Process cooking requires meticulous temperature control to ensure consistent and high-quality results. To meet the demands of precision cooking, professionals rely on advanced tools like Tinytag data loggers. These compact and reliable devices play a crucial role in monitoring and recording temperature profiles during the cooking process, enabling chefs and food manufacturers to maintain optimal conditions, enhance food safety, and deliver exceptional culinary outcomes.
The Role of Tinytag Data Loggers in Process Cooking:
Tinytag data loggers offer several key features and benefits that make them invaluable for process cooking:
- Accurate Temperature Monitoring: Tinytag data loggers employ highly accurate sensors to capture temperature data throughout the cooking process. They provide precise measurements, enabling chefs and manufacturers to monitor temperature profiles with exceptional precision and maintain optimal conditions for cooking various food items.
- Real-time Monitoring and Alerts: These data loggers offer real-time monitoring capabilities, allowing for continuous tracking of temperature changes during the cooking process. Configurable alarm notifications provide immediate alerts if temperatures deviate from the desired range, empowering users to take timely corrective actions and ensure consistent cooking results.
- Data Logging and Analysis: Tinytag data loggers feature robust data storage capabilities, allowing for the collection and retention of temperature data over extended periods. This stored data can be easily accessed and analyzed, enabling chefs and manufacturers to evaluate cooking processes, identify trends, and make informed adjustments for optimal performance and quality.
- Compliance and Documentation: In many culinary settings, adherence to food safety regulations and documentation requirements is essential. Tinytag data loggers simplify compliance by automatically recording and storing temperature data, facilitating the creation of comprehensive reports and audit trails. These records demonstrate compliance with regulatory guidelines and provide valuable documentation for inspections and quality control.
- Versatility and Ease of Use: Tinytag data loggers are designed to be versatile, allowing for their use in various cooking applications such as sous vide, baking, slow cooking, and industrial food processing. The devices are compact and user-friendly, with intuitive interfaces that enable easy setup and operation, making them accessible for both professional chefs and manufacturers.
- Enhanced Quality Control: Maintaining precise temperature control throughout the cooking process is crucial for achieving consistent and high-quality results. Tinytag data loggers empower chefs and manufacturers to monitor and fine-tune cooking parameters, ensuring that food items are cooked to perfection, retaining taste, texture, and nutritional value.
Tinytag data loggers have become indispensable tools in the realm of process cooking, enabling chefs and food manufacturers to achieve precise temperature control and deliver exceptional culinary outcomes. With their accurate monitoring capabilities, real-time alerts, data logging and analysis features, and ease of use, these devices enhance food safety, compliance with regulations, and quality control. By utilizing Tinytag data loggers, professionals in the culinary industry can optimize cooking processes, maintain consistency, and delight customers with consistently high-quality food products. As process cooking continues to evolve, Tinytag data loggers will remain instrumental in ensuring precision, efficiency, and excellence in culinary endeavors.


Discovering the best family restaurants in Vail is no doubt a part of your family vacation planning. You are thinking ahead about meals and if you are traveling with your children you are interested in restaurants in Vail that are conducive to all ages. There are no age restrictions enforced at any restaurants in our area but some are definitely more conducive to families. For us family restaurants are easy going establishments with a variety of options that include chicken fingers, cheeseburgers, or macaroni and cheese on the menu to satisfy the pickiest of young taste buds. Of course price and atmosphere matter as well.
Here are our choices for family restaurants in Vail:
Pazzo’s Pizzeria. offers great pizza and you can dine in or take out. In addition to pizza the restaurant serves great sandwiches like a meatball sub or a Philly cheesesteak, excellent pasta including eggplant parmesan and ziti, and a few different salad options. The atmosphere is laid back and perfect for families. Pazzo’s has locations in Vail Village (970-476-9026), Avon and Eagle.
The Red Lion. The Red Lion is a cornerstone in Vail. Located in the heart of Vail at the top of Bridge street this iconic restaurant is the symbol of après ski in our town. Of course the restaurant also serves up the kind of fare that children love, including nachos, burgers, wings, mac and cheese, chicken tenders and so much more. There is something for everyone at the Red Lion. The restaurant is crowded and there is often a wait, especially right after skiing. Call 970-476-7676 for more information or for wait times.
Los Amigos. Los Amigos is a local favorite situated right at the base of Gondola One (formerly the location of the Vista Bahn). The Mexican restaurant has the best margaritas in Vail Village and food to please everyone. Nachos, tacos, burritos, and quesadillas are but a few options. Los Amigos is very busy during après ski time because of its fantastic location. Call ahead to see if there is a wait, 970-476-5847.
Vendetta’s Italian Restaurant. Vendetta’s is deceivingly large. When you enter off Bridge street the pizza room is directly to your left and often its small space is crowded and off-putting, and heading in further Vail’s favorite local bar can be packed after a day of skiing. However, there is a full restaurant downstairs with room to breathe and plenty of food to choose from. Vendetta’s offers a great night out for families of all sizes. Call 970-476-5070 for more information or to make reservations.
The Tenth. The Tenth is one of Vail’s newest restaurants, located at the top of Gondola One. What makes The Tenth a fabulous restaurant for all is the travel experience to get there. Riding the gondola at night is pure fun with views to match. The restaurant is expensive but they do offer a children’s menu. This is the epitome of dining Vail-style, a great on-mountain dining experience. Call our Front Desk to Make these reservations directly through Vail Resorts.
Blu’s. Blu’s, at the Vail Racquet Club Mountain Resort in East Vail is a fabulous restaurant offering a unique menu which includes appetizers like tuna sashimi and toasted gorgonzola gnocchi and entrees from pizza and burgers to basil crusted salmon and a dry aged strip loin. Blu’s also offers a “Just For Kids” menu that offers penne pasta, cheesy pizza, cheese quesadilla, and turkey corn dogs. Call to make reservations or learn more 970-476-3113.
There is no shortage of dining options in Vail but it can be stressful trying to find the perfect spot to suit a variety of ages. If you are staying at the Vail racquet Club Mountain Resort you will be in a condo or townhome with a full kitchen, which adds to your options. Cooking for your family or getting take-out can make life easier. Our staff can make additional recommendations and ensure that your Vail vacation will include great dining experiences.
Contact us today for our latest lodging specials and let us help you book a vacation that will go down in you family’s history, creating a lifetime of memories.


Well, I have definitely been using the veggies from box 3, I just haven’t posted about it yet. The thing is that I was so busy enjoying the foods that I didn’t even get the pictures taken!
So, starting with the things I shared at a fourth of July party:
First up, tomato cucumber salad with basil. It was something like the ones at the following links:
This one adds avocado and cheese, which sound like fun additions, but I didn’t use red onion like she did for breath reasons
This one from PeTA is actually a lot like what I did, but I added some olive oil as well. (sidenote: who knew they had recipes??)
Next, we have grilled okra. I never thought to grill it before, but it was great! Just brush on olive oil and it was fantastic.
Serrano peppers – Most of them have been used, in various dishes that need spicing up.
Bell peppers – I have been eating them straight for lunch or as a snack with hummus.
This box has been really successful so far, I might even finish it before the next one arrives on Tuesday!
As a parting thought, here is the double zucchini muffin from the last box. I just doubled the zucchini called for (3 cups instead of 1.5) and even Designated Dishwasher liked them!


MARCH INTO MERIVALE 2017
March into Merivale, one of the most anticipated events on Sydney’s food calendar, is back for one incredible night on Wednesday 22 March at ivy. A celebration of the best of Merivale, bon vivants can sip, sample and savour an outstanding spectrum of food, cocktails and wine, as the group’s leading talent come together for a supercharged culinary extravaganza. Tickets are on sale now from www.marchintomerivale.com.au
Justin Hemmes, CEO of Merivale, said: “Since its inception nearly a decade ago, March into Merivale has offered Sydney a spectacular feast of culinary events and food experiences, evolving each year with our expanding portfolio. This year, fresh from the biggest period of growth in Merivale’s history, we want to deliver one exceptional experience that celebrates the group’s diversity and quality of offering, as well as the talent and creativity leading Merivale into our exciting future”.
March into Merivale 2017 will take over the entire ivy complex and surrounding laneways. On arrival, guests will experience Ash Street like never before as the space is transformed into a bustling Asian street food market led by the revered Dan Hong. The smells of BBQ meats and sizzling seafood will mark the start of the culinary adventure, with bao, charcoal, dim sum, wok and sushi stations serving up everything from pork belly bao to oysters with ‘jalapeño and ginger nuoc cham’ and ‘kimchi fried rice with king crab’.
Up at Palings, food lovers will enter a world of the weird and wonderful, with menus captained by Patrick Friesen and Christopher Hogarth. A whole lamb on the spit will be the hero, served alongside quesadillas, Baja fish tacos, Nachos supreme tostados and the duo’s famed burgers. Guests will then ascend to a heavenly high tea at The Den, overflowing with decadent pastries, sweets, desserts, champagne and cocktails.
In ivy’s magnificent ballroom, enthusiastic epicures will stumble upon a magical European garden, inspired by what the French call ‘trouvaille’, a lucky find. Surrounded by a lush floral canopy, guests will feast on dishes prepared by Merivale’s Events Chef John Wilson, collaborating with a host of Merivale’s finest chefs.
As the sun sets, playful party-goers can dive into the Balearic festivities at ivy pool. Inspired by his years living on the White Isle, Executive Chef Jordan Toft and his team will cook whole pork bellies over the fire, served and sliced with fennel aioli and summer fennel pollen, alongside wood-fired warm crème Catalan and patatas brava cones.
March into Merivale will also serve drinks expertly matched to the concepts of each area. Beer styles will be carefully selected to complement the menus, while classic cocktails are reimagined to reflect their respective surroundings.
Tickets to this year’s March into Merivale are $60 and include all food, plus three drink tokens to be redeemed at the various bars throughout the precinct.
March into Merivale 2017 is proudly supported by:
Major partners: Jaguar, Absolut, James Squires, Chandon, Hostplus, AMEX, Comm Bank
Brand Partners: SanPellegrino, Villa Maria, URM, Secure Parking, Coca Cola, Havericks Meats, Vics Meats
For media enquiries please contact:
Rebecca Gibbs, Publicity Consultant
Phone: 0468 916 482
Email: [email protected]
Originally a fashion house, Merivale, owned by the Hemmes family, has been established in Australia for over 60 years. The Hemmes family are developing and operating pioneers within the hospitality industry, owning a portfolio of more than 60 restaurants, bars, pubs, hotels and function spaces in Sydney. Justin Hemmes is the Chief Executive Officer of Merivale.


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Tesco Raises Annual Profit Guidance as Food Inflation Eases and Shoppers Flock to Low Price Offers
Tesco, the largest supermarket in Britain, has upgraded its annual profit forecast as food inflation subsides and consumers continue to take advantage of its affordable prices and premium “Finest” product range. The drop in British food prices in September, the first in more than two years, along with a decline in the annual rate of food price inflation for the fifth consecutive month, has contributed to a boost in consumer confidence.
With a commanding 27% share of the UK grocery market, Tesco is pleased to report that its price increases are lower than the headline rates, which in turn has driven its market share. As a result, the retailer now expects its preferred metric, 2023/24 retail adjusted operating profit, to range between £2.6 billion and £2.7 billion, surpassing its previous projection of approximately £2.5 billion.
CEO Ken Murphy expressed optimism about the future, stating, “Food inflation fell across the half and while external pressures remain, we expect that it will continue to do so in the second half of the year.”
In line with other supermarkets, Tesco has been reducing the prices of essential food items like milk, pasta, and vegetable oils in recent months. This strategy aligns with easing commodity and input costs and allows the supermarket to compete with rapidly expanding German discounters like Aldi by matching prices on key products. Additionally, the shift in consumer behavior towards entertaining at home rather than dining out has benefitted Tesco, as has the migration of shoppers from more expensive grocers to its stores.
The supermarket giant reported retail adjusted operating profit of £1.42 billion in the first half of the year, surpassing analysts’ average forecast of £1.35 billion. Furthermore, UK like-for-like sales experienced a notable increase of 8.7% during the same period.
These results demonstrate Tesco’s resilience in the face of challenging economic conditions and its ability to adapt to changing consumer trends. The supermarket continues to focus on providing affordable options to its customers while offering a premium range for those seeking a more indulgent experience.
– BBC News Style Guide
More detail via Malay Mail here… ( Image via Malay Mail )


Experts from the Eyecare Trust have warned that poor, unbalanced diets could be responsible for deterioration in the nation's eyesight.
The trust described the fall as "alarming" and said that the number of people registered blind or partially sighted in the UK had increased by more than 60 per cent in the last 20 years.
Research suggests that eating just three portions of fruit a day reduces the risk of developing age-related macular degeneration by more than a third.
"Age-related conditions such as cataracts, which affect more than 80 per cent of people aged 75 years and over, and macular degeneration can be prevented, slowed or even reversed by eating a healthy diet and living a healthy lifestyle," the Eyecare Trust said.
The organisation recommends that Britons eat the recommended five portions of fruit and vegetables a day, maintaining a low-fat diet and avoiding foods high in fat and cholesterol and eating food rich in antioxidants.
The risk of age-related eye problems can also be reduced by wearing sunglasses, stopping smoking, having regular eye examinations and reducing the amount of alcohol drunk.
"The earlier any abnormalities are detected, the better the chance of treating them successfully," the trust added.
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Why?Because some silly man named John slipped a huge ring on my left hand last Wednesday. :DThat's right: I'm getting married! *squee!*As much as I hate to admit it, I really don't want my pictures to look crappy, so I feel it is time to step up the workout routine to the next level. So far, I have been doing 30 minutes of DDR Supernova in Workout Mode three times a week. This, I feel, is not enough anymore. My short term goal is to move up to doing 30 minutes of DDR five times a week by this time in October. Beyond that, my exercise goals are as follows:1--Start switching up my routine between DDR Supernova and our new copy of DDR Extreme 2, to ensure variety and curb boredom.2--By November 18th, I intend to integrate Yourself Fitness back into the my routine twice a week.3--Starting November 30th, I plan to add some sort of weight training to my schedule. (Right now, all I can afford to use as weights are gallon water jugs and our ABC fire extinguisher. Hey, it's worked in the past. *shrug*)4--By New Year's Day, I aim to be doing five 45-minute workout sessions a week.5--By Valentine's Day, I will be doing four to five 1-hour workout sessions a week.Food wise, I've already been cutting most of the refined sugars and HFCS from my diet. (NOT EASY.) I've replaced my flavored non-dairy creamer for half-and-half and sugar-free vanilla syrup in my coffee every morning. (Fewer calories that way.) I am trying to up my water intake from five 8-ounce servings a day to eight, but it is really tough not to get bored with it. I have also increased my vegetable intake from three servings a day to six. J and I have been adding vegetables in the usual places, such as pasta sauces, soups, and the like, but also in some unusual places too, like breads and even in some of the low-carb cookies I've made recently. (Also, steamed cauliflower pureed and added to mashed potatoes with some cheese really doesn't taste all that bad.) Fruits, however, are still an issue. Honestly, it is a texture thing. I have always preferred getting my fruit intake from juice rather than eating fresh. But I'm working on it. I think I'll start slowly by adding half a banana to my cereal or smoothie in the morning. Blueberries are my thing right now, so those always go in, but I need to branch out more.Now I'm rambling, so I think that means it's time to stop typing. Later days.
congrats on the engagement!! :DAnd that sounds like a great plan. Also, I don't think there is anything wrong with getting your fruit from juices, as long as it is real fruit juice and not concentrate.
No concentrates for me! I'm a 100% juice kind of girl. Straight from the farm, if I can swing it. ;)
First off, congrats on the engagement! Yay, exciting!For the water, to make it more interesting, you can either add Crystal Light (or the grocery store equivalent) to make it taste good or you can drink it out of a water bottle. I've found that I drink TONS more water if it's from my Nalgene or Camelbak bottles.Also, if you can get ahold of some Weight Watchers recipes, they actually taste amazingly good, and they work wonders. My mom loves it, and my best friend is doing it too. I've eaten tons of recipes of my moms, and I can't tell the difference! But the basic principle is cut down on the carbs, eat more protein, since it fills you up, and don't go too low on the calories.Oh, and with the fruits, go for smoothies. As long as you get them, it doesn't matter how! Smoothies are way better, anyways. Try banana strawberry, heavy on the strawberry. Or banana blueberry. Yummy!
As long as you get them, it doesn't matter how!I like your style. ;) I have a very European approach to food: If it doesn't taste good, I'm sure has hell not going to eat it. Oh, and I'm a firm believer that broccoli is nothing more than a conveyor for cheese. :P
It's a very good style! I didn't know that the "only good tasting food" was European. I guess I'm European.Broccoli is a very good conveyor for ranch dressing, too. And surprisingly some of the low or no fat ones taste good. Occasionally it tastes good plain, but normally...definitely a conveyor for other things!
Oh, I wasn't trying to imply that other cultures and continents don't have good-tasting food! Sorry if that's how it came across.I stole that bit from a comic from the late 1990's. . .damned if I can remember who she is now, though. :P Basically, its "insert any other flavorful food nation HERE" type of joke. It is in response to all those American food gurus from the 1980's who kept saying things like, "No, of course you can't put cheese on your broccoli/asparagus/salad! That defeats the whole purpose!" It is hard to pin down where the "you can't eat anything tasty and still lose weight" philosophy came from, but most folks agree that it is a very American idea. Yeah, sorry, if it doesn't taste good, not eating it. Even if it means I'll be 250+ pounds FOREVER. Not gonna happen. :P
I didn't think you meant that at all...I missed a couple of words when I typed that out. What I meant was "I didn't know that Europeans only ate good tasting food." It was something to that effect. My brain is currently scrambled, like very scrambled eggs. My daughter was up all night sick, and I was trying to study for two tests today at the same time. Result? No sleep for me, not much studying done.I agree that the whole idea of good food= being fat being American. It really is. Just look at Europe...no where near as fat as America. And oh boy is their food good. Especially Germany. I was in heaven the three weeks I was there.P.S. I'm watching House, and there was a very creepy stalker-psycho shot of him. ::shivers::
congrats! woo!i'm trying to do 30 minutes of DDR every day! it's hard. it was 10 pm before i got in 20, and i felt like that was enough for now. i have...DDR Max and Max 2, and i like to do 15 minutes on one and 15 on the other. i REALLY want a copy of Yourself! Fitness, but i can't find one in stores! ugh.it is NOT easy to cut sugar! ugh, it sucks. i'm doing that right now. it gets better after the first week. also, unless you need the caffeine, switch your coffee to decaf. caffeine leeches all the water out of you, it's awful. AND! i've found nonfat half-and-half. i don't know how they make it, but oh god, yum.for your water, drink some decaf tea instead, or drink through a funny straw. i drink tons now :Di am opposite you on the veggies and fruit. i hate veggies. love cauliflower, broccoli, peas...that's about it. for fruits, smoothies are definitely the way to go. i wouldn't drink too much juice...i had a superfood today(if you haven't had one, omg yum), and it had 25g of sugar in it.i just got a blender and i am wearing it out. banana and strawberry with vanilla yogurt is SO GOOD. i blend strawberries, bananas, oranges(though i dunno about that with you if texture's a problem, the fiber doesn't blend all that great), apples, blueberries, raspberries...hopefully, i can do mango one day. yum. and i make like...24 oz and sip on it all morning. especially good for you if you add a fiber or protein powder.
As to the sugar, we had been on a low-carb diet earlier in the year, but it was causing us acid reflux issues so we stopped doing it hard-core. However, a lot of the habits stayed with us. Sugar substitute in our coffee. Low carb pasta from Dreamfields. (Strangely, we like it better than traditional pasta. *shrugs*) Lots of fiber. Drinking lots of liquids.Now if we could just get the kitchen table cleared off and start eating a proper sit-down once a day. . .I found that we ate better and slower when we weren't in front of the TV.
i hate sugar substitute -.- i just use soy or go without it. for pasta, i go for whole-wheat and avoid bagels at work.totally feeling you on the sit-down meal. cuz my boyfriend and i eat in front of the tv and i look over 10 minutes into dinner and it's like DAMN! already finished.
i wasn't logged in when i did this one O.o weird. you can delete these XD
P.S.--You might want to try Overstock.com to see if they have any copies of Yourself Fitness left. That's where John got ours.
oh, i know they have it...i've seen it on Target.com too, and Walmart...i just don't wanna pay $30+ for it just yet.
*lol* That's funny!Lucky for us, everyone knows we've been working out more since about April, so ramping up my workout isn't totally unexpected. And yeah, while I was saying I didn't care about losing weight, I am. Not a whole lot, as I am more concerned about my arms and legs looking good, but you have to work on the whole package, you know?


Organics Recycling for Sydney Dairy Goats
Service description: We operate a dairy goat farm in sydney. We require food scraps; vegetable, fruit and wheat based as feed for the animals.
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- Food Scraps
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Author(s): Angela Adams Nutritional Sciences Haley Tullos Nutritional Sciences
Advisor(s): Lyn Dart Nutritional Sciences Rebecca Dority Nutritional Sciences Anne VanBeber Nutritional Sciences
Location: Session: 1; 2nd Floor; Table Number: 1
Background: Nutrition plays a vital role in disease prevention and health promotion; however, few health professions curriculums provide adequate nutrition education. The Culinary Medicine program (CM) was developed at Tulane University Goldring Center for Culinary Medicine in 2012 to train health professions students about nutrition and healthy eating practices. Students also participate in a 10-year longitudinal study (Cooking for Health Optimization with Patients, CHOP) to assess learning outcomes.
Objective: Assess outcomes of a CM course for improving nutrition and dietary competencies of health professions students.
Design: Cohort of 77 medical and 13 physician assistant students (57/female; 33/male) from University of North Texas Health Science Center (UNTHSC) and Texas College of Osteopathic Medicine (TCOM).
Methods: The CM curriculum was first offered in Fort Worth, TX in 2014 and taught by faculty from UNTHSC, TCOM, Texas Christian University (TCU) and Moncrief Cancer Institute. During 2016-2018, students participating in the CM course were assessed using the 4-part CHOP survey including demographics, attitudes, dietary habits, and degree of proficiency in competencies related to nutrition/dietary knowledge and application. Study procedures were approved by TCU IRB, and informed consent was obtained. Data were analyzed to meet study objectives (SPSS, p<0.05).
Results: Results showed that students who participated in the CM course reported greater proficiency in their ability to inform patients about nutrition/dietary competencies: (1) health effects of the Mediterranean, Dash, and low fat diets; (2) weight loss strategies, portion control, food label facts and serving sizes; (3) dietary practices for type 2 diabetes, celiac disease, and food allergies; (4) role of dietary cholesterol/saturated fats in blood lipids; (5) recognizing warning signs/symptoms for eating disorders; and (6) role of fiber and omega-3 fatty acids in disease prevention and heart health (p<0.05).
Conclusion: Study results underline the value of dietetics educators providing innovative learning opportunities that integrate nutrition into training for health professions students.
Author(s): Stephanie Cowart Nutritional Sciences Rachel Seguin Nutritional Sciences
Advisor(s): Anne VanBeber Nutritional Sciences Lyn Dart Nutritional Sciences
Location: Session: 1; 2nd Floor; Table Number: 3
DETERMINING LEVEL OF ADHERANCE TO THE MEDITERRANEAN DIET BY INDIVIDUALS LIVING IN THE UNITED STATES
S. Cowart,1 R. Seguin,1 A. VanBeber PhD, RD, LD, FAND1; L. Dart, PhD, RD, LD1;
1Texas Christian University
Learning Outcome: To determine how closely components of the Mediterranean Diet are followed by individuals living in the United States.
Learning Needs Codes:
Primary: 3020 Assessment of Target Groups
Secondary: 4040 Disease Prevention
Background: Research indicates those who follow a diet and lifestyle resembling the Mediterranean Diet have lower chronic disease risk.
Objectives: The objectives of this study were to determine how closely the Mediterranean Diet was followed by individuals living in the United States and to analyze correlations between dietary patterns and chronic disease risk.
Design: This un-blinded, randomized trial was approved by Texas Christian University IRB. Participants were recruited via social media, email/text messaging, and in-person communication. Following informed consent, participants completed an online questionnaire through Survey Monkey™. Analyses assessed consumption of fruits, vegetables, whole grains, dairy, legumes, animal protein, nuts, water, and red wine compared to Mediterranean Diet Score recommendations.
Methods: Data were analyzed using SPSS (p<0.05) and (p<0.01), and frequency distributions and correlations were analyzed for trends in adherence to Mediterranean Diet and USDA dietary recommendations.
Results: Participants included 258 females and males (86% and 14%, respectively). Sixty-nine percent identified as Caucasian, 21% Hispanic, 10% other ethnicity, and 13% reported chronic disease diagnosis. High school diploma was the highest education earned by 13% of participants; 28% obtained some college, and 59% received a bachelor’s degree or higher. Forty-six percent were married; 41% were single. A strong inverse relationship existed between age and physical activity, with participants ages 18-34 years reporting greater physical activity compared to participants >35 years old (r=-.131; p=0.05). With participants who performed >30-60 minutes physical activity/day, a positive relationship existed with greater consumption of vegetables and fruits (r=.200; p=0.05). Results also indicated only 36% of participants consumed the Mediterranean Diet Score recommendations for >2-3 cups vegetables/day, and only 22% consumed the recommended >2 cups fruit/day.
Conclusions: To lower chronic disease risk in the United States, nutrition education efforts should focus on importance of increasing fruit and vegetable consumption and greater adherence to Mediterranean Diet principles.
Funding Source: N/A
Word Count: 296
Key Contact: Anne VanBeber RD, LD, PhD, FAND, email@example.com
Learning Outcome: Provide education about the knowledge, behaviors and attitudes individuals have towards dietary fatty acids.
Background: Research has shown a strong relationship between dietary fatty acids (FAs) and their impact on blood cholesterol. Few studies have examined knowledge, behaviors and attitudes (KBA) towards dietary FAs impact on blood lipid levels.
Objective: To determine: 1) KBA of FAs using the modified General Nutrition Knowledge Questionnaire (GNKQ); and 2) correlations between anthropometric data, GNKQ responses and blood lipid levels.
Design: This study utilized a cross-sectional research design.
Methods: Upon IRB approval, 104 women ages 18-40yr consented and completed the modified GNKQ via Qualtrics®. The GNKQ consisted of 42 questions and took approximately 15min to complete. Additionally, a subset of nine women also were instructed to fast for 12-15hrs prior to testing at the Obesity Prevention Laboratory at TCU. Height (cm), weight (kg), BMI (kg/m2), waist-to-hip ratio were recorded. Next, a fasting blood sample (5mL) was obtained. The blood samples were sent to AnyLabTestNow® (Fort Worth, Texas) for a lipid panel. Results were analyzed via IBM SPSS® (Statistics Version 25.0. Armonk, NY). Significance was set at p<0.05.
Results: More than 80% of participants were aware of saturated, monounsaturated, and polyunsaturated FAs, but only 33.3% were able to identify their proper food sources. Of the survey responses, approximately 1.9% demonstrated poor knowledge (answered 0-11 questions correctly), 54.3% moderate knowledge (12-23 questions correctly), and 43.8% strong knowledge (24-34 questions correctly). 100% of lipid panel participants had normal total cholesterol and HDL levels. Risk ratio (LDL/HDL) and weight showed a strong positive correlation (p=0.004, r=0.846**).
Conclusion: Despite self-reported awareness, participants lack knowledge of dietary FAs. The subset results showed strong correlation between risk ratio and weight representing the relationship between weight and lipid levels. Overall, more research should ensue with a larger sample.
Author(s): Lexi Endicott Nutritional Sciences
Advisor(s): Jada Stevenson Nutritional Sciences Lyn Dart Nutritional Sciences Gina Hill Nutritional Sciences
Location: Session: 1; 2nd Floor; Table Number: 4
Background: Over 42 million Americans face food insecurity (FI). Simultaneously, approximately 40% of food produced in the U.S. is wasted. Where FI and food waste (FW) coexist, it is necessary to develop and implement programs to decrease the negative consequences caused by these issues.
Objective: The objective of this study was to create a standardized model for implementing a student-led food recovery program (FRP) for other universities to access and utilize. The secondary objective was to measure the effectiveness of the FRP at TCU.
Researchers hypothesized that by incorporating the FRP into the dietetics program, the FRP would achieve program sustainability and enhance dietetic students’ knowledge of FI and FW.
Design: This study utilized a mixed methods study design.
Methods: Over three academic semesters, researchers observed the overall operations of the FRP at TCU. Researchers collected quantitative data on food types (i.e. vegetables, grains, proteins, mixed), quantities (pounds), and raw food costs ($). Researchers conducted semi-structured interviews with nutrition and dietetics students, foodservice personnel, and faculty and analyzed interview transcriptions for prevalent theme codes. A codebook was created based on frequently identified phrases, and themes were extracted. Participants provided written consent. This project received IRB approval.
Results: Over 12,700 pounds of food were recovered during the study period. By weight, protein-containing foods were the most recovered type of food (~5700 lbs.), followed by grains (~2900 lbs.), vegetables (~2100 lbs.), and mixed foods (~2000 lbs.). Five major themes were extracted from interviews; all respondents identified the FRP as a meaningful and practical program.
Conclusions: FRP offers a sustainable solution for benefitting the environment, combating FI, and providing dietetics students with experience working with FI and FW. Efforts should be made to incorporate a FRP at the university level, and a dietetics program may offer an effective means to achieve this integration.
Author(s): Jade Frederickson Nutritional Sciences Ginny Ho Nutritional Sciences
Advisor(s): Lyn Dart Nutritional Sciences Brooke Helms Interdisciplinary Jada Stevenson Nutritional Sciences Anne VanBeber Nutritional Sciences
Location: Session: 2; Basement; Table Number: 1
Background: Athletes increasingly skip meals because they lack time or knowledge to prepare their own meals; mobile applications have been proposed as a potential solution to this problem. Adherence to mobile app tracking may vary, but self-motivation and nutrition knowledge has been shown to increase chances of behavior change while using an app.
Objective: Determine if female college athletes’ nutrition/fueling behaviors changed over four weeks by utilizing a mobile application for tracking fueling practices.
Design: Pilot study with cohort of 17 female TCU NCAA Beach Volleyball athletes.
Methods: Pre and post-study questionnaires examined attitudes toward mobile applications, dietary behaviors, and frequency of fueling habits. Athletes also attended a pre-study training session about utilizing the Eat2Win app. Data analyses included recorded frequency of application usage and logged meals per/day plus impact on dietary behaviors/fueling habits. Study procedures were approved by TCU IRB. Participant informed consent was obtained. Data were analyzed to meet study objectives (SPSS, p<0.05).
Results: Most athletes (82%) disliked using the Eat2Win app, where app usage decreased from 88% in week one to 18% app usage at the completion of the study. Reasons for the pronounced decrease in usage included frequent app crashes, too time consuming, and limited phone storage space. Additionally, results did not show improvement in athletes’ eating habits with app usage. Although pre-study results showed 42% of athletes did not consistently eat breakfast and/or eat/drink something every 3-4 hours, those athletes who reported greater frequency of eating breakfast and/or every 3-4 hours or refueling one hour after practice, maintained consistent positive eating behaviors throughout the study. These same athletes also reported greater energy levels overall (r=.671; p=0.01).
Conclusions: Study results emphasize the importance of implementing user-friendly mobile apps for athletes that are time-use efficient and offers calorie-counting and picture logging functions to promote change in dietary and refueling practices.
Author(s): Ali Kiefer Nutritional Sciences Macy Essman Nutritional Sciences Chris Villalpando Nutritional Sciences
Advisor(s): Gina Hill Nutritional Sciences
Location: Session: 1; 2nd Floor; Table Number: 2
Background: More than 66% of American adults are overweight or obese. Sugar sweetened beverages (SSB) are a primary source of added calories and may promote weight gain.
Methods: This study was approved by the Institutional Review Board. A random sample of college students provided informed consent before completing an electronic survey that included questions to determine participants’ demographics, self-reported height, weight, physical activity level, total beverage intake, health perceptions, and factors affecting beverage choices. Beverage kcals and intake were determined using the validated BEVQ15 Beverage Questionnaire.
Results: Participants (N=103) were 19.6+/-1.9 years of age with a healthy mean BMI of 23.3+/-3.7. Almost 70% (n=48) had a healthy BMI, ~25% (n=17) were overweight, 6% (n=4) were obese, ~81% (n=83) reported that they were lightly to very active, and 5% (n=5) reported that they were sedentary. Average beverage kcals/day (BKD) was 180.8+/-156.2 and ranged from 0-795 BKD. Among participants (n=75) that completed the BevQ15, 33% (n=26) consumed <100 BKD, 47% (n=35) consumed 100-<300 BKD, and 19% (n=14) consumed > 300 BKD. Normal BMI participants consumed 191 BKD, overweight participants consumed 204 BKD and obese participants consumed 69 beverage BKD. There was no significant correlation between BMI and BKD. Three primary factors which contributed to beverage choices were taste, quenching thirst, and health reported by 54% (n=55), 46% (n=47) and 44% (n=45), respectively. The factors health and calorie content were correlated (r=.23, p<0.05).
Conclusion: Participants had an average healthy BMI and were active. No significant correlations were detected between BMI and BKD. Obese participants consumed fewer BKD than healthy and overweight participants. This lower BKD contribution may be a method used to lose weight. Although calorie content was less frequently cited as a primary factor of beverage choices, participants that identified health as a determining factor were more likely to consider calorie content.
Background: Americans’ choice in caffeinated beverages, consumption amounts, and frequency of consumption varies depending on factors like age, demographics, education level, and social status. Caffeine has shown to increase energy, alertness, attentiveness, and sociability. Research shows that the amount of caffeine consumed by adolescents has increased 70% in the past 30 years.
Objective: The objective of this study was to determine the relationship between the onset of coffee consumption, amount of current coffee consumption, and personal well-being. It was hypothesized that an earlier onset of coffee consumption would have a positive correlation to increased coffee consumption and a negative effect on personal well-being later in life.
Methods/Design: An online survey was administered to college students, age 18-24. Participants were recruited via social media. The survey assessed participants’ history of coffee consumption, current coffee consumption, and perception of impact on appetite, mental status, mood, sleep patterns, and overall health. Data was entered into SPSS after survey responses were collected.
Results: Upon surveying participants (N=95), there were strong positive correlations (p<0.01) between the onset of coffee consumption, amount consumed at onset, and current consumption level. Notably, onset of coffee consumption was likely to occur during significant academic years, such as the first year of college (15.8%, n=15) and first year of high school (13.7%, n=13). Approximately 67% (n=64) reported consuming 1-2 cups/day at onset of consumption. Additionally, 52.6% (n=50) report that coffee consumption benefits their overall mood, while 41.1% (n=39) claim it has no effect on overall health and well-being.
Conclusions: The onset of coffee consumption is commonly seen in times of change, such as significant academic years. Consequently, participants also agreed that caffeine consumption benefits their mood above other qualities surveyed. Further research relating to other types of caffeinated beverages and foods would provide more conclusive results about onset and wellbeing.
Background: Diabetes Mellitus is a chronic condition that affects the body’s ability to use energy in food. Diabetes impacts more than 170 million people worldwide. Previous research suggests that people with diabetes report feeling stigmatized and that there is a lack of understanding by the public.
Objective: The objective of this study was to determine the level of diabetes knowledge among college students and their perception of people with diabetes. It was hypothesized that there is a lack of diabetes education among this group and that they would have an overall negative perception of people with diabetes.
Methods: An online survey was developed which assessed participants’ knowledge of Type 1 and Type 2 Diabetes and stigmas associated with the condition. Participants were recruited via email and social media. Data was analyzed using SPSS.
Results: Upon surveying participants (N=126), the majority reported knowing someone with Type 1 (63%; n=78) and/or Type 2 Diabetes (53%; n=67). Knowledge of someone with diabetes was strongly correlated with overall diabetes knowledge (p≤0.01). Approximately 63% (n=78) of respondents believe there is a stigma associated with diabetes. Reasons for the stigma include lack of diabetes education (63%; n=78) and negative portrayal of diabetes in the media (52%; n=65). There was a strong correlation (p≤0.01) between diabetes knowledge and whether or not respondents had a negative perception of people with diabetes.
Conclusions: Though the respondents reported that a stigma exists, a low percentage of respondents reported having negative perceptions of people with diabetes. This finding may be attributed to the large number of participants who knew people with diabetes, number of participants in health related majors, or those who had taken a college-level nutrition course. Future research could mitigate these variables by excluding participants in health-related majors or those who have had extensive education on the subject.
Background: Much of the research associated with eating patterns of adolescents or young adults has been related to genetics, weight gain associated with parental influence of food selection, and children’s food choices relative to their parent’s desires. There is little research conducted on children’s perceptions of their parent’s food choices and how those beliefs correlate to their own dietary choices later in life.
Objective: The objective of this study was to determine whether parents’ perceptions of food had an effect on their children’s eating behaviors later in life. The hypothesis was that the food-related behaviors and beliefs of the parents strongly influence the child’s future dietary choices and lifelong relationship with food.
Methods: An online survey was developed that consisted of questions regarding student’s perceptions of their parents’ dietary choices and their own current dietary choices and beliefs. Researchers recruited participants via email and social media. Data was analyzed using SPSS.
Results: Among survey participants (N=158) there was a significant correlation (p<0.01) between the parent’s past eating behaviors and child’s current eating behaviors for several dietary patterns, including vegan, low carbohydrate, calorie counting and gluten free. Approximately 42% (n=66) of respondents reported that they were made aware of their weight at a young age. There was a strong correlation (p<0.01) between parents discussing weight and discouraging attempts to try new foods.
Conclusions: There was a significant correlation between the way that children view diet and nutrition and how their parents view diet and nutrition, as perceived by the children. Parents’ specific eating behaviors and discussions about weight also correlate with their children’s current eating behaviors and awareness of weight, although they may not currently live together. For more conclusive results, future research on the subject should also include data regarding parents’ perspective of their own food choices and beliefs.
Author(s): Nicholle Benedict Nutritional Sciences Chandler Bourff Nutritional Sciences Maria Martinez Nutritional Sciences
Advisor(s): Anne VanBeber Nutritional Sciences Lyn Dart Nutritional Sciences
Background: To replace milk fats and eggs commonly found in ice cream, vegan varieties substitute with vegetable fats and/or pureed fruits. Vegan ingredient substitutions for ice cream must contain similar structural components to milk fat to preserve the expected texture/mouthfeel of the product. The purposes of this study were 1) to measure university students’ preferences and sensory ratings of vegan ice cream substitutions and 2) to identify which ingredients act as the best replacements.
Methods: 54 students enrolled in one of two TCU Nutritional Sciences (NTDT) courses participated in this single-blind, cross-sectional study. Subjects completed sensory evaluation of three homemade vegan ice creams containing different structural/flavor components. Sample A included coffee, cashews, and coconut cream; B used coconut cream and dates, and C contained coconut milk. Evaluations took place on two separate occasions in the NTDT Laboratory Kitchens. Flavor, sweetness, texture, mouthfeel, eye appeal, color, and overall rating of vegan ingredient substitutions for ice cream recipes were assessed. Sensory criteria responses were analyzed using SPSS XIX. Frequency distributions, ANOVAs, correlations, and descriptive statistics were determined to meet study objectives (p≤0.05). Protocol was approved by the TCU IRB.
Results: 53% of participants preferred the flavor of sample A, 42% of participants reported that sample B was the preferred flavor, and sample C received the lowest overall acceptability rating, with 73% of the participants disliking the flavor. More than 50% of participants stated sample A was most similar to traditionally-prepared non-vegan ice cream, and 78% of participants stated that they would consume these ice creams outside of the study.
Conclusions: Acceptable vegan ice cream fat substitutes are available. Cashew, coconut cream, dates, and coffee contributed to the rich flavors, creamy textures, and overall desirable sensory qualities in samples A and B. Coconut milk, utilized in sample C, contributed to an undesirable and unacceptable crystallized texture.
Background: Research indicates individuals who follow plant-based diets make healthier food choices and have less chronic disease than those consuming the Standard American Diet. It is hypothesized that Texas Christian University (TCU) students have limited knowledge and/or exposure to vegan/plant-based lifestyles and diets. The purpose of this study was to determine whether knowledge level and attitudes/beliefs of vegan/plant-based diets/lifestyle changed with exposure and newly-gained knowledge in a semester-long three-hour course.
Methods: Subjects included 23 junior/senior multidisciplinary TCU students (56%/female; 44%/male) enrolled in a course about plant-based diets and lifestyles. Students completed a pre-assessment questionnaire on the first day of class before exposure to any content regarding vegan/plant-based diets and lifestyles. Students completed a post-assessment questionnaire at semester end to ascertain if changes in attitudes/knowledge/beliefs regarding vegan/plant-based diets and lifestyles changed over time with exposure and newly-gained subject knowledge in the course. Data was analyzed using SPSS (p<0.05).
Results: Prior to starting the course, 13% of students reported they were vegetarians, and 83% typically consumed animal protein in their diets (p=0.01); more students in health-related disciplines noted having friends/family members who followed vegan diets (p=0.01). Pre-assessment results showed that female students were more knowledgeable than male students about plant-based diets/veganism (p=0.01); whereas, post-assessment knowledge scores showed no differences among gender. Overall, post-assessment scores improved for all students in the following categories: reasons why people choose veganism, acceptable foods for vegans, nutrients at risk for vegans, availability of vegan ready-to-eat foods/grocery store and restaurant meals, and risk for chronic disease of vegans vs. people who consume animal products (p=0.01).
Conclusions: Students majoring in the sciences and nursing/health sciences possessed greater knowledge about vegan/plant-based diets/lifestyles than their counterparts majoring in other subjects. Although level of prior knowledge varied among all students, exposure to the topic through a vegan/plant-based studies course increased knowledge of participants.
Peanut butter is an all-American staple in nine out of 10 households. It’s estimated that each U.S. youth consumes an average of 1,500 peanut butter sandwiches by the time he/she graduates from high school. Although, the popularity of peanut butter alternatives such as tree nuts/seed butters has grown in recent years due to their rich source of nutrients, peanut butter continues to be the “nut butter” of choice for most people. This may be due to lack of knowledge about the health benefits of different nut/seed butters and/or lack of exposure to these products.
The purpose of this study was to examine if taste-testing and increased awareness about the health benefits of tree nut/seed butters would influence their consumption among university students. 52 students enrolled in a multi-disciplinary introductory nutrition course participated in this single-blind, cross-sectional study. Participants completed a pre-study questionnaire identifying key nutritional benefits of peanut and alternative tree nuts/seeds butters and typical consumption of each. Following education about the nutrient content of peanuts compared to cashews, almonds, and sunflower seeds, participants taste-tested and evaluated a sample butter of each and completed a post-study questionnaire. Study procedures were approved by university IRB, and participants responses and sensory rankings were analyzed to meet study objectives (SPSS; p<0.05).
Significant improvement in pre and post-study knowledge of nutrient content in nut/seed butters was noted (p=0.01). Sensory evaluation showed that preferences for peanut butter were highest among participants, followed by almond butter and cashew butter. Sunflower seed butter was least preferred (p=0.01). Taste, color, and texture/mouthfeel sensory rankings correlated with overall acceptability for each sample (p=0.05). Following sensory evaluation, preferences for consuming almond butter increased by 38% compared to pre-tasting responses (p=0.01).
Education and sensory evaluation are both important strategies for enhancing awareness of health benefits and acceptability of peanut butter alternatives.
Background: Among the many benefits associated with the consumption of probiotics, modulation of the immune system has recently received the most attention. Previously, researchers and scientists thought that the use of probiotics only improved the gastrointestinal tract, thereby aiding digestion. However, there is now evidence to support that intake of probiotics is effective in the prevention and/or management of many gastrointestinal diseases plus modulating immune functions in a person with normal immunological status and microbiota.
Methods: An online survey regarding knowledge of foods containing probiotics, consumption of these foods, frequency of probiotic supplementation, and recent illness was developed to determine the relationship between probiotic intake and immune health among college students. Researchers recruited Texas Christian University students through e-mail and social media. Once the target number of participants (>150) responded to the survey, data was analyzed using SPSS.
Results: Upon surveying participants (N=157), 58% (n=91) of respondents reported that they did not take a probiotic supplement, while 19.8% (n=31) reported taking a supplement every day or ≥3-4 times/week. There was a strong correlation between those who reported frequent probiotic supplementation and lower incidence of strep throat (p<0.01), lower incidence of nausea and vomiting (p<0.01), and lower incidence of constipation (p<0.05). There was also a correlation between the consumption of certain foods containing probiotics, yogurt specifically, and illness frequency, notably, lower incidence of fever (p<0.01) and cold (p<0.05).
Conclusions: There is a significant correlation between the consumption of probiotic supplements and positive effects with certain illnesses, but some foods containing probiotics show opposite or negligible results. For more conclusive results, further research should be conducted with controlled variables to determine the relationship between illness and intake of probiotic supplements versus probiotic-containing foods.
Background: Research indicates Millennials are more concerned about having healthy eating habits than following fad diets, and they exercise more than their Baby Boomer counterparts. The purposes of this study were 1) to determine reasons university students follow fad diets, and 2) to determine other methods students utilize for weight management.
Methods: In this un-blinded, randomized trial approved by TCU IRB, participants completed an online research questionnaire after providing informed consent. Population included 236 TCU male and female students, 18-22 years old. Analyses assessed students’ history of fad dieting and outcomes, perceived health status based on body weight and image, eating and exercise habits, and incidence of lifestyle practices such as smoking and alcohol use. Data was analyzed using SPSS (p<0.05). Frequency distributions and correlations were analyzed for trends in health maintenance behaviors.
Results: Participants self-identified as 76% females, 85% white, 6% Hispanic, and 4% other ethnicity. Only 32% of participants had followed a fad diet (p=0.01). Participants who followed fad diets included 30% Paleolithic®, 23% Gluten-Free®, 20% Weight Watchers®, and 14% Atkins®. Of those who followed the respective diets, 58% did not achieve desired results and reported feeling tired, had no change in health status, experienced temporary weight loss, and always felt hungry, and 56% of participants answered “no” when asked if fad diets work. Of those who followed a fad diet, 40% would not follow one again. Results also show a strong relationship between females and healthy eating habits, pressure to be a certain weight, and perceiving themselves to be a normal weight (p=0.01). Finally, weight loss behavior results show that 97% of participants exercise, while only 57% consciously eat less, and 55% count calories (p=0.01).
Conclusions: University students who followed fad diets experienced temporary or adverse results. Exercise was preferred rather than dieting to maintain weight.
Background: Up to 40% of food produced in America is wasted each year. Meanwhile over 42 million Americans are food insecure. The purposes of this study were to 1) identify contributing factors to local restaurant food waste, 2) describe barriers to restaurant food donations, and 3) describe barriers to donation acceptance by shelter employees.
Methods: Two electronic surveys were distributed to either local restaurant managers/owners or to employees involved in food donation acceptance in local shelters/kitchens following phone calls and/or personal visits by researchers to facilities. Data were coded into and analyzed using SPSS.
Results: There was a 17% (N=12/72) and 100% (N=14/14) response rate for restaurants and shelters requested to participate, respectively. While only 16% (N=2) of restaurant survey respondents (RSR) were concerned about food waste in their establishments, all RSR (N=12) agreed that reducing food waste in their facilities was important. Over 83% (N=10) reported having successful food waste prevention measures in their restaurants. There was a positive correlation with report of presence of prevention measures and knowledge of the Good Samaritan Act (r=.67, p<0.05). Approximately 42% (N=5) of RSR reported they would be interested in connecting with local shelters to donate food and also agreed that liability is a barrier to safe food donations. Among shelter respondents, 81% (N=9) agreed that their facilities would benefit from excess restaurant food donations.
Conclusion: Although all RSR agreed that food waste prevention measures were important, the majority were not concerned about food waste in their facilities. Due to the overall poor response rates among restaurant owners/managers, the RSR in this survey may represent a segment that were more interested in food waste and more likely to respond to the survey. The majority of respondents of both surveys agreed that partnering with restaurants and shelters for safe excess food donation was desirable.
Word count: 297
Funding Source: None
Background: There have been many food waste studies done in elementary schools around the country. Several studies have determined that main entrées contribute significantly to plate waste in elementary school food programs, but studies relating the use of condiments and their influence on food waste need further exploration.
Objectives: Determine the correlation between the addition of condiments and the amount of plate waste from a chicken entrée.
Methods: In Phase I, data was collected in an elementary afterschool meal program. Researchers evaluated plate waste for the chicken entrée once a week for a total of four weeks. Chicken entrée plate waste was evaluated by weight and visual assessment. The waste weight was compared to the weight of one serving of the chicken entrée. A photograph of the total plate waste was taken each week for visual comparison. Researchers compared the total number of servings prepared to the number of servings leftover. In Phase II of the study a condiment (ketchup) was added to the menu when the chicken entrée was served. A marketing campaign was implemented with flyers to advertise the addition of the condiment. For the remaining four weeks, plate waste was documented using the same methods utilized during Phase I.
Results: In Phase I, an average of 26.7% of chicken entrées was wasted. In Phase II, an average of 20.8% of chicken entrées was wasted. No statistically significant difference was found in the percentage of food leftover between Phase I and Phase II (p<0.06). After adjusting for differences in initial portion size, there was still no statistically significant difference in weight of entrée left over (p<0.3).
Conclusion: Though there was no significant difference, the amount of waste is large enough to draw attention to the problem of waste in school foodservice. More research is necessary to determine what factors are leading to food waste.


Looking for Malmös best vegan food?
You have come to the right place! Opening winter 22/23, Manto is your new favourite vegan Asian fusion restaurant. With long experience of the plant based kitchen and a passion for flavors, Manto's goal is to become the best vegan restaurant in Malmö. Looking forward to seeing you soon!
Our webpage is a work in progress, so there is not much to see right now. Follow us on instagram to stay tuned!
For questions or collabs: firstname.lastname@example.org
(or DM us on instagram!)


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– Today, the City of Petersburg Farmer’s Market in partnership with Petersburg’s Department of Social Services (DSS) announced the acceptance of electronic benefit transfer, or EBT, cards for the Supplemental Nutritional Assistance Program (SNAP). Jarratt’s Produce is the official vendor accepting SNAP cards.
“Food insecurity is an issue in our City, and it is wonderful that our customers receiving SNAP have healthy and affordable options through our local Farmer’s Market”, commented Kim Willis Miles, Petersburg Director of the Department of Social Services. “We are promoting the Farmer’s Market to our clients, and will continue to partner with our local partners to increase awareness of healthy eating choices through educational information and presentations.
The Petersburg Farmer’s Market aims to get fresh, local foods and to support local growers. EBT card users are able to swipe the card for their requested amount and will receive one-dollar wooden tokens. These tokens act like cast in the market for eligible products. Unused tokens can be used at another time in the market. The summer hours for the market are each Saturday from 7 a.m. to Noon on Joseph Jenkins Roberts Street under the Martin Luther King Bridge.
“By increasing our residents buying power, the goal is to help combat food insecurity throughout the area”, said Rolen Moyer, Petersburg Farmer’s Market Manager.
DSS is also partnering with the Virginia Cooperative Extension to promote healthy living in the lobby of DSS on Farmer’s Street in Petersburg, including hosting food demonstrations. They will also be on site on various Saturdays at the Farmer’s Market with a booth to inform patrons about healthy living and shopping.
For additional information on the Farmer’s Market, please call (804) 733-2352.


Test Kitchen by Chef Omar Rodriguez
We are a small restaurant that focus on seasonal menus, high quality and creativity. The service is casual, smart and fun.
Our cuisine is contemporary, modern and we draw inspiration from all corners of the globe. it’s an open kitchen with adjacent chefs table, where the guest and chef interact to create a unique dining experience. The dining room is sleek yet comforting and near enough to feel the heat of the kitchen.
Cooking has been an integral part of Chef Omar's life. When kids his age were watching cartoons, he developed a peculiar interest in watching cooking shows. When he grew up in San Francisco, he spent his summer working at Peruvian restaurants such as Frescas and Limon.
After finishing college, Omar attended the prestigious Culinary Institute of America in New York which gave a kickstart to his career. He would go on to cook and stage at some of the best kitchens in New York City such as Alain Ducasse at Essex House, Eleven Madison, Momofuku and BLT before devoting his talents to Peruvian cuisine.
Combining all of his global culinary experience and knowledge, Omar ventured into Dubai by setting up Mayta Restaurant & Pico Bar in DIFC to present the 'Food You Love To Eat'! Omar now heads SLAB test kitchen and other casual as well as high-end projects.
The Food You Love To EAT
SLAB strips away all formalities from fine dining and focuses on quality of food, warm service, and relaxed casual ambience. It is design to be a social restaurant with an open kitchen merging indoor and outdoor spaces. Adding flowers and micro greens (the modern day chopped parsley) just for aesthetics is cheap, low-brow because it doesn’t make the food any better; so why put something on food that makes no sense other than it looks pretty? It shows a lack of creativity, confidence and is over-used by amateur chefs.
We at SLAB are about being creative, clever and simple modern approach to food that doesn’t prescribe to popular trends that are pretentious, fussy and overuse for sake of aesthetics. Besides burgers, our menu displays focus intergrity of ingrdients without trying to hard which reflects in our menus.


January 25, 2023
The Minecraft community is growing and so do its mods. Mods are a way to shake up elements that have become stale and give players something new to do in their favorite game.
Minecraft's history has been characterized by a lack of innovation in farming and food. Many veterans as well as other experienced Minecrafters are eager to find new things. Mods allow for the creation of new farming tools and food items. We've included a list of mods that are appealing to you.
This mod makes farming in Minecraft much easier. After installing this mod, the player will be able to use a few new blocks and items, including fertilizer, watering container, irrigation core, cultivator, and cultivator.
Cooking for Blockheads is one the most popular Minecraft mods, with over seventy-four millions downloads on CurseForge.
This mod increases Minecraft's cooking capabilities by adding multiple kitchen appliances, such as ovens.
The Agricraft mod allows for crop mutations in Minecraft. Crossbreeding two plant species can result in a third species. This mod also includes new farming tools.
This mod adds new farming and cooking capabilities to Minecraft. Players can now create many different meals, such as sandwiches and stews, by using new tools, items and cooking techniques. You can also use the mod to increase the quality of the soil in which crops grow.
This mod is a relaunch of Pam's HarvestCraft mod. This mod maintains the vanilla feel of Minecraft but adds many tools and new food items. Players can make amazing byproducts with the new items. You can use milk to make butter, cheese and yogurt.


Fancy Fortune Cookies specializes in fresh-baked fortune cookies in a variety of exclusively developed flavors and colors. Our happy band of fortune cookie bakers has been delighting people with delicious cookies since 1988. Whether you're shopping for family, friends, teachers or business associates, Fancy Fortune Cookies® has great gift ideas for every occasion: birthday, wedding favors, graduation, student care packages, movie or game night, kids gifts, businesses, special times with loved ones and every holiday under the sun. We even offer free personalized messages and chocolate covered fortune cookies too. Our fortune cookies are always baked and packed fresh and made with high quality ingredients. We start with grown-in-the- USA wheat flour, real eggs and pure cane sugar—we never use high fructose corn syrup. We infuse our fortune cookies with great taste and flavor, including real vanilla, pumpkin and mint. Other signature flavors include our sweet, secret-recipe Cappuccino, Outrageous Orange, Racy Raspberry, Toasted Coconut, Purple Passion Fruit Punch, Blushing Black Raspberry, Succulent Strawberry, Cherry Cordial, Old-Fashioned Bubble Gum, Brilliant Blueberry, Green Apple and Chocolate. At Fancy Fortune Cookies, we pride ourselves on packing fresh and shipping each order on time. Simply search the pages on this site to find more information and to shop our full list of featured items, including top-selling favorites ideal for sharing, like our popular Deluxe Sampler Tin and chocolate covered Giant Fortune Cookie. Customer service is very important to us and we stand behind every delicious gift we sell with our Fortune Cookie Guarantee: If for any reason you are not satisfied with your purchase, simply return the item and tell us what you would like: a replacement, an exchange, a refund or a credit. If you ever have a question, email our fortune cookie experts at email@example.com or call 1-888-776-6611. We welcome your comments.
So, if you're looking to buy extra-special gifts that people will love, you're just a few clicks away. We offer the world's largest selection of chocolate covered fortune cookies, personalized fortune cookies, giant fortune cookies and fortune cookie gifts, plus many of our fun creations can be customized with your personal message, photo or gift tag. Delicious, people-pleasing cookies from Fancy Fortune Cookies make the perfect gift for anyone, for any reason at a great price. It's no surprise we've been THE fortune cookie authority for more than 24 years!


Wow! I can't believe it's been almost a year! Celeste is now showing so much more personality and is almost ready to walk. She won't eat baby food anymore, but clambers all over us and our food. Unfortunately, we got her allergy tests back and she's allergic to: cow's milk, peanuts, almonds, eggs, soy, shrimp, tomatoes, oats.
So, we'll need to be extra careful with her diet, as well as daycare's diet. We hope she grows out of at least some of these allergies!


This post is a bit of a departure for this sorely neglected blog, but Brad and I had an amazing meal while we were in St. Louis and I wanted to share some pictures (taken with my phone) so you can also bask in its loveliness. We were in town to present at the Pop Culture Association/American Culture Association Annual Convention. Right down Washington Ave. from the convention center was Mosaic, a tapas restaurant.
Tapas is generally used to describe small appetizers or snacks in Spanish cuisine. Mosaic wasn’t specifically Spanish — they described themselves as modern/fusion and also used the term “small plate” to describe portion sizes. They recommended 2-3 selections from the menu per person, so we had a total of 6 delicious treats:
1. Flight of Soups
Described in the menu as “chef’s selection of fine soups,” they were fine indeed, and tied for my favorite of the dishes we sampled. On the left is Roasted Beet with Bacon (winey and meaty and amazing), in the middle is Butternut Squash with Tahitian Vanilla Bean (sweet and smooth, like a dessert), and on the right is Truffled Broccoli and Cheddar (delightfully creamy and tangy).
2. Fresh Mozzarella Caprese
An interesting twist on the standard tomato, fresh mozzarella, and basil caprese salad. The menu describes it, “Seasonal tomatoes, champagne mango, fresh mozzarella, English cucumber, basil vinaigrette and balsamic reduction [in those little pipettes], toasted hazlenuts.” Fresh and zesty.
3. Grilled Fresh Asparagus
Description: “Candied almonds, shaved parmesan, lemon thyme oil.” A lovely mix of crunchy, salty, and light citrusy.
4. Chorizo Stuffed Chicken “Wings”
Brad bit into this and said, “Holy sh*t.” Yeah. Described thus: “Whipped Gorgonzola [in the cup], guajillo chili & agave nectar BBQ [in the pipette].” The chorizo was spicy and salty, and when topped with the sweetness of the sauce and the creamy Gorgonzola spread, it was indescribable.
5. Pulled Korean BBQ Pork – Apple
Wow. First of all, how beautiful is that? Described as, “Baked Fuji apple, goat cheese creme fraiche, five spice pistachios.” I don’t recall there being pistachios, but the rest of it was amazing. Cutting up the apple made of mess of this gorgeous thing, but the tanginess of the barbecue sauce and creme fraiche with the sweetness of the apple made it worthwhile.
6. Three Cheeses
My other favorite (are you surprised?). “3 fine cheeses served with fresh fruit and nuts, house chutney, walnut raisin bread.” I think the five-spice pistachios showed up in this dish, over on the left in the middle. The three cheeses were Cotswold blue, Drunken Goat, and some lovely soft French cheese that I can’t remember the name of, similar to a Brie. The chutney was highly spiced and piquant. The fresh fruit was a perfect complement to the creamy cheeses.
If we ever return to St. Louis, we’ll be back at Mosaic. So many more things to try, like the Herb Gnocchi, the Pot Stickers with Thai peanut sauce, the North African-style Hummus, the Cherry Port-Braised Short Ribs, the Cardamom Creme Brulee Liqueur Cup . . .


As mentioned in my Self Care Sunday post, my Sunday mornings are gold dust in our house. So much gets done in these three hours while the boys are out of the house visiting their grandparents. One of the best things I can do on a Sunday morning to take time and financial pressure off us for the coming week, is to meal prep at least three days worth of ‘grab & go’ lunches.
This saves us so much time in the manic mornings, but also so much money because being caught short and having to pop into somewhere for even a modest sandwich in Belfast city centre will cost you around £4 per person. That being said, nobody likes to do without and have a dull lunch… work can be dull enough without your lunch hour being meh also.
This is where my lunch noodles come in…
Cheap to make? Yup.
Can be made in bulk? Yup.
Keeps well in the fridge? Yup.
I add a hefty amount of chicken to these to pacify the carnivore in our house, but they’re as tasty without or with half the chicken.
500g Tesco Value Frozen Chicken Breast (£1.91)
2 sachets Straight to Wok Noodles (89p from Lidl – Vitasia Brand) (89p)
100g frozen sweetcorn (10p)
100g frozen peas (7p)
1 pepper, chopped (31p)
1/2 red onion, finely sliced (10p)
4 tbsp Peanut Butter (12p)
2 tbsp sesame oil (9p)
3 tbsp sweet chilli sauce (11p)
2 tbsp soy sauce (5p)
1 tsp black pepper (9p)
1 tsp garlic powder/garlic granules (4p)
1 beef stock cube, crumbled (12p)
75mls boiling water
- Personal preference, but I put the chicken in the slow cooker for 4 hours on high, and when cooked, I use two forks and shred it. Otherwise, you can just roast in the oven and shred after. While it cooks…
- Mix peanut butter, sesame oil, sweet chilli sauce, soy sauce, black pepper, garlic powder, the stock cube with the boiling water. Add the water gradually to gauge the thickness as per preference – if like me, you’ll enjoy using a tiny whisk at this part.
- Open both packets of wok noodles and agitate into a mixing bowl.
- Add the veggies. Add ANY veggies you want – the sauce makes anything work with noodles. Leftover broccoli? Chuck it in. Leftover Brussel sprouts (how dare you!?) bash them in too!
- Add the shredded chicken and pour over the sauce. Toss to coat everything in the sauce
- Decant into three tupperware boxes and pop into the fridge.


As a headsup,
- When you brew the tea, I recommend you put two or three teabags, since the tea flavor is not that strong in teabags. (Well this is if you like tea).
- The more “creamy” your milk is, the more it will taste like store-bought. So cream works the best naturally, followed by the skimmed/evaporated, but I think soy milk will depend on the brand of soymilk and whether or not one would enjoy the soy flavor. Low-fat wouldn’t work as great as skimmed.
- The sugar should be added prior to the milk, or you can make sugar water and shake/stir.
- Yeah, so if you do add ice, it will completely dilute the tea and milk, which is why you should make your tea flavor strong and have the milk be either cream or evaporated so that way it will still taste like milk tea instead of tasting like a watered down tea.
Make A Starbucks Frappuccino For $0.32
1 C double-strength Starbucks coffee OR 3/4 cup fresh espresso (cold)
3/4 C milk
3 Tbs sugar (or to taste)
2 C ice
Pinch of xanthan gum OR 1 tsp dry pectin
Brew the coffee. Combine ingredients in a blender with the ice. Blend. Pour the drink into a cup. Top with whip cream and chocolate syrup, if desired.
How to Make Nutella Hot Chocolate!
What you’ll need:
- Bag of hot chocolate
- Whipped cream (optional)
- Sprinkles (optional)
What to do:
- pour milk into a pan and let it warm up for about a minute or so.
- Take three table spoons of nutella and put into milk, and while the milk is beginning to get warmer stir the milk in the pan so the nutella will start to melt into the milk (It wont melt completely there will be little chunks of nutella but it tastes good)
- Open the bag of hot chocolate and pour into the milk and stir.
- Put your tasty nutella hot chocolate into a cute mug! Its going to be very hot so be careful not to burn yourself. Let it sit for a few minutes before drinking.
- And voila. You have a tasty drink.
since the first one was so popular, i made another. this frapp is currently on the three frapp menu when you walk into your starbucks. like you can in the store, you can substitute the milk for the milk of your choice. also if you don’t want to double brew coffee, find an extra strong blend (a darker roast) and just brew the normal amount of that. or use regular coffee if you don’t want it as strong.
if you love the ice cream you will most likely love the cupcake version. they even somewhat resemble the ice cream. garnish with chocolate sprinkles of a fresh mint leaf.


It’s officially summer and that means it’s time for allll the iced drinks! If you’re looking for something easy, tasty and not coffee to make, try this strawberry coconut refresher!
how to make it
I love this drink because it’s so simple to make!
- Steep cold brew tea in one cup of water for about 5 minutes
- While tea steeps, wash and chop your strawberries
- Add your steeped tea, chopped strawberries, and sweetener if you wish to your blender, and blend until well combined
- Fill your favorite cheerware cup with ice, add about 1 cup of coconut milk, and top with the strawberry tea mixture
- Add your straw and enjoy your strawberry coconut refresher!


Imagine a world where you would not have to spend years of your life on deciding what to eat, search for recipes, compare prices, research nutritional information and health benefits, follow diets and do grocery shopping. Imagine we solved this complex problem on your behalf - and got it right every time.We are currently operating a meal-kit business that helps our customers skip the hassle of meal-planning and grocery shopping.We are expanding the meal-kit service to markets where this service does not yet exist.
Martin started as an engineer when he was 14. Karl started his first business designing websites when he was 16. Martin went on to build a world-leader in the consumer AI space while Karl built Estonia’s fastest growing legal business taking Estonian tech companies global.
Friends since high school, Karl and Martin have been working together for years. Sharing a fiery passion for food, well-being and an aversion for grocery shopping, Martin and Karl started yummy in 2020 to “solve food for good”.
We launched the “Clean Kitchen” meal-kit brand in Estonia to help customers save money and time on meal planning and groceries. Clean Kitchen grew explosively and we’re currently expanding the service to markets where meal-kits are not yet available.
However, this is barely scratching the surface.
Eating a healthy, tasty and a varied personalised diet on an individual budget, without having to spend a massive amount of time on food and ingredient research, grocery shopping and with no food waste is impossible today.
Not for long…


Ropa Vieja is a Cuban dish of meat, peppers and onions. bell pepper mixture to the inner pot of a 6-quart multicooker; stir in the beef stock and ketchup.
268K views · April 7. 1:00. 7 Min Prep Crock Pot Bread. Eazy Pressure Cooker Pollo Desmenuzado or Chicken Ropa Vieja (Shredded Chicken) Instructions. To prepare this pressure cooker pollo desmenuzado or chicken ropa vieja dish, you begin by cutting your chicken in fourths and setting them aside. Once that is done, place the pressure cooker inner liner inside the pressure cooker housing.
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Just like grandma used to make it! Serve along with white Instant Pot Cuban Shredded Beef (Ropa Vieja) | Lana Under Pressure. Ropa Vieja is probably the most delicious dish with the most unappetizing name. It literally In a pot, place the flank steak, water, salt and pepper. Cook over medium heat for about 1 hour and 15 minutes or until the meat is cooked. Measure 1 cup of the This Instant Pot Ropa Vieja is a super easy and delicious Cuban dish tha.
Instant Pot Ropa Vieja is a great way of making this classic dish Mar 22, 2020 1. Layer the beef ingredients above in the instant pot starting with the vegetables, then the beef and salt and then the water. · 2. Close the lid and This slow cooker Cuban ropa vieja captures all the flavor of this traditional dish, and makes it weeknight friendly!
The Best and Easiest Instant Pot Cuban Ropa Vieja recipe! Transform tough cuts of meat into a flavorful one pot dinner that is easy to make and the leftovers
Bobby likes to serve his ropa vieja with Crispy Coconut-Scallion Rice . Instant Pot Ropa Vieja is the faster, easier take on the traditional Cuban dish. This tasty beef stew can be ready in about an hour. Pressure cookers are such a great way to make long-cooking dishes faster without losing any flavor. If so, I invite you to make this easy-does-it-Nicaraguan-inspired Carne Desmenuzada (very similar to Cuban Ropa Vieja) AKA Shredded Beef made in your Instant Pot pressure cooker. Usually shredded beef takes hours to prepare since you have to cook the beef for a couple of hours, shredded the beef, prepare the sauce and combine it all together.
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Slow Cooker Ropa Vieja (Cuban Shredded Beef) - w/ Instant Pot Option - The Roasted Root. Ropa Vieja, or Cuban-style shredded beef, is stewed in pepper
2017-okt-02 - Ropa Vieja är en spansk gryta med fläskkött som också råkar vara en av Kubas nationalrätter. Chicken Tinga (Slow Cooker, Instant Pot,. Slow Cooker Ropa Vieja has tender flank steak in a tomato based sauce that has bell Lasagne i Crock Pot Tryckkokare, Lerkruka, Frukost, Instant Pot, Mat.
A traditional Cuban Pork Recipe, nicknamed “Ropa Vieja,” which means “old clothes, because the shreds of pork and vegetables resemble shredded cloth. A traditional Cuban Pork Recipe, nicknamed “Ropa Vieja,” which means “old Vegan Thai Basil Fried Rice made in the Instant Pot! This quick and easy fried. Sweet Potatoes in Slow Cooker (or Instant Pot!) ·.
Cut the beef into 4” chunks. Pat it dry and sprinkle with salt and ground black pepper. Heat the cooking oil in the Instant Pot on saute mode. Once hot, add the beef and sear on all sides.
And since it’s made in an electric pressure cooker, the meat is tender, and the meat is packed with flavor. This flavorful and rich Ropa Vieja cooks up easily in the Instant Pot. This Cuban specialty translates to "old clothes' in English, because the shreds of meat, peppers, cilantro and onions give the appearance of colorful rags.
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Ropa Vieja imagen. Ropa Vieja: Cuban Pulled Beef (Instant Pot) – Make It Kosher. Natalie Morales' Slow-Cooker Ropa Vieja
Jan 19, 2018 Instant Pot: · Add all of the ingredients (except the ones listed under add later) to an Instant Pot. · Secure the lid, close the valve, and cook for 90 Feb 7, 2021 There is very little hands-on prep and the Instant Pot or other brand electric pressure cooker will do all of the work for you. To make Ropa Vieja Sep 19, 2020 You can make Instant Pot Ropa Vieja in your Pressure Cooker. Follow the instructions below in the recipe card. After the meat is seared and all Cuban Ropa Vieja (Instant Pot or Slow Cooker).
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This recipe for Instant Pot Ropa Vieja is one of those perfect Sunday meals, great for hungry boyfriends or meal-prepping for the week. I used to make Ropa Vieja in a slow cooker, but since I purchased an Instant Pot, it was an easy recipe to convert to save a ton of time and make this weeknight-friendly. 2014-06-10 · I love Ropa Vieja but sometimes I just don’t have all day to wait for the slow-cooker, so I’ve updated this fantastic recipe for Ropa Vieja that was inspired by my time in Miami to be an Instant Pot OR Slow-Cooker Ropa Vieja. Instant Pot Ropa Vieja for Meal Prep Instant Pot Ropa Vieja. Pat the flank steak dry with paper towels, and season it with salt and pepper on both sides. Cilantro Lime Rice.
Combine all of the ingredients (except only 1 cup of water vs.
To begin, season the chuck roast with the salt and pepper on both sides. Press the saute button on the Instant Pot and add the avocado oil to heat it up. Place the roast in the hot Instant Pot and sear the meat for about 4 minutes on each side. How do you make ropa vieja? Saute some onions, red and green bell peppers, sofrito, and fresh garlic in the instant pot.


TOKYO SUSHI III
Welcome to Tokyo Sushi III in West Hartford, Connecticut where we serve Japanese cuisine including Sushi, Chicken Katsu, Beef Teriyaki, and more. Find us north of I-84 on Farmington Avenue. Order online for carryout!
CuisinesJapanese Salads Seafood Soup Steak Noodles Grill Chicken Dessert Hot Pot Breakfast Hamburgers Pizza Taco
|Mon - Thu:||11:30 AM - 9:00 PM|
|Fri & Sat:||11:30 AM - 10:00 PM|
|Sun:||Noon - 9:00 PM|


In these days, the meals industry features realized that giving a sugar-free variation of their well-known baby food is a wise business engage. This is one of the main reasons why many well-being meals stores have become carrying this sort of products. One of the advantages of a sugar-free baby food is that there will be fewer instances of teeth decay or hardening on the enamel. Besides the dental http://plakatkayumurahku.blogspot.com/ advantages, parents who take tight budgets likewise appreciate the fact that there will be much less sugar and other sweeteners in the baby’s meals.
Think about a meals that does not have any glucose, parents should choose foods rich in vitamins and minerals such as bananas, avocados, and even oranges. A balanced diet indeed pays off for any sugar-free diet; however , father and mother should be sure they talk to their pediatrician to ensure that the actual food they are going to select will not cause any adverse effects to their little one. It is also a wise move to consult them regarding the amount of food that their baby demands every day. The majority of doctors https://datingrates.com would advise parents to limit youngsters to one or two glasses of milk every day.
Parents may conveniently purchase a sugar-free baby method. This will conserve them a lot of cash on their food bill especially if they are nourishing a number of youngsters. If you are unsure which brand to choose, you can always ask for referrals out of your pediatrician and dietician. Take into account that different infants have different diet requirements. Seek advice from them appropriately and you will surely find a sugar-free mixture that will in shape their needs and taste great to them also.


Gr.5/6 Gymnastics after school.
Basketball Friday after school 4-6 pm.
Basketball Saturday morning 10:30-12:00 pm.
Ok MCS is time to make a plan. The plan should be to help Cool Kids Care Club make a great donation to our school’s Breakfast Program. We are so lucky to have super volunteer’s and awesome food choices. Bring your $2 tomorrow to enjoy an ice cream sandwich from the Cool Kids Care club.


Who doesn’t love a good Super Bowl party with lots of tasty food? Everybody knows that the Super Bowl isn’t really about the game or the commercials or the halftime show, it is really all about the food you will eat during the game. But along with the food comes thousands of calories that you really don’t need. Not to mention the fact you really don’t need the added fats, sugar and all the other bad things that come with typical Super Bowl food.
A good Super Bowl party means added trips to your Fitness club in New Orleans. A better idea would be to skip the 24-layer dip and chicken wings in favor of healthier food fare. Here are a few ideas.
Spinach Artichoke Dip
Fool your body by eating this healthy and delicious spinach artichoke dip. This is a low-calorie dish that clocks in at 60 calories a serving and includes iron-rich spinach. A win-win recipe to be sure.
Zucchini fries come with all of the taste and goodness of regular fries at a fraction of the calories and a boost of vitamin C to boot.
Turkey burgers are protein-packed, low calorie and tasty alternatives to the greasy burgers you usually eat while watching the Super Bowl.
Twice-Bakes Sweet Potatoes
These twice-baked sweet potatoes are much less in fat than regular potato skins and offer a bunch of beta carotene. But best of all, they taste wonderful.
Typical nachos are loaded with ground beef, cheese sauce, sour cream and refried beans and can add as much as 1200 calories to your Super Bowl party consumption. You can cut this by nearly 3/4 by substituting pork tenderloin for ground beef, reduced-fat cheese for cheese sauce, guacamole for sour cream and fresh salsa for refried beans.
You see? You get to eat tasty foods without endangering your New Year’s resolutions of eating better.


The perfect salsa for your chips and your tacos!
Add onion to food processor and pulse to finely chop. Add tomatoes (leaving one for manually chopping, cilantro, one jalapeno and garlic. Pulse until well chopped.
Stir in lime juice and salt. Pour into medium sized mixing bowl.
Chop the remaining tomato and jalapeno with a knife and add to the mixing bowl. Add a few more cilantro leaves and toss gently.
Serve with tortilla chips or use as a topping for tacos. Store in an airtight container in the refrigerator for up to 3 days.
*I used a combination of vine and roma tomatoes for our salsa!


Old River Farms is happy to announce we now have our own all natural beef for sale. All cows are born and raised right here on the farm!
All generations of our Black and Red Angus cows have never been exposed to any kind of growth hormones, steroids or antibiotics. Our cows never visit a feed lot. Directly from our field to processor. Although our herd is small (no more than 60 at any time) they have over 100 acres of premium grazing year round! A small herd ensures that our high quality beef stays very consistent. Our cows eat hay/grass their entire lives. As seasons change they will enjoy grazing on coastal bermuda, wheat, rye and oats. In addition to feeding our cows grass and hay, as a treat they also enjoy corn, peanuts, watermelon, and several other vegetables that we grow here on the farm throughout the year. The addition of corn and other vegetables into their diet gives our beef a very nice marbling, which adds to the flavor and tenderness of the beef. Our beef is much leaner than what you would find in your local big box grocery store, but we feel good knowing that our cows were raised naturally and fed what we grow for them.
We have a close relationship with our butcher. We only use Micro Summit for processing our beef. They are one of the few humane, animal welfare approved processors in our area. Their quality, cleanliness and overall attention to detail is the best we have ever experienced. They vacuum package and flash freeze all our beef into conveniently labeled individual servings, ready to go into your freezer.
To learn more about Micro Summit Processors visit: microsummitprocessors.weebly.com
For further questions, prices and availability please call us directly:
Old River Farms


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The 2024 Super Bowl is fast approaching, which means for those who don’t have tickets to the big game, you’re most likely hosting or attending Super Bowl parties. Before the Kansas City Chiefs go up against the San Fransisco 49ers, there’ll need to be some extra preparations to ensure you and your guests are comfortable during the big game including a nice spread of savory snacks.
A memorable party is nothing without mouth watering food and to help take the stress out of cooking, Omaha Steaks has put together a mix of Taylor Swift-themed snack packages filled with all the popular Super Bowl fixings and named after some of her biggest hits.
Pair your Super Bowl party decorations and merch with one of the three available Game Day packages: Big Game Lover Pack, Steak It Off and You Belong With Meat. You won’t have to drop hundreds of dollars either as each one is up to 57% off, saving you money while filling you and your guests’ stomachs with classic finger foods.
You can choose to have it delivered to yourself or a loved one, and it will aim to ship to your home or desired address in time for the 2024 Super Bowl. From there, you’ll receive a mix of dishes fully ready to be grilled, baked and cooked so that you can focus more on decorating your home.
Keep reading to learn more and snag one of the Swift-themed snack packages.
Big Game Lover Pack
Take advantage of 57% off the Big Lover Game Pack, which includes two prosciutto and provolone flatbreads, two packages of fully cooked chicken wings, a package of beer-battered shrimp, a package of Franks in a blanket and one package of fully cooked beef meatballs. Each dish will come with its own set of instructions on how best to cook and serve, according to the brand.
You Belong With Meat
Get your protein fix with this meat-themed platter of snacks like fully cooked chicken wings, prosciutto and provolone flatbread, Philly cheesesteak sirloin, Franks in a blanket, fully cooked beef meatballs and Omaha Steaks seasonings.
Steak It Off
Meat lovers can indulge in the savory Steak It Off package filled with a mix of cuts including four filet mignons, top sirloins, triple-trimmed tenderloin tips, beef sirloin tips, ground filet mignon burgers, Philly cheesesteak sirloins and Omaha Steak seasonings.


Shredded & diced cheese products belong to the category often referred to as “cooking cheese”. This category is one of the fastest growing within cheese. Convenience and price structure has made these products very attractive during recent years.
Shredded products can be made out of more or less any type of cheese, and sometimes also analogue melting products are mixed with cheese to meet a specific demand or usage.
Shredded products in retail are typically sold fresh in amounts ranging from 150g to 500g, and fresh or frozen for HORECA & industry are sold in sizes up to 5kg.
Mozzarella is the most common cheese for shredding, followed by cheddar and a variety of cheeses and qualities. It’s common to produce a mix of different cheeses for a special application, for example a Mozzarella/Cheddar mix.
Diced products are used for salads, in HORECA sector, industrial usage (Pizza industry etc.) or as snacks.
Typical shape and appearance:
Diced cheese is used in many applications, salads, snacks, pizza production and more. It is produced both fresh & frozen, dry packed or in brine. White cheese in brine for salads or natural cheese as snacks are common in Retail while Mozzarella, Cheddar and other cheeses are the most common cheeses in industry and for Horeca and a variety of IQF products are also available for Horeca today.
Size, shape & packaging are varying. Diced cheeses are produced from ca 3x3x3mm and upwards.
IQF products have almost no limitation in terms of handling and shelf life, therefore many different cheeses can be found in this category, such as mozzarella, gorgonzola, cheddar, goat cheese etc.
Shredded cheese is produced from all types of cheese and in all types of packages and sizes depending on usage and taste. Different size of shreds, thickness and length of shreds in an unlimited variety depending on usage. Some shredded products are also suitable to freeze IQF for better handling and storage conditions.
Mix products (dairy/vegetable fat mix) or full analogue products are also shredded today and sold both in retail and for industrial usage. It’s hard to tell the difference by just looking at the products, you have to test the product in its right application or analyze to be able to tell if it is a “Cheese” or a mix product made of vegetable fat.