List of fast food chains
The following is a list of notable current and former fast food restaurant chains, as distinct from fast casual restaurants (see List of casual dining restaurant chains), coffeehouses (see List of coffeehouse chains), ice cream parlors (see List of ice cream parlor chains), and pizzerias (see List of pizza chains List of the largest fast food restaurant chains. Jump to navigation Jump to search. This is the list of the largest fast food restaurant chains by their number of locations in the world. Name Number of locations Revenue 1 Subway: 42,600: US$10.4 billion (2020) 2 McDonald's: 38,695: US$20.8. Ranking 7 th on this list top 10 largest fast food chains in the world is Restaurant Brands International, a Canadian-US multinational fast food holding company that was formed in 2014 by the USD 12.5 billion mergers between US fast food restaurants chain Burger King and Canadian coffee shop and restaurant chain Tim Hortons *Includes figures estimated by QSR. About the QSR 50/ QSR 50 is an annual ranking of limited-service restaurant companies by U.S. system-wide sales.QSR magazine collected information directly from restaurant companies from March to May 2020, and also partnered with FoodserviceResults, a research and consulting firm specializing in consumer research, data analysis, and insights to the.
Fast Food hos Just Eat - Take away på nyttårsda
- In short—yes. Burgers are king. Here's a look at how burgers, pizza, chicken, and other food categories measure up: Burger joints remain the most popular fast food option among consumers—14 of the 50 chains on the list are classified as burger restaurants, with $80 billion in collective sales
- To help make YouGov's data of dining brands more digestible, we combed through the list and isolated just the fast-food chains. We ranked these fast food joints from least to most popular
- This list includes fast-food chains that are located in Canada, with the addition of those that are based or headquartered in other countries. Fast-food chains in Canada. A Country Style location in Milton, Ontario. A Mary Brown's location in Guelph, Ontario. A McDonald's Canada location.
- List of fast food restaurant chains. List of defunct fast-food restaurant chains; List of ice cream parlors; List of pizza chains; Lists of restaurants; List of revolving restaurants; List of seafood restaurants; References This page was last edited on 21 October 2020, at 19:40 (UTC)..
- The following is a list of notable restaurant chains in the United States with at least fifteen locations. Fast food Asian. Name Original location Year started Headquarters Number Fast food Asian. Name Original location Year started Headquarters Number of worldwide locations Areas served Notes Jollibee
- The following is a list of notable fast food and restaurant chains closely associated with or in the Philippines.Some of those listed have multiple branches and are notable enough to appear on Philippine restaurant guides or directories
- The list includes fast food stalwarts such as McDonald's, Wendy's, In-N-Out and Chick-fil-A, as well as chain restaurants like Olive Garden
List of fast food restaurant chains - Wikipedi
This is a list of defunct fast-food chains.A restaurant chain is a set of related restaurants with the same name in many different locations that are either under shared corporate ownership (e.g., McDonald's in the U.S.) or franchising agreements. Typically, the restaurants within a chain are built to a standard format through architectural prototype development and offer a standard menu and. McDonald's is the largest fast food chain in the world. This food chain has 35000 outlets in total across 119 countries. Everyday, nearly 68 million customers visit McDonald's. That's more than total population of Great Britain. Hamburger is the signature product of McDonald's. The company sells 75 hamburgers in every seconds Competition has become even fiercer among the top 50 brands in limited service, with this year's QSR 50 report resembling a game of Chutes and Ladders The 32 Biggest Fast-Food Chains in America. Fast Food | August 2019 | QSR Staff. Submitted by danny on Mon, 08/05/2019 - 08:01. 1 of 33. Subway. Subway. Stack them up. From systemwide sales to average-unit volumes, the restaurant industry will always have its steadfast metrics
List of the largest fast food restaurant chains - Wikipedi
Network-wise, Jollibee is the No. 1 fast-food chain in the country today, with more than 600 outlets all over the country (278 of them in Metro Manila alone — for delivery, call 87000) and over. Fast Food | August 2018 | QSR Staff. Submitted by danny on Thu, 08/16/2018 - 16:38. 1 of 24. Subway. Subway. Sometimes it can be easy to forget just how big Subway is. For instance, the sandwich chain, in 2017, had nearly 12,000 more domestic units than McDonald's Of all the fast food chains on this list, none have a bigger cult following than In-N-Out Burger. The chain's popularity is due to its regional availability - In-N-Out does not franchise and never opens locations outside of the Western half of the United States (California, Arizona, Nevada, Utah, Texas, and Oregon)
Top 10 Largest Fast Food Chains in the World 2020, Top
- There are some restaurants and fast-food chains you can largely find on the East Coast of the US. Friendly's is a family-friendly diner located in a few states along the East Coast, including New York and New Jersey. Legal Sea Foods is a more upscale dining chain you'll find in some parts of East Coast. Visit Insider's homepage for more stories
- 1902: Joseph Horn and James Hardart opened an automat in New York City, bringing fast food to United States.; 1916: Nathan Handwerker, a Polish shoemaker, opened a hot dog stand on Coney Island, New York - a beginning of Nathan's Famous, Inc. ; 1921: White Castle opens the first fast food hamburger stand in Wichita, Kansas - a beginning of their chain
- List of the Disadvantages of Fast Food 1. Fast food can have an adverse impact on the cardiovascular and digestive systems. Most fast food products, which include the sides and drinks that you order with the main meal, are usually laden with carbohydrates and have very little, if any, fiber
- Ranked: The Biggest Fast Food Chains in America. Fast food is a supersized business in America. The average American spends as much as $1,200 every year on fast food — and roughly a quarter of the U.S. population eats three or more fast food meals per week
- However, you have the fast food chain Starbucks bringing back the old memories with their excellent filter coffee and other fast food snacks. Having more than 15000 retail stores in more than 50 countries, Starbucks has entered India in big way. They occupy the No. 7 position in this list of the top 10 fast food chains in India. 6. Subwa
Ranking the Top 50 Fast-Food Chains in the U
- But fast-food lovers aren't loyal only to legacy chains like McDonald's, KFC, and Taco Bell. In fact, these giants don't even break the top 25 in our latest ranking of the top fast-food chains in.
- Keep reading to see the 25 best fast-food chains in America in 2016. 25. Qdoba Mexican Eats. Facebook/Qdoba Headquarters: Lakewood, Colorado. US sales: $745 million.
- Full list of food chains that are offering takeaway and delivery in second lockdown including McDonald's, KFC and Subway Levi Winchester , Senior Digital Consumer Reporter 6 Nov 2020, 9:5
- Many restaurant chains in the U.S. are traded publicly either on the Nasdaq Stock Market or the New York Stock Exchange. This includes full-service restaurants, fast-food restaurants, or their parent companies. Fast food restaurants hold the largest share of the market with nearly 300,000 locations in the U.S. and a market size of about $293.
- Because of Filipinos' love for food, the country is filled with countless food chains brought in from different parts of the globe. But the country also has a good selection of homegrown favorites. Here are 10 Filipino food chains locals love to patronize
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We're only here because of our great customers. THanks!
"Worth the visit. Great people, the owners and staff. Delicious pastries!"
"Every time I have ordered I have been so satisfied with the breads and desserts.. The turnovers are my FAVORITE!! They are so kind and nice.. They make you feel Like family and treat u like there family!!! Love everything about them!!!!"
"I tried the cinnamon twist bread and the turtle cookie. The twist bread is insane. I toast it (carefully, it's fragile) and have it with butter or peanut butter. It is such a treat. The turtle cookie was also amazing. I look forward to trying the decadent cake slices and some other cookies when I go back."
Amana Colonies Bakery and Cafe
Amana Colonies Bakery and Cafe, 4522 220th Trail, Amana, IA 52203, USA


Garlic is the main ingredients in almost every dish. You can also use these ingredients to maintain good health. One that has been studied is beneficial for the prevention of cancer and lowering blood pressure. Know any other benefits:
Garlic can overcome the problem of hair loss because it contains a lot of allicin. Allicin is a compound that is also found in onions, which effectively treating hair loss. Rub the pieces of garlic on the scalp, better still if while in massage. You can also add the garlic oil to massage his scalp.
Maybe this is not the main ingredient in acne medications that are sold freely, but garlic can be a great natural remedy to clear unwanted acne. Antioxidants kill bacteria, so wipe chunks of garlic on acne for an effective topical treatment and quoted from manfaat bawang putih.
Preventing and treating colds
The food was seasoned with garlic is not only delicious but also contain antioxidants that can boost immunity. If the cold began to attack, try drinking tea garlic. How to make, chopped garlic and soak in hot water a few minutes, then strain and drink. You can add honey or ginger to enhance the taste.
Coping with psoriasis
Known as an anti-inflammatory ingredient, garlic can also be used to relieve psoriasis (a skin disease due to an immune system disorder) that does not make you uncomfortable. Try rubbing a little garlic oil contained in section psoriasis, to soften and relieve itching on the skin.
One important enzyme in garlic associated with organosulfur is alliinase that would be released if we slice or crush garlic.
Some studies suggest that heat will make alliinase become inactive or reduce the benefits of healthy of this enzyme. For example, a 2001 study that showed that heating garlic in the microwave for 60 seconds or in the oven for 45 minutes will reduce the protective effect of garlic against cancer.
Even so we could keep the anticancer effect of garlic is not lost. You do this by letting the garlic is sliced or pounded for 10 minutes before cooking on the stove.
Researchers from the United States revealed that there are some foods that can reduce bad breath caused by garlic. Apples, lemon juice, and mint are some of them.
In a study published in the Journal of Food Science, researchers found that green tea, parsley, and spinach are also able to help.
One of the compounds in garlic, ATIL methyl sulfide can not decompose during the digestive process. This is what makes the issuing body through the breath and sweat.


Our Cafeteria & Dining Options
Our main café is a great place to take a break while visiting us. Grand Rapids Magazine has rated our hospital cafeteria #1 among hospitals in Grand Rapids.
Located on the main floor of the hospital, we offer a variety of serving stations including soup of the day, a 36-item salad bar, hot entrees, made-to-order deli wraps, hot-off-the-grill sandwiches and a frozen yogurt station. Our hot entree line features our healthy take on traditional favorites, as well as vegetarian and current food trends. Mercy Health Saint Mary's is a proud participant in the Healthy Foods in Health Care Initiative. This means our milk is bovine growth hormone free, our foods do not contain trans fat, our cafeteria offerings are baked not fried, we serve 100% fruit juice, we are committed to buying locally, and we promote recycling. In 2012, we were awarded the "2012 101 Best and Brightest Wellness Champion," in part for the healthy food environment we have created for our associates, visitors and patients.
Healthy Choices: Click here to read a Mlive.com story about lower prices for healthy choices in our café.
Our café is handicap accessible, and is open daily from 6:30 a.m. to 7 p.m. There are microwaves available for your personal use.
Meals are currently served at the following times:
- Breakfast: 7 a.m.–10 a.m., Monday–Friday (continental breakfast served on weekends and holidays)
- Lunch: 11 a.m.–2 p.m., Monday–Friday
- Mid-afternoon Snack: 2 p.m.–4 p.m.
- Dinner: 4:30 p.m.–7 p.m.
- Late Night Café: 11 p.m.–1 a.m., Monday–Friday
Construction: July 25 through Mid-November
Our award-winning main café will be under renovation beginning Friday, July 25 (after dinner) until mid-November. Patient meal service will in no way be affected during the construction.
Upon reopening, the café will have an expanded salad and homemade soup bar, fresh grilled paninis and a stone hearth oven, which will cook a number of individually sized dishes including pizza, lasagna and warm baked goods. In the meantime, we will offer the following food options, whose times and locations are listed farther below:
The Coffee Shoppe at Mercy Health Lacks Cancer Center
Hours: 7 a.m.–5 p.m. and 11 p.m.–1 a.m. for midnight meal service
Location: Lacks Cancer Center, main floor around corner from information desk with street entrance off Lafayette
Menu: Breakfast baked goods, hot and cold sandwiches, heatable entrees, healthy side dishes, grab-n-go snacks, coffee and specialty drinks
The Wege Cafeteria
Hours: 6:30 a.m.–7 p.m.
Location: Wege professional building, lower level, across from conference rooms 7 and 9, or on left side (north) upon exiting Wege tunnel from main hospital
Menu: Traditional hot and cold breakfast and lunch entrees, grilled sandwiches, soups, desserts and beverages (Mercy Health colleagues are encouraged to use the badge swipe system to expedite payment)
Mary Free Bed food cart
Hours: 6:45–9 a.m. and 11 a.m.–1 p.m.
Location: Level 2 of main hospital, north side of administrative wing
Menu: Both hot and cold food, breakfast and lunch options, assorted healthy snacks and beverages
Food Carts and Trucks
Hours: 11 a.m.–1 p.m. and 4:30–6:30 p.m.
Location: In parking area(s) located outside The Coffee Shoppe at Mercy Health Lacks Cancer Center for lunch and dinner, and the Mary Free Bed professional building for lunch only (our schedule of participants includes: “A Moveable Feast,” “GRPD,” "The Thundergun Café" and “Bella Dog”) See schedule here >
Hours: 6:30 a.m.–4 p.m.
Days: Monday–Thursday, closing at 3:30 p.m. on Friday
Location: Wege Atrium, entrance located off Lafayette
Menu: Coffee and specialty drinks with grab-n-go breakfast and lunch options
Vending is available 24 hours a day throughout our campus with seating available. Our vending options offer a variety of items including sandwiches, snacks and soft drinks. We recommend you choose the choice plus options that are < 250 calories, < 10 g fat, < 3 g saturated fat, 0 g transfat, < 20 g sugar and < 230 mg sodium. Vending is located in the corridor leading to the Mercy Health Hauenstein Neuroscience Center. There is also a microwave oven and a change machine available.
Additional vending locations:
- 2nd Floor, Main Hospital
- 3rd Floor, Surgery, Lacks Cancer Center
- Emergency Department, Ground Level, Hauenstein Neuroscience Center
The Shoppe in the Main Hospital
Hours: 8 a.m.–7 p.m. (Monday–Friday) and 11 a.m.–4 p.m. (Saturday and Sunday)
Location: Right off main entrance of hospital
Menu: The Shoppe has a wide variety of microwave and grab-n-go options, including Nantucket baked goods, candy and snack items.
Patients can invite a guest to dine with them in their room. Meals can be paid for by credit card or with a gift card available from The Coffee Shoppe (located on the first level of the Lacks Cancer Center), The Shoppe in the Main Hospital or cashier's office in the Main Hospital. We apologize that we are not able to accept cash. Guest Meal Prices: $7.00 per tray for breakfast, lunch or dinner. To place your order from within the hospital, dial extension 5-1234. Your selection will be delivered within 45 minutes of the time of your order.


Brussels, October 21 (KMS): The European Union has withdrawn genetically modified (GM) rice from India after identifying illegalities in food products upon a check.
Several batches of rice flour were marketed in several European countries, as well as in the United States, Iraq, Mauritius, Qatar, Dubai (United Arab Emirates), Lebanon, Senegal and Turkey. They were recalled for use in the EU after European Commission Rapid Alert System for Food and Feed (RASFF) identified illegalities in food products upon a check.
Acting on a reported tip-off by France, the European Commission’s Rapid Alert System for Food and Feed (RASFF) identified an “illegal” GM rice variety in food products marketed in the EU and several other nations, including, among others, the United States, Mauritius, Qatar, the United Arab Emirates and Turkey. American chocolate manufacturer Mars Wrigley Confectionery also recalled several batches of its M&M’s Crispy product from the EU market over suspected use of GM rice to manufacture rice flour, one of the chief ingredients.
Coalition for GM Free India, a network of scores of organizations and individuals from across India, confirmed that the discovery of 500 tonnes of genetically modified (GM) rice in a consignment that India exported to the European Union countries in June 2021 has led to the “loss of reputation of India and its agricultural market”. The coalition, wrote a letter to AK Jain, chairperson, Genetic Engineering Appraisal Committee (GEAC), India, Ministry of Environment, Forest & Climate Change (MoEF&CC).
The 500 tonnes of broken Indian white rice imported into Europe was transformed into rice flour, resold and put on the market in many European countries as an ingredient in chocolate sweets from the Mars Inc company (M&M’s Crispy) and baked goods. GM crops are those that have been modified genetically to enhance their nutrition quotient. But in India, several civil society groups have raised health- and environment-related concerns. The letter, written by a paddy farmer from Kerala, demanded that an inter-ministerial, inter-agency body be set up with the GEAC to facilitate creation of a body to look into illegal GM imports.
The letter added:“The illegal cultivation of HTBt cotton, Bt brinjal and GM soybean gave us a clear indication that there is a trend of GM crops from field trials ending up in our farms and food. It is an unfortunate truth that our regulatory system has been found ineffective in curbing this. It is also shocking that GEAC has failed to take effective action to even identify those behind seed supply…”
The letter also sought identification of the organisation that exported the broken rice. It asked for an investigation into the supply chain as well.


- 1 TOP 11 Thanksgiving Cold Side Dishes
- 2 1. Green bean salad from Sialout
- 3 2. smoked grilled carrots
- 4 3. Walnut, Cranberry and Quinoa Salad
- 5 4. Christmas pasta salad
- 6 5. Potato and lemon herb sauce
- 7 6. devil egg
- 8 7. Hot dog and cold pasta salad
- 9 8. Tomato salad with salt and lemon dressing
- 10 9. pumpkin pop cake
- 11 10. Gluten Free Corn and Mushroom Bread Filling
- 12 11. The Easiest Cranberry Sauce
TOP 11 Thanksgiving Cold Side Dishes
1. Green bean salad from Sialout
Looking for Cold Side Dishes for Thanksgiving ? This salad contains basic ingredients, but it is prepared in such a way that it does not need to be served and it is warm. The important thing is to replace the cream of mushroom soup with a lighter, mustard-based Dijon sauce.
2. smoked grilled carrots
Carrots are another seasonal vegetable that’s perfect for Cold Side Dishes for Thanksgiving . This drop demonstrates a clever way to save it. Here, it is roasted and then mixed with chickpeas to make a creamy hummus. Chickpea juice (aqua faba) is also used, so it is not wasted. Paprika and chili powder add a smoky feel.
3. Walnut, Cranberry and Quinoa Salad
Cold Side Dishes for Thanksgiving , you can take the cranberry sauce out of the can right away. Alternatively, you can use fresh cranberries to make this fiber-packed quinoa salad. Goes well with potatoes, turkey, and everything else.
4. Christmas pasta salad
This salad is reminiscent of pine needles and gives a nice green color when dressed in pesto sauce. Like cherry tomatoes, basil strips, and pepperoni, mozzarella perlini balls are a decoration. There is a lot of pepperoni and pesto, so no salt is added. Additional additions to consider are red onions, black olives, and diced pepper slices. I don’t like balsamic vinegar or lemon juice.
5. Potato and lemon herb sauce
Don’t miss the mashed potatoes that put this dish on the table. Made with thyme, rosemary, and Dijon mustard, it pairs perfectly with turkey. Summer potato salad is based on mayonnaise, but the herbs used in this dish enhance the taste of fall.
6. devil egg
Turkey doesn’t have to be the only major protein source on the table. This deviled egg is made with Greek yogurt. Greek yogurt contains two sources of protein in each bite. In addition to eggs and yogurt, all you need is Dijon mustard and lemon juice.
7. Hot dog and cold pasta salad
Hot dog salad sounds weird, but trust this one. Throwing in this recipe with a bottle of pasta, sausage, olives, cheddar cheese, and creamy dressing is no easy feat.
8. Tomato salad with salt and lemon dressing
For a cool, refreshing side dish, top this tomato mix with fresh ricotta cheese and dress with preserved lemon vinaigrette.
9. pumpkin pop cake
Kids love cake balls. Because pop is as fun to make as it is to be eaten. Add pumpkin and make it seasonal. This recipe includes instructions for creating everything from scratch, but you can also start with prepackaged cake mix and/or decorations. After baking, soak the pops in festive melted chocolate or find a fun seasonal sprinkle.
10. Gluten Free Corn and Mushroom Bread Filling
For friends who avoid gluten (and even those who don’t), this grand combo of toasted cornbread, wild mushrooms, and pecans can be assembled and cooked, and can be reheated before dinner.
11. The Easiest Cranberry Sauce
When you won’t have access to the stovetop or oven, opt for a sweet, tart cranberry sauce. It comes together fast, and there’s no reheating necessary.
Also see other recomendation dishes or the recipe in this link
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IN THE NEWSWe've been written up!
Best Cafe in Chicago, Chicago Reader, 2015
2 Time Gold Medal Winner, Good Food awards, 2015
Good Food Awards 2014 Winner!
The winners of the Good Food Award for coffee will be distinguished by exemplary flavor - sweet, clean, well developed body, balanced acidity and phenomenal aromatics. To qualify for entry, roasters and coffee farmers must emphasize fairness and transparency from seed to cup. This year's entry criteria seeks to accommodate the enormous cultural diversity of coffee production. While we are taking a broader approach to environmental sustainability this year, winning coffees that are also using certified organic beans will be eligible to receive the Good Food Awards Gold Seal, a special honor which shows all of us that taste excellence and environmental sustainability can go hand-in-hand.
In order to be eligible for a Good Food Award, coffee entries must meet the following criteria:
- Traceable back to the producer (or producers) at the farm (or cooperative) level.
- Sourced in such a way that there is price transparency throughout the supply chain, farm-gate prices meet or exceed Fair Trade minimums, and the rights of farm workers are respected.
- Sourced from a farm where there is an emphasis on pursuing sustainable agricultural practices, including water conservation, and minimizing the use of synthetic fertilizers, pesticides, and fungicides.
Good Food Awards 2014 Finalist
America's Best Food Crafters: Announcing the 2014 Good Food Awards Finalists
Seedling Projects is proud to announce the 2014 Good Food Awards Finalists, who represent the best from America’s growing movement of talented and socially conscious food entrepreneurs. From Nebraskan Juniper Salami to West Virginian Barrel Aged Gin to Ethiopian Nigusse Lemme coffee roasted in Oklahoma; tasty, authentic and responsible food is taking the nation by storm. Chosen from amongst the Finalists, 100 Good Food Award Winners will be announced January 16, 2014, at a gala in San Francisco. Dr. Zeke Emanuel will be master of ceremonies; Nell Newman, founder of Newman’s Own Organics, will give the keynote address; and the awards will be presented by renowned chef and Seedling Projects board member Alice Waters.
This year’s 1,450 entries—double the number since the awards launched in 2009—came from all 50 states, the District of Columbia and the U.S. Virgin Islands. The growth reflects the vitality of the country’s food crafters committed to the values of the Good Food Movement, using sustainable ingredients and supporting their local economies.
“The 200 Good Food Awards Finalists are leading a cultural shift away from business as usual,” says Sarah Weiner, co-founder and executive director of Seedling Projects, which organizes the awards. “They bring the dedication and integrity of true craftsmen to all they do. Their ever stronger presence around the country proves that it can be done—there is a different way to feed our communities.”
The Finalists emerged from a one-day marathon judging session September 15 in San Francisco at the HUB SoMa, when 225 experts sampled entries in the 10 categories of beer, charcuterie, cheese, chocolate, coffee, confections, oils, preserves, pickles and spirits. The top scorers were further vetted to confirm sound sourcing practices, good animal husbandry and transparency in all stages of the supply chain.
“These 200 businesses are a vital link in a healthy food system,” Weiner says. “When responsible cheese makers thrive, so do sustainable dairy farms. It was not easy to make it onto this list. Taste scores were higher than ever before, and nearly 10% of the top scorers didn't fully meet the sustainability criteria to become Finalists. But over a dozen of them decided to make sourcing changes when they realized this, and it is very exciting to see more and more of the country's most talented producers become the country's most sustainable."
The Awards themselves consistently bring recognition and sales to the winners. “Good Food Award Winners report growing their businesses 15% to 400%, increasing purchasing from local and responsible orchards, farms and ranches accordingly.” Weiner says.
The 2014 Awards Ceremony is followed January 18 by the public Good Food Awards Marketplace at the city’s historic San Francisco Ferry Building, where the winners will offer samples and sell their products alongside the hallmark CUESA farmers’ market, the largest in San Francisco.
Great Stories From Every Region The Finalists offer a snapshot of how food makers are creatively changing the food space—and each one is a great story. Surprises include: American craft brewers are hot on sour styles, such as Jester King Brewery’s Aged Sour Red Ale (Austin, TX). Makers of charcuterie are using a wide variety of meats, such as duck, buffalo and goat, and playing with old-new-fashioned cuts. A top example: Formaggio Kitchen’s Pickled Beef Tongue (Cambridge, MA) One of the high scoring cheeses is made by a non-profit, Farms for City Kids Foundation (Reading, VT). Ethiopian beans are shining this time of year, beating out all other origins for the greatest number of finalists. A prime example: Organic Ethiopian Yirgacheffe Idido from Kickapoo Roasters (Viroqua, WI). Beer bon bons and beer and pretzel candy? Confectioners such as Coco Delice Fine Chocolates (Emeryville, CA) are playing with savory flavors beyond bacon. While California dominates the artisanal olive oils, Midwest crafters embraces what they can uniquely offer; Hammons Black Walnuts (Stockton, MO) is producing stunning oil with wild black walnuts. Picklers are turning to the sea: From Olympia, WA comes Oly Kraut’s Sea Vegetable, a combination cabbage and seaweed kraut. About the Good Food Awards The Good Food Awards celebrate the kind of food we all want to eat: tasty, authentic and responsible. Good Food Award Winners will be announced on January 16, 2014 in San Francisco. On January 18, 2014, Good Food Award-winning products will be showcased at a 30,000-person public marketplace in collaboration with the San Francisco Ferry Building and the CUESA farmers market. The Good Food Awards Seal, found on winning products, assures consumers they have found something exceptionally delicious that also supports sustainability and social good.
Seedling Projects, a California public benefit corporation, organizes the Awards in collaboration with a broad community of food producers, chefs, food writers and passionate food-lovers. It is led by Sarah Weiner and Dominic Phillips, who have united their diverse skills to support the Good Food Movement. Through focused events and strategic models, it engages the public in finding better ways to feed our communities. Find more information at: www.seedlingprojects.org.
The Best Coffee Beans to Buy
However you like your coffee, these WD-approved picks will top off your morning and even help out with some great desserts. From decaf to lighter blends, click through to find out which beans you should be buying. Founded by a father-and-son team and roasted in Chicago, Metropolis offers up to 18 varieties of coffee on their website. Their Spice Island blend, using beans from Indonesia and South America, is dark and daring, with a deep, smoky finish.
The Best Coffee Roasters in the U.S. Right Now
Location: Chicago, Ill.
Where to get it: Metropolis Coffee Company cafe in Chicago; select coffee shops throughout the U.S. and Canada, including Hoche Cafe in Montreal; online at metropoliscoffee.com Roaster recommends: Costa Rica Finca La Mirella Organic (washed or honey processed). The same farm applied different processing techniques to two lots of the same coffee, giving each a distinct taste, although both have similar notes of black cherry and sugar cane.
The Metropolis cafe in Chicago isn't the type of sleek, laboratory-style coffee bar that's come into vogue in recent years, but rather a familiar neighborhood hang and community hub that happens to offer a world-class coffee program. The father-son company purposefully takes a populist approach to its roasting, striving to offer coffees with a variety of flavor profiles at a range of price points. "We believe that everyone, regardless of status or background, should have access to amazing coffee," co-owner Tony Dreyfuss says.
Among the other things Metropolis believes are that it should be improving the lives of the people it comes into contact with—whether financially, ecologically or aesthetically—and that, according to its website, "coffee cannot exist without art." With an approach like that, it's no wonder Metropolis was named Roast Magazine's Micro-Roaster of the Year in 2007, or that it continues to be a local favorite in an increasingly coffee-oriented city.
Men's Health - The 5 Best Summer Coffees
This African coffee earned major points during our taste tests. The first sip tastes sweet and light, but it’s followed by a stronger, shake-you-awake potency. Drink it hot to balance out your morning bacon, eggs and sausage, or enjoy it iced as a mid-afternoon break. Brew extra and use the leftover java to make ice cubes for your cold coffee, Sinnott says. More flavor, less dilution.
Red Tricycle – 6 Home Delivery Services to Try
Sleepless nights require caffeine to make it through the days. Make sure your filter never runs dry with Metropolis Coffee Company. Through its subscription service, the local roaster delivers an assortment of freshly roasted coffee and tea (everything from their signature Redline Espresso to Kenyan Kambaa), brewed locally or sourced from sustainable-minded importers. The goods get to your door on a schedule of your choosing (weekly, bi-monthly, monthly, etc). That’s one big perk.
Countries Best Brew Shops – 3/5/12
So much for the home of Starbucks. A new Facebook survey has declared the best coffee shops across the country, revealing a surprising diversity of top-notch joe around the U.S. but snubbing shops in Seattle. Sponsored by coffee company Krups, the second-annual "Best Brew Awards" polled Facebook fans for their local favorites. While it's no surprise that well-caffeinated New York and Chicago make this list, it seems the West Coast coffee scene has migrated south: Both San Francisco and Los Angeles get nods from Krups' fans.
London Evening Standard - 6/28/06
Metropolis mentioned as the way to start your day on a Saturday visit to Chicago. (view pdf)
People Love us on Yelp!
People Love us on Yelp!
Best Roaster - Chris Schooley
Metropolis Coffee's Chief Coffee Officer roasted for the team that won the 2005 Roaster's Guild Roasting Competition
NY Post, 2005
Out in the Field - The coolest place we visited last week
On the Clock - Daily Grinder
Crains Magazine, 2006
Feature Video and Article about Jeff Dreyfuss's trip to Brazil to purchase coffee
Crain's Magazine, 2007
Best Place to Buy Coffee Beans
New City Magazine 2005
Best Latte Winner
Chicago Magazine, 2005, 2007
Best Cup of Coffee in Chicago
Chicago Tribune 2007
Food and Wine 2006
Rated one of America's top 14 coffee bars
Microroaster of the Year, 2007
Roast Magazine 2007


Savoie Organic Farm
We are a family-owned and operated certified organic vegetable farm that has served several farmers' markets for the last 15 years. The current covid-19 pandemic has prompted us to offer our products in a whole new way: pre-orders placed through this online store that can be picked up at our farmers' markets for grab-and-go convenience. By providing this online platform, we hope to provide you with the same great vegetables you've come to love while also promoting a safe shopping experience for all of us.
To place your order, simply click the link above for the market where you will be picking up your order and start shopping! It is very important to only order from the market you will be attending, as the product lists for different markets may vary depending on our daily harvests. All orders must be placed by 8 p.m., TWO NIGHTS prior to pick up. This will ensure that our inventory is up-to-date and that we have ample time to prepare your order. Any orders placed after this deadline cannot be guaranteed.
We have been members of the Savoie CSA for 2 years and just signed up for a third year. It has been an excellent experience. They offer a wide variety of produce and we look forward to our weekly share. The Savoie's are very knowledgeable and we have not only learned a greater appreciation for a wider variety of produce but also how to cook and prepare the different foods from their recommendations. The food we get every week is fresh and amazing, it tastes so much better than anything we buy from the supermarket. This past summer we discovered Jimmy Nardello peppers at the farm, which are now a new favorite in our house! I can't wait for the lettuce to be back in season!!
David & Joanne Klein
2018 will be the fourth year we will be buying from Savoie Organic Farm and third year as CSA members. We could not be more pleased with our farmers, Barry and Carol, who treat every customer like family, and with the high quality and variety of produce that they lovingly grow for us. From the wonderful lettuces (Red Fire a personal favorite) to baby potatoes of several colors that we roast and jar to enjoy year-round to giant garlics of outstanding flavor, we have been blessed to enjoy highly nutritious foods from Barry and Carol's hands. You have to give them a try. . ..this farm is extraordinary.
Not only is the produce varied, fresh and delicious, but the personal care and concern is genuine and friendly. The owners are always quick to offer suggestions on ways to cook lesser known, delicious produce, which makes such a world of difference. Additionally, other items such as garden plants are very reasonably priced. Will definitely be returning to their CSA program again this year.


Phaidon The River Cafe Look Book: Recipes for Kids of all Ages
Regular price £24.95
The first cookbook from London's iconic River Cafe written with beginner cooks and children in mind - a collection of more than 50 delicious and easily achievable recipes, including a host of River Cafe classics that have been specially adapted for new cooks.
The intriguing and inspirational images that open this book encourage readers to connect the food they will cook with the world around them in new and sometimes surprising ways. Part look-book, part cookbook, this sure-fire bestseller encourages kids of all ages to connect with food and achieve great results - with The River Cafe as their teacher and inspirational guide.


"Day 1: My usual banana and coffee was replaced with a coffee and 2 pre-prepared egg cups (eggs + spinach + lean ground beef baked in cupcake form, reheated and seasoned to perfection). Quite tasty and a good change to my usual. And... I wasn't hungry an hour later. But when I was at work, I found my mouth watering constantly. I drank more water the first 2 hours of work than I sometimes do all day. My body was definitely not used to this new routine. 10:30 Snack: Carrots and hummus. A staple in my mind and something I eat almost daily. It subsided my watery mouth short term, but as work began to pick up it was a good distraction from my body sending out an SOS for sugar. 1pm lunch: Spinach salad with pine nuts, walnuts, grilled & seasoned chicken, feta cheese, and homemade balsamic vinaigrette (balsamic vinegar, olive oil, salt & pepper, no brainer). What I REALLY wanted was my granny smith apple and almond butter but was saving that for afternoon snack. On this detox you're allowed either 1 green banana (yuck, disgusting) or a green apple a day. And that's all the fruit you can eat. I don't even like green apples, but I LOVE apples to an unhealthy level so I decided to go for it and used the almond butter to soften the sour. It worked. Still not as satisfying as my honeycrisp and peanut butter, but it'll do for the time being. After my 3pm snack of granny smith apple with almond butter I walked into a co-workers office and stood there and simply said, "Banana." She laughed in hysterics. DAMN JUST GIVE ME A BANANA ALREADY. 5:30pm swim workout: warmup was definitely sluggish and I felt winded much quicker than normal. Uh oh, this could be a rough 3 weeks. However, this could also be a result of a hard run over the weekend. As I got into the workout I fell into my groove much quicker and started to feel like my old swim self. Crisis averted. 7pm dinner: scrambled eggs with onion, mushrooms, peppers, spinach and cheese. A side of mashed sweet potatoes (athletes allowed 1/2 cup of sweet potatoes or 1/2 cup of quinoa daily on this sugar detox) with butter. Unsweetened almond milk to wash it down and I'm officially through day 1 of no sugar and I'm not twitching, nor do I have a headache. But my mouth is definitely salivating much more than normal..."The above was written on January 8th, 2018. At the time, I had just started a 21 day sugar detox. Sounds simple enough, but we're talkin' ALL sugars. Carbs and fruits included. Literally if there was ANY sugar in the food, I wasn't allowed to eat it, natural or not. My list of go to foods included, all forms of meat, eggs, most veggies (starchy potatoes a no-no), most nuts, unsweetened almond milk and coconut milk, with a side of water. Mmmmmm. I was planning on keeping a daily log so I could write a blog about how the entire process went. But, we all know plans change.
BUT MEGAN, WHY? YOU DON'T NEED A DIET!No, the intention was never to "lose weight" by any means or to go on a "diet". After I got home from Chattanooga twice in the month of September, I slowly but surely fell into a spiral of all the foods I shouldn't be eating. And then the holidays came. I said no to nothing. I gained maybe a few pounds, but that wasn't the point of this at all. The point was, I wanted to feel better. I was constantly tired and sluggish. I was always craving something sweet and caving at the drop of a hat. I was finding less and less joy out of the veggies I usually thrived on. I needed to reboot my system and what better way to do it than to eliminate every last bit of sugar in my diet?
|I followed a "Level 1" Diet|
|My menu for the next 21 days!|
|If there was ever any question, this chart answered it.|
I decided to give myself the best chance and started on January 8th. S-NO-W Fun Run is always the first weekend in January and the thought of missing out and watching my friends eat and drink the night away sounded like a nightmare. Starting after my favorite winter running party was what I was going to do.
I made sure I was prepared and prepped everything I needed, down to the emergency snacks for when all triathletes get hangry. They say the list of side effects can be quite extreme, ranging from severe headaches to mood swings to "the shakes". I never experienced any of that. Instead, this is what I experienced:
- Crazy amounts of mouth watering on Day 1. Holy cow. The most awkward thing as I felt like I was constantly spitting all day when I spoke. By Day 2 the mouth watering subsided but was still most definitely more active than normal.
- I wanted a banana like you wouldn't believe. I live on bananas. Between the coffee pot and my favorite food ever, it's a close tie for which I touch first thing in the morning when I wake up.
- During the day, I felt completely normal. No headaches. No mood swings (that I noticed of myself, but no one told me I was moody either). No shakes. Just me.
- While I worked out, it always took me longer than normal to get my momentum going. Warmups felt like workouts. The workout felt like I was racing almost every time. And, my ears ALWAYS felt plugged up when I was working out (swim, bike or run). Why? I have NO idea. But I definitely noticed a huge difference in my ears while working out.
- DRASTIC weight loss. Enough that it scared me a little. And made me rethink this entire process.
The first couple of days I didn't think to much about the workout sluggishness. I knew there would be an adjustment period and I was willing to see what the other side was like. Except, when I woke up on day 5 and stepped on the scale. I had lost 6 lbs in 5 days. Uh oh, this isn't good. I immediately followed that up with my usual Friday workout, a swim and a shakeout run. It took everything I had in me to finish 3 measly miles.
It was time to re-evaluate, for sure.
I didn't want to completely throw in the towel just yet, but I knew that my Saturday long run was definitely going to suffer and possibly injure me if I didn't make some adjustments. My cousin (who happens to be a rockstar dietician) created this phenomenal energy balls that I was planning on using on my run (since gels and the usual running nutrition was a no-no) but I was starting to think that even that wouldn't save me. I already had my lunch/snacks packed for that Friday of work so I needed to formulate a plan by dinner time. After discussing with a few co-workers, I decided to add in some carbs to my dinner that night to help fuel my run in the morning. Dinner included steak, green beans, sweet potato, and 2 dinner rolls with butter (and regular ole 2% milk). Definitely nothing drastic. But after dinner I can't tell you how different I felt. The only additions I ate were the 2 dinner rolls and a glass of milk. THAT'S ALL IT TOOK FOR ME TO FEEL A BIT MORE ENERGIZED.
The next morning I ate my usual egg cups that I had prepared and a few of the energy balls pre-run. I also weighed myself again and was officially down 6.5lbs in less than 6 days. Once I was done with this run, I was positive my next meal was going to include more sugar than I had consumed in the past week.
|My on the go breakfasts! Egg Cups: eggs + ground beef + veggies (spinach, peppers, and mushrooms)|
|My "if I have time breakfast"|
Sweet potato toast, avocado, and a hard boiled egg. DELISH!
|So, was it worth it? Totally. I know people think I'm nuts when I have these crazy ideas. But now I can definitely say I think twice before I put food in my mouth. I opt for different choices, less bread, more veggie. I wanted my taste buds to come back to normal, and they did. I'll call it a success. You might also remember, Jacqui did this same detox during the month of December before going on a family cruise over Christmas. You'll never believe the difference in our stories. Read about it here if you're interested! That just goes to show ya, every body is created differently and everyone has separate needs.
Was it hard to avoid sugar? No. It was actually easier than I thought. After I got past the first day, I didn't think about it much. Sure I was envious of my coworker as he walked in a Chipotle burrito the size of my head for lunch, but I never dwelled on it and it wasn't hard to sit and eat my meal next to him at all. In fact, I got engaged on Day 3 of the sugar detox. And still, I wasn't even tempted to bust out the champagne at all. I was pretty determined to make it through this.
As you can see, I ate pretty damn well during this 6 day stint. And had some great ideas and recipes to follow in the days to come. But, my health comes first. And most importantly, I've got some big goals this year. And I'm not about to compromise them for anything.
Until next time, friends. Cheers.


Dine-In or Take-out
Join us for great in-house food fair!
The Dam Restaurant :
You can call your order in with credit card or debit card payment for pick-up. Eat-in with social distancing.
Reviewed January 23, 2020
I have been a couple of times. The food is classy and tasty. Nice variety to choose from. The atmosphere and decor make it a top choice for me when going out to dine. The staff are wonderful too. The community needs a place like this for friends and family to enjoy good times together.
Jan, Nutimik Lake
Reviewed January 2020
We stopped for a late lunch on our way back to the park. Service was good, food was hearty! They also have free wifi which is nice.
They promote other local businesses and artists.
I would recommend trying it out. We ordered the Mac and Cheese and the Rueben sandwich, both were delicious.
Kirstie N July 2020
An amazing stop on our way back to the city! The patio service was amazing, as was the food with very reasonable pricing. We had the Mexican Wrap and the BLT Wrap- both were delicious!! Lovely restaurant and staff.
Great food , great place . Never disappointed. Will always go back.
Great food always cooked to perfection
Cosy atmosphere · Large portions
Boris S July 2020
Friendly service, fair prices, nice place to get your lunch or dinner.
jonny d June 2020
Best pizza I have had in a long time. Great service, will definitely go back and recommend to others!
Jodi J JUNE 2020
Amazing place to eat Staff is wonderful and friendly Food is amazing Ordered the sweet chili wraps and they were amazing Kids had the 2 mini subs ordered two and fries it was enough to feed all three kids and have one to take home . Amazing service
David G July 2020
What a wonderful experience. Excellent food, quick service. A real gem and a must stop on your next trip to or from the whiteshell
Clean, friendly staff, service was excellent! Love the local artist pictures displayed.
Sangyukta N 4 weeks ago
This is one of my favorite places to eat at. The ambiance is lovely and the staff are really nice and friendly. Their food is amazing too! We had the dam burger, the chipotle ranch burger and wings. They were all really delicious! The patio is beautiful too. We were there once at the patio when it was raining and it was just lovely.


Closed for Winter
Delivery to Meadowlawn Residents for $1.00 with minimum $5.00 purchase
(Eggs, bacon, onions, and cheddar cheese wrapped in a flour tortilla. Served with a side of salsa.)
(Bacon or ham with eggs and cheddar cheese on an english muffin)
(Toppings .50 Each)
*All Burgers and Sandwiches come with your choice of chips or fries.
Grill is Closed for Winter. Will re-open T.B.D.


New Yorkers tempted by traditional dishes from Sri Lanka—hoppers, lampries and frikkadels
Back on the trail of the world’s love affair with our peerless cuisine, we find Tasting Table on the case in New York’s Staten Island, otherwise known as Little Sri Lanka.
Says writer Shanika Hillocks: “Comparatively, the food of Sri Lanka—a neighboring country to India—is an untapped cuisine for most of New York City’s food enthusiasts.
“Luckily, you won’t have to venture far: Staten Island, known as Little Sri Lanka, is just a free ferry ride away. Here are three Sri Lankan foods worth trying the next time you visit SI.”
She singles out hoppers “appa in Sinhalese, curved crepes consisting of a handful of simple ingredients: rice flour, baking soda, salt, sugar, eggs and coconut milk.
“Made plain or topped in the center with a sunny-side up egg, the crispy-edged, edible ‘bowl’ is typically served with a choice of curry; the savory notes of clove and coriander, and a slight heat from the sambal, creates a satisfying balance.”
She also especially likes lampries, “introduced to Sri Lanka by the Dutch Burghers, a small group of European settlers who have called the island nation home since the 16th century”.
The dish consists of a bunch of ingredients—seeni sambol (sweet onion relish); pickled eggplant; cashew curry; caramelized onions; a choice of lamb, chicken or pork curry; a deep-fried boiled egg; and frikkadels—which are first cooked separately.
Often served during celebrations and large gatherings of family and friends, lampries is a menu staple for groups both small and large to enjoy at Lakruwana, a vibrantly decorated joint located on Bay Street a bit closer to the water.
Finally, frikkadels also get the nod: “Though they’re often served inside lampries at restaurants, frikkadels, crisp meatballs, are a specialty all their own and often enjoyed as an appetizer or side dish in Sri Lankan households.
“Although they’re made with ingredients you’d find in a traditional meatball—minced beef, fresh bread crumbs, egg, onion, garlic, pepper and Worcestershire sauce—frikkadels tout a fragrant twist, thanks to spices like saffron, cumin, green ginger and cinnamon.”
Read more here.


Carmen Moraru is professor and chair of the Department of Food Science, where she has worked since 2003 with a break from 2011-2015 to serve as a visiting professor at University Dunarea de Jos Galati, Romania. Prior to that, she conducted research and was a professor in food engineering at Rutgers University, Before that, she served as an assistant professor in the Department of Food Science at Cornell University.
Moraru holds a bachelor’s degree and a doctorate in food processing and engineering. She is a fellow of the Institute of Food Technologists (IFT) and a recipient of the State University of New York (SUNY) Chancellor’s Excellence in Teaching Award. Her accolades include an honorary doctorate from the University of Agronomic Science and Veterinary Medicine, Bucharest, Romania; awards for teaching and research from the International Dairy Foods Association; and teaching excellence awards from the Cornell Institute of Food Science Advisory Council. Moraru has an impressive history of professional service, including serving as past chair elect, chair, and past chair of IFT. She is author or co-author of more than 80 journal articles.
Moraru’s research focus areas are studying and optimizing food processing methods capable of enhancing product safety, quality and shelf life. Current research areas include use of membrane separation and pulsed light treatment, as physical methods capable of reducing the microbial load of food products in general and dairy products in particular; understanding the effect of surface nanoscale topography on microbial attachment and use this understanding to develop microbial repellant surfaces; and understanding the intermolecular interactions and structural transformations that occur during processing and their effect on the quality and functionality of dairy foods.


A Celebration of Food
At its culinary heart, Meat & Cheese is a celebration of food as prepared in home kitchens everywhere, a style we refer to as “World Farmhouse.” Using locally sourced, sustainably raised ingredients as our starting point, we engage the culinary traditions of Asia, Europe, and the Americas to create a menu meant for sharing that is both eclectic in its variety of flavors, and recognizable for its traditional techniques. Our chefs follow the rhythm of seasons just as farm families around the world do, and like those families, they create just about everything they serve from scratch. No part of world cuisine is off limits at Meat & Cheese. Available ingredients and their quality rather than some preconceived notion of what house cuisine must always be, will dictate our menu’s direction from day to day.
Note that menus change with the seasons and availability of produce so not all items may be available at all times.


According to Project Drawdown, food production accounts for about 8% of global greenhouse gas emissions, and up to 35% of food produced is wasted.
By wasting less food, energy can be saved by corresponding reductions in production and its associated costs. Reducing food waste can be done a variety of ways, depending on the intended scale of action.
On an industrial scale, food waste can be reduced by improved harvesting, storage, and transportation practices. In addition, utilizing ‘imperfect’ (misshapen, blemished, off- colored) foods rather than rejecting them can be an effective strategy.
On a household scale, reducing food waste can be done by cooking smaller meals, so less food is wasted as leftovers that might go uneaten. Planning ahead and using appropriate storage methods can help reduce the amount of food thrown out.


PRE-ORDER WITH US
Holiday Welcome Packs
Why go through all the hassle of bringing groceries to your holiday home, why not pre-order with us, you can be sure that if you’re delayed you will still have your groceries waiting, not on their way back to the supermarket depot! We will always try to source fresh local ingredients so you can enjoy the best of what the dales has to offer.
Why not when placing your order arrange a daily newspaper, fresh baked bread or even some croissants for that special breakfast treat, whatever you decide upon it will be reserved and available for you when the shop opens in the morning.
Dent Stores Bed & Breakfast © 2023. All Rights Reserved.


Here is a quick and easy recipe with no horse meat or pork just pure beef
It is better if you mince it your self or get the butcher to do it for you
#100% # IRISH # BEEF # BURGER © KEVIN THORNTON
CLASSIC BEEF BURGER (Serves 4)
500g beef steak mince
Half large red onion
1 clove garlic
1 egg yolk
2 tbsp Worcestershire sauce
Handful chopped fresh parsley
Olive oil, for brushing
4 ciabatta rolls, split in two
1 Little Gem lettuce, leaves separated
2 ripe tomatoes, sliced
Tomato relish, to serve
Finely chop onion and garlic and put into a large bowl, along with the mince, Worcestershire sauce, flat leaf parsley, and the egg yolk.Season and mix well with your hands. Shape into 4 burgers.
Cook the burgers on a hot griddle or frying pan for 10 minutes, until cooked through. Toast the ciabatta rolls under the grill. Brush the burgers with a little oil and cook turning halfway, until just cooked through and charred. Set aside to rest for a few minutes. Meanwhile, brush the cut side of each ciabatta roll with oil. Toast. Put lettuce and tomato onto the base of each roll. Top with a burger, spoon over some relish and top with the remaining ciabatta halves.
HAND CUT CHIPS (serves 4)
1.5kg potatoes (maris pipers)
3 liters sunflower oil
Fine sea salt
Peel the potatoes and chop them into irregular sticks. The largest ones should be 5-7 cms long and 1cm thick. Do not square off the ends. Wash them well with water, drain and dry as completely as possible with a clean towel.
Heat the oil to 170c in a large, heavy-bottomed pot or deep fryer. Drop in a little piece of potato to test the oil’s temperature. It should set off a steam of small bubbles immediately. Remove the test potato. When the oil is the correct temperature being frying the potatoes, one small batch at a time. Cook until they are seared but not browned, which should take about 10 minutes. Remove with a skimmer and drain.
Raise the temperature of the oil to 180c. Prepare a dish lined with 4 layers of paper towels. When the oil is at the correct temperature submerge the potatoes a second time still working in small batches. Cook about 3 minutes until they are golden and crisp. Remove with a skimmer shaking gently to drain off as much oil as possible. Lay them on paper towel-lined dish.
Sprinkle with salt and toss gently to spread it evenly.
Tomato relish (serves 4)
2 tbsp Olive oil
1 large onion, finely chopped
1 garlic clove, crushed
300ml tomato passata (sieved tomatoes)
1 tbsp muscovado sugar
1 tbsp Cider Vinegar
3 medium Tomatoes
1. Heat the oil in a saucepan, add the onion and garlic and cook over a low heat for about 10 minutes, until the onion has softened but not coloured.
2. Add the tomato passata, sugar and vinegar and bring to the boil. Reduce the heat and simmer for 5 minutes.
3. Peel and segment the oranges, and roughly chop the flesh.
4. Coarsely chop the tomatoes and add to the pan with the oranges - simmer for a further 2-3 minutes. Leave to cool before serving.
Truffle Egg © Kevin Thornton#Thornton's Restaurant
Here is an artical from the culinary photographic exhibition in paris with one of my photographs
A Days shooting in Cavan bog
Some photos from my
journey to the Omo Valley, Ethiopia
Arba Minch and it's surrounding is where the nature shows all it's glory, where you will find two of the countrys greatest rift valley lakes situated close to each other and shaping the neck of land between the two lakes, known locally by the name of the "Bridge of Heaven" or "God's Bridge.", which just about describes the breathtaking scenery of the untouched nature.
Two of the Great Rift Valley Lakes, the Abbaya, the longest and largest of the Rift Valley lakes, covering an area of 1,160 square kilometers and the Chamo are suitable for sport fishing, especially the Nile perch often weighing more than a hundred kilograms (220 pounds) and the tigerfish.
They large number of crocodiles inhabiting both lakes, especially Lake Chamo, which literally overflows with these reptiles. In the southern part of the town is the Azzo Gabaya (meaning crocodile market) where one can see crocodiles displayed and commercially sold for there skin and the flesh is dumped.
Night market ,Arba Minch Ethiopia © Kevin Thornton # Thornton's Restaurant # Dublin
Pelican lake Chamo Arba Minch Ethiopia © Kevin Thornton # Thornton's Restaurant # Dublin
Selling fruit © Kevin Thornton # Thornton's Restaurant
The Cooking School at the Old Abysssinia House Lalibela Ethiopia © Kevin Thornton # Thornton's Restaurant
Sunrise Lalibela © Kevin Thornton # Thornton's Restaurant


Main / Arcade & Action / Food processor software
Food processor software
Name: Food processor software
File size: 479mb
8 Oct - 3 min - Uploaded by ESHA Research Inc This video covers the basics of The Food Processor Nutrition and Fitness Software. 3 Nov - 24 min - Uploaded by ESHA Research Inc During this webinar, we review the new ribbon and new features of Food Processor The Food Processor Nutrition Analysis Software is a powerful tool for nutrition analysis, recipe anaylsis, diet and exercise tracking, and menu planning.
Try the Food Processor Diet & Nutrition Analysis Software program from ESHA for free! Check out the demo here. Salem, OR – ESHA Research, the leading provider of nutrition analysis software, today announced a major software upgrade for The Food Processor Nutrition. 5 Dec During this webinar, we review the new ribbon and new features of Food Processor including managing the multiple notes fields, the new.
11 Aug The Food Processor may now be "leased" under subscription payment model. Still no animals harmed in the making of this program. 16 Oct Food Processor Nutrition Analysis Software Reports Overview Updating the Food Processor database · Food Processor x (Released. Genesis R&D x, and the Food Processor Version x: Internet Connection required for installation. Minimum of 4GB RAM Client OS. Software Resources for School-Based Menu Planning. USDA. Food and Nutrition Service. Provides information about menu planning and nutrient analysis. ESHA's Food Processor Nutrition Analysis and Fitness Software. The Food Processor is internationally recognized as one of the most accurate and complete .


Do you have a gastronomic desire? This is at Carlton’s île Rouge Restaurant: the gastronomic area for you to take breakfast on the terrace with a view on the swimming pool, or to meet there at lunch or dinner time to discover the creations of our chefs wholeheartedly passionate by their profession in a contemporary atmosphere and design.
The kitchen is open to the room as it is to different flavors.
It offers an imaginative menu inspired with local products, an express formula for a quick meal and always with the special attention of our staff.
Restaurant île Rouge
This is a really friendly place worth staying at any time of day. Open from 7:00 am, the Bistrot remains open until 01:00 am. So take time for a coffee, a pastry or some small original dishes and appetite suppressants.
Our barman will offer you a wide choice of cocktails and will make you travel by discovering highly regarded wines to enjoy in your glass. Do not miss its new terrace, nestled in front of the Lake Anosy, and enjoy our Happy Hour every day from 18:00 to 19:00.
A paradise for gourmets and lovers of tasty bread, in the dining room or on the terrace, l'Eclair will surprise you with the quality of its pastry creations.
It is also a place where you will find ice cream and fresh, delicious sandwiches when you run out of time for a real meal. Open from 6:30 am to 6:30 pm.
An Oasis in the middle of the hotel: away from the noise of the city traffic, at the edge of a beautiful swimming pool and in the shade of our huts, now get ready to shift into local lounge-about mode. The Oasis is the temple of grills, gourmet salads, snacks and famous pizzas.
New: During the hot season, we remain open from 8:00 am to 9:00 pm because even in the evening, it is so good to be standing in the water!


Now you can smile all you lovers of shakes…
This post is about the shakes that will aid you to be on top of you game in the weight loss process.
For sure, you will really find this interesting and helpful. You can now drink your shakes and still be able to lose good amount of weight.
The question still remains-which of the shakes are good for weight loss?
And that’s exactly what I am about to bring to you now. Those healthy protein shakes!
Alternatively, protein shakes can serve as foods for anyone trying to get in shape. And while some shakes you find at restaurants and food vendors are sugar filled, you can make your healthy, metabolism-boosting shake at home-very simple!
The number one reason people rely on protein shakes is for weight loss properties. Also, when you are trying to pack on muscles-whether for body-building or for increased fat-burning , you need all the protein you can get. And the greater the variety the better, in order to diversify your amino acid intake. Protein shakes are effective for keeping you at the top of your game.
In addition, protein shakes are great metabolism boosters. Protein fills you up, keeps you satisfied, and takes longer to digest, which means you will burn more calories and fat in the process. This is why protein shakes are also great for anyone on a fat-burning diet.
So, how can you make a healthy, muscle building, and fat burning shake at home? Here are my best protein shake recipes.
1. Berry Blast Shake
This one serves all purposes, whether you are looking to build muscle or burn fat. And the antioxidant support will support your overall health and fitness.
To prepare this shake, combine 6 ounces of acai or pomegranate juice, a handful of frozen blueberries, 5 frozen strawberries, a few ice cubes, and 1 scoop of plain or vanilla protein powder. Mix in a blender for 30 seconds and serve.
2. Chocolate Peanut Butter Shake
If you are looking for a good meal replacement shake, this one definitely fills you up and keeps you satisfied. Plus, it will take care of any of those sweet tooth cravings you might have had!
Combine 6 ounces of soy or almond milk, a handful of ice cubes, 1 tablespoon of all-natural peanut butter, 1 banana, and 1 scoop of chocolate protein powder. Mix in a blender for 30 seconds to 1 minute and enjoy.
3. Tropical Recovery Shake
If you are feeling a little more indulgent, or just need to escape in your mind, give this protein shake a try. It’s great for promoting recovery after a long workout, or jump starting your energy.
Combine 4 ounces of pineapple juice, 4 ounces of coconut water, a handful of ice cubes, 1 frozen banana, and 1 scoop of vanilla protein powder. Mix in a blender for 30 seconds and get energized.
4. Fat-Busting Green Tea Shake
If you are looking for an even bigger boost to both your energy and your metabolism, this one has it all.
Combine 4 ounces of soy or almond milk, a handful of ice cubes (might need a few extra for this one), 1 scoop of Green Tea, and 1 scoop of vanilla protein powder. Simple, tasty, and packed full of the stuff you need to take on your day.
5. Muscle Mayhem Shake
For all the weight lifters and bodybuilders out there, this shake is designed just for you. With an extra protein punch and tons of vitamins and minerals to support recovery, you can’t go wrong.
Combine 3 ounces of skim milk, 3 ounces of soy milk, a handful of ice cubes, 1 banana, a handful of frozen blueberries, 1 teaspoon of almond butter, and 1-2 scoops of plain or vanilla protein powder. Mix for 30 seconds to a minute and serve.
Have any questions or feedback about these Protein Shake Recipes? Please leave a comment below…
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Crock pot roasted vegetables:
Ingredients: vegetables of choice.
Keep in mind broccoli and cauliflower take longer to cook than zucchini and squash. So you may want to use larger pieces of softer vegetables. Can add whole garlic, onions asparagus,bell peppers etc.
salt, herbs of choice, and oil
How to cook crock pot vegetables in the slow cooker: olive oil your crock pot, then add all the veggies. Season with the salt, herbs, and oil, then stir to evenly coat. Cook 3 hours on high (or longer on low), stirring just once every hour or so. At this point, you can open the lid and drain the liquid for another use. Don’t discard it; the liquid is seriously delicious! Can be used for soups and cooking.The veggies will be a softer texture than oven-roasted veggies, but they are actually even more flavorful and sweet. Crockpots—thanks to their slow and steady heating—are known to heighten the flavor of whatever you’re cooking.
Stir fried brussel sprouts with ginger and curry leaves.
1 pound young brussels sprouts
2 tablespoons olive oil
1 tablespoon minced or freshly grated ginger
1 teaspoon black mustard seeds
10-12 curry leaves or 1 tablespoon chopped fresh thyme
1 teaspoon salt
1 medium red onion, chopped
1 medium red tomato, chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric
11/2 tablespoons fresh lime juice
2 tablespoons freshly chopped cilantro
Remove the tops of the Brussels sprouts, cut them into half and then into fine slices. Set them aside.
Heat the oil in a large pan on medium high heat for about a minute.
Add in the ginger and the black mustard seeds and wait until the mustard seeds crackle.
Add in the curry leaves or thyme and add in the Brussels sprouts and mix well.
Add in the salt and the onion and tomato and mix well and cook for about 2 minutes.
Stir in the cayenne pepper and the turmeric and stir well.
Cook for 3 to 4 minutes.
Stir in the lime juice and cilantro and serve immediately.
Simple beef stir fry:
4 ounces lean ground beef like 93/7 or 90/10
½ Tablespoon olive oil
¼ cup red bell pepper, diced
1 small tomato, chopped
1 clove garlic, minced
⅛ cup fresh cilantro, chopped
½ shallot diced
¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon of your favorite hot sauce
Heat skillet to medium-high..
Add in the ground beef and cook until the beef is no longer red.
Remove from the pan and drain.
Place olive oil into skillet
Cook the onions, peppers, and tomatoes in the same saucepan/skillet on a medium heat for 5 minutes (stir frequently).
Add the ground beef back into the pan and continue cooking until the onions have turned translucent and the tomatoes and peppers are soft.
Add in the hot sauce, garlic, cilantro, salt and pepper, and stir in well.
Peppers stuffed with chicken,spinach and sun dried tomatoes:
2 cups shredded cooked chicken-breast
3 bell peppers halved
5 oz baby spinach (about 2 cups)
½ cup sun dried tomatoes chopped
1-2 tbsp olive oil
2 garlic cloves, minced
salt & pepper to taste
Preheat oven to 350 degrees.
Lightly grease large glass baking pan with a small amount of olive oil.
Add 1-2 tbsp. olive oil to large pan over medium low heat.
Add spinach to pan and cook until wilted. Then add garlic, sun dried tomatoes and salt and pepper and cook until garlic is fragrant (about 2 minutes).
Add chicken and combine. Just cook until everything is warmed, then stuff inside your bell peppers.
Cover with foil and bake in the oven for 30 minutes.
CHICKEN & ZUCCHINI POPPERS
1 lb. ground chicken breast
2c grated zucchini (leave peel on)
2-3 green onions, sliced
3-4 Tbsp cilantro, minced
1 clove garlic
1 tsp salt
½ tsp pepper
(optional: ¾ tsp cumin)
olive oil, for cooking
Toss chicken with zucchini, green onion, cilantro, garlic, salt, and pepper (and cumin, if using). Mixture will be quite wet.
To cook on the stovetop:
Heat a drizzle of olive oil in a medium pan over medium heat. Use a small scoop or a heaped tablespoon to scoop meatballs into the pan. Cook 8-10 at a time for about 5-6 minutes on the first side. Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through.
Drizzle a bit of olive or avocado oil onto a baking sheet. Scoop meatballs onto the greased pan. Drizzle a bit of additional oil over the meatballs. Bake at 400 degrees 20-25 minutes, or until cooked through. If desired, place under the broiler for an additional 2-3 minutes or until browned on top.
Serve with salsa.
3 large zucchini
1.5 lbs boneless & skinless chicken breasts, cut into 1″ pieces
1/2 tsp cumin
1 tsp salt, divided
1/4 tsp ground black pepper
2 tsp any small hot pepper/jalapeño or to taste, seeded and minced (leave seeds in for very hot version)
1 medium or 1/2 large lime, juice of
3/4 cup cilantro, chopped
Cooking spray (I use Misto)
Using a spiralizer or mandoline, make zucchini noodles, transfer into a large bowl and set aside. You can also chop zucchini into any size pieces, if you don’t have the gadgets for making zucchini noodles.
Preheat large deep skillet on high heat and add chicken. Saute until golden brown, stirring occasionally. Add cumin, 1/2 tsp salt and ground black pepper towards the end, stir and cook for another minute. Transfer to a bowl and set aside.
Wipe clean or wash and pat dry the skillet and return to the stove on high heat. Spray with cooking spray and add zucchini noodles. Saute for 1.5 minutes, stirring frequently. Remove from heat and add previously cooked chicken, remaining salt, small hot peppers/jalapeños, lime juice and cilantro. Stir gently and serve hot.
Moroccan grilled chicken:
1 pound boneless-skinless chicken, cut into small pieces
2 tablespoons lemon juice (~1/2 lemon)
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon cumin, toasted and ground
1/8 teaspoon cinnamon
1/8 teaspoon ginger
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, chopped
Marinate the chicken in the mixture of the remaining ingredients for at least 20 minutes to overnight.
Skewer the chicken and grill over medium-high heat until cooked, about 4-5 minutes per side.
One pot paleo chicken curry
2 tbsp olive oil
2 chicken breasts, diced
1 bell pepper, sliced into thin strips
1 onion, halved and then cut into strips
1 head broccoli, cut into bite sized pieces
4 cloves garlic or 1 shallot, diced
1 tbsp smoked paprika
1 tbsp red curry powder
2 tsp turmeric
In cast iron pan or heavy skillet, heat oil until shimmery.
Add chicken and brown evenly.
If you have a large pan, add veggies. If your pan is too small for everything to fit and not be too crowded, remove chicken and add veggies (but be sure to cook chicken completely).
Brown veggies and continue cooking chicken (or brown veggies and add chicken back when they are nice and browned). Add garlic or shallot when slightly browned so they don’t burn.
When chicken and veggies are fully cooked and browned, add another tablespoon of olive oil and spices.
Combine well so spices evenly coat chicken and veg.
Chicken crack slaw
1 lb ground chicken
Pinch of ground ginger
2 tablespoons sesame oil
2 minced garlic cloves
¼ teaspoon natural sweetener
½ teaspoon hot sauce
14 oz shredded white cabbage
2 tablespoons soy sauce
Salt and black pepper, to taste
Brown the chicken in a skillet and season it with salt and black pepper to taste.
Remove the chicken from the skillet and set it to one side.
Heat the sesame oil in the same skillet, and sauté the onions with the garlic and cabbage until the cabbage is cooked to al dente or however you like it.
Stir in the vinegar, soy sauce, sweetener, hot sauce and ginger.
Add the cooked chicken back in and mix well to combine.
Taste the mixture add add more vinegar, hot sauce, soy sauce, sweetener or anything else needed.
Offer hot sauce at the table for people who want to add more.
Egg white soufflé:
This soufle can be made with any of your favorite ingredients. This version has crab, asparagus and green onions. Super yummy and only 121 calories!
4 Egg Whites
2 oz Crab
2 stalks of Asparagus cut into 1/2 inch pieces
1 stalk Green Onion chopped
Garlic approximately1 clove,finely chopped.
salt and pepper to taste
Sautee the garlic and asparagus in a pan lightly sprayed with Pam. When Aspargus has begun to soften remove from heat. Whisk egg whites in a small bowl and add salt and pepper to your liking. Add the crab and chopped green onion. Once the asparagus has cooled, add it to the mixture. Pour into a sprayed baking dish and bake until the middle doesn’t jiggle any more (like yours won’t if you keep eating like this!)
Can be doubled or tripled and baked in a pie dish and sliced like Quiche or Fritatta. Or make minis by making it in a cup cake pan. Great make ahead dish for the week!


Moe’s Southwest Grill® Unveils Modernized Restaurant Design in Greater Atlanta
New Design Features Dedicated Off-Premise Service Line, New Interior and Exterior Signage Logo, Color Palette, Menu Boards and Refreshed Made-to-Order Menu Items
July 7, 2021
ATLANTA (July 7, 2021) – Moe’s Southwest Grill®, an innovative fast-casual restaurant franchise that serves high
quality menu items including burritos, quesadillas, famous queso and more, announced today the modernization and
refresh of more than 50 restaurants in the Greater Atlanta market. Home to Moe’s and the brand’s largest market,
Atlanta is the latest city to experience Moe’s evolution following refreshes in Nashville, TN; Charleston, SC; and
Rochester, NY. These restaurants in Atlanta now feature a dedicated off-premise service line to support growing
digital business driven by online orders and an increase in catering demand, especially for items like the popular
Fajita, Taco and Nacho Bar options. Additional upgrades include new front and back-of-house design, exterior signage,
logo and menu boards, as well as a new POS system to make checkout faster and more secure.
“It’s important that we continue to invest in our brand to remain relevant and increase guest accessibility. Our
refreshed look and feel in Atlanta will provide our loyal fans the opportunity to experience a modern Moe’s that still
offers the familiar menu items they crave,” said Alex Williams, Chief Brand Officer for Moe’s Southwest Grill. “The
Moe’s brand has been beloved for more than 20 years and we’re excited to present a design that matches the ‘Welcome to
Moe’s!’ energy and enthusiasm we’ve conveyed for two decades.”
In addition to an improved aesthetic, Moe’s evolved design is yielding good results for franchisees. Locations in
Nashville and Rochester are showing positive sales growth and traffic. A new service training program, aptly called
W2M (Welcome to Moe’s!), will also help franchise owners maintain a welcoming environment for guests and team members.
Additionally, Moe’s launched Kids Eat Free nationally in April to drive family dining on Sundays. As a result, the
innovative fast casual leader is seeing significant comp sales growth and larger check sizes.
“I’ve spent everyday for the last 12 years inside a Moe’s restaurant hearing our crews proudly shout ‘Welcome to
Moe’s!’ to each and every guest,” said Mark Monroe, a Moe’s Franchisee. “That famous greeting has stood for the
promise that everyone is welcome at Moe’s. This modernization effort is imperative to making sure that we provide our
loyal guests with a more seamless online ordering experience, updated interiors with engaging in-store graphics
showing our bold personality and a new logo - all while serving the same delicious food they crave and greeting them
with the familiar ‘Welcome to Moe’s!’ that started it all.”
Moe’s Southwest Grill is also investing in consumer-focused innovation to remain competitive in the growing fast
casual space. The brand recently updated its app to focus on the digital ordering experience and features a compelling
loyalty program with offers tailored for its guests. Moe’s is also piloting a new beverage offering and has plans to
roll out exciting LTO menu items throughout the remainder of the year, the most recent LTO being the Buffalo Queso
Moe’s Southwest Grill currently has more than 700 restaurants in 40 states and is part of the GoTo Foods family of
brands, which includes Auntie Anne’s®, Carvel®, Cinnabon®, Jamba®, McAlister’s Deli® and Schlotzsky’s®.
Moe’s is continuing with its aggressive expansion and is focusing on adding drive-thru locations in key states like
Florida and Ohio, as well as cities such as Indianapolis, Baltimore, Philadelphia and Washington D.C. The brand is
looking to open more than 20 locations in 2021 across the Southeast, Mid-Atlantic and Northeast. For more information
about franchise opportunities, call 800-227-8353 or email [email protected] .
About Moe's Southwest Grill®
Welcome to Moe’s!® Founded in 2000 and based in Atlanta, GA, Moe’s Southwest Grill is a fast-casual restaurant
franchise that serves high quality and fresh southwestern food. Moe’s has an extensive variety of menu items to please
the entire family – from burritos to specialty items like quesadillas, nachos and stacks. Whether you visit one of our
more than 700 franchised locations or have us cater your next event, free chips and salsa come with every order and
each restaurant has a salsa bar and serves our famous queso. Check us out online at www.moes.com to find a store near
you, and then connect with us on Instagram, Twitter and Facebook.
About GoTo Foods
Atlanta-based GoTo Foods is a leading developer of global multi-channel foodservice brands. GoTo Foods, through
its affiliate brands, is the franchisor and operator of more than 6,000 restaurants, cafes, ice cream shoppes, and
bakeries in the United States, the District of Columbia, Puerto Rico and over 50 foreign countries under the brand
names Auntie Anne’s, Carvel, Cinnabon, Jamba, Moe’s Southwest Grill, McAlister’s Deli and Schlotzsky’s, as well as
Seattle’s Best Coffee on certain military bases and in certain international markets. Please visit www.gotofoods.com
to learn more.


We grow a huge vegetable garden year-round for us and our animals. Our animals love beets, pumpkins, carrots, squash, beans, cucumbers - and the apples out of our little orchard are the best treats ever!
We are very proud to feed certified organic feed from Modesto Milling. Our animals also thrive from their daily walks through irrigated pastures, blackberries and brush. They also love some of the dry pastures. Exercise for the animals is just as important as it is for us!
Blue Oaks Ranch
18149 Mustang Valley Place• Grass Valley, CA 95949


The story began when Justin Gold, a lover of the active lifestyle, moved to Boulder, Colorado in his 20's. In order to fuel his long bike rides, Justin embarked on a mission to create new varieties of nut butter that not only packed the protein, but also tasted great. He began crafting the very first batches of his now-famous, culinary nut butters in his home kitchen and selling them at the Boulder's Farmers Market. Justin's has ranked in the top 15 on the Inc. 500/5000 Fastest Growing Companies list in the Food and Beverage category two years in a row, and has been recognized as Entrepreneur of the Year by Ernst and Young. As a huge fan of the nut butter NINOX is excited to feature Justin as a Boulder Icon.
"The most important thing is just to start. You will never end up anywhere if you don’t start somewhere. If I hadn’t started making jars, it wouldn’t have given me the opportunity to get to where I am today."


Cast iron dishes are a staple in the culinary world, prized for their versatility, durability, and ability to distribute heat evenly. Whether you’re a professional chef or a home cook, having a cast iron dish in your kitchen arsenal can greatly enhance your culinary creations. Let’s explore the benefits and various uses of cast iron dishes in cooking.
Benefits of Cast Iron Dishes:
Heat Retention: Cast iron dishes are excellent at retaining heat. Once heated, they distribute heat evenly and hold it for a longer time compared to other cookware materials. This makes them ideal for searing, braising, and slow-cooking dishes.
Versatility: Cast iron dishes can be used on various heat sources, including stovetops, ovens, and even open fires or grills. They are versatile enough to handle a wide range of cooking techniques, from frying and sautéing to baking and roasting.
Durability: Cast iron dishes are known for their longevity. With proper care, they can last for generations. Unlike non-stick pans that can wear out over time, a well-maintained cast iron dish can develop a natural non-stick surface through seasoning, which improves with each use.
Enhanced Flavor: Cast iron dishes have a unique ability to enhance the flavors of food. The seasoned surface of the cookware imparts a subtle richness and depth to dishes, resulting in delicious and memorable meals.
Iron Enrichment: Cooking with cast iron dishes can contribute to your dietary iron intake. Small amounts of iron leach into the food during cooking, especially when cooking acidic ingredients like tomatoes or using longer cooking times.
Uses of Cast Iron Dishes:
Searing and Browning: Cast iron dishes are perfect for achieving a deep, caramelized sear on meats, fish, or vegetables. The even heat distribution helps develop a flavorful crust while keeping the inside tender and juicy.
Braising and Stews: The ability of cast iron dishes to retain heat makes them excellent for slow-cooked dishes like braises and stews. The consistent heat distribution allows for even cooking and tenderizing tough cuts of meat.
Baking: From cornbread to pies, cast iron dishes excel in baking. The even heat distribution ensures an evenly cooked crust, while the seasoned surface imparts a desirable crispness.
Frying: Cast iron dishes are perfect for frying due to their heat retention and even cooking surface. Whether it’s crispy fried chicken, French fries, or doughnuts, cast iron delivers excellent results.
One-Pot Meals: Cast iron dishes are well-suited for one-pot meals like casseroles, frittatas, and skillet dinners. They can seamlessly transition from stovetop to oven, allowing you to cook and serve in the same dish.
Caring for Your Cast Iron Dish:
To maintain the longevity and performance of your cast iron dish, it’s important to follow proper care and maintenance:
Seasoning: Seasoning is the process of building up a natural non-stick surface on the cast iron. Regularly coat your dish with a thin layer of oil and bake it in the oven to create and maintain the seasoning.
Cleaning: Avoid using harsh soaps or abrasive scrubbers on your cast iron dish, as they can strip away the seasoning. Instead, use hot water and a non-abrasive brush or sponge to clean it. Dry the dish thoroughly to prevent rust.
Oil Maintenance: After cleaning, apply a thin layer of oil to the dish to prevent rusting. This will also help maintain the seasoning.
Avoid Acidic Foods: While cast iron is durable, acidic ingredients can erode the seasoning. It’s best to avoid prolonged cooking or storing acidic foods in


We are thrilled to have a dear friend of ours guest post for us! Today, Elizabeth shares her favorite Irish Soda Bread recipe, just in time for St. Paddy’s Day. Enjoy!
By Elizabeth S.
Early March always reminds me of when I was a young one getting ready for the ‘Wearing of the Green.’ St. Patrick’s Day was a special holiday in our home as it was a time to celebrate my mother’s heritage. We had plenty of shamrock decorations on display and Bing Crosby’s lilting Irish album played regularly in the background. When in elementary school, my mother would dress my brother and I in coordinating Kelly green outfits and she made us adorable bow ties and shamrock pins to wear. I also know March for the delightful aroma of freshly baked Irish soda bread, and I still look forward to a few slices each year.
There are several soda bread recipes my family likes to make, but the one I’m sharing is my personal favorite. It comes from a church cookbook, circa 1986, with no contributor’s name attached. It’s a simple, delicious recipe made without traditional raisins or caraway seeds (both of which I wasn’t keen on when I was younger). You’ll love this subtly sweet, cake-like treat with its cinnamon-and-sugar-dusted top. Serve it right from the oven or the next day with sweet butter – there’s no better way to celebrate St. Patrick’s Day!
- 1 stick unsalted butter, plus more for the pan (at room temperature)
- 4 cups flour, plus more for the pan
- 1 cup plus 3 tablespoons sugar, divided
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 2 eggs (at room temperature)
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 1 tablespoon cinnamon
- Preheat oven to 350 degrees F. Butter round cake pan.
- In a large bowl, sift together 4 cups flour, 1 cup sugar, salt, and baking powder. Cut in butter with two knives.
- In a separate bowl, beat eggs with fork. Then add eggs to flour/butter mixture. Stir with spoon.
- Combine milk and vanilla extract and add to mixture. Stir until just combined.
- Knead the mixture with hands and work into a ball. (Note: It will be sticky!) Place into cake pan and shake to move mixture to all sides of pan.
- In a small bowl, combine cinnamon and the remaining 2 tablespoons of sugar. Sprinkle mixture on top.
- Bake until toothpick inserted in center comes out clean, about 45 to 50 minutes. Serve warm or at room temperature, and with softened Kerry Gold butter.
Elizabeth S. is a friend of the Mohan sisters and avid follower of Mohans Rule. She is a general enthusiast and she thoroughly enjoys celebrating holidays and everyday joys. For Elizabeth, happiness is baking.


West Islip, New York, is tucked away on Long Island’s gorgeous South Shore and offers not just breathtaking scenery but also a rich culinary scene that is frequently overlooked. While Long Island is known for having a thriving food scene, West Islip’s small restaurants are still undiscovered jewels. In this article, we go on a culinary tour of West Islip to find some of the top neighborhood restaurants that add to the neighborhood’s distinctive appeal.
Address for Hudson’s Mill – A Rustic Oasis is 559 Main Street, West Islip, New York 11795.
Hudson’s Mill, a secluded eatery on Main Street, entices guests with its rustic appeal and wonderful American fare. The restaurant is a favorite among residents because of its warm atmosphere and extensive cuisine, which includes anything from exquisite steaks to fresh seafood. The restaurant’s famous Hudson’s Burger, a juicy masterpiece that demonstrates the kitchen’s dedication to using high-quality ingredients and seasonings, is a must-try.
Address for Mama’s Pizzeria & Restaurant: 451 Union Boulevard, West Islip, NY 11795
Mama’s Pizzeria & Restaurant is a place worth visiting if you’re looking for genuine Italian cuisine. The extensive selection of Italian staples available at this family-run restaurant includes scorching hot pizza, smooth pasta dishes, and flavorful calzones. Mama’s is a favorite place for both everyday dining and special occasions because of the welcoming atmosphere and hearty fare.
A Sweet Escape: Samantha’s Little Piece of Heaven
600 Montauk Highway, West Islip, New York 11795
Residents of West Islip have fallen in love with Samantha’s Li’l Bit of Heaven, a charming bakery and café, thanks to its delectable desserts. Every item at Samantha’s is expertly made, from light pastries to rich desserts. Without indulging on one of their famous red velvet cupcakes, which are a local favorite, a trip here would be incomplete.
Tropical flavors at Tres Palms
16 Montauk Highway, West Islip, New York 11795
Tres Palms offers a lively dining experience that whisks customers away to a tropical paradise while bringing the aromas of the Caribbean to West Islip. The menu features a variety of meals with island influences, such as jerk chicken, coconut shrimp, and light drinks. Tres Palms is the excellent location for a leisurely supper with a view because of its outside seating area that looks out over the Great South Bay.
A Blend of Traditions at The Irish Coffee Pub
Address: 131 Carleton Avenue, just outside of West Islip in East Islip, New York 11730
The Irish Coffee Pub deserves special recognition for its ongoing appeal among locals even though it isn’t exactly in West Islip. This welcoming Irish-American bar serves filling meals and has a wide range of beverages. Everyone will find something they like at this inviting restaurant, which serves everything from all-American classics like burgers and wings to traditional Irish dishes like shepherd’s pie.
Family Traditions at Russo’s Italian Restaurant is located at 9 Udall Road in West Islip, New York 11795.
Many families in West Islip have cherished annual traditions involving Russo’s Italian Restaurant. This venerable restaurant specializes in Italian comfort food, serving crowd-pleasing classics like spaghetti and meatballs and chicken parmigiana. Russo’s is the ideal location for a nice dinner with loved ones because of the welcoming, family-friendly ambiance.
Address for Bagel Factory Cafe’s Morning Bliss is 468 Udall Road in West Islip, New York 11795.
In West Islip, it’s customary to visit the Bagel Factory Cafe first thing in the morning. This café, well-known for its freshly baked bagels and variety of spreads, provides the standard New York bagel experience. You can choose from a variety of options, such as a traditional bacon, egg, and cheese bagel or a rainbow bagel with funfetti cream cheese.
Authentic Thai Cuisine at Thai Kitchen
Location: 474 Udall Road, West Islip, New York 11795
Thai Kitchen is a secret treasure for people who like unusual flavors. With its savory curries, fragrant stir-fries, and scrumptious noodles, this intimate eatery delivers the colorful flavours of Thailand to West Islip. It’s a great place for a gastronomic journey because of the attentive service and welcoming setting.
In conclusion, despite being a small town, West Islip, New York, has a world-class culinary culture. These neighborhood restaurants provide a fantastic variety of tastes and experiences that capture the rich diversity and hospitable nature of the neighborhood. So, the next time you’re in West Islip, make sure to check out these undiscovered restaurants and enjoy the distinctive flavors they have to offer.


We have searched high and low to bring you the finest selection of cheese and charcuterie accompaniments available, all made right here in Britain.
A range of artisan purees designed to suit different cheeses
Sweet, sticky and fruity this chutney goes great with soft cheeses like Tunworth or Baron Bigod
Wheaty flavoured crackers available in a variety of flavours
Thin toasts made with buttermilk, fruits and nuts, the perfect partner for cheese
Deeply savoury and made with deconstructed beer ingredients
A gentle and spicy fruit chutney with a huge slug of English ale