Bet you never wondered why a 'teaspoon' is called a teaspoon, or a why tiny little round candles are called 'tea lights', or what's so special about a 'tea towel'. So, today, while I prepared a pot of perfectly brewed Monkey Picked Oolong / Silver Needle blend tea and measured out 3 'teaspoons' of the leaves , the little 'tea light' went on in my brain. The 'tea-spoon' began as a measure for brewing a cup of tea!
With the popularity of coffee in this country, tea has been long over-looked. But it's making a comeback. Actually, tea has been recognized for its medicinal and taste benefits for centuries. It began as a beverage for emperors, and became a sought after commodity in Europe, enjoyed mainly by the aristocracy. As it became more available to the masses, it was still highly valued as a social centerpiece. Porcelain tea sets were so important to British families, the mistress of the house would dry them herself with a special linen cloth--her 'tea towel'.
I've wanted to cut back on the caffeine and coffee, and found that teas are varied and flavorful, and I've come to prefer tea over coffee. I am most intrigued by the health benefits of tea, and it's great to think that I'm actually enjoying something that's good for me!
If you are interested, here are some general qualities of the four main types of tea:
White -- the least processed tea, very high in antioxidants (studies show that antioxidants in white teas help to reduce the risk of cancer, particularly lung, colon, and skin cancer, and also strengthen your immune system and help with metabolism), very low in caffeine; excellent for hydration of the body and the skin, which acts naturally to reduce the signs of aging (fine lines and wrinkles); aids in detoxifying your body. A cup of white tea only has about 1% of the caffeine in a cup of coffee.
Green -- very high in antioxidants that boost the immune system and may help to reduce the risk of cancer (polyphenols), particularly lung, colon and skin cancers, helps to regulate your blood sugar, resist cavities and gingivitis, and it is good for your skin. Green tea also contains EGCG complex, which is very good for metabolism.
Oolong -- help to lower the intake of fat content from high-cholesterol meals and increase metabolism (this is why it is known as "diet tea"). The tannic acid in Oolong teas also helps to lower cholesterol levels. Good for the skin as well. Typically a very relaxing drink, although it does have a slight amount of caffeine.
Black -- Medical research suggests that black teas assist in lowering cholesterol, preventing the absorption of cholesterol into the blood, gently stimulating the heart and circulatory system, keeping blood vessels soft, regulating blood sugar, and lowering blood pressure. It can help prevent heart disease and strokes. Contains 20% of the caffeine in coffee.
And, all tea includes fluoride, which strengthens tooth enamel and reduces the formation of plaque.
Good tea doesn't come in bags from the grocery store, but from a good tea store which sells loose leaf teas, which are higher quality and fresher. They can tell you how to brew each specific tea, too.


All food workers within the state of Washington must have a valid food workers card. Obtain your food worker card online in three simple steps:
The food worker course can also be taken at all Northeast Tri County Health District (NETCHD) offices. The course and exam could take between an hour and an hour and a half to complete.
Your new card is valid for 2 years. If you are renewing your card 60 days or less before it expires, it will be valid for 3 years.
Starting a new job in the food industry? Food worker card must be obtained within 14 days of hire.
The Washington State Retail Food Code will be updated in July 2022 to include the requirements for a Certified Food Manager per food establishment, with the exception of low risk establishments.
Examples of low risk establishments:
Certification can be obtained by taking the Certified Food Managers course from an ANSI accredited training program. Options for online training courses may include:
Course topics include but are not limited to:
Certification is valid for 5 years.


This is my go to recipe when I can't think of what to make. Its also my Thursday church day dinner recipe so I am not wiping red spaghetti sauce off the kids right before church starts. Its just an all around great comfort food that you can add chicken, broccoli, mushrooms etc. to personalize, however its great alone as well served up with some garlic toast. Let me know if you like it!
8 oz. cream cheese-softened
1 stick butter-softened
1/2 cup of milk
3/4 cup shredded parmesan cheese (not grated)
1/2 tsp. garlic powder
1/2 tsp. salt
Combine the first 3 ingredients together over medium heat. When all is combined, and smooth turn off heat and add the following 3 ingredients and stir to combine. Serve over noodles or rice.


Del Monte aligns Supply Chain with Finance
Finance and supply chain have always been closely linked, especially in the food and beverage industry.
Responding to El Niño at a global scale – Del Monte aligns supply chain with finance
Finance and supply chain have always been closely linked, especially in the food and beverage industry. Now with economic volatility, global climate changes, and increasing globalization, the way in which these two departments engage needs to keep up with the increasing complexity required to deliver and delight customers.
Hear how Del Monte changed the way it connects its supply chain with profitability by linking it to financial cost and revenue models in Anaplan. Steve De Castro, Finance Business Partner for Commercial and Operations from Del Monte, will discuss how his team quickly implemented Anaplan to connect planning processes between finance and operations to save time, develop more accurate forecasts, and address challenges affecting the company’s 18+ month growing cycle of its famous pineapples.


Lately there has been a trend in the dog food industry that has to do with the ingredients that are being used to create the foods we are feeding our pets. Healthier and more natural ingredients are now the new craze when it comes to pet foods. Pet owners now understand that unhealthy fillers and additives are detrimental to their dog’s heatlh. This is why so many companies have now hopped on board with this healthy dog food trend.
Purina Beneful is one of the first companies that really took a stand when it came to heatlhy dog food. They built their whole brand on using the right ingredients in their dog food. There are few companies that have really been able to create as high of quality dog food as Beneful. They have really stood out above the rest when it comes to their healthy foods and ingredients.
There are many specialty blends in Beneful’s line up of health foods as well. If your dog is overweight, there is a food for that. If your dog is older, active, or a newborn puppy, there are foods for all of these specialites as well. Beneful has a bright future ahead with the great deal of time and money that they have invested into their brand. Their adversiting has gone to show that they will stop at nothing to bring the very best dog food to owners all over the world. It will be exciting to see the new lines of dog food that Beneful will come out with next.


A few weeks ago, Mommy started giving me a little bit of rice cereal a few times a week. I tolerated it, but wasn't overly impressed. Today, she decided to try something she thought I would like (as in she thought it might taste better).
For the record, I'm not a fan of solid foods!!!! Sweet potatoes aren't that sweet!! I clamped my mouth shut, but Mommy kept trying until I put up enough of a fuss.
We all agreed to wait a few more weeks before trying again....I can hardly wait.


Anyone who has heard me hold forth on the topic knows that I believe New York pizza to be the One True Pizza. But it would seem that California pizza styles have managed to creep in there as an influence, despite my best efforts at remaining a purist.
This became evident as brian1789 and I perused the menus for the most highly-rated deep dish pizza joints in Chicago tonight. "They don't have any really interesting ingredients, like roasted garlic or ricotta or artichoke hearts," I complained.
"Would you put those things on a New York pizza?" Jay asked. "Um, no..." I said. "Well those ingredients are California-style," Jay said, "You're not going to find them in an authentic Chicago pizza any more than you'd find them on an authentic New York pie."
Sigh, he's right. It would seem that living in California has managed to influence my food tastes after all.


This Pumpkin Pie Parfait is more of a dessert parfait than a breakfast one, but since it’s still made with yogurt, it isn’t overly sweet. Replace pie crust with Pecan Pie Granola by More Granola and watch this dish disappear in a flash.
15 Minute Pumpkin Pie Parfaits
Prep Time: 15 minutes Cook Time: 0 minutes Yield: 2 parfaits
1 1/2 cups plain yogurt
1/2 cup pumpkin purée
1/4 cup brown sugar
1 tsp pumpkin pie spice
1/2 tsp vanilla extract
A pinch of sea salt
1/2 cup whipping cream
2 - 3 cups granola
In a mixing bowl, whisk together the yogurt, pumpkin purée, brown sugar, pumpkin pie spice, vanilla extract, and sea salt until fully combined. Set aside.
In another mixing bowl, whisk the whipping cream with an electric mixer on high until stiff peaks form, 3-5 mins. Alternatively, whisk by hand until stiff peaks form, 7-10 mins.
Fold the whipping cream into the yogurt mixture with a rubber spatula until just combined.
To assemble your parfaits, alternate putting a little bit of granola into the bottom of a long glass or a bowl, then spoon some of the yogurt mixture onto the granola. Repeat until all of the ingredients are done, or until the glass/bowl is full. Enjoy right away.


The Africa Soy Protein Ingredients Market Research Report Forecast 2020 – 2025 is a valuable source of insightful data for business strategists. It provides the industry overview with growth analysis and historical & futuristic cost, revenue, demand, and supply data (as applicable). The report also takes into account the impact of the novel COVID-19 pandemic on the Soy Protein Ingredients market and offers a clear assessment of the projected market fluctuations during the forecast period. The research analysts provide an elaborate description of the value chain and its distributor analysis. This Market study provides comprehend Soy Protein Ingredients data that enhances the understanding, scope, and application of this report.
The Africa Soy Protein Ingredients Market is anticipated to register a CAGR of 3.5% during the forecast period (2020-2025).
– The Africa Soy Protein Ingredients market is driven by growing inclination toward vegan diets, the functional efficiency, the cost competitiveness offered by such plant protein products, and their increasing utilization in wide variety of processed foods, especially in the ready-to-eat product category.
– The high functional property of soy protein and its natural health benefit are boosting its market growth. There is an increase in the adoption of soy protein across several end-user industries, owing to its high sustainability.
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Key Market Trends:
Protein Concentrates Holds a Major Share
Soy protein concentrates contain a minimum of 70% protein on a moisture free basis. The soy concentrates have multiple solubility characteristics, depending on the extraction method employed. For instance, the one made with alcohol wash will have low solubility and can be increased by further processing. Soy protein concentrates are available in several forms, such as, granules, flours, and spray dried. Usually, a metric ton of defatted soybean flakes produces 750 kilograms of soybean protein concentrate and retains most of the fiber of the original soybean. Soy protein concentrate is majorly used in the meat & poultry products to increase water and fat retention, and nutritional values (more protein, less fat).
South Africa Dominates the Market
Manufacturers of South Africa are constantly embracing open innovation to gain cost-leadership and fixed suppliers in the early development stage. Plant ingredient in sports nutrition contributes to the major share in the market, segmented by application types. Animal feed is another major market by application type in the country. The changing consumer lifestyles and rising healthcare expenditure are also playing a vital role in the growth of the market. Moreover, the flourishing growth of the retail sector is escalating the growth of the market.
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Highlights of TOC:
Market Overview: It starts with product overview and scope of the Africa Soy Protein Ingredients market and later gives consumption and production growth rate comparisons by application and product respectively. It also includes a glimpse of the regional study and Soy Protein Ingredients market size analysis for the review period 2015-2025.
Company Profiles: Each company profiled in the report is assessed for its market growth keeping in view vital factors such as price, Soy Protein Ingredients market gross margin, revenue, production, markets served, main business, product specifications, applications, and introduction, areas served, and production sites.
Manufacturing Cost Analysis: It includes industrial chain analysis, manufacturing process analysis, the proportion of manufacturing cost structure, and the analysis of key raw materials.
Market Dynamics: Readers are provided with a comprehensive analysis of Soy Protein Ingredients market challenges, influence factors, drivers, opportunities, and trends.
Market Forecast: Here, the Soy Protein Ingredients report provides consumption forecast by application, price, revenue, and production forecast by product, consumption forecast by region, production forecast by region, and production and revenue forecast.
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By Zoe Singer
Joining the Coop was one of the first things cookbook author Leah Koenig did when she got to Brooklyn in 2004. These days, you’ll find her strolling the aisles picking up ingredients for her seventh cookbook about global Jewish food. “My philosophy about Jewish food is that it’s a chance to see the world: Jews have lived and cooked almost everywhere. Especially right now, while we’re still in this pandemic, there’s this desire to travel for a lot of us, and for me cookbooks have been a way to tap into the world when I can’t visit in person.”
Through more than 400 home-cooking recipes in her most recently published book, The Jewish Cookbook, Leah celebrates the diversity and breadth of the Jewish culinary tradition, with flavors from the Middle East to the Americas, Europe, Asia, and Africa. To give us a taste, she shared a stunningly delicious recipe for chicken (or fish) fritters flecked with scallion, jalapeño, and fresh ginger.
The fritter recipe is from Kolkata (formerly “Calcutta”), where a vibrant community of Jews from Iraq and Syria settled and thrived for more than 200 years before eventually dwindling almost to extinction during mass migrations to Israel in the 20th century. “This one recipe shows how Jewish food is constantly evolving and is so much broader and deeper than what people think of, far beyond Eastern European foods like brisket and latkes,” Leah said. As culinary traditions evolved over time and across distance, the originally Iraqi fritter dish acquired more typically Indian flavors. Simple enough to make on a weeknight, they’re a favorite in her house served over coconut rice (that recipe, also in The Jewish Cookbook, hails from Mumbai).
“My philosophy about Jewish food is that it’s a chance to see the world: Jews have lived and cooked almost everywhere.”
For her next book, Leah is focusing on the cooking of Rome’s 2,000-year-old Jewish community. Leah reminisced about visiting the area in her twenties, attributing her decision to become a cookbook author to her love for Roman Jewish cooking. “It exploded my curiosity, and I fell in love with this ancient community,” she recalled. “The history of the cuisine predates what we think of as Jewish cooking. My hope is that these recipes are interesting to people whether or not they have Jewish backgrounds.”
Through the flavors and stories in her books, Leah aims to “widen the world and build conversations.” Especially now when getting a taste of far away places and times is particularly welcome. And it’s nice to know that we can find most of the ingredients in these recipes right here at the Coop.
Chicken, Scallion and Ginger Fritters
Recipe reprinted, with permission, from The Jewish Cookbook (Phaidon, 2019) by Leah Koenig
Jews hailing from Calcutta serve these savory and gently spiced fritters, called arook tahine, as a snack or pre-dinner appetizer. This recipe uses chicken, but they are also commonly made with an equivalent weight of firm fish fillets. The fresh herbs and scallions give the fritters a gorgeous green color.
- 1 bunch scallions, white and green parts, roughly chopped
- 1 jalapeño, seeded and roughly chopped
- 1-inch piece fresh ginger, peeled and roughly chopped
- 1/2 cup roughly chopped fresh cilantro or flat-leaf parsley
- 1 lb. boneless, skinless chicken breasts
- 1/4 cup all-purpose flour (or gluten free all-purpose flour)
- 2 eggs
- 1 1/2 teaspoons kosher salt
- Vegetable oil (like sunflower), for frying
1. In a food processor, combine the scallions, jalapeño, ginger, and cilantro and pulse, scraping down the bowl as necessary, until very finely chopped.
2. Add the chicken, flour, eggs, and salt and pulse until a wet batter forms—it should be the consistency of thick pancake batter. Transfer to a bowl, cover, and refrigerate for 1 hour.
3. Line a large plate with paper towels and set aside. In a large frying pan, heat about 1/4 inch of oil over medium heat. Working in batches of 4–5, scoop out the batter by the 1/4 cup and add to the pan, gently flattening and nudging into rounds. Fry, flipping once, until golden brown on both sides and cooked through, about 8 minutes total. Add more oil in between batches, as necessary.
4. Transfer to the paper towel–lined plate to drain. Serve hot.
Coop member Leah Koenig is the author of six cookbooks including ‘The Jewish Cookbook’ (Phaidon, 2019) and ‘Modern Jewish Cooking’ (Chronicle Books). She is currently at work on her next book, which explores Rome’s historic Jewish cuisine. Her writing and recipes can be found in The New York Times, New York Magazine, The Wall Street Journal, The Washington Post, Food & Wine, Epicurious, Food52, and Tablet, among other publications. She also writes a weekly newsletter, The Jewish Table, which shares recipes and stories from the world of Jewish food. Leah also leads cooking demonstrations and workshops around the country and world.
Zoe Singer is a former food writer and recipe developer turned grant writer. She is a lifelong Brooklynite and longtime Coop member.


- This event has passed.
Kids Culinary Pastries & such Class Thurs July 13th 9:30-1:30
July 13, 2017 @ 9:30 am - 1:30 pm
Ages 5yrs old and up. Class fee $45 which includes lunch, drink and dessert. Participants will learn to measure, mix, and make some wondeful items to eat in class. They will make their own pizza for lunch.


I went to make this and found I had forgotten some of the ingredients so my version is inspired by this one. It was sent to me by a reader.
Place an onion slice into bottom of a 1 quart
Mason jar. Place three boiled eggs on top on onion slice in jar. Evenly
distribute three garlic cloves and three pickled hot chili peppers among the
Add two more onion /egg/garlic/pepper layers and top off with more onion. Build up the second Mason jar the same way. Pour the boiling brine into the jars making sure the liquid covers all contents. Place lids and tighten screw bands. Allow jars to cool on counter top for one hour and then refrigerate for 10 days before sampling.
|This recipe is courtesy of Joseph Ellis.|
Stan's Homepage | Mead | Pickled Eggs
Comments & Questions to
July 09, 2011


California agricultural statistics derive primarily from the United States Department of Agriculture/National Agricultural Statistics Services (USDA/NASS) reports. The California Department of Food and Agriculture also publishes statistics related to California dairy production and, in cooperation with the University of California at Davis, statistics for California agricultural exports . For most timely research into California dairy statistics, please see our dairy pages under Division of Marketing Services. Please see also links in the right hand column for USDA National Agricultural Statistics and Economic Research Service reporting. For county-level reporting please see the CDFA County Liaison site .


Cat lovers love to pamper their feline friends. They give their cats the best food, the most fashionable collars, and the best toys. It’s a fact that most cats rule their owners, so when they turn up their noses at their food, what are we going to do? Start cooking! You cook for yourself and your friends, so why not cook for your loving companion. Pamper Your Cat shows readers how to prepare tasty and healthful treats and main meals for their cats. This purr-fectly delightful collection of recipes features 100 tempting and tasty treats for your cat. Below are just a few of the recipes you will find inside Pamper Your Cat:·
Beef and Veggie Broth· Better Than Grass Salad· Birthday Treat for Kitty· Cat Cookies· Cat Crackers· Cheese Please· Chicken and Pasta Stew· Chicken and Sardines· Chicken Cheeseburger· Crispy Trout Dinner· Fabulous Fishballs· Feline Feast· Glop (Kitty Pudding)· Ham it Up Cat Treats· Kipper Supreme· Kitties Favorite Treats· Kitty Breakfast· Kitty Heaven· Kitty Kisses· Kitty Tacos· Mackerel Magic· Meowsli· Mouseburger Bites· Potatoes Au Feline· Salmon Mouse Mousse· Sardine Soup· Sauteed Liver· Su-Purr Salmon Pate· Tuna Pops· Kitty Heaven Sardine Surprise· Super Salmon Smashers· Homemade Kitty Yum Yums· Mince Surprise· Meat Majesty· Feline Frenzy· Christmas Treat· Fancy Soup· Cat Munchie· Beefy Goodness· A Lil’ Ball of Love· Chicken Stir Fry
Number of pages : 103
Format : Digital Book in PDF format
Printable : Yes
File Size : 315kb approx.


Tom Turkey – Roasted Turkey, bacon, Swiss, guacamole, lettuce, tomato and mayo on butter croissant.
Jac’s Club – Ham, turkey, bacon, pepper jack, topped with lettuce, tomato and mayo on wheat.
The Cowboy – Roast beef, cheddar, lettuce, tomato, red onions & creamy horseradish sauce on sourdough.
The Italian – Salami, pepperoni, ham and provolone cheese topped with lettuce, tomato, onion, and our own Italian dressing on cibatta.
French Dip – Roast Beef, Swiss on sourdough served with au jus.
Green Chili Melt – Roast Beef, cheddar, green chili
toasted on wheat.
Crispy Chicken Melt - Crispy Chicken, Swiss cheese, bacon, lettuce, tomato & ranch dressing on sourdough.
B.L.T. & C–, Bacon, pepper jack cheese lettuce, tomato & mayo on sourdough.
Veggie Lover – Several layers of provolone cheese, cucumber, guacamole, lettuce, tomato and mayo on wheat.
Reuben – Pastrami, Swiss, sauerkraut, thousand island dressing toasted on marbled rye.
Served with Chips & Pickle, Fries or Tater Tots. Add Onion Rings for .50¢ more.
Southwest Chicken Ranch – Tossed salad, crispy chicken, guacamole, cheese, tomato, onion and our southwest ranch dressing. $5.99
Chef Salad – Tossed salad topped with turkey, ham, roast beef, cheese, tomato, onion, egg and your choice of salad dressing. $5.99
Antipasto Salad – Tossed salad topped with Salami, pepperoni, provolone, olives, red onions & our own Italian dressing. $5.99
New Mexican Salad – Tossed salad topped with homemade red chili, tortilla chips, cheese, olives & guacamole. $5.99
Tossed Salad – topped with tomato, egg, cucumber, onion, cheese and your choice of salad dressing. $4.75
Side Salad – Tossed salad topped with tomato, onion, cucumber & cheese and your choice of dressing. $2.50
Frito Chili Pie – Frito Corn Chips, homemade red chili, cheese, lettuce & tomato. $4.25
Salad Dressings: Ranch, Light Ranch, Italian, Bleu Cheese, Thousand Island, French & Honey Mustard.
Hot Dogs are 100% Beef and are served with choice of: Chips, Fries or Tater Tots. Add Onion Rings for .50¢ more.
Original Dog– All beef frank topped with mustard, relish & onions. $3.49
Chicago Dog – All beef frank, tomato, onion, relish, sport peppers, mustard & pickle spear. $4.89
Chili Dog– All beef frank topped with homemade red chili, cheese, mustard & onion. $5.19
Kraut Dog – All beef frank topped with sauerkraut & mustard. $4.09
Green Chili Dog – All beef frank topped with roasted green chili, bacon, cheddar cheese & mustard. $5.19
Custom Deli Sandwiches
Served with Lettuce, Tomato & Onion, & choice of: Chips & Pickle, Fries or Tater Tots. Add Onion Rings for .50¢ more.
Choose up to Two Meats
Roasted Turkey~Salami~Smoked Ham~Tuna~Roast Beef ~Pastrami~Pepperoni~Chicken
Choose One Cheese
Choose Your Bread – toasted or untoasted
Wheat~Sourdough~White~Marbled Rye~Cibatta~ Croissant .50Ë extra
Dress It Up
Yellow Mustard~Dijon Mustard ~HoneyMustard ~Mayonnaise~Italian Dressing~Ranch Dressing ~Olives ~Green Chili ~Jalapenos
Our handcrafted burgers are made of fresh 100% ground beef.
Burgers are served with choice of: Chips, Fries or Tater tots. Add Onion Rings for .50¢ more.
Original with Cheese – ¼ pound all beef patty topped with American cheese, lettuce, tomato, onion & pickles and your choice of mustard, mayo or ketchup $3.99
New Mexican – The Original with cheese, New Mexico green chili, lettuce, tomato & onion. $4.39
Snake Bite –¼ pound all beef patty, pepper jack cheese, bacon, jalapenos and spicy barbeque sauce. $4.59
Smoke House – ¼ pound all beef patty topped with smoked Gouda cheese, bacon, mushrooms & mayonnaise. $4.59
Route 66 – ¼ pound all beef patty, topped with bacon, cheese, guacamole & our own southwest ranch dressing, lettuce, tomato & onion. $5.19
Cornerstone Deluxe – Two ¼ pound all beef patties with bacon, cheese, green chili, lettuce, tomato & onion $5.99
Appetizers & Such
Chicken Nuggets – 10 piece Chicken Nuggets served with barbeque, ranch or honey mustard sauce. $4.79
Pretzels – A warm buttery Pretzel with kosher salt or cinnamon sugar. $1.59
Onion Rings – A basket of Onion Rings served with ketchup. $2.79
12 years & younger please
Grilled Cheese – American cheese on Texas Toast served with choice of chips, fries or tater tots & mini soft drink or iced tea. $3.79
Chicken Nuggets– 4 piece Chicken Nuggets served with choice of chips, fries or tater tots & mini soft drink or iced tea. $3.79
Corn Dog –Mini corndogs served with choice of chips, fries or tater tots & a mini soft drink or iced tea. $3.79
Soups are made fresh daily, ask about today’s selection.
Cup - $2.49 Bowl – $3.99
Cup of *Soup or side salad and ½ of a Custom Sandwich $6.50
Cup of *Soup and a Side Salad


Rosehips are the fruit of the rose plant. They mature & ripen in late summer, early fall and then they can be harvested and seeded. Rosehips can be eaten fresh or dried, made into a tea, jam, syrup or wine. They have a delicious tart flavor. All parts of the rose, but particularly the rosehips are packed with Vitamin C and Bioflavanoids, in a very absorbable form. They also contain varying amounts of Vitamin A, Vitamin E, Calcium, Magnesium, Potassium and B-Vitamins. I love this recipe. It is simple, delicious, nutritious and kids love it! It is great to make when your kids need an extra boost of Vitamin C.
3/4 cup Dried, Seeded Rosehips
Real Fruit Juice (I like to use a berry mix)
Place the dried rosehips in a 1/2 pint mason jar.
Fill the jar all the way with fruit juice.
Mix well, lid and place in the fridge.
It will be ready in 24 hours and it will keep in the fridge for about 1 week. Serve on toast, mix with hot cereal, in a PB & J sandwich or just eat it by the spoonful.
SueMarch 11, 2014 at 4:26 pm
I love your blog. I was a young adult in the 70’s and was very much into hedgerow gathering and using herbs-generally living a natural kind of life-still am! I am interested in this post because I have always stewed and strained rose hips before use to get rid of the tiny hairs which I understood could cause the aptly named ‘itchy bottom disease’! 🙁 I notice you don’t do this and I would be interested to know your thoughts-have you ever heard of this?
the little herbalMarch 11, 2014 at 9:35 pm
Great to hear from you! I am so glad you asked this question. It is the seeds of rosehips that can cause the “itchy bottom” that you speak of. When you purchase dried rosehips, they are already seeded. But if you are going to harvest and dry your own, you definitely want to make sure to remove the seeds before eating. Thanks so much for bringing this to everyone’s attention 🙂 I love the community that is forming at the little herbal


My plan for the rest of the weekend:
Friday (Today): 100-250 cals
Sat. : 100-250 cals
Sun. : 100-170 cals
I'm so out of practice, but I know that when school starts again on Monday I'll have to eat lunch at least, to keep people from suspecting anything. I'll be able to get by with eating an apple for lunch most days, but sometimes I'll need to eat a little more. We'll start with apples, though, and take it from there.
I'll update more as the day ends.
It's now 8 PM, so the hours of eating are over.
I'm so proud of myself today. I ate a total of 160 calories, from two 80 cal. yogurts. I even cooked a whole pizza for my siblings and didn't eat a single bite, not even a string of cheese or a piece of fluffy crust. I stayed busy the whole day, and every time I thought I might go to the kitchen, I drank water.
I feel amazing!
Hugs & Butterfly Kisses


Premium Northwest Grown
Raspberries, Blueberries, Strawberries,
Blackberries, Cherries and more
Picked at the peak of ripeness.™
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Sweet. Simple. Sensational!
Our one and only ingredient is fruit – picked at the peak and quickly frozen to lock in all the natural goodness.
- Picked at the peak of freshness.
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- Exceptional taste and nutrition
Rader Farms Brand Frozen Fruit – Product Information:
Check it Out
Meeker raspberry plants bear abundant crops of large, sweet, richly-flavored, berries. These delicious, thimble-shaped red raspberries are great for eating fresh, freezing, and preserves. Click on the video link to watch our Rader Farms Meeker raspberry roots being planted with hand labor on virgin ground at a pace of 8-10 acres a day.


Like their fiercely independent forbearers the Pilgrims, New Englanders are tough to please.
But try just one of Yankee Trader Seafood’s crab cakes or fish cakes, and your taste buds will instantly tell you why New Englanders prefer them.
The classic home cooked flavor, fresh ingredients, and special mix of spices have made Yankee Trader Seafood a trusted name in New England kitchens, with a loyal following from Manhattan to Maine.
Family-Run For Quality
Many of the same folks who started with Yankee Trader Seafood still prepare their Maryland style crab cakes, fish cakes and lobster spread. Their experience and devotion to home-cooked quality explain why Yankee Trader Seafood products continue to generate such a big following.
All employees are trained and certified in HACCP, and all products are prepared with only the freshest ingredients so they meet Quality Control’s strict standards. The popularity of Yankee Trader Seafood products has grown by word of mouth, and our commitment to quality and flavor explains why!


Sosban Fach Welsh Restaurant
A brand new restaurant opening in 2014 in the heart of Cardiff city, offering an exciting culinary experience. Our mission statement is to revive the old traditional recipes and bring traditional Welsh food within the reach of everyone.
The real taste of Wales can only be appreciated with ingredients that are produced wholly in Wales and not merely packaged in Wales. We are proud to support our Welsh farmers and producers.
Our menu features a range of authentic Welsh dishes taken from recipes cooked throughout Wales, dating back as far as the Romans and right up to present time. We are inspired by Welsh culture stretching from the markets of Abergavenny to the shores of Pembrokeshire and from Cardiff to Conway. Our experienced chef have studied various reference and history books and consulted experts in order to put together an outstanding array of truly Welsh dishes, designed to excite the palate and bring back memories that have fed a truly great nation. Very soon you too will be able to experience "the real taste of Wales".


On Sunday, I went apple picking! I love fall, and I’m one of those people who has a list of awesome fall activities that I just have to do so my season feels complete. Apple picking is definitely at the top of the list.I’m a picky eater and I don’t like a lot of fruit. I eat a lot, but of the same kind. It’s usually more about texture than taste. I do love apples and eat them all the time. If I don’t have any, I feel an urge to run to the store. These sudden I-need-an-apple attacks can happen at any moment. Luckily, I now have a million apples, so I’m good for a couple of weeks. Maybe.
I went to an apple orchard that was about an hour and a half away with some friends. I was wondering why we were going so far, when there are orchards much closer to home, but when we got there, I figured it out. It was beautiful. I think it’s probably hard to find an ugly apple orchard, but still, it was lovely.
I tried to take a nice picture with my friend Adèle, but it took a while.
Me being me, I decided what this apple picking expedition need was some yoga poses.
Note: This is not the half-moon pose that injured my butt. This is it’s much gentler, nicer, no butt-muscle pulling twin.
After the apples, we decided we hadn’t had enough of fall (is that even possible?) so we headed out to pick some pumpkins and squash.
These are called ghost pumkins or ghost greys or something spooky like that.
After all the squash fun, we went to an Abbey where I bought honey, caramel and chocolate. Not a bad day for sweet things.
I now have many, many apples that I have slowly started to turn into delicious apple amazingness. There is more to come, including apple pie, apple sauce, apple juice, apple crisp, apple muffins, apple cookies, apple cake, apple bread, apple butter and apple turnovers. Did I forget anything?


My lovely wife and I just returned from a road trip through western Canada and northern Montana which was a most scenic adventure as you might expect. We love the West but had never explored this state or been to Canada. We enjoyed the Alpine look and feel of the Banff area and the great northern Rockies. Since we went in September the mountain peaks were getting snow already and we had a couple of days when we saw a little snow at the lower elevations. The weather overall was quite good temperature-wise (although my shorts were the only piece of clothing I didn’t bring out of the suitcase). We saw the sun at least part of most everyday so it was all good! The glacier and mountain lakes were the most spectacular we’ve ever seen. The color was a blue we hadn’t seen before and they were cold and clean.
Great hiking and beautiful scenery everywhere, but where to eat? This was not a problem and in fact was, as usual, a wonderful part of the journey. Both locations are big on big game meat such as buffalo, elk, and AAA Alberta beef. But salmon and fish were very prevelant as well as poutine. This is the West and cowboy country. Here are some of our favorites and the locations:
The Georgetown Pub – this Irish Pub is in the Georgetown Inn in Canmore and is a nice pub with a large restaurant. We had no problem getting a table without a reservation even though they appeared to be very busy. My wife had the fish and chips and I had the Yorkshire pudding with a traditional ale that was brewed locally. The Yorkshire pudding made with AAA Alberta beef and a very rich gravy was very filling and satisfying. Fish and chips were done in a traditional way which Cindy enjoyed. Price was very reasonable.
The Tavern – this local establishment in downtown Canmore has been a restaurant since the early 1900s. May not wow you at first glance but the food and drinks are first rate. Cindy loved her fresh made margarita while we waited at the bar and I had a couple of local brews. There are so many good micro breweries around these days and I love to sample the locals. We split a poutine that was one of the best I’ve ever had. The gravy made the dish. My wife had a black bean burger and a Caesar salad. I had the burger and a homemade tomato soup. Very fresh and tasty. Many unusual “snacks” to try if you’re so inclined.
The Iron Goat Pub and Grill- in Canmore was a delight. We showed up without a reservation but they found us a table on the second floor which had some great views out the floor-to-ceiling windows. You could see the Three Sisters Mountains in the front of the restaurant. Cindy enjoyed a baked chicken with roasted veggies and red potatoes. I had a buffalo, elk, and beef meatloaf with potatoes, small corn on the cob, and roasted peppers. What a great combination of meat flavors to remind me I wasn’t in the South. This dish was delicious and definitely not my momma’s recipe.
The Front Porch Grill House – was in Eureka, MT just across the Canadian border. Stopped here for a little snack but bought the largest meal of the day at noon. This diner was by far our largest surprise and a fun place to eat. Everything on this menu looked great and so was the diner atmosphere. We tried two of their local favorites. I had the Famous Eureka Bubba Burger. It was a perfect blend of flavors. Burger, Cajun sausage, shrimp, cheddar cheese, and chipotle, with all the cool trimmings (lettuce, tomato, pickle). Cindy had the Montana Huckleberry Burger. When you look at the ingredients it doesn’t sound right but it is right! Burger topped with jalapeños, cheddar cheese, bacon, huckleberry ice cream and huckleberry jam. As the ice cream begins to slowly melt it cools the heat from the peppers perfectly. Fries were perfectly done and plenty. The burgers are going to be served at the lighting of the National Christmas tree this year. What a treat and a splendid surprise. We tried to stop here on our way back home for breakfast but unfortunately they were closed. I later discovered that Chef Monroe is quite accomplished and famous in New York and Paris, France. The joys of travel!
The Buffalo Cafe – in downtown Whitefish was where my wife said she might have had her best meal. This casual cowboy cafe serves up well prepared meals, and great local beers at a reasonable price. She had a parmesan encrusted chicken with a lemon pepper aioli that was just too good! It came with whipped potatoes and roasted carrots. I know it was tasty because she let me try it. I had the pan seared wild Alaskan salmon with a ginger-maple glaze served with veggies and whipped potatoes. Local beers were my choice again. Cowboy Chefs have learned a thing or two since the days of the chuck wagon and beans and beef.
Snowgoose Grille – is in St. Mary by the East entrance to Glacier. It’s actually located in the St. Mary Lodge and we just squeezed in at the end of their lunch session. This afternoon meal once again proved to be more than a snack and our biggest meal of the day, for good reason. I tried a local beer to start with and we ordered a starter. Cindy had the spinach apple arugula salad with candied pecans and dried cherries. I ordered the corn bisque which was more of a chowder with lots of creamy corn roasted red pepper and corn melange. For our lunch Cindy had the chicken salad wrap with dried cherries, spinach, and green goddess dressing and I had probably the best sandwich of the trip (after the bubba burger). I ate the elk bratwurst on a wheat Montana hoagie bun with stone ground mustard, lettuce, and tomato. Looked like a sausage but was mild as a brat. We were stuffed.
Craggy Range – is in downtown Whitefish. Might have had the best appetizer we tried. The Fry Bread with apricot red onion jam, whipped cream cheese and mint was one of our favorites. The fry bread was a little different than we had expected having had it in a couple of Native American locations over the years. The fullness of the bread reminded us more of a doughnut than the traditional flat version. However, it could easily have been served as a dessert.
Casey’s – in downtown Whitefish is basically a good solid slightly upscale burger and sandwich pub. I had the buffalo sliders and a local brew which were both quite good. I had a cup of the cheeseburger soup and it too came across as a great blend of the traditional cheese and burger. My wife had a margarita that was so sour she had to add a pinch of sugar, and a fish and chips dish. All in all a basic, not great but good delivery of food.
All of the above places were easy to find and it reiterates what I believe: that no matter where you go, how remote an area you might be traveling, you can always sniff out great food and places to remember. Take time to do a little researching into the local places and the local specialties. You will be glad you did when it comes time to ring the dinner bell.


The shiitake mushroom is a culinary and medicinal fungus found in Eastern Asia. It is native to Eastern Asia and is usually harvested and eaten in Japan and Korea. In some regions, it is consumed as a delicacy, though not for its mushrooms. It is commonly seen used in Japanese cooking and is often used as a flavoring or preservative for certain foods and drinks.
The shiitake mushroom, also called a shiroshimo (a word that means sweet, fragrant and aromatic) mushroom, is a mushroom commonly found growing on the bark of trees. The mushrooms have a sweet odor that is distinctive but can vary greatly depending on where the mushroom grows and how it was harvested. The shiitake mushroom is also called a wild mushroom in Japan. The mushrooms are also known by different names in other areas of the world. Some mushrooms grow in North America and in Europe. However, they are generally used for their mushrooms and not for eating them.
The shiitake mushroom is very popular in Chinese and Japanese cuisine. Traditionally, the shiitake mushroom is eaten raw. In Japanese dishes, the mushrooms are used to add flavor, as well as a flavorful preservative, sometimes used as a binder. The mushrooms are eaten raw or used in a variety of recipes.
Shiitake mushrooms contain a variety of nutrients and trace minerals. They are very rich in potassium and magnesium, and are often used in the processing of soups. They are also used in Japanese sushi and are also used in some Eastern cooking to add color and taste. They are also used in cooking in Japan as a substitute for sesame seeds.
The medicinal properties of the shiitake mushroom can be traced back to ancient times. The mushroom has been known to treat cancer. The Japanese began using the mushroom for this purpose in the first century A.D. The Japanese use the mushrooms for their soup and for other purposes as a flavoring agent. They are also used in Chinese medicine to treat arthritis and kidney stones.
There are a number of things that can be done with shiitake mushrooms. Many people enjoy adding them to their salads, meats, or making a meal out of the mushrooms themselves. Another popular way is to freeze the mushrooms and use them later. Some people freeze them and then grind them into powder.
You can cook the mushrooms themselves, or you can buy freeze dried mushrooms. The mushrooms should be peeled prior to being frozen. They can also be freeze dried. This is easier than using fresh mushrooms because the freeze dried mushrooms are already in the liquid state. A simple method is to put the mushrooms in an air tight bag and wrap it in plastic wrap.
Store the mushrooms in the refrigerator and once it thaws, simply remove the plastic wrap, place the mushrooms in a bowl of water, and the mushrooms will deflate.
Shiitake mushrooms are available in a variety of supermarkets and online stores throughout the country. It is common to find them in Asian grocery stores, but you can also find them at specialty stores, as well as some drugstores. These stores may be able to find them in specialty stores and specialty food markets.
Shiitake mushrooms can be frozen and used right away. They can also be frozen and used in a number of recipes to add flavor and thickness. You can also add these mushrooms to meat dishes, such as risotto. To prepare risotto, you need to drain the mushrooms and slice them before adding them.
The Shiitake mushrooms can also be used in sauces, soups, and stews. When prepared correctly, you can use them in just about any recipe. Many recipes call for the mushrooms to be cooked completely raw. But most recipes will call for sauteing the mushrooms. You can saute the mushrooms in olive oil and then add them to your dish, and they will keep their flavor without losing any of their nutritional value.
You can find many Shiitake mushroom recipes on the Internet. Most recipes use the fresh mushrooms and leave out the soaking part, but there are some recipes that require soaking the mushrooms. If you are going to soak the mushrooms, you will want to leave at least a couple of days in the soaking liquid, so that the mushrooms do not lose their flavor. If they are kept in water for more than a day, you will lose some of the mushrooms flavor.


When in doubt, bake! -Plato-
Have you heard about that? What? Never heard?! Ok, you're good, I of course made it up.
It's just another Sunday until I decided to bake. Why? Because why not. Ok, so I wanted to bake something easy with simple ingredients whom I can find everything I need in my own kitchen. Then I chose pretzel. Pretzel or brezel in Germany, or whatever you may want to call. Besides the simple ingredients, I was just curious because I tried to bake it once and the result was next to nothing. Ok, it's not that bad, still edible, but the the dough was brittle , not flexible, and the shape was just...meh.
I tried to google many different recipes and I finally found this one. It seemed suit me well. I know it's in Germany, but seriously, you need no knowledge about German language to follow it, why? because there's google translate...hahahahahaha. Nope, seriously not, you can definitely guess the ingredients then see the picture for the baking instruction. I decided to use this one because it's a small batch recipe. I ain't gonna bake a lot because I only want to feed myself not a throng of people who attend Octoberfest.
Ok, here's the recipe:
250 gram flour
1/2 cubes (fresh) yeast
1/2 tsp salt
1/2 tsp sugar
150 ml soy milk
20 gr margarine (vegan)
3 tbs baking soda
How much is 0,5 cubes (fresh) yeast? Good, same question here. Btw, i have no idea what fresh yeast is, and just too lazy to google it. Anyway, I found out that 1 cubes of fresh yeast is about 40 gram and it's equal with 16 gram of dry yeast. Meaning, if we need 20 grams of fresh yeast we'll need 8 gram of dry yeast which equals with 2.5 tsp. Yea, I ended up using 2.5 tsp of instant yeast. Wahtev.
It turned out to be a very nice recipe. The dough was not brittle, pretty much durable but still flexible *what?! I just said durable? it sounds weird when one talks about dough. Nevermind* I did some modification such as replacing soya milk with milk, then margarine with unsalted butter. As I said before, I used whatever I had in my kitchen. Ah, and I also modified the shape of my pretzel, why? Because why not.
|Oh, hello pretty thing!|
|Some of them are ready for bathing session in the baking soda solution.|
Ok, the original recipe suggests to divide the dough into 5, but instead of 5 I divided into 8. Why? Because
why not the more the merrier, hahahahahaha and I still got decent form/texture of pretzel.
|Soooo pretty!!! Seems like the dough having a good time sunbathing and now they get tanned perfectly.|
Here's the thing, if you like baking but you know you're crap (like me) don't forget to type 'easy' whenever you use your search engine. Oh, and just in case you want to know how my old pretzel looked like, here it is:
Ok, now let me enjoy my pretzel. Enjoy the rest of your Sunday.
p.s. tomorrow is Monday, brace yourself!!


I’m a menu description. Click me and then “Edit Menu” to open the Restaurant Menu editor and change my text.
I’m a description. Click me and “Edit Menu” to open the Restaurant Menu editor and change my text.
our soups are prepared per order. Please let our team know your spice preference.
All Rakhang salads are spicy, please let our team know if you prefer a little less generous on chilli or otherwise. Our Salad dishes can be served as starter or main course.
Thai foods has its reputation on the spicy side, however not all Thai foods are as spicy as many thought. Do let our team know how you would like to explore our creation, and we should be able to prepare a mild version as good as the original.
Vegan options are available, please ask our staff for more detials
RAKHANG seasonal creation will be here.


BB's is the UK's number one caribbean restaurant. Come and see Gos from
Big Brother working here when he's not falling asleep. Great food too
The restaurant takes its name from this dish, fresh crabmeat with exotic herbs, wine and cheese sauce, served in a crab shell you can also explore our restaurant by checking out City Marque
Deep Fried Baby Sardines
Served with malt iron pepper sauce.
BB's Classic Barbecued Ribs
£5.25 / £10.75
meaty pork ribs marinated in fresh herbs and lime. Taken as a starter or main course.
Deep Fried Lambi
Conch meat seasoned with flour, mixed species and served with lemon.
Classic jamaican dish served with freshly made bakes.
Large fish water prawns cooked in hot Caribbean Pepper sauce and served on a bed of wild rice and dice cucumber.
Devilled Saltfish Balls
Salted cod mixed with herbs, spices and chilli peper, rolled into balls and deep-fried.
Split Pea Soup
With ham hock and dumplings.
Melon St. Michele
Fanned melon and coconut.
Callaloo and Okra Soup £4.25
Avocado Perry £4.25
Takes its name after my wife! Sliced avocado and pineapple served with a guava dressing
Sea Food Marquis
Fine julienne of carrots, leek, spring onions, diced mixed fish, prawns and scampi.
BB's Signature Dish - Curried Caribbean Special
Tender goat meat cooked in curry and coconut milk.
The Twins Benjamin - Daddy's girls £11.95
A double delight of prime fillet of red mullet and sea bream on a cushion of shredded sweet potato cake. Pan fried with okra, mixed peppers in a garlic and lime sauce.
Steak River Antoine
Sirloin steak cooked to your preference, served in classic Grenadian rum with a sweet relish sauce, served flamed
Spice island Jerk Chicken
The only way to eat chicken in the Caribbean, well marinated in twelve different herbs and spices.
Traditional Indian float bread, filled with with your choice of either vegetables, lamb, goat or chicken.
Takes its name after my first son, selected scampi and mushrooms cooked in safron, white wine and cream.
King Prawns Seretse
This takes its name after my second son, the King of Prawns cooked in butter with lobster sauce, served with mango and pimentos
Served on the bone with a rich ratatouille sauce.
Parrot Fish Calypso
Seasoned with red, Green and yellow peppers served in a citrus sauce.
Flying Fish Coo Coo
100% Barbadian flying fish cooked in the oven in butter, served on a cushion of polenta.
Vegetable Curry £9.50
Only Caribbean vegetables used in this dish.
Barbadian Coo Coo £9.50
Cooked Polenta style with coconut garnished with ratatouille and glazed with a cheese sauce.
Black Eyed Beans and Red Bean Stew
Seasoned with herbs and spices.
BB's Special Salad £5.20
With fresh crab meat, garlic, croutons and diced ham.
Mixed Salad £3.00
Green Salad £3.00
Warm Salad with Nuts £4.95
Macaroni Cheese £3.25
Sweet Potato £3.25
Pumpkin Fritters £3.25
Fried or Boiled Plantain £3.25
Green Bananas £3.25
Jumbie Umbrellas (Mushrooms) £3.80
Bread Fruit £3.25
Mixed Caribbean Veg (Selection) £6.95
Roti Skins £4.50
(NB. Caribbean Vegetables when in season)
The one and only Bananas flamed in Rum & Lemon £5.25
(seeing is believing) served with vanilla ice cream.
BB's Fruit Delight £4.95
A selection of fresh caribbean fruits served in a passion fruit coulee.
Banana and Pineapple Crˇme Brulee £4.25
Brown Girl in the Ring £4.25
Chocolate fudge cake served with a rich chocolate sauce and cream.
BB's Homemade Ice Cream £4.25
Ask for today's flavours.
Mango or Passion Fruit Sorbet £4.25
Nuts about Chocolate £4.25
A trio of chocolate filled with praline.
Pot of Coffee (serves 2) £3.95
BB's Special £4.50
Made with bourbon whisky.
Cool Slipper Coffee £5.95
With cognac and a hint of rum, topped with cream.
BB's Bush Tea £2.50
Made with exotic spices & herbs from Grenada - The Spice Island.
Liqueur Coffee £4.50
WINE AND BAR LIST
Moet & Chandon £34.00
House Brand £25.95
Asti Spumante £13.75
Chardonnay & Shiraz £14.95
Matteus Rose £10.95
House Red & White £9.50
Glass House Wine (125ml) £3.25
Carib Larger £2.80
Red Stripe £2.80
Dragon Stout £2.80
Holsten Pils £2.60
Rum Punch £4.95
Pina Collada £4.95
Sex on the Beach £5.95
ÒKaren'sÓ Special £6.50
Guinness Punch £3.95
LIQUEURS & BRANDIES
Remy Martin VOSP £4.20
Hennessy XO £4.95
House Brand £3.20
All Liqueurs, Ports & Sherries £3.50
all £3.60 per shot
BB's Special Rivers Rum
Wray & Nephew
Southern Comfort £3.00
Fruit Punch £2.95
Peanut Punch £2.95
Pineapple Punch £2.95
Pineapple Juice £1.80
Cola/Diet Cola £1.80
(BB's water bottles available for sale)
Mango Juice £1.80
Orange Juice £1.80
We're in West Waling, London. It's easy to find. Just ask any friendly Cockney the way to BB's
By bus: Any bus driver would be happy to drop you off at BB's
Read what the press have had to say about BB's:
"The taste of Caribbean food is an amalgam of different cuisines brought from Europe, Africa and Asia during the past 500 years. Grenadian chef Brian Benjamin is wholly committed to this inheritance, which he interprets at his London restaurant BB's Crabback. Although he is cooking thousands of miles away from home he is staying at London serviced apartments, his menu reflects the essence of the food that he grew up with.
Brian Benjamin describes his grandmother as the greatest influence on his cooking. "Just being around her in the kitchen was a huge education," he says. "I learnt about different ingredients and how to use them, and watched her put her character into the food she cooked."
As Brian talks about those early days when his grandmother prepared meals for the family, the self-sufficiency of the local people becomes evident. "Catch it, cook it and eat it" is how he sums up the way things were done before the arrival of refrigeration. Meat and fish were slaughtered or caught, seasoned and cooked on the same day. Ground provisions such as yams and sweet potatoes, vegetables - callaloo, okra and pumpkin - herbs, spices and fruit were all pulled or picked just before use. Absolute freshness was a prerequisite of the cooking and nothing went to waste.
Homemade coconut oil was the magic ingredient and lent an intoxicating fragrance to everything fried in it. It could be heated to a ferocious temperature, when a handful of white sugar would be thrown in and caramelised. Seasoned meat would follow, and once the colour became a glorious golden brown, the dish could be varied in numerous ways. The aromas were unforgettable, as small pieces of salted pigtail or pork deepened the flavour, along with garlic, thyme and pungent, fiery Scotch bonnet or seasoning peppers. Part of the cooking ceremony was that everyone helped to pick the rice, black-eyed peas or kidney beans free of stones before throwing them into the pot.
All these things now appear on the menu at Brian's restaurant in Ealing, west London, which he opened in 1994. The atmosphere here is distinctly Caribbean and that is its great strength.
"I wanted to carry on the tradition of cooking that I grew up with," says Brian, "to build on the foundations that had been laid down by generations. That's how people cook in the Caribbean. Recipes are passed down through families but also everyone feels free to try new things."
Moving kitchens from this part of the world to London may seem an improbable transition. In the Caribbean, the preparation of food can be a lengthy affair, but in a city environment, time is of the essence. Brian has selected dishes for his menu that give his customers a flavour of the unhurried pace of the Caribbean in the time allowed, but without compromising the taste. "I wanted to recreate the way the food is prepared there, but to present it here in a different way, to a restaurant standard," says Brian.
But many of his dishes have a twist, owing to the training that he received when he first came to Britain 25 years ago. A professional chef's course at London Transport's catering school, which provided the food for the company's corporate functions, gave Brian a thorough grounding in classical French cooking. These influences show up in dishes including his eponymous BB's crabback - fresh crabmeat baked with double cream, dry white wine and cheese - a close Caribbean cousin of the traditional French coquilles St Jacques. Similarly, chicken and parrot fish are cooked with cream, stock and wine as well as coconut, jerk seasoning and chillies. But salted cod is the same here as there, as are the range of dried pea and bean dishes that Brian incorporates into his repertoire, such as split pea soup or pigeon pea soup -based on his grandmother's original recipe. And, as at home in Grenada, fresh pepper sauce is made in the kitchen not taken from a bottle.
Fresh tropical fruits are treated to dousings of rum imported from Grenada, and the other drinks offered on the menu induce a mood that is unmistakably Caribbean. Brian showed me a large bottle of River Antoine dark rum (known in Grenada as 'rivers rum'), which was being infused with a doubtful collection of insects, worms and centipedes, as well as the more familiar sticks of cinnamon, peanuts, bay leaf and aniseed.
Brian's efforts to bring the colour of Grenada to Britain have paid
off. He freely admits that the number of covers in his restaurant has risen
from adequate to maximum most nights over the last few years, and in April
he won UK Afro-Caribbean Master Chef of the Year. "Now people in this country
can enjoy what my grandmother gave me," says Brian. "It's hard work, but
I want to make the food that I love as colourful as possible and to give
people an authentic taste of the Caribbean." His customers' obvious appreciation
can be read in the affectionate compliments written all over the wall and
ceiling of the restaurant." - Cristine MacKie,Waitrose Magazine


Check out our fully customizable menus. From birthday parties to corporate bbq picnics or mitzvahs to plated wedding receptions we, at High Point Events & Catering, will make your event special.
- Barbecue Menu *NEW 2018 MENU*
- Formal Menu
- Holiday Menu *NEW 2017-2018 MENU*
- Appetizer Menu Options
- Vegetarian Menu Options
- Vegan Menu Options
- Bar Menu
- Express Menu
We will be happy to work with you regarding vegetarian, vegan, gluten-free, and kosher options. Please contact a High Point Events sales rep at 301.428.0650 or firstname.lastname@example.org with questions and requests.
Prices and availability on all menus are subject to change, and all prices are per person, unless otherwise indicated.


Thursday October 5th was the opening night of the Sydney Night Noodle Market came back to Hyde Park – so of course Christy and I had to stop by and feast. If you don’t know what the Night Noodle Market is, it is basically a bunch of Asian food stalls added with desert and drinks. The night was highlighted with dragon dancers that made their way through Hyde Park.
First was Cloud Thief (formally known as Bao Stop).
At this stall we both had the Old School Trifecta which had braised pork belly, fried chicken and pecking duck bao. This was a great one to start the night with.
My favourite one out of the three was definitely the pecking duck purely because of the sauce.
After seeing a couple of people walking around with peking duck fries, Christy and I thought it looked too good not to try. So we tried it, and oh my god – it was toooooo good. With the fries came shredded duck and the pecking duck sauce (this was probably why I loved it so much!).
And of course we couldn’t leave without having desert from Gelato Messina. I had the ‘I Think I’m Turning Sesame’.
Inside was black sesame gelato, condensed milk coffee jelly, miso crunch, banana miso bread, vanilla cream and coffee powder.
This was probably the most filling desert I’ve ever had in my life, the coffee jelly and banana miso bread really topped the desert for me.
I need to go back – there was just so much that I didn’t get to try because I was so full. Next time I must go to Twistto and get the twist potato on a stick and for desert I am 100% going to Waffland.
If you live in Sydney or are visiting during the month of October – be sure to stop by the Night Noodle Market, the last day is on 22nd October just in Hyde Park.
You can easily get the train the either St. James or Town Hall!
And did I almost forget to mention it’s free entry?


Try Bison Rib-Eye, Grilled Pork Chop, Soy-Ginger Salmon, and more!
350 First Restaurant Week Menu
Lunch - The Perfect “10” (Entrée, Beverage & Tax $10.00) select one
- Caesar Salad- Ciabatta Croutons, Parmesan Crisp add chicken, shrimp or steak
- The 350 Salad- Rainbow Carrots, Roasted Fennel, Blue Cheese, Pepitas Dried Cranberries White Balsamic Vinaigrette add chicken, shrimp or steak
- Rustic Chicken Sandwich - Feta, Roasted Peppers, Red Onion, Arugula, Toasted Baguette. Served with a choice of Steak fries, coleslaw or chopped salad
- Braised Short Rib Sandwich- Swiss Cheese, Fried onions, Mixed Greens and Horseradish Aioli, served with a choice of Steak fries, coleslaw or chopped salad
- Crab Cake Sandwich- Creamy Cole Slaw, on a Brioche Bun served with a choice of Steak fries, coleslaw or chopped salad.
- The 350 Burger (build it) - Butchers blend patty with your choice of 3 toppings: cheddar, Monterey jack, Swiss, blue cheese, provolone, America, bacon, jalapeno bacon, caramelized onions, sautéed mushrooms, avocado, jalapeno, served with lettuce and tomato with choice of Steak fries, coleslaw or chopped salad.
- El CUBANO Sandwich- Smoked Ham, Pulled Pork, Swiss Cheese, Cured Onions and Yellow Mustard on Telera Bread .served with a choice of Steak fries, coleslaw or chopped salad.
- Five Cheese Melt* New 2017 - Provolone, Cheddar, American, Swiss, Parmesan crusted sourdough with roasted tomato bisque for dipping..
- Pastrami Reuben* New 2017 - Shaved pastrami, provolone cheese, sauerkraut, 1000 island dressing, marble rye served with your choice of Steak fries, coleslaw or chopped salad.
- First Ave Meatloaf Sandwich* New 2017 - Homemade BBQ glaze, cheddar cheese, crispy buttermilk onions, Texas toast served with your choice of Steak fries, coleslaw or chopped salad.
Dinner $25.00 select one
- Bison Rib-Eye *New 2017 - Creamed spinach and Steak fries
- Grilled Pork Chop *New 2017 - Sweet potato mashed Andouille sausage gravy, fried green beans.
- Soy-Ginger Salmon *New 2017 - Soy-ginger glaze, served with coconut rice, Chinese garlic green beans.
Address: 350 First Avenue NE
Phone: (319) 731-4444


Trump has recently gutted the EPA and other agencies that have been created to put some oversight and accountability into our food system. Consumers are often not involved or educated about the production of their food and just assume the farming practices used are safe for the farmer, consumer and the environment.
When we let business profits and corporation monopolies control our decision processes in the creation of the food that we eat and put into our bodies, we will to continue to have more unexplained health issues.
In much of the US, without little regulation from government, is demanding far healthier local, fresh and organic foods and willing to pay more those products. We do not need to roll back the progress that the organic food movement has made in the past 30 years.
We need to better understand the importance of our soils as a way to create sustainable farming that is healthier for our farmers, our own bodies and our planet.
Defunding, and eliminating our organizations that monitor and research best practices is not the direction we want to go. Just as US was once convinced that the cigarettes were healthy since corporations wrote reports that told it was so, we can’t let business define the science around food and agriculture production convince us that chemicals and GMOs are the best approach for our future food production.


NE1. Kai Lan Beef
Chinese broccoli stir-fried with beef in garlic & ginger brown sauce
NE2. Braised Triple Yong Tofu (8 pcs)
Braised stuffed tofu, eggplant & green pepper with fish puree in oyster sauce.
NE3. Salty Fish/Chicken Tofu (GF)
Salty fish, chicken & tofu simmered in thick chicken broth
NE4. Black Pepper Chicken
Chicken sautéed with onion, bell pepper & scallion in black pepper sauce
NE5. Black Pepper Beef
Beef sautéed with onion, bell pepper & scallion in black pepper sauce
NE6. Salted Egg Lai Yu Chicken
Lightly breaded chicken stir fried in salted egg yolk with butter milk.
NE7. Salted Egg Lai Yu Shrimp
Lightly breaded shrimp stir fried in salted egg yolk with butter milk


The most potent enhancer of iron is vitamin c. fruits and vegetables are a good source of vitamin c broccoli, cabbage, cantaloupe, cauliflower, green papers, honeydew, kohlrabi, papaya, potatoes, strawberries, tomatos”(Havala). 5. B12 B12 play a role in the body that is crucial to life. It is needed for cell division, and deficiency symptoms show up in the red blood cells, which divide very.
View Essay - Fruits Vs. Vegetables Essay from ENGLISH 1301 at South Texas College. Martinez 1 Norma Martinez TR 8:30 AM Professor Haske February 23, 2017 Fruits vs. Vegetables Ever since I was a.
The trickiest thing about essay writing is that requires more than just the ability to write well (which could Compare And Contrast Essay Fruits Vs Vegetables be a struggle on its own for some students). Proper paper writing includes a lot of research and an ability to form strong arguments to defend your point of view. It also requires knowledge about how to present your thoughts on paper right.
Examples of high-calorie fruits and vegetables include dates, raisins, figs, grapes, sweet cherries, avocados, corn, white potatoes and sweet potatoes. Although these fruits and vegetables have high calorie counts, you can work them into your nutrition plan if you control portion sizes and keep your daily calorie intake within target range. references Linus Pauling Institute: Glycemic Index.
Most of the fruits and vegetables are so nutritious and good to taste that it has driven many into opting for a pure vegetarian diet. While some of them can prevent heart attacks, kidney failure, liver failure etc others have the ability to prevent the risk of cancer occurrence or help you curb your appetite to promote healthy weight loss. Therefore, it is very important for you to eat all.
When students want Essay On Fruits Vs Vegetables to Essay On Fruits Vs Vegetables receive online assignment help they Essay On Fruits Vs Vegetables don’t want Essay On Fruits Vs Vegetables to risk their money and their reputation in college. Thus, unlike some of the other companies out there, our online assignment writing service guarantees that every paper is written from scratch and is 100.
Tomatoes are fruits that are considered vegetables by nutritionists. Botanically, a fruit is a ripened flower ovary and contains seeds. Tomatoes, plums, zucchinis, and melons are all edible fruits, but things like maple “helicopters” and floating dandelion puffs are fruits too. For some reason, people got hung up on tomatoes, but the “fruit or vegetable” question could also work for.
The trick to keeping your vegetables healthy and thriving is consistent water and some casual management. It doesn't have to be a time-consuming process. Every once in awhile, take a look at your plants, check the soil to see if it's moist, pull a weed here and there, and if you see a bug just hose it off. Sometimes a little water is all the chemical control you need.


Ask about our Daily Specials Monday - Friday!
Extra Sauce or Dressing $0.50
Rhode island's best wieners right here in North Smithfield! Topped with Tom's Coney island meat sauce, mustard, chopped onions & celery salt.
Our new, thick-cut "Jersey Shore" fries are to die for!
Boneless Buffalo Nuggets
Served with fries & a side of sauce for dipping.
8 Italian breaded sticks of cheese fried golden brown & served with Mama's marinara sauce.
Pizza by the Slice
By popular demand, we now serve pizza by the slice:
Cheese Slice: $1.65
Special Slice: $1.99
Gator Buffalo Wings
The biggest & best around! Spice them up your way: plain, mild, spicy or nuclear! Served with bleu cheese dressing on the side!
Small (6 pcs): $7.99
Bucket (16pc): $15.99
Homemade Onion Rings
The best shoe-string rings this side of heaven. Hand-tossed & fried to perfection!
Crispy Chicken Nuggets
Served with fries & a side of sauce for dipping.
8 whole spicy jalapeños breaded & stuffed with melted cheddar cheese, served with ranch dressing on the side.
This is our small pizza dough stuffed with your choice of toppings.
Fresh Cheese Calzone with Lumberjacks Sauce
1-Topping with Cheese & Sauce
2-Topping with Cheese & Sauce
3-Topping with Cheese & Sauce
Steak & Cheese and Spinach Pie do not traditionally come with sauce, but we'll add it for you at no extra charge!
Pepperoni & Cheese
Sliced Meatballs, Italian Sausage & Cheese
Steak & Cheese
Add fresh sliced green pepers, onions or mushrooms for $0.50 each.
Fresh Fleur de Lis Ham & Cheese
Sauteed Spinach, Sliced Black Olives & Feta Cheese Crumbles
Fresh sliced pepperoni, sauteed spinach, sliced black olives & Cheese.
All salad served with your choice of dressing on the side: Italian, Greek, Raspberry Vinaigrette, Caesar, Ranch, Bleu Cheese, Lite Italian, Gator's Own Honey Mustard, Gator's Own Balsamic
Top off any Salad:
• Add Fresh Honey Grilled or Buffalo Chicken Breast $2.99
• Add Crispy Chicken Nuggets or Boneless Buffalo Nuggets $2.99
• Add Scoop of Tuna or Willow Tree Chicken Salad $2.99
Fresh mixed greens, cucumbers, tomatoes, black olives & red onions.
Fresh house salad topped with feta cheese crumbles & extra red onion & black olives.
House salad with fresh sliced fleur de lis ham, fresh sliced genoa salami & provolone cheese & topped with fresh sliced green peppers & lined with a few pepperoncini.
Fresh romaine, parmesan cheese & homemade croutons.
House salad topped with fresh sliced turkey & fleur de lis ham, shredded cheddar cheese, homemade croutons & hard-boiled egg.
Here at Lumberjacks, we use only the freshest ingredients available to keep you coming back for more!!!
• Personal 9" $6.25
• Small 12" $8.99
• Large 16" $14.99
Pepperoni, ground hamburger, green peppers, onions, mushrooms, fresh mozzarella cheese & Lumberjack's sauce.
Pepperoni, Italian sausage, ground hamburger, meatballs, bacon, fresh mozzarella cheese & Lumberjack's Sauce.
Green peppers, onions, mushrooms, black olives, broccoli, fresh mozzarella cheese & Lumberjack's sauce.
Lumberjack's sauce, grilled chicken, spinach, mushrooms, onions, feta cheese crumbles & fresh mozzarella cheese.
The Pine (A Customer Favorite!)
Pesto sauce, grilled chicken, roasted red peppers, spinach & fresh mozzarella cheese.
Forest Fire (Most Popular!)
Lumberjack's sauce, buffalo grilled chicken, bleu cheese crumbles & fresh mozzarella cheese.
The Green Birch
Alfredo sauce, sliced tomatoes, fresh garlic, grilled chicken, spinach, fresh basil & fresh mozzarella cheese.
Texas BBQ Chainsaw
BBQ/Ranch sauce, grilled chicken, roasted red peppers, caramelized onions & fresh mozzarella cheese.
Extra virgin olive oil, banana pepper rings, crushed red peppers flakes, fresh chopped basil, fresh garlic & fresh mozzarella & parmesan cheeses.
Our homemade Lumber Luna traditionally comes with its own Lumber Luna sauce, but you can substitute any sauce for no extra charge!
Step 1: Choose a Size
• 9" Personal • 12" Small • 16" Large
9" Personal $4.50
12" Small $6.25
16" Large $9.85
$9" Personal $4.99
12" Small $6.99
16" Large$ 10.95
9" Personal $5.25
12" Small $7.25
16" Large $11.95
9" Personal $5.75
12" Small $7.99
16" Large $12.95
9" Personal $6.25
12" Small $8.99
16" Large $14.99
9" Personal $0.99
12" Small $1.50
16" Large $2.25
Step 2: Choose a Sauce
Lumberjack, Lumber Luna, BBQ/Ranch, BBQ, Buffalo, Pesto, Ranch, Alfredo, Extra Virgin Olive Oil
Step 3: Choose your Toppings
Fresh Slice Pepperoni, Fresh Chopped Fleur de Lis Ham, Fresh Chooped Bacon, Rotisserie Marinated Grilled Chicken, Fresh Slice Tomatoes, Fresh Minced Garlic, Fresh Chopped Basil, Slice Black Olvies, Italian Sausage, Fresh Sliced White Onions, Fresh Sliced Mushrooms, Roasted Red Peppers, Fresh Sliced Green Pepeprs, Fresh Broccoli, Pineapple Chunks, Mild Banana Pepper Rings, Artichokes, Buffalo Grilled Chicken, BBQ Grilled Chicken, Anchovies, Sliced Mama's Meatballs, Feta Cheese Crumbles, Bleu Cheese Crumbles, Parmesan Cheese, Sauteed Spinach
Monday & Tuesday Only
Large Cheese: $7.99
Large 1 - Topping: $8.99
Make any grinder a wrap, make any wrap a grinder. Add extra cheese or bacon to any Grinder or Wrap: Small $0.50 • Large $0.75
Need some heat? Spice up any Grinder or Wrap with Mild Banana Pepper Rings or Hot Chili Pepper Relish for no extra charge!
The best you'll ever have!
Stacked with fresh thin-sliced pepperoni, fresh sliced fleur de lis ham, genoa salami, Meisterchef mortadella & sliced provolone & toasted to perfection. We then pile on fresh sliced green & roasted red peppers along with fresh sliced lettuce, tomato & onion. We finish it off with a drizzle of Gator's own Balsamic dressing.
Ask about our "New Italian Combo Challenge!"
Mama's meatballs topped with Lumberjack's marinara sauce & provolone cheese & toasted to perfection.
Crisp bacon topped with fresh sliced lettuce, tomato & mayo.
Add Extra Bacon Small: $0.99
Add Extra Bacon Large: $1.49
Fried Chicken Club Grinder
Fried chicken breast toasted with provolone cheese then topped with crispy bacon, fresh sliced lettuce, tomato & mayo.
Grilled Chicken Club Grinder
Fresh honey grilled chicken breast toasted with provolone cheese then topped with crispy bacon, fresh sliced lettuce, tomato & mayo.
Steak & Cheese
Shaved steak with Lumberjack's steak seasoning & toasted with American cheese.
Add peppers, onions or mushrooms each: $0.50
Roast Beef Grinder
Fresh sliced roast beef toasted with provolone cheese then topped with fresh sliced lettuce, tomato & mayo.
Albacore Tuna or Willow Tree Chicken Salad
Topped with fresh sliced lettuce, tomato & red onion.
Fried Chicken Parmesan Grinder
Fried chicken breast topped with Lumberjack's marinara sauce & toasted with provolone cheese.
Grilled Chicken Parmesan Grinder
Fresh honey grilled chicken breast toasted with Lumberjack's marinara sauce & toasted with provolone cheese.
Turkey Club Wrap
Fresh sliced turkey wrapped up with crispy bacon, fresh sliced lettuce & tomato & served with your choice of mayo or side of Gator's own honey mustard.
Boston Club Wrap
Fresh sliced turkey & fleur de lis ham wrapped up with provolone cheese, fresh sliced tomato & lettuce & served with your choice of mayo or side of Gator's own honey mustard.


You need a food hygiene certificate to sell food. There are different types of certificates to suit the level of food hygiene your involvement with food requires. Level 1 is an introductory food safety course for people who are beginning to cook at home. Food Hygiene Certificate Level 2 fits the general legal requirements for food handler. Level 3 is the qualification that food supervisors and managers need. Food hygiene certificates can easily be obtained via an online e-learning course.
Why is it needed to sell food?
Many people in the UK experience food poisoning. Unfortunately, this can cause extreme discomfort and distress, ongoing health problems, and in some cases, even death. Therefore anyone working with food should know what they are doing and how to handle it safely.
People handling food should be adequately trained and ideally hold at least a Level 2 hygiene certificate. The person preparing food does not have to hold any type of qualification but a suitably trained person must provide supervision and/or training. Even if you are preparing something as simple as a sandwich, there is still a threat to health if handling procedures are not followed correctly. Some potentially lethal bacteria such as listeria can lurk in salads and diary products.
New food legislation was introduced in 2006 and outlined strict rules for how food is prepared and handled. Even if you are preparing, handling, producing, selling food on a small scale – you must be able to evidence how you have made sure the food is safe to eat.
As a manager it is your responsibility to make sure any food handlers you oversee are either trained or supervised. All businesses that have any involvement with food should have a ‘food safety management system’, but the type of system will depend on the size of the business. For example, a small business will only require a simple system, whereas a larger business will need a more complex one. In both instances, whoever is in charge of the system, must have appropriate training.
If you are an employee in this scenario, and do not feel sufficiently trained or supervised you should raise this with your manager.
Your food hygiene responsibilities
If you are the owner or manager of the business, you are responsible for monitoring all aspects of hygiene and safety levels, including:
- kitchen surfaces and equipment
- dining areas
- delivery vehicles
- waste disposal
- hand washing facilities
Your staff and training responsibilities
Any person who handles food in your business must receive training in food hygiene.Training should cover:
- HACCP – Hazard Analysis and Critical Control Points
- temperature control
- cross contamination
- cleaning and disinfection
- personal hygiene
- pest control
- allergy awareness
The type and level of training will depend entirely on what type of business you run.
Whilst you have control over food hygiene in your business, you cannot control what has happened to food before it reaches you. This is why it is important to make sure you use suppliers who are reputable and can be trusted. Your suppliers should be:
- registered with their district council
- have a clear and correct food safety management system
- store, transport and pack their goods in a hygienic way
It is also essential that you ask and are provided with clear and thorough allergenic ingredients.
Engage in Learning provide interactive Health and Safety courses, with engaging scenarios, memorable graphics, so they include a wide variety of interaction types combined with high quality information design keeps learners engaged.
Our Level 2 Food Safety online training course provides learners with the knowledge and understanding to identify and control food safety hazards and emphasises the responsibility of everyone in a catering environment.


This open house was active from May 8 - 24, 2020. Information on this website may no longer be current. Email us for more information.
Sorry! We don't have delivery service, but here is a cookie recipe you can enjoy at home.
Kahlua, macadamia, spent-grain cookies
Spent grain is produced in beer brewing.
- 1/2 cup unsalted butter, melted
- 2 eggs, beaten
- 3/4 cup brown sugar
- 1/3 cup Kahlua (or 5 tablespoons instant coffee with 1/3 cup of water)
- 1 teaspoon vanilla extract
- 1 1/2 cups spent grain (or 1 1/2 cups cooked barley or other grain)
- 2 cups all-purpose flour
- 1/2 teaspoon salt (omit if using salted butter)
- 1 teaspoon baking powder
- 1/2 cup coarsely chopped macadamia nuts
- Heat oven to 425 degrees; line cookie sheet with parchment paper.
- Combine butter, eggs, brown sugar, Kahlua and vanilla until smooth.
- Mix in grain.
- Add flour, salt and baking powder.
- Fold in macadamia nuts.
- Spoon dough onto cookie sheet. Bake for 8-10 minutes.


How to plant food items
Growing food such as carrots, green leaf lettuce, radish, and other crops will help your bunnies grow and restore the energy they use helping you build the ultimate underground empire. To plant crops, start by moving your viewpoint to the surface level of your burrow. Here you’ll find some one or more garden plots ready to plant. Tap the little sprout icon above a garden plot to open the Seeds menu. Scroll right or left in the menu with your finger to find the crops you’d like to grow. Then touch the seed packet you’d like to use, and drag it down to the empty garden plot to plant the seeds. Please note that the seeds for most crops will cost you some Gems, with prices displayed on the seed packets. In general, the higher-cost seeds will give your bunnies more energy and/or cause them to grow faster.
Different seeds will require different lengths of growing time before they are ready to harvest. Once planted, your seeds are always growing - even when you’ve exited the game or turned off your device. But don’t wait too long to check on them -- mature crops that sit too long will eventually spoil!
Once your crop is ready to be harvested, it will glow and you can pick it by tapping on it. Your harvested crops will then appear in your food storage, ready to feed to your hungry bunnies. Access your food storage by tapping the food icon in the top right corner of the game screen.


A TASTEFUL JOURNEY IN SALENTO
The cuisine of Salento reflects all the colors and nuances of its territory. In fact, the traditions of many of the most famous land and fish specialties were born using the products that locals could find in their lands. The protagonists of Salento’s gastronomy are the fruits of the earth, from turnip tops and tomatoes to wild vegetables such as chicory or asparagus growing wild, but also snails, horse meat, and blue fish. A few simple ingredients, a touch of olive oil, and in Salento, the dish is ready. The many Norman and Byzantine influences are clearly visible in the desserts, rich in almonds, honey, and cinnamon, ingredients that tie the culinary customs of the whole Mediterranean area together with spices such as sage, rosemary, thyme, marjoram, mint, and oregano. Salento’s cooking also uses many alternative flours compared to wheat, which in the past was really expensive.
OUR FAVOURITE SALENTINE DISHES
Among the first courses of the Salento tradition, there are surely Orecchiette and Minchiareddhi – two fresh homemade kinds of pasta that can be tasted in some variants with vegetables, meat, or fish. Our favourite recipe provides a simple tomato sauce flavored with grated ricotta cheese on top.
The second course that we love the most from Salento cuisine is Polpo (Octopus) alla Pignata. In the slow cooking method “in pignata” the ingredients are placed inside a big earthenware pan which is put on the fire. This way, the octopus becomes so soft that it literally melts in your mouth. Cooked with potatoes that capture its juices and with tomato sauce, this dish is rich in aromas which, thanks to its patient cooking, gives a unique taste.
Pasticciotto is a short pastry sweet, usually filled with cream. Some prefer them in their most classic version. Others, like us, love to experiment with their variations, both in the internal condiment using ingredients such as chocolate and orange, ricotta cheese and berries, and countless other possibilities – and in the external dough, choosing a multi-grain or chocolate shortcrust pastry. Next to it, we recommend an excellent Caffè Leccese, a coffee sweetened with almond milk, perfect for hot summer days.
A CULINARY TOUR OF THE FOLKLORIC FESTIVALS IN SALENTO
The celebrations in Salento are continuous all year round and every festival is a precious opportunity to taste unique dishes of the gastronomic tradition of the area, accompanied by excellent wine and lots of good traditional music. Whether it’s winter or summer, spring or fall, there will always be a folkloric festival to go to and we want to share with you our favorite ones.
- Festa di San Vincenzo in Miggiano, Lecce – January
Patronal feast in honor of Saint Vincenzo
After watching the procession, food stands, lots of live music and fireworks will be waiting for you.
- Sagra di San Giuseppe in San Cassiano, Lecce – March
Patronal feast in honor of Saint Giuseppe
In Italy, Father’s Day is on 19th March to coincide with the Festa di San Giuseppe, known for religiousness, tradition, and folklore in Salento. Apart from giving a taste of the typical dishes of the “Taula” of San Giuseppe, this festival gives visitors a return to ancient rites, around the warmth of a huge bonfire lit in an act of purification and hope for a bountiful year.
- Sagra del Pesce “a Sarsa” in Castro – April
Seafood folk festival
The typical recipe of the town of Castro Marina is the Pesce a Sarsa, which is fried and then marinated with stale breadcrumbs, vinegar, garlic, and mint. The tasty preparation of the fish will cheer the celebrations in honor of Maria SS. Annunziata in Castro Marina.
- Festa della Pummeta in Campi Salentina, Lecce – May
The kite folk festival
You will watch kite competitions during the day and discover the delights offered by many food and wine stands in the evening.
- Festa di San Pietro e Paolo in Galatina – June
Patronal feast in honor of Saint Pietro and Saint Paolo
In this important event you can see and participate at the procession of the saints. In the evening the city is dressed up with lights and many stands where you can taste typical dishes and listen to local music. On the morning of the recurrence, it is possible to attend the “Ballo delle Tarantate”, a folkloric dance.
- Sagra dell’Insalata Grika e della Salsiccia in Martignano, Lecce – July
Salentian Greece food festival
During this event you can taste Grike and Salentine specialties.
- Mercatino del Gusto in Maglie, Lecce – August
Salento food Festival
You will be able to dive into the typical products and traditional local recipes, moving from one stand to another in search of the finest Apulian food and participating in taste workshops, watching entertaining street performances, and listening to concerts.
- Sagra della Polpetta in Alliste, Lecce – August
Meatball folk festival
An unmissable occasion to taste pork, horse, and eggplant meatballs, also enriched by precious local ingredients such as pecorino cheese.
- Festa della Municeddha in Cannole, Lecce – August
Snail folk festival
Here you can taste the snails, the real protagonists of the event, and many other meat dishes in a festive atmosphere on the notes of Pizzica, the folkloric music of Salento.
- Festa di San Rocco in Torrepaduli, Lecce – August
Patronal feast in honor of Saint Rocco
Besides the usual procession and traditional dances, which culminate in the so-called “Danza delle Spade” (Dance of Swords), this event is an excellent occasion to taste the delicious local rose wine along with the typical dishes of this corner of Salento.


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Become “The Face” of the Organic Maple Coop / Maple Valley
Just introduce yourself to your local coop or health food store grocery and bulk managers and tell them about Maple Valley, the brand of the Organic Maple Cooperative. Let them know we produce 100% gluten free certified organic and kosher maple products and that our maple producers are small to mid-sized family farms.
Make a request for them to stock our organic maple products. Ask them for their contact information and if a Maple Valley representative can contact them directly. Email: Store Name - Buyers Name - Buyers Title - Buyers email - Store address & phone to firstname.lastname@example.org and you will receive a coupon code for 20% off of your next order. Remember we have wonderful organic maple syrup and
we make organic maple cream, organic maple candy & organic maple sugar.
Online Store - Purchase our products direct through our online store and have them shipped to your home or order have them shipped as a gift! Wholesale - For wholesale and distributor inquiries - click here.
Organic Maple Cooperative
919 Front Street
Cashton, WI 54619
Aiding in Woodland Stewardship Helping Sustain Family Farms
Click on your state below to find stores where you can buy Maple Valley products and restaurants that use our products as sweeteners in their fine recipes:


There is plenty of evidence to suggest that a healthy lifestyle supports healthy ageing, and an important aspect of this is food and nutrition.
The brain requires a lot of oxygen, which in turn means that the heart and blood vessels need to be in good working order to deliver it. Hence the idea that what is good for the heart is good for the head.
The Alzheimer’s Association refers to a ‘Brain-Healthy diet’ as one that reduces the risk of heart disease and diabetes, and keeps cholesterol and blood pressure in check.
A Mediterranean diet is often touted as the best, but what evidence backs this up? A 2013 review of existing research articles (Lourida et al.) found that following a Mediterranean diet is associated with slower cognitive decline and a lower risk of developing Alzheimer’s disease. The authors suggest the need for further long-term studies to establish whether strictly following such a diet can delay and/or prevent the onset of Alzheimer’s disease and dementia.
A number of reasons are given in this review as to why a Mediterranean diet might be beneficial, including: a reduced risk of heart disease, hypertension, diabetes and metabolic syndrome; protection from oxidative damage in the brain because of the antioxidants in this diet (found in fruit and vegetables, wine and extra virgin olive oil); and lower levels of inflammation. Research into individual components of the diet has highlighted the importance of omega-3 fatty acids (from oily fish) and the neuroprotective properties of monounsaturated fats.
In such research, a Mediterranean diet is characterised as one that is high in fruits, vegetables and whole grains, and low saturated fat, meat and sugar. Fish, dairy products, olive oil and wine are consumed in moderation. As the authors note, the study designs cannot prove a causal relationship between a Mediterranean diet and a lower risk of dementia, but they do show a correlation between the two.
A good diet for general health and wellbeing is equally important for people with dementia. The Alzheimer’s Society factsheet on eating and drinking has useful information about why people may have difficulties with eating and drinking (poor appetite, difficulty seeing or recognising food, problems with motor co-ordination, pain or difficulty in swallowing etc.), and what can be done to overcome some common problems.
- Healthy eating information from NHS advice
- The British Heart Foundation’s ‘Eating well’ booklet
- The Alzheimer’s Association’s Be Heart Smart (an American website)
- Oxford University researchers have also been involved in a recent BBC programme: What’s The Right Diet For You? A Horizon Special.


Summer tips for you from Naturisme Cosmetics group.
The warm weather is here and our bodies needs to be hydrated! Just say no to sugary artificial drinks by making your own delicious and healthy drinks at home.
As for myself, I always hate trying to make healthy drinks even though I'm dying to improve my health. Let's face it: making juices and shakes is time-consuming and messy. But then I found an easy trick: I call it home-made Magic Ice Cubes.
It takes less than five minutes to make your ice cubes and better yet, they last as long as you want.
- Quick recipe.
- Get out your ice cube tray.
- Find some healthy ingredients that you believe in and enjoy, and add them to your ice cube tray. Go ahead and choose ice cube trays with funny shapes!
- Fill ice cube tray sections with water.
- Freeze it.
- Drop ice cubes in your glass of water or other any drink you like.
Check out the picture of my glass of water with a healthy Magic Ice Cube that I made this morning, and the middle picture shows what it looks like when the ice cube has melted:
- Ideas on choosing great ingredients:
- Seeds such as Chia seeds (a big source of Omega 3 and fiber) or hemp seeds (a source of protein and fiber) are great choices to add to your drink, or any other seeds that you love.
- Add flowers or greens: It's up to you, depending on your taste. I like to use mint or rose buds. A friend tried rosemary and it came out amazing!
- Maybe a slice of lemon, or why not try a pinch of saffron (it's better pre-mixed in water), turmeric or tiny piece of ginger?
Add your chosen ingredients to your ice cube tray and simply fill it with water, then freeze.
Once your Magic Ice Cubes are ready, add them to your glass of water or any other drink that you like.
The benefits of the listed ingredients:
Saffron: High in antioxidants, improves moods and sexual function, etc...
Hemp Seeds: source of protein and fiber, etc...
Chia Seeds: source of omega 3 and fiber, etc...
Turmeric: it contains curcumin, a powerful anti-inflammatory, antioxidant, etc...
Ginger: contains gingerol, helps digestion, aids weight loss, helps nausea, etc...
Rose Buds: high in vitamin C, gives radiant skin, helps digestion problems such as constipation, etc...
Mint: helps digestive disorders, prevents bad breath, etc...
Lemon: good source of vitamin C, etc...
If you like this blog, please share it with your friends!
-Jessica Wells, Naturisme Cosmetics


Hey! Nicole and I ordered pizza today, and we had it delivered to our house. It was so exciting because it was the first time we have ever had a pizza delivered. Usually, we just go to the pizza place and get it ourselves, but it was really cold and snowy outside today!
The lady who delivered the pizza was very kind, but she must have been freezing!
I paid the woman and gave her a tip. Then, Nicole and I thanked her and took the pizza. We couldn't wait to eat! As soon as she was gone, we ran into the living room and opened the box.
Nicole poured grape juice into two red, plastic cups while I put the pizza on a plate on the table. Then, I prayed and we chowed down!
It was so much fun to order a pizza, but it was even better to share it with my sister.