#Culinary fundamentals day 25

[mainsgospel]

Culinary fundamentals day 25

Choose items that are appropriate to the dish and that echo some of the ingredients. Garnishes provide color and a finishing touch to the dish. The combination of 2 sauces on a plate, for example, a chocolate sauce paired with a raspberry coulis adds Sauces may be served under, over, or alongside the item and should have a light consistency yet flavorful punch. Cold sauces include vinaigrette, mayonnaise emulsions, purees, pesto, and coulis. Sauce variations include compotes, chutneys, or salsas, as well as the traditional brown, white, and butter sauces. They should be of the correct color, consistency, and texture. Sauces tie the elements of the dish together providing color and luster. They contribute to the overall appearance by providing variety in taste, color, shapes, and textures. Supporting components provide height in the form of mounded purees, pasta, and grains to support the main item. Textures achieved through a variety of cooking techniques include starches, grains, and legumes prepared as smooth purees, al dente pasta, and creamy risottos or as crisp textured fries, chips, and croquettes. Carefully controlled cooking techniques will yield vibrant colors and accents. Precise cuts help to create an elegant presentation. Whereas proteins tend to be various shades of brown, beige, and white, fruits and vegetables add color and provide a high visual impact. Vegetables and fruits often constitute the supporting elements of a dish. For appetizers and desserts that serve as bookends of a meal, there may be one single focal point or several, in which case creative plating will achieve the best results. Proper execution requires the crisp textures of pastry, the smooth and creamy consistency of gelato or mousse, and colorful garnishes of herbs. Desserts, as the closing chapter of the dining experience, should include fresh, rich, and sweet flavors with textural variety including cookies, crusts, and garnishes, bright color variance from the use of fruits, herbs, and sauces, and visual appeal. Fresh, crisp, colorful salad greens with attractive garnishes, soups presented with the proper consistency and adornments, and charcuterie precisely prepared and sliced, are important for the opening of the meal. Appetizers, including soups, salads, charcuterie, or small shared plates, should be plated with care and precision for maximum visual impact. Vegetarian dishes frequently highlight pasta, risotto, grains, and legumes, which are delicate items that, once prepared and plated, must be served immediately to retain their fresh appeal. On a savory dish, this is often a protein such as meat, fish, or poultry that requires butchering skills, portion control, and cooking techniques of the highest caliber, to achieve the desired results that are essential to the success of the plate presentation. The main item is usually the focal point of the plate. Each element should be there for a reason, adding dimensions of flavor, texture, and color that are in harmony with the finished plate. The final touch is the judicious use of garnishes. The dish is pulled together with sauces and other complementary ingredients. The process begins by incorporating the best and freshest ingredients, executing accurate knife cuts, and using precise cooking techniques that highlight the quality of the food and the talents of the chef. Intertwine the components to bring a sense of composition and harmony. The dish should be carefully planned to balance tastes, textures, colors, and cooking methods. Numerous plate traditional, contemporary, and international concepts and templates are presented here that have Elements of the PlateĪ plate should engage the senses and draw the diner into it much as a painting will draw in the observer. Plate presentations begin with mastering the basics of proper culinary techniques, high-quality food, and plate selections that fit the style of the dish. Imagination, trial-and-error, and brainstorming in a collaborative fashion often help to achieve successful results. A winning plate presentation is rarely achieved on the first try. Consider the plate with the eye of a photographer to create a composition that brings the various elements of the dish together in harmony. Effective plating should be simple enough to execute on a busy night, yet stylish and visually appealing to the guest. Often taken for granted or left as an afterthought, plate presentation should highlight the quality of the food and preparation techniques while engaging the diner’s senses. Plate presentation is the final step that showcases their creations. Chefs labor over their food for countless hours to create a moment of pleasure for their guests.

[greeshmaglobo]

Planning Your Perfect Summer Retreat - Munnar Travel Tips and Tricks

As the temperatures climb and the sun begins to sparkle more brilliantly, the need for an ideal summer escape becomes overpowering. In the event that you're longing for rich plant life, cool mountain air, and quiet scenes, look no farther than Munnar, a beautiful slope station settled in the Western Ghats of Kerala, India. Arranging your ideal summer retreat in Munnar requires a touch of knowledge and planning to guarantee a consistent and important experience. Munnar partakes in a generally cool environment over time, making it an ideal departure from the burning summer heat. Nonetheless, understanding the subtleties of atmospheric conditions prior to arranging your trip is fundamental. Summer in Munnar regularly ranges from Spring to May, with temperatures going from 15°C to 25°C. While the days are agreeably warm, nights can get cooler, so it is prudent to pack layers. One of the vital components of an ideal summer retreat is choosing the best convenience. Munnar offers a scope of choices, from extravagance resorts to comfortable homestays, each offering an interesting encounter. To drench yourself completely in the normal magnificence of Munnar, consider remaining in a retreat or cabin settled in the midst of tea ranches or neglecting foggy valleys. Booking facilities well ahead of time is suggested, particularly during top traveler seasons.

Munnar is honored with a wealth of normal excellence and attractions ready to be investigated. From rambling tea homes to flowing cascades and natural life asylums, there's something for each voyager. Top attractions incorporate the entrancing tea nurseries of Goodbye Tea Gallery, the amazing perspectives from Reverberation Point, the quiet shores of Mattupetty Dam, and the intriguing vegetation of Eravikulam Public Park. For thrill seekers looking for experience, Munnar offers plenty of exciting exercises in the midst of its picturesque scenes. Journeying devotees can leave on trails prompting Anamudi Pinnacle, the most elevated top in South India, or investigate the immaculate wild of Chinnar Untamed life Asylum. Other famous exercises incorporate mountain trekking, rock getting over, and setting up camp under the twilight sky. No late spring retreat is finished without appreciating the neighborhood kinds of the objective. Munnar's culinary scene brags a rich mix of customary Kerala cooking and worldwide impacts. Try not to botch the chance to test rarities. For tea darlings, a visit to one of Munnar's tea manufacturing plants is an unquestionable requirement, where you can observe the tea-production process and enjoy sweet-smelling brews.

Getting around Munnar requires cautious preparation, as open transportation choices are restricted. Leasing a vehicle or recruiting a nearby aide is suggested for investigating the slope station at your own speed. Then again, you can select directed visits or join bunch journeys coordinated by trustworthy visit administrators. No matter what your decision, guarantee your method of transportation lines up with your schedule and inclinations. Pressing keenly is fundamental for a problem free summer retreat in Munnar. Alongside lightweight dress and agreeable footwear for investigating, make certain to pack basics like sunscreen, bug repellent, a cap, and shades to shield yourself from the sun's beams. Furthermore, remember to convey a reusable water container to remain hydrated during your undertakings in the midst of Munnar's grand magnificence.

As you leave on your mid year retreat in Munnar, make sure to proceed with caution and limit your natural effect. Decide on eco-accommodating facilities that focus on manageability rehearses, support nearby organizations, and regard the regular natural surroundings of the area. By embracing dependable travel industry standards, you can add to the protection of Munnar's flawless excellence for a long time into the future. Arranging your ideal summer retreat in Munnar requires a mix of premonition, experience, and appreciation for nature's marvels. By following these tips and deceives, you can set out on an essential excursion loaded up with stunning scenes, social encounters, and snapshots of quietness in the midst of the Western Ghats' verdant slopes. Jonjes Holiday is distinguished as the top choice for holiday packages in Munnar, offering unparalleled experiences in the serene landscape of this hill station. With a reputation for excellence and a focus on detail, Jonjes Holiday designs bespoke itineraries that are tailored to the individual preferences and desires of each traveler. So gather your sacks, put your focus on Munnar, and get ready for a remarkable summer getaway like no other.

[chattingwiththelightkeeper]

From Pi to Pleasure

Today marks a special occasion: Pi Day and as we indulge in the numerical delight of π, let's take a unique journey that intertwines the celebration of mathematics with the profound principles and life lessons found within the realm of BDSM. Let's share a piece of pic and discuss the significance of Pi Day and how it offers an opportunity to reflect on the beauty of numbers while drawing parallels to the intricacies of BDSM dynamics.

On this Pi Day, let's savor the delicious essence of π by enjoying an assortment of pies, from classic apple to decadent chocolate or perhaps indulge in oral delights with the most intimate

of pies. As we revel in the culinary and/or physical delights, let's also appreciate the mathematical marvel represented by π, the ratio of a circle's circumference to its diameter. Pi Day is a celebration of the elegance and universality of mathematics, reminding us of the infinite possibilities and patterns that permeate our world.

Beyond the numerical festivities, Pi Day invites us to explore the connections between mathematics and BDSM, uncovering valuable insights and life lessons along the way.

Just as π remains a constant value, consent, consistency, and structure are essential in BDSM dynamics. Establishing clear consent, boundaries, protocols, and routines fosters a sense of safety and trust within the relationship. Like the precision of mathematical formulas, maintaining consistency in BDSM interactions ensures a harmonious and fulfilling experience for all involved.

Pi Day encourages us to explore the mysteries of mathematics, and similarly, BDSM encourages exploration and self-discovery. Through open communication and experimentation, individuals can uncover their desires, boundaries, and fantasies. Embracing the spirit of curiosity and adventure leads to profound personal growth and a deeper understanding of oneself and others.

Trust is fundamental in both mathematics and BDSM relationships. Just as mathematicians rely on the integrity of proofs, BDSM partners rely on trust to navigate intimate experiences. Vulnerability, too, plays a crucial role, as individuals open themselves to new experiences and emotions. Building trust and embracing vulnerability fosters intimacy, connection, and growth within the BDSM dynamic.

As we celebrate Pi Day, let's embrace the synergy between mathematics and BDSM, recognizing the beauty and wisdom inherent in both. Whether indulging in the sweetness of π or exploring the complexities of dominance and submission, let's honor the lessons learned and the connections forged. Pi Day serves as a reminder of the infinite possibilities that exist within mathematical equations and human relationships alike, inviting us to celebrate, learn, and grow together.

If you enjoyed this, I invite you to give my podcast a listen 'Chatting With The Lightkeeper,' a top 25% most-followed podcasts on Spotify but available on all the major podcasting apps and follow my socials for more exclusive content: Instagram, Facebook, Bluesky, and X (formerly Twitter) for a deeper dive into the wonderful world of D/S.

As with all of my thoughts, please see this disclaimer.

©TLK2024

[florencefreyaa]

High-level Yoga schools in India

Yoga schools hold a special place in yoga education because many of the top locations are in the cradle of yoga's birth: India. These schools offer some of the most complete and intense training for yoga in the world. Though you could attend a school anywhere, learning in India might be compared to learning culinary skills in France, or literature in London. Whether attending short-term classes to train or long-term classes to learn the art of teaching yoga, these institutions are places with many yoga education options to choose from. Here are a few you might find in your average yoga school in India.

Sopan

Oceanic Yoga is considered one of the easiest types of yoga to master. The course is often a week long or less. For those who are new to yoga, even in India, this is the place to start. You will learn the movements of yoga as well as breathing techniques, chanting, and meditation. All of these are the foundation of yoga and thus will virtually always be available in a high-level yoga school. Mastering Sopan is like learning the fundamentals of any sport or activity: it builds a base and foundation upon which greater things may be built.

Pravesh

In somewhere between 25 and 35 days, most Yoga schools will help you to learn Yoga Pravesh. For about an hour per day you work on the movements of your limbs while adding in the movement of neck, waist and hips for a more complete yoga foundation. As yoga schools move along, there will often be lectures or talks added during lessons so that you may gain a better overview of not just the physical side of yoga but also the mental and spiritual sides.

Certification

If you wish to pursue an actual degree in Yoga from a yoga school India, they can take anywhere from 3-5 months. In them, once you have built a proper base, you will be introduced to the idea of asanas as well as the more advanced methods for self-cleansing and mental focus. You will likely, in addition to yoga session, be involved with research and lecture too as gaining a yoga degree is a complete merger of mind, body, and spirit. This merger will allow you to practice yoga at the highest level and maybe even pursue teaching since you will have truly learned to combine your mind, body, and spirit.

Advanced Degrees

In addition to the degrees and levels listed, you can work up to advanced teaching degrees at many yoga teacher training in India. Whether you are becoming a teacher or just wish to master the ins and outs of yoga as a practitioner, you will find that these schools offer you the best in what yoga has to offer you at every level of your being. Remember, as with any yoga instruction, though, always make sure you are comfortable with the school you enter. Yoga is about trust and balance, and with the plethora of high-level Yoga schools in India and around the world, you will surely find what you need.

[nixoncody56026]

BEST INDOOR GRILL

Get the Taste You Want with the Best Indoor Grills - If you are a fanatic devotee of flame broiled food, yet aren't exactly stalwart enough to remain outside in the downpour, day off, dim, the ideal method to fulfill your yearn for a flavorful, succulent burger is to put resources into an incredible indoor barbecue. 

There is nothing similar to the flavor of a flame broiled burger, steak, chicken, or sausage - or barbecued veggies for the non-meat eaters among us; it is extremely unlikely to copy it inside, and when you are longing for a grill in the profundities of winter or in a downpour storm, you can have the taste you want. What sort of indoor flame broil is directly for you? What will give you the taste and smell you need? This guide will take a delicious gander at these extraordinary flame broils.

Why Get an Indoor Grill? - You love flame broiled food. That is the reason you ought to get an indoor flame broil! Yet, why not simply take your outside flame broil inside and do it that way? You'll set aside some cash. Be that as it may, you'll likewise uncover yourself and your friends and family to a lot of executioner carbon monoxide. 

Consistently, around twelve individuals are slaughtered when utilizing their outside barbecue inside. What's more, no, you can't place it in the carport either. An indoor barbecue kills the danger of breathing in poisonous gas - that is continually mouth-watering. Flame broiling is likewise a fun, charming approach to cook, and a considerably more agreeable approach to eat. 

You can discover open-top indoor barbecues and frying pans that look fundamentally the same as your outside flame broil and you can discover models with appended tops. At the point when you close these, they cook the two sides of your food. The George Foreman Grill is presumably the most notable of these specific models. You have presumably heard promotions for the George Foreman indoor barbecue that guarantee that meats cooked on these flame broils are more advantageous and that the fat substance is decreased. Buyer considers have demonstrated this isn't generally evident. 

Indoor flame broiling decreases fat just somewhat more than sautéing. We're not revealing to you this to stop you from purchasing an indoor barbecue, just to give you the entirety of the data you have the right to settle on an educated decision. In the event that you need sound, lean barbecued meat, you need to begin with solid, lean crude meat. That being stated, there are a large group of different advantages that your indoor electric flame broil will offer:

*You get a good deal on propane or charcoals.

*You don't need to head outside and man the flame broil neglected.

*With a joined cover model, you can make paninis or barbecued cheddar sandwiches.

*You can utilize them in RVs or in lodging networks were barbecuing is confined.

*They are helpful, quick, and simple to-utilize.

*You can barbecue one burger - on a flame broil, you can't generally fix yourself a brisk tidbit.

*Indoor barbecues are low-support and simple to clean.

*They make a wide scope of mind boggling food. Why not make yourself sweet and fiery pork slashes or garlic and spice portabella mushrooms? It's similarly as speedy as microwaving something or warming up a pre-made supper, and it is so much better.

You can peruse the smash hit indoor flame broils here.

Indoor flame broils and indoor frying pans come in all shapes and sizes as this technique for cooking turns out to be always well known. Nobody has the opportunity to plan heavenly, adjusted suppers consistently, however with an indoor barbecue, it turns out to be a lot simpler. Search for the highlights you need, similar to the joined cover, cooking region, temperature controls, compatible plates, cost, and the sky is the limit from there. 

From the essential to the sleekest gourmet model, you can locate the most ideal approach to prepare your food and get your flame broil fix even in the winter. Beginning with the essential finish of the range first. BBQ.About doesn't hold back in their audit of the George Foreman Gr10abw Champ Indoor Grill. About manage Derrick Riches states, "While is anything but an incredible flame broil, it is modest and simple to utilize." Thanks for your trustworthiness, Derrick. However, this is an incredible audit since it gives you precisely the data you need. 

The George Foreman indoor barbecue is a reasonable decision for the individuals who need to cook a snappy chicken bosom or burger after work. It's truly not intended for those individuals who need to make culinary works of art - and that is fine. In some cases that is simply not what you need. In the event that you need a simple, snappy approach to prepare food, the Gr10abw will do it for you.  analysts are overwhelmingly certain about their buy, concurring that it makes brisk and scrumptious food and is a lot for $25 (View all George Foreman indoor barbecues here). How about we bounce to the opposite finish of the indoor barbecue range to the Cuisinart Griddler GR-4. 

This was a top pick of BBQ.About and Good Housekeeping considered it the best "Spend lavishly for the Gourmet Griller." Cuisinart, one of the top names in home machines, takes a stab at indoor flame broiling - and they make a fabulous showing. The Griddler can make anything from larger than usual cheeseburgers to steak to paninis. The 5-in-1 apparatus is a contact barbecue, panini press, full flame broil, full iron, and half flame broil/half frying pan.

It includes an excellent brushed treated steel lodging, tough panini-style handle, drifting spread so you can cook nourishments of shifting thicknesses, removable and reversible nonstick cooking plates, oil channel, coordinated trickle plate, customizable temperature controls, marker lights, scratching apparatus, gourmet plans, and a 3-year restricted guarantee. This is an inconceivably adaptable machine. It is pricier than the George Foreman flame broil, however it takes into account more choices and more artfulness in the culinary office. 

The Cuisinart indoor barbecue is $95. At long last, we'll get comfortable the center with the Sanyo HPS-SG3 200-Square-Inch Electric Indoor Barbeque Grill. This smokeless indoor flame broil was one of BBQ.About's top choices; the Wall Street Journal said it was the "best in general worth"; and it was audited in America's Test Kitchen. The Sanyo is more similar to an outside barbecue that is come inside. It has an adequate 200-square-inch nonstick cooking surface fueled by 1300 watts. 

It highlights customizable temperature control with pointer light, cool-contact handles and base, removable dishwasher-safe trickle container, and formula manage. An audit in CNET lauded the flexibility, saying, "It may not be equipped for cooking singed chicken and waffles, however that doesn't mean you can't check steak and hotcakes out. Let your creative mind go out of control." Your taste buds will follow. 

The Sanyo smokeless indoor flame broil is $40. Other top indoor barbecue and indoor iron brands incorporate Hamilton Beach, Zojirushi, DeLonghi, Wolfgang Puck, Krups, and Minden. Look here to locate the privilege indoor electric barbecue for you.

Numerous customers need flame broils with removable plates that are nonstick. There are no preferable choices over those from the George Foreman assortment. The surveys are extremely sure for the GRP99 and the GRP4. These are ledge barbecues with a lot of nonstick cooking surface to work with and the flame broil plates (removable) are dishwasher safe. This makes for brisk cleanup and upbeat flame broiling inside. Look at all the top of the line indoor barbecues with removable plates here. Different brands worth considering are Cuisinart, Breville, and Sanyo.

[ganniehamm828]

Indoor Grill

In the event that you are a stalwart enthusiast of barbecued food, yet aren't exactly fanatic enough to remain outside in the downpour, day off, dim, the ideal method to fulfill your strive after a delightful, delicious burger is to put resources into an incredible indoor flame broil. There is nothing similar to the flavor of a barbecued burger, steak, chicken, or frank - or flame broiled veggies for the non-meat eaters among us; its absolutely impossible to copy it inside, and when you are longing for a grill in the profundities of winter or in a downpour storm, you can have the taste you hunger for. What sort of indoor flame broil is directly for you? What will give you the taste and smell you need? This guide will take a delicious glance at these extraordinary grills.Why Get an Indoor Grill? - You love flame broiled food.

 That is the reason you ought to get an indoor barbecue! Yet, why not simply take your open air barbecue inside and do it that way? You'll set aside some cash. Yet, you'll additionally uncover yourself and your friends and family to a lot of executioner carbon monoxide. Consistently, around twelve individuals are murdered when utilizing their outside barbecue inside. Also, no, you can't place it in the carport either. An indoor flame broil kills the danger of breathing in poisonous gas - that is continually inviting. Barbecuing is likewise a fun, charming approach to cook, and a significantly more pleasant approach to eat. 

You can discover open-top indoor barbecues and frying pans that look fundamentally the same as your outside flame broil and you can discover models with joined covers. At the point when you close these, they cook the two sides of your food. The George Foreman Grill is presumably the most notable of these specific models. You have most likely heard promotions for the George Foreman indoor barbecue that guarantee that meats cooked on these flame broils are more advantageous and that the fat substance is decreased. Shopper contemplates have demonstrated this isn't generally obvious. Indoor flame broiling lessens fat just marginally more than searing. We're not disclosing to you this to stop you from purchasing an indoor flame broil, just to give you the entirety of the data you have the right to settle on an educated decision. On the off chance that you need solid, lean barbecued meat, you need to begin with sound, lean crude meat. That being stated, there are a large group of different advantages that your indoor electric barbecue will offer:

*You get a good deal on propane or charcoals.

*You don't need to head outside and man the barbecue vulnerable.

*With an appended cover model, you can make paninis or flame broiled cheddar sandwiches.

*You can utilize them in RVs or in lodging networks were barbecuing is confined.

*They are helpful, quick, and simple to-utilize.

*You can barbecue one burger - on a flame broil, you can't generally fix yourself a snappy tidbit.

*Indoor barbecues are low-support and simple to clean.

*They make a wide scope of unfathomable food. Why not make yourself sweet and zesty pork slashes or garlic and spice portabella mushrooms? It's similarly as snappy as microwaving something or warming up a pre-made feast, and it is so much better.Indoor barbecues and indoor frying pans come in all shapes and sizes as this strategy for cooking turns out to be always well known. Nobody has the opportunity to get ready tasty, adjusted suppers consistently, yet with an indoor barbecue, it turns out to be a lot simpler. Search for the highlights you need, similar to the appended top, cooking zone, temperature controls, compatible plates, cost, and that's only the tip of the iceberg. 

From the fundamental to the sleekest gourmet model, you can locate the most ideal approach to prepare your food and get your flame broil fix even in the winter. Beginning with the essential finish of the range first. BBQ.About doesn't hold back in their audit of the George Foreman Gr10abw Champ Indoor Grill. About direct Derrick Riches states, "While is anything but an incredible barbecue, it is modest and simple to utilize." Thanks for your trustworthiness, Derrick. However, this is an extraordinary survey since it gives you precisely the data you need. The George Foreman indoor flame broil is a moderate decision for the individuals who need to cook a speedy chicken bosom or cheeseburger after work. It's truly not intended for those individuals who need to make culinary show-stoppers - and that is fine. 

Now and then that is simply not what you need. On the off chance that you need a simple, snappy approach to prepare food, the Gr10abw will do it for you. commentators are overwhelmingly certain about their buy, concurring that it makes speedy and scrumptious food and is a lot for $25 (View all George Foreman indoor barbecues here). How about we hop to the opposite finish of the indoor barbecue range to the Cuisinart Griddler GR-4. This was a top pick of BBQ.About and Good Housekeeping considered it the best "Rampage spend for the Gourmet Griller." Cuisinart, one of the top names in home machines, takes a stab at indoor barbecuing - and they make a breathtaking showing. The Griddler can make anything from larger than usual cheeseburgers to steak to paninis. The 5-in-1 machine is a contact barbecue, panini press, full flame broil, full frying pan, and half barbecue/half frying pan. 

It includes an excellent brushed hardened steel lodging, tough panini-style handle, coasting spread so you can cook nourishments of differing thicknesses, removable and reversible nonstick cooking plates, oil channel, incorporated dribble plate, customizable temperature controls, marker lights, scratching device, gourmet plans, and a 3-year restricted guarantee. This is an extraordinarily flexible machine. It is pricier than the George Foreman flame broil, yet it takes into account more alternatives and more artfulness in the culinary office. The Cuisinart indoor flame broil is $95. At last, we'll get comfortable the center with the Sanyo HPS-SG3 200-Square-Inch Electric Indoor Barbeque Grill. 

This smokeless indoor barbecue was one of BBQ.About's top picks; the Wall Street Journal said it was the "best generally speaking worth"; and it was evaluated in America's Test Kitchen. The Sanyo is more similar to an outside barbecue that is come inside. It has a sufficient 200-square-inch nonstick cooking surface controlled by 1300 watts. It highlights customizable temperature control with marker light, cool-contact handles and base, removable dishwasher-safe trickle container, and formula direct. A survey in CNET lauded the flexibility, saying, "It may not be fit for cooking seared chicken and waffles, yet that doesn't mean you can't check steak and hotcakes out. Let your creative mind go out of control." Your taste buds will follow. The Sanyo smokeless indoor barbecue is $40. Other top indoor barbecue and indoor frying pan brands incorporate Hamilton Beach, Zojirushi, DeLonghi, Wolfgang Puck, Krups, and Minden.

[notable-law-music-tech-news]

The Chocolate Chip Cookies I Can't Eat Anymore, but Will Never Stop Making

I bake to feel like myself, especially when the outside world feels upside down.

In 2009, I was laid off from my first food media job out of culinary school. It had always been my dream to be a food editor, and I was crushed. Just after the cloud of self-pity lifted and the objects from my desk had been absorbed into my apartment with the disguise of belonging, I retreated to the kitchen with a new goal: to make the ideal chocolate chip cookie.

I had just created a food blog—following orders from the parting words of my mentor and former editor-in-chief—and it seemed like something a food blogger would do. Plus, a recipe by Jacques Torres had just appeared in The New York Times, and I thought that tinkering with his somewhat complicated iteration could help me find my own.

I was newly 25 and married to a first-year law student. My job had fallen victim to the recession and changing landscape of print media. I was as down and out as I’d ever been to that point, and somehow questing after the perfect chocolate chip cookie perked my spirits. It gave me purpose—a reason to orient my kitchen and efforts to produce something valuable, something worthy of putting out into the world.

After a few weeks and many batches of cookies, I finally arrived at what I felt was the perfect cookie: a crisp-yet-chewy classic bursting with layers of chocolate flavor, finished off with a sprinkle of sea salt. I loved the recipe so much that I began making it all the time, giving the cookies away to my friends whenever I had the excuse.

Soon the cookies began to take on a life and story of their own. I would trot them out every now and then to honor the often-overlooked small victories of life, such as a kind word from a usually grumpy boss or signing a new lease on an apartment. Over time, they developed a unique power.

Eventually, the cookies came along with me to every important meeting. I took them to a discussion about my first cookbook and credit them for earning my second. I made them to accompany the application for the offer on our house in 2015—the height of the housing boom here in Seattle—relying on their power of persuasion.

I wrote my first children’s book, the confidence to self-publish stemming from the very kind of determination held within building my food blog from scratch. It felt natural, then, to offer my chocolate chip cookies as a reward on Kickstarter. The crowd-funding campaign took place during a week in mid-February 2017, and I’d planned a series of Instagram and Facebook posts to promote the hopeful project.

One was a picture from my very first professional website that featured a version of myself that felt unrecognizable: young, blonde, childless, and without the glasses I’d come to proudly wear once I’d moved to Brooklyn in 2009. In that photo, however, the one common quality that baker and I continued to share was our signature dessert: the chocolate chip cookies.

I had no idea that, at the very moment of writing that post, I had a brain tumor lurking in my frontal lobe, or that the routine MRI I was scheduled to have later that very day would reveal it. An odd coincidence happened in that post, though; looking back later on it made me feel like my body was trying to tell me something. I used the word “legacy” in the caption in reference to my cookie recipe, describing it as the baked good I’d probably be remembered for best. Immediately after posting I realized it sounded a bit morbid because, well, I was completely healthy—or so I thought.

That slight moment of textbook dramatic irony has haunted me for years.

Somehow, I made it past the year the doctors gave me to live. “Now what?” I wondered in an empty kitchen.

Once I was diagnosed with brain cancer, I chose to give up chocolate, gluten, and sugar, which were the fundamental elements of my magical cookies. It was heartbreaking at first, but the prospect of surviving—especially for my two young sons—offered a healthy perspective.

Somehow, I made it past the year the doctors gave me to live. “Now what?” I wondered in an empty kitchen.

I was faced with a totally different life in food that revolved around an “alternative” baking vocabulary—and a stack of medical bills. I felt like a cookbook author without a subject; the food choices that were necessary to my survival stood in opposition to the generalist, jack-of-all-trades food editor I’d become. Once again, my dream career fell away overnight. And once again, I turned to these cookies as a currency of hope.

During the early weeks when I was acclimating to life on the other side of my prognosis, I woke up suddenly in the middle of the night. I had gone to sleep after a terrifying review of our finances with my husband, battling a kind of panic that felt as though I’d been diagnosed with cancer all over again. I rose from bed and slipped out to my desk in the darkness, throwing my robe over my shoulders and shuffling into my slippers.

It had hit me, my next big idea: I would take the foods that held deep meaning to me and figure out a way to make them as often as I could. See, soup had taken on a kind of magic in my life the same way my cookies had—it’s what people brought me when I was sick. Neighbors, friends, and even strangers would bring me batches of their favorite soul-nourishing recipes, like bowlfuls of lentils swimming with vegetables, in the months that followed my recovery from brain surgery. I fully believe that it was this display of community that shepherded me back to myself and possibly to the miracle of health I am living today.

I decided to thank the people who brought me soup by bringing them soup. And, of course, my cookies. Just because I couldn’t eat them, didn’t mean I couldn’t make them—or share their magic.

And so, Soup Club was born.

My healthful, vegan soups paired perfectly with my cookies, a balance of comfort and decadence—hallmarks of my diet I’d come to appreciate since my diagnosis.

I currently live a life where I make over a hundred of these cookies a week and leave them with love (and soup!) on friends’ porches.

The myth of these cookies grows each time I share them. They continue to reveal belonging, connection, and hope—just as they have ever since I created them in my Brooklyn kitchen. And even though I may never taste one again, I am certain they will nourish me always.

Grain-Free Chocolate Chip Cookies

View Recipe

Ingredients

For the cookies:

3 1/4 cups (445 g) homemade grain-free flour blend (see recipe below), or preferred gluten-free all-purpose flour 1/4 cup (35 g) cornstarch 1 1/4 teaspoons (5 g) baking powder 1 teaspoon (7 g) Kosher salt, plus more for sprinkling 1 teaspoon (6 g) baking soda 2 sticks (8 ounces) unsalted butter, at room temperature 1 cup (212 grams) granulated sugar 1 cup packed (200 grams) light brown sugar 2 large eggs, at room temperature 2 teaspoons pure vanilla extract 1 pound best-quality bittersweet chocolate (50-75% cacao content), chopped (about 3 1/2 cups)

3 1/4 cups (445 g) homemade grain-free flour blend (see recipe below), or preferred gluten-free all-purpose flour 1/4 cup (35 g) cornstarch 1 1/4 teaspoons (5 g) baking powder 1 teaspoon (7 g) Kosher salt, plus more for sprinkling 1 teaspoon (6 g) baking soda 2 sticks (8 ounces) unsalted butter, at room temperature

1 cup (212 grams) granulated sugar 1 cup packed (200 grams) light brown sugar 2 large eggs, at room temperature 2 teaspoons pure vanilla extract 1 pound best-quality bittersweet chocolate (50-75% cacao content), chopped (about 3 1/2 cups)

For the homemade grain-free flour blend:

1 cup tapioca flour, spooned and leveled 1 cup arrowroot flour, spooned and leveled 1 cup coconut flour, spooned and leveled 1 cup almond flour, spooned and leveled

1 cup tapioca flour, spooned and leveled 1 cup arrowroot flour, spooned and leveled

1 cup coconut flour, spooned and leveled 1 cup almond flour, spooned and leveled

Which recipes bring you comfort? Tell us in the comments.

from Food52 https://ift.tt/3giq9Ws

[owlapartments-blog]

Promenade At Town Center Apartments - Valencia - 24905 Magic Mountain Parkway

We are comfortable to notify you when a flooring plan comes out there. I’m happy to give the crew 5 starts for going above and beyond with all points in regards to property management. The team may be very helpful and responsive with any restore requests. Our ardour is to supply nice lifestyles in locations people most want to dwell, work and play. A spot you can be yourself and retreat from the stress of the day. A welcome residence where you may connect with outdated friends and make new ones. Our resident advantages are designed to make this attainable. If in your first 30 days, you might be unhappy with your own home - we'll assist you discover an Equity residence you do love. Routine service requests will probably be completed inside 48 hours - guaranteed. Pay rent by way of our resident-solely portal to keep issues shifting wherever you're. Create your individual profile to share with your neighbors on our resident-solely web site. 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The direct access to the Farmington Canal Heritage Trail is an added perk, as are our considerate services. Among them, enjoy on-site dry-cleaning decide-up & supply and on-line rent payments and repair requests. There can also be coated parking and storage units for added comfort. In the case of our luxurious apartments in Hamden, they may impress you with their welcoming vibe and stylish really feel. Imagine your new air-conditioned residence that includes gourmet fully-outfitted kitchens, spacious stroll-in closets, washer and dryer sets, and stress-free patios or balconies with scenic wooded or pool views. Most of them additionally characteristic a wooden-burning fireplace and lofts with vaulted ceilings for further house. To high all of it, our community is conveniently situated less than 7 miles away from most locations in the realm. Enjoy residing minutes away from the Sleeping Giant State Park, Quinnipiac University, and the prestigious Yale University in New Haven, to name a few. Find your new home right this moment by stopping by to go to our apartments in Hamden, CT! Welcome to Briarcliff Village, the place you'll be able to stay your life to the fullest every single day. Our beautifully designed Commerce Township apartments function amenities that enhance the character of your unique lifestyle. We offer various styles of 1-bedroom apartments, 2-bedroom apartments, and 3-bedroom apartments, and you will relish within the peaceful, distinctive, and thrilling pure surroundings, businesses, and lakes. Located slightly north of 14 Mile Road and east of Decker/Novi Road, Briarcliff Village gives you with a charming place to live while conserving you close to the purchasing, dining, and entertainment destinations you love. Commerce Township is close to the I-696, I-96, and M-5 freeways, and it is close to different desirable cities, together with West Bloomfield, Walled Lake, Farmington Hills, and Novi. Briarcliff is within the Walled Lake Consolidated School District, certainly one of the top-rated districts in Oakland County. In case you get pleasure from boating or sitting out by the water whereas having city life nearby, Commerce Township is the right neighborhood for you. Come house to the approach to life you deserve. Come house to Briarcliff Village. Our apartments are in the heart of Cape Town overlooking the town and Table Mountain, a really perfect location to explore the sites of the cape and with easy accessibility round the city. The numerous eating places, coffee bars and procuring are inside easy strolling distance. visit website on Church Square is an iconic building with 24 hour security, undercover parking and with high velocity wifi. 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Boasting an ideal location within the Lenox Village space of Nashville, you may make your goals come true while residing just minutes from the heart of music metropolis. While you first step foot in one of our apartments, you’ll be immediately impressed with the intricate element, professional craftsmanship, and modern type. All kitchens are fully equipped to handle any culinary endeavor that you choose to take on. With four totally different residence sizes and twenty-seven unique flooring plans to select from, we all know that you’ll find the Lenox Village condominium that is simply right for you. Across the community, we encourage you to check out all of the varied amenities that Lenox Village Town Center have to supply. Our managed-access community has a resort-type swimming pool, a luxurious and non-public movie/media room, and state-of-the artwork clubhouse. 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[unistarglobalconglomerates]

Cashews Nuts Nourishment Realities and Medical advantages

The sensitive kind of cashew nuts makes it be a well known tidbit and a culinary pleasure. Anyway the worth of cashews surpasses a long ways past its incredible taste. Cashews are nutritiously thick having an assortment of fundamental fats, proteins, nutrients and minerals which could present to you various medical advantages. Counting cashews as a feature of your sound eating routine can upgrade your body's capacity and gratifaction and diminish your dangers for weakening infections. 

Cashew incorporates heaps of wholesome advantages. It very well may be burned-through like a nibble by simmering them or as glue in bunches of cooking styles. Cashew is utilized as a thickener in an assortment of dishes like soups, desserts and curries. A great many people have a misguided judgment about nuts being unfortunate and greasy however cashew is famous for its low fat substance. How about we investigate the different wholesome and medical advantages of cashew. 

Make your body more grounded 

They're wealthy in magnesium which is needed for solid bones, appropriate muscle and nerve working. The body need a day by day admission of around 300-750 mg of magnesium since it controls the measure of calcium consumed by our bones. 

Forestalls Malignant growth 

Proanthocyanidins truly are a class of flavonols which battle against tumor cells by halting these to isolate further. These proanthocyanidins and high copper content in cashew nuts assistance battle against dangerous cells and keeps you from colon malignancy. This is one of the significant cashew nut benefits. 

Hair and Skin Wellbeing 

Cashews are rich inside the mineral copper. A fundamental component of numerous compounds, copper has its influence inside an expansive cluster of cycles. One copper-containing compound, tyrosinase, changes tyrosine over to melanin, the shade that gives hair and skin its tone. Without the copper cashews are so bountiful in, these proteins wouldn't have the option to tackle their responsibilities. 

Monitor BP 

These nuts are low in sodium and high in potassium and hence keep pulse under check. When there is abundance sodium, the body holds more water which makes the volume of blood expansion thusly expanding the circulatory strain. 

Forestall Gallstones 

Information gathered on 80,718 ladies in the Attendants' Wellbeing Study shows that ladies who get your dinners somewhere around an ounce of nuts every week, like cashews, have a 25% lower hazard of creating gallstones. 

Decreased danger of malignant growth 

Cashew nuts additionally contain cell reinforcements like selenium and nutrient E which forestall poison oxidation, lessen the danger of disease and lift invulnerability. Being that they are wealthy in zinc, they assist with battling diseases. 

Heart Wellbeing 

Cashews have a lower fat substance than most different nuts and large numbers of it is as oleic corrosive, the very same heart-solid monounsaturated fat found in olive oil. Studies show that oleic corrosive advances great cardiovascular wellbeing by assisting with reducing fatty oil levels, undeniable degrees of which are associated with an expanded danger for coronary illness. Cashews are magnificently cholesterol free just as their high cell reinforcement content assists lower with gambling of cardiovascular and coronary heart illnesses. The magnesium in cashews assists lower with blooding pressing factor and forestalls coronary failures. 

Significant for body capacities 

Their high copper content assumes a significant part in compound movement, chemical creation, cerebrum work, and so on Copper can likewise be required for the creation of red platelets to forestall weakness.

For More Info :- 

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[michaelandy101-blog]

50 Lucrative Blog Niches & Finding One That Works for You

New Post has been published on http://tiptopreview.com/50-lucrative-blog-niches-finding-one-that-works-for-you/

50 Lucrative Blog Niches & Finding One That Works for You

There’s a fairly obscure album by a guitarist named Duck Baker called There’s Something for Everyone in America. I don’t know a ton about it apart from the fact that it came out in 1975 and that its cover art is absolutely next-level.

Image Source: Best Buy

Neither of those facts is particularly relevant to this article, but the album’s title is. That idea that “there’s something for everyone” doesn’t just apply to America — nor does it have anything to do with what appears to be Lady Justice stabbing a tiger in the heart while Duck Baker casually looks on and smiles from a nearby window.

No, that concept is also relevant to niche blog topics. Everyone has something that’s meaningful and interesting to them in its own right, and in a lot of cases, those kinds of passions and pursuits can be channeled into a well-crafted, consistently maintained blog property.

Here, we’ll go over what you need to consider when choosing a niche blog topic and look into 50 potential blog niche ideas you can choose from.

How to Choose Your Niche Blog Topic

So what should you blog about? How do you land on the topic that will resonate most with readers and keep you fulfilled in the long run? Well, first and foremost, you need to consider your areas of expertise.

Where are you an authority? What can you talk about comfortably and compellingly? If you write a blog in some niche you only halfway understand, readers won’t be receptive to it. They want to hear from an expert — someone who can demonstrate that they’re qualified to offer tips or trustworthy opinions. But it doesn’t end there.

Writing a blog is a personal pursuit, so you need to write about something that bears personal significance. What do you like to write about? There has to be some degree of joy and enthusiasm behind your blog.

It takes a lot of work to maintain a blog. It’s tough to keep that effort up if you don’t actually enjoy what you’re writing about. You have to start your blog under the assumption that it will take a while to get off the ground.

You’re probably not going to be able to monetize your site or sell ad space immediately, so you need to be in it — in large part — for the love of the sport.

Your niche has to reflect your passion because you’ll probably be writing for the sake of writing for a while. Attracting an audience neither easy nor a given. If you don’t care about your preferred topic, you’ll be less inclined to stick it out.

Blog Niche Ideas

Career Advice

Learning Employable Skills

Professional Social Media Tips

Study Hacks

Acting Tips

Card and Board Games

Concert Reviews

Film or TV Reviews

Music Criticism

Stand-Up Comedy Instruction

Video Game Tutorials

Budget Shopping

Frugal Living

Investment

Personal Finance

Coffee

Craft Beers

Exotic Cuisine

Kitchen Equipment

Meal Planning

Recipes and Cooking Tutorials

Gardening

Makeup

Photography

Technology

Writing

Blending Families

Dating

Parenting

Relationship Advice

Weddings

Current Events

Ethics

Political Opinions

Political Satire

Meditation

Mental Health

Self-Care

Skincare

Extreme Sports

Personal Training

Running

Specific Sports

Weight Loss

Workout Trends

Hotel Reviews

Language Instruction

Travel Stories

Traveling for Work

Trip Reviews

Careers and Education

1. Career Advice

There’s always a market for professional guidance — particularly in uncertain times.

2. Learning Employable Skills

Job seekers can always use an edge on their competition. If you can offer the insight or resources to give them that leg up, you can find a solid audience.

3. Professional Social Media Tips

Business owners often look for advice on how to bolster and enhance their presence on social media. If you have some experience in this arena, you can likely find a solid readership.

4. Study Hacks

There will always be a base of students looking to improve their study-game. If you’re particularly savvy when it comes to tips and tricks to boost your grades, consider this niche.

Entertainment

5. Acting Tips

If you’re an experienced actor who can share stories and insight that’ll help newbies refine their craft and prepare for auditions, consider giving this niche a shot.

6. Card and Board Games

There’s a lot of material to draw from card and board games. It’s a fun niche with an active base.

7. Concert Reviews

This niche is particularly fun and active. If you can reliably make it to shows and offer meaningful criticism, look into it.

8. Film or TV Reviews

There’s a sizable audience for an aficionado who can dish out some compelling opinions about new movies or TV shows. If you’re an outspoken film connoisseur, try this niche.

9. Music Criticism

This point is similar to the one above. An articulate music buff can rein in a sizable audience by offering their takes on new albums.

10. Stand-Up Comedy Instruction

Newer stand-up comics can always use a little (or a lot) of guidance as they’re starting out. There’s definitely an audience for a comedy veteran to offer some tips, tricks, and anecdotes.

11. Video Game Tutorials

There’s a solid population of gamers looking for walkthroughs and assistance through the trickier parts of certain games. If you’re an experienced gamer who can provide that help, look into this niche.

Finance

12. Budget Shopping

Everyone loves a bargain. If you’re a particularly deal-savvy shopper, check this niche out.

13. Frugal Living

People are always after ways to live a little smarter financially. This niche lets you demonstrate exactly how cost-conscious you are day-to-day.

14. Investment

Do you have a knack for calling all things Wall Street? If so, consider creating a blog up this alley.

15. Personal Finance

People will always need to know how to balance a checkbook and do taxes, so there’s a good chance you can generate readership by covering those kinds of financial fundamentals.

Food and Beverage

16. Coffee

Coffee enthusiasts are always looking for information on new blends. There’s a market for someone who can offer some astute coffee reviews and bean referrals.

17. Craft Beers

Similar to coffee, there’s an audience that loves craft beer and wants to be pointed towards hot new breweries.

18. Exotic Cuisine

Big-time foodies are active online. A lot of traffic can come with some interesting culinary exploits and tales of exotic cuisines.

19. Kitchen Equipment

Consumer electronics and accessories — specifically, those related to cooking — are always a big draw.

20. Meal Planning

Writing about regimented meal prep can bring in all kinds of readers — from cost-conscious consumers to health nuts.

21. Recipes and Cooking Tutorials

People are always looking for fresh new ways to prepare meals and snacks. If you have a knack for cooking, you might want to look into this idea.

Hobbies

22. Gardening

Green thumb readers can always use some tips, tricks, and new plants to incorporate into their gardening repertoire.

23. Makeup

Makeup tutorials have become a big hit across most social media platforms — a blog that capitalizes on that trend can be lucrative if done right.

24. Photography

Whether it’s a forum to offer tips to aspiring photographers or a place to post your own art, a photography blog can draw a solid crowd.

25. Technology

Compellingly writing about new and emerging tech can attract a forward-thinking base looking for the next big thing.

26. Writing

It might be slightly meta, but writing about writing can be a big hit. Many aspiring authors and columnists love a source for new prompts and pointers.

Personal Relationships

27. Blending Families

It’s a touchy, tricky subject to handle, but it’s a tough challenge a lot of people face. They stand to gain a lot from some sound advice on the topic.

28. Dating

Dating can be a minefield, and if you know how to help people navigate it, you can build a sizable, dedicated following.

29. Parenting

It’s arguably the hardest part of life — if you can make it that much easier for people, you’ll attract a solid audience.

30. Relationship Advice

Love ain’t always easy. That’s why plenty of potential readers are looking for someone who can help them figure it out as they go.

31. Weddings

Almost everyone looks forward to their big day, but planning a wedding means having a lot of balls in the air. Anyone who can help soon-to-be newlyweds successfully juggle them can find an audience.

Politics

32. Current Events

In the modern age, people need to stay on top of the news. If you can keep them posted with some eloquence and integrity, you can find readers.

33. Ethics

We could all use a refresher on basic human decency and morality every now and then. A well-crafted ethics blog can rein in a crowd that wants to do that consistently.

34. Political Opinions

Do you have some incisive, compelling political takes to offer? There might just be an audience that wants to hear what you have to say.

35. Political Satire

Sometimes, we need to see the humor in the modern political landscape. If you can tastefully (or not-so-tastefully) find it, there could be some a solid readership for it.

Self-Care

36. Meditation

There are plenty of readers looking to be a bit more mindful and a lot more centered. A meditation blog can tap into that population.

37. Mental Health

It’s an important topic that is (deservedly) getting a lot more attention nowadays than it has in recent years. If you can offer some meaningful insight on how to improve readers’ mental wellbeing, you’ll find an audience.

38. Self-Care

A more general, catch-all self-care blog can register with plenty of potential readers looking to improve every facet of their wellbeing.

39. Skincare

Skincare is a hot topic. There’s a massive crowd looking for the best products and techniques to keep their pores small and skin smooth.

Sports and Exercise

40. Extreme Sports

Out-there, wilder sports can be extremely entertaining in their own right, and there’s always a market for “extremely entertaining.”

41. Personal Training

Hardly anyone can afford a real personal trainer. Posting workouts — no matter how rigorous — can attract an audience composed of everyone from dedicated fitness nuts to out of shape newbies.

42. Running

Running is one of the most fundamental, popular fitness pursuits. There are plenty of readers who would want to hear about your running exploits and anecdotes.

43. Specific Sports

Football, baseball, basketball, soccer — sports are a staple of modern life. If you can consistently break news or offer interesting takes on a given sport, you can find a base.

44. Weight Loss

A lot of people are looking to shed some weight. If you can publish workouts or provide inspiration for weight loss, you can find a fairly dedicated audience.

45. Workout Trends

People want to stay hip to emerging workout trends, so providing news about and guidance for bold new ways to get can help you wrangle in some readers.

Travel

46. Hotel Reviews

Whether they’re looking to book rooms or just want to live vicariously through your incredible hotel stays, there will always be a base interested in hotel reviews.

47. Language Instruction

Nesvarbu, ar tai būtų praktiniai, ar asmeniniai tikslai, yra daugybė žmonių, kurie norės išmokti naujų kalbų. That’s Lithuanian for, “Whether it be for practical or personal purposes, there are plenty of people who will want to learn new languages.”

48. Travel Stories

Travel stories are some of the best ones you can tell. If you have some wild, outlandish exploits to share from your time in Bangkok, Paris, or wherever else, consider maintaining a travel blog.

49. Traveling for Work

Sometimes, travel is for business — not pleasure. There are plenty of readers interested in learning how to do that right.

50. Trip Reviews

A lot of people want to know which destinations are worth their time, and they might find a nicely maintained trip review blog entertaining and appealing.

As you can assume, this list of blog niches isn’t exhaustive. There are more than the 50 potential topics I’ve listed to choose from. If you’re looking to start a blog but don’t know what to write about, consider your passion and areas of expertise before anything else.

It comes down to a matter of want. You need to consider both what people will want to hear and what you will want to talk about.

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[easyfoodnetwork]

Who Will Save the Food Timeline?

The internet’s most comprehensive archive of food history — a passion project of one dedicated librarian — predates Wikipedia. Now, it needs a new custodian.

In the long timeline of human civilization, here’s roughly how things shook out: First, there was fire, water, ice, and salt. Then we started cooking up and chowing down on oysters, scallops, horsemeat, mushrooms, insects, and frogs, in that general chronological order. Fatty almonds and sweet cherries found their way into our diet before walnuts and apples did, but it would be a couple thousand years until we figured out how to make ice cream or a truly good apple pie. Challah (first century), hot dogs (15th century), Fig Newtons (1891), and Meyer lemons (1908) landed in our kitchens long before Red Bull (1984), but they all arrived late to the marshmallow party — we’d been eating one version or another of those fluffy guys since 2000 B.C.

This is, more or less, the history of human eating habits for 20,000 years, and right now, you can find it all cataloged on the Food Timeline, an archival trove of food history hiding in plain sight on a website so lo-fi you’d be forgiven for thinking it was a GeoCities fanpage. When you look past the Times Roman font and taupe background, the Food Timeline happens to be the single most comprehensive inventory of food knowledge on the internet, with thousands upon thousands of pages of primary sources, cross-checked research, and obsessively detailed food history presented in chronological order. Every entry on the Food Timeline, which begins with “water” in pre-17,000 B.C. and ends with “test tube burgers” in 2013, is sourced from “old cook books, newspapers, magazines, National Historic Parks, government agencies, universities, cultural organizations, culinary historians, and company/restaurant web sites.” There is history, context, and commentary on everything from Taylor pork roll to Scottish tablet to “cowboy cooking.”

A couple of years ago, I landed on the humble authority of the Food Timeline while doing research on bread soup, a kind of austerity cuisine found in countless cultures. The entry for soup alone spans more than 70,000 words (The Great Gatsby doesn’t break 50,000), with excerpts from sources like Maguelonne Toussaint-Samat’s A History of Food, John Ayto’s An A-Z of Food and Drink, and D. Eleanor Scully and Terence Scully’s Early French Cookery. Before long, I fell into the emotional condition known as an internet K-hole, following link after link after link for hours on end. From olla podrida to hodge podge to cassava to taro to Chex Mix to Johnnycakes, the Food Timeline covered everything. Did you know that mozzarella sticks go as far back as the Middle Ages, but back then they called them “pipefarces”? I bookmarked the site and returned to it time and time again, when I was researching, writing, or just bored and hungry.

Despite the Food Timeline’s incredible utility, few people I spoke to had ever heard of it. Those who had always marveled at its breadth. “Oh my god, it’s nirvana,” Taste of the Past podcast host Linda Pelaccio said to herself when she first stumbled onto the Food Timeline. Sandy Oliver, a food historian and fellow fan, was stunned by its completeness and simplicity. “It was one of the most accessible ways of getting into food history — especially if you were a beginner — because it was just so easy to use,” she told me. “It didn’t have a hyperacademic approach, which would be off-putting.”

When Oliver learned that the thousands of pages and countless resources on the Food Timeline were compiled and updated entirely by one woman, she couldn’t believe it. “Oh my lord,” she thought. “This is an obsessed person.”

The Food Timeline, in all its comprehensive splendor, was indeed the work of an obsessed person: a New Jersey reference librarian named Lynne Olver. Olver launched the site in 1999, two years before Wikipedia debuted, and maintained it, with little additional help, for more than 15 years. By 2014, it had reached 35 million readers and Olver had personally answered 25,000 questions from fans who were writing history papers or wondering about the origins of family recipes. Olver populated the pages with well-researched answers to these questions, making a resource so thorough that a full scroll to the bottom of the Food Timeline takes several labored seconds.

For nearly two decades, Olver’s work was everyone else’s gain. In April of 2015, she passed away after a seven-month struggle with leukemia, a tragedy acknowledged briefly at the bottom of the site. “The Food Timeline was created and maintained solely by Lynne Olver (1958-2015, her obituary), reference librarian with a passion for food history.”

In the wake of Olver’s death, no one has come forward to take over her complex project, leaving a void in the internet that has yet to be filled — and worse, her noble contribution to a world lacking in accurate information and teeming with fake news is now in danger of being lost forever.

It isn’t often that we are tasked with thinking about the history of the food that we eat, unless it shows up in a Jeopardy! question or we ask our informal family historians to detail whose mother passed down this or that version of pound cake. But there are plenty of reasons to pay close attention: for curiosity’s sake; for deepening an appreciation of and respect for cooks, food, and technique; and for gathering perspective on what came before us. “Very few (if any) foods are invented. Most are contemporary twists on traditional themes,” Olver wrote on the Food Timeline. “Today’s grilled cheese sandwich is connected to ancient cooks who melted cheese on bread. 1950s meatloaf is connected to ground cooked meat products promoted at the turn of the 20th century, which are, in turn related to ancient Roman minces.”

The problem is that these days we’re overloaded with bad information that can be accessed instantaneously, with few intermediaries running quality control. “I think it’s a little too easy to turn to the web,” Oliver, who was also a longtime friend of Olver’s, told me as we talked about the legacy of Food Timeline. “What I worry about is that people aren’t learning critical thinking skills. Once in a while I run into someone who has never used a primary source — wouldn’t know it if it hit them on the head. Libraries are where you’d find that stuff. It’s not the same as using a Wikipedia page at all.” Or, if not a library, a mammoth resource compiled by a certified reference librarian herself. Whenever a reader would write in asking a question, or when Olver herself would become interested in the provenance of a certain food, she’d turn to her personal library of thousands of food books, and her litany of professional resources and skills, and write out detailed answers with sources cited on her website.

As Olver emphasized proudly in a 2013 interview on Pelaccio’s Taste of the Past podcast, when you Google “food history,” the Food Timeline appears first in the search results, even though she never “paid search engines for premium placement, solicited reciprocal links, partnered with book vendors, or sold advertising.” Over the years, thousands of emails poured in asking Olver for help finding the specific information they were looking for, like the history of a weird cheese or a grandmother’s pie recipe.

“One of my favorite groupings of people are those who are looking to recover family recipes,” Olver explained to Pelaccio. “I love that! As long as you can give me a little bit of context, then I have some direction.” She would often cook the recipes people sent her so she could gain a better understanding of the legacy of certain foods. Occasionally, she would struggle to come up with an answer to readers’ questions. “If anybody out there knows the answer to this, please let me know,” she began on Pelaccio’s podcast. “I’ve been asked repeatedly over the years for a recipe for ‘guildmaster sauce.’ It is mentioned on some of the old railroad menus and on fancy dining car menus, but we are not coming up with a recipe or other references.” She never got the answer.

“One of the reasons she wanted people to learn about food was for the simple basic fundamental fact that it kept people alive,” Sara Weissman, a fellow reference librarian at the Morris County Public Library and occasional Food Timeline collaborator, told me. “It was that simple. There was no pretension about it.” Olver found food to be a universal subject of interest — everyone had something to share and everyone had something to learn.

“Yesterday I took the entire day off from work because I wanted to research seitan wheat meat,” Olver told Pelaccio. “My whole site is really driven by my readers. What is it that they want to know?”

The Olvers’ former family home is a modest colonial that sits on a shady suburban street in Randolph, New Jersey, about 10 minutes from the Morris County Public Library, where Lynne worked for more than 25 years. It is fastidiously clean and welcoming, and Olver’s library was still the focal point of the house when I visited a little more than a year ago. As she amassed primary sources to build out the Food Timeline, the sitting room filled up with bookshelves to house her more than 2,300 books — some dating to the 17th century — as well as thousands of brochures and vintage magazines, and a disarrayed collection of other food ephemera, like plastic cups from Pat’s and Geno’s and a tin of Spam. “One of 10 top iconic American manufactured foods, SPAM holds a special place on our national table & culinary folklore,” Olver wrote on the Timeline.

Despite Olver’s intense fondness for it as an object of inquiry, Spam did not hold a special place on her palate; she never tried it. A picky eater, she detested lima beans, pistachio ice cream, calamari, slimy textures, and anything that even edged on raw. When she was in high school in the early ’70s, her favorite dish to make was something she called “peas with cheese,” which is as simple as it sounds. “She would take frozen peas and she’d melt cheese on it, mostly Swiss,” then cover the messy pile in Worcestershire sauce, Olver’s sister, Janice Martin, recalled. “We called Worcestershire sauce ‘life’s blood.’ It was coursing through our veins.” (Sadly, the Timeline does not include an entry for peas with cheese.)

Making peas with cheese as a teenager was the beginning of what would become a lifelong interest in food for Olver. Libraries also captured her attention early on: At 16, she took her first job as a clerk in the Bryant Library in Roslyn, New York, shelving books in the children’s department. There, she was mentored by two older librarians, whom she loved. “She was an introvert,” Olver’s sister told me. “When it came to research, she was fascinated by ferreting out information that nobody else could find.” In 1980, she graduated with a degree in library science from Albany State University, where she also worked as a short-order cook, making sandwiches for students and faculty at a university canteen.

“Libraries are where you’d find that stuff. It’s not the same as using a Wikipedia page at all.”

Olver and her future husband, Gordon, met at Albany State and married the year after Olver graduated, in 1981, after which they worked in Manhattan (Lynne at a law library, Gordon in reinsurance), then Connecticut. They eventually had two children — Sarah and Jason — and settled in New Jersey in 1991, where Olver found a job as a reference librarian at the Morris County Public Library, eventually becoming the head of reference, and finally director of the library.

It was during Olver’s time as a reference librarian that the seed was planted for the Food Timeline. It began as an assignment to explain the origins of Thanksgiving dinner to children, to be published on an early incarnation of the library’s website. Around the same time, Olver was asked to write a monthly print newsletter to share library news, which she named Eureka!. One section of the newsletter was devoted to “Hot Topics,” as Olver and her colleague Sharon Javer wrote in the first dispatch. “Each month, this lead feature will focus on a particular theme: holidays, New Jersey events sources, census data, and so on. Included in this sizzling section will be answers to arduous questions, practical pointers and many marvelous morsels of information.”

Eureka!, in a sign of things to come, began to take over her life. “I remember one time saying to her, ‘How come we’re buying all this colored paper?’” Gordon, her husband, told me. “The library wouldn’t pay for the paper, so she was buying it on her own. When the library realized it was taking so much of her time, they asked her to stop. Meanwhile, she had put so much time and effort into it that she said to them, ‘Just pass it over to me, I’ll take it.’”

When the family got a Gateway computer in the late ’90s, Olver began teaching herself HTML, and by 1999, she was combining her interest in the Thanksgiving dinner project and the Eureka! answers column into a hybrid website she called the Food Timeline, where she could focus on providing well-researched food history on her own time. An archived version of the 1999 Food Timeline still exists and looks — unsurprisingly — more or less the same as the one now. “We still hand code html & today’s readers comment the site is ‘ugly,’” Olver wrote under the site’s “Market Strategy.” “We acknowledge: what was cutting edge in 1999 is now stale. Conversley? [sic] FT looks so old it’s become vintage.”

Olver wrote everything on the Food Timeline with a royal “we,” including her responses to readers’ emails, despite the fact the project was largely hers, with an occasional assist from others. “‘I don’t want anyone to know that it’s just me,’’’ Sarah recalled her mom saying. “She wanted people to believe that it was a network of volunteers,” because she felt that it lent the site more credibility.

“We acknowledge: what was cutting edge in 1999 is now stale.”

While Olver worked at the county library by day, by night she was creating an online resource for anyone who wanted to know more about Johnny Appleseed or chuck wagon stew or the origins of Sauce Robert. By the website’s first anniversary, Olver was already spending upwards of 30 hours a week on the Food Timeline, compiling and posting all the information she was digging up and answering readers’ questions about the origins of their grandmothers’ crumble recipes. “If you came in the house and you wanted to know where she was, and she wasn’t cooking, she was in the office on the computer,” Gordon recalled.

Eventually, even the cooking fell behind. Olver’s children came to expect burnt grilled cheese sandwiches at meals Sarah said. “She would be like, ‘I’ll leave these [on the stove] and go do my work,’ and then she would forget because she was so into what she was doing.”

Over time, the audience for the site expanded, and Olver’s subtle form of fame grew with it. She was named a winner of the New York Times Librarian Award in 2002, and, in 2004, Saveur put the Food Timeline on its Saveur 100 list of the best food finds that year. In the mid-2010s, she was asked to contribute to the Oxford Encyclopedia of Food and Drink in America and consult for America’s Test Kitchen.

Sarah and Jason recalled taking their mother to a cooking class at the Institute of Culinary Education in Manhattan during that time period. “She was so excited about the teacher of this class because she had heard of her through her research,” Sarah told me. “When we got there, the teacher was like, ‘I’m looking at my roster of students and I see that Lynne Olver is here. Where is Lynne Olver?’ Mom kind of timidly raised her hand, and this chef was like, ‘I’ve been dying to meet you!’” The chef who left Olver starstruck was just as starstruck to meet Olver.

For years, Olver lived something of a double life. As the director of a mid-size suburban library, she was known to hand out PayDay candy bars to her staff on pay day and shovel snow from the building walkway during snowstorms, while as the founder of Food Timeline, she brought her computer on vacation, dutifully responding to readers’ food history questions within the promised 48-hour window. “I think she started on the internet as a way to reach a lot of people,” her sister said. “A lot of people who wouldn’t go into the library.”

The night before her wedding, in September 2014, Olver’s daughter, Sarah, noticed that her mom wasn’t acting like herself. While the family was sitting all together in the living room, Olver got up to go to the bathroom; minutes later, she was in the throes of a seizure. Sarah called 911, and Olver was taken to the hospital. The family stayed with her until doctors sent them home in the early hours of Sarah’s wedding day. The wedding had to go on, though Olver was too sick to attend. Doctors diagnosed her with leukemia the next day.

Olver had known for a while that she was sick, but didn’t want to ruin the wedding, so she had put off telling anyone. “She’d be like, ‘I’m dying, but let me put everyone else first,’” Sarah said. Olver was kept in the hospital for two months, but fought hard to be home for Thanksgiving. “It was my first time cooking Thanksgiving dinner because she wasn’t feeling up to cooking — and I ruined it,” Sarah said. “The turkey shrunk off the bone. That was one of the only things that made her laugh in a really long time.”

“Knowledge is power, but sharing knowledge is the best.”

When she was diagnosed with leukemia, Olver used the Food Timeline’s Twitter account to grumble about the food in the ICU at Morristown Medical Center, where she stayed until she was transferred to specialists in Hackensack two months later. “It was a chicken cutlet with some kind of sauce on it,” Gordon recalled; the post has since been taken down by the family. “She said, ‘This sauce, I don’t know what it is, I’m not eating it. It doesn’t look very good. It’s not a natural color.’”

Following her stay at the hospital in Hackensack, Olver returned home to wait for a bone marrow transplant. “She had to use a walker because balance was a problem, but very shortly after getting back from the hospital, she was walking around and doing all of her Food Timeline stuff again,” Gordon explained. She was responding to emails, diving back into her research. “On her birthday, March 10, she said, ‘I had a glorious day.’”

The reason? “Someone had written in with a question that she liked.”

A little over a month later, Lynne died of leukemia, only one year short of her retirement from the library. She had been planning to spend her retirement working on it full time: Earlier that year, she had renewed the Food Timeline domain for 10 more years.

A year after Olver’s death, her family began to discuss what would happen to the Food Timeline and who could take it over. “What we know is that we couldn’t do it justice ourselves,” Sarah said.

To anyone willing and able to maintain Olver’s vision of an ad-free, simply designed, easy-to-access resource on food history, the family members say that the website and her library are theirs, for free. A couple of people have put forward their names, but the family felt that their hearts weren’t in the right place. “One woman had shown us what she had done with her website and it was just full of banner advertisements,” Gordon said.

“It has to uphold her vision,” Sarah added.

Olver’s book collection — if a price were to be put on it — would be worth tens of thousands of dollars, Gordon estimates. So far, there have been no takers for either the books or the task of keeping the site going.

“The Culinary Institute of America initially expressed interest,” Gordon said. “But three months later, they came back and said, ‘We don’t really have the ability to take that volume of texts and dedicate [the task of updating the site] to a specific person. I said they were missing the point; I wasn’t looking to give them the books unless they wanted the website, too.”

The Food Timeline was — and still is — a great democratizing force. “I think Lynne liked that the internet was for everybody and by everybody. Knowledge is power, but sharing knowledge is the best,” Lynne’s sister, Janice, told me. “If you hold the knowledge and you can help everybody get it, that’s where it’s at.” Lynne Olver, an award-winning reference librarian, wanted everybody to know exactly what she knew.

“I would second anybody who says that they want Food Timeline to be brought up to date, who know how to keep that valuable digitized information where people can get their hands or their minds on it,” Sandy Oliver told me. “I’d hate to think Lynne had spent all those hours doing all that work and have it just slide into oblivion. I’d love to see it continue in whatever useful form it can.”

Dayna Evans is a freelance writer currently based in Paris. She last wrote for Eater about the rise of community fridges across the country. D’Ara Nazaryan is an art director & illustrator living in Los Angeles. Fact checked by Samantha Schuyler

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The internet’s most comprehensive archive of food history — a passion project of one dedicated librarian — predates Wikipedia. Now, it needs a new custodian.

In the long timeline of human civilization, here’s roughly how things shook out: First, there was fire, water, ice, and salt. Then we started cooking up and chowing down on oysters, scallops, horsemeat, mushrooms, insects, and frogs, in that general chronological order. Fatty almonds and sweet cherries found their way into our diet before walnuts and apples did, but it would be a couple thousand years until we figured out how to make ice cream or a truly good apple pie. Challah (first century), hot dogs (15th century), Fig Newtons (1891), and Meyer lemons (1908) landed in our kitchens long before Red Bull (1984), but they all arrived late to the marshmallow party — we’d been eating one version or another of those fluffy guys since 2000 B.C.

This is, more or less, the history of human eating habits for 20,000 years, and right now, you can find it all cataloged on the Food Timeline, an archival trove of food history hiding in plain sight on a website so lo-fi you’d be forgiven for thinking it was a GeoCities fanpage. When you look past the Times Roman font and taupe background, the Food Timeline happens to be the single most comprehensive inventory of food knowledge on the internet, with thousands upon thousands of pages of primary sources, cross-checked research, and obsessively detailed food history presented in chronological order. Every entry on the Food Timeline, which begins with “water” in pre-17,000 B.C. and ends with “test tube burgers” in 2013, is sourced from “old cook books, newspapers, magazines, National Historic Parks, government agencies, universities, cultural organizations, culinary historians, and company/restaurant web sites.” There is history, context, and commentary on everything from Taylor pork roll to Scottish tablet to “cowboy cooking.”

A couple of years ago, I landed on the humble authority of the Food Timeline while doing research on bread soup, a kind of austerity cuisine found in countless cultures. The entry for soup alone spans more than 70,000 words (The Great Gatsby doesn’t break 50,000), with excerpts from sources like Maguelonne Toussaint-Samat’s A History of Food, John Ayto’s An A-Z of Food and Drink, and D. Eleanor Scully and Terence Scully’s Early French Cookery. Before long, I fell into the emotional condition known as an internet K-hole, following link after link after link for hours on end. From olla podrida to hodge podge to cassava to taro to Chex Mix to Johnnycakes, the Food Timeline covered everything. Did you know that mozzarella sticks go as far back as the Middle Ages, but back then they called them “pipefarces”? I bookmarked the site and returned to it time and time again, when I was researching, writing, or just bored and hungry.

Despite the Food Timeline’s incredible utility, few people I spoke to had ever heard of it. Those who had always marveled at its breadth. “Oh my god, it’s nirvana,” Taste of the Past podcast host Linda Pelaccio said to herself when she first stumbled onto the Food Timeline. Sandy Oliver, a food historian and fellow fan, was stunned by its completeness and simplicity. “It was one of the most accessible ways of getting into food history — especially if you were a beginner — because it was just so easy to use,” she told me. “It didn’t have a hyperacademic approach, which would be off-putting.”

When Oliver learned that the thousands of pages and countless resources on the Food Timeline were compiled and updated entirely by one woman, she couldn’t believe it. “Oh my lord,” she thought. “This is an obsessed person.”

The Food Timeline, in all its comprehensive splendor, was indeed the work of an obsessed person: a New Jersey reference librarian named Lynne Olver. Olver launched the site in 1999, two years before Wikipedia debuted, and maintained it, with little additional help, for more than 15 years. By 2014, it had reached 35 million readers and Olver had personally answered 25,000 questions from fans who were writing history papers or wondering about the origins of family recipes. Olver populated the pages with well-researched answers to these questions, making a resource so thorough that a full scroll to the bottom of the Food Timeline takes several labored seconds.

For nearly two decades, Olver’s work was everyone else’s gain. In April of 2015, she passed away after a seven-month struggle with leukemia, a tragedy acknowledged briefly at the bottom of the site. “The Food Timeline was created and maintained solely by Lynne Olver (1958-2015, her obituary), reference librarian with a passion for food history.”

In the wake of Olver’s death, no one has come forward to take over her complex project, leaving a void in the internet that has yet to be filled — and worse, her noble contribution to a world lacking in accurate information and teeming with fake news is now in danger of being lost forever.

It isn’t often that we are tasked with thinking about the history of the food that we eat, unless it shows up in a Jeopardy! question or we ask our informal family historians to detail whose mother passed down this or that version of pound cake. But there are plenty of reasons to pay close attention: for curiosity’s sake; for deepening an appreciation of and respect for cooks, food, and technique; and for gathering perspective on what came before us. “Very few (if any) foods are invented. Most are contemporary twists on traditional themes,” Olver wrote on the Food Timeline. “Today’s grilled cheese sandwich is connected to ancient cooks who melted cheese on bread. 1950s meatloaf is connected to ground cooked meat products promoted at the turn of the 20th century, which are, in turn related to ancient Roman minces.”

The problem is that these days we’re overloaded with bad information that can be accessed instantaneously, with few intermediaries running quality control. “I think it’s a little too easy to turn to the web,” Oliver, who was also a longtime friend of Olver’s, told me as we talked about the legacy of Food Timeline. “What I worry about is that people aren’t learning critical thinking skills. Once in a while I run into someone who has never used a primary source — wouldn’t know it if it hit them on the head. Libraries are where you’d find that stuff. It’s not the same as using a Wikipedia page at all.” Or, if not a library, a mammoth resource compiled by a certified reference librarian herself. Whenever a reader would write in asking a question, or when Olver herself would become interested in the provenance of a certain food, she’d turn to her personal library of thousands of food books, and her litany of professional resources and skills, and write out detailed answers with sources cited on her website.

As Olver emphasized proudly in a 2013 interview on Pelaccio’s Taste of the Past podcast, when you Google “food history,” the Food Timeline appears first in the search results, even though she never “paid search engines for premium placement, solicited reciprocal links, partnered with book vendors, or sold advertising.” Over the years, thousands of emails poured in asking Olver for help finding the specific information they were looking for, like the history of a weird cheese or a grandmother’s pie recipe.

“One of my favorite groupings of people are those who are looking to recover family recipes,” Olver explained to Pelaccio. “I love that! As long as you can give me a little bit of context, then I have some direction.” She would often cook the recipes people sent her so she could gain a better understanding of the legacy of certain foods. Occasionally, she would struggle to come up with an answer to readers’ questions. “If anybody out there knows the answer to this, please let me know,” she began on Pelaccio’s podcast. “I’ve been asked repeatedly over the years for a recipe for ‘guildmaster sauce.’ It is mentioned on some of the old railroad menus and on fancy dining car menus, but we are not coming up with a recipe or other references.” She never got the answer.

“One of the reasons she wanted people to learn about food was for the simple basic fundamental fact that it kept people alive,” Sara Weissman, a fellow reference librarian at the Morris County Public Library and occasional Food Timeline collaborator, told me. “It was that simple. There was no pretension about it.” Olver found food to be a universal subject of interest — everyone had something to share and everyone had something to learn.

“Yesterday I took the entire day off from work because I wanted to research seitan wheat meat,” Olver told Pelaccio. “My whole site is really driven by my readers. What is it that they want to know?”

The Olvers’ former family home is a modest colonial that sits on a shady suburban street in Randolph, New Jersey, about 10 minutes from the Morris County Public Library, where Lynne worked for more than 25 years. It is fastidiously clean and welcoming, and Olver’s library was still the focal point of the house when I visited a little more than a year ago. As she amassed primary sources to build out the Food Timeline, the sitting room filled up with bookshelves to house her more than 2,300 books — some dating to the 17th century — as well as thousands of brochures and vintage magazines, and a disarrayed collection of other food ephemera, like plastic cups from Pat’s and Geno’s and a tin of Spam. “One of 10 top iconic American manufactured foods, SPAM holds a special place on our national table & culinary folklore,” Olver wrote on the Timeline.

Despite Olver’s intense fondness for it as an object of inquiry, Spam did not hold a special place on her palate; she never tried it. A picky eater, she detested lima beans, pistachio ice cream, calamari, slimy textures, and anything that even edged on raw. When she was in high school in the early ’70s, her favorite dish to make was something she called “peas with cheese,” which is as simple as it sounds. “She would take frozen peas and she’d melt cheese on it, mostly Swiss,” then cover the messy pile in Worcestershire sauce, Olver’s sister, Janice Martin, recalled. “We called Worcestershire sauce ‘life’s blood.’ It was coursing through our veins.” (Sadly, the Timeline does not include an entry for peas with cheese.)

Making peas with cheese as a teenager was the beginning of what would become a lifelong interest in food for Olver. Libraries also captured her attention early on: At 16, she took her first job as a clerk in the Bryant Library in Roslyn, New York, shelving books in the children’s department. There, she was mentored by two older librarians, whom she loved. “She was an introvert,” Olver’s sister told me. “When it came to research, she was fascinated by ferreting out information that nobody else could find.” In 1980, she graduated with a degree in library science from Albany State University, where she also worked as a short-order cook, making sandwiches for students and faculty at a university canteen.

“Libraries are where you’d find that stuff. It’s not the same as using a Wikipedia page at all.”

Olver and her future husband, Gordon, met at Albany State and married the year after Olver graduated, in 1981, after which they worked in Manhattan (Lynne at a law library, Gordon in reinsurance), then Connecticut. They eventually had two children — Sarah and Jason — and settled in New Jersey in 1991, where Olver found a job as a reference librarian at the Morris County Public Library, eventually becoming the head of reference, and finally director of the library.

It was during Olver’s time as a reference librarian that the seed was planted for the Food Timeline. It began as an assignment to explain the origins of Thanksgiving dinner to children, to be published on an early incarnation of the library’s website. Around the same time, Olver was asked to write a monthly print newsletter to share library news, which she named Eureka!. One section of the newsletter was devoted to “Hot Topics,” as Olver and her colleague Sharon Javer wrote in the first dispatch. “Each month, this lead feature will focus on a particular theme: holidays, New Jersey events sources, census data, and so on. Included in this sizzling section will be answers to arduous questions, practical pointers and many marvelous morsels of information.”

Eureka!, in a sign of things to come, began to take over her life. “I remember one time saying to her, ‘How come we’re buying all this colored paper?’” Gordon, her husband, told me. “The library wouldn’t pay for the paper, so she was buying it on her own. When the library realized it was taking so much of her time, they asked her to stop. Meanwhile, she had put so much time and effort into it that she said to them, ‘Just pass it over to me, I’ll take it.’”

When the family got a Gateway computer in the late ’90s, Olver began teaching herself HTML, and by 1999, she was combining her interest in the Thanksgiving dinner project and the Eureka! answers column into a hybrid website she called the Food Timeline, where she could focus on providing well-researched food history on her own time. An archived version of the 1999 Food Timeline still exists and looks — unsurprisingly — more or less the same as the one now. “We still hand code html & today’s readers comment the site is ‘ugly,’” Olver wrote under the site’s “Market Strategy.” “We acknowledge: what was cutting edge in 1999 is now stale. Conversley? [sic] FT looks so old it’s become vintage.”

Olver wrote everything on the Food Timeline with a royal “we,” including her responses to readers’ emails, despite the fact the project was largely hers, with an occasional assist from others. “‘I don’t want anyone to know that it’s just me,’’’ Sarah recalled her mom saying. “She wanted people to believe that it was a network of volunteers,” because she felt that it lent the site more credibility.

“We acknowledge: what was cutting edge in 1999 is now stale.”

While Olver worked at the county library by day, by night she was creating an online resource for anyone who wanted to know more about Johnny Appleseed or chuck wagon stew or the origins of Sauce Robert. By the website’s first anniversary, Olver was already spending upwards of 30 hours a week on the Food Timeline, compiling and posting all the information she was digging up and answering readers’ questions about the origins of their grandmothers’ crumble recipes. “If you came in the house and you wanted to know where she was, and she wasn’t cooking, she was in the office on the computer,” Gordon recalled.

Eventually, even the cooking fell behind. Olver’s children came to expect burnt grilled cheese sandwiches at meals Sarah said. “She would be like, ‘I’ll leave these [on the stove] and go do my work,’ and then she would forget because she was so into what she was doing.”

Over time, the audience for the site expanded, and Olver’s subtle form of fame grew with it. She was named a winner of the New York Times Librarian Award in 2002, and, in 2004, Saveur put the Food Timeline on its Saveur 100 list of the best food finds that year. In the mid-2010s, she was asked to contribute to the Oxford Encyclopedia of Food and Drink in America and consult for America’s Test Kitchen.

Sarah and Jason recalled taking their mother to a cooking class at the Institute of Culinary Education in Manhattan during that time period. “She was so excited about the teacher of this class because she had heard of her through her research,” Sarah told me. “When we got there, the teacher was like, ‘I’m looking at my roster of students and I see that Lynne Olver is here. Where is Lynne Olver?’ Mom kind of timidly raised her hand, and this chef was like, ‘I’ve been dying to meet you!’” The chef who left Olver starstruck was just as starstruck to meet Olver.

For years, Olver lived something of a double life. As the director of a mid-size suburban library, she was known to hand out PayDay candy bars to her staff on pay day and shovel snow from the building walkway during snowstorms, while as the founder of Food Timeline, she brought her computer on vacation, dutifully responding to readers’ food history questions within the promised 48-hour window. “I think she started on the internet as a way to reach a lot of people,” her sister said. “A lot of people who wouldn’t go into the library.”

The night before her wedding, in September 2014, Olver’s daughter, Sarah, noticed that her mom wasn’t acting like herself. While the family was sitting all together in the living room, Olver got up to go to the bathroom; minutes later, she was in the throes of a seizure. Sarah called 911, and Olver was taken to the hospital. The family stayed with her until doctors sent them home in the early hours of Sarah’s wedding day. The wedding had to go on, though Olver was too sick to attend. Doctors diagnosed her with leukemia the next day.

Olver had known for a while that she was sick, but didn’t want to ruin the wedding, so she had put off telling anyone. “She’d be like, ‘I’m dying, but let me put everyone else first,’” Sarah said. Olver was kept in the hospital for two months, but fought hard to be home for Thanksgiving. “It was my first time cooking Thanksgiving dinner because she wasn’t feeling up to cooking — and I ruined it,” Sarah said. “The turkey shrunk off the bone. That was one of the only things that made her laugh in a really long time.”

“Knowledge is power, but sharing knowledge is the best.”

When she was diagnosed with leukemia, Olver used the Food Timeline’s Twitter account to grumble about the food in the ICU at Morristown Medical Center, where she stayed until she was transferred to specialists in Hackensack two months later. “It was a chicken cutlet with some kind of sauce on it,” Gordon recalled; the post has since been taken down by the family. “She said, ‘This sauce, I don’t know what it is, I’m not eating it. It doesn’t look very good. It’s not a natural color.’”

Following her stay at the hospital in Hackensack, Olver returned home to wait for a bone marrow transplant. “She had to use a walker because balance was a problem, but very shortly after getting back from the hospital, she was walking around and doing all of her Food Timeline stuff again,” Gordon explained. She was responding to emails, diving back into her research. “On her birthday, March 10, she said, ‘I had a glorious day.’”

The reason? “Someone had written in with a question that she liked.”

A little over a month later, Lynne died of leukemia, only one year short of her retirement from the library. She had been planning to spend her retirement working on it full time: Earlier that year, she had renewed the Food Timeline domain for 10 more years.

A year after Olver’s death, her family began to discuss what would happen to the Food Timeline and who could take it over. “What we know is that we couldn’t do it justice ourselves,” Sarah said.

To anyone willing and able to maintain Olver’s vision of an ad-free, simply designed, easy-to-access resource on food history, the family members say that the website and her library are theirs, for free. A couple of people have put forward their names, but the family felt that their hearts weren’t in the right place. “One woman had shown us what she had done with her website and it was just full of banner advertisements,” Gordon said.

“It has to uphold her vision,” Sarah added.

Olver’s book collection — if a price were to be put on it — would be worth tens of thousands of dollars, Gordon estimates. So far, there have been no takers for either the books or the task of keeping the site going.

“The Culinary Institute of America initially expressed interest,” Gordon said. “But three months later, they came back and said, ‘We don’t really have the ability to take that volume of texts and dedicate [the task of updating the site] to a specific person. I said they were missing the point; I wasn’t looking to give them the books unless they wanted the website, too.”

The Food Timeline was — and still is — a great democratizing force. “I think Lynne liked that the internet was for everybody and by everybody. Knowledge is power, but sharing knowledge is the best,” Lynne’s sister, Janice, told me. “If you hold the knowledge and you can help everybody get it, that’s where it’s at.” Lynne Olver, an award-winning reference librarian, wanted everybody to know exactly what she knew.

“I would second anybody who says that they want Food Timeline to be brought up to date, who know how to keep that valuable digitized information where people can get their hands or their minds on it,” Sandy Oliver told me. “I’d hate to think Lynne had spent all those hours doing all that work and have it just slide into oblivion. I’d love to see it continue in whatever useful form it can.”

Dayna Evans is a freelance writer currently based in Paris. She last wrote for Eater about the rise of community fridges across the country. D’Ara Nazaryan is an art director & illustrator living in Los Angeles. Fact checked by Samantha Schuyler

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[jeramymobley]

Ruling the roost: 5 Questions with Andrea Zahumensky, CMO at KFC US

In 1930, Colonel Harland Sanders opened a small service station along Route 25 in Corbin, Kentucky. At the time, it only seated 6 people but word had quickly spread about Sanders’s renowned culinary skills. Sometime after, he amassed enough fame, fans and fried chicken to seat over 140 people in the Harland Sanders Café. Today, KFC has over 22,500 locations around the world, own franchises in over 135 countries and territories (more than McDonald’s) and in 2018, generated over $2.64 billion in revenue. The world of fried chicken is in hot demand, too. According to Mintel, the amount of fried chicken being offered in US restaurants has grown 21% since 2015. KFC is largely responsible for this meteoric rise in demand.

KFC is in the midst of a monumental turnaround – you’ve had 5 years of consecutive growth. What would you say are the ingredients for driving the brand relevance in a market where customer expectations are constantly shifting?

We are being incredibly deliberate about making the KFC brand relevant. There’s two big ways that we’re doing that, in the context of our industry: and that is through bold marketing activations and bold menu innovation. It’s all about making the brand that we have – and the product that we have – really relevant. We do this in a way that’s grounded in who we are as a brand but dynamic enough to push out those boundaries. We’re finding ways to take what’s iconic about our brand to where our customers are to show up in unexpected way that ultimately make those experiences better for them. And we’re always finding new ways to do this. We are very agile, we’re looking out for trends and trying to be there in the moment when those trends are happening; and we have to be brave, willing to go outside of what is comfortable.

What’s the difference between being current and being relevant?

Anybody can be current – you just need to research trends and insert your brand into them. To be relevant is much harder, and it starts with really knowing who you are, as a brand. We began working with Wieden+Kennedy in 2014 and that was really the start of our turnaround. They spent months going through the archives and we realized together that when we had been at our best as a brand, we were led by the heartbeat of our brand, Colonel Sanders. We also chose that moment to put all those evocative, iconic signifiers – the Red & White Bucket, the Colonel tie – back into the front and center of our brand. Once we’d re-grounded ourselves in who we were as a brand, we looked for new ways to show up and express that. We want to create experiences that people want to be a part of that elevate what people are already doing. We also like to find micro-cultures and experiment around how we can embed ourselves into them. Mother’s Day is one of our biggest days of the year (from a sales perspective) and for 2018 we wanted to make it our biggest year ever, so we created a very special treat for Mom: we hired the world-famous Chippendales, we rebranded them as the Chickendales, met them in Las Vegas on their stage, where they choreographed a custom dance, just for us. From this, we created a website where you could download a customizable, personalized Chickendales video for your mom. This campaign absolutely became a magnet. In the first couple days we pulled in over 17M organic views and over 300,000 people made a customizable video. It went back to this idea, of creating something engaging that drew people in and that they wanted to be a part of.

You’ve spoken a little in the past about wanting the KFC brand to act like a magnet, not a mirror – what do you mean by that, and how do you make it happen?

Fundamentally, you want to be a brand that people want to be a part of. It’s that simple. You don’t want to be slapping your logo onto things; you want to create experiences that people want to get involved with. For example, if we were concerned with staying current, we could hire a few Instagram influencers and get them eating and talking about KFC at Coachella. And we would be in culture and that would be fine. Instead, we looked at the trend for Influencers and asked ourselves how we could embed ourselves in that trend in a way that would invite people in. So, we made The Colonel into a virtual influencer and he struck a chord with the public. People really began to follow him, engage with him, to such an extent that, ultimately, we were paid by brands like Dr Pepper, Casper, TurboTax and Old Spice to promote their products. In the end, a quarter of our media spend on this campaign was paid for by other brands. And our virtual Colonel was out there influencing on behalf of other brands. You don’t get any more relevant than when other brands are paying you to make their brands relevant.

How important are innovations in driving the brand forward?

Fast food customers have a lot of choice and are not very loyal, so I spend a lot of my time building an innovation program that is highly craveable to customers, so that they want to come to us. There was a time that the KFC brand risked becoming irrelevant, so committing to becoming a brand that is relevant across generations was our only option. We reconnected with our heritage to understand what of our core anchors us emotionally to customers, and then we looked at how we could innovate and push boundaries to drive our relevance and deliver this kind of growth. If we weren’t willing to go out there and take these swings; if we weren’t pushing commitment to change cross functionally and overcome obstacles, then I believe our brand would not be in its sixth consecutive year of growth. Our menu innovation needs to be exciting and really make people want to come to KFC to try it. The debut of this menu innovation program was Chicken & Waffle that launched in the fall. Waffles are a huge food trend, that most people have heard of but haven’t tried, either because they couldn’t find it or they couldn’t afford it. And we were able to solve both of those tensions, by bringing in a delicious waffle that we could serve hot at over 4,000 restaurants around the country, at a price point that people could afford, that allowed them to be a part of this huge food trend. It’s delivered through a product that is at the core of our business, our world-famous fried chicken, so we can do it in a way that’s grounded in who we are – but pushes into a trend that’s happening out in the world.

How do you create the internal commitment to drive complex innovation and change?

It’s always a team effort making food innovation a reality, from concept to serving in restaurant. Our all-star marketing, operations and food innovation teams share a passion for collaborating to make it work. We spent months and months trying to make the waffles work. The challenge wasoperational: how do you serve a hot and fresh waffle, in 4,000 locations across the US? And it was a tough one to crack. We were completely committed to delivering this, because it’s an innovation that is at the heart of our business and speaks to a huge food trend – KFC had to be the one to solve this and bring this to customers. No one else is going to be able to do it. It was only through this cross-functional collaboration and commitment and partnership with our operations and food innovation teams that we were able to crack it. As soon as we got the right formulation, we put ourselves under incredible pressure to launch it. We did a merchandising test, which showed it was going to be incredibly successful, but we did not do an advertising test. When we launched it, we went really big with the advertising – and it just poured gasoline on an idea that was already going to be big and customers got so excited about it that we actually ended up running out of waffles.

The post Ruling the roost: 5 Questions with Andrea Zahumensky, CMO at KFC US appeared first on brandchannel:.

[stevedonnellyfaith-blog]

Groaning Anticipation (Post 81) 3-25-15

                        Like Advent, Lent is a liturgical season of expectancy.  It is hard for me to fathom what kind of eagerness the angels must have felt for Jesus’ birth and then finally for God’s plan to unfold during Holy Week.  It is Catholic tradition that both the angelic and demonic figures had foreknowledge that the messiah would arrive on the scene at some point, but none of them knew the year or circumstance, so they just waited.  Persevering from the dawn of time until Jesus’s birth is pretty exceptional endurance.  This tenacious devotion erupts in a crescendo of celebration at the nativity and then again at Palm Sunday almost in the same way that a powerful football team charges into the stadium with triumph before the kickoff of a home game.  Engagement for the decisive contest has not yet begun, but Palm Sunday lights the final fuse so that the resolution of our salvation must follow its inevitable burning course, thus ending countless millennia of waiting by the entirety of creation.

“And some of the Pharisees, from amongst the multitude, said to him: Master, rebuke thy disciples.  To whom he said: I say to you, that if these shall hold their peace, the stones will cry out” [Luke 19:39-40]

Waiting is a fundamental part of life.  I just returned from my second week-long Mid-Western foray in as many months.  Throughout that part of the country there is a palpable atmosphere of groaning anticipation for the coming of springtime.  They know that the ice will melt and the buds will bloom, but they are ready to get on with things even to the point of ignoring reality.  On the first Sunday of my visit, the temperature was about 32 degrees, but all the Ohioans showed up for 9:00 mass in windbreakers or sweatshirts. Their attitude was that if winter was determined to continue, it would have to do so without them.

A lot is made about how intolerant our society is of waiting. Over a mid-week lunch with my parents I confessed to my dad that I absolutely abhor one of his favorite plays, Waiting for Godot, to the same extreme that a liver and onions entry turns my stomach. I had chosen to see the play with my older brother Jim in high school on the wrong side of an eight hour plane ride and my appreciation of Samuel Beckett’s masterwork was ruined by my accidental and intermittent napping throughout the play.  Every time I woke up, the same two guys were still waiting for the third other guy who seemed to own the worst wristwatch imaginable. My jet lag seemed to have trapped me in their nightmarish allegory.  I recently saw the play on an internet list of literary works that could have been destroyed by a single text message. “Hey, Vladamir, got a text from Godot.  He says he’s not coming.”  I can’t imagine that a play that forces the audience to endure an interminable length of pointless insanity will reach the big screen soon in a financially successful way, but who knows.  Natalie made me take her to see the Sponge Bob Movie on my previous visit and I understand that it did very well.

Americans have historically been bad at waiting. Innovation continues to facilitate the erosion of our attention span.  Except for the Super Bowl, everybody now tapes television shows and fast forwards through the commercials.  During the one yearly televised football game that Pam used to tolerate, she preferred to fast forward through the football plays to get to the commercials and half-time show.  Younger people generally don’t fast forward through commercials because they are texting or otherwise occupied on their phones and have usually forgotten that they were watching television in the first place.

With regard to most virtues I don’t believe that God necessarily grades on a curve, but I am hopeful that Jesus will be understanding about my serial lack of patience when I receive my personal sit-down with him after I have shed this mortal coil.  For instance, the other day I stopped by Wiley’s to visit Nick and noticed that Zack was in the garage cleaning a brace of ducks that he had shot. I have never hunted any bird or animal and may have caught less than ten fish in my entire lifetime.  Zack is a young man who is willing to follow a multi-step process that begins with fashioning ammo and ends with a knife and a fork, while I have always preferred to obtain my eatable avian entries at one of several drive-thru windows.  It seems much less bothersome; I prefer to receive my meal dutifully cooked and packaged within thirty feet of squawking my order into an electronic megaphone.  I leave stalking, hunting, gathering, agricultural endeavors, and all culinary activities not involving a microwave to individuals with a much more mature temperament than I have developed.

God, though, is an expert instructor and prolific proponent of the art of waiting.  He made Abraham wait a hundred years for the birth of Isaac and was forever leaving the Jews in captivity or vassalage for decades or centuries. The angels, with perfect disposition, waited for the main feature without complaint, popcorn or snacks for billions of years, trusting in the goodness and mastery of God’s plan. For them, the perfection of the plan was the predicate, so impatience or second-guessing was an impossibility; there was only anticipation and excitement built upon a foundation of trust so firm that doubt in the plan was an impossibility due to their very nature from the moment that the entirety of the choirs chose up sides at the very beginning of time.  Truly the entire universe was created for and awaited Holy Week and Easter Sunday in particular when one small rabbit leaves colored eggs, chocolate candy and jelly beans for children throughout the world.  Also Our Savior died for our sins and was resurrected so that we might gain eternal life with Him as part of His Royal family.

In this season of Lent, on a personal level, I have been surprised at how much patience has been granted to me with regard to my job search. I can see how He has provided materially for he Donnelly family so that we have been able to enjoy almost a peaceful respite to the maelstrom of the last four or five years.  While it is possible that we are merely experiencing a deceptive calm akin to the eye of a storm, I don’t expect to ever return to the excruciation that we have endured for half of young Natalie’s life.  I trust that God’s plan is good, regardless of whether my personal cross is heavy or light.  Each member of our family has chosen The Lord in a fashion that while the election may not be irrevocable, it is hard to imagine the circumstance in which one of us decides to give atheism a go.

For us, there doesn’t seem to be any question about whether God exists or whether he loves us.  Nicholas’ journey gave us an understanding of the substitution of the ram for Isaac as logical conclusion of Abraham’s almost sacrifice was fulfilled and revealed on Good Friday and then redeemed and given meaning on the following Sunday.  The Donnelly’s know that consolation follows desolation because resurrection followed crucifixion.  While job loss is highly undesirable by most anyone who is working for a decent employer, as a desolation unemployment pales in comparison to several of the health and other challenges faced by many families at IHM this Lent.  Our family has an expectation that there is a solution on the way that will not take millennia, centuries or decades. Whether it takes weeks or months, God’s plan is God’s plan.  We will stay faithful and prepare for the solution that is surely coming although there will be no stones crying out – just updates to my Facebook and LinkedIn profiles.

[thesandhuz-blog]

wholesale fruits and vegetables supplier | Sandhuz Exim

The Sandhu'z Exim Private Limited is an Indian enrolled exchange house and wholesale fruits and vegetables supplier. Since the beginning we have been scaling new statures in the matter of Fresh Fruits, Fresh Vegetables, Leafy Vegetables,Frozen Vegetables,Spices and Poultry products.We are constantly making things that give purchasers precisely what they're looking for.Key to our extraordinary achievement is our item quality , its bundling and its shell life.

The Sandhu'z Exim have top tier structure which is outfitted with each and every fundamental rigging to carry out our responsibilities adequately. We have all the in-built workplaces for auditing, orchestrating, pre-cooling, cold amassing, and admission from convey and the close by business sectors essential.

The Sandhuz Export house bargains in a wide range of agro items. The vegetables which we flexibly dominatingly are as per the following;

The Sandhuz exim send out house offering karela or the green severe gourd is requested everywhere throughout the world for one of a kind flavor and the lavishness of supplements. Indian karela has numerous helpful utilizations and is generally utilized in elective prescriptions to treat numerous illnesses. Today, we are considered as a real part of the main exporters of new unpleasant gourd, situated in india. The newness of the unpleasant gourd is guaranteed by the compelling bundling done by The Sandhuz, which keeps up the high caliber of the vegetables on the way.

Assortment : MEDIUM and BIG SIZE

SIZE : 18 CM TO 25 CM

Shading : DARK GREEN WITH SHINY SKIN HAVING SHARP TUBERCLES

The Sandhuz providing brinjal - (Eggplant )- (HS code - 07099920)

The Sandhuz Exim is acquiring gigantic award in the global market for giving new brinjal. The brinjal is accessible in completely developed size and the shading is standard that affirms the newness. Meeting the particular prerequisites of the organization is likewise occupied with managing of different assortments of brinjals that incorporates eggplant. To give security to the new brinjal, regular bundling is given. The Sandhuz exim bundling gives insurance against outer contaminants and changing climatic conditions. The organization is recognized as one of the prime new vegetables producers, providers and exporters from india. Besides, the potential purchasers are encouraged with the accessibility of the brinjals at sensible cost and inside specified time period.

Highlights :

no pesticides

phenomenal purple shading

ranch new

cleanly pressed

Sandhuz Exim are offering bottle gourd (Lauki )- Hs code - 07099920

One of the most established developed plants on the planet, bottle gourd is a climbing plant which bears hard-shelled and bottle-molded gourds as natural products. This scrumptious vegetable is likewise known by the names of container squash, calabash gourd, doodhi and lowki. A rich wellspring of nutrients, iron and minerals, it is a fantastic eating routine for individuals having stomach related issues. Since it contains low calories, bottle gourd is a wonderful staple for shedding additional calories and keeping up ideal wellbeing.

For quite a long time, a wide scope of societies all through the world, have utilized this yearly plant for various purposes. Scientists have found container gourd's remaining parts from mexican caverns dating from 7000 bce. Hints of this gourd have likewise found close to egyptian burial chambers having a place with the fourth thousand years bce. Indeed, even today, its prominence chart is flooding up and bottle gourds are broadly utilized for getting ready numerous delightful plans. At the point when dried, this assortment of gourds are utilized as a jug, utensil, or channel by numerous individuals all over the globe.

Assortment : MEDIUM and BIG SIZE

Shading : GREENISH TENDER, STRAIGHT

SIZE : 8 INCH TO 12 INCH LENGTH

The Sandhuz exchange house are offering new Cabbage (HS code - 07049000)

Cabbage (brassica oleracea or variations) is a verdant green or purple biennial plant, developed as a yearly vegetable yield for its thick leaved heads. Firmly identified with other cole crops, for example, broccoli, cauliflower, and brussels sprouts, it plunges from b. Oleracea var. Oleracea, a wild field cabbage.

Cabbage heads for the most part extend from 0.5 to 4 kilograms (1 to 9 lb), and can be green, purple and white. Smooth-leafed firm-headed green cabbages are the most widely recognized, with smooth-leafed red and crease leafed savoy cabbages of the two hues seen all the more once in a while. It is a multi-layered vegetable. Under states of long sunlit days, for example, are found at high northern scopes in summer, cabbages can develop much larger.The Sandhuz exim is providing it to worldwide on customary premise.

WEIGHT : 1 TO 2 KG

Shading : LIGHT GREENISH WITH LAYERS

Assortment : MEDIUM and BIG SIZE

Sandhuz likewise offer Fresh Cucumber.

Cucumbers famously referred to in India as 'khira' and gherkins are a piece of the cucurbits assortment of harvests broadly developed in tropics, subtropics and milder calm zones of India predominantly as a plate of mixed greens crop. It is being developed in the nation for very nearly 4000 years and is eaten crude, salted or cooked. The Cucumber and Gherkin is a sneaking plant that establishes in the ground and grows up lattices or other supporting casings, folding over backings with slender, spiraling ringlets. The plant has huge leaves that structure a shade over the natural product and so forth.

Accessible with us is an excellent Cucumber that The Sandhuz fare to numerous nations. Sandhuz Exim make accessible for our customers two assortments in our stock one for pickling and other for cutting. Best to eat in summers, our whole scope of Cucumber is new in quality and wealthy in dietary substance. At our end, we ensure that every one of these vegetables are secured from a portion of the believed ranchers of market who practice natural cultivating.

Shading : GREEN

Size : 18 TO 25 CM

Assortment : MEDIUM and BIG SIZ

The Sandhuz exim are offering green stew (HS code-08072000)

the hot and hot trademark has made the green bean stew perfect to be utilized in different indian dishes. The green stew gave by Sandhuz Exim isn't just utilized for culinary reason, yet in addition serve to different medical advantages. In advertise, one can benefit a tremendous assortment of chillies. To meet the particular prerequisites of the purchasers, green new chillies are effectively accessible in the market at pocket well disposed costs.

Sandhuz Exim offers new scope of green stew that contains high nutrient c, potassium and iron. Generally utilized in practically all vegetables and pickles to make it hot, our new green chillies upgrades the flavor of each dish. These indian chillies are additionally low in fat and cholesterol and contains high fiber. We procure these new chillies straightforwardly from ranchers and store them in standard quality virus warehousing office to keep up its newness. Besides, we are offering it at truly reasonable arrangements and consequently we are figured as the most solid green bean stew exporters and providers in india.

Culinary employments of new green chillies

the hot and fiery flavor gives spot to the green new bean stew for different culinary applications. Some of them are as given beneath:

green new bean stew is utilized as a vegetable in different indian just as worldwide cooking styles.

For planning of stew sauce, pizzas, rolls, and so on., green bean stew is cleaved and utilized for embellishing or preparing.

Additionally utilized as a fixing in soups, bean stew sauce, hot water, vinegar-zest blend, and some more.

In south india, the green stew is absorbed yogurt and dried under daylight. This is utilized as side snacks during supper

Assortment : SMALL and MEDIUM SIZE

Shading : GREEN

SIZE : 5CM TO 8 CM

The Sandhuz are offering Fresh Lemons.

LEMON - (HS CODE - 08055000)

The Sandhuz Exim is giving best quality Lemon. The Fresh Lemon, offered by us, broadly requested in the residential just as universal market as they locate no option as far as quality and newness. To fulfill the worldwide quality guidelines, we source the Fresh Lemons from solid merchants. The Freezing Green Lemons are additionally stuffed cleanly to ensure assurance from outer contaminants and change in climatic variables. Different assortments are additionally accessible to meet the particular necessities of the purchasers. What's more, we are enrolled as one of the amazing Lemon Manufacturers, Suppliers and Exporters from India.

Highlights :

Succulent taste

Without hurtful pesticides

Contains Vitamin-C

Cleanly stuffed

Shading : GREEN AND YELLOW : SIZE : 45MM TO 55 M

Sandhuz Exim are offering red onion (HS code - 07031010)

The Sandhuz Exim is broadly acclaimed in the market for giving a gigantic exhibit of onions. The cluster incorporates white onions, red onions, and yellow onions to meet the particular prerequisites of the purchasers. The organization is presumed as one of the front line new onions producers, providers and exporters from india. The onions are in immense interest as these are utilized for the planning of different foods. The nourishing realities likewise make onions perfect for different medical advantages. All the new vegetables are furnished with present day cum traditional bundling that gives insurance against climatic changes. In addition, the moderateness and opportune accessibility have expanded the worldwide requests.

Detail for new onion (hs code: 07031010)

type : picklepodisubigbellarykrishnapatnam

shading : redwhiteyellow

size:pickle : 25-35 mm

podisu : 20-25mm25-27mm

defectives : < 3 %

enormous : 40-5050-6060-70"

under size : 20%

over size : 15%"

skin : doubl skin

spoiled : 3%

harmed : 3%

growing : 1%