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Nice Family Meals photos

January 31, 2012 · Posted in Family Meals · Comment 

Some cool family meals images:

family burgerville meal for jonathan & truman’s birthday
family meals

Image by cafemama
it hadn’t been the best day for me, and so, we went out for burgerville for the birthday meal.

Family Barbecue
family meals

Image by alexlc13
It was too rainy to eat outside, but the family got together for a delicious feast!

Cool Low Carb Recipes images

January 29, 2012 · Posted in Low Carb Recipes · Comment 

A few nice low carb recipes images I found:

Postcard/flyer info on back
low carb recipes

Image by by Ophelia photos
My graphic design and illustration for a new company for Biltong in France, Marseille.
Doing this project has been more work than fun and I’m looking forward to working more with them.
Each of the "personas" represents one of the guys.
I have also done a folder and a Prism for them.
here is there there FACEBOOK
…and more info on them and what biltong is:

Contrary to popular belief Biltong is not the nectar of the Ancient Greek gods but just a very tasty good old-fashioned meat snack from the far end of Africa…

Yes, that’s right

Biltong hails from sunny South Africa…

So what is biltong???

Biltong originated when The Dutch settlers who arrived in South Africa in the 17th century brought recipes for dried meat from Europe, including France and Spain. Today it is sold all over the world and has even become a household name in countries like the U.K., Australia, New Zealand, Holland and Spain…

Biltong is a kind of cured meat. Many different types of meat are used to produce Biltong, ranging from beef through to game meats. Biltong is similar to beef jerky in that they are both spiced, dried meats, but differ in their typical ingredients, taste and production process. The word biltong is from the Dutch Bil ("rump or buttock") and tong ("strip" or "tongue")… Brown vinegar along with Spices from all over the world is used to spice and cure the meat. Biltong is very high in protein, iron and magnesium and it is a very healthy snack. It is typically low in fats and carbs…

It is conventionally consumed accompanied with Beer and other beverages but can also be part of salads, sandwiches or part of you apero.

Now a bit more about trois fréres Biltong…

The Company has a real Biltong flavour to it in that all three the partners are from different parts of the world… We have a South African, an Irish man and even an American and all three of us are living in France. Trois Fréres Biltong has sprawn from our collective love of Biltong…

Our supplier has been around since 1969 and their age old Family Recipes remain unchanged and have undoubtedly "Stood The Test Of Time", and to this day remain free of Wheat, Glutens & Added Ingredients. All our products are manufactured to the Highest Quality, under the strictest Hygiene Standards. We only use the Best Quality Beef and there are NO wheat, glutens, added ingredients or preservatives in any of our products !!!

Today we bring you the best biltong right here in your local establishment for you to enjoy however you like…

So go on have some biltong and enjoy the taste of Africa…

To contact them you can e-mail troisfrere.biltong@gmail.com

Tasty Original
low carb recipes

Image by by Ophelia photos
My graphic design and illustration for a new company for Biltong in France, Marseille.
Doing this project has been more work than fun and I’m looking forward to working more with them.
Each of the "personas" represents one of the guys.
I have also done a folder and a Prism for them.
here is there there FACEBOOK
…and more info on them and what biltong is:

Contrary to popular belief Biltong is not the nectar of the Ancient Greek gods but just a very tasty good old-fashioned meat snack from the far end of Africa…

Yes, that’s right

Biltong hails from sunny South Africa…

So what is biltong???

Biltong originated when The Dutch settlers who arrived in South Africa in the 17th century brought recipes for dried meat from Europe, including France and Spain. Today it is sold all over the world and has even become a household name in countries like the U.K., Australia, New Zealand, Holland and Spain…

Biltong is a kind of cured meat. Many different types of meat are used to produce Biltong, ranging from beef through to game meats. Biltong is similar to beef jerky in that they are both spiced, dried meats, but differ in their typical ingredients, taste and production process. The word biltong is from the Dutch Bil ("rump or buttock") and tong ("strip" or "tongue")… Brown vinegar along with Spices from all over the world is used to spice and cure the meat. Biltong is very high in protein, iron and magnesium and it is a very healthy snack. It is typically low in fats and carbs…

It is conventionally consumed accompanied with Beer and other beverages but can also be part of salads, sandwiches or part of you apero.

Now a bit more about trois fréres Biltong…

The Company has a real Biltong flavour to it in that all three the partners are from different parts of the world… We have a South African, an Irish man and even an American and all three of us are living in France. Trois Fréres Biltong has sprawn from our collective love of Biltong…

Our supplier has been around since 1969 and their age old Family Recipes remain unchanged and have undoubtedly "Stood The Test Of Time", and to this day remain free of Wheat, Glutens & Added Ingredients. All our products are manufactured to the Highest Quality, under the strictest Hygiene Standards. We only use the Best Quality Beef and there are NO wheat, glutens, added ingredients or preservatives in any of our products !!!

Today we bring you the best biltong right here in your local establishment for you to enjoy however you like…

So go on have some biltong and enjoy the taste of Africa…

To contact them you can e-mail troisfrere.biltong@gmail.com

thanks to librarian debbie benrubi, the cook book that green media students made and sophia miles designed is now part of gleeson library’s permanent collection

January 28, 2012 · Posted in Cook Books · Comment 

A few nice cook books images I found:

thanks to librarian debbie benrubi, the cook book that green media students made and sophia miles designed is now part of gleeson library’s permanent collection
cook books

Image by davidsilver
ignacio.usfca.edu/record=b1935365

Treats on a Tray: Ten P.M. Cook Book (1958)
cook books

Image by mod as hell
I dare you to read the recipe for "Cocktail Prunes"! They’re listed under "Ham Pick-Ups"…*shudders*

Camp FRESH 2010

January 26, 2012 · Posted in Healthy Food Choices · Comment 

Some cool healthy food choices images:

Camp FRESH 2010
healthy food choices

Image by Christiana Care
Until this summer, Javiar Emory-Turner had never seen a tomato that wasn’t red.
At Camp FRESH, the 16-year-old Wilmington youth is not only tasting tomatoes that are yellow, green and orange, he is helping to grow and sell the produce.

Even more important, Javiar is taking the lessons he is learning about eating healthy home to his family and neighbors, encouraging them to eat five servings of fruits and vegetables each and every day.

"Before, I only ate fruits and vegetables about once a week," he said. "Now, I’m trying new foods that are healthy. I’m cutting back on sugar. I’m getting exercise."

Started by Christiana Care, Camp FRESH is a nine-week program for 48 young people ages 13-18 from Wilmington, New Castle and Newark, Del. The corner stores in their communities carry few fresh fruits and vegetables, and getting to larger markets with more food choices is sometimes difficult. These young gardeners from city neighborhoods till the soil at Wilmington Urban Farm, a verdant plot bursting with broccoli and bok choy, carrots and cabbage, zucchini and zinnias. By growing and eating healthy produce, the teens grow a healthy respect and appreciation for the value of nutrition, and they model their new respect for nutrition to others in the community, who also improve their diets-and, ultimately, their overall well being.
Christiana Care launched Camp FRESH in 2006 as part of the health system’s efforts to build an awareness of the value of nutrition, make a dent in obesity and improve the quality of life for these participants.

Two days a week, the teens sell produce at two stands in urban neighborhoods, one at the farm on East 12th Street and the other at Wilmington Hospital. On the other days, the youths gather at the Eugene du Pont Preventive Medicine and Rehabilitation Institute, where they make healthy dishes such as Asian coleslaw, made with Ramen noodles, cabbage and other accessible ingredients.

Campers were hesitant to taste when a bowl of edamame-baby soybeans popular in Japan-was passed around the room.

"Go ahead and try it," said Christopher Moore, Christiana Care healthy lifestyle coordinator. "Just squeeze the pod, and the beans pop right out."

About half the campers enjoyed the edamame. As for other healthy dishes, Hilda Hernandez, 16, feels good about trying hummus made from chick peas and red peppers.

"I thought it looked funny," she said. "But learning to eat things that are good for you is important if you want to stay healthy."

Already, Hilda has lost two pounds. She is walking more instead of taking the bus.

After lunch, she and the other campers got a rousing workout with Zumba, a Latin-inspired fitness regimen that harnesses the energy of music.

"Zumba is fun and makes me want to keep exercising," said Taylor Ferguson, 15, who has lost four pounds. "Now, I’m doing sit-ups and push-ups at home."

In addition to learning about nutrition and weight management, the teens talk about sex education, drug and alcohol abuse, strategies for being good ambassadors in the community and planning for the future.

Camp FRESH 2010
healthy food choices

Image by Christiana Care
Until this summer, Javiar Emory-Turner had never seen a tomato that wasn’t red.
At Camp FRESH, the 16-year-old Wilmington youth is not only tasting tomatoes that are yellow, green and orange, he is helping to grow and sell the produce.

Even more important, Javiar is taking the lessons he is learning about eating healthy home to his family and neighbors, encouraging them to eat five servings of fruits and vegetables each and every day.

"Before, I only ate fruits and vegetables about once a week," he said. "Now, I’m trying new foods that are healthy. I’m cutting back on sugar. I’m getting exercise."

Started by Christiana Care, Camp FRESH is a nine-week program for 48 young people ages 13-18 from Wilmington, New Castle and Newark, Del. The corner stores in their communities carry few fresh fruits and vegetables, and getting to larger markets with more food choices is sometimes difficult. These young gardeners from city neighborhoods till the soil at Wilmington Urban Farm, a verdant plot bursting with broccoli and bok choy, carrots and cabbage, zucchini and zinnias. By growing and eating healthy produce, the teens grow a healthy respect and appreciation for the value of nutrition, and they model their new respect for nutrition to others in the community, who also improve their diets-and, ultimately, their overall well being.
Christiana Care launched Camp FRESH in 2006 as part of the health system’s efforts to build an awareness of the value of nutrition, make a dent in obesity and improve the quality of life for these participants.

Two days a week, the teens sell produce at two stands in urban neighborhoods, one at the farm on East 12th Street and the other at Wilmington Hospital. On the other days, the youths gather at the Eugene du Pont Preventive Medicine and Rehabilitation Institute, where they make healthy dishes such as Asian coleslaw, made with Ramen noodles, cabbage and other accessible ingredients.

Campers were hesitant to taste when a bowl of edamame-baby soybeans popular in Japan-was passed around the room.

"Go ahead and try it," said Christopher Moore, Christiana Care healthy lifestyle coordinator. "Just squeeze the pod, and the beans pop right out."

About half the campers enjoyed the edamame. As for other healthy dishes, Hilda Hernandez, 16, feels good about trying hummus made from chick peas and red peppers.

"I thought it looked funny," she said. "But learning to eat things that are good for you is important if you want to stay healthy."

Already, Hilda has lost two pounds. She is walking more instead of taking the bus.

After lunch, she and the other campers got a rousing workout with Zumba, a Latin-inspired fitness regimen that harnesses the energy of music.

"Zumba is fun and makes me want to keep exercising," said Taylor Ferguson, 15, who has lost four pounds. "Now, I’m doing sit-ups and push-ups at home."

In addition to learning about nutrition and weight management, the teens talk about sex education, drug and alcohol abuse, strategies for being good ambassadors in the community and planning for the future.

Camp FRESH 2010
healthy food choices

Image by Christiana Care
Until this summer, Javiar Emory-Turner had never seen a tomato that wasn’t red.
At Camp FRESH, the 16-year-old Wilmington youth is not only tasting tomatoes that are yellow, green and orange, he is helping to grow and sell the produce.

Even more important, Javiar is taking the lessons he is learning about eating healthy home to his family and neighbors, encouraging them to eat five servings of fruits and vegetables each and every day.

"Before, I only ate fruits and vegetables about once a week," he said. "Now, I’m trying new foods that are healthy. I’m cutting back on sugar. I’m getting exercise."

Started by Christiana Care, Camp FRESH is a nine-week program for 48 young people ages 13-18 from Wilmington, New Castle and Newark, Del. The corner stores in their communities carry few fresh fruits and vegetables, and getting to larger markets with more food choices is sometimes difficult. These young gardeners from city neighborhoods till the soil at Wilmington Urban Farm, a verdant plot bursting with broccoli and bok choy, carrots and cabbage, zucchini and zinnias. By growing and eating healthy produce, the teens grow a healthy respect and appreciation for the value of nutrition, and they model their new respect for nutrition to others in the community, who also improve their diets-and, ultimately, their overall well being.
Christiana Care launched Camp FRESH in 2006 as part of the health system’s efforts to build an awareness of the value of nutrition, make a dent in obesity and improve the quality of life for these participants.

Two days a week, the teens sell produce at two stands in urban neighborhoods, one at the farm on East 12th Street and the other at Wilmington Hospital. On the other days, the youths gather at the Eugene du Pont Preventive Medicine and Rehabilitation Institute, where they make healthy dishes such as Asian coleslaw, made with Ramen noodles, cabbage and other accessible ingredients.

Campers were hesitant to taste when a bowl of edamame-baby soybeans popular in Japan-was passed around the room.

"Go ahead and try it," said Christopher Moore, Christiana Care healthy lifestyle coordinator. "Just squeeze the pod, and the beans pop right out."

About half the campers enjoyed the edamame. As for other healthy dishes, Hilda Hernandez, 16, feels good about trying hummus made from chick peas and red peppers.

"I thought it looked funny," she said. "But learning to eat things that are good for you is important if you want to stay healthy."

Already, Hilda has lost two pounds. She is walking more instead of taking the bus.

After lunch, she and the other campers got a rousing workout with Zumba, a Latin-inspired fitness regimen that harnesses the energy of music.

"Zumba is fun and makes me want to keep exercising," said Taylor Ferguson, 15, who has lost four pounds. "Now, I’m doing sit-ups and push-ups at home."

In addition to learning about nutrition and weight management, the teens talk about sex education, drug and alcohol abuse, strategies for being good ambassadors in the community and planning for the future.

Nice Cookbook photos

January 25, 2012 · Posted in Cookbook · Comment 

A few nice cookbook images I found:

great cookbook
cookbook

Image by Vilseskogen
Rhubarb tart from the Garden Cafe at Rosendal (Stockholm, Sweden) – recipe in this cookbook

farmers market cookbook
cookbook

Image by chotda
1951 cookbook for the los angeles farmer’s market

Another amazing cookbook score from UCI
cookbook

Image by Ned Raggett
Just incredible — The Little Saigon Cookbook, drawing on recipes from the Vietnamese diaspora that settled here in OC. A great score for our Southeast Archive at the library, and a marvelous book for an aspiring cook like me!

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