Certain start-up restaurants have this case, or some medium-sized to big restaurants, or kitchens in hotels face this problem - There is nothing left to do in the kitchen: So what should I do? If we're talking about home kitchen, it's advisable to move on and just do something else. But when it comes to commercial kitchens, there is a problem. Worse still, some even run into the walk-in chiller to get some cold air.

There are tons of things to do when you're in the kitchen. Whether or not we realize it, or come to even think of, often there are many things that need attention. Here are a list of things you can do when you're too free:

1. Get talking and learn your food science This is the best time to communicate with your 'seniors' or superiors. Go talk to them, ask them about their history, how to handle certain special products, what have you read over the internet and not sure of, how types of lobsters are available in the market and what's most famous in restaurants around, etc. Chat them up - Get more insight on their personal life. Many people like to talk about themselves - And if you can charm their friendly nature into your mind, you'll be a go-getter!
2. Lurk around those who are busy and learn their skills Cracking up a lame joke isn't always the worst thing to do - It channels creativity and at the same time give a childish-like ambient in the kitchen where you can benefit. Sure, people might think of you as someone who does not know ANYTHING - And that's the best part of it. That's when you lower your ego and learn something new. Look at how people cook, how they portion and slice, how they manage foodstuff; you'll learn many things by just looking.
3. Food experimentation You do not need to be a scientist to experiment crazy food mixes or try out that simple thing you learn by looking at someone else doing it. Go on, pick up your pan and flip something - Many bosses love proactive staff and most of the time it's rewarding to both your employer and you, the employee. If you're in a situation where you're worried you might screw up or cannot do that, be advised - Do not make the situation worse. By all means, do something else.
4. Run along and help your mates Helping your mates not only boost their morale, but also their perception towards you. But make sure you will draw a line to these 'help'. Simply helping blindly can let them take advantage of you - Worse still, in events of emergency, do not return you the favor. Doing this can also enhance your knowledge and challenge your skillsets - As you go along, the more you do, the more you learn.
5. Help out your kitchen steward / Dishwasher / Prep Guys Helping your kitchen steward may not only give you the chance to communicate better with people, but also gives you the chance to learn something you never thought you'd ever learn. By talking to these people, you gain better insight of what their work is, what is their feeling, give them the sense of friendliness, etc. Best ever, they will share their knowledge with you regarding their culture and stories from abroad, or local (if they are local). Being in the kitchen isn't just about food - It's about being more than just food.
6. Be sharp and look around you If your kitchen mates do a good job in the kitchen, you may not need to worry much. Still, there are things that can be missed - Arrangement of kitchen items, fridge/chiller problems, hygiene problems, floor problems, mise en place, kitchen invoices, kitchen orders, kitchen checklist, spoilt foods, damaged ingredients, etc. There are many things around the kitchen that need attention - And you need to give these some attention.


Don't DO THESE when you're too free:

1.

Ask someone "What else is there to do in the kitchen"

On the negative point of view, asking this could mean many things. It's either you're not very sharp in the eye, not clear of the restaurant's duties, not understanding your nature of work, not being at all diligent enough, etc. Take note that many seniors could take advantage of you when you say this - Simply do whatever you think you need to do, and if you have nothing to do, refer to the above.

2.

Play in the kitchen

Not only you're endangering yourself, but you're also endangering others. Throwing food and water at each other could be fun, but wait until the waiter walks in and trip. That could be even funnier - But dangerous. Keep in mind that the kitchen is a very dangerous place. The kitchen comprises of natural elements like water and fire which could be hazardous if not used properly. Worse still, what could happen if someone tripped and land his face onto the hot grill?

3.

Walk out to the service area during restaurant hours

Walking out to the service area not only shows your unprofessionalism, but it also shows that you are taking Restaurant Ethics lightly. Your Head Chef can do that because he's well dressed for the situation, and do not have as much dirt on his body as you: Or at least he has the honor to do that because it's his job. Another addition of 'human' to the service area increases chances of accidents, least space (mentally) and pest-y.

4.

Play with fire

Playing with fire is fun. No, seriously. It is very fun. On the other hand, think of the dangers. In life, anything can happen. Imagine you're taunting (or dancing in front of) the fire and suddenly it burns you. Worse still, burns someone else. Worst, the whole kitchen. In many incidents, playing with fire can also mean heating up a metal utensil on naked fire, then listening to the "SSSSStttttt" sound when it's place under water or worse, in a soup. Or burning a box of matches with one matchstick lit and placed into the box.

5.

Loiter too long outside

Loitering is considered resting, or resting is considered loitering; depending on how your Head Chef perceives them. Leaving the kitchen too long can lead to unwanted mishaps such as spillage of soup due to overboiling, sticking of foods to the pan due to ignorance of time to add water, etc. Such events are wasteful pieces of art and can take a huge toll in your job (if your Chef finds out).

6.

Gossip and start the kitchen political war

In events kitchen management or any other management out there, those who better together and have stronger relationships do a better job at the end of the day. What the Head Chef should always avoid is politics. Yes, it's virtually impossible to stop these petty little talks, but at least inspire those who are in there and create a kitchen culture where such things are not talked about, MUCH. Too much of these can lead to much misunderstanding, lowered food quality and so forth.

If you've worked in a commercial kitchen before, you'd probably know that there are actually many disputes between the service and kitchen staff. Service staff will always be rambling their way about the quality of food, the time taken to cook and kitchen staff will be swinging their mighty ladle or fillet knife around saying, "Get the hell out and come back when we RING THE BELL." This is just an example of disputes between the kitchen and service staff.

Among FAMOUS events that cause arguments are:

1. Wrong order/food served. Customers decide to change their order the very last minute or, the service staff punched in wrong orders.
2. 'Priority' customers get time-served Customers who are time-fussy gets a piece of the busy kitchen. Kitchen replies would probably be "Get McDonald's" or "You picked the wrong kitchen staff to cook, aye!"
3. The infamous Item 86 gone wrong Item 86 refers to a menu item not available to serve that particular moment/day. A bad restaurant system/briefing could see that (orders on Item 86) happening, or bad-ass kitchen staff might say, "Get yourself 86′ed." Sometimes, it could also be the fault of the person handling the Item 86 - An unupdated list brings trouble.
4. Kitchen staff not performing as well The kitchen barker plays a very important role in handling food flow. This position is stressed to perfect organisational skills and systematical approach to the flow of outgoing foods from the kitchen. Some cooks will put extra stress on the barker when something bad happens: Incorrect meat doneness, inappropriate garnish, inadequate seasoning, etc. This position is usually filled by the Sous Chef or Chef de Partie.
5. Fussy Customer & Confused Service Staff vs Temperamental & Busy Kitchen Staff When this happens, it's usually bad news. In a busy kitchen, fussy customers are often around - And nobody wants to annoy them. On the other hand, nobody also wants to annoy the kitchen/service staff. Somebody needs to provide a win-win situation. To make matters worse - Miscommunication.


There are many other things that could happen in a kitchen that we might not be aware of. That's why in this section, Food Central tries to bring out most possibilities, gather enough information and strike a blow with a systematic plan in order to combat situations like these; or at least reduce possibilities of them happening.

Building Restaurant Relationships
Good kitchen relationships aren't hard to build - But consider dampening factors like psychological, culture, lifestyle, experience and historical differences. Not everyone can be whipped and smacked to perform - Some would just need the right mix of both, and some would need a more subtle approach. And this is definitely everyone's job. However, the Restaurant Manager is ultimately responsible for it.

1. Do your research & be strategic Analyze in your kitchen or service floor for problematic ones, and look into their situation. Give opinions, ideas and advise. Death threat or sentences wouldn't help in certain conditions: A lot of them need attention. Think of the best way to solve their problems and come up with a win-win solution.
2. Give proper briefing before service hours The supervisor or floor manager or even the captain issuing direct orders and (systematically and strategically) optimizing staff placement and control on the restaurant floor can go a long way. Many restaurants fail to do this, thus creating an environment where people would not compliment much. Remember Item 86, position service staff in appropriate areas, manage your workflow and line-of-walks appropriately, entrust your captain and get your gear ready (always leave some for backup).
3. Attend personally to problematic customers Attending personally to problematic customers will give you a bigger 'go' as compared to those who don't. Those with authority should always be around the floor, ensuring nothing goes wrong and point out to service staff should there be any misunderstandings/problems.
4. Recognize your loyals/regulars Recognizing your loyal/regular customers gives the restaurant another big boost. This helps with 'personalization' of taste - And in the order sheet, you can always complicate less by stating needs, desires and wants so that the kitchen staff can attend to them correctly. Give them a smile and remember their names. Carry a book around if you can't. Ask them to leave a business card. It's all about keeping your loyals and attracting brand new ones to 'convert' them into loyals.
5. Reward your staff after a hard day's work A busy restaurant isn't just about being money-making (ultimately). You should also care for your staff. After a hard day's work, when appropriate, give them a piece of your appreciation. Handling a cost of $500 to give out free beer or free juice to your staff will mean appreciation (under certain conditions). Think of this cost as a marketing cost. As project management methodologies teaches us how to do 'Internal Marketing', this way is one of the best way to do.
6. Keep your morale high, and everyone will be Nobody will daunt your morale if you do it appropriately. Just like during Roman wars and also in a football team. Put on (not a fake) a smile and take the heat - Do your job well even if conditions are not right, make the right decisions, and always think positive. A positive leader will always keep their downlines positive - In the long run, generate more creative ideas, happier working environment, increase in food quality, better staff appraisal and so forth.
7. Provide bonuses, and freebies Looking at the Web 2.0 today (and also part of Google's trend), many things are given out free. Even valuable things to reap greater returns. Such investment could champion you in many ways, either it is going to be happy staff, better morale, more free time for them to communicate, etc. Give you staff something they can feel (like two days off every fortnight or sending them for appropriate theoretical and practical training) and you'll notice the level of appreciation hikes. Of course, ultimately, it really depends on how you manage the restaurant overall.

A bartender is a person who serves drinks and beverages in bars, taverns and similar places. A bartender is also referred to as a barkeeper, a tapster, a barmaid, a barman or a mixologist. There are many bartenders in Canada.

To become a successful bartender, one has to have the skills and knowledge required by the job. Professional bartenders enjoy rewarding but very demanding careers. Highly trained bartenders are expected to offer high quality work to their customers in different occasions. They are often involved in corporate functions, engagements, weddings, confirmations, holiday parties, private parties and even boat cruises. A good number of licensed bartenders travel with their tools of trade to various venues giving them exposure and experience. This diversity earns them much money. Toronto bartending has several licensed bartenders involved in this kind of service.

So, what makes a good bartender in Ontario? To start with highly trained bartenders should be licensed. Licensed bartenders have freedom of movement and choice. They can move within lawfully allowed areas to offer their services without restrictions. Most of the highly trained bartenders involved in Toronto bartending are licensed bartenders. Having a license has the added advantage of being able to start a personal business and be recognized by bartending agencies and companies. It also adds credibility to the bartenders' business and personal portfolio.

Another highly trained bartender's secret is the knowledge of different drinks and their recipes. A good bartender, being also a mixologist is expected to know different kinds and mixtures of beer, milkshakes, softdrinks, soups, cocktails, coffee and wine among others. There are various bartending online and offline resource material and courses that offer knowledge on thousands of drink recipes and mixtures. Toronto has opened several bartending schools and institutions to offer such courses. Toronto bartending schools and institutions rank among the best in the world.

The other important aspect on drinks for highly trained bartenders is knowledge of glassware. Some customers prefer taking specific drinks in specific glassware. The Martini drink for instance is usually served in its signature glass. Another useful tip on drinks is to know how to stir one before serving it. The drink's ingredients are first poured into the mixing glass, slowly stirred in the clockwise direction and then poured on some cold ice inside the glassware. This practice is common in Toronto bartending.

Highly trained bartenders are also expected to be good event managers. The events may range from weddings to birthday parties and the bartender is expected to supervise over wait staff and servers. Most licensed bartenders are managers by virtue of owning the bars they tend in. As managers they also take payments, ensure that there are enough supplies and keep inventory records. Some bars also offer counseling services to the clientele, with the managers being at times called upon to answer various questions on issues like directions and sports. This is the case for several Toronto bartenders. As a manager therefore, the bartender serves as the public image of the bar.

There's a saying in Chinese medicine that goes: "ABOVE ALL ELSE, PROTECT YOUR DIGESTION.” By "digestion", they mean processing of both FOOD and FLUIDS. Think about this...

If you aren’t processing FOODS properly, you aren’t turning food into BLOOD and ENERGY (“Qi,” as the Chinese call it) for your organs to function properly – so your organs are literally “fatigued” and can't perform their jobs well.

Your heart CAN'T function. Your lungs can’t function. Your kidneys, bladder, liver, gall bladder, stomach and intestines are all “fatigued” and can’t do their job.

And, your IMMUNE SYSTEM doesn’t have the energy to protect you from cancer, colds, flu, radiation, etc.

And that's just the problems with not processing foods. If you're not processing FLUIDS properly...

..fluid collects in your tissues (Chinese medicine calls this condition "Dampness".)

This FLUID ultimately congeals, and becomes a condition called “Phlegm” (this includes, but is not the same as, having phlegm or mucus.)

This "Phlegm" leads to obesity, depression, urinary infections, dementia, seizures, cysts and tumors, sinus headaches, allergies, all breathing problems like sinusitis, asthma, COPD, and a host of other problems.

Furthermore... the processing of food and fluids includes ELIMINATION... so you will have problems with constipation, diarrhea and urination.

*************Sidebar****************

If you look through my website at www.natural-health-remedies.net you'll see that all the diseases listed there have improper eating as one of the main causes of that condition.

In some cases, the problems come directly from the food itself. But, in most cases, the problem comes from how the food negatively affects your digestion, with the weakened digestion then leading to the disease condition.

************************************

So, how do COLD DRINKS damage your ability to process food and fluids?

Here's a simple analogy...

When you put water on the stove, it moves faster... there's more activity.
When you put water in the freezer, it slows down (freezes)... there's less activity.

Cold DECREASES activity. Heat INCREASES activity.

Chinese medicine describes the act of digestion as a WARM process. Energy (and life itself) is warm. When we are dead, we're stone cold dead...

It has been shown through THOUSANDS of years of observation in China that, if we drink chilled or cold liquids, we decrease our digestive activity.

We HURT this warm process of digestion (cold negates heat).

FIRST OF ALL, this causes food and liquid to be digested poorly. Similar to when your car can’t completely combust fuel, food isn't digested properly and you’re left with a sludge (which, in Chinese Medicine, is called “STAGNANT FOOD” and/or “PHLEGM".)

That "SLUDGE" is often the ROOT CAUSE of problems such as a weak immune system, weight gain, fatigue, cysts, allergies, sinusitis and certain types of headaches.

SECONDLY, warming up the cold fluids CONSUMES energy (heat), leaving you with a net loss of energy.

THIRD, your weakened digestion now can't produce good quality energy from the food you eat, leaving you with less energy for your organs to function properly...

..do you get the picture? You can (and will) end up with nearly every disease imaginable.

What to do about this?

You MIGHT be lucky enough to have strong digestion and not feel too affected by cold drinks. Consider yourself blessed. But, if you’re already in a somewhat weakened state...

..drinking COLD drinks might be one of the “straw’s” that breaks the camels back. Here's my advice:

If you have ice water with your meals, stop.

If you drink your drinks cold from the refrigerator, stop.

Drink no more than a teacup of room temperature or warm water (or green tea) with your meals.

If you eat at restaurants, tell the waiter "No ice, please!"

One the biggest offenders is the ice water you get out at the restaurant. Just before eating a big meal, you put out your “digestive fire” (read that as DAMAGE your digestion) with that freezing cold water. Big mistake!

Iced drinks really aren’t good for anybody. Nature didn’t intend for us to frequently drink cold or frozen liquids. Refrigerators and freezers are extremely recent in terms of the history of human diet.

Not to mention, there’s just not a lot of refrigerators out there in nature!

*** Think about the implications of COLD FOODS here, too. Obviously, they're equally damaging. ***

It may take some getting used to, but drinking room temperature or warmer water is a good first step toward being healthier.

If you'd like to discover more ancient wisdom from Oriental medicine, subscribe to my newsletter at http://www.natural-health-remedies.net/subscribe.html

You'll learn the "must have" secrets of health and longevity from both ancient wisdom and modern research sources, much of which is virtually unknown, even by most health care practitioners.

For those individuals who have tried Monster energy drink, for sure they have experienced its monstrous effect. Designed to replenish lost body energy, Monster energy drink is really a trusted ally when it comes to activities or task which requires thousands of calories to be used. Whether you are an athlete, student, or working man, such energy drink is relatively helpful when it comes to increasing your stamina and improving your performance, no matter how many calories your body is burning.

However, along with the growing popularity of Monster energy drinks to the market, there is also growing concerns over the potential side effects of taking it. Others are saying that there are ingredients in the energy drink, although considered to be a legal stimulant, which can create adverse effects once its intake is at large quantities.

In discussing the side effects of energy drinks (not just only Monster brand), there are two important concepts that you need to remember. These are as follows:

1. First concept is that every energy drink has its own side effects, based on the mixture of its ingredients. In the case of Monster energy drink, it has its own combination of ingredients that creates various side effects. Take a look on the following discussions:

a. Monster energy drinks has high levels of carbohydrate contents. It makes more difficult for the body to absorbed foods and necessary nutrients into the bloodstream. There are also cases where difficulty in absorbing food and nutrients results to distress and gastro-intestinal problems.

b. Since the absorption of nutrients is slower, there is a large chance that the fluid absorption rate of the body is also slower. Difficulty in natural re-hydration of the body during workouts can cause danger to his/her health. Athletes, who lose great quantities of fluids during games and practices, should be aware of this circumstance for they are one the target markets of Monster energy drink.

c. The sugar content of Monster energy drink poses certain side effects. It causes so-called laxative effect as well as sudden crash in energy level when sugar leaves the bloodstream. Although it is not necessarily a dangerous effect, but it can create other adverse effects.

d. Excessive intake of Monster energy drink can produce severe health problems. You are aware that one of the active ingredients of Monster is caffeine. Higher caffeine contents mean more energy it can give. Since caffeine is a stimulant, it can cause problems in your sleeping habits (insomnia) and can trigger several ailments such as high blood pressure and heart disease.

2. Side effects are not just about negative impacts. Remember that the boost of energy that Monster gives you is considered to be side effect already. The feeling of invigoration after exercising or doing a heavy-duty task is another side effect. Therefore, side effect can be both positive and negative.

Before taking Monster energy drink, you must be aware of the active ingredients as well as the side effects mentioned above. It will help you evaluate if energy drink is really meant for you. Studying the side effects as well as your health condition can assure you that you are on safe hands. Although it is a trusted ally in providing the increased energy for your body, it can also be your worst enemy as well.

If you want to maintain happy emotions it is very important to pray over your food and drink before consuming it. This is even more important to do if you want to grow spiritually.

Praying over your food and drink is especially important if you are eating food that has not been prepared yourself or at least by someone who has a good energy.

Food is made of energy. Your body, mind and spirit are energy. Energy can be transmitted by touch. There are subtle invisible thought-forms that can pass from one person to another when one person prepares food and another eats it.

I will give a story to illustrate this. Like most people, I virtually never did bless my food. Then I met and married my husband Michael. He always prayed over his food and drink and blessed it in Jesus' name. My food and drink received the same treatment, so I still didn't do it.

During this time I was also growing in sensitivity to different energies and working to improve my self in as many different areas as possible. One day, I ate some sandwiches or something similar that I had purchased from a cafe. Soon after, I felt REALLY tired and rundown. I then realized that since Michael was not with me, that no one had prayed over my food. I then prayed for the food that was inside me. I reacted in some way like yawning which is a sign that energy is being released, and then I felt much better.

As you grow spiritually and increase your sensitivity, this becomes even more important. One day, after I had learned that 50% of chocolate that is not organically grown is grown by children slaves in Africa, I gave into my baser instincts and ate some chocolate frozen yogurt which was not organic. Very soon after, I got very sick. I realised that I had tuned into the energy of those poor child slaves through the chocolate and my new knowledgeof their existence. I prayed to break the connection to those children, and committed to never again eat any chocolate that wasn't organic or guaranteed to be free of promoting child slavery. Immediately thereafter, I recovered.

Blessing your food and drink is especially important to do if you are eating food prepared by strangers. Consider how many people now are involved in all kinds of negative activities, such as pornography and satanism. Some of those people may be in the kitchen that prepared the food you order.

Anthropologists have discovered the presents of dried meat back as far in time as the pyramids of Egypt. It traveled with Columbus to the new world. The Pilgrims also depended on jerky to their journey to Plymouth Rock. Both George Washington's troops and the British Soldiers depended upon "jerk" as well as the Soldiers in the Civil war and WW 1. Then came, you got it, SPAM.

These days jerky is most popular as a snack. It is also a high-energy food for hunters,
Backpackers, and others who spend a lot of time outdoors. It is good on trips, it is great for the kids and it doesn't make a mess in the car.

You can find jerky in supermarkets, convenience stores, gas stations, etc. However you
Will pay a fortune for it. You will pay 4, 5, to 6 dollars for a 2 ½ to 3 ounce package.

There is nothing better than fresh, flavorful, home made jerky at a fraction of the cost.
Fresh jerky is softer, has more meat flavor, and provides more nutrition than the pre-packed commercial jerky. Home made is the only way to be sure of exactly what goes into your jerky.

It's the intelligent choice of Hunters, Families, or anyone who enjoys creating their
own flavorful combination. Jerky made from lean beef or venison is low in cholesterol,
low in fat and very high in protein.

Jerky can be made from a variety of other meats as well. Turkey, chicken, buffalo, elk, emu, wild fowl, small game, fish, duck and geese and more.

When you are going out for a nice dinner with family and friends, you might be worried about the amount of calories that you are about to have. There are many different ways that you can have great meals without having all of the calories of the meal.

When you go out for dinner, order a salad first. The extra fresh vegetables of a salad will help to reduce the amount of calories that you might have had while eating a different fatty appetizer. This means that you have to cut the cheese sticks and get back to a salad. The next thing that you should think about is the dressing. Restaurants tend to over do it on the dressing, so ask for the dressing on the side. When the salad comes, dip your fork in the dressing before taking a bite of the salad. This will help to drastically reduce the number of calories that you could intake during one dinner salad.

The next thing that you should consider when dining out is the food that you order. Doubling up on your protein can help you reduce the number of calories that you intake because you are adding protein instead of carbs and calories.

The last but most important way to trim calories at your dinner event is to watch your portion size. Although this may not sound important, overeating has become a bad habit in the US. If you reduce your portion size in the meal that you are eating, you will help to reduce, almost in half, the number of calories that you will be taking in from the meal. If you have an option as to the side that you can have, always ask for the steamed vegetables. By choosing the vegetables instead of a baked potato, you can help to eliminate many of the calories from the meal. This will also help because there shouldn't be any extra sauce added to your vegetables.

These are just a few of the many different ways to eliminate some of the calories from your out to dinner meal. You should also make sure to ask the server for different specials that the restaurant might be having. Often times the specials are not as expensive in calories as other foods that might be on the menu.

The key to a healthy diet is moderation. So many portion sizes are out of control and therefore many of us find it hard to eat healthy snacks. Something as simple as replace condiments with low fat, or fat free can make a huge impact in the amount of calories that we are consuming daily. Read the labels, track how many calories are being consumed before eating consciously, most likely, you will be shocked at the difference!

Snacking can be a dieter's worst nightmare and although snack companies are making it easier by creating smaller portion sized snacks in individual packaging - sometimes the dieter would like a little something different. Here are some ideas for fifty snack size friendly ideas, all fewer than 100 calories.

1. 1/2 cup of applesauce
2. 1 cup of broccoli
3. 2 medium cucumbers
4. Jello 5 Calorie Packages
5. 10 Jumbo black olives
6. 2 cups. fresh raspberries
7. 8 oz. lemonade
8. 1 head of romaine lettuce
9. 4 cups of popcorn
10. 2 cups of butter flavored popcorn
11. 8 large shrimp
12. 2 c. puffed rice cereal
13. 6 tortilla chips
14. 1 cup cheese popcorn
15. 2 small bananas
16. 1 cup cantaloupe
17. 17 grapes
18. 1.5 kiwis
19. 1 cup of. fresh pineapple
20. 4 tomatoes
21. 1 baked potato with fat free sour cream
22. 1 grapefruit with sweetener
23. 1/2 cup of caramel popcorn
24. 6 animal crackers
25. 1/2 of an English muffin
26. 1/4 cup of granola
27. 1 plain small sized bagel
28. 1 oz. of cream cheese
29. one slice of white or whole wheat bread
30. 2 graham crackers
31. 4 large pretzels
32. 1 cup of asparagus
33. 1 hard boiled egg
34. one Fudgsicle
35. 2 fat free pudding cups (to quell that chocolate craving)
36. 4 tbs. hummus
37. Nature's Garden 5 calorie pitas
38. one apple with caramel dip
39. 1/2 cup of blueberries
40. one medium corn on the cob with seasoning
41. 2 cups of watermelon
42. 20 peanuts
43. 2 pieces of wasa bread
44. one pear
45. 30 goldfish crackers
46. 1 oz. of bacon
47. 4 Hershey's kisses
48. 2 small plums
49. one medium orange
50. 3 small peaches

Just because a snack falls under the one hundred calorie line doesn't mean that it has to have little or no taste. Many of these snacks can be added together, for example - a serving of fresh fruit salad will contain less than one hundred calories. The key to dieting with success is to be creative, this way - the dieter will not get bored with the routine and seek something different or full fat.

Consider preparing these snacks ahead of time and store them in the cupboard, or in the refrigerator in the healthy portion sizes. This will encourage healthy eating as we become accustomed to smaller, healthy portions, and it becomes a part of our newly healthy lifestyle.

Ah! The purest drinking water! Sounds great, doesn't it? So refreshing! Well, it would be nice if you could easily find pure drinking water, but the cold, hard facts are that you can't...at least, not that easily.

Maybe there was a time long ago when lakes and streams were full of pure, clean drinking water. Probably not, but it's a nice thought. Nowadays, it's almost impossible to find good, pure drinking water.

You surely are not going to get the purest drinking water from your kitchen faucet! I don't care if you get your water from a municipal treatment facility or a well, there's probably everything in it from pesticides to prescription drugs. If you're drinking city water, or water that's been treated (as opposed to well water), then you have the added problem of chlorination.

I used to think that a good brand of bottled water would get me what I want. Remember the Perrier scandal a few years ago? They found benzene in their water. Most bottled waters come straight out of a tap somewhere, anyway. You would think that all those bottles of water come from some pristine, alpine glacier, but sadly that's not the case.

Well, where does this leave you? It leaves you with the need and responsibility to filter your own water. And that's where you're going to get the purest drinking water! Buy a quality water filter of the right type and make your pure water yourself!

Now, all you need to understand are water filters, what types there are, how much they cost, that sort of thing.

Let's get a run down on this.

Some of the most popular types of water filters and purifiers are distillers, reverse osmosis filters, ultraviolet light purifiers, and carbon and ceramic filters. All have their strengths and weaknesses.

For instance, distillation doesn't necessarily work well with chlorinated water. The heat from the distiller can cause volatile, carcinogenic chemicals in the water (such as chlorine) to vaporize and get in the supposedly clean water.

Reverse osmosis used to be extremely popular, but then people started wondering about the long term health consequences of drinking demineralized water. Demineralization occurs when the trace minerals like potassium, calcium, and magnesium are taken out of water. We need those trace minerals for optimum health.

Ultraviolet light purifiers work well. They're cost effective, and efficient. The only problem with them is they don't do anything for non-living substances like lead, asbestos, and aluminum. These are commonly found in trace amounts in supposedly treated water, by the way.

Perhaps the best filters are combinations of carbon and ceramic filters. If you want to produce the purest drinking water you've ever had, then consider one of these types of filters.

Are you and your family going on a big family outing? You may be going on a picnic or a day at an amusement park or swimming or even spending a day watching your child play in a sport tournament. Bringing your own sandwiches is a great way to save a little money on your big family outing.

Here are some great tips for making sandwiches to take with you.

Always try to use a sliced bread to make sandwiches for a family outing. This is important for many reasons. Most coolers don't have a lot of space in them once you get your drinks and ice organized. Therefore, 4 or 5 sandwiches made on hoagie rolls just don't fit well. Plus, a lot of kids don't like hoagie buns. Lastly, you can re-use the bread wrapper as a baggie to store the sandwiches in.

As silly as it sounds, I recommend you make all the sandwiches the same. You may make all ham and cheese sandwiches on white bread or all turkey breast and cheese on wheat bread. Why? Having one basic sandwich will stop Uncle Joe from eating Mack's special sandwich. Preventing any unnecessary problems on a family outing.

Make the sandwiches as basic as possible. A good core sandwich is just meat, cheese, and bread. Putting mayo, mustard, or even lettuce and tomato on a sandwich can make the bread soggy. No one likes a sandwich with soggy bread. Get some little restaurant packets of mayo or mustard and fill baggies with fixings like lettuce and tomato. All these can be put on a sandwich right before it is eaten.

Butter all the pieces of bread, even if you're making peanut butter sandwiches. This is even more important if you are making your sandwiches the night before your family outing. Having a small layer of butter or margarine will help prevent your bread from becoming soggy. This small layer works good if you must put mustard on your sandwiches.

Cut the sandwiches in half diagonally. This way kids can bite into the best part of the sandwich. Once your done making your core sandwiches, wrap them in a paper towel. This creates an instant napkin when you hand out your sandwiches. Then, layer them one at a time in the bread wrapper. Put your condiments packets and bags of fixings on top before you close the bread wrapper.

Now, if you must make different sandwiches use different colored napkins to identify each type of sandwich. You can even slice the turkey breast with cheese in half going up and down and the ham and cheese in half diagonally. This way you know exactly what you have without much trouble.

Do you want hot dogs on this family outing? Boil some hot dogs and place them in a wide-brimmed thermos with the boiling water. This will help keep them warm until you're ready to eat them. Just make sure you have hot dog buns and tongs to pull the hot dogs out of the thermos. Hot dogs are great for sporting events or when it is a little chilly outside.

That's all you need to do to create perfect sandwiches for your next family outing. Of course, don't forget to bring extra napkins, a couple of side items like chips or potato salad, and drinks.

How many times in the course of eating a vegetable or fruit have you ever wondered about the person who tried it first? How daring were they to try it and how did they know it was good to eat?

I have had those thoughts so many times, I have lost count and one of things I have thought about has been the tomato. So, in an effort to satisfy my curiosity and maybe yours, I am going to tell you the "real tomato story," whether you want to know it or not.

First of all, the tomato is really the fruit of a plant called that is called Lycopersicon lycopersicum and it is a member of the Nightshade family. The name of this fruit reflects some of its history and adds to its mystery. Lycopersicon means, "wolf peach" in Latin and refers to the belief that, like a wolf, this fruit is dangerous. The French called it pomme d'amour, meaning "love apple," because they believed it had aphrodisiac qualities. The Italians called it pomodoro or "golden apple" possibly because the first fruits they had known had been yellow in color.

Since most of us associate tomatoes with Italian foods you will be surprised to learn that the fruit/vegetable did not originate in Italy. Tomatoes were originally native to the western side of South America, including the Galapagos Islands. The first tomato was thought to have resembled what we now know as a cherry tomato.

While the tomato originated in South America, it was not cultivated there. The Mexican Indians began cultivating tomatoes because it so closely resembled their tomatillo, which was a staple of their cuisine.

When the Spanish conquistadors came to Mexico shortly after Columbus discovered the "New World," they discovered the tomatoes and brought the seeds back to Spain, which began the introduction of tomatoes to Europe.

Tomatoes were very popular in Europe, not as a food, but as an ornamental plant. It was considered poisonous, as it was a member of the Nightshade family. The leaves and stems are poisonous, but the fruit is an eating pleasure. By the 16th century the tomato made its way to Italy and the rest, of course, is history.

The tomato finally made its way to the United States with the colonists that settled in Virginia. However, it was not until the 19th century that tomatoes really gained popularity. Since that time many kinds and varieties have been developed and the tomato has become the most popular selling fruit/vegetable in this country.

The United States, Russian, Spain, Italy, China and Turkey are the top commercial producers of tomatoes in the world, today.

Now what is the value of a tomato, other than making our food taste great? That lovely red delicious looking tomato is a time bomb waiting to explode, with more healthful benefits, than one person can imagine. It is probably the most healthful food you can ever eat.

Tomatoes contain lycopene an antioxidant and cancer-preventing carotenoid. The antioxidant function has the ability to protect the cells and other structures in the body from oxygen damage, protects our DNA inside our while blood cells and is a heart attack preventative.

Lycopene offers protection against many cancers, which include prostate, breast, colorectal, endometrial, lung and pancreatic. Lycopene also helps women guard against cervical neplasia, a tumorous tissue growth in the cervix, according to research done at the University of Illinois in Chicago.

Tomatoes are an excellent source of vitamin C and vitamin A, potassium, niacin, vitamin B6, fiber, and folate. Tomato juice may reduce blood-clotting tendencies according to research published in the Journal of the American Medical Association.

Tomatoes are good for the eyes, lycopene was found to be the key antioxidant that guards against age-related macular degeneration, a condition that causes blindness.

People with type 2 diabetes who are high risk for cardiovascular disease could benefit from drinking tomato juice, as well as people with high cholesterol, those who have had a surgical procedure and those who smoke.

Tomato juice is a natural anti-inflammatory, (be certain to drink low sodium varieties.) Tomato juice may reduce blood-clotting tendencies, so for people with type 2 diabetes this may be just the thing to prevent blood clots.

According to the Journal of Agriculture and Food Chemistry by drinking a glass of tomato juice a day, you can lower the primary markers of inflammation-TNF-alpha-by almost 35% in less than one month.

The production of excessive amounts of free radicals within the cells and the resulting recruitment of inflammatory compounds such as TNF-alpha have been linked to virtually all chronic degenerative diseases. These diseases include atherosclerosis, cardiovascular disease, osteoporosis, and Alzheimer's disease.

Even though I have seen Lyc-o-Mato mentioned as a juice in my research, further research on the Internet does not bring it up as a juice, but as a supplement that can be purchased at many health food stores. In pill form lyc-o-mato contains concentrated amounts of lycopene.

It seems that all this protection is not just due to the lycopene in the tomato, but result from the synergy of lycopene with the other phytonutrients naturally present in whole tomatoes.

From my research I could go on for many more pages and fill you in with all sorts of great information about what a wonderful vegetable or fruit (your choice of what you want to call it) the tomato is. But, for the sake of your eyes I will end with just a few more sentences.

Tomatoes are a great vegetable; they are loaded with a variety of vital health-giving nutrients. They are a wonderful addition to a heart-healthy and cancer-prevention diet. So whether it is by tomato soup, spaghetti sauce, canned tomatoes, tomato juice, vegetable juice, chunks in your salad or slices on a sandwich, increasing your intake of tomatoes is a great way to way to take positive steps to excellent health. It has been found that organic ketchup has more lycopene than ordinary ketchup, so aim for some of that each day.

Cooking tomatoes in oil increases intestinal absorption and results in a two to threefold rise in plasma lycopene concentrations. Tomato sauce is one of the best lycopene sources. However, no matter how you look at it, tomatoes are one of the best medicines you can grow on a vine.

I sure love eating out at restaurants, it is a shame it is so expensive! When I first heard about a way to recreate restaurant magic at home, of course I was skeptical. Much to my surprise, the secret recipes that the pro restaurants use are actually available online.The only problem is that there are just so many versions out there, how are you to know what the best one is?

I can't even begin to tell you how much money I've saved by cooking authentic restaurant recipes at home. Plus, it is so nice not having to go out as much. Nothing is as comfortable as your own home. Sure it can be a pain to have to cook, but I always make more then enough for leftovers. Imagine having your favorite meal a few days in a row (for less than the price you would have paid in the restaurant!).

When I first heard that these recipes were available online, I started searching and trying everything I could find. Unfortunately there are a lot of fakes out there. So how then do you discover the legitimate ones?

I was about to give up when my wife stumbled upon a book online. It claimed to be a collection of all the actual secret restaurant recipes. Reluctantly I purchased it, and we gave it a whirl. Guess what, this book turned out to be the real deal!

So now at least twice a week, we are eating high quality restaurant meals at home. I am so glad that I gave this a try, we are saving so much money and still able to eat like kings.

Thanksgiving is a holiday that is shared over the many different cultures and beliefs that make up this country. It is a time to stop and take notice of all we have to be thankful for everyday. In our busy days as parents, teachers, children, and farmers; it is easy to loss track of all the wonderful things that occur each and every day. Many of us in different locations have suffered their share of hardships this year - drought and loss of crops in the southern states, flooding in panhandle regions, fires in the west. Thanksgiving begins the holiday season for many.

Have you ever thought about sharing that time of thankfulness? Maybe it is custom in your family to gather and share a big meal. But there is a new idea spreading through some communities. They are gathering together to share the "Thanksgiving Experience" as communities.

The plan is to meet together and share the bounty - much on the thoughts of the original community meal of Thanksgiving back in the 1600's.

There is an added plus to this idea: it allows a plan to provide an invitation to those in our communities - that may not otherwise be able provide a good meal for their families. It allows us to share the gifts of friendship and fellowship on a wider scale.

The plans do not have to be complicated or difficult. The meal is planned as an extended family; very similar to a pot-luck supper. The menu follows the traditional lines of the Thanksgiving meal. The preparation of the meal is shared throughout the group and then eaten together at a chosen location; such as a firehouse or church meeting room.

Here are some simple recipe ideas for the sharing. All the recipes are written to serve 8 to 12 people - unless otherwise noted. All the recipes are easy to prepare into disposable containers and travel nicely - a must for pot-luck recipes!

Acorn Squash Rings
2 large acorn squash
2/3 cup orange juice
1 cup firmly packed light brown sugar
1/2 cup light corn syrup
1/2 cup melted butter
1 tablespoon grated lemon peel
1/4 teaspoon salt

Trim ends from squash; cut into crosswise slices 1/4-inch thick. Place slices in a large lightly buttered shallow baking pan; add orange juice. Cover with foil and bake at 350° for 30 minutes. Combine brown sugar, corn syrup, melted butter, lemon peel and salt; pour over squash rings.
Bake, uncovered, about 15 to 20 minutes longer, basting occasionally, until acorn squash is done and nicely glazed.

Cauliflower Broccoli Salad
1 head of cauliflower, separated into flowerets
1 bunch broccoli, separated into flowerets
1 red bell pepper, chopped
1 small onion, chopped
1 cup mayonnaise
1/2 cup white vinegar
1/4 cup sugar

Combine cauliflower, broccoli, bell pepper, and onion. In a separate bowl or large measuring cup, combine mayonnaise, vinegar, and sugar. Pour mayonnaise mixture over vegetables; toss to coat. Cover and chill for 2 to 4 hours.

Luscious Potato Casserole
2 cups cream-style cottage cheese
1 cup reduced fat sour cream
1/3 cup chopped green onions
1 clove garlic, minced
2 teaspoons salt
5 cups diced cooked potatoes
1/2 cup shredded American cheese or mild Cheddar

Combine the first five ingredients. Fold in potatoes. Pour into a greased, 1 1/2-quart baking dish. Top with shredded cheese. Sprinkle paprika over top, if desired. Bake at 350 degrees F. for 40 minutes.

Caramel Popcorn
3 quarts popped popcorn
3 cups dry roasted mixed nuts, unsalted
1 cup brown sugar, firmly packed
1/2 cup light or dark corn syrup
1/2 cup butter
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract

Preheat oven to 250°. In a large roasting pan combine the popcorn and nuts. Place in the oven while preparing glaze.
In a medium saucepan combine brown sugar, corn syrup, butter, and salt
Bring to a full boil over medium heat, stirring constantly, and then continue to boil for 4 minutes without stirring. Remove from heat; stir in baking soda and vanilla, then pour over the warm popcorn and nuts, tossing to coat well. Bake another 60 minutes, stirring frequently, about every 10 minutes. Cool and break apart.
Store in an airtight container. Makes 4 quarts.

Share the work, enjoy the food and meet new friends. That sounds like a winning combination!

Happy Thanksgiving!!!

Whether it's a cocktail party, wine tasting or large gathering, cheese is a welcome part of any menu. Choose from our list of delicious cheeses and serve your guests the best!

1. Brie: A creamy, rich cheese coming mainly from France, but also made all over the world. It is one of the oldest known cheeses dating back to the year 774 BC. Brie cheese is best served at room temperature and goes well with champagne and dry white wines such as Chardonnay.

2. Gorgonzola: A zesty, crumbly cheese similar to blue cheese, hailing from Italy and dating back to the 9th century. A younger gorgonzola is softer and milder than the older cheese which can be firm and pungent. Serve with fresh fruit and assorted red wines.

3. Mozzarella: A very mild, soft cheese from Italy and dating back to the ancient Romans. Mozzarella is best enjoyed after it is freshly made and goes well with fresh tomatoes and basil. Enjoy with white wines and fruity reds.

4. Gouda: A creamy, pungent cheese coated with red wax and aged. Originating in Holland, it is named for the Dutch city of Gouda. Serve with light white wines or a Zinfandel.

5. Jarlsberg: A rich, buttery cheese coated in yellow wax that originates from Norway. Jarlsberg is similar to Swiss cheese but milder and lower in fat. Pairs well with a spicy white wine.

6. Boursin: A mild, creamy cheese from France invented by Francois Boursin in 1957. Pairs nicely with Chardonnay or Cabernet Sauvignon.

7. Cheddar: Originally from England, Cheddar is now made all over the world. It is a firm cheese and the flavors can range from mild to sharp with age. Delicious with fruit, white wines and champagne.

Choose three to five different cheeses from this list and pair with crackers, crusty breads and fresh fruit. Enjoy!

Vacuum sealed foods will always last longer than other storage methods, aside from canning. Regular plastic wrap, foil, zip-lock bags, and even air tight containers cannot preserve foods as well as vacuum sealing. Why is that?

Food ripens as a result of oxygen exposure. Fruits, vegetables, and meats will begin to spoil after a certain amount of time because they have been exposed to the air. Often mold and bacteria will develop, leaving the food undesirable because of the change in odor, color, and texture of it. Sometimes bacteria can develop without air, but mold does not develop without a healthy supply of oxygen.

When you vacuum seal your food, what you are actually doing is removing the air from the bag. Once the air is removed, mold, and some bacteria, are unable to live or grow. Over time, however, the food you store might spoil if it is not refrigerated or frozen. If you seal your food while it is very fresh, and store it appropriately, it will last longer than if you had used another storage method.

Other methods of storage allow oxygen to creep in through tiny openings. Loosely wrapping your food and putting it in the refrigerator can only save your food for so long. Even if you use an air tight container, the oxygen that is left inside of the container may be enough to allow mold and other bacteria to thrive and spoil your food. Look at it this way, mold eats oxygen to survive and grow. If you do not feed it the oxygen, it will die.

The only other way to preserve food for months at a time is canning. It is not as easy of a process as vacuum sealing, but it is another option. You can can your fruits and vegetables, even meats, and they will stay fresh even without refrigeration. If you have a lot of shelf space for cans, or you don't have space in your freezer, you may want to consider canning. Most people do have space in the fridge or freezer, and vacuum sealing woks fine for them.

Ultimately, vacuum sealing will help to preserve food much longer than with regular plastic wrap, foil, zip-lock bags, or air tight containers. You can save money because the food you buy will not go to waste. It is good to understand the science behind vacuum sealing, isn't it?

In the summertime, grilling and barbecue rule. With our warmer weather, grilling fish is popular as it offers lighter cuisine. In selecting a wine with fish, the old adage of white wine with fish and red wine with meat has been updated. Lighter styles of both red and white wine work well with seafood.

This column will focus on pairing seafood with chardonnay, as this represents an ideal pairing.

Chardonnay also pairs well with corn on the cob with lots of butter. Unfortunately, some winemakers were a little over the top with barrel aging, resulting in overpowering oakiness which did not appeal to many consumers.

But chardonnay is a terrific, versatile wine when produced with a lighter hand. Look for a chardonnay aged in stainless steel vats for a more crisp, clean wine experience.

Chardonnay has appealing flavors of butter, butterscotch, vanilla and tropical fruit. This varietal is heavily influenced by the climate and wine making process. In the cooler climates (France), the grape juice is lighter and leaner in style and is aged either in stainless steel vats or in oak barrels that impart a lightly oak flavor. In the warmer climates (California, Australia), chardonnay juice is more hearty and full bodied and can benefit from oak barrel aging. Barrel aging transforms chardonnay into a richer, creamier and more complex beverage.

Recently, California winemakers have been adopting the French style of white wine making, by aging its wine in stainless steel vats. This creates a lighter style that does not overpower the delicate flavors of foods.

Food pairings

In general, chardonnay pairs well with seafood, as it is a low acid wine and seafood is slightly acidic. Chardonnay, with its buttery character, is complex, which compliments the straightforward flavors of seafood. A chardonnay aged in stainless steel pairs better with delicate white fish. The chardonnays produced from warmer wine regions tend to be bigger in style and pair well with rich seafood such as lobster or seafood in cream sauces.

Grilled Trout Amandine Chardonnay

This quick and easy recipe is a wonderful blend of flavors and works well with a lighter style of chardonnay. Best of all, it is a snap to clean up! Serves 4

4 Whole Trout - cleaned and head removed (found at Costco)

1 tablespoon Olive Oil

2 teaspoon Minced Garlic

½ cup Chardonnay

(From the bottle you will be drinking)

2 tablespoons Fresh Lemon Juice

½ teaspoon Black Pepper - Ground

½ teaspoon Garlic Salt

¼ cup Fresh Parsley

½ cup Sliced Almonds

¼ cup Butter

2 teaspoons Minced Garlic (optional)

Fresh Chopped Parsley, Lemon Slices

Rinse the trout and pat dry.

Lay out four pieces of heavy duty foil -- enough to make a loose, tented packet for each individual fish. Lay fish in center of foil.

Heat olive oil in a sauté pan.

Sauté the garlic until lightly browned.

Remove from heat and carefully add the chardonnay, lemon juice, garlic salt and pepper.

Spoon ¼ of the wine mixture on each fish.

Sprinkle with fresh parsley.

Fold the foil up loosely around the fish and seal the seams.

Place the packet on preheated grill and cook for 15 to 18 minutes.

While fish is grilling, using the same sauté pan, melt the butter.

Add the sliced almonds and sauté until lightly brown, stirring often.

Add the optional garlic and sauté with the almonds.

Remove fish from the grill and place on dinner plates or platter.

Spoon almond mixture over fish and garnish with chopped fresh parsley and lemon slices.

Bill's picks

All my picks are of a lighter style of chardonnay with minimal or no oak aging - with suggested retail prices.

Toad Hollow Chardonnay (Mendocino, Calif.) $11.50

Four Vines Naked Chardonnay (Santa Barbara, Calif.) $12.50

Sanford Chardonnay (Santa Barbara, Calif.) $14.50

Verget Chablis (French Chardonnay) $16.

A protein bar in the past, tended to be marketed towards weight lifters who needed the extra protein for building strong muscles. Protein bars have gone main stream. No longer found solely in the bottom of bodybuilders' gym bags, protein bars are now turning up in airplane snack carts, in gas stations, vending machines, party-stores, and even people's desk drawer at the office.

The bars serve as a great snack or meal replacement. For some added protein, extra-energy or to help you fulfill your dieting needs these great protein bars come in all different shapes, sizes and flavors. These nutritional bars provide a complete meal or snack in a very convenient form for times during the day that you are unable to eat a complete, balanced whole-foods based meal. Whether your job requires you to travel a lot, you have a busy meeting schedule, or you are just too busy to prepare a nutritious meal, there are times that a quick meal in a "candy bar" form is very convenient to have available.

Consumer research shows that more and more Americans are eating on the go. As a result, convenient healthy snack options continue to be important. A protein bar is perfect for anyone on the go. Taste is also a very important part of choosing a protein bar. If the bar doesn't taste great, then you will not want to eat it. Don't worry about the bad taste of the "old school" bars. The new bars are much better in taste and quality than their ancestors! Protein bars contain a blend of vitamins and minerals to support overall health and many chemical processes in the body.

Eating between meals is one of many ways to get fat. Eat meals which suit your lifestyle and your level of physical (in) activity. Eating properly is one of the most beneficial things you can do for yourself.

Protein maintains muscles, and manufactures cells, enzymes, and hormones. Eating "three square meals a day" is an outdated philosophy, and eating less frequently is even more devastating. Effective weight loss calls for eating four or five small meals instead of one or two bigger ones and a protein bar can fit the bill for one of those smaller meals.

Interesting Facts about the Popcorn Board and Popcorn Export! With the US. producing over 500,000 tons of popcorn per year and over 100,000 tons is exported, somebody needs to control this well liked snack. That's where congress comes in. We have the United States Popcorn Board. The Popcorn Board works to inform consumers about research, promotions,and the economic importance of popcorn.The Popcorn Board consists of a nine member panel.

The Panel is chosen from processors who typically distribute over 4 million pounds of popcorn annually. The Secretary of Agriculture nominates members from a list submitted by the industry itself. The board is funded by assessments from all processors and is limited to individual assessments of $81,000.

The USDA's Agricultural Marketing Service (AMS) monitors the Board's administration.

The United States Popcorn Board is a Consumer Information Act signed by president Clinton. President Clinton being a big popcorn fan, signed the act on April 4, 1996.The law is TITLE 7 > CHAPTER 101 > SUBCHAPTER V > - 7481. It is commonly know as Popcorn Promotion, Research, and Consumer Information Act.

Congress says that-

* Popcorn is an important food that is a valuable part of the human diet;

* The production and processing of popcorn plays a significant role in the economy of the United States in that popcorn is processed by several popcorn processors, distributed through wholesale and retail outlets, and consumed by millions of people throughout the United States and foreign countries;

* Popcorn must be of high quality, readily available, handled properly, and marketed efficiently to ensure that the benefits of popcorn are available to the people of the United States;

* The maintenance and expansion of existing markets and uses and the development of new markets and uses for popcorn are vital to the welfare of processors and persons concerned with marketing, using, and producing popcorn for the market, as well as to the agricultural economy of the United States;

* The cooperative development, financing, and implementation of a coordinated program of popcorn promotion, research, consumer information, and industry information is necessary to maintain and expand markets for popcorn;

* Popcorn moves in interstate and foreign commerce, and popcorn that does not move in those channels of commerce directly burdens or affects interstate commerce in popcorn.

The latest Census of Agriculture states that, domestic production was over 996 million pounds in 1997.

Popcorn is grown in 25 states. The top 5 major producing states in 1997 are Nebraska (27%), Indiana (21%), Illinois (13%), Ohio (9%) and Missouri with (6%).

Popcorn is exported to over 90 countries. In 1999 the 2 largest export markets were Mexico (17% exported) and Canada (14% exported). Other major export markets are Sweden, The United Kingdom, Germany,Spain, Italy, Thailand, Korea, Denmark, The Philippines and Japan.

Most of the world's production of popcorn is from the United States. Small Amounts are usually imported from Canada and Argentina.

Storage containers , what would we do without them? It seems that there are storage containers for almost anything you could wish these days, from ones meant for storing clothes and household items, down to ones that are sectioned for freezing or refrigerating leftover meals. Eating leftovers is something all of us do, and if you have kids, you probably do it even more than normal. Storage containers are a great lifesaver when it comes to leftovers. There are many types of ideas and recipes that are perfect for storing for next day eating, making it simple to grab them from the fridge, stick them in the microwave, and have a ready prepared meal for your child.

Macaroni and cheese is an all time favorite with almost every child you could ask. And what makes it even better is that it is simple to package and refrigerate for the next day. If it ends up being a bit on the dry side, try adding a sprinkling of water or milk to it before you warm it up, and stirring it well.

Any type of frozen food, such as pizza bites, chicken nuggets or patties, fish sticks, etc. are all frozen to begin with, of course, so it is easy to either stick them back in the freezer or refrigerator for the next days meal. They are easy to prepare in the first place, and the fact that they come in large boxes allows you to dish out only what your child will eat and prepare that, so that you will not even have to deal with leftovers after this meal.

Peanut butter and jelly is another classic for kids. And now they make storage containers that are in the shape of pieces of bread, custom made for a sandwich, or leftover sandwich, to fit into. Perfect for your child to grab from the refrigerator and take to school or anywhere. The size of it makes it slip easily into lunch boxes without taking up much room.

If you have storage containers or bowls that are sectioned off, this allows you to put more than one item per parcel. You can put an entire meal for your child in it, such as a sandwich in one section, veggies in the next, and cookies in the third, and so on. For children that are picky eaters and do not want their foods touching, this is the perfect solution to stick into the lunch box for school.

Do not be afraid to let your child get a little messy, especially if he or she is very young. This is the way children learn about food and become comfortable with new foods. There is an age, of course, where this becomes less acceptable behavior from a child, but when the child is infant up to approximately kindergarten, he or she should be allowed to have a little fun with their food if this helps them eat it. Exploring food lets them be more open to new tastes and textures, and gives them a wider range of things to eat as they get older.

Just remember, no matter what you feed your children, it should be two things, fun and healthy. The more fun you make it, the more likely your child will be to eat it, no matter what it is.

So, you think you want to become a vegetarian. Why? That is probably the first question you should ask yourself. The reason for that question, of course, is that in order to make a significant change in your life - and it will be significant - you need to have a reason to commit. Otherwise you may find yourself frustrated and unwilling to continue toward achieving your goal.

There are any number of articles, books and other publications that will provide you with a list of methods to follow to achieve a transition to a vegetarian lifestyle. I use the term lifestylerather than diet because, as I said, it is a significant change. It is a lifestyle that you will follow because you will be faced with challenges at every turn. Family and friends may scoff ortry to talk you out of your decision. Restaurants that serve a variety of vegetarian dishes are still difficult to find in many parts of the country. And, if you like meat to begin with, youwill be tempted by the aroma of that steak on your neighbor's grill or the scent that wafts through your car window as you drive past the fast food joint in town, or simply going out for dinner with friends.

So, think about it. Do you want to become a vegetarian for health reasons? Is it because you are concerned about the environment and the impact that raising livestock has on it? Are you finding a sense of compassion that has come to make you realize that the suffering of animals matters? Whatever your reason(s), learn as much as you can before or as you begin. Google it - use keywords like "animal welfare", "animal rights", "vegetarian nutrition", "plant-based diet" and so on. As I said, there is a wealth of information out there so study a little and you will makeyour commitment stronger. Also consider talking with your physician and/or a registered dietician, particularly if you may have health issues which may be impacted by your decision to become vegetarian. Get several opinions. Not all physicians are attuned to the benefits of a vegetarian lifestyle either. So if yours isn't, perhaps you can find one who is and get a second opinion.

All of that said, here are 6 simple ways you can begin to make the transition.

1. Start gradually

Give up red meat first. It is probably the worst from the standpoint of what it does to your body. Even then, phase it out gradually. If you eat red meat once a week now, try to cut back to every other week for a couple of months. Then, after you have pretty much cut the red out of your diet altogether you can begin to work on other meats.

2. Experiment

Get yourself a good, simple vegetarian cookbook. You don't need to worry about becoming a gourmet vegetarian cook just yet! Some of the best vegetarian cookbooks are those that offer simple recipes that have a limited number of ingredients or a short prep time. You know what I mean. The book states "50 vegetarian dishes that you can make in 30 minutes or less" or "Great vegetarian recipes with only five ingredients". Get the idea? Try a few recipes so that you have some variation as you begin the transition. Bookmark the ones you like best. Mix up your weekly menu, again for variety. Also, check out the abundance of good websites which have wonderful vegetarian and vegan recipes. Again, Google the keywords and you'll find some gems!

3. Slowly work in things of which you are unsure

You don't want to get turned off right away! I can remember thinking I could never eat tofu. I didn't like the looks of it or the texture, both important nuances for enjoying what you eat. I found that by finding dishes which could utilize tofu as an optional or added ingredient and adding a little at a time each time I had that dish, I gradually became accustomed to tofu. I found that it does take on the flavor of what it is cooked with a lot of the time so dishes with a lot of onion or garlic helped! Sometimes crumbling it or cutting smaller "chunks" made it more palatable, rather than having a large "slab" with which to deal. Marinating it overnight or for at least several hours also works well.

4. Continue to educate yourself

Read whatever you can find about plant-based diets and vegetarian nutrition. Find out how to insure that you are planning meals and eating enough variety to provide the nutrients your body needs, particularly protein and vitamin B12. Visit a natural foods store and ask questions. They will be glad to help. Seek out other vegetarians or vegans for support, encouragement and ideas. Or, join a vegetarian "club" or organization. If you don't have any in your area, why not start one?

5. Use substitutes

What do I mean, use substitutes? Well, since most of the food you will be eating is "lighter" than a meat based meal, you may not feel as full as you were accustomed to being after you finish a meal. In that respect you may be tempted to snack more. If you are, try to substitute the snacks you used to eat with fruit, berries, nuts and so on. These will be better for you and help to contribute to your daily intake of protein. Drink lots of water. It will not only help you stay properly hydrated but also fill your tummy a bit, taking away some of the cravings. If you have a sweet tooth try to avoid sugar and foods with a lot of sugar in them. If you feel the urge to eat something that you normally put sugar on (I eat a lot of cereal snacks) try using agave nectar instead.

6. Enjoy yourself

Make it fun! Experimenting with new recipes is always fun. When you think about the good you are doing for yourself, for the environment and for the animals, it will be even more fun. Vary your meal plans so you have a wide variety and you won't tire of it or get discouraged. Set goals like a month of total vegetarianism equals a reward of a new cookbook! If the whole friends and family thing becomes too much, turn the tables on them and challenge them to join you even if it's for just one meal! Keep a journal - it may become your best seller one day! As I said before, there are many ways to make the transition to a vegetarian lifestyle and just as many books, magazines, articles, blogs and websites to tell you "their way". The bottom line is this - do it because you want to and you know the reasons it's important to you. Find a website, a friend or a book that you trust and let that trust be your guide. Monitor your health and wellness and be sure to get proper nutrition and exercise. You will succeed! Be proud of that in advance! Bon appetite!

All food establishments and facilities (restaurants, delis, cafeterias, bars, grocery stores, meat and seafood markets, wholesale and retail warehouses, mobile carts and trucks etc.) must be maintained and operated so as to prevent the entrance and harbor of vermin. Vermin includes mice, rats, flies, cockroaches and other food-infesting insects. This is state and local health and safety law throughout the U.S. and in most countries, believe it or not. It's the lack of government enforcement and or business practices that is the problem.

Contrary to what you may have heard, there is no acceptable or allowable number or amount of vermin in a food facility. Vermin are strictly illegal in all areas of the establishment, which includes the kitchen, food or equipment storage rooms, restrooms, employee locker and break rooms, customer service and seating areas, trash storage areas and exterior premises. They're illegal not because they are unsightly, but mainly because they are known carriers of numerous dangerous, disease causing microorganisms that can be transmitted to your food, the food contact surfaces etc. potentially causing a serious food poisoning. They also contaminate the food with their hair, fecal droppings, urine, saliva, body parts and general filth. Need I say more?

Vermin in a food facility is a very serious problem and a public health danger, and should be immediately reported to your local Environmental Health Food Inspection Program. A heavy infestation of cockroaches or rodents will sometimes give the establishment a recognizable musty odor. If you detect this odor or any out of the ordinary odor, be wary about patronizing this establishment. A restaurant and any food facility should always smell clean and of fresh food. Anything else could mean something is wrong.

I cannot count the number of individuals, including restaurant and market managers and employees, I've come across over the years that believe cockroaches, rats, mice etc. are in every restaurant and food facility, and are as much a part of the establishment as the customers. These people also believe that you can never completely eliminate vermin once they've established themselves. Both of these statements are of course, false.

All types of food facilities, even the newest, nicest, most expensive, elegant restaurant can become infested with vermin. It is fairly common because a restaurant especially, is an ideal environment for cockroaches, rats, mice, flies etc. to thrive. But with good sanitation practices and thorough rodent and insect proofing, extermination and insecticide treatment, one can readily eliminate and prevent infestations. I've not only seen it happen first hand, but as a government inspector ordered food facilities to eliminate a vermin problem countless times.

If a food establishment or facility cannot fully eliminate the vermin, the inspector is duty-bound to either suspend their permit and order them closed and or take legal action and have the local district or city attorney file a criminal misdemeanor complaint against the business and its owner(s). A permit may be suspended immediately, depending on the severity of the infestation. Some jurisdictions may also issue immediate fines or penalties in the form of a ticket or citation.

In many older buildings vermin can be more difficult, but again, certainly not impossible to eliminate. The main reason for this is that there are many more hiding spaces in older buildings that are not easily accessible for cleaning, extermination, etc. There may also be other non-food businesses adjacent to, or in the same building that are doing little or nothing to help eliminate the vermin within their space. Insects, such as cockroaches, can find other things to eat when food or wastes are not available.

So what are the possible solutions to these problems? Here are a few answers:

• A good inspector and or a pest control operator will assist the business in finding those hiding areas that are not so easily accessible and have the business either do what is necessary to make those spaces accessible or have them completely sealed off.
• A good inspector will investigate adjacent food and non-food businesses and issue orders to eliminate the vermin from their space as well, and have the two or more businesses coordinate pest extermination on the same day (vermin are illegal in non-food businesses as well).
• The inspector should point out all the possible ways the vermin can gain entry into the establishment and issue corrective orders to vermin-proof those areas.

When it comes to vermin proofing, newer food facilities have a better likelihood of preventing harbor. Newer facilities must go through a detailed plan-check process prior to opening, where all areas must be designed to prevent and discourage vermin harbor. All ceiling, wall and floor surfaces in certain areas of the facility must meet strict standards.

To learn if your favorite eating and shopping locals have cockroaches, rats, mice, flies or other vermin problems, or any serious health and safety violations, look them up on your local Environmental Health Food Inspection Program's web site, or contact them directly by email of phone to ask how they publish inspection results. You can even request a copy of the facilities latest inspection report. All this information is public record.

Malaysia is situated in south east Asia and is rather unusual in that one part lies south of Thailand on the south east Asian peninsular, with Singapore at its tip. This is where the capital, Kuala Lumpur, is to be found. The other part lies across the South China Sea and forms the northern one third of the island of Borneo, surrounding the Sultanate of Brunei.

Malaysia has a mixed history which reflects in today's cuisine.

In the 15th Century, the southwest (April to October) and northeast (October to February) monsoons brought the ships of the Arabs, Indians and Chinese who traded in spices, silk and precious stones. Many of the traders remained behind and married local women. A slow conversion to Islam began, which meant that pork was excluded from the Malay diet.

The 16th Century saw the arrival of the Portuguese, who brought chillies with them, the Dutch and the British, all of whom remained for some time to rule the country.

During the late 18th and 19th centuries, Great Britain established colonies and protectorates in the area and brought in more Indians and Chinese to work in the tin mines and rubber plantations. Many of these Asians stayed too and from all these influences, current day Malay cuisine evolved.

Originally, Malay cooking consisted of fish flavoured with shrimp paste, pepper, ginger, turmeric, lemon grass or tamarind. Rice was always a staple in this area and being a major part of Indian and Chinese food too, remained as central to the diet. Muslim Malays excluded pork and Indian Hindus excluded beef but delicate Chinese flavourings, Indian spices and herbs from South East Asian made an appearance.

Nasi means cooked rice in Malay and Nasi Goreng, that well known Indonesian dish, is cooked rice, usually fried with flavourings for breakfast. For special occasions it has a fried egg on top. But I digress, Malay Nasi dishes include Nasi Kander, much influenced by Indian cuisine and consisting of both fish and meat curry, rice and hard boiled eggs. This dish used to be bought from an itinerant salesman who carried his wares in baskets suspended from a pole over his shoulder (kinder means shoulder in an Indian dialect). A bit of everything would be placed on a banana leaf and the sauce dripped over the hard boiled eggs.

The Malays adopted some Indian recipes and in return the Indians started to add galangal, lemon grass and coconut to their food. Then came the food of the Nonyas which resulted from the marriage of Malay men to Chinese women which introduced Chinese seasonings such as star anise and salty soy sauce.