Here’s a round up of our favourite Savoyard dishes, including recipes for those looking to rekindle those fond mountain memories at home or on their next self-catered winter ski holiday…non-cheese lovers look away now!
French & Swiss Alps Traditional Recipes
Originally hailing from Switzerland, this legendary cheese-based delight dates way back to 1699, and makes for a fun, sociable mealtime, as well as being great for groups and those travelling with kids.
In Savoie, our locally-produced Beaufort cheese normally replaces the traditional Swiss Emmental, but the recipe is pretty flexible and can be adapted to include any mixture of these cheeses as well as Gruyère, Comté, and Reblochon, which are all readily available too.
Ingredients (per person)
1 x small glass white wine*
200g of cheese (grated or cut into small pieces)
½ clove garlic
½ liqueur glass of Kirsch or Marc de Savoie (a local brandy similar to Grappa)
Crusty bread, cubed (stale bread works best)
Grated nutmeg to taste
Ground pepper to taste
*Apremont is a good choice if using a local Savoie wine, otherwise any dry white wine such as Sauvignon Blanc will do.
White wine is also a great choice to drink with this dish as it help break down the cheese for digestion.
Using a fondue or other enamel pan, rub the inside all over with the garlic to season
Over a moderate heat, add the white wine until boiling, taking care to hold some back (it is easier to add wine later to thin down the melted cheese than it is to add more cheese to thicken a mixture that is too runny)
Add the cheese to the wine gradually, stirring constantly until the mixture melts and thickens. Add a little more wine if the mixture is too thick, and be careful that it doesn’t catch on the base of the pan
Add the Kirch and seasoning to taste
Serve at the table over a low flame with chunks of crusty bread, long forks, boiled potatoes, charcuterie, cornichons and a simple green salad.
Simple to prepare, and a French ski holiday staple, tartiflette is the iconic Savoyard dish, using local Reblochon cheese layered with potatoes, onions, and bacon lardons for an indulgent and satisfying treat.
For an even more local twist, replace the potatoes with Crozets. These small pasta shells are made from buckwheat flour, and Croziflette is a delicious regional speciality unique to the Tarentaise area of Savoie.
Ingredients (serves 4)
1 x Reblochon cheese
200g smoked bacon lardons
1 x small glass white wine
Ground black pepper to taste
Grated nutmeg (optional)
Peel and slice/roughly chop the potatoes
Thinly slice onions
In a pan, fry the onions and bacon lardons until golden (approx. 3 minutes)
Add the potatoes, and leave to cook over a moderate heat for 20 minutes
Preheat oven to 200ºC
Deglaze the pan with the white wine and cook for a further 5 minutes
Season with freshly ground black pepper and nutmeg (if desired)
Slice the Reblochon in two to make two thin rounds. Chop one half and mix in with the potatoes/bacon/onions, and keep the other half to place on top.
In an ovenproof dish, layer the potato/bacon/onion mixture with pieces of chopped Reblochon, and place the remaining ½ slice of Reblochon on top, crust side up.
Cook in the oven for 15-20 minutes until the Reblochon is melted and golden
Serve hot with a green salad on the side
A traditional peasant dish, Raclette (from the French verb racler, meaning “to scrape”) is a semi-firm cows milk cheese, eaten either sliced or melted. A little trickier to re-create at home, this dish is normally eaten by scraping the melted layer from the crust of a large wheel of cheese, using a wooden scraper.
You may be lucky enough to have a Raclette machine in your Première Neige chalet, but if not, these heated lamps can be seen adorning the tables in the local restaurants, and can also be hired in-resort if you are self-catering.
Like many of these cheese-based delicacies, it is best enjoyed with salad, fresh bread, charcuterie, pickles, and a crisp glass of local white wine.
Diots de Savoie
These locally-made sausages come in several varieties, and are served cooked or dried to be eaten hot or cold.
The most popular recipe boils them with onions and local Savoie white wine to be served with potatoes, polenta or crozets.
Ingredients (serves 4)
6-8 diot sausages
500ml white wine (Apremont, Joigneux Blanc or Chignin are good local options)
1 sprig thyme
2 bay leaves
Cook the diots in a pan with butter until golden brown, and put to one side
Thinly slice onions and shallots and add to the butter in the pan
Sprinkle over flour
Add the white wine, diots, thyme and bay leaves, and cook in a covered pan for 40mins
Add additional white wine or water if necessary
Serve with polenta, potatoes or crozets
Look for a nice local Gamay red wine to enjoy with this dish.
There’s no doubt that with the array of fabulous local cheeses, cured meats and tipples, these recipes inspire memories of the mountains, snowy landscapes, warm open fires and shared fun with friends and family.
By Chris|2023-06-28T08:28:14+00:00June 27th, 2023|


The Adriatic Kitchen
Recipes Inspired by the Abundance of Seasonal Ingredients Flourishing on the Croatian Island of Korčula
Barbara Unković has always been drawn to the land of her father, the sun-soaked Croatian island of Korčula in the Adriatic Sea. She lived there for seven years in the seaside village of Racisce, immersed in its way of life, its culture, history and food.
Now, inspired by the island's culinary traditions and its abundance of fresh seasonal ingredients, Barbara has produced The Adriatic Kitchen, a rustic kitchen notebook full of irresistible recipes and evocative memories.
Over 70 simple yet delicious recipes are included, such as Croatian Sweet Easter Bread; Black Risotto; Fresh Fig Crumble; Roast Chicken with Pomegranate and Spinach; Dalmatian Shepherd’s Lamb with Potatoes and Broad Beans; Sugared Almonds; Croatian Pepper Biscuits; Carrot and Mint Salad. The Adriatic Kitchen is a must-have for those wanting to experience traditional food at its best.
Come along to meet Barbara, ask her about her life, her writing and The Adriatic Kitchen. Signed copies will be available for purchase.
Born in Whangarei, Barbara Unković is of Croatian and English descent and is a cousin to DH Lawrence.
She is the author of six published books. Her seventh publication, a rustic kitchen notebook and memoir,
The Adriatic Kitchen was released in April 2017.
Barbara writes in several different genres. Her specialty is flash fiction. She is the recipient of more than thirty writing awards in the UK, Ireland, Finland and the USA including three International Book Awards and a USA Best Book Award. Barbara has a Master of Creative Writing with honours from the University of Auckland in New Zealand.


Scouting For Food
Scouting for Food is a Council-wide activity or program that never takes a break!
You can scout for food all year round. Our traditional time is the fall but you can also collect food in the spring. When you plan your yearly calendar, please do not forget to include this very important event..
- Deliver a bag to each home in your town, collect the bags the following weekend and donate the food to a local Food Pantry
- Set up a date at the Supermarket and collect food from the patrons, then deliver the food to the local Food Pantry
After you are done with your collection, please fill out the Collection Form below and send it to Council to let us know how you did!


Guilt Free Sweet Tea!
Southern Breeze Sweet Tea is inspired by South itself. It’s shady-porch perfect, made with real tea leaves in a pre-sweetened bag that you brew, steep, chill and enjoy. It’s sugar free, so you can sip and share glass after guilt-free glass. Enjoy heavenly hospitality with zero calories.
Single Serve Cold Brew Sweet Tea
Our new Cold Brew Sweet Tea delivers the Southern sweet tea taste you love without the hassle of boiling water. It’s sweet tea perfection in a pre-sweetened bag that you cold-water brew, steep, chill and enjoy. Simply place a tea bag in water and in 5 minutes you have fresh brewed sweet tea – a bold taste that’s fast, easy and delicious. Our new tea bags are single serve, so you don’t have to make a whole pitcher when you crave one glass of zero-calorie deliciousness. Each tea bag is individually wrapped so you can take them to go and brew wherever your heart desires.
Family Size Sweet Tea
Our family size tea bags make 1 quart of sweet tea with all the flavor and none of the calories. By pre-sweetening our specially blended tea, we make it easy for you to brew up a pitcher and enjoy guilt-free sweet tea. No need to measure sugar or add any sweetener, it’s already in the bag. It’s everything Southern sweet tea should be with zero calories.
Southern Sweet Tea with Zero Calories
Brewed in Southern tradition, you don’t have to sacrifice your favorite foods anymore to enjoy our sweet tea. We removed the calories, but not the traditional sweet tea taste you know and love. Life is a little sweeter when you eat your calories instead of drink them.


College Cooking 101: Finding Confidence in Your College Kitchen
If you’re navigating how to cook, grocery shop, and meal prep on a budget while juggling school and extracurricular demands, then this program is for you!
Watch Barnard alumna and culinary nutritionist Carly Wertheim (’14) in this interactive cooking workshop. You'll learn how to prepare 2 budget- and time-friendly recipes (Sheet Pan Vegetable Rainbow with Chicken or Chickpeas & Overnight Oats), which you can find below. You'll also learn many amazing tips and strategies for both grocery shopping and cooking!
We hope you draw inspiration and knowledge from this workshop that will leave you feeling more confident in your own kitchen!
Carly Wertheim, MS is a nutritionist and health- supportive chef. She is the founder of Carly’s Wellness Kitchen, which offers nutrition counseling, hands-on culinary training, and food- as-medicine workshops. Carly received a Masters of Science in Nutrition from Columbia University and completed her culinary training at the Natural Gourmet Institute in New York City. Her food philosophy is guided by vibrant colors, inspired by nature’s bounty, and most importantly, driven by what your body needs to feel its best and find balance. Learn more at carlyswellnesskitchen.com.


extra-virgin olive oil
1 1/2 lb. boneless chuck roast, trimmed
Freshly ground black pepper
5 cloves garlic, minced
1 large onion, cut into 1″ cubes
1/4 c. balsamic vinegar
3 tbsp. brown sugar
3 carrots, peeled and chopped into 1″ pieces
3 Yukon gold potatoes, peeled and cut into 1″ chunks
5 sprigs of fresh thyme
1 bay leaf
1 c. dry red wine
2 tbsp. chopped fresh parsley
- 1. In a large sauté pan over high heat, warm 1 tablespoon oil. Dry meat with paper towels and season generously with salt and pepper all over. Sear on all sides until a deep golden crust forms, 2 to 3 minutes per side. Transfer meat to the slow cooker bowl.
- 2. Return pan to medium heat and add 1 teaspoon oil. Sauté garlic and onions for 2 minutes. Deglaze with balsamic vinegar. Simmer on low until slightly reduced, about 5 minutes. Scrape bottom with a wooden spoon to remove all bits of meat. Add brown sugar and stir until dissolved. Pour mixture over meat in slow cooker.
- 3. Add carrots, potatoes, thyme, bay leaf, chicken stock and red wine. Cook on low for 6 to 8 hours.
- 4. Remove bay leaf and thyme branches. Garnish with parsley and serve immediately.


World's First Apple Cider Vinegar Gummy.
Taste the Apple. Not the Vinegar.
60 gummies in one bottle. 2 Gummies = 1 ACV Shot
If you haven't tried it before and unsure of whether you like the flavour, you can trial our 2 gummies tester pack first!
Goli Nutrition presents the world’s first Apple Cider Vinegar Gummies made with real apples. This 60 piece dietary supplement is gelatin free, gluten free, vegan, non-GMO, organic, Kosher, unfiltered, and manufactured in an FDA registered GMP and allergen-free facility.
Packed with superfoods and vitamins B9 and B12, Goli ACV Gummies provide the same benefits of traditional liquid Apple Cider Vinegar, but in a great-tasting, easy-to-take gummy! With these gummies, you’ll taste the apple, not the vinegar. For optimal results, it is recommended to take 2-4 gummies daily. But, if you just can’t get enough of how great they taste you can have up to 12 gummies a day! And, Goli has heart. For each bottle of Goli ACV Gummies sold, Goli ensures that a child gets a 6-month supply of important vitamins.
Apple Cider Vinegar offers many benefits:
- Supports Gut Health for HEALTHY DIGESTION: Pectin is recognized as an important prebiotic and a fiber and, helps support healthy flourishing of the gut flora; ultimately providing a beneficial environment in the gut.
- Supports SKIN HEALTH: Vitamin B12 deficiency is prevalent among many countries including the US: a deficiency in B12 has been shown to lead to changes in skin appearance.
- Supports Healthy WEIGHT MANAGEMENT: Scientific studies have shown that those who consume Apple Cider Vinegar had better weight management compared to those who did not. Combining Apple Cider Vinegar with a well-balanced diet helps support healthy weight management.
- Supports a Healthy IMMUNE SYSTEM: Prebiotics are essential for good gut health: the gut provides important support for your immune system by enhancing the good gut bacteria. Pectin helps support healthy gut bacteria growth and helps support a healthy immune system.
- Helps Reduce APPETITE: Apple Cider Vinegar contains natural acids and enzymes that help to reduce appetite and increase the feeling of fullness.
- Supports HEART HEALTH: Apple Cider Vinegar supports a healthy cardiovascular system: it helps maintain good cholesterol levels already in a healthy range. The added vitamins, B9 and B12, help keep blood cells healthy and support cardiovascular health.
- Helps Improve ENERGY: Amino acids in Apple Cider Vinegar, as well as potassium and enzymes, may help relieve fatigue, especially when exercising. In addition, Apple Cider Vinegar helps support a healthy gut, which in turn contributes to the regulation of the body’s energy. Vitamin B12 is used in many essential processes in the body, including energy production. The added Vitamin B12 helps improve energy production and reduces the feeling of fatigue in those who are deficient.
- PTPA Winner (Parent Tested, Parent Approved)- Consumers have ranked Parent Tested Parent Approved as their most credible resource when making purchasing decisions for their families. This certification indicates that the product has been tested by a community of parents that highlight family-friendly items.
- GMO-Free (Analysis)- A GMO-free certificate is delivered after control and confirms the absence of Genetically Modified Organisms in the manufacture of products.
- Kosher Certification- This certification ensures the product is kosher - fit for consumption by those who practice a religious dietary protocol rooted in Jewish biblical tradition.
- PETA (Cruelty-Free and Vegan)- PETA’s Cruelty-Free certification verifies that the company does not conduct or commission any animal tests on ingredients, formulations, or finished products and that they pledge not to do so in the future.
- Vegan.org (Certified Vegan)- Products certified by Vegan.org do not contain animal products or byproducts and have not been tested on animals.
- Allergen-Free (Analysis)- An allergen-free certification indicates the product contains no wheat/gluten, dairy, peanuts, tree nuts, egg, soy, fish or shellfish.
- FDA Registered Facility- An FDA-Registered Facility must provide evidence to the U.S. Food & Drug Administration that they have identified any potential hazards with the products being produced in that facility, are implementing preventative controls to address those hazards, and are monitoring the performance of the controls to ensure that they are effective.
- BRC Food Certified- BRC Certification is an international Food Safety Management Systems standard, and is one of the GFSI (Global Food Safety Initiative) recognized certification schemes. It contains requirements for food processors to follow to build an effective food safety management system.
The apple cider gummies are:
- Organic Ingredients
EACH GUMMY CONTAINS:
- Calories 15
- Total Carbohydrate 3.5g
- Total Sugars 1g
- Apple Cider Vinegar 500mg
- Organic Beetroot 40 mcg
- Organic Pomegranate 40 mcg
- Vitamin B9 (50% Daily Value) 200 mcg DFE
- Vitamin B12 (50% Daily Value) 1.2 mcg
- Recommended 1-2 gummies, 3 times daily
OUR GUMMIES DO NOT CONTAIN:
Yeast, wheat, milk, eggs, gluten, soy, gelatin, peanuts, shellfish, dairy, artificial sweeteners, colors from artificial sources, artificial flavors, agave, artificial preservatives or salicylates.
OUR FULL LIST OF INGREDIENTS:
Apple Cider Vinegar, Organic Beetroot, Organic Pomegranate, Vitamin B9, Vitamin B12, Organic Tapioca Syrup, Water, Organic Cane Sugar, Pectin, Sodium Citrate, Citric Acid, Malic Acid, Natural Apple Flavors, Organic Carrot, Organic Apple, Organic Blackcurrant (for color and flavor)†.
How It's Made
Goli Nutrition has partnered with the highest quality manufacturers and suppliers to maintain the most premium ingredients in their gummies. Keeping them all natural, vegan and gluten free was a must with their creation team!
To mask the vinegar taste, their partners have carefully tested many natural flavors that resulted in finding the perfect combination. Goli Nutrition's sweet apple taste was achieved by combining just the right amount of organic apple, organic carrot, and organic blackcurrant.
Goli Nutrition's ingredients are sourced, and their gummies are made in the USA. The production is done at a state-of-the-art facility that is certified organic, allergen free and Kosher. In order to produce a premium and organic product, their gummies are made with the purest non-GMO ingredients. They have no preservatives, chemicals, or artificial ingredients.


Children have the option of bringing in a packed lunch or enjoying a school dinner. School meals are cooked in our own kitchen and there is a choice each day of main course, vegetables, salad, bread and dessert. Children are not forced to eat their food but they are encouraged to try small quantities of new food to extend their diet. Dinner money of £2.10 is payable on a daily basis or parents may choose to pay for the whole week on Monday. Payments are to be made via Parentmail. As part of the Governments Universal free School Meals all children in Reception, Year 1 and 2 are entitled to a free daily meal from school.
Children requiring special diets for health reasons can usually be catered for but the Kitchen Manager must be informed and it is best that a meeting is set up to discuss these needs.
For those children who prefer it may bring a packed lunch in this should be in a clearly named box and any drinks should be in a leak-proof container. Glass bottles or fizzy drinks must not be brought to school.
Any left-overs will be sent home in the lunch box in order that you can keep a check on what has been eaten.
We are a Nut Free School and ask that items containing nuts are not included in lunch boxes as there are children who have severe allergies to these products. This included some cereal bars and Nutella. We encourage healthy eating habits at all times and encourage parents to provide a balanced packed lunch for their children with no complete chocolate bars.
The children are well cared for at lunch times by a team of Midday Supervisors.
Free School Meals
To qualify for free school meals your child must be at school full time and you must be receiving one of the following benefits:
If you believe you meet the free school meals eligibility criteria, please call 0300 300 8306.
When you call to apply for free school meals, please have the following information ready:
You will usually be told on the phone if your child can have free school meals and they will inform the school. The meal will be a hot school lunch which is cooked in the school kitchen.
Fruit Snacks & Daily Milk
Morning Fruit Snack
In Early Years and Key Stage 1 children receive FREE FRUIT for their daily snack.
In Key Stage 2 children may bring a fruit/vegetable snack from home to eat during morning break or choose to purchase a healthy snack for break for 12p per day. This can be paid for through Parentmail.
Our School Milk Scheme
Did you know our school provides a school milk scheme? By registering your child for our school milk scheme they will receive a 189ml (third of a pint) carton of semi-skimmed milk every day. This is delivered fresh and chilled to their classroom every day.
How much does it cost?
Thanks to government subsidies, school milk is free for all under-fives and is subsided at around £18 a term for children aged five or older.
Why should I register my child?
School milk provides your child with essential nutrients. It is also rehydrating and energy boosting, helping to bridge the long gap between breakfast and lunch so children stay focused.
Find out the top ten reasons to drink school milk at www.coolmilk.com/whyschoolmilk
How do I register my child?
If your child is under five
If your child is over five
How do I find out more?
Visit www.coolmilk.com or contact Cool Milk directly on 0800 142 2972.


The Mt. Vernon Chili's Grill & Bar offers a Tex-Mex menu serving appetizers, soups, salads, sandwiches, and more. Start with an appetizer of loaded boneless wings, chips and queso, or cheddar bites to share. Choose from a wide list of entrees including baby back ribs, caribbean salad, bacon ranch quesidillas, cajun pasta, and more. Finish off with a molton chocolate cake or skillet chocolate chip cookie!
Mt. Vernon, IL 62864
P (618) 244-4687
Hours of Operations
Sunday- Thursday 11:00 a.m.- 10:00 p.m., Friday- Saturday 11:00 a.m.- 11:00 p.m.


The Aiuchi Nationals will be held in Cardiff at the 'Sports Wales National Centre' on the 18th & 19th of November 2017.
http://sport.wales/about-us/sport-wales ... ut-us.aspx
We have access to the centre from 10:30-5pm on both days.
The full training schedule will be provided prior to the event.
This year's evening do will be held as a private function at the Sophia Garden's Cricket Club.
http://www.glamorgancricket.com/cricket ... walec.html
It is right next door to our training venue. A buffet meal will be provided.
Cost (clubs may subsidise or charge as necessary):
One Day £20
One Day + Dinner £30
Two Day £30
Two Day + Dinner £35
I will need to know food options before 4th November.
Here are the options:
1)Malaysian style chicken curry with Asian greens and egg noodles
2)Classic Lamb hot pot - with braised lamb shoulder and topped with sautéed potatoes
3)Butternut squash and spinach risotto finished with fresh chives and parmesan cheese
4)Spiced fillet of seabass with natural yogurt and coriander
& a choice of dessert:
1) Sticky toffee pudding with toffee sauce and whipped cream
2) Apple & blackberry crumble with crème anglaise
If members of your club have special dietary needs, so whether vegan, peanut-allergic they can be catered for. Please let me know.
The buffet will start from 7pm. The venue closes at 1am.


Triple Strength Omega-3 Fish Oil features 2,100 mg of exceptionally pure EPA and DHA per serving, concentrated from cold water fish sustainably sourced off the coast of Alaska. The fish oil is processed within minutes on FDA inspected vessels, and is IFOS 5-star certified and ConsumerLab approved to meet objective purity, potency, and freshness standards.
This product is manufactured in the USA to industry-defining quality standards and is verified by independent, third-party labs to meet all label claims.
Omega-3 fatty acids, also known as polyunsaturated fatty acids, are essential to many of the body's functions, but cannot be synthesized by the body. Instead, to get the required amounts, they must be taken in from food or supplementation.
They can be found in fish, such as pollock, salmon, cod, tuna, and halibut; other seafood, including algae and krill; and some plant and nut oils.
Omega-3 fatty acids play an important role in supporting cardiovascular and joint health, are important for brain function, and are crucial for normal growth and development.
Most fish oil supplements are either available in ethyl ester form or triglyceride form. Structurally, the major difference between the two forms is that in ethyl ester form, the fatty acids (EPA & DHA) are esterified to an ethanol backbone, while in triglyceride (TG) form, the fatty acids are esterified to a glycerol alcohol backbone.
As a dietary supplement, adults take two (2) soft gels daily with food, or as directed by a healthcare professional.
Any items offered by Nutrition World are not intended to diagnose, treat, cure, or prevent any disease. Seek additional advice from a qualified health care provider.


Rice harvester chains are an integral part of rice harvesting machinery, specifically designed to ensure efficient and reliable harvesting of rice crops. These chains are crucial for the effective operation of combine harvesters and other rice harvesting equipment. Here are key features and considerations related to rice harvester chains:
High Tensile Strength: Rice harvester chains need to withstand the substantial forces generated during rice crop harvesting. They are constructed from high-strength materials, often alloy steel, to handle these loads without breaking or stretching.
Abrasion Resistance: In rice harvesting, chains come into contact with rice stalks, leaves, and other crop debris. Their construction is designed to resist abrasion, ensuring a longer service life.
Corrosion Resistance: As rice is often grown in flooded fields, the chains must be corrosion-resistant to withstand exposure to water and humidity without rusting.
Precision Operation: Precision is essential in rice harvesting. Chains are manufactured to tight tolerances to ensure accurate movement of components like gathering chains and sprockets, which is vital for efficient harvesting.
Maintenance: While designed for durability, rice harvester chains require regular maintenance, including lubrication and cleaning, to prevent damage and maintain reliable performance.
Customization: Chains can be customized to fit the specific machinery they will be used in, allowing for variations in chain length and attachment design.
Efficiency: Chains used in rice harvesters are designed for efficiency, helping maximize the yield and productivity of the operation by effectively gathering and transporting harvested rice crops.
Reduced Chain Stretch: The reduced wear and friction associated with rice harvester chains result in less chain stretch over time. This means that the chain maintains its initial length and performance for a longer duration.
Compatibility: Chains are designed to be compatible with specific combine harvester models and configurations, ensuring proper fit and operation.
Resilience to Mud and Moisture: Rice fields can be muddy and waterlogged during harvesting. Chains should be built to withstand these conditions without degrading performance.
Rice harvester chains play a crucial role in modern agriculture, allowing for efficient and thorough rice crop harvesting. Their strength, precision, and resistance to wear, corrosion, and the demanding conditions of rice fields are vital for maintaining the productivity of rice harvesting operations and ensuring the longevity of harvesting equipment.


August Soybean Update
In some areas, haying your drought stressed soybean crop may be considered. Harvesting immature soybeans for forage offers a way to salvage some value from the crop. Many problems exist, however, when soybeans are harvested as forage.
Soybean hay is extremely difficult to make. The stems dry slowly and several days are needed for the forage to reach the proper dry matter content. The leaves dry quickly and shatter during hay making and the hay is extremely dusty. Tonnage estimates are difficult, because of variety and height variables. If you are able to retain most of the leaves the feeding value would be comparable to alfalfa.
Soybeans also are difficult to ensile. The high concentration of fat (about 10%) inhibits bacteria in the silage and fermentation is slow and often incomplete. The silage may have a high pH and may allow the growth of molds and other deleterious microorganisms. The best approach to using soybeans as a forage is to mix them with corn plants during silo filling. The corn provides soluble carbohydrates for the bacteria and dilutes the fat in the soybeans. A mixture of about 1 part corn and 1 part soybean works well. A higher ratio of corn to soybeans will not be detrimental but avoid using more than 1 part soybean to 1 part corn. In large diameter upright silos, adequate mixing usually occurs when one load of corn is unloaded followed by one load of soybeans. In smaller diameter upright silos one-half load of soybeans followed by one-half of a full load of corn will usually result in adequate mixing. For silo bags, mixing is difficult. The ratio of corn to soybeans should be increased and the amount of soybeans put in the silo at one time should be small. The best solution would be to chop about one-fourth to one-half load of soybeans and fill the rest of the wagon with corn.
The amount of soybean silage or hay that can be fed is limited because of the fat content. If the forage contained about 10% fat, the total amount of soybean forage that should be fed to cows is 10 lbs. of dry matter. Higher amounts will reduce fiber digestion and may cause decreased feed intake. Other sources of vegetable fat (for example, roasted soybeans) should not be included in the concentrate mix. About 20 lbs. of dry matter from a mix of 50% corn and 50% soybeans could be fed.
Because harvesting procedures and maturity will have a substantial impact on the nutritional value of soybean forage, a feed test is extremely important. Beyond the standard nutrients (protein, fiber, minerals), the forage should also be analyzed for total fat. The amount of fat from soybeans fed should not exceed 1 lb.
**Courtesy University of Wisconsin.
Dr. John MacNamara, Wilbur-Ellis Agronomist


What we absorb or digest properly has more importance than what we eat. And key to this is health of the digestive, or Gastro Intestinal (GI) tract. Below are a few ideas and practices to avoid the worst that can happen: lack of absorption of nutrients and food (Malabsorption).
To optimize absorption and get the most from your food, make sure you’re calm and in a good mood before eating – stress will shut down and stop the digestive process, so make sure you wind down. If you are hurried or stressed, consider having something sweet, like a banana: the sugar may well calm you down and make your body ready for food. Also smell and appreciate the smell of your food – as you do you’ll be unconsciously liberating digestive fluids ready to go to action on that food. Have a digestif, such as lemon juice in water, or bitters – these will help the stomach become acidic enough to digest food properly. And remember to chew! Not only does this break down food mechanically, chewing also stimulates the release of digestive juices. So it helps to chew whilst having a smoothie or juice!
In the end, the Gastro Intestinal tract is an orchestra of different parts that all act in a wondrous symphony to absorb nutrients. And it can be assisted with tastes that are out of this world – such as inspired dishes using health promoting super spices. Meanwhile dietary sources of fiber (from whole grains, legumes, beans, vegetables and fruit) are also key to GI health.
Spices that aid digestion
- Umbelliferae family seeds (Anise, Caraway, Dill, Fennel): help expel gas (carminative) and relax intestinal spasms (antispasmodic)
- Cardamom: carminative, digestant, stimulant, treats indigestion and flatulence
- Cayenne pepper and paprika: contains capsaicin which acts as digestive and anti-ulcer aid, treats indigestion, stimulates salivary flow and increase secretion of digestive fluids in stomach
- Cinnamon: sedative for smooth muscle (eg that lines GI tract and enacts peristalisis), carminative, digestant, diuretic, antibiotic, anti-ulcerative, stimulates weak digestion
- Cloves: contains Eugenol (and other components) which prevent digestive tract cancers, help liver function (detoxification environmental toxins), and are anti-bacterial
- Coriander seed: carminative and digestive aid; stimulates conversion of cholesterol to fat digesting bile acids in liver
- Cumin: stimulates secretion of pancreatic enzymes; digestive aid and effective for flatulence; anti-bacterial; anti-fungal; enhances liver’s detoxification enzymes
- Dill seed: contains Monoterpenes (including carvone, limonene, anethofuran) that activate and assist liver in eliminating toxins. Flavonoids assist carminative and sedative properties
- Ginger: carminative, alleviates symptoms of gastrointestinal distress, promotes elimination of intestinal gas, promotes intestinal spasmolytic (substance that relaxes and soothes the intestinal tract)
- Nutmeg: Carminative; Anti-diarrheal actions including improving intestinal tone and inhibiting intestinal contractions stimulated by irritating agents; food preservative, disinfectant and antiseptic of animal and plant pathogens and food poisoning and spoilage bacteria
- Pepper (Black): Carminative and stimulates taste buds to prompt secretion of stomach acids; Anti-bacterial and Anti-oxidant; contains Peperine which increases absorption of nutrients such as selenium, B vitamins and beta-carotene, supports and enhances the liver’s detoxification processes
The process of digestion
- Digestion begins in the mind with the Cephalic phase, whereby sensory awareness prepares the body for digestion by promoting release of digestive enzymes throughout the body.
- The second phase is chewing in the mouth, a mechanical process which breaks down the food and mixes it with enzymes in the mouth. Swallowing takes the food to the third stage of digestion – in the stomach, where food is mixed with Gastric Acid, a chemical process of breaking down the food into smaller parts ready for absorption.
- The third phase happens as bile from the liver and digestive enzymes from the Pancreas are added and further break down the food.
- The fourth phase occurs as food passes through the Small Intestine where nutrients, now small enough, are absorbed.
- The fifth occurs as food passes through the Large Intestine, where food is processed for elimination.
- The next stage occurs as all the blood from the digestive tract is fed first to the Liver for filtering. The multiple and critical roles and functions of the Liver then begin to unfold, and can be supported, as can the health of the rest of the GI tract.
Function of the Large Intestine (LI)
LI functions absorb water, salts and a few nutrients (nearly all absorption of nutrients occurs in the Small Intestine). It is home to countless bacterial microbes which are either beneficial or harmful – overgrowth of harmful bacteria leads to dysbiosis. The bacteria break down complex particles through fermentation as well as breaking down fiber to produce butyrate and other fatty acids that provide energy fuel for cells lining the LI tract.
If the bacteria in the colon is out of balance, energy requirements for the cells that line the LI will be insufficient for the cells to stay healthy. The most important food sources of bacteria are lactobacillus acidophilis and bifidobacterium bifidum found in yoghurt, cheese, miso and tempeh (probiotic foods) and probiotic supplements. Furthermore, the cells of the colon require fiber and water to stay healthy, both for energy (from breaking down fiber to produce butyrate and other fatty acids) as well to increase motility of food in the colon. Increased movement and decreased transit time both prevents build-up of harmful bacteria during fermentation and also prevents absorption of toxins (such as those secreted in bile from the liver). If food stagnates, fermentation will increase the presence of harmful bacteria that damage colon cells and also cause cancer.
Nutritional support for digestion and digestive health
- Bitters: made from plant and root extracts (such as gentian root) and useful for increasing production of gastric fluids in stomach
- Fermented foods: contain bacteria that is beneficial to the health of the Large Intestine. Examples include yoghurt, soy miso, and fermented vegetables such as tempeh and sauerkraut
- Digestant teas: Mint, Ginger, Umbelliferae family seeds, Cardamom, Cinnamon, Licorice
- Garlic: has anti-biotic and anti-inflammatory properties
- Chlorophyll: Green pigment in plants that is either fat-soluble or water soluble. Anti-cancer and anti-oxidant effects. Natural form in plants is fat-soluble and can stimulate red blood cell production (water soluble form often present in shops cannot). Water soluble form is not readily absorbed. Both water soluble and natural chlorophyll have soothing effect on GI tract due largely to astringent qualities: abilities to attract water and also stimulate wound healing. Dietary sources include green leafy vegetables, broccoli, wheat grass juice and algae such as Spirulina and Chlorella
- Aloe vera: intestinal purgative that helps stimulate colon activity (without cramping). Useful remedy or preventative for constipation. High anti-oxidant capacity that help protect cell membranes from cancerous free-radical damage
- Milk thistle: helps protect liver from toxic damage. Milk thistle is traditionally used for liver disorders. This herb contains Silymarin, which is an antioxidant, to help prevent free radical damage in the liver due to toxins. Silymarin also increases the glutathione content of the liver. The most interesting effect of milk thistle in the liver is its ability to stimulate protein synthesis. This results in an increase in the production of new liver cells to replace the damaged old ones.
- Dandelion: increase bile flow, thus helping liver to detoxify, as well assisting fat digestion. Dandelion root has an extremely high nutrient content, increasing bile flow, improving liver congestion, bile duct inflammation and gallstones.
Mechanical Digestion: function = to increase surface area of food for digestive enzymes and chemicals to work on
- Chewing in mouth
- Peristalisis of smooth muscle from esophagus to colon that moves food along the digestive tract
- Churning action of stomach muscles that break down food into chyme with the consistency of cream
Chemical Digestion: function = to break the bonds between large food molecules to make them small enough for absorption
- Chemical mixing: Hydrochloric Acid (HCl) produced by stomach breaks down food and activates digestive enzymes as well as killing bacteria
- Bile: secreted by liver either directly into duodenum or from the gallbladder emulsifies fats, cholesterol and fat soluble vitamins, breaking them into tiny globules with a larger surface area for fat splitting enzymes to act on during digestion
- Enzymes: secreted by Pancreas and brush border enzymes released by microvilli of small intestine complete the digestion of proteins, carbohydrates and fat
- Bacteria: living in large intestine ferment and break down food (fiber) and create vitamins in the process; they also produce fatty acids from fiber that provide fuel for intestinal cells of the colon as they absorb water and vitamins in stool
Malabsorption: Results from problems in breaking down food into absorbable molecules and caused by:
- Stress or activation of sympathetic nervous system that disrupts chemical and mechanical digestion
- Lack of chemical production of either HCl, enzymes or bile in chemical digestion
- Lack of sufficient chewing
Incompletely digested foods may cross intestinal lining leading to immune response, in turn causing inflammation and disrupted absorptive function of villi of intestine
Four R’s of digestive health
Removing or restricting – pathogens, allergens and toxins from food intake
- Allergens (eg gluten)
- Medication and toxins
- Bacteria, pathogens, parasites, fungi
- Oxidative stress
- Supplements – excessive use, or those that are not bioavailable
- Processed food products
- Foods prepared outside home: what is in it? How much is known about ingredients or cooking methods / cleanliness?
Replace or replenishing – digestive enzymes in the pancreas and other digestive factors, such as stomach wall secretions (Gastrin, HCl) and bile secretions
Reinoculate or reintroduce – friendly bacteria, using prebiotics and probiotics
- Probiotics: e.g. lactobacilli and bifidobacteria (health promoting bacteria present in fermented foods)
- Prebiotics: Inulin (fiber in Jerusalem artichokes that provide energy fuel for Lower Intestinal cells)
Repair – involving direct nutritional support to intestinal cells via nutrients critical for intestinal wall structure and function
- Clean, low irritant diet
- Adequate protein
- Anti-oxidants: Vitamins E, C, A, Glutathione
- Vitamin support: B vitamins, Vit K
- L-glutamine: amino acid that is useful in intestinal repair due its function in providing fuel for rapidly dividing cells (such as those of the mucosal lining of the intestines) and also being a precursor for the anti-oxidant and liver detoxifying Glutathione. In addition, it is the preferred respiratory fuel for GI mucosal cells and immune cells. It also has anti-inflammatory properties and helpful with colitis and Irritable Bowel Syndrome possibly due to lowering levels of interleukins, inflammatory messaging molecules, in the intestines. Present in most foods, but highest in high protein foods especially eggs and whey protein.
- Licorice root: anti-inflammatory, anti-arthritic, anti-toxic (ie supporting and protecting the liver), anti-biotic, anti-cancer and laxative. Also softens and soothes intestinal tissues and mucus membranes. Helps with stomach and intestinal problems such as indigestion, nausea, constipation. Licorice also helps protect liver from toxic damage, and helps protect intestinal walls through anti-inflammatory and anti-bacterial action
- Boswellia: herb that has anti-inflammatory properties as well as being used to treat GI problems.
Marieb, E.N. (2009). The essentials of human anatomy and physiology. San Francisco, C.A.: Pearson Education
Murray, M. (2001). Total body tune-up. New York, N.Y.: Bantam Press
Murray, M. (2005). Encyclopedia of Healing Food. New York, N.Y.: Atria Books
Murray, M. (1998). The complete book of juicing. Roseville, CA: Prima publishing
Haas, E. (2006). Staying Healthy with Nutrition. Berkeley, Ca. Celestial Healing Arts.
Bland, J., Costarella, L., Levin, B., Liska, D., Lukaczer, D., Schlitz, B., Schmidt, M., Lerman, R., Quinn, S., Jones, D. (2004). Clinical Nutrition: A Functional Approach, Second Edition. Gig Harbor, WA: The Institute for Functional Medicine.


The Omaha Marriott Downtown at the Capitol District Names Brent Hockenberry Executive Director and Vanessa Vasa Director of Events
The soon to open premier full-service Omaha Marriott Downtown at the Capitol District today announced that it has named Brent Hockenberry as executive chef. In his new role, Hockenberry will oversee and manage all food and beverage operations within the 333-room hotel, including catering, banquet and in-room services. The Omaha Marriott Downtown, which will be managed by nationally recognized hotel owner and management company, Marcus® Hotels & Resorts, is scheduled to open in summer 2017.
Hockenberry joins the growing Omaha Marriott Downtown team with more than 12 years of culinary and management experience in top resort properties, business hotels and fine dining restaurants across the world.
“I cook with the mentality that food is healing and that by incorporating sustainably grown and locally produced food, I can create a restorative and powerful experience for the consumer,” Hockenberry said. “I aim to bring this mindset into how we approach food and beverage throughout the Omaha Marriott Downtown.”
Prior to joining Marcus Hotels & Resorts, Hockenberry served as executive sous chef at the Grand Hyatt D.C., where he oversaw offsite catering, banquets, personnel, and food safety standards, among other things. Hockenberry also worked on the opening taskforces for two Caribbean resorts: the Hyatt Ziva in Montego Bay, Jamaica and the Andaz Papagayo in Costa Rica. From 2009 to 2014, Hockenberry served in multiple banquet and restaurant positions at the Hyatt Regency Resort and Spa Clearwater Beach in Florida, where he helped the hotel’s restaurant win two best new restaurant awards, as well as worked as a banquet chef at the Grand Hyatt Seattle.
“We are thrilled to have Brent join our team and help us create an exceptional food and beverage program at the property,” said Steve Hilton, general manager of the Omaha Marriott Downtown. “With his passion for creating experiential cuisine that emphasizes quality and locality, Brent will add a meaningful component to our focus on excellence and high-quality service.
Hockenberry earned an associate’s degree in applied sciences from the Orlando Culinary Academy.
Omaha Marriott Downtown at the Capitol District
The hotel will offer 20,000 square-feet of flexible meeting space with an additional 16,000 square feet of pre-function space, outdoor event space, hospitality suites, roof-top swimming pool with bar/entertainment area, full-service restaurant and bar, Starbucks® café in the lobby, attached parking garage and personalized concierge service.
The new Capitol District is located in the heart of downtown Omaha across the street from the CenturyLink Arena & Convention Center and TD Ameritrade Park, home of the NCAA College World Series and other major NCAA and regional events.
Views of the project site can be seen live at http://www.workzonecam.com/projects/shamrock/capitaldistrict/workzonecam.
For more information on the Capitol District Development, visit http://www.capitoldistrictomaha.com.
About Marcus Hotels & Resorts
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- Party Favors
- Fundraising Programs
- Wholesale & Retail Opportunities
We offer a variety of services to fit your needs, in addition to serving the most irresistible Shaved Ice in Arizona.
Welcome to Firehouse Shaved Ice
Firehouse Shaved Ice is a family-owned and operated business located in Arizona. Our mission is to offer our customers outstanding quality, great service, and of course, the delectable and always deliciously sweet and refreshing shaved ice treat.
Shaved Ice is considered by far one of the very best tasting treats. We use only high quality ingredients: C & H Pure Cane Sugar and the finest syrups and toppings. Shaved Ice is always a cool treat, especially in the Arizona climate!
ALL-NATURAL INGREDIENTS, NO CHOLESTEROL, FRESHLY SHAVED, ZERO TRANS-FAT, GLUTEN FREE, DAIRY FREE, NUT FREE
You will find us throughout Central Arizona, Tucson & the Flagstaff area. Be sure to check our Events Page for all the updated Firehouse Shaved Ice events, locations, and dates.
Extinguishing the Heat . . . one shaved ice crystal at a time
* Click image for more details


Based off the Iconic American cartoon (well kind of), the Scooby Snack Shot is a perfect blend of both tropical fruity and creamy! With a combination of fruity liqueur, coconut rum, and pineapple juice, this florescent green concoction is sure to be a treat!
We took a classic shot recipe and Jell-O-fied it so now you can pre make this delicious shot for parties, tailgates, beach trips and more. Find our original Scooby Snack Shot recipe here.
SCOOBY SNACK JELL-O SHOT RECIPE
What is in a Scooby Snack Shot?
The Scooby Snack Shot contains just 5 ingredients: Malibu Coconut Rum, Crème De Banana, Melon Liqueur, Pineapple Juice, and Whipped Cream.
What does a Scooby Snack taste like?
A Scooby Snack Shot might be one of the best-balanced shots you can prepare, flavor wise it’s sweet from the combination of liqueurs and Malibu rum in fact the pineapple juice may help to make this drink not overly sweet, but it’s the whipped crème addition that makes this shot creamy and smooth.
Sweet, Tropical, Creamy
Occasion: All Occasion
Preparation Time: 15 mins
Glassware: 2-3oz portion cups
Tools: None Needed
Boil 3 cups of HOT water.
Empty both Jell-O packages into a large bowl.
Once at a boil transfer your hot water into your bowl with the Jell-O powder.
Stir until powder is complete dissolved.
Add both your alcohols and pineapple juice.
Fill your shot cups with this mixture.
Lid each shot and place in the refrigerator to chill for 2-3 hr.
When ready to serve remove the lid and top with your whipped cream.
SCOOBY SNACK JELL-O SHOT
- 1 package Watermelon Jell-O
- 1 package Pina Colada Jell-O
- 3 cups Hot Water
- 1 cup Bacardi Rum
- 1/4 cup Crème De Banana
- 3/4 cup Pineapple Juice
- Whipped Cream
- Boil 3 cups of HOT water.
- Empty both Jell-O packages into a large bowl.
- Once at a boil transfer your hot water into your bowl with the Jell-O powder.
- Stir until powder is complete dissolved.
- Add your alcohols and pineapple juice.
- Stir thoroughly.
- Fill your shot cups with this mixture.
- Lid each shot and place in the refrigerator to chill for 2-3 hr.
- When ready to serve remove the lid and top with your whipped cream.


This was the 4th time I ordered from here. It was not that good previously, but this time it was just awesome! The food felt fresh and hot and even the biryani which I usually felt dry every time, was good this time with right amount of gravy! Will definitely order again. Gobi 65 and chilli chicken is worth the try!
Food is authentic Indian food with high quality Indian spices and herbs. If you like your food very spicy, this is the dish for you. Mango lassi was great as well. Goat curry top notch, very spicy. Chicken tikka masala was flavorful, creamy and yum. Will order again!
The food was amazing, but it was extremely spicy. I'd recommend leaving an option for spice level or adding that to the food description. The food is amazing but it's also very very spicy and we like spice.
The food was excellent and plenty. I exactly had enough to eat yesterday, today and was able to share with my co worker. He's actually on his way to get some right now. Definitely a better alternative.
The food was good. I ordered Hyderabadi goat dum biryani, chicken tikka masala and garlic naan. Food was delicious and hot. It was delivered within the time frame.
Reviews from Seamless.com
I have ordered 3 times from here and have always had a 150% positive experience. Food is always on time and amazingly delicious. My family and I have made a tradition of ordering on every Saturday. Would recommend to anyone looking for great Indian food at a fair price!
Biryani delivers an outstanding quality of food. The naan is fantastic, the sauces are original and rich and taste incredible.
The delivery person was very nice. The food came 15 minutes sooner than anticipated which I appreciated! The food was great.
Food was delcious!!! Delivery was a bit delayed. Still the food is worth giving 5 stars...
Great food! Excellent customer service! I recommend anyone to order and eat from here!!


Peanut Sauce Tofu Bowl saucy baked tofu & broccoli served over rice.
Recipe courtesy of my wife, who makes this meal almost every week!
This is technically a "Buddha bowl", where you would put whatever veggies you like, but for me the combo baked baked tofu covered in sauce + roasted broccoli served over rice is where it's at. The sauce is the main event here, it is both sweet and spicy and mixes with the flavors very well. It might not be the healthiest of meals, but man it is a treat!
Makes two large portions (main meal) or 4 smaller (lunch).
- 2 cups cooked rice of your choice
- 16oz pack of extra firm tofu
- a large head of broccoli
- 2 teaspoon olive oil
- 2 tablespoons toasted sesame oil
- 1/4 cup soy sauce
- 1/4 cup maple syrup
- 3 teaspoons chili garlic sauce
- 1/4 cup smooth peanut butter
Press the tofu in a tofu press to remove excess liquid. You might want to press it around an hour before you start the cooking proper.
Preheat the oven to 400F/200c. Toss the broccoli with 1 teaspoon olive oil and a pinch of salt and pepper. Place in the oven and roast for 20 minutes until just tender.
Cut the tofu into bite sized cubes and bake it. I use an air fryer for this step (it is faster and tofu stays more "juicy"), but you can just place it in the oven with broccoli (although use a separate tray) for around 25 minutes. Make sure to check on it when you are taking out the broccoli, you don't want it too dry, just nicely browned and tender. Once done, move it to a bowl.
Whisk together the ingredients for the sauce (sesame oil, soy sauce, maple syrup, chili garlic sauce, peanut butter) in a bowl until smooth. Add 1/2 of the sauce to the tofu bowl and let marinate while you prepare the rest of the ingredients. Keep the other half for drizzle.
Heat one tablespoon of olive oil in a pan over medium heat. Add tofu with sauce until crispy and golden browned, about 3-4 minutes.
To assemble, put rice in a bowl, top with broccoli and then tofu. Drizzle with the remaining sauce.
Want more? #
While I think the recipe works best with plenty of broccoli, not everyone is so broccoli obsessed as me and my wife. Adding coarsely diced onion and carrots in place of some broccoli before roasting could be a good idea. Also, try sprinkling some pan roasted chickpeas for added crunch!


Crispy falafel balls, carrot sticks, celery sticks, grape tomatoes, sliced red and green peppers. Served with hummus and warm pita bread.Tailgate Party Platter
Cover all your bases with an assortment of Champions League traditional wings, deep fried pickles, triple play sliders, a baked Bavarian pretzel, Buffalo chicken cheese dip, and baked pita bread
Great sharing item for 3–5 tailgaters!
Lightly breaded deep fried calamari, finished with battered sliced jalapeños and bell peppers, diced red and green onions, and served with a side of tzatziki sauce.Grilled Cheese Bites
Bite size grilled cheese sandwiches packed with American cheese, panko coated and deep fried to crispy cheesy perfection and served with a side of warm marinara.Wrigley Field Dog
Canadian all beef hot dog with green relish, yellow mustard, diced white onions, diced tomatoes, and pickles on a toasted poppy seed bun. Comes with your choice of side.
Ask your server for options.
One 1ST RND lager beer battered basa filet served with grilled lemon, coleslaw, tartar sauce, and house fries.
Add an extra piece of basa for $5.99
Lightly battered cheese curds fried golden brown, seasoned with 1ST RND signature spice and served with a side of warm marinara.Mac & Cheese Golf Balls
House made breaded and deep fried macaroni and cheese balls, sprinkled with grated parmesan and served with a side of creamy marinara.Drop The Gloves Dry Ribs
Bone in dry ribs seasoned with 1ST RND signature spice, sea salt, and cracked black pepper, and served with a side of honey mustard.
A soft baked Bavarian pretzel brushed with garlic butter and finished with kosher salt. Served with warm 1ST RND Lager beer cheese dip and a side of 1ST RND House mustard.Kettle Chips and Dip
Crispy kettle chips seasoned with 1ST RND signature spice and served with house made french onion dip.Deep-Fried Pickles
Sliced dill pickle strips coated in our 1ST RND Lager beer batter and golden fried. Served with ranch dip.Power Play Nacho Platter
House fried corn tortillas topped with diced tomatoes, black olives, green onions, pickled jalapeños, red and green peppers, and more cheese than you can shake a stick at. Served with sour cream and salsa.
Extra skaters $3.99 each – diced chicken, taco beef, Mexican seasoned beyond meat crumble, extra cheese or guacamole
Chicken tenders and house fries are the highlight of the night! Served with plum sauce.Triple Play Sliders
Three mini signature beef patties topped with cheddar cheese, bacon, lettuce, tomatoes, red onions, and house mayo. Served on mini brioche bun.Buffalo Chicken Cheese Dip
House made baked Buffalo chicken cheese dip topped with green onions and served with baked pita bread.Tater Tot Supreme
Crispy tater tots layered with nacho cheese sauce, diced tomatoes, red and green peppers, green onions, and sour cream.Asian Lettuce Wraps
Seared chicken breast sautéed in a hoisin Thai peanut sauce with purple and green cabbage, carrots, and crispy noodles, topped with crushed peanuts, crispy wontons, cilantro and green onions. Served with Iceberg lettuce cups.
National Poutine League
All poutines come with crispy fries, gravy, and cheese curds.Authentic
Exactly what it sounds like: the best thing to come out of Montreal since Maurice Richard.Buffalo Chicken Poutine
Our authentic poutine topped with grilled chicken tossed in our house made buffalo sauce and drizzled with ranch dressing.Donair Poutine
Our authentic poutine topped with sliced donair meat, diced tomatoes, and house made sweet sauce.Bacon Cheeseburger
Our authentic poutine topped with our signature ground beef, diced tomatoes, bacon, shredded cheddar, and mozzarella cheese and finished with chopped green onions.Perogy
Our authentic poutine topped with cheddar cheese perogies, crumbled mild chorizo, caramelized onions, and finished with sour cream.
National Taco Association
All tacos come with your choice of house fries, curly fries, tater tots, or kettle chips, served with a side of house mayo OR a Madison Square Garden salad OR soup of the day.1st RND Fish Tacos
Two pieces of basa pan seared in a cajun rub, with black bean vinaigrette coleslaw, black bean corn salsa, and guacamole served in grilled flour tortillas. Served with a side of Frank's red hot.Nashville Hot Chicken Tacos
Two tacos served with crunchy breaded chicken tossed in Nashville hot BBQ sauce, served with cilantro lime coleslaw, and pico de gallo in grilled flour tortillas.Bacon Cheeseburger Tacos
Our signature burger turned taco! Two TexMex seasoned ground beef tacos with shredded lettuce, shredded cheddar and mozzarella cheese, tomatoes, red onions, dill pickle, crumbled bacon, and our house mayo served in grilled flour tortillas.Donair Tacos
Two donair meat tacos served with shredded iceberg lettuce, diced tomatoes, red onions, and drizzled with our house made sweet sauce.
Spun and tossed in over 30 different signature sauces and rubs, these wings are a 1ST RND knockout!
All flavours of traditional wings or boneless wings are served with carrots, celery, and ranch dip.
Franks Red Hot
Hot Cajun Salt & Pepper
Buffalo Garlic Parmesan
Can you handle the heat?
WARNING: These wings are so hot you may not be able to handle the heat. Don’t blame us if they make you cry!
1ST RND's Buffalo sauce. Do you really need to ask?
Perfect combination of hot and sweet.
Franks Red Hot
Take the flavour into the red zone.
Frank's Red Hot
Original red hot flavour without the mess.
Hot Cajun Salt & Pepper
Salt, spice, and everything nice.
Fiery Roasted Garlic Habanero Rub
Roasted habanero blended with garlic for the perfect kick to the tastebuds.
It's straight forward, a VERY HOT and barbeque-licious sauce!
Buttery hot sauce. Watch out for the kick at the end!
Mixing our house made Buffalo sauce and truffle oil takes this sauce to the next level of class
Spicy with a dash of citrus.
Salt & Pepper Rub
Sea salt and cracked pepper.
Pickle juice, dill, and Frank's red hot dry rub.
Buffalo Garlic Parmesan
A blend of our house-made Buffalo sauce and our house-made Garlic Parmesan sauce.
Glazed with spicy teriyaki sauce.
The only time mixing bourbon and BBQ has ever ended well.
Truffalo Buffalo Garlic Parmesan
A magical blend of our truffalo Buffalo and garlic parmesan sauces.
Creamy Dill Pickle
Dill-icious house made creamy dill sauce with a pickle twist.
Sweet and sticky with a kick.
Maple Bacon BBQ
Sweet and smoky sauce that is 100% Canadian!
Korean Garlic Soy
A mixture of soy sauce, brown sugar, garlic and pepper.
Just like you'd make over the campfire, if anyone ever made wings that way.
Glazed with sweet teriyaki sauce.
Cajun Salt & Pepper Rub
Cayenne, sea salt, and cracked pepper.
Wings that taste like a taco!
Coca Cola BBQ
America's favourite beverage with a hint of BBQ.
Lemon Pepper Rub
Lemon zest and cracked pepper.
Applewood Smoked Rub
Sweet, savoury, smoky, and bold.
A sweet and sticky classic.
Maple Bacon Rub
Sweet and Smoky Eh!
Creamy, cheesy, and heavy on the garlic.
Your favourite sandwich is made into a wing flavour!
House-made sticky sweet cinnamon sauce.
Our signature beef patty smothered with smokey BBQ sauce served with crumbled blue cheese, apple whisky bacon jam, crispy fried onions, bacon, and lettuce on a pretzel bun. We have smoked this burger out of the park!
Goes great with 1ST RND IPA
The world's first plant-based burger that looks, cooks, and satisfies like beef, without GMOs, soy, or gluten. A beyond meat plant based meatless patty topped with cheddar cheese, lettuce, tomato, red onion, pickles and house mayo and served on a black pepper bun.
Goes great with Michelob Ultra
We've taken the pizza burger to the next level! Our signature beef patty topped with pepperoni, mozzarella, marinara, green peppers, sautéed mushrooms and tomatoes, served on an upside down cheese bun we have turned into a mini-pizza! You need to see it to believe it!
Goes great with Coors Light
Grilled chicken breast topped with Swiss cheese, avocado, roasted garlic mayo, bacon, alfalfa sprouts, lettuce, red onions, and tomatoes on a focaccia bun.
Goes great with 1ST RND Hefeweisen
Our signature beef patty topped with cheddar cheese, candied maple bacon, and served between two glazed donuts.
Goes great with Shocktop
Our signature beef patty topped with cheddar cheese, bacon, cheddar cheese perogies, crispy fried onions, sour cream, and green onions on an onion bun.
Goes great with Coors Banquet
Our signature beef patty piled high with sliced donair meat, mozzarella cheese, sweet sauce, lettuce, tomatoes, and red onions on two toasted mini pitas. Served with a side of donair sweet sauce
Goes great with Sapporo
Our signature beef patty topped with house made sautéed button mushroom gravy, Swiss cheese, crispy fried onions, and mayonnaise on an onion bun.
Goes great with Goose Island IPA
A pretzel bun loaded with our signature beef patty, cheddar cheese, bacon, lettuce, tomatoes, red onions, and house mayo.
Goes great with 1ST RND Lager
Not your average Cheeseburger! Two signature beef patties loaded with American, Swiss, cheddar and mozzarella cheese, pickles, green relish, mayonnaise, and mustard on a brioche bun.
Goes great with Kronenbourg 1664 Blanc
A breaded chicken breast smothered in our house made buffalo sauce, loaded with lettuce and tomatoes on a brioche bun. Served with a side of blue cheese dressing.
Goes great with 1ST RND Hefeweizen
Our signature beef patty topped with a sunny side up egg, cheddar cheese, bacon, lettuce, tomatoes, and house mayo on a brioche bun.
Goes great with 1ST RND Caesar
Two of our signature beef patties, double cheddar, double bacon, caramelized onions, a fried egg, and house mayo served between two grilled cheese sandwiches... there’s a reason it’s called The Great One!
Goes great with Molson Canadian
Falafel balls, tzatziki, hummus, alfalfa sprouts, pickled red onion, diced tomatoes, and diced cucumber wrapped in a grilled pita.
Goes great with Bud Light
Everyone’s favourite sandwich with a twist: Our signature beef patty, smooth peanut butter, raspberry jam, bacon, jalapeño jack cheese, and lettuce on a brioche bun.
Goes great with Belgian Moon
Our signature beef patty, inferno mayo, jalapeño jack cheese, banana peppers, spicy onion tanglers, lettuce, and tomatoes on a black pepper bun. Finished with a cheese stuffed jalapeño.
Goes great with Alexander Keiths IPA
A grilled chicken breast smothered in smoky bbq sauce, topped with cheddar cheese, bacon, house mayo, lettuce, tomatoes, and caramelized onions on a brioche bun.
Goes great with Budweiser
Our signature beef patty topped with a house made deep fried macaroni and cheese patty, spicy ketchup, bacon, American cheese, lettuce, and tomatoes on a cheese bun.
Goes great with Heineken
Fries and Sides
Sweet Potato Fries
Soups & Salads
Ty Cobb Salad
Grilled cajun chicken breast served with romaine and spring mix blend, tossed in a poblano ranch dressing and topped with sliced egg, crumbled bacon, red onions, grape tomatoes, blue cheese, sliced avocado, and crispy tortillas.Baja Taco Salad
Mexican seasoned ground beef, black beans, yellow corn, grape tomatoes, fresh avocado, diced red onions, topped with shredded cheddar and mozzarella and served on top of romaine lettuce. Tossed in our house-made chipotle vinaigrette and finished with tri-colored tortilla crisps and served with sour cream and salsa on the side.Soup & Salad Combo
A bowl of our soup of the day and your choice of a Madison Square Garden salad or Caesar salad. Served with garlic toast.Madison Square Garden Salad
Mixed greens tossed with carrots, cucumbers, red onions, and grape tomatoes. Served with your choice of ranch, blue cheese, Italian, thousand island, or balsamic vinaigrette.
Served with your choice of ranch, blue cheese, Italian, thousand island, or balsamic vinaigrette. Add a grilled or Cajun chicken breast 5.99
Fresh romaine tossed with our house made Caesar dressing, crumbled bacon, croutons, and parmesan.
Add a grilled or Cajun chicken breast 5.99
Soup of the Day
Ask your server what our chef has come up with for today
For children under 10 years old
Two chicken tenders served with plum sauce.Double Play Sliders and Fries
Two fully loaded sliders with bacon, cheddar cheese, lettuce, tomatoes, red onions, and house mayo.
Grilled American cheese on white bread.Fish & Chips
Two battered and fried Pacific cod filets served with tartar sauce and our house fries.
Four layers of decadent chocolate cake separated by rich chocolate fudge icing. Finished with a dark chocolate glaze and served with vanilla ice cream.
A chocolate fudge brownie stacked on mint chocolate ice cream and served between two glazed donuts. Topped with mini marshmallows and sprinkles and finished with caramel, raspberry sauce and maraschino cherries.


to 24 $
Trace your route to The Turned Turtle Restaurant
The Turned Turtle Restaurant and Bar at Little Corn Beach and Bungalowoffers fine food and good timely service by friendly people. All on a remote tropical island beach in the middle of the Caribbean Sea!
Serving Breakfast (Almost 20 items to choose from, served 7:30 to 10), Snacks (10 items, served from 11 to 4pm), Lunch (Over 15 choices, served 12 to 3pm) and Dinner (nightly specials and over 10 other choices, served 5:30 to 8:30pm) the Turned Turtle has a bit of everything for just about any appetite and preference.
With a Kid’s menu (Lunch and Dinner), lots of vegetarian choices throughout the day (and vegan options), Dairy Free and Gluten Intolerant menus (breakfast and lunch) and over 75 menu choices through the day, we have something for everyone.
Try our $2.99 King Kong pancake with bacon, our delicious Islands Benedict, Skillet Breakfast or Breakfast Burrito’s to enjoy a “just like home” breakfast. At lunch, folks love our Lobster, Shrimp and Fish taco’s or you might try our “famous porker” sliders or one of juicy hamburger sliders served up 4 different ways. Lunch starts at only $4.50. Try our beer battered onion rings too.
Don’t forget to enjoy what some have said are the “best Pina Colada ever” or one of our delicious frozen (not blended and diluted) Mango Margaritas. Our Canadian visitors can not believe that they can have a delicious Canadian Bloody Caesar (made with Klamato Juice)
Our dinners include a starter, soup/salad, vegetables, main course and dessert all for incredibly reasonable prices starting at only $9. Our Dry Rubbed Baby Back Ribs, Surf and Turf special, Parmesan Crusted Fresh Fish, thick cut Filet Mignon, Grilled Fresh Shrimp and Steamed Lobster are all very popular with our diners.
We hope you will come check us out early during your stay on LCI. If you do, we think you may come back a second time.
LOCATION: Cocal Beach.
SCHEDULE: 7.30 a.m – 8.30 p.m.
CONTACTS: (505)8333-0956 / (505)8923-2517.
VISITI OUR WEBSITE: www.littlecornbb.com
COMENTS ON TRIPADVISOR.COM!


Several years ago I saw a sign that said “I have a kitchen because it came with the house” in a client’s home. It’s a relief to know there’s at least one other person besides me who doesn’t like to cook. After all, with the huge number of cooking shows on TV, cooking magazines staring at me in the grocery store, and specialty spice shops and olive oil stores popping up all over, I can’t help but think that everyone except me loves to cook (and is good at it as well). I do love to eat, however, so I’ve done all I can to make meal planning as painless as possible. Whether you’re the cook in your home or are lucky enough to be the beneficiary of someone else’s cooking, enjoy these tips to make mealtimes less stressful.
Plan meals for the week. I used to spend stress-filled hours (ok, minutes, but it seemed like hours) staring at the refrigerator and freezer each evening trying to figure out what to make for dinner. I finally took my own advice and now plan dinners for the upcoming week every Sunday. I write them on an erasable whiteboard attached with magnetic clips to my refrigerator. It’s amazing how much less stressful my day is just knowing I can answer the question “What’s for dinner?”
Create a rotating menu routine. I have 21 index cards, each of which contains one dinner suggestion as well as any special ingredients that I’m not likely to have on hand. Rather than having to put a lot of thought into what to make for dinner, I just grab the seven index cards in the front of the stack and use them as my
starting point. I check my calendar to determine which nights might require a quick meal or an early or late dinner based on my husband’s and my schedules. I reorder the seven index cards to correspond to each evening, and write those meals in order on my whiteboard. I write the special ingredients from the index
cards onto my grocery list and check my freezer and cupboards to make sure all of the non-special ingredients are on hand. I put that group of index cards in the back of the stack and I’m ready for next week’s meal planning.
Create a themed menu routine. Another option to make meal planning easy is to have a theme for each day of the week. Themes help narrow down your options, which for me is the biggest challenge of meal planning. For example, Monday is breakfast for dinner; Tuesday is Mexican; Wednesday is pasta; Thursday is soup; Friday is fish; Saturday is pizza – you get the idea. You could also include a night where family members take turns planning (and maybe even cooking!) what’s for dinner.
Here’s a link to my newsletter where you can find some more ideas to help you make mealtime easier than ever. I’d love to hear what helps you manage mealtime mayhem in your home.
Wishing you simplicity, harmony and freedom,


Pre-order your Thanksgiving Pies and Turkey Dinners by clicking the link below.
IMPORTANT! All Thanksgiving Pies and Turkey Dinners must be ordered before Friday, November 17, 2023. Thanksgiving Pies, breakfast pastries, and Thanksgiving Turkey Dinner must be ordered in advance. We do not continue to take orders or make any changes to your orders after Friday 11/17/23.
* *Please order carefully - any cancellations result in a restocking fee equal to 5% of total purchase.
Thanksgiving Week 2023 Hours are as follows:
Monday 11/20/23, Tuesday 11/21/23, and Wednesday 11/22/23 :Thanksgiving Order pick up hours are from 9 a.m. - 5 p.m. Please order Thanksgiving Turkey Dinner for pick up only Monday - Wednesday only (11/20 - 11/22/23)
On Thursday, Thanksgiving Day, 11/23/23, Our hours are 9 am - 11 am only. PIE PICK UP ONLY! FATAPPLE'S Bakery is open for pie pick up- our restaurant (and our kitchen) are closed. Therefore, you are not able to pre-order Turkey Dinner, Cheese Puffs or Pumpkin Bread for Thanksgiving Day.
On Thanksgiving morning, Hours 9 a.m. - 11a.m. ONLY
Thank you and Happy Thanksgiving to all!


When it comes to getting the best quality food delivered to your home, you might be wondering if there’s a better option than traditional restaurants. After all, who doesn’t want to enjoy a delicious home cooked meal? But what if you don’t have time to cook? Or what if you don’t have the space in your home for a full-blown kitchen?
Gourmet chef delivery services – perfect for busy people who want to eat healthy but don’t have the time or inclination to cook from scratch. Not only do these services offer you top-quality food at an affordable price, but they also come with many health benefits. So whether you’re looking to cut down on your carbon footprint or just want to improve your overall diet, try out a gourmet meal delivery service today!
What are the benefits?
There are many benefits to using a gourmet meal delivery service. First, you can enjoy a delicious and unique meal without having to cook. Second, you can save time by having the meal delivered to your door. Third, you can avoid any potential food allergies or dietary restrictions. Fourth, you can have a truly personalized dining experience. Fifth, you can be sure that the food is fresh and of high quality. Sixth, you can order whatever cuisine your heart desires without ever leaving your home. Seventh, you can be sure that all of the ingredients used in the meals are of the highest quality and sourced ethically. Eighth, using a gourmet meal delivery service eliminates any anxiety or stress from cooking or preparing a dinner yourself. Ninth, it is often cost-effective to use a gourmet meal delivery service compared to cooking at home. Finally, using a gourmet meal delivery service gives you the opportunity to try new dishes and flavors that may not be available at your local restaurant.
What are the health benefits of eating good food?
There are many health benefits that can be derived from eating good food. Simply put, good food is nutrient-rich and has been prepared in a way that enhances the flavor and texture. This means that it provides the body with essential vitamins, minerals, antioxidants and other nutrients it needs to function at its best.
One of the most important things to remember when eating good food is to make sure you’re getting enough fiber. Fiber is an important part of a healthy diet because it helps regulate blood sugar levels and keep us feeling full after eating. Not only do good foods containing fiber keep us satiated longer, but they also help protect against type 2 diabetes and heart disease.
Another important benefit of eating good food is that it can boost our immune system. Good foods are rich in antioxidants which have been shown to help fight off chronic diseases like cancer. In addition, they provide the body with essential vitamins and minerals which help support the immune system in various ways.
Last but not least, good food is also high in flavor which makes it taste great! This means that we’re more inclined to eat it and enjoy it, which leads to weight loss over time because we’re consuming fewer calories overall. When we eat bad foods, we often end up overeating as a result because they don’t taste as good as quality foods do.
How much does it cost to use a gourmet meal delivery service?
There are many benefits to using a gourmet meal delivery service. These services can save you time, money, and hassle. Here are three reasons to consider using one:
- Time Savings: Using a delivery service can save you time. You don’t have to spend hours cooking or shopping for ingredients. The service takes care of everything for you.
- Money Savings: Often, preparing your own meals costs more than ordering them from a delivery service. By using a service, you’re often getting food that’s higher quality and lower in price than what you could find at the grocery store.
- Hassle-Free Cooking: Many people hate cooking because it’s tedious and requires a lot of preparation time. With a delivery service, all you have to do is place your order and relax!
If you’re looking for a way to impress your friends, or just want to enjoy some delicious food that you don’t have to cook yourself, then a gourmet meal delivery service may be the perfect solution for you. These services offer a wide variety of dishes from all over the world, and they are perfect for any occasion. Not only do they give you an amazing dining experience, but they also come with plenty of added benefits such as convenience and accountability. So whether you’re looking for a special night out or just want to spoil yourself with some delicious food, a gourmet meal delivery service is definitely worth considering.


Mathilde Poire Pear Liqueur 375ml
Bon-Chrétien Williams pear, also called Bartlett, are used to make Mathilde Poire. When ripe, it boasts a golden skin and a very tasty and juicy flesh. In order to extract as much as possible from the pears, the fruits are pressed into a juice that is fermented before the final distillation.
The pear distillate is then enhanced with a touch of quince, a pear-like fruit with an intense aroma. This particular step intensifies the pear flavor. A one-week maceration process ensues that, in turn, produces a fresh and luscious pear liqueur.
375ml, 18% abv


Scitec Nutrition 100% Whey Protein Professional
Europes favourite protein, 100% Whey protein professional. A great tasting whey protein ideal for postworkout, made with only whey concentrate and isolate.
Manufactured in a facility that processes milk, egg, gluten, soy, peanuts, nuts, fish and crustacean ingredients.
Mix 1 serving (30 g) in 250 ml water, milk or any other liquid per day. Best time to use it is after a workout.
Ideal for anyone looking to increase lean muscle and to help muscles recovery after training.


Tag your breakfast buddy because I have the perfect treat for you to share with them this weekend!
Whether you are in the same household and can make them together or apart and schedule a zoom call, these easy banana muffins will have you coming back for more.
They are simple to make and come out much lighter than your standard banana loaf. The browner the bananas the better but if you can’t wait, whizz them up in a blender and they will work just as well!
Enjoy them drizzled with honey and a pot of tea while you put the world to rights with your friends and family.
🛒 Ingredients 🛒
▪250g self raising flour
▪1 tsp baking powder
▪1/2 tsp bicarb
▪1/2 tsp cinnamon
▪1/4 tsp nutmeg
▪115g golden caster sugar
▪2 large banana, ripe
👩🍳 Method 👨🍳
- Preheat the oven to 180°C.
- Melt the butter over a low heat and allow to cool for 5 minutes. Mash your bananas in a bowl until almost smooth.
- Add the eggs, milk and butter to the banana and whisk well.
- In another bowl, add all of the dry ingredients (including the sugar) and mix together.
- Pour the wet ingredients into the dry ingredients and fold through. You don’t want to over mix, a few lumps in the batter is fine.
- Add the batter to your cases and fill around 2/3 full.
- Bake in the oven for 20 minutes.
- Top the muffins with a drizzle of honey and enjoy!
Optional Extra: Add 70g of Chocolate Chips to your batter before baking for Banana and Chocolate Chip Muffins.


A study recently published in the Journal of Internal Medicine reports that adhering to an anti-inflammatory diet can prolong life, reducing risk of death from cancer, cardiovascular disease, or any cause. This effect is particularly strong for smokers.
The study followed 68,273 Swedish men and women, aged 45 to 83 years at the beginning of the study, over a 16-year period. Using a measure which evaluated consumption of 11 potential anti-inflammatory and 5 potential pro-inflammatory foods, researchers estimated the anti-inflammatory potential of participants' diets. During the 16 years of follow-up, 16,088 deaths were reported, including 5,980 from cardiovascular disease and 5,252 from cancer. Participants with the best adherence to the anti-inflammatory diet had an all-cause mortality risk that was 18% lower than that of participants with the least anti-inflammatory diet. They also had a 20% lower risk of death from cardiovascular disease and a 13% lower risk of cancer-related death.
The contrast was even more startling for current smokers, with those who adhered best to the anti-inflammatory diet experiencing a 31% lower risk of all-cause mortality, 36% lower risk of death from cardiovascular disease, and 22% lower risk of cancer-related mortality than smokers whose diet did not adhere to anti-inflammatory measures. The combination of smoking and an inflammatory diet led to stark results: current smokers with the worst dietary habits had a median survival time 4.6 years shorter than that of lifetime non-smokers who adhered best to the anti-inflammatory diet.
Anti-inflammatory foods include tomatoes, olive oil, leafy green vegetables, nuts, fish, and fruits. Foods that induce inflammation include refined carbohydrates, sugar-sweetened beverages, red meat, processed meat, and products high in saturated fat such as fried foods, margarine, shortening, and lard. According to Joanna Kaluza, PhD, lead author of the study and associate professor at the Warsaw University of Life Sciences, even taking small steps toward the anti-inflammatory diet can help to an extent: "Our dose-response analysis showed that even partial adherence to the anti-inflammatory diet may provide a health benefit."
For More Information
Harvard Health Publishing (2017). "Foods that fight inflammation." Available at: https://www.health.harvard.edu/staying-healthy/foods-that-fight-inflammation
Kaluza J, Håkansson N, Harris HR, et al (2018). Influence of anti-inflammatory diet and smoking on mortality and survival in men and women: two prospective cohort studies. J Intern Med. [Epub ahead of print] DOI:10.1111/joim.12823


The Riverlock Group
The Riverlock Group is a family-owned company with particular interest in kiwifruit and livestock. Riverlock has a long history in Opotiki dating back to 1945. The business fields in which Riverlock encompass are kiwifruit orchards, a kiwifruit packhouse and coolstores, dairy farms and a dairy support station. Riverlock offers job opportunities for kiwis both locally, nationally and overseas travellers.
Main Business Units
Post-Harvest and Coolstores
Riverlock Packhouse Limited has a post-harvest facility that packs G3 and hayward from March to June each year and coolstores to keep them chilled at the right temperature before being loaded to go to the Tauranga port.
Riverlock recruits over 50 people for many seasonal positions available in the post-harvest facility. These positions are box makers, graders, tray preparers, packers, and many more.
Riverlock Packhouse Limited prides itself with the mantra “growers and quality come first”.
Riverlock Orchard Limited is an orchard operation that focuses on growing kiwifruit. There are many seasonal positions available such an orchard general hand, repair and maintenance team member or more.
With an experienced supervisor team that will ensure to get the job done and train newbies to get the job done correctly in a safe manner is the number one priority.
Riverlock Ochards Limited owns 13 orchards around Opotiki, Te Kaha and Gisborne that grow G3 and hayward only.
There are three dairy farms in Opotiki and a dry-stock unit in Matawai, and supply milk to Fonterra.
Riverlock Dairy Farm is located on the Waioeka Rd and has 1400 dairy cows, Queens dairy Farm is located on McGinley Rd and has 750 dairy cows, Brooklyn Dairy Farm is also located on McGinley Rd and has 800 dairy cows, and Haupapa Farm is located on Tahora Settlement Rd is a dry stock farm that raises dairy cows and bulls.
More videos available on our YouTube channel
Get in Touch
Telephone: +64 7 315 7671
Where to find us


Lunch, coffee and tea are included in your delegate fee. Lunch will be served at the university restaurant Café Arken at Åbo Akademi University. Coffee and tea will be served between sessions.
There are some other university restaurants near to the conference venue:
1. Assarin Ullakko, lunch restaurant, Rehtorinpellonkatu 4A
2. Brygge, vegetarian lunch restaurant, Rehtorinpellotie 4
3. Macciavelli, lunch restaurant, Assistentinkatu 5
4. Tottisalmi, lunch restaurant, Kirkkotie 13
In the city there are several lunch restaurants that serve lunch at the price of 7−12 euros per meal. The nearest ones to the conference venue are located on Piispankatu and Hämeenkatu.
1. Hus Lindman, lunch restaurant with summer terrace, Piispankatu 15
2. Trattoria Romana, Italian restaurant, Hämeenkatu 9
3. Delhi Darbar, Indian restaurant, Hämeenkatu 8
4. Royal Curry House, Indian restaurant, Hämeenkatu 9
5. Kiinan Muuri, Chinese restaurant, Vähä Hämeenkatu 1
6. Café Agricola, lunch restaurant, Henrikinkatu 1 B
7. Resepti, lunch restaurant and patisserie, Kiinanmyllynkatu 5
Map to find restaurants: http://goo.gl/maps/9w71k


Production of Oil Roasted Cashew Nuts:
The production of oil roasted cashew nuts involves several key steps:
Sourcing Cashews: We carefully source premium cashews from Brazil, Vietnam, and West Africa, known for their quality and flavor.
Importing Cashews: The cashews are imported to our state-of-the-art processing facility in California, United States, where they undergo stringent quality checks and inspections to ensure they meet our high standards.
Shelling and Removal of Skin: The imported cashews are shelled, and the outer skin is removed, leaving behind the cashew kernels, which are then thoroughly cleaned to remove any impurities.
Oil Roasting: The cleaned cashew kernels are roasted using high-quality oils, carefully controlled heat, and precise timing to achieve the perfect balance of flavor and crunch. Oil roasting enhances the nutty taste and aroma of cashews, creating a delightful snack.
Cooling: The oil-roasted cashew nuts are allowed to cool down before being packaged, ensuring they maintain their crispy texture and delicious taste.
Packaging: The oil-roasted cashew nuts are carefully packaged to preserve their freshness and maintain their quality.
For supplying oil roasted cashew nuts in bulk pack sizes, we offer various packaging options to meet industrial needs:
Bulk Bags: Heavy-duty plastic or woven polypropylene bags ranging from 25 to 50 pounds or more, designed for easy transportation and storage.
Bulk Boxes: Large cardboard boxes weighing typically between 20 to 50 pounds or more, suitable for easy handling and distribution.
Bulk Totes: Large containers capable of holding several hundred pounds to several thousand pounds of oil-roasted cashew nuts, designed for efficient dispensing and distribution.
Bulk packaging ensures convenient handling and allows for cost-effective transportation for industrial users.
Industrial Uses and Applications:
Oil-roasted cashew nuts in bulk pack sizes have a wide range of industrial uses and applications, including:
Snack Foods: Oil-roasted cashew nuts are a popular choice for health-focused snacks, trail mixes, and roasted nut assortments.
Food Processing and Manufacturing: They are incorporated into various food products, such as baked goods, confectionery items, and savory dishes, adding a delightful crunch and nutty flavor.
Food Service Industry: Oil-roasted cashew nuts are used as toppings for salads, desserts, and entrees, enhancing the overall taste and presentation.
Export and Distribution: Bulk packaging allows for efficient export and distribution to international markets where there is a growing demand for high-quality oil-roasted cashew nuts from California.
As a supplier of premium oil-roasted cashew nuts, sourced from multiple regions and processed in California, we are committed to providing consistent quality, timely delivery, and competitive pricing. Contact us today to place your order and experience the superior taste and quality of our oil-roasted cashew nuts!
Please contact us to discuss about your specific requirements.
Explore Our Range of Bulk Raw Nuts and Processed Nut Products
At PFVN, Inc., we have established strong partnerships with the largest suppliers of oil roasted cashews in the United States. Our focus is on providing the highest quality bulk oil roasted cashew products, offering a diverse selection of cashew varieties and specifications to cater to your specific requirements. We work closely with leading cashew growers in Brazil, Vietnam and West Africa, and producers, packers, processors, distributors, and exporters across the east coast and west coast of the USA. Rest assured that all our bulk oil roasted cashew suppliers adhere to the highest quality standards, holding certifications such as BRC, FSMA, Non-GMO (GMO-Free), Peanut-Free, Vegan, Gluten-Free, Non-Dairy, Kosher, and Halal. Our range of bulk oil roasted cashews is well-suited for various industrial applications. From food manufacturing to bakery and confectionery, from dairy alternatives to culinary uses and food service (catering), from the snack food industry to nutritional supplements, from nutritional bars to ice cream and dessert production, and even in pet food, health and wellness products, the cosmetic industry, and alcoholic beverages. Both wholesale retail pack sizes and bulk packaging options are available, providing flexibility to meet your business needs.


It’s important to stay fueled with healthy energy. Be sure to have you and your kids fully-nourished with some of these tasty and healthy snack ideas.
- Plenty of kids love eating assorted nuts. They are high in healthy fats and contain fiber and other antioxidants. Make sure your kids do not have any nut allergies beforehand!
Ants on a Log
- This is a classic snack that is fun for kids to eat! Cut some celery in thick pieces and spread peanut butter inside. Then, top it off with some raisins for it to look like little ants on a log. The combination is fun, creative, and provides a good balance of macronutrients.
Deli meat, cheese and crackers
- Make your own “Lunchables” with your choice of cheese, deli meat, and crackers. For a healthier option, choose meat and cheese with less fat. This will give your kids good protein, carbs, and fats!
- Fruit smoothies are always delicious, and you can make them quick-and-easy at home. Health Hack: try buying fresh fruits, cutting them, and freezing them for later. This will help you avoid added sugars commonly found in pre-frozen food.
- Hummus provides healthy fats for your body. So, if you and your kids like it, eating it with bell peppers, crackers, celery, or tomatoes is the perfect healthy snack.
- We’ve all heard about the crazy health trend that is kale – well deserved too! Kale is low in calories but packed with nutrients, such as vitamin A, C, and K. Kale chips are quick and simple to make and are a great substitute to potato chips.
- If you and your kids like guacamole, you can buy premade guacamole or make your own! Pair it up with healthy chips, bell peppers, or other vegetables.
- Pretty self-explanatory - have fun with fruit! You can buy or make your own personalized fruit bowls. Bananas, apples, pears, grapes, and peaches are examples of easy to grab snacks, but if you want to switch it up, add some more tropical fruit to your fruit bowls, such as pineapples, strawberries, cantaloupes, mangoes, or blueberries.
- Easy to make your own, you can put Tropicana’s 50 calorie orange juice or any other healthy fruit juice in popsicle makers and have a healthy frozen treat for your kids!
- There are plenty of different yogurts to choose from – try to find low-fat, low-sugar, and high protein yogurts! One suggestion would be Dannon’s light and fit vanillas Greek yogurt, which tastes deliciously sweet, without all of the added sugar. It has 0 fat as well. Top it off with some fresh fruit or granola for a nutrient-packed snack.


The Riva Azzurra Restaurant is located in a seaside resort in Sardinia, near the Costa Smeralda, precisely in Cannigione. The restaurant serves a fine Sardinian cuisine, both fish-based and meat-based cuisine. You can also try several vegetarian meals and enjoy a wide variety of pizza cooked in a wood-burning oven. Starting from June every day the restaurant will also offer buffet and pizza for lunch. The restaurant has a large indoor lounge and a beautiful outdoor court to enjoy the full view of the sea in the summer. Perfect for romantic dinners, lunches or dinners, with friends and family, including children. The restaurant is run on a family level and the staff are polite and prepared, ready to welcome and pamper their customers to make them feel at home. Come and visit us, we will be happy to host you too!


Wouter de Heij is co-founder and CEO of food and beverage innovation company TOP B.V., a company that is specialised in disruptive technologies and products. TOP has a large and leading R&D centre in the Food Valley, Wageningen, the Netherlands. Mr De Heij holds a Master of Science degree in chemical process engineering (TU-Delft) and is renowned worldwide as a keynote lecturer on the topic of health and technology (“The future of food”). His passion is the development and market introduction of new food processing technologies and innovative food products.
He attaches great importance to open innovation: the sharing of knowledge and ideas. Mr De Heij is a serial entrepreneur who has started several companies and acted as start-up CEO for new initiatives. These included protein vegetable producer Ojah, a pascalisation service production facility and a company with a patented novel cold pasteurization technology, Pulse Electric Field 2.0 (“PEF 2.0”) and the cold pressed initiative Naturalicious. Mr De Heij has a strong network within novel food processing institutes and research departments of universities.


On the Sweeter Side
Young at Heart
New Beginnings Restaurants
"Home of the Big Breakfast" since 1981
**Diet Plate - Chicken or Ground Round with Tomatoes, Cottage Cheese, & Fruit
NBR - Sausage, Egg, & Cheese on an English Muffin
**Cooked to order. Consuming raw or undercooked meats or eggs may increase your risk of foodborne illness.**
Disclaimer: This is the OFFICIAL New Beginnings Website. It holds the most current menu items. Outside sites are not up to date. Pricing will be given when you call in to order. Thank you!


Flour is a staple ingredient in most of our meals, but we rarely think about it. It’s both a necessary and an intriguing part of cooking. Let’s understand about how an innovative technology that’s going to change the way we produce and consume flour!
Why we need to change the way we consume flour:
1. SUPPLY CHAIN: To get flour to your table, wheat must be grown, milled, and transported.Wheat is grown by farmers, who sell it to local millers. After being milled, the flour travels long distances every day to get to distribution centers where it is stocked. From there, it goes to regional stockists and finally reaches your grocery store shelves. This whole process is very carbon-intensive due to the miles traveled by the trucks every day.
“The typical consumer company’s supply chain creates far greater social and environmental costs than its own operations, accounting for more than 80 percent of greenhouse-gas emissions and more than 90 percent of the impact on air, land, water, biodiversity, and geological resources.”
Bové, A. and Swartz, S., 2016. [online] http://www.mckinsey.com. Available at: <https://www.mckinsey.com/capabilities/sustainability/our-insights/starting-at-the-source-sustainability-in-supply-chains> [Accessed 11 October 2022].
2. FRESHNESS: We’ve all heard of the importance of using fresh, high quality ingredients in cooking, but have you ever really considered why?
For example, would you rather have instant coffee or freshly ground coffee? Fresh, right? It’s the same for flour. Having fresh flours make a huge difference in taste and texture. Bread made with freshly milled flour has a better texture, flavor, and stays fresh longer because it contains more natural oils than bread made from older flour. It’s good sense: fresh is better!
3. WHOLESOMENESS: Wheat is made of 3 parts namely fibre rich-Bran; nutrient-packed core-Germ; & starchy carbohydrate-Endosperm.
Flour is made from 2 different technologies. One is the old-fashioned stone mills where the 2 stones crush the wheat wholly keeping all the nutrients, proteins & essential oils intact however the presence of natural oils makes this flour of limited shelf life. The second way is to produce flour with roller mills, which is the modern way of milling. The steel rollers strip away the oily germ and peel the bran producing a white endosperm flour with a long stable shelf stable. Today most of the flour worldwide is made with this technology.
To answer these 3 critical problems, we have combined the old world of wholesome flour with the technology of today. We’re proud to present the world’s first flour grinding and vending machine, Floura.
Floura is an easy to use, automated flour grinding and vending machine. It grinds whole grains into wholesome flour with stone milling technology, in just a few minutes. Floura comes with a built-in touchscreen display that allows you to choose the type of flour you want to grind, how much, and how fine. All you have to do is select your preferences & Floura will take care of the rest. Floura grounds your flour only after you order, which means that it’s as fresh as it gets.
Now let’s understand how Floura helps us to create a sustainable flour:-
With Floura, we want to build a resilient flour supply chain bringing in all the stakeholders—from like-minded farmers who cultivate grains in a more planet-friendly manner to milling it locally and partnering up with local independent bakers to create the freshest bread. This way, opting for genuine fresh flour can benefit the planet. It will also help funnel money back into the local community via entrepreneurship and job creation.
With this new ecosystem your bread will be fresher, communities will benefit, and you’ll be helping the planet by using fresh flour.