Be warned!! Once you’ve heard about the fish tacos from this charming restaurant on the North Yorkshire coastline, you won’t be able to rest until you’ve tried them…
What to expect at The Fish Cottage
In the idyllic seaside village of Sandsend, just north of Whitby, The Fish Cottage does seafood exactly as it should be – as fresh as an oceanic morning breeze and treated with the utmost care and skill.
The exterior evokes beach-hut vibes: pebbles between toes, sea views, and a takeaway hatch that seduces passers-by with promises of delicious delights from the deep and the intoxicating smell of malt vinegar. There’s ample alfresco seating, so pitch up under a parasol and watch the waves go by. Inside, it’s a modern, classy space with an appropriately nautical theme. It’s cool in both the relaxed and the trendy interpretations of the word… ‘Shack-chic’, if you will.
What’s to eat at The Fish Cottage?
Situated a mere 20 yards from Sandsend beach, with the breadth and depth of the sea’s bounty right on the doorstep, chefs at The Fish Cottage are accomplished at bringing the very best out of such splendid ingredients.
'Daily landed seasonal fish’ is offered at market price that varies depending on availability, (options for the day are indicated on a hand-written chit provided by the waiter), and are served with a choice of butter – garlic and parsley; lemon, caper and rosemary; chilli and coriander; or basil, parmesan and tomato – all of which sound fantastic.
The menu can be viewed here.
You’ll find familiar favourites – seafood chowder, moules mariniere, fish pie – and be safe in the knowledge that these will be classics at their finest. Be sure to check the daily specials board for something different or, if you’re a traditionalist, you’ll be pleased to know that The Fish Cottage does simple, proper fish and chips with the full works – tartare sauce, curry sauce, mushy peas or bread and butter.
And lovely though all of that sounds, were had other fish to fry…
What did we have at The Fish Cottage?
We first heard about The Fish Cottage in an article from The Yorkshireman entitled, “This Yorkshire Fish & Chip Shop Is Famed For Its Fish Tacos”. Well. That’s us sold, then.
The following weeks morphed into a hazy, recurrent cycle: wake, work, think about the fish tacos, sleep, dream about the fish tacos, repeat. It was becoming absurd. We really needed to try those fish tacos.
On our next day off, we headed to Sandsend, were soon greeted by very friendly staff and seated by the window, watching the East Row Beck loll towards the North Sea. The Fish Cottage has an impressive wine and beer menu but, at barely 11am on a cold, drizzly morning, a warming cup of tea was what we were in need of.
We perused the daily landed fish menu and were tempted by the prospect of rich, flaky mackerel or the subtle sweetness of monkfish. The specials, too, caught our eye – gin-cured salmon gravadlax or grilled halibut in zingy lemon butter. But we stuck to our guns. We knew what we had to do. We ordered our tacos.
Admittedly, we almost had a crisis of confidence as we watched the table next to us receive their plates. Food envy started to set in as our neighbours tucked into sea bream in garlic and parsley butter, spicy prawn linguini and crispy cod bites about which their recipient amazedly announced, “these are the best cod bites I’ve ever had!” What a review! Had we made a mistake?
We’d both ordered the same – a full taco rack with one of each of the available fillings, served with skin-on fries. Upon arrival of our meal, our apprehensions were put to rest – just look at those beauties! Inside each of the three soft flour tortillas was a joyous explosion of colour, texture and flavour. First, the signature fish taco – crispy, lightly battered fish pieces on a bed of punchy, crunchy red cabbage slaw, topped with lemon and chilli aioli, spring onion, chillis, coriander and zesty lime. A great start! Next, tempura king prawns with lemon and garlic aioli, slaw and fiery red chillis. These were plump, sweet and crispy and were packed with flavour. Finally, a veggie option – curried cauliflower florets with cumin and lime aioli, cauliflower mole and refreshing pico salsa. These were absolutely wonderful and had an authentic chip shop curry taste. Each taco a triumph, we were delighted with our choice.
Now, good luck with not thinking about fish tacos…
Where can I find The Fish Cottage?
The Fish Cottage is in the lovely seaside village of Sandsend, a perfect place for a peaceful walk on the beach. It’s only 3 miles from Whitby, about a 40-minute drive from Middlesbrough and just over an hour from York. There are parking spaces outside, which may require a parking pass (free from the restaurant) on busier days. A second branch has opened in Robin Hood’s Bay.
What’s on at The Fish Cottage?
The Fish Cottage has varying offers and events throughout the year. Currently, there’s a bottomless mussels ‘happy hour’ on weekdays, senior citizens lunch specials, taco Thursdays and fish Fridays. Keep an eye on their Instagram and Facebook pages to find out what’s going on.
The Fish Cottage, Sandsend: Summary
- Fantastic seafood
- Celebrates local ingredients
- Family-run, independent restaurant
- Takeaway available (collection)
- Extensive beer and wine list
- Outdoor seating
- Relaxed atmosphere
- Parking available
- Seaside location
Where can I find out more information make a reservation?
For the latest opening times, menus and updates, follow The Fish Cottage on Facebook, Instagram and their website. Terrace seating is first come, first served, but reservations are recommended for the restaurant, which can be made via the website.
Did you enjoy our review of The Fish Cottage in Sandsend? Have you tried the tacos? Let us know what you thought and follow our blog for more reviews from Whitby and North Yorkshire!


Jajarkot: Along with the construction of Jajarkot-Dolpa road, Mudkechula village municipality of Lower Dolpa has intensified the distribution of apple seedlings to farmers. More than 40,000 apple saplings have been distributed at the joint initiative of the village municipality and the state government, said village chairman Datta Bahadur Shahi.
The plant planted three years ago will now bear fruit within a year, said Chairman Shahi. Five thousand apple seedlings produced by the locals in their own nurseries have been distributed to the farmers this fiscal year. Become the apple of the village According to Chairman Shahi, the purpose is to make it.
The seedlings have been purchased at Rs. 70 and distributed to the farmers. Saplings have been distributed in wards 1, 2, 3, 4, 5, 6, 7 and 9 of the village municipality. Apple seedlings have been distributed based on demand. Road construction work is underway in two places in the village municipality. Local Sameer Shahi said that the possibility of apple trees starting to bear fruit has increased as soon as the road construction work is completed.
As soon as the road construction work started from Triveni and Jumla, the locals are happy that the apples they produce will get market. Similarly, distribution of one thousand seedlings is underway. Dolpa is considered to be a good district for apple production. Farmers were suffering due to lack of market for apples produced here. With the expansion of roads, the number of farmers planting apples has increased as dolpali apples are available in different parts of the country. Apple production is improving in Dolpa, where food production is low. rss


At long last, a Mexican restaurant that has been eyeing a location in Marana for months has finally opened its doors for business.
Guadalajara's has officially opened a new location in Marana, modeled after- and serving the same classic menu items as- its original locations in the city of Tucson. The new location for the Mexican-themed food joint is just off the intersection of I-10 and West Cortaro Road.
The new location is notably a little bit smaller than its counterparts in Tucson, but owner Seth Holzman has previously indicated he thinks the smaller size is perfect for the area. "That location there is smaller, but I think it's going to be sort of the right size," he told Tucson.com a few months ago. "We have been wanting to get out there into the northwest area and offer what we have as well as some new things."
Guadalajara's will be taking the place of Village Inn, which used to be a popular breakfast joint until it folded under the pressure of COVID-19. Among Guadalajara's features: a breakfast menu from 9:00am through noon on Monday through Saturday, with those hours being extended until 2:00pm on Sundays, an evening margarita fountain and a tequila and bourbon bar.


About My Bite
Unveiling the Culinary World, One Recipe at a Time
Welcome to My Bite! We're thrilled to have you here in our corner of the internet where the art of cooking takes center stage. Let us take you on a flavorful journey, where your inner chef is the star. Whether you're a seasoned pro or just starting to explore the world of cooking, My Bite is your kitchen companion, and we can't wait to share our passion for food with you.
A Taste of Who We Are
At My Bite, we are more than just a team; we're a family of culinary enthusiasts who share a common love for the kitchen. But let's dive a little deeper into the essence of My Bite:
Our Company: My Bite
My Bite is more than a blog; it's a culinary hub, a platform where everyone, from kitchen novices to seasoned chefs, can come together to explore, create, and savor. We are on a mission to make cooking accessible, fun, and intuitive for all.
What We Do
Our primary focus is to share recipes that not only tantalize your taste buds but also empower you with detailed nutrition information. We believe that food should not only be delicious but also nourishing. Therefore, each recipe you find on My Bite is crafted with care, and we provide you with the nutritional details you need to make informed choices.
The Heart of My Bite
Behind the scenes, there's a passionate team of culinary enthusiasts who are dedicated to bringing you the best of the culinary world. We're a diverse group, each with our own unique background and expertise, but we share a common love for food and a commitment to sharing our knowledge with you.
Our mission is simple yet profound: we aim to create a platform where anyone who wants to cook can do so in a fun and intuitive environment. Cooking should be a joyful experience, not a daunting task. My Bite is here to demystify the art of cooking, break down barriers, and empower you to create delicious dishes in your own kitchen.
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Get ready to embark on a culinary adventure with our diverse collection of recipes. From quick and easy weekday dinners to elaborate feasts for special occasions, we've got it all. Our recipes are thoughtfully curated to cater to a variety of tastes and dietary preferences.
Nutrition at Your Fingertips
We understand the importance of making informed choices about what you eat. That's why we provide detailed nutrition information for each recipe. Whether you're counting calories, tracking macros, or just curious about the nutritional value of your meal, we've got you covered.
Cooking is not just about following a recipe; it's about understanding the science and art behind it. Our articles delve into the world of culinary science, cooking techniques, and ingredient knowledge. You'll gain a deeper appreciation for the magic that happens in your kitchen.
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My Bite is more than a blog; it's a community of food lovers, home cooks, and aspiring chefs. We encourage you to be an active part of our community. Join us in discussions, share your culinary creations, and connect with fellow food enthusiasts.
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At My Bite, we believe that cooking is an adventure, a creative outlet, and a way to connect with the world through flavors. So, grab your apron, tie on your chef's hat, and let's embark on this delicious journey together. Whether you're here for the recipes, the nutrition information, or the culinary insights, you're always welcome at our table.
Thank you for choosing My Bite as your culinary companion. Together, let's savor every bite and make cooking an experience to remember.


10/10mm Straight Cut Chips
We bring you our delicious potato chips made with passion and heart. Only the very best potatoes have made it into this bag – chosen potato varieties grown in the fertile soils of Zambia that are full of natural flavour and meet quality standards.
Inspired by our African roots, we are a company who believes in creating opportunities bigger than ourselves. We celebrate what is local and are committed to bringing you quality, locally developed product to relish and enjoy.
Potatoes, Non-hydrogenated Vegetable Oil, Dextrose, Sodium Acid Pyrophosphate.
Keep frozen at -18oc or below.
Seal the bag and keep frozen at -18oc or below.
The following are guidelines for approximately 500g of frozen product. For larger quantities adjust cooking times accordingly. For best results cook directly from frozen. If thawed do not refreeze the product.


Friday 17 January 2014
In February, the States will be asked to approve two new Ordinances that will introduce requirements in Guernsey for the labelling and composition of food supplements, nutritional labelling of food and health claims made about food through labelling and advertising.
The original States Report in May 2011 resulted in the drafting of this legislation, which will bring Guernsey in line with EU jurisdictions and will ensure the continuation of inter community trade in food goods between Guernsey, the EU and other jurisdictions.
During the development of the Ordinances, HSSD consulted with key stakeholders and has taken account of the issues raised by local health professionals, local traders, manufacturers, importers and exporters.
The Ordinance about nutritional information and health claims is applied to pre-packaged foods only. This includes the composition of food, ingredients and nutritional information and will include terms used such as 'low fat, 'low salt', 'high energy' which make a health claim about the food. Such claims are intended to assist the consumer in making choices about the food they buy and therefore they must be true and accurate.
Advertising and labelling of food is a mechanism to provide information to the public to allow consumer choice and confidence that the product they have bought contains the ingredients they want.
Recent research indicates that 60% of adults are overweight or obese and so radical reforms to food law are required to reduce the levels of salt, fat and sugar in the diet, whilst maintaining consumer confidence and consumer choice. Therefore nutritional information on packaging is an important way of providing information to the consumer and this must be correct and not misleading for commercial advantage.
The Ordinance about food supplements will introduce measures about the labelling and advertising of foods containing food supplements e.g. vitamins and minerals that are eaten to supplement, enhance or enrich the diet. The new Ordinance is intended to ensure that any food within the definition of a 'food supplement' is properly labelled as such and that the label states the correct dose of the vitamin or mineral.
It should be noted that 'food supplements' are not 'medicinal products', which are prescribed to remedy or treat medical conditions or ill health and such products fall within the terms of the Medicines (Human and Veterinary)(Bailiwick of Guernsey) Law 2008).
If the States approves the legislation, the new provisions will come into force on 1 April 2014 for imports and exports. The provisions for local manufacturers selling locally will come into force two years later on 1 April 2016.
It is anticipated that there will be little impact on local traders as the majority of packaged products sold in Guernsey are imported from EU jurisdictions where the legislation has been in force for some time. Local manufacturers who export to the EU are already in compliance with the requirements of the jurisdictions they export to.
HSSD will be focusing on traders that are involved in internet sales where their products are procured from and packaged in third jurisdictions and marketed via Guernsey based businesses either locally, in Jersey or in the EU.
As the legislation is complex, HSSD will be providing written guidance for local traders prior to implementation.
Similar legislation will be implemented in Alderney and Sark and also in parallel with the States of Jersey.


Rockwell’s Bakery, Cafe & Bar
Rockwell’s is temporarily closed.
We began as a bakery in 1987, as home to the Original and Famous Chocolate Curl & Fudge Fantasy Cakes, and then, successfully expanded to creating a full line of Rockwell’s Signature Cakes, wedding cakes and custom designed creative cakes. But, we’re more than just a pretty cake!
Rockwell’s Cafe & Bar is also known for its comfort food, cocktails and good times. The San Clemente location features a walk-up bakery counter, full bar and full-service breakfast, lunch and dinner with indoor and outdoor seating.
Daily Happy Hour
Sunday – Thursday, 2 pm – 6 pm
Beer, Wine and Cocktail Specials
Select Wines by the Glass, $5
All Orange County Draft Beer, $5
Select Bottled Beer, $3
House Specialty Cocktails, $10
Happy Hour Food Specials
Crispy Pickles, $4
Spicy Cauliflower, $5
Mozzarella Sticks, $4
1/2 Dozen Wings, $5
BBQ Pork or Cha Cha Sliders, $7
Tuesdays, 2 pm – 9 pm
The Vacation Drink, $10
Spiced Rum, Banana-Almond Liqueur, Mai Tai Mix
BBQ Pork Sliders, $7


Meaning “tide” in Italian, Marea redefines the seascape of high-end Italian cuisine. Chef Michael White and his culinary team invite you to savor their fresh interpretation of coastal seafood.
Marea’s menu reads like a map of the sea. Guests can experience a variety of dishes with selections devoted to crudo, oysters, antipasti and Chef White’s award-winning hand-made pastas. The menu also includes composed fish dishes, whole fish preparations and a selection of meat and side dishes to round out the extensive offerings. The kitchen is helmed daily by Chef di Cucina Molly Nickerson. The wine list, managed by Beverage Director Francesco Grosso, features a significant selection of wines that pair perfectly with the bounty of the sea. With over 750 selections, half of the wine list is dedicated to European whites, which complement the fresh fish and seafood.
The elements that Chef White became known for – superb cuisine, seamless service, and award-winning wine programs, all in a comfortable and relaxed atmosphere, rendezvous together as the tide rolls in on Central Park South. Marea is the recipient of two Michelin stars, the 2010 James Beard Award for Best New Restaurant, three stars from The New York Times, was named Best New Restaurant by Bon Appetit, Esquire, and GQ Magazines and was also named NYC’s Best Italian Restaurant by Zagat.


Fish Dinner Order form
Below is an online order form.
1. Please choose your dinner options and the quantity
2. Choose French Fries or Baked Potato OR
replace them with Macaroni & Cheese for an extra $1.50
3. Fill in your name, contact number, email, and select an approximate time to pick the food up.
4. One of our volunteers will call/text you at least 15 minutes before your food will be ready.
Please watch for unusual numbers as we are using several different phones to confirm orders.
We will give you a total and confirm a pickup time when we call/text you.
This is completely new to us this year so please be flexible if things don't go as planned. Thank you!


Editor’s Note: Green and Gold is Junior Tennis Champions Center’s school newspaper. The monthly publication is managed by Mackenzie Clark, a student-athlete in JTCC’s full-time school. The following is an excerpt written by her older brother, Harrison Clark:
Let’s talk about gluten. In the past few years eating gluten-free has gone from a Celiac victim’s requirement, to a headline fad for health nuts all over the country. But no one seems to know what it is, where it comes from, and how it affects our bodies. First things first: gluten is a protein found in wheat and many related grains. Baker’s like gluten because it’s what makes bread fluffy and gives it rise. While gluten itself offers us little in the way of nutritional value, it’s often found in foods that contain necessary vitamins and minerals.
Physiologically, humans cannot fully digest gluten proteins. In fact, too much gluten in our system can be harmful to the health of our intestines (where we absorb all of our nutrients!). In Latin, the word “gluten” literally means glue. Think back to kindergarten when you made your own glue. All you did was combine flour and water and you got a sticky paste. This is gluten in action. The gluten proteins tangle together to make an elastic mush that does not dissolve in water. Now think of eating that elastic mush. Not only is it gross, but potentially harmful.
Now, I am not a proponent of gluten-free diets for all. In fact, gluten is in many healthy foods like whole grains and oats. So, as with everything, consume in moderation and follow a few guidelines:
1. If you think you may be gluten sensitive (you are having abnormal bodily reactions when you eat grains), consult a medical doctor, they will be able to tell you definitively after a simple genetic test; common symptoms include fatigue, sluggishness, constipation, diarrhea, cramps, and dehydration.
2. Cut down on eating a lot of bread; while it’s a good source of fiber and basic minerals, it’s the major source of gluten, and most commercial breads contain a high amount of sugar anyway.
3. if you can find “non-GMO” wheat flour products, great! if not, look for some gluten free alternatives using brown rice flour, quinoa, steel-cut oats, flax seed, etc; as the country is becoming more aware of gluten, more and more alternatives are showing up on grocery store shelves; yes, some downright taste like cardboard, but others are actually good; try a few different kinds, find one you like!


The UK’s culinary scene is no longer a laughingstock. Sure, the good old fish and chips still hold a special place in our hearts (and stomachs), but a wave of innovative chefs is rewriting the narrative. We’re talking about restaurants that push boundaries, celebrate global flavors, and create dining experiences that are as much about fun as they are about food. Ditch the shepherd’s pie for a night, and get ready for a delicious adventure with these unique UK restaurants found from CJ Digital.
1. Shrub: Plant-based flair (Chester)
For an entirely different kind of indulgence, head to Shrub in the heart of Chester. This plant-based eatery isn’t just about virtuous salads. Shrub offers a vibrant global menu featuring everything from flavor-packed curries and innovative “small plates” to decadent vegan desserts. They also boast a stellar cocktail list and a covered terrace overlooking the city center, perfect for soaking up the atmosphere. Whether you’re a committed vegan or simply looking for a delicious and innovative meat-free meal, Shrub is a must-try.
2. The Underdog: Black Axe Mangal (London)
Forget pretentious tasting menus and stuffy service. Black Axe Mangal in Dalston is all about uninhibited fun and seriously good Turkish barbecue. Picture this: flickering flames illuminate a bustling open kitchen, where hunks of meat sizzle over charcoal. The air thrums with lively chatter and the intoxicating aroma of smoky spices. Their signature dish? Iskender – succulent strips of doner kebab bathed in tomato sauce, dolloped with creamy yogurt, and finished with a shower of fiery Aleppo pepper. Be warned, portions are legendary – perfect for sharing with a group of mates (and a healthy dose of post-meal revelry).
3. The Alchemist: The Wilderness (Manchester)
Calling The Wilderness a restaurant is like calling a chameleon just another lizard. It’s a multi-sensory playground disguised as a fantastical woodland escape. Think whimsical treehouse interiors, twinkling fairy lights, and cocktails served in everything from vintage teacups to bubbling cauldrons. But the theatrics don’t overshadow the food. Their ever-evolving menu boasts modern British fare with an adventurous twist. Don’t miss the “rabbit hole” – a playful take on a classic pot pie, where a flaky pastry dome hides a medley of braised rabbit, earthy mushrooms, and a rich gravy.
4. Aroma Buffet: All You Can Eat (Shepherd’s Bush)
While this list has focused on fine dining experiences and unique concepts, there’s always a place for a good old-fashioned buffet. If you’re in Shepherd’s Bush with a hearty appetite and a desire for variety, look no further than Aroma Buffet. This all-you-can-eat restaurant offers a feast for the senses, boasting over 85 dishes for dinner, including sushi, teppanyaki, and classic Chinese stir-fries. It’s a perfect option for a casual get-together or a satisfying solo refuel after a day of exploring London. Be sure to come hungry – with a constantly changing selection and an emphasis on fresh ingredients, Aroma Buffet is a delicious and affordable way to try a bit of everything.
5. The History Buff: Pizarro (London & Manchester)
Step into Pizarro, and you’re transported straight to the heart of Peru. Exposed brick walls adorned with vibrant murals depicting Inca mythology set the scene for a culinary journey through the diverse flavors of this South American nation. Chef Pizarro, a native Peruvian, champions authentic recipes with a touch of modern flair. Sink your teeth into their signature dish, aji de gallina – a creamy, paprika-infused chicken stew with fluffy white rice and a hard-boiled egg. Wash it down with a Pisco Sour, the national cocktail of Peru, for a truly immersive experience.
6. The Thrill-Seeker: Dinner by Heston Blumenthal (London)
Dinner by Heston Blumenthal isn’t just a meal; it’s an exploration of historical gastronomy. This Michelin-starred playground for the adventurous palate takes diners on a whimsical journey through British culinary history. Be prepared for the unexpected. You might find yourself savoring a recreated Tudor meat fruit (a savory pastry filled with meat), or a slice of “mock turtle soup” reimagined with modern techniques (thankfully, without the actual turtle). It’s a pricey affair, but for those seeking a truly unique and mind-bending dining experience, Dinner is a must-try.
7. The Bohemian: The Barbican (Plymouth)
Tucked away in the heart of Plymouth, The Barbican isn’t just a restaurant; it’s a social hub for the city’s creative scene. The exposed brick walls and mismatched furniture create a relaxed, bohemian vibe, perfect for a meal with friends or a casual date night. Their seasonal menu celebrates fresh, locally sourced ingredients with a global twist. The star of the show? Their ever-changing selection of wood-fired pizzas. Think toppings like roasted figs with gorgonzola and caramelized onions or spiced lamb with yogurt and mint. The Barbican also boasts an impressive wine list, ensuring there’s a perfect pairing for every culinary creation.
8. The Sustainable Warrior: Silo (Brighton)
Silo isn’t just a restaurant; it’s a zero-waste manifesto. Every element of this Brighton gem, from the reclaimed furniture to the seasonal menus, reflects a deep commitment to sustainability. Chef Douglas McMaster is a champion of nose-to-tail dining, utilising every part of the animal to create delicious and innovative dishes. The menu changes daily based on the freshest seasonal produce available, so expect an ever-evolving culinary adventure. Don’t be afraid to ask the passionate staff for recommendations – they’ll guide you through their ever-changing world of flavors.
9. The Globetrotter: Dishoom (Multiple Locations)
Dishoom isn’t just an Indian restaurant; it’s a vibrant celebration of Bombay’s iconic Irani cafes. The decor transports you to bustling Mumbai streets, with vintage posters, tiled floors, and a soundtrack of Bollywood classics. Their menu focuses on Bombay’s street food culture, offering a mouthwatering array of small plates and flavour bombs. Dive into their iconic “Ruby Murray”: melt-in-your-mouth lamb samosas served with a tangy chilli jam. Don’t miss the “Bacon Naan Roll” – a playful twist on the classic, featuring crispy bacon and creamy scrambled eggs tucked into a warm, fluffy naan. Wash it all down with a creamy chai or a refreshing glass of lassi for a truly transportive experience.
10. The Carnivore’s Paradise: Blacklock (London)
Blacklock isn’t just a steakhouse; it’s a carnivore’s dream come true. This atmospheric restaurant, housed in a historic former jail, specializes in whole roasted meats cooked over a giant open fire pit. The menu boasts a selection of cuts for every preference, from melt-in-your-mouth ribeyes to the more adventurous bone marrow. But the star of the show is undoubtedly the “Tomahawk” – a gloriously oversized rib-eye steak perfect for sharing (or attempting to conquer solo, no judgment here!). Sides are simple yet perfectly executed – think roasted bone marrow dripping with garlic butter or creamed spinach with a hint of nutmeg. Blacklock isn’t for the faint of heart (or stomach), but for true meat lovers, it’s a pilgrimage worth taking.
11. The Sweet Tooth’s Haven: EL&N Cafe (Multiple Locations)
EL&N isn’t just a cafe; it’s a haven for all things sweet and Instagrammable. This glamorous chain boasts locations across the UK, each a haven of pastel interiors, floral arrangements, and glistening chandeliers. Their menu is a sugar lover’s dream, featuring an array of decadent cakes, pastries, and flower-adorned milkshakes. Don’t miss their signature “Rose Latte” – a creamy latte topped with a fluffy cloud of rose-infused whipped cream and a delicate edible rose. It might be more photogenic than functional, but for those seeking a sugary escape with a side of visual indulgence, EL&N is the perfect pitstop.
12. The Hidden Gem: The Ninth (Birmingham)
The Ninth isn’t just a restaurant; it’s a hidden gem tucked away in Birmingham’s Jewellery Quarter. Housed in a former Victorian bank, the restaurant exudes a sense of understated luxury with its plush velvet booths and exposed brick walls. Chef Glynn Purnell, a Michelin-starred veteran, creates modern British cuisine with an emphasis on fresh, seasonal ingredients. Their tasting menus are a true culinary journey, showcasing unexpected flavor combinations and meticulous presentation. While it’s a splurge, The Ninth offers an unforgettable dining experience for those who appreciate culinary artistry.
So ditch the expectations of bland pub fare and venture into the exciting world of these unique UK restaurants. Whether you’re a thrill-seeker craving historical gastronomy or a sustainability warrior looking for zero-waste dining, there’s an unexpected culinary adventure waiting for you.


VANCOUVER, BC, Nov. 17, 2021 /PRNewswire/ — Natreve, the mission-driven and ocean-forward premium wellness company dedicated to providing the most innovative, highest-quality products, has partnered with Perfect Day to create the first animal-free whey protein powder – MOOLESS. Offering the taste, texture and nutrition benefits of whey protein, MOOLESS is a protein powder for those looking to elevate their wellness journey while meeting their environmental and health ideals.
Made with Perfect Day’s animal-free whey protein, which is molecularly identical to conventional whey, MOOLESS delivers all of the nutritional benefits with a lower environmental footprint (made with protein that generates up to 97% fewer greenhouse gas emissions than conventional production methods). Perfect Day and Natreve came together through deeply shared values to create change through business by putting sustainability at the forefront. Their collaboration allows them to drive towards their shared goal of creating a kinder, greener tomorrow.
"Natreve is on a mission to provide wellness to everyone, inside and out. As the world’s first plastic and carbon neutral wellness company, we’re on a journey to become the most sustainable wellness brand on the globe. Our partnership with Perfect Day and the launch of MOOLESS allows us to provide even more options for consumers to invest in their health, while protecting the health of our planet," said Roland Radu, CEO of Natreve.
"We’re thrilled to partner with Natreve to marry their best-in-class wellness products with the nutritional and functional superiority of our protein. This new product line will appeal to their traditional whey protein and plant-based protein consumers alike and above all to anyone conscious about their health and the health of our planet," said Ryan Pandya, co-founder and CEO of Perfect Day, Inc.
Each serving of MOOLESS contains 20 grams of protein and a full-spectrum digestive enzyme to support performance and daily wellness. It is perfect for those who care about climate change and creating a better tomorrow while simultaneously looking to fuel their daily lives. MOOLESS will be available in four delicious flavors: Vanilla Bean Cupcake, Chocolate Fudge Brownie, Cookies and Cream, and Strawberry Shortcake. MOOLESS is set to launch with a major US national retailer in early 2022 as well as online at www.natreve.com.
About Perfect Day, Inc.
Founded in 2014 by bioengineers Ryan Pandya and Perumal Gandhi, Perfect Day is on a mission to create a kinder, greener tomorrow through the thoughtful use of biology. Leveraging expertise across biological engineering, food innovation, and consumer products, Perfect Day is helping companies big and small develop, scale, and commercialize next-generation products that satisfy consumers’ demands and champion a path toward a sustainable future.
The company’s flagship product, the world’s first precision fermentation protein, debuted in 2020. Instead of relying on cows, Perfect Day utilizes microflora to create proprietary animal-free protein. Perfect Day’s protein can be used across a range of products to deliver the same taste and texture without compromise. An ISO compliant, third-party reviewed life cycle assessment (LCA) found that Perfect Day’s whey protein reduces blue water consumption by up to 99%, greenhouse gas emissions by up to 97%, and non-renewable energy use by up to 60%, compared to conventional production methods. To learn more, visit perfectday.com or follow along on Facebook, Twitter, Instagram, and LinkedIn.
Launched in 2019, Natreve is a mission-driven and ocean-forward premium wellness company dedicated to providing the most innovative, highest quality products, to help you Eat Right and Do Good. Natreve is proud to be the world’s first plastic and carbon neutral wellness company, with a vision to become the world’s most sustainable wellness brand. Protein powders include Whey, Vegan, and Keto options available in unique and decadent flavors such as French Vanilla Wafer Sundae, Fudge Brownie, and more. The Wellness Series offers science-backed drink mixes including Stress Less, Immune Strength, and Sleep Peaceful. To learn more, visit www.natreve.com, or follow along on LinkedIn, Facebook, or Instagram.


Please use this identifier to cite or link to this item:
|Title:||The effect of service recovery on customer loyalty: the role of perceived food safety|
FRASCATI::Social sciences::Economics and Business::Business and Management
|Source:||International Journal of Quality and Service Sciences|
|Abstract:||Purpose – This study aims to focus on the food industry and empirically examine the mediating role of consumers’ perceived food safety on the relationship between a company’s service recovery and customer loyalty. In addition, consumers’ demographic characteristics and their influences on the relationship between perceived food safety and customer loyalty are determined. Design/methodology/approach – A survey was carried out through a structured questionnaire which was administered to the public. Using a small intercept interview, a random sample of 836 usable questionnaires was collected in Greece. Exploratory and confirmatory factor analyses were applied to validate the proposed constructs. The causal relationships among constructs were examined using structural equation modeling. Findings – According to the findings, consumers’ perceived food safety partially mediates the effect of a company’s service recovery on customer loyalty. The socio-demographic profile of consumers (gender, marital and parenthood status) also significantly influences the underlying factors of product and the loyalty attributes. Practical implications – This study enriches the existing literature of food safety by examining the distinct role that consumers’ perceptions play in forming loyalty, highlighting the importance of companies’ recovery efforts. The results obtained from this analysis offer a better understanding of consumer behavior toward food safety – encouraging and supporting food companies to successfully design their marketing strategies. Food safety issues also have become increasingly important in international trade, which makes it essential to understand consumer perceptions and behavior toward food safety. Originality/value – This study fills the identified literature gap and contributes to the literature, as no previous study has examined the proposed relationships in the food sector, taking into consideration food safety issues.|
|Appears in Collections:||Department of Business Administration |
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Neelamalai Organics is a single estate, high mountain (2,000m/6,800ft) tea farm located in the Nilgiri Mountains. The high elevation, abundant monsoon rains and the rich soil of our location are ideal for growing tea. Nilgiri tea is known for being smooth and aromatic. Our farm is 100% organic and we practice sustainable agricultural methods. At the farm tea leaves are harvested by hand, immediately withered and then processed in small batches to ensure maximum freshness and highest quality.
We proudce Orthodox Leaf Grade Black Tea, Green Tea, White Tea from our own mini factory located within the farm.
Our teas are Organic India certified.


Spectra, the providers of Venue Management and Food Services & Hospitality to the Owensboro Convention Center is excited to share a tasty new food item on the menu at the Artisan Café by Kentucky Legend® beginning on Monday, May 20!
In March, Spectra’s General Manager, Laura Alexander again participated in Highland Elementary School’s Leaders in the Workplace Day where students were asked to come up with ideas for the new item for the next year.
Those ideas were later discussed by the Spectra Food and Beverage team, and it was unanimously agreed that one student’s idea had the most delicious potential. The team crafted the idea, inspired by 5th Grade Highland Elementary School student, Addison Spurrier, into Addison’s BBQ Crunch Wrap. It will feature Kentucky Legend® ham, Cheddar cheese, pickles, BBQ sauce, and BBQ potato chips in a honey wheat wrap.
“Whenever I found out I won, I was super excited. I did not know what to say,” said Addison Spurrier, a 5th Grade Student at Highland Elementary. “I thought back to when we were given the challenge to come up with the new menu item, I thought about if anyone would like it. Also it was unique and original. Overall, I am super excited that my item will be on the menu for everyone to try and enjoy.”
“This is the second year we have partnered with Kentucky Legend® and Highland Elementary with great success,” stated General Manager, Laura Alexander. “ Last year we featured Alex’s B.L.T. Taco on the menu for a year, created in part by Highland Elementary School student, Alex Wilcox, and the Addison’s BBQ Crunch Wrap will replace that item on the menu for the next year.”
“We were so excited to attend Highland Elementary School’s talent show and surprise Addison with the news that she won. We know the recipe will be a hit at the Artisan Café!” said Brooklyn Maple, Brand Director with Kentucky Legend. “We love the creativity that comes from young minds, and we’re grateful for Spectra for facilitating this project.”
The Artisan Café by Kentucky Legend® is located on the first floor of the Owensboro Convention Center and is open Monday – Friday from 10am – 3pm and during special events.


Chestnut Sets New GoldenPalace.net Grilled Cheese Record: 47 in 10 Mins
Joey Chestnut continued his amazing rise in the eating world, downing 47 grilled cheese sandwiches in 10 minutes to win the GoldenPalace.net World Grilled Cheese-Eating Contest, setting a new world record in the process.
Second place was shared by Sonya Thomas and Patrick Bertoletti, who tied by eating 37 grilled cheese sandwiches apiece. In fourth place was Rich LeFevre.
The event took place at the Thomas & Mack Center in Las Vegas as part of the Arena Football League's Arena Bowl XX weekend.
Mike Justice won the amateur contest, but fell far short of the 37 grilled cheese sandwiches needed to win the $100,000 bounty for breaking the world record.
The previous world record of 36.5 sandwiches was held by Tim Janus, who did not compete in the open eating contest. Eater X squared off against AFL star Gear Gudmundson, who plays offensive line and defensive line for the New York Dragons, in front of the Arena Bowl Skills Challenge audience. Janus, who appeared to coast through the five-minute contest, downed 18 grilled cheese sandwiches.


Meal preparation services, also known as meal kit distribution solutions, are a practical method to conserve energy and time at the dinner table. These companies deliver pre-portioned components that you merely set up into scrumptious meals. They are a fantastic alternative for busy individuals that do not have the moment or power to shop, chef, and also prep meals every evening. Some even give recipes as well as recipe cards to improve the procedure. These business supply a variety of healthy choices for every person, from vegetarians as well as vegans to those with special nutritional demands, such as gluten complimentary or reduced FODMAP. Numerous are likewise made with organic or neighborhood active ingredients, so you can be assured that your dishes are good for you. Several of the most effective dish kits and prep services are additionally cost effective. The expense of a dish prep service depends on the variety of dishes you desire and also exactly how often you require them. A lot of dish set services will certainly charge regarding $10-12 per offering, yet this can be more affordable than dining in a restaurant or at a dining establishment. If you’re brand-new to cooking, dish kits are a terrific choice. These meals are a convenient means to try new dishes as well as stay clear of the inconvenience of acquiring fresh active ingredients. They’re additionally a good way to build your cooking abilities. Many meal packages have a selection of fresh, high-quality active ingredients that you can consume at any time of day. Some are even low-calorie or low-carb. These sets are additionally a practical means to stick to a diet regimen, whether you’re preventing specific foods or trying to cut down on sugar. Dish packages are generally delivered to your door once a week, so you can intend your meals in advance and remain on track with your nutritional objectives. They’re likewise a great option for individuals that have allergic reactions or various other dietary restrictions that make it difficult to locate food they can endure. Some meal prep services also enable you to exchange out components to create meals that are particularly suited for your diet. One more method to enjoy fresh and also well balanced meal preparation is by signing up for a distribution solution like Fresh, Martha & Marley Spoon or Sun Basket. These services will certainly send you loads of healthy and balanced as well as yummy meals every week. The largest benefit of these meal preparation solutions is that they’re normally healthier than takeout or dining establishment meals. They commonly have reduced sodium, no saturated fats and also are high in nutrients. Some meal preparation companies even have a dedicated team of nutritional experts to aid you choose the best dishes for your diet plan. These are a fantastic alternative for individuals with clinical problems, such as diabetic issues, hypertension or heart disease, that can affect their ability to preserve a healthy and balanced diet. One of the very best aspects of these solutions is that they normally feature a big variety of recipes as well as part dimensions. They’re additionally an excellent option for those who have active schedules or are attempting to eat a healthy and balanced diet without investing way too much time in the cooking area.


In protest to the fact that Autumn is drawing near, this week I’m sharing my favorite summer recipe. It’s a simple, few ingredient salad that’s perfect for cookouts, labor-day parties, or really any occasion. Not to mention, it’s vegan/vegetarian friendly, and involves zero cooking! It’s also fairly filling on it’s own (due to the beans) so I personally love throwing some in a jar to pack for a healthy lunch on-the-go!
The other thing I love about this salad (other than the taste!) is how versatile you can be with the ingredients. The recipe down below is a variation of a salad that somebody else had brought to a family gathering- I loved it, but wanted to tweak it to fit my own preferences!
Along with the chickpeas, kidney beans, and cannellini beans, I choose to add diced pepper, cucumber, and onion simply because I think they all pair well together in terms of flavor. The original version contained corn, which I swapped for the cucumber- and sometimes I’ll switch up the color of the bell pepper just for fun too! The only veggie I wouldn’t recommend, are tomatoes- it might tweak the flavor profile a bit too much. Aside from that, it’s really customizable. Feel free to add whatever you like, and omit whatever you don’t!
- – 1 15 oz can of chickpeas
- – 1 15 oz can of kidney beans
- – 1 15 oz can of cannellini beans
- – 1 small red onion
- – 1/2 of a cucumber (de-seeded)
- – 1 bell pepper
- – 1 clove of garlic
- – 1/2 cup of fresh parsley
- – 1/4 cup olive oil
- – 1/2 cup red wine vinegar
- – 1/2 tbsp sugar (to balance the acidity of the vinegar)
- Open, and drain all three cans of beans. Rinse under cold water to avoid excess sodium intake*.
- Wash and dice the onion, pepper, cucumber, garlic, and parsley.
- Combine the beans and vegetables in a large bowl, and stir in the olive oil and vinegar.
- Add the sugar, and mix until ingredients are well combined.
- Chill, and serve! The salad should stay good in the fridge for about a week. I do not recommend freezing.
*If you prefer cooking your own raw beans to use, that works perfectly fine! I sometimes opt for that method to avoid excess sodium and preservatives, but using canned beans does cut down on the prep time considerably!


Long demonized, dietary fats have made a break from the past, and I couldn’t be happier about it. Even so, the concept of good fats is an oxymoron for some folks. It’s just stuck in their heads that all fat is bad. But we’re a long way away from the old food pyramid that dumped all fat and oils into the tip with a warning to “use sparingly.” Now liquid oils and other good fats like nuts have earned a coveted spot on USDA’s MyPlate. For most adults, we should aim for 5-7 teaspoons of oils each day (which includes nuts, olives and avocados).
The topic of good fats was the focus of my latest blog for WebMD’s Real Life Nutrition. In the post, I talked about a new Purdue study that should make you think twice about buying a fat-free salad dressing. Researchers at Purdue found that a fat-free or low-fat salad dressing reduced the absorption of fat-soluble carotenoids – beneficial compounds in the salad such as lutein, lycopene, beta-carotene and zeaxanthin. So by buying some type of bottled fat-free dressing instead of mixing up your own vinaigrette with a luscious-tasting extra-virgin olive oil, you’re not only missing out on the benefits of the oil, you’re getting less out of the salad you just tossed. Plus, just think how much better it’s all going to taste with your own dressing.
The study’s lead author Mario Ferruzzi advised:
If you want to utilize more from your fruits and vegetables, you have to pair them correctly with fat-based dressings. If you have a salad with a fat-free dressing, there is a reduction in calories, but you lose some of the benefits of the vegetables.
This is just another reason why it’s best not to assume that fat-free or low-fat is always better. Sometimes you’re not even saving calories, as this comparison chart illustrates, and the “low-fat” health halo could coax you into eating twice as much, as three recent studies from Cornell University have shown. You also need to look at the ingredients that were used in a product to replace the fat (maybe extra sugar or refined carbs, perhaps more additives). Even messages about eating a low-fat diet can backfire, as this overview from Harvard asserts:
One problem with a generic lower fat diet is that it prompts people to stop eating fats that are good for the heart along with those that are bad for it.
So that’s the big issue. We need to get over our fear of fat so we won’t miss out on the multiple benefits of “good fats.” And we need to get past the idea that low-fat is always better. Here are some suggestions from Cornell University’s Food and Brand Lab on how to avoid the low-fat trap:
- Pay attention to the calorie count of foods, particularly low–fat foods. When researchers went to a grocery store and looked at the fat and calorie content of various packaged foods, they found that although the low–fat versions of these foods have 59% less fat than the regular versions, the drop in calorie content is only 15%, which is not large enough to justify our increased consumption.
- Understand what claims like “low–fat” and “reduced fat” really mean, and be sure you’re looking at serving sizes on the label.
- Consider buying regular or full–fat versions of snack foods instead of the low–fat ones if you think you’ll still be tempted to overeat. This is especially important for overweight people who showed a strong tendency to overeat low–fat foods, regardless of serving size labels. Also, some research shows that the ingredients companies use to replace the fat can actually make you hungrier, causing you to overeat.
Image courtesy of Selfish Vegan on flickr


A healthy and delicious way to start the day. We often start our Sundays with a big bowl of porridge, however sometimes it’s nice to spice things up. This baked porridge tastes like cake and I can’t think of a more suitable breakfast on a crisp Sunday morning. This recipe serves three.
100g porridge oats
200ml Greek yogurt
A pinch of ground cardamom
Grease three ramekins and heat your oven to 200°C
Mix all the ingredients together and transfer to the ramekins
Bake for 30 minutes or until your kitchen is smelling irresistible
Serve as they are or with a few extra berries and yogurt


Support from Barossa Co-Op proves fruitful
Faith Junior School was delighted to once again receive a bronze sponsorship from Barossa Co-Op with funds used to plant additional fruit trees to add to the selection of growing seasonal fruit on-site for our Sustainable Outdoor Learning Environments (SOLE) program.
“Last year it was suggested by some of the school students that we needed more fruit trees around the school. Currently we have some citrus, fig, quince, loquat, pomegranate, and olive trees, but we did not have any of the summer fruits. So, we decided to purchase some barrels and miniature fruit trees. With the money from Barossa Co-op, we purchased 2 apple trees, an apricot tree, a peach tree and a nectarine tree. These were planted on the 21st of June with the help of our Environmental Ministers, Cara and Sianna. Hopefully in the next few years, the students will be able to taste the fruits and use the produce in our cooking lessons.”
Annabel Biagi, teacher and SOLE Coordinator


Hello BBQ Beat Podcast Fans! This page provides a simple listing of the podcast episodes I've published to date. Listen at your leisure, and please... share with folks you think might also be interested!
The BBQ Beat is a BBQ Podcast hosted by Kevin Sandridge out of Winter Haven, Florida. Guests include competition BBQ pitmasters, food industry insiders, BBQ and grilling product manufacturers, and event promoters from the US as well as abroad. If you love BBQ and have an appreciation for southern culture and live-fire cooking - this is the barbecue podcast for you.


Being in Yakitori Taisho made me feel like I was transported back to Japan. The scviree was friendly here, the portions generous, and other items on the menu looked intriguing. I ordered five skewers of pure deliciousness. I also loved the chicken gizzards and scallops wrapped in bacon. I’ll be back to try out the squid and kim chee paired with onions. Sounds tasty!
Thank you for trying out!
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Good nutrition can help them maintain strength, energy, and overall well-being during and after cancer treatment. At Omega Hospitals, we emphasize on the importance of eating a healthy and well-balanced diet as it is an important part of cancer treatment and recovery.
In this blog post, our expert doctors discuss the importance of nutrition for cancer patients and provide tips on healthy eating and recipe suggestions.
It is important for cancer patients to eat a balanced diet that includes a variety of fruits, vegetables, whole grains, lean proteins, and healthy fats. These foods provide essential nutrients that can help boost the immune system, promote healing, and reduce the risk of infection.
Eating a diet that is rich in fruits and vegetables, particularly those that are high in antioxidants and phytochemicals, can help reduce the risk of developing cancer and improve the effectiveness of cancer treatment.
Protein is also an important nutrient as it helps to repair and rebuild tissue, maintain muscle mass and boost the immune system. It is recommended that they consume enough protein from lean sources such as fish, poultry, and legumes.
During cancer treatment, cancer patients may experience side effects such as nausea, vomiting, and loss of appetite. In these cases, it is essential they eat smaller and more frequent meals, and to choose foods that are easy to digest and high in calories, such as nuts, seeds, and avocados.
Here are some locally-renowned recipe ideas that can help patients with cancer get the essential nutrients they need:
Sambar with steamed vegetables: This traditional South Indian dish is made with a lentil-based broth and is a great source of protein and fiber. It can be served with steamed vegetables such as carrots, beans, and okra for added nutrition.
Idli and Sambar: Idli is a steamed rice and lentil cake that is a staple in South Indian cuisine. It is easy to digest and is a good source of carbohydrates and protein. It can be served with a side of sambar for added flavor and nutrition.
Vegetable Raita: This dish is a yogurt-based condiment that is often served as a side dish with South Indian meals. It is made with mixed vegetables and yogurt, providing a good source of protein and calcium.
Pongal: This is a traditional South Indian breakfast dish made with rice, lentils, and vegetables. It is a nutritious and comforting dish that is easy to digest and provides a good source of protein, carbohydrates and minerals.
Dosa: Dosa is a popular South Indian dish made with a fermented batter of rice and lentils. It can be filled with a variety of vegetables, and it is a good source of protein and carbohydrates.
Coconut Chutney: This is a traditional South Indian accompaniment made from grated coconut, green chilies, and ginger. It is rich in healthy fats and provides a good source of vitamins and minerals.
Vegetable Korma: This is a delicious and creamy South Indian dish made with mixed vegetables, coconut milk, and a blend of spices. It is a good source of protein, healthy fats and a variety of vitamins and minerals.
Lemon Rice: This is a simple and easy to make dish made with cooked rice and lemon juice. It is a good source of carbohydrates, and the lemon juice adds a good source of Vitamin C
In addition to these recipe ideas, Omega Hospital’s expert doctors, with years of focused expertise in cancer care, advise that it is important for cancer patients to stay hydrated by drinking plenty of water and fluids. Consultation with a registered dietitian or healthcare provider ensures dietary needs are being met during cancer treatment.
Cancer patients should aim to consume a variety of fruits, vegetables, whole grains, lean proteins, and healthy fats, and stay hydrated by drinking plenty of water and fluids. By following these tips and trying out these recipe ideas, they can better support their overall well-being and recovery.


One of the ports on the itinerary for my 11-night Mediterranean cruise on Holland America Line’s Oosterdam was Ceuta, Spain. I have to admit that I never heard of this city so I did spend a bit of time reading about it before we arrived. Located on the North Coast of Africa between the Mediterranean Sea and Atlantic Ocean, this tiny 7 square mile peninsula was captured by the Portuguese in 1415 and ceded to Spain in 1668. It shares its Western border with Morocco and has been a fortified strategic location since ancient times.
We arrived on a gorgeous and hot day and the tiny city sparkled. I met Antonia (Toni) from the local tourist board who told me she was chosen to help since she’s pretty much the only one that speaks English in her office 😊. She was excited to take part in our filming and had some tasty spots planned out. But first, we drove up the hillside to Monte Hacho, from where you could see views of Spain as well as Morocco. On a clearer day we could have seen the Straits of Gibraltar too!
We drove back into the old town and had a walk through the Central Market normally filled with stall after stall of interesting fish and seafood. But, it was Ramadan and since there are many Muslims in Ceuta, most of the stalls were closed. We did manage to find a few to taste and review, however, and the hospitality displayed was exceptional. However, the non-Muslims were still hungry and at Café La Perla devouring churros and tostadas. I tried both, as well as a thin grilled bread topped with a tomato paste spread.
Before our next eating destination, Tony wanted me to see one of the symbols of the modern side of Ceuta at the Parque Maritimo del Mediterraneo. This is a place with gardens, palm trees, swimming pools and is an oasis for people to come to relax. I was so tempted to dive in to the incredibly inviting looking swimming pool but, oh well, not enough time (and no bathing suit either).
From there it was tapas time, and Tony brought me to a very modern and exciting gastro bar called El Albedrio. Here, the different tapas are laid out on display so that one could easily point and choose. Tony and I shared a few specialties as well as a glass of local white wine. We walked down the street to Taberna La Trastienda, a much more traditional establishment with an outside seating area along with the small bar inside. The place was packed, but they made room for us to try one of their recommended fish specialties. As it was time to leave, the owner came by and I was able to thank him for his hospitality.
As we drove back to the ship passing the many interesting buildings and monuments of the old town mixed with the beautiful beaches and parks of the more modern side of the city, I couldn’t help but wonder why this is not more of a tourist destination.
I have been to the Andalucia region of Spain before but never to the historic city of Almeria. This is the next stop on the MS Oosterdam and where I have around 6 hours to find out why it’s becoming such a popular holiday destination.
After disembarking the ship, I meet with my guide for the day, Virginia Maria Chocarro Cervino (she tells me to call her Maria). She first wants me to experience a typical breakfast in Almeria and so we head into town and the Central Market area for some churros and chocolate at Bar Barea. If you don’t know what a churro is, it’s a fried doughy pastry type that here is served round and spiral-shaped. The idea is to dip it into the hot chocolate and eat it. It’s decadent and delicious and I could only have a bite or two before surrendering to my crew to finish. We then made our way into the central market full of interesting fish and seafood dishes. You can pick out a fish and the market person will filet, debone, slice or whatever you want them to do for no extra cost.
One of the most important sites in Almeria is the Alcazaba Fortress, built by the Caliph of Cordoba around 955 AD when the area was ruled by Muslims. Three walled areas make up the fortress. The first was for living quarters that is now gardens and pools. The 2nd was for the king’s residence and the 3rd was added by the Christians when the Catholics occupied the area. It was worth the big climb up for the magnificent views of all the city and the port below.
Maria then arranged for me to meet with Chef Jose Torrente of Restaurant Catedral where he has prepared an outdoor cooking demonstration. Located in the historic center at Catedral Square, it was quite something to be standing out on the beautiful patio with the cathedral’s tower looming over us as he made his special cold tomato soup called Salmorejo. Different than gazpacho, this soup is made with tomatoes, red pepper, garlic, bread, olive oil, vinegar, salt and ham with chopped egg for garnish. It’s creamy and cooling on a hot July day. He then prepared one of his favorite tapas with a local St. Peter fish fried in a thin pasty and served with a garlicky white sauce and tomato jam. We all got to have some as well as a thirst-quenching glass of white wine from the winery of Cristina Calvache.
We continue our eating journey with a walk through the narrow, twisty streets to La Mala Bar, a super busy, funky looking little place where Maria says the tapas are incredible. Owner Pablo Asensio is there to assure we get the best and we manage to squeeze ourselves in to get a nice cold beer while we wait for the dishes to come out. He keeps bringing dish after dish, from seafood to meat and finally a very special dish, a truffle omelette that is a larger plate than the normal tapas. This is a raciones, a plate you share and pay for in Spain, whereas tapas are generally free and are small plates served along with your drink.
From here Maria wanted me to see the Moorish influence in Almeria so we went to Aljaima Restaurant for some traditional Moroccan/Spanish food. While we started out with just a plate of pastries and teas, owner Mustafa Fazouli was kind enough to bring out their award winning couscous dish as well as some local red wine. What was meant to be a dessert stop turned into yet another feast (lucky me and crew!).
As if the day wasn’t complete enough, outside the restaurant was a 1966 convertible jaguar to take me back to the ship, dropping me at the dock in style!


Eating this salad is like picking wildflowers in the mountains. A mouthful of this zesty, sweet, crunchy dish and you’d swear you can feel the fresh air pinching at your cheeks as you pluck yet another gorgeous flower.
You’d imagine it to be cool and dewy, yet sunny and glorious up in the mountains where you’re certain that the most magical of wildflowers grow, right?
Anyway, if you’re curious, here’s the recipe that I tweaked to arrive at this glorious result.
What did I do differently? Well, for a start, I halved the recipe size and didn’t use radish. (I wasn’t convinced that the radish wouldn’t overpower the more subtle flavours.)
I also switched out the cranberries/raisins for pomegranate.
I love the fresh berry burst of those ruby-like seeds. There was a pomegranate tree at a house I lived in as a kid. I don’t think it ever produced more than one fruit at a time. That didn’t bother me; I thought it was pretty great in its singular magnificence.
I could climb into that memory and stay for a while. But, let’s move on.
De-seeding the pomegranate was a mystery to me, though. Thankfully, this handy little video set me on the right track. I used a wooden cocktail muddler, which was super effective in place of the spoon.
I took Jamie’s lead with the herbs and kept basil in there. But, I branched out to Thai basil for its almost floral aroma and strong anise flavour, and combined it with sweet potato shoots and ngo gai (aka sawtooth coriander).
The tweak I’m most proud of is the addition of kiwano (of which I only used half).
I’m fond of a browse through the delectable freshness of the fruit and veg store. Surprise discoveries like this are the best!
This unusual fruit became part of the dressing. I cut it in quarters lengthways and scooped out the seedy jelly.
It was strange, let me tell you, but it smelled nice and fresh—grassy, even—and tasted divine. A little like a hybrid of tamarillo and melon. That’s what I think, anyway.
I added almond flakes for nutty crunch and kale chips for light crispiness.
How do you make kale chips? It’s easy:
- Wash and dry the kale.
- Cut the leaves from the stems (including the stem in the middle of the leaf).
- Place the kale pieces on a baking tray.
- Coat the kale with oil and salt.
- Cook in a preheated oven at 180°C for about 20 minutes.
All of the rest, I prepared according to the recipe. Although, I did ignore Jamie’s suggestion to slice the Brussels sprouts with a mandolin. The sprouts are too small to cut safely (with or without the hand guard). Using a food processor, or—to be terribly old fashioned—slicing them with a knife works just fine.
Here’s how I made the finished dish look so damned good:
- place the mixed herbs around the edge of the plate,
- add the Brussels sprouts, red onion, wild rice and kiwano combo to the middle,
- sprinkle pomegranate seeds around the edge,
- do the same with almond flakes,
- top with some kale chips and sea salt,
- and, for a nice finishing touch, drizzle the salad with extra virgin olive oil.
There you have it, with subtleties of the lemon and kiwano dressing, occasional bursts of red onion over the herby base, and little sparks of sweet pomegranate over the mildly earthy flavour of wild rice, this super tasty salad dances across your palate.


cupcakes dinners seem to be a regular thing in our house lately. i just can't resist. they're so stinkin' cute and the options for ingredients are endless. if you're really eager to try some yourself, i highly recommend checking out Emily Bites for some genius recipes! this chick has the most creative dinners mashed into cupcake form. just awesome. i am officially obsessed.
anyone who knows me is fully aware of how much i adore spicy things. if we're being completely honest, i actually tote around a bottle of Texas Pete in my lunch bag when i head to work. guys, you never know when you may need to toss some of that heavenly sauce on top of something. i load it on chips... on eggs... on spaghetti... the list goes on and on.
this spicy buffalo chicken "cupcake" is superb. it's gooey with layers of cheese. it's got that zing from the buffalo sauce. plus the crispiness from the wonton wrappers. if you haven't gotten familiar with a wonton wrapper, i strongly suggest keeping a package in your fridge at ALL times. you won't be sorry.
these would be great at your next football party, cookout, book club meeting.. you name it. just be careful and don't go too hot with the buffalo sauce. i had a moron moment and bought the "red hot" buffalo sauce and had my husband in tears after he ate the first one of these. oops.
(recipe adapted from Emily Bites)
2 cups cooked boneless, skinless chicken breast, chopped up into small pieces (to make it even easier, you could buy a rotisserie chicken!)
4 Laughing Cow Blue Cheese wedges, chopped into small bits
3 T Buffalo wing sauce (I use Frank's Red Hot Buffalo sauce in "Classic Buffalo")
16 wonton wrappers (typically found in the produce section)
1/2 shredded cheddar cheese
1/2 pepper jack cheese
The How To:
1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. In a microwavable bowl, combine the chicken, cheese wedges and wing sauce. Microwave for 1 1/2 minutes on high. Stir to combine until chicken mixture is fully coated with cheese and wing sauce.
3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Sprinkle about half the cheddar and jack cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
4. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin
There's a few more dinner cupcakes on the horizon. One for the next post and who knows when else. Maybe one I can add Texas Pete to?!?
Anybody have some awesome Buffalo Chicken recipes I should try? Love to hear from ya!
love.love.love & happy baking!


Dano's Heuriger on Seneca is the
perfect location for intimate occasions. Set along
the shores of Seneca Lake in the beautiful wine country
of the Finger Lakes of New York, Dano's offers a warm
and elegant environment for you to celebrate with
family and friends.
Wine Receptions - Dano's hors d'oeuvres
are distinct for their creativity and seasonality.
The restaurant can accomodate up to 90 guests for
Tasting Dinners - Dano's can accommodate
up to 75 guests for seated dinners. Chef Dano Hutnik
and pastry chef Karen Gilman work intimately with
the host to create a menu that is an expression of
Outdoor Terrace - In the summer months,
our outdoor terrace is a tranquil oasis along the
shores of Seneca lake, with seating for up to 60 guests.
Weddings at Dano's - Chef Dano Hutnik
and pastry chef Karen Gilman will work to create a
memorable custom menu for your wedding day. Dano's
can accommodate up to 150 guests in the summer months
and up to 90 guests in the winter months.


Company type: Food and drinks
Wanis International Foods is one of the UK’s leading distributors of World Food & Drink. Headquartered in a 120,000 sq. ft. state-of-the-art depot in Waltham Forest, east London, it sells over 8000 different products from all of the world including Africa, the Caribbean, South America, Asia and the Far East. Wanis' customers include all the UK’s major supermarkets, wholesalers and independent retailers of all shapes and sizes. It serves a variety of customers across the foodservice sector from small ethnic restaurants and caterers, to much larger organisations. And it's not just importing anymore, Wanis now export to over 23 countries around the world.
In 2014 Wanis reached a milestone; its 50th anniversary. Over this time Wanis has grown from a small retail operation into a leading World Food and Drinks distributor. What hasn’t changed however is its passion for good food and its commitment to customer service. And Wanis is still a family business (albeit a much bigger family).
Golden Business Park
T: 020 8988 1100


Abstinence from Meat
Ash Wednesday and Good Friday are days of fasting and abstinence from meat. In addition, every Friday in Lent is a day of abstinence from meat.
Abstinence from the meat from any warm-blooded animal is observed by all Catholics 14 years old or older. There is no upper age limit to the obligation to abstain from meat on Ash Wednesday, Good Friday, and the Fridays of Lent. This obligation prohibits the eating of meat, but does not prohibit the eating of eggs, milk products, and condiments of any kind, even if made with animal fat.
Fasting means limiting oneself to one full meal on Ash Wednesday and Good Friday. Catholics who have reached the age of 18 are obligated to fast on these two days until they have reached their 60th birthday. Two additional smaller meals are permitted if necessary to maintain strength. The two smaller meals together may not equal one full meal. Moreover, eating solid foods between meals on Ash Wednesday and Good Friday is not permitted.


October feels like the end of the growing season in the French vegetable plot. We have cleared the tomato, aubergine and pepper plants, harvested the potatoes and onions and the earth is ready to rest over winter. The final job is to plant a few leeks then pick the autumn squash.
Squash seedlings are planted out in late spring, carefully spaced as we know how far they will spread. For a few weeks they look delicate, as if all of their energy is channelled into the development of roots. You turn your back and the plants have started to run, entwining with each other as they go, producing wide, flat leaves that jostle for position.
By midsummer, they are confident and tough with spiny stems that prickle if you take hold of them. After the flowers have bloomed, we begin to notice the fruit; orange and green pumpkins, pale brown butternut squash and yellow spaghetti squash.
It’s fabulous to lift squash you have grown and feel the weight of them. Years ago, I recall growing a giant pumpkin in the Balderstone School garden which needed a wheelbarrow to transport it to the kitchen. Our enthusiastic cook made some delicious soup for the children and staff.
Cooking squash is easy and there are plenty of recipes for soups and stews and roasts. The hardest task is cutting open a large pumpkin with its leathery skin. A sharp knife and a solid board are essential and care is needed to keep fingers out of the way.
Once the squash is cut in half, scrape out the seeds and strings and roast the two halves skin-side up. The flesh will be easy to scoop out. One of the most fascinating squash is the spaghetti squash. Don’t scoop this with a spoon, scrape with a fork and it will separate in strands, looking remarkably like spaghetti!
On a wordy note, the plural of the word ‘squash’ can be with or without es. If it’s countable: I bought three squashes for Halloween, it is with es. If it’s general: I used some squash in a soup, it is without the es.
Tastes as good either way!


We at Sonoma Farm Co-Packing stand out as a leading co-packing company, specializing in the production of high-quality artisanal food products. Our expertise, state-of-the-art facilities, and commitment to excellence make us an ideal partner for businesses seeking to have services from a professional BBQ sauce co packer.
Exceptional Expertise in Sauce Production
Sonoma Farm Co-Packing boasts extensive experience and expertise in sauce manufacturing. Our team comprises skilled professionals well-versed in the intricacies of creating premium-quality BBQ sauces. From sourcing ingredients to perfecting recipes and ensuring consistency, our expertise shines through each batch produced.
State-of-the-Art Facilities and Equipment
At Sonoma Farm, cutting-edge facilities and equipment are integral to their operations. We maintain modern production facilities equipped with advanced machinery tailored for sauce production. These resources allow for precise blending, cooking, and packaging processes to meet the highest industry standards.
Customized Solutions and Flexibility
One of our strengths lies in its ability to offer customized solutions and flexibility to their clients. We understand that each BBQ sauce has unique characteristics and requirements. Whether it’s adjusting recipes, accommodating specific packaging needs, or scaling production volumes, our flexibility ensures tailored solutions.
Commitment to Quality and Safety
Quality and safety are non-negotiable at Sonoma Farm Co-Packers. We adhere strictly to stringent quality control measures and maintain certifications like HACCP and FDA compliance, ensuring that every bottle of BBQ sauce meets or exceeds industry standards for safety, consistency, and taste.
Innovative Packaging and Labeling Expertise
We excel in packaging and labeling expertise. We offer guidance and support in packaging design, material selection, and label creation, enhancing the visual appeal of the BBQ sauce while complying with labeling regulations. Our innovative approach ensures products stand out on shelves.
Emphasis on Local and Quality Ingredients
Using locally sourced, high-quality ingredients is a hallmark of Sonoma Farm’s commitment to excellence. We prioritize sourcing fresh, natural, and premium-quality ingredients whenever possible, ensuring the finest flavors and maintaining the authenticity of their BBQ sauce recipes.
Transparent Communication and Collaboration
Sonoma Farm Co-Packing prioritizes clear and transparent communication with its clients. We foster collaborative partnerships, keeping clients informed at every stage of the co-packing process. This open communication ensures alignment with client expectations and facilitates a smooth and efficient production process.
Sustainable and Environmentally Friendly Practices
Environmental responsibility is a core value at Sonoma Farm. We strive to minimize our environmental impact by implementing sustainable practices, such as waste reduction, energy efficiency, and eco-friendly packaging options, aligning with the values of businesses aiming for sustainable production.
Testimonials and Client Satisfaction
The satisfaction of our clients speaks volumes about Sonoma Farm’s reputation. Numerous testimonials and positive reviews from businesses we have collaborated with underscore our reliability, professionalism, and commitment to delivering exceptional co-packing services.
Choosing Excellence in Co-Packing
Sonoma Farm Co-Packing’s’ unwavering dedication to quality, expertise in sauce production, commitment to safety, and flexibility in customizing solutions make us the premier choice for co-packing BBQ sauce. Our state-of-the-art facilities, innovative packaging, and sustainable practices further solidify their position as an industry leader, offering businesses the assurance of superior co-packing services and the opportunity to elevate our BBQ sauce products to new heights. Collaborating with us ensures not just a co-packer, but a strategic partner invested in the success of their clients’ products.


- 1 cup grated carrot
- 2/3 cup rolled oats
- 2 tablespoons raisins
- 1 1/2 cups soy or almond milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 teaspoon honey
- Greek yogurt (Oikos® or PC Skyr)
At the end of high school I became obsessed with oatmeal. I think I ate it for almost every meal for at least three years! What I love about oatmeal is that it’s a blank canvas. You can make it into whatever you’d like, and I don’t think I like anything more than dessert for breakfast. This Carrot Cake Oatmeal recipe is easy and delicious. Let’s get started!
Mix the oats, raisins, 1/2 cup soy or almond milk (or whatever kind of milk you’d like).
Store this mixture in an airtight container overnight.
This recipe will make two servings, so only use half of the mixture for this next step. The next morning (or whenever you want to eat it), combine the carrot-oat mixture (again, half of what you prepared the night before) with 1/2 cup of milk, vanilla, cinnamon, and honey in a small pot over medium heat.
Stir for about 4-5 minutes. It should now be gooey and warm and delicious! A generous dollop of greek yogurt tastes like the cream cheese icing you’d find on an actual piece of carrot cake. I like Oikos® greek yogurt or PC brand Skyr greek yogurt, which is so thick and creamy and packed with protein. You could also top this with your favourite nut butter.


Thank you for visiting our website!
We've been serving the residents of Southbury since 2004.
On October 11, 2021, we have moved to a nearby location at the Southbury Green Plaza, 775 Main Street South, Southbury, CT
Our policy still remains to provide you with quality foods using premium brands at unbeatable prices.
775 Main Street South
Southbury, Connecticut, 06488
Monday - Saturday: 7am - 5pm


Certified Food Manager Course
If you are considering opening a new restaurant or have questions about food safety for an existing facility, please call and speak with one of our environmental inspectors at 217-535-3145.
Proctored exams are offered by appointment. Please contact (217) 535-3145 to schedule an exam.
8-Hour Certification Course
Restaurants are required to employ a minimum number of staff (depending on the food establishment’s risk category) certified in the 8-Hour Certified Food Manager course. The 8-hour, 2-day program, is offered several times a year for a fee of $125.
Once the course is finished, a final exam must be successfully completed with a passing score. The certificate is valid for 5 years.
To enroll, print, complete, and return the 8-Hour Registration Form with $125 to SCDPH two weeks prior to the first course date. Once enrolled, participants will not be notified again unless class is cancelled or changed, so plan to attend on the scheduled dates.
For more information call 217-535-3145.
Approved Food Handler Courses
Food employee or food handler means an individual working with unpackaged food, food equipment or utensils, or food-contact surfaces. Food employee or food handler does not include unpaid volunteers or temporary events. Those employees working in food service establishments (inclusive of bars and event venues) that are NOT certified food managers are required to complete food handler training.
Allergen Awareness Training
With the adoption of PA 100-0367 on August 25, 2017, amendments to the Food Handling Regulation Enforcement Act were made to include an allergen awareness training requirement.
New regulations go into effect January 1, 2018. Enforcement begins July 1, 2018. For further details visit the Illinois Department of Public Health's Allergen Awareness page.


Pennsylvania Winery Association (http://www.pennsylvaniawine.com/)
The PA Winery Association is a non-profit trade association organized to:
- assist in providing markets for our members
- provide assistance in developing merchandising materials, publicity, promotion & marketing effort to increase Pennsylvania wine sales
- provide forums for the exchange of information & experience among members
- sponsor & support legislation & regulations that will benefit PA's wine industry and to oppose those which will be detrimental.
Farm to City (farmtocity.org)
Farm to City is a Philadelphia- based program whose goal is to unite communities, families, and farmers year-round through locally grown food. In 2012, Farm to City will operate 16 farmers' markets including 12 established markets, 2 existing markets in new locations, and two new markets. In addition to a wide variety of fruits and vegetables, many of the markets feature meat, poultry, eggs, and dairy products from pastured animals.
Farm to City also offers use of its website and administrative web tools to any organization that would like to run a local food buying club or CSA in its own community. Farm to City is committed to the promotion and proliferation of viable, self-sustaining local food networks across the country. The affiliate program is designed to help organizations start and manage a local buying club or CSA.
Are you a member of either one of these organizations? How have they helped you market your products or learn about your industry?


Month Long Supply (With Heaters)
MRE Quick Facts
- 5+ year shelf life.
- Compact, light, easy to pack.
- No cooking, heating, water or preparation required.
- Can be eaten hot or cold.
- 1200 - 1300 Calories per meal.
- High energy and good nutrition.
- Fresh off the production line. The shelf life is YOUR shelf life!
This package includes:
- 60 Main Entrees
- 60 Heaters
- 60 Sides
- 60 Desserts
- 60 Crackers
- 60 Jelly Packs
- 60 Spreads
- 60 Beverages
- 60 Instant Coffee
- 60 Accessory Packs (Salt / Pepper, Spoon, Napkin Etc.)
This discounted Month Long Supply of MRE's is enough to sustain a person for 30 days and includes 5 cases of MRE's with heaters. 60 meals in total, this supply will protect you against many of life's emergencies and natural disasters.
These MRE's (Meals Ready to Eat) just like the US military rations that our soldiers use every day to provide them with the energy and nutrition they need in the field. They are made by Sopakco, the leading manufacturer of MRE's for the military. Each food item is enclosed in an aluminum pouch with polypropylene laminate that makes them remarkably durable while maintaining a lightweight and compact enclosure. These meals are the perfect way to prepare for all types of emergencies and are a perfect addition to 72 hour and auto emergency kits. They are also a great addition to any long term food storage plan and are great for hunting and camping too! Just grab them and go, knowing you have a delicious meal in hand.
While MRE's can be eaten cold we highly recommend purchasing the MRE heaters with your meals. They are an inexpensive add on and only require about a tablespoon of water to warm your MRE meal by chemical reaction in a matter of minutes, no fire or gas stove needed. It can make a difference in moral and lets face it, a hot meal is better than a cold one any day!


Healthy Hair Food No. 1: SalmonWhen it comes to foods that pack a beauty punch, it's hard to beat salmon. Loaded with omega-3 fatty acids, this high-quality protein source is also filled with vitamin B-12 and iron.
"Essential omega-3 fatty acids are needed to support scalp health," says Andrea Giancoli, MPH, RD, a dietitian in Los Angeles and a spokeswoman for the American Dietetic Association. "A deficiency can result in a dry scalp and thus hair, giving it a dull look."
Vegetarian? Include one or two tablespoons of ground flaxseed in your daily diet for some plant-based omega-3 fats.
Healthy Hair Food No. 2: Dark Green VegetablesPopeye the Sailor Man didn't eat all that spinach for healthy hair, but he could have. Spinach, like broccoli and Swiss chard, is an excellent source of vitamins A and C, which your body needs to produce sebum. The oily substance, secreted by your hair follicles, is the body's natural hair conditioner.
Dark green vegetables also provide iron and calcium.
Healthy Hair Food No. 3: BeansBeans, beans, they're good for your ... hair?
Yes, it's true. Legumes like kidney beans and lentils should be an important part of your hair-care diet. Not only do they provide plentiful protein to promote hair growth, but ample iron, zinc, and biotin. While rare, biotin deficiencies can result in brittle hair.
Blatner, who is also a spokeswoman for the American Dietetic Association, recommends three or more cups of lentils or beans each week.


Students returning to campus for the spring semester will notice a few changes to their dining options, including expanded hours at McClurg Dining Hall and Cravens.
This information is current as of 5:30 p.m. on Feb. 9, 2021.
Meal plan options (McClurg, cravens, the pub)
McClurg Dining Hall, Cravens Hall, and Tiger Bay Pub all will be part of the spring meal plan and are ready to serve students on the plan.
McClurg will be open for continuous service from 7 a.m. to 8 p.m. daily. (Last fall, McClurg closed between scheduled meal times. Students will now have more flexibility to eat when it’s most convenient.) Additional stations will be available, with choices from vegan, the garden bar, two home-style stations, deli and sandwiches, short-order and grill, the SUM station, and desserts and ice creams.
Cravens also will be open for continuous service on most days. Cravens hours are Monday through Thursday from 7 a.m. to 8 p.m., Friday 7 a.m. to 3 p.m., and Sunday dinner 5 to 8 p.m. (Closed on Saturday.)
Tiger Bay Pub will be open continuously Monday through Friday from 7 a.m. to 8 p.m. as part of the meal plan. The Pub’s menu has been expanded and this spring will include salads and additional vegan options. (Omelets are still available!) The Pub will also have late-night hours that are not part of the meal plan; this is contingent on having available staff.
All three locations will offer a choice of dine-in or take-out. To-go options at McClurg and Cravens will again use sustainable, reusable containers through the Green Box program.
Reminder: The seating arrangements in McClurg and Cravens have been set up using the CDC's COVID-19 recommendations to provide students a safe place to dine. Please do not move the tables and chairs and ignore the required six-foot social distance; this puts yourself and others at risk. We all want to socialize, but we must respect the arrangement of tables and chairs in order to continue to have meals together in the dining halls
Of course, support and provisions for those with dietary restrictions and allergies will continue to be available. (Register your needs with Student Accessibility Services; Sewanee Dining will coordinate with SAS to offer support.) And Sewanee Dining will continue to provide meals to students who are in University isolation or quarantine locations.
Look for upcoming announcements about pop-up dining locations and food trucks on campus.
Additional options not part of the meal plan
Other options on campus for meals or snacks (not part of the meal plan) include:
- Stirling’s Coffee House. Order through the Toast app or by phone (931.598.1786); no indoor dining at this time. Normal semester hours.
- Cup and Gown. Walk-up or call (931.598.1212) to order. Normal semester hours.
- Tiger Bay Pub, from 8 p.m. until 2 a.m.
Remember: Students receive $150 in “flex dollars” each semester, which can be used at Stirling’s, Cup and Gown, and the Pub (after 8 p.m.), as well as at Green’s View Grill and in the Sewanee Village.
The Sewanee Dining team has continued enhanced cleaning and sanitizing of food preparation and serving areas in dining locations, handwashing, and use of masks and gloves to follow Tennessee and CDC guidelines.
Remember to do your part:
- Follow the 3W’s in all dining locations, just as you do elsewhere on campus. Wear your mask, wash your hands, watch your distance.
- Follow any entry/exit and directional signage while moving through the dining location.
- Use hand sanitizing and/or handwashing stations at the entrance of each dining location.
This is still a difficult time in the course of the pandemic. Sewanee’s testing and quarantine protocols—for students and employees—proved in the fall to be very effective in creating a safe environment for offering meal service to students. We expect that to continue for the spring semester.
Take-out options allow students to socialize (safely, outdoors) over meals with friends. We know there will be days this winter when the weather will make that difficult. But there also will be chilly, sunny days—make the most of those!
It is possible that testing and quarantine requirements occasionally will take Dining staff members away from their jobs for periods of time. If that happens, the number of stations or variety of meal options might be temporarily reduced. Sewanee Dining will always strive to offer as many delicious and nourishing choices as possible.


Graphic Packaging Holding Company, together with its subsidiaries, provides paper-based packaging solutions to food, beverage, and other consumer products companies. It operates through three segments: Paperboard Mills, Americas Paperboard Packaging, and Europe Paperboard Packaging. The company offers coated unbleached kraft (CUK) and coated recycled paperboard (CRB) to various paperboard packaging converters and brokers; and paperboard folding cartons primarily to consumer packaged goods companies serving the food, beverage, and consumer product markets. It also manufactures corrugated medium; offers various laminated, coated, and printed packaging structures that are produced from its CUK and CRB, as well as other grades of paperboard that are purchased from third-party suppliers; designs and manufactures specialized packaging machines that package bottles and cans, and non-beverage consumer products; and installs its packaging machines at customer plants and provides support, service, and performance monitoring of the machines. The company markets its products primarily through sales offices and broker arrangements with third parties in the Americas, Europe, and the Asia Pacific. Graphic Packaging Holding Company was founded in 1992 and is headquartered in Atlanta, Georgia.


The Ribco. Brand of Pre-Cooked Marinated Spare Ribs has been supplied to the hospitality industry in South Africa through its sister company Ribs ’N Meat ,since 1992.
Ribs ’N Meat is a licensed supplier to numerous Franchise and Retail groups throughout South Africa and exports to SADEC countries for these groups trading outside of South Africa’s borders.
Only the Best Spare Ribs are used in the processing of product for the Ribco. Brand. These are sourced and imported from Europe in order to meet the Quality Standards and Consistency required to insure supply and demand quotas are met for the South African market.
With 25 years knowledge and experience gained from trading in the market place, it is of utmost importance to have Food Safety Standards and accredited practices in place to protect the consumer with traceability. That is why Ribs ’N Meat has these Accreditations in place ,
HACCP – International Food Safety Standard
PRRS – Production Plant for Importation of restricted pork products into RSA
Import – Licensed
Export – Licensed, SADEC Countries
All product are traceable from Farm to Fork.
We at Ribco will meet with the prospective client in order to put together a tailor made product, specific to our clients need.


To enjoy a kaya toast brekky at home:
1. Make kaya in 10 minutes using the recipe here, up to one week ahead. On no account make kaya the traditional way which involves a double-boiler and stirring for hours on end. If you have a lot of free time, I suggest you bathe your dog, read a book, or take a nap.
2. The night before the kaya toast breakfast, remove eggs from the fridge to let them come to room temperature.
3. 15 minutes before serving, put the kettle on.
4. Pour some boiling water into a pot, enough to fill about 4 cm. Using a spoon or ladle, put the eggs in the pot. Add more boiling water as necessary so that the eggs are just submerged. Cover the pot and set the timer for 10 minutes for 55 g eggs. For bigger eggs, increase the time by 1 minute, and vice versa. If the pot is crowded, increase by another 1 minute, and vice versa.
5. Pour some boiling water into serving bowls. Half-boiled eggs should be served in warm bowls, don't you think?
6. Make the drink of choice, which is kopi gau xiu dai for me.
7. Set the table – kaya, butter, dark soya sauce, ground white pepper, knives, spoons, plates, etc. Or maybe you'll be setting the tray for a lucky someone who's getting breakfast in bed?
8. After the eggs have been steeping for 5 minutes, toast the bread.
9. When the timer goes off, drain the bowls and eggs.
10. Tuck in whilst the toast and eggs are hot. Break 1-2 eggs into a warm bowl, using a spoon to dig out the residual egg white in the shell. Season with dark soya sauce and ground white pepper to taste. Spread a piece of toast with kaya, then top with sliced cold butter. I like my kaya roti thick-sliced and open-faced; most people do thin-sliced and closed, I think. Stir the egg(s) slightly and dunk the toast. Enjoy!
Click here for the recipe.


The ketogenic diet is a low-carbohydrate, high-fat diet that has gained popularity due to its potential benefits for weight loss. Here are some ways in which it can help with weight loss:
1. Increased fat burning: When following a ketogenic diet, the body enters a state called ketosis, where it primarily burns stored fat for energy instead of carbohydrates. This process can aid in accelerating weight loss.
2. Reduced appetite: The high-fat content and moderate protein intake on a ketogenic diet can help increase satiety, making you feel fuller for longer periods. This reduced appetite may lead to decreased calorie intake and ultimately contribute to weight loss.
3. Stable blood sugar levels: By drastically reducing carbohydrate intake, the ketogenic diet helps stabilize blood sugar levels and insulin response. This can prevent sudden spikes and crashes in blood sugar, reducing cravings and the likelihood of overeating.
4. Improved metabolic health: Following a ketogenic diet can lead to improvements in several metabolic markers, such as insulin resistance, triglyceride levels, and HDL (good) cholesterol. These changes can enhance overall metabolic health and support weight loss.
It is essential to consult a healthcare professional before starting any new diet, as the ketogenic diet may not be suitable for everyone and may have potential side effects.