Nick Vande Weerd
The Vande Weerd family is majority owner and manager of Pleasant Dutch Dairy, which milks 1,400 Holsteins.
Consumption of dairy products directly affects farm prices. If demand of dairy products can be increased, then farm prices will increase.
Increasing demand has not always been easy in the dairy industry. Since the 1970s, U.S. per-capita fluid milk consumption has been declining. Fortunately, during the same period, cheese and yogurt consumption have been increasing. In addition, we have been finding success in growing the amount of dairy products we export.
We should continue to grow the market place for products that are flying off the shelves and grow our export market share. But we should also continue to find ways to market fluid milk. That’s not only because increasing demand for fluid milk will be beneficial for the dairy industry, but mainly because fluid milk is healthier for the consumer than soft drinks.
Sadly, we have lost major ground against the soft drink industry, but I feel they have proven one cold, hard fact: Convenience and marketing trumps all. The milk industry needs to continue to make its products convenient for the end user.
In addition, the milk industry should continue to market to the different segments of consumers. Launch specific marketing campaigns aimed at kids, mothers and young adults. Lastly, we as dairy producers should always be making time to educate those who are not in the industry about the quality products we produce.
On the bright side, while we may have lost ground in fluid sales, we have been successful at increasing cheese and yogurt consumption. We should continue to market to consumers and continue to drive consumption up. If we let cheese and yogurt sales tamper off, we would see a reduction in farm prices.
Not only have cheese and yogurt sales helped clear the dairy industry shelves but exports have also removed product from the pipeline. I feel anything we can do to clear product from inventory has been a good thing for the dairy industry. We should continue to push for more global market share, which will not only help feed the world but also have a positive effect on the U.S. dairy industry.
The bottom line has been if we can find ways to increase demand for milk products, we will increase the milk price at the farm level. Unfortunately, if we allow milk products to get pushed out of the marketplace, farm-level milk prices will suffer. We need to work together as an industry to assure that demand for milk products increases and consumers are educated about the safe and wholesome products dairy farmers produce.
Vande Weerd’s recent prices
$20.49 (3.8 bf, 3.05 prt)
Alfalfa hay (milk cow)


I find myself saying, “we need to eat more seafood” far too much these days. On the odd occasion that I do find myself in the seafood section of the grocery store/market, I always end up bringing something, whatever is ethical and in season, home with me and vowing to do it more often as I scrape the plate clean of every tiny morsel. And yet, inevitably, it’s another 3 months before I remember to take that right turn in the store.
I was reading about sockeye salmon the other day and happen to see that it was in season. Like right now. Well damn, what better time to go grab some (answer: never). Sockeye is such a luscious, stunning fish to cook. It’s flesh a vibrant red, the most so of all salmon species, texture firm and meaty and a rich flavour that is both delicious on it’s own or standing next to big flavours like this jerk rub. When buying sockeye or any salmon, really, you’re looking for a moist fillet/portion that smells of either nothing or like the sea (not fishy!) and has beautiful colour. Get to your local Loblaws and grab some while it lasts – don’t be like me and wait far too long! You need some jerk sockeye (or any sockeye salmon) in your life. And to boot, Loblaws is looking for salmon lovers to share their photos of sockeye salmon in the month of July for a chance to win your grocery trip for FREE. I love that word. Here’s how to enter.
- Follow @LoblawsON on Instagram (please ensure that your Instagram account is public)
- Upload an original picture to your Instagram page highlighting the monthly Food Alert Item (July is Sockeye Salmon, of course)
- Include the campaign hashtags #WeLoveFood and #ShareTheFoodLove
And if you’re looking for even more recipe ideas and inspiration, check out these sockeye salmon recipes.
Jerk Sockeye Salmon with Spicy Mango Avocado Salsa
makes 4 main dish servings
If you want to add another element to this meal, making a coconut rice on the side would be a lovely addition.
4 5oz portions of Sockeye Salmon Fillet (skin on)
jerk rub, recipe follows
2 tbsp coconut oil
1 large mango, diced (about 3/4-1cup of diced flesh)
1/2 large avocado, diced
1/2 large jalapeno
1 tbsp minced red onion
2 tbsp rough chopped cilantro
juice from 1 lime
1/2 tsp sea salt
Rub salmon portions down with enough jerk rub to lightly coat the flesh of the fish. Let it sit on the fish for 10-15 minutes before frying so the flavour can soak in.
While the fish sits, put together the salsa. Stir together the diced manga and avocado, jalapeno, red onion, cilantro, lime juice and salt. Taste for seasoning and add more salt or lime juice if needed. Set aside.
Heat coconut oil in a non-stick or well seasoned cast-iron skillet over medium-high heat. Place salmon, skin side down, on the skillet and let sear until golden (5 minutes). Flip and cook for another 4-5 minutes. Place each fillet on a plate and spoon salsa over top.
1/2 tsp sea salt
1 tsp ground allspice
1/2 tsp dried thyme
1 tsp ground cumin
1/4 teaspoon cayenne pepper
pinch red pepper flakes
1/8 teaspoon cinnamon
Measure all ingredients into a small jar and stir or shake until spices are combined. Keeps for 4 months if air tight (will lose flavour and potency otherwise)


Bring the rice and water to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Bring the chicken stock to a boil in a small saucepan. Stir in the soya sauce and brown sugar until the sugar has dissolved. Reduce heat to low; keep warm.
Heat several tablespoons of the chicken sauce in a skillet over medium heat. Cook and stir the onion and shiitake mushrooms in the sauce until the onion has softened, about 3 minutes. Add the chicken, green onions, and a few more tablespoons of the sauce; continue cooking until the chicken is no longer pink in the center, about 5 minutes more. Spread the chicken mixture evenly over the skillet; pour the beaten egg overtop. Reduce heat to medium-low and sprinkle with the snow peas. Cook and stir until the egg has firmed and is no longer runny, about 3 minutes.
Divide the rice between two bowls and spoon the egg mixture evenly overtop. Pour additional chicken sauce over the rice to serve.
This is a good recipe, but not so authentic. I lived in Japan for several years. The most authentic recipe has the rice, chicken breast cooked in teriyaki sauce, then the onions and eggs are cooked in the teriyaki suace and all the sauce is absorbed, then it is topped with fresh peas. I make my own teriyaki sauce from low salt soy sauce (shoyu) onion powder, garlic powder, water and sugar, then I like to add chinese 3 spice. This is about as close to ther real thing as it gets. - 29 Nov 2012
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|Bombay Indian Cuisine|
Bombay Indian Cuisine is located near 'the boat' in Shekou, just on the south side of the main dining street. We went there around september 2010 and it was nice. We heard a real Indian chef in the kitchen and saw some other Indian people also eating here. It was quite similar to the real Indian food we ate in India. It's not cheap as you would expect, but not too bad either. Expect to spend about 250 RMB for two persons including some Tandoori chicken, masala tea etc.
Bombay Indian Cuisine
The restaurant is not so big, but decorated in Indian style
Real Indian chefs make for authentic food
Very close to 'the boat' in Shekou, just to the South of the main restaurant street.
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You just know it’s going to be a crazy week when you start out with sprinkles, chocolate, buttercream and cake. And when you add Barb Accogli of Cake Star to the mix, well you know it’s going to be delicious and pretty as well as a little bit crazy 😉 I first met Barb and […]
There’s always a cheer when Massimo Bruno is announced as the visiting chef for Les Petits Chefs. He’s visited three times before – to make pizza, pasta and gnocchi so I was wondering what on earth he would make with them this time around. I’m thrilled he wants to come and work with them again […]
Les Petits Chefs were fortunate enough to welcome Adell Shneer back into the lab this week for her FIFTH visit (she’s come before to make cheese blintzes, help our with our Food Revolution Day event, make Pad Thai and soup and pasta and each time, we’ve all had so much fun!). When she suggested something […]
This week, Les Petits Chefs were fortunate enough to welcome Sang Kim of Sushi Making for the Soul back into the science lab for another lesson in sushi making. Sang first worked with the boys back in the spring (proving that kids can keep focussed right up to the last week of school if they […]
Les Petits Chefs are lucky guys. First, that so many Toronto chefs and foodies are willing to donate their time (and often ingredients) to come and work with them in our science lab, but also that so many of them want to come back and work with them again and again. Case in point – […]
This week’s Petits Chefs session was a little hastily thrown together but proof that you CAN cook a healthy meal in under an hour (with 16 little boys helping you!). Our guest chef called in with a migraine at the last minute so I rushed out at lunch to buy a few ingredients for a […]
what are you looking for?
- French Fridays: Merveilleux from My Paris Kitchen
- In the French kitchen with kids: Les Petits Chefs perfect mixed berry galettes!
- Tuesdays with Dorie (Baking Chez Moi): Sunday in Paris chocolate cake
- Giveaway: Where to Go When
- French Fridays: In the French kitchen with kids: Les Petits Chefs make crêpes and galettes


Gluten Free Almond Buns
Tasty little sweet buns, simple recipe to make and full of flavour. Serve for breakfast, afternoon tea or at gatherings.
Baking time: 25 minutes approx.
Oven temperature: 180ºC
- 125g Isabel’s dough balls
- (plus 20g extra)
- 50g ground almond
- 50g butter
- 50g caster sugar
- 7g Isabel’s baking powder
- 1 large size free range eggs
- 30ml water
- For the filling
- Pre-heat the oven at 180ᴼC. and grease a baking sheet.
- Place all the dry ingredients in a mixing bowl and mix well. Add the butter and rub in using your fingers until it resembles a crumble mix. Then make a well in the middle, add the egg and the water.
- Beat all the ingredients together with a wooden spoon until it forms a soft, but firm enough to handle dough. Add a bit of the extra flour mix if the dough is too soft to handle.
- Grease your hands with vegetable oil and with the help of spoon scoop small amounts of the dough enough to make a bun of approx. 60mm diameter. Place the dough in your hand and gently roll the dough into bun shape. Flatten the middle of the bun and place a piece of the marzipan inside of the dough, folding the sides of the dough inwards to close and reform its round shape.
- Then place each bun onto the prepared baking sheet, making a cross on top of each roll with a wet knife to help prevent it from sticking on the dough. You may need to wash your hand after rolling a few of the buns as it might start to become sticky with dough.
- Bake in the pre-heated oven for about 25 minutes or until light golden brown. Cool the bread rolls on a cooling rack and keep on an air tight container (Not that they will last that long!).


[Pre-Order] Orin (王林) / Japanese Apple / 1.4-1.6 kg, 5 Pieces
Next order cut-off date : 11 Dec, 8am
*Our private cargo will arrive TWICE A MONTH to Singapore!
$8 for above $200
Prior to placing your order, please take note the refund policy here for these delicate and fresh products.
Orin (王林) / Japanese Apple
Direct from Ota Wholesale Market in Tokyo
By professional buyer, picking the quality that is most worth for the price this season.
Just like many other countries in the world, apples are a popular fruit in Japan, but compared to ones you would typically expect to see in the West, there are quite different.
Japanese apples are cultivated in regions with rich climates such as Aomori and Nagano prefectures, featuring diverse varieties like Fuji, Beni-Red, and King Ring.
The cold climate and unique soil conditions contribute to a well-balanced combination of sweetness and acidity, offering a delicious taste that varies with the seasons.
These apples are known for being juicy with a pleasant sweetness and satisfying crunch, and while the specific varieties and flavor profiles may differ by region, Japanese apples are generally recognized for their high quality and deliciousness.
What is Orin (王林)?
Representative of Yellow-Green Apples.
With strong sweetness and a rich fragrance.
Named to signify 'the king among apples,' this yellow-green variety gives an impression of strong acidity, but it boasts a powerful sweetness and a crisp, light texture as its distinctive features.
Kinglin, despite appearing to have strong acidity, actually carries a predominant sweetness, accompanied by a refreshing and crisp mouthfeel, leaving a clean aftertaste.
Perfect for a refreshing start in the morning or a quick pick-me-up.
Quality of Japanese Apple
Comes with 5 Pieces of Japanese Apples
The History of Japanese Apple
It is believed that apples were first introduced to Japan from China around the year 918.
During this time the fruit was a lot smaller than today's standards and were mainly used for culinary use.
They were also given as offerings as Buddhist temples. Everything changed in 1871, when a large surplus of varieties was imported from the United States and distributed across the country.
Regions like Aomori located in the north of Japan took a liking to growing all these apples as they were able to flourish in the plummeting temperatures while other produce like rice could not.
As the cultivation of apples continued to expand over the years, new types were being developed and produced, notably to increase its size.
At present day it has gotten to the point where Japanese apples are usually larger in size and a lot sweeter than Western ones.
Collaborating with professional buyers,
Quality Japanese Apple are chosen on the day of auction,
and shipped to you.
Our professional buyer (mekiki) will personally choose the quality Japanese Apple, suitable for this price and grade for you.
Depending on each season and actual auction day, the Japanese Apple you receive can be from any prefecture and brands grown in Japan.
However, you can trust the eyes of the professionals, factoring all conditions to make sure quality, when you receive it, is worth the price.
J Passport's own direct service
from Toyosu and Ota Market.
Enjoy the fruits fresh, directly air-flown from Ota Market, with professional buyers.
This is the start of a new service, using J Passport's direct flight, working with professional market buyers to bring the fresh fruits and quality seafoods, directly from Toyosu and Ota Wholesale Market.
Together with the professional buyers, experience first-hand on the products of the best quality for the price.
Direct auction process from our buyers means that we are able to bring fresh quality fruits direct from Japan to you, saving additional markups, yet enjoying its quality.
*Pre-order fruit private cargo from Japan arrives twice a month.
$8 for above $200


Table of Contents Hide
- How Can I Fatten Up My Rottweiler? – Related Questions
- How can I get my Rottweiler to gain weight?
- Why is my Rottie so skinny?
- What can I give my dog to fatten him up?
- What human foods can Rottweilers eat?
- Does raw eggs help dogs gain weight?
- How do I know if my Rottweiler is underweight?
- What is a healthy weight for a Rottweiler?
- What can I feed my Rottweiler puppy to gain weight?
- How much weight should a Rottweiler puppy gain per week?
- How can I fatten up my dog fast?
- What is the fastest way to put weight on a dog?
- What food is high in protein for dogs?
- Is banana good for Rottweiler?
- Can we give milk to Rottweiler?
- What is the best diet for a Rottweiler?
Rottweiler Dogs are famed for their lean, hard frame and muscled body. This does not mean that you cannot teach them to put on weight. You will need to put effort into training your dog to understand that food is not all play. But it is possible to get your dog’s weight up to the required level. However, you should not feed your dog too much at once, or the dog will become overweight. Feed your dog twice a day rather than once, but cut back on the portions. You need to balance your dog’s calorie intake. If you are still unsure of how to get your dog’s weight up, then it might be an idea to consult your vet..
How Can I Fatten Up My Rottweiler? – Related Questions
How can I get my Rottweiler to gain weight?
Dogs can get fat just like we do. The problem with them is that it is difficult for them to lose weight once they gain it. This is especially true for big dogs. Add to this the fact that Rottweiler is a big and muscular breed and you’ve got a recipe for disaster, just like your veterinarian said. You can prevent your dog from becoming overweight by making sure he gets plenty of exercise and that he gets the right food..
Why is my Rottie so skinny?
This breed has a lot of energy, and their high metabolism requires them to eat often. You should feed them high-quality food and lots of it. 1.5?4 cups of high-quality dry food should be fed to a growing pup daily; an adult can eat 2?4 cups of food a day. Make sure the dry food has a lot of protein and at least 18 percent fat. It should also have a meat as the first ingredient, not a meat by-product. The best dog foods for rottweilers are those that are grain-free and those that use natural ingredients..
What can I give my dog to fatten him up?
Your dog is suffering from a condition called weight loss. Obesity in dogs is a common problem. A dog’s ideal weight will vary depending on his age, breed, and how active he is. Keeping a dog in a healthy weight range is important for his overall health. Please consult with your vet to find out the ideal weight of your dog. Here are a few suggestions to help increase your dog’s weight:.
What human foods can Rottweilers eat?
Rottweilers are considered to be the largest breeds of domestic dogs. Like other large breeds, they are susceptible to various health problems like hip dysplasia, luxating patella, epilepsy, gastric torsion, heart diseases, etc. But, large breeds have generally more resilience and can recover from health issues more quickly than smaller breeds. Rottweilers have strong digestive system. It is important to understand that smaller breeds have more sensitive digestive systems. What works well for one litter may not work well for another litter, even if they are both from the same breed. The moments after a puppy is born can have a strong effect on the digestive system of the puppy and affect its digestive system for life. So it is very important to keep.
Does raw eggs help dogs gain weight?
Dogs, lions, lions, lions and more dogs. Dogs, dogs, dogs and more lions. So why can’t all these animals eat eggs? Most dogs and other species of pets probably can not eat eggs. They can not cope with the eggs and eggs can not cope with them. Many dogs and other species of pets can not properly digest the eggs and eggs can not digest them. Most dogs and other species of pets can not cope with the eggs and eggs can not cope with them. Many dogs and other species of pets can not cope with the eggs and eggs can not cope with them. A small number of pets can eat eggs and eggs can eat them. A small number of pets can eat eggs and eggs can eat them..
How do I know if my Rottweiler is underweight?
A healthy dog is not necessarily a fat dog. If your dog is 3 years old and weighs 50 pounds, he is overweight, not underweight. If the dog is overfed, then you should reduce his food intake. If he is not eating properly, then you should contact your vet to find out the reason..
What is a healthy weight for a Rottweiler?
Most Rottweilers weigh between 30 and 50 pounds when fully grown. If you own a Rottweiler, you should follow the recommendations of the Association for Pet Obesity Prevention (APOP). Their recommendation for an ideal weight for the Rottweiler is 30 pounds for females and 40 pounds for males..
What can I feed my Rottweiler puppy to gain weight?
Your Rottweiler puppy’s diet should consist of a high quality puppy kibble. You should also add in some fresh meat such as chicken, turkey, beef and pork (cooked not raw). It should make up 10 to 15% of their diet. Another idea is to feed your puppy people food. They love things like spaghetti, cream soups and pizza. As long as you don’t give them any junk food like chocolate, ice cream, and candy they’re fine..
How much weight should a Rottweiler puppy gain per week?
Here at Rottweiler Puppies USA, we get a lot of questions from our puppy owners about how their puppies should be growing and developing. Since we have a lot of experience raising Rottweiler puppies, we were able to research the question of how much weight should a Rottweiler puppy gain per week? This is a question that a lot of Rottweiler puppy owners have, and we’re happy to answer it here. As at any time, we recommend that you check with your vet before you begin to feed your Rottweiler puppy different amounts of food..
How can I fatten up my dog fast?
The problem with getting a dog fat is that they believe they are already fat, so they often will not eat more. This is a good trick if your dog is already a little chubby and rather a little doughy. When it is mealtime, place a little bit of peanut butter or cream cheese in the bowl. This will make your dog lick the bowl clean and feel like it had a meal. This will trick your dog into thinking that it has eaten more. If you do not like the idea of using peanut butter or cream cheese, then instead of putting it in the food, give it a little nibble while it is eating. This will trick the dog into thinking that the owner has already had a bite, and will make the dog lick its plate clean..
What is the fastest way to put weight on a dog?
The fastest way to put weight on your dog is to simply give them a raw meat diet from a butcher. If you decide to switch to raw feedings, you will want to purchase a product called Zyme Prime, which has enzymes in it which will help with digestion. Dogs are carnivores by nature, so it is best to feed them raw meat. You can feed raw meat by using a food processor or blender to turn the meat into ‘soup’ feedings. It’s not really the fastest way to put weight on your dog, but it is the most healthy way. For more information on feeding your dog raw meat, please visit the following site: http://healthypets.mercola.com/sites/healthypets/archive/2011/05/06/raw-food-diet-for-dogs.aspx.
What food is high in protein for dogs?
Good foods for dog health should be rich in vitamins, proteins and minerals. The food should contain vitamins that are necessary for the dog’s growth and development. The food should also contain nutrients that help the dog’s metabolism. Aside from this, food for dogs should contain proteins. This is because proteins help to build muscles. It is also important because proteins are the building blocks of all cells in the canine body..
Is banana good for Rottweiler?
Yes, Banana is Good for Rottweiler. The fruits and vegetables we feed our pets contain a variety of nutrients and vitamins and can often be used therapeutically and preventatively. Bananas are packed with vitamins A and C, and both these vitamins are antioxidants. Antioxidants can help your dog recover from illness and disease more quickly and efficiently. Bananas also help your dog’s eyesight and smooth out her coat by giving her a healthy dose of potassium and manganese..
Can we give milk to Rottweiler?
No. Milk is not good for dogs. It causes diarrhea, which is very painful for dogs. It can cause bloating or vomiting too. Milk is not recommended for dogs. It is not only Rottweiler, even for cats milk is should not be given. They are unable to digest milk properly. They end up getting diarrhea, vomiting, and even other serious digestive problems..
What is the best diet for a Rottweiler?
Dog food for Rottweiler is not the same as for other breeds. They are prone to the same kind of health problems as humans are. Experts recommend dog food for Rottweiler that is low in calories, but rich in vitamins. A diet high in carbohydrates and high in fats may cause them to gain weight and this can shorten their lifespan. Dog food for Rottweiler should be rich in proteins and nutrients and should be nutritious enough to give them energy and endurance to do activities and play..


Oh how I appreciate this woman who is always giving away the most wonderful kitchen gadgets (that I would love to own). This month she is giving away an ice cream maker. Oh, how I would love to have homemade ice cream. The store bought stuff is full of the most awful chemicals, like anti-freeze. Maybe I will win. Maybe you will! If you would like to make your own homemade ice cream, be sure to enter!
Thanks for stopping by.


Tom Nordlie (352) 392-0400
GAINESVILLE, Fla. — Florida’s human population is growing but the state has fewer dairy farms and cows, according to University of Florida researchers, who say retailers may need to rely more on out-of-state milk in the summer and fall when local supplies run dry.
Milk prices are also expected to rise slightly this year, mostly due to increased demand, said Russ Giesy, a UF dairy extension agent in Bushnell. Giesy is co-author of Florida Dairy Farm Situation and Outlook, an annual report that compiles data from surveys of Florida dairy farmers on revenues, expenses and investments. The 2007 report was issued today.
“The overall per-capita demand for milk hasn’t changed, but we have more residents,” Giesy said. “We need the Florida dairy industry to grow, not retract, to supply that milk.”
The report shows Florida with about 130,000 dairy cows in December 2006, down from 152,000 in early 2002. Florida has about 150 dairy farms; the number declines about 6 percent each year.
The state’s milk production has gradually declined as well, according to the Florida Agricultural Statistics Service. Total production was down from 2.46 billion pounds in 2000 to 2.27 billion pounds in 2006.
About 86 percent of Florida-produced milk is sold as drinking milk, the rest is used to make cheese, butter and whey products, Giesy said.
The state’s dwindling dairy herd is mainly the result of smaller farms closing, he said. With land values booming, many farmers choose to sell their property to developers, sometimes earning $10,000 an acre, far more than the land is worth for agricultural production.
“The larger dairy farms are the ones that need more help (from UF) because they are implementing new technologies and building new facilities,” Giesy said. “The cost of production in Florida is going up, profit margins are getting narrower, which requires that producers modify continuously to come up with more efficient methods. These trends are true everywhere in the country.”
Production costs in Florida can run 25 percent higher than the national average, said Albert De Vries, a UF animal sciences assistant professor and co-author of the report. A large part of the extra expense is due to Florida’s hot, humid climate, which reduces milk production unless climate-control technology is used. Feed costs are also higher in Florida, because farmers use large quantities of corn hauled from the Midwest.
“Corn is the big new looming issue,” De Vries said. “Corn prices are up, nearly double from last year.”
Demand for corn used to make ethanol fuel has driven up demand for the grain used to feed cows, and speculation has pushed prices higher, Giesy said.
“It’s hurting dairymen’s wallets,” he said. “What always happens in agriculture is, someone gets hurt, another had a great year. Corn farmers are doing well.”
Though production costs are rising, revenues have not kept pace, the report said.
The average cost of producing 100 pounds of milk in 1996 was $18.51, compared to $20.18 in 2005, according to the report. But farmers received an average of $18.32 for that 100 pounds in 2005, virtually the same price as in 1996 – $18.39.
Most dairy economists predict that milk prices paid to farmers will be up 8 percent over 2006, the report said. The average 2007 price for Florida farmers is expected to be about $18 per 100 pounds.
Milk prices are determined partly by the U.S. Department of Agriculture using a national supply and demand model, so farmers do not have complete freedom to adjust for increases in their production costs. For Florida dairy farmers, the average net income per 100 pounds of milk declined from $1.22 in 1995-99 to 73 cents in 2000-05, the report said.
“There is quite a bit of variability in the income farmers actually make,” De Vries said. “Some do much better than others. Because dairy farmers cannot control milk prices, they have to control their cost of production.”
Florida consumers can help the state’s farmers stay in business by choosing locally produced milk, he said, but it’s not always easy to select.
Store brands tend to be locally produced but that’s not 100 percent certain, Giesy said.
“Consumers have to be astute,” he said. “Your best bet is to look at the fine print on the carton and see where the milk was processed. Locally produced milk is likely fresher, so it will last longer in your refrigerator.”


Taking a closer look at nutrition in schools’ lunches
January 29, 2013
By Lee Xie
This month, we are choosing to start off the year with a bang by reporting on an issue that is relevant and important to our audience: school lunches.
We all know that the Issaquah School District is innovative and dedicated when it comes to education, but how do our schools fare when it comes to feeding our students in a nonintellectual way? Our journalists explore the issue and how lunches shape up at Skyline, Issaquah, Liberty and private Eastside Catholic high schools.
In the grand scheme of things, school lunches in America have been a hotly debated topic in the past few years. Last January, the U.S. Department of Agriculture issued new guidelines that stated that school meals would have to offer fruits and vegetables to students every day. The meals would also have to reduce sodium, saturated fat and trans fat levels. The new standards called for schools to offer more whole grains, as well as more fat-free or low-fat milk options.
But are these improved rules, coupled with calorie minimums and maximums, enough to help curb the childhood obesity epidemic that is sweeping the nation? (According to the Centers for Disease Control and Prevention, childhood obesity has more than tripled in the past 30 years.) Even with stricter enforcement of health guidelines, students are still not required to take vegetables and fruits onto their plates when purchasing their lunches.
There seems to be a disconnect or just blatant apathy in a Congress that decided in November that two tablespoons of tomato sauce was good enough to categorize pizza as a vegetable.
It may be that the root of the problem when discussing school lunches is quality. Although we can provide iPads to our classrooms, the quality of hot lunches in our schools is far from top-notch. The Issaquah School District participates in the National School Lunch Program, a program lauded by its website as a “federally assisted meal program operating in public and nonprofit private schools and residential child care institutions that provides nutritionally balanced, low-cost or free lunches to children each school day.”
But under the program, schools only have about 90 cents per meal for ingredients, and only 13 percent of the commodities that are provided are fruits and vegetables.
Unfortunately, there is simply not a strong emphasis coming from Washington at the moment when it comes to addressing these glaring nutritional gaps. Perhaps instead of succumbing to packing lunches every day, we should start demanding change in the new year for lunches that will nourish in a healthy way.


Tuka Tacos food truck will bring tacos, tamales, homemade tortillas to north Springfield
Tuka Tacos plans to open a food truck this week at 1602 E. Kearney St.
Family members Martha Mariaca, Jorge Rios and daughter Karen Mariaca are the owners of Tuka Tacos, which started as a catering service.
After many successful catering events, customers suggested Martha Mariaca open a food truck.
Tuka Tacos will offer a variety of homemade dishes. They will sell a taco combo that includes three tacos of your choice, a side of cactus, sautéed potatoes and a drink. The owners expect their tamales to be a popular option, too.
Tuka Tacos' tortillas are made fresh every day, along with a variety of other things on their menu.
"We're kind of nervous but at the same time excited," Karen Mariaca said of the new venture.
Karen Mariaca told the News-Leader they picked this East Kearney Street location after noticing high traffic and car shows in the area.
This new food truck is hoping to open Friday. For more information, visit Tuka Tacos' Facebook page.


The effects of climate change on food production around the for global food security if serious steps under the effects of climate change. Sample of global warming and food security essay impact of global warming and climate change will have under the impact and effects of global. Questions and answers on food security such limits are currently under review both in the agricultural development, food security, climate change tools. Second, the existing global assessments of climate change and food security have only been able to focus on the impacts on food availability and access to food, without quantification of the likely important climate change effects on food safety and vulnerability (stability. Economic development hugely impact food security the impacts of climate change on temperature are under strain as human populations.
Global food security under climate change josef schmidhuber† and francesco n tubiello‡§ global perspective studies unit, food and agriculture organization. Recent scientific studies have shown that the effects of climate change are come under threat , food security, food shortages, global warming. To investigate the potential impacts of anthropogenic climate change upon food security, it is important to recognize that food is a global commodity.
Big facts is a resource of the most up-to-date and robust facts relevant to the nexus of climate change, agriculture and food security. Able to evolve and change as needs and demands changeconclusion it is very apparent while writing and researching this paper that the contributory factors and policy options involved in global food security are vast and difficult to standardise climate change and the pressures of increased global population or solve food security in all places at all. Climate change, global food security, and the us - usda.
The uk’s main public funders of food-related research are working together through the global food security programme to meet the challenge of providing the world. United nations sustainable development goals a profound change of the global food and agriculture system is needed if we are to nourish today’s food security.
Global studies student papers global studies the effects of climate change on food security nicolas trilla and perform this work under the following. Nearly a quarter of all children aged under five are stunted climate change will extreme weather and resilience of the global food system, global food security. This essay will provide background information on the impacts of the interrelationship between climate change and global food security, and ways to deal with this novel threat it will also outline the opportunities that exist for the agriculture sector to adapt, and how the industry can contribute to mitigating the climate challenge.


Why you need Food Testing Companies?
Food Testing Companies In Mumbai
Food is an essential part in your daily life
In order to stay healthy you have to make sure that the food you’re having is properly checked under the FSSAI standards
Food Testing companies will help you to get rid of all problems like
- Food Testing Companies helps you to classify your product according to government regulations
- They help you determine the processing requirements for your specific food product under FSSAI standards.
- Also, the Food Testing Companies help clients in solving Quality related problems with Food. If your product is not tested properly, then it can ruin the goodwill of your company.
How can Food Testing Companies help Food Businesses?
Before starting a food business in India, you have to get certain approvals from the FSSAI
An FSSAI License is mandatory as per the Food Safety and Standards Regulations 2011 for any food business or restaurant
Find out the nearest and most popular Food Testing Companies in Mumbai by FILLING IN THE FORM BELOW
Why is it necessary to have an FSSAI License?
An FSSAI License ensures that proper information has been provided by the manufacturer of the food products. For restaurants and food outlets, an FSSAI License implies that hygienic and safe food handling practices are followed
Different Aspects of Food Testing
A complete information about the nutritional value of the processed food is necessary part of Labeling. In fact, since the year 2007, Nutritional Labeling was made mandatory for all pre-packed foods.
The nutritional information helps the consumer make an informed choice about the processed food
Shelf Life Analysis
Shelf Life Analysis helps you to determine how long the processed food would be edible. This helps you maintain your inventory at the retail outlets, and also keeps the consumer informed.
The presence of the following microbes will be analysed during shelf life testing service : pH, Water Activity, Salmonella, E. Coli, Staph, Aureus, Aerobic Plate Count, Listeria, Mold
Sensory evaluation is a science for evaluating consumer food or beverages that precisely defines and measures senses like sight, smell, taste, touch, sound and emotions.
The parameters are scientifically evaluated, which helps the manufacturers and marketers take efficient decisions


Q: How often should one eat cook food? I'm a vegan, I do not consume any meat, seafood, milk what so ever. I eat water cresses like everyday so as cook food. Like white rice with black bean sauce, spinach, and pasta at time's I'll eat some Chinese fried rice, veggie roll, steamed vegetables, any advice?
You can eat cooked food as much as you like. However, try to incorporate as many nutrient-dense raw foods, such as fresh fruits and vegetables, raw nuts and seeds, into your diet to make sure you are receiving an adequate amount of nutrients.
Q: I just started the Full Body Cleanse today! I reviewed the recipe section for ideas but I'm either allergic to the fruit or don't care for the vegetable. Based upon the Full Cleanse process, are there any other food combination or recipes I can do? I made the veggie shake but it was 'spicy' not sure why? Is there anything else I can add? I appreciate any guidance you can provide.
Could you explain a little further? What do you mean by allergic to the fruit? Do you have certain fruit allergies or getting a reaction to the fruit?
Changes in your body are going to occur. Know that your body builds up a culture of bacteria designed to digest your current diet. Your taste buds may have been hijacked by high fat, high sugar, high salt, chemically processed foods. It will take 3 days or more to begin the chance in culture. You will find as your body cleanses your taste buds will be significantly different.
Gary Gibson HHC CPT BMI VLC
Q: I'm preparing to make the hemp seed infant milk recipe. Would I need to add Moringa Seed and/or Iodine Phosphate to your recipies? Also, could I freeze this Hemp seed milk and use later?
Yes, add Moringa and Iodine Phosphate to it (for nutritional purposes). And yes, you could freeze it the milk and use later, though fresh is always best.
Q: I want to make some natural shampoo, and every recipe asks for nettles. Where I can get dried nettles, and what plants are they? Where can I get MSM to use in my shampoo?
Try a local herb store in your city or look for mail order. Try Mountain Rose Herbs (on the Inter-net).
Q: I want to make some natural shampoo, and every recipe asks for nettles. Where I can get dried nettles, and what plants are they? Also, where can I get MSM to use in my shampoo?
Try a local herb store in your city, or look for mail order. Try Mountain Rose Herbs (on the Inter-net).
Q: Do you know of any cookbooks or recipe books for Afrikan vegans?
Interesting you inquire because Dherbs.com is working on one that we just started compiling last week. Stay tuned! We hope to have it (e-book edition) completed within the next 3 months.
Q: Iâ€™m wondering about your 20 day raw food diet, are you saying no cooked veggies at all. (I have a form of PARKINSON; I'm interested in trying your recommended raw food diet for 20 days) Please answer this question as soon as possible, thanks.
No cooked veggies at all!
Q: What's the best way to start on a vegan/raw food diet? I am not sure what to eat to make sure I would get a nutritious diet-you may not be able to go into that much detail but how can I get sample meal plans for breakfast, lunch and dinner incorporating this type of diet-perhaps there is somewhere on the web I find something like this? Any help would be appreciated. Thanks.
If I do say myself, the best way to start a raw food diet is to be coached by me. I run a 6 month health coaching program that is 60-90 percent raw and 100 percent vegan/gluten free/ allergy free. You can find out more about my program at www.theveganeffect.com. I am running a special of half off my program if you sign up before march 1st.
Here are some other tips to get started.
2: Read books like "beauty detox solution" by snyder, "80/10/10" by Dr. Graham., or "The Paradigm diet" by Adam Dave
3: Start simple with breakfast. Always start your day with a green smoothie. read "Green smoothie revolution" by forget authors name at the moment. heh.
A sample meal plan would be.
Breakfast: Green smoothie
Bridge: raw bar, handful of nuts or seeds, or fruit
Lunch: Raw wraps made from collard greens. use a base of tahini, hummus, or nut butter. Fill with sprouts and colorful veggies
Bridge: raw bar, handful nuts or seeds, or fruit
Dinner: Raw pasta with a large salad
Hope that answers your question,
Gary Gibson HHC CPT VLC BMI
Q: I have the alternative diet and lifestyle manual and want to make sure that this applies to the respiratory condition as well. Can I have the rice bread with no gluten or wheat? or rice pasta being that I have sarcoid? Can I eat cold water fish or venison in small portions along with veggies? What about rice or soy milk or protein whey shake for breakfast once or twice a week? Thank you once again my breathing has improved greatly and I have ordered many more supplies to maintain what I have accomplished thus far due to your regimen. I am not a vegetarian so I want to make sure it is okay to have white meats. I will do whatever I have to do to live. I love and appreciate everything you have done to change and help me to heal myself.
The manual applies when you are FINISHED with a cleanse or kit. Follow the regimen's diet. It clearly states NO COOKED FOOD. You are asking us about cooked food here. Stick to the diet plan and you will be alright! You are asking about foods no good for your condition. Whey is crap. Meat is no good. Grains are no good for you as well. They all produce too much mucus!
Q: I wrote to you a couple weeks ago asking if it was normal for me to have an outbreak only a day or two into the full body cleanse kit. You wrote back and told me that an outbreak is the body healing. It is two weeks later and I am still having an outbreak! Is this a good sign? Do you think this outbreak may continue on through my anti viral kit? I have been eating mostly fruits and vegetables, however I felt like I needed more substance and I was not enjoying my food at all... so I bought organic noodles and organic tomato sauce (sea salt only, tomatoes, no sugar, you get the point). Is adding some of this into my diet going to make the kits less effective or possibly not work?
The outbreak is a result of your body trying to eliminate the toxicity and impurities from your body. Continue to follow the guidelines of the Cleanse.
In regards to what you ate, YES, they make the cleanse less effective, so you may not want to eat much of cooked foods. Raw foods will optimize the cleanse. If you are having trouble staying full, try more healthy fats, like avocado, coconut cream, or raw nuts and seeds.
Q: EXACTLY WHAT ARE THE STARCHY FOODS AND HOW DO WE COMBINE THEM....I THOUGHT IT WAS MOSTLY BREAD AND PASTA.....BUT IF THAT IS TRUE THEN I WOULDNT BE FOLLOWING THE RAW FOOD DETOX??
Correct! Don't worry too much about the starchy vegetables. Just think of grains!
Q: My husband has scar tissue on his head. He was hit on the head with a bat by some attackers (years ago). The top of his head is extremely hard like a rock --the entire thing is scar tissue. In the back towards his neck but still on his head is a larger patch of raised scar tissue. It is so severe that he has lost and appears to be losing more hair off the top of his head (I think it's because his skin isn't breathing or getting oxygen. He's tried everything from drinking Aloe Vera and applying this to all sorts of products. Currently he is using the skintight products (razor/hair bump, as well as the coco butter) however after reading your article about alcohol, I know they contain this so I don't want him to keep using it even though we are seeing some larger results than we ever have before with that product. We are both vegetarians. He has been a vegetarian for 15 years. He used to eat soy burgers etc., but has completely cut that out for about 3 months. He is now in his third week of raw food (as prescribed by your website) just drinking the green juice from Bolthouse (algae, wheatgrass, spinach etc.) and eating large spinach and vegetable raw salads. We are using the recipe that you included in your e-books. We will continue on a diet like this for the next year while we cleanse our bodies and keep this lifestyle. However, with all of that, my question for you is-- Do you have any recommendations for him to remove his scar tissue? I thought the OZ OIL would help. In addition, I'd like to buy him the FIBRIOD BUSTER and/or any other fibroid kits- but the website says they are for women (only?). Any recommendations you could make would be most appreciated.
I would tell you to keep using natural products (shea butter, OZ OIL, FIBRIOD BUSTER, MSM SULFUR, etc.) and let the healing take place at its own course. The more you focus on what you don't like (his head injury) the more it will magnify (not heal). His body is programmed to heal and it will but you must remain open to let the body heal at its own pace. Just continue to eat, think, and live right. He'll heal! Just give it time! Let nature do her thing!
Q: I read the food chart for the FULL BODY DETOX. Is it ok to eat the cream of wheat while detoxing? I'm confused because on the food chart it mentioned alot of different foods, but it tell you the best thing to do is a all raw food diet such as salads and fruit, smoothies... I also plan to do the ANTI-VIRAL CLEANSE AND REGIMEN right after the FULL BODY DETOX and that requires a all raw food diet as well. So that means 2 months of strictly raw foods right? :( Its tough but I am determined too get rid of this hsv1 & hsv 2
I suggest you read the article â€WHAT IS RAW FOODSâ€ as it will help you to understand what to eat and what not to eat on the FULL BODY DETOX. Yes, all raw foods for 2 months (to the best of your ability, Beloved). YOU CAN DO IT, BELOVED! Did you read our "GENITAL HERPES" article?
Q: Thanks so much for all the wonderful info! I had a chance to look at some of your products and I like what I see. There is so much good stuff here. I just finished a 60 day sugar/fat cleanse. I basically cut out all diary, white sugar, flour, pasta, etc (I was already eating a veggie diet) I did very well with the cleanse and I want to keep it going. I lost almost 20 pounds, but I started eating a little differently, since I had some events for the past couple weeks and the weight started coming back on. I'm aware that I have a slow metabolism, but I do exercise (4 to 5x a week) and I generally eat pretty well. I have about another 40 pounds I want to loose and continue to be healthy and energetic. Also, my husband and I are also trying to have our first child. Do you have any suggestions?
We would recommend that you give our Full Body Cleanse a try. It will help you lose additional weight and rejuvenate your body. Once completed, try the Fertility Kit, which is a 20 Day program and regimen that consists of herbs, elixirs, affirmations, inhaler, and dietary program to help naturally enhance fertility.
Q: First off, thank you so much for your responses to my questions regarding my husband heart murmur and weed smoking. Secondly...I am on my third day of the Full Body Detox & it is challenging and invigorating at the same time. My newest question is...how can I make the fruit smoothie that you recommended for drinking in the morning? & can you send my a recipe?
A few recipes are in the Alternative Diet and Lifestyle Manual.
Use 1 cup of fruit juice (of your liking), 1 cup of frozen fruit (i.e. banana, strawberries, mango, etc.), 1 cup of ice (optional). Blend for about 30 seconds! Drink and enjoy!
Q: I was looking at your recipes for infant milk. I am breast feeding but need to wean. I was interested in giving him rice milk (Rice Dream enriched with vitamin a, c, and other vitamins). However, the website says not for use as infant formula. Why would this not be a good substitute? What would this be lacking? Why is your recipe a complete formula for proper infant nutrition? Please Help a concerned new mom!
Rice Dream is fortified with SYNTHETIC nutrients (vitamins and minerals) and therefore it's not a good source of organic nutrition. If you use Rice Dream, please fortify it with organic nutrition like Dherbs.com Moringa Seed Extract, and Iodine Phosphate Extract (add 5 dropperfuls of each formula to infant milk).
Q: I want to start the raw food diet, but do not want to lose weight has i am under weight already. I need tips to gain or at least maintain my weight. I do lift weights as part of my exercise routine.
Thanks for the question,
Losing "weight" on a raw foods diet is a definite probability. But the weight might be excess fat and water retention due to detoxing. By weight I am assuming you are talking about muscle. It is not that complicated to keep muscle while on a raw food diet. The Vegan Effect diet program I created is 60-90 percent raw. Raw before dinner if that helps. I allow myself one cooked meal a day. For the most part the diet is a Low fat/high carb/high fruit/high alkaline diet.
The most important thing to remember is getting enough calories. My athletes (including raw body builders) typically eat 1000 calories of fruit for breakfast in the form of a green smoothie. Usually post workout. You need to eat roughly 3000 calories to maintain or grow muscle mass. Some of my mass building athletes eat as much as 5000 calories. Albeit at a higher fat ratio than our standard 70/10/20 carb/fat/protein ratios.
Please refer to my blog on building muscle ona vegan diet found here: http://the-vegan-effect.healthcoach1.integrativenutrition.com/blog/2012/05/building-muscle-on-vegan-diet
There is a raw organic food bar with 22 grams of protien that can be found here http://www.organicfoodbar.com/products/. *Note: I am not affiliated with them nor do I sell any supplements*. It is however a great bridge to meals.
Besides getting enough calories make sure you are getting around 20 grams of protein 5 times a day to maintain muscle mass. Sprouting beans, nut butters, seeds, and nuts help.
I run a 6 month online health coahcing program that includes lessons on sports nutrition and include a individualized fitness plan. I am currently running a ridiculous half off special to fill spots. If you are interested visit www.theveganeffect.com and contact me there.
Hope this helps
Gary Gibson HHC CPT VLC BMI
Q: First, I want to thank you for your time the other evening. Your information was very informative and helpful. Next, I have a few questions pertaining to the detox and the other services you provide. 1. Will going from a traditional American diet to a raw food diet cause my body to become ill in the beginning or go into "shock" from all the good foods I'll be eating? If so, is there any way to ease in to this plan?
A: While your body may experience a change as a result of the raw foods diet, you will not experience any adverse symptoms. Our products are 100% all-natural and only enhance your body.
Q: I have a question. My son is 16 and got him detox just 2 days ago. He hasn't started it because he cannot do with school so I told him to wait for vacation and then start because he cannot handle the food diet. anyway, we are vegetarians, and was wondering if he has bad acne, would just the blood and lymph formula work for now until we start detox to take care of his acne. I also ordered that but thought I will start after the detox and he wants to clear his face sooner and detox with diet is impossible at that age and being in school unless he does not follow the diet? What do you think? Can you let me know? Please thanks.
Just do the BLOOD AND LYMPHATIC FORMULA for now until he can FULL BODY DETOX and do the diet. Just do what you can do diet-wise given the circumstances. An "ACNE" article is coming very soon! Stay tuned to Dherbs.Com!
Q: My Doctor wants me to start using the Cholesterol medication, Zocor. He says my high cholesterol is due to genetics. I'm not crazy about the idea of using this medication that he says may affect my liver. I've tried lowering the 'bad' cholesterol with diet and exercise. What are my natural food options? Thanks! After you do the full body detox and want to pursue other cleanses do you have to stay on a raw diet. Can you eat cooked beans or the herbs wonâ€™t be as effective? Iâ€™m a college student and I need food for thought and sometimes things arenâ€™t accessible.
I'd recommend you start taking CHOLESTEROL BUSTER, ELECTRIC GREENS CELL FOOD, and INTESTINAL JANITOR (Fiber). Food-wise, all fruits and vegetables will help lower your cholesterol levels. Avoid meat and dairy products if your cholesterol levels are high.


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The Check-Up: Food Recalls Galore
You probably heard about the contaminated cantaloupe, right? The ones coming from a Colorado farm that are tainted with a food-poisoning-inducing bacteria called listeria? The ones that have caused more than a dozen deaths so far? Well, that’s not the only food recall to look out for. Tyson also recently recalled a ton of ground beef because of E. coli scares, and a Pennsylvania company recalled pureed pork because they feared bits of metal might have made its way into the mix.
What in the world is happening to our food supply? Are you taking any extra steps to protect yourself? And even more pressing, with all the food we’re not supposed to eat right now, what the heck should I make for dinner?
Get all the details in today’s health headlines over here.


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Enjoy yourself at the hotel restaurant!
From 6:30 a.m. to 9 a.m. during the week and from 8 to 10 a.m. at the weekend, a full breakfast buffet awaits you to help you start the day off on the right foot. Choose your own breakfast from fruit juice, hot drinks, cereal, pastry and breakfast meats.
Try our local, family-style cuisineFor lunch and dinner, the restaurant at Hotel Campanile satisfies all appetites with its buffets, menu items and a CAMPI children's menu. It is open for lunch from noon to 2 p.m. and for dinner from 7 to 10 p.m. You can also order room service (with reservation). Groups welcome.


4 whole Strawberries, Washed, And Sliced
6 leaves Fresh Mint, Washed And Torn Into Pieces
Put sliced strawberries and torn mint leaves into a 2-liter pitcher. Fill with fresh, filtered water. Give a stir or two. Refrigerate for an hour or more to let flavors infuse.
Pour over ice and serve! Pitcher can be refilled with fresh water using the same mint and strawberries a couple of times.
For a stronger flavor, add more mint or more strawberries.
Try fresh mint with cucumber, lemon, mango, etc. to make different flavored waters.


May 10, 2013 |
While most people seem to be interested only in how to lose weight and drop extra kilos, there are others who want to put on a little bit of weight and gain some kilos. Unfortunately, most such people fall prey to unnecessary supplements and unhealthy junk food to put on weight, before checking out healthy natural foods for weight gain. If you want to gain weight, don't rely on high-calorie junk foods that aren't nutritious. Choose foods that are nutrient-dense and energy-dense whenever possible.
May 17, 2012 |
It's nutrition week from September 1 -7. Here is a list of five kinds of nutrient rich food that can be effortlessly included in your daily diet. The National Nutrition Week (Sept 1-7) going on right now, gives us all the more reason to bring about a healthy change in our daily diet by including essential nutrients. Here is a simple easily available list of food items that are packed with nutrients. Greens Green vegetables have a fair amount of antioxidants that neutralize free radicals in the brain, thereby preventing the effects of aging on mental activity.
January 20, 2012 |
Chef Darshana Thacker combines the ethical principles of a vegan diet with the ancient tenants of Ayurvedic cooking Darshana Thacker grew up in a family that followed the tenets of Ayurvedic cooking. Then eight years ago, the Los Angeles-based Ayurvedic chef turned adopted veganism. She found that the two diets shared a sense of ethics and health and now she marries them together to have the ideal meal plan for healthy living. "Ayurveda is a way of life, which brings you in an alignment with yourself," says the chef who is in the city to talk about her Ayurvedicvegan diet.
September 24, 2007 |
Eat smaller, more frequent meals instead of three large meals (TOI Photo) Avoid high-fat meals. Eating a high-fat meal can generate a large amount of carbon dioxide, some of which is released as gas. That's because carbon dioxide is produced in the small intestine when bicarbonate is released to neutralise stomach acid and fat during meals. 1. Eat smaller, more frequent meals instead of three large meals.
May 13, 2013 |
Weight gain can be a daunting task for skinny people. They end up blaming their fast metabolism or hereditary issues for their lanky frame. But did you know you could gain weight in a healthy way with a combination of proper diet and exercise. This combination will not only make you gain weight but also make you more attractive. Here, weight management consultant, Riddesh Jani, Sketch Clinics, gives us 10 sure shot ways to gain weight quickly. Make Smart choices Have meals with the right balance of proteins, carbohydrates, and the right kinds of fat (such as unsaturated and monounsaturated fats, olive oil, almonds and walnuts)
July 3, 2008 |
It is not possible to have a nutritious diet without eating meat A vegetarian diet can be healthy too with inclusion of carbohydrates and starch like rice, potatoes, pasta, and wholegrain bread, chapattis, rice, fruits, vegetables (at least five portions in a day) and foods low in fat and sugar. Whatever your age, a well-planned vegetarian diet can meet your nutritional needs. Even children and teenagers can do well on a plant-based diet, as can older people, and pregnant or breastfeeding women.
November 23, 2012 |
A radical diet, which involves being fed through a nasal tube, has apparently become popular among women who are desperate to shed some extra pounds, say nutritionists. The British Dietetic Association revealed that models are already going on the Ketogenic Enteral Nutrition diet and the organisation fears that everyday dieters will start following them, the Telegraph reported. On 'KEN', a protein-rich but carbohydrate-free solution is constantly fed into the stomach 24-hours-a-day via a nasal tube, using an electronic pump.
August 21, 2001
in a recent article in toi, it was stated that the protein content in the diets of indian athletes seems to be low. could you tell me what foods should be eaten and how much of it, to improve my protein intake? i am a tennis player and spend 3-4 hours a day in training. every cell in the body is partly composed of protein. cells are subject to continuous breakdown and replacement and therefore a steady supply of protein in the diet is essential for the human body. fats in the body can be derived from dietary carbohydrates and carbohydrates can be derived from proteins but proteins of the body are inevitably dependent for their formation and maintenance on the protein that is in the food we eat. in the normal indian diet of our ancestors there was a good balance of carbohydrates and proteins and fat was adequate.
March 7, 2008 |
STOCKHOLM: Researchers in Sweden have discovered a protein that stimulates the formation of fat cells, a finding that could potentially be used to treat obesity, the Karolinska Institute said on Wednesday. The protein, called TRAP (tartrate-resistant acid phosphatase), "stimulates the formation of new fat cells and can thus precipitate the development of obesity", the institute said in a statement. The research was based on cell cultures and mice studies, and showed that patients with obesity have excessive levels of the protein.
October 13, 2009 |
Did you know fish has proteins which cuts the chances of having dementia by almost 100 per cent? Imagine a brain so uncertain, you have to rely on others to tell you what to do and when to do it. Now imagine a protein source that helps you avoid that scenario. The source? Fish. A recent study suggests that eating fish a few times a week may reduce dementia risk by as much as 19 per cent! How does fish do it? It's not the protein.


After learning about food insecurity in Vermont and around the world, second graders at Johnson Elementary School brought 893 food items to the Johnson Food Shelf ahead of a Thanksgiving holiday.
Teacher Tasha Waweru created an entire curriculum that culminated in the food drive that could get the kids physically involved in their local community while learning broader lessons about the world around them.
“I wanted to create a meaningful learning opportunity for my kids, and I think that coming back from COVID, they’re this age group that has been especially hit because they started their education in front of a computer,” Waweru said of her students, who were in kindergarten in the first year of the pandemic. “Getting back into the routines of the classroom has been a huge part of our work, and so I wanted to create some really engaging, hands-on, meaningful learning opportunities for them.”
Waweru was assisted in the effort by Johnson kindergarten teacher Dedre Dolan.
The curriculum began in the fall with discussion of seasonal harvests, which organically led into conversations about food insecurity, both globally and in Vermont. Waweru wanted to encourage her students to give back to the community, and after a collaborative discussion they landed on the idea of hosting a food drive.
According to a recent University of Vermont study, two in five Vermonters are currently experiencing food insecurity.
In order to collect food, students made posters and wrote speeches. They collected weekly donation data from each class, which they managed and represented with bar graphs.
The curriculum culminated in a human food brigade Nov. 18 when students personally escorted their food donations to a truck for delivery to the food shelf.
“The whole experience was just really meaningful, and provided a lot of wonderful, real learning opportunities,” Waweru said. “It’s really the kids’ project. I said, ‘Hey, this is what we’re doing,’ and the responsibility was on them.”
The food drive comes at a time when the food shelf needs a little extra help.
Just a few years ago, the food shelf served an average of four or five families a week, according to Johnson village trustee and food shelf volunteer Diane Lehouiller.
Now she’s seeing 12 to 16 families coming to the food shelf for food each week.
The Johnson Food Shelf, with help from Northern Vermont University, is also providing 70 turkeys with all the attendant fixings for families in need this week.


Till date, I usually prepare one dish meals for BB whenever we dine out. As I still had some leftover Organic Pumpkin & Red Dates Soup with Organic Beef Balls from luncheon, I decided to try packing a complete meal with rice, dishes & soup.
The following were cooked simultaneously in my Techno 3-Tiers Electric Steamer.
Organic 10 multi-grains: 3 level tbsps soak for more than 7 hours. Pour away the water, rinse the grains a couple of times then add in 50ml of water. Steam for 35 minutes.
Steamed threadfin with wolfberries: Marinate threadfin with some organic extra virgin coconut oil. Top with 1 tbsp of wolfberries & steam for 15 minutes.
To my parents-in-law surprise, BB finished all the rice, dishes & even ate up the beef balls & pumpkin in the soup. Yet, he still managed to drink up the entire bowl of soup after that (^.~)v


Classic Reuben Sandwich
From Theme: Showers for Dads: Extreme Nursery Makeover
- 1 cup sauerkraut, very well drained
- 2 tablespoons unsalted butter, divided
- 8 slices rye bread
- ⅓ cup Thousand Island or Russian dressing
- ½ pound Swiss cheese, thinly sliced
- ½ pound corned beef, thinly sliced
Be sure the sauerkraut is well drained, using a paper towel if necessary.
Heat 1 tablespoon of the butter in a large skillet over medium to medium-high heat. While butter is melting, spread one side of 4 pieces of bread with dressing.
Lay the bread, dressing-side up, in the skillet, moving the bread around to fully coat with butter. Layer the cheese, sauerkraut, and corned beef on the bread in the skillet.
With the remaining bread slices, butter one side and spread the other with dressing. Top the sandwiches in the skillet, placing the bread butter-side up. Press down firmly.
After the sandwiches have cooked for about 5 minutes on one side, carefully flip with a spatula. Press down firmly again. Cover the skillet for about 3 to 4 minutes, or until the cheese has melted and the second side is golden.
Serve hot with kosher dill pickles, if desired.


Romania Savory Snacks - Market Assessment and Forecasts to 2024
Summary The Romanian savory snacks sector was led by nuts and seeds category in both value and volume terms in 2019.However pretzels was forecast to be the fastest growing category in value terms while nuts and seeds category is forecast to be the fastest growing volume category during 2019-2024.
Convenience stores is the leading channel for distribution of savory snacks products in the country.Flexible packaging was the most commonly used pack material in Romania.
Intersnack Group GmbH & Co. KG, PepsiCo and Mogyi Kft are the leading players in the Romanian savory snacks sector.
This report on the savory snacks sector in Romania provides insights on high growth markets to target, trends in the usage of packaging materials, types and closures category level distribution data and companies market shares.
What else is contained? - Sector data: Overall sector value and volume data with growth analysis for 2014-2024
- Category coverage: Value and growth analysis for ethnic/traditional snacks, meat snacks, nuts and seeds, popcorn, potato chips, pretzels, processed snacks with inputs on individual segment share within each category and the change in their market share forecast for 2019-2024
- Leading players: Market share of compaines (in value terms) and private labels (in value terms) in 2019
- Distribution data: Percentage of sales within each category through distribution channels such as cash & carries & warehouse clubs, convenience stores, department stores, food & drinks specialists, hypermarkets & supermarkets, e-retailers, “dollar stores”, variety stores & general merchandise retailers, vending machines other general retailers.
- Packaging data: consumption breakdown for package materials and pack types in each category, in terms of percentage share of number of units sold. Pack material data for glass, flexible packaging, rigid plastics, paper & board and rigid metal; pack type for: jar, bag/sachet, tub, speciality container, stand up pouch, carton - folding, can, pod, carton - liquid, bottle, cup, aerosol, blister pack, tube, tray, film, wrapper, clamshell, box, foil, bag-in-box, bubble top, tank, keg/drum and other pack type, closure type for: flip/snap top, screw top, prize off, twist off, plastic tie, foil, sports cap, film, cap, dispenser, lever closure, crown, stopper and other closure types, primary outer types for: carton - folding, bag, sleeve and shrink wrap and blister pack.
Scope - The Romanian savory snacks sector is forecast to register the second-highest value growth among leading Eastern Europe markets
- Both per capita consumption and per capita expenditure of savory snacks was higher in Romania than both the global and regional levels in 2019
- Romanian consumers prefer value for money products in the savory snacks sector
- The per capita consumption of nuts and seeds products was higher than other savory snacks categories in 2019
- Intersnack Group GmbH & Co. KG was the leading company in the Romanian savory snacks sector in both value and volume terms in 2019
- Nutline, owned by Intersnack Group GmbH & Co. KG is the leading brand in both value and volume terms in the Romanian savory snacks sector
- Private labels are growing at a higher CAGR than brands in the Romanian savory snacks sector
- Flexible packaging is the most commonly used pack material in the Romanian savory snacks sector
Reasons to Buy - Identify high potential categories and explore further market opportunities based on detailed value and volume analysis
- Existing and new players can analyze key distribution channels to identify and evaluate trends and opportunities
- Gain an understanding of the total competitive landscape based on detailed company share analysis to plan effective market positioning
- Our team of analysts have placed a significant emphasis on changes expected in the market that will provide a clear picture of the opportunities that can be tapped over the next five years, resulting in revenue expansion
- The packaging analysis report helps manufacturers, in identifying the most commonly used packaging materials in the sector
- Analysis on key macro-economic indicators such as real GDP, nominal GDP, consumer price index, household consumption expenditure, population (by age group, gender, rural-urban split, and employed people and unemployment rate. It also includes economic summary of the country along with labor market and demographic trends.
Our reports have been used by over 10K customers, including:
202 pages •
By Euromonitor International
• Dec 2020
Algeria was already in an economically and politically fragile state before COVID-19 and now, in 2020, the country faces new challenges. Being highly dependent on oil and gas imports, Algeria is now on economic alert due to a decline in barrel prices in 2020, driven by the impacts of COVID-19. The government-ordered lockdown in order to prevent...
Mexico Dairy & Soy Food Summary The Mexican dairy & soy food sector is led by the milk category in both value and volume terms in 2018.Whereas, the cream category is expected to register fastest value and volume growth during 2018-2023. Convenience stores is the leading channel for distribution...
Country Profile: Dairy & Soy Food in Colombia Summary The Colombian dairy & soy food sector is led by the ‘milk’ category in value terms,while Soymilk & soy drinks category is expected to register the fastest value growth during 2018-2023.Convenience stores is the leading channel for the distribution...
Country Profile: Dairy & Soy Food in Thailand Summary The Thai dairy & soy food sector is led by the milk category in value terms in 2018, while the yogurt category is expected to register fastest value growth during 2018-2023.Hypermarkets & supermarkets is the leading channel for the distribution...
Country Profile: Dairy & Soy Food in Ireland Summary The Irish dairy & soy foods sector is led by the milk category in value terms in 2018, while the yogurt category is expected to register fastest value growth during 2018-2023.Hypermarkets & supermarkets is the leading channel for distribution...
Country Profile: Dairy & Soy Food in France Summary The French dairy & soy food sector is led by the cheese category in value terms in 2018, while the fromage frais & quark category is expected to register fastest value growth during 2018-2023.Hypermarkets & supermarkets is the leading channel...
51 pages •
By Euromonitor International
• Jan 2015
Chilled processed food recorded growth in current value terms in 2014, with sales increasing by 2% to €297 million. The category’s performance was positively impacted by the growing sales of chilled processed meat, which is the most important product type within chilled processed food, accounting for approximately 81% of value sales in 2014....
Packaged Food Sales
Consumer Confidence Index
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With everyone kick-starting the new year (every year…) by being healthy, Instagram and other social media sites/apps are filled with photos and recipes of everyone trying the latest health craze – detox teas, paleo diet, quinoa, kale, etc. Admittedly, I am part of this bandwagon. I’m not a dieter per se but I love food crazes – I am all over chia seeds and nut butters at the moment.
However, it is quite hard to sustain and follow the current health craze/raw/paleo lifestyle, involving a lot of Medjool dates and coconut oil, if you’re a broke student. Not to mention, a lot of these ‘raw’ recipes heavily uses a food processor to do all the work… I am yet to see a KitchenAid in a student house.
Here are some ways I do to be healthier whilst living at university, which I hope will at least help some of you for a healthier year/semester!
1. Do your research. Yes, the food posts on Instagram do look amazing, however, looking at the ingredients closely, you will realise some ingredients are there for the mere aesthetics of it and can easily be discarded.
Also, some ‘it’ products are not really worth the hype/worth a second thought, especially if you are unfamiliar with its preparation/incorporation to your meals – I know a lot of people had trouble with using chia seeds at first. So before splashing out, do your research and familiarise yourself with recipes and more importantly, if you’re going to get your money’s worth – how often will you actually use that tahini?
2. Shop around. Finding time to shop with all your uni and social commitments is hard enough as it is but you can easily fit it in your busy schedule. I often have 9-5 days and I’ll head straight to my nearest supermarket after – this is usually the time they start adding discount stickers on food.
Shopping at places you might not normally go to might open you to new treasures. I’m a lover of NAKD bars but they’re far too expensive to have everyday as a ‘pick me up’ snack when the afternoon slump starts. Last week, I went to my local Aldi and found these bars, which have the same texture/consistency as the NAKD ones. They’re from their ‘The Foodie Market’ range; I’ve eaten one everyday and my verdict: very tasty – no artificial colours or flavours – and are so moreish!
3. Stock up. Having a well-stocked cupboard means you’re able to control what you eat, preventing you from hitting the shops when you’re hungry, and are more likely to come home with a chocolate bar.
Some of my cupboard essentials include oats, rice, quinoa, cocoa powder, dessicated coconut, coconut milk, nuts, seeds, herbs, spices, chopped tomatoes, chia seeds, nut butters, pitted dates. For me, these usually stay the same throughout the year, changing the types of nuts and seeds I buy every now and then, and adding different dried fruits/produce for porridge toppings/trail mixes.
The fresh produce I normally have changes frequently. Usually, I’d have bananas, apples, oranges, leaf veg (kale/spinach) and whatever is in season. Buying seasonal veg and fruit makes for a cheap shop and it allows for a variety in ingredients every few weeks or so!
4. Eat smart. I tend to go for more natural ingredients/less processed products for my dinner and cutting back the unnecessary fats and sugars from my diet; I tend not to eat sugary things anyway, as I don’t like sweet/sweetened drinks too much so this isn’t a problem for me, but I know a lot of people struggle – use honey/natural sweeteners for this but portion control is still required, even if it is a ‘natural sugar.’
Snacking is a hobby of many students. Instead of reaching for that tub of Pringles, I usually have some nuts/dates with me to keep me going through the day. Fresh fruit, the odd NAKD/cereal bar and some Kallo rice cakes also make an appearance every now and then, especially if I am having a long day. Whilst at home, I tend to snack on toast + nut butter or carrot sticks/rice cakes + hummus; such great combinations of food!
5. Treat yourself. Have that cake or burger. It doesn’t have to be of the raw/gluten-free/refined sugar-free variety. It’s okay to have a treat every now and then and people can easily fall off the wagon by not treating themselves. I have found when I have not had sugar for a while, I tend to go on sugar binges – packs of Minstrels and peanut M&Ms have been consumed within minutes of buying it.
7. Hydration. I barely drank water during the day until this year; soon after, I have found out how dehydrated I must’ve been, depriving my body of water when nowadays, I have to have a pint or so every few hours. A lot of our cravings usually result from dehydration – resulting in unhealthy/unnecessary snacking. Be smart and pack a bottle of water everyday and refill it when needed.
8. Planning/organisation. This is one of the harder parts of my new-found lifestyle. I found myself waking up earlier and planning my next meal hours beforehand. This definitely took a lot of time to get used to, but is much needed. Bringing lunch to university is a cheaper/healthier way to eat – you know what goes in your lunch, so you can’t be too guilty of whatever you put in it.
I started by making slightly more food for dinner, allowing me to have the rest for my lunch. Once I got the hang of things, I’d use some of last night’s dinner for lunch the next day, whilst adding other components too, so as to not get bored of the same batch of roasted veg for the third day running.
9. More importantly: mental health matters, too. I make sure to go to a yoga/pilates class once a week. If not, having some downtime, by avoiding any form of technology, helps me too – reading books, arts/crafts etc. Sometimes people are so busy that they forget to just breathe – it can be as little as 10 minutes but it is still very important to just sit back and relax.
Is there anything else you do/did to make sure you are living the healthy lifestyle whilst (you were) at university?
Have a great + healthy wknd!


More from Shangrila
Shangrila Tomato Ketchup Smart Pack 500 gr
PKR 166.00(Inc. VAT)
Get it by Today 4 PM - 7 PM
Sold& Delivered by
Shangrila Tomato Ketchup is an ideal table-top condiment that makes all varieties of food and snacks tastier and delicious, particularly fried and broasted items.
Shangrila tomato ketchup is an ideal table-top condiment that makes all varieties of food and snacks tastier and delicious, particularly fried and broasted items.
Nutrient Measurement Precision Approximately, Protein 0.1g, Carbohydrates 5g, Sugars 5g, Fat 0g, Fibre 0.1g, Sodium 100mg
*Your daily values may be higher or lower depending on your calaries needs
Tomato Pulp● Sugar● Vinegar● Salt● Onions● Citric Acid (E330)● Spices● Stabilizer (E466) and Preservative (E211).
Keep away from direct sunlight. Refrigerate after opening.


These granola clusters cookies are made in partnership with ONE DEGREE ORGANICS, a favorite brand of mine that I can truly recommend.
I don’t know why I never thought about this. Making granola clusters is so easy and delicious I believe every house should have them. You can use them as a treat for your kids, as a snack, or even as breakfast.
Every bite is crunchy on the outside, chewy in the middle and full of flavor. I know these granola cluster cookies have sugar, but when you think about how nutritious the rest of the ingredients are, you’ll come to peace with the idea that they have it. That happened to me! I prepared them with the Sprouted Quinoa Cacao Granola from One Degree Organic Food, which makes them extremely nutritious and delicious.
And like all of their products, the sprouted quinoa cacao granola is a clean product, prepared with love and with all the certifications necessary to make it outstanding. It is gluten-free certified and has a non-GMO, and glyphosate free certification.
(Related content: here is the recipe for a homemade peanut butter chocolate granola)
But let me tell you a little bit more about these granola cluster cookies, I made them with aquafaba, here is an article that you can read if you are not familiar with it. I also added shredded coconut and slivered almonds . To prepare them just mix, wait, form the cookies, bake, wait until they are completely cooled and taste.
(Related content: here is a recipe for a savory granola)
So here is the recipe for these fantastic
granola clusters cookies,
and if you like them, please share the recipe and the blog. Please let me know in the comment section if you have any doubts or comments about this recipe.
Granola clusters cookies
- 2 cups sprouted quinoa ONE DEGREE or homemade
- 1 cup finely grated coconut
- 1 cup slivered almonds
- ½ cup aquafaba reduced from a can of cooked garbanzo beans
- ¾ cup sugar
- 1 tablespoon chia seeds
- Preheat oven to 350ºF degrees.
- Open the can of garbanzo and pour the liquid into a measuring cup, it usually comes with about ¾ cup of liquid. Add it to a saucer and reduce it by half, it will smell like garbanzo beans, but the cookies will not taste like it.
- Meanwhile, the liquid is reducing, measure the remaining ingredients and place them in a large bowl.
- When you have more or less half a cup of aquafaba, turn off the heat, add the sugar and whisk until dissolved. Pour the mixture of sugar and aquafaba into the remaining ingredients. Mix well and let it stand for five minutes.
- Line a rimmed baking sheet with a silicone mat or parchment paper.
- Form the cookies by placing 2-3 tablespoons of mixture on the baking sheet. You’ll have about 12 cookies.
- Put them in the oven for 20 -25 minutes or until golden brown.
- Remove and cool completely.
- Stored in a tightly closed jar.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.


Tate's Bake Shop Cookies, Double Chocolate Chip 7 oz
Give the chocolate lovers in your family a reason to celebrate with Tate's Bake Shop Double Chocolate Chip Cookies. A delicious twist on a traditional chocolate chip cookie, these thin cookies are uniquely crispy and deeply delicious with semi-sweet chocolate chips inside fresh-baked rich, dark chocolate cookies. These double chocolate cookies are sure to be a hit in every household. Serve them on cookie trays as party snacks, or enjoy the thin, crispy chocolate cookies as a simple, sweet dessert with your family and friends. These crispy cookies also work well as the base for desserts, such as homemade ice cream sandwiches. This 7 ounce bag is reclosable to keep the cookies protected and fresh.


Street food is a popular and delicious way to experience the local cuisine and culture of a region. Street food vendors offer a wide variety of affordable and delicious food that is often unique to their location. Street food is not only a way to satisfy your hunger, but it’s also a great way to explore different cultures and traditions. In this blog post, we will explore the world of street food and the unique offerings found in Asia and Europe.
Street Food in Asia
Asia is a hub for street food and is famous for its vast array of flavors and textures. Asian street food is often very affordable, making it a popular option for both locals and tourists. Here are some of the
Most popular street food dishes found in Asia:
Pad Thai (Thailand):
Pad Thai is a stir-fried noodle dish that is famous around the world. It’s made with rice noodles, tofu, vegetables, and a sweet and sour sauce. This dish is often topped with crushed peanuts and is a staple on the streets of Thailand.Baozi is a steamed bun filled with savory or sweet ingredients such as pork, beef, vegetables, or red bean paste. They are popular for breakfast or as a snack in China.
Momos are steamed dumplings filled with meat or vegetables and are a popular street food in India. They are often served with a spicy dipping sauce and are a favorite snack among locals.
Takoyaki is a Japanese street food that consists of small balls of batter filled with diced octopus, green onions, and ginger. These balls are fried until crispy on the outside and soft on the inside.
Street Food in Europe:
Europe is home to some of the most vibrant and diverse food cultures in the world, and its street food scene is no exception. European street food is known for its hearty and savory dishes, and it’s often accompanied by local beers or wines. Here are some popular street food dishes in Europe
Crepes are a thin, pancake-like pastry that can be filled with both sweet and savory ingredients. They are often served as street food in France, with popular fillings including Nutella and bananas, cheese, and ham.
Currywurst is a German street food that consists of a sausage covered in a spicy tomato sauce and curry powder. It’s often served with fries or bread.
Arancini are deep-fried rice balls filled with cheese, meat, or vegetables. They are a popular street food in Italy and are often served as a snack or appetizer.
Churros are a type of fried dough pastry that is dusted with sugar and served with a dipping sauce, often chocolate. They are a popular street food in Spain and are often enjoyed as a sweet breakfast or snack.
Street Food in Africa:
Africa is a vast continent with a rich culinary tradition, and its street food scene is no exception. African street food is characterized by its bold and spicy flavors, with many dishes incorporating local herbs and spices.
Here are some popular street food dishes in Africa:
Suya is a popular street food in Nigeria and consists of skewered meat that has been marinated in spices and grilled over an open flame. It’s often served with a spicy peanut sauce.
Tagine is a slow-cooked stew that is made with meat or vegetables, and a blend of Moroccan spices such as cumin, turmeric, and cinnamon. It’s often served with couscous or bread.
Koshary is an Egyptian street food that consists of rice, lentils, macaroni, and chickpeas, topped with a spicy tomato sauce and crispy fried onions. It’s a popular vegetarian dish and is often served as a filling lunch or dinner.
Bunny Chow (South Africa):
Bunny Chow is a South African street food that consists of a hollowed-out loaf of bread filled with a spicy curry. It’s often served with a side of sambal, a type of relish made with chili peppers, onions, and lime juice.
Street Food in the Americas:
The Americas are home to a diverse range of street food cultures, each with its own unique flavors and traditions. American street food, in particular, has become incredibly popular around the world, with dishes such as hot dogs and hamburgers becoming ubiquitous. Here are some popular street food dishes in the Americas:
Tacos are a Mexican street food that consists of a soft tortilla filled with meat or vegetables, topped with salsa, cheese, and other toppings. They are often served with a side of beans and rice.
Poutine is a Canadian street food that consists of french fries topped with cheese curds and gravy. It’s a hearty and indulgent dish that is popular across Canada.
Ceviche is a Peruvian street food that consists of raw fish marinated in citrus juice, chili peppers, and other seasonings. It’s often served with sweet potatoes, corn, and other vegetables.
Arepas are a Colombian street food that consists of a type of flatbread made from cornmeal, filled with meat, cheese, or vegetables. They are often served with a side of avocado or hot sauce.
Street Food Safety and Sustainability:
While street food can be a great way to explore local cuisine, it’s important to consider safety and sustainability when indulging in this type of food.
Here are some tips for enjoying street food safely and sustainably:
Look for clean and well-maintained food stalls: Before purchasing street food, take a look at the vendor’s stall. Is it clean and well-maintained? Does the vendor have proper food handling equipment and supplies? These are all important factors to consider when choosing a street food vendor. Consider the ingredients: Some street food vendors may use ingredients that are not safe or sustainable. For example, they may use unclean water to wash their vegetables or use unsustainable seafood in their dishes. Before purchasing street food, consider the ingredients and ask the vendor about their sourcing practices. Be mindful of food safety: Street food can sometimes be a breeding ground for foodborne illnesses. To stay safe, make sure your food is cooked thoroughly and served hot. Avoid eating raw or undercooked food and be sure to wash your hands before eating.
Street food often comes with disposable plates, cups, and utensils, which can contribute to waste. To reduce your environmental impact, bring your own reusable container or utensils when purchasing street food. Support sustainable practices: Look for street food vendors who prioritize sustainability, such as those who use locally sourced ingredients or biodegradable packaging. By supporting these vendors, you can help promote sustainable practices in the street food industry.
Street food is a unique and delicious way to explore local cuisine, but it’s important to consider safety and sustainability when indulging in this type of food. By choosing clean and well-maintained food stalls, considering the ingredients, being mindful of food safety, reducing waste, and supporting sustainable practices, you can enjoy street food in a safe and sustainable way. Moreover, street food vendors play an important role in local economies, often providing affordable and accessible food options to communities. Supporting street food vendors can help promote economic development and cultural exchange. In conclusion, street food offers a delicious and exciting way to experience local cuisine, but it’s important to consider safety and sustainability when indulging in this type of food. By taking steps to reduce waste, support sustainable practices, and make informed choices about ingredients and food safety, we can enjoy street food while minimizing our impact on the environment and supporting local communities. more


Mi Casa frontman, restaurateur, My Kitchen Rules judge and chef extraordinaire J’Something has expanded his already impressive repertoire by publishing his own cookbook. Called Something’s Cooking and published by Quivertree Publications, it’s a journey of the food he grew up with and simply can’t go without.
“I hope that it inspires home cooks and chefs, and reminds us all that nothing is more important than doing what you love and doing it with passion,” he writes.
One of our favourite recipes was for this Sangria, which he says sealed the deal for him on a date with his now wife, Cordelia Godi.
“So, on your next date night or romantic day in, make this Sangria – you can’t go wrong,” he writes.
This is also a perfect drink to serve during your Summer festive celebrations.
2 bottles dry red wine
1 cup brandy
1 cup orange juice
¼ cup castor sugar
2 oranges, cut into thin rounds
2 lemons, cut into thin rounds
3 limes, cut into thin rounds
2 apples, cored and cut into chunks
2 cups soda water
In a large pot or bowl, combine the wine, brandy, orange juice and sugar, and stir until the sugar dissolves.
Add the orange, lemon and lime slices, as well as the apples, and refrigerate until well chilled – usually about 1 hour.
Remove from the fridge and add the soda. Serve in glasses over ice.
- Visit jsomething.com for more recipes like these
- Order the book at takealot.com for R315. It’s also available from all major bookstores
ALSO TRY: J’Something’s easy beer bread


Print Recipe Orange Cream Protein Shake Votes: 0 Rating: 0 You: Rate this recipe! Add to Meal Plan: Select Course to Add: BreakfastLunchDinner This recipe has been added to your Meal Plan Course Breakfast Servings shakes MetricUS Imperial Ingredients 1/2 cup plain fat-free Greek yogurtzest of one orange2 tbsp juice from the orange1/2 tsp vanilla … Continue reading "Orange Cream Protein Shake"
Keeping variety in protein shakes is SO important and yet SUPER hard. If you are on your pre-surgical diet for bariatric surgery or you’re on your post-surgery liquid diet…hang in there. It does get better! I know the sweet drinks are exhausting and you need something new. My best encouragement is to search around on this … Continue reading "Banana Cream Protein Shake"
This is my all time favorite “classic” shake. It’s a must have for you Bariatric Surgery go-to shakes! I say “classic” shake because I tend to try and add a new flavor to my shakes. A splash of extract or a different spice like Pumpkin Pie…but on occasion…a good “classic” is just what you … Continue reading "Vanilla Spice Protein Shake"
This recipe is appropriate for the Soft Bariatric Phase after Weight Loss Surgery. Print Recipe Ricotta Protein Pancakes This recipe will make about 3 small pancakes. Votes: 1 Rating: 5 You: Rate this recipe! Add to Meal Plan: Select Course to Add: BreakfastLunchDinner This recipe has been added to your Meal Plan Course Breakfast Servings … Continue reading "Ricotta Protein Pancakes"
I always tell my patients “special occasions” are times for a little splurge. I also tell them….make sure you define special! Everything can be a special occasion if we let it. It’s his birthday. It’s her birthday. It’s your birthday. Presidents Day. Labor Day. Tuesday….you get the idea :) Valentine’s Day is coming up and … Continue reading "Chocolate Mousse Dip – Bariatric Dessert"
It’s that time of year!!!! I’ve always had a hard time finding a way to create a low-sugar and healthier option for Pumpkin Spice Lattes. Even a “non-fat” will have lots of carbs in the non-fat milk and in the syrup. Years ago I bought a Sugar-Free Pumpkin Spice Syrup and thought it was terrible. … Continue reading "Bariatric Friendly Pumpkin Spice Latte *Video*"
Summertime is my favorite for making fun protein drinks. Whether it be more of a smoothie, or more creative in flavors, they are cool and refreshing yet super filling! The biggest trick, even with a protein drink, is to be mindful of carbohydrates. Fruit and milk both have carbs, as well as the powder itself. … Continue reading "Classic Vanilla Shake (Ahem, Protein Shake)"