Vegan Restaurants In Doylestown Pennsylvania

Vegetarian fare

Doylestown, Pennsylvania is charming and community-oriented. Less than 30 miles from Philadelphia, this town has hiking and biking trails as well as basketball and volleyball courts for active residents and visitors. If you like to be healthful and meat-free in your diet as well, the greater Doylestown area has vegan dining options, too.

Arnold's Way

Just outside of Doylestown, Arnold's Way is a raw food cafe with an entirely vegan menu. The large selection of vegan fare includes raw soups, salads, pizzas, entrees, and even vegan desserts. House specialties include the sweet beet "stake" platter, vegan nachos, raw zucchini spaghetti, and "cheze stake." Attached to the cafe is an education center and store where health-related events take place during the week. The center has cooking classes, yoga, and meditation instruction. Eating vegan is not just a diet here, but a way of life.

Arnold's Way

319 West Main St., Suite 4

Lansdale, PA 19446

215-361-0116

arnoldsway.com

Vine & Fig Tree Bistro

Vine & Fig Tree Bistro gives off a subtle and casual sophistication in its atmosphere. The intimate environment makes it a nice place for smaller gatherings or to take a date. The restaurant strives to diversify its diners palates by serving international fare. Vegan diners can begin with a plate of olives and pickled vegetables. For entrees, you can indulge in the grilled vegetable platter, featuring squash, roasted peppers, eggplant, falafel, hummus and pita, or enjoy a vegetable sandwich with goat cheese.

Vine & Fig Tree Bistro

19 East State Street

Doylestown, PA 18901-4367

215-345-1555

vineandfigtreebistro.com

Planet Smoothie

Planet Smoothie has many vegan options. Here they promise less sugar, and more protein, vitamins, and minerals in every smoothie. Options include the Acai Smoothie, made from an Amazon berry known as a super fruit for all its antioxidants. Then there is the Road Runner--blueberries, raspberries, and strawberries blended with orange juice. Vegans can also go for the super fruity Jungle Fruit Fuzion, featuring acai, Amazon cherries, and orange juice. For extra health benefits, add a "Blast" (options include immunity, antioxidant, women's vitamins, or anti-stress boosters).

Planet Smoothie

186 West State Street

Doylestown, PA 18901

215-340-1009

planetsmoothie.com

Honey

Honey is a restaurant with an ever-changing menu depending on the season. Although Honey offers vegan and non-vegan options, the philosophy of respect is in every ingredient the restaurant uses (meaning organic and hormone-free meat, if you choose to eat meat dishes). Warm and friendly inside, Honey serves many small tapas plates and has a full bar, so this is an ideal group environment for sharing food and drinks. Past vegan options have included edamame hummus and an exotic olive plate featuring Alfonsos, picholines, oil-cured, gaetas, black and green Cerignolas, and orange-essence olives. There is also the miso-ale-glazed eggplant topped with shishito peppers. Be sure to try one of the diverse fine wines or a handcrafted Pennsylvania beer when you visit Honey.

Honey

42 Shewell Avenue

Doylestown, PA 18901

215-489-4200

honeyrestaurant.com

Tags: Planet Smoothie, Tree Bistro, Vine Tree, Vine Tree Bistro, Doylestown 18901

Varieties Of Legumes

Kidney beans are among popular legumes.

Legumes are the seeds that grow inside pods and are eaten sprouted, fresh or dried. Dried legumes are also ground into a flour. Garbanzo beans, kidney beans and pinto beans are all examples of popularly used legumes. Legumes are rich in nutrients such as protein, iron, potassium, fiber and B vitamins. Legumes fit into a healthy diet because they are low in fat and have no cholesterol. Legumes are used as a primary protein source in the cuisine of many cultures and in vegetarian diets. Does this Spark an idea?

Black Eyed Peas

Black-eyed peas (Vigna unguiculata) are also referred to as cowpeas and are a favorite southern legume. The young leaves of the plants are also edible. Black-eyed peas are a native of Africa, where the legume is an important food source. The peas get their name from the black circle with brown center on each pea. The plants come in vining and non-vining varieties and thrive in hot climates. The peas are contained in slender, 6 to 10 inch pods that resemble green beans. The peas are ready for harvest in 80 to 90 days from planting date. The best time to plant black-eyed peas is after the last frost date when soil temperatures have reached 65 degrees or more. Plant black-eyed peas in full sun and well-drained soil amended with compost.

Fava Beans

Fava beans (Vicia faba) are also referred to as horse beans, broad beans and English beans. Though a fava bean is a legume, it is more closely related to vetch, a herbaceous plant from the pea family, than to a garden bean or legume. Fava beans grow best in areas with long, cool summers and are not well tolerant of very high summer temperatures. In northern gardens, fava beans are often the substitute for lima beans, given the short growing season. The best time to plant fava beans is during early spring. Plant seeds 1 to 2 inches deep and 3 to 6 inches apart. Harvest fava beans when the pods are still green, but thick and full of seeds.

Lima Beans

Lima beans (Phaseolus lunatus) are also referred to as butter beans. The legume is grown for the immature seeds, which are shelled out of the pod and then dried for use. Lima beans are sensitive to frost and cold temperatures and demand a well-drained soil for optimal growth. The standard varieties of lima beans need at least three to four months to mature before they can be harvested. The early maturing varieties include bush-type and baby limas. Harvest lima beans when the pods are well-filled and plump but still bright green.

Tags: also referred, bean legume, beans when, beans when pods, best time, best time plant

Cooking Time For Crab Cakes

A garnished crab cake.

Crab cakes are an American dish that has grown in popularity and spread throughout the country after being introduced along the East Coast. This dish, which primarily is made of crab meat and bread crumbs, along with other ingredients included to the cook's specifications, is easy to make and delicious to eat. Add this to my Recipe Box.

Be Prepared

Though many recipes fail to mention it, an important step, according to Chow.com, is to refrigerate your crab cake before trying to fry it. By taking your mixture--which is typically bound together by mayonnaise, mustard and egg which is mixed in with lumps of crab meat and bread crumbs--and letting it chill in the refrigerator, you are making it much easier to form the patties and keep them in one piece while setting them in the oil.

Also make sure to have a slotted spatula or deep fryer spoon to remove the cakes from the oil with, as well as a plate with a paper towel on it to place the cakes on when they are done cooking.

Suggested Oil

Don't just grab an oil from the grocery store and think that it's good enough--not if you're going to cook up some seriously good crab cakes. According to Betty Crocker's website, the best oil to use is peanut oil, which is lighter that typical cooking oils and allows the flavor of the crab and the bread and the mixture to remain instead of being replaced by often overpowering oil tastes. While it's more expensive, it's worth the cost if you're looking to make top-notch crab cakes.

Cooking

Add a tablespoon of butter to your peanut oil and heat over the stove at a medium setting. Once the butter starts to froth a little, add the cakes to the pan and allow to cook until the underside is a dark brown. Depending on the heat of the oil, this is usually about 4 minutes. Flip the cakes, reduce the heat to medium-low and cook for an additional 4 to 5 minutes. Remove from the oil and place on the paper-towel-lined plate and sprinkle with salt.

Crab cakes are traditionally served with a lemon wedge and sometimes a dipping sauce on the side.

Tags: crab cake, crab meat, crab meat bread, meat bread

Describe The Main Elements Of Ecotourism

Ecotourism promotes sustainable tourism practices that do not impair the environment or the well-being of the local people.

Ecotourism is a new trend in the tourism industry that focuses on questions of sustainability for the area being traveled to. The concept of ecotourism appeared in the 1950s, first being introduced in Africa with the legalization of hunting. However, it was not until the 1980s that ecotourism became widely accepted as travelers and host communities have become more educated and sensitive to the need to preserve the environment. In 2010, ecotourism represents the fastest growing subsector of the tourism industry.

Minimize Impact

Ecotourism adheres to a land and resources usage policy that minimizes impact, which can be measured in a number of different ways. A tourism company may want to measure its carbon footprint as an entire business or compute the carbon footprint of certain trips that it offers to participants. Other standards in the United States include the Leave No Trace policy that has been adopted by the National Forest Service as well as the National Park Service for minimizing impact on public lands.

Environmental and Cultural Awareness

Ecotourism also incorporates the principle of building cultural and environmental awareness. The way in which tourists relate to the values, traditions, customs and norms of different cultures has a huge impact on the way in which tourism affects local populations. Learning about cultural differences helps to build understanding and respect across cultural lines.

Political, Environmental and Social Climate

Ecotourism affects the sensitivity that is given to the political, environmental and social issues of the host country or locality. Rather than focusing on ways of interpreting issues that focus on right and wrong, ecotourism helps to build an understanding of learning the story behind why things are the way they are in different places around the world. Ecotourism acknowledges the right of different people to have different perspectives on political, environmental and social issues while allowing room for respectful dialogue.

Benefits for Conservation

Ecotourism espouses providing a direct link to financial benefits for conservation. Regions affected by tourism as a result of its natural beauty and nature attractions must see a direct link to preserving the environment and ecology of the area so that tourists can enjoy the area, as unchanged as possible, for many years to come. Ecotourism often flies in the face of continual development and sprawl. Locals must be organized and educated on the benefits of limiting development in certain areas that tourists are drawn to.

Provide Financial Benefits for Locals

Local people in a host region, area or nation must receive the financial benefits of ecotourism as well as be empowered to take advantage of participation. If the financial benefits do not affect the common, everyday person, then fewer people in the local community will be bought into ecotourism and adhering to a sustainable way of living and protecting the natural environment.

Statistics on Tourism

Tourism is considered to be the top export for 83 percent of developing countries as well as 33 percent of the world's most impoverished countries, according to Ecotourism.org. Second to oil, tourism is the most important source of foreign exchange to the world's 40 poorest countries.

Tags: build understanding, carbon footprint, direct link, environmental social, environmental social issues

Get Bugs To Stop Eating Outdoor Plants

Having an outdoor garden can be a wonderful experience, especially when you get to start the plants from seeds and enjoy them the whole way until harvest time, but if there's one thing that can truly ruin the experience it's an uncontrolled bug problem. From holes in plant leaves to unwanted guests in produce, bugs can ruin any gardener's good day. All gardens have bugs, but it's time to look into pest control options when you need to get bugs to stop eating your outdoor plants. Does this Spark an idea?

Instructions

Try Each Step in Order for Best Results

1. Assess the problem. Figure out what the problem is, whether it's holes in your cabbage leaves or slimy critters at the base of your lettuce. Don't just assume that the problem with your plant is bugs. Get outside early in the morning, when bugs are most active, and look for proof.

2. Identify any insects you find in order to discover the best way to get rid of the bugs. Texas A&M University offers a great online resource for identifying pests. A college horticulture department near you may offer similar resources. Follow any recommendations specific to the pests you've found.

3. Start with the least-damaging method and work your way up. Don't go out and buy the strongest pesticide you can and just start spraying. You'll be ingesting your garden bounty, remember, and you definitely do not want that stuff in your system.

4. Remove bugs by hand. This method will work best for larger critters like beetles and worms. Keep a bowl of salty water nearby for drowning, which might sound mean, but hey, it's better than a ruined garden, right?

5. Drink a beer. Actually, it's not you who will be drinking the beer, but the bugs. Leave several shallow containers, think pie pans, of beer in your garden overnight. Some bugs are attracted to the sweetness and will drown happily.

6. Bust out the soap. If you still have bugs after the hand-to-hand combat and the beer battle, fill a squirt bottle with 1 tbsp. of dish soap (go organic, if possible) and water. Shake well and spray the plants early in the morning. Don't forget the underside of the leaves. The bugs won't like the soapy leaves and will look elsewhere for breakfast. Repeat this for a few days and you'll be bug-free.

7. Try Diatomaceous Earth, also known as DE, which you can buy at a local pool supply store, but make sure you tell the retailer your intended purpose, as some DE is toxic to humans. Otherwise, most brands of DE are 100%-organic and basically crushed-up fossils and shells. DE works by scratching up the outer surface of bugs, which will kill them. Although DE won't harm your plants if it touches them, try to avoid any flowers or you'll risk killing helpful bees.

8. Nothing seems to work? Re-evaluate the problem to make sure that the issue is actually insects. Look for an organic, vegetable-safe pesticide as an absolute last resort.

Tags: early morning, have bugs, make sure, your garden

Brined Turkey Cooking Times

Brined Turkey Cooking Times

Brining is a method of seasoning and tenderizing meat before cooking. It involves placing the raw bird in a solution of water, salt and seasonings. Remember that turkey must be cooked to an internal temperature of 165 degrees F to be eaten safely. The time it takes to reach 165 degrees depends on how hot you set your oven, if you keep the bird covered and the size of your turkey. Add this to my Recipe Box.

Brining the Turkey

Seasonings for turkey brines can be as simple or as elaborate as you like. Common brining seasonings include kosher salt, peppercorns, allspice, thyme, savory, sage rosemary, citrus and brown sugar. The brining method itself is simple. Combine all your seasonings in a saucepan and heat until the salt and sugar have dissolved and then cool to room temperature. In a clean, 5-gallon bucket, add the cooled brine seasoning, one gallon of ice water and one gallon of vegetable broth. Place your thawed and rinsed turkey in the bucket with the breast down. You may need to weight the bird down so it remains completely submerged. Place the bucket in the refrigerator and soak in brine for six to 12 hours before cooking.

Cooking the Turkey

Preheat the oven to 325 degrees. Put a large colander in the sink, remove the turkey from the brining solution and put it in the colander, with the cavity facing downward, to allow most of the water to drain. This shouldn't take more than a couple of minutes.

Place the turkey on a roasting pan, breast up, and use a paper towel to pat dry any excess brining solution. Rub the meat with two to three tablespoons of butter. This will brown the skin nicely and provide excellent drippings for the gravy. Add one cup of water or broth and two cups of chopped vegetables (carrots, onions and celery) to the bottom of the pan. Cover the bird with the roasting pan lid or aluminum foil. Keeping the turkey covered for at least the first two hours will allow the turkey to cook with a moist heat and prevent it from drying out.

Times and Temperatures

According to the U.S. Department of Agriculture, an eight- to 12-pound unstuffed turkey will take 2 3/4 to three hours to cook. Turkeys that are 12 to 18 pounds can take up to 4 1/2 hours, and large turkeys up to 24 pounds will require approximately 5 1/4 hours. These times are guidelines for brined turkeys, as well.

The safest way to determine whether the turkey has been cooked safely is to use a meat thermometer. These can be purchased at any grocery or kitchen gadget store. When using a thermometer, place the probe in the thickest part of the meat, but be careful not to go so deep as to touch bone. Wait for 30 seconds before taking a reading. When the turkey has reached 165 degrees F, pull it out of the oven and allow 10 to 15 minutes of resting time before carving.

Tags: before cooking, Brined Turkey, Brined Turkey Cooking, brining solution, Cooking Times, Turkey Cooking, Turkey Cooking Times

Eat Vegetarian At Disney'S Epcot

Sushi? Couscous? Spaetzle? With Future World and the 11 country-themed sections of the World Showcase, vegetarian food options at Disney’s Epcot are both abundant and diverse. Vegetarians should have little trouble finding luscious delights at Disney’s most food-centric park, Epcot.

Instructions

Before You Go

1. Plan ahead. Once you’ve decided to go to Disney World, start looking at restaurant menus on the internet. They change periodically, but looking online can give you a feel for the types of vegetarian food the restaurants have to offer.

2. Make reservations. If you are planning to eat at any table service restaurants or buffets, make a dining reservation. Some restaurants fill up months in advance, so if you wait too long you might not get into your coveted restaurants.

3. Eat and enjoy.

Quick Service Restaurants

4. Future World’s two most substantial quick service restaurants are Electric Umbrella and Sunshine Seasons. These restaurants both offer vegetarian options on their menus, with Sunshine Seasons offering a number of selections. Sunshine Seasons also has numerous “grab-and-go” vegetarian options, which are sold prepackaged from refrigerated cases.

5. All the countries in the World Showcase except for Canada and Italy feature quick service restaurants. These restaurants showcase foods commonly associated with the country. Many of these locations feature vegetarian entrees, though in some restaurants vegetarians will have to suffice on side dishes. Despite not having vegetarian entrees, the United Kingdom quick service restaurant has chips (French fries to Americans) and the Mexican quick service restaurant has refried beans (which do not contain lard). The German quick service restaurant also does not have a vegetarian entrée, but does offer soft pretzels and a few desserts. The bakery in Norway does not consistently have savory vegetarian dishes, but does always offer delicious desserts that can easily make a meal. The French bakery also features wonderful desserts and generally has a cheese plate and/or vegetable quiche. The Moroccan quick service restaurant usually offers a vegetarian platter, which can be made vegan by omitting the lentil salad.

6. Eat and enjoy.

Table Service Restaurants

7. Future World features two table service restaurants: Garden Grill and Coral Reef. Both offer good vegetarian options and unique dining experiences. Garden Grill is located in The Land pavilion and features visits from Disney characters as well as views of the “Living With the Land” ride. The meal is served family style, and several of the side dishes are vegetarian. Coral Reef is located in the Living Seas pavilion and features underwater views of the fish tanks. Sea turtles, sharks, an array of fish, and even scuba divers swim past as you dine. Coral Reef traditionally features one vegetarian entrée at a time, which changes seasonally.

8. The World Showcase features a large and diverse assortment of table service restaurants. Each country pavilion (with the exception of the American Adventure) features at least one table service restaurant or buffet. Germany and Norway, not traditionally known for their vegetarian-friendly fare, both feature buffets with a few vegetarian options. Chefs de France (France), Tutto Italia (Italy), Rose and Crown (the United Kingdom), and Le Cellier Steakhouse (Canada) all consistently feature vegetarian entrees. Restaurant Marrakesh (Morocco) and Nine Dragons (China) list menu options that appear to be vegetarian, although be sure to ask if you choose to eat there. The restaurants in the Japan pavilion, San Angel Inn, and Bistro De Paris (France) do not have particularly vegetarian-friendly menus, although they might be able to accommodate vegetarians on request.

9. Never forget dessert.

Carts and Shops

10. Food carts can offer vegetarians delicious snacks. Snack carts in the World Showcase feature particularly novel treats, ranging from crepes to Japanese shaved ice called “kaki gori.” There are also drink stands throughout the World Showcase featuring unique concoctions for both children and adults.

11. Epcot’s gift shops can also provide vegetarians with unique and satisfying snacks. In the World Showcase, gift shops feature prepackaged foods from around the world.

12. Don't forget: packaged food can easily be transported home.

Epcot International Food & Wine Festival

13. Each fall, Epcot hosts the Epcot International Food & Wine Festival. At this event, kiosks representing countries from around the world sell small portions of food and wine, ripe for sampling. The menu changes annually, but generally a number of kiosks feature vegetarian treats.

14. There are special events during the Food & Wine Festival. If you plan on going during that time, look online for scheduled events. For some, you may need reservations.

15. Snack at will.

Tags: quick service, World Showcase, service restaurant, quick service restaurant, vegetarian options, Coral Reef, feature vegetarian

Start An Online Store

An online store allows you to sell from the comfort of home.

There are many benefits to online retailing, including relatively low entry cost, the ability to get the enterprise started in your free time if you have a regular job, the abundance of inexpensive technical tools and specialized services that can make your marketing and operations efficient and effective without the need to hire staff. On the other hand, many people start online stores that seem to sit undiscovered and eventually disappear. The key is putting your startup funds behind things that will help you draw visitors and bring them back again and again. Visitors first and inventory second is a good rule to follow.

Instructions

1. Research the feasibility of your ideas. This involves identifying and quantifying the niche you intend to occupy in the retail or wholesale marketplace. Establish the price range and consumer buying habits you will target. Find suppliers that can drop ship for you or supply even small amounts of product to your shipping facilities on a quick turn-around basis.

2. Profile your target customer and use this to establish your marketing strategy. Research Facebook and other social media marketing, search engine optimization (SEO) and discount providers such as Groupon. If you have money to spend, marketing is where to spend it to get the best return on your investment.

3. Write your business plan to include your target customer assumptions, product offering assumptions, supplier and fulfillment assumptions. Have all these in hand before you begin work on your website.

4. Plan your website and online marketing to reflect a solid brand image. Again, this is another place to invest money. Online branding and marketing is a science and doing it yourself, unless you are knowledgeable, can be a big mistake. Make use of domain and website-hosting companies and the tools they offer to build and update your site, provide a shopping cart and visitor tracking.

5. Contact the Office of the Secretary of State in your state to establish the legalities you must follow. Set up an LLC or corporation for your enterprise, and take out any state and local licenses you may need.

6. Apply your marketing strategy to launch your site with the biggest fanfare possible. One way to attract visitors is to offer useful information; for example, if you are going to sell amateur gold mining supplies, have articles on good places to search for gold, sluicing and panning techniques. Offer free or deeply discounted products to attract visitors to open accounts. Definitely collect email addresses and mail out a weekly newsletter highlighting products and describing their best use.

Tags: your marketing, attract visitors, marketing strategy, target customer, your marketing strategy, your site

Top 10 Paying Jobs In Nutritional Health Care

Some dietitian jobs pay more than others.

As a dietitian, you probably chose your profession because of a genuine desire to help people eat right, feel better and control their health through a proper diet. Even so, it does not hurt to investigate what fields in your career offer the best compensation. The median annual income of a registered dietitian, as of 2010, is around $51,000, but jobs paying as much as $75,000 are available, according to the United States Labor Department's Bureau of Labor Statistics. Those who are bilingual can expect to make a bit more in the public sector.

Scientific and Technical Nutritionist

With an average wage of about $75,000, a career as a scientific or technical dietitian by far pays the highest wage. This is primarily a position for those dietitians interested in a working in a managerial capacity for a large food manufacturer and distributor. They work to provide a more nutritional product for the consumer while balancing their employer's concerns about the bottom line and helping the company stay within government guidelines for nutritional labeling and content.

Federal Government

Coming in at about $68,000, the dietitian who works for the federal government in the capacity of a consultant or analyst makes roughly $17,000 more a year than the median salary. The departments of agriculture and education are two of the branches of government where dietitians may be employed, preparing data for the public's benefit. This also includes those dietitians employed by the federal government's correctional facilities.

Home Health Care Services

A home health care dietitian primarily works with the home bound and elderly. They teach patients shop for and prepare food for their own needs and often work in conjunction with primary health care providers.This area of nutritional health care deals mostly with elderly patients, and occasionally children, who have specialized metabolic needs. The pay averages around $62,000 a year.

Retail Consultation

Although positions in consulting for retail are rare, with only about 110 jobs in the United States according to the BLS, the pay is on the upper end of what can be expected as a nutritional health care provider, coming in around $61,000. These consultants help with marketing and educational outreach for retail outlets that cater to the health-conscious consumer.

Medical and Diagnostic Laboratories

If you are primarily interested in research and the scientific end of nutritional science, then a career in medical and diagnostic laboratories is for you. Expect to earn about $60,000 a year.

Private Medical Practice

Dietitians specializing in outpatient care and working in a private medical practice can expect to earn about $54,000 a year. These nutritionists help educate patients with specialized dietary needs on buy and prepare meals that suit their particular medical needs. Specialized areas include renal, diabetic and anemia. They work with a medical practitioner to make certain patients follow their prescribed diets.

Medical and Surgical Hospital

A specialized field of nutritional health care is providing support and advice for the primary medical caregivers in a hospital setting. These nutritionists help patients by providing them proper nutrition while they are in the hospital. They specialize in metabolic disorders and high-needs patients who may be experiencing difficulty with a normal diet. Their pay averages about $53,000 a year.

Nursing Care Facilities

Although employment in the nursing care facility is on the decline, there are still roughly 5,000 dietitians working in the industry as of 2010. The pay is almost identical to those working in a hospital setting, around $53,000 a year. The decline is due, in part, to more nursing home facilities outsourcing their nutritional needs to a food supplier. The contractor brings in prepared food, eliminating the need for nutritional analysis.

Local Government/Community Care

A registered dietitian working in public health can expect to earn less than the average salary, around $49,000 annually. These jobs are with local correctional facilities, public schools or social services. Public health dietitians help local governments and school districts meet federal nutritional requirements.

Specialized Food Services

Often, a dietitian will specialize in a particular field of nutrition to provide care for patients with a specific ailment. These dietitians make about as much as their outpatient provider counterparts, taking in about $49,000 a year. They often work with a specialized medical facility, such as a dialysis clinic or a facility that manages diabetes. This field usually demands education beyond the four-year degree required of most registered dietitians.

Tags: about year, health care, nutritional health, nutritional health care, around year, correctional facilities

Tell When Food Has Gone Bad

There's nothing more that can make you lose your appetite than food garnished with nature's own green and white balls of fur--mold. This is a sure sign your food has spoiled. But bacteria aren't always so good at making an appearance. Some guides can help you decide when your food is ready to be tossed out. Read on to learn more. Add this to my Recipe Box.

Instructions

1. Check the expiration date. This is the most obvious way. Expiration dates are different than "Sell By" and "Best By" dates. When an item has expired, it is time to throw it out immediately.

2. Trust your nose--it knows. Just take a whiff and your own nose can tell you if you should head straight for the trash can. This is the method people have been using for centuries. Sometimes, however, the nose can't let you know for sure, like in cases where there are several ingredients in one dish. A casserole made with a ton of onions will smell so strongly anyway and will be overpowered by that smell. Also, if your dish has been sitting beside another spoiled dish in the fridge, then it may take on the smell of that dish.

3. Go to the chart. The International Food Safety Council has compiled a Cold Storage Chart on their website that lists how much time certain foods should be kept in the fridge or the freezer before bacteria can start to do its job. You can also call the FDA Food Information Line at (888) SAFEFOOD.

4. Watch the clock. If you're at a family picnic and that fried chicken has been out for a while, chances are it is has gone bad. Same thing with that half-eaten piece of pizza at a party. According to the National Sanitation Foundation, "any time food products are left at room temperature for more than two hours, bacteria can begin to grow and may potentially cause a foodborne illness."

5. Look to the future. Scientists are working on a "dip-stick" test that would detect E. coli, Salmonella, and other disease-causing bacteria. The stick would change color if there are biogenic amines in the food (what are left behind when bacteria starts to decay food proteins). Some tests have shown a 97 percent accuracy.

Tags: your food

Cook Homai Calrose Rice

Calrose is a medium grain rice.

Calrose rice is a California created medium grain rice, also called Japanese or sushi rice. Calrose rice is tender and slightly chewy with a heftier texture than long grain rice. Calrose rice is suitable for all dishes, especially sticky rice recipes such as sushi or rice balls. Homai is a brand that carries white and brown Calrose rice. Since the brand does not affect how this type of rice is cooked, these directions can be applied to any brand of Calrose or medium grain rice. Rinsing the rice prior to use is not required, unless following the sticky rice method. Add this to my Recipe Box.

Instructions

Stovetop

1. Pour 1 cup rice and 1-3/4 water into heavy bottomed pan.

2. Heat rice and water to boiling.

3. Reduce heat to low, cover and cook for 15 minutes.

4. Fluff rice with a fork and serve.

Electric Rice Cooker

5. Pour rice and water into rice cooker pan.

6. Turn switch to ON or set timer for when you need the rice to be fully cooked.

7. When cooker switches off, fluff rice with a fork and serve.

Microwave

8. Pour rice and water into microwave safe bowl.

9. Cover with waxed paper or a microwave safe lid. Cook on high for five minutes or until the water boils.

10. Cook on medium for 15 minutes.

11. Fluff rice with a fork and serve.

Sticky or Hawaiian Rice

12. Cover one cup uncooked rice with water. Stir the rice and water with your hand or a spoon until water becomes cloudy.

13. Pour off water and rub the rice grains together with your hand.

14. Repeat steps one and two until the water runs clear. This will probably require about four rinses.

15. Add 1 1/3 cup water to 1 cup rice. Cook with any of the aforementioned methods. This makes Japanese sticky rice.

16. Instead of rinsing rice, soak 1 cup of rice in two cups of water for four hours. Drain water and steam on medium low heat for 15 to 20 minutes. This makes Thailand sticky rice. Soaking the rice allows the grains to absorb enough water to steam cook the extra starch.

Tags: rice water, Calrose rice, grain rice, rice with, sticky rice, fork serve

Make Healthy Homemade Fruit Juices

Eating and drinking healthy foods and beverages is the key to attaining and maintaining optimum health and preventing illness. Cutting out alcohol and sugar-laden beverages and replacing with healthy homemade fruit juices is not only a better way to a healthy body, but can also help prevent certain medical conditions like Type 2 diabetes. At the same time, preparing home-cooked foods and homemade juices can help cut costs, and you can customize the tastes according to your own liking.

Here I will show you how easy it is to make inexpensive and tasty homemade fruit juices. Add this to my Recipe Box.

Instructions

1. Purchase a manual or electric juice blender to make your fresh fruit juice. The old-fashioned way to make juice is by hand and cutting and squeezing the pieces of fruit to extract the juice from the fleshy pulp. Nowadays, there are many sophisticated juice blenders on the market that have various functions, so you can decide whether you want the pulp separated from the juice extracts or not.

It can also separate the peel and seeds or core from the juice extracts. All of these modern juicers have one common goal, and that is to help the consumer save time and energy and to make delicious and relatively inexpensive homemade fruit juices for family and friends to enjoy.

2. Buy fresh, organic fruits to make the juices. Your local farmers market and whole food stores are the best places to buy these items, and buying in bulk can cut down on cost. You can make bulk amounts of juice at one time and store in the freezer for drinking later or to have whenever you need a fresh juice fix.

3. The most popular fruit juices are: orange, lemon and apple, but there are other types of fruits that can also be made into juice such as papaya, mango and pineapple. Alternatively, you can be creative and mix the juices together to make an exotic blend. These are particularly great to mix in cocktails and a real delight to serve at parties or on a hot summer day.

4. Place the fresh fruits under cool, running water to rinse off dirt and debris. If you prefer a pulp-like consistency to your juice, keep the skin of the fruit on and slice into small pieces and place into the blender; otherwise, carefully peel off the skin, and if it has a center core, remove it along with any seeds.

5. Collect the juice extract from the juicer and pour into storage bottles for freezing or into tall glasses of ice for immediate drinking. Fresh fruit juices should not be left longer than one or two days in the fridge.

* Remember to make sure your storage bottles are clean and sterilized to prevent illness from contamination.

Tags: fruit juices, homemade fruit juices, from juice, from juice extracts, homemade fruit, juice extracts

Feed Sprouts To Finches

Sprouting finch seed will enhance nutrition.

Many finch owners add spouted seeds to their birds' diets to enhance the health of their pets. Sprouted seeds balance the bird's diet by adding a nutritious supply of enzymes, chlorophyll, vitamins, minerals, and protein. Feeding finches an unbalanced diet can lead to health problems such as immune system issues, organ failure and cancer. Spouting seeds is a simple process, but you need to be careful to ensure seeds don't become contaminated with bacteria in the sprouting process.

Instructions

1. Place 5 heaping tbsp. white millet seed in a 1-quart glass jar.

2. Cover the lid with a piece of cheesecloth or muslin and secure it with a rubber band.

3. Pour bottled water through the cloth into the jar. Swirl the water around to remove any dust that may contain bacterial spores. Drain and repeat rinsing process three or four times.

4. Add a few drops of bleach to enough bottled water to fill the jar. A small amount of bleach will kill bacteria and won't damage seeds. Allow seeds to soak for 12 hours at room temperature.

5. Rinse seeds again three or four times after 12 hours then place the jar on its side and allow it to drain for five minutes.

6. Roll the jar on its side to spread seed evenly in the jar. Let the jar lie on its side for 12 hours then rinse the seeds again. Rotate the jar several times during this period to aerate the seeds. Seeds should begin sprouting in 12 to 24 hours.

7. Remove seeds when sprouts are 1/8-inch long.

8. Smell seeds to ensure freshness. Seeds should have a nutty smell. If they smell bad, they may have bacterial contamination. Discard bad-smelling seeds and start over.

9. Feed sprouted seeds to finches. Serve small amounts to begin with when introducing a new food to finches. Experiment to see how much sprouted seed your finch will consume. Remove any uneaten sprouted seeds after a few hours.

10. Add 1 tsp. organic safflower oil to 1 cup sprouted seeds to keep them from drying out.

11. Store unused sprouted seeds in the refrigerator for up to seven days.

Tags: sprouted seeds, after hours, bottled water, four times, hours then

Jobs In Food Nutrition

Individuals working in the nutrition field teach people make healthy food choices.

Individuals trained in food and nutrition have several career choices. Jobs may be available in school systems, hospitals, nursing care facilities, penal systems and community health services. These individuals are trained to promote healthy eating habits, thus preventing poor nutrition and illness. Individuals working in this area may require a bachelor's degree, special licenses, certificates, registrations or specialized training.

Nutritionist/Dietitian

Nutritionists and dietitians are trained to teach healthy eating habits -- and to assist those who have specific needs with dietary modification that will improve specific diagnoses. A nutritionist or dietitian may work in a school or hospital educating students or patients on good health habits. A person in this position may collect data and conduct research, keep records and publish reports. A nutritionist or dietitian may also assist in the creation of healthy menus, and work with kitchen staff in the provision of healthy, balanced meals.

Community Dietitian

A community dietitian works in public places such as county health facilities, clinics or home health care agencies. These individuals provide educational programs to families, individuals, special groups and businesses -- and evaluate the health needs of participants. Individuals in these positions may collect nutritional and health data on a city or county-wide basis, and may work with fresh food retailers and growers to market healthy foods to the public.

Clinical Dietitian

Many clinical dietitians specialize in working with individuals that are significantly overweight, or those that have kidney disease, diabetes, cancer or other critically ill patients. The clinical dietitian educates and counsels these individuals on improving quality of life through good eating habits. They may work in hospitals, special care facilities or institutions. A person in this position should have good organizational and communications skills, and may be called upon to do research, gather data and provide educational materials. A clinical dietitian may also be referred to as a management dietitian, and works to oversee meal planning on a large scale for institutions.

Consultants

Some dietitians work on a contract basis, and are hired by physicians, hospitals, businesses and institutions to educate staff, work with patients or to assist in wellness program set-up. Contract dietitians may work with sports teams, grocers or any type of nutrition-related business. Many assist with weight loss programs providing healthy food choices for individuals with chronic weight problems. They may be contracted to work with food service management, providing information on many aspects of healthy food preparation, sanitation and budgeting.

Tags: work with, eating habits, healthy food, care facilities, dietitian also, dietitian works

List Of Asian Spices

Indian food is always spicy.

Asia is an enormous continent housing scores of diverse cultures. The common thread that runs through these cultures is a taste for a variety of spices, flavors and aromas. Asian cuisine can be loosely divided into three subcultures: south Asian, which includes India, Pakistan, Sri Lanka and Myanmar; northern, which includes China, Japan and Korea; and southeastern, which includes Cambodia, Vietnam, Singapore, Brunei, Laos and Thailand. Add this to my Recipe Box.

South Asian Spices

Grow chili peppers in the garden or as an indoor plant.

Although chilies were not introduced into Asia until the 16th century they have become part and parcel of south Asian food. Chilies come in a range of colors from green to red to yellow and can be sweet or pungent. They are available in different forms: whole chilies, dried, pickled, ground up or pulverized. Other common spices are coriander, cumin, ginger, turmeric, mustard seeds, cinnamon and turmeric. These spices are combined in pastes and usually sauteed in oil until their fragrance is released. Then, meat, fish or vegetables are added to create different kinds of dishes.

Spices From Northern Asia

Sushi and wasabi go well together.

China, Japan and Korea form the basis of this section of Asian cuisine. Chinese five spice is one of the staples of Chinese food and is created when star anise, cloves, cinnamon, Szechwan pepper and fennel seeds are ground together. Spices used in Japanese cooking include wasabi, which is similar to a very pungent horseradish and ginger, which is used in a variety of ways such as pickling or ground up. Chilies and garlic are two of the spices used in kimchi, a ubiquituous Korean dish made out of cabbage and most Korean dishes incorporate gochujang, which is a fiery paste made out of red hot chilli peppers.

Spices From Southeastern Asia

Sweet basil is a popular spice in this region.

The cuisine that comes from Cambodia, Vietnam, Singapore, Brunei, Laos and Thailand was influenced by North and West Asia as well as Europe when many of these countries were colonized by the French, British and the Dutch. Cinnamon, cardamom, cumin, coriander and star anise are all used in the region's curries and the flavors of different kinds of basils, particularly Thai and sweet basil, are very popular.

Asian Spices That Have Medical Properties

Ginger is native to Asia.

Alternative medicines, such as Ayurvedic practitioners, have long used Asian spices in their remedies and western doctors are now discovering this approach. Turmeric and ginger are two favorite and flavorful spices commonly used in many Asian cuisines. Both are known to have anti-inflammatory and antioxidant properties. Other medical spices include fennel, which helps digestion; coriander, which is considered a stimulant and an analgesic; basil, which has diuretic properties; and anise, which is used to help memory and for coughs.

Tags: which includes, Asian cuisine, Asian Spices, Brunei Laos, Brunei Laos Thailand, Cambodia Vietnam

International Pastry Schools

Learning to work with pastry requires extensive training, patience and commitment. Making perfect pastry is an art form. Finding a good school with experienced tutors who can take you step-by-step through the learning process is vital in order to gain employment in top-quality restaurants or when starting your own business. Pastry chefs are in demand these days and you can find work in restaurants, hotels, resorts, cruise ships and more.

Ecole Nationale Superieure de la Patisserie

The school, in Yssengeaux, France, offers programs in the art of French pastry for international students. There is an intensive, five-month pastry program taught in English that includes 520 hours working in state-of-the-art pastry laboratories and 40 hours of applied technology. The tutors are all talented chefs and the course includes learning about doughs and batters, cakes, ice cream and sorbet, creams, chocolate, dessert plates, catering, decorations and breads, viennoiserie, hygiene and security. The classes are small, accommodating only 12 people at a time. After the five months' training, you will put your new skills to work through an internship in a restaurant or pastry boutique. The minimum time for the internship is one month. The school offers classes in basic French to help you understand the language on a functional level. The cost for the five-month course, in 2011, was 13,600 Euros, and 14,500 Euros for the October start date.

Notter School of Pastry Arts

The school is in Orlando, Florida, and the harmonious settings help to enhance creative flow. The courses offer true innovative flair blended with the fundamentals of European practice.

Programs offered include a 24-week European Pastry and Baking Diploma Program that was developed and is taught by world pastry champions, Ewald Notter and Anil Rohira. It teaches artistic, European fundamentals and principles of pastry and baking techniques in small classes. Continuing-education courses provide professional knowledge of progression and technology, theory and individual artistic expression. You do not need pastry experience to enroll in the course but a high school diploma or GED is needed. Total tuition costs for those enrolling in January and July is $21,700, as of 2011.

Cocoa Black Everything Chocolate

Cocoa Black is a pastry school located in Glasgow, Scotland, UK. It offers professional pastry chef courses that teach advanced pastry techniques. The pastry chef courses attract students from around the world and the classes are small with only up to four students at a time. The school offers a number of pastry chef courses to choose from, and each one puts attention on a specific skill set. There are courses for beginners and for more advanced students wishing to refresh existing skills or learn new ones. The school also offers classes on cake making for those that just wish to attend one day classes.

San Francisco Baking Institute (SFBI)

The SFBI is a world famous leader in pastry and bread education. Students receive hands-on and real life experience with all the latest baking equipment and technology. The courses offered are the SFBI Bread and Pastry Professional Training Programs. There are only up to 16 students at a time so there is plenty of focus on individual requirements. As part of the curriculum, further training options can include two weeks in Paris, France, one week of which is spent at the Ecole Superieurede Cuisine Francaise-Ferrandi.

Tags: chef courses, pastry chef, pastry chef courses, classes small, Cocoa Black, offers classes, school offers

Clean Sandy Scallops

Sandy scallops will deposit grit into the dishes they are cooked into.

Nothing ruins the experience of enjoying the smooth texture of a quality scallop like a few grits of sand. Scallops purchased in or out of their shells may hold sand in the folds of the tender raw flesh. A few seconds of washing allows the sandy grit to fall away and leave behind a fully cleaned scallop. Respect the people you feed by giving sandy scallops a proper cleaning before they are cooked and served. Add this to my Recipe Box.

Instructions

1. Pry open the scallop shells and scrape the shell to release the flesh of the scallop. Both halves of the scallop shells can be scraped free of material with the paring knife and washed in the dishwasher. The cleaned shells can then be used as mini plates in the final presentation of the scallop dish.

2. Pull away all the brown and green organs, including the gills, kidneys and liver, from the white adductor muscle. It is up to the tastes of the individual cook whether they leave the the pink-orange roe sack attached to the adductor if one is present. Scallop roe has a creamy texture and light delicate scallop flavor.

3. Pinch off the small piece of tough meat on the side of the white adductor muscle. This little muscle will become rubbery and nearly inedible when the scallop is cooked. Scallops that are sold frozen or thawed are usually removed from their shells and everything but the large white adductor and this small side muscle is taken off and discarded.

4. Fill a large bowl about a third full of ice cubes and set the white scallop meat on top of the ice. Add cold water to the bowl until the scallops are completely submerged.

5. Grasp each scallop with clean fingers and gently turn it in all directions underwater to allow any residual sand to be released. Particles of sand will sink and accumulate at the bottom of the large bowl.

6. Lift the cleaned scallops out of the cold water bath and gently pat them dry with paper towels. Drying the surface of the scallops will make them sear faster and develop an even brown crust in the pan when cooked.

Tags: white adductor, adductor muscle, cold water, large bowl, scallop shells, scallops will

Gourmet Chef Schools

Chef school is one step to becoming a gourmet chef.

Chef schools that confer upon you the title of gourmet chef do not exist. Earning this title takes years of experience working under gourmet chefs in four-star restaurants and perfecting your skills. Graduating from a highly rated chef school is just one step on a long path but a very important one. For those with the talent and work ethic to become a gourmet chef, there are many exceptional chef schools around the world.

International Schools

Le Cordon Bleu is a chain of 29 chef schools that are now spread across five continents, starting with one cooking school in Paris. The tutors are top chefs from Michelin-star restaurants, and they teach a total of 20,000 students annually. The one-year program leads to a Le Grand Diplôme Le Cordon Bleu qualification. The program is split into six courses, three dealing with cuisine and three focusing on pastry-making.

United States

The Art Institutes consist of 45 schools across the United States. The culinary course sends students out on internships. However, there are also opportunities to work in the Art Institutes' own student-run restaurants in each of the 45 cities. The French Culinary Institute is another chef school in the United States, located in New York. This is a fast and intense course that can be finished in six months. New classes begin every six weeks. Students spend the last third of the program cooking in the school's Michelin-rated restaurant, L'Ecole.

European Schools

Located in both Tuscany, Italy and Provence, France, the Rhode School of Cuisine has two highly rated chef schools, though these are not formal courses of study. The two European schools differ, specializing in the typical cuisine of their respective locations. The DCT Swiss Hotel and Culinary Arts School is a formal course of study. This private, two-year chef school is located in Vitznau, Switzerland. The program is split into five areas of learning: European food and beverage service, European cuisine, European pastry and chocolate, European gourmet cuisine and European culinary management. An internship in Switzerland is included in the course.

The Rest of the World

Savour Chocolate and Patisserie Cooking School is a culinary school in Melbourne, Australia. Students will learn make confectioneries, such as petits fours, praline and French gateaux. The school was founded by renowned pastry chef Kirsten Tibbals. At the South African Chefs Academy in Cape Town, a total of 32 applicants are allowed into the one-year course annually. Winners of the Sunday Times Chef of the Year awards, in both the Junior and Senior divisions, have been graduates of this school.

Tags: gourmet chef, United States, chef school, cooking school, Cordon Bleu, cuisine European, highly rated

Panasonic Breadmaker Problems

Fresh-baked breads

Overall, the user/owners of Panasonic breadmakers give the machines quite good reviews. Some users had owned and used the machines for years and some indicated they would buy the brand again if they were in the market for a new breadmaker. However, some users and reviewers did report certain problems with these machines. Those problems included such issues as bread falling during baking, bread loaves with holes in the center, no option for custom timings, difficulty getting the baked bread out of the breadmaker, and limited international distribution. Does this Spark an idea?

Loaves Falling

One problem that users reported with Panasonic breadmakers was with the bread loaves caving in, or falling, when they baked bread using the machine. However, other individuals suggested the cause of this problem might not be the breadmaker itself but the amount of certain ingredients used, particularly yeast and water. The potential for altitude or humidity of the specific location potentially had an implication regarding this problem.

Hole in Bread Loaf

Another problem reported is that some models have a design involving a paddle that sometimes remains in the loaf. This situation resulted in bread loaves made in the machine having a hole in the middle.

Single Paddle vs. Double Paddle

A different problem can occur because the Panasonic breadmaker has one paddle whereas some other brands have two. Breadmakers with two paddles are reputed to do a better job kneading the dough.

Pre-Set Cycles and No Window

Another circumstance that for some people could pose a problem is that the Panasonic breadmaker offers only preset timing cycles. For a serious cook who needs to have more control over cooking times, this is not as good a choice as a brand that offers the option of custom settings. Another convenience feature the Panasonic breakmakers lack is a viewing window.

Inability to Turn Bread Out

Another reported problem with the Panasonic breadmaker was of problems in turning the baked bread loaves out. Since this is an end-of-cooking activity and considerable work goes into breadmaking preceding this step, this problem could constitute a particular annoyance for some bread bakers.

Limited Availability

Some potential users found a problem with the Panasonic's limited availability. For example, while Panasonic had in the past distributed its breadmakers in Australia, as of September 2009 Panasonic had discontinued Australian distribution.

Tags: bread loaves, baked bread, this problem, with Panasonic, option custom, Panasonic breadmaker

Different Kinds Of Turkeys

The USDA has several classifications of turkeys.

The USDA has several classifications for the types of turkey sold at butcher shops and grocery stores. When purchasing a turkey, it is important to understand the types of turkeys out there and how they were prepared before they reach your grocer. According to the USDA, the turkey gets its name from a guinea fowl, which originated in Turkey. Add this to my Recipe Box.

Young Turkeys

A young turkey is male or female and is less than eight months old, according to the USDA. A turkey reaches its maturity age for slaughter by four to five months, but is slaughtered depending on the desired weight.

Frozen Turkeys

In order for a turkey to be labeled as "frozen," it must be brought down below 0 degrees Fahrenheit. This is done by a process of flash-freezing, which provides a fresher turkey upon defrosting. Frozen turkeys, no matter the method used, will have a higher probability of drying out during the cooking process since freezing damages muscle cell walls, according to What's Cooking America.

Basted/Self-Basting Turkeys

A more common type of turkey that is prepackaged at your grocery store is the basted or self-basting turkeys. These turkeys are injected with a preservative solution and then vacuum sealed to hold in juices. According to the USDA, basted or self-basting turkeys are injected with a solution of preservative chemicals and food additives in order to stay moist.

Kosher Turkeys and Natural Turkeys

Most turkeys are raised on antibiotics to promote a healthy turkey upon slaughter. According to the USDA, turkeys cannot be slaughtered during the withdrawal period, to prevent the antibiotics from staying within the flesh after slaughter. The withdrawal period varies depending on the weight of the turkey itself. Kosher turkeys are no given antibiotics and are raised and inspected under the supervision of a rabbi. Natural turkeys receive antibiotics, but during the packaging process these turkeys are not injected with artificial additives.

Free Range Turkeys and Organic Turkeys

Consumers often think that free range or organic turkeys provide a higher quality taste to a turkey, but they do not according to both the USDA and What's Cooking America. Free-range turkeys are labeled as "free range" as long as they are let out of the pen for a few minutes per day. Organic turkeys are labeled as "organic" if they are fed with organic feed, certified through organic means, and do not use genetic engineering.

Fresh Turkeys

To be labeled "fresh," a turkey cannot be chilled below 26 degrees Fahrenheit or be injected with any additives during processing, according to the USDA. It is important to always check the "use by" date on fresh turkeys to make sure you are getting a fresh turkey. Many fresh turkey producers will also label the date the turkey was slaughtered and processed, so that you know how long the turkey has been sitting in a "fresh" state.

Wild Turkeys

Wild turkeys are not recognized as a class of turkey by the USDA. This is because wild turkeys are hunted and served fresh by the hunter. Wild turkeys are found throughout the United States and range from 8 to 10 lbs. for females and 16 to 24 lbs. for males, according to the National Wild Turkey Federation.

Tags: injected with, fresh turkey, turkeys injected, turkeys injected with, According USDA, basted self-basting turkeys, below degrees

Make Mochiko Pancakes

Mochiko flour resembles traditional white flour.

Mochiko is the Japanese word for sweet rice flour. In both Japanese and American cooking, that sweet rice flour is a versatile ingredient for baking and cooking, whether the end result is a breaded piece of chicken, or a fluffy cookie or cake. Mochiko flour may be substituted for traditional white flours -- being gluten-free, it makes an ideal substitute, indeed -- and the end result is an extra hint of sweetness and a slight, yielding texture. Add this to my Recipe Box.

Instructions

1. Combine sour cream, 1 tsp. powdered sugar and fruit in a small bowl and mix thoroughly.

2. Crack open the eggs into a medium-sized bowl and beat vigorously with a whisk until the yolks and whites are combined.

3. Add Mochiko flour and baking soda and continue to beat until a smooth batter results. Slowly add the milk and salt until completely incorporated.

4. Preheat your electric skillet (350 to 375 degrees Farenheit) or stove-top griddle (medium heat) and melt butter, ensuring you coat the entire surface.

5. Pour the batter onto the skillet in softball-sized circles and cook for 1 to 2 minutes or until the sides of the pancake begin to bubble and solidify.

6. Turn each pancake with a spatula and cook on the opposite side for about 1 to 2 minutes more until the pancake is cooked through. Both sides of the pancake should be golden brown.

7. Stack two or three warm pancakes and add a generous dollop of the sour cream mixture on top.

8. Sift about 2 tbsp. powdered sugar on top of the stacked pancakes and serve.

Tags: Mochiko flour, powdered sugar, rice flour, sides pancake, sour cream, sweet rice, sweet rice flour

Restaurants On Wells Street In Chicago Illinois

Wells crosses the Chicago River, where great restaurants can be found on either side

Wells Street, one of the downtown streets of Chicago, cuts through The Loop, River North and Old Town. Many tourist spots are located on Wells, but there are a few restaurants that both tourists and residents frequent. Whether you're looking for a date spot or a place to take the kids, Wells Street has restaurants for everybody.

Lou Malnati's

Many downtown pizzeria's claim to be the home of Chicago's deep dish style, but none compare to Lou Malnati's. In addition to thick cheese, peppers and spices added to the pizza for extra hot flavor. Other Italian favorites are included on the menu, and a full bar is available. Reservations are accepted at Lou Malnati's, and are encouraged for large parties. Take-out and delivery service is also offered.

Lou Malnati's

439 North Wells St.

Chicago, IL 60654

312-828-9800�

loumalnatis.com

Kamehachi

One of the most popular date restaurants on Wells Street is Kamehachi. The restaurant's specialty is sushi, which is always fresh and never too fishy. Other Asian dishes are offered, as well as a full bar with multiple sake options. Kamehachi is open late, until midnight on Sundays, and until 2 a.m. the rest of the week. Valet service is available, as is take-out or delivery service. Reservations are recommended, especially on the weekends.

Kamehachi

1400 N. Wells St.

Chicago, IL 60610

312-664-3663‎

kamehachi.com

Hannah's

For urban explorers who want a quick but tasty sandwich on the go, Hannah's is a downtown favorite. No waiter service is available, nor are reservations accepted, but Hannah's has lovely outdoor seating. Fresh ingredients on pretzel bread make this restaurant a busy lunch stop. Delivery and take-out service is available, but Hannah's is only open until 7 p.m., so make it an early dinner at Hannah's for excellent downtown sandwiches.

Hannah's‎

180 W. Washington St.

Chicago, IL 60602

312-621-1111‎

hannahsbretzel.com

Tags: Wells Street, service available, delivery service, Wells Chicago

Make Organic Candy

Store-bought candies are filled with preservatives, high-fructose syrups and sugars, and empty calories, all for something that just tastes sweet. If a sweet treat is the goal, then there are plenty of cheap, healthy alternatives that can be made in no time without all the additives that are in a pack of gummy worms. Below are two recipes for organic candy -- one with fruit and one without. Add this to my Recipe Box.

Instructions

Nature's Candy

1. Cut the top flaps off the box. Line the inside with aluminum foil, keeping the shinier side up. Place the two bricks on the bottom and fit the grate on top. Position the lamp about a foot away from the food and at least eight inches away from the walls of the box so as to ensure no fire hazards.

2. Cut the fruit into thin, uniform slices. Try to keep them all the same thickness so they'll dry out at the same time. Place the slices on the grate.

3. Turn on the lamp, fit the top over the box, and let sit for at least 24 hours (depends on the kind of fruit being used) or until desired dryness.

Coconut and Chocolate Treats

4. Fill one pot halfway with water, and bring it to a boil. Fit the other pot over this one and place the chocolate inside to melt.

5. Mix the rest of the ingredients together. Parse out into little balls and set on a cookie sheet.

6. When the chocolate is melted, turn off the stove and brush the coconut balls with the melted chocolate. If desired, let the chocolate dry and brush another layer of chocolate.

Tags: away from

Look After Newborn Chicken Chicks

Baby chicks are a fun pet for the family

Chickens are both inexpensive and low-maintenance to raise on the farm or in the city, but they need attentive care during the first few months. Baby chicks are sensitive to disease and require warmth and a clean environment. As they grow up, they can become engaging pets, and may also yield nutritious, chemical-free eggs and meat for the family. After hatching or bringing home the chicks, keep them healthy during the first two months.

Instructions

Providing care for baby chicks

1. Set up a cardboard box or an animal cage to house the chicks. This is called the brooder. Measure the brooder to ensure at least 2 square feet of space for each chick, and edges at least 12 inches tall. If the edges are shorter, cover the top with chicken wire or deer netting to prevent chicks from flying out.

2. Cover the floor of the brooder with a 1-inch layer of pine shavings or similar materials. Change the shavings at least once a week or more often if it appears damp.

3. Position a light in the corner or above the brooder to provide the chicks with heat. Either a 250-watt infrared heat lamp or a 100-watt light bulb with a reflector will work. Keep the temperature of the brooder at 90 to 100 degrees F the first week, and then decrease by five degrees each following week.

4. Keep a medium-sized waterer inside the brooder at all times. Baby chicks are thirsty animals. They can also make a mess and poop into the water. Change the water at least once every day to keep it clean.

5. Feed a diet of specially formulated "crumbles," placing a clean supply of food into the feeder every day. Crumbles are available in both medicated and non-medicated formulas. Medicated feed can prevent against diseases. After the first two weeks, chicks can also eat a worm or a bug.

6. Watch out for a condition called "pasting up," when the chicks have runny poop that can dry on their rears and block the passage of other waste. If this occurs, clean the area with a moist towel. Feeding the chicks vegetables or other greens can cause this condition.

7. Take the chicks outside for playtime if weather is warm (above 65 degrees). Chicks two to three weeks old will be curious to explore new areas. A wire cage or chicken pen will protect them from predators.

Tags: Baby chicks, during first, during first months, first months, least once

Remove Stains From A Mattress Cover

Mattress covers are useful for protecting your mattress from stains, which means they require constant care to ensure longevity, as well as cleanliness. Does this Spark an idea?

Instructions

1. Spray Resolve cleaner onto mattress cover stain. If the stain is fresh, blot any excess moisture with a clean cloth. Once the area is covered with the spray, gently blot it with a damp cleaning cloth. If the stain remains, spray the spot again and blot gently.

2. Pour 1 cup of vinegar into an empty spray bottle and spray the stain. Allow the vinegar to soak into the stain for a few minutes, followed by blotting baking soda onto the stain. The baking soda will cause the stain to bubble. Continue to use the baking soda on the stain until it no longer bubbles. Finish by using a clean cloth to blot away moisture.

3. Pour a quarter-size amount of hydrogen peroxide into a cleaning cloth and dab the stain. Continue dabbing the stain until it is no longer visible. Do not soak the stain as it can seep through to the mattress.

4. Remove the mattress cover from the mattress. Pre-treat the stain with Spray 'N Wash Extra Strength Laundry Stain Remover and allow it to sit for five minutes. Wash the mattress cover separately from other clothes at the specified temperature on the cover's laundry tag. Use the 20 Mule Team Borax laundry detergent to ensure removal of stain.

Tags: baking soda, mattress cover, clean cloth, cleaning cloth, cleaning cloth stain, cloth stain

The Best Pesticides For Roach Control

Roaches spread diseases, so use the best pesticides to eradicate them.

While prevention is the best cure for a roach infestation, once the roaches have made their home in your space, you'll need to control them with a pesticide plan to avoid possibly getting sick from the germs they spread. Many types of pesticides, or pest-killing agents, exist to eradicate roaches from your dwelling. Choose from natural methods of roach pesticide, such as using diatomaceous earth, or use gel bait traps or quick-killing, chemical sprays. Does this Spark an idea?

Killing Individual Roaches with Pesticide Sprays

Every roach you see around your dwelling could possibly contribute to the propagation of the roach infestation, so you must eliminate all the roaches you encounter. While smashing a roach is a tried and true method of eradication, if you prefer less mess and direct contact, aerosol sprays that contain insecticides allow you to kill roaches from a distance. Additionally, roaches will avoid the areas that you spray if you use a residual spray; short term, non-residual sprays contain ingredients such as resmethrin or pyrethrins, which irritate and kill some cockroaches, but only on contact. You can make your own roach spray with a mixture of dish soap and water, which will kill the roach on contact.

Killing Individual Roaches with Natural Pesticide Methods

You can destroy roaches without contact by sucking them up with a vacuum cleaner hose attachment; this makes catching the quick-footed pests much simpler, although you should throw out your vacuum's bag when you're done; seal it inside a plastic bag first for the best results. Use sticky-surfaced individual traps to catch individual roaches for eradication or trap the roaches with empty mayonnaise jars. Smear the curved inside of the jar just past the jar's lip with petroleum jelly and place rotting fruit inside. Once the roaches enter the jar, they won't be able to climb back out. Kill roaches you've trapped by freezing them inside the jar for several hours; place the sticky trap roaches inside a plastic baggie before freezing.

Chemical Pesticides for Roach Infestations

Insecticide-laced baits are some of the most effective roach control pesticides. The University of Nebraska Cooperative Extension website recommends selecting slow-acting insecticide baits that contain active ingredients such as boric acid, hydramethylnon, fipronil or sulfluramid. Not only do the insecticides in these bait traps poison the roach that eats them, but the roaches that then eat their droppings or their carcass also are poisoned.

Natural Pesticides for Infestations

For a slower acting, effective and less expensive alternative, use boric acid powder, such as inexpensive boric powder laundry boosters. Boric acid is relatively safe for humans to handle, although you should keep your pets and children from contact with it; it is unsafe for roaches, however, and acts as poison to them, even though they are attracted to it. Diatomaceous earth, available in garden stores, also works against roaches by cutting their exoskeletons and dehydrating them and spreads easily from roach to roach. Sprinkle the powder near cracks and crevices where you suspect roaches are entering and exiting your dwelling or place in high areas such as on the tops of cabinets.

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Raise Domestic Turkeys

Raise turkeys to put an inexpensive meal on your table.

Raising turkeys at home is an effective way to bring in extra money, or to inexpensively provide yourself and your family with home-raised turkey meat. This is especially useful during the holiday season, when you will be able to feed yourself and make money selling your turkeys for others to enjoy. Raising turkeys requires dedication and may be time-consuming, but the end result is worth your hard work and patience.

Instructions

Brooding Box

1. Put newly hatched poults -- or young turkeys -- into a brooder that is approximately 24 inches wide, 48 inches long and 15 inches high. Cover the bottom with paper towels and scatter the feed onto the paper towels so the poults can eat on their own and get used to eating. After a few days, feed the poults with a small chick feeder. You should have one feeder for every 25 poults.

2. Keep a lamp above the poults with a bulb wattage between 75 and 100 watts, but do not use a fluorescent bulb. The temperature should be between 90 and 100 degrees for the first week. According to the Porter Turkeys website, using a red heat lamp can help prevent cannibalism amongst young poults. Hang it above the middle of the brooder, approximately eight inches from the brooder floor.

3. Place drinking water for the poults in a corner away from the heat lamp so that it does not get too warm.

Food and Water

4. Administer water to young poults under four weeks of age using a chicken feeder. After this point, you can use a water can-pan with a wire guard.

5. Feed the poults a starter feed that contains 30 percent protein in starter rations for the first eight weeks. After 14 weeks of age, start feeding the turkeys small grains, corn and oats. After 20 weeks, feed the turkeys a mash and grain mixture. Turkeys can also graze in an open pasture.

6. Avoid commercial-grade feeding programs unless you desire bigger size over better quality meat; commercial grade can increase the size of your turkeys, but it decreases the quality of the meat.

7. Make sure the poults and older turkeys have constant access to food and water. Some turkeys may die if their food is not consistently in front of them, because they may not realize that it is there.

Cannibalism and Disease

8. Do not overcrowd your turkeys. Provide a space for the turkeys to roam, such as a large pen or a pasture, once they start to roost. This will help decrease instances of disease and cannibalism.

9. Isolate ill birds from others to decrease the risk of the illness being transmitted between birds.

10. Change the litter in the pen often, or keep the pen in an area with ample sunlight, in order to reduce the risk of coccidiosis, which is a disease that grows in moist litter.

11. Allow turkeys to have a space to get away from heat, light and other birds. Feeding your turkeys consistently will also reduce the chances of cannibalism.

12. Debeak your poults when they are still young. This procedure removes a portion of the tip of the turkey's beak to lessen the chance of pecking and cannibalism among birds.

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Should You Change A Cat'S Name When You Adopt

Who you calling Smokey, and where's my litter box?

Maybe "Princess Mononoke" is too many syllables to say every time you want your cat to come. Maybe said princess is actually a boy. Whatever your motivation, it's tempting to rename a cat you've newly adopted. You should. It's easy to train and rename cats.

What's in a Name?

Some cats recognize their names; others don't -- or they recognize them but choose not to respond. Many animals, including dogs, cats, rats, rabbits and even goldfish, can be taught their names, according to Dr. Nicky Finch of Washington State University. If it's not obvious whether your adopted cat knows his name, then renaming him isn't an issue. If your new cat readily responds to his old name, however, you have a decision to make. There are no authoritative scientific studies on this topic, but anecdotal evidence from cat breeders, fanciers, rescuers and animal shelter workers suggests changing a cat's name has no effect on the animal's long-term health and well being. But should you? If you don't like his name, then yes. Naming a cat something you like strengthens your connection to him.

New Cat, New Home

When you adopt a new cat, your No. 1 priority should be to make him feel at home. Changing his name is secondary to this. The first 24 hours your cat spends in his new surroundings are critical, according to the Petfinder pet adoption website. Introduce him to his new home slowly. That means first confining him to one room, then allowing him to explore his new territory on his own terms. If your cat seems stressed out, try using his old name to calm him during this period. After a few days, once he's settled in, you can start using his new name and train him to recognize it. Despite a stubborn reputation, a cat is easily trainable, and name recognition is an integral part of most training regimes. Renaming your cat allows you to build your relationship from the ground up.

The Name Game

If you're in the market for a new cat name, your options are myriad. You can use resources like lists of popular names, celebrity cats and the cats of celebrities, among others. Alternately, you could name your cat for his appearance or personality, or after a friend or loved one, as long as that person won't be around a lot. You don't want to call, "Chester," and get a response from the cat and your live-in uncle. It helps both you and your cat if he has a short name -- ideally two syllables, according to the cat website Catster.com. This aids in ease of recognition and helps if you have to belt it out while scouring the neighborhood for him should he sneak out. If you pick a new name that sounds similar to his old one, it may help him make the switch more quickly. Regardless, you can and should change your adopted cat's name if you want to. After all, he's your cat, and his name reflects on you as much as it does him.

Teaching Moments

It's going to take some time for your cat to learn his new name. Positive association is key. For your cat, that means hearing his name before getting food, treats, toys and affection. Food is the best motivator for most cats, according to Marilyn Krieger, a behavior expert with Cat Fancy magazine's CatChannel.com. Once your new cat associates his new name with good things, he'll give you attention -- maybe even come running -- when you call. When you adopt a cat, it's hard to tell what associations and possible baggage come with his old moniker. You should rename your adopted cat if only to make sure he has singularly positive associations with whatever you call him.

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Nutritional Benefits Of Coconut

The coconut is a tropical fruit that is well-known for its nutritional benefits. Its meat, juice and oil are popular all over the world due to its delicious taste and abundance of vitamins, minerals and nutrients. Coconut was used by primitive people to treat a number of ailments, and is still recognized today for its nutritious and healing properties.

Nutritive Values

A 1 cup (80 g) serving of shredded coconut contains 283 calories, of which 224 come from fat. There are 27 g of fat in a serving of coconut, 24 of which are saturated fat and the rest consisting of monosaturated fat and Omega-6 fatty acids, which are extremely beneficial for the body. There is no cholesterol in coconut, and only 16 mg of sodium. A serving of coconut consists of 12 g of carbohydrates and 3 g of protein. It also contains 7 g of fiber and 5 g of sugar.

Vitamin and Mineral Content

Coconut is an excellent source of manganese, and contains 60 percent of the recommended daily intake of that mineral. It is also contains 11 percent of the recommended intake for iron, 9 percent of phosphorus and 8 percent of potassium. There are trace amounts of other nutrients in coconut, including zinc, calcium and magnesium.

Physical Benefits

Coconut is rich in protein. Because of its high calorie and fat content, coconut is a healthy food to consume for those who are trying to gain weight due to emaciation and for body-builders who need high-protein foods to help build muscle. Coconut provides quick and lasting boosts of energy. It also benefits the outward appearance of the body in a number of ways, including softening skin, reducing the appearance of wrinkles and fine lines, controlling dandruff, and keeping the scalp and hair healthy.

Healing Properties

Coconut meat contains lauric acid, which helps fight bacteria from intestinal parasites and wards off countless infections ranging from HIV to the common cold. Coconut water helps the kidney and bladder maintain proper functioning. Eating coconut helps fight gas, constipation, ulcers, and other digestive and stomach ailments. Coconut also supports thyroid function and can help prevent goiter (an enlarged thyroid) because it naturally contains iodine. Coconut has even been shown to protect the body from cancer and osteoporosis, dissolve kidney stones, reduce epileptic seizures, and reduce symptoms associated with pancreatic disorders.

Drawbacks

Coconut contains a high amount of saturated fat, which tends to be less healthy than other types of fat. However, over 50 percent of the fatty acids in coconut come from lauric acid, which is antiviral and antibacterial and is extremely beneficial in fighting off infection. For that reason, coconut is generally considered healthy in its natural form, but has serious drawbacks when it is processed in unnatural ways. For example, hydrogenated coconut oil is altered in a way that removes the lauric acid and has been proven to clog arteries and decrease heart health.

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Eat Ethiopian Food

There are a lot of goodies on a tray of Ethiopian food

When it comes to ethnic foods you usually have to bid farewell to the traditional knife and fork, at least if you want to get an authentic experience. Asian food uses chop sticks, Indian food has naan bread and Ethiopian food is eaten with Injera. Here's how you eat Ethiopian food the way it's supposed to be eaten. Add this to my Recipe Box.

Instructions

1. Ethiopian food is served on top of a type of flat bread called injera. It's kind of spongy in texture and has sort of a sourdough taste to it. It's traditionally made out of a grain called tef, but unless you're in Ethiopia it's probably mixed out with flour and buckwheat because tef is hard to get anywhere else.

2. Before you even start thinking about munching on the food in front of you, make sure your hands are clean. Especially if you're eating with other people. Ethiopian food is served on one big platter and you'll be eating off the same plate as the others at your table, so a little table manners is appreciated.

3. The food will be served on top of the injera, but you'll also have extra on the side to pick up the food with. Start by tearing off a piece of injera. Usually half the size of your palm is good enough, maybe a little less even. As long as you can scoop up enough food, you're in good shape.

4. Choose which dish you want to try and scoop up some with the injera. Don't overdo it. It's not so nice sitting across from someone who has food falling out of his/her hand or mouth and back onto the tray. Try each dish by itself first so you can tell which ones you like and don't like. But after that, go ahead and mix and match as much as you like!

5. If you are on a date or dining with someone you really like, scoop up some food and feed them. This is an Ethiopian tradition called "gursha." It's basically an act of kindness and respect towards the other person.

6. Know what you eat. The menu at an Ethiopian restaurant is usually written with the names in Amharic (the main Ethiopian language) but has English translations. If they don't for some reason, ask the waiter what the dishes are. Common entrees are: Wot's (stews), they can be vegetarian or have meat; vegetable dishes; and meat dishes. Some are spicy, some are not. Always ask if you're not sure.

7. After you've finished most of the food, try eating the bottom injera. By that time all the juices from the different dishes are soaked up in it and it tastes great!

8. After you're done, go wash your hands and order an Ethiopian coffee or tea. You'll probably won't have room for dessert.

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Convert A Travel Trailer Into A Home

A travel trailer can turn into a home in a few simple steps.

Converting a travel trailer into your home is a good idea if you want to save money or make a living while traveling full time. Because travel trailers are smaller than a regular home they are less expensive to heat and cool and they offer many opportunities to live frugally. Yet small and frugal can translate into a lot more than savings if you know make the most out of your home on wheels.

Instructions

1. Find a place to park your travel trailer that fits your needs and tastes. Whether you own land, rent it, stay at an RV park or go on the road, you need to make sure the spot you choose is legal and has all the utility connections -- power, fresh water and sewage -- you will need. You will need to think of laundry facilities as well if your trailer does not have any. Some RV parks have extras such as pools and community rooms, and most will include electricity, water and sewage costs in the rent.

2. Make sure the trailer is level and secure it with wheel chocks or any other stopping device.

3. Hook up fresh, gray and black water hoses to the appropriate utility sources, whether RV park utilities or hook-ups connected to city or county pipes on your land. It is a good idea to keep your holding tank valve closed until the tank is full, because this will prevent solid matter buildup in the tank.

4. Connect the main electrical cord from your travel trailer to city power, or outside power. You can also use solar panels on the roof of your trailer. Travel trailers use a lot less electricity than a regular home and installing solar panels is a good way to be self-sufficient and save even more.

5. Prepare for both hot and cold weather. Winterize your trailer in the fall and use the trailer's window and main awning in the summer. You can get better weather protection and save more by building an awning over your trailer if you are on your own land.

6. Keep it simple. Turn lack of space into economic opportunity by keeping only what you can store in your trailer.

7. Connect with other people who live in their RVs full-time for tips on thrive and make your home in a travel trailer. Sharing a small space with your family can be a challenge but it is one that many have successfully met. Putting your family pictures on the wall, as well as other personal touches, is a good way to start. If you plan to travel there are also many ways to work and make a living on the road.

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Why Can'T I Have Dairy Products On The Daniel Fast

Back to Basics with Daniel's Fast

The first chapter of the Book of Daniel specifies what foods are allowed on what we now call the Daniel Fast. The 10th chapter states what Daniel did not eat during the three weeks of fasting that some people follow in searching for direction and answers from God.

What is Allowed

The diet in Chapter 1 that Daniel requested he and his mates be fed consisted of pulse (seeds that bear fruit and vegetables) and water. On this fast, you can eat anything that comes from the ground. That means beans, peas, lentils, millet, rice, and anything sown in the ground, such as root vegetables, fruit and herbs.

What is Not Allowed

Daniel wrote that he did not eat any pleasant bread, he put no flesh in his mouth and he did not drink wine. An easy way to ensure that no pleasant breads are consumed is to avoid all breads and anything baked. No flesh means nothing that has a face. No wine means nothing fermented, pasteurized or processed, and no sugars or foods that are refined. Fermented items include alcoholic beverages of all kinds, along with soy sauce and vinegar.

No Dairy

Daniel's Fast doesn't specify that no dairy is allowed, but because the foods consumed in Chapter 1 are natural, it is clear that nothing processed is to be consumed. Dairy is not produced from the ground or grown from seeds, and it is an animal product. Stay away from eggs, as well as cheese, milk, butter and other dairy products.

Preparation Suggestions

You can eat quite well on this fast without dairy, meat or vinegar. Cook the vegetables with extra virgin olive oil and use pure bee honey. Flavor with fresh herbs and lemon juice instead of vinegar. Check labels to ensure that no additives such as MSG or dairy are included. Make sure organic brown and wild rice is eaten, not white. Eat potatoes, and for the best nutrition, bake them instead of boiling.

Dairy Substitutes

Many soy products can help you through dairy cravings. Organic coffee can be consumed with honey and a soy milk creamer with no additives. Be creative, read labels, and enjoy getting close to God and nature.

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About Coffee Drinking Trends

About Coffee Drinking Trends

Each year, several different organizations publish reports on coffee drinking trends in the United States and around the world. Those reports tell how much coffee is bought and sold. They tell who buys and drinks coffee, how much coffee people drink in different parts of the country and the world, and what kind of coffee and coffee drinks are most and least popular.

Significance

Understanding trends in coffee drinking can help coffee shop owners, roasters and other coffee professionals make business decisions about what products to order and offer in their shops. The information is also useful to other food retailers, those in the hospitality industry and anyone who is considering a career in the coffee industry.

History of

The National Coffee Association of USA, Inc. (NCAUSA) has compiled statistics about coffee consumption in the U.S. every year since 1950. Those statistics are published each year as "National Coffee Drinking Trends," often referred to by its acronym NCDT. It is the most well-known report about coffee drinking trends and is available from the NCAUSA website. The NCDT measures coffee drinking trends in many different ways that are useful for marketing purposes. In addition to measuring how much coffee people drink, the survey also asks questions to determine why people drink coffee and why they choose the coffees that they drink.

The Specialty Coffee Association of America also tracks and publishes coffee drinking trends in association with the International Coffee Organization.

The Facts

The most significant coffee drinking trends in the past 50 years include:

- A steady drop in daily coffee consumption from 1950 to 1993

- A steady upward trend in daily coffee consumption from 1993 onward

- A growing upward trend in specialty coffee consumption beginning in the early 1990s

- An increase in the number of people drinking coffee outside the home from 1950 to the present

- An increase in the consumption of flavored coffees starting about 1992

- A growing awareness of ecological and economic issues surrounding coffee since 2002

- The growing number of people concerned with health effects of coffee

- An increase in coffee consumption in both young (18 to 24) and senior (60-plus) age groups

Each of these trends has represented significant changes in the way that people view and drink coffee. For instance, the coffee drinking trends from 2003 to 2008 clearly show an increase n the number of people who are more likely to buy a coffee that is Fair Trade certified, which suggests that consumers are growing more concerned with paying a fair price for the coffee that they drink.

Benefits

The NCDT shows that a growing number of people are concerned about the benefits of drinking coffee, both personally and for the world at large. For instance, according to the 2008 report on coffee drinking trends:

- 61 percent of coffee drinkers said that coffee improves their focus

- 46 percent listed the health benefits of drinking coffee as one of the reasons they drink coffee

- Fair Trade certified and organic coffees are the fastest-growing segment of the specialty coffee market

Expert Insight

As the coffee market has grown, its evolution has been reflected in the coffee drinking trends of the general public. The increase in sales of organic coffee, for instance, mirrors an increasing awareness of the harm that fertilizers and pesticides do to the environment. The growth of the specialty coffee market reflects the growing sophistication of coffee drinkers' palates. Most food and beverage industry experts agree that the upward trend in coffee consumption, especially in the specialty coffee category, will continue as long as the coffee supply can support it.

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