|
By Janet Evans
Thursday, Jun 26 2008, 09:52 PM
I like love very good chocolate.
I know I’ve said that before.
But sometimes the little kid in me creeps back in.
The one who loved that old fashioned candy bar made with overly sweet, sort-of grainy, (I’ll say it) cheap chocolate.
I didn’t have a whole lot of candy when I was a kid. I lived out in the country in Connecticut in a small home, with five brothers and sisters, on a lot of land. We had a huge garden with a fruit orchard…organic fruits and vegetables; lots of flower gardens and organic berry patches.
Milk?
We went to a farm and it was put in bottles with thick cream floating on top.
Eggs?
We went to the chicken farm and got fresh eggs…I think they were still warm.
Soda?
We made our own…only root beer. I still make it…in glass bottles that I saved in two wooden crates from American Soda Co. I have two bottle cappers, too. Nothing better than a yeasty glass of cold homemade root beer. Ask Mrs. Meinhart’s third grade class from back in 1984-85 at old Ben Franklin School. I taught the whole class how to make it. Each student bottled their own, it brewed for a week on the rooftop, and then we all enjoyed it together. Great memories.
Anyway, my favorite old-time candy bar?
Sky Bar.
Chocolate candy bar with four molded centers--fudge, vanilla, peanut and caramel
It’s made by Necco (New England Confectionery Company). Check out their link...you'll be surprised at which of your favorite candies they make.
You may not have ever had a Sky Bar...but it gives you a variety of candy bars all in one. It's all you could want in an old fashioned candy bar.
I bet you've had this ….
Necco Assorted Wafers
Sugar treat with eight pastel colors and flavors--Chocolate, lemon, lime, orange, clove, wintergreen, cinnamon, licorice
(I only like the rolls of all chocolate :)
In the past few years, Nostalgic candy shops have come back. Kids can now have some of the candy from long ago.
Oak Creek has Debbie’s Sweets and Treats
8880 S. Howell Ave.
Suite 300
Oak Creek, WI 53154 Retail Store Hours
Monday through Friday - 10 a.m. to 7 p.m.
Saturday - 9:30 a.m. to 5 p.m.
Sunday - 11 a.m. to 5 p.m.
What’s your favorite old fashioned candy?
P.S.
I was so disappointed when Bonomo Turkish Taffy stopped being made in 1989.
|
By Janet Evans
Saturday, Jun 21 2008, 09:31 AM
Fresh Strawberry Freezer Jam
2 cups (1 pint) fresh strawberries, mashed
1-1/2 cups sugar
2 teaspoons powdered fruit pectin
Using glass, microwave-safe mixing bowl, combine mashed berries, sugar, and pectin. Microwave on High 3-4 minutes, or until comes to a full rolling boil. Then reduce to Half Power and cook 5 minutes more, or until mixture is slightly thickened. Pour into hot jars or freezer containers. Cover and refrigerate or freeze.
It’s picking time for strawberries!
Have you ever gone? It’s work but there are more difficult fruits or vegetables to pick.
I like fresh jam and used to go through a more difficult cooking process. But I have since found a freezer jam that works just as well. This recipe is for a two cup batch, in case you would like to try it on those that you pick or even on those right from the store. Or you could use this on raspberries, which is another favorite of mine.
These berries pictured were picked yesterday and must be made into jam today. That’s usually the case with fresh picked when the season has been very wet. I was given a gift this year…I didn’t have to pick these. My father-in-law picked 50 lbs. himself and shared some with the family.
He picked at:
Walvoord Farm Berries - Strawberries
Hotline updated daily: 262-878-0488. 21632 Plank Road (Highway A), Kansasville, 3 miles north of Union Grove on County Highway A, 1one half miles west of Highway 45. 7 am to 6 p.m. daily. Strawberries and peas. Berry picking will start between June 15 and 19.
He’s been going there for years since Elegant Farmer stopped offering strawberry picking.
Here is a link to other area picking sites:
Pick Your Own ç here
Even if you don't want to make this recipe to put in jars and freeze, why not give this jam recipe a try to just make a bowl of it to keep in your fridge for a couple weeks for breakfast or an evening snack? It will be the best jam you ever had, because you made it. It's so easy...anyone can do it.
Well, I have to get busy...I have about a dozen jars of jam to make!
|
By Janet Evans
Thursday, Jun 12 2008, 07:12 AM
125 Healthiest Supermarket Foods in America
They may not be your choices.
But they are the healthiest choices….
They are the choices from across America, so some may not be available in our local stores; but if you really want something…you could order it online.
Here's a sampling.....
BEST BEER
Guinness Draught
There may be better-tasting beers out there, but do any of them have fewer calories than this Irish stout?
So far, we haven’t found one.
Per bottle: 125 calories
BEST ICE CREAM
Breyer's All Natural Mint Chocolate Chip
Packs fewer calories per serving than other leading brands but still tastes delicious.
Per ½ cup: 150 calories, 17 g carbs, 1 g fiber, 8 g fat
BEST EVERYDAY READY-TO-EAT TUNA
Starkist Flavor Fresh Pouch Chunk Light in Water
 A convenient classic. Per 2 oz: 60 calories, 13 g protein
And for the other 122 items....
from Mens Health.com à here
(Don’t worry women, you can eat these foods too!)
|
By Janet Evans
Tuesday, Jun 10 2008, 11:55 AM
Mark Roh, U.S. Food and Drug Administration's acting regional director holds a bag of tomatoes
being tested for salmonella bacteria at FDA's southwest regional research lab, in Irvine, Calif.,
Monday June 9, 2008, where microbiologists are working to trace the source of the outbreak.
McDonald's, Wal-Mart and other U.S. chains have halted sales of some raw tomatoes as federal
health officials work to trace the source of a multistate salmonella food poisoning outbreak.
(AP Photo/Kevork Djansezian)
I’m not sure what’s more scary.…the tomatoes in the photo or the scientist!
Anyway…lately, it’s always something.
Another salmonella scare.
What…did we just not used to find out about all of them?
Did they just get overlooked or not reported?
That’s what I’m thinking.
Sure…we’re a society that’s eating out more.
I know that must be part of it.
But it sure does seem like every time we turn around, there's another food scare.
See which tomatoes are safe and which are not...
Read about it at U.S. News & World Report í here
|
By Janet Evans
Saturday, May 24 2008, 06:01 PM
And I’m sure you will agree with me.
No matter how you feel about fast food restaurants.
No matter how you feel about upscale restaurants versus chain restaurants.
I don’t ever want to see any legitimate restaurant or business in Franklin go out-of-business.
I was out running errands today in Franklin.
While at Lowe’s I noticed Toppers Pizza is now open.
The parking lot was empty.
I hope they get some business, although I’m sure a lot of it will be take-out and delivery.
I’ve never tried it yet…but I will give them a chance.
Click below for their online site:
P.S.
When I crave "real" pizza...this is where I have to go:
Mr D's II
11078 W National Ave
Milwaukee, WI 53227
(414) 321-1572
The only drawback....you smell like you were frying dough all night when you leave the place, so leave your coat in the car, and they only have canned and bottled beverages (but they do have bottled beer). No atmosphere, but east coast pizza (except it's cut into squares!!!).
|
By Janet Evans
Tuesday, May 20 2008, 06:50 AM
With more teens getting less physical education in school, eating fewer balanced meals at home, and spending more time on the computer, anything they can do to keep off a few pounds can help.
A good breakfast can do just that….
Lean Teens Eat Breakfast
Among teenagers, eating breakfast helped adolescents weigh less, exercise more and overall have a much healthier diet than their non-breakfast eating peers, according to researchers from the University of Minnesota School of Public Health.
The researchers followed over 2,000 teenagers in the Minneapolis/St. Paul area, and tracked their weight, eating patterns and other lifestyle habits for five years. The article, which was published in the journal of Pediatrics in March of 2008, stated that the teenagers were just under 15 year of age at the start of the study.
Studies have indicated that breakfast eating declines during adolescence. Some data reveals that only 14% of 12-19 year olds consistently eat breakfast. The purpose of this study was to explore the association between eating breakfast and weight change within a five year period in an adolescent population.
The findings revealed that children who ate breakfast regularly were more healthy overall. In addition, breakfast eaters in this study had a lower body mass index (BMI), according to the authors. BMI measures weight relative to height. The higher the BMI, the more overweight a person is. Teenagers in the study who consistently skipped breakfast weighed on average about 5 pounds more compared to teenagers who included breakfast in their everyday routine.
In this study, although breakfast eaters consumed a greater amount of energy, carbohydrates, and fiber, they consumed lower percentages of total calories from saturated fat. This dietary intake has been shown to improve energy balance and weight control since fiber rich foods (foods most consumed at breakfast) contributeto better glucose and insulin control which leads to an increased satiety and ultimately lower body weight.
This study supports the importance of consistent breakfast consumption in improving overall dietary intake, contributing to healthy weights and promoting a healthy lifestyle in youth. As the rates of breakfast consumption declines throughout the teenage years and early adulthood, the impact of consistent breakfast consumption may be an important indicator of an overall healthful lifestyle pattern in adolescents. Furthermore, thefact that regular consumption of breakfast is associated with a healthier weight and less weight change over time, may serve as an important message to teenagers who are engaging in unhealthy dietary behaviors, such as skipping breakfast, in their effort to lose weight. Educational efforts should focus on the importance of breakfast whether it is consumed at home or at school. In addition, education that promotes healthful breakfast (whole grain cereals, fruits, low fat milk) is important since diets that include nutrient and fiber rich food have been shown to have a positive effect on weight and disease reduction.
This is an excerpt from The Breakfast Scoop, Vol. 1, No. 3, an electronic newsletter covering issues related to breakfast and school breakfast programs. It is made possible by a partnership of the Wisconsin Department of Public Instructionand the University of Wisconsin-Extension Wisconsin Breakfast Newsletter Website http://www.uwex.edu/ces/flp/food/schoolbreakfast/newsletter.cfm
|
By Janet Evans
Thursday, May 15 2008, 06:35 AM
It’s all Gouda…
No problem.
Wisconsin still keeps the #1 spot as the nation's top cheese producer, beating out California.
For a while there, and just for a while, it was thought that California had a chance of overtaking Wisconsin and taking our "Cheese head" title with it.
About half of the 9.7 billion pounds of cheese made in the U.S. comes from the two states, according to the National Agricultural Statistics Service. Production has grown much more rapidly in California in the past decade as large plants opened there year after year.
Wisconsin's lead in annual production shrank to about 164 million pounds in 2007, according to NASS. Last July, California came within less than 6 million pounds of Wisconsin in monthly production.
But then the gap started growing again, reaching 30 million pounds in March.
The quick shift is partly due to two plants closing in California in 2007, while two opened in Wisconsin this year, [Dick] Groves said [longtime owner of the Madison-based trade publication, Cheese Reporter.]
This is good news.
While, besides cheese, we're also known for beer, sausages, and cranberries, somehow I can't see our football fans wearing a foam Pilsner glass or brat on their heads during games. It just wouldn't be the same.
And, we might have had to replace the "Dairy" in "Dairy State" with something like, well, I don't know, apples or something clever like that.
Maybe one of the reasons we produce so much cheese here in Wisconsin is because of our demand for cheese curds....
Seriously, can you get them anywhere else? And if you can, are they as fresh as ours?
Do they "squeak?" I think not...
So, to celebrate, why not have a little California w(h)ine with some Wisconsin cheese this weekend.
Both states will thank you.
From the Fresno Bee
|
By Janet Evans
Thursday, May 8 2008, 06:55 AM
Calorie counting at restaurants?
Not as far as I’m concerned.
Sorry, but as much as the government wants me to know that Burger King's Double Whopper w/Cheese has 1010 calories or that McDonald's Deluxe Breakfast (Lg. size Biscuit) w/o Syrup & Margarine has 1140 calories in order to try to shame me into purchasing a side salad (20 calories) with no dressing, I’m not going to look. Okay…I don’t order those food items…but someone does. It doesn’t matter though, I still don’t need to be told the calories I’m eating.
It's my choice in the end, though. If I don’t want to look at it, I don’t have to. I know there are people who are looking; and counting. If I’m going to go to a fast food restaurant I’m not just going to order a salad. To me, a salad accompanies a meal at a nice restaurant. I just can’t do it. I just wonder why the salad people are in a fast food restaurant in the first place? Although, I’ve noticed there are a lot of varieties of salads now for the skinny bunch.
I find the best way to lose 10-15 pounds is the liquid way. The first time for me was by cutting out regular soda and going to diet instead. I never thought I would be capable of doing that. I hated the taste. Then I finally let those two words one of my doctors (who’s really overweight) always said sink in, “wasted calories.” That was the easiest way to lose 10 pounds. I figure if someone who drinks a couple alcoholic drinks everyday would cut those out, they could lose 15 pounds easily (vodka martini - 210 calories, beer - about 45 calories, wine - about 100 calories).
But then came along McDonald’s Iced Coffee (280 calories) and Starbucks Peppermint Mocha (222 calories). The cost is a detour for the Starbucks…It seems like in four sips that little cup is gone…and so is $4 for what was just some glorified hot chocolate.
Summer is always bad….Kopp’s is hard to resist. Boy, that can really put on the pounds. And as much as some people might not want a Dairy Queen in the neighborhood…just having it closer than Kopp’s is going to make it just as appetizing for a Tropical Blizzard (about 675 calories). Ding, ding, ding…the calories are adding up and the picture in my head is like looking at a slot machine...loser! But I get three ice cream cones.
So, back to the original theme of this post. Shame! That’s what its all about. It wasn’t that hard for people to ask for the information, or have it printed in a pamphlet on the counter, was it? Next they’ll have meat cutting charts of beef steers and pigs up on the signs next to the pictures of the hamburgers and ribs.
 
And to please PETA, how about a before shot of the animals when they were frolicking on the farm before they were butchered? That will shame you too.
Chicken Nugget
Maybe all this shaming will just make you turn around and leave.
Now that will be good for business.
So, now that you’ve read my rant, you can read about Manhattan....
"City health inspectors began issuing violation notices on Monday to restaurants that did not have calorie counts posted beside the prices on their menu boards."
"By day’s end, five restaurants had been cited, the health department said. They were Dunkin’ Donuts at 445 Park Avenue South, at East 30th Street; McDonald’s at 1560 Broadway, at West 46th Street; Popeye’s, at 321 West 125th Street, between Frederick Douglass Boulevard and St. Nicholas Avenue; Sbarro at 22 West 34th Street, next to the Empire State Building; and TGI Friday’s at 677 Lexington Avenue, at East 56th Street."
Read the article in the New York Times
5 Restaurants in Manhattan Get Citations Over Calories × here
Shame on them!
|
By Janet Evans
Sunday, Apr 27 2008, 10:15 AM
We recently purchased a new gas grill.
It's not an easy task anymore.
It's like buying a major appliance.
I saw grills priced between $200 and $1,800.
We finally settled for one based on quality, the size for the average amount of people we would be cooking for, and the price I was willing to pay without feeling too ripped-off.
Did I get the one I wanted? Not exactly.
That one was just a little too large so we settled for the next one down.
Honestly, I miss the old-fashioned Weber charcoal grill (I can't believe I said old-fashioned about a grill)!
At least that's done so now I can make one of my favorite kabob recipes.
Yum!
Barbequed Pork & Apple Kebabs
Ingredients
Serves 4.
- 1/2 cup apricot jam
- 2 tablespoons cider vinegar
- 1 tablespoon tomato paste
- 2 tablespoons olive oil, plus more for grill
- Coarse salt and ground pepper
- 1 1/2 pounds (about 1 1/2 inches each) pork tenderloin, halved lengthwise and cut into 16 cubes
- 1 medium red onion, cut into 8 wedges
- 1 Granny Smith apple, peeled and cut into 8 wedges
|
Directions1. Heat grill to medium-high. Make the sauce: In a large bowl, combine jam, vinegar, tomato paste, and 1 tablespoon oil. Season with salt and pepper. Set aside.
2. Assemble 4 long skewers, alternating 4 pork cubes with 2 onion wedges and 2 apple wedges on each (begin with pork and end with apple). Roll skewers in remaining tablespoon oil. Season with salt and pepper.
3. Lightly oil grates. Place skewers on grill; cover grill, and cook, turning occasionally, until grill marks are visible, 6 to 8 minutes.
4. Open grill; baste skewers with some sauce, and cook, turning skewers and basting occasionally with more sauce, until pork is no longer pink in the center and is nicely glazed, 4 to 8 minutes more. |
from Martha Stewart’s Everyday Foods
I'm glad we got that grill though.
Our other one was shot.
If we hadn't, I might have had to have gone back to my Girl Scout leader days and made a “Buddy Burner,” which, by the way, everyone should make at least once in their lives, especially if you have kids.
There is no way better to cook bacon and French toast than on a Buddy Burner. French toast cooked in bacon grease, outside while camping, or even in your back yard, on the back side of a recyclable coffee can. No pan to wash.
Now that's living!
|
By Janet Evans
Thursday, Apr 24 2008, 06:40 AM
A sample of muscle grown without an artificial scaffold.
(Photo: Wired / Tissue Genesis)
Are you a scientist?
A food chemist?
If so, this might be just for you....
"People for the Ethical Treatment of Animals [PETA] is offering a million-dollar prize for the “first person to come up with a method to produce commercially viable quantities of in vitro meat at competitive prices by 2012.” “In vitro” and “test-tube grown” are not ideas one usually associates with meat. The meat-substitute niche is currently occupied largely by soy in all its miraculous if slightly disappointing forms."
Hmmm..
Sounds like it might end up being rubber band -type meat to me.
But with the food crisis going on in third world countries, who knows what the future might hold?
Though, the cost of test-tube meat would probably cost a lot of moo-lah....
Read the rest of the editorial from the New York Times
Million Dollar Meat ÷ here
And for a history lesson…
From Popular Science, June 1936 (via Modern Mechanix)
Life from the Test Tube ÷ here
And some fun
Future Food ÷ here
We shall escape the absurdity of growing a whole chicken in order to eat the breast or wing by growing these parts separately under a suitable medium.
Winston Churchill
Popular Mechanics
March 1932
As for me…as much as I love a medium-rare filet mignon, leg of lamb, prime rib, duck l'orange and yes, a good kosher all beef hot dog, I’d rather stick to vegetables than live off of “in vitro” meats.
|
By Janet Evans
Wednesday, Apr 23 2008, 05:42 PM
 (CBS)
I have to admit, I just don’t get it.
All of these young parent-to-be’s who bolt to the obstetrician to get that first ultrasound and then make that decision as to whether they want to know if the baby is a boy or a girl.
First, I don’t understand the reasoning of every pregnant woman having this ultrasound in the first place. I called and spoke to an ultrasound tech at an OB-GYN’s office today and asked what was up with all of these ultrasounds that are given routinely now. See, I had heard that they are just too routine, and may not actually be as safe as once thought. She told me that they are a standard of care now at 20 weeks. But, of course, if everything is going well, they could be refused.
She said at 20 weeks, abnormalities could be seen, so it is beneficial. I asked what types. Any digits missing, malformed organs (hear, lungs, kidneys, intestines), Downs Syndrome (even though there is a blood test for that). Basically the growth and development of the baby is observed. Some medical issues can be taken care of before the baby is born.
One of the greatest joys in the delivery room as a parent, I think, is the moment your child is born and you ask, “Is it a boy or a girl?”
I know, “Oh, but I have to get the nursery ready…it has to be pink or blue.” And “I have to get those baby clothes ahead of time.” “I have to pick the perfect name…it’s too difficult to choose one for each gender.”
I just don’t know how we managed.
~~~~~~~~~~~~~~~
There have always been ideas about how you could determine whether you would have a boy or a girl.
Times Online calls some of them Old Mother’s Tales:
— The mother-to-be must pick up a single key. If she lifts it up by the handle her child will be a boy, by the other end, a girl, and by the middle, she will have twins
— A wooden spoon or pair of scissors placed under the bed, or a pink bow under your pillow, will result in a girl
— Eat only the ends of loaves of bread for a boy. For a girl, eat only the middles
— Eating salty foods, meat and cheese is supposed to produce a boy. Eating sweet food and fruit is said to result in a girl
~~~~~~~~~~~~
Now studies have found that nutrition is playing an important part in whether a woman will have a boy or a girl - and specifically, that cereals and proteins, especially for breakfast, will most likely produce a boy.
“In the quest to select a baby’s sex, success could depend on breakfast cereal and better nutrition, according to a new study that may offer some women another reason to eat their Wheaties. Mothers-to-be who skip breakfast and eat less are more likely to give birth to girls, while moms who consume more calories and a wider range of nutrients — including, specifically, those from breakfast cereal — are more likely to deliver sons.
That’s according to new research by British scientists that provides what they say is the first-ever evidence that a mother’s diet at conception may determine her baby’s sex. “
Read the rest of the article at MSNBC Mom’s Diet May Influence Baby’s Sex – Study Says à here
With this news coming out, I’m sure more women will stop skipping breakfast when they want to think about having a baby.
That’s a good thing.
Then there will be those that over do it and stock up on cereal and protein to try to have the boy. I just hope some women don’t start starving themselves before they become pregnant in hopes of having girls.
|
By Janet Evans
Monday, Apr 21 2008, 07:19 PM
Hearing about the insanity of people overreacting to what they believe are food shortages in the United States; where they somehow believe they need to hoard rice, while people in third world countries are actually rioting due to real shortages, brought to mind the 1973 movie Soylent Green.
"A tale of Earth in despair in 2022. Natural food like fruits, vegetables, and meat among others are now extinct. Earth is overpopulated and New York City has 40 million starving, poverty stricken people. The only way they survive is with water rations and eating a mysterious food called Soylent. A detective investigates the murder of the president of the Soylent company. The truth he uncovers is more disturbing than the Earth in turmoil when he learns the secret ingredient of Soylent Green."
.
Have you seen the movie? It’s a classic in my book. A little hard to watch because it was poorly made. It’s playing quite often on American Movie Classics channel. Because it’s an old movie, I’m going to take license to talk all about it and the ‘secret,” so for those who haven't seen it, and want to without it being spoiled, don’t go any further.
The early 70’s was a time for this type of movie, and Charlton Heston, who stars in Soylent Green, also starred in another “the world is ending” movie in 1971, called Omega Man.
Here we have only the very wealthy somehow being able to find black market bits of real, old fashioned food, while the masses live on different colors of Soylent – a dry cracker-type product.
Processed Soylent Green Wikipedia
And because the city is so over-populated, when you feel you just can’t take it anymore, you are encouraged to “Go Home” by way of a center that cleans you up, puts you on a gurney with crisp sheets, an lets you spend your last minutes before you are euthanized watching a surround sound movie of what times used to be like on Earth. One last feel-good fling. But there are many, of course who have never known the way the Earth once was. They have only heard stories about it.
Edward G. Robinson (Sol) "Going Home"
Then you are wrapped up in your sheets and carted off to a garbage truck, taken by the load-full to a processing plant and processed into….
Food, glorious food….Soylent Green.
So, in the 70’s, they were warning us...the beginning of the movie is black and white beginning in pioneer times, and moves all the way through industrialization and modern times…showing how we took the beautiful, clean Earth and destroyed and over-populated it.
While we won’t be making Soylent in the near future…. we are already, and have been for quite some time bioengineering food. There are many people not happy about that. And there are many concerns regarding the safety of such foods.
|
By Janet Evans
Friday, Apr 11 2008, 05:05 PM
Don't do this....
What were they thinking back then????
 
The cola ad print says, "Laboratory tests over the last few years have proven that babies who start drinking soda during that early, formative period have a much better chance of gaining acceptance and 'fitting in' during those awkward pre-teen and teenage years. So, do yourself a favor, do your child a favor. Start them on a strict regimen of sodas and other surgary carbonated beverages right now, for a lifetime of guaranteed happiness."
Right....I believe that....
Look, Mom, no cavities!
And to think today we try to ban soda in schools!
H/T: thecitydesk
|
By Janet Evans
Monday, Apr 7 2008, 06:15 PM
 A woman grills rats at Dinh Bang village,
nearly 13 miles outside Hanoi.
Kham / Reuters file
No...I won't...
Maybe my brave daughter would have tried grilled rat though.
She travels all over the world in her job and has been to Vietnam.
The last time she was in Thailand there was a fruit called Durian, a whitish-green colored fruit about the size of a head of lettuce with spikes all over it.
It’s one of the biggest exports from the area.
But there are signs up all over the place saying it is banned from places like her hotel.
Why? It’s the smell.
It smells like rotting flesh with a touch of rotting onions and/or pungent cheese.
She was brave and did try it…she said it wasn’t too bad.
Are you a traveler?
If so, do you always try new foods when you are in a new country?
Or do you look for a McDonalds as soon as you get off of the plane?
Check out a story from MSNBC
The Cultural Resonance of Food í here
|
By Janet Evans
Tuesday, Apr 1 2008, 07:05 PM
Just in time for the Summer Olympics…or that summer trip.... "Imagine yourself half way around the world, let's say, in Beijing, sitting in a luxurious restaurant, viewing the menu, choosing your delights and simply ordering them in English from the menu without saying one word in Chinese. Even the prices are converted in Dollars. A dream? A mirage? Not if are you using foodJoker.com.
As a revolutionary restaurant guide written in English, and 9 additional languages, foodJoker.com presents global dining in 21st century the way it should be: simple, enjoyable and full of informative content."
Read the article and check out FoodJoker.com on News Blaze
Waiter, Do you speak English?
A Restaurant Search Engine to Service the World! í Here
What a great idea!
|
By Janet Evans
Saturday, Mar 29 2008, 06:35 PM
East African bananas Wikipedia
"To all of the ill-effects blamed on man-made global warming, we might add one more. It appears that an obsession with climate change can make sane people warm to mad ideas. Take the Soil Association proposals to make it harder for produce from Africa to be labelled as organic, in order to cut the amount of fruit and vegetables flown into the UK. The justification is that this will reduce “food miles”, CO2 emissions and man-made global warming, and thus protect the developing world from the impact of climate change. The likely effect will be to put some of the most downtrodden farmers in the world out of work.
So how do we save Africa from a possible future disaster? Apparently, by creating a real disaster in the here and now: making poor Africans even poorer. That sounds like madness - or plain badness." Maybe if we were talking about organic tea leaves it would be a different story....
Read the entire article in the Times Online
This organic view is bananas | |
