Founders Sarah New and Ben Tranter started Sarah and Dipity’s, a home-based bakery and food business in May last year. The two pooled their skills and experience, as well as those of their family.
New, who enjoys cooking and baking for people, always thought about starting her own business. When Tranter married New’s sister Brittany, she had the opportunity to cater for their wedding, which gave her the confidence and experience to go ahead with her entrepreneurial plans.
Tranter, who previously worked at Bistro One and other food businesses in town, is now a software engineer. He built and maintains Sarah and Dipity’s website, where customers order snacks for pickup on Secord Street.
New’s sister Brittany handles the social media accounts for the business, and their other sister, Megan New-Borton, an artist, takes product photos, and designed the logo and packaging.
The concept for the menu is “nostalgia-inspired,” says New. “We wanted to recreate products that we love but can’t get anymore.” One of the most popular items on their regular menu is the sprinkle dip box, which comes with an icing dip with sprinkles, homemade butter cookies and cinnamon sugar pretzel bites. “It’s a nostalgic play on Dunkaroos,” she explains. “Most of our products are homemade and home-baked.”
There are savoury dips and chips, both sweet pretzels and savoury pretzels, a variety of dip boxes, as well as special items for holidays such as Halloween, Christmas and Valentine’s Day. New says many customers, unable to just pick one item, order the savoury spinach dip box and the sprinkle dip box.
Surprisingly, the snack they keep selling out of is something not even on the permanent menu: the strawberry shortcake ice cream bars are a hit and New can hardly keep up.
“We are looking into making them a permanent menu item,” she says. “We went through the Starter Company Plus program; we’re getting the opportunity to get new equipment, which will help us make them a permanent product.”
Starting a small home-business was an idea that appealed to both the founders. Tranter says he heard of another software engineer starting a successful home-based business during the pandemic and thought he would try to do the same. “Keep things small and simple,” he says.
As Sarah and Dipity’s became more popular, New and Tranter have stretched the definitions of “small and simple.” From selling a handful of items at home, they have gone on to expand their menu, start selling gift cards, and are now in the process of getting their products in retail stores, hopefully in a few months.
Their initial plan was to target millennials, but as they saw people coming to pick up their orders, they realized their customers weren’t just young people. “It started off niche and it’s kind of grown to everybody,” Tranter says. Since many of the snacks are shareable, he notices people making bigger orders when pandemic restrictions are relaxed.
The two are quite happy with the way their new business is going. “It’s been almost more than what we expected, in a really good way,” New says.
Over the last few weeks, two All in a Weekend listeners have been trying out recipes from Shahir Massoud's first cookbook, Eat, Habibi, Eat! Fresh Recipes for Modern Egyptian Cooking.
Malaïka Bittar-Piekutowski, a psychotherapist in Griffintown, and Alenoush Saroyan, a retired professor of educational psychology in Notre-Dame-de-Grâce, were our Cookbook Club members for this book. Both were familiar with the flavours of Egyptian food, but this was a deep dive into the cuisine.
"I would say that the cheese squares and the Om Ali pudding were huge hits," says Bittar-Piekutowski. She was cooking over the holidays for people who weren't used to the flavours of Egyptian cooking and was happy to see that everyone enjoyed the recipes she tried.
Saroyan says she loved the condiments used in the cookbook, especially the chunky Egyptian tomato sauce.
"These things are now in my fridge and I use them for other cooking," she said.
As host of All in a Weekend, I've also tried out a few recipes myself. I made "Mom's Holiday Eggs," which are essentially deviled eggs with the cooked whites lightly fried in butter and cumin. They were a hit in my house and so easy to whip up for a lunchtime meal with a soup or salad or protein snack during the day.
Bittar-Piekutowski says the cheese squares recipe was a huge hit. (Submitted by Malaïka Bittar Piekutowski)
While the recipes generally worked out, there were a few food casualties.
"I almost burned down my house," says Bittar-Piekutowski of her go at the recipe for crispy cauliflower and turmeric bites. "But that's not the cookbook's fault — it was my first time deep-frying."
She admits she probably didn't cut the cauliflower small enough because the "bites" did not hold their shape in the hot oil. However, she says they were delicious in salads and were simply good to snack on, even if they didn't hold together.
I had my own adventure deep-frying as well with the recipe for chickpea fries with harissa mayonnaise. I was supposed to get a deep-fry thermometer so I could better monitor the temperature of the oil, but it arrived too late for me to use it for this specific recipe.
Luckily, after a few "test fries", I figured it out. Chickpea flour is cooked with seasoned beef or vegetable stock, then set, cut into strips and fried for a delicious, crispy treat. The harissa mayonnaise is also something I'm going to make again.
For Saroyan, "Fingerling Potato Salad with Beluga Lentils and Labneh" is another keeper. (Alenoush Saroyan)
Another recipe I'll return to is baked sumac wings with parsley hot butter. The texture of the wings comes out perfectly and it's fairly quick to assemble. They were delicious and devoured by everyone in my house.
Author Massoud says he could not have left out Egypt's national dish when assembling recipes for his cookbook. Koshary is a popular street food that combines Italian and Egyptian culinary elements. Both Saroyan and Bittar-Piekutowski came to the same conclusion about Massoud's version of koshary with red lentil ragu.
"For the time it took, I don't know if it was worth it," admits Saroyan. She made every element of the dish, which included a few recipes within recipes. "I like the red lentil ragu — I'll make that independently." But she says the rice-pasta combination wasn't a hit with her husband.
Alenoush Saroyan says she loved the condiments used in the cookbook, especially the chunky Egyptian tomato sauce. (Submitted by Alenoush Saroyan)
Bittar-Piekutowski says she was excited to try the recipe out after seeing the dish everywhere when she was in Egypt. While she found most of the elements tasty, getting it all together was laborious.
"It's a lot of work and a lot of dishes," she said. "Maybe this is one dish that's just better when you buy it on a street corner."
Overall, both Saroyan and Bittar-Piekutowski loved the pictures and descriptions, as well as the stories behind the recipes in Eat, Habibi, Eat! Fresh Recipes for Modern Egyptian Cooking. It seems approachable for people who aren't familiar with Egyptian cuisine, and they both thought it was a good way to shake off culinary boredom, especially during the winter.
Recordings in seas off Australia proved that the predatory prowess of killer whales is inescapable, even for the adults of the largest species that ever lived.
In March 2019, scientists studying whales near Southwestern Australia stumbled upon a supersize spectacle that few had seen before — a pod of orcas viciously attacking a blue whale.
Over a dozen orcas surrounded the mighty animal. They had already bitten off its dorsal fin, and the animal was unable to evade the fast and agile predators. The water ran red with the blood of the massive creature, and chunks of its flesh were floating all around. The scientists observed one orca force its way into the blue whale’s mouth and feast on its tongue. It took an hour for the orcas to kill the blue whale, and once they did, about 50 other orcas showed up to devour the carcass.
Orcas, also known as killer whales despite being members of the same family as dolphins, are apex predators who are known to feed on nearly every species of large whale. But, they typically go after calves and not adults. This was the first time that orcas had been observed successfully killing and eating an adult blue whale.
The attack was the first of three such events that were witnessed from 2019 through 2021. These events, described in a paper published last week in the journal Marine Mammal Science, have put to rest a longstanding debate among scientists about whether or not orcas could make a meal out of an adult blue whale.
A pod of orcas taking down a blue whale is “the biggest predation event on Earth, maybe the biggest one since dinosaurs were here,” said Robert Pitman, a marine ecologist at Oregon State University and an author of the paper.
Anecdotal evidence that orcas are capable of making a meal out of an adult blue whale has long existed, but it wasn’t until 2019 that scientists were able to confirm this through firsthand observation.
“Upon approach, we were astounded at what we were seeing,” said Rebecca Wellard, the founder and lead researcher at Project ORCA, who was among the researchers who witnessed the 2019 attack. “When you come across a unique event like this, I think it takes a while to process just what you are seeing.”
Blue whales, the largest creatures that have ever lived, can grow up to 110 feet in length, but the animal being attacked was only 70 feet long, which raised questions about whether it was a younger blue whale. But Dr. Wellard and her team were able to photograph the blue whale before the orcas tore it to shreds. Based on its appearance, as well as the location and time of year it was photographed, they concluded that it was an adult pygmy blue whale, a subspecies that is genetically similar to the most massive of the blue whales, but with a smaller size and other distinguishing characteristics.
Pygmy blue whales reach lengths of up to 79 feet, so this animal was most likely an adult.
“I think a full-grown pygmy blue whale could be mistaken for a regular blue whale that was not quite mature,” said Erich Hoyt, a research fellow with Whale and Dolphin Conservation and the author of “Orca: The Whale Called Killer.” He was not involved in the research.
Mr. Hoyt said that the fact that these orcas were able to successfully hunt this pygmy blue whale served as strong evidence that they could do the same to even the most massive blue whales. “Blue whales are fast, but orcas are faster,” he said.
The event that Dr. Wellard and her team witnessed took place off the coast of Bremer Bay, a biologically-rich region where large numbers of orcas, blue whales and other cetaceans can be seen during certain times of the year.
“The killer whales we research off Bremer Bay are rewriting the textbook on what we thought we knew about this species,” Dr. Wellard said.
Photographers aboard whale-watching boats in the region documented two other orca attacks on blue whales since the attack observed in 2019. Over a dozen orcas coordinated to carry out both attacks on juvenile blue whales. While scientists had observed orcas with dead blue whale calves in the past, such attacks had not yet been documented from start to finish.
Although the predation of blue whales by orcas is gruesome, scientists say it could be a positive sign for the health of whale species in the area. The whaling industry nearly drove blue whales into extinction, and the fact that enough of them now exist to be preyed on by orcas may hint at population growth.
“What we could be seeing now is a return to ‘normalcy’ as populations of large whales, and their predators, continue to recover,” Dr. Wellard said. “It may just have been a matter of time before an observation like this was made. Nonetheless, these hunts signal a positive step for both species’ populations.”
Any dog owner with a backyard knows the agony of stepping outside to find Fido has torn up the lawn — again. There’s food aplenty in the kibble bowl, so why would dogs nosh on things like grass? While you might write it off as just one more weird dog behavior, experts say that your dog’s grass-chomping habits may have complex evolutionary roots.
Inverse spoke with pet experts to answer all your burning questions about why dogs ingest strange items and whether it’s safe for them to eat grass.
Why do dogs eat grass?
“Grass eating is observed in both domestic and wild canines, yet the reason for it remains largely unknown,” Katy Nelson, a senior veterinarian at Chewy, tells Inverse.
However, pet experts do have numerous theories on why your dog might be chowing down on greenery.
One theory posits that eating grass helps ease gastrointestinal issues and can induce vomiting if the dogs have an upset stomach.
“In my personal experience, I see dogs eating grass commonly when they don't feel well or have gastrointestinal upset,” Kelly Hicks, a medical oncology resident veterinarian at Oregon State University, tells Inverse.
“The thought is that grass helps potentially with digestion and passage of stools.”
But not every expert agrees. Katherine Pankratz, a board-certified veterinary behaviorist, tells Inverse dogs rarely vomit after they eat grass, so dogs are unlikely to be eating the stuff to soothe an upset tummy.
Danielle Bernal, a veterinarian with Wellness Natural Pet Food, tells Inverse dogs may consume grass to add fiber to their diet. This theory has a fair bit of scientific support. Pankratz cites a 2007 study: A poodle that was eating grass (and vomiting in this case, though this is less common) stopped after it switched to a commercial high-fiber diet.
“Although there is some evidence that dogs can digest carbohydrates, it may be most likely that the supplement of dietary fiber was likely the benefit and not the grass itself,” Pankratz explains.
Some research suggests that grass eating is an evolutionary behavior descended from dogs’ ancient ancestors: wolves. “It is thought that eating grass is an innate behavior, one that was present in domestic dogs’ distant ancestors,” Jamie Freyer, a veterinarian at Veterinarians.org, tells Inverse.
Your canine might also simply be bored or ravenous. According to a 2007 study, researchers found a correlation between dogs eating grass and the time of day. Dogs were more likely to eat grass before a meal — when hunger was highest — compared to after a meal.
It’s also possible the answer might be simpler than we think.
“There isn’t one specific reason that your pup likes the occasional grass snack. They just like the taste, texture, and feel of eating grass,” Bernal says.
Are dogs really carnivores?
Dogs, contrary to popular belief, are omnivores. Getty
You may be surprised to learn that dogs are not, in fact, true carnivores.
“Actually, in contrast to the cat, who is an obligate carnivore, dogs are omnivorous,” Freyer says.
Unlike cats, dogs can get important acids and vitamins from vegetable oils, according to Nelson. And Pankratz adds that canine molars have “relatively flat surfaces” that can grind bones and plants.
“Dogs can also digest almost 100 percent of the carbohydrates they consume and have a larger small intestine as compared to that of a strict carnivore,” Nelson says. The small intestine is where most of the nutrient absorption from food occurs.
In fact, dogs may actually need non-meat food sources from time to time such as grain to maintain a healthy diet.
“There is a link between grain-free diets in dogs [and] heart disease (i.e. cardiomyopathy), which supports the statement that dogs cannot be purely carnivorous animals,” Hicks explains.
Though it’s fair to say that grass is not an appropriate alternative source of food. If your dog consumes grass, it may pass it “fully intact,” Bernal says. “Unlike true herbivores, dogs are not designed to break down the hard, fibrous structure of a blade of grass and turn it into energy like a cow, sheep, or horse would.”
What other weird substances will dogs eat?
Dogs can eat anything from toilet paper to dirt. Often these habits are harmless, but sometimes they might be a sign of a more serious medical issue, experts caution. Getty
Much to their owners’ dismay, dogs are tempted to eat pretty much anything under the Sun — including inedible non-food items.
“Since dogs are scavengers at heart, they will sniff for remnants of food whenever available in pursuit of a tasty reward,” Bernal says.
“Their tendency to explore the world with their mouths often leads to eating things that most of us would not consider food,” Freyer says.
Some common non-food items that dogs have been known to eat include feces (their own or another animal’s), tree bark, toilet paper, dirt, and rocks.
If this sounds like the behavior of your dog, don’t panic. Most of the time it is fairly normal behavior. Consumption of seemingly strange items isn’t always a sign of poor pet training, experts say.
“Some dogs are more likely to use their mouths to explore their environments, such as puppies and young dogs, and dogs have a normal need to chew,” Pankratz says.
In fact, Bernal adds, “the reason dogs may eat these odd substances is the same reason they may eat grass.”
Veterinarians refer to the compulsive canine practice of eating non-food items as “pica.” However, if your canine companion is eating non-food items more often than not, it might be time to bring them in for a check up. “A variety of medical issues could contribute to this behavior of pica, such as nutritional deficiencies, inflammatory bowel disease, and parasites,” Nelson says.
There could also be mental health concerns that would explain this behavior.
“Other behaviors like attention-seeking, separation anxiety, and boredom can lead to pets eating or chewing on things they ordinarily would not have,” Nelson adds.
Whatever the reason, if your dog has a habit of eating foreign objects, you want to keep them under direct supervision whenever possible to prevent medical issues.
And, there is one item on that list you might want to watch out for. Eating poop — a practice known as “coprophagia” — is one of the more common and perturbing non-food items that dogs consume, and this one can have consequences. Poop contains a multitude of bacteria and other microbes and some of these species, when ingested, can cause an infection.
Further, you might want to watch out for objects that might be weirdly shaped, and as such, might not pass as easily. “[These objects] can pose an issue later down the line if [an] object is unable to be digested and gets lodged somewhere in the gastrointestinal tract, causing an intestinal obstruction,” Hicks says.
Is it safe for dogs to eat grass?
It’s generally safe for dogs to eat grass, but keep alert for pesticides or parasites, experts say.Getty
“For the most part, eating grass and similar plant-like materials is ok for your dog,” Bernal says.
“Typically, eating grass is not harmful for a dog’s health unless it is occurring all the time.”
Nelson agrees though she says you still need to keep a close eye on your dog’s grass-eating and make sure they’re not consuming it in bulk.
“Grass itself is not toxic to dogs, but consuming excess quantities could lead to signs of illness such as vomiting, discomfort, and increased frequency of defecation,” Nelson says.
Nelson adds that if your lawn has recently been treated with fertilizers or pesticides, you’ll want to keep the dog off the grass for at least 48 hours. If your pet is ingesting grass at the dog park, keep an eye out for signs indicating the lawn may have been treated with chemicals.
However, if your dog is exhibiting any unusual behavior: vomiting, suddenly eating grass for the first time or increasing the amount of grass it consumes, consult a veterinarian. The grass may contain parasites that could be harmful to your pet, and the parasites may be spurning your dog to consume more grass, Pankratz says. In instances like these, she might consider a parasite preventative medication.
There are some expert-backed tips and tricks to help your pet avoid eating grass and other weird objects. Getty
Pankratz stresses there is no “one-size-fits-all" to keep your pet from eating undesirable items. You can start by identifying the underlying reason why your dog is eating grass or another item, which may require help from a veterinarian.
If your dog is simply bored, find other appropriate outlets to meet its needs, such as dog-safe chew toys or food if the animal is indeed hungry. You can also consider taking your dog out for a walk after meals, Pankratz says.
Hicks recommends you remove any potential ingestible objects when the dog is left unsupervised. It may also be necessary to crate your dog while you’re gone to prevent them from getting into areas of the house where they can eat foreign objects. Pankratz also suggests avoiding grassy areas on walks and keeping your dog leashed at all times. It might even be appropriate to have the dog wear a muzzle in certain environments, Pankratz says.
But the task is a difficult one.
“I think it can be hard to train dogs not to eat things they aren't supposed to ingest,” Hicks says.
Bernal also suggests using simple commands such as “leave it” to direct your dog to stop eating the item or applying a substance to make the object “taste bitter and nasty enough that the dog should leave it alone.” Products that are safe to use can often be purchased at pet stores, but consult your veterinarian first.
Pankratz says you can also consider behavioral modification — a form of guided training that teaches the dog to think differently about and appropriately deal with tempting behaviors. For example, if your dog shows an interest in eating grass, calmly interrupt (without threat or fear) with a diversion, and then guide your dog on what they should do instead with the skills that they know (i.e., sit and look at you, touch their nose to your hand) or a more acceptable behavior (i.e., chase a ball) and reward them for doing so.
Why do dogs raid the trash for food?
Your dog raiding the trash might not be a sign of poor training, but an evolutionary behavior.Getty
If you’ve ever seen your dog pilfering through the trash, again: Don’t blame yourself. It does not necessarily mean a sign of poor training. It could simply be a callback to your pup’s learned evolutionary behaviors, or, more simply, a means to pass the time.
“Dogs are scavengers and, evolutionarily, their scavenging behaviors brought them to living alongside human civilization,” Pankratz explains.
Freyer adds, “When they raid the trash, it is likely because something in there smells tasty and they want to eat it.” Dogs possess an incredible sense of smell. In fact, their noses contain 300 million olfactory receptors. That’s 50 times that of humans, who have a meager six million. As such, the scent of leftover food may literally be too strong to resist.
“So while we may not smell that bit of steak that we dropped in the trash after dinner last night, your dog certainly can,” Nelson says.
Importantly, though, it is necessary to keep them away from the trash can, as eating leftover foodstuffs could give them a bellyache or worse, pancreatitis, Freyer says. They also run the risk of ingesting a foreign body that they can’t pass.
“In most cases... dogs recognize that knocking down the garbage bin daily is not acceptable household behavior, so if your dog is showing that they cannot resist, implementing additional training is highly recommended for their safety,” Bernal explains.
There are other strategies you can use, too. For example, you can keep your trash cans behind closed doors and closets, or purchase specialized tightly sealed rubbish bins that keep all the smells inside and away from your dog’s sensitive nose.
So yes, dogs eat weird things like grass and garbage. Often, there’s no need to intervene. But now you know the reasons why, and when it’s necessary to interject — or call your vet for backup.
Vancouver, BC | Set the mood right this Valentine’s Day with romantic culinary creations offered at Viaggio Hospitality Group’s collection of critically acclaimed dining and wining establishments. Couples are invited to experience love-inspired, delectable multicourse menus and cocktails on Valentine’s day, February 14.
Executive Chef Jesse Zuber is ensuring that love will be celebrated — front-and-centre — with his romantic yet highly creative Valentine’s Day menu. The multi-course meal ($125 per person) begins with a glass of Antech Cremant de Limoux Rose. Crab Salad with the option to add Northern Divine caviar will be offered as the first course. Next up, guests can choose between Acquerello Risotto or Tagliaterini. The main event features either Beef (red wine braised short rib, creamy polenta and arugula) or Sablefish (leek puree, crispy leek, artichoke barigoule, squid and chorizo). Dessert comes in the form of an elaborate Chocolate mousse with strawberry gel and mint.
Reservations can be made by calling 604-602-9570 or booking online.
When it comes to treating COVID-19, seeking care instructions from your healthcare provider along with following basic safety guidelines like wearing a double mask, self-isolating and frequent hand-washing are crucial.
That being said, watching what you eat can also help alleviate some of the symptoms and aid recovery.
"Maintaining a diet high in fruits and vegetables is important as they are replete with vitamins and minerals including vitamin A, C, magnesium and zinc among others," says Dr. Adrienne Youdim, an internist who specializes in medical weight loss and nutrition. In addition, antioxidants and polyphenols found in certain fruits and veggies also enhance immunity, reduce inflammation and promote metabolic health—all of which are important in times of infection and particularly COVID-19 given its predisposition of affecting people with metabolic disease more severely, adds Dr. Youdim.
"If you're down with the Omicron variant, your throat might be on fire. Some people say their throat feels like it has razor blades in it. Who wants to eat a heavy burger or a big bowl of pasta while you're feeling that way? Opt for lighter foods instead," says Dr. Robert G. Lahita aka Dr. Bob, director of the Institute for Autoimmune and Rheumatic Disease at Saint Joseph Health and author of Immunity Strong.
Broths and soups are the best option. "Not only are broths and soups great for hydration when sick, but they are also easy to cook when you may be feeling weak or exhausted," says Pomroy. "You can opt for a soup with pureed vegetables for added benefits," she says.
Even soft-cooked vegetables like carrots, onions and spinach are ideal, says Dr. Lahita. In addition, celebrity nutritionist Haylie Pomroy recommends loading up on sweet potatoes. "It's packed with vitamin A, which is great for fighting inflammation—a common side effect of COVID-19. You can eat these mashed or as crispy wedges if you don't have a sore throat, she suggests.
"Foods high in omega fatty acids including fish can also be beneficial given their positive effect on immunity not to mention fish are a source of vitamin D—a nutrient whose deficiency, makes us more susceptible to respiratory infections," notes Dr Youdim.
Dr. Youdim also recommends increasing use of olive oil as it's a significant source of polyphenols—which have antioxidant, anti-inflammatory and anti-thrombotic properties. "They also enhance the immune response by increasing antioxidant defenses and decreasing inflammation in the tissues," says Dr. Youdim. "Olive oil also contains omega-3 fatty acids which cause activation of both innate and adaptive immunity and have anti-inflammatory properties," adds the internist.
You should also incorporate probiotics in your diet while you have COVID-19 as they help balance your gut microbiome which plays a key role in improving your immune function, says Dr. Lahita. Foods like yogurt, kefir, tempeh,, kimchi, miso, kombucha, traditional buttermilk and many kinds of cheese are excellent natural sources of probiotics for your gut, he says.
Meanwhile, "avoid spicy foods and lemon, orange, and other citrus as these can burn your throat and make it feel even worse. You should avoid coffee too as it can have dehydrating effects. And steer clear of hot liquids, although warm tea can help soothe a raw throat," adds Dr. Lahita.
Fifteen months of war have left nearly 40 per cent of the people in Ethiopia's Tigray region without enough food as aid groups struggle to reach cut-off areas, the World Food Program (WFP) said on Friday.
Although the ability of aid workers to enter Tigray improved during the summer months and "kept starvation at bay" for people there, no aid convoy has reached the region in northern Ethiopia since mid-December, the United Nations agency said in an assessment.
Many people are using extreme coping strategies, such as cutting the number of meals they eat daily, it said.
"A new food security assessment, released today by the United Nations World Food Program, shows that almost 40 per cent of Tigrayans are suffering an extreme lack of food, after 15 months of conflict," the agency said.
The Tigray region has a population of about 5.5 million people.
The assessment said that across Tigray and the neighbouring regions of Afar and Amhara, also affected by the war, an estimated nine million people need food aid.
WATCH | How the situation in Tigray affects Ethiopian-Canadians:
Ethiopian-Canadians painfully watch Tigray conflict from afar
12 days ago
Duration 2:43
Ethiopian-Canadians have been painfully watching from afar, as Ethiopia’s deadly conflict in the Tigray region between government forces and rebels has left thousands dead and more at risk of starvation. 2:43
The war, which broke out in November 2020, pits the Ethiopian government and its allies against forces loyal to the Tigray People's Liberation Front (TPLF), the political party that controls Tigray.
The conflict has killed thousands and displaced millions across three regions in Ethiopia and into neighbouring Sudan.
Government spokesperson Legesse Tulu did not immediately respond to a request for comment on the WFP assessment. On Monday, he accused the TPLF of using "hunger as a political tool."
The report comes with international concerns over humanitarian access to Tigray region mounting again.
The Ethiopian government said last week that 43 trucks would deliver food and other aid to Tigray, but no trucks have arrived as fighting rages along the border between the Afar and Tigray regions.
On Friday, the government said a convoy carrying food and medicine was forced to turn back due to fighting it blamed on the TPLF.
A doctor at the Ayder Referral Hospital in the Tigray regional capital, Mekelle, told Reuters that hospital staff have not been paid in eight months.
Some doctors and nurses have had their own children admitted to the hospital for malnutrition, and some staff have resorted to begging for food, the doctor told Reuters on Thursday.
The UN Office for the Co-ordination of Humanitarian Affairs (OCHA) said on Friday that all international aid groups operating in Tigray had run out of fuel and were delivering what aid they could on foot. The government spokesperson did not immediately respond to a request for comment on that report.
OCHA spokesperson Jens Laerke told reporters in Geneva that aid groups operating in Tigray had told the agency that if there is no change in conditions, "they will be unable to provide anything by the end of February."
This is the second year for the #eatabeet challenge for Food4Kids, and it’s easy to participate. The rules are as follows:
1.Post a photo or video of you eating a beet.
2. Donate $25 to Food4Kids, or whatever you can donate.
3. Challenge others to participate and donate.
Food4Kids provides food to kids who don’t have access to it. They provide nutritious food to kids in schools in a private way so the kids can receive the food without kids knowing.
During the pandemic they had to pivot, as did the way funds were raised to help them. Instead of a hockey game put on by the Hamilton Firefighters for Charity, the #eatabeet challenge was thought up, and was so successful, why not do it again?!
The Eat a Beet challenge is on now until February 21st.
The Queen enjoys a varied and expensive diet, but there are some things that she refuses to eat because of weird royal protocols.
The Queen has never revealed her favorite meal, so it can be a bit of a mystery piecing together which cuisines Her Majesty enjoys and which foods the Queen would rather stay away from.
Royal chef Darren McGrady, who worked at Buckingham Palace for more than 15 years confirmed that Her Majesty doesn't enjoy eating garlic or onions.
The chef revealed to Recipes Plus that he "can never serve anything with garlic or too many onions."
However, Duchess Camilla suggested that rather than not enjoying garlic and onions, the royals are discouraged from eating this type of food because it may cause them to have bad breath.
When the Duchess appeared on MasterChef Australia she was asked what the royals won't eat, Camilla said, "I hate to say this, but garlic. Garlic is a no-no."
Masterchef judge Gary Mehigan asked if it was discouraged "because you're talking, and chatting all the time," to which she responded, "Yes, exactly. So you always have to lay off the garlic."
Shellfish
(Image credit: Alexander Spatari / Getty Images)
The royals tend to shy away from eating shellfish. This is because shellfish is commonly associated with food poisoning and can easily be cooked incorrectly.
This of course would not be good for royals who often have busy schedules and need to be ready for work or royal engagements at any moment.
Pasta
(Image credit: Iza Łysoń / Getty)
Reportedly Her Majesty doesn't eat too much pasta or rice or potatoes as she prefers to stay away from starchy foods.
Apparently, the royals will only have pasta, potatoes, and rice on rare occasions and the Queen prefers to have lighter meals that are less filling than typical dishes that include these items.
Foods the Queen does like
Strawberries
(Image credit: Deborah Pendell / Getty Images)
The Queen reportedly loves strawberries, but she refuses to eat them if they are not in season and locally sourced.
Darren McGrady revealed that when she is in Balmoral for the Summer, she adores eating this tasty fruit.“You can send strawberries every day to the Queen during summer at Balmoral and she'll never say a word. Try including strawberries on the menu in January and she'll scrub out the line and say don't dare send me genetically modified strawberries,” said Darren.
Darren McGrady told Insider that as well as dressing her burger with an interesting sauce, the Queen also eats her burgers with a knife and fork. "Her Majesty's Victorian upbringing dictates that the only thing you would pick up and eat with your fingers is afternoon tea," said the chef.
Tuna sandwiches
(Image credit: bhofack2 / Getty Images)
Reportedly, Her Majesty loves sandwiches and has a particular penchant for tuna mayo sandwiches. The Queen likes to have thin slices of cucumber and a light dash of black pepper in her tuna sandwiches.
The Queen also likes to have buttered bread, but without any crusts. A former royal chef, Owen Hodgson, told The Telegraph, “A chef told me off for serving the sandwiches with crusts."
With Ontario restaurant dining rooms closed until Jan. 31, Cobourg is using social media with the hopes of encouraging residents to “Eat Local.”
The Town of Cobourg’s economic development department, in collaboration with the Cobourg Downtown Business Improvement Area (DBIA), recently launched the “Eat Local” campaign in support of local cafés, bakeries, pubs and restaurants that are offering take-out services under the current government regulations that prohibit indoor diners.
The social media campaign was created to help local eateries advertise their take-out menus and food services being provided to the community.
“The Cobourg DBIA would like to remind everyone that all of our business and services are open in accordance with current government regulations,” said Deborah Annibalini, DBIA administrator.
“Please be kind to one another during this time and remember to support your local downtown businesses.”
The “Eat Local” take-out campaign includes two new eateries featured on the DBIA and Town of Cobourg’s respective social media pages weekly.
The DBIA will showcase downtown businesses every Tuesday with the town covering eateries across Cobourg on Thursdays.
Features will include information about take-out menus, hours of operation and product photos.
"This campaign will really put a spotlight on the wonderful local food establishments we have here in Cobourg,” said Ashley Purdy, communications manager for the Town of Cobourg.
“I am pleased to collaborate with the Cobourg DBIA on a campaign that will help further support our local economy through this pandemic.”
This campaign is one of a few recent initiatives the town’s economic development department has launched during the COVID-19 pandemic to assist small businesses.
Be sure to “like” or “follow” these social media accounts to see the campaign posts:
The campaign is open to any business within the town of Cobourg. If your business currently offers take-out services and you would like to be featured in the campaign, e-mail econdev@cobourg.ca.
From wizened street vendors who perform alchemy with sizzling woks to whiz-kid chefs who are shaping the fine dining scene, the city lays claim to one of the world's most multifaceted food scenes.
That's why eating is a thread that runs through even a short stay in the Thai capital.
Chinatown and Rattanakosin
Bangkok's oldest enclaves encompass visitor highlights such as the Grand Palace and the riverside temple of Wat Pho. Other draws include neighborhoods such as Chinatown and Banglamphu, both which abound with eating options.
For an old-school start to the day, visitors can fuel up with sweetened coffee, soft-boiled eggs and pillowy toast spread thick with butter and sangkaya (coconut custard made from a tropical plant called pandan) at On Luk Yun.
After perusing the royal sights, travelers can stop for lunch at Roti Mataba for pan-fried flatbread stuffed with spicy fillings.
Roti Mataba serves buttery, fried roti flatbread, which comes stuffed, served with curry or slathered with sweetened condensed milk and sugar.
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For a more upscale midday meal, there's Nusara, where Michelin-starred chef Thitid "Ton" Tassanakajohn pays tribute to his late grandmother with his spin on traditional Thai recipes. He said it can be challenging to please both travelers and discerning local guests, who often want different things.
"Tourists want to taste what Thai food is all about — they want to try the traditional recipes," he said. "On the other hand, local Thai guests like to eat something that tastes familiar, but ... they want something new, so it's forcing chefs to find new ways of working with Thai ingredients and flavors."
Snacking is a huge part of Thai eating culture. For this, there's Nai Mong, which serves hoi thod (oyster pancake), near the Wat Mangkon train station, or Lao Tang for tender, braised goose meat in the heart of Yaowarat Road, Chinatown's main drag.
Lines form early in the evening outside Jay Fai where the Michelin-starred owner packs in visiting foodies with dishes such as pad kee mao (drunken noodles) and khai jiew poo (crab omelet).
Jay Fai is Thailand's first street food venue to win a Michelin star. The chef and owner, Supinya Junsuta, who is in her 70s, covers her eyes with ski goggles to make her wok-fried dishes in Bangkok, Thailand.
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A more refined Michelin-garlanded alternative in the old city is 80/20, where Canadian chef Andrew Martin enhances the restaurant's reputation for boundary-burning flair.
Highlights of his menu include the "Stormy Sea," a dish of squid, mangosteen and chili, inspired by the chef's fishing trips to southern Thailand, and "Isaan Market," which focuses solely on seasonal mushrooms found in the mountainous areas of the country's northeast region.
Silom and Sathorn
There's nothing remotely buttoned up about the eating scene in the business districts of Silom and Sathorn.
Jok Prince, near the junction of Silom Road and Charoenkrung Road, is a stall famous for its smooth, smoky jok (Thai-style rice congee). From there, it's a short walk to Tuang by Chef Yip, which serves some of the city's best — and cheapest — dim sum.
Visitors can weave eastward between Sathorn Road and Silom Road, stopping at the century-old Hindu shrine Sri Mariamman Temple and some of the area's best-known street vendors, along the way.
Two of these have their specialties right in their names. Som Tam Jay So, on Soi Phiphat 2 between Convent Road and Chong Nonsi Skytrain station, serves must-try "som tam," or spicy papaya salad. Close to the Shangri-La Bangkok, Baan Phadthai, which means "House of Pad Thai," is well known for what is perhaps the country's most famous dish of all.
Som tam is a sweet Thai salad made with upripe papaya, long beans, lime, garlic, peanuts and sugar.
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For a memorable fine dining dinner, there's Saawaan, where Sujira "Aom" Pongmorn serves up beef salads, crab fat dips, grilled pork neck and spicy-sour soups in delicate tasting portions.
For a break from Thai food, travelers can head to Yen Akat Road — one of the area's most happening thoroughfares — for beef tartare and truffle risotto at Cagette Canteen & Deli. For a different side of Europe, there's the double-Michelin-starred Suhring, a German fine dining restaurant run by twin brothers that was voted No. 6 on "Asia's 50 Best Restaurants" in 2021.
Siam and Sukhumvit
The hyper-commercial heart of Bangkok is more than just a shopper's paradise. Breakfast here can be a healthy acai bowl or breakfast burrito from Luka at Siri House, a plush haven with beautiful, leafy grounds near the Chidlom Skytrain station.
For a more formal Thai lunch, there's Paste — voted No. 38 on "Asia's 50 Best Restaurants" list in 2020 — where traditional cuisine is served with creative twists.
Travelers can follow the office crowds to Sanguan Sri on Witthayu Road to sample fragrant curries such as gaeng kiew wan nuea (beef green curry) in this expatriate-friendly part of Bangkok.
A spirit of culinary internationalism is alive and well at venues like Appia, a Roman-style trattoria, as well as El Mercado, where a hand-chalked menu features mains such as New Zealand mussels and Australian tenderloin.
Mango sticky rice is a simple but famous Thai dessert made with glutinous rice, coconut milk, ripe mangos and mung beans.
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Those who want to celebrate a trip to Bangkok in style can do so in the lively surroundings at Mia. It's exquisite tasting menu highlights confit cod with gambas mousseline and mussels and Hokkaido scallop with apple and dill sorbet.
If there's still space, a final touch of Thai food can be had at Mae Varee, at the junction of Sukhumvit Road and Sukhumvit 55. It's a fruit shop that is famous for serving the classic Thai dessert, mango sticky rice. It's currently ranked No. 10 out of 428 dessert venues in Bangkok.
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