When you have Diabetes, you are at risk of heart disease and more likely to have certain conditions that increase the chance of having a stroke, high blood pressure or high cholesterol and that's why it is important to take good care of your heart. Heart disease affects your circulation which makes other Diabetes-related complications such as eyes and feet problems worsen.
People with Diabetes tend to develop heart disease at a younger age than people without Diabetes. While all people with Diabetes have an increased chance of developing heart disease, the condition is more common in those with Type 2 Diabetes. If your blood sugar level is high and constantly fluctuating for a period of time, then sugar sticks to your red blood cells and builds up in your blood as your body can't use all of this sugar properly. This build-up can block and damage the interior surfaces of blood vessels carrying blood to and from your heart, starving the heart of oxygen and nutrients and this can lead to serious heart complications. This causes potentially higher levels of lipids or fats in the blood (including high cholesterol levels) associated with heart disease. When the blood sugar level is consistently high, this activates a biological pathway that causes irregular heartbeats - a condition called cardiac arrhythmia - that is linked to heart failure and sudden cardiac death.
Therefore, it is important to keep your blood sugar level as close to the target blood sugar and make healthy lifestyle changes such as eating a healthy diet, regularly exercising, managing stress and alcohol and tobacco cessation. These will help protect your blood vessels and lower blood pressure and cholesterol which in turn will improve your heart health.
Dietary and Lifestyle Considerations
People should be assisted to adopt a healthy eating pattern according to their personal and cultural preferences. Focus on variety, nutrient density, and whole foods within the food groups.
Weight loss and maintenance are critical for prevention and control of cardiovascular disease risk factors. The calories intake should be appropriate for the individual to help achieve and maintain healthy body weight and restricted for those attempting weight loss. Weight loss in obese people leads to a considerable reduction in the workload of the heart, a drop in blood pressure, thereby improved cardiac efficiency.
It is recommended that total dietary fat should be 25-35 per cent of total calorie consumed. For example, for a person eating a 1500 calorie diet, this would be around 50 g of fat per day. It is not desirable to restrict all forms of fats as severe restrictions result in mental depression, risk getting insufficient amounts of fat-soluble vitamins and essential fatty acids.
The association between LDL (bad) cholesterol and saturated fats and trans fats is very strong with risk of cardiac disease. 1 per cent increase in the recommended saturated fats consumption equals to 2.7 mg increase in serum cholesterol.
Avoid foods high in saturated fat/trans fats
1) Red and white meat like beef, pork, lamb and skin of poultry and processed meats such as hot dogs, sausages, salami, etc.
2) High-fat dairy products- cream, ice cream, whole milk, cheese, butter. It is also present in some tropical oils such as palm, palm kernel, coconut oil.
3) Bakery items like cookies, pastries, cakes, etc.
PUFA and MUFA
PUFA (polyunsaturated fatty acid) prevents the accumulation of cholesterol in blood vessels, also decreases the synthesis of bad cholesterol VLDL, LDL. It also helps in prevention of thrombus formation and decreases the stickiness of platelets and prevents the tendency of blood platelet clot.
Non-vegetarian foods high in PUFA are fatty fish such as salmon, mackerel, sardines, hilsa, seer, katla, halwa. 100-150 g of steam or grilled fatty fish twice a week or 2 g of fish oil every day can reduce bad cholesterol and increase HDL-good cholesterol.
Vegetarian foods high in PUFA are chia seeds, walnuts, flaxseeds. Recommended intake is 2-3 tsp/day. Unsaturated oils like sunflower, soybean, groundnuts, and rice bran oil are healthier choices than saturated fats like butter, mayonnaise, ghee, cream, cheese. Limit your intake not more than 5-6 tsp/day
A research study found that high MUFA (monounsaturated fatty acid) diets could reduce plasma triglycerides by 19 per cent and VLDL cholesterol by 22 per cent in people with Diabetes. Another study showed that people who ate high MUFA diets had less inflammation and better insulin sensitivity than those who ate diets high in saturated fat. MUFA sources include olive oil, avocado oil, peanut oil, almonds, cashews, walnuts. Lowered intake of dietary saturated fatty acids replaced with MUFA and PUFA may reduce CAD by 30 per cent.
Excessive cholesterol in your blood builds up in the walls of blood vessels. This causes blood vessels to become narrow and decreases or blocks blood flow to the heart muscle. This leads to insufficient blood carrying oxygen to the heart and you may suffer chest pain. If the blood supply to the heart is completely cut off by a blockage, the result is a heart attack. There are two forms of cholesterol that many people are familiar with: LDL or bad cholesterol and HDL or good cholesterol.
LDL is the main source of artery-clogging plaque. HDL actually works to clear cholesterol from the blood.Eating healthy and regular exercise is a basic treatment for high cholesterol levels. The fibre-rich diet helps in binding cholesterol and increase the excretion of cholesterol. Plant sterol present in vegetable oils such as mustard oil, soybean oil, safflower oil and corn oil diminish the plasma cholesterol by inhibiting cholesterol absorption. Avoid excessive consumption of cholesterol-rich foods such as animal fat, egg yolk, organ meats, and high-fat dairy products Proteins When choosing proteins, choose the right kind and amount of protein. Opt for low-fat options such as lean meats, low-fat dairy products, tofu, egg whites, pulses which are the lower-fat alternative and are also rich in fibre, vitamins and minerals. Avoid oily/buttery gravies in the preparations.
Combine lean meat/fish and vegetables together. Remove skin of meats before cooking. Watch portion size.
If total calories are restricted, carbohydrate intake would be reduced. Remember to include complex carbohydrates such as whole grains, fruits, vegetables, pulses in the diet. These foods also contain good amount of fibre which helps to reduce the risk of cardiovascular disease. Avoid simple carbohydrates such as sugars, processed foods, refined flours, canned juices, soft drinks etc. Excessive intake can increase serum triglycerides levels.
The soluble fibre present in pulses, whole grains, oats, fruits, vegetables helps in reduction in serum cholesterol and blood sugar levels. Tips to increase fibre intake:
1) Include whole grains in every meal. Use whole-wheat flour/millet in cooking instead of refined flours.
2) Choose whole-grain bread. Choose bread with the highest amount of fibre per slice.
3) Keep regular intake of steel-cut oats preparations. You can Sprinkle over salad, soup, and yoghurt.
4) Use brown rice instead of white rice.
5) Include at least 1-2 servings of whole pulses every day.
6) Eat at least five servings of fruits and vegetables each day. Fresh fruit is slightly higher in fibre than canned. Eat fruits and vegetables with the peel whenever possible.
7) Eat whole fruits instead of drinking juices. Juices don't have fibre.
8) Add chopped dried fruits in the regular intake. Dried fruits have a higher amount of fibre than the fresh versions.
Vitamins and minerals
If total fat, animal fat, meats, eggs and seafood are restricted, vitamin A deficiency may occur and supplementation is essential. Dark green, yellow, orange colour vegetables and fruits are a rich source of vitamin A.
Supplement of Niacin increases HDL cholesterol while lowering the levels of LDL Cholesterol and Triglycerides.
Vitamin C is known to be involved in regulating cholesterol metabolism and in maintaining the structure of blood vessels and avoid tissue damage. Consume fruits, green leafy vegetables, lemons, guavas, amla etc. to include vitamin C in your diet.
Sodium should be restricted when there is hypertension, a significant risk factor for heart disease. Extra salt, Salty foods, processed foods, bakery items should be avoided. Try to limit your salt intake of 6-7g or 1 tsp/day.
High potassium intake may help counteract the effects of high sodium levels. Potassium helps to maintain cell fluid balance and plays a role in muscle contraction. Low level of potassium has been associated with high blood pressure. Include potassium-rich foods - Green leafy vegetables, amla, chiku, lemons in your regular diets.
Drinking too much alcohol can raise the levels of some fats in the blood (triglycerides), high blood pressure, heart failure and increased calorie intake which can lead to obesity, higher risk of developing other complications related to Diabetes. The American Heart Association cautions people NOT to start drinking if you do not already drink alcohol.If you drink alcohol, do so in moderation. This means an average of one to two drinks per day for men and one drink per day for women. For those who drink alcohol, consumption should not exceed 30-60 ml of ethanol per day. One drink = 150 ml wine, 360 ml of beer, 45 ml of 80- proof liquor (whiskey, rum, vodka and gin).TobaccoTobacco use continues to be one of the most important risk factors for heart disease, also increase the risk complications of hypertension.Non-smokers who breathe secondhand smoke have between 25-30 per cent increases in the risk of developing heart disease. Helping people with tobacco cessation is a critical component of cardiac disease prevention.
Exercise and physical activity
Physical activity, especially aerobic exercise increases heart strength. This can help a long-term reduction in the heart's workload. Exercise raises blood levels of HDL, the good cholesterol. The coexistence of Type 2 Diabetes and hypertension is especially damaging to cardiovascular health. Apart from controlling blood sugar and blood pressure, exercise improves the heart's blood vessels function.
Exercise also helps to achieve healthy body weight. In addition to the dietary recommendations, people of all ages should meet physical activity guidelines for health promotion and chronic disease risk reduction. Adults are advised to do at least 150 minutes a week of moderate-intensity aerobic physical activity. More benefit may accrue from 60-90 minutes of daily exercise. Older adults/people with any health issues should tailor their activities according to their physician's advice.


Travis Phillips: Chef de Cuisine
Travis has Southern cooking in his bones. A graduate of The Art Institute in Charleston, he has worked his way through some of the best kitchens in South Carolina including Amen St. Fish & Raw Bar, Stars Restaurant, and FIG. In 2014, he moved to Denver and worked for The Squeaky Bean, Old Major, and The Pig and The Sprout.
Travis can trace his desire to make food for others to one Mother’s Day when he was six years old. He prepared scrambled eggs, toast, hot teas and orange juice, delivered on a tray. Seeing the surprise and delight on his mother’s face is something he still carries with him today.
Travis strives to provide his guests with honest food and wants his guests to feel like they are long-lost friends visiting his home. He wants them to experience a comfortable and vibrant atmosphere and feels the refined Southern cuisine of LOW is a perfect way to make this happen.
He values a strong kitchen team and looks to hire people who share his joy and desire to bring others satisfaction through delicious food. Travis treats every bite of food as if it were the last meal he would ever serve his grandma. In other words, he says, “it better be bad ass!”


Located in Carlisle Street Balaclava, The Source Bulk Foods is proud to be part of this retail strip. Shoppers recognise Carlisle Street as having many specialist fresh food stores including a coffee roaster, delicatessen, organic store, fruit and veg, butcher, plus many cafes and other unique stores.
Our mission is to help people reduce their waste. As well as our wonderful range of food, we have a great range of insulated water bottles, keep cups, food jars and lunch boxes. Our personal and household cleaning products are kind to the environment, and we offer assistance and tips.
At The Source Bulk Foods, you can shop from over 400 bulk wholefood products, including nuts, seeds, grains, cereals, herbs, spices, rice, flour, snacks, superfoods, honey, oils, confectionary, cleaning products and much more. You can buy as much or as little as you need from our selection, which includes a wide range of paleo, vegan, gluten free, dairy free and organic products. We also try to support Australian growers and producers where possible. Our kombucha on tap and honey are local and are sensational!
We are passionate about the environment and do our best to minimise our impact on the earth. We encourage you to bring in your own bottles, containers, bags and jars to refill, and we have always been proudly plastic bag free.
SELECT & COLLECT
You can now do your shopping at home and collect your purchase from our store.
Become a loyalty member today!
Then start earning 5% back on every dollar you spend!
Signing up is quick, easy and FREE!
To become a loyalty member with The Source Bulk Foods simply visit your local store and start saving.
Being a loyalty member also gives you the opportunity to hear about our latest products, special offers, and national sales, some of which are exclusive to members.
Our monthly member newsletters are also filled with our recommended products, gift ideas from us, handy recipes, great food prep tips, local workshops and more.
Buying in bulk is an affordable way to shop, it also helps reduce waste and is a fantastic way to buy just what you need. Our specials are a great way to save even more! It also gives you the opportunity to try new products and recipes and to stock up on your favourite items.
Our weekly special will be advertised on our main site and on Facebook.
News & Info
Thank you for wanting to join The Source Bulk Foods Family, please see available positions below, or contact or visit our store to see if we have any available positions coming up.
|Job title||Description||Location||Date added||Email address to contact|
|Sorry currently there are no available positions at this store. Feel free to email your resume to be considered for any future positions.|


Dry Coconut 1 Kg
Disclaimer: Every effort is made to maintain the accuracy of all information. However, actual product packaging and materials may contain more or different information.
Special Price ₹205.00 was ₹280.00
(GST Not Applicable)
Availability: In stock
Dried Coconut 1 Kg
Copra is the dried meat, or dried kernel, of the coconut used to extract coconut oil. Ground from high quality dried coconut meat, it's high in fiber with 32% of your daily value per serving. Its mild coconut flavor works beautifully in both sweet and savory recipes.


TOP 5 Typical Madeiran dishes
Madeiran cuisine is based on traditions and is very delicious. Its secret lies in the fishes and spices that are typical for this island, which is of volcanic origin. The taste of the dishes is enhanced by the pleasant weather, which is sunny throughout the whole year.
1. Espada fillet with banana and roasted potatoes
Black scabbardfish (Espada) is a cutlassfish, which can normally be bought at local markets. This fish has fine meat and is usually served baked with banana, fried, or grilled. Although Espada is not exactly beautiful to look at, its meat is delicious. If you would like to cook it at home, you can simply go to the nearest market and ask the shopkeeper to fillet it for you. You can for example coat it with breadcrumbs, fry it and serve it with potatoes. This dish is something we definitely recommend.
2. Espetada and “Bolo do Caco”
Traditional “Espetada” is something like skewers. Pieces of meat are put onto an iron skewer and complemented with vegetables, garlic or onion – completely depends on your taste. The meat is roasted over a fire and served with the traditional Madeiran bread, which is made of sweet potatoes. This bread is more akin to a thick pancake than to what we perceive as bread. The combination, though, is delicious and you really should not miss the opportunity to try it out when visiting local restaurants.
3. Tomato soup
When exploring the secrets of local cuisine, you will surely come across the tomato soup. It is served warm and is available throughout the whole day. It is made of onion, garlic, fresh tomatoes, oregano, and olive oil. The dish is finished off with a sautéed egg. It is usually served with a slice of Madeiran bread, which makes the whole dish even more delicious.
4. Pastel de Nata
The origin of this dessert dates back to the 19th century. It was invented by nuns, who had too many spare yolks. At the time, egg whites were used for starching the robes. The dessert is made of puff pastry, cream, milk, corn starch, and lemon zest. If you would like to prepare a pastel on your own, be sure to check out our website or Facebook page, because we will be posting the recipe soon.
Picado is a very popular dish in Madeira. It is very similar to goulash with chicken/beef/pork meat. It is served with fries and a lot of vegetables including olives. If you are not a fan of the Meditteranean cuisine, this is for you. You can wash down this calorie bomb with local beer.


- 15 delicious, healthy and tasty recipes including breakfast, lunch, dinner and snack options.
- A full shopping list to help you get organised so you know exactly what you need
- A weekly planner to help schedule out your meals.
- MyFitness Pal barcode so you can scan directly into the app to keep track of your protein, fat and carbohydrate intake.
Each recipe is clearly laid out with details on how many servings, prep time and cooking time. The ingredients are listed and easy to follow step by step instructions. There is also nutritional information for each serving and a key to help guide your meal choices.


Mapping of Tehranto Continued . . .
Sima Sahar Zerehi – In the past few weeks we began our section titled Mapping Tehranto by introducing you to some of our community’s media outlets via our feature Tehranto’s Fourth Estate. As we await responses to our questionnaire from the remaining media outlets we will proceed with our next feature – Tastes of Tehranto.
Tastes of Tehranto
One of the main pillars of any community is their culinary tradition. Food brings people together, meals shared with family and friends and memories sparked over the familiar tastes of home.
For me the aromatic flavour of Iranian black tea, the smell of charbroiled kabobs, the distinct salty flavour of Iranian feta, and the sweet nectar of a pomegranate are just some of the familiar tastes of home that draw me to the Iranian shops and restaurants. Regardless of how my palette develops with exposure to new culinary traditions, nothing has the same nostalgic pull on my senses than basmati rice or fresh baked Barbari bread.
So it’s no surprise that much of the Iranian community in Toronto is centered on the restaurants, bakeries, patisseries and shops that offer residents of Tehranto the familiar tastes of homeland and childhood. As such, one of the segments of Mapping Tehranto will undertake the project of introducing some of our community’s culinary gems. We’ll bring you interviews, profiles, and stories of the cooks, grocers, and bakers that have devoted their lives and careers to creating the tastes of Tehranto.
The Master Bakers at Shirini Sara
Vida Malek gently rolls a small ball of dough on the prep table in the cavernous kitchen behind Shirini Sara’s pastry shop. Although it’s a cold and rainy November morning, the patisserie, which is tucked away in a remote plaza on Leslie Street, is warm with the smell of baked goods; hints of vanilla, cinnamon, cardamom, rosewater and orange blossom fill the air, smells of freshly baking cookies and cakes.
Vida is dressed in what appears more like a lab coat than an apron with a look of focused determination on her face; the matriarch of the pastry shop resembles a scientist undertaking serious research rather than someone making delectable sugary treats. Intermittently she adds a few drops of coffee and sprinkles of coco powder; “is this the colour brown that you were thinking of?” she asks Vanessa in Farsi while holding up what’s now a brick coloured ball of dough. “No I want a more chocolate brown,” responds the striking young woman with dark almond shaped eyes and long mahogany hair in a Farsi laced with a distinct French accent.
Mother-in-law Vida Malek and daughter-in-law Vanessa Malek are working on a marzipan gateaux, made from almonds and pistachios for a prominent customer at Pusateri’s. Vanessa the creative mind behind the operation has a vision of a pistachio coloured cake with a decorative chocolate trim and adored with their now signature triple berry arrangement.
The design is chic, modern and understated as per young Vanessa’s French/Persian sensibilities and Vida is the baker who’ll make this creation come to life as an edible work of art infused subtly with traditional Iranian flavours and a French culinary flare.
The order is of special significance to the Shirini Sara team not only because the customer is a VIP, a millionaire flying to Canada for a birthday celebration, but also because their relationship with the elite grocery store Pusateri’s is only a few months old.
Vida Malek founded Shirin Sara in 1978 in Tehran’s affluent northern suburb as a deluxe patisserie catering to elite customers such as the Persian imperial household. Supported by her mother Talat Alai, who is still a vital resource to the operation in her 90’s, Vita became Iran’s first female patisière. Her signature was to create French-influenced Persian culinary pastries subtly flavoured with the traditional tastes of Iran.
“Unfortunately, when people think of Iranian pastries they think rosewater, but that’s not how we do things,” states Nader Malek the man in charge of the bakery’s front-of-house operations.
“Yes we use cardamom, rosewater, orange flower water, and saffron but not in every pastry, cookie or cake and never too much. Our flavours are subtle and sophisticated,” explains Nader.
Nader Malek is the type of storeowner who always greets customers with a free sample and guests with a freshly brewed cup of tea. He has a gentle disposition and a friendly mannerism that makes him an ideal candidate for customer service. Like most small business owners Nader Malek takes on multiple roles in the operation and also acts as Shirini Sara’s accountant. For years he’s also been the public face of the operation an honour that he now most willingly shares with daughter-in-law Vanessa.
For decades Shirini Sara has been a hidden gem catering almost exclusively to the Iranian community in Toronto. In Toronto the patisserie began as a small operation out of the Malek’s home when they first immigrated to Canada in 1989.
“When Vida and I arrived in Canada many of our friends knew about our bakery in Iran. So they would come to us and order pastries, cookies and cakes. That’s how we started in Canada, by baking orders in our home,” explains Nader Malek.
“In 1990 we opened a store near Sheppard but we had to move soon because of the subway construction, so we came here to Leslie, we picked this location because it has a very large kitchen and we always had plans to distribute our pastries to other retailers. This location was ideal for that but it took Vanessa joining our family and business for that plan to come to life,” explains the doting father-in-law.
While Shirini Sara or Pastry House to Canadian customers has been a Tehranto icon for almost two decades, it is just recently expanding into a supplier of high-end pastries to some of Toronto’s most discerning fine food markets such as Whole Foods and Pusateri’s.
“This was one of my missions to bring Shirini Sara closer to the customers, not only Iranian customers but Canadian customers as well,” chimes in Vanessa.
“I was taking the pastries and cookies with me wherever I was going and people were always asking where is this pastry shop and when I would say on Leslie people would just say oh forget about it, so I said I’m going to do something about this,” explains Vanessa.
“My mission was the distribution part,” adds Vanessa. “It was the job of the new generation to do it, and it was so simple for me, the products are so perfect, everything is all natural, it is so easy to sell. I went straight to Pusateri’s and other high-end stores and they were just amazed.”
Vanessa brought new ideas and energy to the operation, adding a website, and modernizing the look and packaging of the products.
“I have also always been obsessed with nutrition,” recounts Vanessa, “the way that we make the pastries, everything is all natural, the cream is just cream and icing sugar, nothing is added, its just pure, the sponge is so light, it’s all natural, there’s no margarine, or oil or butter, our pastries are never over sweet. Never too much, the perfect balance of flavours.”
She explains that Shirini Sara pastries also met a need in the market. “The market has a lack of gluten-free products so when I approached retailers they were amazed to see high quality glutton-free products.”
How Shirini Sara is able to make their delectable treats glutton-free is a closely held trade secret but Victoria did hint that the secret was rooted in using traditional Persian ingredients foreign to most western bakers.
Today Shirini Sara’s shirini khoshk (‘dry’ cookies) and shirini tar (fresh cream patisseries) and cakes can be purchased not only at their flagship store but also at the Pusateri stores on Yorkville, Avenue Road and Bayview Village. In the near future the gluten-free treats will also be available at Whole Foods and the Malek’s are negotiating with two other high-end retailers who may also feature the Iranian delicacies on their shelves in the new year.
But for those who want the authentic Shirini Sara experience I would recommend taking the cumbersome trip to their store at 1875 Leslie Street where you’ll be sure to be met by Mr. Malek’s friendly smile and the smell of Vida’s fresh baked treats.


Starting Wednesday, March 18th the Boys & Girls Club of Greater Vergennes will be providing take-out meals and meal delivery to anyone (this includes kids through seniors) in our 5-town school district free of charge. This includes Addison, Ferrisburgh, North Ferrisburgh, Panton, Vergennes, Waltham and West Addison. These meals will be available while the ANWSD schools are closed. All meals will be packaged in recyclable materials.
Wednesday March 18th - Hamburger/Macaroni Casserole with spaghetti sauce
and mozzarella cheese
Thursday March 19th - Roasted Chicken and Rice Pilaf
Friday March 20th - Sloppy Joe's on a Bun and corn
Monday March 23rd - Taco Pie and tortilla chips
Tuesday March 24th - Pulled Pork on a Bun and corn
Wednesday March 25th - Mac & Cheese
Thursday March 26th - Meatloaf and Mashed potatoes
Friday March 27th - Chicken Nuggets and Rice Pilaf
Monday March 30th - Roast Pork & Mashed Potatoes
Tuesday March 31st -Chicken & Biscuits
Wednesday April 1st - Hamburger Macaroni Casserole
Thursday April 2nd - Roasted Chicken with Rice Pilaf
Friday April 3rd - Sloppy Joe's on a Bun
Take-out meals can be picked up at the Club on 20 Armory Lane between 11:30 AM and 12:30 PM. Walk-ins are welcome to pick up meals.
Meals orders can by using the by following link: https://forms.gle/YJJrhzvXuueZZChd6 IF YOU HAVE ORDERED THROUGH MARCH 27TH PLEASE DO NOT DUPLICATE YOUR ORDER - USE THIS FORM TO ORDER FROM MARCH 30TH GOING FORWARD.
or you may call the Boys & Girls Club at 870-7199.
Please leave us a message. Be sure to tell us which days you would like meals, how many meals you need and if you will be picking up meals or having meals delivered. If you need delivery please give us your home address including house number, street name and town.


We have an opening for an experienced line cook!
The successful candidate must have a passion for food, be a team player, and be able to handle a variety of kitchen tasks including food preparation, cooking, plating and cleaning.
Applicants must have a minimum of 2 years of experience in a high-volume environment, with a strong knowledge of food safety guidelines, sanitation standards and cooking methods.
Responsibilities include preparing food items according to recipes and specifications, ensuring quality and consistency, maintaining a clean and organized workspace, and contributing to a positive team environment.
Ideal candidates will be able to work in a high-pressure environment, have great communication skills, and are motivated to continuously learn and develop their skills. This is a full-time position.
Please send your resume to:


As part of our half-board service, our guests enjoy a 5-course menu every night. Following the soup, we’ll serve a delicious starter followed by a salad buffet and your choice of a meat/fish or vegetarian dish. We’ll then round off proceedings with a delicious homemade dessert. With reservations, external guests are also welcome to enjoy food from our à la carte menu.
What does half board include?
- Breakfast buffet with coffee of your choice, fresh juices, various breads, cheeses, smoked ham, sliced hams and meat varieties as well as freshly cut fruit, muesli, a separate egg menu – always served fresh
- In the afternoon, you can enjoy a variety of cakes made according to traditional recipes, e.g. apricot or plum, cherry, or buckwheat cakes...
- During the evening, savour our soup, starter, salad buffet, meat/fish or vegetarian main as well as a dessert
- Weekly cheese buffet with regional and international specialities, composed with love by our cheese sommelier Sandra
Upon request, we would be happy to prepare food according to your special dietary requirements or intolerances. Let us know about your personal needs and preferences!
Our wine & cheese sommelier recommends ...
Simply ask Sandra ...
... which cheese she recommends with a good glass of wine. To the delight of our guests, our professional wine & cheese sommelier has a trained eye for recommending the right taste combinations. Her special focus is Austrian wines. Her recommendations and keen intuition delights and surprises even seasoned wine lovers. International and local schnapps varieties from the Arlberg region round off our delicious range. Sandra is especially fond of composing her weekly cheese buffet, which artfully combines the tastes of Vorarlberg, Tyrol and international cheese varieties.


Variation of Bobby Flay's "Jam and Bread Pudding"
- 1 loaf brioche, sliced 1/2-inch thick
- 3/4 cup plus 3 tablespoons strawberry preserves.
- 4 large eggs
- 1/2 cup sugar
- 2 1/2 cups plus 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter, melted
- 3/4 cup confectioners' sugar
- Fresh strawberries, for garnish.
Preheat the oven to 375 degrees F.
Butter a 9 by 13-inch glass baking dish. Arrange half of the brioche along the bottom of the dish, and cut or tear the slices to fit. Spread 3/4 cup of the jam on top and cover with the remaining bread.
Whisk the eggs, sugar, 2 1/2 cups of the milk, and the vanilla together; pour over the bread. Press to soak and brush the top with 4 tablespoons of the melted butter. Cover with foil and bake for 15 minutes. Remove the foil and continue baking for 15 minutes longer or until the pudding is set. Remove from the oven.
Preheat the broiler. In a bowl, whisk the remaining 1 tablespoon of milk with the confectioners' sugar. Stir in the remaining melted butter and jam until the mixture is smooth. Spread the mixture over the top of the pudding, place under the broiler, and broil until the glaze is golden. Serve hot or warm, garnished with fresh strawberries.
Variations: I used croissants instead of the brioche and it worked beautifully and I put a white chocolate sauce over the top and I was very pleased with the results.
Note: Might want to let this bread pudding go about 45 minutes or so...I felt like the 30 minutes was not enough, but keep a close eye to make sure.
Brian Garner about the bread pudding said "This is awesome!"


Vegetarian and Vegan Eats at Mainstream Restaurants
Vegetarians and vegans—those who avoid dairy and eggs as well as meat—are not a rare breed in Southern California, but restaurants that cater specifically to herbivores are scarce in Pasadena.
Orean’s Health Express (817 N. Lake Ave., Pasadena, 626/794-0861) is a vegetarian fast food favorite, with soy versions of burgers, hot dogs and other classics.
Though Chipotle (246 S. Lake Ave., Pasadena, 626/229-9173; 3409 E. Foothill Blvd., Pasadena, 626/351-6017) serves chicken, beef and pork, the majority of its other ingredients are vegan and vegetarian-friendly and the chain prides itself on hormone-free dairy (as well as pork) items.
But what are vegetarians and vegans to do when carnivorous friends want to grab a meal at a popular, local restaurant? If the thought of another salad evokes images of growing rabbit ears, discover these different choices and leave worries of being a starving outcast behind.
Pasadena mainstay Mi Piace (25 E. Colorado Blvd., Pasadena, 626/795-3131) transports diners to Italy, where non-meat eaters are welcome. Vegetarians can feast on vegetarian lasagna, ravioli with butternut squash and ricotta cheese filling, or ravioli with spinach and ricotta cheese in marinara sauce. The marinara sauce is made mostly of vegetables and is free of any dairy or meat ingredients.
Vegans can enjoy the large grilled vegetable plate, comprised of shitake mushrooms, Maui onions, asparagus, bell peppers, zucchini and more, topped with rosemary.
The penne arrabiata pasta has a red pepper flake tomato sauce and is free of eggs or dairy. Spaghetti aglio olio is simply delicious with extra virgin olive oil, shallots, chili flakes, garlic, salt, pepper, and lemon. Just ask that pastas not be topped with cheese.
“We can accommodate almost everything the customer needs,” says executive chef Gil Saulnie.
Minestrone soup is a safe bet since it’s made from vegetable broth and combines carrots, celery, beans leeks and potatoes. Most Mi Piace soup du jours are vegetarian but some may use chicken or beef stock so ask your server.
Barney’s Beanery (99 E. Colorado Blvd., Pasadena, 626/405-9777) is a lively destination to hang out or refuel after a late night, especially since they recently revamped their large menu.
“We have a 12 page menu so it makes things a little easier,” says food and beverage director Jacque Duryee.
Vegetarian selections include their homemade veggie patty or spicy black bean patty that can be substituted in a burger, grilled vegetable pizza, grilled vegetable sandwich with pesto on a warm French roll, grilled vegetable quesadilla, pasta New Orleans without the meat, and spicy garlic noodles with vegetables. For those in the mood for breakfast anytime, try an omelette, breakfast burrito, pancakes or new bananas foster waffle.
Vegans can devour vegetarian chili—in a sourdough bread bowl if they’d like—pizza without cheese, the vegetable sandwich without cheese and appetizers like fried zucchini, fried pickle chips, or fried mushrooms.
Tropical getaway Islands (Paseo Colorado-330 E. Colorado Blvd., Pasadena, 626/304-9050; 3533 E. Foothill Blvd., Pasadena, 626/351-6543), accommodates vegetarians with its veggie patty that can be substituted in any of their 11 burgers. The quesadilla or nachos are a good, filling appetizer.
The grilled veggie tacos served with island slaw are vegan if you specify not including cheese and butter. It’s the same drill with the California tacos—an off-menu item with cold veggies instead. Vegans can modify a sandwich by removing the meat, cheese and mayonnaise, though there won’t be much left, but thankfully the bun contains no eggs or dairy.
Kabuki (88 W. Colorado Blvd., Pasadena, 626/568-9310; 3539 E. Foothill Blvd., Pasadena, 626/351-8963), known for delicious Japanese fare and reasonable prices, provides dishes for vegetarians and vegans such as the mushroom miso soup, asparagus roll, cucumber roll, avocado roll, vegetable roll and oshinko (yellow pickled radish) roll. Vegetarians can also choose from three types of noodles: Mori soba (chilled buckwheat noodle with dipping sauce), cha soba (Chilled green tea noodle with dipping sauce), and soy ramen.
Regardless of diet restrictions, many can enjoy a trip to legendary Mexican eatery El Cholo (958 S. Fair Oaks Ave., Pasadena, 626/441-4353), so no need to miss out on a culinary fiesta.
Annie’s enchilada is popular with vegetarians, as are vegetable fajitas or nachos without meat.
“Lots of people ask about our [vegetarian] green corn tamales,” says host Rick Ventura. The tasty dish is made through October, but Ventura suggests calling to ask about availability.
Solve the vegan predicament at El Cholo by ordering the vegetarian items without cheese.
Cheesecake Factory (2 W. Colorado Blvd., Pasadena, 626/584-6000) produces a lot more than their signature dessert—as if they need to.
Senior manager Andrew Manila recommends vegetarian dishes like Evelyn’s favorite pasta (veggies, pine nuts and parmesan cheese), marinara pasta, arrabiata pasta, garlic noodles without chicken or shrimp, the eggplant sandwich, and grilled cheese sandwich.
Vegans can modify the “grilled portabella on a bun” to be wrapped in lettuce and nix the cheese and mayonnaise. Substitute mushrooms for the chicken in the Thai lettuce wraps and you’re in business.
Hopefully the menus at these Pasadena favorites have been demystified a bit. Since menu options and ingredients are always subject to change, it is a good idea before ordering to ask about a dish.
So go forth and dine in harmony, veggie and meat lovers!


Recently, Sons of Alchemy members Brian Keeney and Brad Moyer, who are also pro brewers at Liquid Noise Brewing Co., joined another pair of Sons members gone pro, Shane Sansone and Steve Anderson at Big Bottom Brewery (Home of Al’s Pizza) in Dillsburg, to craft a Hot Pizza Kvass Ale. This twist on a classic Kvass used fresh Italian bread in place of the traditional rye bread, as well as an addition of red pepper flakes. But why stop there? The boys also prepared a special one night only “Supreme Pie” firkin version, which added fresh basil and shiitake mushrooms to the cask. The firkin was tapped in the evening on Thursday, October 3rd, which happened to coincide with a Sons of Alchemy club meeting at Big Bottom. Gotta love it when a non-planned coincidence comes together! And to the surprise of some, the Supreme Pie Hot Pizza Kvass Ale (you read that correctly) was very tasty!
Pictured left to right at top: Brian Keeney (Liquid Noise), Steve Anderson (Big Bottom), Brad Moyer (Liquid Noise), Shane Sansone (Big Bottom), Bob Szajnuk (owner, Big Bottom Brewery)


Some religions have dietary laws which prohibit certain foods, or the mixing of foods. For example, certain meats may be forbidden, such as pork (Judaism or Islam) or beef (Hinduism), or meat may be required to be prepared according to religious ritual and law, such as Kosher (Judaism) or Halal (Islam).
Separate cutlery and utensils may be required to ensure that milk and meat are not eaten together; or Halal meat is not stored or cooked with non-Halal meat; or kosher food stored or cooked with non-kosher food. For clarity and to avoid misunderstandings, it is advisable to find out the specific requirements of members of staff and to assess how these, where practicable, can be accommodated.
In planning and organising work events or social activities, managers or organisers should be mindful of colleagues' faith-based restrictions. This may mean providing non-alcoholic or vegetarian options or alternating the venues for work events so that they are sometimes held, for example, in places where alcohol is not served. Invitations to catered events should explicitly ask guests about any dietary restrictions, as this may be relevant for both reasons of religious observance or allergies.
What is appropriate and proportionate will depend on the specific circumstances, for example the specific needs of individuals with restrictions and the availability of alternatives. It is recognised that it may not always be possible to accommodate or adjust to meet the needs of every member of staff. However it is good practice to consider specific requirements and explain, where possible, the reason for a decision.


Contact: Christine Gerety | 310-566-1531 |
St. Monica sponsors the monthly Loaves & Fishes Food Drive, which helps provide food to the Westside Food Bank and the St. Joseph Center Food Bank. The food is distributed to individuals and families in need in our local community, and to organizations that work with people in need. Help us make sure that everyone can get the nutrition that they need.
Our Loaves & Fishes Food Drive has gone virtual this summer! During this Safer-at-Home time, our community partners have asked us to support them with cash donations rather than with the in-kind food donations we usually share. By doing so, we can help them buy massive quantities of needed food in bulk ($1 feeds four people), and deliver that food more safely to those who need it.
This month we are focusing on helping the Westside Food Bank, a great community organization that provides food to individuals, and to over 50 local agencies that serve people in need.
To contribute to our Virtual Loaves & Fishes Food Drive, please go to www.westsidefoodbankca.org


Zambia is one of the world’s poorest countries and ranked 165th out of 177 on the Human Development Index. Poverty and food insecurity are widespread in both rural and urban areas, and the country remains extremely vulnerable to recurring natural disasters, including floods, drought and animal disease.
Food production levels vary widely from year to year. Food security is fragile because subsistence farmers depend on rainfall and traditional hoe cultivation, and even in years of national food surplus, many subsistence farmers or households often struggle.
The lack of proper infrastructure, inadequate provision of inputs, poor access to markets, and the slow pace of change in attitudes towards crop and livelihood diversification also continue to undermine farming capacity.
Zambia enjoyed a good harvest in 2009, including a maize surplus. While the harvest will help to improve overall food security, tens of thousands of people will still require food assistance due to the localised impact of floods and because many of the poorest and most vulnerable people will not be able to access sufficient food, even though staple food prices have fallen from their very high 2008 levels.
A Zambia Vulnerability Assessment Committee survey found that around 100,000 people in 7 flood-affected districts would require assistance. While the global economic crisis is likely to lead to greater unemployment, particularly in the vital mining industry, which could leave even more people vulnerable to food insecurity.
The HIV/AIDS pandemic has exacerbated food insecurity levels and contributed to a decline in socioeconomic activity. HIV/AIDS is also both a cause and a consequence of household food insecurity in Zambia. Around 17% of adults aged 15-49 years are HIV positive and life expectancy is only 37 years. HIV/AIDS undermines the capacity of people in most rural areas to produce enough food for their families. Malnutrition is present to varying degrees in most communities nationwide.
Standard national statistics for malnutrition levels amongst under-fives are 5 percent wasting, 28 percent underweight and 47 percent stunting.As at August 2009, Fewsnet reports that food security is generally good and maize, the staple food, continues to be readily available on the market as well at the household level due to the large surplus from the main harvest. Urban households are accessing maize on the market, with poorer households buying maize and taking it to hammer mills, which have reduced the demand for roller meal (a cheaper brand). Most rural households continue to be dependent on their own harvest and/or barter system at this time of year, and are therefore less dependent on the market. Large quantities of maize stock are available in different parts of the country, where producers are scouting for a market as the Food Reserve Agency (FRA) that handles the government‐funded maize purchase program is only able to purchase limited quantities of maize from different districts due to financial constraints. In addition, there is more maize flowing into the country informally from Tanzania and Mozambique at this time of the year, driven by the price differential at the borders. Such informal trade is usually a result of restricted trade in one form or another. When the ban was in place during the previous marketing season, informal trade still continued, albeit at a lower level.
Markets and trade
Following the above‐average 2008/09 harvest, maize prices dropped from the abnormally high levels of the 2008/09 marketing season. However, they have generally remained high for this time of year, and in some cases have increased. If these retail prices are indicative of the farm gate price trend, it implies that generally, producers are facing better prices this marketing season compared to this time last year. This also means that consumers are paying more for staple foods which, in the coming months, when prices are expected to seasonally rise, may create access problems for poorer households dependent on markets.
Consequently, maize meal prices have remained relatively high in some areas, including almost all urban areas, especially the Copperbelt region near the DRC, despite the good supply. The meal price shows a general upward trend from May 2008 to December 2008, with a temporal drop in January and February 2009 attributed to the government maize meal subsidy program during part of the 2008/09 marketing/consumption season. The government market intervention last marketing season clearly led to a delayed maize meal price peak (prices peaked in April/May rather than the usual February/March period). Roller meal (a less processed, cheaper brand) prices have significantly dropped since May, but not to the levels of the previous season for this time of year, and have basically remained above average. In the case of the more refined meal (breakfast meal), retail price reductions since the harvest in May have remained insignificant. The retail prices have remained above the pre‐harvest levels and significantly above normal for this time of year. Urban consumers are therefore faced with above‐normal maize meal (breakfast brand) prices, which may create increased demand for the cheaper brand (roller meal) in the coming months.
Some field reports have indicated that in parts of the country (particularly Southern, Central, and Copperbelt provinces), millers are buying maize at very competitive prices, which are above the Food Reserve Agency (FRA) indicative price of K1300/Kg. As a result, maize meal prices are likely to remain relatively high, to the disadvantage of consumers, resulting in reduced access during the hunger period. At the same time, high prices directly paid to farmers will encourage increased production in the long run. This could partly explain the generally high prices of maize and meal at this time of year. It should be noted that during the last production season, farmers were faced with high input prices, especially for fertilizer, whose price nearly doubled (the government fertilizer support program targets no more than 20 percent of the small‐scale farmers). The move by the private sector to pay higher prices for maize in the current season, as it did during part of last season, should be commended. In fact, in areas where private‐sector maize purchase is concentrated and running well, the FRA are better off shifting their market effort elsewhere, where farmers are stuck with maize at their depots due to limited quantities the FRA is purchasing.
The general high maize price levels during the current marketing season, despite the surplus production, is in line with some other countries within the Southern African region and could be attributed to the high input costs farmers faced during the last production season. The relatively high prices should encourage future maize production. There are, however, some areas where farmers are selling at much‐reduced prices (ZMK900/Kg) out of desperation, as they face large stocks and limited markets, such as in parts of Eastern province. The opening up of markets in Malawi, where prices are rising, is creating a good opportunity for producers in that region.
In July, the government of Zambia removed the maize export ban which had been in place throughout the 2008/09 marketing season, to allow 100,000MT of maize to be exported. Formal maize exports to Zimbabwe have already started, and at least 3,660MT had been exported by the end of July, as captured by the FEWSNET/WFP cross‐border trade monitoring system.


"Fresh" Grain-Free Cat Recipe
Give Your Cat The Best
Unlike dogs, which are omnivores, cats are obligate carnivores, which means cats need higher amounts of protein combined with amino acids, vitamins, and minerals for a balanced diet.
The best in low glycemic and low carb cat food, Spring Naturals is certified by The Glycemic Research Institute. All of our handcrafted recipes include 90 – 95% of proteins from all-natural fish or poultry with 6 superfoods that bolster your cat’s diet full of low carb, wheat-free, whole foods. We punch it up with added vitamins and minerals for functionally balanced, wholesome nutrition.
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DEPARTMENT OF AGRICULTURE
Office of the Secretary
Washington, D.C. 20250
NATIONAL BLUEBERRY MONTH
By the Secretary of Agriculture of the United States of America of America
WHEREAS blueberries are a native North American fruit produced in 35 States;
WHEREAS the pioneering work conducted in New Jersey by Elizabeth White and Dr. Frederick Coville in the early 1900's to domesticate wild highbush blueberries resulted in the development of the hybrid for cultivated highbush blueberries;
WHEREAS from these early efforts, highbush blueberry production has become an important U.S. agricultural industry with acreage doubling between the 1970's and 1980's and expected to reach more than 63,000 acres by the end of the 1990's;
WHEREAS highbush blueberry production in the United States has increased from an average of 114 million pounds in the late 1980's to 141 million pounds in 1998, with more than 48 percent of all highbush blueberries shipped to the fresh market in 1998 and the balance frozen for use by consumers and food manufacturers worldwide;
WHEREAS blueberries are low in calories and sodium and a source of fiber and their consumption contributes to achieving the Dietary Guidelines for Americans recommendation to choose a diet with plenty of fruit;
WHEREAS highbush blueberries are harvested from mid-April through early October with the harvest reaching its peak in July;
NOW, THEREFORE, to promote the greater appreciation and use of highbush blueberries, I, Dan Glickman, Secretary of Agriculture of the United States of America, do hereby proclaim the month of July 1999 as "National Blueberry Month" and call upon all citizens to recognize and celebrate the highbush blueberry with appropriate ceremonies and activities.
IN WITNESS WHEREOF, I have hereunto set my hand this 8th day of May 1999, the two hundred twenty-third year of the Independence of the United States of America.
DAN GLICKMAN Secretary


It’s the little things that make all the difference in life. A smile from a cute girl, getting the extra legroom of an emergency exit seat on a plane or, being able to wake up each hot, humid day in Vietnam to a devilishly good iced coffee.
That (above) little cup of black gold has made my stay in the at times painfully frustrating Vietnam all the better. Vietnam has a sizable coffee export industry that in 2010 saw over 1M tonnes of the good stuff sent all over the world. From arabica to robusta and even with special ‘weasel’ coffee, a coffee lover is bound to enjoy their stay here. And if you’re wandering, which I know you are – Weasel coffee is special in that the coffee beans are first eaten, processed and then excreted by weasels before being cleaned, roasted and brewed.
Excrement aside, the Vietnamese really do make a good ice coffee. First, a glass is filled with a small (2 tbsp, or as desired) amount of condensed milk – real milk is expensive and hard to come by in Asia, and also doesn’t taste as good. Then, a coffee filter is placed on top of the cup and hot water poured through it so that it filters through the beans and drips on top of the condensed milk. Finally, cubed or crushed ice is added. Sometimes for efficiency’s sake, cafes and stalls pre-make the coffee solution in bulk and chill it with the same, albeit less impressive looking effect. The result, a lovely layering of thick black Vietnamese coffee over condensed milk ready for the drinker to mix together.
The great part is that you can find Vietnamese iced coffee everywhere from street carts to high end restaurants, from 5,000D to 50,000D (25c – $1.75) and it will almost always taste great. To order, simply ask for an ‘ice coffee with milk’ or cà phê sữa đá. Those worried about the condensed milk being unhealthy, keep in mind how little is used per cup and that according to this source, a cup only contains 132 calories. Furthermore, your average milk coffee contains 4g/100ml of fat anyway. Or, 160 – 260 calories for a medium sized cafe latte.
It’s the little things…


We aim to serve straightforward food with an emphasis on quality and simple artistry. In addition to using fresh fruit, berries and vegetables during the growing season from our own organic garden, the Saturday farmer’s market in Chestertown beckons with many local fruit and vegetable producers. We have established a working relationship with a local meat and egg producer who delivers sausage and free-range eggs to the inn. We try hard to be as “garden to table” as possible. During the Winter and shoulder seasons we don’t always have a choice and have to use what is available at the grocery store. Check out our food video on YouTube.
The Brampton was a peach plantation during its heyday in the 19th century. In season no breakfast or afternoon tea will be complete without that delicious fruit and you can look forward to something “peachy” every day of the week.
With 24 hours notice we can accommodate special diets such as: Vegetarian, Vegan, Dairy-free, Gluten-free, Low-carb and Low-fat.
Upon request breakfast delivery is available to guests staying in the cottages.
Please view our sample menu below, or browse a few of our recipes to use in your own kitchen.
- Orange or cranberry juice
- A freshly baked pastry
- Daily changing fruit course
- Cook’s whim – sweet choice such as French Toast made with homemade bread.
- Cook’s whim – savory choice. In the Spring frittatas with homegrown asparagus and goat cheese is a favorite of our guests.
- Always eggs your way
- Greek yogurt with homemade GF granola and fresh fruit
- Oatmeal with raisins and toasted nuts
- Daily changing breakfast meat
Try a few of our recipes:
“We couldn’t feel more at home than we do here. The staff is wonderful. The breakfast is outstanding. We could go on and on, but we’re sure the guests will find out for themselves what a treasure they found here at the Brampton.”
~ Marion and Paul, NY
Tea Time and Social Hour
Every day at our romantic getaway in Maryland, afternoon tea is served buffet-style in the dining room and consists of freshly prepared savories and sweets. During the warmer months we’ll have iced tea and lemonade. During the Fall and Winter we offer a selection of fine Harney and Sons teas. Also during January and February it’s oyster season. On Saturdays you can enjoy oysters on the half shell with a house made Mignonette and cocktail sauces.
Sample Tea Offerings:
- Brampton Plantation Peach Cobbler
- Almond biscotti
- Rhubarb strawberry crisp
- Linzer cookies with homemade Peach Jam
- Mini quiches
- Assortment of cheeses and crackers
- Cheese Puffs
- Onion Tart
- Kale Chips
- Homemade spiced nuts
- Oysters on the half shell in season
For more culinary inspiration:
Check out this blog, Danielle is a proud member of “Eight Broads in the Kitchen“.


FCWWC Virtual Cooking Class
Join us for an interactive virtual cooking class guided by Chef Alex! We'll be cooking seafood (or vegetable) paella with Chef Alex leading us through cooking the recipe step-by-step. The ingredients list is below- be sure to shop ahead of time and join us on the 16th!
Admission for FCWWC members is FREE and non-members are welcome to join for $10 each.
The Zoom link will be included in your confirmation email.
Paella Equipment List
- Pan* (cast iron pan, nonstick pan or paella pan)
- Cooking Spoon (wooden spoon or plastic spatula)
- Salt & Pepper
- Oil (olive oil or vegetable oil)
WHAT TO EXPECT:
Chef Alex will walk you through the steps for selecting a pan and making the perfect paella, his signature dish! Chef Alex will help each participant select the best pan from their current home arsenal and then the cooking will begin. Cast iron is preferred, but any non-stick pan will work. As always, any questions and conversation are welcome throughout the presentation!
The ingredients list* is below. Please note that all of the seafood and vegetable recommendations are just suggestions, feel free to get creative to make the perfect paella for you!
*Additional vegetables that also make great vegetarian options: Asparagus, Cauliflower, Peas, Beans


This vanilla flavoured compound chocolate (confectionery coating) is excellent for drizzling cookies, pretzels, cake pops, fruit, and other treats. No tempering is required. Simply melt chocolate in its pouch in the microwave, cut off the corner of the pouch, and squeeze pouch to drizzle.
2 ounce/56.6 gram bag
Colour: Bright White; Flavour: Vanilla
Contains milk and soy; may contain trace amounts of peanuts due to common processing equipment
Directions printed on bag
Made in USA


Texas Honey from BeesHoney.com.
If you like raw honey from organic wildflower fields, you've come to the right place! Eating unfiltered and unprocessed honey daily can do wonders for allergies. Use it in place of sugar for tea; spread it on toast or hot biscuits and use it in baking. It's best to replace just half the sugar called for with honey and, since honey is a liquid, reduce any liquids in the recipe by a quarter cup for each cup of honey used.
Did you know honey keeps forever? It's the only natural food that doesn't go bad. It may crystallize, but that's easy to fix by setting the jar in a bowl of very hot water for a few minutes.
Honey is one of the few foods proven to be good for you and it tastes good, too. What more could we want?


Just because you’ve tried green tea before and didn’t like it; remember there are many flavors of green tea. Some teas have strong taste, gunpowder and sencha, and other are more subtle, dragon well and white monkey. Green tea can also be infused with flavors, mint, citron and peppermint.
There are also different families of tea: Black, White, Green and Red(Rooibos) and herbal
Also all tea has caffeine unless processed, except for herbal. A quick way to remove the caffeine is to brew the tea for 20-30 seconds then throw the water out. then steep for 3 mins for green and white, 5-7 for others.


MEAL REPLACEMENT SHAKES AND SMOOTHIES
The main problem with most diets is that they’re loaded with carbohydrates. These high levels of carbohydrates lead to fat storage, making it difficult to lose weight. To help you replace carbohydrate-rich meals, we’ve created low carbohydrate meal replacement shakes and smoothies that help curb your appetite while also significantly reducing your overall carbohydrate intake. High quality meal replacement shakes also nourish the body by delivering easily digestible protein. This increase in protein intake helps your body repair muscle tissue and improves your metabolism. Our meal replacement shakes and smoothies are hand picked by our nutritional experts ensuring you receive the highest quality ingredients, delicious flavors and the best results!
Making sure you have the right consumption of protein is important to avoid over-training your muscles and possibly getting injured. The advantage of using protein shakes at this particular time (after workout) is that the protein reaches the muscles faster, because the body takes less time to digest a shake than solid foods. After working out is the best time to get a protein shake into your body, so that the protein can be delivered to your muscles faster and begin the healing process right away.
Cutting Edge Supplements (CES) goes beyond your expectations and was established to help you reach all your health and fitness goals. Here at CES we strive to carry high quality products and ll new products are tested by staff before being offered to you. We want to save you both time and money by finding the supplements that work, thus making it easier for you to choose one.


The team at Simply Ice Cream were pleased to deliver a range of ice cream flavours to patients at the Pilgrim’s Hospice in Ashford this week.
Head Chefs at Pilgrims Hospice Ashford, Bobby Antony and Julie Gilliver, were delighted to receive this donation from Simply Ice cream. Julie said: “Here at the hospice one of our main priorities is to make sure that patients and visitors are well catered for around the clock. As a local charity it makes a huge difference when premium goods such as these are given to us free of charge. We are all so grateful to Simply Ice Cream for these special treats which I am sure will fly out of our freezers in no time!”
Simply Ice Cream’s Managing Director Sally Newall says; “We are totally in awe of the work the wonderful team at Pilgrims Hospices do every day for their patients and supporting families. We were pleased to be able to show support in such a simple way.”
Simply Ice Cream is completely natural hand-made product range created without any additives or preservatives, using only locally sourced ingredients (where possible). Its range comprises over 30 different flavours. Simply Ice Cream is a member of Produced in Kent.


A traditional fermentation process is used to produce authentic Korean kimchi. It is fermented in small batches using fresh local ingredients, and filtered water.
Enjoy in stir fries, salads, on it's or as a side dish. This kimchi is not only tasty but is also good for you, making every bite good for your gut.
Hand cut bite size pieces of Wombok cabbage ready to be the hero in any dish. Deep, salty, tangy fermented cabbage with a hint of sweetness to balance. This one is not shy and will be the life of any party.
Ingredients- Wombok cabbage, Daikon, Carrot, Onion, Garlic, Ginger, Filtered water, Fish sauce, chili flakes, Garlic chive, Green onion, Sugar, Rice flour, Salt.
Allergens – Fish Sauce Anchovy (Stolephorus), Extract Fish 77%, Salt 29%, Sugar 3%
Jar Available for local pick-up only; if purchasing for shipment, the pouch will be sent.


The Need To Switch To A Plant-Based Diet
There will be a morsel of meat again in your mind that you so badly want to grab and have ataste of. Or you might be someone in the category to choose the raw vegan diet over the meatballs on your table. It depends on people. How they want to slip into a vegan diet or if they wantto go for a flexitarian diet routine. It depends upon the goals you set and how you want toperceive it. So coming to the thought of switching into a vegetarian diet, let's see the benefits itcan offer on our body.For some it could come out as a very heavenly experience but for some it can be quite theopposite. There will be people around who run back into their cravings for a non-vegan foodafter struggling through a one week trial and there are also people who switch to it and getadapted so easily. All throughout the journey it will be highly appreciated to keep the attitude ofa critical thinker. There will be rumours on both a plant-based diet as well as a non-vegan diet.Be distinctive towards all sorts of 'cowspiracy' theories before you come to a conclusion onwhat fits best for your body.
What is Health & Healthy Diet? A healthy diet is characterised by a collection of food materials for an entire day such that it hasthe potential to provide and meet all the mineral and nutritional requirements of the body. InAyurveda we describe the observance of good health as the state of existence when one alwaysresorts to desirable food and regimen primarily. The ancient science of Ayurveda gives greatimportance to the adaptation of suitable food regimens to one's own body. Ayurveda is a sciencethat holds close the moral and practical correlations of food and diseases. As the saying goes, 'You are what you eat.'
Why A Plant-Based Diet?If you were priorly a non-vegan diet follower, then keeping aside the magnitude of frustrationand disappointment you will feel when you blend into a plant based diet slow and steady, let'sanswer these questions' Is Eating Meat Products Necessary?Maybe or maybe not. There is zero carb meat which is extremely useful for those following aperfect fitness schedule. They might end up arguing yes, but the truth is that there is a whole lotof vegan food that can replace any low carb food article. So Does it Mean That A Plant Based Diet Becomes Your Bulletproof Diet Against All Health Disorders?Again it is a No. But, it is an undeniable fact by the health experts that in the long run, a plantbased diet comes handy to us. What might appear to be an ethically and morally and health basedpoint of view as right for someone could be utterly a stupid opinion for another. Understandingthe pros and cons about what you are talking about becomes extremely necessary in such cases.Unless you do so, it will be difficult to contemplate what is good or what is bad for your health.Refrain from coming to a conclusion unless you understand the health topics in depth.
So What is A Plant-Based Diet?You shouldn't relate a plant based diet with a balanced diet or get under the fogged conceptionthat a plant based diet is less effective when compared to a balanced diet because in many cases aplant based diet is more efficient and beneficial than a balanced diet.A plant based diet is where a person focuses on plant products. It is a diet based on fruits andvegetables. Another way of looking at it is as the diet where we use no animal products. Heavymeat product users experience a high protein and amino acid content within their body whicheventually leads to inflammation and high cholesterol levels. This is where the plant based dietcan be effective for many. So now let's see the benefits of this herbivorous diet over theomnivore's one.Don't Worry About Vitamins. This Provides it All.
Fruits and vegetables are the storehouse of vitamins. Be it water soluble ones or the fatsoluble ones, plants provide all the essential and non-essential vitamins required for thebody. Leafy vegetables, green leaves, legumes, oranges, tomatoes etc. just as the startersare high in vitamin A, vitamin B, as well as vitamin E, D and K.Are You Worried About Proteins?
Okay so stop panicking. It isn't true really that you need meat products to get protein;you can get it from a plant based diet too. For example, a bowl of lentils possess around18 grams of protein. Beans, broccoli, lentils, spinach etc. are very high in protein contentso break the misunderstanding that you need a meat product for protein because younecessarily don't.What About Minerals?
Calcium, potassium, iron and magnesium... thinking how those could be acquired? Welltomatoes, bananas and nuts could be your call. Simple as that. Even the most easily andcommonly used vegetables hold high nutritional values within them. It's high time werecognise the importance of that tomato in our kitchen. Same goes for the rest of thevegetables and fruits too.
Real Benefits of A Plant-Based DietYour hormones will be under control. No high and lows but a stable and healthy level ofhormones can be maintained. The same will come very useful in the case of insulin ordiabetic issue management.A plant based diet can potentially reverse your obese conditions. It can lower your fatdeposits and could possibly fix the imbalanced levels of cholesterol too.Fibres. How can we forget them? Fibres are the basic components that promote a healthykindled bio fire which is the determining factor for digestive reactions according to thescience of Ayurveda. Want that glow to your skin, better collagen levels..? Vegetablesare the roots for all those mind blowing effects.Your body can be provided with all the essential macro and micro nutrients with a plantbased diet. In an era where the meat produced is basically outputs from hormoneinjections it is always a better choice to have some plant products in your diet. Muchmore effective if you could get the diet shifted into purely plant-based. Maybe you willend up wishing that you could have made the change earlier. Who knows? Give it a tryand find it out yourself.


100% natural, healthy and nutritious Whitefish Skin Dog Treats, ideal for training or as a healthy treat. Made in the UK.
Our Whitefish Skin Treats are a premium 100% natural dog treat rich in extra vitamins and nutrients found naturally in fish, packed with natural goodness to promote the health and well-being of your dog.
Its natural rough texture aids reduction in tartar build up on dogs teeth, making it a natural dental aid, is low in fat to support weight control and helps support a healthy coat and skin.
Sustainably caught MSC fish in Grimsby, UK, free from additives, colours and preservatives.
100% Whitefish Skins.
Analytical Constituents (%):
Protein: 84.4%, Crude Oil & Fat: 0.3%, Crude Ash: 17%, Crude Fibres: 9.2%
Energy (kj/100g) 1435, Energy (kcal/100g) 338.
Hypo-allergenic, free from wheat, gluten, dairy and soya. Packed with naturally occurring omega 3 & 6. No additives or preservatives - 100% natural ingredients!
Size Guide: These treats are on average approximately 25mm square. They are a natural product so actual size may vary. Ideal as an everyday healthy treat or reward
Small Dogs - Approx 10g per day
Medium Dogs - Approx 15g per day
Large Dogs - Approx 20g+ per day
This is just a guide, please judge your dog's weight regularly and make adjustments. Make sure there is a fresh supply of water and supervise during treat time.
Do not overfeed with treats - you may have to reduce the volume of your meals if you are feeding treats.
These treats are not suitable for small breed puppies under 6 months or puppies under 4 months old. You may have to cut treats into smaller pieces for smaller dogs.
Always remember to supervise your dog when feeding treats.
Store the treats in a cool, dry place. Reseal pouch after feeding.


Thank you to everyone who joined us for this event!
Discover South Glanton Farms, a mixed farming operation inspired by agroecology, before feasting on regeneratively raised Black Angus beef!
Regeneration Canada is delighted to partner with the Manitoba Forage and Grasslands Association (MFGA) to bring you a remarkable field-to-fork event like you’ve never experienced. Join us on August 19th with farmers Ryan and Sarah Boyd at South Glanton Farms in Forrest, Manitoba. Ryan and Sarah will guide guests on an engaging journey through their family farming operation, which includes cattle, grain, and a focus on building soil health.
Speakers Paige Kennedy, Education and Research Manager of Regeneration Canada, and Joel Williams, soil health educator, will discuss regenerative agriculture and the impacts of multi-paddock grazing and livestock integration on the health of the soil.
The day will conclude with a delicious, family-style meal incorporating ingredients produced on the farm. The meal will be prepared by chef J.D. Braid of Brandon, MB.
About the hosts
Ryan Boyd is a third generation farmer with cattle and crops on South Glanton Farms. Ryan has been involved with the farm for many years, and began proposing new ideas to his father as he became more involved. Returning to the farm in 2006 after finishing school, Ryan put into practice some of the innovative theories he had learned about cropping and extended grazing systems. He knew he didn’t want to expand the acreage of the farm, but rather work towards increasing productivity. This has led to the farm having a large focus on embracing the principles of agroecology to create a diverse farming system.
The farm consists of ~300 black Angus beef cows, a diverse crop rotation, and annual forages for grazing and greenfeed. The operation works to improve natural resources so they don’t have to rely on synthetic inputs (fertilizers, herbicides) and to produce healthier products. The Boyds use a mob grazing system, which mimics the way ruminant animals, like buffalo, roamed the land in years past. Through adding diversity and incorporating livestock, the farm is able to capture more carbon into the soil. A goal of Ryan’s is to leave the land better than it was before, so that future generations can thrive.
About the speakers
Paige Kennedy is the Education & Research Manager at Regeneration Canada. She obtained her B.Sc. in Agriculture from the University of Guelph and completed her MSc. in Soil Science at the University of Saskatchewan. She holds an Agronomy Certificate from Olds College and is an Articling Agrologist with the Saskatchewan Institute of Agrologists. Paige is passionate about knowledge mobilization in agriculture, and making science digestible to a broader audience. In the past, she has worked on dairy cattle operations, pursued agronomic internships, and worked in research. Paige is also increasingly involved with the family beef operation.
Joel Williams is an independent plant and soil health educator providing lectures, workshops and consultation on soil management, plant health and integrated approaches of sustainable food production. Joel has worked extensively in Australia, UK and Canada (where he’s currently based) and has been fortunate enough to lecture to farming audiences internationally. Joel has a Bachelor of Agricultural Science (AUS) specialised in plant and soil dynamics and an MSc in Food Policy (UK) which focussed on food systems, intercropping and agroecological transitions.
About the chef
Chef J.D. Braid has been a Manitoba chef for nearly 30 years. He is passionate about providing new opportunities in the agricultural community and has served as the team captain and manager for the Manitoba Culinary team for 20 years, leading the team to the podium in multiple international competitions. He also won gold in the World Culinary Olympics in the individual category in 2008 and 2012, and in 2020, lead the first international Canada/USA culinary team to Silver.


Most kids go through a stage of life where they are picky eaters, and this often frustrates parents. You take the time to prepare a delicious meal for them, but then they refuse the entire meal or take nibbles of the foods they like and discard the rest. It is possible to still feed your foster kids well even if they are picky eaters. Here are some ways to do it.
Turn Those Vegetables and Fruits Into Sauces
Kids love to have tasty sauces with their meals, so if you’re having a hard time feeding them fruits and vegetables, prepare sauces out of them. One of the easiest ones is a chunky tomato sauce that you can serve with spaghetti or as a pizza sauce if you’re making homemade pizza. If your child hates apples and carrots, prepare an apple-carrot dipping sauce for them to eat with graham crackers or bananas.
Get Those Picky Eaters Involved in the Kitchen
Another good idea would be to have the kids cook with you in the kitchen. This is a great bonding experience and you can talk about the health benefits of certain ingredients. If you’re making salmon patties, discuss the omega-3 fatty acids that are important in keeping the brain healthy. Or if you’re making a fruit salad, discuss the health benefits of fruits such as strawberries, blueberries, and cranberries.
Don’t Give Up When Rejection Happens
It might be tempting to stop offering certain foods because your kids refuse them a few times. But this isn’t wise because it hinders them from getting in the proper nutrition they need. You will need to seek out creative ways to serve the more difficult foods. Eventually, your kids will enjoy them. It takes consistency and patience but it can happen.
Find More Tips for Your Picky Eaters
In conclusion, with these strategies and a little creativity, you can feed your picky eaters meals that are both delicious and healthy at the same time.
If you’re a foster parent in need of guidance, contact us. We are here to help potential and current foster families navigate this journey with confidence.


Sweet, bite-sized DARK chocolate squares. Individually wrapped with seasonal foils. Free from soy, dairy, gluten, tree nuts, peanuts, and GMOs. Each square weight 5 grams, and size is 1 1/4 by 1 1/4 inches. PLEASE SPECIFY WHICH COLORS YOU PREFER. Holiday favorites!
FOIL-WRAPPED DARK CHOCOLATE SQUARES
72% Cocoa, Cane Sugar, Bourbon Vanilla Pod. (Tree nuts, gluten, and dairy in other parts of mfg. plant.)


Although weddings are joyous occasion, they come with their fair share of stress. There’s months and sometimes years of planning, even then something could go wrong. Making sure you’re as prepared as possible is important.
The wedding cake is such a beautiful, yet stressful part of a wedding. Slicing the wedding cakes is an art all within itself. There is no room for error, slicing the incorrect way can lead to guest being without cake. It can also lead to misshapen slices, which means everyone isn’t getting the same amount. Making sure you have the correct utensils are important also. A quality cake knife and cake server are a must!
As bakers we inform our clients on how many servings each tier will yield, but most people are not familiar with the correct way to cut a special occasion cake. Many of us are only used to cutting concentrically (from the center) but cutting the cake straight, and creating squares of cake makes the process easier, especially when it comes to a cake with 4 or more tiers. I’ve created a simple slicing guide to get you started on your way.
When slicing a tiered cake you should began by separating each tier, but since a picture of the couple cutting the cake is needed, you’ll keep the cake intact and have the couple cut a small piece from the bottom tier. Once the happy couple completed their ceremonial cut, the tiers can be removed and cut to served guest.


Cookie Cutter I-Cookie
Upgrade your cookie plan with our unique I-Cookie cookie cutter. It's the cookie cutter for today's generation! This low-tech cookie cutter creates hi-tech smartphone shaped cookies for an instantly recognizable item that’s sure to impress. Just don’t try to send a text with them!
While this is a perfect gift for families, bakers, or tech lovers, you can also find 5 other unique cookie cutters in shapes like a camera or even a sneaker! All are expertly packaged and made from high quality stainless steel for easy cleaning.
- Item: 200582
- Donkey Products
- Cookie Cutter
- Design: Smartphone
- Designed in Germany
- Size: approx. 4.8 in x 2.4 in
- Color: Black
- Materials: Stainless Steel
- Hand wash recommended
- Perfect gift for baking enthusiasts, tech lovers or people who like fun and quirky stuff!
Not sure where to buy cookie cutters? Check out our selection of unique and unusual cookie cutters! Our large cookie cutters come in many shapes, take a look at our iphone cookie cutter!


Cooks, the culinary artisans behind the creation of delectable meals, are integral to the culinary world. Their expertise, honed through training and experience, brings the symphony of flavours to life in every dish. A cook’s role goes beyond just preparing food; it’s about precision, creativity, and a commitment to quality. From crafting exquisite gourmet cuisine in fine dining establishments to providing nourishing meals in homes, cooks master the art of blending ingredients, cooking techniques, and presentation. With a professional and attentive approach, cooks deliver delightful gastronomic experiences that cater to diverse tastes and dietary preferences. Their culinary magic transforms ingredients into memorable dishes.


We’re featuring 2 coffees to get things going.
1. The GreenStreet House Blend. It will be our standard blend offering consistency and body. The coffee is pure and features beans from Mexico, Honduras and Brazil. It is full of body with fruity and nutty tasting notes and ends with a clean finish. It’s the perfect morning cup.
2. GreenStreet Espresso. We’re pretty conservative with our naming around here. The name says it all. This is our 4 bean espresso. The blend of the beans and the roast temperature bring this coffee to a wonderful level of excitement making it great for an espresso shot. It also serves well as an afternoon coffee as it is very sweet . The tasting notes are sweet, fruity and acidic that will make your mouth say POW! Or just make you come back for seconds


Francisco "Pancho" Cisneros, the chef at Guaymas restuarant in Tiburon from its opening day in 1986 until 2000, died March 4, 2017, of a stroke. He was 62.
During Cisneros' years as chef, Guaymas earned a reputation for serving fine Mexican food featuring the country's regional specialties, such as poblano en nogada — poblano chiles stuffed with marinated braised chicken and raisins, napped with a walnut cream sauce.
"He brought authentic Mexican flavor to Guaymas," said his friend and colleague Roberto Melara, who was bartender and general manager at Guaymas and now is a sommelier in Wine Country.
A memorial mass was held March 9 at the Most Holy Rosary Chapel in San Rafael. Mr. Cisneros will be buried in Los Angeles, where most of his family lives.
Mr. Cisneros is survived by his wife, Luz, of Novato, and three children, Eric, Sandra and Gryselda.


Gastronomic variety at Rhön Park Hotel
All of our restaurants offer: Culinary treats and relaxation!
Indulge in our à la carte restaurant Frankenstube, offering delicious rustic cuisine inspired by regional specialties. Our panorama restaurant Rother Kamin along with our family restaurant Rhöninsel provide a wide range of culinary treats from a round the clock buffet.
Did you order breakfast and/or dinner? Then our buffet restaurants are just the right thing for you. Of course, all other guests, however, are just as welcome.
Our café Rhön offers coffee and cake. Our reading corner and higher modern tables offer ideal retreats for relaxing or notebook work. Adjacent is our large panoramic terrace with a spectacular view over the Rhön. Our RhönCafé is open daily and W-Lan is available.
Our family restaurant is open daily from 7 a.m. to 10 p.m., our Frankenstube is open daily from noon to 10 p.m. Please note that restaurant opening hours are subject to seasonal variations.


Bright and bold, this charcuterie board set is the perfect size for a selection of fine gourmet cheeses, fruit, cookies, or other finger foods. Use as an appetizer tray or cheese plate, this one-of-a-kind, fused glass serving piece works beautifully with any décor. This piece sits on four rubber bumpers attached to the back, to prevent slippage and comes with a stainless steel cheese knife or spreader.
This glass cheese plate would make a great gift for your favorite gourmet cheese lover, or a fabulous gift for your favorite hostess. This gorgeous cheese platter will add beauty to your kitchen whether you use it to serve delicious snacks or simply display it as a piece of art. Entertain in style!
The glass cheese board measures 6 inches, by 10 inches.
Hand wash only.
Do not use in a microwave.


West Kent is a totally NUT FREE environment. Please do not send food to school which contains nuts or nut products. This includes peanut butter, chocolate bars with nuts, most granola bars (please check the labels), and many commercially made cookies. It is very important that we have your cooperation in order to keep the school safe for everyone. Please read labels carefully on all items being sent to school as many products you would not suspect do contain nuts. If a product says “may contain nuts” or “made in a facility with nuts” it is not permitted in school, as we have many students with life threatening nut allergies.
This policy also includes peanut butter imitations such as Wow butter, and other nut or seed butters.


To prepare an exceptional cup of coffee, two essential prerequisites are necessary:
- The finest quality green coffee beans and
- That these are fresh roasted.
Freshness is probably the most misunderstood thing about coffee. Roasted coffee is an extremely perishable product. Within two weeks of roasting, half of the flavour is lost. Freshness cannot be preserved very long, regardless of how the coffee is packaged or stored. It is the roasting that sets the clock ticking on the shelf life of coffee and not the purchase date nor how it was packaged, stored or ground. It deteriorates even in a complete vacuum Of course exposure to air and moisture will accelerate the decom- position of the flavours, until after six weeks the oils become rancid. For best results use your coffee within a week of roasting.
Store your coffee in an airtight container in a cool dry place.
Do not store in the fridge or freezer.
Despite the myths, all milk froths equally well. However, milk with a higher fat content produces a thicker and creamier texture than low fat varieties. Also the fat in milk has a mellowing effect on the coffee, smoothing out the acidity inherent in most espresso blends. The result is a richer and rounder brew. Milk should be stored in the fridge and removed immediately before use.


Ingredients (serves 8)
· 100 g Coconut Oil
· 3 Tbsp honey
· 3 Tbsp date syrup
· 50 g coconut sugar
· ½ Tbsp cinnamon
· ½ Tbsp ground Ginger
· 200 g rolled oats
· 20 g baked coconut chips (or crumbled nuts or seeds if you prefer)
Preheat the oven to 180’C and line a 25 cm square tin with baking paper.
Combine the coconut oil, honey, date syrup and coconut sugar in a large saucepan and pop it onto a medium heat to melt the ingredients together.
Add the cinnamon, ginger and oats to the saucepan, remove it from the heat and add your oats. Stir everything together.
Put all the mixture into your lined tin and flatten it down with the back of a spoon.
Sprinkle the coconut chips over the flapjack surface and pat them down gently to make sure they stick.
Pop the tin into the oven and bake it for 12-14 mins, at which point the top of the flapjack should have gone golden brown.
Remove the tin from the oven and leave the flapjack to cool for at least 30 minutes before slicing into 8 squares.
Serve each flapjack with a big scoop of Oppo Mint Chocolate Swirl and enjoy!


Work is progressing well on a brand new family pub and restaurant in Skegness.
The business will create more than 40 new jobs for the town once completed.
The name has been confirmed as the ‘Twelve Oars’ pub.
Built by Marston’s Inns and Taverns, it will cater for up to 150 diners.
The pub will boast an open plan pizza kitchen incorporated into the restaurant dining area that offers customers a visual experience.
Diners will be able to watch as their pizza is handmade and personalised to have a truly individual meal.
All pizzas are then cooked in the pizza oven, allowing customers to be involved in the whole process.
As well as pizza, a new extensive grills menu offering a range of chargrills and prime steaks will be available.
Commenting on the Twelve Oar’s development, Clinton Cooper, Marston’s area operations manager for Marston’s Inns and Taverns said:
“We’re very excited about the opportunity here and hope that when opened it will build a great reputation locally; offering top quality, value for money pub food and an unrivalled selection of drinks, including cask ales”.
The next phase of recruitment is set to begin at the Twelve Oars.
The pub is currently on the hunt for an assistant manager, head chef and second chef, so if you are interested, please visit www.marstonscareers.co.uk to apply.
Due for completion in July 2017, the pub restaurant is part of an on-going new build programme by Marston’s Inns and Taverns as a drive to provide brand new top quality pubs and lodges across the UK.
Are you looking forward to having a new place to drink and dine in Skegness?


The Hiway Chef Restaurant is the Locals‘ favorite. Located inside the Tucson Truck Terminal in Tucson, Arizona, the Triple T was founded by Ira T. and Sallie Sue Morris in 1954. In 1966 the truck stop moved from East Benson Hwy to Interstate 10 at the Craycroft exit (exit #268).
In 1996, Omar Ramirez came on board to run the Hiway Chef Restaurant. Ramirez is a Tucson native and a graduate of the Culinary Institute of America and was named Chef of the Year by the Southern Arizona Chef‘s Association in 1998.
The Hiway Chef was featured on the Food Network‘s Top 5 shows, 18 Meals segment where it was awarded the honor of being the Number 2 truck stop in the country. We have also been highlighted in many newspapers, magazines, and trucking gazettes.
The menu at the Hiway Chef is a classic truck stop fare with an emphasis on the 24-hour breakfast. Most of our customers appreciate the fact that they can get breakfast at any time. We encompass a diversified American Bistro, Mexican Cantina, and Italian Trattoria selection. All of the food is prepared on the premises and the portions are more than ample.
The dessert selection starts with our signature dessert, the Deep Dish Hot Apple Pie, mounded with soft serve ice cream. This is the kind of dessert that has you craving it from 100 miles out. Also featured are the peach and cherry deep-dish pies, assorted other pies, sweet rolls, cakes, and ice cream desserts.
Omar’s has a clean and friendly atmosphere with a staff that has been there for years. It is the kind of place where your Aunt Annie might have been pouring coffee, passing out pie, and giving advice when you were growing up.
Whether you want to spend a little or a lot, Omar‘s Hiway Chef Restaurant is the place to go!


HHC Gummies | Mango Guava Pineapple | 200mg
HHC Gummies from Bearly Legal are Here! And they are amazing!
Each package of our HHC gummies contain:
- Ten (10) gummies per Pouch
- 20mg HHC (Hexahydrocannabinol) per Gummy
- Total of 200mg per Package
- Mango Guava Pineapple Flavor
- Resealable Ziplock Metallic Pouch
- 100% Gluten-Free & Vegan
It should be noted these gummies are a little over 20mg, however, most will test at around 25mg*
Make sure to check out our volume discounts!
Flavor:Mango Guava Pineapple gummies taste like a juicy trifecta of fruit - a delicious combination of juicy pineapple, tangy guava, and luscious mango. These gummies are definitely the best fruity gummy candy you will ever taste!


Rain City Too
Take advantage of a delicious food truck menu brought to you by the popular chefs at Rain City Catering, the official caterers to the Seattle Mariners. From corporate functions and community festivities to casual private parties, we bring fun and excitement along with our exceptional food.
Where We Roll
Our Rain City Too food truck loves to travel, so book Rain City Too and share in our concept of food truck favorites. Cater your event the easy way and energize the crowd with dishes straight from our food truck for church picnics, corporate meetings, community celebrations and other special events.


Are you looking to add a splash of fruity freshness to your Instagram feed? If you’re tired of the same old captions and want to give your posts a juicy twist, you’re in the right place!
In this blog post, we’ll serve up a delectable collection of fruit-inspired captions that are not only sweet but also perfect for adding that extra pop of flavor to your Instagram photos.
Whether you’re sharing a snapshot of a colorful fruit salad, a tropical vacation, or simply channeling your inner fruit enthusiast, these captions will help you capture the essence of your fruity moments in style.
So, get ready to infuse your Instagram with a burst of fruity fun!
Top 20 Fruit Captions For Instagram
1. Slice, slice, baby!
2. Embracing the zest of life.
3. Every day is a fresh start.
4. Fruitful escapades await
5. Sometimes, you just need a fruit fix.
6. Orange you glad we’re friends?
7. Life’s a peach when you’re on the beach.
8. Staying fresh, one fruit at a time
9. A day without fruit is like a day without sunshine.
10. Keep calm and eat watermelon
11. Cheers to fruit-filled adventures!
12. Life is a bowl of cherries
13. Just trying to find my way back to the mango
14. Life is like a bowl of mixed fruit.
15. Making fruit puns and memories
16. Life’s a picnic, so bring the fruit basket
17. Let’s avo good time together!
18. Finding joy in the simplest fruit pleasures
19. When in doubt, make a fruit salad
20. Lost in a world of fruit and wonder
Passion Fruit Captions for Instagram
21. Here to get the juice flowing
22. Let’s get fruitylicious!
23. A little fruit therapy never hurt anyone
24. You’re the apple to my pie
25. Orange you glad you stumbled upon this post?
26. Tropical state of mind.
27. An apple a day keeps anyone away if you throw it hard enough.
28. Orange you glad to see me?
29. You’re the apple of my eye.
30. Good things come to those who mango.
31. Fruit is nature’s candy.
32. When in doubt, add more fruit
33. Acai-ing the day!
34. Berry excited about this moment
35. In the mood for a fruitful adventure
36. Feeling melon-choly? Time for a fruit fix!
37. Starting the day with a burst of citrus
38. Fruity fashion, fruity passion
39. Life’s a peach when you’re around.
Check Out: 150 Tomato Captions For Instagram
Fresh Fruit Captions for Instagram
41. Squeeze the day!
42. Living in full bloom
43. Pear-fectly content with life.
44. Sunkissed and fruit-inspired
45. Juicy moments make the best memories.
46. Sweet dreams are made of fruit
47. Pineapple vibes only!
48. Vitamin sea and vitamin D (for “deliciousness”)
49. Feeling grape-tastic today!
50. Finding paradise, one coconut at a time
51. Cheers to fresh starts and fresh fruits
52. Passion for passion fruit
53. Don’t be a sour grape, be a sweet one.
54. A pineapple a day keeps the worries away
55. Getting my daily dose of fruit-tastic vibes
56. Never underestimate the power of a banana.
57. Picking the juiciest moments in life
58. Fruitful thoughts, fruitful life
59. When it doubt, add more berries
60. Take a bite out of life.
61. Living the berry good life
62. I’m berry grateful for this day
63. When life gives you lemons, make lemonade.
64. Honeydew you know how much I love you?
65. Berrylicious moments with my squad
Fruit Bowl Captions for Instagram
66. Sunshine and pineapples make everything fine.
67. Life is just peachy
68. Life’s a beach, enjoy the waves and fruit
69. Keep calm and eat more berries.
70. Life’s a peach, embrace the fuzz
71. Sunshine and citrus
72. Blueberries are tiny, but they pack a punch.
73. Living life on the juicy side
74. Berry sweet vibes only
75. Always time for a fruit break
76. Vitamin sea and vitamin C
77. My heart beets for you.
78. Don’t go bacon my heart, I couldn’t if I fried
79. Kiwi can do it!
80. Strawberries are red, blueberries are blue, but nothing’s sweeter than a friend like you.
81. Let’s avocuddle
82. Eat fruit, stay cute
83. Fruit salad: because it’s what’s on the inside that counts.
84. Let’s get tropical
85. Life is better in flip-flops and with a coconut in hand.
86. My heart belongs to the tropics.
87. Seize the daiquiri
88. Life’s too short to say no to pineapple.
89. Just trying to find my way to the fruit salad of life.
90. Born to be wild (berry)
91. Life’s sweeter when you’re smiling.
92. It’s a berry beautiful day.
93. Strawberry kisses and summer wishes
94. When in doubt, add more berries!
95. Feeling grape-tastic today
96. Berry best friends forever
97. Just a girl with a passion for fruit
98. Catching the sunrise, one fruit at a time
99. Let’s taco ’bout how awesome fruit is!
100. May your day be as sweet as a ripe mango.
Fruit Salad Captions for Instagram
101. Life is like a bowl of mixed fruit
102. An apple a day keeps anyone away if you throw it hard enough
103. Let’s guac and roll
104. Apple-solutely fabulous
105. Fruit salad days are the best days
106. Strawberry kisses and watermelon wishes.
107. Making memories, one fruit at a time
108. Orange you glad we met?
109. Smooth(ie) sailing into the weekend
110. Living on the veggie edge.
111. Weekend forecast: 100% chance of fruitfulness
112. Embracing my inner fruit ninja
113. Pineapple state of mind
114. Keep calm and juice on
115. Keepin’ it fresh and fruity
116. Kiwi believe how great life is?
117. Keep calm and eat more watermelon.
118. Just a bunch of fruit enthusiasts
119. Fruitful conversations and sweet moments
120. Berry in love with this place
Fruit Salad Quotes For Instagram
121. When life hands you a pineapple, take a selfie
122. Say yes to new adventures and new fruits
123. Let’s taco ’bout how great fruit is!
124. Life is a bowl of cherries, so make it sweet.
125. I’m just a fruit loop in a world full of cheerios.
126. You’re the apple of my eye
127. Fruitful Fridays are the best kind of Fridays
128. Bananas about this view
129. Keep the fruit vibes rollin’
130. When life gives you lemons, make lemonade
131. Adventure is out there, and it’s berry exciting
132. Let the adventure begin, berry excited
133. Fruitful adventures ahead
134. Life is short, eat dessert first
135. Embrace your inner fruiticorn
136. Fruit is the real treasure of the tropics.
137. Squeezing the day, one citrus at a time.
138. When in doubt, add more strawberries
139. Berry happy and content.
140. Dreaming in shades of berry
These fruit-inspired Instagram captions are the perfect recipe for adding a touch of freshness, humor, and sweetness to your posts. Whether you’re indulging in fruity adventures, sharing delicious creations, or simply celebrating life’s colorful moments, these captions will help your photos pop and your followers smile. Happy captioning!
Adonis Paul is a social media enthusiast and creative writer who enjoys writing about social media captions. Now he is helping the Captionsment team to produce good content.