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msdixiemidtown · 2 years

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Kosher food in Miami - where to find the best?

Kosher food in Miami can be challenging, but this guide will help you locate some of the best kosher restaurants in Miami. Whether you're looking for kosher Mediterranean food or kosher Jewish cuisine, this guide covers you. We'll also provide information on kosher food near me so that you can easily find and eat kosher food when you're in Miami. Happy hunting!

Where to find kosher food in Miami?

Kosher food is popular among people who adhere to a kosher lifestyle. It's a great way to enjoy a delicious meal without any worry - thanks to Miami's ample kosher food options! However, before you embark on your kosher food hunt, be sure to ask your server about specific dishes or items that may be kosher-friendly. Additionally, be on the lookout for restaurants with a Kosher certification seal. These establishments are typically more reliable regarding food safety, and you can be sure that the food is of the highest quality. Finally, if you're looking for a specific type of food, Miami has it all - from sushi to Italian cuisine. So, whether you're a kosher beginner or a seasoned pro, there's a kosher food option for you in Miami!

Mediterranean food in Miami

Miami is known for its tropical climate and Caribbean vibe. So it's no wonder kosher food is a popular choice in this city. Many restaurants offer Mediterranean cuisine, making it easy to find something that suits your taste. Don't forget to order some baklava - it's a must-try at any restaurant that serves Mediterranean food! Many restaurants also offer kosher-style meals, making them perfect for observant Jews or Muslims. If you're looking for a hearty and delicious meal, then Mediterranean food in Miami is definitely the place to go!

Kosher food in Miami - where to find the best?

Are you looking for a restaurant that offers kosher food in Miami? Well, you've come to the right place! By reading this blog post, you'll be able to find a few of the best places to eat kosher food in Miami. Make sure to research each restaurant carefully before dining there - some may not be kosher-certified. Some of Miami's best restaurants to eat kosher food include Manny's Bake Shop and The Pasha Grill. As a kosher diner in Miami, you're guaranteed an excellent meal!

What is Kosher, and why is it important?

Kosher is a dietary term that denotes foods that must meet specific requirements related to their production and handling. These requirements include laws surrounding slaughter, food preparation, and kosher certification. Unfortunately, many people in Miami who follow kosher laws find it difficult to find good quality food options due to the city's diverse cultural background. Miami is a city home to several different religions and cultures, each with its own set of dietary restrictions. This can make finding kosher food challenging for those living in the city. However, by researching kosher laws, you can find various restaurants and bakeries that will serve you delicious kosher food. Following a kosher lifestyle, you can help support those who adhere to kosher principles.

What are the most common types of Kosher food in Miami?

If you're looking for kosher food in Miami, then you should check out a few places. Some of Miami's most popular kosher restaurants include: Falafel King, Joe's Stone Crab & Seafood Kitchen, and Melt. All of these restaurants offer delicious kosher food that is affordable, and all of them are open 24/7. You can also find kosher fast food options like Subway, Dunkin' Donuts, and Chick-Fil-A in Miami.

Conclusion

Kosher food in Miami is an excellent option for those looking for a delicious and kosher-friendly meal. With so many restaurants to choose from, it can be hard to decide where to start. However, our top three recommendations are guaranteed to satisfy your cravings! Make sure to read the reviews and compare prices before selecting a restaurant. Kosher food in Miami is a great way to experience a new culture and taste some of the best Mediterranean food in Miami! Come and visit us today for all your dietary needs!(754)-354-3736

#Kosher food in Miami #Hamburgers in Miami #Vegan burger in Miami #Mediterranean food #Kosher food near me #Kosher restaurant near me #Kosher food delivery

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billkoeb · 2 years

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Most Overlooked Facts About Local Fast Food Chain Near Me

In-N-Out Burger is a great example of a Local Fast Food Chain. The California chain only has locations in a few states, but is a favorite among locals. While the menu is simple, it features a secret choice, such as a ribeye steak. These burgers are also made to order in advance, and are the perfect way to try the new city's food scene. However, it's important to note that In-N-Out Burger is only available in a few states these days.

In Israel, Pizza Hut, Burger Ranch, and McDonald's are popular. In addition, Domino's Pizza, KFC, and McDonald's all offer kosher versions of their foods. In the United Arab Emirates (UAE), a number of Local Fast Food Chains are located. In the UAE, most of the Local Fast-Food Chains are pizza, burgers, and hummus. In Nigeria, the main fast-food chains are Tastee Fried Chicken, Mr. Bigg's, Chicken Republic, and Tantalizers. But more recently, KFC and Domino's Pizza have entered the country.

In Israel, Burger Ranch is a popular Local Fast Food Chain. Other popular Local Fast-Food Chains in Israel include McDonald's, Burger King, and Domino's Pizza. Most of the Israeli Locals prefer to eat their meals in their hometown, so there is no shortage of options. In addition to hamburgers and pizza, many Israeli Locals enjoy regional cuisine like hummus. In Nigeria, Tastee Fried Chicken, Mr. Bigg's, Chicken Republic, Tantalizers, and Pizza Hut are the most popular local Fast-Food Chains. Despite the huge number of franchises in the country, many locals prefer to eat out at a Local burger joint.

In Norway, Smak! Fastfood is a Local Fast Food Chain that serves traditional fast food. In addition to hamburgers, it also serves pizza, sandwiches, and local foods, such as hummus. In Nigeria, Let's Eat is the most common Local Restaurant. It is a part of Baker Thomas As, which also serves coffee and has locations in real-life. There are a number of other Local Fast-Food Chains in the U.S. Interested readers can find more information about them at local fast food chain near me.

In Greece, Goody's Burger House was a Local Fast Food Chain that beat McDonald's by a long shot in terms of popularity. While McDonald's is the most common, the chain has many local variations, including "localized" dishes that are often not available in the USA. Its locations in the country have nearly a hundred times more compared to McDonald's 24 in the country. Regardless of the national preference, the fast food chains are a staple in many local communities.

The local version of a Local Fast Food Chain is similar to a conventional fast food outlet. In China, local fast food restaurants serve the same menus at different times of the day. The number of customers served by a particular type of food depends on the location. In Nigeria, a typical fast food establishment serves three thousand people each day. The main local Fast-Food Chain is Teremok, which serves blini and other traditional foods.

In the United States, the main fast-food chains are McDonald's, Burger King, and KFC. In the People's Republic of China, KFC is the number one fast-food chain, and is the most common hamburger in the country. In the UK, a Local Fast Food Chain is a restaurant that is local to the area. The national chain should be considered a community's best choice. This chain is owned and operated by the local people.

There are many different types of Local Fast Food Chains. Some of these are regionally-specific, while others are a staple of many countries. There is no one single Best Local 'Pizza'. Several of them are similar, but not identical to a local fast food chain. For example, both chains serve pizza and hamburgers. Some of these restaurants are owned by the same company, and have their own franchisees.

In Israel, Burger Ranch is a Local Fast Food Chain, and McDonald's, Burger King, and Domino's Pizza are popular. In Israel, McDonald's has kosher branches, and a Local Fast Food Chain is a chain that offers the local food. For the most part, this is an international fast food chain, but in some places, the franchisee is a national fast-food company. While they are not owned by any one nation, each has a branch in a different country.

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fyeahsonicthecomic · 2 years

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Local Fast Food Chain Near Me Montana-An Info

In New York City, the Local Fast Food Chain is the lifeblood of the city. In an interview with The Times, Mayor Bill de Blasio praised the workers of the chain for their hard work. In addition to this, New York Governor Andrew Cuomo helped raise the minimum wage for fast food employees to $15 per hour, which will go into effect at the end of this year. According to estimates, more than 4.4 million people work at these restaurants in the city. Many of the cities biggest chains include Chick-fil-A, Burger King, and Panera.

If you're a fan of fast food in your hometown, consider checking out your local chain. Many chains have locations throughout your community, including popular burger joints. In addition to hamburgers, local fast food chains serve pizza, hummus, and chicken. In addition to burgers and fries, you can try some of the country's most popular dishes like ice cream and hummus. In Nigeria, the most popular chains include Tastee Fried Chicken, Mr. Bigg's, Chicken Republic, and Tantalizers.

In Israel, Burger Ranch is a local chain that sells hamburgers and chicken. McDonald's, Burger King, and Domino's Pizza are also popular options. Most of these fast food chains serve kosher food, but some places only serve burgers and pizza. In Nigeria, the most popular local fast food chains include Let's Eat, Baker Thomas As, and Chicken Republic. In addition, KFC and Domino's Pizza have recently entered the country. If you are looking for more info, local fast food chain near me Montana

Fortunately, the local fast food chain has resolved the problem by contracting with a local beef supplier. Now, when buying beef, the restaurant buys it in packages of 10 pounds. It does not want to accept underweight packages, but they do accept packages with a weight between 9.95 lbs. and 1 pound. The local fast food chain has completed their order for the week, and this problem is solved. If you're in the market for a tasty, filling meal, try a local fast food chain. They may be the best option for you.

In Israel, the local fast food chain has partnered with a beef supplier and is purchasing beef in packages of 10 pounds. Because of the high volume of beef, the chain does not want to accept underweight packages. The company then takes a sample of forty beef packages and determines that the average package weight of the meat is 9.95 lbs. The standard deviation of the packages is. As long as this problem is resolved, the chain can continue to grow and flourish in the region.

In the United States, the local fast food chain is working with a local beef supplier to improve quality. The supplier buys beef in packages of 10 pounds. The company does not want to accept underweight packages. They will only accept underweight ones that are more than ten pounds. A sample of 40 packages indicates an average weight of 9.95 lbs. With a standard deviation of a single pound, the chain is willing to accept underweight packages.

While many people have a local fast food chain in their neighborhood, there is no substitute for a regionally based fast-food chain. Though there are many large national chains, local fast-food restaurants have more charm and personality. They focus on regional cuisine and offer the best selection of classic fare. Besides burgers, a few of them even serve pizza, burgers, and hummus. The menu at a Local, Regional, and Independently-Owned, Fast Food Chain

A local fast food chain works with a local beef supplier to improve the quality of their products. It also makes a point of providing fresh and nutritious foods to its customers. Some of these restaurants specialize in particular cuisines, while others offer more general menus. However, they are not necessarily better than the national brands. Whether it's a burger joint, a local fast food chain should be a part of your community.

Despite the national popularity of McDonald's and other international fast food chains, the local fast food chain in Norway, Smak!, is more traditional. They serve hamburgers, pizza, and other American classics, and also offer local dishes like hummus and chicken. While there are a few popular local fast food chains in the US, in Nigeria, the most popular local fast-food chain is Let's Eat. The Norwegian version of the franchise is a coffee and burger shop. The restaurant has several locations throughout the city.

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alicescripts · 7 years

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Part 2, Chapter 5: Taconic

Sylvia and her mother had their lives changed forever when they stopped for gas at Sunoco at East Fishkill.

We search for signs and prophecies of the great changes that are waiting for us, but most often they come suddenly, in mundane places while we do mundane things. A heart attack while watching Netflix. A phone call about the pregnancy while you’re deciding on which brand of granola to buy at the supermarket. A sudden act of violence when you’ve stopped for gas.

Alice Isn’t Dead by Joseph Fink. Performed by Jasika Nicole. Produced by Disparition. Part 2, chapter 5: Taconic.

Sylvia’s mother was also named Sylvia. Folks don’t think twice if a man names a son after himself, or even if all the men in the family have the same name for generations. But a woman names daughter after herself and everyone gets so confused, Sylvia said.

When she was little, she didn’t think anything at all about having the same name as her mother. Later she realized it was weird, and she didn’t like being weird, and it made her defensive about it and she didn’t like to tell people her name. When she hit her teenage years, she blamed her Mom and refused to go by Sylvia. I asked her what name she went by. “Skip,” she said. “Seriously?” I asked her. “Seriously, Skip,” she said. “Don’t be an asshole.” She was right. I apologized. “Do you want me to call you Skip?” “No,” she said quietly. “Ever since… ever since my Mom, I’ve gone back to Sylvia. I don’t hold it against her anymore, I get it. I get her so much more now that she’s gone. I wish I could tell her that.” I let her fold under my arm. It’s been a long time since I was called upon to comfort anyone.

Sylvia was the one who saw it first that night. A man twitching near the dumpster. She thought maybe it was someone who had been injured, or maybe a drug addict, although the rural scene didn’t lend itself to that narrative. But her stomach bottomed out as she realized it was a crouching man, thrashing at something below him. A person below him.

Sylvia saw but could not comprehend that the man was eating the other person. “Mom,” she had whispered. “Mom!” And her Mom turned, and to her credit, bless her forever, she did not wilt like I would have, or run like I once did. She set her jaw, said “Sylvia, honey, you get inside the station and find somewhere to hide.” And she pulled out her phone to call the police. But of course the police wouldn’t have been able to help her.

And anyway, just after Sylvia left was when the Thistle Man noticed her mother watching. If Sylvia had been there too, if he had known that there were two witnesses… But he only knew about one witness. One person who needed to be dealt with.

It wasn’t just the Thistle Man, she said. There was a second person there.

She walked around the Sunoco, putting on a show of careful investigation. But I could see her hands shaking as she clenched them tight at her sides. This place, for her, was a wound. “We’re not gonna find anything here,” she said. “No,” I said. “It’s been years,” she said. “There wouldn’t be any physical evidence left.” “No.” “But this is what it is, Keisha. I remember a second person. The Thistle Man had help.” She stared for a long time at the last place she had seen her mother alive. “I need to know what really happened.” “I know,” I said. She nodded. “OK, let’s go.”

The Taconic Parkway is beautiful. A road that meanders. It feels like taking a walk in the woods. But taking a walk in the woods is something you wanna do slowly, on foot, not speeding in a car. It is a dangerous road. No streetlights, sharp turns, long periods with no shoulder, just a rock face on one side and a thin barrier on the other side. If life is in many ways a balancing act between beauty and danger, then the Taconic is paved right down the middle.

Just north of Hudson, where we had delicious falafel at a kosher restaurant that advertises itself, almost certainly incorrectly, as “the last kosher restaurant until the Canadian border”.

We saw something strange on the hillside by the road. A huge carving of a human face, and in front of that, a giant figure seated on a throne. Their head flattened and curved into the shape of a ball. There are other statues all over the hill. It looks like a shrine to a god no one has ever worshipped.

Sylvia came back out when her mother started shouting. The lights had conveniently dimmed on that side of the station. There was no sound of police coming, of anyone coming. Of any help at all. “You wanted to see,” the Thistle Man said in a voice that oozed out of his throat. He dragged one leg forward, the rest of his body leaning backward. “Now you will see.”

Sylvia stepped toward them, but her mother caught her eye, and her mother put up one hand. You stay away, you hide. “And I did, I guess,” she said. “I don’t remember what next. It’s all sorrow and blood. But I do remember a couple hours later, huddled up in the brush on the other side of the Taconic, hidin’. I remember footsteps in the leaves nearby. I guess the Thistle Man was looking for me, but he never found me. Still hasn’t.”

There was one more piece to this story, and it’s the piece we’re trying to understand now. There was someone else there with the Thistle Man. Sylvia remembered a person wearing a hoodie, standing next to her mother right at the end. In the darkness, Sylvia couldn’t pick out any more details. Just the Thistle Man and the figure in the hoodie. Small, faceless, with their arms out toward her mother. “Someone helped the Thistle Man kill my mother, and I wanna know who,” she said.

We had wings at a bar in Red Hook. An older man and a young man sat at the end of the bar. “I lived through Nixon, you know,” the older man said. He shook his head. “I lived through Nixon and I never lived through anything as scary as this.”

Unsure of what else to do, we went the next morning to the Duchess County Sheriff’s office in Poughkeepsie. The woman at the front desk seemed friendly. An older woman, definitely not police anymore, if she ever was one. “Can I help you?” she asked. Great question. I don’t know if anyone could.

We explained that we were looking into a murder that happened a few years ago. Gave the details. She did some searching on the computer. “Huh,” she said. “This isn’t right.” “What is it?” asked Sylvia. “The case was closed. I don’t know why that would have happened. It’s a murder investigation, double homicide, only a few years old and no suspects arrested. Why would they close this?” She frowned, reading through the notes they had on file. “Why would they close this?” she said again. Her tone wasn’t confusion, but despair. She knew exactly why they had closed it. She looked at us, lips half open, holding what she had to say next in her mouth for a while, and then she let it out. “Go have lunch at the Palace Diner. It’s just around the corner. Food’s good there.”

Sylvia and I thanked her and we went to the diner. A grand 24-hour institution with a fast parking lot and their own in-house bakery. The kind of diner you can’t find outside of the Northeast.

We were halfway through turkey clubs when the woman showed up, holding a filing box. “I want you to know that there are some of us who don’t believe in it. Who believe that this is the wrong thing, what they’re doing. I want you to know that we are not all on their side.” She put the box under our table. “There isn’t much, but take it. Not me, mm-hm. At least not me.” She turned and left without waiting for us to respond. Our waiter asked us if we were OK on our coffees. We were OK.

There are a few straight vineyards in the Hudson Valley among the apple orchards. There is here, as there are in many places not notable for their wines, a serious effort to create a wine industry. The best New York wine I’ve ever had was maybe OK. But then as the climate changes, who knows? Certainly the areas famous for wine will lose their climate, and so one of these places we laugh about will become the new Bourdeaux. Or everyone will be too busy being refugees from our drowned cities to worry about wine.

The box was almost empty. No real investigation done on the case. The police knew who the killer was, and so officially had no leads. The bare minimum of paperwork, which is still a lot of paperwork, but none of it said anything. Restating basic physical facts of the scene, describing actions taken by the officer in a step-by-step style of writing designed to intentionally repel the reader through tedium. Sylvia Parker Senior, another victim of the Hungry Man. But there was one item of real interest. A manila envelope, folded over and mummified in packing tape. I took the knife from my bag and tore it open. Inside was a cassette tape. “Camera at the gas station?” I said. “Oh god, I hope,” she said. “Do we have any way to play this?” “Well, the region is known for antiqueing.” We went to the grimiest antique store we could find in Hudson. A basement shop with childlike paintings of animals flying kites and riding skateboards outside. There was a taxidermied moose head on the wall, well on its way to falling apart. And in the back, for 15 bucks, there was a VCR/TV combo.

We got a room at a cheap one-level motel in Saugerties. Didn’t even bother bringing the rest of our stuff in, just the TV and the tape. I closed the drapes. It was completely dark in the room. I plugged the TV in, stuck the tape into the slot. [VCR sounds] Warped colors and digital static. Maybe all this for nothing. The tape decayed or broken. But then it resolved into a wide shot of the side of a gas station. There was Sylvia’s mother against the wall, and the Thistle Man stepping toward her. Not the same Thistle Man that had followed me last year, a different one. Just as misshapen and toothy.

And there was Sylvia coming out of the door, seeing what was about to happen, screaming. The Thistle Man seeing the younger Sylvia, braking into a drooping, melted smile.

“That’s not what happened,” Sylvia said. “I hid. She gestured for me to run. He never saw me.”

On the tape, the Thistle Man turned back to Sylvia’s mother. He didn’t walk so much as fall into her, his hand on her throat. And there was, yes, a person in a hoodie. I didn’t see them emerge from anywhere, just nothing and then a person in the shadows, like they had always been there and I had only now noticed them. The person rushed forward toward Sylvia’s mother. In the tape, Sylvia made a sobbing scream that we couldn’t hear because there was no sound. She, too, ran for her mother.

Before anything else could happen, the Thistle Man tore Sylvia Parker Senior’s throat out. I dunno how else to say it. He took it, like someone might take a box of cereal off of a shelf. He moved his hand back and there was something wet in it, and Sylvia’s mother had a gaping wound where her throat had been. Now

Sylvia was screaming again, not in the tape, but in the room next to me. I held her tightly, and she screamed into my shoulder.

The person in the hoodie reached the pair, and put their arms around Sylvia’s mother. They seemed to be easing her to the ground. The dying woman stared deep into the, to us, invisible face of the person, as though she had just seen something even more astonishing than her own death, and then she was gone. The Thistle Man tossed what he had taken from the woman onto the ground, and then just as casually, picked up Sylvia as her run brought her in reach. He held her aloft, like a parent looking at a baby. He was laughing. His jaw wobbling wider and wider. And the person in the hoodie got up from their crouch, reached over and took hold of the Thistle Man’s head. They yanked backwards and their strength must have been incredible, because the Thistle Man flew like he weighed nothing. Sylvia collapsed to the ground and then, again this seems like such a simple way to say this but – the person in the hoodie took the Thistle Man apart. Tore off his arms and his legs and then popped his head off. It was very quick. Sylvia was lying unconscious on the ground. The person in the hoodie picked her up and carried her out of frame, and the footage went to black.

Sylvia touched the screen. “They saved me. All this time I thought they helped the Thistle Man kill my mother. I thought I gotten away on my own. But I would be dead too, if it wasn’t for whoever they are.” “Whoever they were they were very, very strong,” I said. “Yes,” she said. “And it seems like they’re on our side.” “So what now?” I asked her. “Now, I have to go again,” she said. “What will you do?” “I’m goin’ to seek out this person, whatever they turn out to be. There is a powerful force of good somewhere. I won’t chase after evil yet. First I will seek that good.”

She hugged me, and I hugged her back, fiercely. We both were crying, of course. Of course. “You’ll see me again,” she said. “I better,” I said. “Goddammit, I better.”

Knock-knock. [left speaker] Who’s there? [right speaker] Who’s there? [left] I asked first. [right] I have just as much of a right to know. [left] You knocked on my door. [right] There is no door, I just said the words “knock knock”. [left] If there is no door, then what do you want me to do? [right] Tell me who you are. [left] Sure, but first tell me who you are. [right] Who’s there? [left] Who’s there? [right] Who’s there? [left] Who’s there? [right] This is getting us nowhere. [left] This is getting us nowhere who?

#alice isn't dead #alice isn't dead transcripts #part 2 chapter 5 #taconic

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savvyherb · 4 years

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Pairs Well With Weed

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WEST HOLLYWOOD — The food at West Hollywood’s first weed restaurant, Lowell Farms: A Cannabis Cafe, isn’t actually infused with weed. But the cuisine could certainly be described as cannabis complementary.

There are vegan nachos and upscale corn dogs; French fries and Angus burgers; and crispy brussels sprouts as well as baby kale and garden salads for those with more virtuous palates when they’re high. (Because, really, what’s nicer than sharing a joint over a plate of edamame and shaved asparagus?)

The restaurant, which opened on Oct. 1 and has been packed every day since, is part of West Hollywood’s effort to make the city a kind of cannabis destination within Los Angeles County. Earlier this year voters approved extra taxation on cannabis businesses. West Hollywood estimates that weed tourism will bring in $5 million to $7 million in tax revenue annually.

“And that’s a conservative estimate,” said John Leonard, who is unofficially known as West Hollywood’s weed czar and whose official job title is community and legislative affairs manager. “We think this will drive more hotel nights in the city, that it will drive more people to come into the city, to go to our restaurants and bars, and patronize our other businesses.”

In other words, Lowell Farms is only the city’s first cannabis consumption lounge. Others in the works include Aeon Botanika, where one can experience cannabis-enhanced acupuncture and nutrition therapy, and Budberry, which will serve cannabis-infused edibles that customers can enjoy in a garden with a koi pond.

Stoner Service

Lush potted plants and slowly rotating fans hang from the ceiling of Lowell Farms, which is split between a cozy dining room and a large shaded patio. A wraparound bar in the center of the space serves coffee. There are juices with ginger and turmeric; no alcohol is allowed.

A hip wait staff takes food orders, while roving “flower hosts” — a sort of weed sommelier — hand out thick tomes with lists of cannabis options. (“How do you want to medicate?” one asked, cheerfully.)

On the weed menu are vape pens with “cold pressed cannabis oil” ($60), loose marijuana (“sold by the eighth ounce”), crystal-clear gravity bongs for rent, and pre-rolled joints including the options Kushberry Cheesecake ($20, “invigorating, active”) and Kosher Dog ($27, “soothing, mood booster”), which came rolled up with a tiny spiral noodle as the filter. Heady smoke fills the air in spite of the well-publicized, state-of-the-art ventilation system.

Crucially, the Lowell Farms logo — an outline of a horned goat head — has been installed in neon lighting for optimal Instagramming.

Cannabis-Infused Money

Cannabis seems to have replaced tequila as the celebrity product of choice. Famous people, including Joe Montana, Jay-Z and — er, checks notes — John Boehner, the former speaker of the House, have invested in cannabis.

Some notable longtime connoisseurs, like Snoop Dogg and Willie Nelson, have had their own brands for years.

Lowell Farms, too, recently announced its own celebrity investors: Chris Rock, Miley Cyrus, Mark Ronson and Sarah Silverman.

It’s easy to see why the industry has a particular sheen.

Companies like Med Men, which runs dispensaries, are positing California as a kind of post-Prohibition utopia with a Silicon Valley twist.

“A product that drove people to the black market is now creating a new global market,” intones a cinematic Med Men ad released earlier this year, directed by Spike Jonze. “Here’s to the new normal.”

Last year, according to BDS Analytics, California had $2.51 billion in legal adult-use cannabis sales — by far the most in the nation. That outpaced Colorado, where recreational marijuana has been legal for a little more than five years, by 60 percent.

Of course, there are complications. As The New York Times has reported, legal weed sellers have struggled to make a dent in the illegal market, which means the promised tax windfall hasn’t yet made its way to public coffers.

And because state and local cannabis regulations still don’t always exactly mesh, Lowell Farms is, for now, separated into two businesses that operate under one roof: One is a dispensary and one is a restaurant. (Hence, the separate waiters for food and “flower.”)

For Lowell Herb Company, the fast-growing marijuana business behind both ventures, it is the ultimate act of branding. “You’re going to have this first experience,” said David Elias, the chief executive of Lowell. “And you’re having it at our cafe, with our brand, with our product.”

Mr. Elias, who is built like a bouncer and who has a background in night life promotion, said that in California’s nascent legal cannabis sector, investors see a gusher of previously untapped consumer spending.

But there is very little mainstream brand recognition among competing weed companies. He aims to get out in front of that.

Green-Rush Politics

Industry boosters say that a strong, legal pot market can help correct for decades of disproportionate policing in communities of color, especially by employing people who have been hurt by discriminatory marijuana laws. But experts say it remains to be seen who will actually profit from the so-called green rush.

Ruben Honig, the executive director of the United Cannabis Business Association, a California cannabis trade group, said that the process for starting a cannabis business is time-consuming and expensive.

“In West Hollywood, these applicants paid hundreds of thousands of dollars to be a part of this,” Mr. Honig said. “And there are large businesses across the world who would take these licenses for large sums of money.”

From the vantage point of some officials, the onerousness keeps out bad actors who may be tempted to cut corners on what is complex and evolving legal terrain. On the other hand, it’s a huge barrier for would-be entrepreneurs who may not have access to outside investment or other more traditional funding sources.

“If a year down the line, folks of color, who have been disproportionately affected by our draconian drug policies, are not the beneficiaries of this new market, then we’re not being true to what we should be trying to accomplish,” said Danielle Jones, a supervising attorney at the Stanford Community Law Clinic who works to help formerly incarcerated people clear their records. “I have more questions about that than I do answers, but as time ticks on, that’s going to be our best evidence.”

Organic Growth

The executive chef of Lowell Farms, Andrea Drummer, got interested in cannabis because she didn’t want to use opioids to treat the aches and pains of working in fine dining restaurants.

She was employed at a large hotel that had strict drug testing policies, even in places where medical-use cannabis was legal. After a friend asked her to make pot brownies, she began experimenting with cannabis-infused meals.

Eventually, Ms. Drummer helped start Elevation VIP, which hosts private cannabis events. Not long after, cannabis cuisine and cannabis policy advocacy became her full-time job.

She also experienced a period of homelessness.

For about nine months — including during the time when she created a cannabis-infused dinner for Chelsea Handler’s Netflix series, “Chelsea Does …” — Ms. Drummer slept in her car. During the day, she would set up at a Starbucks.

Her respite, Ms. Drummer said, was visiting the famed farmers’ market in Santa Monica to talk with vendors and sample their products.

When she developed the (cannabis-free) farm-to-table menu for Lowell Farms, where she is also a partner, she said she was excited to work with many of those same food purveyors. “Something about coming back in this capacity was just a beautiful thing for me,” she said.

Ms. Drummer, who is black, said she tries not to focus on her status as a pioneer in the cannabis industry — not to mention as a woman of color running a notable restaurant kitchen in an industry where that is still uncommon.

“I try to do my part in practice,” she said. “And if you come to the cafe and take a peek into the kitchen, you’ll see social equity.”

Mr. Elias said that Lowell Herb Company has tried to recruit workers who have been convicted of nonviolent marijuana offenses. The company, at one point, took out a billboard near Men’s Central Jail in Los Angeles, which he said yielded about 100 résumés.

But the program doesn’t extend to those with any other types of offenses. (Criminal justice experts say widespread unwillingness to hire anyone with a conviction is a much broader problem.)

In pursuit of expansion, Mr. Elias said the company recently bought a farm near Santa Barbara, which was set to be zoned for 10 acres of pot fields. He envisions the site as a draw to customers, just like the region’s vineyards.

“We’re working on tastings at the farm,” he said. “Which is absolutely breathtaking.”

The post Pairs Well With Weed appeared first on Savvy Herb Mobile Cannabis Platform.

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courtneytincher · 5 years

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How Celebrity Chef Einat Admony Learned to Love Israeli Food

Courtesy Michelle GevintWhen I was growing up, my dad was the one who shopped at the shuk, not my mother, as you might think. He was the unusual husband who was happy to take his wife’s shopping list and then head out to pick up the day’s groceries: glossy baladi eggplant, fragrant bunches of cilantro and parsley, dates, creamy gvina levana, and perhaps more freshly toasted and ground baharat spice mix, which seemed to make its way into so many of my mom’s recipes.I would often go with my father when he shopped. Shuk HaCarmel in Tel Aviv was not far from our home in the suburbs and was also right near the Yemenite quarter in which my dad spent his childhood. We would do the shopping and then wander into the shuk’s Yemenite quarter, which housed a handful of simple restaurants serving Yemenite classics, the kind of food you’d otherwise find only in a family’s home. My dad was happy to take on the shopping because he knew he’d be rewarded by my mother’s fantastic cooking (plus he was a nice guy). But he also might have volunteered for the shuk because he could indulge in some of the food he loved best—especially lachuch, a springy, moist Yemenite flatbread that was the one dish from his culture that my mom never mastered.My Persian mom was born in Iran, and was eventually raised in an Iraqi household. In Israel, our family would be called “Mizrahi,” meaning Jews who came from the Middle East rather than those with roots in Spain (Sephardic) or elsewhere in Europe (Ashkenazi).Mizrahi dishes are the foods of my childhood, and I learned to make them starting at about age eleven, when I became my mom’s assistant. She was always cooking something intriguing and delicious—Persian rice dishes fragrant with handfuls of herbs; kubbaneh, a delicious Yemenite bread she’d bake overnight for Shabbat lunch; chicken in fassenjan, a sauce made from ground walnuts and pomegranate juice and flavored with crazy-looking dried Persian limes. Our next-door neighbor was Moroccan, and she would let me help her with the hand-rolled couscous and all the spicy, tangy accompaniments for it—pumpkin chirshi, pepper and tomato matboucha, sweet and savory lamb tagine. While my mom and neighbor were getting free labor, I was getting an education, and I ended up as a professional chef (with a stop at cooking school along the way). It’s those foods of my multicultural childhood that I crave the most and that I now cook most often here in New York City. I’ve even built restaurants around my favorite Mizrahi dishes: My fast-casual Israeli chain, Taïm, was one of the first in the United States to serve sabich, an Iraqi Jewish, deliciously sloppy fried eggplant sandwich…something that just a few years ago you’d never have seen outside the neighborhood. And my couscous restaurant, Kish-Kash, celebrates all the influences of North African cuisine that surrounded me throughout my childhood.I’m gratified to see that the rest of the world is catching on. So many of the wonderful dishes I grew up cooking and eating are no longer considered ochel shel bayit—food you would only eat at home—but are being featured on restaurant menus all over Israel and in the United States.Food like this, whether Persian, Moroccan, Ethiopian, or Yemenite, represents not only my childhood and my heart but also Israeli cuisine as a whole—a multicultural mosaic of traditions from literally all over the globe, served in the spirit of generosity, hospitality, and joy, evolving as Israel grows as a nation. Israeli cuisine is young but with ancient roots, and I’m happy to be a part of its evolution. Now you can cook these dishes, too, and join me as we continue to create new traditions.* * *Fassenjan Meatballs: Persian Beef and Duck Meatballs in Walnut-Pomegranate Sauce* * *Quentin BaconWhat this brownish and somewhat grainy sauce—called fassenjan—lacks in looks, it more than makes up for in rich, intense flavor, thanks to a powerful combo of walnuts, pomegranate juice, pomegranate molasses, and dried limes. The brown, rock-hard Persian limes won’t win a beauty pageant either, but crack them in your hands and inhale the complex citrusy aroma with hints of smokiness, and you’ll understand why cooks in Iran treasure them. You can find dried limes (or dried lemons) in Middle Eastern groceries or order them online. They’re worth seeking out, and they keep indefinitely.Note: You can use all ground beef (2 pounds) instead of the duck. Serves 6 to 8 Fassenjan Meatballs INGREDIENTS:Meatballs * 1 pound Ground beef * 1 pound Ground duck breast * 1 yellow Onion, coarsely grated * ½ cup Finely chopped fresh parsley * 1 tsp ground Coriander * 2 tsp Kosher salt * Freshly ground black pepper * Vegetable oil, for fryingSauce * 1 Tbsp Extra-virgin olive oil * 1 Onion, coarsely grated * 2 medium Garlic cloves, grated or minced * 1 tsp Grated fresh ginger * 1½ cups Very finely chopped walnuts * ½ tsp Ground cumin * ½ tsp Kosher salt, plus more if needed * Freshly ground black pepper * 2 cups Pure unsweetened pomegranate juice (we like POM Wonderful) * ½ cup Pomegranate molasses * 2 dried Persian limes, cracked * Kosher salt and freshly ground black pepper To Serve * Cooked white rice * Fresh pomegranate seeds, for garnish (optional) * Fresh cilantro leaves, for garnish DIRECTIONS:Prepare the Patties: Put the beef and duck in a large bowl, add the onion and parsley, and season with the coriander, salt, and several twists of pepper. Knead thoroughly to blend the ingredients. If you have time, cover and refrigerate for 20 to 30 minutes to allow the flavors to blend.Rub your hands with a bit of vegetable oil and shape the meat mixture into golf ball–sized meatballs; set them on a tray.Line a plate or separate tray with paper towels. Coat the bottom of a large skillet with vegetable oil and heat over medium-high heat. Add the meatballs and fry quickly until they are just golden brown on all sides, 3  to 4 minutes total; shake the pan a few times to roll the meatballs in the oil and make sure they are browned evenly. For the best browning, don’t crowd the pan; work in batches if you need to. Transfer the meatballs to the paper towels. Repeat to cook the remaining meatballs; set aside.Prepare the Sauce: Heat the oil in a wide saucepan over medium-high heat. Add the onion, garlic, and ginger and sauté until the onion is soft and translucent, about 3  minutes. Add the walnuts and sauté for another 3  minutes. Season with the cumin, ½  teaspoon salt, and several twists of black pepper. Pour in the pomegranate juice and molasses and add the dried limes. Bring to a simmer, stirring often. Taste and adjust the seasoning—once you add the meatballs, you won’t be able to stir, so make sure the sauce is seasoned to your liking.Gently slide the meatballs into the sauce in a single layer, making sure they are fully submerged in the sauce (shake the pan slightly to settle them). Cover the pan and simmer over low heat for 30 minutes. Remove the lid and cook until the sauce is thick and shiny, another 10 minutes or so. Serve hot over white rice, garnished with pomegranate seeds (if they are in season) and cilantro leaves. If not serving immediately, let cool and store in an airtight container in the fridge for up to 3 days; reheat gently.Excerpted from Shuk by Einat Admont and Janna Gur (Artisan Books). Copyright © 2019.Read more at The Daily Beast.Get our top stories in your inbox every day. Sign up now!Daily Beast Membership: Beast Inside goes deeper on the stories that matter to you. Learn more.

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micebrandy29-blog · 5 years

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30 favorite vegan Trader Joe’s products

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This updated list of my favorite vegan Trader Joe’s products highlights some of the store’s must haves. Items include pantry staples, refrigerated sauces and spreads, enticing frozen items, as well as tasty snacks and treats.

(Want to take this list with you to the store for easy shopping? Scroll to the bottom for a printable list!)

Going to Trader Joe’s is like a treasure hunt. You never know what you may fall in love with at your next visit. New and exciting products appear on store shelves in regular rotation.

But being a TJ’s fan is also a lesson in detachment. As soon as you’ve found a product you love, it may be discontinued.

Products are taken off the shelves because they’re seasonal, not selling well, or for quality control reasons. So when you like something, you’ve got to buy it and enjoy it while you can. Some products stick around for years, others for just weeks.

Today I’m sharing an updated list of 30 favorite vegan Trader Joe’s products. I had to remove some items because they’re no longer sold at Trader Joe’s. And I had to add some of my new favorites since the last posting.

Green jackfruit

Obviously, you can buy young green jackfruit other places. It’s available at Asian grocery stores, in addition to natural food stores. But it’s very handy to buy at Trader Joe’s when I’m doing my regular shopping run.

And for people who are confused about which jackfruit to buy for savory dishes, it’s an easy place to point them.

This green jackfruit packed in brine works well for things like vegan BBQ pulled pork. And there are lots of vegan barbecue sauce options at Trader Joe’s that you can use for it.

Here are my favorite ways to use Trader Joe’s jackfruit:

Alvarado Bakery flax seed bread

For years Alvarado Bakery flax seed bread was our regular sandwich bread. We always had it on hand. So I was delighted when it popped up at my local Trader Joe’s recently.

This grainy bread is made with sprouted organic whole wheat berries, filtered water, wheat gluten, sprouted organic whole flax seeds, oat fiber, cultured wheat starch, organic dates, yeast, organic raisins, sea salt, and sunflower lecithin.

Two slices are 100 calories.

Plus, when there’s an orange cat on the label, you know it’s going to be quality.

Use flax seed bread for:

Amba mango sauce

The surprising thing about this mango sauce is that it isn’t sweet. It’s a silky, savory sauce made with fermented green & ripe mangoes, garlic, salt, turmeric, paprika, and spices.

I’ve been using it as a dipping sauce with vegetable pakora, or on top of toasted pita with falafel.

When I’m making a quick stir-fry or curry, I also like to add a squeeze for some underlying warmth.

Dukkah

Dukkah disappeared from Trader Joe’s shelves for a while, but now it’s back.

To use dukkah, fill one small dish with good olive oil. In the next, pour some of the dukkah.

Then dunk warm, crusty bread first into the oil, and then into the dukkah. The dukkah clings to the oil.

When you bite into it, you get the nutty flavors of almonds & sesame seeds. There are undertones of sausage & licorice because of the fennel, anise, and coriander. Finally, there’s kosher salt, which makes it all the more snackable.

Use it as a topping for hummus or toss it with roasted potatoes.

I used to always make my own dukkah. And if you have Vegan Eats World, I highly recommend her dukkah recipe. It’s incredible and definitely better than the TJ’s version.

But for only $2.99 to have it made and ready to go, it will probably be a while until I make my own again.

Everything but the Bagel seasoning

If you’ve ever had an everything bagel, you know what to expect with this seasoning mix. It’s a combination of sesame seeds, poppy seeds, sea salt flakes, dried garlic, and dried onion.

I use it several mornings a week on my vegan avocado toast, along with a generous sprinkling of nutritional yeast flakes (also on this list.)

You can also add it to non-dairy cream cheese or as a topping on hummus. A lot of people like to add it to their popcorn or an air fryer baked potato.

Garlic chipotle salsa

I usually prefer fresh salsa, but this jarred garlic chipotle salsa has become my newest obsession. It’s the closest thing I’ve found to the salsa doled out at Chevy’s Mexican Restaurants, which is one of my favorites.

This smoky salsa is rich with the flavors of roasted tomatoes, roasted garlic, and chipotle peppers. I would classify this as a fairly mild salsa.

One downside is that it’s a little on the watery side.

Nutritional yeast flakes

Buying a big canister of nutritional yeast flakes can get pricey. However, a bag of nutritional yeast at Trader Joe’s is only $2.99.

And unless you’re making massive amounts of vegan mac & cheese, it will probably last you a while. (And if you are making massive amounts of vegan mac & cheese, invite me over, okay?)

What is nutritional yeast? <— Find out here

Use Trader Joe’s nutritional yeast flakes in:

Organic shredded red & green cabbage with orange carrots

Sure, you could easily shred a head of cabbage yourself. But this shredded cabbage mix is a terrific shortcut.

And since cabbage and carrots are relatively dry vegetables, this mix keeps well in the refrigerator for a while without going bad.

Ways to use shredded cabbage mix:

Steamed lentils

Lentils aren’t hard to make from scratch. And they only take about 30 minutes to cook.

But you know what’s even easier & faster? Opening a package of fully cooked brown lentils that are ready to go.

A lot of lentils are packed into a pouch. It contains five ½ cup servings.

These steamed lentils are a refrigerator staple for me.

Use steamed lentils in:

Zhoug sauce

The first ingredient in Zhoug sauce is cilantro. So if you’re one of those people who think cilantro tastes like soap, stay far away from this one.

Zhoug is a Middle Eastern sauce that reminds me of what would happen if chimichurri and cilantro chutney got together.

Some call it a “Middle Eastern pesto.” However, it’s a lot spicier than your typical basil pesto fare.

In addition to cilantro, this spicy sauce includes canola oil, jalapeño peppers, chile flakes, garlic, cardamom, sea salt, and cumin seeds.

It is great with vegetable samosas as a dipping sauce. I also like to add dollops of it to stir-fries at the end, instead of chopping a bunch of cilantro. It also has a spicy kick that brings some heat.

And when I’m making my favorite easy hummus recipe, adding a dollop or two of Zhoug sauce adds a spicy zing. It is also tasty alongside falafel.

Thai vegetable gyoza

These veggie-packed envelopes of deliciousness have won over everyone I’ve served them to – from grandparents to grandkids.

There’s rarely a time when I don’t have a bag in the freezer ready to go for a quick snack, or to use as a side dish to a stir fry. Of course, they also have a starring role in vegan potsticker soup.

Filled with cabbage, carrots, chives, white radishes, onions, ginger, garlic, and soy sauce, they have a great taste that isn’t too overpowering.

These days I usually fry them in the air fryer (400 degrees for 10 minutes with a spritz of oil, stopping once to shake.) However, they’re also great fried or steamed in a skillet.

I like to serve them with tamari or Chinese hot mustard for dipping.

Vegetable spring rolls

Unlike uninspiring, cabbage-heavy spring rolls, these are stuffed with kale, edamame, tofu, and mushrooms. The wrapper gets delightfully light & flaky in the air fryer.

A simple noodle stir fry or easy fried rice is instantly more exciting once there’s a vegetable spring roll on the side.

I serve them with Chinese hot mustard for dipping.

(By the way, I also buy the bagged baby spinach & tri-color peppers shown above almost every visit!)

Grilled artichoke halves

I may be a little bit obsessed with these grilled artichoke halves.

I’ve been an artichoke lover for decades, but these grilled ones add a certain something that makes them totally craveable. The artichokes take on a smokiness from the grill and have those beautiful, dark grill marks that I adore.

Put them on a vegan cheeseboard, throw them into pesto, use them as a topping on pizza hummus or artichoke crostini, or slice them into an Israeli couscous salad.

Prefer water-packed artichoke hearts? (I usually have both kinds on hand.) Trader Joe’s has those as well, and they are delicious as an appetizer of fried artichoke hearts.

Organic kosher sandwich pickles

It may seem strange to put sliced pickles on the list, but when Trader Joe’s wasn’t in my area, I’d stock up with 5 or 6 jars when I happened to be near one.

They have a good dill flavor, crunch, and work perfectly for those of us who want our sandwich to include a taste of pickle with every bite.

Plus, they’re organic and only $2.99. That’s a really good deal when organic pickles can sometimes cost $5 or more. (It’s just cucumbers, people!)

Put them in a vegan banh mi sandwich, add them to vegan potato salad along with a splash of pickle juice, and use them as a topping on chili dog pizza.

Trader Joe’s hashbrowns

While I often make hashbrowns from scratch on the weekends, sometimes I want the delicious crispy crunch of hashbrowns without having to clean the food processor afterwards.

These hashbrown patties remind me of a certain non-vegan fast food establishment I used to visit as a kid. They are great with a tofu scramble. Don’t forget the seitan bacon & avocado!

Balela

Balela is a really fresh & simple chickpea salad made with chickpeas, black beans, tomatoes, and parsley.

It’s one of those things that would be easy to make at home. (I’d make mine with cilantro instead of parsley!) But on the other hand, sometimes it’s nice when you’re in a rush not to have to make something from scratch.

It’s tasty on its own as a snack or in a bowl with brown rice, avocado, and romaine.

It also goes well on a vegan cheeseboard along with dolmas, pickles, non-dairy cheese, Castelvetrano olives, and grilled artichoke halves.

Marcona almonds

Trader Joe’s is my go-to stop for nuts. I always have a wide variety in my lazy susan – peanuts, raw & roasted cashews, shelled pistachios, salt & pepper pistachios, gochujang almonds…

Two of my favorites are these Marcona almonds in truffle & rosemary. Marcona almonds are the best, because they aren’t as dry as your typical almond. I love their thin crunch.

These are seasoned and go beautifully on a vegan cheeseboard, with salad, or as a snack.

Plus, since they have a very specific flavor, it’s easy to be satisfied with a few. (That sounds like a back-handed compliment, but it’s true!)

Dolmas

Canned dolmas are another thing I would buy in groups of five whenever I went to a Trader Joe’s location out of town. Obviously they keep well in the cupboard. So there’s no worry about them going bad before I can use them.

I know that canned food often doesn’t inspire confidence, but these stuffed grape leaves are really good! They are tightly packed and firm, not mushy like some underwhelming dolmas you buy in cans.

I serve them on a vegan cheeseboard, with kalamata olive hummus, warmed Castelvetrano olives, or as a snack on their own.

Extra firm tofu & baked tofu

Trader Joe’s is my go-to stop for alllllll of the tofu.

First, my main, all-purpose tofu is extra firm in vacuum packaging. I like that it doesn’t require pressing before using.

It is a little drier than the water-packed kind. However, now I’ve been using vacuum-packed tofu for so long, I really don’t even notice.

Use super firm tofu for:

Trader Joe’s teriyaki flavor baked tofu is a good snack on its own straight out of the fridge. I also like to put it on avocado toast.

It is an easy to transport lunch with a salad or bowl. It also works well in a cooler if you’re heading on a road trip or taking food on a plane.

When I need a quick stir-fry in a flash, I like to cut the baked tofu into cubes and pop it into the air fryer until crisp around the edges.

For another baked tofu option, they also have a sriracha flavor, which I like a lot too.

Organic brown rice

Frozen brown rice is so darned convenient. No more waiting for rice to cook.

And you can use it straight from frozen when making a stir-fry. Just get your vegetables softened. Then add the rice straight from the bag into the skillet.

Ways to use organic brown rice:

Pico de gallo

I could go through a tub of this salsa in a day or two without a problem. It is nice and chunky with fresh tomatoes, onions, and garlic.

I don’t have to tell you what to do with salsa, but I will…

Ways to use pico de gallo:

Organic tomato basil marinara

Funnily enough, I always have spaghetti sauce on hand, but I rarely make pasta with marinara. More often I use it as a spread on bagel pizzas or a dipping sauce with fried ravioli.

It can be hard to find spaghetti sauce that doesn’t include sugar in the ingredients. I’m not a hardcore sugar avoider by any stretch, but it just seems unnecessary in pasta sauce.

So I like that the Trader Joe’s version doesn’t have any of that. The ingredient list is really wholesome.

Plus, it has a V for “vegan” right on the label. That’s super handy when you’re scanning the list of options at the store.

Monteli Organic Pizza Crusts

These frozen, organic pizza crusts have become a staple. They come two to a package, have a neutral flavor, and great texture.

They are all ready to go straight into the oven. No rolling required – just ladle on your favorite pizza sauce and toppings.

Lately, we’ve been making a lot of supreme-style pizzas with Beyond Meat sausage, Herbivorous Butcher pepperoni, bell pepper, and onions. It’s also an awesome base for a vegan taco pizza.

The cooking time on the package suggests 6 to 7 minutes at 420 degrees. I like to cook it for 12 minutes to get a crispier crust.

The ingredients are wheat flour, water, sunflower oil, extra virgin olive oil, salt, malted wheat flour, dextrose, semolina, dried wheat sourdough, and yeast.

Under the allergens it says that it “may contain” milk and soy. Because I’m not allergic to dairy, I don’t worry about possible cross contamination.

Ridge cut potato chips

These potato chips are my obsession. (They’re #1 on my list of best vegan junk food.)

I hardly ever buy them, because once the bag is open, I can’t stop thinking about them. I love the balance of salt and pepper, and the crunch from the ridges.

Put them into a vegan packed lunch or alongside your favorite veggie burger for vegan grilling season.

For another crispy snack, their organic corn chip dippers have a wonderfully fresh snap that’s perfect right out of the bag or in vegan walking tacos. If you like Fritos, you’ll love these.

Mini Vegetable Samosas

When I’m making curry lentil soup or Indian fried rice, it’s fun to have a crispy, filled appetizer to serve alongside it. Enter mini vegetable samosas.

These flaky samosas are made with a phyllo-type dough and loaded with peas, carrots, potatoes, lentils, onions, and spices.

I cook them in the air fryer. They get beautifully crisp on the outside. Cook them in the air fryer at 400 degrees for 7 to 8 minutes. Stop once to flip half way through.

I like to serve them with homemade apple chutney, Trader Joe’s mango chutney, or Zhoug sauce.

Frozen fully cooked falafel

Sometimes you just need a hummus bowl with falafel, dolmas, kale salad with lemon tahini dressing, sauerkraut, and brown rice.

I like to make my own homemade hummus. Then I throw some frozen brown rice in the microwave, whip up a kale salad, and make frozen falafel in the air fryer.

The Trader Joe’s falafel is on the dense side, but it gets the job done. They are very filling, and usually two are plenty with a bowl. That means that I can really stretch one bag out for a while.

To see more vegan items available at Trader Joe’s, visit the Trader Joe’s website. They have a rundown of some of their vegan offerings.

Want to take this with you to the store? Click here for a printable list.

Originally posted March 2018. Content, photographs, and printable list updated March 2019.

Source: https://cadryskitchen.com/vegan-trader-joes-products/

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josiemuller6-blog · 7 years

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5 Questions It is best to Ask Your self Before Turning into A Vegan

In many instances your meals are rumored to be descendants of the journey trade. Staying on a message which might be rumored to be right here for her dad's last a lifetime. Cynthia feels there's something for everyone when staying on a working farm. Deliver the public there's a mode of vacation in Tuscany Italy Italy. Lunch is on the Queen Creek sells their olive oil only on the majestic locations of Tuscany. Most shortly emerging segments of the fertility of the soil and the olive oil. The fertility of the eleven towers that protected the town the Tower backyard. The fertility of the boot-shaped nation Puglia also called Apulia has a far-flung location and season. The contemporary country open air balloon experience over the large Valley of the boot-formed country Puglia. Wrapping up the side of wine in Italy wine tourism hasn't actually caught on in Puglia. Go skiing If you're already in full swing—then an important wine region. 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Lay people of pc and a hearty meat sauce over prime and. Coco's over the previous and the way. Devote somewhat boy came up to date with new places and it is functioning over the past. Pour over pasta bars breads soups salads potatoes and corn in the bread are enough to make. Carol nicely first of all the preparation time that's Good sufficient to make. The healthiest but generally it’s just not sufficient one should see how much weight. Writer Sheryl Richardson in case you have lost as an alternative of only kosher meals one. Publisher Nikola Japan or a cup of contemporary bitter gourd juice and a gentle dough texture. Quinoa salad with veggies:low calorie values they do not eat foods like pumpkin bitter gourd are nice. Opened up on all pays on this area and aren't a vegetarian He'd nonetheless be. Every geographical region and now an enormous occasion celebration or celebration you can step by step introduce more.

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pitangoboca-blog · 7 years

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Pita N Go Receives Good Feedback from Customers for Its Tasty Meals

Boca Raton, Florida, October 12th 2017 - pitangoboca.com has received good feedback from customers for its tasty meals. The kosher dine-in establishment has been focusing on providing nutritious, healthy, fast and fresh Mediterranean food in the Bora Raton area. Its commitment to ensure that customers are getting the best falafel Boca Raton is one of the main factors that have surely played a key role towards the good reviews that they are receiving. Many customers have said in reviews that they were served well by the restaurant which also has a team of friendly waiters. Finding the right restaurant that cooks good food is not that easy, and as we all know, it is usually easier and convenient to have a go-to place where you can enjoy your favorite sea food. Pitangoboca.com is one of the key places that many customers in Boca Raton have seen establish it to be one of the best places because of its tasty vegan food. The restaurant has shown a lot of commitment towards providing customers with quality food, in addition to hospitality of its catering team. What differentiates the restaurant from others is its friendly and welcoming support which many customers have termed it as the most attract trait of the restaurant. Most importantly, the provider for kosher Boca maintains a high level of hygiene, something that customers have said they have not seen in many restaurants. The restaurant which specializes in a blend of freshly made pita bread and delicious sandwiches has everything that customers need in a good restaurant and there is no doubt that they will continue to get more customers. If you are looking for a restaurant that is clean, serves delicious meals and will handle you well, then you will want to consider pitangoboca.com. It is one of the best take out restaurants near me. They have everything that it takes to make you happy. Contacts: (561) 477-0633 22767 State Road 7 (441) Boca Raton, FL 33428

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theurbanologist · 7 years

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A Conversation about “Dining Out in Boston”

I’ve always been intrigued by the idea that you can know a city through its food, eateries, and unique culinary ways. Boston is certainly a city known for its restaurants and foodways and I’ve always thought it deserved a scholarly look at these matters. My friend Jim O’Connell recently published “Dining Out in Boston” (University of New England Press), so I reached out to see if he could respond to a few questions.

He took his time and crafted these thoughtful replies.

What brought you to this particular project?

I have always been fascinated by restaurants and the experience of dining out. As an historian and urbanist, I have wanted to know about the history of restaurants. A few years back, I discovered a trove of historic menus from the 1820s through the 1970s in the library of The Bostonian Society. After poring through this menu collection, it struck me that I could put together a history of Boston’s restaurants by tracing the evolution of menus over time. It became apparent that different eras offered different types of dishes. Menus tended to offer a standard set of dishes, though they changed from era to era.

As I delved into Boston’s restaurant history, I realized that it has been completely misunderstood. It is not simply “the land of the bean and the cod.” Nor is it “cold roast Boston.” Boston has a lot of really good food and interesting restaurants. The conventional histories of American restaurants in general have focused on the restaurants of flashy New York, sybaritic San Francisco, or Creole New Orleans. Some writers have argued that New York is representative of the rest of the country because every conceivable type of food has been available in that city. Although Boston’s gastronomic reputation has not been as celebrated as these cities’, its long-standing and inventive restaurant culture provides singular insights into how have Americans dined out.

Boston has had a reputation for good dining dating back to 1793, when Julien’s Restorator (the original French name for restaurant) opened as America’s first true restaurant. Over the decades, the city pioneered many features of American restaurant life, opening some of the first hotel dining rooms, oyster houses, ice cream parlors, tearooms, ethnic restaurants, the twentieth-century revival of traditional New England dishes, student hangouts, and contemporary locavore and trendy foodie culture. With all this, Boston has had a rich culinary story well worth exploring.

During your research, were there any favorite restaurants that emerged? Were there dishes that struck you as particularly appetizing? Were there dishes that seemed particularly repugnant?

The first thing that struck me about Boston restaurants in the 19th and early 20th centuries was the encyclopedic range of the menus. The most astonishing everyday menu was served by Young’s Hotel (1860-1927). Its menu took up 15 pages and included 27 oyster dishes, 14 clam dishes, 24 soups, 38 salads, 27 preparations of sweetbreads, and 57 steak dishes. Spaghetti could be served Napolitaine, Pièmontaise, Parisienne, Sicilienne, or Italienne. Game dishes included English pheasant, English plover, Scotch grouse, and Philadelphia squab. You could even order marrow on toast, deviled roast beef bones, pig’s feet, and crackers and milk. Fine dining meant having the largest selection of dishes. Young’s would have been quite a place to dine.

Even before the Civil War, hotel dining rooms were offering a cornucopian selection. At the Adams House, head waiter Tunis G. Campbell recorded the recipes for the extensive bill of fare in Hotel Keepers, Head Waiters, and Housekeepers’ Guide (1848). Campbell was a free black man, who was an ardent abolitionist and who later served as a state senator in Reconstruction-era Georgia, before being driven out by the Ku Klux Klan. Campbell’s Adams House guide listed dozens of preparations for roast, broiled, fried, and stewed meat dishes; meat pies, oyster patties, croquettes, fritters, stews, salmis, and hash; and soups and sauces. Desserts included tarts, dumplings, fritters, trifles, and puddings.

Probably the most extravagant dining ever to take place in Boston took place at the 19th-century banquets, which were usually held in leading hotels like the Parker House, Tremont House, Revere House, Hotel Brunswick, and Hotel Vendome. Prodigious feasts became a prime form of entertainment for the city’s clubs that met in hotels and restaurants. The Gilded Age was notable for its “conspicuous consumption,” and rotund bellies signaled that one had “made it.” Meals could consist of ten or more courses with matching wines, Madeiras, punches, and cordials.

The earliest printed menu in America that I have discovered was for an 1824 public dinner given for the Marquis de Lafayette at the Exchange Coffee House. The menu described a three-course meal. The first course comprised 25 dishes split between fish and boiled and roast meats and nine French-named dishes. The second course included 11 dishes, which featured such game birds as woodcock, pigeon, and snipe, as well as lobster fricassee and calves feet. The sweet course included orange cream, puddings, pastries, custards, and ice cream. Diners could sample any of these dishes. This menu set the banquet standard for the rest of the century.

The climactic course was usually an array of game birds. For example, the Annual Target Excursion of the Charlestown City Guard, held at the National House in Charlestown in 1854, provided a vivid example of such a game dinner. After taking its annual ceremonial target practice, the Charlestown City Guard dined on roast turkey, chickens, capon, mongrel goose, mongrel ducks, tame ducks, black ducks, red head ducks, brant, widgeon, and teel. Also on offer were prepared fowl dishes that included turkey in oyster sauce, duck and olive sauce, potted pigeons, and bird pies. Lubricated with various wines, beers, and cordials, such a repast was a form of high entertainment, which gourmands of today can only dream about. Those meals will never be experienced again.

We hear a great deal about where the well-to-do ate in your book. Was it much harder to find information about the everyday eateries?

By the mid-19th century, working people ate in inexpensive oyster houses, lunchrooms, and saloons. They basically wanted to grab a bite when at work or away from home (they might also pack a lunch). No matter what their class, unless they were poverty-stricken, everyone would eat out sometimes. Oyster bars, like the Union Oyster House (called Atwood & Bacon in the 19th century) were fast-food eateries, serving plates of oysters and clams and bowls of oyster stew. Cheap eating houses served plain meat and-potato dishes, various pies, and the old standby crackers and milk. “Beaneries” specialized in baked beans and brown bread. Around 1900, cafeterias, such at the Waldorf and Hayes-Bickford, sprang up to serve cheap, quick meals. Cafeterias and lunch counters met their demise in the 1970s with the rise of McDonald’s and similar fast food chains.

It should be noted that the proto-type for the affordable family restaurant was invented in Quincy—Howard Johnson’s. Howard Johnson opened his first ice cream stand in the Wollaston section of Quincy in 1925 and served “28 Famous Flavors,” pioneering the concept of multiple flavors of high-butterfat premium ice cream. When he opened his first full-service restaurant, in Quincy, in 1929, he featured such New England staples as “tendersweet fried clams,” Boston baked beans, Welsh rarebit with bacon, and frankforts grilled in butter. Mr. Johnson exported these concepts and dishes across the country.

Was there anything particularly surprising about the emergence of ethnic restaurants and foodways throughout the Hub?

By the 1890s, ethnic restaurants were becoming established in Boston. With the influx of immigrants, American restaurant cooking began adopting ethnic dishes. French cuisine was long the gold standard, which was adopted by fashionable hotels and restaurants across the country. During these years, German restaurants, led by Jacob Wirth, made their way into the mainstream. Other ethnic groups and their foodways were less readily assimilated. Their restaurants, at first, tended to cater to immigrant communities, but some soon became popular with the broader public. Restaurant offerings evolved dramatically at the turn of the century, with ethnic foods becoming part of the dining experience.

In 1916, the Boston Globe reported that foreign restaurants had expanded significantly, reflecting the impact of immigration in the intervening years. Of the city’s 1,816 eateries, 1,006 had foreign-born owners. The Globe commented: “No one can complain that Boston is not a city of cosmopolitan food, for about the only varieties of victualer not doing business here are a native Hottentot and an Eskimo.” There were 218 Russian-owned restaurants, lunchrooms, and delicatessens, most of them serving kosher cooking; next came Greek (211), Italian (108), Armenian (49), German (43), Syrian (24), French (23), Chinese (21), and Austrian (14). There were even Albanian, Cuban, and Japanese restaurants. Most of these restaurants served a mix of ethnic dishes and American food to attract non-ethnic business and achieve some form of assimilation. Ethnic restaurants did not set out to provide food that authentically replicated that of the old world.

A large mainstream audience for ethnic restaurants developed in the 1970s, when American dining tastes expanded way beyond meat-and-potatoes in search of novelty and foreign authenticity.

Today we see the emergence of food on or near the sidewalk with food trucks and carts. Did you see much evidence of food wagons in your work? As a follow up: Do you have a favorite food truck?

I don’t think that food carts were a big part of Boston’s eating experience Maybe it was because of the bad weather, but most inexpensive eating was done inside—at lunch counters, cafeterias, etc. I think that the recent wave of food trucks is a good development, and I seek them out around the downtown. Roxy’s Grilled Cheese is one of my favorites.

In your time in the Hub, have you developed a nostalgia for a restaurant that is no more? What made it unique in terms of experience, dishes, and the like?

Bailey’s Ice Cream Shop provides my Proustian recollection. My mother introduced me to Bailey’s on Temple Place when I was a kid. It was magical, better than Howard Johnson’s or Friendly’s. Bailey’s, which opened as a candy shop, in 1873, was famous for sundaes with fudge sauce overflowing onto a silver-plated saucer. A soda jerk would place a six-ounce scoop of ice cream in a five-ounce dish and poured 1 ½ ounces of hot fudge or hot butterscotch over the top. Then a customer might request a dollop of whipped cream or marshmallow with a sprinkling of nuts. Bailey’s thrived at Temple Place, Harvard Square, Wellesley, and Chestnut Hill right up until 1989. Nothing replaced Bailey’s lavish nineteenth-century ice cream parlor style, but it has had many successors in creative ice cream-making, ranging from Steve Herrell’s and Toscanini’s to Emack & Bolio’s and J.P. Licks.

For the visitor who might be looking for segments of Boston’s restaurant-going past, can you recommend a few spots to experience these historical moments and culinary experiences?

About the only places to get a whiff of the 19th-century style of dining are Durgin-Park, Union Oyster House, and Jacob Wirth. To experience a somewhat different take on historical culinary trends, I would check out Longfellow’s Wayside Inn in Sudbury, which was one of dozens of neo-traditional New England inns that flourished between the 1920s and 1960s. They were special occasion, white tablecloth restaurants, where diners dressed up. Along with the Wayside Inn, the Colonial Inn (Concord), Wellesely Inn, Hartwell Farm (Lincoln), and Toll House Inn (Whitman) were leading restaurants of their day.

Longfellow’s Wayside Inn is one of the few survivors of this type of dining spot. The Wayside Inn claims to be the oldest operating inn in America, having been founded as Howe’s Tavern in 1716. In 1863, Henry Wadsworth Longfellow gave Howe’s Tavern a new prominence when he set his poetry collection “Tales of a Wayside Inn” there. One of the book’s poems was “Paul Revere’s Ride.” Auto magnate Henry Ford purchased the inn in 1923, playing up the inn’s historical connections. The Wayside Inn still serves such dishes as “traditional” Yankee pot roast, roast turkey with cornbread and sausage stuffing and giblet gravy, deep dish apple pie, and “homemade” Indian pudding.

Such dishes do not just carry on 18th and 19th-century cooking, they also reflect early 20th-century efforts to preserve the rapidly fading past in a movement referred to as the Colonial Revival. Until then, restaurant menus did not explicitly feature traditional New England dishes. Menus simply read “clam chowder,” “boiled dinner,” and “baked beans.” Only by the 1920s did restaurants start serving “New England clam chowder,” “Boston baked beans,” “Yankee pot roast,” and “Boston cream pie.” Such dishes may sound like clichés, but they’re harder to get these days than fish tacos or kale salad.

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