Schani‘s Bar is also open for you around the clock – and that’s not the only reason why our guests feel like they are in heaven. Come over, whether you’re a night owl or an early bird or simply looking for something in between! The Schanis at the bar are always happy to see new faces. Besides: our snacks are rightly an absolute hit at lunchtime.
Here's another tip: Instead of one happy hour, we have two. From 6:00 pm to 8:00 pm you will receive a discount of up to 50 % for the drink of the day.
Our drink of the month in March is our Cranberry Spritz!
The menu of our cocktail bar in the heart of Vienna is impressive. We will serve you a selection of cocktails and mocktails, various Gin & Tonics – made with our in-house Seven Botanicals Gin – as well as spritzers, wine and beer, and tasty fruit juices and sodas. On top of that, we spoil guests at our hotel bar in Vienna with warming hot drinks pieces of cake or hearty snacks for tea. Just take a look!
Would you like to chill out after a hard day in the city or at the office? You can make yourself comfortable in the niches of our Lobby and enjoy a coffee – you can switch off and feel good here.


Governor Cuomo has announced the Dairy Acceleration Program.This program enhances profitability of New York dairy farms and maintains a commitment to environmentally responsible growth. The program will be delivered in collaboration with Cornell PRO-DAIRY and Cornell Cooperative Extension.
The PRO-DAIRY Mission
Facilitate New York State economic development by increasing the profitability and competitiveness of its dairy industry. PRO-DAIRY, a NYS dairy industry educational program, enables farm families and other agricultural professionals to realize their values and strive to achieve their professional and personal goals. The program is committed to creativity, innovation and excellence in providing educational programs. More about PRO-DAIRY...
Feed Fact Sheets & Worksheets are available!
Latest Issue of the Manager
Issues and Perspectives
Save the Date!
Calf Congress 2013
December 4-5, 2013
RIT Inn and Conference Center
Organized by NWNY Dairy, Livestock and Field Crops Team
CDEP Management Symposium
January 14-15, 2014
Gideon Putnam Resort, Saratoga Springs
Early Bird Deadline is December 15!
Northeast Dairy Producers Association (NEDPA) Conference
March 19-20, 2014
Holiday Inn, Liverpool
Registration opens in January 2014
Herd Health and Nutrition Conferences
April 8, 2014 – Syracuse, NY
April 10, 2014 – West Lebanon, NH
Registration opens in February 2014
272 Morrison Hall
Ithaca, NY 14853
Phone: (607) 255-4478


Turnips - come from the root veggie family and available all year- round. Because of their peppery flavor and extremely rich in nutrients, they are great winter warmer. Finest turnips must be heavy, firm, smooth and have intact and unblemished skin. Choose smaller turnips to guarantee sweet flavor as big turnips has woody texture. Turnips should be washed effectively, trimmed and peeled prior to using. It ought to be sliced or cut into cubes for baking functions. Cut into larger pieces if you wish to use them for boiling, steaming or roasting with meat and poultry. Turnips can likewise be mashed and blended with mashed potatoes or just merely on their own.
Garlic and Onions - Garlic and onions, both members of the allium family, might well be called 'miracle' foods. Why? Both consist of allicin, the active constituent which produces medical benefits such as reducing 'bad' cholesterol and blood-pressure levels. Garlic is a powerful illness fighter that can prevent the growth of germs. Garlic is likewise a natural antibiotic. And research is installing that garlic lowers your threat for numerous kinds of cancer.
Aside from some choices that can be quite healthy, such as salads, other alternatives that may look like sensible options may not be as terrific as they appear. Likewise avoid purchasing anything in a big size, as this quickly includes additional calories and fat. Numerous foods likewise include additional sugars that quickly include calories.
Cashews. My preferred nut, cashews include a high amount of healthy monounsaturated fat that can keep you satiated for longer durations of time. They broccoli nutritional value likewise have oleic acid, the exact same heart-healthy monounsaturated fat found in olive oil. I generally have a handful of these nuts between meals.
They make that decision to get fit and lose weight. Although, It is possible to jump start your metabolic process to make weight loss quicker, it's not instant and it needs some effort and devotion.
Sweet Potatoes - These sweet delicacies may have gotten a bottom rap due to the quantity of sugar people think they include. They in fact have extremely great sources of potassium, vitamins B-6, C and E.
Salads and salad dressings at McDonalds are quite low in calories and fat. A salad with dressing can go as high as 500 or more calories, but this is much lower than other options. Salads do not always suggest that the nutritional worth is high, however. Numerous salads are made with iceberg lettuce, which is mainly water. However, if you're attempting to view your weight, and discover yourself without any other options, a salad can be a great option. It will not likely make you feel full, iherb promotion code so snacking ahead of time might be a good option to prevent other temptations while there.
Hamburger King offers a variety of consuming alternatives through its website for those who are seeing calories, carbohydrates, or fats. Numerous salads noted have from between 10 and 13 grams of fat, or 90 to 117 calories from fat. Salads fall in the 400 total calorie variety. The dressings will add another 70 to 270 calories, for a total of up to almost 700 calories. Once again, this is almost a 3rd of a day's total caloric intake. The initial Whopper sandwich with everything on it has about the same quantity of calories. Depending upon the salad and dressing picked, the salad choice can really have more total fat than the Whopper. To put it simply, eating a "healthy" salad instead of a sandwich may not offer you with the benefits you're searching for.
State you drink 1 liter a day. Easy mathematics shows you should consume a bit more than 6 bananas a day! Ha. When's the last time you consumed 6 bananas in one day. Probably never. Ok. So you do not consume that much soda, 아이허브 주문방법 but perhaps a 12 fluid oz. here or there. That is still a little over 2 bananas in a sitting. The majority of us would never ever consume 2 bananas in a row. This is just the contrast of a high sugar content fruit. Lets try a veggie for enjoyable.


Looking for the most power-packed super foods to fill in the gaps in your diet?! We’ve got the most delicious list of fruits and veggies that are filled with nutrients, vitamins, and minerals but lack the high calories, fat, and sugars that can weigh you down. Up your nutrition game with choices that will not only boost your body but make you feel great too. Let’s get eating!
We’re used to the bright red of a ripe tomato, but here, we’re suggesting you look elsewhere to a greener side of one of our favorites. Green tomatoes are full of tomatidine which helps prevent muscle atrophy and muscle protein synthesis.
Who doesn’t love a handful of yummy blueberries?! In addition to great taste, blueberries contain a huge amount of antioxidants. This helps in decreasing muscles fatigue so enhancing your muscles becomes easier and more powerful.
A refreshing bite of watermelon can do wonders for more than just your taste buds. The juice found in watermelon can do great things for preventing muscle soreness after an intense workout. It contains l-citrulline, an amino acid that helps increase muscle pump.
Another great option for decreasing muscle soreness and helping prevent inflammation is the juice of a popular little fruit, the cherry! Containing many antioxidants, cherry juice can counter oxidative damage.
Vitamin and mineral rich zucchini and yellow squash are perfect for getting your fill of magnesium. Playing a big role in muscle contraction, magnesium can help prevent muscle cramps during reps. They also have a good amount of folate that helps breakdown macronutrients.
Popular for being a dark, leafy green, swiss chard also has a lesser-known part to it that is chock full of goodness. The stem and veins contain powerful phytonutrients that help keep your body working in sync. Betacyanin and betaxanthin give it that purple and yellow color.
If you can stand the heat, add jalapenos to everything – your body with thank you for it! The capsaicin, of what makes the hot, is known to help boost your metabolism. The white seeds are where it’s found so pop them in!
Packed with phytochemicals, vitamins, capsaicin, and enzymes, this one vegetable definitely holds its own. Great in a salad, as a dipper, or even just as they are, bell peppers are one of a kind.
This sweet fruit option is one of only a few fast-digesting carbs. With its low fructose content, it can help reset your metabolic clock when paired with a protein. Try it for breakfast!


All products on this site are made with care and with the highest quality, from my experience.
There is no harm in eating foods and drinking beverages that are high in probiotics, such as yogurt, and drinking them in moderation. Please be aware that some foods have probiotics in them and these foods are sometimes sold with higher probiotics, or they are mixed in with a probiotic supplement that does not have enough of a probiotic in it. If you are concerned about the amount of probiotics you can eat, you can look up a specific probiotic food for your age and gender, and use the food as a guideline for how much to eat. We have been working to make this web site as comprehensive as possible. The information you are reading on this site is not intended to replace the advice of your physician or health care provider, and it is not intended as a substitute for regular medical care. You are responsible for making sure that you get the right kind of health care. © 2010-2018, Medical Myths, all rights reserved MMA News is not an official source of MMA news, but is a fan site and media source for some of the top fighters in the world.


InaEssentials is a company committed to sustainability in every aspect of our operations. From the farming practices we use to grow our own organic crops to the packaging we use for our products, we are dedicated to minimizing our impact on the environment and promoting fair trade and responsible sourcing.
One of the ways we strive for sustainability is through our farming practices. We implement sustainable farming techniques such as conservation tillage and crop rotation to conserve resources and protect the environment. Our crops are grown in a bio-dynamic way, which means that we use natural methods to preserve and nurture our plants, such as using wild nettle extract. The nettle plants are picked at full moon as per the biodynamic way, which is believed to increase the plants’ potency and effectiveness.
We also use the residue from our essential oil crops distillation as compost for the soil, which helps to improve soil health and fertility. This allows us to produce high-quality organic crops while minimizing our impact on the environment.
In addition to our farming practices, we also support fair trade and responsible sourcing. We work closely with farmers and suppliers who use sustainable farming practices and provide fair wages and working conditions. By supporting these farmers and suppliers, we are helping to promote sustainable agriculture and improve the lives of those involved in the industry.
Finally, we are committed to using packaging that is environmentally friendly. All of the bottles for our products are recyclable, and we encourage our customers to recycle them once they are finished with the product.
Overall, InaEssentials is dedicated to sustainability in all aspects of our business. From farming practices to packaging and sourcing, we strive to minimize our impact on the environment and promote fair trade and responsible sourcing.


Today wasn't very eventful, mostly work. I did however, have a great dinner at a Five-Star restaurant with hubby and the kids. Ever heard of Pizza Hut? It was superb! Uh, I was really trying to convince myself. It was what the kids wanted and whatever makes my little darlings happy. I could have gone for let's see...a 1 lb. baked potato topped with barbeque, cheese and sour cream from Dixie Bones (a cute little hole-in-the-wall BBQ place in my neck of the woods). Yum!
Striped Button-Down: Izod (Thrifted) - $3
Pink Obi Belt: HSN - $10
Black Cuffed Pants: New York & Company - $35
Shoes: Nine West (can be seen better here) - $15
Estimated Cost: $63


Mauna Kea Beach Hotel is pleased announce two new chef appointments: Roger Bartle as chef de cuisine at Manta & Pavilion Wine Bar and Rio Miceli as sous chef.
Roger Bartle, chef de cuisine, Manta & Pavilion Wine Bar
Chef Roger Bartle will be responsible for overseeing the day-to-day operations of the hotel’s signature restaurant, Manta & Pavilion Wine Bar.
After a long history with Laurance S. Rockefeller’s RockResorts properties around the country, he returns to Mauna Kea Beach Hotel with a renewed vision of delivering exceptional, fresh cuisine in a relaxing and comfortable setting. Signature items like the beloved Batik Curry will remain a staple on the menu, however, Bartle plans to refresh the menu every two weeks with half a dozen new items and daily specials.
Born in Illinois and raised in Arizona, Bartle found his passion for cooking in high school and started his career washing dishes. He worked his way up the kitchen ranks, eventually becoming a private chef for a number of CEOs.
Bartle most recently served as executive chef at Nanea Golf Club, one of Hawai‘i’s most exclusive golf clubs, and played a key role in its opening. He also served on the opening team for Manele Bay Hotel on Lāna‘i and was a sous chef at Mauna Kea Beach Hotel for seven years. He and his wife have lived in Hawai‘i for more than 20 years.
Rio Miceli, sous chef
In his new role, Chef Rio Miceli will be responsible for planning and directing food preparations, while supervising kitchen staff.
Born and raised in Hawi, Hawai‘i, Miceli began his career as a line cook at Bamboo Restaurant. He then continued honing his culinary skills in the San Francisco Bay Area before attending the New England Culinary Institute in Vermont. In 2003, Miceli returned to Bamboo Restaurant as head chef shortly before opening Sushi Rock, where he served as chef and co-owner. After seven years, he launched his own private catering company, Rio Chef Services.


A few of my more amusing workmates last week held a "jerky off" where they brought in home made beef jerky flavoured in different ways and we tasted them all.
I've tried to make jerky at home in the oven but it wasn't very successful and no doubt burnt a lot of electricity.
The secret is to get a food dehydrator. I paid $54 (plus $20 postage) for one on eBay and it arrived promptly.
It's a nifty device with a fan forced heater in the bottom that blows hot air up through the drying racks so that it exits via little vents in the lid.
Bought some beef stir fry strips, nothing special and a bottle of honey soy marinade and left the beef to marinate in the fridge over night.
In to the dehydrator first thing in the morning and six hours later we gobbled up excellent beef jerky. This thing will pay for itself after about ten batches I figure.
The only drawback is the mess to clean up afterwards. I think next time I'll put aluminium foil at the bottom of the dryer.
That dried marinade cooked on to the base is hard to remove.
Spurred on by this initial success, my daughter has now made dried apple:
and yummy dried banana:


This is Flour Genshin impact and Genshin Impact Ingredient Informations One of the most useful items in Genshin Impact is flour. This ingredient can be found in the open world or purchased from certain merchants. Some ingredients require processing, which takes time. In the game, however, flour can be obtained without undergoing this process. The flour that is used in the game can be made from wheat. To get this ingredient, you must first process wheat. This will require a large amount of time, so be sure to spend some time exploring the area.
Genshin Impact Flour How to Make Flour in Genshin Impact
Flour Genshin Impact Ingredients
When you are finished processing your food, you will be rewarded with a grain of flour. This grain will be processed, which will allow you to make more complex recipes. The process will take a couple of minutes, but will give you the chance to produce many more interesting foods. To begin, you’ll need to visit the Cooking tab, and then click the Process tab. After clicking on the grains, you’ll need to interact with the fire to grind them. After grinding the grains, you’ll have a new ingredient: flour.
As for flour, you can find wheat in the open world. To get this ingredient, you’ll need a cooking pot and a few other items. Unlike other food items, flour can be obtained by gathering mushrooms, flowers, and berries in any cooking area. You’ll also need to kill animals to get meat, but this step will require you to gather and process these ingredients first. Once you’ve obtained your ingredients, you’ll need to process them.
Genshin Impact Ingredient
Creating delicious meals and drinks is crucial to completing important quests and Weekly Commissions in Genshin Impact. Players must gather ingredients from the wilderness to make different dishes. In order to do this, players must find an oven or campfire. Ovens are often near restaurants in Liyue Harbor and Mondstat. To start processing ingredients, players must select the pepper icon to open the processing menu. Once this menu is open, they will see a variety of options for cooking and consuming them.
The Genshin Impact game allows players to process large quantities of resources at a time. The game’s ingredient processing system enables players to create all kinds of meals at once, so that they don’t have to remember which campfire or oven to use. They will simply see a notification on their map when their ingredients are processed. Then they can start cooking their dishes. If they don’t like the food that they’ve created, they can simply buy it from a shop and prepare it from scratch.
To use the Genshin Impact ingredient, players must gather various items. First, they must select the cooking option and choose the ingredients they want to cook. When preparing a dish, players must select the pepper icon from the menu. Once they have all their ingredients, they will be taken to a processing area. Then, players can cook their meals. This way, they can get all the necessary nutrients and experience from one place.
Genshin Ingredients – The Game’s Core Mechanics
The game offers many core mechanics and one of them is cooking. In Genshin Impact, players have to cook a variety of dishes by processing three different ingredients. Each ingredient has a specific function within the game, and each one will affect the outcome of the cooking. The player will need to find each ingredient and process it to make a dish. There are many different ways to process the ingredients, and it will depend on the player’s skill and patience.
In Genshin Impact, players can grow their own ingredients by farming. The game requires a plot of land to cultivate seeds. These plots are sold from Tubby in the Realm Depot. To plant the seeds, players must purchase a suitable amount of land. Once the land is purchased, players can then plant the seeds of the ingredients they wish to grow. The seeds will grow in two days or 22 hours. Once they are ready, they can harvest them.
Other ingredients can be processed. The GENSHIN IMPACT can process leche and turn it into cheese, crema, and mantequilla. These ingredients are needed for many recetas, and players can unlock powerful bonuses by transforming them into various forms. In addition to cooking, the game allows players to craft items. The GENSHIN IMPACT is available for PCs, PS4s, and mobile devices.


Hooping like the rock star that you are you need to take good care of your gorgeous body. The best way to do that is keep it moving, give it lots of love and gratitude and fill it with nutrient rich foods. So here is a fabulous cocktail of goodness to make after your next hoop session!
You will need:
– 1 cup of coconut water (low in calories, naturally fat-free, cholesterol free, more potassium than four bananas, and super hydrating)
– 1 tbs of ground flaxseed (flaxseed have antioxidants which may contribute to protection against cancer & heart disease – research these sensational lil seeds)
– 1 tbs of fresh ginger (ginger is an Ayurvedic medicine known to bring relief to muscle and joint pain)
– 1/4 cup of almond milk (almond milk contains 30% of our recommended daily value of calcium and 25% of Vitamin D)
– 1 banana (25 powerful reasons to eat bananas )
– 1/2 pear (pears are amazing natural remedies for so many bodily functions – good for a cleanse)
Blend until smooth and ENJOY!


Have you ever considered that what you’re eating might be contributing to your chronic pain? Your immune system becomes activated anytime it recognizes anything that is foreign – such as pollen, microbes or chemicals. This often triggers a process commonly known as inflammation.
It’s your bodies natural response to fight off illness, injury and infection. But when inflammation becomes chronic, it opens up a litany of health issues including cancer, heart disease, diabetes, arthritis, depression and chronic pain.
Doctors are learning that one of the best ways to reduce inflammation is by changing the way you eat. Choosing the right anti-inflammatory foods and eating them consistently helps to reduce overall inflammation in the body and reduce overall chronic pain.
A mostly plant-based diet that includes deeply colored fruits and green leafy vegetables are a key part of an anti-inflammatory diet. If you’re looking to reduce overall pain, focus on ingredients like spinach, kale, collards, carrots, beets, sweet potatoes, berries, grapes and watermelon.
We’re sure you’ve heard about all the health benefits to adding spices to your diet. Herbs like basil, cinnamon, rosemary, garlic, oregano and turmeric tend to be especially rich in anti-inflammatory agents. Drinking green tea each day can help to reduce inflammation in your spinal column which helps control back pain and overall stiffness.
Find viable protein options in fatty fish like salmon, mackerel, tuna and sardines.
Try to avoid or limit these foods as much as possible:
It’s no surprise that the foods we know to be unhealthy for our body are the very foods that cause inflammation. Making changes to your diet can be difficult. That is why we recommend making consistent, healthy choices over time in order to help reduce inflammation.


Pizza Roma, live!
Pizza Roma is available for catering events large and small. We can prepare large advance orders in our pizzeria and deliver to you at a specific time, make specialized orders, as well as provide our signature ‘Live Pizza’ show at your venue. Add some flare to your next event with Pizza Roma catering.
PRE-ORDERS: call us in advance to arrange delivery of large orders at specific times
CUSTOMISED ORDERS: Something special in mind? We can accommodate a wide variety of requests! Ask about our pizza canapés!
LIVE PIZZA: Pizza Roma prepared live, at your event. Watch out for spinning pizzas!
Email us for pricing at: [email protected]


Whitney and I went to Austria with my bosses Jon and Lori. They took us to this really great restaurant where we had käsespätzle, this potato based noodle with cheese and fried onions on top. So good. So filling. It came with a side salad and potato salad. Yum!
Whitney was very excited about the cows.
And the giant leaves.
We also saw a hunting post. Deer season is coming up.
By this time Napoleon was forced to rest. He was going a little crazy. So cute.
And on our way back we stopped for some cider and a visit with the donkeys.
And by the end of our day we were all still stuffed from our lunches. So we drove home to sleep it off. =)


Since October 2015, the team from the cantina at Café Hegelhof have been cooking at the Johannesgasse 4a site.
Hearty, traditional Austrian home cooking with a Mediterranean element will indulge your taste buds. There are two hot meals a day (meat or vegetarian) as well as snacks, salads and drinks. Care is given to ensuring that the food is balanced, hearty and sourced from good ingredients.
Please feel free to ask the on-site team for allergen information at any time.
Monday – Friday: 10.00 to 17.00
Lunch menu: 11.30 to 14.30
Menu 1 (meat dish) for € 6,– (internal guests) / € 7.50,– (external guests)
Menu 2 (vegetarian) for € 5,– (internal guests) / € 6.50,– (external guests)


Last fall, Vanguard Collegiate of Indianapolis scholars got into a gardening groove planting turnips, carrots and more at Public Greens. Recently, our fifth and sixth graders enjoyed another field trip tied to this original harvest; our scholars got to reap what they sowed.
14 of our scholars visited The Patachou Foundation to get hands-on in the kitchen. It was a full circle moment. From planting vegetables in the fall in our Vanguard garden plot — to cleaning, trimming, slicing and dicing fresh vegetables now in the spring; our scholars got to see and feel the fruits of their labor!
Before getting to test their knife skills, our scholars learned about the parts of a plant and how every plant has a role to play. Our scholars got hands on with baby carrots, cilantro, edible flowers, avocados, and limes. We learned about seasoning with garlic powder, chili powder, salt and pepper. Our scholars used mortars and pestles to make our final product. Can you guess from these ingredients what it was?
Pollinators are our Friends
Our scholars also learned about the roles of bugs on a farm and the hard work pollinators do every day. We looked closely at a bee suit, dead bugs, and hive pieces.
Last but not least, Chef Twinkle taught our scholars knife skills. And wow did they learn fast! This time the menu items were spring rolls. And Chef needed help dicing some veggies. Check out our scholars in action:
Other ingredients used for these tasty spring rolls include bits of chicken, carrots, noodles, lettuce and sweet thai chili sauce. Sweet is right!
Field Trips are Learning Opportunities
In one field trip, we curated valuable exposure to the natural world, to exciting careers in the culinary industry and to Math. Math is required to complete any recipe — from the ingredients and seasoning for just the right tang to our guac, to the chicken-to-lettuce-to chili sauce ratio in our spring rolls.
Feeding future generations for years to come is one of the noblest and most needed of pursuits. Perhaps this informative hands-on day of learning sparked a future career for one of our Vanguards — leaders in thought, word and action.
Heartfelt thank yous to Public Greens, Cafe Patachou and The Patachou Foundation, Chef Twinkle and the rest of the team who taught us to love our vegetables and enjoy making recipes together, safely — Myriah, Kate, Cassie, Leigh and Anya. Public Greens is a modern cafeteria run by chefs with food from farms. Part of the mission of Public Greens is to support and share profits with The Patachou Foundation. The Patachou Foundation is committed to serving nutrient dense, scratch-made meals to children in our community. They are also the delicious and nutritious lunch vendor for our Vanguard Collegiate of Indianapolis tuition-free public middle school. Join us at future field trips by enrolling your 5th or 8th grader now!
Vanguard Collegiate of Indianapolis is unapologetically focused on the academic success of our scholars, our fifth to eighth grade students. Situated in Central Indianapolis, we provide high-quality instruction, rigorous curriculum, and supportive character development. We create pathways to college success and to becoming leaders in thought, word, and action. Be a Vanguard, today!


Jodi House is partnering with the MealPass app to gain access to free meals for members.
The app, which is currently in a pilot test period, allows local restaurants to post about what surplus food they have upon closing time. App users can go on and claim the fresh leftover meals at no cost to them. Users must then select a time to arrive at the restaurant to pick up the food they have selected. Our members have the ability to sign up for the program by registering through Jodi House.
Santa Barbara was selected as one of the very few cities to test out the MealPass app, which originated in Australia. Under the program name of ‘Take Out Hunger,’ the purpose of the app benefits both the user and the restaurant; while users receive free food, restaurants can reduce their food waste and receive an IRS deduction.
Many cities are served by MealPass, including New York, Miami and Boston.


Whenever available, fresh juices, herbs, root vegetables, and fruits are harvested from our gardens at Saladero. These include coconut, bananas, plantains, pineapples, papaya, guananaba, culantro, ginger, tumeric, yucca, araza, lemongrass, oranges, lemons and limes. Many of these foods have health giving properties. We raise our own free range chickens and organic eggs. All fish is fresh and caught in the area nearby Saladero. Meals are prepared from scratch and served family style. Our set menu varies from a mixture of local Costa Rican to a fusion of international favorites.
Costa Rican coffee (or black tea)
Gallo Pinto: (Costa Rican specialty rice and beans with spices, onions, garlic and peppers) with eggs of your choice.
Eggs: Scrambled or fried.
Harvey’s special (world famous) banana and walnut pancakes with homemade unrefined syrup.
Omelets: Fillings may include zucinni, green/red pepper, onions or cheese.
Fruits: banana, pineapple, mango and papaya.
All meals served with natural juices.*
Quesadillas: A Saladero favorite. Two flour tortillas, toasted with refried beans, rice and cheese, with or without chicken and served with sour cream, tomato salsa and guacamole.
Chalupas: Fried tortillas with refried beans, lettuce, tomato salsa, guacamole, cheddar cheese with a sour cream topping.
Traditional Fish Soup: Made with fresh caught Red Snapper, yucca, chahote, coconut milk, lemongrass, potatoes and corn. Delicioso.!!!
Exotic Green Papaya Salad: Served with shredded papaya, hearts of palm and homemade cilantro or papaya seed salad dressing.
Saladero Garden Leaf Salad: Moringa, Katuk and Red Hibiscus leaves combined with shredded cabbage and sliced onion, topped with sliced almonds and served with our homemade pineapple vinegarette salad dressing.
Empanadas: Homemade corn tortillas wrapped around a meat mixture (or vegetables for non meat eaters) served with a mild chilero sauce and green salad.
All meals served with natural juices.*
Fresh homemade mango, tomato or guacamole salsas served with tortilla chips or fried plantain chips. (Sometimes fresh ceviche when you catch fish).
Red Snapper or Spanish Mackerel: Sauteed in coconut oil then baked with lemongrass, ginger and coconut milk. This can also be served spicy with a Thai curry sauce if you like. Includes white rice and salad.
Pork Chops: Smoked, grilled or fried with black beans, mango salsa, fried yucca and a salad.
Chicken: Roasted, grilled or fried with baked potatoes, corn and salad. Ask for our special Chimichurri sauce!!!
Pasta: Served with a choice of either ground pork or vegetarian tomato sauce. Served with parmesan cheese, fresh homemade bread and salad.
Pizza: Our wood fired pizza oven makes the very best pizzas in the Golfo Dulce (almost anywhere). Choose your own toppings and watch them being made.
Salads served with dinners
Green Salad: Lettuce with tomatoes, onion, cucumber, mixed leaves from our gardens.
Garbanzo Salad Garbanzos: olive oil, vinegar, onion, cilantro, garlic and tomato.
Green Papaya Salad: Shredded green papaya, shredded carrot, cilantro, crushed roasted peanuts, lime juice, garlic and Asian fish sauce served on a bed of lettuce
Sustainable Salad: Made with leaves from our gardens including red hibiscus, moringa (tree of life) and katuk, mixed with hearts of palm, onion and various other greens, seeds or nuts.
Homemade peppery Papaya seed with pineapple vinegar
Vinegar and Oil
Honey and Mustard
Costa Rican Desserts
Coconut ice cream
Sweet Plantains with cinnamon
Homemade chocolate truffles
Fresh fruit with chocolate fondue
*Juices: Delicious and healthy lemonade, araza, lemongrass tea, guananaaba, ginger beer and cashew. Optional beverages through our Honesty Bar:
Coke, bottled water, beer, wine.
This is a sample menu and actual meals may be changed to suit individual tastes and availability.
Let us know in advance of any preferences or diet restrictions. We are happy to customize meals for vegetarians.
We look forward to serving you soon
Harvey and Susan Woodard
THE VERY BEST PIZZA IN THE GOLFO DULCE
is here at Saladero Ecolodge.
Made to order with all freshly made sauces and ingredients.
Our dining area overlooking the Golfo Dulce


Today is National Pancake Day and Johnny Appleseed’s birthday!
This one’s easy – celebrate with apple pancakes! Here’s a recipe to start you off, courtesy of the Food Network:
* 4 medium apples
* 5 tablespoons butter or margarine
* 6 tablespoons sugar
* 1/4 teaspoon cinnamon
* 1/8 teaspoon nutmeg
* 2 eggs, beaten
* 1/2 cup milk
* 1/4 teaspoon salt
* 1/4 cup all-purpose flour
* 1 tablespoon melted butter
* 2 tablespoons icing sugar, divided
Preheat oven to 450 degrees F. Quarter apples; core, peel, and slice lengthwise. Melt butter or margarine in a frying pan. Add apple slices. Cook over medium heat for five minutes. Mix sugar, cinnamon, and nutmeg. Sprinkle over apples. Cover and continue cooking over low heat for ten minutes turning once or twice. Set aside. Combine beaten eggs, milk, and salt. Beat well. Add flour and beat until batter is smooth. Pour into a buttered 10-inch round oven-proof frying pan or deep pie plate. Bake at 450 degrees F for 15 minutes, pricking batter with fork when it puffs in center. Reduce heat to 350 degrees F and bake ten minutes longer, pricking if necessary. Spread with melted butter. Sprinkle with one tablespoon of the icing sugar. Remove apples with slotted spoon. Place on half of a pancake. Fold over. Sprinkle with remaining icing sugar. Cut in wedges and serve immediately.
I guess I’ve forgotten my history lessons, but I honestly didn’t remember that Johnny Appleseed was a real person. He was born 9/26/1774 in Leominster MA.
John Chapman was an itinerant agriculturalist and missionary who became known as “Johnny Appleseed,” a folk hero of the 19th century American frontier. He showed up in the Ohio River Valley sometime around 1800 and spent the next half-century planting and tending apple orchards as far west as Indiana, usually ahead of the oncoming settlers.
Seems the theme is set for this post. BAKING!
When the days get cooler, flour, sugar, and eggs are almost written into our gene sequence. Time to dig out the recipes for apple pie, bread pudding, oatmeal raisin cookies, brownies, gingerbread. All the stuff you don’t want to cook or eat in the summer!
Can you feature anything that excites your taste buds more than bread baking in the oven? Nothing better than a slice of fresh, hot, fragrant bread with decadent real butter on a gray Autumn day. Yummmmmm! Homemade bread also (IMO) makes the absolutely best toast! Granted, making your own bread is rather labor-intensive, but the final product can’t be beat. Don’t you feel a huge sense of pride and accomplishment when that perfectly browned loaf comes out of the oven? YOU made it! The same with a gorgeous pie – any flavor. It’s so pretty, you just want to look at it. Take a picture quick, because all you’ll soon have left are crumbs! 🙂
I’m sure there are still a few moms out there who bake cookies for their kids’ after-school snack. My mom did, and it is one of my fondest memories. Home after a hard day in elementary school, walking in the front door to the aroma of sugar cookies. Wow. Even though she may not have actively thought about it, my mom was “baking” memories.
For the sake of convenience we now have – cut and bake chocolate chip cookies. Boxed lemon bar mix. Pre-made pie crusts. I wonder if anybody even owns a rolling pin anymore . . . I hope baking doesn’t become a lost art.
Do yourself a favor. The next rainy day, BAKE something from scratch. Anything. The chocolate chip cookie recipe on the Tollhouse Chocolate Chip bag. The oatmeal cookie recipe on the Quaker Oats box. You will be pleasantly surprised at how your spirits lift with each measurement, each spoonful of dough. And when you sample the finished product hot out of the oven with a cold glass of milk or a cup of cocoa, delight in the fact that you took a break from the mundane to create a delectable treat in your very own kitchen.
Celebrate the comforts of home! C


1. Take Care Of Food
Avoid unhealthy food that is high in calories. They gradually take a toll on your health leading to weight gain, heart diseases and cholesterol. Eat seasonal fruits that are rich in fibers, vitamins and proteins. Nobody asks you ban those delicious desserts all together at the every beginning. But a little moderation at the beginning can ensure that you never reach the stage where you can’t have it anymore. Make it a point to eat healthy stay healthy.
2. Breakfast Is A Must
Never skip breakfast, our metabolic rate decreases leading to weight gain and digestion problems. Breakfast increases concentration, helps us focus better and controls weight.
3. Washing your hands. And then washing them again. And again. And again. And…
Hand sanitizers were invented for a reason. If your hands are dirty, you clean them. But after that you STOP. You have to. If you keep feeding your hands with sanitizers just like a loving mom feeds her baby with plain yogurt, ..err..mm..okay, didn’t get the punchline now. But still, it’s not a healthy practice.
Research says that limited germ exposure is actually good as it builds immunity and an overly sterile environment is not good at all.
4. Avoid Mindless Eating
You are hungry, you eat. You are bored, you eat. You are angry, you eat. And you are lazy to do your chores, you eat again. Unless otherwise you have plans of getting shifted to a hospital permanently, DON’T do this.
Eat when you are hungry. As simple as that. Your stomach isn’t a dump-yard in which you can allow your emotional appetite to dispose its junk cravings. Eat only when you are hungry. And make sure it is only healthy food you are taking in. Eating just because food is there stacked inside the fridge, and that too being completely oblivious of what you are eating, can be dangerous.
5. Check The Nutrition Labels
Even I know what nutritional labels are. No big deal. But what most of us don’t know is to read them whenever we buy anything edible. All we do is fill the trolley with whatever that comes to our hand. Just like we have the evergreen habit of avoiding them, nutritional labels have the evergreen habit of telling us what the food contains. And mind you. They are ruthlessly honest.
They give us a clear picture about how good those ‘natural’ or ‘low fat’ foods we get attracted to are.


Across many different markets and industries, we work every day to help the world thrive.
We work alongside farmers, producers, manufacturers, retailers, governments, and other organizations to fulfill our purpose to nourish the world in a safe, responsible and sustainable way, Together, we create efficiencies, develop innovations, and help communities thrive.
Cargill has been active in Hungary since 1995 when we acquired a minority stake in Agrograin, a leading Hungarian grain, oilseeds, and protein trading company. Soon after, our animal nutrition business started operations in Hungary and is now a leading provider of animal feed and customised animal productivity solutions.
Combined, our operations in Hungary have grown to employ more than 410 people across 4 locations.
Products & Services
Cargill has activities in the following areas in Hungary:
- grain, oilseed and protein trading and logistics (formerly Agrograin)
- animal feed formulation, production and distribution
- sales of starch and starch derivatives for food and industrial applications
- sales of texturisers and emulsifiers for food applications
Cargill Investments in Hungary
2011 Pet Food Plant in Karcag
2009 Effective 1st June 2009, Agrograin changed its name to “Cargill”
2007 Cargill completed the acquisition of 100% of Agrograin shares in 2007 after 12 years successful co-operation. Agrograin is a leading Hungarian grain, oilseeds and protein trading company with 21-grain storage locations including two river ports on the Danube (Dunaföldvár and Mohács).
2006 Agrograin, Cargill's joint venture, completed a new river port investment with the highest daily loading rate available in the region.
2003 Cargill began to operate a sweeteners and industrial starches sales operation for Central Europe from the office in Budaörs.
2001 Cargill acquires the Agribrands animal feed business in Hungary, which owns modern feed plants in Karcag and Kaposvár and a modern premix facility in Karcag.
1999 Cargill’s Animal Nutrition business entered the Hungarian feed business with the acquisition of feed plants located in Kapoly, Somogy, and another in Füzesgyarmat, Békés.
1995 Cargill acquired a minority stake in Agrograin, a Hungarian trading company engaged in the export of grain and oilseeds and the import of protein to Hungary.
Corporate Annual Report
Our Corporate Annual Report combines our financial and corporate responsibility performance in a manner that reflects our intersecting focus on purpose and profitability. (English)
Explore more than 150 years of Cargill history in this interactive timeline.


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“We forgot how to use the entirety of the food we buy”
In their book "Cuisine zéro déchet", Belgian chefs Madeline Escafit and Laura Perahia explain how to prepare delicious zero-waste recipes. In this interview, Madeline Escafit outlines some tips and tricks on where to begin...
Was there a specific moment in history when food scraps and leftovers became waste?
I think that we shifted into becoming a consumer society sometime after World War 2, in the early 60s. At that time we had the possibility to buy a lot. It was really nice to suddenly have all these options. But as a result, we started forgetting what our grandmothers - our elders - used to do, which is to use the entirety of the food they bought. That’s exactly what we suggest our readers do in our book, to use as much as possible and try to go back to previous practices. Back in the day, we would keep everything, we threw nothing away. Everything was used and if it wasn’t consumed by humans, there were pigs and chickens to give fodder to. It was a virtuous circle, simply because it was important and it was our food, it wasn’t something you just threw away.
I really think from that moment on, society became frenzied with consumption and it became automatic, waste became anchored in our habits. Nowadays, we chuck things away out of habit and not out of a conscious choice. We forget to ask ourselves: “Hmm, maybe I could use or keep this?”
In your opinion, how significant is food waste in the struggle to combat environmental degradation?
For me, it’s hugely important. It’s serious. Today, a third of the food produced in the world ends up in the bin. So environmentally-speaking, it’s enormous and we don’t realise it. There’s also an inconsistency because in the face of this statistic, one in eight people suffer from malnutrition globally.
Today, a third of the food produced in the world ends up in the bin.
Food waste creates a lot of pollution, too. Not only in the resources required to produce the food itself, but in the resources it takes to break it down after it is chucked away. We have to manage all the waste and that in itself takes a lot of energy.
As consumers, how can we do our food shopping in a way that reduces waste?
It requires quite a bit of organisation at first, in order not to get overwhelmed. Start off by planning what you’re going to eat and choose specific recipes. Make shopping lists according to those recipes and your meal plan, to ensure that you only buy what you need. This prevents excess buying and having things sit in your cupboard or fridge that’s not going to be used. So generally speaking, try and optimise the food that you have… you’ve paid for it! Oh and make sure you don’t do your food shopping on an empty stomach.
“Nowadays, we chuck things away out of habit and not out of a conscious choice.”
What are some tips or unique recipes you can share to avoid food waste in our kitchens?
Coffee grounds are a great one. Keep your coffee grounds after you’ve used them, put them in a box in the fridge. Once you have the right amount, bury your vegetables in the coffee grounds. It’s actually an old technique that was used when we used to dig a hole in the ground to make an oven. You’ll mostly be using root vegetables here like beetroot, carrots, parsnips. Then you stew them for several hours. The vegetables will take on a little coffee taste and will cook with their own humidity as well as the humidity of the coffee grounds. It’s a delicious result! The vegetables are a bit crunchy… it’s one of our winning recipes. Combined with a little hazelnut sauce and the recipe is complete.
Then there’s old, stale bread. It’s actually hugely versatile. It can be used to make breadcrumbs that can then be used to make fish sticks. It can be used to make a sort of bread crumble with roasted aubergine and tomato sauce, or a bread pudding with cranberries…
In our book, we chose to stay accessible. The idea was to show that zero waste is within everyone’s reach. So our list of ingredients is always quite short, it’s always things that we can find at home. Everyone can become zero waste!


Casdagli ventures into the coffee. The brand is famous for its cigars, but also sells luxury cigar and lifestyle accessories under the Villa Casdagli umbrella. And now they add Villa Casdagli coffee to the portfolio. This is a move to provide a sensory experience.
The coffee beans come from the highlands of Guatemala. Coffee People, a world-renowned coffee roaster from Estonia then roasts the coffee. This coffee is perfect to pair with the full-body, rich tobaccos of the Casdagli cigars. The roasting takes place in a roastery that combines contemporary technology with scientific theory, confidently paired by a jury of coffee and cigar enthusiasts.
It is a medium roast coffee with a short brewing time. It’s suitable for espresso machines, mocha pots, and cezve, the traditional Turkish coffee pots. A lighter roast suitable for French Press coffee will follow in the next few weeks.
Villa Casdagli Coffee beans grow in the terroir of Quetzalito Estate, San Antonio Huista in the famous Huehuetenango region. That at an altitude of 1,800 meters by an association of local producers. It is one of the best-known coffee growing regions in Guatemala, a “land of the elders”, home to exceptional coffees.
Thanks to the elevation and different microclimates of this mountainous region, coffee from Huehuetenango is famous for its bright acidity. Most farmers in the region produce shade-grown crops using organic methods. This to ensure high quality and environment-friendly production. The cherries are selected carefully. Havesting is by hand. The beans then ferment for 12 hours. Then they are then dry on patios for 8-10 days, before processing. This is a new, ultra-clean coffee with a profile characteristic of the terroir and produced using totally organic methods!
Villa Casdagli Coffee is sourced and roasted by Coffee People in Estonia. Coffee People roasts its coffee beans using a state-of-the-art Loring roaster, which uses convection heating. This ensures that oxygen and flavor remain inside the beans. Additionally, the underside of the beans is not burnt. This often happens when using the hot pans of traditional roasters. This ensures an exceptionally pure taste. The roastery’s secret weapon is the head roaster Johan Rohtla, who holds a degree in biochemistry and molecular biology from the University of Baltimore, and has designed the roastery’s roasting methods in his lab to the molecular level.
“Meeting Annar was like a meeting of like minds. His dedication to source simply the best and most exotic coffee beans no matter how small the plantation, matched exactly our approach and philosophy to tobacco,” says Jeremy Casdagli, the Founder and Co-Owner of Casdagli Cigars.
“Attention to details is what connects this coffee with the cigar, once you become selective in what you consume you need all components to be excellent,” says Annar Alas, Founder, and Co-Owner of Coffee People.
Coffee People makes some of the best coffees in the world. Their roastery near Tallinn is on a mission to find the highest-quality coffee beans on the planet. They make them even better by roasting them and making them available to everyone. Coffee People combines contemporary technology with scientific theory, specialist expertise, and a pleasant environment. The company was founded in 2007 by Annar Alas and Heili Politanov., who both are internationally acknowledged and certified coffee judges.


Award Winning Chocolate
Our original recipe of chocolate ice cream exploding with rich chocolate flavor.
Better Brownie Batter
Luxurious brownie batter ice cream with rich fudge swirls, and loaded with bits of real brownies.
Brown Butter Bourbon Truffle
Brown butter ice cream with salty caramel sauce and brown butter bourbon truffles mixed in.
Coffee ice cream with a dark chocolate spiral and almond toffee pieces.
Caramel Cheesecake Cookie Monster
Cheesecake ice cream loaded with delicious cheesecake pieces, chocolate cookie pieces, chocolate drops and a caramel fudge swirl.
Super rich and delicious dark chocolate ice cream. A favorite with all chocolate lovers!
A satisfying blend of robust cold-brewed coffee ice cream with indulgent nuggets of fudge and salted caramel ribbons.
Cookie Butter Craze
Spiced ice cream with sweet crushed cookie swirls and cinnamon graham chunks.
Delicious vanilla ice cream loaded with chocolate chip flakes and chunks of cookie dough.
Midnight Caramel River
Creamy golden vanilla and dark chocolate ice cream flooded with a thick and rich caramel swirl.
Milk & Cookies
Our super premium version of our best selling Cookies & Cream ice cream.
Minty Mint Chip
Minty ice cream showered with rich chocolate flakes.
Nuts About Pecans
Our ever popular butter pecan recipe kicked up a notch by using our super premium ice cream!
Oatmeal Cookie Craving
Silky brown sugar cinnamon ice cream, swirled with sweet caramel sauce, chocolate flakes, and delicious oatmeal cookie crumbles.
Our super-premium, old-fashioned vanilla ice cream, based on our original recipe.
Peanut Butter Cookies & Cream
Delicious super premium cookies and cream ice cream with thick bands of rich and tasty peanut butter.
Red Velvet Revival
Its back and better than ever! A rich, velvety ice cream with red velvet cake pieces and a ribbon of sweet chocolate fudge.
Salted Caramel Brownie
Decadent brownie batter ice cream with a sweet and salty caramel swirl and baked brownie bits.
Sea Salted Caramel Cookies & Cream
Sea salted caramel ice cream twisted with textured chocolate cookies and chunks of cream filled chocolate cookies!
Creamy strawberry ice cream filled with chunks of real strawberries.
A river of full-flavored vanilla beans flowing in rich, creamy, vanilla ice cream.


Ripe mangoes are rich source of vitamin A and C and a good source of beta carotene. They provide about 50 kilocalories per 100g. Ripe mangoes are best eaten fresh, but can be pureed to make ice creams, sorbet and drinks. mangoes can also made into jam, juice and jellys and preserves.
Different varieties of mangoes are grown over the Tropics, they also varies greatly in size and shape. They can be round, heart or kidney shaped, or even long and thin. They can weigh between 150g to 1kilogram.
Mangoes are the most delicious and luxurious of tropical fruit but when they are not of fine quality the flesh can be disagreeably fibrous with a flavour of turpentine, so here are some tips when buying mangoes to guide you in getting the best quality.


What do you do when your Dell Technologies Family takes you fishing in Wisconsin in October? Enjoy the a beautiful day on Lake Michigan with friends, some nice cold Miller Lite and some sport fishing.
Now the best part is enjoying the fruits of your labor. Taking some trout fillets home, I decided that lunch the next day would be best served by the fish caught on the lake, and what better way to make the fish than on my trusty Camp Chef pellet grill. There’s nothing like fish cooked with the smoke from a pellet grill other than maybe making it on an open fire camping.
So here’s the prep, a couple fillets, a lemon, a tomato, some broccoli, salt, pepper, garlic powder, dill and of course Wisconsin’s very own fresh butter.
Pull out some aluminum foil and make yourself a double layered cooking sheet large enough to fit your fillets, spray a little pam on the foil, place the fillets, skin side down on the foil. Take your lemon tomato slices and place them directly on and around the fish. I prefer to put the lemon slices directly on the fish and the tomatoes around the sides. Sprinkle with salt, pepper, garlic powder and dill weed to taste. Add a dollop of butter on each lemon wedge on top of the fillets.
I made a side of charred broccoli as well on the pellet grill and all items cooked for the same time. The broccoli is simple enough, cut the broccoli flowers off into bite size pieces, place in a bowl, add virgin olive oil, salt and pepper to taste, toss and place on a cookie sheet, or in my case, a vented vegetable grill screen. Cook all items on 400 degrees for about 30 minutes or until the fish reaches an internal temperature of 160 degrees. I use an infrared thermometer to check the exterior temperature of the fish rather than using my grill thermometer probe. Either works fine. When done cooking, you’ll have some of the best trout you’ve ever had, especially when caught in Lake Michigan with your own two hands.


Come join Chef James Grogan & Fair Game Beverage Co. at MG Road for a wintry après ski style dinner. Chef Grogan will cook a 4-course warming hunter's dinner paired with cocktails crafted from Fair Game's high quality line of fortified wines & spirits.
The night will kick off at 6pm with a cocktail hour (cash bar) with complimentary hors d'oeuvres. At 7pm, we'll sit down as the dinner begins.
Feb. 11 | 6:00 PM | 19 Wall St


Mate teas are made from the South American yerba mate plant. Most yerba mate comes from Argentina; at these plantations, the leaves and stems of yerba mate are harvested and then blanched, dried, aged, and finally milled or cut. The final yerba mate tea product contains a natural energy booster. This feel good tea is often coffee lover’s favorite tea since it has the same amount of caffeine as a cup of coffee. The energy effect is similar to that as drinking coffee but without the jitters.


We’re baking the freshest breads and rolls in our ovens daily. They’re the perfect accompaniment to any meal.
Our fresh bakery can be the perfect finish to any event. Homemade cobber, dessert bars, custom decorated cupcakes or cheesecake bars, and cookie and brownie trays are just a few of our offerings.
For birthdays, graduations, or other celebrations, Chipain’s Fresh Market will make your custom cake. Call ahead and speak to a bakery specialist today. We create round or sheet cakes to serve any number of people. Flavors include chocolate, yellow, white, red velvet, and fruit filled layers. We can create any 2D design for kids, teens, and adults.


Sweet Chilli with a dash of Ginger has all the flavour appeal of sweet chilli sauce with an edge of sophistication.
Halve 5 fresh, ripe toamtoes and place in a roasting pan. Drizzle with 125ml olive oil, season with salt & freshly ground black pepper. Roast at 200° C for 20 min; turn oven down to 120° C, place a wooden spoon in the oven door to allow the moisture to escape. After an hour the tomatoes should look slightly dehydrated. Spoon a little Sweet Chilli Sauce onto each half, return to the oven to warm for a few minutes and serve with fresh bread, white cheeses and a rocket salad.
PS: this sauce is the soulmate of cheese - particularly soft, white cheeses like Camembert!
STUFFED TOMATO: Preheat oven to 180⁰C. Finely dice 1/2 red onion, 120g chorizo and 6 button mushrooms. Lightly fry in a little olive oil, add 5ml crushed garlic. Combine the onion mix with 250ml cooked rice, 15ml Sweet Hot Drops, 6 torn basil leaves and 30ml grated parmesan. Season the mix with salt and pepper. Hollow out 4 large tomatoes. Place the filling in the middle, sprinkle 60ml seasoned fresh breadcrumbs over the top and bake for 20 minutes.


Eating Out in Ngari
The Ngari diet belongs to the system of Chiang cuisine.
The Chiang cuisine refers to the diet of the pasturing area on the Qinghai-Tibet plateau. The major materials are cheese, cow hoofs, acidophilus milk and ghee. Generally, only one kind of material is used for a diet, which then has the nature flavor. Chiang cuisine tastes salty, light, fresh, sour and delicious. The Chiang food can help people adapt themselves to the cold climate of the plateau.
It is expensive for tourists to have dinner in Ngari. A bowl of noodle costs 10 RMB. Many of the restaurants serve Sichuan food. Tourists are usually asked to go to the kitchen to have a look and order their meals. Burang County has a relatively low altitude and a better climate, so there are more vegetables there. There are several Xinjiang restaurants opened by Xinjiang people at Shiquanhe Town.
Due to the poor conditions along the way to Ngari, tourists should also take along with them some food, such as honey, condensed milk, spices, ship biscuits, canned food, chocolate, fruits (apples), vegetables (such as carrots, cucumbers), drinking water, instant noodles, hams and so forth.


The press loves to tout so-called "super foods". They are always looking for a panacea, a silver bullet if you will to allow people to throw down greasy burgers and still not die of heart disease. Guess what? There isn't one so please stop insulting our intelligence.
All fruits and vegetables are a super food in their own right. We don't need to eat cabbage soup everyday or grapefruit every breakfast. God Almighty has given us hundreds and thousands of different types of food that work collectively to help us maintain a healthly life.
This article (which really isn't bad) lists 6 super berries. I get a little uneasy when writers tout the benefits of a fruit being low fat. Really? Isn't that one of the top few objections to vegan, vegetarian, and plant-based eating? Number 1 is: You don't get enough protein. Bogus. Somewhere in the conversation people will ask, "where do you get fats?"
Well I get them from plants but apparently that is not good because even our plants need to be low-fat or fat free! OH MY GOD! You're killing me Smalls!
Acai berries aren't going to change the world either. Are they good for us? Sure, any fruit or veggie has a place in a well-rounded diet. My question is this: If the acai berries has such magical properties why aren't the people of that area of the world among those that live the longest?
Just some food for thought.


As the weather gets colder and the days shorter, parents and caregivers often are searching for ways to keep their children engaged and learning. One great way to promote your child’s literacy development is to have them cook with you in the kitchen. You can teach them new vocabulary words as you introduce them to different foods and ingredients. Helping your child read a recipe is another way to get them to learn in the kitchen. In fact, reading a recipe not only improves literacy skills but math skills as well! Strengthen their gross (large) and fine (small) motor skills by allowing them the opportunity to stir ingredients into a bowl, roll dough into different shapes with their hands or a rolling pin, or measure out ingredients. You can also help your child make connections with the world around them by sharing stories about family recipes or memories of your own time in the kitchen when you were young. For many reasons, cooking together is a fantastic way to make new stories and memories together with your child!
For further information on how to incorporate food and cooking into your child’s learning development, check out this article from Scholastic!
Need some recipe inspiration or ideas on how to introduce your child to cooking in the kitchen? Check out these titles and more at La Porte County Public Library!


Does Anyone Else Gain Weight by Pinning Sweet Treats on Pinterest?
Over the holidays a mysteriously thing happened. I gained 10 pounds but didn’t bake or eat any of the sweet treats I dreamed about while pinning them to my Christmas dessert board on Pinterest. Is it possible to gain weight by merely looking at food?
At closer examination, my extra holiday weight probably occurred from the once a day trip to Starbucks for an egg nog latte and the extra Holiday luncheons and dinner parties that are not routine between the months of January and October. It just seems so subtle…and fun!
Now we are back to January and I am reminded that my body is a gift I need to care for. It is the home where the Holy Spirit has taken up residence. I am blessed to have good health and challenged to keep it that way.
For me eating healthy is “eating clean”. These words always scare my family because they know that means, no dairy, no bread, no pasta, no coffee, and no sugar. To them, that equals NO TASTE! But this year, I vowed to do something different. I vowed to learn to cook clean eating menus that would WOW my family.
I am happy to say that many recipes DO use yogurt and goat cheese. I am not sure why goats are considered clean. Do they shower? And cutting out coffee? Sorry, just not happening. In my mind, coffee fits into clean eating because coffee beans grow on a bush and if you break it down to its roots…coffee is really a fruit (kinda). But I did cut out the milk and the vanilla creamer…sigh.
The first dinner I cooked got rave reviews. My husband said it could be served in a restaurant! (See picture below.) Something I noticed about clean eating is that the presentation is beautiful, colorful, and full of life. Not like my favorite foods of cheese and bread that all blend together on a plate.
If you are interested in trying clean eating, here is a website that gives you a two week menu plan with recipes, pictures and a shopping list.
Here is to clean eating and good health in the New Year! I am cheering for you!


I WON A YEAR'S WORTH OF COFFEE FROM PRIMO CAFFE
If you asked me the question of what would be my dream product to win a year’s supply of, my answer would be coffee! Skincare and makeup would come a close second.
You can imagine how excited I was to win a year’s worth of coffee from Primo Caffe. I received 1500 Nespresso compatible coffee pods! This is a coffee addicts dream come true.
I was able to choose which pods I wanted from their range of coffee pods:
*Photos from the Primo website
EFFICIENT & PRODUCTIVE A blend on the fruity side, for the efficient and productive.
ORIGIN Brazil & Colombia.
STRONG & IMPRESSIVE If you love a strong blend, this will impress.
ORIGIN South America & East Asia.
INTENSE & SATISFYING An intense and satisfying coffee experience.
ORIGIN Central and South America & East Asia.
I chose to get five bags of the Espresso and 25 bags of the Intenso as I love strong coffee. I’ve only tried the Intenso so far, but I love these pods. I don’t know much about describing coffee (I have the same problem with wine) but to say that I can recommend these pods. I’m enjoying the taste and strength of the coffee.
If you have never used a coffee pod machine, I can also recommend getting one. They’re so much better than instant coffee. I get my real coffee hit without the cost of buying a real coffee, nor do I have to leave the house.
I am using a pod machine that I purchased from Kmart for just $69. I have a separate milk frother. I don’t always use a milk frother though. Sometimes, I simply place the pod in my machine and once done, top-up my cup with milk and whack it in the microwave for just over a minute. So easy and so delicious!
As the weather gets warmer, I will also be using these pods to make iced coffee and coffee milkshakes. There are also a few recipes that require shots of coffee to try. More importantly, let’s not forget the good old Espresso Martini!
Primo boats over 30 years of roasting experience with their philosophy being:
Everyone deserves great coffee at a great price.
The more you buy, the more you can save. Starting at $14.50 for a 50 pack, that’s just 0.29c per capsule!
If you’d like to try any of the Primo Nespresso compatible pods or range of coffee beans you can use the code BB15 for a 15% discount. Also, enjoy FREE shipping on orders over $60AUD. Head to https://primocaffe.com.au.
*All opinions expressed are my own. I was under no obligation to post but wanted to do so to show my gratitude an share my love for these coffee pods.


This Ice Cream Maker from Whynter is offered in a stainless steel/black finish.
Whynter ICM-15LS Ice Cream Maker
This professional, self-freezing frozen dessert and ice cream maker, that offers premium features, can make a spread of delectable desserts, including refreshing sorbets, Italian gelato, sherbets, fresh frozen yogurts, and premium ice cream, in about 30-40 minutes. A built-in powerful compressor freezer allows for continuous use without the inconvenience of having to pre-freeze the mixing bowl, which makes it so much easier and taste a whole lot better.
Removable bowl and churn blade for easy storage and effortless cleaning
Reliable built in audible timer
Newly designed motor drive that shuts off to prevent damage if the mixture freezes solid


Where Coffee Is Grown
Like any plant, the coffee tree requires specific environmental
conditions to thrive. While it can't grow everywhere, we are fortunate in that there are many different
regions of the world where it does quite well. It's good to know where coffee is grown
because it turns out the unique soil and climate of a given plantation has quite an effect on the beverage
that winds up in your cup.
All quality coffee is almost always from one species: arabica. But just as a Cabernet grape
produces distinctly different wines when grown in France versus California versus Argentina,
coffee varies according to country of origin.
Traditionally, wine lovers often know exactly where their wine comes from down to the individual
vineyard and grower. While coffee drinkers are not so specific, they frequently have preferred regions. There are
noticeable differences between coffees from different countries, and even more noticeable differences between
coffee growing regions of the world.
Coffee Growing Regions of the World
In general, you can think of coffee as growing in three separate global areas plus a few special
cases. The three main regions where coffee is grown and distributed to the world are Arabian and African coffee
areas (which, as I mentioned in History of Coffee, is the origin of all
coffee), the Latin American region and the Indonesian/New Guinea region.
Hawaii and India produce notable coffee as isolated areas of their own.
Characteristics of Coffee from Different Regions
The soil, climate and unique growing conditions in each region greatly affect the flavors that
develop in coffee growing there. Naturally, there are differences between countries and even plantations within the
same country but we can still make some general statement about each of the main regions.
Arabian and African coffees tend to have a smooth, rich flavor with distinctive acidity. They
are often dark roasted which highlights the flavors even more.
Latin American coffees characteristically offer a bright, straightforward clean flavor with mild
Indonesian coffees tend to be full-bodied and rich.
Coffee Growing Countries
While this list isn't completely comprehensive, it does include most of the countries of origin
that you're likely to find in the specialty coffee shop.
Arabian and African Coffee Growing Countries
• Yemen (often labeled as Mocha, the name of a port in Yemen)
Latin American Coffee Growing Countries
• Costa Rica
• El Salvador
• Dominican Republic and Haiti
Indonesian/New Guinea Coffee Growing Countries
• China Yunnan
• New Guinea
All of these countries are capable of producing excellent coffee and I think you'll enjoy
Jake's Coffee World Home


Starting Solids Food
Before the age of four months, solid food may actually be harmful to babies. Early introduction of solids may increase the chance that the baby will develop food allergies, and it may prevent the baby from getting enough calories to grow properly. At around six months of age, though, babies can no longer get adequate nutrition from milk or formula alone. From this point on, they need a greater variety of foods for proper growth and development.
Certain changes in a baby’s feeding behavior signal a readiness to begin solids. These changes, which appear between the fourth and sixth months, include the development of a more mature sucking pattern in which the gums move up and down, and the appearance of drooling, which makes it easier to swallow solid food. The baby’s tongue no longer reflexively pushes food out of the mouth, and coordination of the tongue and swallowing muscles is improved.
Even babies who have experienced all these developments, however, may resist solid food at first. If a four-month-old seems to dislike having cereal spooned into her mouth, the best approach is to abandon the effort and try again in a few weeks. A six-month-old who refuses solid food, however, may need some persistent coaxing. If you meet with resistance, talk to your pediatrician.
Most pediatricians recommend starting a baby on iron-fortified rice cereal, since rice is the grain least likely to provoke allergic reactions. Start with a teaspoon or two of food mixed with enough formula or breast milk to be smooth and moist, but not runny.
When you first offer cereal, make sure the baby is hungry but not too hungry. Most experts recommend starting the feeding with milk or formula, then switching to a small amount of cereal, then finishing up with more milk or formula. Give tiny bites in a small spoon (baby spoons coated with a durable plastic to protect tiny teeth are ideal), touching the tip of the spoon to the baby’s lips to open the mouth and placing the food at the back of the tongue. At first, the baby will probably push most of the food out of the mouth. In time, however, she will learn to enjoy the flavor and sensation of solid foods and the more encouragement you give in the form of smiles and exclamations, the more eager the baby will be to eat.
Introduce new foods at the rate of about one every four to seven days so that, if the baby develops an allergic reaction, you can easily identify the cause. At around five or six months you can offer fruit juices, which should be diluted with water at first. Avoid products and foods that are not totally pureed until the baby is older.
Besides rice cereal, foods that are recommended for five- and six-month-olds include oatmeal, peaches, apples, peas, sweet potatoes, pureed meat, mashed bananas, and squash. Wait awhile to introduce corn, tomatoes, citrus fruits, orange juice, fish, berries, egg whites, and spinach, since these foods are more likely to provoke allergies.


As dental hygienists we know that sugar, sweets, and carbonated beverages increase the risk of caries whereas fruits and vegetables stimulate saliva production to wash away food and neutralize acids in the mouth. Additionally, we know that water is a better alternative to soda pop. Soda pop, diet or regular, includes tooth damaging acids and, in the case of the latter, also contains large quantities of sugar which can promote tooth decay.
The general public understands that foods high in sugar and fat, excess salt and carbonated, sugary, beverages do not promote optimal health and wellness. On the flip side, most people understand that a diet rich in fruits and vegetables, whole grains, lean meats, fish, low fat dairy products and meat alternatives (like beans, lentils and other legumes) contributes to overall health wellness and lowers the risk of many diseases.


According to an opinion poll recently published in the press, vegetarianism is on the increase. In today’s programme Michael Thomson, chef and owner of a restaurant famous for the quality of the meat it serves, and Mary Stone, TV actress and a committed vegetarian, will present their views on vegetarianism. Michael Thomson, Mary Stone, welcome to our radio show Debate, the floor is yours!
Adapted from a BBC Radio 4 Interview.
Mary: Thanks for inviting me to the programme!
Michael: Thank you! It’s a great pleasure being here.
Mary: Could I start by asking a question to Michael?
Mary: Michael, I know many people have recently become very committed vegetarians and are very anxious to convince people that it’s the right course to take. My impression is that this is because people are very sensitive to the images of slaughtered animals that appear so frequently in the media. Do you think this is the case?
Michael: Yes, of course. I don’t know what kind of beliefs could drive people into being a vegetarian but certainly seeing animals going to the slaughterhouse is disgusting.
Mary: Do you think these images harm your bussiness?
Michael: Well, obviously people who think that animals shouldn’t be killed for food would probably avoid eating at my restaurant, but maybe the images in the media will make more people consider eating fish instead of meat, which of course is vital to our diet and probably more important than meat.
Mary: As far as I know, fish consumption in people’s hom es has been dropping for many years. Do you also serve fish in your restaurant?
Michael: Yes, we have a number of fish dishes on the menu. In fact, the fish dishes we serve are becoming more and more popular, so it seems people’s choices when eating out are gradually changing… but meat dishes always sell better. Just remember that we’ve been eating meat ever since we were in the caves …
Mary: Well, I think that people are eating less meat now. Have you actually noticed in your restaurant that people eat less red meat, for example?
Michael: No, not really. I think people eat less read meat at home, but when they go to restaurants they feel the meat is going to be of superior quality and they trust it. People order more fish dishes probably because they don’t know how to cook fish at home.
Mary: Yes, but surely people are influenced by the images they see on TV, and this is going to change people’s minds, they won’t eat meat anymore because eating meat will make them think of disgusting slaughterhouses.
Michael: Maybe… but there is nothing wrong with eating meat, I think everyone’s got the right to choose, that is the main thing about diet.
Mary: Yes, but that’s precisely what we vegetarians are questioning. Where is the humanity if everyone has the right to choose to kill?
Michael: Well, animals have been bred to eat, if we had no farms there would be a serious food shortage.
Mary: Yes, but maybe you don’t need to have animals stuffed in factory farms. They are suffering. Factory farming methods have nothing to do with the way animals were bred in traditional farms a hundred years ago.
Michael: I agree with you there, most factory farmed animals live in such a tight space that they can hardly move. We need to invest more to make farms more like they used to be. This would make our food better, and healthier!
Mary: Yes, but you don’t need to eat meat. It’s not a healthy habit, and it’s causing a lot of suffering, so why not stop eating meat and invest all that money in something else, education for example!
Michael: I really think that the principles of the Vegetarian Society which was set up in Ramsgate in 1847 are fine for people who want to be vegetarians, but there is no need to force everyone to eat just vegetables. Let the choice be with the public: if they like eating meat, if they like fish, let them eat it! But, please, I ask vegetarians if you’re going to be serious about it, why eat rubbish like veggie-burgers?
Mary: Now you’re just being unfair. Can you call veggie-burgers rubbish when you’re eating meat from slaughtered animals and you’re feeding that to your children? We just don’t want to participate in a slaughter!
Michael: No, what I mean is that there are meat-eaters out there; about eighty-seven per cent of us eat meat. We have been eating meat for generations, centuries! I know there are some very famous people who have been vegetarians: Verdi, Tolstoy, Wagner, Bernard Shaw, but I don’t see why we should all become vegetarians and stop enjoying eating meat.
Mary: That is the problem, there are two antagonist views: vegetarians will not see how the enjoyment of food can go along with the kill ing of the animals, whereas many other people enjoy eating meat, but things are changing for the better I think.
Journalist: Well, this was most exciting, but I’m afraid our time is over. Thank you for taking part in our debate today.
Michael: It was a pleasure. Thank you!
Mary : Thank you!


fresh pressed juices
JUICE BAR OPEN • after classes, weekends or by appointment
Why Juice? Our bodies are exposed to harsh environmental toxins on a daily basis from the foods we eat to the air we breathe. Our organs, most especially our kidney, liver and skin are exhausted from trying to keep up with the detoxification process. They are literally put into overdrive and become stressed or overwhelmed often causing dis-ease in our bodies.
Fresh pressed juices can help ease the strain of detoxification on your body. They provide a strong dose of vitamins, minerals, phytonutrients geared specifically to fight toxins and enhance your immune system. It is said that fresh pressed juices are able to help reduce the risk of cancer and ward off certain autoimmune diseases as well as aid in fighting daily viruses and infections. Beyond detoxifying and amplifying our immune system our fibrous rich juices can aid in digestion and balancing intestinal health as well as promote healthy energy levels and hormonal balance.
juice offerings & cleanses
Daily Selection $11 10 Punch Juice Pass - $108
ONE DAY CLEANSE - JUICE only
Three Juices and a Smoothie $40
ONE DAY COMPLETE - Juice, Tea & Yoga
Three juices, one tea specific for your cleanse, one smoothie and one morning yoga class. $55
Three day complete - Juice, Tea & Smoothie
Celery Juice to start the day, two grounding juices, two smoothies and one tea daily. $150 with morning yoga class $180
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Three days of juice cleanse (see three day complete) with vegan meals on first and last day. $275 with morning yoga $325
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Enjoy a juice before or after a yoga class as well.
10 punch cards available for convenience and ease.
All of our juices are $10.00 which includes our glass jar deposit. Bring back the jar and receive a $1.00 refund.
We are a non-single use shop.


Have a craving for Italian food? Maybe you want a warm, cheesy slice of pizza? Amalfi Pizza, located on 17 International Boulevard in Atlanta, is one of the most well received restaurants in the whole city. With two massive brick ovens and fresh ingredients straight from Italy, Amalfi offer an authentic Italian culinary experience and some of the best pizza in all of Georgia. The building itself has two floors and over 150 seats, and reservations are available on the restaurant’s site. Go for yourself to see the pasta, pizza, risotto and more and find what gets your mouth watering.
Not much for Italian? How about a falafel? On 225 Peachtree Street sits Aviva by Kameel, a Medditerranian restaurant with a near unanimous five-star rating. The bistro holds the title of #1 lunch venue in Atlanta, and has held the title for over half a decade. Their menu consists of a wide variety of Medditerranian food items, including vegan friendly choices and the option of fresh extra virgin olive oil. In addition, they offer catering for corporate and personal events. Does Aviva by Kameel interest you? Stop by and try something new. Shawarma fans in particular will not be disappointed by what is on offer.
What about those early birds who want to grab a meal before most of Atlanta wakes up? For morning people, the Atlanta Breakfast Club on 249 Ivan Allen Jr Blvd will be a favorite. All the American breakfast favorites like eggs, grits, waffles, and french toast are on offer, and servers are quick and attentive. Compared to other restaurants in the Atlanta area, Atlanta Country Club has much more of a local vibe, so if you’re looking for more of a small town feeling, this is the place to go. So when you’re in town, order from their menu for a hearty breakfast.
At the end of the day, there are so many quality eateries in Atlanta that a full list would be at least a hundred miles long. These highly rated options are only a small sample of the vast number of restaurants in the city, and if nothing written above is to your taste, you’re bound to find something you like elsewhere in Atlanta. This list will send you heading for great meals, that you’ll want to come back to Atlanta for. To find more places to eat, go to Atlanta’s tourism site, where you can also book hotels and check out tourist attractions.


1 Old World herb with aromatic leaves and seed resembling parsley [syn: coriander plant, Chinese parsley, cilantro, Coriandrum sativum]
2 dried coriander seeds used whole or ground [syn: coriander seed]
- The annual herb Coriandrum sativum: used in many cuisines, particularly Asian, Mediterranean, and Mexican. The leaves have a very different flavour to the seeds. Both are used, depending upon local taste. In the US, when the leaves are used fresh (not dried), the plant is called cilantro. Dried leaves and seeds, however, are coriander.
Coriander, Coriandrum sativum is an annual herb in the family Apiaceae. The name 'coriander' in a culinary context may refer to either the seeds of the plant (used as a spice), or to its leaves (used as a herb); however, in North American countries, for example, the name Cilantro is given to the leaves. Coriander is native to southwestern Asia and west to north Africa. It is a soft, hairless plant growing to 50 cm [20 in.] tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, and with the petals that point away from the centre of the umbel being longer (5-6 mm) than those pointing to the middle of the umbel (only 1-3 mm long). The fruit is a globular dry schizocarp 3-5 mm diameter.
The name coriander derives from French coriandre through Latin coriandrum in turn from Greek “”. John Chadwick notes the Mycenaean Greek form of the word, koriadnon, "has a pattern curiously similar to the name of Minos' daughter Ariadne, and it is plain how this might be corrupted later to koriannon or koriandron."
UsesAll parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking. Coriander is commonly used in Middle Eastern, Mediterranean, Indian, South Asian, Latin American, Chinese, African and Southeast Asian cuisine.
Leaves and stemsThe leaves are variously referred to as coriander leaves in Britain; cilantro (from the Spanish name for the plant) in the United States, and dhania in the Indian subcontinent. The leaves, and especially the stems, have a very different taste from the seeds, similar to parsley but "juicier" and with citrus-like overtones. Some people instead perceive an unpleasant "soapy" taste and/or a rank smell. This is believed to be a result of an enzyme that changes the way they taste coriander leaves, a genetic trait, but has yet to be fully researched.
The fresh leaves and stems are an essential ingredient in many Vietnamese foods, Asian chutneys, Mexican salsas and guacamole, and occasionally is used in sushi rolls. Chopped coriander leaves are also used as a garnish on cooked dishes such as dal and many curries. As heat diminishes their flavor quickly, coriander leaves are often used raw or added to the dish right before serving. In some Indian and Central Asian recipes, coriander leaves are used in huge amounts and cooked till they dissolve into sauce and their flavour mellows.http://www.uni-graz.at/~katzer/engl/Cori_sat.html#disc Another factor that dictates the quality of flavor is the time when coriander is harvested. If its roots consistently stay at a temperature above 75 degrees Fahrenheit, the herb will quickly bolt, causing its leaves and stems to yield a bitter flavor and become quite chewy. At this point, made evident by the thinner and finer leaves, it is practical to harvest only the coriander seeds, since the stems and leaves are no longer usable as food.
Coriander leaves were formerly common in European cuisine but nearly disappeared before the modern period. Today Europeans usually eat the leaves and stems only in dishes that originated in foreign cuisines; in Portugal, however, it is still an essential ingredient in many traditional dishes. To use the stems, separate cilantro leaves from stems. Chop stems finely and add them to your dish a minute or two before serving, just giving them time to warm up and disperse their flavor. The leaves will remain beautiful and fresh if you use them to garnish individual plates.
The fresh coriander herb is best stored in the refrigerator in airtight containers, after chopping off the roots. The leaves do not keep well and should be eaten quickly, as they lose their aroma when dried or frozen.
FruitThe dry fruits are known as coriander seeds or coriandi seeds. In some regions, the use of the word coriander in food preparation always refers to these seeds (as a spice), rather than to the plant itself. The seeds have a lemony citrus flavour when crushed, due to the presence of the terpenes linalool and pinene. It is also described as warm, nutty, spicy, and orange-flavoured. They are usually dried but can be eaten green.
If the fruit is obtained in its natural form, it can later be dried in the sun. Most commonly, it is bought as whole dried seeds, but it can also be found as a powder. When grinding at home, it can be roasted or heated on a dry pan briefly to enhance the aroma before grinding it in an electric grinder or with a mortar and pestle; ground coriander seeds lose their flavour quickly in storage and are best ground as only needed. For optimum flavour, whole coriander seed should be used within six months, or stored for no more than a year in a tightly sealed container away from sunlight and heat.
Coriander seed is a key spice (Hindi name: धनिया dhania) in garam masala and Indian curries, which often employ the ground fruits in generous amounts together with cumin. It also acts as a thickener. Roasted coriander seeds, called dhana dal, are also eaten as a snack. It is also the main ingredient of the two south Indian gravies: sambhar and rasam.
Outside of Asia, coriander seed is an important spice for sausages in Germany and South Africa (see boerewors). In Russia and Central Europe coriander seed is an occasional ingredient in rye bread as an alternative to caraway. Apart from the uses just noted, coriander seeds are rarely used in European cuisine today, though they were more important in former centuries.
Coriander seeds are also used in brewing certain styles of beer, particularly some Belgian wheat beers. The coriander seeds are typically used in conjunction with orange peel to add a sultry citrus character to these styles of beer.
HistoryCoriander grows wild over a wide area of the Near East and southern Europe, which forced Zohary and Hopf to admit that "it is hard to define exactly where this plant is wild and where it only recently established itself." Fifteen desiccated mericarps were found in the Pre-Pottery Neolithic B level of the Nahal Hemel Cave in Israel, which may be the oldest archeological find of coriander. About half a litre of coriander mericarps were recovered from the tomb of Tutankhamun, and because this plant does not grow wild in Egypt, Zohary and Hopf interpret this find as proof that coriander was cultivated by the ancient Egyptians. The Bible mentions coriander in Exodus 16:31: "And the house of Israel began to call its name Manna: and it was white like coriander seed, and its taste was like that of flat cakes made with honey."
Coriander seems to have been cultivated in Greece since at least the second millennium BC. One of the Linear B tablets recovered from Pylos refers to the species as being cultivated for the manufacture of perfumes, and it appears that it was used in two forms: as a spice for its seeds and as a herb for the flavour of its leaves. This appears to be confirmed by archaeological evidence from the same period: the large quantities of the species retrieved from an Early Bronze Age layer at Sitagroi in Macedonia could point to cultivation of the species at that time . Coriander is thought to have been introduced to Britain by the Romans as a meat preserver.
Coriander seed and leaf was very widely used in medieval cuisine. Even today, coriander seed is an important ingredient in many sausage products.
Coriander was brought to the British colonies in North America in 1670 and was one of the first spices cultivated by early settlers.
Potential medical usesCoriander has been used as a folk medicine for the relief of anxiety and insomnia in Iranian folk medicine. Experiments in mice support its use as an anxiolytic. Coriander seeds are also used in traditional Indian medicine as a diuretic by boiling equal amounts of coriander seeds and cumin seeds, then cooling and consuming the resulting liquid. In holistic and some traditional medicine, it is used as a carminative and for general digestive aid.
- Katzer, Gernot Coriander Seeds and Cilantro (Coriandrum sativum)
- Noxon, Heather and Meyer, Alex (2004). Genetic Analysis of PTC and Cilantro Taste Preferences. MindExpo 2004
- In Chinese, they call it as 芫荽 or 香菜 http://www.hulu.com.tw/veg/Coriandrum_1H.htm
- A discussion of coriander vs. cilantro http://www.mccormick.com/content.cfm?id=8216
coriander in Persian: گشنیز
coriander in Arabic: كزبرة
coriander in Bulgarian: Кориандър
coriander in Catalan: Coriandre
coriander in German: Echter Koriander
coriander in Esperanto: Koriandro
coriander in Spanish: Coriandrum sativum
coriander in Estonian: Aedkoriander
coriander in Finnish: Korianteri
coriander in French: Coriandre
coriander in Hebrew: גד השדה
coriander in Hungarian: Koriander
coriander in Indonesian: Ketumbar
coriander in Italian: Coriandrum sativum
coriander in Japanese: コリアンダー
coriander in Georgian: ქინძი
coriander in Korean: 고수 (식물)
coriander in Lithuanian: Kalendra
coriander in Malay (macrolanguage): Ketumbar
coriander in Dutch: Koriander
coriander in Norwegian Nynorsk: Koriander
coriander in Norwegian: Koriander
coriander in Ossetian: Киндзæ
coriander in Polish: Kolendra siewna
coriander in Portuguese: Coentro
coriander in Quechua: Kulantru
coriander in Russian: Кориандр
coriander in Slovenian: Koriander
coriander in Albanian: Korianderi
coriander in Swedish: Koriander
coriander in Turkish: Kişniş
coriander in Urdu: دھنیا
coriander in Chinese: 香菜
coriander in Min Nan: Iân-sui


¼ lb. burger with Tillamook Cheddar Cheese, chopped onions, pickles, ketchup and mayo
⅓ lb. burger with Hills Bacon, Tillamook Cheddar Cheese, chopped onions, pickles, lettuce, tomato ketchup and mayo
A scoop of Boat Street pickled figs, Hills Bacon, mayo and crumbled gorgonzola cheese
Smoked sharp cheddar, sliced raw onion, mayo, tomato and our own chipotle sauce
Caramelized onions, apple, mayo and chopped up Hills Bacon. Topped with our own horseradish sauce.
Topped with Hatch Green Chilies, mayo and our own queso sauce
Tillamook Cheddar Cheese, mayo and an onion ring. Topped with our own BBQ sauce.
2 eggs, Hills bacon, tomato, Tillamook Cheddar and Rooster mayo on a hamburger bun (served all day)
Buttermilk fried natural chicken breast with lettuce and tomato. (Add bacon and cheese for $2)
Black bean veggie burger with lettuce and tomato (add cheese for $1)
Handcut Fries with Molly Moon’s milkshake to dip in.


Organic sales are up, markets are booming and our appetite for quality grows, says Felicity Lawrence.
Download the Introduction pages (pdf, 2.7Mb)
Meat and poultry
We have teamed up with Everybody Organic to deliver a box of fruit, veg and salad to the doors of three readers every week for . Enter the competition here.
Download a pdf of the competition page here
Britain's traditional breeds of livestock are under threat, along with our history, but it's easy to do your patriotic duty, says Matthew Fort.
Download the Meat and Poultry directory pages (pdf, 5.8Mb)
There's more to seafood than packaged fillets. A whole ocean of unusual possibilities awaits the adventurous, says Annalisa Barbeiri.
Download the Fish directory pages (pdf, 2.5Mb)
We don't want summer all year round, we want good British seasons, says Paul Waddington.
Download the Fruit and Vegetables directory pages (pdf, 3Mb)
Farm shops, farmers' markets
For Jacques Peretti buying organic is not just a lifestyle choice, it's an addiction.
Download the Organic directory pages (pdf, 5.5Mb)
Tired of feeling guilty about long-haul vegetables? More virtuous produce is waiting at your farm shop, writes Judy Rumbold.
Download the Farm Shops and Farmers' Markets directory pages (pdf, 5.2Mb)
Bakers are rediscovering time-honoured methods for great loaves, writes Dan Lepard.
Download the Bread directory pages (pdf, 2.2Mb)
A childhood spend around violently whiffy, but superior cheese taught Zoe Williams how to recognise the smell of success.
Download the Cheese directory pages (pdf, 2Mb)
Chocolate and ice cream
Cider has emerged the saviour of Britain's apple orchards. Victoria Moore rejoices.
Download the Drink directory pages (pdf, 2.2Mb)
A life without indulgent comfort foods is no life at all, says Jeremy Wayne.
Download the Chocolates and Ice Cream directory pages (pdf, 1.5Mb)


Coconuts are usually harvested from the tree while they are fresh and green. The best time to harvest it is between 5 and 7 months because it is the time when it contains large amounts of water. Those that have fallen to the ground are prone to damage from animals and insects. Coconut is known to be “the tree of life” or “kalpa vriksha” in Sanskrit, which means a “tree which gives all that are necessary for living.” Indeed, it has many uses – from food to medicine and even cosmetics.
Coconut water is the clear liquid taken from the young coconut. It has a refreshing and naturally sweet taste. Most people, especially those who live in tropical areas are aware of the health benefits of coconut water. It has become a favorite drink of those who are health conscious. Due to its nutritional value, it was later introduced in the market as a natural energy and sports drink.
Coconut water is also popular in folk medicine. In Jamaica, for example, people use it to treat diarrhea. At present, it is recommended in treating several forms of diseases.
The following are some of the most popular health benefits of coconut water:


“I’m encouraging all of you out there to grab a camera or a cell phone and send in a little video telling us what it is Canada means to you, because we’re putting together an amazing show called Canada In A Day.”
Celebrity chef Michael Bonacini is the co-founder of one of Canada’s leading fine dining restaurant companies, Oliver & Bonacini Restaurants, operating 15 unique and innovative restaurants in Ontario. He is also a judge on CTV’s culinary competition series MasterChef Canada.
Michael’s restaurants include Jump, Canoe, Auberge du Pommier, Biff’s Bistro, Oliver & Bonacini Café Grill, Luma, O&B Canteen, Bannock, and America Restaurant. Oliver & Bonacini Events manages a number of large scale event facilities, including Malaparte at TIFF Bell Lightbox, Arcadian at Hudson’s Bay Queen Street, and Windermere House on Lake Rosseau in Muskoka.