Organic menu – Sari Organik http://www.sari-organik.com/ Mon, 12 Sep 2022 19:37:18 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://www.sari-organik.com/wp-content/uploads/2021/10/icon-120x120.jpg Organic menu – Sari Organik http://www.sari-organik.com/ 32 32 Special Interview: India’s External Affairs Minister S. Jaishankar says closer Saudi-Indian ties are ‘good for us, good for the world’ https://www.sari-organik.com/special-interview-indias-external-affairs-minister-s-jaishankar-says-closer-saudi-indian-ties-are-good-for-us-good-for-the-world/ Mon, 12 Sep 2022 19:37:18 +0000 https://www.sari-organik.com/special-interview-indias-external-affairs-minister-s-jaishankar-says-closer-saudi-indian-ties-are-good-for-us-good-for-the-world/ RIYADH: Saudi Arabia and India approach their relations with the broader global context in mind, Dr. S. Jaishankar told Arab News in an exclusive interview during his first official visit to the Kingdom as as Foreign Minister of India. “In a world that has experienced the COVID-19 pandemic, conflicts like the one in Ukraine or […]]]>

RIYADH: Saudi Arabia and India approach their relations with the broader global context in mind, Dr. S. Jaishankar told Arab News in an exclusive interview during his first official visit to the Kingdom as as Foreign Minister of India.

“In a world that has experienced the COVID-19 pandemic, conflicts like the one in Ukraine or climatic events, it is essential that our relationship become a growing factor of stability. It’s good for us, good for the region and good for the world.

He added: “The objective of both countries is to identify complementarities that allow us to expand our cooperation as quickly as possible. This would require collaborative activities, mutual investments, coordinated policies and greater mobility.

Relations between Saudi Arabia and India have historically been strong, with Indians constituting the largest community of foreign workers in the Kingdom and one of the largest sources of remittances from their home countries. Some 200,000 pilgrims from India, where Islam is the second largest religion, traveled to Saudi Arabia to perform Hajj before the pandemic hit in 2019.

Dr. S. Jaishankar speaking to Arab News in an exclusive interview during his first official visit to the Kingdom. (AN Photo/Huda Bashatah)

For its part, Saudi Arabia has always been among the top three energy suppliers to India, the world’s third largest oil importer and consumer. Both are also members of the G20 intergovernmental forum as well as the Non-Aligned Movement.

In recent years, relations between Saudi Arabia and India have expanded into other areas, including security, trade, investment, health, food security, culture and defence. The two governments have remained in close contact during the COVID-19 pandemic.

“We are important players in the emerging multipolar world order and there are several areas where our two countries are working together,” Jaishankar said. “India is a big economy and our goal remains the economic growth and development of over 1.3 billion people in India. It also gives a great opportunity for Saudi Arabia to invest in India and work with us for the mutual benefit of both countries.

Elaborating on this crucial aspect of Saudi Arabia-India relations, Jaishankar said, “India and Saudi Arabia are major economies and play an important role in shaping the global economy. The two countries are significant economic partners, with trade valued at around $42.86 billion during the fiscal year (April 2021 to March 2022). »

He continued: “This partnership plays a stabilizing role in the region. The two countries share several synergies in the economic field. For example, the two are crucial energy partners and there are immense opportunities to increase investment in both directions.


Jaishankar with his Saudi counterpart, Foreign Minister Prince Faisal bin Farhan. (MOFA of Saudi Arabia)

He added: “Energy has been a mainstay of our cooperation for several decades. We not only want to continue to develop this, but also extend it to the field of renewable energies, including “green” hydrogen.

A career diplomat who served as India’s foreign minister before his induction into the cabinet in 2019, Jaishankar credits “the vision and guidance provided by (Indian) Prime Minister Narendra Modi and Crown Prince Mohammed bin Salman “for the strengthening of Saudi Arabia. relationship with India.

“Their respective visits in 2019 to Saudi Arabia and India gave a great boost to the bilateral relationship and this has continued despite the unprecedented challenges of the pandemic,” he said.

“These visits led to the formation of the crucial Saudi-India Strategic Partnership Council, which reflects the mutual desire of both countries to raise the level of this relationship. Today, our bilateral partnership covers almost all areas of cooperation , including political, security, defence, economic, energy, cultural and interpersonal relations.

On Monday, Crown Prince Mohammed bin Salman received Jaishankar in Jeddah. During the meeting, he delivered a letter from the Prime Minister of India to the Crown Prince.

The day before, Jaishankar co-chaired with his Saudi counterpart, Foreign Minister Prince Faisal bin Farhan, the inaugural ministerial meeting in Riyadh of the Committee for Political, Security, Social and Cultural Cooperation, established within the framework of the Strategic Partnership Council .

Explaining the functioning of the bilateral body, he said, “Formed in October 2019, the Strategic Partnership Council comprises two sub-committees. The first is the PSSC Committee and the second is the Economy and investments.

“The current ministerial meeting I came for (in Saudi Arabia) is that of the Committee on the PSSC, which focuses on several important areas of bilateral cooperation and has four joint working groups.

“The joint working groups focus on bilateral cooperation in political and consular, legal and security, social and cultural, and defense areas. The agenda for this ministerial meeting would cover all these areas.

Jaishankar said he was pleased with the increase in Saudi foreign direct investment in India from less than $50 million in 2014 to around $3.15 billion currently. “Many large Indian companies are also engaged in business in Saudi Arabia. We have strengthened our cooperation in areas such as health security, food security, education and technology,” he said.

“Our cooperation during the pandemic has taught us important lessons about health security and supply chains. We can build on this experience to be better prepared to meet such challenges in the future. Our two countries can also collaborate in the Kingdom Vision 2030, where the Kingdom can benefit from India’s skilled workforce, entrepreneurs and technology.


Dr. S.Jaishankar visited Diriyah Gate Development Authority. Upon his arrival, he was greeted by Abdullah Al Ghanem, Advisor to the Director General of the Diriyah Gate Development Authority Project. Jaishankar was briefed by DGDA officials about the project and ongoing renovations. (Provided)

According to Jaishankar, given the above “synergies”, one of the verticals of the Strategic Partnership Council focuses on economy and investments. The four joint working groups of this subcommittee discussed cooperation in the areas of agriculture and food security, energy, technology and information technology, and industry. and infrastructure.

During their meetings, Prince Faisal and Jaishankar undertook a comprehensive review of bilateral relations and discussed progress made under the Committee’s four joint working groups on the PSSC. The two sides also reportedly discussed regional and international issues of common interest, including their cooperation at the UN, G20 and Gulf Cooperation Council.

“India regards the Gulf region as its extended neighborhood and that naturally means shared interests with Saudi Arabia in the areas of security and defence. We have been constantly enhancing our cooperation in these areas in the spirit of our strategic partnership,” Jaishankar said.

“On defence, we have had exchange visits at army commander level over the past two years and we also had our first joint naval exercise last year. Our Joint Defense Cooperation Commission met a few months ago and identified further areas of cooperation. The Indian defense industry offers exciting opportunities for co-production and investment and this is an area where we hope to make further progress with Saudi Arabia.

Stressing the importance of security cooperation between the two governments, he said, “India has been a victim of cross-border terrorism for decades. Saudi Arabia has had its own challenges and experiences.

“As terrorism knows no borders or religion and poses a threat to humanity, it is only natural that India and Saudi Arabia should come together to jointly address the threats facing our respective countries. by sharing intelligence, developing new technologies, keeping abreast of the modus operandi of terrorists, and working together in international organizations like the UN and the FATF.

According to Jaishankar, there is a good working relationship “at the highest level of the security architecture of both countries” on the issue of countering terrorist threats. “In addition, within the framework of the Strategic Partnership Council, the two countries have formed a joint working group on legal and security cooperation to collaborate in this area,” he said.

“In the area of ​​maritime security, India and Saudi Arabia have a particular interest given our long coastlines and commercial interests. We have a common goal of keeping maritime communication channels open and ensuring the respect for international law.”

Jaishankar noted with satisfaction the increased naval cooperation between Saudi Arabia and India, pointing out that “our ships have carried out operational turnarounds in Saudi Arabia while Saudi Arabia participated in the multinational exercise MILAN 2022 in Vishakhapatnam in February 2022”.

He added, “Apart from these ship visits, maritime domain information exchange and other training activities also continue. Overall, I see good momentum in our economic, energy, security and defense ties and I am confident of good progress in the years to come.

Looking ahead, Jaishankar expressed hope that his meetings and the upcoming visit of his fellow minister Piyush Goyal, in charge of trade and industry, would set the stage for a meeting in the near future of the Saudi and Indian leaders. . “We believe that the meeting of the Strategic Partnership Council mechanism will be more productive thanks to these preparations,” he said.

While in Riyadh, Jaishankar met with other Saudi dignitaries as well as Nayef Falah Mubarak Al-Hajraf, the GCC secretary general. Together with representatives from the Indian Embassy, ​​he also visited the cultural sites of Diriyah, the Salwa Palace and the Diriyah Gallery.

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The Moodie Davitt Report -The Moodie Davitt Report https://www.sari-organik.com/the-moodie-davitt-report-the-moodie-davitt-report/ Sat, 10 Sep 2022 06:54:02 +0000 https://www.sari-organik.com/the-moodie-davitt-report-the-moodie-davitt-report/ SOUTH AFRICA/UK. Travel retail products, services and technology company Tourvest Retail Services has launched a new range of in-flight food and beverage products with strong sustainability credentials. The range includes brands such as Toast Ale, Playin Choc, Scrapples, Bacardi and MOTH Drinks. British brand Toast Ale has brought its best-selling Session IPA beer, which is […]]]>

SOUTH AFRICA/UK. Travel retail products, services and technology company Tourvest Retail Services has launched a new range of in-flight food and beverage products with strong sustainability credentials. The range includes brands such as Toast Ale, Playin Choc, Scrapples, Bacardi and MOTH Drinks.

British brand Toast Ale has brought its best-selling Session IPA beer, which is produced from surplus fresh bread. All profits from the brand are donated to charities.

New drinks purchased by Tourvest – including Toast IPA Session (left) and MOTH [which stands for Mix of Total Happiness] Margarita – are now available on in-flight menus

An all-natural apple and mango crunchy snack produced by another British brand, Scrapples, is also on the menu. Tourvest noted that up to 40% of all fruit and vegetables grown in the UK are wasted, but Scrapples is trying to change that. The brand uses “wonky” fruit in its recipes to help reduce this waste.

Also new is Playin Choc, which makes vegan, organic, and allergy-free chocolate with just three ingredients — cocoa, vanilla, and coconut.

The Playin Choc Dinosaur ToyChoc box (pictured above) contains two individually wrapped dairy-free organic chocolates, a buildable 3D cardboard puzzle toy and a fun facts card.

Tourvest has also developed the gluten-free Plowman’s Snack Box. Each packet contains artisan crackers hand-baked in England, Applewood and Ilchester cheese spreads and Wiltshire Country Garden chutney.

Also included are air-dried slices of beef, while vegetarians can enjoy an option with pickled pickles. Each box contains a fully compostable and biodegradable wrapped knife.

Two pre-mixed cocktails – the 125ml MOTH Margarita and the 250ml Bacardi Mojito – have been introduced as part of the new in-flight drinks menu.

The vegetarian version of Tourvest’s new gluten-free Plowman’s Snack Box

Michelle Green, Director of Business Development, Strategy and Innovation at Tourvest, said: “As part of Tourvest Retail Services’ strategy, we take sustainability and the impact of plastic on our environment very seriously.

“Our buyers, led by Michael Berridge, work closely with our suppliers to reduce the impact on the planet while delivering solutions and products that taste great.”

*Registration remains open for the Airport Food & Beverage (FAB) conference, which will take place virtually on September 12-13. Click here for free registration via our dedicated website.

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In the Bas-Saint-Laurent region of Quebec, I found a delicious dreamland with a local flavor all its own https://www.sari-organik.com/in-the-bas-saint-laurent-region-of-quebec-i-found-a-delicious-dreamland-with-a-local-flavor-all-its-own/ Fri, 09 Sep 2022 10:02:04 +0000 https://www.sari-organik.com/in-the-bas-saint-laurent-region-of-quebec-i-found-a-delicious-dreamland-with-a-local-flavor-all-its-own/ Between the Atlantic and where the St. Lawrence River narrows around Quebec, there is a region on the south shore of the estuary where the fresh water of the Great Lakes mixes with the salty ocean. In addition to abundant marine life, the region is marked by microclimates, and the combination of rich agricultural plains […]]]>

Between the Atlantic and where the St. Lawrence River narrows around Quebec, there is a region on the south shore of the estuary where the fresh water of the Great Lakes mixes with the salty ocean.

In addition to abundant marine life, the region is marked by microclimates, and the combination of rich agricultural plains and unique aquatic richness results in a vibrant culinary culture of local taste.

In 2020, this domain, the Lower St. Lawrence, joined the FabRégion de Fab City initiative — signaling its intention to achieve 50% food self-sufficiency (among other goals) by 2054. This ambition goes hand in hand with a local-first attitude that manifests itself in dishes, glasses and refrigerators across the delicious destinations of the region, both in big cities like Rivière-du-Loup and Rimouski, and in the small pockets along the way. With part of my family living in the area, I am always happy to return to the shores of the area, as the tides do.

After sipping a rhubarb spritz at the outdoor canteen of East Coast, in the small historic town of Kamouraska, I find my table in the heritage building of the gourmet restaurant dating from 1848. A few minutes later, I see my aunt sticking her head out to check the availability of seats. I soon find my cousin Simon, friend of the owners, Kim Côté and Perle Morency. My family comes to sit next to me — in a town of just over 600 people, chance encounters are to be expected.

Simon orders a favorite beer from Match Head, a brasserie in the neighboring town, Saint-André: a tangy Gose flavored with cucumber and Salicornia, a perennial plant from the salt marshes also called sea asparagus that grows along these banks. I opt for Le Recul, a pet nat made from Somerset and Marquette grapes from The Raku Farmwhose hybrid Roland variety also grows in the courtyard facing the Côté Est river.

Between the delivery of the plates and the exchanges with the guests, Morency tells me about the culinary excursions offered by the restaurant. They are now focusing on mushroom picking leading up to the region’s mushroom season, which will soon peak with the Kamouraska Forest Mushroom Festival (Sept. 16 to 18).

Part of the owners’ mission is to introduce people to foods that reflect their community and geography. They serve as a seal, for example, to introduce diners to this controversial animal that has become a biodiversity issue in the Seaway, as it gobbles up pounds of species like eels and crabs daily.

Here, dark red seal meat is complemented by tangy sea spinach, chokecherries and nasturtium flowers, along with savory touches of sturgeon bacon and crunchy sea asparagus – sourced from The Gardens of the Seaan eight-minute store — to showcase the rich iron taste.

In their backyard at the end of the meal, we finish a bottle of light red from Periwinklesan organic winery in my neck of the woods in southeastern Quebec, while enjoying the kind of technicolor sunset the Bas-Saint-Laurent is known for.

The next day, I follow route 132 to Saint-Germain to stop at the Jardins de la Mer, where wild plants reign supreme and whose driftwood signage seems to come from the waves themselves. Owner Claudie Gagné draws on her decades of foraging expertise and respect for surrounding ecosystems, filling shelves and fridges with her rosehip and elderberry juices, dried dulce and seaweed salt.

Later, back to my Campsite Sebka surrounded by rose bushes in bloom in Saint-André, I put my purchases away in my cooler before taking the path that the owners have traced to their popular neighbor, Tête d’Allumette.

At the brasserie, which opened in 2013, the patio is full but never cramped, given its natural vastness, surrounded by a field of clover in bloom. Here, pints of the dry, slightly fruity Hansel and Brettel IPA, and baguette-based Niemand Kölsh from the Kamouraska bakery of the same name, are brewed over a wood fire and go down easy. The way back to my campsite is less smooth, weighed down by the crate of beer I picked up from their on-site shop, including a bottle of that ocean-reminiscent Gose.

Two days later, as I drive northeast toward Le Bic, a small town that’s part of Rimouski, the mountains on the opposite bank fade as the river widens. Here, chef Colombe St-Pierre from At Saint-Pierre has been drawing foodies like moths to its distinctive flame since 2004, offering a 12-course tasting menu obsessed with surrounding marine and forest ingredients.

Two years ago, in the midst of the pandemic, to expand beyond its gastronomic haunt, St-Pierre took over the parking lot of the defunct church across the street, opening the seasonal outdoor restaurant, Coastal canteen. In this refined display of her talents, she brings her chef’s touch to the essentials of Quebec snacks.

At around $25-$35 a dish, prices seemed high for a takeout, until my massive order arrived. Biting into the northern shrimp roll stuffed with oyster mushrooms and dulse antipasto, puffed wild rice and sea lettuce on a black squid ink roll, I feel like a snake dropping its jaw. Add the poutine topped with homemade caraway sausage, sauerkraut, mustard sauce and keg-sized bacon bits, and a satiated walk up and down the steep hillside of the city becomes a necessity.

Those who can’t sit in one of St-Pierre’s restaurants can find a ray of hope at the on-site pantry at Old Sea Bassa small hotel of 15 chalets in Le Bic with redeveloped residences scattered along a steep hill opposite the beautiful Parc national du Bic.

Beyond decorating the interiors with antiques and furs, Martin Gagnon and Jean-Luc Leblond, the couple behind the business, took care of every detail, particularly in the food department.

In the morning, croissants and chocolatines from Crazy Flour, an artisanal bakery 20 kilometers away, are left in the bread box on my porch. I have lunch on the back balcony watching the tide recede around the geological formations that jut into the St. Lawrence River.

After a day of hiking through these sedimentary rocks of the moonscape, spotting seals playing in the water as cormorants glide overhead, I stop at the on-site garden to pick some parsley, basil and nasturtium. . The plants will add a splash of color to the scallops I’ll be cooking for dinner in my cottage kitchen, which is topped with organic camelina oil from Baie-des-Sables.

This last destination is the hardest to leave, but I have to follow route 132 west to Montreal. Before hitting the road, I stock up in the lobby that has become the Vieux Loup de Mer grocery store. The store was launched in partnership with St-Pierre, Tommy Roy de Rimouski’s BYOB Harlequin and other producers in 2020, when COVID shutdowns meant visitors had few options for sinking into the vibrant culinary scene.

As for me, the artisanal boxes of whelks in lobster bisque, accompanied by wintergreen jelly and wild Nordic tea — and St-Pierre’s only fir ice cream as an immediate delight — will have to keep the Bas-Saint-Laurent alive to my liking. buds until next time.

Some travel experiences were offered to Caitlin Stall-Paquet by maritime Quebecwho neither reviewed nor approved this article.

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Creperie and cafe chain expanding into Minnesota with four locations https://www.sari-organik.com/creperie-and-cafe-chain-expanding-into-minnesota-with-four-locations/ Wed, 07 Sep 2022 12:01:29 +0000 https://www.sari-organik.com/creperie-and-cafe-chain-expanding-into-minnesota-with-four-locations/ Sweet Paris Creperie & Café will bring their share of Paris to the Twin Cities with four local franchises. On the menu, sweet and savory crepes as well as a few salads, paninis and other French-inspired delicacies. The company was founded in 2012 in Houston with the goal of bringing the art of pancake eating […]]]>

Sweet Paris Creperie & Café will bring their share of Paris to the Twin Cities with four local franchises. On the menu, sweet and savory crepes as well as a few salads, paninis and other French-inspired delicacies.

The company was founded in 2012 in Houston with the goal of bringing the art of pancake eating to the state. Since then, it has grown to include locations throughout Texas and is now expanding to Miami and Minnesota. The company has yet to release details of its planned locations.

Local sommelier launches crowdfunding for new wine store

Leslee Miller aims to open a natural wine boutique in Minneapolis’ North Loop as an extension of her Sip better mark and turned to a Indiegogo campaign to succeed. The local sommelier and wine educator will sell organic and vegan wines from small producers committed to biodynamic viticultural practices.

Miller’s Sip Better Club selects affordable wines to be delivered to members’ doors bi-monthly or quarterly. In addition to wines, Miller offers buyers access to videos that describe tasting notes, provide more information about makers, and suggest pairings.

The campaign is just beginning and more updates will be announced soon.

Stevens Square cafe will reopen

John Kiel and Andrew Clarkson were clients of The boiler room (1830 3rd Av. S., Mpls., boiler room.cafe) and now they own it. The street-level cafe and neighborhood gathering place had closed in June; Kiel and Clarkson expect to reopen it this month and keep it running with much of the same menu.

White Bear Meadery opens in new location

Just in time for the Ren Fest season, White bear mead now serves inside its new location at 1320 County Road D Circle in Maplewood (whitebearmadery.com). The tasting room is open Tuesday through Sunday and serves the age-old alcoholic brew that puts locally-made honey in the spotlight. Mead varieties draw on its Viking heritage with names like Berserker, Valkyrie’s Kysse, Skål, and Valhalla.

Bauhaus launches THC and CBD products

Tetra arrives and brings relaxing vibes. The new range of drinks from Bauhaus Brewing Laboratories will launch Sept. 19 with four packs of 12-ounce cans sold at Northeast Dining Hall (1315 NE. Tyler St., Mpls., bauhausbrewlabs.com). The first flavor will be lemon-lime, but more are in the works, as are other cannabinoid drinks, including a “full-spectrum” line of THC-infused sparkling waters and a “broad-spectrum” sparkling drink based on CBD-infused hop water. .

Tetra gets its name from the “T” in THC (tetrahydrocannabinol), the intoxicating element inside marijuana.

Bauhaus joins other local brewers like Indeed, Minneapolis Cider Co., Eastlake Craft Brewery and Wild Mind Ales in taking advantage of Minnesota’s relatively new legalization of small amounts of THC.

Summit unveils two NA beers

After three years of development, St. Paul’s Summit Brewing Co. launched its non-alcoholic beer Nialas. The full-bodied beer will be offered in two styles – IPA and Irish-style black. What about that name? Nialis (nee-uh-lis) means zero, or nothing, in Irish Gaelic. Look for it in six packs at select stores. For more information or availability, go to summitbrasserie.com.

Happy Chuseok

The Korean Chuseok Autumn Festival takes place from September 9 to 12 and Bap & Chicken is celebrating. On September 10, from 12 p.m. to 5 p.m., the restaurant will feature a kimchi-making station, food and drink specials, and entertainment. Bap & Chicken is at 1328 Grand Av., St. Paul, bapandchicken.com.

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Kim & Jenny Cafe at Wheatland Plaza https://www.sari-organik.com/kim-jenny-cafe-at-wheatland-plaza/ Mon, 05 Sep 2022 19:11:21 +0000 https://www.sari-organik.com/kim-jenny-cafe-at-wheatland-plaza/ Facebook Twitter pinterest Kim & Jenny’s Café at Wheatland Plaza has been a favorite meeting place for Duncanville residents for many years. When other longtime tenants like Minyard Food Store and Eckerd Pharmacy moved out of the aging Wheatland mall, Kim and Jenny continued to hang on. But the original owners sold the restaurant to […]]]>

Kim & Jenny’s Café at Wheatland Plaza has been a favorite meeting place for Duncanville residents for many years. When other longtime tenants like Minyard Food Store and Eckerd Pharmacy moved out of the aging Wheatland mall, Kim and Jenny continued to hang on. But the original owners sold the restaurant to an out-of-towner when they moved to Midlothian and opened a new restaurant there.

It was great news for Duncanville residents when Options Realty developer Monte Anderson began revitalizing Wheatland Plaza earlier this year. Local restaurateur Bryan Kaeser, owner of Mudhook Bar & Kitchen and the Black & Bitter Coffee Company, was one of the project’s biggest cheerleaders.

Kaeser said: “We need projects exactly like this to change the image of old parts of the city, increase the number of jobs available and give our citizens a wider choice of businesses to spend their money on. in Duncanville rather than elsewhere. This should be the start of many such projects.

In fact, Kaeser believed in the project so much that he bought Kim & Jenny’s and recently reopened the renovated restaurant to enthusiastic community support. My husband and I enjoyed a late breakfast last weekend and we can vouch for the quality of the food and service. My husband loved the cookies and gravy, and I thought their coffee was one of the best ever.

Duncanville by Kim and Jenny

One of the first things we noticed about the “new” Kim & Jenny’s was the friendliness of all the staff and diners. A mix of former Duncanville residents and newcomers kept all the booths filled, while many skipped tables, visited old friends and made new ones. Kim & Jenny’s is quickly becoming a popular hangout in the neighborhood, the kind of place where they remember your name and are happy to see you walk in.

Photo of the busy lunch crowd courtesy of Kim & Jenny’s

Kaeser said he decided to buy Kim & Jenny’s the first time he saw the restaurant, on July 4.

“They had a lot of traffic and I was impressed with Angel Martinez, the chef. He and Chris Pena and Jose Martinez Jr all stayed with us at the back,” he said. “Jak Banks and Skyleigh McKinney from Mudhook came with me for the front of the house.”

“People love the upgrades to the flooring and the lighting,” Kaeser said. “The new menu items are also exciting for everyone!”

Kim and Jenny’s Cafe Hours

Kim & Jenny’s is located at 450 Wheatland Road in Duncanville and is open 7 a.m. to 2 p.m. Monday through Saturday. They serve breakfast all day and can accommodate 53 people. For more information, call 972-283-2616.

“Our #1 breakfast is still our most popular menu item by volume, but the most exciting new item is our chicken and waffles. We use organic chicken from Red Bird Farms in Colorado or Naked Truth Premium chicken from Georgia, which guarantees it’s the most tender and cleanest chicken you can find,” Kaeser said.

The all-day breakfast menu at Kim & Jenny’s Café includes migas, breakfast tacos, chicken and waffles, Denver omelette (or make-your-own omelet), pancakes, and waffles, breakfast sandwich, avocado toast, french toast and fabulous cinnamon rolls. Breakfast #1 includes 2 eggs; bacon, sausage or ham; hash browns or oatmeal; cookies and gravy or toast; priced at $8.25 with a $1.35 bottomless coffee.

Their lunch menu includes shrimp and grits, chicken fried steak and chicken fried chicken, roast and ground beef. Sandwiches include house burger, melted patty, “hangover” (beef, bacon, ham, Swiss, American, tomato, fried egg, and Tabasco Mayo on toast with fries $14). At Big Bubba Club, Notorious BLT and Chicken Two Ways Dagwood are also on the menu. Salads include Chef Angel Salad, Chicken Salad and Caesar Salad. A children’s menu is also available, as well as freshly prepared desserts.

Regular customers

In a charming yet unusual twist, Kim & Jenny pays tribute to some of its best clients by putting their portraits on the wall. Former Duncanville Councilman Grady Smithey and his wife Judy Smithey have their portraits on the wall. Retired neurosurgeon and civic volunteer Dr. Michael Miner and former mayor David Green also have their portraits on the wall. These “regulars” also received coffee mugs with their pictures on them and free coffee every time they enter.

Kim & Jenny regulars
LR Dr Michael Miner, Judy Smithey, Gail Sliger photo by Holt

“I asked the old team for a top 25 list of people who have been with us almost daily recently. Once I started identifying these people, I wanted to welcome them into the new era of Kim and Jenny. with style, and make them more comfortable with change. Many of them come in every day and are recognized by other customers,” Kaeser said.

There’s more exciting news in store for Wheatland Plaza, Kaeser said. “The options will be to install 9 restaurants in the old Minyard! It’s hard to imagine now, but there will be a common space between the spaces, with local entrepreneurs running all their businesses together. It will be family-friendly, especially since everyone will be able to choose their food in different restaurants.

Kaeser said he developed a close working relationship with Anderson. “We think a lot alike and have common goals for the community,” he said. “It’s a great partnership to have! I learned a lot being by his side. »

Kim and Jenny's lunch
Photo courtesy of Kim & Jenny’s Cafe

Business has been surprisingly strong since the reopening of Kim & Jenny’s Café, Kaeser said. He said Black & Bitter Coffee Co. and Mudhook also kept busy and he enjoyed launching several new community events there.

Community events

“On the first Friday of the month, we organize the first Fridays at the main station. It’s been going on for almost three years,” Kaeser said. “It’s a one-night arts and music festival, with 30-40 vendors selling handmade goods. Jazz Night is the second Friday, hosted by Black and Bitter Coffee and Books. The next two will have a saxophonist and a guitarist. And on the last Friday of every month, we host one of the nation’s largest outdoor open-mic nights, Poetry on the Patio. We normally have 20 speakers and a musician or two performing to a crowd of over 100 people in the audience. It’s a great art-filled event for everyone.

“I would just like to thank the community of Duncanville and Best Southwest from the bottom of my heart for their support of my businesses and the direction we have taken over the years with arts events. Now with Kim and Jenny’s I can say that I have earned some of their trust and they will follow me into new projects and that means a lot to me and my team,” he added.

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Bill Monroe: Believe That Typewriter Biologist, There’s A Lot Of Great Oregon Peaches Out There https://www.sari-organik.com/bill-monroe-believe-that-typewriter-biologist-theres-a-lot-of-great-oregon-peaches-out-there/ Sat, 03 Sep 2022 20:20:00 +0000 https://www.sari-organik.com/bill-monroe-believe-that-typewriter-biologist-theres-a-lot-of-great-oregon-peaches-out-there/ For nearly five decades, I owed a debt of gratitude to my college counselor at Oregon State University. Department of Fisheries and Wildlife. He asked a question that changed my life forever. “When do you want to take organic chemistry?” Eh? Memorize bundles of capitals and hexes married to other hexes with half-hex children (sometimes […]]]>

For nearly five decades, I owed a debt of gratitude to my college counselor at Oregon State University. Department of Fisheries and Wildlife. He asked a question that changed my life forever.

“When do you want to take organic chemistry?”

Eh? Memorize bundles of capitals and hexes married to other hexes with half-hex children (sometimes twins and triplets) that I would forget after the finale?

No. I had already dropped out of college once. Why would I want to start all over again?

Luckily, I had also already picked up Dirty Harry (Clint Eastwood) in “Magnum Force,” who uttered “A man must know his limits” in 1973, not quite a year after my escape from organic chemistry.

I had tested and adjusted mine in the Navy for seven years and a war.

So, on a whim, I changed my major to journalism with a minor in fish and wildlife (no organic chemistry required) and became a typewriter biologist instead.

And so I can thank my lucky stars and my fairy godmother. I only had to register Tucker Jones’ frustration on Thursday instead of walking a mile in his shoes as he joined his Washington counterpart, Charlene Hurst, in shutting down one of the world’s most popular fisheries. during its peak.

They are each the respective Columbia River Program Managers for the Oregon and Washington Departments of Fish and Wildlife and top many anglers’ bad list after having to stop coho fishing just when where she began to keep her promises.

But more on that in a moment – ​​after a bit more typewriter biology.

It allows me to write about a myriad of other options, proving as usual that we all live in a very special place in this world, despite the social media barbs looking for close targets.

For instance: All those big coho (and the offshore reports back it up) are kind of like silver spray paint. The box has just started spitting them into the bass, but the ocean is still full of salmon and the quota was only half full last Sunday. It is open to fishing and the tides are favorable to tame one of the world’s most treacherous bass (if only weather and wind cooperate).

After? Head south to Falcon, where not only hatchery coho are open, but also chinook (not off the Columbia, though). AND from Saturday it became any coho within the two-fish daily bag limit. AND more uncut coho have been added to this quota, which will allow it to last longer. AND the cut coho salmon quota is less than half full. AND wild coho can be kept on certain days several bays along the entire coast, including Nehalem and Nestucca.

Always hungry? Halibut fishing at all depths was open seven days a week, as was the inshore fishery, with quotas still not met.

Dessert platter? A sturgeon retention season near Portland is approaching (September 10 is the first day). … The lower Deschutes River is open to summer rainbow trout. … Upper Cascade lakes offer excellent trout fishing with some thick bug traps. …Smallmouth bass and other sunfish are likely a short drive from your home in just about any direction.

And on the menu? Jones and Hurst will meet again in the coming week to talk tribal fishing and there’s a good chance they’ll also discuss reopening at least buoy 10. Not cheap, sure, but they don’t like this situation more than whiners. .

“It’s not okay. It’s awful,” Jones told me after Thursday’s grueling session.

At the end of the line ? Yes, there is spilled milk on both sides of this decision, but our glasses are still way more than half full.

It’s not rocket science folks; just basic typewriter biology.

Portland’s Maxine McCormick recently set a new fly casting distance record at the World Fly Casting Championships in Norway.

Cheers! To Maxine McCormick of Portland, who just pulled off the greatest fly casting feat in history at Gaustablikk, Norway.

You may remember her from a 2019 column touting her unprecedented streak of back-to-back World Championship gold medals in 12-15 year-old fly casting.

This year, the 18-year-old, soon to be a sophomore at the University of Washington, competed in four events, winning three of them, including breaking her own fly-throw distance record with a throw of 165 feet! (I can’t even see that far when I’m stealing fish).

McCormick’s coach, Chris Korich, and his father, Glenn, also won gold medals in the accuracy categories, completing a three-division sweep, women’s, men’s and veteran.

Yes, she fly-fishes as often as possible with her dad and works part-time at a fly shop in Seattle.

And hat: To the Clackamas Chapter of Trout Unlimited, who recently orchestrated the placement of 387 logs in the upper Clackamas River to improve ranching habitat.

The chapter actively and quietly pursued an ambitious program of restoration and volunteering for field work.

— Bill Monroe for The Oregonian/OregonLive

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18 Acres will deploy its food truck in Oconomowoc, the Thiensville celebrations https://www.sari-organik.com/18-acres-will-deploy-its-food-truck-in-oconomowoc-the-thiensville-celebrations/ Fri, 02 Sep 2022 11:00:14 +0000 https://www.sari-organik.com/18-acres-will-deploy-its-food-truck-in-oconomowoc-the-thiensville-celebrations/ 18 acres of hospitalitythe private chef business created by former Coco’s chefs in Oconomowoc, will deploy its new food truck at two public events. First, 18 Acres will be at Downtown Oconomowoc Fall Festival September 10. The festival is open until 9 p.m. with more vendors, live music, a beer garden, and activities for kids. […]]]>

18 acres of hospitalitythe private chef business created by former Coco’s chefs in Oconomowoc, will deploy its new food truck at two public events.

First, 18 Acres will be at Downtown Oconomowoc Fall Festival September 10. The festival is open until 9 p.m. with more vendors, live music, a beer garden, and activities for kids.

Next weekend, 18 Acres will be at Best Blues Festival “Dam” September 16-17 in Thiensville Village Park along the Milwaukee River. Doors open at 4 p.m. September 16 and 11 a.m. September 17; free entry.

These are the first public events for the truck — effectively a 16-foot-long trailer fully equipped with a four-burner stove, flat top, fryers and charcoal grill — but owners Chris and Annie Ghobrial use it for private events. These include dinner parties, barbecues, neighborhood gatherings, and employee or customer appreciation events.

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Health on a platter: Taking the road to wellness https://www.sari-organik.com/health-on-a-platter-taking-the-road-to-wellness/ Sat, 27 Aug 2022 20:30:00 +0000 https://www.sari-organik.com/health-on-a-platter-taking-the-road-to-wellness/ By Shubhangi Shah At a time when many people were experimenting with Ayurvedic concoctions, herbs and spices to ward off the Covid-19 pandemic, chefs Rishabh Anand and Simran Singh Thapar of Leela Palaces, Hotels and Resorts, along with food consultant Ankita Jalori, were working to curate a menu that promotes health as well as well-being. […]]]>

By Shubhangi Shah

At a time when many people were experimenting with Ayurvedic concoctions, herbs and spices to ward off the Covid-19 pandemic, chefs Rishabh Anand and Simran Singh Thapar of Leela Palaces, Hotels and Resorts, along with food consultant Ankita Jalori, were working to curate a menu that promotes health as well as well-being. The result: Aujasya, an exclusive wellness program that focuses on the 2 “Rs”: “restore” (nourishment) and “renew” (mindfulness).

Food is a small part of the Aujasya program, which will eventually include other aspects such as yoga and meditation,” Anand describes.

It may be small, but the food part seems to be elaborate. From a mix of salads and soups to a quinoa biryani and desi jackfruit curry to Italian risotto, made not with rice but millets, it’s a beautiful mix of healthy eating and fine dining experience. The drinks also offer a nice, refreshing mix of fruits, vegetables, and other ingredients, giving you that punch of vitamins, minerals, and antioxidants without compromising taste or experience.

Also Read: Wellness Diet Men Should Follow

“With our menu, we have also tried to revive some forgotten seeds and cereals. Not only that, all of our meals are calorie counted so you can indulge yourself guilt-free,” says Anand, adding, “Portion control is a crucial aspect of this program because the body just needs a certain amount fuel to operate and stay. in good health.”

“Also, the menu will change depending on the season,” he adds, highlighting the health benefits of eating seasonal foods.

It is also an included menu. For example, the desserts are made not with refined sugar but with monk fruit extract. Therefore, diabetics can also have it. Likewise, there are gluten-free options for people allergic to this protein. “There’s nothing on the menu that you can’t try,” says Anand, adding, “All products used are also organic.”

Although there has also been a focus on health and wellness in hospitality earlier, the pandemic has been a major impetus to push it forward. And we will see more such programs in the future, according to Anand.

However, curating this one wasn’t easy as it took a year and a half of researching, curating and creating dishes that were both healthy and tasty. The calorie count of the individual dishes was also a crucial aspect. The process involved “10 to 14 rituals for each dish to make it balanced and flavorful,” says Anand.

And the team seems to have managed to strike that balance. It’s not just a good and healthy dining experience, but a mindful experience that makes you aware of what’s on your plate.

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Chefs celebrate preparing a meal of rescued roosters https://www.sari-organik.com/chefs-celebrate-preparing-a-meal-of-rescued-roosters/ Fri, 26 Aug 2022 04:18:33 +0000 https://www.sari-organik.com/chefs-celebrate-preparing-a-meal-of-rescued-roosters/ Farmer Xavier Prime wows chefs and poultry enthusiasts with his western-raised roosters that would otherwise be euthanized soon after hatching. Roosters are Prime’s solution to what has been described as the egg industry’s dirty little secret. Crispy Skin Chicken Dish – Made with Rooster by Victor Liong at Lee Ho Fook cooks like “real” chicken. […]]]>

Farmer Xavier Prime wows chefs and poultry enthusiasts with his western-raised roosters that would otherwise be euthanized soon after hatching.

Roosters are Prime’s solution to what has been described as the egg industry’s dirty little secret.

Crispy Skin Chicken Dish – Made with Rooster by Victor Liong at Lee Ho Fook cooks like “real” chicken. Photo: Eddie Jim



Females are bred to lay eggs, while males are macerated or gassed. Around 12 million male chicks are killed this way in Australia each year.

“I felt if I could give a few of the male chicks a meaningful existence, then I would make a change,” Prime says.

He buys day-old male chicks, raises them in a warm shed for their first six weeks, then grazes them outside. As they get older, they spend more time in sheltered enclosures, protected from foxes and eagles by Maremma dogs.

“They are beautiful birds. Their flavor is wonderfully strong.”

The birds graze on pasture and a mixture of grains and are processed as they reach sexual maturity, producing a lean but tasty carcass.

While everyday supermarket hens are slaughtered at 42 days, Prime grows its birds up to 147 days. He sells his pasture-raised birds to restaurants and farm butchers under the Chooks At The Rooke brand, named after the Cororooke district where Prime has his 50-hectare farm on which he also raises beef cattle and laying hens. with her partner Kimberley Burridge. .

“Chooks At The Rooke reminds me of chickens growing up in Brunei,” says chef Victor Liong of CBD restaurant Lee Ho Fook.

“The muscle differentiation is outstanding, the flavor mind-blowing, and their skin cooks like ‘real’ chicken.”

He prepared the Pekin duck-like birds by brining and poaching them, coating them in maltose (liquid sugar), then basting them in steaming hot oil in the wok until the skin turned golden brown, crispy and delicious.

Chef Guy Grossi of Grossi Florentino compares chooks to grouse. “They are beautiful birds. Their flavor is wonderfully strong.”

Victor Liong to Lee Ho Fook with raw cock.

Victor Liong to Lee Ho Fook with raw cock. Photo: Eddie Jim



He’s putting birds on the menu this weekend with thigh wrapped in pancetta with star anise and juniper to highlight the flavor of the game. He wastes nothing, roasting the bones into a sauce to serve with a roast brisket.

In Trentham, central Victoria, Farmer chef Annie Smithers has taken delivery of enough birds to accompany him over the next few months. “They bring back memories of chickens in France, so many flavors.” She says they are best slow-cooked over coals and will serve the coq in various soups, chasseur de coq, coq au vin and mixed with pork in terrines.

Last week, retail butcher Hagen’s Organic took its first delivery. “The reaction from the public has been remarkable,” says Blake Sebastian of Hagen.

Its staff tell customers to cook the birds differently than everyday chicken and to brine the birds before roasting them to ensure tender meat. As of this writing, inventory is low, but Hagen’s is taking forward orders.

For Prime, the response to his ethical birds has been overwhelming, and he is increasing production from a few thousand birds a year to a thousand a month. “It’s a drop in the bucket,” says Prime. “We are turning what used to be waste in the egg industry into something valuable and delicious.”

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6 Best Meal Kit Delivery Services in 2022, Tested and Reviewed https://www.sari-organik.com/6-best-meal-kit-delivery-services-in-2022-tested-and-reviewed/ Wed, 24 Aug 2022 08:17:29 +0000 https://www.sari-organik.com/6-best-meal-kit-delivery-services-in-2022-tested-and-reviewed/ When you buy through our links, Insider may earn an affiliate commission. Learn more. Cooking can seem like a chore, especially during a busy week. Most of the time, it’s about finding a recipe, figuring out what ingredients you have available, and buying hard-to-find spices that keep you out of the kitchen. With the right […]]]>

When you buy through our links, Insider may earn an affiliate commission. Learn more.

Cooking can seem like a chore, especially during a busy week. Most of the time, it’s about finding a recipe, figuring out what ingredients you have available, and buying hard-to-find spices that keep you out of the kitchen. With the right meal kit, you can (re)discover your inner chef and avoid ordering takeout for the fifth consecutive night.

While the meal kit space seems more crowded than ever these days, there are definitely a few highlights. The best service for you depends on your dietary preferences and restrictions, desired level of customization, portion size, menu variety and budget. And, if you feel less inclined to cook, check out our guide to the best pre-prepared meal delivery services.

Learn more about how Insider Reviews tests and recommends kitchen products.

Here are the best meal kits we’ve tried in 2022

Best Meal Kit Overall: Blue apron, from $7.99/serving
If you’re looking for creative recipes, thoughtful kit design, and the inspiration to start cooking more for yourself, Blue Apron is the way to go.

Best pre-made meal kit: Factor, from $11/serving
If you want to avoid cooking all together, Factor’s pre-prepared meals are delicious and reasonably priced.

Best organic meal kit: Sunbasket, from $9.99/serving
Sun Basket impresses from start to finish, from its sourcing of organic produce to its attention to detail when it comes to often-overlooked meal components like savory sauces.

Best meal kit for variety: Chef at home, from $6.99/portion
Home Chef offers a weekly rotating menu that has over a dozen recipes, which include customization options, easy-to-prepare meals, and protein packs.

Best Meal Kit for Quick Dishes: HelloFresh, from $7.99/serving
If you’re looking for a simple, quick, and easy-to-prepare dinner, HelloFresh’s meals come together in 20-30 minutes.

Best Vegan Meal Kit: Purple carrot, from $11/portion
As plant-based diets become increasingly popular, Purple Carrot steps in with delicious, hearty meals that never compromise nutrition, taste, and creativity.

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