If you are like me, you have some dietary and lifestyle behaviors that you just aren’t going to change. For example, I love fried chicken and I don’t like green tea. Kale fails to excite my salads nor can I stomach crossword puzzles.
Fortunately, I don’t have to follow ALL the latest health trends to keep my heart, lungs and brain healthy. According to the American Heart and Stroke Association, I can do this by using common sense and making an effort to incorporate healthy eating and exercise into my life.
Using a pamphlet I picked up at EvergreenHealth Heart & Vascular Care in Kirkland, Wash. called “Making Healthy Food and Lifestyle Choices: Our Guide for American Adults,” let’s explore some easy, smart ways to improve our health.
Four Steps toward Better Health
Here is the basic plan to improve health and reduce the risk of cardiovascular disease, including heart disease (No. 1 killer) and stroke (No 4 killer):
- Eat a variety of nutritional foods from all food groups.
- Limit foods and beverages that are high in calories but low in nutrients.
- Use up at least as many calories as you take in.
- Don’t use tobacco products and avoid second-hand smoke.
Step 1: Eat a variety of foods
Guess what? Buttered popcorn and M&Ms don’t count as nutritious foods. What the heart & stroke folks suggest is that we eat lots of different healthy foods such as grains, veggies, fruits, fat-free dairy products, lean meat, poultry and seafood, liquid vegetable oil and soft margarine and very few sweets. The key is to eat a variety of foods because they all provide bits ‘n pieces of the nutrients our bodies need.
Serving size is important, too. Super-size needs to be flushed from our memories and replaced with modest proportions. For example, we don’t ever need to eat a 16-ounce steak. We don’t even need 8 ounces. Instead, the experts recommend we eat beef, chicken and fish helpings of about 3 oz. – that’s about the size of a computer mouse or a checkbook if we are talking fish.
Step 2: Eat Fewer Nutrient-Poor Foods
You know what these are – they are the foods we think we crave such as cake, cookies, salted chips, fast food, sugar soda. The idea is to back-off from these high-calorie, non-nutritious choices, read packaging and remove these temptations from our kitchens and pantries. In addition, the experts suggest we limit salt intake, drink alcohol in moderation and pay attention to what you eat when eating out.
Step 3: Burn Up the Calories You Eat
It’s basic math – the number of calories in must be equal to or less than the calories out. We all know this at some level but can easily rationalize eating a brownie that would take an athlete a 10K to burn. What we need to realize is that how many calories we can consume to maintain a healthy weight relates to our age, gender and level of physical activity. The scoop from Human Health & Services Dept.:
Adults should get at least two and a half hours (150 minutes) each week of moderate-intensity aerobic physical activity. You need to do this type of activity for at least 10 minutes at a time as intervals shorter than this do not have the same health benefits. Adults should also do strengthening activities, like push-ups, sit-ups and lifting weights, at least two days a week.
Step 4: Avoid Tobacco Products
The pamphlet says there is no doubt – using tobacco and second-hand smoke increases your risk for bad stuff: heart disease, stroke, cancer and other major illnesses.
Try these practical suggestions:
- Keep track of when you crave a cigarette. Try to avoid those triggers.
- Discover what distracts you from smoking. Take a walk or wash your hands, call a friend – do whatever works to redirect your attention.
- Keep other things around to keep your mouth and hands busy. Try eating grapes, carrots, sunflower seeds, sugar-free chewing gum.
- Carry a pencil or paper clip to keep your hands busy.
- For more resources: visit heart.org
For more information:
Call 1-800-242-8721 or contact American Heart Association Puget Sound (http://www.heart.org/HEARTORG/Affiliate/Seattle-Home-Page)
Or visit heart.org.
Also see 1-888-4-STROKE (1-888-478-7653) or strokeassociation.org


During the holy month of Ramzan it becomes a challenge to drink plenty of water in short periods. Not consuming enough fluids can leave you dehydrated. So the best way to top up your water shortage in the holy month is to incorporate watermelons during sehar and iftar that will give you bursts of energy while keeping you hydrated.
Super duper hydrator
Watermelon has high water content i.e. 92 per cent and is packed with essential rehydration salts like magnesium, calcium, sodium and potassium that actually hydrate you more effectively than water. Did you know that the side effects of dehydration are actually pretty serious and can cause headaches, poor concentration, fatigue and mood swings? Of course, you want to stay from all these symptoms during Ramzan. So make sure to include watermelons in your sehar and iftar. If you don’t feel like having the fruit, then you can go for fresh watermelon juice.
Low in calories
As far as fruits go, watermelon is one of the lowest in calories – only 46 calories per cup which is even lower than ‘low-sugar’ fruits such as berries. And the best part is that due to its high water content, consuming the fruit helps you feel full as well. Watermelon is fat-free. Many people worry about the amount of sugar in watermelon, but that is a bit of a misconception, because the sugar content is actually quite low. While a cup of diced watermelon has about nine grams of sugar, a medium banana contains 14 to 15 grams of sugar, as does a cup of blueberries. Don’t want to put on some extra pounds this fasting season? Include this figure-friendly fruit in your Ramzan menu to stay fit and healthy.
Rich in nutrients
Watermelons contain vitamins A and C, B vitamins, potassium and citrulline, an important amino acid. Just one small wedge of watermelon gives you a third of your daily recommended dose of vitamin C and vitamin A. Both have really important antioxidants that fight cancer. Watermelon is also high in carotenoids, including beta-carotene and most importantly it is packed with lycopene, the antioxidant pigment that gives the fruit its deep red colour. Just one cup of watermelon has 50 per cent more lycopene than a large fresh tomato. Lycopene from watermelon is a super antioxidant that protects all your cells from free radical damage and protects your immune system and is easily absorbed into the body.
Both lycopene and beta-carotene may also help protect your skin from sunburn. According to a research, lycopene acts like a sunscreen from within. Women who consumed at least 16 milligrams of lycopene a day for 12 weeks showed a reduction in the damaging effects of UVA and UVB rays, including sunburn and cellular damage. This is the equivalent of about two cups of diced watermelon. So what you can do is to consume 1 cup at sehar and the other one at iftar during the fasting month. Remember, eating lycopene-rich foods doesn’t mean you can skip the sunscreen when going out in the sun, but it does boost your protection!
Watermelon is a heart-healthy food. Some studies suggest that lycopene may have cardiovascular benefits, that include reducing the risk of stroke. Also it improves blood circulation and eases angina. As it is full of potassium, consuming the fruit on a regular basis helps lower high blood pressure. Watermelon is rich in antioxidant vitamin C, which protects and repairs vein, artery and heart tissue and aids in lowering dietary cholesterol levels. A study showed watermelon to be particularly beneficial for post-menopausal women with high blood pressure.
Good for the eyes
The high content of lycopene found in watermelons helps in protecting eyes against oxidative damage and inflammation. It may also help in preventing age-related macular degeneration (AMD), which is a common eye problem that can cause blindness in older adults. Lycopene’s role as an antioxidant and anti-inflammatory compound may help in preventing age-related macular degeneration from developing and getting worse.
Watermelon contains lots of water and a small amount of fibre – both of which are important for healthy digestion. Water aids in keeping your digestive tract moving efficiently. Eating water-rich fruits like watermelon can be very helpful for promoting normal bowel movements.


Tasty, ready-to-eat food or drink sold on the street, in a market, fair, park or other public place.
Established in 2016, Andoks Restaurant is primarily engaged in the business of selling the best quality of litson manok (Grilled chicken) and dokito frito (fried chicken). In addition, Andoks also offers wide variety of choices namely bangus/hipon sinigang, seafood pinakbet, bikol express, beef/chicken/fish sisig, noodle soup, breakfast meals and desserts such as buko pandan salad, halo-halo, letche flan and sizzling brownies.
Abu Dhabi Branch
Airport Road, Beside Abu Dhabi Commercial Bank - Abu Dhabi - UAE
Tel: +971 2 444 8400
Al Bada Building, 7 Al Hudaiba Street Al Satwa, Dubai – UAE
Tel: +971 4 370 0087
Dubai 8:00 Am - 3:00 Am
Abu Dhabi 8:00 Am - 12:00 Am


Cheesy Beer & Bratwurst Soup
Kachoo! If you are having one of those sneezing, coughing, aching, sore-throat kind of days, then read on, my friends. We know there is no documented cure for the common cold, but we do know that a steaming hot bowl of “Jewish Penicillin” (aka chicken soup) most assuredly offers us comfort as we battle a winter cold.
Homemade soup is one of my favorite things to prepare. There are some decent commercially prepared stocks that are readily available in most supermarkets if you don’t have the time, energy or ingredients to prepare a batch from scratch. Always look for those labeled “reduced sodium” and “no msg” for the best flavors. Then you can pretty much clean out your vegetable drawer and pantry and add whatever seems like a good combo. Pasta, rice and potatoes are also good additions but I recommend cooking these high starch ingredients in a separate pan and then adding it to the soup pot.
If you’ve gotten a little too heavy handed with the salt when making a pot of soup, don’t despair. You can easily rescue your too salty soup by adding a few slices of peeled, raw white potato. Boil the soup for 5 or 6 minutes – remove the potato slices and you’ll remove the excess salt. To easily de-grease soup, transfer it to a bowl and place in the refrigerator for at least an hour or so. The fat will rise to the surface and harden. You can easily skim it off with a large spoon.
If you like a thicker soup or chowder and don’t want to dilute the flavor by adding a thickener (like flour or cornstarch), toss a couple of slices of good quality white bread (crusts removed) into the food processor to make fine crumbs. Add crumbs to hot soup and stir well. The crumbs will dissolve into the stock and thicken it.
Another thickening method is to scoop out a cup (more or less depending on the amount of soup you’ve made) of the solids (potatoes, pasta, veggies, meat, fish, whatever) and place in the work bowl of your food processor. Add just enough liquid from the soup to easily purée the solids. Add back to the soup pot and VOILA! You have thickened your soup without sacrificing any flavor.
So if your winter cold is lingering (and even if it isn’t!) and you grimace at the thought of yet another “dose” of chicken soup, how about a walk on the wild side with a steaming bowl of hearty, cheesy, garlic-y bratwurst-y soup?
Cheesy Beer & Bratwurst Soup
3 Tablespoons olive oil
1 cup finely chopped onion
2 cloves garlic, peeled and minced
1 cup finely chopped celery
1 cup thinly sliced carrots
¼ cup all-purpose flour
4 medium potatoes, peeled and diced
6 cups low sodium chicken broth
12 ounces Heineken beer
½ teaspoon mustard powder (like Colman’s brand)
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup half and half
¼ teaspoon Worcestershire sauce
2 cups grated sharp white cheddar cheese
3 bratwurst sausages, cooked and sliced
Place olive oil in a Dutch oven set over medium heat. Add onion, garlic, celery, and carrots and cook, stirring often, for 12-15 minutes or until tender but not brown. Stir in flour and cook 1 minute.
Add potatoes, broth and beer. Increase heat to high and bring to a boil. Reduce heat to medium-low and cook 8-10 minutes or until potatoes are just tender. Add mustard, salt, pepper, half and half and Worcestershire sauce and stir to combine. Remove pan from heat.
Add the cheese a little at a time, stirring until melted and smooth. Ladle out about 2 cups of vegetables with some of liquid and place in blender or food processor. Purée and stir back into Dutch oven with the rest of the soup set over low heat. Add sliced bratwurst and cook for 5 or 6 minutes or until hot.
Yields 10-12 servings.


Countries with The Worst Food: When we talk of travelling abroad, what comes to mind initially? Many find great enjoyment in discovering new sights, sounds, and sensations, and a big part of that excitement comes from trying the local food. After all, food is more than simply nourishment—it’s a window into the history, culture, and hearts of the people who inhabit a region.
Foreign palates, however, may find some global culinary customs puzzling or even shocking. We’re taking you on an exciting adventure into the realm of meals that may be outside of your comfort zone in the spirit of culinary discovery.
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Top 16 Countries with The Worst Food In The World
1. Philippines: Despite its extreme diversity, Filipino food has a few items that make Westerners queasy. “Balut,” a fertilised duck egg that is incubated for 14–21 days before being cooked and consumed raw, often makes unprepared visitors feel afraid. Although “dinuguan,” a stew cooked with offal, pig’s blood, and spices, is a staple of the nation’s cuisine, it also calls for a daring palette.
2. Iceland: Because of its severe weather and little agricultural potential, Icelandic food makes do with what it has on hand, producing some unusual delicacies. The fermented Greenland shark, referred to as “Hákarl,” is well recognised for both its intense ammonia scent and taste. The cuisine “Súrir hrútspungar,” which is essentially preserved ram’s testicles in lactic acid, is also quite difficult for beginners to prepare.
3. Cambodia: Although the country’s cuisine is rich and varied, certain dishes may surprise visitors. One such dish is “Prahok,” a fermented fish paste that is often used in Khmer cuisine. Those who are not used to it sometimes find its strong scent to be overly overwhelming.
The controversial dish “a-ping,” or fried tarantulas, is another delicacy from Cambodia. These crunchy insects, which originated in the town of Skuon, are now a well-liked delicacy throughout the nation, but many tourists find the thought of eating tarantulas repulsive.
4. Costa Rica: Generally mild, Costa Rican food consists of essentials like rice, beans, and fresh vegetables. One dish, “sopa de mondongo,” could surprise guests, however. Tripe, or the lining of a cow’s stomach, is diced and slow-cooked with vegetables and spices to make this filling soup.
Tripe is a beloved comfort dish in Costa Rica, but for those who are not used to eating organ meats, it might be a daunting thought. With its distinctive and even contentious cuisines, each of these nations contributes to the rich fabric of world food. They give a greater knowledge of the history, ecology, and culinary innovation of the area, despite the first shock that some may cause.
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5. Canada: Despite having a cosmopolitan and varied food scene, some claim that Canada lacks a unique culinary character. Although there are certain traditional foods like “Poutine,” which are fries covered in gravy and topped with cheese curds, and “Butter Tarts,” which are sweet pastries, the cuisine as a whole is said to have been greatly influenced by French, British, and Native American traditions. Some consider it a drawback because the nation lacks a single, distinctive culinary heritage, while others regard it as evidence of its inclusion and variety of culture.
6. Poland: There are several foods in Poland that may cause some controversy. Polish blood sausage, or ‘kaszanka’, is made by stuffing buckwheat kasza, pork offal and pig blood inside a pig’s intestine. After that, the sausage is fried or grilled, and it’s often served with rye bread and sauerkraut. Blood sausage is a tasty treat that many Poles love, but other people find it difficult to stomach.
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7. Madagascar: This vibrant reptile is grilled or fried in the contentious “Panther Chameleon” cuisine there. Despite being a part of the local customs, this practise is criticised because of the possible ecological harm it might do to the species.
8. Vietnam: Like the previously described Filipino treat, Vietnam’s “trứng vịt lộn,” or balut, is a fertilised duck egg with a nearly formed embryo within. Locals like this frequent street meal because of its rich flavour and texture, although it does need a daring pallet.
9. Peru: Although the country is well-known for its ceviche, which is really great, you’ll be quite disappointed by the majority of the food that the residents consume, which consists of deep-fried chicken and french fries. It’s also possible that you will get food poisoning the whole time you are travelling. The sight of Peru’s “Cuy,” or guinea pig, which is often served whole and head-on, may startle a lot of visitors. It’s a typical Andean cuisine, despite the startling sight, with a flavour similar to black chicken or rabbit.
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10. Kazakhstan: Made by fermenting raw, unpasteurized mare’s milk, Kazakhstan’s “Kumis” is a moderately alcoholic beverage with a sour flavour and a small fizz that may be off-putting to those who are not used to it.
11. Malawi: A well-liked source of protein are the “Mopane Worms,” a kind of caterpillar. The idea of eating caterpillars, whether dry or rehydrated in a tomato-based sauce, might be foreign to Western taste buds.
12. Sweden: One of the world’s most pungent dishes is “Surströmming,” or fermented Baltic sea herring. Traditionally, people eat it outside to avoid bringing the strong fragrance inside. Even with its notorious smell, a lot of Swedes think it’s a delicacy.
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13. Mongolia: A entire marmot called a “Boodog” is cooked from the inside out by placing heated stones in its belly, which heats up the skin and creates a natural oven. For many travellers, this unusual cooking procedure and the selection of meat might be quite difficult.
14. Australia: The country’s residents like “Vegemite,” a thick, black spread created from leftover brewer’s yeast extract, veggies, and a variety of spices. The pungent, bitter, and salty flavour of this renowned Australian dish might be confusing to those who aren’t seasoned eaters. With the exception of vegemite, Australia lacks a distinct culinary culture since it is a recently populated nation that has spent much of its history as a colony.
15. China: There are many foods in China’s rich and varied culinary culture that may be difficult for outsiders to eat. A preserved egg that has been kept for many weeks or months in a combination of clay, ash, salt, quicklime, and rice hulls is known as a “century egg” or “pidan.” The end product is a thick, robust-tasting, dark green, jelly-like egg with a powerful smell.
16. Scotland: Made from sheep’s heart, liver and lungs together with onion, oats, suet and spices, and baked in the animal’s stomach, haggis is the country’s national food. Many find it wonderful despite its description, which may put others off; it has a deep, nutty flavour that belies its daunting components.
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In conclusion, it’s critical to recognise that food tastes are very individualised and highly subjective while analysing the nations with the worst cuisine. Nonetheless, certain areas have become notorious for their subpar food due to often mentioned reasons such little variety, low-quality products, and uneven nutritional value. It’s important to keep in mind that these evaluations are relative since every culture has distinctive and treasured food customs. Instead, this conversation is meant to serve as a reminder of the value of cultural diversity and the richness that comes from trying a variety of cuisines from across the world. We may encourage a deeper appreciation for the varied tapestry of flavours that the world has to offer by comprehending and valuing these distinctions.
Edeh Samuel Chukwuemeka, ACMC, is a lawyer and a certified mediator/conciliator in Nigeria. He is also a developer with knowledge in various programming languages. Samuel is determined to leverage his skills in technology, SEO, and legal practice to revolutionize the legal profession worldwide by creating web and mobile applications that simplify legal research. Sam is also passionate about educating and providing valuable information to people.


Take it to the Tiki Battle Finals Tomorrow Night!
I can’t stress enough that there are heaps of places to eat in Sydney and I’m fairly certain that none of them will disappoint you. I’m just putting together a little list of places that I like to frequent. I’m a creature of habit. I haven’t been to every place in town. These are the places that I keep going back to. Every place here is pretty unique and they all have their lovely quirks that make them so special. Don’t be afraid to chat up your wait staff, they love a little banter.
Also – I purposely did not include addresses or directions to these places. Please ask someone you meet on the street for directions, they’ll be more than happy to point you in the right direction and you may even get an additional recommendation of something to try on the menu. Sydney is a special place, full of friendly, hard-working citizens. We’re all thrilled to have you in our great city. Thank you so much for coming and please make friends and be sure to come back again and again.
So it’s Thursday night and you’re just getting into town. You’re hungry, a little tired and you don’t want to take all night getting a meal. You need to get your booze, grab a quick nap and get out to see some of the great music that’s in town for the weekend. Fair enough. Here’s a few ideas of places that will get you out the door and into a cold one in two shakes of a fox tail.
You like a meal that is filling, delicious, a little out of the ordinary but still familiar. Flavour has you covered and it’s conveniently located across from the host hotel. Sandwiches are beautiful, sandwiches are fine, I like sandwiches, I eat em all the time. And I eat them at Flavour. Try the roast beast sandwich. Try the Joe’s Flavour Bomb. Try the 3-cheese tortellini salad or the Maple Spinach salad. The tomato soup is thick and tastes like real tomatoes. Gluten Free – No problem. Vegetarian – No problem. Vegan – No problem. Tunes on the stereo range from classic rock to your favourite modern indie sounds.
Truly a diamond in the rough. I’m going to put this on the list of must have burgers for the weekend. Probably the coldest beer in town as well. Melissa or Michelle will likely be your bartenders, please tip accordingly. This place is truly authentic, a standard Cape Breton neighbourhood bar. And the closest in walking distance to my place. Convenient eh? You’ll find the general greasy spoon items on the menu. Wings, grilled cheese, and home made soup. But seriously just get the burger, fries, and a side of gravy. They play a lot of the blues in this place, and Butsy often has some live concert DVD playing on the TV.
Allegro Grill and Deli:
Allegro is a great place for those who have a little longer to sit down and enjoy – that’s not to say the service is slow, you’ll just want to sit and enjoy yourself. The menu is wonderful and Chef Jared and his staff make every item from scratch. They are overly accommodating with any kind of food special needs you may have, gluten free, vegetarian and vegan. South of the Med platter is a good place to start. You’ll also want to try their Red Lentil soup – vegans can ask for this everyday soup without a dollop of yoghurt. I personally know a few of the dish washers here so you can be sure they’ll be nary a dirty fork. Almost forgot – if you get a chance to try the lemon flan, that is if I haven’t eaten it all already, make sure you give it a whirl.
The Old Triangle Irish Ale House:
I think the title leaves little to the imagination here. The menu is authentic Irish cuisine with all the right trimmings (Mushy peas!) and fair pricing as well. Serving sizes are filling without coming across as “we’re trying to make it impossible for you to leave you’ll be so bloated.” I would recommend the shepherd’s pie and the hangover burger. Gluten free, vegetarian and vegan options here as well. You can probably guess the soundtrack to this place too. Lots of great celtic and folk music with a slightly over the top amount of U2 thrown in. Not sure what that’s all about. Well I guess I am. Piles of beers on tap, good bar staff. Ask if you can sit in the Wee Snug out back if you’re feeling like a little privacy. Definitely do not leave without trying the soft, spongy, moist, mouth-watering, delicious ginger bread with whiskey caramel sauce. And they’re serious about the whiskey part of that sauce. Do say hello to Janet, Ashley, Kathleen and Dianne if you see them.
Governor’s Pub and Eatery:
Governor’s is a staple in the music community in Sydney. With over 160 shows a year, you would be remiss to not spend some time here. The atmosphere is warm, the staff are friendly and the food is served hot and served quickly. Try the pepper-pot soup, mussels, classic caesar salad, the pub steak meal, or the ruben. Actually try anything here, it’s all good. Say hello to Darryl, Sydney’s hardest working show promoter and tip Kanary and Joel well on the bar. Also – try the cereal killer from Big Spruce brewery, Cape Breton’s newest micro-brew. Eat upstairs too, only the fancy people eat downstairs. Well I guess if you’re fancy you can eat downstairs, but don’t say I didn’t warn you. Lots of great tunes on the stereo here too, you’ll hear a pile of local acts and recordings from some of the hundreds of artists that have visited Governor’s over the past number of years.
There are lots of other places to try out as well for dinner, these are just a few that I tend to frequent.
For breakfast you’ll want to check out the following places:
Kay’s Kozy Korner:
Kay’s is a truly local spot as well.(Just a little heads up that it’s not licensed so you won’t be getting any breakfast beers). This place is an institution complete with chatty staff and squishy booths, with an extra big, extra squishy booth if you want to take a decent sized group for big breakfast. Relatively cheap, you should be able to grab a decent breakfast and endless coffee here for $10.00ish. If you’re after 11 AM, breakfast might have to be a hot-turkey sandwich with a side poutine. Fish and Chips are usually on sale on Fridays. Did I mention the endless coffee? Most likely they’re going to be rocking the AM radio at this joint.
You can’t order anything off the breakfast menu here that will disappoint you. If by chance that happens, find the manager Nolan Peters and fire him. Oh and they’re licensed. Breakfast beers. Sometimes, if you ask nicely, you can get a pulled-pork breakfast burger even though it’s been off the menu for a few years now.
Old Triangle Irish Ale House:
They have a great breakfast buffet on the weekends. May I suggest the Ulster Fry with a side of beer and tomato juice? Steak and Eggs? Or for something a little lighter maybe just the beer and tomato juice. They also have a great menu of brunch beverages and specialty coffees. Come for the delicious breakfast, stay for some morning dose of “With or Without You.”
Maple Leaf Restaurant:
If you go here for breakfast you can get breakfast quick and cheap and super hot coffee. And you can get all that for pretty cheap. A number of years ago, there was a lounge on the other side of the dining room, complete with living room furniture that would rival your parents 70’s chaise lounge. It was also the scene of some breathtakingly amazing rock n’ roll shows. I’ve never eaten anything here but the breakfast I don’t think. At least not that I can remember.
Okay – there’s a few options for breakfast – I’m sure there are plenty more places.
Okay you’re on the move and don’t want to break the bank for lunch. Something quick would be nice.
I would eat here everyday if I wouldn’t start smelling like garlic all the time. The Falafel here would rival just about any in the country I think. All their platters are gluten free and oddly enough come with a tiny side of crinkle cut french fries? The shish taouk platter comes highly recommended. The music is a mix of AM and what I think is Lebanese pop music (though I don’t claim to have my thumb on the pulse of that genre.) The baklava is sticky and delicious. I took my little lady out there for lunch today and we each had a falafel and split a baklava and got out of there under $20 together with a decent tip included.
I eat here constantly. Try a Mill Street Organic with your roast beast sandwich. Also, the haddock wrap with the chopped mango is delicious.
Best pizza in Sydney. There I said it. I have sampled pizza all across our great nation and throughout three continents. You will not find better pizza than in Cape Breton. And Napoli is the poo. Take a whiff. Seriously this place is magnificent. They also have a pile of different pastas. Established in 1962, Napoli is a family run affair and everything is made to order. Get a combination pizza and tell ‘em to bake ‘er dark.
Kenny’s has been mighty busy expanding in Cape Breton, and I think even on the mainland the past few years. A serious contender in the Pizza sector. I tend to go in once or twice a week for a pair of slices and a root-beer. I sit in a booth and read the paper and enjoy some the people watching. I get one of each, combo and pep and cheese. But I’m a glutton. You’d probably be okay with just one. Kenny’s is also licensed for those looking for a slice and a glass of draft. You’ll also find some other fare, poutines and whatnot on the menu here.
And just a couple honourable mentions:
Coffee – you’ll find the best coffees in city at Doktor Luke’s Coffee House, they also have an assortment of delicious things. Not to much meals, but maybe a light breakfast or a good afternoon snack. You may also enjoy Wentworth Perk that has similar fair plus light lunches.
If you are flying in and out of Cape Breton via the J.A. Douglas McCurdy International MEGA-AIRPORT – you might find yourself at the only restaurant in the airport, Chef Todd’s Catering and Deli. The food is so good here you’ll wish you lived at the Sydney Airport. This is deli eating at its finest. You will not find a single pre-made item on the menu. Rest assured if you want a turkey sandwich, it’s coming off a huge bird that was roasted right there at the restaurant. Please do try the Steak Hoagie and a bowl of homemade soup made fresh daily.
Are you leaving our fair island by automobile? Maybe you’d like to try the world famous “Lick-A-Chick.” Lovingly know locally as the “Dirty Bird,” the Lick-A-Chick is a fried chicken joint the likes of which a rarely found in this world. It’s crisp, salty, hand made fried chicken; the kind you dream of. Make sure you get the ‘slaw and a healthy portion of crinkly fries. You may remember the “Lick-A-Chick” from its brief moment in the lime-light for being next to Canada’s holy land – The Jesus Tim Horton’s. Where in the spring of 1998 someone saw the image of Jesus appear on the side of the Tim Horton’s in Bras d’Or, Cape Breton. People travelled from all over North America to see the holy vision. Seriously, Google it.


Mango shake – is an easy dish. But they are delicious and rich in Vitamin C. In today’s article, let’s make a mango shake at home!
|Shrimp salt||1 tablespoon|
|Fish sauce||5 tablespoon|
How to make mango shake
Working time: 20 minutes.
You can easily make mango shake through these 3 steps:
- Step 1: Prepare ingredients
Peel the mangoes and wash them thoroughly under water. Then cut into bite-sized pieces.
Chili peppers, remove stems, wash and cut into small pieces.
- Step 2: Cook the sauce
Put the pan on the stove, add 5 tablespoons of fish sauce and bring to a boil. After the fish sauce boils, add 3 tablespoons of sugar and stir until the sugar is completely dissolved. Add chili and cook for about 2 minutes to thicken the fish sauce, then turn off the heat. Let cool.
- Step 3: Shake the mango
For mango box with lid. Sprinkle over 1 tablespoon of shrimp salt. Pour in all the fish sauce. Close the lid and shake well for about 30 seconds for the mango to infuse the spices.
+ You should use large-grained shrimp salt so that after shaking, the salt sticks to each piece of mango will be more delicious.
+ The amount of salt can be adjusted according to your taste.
Mango shake after completion has a beautiful color. When enjoying, you will feel the sweet and sour taste, crispy and crispy mixed with sweet, salty and salty fish sauce, combined with a little spicy taste from shrimp salt and fresh chili, absolutely delicious. you just want to eat forever.
So you have completed the delicious and extremely attractive mango shake. Mangoes still retain their crispiness and sweetness when combined with fish sauce and salty shrimp salt to help explode the taste and stimulate you to want to eat more.
Save the recipe and do it now to treat your friends to the next meeting!


We couldn’t believe the amazing hospitality we would receive when we walked into The Victoria.
They were extremely busy but the hostess managed to fit us in and we were extremely grateful they did.
The food was to die for the steak cooked exactly as orded and the peppercorn sauce homemade and the best we had ever had.
The chunk of cod, prawn korma and bombay potatoes could not be faulted with the fish / prawns cooked perfectly in a fragrant and creamy korma sauce.
The creme brulee was just perfect and the berry mess spot on with the most amazing vanilla ice cream.’
Visited on Sunday on arrival we had a lovely welcome all the staff are very friendly and the pub has a great atmosphere , the food was outstanding some of the best I’ve had especially the steak very good prices for the quality and portion sizes the food The water on the table and candle was a lovely touch .
Will definitely be visiting again, highly recommend!’


Australia has now joined the WTO challenge regarding BC\’s grocery store wine sales model. The number of regions in the challenge now numbers five: the United States, the European Union, New Zealand, Argentina and Australia. Canada has accepted the requests of these counties to join the challenge. Details are on the WTO site.
Argentina has now joined the United States, the European Union and New Zealand in their challenge to the BC government\’s grocery store wine sales model. The challenge relates to the implementation of grocery store wine sales that allow 100% BC wine to be sold on regular grocery shelves but which requires that any imported wine be sold in a separate \”store within a store\”. To date, no grocery stores have opened the latter sales model while the former model is rolling out slowly across the province. This topic will be discussed further at Tuesday\’s Wine Law Conference in Vancouver. Additional analysis of the challenge was featured in this Vancouver Sun article by Karen Graham.
The European Union and New Zealand have now both formally requested to join the WTO dispute, initiated recently by the U.S., regarding the BC wine in grocery model (which permits the sale of only BC wine on regular grocery store shelves). See here for details. This trade topic has now been added to the agenda of the Wine Law Conference, to be held next Tuesday in Vancouver.


Get in Touch
Good food and even better people 💯 I don't like when the old man isn't there. Cause he cooks the best and I love his smile 😁
Just found this place. Found out they've been there several years. Definitely will be back
What the hell???? This place is amazing. Stopped in after flying into LAX. And I want to go back every night. Best orange roughy Ive ever had! Staff was so friendly and fun. Huge portions. This is a hidden gem of a place!
Javier fried the catfish to perfection
Grilled red snapper and grilled shrimps, fries, cold slaw, peach cobbler.. Again it was a home run
G. V. Voltaire
I eat at Fishbone Seafood at least three times a week. The food is great, and the staff is friendly. I am greeted with a smile which makes me feel good about spending money. Combination, fish, oysters, shrimp, red beans and rice are my favorite!!! You will not be disappointed.


Raw food Revolution
Join the Raw Food Revolution.
Is Going Raw Right for Me?
See calendar for details.
Online Classes, Tutorials, and Recipes are coming soon so stay tuned.
Transitioning to a Healthy Eating Plan?
Twenty-Nine Million People Die Each Year in the US From Food Related Diseases!
My Raw Food Story
We are actually more than what we eat! We are the total sum of our nature, nurturing, and experiences.
You can get healthy by eating more raw foods, but it may not be the best eating plan for you. There should be a healthy balance in every dietary plan including raw food.
I started eating all raw a year ago, I was successful six months before feeling weak and hungry. I'm talking excessive hunger so, I started adding more organic clean meats to my diet and potatoes occasionally and started feeling better immediately.
It's about finding the right ratio of raw to cooked foods for your particular body. I eat 75% percent raw foods daily. There are some days I don't. In the winter or cooler months when I crave warm foods I skip the daily cold salads and add more warmed raw soups prepared in my Vitamix and stir-fry bean sprouts and other veggies to add to it. Yum Yum!
I started my raw food journey a couple of years ago. I could only do it about ten days at a time before I started giving in to cravings or, suffering from the detoxing and then adding more cooked foods. Before long, I was eating the way I use to, mostly cooked with a salad four to five days per week.
As a result, I felt great a couple of weeks, lost a few pounds and then gain them back, and going back to suffering from Hidradenitis, Leaky Gut, and allergies and food sensitivities. Basic autoimmune dysfunction. Not to mention watching my sugar intake so I could continue avoiding the horrors of diabetes medication.
As I continue on the path of my raw food journey, my health and mental clarity continue to improve daily. I've lost 40 pounds since the holidays (Thanksgiving 2016), and am really enjoying my food!
Since the New Year, I've been sticking to eighty percent raw, and 20 percent cooked. But, I'd revert back to foods that were hard on my body with the cooked foods. Even though I was doing better, I was still suffering from HS again. So, 10 days ago, a week before Thanksgiving, I made a decision to go all raw.
What a profound difference I'm experiencing.
I'm losing a pound a day or more and keeping it off.
The Hidradenitis is getting more manageable and,
I am sleeping better and
Have lost the pain in my joints
And my blood sugars are low enough for me to stay off the horrible
meds that have the same side effects as the autoimmune disease.
Health and Emotions
Our thoughts and feelings and out diet or, the food we eat, affect our emotions in positive and negative ways. This has been scientifically proven. On my journey to wellness, I realized that I was an emotional eater. I ate when I was happy and I ate when I was sad. This is the reason I had to make my eating habits a focus of my emotional recovery.
Being out of balance in one Personal Freedom Pathway, automatically make us unhealthy in all the others, which is why Health Coaching is offered in my Transformational Packages and is an instrumental part of your transformation and personal growth.
For these reasons, As a Personal Development Life Coach, I decided to add healthy eating plans as a focus of my Coaching.
This is not my first time attempting the raw food plan. It's actually my third time trying and I'm happy to report it's going well.
I felt a sense of urgency in changing my eating habits because my health issues were not improving and I don't want to be a statistic and die in my mid fifties from a food related disease. .
It's expected for some races and classes of people to remain in ignorance and not take the time to learn how to eat healthy and to care enough to make such an important changes for themselves and their families .


Fresh herbs can weave an extra dimension into our sensory experience with food unsustainable by meat and veggies alone.
But fresh herbs are expensive and often wither in the fridge too fast despite your intentions when you buy them.
If you’d like to try growing your own, this post is about four herbs that grow well in pots. I’ve grown them myself. They’re easy to care for and fill your kitchen with seductive aromas. You can also use them to infuse cooking oils or make salad dressings and homemade cleaning products.
Maybe you’ll even feel inspired to try cooking new dishes.
4 herbs that grow well in pots, indoors and out
Basil, oregano, thyme, and rosemary thrive in at least eight hours of full sunlight. They have similar watering and pruning requirements. And they go great together, especially if you love Italian food.
There are too many varieties of basil to choose from. Thai basil has gorgeous purple leaves and smells spicy and sweet. Boxwood basil grows compactly with small leaves that grow so fast you’ll be able to use it for a lot more than just cooking.
Oregano will punch you in the mouth if you overuse it. Pair it well with spices that complement its bite. By the way, its antimicrobial properties make it an excellent ingredient in a homemade all-purpose cleaner.
Thyme is a little sour and perfect for enhancing flavor in chicken, fish, and veggies. Be careful not to cook it for too long, or it’ll lose its potency. This post from Foodal explains how best to cook with thyme.
Rosemary leaves are thick and velvety but sticky with resin. It’s hard to strip the leaves off the stems if they’re sticking to your fingers. So rub a little olive oil on your fingertips first.
Keep rosemary plants at the perimeter of your favorite outdoor space to keep mosquitos away.
What you’ll need before you plant your herbs:
- Four 12” (about 30cm) pots with drainage holes
- Potting soil
- Plant food to encourage leaf growth
- Bone meal (optional)
I was taught to put bone meal and plant food in the hole first. Bone meal promotes root and leaf growth. Plant food will give the sprout an initial growth spurt.
These plants all thrive in at least eight hours of full sunlight. So if you’re growing them inside, be mindful of their location. Test the soil moisture by poking your finger into the dirt. If the top inch or so is dry, your plants need water.
If you use fertilizer, take care to get it in the soil but not on the leaves. Regular watering and pruning are sufficient aftercare. You don’t even need to pull weeds. Gardeners who enlist beneficial insects to fight pests say a few weeds help.
So … now what?
When you start harvesting homegrown herbs, let the kitchen experiments begin. Do it for science. Do it because it’s cheaper and makes your food more delicious. Do it because you can. Here’s a bonus recipe to kick off with.
Roasted veggies to top your favorite pasta
I made this recently, and the best way to describe the flavor is that it smells and tastes like summer. Buon appetito.
- 1 bulb of garlic, separated into cloves and skinned
- 1 red onion, halved and sliced into 1/2” pieces
- 2 tomatoes, halved and sliced into 1/2” pieces
- 1 medium-sized zucchini, sliced in half length-wise and cut into 1/2” pieces
- 1 sprig of rosemary, stripped
- 1 t of chopped fresh oregano
- ½ teaspoon chopped fresh thyme
- 2 tablespoons chopped fresh basil, divided
- 1 lemon, zested and quartered
- grated parmesan, romano, pecorino, or your favorite vegan alternative
- salt and pepper
- olive oil
- your favorite pasta
- Place your top oven rack in the highest position. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper.
- Toss cut onion, peeled garlic cloves, tomato, and zucchini with olive oil, salt, and pepper and spread in a single layer over the baking sheet.
- Bake on the top rack for 18 minutes, turning halfway through.
- Melt butter in the saucepan over low heat and squeeze the lemon quarters into it. Add a generous splash (or two) of your favorite white wine or cooking sherry and stir in herbs. Leave half of the basil to sprinkle on top.
- Toss sauce with cooked pasta, drizzling with olive oil if you like. Top with roasted veggies, remaining basil, lemon zest, and shredded cheese. Salt and pepper to taste.
How to use bone meal fertilizer for plants, Love the Garden.
Potted rosemary herbs: Caring for rosemary grown in containers, Gardening Know-How.
Growing thyme, Bonnie Plants.


About The Food Policy Council
Food insecurity remains a prevalent public health issue in the U.S. According to the United States Department of Agriculture (USDA), food insecurity is a lack of consistent access to enough food for an active, healthy life. South Carolina is ranked 7th worst nationally concerning food insecurity by the Food Research and Action Center. Among the state, Greenwood, SC, is ranked the 16th worse county out of 46 counties in South Carolina.
In recognition of the desperate need for change in Greenwood, SC, United Way of the Lakelands formed a Food Policy Council in September 2021. The Alliance unites stakeholders from diverse food-related sectors to examine and strengthen local food systems to advance the production and consumption of healthy food. This has led to raising public awareness, reviewing public policy, improving coordination between local programs and coalitions, and creating new programs. Simultaneously, many other initiatives were developing, such as Lakelands Food and Hunger Alliance, Lakelands Community Gardens, and Greenwood Counts Community Consortium, allowing this collaborative work to flourish.


pHtea uses a few ultra premium ingredients in our tea.
Local farmers markets in Vermont during our first season.
Ultra premium organic tea crops from five different countries.
Our tea is brewed, bottled, and sold ready for your consumption!
We start with quadruple filtered ionized 11pH water that is NOT stripped of essential minerals such as calcium, magnesium, and iron that your body uses to naturally regulate its pH. As we know, tea made from naturally brewed tea leaves is high in antioxidants. Your body has a more difficult time utilizing these antioxidants when they are suspended in an acidic liquid. Scientists from around the world have shown that tea brewed with alkaline water has up to three times the oxidation reduction potential as tea brewed with conventional filtered water.
Instead of using unproven sweeteners to stay calorie free and to balance the slightly bitter flavor of real tea leaves, we use raw honey. Just not a lot of it! With only 39 calories per 20 fl oz bottle we found the most palatable balance for our delicately flavored but nutritionally potent tea. Don't ever feel guilty about drinking a six-pack again!
Our tea leaves are things dreams are made of in the bottled beverage industry. Fairly compensated farmers producing ultra premium organic tea crops in India, Japan, China, Egypt, and Argentina. Five countries. Five varieties of bottled tea.
As the world's food industry has become, well, industrialized, pHtea has recognized the inherent value of local food. pHtea is pledging to support local farmers markets in Vermont during our first season of business by encouraging people to come and utilize these incubators of fesh, local farms and food purveyors.
During the market season of 2017 pHtea will only be available at Vermont Farmers Markets and establishments that source a majority of their food from local producers. For your health, and wallet's sake, please support your local farmers. Nutrition per dollar - there is no more efficient place to purchase food in America.


Spanish Cuisine Course:
Learning and experiencing a new culture is not only getting to grips with the language or visiting the key sights, but by tasting and learning about its cuisine.
That’s why we have created a cooking experience specially formulated to make your stay in Spain more enjoyable and more rewarding. It’s designed to be able to meet other participants and enjoy the gastronomy and cooking styles in a pleasant and relaxed atmosphere.
In our Spanish cooking classes you will learn to prepare Spanish dishes like gazpacho, traditional paella, Spanish omelette, Castilian soup, croquettes, meatballs, elaborate pintxos and tapas… as well as well-known Spanish drinks such as sangria.
Come and enjoy this tasty mouth-watering experience.


With the free time I’ve had since school ended, I’ve decided to give sourdough bread a second try. Let me try to give a brief explanation of the process: Before you can bake sourdough bread, you have to combine flour and water and let it ferment so you’ll have sourdough starter. This is what gives sourdough bread its distinctive taste.
I tried this once in the past, but it didn’t work that time. Thankfully, things have been going better this time around.
I followed the basic method described on this page with the following adaptations: I used all-purpose whole wheat flour and didn’t bother warming the water I used, as I think that in the past I made the water too hot and killed the yeast or something like that. Things that the above page doesn’t mention that I found elsewhere: Don’t use tap water, as it might contain chemicals that can mess up your starter; don’t use metal utensils to stir the starter, as this can also mess it up somehow. (I should add that I did stir with a metal spoon for a minute before I remembered that I wasn’t supposed to do that, and it didn’t seem to hurt anything. Maybe I’ll try making another batch with tap water and see if it still works.)
It was ridiculously easy – I just mixed equal amounts of flour and water in a clean glass jar, covered the jar with plastic wrap held in place with a rubber band, and put it in a warm place out of direct sunlight. (A more precise description of the process can be found at the page linked to above.) I was supposed to feed it the day after I started it, but I didn’t. It didn’t need me, though; after about a day and a half, it looked great with no feeding or interference of any kind.
So anyway, I have starter now, but I haven’t been able to make any bread yet. While attempting to make the “sponge,” I added more flour/water than was advised to make up for a lower volume of starter. I also tried to warm the water and may have hurt the process by making it too hot, which is why I’m not going to try heating water anymore. As a result of one or both of these things, my sponge showed almost no change even after almost a full day, when it was supposed to take only a few hours. To give it an additional boost, I made more starter and added some of it to the bowl of attempted sponge, and the sponge seems to be coming along now. It’s not ready yet, but the last time I checked, a layer of liquid had formed on top and there were a few bubbles – in other words, it looks about like my two batches of starter looked like the nights before they were fully ready, so maybe I’ll be able to bake bread tomorrow!
Anyway, if you like to cook you should definitely try this. If I get to try to bake sourdough bread, I’ll tell you how it goes. Now to figure out a way to get a jar of starter to Canada… haha.


In Greece, olive producers face difficulties in finding seasonal workers, while in Italy the situation presents a different picture. There, many olive producers have discovered an original source of income: olive tourism. A Bloomberg report highlights this business diversification that is helping farmers cope with this year’s reduced crop due to climate change.
Specifically, Maria Angela Macchia, owner of a farmhouse in Tuscany, hosts tourist-workers from various states. Through the Triptoscana holiday organization, visitors stay on her farm, help harvest the olives, explore the area and are rewarded with a bottle of oil. Macchia is taking advantage of this opportunity to compensate for this year’s low sales, while visitors get an unprecedented olive growing experience.
Italy, using a new law that allows a ticket fee for events related to oil production, is trying to attract tourists outside the harvest season. Events such as concerts, meditation, yoga, and cycling through the olive groves offer visitors a well-rounded experience while raising the profile of the oil producers.
Olive tourism is not only an alternative source of income for farmers, but also a way to educate visitors on the representative work behind olive oil production. The success of this initiative highlights how agricultural sectors can take advantage of tourism to promote their production and generate sustainable income.


Whether it's an office party or a family get together, treat your guests to a delicious meal from Newington Meat Center's unmatched catering services. We offer many options to keep you and your guests full and happy.Get in touchwith us today.
Our Catering Services
Ziti and meat sauce
Kielbasa and kraut
Sausage and peppers
Rolls and butter
Potato salad and macaroni salad
Relish tray- pickle chips, hot cherry peppers, sicilian green and black olives
Cold cut tray - salami, turkey breast, extra lean ham, Provolone and American cheese
We take catering orders with a 48-hour advance notice.
"Awesome Place Great Meat Deals"
Newington Meat Center is a local, family-owned and operated restaurant providing quality meat-based food since 1964.
We serve deli sandwiches, beef, sausage, ham, and more! Please contact us for catering services for your upcoming events. Call us at 860-666-3431 today.


Slush Puppie Cup Tesco Online Purchase
Slush Puppie cups have become a popular choice for those looking to enjoy a refreshing, icy treat at home. With a variety of flavors to choose from, these cups offer a convenient and fun way to make your own slushies https://mercedesliverace.co.uk/slush-puppie-cup-tesco/. One of the easiest ways to purchase Slush Puppie cups is through Tesco's online store. Tesco, a major UK supermarket, offers a wide range of products, including these popular cups. The online purchase option provides customers with the flexibility to order from the comfort of their own homes, avoiding the need to visit a physical store. This convenience is especially appealing for busy individuals or those who may not have a Tesco store nearby. Additionally, Tesco's online platform provides detailed information about the different flavors available, allowing customers to make an informed choice. The ordering process is straightforward, with clear instructions on how to add items to the virtual shopping cart and complete the transaction securely. Customers can also take advantage of Tesco's delivery service, ensuring that their Slush Puppie cups are conveniently brought right to their doorstep. Overall, Tesco's online purchase option for Slush Puppie cups offers a seamless and efficient way to enjoy these delightful frozen treats, making them a popular choice for slushie enthusiasts throughout the UK.
Slush Puppie Cup Tesco Flavors
The Slush Puppie Cup Tesco offers a wide range of flavors that are sure to satisfy any slushie lover's taste buds. With a variety of options available, customers can choose from classics like cherry or blue raspberry, or try something more adventurous like sour apple or wild watermelon. Each flavor is carefully crafted to provide a refreshing and delicious treat that can be enjoyed year-round. The Slush Puppie Cup Tesco flavors are perfect for parties, picnics, or simply as a tasty indulgence on a hot summer's day. Whether you prefer a fruity twist or a tangy burst of flavor, there is something to suit everyone's palate. The convenience of the Slush Puppie Cup Tesco makes it easy for consumers to enjoy their favorite slushie flavors without the need for a bulky machine or messy preparations. Simply grab a cup, fill it up with your chosen flavor, and enjoy the icy goodness. The quality and taste of the Slush Puppie Cup Tesco flavors are unrivaled, guaranteeing a consistently satisfying experience with every sip. So, whether you are hosting a gathering or simply treating yourself, the Slush Puppie Cup Tesco flavors offer a convenient and delectable solution for slushie enthusiasts throughout the year.
Slush Puppie Cup Tesco Price Comparison
The popularity of Slush Puppie cups at Tesco has reached new heights in recent times, as these icy and flavorful treats have become a favorite among both young and old. As summer approaches, many customers are eager to compare prices and find the best deals to beat the heat. Tesco, being a renowned supermarket chain in the UK, stocks a wide range of Slush Puppie cups to cater to the growing demand. Customers can explore various flavors and sizes, ensuring that they find the perfect cup to satisfy their cravings.
When it comes to price comparison, Tesco offers competitive prices for Slush Puppie cups, allowing customers to indulge in these frozen delights without breaking the bank. It's important to note that prices may vary depending on the specific flavor or size selected. Shoppers can take advantage of special offers, discounts, or promotions that Tesco regularly runs, making their Slush Puppie cup purchase even more budget-friendly.
Additionally, Tesco provides convenience and accessibility for customers through its online platform. Shoppers can easily browse the available options, compare prices, and make their purchase from the comfort of their own homes. This eliminates the need for time-consuming trips to physical stores, allowing individuals to enjoy their Slush Puppie cups without any hassle.
As the summer heat intensifies, the demand for Slush Puppie cups at Tesco is expected to skyrocket. Customers can rely on Tesco's competitive prices, diverse flavor options, and convenient online shopping platform to experience the refreshing and delightful taste of these icy treats. So, whether you're a Slush Puppie enthusiast or new to this tasty experience, Tesco is the go-to destination for all your Slush Puppie cup needs. Stay cool and hydrated with Tesco's extensive range of Slush Puppie cups!
Slush Puppie Cup Tesco Availability in UK
The availability of Slush Puppie Cups at Tesco stores in the UK is something that slush enthusiasts have been eagerly anticipating. These delightful frozen treats have gained quite a following, and Tesco's decision to carry them has certainly caused a stir among fans across the country. With their vibrant colors and refreshing taste, Slush Puppie Cups offer a nostalgic and enjoyable way to beat the summer heat. Tesco's commitment to providing customers with a wide range of products means that more people than ever before can enjoy this icy and delicious treat conveniently. These Slush Puppie Cups are not only easy to find but also come in a variety of flavors, ensuring that there is something to please everyone's taste buds. The presence of Slush Puppie Cups at Tesco stores offers an accessible and affordable option for those craving a cool and refreshing drink without having to travel far or spend a considerable amount of money. This availability allows customers the flexibility to enjoy their favorite slush flavors whenever the mood strikes, whether it's a warm summer afternoon or a chilled winter evening. So, if you're in the mood for a fruity, icy treat, head over to your nearest Tesco and grab yourself a Slush Puppie Cup to indulge in a bit of frozen nostalgia.
Slush Puppie Cup Tesco Ingredients and Nutritional Information
One popular treat that is loved by both children and adults alike is the Slush Puppie Cup available at Tesco. This icy beverage provides a refreshing burst of flavor that can help beat the summer heat. The Slush Puppie Cup Tesco ingredients and nutritional information can provide helpful insights for those interested in making informed choices about their beverage consumption. The ingredients typically include water, sugar, citric acid, natural and/or artificial flavors, and various food colorings. These ingredients combine to create the distinctive taste and vibrant colors of Slush Puppie beverages. As for the nutritional information, it is important to note that the exact values may vary slightly depending on the flavor chosen. However, on average, one cup of Slush Puppie contains between 100-150 calories, with most of these calories coming from the sugar content. Additionally, these cups are typically fat-free and cholesterol-free, making them a guilt-free indulgence for those watching their fat or cholesterol intake. It's worth mentioning that while Slush Puppie cups can be enjoyed in moderation as a fun treat, it is important to be mindful of the sugar content and consume them as part of a balanced diet. By understanding the ingredients and nutritional information of Slush Puppie cups at Tesco, individuals can make informed choices that align with their dietary needs and preferences, all while enjoying the refreshing flavors these icy beverages offer. So, next time you're in the mood for a sweet and icy treat, consider picking up a Slush Puppie cup from Tesco!
Slush Puppie Cup Tesco Reviews and Ratings
Slush Puppie Cup Tesco reviews and ratings provide valuable insights into the experience of customers who have purchased and used these popular slush cups. These reviews offer a comprehensive overview of the product, highlighting its key features and benefits. Users often rave about the convenience of the slush cup, praising its easy-to-use design and the ability to enjoy a refreshing slushie drink from the comfort of their own home. Tesco customers particularly appreciate the vibrant colors and fun designs of the cup, making it an attractive option for kids and adults alike. The reviews also shed light on the quality of the slush produced, with many customers commending the cup's ability to create a smooth and delicious slushie texture. Some users even share tips and suggestions for enhancing the slush experience, such as using freshly squeezed fruit juice or adding a splash of their favorite spirits. In addition, the durability and longevity of the cup are widely praised, ensuring that customers can enjoy their slushie treats time and time again. Overall, the reviews and ratings highlight the positive impact of the Slush Puppie Cup from Tesco, making it a highly recommended product for anyone looking to indulge in a refreshing and tasty slushie drink.
Slush Puppie Cup Tesco Promotions and Special Offers
Slush Puppie lovers, listen up! If you're looking for the best deals and discounts on those iconic Slush Puppie cups, Tesco has got you covered. Tesco, one of the leading supermarkets in the UK, offers a wide range of promotions and special offers on Slush Puppie cups that are sure to quench your thirst for icy treats. From limited-time discounts to buy-one-get-one-free deals, Tesco provides customers with fantastic opportunities to stock up on their favorite slushy goodness.
Apart from offering competitive pricing, Tesco often collaborates with Slush Puppie to bring exclusive promotions to its customers. Whether it's a special edition cup featuring popular characters or a seasonal flavor, Tesco ensures that their customers have access to the latest and most exciting offerings from Slush Puppie. These promotions are a great way to enjoy your favorite slushy while also adding a touch of fun and novelty to your day.
To make it even more convenient for customers, Tesco often incorporates their Slush Puppie cup promotions into their online shopping platform. This means that you can easily add Slush Puppie cups to your virtual cart along with your regular groceries, making it a breeze to enjoy a refreshing frozen treat whenever you fancy. With Tesco's user-friendly website and delivery options, getting your hands on these delightful cups has never been easier.
So, if you're searching for the hottest deals and exclusive offers on Slush Puppie cups, look no further than Tesco. Keep an eye on their promotions section or sign up for their newsletters to stay updated on the latest discounts and special editions of Slush Puppie cups. Whether you're a long-time fan or new to the Slush Puppie craze, Tesco's promotions and offers are guaranteed to keep your slushy cravings satisfied.


This one is outrageous because we added a bit of ghost pepper to give it some fire. Plenty of onion and a blend of warm spices make this spicy dip a favorite.
Mix with 1 c. mayonnaise and 1 c. sour cream or plain yogurt. Chill at least 1 hour before serving. Can be thinned with buttermilk for a dressing or on a baked potato. Sprinkle dry spice on fish or chicken.
Ingredients: onion, chives, parsley, garlic, celery seed, salt, ghost pepper, cayenne, and spices
All our products come as dry spice mixes and require mixing with fresh ingredients after you receive them.
We do not offer returns on any of our products due to their culinary nature. However, we are committed to our customers' satisfaction. If one of our products does not meet your expectations, we are committed to doing our best to find a solution. For questions, please contact us at email@example.com or (208) 741-0523.


by Safir K.
Have you ever wanted to lose a little belly fat, but you don’t know how to? If you have, then this article is for you. Losing belly fat can be very challenging. Going to the gym or just exercising could be a solution, but going to the gym everyday for a few hours takes a lot of effort.
An easier solution is to go on a diet! You don’t have to get up from your couch and exercise; you could just sit on your couch, and eat healthy foods instead of unhealthy. If it doesn’t reduce your weight, then you might have to exercise, but let's leave that for a different article. Here are some foods that can help you reduce fat:
Keep these foods in mind the next time you’re at the grocery store. Hopefully, this will help you manage your health condition, and keep you away from all the artificial foods that we eat in our daily lives.
By Greg D.
Gingerbread cookies are a delicious holiday or winter treat. Their spicy and sweet flavor can be yummy if you like that ginger taste. Here is a recipe you might like to try.
1. In a large bowl, whisk together flour, spices, salt, and baking soda.
2. In a mixing bowl, cream butter and brown sugar on medium until fluffy. Add eggs and molasses and mix until combined. Add in flour mixture, and mix on low.
3. Divide dough into 4 parts and wrap in plastic. Refrigerate.
4. Preheat oven to 350°. Line two baking sheets with parchment paper.
5. Roll out each portion of cookie dough between two sheets of waxed paper. Use some flour if dough is too sticky. Freeze until firm (while still between waxed paper) for about 30 minutes.
6. Loosen paper from one side, flip, and remove paper from top of dough. Cut cookies as desired and place on prepared baking sheets.
7. Bake cookies for 12 to 15 minutes until crisp and not yet darkened.
8. Put on a cooling rack when done.
For royal icing:
1. Mix all ingredients on low speed for 10 minutes (yes, really).
2. Put into piping bags or just spread on top of the cookie.
I hope you enjoy your cookies!
by Rebecca P.
Halloween has come and gone but here are 3 recipes to save and enjoy for next year!
Appetizer: Crescent Mummy Hot Dogs
1. Heat oven to 375°F.
2. If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal.
3. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
4. Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. Separate "bandages" so hot dog shows through for"face."
5. On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
6. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot.
7. With mustard, draw features on "face."
Main Course: Coffin Steak
Ingredients for 2 servings:
1. Preheat oven to 200°F (95°C).
2. Generously season all sides of the steak with salt and pepper
3. Transfer to a wire rack on top of a baking sheet, then bake for about 45 minutes to an hour until the internal temperature reads about 125°F (51° C) for medium-rare.
4. Heat the canola oil in a pan over high heat until smoking.
5. Sear the steak for 30 seconds on the first side, then flip.
6. Add the butter, garlic, rosemary, and thyme and swirl around the pan.
7. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon for about 30 seconds.
8. Rest the steak on a cutting board or wire rack for about 10 minutes or the steak will dry out and taste yucky.
9. Cut into a coffin shape
Dessert: Spooky Ghost Cookies
1. In a large bowl, whisk together flour, baking powder, and salt.
2. In another large bowl, beat butter and sugar together. Add egg, milk, and vanilla and beat until combined, then add flour mixture gradually until just combined. Shape into a ball and wrap in plastic. Refrigerate 1 hour.
3. When ready to roll, preheat oven to 350º and line two large baking sheets with parchment. Lightly flour your work surface and roll out dough until 1/8” thick. Using a ghost cookie cutter, cut out cookies. Re-roll scraps and cut out more cookies. Transfer to prepared baking sheets and freeze for 10 minutes.
4. Bake until edges are lightly golden, 8 to 10 minutes. Place on a wire cooling rack and let cool completely.
5. Meanwhile, make icing: In a medium bowl, combine powdered sugar, corn syrup, milk, and almond extract.
6. Place about 1/4 of icing into a small bowl and dye black with black food coloring.
7. Place about half the white icing in a piping bag and pipe edges around cookies.
8. Thin remaining white icing by adding 1 teaspoon milk at a time until icing runs easily on cookies, but isn't water thin. Place icing in another piping bag and fill in centers of cookies.
9. Place black icing in a piping bag with a small round tip and pipe eyes and mouths onto cookies.


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Good Food Mood
Good Food Mood Co. (GFMC) is one of the Leading Jordanian Companies, established in 2014 and specialized in distributing and exporting Organic Medjool Dates, Organic Olive Oil. We are growers, producers, packers, and traders of Organic Medjool Dates and Organic Extra Virgin Olive Oil. At present, the company operates a total number of 20,000 palm trees and 70,000 Olive trees.


Welcome to Peking Restaurant!
Open 6 days a week and conveniently located in the heart of North Burnaby, Peking Restaurant is often a favourite meeting place for business events, friends, families, young, and old. Peking Restaurant offers fresh cooked dishes in an informal but comfortable setting. You will enjoy an exciting blend of authentic Chinese cuisine, culture, and atmosphere with every meal.
As a family-owned-and-operated restaurant, Peking Restaurant takes pride in creating authentic dishes from award winning and favourite recipes. Our chefs use Mandarin style wok cooking to prepare the dynamic menu. Using only the freshest, highest quality ingredients, our chefs create dishes that attain harmony of taste, texture, color, and aroma. Whether you come for a romantic dinner for two or gather your entire family for an exciting Chinese food dinner, a wonderful dining experience awaits you at Peking Restaurant.
We are specialized in both Cantonese and Szechuan style cooking. We welcome you to dine-in or take-out. See our take out menu. We have a great lunch special daily from 11am - 3pm. We also offer free delivery.
We are experts in parties catering. Whether it's a birthday party, anniversary, business invitation, or a simple night with your friends, Peking Restaurant's catering service covers it all! Call us for details.


What is a Food Allergy? There Are Different Types of Allergic Reactions to Foods
If your child has symptoms after eating certain foods, he or she may have a food allergy.
A food allergy occurs when the body’s immune system sees a certain food as harmful and reacts by causing symptoms. This is an allergic reaction. Foods that cause allergic reactions are allergens.
There are Two Categories of Food Allergies
- Immunoglobulin E (IgE) mediated. Symptoms result from the body’s immune system making antibodies called Immunoglobulin E (IgE) antibodies. These IgE antibodies react with a certain food.
- Non-IgE mediated. Other parts of the body’s immune system react to a certain food. This reaction causes symptoms, but does not involve an IgE antibody. Someone can have both IgE mediated and non-IgE mediated food allergies.
IgE Mediated Food Allergies
The IgE mediated food allergies most common in infants and children are eggs, milk, peanuts, tree nuts, soy and wheat. The allergic reaction can involve the skin, mouth, eyes, lungs, heart, gut and brain. Some of the symptoms can include:
- Skin rash, itching, hives
- Swelling of the lips, tongue or throat
- Shortness of breath, trouble breathing, wheezing
- Stomach pain, vomiting, diarrhea
- Feeling like something awful is about to happen
Sometimes allergy symptoms are mild. Other times they can be severe. Take all allergic symptoms seriously. Mild and severe symptoms can lead to a serious allergic reaction called anaphylaxis (anna-fih-LACK-sis). This reaction usually involves more than one part of the body and can get worse fast. Anaphylaxis must receive treatment right away because it can cause death.
Treat anaphylaxis with epinephrine. This medicine is safe and comes in an easy-to-use device called an auto-injector. You can’t rely on antihistamines to treat anaphylaxis. The symptoms of an anaphylactic reaction occur shortly after contact with an allergen. In some individuals, there may be a delay of two to three hours before symptoms first appear.
Cross-Reactivity and Oral Allergy Syndrome
Having an IgE mediated allergy to one food can mean your child is allergic to similar foods. For example, if your child is allergic to shrimp, he or she may be allergic to other types of shellfish, such as crab or crayfish. Or if your child is allergic to cow’s milk, he or she may also be allergic to goat’s and sheep’s milk. The reaction between different foods is called cross-reactivity. This happens when proteins in one food are similar to the proteins in another food.
Cross-reactivity also can occur between latex and certain foods. For example, a child who has an allergy to latex may also have an allergy to bananas, avocados, kiwis or chestnuts.
Some people who have allergies to pollens, such as ragweed and grasses, may also be allergic to some foods. Proteins in the pollens are like the proteins in some fruits and vegetables. So, if your child is allergic to ragweed, he or she may have an allergic reaction to melons and bananas. That’s because the protein in ragweed looks like the proteins in melons and bananas. This condition is oral allergy syndrome.
Symptoms of an oral allergy syndrome include an itchy mouth, throat or tongue. Symptoms can be more severe and may include hives, shortness of breath and vomiting. Reactions usually occur only when someone eats raw food. In rare cases, reactions can be life-threatening and need epinephrine.
Non-IgE Mediated Food Allergies
Most symptoms of non-IgE mediated food allergies involve the digestive tract. Symptoms may be vomiting and diarrhea. The symptoms can take longer to develop and may last longer than IgE mediated allergy symptoms. Sometimes, a reaction to a food allergen occurs up 3 days after eating the food allergen.
When an allergic reaction occurs with this type of allergy, epinephrine is usually not needed. In general, the best way to treat these allergies is to stay away from the food that causes the reaction. Below are examples of conditions related to non-IgE mediated food allergies.
Not all children who react to a certain food have an allergy. They may have food intolerance. Examples are lactose intolerance, gluten intolerance, sulfite sensitivity or dye sensitivity. Staying away from these foods is the best way to avoid a reaction. Your child’s doctor may suggest other steps to prevent a reaction. If your child has any food allergy symptoms, see your child’s doctor or allergist. Only a doctor can properly diagnose whether your child has an IgE- or non-IgE food allergy. Both can be present in some children.
Eosinophilic Esophagitis (EoE)
Eosinophilic (ee-uh-sin-uh-fil-ik) esophagitis is an inflamed esophagus. The esophagus is a tube from the throat to the stomach. An allergy to a food can cause this condition.
With EoE, swallowing food can be hard and painful. Symptoms in infants and toddlers are irritability, problems with eating and poor weight gain. Older children may have reflux, vomiting, stomach pain, chest pain and a feeling like food is “stuck” in their throat. The symptoms can occur days or even weeks after eating a food allergen.
EoE is treated by special diets that remove the foods that are causing the condition. Medication may also be used to reduce inflammation.
Food Protein-Induced Enterocolitis Syndrome (FPIES)
FPIES is another type of food allergy. It most often affects young infants. Symptoms usually don’t appear for two or more hours. Symptoms include vomiting, which starts about 2 hours or later after eating the food causing the condition. This condition can also cause diarrhea and failure to gain weight or height. Once the infant stops eating the food causing the allergy, the symptoms go away. Rarely, severe vomiting and diarrhea can occur which can lead to dehydration and even shock. Shock occurs when the body is not getting enough blood flow. Emergency treatment for severe symptoms must occur right away at a hospital. The foods most likely to cause a reaction are dairy, soy, rice, oat, barley, green beans, peas, sweet potatoes, squash and poultry.
Allergic proctocolitis is an allergy to formula or breast milk. This condition inflames the lower part of the intestine. It affects infants in their first year of life and usually ends by age 1 year.
The symptoms include blood-streaked, watery and mucus-filled stools. Infants may also develop green stools, diarrhea, vomiting, anemia (low blood count) and fussiness. When properly diagnosed, symptoms resolve once the offending food(s) are removed from the diet.


6 REASONS TO CHOOSE OUR SICILIAN ANCIENT WHEAT FLOURS
The Sicilian Ancient Grains that we carefully select from protected agriculture to create our Mix, have kept intact the flavor, color, properties and genetic composition of those same grains that were grown in Sicily as early as 3000 BC.
In fact, the adjective Ancient is not used by chance. Antico is synonymous with healthy, a product that has therefore maintained its authenticity and its natural biological side.
Therefore, replacing ancient wheat flours for the consumption of modern grains brings a series of very important benefits for our diet. Often, however, these benefits are either underestimated or are unknown to most. This is why in this article today we list the six reasons why it is worth choosing our flours.
1. From a nutritional point of view, our ancient Sicilian grains are characterized by a more balanced relationship between gluten and starch, which makes them lighter and more digestible;
2. Our Mix is particularly suitable for those with slight gluten intolerances;
3. The different cultivation method compared to modern grains makes our grains more natural and healthy, as they are not treated with chemical fertilizers or other forms of genetic alteration for the purpose of increasing their production;
4. The grinding of the ancient Sicilian grains that we select takes place only in stone with the aim of maintaining high levels of fiber, mineral salts and vitamins inside,
5. Choosing the Sikan Mix means being part of a process of preserving the biodiversity of ancient grains and awarding an artisan supply chain to support local economies, a hand to the planet and to take care of one’s health,
6. One last aspect concerns the goodness of the product that is obtained with our flours. Preparing fresh pasta, bread, pizza, focaccia and other baked products with Sikan flours means feeling the difference in taste and quality from the very first taste.
Choosing Sikan Flours means choosing the Tradition, Experience and Dedication of the true fruit of the earth.


In general, Southern Thai food is renowned for its spiciness. Much of the cuisine has its origins in Malay, Indonesian and Indian food. Favourite dishes from the south include Indian-style Muslim curry (massaman), rice noodles in fish curry sauce (Khanom Jeen) and chicken birayani. Trang also has a unique breakfast cuisine found nowhere else in Thailand.
In Trang, there are these restaurants that only open in the morning and serve breakfast, it is called ร้าน กาแฟ - (rahn kafae), translated as 'coffee shop'. The way they serve is quite different. Once you sit down, they just come with bunch of food and drop it off on your table. You can order too but before you do that, these plates are already down. The concept is you eat whatever and they charge you -- by the piece! not by the plate. so you can eat one of the four dimsum for instance.
well, its cool if you are one of the first customer cuz if you come in the late morning, this plate and remained frood would have been recycled through many tables. yum. just think of it as eating with the rest of the community.. sharing a meal with a friends you haven't ..met.
Local coffee shops (Ran Gafae) in Trang have their own special menu with Go pii (black coffee served with sugar) on it. The other is the local breakfast, Ja Kuai (deep fried bread)Go pii and Pa Tong Ko (local sweet donut) make the essence of the traditional Trang breakfast.
seafood; open 10.00-22.00 hrs.
Address : 54/22 Mu 4 Mai Fat Road, Tambon Pak Meng, Amphoe Sikao, Trang
Telephone : 0 7527 4027-9, 08 1904 8185
|Trok Pla Seafood
Thai food, sea food
Address : Rama 6 Road Soi 2, Amphoe Mueang, Trang
Telephone : 0 7521 0025
local food , Thai Food,
Address : 57 Wiset Kun Road, Amphoe Mueang, Trang
Telephone : 0 7521 8733, 0 7522 0987
Trang roast pork; open 05.00-14.00 hrs.
Address : Huai Yot Road, Amphoe Muang, Trang
Telephone : 0 7522 2925
|Ruean Phae Riverside
Thai food, sea food
Address : 19/1 Mu 4 Trang-Sikao Road, Tambon Bang Rak, Amphoe Mueang, Trang
Telephone : 0 7523 0387
|Ngao Mai Chai Khao
Address : Tha Klang Road, Amphoe Mueang, Trang
Telephone : 0 7521 6326
|Khao Chong Coffee
open 06.00-21.00 hrs
Address : 52/1-2 Phatthalung Road, Amphoe Mueang, Trang
Telephone : 0 7521 8759
Chinese food; open 09.00-22.00 hrs.
Address : 31/1 Wiset Kun Road, Amphoe Mueang, Trang
Telephone : 0 7521 1008-9


Deezfruta Juice & Smoothies are made with fresh, quality fruits and vegetables so you can enjoy only the purest flavors nature intended. Our all-natural smoothies are specially crafted to create unique and special flavor combinations. You’ll find no added sugar or dyes, only natural fruit juices and a variety of seeds and fibers to bring you a delicious and nutritious blend of flavors that are unmistakably Deezfruta.
Only natural ingredients for pure enjoyment.
From natural smoothies to fresh-squeezed juices to deliciously blended acai bowls, Deezfruta has a variety of menu items to satisfy every taste.
We are available for FRANCHISING!
Learn more about how you can be part of our growing family and successful business.


Highrail, Southern Eatery Franchise Brings A Personal Touch To Homestyle Cuisine
Ready to bring your business savvy, energy, and community spirit to the American restaurant franchise landscape?
Highrail, Southern Eatery franchise is looking for enthusiastic entrepreneurs who are interested in potentially investing in the future of the restaurant and bar.
At Highrail, Southern Eatery, we treat our guests like family, and we bring that approach to every restaurant franchise for sale that we offer.
Our contemporary casual dining model emphasizes service, guest satisfaction, and meal quality above all, and we’re excited to find potential owners to help us spread the Highrail, Southern Eatery word.
The Potential of Owning a Contemporary Casual Dining American Restaurant Franchise
Modern customers want their favorite American restaurant franchise to make them feel like they’re home in every way possible, and we’re positioned to lead the way in this dining style.
Here’s food for thought: Many Americans have cash and are ready to spend it; savings rates have spiked for many households.
With so many potential dining customers ready to spend, this could be a favorable moment to own a restaurant and bar franchise that moves with the times.
That’s not all, though. Here are a few more reasons to start considering Highrail, Southern Eatery when you begin looking at restaurant franchises for sale.
- Chain restaurants in the U.S. enjoy a market size of $125.4 billion.
- The chain restaurant industry is projected to see an increase in customer spending over the next few years.
- Younger diners, including millennials, value communal dining and view eating out as a group experience, making community and a family atmosphere an essential element of a modern approach to the American restaurant franchise.
The combination of consumer savings, restaurant growth trends, and a renewed focus on an inclusive and community spirit makes this an exciting moment to consider becoming a Highrail, Southern Eatery owner.
Casual dining isn’t just a way to eat; it’s a way to connect.
Investment and Revenue Potential
Highrail, Southern Eatery is on the lookout for potential owners who see the value in offering quality meals, top-shelf drinks, and a sense of family and belonging to our guests, employees, and community.
When you invest in Highrail, Southern Eatery, you join an American restaurant franchise that wants to give you the opportunity to become a go-to destination for your guests for all occasions when they want to feel like they’re home:
- Special Events
- Date night
- After-work gatherings
- Sunday brunch
- Family events
How Much Does our Restaurant Franchise Cost?
- Total Investment: $435,000 to $795,000
- Minimum Liquid Capital: $150,000
(Refer to our FDD Item 7 for specifics on startup costs.)
Ready to Join the Highrail, Southern Eatery Franchise Community?
Highrail, Southern Eatery is on the move, and we’re looking for kindred spirits to come along with us on our journey.
Interested in helping us spread our take on the American restaurant franchise industry across the southern U.S.?
We’ve got restaurant franchise opportunities in North Carolina, South Carolina, Georgia, Texas, Florida, Nevada, and New Mexico.
Click below to learn more about ownership of a Southern Eatery Franchise:
1. How to Find the Best Restaurant Franchises to Buy and Start Your New Career
2. Why Owning Bar and Grill Franchises for Sale in Georgia Might Be a Smart Career Move
3. Four Reasons Highrail Could Be the Right Bar and Grill Franchise for You
Highrail, Southern Eatery Stands
Behind our Franchise Investors
Highrail, Southern Eatery knows that your success is our success. Owner growth equals franchise growth, and the key to that is solid support and a sense of family.
Here’s what to expect from our franchise team.
Territory selection – Work with our expert team to find the right area that fits your personal and financial needs.
Initial training – Get a full introduction to systems and processes that help your operation run efficiently.
An experienced team – Utilize our expertise and experience to prepare yourself for restaurant ownership.
Vendor relationships – Leverage the buying power that comes with an established set of approved vendors for key supplies and services.
Marketing – Tap into our online marketing platforms to spread the word about your Highrail Southern Eatery franchise.
Ongoing support – Leverage our experienced team of operations and marketing professionals to guide you from pre-launch to Day One and beyond.
Our team is ready to work with you and show you how love of food, folks, and friendships can help to create an unforgettable dining destination. Join the Highrail, Southern Eatery family, and launch your new career.
Ken and Lisa Sweet, Highrail Southern Eatery Founders
Meet Our Founders
Many restaurant owners arrive at their careers after establishing themselves in a different field. You might be in that situation yourself! And that’s where Ken and Lisa Sweet found themselves in 2011.
Ken and Lisa love traveling and dining. The pair recognized that the experience of enjoying a good meal, and the camaraderie of friends old and new, was a special and precious commodity. They were determined to recreate those experiences in a
restaurant of their own.
After successful careers at The Boeing Company, Ken and Lisa retired and relocated to a small town near Augusta, Georgia. The couple renovated a turn-of-the-century department store, keeping the best of the old and incorporating the new, and Highrail, Southern Eatery opened its doors in May 2018.
Today, this American restaurant franchise provides its guests with chef-created, high-quality Southern and American cuisine, accompanied by top-shelf and specialty cocktails and a feeling of community.
Coming to Highrail, Southern Eatery is like coming home, and it all starts with Ken and Lisa Sweet’s spirit and love of family.
Steps to Ownership
Ready to open a Highrail, Southern Eatery franchise of your own? Here’s how our step-by-step process works.
Help us get to know you
and learn what sets us
apart from the competition.
Start the Application
Review our franchise financial
Talk With Our
Find out about financing, available
territories, and more.
Join Us for Discovery Day
Meet our management team.
Sign Franchise Agreements
Become part of our Highrail,
Southern Eatery team!
How to Grow an Exciting Restaurant Franchise
Southern Hospitality and Food Trends Drive the Market
Discover how contemporary casual dining could be the future of American restaurant franchises, and learn how Highrail, Southern Eatery leads the way


Jack's Expands Miss. PresencePublished Nov. 15, 2013
JACK’S™ EXPANDS MISSISSIPPI PRESENCE
NEW LOCATION OPENS IN COLUMBUS
BIRMINGHAM, Ala. – Jack’s will expand its footprint in Mississippi by opening a new location in Columbus. The grand opening ceremony for the state’s newest restaurant, located at 1612 Hwy 45 N., will take place Wed., November 20 at 9 a.m. Breakfast will be served, and the ribbon cutting will follow.
“It’s truly exciting to open our doors to the Columbus community,” said Benny LaRussa, CEO and owner of Jack’s. “As a family company, we thrive on developing relationships with our customers. We’re thrilled to be a part of the ‘hospitality state’ and look forward to reciprocating that hospitality by becoming as involved in the community as possible.”
While Jack’s operates more than 120 locations regionally, Columbus will become one of Jack’s four Mississippi locations (locations include Iuka, Red Bay and Corinth).
The Columbus location follows a similar model for Jack’s. The restaurant includes a drive‐thru, is handicap accessible and can seat up to 85. Hours of operation for the store will be Mon. through Thurs. 5 a.m. to 9 p.m. and Fri. and Sat. 5 a.m. to 10 p.m.
Jack’s features a wide range of menu items, including its signature sandwich: the “BIG JACK”, fried chicken, hamburgers, salads, delicious milkshakes and the award‐winning, made-from-scratch, buttermilk biscuits on the breakfast menu.
For more information, contact Lizzy Thomas at (601) 540‐3302 or email@example.com.
About Jack’s Family Restaurants, Inc.
Jack’s Family Restaurants, Inc. was started in 1960 in Homewood, Ala. The restaurant specializes in burgers, crinkle-cut fries and hand-dipped shakes. Jack’s has more than 100 stores across the
Southeast- with locations in Alabama, Tennessee, Mississippi and Georgia. Since 1960, many things have changed in our world, but one thing has remained the same: Jack’s is still serving up great food, with a smile.


In an attempt to keep my girly-ish figure, I often stray away from indulging in things like burgers and fries. (most of the time I fail at this effort) However, when Rockit emailed me with an opportunity to try a new LEAN burger they are releasing for a limited time, I knew I had to try it. It truly lives up to it's name "Lean & Mean". Everything about it seemed right up my alley because as the majority of the population does, NYE resolution #1 is "eat healthy". Wheat bun, lean bison meat instead of beef, fresh kimchi apple slaw on top, side salad instead of fries... you had me at wheat bun yo. Chef Amanda Downing and team figured this would be a great burger to start off 2013 with since everyone is trying to eat healthy after binge eating from the holidays. And yes, it is a great burger. I'm one of those people that takes any burger and lathers it with ketchup and mustard because I seem to think that's the only way it's going to be good. One bite and yea... Lean & Mean needed none o' that shizz.
So here's my take on the whole shibang. The burger itself is top notch. I wasn't quite sure what kimchi ginger apple combo would taste like. The cabbage used in this version of "kimchi" is not the traditional nappa cabbage and actually the flavors in this is not at all traditional Korean kimchi. You can taste the hint of that flavor but it's not meant to be exactly like kimchi. It's more sweet than the sour/spicy flavors I'm used to when eating kimchi. It compliments the burger really well in my opinion. The cabbage and the apples give the entire burger this crunch which I loved! I really enjoyed the crunch and mooshy combo in this creation. I appreciated that this burger wasn't 5 feet tall as well. I was able to mash it down with my hand so that I could cut it in half and be able to fit the bite in my mouth. I really don't like when burgers are so tall you can't get an entire bite with everything. The bison patty, which is what makes the burger "lean", is infused with little chunks of apple and red onion. UH.. YUM! So with all the apples in this bad boy, the overall flavor is sweet and tangy. The burger is not at all messy or greasy and I didn't feel gross and gluttonous when I left. I thoroughly appreciate that. Hahaha.
The side salad it came with was also really tasty. They used a sesame vinaigrette which is lightly coated on the greens. I really really REALLY enjoyed the salad. However, it did somewhat clash with the burger itself. Sesame oil, especially on top of the mixed field greens, was overall that amazing bitter flavor that I like in salads. But it did battle with the burger. I would definitely eat that salad on its own. Maybe with some miso glazed salmon or shrimp on top. Oh dang.. that sounds good. And hot diggity, it had frisée. Momma loooooooves her frisée! Anyway, back on topic. I suggest getting this burger with the curly fries like The Hubster did. One because curly fries are God's gift to the world, two, because the burger is healthy enough so that you can justify the curly fries, and three, because Rockit Burger Bar's curly fries are dank as hell.
And now, enjoy a feature presentation. LOL. Let me know if you guys enjoy this video, because that's probably the only thing that will motivate me to do another one. If anything you'll get to hear The Hubster's smooth vocals. You can just skip over mine. Ugh, hate listening to myself. Would it be weird if I just had The Hubster voice over for me? I think that'd be kind of awesome no?
The Lean & Mean Burger will only be available until January 13th! Go get it while it's around. Rockit Burger Bar is only open Thursdays-Sundays so plan ahead. Bring your lover, bring a group, bring the kids, bring a random co-worker, or hell, just bring yourself. It's perfect for lunch and you can hop on across and ice skate at Wrigley Field! Or skate first and feel like you've EARNED them curly fries! If that's not a fun weekend plan, I dunno what is! Oh, and have a whole pitcher of the white wine sangria. Just do it. Just do it. Just do it.
Side note: I know I promised my first YouTube video would be "13 for 2013", but hot damn it's hard to record yourself. I swear that it will still come. Just trying to get a handle on how to do this. GAH!


The almost legendary walls of Cafe Central in Innsbruck offer not only Old Austrian coffee house flair but also high quality Austrian cuisine. From the ample breakfasts, sophisticated lunches and fine pastries, the diverse clientele here find everything their hearts desire.
Breakfast à la Central
The café in the heart of Innsbruck is particularly well-known for its excellent and wide-ranging breakfast menu. You can enjoy a leisurely breakfast or brunch here from 7:00 am until 9:00 pm, with a choice of 9 different set breakfasts and a selection of egg dishes, spreads and breads. Freshly squeezed fruit and vegetable juices and a variety of coffee specialities complete the first-class breakfast menu.
Old Austrian dishes, a large variety of soups and beef specialities from our own farm attract countless guests to Café Central for lunch. Both the daily menu and the à la carte menu follow a strict philosophy: the use of local products and the highest standards are extremely important to us. Above all, the beef dishes, such as the “Tafelspitz” (boiled beef), are by no means inferior to the legendary Viennese model in quality and are served according to Viennese tradition.
SEspecially during the winter months from October to April, the piano evenings lure many connoisseurs to Cafe Central on Sundays, 8 – 10 pm, for a cosy drink or dinner with musical accompaniment.
The finest pastries
In keeping with Viennese coffee house tradition, you will of course also find fine pastries on the menu each day. Whether a homemade “guglhupf” (ring cake), apple or curd-cheese strudel, a variety of cakes or even a juicy cranberry “schmarren” (chopped pancake dish), those with a sweet tooth will find much to savour.
Large terrace in the pedestrian zone
Since May 2007, Café Central has been enchanting guests with an outdoor area.. The terrace seats almost 100 customers and is extremely popular in fine weather. And as long as temperatures permit, the large awning makes it still a great place to linger, even in less-than-ideal conditions. As soon as things on the terrace get a bit tight, Café Central can now also offer a small courtyard which, similar to Old Viennese tradition, looks like a pavement café and conveys an idyllic atmosphere.