Located in West Harlem, Manhattanville Coffee was founded with the idea of creating a neighborhood coffee shop with quality coffee & pastries in an environment designed to make everyone feel right at home.
We brew Parlor Coffee, one of the top-rated independent roasters in the US. The coffee is sourced through direct trade programs that ensure farmers are paid fairly. Our staff undergoes training at the Parlor Roastery to ensure that every cup is excellent - every time.
We offer a delicious array of fresh pastries that are baked locally and delivered fresh daily. Both Harlem locations carries a selection of gluten-free and vegan pastries and feature kosher bagels from Davidovich Bakery
While you're here, why not try one of our fresh made grilled cheese, greek yogurt parfaits, or in-house artisan caprese sandwiches.
At Manhattanville Coffee, we want you to feel right at home. Come and stay a while, and enjoy an array of amenities:
Free High-Speed WiFi / Tons of Natural Daylight / Beautiful Decor
Our communal table boasts 16 power outlets with room to plug in, spread out, & get your work done.
Fan of natural light? Our bar-height window counters have 24 power outlets & are the perfect spot to study in your own zone.
Need a little more lounge in your life? Kick back on one of our leather sofas and soak up the sun.
Our polished marble cafe tables are the perfect spot for a meeting or intimate chat.


Find the Best Rice Cooker for You
It’s perfectly fine to cook rice on a stove. But as you may know, having a rice cooker makes things much easier. This small kitchen appliance will save you time and money. You can use the rice cooker to cook your rice while you work on other dishes. The good models will never leave a mess or burn your rice.
Deciding on which rice cooker to buy is an important decision. Many families use rice cookers everyday, so picking the right one is essential. A rice cooker can last a long time- some last well over a decade if you take good care of it. Fortunately, there are plenty of good rice cookers on the market that are built to last.
How a Rice Cooker Works
Essentially a rice cooker is a small kitchen appliance which cooks rice for you. It can have multiple uses which include cooking macaroni & cheese, cooking quinoa, and steaming vegetables. There are plenty of different recipes. Best of all, it’s really easy to use a rice cooker. All you need to do is to put in the correct amount of rice and water, flip a switch and the appliance will do the rest.
Material refers to the inner cooking pan. The material is something to consider, but not necessarily a big deal. It’s more of a personal preference. What’s most important is getting a non-stick coating because it makes for an easy cleanup. The better models will certainly have non-stick coating. Stainless steel and aluminum are the most popular material choices. Some may prefer more natural pans made from clay or charcoal. These materials are naturally non-stick and have no artificial coating.
The Right Size for You
The right size all depends on how much rice you are prepared to cook. Are you a college student living in a dorm? Or are you cooking for a family of five? Rice cookers will work best for their suggested serving size. Therefore you really need to take serving size into consideration before making your purchase. Stuffing too much rice into the cooker will not yield good results.
Features to Note
There are a few recommended features to look for. They aren’t necessary, but are convenient. Most good rice cookers will come with features which include:
- See-though Lid
- Seam Vent
- Measuring Lines
Higher-end models will typically have more features. However, you might not need all of these bonus features. Most of the features you may not use but it all depends on your situation and what you are looking for.
These bonus features include:
- Digital Display
- Adjust for a faster cooking time
- Delay timer for you to decide when the rice will start cooking.
- Reheat option
Characteristics of the Best Brands
First, you want to make sure that you stay away from the cheap brands. You know you have a cheap brand if it spits and burns the rice. In the long run, the cheap brand could end up being the most expensive brand because eventually you will end up buying another one.
Reliability is an important factor. Your rice cooker should have no problems and should cook great rice every time. It should have good reviews and a good reputation. The brands listed below all have great reviews and recommendations.
Zojirushi NS-LAC05XT Micom 3-Cup
Rice is an essential meal for people in the Pacific Islands. They have been eating rice for centuries so it’s good to know what they use, and the Zojirushi rice cooker happens to be their top choice. This is the most expensive rice cooker brand on the market, and its features include: a delay timer, LCD control panel, and multiple cooking functions. Although its expensive, the price should not keep you from considering it. If you use it every day then it will seem cheap. For example, let’s say it lasts 15 years. That would be 5475 days. At a price of $130, that comes out to only two cents per day. That’s a price you can’t beat. You pay more for a Zojirushi brand, but it will probably last a long time. It should last as long as you are willing to take good care of it.
Aroma ARC-914SBD 4-Cup (Uncooked) 8-Cup (Cooked)
This is a #1 best seller on Amazon and for good reason. It’s easy to use and prepares 2-8 cups of rice. It features digital controls, a non-stick cooking pot, and has specialized functions for brown rice, white rice, steaming, and warming. This appliance works flawlessly and does not spit, steam, or leak. One disadvantage is that it does not keep rice all day long. If you left the rice in the cooker then it would burn and dry out. However, it does come with a 15 hour delay timer so it can make rice for you when you want it. This Aroma model retails for only $30. Click here to read our detailed review of this model.
Oster CKSTRCMS65 3-Cup (Uncooked), 6-Cup (Cooked)
It’ doesn’t have many features, but the Oster does provide good value at $43. It has six cups of cooked rice capacity, and its features include: indicator lights, tempered glass lid, and a steaming basket. Despite lacking features, the Oster does a good job of what it was made to do- cook rice. It produces moist, fluffy rice, that will please your taste buds. What more could you ask for?
Most good rice cookers come with several different accessories. You don’t actually need any accessories, but they can make cooking easier. The most common accessory are rice paddles and you can buy them online or at a retail store. You can also consider using a measuring cup, a washing bowl, and a rice cookbook.
The Right One for You
There is no #1 universal best rice cooker. Choosing one depends on what size and features you need. Your choice may differ depending on if you are a student, a parent, or a cook. The ideal rice cooker is the one that works flawlessly every time and gives you no trouble. Luckily, there are plenty of rice cookers on the market which fit that description. The final choice is up to you.


It was all about food. So we talked a little bit about ingredients, we played some games to challenge our senses and of course we cooked and dined together.
Émely’s Fine Food
Émely’s Fine Food is Switzerland’s premier luxury caterer offering you the refined and creative food you’re looking for. We specialise in Apéros for exclusive events and special celebrations, making your event a statement and unique food experience.
Émely’s Fine Food offers European cooking with a broad vision and worldly influences. Émely stand for enjoying food, surprising the palate, top quality fresh seasonal ingredients and home-made products.
It’s all about the complete and unique culinary experience.
Émely’s Fine Food is creative, exciting and memorable.


Ah Easter. The day of bunnies, chocolate, and refined restraint on eating the entire day’s loot in one sitting. I know for some Easter is a religious weekend but for me it is about chocolate, four day weekends, and…well there isn’t much else. This is the best time of year because this is the only time that the rare and highly sought after Red Tulip chocolate emerges from its hibernation. The chocolate that only is seen around Easter, but when it comes out it will whip Cadbury’s butt any day. My affection for Red Tulip aside, I am not saying Cadbury is bad, but you can get that in many forms all year round, the Red Tulip experience is a once a year delight. Yes, perhaps its rarity makes it seem more delicious than it is…oh wait, my mistake, that’s completely wrong, it’s a godsend. And not those weird Ferrero Rocher ads where those weird nutty chocolate things fell from the gods, no, Red Tulip rabbits of various sizes with pink and blue waistcoats and bow ties should be falling from the sky not those.
Eggs have always been used for Easter because they represent rebirth and the beginning of life. Something which comes with a lot of images of hatched baby chickens and pastel colours as well. The earliest Easter eggs were not the chocolate kind though. They used to just be painted chicken or duck eggs that were dyed various colours with vegetable dye and charcoal. I recall painting a few blown eggs as a kid, though it was more a paintbrush and random squiggles around it with the odd dot or two. I may have only done it once or twice, I wasn’t overly fussed about it, and what were you supposed to do with them when you’re done? Display them somewhere? I suppose giving them as gifts as was traditional but that didn’t happen.
Away from the painted eggs, the very first chocolate Easter egg was created by the Victorians in Bristol, England in 1873. It was made by a company called Fry, Vaughan & Co. and instead of being the delicious smooth chocolate we have today, it was bitter dark chocolate with a grainy texture. They also most likely would have been decorated by hand with marzipan and given as gifts by the rich. Much too fancy I think, though those Victorians were an extravagant bunch with their chocolate tastes.
These were the only chocolate eggs until Cadbury tried to make their own Easter egg a couple years later. Cadbury had been making solid eggs since 1842 but were unable to make finer hollow eggs. Cadbury’s first Easter eggs in 1875 were made of dark chocolate with a plain smooth surface and were filled with sugared almonds, but compared with Fry’s it wasn’t as successful. It wasn’t until the launch of Cadbury’s Dairy Milk Chocolate in 1905 that their Easter egg sales improved, and improved tremendously. It was so popular it not only increased the sale of Easter eggs but it also made them a seasonal best seller, something that remains true today. Cadbury merged with Fry’s, Vaughan & Co. in 1919 but still couldn’t produce the quality eggs Fry’s was making. May I say, Cadbury also bought out Red Tulip, along with other companies, in the 80s when they were trying to conquer Australia. Very conquery Cadbury when it comes to other companies and chocolate, very conquery indeed.
So, now you know. While you are all eating delicious chocky eggs, bunnies, bilbys, chickens, or any other chocolate styled thing today you can think that it all started with one Bristol company that brought the Easter egg to the Victorians and subsequently the rest of the world.
Have a wonderful Easter, try not to get melted chocolate on your books, and have a great day!


Living Beyond Boundaries is proud to be hosting our fundraising campaign with HoneyBaked ham at this holiday season, in supporting people with disabilities. To order your gift card, click here.
WHAT CAN YOU GET WITH A HONEYBAKED HAM GIFT CARD?
There are so many ways to enjoy HoneyBaked Ham. Every Honey Baked Ham is fully cooked & ready to serve, so you can spend less time in the kitchen and more time with family. Underneath that sweet, crunchy glaze is the leanest, most flavorful, moist & tender ham you’ll find anywhere. Whether it’s our signature ham, tender turkey, delicious desserts or our tasty Heat & Serve sides, you know you’ll be serving the best.. And your favorite home-made sandwich of the year on December 26th can be enjoyed all year long when you come in to HoneyBaked Ham for lunch!
You can use your HoneyBaked Gift Card to shop online, order from the HoneyBaked catalog or at any HoneyBaked location nationwide. And the most satisfying part? 20% of your purchase goes directly to support Living Beyond Boundaries, INC.
$25 Gift Card:
- Mix and Match 3 Signature Sauces
- Red Velvet, Coffee, or Carrot Cake
- Lunch Sandwich Combos
- Pecan, Apple, Pumpkin Pie
$50 Gift Card:
- Whole Turkeys
- Turkey Breast: Roasted & Smoked
- Signature Meat & Cheese Platter
- Boneless & Mini Hams
$100 Gift Card:
- Any Size Traditional Half Ham
- Large Signature Meat & Cheese Platter
- Half Ham & Turkey Breast Combo
- And so much more…


23 Mar Healthy Food & Drink Tips For Your Next Event
So, you’re trying to give an upcoming event some much-needed originality and energy. While choosing an out-of-the-box theme or unique aesthetic style can accomplish this, you’ll need to shell out some significant money.
However, one area that people tend to overlook in which you can spice up your next event: the food & drink choices.
You’d be surprised how innovative and original you can be when it comes to the menu you offer to your guests, and there’s an increasing desire for healthy food options nowadays.
Luckily, we here at Absolute Events by Corrine have been event planning in NJ and NY for over 2 decades. So, here are some tips for choosing healthy food & drink options that’ll be sure to wow your guests at your social or corporate events.
First things first, healthy breakfast/brunch event options.
For an early event where a breakfast or brunch menu is appropriate, whether it’s a conference or another morning affair, you can try serving half portions or smaller, rather than overfilling people and weighing them down.
Try whole wheat bagels instead of plain and use low-fat cream cheese and toppings. A fruit platter can work wonders, as it provides a healthy, energy-inducing snack to guests, while also brightening up the decor and adding a little color to the venue.
If fruit isn’t enough, beef it up with some yogurt or granola, or try oatmeal in a coffee mug. It’s more filling than it looks. The biggest thing is, stay away from donuts, pastries, or muffins.
As far as beverages, common breakfast and brunch drinks like juice and water are relatively healthy options already, and while coffee’s not the best thing for you, you could find yourself facing a mob of angry attendees if you fail to include it on the menu for a breakfast or brunch event.
Now, for healthy lunch choices.
Again, think about portion size. Sometimes even a mid-day event doesn’t necessarily require a full meal. You may be able to get away with some snacks like fresh veggies and dip, some trail mix in a bowl, or, again, a nice fruit platter.
However, if you know your guests will need a little more to keep them going throughout the day, try salads, half-size or small sandwiches, or even whole wheat wraps. Fill them with veggies, fruit, lean turkey, etc., rather than red meat and cheese.
As far as healthy beverage options for a lunchtime event, as longtime NY / NJ event planners, trust us, you should always…ALWAYS, have plenty of water available. On top of that, you can serve unsweetened ice tea or fruit juice.
If you’re planning on serving alcohol at the event, go with drinks with less calories and, again, you can adjust the portion size with skinner glasses.
Lastly, dinner and dessert.
Some scoff at the idea of a dinner salad, but it’s a very healthy choice and, with some doing, it can satisfy a fairly large appetite.
Then, there’s also the option of soup, pasta salad, lean meats, etc. As for side dishes, steamed veggies with lemon and herbs or even a baked potato can work. Just try to use low-fat toppings.
As far as dessert, many events don’t necessarily require a dessert course. However, if you’re planning on serving one, don’t worry, there are healthy choices.
For instance, a small sliver of a not-so-terrible-for-you cake, frozen yogurt, or a fruit platter, once again. Obviously, if you’ve served a fruit platter during an earlier course, this option is literally off the table.
When it comes to beverages for a dinner party or other evening events, it’s the same concept as a mid-day one. However, you may want to include after-dinner coffee as well. Again, when it comes to alcohol choices, try to go with some low-calorie options.
There are plenty of other healthy food & drink options out there. We just hope this post gets you pointed in the right direction so you can design healthy menus for your corporate, social, or wedding events that set them apart while still satisfying the appetites of guests.
About Us: Absolute Events by Corrine is a full-service meeting & event planning company in New Jersey. Whether it’s a corporate conference, a cocktail party, a fundraising gala, a wedding, etc., Absolute Events by Corrine handles every aspect of the planning process so that clients can be guests at their own events.


~~ Originally printed in Carrboro (NC) Free Press, May 2009 ~~
I don’t drink milk, but I am sure that I consume far more than my share of dairy products. In my house I swear we go through a quart of half and half and a pound of butter every week. Then there’s the whole milk yogurt and sour cream. Oh, and the cheese.
Right now in the fridge there is chevre, mozzarella string cheese, baby swiss, sharp cheddar, shredded parmesan, parm in a can, also known as shake-shake, a chunk of coveted Dubliner, and a container of homemade pimento cheese. And this is when we are in short supply and badly in need of doing some shopping.
I like cheese. My kids like cheese. When most parents were brilliantly focused on teaching their children to appreciate vegetables, from broccoli rabe to zucchini, I was teaching my kids to like cheese.
I can remember the first time Bailey tried Brie when she was four and loved it. I was so happy, so proud. And the time when Blake was three and offered cheese at a friend’s house. “I’ll have colby,” she said.
“Um, we don’t have colby,” she was told. “We have this,” which was a plastic wrapped cheesefood “single.”
“Oh,” Blake said. “Flat cheese. It’s OK. I like flat cheese.”
Caleb is nine and quite the consumer. He may be the biggest cheesehead of all. Somehow he has so learned the art of discernment that he can tell whether or not a mozzarella “cheese stick” is Polly-O, which in his mind is far superior to any other brand. And he wants the NY extra sharp cheddar, of course. It costs 50 percent more than ordinary cheddar.
I admit, I bribe my kids with ice cream just like any other mom. Dangling a trip to Maple View Ice Cream over their heads will usually get them moving. But if I really want them to do something I’ll promise true Parmigiano-Reggiano cheese. The good stuff, with all of its crumbly, salty granular deliciousness. I feel sorry for all those folks who think “ambrosia” involves coconut and mandarin oranges with Cool Whip.
I have other favorite cheeses. Morbier, with its layers of ash. Drunken goat cheese. Comte, with glazed apricots. Manchego, especially decadent with quince paste. I’m all about cheese accoutrements, too: olives and sopressata and marcona almonds and wine and sherry.
Mmm. Accessories for cheese. I like that.
I also like that cheese is all about where it’s made. Location, location, location. What the cows eat and what bacteria are in the air play a major role in the outcome. Cheese has “terroir” much like wine.
Here in Carrboro, we can get a bit spoiled by our cheeses. There is an awesome array of cheese to be found at Weaver Street Market, A Southern Season and Whole Foods. Being in such close proximity to local cheesemakers like Chapel Hill Creamery and Celebrity Dairy and Hillsborough Cheese Company can make anyone into a cheese snob. Don’t believe me? You haven’t seen people fight over the last end-of-season perfect button of New Moon cheese at Chapel Hill Creamery’s stand at the farmers’ market.
I imagine there are few places in the world where dairy cows and goats are as lovingly pampered as they are around Carrboro. It’s a good thing too. I’ve got to get to the market. The fridge is looking a little bare.


Dr John P Wright
Updated: 8 June 2006
The deceptively simple task of buying pet food can be a daunting task. From the commercial breaks on television to the shelves at the supermarket we are bombarded with advice on the correct food for our furry feathered friends. Does it matter what we feed them? Why not scraps for dogs and cats, old crusts for birds and fish, and left over muesli for the gerbil. The answer we would all give is “It is not what is best for them”. Dry pellet food is designed to supply all their dietary requirements but have our pets really had much input to this conclusion and might they not well prefer the left over mutton stew.
While dogs will eat almost anything cats are very much more particular as they are almost exclusively meat eaters. Unlike humans and dogs they are not able to manufacture all the proteins they need so they have to ingest all their requirements. Mammals as a group however have similar digestive processes. Two notable exceptions are the hindgut fermenters, being horses and elephants, and the ruminants, cattle and sheep. The former are heavily reliant on their colonic micro flora to digest the vegetable cellulose fibre that they feed on. The gaseous products of this metabolism are then absorbed and utilized by the colon. The process may be likened to a personal compost heap. Ruminants on the other hand have a different approach. They store the vegetable material in their rumens and then move it back for re-mastication and oral salivary digestion. Both of these systems of wet digestion have major weight implications which would not be viable for flying birds.
Birds have a digestive system modelled on that of the dinosaurs. They have a crop in the lower oesophagus which simply stores food followed by a stomach (proventricus) that adds acid and enzymes. The next stage is grinding by the gizzard with or without gravel to assist the process. Once the food leaves the gizzard the nutrients are absorbed in the small bowel and any residue passed out via the cloacae. The colon is usually rudimentary although assisted by one or two caeca that house the micro flora fermenters. Some seed eaters have larger colons but the biggest is found in our ostriches. These large birds also boast a bladder which is probably another reason why they do not fly. In fact if ostriches flew the dropping of ballast would pose serious problems for us earthlings. The other great non flying bird, the emu, has a different approach it has the normal rudimentary avian colon but a very well developed foregut system, a sort of ruminant of the bird world.
It is clear from the above that each species has its own digestive methods and to extrapolate from one species’ eating pattern to the next is not always possible. As the digestive system varies so does the menu. Most species and in particular mammals are omnivores to greater or lesser extent. Even some buck such as the “dik dik” eat carrion. When it comes to primates this theme continues. At first sight it appears that some are strict vegetarians. Gorillas eat bamboo shoots and chimpanzee’s fruit. Closer inspection however shows that both consume insects and animal protein. An archetypical primate is probably the baboon who eats whatever it can lay its hands on, insects, fruit, grass seeds, meat and roots. A close second would be Homo sapiens who eats everything the baboon eats plus fish and even bird nests. This wide variety of food sources has ensured the survival of both of these primates in a wide range of habitats. Man however took more control and added hunting to the gathering. Over the last 2 million years man has slowly become more dependent on meat. The enlargement in the incisor teeth with the passage of time supports this increase in meat consumption.
Further evidence on the diet of man comes from the digestive system. We have a simple stomach without crop, gizzard or rumen. We have high acid output but not as high as true carnivores such as dogs and vultures. We have no foregut adaptations for a vegetarian diet. Our colons are neither rudimentary as in seed eating birds nor massive as in herbivores such as horses and rabbits.
In about 6000 BC we learnt to farm animals with beef and mutton appearing in our diets. In retrospect this was probably a serious mistake. Wild game has a 10% unsaturated fat content in their muscles where as beef has 20% saturated fat. The consumption of dairy beyond infancy added further stress to our own fat deposits. The final blow to ruddy good health was the belief that it was immoral to eat animal products. This is best characterised by the call to abstain from “Anything with a mother”. We seem to have lost the plot.
Human physiology has been designed over a few million years to consume a basically very simple diet of meat which we can catch, grains and vegetables which we can store and fruit in season. We need to differentiate staples from fun food. Staple human food is the meat (fresh on the hoof), cereals (storable for a year) and roots (potato etc which we can harvest over a long time). Fun food is the seasonal food that we have to consume immediately, for example fruit and broccoli. The use of refrigeration, genetic engineering and rapid air transport is distorting the basic human diet.
If we are not careful we will soon be eating pellets ourselves and race horses will be on steak and chips.


Meet Chef Mark Reinfeld
An award-winning chef and authority on plant-based cuisine, Chef Mark is the founding chef of the Vegan Fusion Culinary Academy. Mark has over 20 years of experience preparing and teaching creative vegan and raw cuisine and has written eight acclaimed books. In 2017, he was inducted into the Vegetarian Hall of Fame.
Mark’s culinary education began early. “My first role model was my grandfather, a renowned chef and ice sculptor. He could carve a life sized version of Michelangelo’s David,” Mark said. “He continued cooking and carving ice through his eighties, and was actually carting around an oxygen tank and wielding a chainsaw.”
After college, Mark took a year off to travel the world. He became a vegetarian while working on a kibbutz in Israel. “I saw the impact we have on animals and realized a plant-based diet was the only humane choice,” he said.
After spending several years in San Diego working in the booming natural foods industry, Mark launched Blossoming Lotus Consulting, teaching vegan and raw cooking all over the world.
“Then I went to Hawaii for a two-week vacation and ended up staying for eight years,” Mark laughed. He opened the Blossoming Lotus Restaurant on the island of Kaua‘i and oversaw its growth to become a destination named “Best Restaurant on Kaua‘i.” It also inspired his first book, Vegan Fusion World Cuisine. Published in 2004, it was co-authored with Bo Rinaldi, with a foreword by Jane Goodall, and won nine national awards, including “Best Vegetarian Cookbook in the USA.”
Since then, Mark has authored seven more award-winning books and has led vegan and raw cooking workshops and chef trainings around the world. He serves as the Executive Chef for the North American Vegetarian Society’s Summerfest and offers consulting services for clients including Google, Whole Foods, Kroger, Danone, The Humane Society, Bon Appetit Management, Aramark, Sodexo and more.
The Vegan Fusion Culinary Academy is the culmination of his dream to bring mindfulness, passion and compassion to the culinary world by encouraging more people to discover the pleasures and benefits of plant-based cooking.
- 2017 Inductee into the Vegetarian Hall of Fame
- Healing the Vegan Way, #1 Book For Vegans in 2016, Philly.com
- Gourmand Award - “Best Vegetarian Cookbook in the USA”
- Cookbook of the Year, VegNews
- Amazon #1 New Release in Vegetarian Diets and Healing
- I’lima award winner for “Best Restaurant on Kauai”
- Recipe of the Year Award, Vegan.com
- Platinum Carrot Award - “Innovative and Trailblazing Healthy Chefs”
- Best New Cookbook, PETA
March 16th, 2020 | 28 mins 59 secs
chef, mark reinfeld, vegan fusion culinary academy


Proper nutrition is essential for athletes to perform at their best and achieve optimal results in sports. The right fuel can enhance endurance, support muscle recovery, and improve overall performance. In this article, we will explore the top 10 sports nutrition tips to help athletes maximize their potential and fuel their bodies for success.
1. Hydrate, Hydrate, Hydrate!
- Stay adequately hydrated throughout the day, not just during exercise.
- Consume water before, during, and after workouts to maintain optimal hydration levels.
- For intense or prolonged workouts, consider sports drinks that provide electrolytes to replenish lost minerals.
2. Prioritize Carbohydrates for Energy
- Include carbohydrates in your pre-exercise meals to provide the necessary fuel for sustained energy.
- Opt for complex carbohydrates such as whole grains, fruits, and vegetables, which release energy gradually.
- Refuel with easily digestible carbohydrates immediately after exercise to replenish glycogen stores.
3. Protein for Muscle Repair and Growth
- Consume protein-rich foods such as lean meats, poultry, fish, dairy products, and plant-based protein sources.
- Distribute protein intake throughout the day to support muscle repair and growth.
- Aim for approximately 20-30 grams of protein within 30 minutes after exercise to optimize recovery.
4. Include Healthy Fats for Energy and Nutrient Absorption
- Choose sources of healthy fats, including avocados, nuts, seeds, and olive oil.
- Healthy fats provide sustained energy and aid in the absorption of fat-soluble vitamins.
- Avoid excessive consumption of saturated and trans fats, commonly found in processed foods.
5. Don’t Forget About Micronutrients
- Ensure an adequate intake of vitamins and minerals through a balanced diet.
- Consume a variety of fruits, vegetables, and whole grains to obtain essential micronutrients.
- Consider consulting a healthcare professional or registered dietitian for personalized guidance.
6. Time Your Meals and Snacks Strategically
- Eat a balanced meal containing carbohydrates, protein, and healthy fats 2-3 hours before exercise.
- Consume a small snack 30-60 minutes before workouts for an extra energy boost.
- Refuel within 30-60 minutes after exercise to optimize muscle recovery and replenish energy stores.
7. Be Mindful of Portion Sizes
- Pay attention to portion sizes to maintain healthy body weight and optimize nutrient intake.
- Use visual cues or measuring tools to gauge appropriate portions of different food groups.
- Seek guidance from a registered dietitian to create a personalized meal plan based on your specific needs.
8. Plan for Adequate Pre-Workout Fuel
- Consume a balanced meal containing carbohydrates, protein, and healthy fats 2-3 hours before exercise.
- Avoid heavy, high-fat meals close to the workout, as they may cause discomfort and hinder performance.
- Experiment with different pre-workout snacks to find what works best for your body and preferences.
9. Recovery Nutrition: Refuel and Repair
- Consume a mix of carbohydrates and protein within 30 minutes after exercise to kickstart muscle recovery.
- Include foods such as chocolate milk, yogurt with fruits, or a protein shake for quick and convenient recovery nutrition.
- Aim for a carbohydrate-to-protein ratio of 3:1 or 4:1 for optimal muscle glycogen replenishment.
10. Listen to Your Body
- Pay attention to your body’s signals and adjust your nutrition accordingly.
- Experiment with different foods and timing to find what makes you feel energized and perform at your best.
- Consult with a registered dietitian for personalized advice and guidance based on your unique needs.
Proper sports nutrition is a vital component of athletic performance. By following these top 10 sports nutrition tips, athletes can fuel their bodies effectively, optimize performance, and enhance recovery.
Remember, nutrition is a personal journey, and it’s important to listen to your body’s needs and consult with professionals for tailored guidance.
With a well-rounded nutrition plan, athletes can unlock their full potential and achieve their goals in the world of sports.


When Peter Sawkins won the Great British Bake Off in November 2020, it was the culmination of an amazing journey that began when he started watching the show aged 12. Just 8 years later, he won the coveted GBBO cake-stand with his imaginative, distinctly Scottish twists on baking classics, his unsurpassed flair for flavour and his witty, self-deprecating honesty. And, of course, his sheer passion for baking. Now, in PETER BAKES, Peter reveals the secrets to his baking success, his brilliant recipes and gluten-free options, and his trademark tricks including how to listen to your cakes, how to enhance your skills and how to develop the confidence to trust your senses in the kitchen. All of which will help you make everything from showstopping cakes and perfect patisserie to yummy puddings that’ll bring a smile to everyone’s faces.


My name is Christiane, and I live with my husband and three sons in Beijing, China. Originally I’m from the North of Germany. Both my origin and my many hears in Asia influence what I love to eat – fresh and smoked seafish from the shores of Northern Europe as much as Chinese stir-fries and Thai curries. And there is always the Mediterranean cuisine, that basically all of us love, don’t we? The five of us enjoy travelling, and one of our greatest pleasures on the road is to try out local delicacies, from street foods to local fine cuisine.
I got into low-carb eating a while ago after two events occurred at basically the same time: I was diagnosed with a heightened blood sugar level, indicating pre-diabetic insuline resistance. And my husband and I were introduced to the ultra low-carb, high-fat ketogenic diet as a means to lose weight. We both gave it a try and were stunned by the results that included instant weight loss and higher energy levels without going hungry. I started reading about it and about how different people with their individual metabolism require different diets. Mine asked for reduction in grains, starches and sugar. Even though I quit keto and now eat a slightly more flexible low-carb diet, my blood sugar levels have returned to normal, my weight has remained stable at its post-weight-loss level and I have way more energy than I used to when eating high-carb fare. That made me jump into food and developing recipes, and I am enjoying it so much that I decided to start this blog to share my recipes.
Professionally, I am a freelance writer, covering all sorts of topics in China and Asia. Being able to write about food now too, is a great joy for me! Thank you for visiting Lowcarblounge, and I hope you enjoy my recipes, and please feel free to get in touch with questions or comments any time HERE.


The Best High-Fiber Foods
Note: The amount of fiber in these foods can vary slightly between the raw and cooked versions.
1. Split Peas
Fiber: 16.3 grams per cup, cooked.
Go-To Recipe: Spinach and Yellow Split Pea Soup
A staple in Indian cooking, split peas form a terrific, protein-rich base for soups, stews, and dhals. This South Asian recipe is the best kind of comfort food: healthy, satisfying, and super filling.
Fiber: 15.6 grams per cup, cooked.
Go-To Recipe: Lentil Quinoa Burgers with Sautéed Mushrooms
Lentils are kitchen all-stars—they take less time to cook and are more versatile than many other legumes. This recipe takes advantage of their slightly meatier taste and turns them into a juicy patty that’s held together with lemon juice, cilantro, and walnuts.
3. Black Beans
Fiber: 15 grams per cup, cooked.
Go-To Recipe: Black Bean and Sweet Potato Chili
Sweet potato pairs perfectly with the smokiness of chipotle peppers and adds even more fiber to this hearty bean dish. Loaded with complex carbs and protein, this cold-weather stew makes a perfect post-workout meal.
4. Lima Beans
Fiber: 13.2 grams per cup, cooked.
Go-To Recipe: Leek and Lima Bean Soup with Bacon
Lima beans might sound unappetizing, but when cooked in bacon fat, paired with leeks, puréed into a soup, and topped with sour cream, they’re pretty darn delicious.
Fiber: 10.3 grams per medium vegetable, cooked.
Go-To Recipe: Roasted Artichokes for Two
Packing more fiber per serving than any other vegetable, artichokes are curiously underused in most people’s kitchens (perhaps because they look a bit… prickly). Get creative and try this simple recipe with lime, garlic, and black pepper.
Fiber: 8.8 grams per cup, cooked.
Go-To Recipe: Scallops on Minted Pea Purée with Prosciutto
Puréeing veggies is a great way to squeeze extra nutrients into any meal—this recipe comes together lightning-fast and is filled with protein, omega-3s, and, of course, fiber.
Fiber: 5.1 grams per cup, boiled.
Go-To Recipe: Paleo Broccoli Fritters
This caveman-friendly dish is pretty simple. To make these fritters, just combine onion, garlic, broccoli, eggs, and almond meal. Once they hit the table, you’ll be surprised how much broccoli gets finished in one sitting.
Fiber: 4.1 grams per cup, boiled.
Go-To Recipe: Hoisin Glazed Brussels Sprouts
Try this Asian twist on the old standard—this meal carries tones of ginger, sesame, and peanut that will keep you coming back for seconds (and maybe thirds).
Fiber: 8 grams per cup, raw.
Go-To Recipe: Raspberry, Coconut, and Oat Macaroons
Raspberries aren’t a hard sell—they’re basically nature’s candy. With the help of coconut, oatmeal, and vanilla, they make a relatively healthy dessert that pleases any palate.
Fiber: 7.6 grams per cup, raw.
Go-To Recipe: Blackberry Lemon Salad
Successfully mixing sweet and savory isn’t for the faint of heart, but this salad makes use of blackberries, lemon, scallions, and dill to great effect.
Fiber: 6.7 grams per half, raw.
Go-To Recipe: Chicken, Black Bean, Avocado and Radish Salad
Few foods deserve the title of “superfood” more than the avocado, which is jam-packed with vitamins, fiber, and healthy fats. Pile it on top of this low-carb, Mexican-inspired salad to add some creamy goodness.
Fiber: 5.5 grams per medium fruit, raw.
Go-To Recipe: Herb-Roasted Pork Tenderloin with Pears
This recipe is a simple and inexpensive way to experiment with an unusual flavor combination. Pork works well with sweeter flavors, and the high sugar content of pears makes them easy to caramelize.
13. Bran Flakes
Fiber: 7 grams per cup, raw.
Go-To Recipe: Vanilla, Honey, and Yogurt Smoothie with Bran Flakes
Short on time? Whip up a nutritious smoothie and take breakfast to go. This shake is a healthy and delicious way to get plenty of fiber and a hefty amount of protein, all in one glass.
Fiber: 6.3 grams per cup, cooked.
Go-To Recipe: Avocado Pesto Pasta with Peas and Spinach
With the right sauce, whole-wheat pasta is indistinguishable from its high G.I., white-flour cousin. Mix in avocado to add a wonderful creaminess to your pasta without using dairy.
15. Pearled barley
Fiber: 6 grams per cup, cooked.
Go-To Recipe: Pearl Barley Risotto with Roasted Squash, Red Peppers, and Rocket
It’s not just for making beer—barley is a chewy, nutritious grain that contains more fiber than oatmeal and brown rice. It can be used in soup, salad, or tea, but try it out in this tasty risotto with seasonal fall vegetables.
Fiber: 4 grams per cup, cooked.
Go-To Recipe: Carrot Cake Oatmeal
With just one tablespoon of maple syrup per serving, this breakfast is a guilt-free way to indulge in the morning. Plus, it’s packed with fiber-friendly oats, carrots, and coconut.
Sneaky Tips to Add More Fiber to Any Meal
- Add flaxseed meal to oats, smoothies, yogurt, and baked goods—you can even try breading chicken or fish with it. A two-tablespoon serving contains 3.8 grams of fiber and a dose of omega-3 fatty acids to boot.
- Chia seeds have a whopping 5.5 grams of fiber per tablespoon. When they meet with water, they form a goopy gel that is great for thickening smoothies, making healthy puddings, or replacing eggs in cakes and cookies.
- While spinach and carrots aren’t as high in fiber as the veggies mentioned above, they can easily be sliced or grated and snuck into many dishes without much hassle: Try adding some to banana bread, shakes, eggs, or even a homemade pizza base.
- Food processors are fiber’s best friend. Purée some cooked vegetables and add them to sauces and stews, or swap out rice for chopped-up cauliflower.


Diamond Indian and Hungarian Cuisine is truly a gem when it comes to delicious and authentic Indian cuisines. We are located at 149 Queens pde, Clifton Hill VIC and we are available for delivery and pickup. We highly recommend our Diamond Special menu, which includes our Butter Chicken, Dum Ka Chicken, Goat Curry and Goat Vindaloo. You can also try our Selection of Famous Indian Street Food such as Onion and Spinach Bhaji, Samosa Chat, Tikki Chat, Chicken Tikka and Paneer Tikka. For our Mains, we have Punjabi Curry, Rogan Josh, Vindaloo, Korma, Kadai Masala, Tawa Masala and Lentil Tarka. Click on our Order Online button if you want to avail of our delivery and pickup services.


Are you looking to add a little spice to your daily routine? Look no further than ginger, the secret ingredient that is sure to transform your everyday life and boost your overall well-being. Known for its powerful health benefits and unique flavor, ginger has been used for centuries in traditional medicine and culinary practices. From relieving digestive issues to reducing inflammation and even improving brain function, this humble root packs a punch when it comes to improving your health. But it doesn’t stop there. Ginger is also a versatile ingredient that can be used in a variety of dishes and beverages, adding a zing of flavor and a wealth of nutrients. So why not give ginger a try and unlock the hidden potential it holds for your daily routine? Get ready to invigorate your senses and enhance your well-being with this extraordinary ingredient.
Ginger’s Impact on Digestion and Gut Health
The digestive system plays a crucial role in our overall well-being, and ginger has long been hailed for its ability to support and improve digestion. Ginger contains compounds called gingerols and schools, which have been shown to stimulate the production of digestive enzymes, aiding in the breakdown of food and absorption of nutrients. These compounds also help to relax the muscles in the digestive tract, reducing spasms and relieving symptoms of indigestion, bloating, and abdominal discomfort.
In addition to its digestive benefits, ginger is also known for its ability to promote a healthy gut. The gut is home to trillions of bacteria that play a crucial role in our immune system, mood regulation, and overall health. Studies have shown that ginger has antimicrobial properties that can help to maintain a healthy balance of gut bacteria, preventing the overgrowth of harmful pathogens. This can lead to improved digestion, reduced inflammation in the gut, and enhanced nutrient absorption.
Incorporating ginger into your daily routine can be as simple as adding freshly grated ginger to your morning tea or including it in your cooking. You can also try ginger supplements, which are available in capsule form and can provide a concentrated dose of ginger’s beneficial compounds. However, it’s important to note that everyone’s digestive system is unique, and some individuals may be more sensitive to the effects of ginger. If you have any underlying digestive conditions or are taking medication, it’s always best to consult with a healthcare professional before making any significant changes to your diet or supplement routine.
The Anti-inflammatory Properties of Ginger
Inflammation is a natural response by the body to protect against injury and infection. However, chronic inflammation can lead to a host of health issues, including heart disease, arthritis, and autoimmune disorders. Fortunately, ginger has been shown to possess powerful anti-inflammatory properties that can help combat chronic inflammation and promote overall well-being.
The main bioactive compound in ginger, gingerol, has been extensively studied for its anti-inflammatory effects. Gingerol inhibits the production of inflammatory substances in the body, reducing swelling and pain associated with conditions such as arthritis. It also acts as a potent antioxidant, neutralizing harmful free radicals and protecting our cells from damage.
Ginger’s anti-inflammatory properties extend beyond joint health. Studies have shown that ginger may also help reduce inflammation in the brain, which has been linked to cognitive decline and neurodegenerative diseases such as Alzheimer’s. By incorporating ginger into your daily routine, you can potentially protect your brain health and improve cognitive function.
There are numerous ways to include ginger in your diet to harness its anti-inflammatory benefits. Try adding freshly grated ginger to your stir-fries, smoothies, or salad dressings. You can also brew a soothing ginger tea by steeping a few slices of ginger in hot water. For those who prefer a more concentrated dose of ginger, supplements are available in various forms, including capsules, powders, and extracts. However, it’s important to choose high-quality supplements from reputable brands to ensure safety and efficacy.
Ginger’s Role in Boosting the Immune System
A strong immune system is essential for warding off infections and maintaining optimal health. Ginger has long been regarded as a natural immune booster, thanks to its potent antimicrobial and antioxidant properties. These properties help to strengthen the immune system and protect against a wide range of pathogens.
Ginger is rich in antioxidants, which are compounds that help neutralize harmful free radicals in the body. Free radicals can damage cells and weaken the immune system, making us more susceptible to infections and diseases. By consuming ginger regularly, you can provide your body with a plentiful supply of antioxidants, helping to fortify your immune system and promote overall health.
In addition to its antioxidant properties, ginger also has antimicrobial effects that can help fight off bacterial and viral infections. Studies have shown that ginger can inhibit the growth of various pathogens, including bacteria like E. coli and viruses like the common cold virus. By incorporating ginger into your daily routine, you can potentially reduce the frequency and severity of infections, keeping your immune system strong and resilient.
There are numerous ways to enjoy the immune-boosting benefits of ginger. Try adding freshly grated ginger to your morning smoothie or juicing it with other immune-boosting fruits and vegetables. You can also incorporate ginger into your cooking by adding it to soups, stews, and curries. If you prefer a more convenient option, ginger supplements are readily available and can provide a concentrated dose of ginger’s immune-boosting compounds. However, it’s important to remember that supplements should not replace a balanced diet and a healthy lifestyle.
Incorporating Ginger into Your Daily Routine – Recipes and Ideas.
Now that you’re aware of the incredible health benefits of ginger, it’s time to explore the various ways you can incorporate this versatile ingredient into your daily routine. From savory dishes to sweet treats and refreshing beverages, ginger can add a zing of flavor and a wealth of nutrients to your meals.
1. **Ginger Stir-fry:** Add freshly grated ginger to your favorite stir-fry recipe for a burst of flavor and added digestive benefits. Ginger pairs well with vegetables, tofu, chicken, and shrimp.
2. **Ginger Tea:** Brew a soothing cup of ginger tea by steeping a few slices of ginger in hot water. Add a squeeze of lemon and a drizzle of honey for extra flavor.
3. **Ginger Smoothie:** Blend together frozen mango, spinach, almond milk, and a thumb-sized piece of ginger for a refreshing and nutritious smoothie.
4. **Ginger Salad Dressing:** Whisk together grated ginger, olive oil, lemon juice, honey, and a pinch of salt to create a tangy and aromatic dressing for your salads.
5. **Ginger-infused Water:** Slice a few pieces of ginger and add them to a pitcher of water. Let it infuse overnight in the refrigerator for a refreshing and detoxifying drink.
6. **Ginger Cookies:** Bake a batch of ginger cookies using freshly grated ginger for a spicy and satisfying treat.
These are just a few ideas to get you started, but the possibilities are endless when it comes to incorporating ginger into your daily routine. Experiment with different recipes and discover new ways to enjoy the unique flavor and health benefits of ginger.
Ginger as a Natural Remedy for Common Ailments
Throughout history, ginger has been used as a natural remedy for a wide range of common ailments. Its potent bioactive compounds make it a popular choice for those seeking natural alternatives to traditional medicine. Here are some common health issues that ginger may help alleviate:
1. **Nausea and Motion Sickness:** Ginger has long been used as a remedy for nausea and motion sickness. Studies have shown that ginger can help reduce feelings of nausea and vomiting, making it a valuable natural remedy for those prone to motion sickness or experiencing morning sickness during pregnancy.
2. **Menstrual Pain:** Many women experience menstrual cramps, which can be debilitating and affect their daily lives. Ginger has been shown to have pain-relieving properties and can help reduce the severity of menstrual pain when consumed regularly.
3. **Muscle Soreness:** Whether it’s from an intense workout or a long day of physical labor, muscle soreness can be uncomfortable and hinder our daily activities. Ginger’s anti-inflammatory and analgesic properties make it a popular choice for relieving muscle soreness and promoting faster recovery.
4. **Respiratory Infections:** Ginger’s antimicrobial and immune-boosting properties can help fight off respiratory infections such as the common cold and flu. Consuming ginger regularly can potentially reduce the duration and severity of symptoms.
5. **Headaches and Migraines:** Ginger has been used for centuries to relieve headaches and migraines. Its anti-inflammatory properties can help reduce inflammation in the blood vessels, alleviating pain and discomfort.
When using ginger as a natural remedy, it’s important to remember that everyone’s body is different, and results may vary. It’s always best to start with small amounts and gradually increase the dosage if needed. If you have any underlying health conditions or are taking medication, it’s advisable to consult with a healthcare professional before using ginger as a natural remedy.
Ginger in Skincare and Beauty Routines
Ginger’s benefits extend beyond the kitchen and into the realm of skincare and beauty. This versatile ingredient can be a valuable addition to your beauty routine, helping to improve the health of your skin, hair, and nails.
1. **Radiant Skin:** Ginger contains antioxidants that can help protect the skin from oxidative stress and premature aging. It also has anti-inflammatory properties that can reduce redness and inflammation, making it suitable for those with sensitive or acne-prone skin. You can create a homemade ginger face mask by combining grated ginger with honey and yogurt for a rejuvenating and nourishing treatment.
2. **Hair Health:** Ginger’s stimulating properties can promote hair growth and improve scalp health. It can help increase blood circulation to the scalp, which in turn nourishes the hair follicles and encourages healthy hair growth. You can create a ginger hair mask by mixing freshly grated ginger with coconut oil and applying it to your scalp for a revitalizing treatment.
3. **Strong Nails:** Weak and brittle nails can be a common problem, but ginger can help strengthen and improve the health of your nails. Ginger’s antimicrobial properties can also help prevent nail infections. Simply soak your nails in a mixture of warm water and grated ginger for a few minutes each day to promote stronger and healthier nails.
When using ginger in your skincare and beauty routines, it’s important to do a patch test first to ensure you don’t have any adverse reactions. If you experience any redness, itching, or irritation, discontinue use immediately. As with any skincare or beauty product, it’s always best to opt for natural and organic ingredients and choose high-quality products.
Ginger Supplements and Their Effectiveness
While incorporating ginger into your daily routine through food and beverages is an excellent way to reap its health benefits, supplements can also be a convenient option for those who prefer a more concentrated dose of ginger’s beneficial compounds. Ginger supplements are available in various forms, including capsules, powders, and extracts. But how effective are they?
Studies have shown that ginger supplements can be an effective way to harness the health benefits of ginger. However, it’s important to choose high-quality supplements from reputable brands to ensure safety and efficacy. Look for supplements that are standardized to contain a specific amount of ginger’s active compounds, such as gingerols and shogaols. This ensures that you’re getting a consistent and reliable dosage with each supplement.
When taking ginger supplements, it’s essential to follow the recommended dosage instructions provided by the manufacturer. It’s also important to note that supplements should not replace a balanced diet and a healthy lifestyle. They should be used as a complement to a nutritious diet and regular exercise.
As with any dietary supplement, it’s always a good idea to consult with a healthcare professional before starting any new supplement routine, especially if you have any underlying health conditions or are taking medication.
Ginger Precautions and Potential Side Effects
While ginger is generally safe for most people, there are a few precautions to keep in mind, especially if you’re considering incorporating it into your daily routine in larger amounts or through supplements.
1. **Allergies:** Some individuals may be allergic to ginger. If you experience any allergic reactions such as hives, itching, or difficulty breathing after consuming ginger, discontinue use immediately and seek medical attention.
2. **Digestive Sensitivity:** Ginger can stimulate the digestive system, and some individuals may be more sensitive to its effects. If you experience any gastrointestinal discomfort, such as heartburn, bloating, or diarrhea, reduce the amount of ginger you consume or discontinue use if necessary.
3. **Blood Clotting Disorders:** Ginger has blood-thinning properties and may interfere with blood clotting. If you have a bleeding disorder or are taking blood-thinning medications, it’s crucial to consult with a healthcare professional before consuming ginger in larger amounts or through supplements.
4. **Pregnancy and Breastfeeding:** While ginger is generally considered safe during pregnancy and breastfeeding, it’s always best to consult with a healthcare professional before using ginger as a natural remedy or incorporating it into your daily routine in larger amounts.
As with any dietary change or supplement, it’s important to listen to your body and make adjustments as needed. If you have any concerns or experience any adverse effects, it’s best to consult with a healthcare professional for personalized advice.
Conclusion – Embracing Ginger for a Healthier Lifestyle.
Ginger is truly a remarkable ingredient that can transform your daily routine and boost your overall well-being. From its impact on digestion and gut health to its anti-inflammatory properties and immune-boosting benefits, ginger offers a wealth of health advantages that are backed by centuries of traditional use and scientific research.
Incorporating ginger into your daily routine can be as simple as adding freshly grated ginger to your meals, brewing a cup of ginger tea, or taking ginger supplements. However, it’s important to remember that everyone’s body is different, and results may vary. If you have any underlying health conditions or are taking medication, it’s always best to consult with a healthcare professional before making any significant changes to your diet or supplement routine.
So why not give ginger a try and unlock the hidden potential it holds for your daily routine? Get ready to invigorate your senses, enhance your well-being, and embrace a healthier lifestyle with this extraordinary ingredient. Start small, experiment with different recipes and ideas, and discover the incredible benefits that ginger has to offer. Your body will thank you for it.


(3 oz.) pineapple juice + (3 oz.) simple lemonade
2 teaspoons of agave nectar
¼ cup fresh lime juice (from 2 limes)
4 teaspoons tajin seasoning
4 lime wedges
(6 oz.) tequila
Jalapeño slices and pineapple wedges, for garnish (optional)
Serves 2 or 3 glasses.
Place tajin seasoning in a shallow dish. Run a lime wedge around the rim of 3 glasses. Dip rim of each glass in tajin seasoning to coat. Fill each glass with ice. Mix pineapple juice, agave, tequila, ice in shaker Shake well and pour. Stir in lime juice. Add lime and garnish. Add a splash of lime La Croix on top (optional). Stir once with spoon.


I am a suburban forager.
Saturday: Caltrained to the Ferry Building for goodies. I arrived too late to snag a Spring Hill Organic butter (drat!), but I was able to secure a dozen Marin Sun Farms pasture-raised eggs. At $7, these are the most expensive eggs I have ever purchased, so I hope these chickens live like kings.
After filling my grocery tote, I grabbed a cappuccino from Blue Bottle Roasting Co (a local roaster). Good coffee, lovely cappuccino art, and friendly (attractive) baristas. :-> I also bought a lamb sausage from Prather Ranch Meat Co., another purveyor of sustainable, humanely-raised animal products. Served on a fresh Acme bun with mint sauce...divinity.
I forgot to pick up local olive oil for the week, and I used this excuse to visit Mountain View's Sunday farmer's market. The only olive oil supplier was Adams Ranch, which offered reasonably priced organic oil which I found wonderfully flavorful. Strong, buttery Mission olives dominate -- definately a finishing oil. Jenny picked out a bottle of mildly-flavored Napa Valley olive oil at Country Sun on our way home, so between the two we will have our olive oiling bases covered. Mmm. Country Sun also stocks Spring Hill butter -- not as fresh as from the farmer's market, but at least I get local cred.
My culinary plan for the week: using my fancy-pants eggs, remaining creme fraiche, and frou-frou butter, I will make a Tartine Bakery cookbook quiche. I picked up leeks, fennel, and potatoes at the Ferry Building, so a rich soup is in order. And a Synergy lemon, Mountain View shallots, and crisp local greens will join forces for a simple side salad. I expect my excessive leftovers to last a few days, and my other purchases (chard, celery, carrots, eggplant spread, Spring Hill sage cheddar, etc) will sate my Bay Area-loving palate.
Revision on rules for this week: I've been reading up/thinking on local fooding, and I aim for 80/20 locavore. That is to say, if I can get 80% of my food locally, and 20% from other sources, I get a pat on the back. I cannot, for example, purchase flour, coffee, or (gulp) chocolate from local sources; and although I could abstain from these imported fares, the point of this exercise is to become familiar with local providers of staple items. It is not a low-carb, no-caffeine diet.
Besides, mindful purchasing is a bigger than prioritizing local, or organic, or whatever. Some items, like butter or strawberries, have local sources, and buying these confers benefits to me and my community. Other items, like rice, can be sourced through California, but because grain production in this region is water and petroleum-intensive, purchasing rice from Bangladesh actually creates a smaller eco-footprint. Gah! So many details! I want a food ethics litmus test -- four legs good, two legs bad!
Food ethics make for a complicated calculus -- any over-simplified metric becomes an exercise in purity rather than values. I am enjoying the excuse to try, say, new local olive oils and visit nearby farmer's markets. But dammit, I need my caffeine.
Using some otherwise unappealing vegetable bits (celery hearts, leek tops, etc), I made a gallon (!) of 99% local fresh veggie stock (peppercorns from whoknowswhere). Crazy easy. I'm now officially swearing off storebought stocks alltogether. If you have random veggie bits and can boil water, you can too!
Basic Vegetable Stock
4 cups chopped mixed vegetables (I used: 2 cups leek tops, 1 cup carrots, 1 cup celery hearts; onions work here too)
18 cups water
6-8 cloves garlic, coarsely chopped
8 branches parsley
10-14 pepper corns
salt (to taste)
olive oil (splash to taste)
Bring everything to a boil for one hour. Strain out solids. Voila! Refrigerate all the stock you can use in 3-5 days, and freeze the rest.
Quiche and soup to come!
P.S. I've been craving raw oyster; or rather, never having eaten raw oyster, I've roused the desire to do so. Today, at a fishmonger's suggestion, I downed a fresh Kumomoto. I loved it. It was sweeter and milder than I expected, and the texture was delightful. I could see myself eating a plate of these -- which is unfortunate, given their price.


We may go in for our share of fancy food, but there’s lots of times when only the simple things will do. Amidst running around the white sand beaches of Florida’s Emerald Coast, drinking more than we probably should, and relaxing poolside at our condo, we had to make time for that most important of meals: lunch. And not wanting to break the bank (or drive), we discovered a small deli within walking distance of the Beach Club that specialized in hot dogs called The Dog House Deli. Jess and I both love a good hot dog, whether we’re making them for ourselves or getting them from our favorite local hot dog cart, so we had to give it a try…and then another try. Our final verdict? The Dog House is fantastic cheap beach eats.
My first experience with the place was a Chicago-style dog made with onions, sweet relish, tomatoes, pickles, peppers, and celery salt — a very tasty combination. I’m sure that Chicago natives could nitpick this version of their local delicacy to death, but it tasted pretty good to this Arkansas boy.
Even better than the Chicago-style was the chili, cheese, and onion monster you see in the picture above. That’s an 8-inch dog on a soft bun, covered in savory chili, yellow mustard, and just the right amount of chopped onion. Sure, the chili dog isn’t the most inventive way to eat a hot dog, but this version of the classic was one to remember.
The best thing I ate a The Dog House, though, wasn’t a hot dog at all — it was a big slab of Polish kielbasa. The sausage was part of the New Orleans-style plate which saw the kielbasa covered in sauerkraut and then doused with thick, rich red beans. Should red beans and rice where the rice is replaced by sausage and kraut on a bun work? Probably not. Did it work? Oh, most definitely. The sausage was spicy, with a nice snappiness to the casing, and the beans were as good as any I’ve had. The kraut added a nice, bright tang to the plate, and the bun was substantial enough to hold everything up, although a fork and knife were necessary to maneuver around this plate of goodness. I paired the beans and sausage plate with a Pensacola Bay Brewery Riptide Amber, which reminded me favorably of a Diamond Bear English Pale. All in all, a top notch lunch for not a lot of money.
The Dog House Deli is located at 35 Via de Luna Drive in Pensacola Beach. It’s not very big, but it will quickly become your go-to place for lunch if you’re in the area.


The restaurant trattoria Bordino is a small, characteristic, and romantic restaurant located in the historical center of Florence, Toscana, Italy, just a few steps from Ponte Vecchio and Palazzo Pitti. A typical Tuscan restaurant where experiencing one of the best Florence dinner you may find. A Florence restaurant and trattoria famous for its Florentine steak cooked on the barbecue as well as for its cozy, romantic, candle light atmosphere. If you are planning to visit Florence, we invite you to have a dinner at our restaurant. You won't be disappointed and you'll find our restaurant to be one of the best of Florence.
Trattoria Bordino - Via stracciatella, 9r - Firenze - PI 03833710480


Homemade Peanut Butter Protein Bars
- 1 cup natural peanut butter
- 1 cup PB2 (dehydrated peanut butter powder)
- 1/4 cup honey
- 1/2 cup Stevia for baking
- ¼ cup water
- 2 ½ cups dry uncooked old-fashioned oatmeal
- 2 cups protein powder (I used chocolate flavored.)
- ½ cup Flax Mill
- 1 tsp vanilla or to taste
- Cinnamon to taste
- Combine peanut butter, honey and vanilla and Stevia in a large nonstick pot and warm up over a low heat until mixed. (May be a bit runny.)
- Mix dry ingredients in a bowl.
- Pour peanut butter/honey mixture in the bowl with the dry ingredients.
- Stir. This is when you add the water needed to make it less crumbly. I even use my hands to really mix it together nicely.
- Press into a 9×9-inch pan that you’ve sprayed with non-stick spray.
- Put in the fridge for about 30 minutes.
- Remove from fridge and cut into 16 equal bars.
- Wrap each bar in wax paper. Although, you don’t need to store them in the fridge, I do because I like it cold.
Chrissy Bernal http://chrissybernal.com/


The American spirit was certainly alive recently on at a 300-year-old, cream-line dairy farm, where a farmer is working around the clock to bottle his own milk after his processor told him to dump it. Locals have been lining up to support him and his family farm non-stop!
When Ben Brown’s dairy processor told him they could no longer buy his milk, he got to work bottling it himself.
Brown’s Whoa Nellie Dairy farm has been providing high-quality, cream-line milk since the 1700s. He sells some of it at his on-site farm store, but a large portion of it used to be sold to a dairy processor who pasteurized and bottled it for local restaurants and markets.
When he realized he would have to dump hundreds of gallons of milk each week until his 70 milking cows dried up, he couldn’t fathom that idea. So he decided to do something about it!
Brown got to work pasteurizing the milk in small batches in his 30-gallon vat and then bottling it up.
The line to get milk was over 20-people deep for hours!
“I know their uncle, Larry Basinger, and we want to help the Brown family through this,” one customer said. “We’re going to buy 10 gallons. I have orders from our whole family.”
They sold out within hours and have sold out almost every day since. On days they don’t sell out, they donate their fresh, non-homogenized milk to local charities.
“I hate waste, and I don’t want to dump milk. People can use it, and I still have to pay my bills,” Brown said.
Brown and his wife Mary Beth purchased the farm four years ago from Ben’s parents. He admitted to a local newspaper that his family has “barely been scraping by” in recent years, and that at first, he was afraid the lock down would be the end of them.
“I don’t want us to go under. This farm has been in the Brown family since the 1700s,” he said.
Two weeks ago, the farm was able to purchase a second 45-gallon pasteurization vat, so Brown won’t have to stay up all night processing it anymore.


It is not only about what is already on offer; it is also about what other products we can procure at your request.
Our selection includes traditional regional Italian cheeses.
Our cheese makers guarantee not only the quality of the cheeses, but also their appropriate selection.
For example, we import cheeses
from the legendary producer Beppino Occelli, sheep milk cheeses from
CAU & Spada and some selected cheeses from La Casera
or Fattoria Fiandino.
We focus on seeking out only small and medium-sized trade producers who put passion, hard work and energy into their work.
Our portfolio includes Marche prosciutto and salami from the master butcher Domenico Celli and Mercatello, San Daniele ham from
La Glacere and prosciutto
We are particular about the quality and origin of our meats. In our selection, you will find only verified suppliers with whom we have long-term experience. We like to cooperate with small stockbreeders who enrich our selection with Chianina, Marchigiana, Romagnola and also breeds from Corte Pizzolo.
We also import Fasson from La Granda or veal from Salumificio Bianza.
Ham & Salami
Pasta & Rice
Amongst our main suppliers of dry pasta are for example Pastificio Benedetto Cavalieri, Pastificio Artigiano Cavaliere Cocco. It is flawlessly produced to have a perfectly rough surface that sauce wonderfully sticks to, making food taste incomparably better. We import rice from Melotti, a family company that grows and processes rice in Verona.
We may not engage in wine import,
but we do have a couple of friends whose wines we enjoy, and which the Czech market simply must not miss out on. One of them is Prosecco from Ruggeri, which was awarded a star
by Gambero Rosso. You can also have
a taste of wines from Fattoria La Magia, which produces traditional Tuscan wines; Brunello, for example, also offers BIO options.
A true Italian Christmas table simply cannot do without panettone! We have the honour of importing panettone from one of the best Italian trade producers, mister Daria Loison! We offer a truly wide range of classic Italian biscuits such as amaretti, savoiardi, or cantuccini. We are also very proud of the chocolate from Torroneria Barbero from Asti in Piemonte, a small producer who specialises in torrone, guandujotti and many more.
We currently cooperate with three flour producers – Molino Dalla Giovanna Emilia Romagna, Molino Paolo Mariani from Marche and Molino Quaglia from Veneto. You can find many types of flour in our portfolio. Tell us what you are planning
to bake or cook and we will find the best option for you.
We offer various types of nuts and nut products such as pastes, flours or grenaille from a producer in Piemonte.
We also import honey from the visionary Giorgio Poeta, who decided to let his honeys ripen in oak barrique barrels!
Tinned Products & Spices
This section offers an infinite number of various types of tinned products, from dried tomatoes and anchovies to pesto and various sauces.
Our main suppliers are Roi form Liguria, De Carlo form Apulia and La Granda Tradizioni from Piemonte.
We have also recently discovered interesting producers of vegan and gluten-free products that we have now started to import.
Olive Oil & Vinegar
We offer many recognised and
high-quality olive oils from producers such as Roi, De Carlo
or Pianogrillo form Sicily.
We are proud of the balsamic vinegars from our friend and
long-time partner Acetomodena,
who guarantees the highest quality.
If you are looking for the right Christmas, birthday or business gift, or a gift for any other occasion, we would be happy
to prepare a gift basket at your request. A beautiful wooden basket or an elegant paper box will make your gift look truly irresistible.


Christian Urrutia / The Advocate
Culinary arts student Kyle Delos Santos brought back a new and rejuvenated knowledge of healthy eating from her trip to Italy this past summer.
Delos Santos was born in San Francisco in 1989 and then moved to the East Bay when she was 10 years old. Her love for food was inspired by her parents, who strongly value cooking healthy prepared meals at home rather than dining out.
Born to Filipino-American parents, she said that their favorite foods still consist mainly of Filipino ingredients. However, Delos Santos has introduced her family to many new additives, and cuisines.
Here in the Bay Area we have the luxury of walking down the street and getting food from many different cultures, which is something you don’t find everywhere.
“My cooking is all about the people, and goes back to sharing something I love with someone. Being in the kitchen and staying focused, shows that nothing else matters in that moment,” she said.
She said she looked into other culinary schools like Cordon Bleu in San Francisco, because it’s local and attracts a good demographic of people but she enjoys the level of responsibility that comes with the word chef here at Contra Costa College.
Delos Santos took on restaurant jobs concurrently with classes here at CCC in her first semester. It gave her an opportunity to see how different kitchens are run and exposed her to different techniques from different cooks. She worked closely with, and learned many tools of the trade, from head chef Elizabeth Schwartz her first semester, summer 2015.
“This program here has challenged me, and when I got back from Italy my mindset changed to letting the ingredients speak for themselves,” Delos Santos said.
She said when they were in Italy she learned to appreciate the health differences in pizza. In that region of the world, they use less cheese and more olive oil, so they’re not overdressed, and all their pizzas are called focaccia. Their diet is mostly Mediterranean, so it’s higher in seafood. “The way we use cheese here, is similar to how they use oil in Italy,” Delos Santos said.
They have more authentic oil, and they finish their dishes like antipastos. She said that they didn’t eat at many restaurants, but prepared most dishes at the resort.
Delos Santos said they started off in Otranto where they visited lush fields for olive growing, where the people were welcoming. Then they visited the coastal town of Vico Equense, which is higher up on the mountains, and ate plenty of seafood.
Then they visited Pompeii and saw ancient sculptures and preserved buildings in the over 100 degree weather, where they walked an average of 10 miles every day.
Finally, they ended in Rome, which is more metropolitan because it has a subway system, and the streets were filled with bustling people and retail shops. She said the modern city was built over ancient landmarks and there were a lot of cathedrals.
Kate Bautista, a fellow culinary student and close friend of Delos Santos, said, “She has a very strong personality and has potential to become a great chef. She’s focused, knows what she’s doing and we each love food. We work well as a team, and it takes off the pressure when you have a good friend whom you work well with in the kitchen.”
Delos Santos said high quality noodle soup is her favorite dish, because she grew up eating that as a child.
Delos Santos has proved to be a dedicated leader. Schwartz said, “We have busy days in the kitchen, and if I need help on something she’s my go-to person to take on a responsibility, and I know it will be completed.”
A dish that she is most proud of making was a squid ink pasta, — she brought the ink back from Italy — because she had never worked with squid ink before. She said that some of her best discoveries have been made when she wasn’t even trying.
Delos Santos’ future plans include traveling to Asia to visit family in Cambodia and the Philippines. She has plans to utilize all resources, including interviewing for internships. Eventually, her objective would be to regroup after visiting family and work at a resort in Cambodia.


In the world of cooking, few things are as versatile and cherished as the trusty cast iron pan. Whether you’re a seasoned chef or just starting your culinary journey, the allure of cast iron cookware is undeniable. Its durability, even heating, and non stick properties make it a staple in kitchens worldwide. Today, we delve into the art of seasoning and maintaining your cast iron pan to ensure it serves you delicious meals for generations to come.
The Unparalleled Charm of Cast Iron
Before we dive into the nitty-gritty of seasoning and maintenance, let’s take a moment to appreciate why cast iron pans are so beloved by chefs and home cooks alike.
Unmatched Heat Retention
One of the key features of cast iron is its exceptional heat retention. Once it’s heated, it stays hot, distributing heat evenly across the cooking surface. This makes it perfect for searing steaks, stir-frying vegetables, or even baking cornbread.
Naturally non stick
With proper seasoning and maintenance, cast iron pans can become naturally non stick. This means you can cook with less oil and still achieve a perfect sear or release delicate dishes effortlessly.
Durability for Generations
A well-cared-for cast iron pan can last for generations. Unlike non stick pans that degrade over time, a cast iron pan can become better with age, developing a non stick surface that improves with each use.
Cast iron pans are incredibly versatile. From stovetop to oven, you can use them for frying, sautéing, roasting, and even baking. It’s a true kitchen workhorse.
Seasoning: The Heart of Cast Iron Care
To truly appreciate the magic of a cast iron pan, you need to understand seasoning. Contrary to what it might sound like, seasoning doesn’t refer to adding herbs and spices to your dishes; it’s the process of building up a layer of polymerized oil on the pan’s surface. This layer creates a smooth, non stick finish and protects the iron from rust.
1. Initial Wash
New Pan: If you have a brand-new cast iron pan, give it a gentle wash with warm, soapy water to remove any manufacturing residues.
Vintage Pan: If you’re dealing with an heirloom pan or a used one, you might need to scrub off rust or old seasoning. A wire brush or steel wool can help. Afterward, give it a good wash with warm, soapy water.
2. Thorough Drying
After washing, ensure the pan is completely dry. Use a kitchen towel or paper towels to remove all moisture. Residual water can lead to rust.
3. Apply a Thin Layer of Oil
This is where the magic begins. Coat the entire pan (inside and out) with a thin layer of high-smoke-point oil like vegetable oil or flaxseed oil. Ensure there are no drips or puddles.
4. Heat It Up
Place the oiled pan upside-down in an oven preheated to 350°F (180°C). Put a baking sheet or aluminum foil on the lower rack to catch any drips. Heat the pan for one hour.
5. Cool Gradually
After an hour, turn off the oven and let the pan cool inside. This gradual cooling helps the oil bond with the pan’s surface.
To build up a good seasoning, you might need to repeat this process several times. Each cycle adds to the non stick coating and makes the pan more resilient.
Use Thin Layers: Thin layers of oil are key to creating a smooth, non stick surface. Too much oil can result in a sticky finish.
Choose the Right Oil: Opt for oils with high smoke points, as they can withstand the high heat of the seasoning process without breaking down.
Patience Is Key: Building up a good seasoning takes time. Don’t rush the process, and your cast iron pan will reward you with excellent performance.
Maintenance: Keeping the Magic Alive
Once you’ve seasoned your cast iron pan, it’s important to maintain it properly to ensure it continues to serve you well. Here are some key maintenance tips:
- Avoid Soap: While it’s okay to use a bit of mild soap if necessary, it’s best to avoid it. Instead, use hot water and a stiff brush or scraper to remove food residue.
- No Dishwasher: Never put your cast iron pan in the dishwasher. The harsh detergents and high water pressure can strip away the seasoning.
- Dry Thoroughly: After cleaning, make sure the pan is completely dry. You can place it on a stovetop burner on low heat for a minute to evaporate any remaining moisture.
Removing Stubborn Residue
If food is stuck to your pan, here’s a trick to help:
- Fill the pan with water and bring it to a gentle boil.
- Use a wooden spatula or scraper to gently loosen the stuck-on bits.
- Dump the water and clean as usual.
Over time, the seasoning on your pan might wear down, especially with frequent use. Don’t worry; it’s normal. When you notice food sticking more than usual or a patchy seasoning, it’s time to re-season.
Follow the same steps as the initial seasoning process to refresh your pan’s non stick coating.
Grill Pans: A Special Mention
While we’ve been primarily talking about cast iron skillets, it’s worth mentioning cast iron grill pans. These pans come with raised ridges, perfect for achieving those coveted grill marks on your food. Seasoning and maintaining a grill pan is similar to a regular cast iron skillet.
GEMMA Cookware: Your Partner in Cast Iron Mastery
At GEMMA Cookware, we understand the deep connection between a chef and their tools. That’s why we’re dedicated to providing you with top-quality cast iron cookware that’s built to last and elevate your culinary adventures.
Why Choose GEMMA?
1. Exceptional Quality
Our cast iron pans are meticulously crafted to ensure even heating, durability, and longevity. We believe in creating cookware that becomes an essential part of your kitchen for generations.
2. Timeless Design
GEMMA cookware is not just functional; it’s also beautiful. Our classic designs add a touch of elegance to your kitchen, whether it’s a rustic farmhouse or a modern condo.
We’re committed to sustainability. Our cookware is made to last, reducing the need for frequent replacements. Plus, cast iron is recyclable, making it an eco-friendly choice.
4. Customer Support
At GEMMA, we’re not just selling cookware; we’re building a community of passionate cooks. Our customer support team is always ready to assist you on your cast iron journey, whether you’re a novice or a pro.
GEMMA Cookware: A Legacy in the Making
When you choose GEMMA, you’re not just buying a piece of cookware; you’re investing in a legacy. Our cast iron pans are designed to be passed down through generations, each layer of seasoning adding to their character and non stick properties.
In Conclusion, the world of cooking, cast iron pans are like the seasoned chefs themselves – timeless, reliable, and full of character. Seasoning and maintaining your cast iron pan might take a bit of effort, but the results are well worth it. With the right care and attention, your cast iron pan can become your most cherished kitchen companion, serving up delicious meals and memories for years to come.
So, embrace the art of seasoning, cherish your cast iron pan, and let GEMMA Cookware be your partner in this culinary journey. Together, we’ll create unforgettable dishes that will be passed down through the ages, just like your trusty cast iron pan. Happy cooking!


Lincoln Day Dinner
Date: Friday, March 1, 2019
Time: 6:00 PM
2270 Hayes Ave
Fremont, OH 43420
Congressman Jim Jordan will be the keynote speaker at a Tri-County Lincoln Day Dinner on Friday, March 1st at 6:00 pm. The event will be held in Fremont at Anjulina’s. Ohio Supreme Court Justices Sharon Kennedy and Judi French will be in attendance and will also speak briefly. The cost is $35. We will have a delicious buffet: stuffed chicken breast, loaded baked potato bar, green bean almandine, Betty salad, rolls & butter, assorted pastries, coffee and lemonade. It will be BYOB.
The deadline for reservations is 2/21.
Call the following individuals to RSVP:
ShirLee Eberle, Ottawa: 419-310-3182
Justin Smith, Sandusky: 419-559-8386
Vanessa Treft, Seneca: 567-224-5984
This is a public event, and everyone is welcome to attend


2,144,781 Reviews Analysed
324 Review Articles Examined
After exploring an insanely huge number of articles and reviews by our powerful Artificial Intelligence & Machine Learning engines; and comprehensive refining, assessment and screening by our specialist tech experts, the golden shortlist for the Best Take Out Platters (2021) is finally drafted.
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Best Take Out Platters
- ❶ BEST VALUE: Foil containers made with sturdy foil that will perform excellent in the kitchen. Takeout containers. Convenient foil pans or togo containers. Disposable takeout containers and to go boxes are essential supplies in almost any foodservice establishment, with this to go containers you will be ready for delivery any time. Aluminum pans perfect for baking, cooking, fridge or freezer and transfer. The durable disposable food containers with lids will make a difference in your meal prep
- ❷ FOOD TO GO: These disposable lunch containers are an ideal choice for having homemade meals on the road or at work. The Spare Essentials aluminum pans with lids enable kitchen staff members to package up foods for individual purchase, bulk retail, or catering applications. Even better, you can quickly reheat their food by placing the foil tray right in the oven!
- ❸ CARDBOARD LIDS INCLUDED: Don’t worry about covering the pan with aluminum foil. The disposable food containers come with closeable hemmed edges that quickly seal the included flat cardboard lids tight. One side is plain white, and the other is foil-laminated for better heat retention. Take out food containers with lids to ensure your salads, and other foods stay fresh and uncontaminated during transport or delivery.
- ❹ EASY CLEANUP & DISPOSABLE: Share leftovers without worrying about getting your aluminum tray back! Dispose of the foil packaging when you don’t feel like cleaning! Aluminum disposable containers is the time efficiency choice. Plus, eco-friendly recyclable aluminum products are better for the environment.
- ❺ MEAL PREP-HEALTHY CHOICE!: You’ll have a home cooked feast on hand that can be heated up faster than you can imagine. These meal prep containers are also perfect for any occasion: take out, delivery businesses, picnics, deli's, schools, camps, medical facilities, cooking classes and more.
✅ SAVE TIME and MONEY
✅ SAFE AND EASY TO USE
✅ PORTION CONTROL
✅ FREEZER AND MICROWAVE SAFE
✅ BULK PACKS AVAILABLE, GREAT FOR CATERING SERVICES - If interested we sell in bulk and this is perfect for those looking to invest
for packaging food at your deli, food truck, catering service or restaurant for to-go meals as well
This pack of fifty will last you for a long time
- GREAT VALUE PACK: This product contains 50 boxes. Each box can hold up to 27 ounces. Product Dimensions: Bottom Length: 4.4 Inches, Bottom Width: 3.5 Inches, Top Length: 5.3 Inches, Top Width: 11 Inches, Height: 2.6 Inches.
- PERFECT SOLUTIONS: These to go containers are made with P.E coated Kraft Brown paper, perfect for restaurants, social gathering or home parties. A very convenient & ideal take away boxes for leftover food. It can be stacked away and be stored easily.
- PREMIUM QUALITY: These take out food container one piece LEAK and GREASE RESISTANT design, makes it the perfect togo boxes for food. The lid can be folded nicely and easily, sturdy secured, preventing spills and holds greasy food well.
- ENVIRONMENTAL FRIENDLY: RECYCLABLE, UNBLEACHED and BPA FREE, these takeout boxes for food are safe for refrigeration, therefore keeping your food fresh. It is also microwaveable. Just heat it up and your meals will be ready in minutes.
- ERGONOMIC DESIGN: These disposable lunch box containers are Perforated along the root of the lids, making it easy to fold. The lids can also be tear off easily and you can comfortably eat directly from it.
- SAFER TO MICROWAVE. Plastic Styrofoam containers leach out chemicals when microwaved, and microwaving paper is a fire hazard! Get plant fiber boxes that are chemical free and flame-resistant!
- ECO-FRIENDLIER THAN FOAM. Our natural, tree-free plant-based food boxes keep your food warm or cold without sticking around in a landfill for hundreds of years like Styrofoam containers.
- A STURDY, LEAK-PROOF PLANT PRODUCT. Paper containers are also earth-conscious, but they don't hold up well to moist foods like our boxes do. Save yourself the trouble of a wet, leaky paper mess!
- CERTIFIED & SUSTAINABLY SOURCED. Our plant products are certified biodegradable & compostable, and our fibers are from annually renewable agricultural by-products of plant-based food production.
- 101-DAY 100% MONEY BACK GUARANTEE! We stand behind our takeout containers and all of our products. If you’re not 100% COMPLETELY SATISFIED, just send us an email, and we promise to make it right!
- Reusable Plastic To Go Bag| 16"L (Top) x 8"W (Bottom) x 10.75"H | Square Bottom | 250 Bags
- Self Standing - Patented square bottom feature helps to quickly load & unload for easy carry out
- Water Resistant Construction - Prevents liquid spills from exiting/entering bag for safe to go items
- Reliable Quality - Strong 0.65 mil thickness to confidently use for food service take out & delivery
- Rely on Reli. - Convenience & quality to serve shopping, restaurant, business & take out bag needs
- MICROWAVABLE and LEAK PROOF: Bagasse fiber food carry-out containers can withstand plenty of heat, you can just stick your lunch straight into the microwave at your office or school. They can be heated all the way up to 212 degrees Fahrenheit and will still be strong enough to hold your hot, wet or even oily food without leaking or bending.
- ECO-FRIENDLY: Made from 100% renewable resources, these disposable containers are completely natural, meaning they are dye free, unbleached, nontoxic and BPA free
- HEAVY DUTY & DURABLE: Our quality fiber take-out containers are built with our customers in mind, they are stronger than paper or cardboard food boxes
- PERFECT option for a meal on the go: When you are on the go and need a clean way of taking your breakfast, lunch, supper or leftovers with you, Brheez take out containers are definitely the way to go!
- CONVENIENT: Sugarcane products are biodegradable, which means they can be disposed of in the composter/food waste bin. In an ideal composting setting, they can decompose entirely in 3 to 6 months!
- 🍴 3 COMPARTMENT PORTION CONTROL FOOD PAN – This foil container has 2 small compartments and one large compartment. The smaller one can be used for salad and rice, while the large compartment can be used for meat or chicken. Dimensions: 8-11/16" x 6-9/16" Depth: 1-13/16" Capacity: 23 fluid oz
- 🍴 VALUE PACK OF 50 OBLONG FOIL PANS PLUS LIDS – These takeout foil pans bulk can be used for multiple TV dinners, or simply taking leftovers to work. If you have any issues with your pack of cooking pans simply contact us so we can resolve your questions as quickly as possible.
- 🍴 KEEP YOUR MEAL FRESH AND HOT FOR LONGER – These dinner tray food foil pans include cardboard lids to ensure the food stays nice and fresh. The edges of the aluminum pan fold over the cardboard holding it securely in place.
- 🍴 FREEZER SAFE FOR AMAZING STORAGE CAPABILITIES – If you are on a special diet or prepare food for others this bulk pack of food storage containers can be placed in the freezer to keep food for longer. The TV dinner pan can go straight into the oven to be warmed up when needed. (Lid can withstand medium heat temperatures)
- 🍴 NACHO TRAY OR LEFTOVER TRAY? YOU DECIDE - Use this tray and board lid for serving nachos and 2 different dips, or use for your take-out restaurant, or at the cafeteria. It's great for pasta dishes, corn, mashed potatoes and loads of other hot or cold foods.
- Premium food service quality
- Compostable in commercial facilities. Appropriate facilities may not exist in your area.
- Makes it easy to serve food in sleek, convenient style
- Stackable for space-saving storage
- Great for parties, barbecues, and catered events
- Backed by an Amazon Basics 1-year limited warranty
- ✅ NO MORE LEAKAGE – No more worries about food liquids seeping through the bottom while on-the-go. You can carry these containers anywhere with a smile!
- ✅ CARE FOR THE PLANET – Containers are made from cornstarch, a renewable resource, and with small percentage of PP#5 that helps save our planet!
- ✅ SAVE TIME REHEATING LEFTOVERS – Completely microwaveable. HeloGreen food containers can withstand temperatures from -4 to 248 degrees Fahrenheit. You can save time by reheating or preserve your food directly with HeloGreen containers.
- ✅ NON-SOGGY QUALITY CONTAINERS – HeloGreen containers are durable, strong, and sturdy, and they can withhold any type of foods without having the containers become soggy like most other alternatives.
- ✅ 100% GUARANTEED – We know you’ll love your containers, for any reason you don’t, we will replace it completely free on us! Feel free to contact us at any time. What are you waiting for? Think Green, Choose HeloGreen and start saving the earth!
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Monday, 11 January 2010
This coffee is just awesome and so unique. It wasn’t so long ago that Rick Stein was on the television singing the praises of this drink. At US$9 per cup we decided to share just to get a taste of this Javanese speciality in Semarang. So what’s so special about this coffee? Let us tell you!
Kopi luwak (Civet coffee) adalah kopi yang diproses dari buah kopi yang dimakan oleh binatang luwak, sejenis musang atau Asian Palm Civet (Paradoxurus hermaphroditus).
Translated into English by a friendly member of staff, here it is:
"Kopi luwak (Civet Coffee) is a coffee that is processed from coffee beans, which are eaten by Asian Palm Civets. The coffee beans are selected coffee beans. The civet only selects fresh beans from the rape tree. The beans will remain in its digestive system for 10 to 12 hours."
The coffee farmers have many rape trees on their plantations and there is a strong mutual relationship between the farmers and the civets. The civets survive by eating the raw red coffee cherries as part of their diets, but because only the outer layers of these are digested, the actual coffee beans that were enclosed are passed out again in the faeces. The locals then collect these and use them to make this type of coffee. It's so valuable because the civets only choose the best kind of cherry to eat, thus providing farmers with the best coffee bean as the locals collect the turds.
We had heard about Kopi Luwak and we have been trying to find it everywhere. Semarang, Java, was our last chance saloon and we found it inside a shopping mall in the downtown area. It was absolutely delicious and went down smoothly... No funny turns as yet...