How to Eat Like Royalty at 7-Eleven - The Takeout

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How to Eat Like Royalty at 7-Eleven  The Takeout
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Where to Drink and Eat in Kent, the UK's Destination Wine Region - BNN

(Bloomberg) -- In recent UK wine news, Sussex has been grabbing headlines. It was were the big winner at the WineGB Awards on June 24, coming away with 61 medals. The county has also just won its own Protected Designation of Origin (PDO) for wines, a guarantee of quality like the French Appellation d’Origine Controlee (AOC) that confirms the authenticity of bottles from such high-value places as Champagne.

But the UK’s most noteworthy wine region right now, especially when it comes to a food and drink escape, is Kent. (It scored 60 medals at the WineGB Awards.)  

For the last 20 years, Kent—the “Garden of England” in the country’s southeast that’s famous for the ancient cathedral city of Canterbury as well as seaside resorts—has been growing its wine business. In 2015, Patrick McGrath, managing director of the UK-based wine company Hatch Mansfield started Domaine Evremond in partnership with Champagne Taittinger, by purchasing a 69-hectare (171-acre) apple farm for £1.5 million ($1.83 million) and planting grapes. It was the first time that a Champagne house bought land in England with the intention of making world-class sparkling wine.

Now, McGrath is betting on the growth of wine tourism, both for his winery and for Kent in general. Early results are promising. Sales of English and Welsh wines leaped from 5.5 million bottles in 2019 to 9.3 million bottles in 2021, and visits to UK vineyards and wineries rose by 57% last year over those in 2020.

Domaine Evremond is one of eight wineries that make up Wine Garden of England, a collaboration aimed at creating a Kent wine trail. The estate’s new, state-of-the-art winery is nearing completion—“we hope it’ll be ready for next year’s harvest,” says McGrath—and will offer vineyard tours and tastings.

Hatch Mansfield chose Kent, says McGrath, “partly because it’s four hours door-to-door from Champagne, but mainly because of the climate and the chalk soils.” The estate is named after a hedonistic 17th century French writer, Charles de Saint-Évremond, who helped to popularize Champagne in Britain and is buried in Westminster Abbey’s Poets’ Corner. The first vintage is already bottled and maturing in the cellars.

Woolton Farm, which also produces craft cider, released its first wine vintages in 2021 to great acclaim. Its pét-nat Chardonnay 2020 won silver at this year’s WineGB awards.

After great wine, great restaurants typically appear, and Kent’s food scene is booming, too. Take the Bridge Arms near Canterbury, where chef Dan Smith and wife Tasha earned a Michelin star earlier this year. It’s the younger sibling of the Fordwich Arms a few miles north, which also boasts a star; the Smiths were named Restaurateurs of the Year in the 2022 National Restaurant Awards. Their wine list includes vintages from Kentish wineries Gusbourne and Simpsons.

At another popular restaurant, Pig at Bridge Place in Canterbury, head sommelier Luke Harbor is an evangelist not just for Kent’s wines but for the new, more open approach of the county’s wineries. “The Champagne model used to be very common—everything behind closed doors—but lots of wineries are now adopting a kind of Napa ‘cellar door’ approach and offering visitors a great experience.” Many wineries offer tours and tastings that can be booked online, and a growing number offer accommodation, too. Confirming the trend, Airbnb recently launched a vineyard category on its UK site.

Below are a few places—big and small, old and new—to sample Kent’s best food and wine.

Where to Eat

The Fordwich Arms  Former Clove Club chef Dan Smith and his wife, pastry chef Tash, took over the Fordwich Arms pub five years ago. The place still serves a great pint, but it’s their menu that wins acclaim. Kick off with Maldon oysters with caviar, hollandaise, and local rapeseed oil (£6 each); move on to saddle of blackface lamb with nettles (£35); and finish with Tash’s take on the quintessentially British orange-and-chocolate Jaffa cake. The couple's 2021 acquisition of the Bridge Arms  has followed a similar path: a delicious, intelligently compiled menu and another Michelin star.

Angela’s/Dory’sAngela’s is a glorious example of Margate’a renaissance: Fabulously fresh fish is cooked in a tiny but powerful kitchen and served to an appreciative crowd of out-of-towners at swirly patterned, recycled plastic tables. Monkfish and clams for £21 or lobster and garlic butter for £28 pair nicely with one of a handful of Kentish wines; just around the corner, little sister restaurant Dory's offers a seafood bar—cod’s roe deviled eggs, maybe, or raw red mullet with blood orange and chili—and wines to take away.

The SportsmanStephen Harris’s “grotty rundown pub by the sea,” as he once described it, has become a symbol not just of Kent’s booming restaurant scene, but of the revitalization of Britain’s coastline and food. Harris serves exceptional seafood—try the slip sole grilled in seaweed butter, or roast cod with chorizo and black olive—as well as meat, especially the local Monkshill lamb, simply roasted and served with mint sauce. The £70 tasting menu is a terrific bargain.

The Pig at Bridge Place The eastern outpost of Robin and Judy Hutson’s shabby-chic hotel group is three miles south of Canterbury in an imposing red-brick, Queen Anne manor house that once reverberated to the sound of Led Zeppelin partying. These days, a more bucolic vibe prevails: The “25-mile menu” comes from local suppliers and the kitchen’s walled garden. A £28 loin of Dungeness cod is partnered with asparagus and hollandaise, while wood-fired flatbreads are topped with combinations such as house-smoked salmon and fennel. The wine list includes two dozen of Kent’s finest vintages.

The West HouseDrummer-turned-chef Graham Garrett (his cookbook is entitled Sex & Drugs & Sausage Rolls) opened the West House in 2002, now reinvented as a restaurant with four quirky bedrooms upstairs. Garrett’s cooking is assured and harmonious: Raw scallops from Rye Bay with fresh peas, crisp pancetta, and ham broth are on offer, as well as roast loin of Romney Marsh lamb with shepherd’s pie, purple sprouting broccoli, and anchoïade. The English wines on an eclectic list are mostly from just over the border in East Sussex. Set menus are £55 for four courses and £75 for five courses.

Where to Drink

Yotes CourtSusannah Ricci’s restoration of her property near Mereworth, in the west of the county, is finally producing four single-varietal cuvées. All are still wines—Pinot Meunier, Pinot Gris, Pinot Blanc, and Bacchus—and all are named in tribute to Ricci’s other career as a racehorse owner. On The Nod and Loose Rein, for instance, both won silver medals at the 2022 WineGB Awards. Visitors can buy a bottle or two and a charcuterie platter from the Cellar Door shop and settle down at a picnic table on the Paddock Lawn with stunning views over the vineyards. Tours are available.

Chapel Down Chapel Down is England’s biggest wine producer, with more than 950 acres under vine. Located just south of Tenterden, the winery offers a variety of tours; the Deluxe Experience starts at £130 and includes a tutored tasting of the estate’s wines and finishes with a three-course lunch and more wine. Chapel Down’s sparkling cuvées have won a host of awards (including 10 WineGB medals this year), but the still wine—in particular, the almost Burgundian Kit’s Coty Chardonnay—most excites connoisseurs. 

Westwell WinesWestwell’s estate lies just beneath the Pilgrims’ Way used for centuries by those traveling to Canterbury. Pelegrim, an old word for pilgrim, is the name of one of Westwell’s excellent classic method sparklers, but there is more to this estate than fizz. It also makes a still white from aromatic Ortega grapes—try it at Angela’s in Margate if a pilgrimage to Westwell is impossible—and experiments exuberantly with all the buzzwords of contemporary winemaking: skin contact, amphorae, pét-nats, wild ferments, and even dessert bottles. Tours and tastings can be booked online, and cheese and charcuterie plates are available.

Terlingham VineyardIn 2011, South Africa natives Graham and Lorna Wilks bought the Terlingham estate just north of Folkestone. Since then, they have farmed the grapes organically and their wines—some fizzy, some still—have received plenty of praise from critics, despite being manufactured in tiny amounts. They also produce an award-winning gin that’s laced with a splash of their Bacchus wine. Tours and tastings are run by the couple’s three daughters; there are three spacious, en-suite bedrooms a short walk away.

Gusbourne EstateGusbourne’s range of sparkling wine has garnered more accolades than those of any other English winery; four basic cuvées and a couple of “late disgorged” versions (à la Dom Pérignon). There are some terrific still wines, too, especially the Guinevere Chardonnay, available in magnum. Tours are well organized. Later, take one of Gusbourne’s hampers up to the picnic area at the top of the Boot Hill vineyard, crack open a bottle of Gusbourne Brut Reserve, and munch on local cheeses, charcuterie, and fruit while gazing over Romney Marsh.

©2022 Bloomberg L.P.

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Amaize promotes its sweet corn as 'best corn you'll ever eat' – Produce Blue Book - Produce Blue Book

Caldwell, ID – Amaize sweet corn is a unique breed of white corn with a distinct pop, crunch, and ‘real corn’ flavor.

Coined ‘The Best Corn You’ll Ever Eat,’ Amaize was developed using traditional methods through a process called hybridization. Crookham Company, the founders of Amaize, spent more than 20 years testing over 10,000 variations of corn to achieve the perfect, sweet crunch consumers crave.

“Our team pursued an insatiable quest for sweet corn perfection,” said George Crookham, CEO of Crookham Company. “Our Amaize corn is known for its delicious taste, texture, and incredible sweetness, creating a mass consumer and retail following.”

Amaize’s outstanding eating quality, comes complementary to its health benefits, making it an ideal pairing for the summer season. This rare breed of white corn is naturally sweet, and consumers recognize the Amaize brand by its color, crunch, and eating experience.

This delicious, sweet corn is officially available in select retailers across the country, such as Harps, Homeland, Tops, Raley’s, Lunds & Byerlys, and Reasor’s, from May to September. Learn more about Amaize by visiting their website www.amaizesweetcorn.com

About Amaize:

Amaize is a natural breed of sweet corn noted for its delicious taste, crunchy texture, and incredible sweetness. This rare breed of corn was bred by George Crookham, “The Colonel of Corn,” using traditional hybridization methods. Amaize is grown in limited supply in the United States and available in select markets during the warm summer months. For more information, visit www.amaizesweetcorn.com.

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New Survey Shows How Often People Typically Eat Out - Tasting Table

It looks like the days of back-to-back dinner dates are long gone. Only 7.83% of diners said they eat out five or more days per week. Maybe everybody's used up those steakhouse gift cards floating around the junk drawer. 7.19% eat out an average of four days per week. Next up, 15.65% eat out three days per week -– whether it's a shortened work week or a long weekend, we're here for it. Let the celebrating begin. A quarter of voters like to dabble in dine-in: 25.08% eat out two days per week.

Finally, we want to know, what's the current restaurant trend? The results are in, and it looks like folks are staying home. Is it worth it to spend the extra money, or leave the couch when meal delivery services are literally in the palm of your hand? Nearly half of voters don't think so: A whopping 44.25% of voters said they eat out just one day per week. Check, please — today's diners are taking their meals to-go.

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Edible Things You Should Never Actually Eat - Lifehacker

Photo: Jim Barber (Shutterstock)

When I was very (very) young, I ate an entire box of crayons in the hope of having multi-colored poop. It did not work, but it did cause my mother a few hours of mild distress as she worried what might happen to me. The answer (disappointingly) was nothing. I didn’t extrude a rainbow, nor did I die horribly from periwinkle poisoning. As a direct result, I can personally confirm that your body can—and will—process a great many things you really shouldn’t be putting into it.

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At a certain point, most of us figure out that eating non-food things like crayons or glue is a poor use of our time, especially when you realize you live in a world where things like chicken wings and beer exist. That doesn’t mean everything that’s technically considered food should be eaten, though. In fact, there are several examples of edibles things you should never actually eat.

Garnishes

Cocktail garnishes serve a dual purpose: They can enhance the flavor and texture of a drink while also increasingly its visual appeal. Garnishes definitely pop in your Insta posts, and they can make an ordinary mixture of ingredients look like something really fancy. And yes, most (but not all) garnishes served with cocktails are one hundred percent edible, because they are food—typically fruits, veggies, or occasionally sprigs of spices (or, in the case of Bloody Marys, bacon).

So you can eat them, but—at least in some cases—you should not eat them. Those garnishes may have been sliced, and dumped into a glass hours earlier, becoming a welcoming host for all kinds of microbes. To know the difference, look at the drink as it’s being made. If the bartender is pulling bright red cherries out of a plastic bin on the bar, skip the snack. But if they’re pulling Luxardo cherries out of the mini fridge for each Manhattan, you’re fine to enjoy them as a post-cocktail dessert.

Bar nuts

Similar to a garnish, those bowls of free snacks your local watering hole slaps on the bar are technically food, and thus technically edible. Bars love providing snacks because they’re super cheap, the salt encourages you to drink more, and patrons perceive them as a freebie so they’re popular.

They are also among the least sanitary places on the Earth. Even if you watch your bartender scoop a “fresh” pile of nuts or chips into a bowl just for you, there’s a good chance they’ve been sitting around for a long, long time, and a non-zero chance they were reclaimed from previous bowls. And if the bowl is already sitting there when you arrive, you obviously have no idea what kind of gross, horrible human had their filthy mitts in that bowl before you. Bottom line: Order something from the kitchen.

Raw dough

Raw dough—especially cookie dough—is hard to resist. First of all, if you’re baking up something delicious because you’re hungry, it’s very tempting to just scoop up some of that dough and slurp it down. And like many of nature’s perfect assassins, there’s no obvious sensory warning that the stuff can kill you. But the stuff can kill you.

Most of the flour used in baking is, in fact, raw. That doesn’t seem to make sense right off the bat because we think of “raw” mostly in terms of meat, but the “raw” in flour means it hasn’t been treated in any way—making it a great place for stuff like E. Coli to grow. The only way to ensure those contaminants get killed off before you eat them is to cook or bake them. Additionally, the eggs used in that dough can contain salmonella.

If raw dough is so dangerous, though, why can you buy a pint of cookie dough ice cream? Because that dough has been made using pasteurized eggs and heat-treated flour.

Raw meat

When I was a kid, my father regularly terrorized his family by wandering into the kitchen while dinner was being prepared, scooping up a handful of raw ground beef, and eating it with relish. He claimed it was an old tradition in his family. He also died pretty young, and I’m not entirely certain the two things are unrelated.

While it’s true that you can order and enjoy a variety of raw meat dishes in restaurants, including the famous steak tartare (which includes a raw egg for extra health gambling) or beef carpaccio, it’s actually never a good idea to eat raw meat. It’s an ideal breeding ground for bacteria, including E. Coli and salmonella, and every time you eat some raw meat you’re taking a risk of getting really sick.

So why is eating raw fish in sushi OK? Because sushi-grade fish is processed using freezing temperatures to kill off bacteria and parasites before being prepared for you—a step most raw meat dishes do not go through.

Pet food

It seems like an urban legend, but the fact is some folks have eaten pet food in order to survive desperate economic times. And pet food has been getting increasingly fancy in recent years, resulting in the bizarro situation wherein your cat’s dinner looks better than yours.

But no matter how curious (or desperate) you are, you shouldn’t start sharing your pet’s bowl. While eating pet food won’t cause you any immediate problems (it’s food, after all), pet food is formulated to deliver a different slate of nutrients and vitamins than what the human body needs or tolerates well. Regularly eating pet food will eventually cause negative health outcomes (some of the vitamins in dog food, for example, are perfectly safe for your dog but toxic for you), and over the long haul, you might even suffer malnutrition. Many pet foods don’t bother including vitamin C, for example, so you could actually wind up getting scurvy if you dine with your dog all the time.

[Editor’s note: This post was updated at 1 p.m. on June 28, 2022 to clarify that in some cases, garnishes are safe to eat.]

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Where to Eat This Week - Willamette Week

1. Callao

1510 S Harbor Way, 503-295-6166, kingtidefishandshell.com/callao. 2-7 pm Wednesday-Sunday.

Now that it’s officially summer, you owe it to yourself to spend some time on the waterfront while snacking on light fare suited for hotter temperatures. Chef Alexander Diestra has made it a little easier to do just that with his new seasonal outdoor pop-up, Callao, which prepares traditional South American ingredients through a Japanese lens—think skewers, ceviche and a couple of dreamy desserts, like a coconut cookie sandwich and coffee jelly served with hazelnut whipped cream.

2. RingSide Steakhouse

2165 W Burnside St., 503-223-1513, ringsidesteakhouse.com. 5-9 pm Monday-Thursday, 4:30-9:30 pm Friday, 4-9:30 pm Saturday, 4-9 pm Sunday.

For the first time since the start of the pandemic, RingSide will be open seven days a week. The iconic steakhouse remained closed on Mondays and Tuesdays once it resumed indoor dining, but let’s face it: Sometimes you really need to carve into a dry-aged, bone-in rib-eye to get your week started on the right foot. And June just happens to be National Steakhouse Month, giving you another excuse to drop in.

3. Dough Zone

1910 S River Drive, 503-446-3500, doughzonedumplinghouse.com. 11 am-10 pm daily.

Dough Zone, a Seattle dim sum darling with its first Portland outpost, must have come in with some industrial-sized sage sticks to cleanse the former Lucier space: Early on, it seems to have what it takes to lift the yearslong funk there. Despite the remaining opulence, this is a casual business—a place to go with friends and order a smorgasbord. Fill a table with spicy beef pancake rolls, Berkshire-Duroc pork-and-shrimp steamed dumplings, and xiao long bao, which at $7.95 for an order of six is the best deal in town.

4. Pizza Thief

2610 NW Vaughn St., 503-719-7778, pizzathief.com. Noon-9 pm Wednesday-Monday.

Mondays are slow at most bars and restaurants, but not at Slabtown’s Pizza Thief. During its de facto service-industry night, you’ll find a growing number of brewers, distillers and cidermakers who’ve made this spot their regular hangout. And they’re not just there to drink. Pizza Thief has found a way to tap into our city’s vast fermentation labor force and put members to work baking pies and pouring beers. The new collaboration series is called Meet the Maker Mondays, which features a different Sicilian-style pizza created by a craft beverage company every week.

5. Pollo Bravo

1225 N Killingsworth St., 503-477-8999, pollobravopdx.com. 11:30 am-9 pm daily.

During the pandemic, Pollo Bravo stuck it out for a while with takeout and delivery from Pine Street Market, but without downtown’s tourists and office workers, co-owners Josh and Sarah Scofield eventually decided to go on hiatus. Now the beloved brand is back in a stand-alone restaurant with its signature chicken and stalwart sides (radicchio salad, patatas bravas), as well as select tapas and a rebooted Bravo burger.

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5 Worst Eating Habits Secretly Raising Your Cholesterol, Say Dietitians — Eat This Not That - Eat This, Not That

No one wants to hear from their doctor that they have high cholesterol, but unfortunately, this is a common issue in the United States. While a healthy amount of cholesterol is needed in the body for creating cells, having too much of it can lead to blood clots in your arteries, which may ultimately lead to stroke or heart disease for some.

So what causes high cholesterol, and how can we lower it? There are many factors contributing to a spike in cholesterol levels, including smoking, carrying extra weight, lack of exercise, and poor diet.

To learn more about the ways a poor diet can increase cholesterol levels, we talked with a few expert dietitians about the eating habits secretly increasing your levels. Read on, and for more healthy eating tips, check out Best Breakfast Habits for High Blood Pressure.

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A diet higher in red meat has been known to increase the risk of high cholesterol. This is due mainly to its saturated fat content.6254a4d1642c605c54bf1cab17d50f1e

"Heart disease and obesity are the main diseases associated with a diet high in red meat. This is because of the meat's high saturated fat content, which leads to an increase in cholesterol and artery blockages along with triglycerides. Cutting out or significantly reducing saturated fat in your diet is one change that can help to improve heart health," says Trista Best, MPH, RD, LD at Balance One Supplements.

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Many people may not realize this, but crash dieting or other unhealthy dieting can actually cause issues with your health and cholesterol levels.

"One lesser know habit that is known to impact cholesterol is weight cycling. Specifically, weight cycling (also known as yo-yo dieting) has been associated with lower HDL (the 'good' cholesterol) and higher LDL (the 'bad' cholesterol.) It should be considered that any extreme methods to lose weight might be more detrimental for cholesterol than actually staying at a weight that is higher (and perhaps) more comfortable for anyone's body. What can we do instead? Combat systemic weight stigma and discourage restrictive dieting," says Rachel Fine, RDN and founder of To The Pointe Nutrition.

RELATED: 4 Dangerous Side Effects of Having a Restrictive Diet

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Fried foods are delicious, and oftentimes pulling into the drive-thru for a fast-food lunch is one of the more convenient options out there. However, it may be negatively impacting your cholesterol.

"It is important to avoid or limit fried foods. These foods are high-cholesterol items and should be avoided whenever possible, especially because the hydrogenated oil used for frying these foods contains bad fats that tend to raise bad (LDL) cholesterol in the body," says Beth Hawkes, RDN, a registered dietitian and owner of Nurse Code.

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If you're someone watching your cholesterol, you may want to lower your added sugar intake. But regardless of your cholesterol levels, most Americans are eating too much added sugar on a daily basis.

"It is also important to limit sugary treats. Ice creams and baked goodies, such as cakes, pastries, and cookies, contain added sugars, and there is a link between added sugars and increased LDL (bad cholesterol). Added sugars also decrease the level of HDL (good cholesterol) and increase triglycerides in your body. These sugary treats, along with soft drinks and canned juices, are also associated with weight gain, which can eventually spike the cholesterol levels in your body," says Hawkes.

RELATED: 5 Snacking Habits to Avoid if You Have High Cholesterol

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Lastly, if you can avoid or limit your consumption of pre-packaged foods, you may be able to help manage your cholesterol levels.

"These foods can raise cholesterol because these foods have little fiber in them, often contain a highly saturated (and environmentally detrimental fat) palm oil (or derivative), and contain few healthful nutrients, making them inflammatory and likely to increase cholesterol," says Dana Ellis Hunnes, PhD, MPH, RD a registered dietitian and author of Recipe for Survival.

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100s gather to learn, eat and dance at Yellowknife multicultural festival - CBC.ca

Somba K'e park in Yellowknife was filled with booths showcasing cultures from across the world on Sunday.

It was part of the Sǫǫ̀mba K'è Multicultural Festival, where hundreds gathered to learn, eat, dance and sing. 

Among the booth hosts included the Philippine Cultural Association of Yellowknife, an organization that has been in the city since 1987. 

"A lot of it is really the information about how do we say this in our language, what is the Philippines about and the different islands we have," said Lea Barbosa-Leclerc, president of the organization. 

One part of Filipino culture Barbosa-Leclerc wanted to share was mano po, a hand gesture of respect that is typically reserved for elders. 

"We basically grab somebody's hand and put them on our forehead … and we basically say please bless me," Barbosa-Leclerc said. 

"So to us it's a very important gesture of respect." 

Carol Norwegian was at the Gwich'in booth. Her organization represents all Gwich'in in Yellowknife. (Luke Carroll/CBC)

Along with other countries, there were several booths that showcased the Indigenous cultures that have been a part of the N.W.T. for centuries.

Carol Norwegian was at the Gwich'in booth, which had drawings, bead work, donuts, bannock and paintings. 

"We're very caring, open-hearted people. One of the things is that when we have our home open, which is our tent, we always offer food," she said. 

"We like to share our talents that we bring to our culture." 

Hundreds gathered at Somba K'e civic plaza for the multicultural festival. The event included information booths, food and presentations. (Luke Carroll/CBC)

There were also presentations at the festival, which opened with the Wiilideh Drummers, followed by Tanya Snow, an Inuk throat singer who lives in Yellowknife. 

Of the hundreds in attendance, Raj Pandya and Kinjal Photavala said they had attended previous years and couldn't miss the opportunity to come again. 

"It was so good and informative that we need to know about all the other countries," Photavala said.

Kinjal Photavala, left, and Raj Pandya said they enjoyed last year's event so much, they came back again in 2022. The pair said they are considering setting up a booth on India next year. (Luke Carroll/ CBC)

The pair, originally from India, said the event has them now considering setting up their own booth next year. 

Yellowknife Mayor Rebecca Alty was also at the festival.

"There's so many different cultures from around the world here in Yellowknife, so to be able to showcase and learn from our friends and neighbours — great experience," she said. 

Yellowknife Mayor Rebecca Alty was among those in attendance for the Sǫǫ̀mba K’è Multicultural Festival. She said it's a great way to showcase the various cultures that make up Yellowknife. (Luke Carroll/CBC)

RCMP members also came. Roger Mario, president of the Multicultural Community of Yellowknife and organizer of the event, said invites were given to the RCMP as an opportunity to mend the relationship between police and ethnic communities. 

"Because we know there is some sort of bad image of the RCMP right now, but if they can participate in an event like this, like 'hey show our community that you are not just here to enforce the law,'" he said. 

Cpl. Matt Halstead with the N.W.T. RCMP said in an email the "event was a great opportunity for the RCMP to engage with the community and build upon relationships with those we serve."

"The RCMP recognizes the importance of strong engagement with the many diverse peoples who call the Northwest Territories their home," he added.

Mario said he was happy with the turnout for this years' Sǫǫ̀mba K'è Multicultural Festival. 

"It is bigger than last year," he said, crediting that to the partnerships which include NWT Literacy council, BACupNorth, an Indigenous inclusion committee, Music NWT, CDÉTNO and Diversity N.W.T. and Nunavut.

Although he was pleased with the event this year, he said there are bigger plans going forward. 

"In the long term we're going to try to have more of an event where different organizations doing one event together instead of doing separate things here and there," Mario said. "Hopefully having like what they have down South, like a big multicultural centre."

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Professor: You may continue to eat rhubarb - Eng.Lsm.lv

Nor is this mere uninformed conjecture. The assertion that one can indeed eat rhubarb after Midsummer comes with impeccable academic bona fides courtesy of Professor Vija Eniņa.

In summary, Prof. Eniņa maintains that while after Midsummer it is not desirable to eat rhubarb which has been growing continuously since spring, if the overgrown stems are cut back and other fresh ones are allowed to grow, these new shoots can be eaten all summer long.

Contrary to some folklore, Midsummer is not a strict boundary line, after which all rhubarb immediately becomes a toxic hazard. However, there is some – albeit confused – wisdom in the blanket belief that all rhubard is bad rhubarb after Midsummer. Older stems become tough and accumulate deposits of oxalic acid that can contribute to the formation of kidney stones and other health problems when they enter the human body.

As long as the rhubarb stalk is still soft, and has just started sprouting its vegetation, it can be eaten safely as it will not have accumlated anything harmful in its cells, the doctor of pharmacy pointed out. Old stems need to be pulled out for the new ones to grow.

"It's the same with sorrel – cut off the old growth for new leaves to grow. Please eat them healthily," said the professor, adding that in the summer, both rhubarb and sorrel lose some of their appeal, because arguably more tempting greens and berries come into season.

However, for hardcore rhubarbophiles who are determined to extend their rhubarb consumption for the forseeable future, LSM.lv offers several recipes: rhubarb puree with condensed milk, rhubarb soup with dumplings, and fake rhubarb tarts.

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Here's How Much Sugar You Should Eat in a Day, According to Experts - CNET

A doughnut for breakfast, two spoonfuls of sugar in your coffee, a flavored yogurt for a snack and a soda at lunch may not sound like anything out of the ordinary, but it turns out this lineup is about 20 grams above the recommended sugar intake per day. That's right, health authorities recommend capping sugar intake at 50 grams per day for most adults. While 50 grams of sugar may sound like a lot, sugar has a sneaky way of creeping in your diet -- and creeping up on you throughout the day. 

As harmless (and delicious) as it may seem, overdoing sugar in your diet can lead to health problems down the line like heart disease and diabetes, according to the Centers for Disease Control and Prevention. For this reason, and others like generally feeling better throughout the day, it's important to keep daily sugar intake in check. 

I spoke to registered dietician Amy Shapiro to find out exactly what smart sugar intake looks like and how to keep sugar levels down throughout your day. 

Read more: What's in a Calorie, and Why That Matters More Than the Number

Not all sugar counts 

"Generally speaking we want to keep added sugars to less than 10% of total calories. The recommendation for men is no more than 9 tsp. of sugar or 150 calories from added sugar daily and for women and kids 6 tsp. sugar and 100 calories daily," says Shapiro. 

When talking about sugar, it's important to clarify the kind of sugar, since there is a real difference between the sugar that's added to food and the sugar that's found naturally in foods. The recommendations above are meant for added sugars, according to Shapiro. So what should you know about sugar that's found naturally in food like fruit?

"Natural sugars come along with additional health benefits like water, fiber, vitamins and minerals so those aren't as widely limited. However, if you have a weight issue or if you are trying to prevent diabetes you may need to watch naturally occurring sugars, too," says Shapiro. 

Always talk to your doctor about the best way to manage and prevent diseases like diabetes, by the way. In general, Shapiro says that the main culprits behind excess sugar intake are processed foods. 

Shapiro says that two common foods that can contain a lot of sugar are sweetened granola and yogurt.

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Sneaky 'healthy' foods where extra sugar hides

According to Shapiro, most people get their sugar intake from foods like cereal, granola, yogurt, energy bars, baked goods, juice, coffee drinks and even diet or fat-free foods. What's pretty surprising about this is that many of these foods are labeled as "healthy" or seem like healthier, everyday food staples. But these foods are some to be wary of, or at least double-check the sugar content before you down them thinking they are healthier options.

"Granola is all-natural and often sweetened with honey or something that sounds healthier but is still added sugar. They think it is a healthy breakfast, but oftentimes flavored yogurts, even Greek yogurts, have upwards of 18 grams of sugar per 5 oz. serving. That is a lot," says Shapiro. "Add the granola to it and you have hit your daily intake and it's only breakfast time." 

Other common foods that seem healthy but can pack in the sugar are vegan or gluten-free baked goods, according to Shapiro. "Having a vegan or gluten-free baked good or cookie seems healthy, but they still contain a decent amount of sugar," says Shapiro. This is because vegan simply means no animal products are used in the product, and gluten-free is typically a similar nutrition profile as another baked good with gluten -- the flour is just made from a gluten-free source. In both cases, there's plenty of room to add sweeteners and sugars to recipes and label them "gluten-free," "vegan," or even "organic," so don't be fooled by wellness buzzwords that are often labeled on processed, packaged foods or baked goods.

Another easy way to pack in more sugar than you might plan to is to drink specialty coffee drinks. "Grab a quick coffee drink in the middle of the day to pick up your energy and you are in for over 20g of sugar," says Shapiro. Specialty lattes and coffee drinks are often packed with flavored syrups, which may taste great in your java, but are an easy way to load up on sugar fast. A better option is to try an unsweetened coffee, or sweeten it yourself with a packet of sugar so you can at least control how much is going in your drink. 

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How to keep your daily sugar intake in check 

Since sugar can add up really fast throughout the day when you're eating processed or fast foods, Shapiro recommends sticking to mostly whole foods as much as possible. "Whole foods contain natural sugars but also have fiber, vitamins and minerals. So if you are craving something sweet, grab a piece of fruit," says Shapiro. With whole foods, you're much more likely to find sweet foods with overall lower sugar content, plus you get the added benefit of other good-for-you nutrients.

Another tip is to get into the habit of checking nutrition labels for sugar content whenever you can. "Look for the amount of added sugars so you can make sure you stick to a healthy portion; also read ingredient lists since ingredients like honey, maple syrup and coconut sugar sound healthy but are still considered added sugars," says Shapiro.

More nutrition-related reads:

The information contained in this article is for educational and informational purposes only and is not intended as health or medical advice. Always consult a physician or other qualified health provider regarding any questions you may have about a medical condition or health objectives.

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Here's How Much Sugar You Should Eat in a Day, According to Experts - CNET
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University staff who can’t afford to eat ask for campus food banks - The Guardian

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University staff who can’t afford to eat ask for campus food banks  The Guardian
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Corgi doggo loves to eat green apple peels. Watch how it does so in a cute video - Hindustan Times

• This adorable video that was shared on Instagram shows a Corgi dog and its love for some green apple peels.

The Corgi dog deals with apple peels quite effectively. (Instagram/@corgi_essi)

Published on Jun 26, 2022 09:25 AM IST

BySohini Sengupta

Dogs are simply some of the best and most amusing fur babies to be around. Their adorable little antics and day-to-day adventures light up the moods of not only their humans but of everyone else who is observing them. Precisely like this one video that shows how a cute Corgi doggo absolutely loves to eat the peels of an apple. Yes, you read that right.

The Instagram video opens to show the Corgi dog in the frame, along with its human. The human can be seen peeling the green apple in a very enjoyable way. They peel the apple in one go where it doesn't separate and comes out in a single string.

The dog, of course, makes the most of this position in the most hilarious way and there is a fair chance that the video will make you chuckle out loud. “Apple yummy yummy,” reads the caption to this video. It was shared on the Instagram page devoted to a Welsh Corgi named Essi who is based in Yekaterinburg, Russia.

Watch it below:

View this post on Instagram

A post shared by • ESSI • Welsh Corgi (@corgi_essi)

Posted on May 30, this video has over 1.35 lakh likes as of now.

“How can I teach that to my doggo?” questions an Instagram user. “What a great arrangement: you peel, he eats peel. Very efficient!” sweetly points out another. “Crunchy fruit roll-up,” commented a third.

How would you respond if your dog did the same?

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dog. viral instagram fruit + 2 more

dog. viral instagram fruit + 1 more

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Corgi doggo loves to eat green apple peels. Watch how it does so in a cute video - Hindustan Times
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