3D Printing Vegemite Electronics on Breadboard - Page 1
Forum section: electronics / general

author: VintageTekFan
author_rank: Regular Contributor
timestamp: December 09, 2018, 07:51:42 pm
content: This popped into my feed this morning...https://www.youtube.com/watch?v=TpCDg69hj1E&feature=youtu.be&fbclid=IwAR04N1kCxB-0gywzTpXPEgMVlQKKT44spP-6gNyKI2SA7fq6XnvALCS3hWcActual paper (thanks to beanflying for the link):https://ro.uow.edu.au/cgi/viewcontent.cgi?referer=https://www.google.com.au/&httpsredir=1&article=3849&context=aiimpapersI make NO judgement.

author: vtwin@cox.net
author_rank: Regular Contributor
timestamp: December 09, 2018, 09:50:12 pm
content: my wife (from brighton, england) eats marmite (uk equivalent). one of the most disgusting food products on the planet, second only to ground sea urchin and rice cakes.

author: coppice
author_rank: Super Contributor
timestamp: December 09, 2018, 10:03:04 pm
content: So, that's where the term breadboard comes from.

author: tggzzz
author_rank: Super Contributor
timestamp: December 09, 2018, 10:39:08 pm
content: Quote from: vtwin@cox.net on December 09, 2018, 09:50:12 pmWell, marmite is an adult tasteAlternatively, you have lead a sheltered life; consider durian, lutefisk, balut, Coors "beer"....

author: coppice
author_rank: Super Contributor
timestamp: December 09, 2018, 10:47:51 pm
content: Quote from: tggzzz on December 09, 2018, 10:39:08 pmDurian is so potent, one durian candy being chewed can make an entire bus unbearable. In many Asian hotels they ban durian in the rooms, as the central aircon will spread the stench until half the guests are complaining. Marmite is so much more personal.

author: beanflying
author_rank: Super Contributor
timestamp: December 10, 2018, 12:14:46 am
content: Well this is a random thread we started discussing Vegemite on the TEA thread several hours earlierThe actual paper for the video is here btwhttps://ro.uow.edu.au/cgi/viewcontent.cgi?referer=https://www.google.com.au/&httpsredir=1&article=3849&context=aiimpapers

author: VintageTekFan
author_rank: Regular Contributor
timestamp: December 10, 2018, 12:18:15 am
content: Thanks for the direct link, beanflying!Quote from: beanflying on December 10, 2018, 12:14:46 am

author: beanflying
author_rank: Super Contributor
timestamp: December 10, 2018, 12:24:01 am
content: And because I was going to have a slow day sipping on a coffee I am part way into printing this test jig2x2mm trench 100mm long with cutouts for 4 wire clips at the ends to reduce errors. Guess what it is getting filled with.....Test meters will be either 34401A or my Quadtech Milliohmeter or both.

author: Brumby
author_rank: Unknown
timestamp: December 10, 2018, 12:57:05 am
content: That HAS to be a "Must have" for any test bench!

author: VintageTekFan
author_rank: Regular Contributor
timestamp: December 10, 2018, 01:39:53 am
content: I'm now incredibly curious about this mysterious foreign delicacy.145g tube is now on it's way... damn you all.

author: Brumby
author_rank: Unknown
timestamp: December 10, 2018, 01:52:43 am
content: Just a word of warning - for your first taste of Vegemite, start off with a slice of bread or toast that has a reasonable coating of butter (or whatever your spread of choice is) and then apply a thin spread of Vegemite. It is a strong flavour so don't slap it on like you might do with peanut butter! (Don't use the example from the little girl at the end of the following video. She is an experienced user.)Once you have tried this, then you can better judge the strength to suit your palate.Here in Oz we get brought up on the stuff:Edit: Advanced and expert users are able to dig out a spoonful of neat Vegemite and lick it off the spoon - some choosing to suck on it like a Chupa Chup. If you want to have some fun with friends, offer them a spoonful and tell them this is how Aussies eat it. Watch their faces on their first taste - and have a video camera running if you can.If you do ... please share.

author: beanflying
author_rank: Super Contributor
timestamp: December 10, 2018, 02:17:19 am
content: In the name of Electrical Engineering and Aussie Pride all that and I don't have a white coat so it can't be 'for science'.I present a practical experiment to determine the restivity of an Australian Icon VEGEMITEUsing the test jig shown above and as per the zipped STL file included here. Agilent 34401a and Quadtech 1880 meters using four wire resistance measurements. While not perfectly smooth small voids in the product on non conformity in the jig are minimal compared to the cross sectional area of the product under test.Meters have been running for over an hour and temperature approximately 25C.Resistivity = R x Area / Length = R x 0.002x0.002 /0.1 = 4x 10E-5 x R in this case (ohm.M).Restivity of the PLA jig not measurable with either meter so isn't relevant.Agilent = 88k +- 1-2kQuadtech = 95k +- 2kGW121 = 330k - not used.EDITLocked the range and got it down to 210K on 2WSo Resistivity is in the order of 3.6.EDITseems I initially slipped a decimalI would encourage further testing and peer review of the method and product by all.So in conclusion we can draw absolutely NOTHING from this test other than we are Happy Little Vegemite's in OzReferences :https://en.wikipedia.org/wiki/Electrical_resistivity_and_conductivity

author: mnementh
author_rank: Super Contributor
timestamp: December 10, 2018, 03:58:58 am
content: So... you do have an electric furnace to dispose of the test subject safely, I hope?mnem"I say we lift off and nuke the site from orbit... it's the ONLY way to be sure!"

author: beanflying
author_rank: Super Contributor
timestamp: December 10, 2018, 04:18:44 am
content: I would have eaten it but the PLA isn't exactly food grade when 3D printedJust for completeness a fairly rough test (poor connections) 20V across a Red LED at 100 length was reading 1/2mA full span at about 50mm was reading about 0.9mA. Not specified in the 'scientific paper' above was voltage or current with their LED there traces looked a bit larger than my test jig.As a resistor is has some very large issues with temperature and doesn't like even being tested so very low current applications or slop it on like I do on my toast

author: NiHaoMike
author_rank: Super Contributor
timestamp: December 10, 2018, 04:51:05 am
content: 16 years ago, someone tested Vegemite as thermal compound:http://dansdata.com/goop.htm

author: mnementh
author_rank: Super Contributor
timestamp: December 10, 2018, 05:20:58 am
content: Yeah, been dere, dunnat... used peanut butter because... Vegemite.mnem

author: SeanB
author_rank: Super Contributor
timestamp: December 10, 2018, 07:56:21 pm
content: Tried Vegemite, but prefer Marmite, and have a liking for Bovril as well. Great on toast, on scrambled eggs, also good with bacon and especially on hard biscuits as flavour.Does not help that the factory that made the base ingredient, yeast concentrate, used to be 300m away from me, and you could always tell the way the wind was blowing as well. Factory sold the property and moved ( got a good enough offer for it) and it is now an Audi dealership.However I also like just plain brewers yeast, especially fresh from the drier drum, when it is nicely toasy and fully flavoured, and piping hot from the live steam used to dry the yeast liquor at the brewery. The stuff they sell in tiddly bags as baking yeast does not have that taste, but you can order it in bags as animal feed, used to give cattle and other farm animals a vitamin and mineral boost.

author: tggzzz
author_rank: Super Contributor
timestamp: December 10, 2018, 08:43:45 pm
content: Quote from: VintageTekFan on December 10, 2018, 01:39:53 amWhich one?With marmite, don't even put a complete layer on the carbohydrate of choice. Just have a few traces here and there, say 5% coverage. A little goes a long way.Vegemite, being diluted and sweetened, can be a little thicker.

author: ebastler
author_rank: Super Contributor
timestamp: December 10, 2018, 10:02:31 pm
content: I am reassured to see that the video author is wearing safety goggles in order to eat his Vegemite.

author: VintageTekFan
author_rank: Regular Contributor
timestamp: December 10, 2018, 10:16:09 pm
content: Quote from: tggzzz on December 10, 2018, 08:43:45 pmBeing 'scientifically' accurate - getting the Vegemite.

author: tsman
author_rank: Frequent Contributor
timestamp: December 10, 2018, 10:26:47 pm
content: Quote from: SeanB on December 10, 2018, 07:56:21 pmTry Marmite roast potatoes. A few friends who are Marmite haters have a jar in the cupboard just for this

author: cdev
author_rank: Super Contributor
timestamp: December 11, 2018, 12:51:23 am
content: Some people swear by mayonnaise as a useful thermal compound in a pinch.Quote from: NiHaoMike on December 10, 2018, 04:51:05 am

author: beanflying
author_rank: Super Contributor
timestamp: December 11, 2018, 12:54:13 am
content: One of my Grandfathers was from Lincolnshire lets just say some of his diet and culinary habits were interesting. I won't even start on the Offal its cooking methods and consumptionWorcestershire Sauce, Marmite & HP Sauce to name a few where they sometimes finished up wasOn Sugar I suspect what you are tasting is a more rich full taste as 1.8g Sugar per 100g (no one in their right mind could consume 100g) is 1/2 a tsp of sugar per jar and that difference would be nearly imperceptible.More Sciencey stuff Marmite wouldn't conduct as well btw due to it's lower salt.

author: tsman
author_rank: Frequent Contributor
timestamp: December 11, 2018, 02:31:36 am
content: Quote from: cdev on December 11, 2018, 12:51:23 amI've never tried it but zinc oxide based diaper rash cream is supposed to be okay for short term use.

author: tggzzz
author_rank: Super Contributor
timestamp: December 11, 2018, 09:25:20 am
content: Quote from: beanflying on December 11, 2018, 12:54:13 amTradition has it that every part of a pig is used, except the squeak.Starygazey pie and black pudding are famous, but muggety pie is less well known.From one of the best books "Food in England" by Dorothy Hartley "Muggety pie was popular in the West Country, particularly in Gloucestershire and Cornwall, “all jelly soft it was…it was the jelly gravy was the best part – some did put taters and a turnip and sech, but ‘twas best plain, and good cold,” told old farm-hand."QuoteWorcestershire sauce was famously (re)discovered by accident: "According to company tradition, when the recipe was first mixed there the resulting product was so strong that it was considered inedible and the barrel was abandoned in the basement. Looking to make space in the storage area a few years later, the chemists decided to try it again, and discovered that the long fermented sauce had mellowed and was now palatable."

author: ebastler
author_rank: Super Contributor
timestamp: December 11, 2018, 10:36:02 am
content: Quote from: beanflying on December 11, 2018, 12:54:13 amBut it's not such a big difference, 6g vs 8g or so. Nicely offset by the fact that the suggested serving size of Marmite is larger, resulting in a thicker conductive layer on your toast.

author: beanflying
author_rank: Super Contributor
timestamp: December 11, 2018, 10:56:05 am
content: Not sure if you have tried both but think of Vegemite as pickled Herring and Marmite as Swedish style Fermented HerringSmaller doses of Marmite are needed even with Potatoes

author: coppice
author_rank: Super Contributor
timestamp: December 11, 2018, 10:58:16 am
content: Quote from: ebastler on December 11, 2018, 10:36:02 amI think in the current context this would make vegemite the finer geometry, more advanced technology. However, any comparison where vegemite comes out ahead of marmite should be treated with extreme suspicion.

author: CJay
author_rank: Super Contributor
timestamp: December 11, 2018, 11:08:06 am
content: Quote from: tggzzz on December 10, 2018, 08:43:45 pmPfft, nice, malted wholemeal toast with pools of Marmite and butter, delicious.I have a jar of Vegemite in the cupboard at home next to the Marmite, it's nowhere near as nice as Marmite but that may be a regional palate thing, I shall persist.

author: ebastler
author_rank: Super Contributor
timestamp: December 11, 2018, 12:10:44 pm
content: Quote from: coppice on December 11, 2018, 10:58:16 amI'm looking forward to the first multilayer designs.Beyond four layers (on three slices of toast) things might get challenging though, especially for human consumption of the prototypes...

author: CJay
author_rank: Super Contributor
timestamp: December 11, 2018, 01:03:51 pm
content: Quote from: ebastler on December 11, 2018, 12:10:44 pmMatzah bread.Even comes with thru holes for multilayer boards.

author: mnementh
author_rank: Super Contributor
timestamp: December 13, 2018, 06:34:24 pm
content: I wonder if we can we can make capacitors with layers of sliced cheese...?mnem*Starts working on a spreadsheet to determine dielectric constant of American vs Swiss*

author: SeanB
author_rank: Super Contributor
timestamp: December 13, 2018, 07:26:41 pm
content: American cheese is NOT CHEESE, just a yellow cheese substitute.Marmite is great on Camembert, especially one that is well matured, basically it has to be as runny as the Marmite, then you add just a touch. Marmite is also a great cooking additive, makes for a magic in any savoury sauce, and a nice counterpoint to chilli.reminds me, must add Marmite to the shopping list, along with some more "Lord Of the Ring" chilli sauce, along with the garlic and ginger Peppadew that I love. Funny enough the garlic and ginger does go down great with plain cocoa, made with pure full fat cocoa powder and hot Jersey milk, as an aperitif on some biltong.

author: tggzzz
author_rank: Super Contributor
timestamp: December 13, 2018, 07:48:45 pm
content: Quote from: mnementh on December 13, 2018, 06:34:24 pmWith Americanrubbercheese you could make them variable, not by rotating but by squashing. The coefficient of restitution might not be good enough, though.

author: CJay
author_rank: Super Contributor
timestamp: December 14, 2018, 11:29:14 am
content: Quote from: tggzzz on December 13, 2018, 07:48:45 pmCheese flavoured foodstuff please...You could solve the plasticity issue with Kraft easy cheese, simply 'reinflate' the squashed plates.

author: beanflying
author_rank: Super Contributor
timestamp: December 14, 2018, 11:36:51 am
content: Not 'Cheese' in any real sense of the wordWe do have it here but it gets preceded by plastic fairly often.https://www.raandrade.com/truth-plastic-cheese/It may be off topic but good cheese is importantProper cheese and what sits in my shack for toastieshttp://www.merseyvalley.com.au/

author: tggzzz
author_rank: Super Contributor
timestamp: December 14, 2018, 02:41:48 pm
content: Quote from: beanflying on December 14, 2018, 11:36:51 amGood cheese is important, and we make the best selection of hard cheese in the world.Noneof it is covered by plastic. Canvas and mould only, with waxed paper for wedges cut from a truckle and bought home. And it should be crumbly, not bendy, not spreadable. (Exception: a Stilton).OTOH, there are some very good soft cheeses from the Alps. You know they are ripe and worth eating when they drain slowly between the tines of a fork.

author: CJay
author_rank: Super Contributor
timestamp: December 14, 2018, 03:24:16 pm
content: Quote from: tggzzz on December 14, 2018, 02:41:48 pmOof, you're discarding the excellent Cornish Bries?

author: tggzzz
author_rank: Super Contributor
timestamp: December 14, 2018, 04:21:12 pm
content: Quote from: CJay on December 14, 2018, 03:24:16 pmNever been a great fan of brie: too much like semi-solid cream. I prefer something which is mouldy, e.g. gorgonzola. Mind you, Cornwall does produce the best supermarket plastic-wrapped cheddar: Davidstowe. Talking of which, Asda currently has a 7kg £35 pigs leg of serrano ham which can be hung in cool-ish places for alongtime. The instructions include "if it goes mouldy, cut off the mould". I have some hanging up from last yearOne of the better ways to do brexit prepping; no I'm not going discuss brexit here.

author: coppice
author_rank: Super Contributor
timestamp: December 14, 2018, 06:41:45 pm
content: Quote from: CJay on December 14, 2018, 03:24:16 pmI think discarding is the appropriate course of action for Cornish Brie... and the Somerset ones. Its sad that people in Somerset can't make a decent Brie, when its the origin of the world's most popular cheese.

author: Brumby
author_rank: Unknown
timestamp: December 15, 2018, 06:24:10 am
content: Sorry - but you've been asking for this:

author: CJay
author_rank: Super Contributor
timestamp: December 15, 2018, 09:05:29 am
content: Quote from: coppice on December 14, 2018, 06:41:45 pmWow, I've had excellent Cornish Brie, better than ones brought back from the continent, what would you recommend then?

author: mnementh
author_rank: Super Contributor
timestamp: December 16, 2018, 04:00:35 am
content: Whuf... I had no idea what a muenster I was creating with that offhand comment!*Ducks soggy ol' boot thrown from bean's direction*That said... there IS such a thing as American Cheese that is actual cheese. I'm not talking about the long-chain polymer crap from Kraft called "American Pasteurized Process Cheese Food" that is clearly made in the process of injecting it into the heinous single "slice" packaging it all comes in. I'm talking a real cheese made from curd and compressed until it turns solid, and then sliced like any other fromage. Now it's true that it's not MUCH of a cheese... something halfway between a proper Colby and an extra mild Cheddar... but it IS real cheese.Like the "Wonder white bread" people who favor it, it has a very mild flavor, and certainly doesn't stress the taste buds too much. But considering that we have Mediterranean cheeses which can supposedly trace their original culturings through continuous generational cultivation back to the age of Caesar Augustus, what can you expect from a people whose entire nation is but a few dozen generations old?Maybe when we grow up, we'll have a taste for some of the more exotic breeds.mnem*Insert favorite 'Colonies' joke here*

author: beanflying
author_rank: Super Contributor
timestamp: December 16, 2018, 04:10:06 am
content: Even that sort of American Cheese doesn't stack up with Wensleydale (warning may not translate well to the USA)https://youtu.be/hHnEy_bhDDk

author: Brumby
author_rank: Unknown
timestamp: December 16, 2018, 04:11:26 am
content: I see. So the tea got tossed overboard, but the cheese never made it - and no cheesemakers cared for the trip. So the cheese wheel was reinvented.OK. Got it.

author: beanflying
author_rank: Super Contributor
timestamp: December 16, 2018, 04:14:24 am
content: But the Cheesemakers are blessedhttps://youtu.be/-xLUEMj6cwA

author: VintageTekFan
author_rank: Regular Contributor
timestamp: December 16, 2018, 06:51:29 pm
content: Vegemite came in Friday - got to try it on toast yesterday morning...You Aussies seem to be on to something...

author: mnementh
author_rank: Super Contributor
timestamp: December 16, 2018, 08:29:50 pm
content: Quote from: beanflying on December 16, 2018, 04:10:06 amAs I said... it's not much of a cheese.But we DO have crackers down... "Full-sodium" RITZ and Keebler Townhouse beat your skeevy Captain's Wafers all hollow and inside-out. Even our Nabisco Saltines are better.mnemAnd don't even get me started on what you wankers call biscuits...

author: Brumby
author_rank: Unknown
timestamp: December 17, 2018, 04:32:03 am
content: Quote from: VintageTekFan on December 16, 2018, 06:51:29 pmCouldn't agree more.

author: beanflying
author_rank: Super Contributor
timestamp: December 17, 2018, 04:56:15 am
content: Quote from: mnementh on December 16, 2018, 08:29:50 pmUs Australians have Ritz plus others from the US and the pommie ones (thin captains SUCK) but we tend to prefer the Arnotts Savoy, Jatz or the Salada (shame they are currently owned by you Yanks)These options would have potential for double sided production as they come with vero holes as standard. Conductivity of the Savoy due to salt may cause issues depending on the application.

author: mnementh
author_rank: Super Contributor
timestamp: December 17, 2018, 05:06:54 am
content: Quote from: beanflying on December 17, 2018, 04:56:15 amNabisco makes an "unsalted Saltine" for those who have to watch their sodium intake.This might actually be something useful to do with them, other than torment pigeons; they are NOT fit for human consumption.mnemMAXIM 23: "The company mess and friendly fire should be easier to tell apart."

author: beanflying
author_rank: Super Contributor
timestamp: December 17, 2018, 05:14:16 am
content: Quote from: mnementh on December 17, 2018, 05:06:54 amI think you could blame the very Early W&G and the highly disturbing cheese thief Shaun the Sheep for your confusion

author: SeanB
author_rank: Super Contributor
timestamp: December 17, 2018, 09:25:20 am
content: Well, got my fix, along with some bottled Peppadew halves, which went down well with a Marmite topping.also saw the Avocado oil in the Nathaniel collection, but did not buy any.Sadly neither the Marmite or the Peppadew survived long, though the Lord of The Ring will be around for a few days, as condiment for scrambled egg.As well, just a pic of a cat, he is available as well as quite adorable. Growing up well socialised, despite his mother being a feral cat who has sort of been adopted as a shop cay by Russell, now all he has to do is get her fixed, along with this guy.

author: JVR
author_rank: Regular Contributor
timestamp: December 17, 2018, 01:45:51 pm
content: Damn I miss Redro.

author: SeanB
author_rank: Super Contributor
timestamp: December 17, 2018, 01:57:40 pm
content: Quote from: JVR on December 17, 2018, 01:45:51 pmWedwo!

author: mnementh
author_rank: Super Contributor
timestamp: December 17, 2018, 04:57:17 pm
content: Is that some "aged" variant of loxx?Fuuu... you people will eatANYTHINGthat doesn't eat you first.mnem* Not yet ready for Prime Time *

author: rs20
author_rank: Super Contributor
timestamp: December 18, 2018, 12:51:33 am
content: Quote from: tggzzz on December 10, 2018, 08:43:45 pmUm. Perhaps it's different in the UK, but at least in Australia this is a straight-up lie.Vegemite ingredients: Yeast Extract, Salt, Mineral Salt (508), Malt Extract (From Barley), Natural Colour (150d)(Contains Preservative 220), Vegetable Extract, Niacin, Thiamine, Riboflavin, Folate.Marmite ingredients: Yeast,sugar, salt, mineral salt (potassium chloride), colour (caramel III), corn maltodextrin, mineral (iron), vitamins (niacin, thiamin, riboflavin, folate, B12), herbs, spices.Vegemite: 2.4% sugarsMarmite: 11.2% sugars

author: beanflying
author_rank: Super Contributor
timestamp: December 18, 2018, 01:06:04 am
content: Interesting. The sheet I pulled to compare the two came from Wikipedia (which of course is always correct)https://en.wikipedia.org/wiki/Marmiteshowed 0.6g of sugars in the Carbs, maybe they are hiding the Sugars under the Energy which is a chunk up on Vegemite/100g.Truth in Labeling of food products not being truthful impossible surely

author: Brumby
author_rank: Unknown
timestamp: December 18, 2018, 01:41:21 am
content: The first thing you should know about using Vegemite - especially for newcomers:

author: tsman
author_rank: Frequent Contributor
timestamp: December 18, 2018, 02:39:58 am
content: Thoroughly mix marmite with some butter and then spread that. Much easier to evenly spread it this way.

author: CJay
author_rank: Super Contributor
timestamp: December 18, 2018, 06:10:19 am
content: Quote from: mnementh on December 17, 2018, 04:57:17 pmIt's a dog eat dog world out there...

author: tggzzz
author_rank: Super Contributor
timestamp: December 18, 2018, 10:27:19 am
content: Quote from: rs20 on December 18, 2018, 12:51:33 amSorry, that's wrong.Fromhttps://www.marmite.co.uk/nutrition-information100g of marmite containsCarbohydrate 30gof which sugars 1.2gYour reference appears to be from some form of "health food" company. Did they simply insert an extra "1", i.e. 1.2% vs 11.2% in the marmite figure?In addition, marmite contains three times more salt, so you will spread much less of it on the bread/toast.So yes, vegemiteis"twice as" sweet as marmite - and if you take the amount used into consideration, could be 6 "times as" sweet.QED, I believe

author: rs20
author_rank: Super Contributor
timestamp: December 18, 2018, 12:49:40 pm
content: It's a UK vs Australia thing then. If you go to anAustralian supermarketand get "Marmite" off the shelf, it's Sanitarium-branded Marmite with 11.2% sugar (backed up by the supermarket too).

author: tggzzz
author_rank: Super Contributor
timestamp: December 18, 2018, 12:57:25 pm
content: Quote from: rs20 on December 18, 2018, 12:49:40 pmThat link also has "Our Mate", which has packaging similar to marmite here.Our Mate is 0.5% sugar, and ~11% salt - just like marmite here.At a guess I would think the "marmite" name was inadequately protected, allowing another company to purlion it.

author: tsman
author_rank: Frequent Contributor
timestamp: December 18, 2018, 04:56:40 pm
content: Quote from: tggzzz on December 18, 2018, 12:57:25 pmNah. Sanitarium bought the rights for the Marmite name in Australia + New Zealand from the original Marmite company decades ago. When the UK company wanted to sell the UK recipe there, they had to rename it to Our Mate hence the same percentages.

author: M4trix
author_rank: Frequent Contributor
timestamp: December 18, 2018, 05:29:21 pm
content: Speaking of Vegemite...

author: coppice
author_rank: Super Contributor
timestamp: December 18, 2018, 06:32:16 pm
content: Quote from: tsman on December 18, 2018, 04:56:40 pmSanitarium sounds like a really sick name for food brand. Do they offer a lot of nuts?

author: Brumby
author_rank: Unknown
timestamp: December 19, 2018, 01:20:37 am
content: "The Sanitarium Health and Wellbeing Company is the trading name of two sister food companies. Both are wholly owned by the Seventh-day Adventist Church. Founded in Melbourne, Victoria, in 1898, Sanitarium has factories in Australia and New Zealand, producing a large range of breakfast cereals and vegetarian products."... WikiThey also run a well renowned (and not small) private hospital in Sydney's northern suburbs - commonly known as "The San".