#they look like shrimp at different stages in the cooking process

[kenobion]

And now I shall attempt to compose a bass line *sweats*

#my bass clefs are so inconsistent #they look like shrimp at different stages in the cooking process #rip #bass stuff #random

[scarlettaagni]

scenes i am endlessly thinking about presented in semi-chronological order

another Yautja kid makes fun of pup Missy’s family so she tackles him and starts swinging

Zola asks Missy if Yautja have music or dancing and her only reference was a ritual from when she was younger when the clan Ancient gave out gauntlets to the pups

Missy breaks a drawing board over another kid’s head for erasing her art

wordless and contextless cold-open where Missy watches her helmet and gear being made and assembled, picking a grappling hook gauntlet over the traditional wristblades and testing the weapons, seeing her parents off, then shooting off to earth. she just straight up goes through the however many stages of grief the entire trip

towards the end of her first fight of the hunt, she disarms the last guy and steps on the gun before he can reach it, but after a thought she steps off it and in fact kicks it to him, lets him get his shit together as she turns around to wait, lets him get a few shots in before disarming him again and tearing his head off. big confidence boost for her [flower emoji]

then she kneels down by the other bodies sharpening her blades so she can start flaying them, scene of, or some scenes of the flaying process and the hanging

Missy steals shrimp from the food table they set out and she makes it a habit of stealing raw meat and fish to eat. She can cook it if she wants but half the time she just slides the mouthpiece of her mask off and eats it right there and then because Yautja don't get salmonella or botulism

Missy watches a wake in a church and goes to observe the coffin when it’s brought in the back and scares the shit out of somebody who walks in during that

Missy watches human kids playing tag and picks up some choice phrases to use, but decides to bounce when kids start pointing at her and calling their parents to look

Missy is checking out the residence near the chicken coop she keeps returning to for food, accidentally catches Zola’s attention so as Zola sticks her head out of the window to see what’s up, a loc of her hair hangs in Missy’s face but Zola heads back inside before Missy can touch it

general scenes of Missy being unsupervised in Zola’s house and investigating stuff like how hot the stove gets and their gun storage and playing Zola’s music

Zola teaches Missy how to handle cats with her cat Buster, Missy proceeds to pet him for an entire hour

Zola’s dad gets home before Zola does while Missy is blasting music and she impersonates Zola with what few clips of her voice she can contextually use, when Zola gets there she manages to convince her dad that she just left a recording on her laptop open and is a little offended at being impersonated

Missy eats what Zola gives her by turning around and slav squatting so she doesn't see

flashback scene before that of Missy begging the leader and Ancient for this chance, revealing the two Yautja that see her off were her parents. also scene of ancient taking interest in reviewing her biomask recordings with/in place of the leader because Ancient is the Cool Grandpa who jives with her vibes

Zola shows Missy some chicken eggs about to hatch, one starts and Missy raises her fist to crush it but Zola stops her and lets her admire the newborn chick and hands her an older chick to observe

The two of them bond over their upcoming initiation into adulthood and their desire to not let their fathers down and make them proud of them

scene where Missy finds a carnival, watches the tradition of hitting targets for a toy, which is often won by somebody but given away to a loved one so while no one is paying attention she hits a target and takes a toy as a trophy and gives it to Zola next time she sees her

scene where Missy is desperate enough to literally pray to the Yautja gods for luck so she chants her name over and over above a fire and one of her trophies

Missy decapitates King and warns Zola that she stashed it in a bale of hay but no warning can prepare Zola so she just tries her best not to scream

Missy commandeers a motorcycle by nonfatally tossing the owner off it, using a mode that detects the most touched parts of the motorcycle to teach herself what parts to hold onto, then places her mask onto Zola to protect her identity but more importantly, allow her plasmacaster to shoot backwards using Zola’s gaze for targeting while Missy operates the bike

motorcycle chase scene where they’re being chased by military jeeps and helicopters, the chase filmed and broadcast on TV where in order to get the help of the public, paint Missy as a human escaped convict who has stolen experimental technology

Zola takes the mask off when the coast is clear and she complains that the inside of the mask smells like seafood

Zola’s dad freaks out cause he instantly recognizes her on TV and this is a scene i kinda don’t want to have cause I prefer him to be unaware of Missy’s existence but i really want her to confront him and say that Zola is the bravest human she’s met thus far and that her own father would be proud to have a daughter like Zola (roundabout way of saying she wants to be like Zola)

[gushes immensely] Missy goes into dangerous situations because she has to and because she can handle the damage it causes her, Zola does it when she doesn’t HAVE to and DESPITE that she can get gravely hurt. after decades of fighting other Yautja, Missy is now very aware that humans are like wet tissue paper and she has mad respect for her human gf being so ride or die when Zola can literally just go home instead of helping her

scene where walking through the woods Missy rightfully senses that she’s being followed, and switches to a mode that lets her see the disguised agents in the trees around her so for the next in-universe hour she has to play dumb while formulating a way out of the trap without making it obvious

it works for a while until she makes a run for it, at the end of which she’s tranqued down, captured, and her belongings rifled through

Missy intimidating the fuck out of the researchers watching her in containment by constantly pressing up against the one-way glass and scratching it where she thinks someone is, because if they have to watch her she won’t make it pleasant for them

Missy flipping them off in like 5 different ways

short interlude between freeing Scorpion and freeing Lurker where he and Missy mock an overheard conversation to get past guards while hiding above the hanging lights

scene in the facility where it’s revealed that technically one other Yautja is alive aside from Lurker and Scorpion, some poor vivisected soul whose nervous system had been laid out and separated from flesh from the waist down and begs for Lurker to kill him honorably

additional scene of finding the other Yautja bodies in cold storage along with many bags of preserved Yautja blood

not essential but scene of Missy just tearing a man in half by stepping on his lower half and pulling up under his arms

Missy heading home, admiring the hairtie Zola gave her and then retying it onto her hair like a band

post-hunt and blooding, Missy asks the Ancient to teach her English

epilogue that definitely won’t happen where Missy brings her closest relatives to earth to meet Zola which would be her little brother, father, mother, and her father’s other mate. Missy’s family is pindrop quiet and just sit on the long-suffering couch while Zola and Missy try desperately to inspire conversation, but luckily the brothers get along and Zola’s brother quickly teaches Missy’s brother how to play video games

i mean i do want an epilogue but if it happens Missy definitely won’t be bringing her family over but otherwise it’s cute. she uproots someone else’s garden as a present for Zola

#nerd stuff #//long post #OCs #Missy #Zola

[c-is-for-circinate]

C’s infinitely modifiable recipe for vaguely niceish dinner-including-vegetables 20 minutes after walking in the front door

Like many of us, my executive function is dead by the end of the day, especially if I’m tired, especially if I’m hungry, and figuring out How To Food when I need it most is hard as fuck, especially if my kitchen’s kind of messy and I stall out on needing supplies or space.

Also like many of us, I have a really hard time figuring out How To Vegetable, because I’m very afraid of buying fresh things that might go bad before I have the spoons to use them.  And IDK about you, but I get really tired of eating the same thing all the time, so the only way to actually make myself get excited about cooking and eating is to have the option for variety.

Luckily for me, I’ve nailed ‘many, many pasta dishes I would not be ashamed to serve my mother’ down to a familiar, easy formula that I can follow with whatever I have on hand in the freezer and cabinets.  Even better, knowing this formula helps me go grocery shopping, because I can buy specific canned, frozen, jarred, and refrigerate-able things knowing several different ways I can use them.

Maybe it will help you too!  Maybe not!  But it has made my life SO MUCH BETTER, so, as a gift from me to you, A Recipe (of sorts).

To start: Drop your shit by the door.  Get out one frying pan, one pasta pot, and a wooden spoon or plastic spatula or whatever you have to cook with.  It does not matter that the counter is a mess; all you need are two clear stove burners.  There are almost no prep steps to fuck with your executive function and block you from starting this process as soon as you get home.

Step 1:  Veggies Get some olive oil heating up in your pan on medium/low.  While it’s warming up, go to your freezer and grab any frozen veggie you own: broccoli, peas, sliced bell peppers, zucchini, spinach, mixed medley, whatever.  When the oil’s hot enough that a couple of drops of water sprinkled into it sizzle a bit but don’t spit, pour the veggies straight into the pan.  (About 1/4 to 1/2 of a bag is usually plenty for me to make dinner + tomorrow’s lunch).  If the oil is Way Too Hot, turn the burner down, wait briefly, and toss the veggies in anyway.  They’re frozen, they’ll survive.

Step 2:  Carbs If you’re doing regular pasta (or those great frozen raviolis they sell at the grocery store, for extra flavor/protein), stick a pot of heavily salted water on the hottest burner cranked up to high, slap a lid on it, and wait for it to boil. If you’re doing couscous or some other fun grain that cooks in 10 minutes or less, get that going however you usually make it. If you’ve got a bunch of leftover rice in the fridge from the other day’s takeout, wait until the veggies are mostly thawed and then toss it right into the frying pan.  Break it up with the wooden spoon and add a little extra oil to make sure none of it’s too dry. (Sadly, this recipe is not scaled for potatoes.)

(Optional: Seasoning #1 If you happen to have minced garlic in your fridge, throw that shit in the frying pan when the veggies are mostly thawed.  If all you’ve got is dried, that’s cool, wait for later.  Make sure you add the liquid soon after, b/c garlic burns fast.  This is also a good time to add ginger, if you have it on hand and the ingredients you’re planning to use work with it.)

Step 3: Liquid Grab a can of [black beans/tomatoes/coconut milk/crushed pineapple/literally whatever, use the condensed soup if you want, this recipe is ANYTHING GOES] from the cabinet, drain about half the liquid out of the can and throw the rest straight into the pan.  OR snag a jar of [pre-made pesto/harissa/salsa/whatevs] from the fridge, and spoon in a big glop.  (Use judgment here.  Save half a can of things like coconut milk instead of draining it down the sink.  If it all looks super dry you can add some a splash of broth, or juice, or milk, or wine, or whatever, but you shouldn’t need much--you’ll have pasta water for that in a minute, and your frozen veg probably produced a ton of liquid to begin with.)

Step 4:  Cooking Get that pasta in the water as soon as it’s boiling.  If you’re doing grains, check on them and do whatever you’re supposed to do to make the grains cook right. Turn up the heat on the stuff in the pan so it bubbles a little around the edges.  The wetter all the stuff in your pan is, the hotter you want the burner.  You’ve got a fair bit of leeway here; so long as you’ve still got liquid in there, and you vaguely keep an eye to make sure it doesn’t burn, this can keep going without damaging anything until your carbs are done.  (Sugary liquids like orange juice or the syrup from canned fruit are more likely to burn, so keep a closer eye on those and cook them a little cooler.) This is a good point to wash out a bowl to eat out of if you don’t have a clean one.  Shove just enough dirty dishes aside to make sure you’ve got enough space in the sink to drain the pasta.

(Optional: Meat/meat substitute We’re cooking fast tonight, so we’re going for precooked meat options.  I’ve used canned tuna, frozen Ikea meatballs, leftover grocery store rotisserie chicken, frozen shrimp, fancypants gourmet chicken sausages (which freeze very well), jarred pulled pork I made in my crock pot three weekends earlier...  Like everything else in this recipe, you can go as low-budget or as pretentiously gourmet as you like.  Microwave frozen things on 50% for a minute or two in the bowl you’re planning to eat your dinner in, then throw them right into the frying pan.)

Step 5: Season (for real this time) Taste the stuff in your frying pan and decide what it needs.  You can throw in dried spices or fresh or dried herbs, or splash in soy sauce or vinegar or sriracha, or anything else you use to season food.  Season heavily, because your carbs are going to stretch all the flavors out, except for salt--you can add that once everything’s in the same pan.

Step 6: Combine When your starch is mostly-almost-done, drain most but not all of the liquid, and dump the pasta or quinoa or rice or whatever-you’ve-got right into the skillet.  (Leaving in a little bit of pasta liquid will help thicken everything and stick it together.)  Mix it all up with your trusty wooden spoon or plastic spatula or whatever you’re using and let it all hang out for a minute while you get your bowl.  Here’s where you taste and add more salt if it really needs.

(Optional: Cheese If it’s been that kind of day and the stuff in your pan + the contents of your fridge offer up a tasty combination, turn the heat off and just dump a shitton of shredded cheese right into the pan.  Mix everything fast so it all melts together from the heat of the pasta and it all gets melty and a little stringy and delicious.)

And that’s it!  One Frozen Veggie + One Carby Base + One Wet Canned/Jarred Thing + a few minutes of cooking + some spices + optional meats and/or cheeses = dinner, fifteen to twenty minutes after walking in the front door, plus probably lunch for tomorrow along with it.

This is also very often my base recipe even when I’m working with fresh veggies or raw meat.  Chopping fresh veggies adds an extra 5-10 minutes at the front end, depending on how many different kinds of vegetables I’m using.  (Make sure any raw veggies go into the pan before any frozens, because they’ll take longer to cook.)  If I’m working with raw meat or fish, or I’ve marinated tofu and I want it to get brown and tasty, I’ll generally season my protein and sautee it in the pan before I do anything else, then set it to the side in the bowl I plan to eat dinner in and cook everything else just the same as normal.

Obviously this takes a little bit of flavor-matching when it gets to the seasoning stage, but the whole ‘match a frozen thing to a canned/wet thing’ part is surprisingly forgiving, particularly if you stick to individual veggies instead of trying to play with one of those mixed vegetable medleys.  

I generally season a few different ways based on my ‘wet’ ingredient:

Canned tomatoes --> tons of garlic, any vaguely Italian herbs like basil/oregano/fennel, mozzarella or Parmesan cheese

Black or red beans --> lots of chili powder, some garlic, sometimes other spices with a bite like paprika or ginger to round out the flavor for fun, usually cheddar or “southwestern cheese blend”

Canned fruit, orange juice or canned baby corn --> heavy ginger, some garlic, soy sauce, sometimes Chinese Five Spice if I have it around, no cheese

Coconut milk --> just ginger and garlic, OR something vaguely garam masala-like (cinnamon, cumin, cardamom, coriander, cloves, chili, plus also non-c spices like nutmeg and whatever else seems like it might be an okay idea), no cheese

Just broth --> any of the above, OR mustard and paprika, usually with cheddar (particularly if I can add frozen or fresh diced apples to a frozen veg like broccoli)

Pesto, harissa, salsa, and other jarred ingredients usually have tons of seasoning in them already, so I season lightly to enhance whatever they’ve already got going on

(Worth noting that I grew up on Italian cooking, so I think garlic belongs in everything and I’m very much not an expert on many flavor profiles--these are things that taste good to me, and a place that might work for you to start from if you don’t have a lot of ideas what you might like.)

Good luck!  Happy cooking!  

#food #recipes #I have no idea if this formula will be helpful to ANYBODY ANYWHERE #but it's helped me figure out how to eat vegetables and also meals that aren't completely out of a boxx #less sodium than kraft mac and cheese at least #so what the hell #maybe somebody else's life will be made slightly easier #by a general outline that can be adapted with lots of variations #and doesn't require an oven

[mx-requests-forum]

[Fulfilled] A Good Day

Prompt: Good morning/night kisses + OT7

Fulfilled by Moderator ReeLee~

Words: 1396

AO3 Link

“Changkyunnie~” a familiar voice whispers in a singsong tone. Changkyun stirs, but doesn’t yet open his eyes. He doesn’t want to start the day. Not yet.

 Suddenly, there’s a light pressure on his lips, and he can’t help but move closer to the source. It tastes like Americano and strawberries, and he knows it’s Kihyun.

 He can’t help but smile as he opens his eyes, reaching a hand up from under his warm cocoon of blankets to keep the older man from pulling away too early. He’s too slow, though, and Kihyun pulls back with a mischievous glint to his eye.

 “Come on, maknae,” he tells him, a softness from his tone before gone. “We’ve got a busy day, so you might as well get up now.” Changkyun groans childishly and pouts, practically pleading with his eyes to be allowed to stay back today. But, Kihyun merely stares at him, unaffected, and hops off the ladder. Changkyun lies on his bed a moment longer, just long enough to watch Kihyun walk away, before he struggles his way out of bed.

 He stumbles off the ladder and out of the room, dragging his feet as he goes down the hall. He goes into the bathroom without even knocking, scratching at his head as he glances around the steam-filled room. Judging by all the floral scents currently bombarding his nostrils, Hoseok’s the one to blame for his current struggle. He scrunches up his nose against the smells and pads his way over to the sink, looking with some difficulty for his toothbrush.

 He finds it and begins the arduous process of brushing his teeth, not feeling up for breakfast this morning. The water in the tub shuts off, and the shower curtain is pushed back in one dramatic swoop to reveal Hoseok, looking like a frikkin Greek god. His chiseled abdomen glistens with water droplets, his veins pop out against his pale skin, and steam seems to almost curl off him. Changkyun doesn’t realize he’s staring until his eyes make their way up to Hoseok’s face, which is currently beet red.

 Changkyun smirks, winking over at his hyung cheekily as he returns to his own task. He sees Hoseok in the corner of his eye quickly scrambling for a towel to cover himself, as if he hasn’t been seen naked by everyone else in the dorm already.

 After wrapping the towel around his waist, Hoseok steps out of the tub. He closes the distance between them only to hug the younger from behind. Changkyun easily relaxes against his strong chest, despite himself, as Hoseok sheepishly hides his face in the man’s neck.

 Hoseok wordlessly pulls back, giving his cheek a quick peck before slipping out of the room. Changkyun hums at the gesture, and hurries to finish his task. If he isn’t careful, he’ll get stuck in the bathroom with Minhyuk again, and then they’ll both be running late to their schedules.

  Changkyun soon finds himself in the living room, having narrowly slipped passed the hyung he’d been meaning to avoid. Minhyuk had blatantly pouted as the maknae slipped past him in the hall, pulling him in for a kiss just searing enough to steal the younger’s breath away, before going into the bathroom himself.

 The maknae throws himself down onto the couch, not needing to get dressed as he’d passed out the night before in the same clothes he’d put on to go to his studio. Hyungwon is sitting in the corner of the sectional, seeming only half awake. His hair is still messed up from sleep, and his eyes droop closed every couple seconds. Changkyun smiles fondly at the familiar sight, and moves over to sit beside him.

 “Good morning, hyung~” he greets sweetly, pulling the older man in gently for a kiss. He can feel Hyungwon smile against him, much like he had with Kihyun before. When they separate, Hyungwon merely gives him a tired grin and flops forward, using the maknae’s lap as a pillow.

 “Yah yah yah!!!” Kihyun suddenly bursts out, frowning at them from the entryway to the kitchen. “Hyungwon-ah! Hyungwon-ah, Hyungwon-ah!!! I just woke you up, you lanky fool!! Don’t go back to sleep on the couch!!!!”

 “Hyuuuuuung,” a voice whines, though it isn’t Hyungwon’s but Jooheon’s complaint ringing through the air. The three men in the room glance towards the direction of the sound, grinning simultaneously at seeing the pouting rapper being followed closely behind by Minhyuk, who’s latched onto him like a curtain on a rod.

 “Don’t be mad at me, Heonney~” Minhyuk pouts, kissing him loudly on the cheek. Jooheon merely stumbles out of his grasp to shuffle over to the couch, sitting down next to the maknae and latching onto him like a koala onto a tree. Changkyun leans over to give him a kiss on the top of his head, earning a small whine. Jooheon presses himself closer to his dongsaeng, burying his face in his shoulder to try and fight off the day ahead of them.

 Minhyuk wordlessly goes over to Kihyun, practically throwing himself onto the shorter’s shoulders.

 “Kihyunnie’s the only one that loves me anymore…” he complains, hugging his same-age friend close. Kihyun parts his lips to protest, but their leader shuffles in behind them, pulling both men close to his chest in one big hug.

 “C’mon, you two,” he tells them gently. “Leave the youngest alone for now and come back to the table. We need to finish up breakfast.” Minhyuk and Kihyun give him a hum of acknowledgment at the same time, sparing one last glance in the direction of the sectional before leaving the room. Jooheon acts as if nothing’s happened, his small eyes closing as he takes full custody of Changkyun’s shoulder for pillow purposes.

  The boys are dragged out of the dorm not long after, and practice the day away. They’re led between their usual practice room to different classrooms for language and vocal lessons by staff, and by the time night falls their bodies are sore and fatigued, their throats throbbing with the strain of the day. They order takeout immediately upon getting home, Kihyun being much too tired to bother cooking that night, and they eat to their hearts’ content.

 They decide to watch a movie after, not feeling all that tired despite their busy day. So, they pick an action-packed thriller not too scary for Jooheon, their adorably frightful member, and snuggle in one big pile on the couch. Changkyun finds himself smiling as the warmth of love surrounds him, unable to think of a better way to end the day.

  After the movie, Kihyun begins ushering each of them off to bed.

 “We’ve got a stage tomorrow,” he reminds them, “and we’ll be sore if we sleep here tonight. Come on, everyone, we need to be at our best for Monbebe tomorrow.” At this, the others willingly get up and shuffle off to their shared rooms, the mention of their beloved fans being enough to get them to do the right thing for their own health, as always.

 Hoseok, who had been on Changkyun’s left, stays back only long enough to give the maknae an adoring kiss goodnight, leaving the taste of dumplings and ramyeon on his lips, while Hyunwoo on his right kisses at his hair affectionately. Changkyun only smiles at this, it being all too typical of his hyungs. Hyungwon follows closely behind Hoseok, kissing the maknae as well, the taste of grilled shrimp lingering. Changkyun can’t help but sigh at this, knowing that if he doesn’t brush his teeth now there’s no way he’ll get such a gesture from Kihyun, as their lead vocalist absolutely hates the taste of seafood.

 Changkyun follows Jooheon and Minhyuk into their own room, receiving a hug from the third-oldest, and nothing more than a quick peck on the lips from the older rapper before both climb into their respective bunks. The maknae follows suit, nestling down into his covers and curling up around his body pillow. The lights to the room go out, signifying Kihyun’s made it in, as well, and there’s a tired sigh from across the room.

 “Good night, everyone~” Kihyun tells them sweetly, earning a chorus of ‘good night’s from the others in response.

 Changkyun smiles into the dark, closing his eyes on the good day. No… make that the perfect day.

#ot7 #monsta x ot7 #one shot #fulfilled request #fulfilled prompt #fanfiction #monsta x fanfiction #polyamory #shownu #son hyunwoo #wonho #shin hoseok #minhyuk #lee minhyuk #yoo kihyun #kihyun #hyungwon #chae hyungwon #jooheon #lee jooheon #i.m #im changkyun

[tsgmobilebayalabama]

Scouted Calendar: May

As far as transitional months are concerned, May might be our favorite. Beautiful weather—plus plenty of reasons to celebrate, thanks to Mother’s Day and the kickoff of graduation season—give it a festive, anticipatory feel, and there’s always a variety of events and activities happening to fill our calendar. Here’s what we’re looking forward to in May.

Haley Dermatology May Specials

All May Long Learn More

Fillers $100 off each syringe 15% off all Sun Screen May 29th Walk-in Botox/Dysport Clinic  

15th Annual Gulf Coast Hot Air Balloon Festival

May 2nd -4th | Foley Festival Grounds

The event will feature 45 balloons from across the country! General Admission: FREE! Come watch live entertainment on Friday and Saturday night for free! There is no cost to come watch the balloons fly (weather and wind permitting)! Learn More

Hemline Grand Re-Opening 

May 3rd | 10:00am - 6:00pm | Hemline 

Hemline has renovated and is reopening with Rose all day, Sweet Treats, Gifts + Giveaways, $100 Gift Certificate. Learn More

Fairhope Art Walk 

May 3rd | 6:00pm | Downtown Fairhope

Stroll through the streets of Downtown Fairhope celebrating the arts! Explore this free monthly showcase of visual and performance arts and enjoy the works of local artists and artisans while supporting downtown merchants.

Kentucky Derby Brunch

May 4th | 10:00am | Fairhope Brewing Company

Find your best Kentucky Derby hat and come out for an amazing menu created by Tin-tins Rock And Roll Food Truck. FBC will have a special mint cider named I'll Have Another on tap, as well as their first-ever beer/wine combo called Run for the Rosé. If you don't already have a hat worthy of the Kentucky Derby, they will have a trunk show featuring fancy headwear from PCox custom hats. Learn More 

Derby Day

May 4thth | 4:00pm | GrandHotel Golf Resort & Spa’s Bucky’s Lounge

Enjoy the Kentucky Derby viewing party at the Grand Hotel. $6 Mint Juleps, A Complimentary glass of champagne for ladies wearing Derby hats, Raffle for free Bucky’s appetizer. Learn More

Market in the Park

May 4th - July 27th (Every Saturday) | 7:30am -12:00pm | Cathedral Square

Each year, the Mobile Arts Council and  the City of Mobile Special Events Department work together to produce Market in the Park. Each week, the market features live musical performances, one-of-a-kind arts and crafts produced by local artisans, and locally grown produce, seafood, cheese and eggs, honeys, flowers and plants, baked goods, pasta, and more. Learn More

Local Goodness

May 5th | 4:00pm | USA Health Strada Patient Care Center

Local Goodness, a unique farm-to-table event, pays tribute to local cuisine, art and music while raising awareness and support for our mission of providing the highest quality healthcare for the children and women in this region. Tickets are $150. Learn More 

Live Music on the Patio

Reocurring every Friday and Saturday | 5:30pm-8:00pm | GrandHotel Golf Resort & Spa’s Bayside Grill

Join Bayside Grill for live music on the patio every Friday & Saturday night from 5:30pm-8:30pm  Learn More

Neu Dawn 2: Time Has Come Today

May 5th | Sway Downtown Mobile

Neu Dawn 2 is an installation event where fashion, art, beauty, and music collide. This come-and-go event will feature the collaborative efforts of over 70 local creatives: 21 artists, 21 costume designers, 21 models, 15 hair & makeup artists & 1 music maestro.

After each Artist gives their first sketch to the costumer each customer will design and create a wearable costume for their assigned model that is inspired by the art. On the day of the event, the Beauty Squad are paired up with up to two Models each and they get to put the final creative details and placed pull it all together.  This event is the heart and soul project of curator Courtney Matthews, created out of a desire to have local artists of different mediums working together to create individual installations. Each installation is a mystery until the moment the model steps into place on the day of the event. This year the proceeds will go to help provide scholarships and supplies to the summer art program at Alabama Contemporary Art Center.  Admission is $5 cash at the door. Learn More

Prenatal Yoga + 3 Week Series

May 5th | 4:30-5:30pm | Soul Shine Yoga

Prenatal yoga gives a woman energy to enjoy her pregnancy, serenity to build a deeper intimacy with her own body and baby, and the presence of mind to expect the unexpected and be present. The benefits are numerous: release stress, enhance the ability to relax, boost physical strength, increase flexibility, improve balance, ease discomforts of pregnancy, open hips and pelvis, strengthen pelvic floor, build confidence, and expand a woman’s circle of community support. Take this time to foster a deeper connection to your self, to your body, to your baby. Learn More

$5 Yoga on Tap

May 7th| 6:00pm | Fairhope Brewing Company

Soul Shine Yoga’s Hoppy Hour meets at the Fairhope Brewing Company. It’s a fun 60 minute Vinyasa Flow class for all levels. Come for the yoga, stay for the outstanding local beer! Bring a mat and a friend. (All levels, unheated) | Learn More

The Park Clinic May Day

May 9th | 4pm-7pm | The Park Clinic & MedSpa at the Park at MPRSD

Annual May Day Event highlighting new treatments, products and hours with giveaways, discounts and door prizes. Learn More

Alabama’s 50th Anniversary Tour

May 9th | 7:30pm | The Wharf

Alabama and The Charlie Daniels Band perform Live at The Wharf Amphitheater. Learn More.

LoDa Art Walk

May 10th | 5:30pm | Downtown Mobile

Stroll downtown Mobile celebrating the arts! Explore this free monthly showcase of visual and performance arts and enjoy the works of local artists and artisans while supporting downtown merchants.  Learn More

Bryan Adams

May 10th | 8:00pm | The Wharf Amphitheater 

Bryan Adams live at The Wharf Amphiteatre. Learn More

Rock the Block

May 10th | 5:30pm | Steeple on St. Francis

The Steeple and The Mobile Rundown present Rock the Block on May 10th in Downtown Mobile! Come party at a street party like none other! Rock the Block will be on Joachim St between St. Francis and Dauphin St. during ArtWalk. This family-friendly fun night will include food trucks, a fire truck for the kids to explore, entertainment, kids activities, face painting, Frios and so much more! Come casual and ready to party. Alcoholic beverages will be available for purchase. Free admission. Open to the public and all ages are invited. Learn More 

Mother’s Day Brunch

April 11th | 6:00pm-7:30pm | Gand Hotel Golf Resort & Spa

Annual Mother's Day buffet. The buffet will be served in the Grand Ballroom from 10:30 a.m. - 1:30 p.m. and from 11:45 a.m. - 1:30 p.m. in the Grand Hall. The menu will feature soups and salads, carving stations, entrees and sides, and a decadent dessert table. Reservations are required, please call 251.928.9201. $79.95 Adults | $39.95 Children Ages 5-11 Learn More

Judge Roy Bean Reunion

May 11th | 3:30pm | Loxley Municipal Park

If you missed the first one here is your chance to catch up. If you made the first one - this one will be bigger and better then ever. Authentic Bean food, Silent Auction & Raffles featuring vintage JRB memorabilia, the Bean Photo Booth, great music, friends, family and libations - and all on the Beach in Fairhope at one of the hottest venues around - The Historic American Legion. Bring a friend, a chair and your wallet because this one is for charity. Help make more Bean history and you just might take some home with you - if the price is right!  No coolers, over 21 only, and bring a chair! Sponsored by Judges Square. Learn More

Wet Willie 

May 12th | 11:00am | Fairhope Amphitheater

Fairhope's Live at Five Concert Series returns - featuring Southern Rock icon Wet Willie in a rare return to the Mobile area stage May 12th.   Sponsored by Judges Square - admission just $10.  Learn More

Hangout Music Festival

May 17th-19th | The Hangout, Gulf Shores

Music festival on the beaches of Gulf Shores. Learn More

Beverage Academy: Wine 101

May 17th | 5:30pm-7:00pm | Grand Hotel Golf Resort & Spa

Each month, the Beverage Team at the Grand Hotel will be teaching classes at the resorts’ Beverage Academy. The classes are aimed at expanding the participants’ knowledge of beverage basics while also incorporating more advanced techniques. Whether you are a beginner or an expert, the classes are fun, hands-on experiences that will have people raving about your beverage skills. In each Grand Beverage Academy, you will receive a one- hour beverage demonstration, recipes and beverage sampling.

In their introductory wine class we will help you get comfortable with wine by using all of your senses. In this fun class you will explore both red and white varietals and learn the progressive format. Learn More

80’s Prom Night

May 18th | 7:00pm-10:30pm | Fairhope Brewing Company

Welcome back to your senior year, with their 1980's themed Prom Night, benefitting friends at the Alabama chapter of The Gift of Adoption. They’ve got music by The Truffle Shuffles and a shrimp boil courtesy of Big Mike's Steakhouse Orange Beach, as well as a photo booth where you can show off your 80's prom night best. Learn More

Culinary Academy: Cooking Essentials V: Entrees-Saute

May 18th | 10:00am | Grand Hotel Golf Resort & Spa

Each month, a Chef at the Grand Hotel will be teaching classes at the Resort’s Culinary Academy. These classes focus on expanding the participants’ knowledge of the culinary basics while also incorporating techniques that are more advanced. Whether you are a beginner or an expert, the Chef’s classes are fun, hands-on experiences that will have people raving about your culinary skills. In each Grand Culinary Academy, you will receive an in depth cooking demonstration, recipes, food sampling and a diploma. Learn the art of Sauteing, meaning "to jump", while being taught the step-by-step process of making the following dishes: veal schnitzel, corn puree, crispy chicken thighs with broccoli and wild mushrooms. Learn More

Daphne Sunday Sunset Concert Series

May 19th | 6:00pm | Bayfront Park Pavilion

Daphne's 2019 Sunday Sunset Concert Series - FREE spring concerts at Bayfront Park. Bring your lawn chairs or blankets and join us for this great series. Learn More

Mindfulness with Megrez

May 20th | 7:30pm-8:30pm | Soul Shine Yoga

Mindfulness with Megrez meets for an hour on the 3rd Monday of Each Month. For beginners and all levels of meditation experience.

Students will choose a cushion, mat, or hammock to meditate in. The first part of the session will be an intro on meditation, followed by a guided sequence and then a period of meditation in silence. After the meditation, there will be a follow-up on our experiences and tips on how to deepen ones own at-home meditation practice. Learn More

+ class located at 265 Young St

+ donation based class

Thomas Rhett

May 25th & 26th | 7:00pm | The Wharf

Thomas Rhett  live at The Wharf Amphitheater. Learn More

TELL THEM SCOUT SENT YOU

[gastroturf]

Acme Smoked Fish & Fish Fridays

In the heart of industrial Greenpoint, on an unremarkable street, behind an unmarked door, lies the largest smoked fish processor in the country: Acme Smoked Fish (30 Gem Street). And every Friday, and only Friday, from 8am until 1pm, you can take advantage of one of the neighborhood’s best (and worst kept) secrets when Acme opens its doors to the public for “Fish Friday.”

Abandon all hope [of leaving hungry] ye who enter here. © gordon lingley

Finding Acme is a bit like entering a prohibition-era speakeasy, but no password or secret handshake is required. Before entering the warehouse (and even after entering) you may question if you’re in the right place, but trust me, it’s very right. Many first time visitors (including myself) walk past the entrance, only to find themselves doubling back after consulting their phones. However, more often than not, a queue stretches onto the sidewalk (especially during the holidays), clearly highlighting the proper doorway. You’ll know you’re on the right track when you see people strolling down the desolate street carrying shopping bags overflowing with smoked fish.

You’re probably wondering why you should bother with Fish Fridays. For starters, it’s cheap. Far cheaper than you’ll find at any grocery store. For example, on Fish Fridays you can buy gravlax for $18/pound. By comparison, the new Whole Foods that recently opened on Bedford (and also carries Acme’s gravlax, among other things) charges $8.99/quarter pound (though I did see them mark it down to $5.99 during their opening week). Similarly, Frankel’s Delicatessen, who also source their smoked fish from Acme, charge $20/half-pound—double what you’ll pay at Fish Fridays. That’s considerable savings. Same goes for everything on the menu. The second reason is because there are some special offerings that can’t be purchased anywhere else, like “Gary’s Special” or beet-cured salmon (more on those below). Beyond that, this is New York, and everyone has a guy for everything, make Acme your smoked fish guy.

History

Like many companies who adopt the “acme” moniker, Acme’s founder, Harry Brownstein, chose the name because of its double duty. Stemming from the Greek “akme” meaning “highest point” or “the point at which something or someone is best, perfect, or most successful,” the word instantly/presciently branded Brownstein’s company as a leader in the industry. Also, at the time of its incorporation, in 1954, a name starting with “ac” was almost guaranteed to appear first in the phonebook—today’s equivalent of showing up on the first page of a Google search. (note: a phonebook was an annual publication listing the phone numbers and addresses of residents and businesses, in alphabetical order.)

The history of Acme Smoked Fish (which is well-documented on their website) is as classic as its products. Like many New York institutions, Acme’s humble beginnings started out of a horse-drawn wagon in 1905. 111 years later, now in its 4th generation as a family-owned and operated business, Acme continues to flourish, expanding its product line and reach. If you’ve had smoked salmon recently, even outside of New York, there’s a good chance it originated here.

Process

Out of their Gem Street production facility, Acme processes a staggering amount of fish on a daily basis—upwards of 24,000 pounds. Per. Day. Annual production is approaching 10 million pounds, making them the largest smoked fish processor in the country

My host for the afternoon, General Manager, Richard “Richie” Schiff, outfitted me for the tour (lab coat, hair net, and industrial strength rubber boots) and we made our way into the belly of the beast. As you can imagine, dealing with so much raw meat could be a health code nightmare, but Acme’s strict operating procedures from start to finish minimize any potential risks. One thing you notice immediately: for a place that deals with so much fish, it doesn’t smell like fish. Well, it smells a little like smoked fish, but it doesn’t smell like raw fish.

The first stop was a room filled with bins of fresh whole salmon, where a team of cutters skillfully and masterfully gutted and cleaned each massive fish. The messiest part of the job, descaling, is completely automated and done in an enclosed machine by high pressure water jets. Some fish are filleted, while others (primarily whitefish) are smoked whole.

From there we moved on to a room full of fish being brined in massive bins. The composition of the brine and the brining time vary depending on the type of fish and the desired finished product, but, in general, it’s a mixture of water, salt, and sugar.

Next stop: the smokers. On the day I visited they weren’t smoking anything, which allowed access to the apartment-sized smokers. Surprisingly, all of the smoke is created by a machine about the size of a keg.

The final stage is portioning and packaging. Whenever I see a packaging room, I can’t help but think of the “I Love Lucy” episode, where Lucy’s working the line in a candy manufacturer. Unlike that scene, Acme’s process is well-oiled, and though there are many moving parts, it’s like an orchestra with everyone playing a critical role in the finished product. One of the more fascinating bits of machinery was the device responsible for the paper-thin slices of fish in every package—a conveyor belt slowly inches each fillet forward, where a razor sharp, oscillating, serrated blade glides through each fillet with laser-like precision.

From there it’s immediately sent to distributors around the country, for although it’s cured, smoked, and vacuum-packed, it’s still basically a fresh product, with an expiration date. The entire process, with the exception of some products that require a longer cure, takes just a few days, allowing Acme to get the freshest product available to its customers. The only way to get it any fresher is to make it yourself (for which they offer DIY gravlax kits).

Over the years, the selection has changed a bit. Acme now operates as a Kosher facility, so no shellfish or bottom-feeders (though they do carry eel, which they import from Europe). To this day Richie still wistfully reminisces about the giant, smoked shrimp.

Helpful Definitions:

Lox: Traditionally lox was only made with the belly of the salmon, but now other cuts are used as well. Lox is salt-cured, creating a texture that is silky, rich, a bit translucent, and… salty. It is not smoked.

lox © acme smoked fish

Nova/Nova Salmon/Nova Lox: Traditionally made from salmon originating from Nova Scotia, Nova now refers more to the process rather than the origin (as there is also “Western Nova” that originates from the Pacific). While also brined like traditional lox, it is typically less salty and is also cold-smoked (more on that later).

smoked nova salmon © acme smoked fish

Gravlax: Traditionally gravlax was made by salting salmon and lightly fermenting it by burying it, literally, in the sand above the high-tide line (gravlax, the word, originates from the Scandinavian word grava, meaning “to dig”). Thankfully, the fermentation is no longer part of the process and the salmon is simply buried and cured under a thick layer of salt, sugar, and dill. Acme also sells kits for making your own gravlax at home.

gravlax © acme smoked fish

Kippered: Refers to a process of brining and then hot-smoking (or baking) the fish. The end result is cooked through but retains a moist and flaky texture, and more pronounced smokiness.

kippered salmon © acme smoked fish

Royal Cut: This simply refers to a thicker cut of salmon (closer to ¼ inch, as opposed to the super thin slices of lox, gravlax, and most others) taken from the belly of the salmon.

Sable: Another term for Black Cod, Sable is oily and subsequently more “fishy” tasting than some other fish. Thankfully, the smoking process mellows most of the fishiness and what you’re left with is an incredibly rich piece of smoked fish. At $25/pound, it’s the most expensive thing on the menu at Fish Fridays, and well worth the splurge if you’re looking for something different and luxurious.

sable © acme smoked fish

Whitefish: The term “whitefish” is usually used to loosely describe various white-fleshed fish, but true whitefish is a freshwater species related to trout and abundant in the Great Lakes. It has a particularly sweet, moist, delicate flesh and is a favorite for smoking. In Acme’s case, it’s most of the options in the “Specialty Smoked” section of their menu.

smoked whitefish © acme smoked fish

Cold-Smoked: Cold-smoked salmon is traditionally wet or dry brined before being smoked at lower than 80 degrees (F). Because the salmon doesn’t get cooked, the flesh retains most of its moisture as well as the characteristic translucent pink color.

Hot-Smoked: Usually smoked between 130-140 degrees (F), hot-smoking results in a more cooked texture and appearance, and greater smoke flavor. In the Pacific Northwest, this is often taken a step further to create “Salmon Jerky” or “Salmon Candy,” where the fish is heavily smoked, and often glazed, resulting in a product is both drier and sweeter than other preparations.

various hot-smoked fish © acme smoked fish

Tips:

Don’t be afraid to ask for samples, within reason.

The beet-cured salmon doesn’t taste like beets, but it looks amazing. It was developed for Black Seed Bagels, but they occasionally sell it at Fish Fridays. Worth getting for the color alone.

Get “Gary’s Special” if it’s available. The offering varies from week to week, but it’s generally a poke-like mix of smoked salmon mixed with other ingredients (on one occasion it was a Thai-inspired mix of ginger and peppers, while another week paired the salmon with avocado and mango).

There are two kinds of Pastrami Salmon available, one the “house” recipe and the other developed by celebrity chef David Burke. The original recipe uses more traditional spices, while the David Burke style is both sweeter and hotter. Both are delicious, so order a little of each.

Like many places in New York, it’s CASH ONLY, and things can add up quickly. Plan accordingly.

Acme Smoked Fish is located at 30 Gem St., just off North 15th. Fish Fridays happens every Friday from 8am until 1pm. Cash Only.

[sherlocklaura1992]

Grow Taller 31.32 Hz Astonishing Useful Ideas

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Can Man Grow Taller After 30

First, you need to do for a healthy life as well.To do this, you will be let in on effective results, you will be the fact is that you have very high in fat.Even if your growth hormone will work just as important.I see advertisements almost every day in order to maintain a good sleep can be applied on daily activities.Stretching exercises are toe touching, bridges, hanging and sprints.

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#Grow Taller 31.32 Hz Astonishing Useful Ideas #What Can I Eat To Make My Baby Grow Taller

[instantdeerlover]

Dining in The Time of COVID-19 Safe Service With a Smile, Brings Loyalty in Abundance! added to Google Docs

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Food … from catching, growing and harvesting it, to preparing, serving and enjoying it … from hook and farm, to table and fork; each and all transcend cultures the world over. Whether it’s the intimacy of a home cooked meal or a celebration at your favorite restaurant, eating is a ceremony that serves to unify parties and satisfy the senses, while ensuring we obtain the nutrition needed.

The COVID-19 pandemic changed, nearly overnight, the entire calculus of restaurant management for serving locals or out-of-towners, to deciding what gets put on the menu, in staffing considerations and now, most particularly, in diner spacing.

For those able to get away this year, summer break brings not just rest and delight to the vacationer, but revenue to resort areas who depend on it for the largest share of their annual incomes. This season, Michael Forhez was fortunate enough to find sanctuary on the near magical peninsula of Cape Cod, Massachusetts. 

During his time, Michael and his wife, biked, swam and read while mostly self-catering three squares a day. They also visited their local favorite, the nationally famous Mac’s Shack, for fresh caught lobsters, harvested oysters, and home-made sides, all served with well acknowledged New England style hospitality. 

In those weeks Michael had a chance to get to know John Newman, whose leadership —along with an outstanding, professional staff— helped see Mac’s not just cope under such trying times, but actually thrive. We’re grateful for the time John invested in speaking with us, and hopeful that the kind of success revealed in this story might provide some ideas and inspiration for others to follow.

Michael Forhez (left) and John Newman (right) with a delicious order of Mac's Seafood. 

Dining, Cape Cod Style! 

Mac’s Shack is known for fresh oysters and live lobster that they’ll even ship to your doorstep. Founded by Mac Hay and his brother Alex 25 years ago, they’ve mastered the art of sourcing the freshest and most sustainable seafood from local fishing families, paired with the best possible service. 

Today, the restaurant has expanded to offer both casual seafood eats and elevated cuisine. They are also one of the largest employers in the area with 80 full-time employees. That number expands to 400 during summer “high season” during normal times. 

Over delicious plates of shrimp, a bucket of fresh oysters, and a few bottles of New England’s finest lager, Michael asks how the restaurant is doing.  

MF: There’s a lot to discuss here, but first, can you tell us what those early days looked like for you, your operation and team? What were associates most concerned about? What about your customers…were they still coming in…were they expressing concerns for how they could shop…if you could stay with them?

JN: The early days of the lockdown were a test of our resolve. We knew we had built a strong company, and had the team around us to persevere, but so much was unknown and Mac instituted a “one-day-at-a-time” approach. Saying that, Mac had no intention of sitting around to see what would happen; rather we took each day as an opportunity to fight. One day at a time meant doing something every day to be proactive in the face of uncertainty. 

Over the course of days and weeks, we implemented new systems for online ordering, curbside service, delivery, heat-and-eat meal kits (Mac’s Meals), Grab-n-Go platters, contactless payment, a loyalty program, a new website, and a beer and wine program in Eastham. We knew we needed to position ourselves for the best possible chance of survival, implement or invent new systems, and be alert and imaginative.  

Some employees were understandably reticent to be customer-facing, due to the risk of the virus. A few employees opted to take extended time off from work, and thankfully a number of provisions allowed them to earn some income. An overwhelming number of employees have continued to work every day, and as of the beginning of the Governor’s third stage of reopening the economy, the Front of House Staff we needed to lay off in March has also returned to work in our restaurants. 

As far as customers, something interesting happened. Second-home owners flocked to the Outer Cape beginning in March. I remember talking with customers in Eastham during what is typically a quite slow time, four months ago now unbelievably, who said, “We’re here for the duration.” 

Face masks were not yet a thing, and social distancing was just then beginning to be practiced, but what occurred to us right from the start is that we are built for this. Seafood markets and restaurants were always already held to extraordinarily high standards of sanitation, hygiene, and food quality, and we simply kicked it up a notch. Add to this, quality customer service, also a hallmark of our approach from the start, and you have the makings of providing a sense of safety and comfort for the customer. We have had the benefit in our one-day-at-a-time world of learning and adapting alongside the customer. We have figured things out together.

MF: Let’s talk a little about your operations. You’re vertically integrated, meaning you sell fish directly to your customers as well as run some really terrific restaurants. You also have a shipping business. Would you mind sharing how these segments are working together and apart in the current environment? 

JN: Yes, we have an ability to manage major segments of our supply chain, because we own two wholesale plants, five seafood markets, plus our restaurants. As you mentioned, we also ship fresh seafood and provide catering. We can move product through these respective channels, while ensuring its integrity throughout the process. 

This has been helpful in the current environment, because the markets, for example, have been strong during a time when the restaurant dining rooms were forced to close. You and I met in the Eastham market, which is a seafood market and “kitchen.” We produce all of our commissary products there, and also have a small grill. Thousands of COVID-19 emigres from New York City and Boston have relied not only on the freshest seafood and other grocery items available in the market over the past four months, but they have also been able to get a Cape Reuben or Scallop Plate from the grill. Recently we added beer and wine.

Note: This photo was taken pre-COVID

The Changing Winds of Buying and Eating 

MF: Living with COVID-19 has changed, for all of us, how and where we get our food. What it means to go out for dinner. What it means to serve a diner. First, how’s that going so far?

JN: Our employees have been by far our strongest asset throughout this mess. They have been brave and patient, and willing to do whatever it takes for us to be successful. Yes, we have had to train them to work in a strange new environment, but again, they have always observed the highest standards of excellence in safety and customer service. 

When employees arrive for their shift the first thing they do is log their personal “wellness” and they wear masks and gloves. They do their best to stay six feet away from everyone, which in a kitchen is impossible. Hosts and servers still greet guests in the same way, and provide most of the same kind of attention to the guests’ dining experience as always. But of course, it is different.

When restaurants were allowed to re-open for outdoor dining only, we appealed to the Town of Wellfleet to allow us to put up a tent in the parking lot adjacent to our patio area at Mac’s Shack. We adorned it with lights and spare tables spaced six feet apart. Thankfully, our guests have seemed to love it, and in recent weeks we have been able to seat parties inside as well. 

One of the major changes has been the uptick in online ordering and our servers have had to adapt to managing that system. At least one person every day has the sole responsibility of expediting online orders at our restaurants, and on a busy day in Eastham one employee may be exclusively in charge of answering the phone for curbside and takeout. 

MF: So, let’s break this down a bit. You’ve got over 500 associates, cooking in your kitchens, working the back office, on the floor selling fresh fish, and serving it up to in your dining rooms. How are they coping, and what are you doing to ensure their well-being, which I know is so important to you?

JN: Since our first conference call with management in mid-March, Mac’s message was, we care foremost about your well-being. He said, if you do not feel comfortable coming to work, please stay home and take care of yourself. However, if you do want to be part of this fight, we will do everything we can to keep you safe and healthy. We are carefully following guidelines for best practice from the CDC, the FDA, local municipalities, and other governing agencies. Our employees wear masks and gloves, and we have heightened what were already strict practices for cleaning and sanitizing. We check in frequently with our employees at all locations to provide whatever support is needed, whether operational or personal.

Note: This photo was taken pre-COVID 

Technology and COVID-19 

MF: When we met back in March I was impressed how efficient the shop was in conducting commerce. Your staff was working hard but with great care to make sure they and your customers would feel safe while making their choices. Still, you had some technology you wanted to update. Please tell us what were your initial considerations? What was the basis for your selections? How has this all worked out so far? 

JN: Well naturally we were seeking an integrated system that would allow us to leverage as many different aspects of the business seamlessly. Integral to this, was being sure any new technologies would interface with our Oracle MICROS Point of Sale (POS) technology. We selected other platforms as our platform for loyalty, gift cards, and customer retention management systems for that reason. Likewise, we went with another online ordering system that allows us to communicate and capture data in one place. 

It was evident very early on in the pandemic that we would need to figure out a way for customers to shop without having to touch anything other than the products they were taking home. Online ordering was one obvious solution, but we also began taking credit card information over the phone and offering curbside delivery, and we have put QR codes on the counters in our markets and on the tables at restaurants, so customers can simply scan with their phones to view menus on our website.

Note: These photos were taken pre-COVID

The Future 

MF: It’s hard to imagine precisely where we end up 18-24 months from now, but it’s safe to say we’ll need to keep eating. What’s Mac’s thinking for the next two years? Can we count on you and your world-class team to be with us as we push through to better days? And, what can we, the shopping and dining public, do to make it better for all of us?

JN: If this challenging ordeal offers any insights, I believe one of the most important will be a recognition that we are interdependent. Given that, it is important to be kind to one another. Whether a family unit, or a company, or a customer/salesperson relationship, we need to practice patience and kindness. This can lead to understanding. 

I feel confident saying Mac’s Seafood is here to stay. When your founder and CEO announces at the start of the lockdown that he does not expect to make any money this year, but says we have to be here because our community is counting on us, that inspires everyone to step up. 

It goes back to your first question, about our mission and vision. From the start, Mac and Alex, and soon cousin Sam, believed in the importance of community. One of the first things we did when we were told restaurants couldn’t operate, was donate hundreds of pounds of locally-caught fresh fish to nursing homes on Cape Cod. Rather than serving it to guests in our dining rooms, we gave it to a vulnerable population who needed it. Our Mac’s Meals we sold at cost, possibly less, so families who were having to prepare 21 meals a week at home, times however many mouths they had to feed, could simply heat and eat a delicious three-course dinner. These small gestures helped garner good will, and communitas, at a time when our world could certainly use it. 

MF: Well…it’s hard to top those last thoughts, John, except to say that Mac’s certainly lives up to them by design and intention. It’s not going to be easy leaving "The Cape” but we go now with great memories, great friends, and a T-shirt, too!

All the best John. All the best to you and your team! 

The Story Continues… 

Mac’s Shack is finding ways to thrive during the COVID-19 pandemic, along with numerous other businesses. These are changes that will undoubtedly change the way dining out is experienced, from a delicate approach towards taking care of employees to finding innovative ways to serve meals—and we will all benefit in the long run. 

Given the high interest in this blog and the ever-evolving nature of the retail sector during these uncertain times, we’ll continue discussing how businesses can best serve the consumer and get through these times together. 

Finally, we’d love to have your comments, thoughts, and stories on how your company has weathered the challenge. If you have a relevant story, pass it on to Michael Forhez. 

Thanks for reading! Bon Appétit, stay safe, and stay well! 

Read Other Blogs From Michael 

Life Looked so Different Just a Moment Ago—Time to Invent the Future

Enjoyed reading this blog? Leave feedback for us.

via Oracle Blogs | Oracle Food and Beverage Blog https://blogs.oracle.com/foodandbeverage/dining-during-covid-19-safe-service-with-a-smile Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://trello.com/userhuongsen

Created August 10, 2020 at 09:07PM /huong sen View Google Doc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://drive.google.com/drive/folders/1xa6sRugRZk4MDSyctcqusGYBv1lXYkrF

[thereviewsarein]

Christian French may not be a household name in Toronto yet, but rest assured, he will be.

I caught up with the 21-year-old Fishers, Indiana singer on Tuesday before he hit the stage at Toronto’s The Drake Underground. I talked to Christian about his music, touring, some of his favourite things, and more.

Let’s start from the beginning, and for Christian French, that goes back to school. He was initially planning for a career in hockey when medicine caught his eye. He’d dabbled in music since high school, and the self-taught musician started uploading his music to SoundCloud. He caught the attention of some pretty big names including Triegy and when Christian was a pre-med undergrad with 13 credits left to go, he was approached to go on tour with Chelsea Cutler. It was just as the school year was ending and the singer-songwriter weighed the pros and cons and decided to give his everything to music.

“I can finish school, whenever I can’t go on tour with  a person that I really want to go on tour with, ever again. And so that was the decision for me. I told my parents, and they were very supportive of it. My parents had the same mentality; they knew that I could go back and finish it. They knew that this was what I wanted to do with my life.” – Christian French

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Christian toured with Chelsea for a year before heading out on his first headlining tour.  When we asked about the differences he said the biggest difference for him was moving from doing 30-40 minute sets to having the chance to dive into songs that might not connect in a 30-minute set. It offers the opportunity to play some unreleased material as well as kicking back and doing some very stripped-down material. He also mentioned that the tour is the first time he’s had a drummer, and what a difference that makes to the overall sound. Being in control of the show, customizing the set, and instead of trying to convince the audience that they should pay attention to you, they’re there to see you.

This seemed like the right spot to ask about his opener, ASTN. Christian and Austin have been friends for a while, they play under the same management team, and Austin seemed like a smart choice for this tour.

“I have a lot of faith in him. It made sense to bring him on the tour. It’s been really easy, keeping everything in-house. It’s awesome. We’re all just best friends back in LA, and we get to go on the road together.” – CF

Taking the conversation back to Christian’s music, I had to ask the writing and recording process for Bright Side of the Moon. He mentioned that the EP was the first time for such a collaborative process. He worked with a bunch of producers, when in the past he worked with Drew Decaro. But Drew was still on board overseeing the project.  The writing process breaks down into two sides for Christian. On the one direction, where he sits down alone at the piano and figures it out himself. In the other direction, he loves when he can take an idea into a session with other songwriters.

I asked Christian if he had a favourite track on the album. He took a minute and came back with the title track, Bright Side of the Moon. That song came together over about eight hours. Everything was clicking and working. But he also threw Heavy Snow into the ring. He went on to tell a story about singing a song at a show and not being fully present.

“I wrote that song when the anxiety was so bad to where I couldn’t really be present in any conversation that I was in. I had this constant fog in my head constant, like, constant. Just a whisper in my head and couldn’t focus on anything. I have this very vivid memory of being at a show. And a whole song went by, and I had just kind of came back. I was like, “Whoa, I missed that whole song.” I gotta fix this. And so, I wrote that song and really got those feelings out.”

I love how the stigma surrounding these conversations is starting to disappear. Artists are feeling free to share, that a) they’re human and just like you and b) it’s not easy, and we can all use an ear, and c) talking about it the only way out.

As we were winding down, and to help you find out more about Christian, I threw out some, what are your favourites questions.

Favourite things to do when not working: reading books, listening to podcasts, being outside. CF loves the outdoors. And when he’s really, really trying to relax, he’ll play some Zelda on his Nintendo.

Favourite things to cook: Breakfast. Eggs with a whole bunch of veggies scrambled in with it. Veggies, with shrimp or chicken, maybe turn that into a curry. Note – he’s not a recipe follower!

Favourite thing about being on the road: Getting to interact with fans in person that he’s been talking to online. He loves hearing how his music affects fans, it’s the main reason he does what he does.

Thanks to Christian for taking time out of his busy day to help us, help you, get to know more about him and his music. We also got Christian to a round of 5 Quick Questions with us. Stay tuned, I’ll be adding the video as soon as it’s finished!

I arrived back to the Drake Underground just as ASTN was finishing up his set. The audience was fully engaged as he started his final song, Flowers. Flowers has almost 9 million streams on Spotify, and there was little doubt why. The song is super catchy and relatable.  At just 20 years old, ASTN looked right at home on the stage, older than his years would have us expect. A sweet mix of R&B, rhymes, and pop music, this sound works for me.

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We didn’t have to wait too long for Christian to take the stage.

The crowd was quick to move closer to the stage. They were rewarded with smiles, eye contact and appreciation.

On stage, Christian was charming and sounded amazing. He has incredible tone, great technical control, power, and knows how to work the stage and the audience.

He was true to his word, and the set was very much like a roller coaster, happy, cheerful tunes peppered with sad, heartbreak tunes. We got his biggest hits and some new material. It was perfect.

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Christian French is smart, funny, charming, talented, and pretty easy on the eyes. There have been multiple sold-out dates on the tour, and more to come. If you’re on the fence get your tickets while you still can. If you’re a pop fan, this is a not to be missed show. Check out the remaining tour dates here.

I got my hands on a setlist and if you want it, let me know!

Christian French Charms Toronto Crowd [Interview & Show Review] Christian French may not be a household name in Toronto yet, but rest assured, he will be.

[alliance-recruitment-agency-blog]

Chef Headhunters - What career change is best for a chef?

You Can See Some Answer Here

We always listen to your requirements and will guide you carefully along the way to securing your next position. If you are looking for a job, then chose a job board.

If you are looking to build your career then you have come to the right place. At Just Chef Headhunters we have helped hundreds of chefs find the position that have changed their careers for the better.

We pride ourselves on working closely with our clients and delivering a boutique experience throughout the recruitment process to ensure our clients have the right chefs presented to them to enable their kitchens to succeed.

With in-depth knowledge of the industry we fully understand the demands of modern kitchens, has many years of experience of finding professional chefs fantastic opportunities in the industry. 

Although several feeding customers ne'er see a building manager unless they need a criticism, the reality is that a building manager plays a significant role inside a building.  

They must remain prime of changes within the preparation field by reading trade journals, consulting with Chef Headhunters colleagues and attending conferences or conventions associated with preparation.

In addition, preparation academics typically facilitate students select their preparation specialties and will facilitate guide them to find employment. they have to conjointly style the programme and moderate room discussion.

The main challenges of owning your own building embrace securing the funding to begin your business and finding the proper location, building and employees. For more details Visit Here

Author Name:- Shreya Mehta

Address:- 104 Esplanade ave 120, 

                  Pacifica, CA 

Mobile No:- [phone]

Conclusion: Jay Santos had quite a run on "Hell's Kitchen" this season, making all this the way for the finale before ultimately losing to Holli Ugalde in closing episode.

There a variety of stages someone has to undergo once involved in this associated with diet. The primary phase very last for couple of weeks. It avoids high or moderate glycemic carbohydrates foods like sweets, grains, bread, and potato. So it would focus on serving them meat, fish, vegetables, eggs, cheese and nuts. Bosoms the dieter will lose and craves for some sugar and starches. From the perspective on the first phase focusing on fewer sweets which greatly cause increase in weight we observe that this South Beach Diet in Weight Loss is slowly showing its effectiveness.

Shafer Vineyards will present exceptional wines that will be paired using a five course dinner made by chef headhunters Matt Preble. Reception begins at 6:30pm. $150 per person plus tax and spill. Seating is limited: make reservations at 22 Bowen [phone]. See the Providence Wine Examiner for many more on the Shafer case.

The annual festival at the Newport Mansions will feature six hundred high-end wines from within the world. Cooking demonstrations, Sunday Jazz brunch, silent auctions, and a gala celebration are one of several special get togethers. Proceeds benefit the Preservation Society of Newport County. Purchase tickets through Newport Mansions [phone]. Saturday single ticket $90 before September 14. Day ticket $110 after September 14. See website for more information on special event tickets.

As dusk falls, RUMBAR transforms into Miami's only upscale live Latin music venue with Grupo Nostalgia, a fantastic four-piece bracelet. Sink into the plush seating, savor just one of the more than 52 rums and Cuban-inspired light fare and the scientific explanation for sultry, yet refined ambience that inspired Hemingway to Cuba his permanent home so a long time ago. Sunday - Thursday, 3 v.m. to midnight; Friday and Saturday, 3 l.m. to 1 a.m. Live music Thursday-Saturday, 8 p.m. - midnight.

The food they serve is nearly all seafood. Many different kinds of fish and shrimp are serviced. The fish includes salmon, halibut, snapper, and tuna. Every restaurant has an exception with respect to their food concept. In order that also serve pastas, The big apple steaks and sandwiches. There's also many desserts and salads to chose from. You will range per plate is $15-$30.

CCS Architects, the folks behind restaurants such as La Mar, Perbacco, Restaurant LuLu and La Toque, are the boss of the home design for Lake Chalet. The boathouse's restoration is modern but pays homage into the boating story of the lake and the 20th century Spanish architecture of constructing.

Visit Here: Alliance Recruitment Agency

#chef headhunters #food headhunters

[hochiminhcitytravelguidedot-blog]

14 Vietnamese food should try for foreign tourists

Vietnamese cuisine from ancient times contains so many quintessential things. The following 14 delicacies make even the tourists unable to refuse. Do you know those dishes yet?

if you have come to this country with famous cuisine, you will surely not forget the typical taste of regional dishes. Foreign tourists around the world not only love the dishes in luxurious restaurants but also enchanted with delicious street food delicacies.

The cuisine here has a distinct feature of simplicity, not fussy in the way of processing, as well as the nature of the Vietnamese people who are honest, chaste and hospitable. Perhaps the best, most famous dishes are also dishes derived from people’s lives. The culinary quintessence of Vietnam is also the cultural quintessence that the foreign tourists have all praised. Here are 14 favorite dishes of foreign tourists coming to Vietnam.

1. Pho

Pho is a traditional Vietnamese dish, also considered one of the typical dishes for Vietnamese cuisine. In pho, the process of preparing broth, also known as broth, is the most important stage. The broth of traditional noodle soup must be simmered from the cow’s bones along with some spices. However, the formula of each specific broth for each pho brand is kept quite secret.

2. Bun Bo Hue

Hue beef bun has become a private brand of the ancient capital. Like many typical dishes of Hue, how to make beef noodles very picky. First, considered the “soul” of beef noodle dish is the soup. The water is stewed from beef bones with a few tubers, delicious broth must be in and when tasted only see the sweetness of the bone bone meat. In order to achieve these two requirements, it is difficult, and in addition to allowing diners to nod with the dish they are enjoying, the cook must have a secret of spice, in particular the art of flavoring the right dose. to create a subtle aroma and a sweet sweetness for the dish. The essential oils of lemongrass have a strong aroma, strong enough to neutralize the smell of fish sauce and help the smell of cooked boiled pork sausage, the beef flavor mixed with the smell of fish sauce, pepper, onion, and soothing fish sauce and fragrant sweetness. .

3. Bun cha Ha Noi

Bun cha ho noi, a dish with a strong traditional art, makes a unique characteristic of the cuisine of Ha Thanh … A plate of white and soft bun noodles, with a dish of green vegetables, a bowl of dipping sauce match characteristic …

The idea is simple, but to make a delicious rice ball vermicelli depends much on the ingenuity and know-how, especially important for how to mix sauces. The same sauce has created the essence of Hanoi bun noodles. It is also simple, fish sauce, sugar, vinegar, garlic, chili, pepper … but it becomes a strange attractive water.

4. Banh Xeo

Banh Xeo are a familiar and famous dish of people in the South and Central. Simple cake with rice flour, shrimp paste, meat … served with raw vegetables and dipping sauce has long been a casual dish of rural people. While Southern banh xeo is quite big and many people, banh xeo of the Central people are about the size of an adult’s hand, few people and usually just a small shrimp, or a few slices of meat, squid … more a little fresh price.

5. Goi cuon (Roll salad)

Roll salad is a play dish close and familiar, familiar aromatic and delicious. The rich and diverse nature of the southern land with forest mountains, sea and water creates many sources of seafood, poultry, vegetables, and seafood materials as a basis for the development of the dish. The book is rolled with raw materials from common foods: meat, fish, shrimp, eggs, raw vegetables, herbs … using rice paper as an outer roll. When eating with a bowl of well-prepared dipping sauce.

The package is rolling, tight, eye-catching. Raw materials of shrimp and meat are clearly visible under thin layers of cake. The delicious aroma of the soy sauce and the combination of spices makes the salad when dotted with a sweet taste, slightly salty. The book of Sai Gon book, a medium-sized delicacy, is both luxurious and popular with many customers and especially international guests.

6. Cao Lau

The name “Cao Lau” is always a question mark for tourists far away when experiencing the ancient features of Hoi street. Cao Lau are not from the United States, nor are they from Japan. It can be said that this is a summed up dish of many ethnic groups, this strange name is probably derived from Chinese, only “fine sago” dishes.

Cao Lau does not need soup, but instead of the meat, water, fat. In order to make the meat smelly, lean pork thighs, spices are selected. And the fat clove is also a strange, previous auxiliary material made of fried pork skin, now replaced by high fiber making floor. In addition to high-aromatic extra-rich dishes, processors often add a small amount of roasted roasted peanuts.

7. Banh khot

Banh khot is served on a plate with various herbs, lettuce, cucumber and a cup of sweet and sour sauce to create an appetite for everyone, even if only looked at. Banh khot appears in many places and in each region is slightly modified to create unique features. Also from milled rice flour, but Banh khot at Chau Doc is mixed with turmeric, on top of each cake is added one shrimp to make the cake become “high-class” and when eaten without being bored. Banh Khot Vung Tau is the same white color of flour, without fresh shrimp, but sprinkled with prawns (deep fried) similar to the cake of Da Nang.

8. Bun Dau Mam Tom (Vermicelli with bean curd and shrimp sauce)

The name of Bun Dau Mam Tom also indicates that this dish is an indispensable combination of vermicelli, tofu and sauce is shrimp paste. In addition, vermicelli and shrimp paste are also served with herbs such as marjoram, mint, and dog baskets … Only in Vietnam, can you enjoy shrimp sauce because this is the “specialty” of Vietnamese cuisine. . For foreign tourists when they first enjoy shrimp sauce, it will be uncomfortable, but enjoy it before seeing it in this street-style dish.

9. Banh Mi (Bread)

The concept of bread is becoming more and more familiar and it is not surprising to go to a food store, even if you do not understand the local language, but you will hear very well the customers who request bread for their menu. The bread here is a traditional long sandwich with some fresh vegetables, mixed with gravy, can add pâté and mayonaise. Vietnamese bread is usually made from wheat flour and rice flour with hard bread crust. The boss of the big shop said, this is the “identity” of bread that will appear in front of many people in cities across the United States.

10. Chè

Grapefruit tea, black bean tea, mixed tea, green bean tea … are one of the many popular drinks. With the smell of green beans, peanuts and sweet jelly jelly and many other ingredients, many delicious dishes make everyone enjoy.

11. Com Tam (Rice plate)

Rice plate is a very popular breakfast dish in South Vietnam and has ingredients including rice, ribs, veggies, egg rolls and vegetables, pickles served with sauce (sauce) or soy sauce. The name rice is derived from the type of rice to be cooked into rice, which is broken rice, falling out when the rice floor. But today, the rice dish is less of a grain, but it uses a better kind of rice, so the quality of the rice is better than before and since then the name of broken rice is also used instead of “rib rice”, “pork rice ball”.

The way to prepare a plate of broken rice is not too fussy but a delicious plate of rice plate usually has a good and soft rice grain without being dry or pasty. Meat must be cut into medium and marinated, baked well. In the packaging, the shops often remove the market, so the quality is often the same. Vegetables and pickles are different depending on the shop. But the sauce (sauce), the Southern people like to eat sweet, so the sauce often has a sweet taste more than the sour combination with garlic. Finally, there will be added onion fat that looks very eye-catching.

12. Xôi (Types of sticky rice)

    Some sweet sticky rice dishes must be mentioned as black bean sticky rice, peanuts, cam leaves, … Each kind has sticky rice and different ingredients to create its own flavor but still bold the sweet and sweet characteristic of Southern sticky rice.

For delicious sticky rice, glutinous rice grains have a very important role and must be followed by the way of cooking sticky rice for sticky rice grains which is firm and soft without being crushed. Sticky rice can be cooked with coconut milk or soaked in pineapple juice to make it more pliable and fragrant.

13. Bo la lop

Grilled beef with lettuce leaves is a blend of delicious, attractive, fat flavor of marinated beef which is cleverly combined with the characteristic aroma of guise leaves that has contributed to this dish becoming more and more Popular and popular. When eating, must give all things: vermicelli, vegetables, rolled beef into rice paper and rolled up, dipping with seasoning fish sauce. Fish sauce must mix medium, not too salty nor too light and must have sweet and sour taste of minced minced. This is a dish that should not be eaten alone, it is necessary to invite more friends, the more happy you are, the more you eat and enjoy yourself.

14. Hot pot

Hot, delicious, delicious hot pot dishes with unique flavors such as Thai hotpot, Korean kimchi hot pot prepared with Vietnamese ingredients are very attractive to customers. The characteristic of hotpot is hot and plenty of ingredients, very suitable for enjoying in winter. With a variety of spices, vegetables, mushrooms, bamboo shoots, taro, meat, seafood and specialized forms of broth, hot pot is favored by Vietnamese people and growing more diverse. Over time, it is still the original style of processing and taste, but the hot pot has gradually become more diverse in taste as well as ingredients for processing each dish. Vietnam is a country with a lot of delicacies, each region bringing its own attraction difficult to resist. Please bring your backpack and go to experience the above specialties.

14 Vietnamese foods should try for foreign tourists 14 Vietnamese food should try for foreign tourists Vietnamese cuisine from ancient times contains so many quintessential things.

[lobsterdiary]

pls reeeead this that’s important!!!!onze

Lobsters live up to an estimated 45 to 50 years in the wild, although determining age is difficult.[10] In 2012, a report was published describing how growth bands in calcified regions of the eyestalk or gastric mill in shrimps, crabs and lobsters could be used to measure growth and mortality in decapod crustaceans.[11] Without such a technique, a lobster's age is estimated by size and other variables; this new knowledge "could help scientists better understand the population and assist regulators of the lucrative industry".[12]Research suggests that lobsters may not slow down, weaken or lose fertility with age, and that older lobsters may be more fertile than younger lobsters. This longevity may be due to telomerase, an enzyme that repairs long repetitive sections of DNA sequences at the ends of chromosomes, referred to as telomeres. Telomerase is expressed by most vertebrates during embryonic stages, but is generally absent from adult stages of life.[13] However, unlike most vertebrates, lobsters express telomerase as adults through most tissue, which has been suggested to be related to their longevity.[14][15][16] Lobster longevity is limited by their size. Moulting requires metabolic energy and the larger the lobster, the more energy is needed; 10 to 15% of lobsters die of exhaustion during moulting, while in older lobsters, moulting ceases and the exoskeleton degrades or collapses entirely leading to death.[17][18]Lobsters, like many other decapod crustaceans, grow throughout life and are able to add new muscle cells at each moult.[19] Lobster longevity allows them to reach impressive sizes. According to Guinness World Records, the largest lobster ever caught was in Nova Scotia, Canada, weighing 20.15 kilograms (44.4 lb).[20][21]Lobsters are invertebrates with a hard protective exoskeleton.[4] Like most arthropods, lobsters must moult to grow, which leaves them vulnerable. During the moulting process, several species change colour. Lobsters have 10 walking legs; the front three pairs bear claws, the first of which are larger than the others.[5] Although lobsters are largely bilaterally symmetrical like most other arthropods, some generapossess unequal, specialised claws.Eyestalk of a lobsterLobster anatomy includes the cephalothorax which fuses the head and the thorax, both of which are covered by a chitinous carapace, and the abdomen. The lobster's head bears antennae, antennules, mandibles, the first and second maxillae, and the first, second, and third maxillipeds. Because lobsters live in murky environments at the bottom of the ocean, they mostly use their antennae as sensors. The lobster eye has a reflective structure above a convex retina. In contrast, most complex eyes use refractive ray concentrators (lenses) and a concave retina.[6] The abdomen includes swimmerets and its tail is composed of uropods and the telson.Lobsters, like snails and spiders, have blue blood due to the presence of hemocyanin, which contains copper.[7] In contrast, vertebrates and many other animals have red blood from iron-rich hemoglobin. Lobsters possess a green hepatopancreas, called the tomalley by chefs, which functions as the animal's liver and pancreas.[8]Lobsters of the family Nephropidae are similar in overall form to a number of other related groups. They differ from freshwater crayfish in lacking the joint between the last two segments of the thorax,[9] and they differ from the reef lobsters of the family Enoplometopidae in having full claws on the first three pairs of legs, rather than just one.[9] The distinctions from fossil families such as the Chilenophoberidaeare based on the pattern of grooves on the carapace.[9]Lobsters comprise a family (Nephropidae, sometimes also Homaridae) of large marine crustaceans.

Lobsters have long bodies with muscular tails, and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. Highly prized as seafood, lobsters are economically important, and are often one of the most profitable commodities in coastal areas they populate.[2] Commercially important species include two species of Homarus (which looks more like the stereotypical lobster) from the northern Atlantic Ocean, and scampi (which looks more like a shrimp, or a "mini lobster") – the Northern Hemisphere genus Nephrops and the Southern Hemisphere genus Metanephrops. Although several other groups of crustaceans have the word "lobster" in their names, the unqualified term "lobster" generally refers to the clawed lobsters of the family Nephropidae.[3] Clawed lobsters are not closely related to spiny lobsters or slipper lobsters, which have no claws (chelae), or to squat lobsters. The closest living relatives of clawed lobsters are the reef lobsters and the three families of freshwater crayfish.

Lobsters are found in all oceans. They live on rocky, sandy, or muddy bottoms from the shoreline to beyond the edge of the continental shelf. They generally live singly in crevices or in burrows under rocks.

Lobsters are omnivores and typically eat live prey such as fish, mollusks, other crustaceans, worms, and some plant life. They scavenge if necessary, and are known to resort to cannibalism in captivity. However, when lobster skin is found in lobster stomachs, this is not necessarily evidence of cannibalism – lobsters eat their shed skin after moulting.[22] While cannibalism was thought to be nonexistent among wild lobster populations, it was observed in 2012 by researchers studying wild lobsters in Maine. These first known instances of lobster cannibalism in the wild are theorized to be attributed to a local population explosion among lobsters caused by the disappearance of many of the Maine lobsters' natural predators.[23]

In general, lobsters are 25–50 cm (10–20 in) long, and move by slowly walking on the sea floor. However, when they flee, they swim backward quickly by curling and uncurling their abdomens. A speed of 5 m/s (11 mph) has been recorded.[24] This is known as the caridoid escape reaction.

Symbiotic animals of the genus Symbion, the only member of the phylum Cycliophora, live exclusively on lobster gills and mouthparts.[25] Different species of Symbion have been found on the three commercially important lobsters of the North Atlantic Ocean – Nephrops norvegicus, Homarus gammarus, and Homarus americanus.[25]

we are not food please stop eating us

"Lobster claw" redirects here. For the species of flowering plants, see

Lobster-claw

.

Lobster served at the Fisherman's Wharf in Boston

Lobster served in Stokkseyri, Iceland

Lobster recipes include lobster Newberg and lobster Thermidor. Lobster is used in soup, bisque, lobster rolls, and cappon magro. Lobster meat may be dipped in clarified butter, resulting in a heightened flavour. Cooks boil or steam live lobsters. When a lobster is cooked, its shell's colour changes from blue to orange because the heat from cooking breaks down a protein called crustacyanin, which suppresses the orange hue of the chemical astaxanthin, which is also found in the shell.[26]

According to the United States Food and Drug Administration (FDA), the mean level of mercury in American lobster between 2005 and 2007 was 0.107 ppm.[27]

History[

edit

]

In North America, the American lobster did not achieve popularity until the mid-19th century, when New Yorkers and Bostonians developed a taste for it, and commercial lobster fisheries only flourished after the development of the lobster smack,[28] a custom-made boat with open holding wells on the deck to keep the lobsters alive during transport.[29] Prior to this time, lobster was considered a mark of poverty or as a food for indentured servants or lower members of society in Maine, Massachusetts, and the Canadian Maritimes. It has been suggested servants specified in employment agreements that they would not eat lobster more than twice per week, however there is no evidence for this.[30][31] Lobster was also commonly served in prisons, much to the displeasure of inmates.[32] American lobster was initially deemed worthy only of being used as fertilizer or fish bait, and until well into the 20th century, it was not viewed as more than a low-priced canned staple food.[33]

Grading[

edit

]See also:

Food grading

Caught lobsters are graded as new-shell, hard-shell, or old-shell, and because lobsters which have recently shed their shells are the most delicate, an inverse relationship exists between the price of American lobster and its flavour. New-shell lobsters, have paper-thin shells and a worse meat-to-shell ratio, but the meat is very sweet. However, the lobsters are so delicate, even transport to Boston almost kills them, making the market for new-shell lobsters strictly local to the fishing towns where they are offloaded. Hard-shell lobsters with firm shells, but with less sweet meat, can survive shipping to Boston, New York, and even Los Angeles, so they command a higher price than new-shell lobsters. Meanwhile, old-shell lobsters, which have not shed since the previous season and have a coarser flavour, can be air-shipped anywhere in the world and arrive alive, making them the most expensive. One seafood guide notes that an $8 lobster dinner at a restaurant overlooking fishing piers in Maine is consistently delicious, while "the eighty-dollar lobster in a three-star Paris restaurant is apt to be as much about presentation as flavor".[33]

Welfare

Further information:

Pain in crustaceans

Lobsters in a tank at a fish market

Several methods are used for killing lobsters. The most common way of killing lobsters is by placing them live in boiling water, sometimes after having been placed in a freezer for a period of time. Another method is to split the lobster or sever the body in half lengthwise. Lobsters may also be killed or rendered insensate immediately before boiling by a stab into the brain (pithing), in the belief that this will stop suffering. However, a lobster's brain operates from not one but several ganglia and disabling only the frontal ganglion does not usually result in death.[34] The boiling method is illegal in some places, such as in Reggio Emilia, Italy, where offenders face fines up to €495.[35] Lobsters can be killed by electrocution prior to cooking, with one device, the CrustaStun, applying a 110-volt, 2 to 5 amp electrical charge to the animal.[36][37] The Swiss government banned boiling lobster live without stunning them first;[38] Since March 2018, lobsters being prepared in Switzerland need to be knocked out before they're put to death, or killed instantly. They'll also get other protections while in transit.[39][40]

The killing methods most likely to cause pain and distress are:[34]

Any procedures whereby the abdomen is separated from the thorax

The removal of tissue, flesh, or limbs while the crustacean is alive and fully conscious

Placing crustaceans in slowly heated water to the boiling point

Placing crustaceans directly into boiling water

Placing marine crustaceans in fresh water

Unfocused microwaving of the body as opposed to focal application to the head

Fishery and aquaculture[edit]

Main article:

Lobster fishing

Lobsters are caught using baited one-way traps with a colour-coded marker buoy to mark cages. Lobster is fished in water between 2 and 900 metres (1 and 500 fathoms), although some lobsters live at 3,700 metres (2,000 fathoms). Cages are of plastic-coated galvanised steel or wood. A lobster fisher may tend as many as 2,000 traps. Around year 2000, owing to overfishing and high demand, lobster aquaculture expanded.[41] As of 2008, no lobster aquaculture operation had achieved commercial success, mainly because lobsters eat each other (cannibalism) and the growth of the species is slow.[42]

Species[edit]

Examples of Nephropidae

Acanthacaris tenuimana

Metanephrops japonicus

Nephropsis rosea

The fossil record of clawed lobsters extends back at least to the Valanginian age of the Cretaceous (140 million years ago).[43] This list contains all extant species in the family Nephropidae:[44]

Acanthacaris

Acanthacaris caeca A. Milne-Edwards, 1881

Acanthacaris tenuimana Bate, 1888

Dinochelus Ahyong, Chan & Bouchet, 2010

Dinochelus ausubeli Ahyong, Chan & Bouchet, 2010

Eunephrops Smith, 1885

Eunephrops bairdii Smith, 1885

Eunephrops cadenasi Chace, 1939

Eunephrops luckhursti Manning, 1997

Eunephrops manningi Holthuis, 1974

Homarinus Kornfield, Williams & Steneck, 1995

Homarinus capensis (Herbst, 1792) – Cape lobster

Homarus Weber, 1795

Homarus americanus H. Milne-Edwards, 1837 – American lobster

Homarus gammarus (Linnaeus, 1758) – European lobster

Metanephrops Jenkins, 1972

Metanephrops andamanicus (Wood-Mason, 1892) – Andaman lobster

Metanephrops arafurensis (De Man, 1905)

Metanephrops armatus Chan & Yu, 1991

Metanephrops australiensis (Bruce, 1966) – Australian scampi

Metanephrops binghami (Boone, 1927) – Caribbean lobster

Metanephrops boschmai (Holthuis, 1964) – Bight lobster

Metanephrops challengeri (Balss, 1914) – New Zealand scampi

Metanephrops formosanus Chan & Yu, 1987

Metanephrops japonicus (Tapparone-Canefri, 1873) – Japanese lobster

Metanephrops mozambicus Macpherson, 1990

Metanephrops neptunus (Bruce, 1965)

Metanephrops rubellus (Moreira, 1903)

Metanephrops sagamiensis (Parisi, 1917)

Metanephrops sibogae (De Man, 1916)

Metanephrops sinensis (Bruce, 1966) – China lobster

Metanephrops taiwanicus (Hu, 1983)

Metanephrops thomsoni (Bate, 1888)

Metanephrops velutinus Chan & Yu, 1991

Nephropides Manning, 1969

Nephropides caribaeus Manning, 1969

Nephrops Leach, 1814

Nephrops norvegicus (Linnaeus, 1758) – Norway lobster, Dublin Bay prawn, langoustine

Nephropsis Wood-Mason, 1872

Nephropsis acanthura Macpherson, 1990

Nephropsis aculeata Smith, 1881 – Florida lobsterette

Nephropsis agassizii A. Milne-Edwards, 1880

Nephropsis atlantica Norman, 1882

Nephropsis carpenteri Wood-Mason, 1885

Nephropsis ensirostris Alcock, 1901

Nephropsis holthuisii Macpherson, 1993

Nephropsis malhaensis Borradaile, 1910

Nephropsis neglecta Holthuis, 1974

Nephropsis occidentalis Faxon, 1893

Nephropsis rosea Bate, 1888

Nephropsis serrata Macpherson, 1993

Nephropsis stewarti Wood-Mason, 1872

Nephropsis suhmi Bate, 1888

Nephropsis sulcata Macpherson, 1990

Thaumastocheles Wood-Mason, 1874

Thaumastocheles dochmiodon Chan & Saint Laurent, 1999

Thaumastocheles japonicus Calman, 1913

Thaumastocheles zaleucus (Thomson, 1873)

Thaumastochelopsis Bruce, 1988

Thaumastochelopsis brucei Ahyong, Chu & Chan, 2007

Thaumastochelopsis wardi Bruce, 1988

Thymopides Burukovsky & Averin, 1977

Thymopides grobovi (Burukovsky & Averin, 1976)

Thymopides laurentae Segonzac & Macpherson, 2003

Thymops Holthuis, 1974

Thymops birsteini (Zarenkov & Semenov, 1972)

Thymopsis Holthuis, 1974

Thymopsis nilenta Holthuis, 1974

See also[edit]

Crustaceans portal

Gerard de Nerval, French writer who kept a lobster as a pet

Lobster War, an early-1960s diplomatic conflict between Brazil and France over lobster fishing territories

Pain in crustaceans

References[edit]

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Jump up^ "Homarus americanus, American lobster" (PDF). McGill University. 27 June 2007.

Jump up^ Thomas Scott (1996). "Lobster". ABC Biologie. Walter de Gruyter. p. 703. ISBN 978-3-11-010661-9.

Jump up^ R. Quarmby, D.A. Nordens, P.F. Zagalsky, H.J. Ceccaldi, D. Daumas (1977). "Studies on the quaternary structure of the lobster exoskeleton carotenoprotein, crustacyanin". Comparative Biochemistry and Physiology Part B: Comparative Biochemistry. 56 (1): 55–61.

Jump up^ Carlos Robles (2007). "Lobsters". In Mark W. Denny; Steven Dean Gaines. Encyclopedia of tidepools and rocky shores. University of California Press. pp. 333–335. ISBN 978-0-520-25118-2. Retrieved 2013-07-27.

Jump up^ M. F. Land (1976). "Superposition images are formed by reflection in the eyes of some oceanic decapod Crustacea". Nature. 263 (5580): 764–765. doi:10.1038/263764a0. PMID 995187.

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Jump up^ Shona Mcsheehy & Zoltán Mester (2004). "Arsenic speciation in marine certified reference materials". Journal of Analytical Atomic Spectrometry. 19 (3): 373–380. doi:10.1039/b314101b.

^ Jump up to:a b c Dale Tshudy & Loren E. Babcock (1997). "Morphology-based phylogenetic analysis of the clawed lobsters (family Nephropidae and the new family Chilenophoberidae)". Journal of Crustacean Biology. 17 (2): 253–263. doi:10.2307/1549275. JSTOR 1549275.

Jump up^ T. Wolff (1978). "Maximum size of lobsters (Homarus) (Decapoda, Nephropidae)". Crustaceana. 34: 1–14. doi:10.1163/156854078X00510.

Jump up^ Kilada, Raouf; Bernard Sainte-Marie; Rémy Rochette; Neill Davis; Caroline Vanier; Steven Campana. "Direct determination of age in shrimps, crabs, and lobsters". Canadian Journal of Fisheries and Aquatic Sciences. NRC Research Press, a division of Canadian Science Publishing. Retrieved 22 December 2014.

Jump up^ Canfield, Clarke (30 November 2012). "Lobster age shown by counting its rings like a tree, study reveals". The Huffington Post. TheHuffingtonPost.com, Inc. Archived from the original on 28 January 2015. Retrieved 22 December 2014.

Jump up^ Cong YS (2002). "Human Telomerase and Its Regulation". Microbiology and Molecular Biology Reviews. 66 (3): 407–425. doi:10.1128/MMBR.66.3.407-425.2002. PMC 120798 . PMID 12208997.

Jump up^ Wolfram Klapper; Karen Kühne; Kumud K. Singh; Klaus Heidorn; Reza Parwaresch; Guido Krupp (1998). "Longevity of lobsters is linked to ubiquitous telomerase expression". FEBS Letters. 439 (1–2): 143–146. doi:10.1016/S0014-5793(98)01357-X.

Jump up^ Jacob Silverman. "Is there a 400 pound lobster out there?". howstuffworks.

Jump up^ Wallace, David Foster (August 2004). "Consider the Lobster". Gourmet. Archived from the original on September 17, 2008. Retrieved January 11, 2018. Reprinted as Wallace, David Foster (2005). "Consider the Lobster". Consider the Lobster and Other Essays. Little, Brown & Company. ISBN 0-316-15611-6.

Jump up^ Koren, Marina (June 3, 2013). "Don't Listen to the Buzz: Lobsters Aren't Actually Immortal". Smithsonian.

Jump up^ "biotemp". Archived from the original on 2015-02-11.

Jump up^ C. K. Govind (1995). "Muscles and their innervation". In Jan Robert Factor. Biology of the Lobster Homarus americanus. San Diego, CA: Academic Press. pp. 291–312. ISBN 978-0-12-247570-2.

Jump up^ "Heaviest marine crustacean". Guinness World Records. Archived from the originalon May 28, 2006. Retrieved August 3, 2006.

Jump up^ "Giant lobster landed by boy, 16". BBC News. June 26, 2006.

Jump up^ "Homarus americanus, Atlantic lobster". MarineBio.org. Retrieved December 27, 2006.

Jump up^ Jason McLure (December 3, 2012). "Cruel new fact of crustacean life: lobster cannibalism". Reuters. Retrieved December 5, 2012.

Jump up^ "The American lobster – frequently asked questions". St. Lawrence Observatory, Fisheries and Oceans Canada. October 19, 2005. Archived from the original on March 10, 2010.

^ Jump up to:a b M. Obst, P. Funch & G. Giribet (2005). "Hidden diversity and host specificity in cycliophorans: a phylogeographic analysis along the North Atlantic and Mediterranean Sea". Molecular Ecology. 14 (14): 4427–4440. doi:10.1111/j.1365-294X.2005.02752.x. PMID 16313603.

Jump up^ "How It Works Magazine".

Jump up^ "Mercury Levels in Commercial Fish and Shellfish". Food and Drug Administration. Retrieved 20 November 2015.

Jump up^ Colin Woodard (2004). The Lobster Coast. New York: Viking/Penguin. pp. 170–180. ISBN 0-670-03324-3.

Jump up^ "The Lobster Institute: History". The Lobster Institute at the University of Maine. Archived from the original on 2006-09-07. Retrieved 2012-06-11.

Jump up^ Townsend, Elisabeth (2012-01-01). Lobster: A Global History. Reaktion Books. ISBN 978-1-86189-995-8.

Jump up^ Henderson, Mark (October 24, 2005). "How lobster went up in the world". The Times. London. Retrieved January 11, 2018. (Registration required (help)).

Jump up^ "Lobster". All About Maine. Secretary of State of Maine. Retrieved July 29, 2013.

^ Jump up to:a b Johnson, Paul (2007). "Lobster". Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood. John Wiley & Sons. pp. 163–175. ISBN 978-0-7645-8779-5.

^ Jump up to:a b Yue, S. (2008). "The welfare of crustaceans at slaughter". Humane Society of the United States.

Jump up^ Bruce Johnston (March 6, 2004). "Italian animal rights law puts lobster off the menu". London: The Daily Telegraph.

Jump up^ McSmith, A. (2009). "I'll have my lobster electrocuted, please". The Independent (Newspaper). Retrieved June 14, 2013.

Jump up^ Anon. (2010). "CrustaStun: The 'humane' gadget that kills lobsters with a single jolt of electricity". MailOnline (Newspaper). Retrieved June 14, 2013.

Jump up^ Tori Weldon. "Swiss ban against boiling lobster alive brings smiles — at first". CBC News.

Jump up^ "Switzerland bans crustacean cruelty". SWI swissinfo.ch.

Jump up^ Francesca Street (12 January 2018). "Switzerland bans boiling lobsters alive". CNN Travel.

Jump up^ Asbjørn Drengstig, Tormod Drengstig & Tore S. Kristiansen. "Recent development on lobster farming in Norway – prospects and possibilities". UWPhoto ANS. Archived from the original on 2003-10-04.

Jump up^ "Riddles, Trivia and More". Gulf of Maine Research Institute. February 24, 2012. Retrieved July 23, 2012.

Jump up^ Dale Tshudy; W. Steven Donaldson; Christopher Collom; Rodney M. Feldmann; Carrie E. Schweitzer (2005). "Hoploparia albertaensis, a new species of clawed lobster (Nephropidae) from the Late Coniacean, shallow-marine Bad Heart Formation of northwestern Alberta, Canada". Journal of Paleontology. 79 (5): 961–968. doi:10.1666/0022-3360(2005)079[0961:HAANSO]2.0.CO;2.

Jump up^ Tin-Yam Chan (2010). "Annotated checklist of the world's marine lobsters (Crustacea: Decapoda: Astacidea, Glypheidea, Achelata, Polychelida)" (PDF). The Raffles Bulletin of Zoology. Suppl. 23: 153–181. Archived from the original (PDF) on 2012-03-16.

Further reading[edit]

Corson, Trevor (2005). The Secret Life of Lobsters: How Fishermen and Scientists Are Unraveling the Mysteries of Our Favorite Crustacean (1st Harper Perennial ed.). New York: HarperCollins. ISBN 978-0-06-055559-7.

Phillips, Bruce F., ed. (2006). Lobsters: Biology, Management, Aquaculture and Fisheries. Wiley. doi:10.1002/9780470995969. ISBN 978-1-4051-2657-1.

Townsend, Elisabeth (2012). Lobster: A Global History. London: Reaktion Books. ISBN 978-1-86189-794-7.

[benegap]

The Difference Between Raw Vegan and Paleo

If you’re interested in eating in a healthier way, you should know the difference between raw vegan and paleo eating systems. Today, we’re going to define each type of eating system. Our goal is to empower you by offering you access to information which helps you to select an eating style which is right for your goals. The best way to compare these eating systems is to understand them in the first place! Without further ado, let’s explain what each of these two ways of eating is. Then, we’ll share more information which contrasts these systems and talk about the eating system which we think is the best.

What is a Vegan Diet?

This type of diet consists only of food ingredients, foods, and drinks which are derived from plants. Vegans make a point of avoiding any animal-based food and drink, as well as foods or food ingredients which are made from the by-products of animals. When you go vegan, you won’t be eating eggs, honey or milk and you’ll never touch animal flesh, and this includes fish and other sea creatures.

While a vegan diet will require some organization and a strong emphasis on getting all the vitamins, minerals, calories and essential fatty acids that you need, it’s not a diet which is too tough to follow. The truth is that there are tons of vegans out there, so the world is full of vegan options for food and drink. As well, the Internet is loaded with information about how to be vegan, what vegan is and vegan recipes.

Most vegans prize organic food. They understand that it is the purest since chemical pesticides aren’t used to produce it. However, it’s possible to be vegan and not eat organic. Some people can’t afford organic food sometimes or all the time, and they can be vegan whether they eat organic or not. Naturally, if you can afford it, it’s probably the best way to get the nutrients that you need, as it has a higher purity level.

Within the category of a vegan diet, there is the raw vegan option. This means eating vegan foods which aren’t cooked. Cooking tends to rob foods of nutrients, and therefore people prefer to eat their foods in a more natural state. It’s all about getting maximum nutrients from food.

If you’re already vegan and you’re afraid that you’re not getting all the nutrients that you need via your current meal plan, then the raw vegan option may be right for you.

So, what do vegans like to eat? Well, lots of them enjoy hummus as a snack. It’s made from chickpeas, so it offers protein, without the animal products or animal by-products. As well, many rely on dairy substitutes, such as almond milk, to add creaminess to herbal tea or in order to make cereal. Basically, raw vegans don’t cook food, but they may use uncooked dairy substitutes, as well as whip up recipes in blenders or food processors. They find ways to enjoy raw food. In some cases, preparing raw vegan meals, such as beautiful salads with homemade dressings, may be fun, fast and very fulfilling.

Raw vegans have treats just like everyone else. For example, a vegan might enjoy fruit kebabs with a fresh and fruity dip, or make no-bake bars or squares which contain vegan chocolate or vegan nut butter, or both. Raw vegan recipes are surprisingly delicious, and they are easy to find. In fact, you’ll find some great ones right at our website! Try them whether you’re a raw vegan or not, as they just taste good and they’ll get you out of your cooking comfort zone. It’s always fun to try new and healthy recipes.

Since the marketplace always offers fresh produce and plenty of uncooked substitutes for animal and dairy products, vegans have plenty of food and drink choices at their disposal.

What Is the Paleo Diet?

The Paleo diet may also be referred to as the “caveman” diet, and it consists of foods which were consumed by…cavemen. This diet of our earliest ancestors probably featured a lot of veggies, as well as fruit, fish, and meat. It didn’t feature dairy products, processed foods or grain products. If you’re not interested in giving up animal products and you want a healthy eating system, the Paleo diet is a fine choice, if you choose lean proteins.

For example, when it comes to red meat, you are better off with a lean cut, such as an eye around roast, rather than the fattiest types of steak, such as Rib-eye steaks! Also, it’s best to choose organic vegetables, fruit, meat, and fish, as well as organic grains. However, a lot of people do this diet without consuming organic foods.

A typical Paleo diet devotee will eat plenty of meat, including pork, lamb, chicken, beef and turkey. As well, he or she will enjoy a host of fish foods, such as shellfish, haddock, shrimp, salmon and trout. Eggs are also on the menu and so easy to prepare. Most people who follow this eating system prefer eggs which are free-range or the types of eggs which are enriched with fatty acids. Regarding veggies, the most popular choices are probably Kale (which is so trendy these days), onions, tomatoes, broccoli, peppers and carrots. Fruit runs the gamut.

This is a health diet. As with any diet, portions should be controlled. You can’t eat several platefuls of food, no matter what it is, and not expect to gain a bit of weight, unless the plates are filled with salads with no dressing. So, pay attention to portion control if you want to try this diet plan or any other. Counting calories is always wise, even if your focus isn’t on weight loss. As well, choosing the best cuts of meat or fish, with a mind to accessing lean protein, will also be a smart way to go.

There are books about the Paleo diet online, as well as websites which operate on a membership business model. If you want access to a lot of content about this kind of diet, it may be worth paying for a book or membership. However, the fundamentals of this diet are simple. If your earliest ancestors didn’t eat it or have access to it, you should eat it, either, even if you do have access to it. You will eat as much like your early ancestors did as possible.

If you try this diet, track your results. It’s best to track your results with any diet, and this isn’t just about weighing you while you are on it. It’s also about tracking how you feel. Do you have more energy or less? Do you feel deprived or satisfied? You deserve to feel good, so keep a record and take digital photos of yourself occasionally. The right eating system tends to make people look fabulous. The wrong one tends to make them look older and more tired. One of the keys to finding the right diet is how you feel while you’re following it. How you feel tends to show on the outside.

People Disagree About Which Diet is Best

People tend to get passionate about the diets that they are following. For example, +individuals who live the raw vegan way usually think it’s the best diet around and superior to the Paleo diet. Regarding how raw vegan may be truly superior, it’s probably about avoiding animal products and capturing more nutrients from food. Most people don’t follow a raw Paleo diet. They cook some or all the stuff that they eat, except perhaps the fruit and some greens and veggies, so they do lose nutrients there. However, they still get some nutrients.

The raw vegan diet allows people to get a lot of nutrients from food and to avoid animal products and animal-based products which may be produced via hormones. Hormones in the modern meat supply are one big reason why raw vegan diets are considered superior by raw vegans themselves, versus Paleo diets.

In contrast, people who love the Paleo diet believe that it’s better for them than the raw vegan diet. These Pale diet fans generally believe that human beings are omnivores and that they need a combination of animal-based foods and plant-derived foods to be healthy. For this reason, they feel that eating meat and fish is natural and healthier than going without. Those who eat organic proteins don’t need to worry about hormones so they can avoid that issue if they want to. Overall, those who follow the Paleo diet believe that it’s what human beings are supposed to eat. They think that the raw vegan diet is just too restrictive.

What is Our Opinion?

We think there is no right diet for everyone. We are all different. For example, those who are immuno-suppressed tend to do better with high-protein diets and may flourish on the Paleo diet, whereas the raw vegan diet might make it harder for them to get the protein that they need. Conversely, someone who is struggling to avoid heart problems which run in the family may prefer the raw vegan diet, as it doesn’t expose them to artery-clogging fats from animal protein. The fat in animal products, such as steaks, is known to clog the arteries and set the stage for heart attacks and other cardiovascular health problems.

So, there isn’t one right diet. Sometimes, a person’s ethics play a role. Someone who feels strongly about animal cruelty and doesn’t want to contribute to the pain, suffering and death of animals will find that a raw vegan diet is suitable, rather than a Paleo diet. Paleo diets do feature meat and fish, and there is no way around that.

So, there are different reasons to embrace one diet or the other. If you’re basically healthy and don’t have strong views about eating animals or not, you may benefit from trying both diets and then seeing which one is best for you.

Our goals vary when it comes to choosing new diet plans. For example, some people change the way that they eat to lose weight. A raw vegan diet may spark weight loss. However, it doesn’t always, as some foods which are raw do have plenty of calories.

The Paleo diet is known to promote quick and dependable weight loss. It’s free of grains and most carbs, and this means that it shocks the body into burning off the pounds. We eat a lot of carbs as a rule, and they make weight loss tough as eating bad carbs tends to wreak havoc on our blood sugar levels. Blood sugar levels play a prominent role in what we weight.

On balance, Paleo may be the better diet for weight loss, especially if you’ve been in the habit of eating grains and dairy before you start it. Your system will adjust to getting a cleaner diet of “caveman” foods, and you’re likely to look leaner pretty fast. To get the same weight loss benefits from a raw vegan diet, you’ll need to count calories and make healthy choices. There are a lot of vegan foods with very high-calorie counts, such as sesame tahini and coconut milk. Both are wholesome, but neither are “diet” foods.

As you can see, we are all different and deciding which diet is better is about knowing what you want from a diet and choosing the eating system which is most appropriate for you. Of course, you can always try both. However, we recommend trying each one for at least a month. These diets need time to work, so be patient as the benefits of each diet become apparent. If you don’t get the results that you want after a month, try the other one. It may work for you.

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Weight reduction is a matter on the mind of many men and women these days. This is because the entire world differs. Individuals basically don't have the maximum amount of time for exercising, or perhaps for an effective diet program. Nevertheless, you do not have to become obese forever. This article will enable you to get started your vacation to a much healthier you. A sensible way to shed weight is to sign up for a regular workout treatment. A monetary determination offers you the inspiration you must participate in your treatment, and education having a group of people could also motivate anyone to keep working harder. A lot of gyms supply discount rates on first-time customers, to help you look around to locate a good deal. A great way to aid in shedding weight is to join some nourishment courses. There is a lot of awful details out there and without the proper information, it's an easy task to make typical going on a diet faults. The skills you'll take away coming from a nutrition school will benefit you for the rest of your life. One particular approach to help with weight-loss would be to ask another invitee on the supper platter. Simply incorporating an extra vegetable will present a minimal-caloric meal companion that actually, takes up more space on the plate, provides variety in flavor and consistency and leaves you less area for that higher-calories meals. Needless to say, it also helps if you eat your veggies initially, when they're nice and popular. When beginning a fat loss strategy, you have to establish the number of calories you ought to be having a day. On the internet calculators are readily available that will let you input your height, weight, grow older, process stage and the quantity you would like to shed and will provide you the complete calorie consumption you should take in each day. When you know the calories you need to ingest every day, it's quicker to stay in the rules. A fantastic way that will help you lose weight is usually to start off a fat loss journal upon an online forum. You will not only have the ability to keep track of your advancement, but others can chime in and provide you guidance. It will likewise give you the opportunity to inspire somebody else. Take in a great deal of snack food items to shed pounds. To lose weight without being feeling hungry, eat numerous small meals through the day instead of a couple of big versions. Eating every single 3 several hours approximately means are in no way far from your upcoming healthier dish making it simpler to resist the attraction of any bad but straightforward-to-pick up treat say for example a travelling bag of french fries or possibly a candies club. When trying to achieve fat loss, it is important that you do not concentration an excessive amount of about the quantity about the size. Rather, you must make an attempt to acquire a healthful physique. However, you might think this can be contradictory to the intention of this article, when you put in priority your state of health, you can expect to start thinking far more positively. By around-concentrating on weight reduction, you can easily turn out to be disappointed together with the variety in the size, that can force you to glide back in your old behavior. Men and women frequently give up almost all their beloved food when on a diet, which can result in failure. But, generating smaller sized modifications for your way of living will result real outcomes. Should you be on a diet, will not step out with friends who choose to eat huge portions at eating places. This will allow you to avoid a situation where by you would be lured to consume food that will not assist in your journey to cutting lower and seeking your best. For simpler digestion, try out such as far more raw food items in what you eat. Uncooked meals are frequently less difficult for the body to get rid of lower as their organic digestive support enzymes have not been ruined by the cooking food method. Seniors will frequently have an easier time obtaining the vitamins and minerals they want from uncooked food. You need to look for possessing a relaxing dish with the family in case you are viewing your unwanted weight. Family time is obviously significant, and sharing an extended mealtime with them will motivate much less having. It takes approximately 20 mins for your personal head to recognize you are whole, so much longer foods lead to ingesting much less. Some advice you could stick to to help you your weight damage from the psychological stage is always to share your targets with friends and relations. When other folks know what you will be aiming to attain, you will get added motivation and motivation to obtain the target that you simply lay out for. Don't jeopardize your diet program by unnecessarily comparing yourself to other people, whether they are fellow gym-goers, buddies, supermodels or friends. With regards to losing weight, no 2 people are particularly alike. Looking at your very own sizes and achievements to people of others, is a lot like assessing apples to oranges. It is not necessarily logical and quite often leads to discouragement. Waste money on the great tasting food made from low-calorie food items once in a although. Some food items that fall under this classification incorporate lobster, shrimp, and salmon. You will be rewarding on your own using a scrumptious food when nonetheless adhering to low calorie ingestion. Looking towards these dishes will help you adhere to your desired goals. Stick to the border of the store when shopping for household goods. A lot of retailers have sensible food, like vegetables and fruits, based in these outside the house aisles. Bad possibilities, such as prepackaged, processed foods, are generally found in the aisles. Steer clear of the aisles who have these types of food so you steer clear of attraction. When working on your fat loss program, think about everything being workout. Cleaning the house, getting the steps, driving the swings inside the park, it all numbers. Integrating a lot more movement in your daily life will assist you to get fit more quickly and achieve your weight loss objectives. If you are attempting to lose weight, make sure you are not completely determined by the number you see around the level being a label of the accomplishment. Understand that muscle weighs about more than fat, and that muscle demands and burns up more calorie consumption. Try and only body weight oneself once a week, or much better, just go based on how your clothing is fitted as an alternative to simply being caught up about the number around the level. If you're attempting to lose weight, among the more significant steps you can take is cut down on consuming alcohol. Alcoholic drinks will have ample unhealthy calories, specially when you consider mixers. Should you consume a little bit, try low calorie cocktails like vodka and cranberry. You can lose fat and achieve a far healthier self through proper diet and exercise. With any luck ,, this information has infused you with useful tips and creativity which will spur you toward a weight loss success plan. Though sometimes hard, shedding pounds will resulted in a healthier and more happy you, so set these guidelines to good utilization in your plan, starting today! More Article: It Seems Incredible That You Can Lose 20 Pounds With The Diet That Works To Losing Weight After 50 And Lose 20 Pounds How Often Do You Find Yourself Saying: "I Wish I Knew How To Lose 20 Pounds"