Understanding of the concepts in this particular lab and organic molecules unit in addition, there will be a lab practical (ks: 20pts) on this content this packet includes: practice for identifying independent variables, dependent variables, and controls the chemistry of life complex organic molecules exist because of carbon’s unique. Chm230 identification of unknowns lab adapted from introduction to organic laboratory techniques by pavia, lampman, and kriz 3rd edition and organic chemistry laboratory standard and microscale experiments by rodig, bell, and clark. Identifying organic compounds lab essay identifying organic compounds problem: based on the color of the indicator, which type of organic compound will be found in each type of food hypothesis: if benedict solution is added to honey, then it will turn if biuret solution is added to egg whites, then it will turn. This lab was done to test what organic compounds were most prominent within certain staple foods the importance of this test was so that we could know what exactly was in our foods, that way we were able to determine if that food was actually healthy or not.
An experiment that emphasizes the separation and identification of organic compounds is described students are given a mixture of a solid ketone and a solid alcohol and asked to separate and identify the two components first the students use tlc to determine the optimum solvent system to separate. Wash the test tubes thoroughly 4 organic compound lab – data table lipids substances paper bag results lipid present (√) color after sudan test carbohydrates lipids present identifying organic compounds analyzing stomach contents handout testing for carbohydrates, lipids and proteins organic compounds lab identifying nutrients. Organic compounds lab objectives: by the end of this lab, students should be able to 1) identify various molecules contained in certain foods by using indicators 2) collect data signifying positive or negative results to different food tests conducted to determine the presence of organic compounds a color change of an.
In this lab you will study carbohydrates, proteins and fats you will learn how to test for each of these organic molecules by clicking on the boxes below complete each of the tests for carbohydrates, proteins and fats. In the organic smell identification chemistry laboratory kit, students take a “whiff” of 20 volatile organic compounds having pleasant, familiar odors students will identify natural sources of the same scents and study their structure aromatherapy—it’s organic chemistry introduce students. Purpose: to use indicators to test for the presence of organic compounds in certain substances hypothesis: honey will contain sugars, egg white contains proteins, corn oil contains lipids, oats contains starches and proteins, gelatin contains sugars and proteins, potatoes contain starch, and apple juice contains lipids and sugars. This identifying organic compounds worksheet is suitable for 9th - 12th grade in this organic compound lab worksheet, students complete 5 pre-lab questions before testing a variety of common foods to determine which organic compound is present. Identifying organic compounds lab report answers video lab identifying organic and inorganic compounds - duration: identifying unknown organic compounds: solubility, functional group and.
Ch 242 experiment #2 chemical and spectroscopic identification of unknown organic compounds background in this lab you will be given a series of unknown compounds, either in pure form or. Read organic compounds lab report free essay and over 88,000 other research documents organic compounds lab report identifying organic compounds joe harris 11/12/07 1 background organic compounds are, by definition, any chemical compound containing carbon these compounds. Laboratory experiments for gob chemistry will use the chemical tests to identify the functionality of an unknown organic compound in addition, you will use a water solubility test to determine whether your organic compound is of high or low formula.
Find organic compounds lesson plans and worksheets showing 1 - 200 of 215 resources in this organic compound lab learning exercise, students complete 5 pre-lab questions before testing a variety of common foods to determine which organic compound is present students complete 50 multiple choice questions on naming and identifying. Certain volatile organic compounds are produced naturally, and metabolism may alter their concentration with storage whole blood samples for voc measurement are stored at 2–6ºc. Organic compounds lab report essay identifying organic compounds joe harris 11/12/07 1 background organic compounds are, by definition, any chemical compound containing carbon these compounds include carbohydrates, polysaccharides, lipids, proteins, and nucleic acids each one of these compounds has a different purpose.


We’re Back! – We’re Back To Earth!
Tottenham Food Co-op & The Community
Kitchen are back tomorrow!
Back2Earth,Tottenham invites you
to the Broadwater Farm Community
Centre tomorrow Friday 24th September
& Saturday 25th September 12-30 - 3-30.
for healthy, fresh, organic, sustainable
fruit & veg. and a selection of dry goods
from our B2E Tottenham Food Co-op.
plus delicious, freshly cooked, world
food from our Farm Community Kitchen.
+ We have started our 1st pilot Back To Earth local
Community Food Growing and Green Skills Training
projects for Haringey on local allotments. If you want to
do local community food growing, horticultural or green skills
training, volunteering or mentoring, please let us know.
+ The latest plans for Lordship Rec are in the
Café displayed for your edification & comments.
ALSO we will be holding 2 Back2Earth Volunteer
Recruitment and Induction days for all Back2Earth
Activities planned over the next few months.
The B2E Tottenham Flower & Produce Show on
September 12th as part of the 3rd amazing Restore
the Rec Festival was a great success – thanks to
all who participated.
At the Farm Café & Community Kitchen we cook and eat
a variety of delicious, affordable, healthy,fresh,
seasonal, where possible organic & local foods with
our Food Co-op supplies selected from Hughes Organics,
Norfolk and Perry Court Farm in Kent + Dry & Fair
Trade Goods from Community Foods and Fair Trade
Groups and local whole food wholesalers.
All at Broadwater Farm Community
Centre,1 Adams Road,Tottenham, N17 8AT.
All best and sustainable wishes,
Martin Burrows and Felix Waterhouse + all at the Back To Earth Projects
TEL/FAX: 020 8885 7775 / 4185 Mobile: - 07831 219032
Temp. e-mail: email@example.com
Pilot projects funded in 2008 by Lottery’s Awards For All and in Autumn 2008
and 2009 by Haringey’s local Making The Difference Fund.
B2E @ BROADWATER FARM COMMUNITY CENTRE,
1 Adams Road, Tottenham, London N17 6HE


I have been baking for twenty-two years, having started my training at the age of fourteen. I studied baking, patisserie, and the art of confectionery and ice cream making at Rouen Bakery College in Normandie, which is the region I am from in France. I knew that I wanted to be a baker from a very young age and my ultimate dream was to run my own bakery.
Bread is a basic staple food but it is wonderful to see the end product using just a few simple ingredients. Not only that, but you can be adventurous and add extra ingredients to create hundreds of different types of bread. I specialise in French breads and cakes. However, having worked in Jersey since 1994, I have become familiar with the more traditional English style of baking.
La Baguette Chaude bakery opened in 1988 and I took it over in September 2008.
I have nine staff in total, including a baker, two pastry chefs, four shop assistants, a catering assistant and a kitchen porter. There are a mixture of nationalities and everyone works well together as a team.
If you have a question or additional requests about our fresh cakes, tarts and pastries, please contact Bruno through our online form or give the bakery a call.


While researching our current book display I became interested in sick-room cookery. (Watching too much of the Great British Bake Off has made me a bit baking mad). Practical nursing by W.T. Gordon-Pugh contains a selection of diets including the Liver Diet used to treat patients with pernicious anaemia which is caused by a lack of vitamin B12. The photo on the right shows the interesting ways the liver can be prepared including the recipe for a liver cocktail. A. Millicent Ashdown’s The complete system of nursing contains a whole chapter entitled “Diets-sick-room cookery”, this chapter comes after the section on poisons therefore giving us the nice plot for a murder mystery.
The Diabetic diet doesn’t seem to be that bad until your realise that after two days it changes and all the patient is allowed is weak tea and coffee with no milk and beef tea, with the added bonus of “More beef tea is permitted if required”. Beef tea appears in the broth section of recipes and involves the following:
Take one pound of lean beef (gravy beef), remove all fat, skin, and gristle, cut into small cubes about ¼ inch square; place it in a jar and add one pint of cold water, cover it tightly. Place the jar in a pan of cold water over a slow fire, or better in a hot oven, and allow to simmer for four hours; strain through a sieve, pressing all the goodness out of the meat, remove any fat or scum from the surface, add salt to taste, and serve hot
There are chicken, mutton and veal version for those who don’t like beef. For those with less time on their hands Volume two of The science and art of nursing contains a recipe for quick beef tea. This involves leaving the meat, salt and water in a pan to stand for 15-30 minutes then gently cook it for 20 minutes before turning the heat up and cooking for a bit longer. This recipe seems to think it’s a good idea if the tea looks red, but does suggested adding food colouring if it puts the patient off. There is no mention of what to offer vegans or vegetarians, there are recipes for barley, rice or oatmeal water and my favourite toast water (see below). There’s a lack of information on the nutritional value of these basic recipes and no mention of what the benefits are of drinking lots of beef tea but it must have done some good, it is, however, one recipe I won’t be trying.


2. Incorporate Omegas – Healthy omega fatty acids curb inflammation and are the building blocks of the nervous system. The body doesn’t produce them so we must get enough through diet by eating foods such as eggs, walnuts, avocado and salmon. Since so many people remain deficient, we recommend the Juice Plus Omega Blend for full spectrum, plant-based omegas. And they are completely vegan too!
3. Eliminate pro-inflammatory foods – Other categories of foods known to cause inflammation are dairy and foods containing gluten. Some individuals are sensitive to these foods, which may cause chronic systemic inflammation.
4. Eliminate food dyes, preservatives and additives – There is growing research to support how toxic these chemicals are to our neurological system. Many are banned in Europe but still used in the United States. We can’t always be perfect but should understand these can act as neurotoxins and impede certain brain functions for up to 12 hours.
5. Grow your own food – Using a vertical aeroponic and hydroponic growing system at home, you can get plenty of nutrient-rich food in your diet year-round, without soil. Garden fresh foods are no longer constrained by space and seasons. The Tower Garden continually provides bountiful harvests with only water and nutrients. No weeding!


This week has been a blur of work, cooking, new dog, and of course family fun! I love Thanksgiving and sharing time with those I love the most. I took no food pics this year but we did do a few things a little differently. We cooked the turkey on Wednesday and then had it carved and in a roaster so my oven was freed up for the side dishes we all love. Great idea Jack..that's how I'll do it from now on! I had most of the food prepared early so all that needed to be done was a few items. We also ate a little later so my Granddaughter could be here after working.


3 Ways to Eat Onion Relish
Our sweet and tangy onion relish has appealed to many of our customers.... And here are some of the reasons why!
1. Crackers and cheese
This condiment goes perfectly with a fresh forage blanc cheese or a brie cheese. Pair it with a crisp white wine and you have the perfect appetizer for a party!
2. Fried egg sandwiches
Cook your eggs to perfection and add this relish on top of a warm buttery piece of toast for a wonderful start to your morning.
3. Pulled pork or hotdogs
Try a farm fresh take on everybody's favorite summer treat. The tangy flavor of the relish will have you not wanting to put your food down!


The secret Essential KETO BHB Gummies is natural ingredients and high efficiency. Each piece contains healthy fats, vitamins and antioxidants to help you burn excess fat faster. The pragmatic approach to creating this supplement allowed us to get rid of the so-called “hidden Carbs”. From personal experience using them, I can say that these bears are not as sweet as many others. But thanks to the moderate sweetness, you don't have to worry about the presence of added sugar or extra calories. The product is really useful and suppresses cravings for sweets well. Whenever you feel hungry or are about to eat something sweet, just take this sweet gummy snack out of the bottle.
Despite the fact that Essential KETO price it is several times cheaper than existing analogues, this product may turn out to be a more profitable purchase compared to other fat burners or diet pills. Consider this purchase as a smart investment in your health, since the cost of treatment for diseases caused by obesity or overweight is much higher. In addition, the product helps fill the body with important micro and macroelements, improve brain activity, stabilize blood sugar levels and support the functioning of the cardiovascular system. Just one small piece speeds up metabolism, helping the body feel full faster. The unique complex works better than most analogues.
To be honest, Essential KETO buy in New Zealand I want it at least to enjoy its delicious taste. The chewing candy is very nutritious, so you won't be hungry for a long time after eating it. The energy boost from vitamin B12 allows you to withstand high mental and physical stress, train intensely and get better results from your diet.


this was what we had for dinner....taco stuffed shells!! can i just say, it was so good, we cleaned up after eating and i immediately came to post the recipe here so you could enjoy it too!
what you'll need:
1 pound ground beef
bottle of taco sauce
pkg of taco seasoning
jumbo pasta shells (i used half the box)
8 oz container of cream cheese with chives and onions
salsa (whatever kind you prefer)
shredded sharp cheddar cheese
preheat oven to 350*. bring large pot of water to a boil (don't forget to salt your water!!) and cook your pasta to al dente. while your pasta is cooking, brown your meat. once meat is fully cooked, drain off all excess fat and add pkg of taco seasoning according to the directions. once seasoning and meat are combined well and mixture is no longer soupy, add in your container of cream cheese and remove from heat. continue to stir until cheese is completely melted throughout the meat. set aside the meat mixture to cool.
drain pasta and also let it cool. pour salsa (just enough to cover) in the bottom of a 9X13 baking dish. begin filling each shell with the meat mixture and layer in the baking dish. once all shells are filled pour small amount of taco sauce onto each shell. cover with aluminum foil and bake for 30 min. at the end of 30 min. uncover and top with shredded cheese and bake for an additional 10 minutes.
you can serve with all of your favorite toppings (black olives, diced tomatoes, green onions, sour cream, etc.)


This cucumber salad recipe is easy to make and brimming with the quintessential tastes of Thai cooking. And it takes only 10 minutes to make!
Easy Thai Cucumber Salad RecipeThis cucumber salad recipe is easy to make and brimming with the quintessential tastes of Thai cooking. And it takes only 10 minutes to make!Chief Chef
- Cut the cucumber in half lengthwise, then repeat with each half until you have a number of long strips. Now slice the other way to dice the cucumber. Place in a salad bowl.
- Add the shallot, green onion, chilli/red pepper, and coriander to the cucumber (keep back a little extra coriander to garnish the salad).
- Combine the dressing ingredients together in a cup, stirring to dissolve the shrimp paste. Tip: that the dressing will taste pungent now, but will be perfect once it is on the salad.
- Pour the dressing over the salad and toss well.
- To serve, scoop or slide salad onto a serving platter or place in a serving bowl. Top with the ground/chopped peanuts, plus extra coriander. If desired, garnish with a slice of lime. Serve immediately, or cover and refrigerate for up to 3 hours.*


Processed foods get blamed for a lot of things. But this week, a group of linguists took it to a whole new level.
To put it crudely, they argue that the invention of processed foods like yogurt and gruel, thousands of years ago, gave us the F-word. Lots of F-words. To be more precise, the researchers think that softer foods led to more frequent use of the sounds "f" and "v" in human languages. (Other experts on language are skeptical; more about that later.)
According to the new theory, food influenced language through a complex chain of events.


What is Cardamom?
Cardamom is a spice which is made from the seeds of several Indian plants. There are two types of Cardamom; Black Cardamom and Green Cardamom. Green Cardamom has a strong, unique taste, with an intense fragrance. Black cardamom has a more smokey aroma, with a refreshing element, similar to mint. Green cardamom is best stored in pod form because once the seeds are exposed or ground, they quickly lose their flavour. They are recognised by their small seed pods, triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small black seeds.
Treatments + Benefits
Cardamom can be very beneficial to your health, some of the treatments you could use it for are;
• Bad breath; Some of the properties in Cardamom are aids for bad breath and it has been used in various chewing gum products.
• Bowel movement; Cardamom can be an effective aid in releasing toxins and it quickly increases bowel movement.
Components of Cardamom
• It contains C9H9NO and the compound DIM (3,3’ -diindolylmethane) which are know to be some of the compounds that may help to fight some cancers.
Preparing + using Cardamom
• Both forms of cardamom are used as flavourings and cooking spices in food and drink, and it can also be used in medicine.
• Cardamom is a common ingredient in Indian cooking and is also used in Finland and Sweden in baking.
• Green cardamom powder is used as a spice for sweet dishes in Middle Eastern countries, as well as traditional flavouring in coffee and tea.
• Individual seeds are sometimes chewed to the same effect as chewing gum. It’s properties are known to neutralise breath odours.
• Cardamom is also an ingredient in herbal teas and in gin.
• You can also enjoy Cardamom in ice cream, although during freezing it does lose some of its health benefits.


Typically, when people recollect food at camp they imagine a cafeteria-style dining hall with cheap and easy faire. But not at The Heart. However, food at camp not only fills the girls up to get them through the day, it’s well balanced, homemade cookin’. Food at camp is seasoned with singing and topped off with homemade ice cream.
We serve our food at camp family-style. A counselor sits at the head of each table and serves everyone at their table. The counselor encourages campers to try at least three bites of everything on their plate, in accordance with their diets of course. Camper’s etiquette is recorded on table credits. Our assigned seating ensures that girls have the opportunity to eat with someone new each week.
Breakfast is offered with oatmeal, and a fruit and yogurt bar. Lunch and dinner are served with a soup and salad bar. Regardless of what your girl likes, there is enough variety for her to find something she will love!
When there’s a particular dish that satisfies everyone’s wish, campers and counselors sing “Come out our Chefs.” It’s a small, but heartwarming, show of appreciation for all those behind the kitchen doors who make the magic happen!
Meals at camp are more than a time to fuel up at a cafeteria line, they are a bonding experience for everyone. It is the songs and people at camp that turn “almost as good as mom’s lasagna” into treasured “camp lasagna.”
Restrictions? No Problem!
Keep an eye out for food restrictions in the upcoming forms you will fill out for your camper. We document all food restrictions and keep a list in the kitchen for our chef to reference. Also, our kitchen is a nut-free site and offers vegetarian, vegan, and gluten-free versions of our meals.


I have discussed food in the library before, but I just found out last week that the Harold B. Lee Library is considering adding a cafe and eating area. I must admit I was pretty excited. It will take numerous approvals and buy-in from campus administrators, library security, and university food services (who would staff the cafe)–not to mention local librarians.
Food and beverages would not be allowed all over the library, however; food and drinks would be restricted to just the cafe area. The proposed area for the cafe is our Periodicals section which has comfortable chairs, tables for study, and a lot of natural light, so I think it would be ideal.
If food is in the library, is it better to be allowed everywhere in the library or just one area?


Thursday, February 10, 2011
1 cup unsalted butter, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1/3 teaspoon salt
2 1/2 cups flour
Hard candy for cookie center (we used Jolly Ranchers)
1. To make the dough: Using an electric mixer at medium-high speed, cream the butter, gradually adding the sugar. Beat in the egg until evenly mixed, then blend in the vanilla extract and salt.
2. With a wooden spoon, stir the flour into the creamed ingredients, about one third at a time, until evenly blended. The dough may seem soft, but it will firm up when refrigerated. (I added the flour with my electric mixer and it worked great.)
3. Divide the dough in half. Flatten each portion into a disk and seal in plastic wrap. Refrigerate overnight. (Due to my lack of planning, I only refrigerated mine for about 4 hours and it worked well.)
4. To create the cookies: Heat the oven to 375 degrees. Cover a sturdy baking sheet with aluminum foil and lightly coat the foil with cooking spray. (I used olive oil.) Between 2 sheets of waxed paper lightly dusted with flour, roll the dough to a 1/4-inch thickness. Remove the top sheet.
5. Cut out the cookies with a large cookie cutter. Use a spatula to transfer the shapes to the baking sheet, leaving about an inch between cookies. Remove the centers of the cookies with a smaller cookie cutter. (Save the centers to bake later.) (you could use a small star cookie cutter or make a circle from a shot glass.)
6. Place a hard candy (we used Jolly Ranchers) in the center of each heart and bake until the cookies start to brown lightly around the edges and the candy is melted, about 8 to 10 minutes. Let the cookies cool on the baking sheet for 5 minutes ( I found cooling them for 10-12 minutes, until the candy centres were completely cooled worked the best), then transfer them to wire racks to cool completely. To prevent sticking, line your serving plate or tin with waxed paper and place additional waxed paper between layers.
They're fantastic what else can I say! ENJOY!
Linking to Cindy's Show and Tell Friday


We’ve already built an enviable reputation since we opened in Dun Laoghaire four years ago – for superbly-cooked Italian food at reasonable prices (thanks to Max and Valentina) and friendly and efficient service (overseen by Valentina).
Now, after a couple of lockdowns, we’re open again with a full table service menu featuring all our great dishes. And, of course, you can still order a takeaway meal. Or just enjoy some of our coffee and cakes. Whichever, we hope to see or hear from you soon.
To book a table or order a takeaway meal, phone: 083 866 3784
Go on, spoil yourself with some of our cakes, pastries & desserts
….. Ask me!
(Subject to change according to Valentina’s mood!)
Call to book or order
To book a table or order a takeaway meal, phone, email or just call in.
Meet Valentina and Max
(If you don’t know them already…)
Valentina is a trained physiotherapist, but having always had a love of food, she decided on a career change and is now a superb pastry chef. As you will find out…
Max too has been a lover of of the culinary arts from a very young age, and worked in many facets of the business before becoming a much-admired chef.
After twenty-five years’ experience in Italy, this perfect partnership moved with their young family to Dublin and opened Belli Dentro in 2018.
But don’t just listen to us blowing our own trumpets…
Click here to see what Lucinda O’Sullivan said about us
And here’s what some of our other customers have said – honest!
“Belli Dentro provides authentic Italian food with good humour.”
“Warm friendly service, authentic Italian food, freshly cooked and tasting fabulous… Belli Dentro has it all”
“Mouth watering Italian classics – lasagna is to die for – served by the liveliest Italians you have ever met”
“What a find!! Fantastic authentic Italian food. Perfect portion sizes. Can’t wait to come back.”
“Very charming, well priced, incredibly Italian place. Will visit again when I get a chance.”
We Can’t Wait to See You!
Tuesday to Friday
4.30pm – 10pm
12.30pm – 10pm
Sunday and Monday
115 Lower George’s Street, Dun Laoghaire
Belli Dentro Restaurant
115 Lower George’s Street


I have always wondered why people like to have white kitchens.... goodness I can feel every one's hackles rising and a massive debate about to start! Well before you start putting your points forward, let me give you a few of mine.
I cook almost everyday, for me it's partly a creative outlet and partly because I feel I am cooking my family a nutritious meal with love. We try out lots of different recipes and for those dishes that don't make the grade, well they're tossed out on their ear! (not really, we just don't bother with them again) My kids are my biggest critiques, and I like their honesty because it helps me tweak the dish to perfection according to our palette.
Now the cooking part is always good, but the cleaning of it is a real pain in the .. bottom. I've noticed (and here is where I put my case forth on white kitchens) that during the cooking frenzy , splatters of sauce, chopped onions or other aromatics strewn about, some beetroot or rhubarb juice is spilled (beetroot in potato salad is yum.. uh I'll post recipe at end for the non believers.) Anyway you can see where I'm going with this mess, cleaning it up on a stainless steel or dark marble surface is so much easier and kinder to the heart, whereas white cupboards or light counter tops become an art from in elbow grease (you ever tried cleaning saffron stains from a white anything... good luck) Stainless steel seems to be so much more functional, is beautifully streamlined and lasts longer! Yes white kitchens are brighter and look cleaner but in reality it takes longer to keep clean!
No stains here! Dx
Beetroot and Potato Salad
1 x fairly large beetroot (peeled and quartered, boil the beetroot, when it's tender remove half the water, then add some vinegar to the water and let it cool)
4 x large potatoes (boiled and cubed)
1 x onion minced (up to you how much you want in , I usually use a medium sized one)
2 x boiled eggs chopped up
salt & pepper
Add the cooled potatoes, drained beetroot, onion, eggs in a large bowl, add in olive oil (about 3 tbs) vinegar (3tbs as well) salt & pepper , dollop of mayo and a squirt of mustard. Toss it well .
Chill it in the fridge and you're good to go!


24/07/2014 · Or, I’d cheat and get a rib roast, and then ask for the bones to be Frenched so they stick out a bit. But, really, if you’re after the full tomahawk experience, you need the extra long bone. I grilled the steaks using the reverse sear method – on the grill, but as far away from indirect high heat as the bones would allow until they reached an internal temperature of 115°F. They're usually trimmed of the fatty cap section, which leaves the ends of the rib bones cleaned and visible. Prime rib is sometimes called a "standing rib" roast, because the bones enable it to stand upright for roasting. Most cooks now prefer to roast prime rib with the bones down, to form a natural rack.
But firstly, what is a Tomahawk? Apart from its rapid rise to rock star status in the world of beef, the Tomahawk is simply an on-the-bone Rib eye with most of the rib bone left intact. It’s this rib bone that gives it its name as it resembles the Native American throwing axe, the tomahawk. Rib eye is not prime rib, while prime rib still contains the rib eye. If you go to a restaurant and ask for prime rib, you’ll get a cut of meat from a cooked roast in many cases. Rib eye is raw steak that is prepared to serve, so this is something to consider if you want your meat prepared in a certain way.
La Combes aux Louves sélection de nos plus belles parcelles. Accord parfait a - Delivery Food - Ideas of Delivery Food deliveryfood food delivery - La Combes aux Louves sélec. Roast this beef rib eye to rare or medium-rare for the very best results. We used a heavy cast iron skillet for the roast, but a heavy baking pan can be used as well. The crusty cracked black pepper and garlic coating flavors the beef deliciously and the roast. Although they both come from the same part of the cow, ribeye steak and a standing rib roast are cooked and eaten in very different ways. Ribeye steak, along with other steaks, is the second most-popular cut of beef served in American homes, with ground beef coming in first. Reverse Seared Tomahawk Rib Roast is over the fire today. Seasoned with just salt & black pepper. Smoked this rib roast with @westernbbqwood hickory chips for 1.5 hours until it was about 114F. Let it rest for 25 minutes and then grilled it over some very hot charcoal till nice and seared. Shop with Costco for great deals on a wide selection of delicious beef! Shop online attoday!
When you order a prime rib in a restaurant, you are generally going to be served a cut of beef taken from a rib roast. When you order a ribeye steak, that piece of beef has already been cut from the carcass, trimmed, and will then be cooked to the level of doneness that you specify. Miners Mix Roast and Prime Rib Herbed Seasoning Rub with Rosemary, Garlic, Black Pepper, Oregano, and Thyme for the Perfect Crust on Your Roast, Pork or Lamb. Low Salt, All Natural, No MSG. 4.5 out of 5 stars 14. $8.79 $ 8. 79 $1.76/Ounce. tomahawk steak beef brisket. Tomahawk Steak is a juicy on-the bone piece of meat cut from the center of the fore-rib that imparts great flavors from the great bone when cooking, thus, providing a sweet gelatinous flavor. This steak is called a tomahawk steak because it comes with a long. Pit Boss tomahawk prime rib recipe and how to instructional video to make it easy for anyone to make. Carve and enjoy!
Thickness: 2 in The Tomahawk Steak is an on-the bone Rib Steak, cut from the Fore-rib with the entire rib bone left. The long bone is french-trimmed, leaving. Prime rib is a classic roast beef preparation made from the beef rib primal cut, usually roasted with the bone in and served with a simple pan sauce made from its natural juices. The word "prime" is a legal designation that refers to the fact that the beef has been graded prime by the USDA. Also, the steak’s frenched bone makes a very impressive presentation. Frenching is the process of scraping rib-bones clean so they look nice when cooked. Is a tomahawk steak worth the price? In the end, a tomahawk steak is just a large, bone-in ribeye with a lot of extra bone weight attached to it.
12/12/2019 · Get ready to grill up this Flintstone-inspired behemoth, which is easy once you know how. Here’s how to cook a Tomahawk steak. The giant Tomahawk is one of the most visually impressive steaks money can buy. Featuring a thick chunk of ribeye. 16/11/2019 · Cooking a single prime rib steak in the oven takes some preparation. Cut the meat from the bones, rub it with salt, herbs and spices or marinate it overnight, refrigerate it for at least one day and then cook it at the desired temperature. 17/12/2013 · A tomahawk steak is the rib of beef with the rib bone left on. You'll need to ask your butcher for this and they will need to cut it for you. Meat cooked on the bone has superb flavour and all the juicy meat that runs along the rib the intercostal is the tastiest bit. Prime rib is also known as standing rib roast. The roast comes from the primal rib section of the animal. If you are at a restaurant and ask for the prime rib you will get a slice of meat from a cooked roast most likely. Although prime rib contains “prime” in its name this does not mean that it is USDA Prime.
The French entrecôte corresponds to the rib eye steak, that is, a rib steak separated from its bone. In Argentine cuisine roast short ribs are called indistinctly asado de tira or tira de asado. The rib steak is known as ancho de bife for the entire cut, served with or without the bone, and ojo de bife for the rib. Since we didn’t special order the roast, the bones were trimmed short; a foot-long handle would have made these more impressive, but what really matters is the meat at the end of the bone! To make the tomahawk steaks, the first step is to slice a rib roast into steaks, one cut between each bone.
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Why is it so difficult to lose weight?
There are so many diets, some work for some people, others don’t work. This discussion will tell you why you can try so hard to diet, yet not lose much or any weight. And it will provide insights and alternatives that most diet experts are unaware of.
We also explain why some people can eat tons of food and not gain any weight. We consider them the lucky ones, but perhaps there is a scientific explanation for their luck, and it is discussed below. And you can create that luck for yourself.
Gut bacteria have more effect on how much you weigh than what you eat and the amount you eat according to a large study published in the medical journal Nature: Scientific Reports in July 2019. This study describes how a United Kingdom research team studied visceral fat, the unhealthy fat that surrounds your organs and accumulates in your belly and hips. They studied 1,760 older female twins and found that the types of bacteria you have in your gut predict how much visceral belly fat you carry, regardless of calorie intake.1
Yes, this study is valid for you even if you don’t have a twin sister.
A different 2019 research study from Baylor College of Medicine in Houston, TX reports that the bacterial organisms which naturally inhabit your body signal your body to crave food or to be satiated (full). This affects weight gain, systemic inflammation and disease risk.2,3
Now that you know that your microbiome impacts your ability to lose weight, you can control your gastrointestinal microbiome in several ways.
Don’t provide it with an abundance of sugars and starches which feed bacteria which promote weight gain.
Supplement with beneficial bacteria (probiotics) and prebiotics (“indigestible” fiber which is food for good bacteria) to maintain a healthy balance of beneficial bacteria.
Eat a diet where diversity is the ultimate goal, containing proteins, healthy fats, nuts, seeds, vegetables and fruit (especially raw), vitamins, minerals, and trace micronutrients to support microbiome diversity in your GI tract.
A naturally healthy and varied microbiome is often the reason some people can eat whatever they want and they don’t gain weight. Now you can look at someone’s physique and have insight into what their gastrointestinal tract looks like. Hmmm.
In the U.K. female twins study mentioned above, researchers identified a few nutrients that promote weight loss in conjunction with a healthy microbiome. They are Magnesium, Fiber, Biotin, Vitamin E, as well as a variety of polyphenols, and antioxidant nutrients in deeply colored vegetables.1 These may all be found in Maximum Vitality® multi.
In particular, L. casei, at a dose of 100 million CFU per day, had a significant effect reducing blood sugar, insulin concentration, and insulin resistance in the supplemented group, compared with the placebo group.4 This is one of the 10 strains in Gut Optimizer™ – Probiotics, but at a higher dose.
If your body is lacking any micronutrients, your body will crave food. However, you don’t know which nutrients you are lacking or craving, so a typical person will eat the food they normally eat. Obviously, this is food that does NOT satisfy your body’s specific micronutrient craving, otherwise you would never have had this craving.
Another cause of food cravings is engineered food, also known as processed and fast food. There are actually food scientists who are paid to design packaged food to cause you to crave more. It’s good for the company bottom line, but not yours.
What does your body do when it is overwhelmed with environmental contaminants, such as pesticides, herbicides, BPA, chlorine from urban water, particulates near highways and factories, molds, pollen, gluten for some people? First it tries to rid the body of these contaminants, then it encapsulates them in fat and stores them in a “safe” place – visceral fat in your belly.
Is responsible for aging, many age-related illnesses and is related to how we store and metabolize fat in the body. Fast foods tend to be more inflammatory than fresh foods.
Unfortunately, the side effects of so many prescription drugs is weight gain. It’s hard to fight these side effects. For any new prescription, ask your doctor if weight gain is a potential side effect and ask for alternatives that don’t have this side effect. Note, there are new studies which inform us that your microbiome affects the way prescription drugs are metabolized by the body. Ask you doctor if he or she is aware of any microbiome management you can do to maximize primary effects or minimize side effects of their prescription recommendation. They will likely just look at you funny.
Are your mitochondria in good shape in order to burn calories to produce energy? So many factors can affect the mitochondria – micro-contaminants, diet deficient in CoQ10, PQQ for production of new mitochondria (biogenesis). Read more about your mitochondria here.
There tend to be two reactions to stress that effect weight. Some people eat when under stress and some people lose their appetite. If you are in the first category, Equilibrium!™ CBD Hemp Tincture is helpful in reducing minor occasional stress and anxiety.
One common issue relating to weight gain is elevated glucose levels. Read and watch a video on GlucoOptimizer™ here.
CALORIES IN GREATER THAN CALORIES OUT
The basics still hold true. If you eat too much, you tend to gain weight. But there are so many factors that influence the mind, body, and metabolism, that just reducing your calorie intake or exercising more may not benefit many people. Some people don’t put on weight no matter how much they eat. It’s likely due to their healthy microbiome.
A salad sounds like the perfect way to lose weight. But use packaged, processed dressing (with vegetable oil and/or sugar), processed mayonnaise, or toppings (fried croutons, artificial bacon crumbles, farmed salmon, fried wontons, fried chicken) on it and it can pack a bigger weight gain punch than ice cream and French fries.
FAST AND PACKAGED FOOD
Often have a higher concentration of micro-contaminants, and often include hydrogenated oils to maintain crispness, lots of forms of hidden sugars, stabilizers for long shelf life, artificial coloring agents, plus in many cases, are engineered to make you crave more.
I thought they knew better – I tried a new frozen packaged entree at TJs. One of the ingredients was Natamycin (mold inhibitor) – an antibiotic. What a disappointment. Antibiotics are often used as a mold inhibitor in packaged shredded cheese. The simple solution is to shred the cheese yourself.
All packaged yogurts are made from homogenized milk (hence all the bacteria (probiotics) are destroyed), then one or maybe two low dose, low cost strains are added back in. But there is often lots of added sugar. I once heard a well-known holistic doctor say he likes a particular brand of yogurt because it is totally processed, so it meets his pharmaceutical indoctrination that pure is better, and he knows there are no natural elements remaining in it that can hurt you. Balance your intake of omega-6 and omega-3 fatty acids with fish and krill oil to maintain a healthy inflammatory response.5
PROTECT YOUR MICROBIOME
Protect your microbiome by drinking non-chlorinated or filtered water, avoiding food raised with antibiotics, minimizing alcohol intake, avoiding anti-bacterial cleaning products, minimizing prescription drug use, and minimizing intake of herbicides such as roundup used in farming to kill weeds which accumulate in foods, especially non-organic and GMO foods. Read more in our Gut Health section.
Our Recommendations for Weight Loss
MICROBIOME MANAGEMENT: with multiple strain, high dose probiotics and prebiotics (FOS – fiber) including L Casei. You can find this in Maximum Vitality Gut Optimizer™ – Probiotics. Gut Optimizer™ – Colostrum is the key to effective population of beneficial probiotics in the GI tract.
MICRO-CONTAMINANT DETOX: Done with a product designed for cellular detox is much more effective than a standard colon cleanse.
MICRONUTRIENT and ANTI-INFLAMMATORY SUPPORT: A sophisticated multivitamin will provide microbiome synergistic Magnesium, Biotin, and all 8 forms of Vitamin E, as well as a variety of polyphenols, the antioxidant nutrients in deeply colored vegetables. In addition, convenient Traveler™ or Road Warrior™ Daily Packs provide a vast array of fruits and greens in Superfoods Immune Energizer, and lipid therapy to reduce inflammation by balancing omega-6 intake, and microbiome support from yet more probiotics.
DIET: Minimize sugar, carb and vegetable oil intake, as well as packaged and prepared foods. Optimize variety in your diet, especially raw vegetables, which provide prebiotic nourishment for your microbiome, and a variety of proteins and micronutrients.
EXERCISE: For me, playing a sport is so much more fun than just “exercising”. Or do it with a friend.
PATIENCE AND PERSISTANCE: It will take work, dedication, and time for long term weight loss. As you change your microbiome, and thus your food cravings, and begin to enjoy physical activity again, you will gain a more permanent lifestyle solution to better weight management.
Specific Supplements for Weight Loss
Sophisticated Antioxidant Multivitamin
Researchers at the Methodist DeBakey Heart Center in Houston identified a molecular link between obesity and inflammation. This research shows that a high fat diet promotes inflammation which contributes to weight gain.2
Inflammation is responsible for aging, and is related to how we store and metabolize fat in the body. Our cells use oxygen to produce energy and they generate free radicals as a byproduct of this metabolic function. Antioxidants scoop up free radicals, preventing the cellular degeneration within the body that causes further damage.
Maximum Vitality™ is a robust multivitamin, with antioxidant properties from vitamins A, C, all eight forms of vitamin E, plus alpha- and R-lipoic acid, Lycopene, Lutein, Astaxanthin, Green Tea, milk thistle, hawthorn berry, curcumin, and proanthocyanidins from grape seed.
Not only is Maximum Vitality high in a variety of antioxidants, but it contains a total of 67 different micronutrients which help satiate the appetite for micronutrients that may be missing in the standard American diet, or even the most high quality diet, that generally lacks in some micronutrients. Please see further discussion in the Foundational Health Section.
Omega-3 polyunsaturated fatty acids (PUFAs) from fish and krill oil have anti-inflammatory characteristics that promote weight loss. Omega-3’s accelerate body fat loss, elevate mood, stabilize blood sugar levels, lower insulin levels, and decrease appetite.6,7 The recommended dosage varies depending upon how much weight loss is desired. The recommended range is 3 to 9 fish oil softgels or 1-2 krill oil softgels per day.
Omega-6 fatty acids from vegetable oil are pro-inflammatory and promote weight gain.
The ideal balance of Omega 6 to Omega-3 is a ratio of 2:1 or 1:1. The standard American diet now contains a highly inflammatory ratio of 24:1 Omega-6 to Omega-3. Pro-inflammatory Omega-6 oils are found in margarine, vegetable oil (corn, safflower, canola, etc.), salad dressing, fried, and prepared foods, and even farm-raised (corn meal-fed) fish. Almost every fried food or snack food is cooked in omega-6 oils, because they are both less expensive and have a longer shelf-life.
- 20 French fries or large potato chips have about 12 grams of omega-6 oils. So for each 2 french fries you eat, you should balance the omega-6 oils with 1 omega-3 softgel. It is easy to see that eating French fries is a no-win situation, well, unless they’re really good.
- Each Oreo cookie has 3 grams of omega-6 fats. To balance this intake, a person should eat 1-2 omega-3 softgels for each Oreo cookie eaten. One Mrs. Fields Chocolate and Walnut cookie has 17 grams of omega-6 fat. Instead of a glass of pasteurized milk with your cookie, you might as well have a full shot of fish oil. Yum!
- A 2-tablespoon serving of bottled Caesar salad dressing contains 15 grams of fat, mostly from soybean oil. Be careful of serving size because it is so easy to use far more than 2 tablespoons of dressing on a salad, and balance this small amount of salad dressing with at least 7 grams of omega-3’s to minimize the omega-6 inflammatory cascade. Note that good fresh Caesar dressing is made with virgin olive oil and will not provoke this omega-6 inflammatory cascade.
Mitochondrial Energy Support
Weight loss is a function of cellular energy production, among other factors. Many diet products contain stimulants which unnaturally stimulate thermogenesis – the production of energy and heat. These may work in the short-term, but leave you feeling tired and depleted when they wear off.
E=MC2 Endurance Formula™ provide the nutrients and co-factors which naturally help your body optimize its cellular energy production. Not only do these nutrients provide greater energy and endurance, and a greater ability to lose body fat, they help prevent the energy decline seen in aging cells.
Coenzyme Q10 in E=MC2 Endurance Formula and Energy Spark™ helps increase energy levels and overall sense of vitality. CoQ10 is a powerful antioxidant and anti-inflammatory. CoQ10 assists in mitochondrial energy production. Working synergistically with the other recommendations, CoQ10 enhances the metabolism, providing greater energy and endurance, and a greater ability to lose body fat, while preventing the energy decline seen in aging cells. CoQ10 also works synergistically with other antioxidants to recycle antioxidants – vitamins C, E, and glutathione – and help regulate blood sugar and enhance insulin sensitivity.
- LeRoy C, Bowyer R, et.al. Dissecting the role of the gut microbiota and diet on visceral fat mass accumulation. Nature: Scienfitic reports, July 2019.
- Press release: Link Between Obesity and Inflammation, Methodist DeBakey Heart Center, Houston TX. November 2006.
- Liu Y, Ajami NJ, et.al. Dietary quality and the colonic mucosa-associated gut microbiome in humans. Am J Clin Nutr. 2019 Sep 1;110(3):701-712. doi: 10.1093/ajcn/nqz139.
- Khalili L, Alipour B, et.al. The Effects of Lactobacillus casei on Glycemic Response, Serum Sirtuin1 and Fetuin-A Levels in Patients with Type 2 Diabetes Mellitus: A Randomized Controlled Trial. Iranian Biomed J. 23(1):68-77 Jan 2019.
- Browning LM. N-3 polyunsaturated fatty acids, inflammation and obesity-related disease. Proc Nutr Soc. 2003 May;62(2):447-53.
- Ruzickova J, Rossmeisl M, et.al.: Omega-3 PUFA of marine origin limit diet-induced obesity in mice by reducing cellularity of adipose tissue. Lipids 2004, 39:1177-1185.
- Browning LM. N-3 polyunsaturated fatty acids, inflammation and obesity-related disease. Proc Nutr Soc. 2003 May;62(2):447-53.


Introducing Kids to TOPLESS Sandwiches
Let this time before school starts up again to be the time to get the kids involved in making their own healthy lunches.
Here is a great little diagram from the Danish website: http://www.2gangeomugen.dk (which translates to ‘2 times a week’). This chart illustrates the five important components of a healthy child’s lunch using a child’s hand. The Danish phrase Gi’ madpakken en hånd literally means "give the lunchbox a hand".
thumb = VEGETABLES…raw greens, salad or as a topping
index = BREAD…euro pumpernickel or whole grain
middle = MAIN TOPPING…meat, cheese or egg
ring = FISH…at least, once a week.
little = FRUIT…fresh and sweet
thumb = VEGETABLES…maybe carrot sticks
index = BREAD…white – maybe whole grain
middle = TOPPING…balogna and cheese
ring = NO FISH…rarely, tuna…no EFAs
little = FRUIT…maybe apple, orange or banana
LEGEND to MyPyramid
orange = GRAINS
green = VEGETABLES
red = FRUITS
yellow = OILS
blue = MILK
purple = MEAT + BEANS
Thus, finding a healthy compromise for American children to enjoy using the Danish model is an easy goal.
Here are some great links from teamnutrition.usda.gov:
Plus, the easiest way to educate kids is to get them involved in the making of meal.
Make this first step with teaching them healthy sandwich alternatives like making their own healthy version of ‘topless bread’ sandwiches:
First, there are a few tips from the Danish model to follow:
- Avoid any processed foods, if possible.
- Always use multigrain bread made from whole wheat flour or equal.
- Teach kids healthy amounts to use for real butter or mayonnaise with olive oil.
- Always use some form of greens on the sandwich
- Include some organic fresh fruit or veggies as their treat. (ex: carrots, snap peas, strawberries, blueberries, broccoli florets, grape tomatoes, etc.)
- Avoid beverages with high corn syrup/fructose/etc. Teach kids that natural juices are the best.
- And use simple sheets of aluminum foil or parchment paper to separate multiple sandwiches, if necessary.
Now, here are a few American examples that can easily be used to find inspiration in being able to adopt the Danish lunch model:
Natural Crunchy Peanut Butter with Bananas and Honey
Natural Crunchy Peanut Butter with Sliced Tart Apples and Dried Cranberries
- Turkey Salami with Mayo and Crunchy Onions on top (not shown)
- Tuna with Grape Tomatoes (not shown)
Cucumber with Herbed Cream Cheese
- Tomato and Egg (not shown)
- Low Fat Cheese (try…light havarti) with Sliced Red Bell Pepper (not shown)
- Make up your own healthy alternative…the possibilities are endless.
Remember kids learn from example.
So, join them in making this new healthy and creative way of making their lunches. All kids want to be cool and have something different that the other kids will envy. When kids are given a sense of independence and encouragement in creativity…the results can be many for these open face sandwiches. Who knows…perhaps, they may influence their schoolmates in joining this new way of enjoying a healthy American version of their Danish open face sandwich!
Now I am sure this is one thing that will make both you and your child smile.


For those of you who visit the 360° Minute, thank you. This week I thought I would change things up a bit and share with you one of my favorite recipes, my wife, Suzanne makes….Apple Pie. Family and friends enjoy it and I hope you will too.
Suzanne’s Apple Pie Recipe
- 1 recipe pastry for a 9 inch double crust pie or any pie crust of your choice
- 1/2 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 8 Honey Crisp apples - peeled, cored and sliced
- Good dash of nutmeg
- 1 tsp of cinnamon
- Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
- Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust or cover with pie pastry and make 5 slits in the top to vent.
- Brush the crust with egg wash
- Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.


As those of you who have been following this blog for awhile know, in the later part of 2011 I planted basil seeds. You can relive all the excitement, including a picture of a terracotta pot with dirt in it, here if you like.
My hope was that the basil I planted would result in fresh basil to add to the pasta I cook this year.
Not so Much
Unfortunately, my attempt to grow basil failed miserably. I did learn that if you're going to borrow top soil in Southern California where nothing grows without fancy store bought dirt that contains nutrients you will never find here otherwise, you should borrow the top soil from a place where things actually grow. You should not borrow top soil from a place that has been recently landscaped and filled with store bought dirt that does not actually have anything growing in it. Now I know.
If I was really cool, I'd probably set myself up with some kind of hydroponic system to grow green things like the people in this photo from the WindowFarms site.
A White Guy with a 'Fro Knows Something About Hydroponic Gardening.
Eating Healthier in 2012
Some snack foods I enjoy which would be wise to eat more often include:
- Carrots, hummus optional
- Celery with peanut butter
- Cucumber sliced and dipped in low-fat yogurt
- Handful of almonds, cashews or peanuts
- Pear, sliced
- Slice of cheese
Those of us who have consumed our fair share of beer know that beer is awesome. Not only does it taste good but it can add anywhere between 1/2 and 5 points on the standard 1 to 10 scale of rating potential mates based on their appearance.
Sadly, drinking beer it is not a good way to keep one's weight down. Mixed drinks or straight booze on the rocks offer one an advantage in terms of being lower in calories while still serving as a transport vehicle to the land of intoxication. I mention all of this because if you're going to drink, you should probably stick to just a couple of beers (always tough for me to do) or go with liquor. If you're going to go with liquor, you should probably have ice involved in your drinking. For less than $5 including shipping if you're hooked up with the Amazon Prime thing, you can get yourself this ice cube tray:
Arr, you going to enjoy your rum a little more
when it comes with these swimming in it, matey? Maybe.
TL;DR: Eating a little bit more healthy won't kill you. Plus, a $5 ice cube tray that makes skull and crossbones shaped ice enticed me to shill for Amazon.


Rodney Bay Village Dining
Rodney Bay Village is a dream for foodies, where the best of St. Lucian, Caribbean and International cuisine collide to create a culinary experience that is unique in the Caribbean. Your Rodney Bay Villas are within walking distance from more than 40 dining options in Rodney Bay including the following dining Options at Bay Gardens Resorts:
- Hi Tide Restaurant at Bay Gardens Beach Resort - serving incredible Caribbean Fusion dishes that combine Italian, Caribbean, St. Lucian, Asian and Spanish Tapas to take Caribbean Fusion to another level. Open for breakfast, lunch, dinner and snacks. Restaurant signature dishes include the Greenfig and Saltfish Gnocchi (an Italian interpretation of our national dish), Local Seafood Bouillabaisse and St. Lucian Tapas (served every Monday night with local Rum Pairing!).
- Seagrapes Restaurant and Beach Bar at Bay Gardens Beach Resort - located at the furthest northern end of Reduit Beach, right next to Splash Island Water Park, Seagrapes offers incredible views of Pigeon Island and is the only truly "local" fine dining restaurant in Rodney Bay. Specializing in local creole and creative seafood dishes. Specialties include: Lionfish and Octopus Burger, Stuffed Crab Back, Chicken Pelau and anything with Lobster (Lobster Burger, Lobster Roti, Lobster Pizza and even Lobster Omelette are regularly featured during Lobster Season which runs from August to February). Open for lunch and dinner (opening days and times vary based on season)
- Spices Restaurant at Bay Gardens Hotel - located in the heart of Rodney Bay at the hotel that started it all in 1995! Spices Restaurant is still a favorite for locals and visitors alike due to its uncompromising focus on quality and using the the finest local seasonings and Spices. Specialties include the Fisherman's Tea, Lamb Shanks and the island's best Rum Punch! Open daily for Breakfast, Lunch and Dinner.
- Anchor Restaurant and Bar at Bay Gardens Marina Haven - located near the Rodney Bay Marina at the newly opened Bay Gardens Marina Haven. Its Bay Gardens' closest hotel to the Gros Islet fishing Village and not surprisingly one of their specialties is Stewed Conch. Open for breakfast and lunch and dinner (in season).
Rodney Bay Dine Around All Inclusive
In addition to the above, guests can sample Indian, Sushi, Chinese, Steak and Seafood, Spanish, French, Italian and many other types of cuisine within walking distance. Many quick service restaurants are also located in Rodney Bay including internationally known brands such as Subway, KFC and Dominoes Pizza as well as local favorites like Blue Monkey Cafe.
Guest at all Bay Gardens properties (including Waters Edge Villas) have the option of purchasing an All Inclusive Plan as an add on. What's exciting about this All Inclusive Plan is that it includes a unique Dine Around in Rodney Bay that includes several restaurants in the Rodney Bay Area in an All Inclusive Plan that includes everyone including the local restaurants!
See below for details on our All Inclusive Experience.
PRICE - $120 USD per person per night. Kids 5-12 are half price.
Enjoy the best of Saint Lucia at the best value with our All-Inclusive Experience. This plan includes:
- Daily FREE Spa Treatment (per room each day of your stay)
- Breakfast, Lunch and Dinner daily including premium foods.
- All drinks including premium alcoholic beverages
- Six complimentary passes to Splash Island Water Park*
- Access to our Dine Around program which offers meals at eight additional restaurants in Rodney Bay Village*
- Complimentary Non-Motorized Water Sports
- In-room starter pack featuring refreshments and snacks*
- Complimentary Wi-Fi
Spa Services Available
- Back Massage (30 mins)
- Foot Massage (30 mins)
- Head, Neck & Shoulder Massage (30 mins)
- La Mer Express Facial (30 mins)
- Gentleman’s Facial (30 mins)
- La Mer Signature Body Scrub (20 mins)
- Classic Pedicure (45 mins)
Terms and Conditions
- Stay 7 nights or more and get access to our exclusive Dine Around Program, which allows you to dine for dinner at a choice of 8 unique restaurants, 3 of the 7 nights during your experience. You also get a complimentary Spa Massage, 6 half day passes to Splash Island Water Park per room and a welcome pack in your room.
- All Drinks including premium Beverages. Supplements on certain high end food items apply at our Bay Gardens Hotel and Inn.
- Prices quoted above are based on double occupancy and are subject to 10% VAT and 10% service charge. They are also subject to change at any time


What is Gokshura Powder?
Gokshura is a well-known Ayurvedic herb, botonically identified as Tribulus terrestris.
Você está assistindo: Como usar tribulus terrestris em pó
Gokshura is an incredibly difundido supplement.
DR WAKDE"S™ Gokshura Powder has pure, raw e dried Gokshura fruit. A fruits ~ ~ carefully dried to maintain their natural aroma, freshness e good qualities. That is made com finest fruit of Gokshura, free a partir de any additives or fillers and suitable para vegetarians and vegans.
DR WAKDE"S™ Gokshura Powder is available in pack size that 100g (3.5oz) Glass Bottle and 500g (1.1lb) and 1Kg (2.2lb) Stand-up Pouches. That is closely packed in recyclable, food-grade packaging to maintain its intervir aroma and freshness.
Who is Gokshura Powder perfect for?
Gokshura Powder is suitable for those looking to integrate Gokshura fruit as der daily complement to your diet. DR WAKDE"S™ Gokshura Powder is particularly suited to vegans e vegetarians.
Size: 100g (3.5oz) Glass bottle or 500g (1.1lb), 1000g(2.2lb) Stand-up Pouch
100% Gokshura fruit flour (Emblica officinalis)
Other Ingredients: None
Allergens: See ingredients noted in bold.
Usage: Take 1 come 2 teaspoon com warm water, uma vez or double daily. Do not exceed the stated dose.
Suitable for: Vegetarians and Vegans
Origin: Produce the India, sourced and packed in ns United Kingdom
Free from: Fillers • Binders• Gluten • Wheat • Lactose • preventive • artificial Colouring • Yeast • street • fauna testing.
Important information: This is not der medicinal product. If in doubt consult der doctor prior to taking food supplements. Food supplement must not be offered as a substitute for naquela varied & balanced diet & der healthy lifestyle. If you estão pregnant, breastfeeding or on any kind of medication, please consult a Doctor prior to use. Store in a cool dried place. Keep longe from children. Discontinue usar if any type of adverse reaction occur. Constantly read a label.
|Vegetarians e Vegans|
|½ to 1 teaspoon com warm water, uma vez or double daily, or as directed through your health practitioner. The can additionally be taken com juice, milk or smoothie. A partir de not exceed the dosage.|
|See ingredients listed in bold.|
Serving Size:½ to one teaspoon
Servings per Container: 20
100% Pure Gokshura powder (Tribulus terrestris)
Other Ingredients: None
|Do not pegar during pregnancy. Keep out of with of children.|
|This is not a medicinal product. If in doubt consult naquela doctor before taking food supplements. Food supplement should not be used as a substitute for der varied & well balanced diet & der healthy lifestyle. If you are pregnant, breastfeeding or on any kind of medication, please consult a Doctor prior to use. Store in der cool dried place. Keep longe from children. Discontinue use if any type of adverse reaction occur. Always read a label.|
|Fillers • Binders• Gluten • Wheat • Lactose • preservatives • artificiais Colouring • Yeast • sugar • animal testing. |
Ver mais: Como Saber Se Alguem Fez Boletim De Ocorrencia Contra Mim, Como Saber Se Tem Um Bo Contra Mim
|Store in a well-closed container away from humidity in naquela cool dry localização below 30C. Keep longe from children.|


Served with your choice of meat or tofu: Chicken, Pork, Tofu, Beef (1.00 extra), Shrimp (2.00 extra)
Pad Ka Pow
Stir-fried of onions, basil leaves, scallions, and bell peppers.
Fresh ginger stir-fried with onions, bell peppers, celery, carrots, mushrooms, and scallions.
Garlic and Pepper
Sautéed garlic, mushrooms, and your choice of meat. Served on the bed of Broccoli, cabbage, carrots, and celery.
Siam Sweet and Sour
Pineapple, cucumbers, tomatoes, onions, bell peppers, and scallions stir-fried in our sweet and sour sauce.
Mixed vegetables stir-fried with thai herbs and chilli sauce.
Stir-fried onions, bell peppers, celery, carrots, scallions, and cashew nuts.
Stir-fried eggplants, basil leaves, onions, bell peppers, and scallions.
Sweet Chili Stir-fry
Onions, carrots, and mushrooms stir-fried in Thai sweet chilli sauce.
Broccoli sautéed with mushrooms, carrots, and celery.
Stir-fried onions, bamboo shoots, bell peppers, basil leaves, young black peppers with chili paste.
Stir-fried snow peas, baby corn, celery, broccoli, mushrooms, carrots, zucchini, and bean sprouts.
Beef Pepper Steak
Fresh slices of surloin beef stir-fried with onions and bell peppers.


Slow Food provided the spark. In February of 2014, on a recommendation by Slow Food, Firgoriferi Milanesi invited us to open a second location of our Trattoria del Nuovo Macello not far from them, inaugurating a new era for the Kitchen of the Frigoriferi Milanesi.
The invitation was very attractive: Frigoriferi is a place where culture, art and history are in a constant and passionate dialogue. Allowing our culinary art become a part of this conversation was an opportunity not to be missed!
And so, in April 2014, one of our chefs, Marco Tronconi, moved to Via Piranesi to offer the solid tradition of Nuovo Macello with a cosmopolitan flair, right in line with the dynamic reality of Frigoriferi.
The minimalist interior of the restaurant thus became a haven of New York flavours presented in a de-structured menu that is not divided into starters, first and second courses, but made up of 10 dishes whose accompaniment can be decided upon at the spur of the moment. The prices allow diners to expand their horizons: 1 dish costs €16, two cost €28 and three cost €33.
At lunch, prices start at €14 and offer a set that includes a starter, first and second course all served together, creating fascinatingly delicious fare that is also sometimes unusual.
Fish often steals the scene from meat, while the quality of the raw materials, the 100% local ingredients and fresh seasonal menu are all a must that is at the basis of the Nuovo Macello philosophy.
For those who already know us, please see this as an invitation to discover our ‘other’ spirit, and for those who don’t know us yet, come and discover both!
Claudio, Paola, Marco e Giovanni


Central Coffee Farmers Association (CECOFA), is a ‘farmer owned‘ organization that brings together coffee farmers from the Central region (Wakiso, Masaka, Luwero and Bukuya, Kibale, Mpigi, Bukuga, Mubende), helping them improve their farming practices, access the international market, and receive free technical training and support in coffee farming.
CECOFA was founded in 2005 by a small group of entrepreneurial farmers, now made up of 3664 farmers within the districts of central Uganda, located near the shores of Lake Victoria, close to the Equator line. 1,200 of these are FairTrade and 4C certified.
Alleviation of poverty through market based sustainable agricultural practices and to have a permanent coffee farming industry through the youth and old farmers by 2021.
To establish a sustainable system for poverty alleviation among farmers through market based agricultural practices.
- To alleviate poverty through market based sustainable agricultural practices.
- To have a permanent, sustainable coffee farming industry through the youth and old farmers.
CECOFA engages in other income generating activities like piggery and poultry farming.


FOOD PROCESSING AND KITCHEN EQUIPMENT
Certified Asset Appraisals provides valuations of kitchen and food and beverage processing operations throughout the U.S. Our appraisers have years of experience valuing commercial equipment in restaurants, hospitals, schools, and hospitals. Whether it is a small kitchen or large sophisticated production kitchen, we know the equipment.
- Convection Ovens
- Prep Tables
- Pizza Ovens
- Steam Tables
- Ice Cream Machines
Our projects include manufacturers of food products for distribution to the public and company restaurants, stores, and franchise operations. The production facilities of these companies include equipment to handle grain, flour, and other raw products that go into the final products. Hoppers, mixers, cookers, packaging lines, and refrigeration all are appraised.
Our most recent projects or regional or national in scope include:
Chicken Salad Chick (chain locations)
Round Table Pizza (chain locations)
Great American Cookies
Rabbit Creek Products
Cousin Vinney’s Pizza (chain locations)
Astor Chocolate / Le Belge Chocolatier
Tennessee Distilling Group
We inventory and appraise restaurants, fast food and other retail food chains.


It’s that time of the year again! Holiday season!
Those fortunate enough to spend time with their loved ones will likely be gathered around the dinner table. Or maybe the family is so big that they’d be spread across a couple of dining areas throughout the house!
Either way, we’ll be within arm’s reach of our nearest and dearest.
But since food is a big part of the holiday season, there are many misconceptions about cooking when it comes to the big meal. Particularly, for Thanksgiving, a lot of advice gets tossed around regarding what makes the best turkey.
Look no further! We’re going to dismantle ten of the most common myths about turkey preparation. After all, it is the centerpiece of the holiday. You might want to try not to ruin it!
1) Basting keeps the meat moist…
There are a lot of people who are actually split on this but the truth hurts sometimes. The idea behind basting is that it slows the cooking process so it supposedly retains the juices and keeps the meat moist. The experts over at Cooks Illustrated, ran some tests and found that though it does slow the cooking process, there wasn’t any noticeable difference between the basted turkey and the non-basted one.
However, the basted turkey was more evenly browned!
2) Pop-up thermometers are the way to go…
Toss ’em because oftentimes, they are overcooked!
Ideally, you want to cook your turkey at 165°F minimum but those thermometers often cook turkeys to 180-185°F.
It’s recommended that you invest in a digital instant-read thermometer. Test the innermost part of the thigh and thickest part of the breast for a proper read on the temperature.
3) Don’t cook that turkey frozen!
Though it isn’t recommended that you cook a partially frozen turkey, cooking one that is still completely frozen is fine! If you do so, the USDA recommends that it’s cooked 50 percent longer than a thawed bird.
Also, remove the giblets when they become reachable!
4) Leftovers can wait…
Put food that is sitting out away as soon as possible! Bacteria grows quickly.
It’s recommended that food be put away within two hours of eating. Then, you have three days to either eat it or freeze it.
5) You don’t really have to thaw the turkey out entirely…
If you want to make sure the turkey is fully cooked (and you should), then thaw it out completely! Not doing so can lead to the outside browning leaving the inside undercooked.
To thaw the turkey properly, place it inside the fridge in a tray for 24hrs (for every four pounds of turkey), breast-side up.
Set the oven to no less than 325 degrees to reduce the growth of bacteria.
6) It’s all in the thighs…
Check the thickest parts of the wings and breasts for doneness.
Once it registers at 165 in all of those areas, you’re in the clear. But Butterball recommends that the thighs reach 185 degrees and the breasts 170.
7) Brining is a must!
Brining does add moisture but does little in the way of adding flavor. When you do brine, all you need is salt and water. Or just use salt to dry-brine.
8) Wake up and put the turkey in the oven, STAT!
Depending on its size, you likely only have to cook the turkey for three to five hours.
9) Leave the skin alone!
Yes, the skin on a turkey is fatty but it isn’t the bad kind. Nutrition experts at the Harvard School of Public Health found that there is more monounsaturated fat than saturated fat on the skin.
10) Stuffed turkeys don’t cook through…
It’s recommended to avoid undercooking the turkey, heat the stuffing up to at least 130 degrees placing it into the turkey. Stuffing should be around 165 degrees when done (inside or outside the bird).
Enjoy your holidays and your turkey!
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Last Update 2 tahun yang lalu
The coffees on the marketplace are graded by the national jury of cuppers through the Cup of Excellence competition process. The cuppers have be trained and calibrated by the Alliance for Coffee Excellence. The high quality of the coffees listed has earned these farmers a spot on the marketplace.
The process the coffees go through is the following: Each coffee has goes through several rigorous rounds of cupping via the Cup of Excellence competition. Buyers are welcome to purchase samples to cup prior to purchasing a coffee. An approval sample will be shipped to the buyer for each lot purchased for the buyer to approve the sample prior to shipment. The buyer must approve or reject the approval sample within 5 days of receipt or the coffee will be considered approved and shipped.
M-Cultivo, our partnering importers, and exporters have also committed to cup your coffees to provide an extra layer of assurance. Though, the ultimate responsibility lies on the buyer once the coffee is shipped.
Please reach out via our chatbot or [email protected] if you need additional information.


The Fisheries Commission in Collaboration with the Food and Agriculture Organization (FAO) on Tuesday, July 25, 2023, launched a policy brief on the inclusion of small fish into the Ghana School Feeding Programme (GSFP) andnutrition education materials and organized a national workshop to disseminate the policy brief at Labadi BeachHotel, Accra.
The workshop aimed at increasing the capacity of policymakers, NGOs, and SSF Organizations to champion and direct policy towards including Small Fish in GSFP’s dietary guidelines, operation manuals, and best practicescommunications.
The minister for Fisheries and Aquaculture Development, Hon. Mavis Hawa Koomson, in her keynote address, statedthat including small fish in diets to improve the nutritional profile of school meals is laudable, as fish contains necessary nutrients such as omega-3 fatty acids which are good for brain function.
She informed the gathering that, her ministry has equipped fish processors with high-quality and food-safety fishprocessing technologies to safeguard consumption and meet international standards. “I am happy to announce thatthirteen (13) fish processing groups have obtained in processing safe and quality fish ”, she added.
The sector minister assured stakeholders that, the ministry would ensure that the necessary linkages are createdto ensure the availability of fish to stakeholders in the GSFP at affordable prices.
Mr. Fred Antwi Boadu, Executive Director of the Fisheries Commission, in his welcome address, mentioned thatthe FAO has supported the Commission in implementing several projects in the Fisheries and Aquaculture sectors,notable among them is the promotion of improved fish smoking technologies to reduce post-harvest losses.
He noted that fish is an essential nutritional element for children’s brain health and cognitive development, andtherefore, supporting a scientific study to formulate a policy to include fish in school meals is a welcomeddevelopment, he added.
FAO Deputy Regional Representative for Ghana, Dr. Yurdi Yasmi stated that the GSFP since its inception in2005 has seen good progress over the years.
He announced that the GSFP now covers the 261 metropolitan, municipal, and district assemblies across the 16administrative regions with over 3.8 million beneficiary pupils in about 11,000 schools.
As part of the implementation of the Small-Scale Fisheries project, a study was commissioned to analyze the role ofsmall fish and small-scale fisheries (SSF) value chains in livelihoods, diets, and nutrition.
Dr. Yurdi Yasmi reiterated that the study examined the role of small fish in ensuring that the GSFP is sustainable andresilient as it relates to the food and nutrition security of school-going children in fishing communities.
Dr. Jolene Nyako, a nutrition consultant at Council for Scientific and Industrial Research (CSIR) and FAO mentioned that a scoping exercise was conducted on how to link local agricultural sector and the local industries to the GSFP, specifically in the fisheries sector. She added that, stakeholders, religious groups, foundations, individual groups can start mobilising at a non-governmental level to support the GSFP at the district level.
Hon. Mavis Hawa Koomson declared the Policy Brief on the Inclusion of Small Fish into the Ghana School Feeding Programme and the educational materials duly launched.
Participants included stakeholders of the GSFP, Fisheries Commission, Small Scale Fisheries Organizations (SSFOs) MoFAD, MoFA, MoGCSP, NGOs/CSOs, and other Development partners in the fisheries and nutrition landscape.


Romero’s restaurant will be called Robear Ln. and will feature a variety of Acadiana-inspired dishes with a rotating menu of meats and Cajun-style sides served daily. The menu staple will be deboned chicken and pork tenderloins stuffed with boudin, sausage, cornbread or seafood stuffing.
Buoyed by the success of their downtown spot since opening in 2014, the owners of Jolie Pearl Oyster Bar will be opening a second location, albeit a slimmed-down version, in the White Star Market in the Square 46 development on Government Street.
When Clark Gaines and his wife began developing the concept for White Star Market—which is expected to open early next year in Mid City—one of the first people they consulted was local chef Jay Ducote.
Gaines wanted to discuss the food hall concept with Ducote and see if the former Food Network Starfinalist would be interested in helping to promote it. Ducote’s initial reaction was that it sounded like a very cool concept and a good way for people to get into the culinary business at a reasonable startup cost.


Pegasus Gateway Motels' Location
Only 5 minutes to Rangiora, Kaiapoi and Pegasus townships and golf courses, and on the main arterial route to Christchurch International Airport, just 20 minutes away. Local restaurants offer a charge-back option to your room.
Pegasus Gateway Motels
4 Main North Road SH1, Woodend, New Zealand
Woodend Hotel and Family Restaurant
Pegasus Gateway Motels are next door to the Woodend Hotel and Family Restaurant.
The Grub Hub Café
The Grub Hub Café is a local restaurant within walking distance offering a fine selection of meals with a charge-back option.
Three Llamas Gourmet Coffee
Enjoy an excellent espresso, grab a bite to eat and buy your choice of freshly roasted specialty coffee beans from their wide selection on offer. Visit Website


For the past 5 years, I have been a regular volunteer at Broad Street Ministry serving lunch, assisting in a clothing closet and extending hospitality to 200 guests on Saturdays.
Broad Street Ministry is a “broad minded” Christian community that nurtures and supports the most vulnerable people in Philadelphia. Broad Street operates the 315 Café which is a winter initiative that provides a warm, safe overnight respite for up to 75 guests on regular nights and 100 guests on Code Blue nights from January 1st thru March 31st. It is not a shelter but an invitation to come in from the streets to a warm, safe environment where guests get connected to supportive services which expand their options around housing, physical and mental health care, public benefits and more. It is also where guests can enjoy a hot serving of homemade soup in the middle of the night.
You might ask where they get the soup? Local church congregations donate batches of soup and I put out a request for help in our church bulletin, hoping that someone would answer. Almost two dozen volunteers signed up! The eager chefs worked to prepare and package the chicken and veggie soup. As the January delivery date approached, so did a major blizzard on the East Coast that dropped over two feet of snow. Amazingly, the extreme weather had little impact on our ability to see the mission through. After clearing a path to the kitchen, we loaded up the back of an SUV with the 48 gallons of frozen soup and delivered to Broad Street.
This past weekend, our February batch was delivered to Broad Street. Thanks to an even bigger response, we delivered more than 70 gallons of beef barley soup. What a tremendous effort from a very generous group of people. Seventy gallons of soup will feed about 560 people.
It’s not just a cup of soup! It’s a healthy serving of goodness prepared with love for people in tremendous need. It’s a meal we so often take for granted and yet for others, it might be the heartiest meal they’ve experienced in days or months.


Diabetes can be genetic and hereditary but it is also highly impacted by food choices. According to a new study by Harvard T.H Chan School of Public Health which was published in The American Journal of Clinical Nutrition, people who eat just two servings of red meat a week are at a higher risk of developing type 2 diabetes than those who don’t.
The study was conducted among 216,695 participants for a number of years and it found that participants who ate both processed and unprocessed red meat had a 62% higher risk of developing type 2 diabetes.
Each additional serving of red meat carries a 46% risk.
Diabetes and dietary guidelines
Postdoctoral author and research fellow in the Department of Nutrition, Xiao Gu said, “Our findings strongly support dietary guidelines that recommend limiting the consumption of red meat, and this applies to both processed and unprocessed red meat.”
The New York Post reported that according to data from the United States Department of Agriculture in 2021, American consumed 30 billion pounds of beef which is equivalent to almost 60 pounds per person per year.
Type 2 diabetes brings an increased risk of cardiovascular and kidney disease, cancer and dementia.
Changing the way you eat
The best thing you can do for yourself and also as a preventive measure is to change the way you eat.
Senior author of the study on diabetes, Walter Willet says that changing the way we eat can make a big difference. He recommends substituting a serving of nuts and legumes for one of meat which is associated with a 30% lower risk of type 2 diabetes.
Cutting back on meat does a lot for the environment too. One study by Oxford University states that if the biggest meat eaters in the United Kingdom were to cut back and switch to low-meat diets, the environmental impact would be equiavalent to eight million cars being taken off the road.
The Nature and Communications journal says that replacing half of meat products with plant based alternatives can reduce pollution by as much as one third by 2050.
Cover Photo: Unsplash


Before I forget again, just wanted to send kudos to the restaurant staff when we had our January meeting. Everything seemed to go very well! The food was served promptly, and the bills were presented at the same time as the food was served, so there was no last minute crush to get everyone paid. It was terrific, and much appreciated!
Virginia Federation of Dog Clubs & Breeders
This was a last minute reservation to have Thanksgiving lunch with a family member. I was expecting a pleasant
lunch, but was pleasantly surprised by the quality, abundance & selection of food choices. We were seated
in the dining room behind the bar area w/ big windows looking over the back of the wooded property - the
autumn view was complimented by gold table cloths & napkins creating a festive holiday ambiance.
We went later in the day, and the turkey was moist and just roasted - quite an accomplishment feeding a few hundred
hungry locals. The servers were friendly and the buffet tables were refreshed frequently during our time there.
We also both commented on the great crab cakes - more crab that crumbs....we loved them!
When you have to eat out for Thanksgiving, the options are few. The Doubletree retaurant
(TJ's Tavern) was the perfect choice: a beautiful hotel, friendly staff, and plenty of
delicious victuals in the huge buffet.
This was the first time my wife and I went out for a Holiday dinner, It was a great
experience for both of us, im glad we luckily fell into TJ Tavern it was lots of fun
and we are already looking forward to our next visit.
Always enjoy stopping by for lunch when I'm in Charlottesville. Even drive out to have
dinner on occasion. Food is fantastic. It's the best kept secret around.
Awsome...that's all I have to say about last week's After Hours! People are still talking
about the atmosphere and the food/drink. We can't thank you enough for hosting Sam - as always,
great job. I hope you guys get some more business from it.
Please pass along "kudos" to your entire staff!
Have a great week,
Charlottesville Regional Chamber of Commerce
My husband & I had the pleasure of dining at TJ's this past Saturday as we celebrated
Valentine's Day. We are relatively new in the area, so we asked our neighbors to recommend
a place & they told us about this wonderful restaurant in the Doubletree Hotel; our first
time experience at TJ's was exceptional.
The dining room was so appropriately decorated for Valentines Day including a rose
on the table & candlelight setting. Our waiter Kevin, delivered extraordinary service
& panache. He was personable & displayed a great sense of humor, which added to the
ambience of the evening.
We are grateful for the fine evening we experienced at TJ's and Kevin & the chef are to be
commended. We will as our neighbors did, recommend TJ's to our community here at Forest Lakes.
Thank you for your hospitality, service and delicious meal on Sunday. The food was outstanding, the service unbelievably refreshing, you made the evening very special.
We will be back to dine with you again and again.
Thank you for making our evening at TJ's Tavern a memorable one.
What to say? “Perfect” doesn't quite cut it. It was the best anniversary dinner ever!
I am forever in your debt.
Joe & Helen Flamini
Aaron and I ate at the restaurant last night and I just wanted to take a moment to give
my feedback. I love Robert's cooking so we just let him make us something he thought we'd
like based on what we were hungry for. He made me a portobello salad that he had been talking
about for the new menu and I give it 2 thumbs up. It hit the spot and I think it would make a
great addition to the menu. Aaron tends to be more critical of his food than I am. He had a
steak and some pasta and was very satisfied as well. Tim and Jon were working last night and
they had great interaction with all of the guests as usual.
So, these are all things I'm sure you're already aware of but I figured it's always nice to g
et feedback. I hpe you're having a wonderful day. I'm off until Saturday so I'll see you sometime
My husband and I have been traveling to Charlottesville, VA for the past year and a half and have
had the pleasure of staying at the Doubletree. It has definitely been our home away from home. We
stay at the Doubletree because of the family atmosphere and warm hospitality that their tremendous
staff has to offer. Every visit we look forward to dining at TJ's Tavern where we get 1st class
service and exceptional food, along with the exotic deserts. We have dined at numerous restaurants,
and can say without embellishment that the chef is in fact the best chef in town.
TJ's Tavern & Dining Room is located inside the DoubleTree by Hilton Charlottesville
990 Hilton Heights Road
Charlottesville, VA 22901


Please inform your servers of any allergies before ordering food or drinks.
All pizzas come with our mozzarella / brick cheese blend and take anywhere from 20-45 minutes to cook.
Smalls are 4 slices and larges are 8 slices - most people are full after 2!
Most pizzas are available as vegetarian / vegan / gluten-free. Vegan cheese is $1 for smalls and $2 for larges - ask your server for details! We also have halal pepperoni available!
Please note that large groups of 8 or more will have an auto-gratuity of 18% automatically applied to their bill.


Millions and millions of acres in the United States are dedicated to corn, because frankly, America has a love affair with corn. And that’s not surprising, since corn goes back through the ages. But the truth is, most corn grown in America is not for human consumption. Instead, it’s reserved for animals and even automobiles. Some naturally finds its way to your dinner table, but the rest is churned into high fructose corn syrup, sweeteners, and starch used in processed and fast foods. Now If that doesn’t shock you, here are six truths that just might.
Corn is a human invention
Here’s a surprising truth about corn — it’s manmade. Unlike many other vegetables, corn does not occur naturally in the wild. In fact, history suggests that corn can only survive if planted and protected by humans. Apparently, people living in central Mexico refined corn 7,000 years ago from a wild grass called teosinte — also known as maize. But it was not the corn we know today. Ancient kernels were small and far apart, unlike the kernels on modern-day corn. In a way, corn was the ancient man’s attempt to mass-produce processed food.
Only one percent of 90 million acres grown, is eaten “whole”
Fast forward to today…More than 90 million acres of land in the U.S. is devoted to corn, according to the United States Department of Agriculture (USDA). That’s approximately 69 million football fields of corn! And while you’re likely familiar with popcorn and sweet corn, that’s really not the bread and butter of the industry. In fact, only one percent of corn production actually makes it “whole” to the dinner table. Most of the crops planted in the U.S. are used to feed livestock, fuel cars, and export. The rest is turned into high fructose corn syrup, sweeteners, and starch that adds bulk and calories to your processed and fast foods.
Corn disrupts the body and contributes to a host of ailments including cancer
In case you didn’t know, corn is not really a veggie, but rather a grain. Out of all the grains, corn has the poorest Omega-6 to Omega-3 fatty acid ratio. Here’s the kicker though, while omega 3 fatty acids produce hormones that are anti-inflammatory in nature, omega 6 fatty acids produce hormones that sustain inflammation. According to expert research, when omega 6 fatty acids begin to outnumber the omega 3 fatty acids in a food, they disrupt the body’s ability to control the inflammatory response. This chronic inflammation may create many health issues, such as:
- Cardiovascular disease,
- High cholesterol
- Immune disease
It makes you fat
While eating more fruit and vegetables, in general, promotes weight loss, corn, unfortunately, does not fall into that category. Corn is a carbohydrate, high in starch, and with a high glycemic index. So, what does that do for your waistline? Well, according to a study by Harvard T.H. Chan School of Public Health, people who ate more starch, like that found in corn, tended to gain weight easily. Alternatively, non-starchy foods such as green leafy vegetables, string beans, apples, pears, and berries have lower glycemic loads, which helps you lose weight.
Trying to avoid corn is like trying to avoid the plague
By now, you’re probably thinking that the best solution for avoiding inflammation and weight gain is to eliminate corn from your diet altogether…well think again. It’s not that easy. Corn is everywhere these days! Trying to avoid it is like trying to avoid the plague. It’s in foods, drinks condiments, and even salad dressings. Since so much corn is turned into high fructose corn syrup, you can’t help but consume it. It’s an additive in so many of the foods and beverages you find at the grocery store and restaurants. For instance, when it comes to dining out, corn is the most widely used ingredient in America’s fast foods. Not only are you consuming corn as a filler in your burgers, it also provides food for the animals whose meat makes up the burgers. the oil for frying potatoes, and the syrup that sweetens your soda.
Corn by-products cause obesity in everyone!
Here’s the thing about high-fructose corn syrup and obesity. While some claim it’s no different than other sweeteners when it comes to gaining weight and obesity, studies paint a different picture. When rats consume high-fructose corn syrup at amounts far below those found in soda pop, they become obese, according to late Bart Hoebel, Princeton professor of psychology and the Princeton Neuroscience. And it’s not just one or two, it’s every single rodent, across the board. In fact, you don’t even see that kind of weight gain when rats are fed a high-fat diet.
Another point to note is that the rodents in the study that were fed water sweetened with high-fructose corn syrup packed on a lot more weight than rodents that were given water sweetened with regular table sugar. In addition, the amount of table sugar in the solution was similar to what you normally get in soft drinks. However, the solution made with high-fructose corn syrup contained only half of what you’d find in most commercial soft drinks. But still the rats gained significantly more weight drinking high-fructose corn syrup. Not only do studies show significant weight gain in lab animals that consume high-fructose corn syrup over the long-term, it also seems to lead to a rise in abnormal blood fats and body fat — particularly around the middle section.
Maybe it’s time America gave up its love affair with corn
So how does someone give up corn, particularly since it’s in so many of the foods you eat? Avoid processed foods, and read labels to reveal ingredients, such as:
- Corn flour, cornmeal, corn gluten, cornflakes
- Cornstarch (also listed as starch or vegetable starch)
- Corn oil
- High fructose corn syrup or corn syrup
- Fructose or crystalline fructose
- Hydrol, treacle
- Free fatty acids
Remember, just because it appears to be healthy, you can’t assume it’s void of corn. Corn and its byproducts can be found in cereals, soft drinks (regular and diet), candies, peanut butter, condiments, confectioners’ sugar, baked goods, brewed beverages, gravies, canned vegetables, cheese spreads, ice cream — and the list goes on and on and on. You can still enjoy the occasional corn on the cob, popped corn, or corn products. But like everything, moderation is key.


Even if Salt Lake City isn’t often recognized as a top destination for sweet treats. We would like to recommend the following:
On 1700 South, right across from Sweet Lake Biscuits and Limeade, you’ll find the bustling new bakery Streusel. The shop is staffed by kind people who get a kick out of making authentic Danish sweets for customers.
The pita bread, hummus, and baklava of Karim Bakery are legendary. Just south of Interstate 80, you’ll find this cozy bakery and general store on State Street. Rami and his family, the store’s proprietors, bake a variety of tasty treats in both traditional Middle Eastern and Western styles.
Crème De Bakery
Mango-jelly shortcake Crepe Cake and Durian-icing shortcake are just two examples of the creative cake flavors available at Créme De Bakery, an Asian bakery. Carrot cake that’s soft and moist is my favorite.
Chinese sweet buns stuffed with taro root paste, red bean paste, cream cheese, meats, and other flavors are Créme de Bakery’s claim to fame.
Fillings and Emulsions
Both the 1475 S Main Street and the Salt Lake City International Airport locations of this high-end bakery are home to Mike Woods’ exquisite and vibrant macaroons.
Adalberto Diaz, the shop’s co-owner and brains behind its legendary pastries, cookies, and cakes, has been featured on Food Network shows like Holiday Baking Championship and Best Baker in America.
The Baking Hive
Millcreek’s 2300 East is home to a humming tiny café where a stunning display of baked goods, from gingerbread houses to baked beehives, awaits you. Carrot Cream, Suzi’s German Chocolate, Almond Raspberry, Coconut Butter, Triple Chocolate, David’s Luscious Lemon, and Caramel Buttercream are just a few of the cakes that adorn the display case. Soft chocolate chip cookies, baked s’mores, and a variety of gluten-free options are just a few of the delectable baked delights for one that they provide.
Flaky bakes Creme Puffs and delicate cakes may be found at Tulie Bakery, which can be found around 9th and 9th or 15th and 15th. Tulie’s massive croissant display is aesthetically pleasing, and the shop is permeated by the scent of freshly made coffee. The Morning Bun, however, is the most popular item from the bakery.
Vosen’s Bread Paradise
Everything you want can be found at Vosen’s, including delicious cinnamon rolls, Croiliners (a combination of a croissant and a German donut), a Bienenstich (a traditional Bavarian cake prepared with vanilla custard and topped with honey-glazed sliced almonds), and a wide selection of bread.
For the past seven years, Hruska’s Kolaches in Sugar House has been serving up delicious, homemade kolaches.
Mrs. Backer’s Pastry Shop
The 434 East South Temple location of Mrs. Backer’s Pastry Shop has been serving the community since 1941. The cakes of Mrs. Backer’s Pastry Shop are legendary for their intricate designs. Although the raspberry cream cheese tarts and buttercream floral cakes win my heart, the cowboy cookies and exquisite Danishes are the real crowd-pleasers.
Délice Bakery & Café
The lovely array of baked goods is illuminated by the setting sun via the west-facing glass walls. Fruit tarts, exquisitely decorated cakes (Black Forest cake and tiramisu, to mention a few favorites), biscuits, brownies, and even gluten-free versions are just some of the baked delights available.