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Dehydrated Foods You Can't Do at Home
There are some things that it is just impossible to dehydrate at home. Most people accept that dairy foods and fats cannot be part of their long-term storage foods. However, it is entirely possible to have the taste of some of our favorites, such as:
Eggs: I have tried to dehydrate eggs, and the result is really less than appetizing. The only way Ive found to create a palatable egg dish is to cook a scrambled egg and turkey sausage mix and then dehydrate it. It rehydrates well, but the eggs still tend to be a bit rubbery.
Cheese: I also tried to dehydrate some grated cheddar cheese. It dried, but it was a greasy mess and didn't rehydrate worth anything. Since I consider cheese a staple, finding dehydrated cheese has been a real treat.
Butter? Thats right. This is a powder made with real butter that will last for an average of seven years. It reconstitutes with a little water, or can be used in powdered form in baking or sprinkled directly on vegetables. The margarine powder works the same way, although it only stores for a little over five years
Shortening: Good news. It is possible to have some fundamental staples in your food stores without the necessity of refrigeration or heavy containers. Dehydrated foods give outstanding options in this area.
Many people forget that fats are a vital component in any food storage program and survival food situation. Like amino acids, the building blocks of proteins, the body requires some essential fats from external sources. Not all are the same. Fats provide energy and a feeling of satiety between meals which is very important in limited survival foods programs when a disaster strikes. However, the essential fatty acids also are necessary for hormone production and other vital functions. Survival-Homestead.com recommends adding long-term storage vitamins and mineral supplements with any emergency food and survival food program. Even when the manufacturer says that these products may not require rotation, we still recommend rotating and using them much sooner to be sure you are protected when the need arises. It costs a little more to do this, but the best nutrition is not worth skimping in times of difficulty.
While the home dehydrating is limited, these dehydrated food powders are high quality, store for years, and are the perfect addition to one's food storage plan. Of course you can try dehydrating any one of those items at home, but you will have an absolute mess!
Most of these commercially dehydrated staples come in #10 cans and can be rehydrated in single-serving quantities with just a bit of water. When used in baking, the powder can be added to the dry ingredients with just a simple increase in the liquid ingredients.
French toast without cracking an egg
For example, when you want to have a scrambled egg breakfast, you use 2 tablespoons of the dehydrated whole egg powder and mix it with an equal amount of water. The mixture can be used to create tasty and nutritious omelettes and French toast. In addition, there is no danger of salmonella either because the manufacturer tests all dehydrated egg products with the analysis methods approved by the USRDA.
The shelf life of these products is another reason why they should be added to your stores. Fresh eggs, butter and margarine can only be stored with refrigeration and for a very limited period of time. Shortening can be stored for a little longer; however, no canned or dried foods that you buy in a regular grocery store have a shelf-life of about 2 years.
Dehydrated foods - perfect for survival storage
Dehydrated foods and freeze-dried foods are perfect for this type of long-term emergency food survival storage and deep woods camping. Family mylar packaging is excellent for a traveling option with a small group. Open one package to server more without the expense of single serve pouches. Although single serve pouces are always available, this option can save extra money. The #10 can of powdered whole eggs has an estimated shelf life of 5-9 years depending on your exact storage conditions. Additionally, each can is equal to 4 dozen eggs. Thats a lot of omelets!
These aren't the rations of years ago anymore. These products taste good and whip up easily in an emergency or outside at a rugged campsite.
To help you decide on menu selection in the event of a survival situation, these long-term dehydrated foods come with many, many creative options that automatically add excellent variety to your long-term food storage program.
Although we all like these options at Survival-Homestead.com, decide what's best for your family first. The dehydrated foods at Nitro-Pak give you excellent menu selections in the event of a survival situation or just to take with you on a weekend camping trip. The price is excellent as well and shipping costs are included.


Working at the Wakefield removals industry can be quite busy at times, and that is why grabbing a quick bite to eat is very important. I am a burger lover, and burgers have become a staple meal for me during times of work. Not only are they tasty and fulfilling, but are very convenient meals, and that is why they are my favourite whenever I need a quick meal during work.
Throughout the years, I have been able to figure out which of the many Wakefield burger joints in business, have the best quality and tasting burgers to offer in town. For those that have always been wondering which joints are worth going for, then you will definitely be able to figure it out now. That said, below are the three best Wakefield burger joints that will surely blow your minds.
A rural pub that has a charming atmosphere, The Kaye Arms always offers food and drinks that are freshly cooked, and have excellent taste. They have an amazing beef burger here that burger lovers should never miss trying out. The portions are great, and the prices that these burgers come with are rather affordable. Always a great place to visit if you want fantastic meals, and very friendly food service.
Bear kitchen is a popular fast food joint that is known to offer one of the best quality fast food services in town. Easily considered as one of the best places in Wakefield to get top quality American style burgers for years. They have quite a few options in terms of their burgers, but my favourite here is the triple stack burger, which always solves any burger cravings that I have. So for top quality American style burgers that will blow your mind, this is the best place to go for.
Smokehouse is another outstanding place that you can go to in order to get tasty and juicy burgers in large portions. The prices of their burgers and other food items are very reasonable for the quality that they come with. For late night burger cravings, this is a great place to visit because of the amazing food, and ambience. They also offer a wide range of options for the burgers you can order, and they can even adjust them based on your preferences. All in all, this is another one of my go-to places as far as high quality burgers are concerned, and it should be yours too.
There you go, these three are the best burger joints in Wakefield that will easily blow the minds of any burger lover. Each of them do offer very reasonable prices for their menu, especially if you consider the quality of food that they serve. I usually just cycle around these three places when ordering burgers, and that’s because I feel like nothing else in the market can compete with them. So, if you find yourself craving for some delicious and reasonably priced quality burgers, then these three burger joints are definitely your best options.


AKC GAZETTE Breed Column
(The Gazette breed column is written by Anne Katona. The August 2005 guest columnist is Scott Kellogg DVM. We are grateful to the author, guest columnist and to the AKC for their permission to publish all the Kerry Blue Terrier Breed Columns on the USKBTC website.)
There are several foods that are enjoyed by humans that can produce illness, and even death, if consumed in enough quantities by your dog.
- Onions contain n-propyledisulfide, which can be toxic to red blood cells, causing their breakup with resulting anemia. Anemia can develop after consumption of a small amount of raw, cooked, or dehydrated onions (5-10 grams/kg body weight).
- Garlic is also a member of the onion family, and chronic exposure to garlic and garlic extracts can cause anemia, contact dermatitis, and asthma attacks.
- Chocolate contains theobromine, which is a potent cardiovascular and central nervous system stimulant, and can result in vomiting, diarrhea, increased heart rate, convulsions, and death. The fatal toxic levels (LD50) vary for the type of chocolate ingested: milk chocolate-1 ounce chocolate per 1 pound dog body weight, semi-sweet chocolate-1 ounce chocolate per 3.3 pounds body weight: baking chocolate-1 ounce chocolate per 9 pounds body weight.
- Grapes and raisins can produce vomiting, hyperactivity, diarrhea, and kidney damage-the toxic principle is unknown.
- The sweetener xylitol, often found in gum and sugarless candies, can produce liver damage.
- Raw salmon can produce disease if it contains certain rickettsia.
- Raw or canned rhubarb can be toxic.
- Ordinary potatoes, if grown too close to the soil surface, will develop a green skin due to sun exposure. The green skin (in addition to young sprouts) can contain a harmful substance.
- Macadamia nut ingestion can cause depression, weakness, vomiting, and tremors.
- The green parts of tomato plants are toxic.
- Aloe contains saponins which can be toxic.
- Moldy foods can contain mycotoxins, which can produce serious illness.
- Avocados contain persin which can be toxic.
- Hops, used in brewing ales, can produce hyperthermia, even from ingesting spent hops after brewing home-made beer.
- Coffee and coffee grounds can produce caffeine toxicity.
- Nutmeg (and mace) at higher levels (1-3 whole nutmegs) can produce tremors, seizures, even death.
- Yeast dough from bread-making, can rise in the stomach, causing bloat-like symptoms, and produce toxin levels of ethanol.
- Excessive salt can produce salt poisoning.
- Fatty food ingestion can trigger bouts of pancreatitis, which cause vomiting, diarrhea, shock and even death.
- Raw foods should be washed before feeding and never feed spoiled foods.
So show caution in the kitchen and keep possible dangerous foods in a safe, secure place. Make sure trash containers are secure and “dog-proof”. Avoid feeding fatty foods. Toxins are dose-dependent; questions about possible toxicities can be directed to the ASPCA Animal Poison Control Center (1-888-426-4435), or the National Animal Poison Control Center at the University of Illinois (1-800-548-2423).
Keep your dogs safe! Find more information about the Kerry Blue Terrier from the official club website.
Thank you to this month’s guest columnist: Scott Kellogg DVM, Chairman of the USKBTC Health and Genetics Committee.


Friday, February 7, 2014
Foodie Friday: Breakfast Burrito... For Dinner!
Every now and then, Jason and I like to have breakfast for dinner. What better than a hearty breakfast burrito?
Now, I know you don't need a formal recipe for this, it's pretty self-explanatory, so let me just tell you what's in it:
> A delicious La Tortilla Factory Smart & Delicious Tomato Basil Tortilla
> An omelette (yes, I spell it like the French because that's the only way I know how) made with 2 large eggs, sauteed fresh spinach, and low-fat Mexican cheese
> Tabasco sauce, jalapenos, AND salsa (because we like it hot)
Wrap it all up and serve alongside your favorite side! Some yummy roasted potatoes would've been a perfect choice, but since we are "eating healthy," we went with a steamed roasted corn-black bean blend from the freezer section of our favorite grocery store.


1 CARTON 4 WAYS: Cashew m*lk
Vegan chef, Iain Graham gets efficient with our cashew milk sharing 4 recipes you can get out of just one carton. That’s breakfast, lunch, soup and delicious dairy-free dressing covered!
BREAKFAST: Cashew, Tamarind + Maple Porridge
100 g oats
225 g Plenish Cashew Milk
225 g water
60 ml maple
60 ml Chang tamarind paste
2 tbs toasted black and white sesame seeds
Put the oats, water and cashew milk into a pot and heat gently until the mix starts to boil and thicken. Stir until the whole mix has come together and is looking deliciously thick.
Pour into 2 bowls and top with first the tamarind, then maple syrup and finally finish with the seeds.
SALAD DRESSING: Cashew Miso Tahini Dressing on a Broccoli, Quinoa + Sweet Potato Salad with Crispy Shallots
100 ml miso
100 ml Plenish Cashew Milk
100 ml runny honey or rice malt syrup for a vegan option
75 ml lime juice
60 ml tahini un-hulled if you can find it
150g quinoa puffs
200 g asparagus tips
200 g sugar snaps
250 g sweet potato chunks cashew nuts
150 g Shredded cucumber
50 g Pomegranate seeds
For the dressing, mix the miso cashew milk, honey lime juice and tahini together in a pan and warm slightly to help it come together.
Pre heat your oven to 200 c
Peel and chop the sweet potato in rough cubes and toss with 2 tbs of olive oil. Bake in the oven until soft and tender.
Roast the cashews in the oven until slightly toasted
Boil some salted water and once on a rolling boil toss in the sugar snaps and asparagus, boil for 1 minute only and then drain the greens.
Place the shredded cucumber, sweet potato, cashews and boiled greens into a bowl and mix together, drizzle with your homemade dressing and enjoy!
LUNCH: Cashew Caesar Salad
2 slices of cornichons (pickled gherkins or cucumbers)
1 cup cashew nuts
500 ml Plenish Cashew Milk
5 garlic cloves
60 ml water
120 ml olive oil
10 ml maple syrup
30 ml lime juice
1 tsp chili flakes
1 tbs dijon mustard
15 ml white wine vinegar
Salt and pepper
3 slices of sourdough, torn into small chunks
50 ml olive oil
1/2 tsp chili flakes
1/2 tsp fennel seeds
1 tsp mustard seeds
A few basil leaves to garnish
1/2 cup cashews
3 tbs nutritional yeast
1 head romaine lettuce
1 head baby gem lettuce
Place all of the dressing ingredients in the blender and blend to a super smooth dressing paste.
Heat the olive oil in a pan adding the seeds and chill flakes. Once the mixture is starting to smell amazing, toss in the bread and allow it to crisp and colour. Continue to stir or toss until the bread is evenly toasted fried and coated in spices.
Blend the cashews to a crumb and then stir in the nutritional yeast.
Put the salad leaves into a large bowl and drizzle with dressing, you should have a fair amount left over to use in future. Gently stir the leaves so they are not drowned in dressing but nicely coated. Now add the croutons and the crumb to the mix and toss together and serve. Add extra crumb and croutons as you need them.
SOUP: Cashew Squash Soup
30 ml olive oil
1 butternut squash, cored and peeled (approx 400 g pre prepare)
400 ml Plenish Cashew Milk
400 ml vegetable stock
40 g pickled sushi ginger
2 cloves of garlic
1 white onion, finely diced
2 heads of red chicory
1 pomegranate, deseeded
30 g sage leaves, fried until crisp
30 g toasted pumpkin seeds
16 cherry tomatoes cut in half
Pre heat the oven to 140 c
Place the cherry tomato halves onto a tray and slowly roast in the oven until the soup is ready.
In a sauce pan add the olive oil and gently sauté the onions, garlic and squash.
When they start to brown, add the sushi ginger, cashew milk and veg stock then gently simmer until the squash is soft and tender.
Leave the soup mix to cool slightly then blend all of contents of the pan until super smooth.
Season as desired then top with the slow roasted tomatoes, red chicory, pomegranate seeds, toasted sage and pumpkin seeds.
To stock up on our cashew milk + save 10%, click here.
Fore more recipes, click here.


In this tutorial I'm going to show you how to mix rainbow colours using just one bowl, how to create a completely flat rainbow heart design on top of the cake and how to make perfectly neat rainbow striped frosting.
How to assemble a striped cake
Start by assembling your cake. Alternate cake layers and filling using any recipe you like. I'm using my Perfect Chocolate Cake and these are huge 10 inch cake layers. I'm filling and frosting the cake with my 4 Minute Buttercream. Cover the cake in a crumb coat, which is a thin layer of frosting to give the cake a neat shape and trap any crumbs. I like to pipe it on because it pulls off fewer crumbs but you can spread it straight on instead if you like.
The important thing here is to cover up the entire cake. This crumb coat doesn't have to be super smooth but you don't want there to be any exposed cake. Put the cake into the fridge for 30 minutes or the freezer for 15 minutes to set this crumb coat.
How to prepare rainbow colours for a striped cake
Now let's tint the colours for the rainbow design. You'll need a different piping bag for every colour that you use. The easiest and quickest way to do this is using just one bowl. Put some plain white buttercream into your bowl and add yellow first. I know we're not going in rainbow order but you'll see why in a second.
Mix your yellow buttercream and spoon it into a piping bag with no piping tip. I like to fold over the top of the piping bag as I'm spooning the buttercream in so it's doesn't get all over my hands when I'm piping later. Now mix orange in the same bowl, stirring to incorporate all of the leftover yellow frosting. This is much quicker than washing and drying the bowl first. Scoop up the orange buttercream and put that into another piping bag with no piping tip.
Now mix pink in the same bowl again, incorporating any leftover orange buttercream. Next do purple and then blue and finally green. The reason for doing it in this order is that each of the previous colours blends really nicely with the next colour so it won't dirty or muddy your colours. I'm making pastel colours but this works the same way for bright rainbow colours.
How to make a heart with Facelift Frosting
Make the rainbow heart design on the top of the cake before doing the stripes. You'll need an open star piping tip for this, for example a #32. To avoid using couplers or multiple piping tips, drop this tip into another piping bag. Then one by one you'll use the colours that you prepared inside this piping bag.
Take your cake out of the fridge or freezer when the crumb coat has set. The frosting should be very firm and that means you won't damage it during this process. Use a toothpick to draw a heart onto the top of the cake. Divide it into sections to match the number of colours you're using. I've made six rainbow colours so I'm dividing my heart into six equal sections. The sections will guide you as you pipe.
Starting at the top of the heart, pipe rosettes to fill in that first section. Try to space them evenly apart. Pipe right up to the edges of the section outline so that the shape is really clear.
When you finish with the first colour, pull it out of the piping bag. Put the next piping bag in and squeeze a little bit of buttercream out into a bowl. This gets rid of the very last bit of the previous colours. When you see the next colour coming out, it's ready to use!
Now pipe onto the next section of the cake. Take the orange out, put the yellow in and squeeze a little bit of buttercream out until you see the yellow coming through. Repeat this process to complete the heart.
Of course, if you have lots of different piping tips you want to use that's fine. You could use couplers in the original piping bags but this is an easy way to do this using minimal tools.
Next, put the cake in the freezer for 15 minutes. The reason for this is to set the heart design you've just piped. You need the rosettes to hold their shape for the next step. Take the cake out of the freezer and pipe buttercream to cover the top of the cake. Piping it is ideal so that you don't damage those piped colourful details.
Spread the frosting very gently and then put this cake back into the freezer for 20 minutes. I know there's a lot of back and forth at this point but the result really is worth it!
When you take the cake out of the freezer, all of that frosting will have set. Now you need to take off the top layer of frosting to reveal the design underneath. Pour some boiling water into a cake pan that is as big as your metal cake comb. Dip your cake comb in to heat it and then dry it off. Scrape over the top of the cake to take off the top layers. I call this Facelift Frosting because you're giving the frosting a facelift!
You'll need to scrape several times to take off all of the excess buttercream but this frosting won't be wasted. You can save it for your stripes or freeze it in a ziplock bag for another project later. For now, scrape the excess off your cake comb into a bowl.
Keep dipping your metal cake comb into the hot water to keep it hot, which will make it the easiest to take off these layers of buttercream from the top of the cake. Once your entire design has been revealed, scrape around the sides of the cake to flatten any frosting sticking out. Use your offset spatula to push sideways to tidy up the top edge of the cake so it's sharp and smooth.
How to make a multi-coloured striped cake with buttercream frosting
Now it's time to make the rainbow stripes. You'll need a striped cake comb and these come in lots of different shapes and sizes. When you choose one, keep in mind that the smaller the grooves are, the trickier the comb is to use.
Push your cake comb into the side of the cake to indent the stripe grooves as a guideline. Do this periodically so that you have lots of guidelines all around the cake.
Choose the order that you want to pipe your colours. Pipe only the colours that go into the areas where you don't see any markings on the cake. I'm skipping pink at the very bottom because there is a marked groove there. Instead, I'm starting with the next colour, which is orange. Use the guidelines to pipe a straight band all the way around the cake.
Let's go back to the beginning when you cut your piping bags for these rainbow colours of buttercream. It's a good idea to refer to your striped cake comb to see how wide the grooves are and then cut the piping bags so that they match that size. That way you only have to go once around the cake to fill in the entire width of the stripe.
Skip the next colour, which is yellow for me, and then pipe the next colour, which is green. Continue to pipe only where there are gaps in the grooves marked on the cake. Don't worry if your buttercream sticks up above the top edge of the cake because that will make a nice sharp edge later.
Now take your striped cake comb and scrape around the cake. Push the base down on the cake board so it's lined up straight. Use your left hand to spin the turntable so that you're not really moving the striped cake comb. Spin the turntable all the way around as far as you can to get a really nice sweep around the cake. Your stripes should already have quite nice definition. It's going to take several scrapes and touch-ups though!
After one or two scrapes, check that each colour fills in the entire stripe groove from the cake comb. If there are any edges that aren't straight, those indents need to be filled. Use the piping bag of that colour to pipe over it. Scrape again after your touch-ups to smooth the piping. Don't worry about these stripes being perfectly neat on the surface because you're going to scrape a little bit off them later. However, you do want the top and bottom edge of each stripe to be perfectly straight. If there are gaps, other colours will fill them and you'll have random dots of different colours within the stripes.
When you're happy with these stripes, put the cake in the freezer for 15 minutes. Set a timer because if you leave it in longer, it will be difficult to do the next step.
How to fill in the gaps in the striped frosting
When you take the cake out of the freezer, pipe on the missing stripes. Then scrape off the excess, which will look really messy at first. Be patient and trust the process because this is going to be beautiful in the end! With the first few scrapes you'll smudge all of this excess frosting all over the cake. You'll cover up the first stripes that you made but that's the reason for chilling this cake before piping in the second round of colours. Now those first colours you piped are cold and firm and they won't lose their shape. Even as you scrape off the excess of the second round of colours, you won't damage the stripes underneath.
Keep scraping, taking off all of that excess. Your stripes are going to get more and more defined with each scrape. If the frosting starts to chill against the cold cake you might notice air bubbles in the frosting near the end. A quick hack is to heat your metal cake comb, which makes it glide very smoothly over the frosting, melting the very outer layer of frosting. This will fill in any air pockets and leave perfectly smooth frosting.
I don't recommend tidying up the top edge yet because you will spread that colour over on top of your heart design. Instead, put the cake back into the freezer for 15 minutes to set the frosting.Then use a sharp knife to cut off that frosting that's sticking up around the top edge. You'll leave a perfectly even edge underneath. You'll get the best result if your knife is hot so dip it into hot water in between cuts. You can use a glass or the pan from earlier, with new hot water course because the old water will have cooled down.
Now you have perfectly neat rainbow stripes around the sides of the cake and a sharp top edge. The rainbow heart design looks like it's been painted or printed onto the cake because it's totally flat, which is really unusual for designs done with buttercream.


Since developing allergies to beans and milk, I've been searching for workarounds and alternatives. So far, I've found that speckled butter beans and limas are safe for me to eat, as are cultured milk products, such as butter, cheese, cottage cheese, cream cheese, sour cream... you name it. A glass of milk, though, or a bowl of cereal in milk, has been impossible.
I've tried Almond Milk (too sweet, and I shouldn't eat almonds anyway), soy milk (allergic), rice milk (like drinking liquid plastic), and coconut milk (thick, and tasted weird). I gave up for a while.
I tried a bowl of cereal with milk a month or two ago, because I was desperate and Jeff was having Frosted Flakes and dammit I wanted a bowl, too. Sure enough, my gums and lips started to itch.
A couple of weekends ago, my parents picked up a bottle of slow-pasteurized, non-homogenized milk for me at ValueMarket. The cream on top was delicious, but again, partway through a bowl of raisin bran, the itchy mouth and sharp pain in my throat hit.
Alright. Last resort? Raw Milk. Raw milk, of course, cannot be sold in Kentucky, because the nanny staters want to be sure I don't put something in my mouth that they haven't previously approved. BUT! If I own a cow, I can drink its milk all I want. Enter the CowShare program and Double O Farms
. Theirs is quite a story, and I suggest you may enjoy reading up on them.
Anyway, Gary and Dawn are fabulous to talk with, and Gary sent me a gallon of raw milk to try.
*cue choirs of angels*
I CAN DRINK IT!
This morning, for the first time in more than 6 months, I had a big, tall cup of milk for breakfast. And it was GOOD. And there was no itching, no allergic response whatever.
Now I have to figure out how to pay to buy in to the program. That's a bit of an issue.
But I CAN DRINK MILK!
Three cheers for raw milk!


Soybean meal is a major protein source of gestation and lactating sow diets because of its high protein quality and amino acid profile. But the quality of soybean meal varies depending upon the origin of soybeans and processing technology.
It is well known that the U.S.-originated dehulled soybean meal has an excellent nutrient profile compared to other country-originated soybean meals and other plant protein sources (Swick, 1995; Swick, 1998). Because of the relatively good amino acid profile, it is usually used to balance the dietary amino acid levels with cereal grains and their by-products in swine feeds. According to the NOPA (National Oilseed Processors Association) specification, crude protein contents of soybean meal vary from 47.5 to 49.0% without soy hulls


Roboticize your agricultural needs.
Our team of research engineers is ready to customize the robotic and automation solutions for your agricultural needs. Preparing sites, planting, spraying, fertilizing, harvesting and phenotyping. We will serve your needs for automatic agricultural process with the latest autonomous robot technology !
Creative Solution for Agriculture
We specialize in creating outdoor autonomous robot for small and medium sized farm and fruit orchard.
Our goal is to develop new technologies that will be used in farm and fruit orchard to increase efficiency in food production and reduce the use of toxic chemicals and pesticide in farming. We dream of the day that our technology will benefit anyone who wants to be a farmer and to be self sufficient in food production.


Little Lane ELC Manly believes in the importance of a healthy, well balanced diet and the significant effect it has on the way children engage, learn and develop within their foundation years.
A healthy and nutritious diet for children ensures their cognitive and physical development is promoted.
Little Lane ELC Manly provide 50-75% of your child’s daily dietary requirements, while in our care. Our seasonal menus will allow your child will be exposed to new and fresh produce, sourced locally and cooked daily from scratch in our commercial kitchens. Our meals are well balanced, full of wholefoods and guided by the Australian Dietary Guidelines and NSW Health Initiative – Munch and Move and Get Up and Grow.
Within our learning program, children will learn the importance and relation between healthy eating and physical literacy and fundamental movement skills on a daily basis.
0-12 months old menu
Introduction to Solids – Transitioning to Textures Menu
Our Menus cater for 0-12 month olds, where an ‘Introduction to Solids Program” is initiated upon your request when your child is ready to transition from milk to solids. We will ensure that we assist with this transition, by offering meals that introduce your baby to new flavours and textures. This menu will rotate over 2 weeks, to ensure consistency and continuity for your child’s transition to new flavours.
12 months to 6 years old menu
Our Menu also caters for children aged 12months to 6 years, that will feature a variety of proteins, vegetables, dairy, carbohydrates, fruits and essential fats. This menu is guided by Healthy Kids NSW, the Nutritional Checklist, Australian Dietary Guidelines and Caring for Children Manual from NSW Government. These menus will rotate over a 4 week cycle.
Special Dietary Requirements
Vegetarian / Vegan Dietary, Allergies or Cultural Beliefs.
These menus rotate over a 2-week period and are guided by the needs of the child due to a specific medical intolerance, requirement or allergy. Please note we do not cater menus for children for intolerances/ allergies without a medical condition note upon enrolment or when a suspected allergy/ intolerance is confirmed.
Our cultural and religious catered menus are for children with the cultural and religious belief that certain foods are prohibited in their beliefs. This is subject to informing the Centre Director upon enrolment of these requirements.
For your attention!
Little Lane Manly refuses to eliminate foods from a child’s diet without a specified medical reason in writing from a medical practitioner. We will not eliminate foods without a suitable substitute to ensure the children are receiving their daily dietary requirements. Where children have cultural/ religious beliefs the substitute will be provided to marry with their dietary intake requirements.
“The environment should act as an aquarium which reflect ideas, ethics, attitudes and culture of the people who live in it.”


Pick up times
9.00am Guiseley Station Road
9.15am Yeadon Terminus
9.30am Pudsey Bus Station
9.45am Bramley Shopping Centre
Return time: 17.30
Knaresborough Market & Harrogate 11th August
Knaresborough market offers a range of essential goods such as fruit and vegetables, fresh fish, cheese, fresh eggs, homemade cakes and savoury bakes as well as locally reared meat. You can also buy ladies and gents fashion, bags and scarves, phone accessories and watch repairs, household essentials, pet products, fresh flowers, plants and much more.
Knaresborough is a beautiful, historic, market town with many additional attractions to keep you busy.
After lunch we will travel to the Victorian spa town of Harrogate.
We know you expect a wealth of choice when it comes to places to eat in Harrogate and you will not be disappointed. With influences from all over the globe, suiting a wide range of tastes and served at all times of the day, there is something here for every palette. The cosmopolitan restaurants, bars and cafes of Harrogate offer fresh and original food that takes its’ inspiration from Asia, Italy, America as well as the more alternative cultures of Norway, Poland and Switzerland. However, if you are looking for something more traditional then obviously there is only one place, the Famous Betty’s café & Tea Room. Here you will not only have the most delicious lunch but you will find the shop full to the brim with freshly made cakes, biscuits, fancies and other tempting Bettys specialities, so don’t forget to buy some sweet treats for a gift, souvenir or treat to enjoy when you get home.
Harrogate has always attracted the discerning shopper and this is never truer than at present. When so much of our shopping for essentials takes place online, it is refreshing to re-discover the experience of taking a little time to find something unique and perfect. Take pleasure in browsing independent shops whose collections have been curated to provide something a little bit different. Several of the main shopping streets radiate from the town’s open floral space around the and provide a thriving home to numerous boutiques, jewellers, booksellers, shoe shops, bakeries, chocolatiers and a department store – all whilst overlooking the 200 acre Stray.


Marie-Antoinette Restaurant is one of the best places on Mahé to enjoy authentic and delicious Seychellois comfort food prepared in the traditional way using local organic ingredients. This coupled with the warm, relaxed atmosphere and reasonably priced dishes have made it one of the most famous restaurants on the island with Seychellois, tourists and visiting dignitaries. Evidences of its popularity adorn one of the walls of the restaurant which is covered with business cards and foreign notes - souvenirs from visitors from all over the world.
With a rich history that spans well over 50 years, you will surely have much to learn about the restaurant from the friendly and charismatic manageress, while sampling some of their delicious dishes over lunch or dinner.
Opened in 1972 by the late Mrs. Kathleen Fonseka, Marie-Antoinette as it is simply known locally, was named after Queen Marie-Antoinette of France. The name was chosen to keep with the tradition of the previous owner, who previously called it ‘Le Grand Trianon’, which was the lavish palace of Queen Marie-Antoinette. It just goes to show how grand and majestic the building was in those days! This is characterised by its colonial style architecture, high roof, polished wooden staircase, walls and floors which dates back to the 1800s. To date it is one of very few buildings in Seychelles which has maintained its original structure and design, and for this reason it was designated as a national monument in 2011. Well over 100 years old, one can only imagine the wonderful tales the building would regale us with, if only it could talk!
The Creole flair is pretty much everywhere at Marie-Antoinette – from the mouth-watering menu comprising local dishes such as parrotfish, tuna steak, golden apple or pumpkin chutney, fish stew, chicken curry, aubergine fritters, garden salad and steaming white rice to name a few, to the beautiful flower and spice garden and the tortoises and guinea pigs dens.
Marie-Antoinette is also home to the Livingstone Gallery, in honour of the late American adventurer, Henry Morton Stanley who stayed there in 1872 and named it Livingstone Cottage.
The restaurant is being co-managed by Roy Fonseka, the son of the late Mrs. Fonseka, and his life-long partner Guyto Mondon, who are both focused on maintaining the tradition and culture of Marie-Antoinette set by the late owner, who was among the first group of women to be added in the Seychelles Women Hall of Fame, for her contribution to the development of tourism in Seychelles.
The restaurant is the proud winner of the 2012 TripAdvisor Certificate of Excellence.


We've just had a bring-and-share lunch at work for one of our interns who's leaving us for her first proper job - congratulations, Kirsty, especially in the current museum climate!
It was a suitably good repast, and a quite glorious mixture - it included a cheese board plus a large bunch of grapes, a large whole pineapple, home-made banoffee cakes, coriander and chilli prawns, home-made pizza, crudités and lots of dips, mediterranean bread, strawberry jam doughnuts, and mozzarella and tomato tart. Apart from bread there really wasn't much left at the end! Oh, and the one thing that my colleagues are quite ludicrously unable to resist (even those who aren't that keen on the sweet stuff, or say that they aren't) is chocolate-covered cinder toffee (aka Crunchie bits).
We've now done enough of these indoor picnics (they're only something we've done fairly recently) that I think we're beginning to know what to bring - there doesn't seem to be much need for bread or meat, for example. We still tend to bring too much food, but too much is better than too little, of course - that just means we graze all day, or the overnight staff get an unexpected bonus, or there's enough food to keep us going into lunch next day.
It is, of course, completely luck of the draw as to the balance of what turns up on the table. In the early days I can remember virtually whole meals of cheese, or cake, and last time we had a lot of falafels (boring) - OK, not exactly a problem, but it's so much more enjoyable when it's more varied. What I particularly like about the idea is that it's so equitable - home-made goodies, smart thinking and sharp-eyed shopping are more likely to bring really good results than just throwing money around.


FINNEGANS Brew Co. is the only beer company in the world to give 100% of its profits to feeding the hungry. Yes, 100%. That kind of honorable business model doesn’t leave room for things like media budgets. So when asked to spread the word about their unique mission, we needed an idea that would generate earned media impressions and loads of talk value. We turned the popular food truck culture on its head and created the world’s first Reverse Food Truck. A food truck that doesn’t make food, but accepts food, cash and the swipe of a credit card to get meals to families in need.
“"This is quite simply marketing at the highest level. It’s an instantly compelling idea, fantastic creative, leverages social media perfectly, and—above all—engages the audience emotionally."”


Versele-Laga Nutribird A21 Baby Birds Hand-rearing 800gram (A 21 - Handaufzuchtfutter NutriBird)SKU: 194011
Hand-rearing food for all baby-birds
Scientifically approved composition with all the nutrients your baby-bird needs. Ensures an optimal growth to completely healthy young birds.
- With gut flora stabilisers, prebiotics, digestive enzymes and organic acids to promote digestion.
- Recommended by vetarinarians and used worldwide by ornithological parks and top breeders.
Bakery products, vegetable protein extracts, oils and fats, derivatives of vegetable origin, minerals, various sugars, yeasts, organic acids, psyllium, mannan-oligosaccharides (1000 mg/kg), lecithin
Protein 21%, Fat content 9%, Crude ash 8.50%, Crude ﬁbre 1.50%, Lysine 1.25%, Methionine 0.54%, Tryptophan 0.24% Threonine 0.70%, Calcium 1.15%, Phosphorus 0.60%, Sodium 0.40%, Magnesium 0.14%


Red Lobster and DoorDash expand partnership across North America
Red Lobster, a seafood restaurant company, has expanded its partnership with last-mile logistics platform DoorDash to make delivery of high quality, traceable, sustainable, responsibly-sourced seafood even more accessible.
Together with DoorDash, delivery will be available from more than 300 Red Lobster locations across the U.S. and Canada by mid-July, giving more guests a convenient way to enjoy a great seafood meal from the comfort of their homes or offices.
“We know our guests are busy, so we want to offer ways that make it easy and convenient for them to dine with us,” said Kim Lopdrup, CEO, Red Lobster.
“We’re excited to expand our partnership with DoorDash as another way to grow our off-premise offerings and provide guests with an ultimate seafood dining experience, no matter where they are.”
Through this partnership, Red Lobster will significantly increase its delivery footprint and ensure a best-in-class customer experience through a full integration of DoorDash into its Point of Sale (POS) system. By mid-July, Red Lobster guests in all of DoorDash’s service areas will be able to place their orders through DoorDash’s mobile app or website.
“At DoorDash we strive to offer the highest quality and service to our merchants, and we’re thrilled to scale our partnership with Red Lobster,” said Christopher Payne, Chief Operating Officer of DoorDash. “We look forward to making it even easier for customers everywhere to get their fresh seafood fix.”
In addition to delivery, Red Lobster is investing in To-Go, recently launching online ordering nationwide and updating its packaging to help maintain the integrity of the food. This month, Red Lobster will also add online ordering functionality to the My Red Lobster RewardsSM app.
To earn points and redeem tasty rewards, place a to-go order or join the waitlist at your local Red Lobster restaurant, sign up for Red Lobster’s app-based loyalty program, My Red Lobster Rewards.
Red Lobster is the world’s largest and most-loved seafood restaurant company, headquartered in Orlando, Fla. With a proud heritage and an even brighter future, Red Lobster is focused on serving the highest quality, freshly prepared seafood that is traceable, sustainable and responsibly-sourced.
DoorDash is a technology company that connects customers with their favorite local and national businesses in more than 850 cities across the United States and Canada.
Founded in the summer of 2013, DoorDash empowers merchants to grow their businesses by offering on-demand delivery, data-driven insights, and better in-store efficiency, providing delightful experiences from door to door.


Food truly is the way to a person’s heart, and Valentine’s Day is the perfect time to bake for your friends, family, and loved ones to show them you care! In case you are running low on time or on ideas, here are a few that I made this week to get you going!
Chocolate Covered Fruit
- We all know that chocolate-covered strawberries are a classic Valentine’s Day gift, but did you know that they’re actually super simple to DIY? I whipped some of these up in less than 10 minutes (for research purposes only, obviously!)and they were delicious. Microwave some chocolate chips with a splash of your milk of choice (I used oat milk) for ~45 seconds, stirring every 10 seconds, and you will have yourself a rich chocolate sauce that you can dip your fruit into. I also threw some on some apples I sliced and carved, and they were equally delicious. You can’t go wrong with fruit + chocolate!
Heart-shaped Cocoa Bombs
- I admit, I cannot take the credit for this one—that goes to my sister, Camille! She makes and sells these beauties, and I convinced her to send me some to try (again, for research purposes!). To make these for your loved ones, just melt some chocolate and pour into your mold of choice (she uses a heart mold) or a muffin tin. Let the chocolate harden and then fill with hot cocoa mix, marshmallows, or anything else you would like! Glue two halves together with more melted chocolate. These are so fun to use: just warm some milk in the microwave and then plop it in to watch it disappear!
Jam-filled Heart Cookies
- I saw this recipe on Instagram (@soyummy) and I immediately had to try it. Basically, you make or buy a sugar cookie dough, roll it into balls, and then imprint the shape of a heart in each one with your thumbs or a stamp. Then, fill that heart up with strawberry jam (or any other flavor you want) before you bake them up! The result is a sweet, sticky, fruity dessert that is so cute and will be sure to win the affection of anyone you gift them to!
I love to bake for my family and friends, and I love it even more when there is a holiday theme! I hope these ideas get you in the mood to grab your apron and spatula and hop into the kitchen this Valentine’s Dayto show your pals some love by whipping up some quick and easy treats! Happy baking, and hoya saxa!


Hansel & Gretel Gourmet Candy Kitchen is a pleasant surprise right in the middle of the Alpine Village of Helen, Georgia. In a village where one might expect typical tourist fare, there is a remarkable candy kitchen that produces some of the finest hand-crafted chocolates & candies in Georgia. Rising from the most humble of beginnings in 1973, Hansel & Gretel has established itself as a serious manufacturer of incredibly delicious chocolates, the best peanut and pecan brittle you've ever tasted, and more than 100 other candies. From its start as a 234-square-foot candy shop in 1973, Hansel & Gretel has grown into a 5,000 square-foot retail/production facility.
Every day you will find freshly dipped strawberries, and Granny Smith apples are dipped in our homemade whipping cream caramel, coated with rich milk chocolate, and covered with pecans or other toppings. We make rich, crunchy almond butter toffee, five flavors of fruit jellies (all available either sanded with sugar, or coated with chocolate), marshmallow, and more than a dozen flavors of hand-dipped creams. We always hand-dip our glazed pineapple slices, orange peels, apricots, and ginger. There is an entire showcase dedicated to pretzels, graham crackers, and special layered chocolate cookies, all coated with real chocolate. We only use real chocolate in our products, not chocolate flavored coatings. If peanut butter is your favorite, there are more than a dozen products we manufacture that you are sure to enjoy, from fudge to meltaways, soft centers to crunch, and so much more.
We hand-dip stemmed cherries in real chocolate, but we also make cordial cherries with liquid centers. Our chocolate caramel pecan turtles are the best-selling piece of candy in all of Helen.
An extensive part of our chocolate production involves chocolate molding. We manufacture hundreds of different chocolate lollipops and dozens of different chocolate molded theme sets.
We make chocolate nut clusters and bark--the same as clusters, only flat instead of bite-sized pieces. Our chocolate truffles made with heavy cream are our signature pieces.
Even if you have visited our company in Helen, it is possible you may have missed some of our items because there are so many to look at in the store! We are constantly growing and adding new items. Check out our website for more information about how to order our products for delivery to your home. We ship to every state in U.S.
Hansel & Gretel was started by Owner David Jones along with his wife Janet. He is the author of "Candy Making For Dummies" as well as past President of RCI (Retail Confectioners International Association) from June 2009 - June 2010. They now have their son-in-law & daughter, Mike & Diana Reis, coming into the business doing the businesses website, marketing and social media and are excited to take the store to the next level. They have four precious children who are quite the little candy confectioners to be.
We are mostly so thankful for all of our many customers all over the world! We wouldn't be where we are today if it wasn't for all of you! We hope you continue to enjoy our chocolates and candies as much as we enjoy making them! There's nothing better than putting a smile on someone's face from a little bit of sweetness! Always remember...
Make life a little sweeter…


In the heart of Fort Worth, TX, two entrepreneurs, Seth and Graham, embarked on a mission to revolutionize the way we snack. With a shared passion for health, nutrition, and culinary creativity, they founded Mt. Provision - a haven for snack lovers who don't want to compromise taste or health.
At Mt. Provision, we believe that a healthy lifestyle doesn't have to mean sacrificing flavor and enjoyment. We are dedicated to crafting gourmet snacks that are not only irresistibly delicious, but packed with the nutrition of whole, organic ingredients. Our secret? Freeze-dried vegetables.
The Magic of Freeze Drying
Freeze-drying is our chosen method to preserve the natural goodness of vegetables. This process retains the original flavors, colors, and nutrients, ensuring that every bite is as healthy as it is delicious. Our snacks are free from artificial additives and preservatives, making them a perfect choice for health-conscious snackers.
Seth and Graham's Promise
As the founders of Mt. Provision, we're committed to delivering quality, innovation, and satisfaction in every bag. Our journey is fueled by our passion for good food and a healthy lifestyle, and we're excited to share it with you.
Thank you for choosing Mt. Provision. Happy Snacking!


Application: Multi-Door Design is effective when freezing or hardening of product is done with storage in crates and trolley.
Product: Ice Cream, Meat, Ready to Cook & Ready to Eat Food.
Temperature: -25°C to -40°C
Capacity: 200 Kg to 2000 Kg
Supported with advanced technology we develop high-end Mini Blast Chiller & Freezer. We undertake bulk orders and promise to delivery right on time and at competitive prices.
This Mini Blast Chiller & Freezer pulls down the temperature of stored food items in minimal time.
Application: Ice Cream, Ice Candy, Meat, Packed & Frozen Foods
· 10°C for Food Items in need of Blast Chilling
· -26°C for Food Items in need of Blast Freezing
Capacity: Starting from 50 kg
We are a leading manufacturer and exporter of Blast Chiller & Freezer - Forced Draft Type.
|No. of Shelves||4 Shelves|
|Material||Glass, Acrylic, Metal|
We are a leading manufacturer of Glass Door Display Chiller. Suitable for supermarkets to display Dairy items, Cake-Pastry, Chocolates, Beverages, Fruits & Vegetables, Flowers & Medicines etc.


The Garden To Table initiative was developed to:
- Incorporate gardening as a norm for science, collaboration, developmental milestones and food;
- Increase consumption of vegetables and fruits, to improve nutrition and health outcomes;
- Improve knowledge and excitement about agriculture, gardening, food, nutrition and the environment;
- Support economic development by increasing opportunities for local farmers, ranchers, food processors and food manufacturers to connect directly to students; and
- Encourage environmental stewardship.
 Ridberg, R. A., Bell, J. F., Merritt, K. E., Harris, D. M., Young, H. M., & Tancredi, D. J. (2019). Effect of a Fruit and Vegetable Prescription Program on Children’s Fruit and Vegetable Consumption. Preventing Chronic Disease, 16, E73. https://doi.org/10.5888/pcd16.180555


There are excellent restaurants in Seville, serving all the specialities of Andalusian cuisine, as well as national and international foods. However, Sevillian gastronomy finds its true identity in tapeo or the tasting of small portions of different dishes. The most widespread theory as to the origin of the tapa (savoury titbit) is that it comes from the custom of covering a glass of wine with a piece of bread and some sausage meat, which is how both were usually served.
The art of Tapeo
One curiosity associated with tapeo is the peculiar way Sevillian waiters have of naming off the available tapas, cleverly substituting the written menu lists, which are nonetheless displayed. Tapeo includes not only eating and drinking, but also represents a social act whose protocol has been strictly described by the best of experts.
The tapa tastes must be harmonized on a rising scale of intensity and properly spaced out.
No more than ten should be had, yet less than five is too austere.
There should be no more than four people in the group, to allow for easier mobility along the route, greater comfort at the bar and more harmonious conversation.
Tapas find their greatest ally in sherry wines, manzanilla or amontillado, although the hot climate of Seville makes cold beer advisable.
Restaurants in Seville
The fame and uniqueness of tapeo should not take away the pleasure of fine dining in a good restaurant. Well-known both here and outside the Seville area, splendid restaurants use top-quality products to yield varied and imaginative menus. Countless dishes can also be enjoyed from Sevillian traditional cuisine, to which local chefs have made new contributions, improvements and innovations. Especiallly noteworthy are the cakes and pastries made by the nuns in the closed convents following very old traditional recipes.


At my family’s small lowbush blueberry farm in late July and early August, the energy is festive. Over a thousand customers come from around the valley with their friends and small children each year to participate in harvesting the year’s blueberries, and most of them have a personal connection to the farm and the land, if not to my family directly. The blueberry sorting barn is filled with the roaring of fans and conveyor belts as the fruit is winnowed and packaged into boxes of five, ten, or twenty pounds and sold directly a few yards away; out in the picturesque fields, customers pick their own berries alongside local teenagers harvesting thousands of pounds of blueberries each day for what is often their very first job. The fruit is firm and sweet, easily surpassing in quality the conventionally grown lowbush blueberries, usually from Canada or Maine, found in the frozen section at supermarkets; and healthy-minded mothers excitedly discuss the antioxidant properties of the lowbush variety while tussling the blueberry-stained hair of their toddlers.
Small farms like this one are good for society, as contributors to the community and as producers of sustenance. They are better for the environment, often using less energy from outside sources, employing sustainable agricultural methods like crop rotation, rotational grazing, minimal pesticide application, and providing humane conditions for healthy animals. They are more likely to act as carbon sinks than as net emitters when compared to their larger counterparts. Their food is usually fresher and healthier, and they usually grow diverse crops of fruits and vegetables instead of monocrops of corn and soy. Additionally, as Tamar Haspel wrote for the Washington Post, “there’s value in having a place where people can take kids to pull a carrot out of the ground or come face to face with a pig,” and virtually everyone agrees with this.
These correlations between good farming practices and farm size aren’t just correlations; there is real cause and effect going on. On small farms, both consumers and farm owners have a more direct connection to the land, and their decisions will thus more closely reflect the best interests of the land and the earth instead of their financial situation. While large farms act as maximum efficiency crop producing engines, small farms are more often managed in ways that are best for the long term.
As Haspel also writes, it is an accepted fact that small farms are struggling to survive. Because of the economy of scale, large farms are inherently more efficient, and when this plays out in the market, small farms’ share of food production falls: from 1991 to 2017, it was cut almost in half. Farm debt is at an all-time high, and the majority of small farms don’t sell even $10,000 worth of food annually. Over half the world’s hungry are small-scale agriculturalists, and if they can’t make enough to get by, many say, it seems highly dubious that small farms could come close to feeding the world.
The financial failures of America’s small farms, however, are by no means insurmountable. Those who point to the high numbers of financially impractical small farms as a reason they cannot be the vision for agriculture’s future forget that their struggles are in large part a result of government policy: poorly thought out regulations designed for industrial scale agriculture, large subsidies given primarily to the biggest farms, and the abandonment of New Deal style price floors (laws which set the minimum price a product could be legally sold for). It is true that most farms must be large enough to supply local retailers and to turn a profit; but the first requirement isn’t a very high threshold (my family’s thirty-six acre farm meets it easily), and there are new promising policies the government could implement that would result in financial viability for small farms and generate strength, prosperity, and health in communities nationwide.
The health and building codes’ regulation of small farms must be drastically reduced. Rod Dreher, in the January 2003 issue of the National Review, and Peter Andrée, writing for Canada’s Alternatives Journal in February 2009, detail how illogical regulations hurt farmers by forcing them to slaughter and process their animals in federally inspected abattoirs no matter where or how the meat will be sold. These regulations are necessary for industrial scale meat processors, but outbreaks of E. coli or listeria are not a concern for small farmers who are processing the meat that they raised and are selling directly to consumers. In some regions, it is illegal to sell meat or eggs from poultry raised outdoors because of concerns about the avian flu, a phenomenon primarily associated with industrial factory farms. In Virginia, Dreher reported, the famous farmer and activist Joel Salatin had to put designated bathrooms and lockers for employees into his inspected meat processing facility even though he had no employees. And on my family’s farm here in Massachusetts, laws regulating the transportation of frozen food, the disposal of dairy wastewater, and other important and consideration-worthy issues have nevertheless placed roadblocks to our business in ridiculous and illogical ways for which they were not meant.
There are several key ways regulations on small farmers should be lifted to promote their growth while protecting the public health. Direct farmer to consumer sales should be mostly or completely deregulated, and restrictions on indirect sales should be loosened. Constitutional clauses like the failed LD 783 of Maine should become endorsed by the U.S. Food and Drug Administration, protecting the “Right to Food” by preventing regulation of homemade direct-sales food. In the meantime, municipalities should be given the option to enact town-specific bylaws declaring “food sovereignty” which allow the direct on-site sale of food without regulation (this has been granted in Maine only to be gutted by threats from the USDA), and food sovereignty laws should be extended to include products sold at farmers’ markets. Licenses for small meat processing facilities, on the other hand, should still be required for wholesalers, but they should be controlled by municipalities or states when those bodies choose to declare sovereignty, and they should be centered around a dogma of placing minimum burden on small farmers while maintaining food safety. Additionally, restrictions on non-meat wholesale transactions should be loosened for small farmers selling to local stores. This can be done especially in rural areas where the retailer is locally positioned relative to the farm because any irresponsible behavior on the part of the farmer would be kept in check by direct relationships with the consumers of the area.
In addition to desisting as much as possible from active interference with small farms, the government should incentivize buying sustainably grown food. If small farms were deregulated in these ways, many more of them would likely become profitable and expand into growing new crops and livestock for their communities. But the economy of scale would mean that large conventionally managed agribusinesses would still be able to charge far less for their food than small, sustainable growers, and as cost is the single most important purchasing influencer for food buyers, small farms would still be outcompeted. So in order to truly promote the well being of small farms, the government must economically intervene to level the playing field. There are a myriad of ways this could be done, from direct guaranteed government paychecks to these farms to purchasing and reselling food at a loss in order to guarantee a price floor for farmers while keeping the costs low for consumers. Every option has benefits and drawbacks; the one I argue is best tackles several issues simultaneously.
The best way for the government to support small farmers is through giving purchasing power to consumers. The problem the government must address is one of equalizing food prices. In order for this to happen, either small farms must lower their prices, or large farms must raise their prices. Although many do not like the idea of raising food prices, in this country the majority of people can afford to spend more on food than they do now: in 2019, American’s spent a smaller share of their incomes on food than ever before, down almost 50 percent from 1960. If the government taxed agribusiness heavily, they would be forced to raise their prices, allowing small farms to do the same without being outcompeted. Expanded welfare programs could enable those who cannot afford an increase in food spending to support small sustainably managed farms through greatly expanding programs like the federal government’s SNAP benefits and Massachusetts’ Healthy Incentives Program. Under this system, small farms could become authorized incentives program vendors, enabling them to accept the incentive dollars from low-income shoppers who would receive a monthly credit to spend through the program. This kind of program is known to be realistic, as versions of it have already been implemented, and effective, as has been shown in practice and through studies.
One challenge to be faced if this were implemented would involve ensuring that the vast majority of eligible farms sign on to start accepting the incentives. This could be accomplished through one-time monetary rewards to farms when they sign up, as well as the promotion of the program through advertising and educational initiatives. Once a critical mass of small farms began to participate, the rest would be pushed to follow by competition, and the monetary rewards could be discontinued. Another challenge would be transitioning to increased levels of direct sales in cities, where food must be transported further from farm to table. This could be addressed through systems like sellers’ cooperatives, where many small farms own one supermarket together, so prices are raised only minimally and incentive dollars could still be accepted. Distribution could also be handled by third parties though schemes like the UK’s food box system, which are essentially scaled-up CSAs incorporating many small farms into one delivery system.
The raising of food prices and preferential treatment for small agriculture would be a complete overhaul of the agricultural economy, but the benefits would be widespread and deep-reaching, accomplishing much more than saving struggling small farmers. First, it would maintain a more competitive environment than direct payments to farms because consumers would still be deciding which farms to support. Businesses with poor quality produce or bad customer service would therefore be held accountable. Second, more people would buy directly from farmers, ensuring that more of their money would directly support agriculture (instead of middlemen), and strengthening consumers’ connection to their food and the land it is grown on. Third, both the middle and upper classes would spend a percentage of their money on food that is closer to what low income families spend now, leading Americans to value food more and hopefully waste less. Finally, everyone across class boundaries would be able to eat healthier food, reducing health care costs for the country and improving quality of life across the board. The government could spend the tax money from big agriculture, as well as what that they already spend on subsidies for agribusiness, on programs that benefit us all: research for long term sustainability, including exploring ways to produce food from non-arable land; conservation of farmland threatened by development; and, of course, the expanded food assistance and incentives programs.
These policies are not meant to end large-scale, super-efficient food production. Rather, they would force these businesses to charge more in order to benefit smaller farms. Large operations would remain profitable, as increased prices would compensate for increased taxation, and further government policies could assist them in transitioning to more sustainable farming practices.
In a country with flourishing small farms, fed by healthy locally grown food, supported by an empowered USDA and FDA, and where the poor are secure in their access not only to enough food but to high quality food, carbon emissions would be cut, health issues would decline, inequality would decrease, and quality of life would rise. This would all be accomplished simply by removing unnecessary regulations, raising taxes on large farming corporations, and expanding popular social programs which already exist. These reforms or variations on them must be added to the ever-growing list of powerful, common sense legislation on the progressive agenda, alongside election reform, single-payer healthcare, and aggressive action on climate change and inequality. Then, as grassroots action eats away at the power of lobbyists and the status quo, we can start a transition to a healthier, more resilient nation of omnivores.


Saqib Bhatti MP, Member of Parliament for Meriden, sponsored an event in Parliament for the National Farmers’ Union (NFU) and the charity Farm Africa. The event celebrated the partnership between the NFU and Farm Africa as they continue to tackle farming issues across both continents. The reception focused on the importance of sustainable agriculture and highlighted the need to support smallholder farmers worldwide in tackling the climate crisis.
Smallholder farmers make up the majority of the world’s poorest people. And they produce the majority of food in developing countries. Yet it is they who are bearing the brunt of the climate crisis, with very little support to adapt to extreme weather events. The percentage of global climate finance reaching smallholder farmers is falling and is now just 0.8%.
It is the goal of the UK government’s international development strategy to end extreme poverty and tackle climate change and biodiversity loss. To do this it is recognised that all countries must achieve sustainable and inclusive growth, and the UK has made a commitment to leave no one behind. At the event, Farm Africa called for support for the agricultural sector to be focused on, increasing climate finance for smallholder farmers, prioritising support for female smallholder farmers and helping smallholder farmers engage with markets.
Commenting on the event, Saqib said:
“I was so pleased to be able to sponsor this event for the NFU and Farm Africa. It is so important that we support not only our farming community but the worldwide farming community as we transition to more sustainable practices. It is organisations like the NFU and Farm Africa that make a real positive impact on the lives of farmers and I am proud to support them in doing so.”
Minette Batters, President of the NFU and a Farm Africa ambassador, commented:
“Farmers all over the world are being hit by challenge after challenge as the climate crisis accelerates, threatening food security. I am proud to be an ambassador of Farm Africa, an organisation that is helping smallholder farmers across eastern Africa to implement climate-smart agricultural practices that mean they can grow and sell more, while protecting the environment for generations to come.”
Dr Diana Onyango, Head of Technical Team at Farm Africa, added:
“Across eastern Africa, smallholder farmers, the people most likely to be living in extreme poverty, are being left on their own to adapt to a climate crisis they did not create. The SDGs are significantly off-track. Poverty is rising not falling. One billion people live with severe food insecurity. Getting the SDGs back on track means supporting smallholder farmers, especially female farmers who are most affected by the climate crisis.”


Til chikki, made with sugar and jaggery is often made for Uttarayan (kite flying festival). It can be prepared in a matter of minutes.
- 100 grams sesame seeds / til
- 100 grams jaggery
- 2 tablespoons pure ghee
- Roast the sesame seeds / til in a heavy bottomed pan on a low flame for about five minutes till they start to make a popping sound.
- Remove from the pan and transfer in another bowl.
- In the same pan add two tablespoons of ghee and the jaggery.
- When the jaggery begins to melt, keep stirring till it melts completely.
- Add the sesame seeds / til and stir to mix evenly.
- Transfer on a greased plate or any flat dish with smooth surface. You must apply a little amount of ghee on the plate so that the chikki comes off easily.
- Roll it flat with a greased rolling pin and cut into squares while the til chikki is still hot.
- As soon as thetil chikki cools, transfer into an airtight box. The til chikki can be stored for weeks.


Yee Sang (Prosperity Toss Salad) is one of the dishes most Malaysian Chinese anticipate and look forward to during the Chinese New Year. Normally, this dish is served from the seventh day of the Chinese New Year. The seventh day is also known as Renri (Human Day). Also called the Day of Humankind, renri is regarded as the common “birthday” of all humans in ancient Chinese tradition. We prepare Yee Sang to celebrate the birthday of mankind.
Colorful Yee Sang is a tasty salad symbolizing abundance, prosperity, and vigor. The fun part is the tossing of the salad. Get the kids to join in. It is believed that the higher and more vigorous the toss, the better the new year! Don’t forget those auspicious wishes.
Ingredients For Salad
- 4 large carrots
- 2 large cucumbers
- 1 large daikon (white radish)
- 250g seaweed
- 250-350g smoked salmon or fresh salmon (sashimi)
- Pickled ginger
- 1 lime
- 6-8 sheets wonton skin
- Oil for shallow frying
- 4 tbs plum sauce
- 1 tbs hoisin sauce
- a few drops of sesame oil
- Julienne the carrots, cucumber and radish and place around the outer edge of the serving plate. Add the seaweed next to the julienned vegetables. Place small amounts of pickled ginger and slices of lime around the plate.
- Slice the smoked/sashimi salmon and place in the centre of the plate.
- Heat oil in a shallow frying pan and fry the wonton skins until golden brown. Remove from oil and drain.
- Mix the plum sauce, hoisin sauce and sesame oil in a separate bowl.
- When you’re ready to serve, crumble the wonton skin across the salad, and pour the sauce over.
- Invite everyone to yee sang.


Pune residents are increasingly having mail-ordered cake parties. Technology is essential to the holiday scene in this busy city where partying and culture coexist. Online Cake Delivery in Pune services are popular because they offer many options, are easy to use, and personalize many events. This article discusses why these services are becoming more popular and how they affect Pune celebrations.
Comfort at your doorstep
Pune residents need more time to plan big parties due to their busy lives. Due to their convenience, online cake delivery services have saved the day. People can now order delicious cakes online and have them delivered with a few clicks. This makes party planning easier and faster, which is excellent.
Ordering is simple, and other parts are helpful. With its crowded streets and short daylight hours, the city’s busy residents will appreciate cake delivery.
Variety of Cakes
Like its diverse population, Pune’s celebrations combine modern and traditional elements. A variety of cakes from online cake delivery services suits these tastes. This service can recommend a local or current menu emphasizing design and theme.
Cakes enhance birthdays, anniversaries, festivals, and other parties. Multicultural Pune cakes enhance any event.
Online cake delivery is great for customization. You can choose flavours, decorate cakes to match the party theme, and write meaningful messages. This customization makes ordering fun and the recipient’s celebration meaningful.
A family milestone cake can symbolize their journey. A personal touch makes the cake a spiritual center for celebrants.
Online cake delivery helps you arrive on time at busy parties.
Pune’s tight event schedules require on-time cake delivery. This fast, reliable service ensures your cake arrives safely.
Internet cake delivery makes any party, from surprise birthday to formal, triumphant. Timely delivery of a tasty, attractive cake sets the tone for a successful event.
Reliable online cake delivery services value quality. These services pay close attention to ingredients and artistic details to make delicious cakes. Customers can trust their special event cakes to be the best and tastiest because they strive for perfection.
If you’re looking for celebratory desserts in a city with high food standards, ensure the online cake delivery service guarantees quality. The effort to make the celebration look and taste good made it even more special.
Always ready to help
Online cake delivery services are excellent because they’re available 24/7. These services are available 24/7, giving customers more flexibility than a bakery. Whether you’re throwing a party or know someone who needs one, getting this cake last minute is helpful.
The 24/7 availability suits Pune residents’ busy schedules and celebratory moods, which don’t follow time limits. Place orders whenever you want to give yourself more time to plan your party.
Current Social Media Sharing Trends
Social media’s meteoric rise has changed how people share and record their lives, including parties. Online cake delivery services offer Instagram-worthy cakes, which contributes to this trend. It’s so pretty. You can post these cakes on social media and turn parties into online exhibits.
People love to post party photos, and a good cake is immediately noticeable. Online cake delivery services’ artistic cake-making skills modernize Pune’s party culture and fit the desire to record and share priceless moments digitally.
Supporting local businesses
Pune online cake delivery services partner with local bakeries and craftspeople. This cooperation between local small businesses helps them grow and gives customers a variety of products and services. Buyers of these services strengthen community and success for all. This boosts the local economy.
Celebrations make local businesses feel more natural and community-focused. Puneans are proud to support local businesses when they shop. Online cake delivery services connect customers with Pune’s talented chefs.
Fun without touching
The global pandemic has made people want to be touchless. Take advantage of this trend with online cake delivery. Inside, people can follow safety rules and celebrate important events. You can enjoy celebrations safely with contactless delivery.
This contactless method works well in Pune due to the unique challenges of living close together and maintaining social distance. Online cake delivery is a safe way to celebrate important events.
Surprising people make celebrations unique. Send cakes as gifts online with cake delivery services. Surprise parties are more accessible thanks to this. This gives the party a surprise boost of happiness that both parties will remember.
A Pune friend or family member can send a surprise cake for a special occasion, even if they are apart. Strange things make celebrations more meaningful and unite people, even if they live far apart.
To conclude, online cake delivery has changed Pune celebrations. It changes everything about desserts, not just how to make them. These services are essential to modern celebrations due to their variety, dependability, personalization, ease of use, and trendiness. Pune is always trying new technology, so online cake delivery will continue to impact celebrations. Customers, local businesses, and the community they serve work together to make celebration culture lively and friendly. City residents can spread joy with online cake delivery. Each party is an opportunity to celebrate traditions, express oneself, and meet new people. Residents of the city are increasingly dependent on creativity and efficiency.


Boyd's Beef at South Glanton Farms
The Boyd family is proud to offer Boyd’s Beef to our local community. Boyd’s Beef is all natural and grass finished on forages that are grown on healthy, biologically active soils. This ensures increased nutrient density and a desirable fatty acid profile in the meat.
By purchasing Boyd’s Beef not only are you buying a high quality, nutritious, locally produced and processed product, you are buying into a production system that is constantly improving the natural resources on our farm.
How it Works
When you sign up for a subscription meat box you are allowing yourself access to natural grass-fed beef throughout the year without having the upfront cost of purchasing a whole or half beef and a large deep freezer. Since we currently only butcher seasonally off green grass we have a limited amount of meat subscriptions available. The meat boxes are priced at a discount to purchasing individual cuts of meat.
When you sign up for our subscription service we will assume that you are going to commit to purchase the same amount every two months, but if for some reason you need to cancel you are free to do so at any time.
Beef Subscription Service
Our subscription service works when consumers commit to an ongoing monthly purchase of grass fed beef from our farm to your family.
We’ve created three different packages at a range of price points so anybody can enjoy the benefits of purchasing direct from the farm, without the need to have a dedicated deep freeze.
Once you’ve subscribed to any of our packages, we will follow up by email and arrange for a time for drop off. We will deliver to Brandon and have pick up spots in both Brandon and Clear Lake.
All beef will be shipped frozen.
If you would like to purchase individual cuts check out our online store or visit the Green Spot 1329 Rosser Ave. East in Brandon. All orders over $70 are eligible for free delivery within a 10 km radius of Brandon or can be picked 2 business days after order has been placed at the Green Spot.
available from 08:00 – 17:00


Here at Pizza Town, we make certain our pizza delivery in Newark, NJ arrives on time and in the safest and most reliable manner possible. We never sacrifice our driver’s safety or food quality. Customers trust and love this about us!
Our pizza is made to order, whether prepared from online orders or in-store ordering. Our experts repeat each order back to our customer to make certain we meet every detail in a satisfactory manner. We prepare every pizza with the freshest of ingredients to ensure a tasty experience that keeps customers coming back for more!
We provide our customers with a competent, reliable, and safe delivery service. Every person receives an estimated delivery time to aid with meal planning. Our drivers will arrive in our company car, complete with an easily recognized logo and sign. Every driver will be wearing a company uniform to ensure customer safety. We guarantee our pizzas are delivered hot, secure, and ready to eat!
We sell pizza by the slice for those times when ordering a quick and convenient treat are in order. Topping it off with one of our refreshing beverages completes the meal experience!
We sell pizzas in different sizes ranging from small to Sicilian. Our small size is ideal for one or two people wanting to take a break from kitchen duties. Our Sicilian size is perfect for larger gatherings like workplace parties or family night at home. Let our experts help decide which size best suits the need.
No one does pizza better than we do at Pizza Town in the Newark, NJ area.


Watching our favorite team gut it out on the gridiron is great and all, but if we’re being completely honest? Scoring tickets for the big game is more about the tailgates than the tackles. As football season returns, the grills come out, the beer gets chilled and the parking lot parties get kicked into high gear.
It’s officially time to plan your menu, stock up on supplies and get all the gear you’ll need for a successful tailgate party. For a little coaching on our next tailgate playbook, we turned to John Currence — an Oxford, Mississippi-based James Beard Award-winning chef and “Top Chef Masters” contestant, whose book “Tailgreat” pays homage to the pregaming tradition — and Susie Bulloch, whose website Hey Grill Hey offers a slew of barbecue recipes along with a signature line of rubs and sauces.
From $11.99 at Amazon
Currence’s tailgating cookbook is packed with recipes sure to score a touchdown with your guests. From breakfast ideas (Shrimp and Cheese Grit Soufflé, anyone?) to snacks (Korean BBQ Wings for the win!) to dips (Chili and Cheese Frito Pie, please) to po’boys, sliders, tacos, ribs and hand pies, we honestly don’t even care who’s playing. Bring on the party!
Yes, hot dogs, hamburgers and brats are tailgate no-brainers. But with a little forethought, it’s easy to elevate your next party before the big game. “I love to precook wings about three-fourths of the way, drizzle them with oil and then finish them on the grill before tossing them with whatever I choose to dress them with,” Currence says. “And marinated vegetables on the grill for just a touch of flavor — but leaving them with most of their raw texture — is always a crowd-pleaser.”
$19.99 $18.99 at Amazon
Keep your kabobs and skewers from falling through the grill grate with this highly rated wok made of nonstick perforated steel.
Anything handheld is the way to go when it comes to a successful tailgate, according to Bulloch. “I love making a batch of smoked deviled eggs before the tailgate — they’re always a huge hit,” she says. “Then, when the crew is all assembled, I fire up the grill for some Grilled Buffalo Chicken Skewers — all of that classic Buffalo chicken flavor on a tailgate-friendly stick. Nobody can resist the smell of them on the grill, and we always pick up a few extra guests who follow their noses to our setup.”
$12.59 $7.99 at Amazon
This pack of 12 stainless steel kabob skewers gets rave reviews for being reusable and long-lasting, sturdy and, at 14 inches, long enough to hold a great amount of meat and veggies.
“My goal with any tailgate is to only pack what is necessary, and premade sauces and seasonings make that task so much easier,” Bulloch says. “If you pack a few seasonings and sauces that can cover your flavor bases, then you can avoid loading up 12 jars of individual spices and unnecessary condiments.”
Some versatile faves from her Hey Grill Hey line that work for everything you throw on the grill, from classic burgers to fajitas, include Beef Rub, Chicken Rub and Fiesta Rub, along with Whiskey Peach BBQ Sauce, Texas Style BBQ Sauce and Maple Bourbon Grilling Glaze.
$12.99 at Hey Grill Hey
Bulloch’s all-purpose beef seasoning mixes salt, pepper and six other spices, perfect for topping burgers, steaks, veggies and more. It’s also an award winner, nabbing first place honors at the National Barbecue Association’s 2020 awards.
Very little about tailgating, according to Currence, is simple or convenient, so using tools that make the job easier is important. “As much as I hate to say it, gas grills make the most sense for a tailgate, as dealing with burn-down charcoal is always a challenge in a space that is not yours,” he says. “I suggest looking for something lightweight and easy to handle that cools down quickly.”
For charcoal, gas grills and more, check out our full guide to the best grills here.
$219.99 $187.75 at Amazon
Currence is a fan of Cuisinart’s top-rated tabletop propane chef’s grill that comes with two burners and an electronic ignition and requires zero assembly. “It’s all stainless and very slick-looking and super easy to clean,” he says.
$319.99 $289.99 at Amazon
Currence also recommends Coleman’s RoadTrip series of stand-alone grills, noting their high performance. This propane model features three adjustable burners, a large grilling area, quick-fold legs, wheels and a push-button ignition, plus an integrated thermometer for easy monitoring.
According to Bulloch, portability and capacity are key to finding a great tailgating grill. “You want a grill that’s easy to move but has enough cooking space to fit more than two hot dogs and one ear of corn,” she says. “As far as portability, I look for grills that are self-contained, meaning I don’t need to pack up a bunch of additional pieces to assemble it at the tailgate.”
$399.99 at Ace Hardware and PK Grills
Bulloch calls this PKGO her current favorite tailgate grill. “I’ve hauled this grill all over the place this summer and have loved the versatility,” she says. “The PKGO actually opens up and splits in half to double that grill grate real estate. Charcoal-fueled with super-thick walls means that you can grill hot and fast or even smoke low and slow, all without needing propane or electricity.”
One major piece of the successful tailgate party puzzle: how best to keep food and drinks hot or cold. “I always pack a few small coolers instead of one large one,” Bulloch says. “One cold cooler is for raw meats. You always want to keep that separate from your drinks or fresh fruits and vegetables. Pick something that is one solid piece of plastic inside so it is easy to sanitize when you get home.”
Check out more of our favorite coolers here.
$39.99 $34.99 at Amazon
Bulloch prefers to load a second cooler with drinks and anything ready to eat cold, while a third cooler is for hot items. “I usually use this to transport hot items I’ve made at home, from briskets to smoked ribs or pulled pork,” she says, noting she lines the cooler with towels to keep meat at the perfect hot serving temperature for hours.
$169.99 $147.77 at Amazon
Have food you need to keep hot during your tailgate? This cooler has a warming mode to keep your meats, dips or sides at least 40 degrees warmer than the temp outside. Want to use it as a refrigeration unit? No sweat: It’ll stay around 30 degrees and, instead of ice, just plug it into your car’s power adapter.
Currence likes to wrap bricks in aluminum foil, heating them to 400 degrees, then places them in the bottom of a cooler, covering them with a towel and layering the food on top to keep it warm. “To keep things cold,” he adds, “fill Ziploc bags with water and freeze them flat for layering on your cold food. This keeps your food cold without all the mess of melted ice.”
$275 at Yeti and Amazon
The smaller version of our pick for the best cooler, this Yeti is top-of-the-line thanks to its ruggedness, outstanding ability to keep things ice cold for hours and leakproof, easy drainage. This model holds up to 20 cans with a two-to-one ice-to-can ratio and comes with a standard dry goods basket. “Simply put, Yeti is 100% unparalleled,” Currence says.
$105 at ThermoWorks
“Anytime I’m leaving home to cook, whether it’s to tailgate or teach a barbecue class, I always make sure to pack two things: my instant-read thermometer and a portable knife set,” Bulloch says. “My favorite thermometer is the Thermapen One. It gives an incredibly accurate readout in one second. A quick reading may not seem important until your hand is holding a thermometer over a hot grill. Having accurate and fast temperature readings means that you can cook anything while you’re tailgating without worrying about under- or overcooking your food.”
$54.99 $49.99 at Amazon
Bulloch says this nine-piece knife set, complete with a chef, bread, paring, fillet and utility knife, plus a carving fork, shears, cutting board and carry case, has a permanent spot in her tailgating kit, calling it “sharp, versatile and not too precious.”
$35 at Yeti
Of course, you’ll want to rep your team when you’re tailgating. Thankfully, Yeti has tons of customizable gear including coolers, buckets and drinkware perfect for the pre-game festivities.
$199.95 $164.95 at Amazon
Mark your space while proving your tailgating guests with plenty of shade with this highly rated pop-up canopy that will shield you from rain, wind and sun as you pregame. Water-resistant with 50-plus UV protection fabric, it’s super sturdy and comes with a wheeled rolled bag for easy transport.
$119.95 at Amazon
Get ample coverage, including two removable side walls with this pop-up tent that gets rave reviews for being easy to assemble, with no tools required, its waterproof, sun-resistant fabric and rugged roller bag.
$229.99 $169.99 at Amazon
Snag some serious savings on this hexagon-shaped 13-foot-by-13-foot beach canopy that also works in the grass or on concrete for tailgate parties. Easy to set up in just three minutes, it includes two-way roof vents for better air circulation as well as a wheeled carry bag.
$129.99 at Amazon
When tailgating space is tight, pull out this lightweight and portable awning that attaches to your vehicle, giving you plenty of shade without needing to take up multiple parking spots. Prefer to ground it? It comes with steel poles to allow that too.
$300 at Yeti
If comfort is your primary concern, you’ll want to opt for this camp chair from Yeti, which will keep you cozy no matter how long you tailgate. Plus, it comes with a built-in cup holder and can support up to 500 pounds.
$39.99 at Target
You’ll need to provide some seating if you plan to tailgate all day, and this chair gets top ratings for its wide seat (it holds up to 300 pounds), cup holder and media pocket and overall comfort.
$62.99 $47.24 at NFL Shop
Support your favorite football team with a logo’d chair from the NFL Shop, the league’s official store. Each chair features adjustable armrests and two cup holders and folds up to pack away easily before kick off. Find your favorite team here.
$102.15 $92.99 at Amazon
Give yourself some food prep space at your next tailgate with this highly rated table that’s sturdy, handy and easy to assemble. The large tabletop, plus two side shelves and a lower shelf, along with hooks and a paper towel holder will keep all your supplies handy.
$98.99 at Amazon
Provide six seats with this foldable bench that’s an Amazon bestseller. Easy to set up in just seconds, each seat can hold up to 200 pounds, it comes with a carry bag for easy storage, and side bags at either end can hold water bottles, phones and more.


Carrot Cupcakes with Cream Cheese Icing
A tried and true recipe from my own mum's collection. Also makes a wonderful cake (see additional notes at the bottom for these instructions).
1 cup of sugar
1 cup of brown sugar
1 cup of vegetable oil
2 cups of flour
2 teaspoons of baking powder
1 teaspoon of baking soda
1 teaspoon of salt
2 teaspoons of cinnamon
½ teaspoon of nutmeg
¼ teaspoon of allspice
2 ½ cups grated raw carrots
1 cup drained of crushed pineapple
1 teaspoon of vanilla extract
Note: Coconut and nuts also work well in this recipe. If adding these ingredients use: 1/2 cup of moist flaked coconut or 1/2 cup finely chopped nuts and decrease the grated raw carrots to 2 cups.
Cream Cheese Frosting Ingredients
8 ounces of softened cream cheese
¼ cup of butter
2 teaspoons of vanilla extract
3 ½ cups of sifted icing sugar
Carrot Cupcake Directions
- Preheat oven to 350 degrees Fahrenheit
- In a large bowl beat eggs until frothy.
- Gradually beat in sugars and oil.
- In a separate bowl, combine flour, baking powder, baking soda, salt, and spices.
- Stir into egg mixture.
- Stir in carrots, pineapple, and vanilla.
- Evenly distribute the batter into 26-28 lined muffin tins.
- Bake for 20-25 minutes.
- Let cool in pan for 5-10 minutes, then remove and place on wire rack and let cool completely.
- Cream together cream cheese, butter, and vanilla.
- Gradually beat in enough icing sugar to give smooth, spreadable consistency.
Cake Note: To make layered cake, divide above mixture into two greased and floured cake pans. Bake at 350F for 35-40 minutes.
For a 13x9 pan, bake at 350F for 45-50 minutes, and for a tube pan, bake at 350F for 60 minutes.


Why are your turkeys white?
They have had the color bred out of them. This was done because on occasion pigment from the feather would discolor the birds skin during dressing. The result is the clean, white, unblemished skin of today’s dressed turkey.
Which are better, hens or toms?
There is no difference in eating quality. If you want a turkey up to 18 lbs., it’s usually a hen, and if you want a turkey larger than 18 lbs., it’s usually a tom.
Aren’t toms tougher?
No, this assumption is based on the mistaken belief that toms are quite a bit older at dressing time than the hens.
What’s the best way to roast a turkey?
Fresh or frozen, start with a Bongi’s turkey. Then be sure to not overcook it by using a thermometer. Any thermometer is better than none, but the very best is an instant read thermometer. White meat is best at 170 degrees, and dark meat at 180 degrees. Please don’t cook your turkey to 185 degrees like many oven thermometers suggest.
Is there something in turkey meat that makes you drowsy?
Turkey is naturally high in the amino acid l-tryptophane. L-tryptophane is believed to produce a natural calming effect. Milk is also high in this substance, hence the practice of drinking a warm glass of milk before bedtime to promote sleep.
Still Have a Question?


Cruising through canals and along Saigon River in the Mekong Delta, you will enjoy some typical Southern Vietnamese’s activities such as: traditional music, cycling on village roads, rowing a boat, savoring honey tea, Mekong vodka as well as gourmet lunch on Ben Tre island. The tour also includes a visit to a coconut candy factory.
07:30 am Pick-up at the customers’ hotel and transfer to Tan Cang pier.
08:00 am Depart to Mekong Delta (My Tho) by luxury speedboat. When on board, enjoy a light breakfast of The Pat' a Chou cake with Lavie water & seasonal fruits, enjoy the fresh air and understand the daily life of local citizens living along the river banks.
10:00 am Arrive to Mekong Delta (My Tho):
12:00 pm Cruise to Diem Phuong restaurant and enjoy your Vietnamese traditional lunch with delicious 7-courses: Elephant-Ear fish (one very special dish in Mekong Delta), rice-paper served with fish sauce and other dishes.
01:30 pm Finish lunch and head to Saigon.
03:30 pm Arrive back to Saigon to be dropped off at your place of stay.
Tour Departure Time: 8:00 AM
Tour Length: Approximately 7.5 hours


2 X Jersey Butter CurrY, 1 X Marinade Spice Mix and 1 X Chilli Sauce
Makes two curries for a small family each.
The Jersey Butter Curry has been designed to work with the Marinade Spice mix.
Recipe and cooking tips are on the jar.
The Jersey Butter Curry is our latest product which is the culmination of the blend of culture and flavours from three countries.
India, where the recipe originated from, Mauritius where for four generations it has been undergone amazing changes and Jersey where it has further evolved using quality Jersey butter, Jersey cream and sweetest tomatoes to become this product.
Rich, creamy and flavourful, the Jersey Butter Curry is a family favourite. In handcrafting this product, we have not added chillies as we believe a curry should speak of flavours and spices and chilli is another level of taste and flavour that should be added by those who want it. And for that, we have created the Pimata Chilli Sauce which satisfies the cravings for heat by our customers.
The Jersey Butter Curry contains dairy, is 100% vegetarian, no gluten containing ingredients, no preservatives, no added sugar, additives or artificial colouring.
Making this curry is quick and simple as we have done all the hard work for you - you would not need to peel, chop, dice, cook and reduce any other ingredients in making the gravy or sauce as we have done it for you in this jar.
The Marinade Spice Mix has been designed to work exclusively with the Jersey Butter Curry sauce.
This marinade spice blend contains fragrant spices like cardamom, nutmeg and mace and also sweet paprika to give it that depth of sweet pepper taste.
This marinade can also be used as a dry rub or simply a marinade for any creation of yours should you deem it fit for purpose.


Introducing the ultimate outdoor cooking machine – Napoleon’s Prestige PRO™ 825 RSBI Natural Gas Grill. This grill is the perfect choice for anyone who loves to entertain outdoors and wants to impress their guests with restaurant-quality meals.
The Prestige PRO™ 825 RSBI features a stainless steel body that is built to withstand the elements, ensuring it will look great and perform flawlessly for years to come. Chrome details add a touch of luxury, while the LED Spectrum NIGHT LIGHT™ Control Knobs provide near-limitless color options to make nighttime entertaining a breeze. These knobs also glow red when the gas is left on, providing a safety feature that is both convenient and reassuring.
The iconic WAVE™ cooking grids give your food those perfect sear marks, while the main grill head provides plenty of cooking power to handle even the largest crowds. With the integrated smoker tube and dedicated burner, you can even turn this grill into a smoker to add even more flavor to your meals.
The second head of the Prestige PRO™ 825 RSBI features two ceramic infrared burners that can reach high heat in just seconds, making them perfect for searing restaurant-quality steaks. The two-stage power side burner, complete with a reversible cooking grid, is ideal for preparing sauces, sautes, and side dishes.
For perfectly cooked restaurant-style meals, the Prestige PRO™ 825 RSBI also features rear infrared burners and a rotisserie. With this incredible grill, you’ll be able to impress your guests with delicious, evenly cooked meals that they won’t soon forget.
Overall, if you’re looking for the ultimate outdoor cooking machine that combines durability, luxury, and performance, look no further than the Napoleon Prestige PRO™ 825 RSBI Natural Gas Grill.