knead well for five minutes. Make a roll and chill. Slice and bake at 350 for 20-25 minutes. Yields 50-60 cookies.
And here’s a picture of my oldest son enjoying one of Granny’s Christmas Shortbreads during his first Christmas!
Speaking of treats, have you checked out the blog hop I’m taking part in this week? Each blog you visit has a free gift for you and you can enter to win a $100 Amazon Gift Card. Read more here!


Cintron Premium Energy is crafted from natural ingredients, real fruit juices, and natural mineral water. Our flavors contain no artificial coloring or chemical preservatives. Since we only use premium ingredients, there’s no tangy aftertaste. And with this premium ingredient of Glucoronolactone, Cintron delivers nice long-lasting energy and eliminates the "crash effect.” Cintron Premium Energy Drinks are also Halal Certified. We have four distinct flavors to compliment your lifestyle: Original, Cranberry, Pineapple, and Mango. They taste great on their own or mix well with others!


|Gourmet--Science Things--Health -- Traveling -- Fountains--Gifts|
|QUICK LINK TO OUR GOURMET PRODUCTS|
Handmade by Margi Beyers. Dimensions for the french bread pan loafs are 2-1/2" in diameter by up to 17" long. Perfect for making baguettes and you can make two loaves at the same time. The french bread pan is made of a special stoneware clay that allows the pan to be used in a hot oven. Because the clay is porous the resulting crust is golden both top and bottom. The even heat distribution is similar to baking in a brick oven. Your french breads and baguettes will rival those purchased from artisan bakers. The bread pan is easy to season and clean. Note that the oxide "swirl" is a distinctive decorative feature of Margi Beyer's bakeware and slight differences in appearance and texture are to be expected since these pans are handmade. You'll love baking in this pan!
Note: shipping is by UPS or FEDEX Ground. If you desire other arrangements, please indicate on your order and we'll quote you.
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When you can’t face cooking, you can order delivery food in Chicago in no time from the city’s best restaurants. In the era of GrubHub, DoorDash, Caviar, et al. you can dine in with almost any cuisine. It’s a great tactic for tucking into a tasty meal to get you through those first few nights in a new apartment, too. Or stuffing yourself without stopping your Netflix binge. Bookmark these places for ordering in for food you’ll love from our selection of the best international delivery food.
Deep dish pizza, Chicago style, is somewhat of a rite of passage when you live in the city. Whether your eating alone or sharing with others, Bartoli’s Chicago-style pizzas are perfect for any takeaway occasion. As well as the famous ‘deep dish’, they offer a ‘party-cut’ thin crust pizza on their menu. Pick from flavourful toppings, like ‘The Union Stockyard’ with Italian sausage, bacon, pepperoni, prosciutto, and Italian beef. Or tuck into their specialty, the ‘Deep Dish Spinach, and Cheese’. Layers of creamy mozzarella are topped with Bartoli’s homemade sauce. In addition, you can add your own toppings such as garlic cloves, banana peppers, gorgonzola and more.
When mouthwatering ramen is on your mind, look no further than the fresh and spicy dishes delivered from Furious Spoon. Offering a perfect balance of flavor and heat, ramen bowls are full of perfectly cooked noodles and seasoned broths. Try the ‘Mother Clucker’, with sea-salt broth, honey-ginger chicken and Thai basil. Or the signature ‘Furious’ – it’s got the whole shebang. From steamed chicken and pork dumplings to spicy miso pork broth topped with a poached egg and fiery homemade sauce. Beyond the bowls, feast on spicy marinated cucumbers or hand-rolled spring rolls. It’s worth visiting in-person to experience this hidden gem where ‘ramen meets hip hop’. Customers rave about the beats soundtracking dinner. Wash a bowl of ramen down with some beer, sake, or one of their quirky cocktails.
An assortment of ice cream comes delivered to your door by the pint when you dine in from Jeni’s. The menu is a haven for dietary requirements with dairy-free offerings that don’t disappoint in the flavor department. The ‘Cold Brew with Coconut’, ‘Frosé Sorbet’, and ‘Dark Chocolate Truffle’ are out of this world. Other great things to add to an order are the salted caramel or vegan hot fudge sauces. Grab the ‘Street Treats Party Pack Collection’ for a cool alternative to a birthday cake. With 36 cups in your choice of up to three flavors, there’s plenty to pass round the party.
Looking for food delivery in Chicago that will provide a hearty meal on the cheap? Cozy in during the cooler season with some well-seasoned modern Indian cuisine. The menu at Mild 2 Spicy features a dozen different types of dosas, a type of South Indian crepe. They’re filled with ingredients to suit every taste bud, from spinach and cheese to spicy chutney. The Indian cuisine classics with authentic flavors are done right here, too. Try saucy curries or clay oven cooked tandoori chicken and naan.
Do Rite Donuts is an artisan donut shop, with a sideline in savory delights. Freshly made from scratch daily, their donut selection includes gluten-free and vegan offerings. Favorite flavors include the ‘Cinnamon Crunch Raised’, ‘Michigan Apple Fritter’, and ‘Blueberry Crumb’, yum! Luckily, new creative combos are always popping up on the menu to try. Bite-sized savory treats come in the form of delicious fried chicken sandwiches. Quality rules here, with hormone-free and never frozen fresh chickens. The sandwiches come with condiments like pickle, mayo, and BBQ sauce.
Feted as ‘America’s Most Popular Greek Restaurant’, Greek Islands brings the traditional flavors of the Mediterranean to your table. This starts with the ingredients, selected and shipped from Greece. The highest quality extra virgin olive oil, superior wines, cheeses, herbs, and seafood allow you to eat as the Greeks do. Appetizers are essential for eating ‘Greek-style” to awaken the appetite. Plates like grilled calamari and taramasalata are made for sharing. Move onto some traditional favorites for the main course, such as moussaka, keftedes (meatballs), or homemade gyros. Place an order for delivery or pick-up from the restaurants in the Greektown neighborhood or suburban Lombard area.
Specializing in smaller bites that pack a flavorful punch, Mi Tocaya’s take-out and delivery menu will have you salivating. Choose from family-size taco meals like carne asada served with grilled spring onions, chorizo black beans, queso fresco-stuffed peppers and, of course, homemade tortillas. Vegetarian options include tacos rojos pan-fried in a dried chili red sauce and a Nopalito cactus salad. This savory goodness makes great comfort food for any day with a Coca Mex or Horchata.
Asian food aficionados will love this Zagat-rated and foodie-faved restaurant. The boxed Japanese eats are made-from-scratch with add on entrees like pork and cabbage egg rolls. Hand-pounded curries offer a one-of-a-kind flavor experience. Try the shrimp and pineapple yellow curry or red chili chicken Singapore noodles. Scoop up the sauce with Thia basil garlic bread to savor all the ingredients sourced from local farmers. Place an order online from Bento Box or pick-up in person at their casual dining spot in the Lincoln Park neighborhood.
It’s not all about food delivery in Chicago, there are plenty of places to try if you love dining out. If you opt to stay at a Blueground rental, you’ll be living Chicago’s best neighborhoods with easy access to eating out. Sometimes, nothing can beat a home cooked meal. With Blueground’s fully furnished and completely equipped kitchens, all your eating options are covered.


Vegan HQ is a 100% vegan mini-market and fast food shop in South Ealing. It also boasts the title of being the first fully organic vegan coffee shop in London.
Despite living within a few miles, I only discovered Vegan HQ last week while using the Happy Cow app on my phone. I was surprised to find out that there was a 100% vegan cafe so close to where I live and I’d not heard about it. So yesterday afternoon, not in the mood to cook lunch, Georgia and I took a trip down to see what it was like.
The menu is full of vegan comfort food, from vegan cheeseburgers, to vegan bratwurst sausages. I opted for a tofu wrap with peanut, chilli lime and tamari, while Georgia went into full-on junk food mode and ordered a vegan doner kebab with garlic sauce.
The food was very good, served quickly and just what we were craving on a lazy Sunday afternoon. The family running Vegan HQ were also really friendly to speak to and happy to talk us through all the options on the menu.
Vegan HQ also has a pretty well stocked grocery section, including a selection of vegan cheeses, vegan chocolates, vital wheat gluten, nut butters, vegan eggs, vegan meats and much more.
I was really glad to see a 100% vegan business close to where I live and I really hope that more and more of these vegan food places pop up over this side of London!
- Follow Vegan HQ on Instagram


18482 MacArthur Blvd, Irvine, CA 92612
Phone: 949.833.8411 Fax: 949.833.7695
BRING THE GULLIVER'S EXPERIENCE HOME!!
Pick up our family prime rib meal and enjoy the feast at home. Select a full rack that feeds 14-16 people or a half rack that feeds 6-8 people. Please click on the catering menu below to view our prime rib feast and other catering favorites
You can continue to enjoy our food at home and office by ordering online with GrubHub, PostMates and DoorDash.


You can see the packages of jerky sitting on shelves at convenience stores and food markets, and it’s always the same a couple of brands.
But are you aware there are actually easily thousands of different brands of jerky selling all over america? More expensive and a few more limited in quantity.
How can you determine if you’re getting the money’s worth to have an expensive type of jerky? How can you tell the difference between good jerky and cheap jerky?
Does it taste like real meat? – Most major brands of jerky are really packed with sugar, tenderizers and preservatives that each of the natural meat flavors have left. Bite into a sheet of jerky and see if you can taste the real flavor of beef, equally as you’d taste in the slice of grilled steak or roast tri-tip.
Would it chew like real meat? – A good number of brands of jerky either have a great deal sugar that it becomes gummy, like eating some fruit chew, or has cooked for too much time that this becomes crumbly. Sometimes, brands will prove to add meat tenderizers making it too mushy. Good jerky should feel much like eating a true piece of steak once it has been chewed as a result of a soft mass.
What’s that stringy stuff?” – Mass produced jerky utilizes low grades of beef filled up with stringy sinews, rubbery gristle, and unchewable tissues. Even worse, you might find large chunks and streaks of fat. On the flip side, bulk beef jerky must be absolutely lean, practically pure meat. It’s OK to get tiny flecks and streaks of fat, since this will add some “beefy” flavor. But too much fat may cause the meat to taste rancid.
Will it live up to its advertised flavor?” – Whenever a jerky packages says it’s “Hot”, then it needs to be hot, not medium hot, or somewhat hot, or just barely hot, but HOT. A similar with teriyaki. Most major brands just use sweetened soy sauce, and don’t bother to provide the mirin wine and ginger which makes good teriyaki.
Can it require heavy machinery to chew?” – In the old days, it could have been acceptable to get tough jerky. However these days, most gourmet brands could make simple, all natural, beef jerky in dexspky28 tender, moist chew, that also retains the chewing texture of the grilled steak. In case your jaws getting too tired, take a look for something easier to chew.
Does it contain preservatives? – Sodium nitrite and sodium erythorbate are typical preservatives utilized in processed meats, including jerky. But these days, vacuum packaging and oxygen absorbers can boost the life expectancy of jerky, consumers don’t ought to subject themselves to the ingredients.
Can it make you want to eat more? – Perhaps the true test of fantastic jerky is that if this makes you wish to eat more, the same as eating potato chips. I call this, “snackability”, a characteristic that you realise you are eating one piece after another without the capability to stop. Jerky is a snack food, of course, if it satisfies your urge to snack, then you’ve found a good jerky.


The Oyo State Commissioner for Agriculture, Natural Resources and Rural Development, Mr Oyewole Oyewumi, has called on erosion-prone communities to engage in organic farming to minimise soil erosion.
Oyewumi gave the advice at the ongoing National Organic Agriculture Business Summit (NOABS) 2018 on Thursday, July 12, 2018 in Lagos.
The summit is themed: “Organic Agriculture: Abundant Opportunities for Health and Hospitality Businesses”.
Organic farming is a method of crop and livestock production that involves much more than choosing not to use pesticides, inorganic fertilisers, genetically modified organisms, antibiotics and growth hormones.
It however provides an alternative care that promotes the health and meets the behavioural needs of livestock.
The commissioner said that organic agriculture can reduce soil erosion by 50 per cent. Besides, he said organic agriculture was of great importance to human, animal, agro-production ecosystems, the environment, the farming community and society because of its ability to keep the soil intact.
Oyewumi, who was represented by Mrs Fadekemi Akande, the Programme Manager, Oyo State Agriculture Development Authority (ADP), said the primary goal of organic agriculture was to optimise the health and productivity of interdependent communities of soil life.
According to Oyewumi, organic farming promotes healthy soil, which is rich in micro nutrients used for decades to grow crops.
He added that it had been found to support a substantial level of wildlife interaction by preserving the ecosystem and ground water.
“Organic grown foods are tastier, healthier and free from harmful chemical, artificial flavours and preservatives which pose risk to diseases linked to cancers, foetal abnormalities, among others.
“Ultimately, organic agriculture helps combat global warming by capturing atmospheric carbon dioxide (CO2) and incorporating (sequestering) it into the soil,” he said.
Oyewumi said that switching to organic farming could reduce production cost by over 25 per cent when compared with the cost of conventional farming.


Hello reading friends!
When writers write for a while, themes can emerge, and one of the topics that interests me is food. This will be no surprise to friends and family, as I’ve been described as a ‘feeder’. Someone who enjoys preparing and sharing meals.
FOOD AND STORIES
When growing up, I ran home from primary school each day to enjoy a hearty lunch, followed by tea on the table at five o’clock. As one of four children, there was always plenty chatter around the table. For me, food and stories have always been closely linked. A tradition I’ve tried to pass on to my own family, ensuring the kitchen is the heart of our home. The celebrity baker and chef, Mary Berry says the reason we pine for home cooking is because a special ingredient is added - love.
However, for most of the past year I have been living alone (although I am very lucky to have dear friends and family close by) and realised that it’s not the preparing of food I enjoy, so much as the companionship and shared stories around the table. Don’t be mistaken, when my sons were very young, it wasn’t all sunbeams and laughter that filled the kitchen. Mealtimes could be a challenge. Then during the teenage years, there were several tense meals, when the only sound was the clatter of cutlery! But, often, sharing food also offers an opportunity to catch up.
USING FOOD IN WRITING
But what has this to do with writing? Well writing about food, or the lack of it, can set the scene for a reader and say much about a character’s background, circumstances, mood. Are they eating alone? Or preparing a celebration feast etc. Always remembering that relationships with food can be tricky, stirring uncomfortable memories, binging for comfort, rationing food as a means of control.
|My favourite comfort food - |
a boiled egg and toast!
And then there are those who, for a whole variety of reasons, find themselves in food poverty. Which is why I was drawn to write a piece for Potluck Zine, a publisher who donates 10% of sales of EVERY issue to The Trussell Trust, to help put food on the table for those who need it. The latest issue focuses on Feasts, and I am thrilled that my story, A Welcome Home, is included.
The title, A Welcome Home feels apt, as over the past week I have done just that. Welcomed my husband and sons home, and I’m in my element again, cooking and preparing family meals.
So, are you a foodie? Do you like to experiment with new ingredients and recipes? Or do you see food as fuel? Cooking as just another chore to be completed. If you are a writer, how do you use food in your work?
HOW TO PRE-ORDER A COPY (DONATING TO THE TRUSSELL TRUST)
To preorder a copy of Potluck Zine and help others enjoy a decent meal, just click on the link to order a copy (which will be issued at the beginning of August)... Preorder Potluck Zine
|Issue 4 of Potluck Zine : FEAST|
Thanks for reading, and I hope you enjoy!


Why This Measure?
Good nutrition is obviously essential for sustenance, health, and well-being. But dietary factors also contribute substantially to the burden of preventable illness and premature death in the U.S. Aside from inappropriate weight gain, high fat consumption is linked to high blood cholesterol levels increasing the risk of cardiovascular diseasethe number one killer nationally. In fact, five of the ten leading causes of death are associated with diets high in fat, low in fiber, and low in fruits and vegetables (MT BFRSS, 1996). An increase in the number of Missoulians who eat five servings of fruits and vegetables daily should bring improvement in other areas as well, such as eating at least six daily servings of grains.
What were really trying to divine with this indicator is whether we eat healthy diets according to food pyramid guidelines. For most people, eating more fruits and vegetables is one of the most important lifestyle changes they can make.
Source: Montana BRFSS 1999
Missoula County Population Estimates (July 1998) By Age and Gender (useful in translating percentages and rates into actual numbers in certain age categories, or vice versa) Missoula County Population
Trend Same Data Rating Availablevvv Reliablevv Relevantvvv
Montana BRFSS data shows that 24% of Montanans were eating the recommended five daily servings of fruits and vegetables in 1997. Women (29%) and Montanans over 65 (31%) are doing better than younger men (18%) and younger Montanans to achieving the goal of "5-A-Day" (MT BRFSS, 1998). The average American consumer eats only three servings of fruits and veggies; 42% eat less than two servings. On the whole, our diets cannot be regarded as healthy. We are getting heavier. We consume vast quantities of soda, coffee, sodium, sweets, and fat-laden foods. Not only are we eating more junk food, but many people dont even recognize the components of a balanced diet.
But while most of us overfeed ourselves, many members of our community dont have enough food. Under such circumstances, a healthy diet is unlikely. And it is most often children who go hungry.
In general, the National Cancer Institute (NCI) recommends at least five servings of fruits and vegetables daily. The following are examples of one serving of fruits or vegetables:
- 1 medium fruit or 1/2 cup of small or cut-up fruit
- 3/4 cup of 100% juice
- 1/4 cup dried fruit
- 1/2 cup raw non-leafy or cooked vegetables
- 1 cup raw leafy vegetables (such as lettuce)
- 1/2 cup cooked beans or peas (such as lentils, pinto beans, and kidney beans)
(FDA Consumer, March 1997)
Source: Montana BRFSS 1999
The number of Montana adults continues to increase, with 10% more of the adult population considered overweight over the last decade. This waist-expanding trend is occurring nationally as we become more sedentary. American adults consume about 36% of their total calories from fat; the Healthy People 2000 goal is to reduce that to 30% (HP 2000). For obesity, the HP 2000 goal is to reduce overweight to a prevalence of no more than 20% among persons aged 20 and older, and no more than 15% among adolescents aged 12 through 19.
Approximately 6.2% of Missoula County residents have diabetes, and of those only half know they have it and have received care (Chronic Disease Epidemiology and Control, APHA 1993). Type II diabetes is associated with obesity and a sedentary lifestyle. Poorly controlled diabetes can result in a multitude of serious health problems including blindness, heart disease, kidney failure, and amputation of lower extremities. Prevention for this type of diabetes includes increasing physical activity, reducing obesity, and improving eating habits.
Just over half of those eligible for WIC (Assistance for Women, Infants, and Children) are aware of and use it. The Montana WIC program estimated that 35,663 infants and children were eligible for services, yet only 20,824 accessed the program.
Home | Domestic Violence | Health
Copyright 1999-2018 Missoula County


Sun, Apr 09|
The Oma,Shop Presents: The Taste Of Home with Chef Asnia Akhtar Ramadan Edition
Time & Location
Apr 09, 2023, 7:00 PM – 9:00 PM EDT
New York, 1707 Amsterdam Ave, New York, NY 10031, USA
About the event
The Oma,Shop presents The Taste Of Home with Chef Asnia Akhtar. Bringing cultures together, one meal at a time.
Join us for a Ramadan feast with Chef Asnia Akhtar as we explore e a culinary journey of four courses that combine traditional Pakistani cuisine with a New York twist.


Urban agriculture for sustainable cities
Chapter theme: Urban agriculture for sustainable cities
- What is the regional perspective on production and consumption of food for cities?
- Discuss case examples where local food production has been promoted in cities, and the challenges faced in the process
How does one end hunger, and feed all residents of an urban area sustainably? As we move forward towards an urban planet, this is a question critical for our survival. The relationship between food and cities is a long and complex one.
The earliest human settlements of the Fertile Crescent- Indus valley, China and Mesoamerica developed in or close to the first cultivated sites. The ability to cultivate and develop a reliable supply of food enabled early cultures to diversify and focus on non-agricultural activities leading to the development of towns and urban centres. The ability of hydraulic empires to increase food productivity and extract surplus, led to the creation of the first regional economies and a circuit of world cities linked through trade, conflict and culture. In this lecture we will explore the relationship between food and cities. How does cities produce and consume food?
What are the factors that constrain production and consumption of food in and around urban areas? How can food and nutrition security be enabled in cities? Can urban agriculture help a sustainable supply of food to our cities?
In the early 19th century roughly 3% of the global population lived in towns, in the 1950s a third, in 2006 more than a half and by the middle of the 21st century two-thirds of the world population will live in urban areas. Cities already and energy resources.
As the footprints of cities grow with increasing population and consumption this will only increase. Consumption changing with increased urbanisation and rising incomes. In much of Europe before the Second World War, meat was rarely consumed in ordinary urban households. This changed dramatically as incomes rose starting in the 1950s. According to the UN’s Food and Agriculture Organisation the FAO – consumption of animal products like meat and milk is on the rise globally.
By 2030 about two-thirds of global meat and dairy supplies will be consumed by developing countries like India, where diets have historically been predominantly vegetarian. This will have a dramatic impact on the sustainability of agriculture, greenhouse gas emissions and of course, an impact on food security.
A sustainable future for our cities depends on us being able to address questions of food supply, distribution and nutrition security as outlined in SDG2 on Ending Hunger. We must start thinking of cities not just as drivers of economic growth, but also as spaces that are tied to and dependent on natural processes; as organic entities that are bound by their appetites to the natural world. Else, the expansion of the use of water and fertiliser-intensive food crops like rice, wheat and sugarcane rather than traditional crops like millets have not only caused an unprecedented agrarian and environmental crisis in many parts of the world but also an expanding ‘diabetes epidemic’.
Ending poverty and hunger in urban areas and making sure that no child or vulnerable resident is left behind is a significant challenge. The urban poor typically, produce limited food unlike their rural counterparts. Livelihood, insecurity and inflation, food scarcity and price fluctuation apart from poor regulation of food distribution means that the poor and vulnerable go hungry in cities across the world as food often makes up the bulk of their consumption basket.
According to data from UNICEF, the WHO and the World Bank, 1 million children under the age of 5 die of malnutrition related causes in India alone, 34% of children in Indian cities are underweight, in South Asia, over 63 million children experience stunting. Pre-industrial cities had close links to the rural hinterlands and the location, size and stability of the cities dependent on their access to food, farming in and around cities continued well into the 20th century. As our cities grow in size, complexity and with the use of advanced technology, the simple agrarian relationship between food producing areas and market-towns has changed.
Technological innovations like the railways, transcontinental shipping, refrigeration and food processing made it possible to store and transport food over long distances and long times without it perishing. As innovations from as far back as the 1930s like the Milk Train revolutionised London’s dairy supply, cities across the world appeared in the mid-twentieth century to be able to grow without any constraint of food supply, it appeared to be possible for us to build settlements in even apparently inhospitable places like the desert; in the case of Dubai or Antarctica.
By the mid 20th century, cities were focusing not on solving the problem of how to feed themselves but on how much it would cost to feed them. Farming had become about producing food as cheaply and reliably as possible. Food production had become increasingly industrialised in high-income countries with widespread mechanisation and the use of fossil fuels, fossil water, fertilisers and energy. But soon the growing urban demand for food caused unprecedented environmental destruction, almost 0.7 million hectares of the Amazon rainforest were lost to farmland annually and about 20 million hectares of arable year.
Although we are producing more food than ever before, as global food production increased by about a 140% in the second half of the 20th century, almost 850 million people go hungry every day and about a third of what we grow is wasted.
We forget, that we remain as dependent on nature and natural processes now as we were before, as our cities expand the pressure on natural resources especially land and water increases. According to the Ministry of Agriculture in India about 16,000 square kilometres of agricultural land has been lost Increasingly farming and agriculture is no longer the main activity on the peri-urban fringe as urban expansion pushes out – what is seen as less economically productive activity.
There also seems to be little coordination between government agencies that plan for urban development and those in charge of agriculture and food production. City masterplans rarely make room for agriculture. In India, one of the criteria that the census uses to notify a settlement is urban is that the majority of the labour force must be engaged in non-agricultural occupations.
How do we plan to sustain our cities and those that live in them?
Policymakers, planners and food activists across the world have begun to explore the possibility of urban and peri-urban agriculture as a potential solution to feeding the city. In most countries, urban agriculture is dominated by small producers who farm for a variety of reasons – to supplement a meagre food supply, as a source of income, for food security, to name a few.
However, several urban regions across the world have embraced urban agriculture and are beginning to make space for farming as part of their master plans, for example, the allotments in London and Berlin, the community gardens in New York City and Atlanta and the rooftop gardens of Chicago apart from traditional agriculture that is practiced around Bangalore and Shenzhen.
There are multiple explanations of what really counts as urban agriculture – the broad consensus is that it is a practice of producing food, i.e. animal and plant food in and around cities such that it is integrated into the urban ecosystem, uses urban residents as labour using organic urban wastes as compost, urban waste water for irrigation and competing with other urban land uses. It could also include a range of agro-based activities from the production of food to processing and packaging.
Urban agriculture is emerging as a solution not only to the challenge of feeding our cities, but also to revitalise the economies of urban regions, as in the case of Detroit or Cleveland in the United States. However, as with any sustainable development intervention, there are both benefits and challenges that come with urban agriculture. It has the potential to provide a solution not only to a growing food crisis, to increased food security and better nutrition, but also help address questions of employment, waste disposal and the greening of the city.
The biggest challenge in the case of urban agriculture is that of finance – a recent study conducted in 17 cities across the world found that while there’s increasing political support for urban agriculture, financial support remains limited. Access to credit, and subsidies for urban farmers is an issue as is the use of land as a productive resource competing with other urban land uses. International donors and financial institutions do rarely consider urban agriculture as a substantive issue and have few programs or schemes to directly address the sector. National and regional governments also rarely have policies that focus specifically on urban agriculture but subsume it within rural agricultural programs. The availability of land and water are also critical bottlenecks.
As cities expand and grow denser the amount of land available for farming is drastically reduced. As the cost of urban land rises, agriculture is unable to compete with other land uses that have greater financial returns.
Similarly, access to and availability of a regular supply of water is a critical urban challenge and urban agriculture competes with a range of other uses including water for industrial development. This can become worse, of course with Climate Change. That said, there have been instances of successful urban agricultural practices at scale, especially in Latin America. Cuba is one such case – with the collapse of the Soviet Union and US embargoes on trade, Cuban agriculture was severely impacted.
Cuba lost access not only to food imports but also to animal feed, fertilisers and fuel that were critical to its agricultural sector. The Cuban government undertook a complete overhaul of the country’s agricultural policy, prioritised organic agriculture and began to support urban gardening initiatives through state-sponsored urban farming programs. By the end of 2000, food availability in Cuba reached daily levels of 2600 calories and more than 68 grams of protein. By 2002, 35,000 hectares of urban gardens produced 3.4 million tons of food a year. In Havana, 90% of the city’s fresh produce came from local urban farms and gardens – all organic. In 2003, more than 200,000 Cubans worked in the expanding urban agricultural sector. Urban agriculture with and around Havana accounts for 60 to 90% of the produce consumed in the city. Urban agriculture has increased food production, employment, environmental recovery and protection and community-building. Perhaps the most impressive strides are in the area of food security. In the early 1990s Cubans calorific intake had fallen to approximately 1,800 calories a day. As a result of these efforts around urban agriculture, the calorific intake for the Cuban population averaged 3350 calories a day in 2005. Havana emerged as THE model of how to enable urban agriculture in a dense urban setting with a population of about 2 million.
It provides a systemic example of how to integrate farming practices into an urban landscape from backyard gardens to large urban green belts to produce food revitalising the country’s local and affordable woodshed. These urban growing efforts were supported by the Cuban government through a range of programs providing access to training and support, subsidised agricultural supply, compost production sites, artisanal pesticide labs and urban veterinary clinics.
According to 2014 estimates, over 35,000 hectares are being used for urban agriculture in Havana demonstrating that urban agriculture is not only viable, but can enable significant food and nutrition security outcomes in line with the SDGs.
What have we learned in this lecture? The contemporary form and rapid pace of urbanisation is dependent on a steady and reliable supply of food. Our cities were able to grow and diversify only after the problem of food supply was addressed.
Our current methods of producing food using largely industrial production methods is unsustainable; not only is it costing the planet untoned environmental damage through deforestation and an indiscriminate use of resources, it is also not addressing key issues of food supply, security and nutrition. Urban agriculture offers one possible solution to help address the question of food supply and nutrition security for our cities. However, as the case of Cuba shows, it needs commitment both from the state as well as urban residents to make it successful.


OFFER FOR APPLIED SESSIONS / WORKSHOPS
Industry: € 6,000
Associations: € 8,000
NGO: € 5,000
LCAFood2020 continues the established tradition of addressing issues of interest not only for academia but also for industry. For cooperation among agriculture, food industry and other industries, LCAFood2020 is holding industrial sessions / workshops for participants to present and exchange achievements in sustainability of food production and consumption related to applied research and activities.


More than 80 people tucked into a good old-fashioned English brekkie at Upwaltham Barns to celebrate Farmhouse Breakfast Week.
The Countryside Alliance and the Royal Agricultural Benevolent Institute (RABI) joined forces once again this year and served up everything from bangers and bacon to marmalade and bread, all made in the surrounding area.
Sally Field, regional officer for RABI, told the Observer: "By holding this event, not only are we promoting our local suppliers, but bringing farmers and those who work in the rural community together.
"By serving all these breakfasts we have also raised more than 800 which is a great success and perhaps next year we can make this event even bigger."
Countryside Alliance regional director Michelle Nudds added: "Not only is breakfast important to the nation's physical health, it is important to the countryside's economic and social health, too.
"The farmers and producers who bring their produce from field to fork contribute their hard work and top-quality food and drink to the nation's breakfast tables.
"By supporting this initiative we are all supporting a chain of rural enterprise that ended with this delicious full English."
On the menu were sausages from Shiprods Farm near Billingshurst, bacon from Flint Acres Farm near Pulborough, eggs from Broadacre Farm in Steyning and black pudding courtesy of Rowland Kenny butchers at Petworth.
Southview Farm at Bury provided the milk, bread came from Slindon Bakery, mushrooms and tomatoes from Runcton Farm Shop, Ringden Farm in East Sussex provided the apple juice and Duncton's Judy Burden produced the marmalade.
The organisers thanked all those who had contributed to the menu and the Kersey family for the use of Upwaltham Barns.
Farmhouse Breakfast Week is an annual campaign that emphasises the importance of eating a healthy breakfast.
'Think Breakfast' is the theme of this year's celebration which encouraged everyone to wake up to breakfast as part of a healthy, balanced diet and active lifestyle.


Hosts of online eating shows have been accused of wasting food. VISUAL PEOPLE
Online eating shows, or Mukbang, originated in South Korea and have gained popularity globally.
Many hosts of such shows become popular for their ability to eat large amounts of food. But these shows have also received criticism for their waste of food. While some hosts actually do consume the amount of food shown, others may be faking it.
On Aug 12, CCTV exposed several Chinese hosts who were pretending to eat large amounts of food while on camera, but actually later threw it away.
To discourage this practice, many video and livestreaming platforms, including Douyin, Kuaishou and Bilibili, have removed videos that show food waste, and have promoted messages to “stop food waste and eat reasonably”.
In June 2020, the United Nations warned that the world is on the verge of the worst food crisis in 50 years.
According to the Food and Agriculture Organization of the United Nations, about a third of the world’s food – 1.3 billion tons – is wasted every year. In China alone, 50 million tons of food ends up in landfills every year, according to Beijing News.
Recently, campaigns against food waste have been further promoted. In August, President Xi Jinping stressed the need for safeguarding food security and halting food waste.
According to China Daily, restaurants and catering associations in more than 18 provinces and all 4 municipal cities have issued guidelines to control food waste.
In Shaanxi province, local restaurants have been asked to serve half portions to avoid waste. The Wuhan Catering Association proposed that restaurants adopt the “N-1 mode”. For example, a group of 10 diners should only order enough for nine people at first. More food is only brought to the table if required.
In addition, a nationwide “Clear Your Plate” campaign has been launched online. Users of Sina Weibo are encouraged to share photos or videos of empty plates after finishing their meals.
Meanwhile, new laws are also being considered, according to China Daily. “We will make new laws that give clear instructions on avoiding food waste,” said Zhang Guilong from the Legislative Affairs Committee of the National People’s Congress. The instructions will be detailed in every part of food production, purchasing, storage, transportation, processing and consumption, according to Zhang.