#African Birds Eye Chilli

[canterburynz]

The Ultimate Guide to Choosing the Perfect Biltong Cut and Flavour

Biltong, a beloved South African snack, has gained popularity worldwide for its savoury and flavourful appeal.

This comprehensive guide will delve into the art of selecting the ideal biltong cut and flavour to elevate your snacking experience. Whether you're a biltong Auckland lover or new to this delectable treat, these tips will help you make informed decisions when purchasing biltong.

Understanding Biltong Cuts

When it comes to biltong, the cut of meat used plays a significant role in determining its taste and texture. Traditionally, biltong is crafted from beef, but game meat variations have also become increasingly popular. Understanding the differences in cuts, such as the lean versus fatty options, can greatly impact your biltong experience.

Lean cuts of biltong, often sourced from the silverside or topside of the animal, offer a firmer texture and a more intense meaty flavour. On the other hand, fatty cuts, derived from areas like the ribeye or brisket, tend to be more tender and succulent, with a richer taste due to the marbling of fat.

The texture and taste differences between lean and fatty cuts cater to diverse preferences, making it essential to consider your personal preferences when selecting a biltong Auckland cut.

Exploring Biltong Flavours

Biltong comes in an array of flavours, each offering a unique taste profile that complements different meat cuts. The original flavour, characterised by a traditional blend of spices, appeals to those who appreciate the authentic essence of biltong. For those seeking a fiery kick, spicy biltong infuses bold seasonings to create a tantalising heat.

Garlic biltong, infused with aromatic garlic notes, offers a savoury and fragrant experience. Meanwhile, peri-peri biltong, featuring the distinct flavour of African bird's eye chilli, adds a zesty and piquant dimension to the snack.

Understanding how each flavour enhances the natural characteristics of the meat can help you make an informed decision when selecting your biltong.

Factors to Consider When Buying Biltong

Purchasing high-quality biltong hinges on several critical factors, with freshness and quality topping the list. When selecting biltong, pay close attention to its appearance, ensuring that it boasts rich colour and is free from any signs of spoilage. The aroma should exude a pleasant, meaty fragrance that indicates freshness.

Additionally, the texture of biltong is a key indicator of its quality. Look for biltong with a firm texture that is neither too dry nor too moist, striking the perfect balance for an enjoyable snacking experience.

Where to Find High-Quality Biltong?

To procure premium biltong, consider exploring local butchers, specialty markets, or reputable online retailers renowned for their exceptional biltong offerings. These establishments often prioritise quality and craftsmanship, ensuring that you receive biltong of the highest calibre.

Personalising Your Biltong Experience

Pairing biltong with complementary snacks and beverages can elevate your snacking ritual. Whether enjoying it with a robust red wine, a refreshing craft beer, or alongside cheese and crackers, the versatility of biltong allows for endless pairing possibilities. Experiment with different combinations to discover your perfect match.

Furthermore, proper storage is crucial in preserving the freshness and flavour of biltong. Store it in a cool, dry place, and ensure it is well-sealed to maintain its optimal condition over time.

Conclusion

In conclusion, the art of selecting the perfect biltong cut and flavour is a delightful journey that caters to individual preferences. By understanding the nuances of biltong cuts, exploring diverse flavour options, and prioritising freshness and quality, you can elevate your snacking experience. We encourage you to embrace the world of biltong, savouring the rich flavours and textures that this beloved South African snack offers.

A reliable online biltong Auckland provider is dedicated to empowering our customers with the knowledge and resources needed to make informed decisions when it comes to culinary indulgences. Embrace the joy of selecting high-quality biltong that resonates with your palate, and embark on a flavourful adventure that celebrates the art of snacking.

[elven-agri]

Benefits of Organic Spices to your Health and Food for Taste

Are you searching to buy organic spices? Then read our content to find the right online store, which provides 100% pure with nothing added organic spices. You can also know the benefits of Organic Spices that will be effective for your health and taste of food. If you are interested in organic products like Organic Turmeric Powder, African Birds Eye Chilli, and many more. You can visit the website and order your desired product with complete satisfaction of purity.

Read more- https://www.dvarta.com/benefits-of-organic-spices-to-your-health-and-food-for-taste/

[isakwon]

Traveling With Junmyeon

A MoodBoard Series

Last Moodboard: Sleeping under the same sky

Junmyeon holds his phone up and arches his neck back to capture every motion of the Tiger Shark swimming above him. He snaps as many photos of the Shark as possible until it swims away, and then starts taking pictures of the other sharks inside the tunnel. Other tourists are respectfully quiet underneath the tunnel since sharks are sensitive to underwater sounds. And you watch Junmyeon become fascinated by the sharks as you’ve never seen him this way before.

Junmyeon doesn’t like Aquariums. He only brought you to an Aquarium because you love them so much. But you noticed the wondrous gleam in his eyes and a smile etched upon his lips. He would usually be bored watching fishes all day, but he seems to be enjoying this exhibit as much as you are. Maybe even a little more. You nudged his shoulder so that he knows you are standing you smiling at him, and he smiles back before snapping a surprise photo of you, making you widen your eyes with surprise.

You roll your eyes, amused, and shook your head as Junmyeon beams. He lowers his phone and watches the sharks again. “This is so cool.”

He whispers.

You wrap an arm around him and hum. “Yeah.”

Aquariums are one of your most favorite places to visit. Earlier this morning, Junmyeon mentioned having a great surprise for you after breakfast, and you were confused because you thought this entire trip was the surprise. He refused to give you hints about the surprise during the ride over. He wouldn’t even give you one tiny little detail when you pleaded.

It wasn’t until you looked outside the cab window and saw a building decorated with starfishes, bubbles, and sea lions, did you know where you are. As soon as you realized where you are, you felt your heart leap inside your chest.

You never thought about visiting an aquarium here, much less knew if there was one nearby.

Both of you had visited an art museum, the science museum, the history museum, and a mummy museum. And although that museum sent chills down your spine, it was fascinating and you loved it. All of them were museums you would love to visit again, and would surely recommend them to anyone who considers visiting the country.

However, once you found out the surprise was an Aquarium, you squealed and hopped off the cab like a little girl at a candy store. As you waited in line, you tugged onto Junmyeon's arm, smiling eye to eye as you tell him about how excited you are to visit an Aquarium after so long.

Junmyeon knew you would be thrilled and was proud of himself for making you feel this way, although it made him feel a little embarrassed. He was hoping for a reaction as such ever since he found this one the night before, so he regrets nothing. Aquariums are a place of nostalgia for Junmyeon too, so he was ready to spend the entire day here with you.

You love Aquariums. Especially the ones which were designed to give off a true under the sea atmosphere. This Aquarium was larger, more dimensional, and much more mesmerizing compared to the ones back home. There was a skeletal display of a blue whale hanging from the ceiling and an outdoor exhibition for Sea Lions, Otters, and Dolphins. The tanks were wide enough for Octopuses, Seahorses, and Globe Crabs to move around. And an outdoor exhibit filled with Reptiles and Tropical birds.

The staff offered you to go snorkeling with sharks, but you politely refused while Junmyeon mustered up his courage and went all in for it. You preferred snorkeling with the sea turtle instead. You fed the birds and recorded a video of Junmyeon having a laughing contest with an Australian Kookaburra. And he took photos of you holding a Boa Constructor around your shoulders with the bravest face you could disguise. It felt silky and scaly and chilly, but you weren't afraid of it lunging towards you since it wasn’t looking towards you.

Once again, this has been the most fun you've had on this trip.

The most unexpected and wonderful surprise of all was seeing African penguins waddle up and down the halls. You were feeding young stingrays when a staff member announced to take caution because penguins were coming. You turned around, and as soon as you saw them, you were floored to the ground. Junmyeon recorded a video of them, smiling, as you were hiding the awed grin behind your hands. When it seemed as though nothing could be able to top that moment, you find the Jellyfishes exhibit.

There was something beautiful about Jellyfishes that had always attracted you. To this day, you could never found out the reasons why they snatch your attention. Maybe it was because of the way they float eloquently like a wedding dress in the water. Maybe it’s because they are calming behaved creatures and yet are one of the most intimidated. Or probably, because they remind you of your favorite childhood book.

For whatever reason, you become transfixed by them every time you see them. You feel wonder filling in your eyes, becoming dazed, and a smile was etching onto you. It was gorgeous. This Aquarium could have as many great descriptions as it does have many species of sea creatures. It was the best surprise yet and has been the most heart-warming thing since the little girl presenting you with a flower. You were having so much fun; a lot of fun.

The child-like excitement you developed this morning will soon shrink into gloominess, and you already feel upset just thinking about it. You do not want to go back to the hotel afterward. There is still so much of the day left to be spent and enjoyed. Hopefully, you will be able to visit someplace else.

Junmyeon looks at you adoringly and scoots closer beside you, placing his hand over yours. “Y/N.”

You turn around and Junmyeon leans forward to kiss you. Your breath hitches, eyes flutter shut as you lean into the kiss. His top lip rested over your noggin and you wish it lasted longer when he pulls away. You smile at each other as you intertwine fingers together.

You whispered, “Thank you for this Myeon.”

“You're welcome, babe.” He whispers.  

You turn towards the Jellyfishes again without saying anything. It has been a while since you visited an Aquarium and you couldn't believe Junmyeon found one as extravagant as this. He found it while you were showering this morning and was trying to find an alternative after having his original plan be postponed.

“Do you know why I brought you here?” He asks.

You shake your head.  

“An Aquarium was where we started talking.” He said.  

At first, you don’t understand what he means until you remember a few years back. You raise your eyebrows. “Oh, that’s right we did!”

The last time you've been to an Aquarium was when you met Junmyeon again-the second time. By then, you still didn't have a good impression on him. Sehun and Chanyeol were your mutual friends, and they invited you to hang out with them during the holiday weekend. They invited Junmyeon too without notifying you. Since you already met once, you know his name and face.

The four of you had dinner and drinks at the same restaurant you had seen Junmyeon. You had all gotten bored with the Cinema and thought about which other places you should visit next. The place you suggested was an Aquarium.

“When you said we should go to an aquarium, I thought it was a random suggestion.” He says, “I wasn’t even into aquariums at the time.”

You gasp at him and he goes on. “I thought they smelled awful, and they used to bore me until I'd fall asleep.”

“Babe, you fell asleep on a go-kart ride at an amusement park! Thank goodness you were okay!”

He chuckles down at his feet, embarrassed by how you still remember that. You never forgot about the time he fell asleep on a go-kart and you bring it up anytime he wants to complain about you falling asleep during movie night. You would watch them late at night, and your eyelids would become heavy with sleep. You couldn’t help it, even if a scene was interesting.

“Anyway, while Sehun and Chanyeol agreed on going, I was against it because I disliked them, but I didn’t want to be rude.” He said. “You were excited about it and because I wanted to be nice, I went. I’ll admit though, I thought it was a little weird.”  

“I thought you were weird for not liking aquariums. ” You shot back.

He may not be wrong since it was kinda weird of you to consider sleeping on the hotel roof, but then again, Junmyeon was the one who made that plan into action. He thought you were serious and you thought he was crazy for taking your sarcasm seriously. However, you had an amazing evening gazing upon the nightlife and doing the same things you do at home.

Maybe it's best to admit both of you are weird.

“The trip wasn’t bad and then I noticed you disappeared. I didn't know whether or not I should have, but I decided to go look for you that day.”   On that day, you had left to use the restroom, and on the way back you found a new animal exhibit. Feeling excited, you searched for that new exhibit and found two new Beluga Whales. You overcome with awe and shortly after Junmyeon found you smiling at them.

He says, “I didn’t mean to scare you by the way.”

“You didn’t scare me Myeon, you scared the living heck out of me!”

Junmyeon was walking up from behind and you didn’t notice until you spot another strange figure along with your reflection. Though you couldn’t tell it was Junmyeon since his reflection was blurry, and your jump scare caused him to flinch in surprise.

He was embarrassed by the way that you shrieked, but mostly from scaring you. When you remembered you were in an Aquarium, you clapped your hands over your mouth and checked to see if anyone heard you. He remembers restraining a giggle when you did that.

“I wasn’t trying to.” He said.

You smirk at him. “Still, I thought you were a stranger trying to squeeze my hip.”

“I was just trying to tap your shoulder.” He said, “Besides, we barely knew each other at the time, so we pretty much were strangers.”

Nowadays, you are the one creeping up behind him and scare him. Only every once in a while in the morning when you need him to wake up.

“It was awkward at first watching the whales with you without saying a thing to each other. And then, you told me Beluga Whales could kiss and I was impressed by how much you knew about them." He says, "I knew you were smart, but you just kept impressing me that day.”

You become flattered. Junmyeon swears you are the intellectual and creative one, but you strongly deny that. He was the one with the wit and ambition in this relationship. And they were also some of the things that attracted you.

“No, babe. It was just me being my nerdy self.” You said.

“It further piqued my interested in you."

You restrain your grin. “Do you remember the whale that had a crush on you?”

The two of you were having a bit of small talk when one of the whales started whirling around and squeaking at Junmyeon. You giggled and teased him by saying the whale had a crush on him, and he decided to see if they really can kiss. It was just him trying to poke your funny bone the way you did with his. Junmyeon squatted down in front of the whale, and puckers his lips, and leaned toward the glass. The Whale approaches him with puckered lips until their lips touch the glass, and they share a kiss through the tank. Junmyeon made the little ‘chu’ sound and the whale started squealing out of glee which made him giggle. You never expected him to do something as heartwarming as kissing an animal, and it was also the first time you've seen Junmyeon smile genuinely. 

You noticed how his eyes crinkle when he smiles, and his laugh lines appear as well as a single dimple on his left cheek.

A smile like that looked much better on him than the blank expression he had when you first met.

The whale urges Junmyeon for another kiss and he gladly does it again. The whale squeals once more and Junmyeon giggles before pretending to kiss the tank again. It was the cutest thing you have ever seen. And then suddenly, without thinking, you pulled your phone out and started recording him.

“When I saw you recording me, I got really shy.” He said.  

When he mentions that memory, you begin cringing. “I should’ve asked if you would’ve been comfortable with it first. You said, shaking your head. Although it’s a sweet memory, you can’t stop cursing yourself for having made the sudden decision. Since you barely knew each other at the time, you had no idea if he was the type of person who doesn’t like being recorded. He didn’t even take photos of the last time you and your friends went out. When he caught you recording him, you remember thinking you had ruined an adorable moment and considered deleting the video. Until Junmyeon looked at you with that warm earnest smile and asks if you could send it to him.

“Y/N, if you hadn’t been recording me back then, I would’ve never had the chance to ask for your number.”

He asked if you could send him the video for you to switch numbers.

This man knew exactly what would happen when he asked for your number. When he went to look for you in the Aquarium and when he was making you laugh during your time alone. He learned about the deep and personal you rarely show anyone as if you had known each other before. This was the same person you never thought you would develop a personal relationship with. Not romantically or platonically.

If you hadn’t switched numbers on that visit to the Aquarium, you wouldn’t be sitting beside him in this one today. You could’ve erased his number after sending the video, but Junmyeon made you see him in a brighter light you didn’t know he has. You enjoyed your time together and knew you want to see him again. And when he asked if you wanted to hang out again, you said yes.

He could’ve given up and moved on from you for someone else who would give him attention. Except, he didn’t and you are grateful of him for that. You squeeze his hand affectionately.

“Thank you for not holding a grudge against me.” You whisper, looking at him with admiration.

He smiles, “Thank you for giving me a chance.”

Although he still can’t get over the smell, Junmyeon developed a soft spot for Aquariums after spending those brief moments with you. Since then, he knew there was some magnetic connection between you, and he knew he had to see you again. Maybe that was why he considers Aquariums to be romantic.

“So, the moral of the story is that I was right about Aquariums all along.” You tease.

“Yeah, you were right and I’m not gonna argue with you on that.” He laughs, 

“Do you wanna stay, or do you wanna see the rest of the Aquarium?”

You shake your head. “No. Let’s just stay a little longer.”

The two of you sit in silence, watching the Jellyfish, and keeping your hands attached. That exact day must be why you consider Aquariums romantic. After the jellyfish, you move on to see the outdoor exhibits and found the Sea Otters and Dolphins. You found a life-sized checkered board game on the playground and played for at least thirty minutes until you won. Before leaving, you browse around the gift shop and try to convince Junmyeon to purchase a matching necklace for both of you to wear. Except, he huffs and turns stern.

“No Y/N, it’s too cheesy. We don’t need stuff like that.”

You sigh, “Ugh, all right.”

As soon as you walk out of the Aquarium, a little girl runs up to you and asks if she could take your photo. She had looked to be about twelve or thirteen years old and seemed to be an aspiring photographer. You both accepted and she steps a few feet away from where you are standing and points her camera at you. Junmyeon hugs you from the back, placing his chin on your shoulder, and you lean your head against his chest and hold onto his arms.

It turns out her camera prints photos as polaroids. She catches the photo before it could drop onto the ground and waved it until the picture clears up.

“Here.” She says, handing you the photo. “Thanks a lot for letting me take a picture. I’ve never seen grown-up twins before, so I wanted to take pictures.”

“We’re not twins.” You both said, bewildered.

The girl becomes shocked. “You’re not?”

“No,” said Junmyeon. “We’re a couple.”

“Oh.” Her expression is frozen. “I thought you were twins since your clothes are the same.”

You and Junmyeon looked up and down at each other and it turns out, you are wearing identical colors. He was wearing a white sweater and a navy beanie with jeans while you are wearing a white top and your blue coat with jeans. The young girl thanks you again and leaves to take more pictures leaving you and Junmyeon to scanning each other’s outfits.

How did neither of you notice until now?

"You're right babe.” You said. “We don’t need a necklace."

[animalworld]

RUPPELL’S VULTURE Gyps ruepellii ©Laura Quick

Vultures often sit and spread their wings in one spot for hours to sunbathe, surprisingly. The sun helps vultures keep their feathers healthy by causing parasites to converge in areas where birds can more easily get rid of them. On especially chilly days, sunbathing can also help with warming up.

Rüppell’s Vulture is a large vulture that occurs throughout the Sahel region (just south of the equator) of central Africa. The current population of 30,000 is in decline due to ongoing loss of habitat and other pressures.

Males and females feature similar coloration — brown or black overall, with a white underbelly, thin fluff covering the head and neck and a white collar. Eyes are normally amber to yellow in color. They have exceptionally powerful, pale beaks.

Rüppell's griffon vultures are large African vultures, growing between 33 to 38 inches (84 to 97 centimeters) in height, with an 8-foot (2.5 meter) wingspan.

Rüppell’s Vulture is  named in honor of Eduard Rüppell,  a 19th-century German explorer, collector and zoologist.

Rüppell’s  Vulture is considered to be the world’s highest-flying bird, with   confirmed evidence of a flight at an altitude of 11,000 metres (36,100   ft) above sea level. Source

Other photos you may enjoy:

King Vulture

Egyptian Vulture

California Condor

[notallthosewhowanderarelostlife]

So I’m going to Mozambique to meet some incredible farmers! It all starts next week and I’ll be publishing a daily blog so you can come on the journey with me!!

If you’d like to know why I’m going and what kind of prep it takes for a trip like this then check out my first two episodes of Merseyside to Mozambique by clicking the links:

If you like my work and would like to get updates when new blogs go live then hit the subscribe button!

[roobarrtrashmouth]

Life and Times of the Losers Club

Chapter 4 - Mike and Stan: At the Farm

To read it on AO3 click on the title. 

Tag List

@tinyarmedtrex @honeybeehanlon @constantreadfool @jacksbrak @megelixabethvh  @speakslowtellmelove @african-gem @hawkinsbabe@honkhonkrichard @stanmike @softstanlonn

October 1992 Friday - After the Game

With the others all dispersed, the two of them walk along a well trod sidewalk in a neighborhood Mike knows almost as well as he knows the acres of the farm.  

Mike takes a moment to steal a glance at his boyfriend in the moonlight. Stan has always been the most handsome guy he had ever seen, but tonight in the moonlight he was more so. The light seems to lay like a blanket over Stan’s curly locks highlighting his blond streaks, his eyes looking almost yellow in the moonlight. His plump lips seem to beg to be kissed. Stan’s eyes are just captivating.

His eyes...

His amber eyes...

His beautiful amber eyes...

In the space of one heartbeat to the next Mike realizes that they have come to a complete stop on the sidewalk beside a giant oak and Stan is staring back at him.

“Is there something on my face?” Stan asks with genuine concern in his voice starting to rub his face. “Shit, do I have more zits on my cheeks? Dammit I thought..”

Mike silences Stan by gently placing the fingers of his right hand on Stan’s lips, but Stan mumbles around them.

“No there isn’t a thing wrong with you. I was just. Well. I was just lost in your eyes. Sorry.” Mike admits.

Stan smiles behind Mike’s fingers, the skin around his eyes crinkling with the size of the smile. Mike is amazed that Stan can communicate the depth of his happiness with just his eyes.

“Cam I haf my mouf back pease?” Stan asks from behind Mike’s fingers.

“Sorry. Yeah.” Mike tells him and smiles back, removing his fingers and letting his hand drop to his side.

Stan reaches out and takes the hand Mike had just had on his mouth into both of his and gently holds it between them. He looks from their hands up to Mike’s face and says, “Thanks. You know it’s easy to fall into your eyes as well and… your arms.” Stan coughs and concludes by running his hands up Mike’s arm.

Mike blushes at the compliment so easily given and the gentle caress that accompanies it.

“We are a couple of houses from my house. Maybe we should not stare into each other’s eyes. That could give us away.” Stan tells him as he drops his hands from Mike’s arm, immediately regretting the fact that he had done so. But a thought jumps into his head, “Also, the sooner we get to my house and I finish getting packed, the quicker we can get to the farm.” Stan smiles lasciviously, wiggling his eyebrows at Mike.

“Well hell. Then lead the way kind sir.” Mike responds by jumping out of Stan’s way and affecting a bow.  

“Thank you, sir.” Stan says and leads the way to his house.

“Mom… Dad... we’re home, Mike’s with me!” Stan announces, putting his keys in his front pocket, as they walk in the front door.

From deeper in the house a duet of, “Hi boys how was the game?” Then Andrea Uris’ distinct voice announces, “We’re in the family room come on back.”

The boys put down their bags and walk back to the family room and Donald and Andrea Uris, Stan’s parents.

Stan didn’t dislike his parents. As a matter of fact, being a male teenager in high school, he had a pretty good relationship with them. Stan and Donald still went birding when Donald was available. Andrea was a loving and supportive mom, who was working part time for the school district. He didn’t tell them everything, naturally, but they were fairly well informed of the goings on in Stan’s life.

“So Mike did you knock ‘em dead tonight?” Donald asks from his place on the couch next to Andrea.  Dallas now playing silently on the TV against the opposite wall.

Before Mike could respond Stan gushes, “You should have seen him tonight. He made 6 touchdowns all by himself. Haven didn’t stand a chance. At one point Ben made this amazing tackle that opened up a hole in the line and there was Mike through the hole and running to beat the devil into Haven’s end zone.”

Donald and Andrea share a knowing smile with each other. Donald pointedly looks at his son and says, “Is that so Mike. I’m sure glad to hear that YOU had a great night on the field.”

Donald and Andrea both begin to chuckle, Mike smiles lovingly at Stan and Stan slowly begins to turn red and slowly looks at Mike, only to see him smiling back at him.

“You could have stopped me you know.” Stan says petulantly to Mike.

“Why would I do that? You should be calling the play-by-play from the box. You’re good.” Mike admits with a smile.

Mike’s honesty earns him a slug from Stan and more chuckling from his parents.

“Sooo not just a good game, but a great one? Did you perform your halftime show Stanley?” Andrea asks halting the bickering.

“No they didn’t. Not tonight.” Then it’s Mike’s turn to gush about how good the band was. Stan’s parents listen to Mike talk about the band before Stan taps him on the shoulder.

“Uhhh, Mikey. They were asking me, their son, the one in the band, how it went tonight.” Stan says giving Mike a sardonic smile.

Returning the smile Mike responds with, “You could have stopped me you know.” At which point they all break out into laughter.

They talk some more about the game before Stan excuses himself to finish packing, leaving Mike alone with his parents.

“Thank you for hauling me back and forth to the farm. I really appreciate it. I know it’s a bit of a drive.” Mike tells them.

Donald waves his hand in a dismissive gesture. “Anytime Mike. You and Stanley have been good friends for years, along with the rest of that horde you both hang around with. The… Legends Club?“

“Losers, Don, The Losers Club. Good lord you’d forget your own birthday if I wasn’t around to remind you.” Andrea tells him.

“Yeah them. You all still pretty tight, right?” Donald asks Mike.

“Yes sir. We are. That’s why Stanny is coming with me tonight to the farm. They’ill all be out there tomorrow to help with the last of the fall picking and help put up all the equipment for the winter. Mom is cooking for us all as payment.”

“Oh lord your poor mother. She’ll have to feed what 6 growing boys and 2 girls. You’ll all eat your parents out of house and home.” Andrea says with horror in her eyes.

Mike shakes his head and smiles at them. “Only 1 girl, Bev, Audra can’t make it tomorrow. That’s pretty much what Bev said. Mom assured me that there’ll be plenty. Mike continues, Thank you for letting Stan stay the night tonight. He’s going to help me get everything set up before the Losers come by tomorrow morning.”

“No problem. You can borrow Stan anytime. As a matter of fact where is he? STAN!” Donald yells to his only child.

“WHAT?” Stan yells back.

“Hurry it up. I don’t want to drop you both off at midnight.” Donald yells back.

“I’ll go see if I can help him.” Mike offers and turns to leave the room heading to the hall that leads to Stan’s bedroom.

“Thank you Mike. I’m going to get my keys. You coming Ann?” Donald asks his wife.

“Of course. Let me get a sweater. It’s chilly out.” She responds.

Mike makes his way down the hall to Stan’s room. He is familiar with this hallway and the room on the left. He’s been here many times. When he gets to Stan’s door he just stands there a moment taking in his boyfriend’s room, again. It’s just so...Stan. The room and bed are neat and tidy. The walls are a robin egg blue. There are bird prints, photos or drawings on two of the walls. On the fourth wall is a tidy desk and over the desk are photos. Photos of the Losers at the quarry, Bassey Park, and the Barrens. Peppered here and there are photos of Mike and Stan, and Stan and Richie to offset the Mike and Stan photos. The fourth wall is a very organized closet that is currently standing open. On the bed there is a duffle bag and a small but growing pile of clothes neatly folded waiting to be placed in the duffle.

Facing the open closet Stan senses but doesn’t see a body in the doorway and says, “I’m just about done dad. I’ll be out in a minute, then we can go.”

Mike shakes his head at Stan’s single mindedness and responds, “Richie would be proud of you already calling me daddy. I just don’t know how I feel about it though.”

Stan whips around and gives Mike a shocked look. “Mike! Shit. Uhhh I didn’t know it was you. I wouldn’t call… you… uhhh… dammit to hell.”

“It’s ok. Never mind. How can I help you?” Mike offers.

Shaking his head. “No need I’m almost done. I was just doing a last minute check. Then we can leave.”

Stan puts all of his clothes in the bag, closes the closet door and the two of them make their way back to the living room, where Mr. and Mrs. Uris are waiting.

“All set? Let’s get this show on the road.” Donald announces and as a group they walk out to the car, while he locks up. With everyone in they start the drive to the Hanlon farm.

The Farm

At the Hanlon farm Jessica and Will are in the kitchen. She is busy prepping food for tomorrow, while Will is watching her work. After many years of marriage he knows better than to interfere in Jess’ domain, only venturing to help at her specific direction.

“Will, love can you go down to the celler and fetch me a jar of pickles? You know where they’re at?” She asks needlessly.

“Ayup. Just the one? Anything else. I don’t want to make 30 trips up and down them damn stairs tonight.” He chides his wife with a smile.

Jessica whirls around and begins to protest when she notices the smile on his face. “Hush and go get me those pickles. Or I’ll make you run up and down those stairs all night long.” She then turns back to the task at hand. All the while listening to her husband laugh at his own joke as he makes his way down the stairs. “The nerve. Giving me sass when I have to feed so many people tomorrow.” She mumbles to herself.

A few minutes later she hears, overly dramatic footstep coming up the stairs and a fair amount of huffing and puffing. A bit of worry creeps into her thoughts at that. Will has been doing more of that lately and she makes a note to call the doctor on Monday to find out what his test results are.  Or at least to pester him to make the call.

“Your pickles my love.” Will hands her the jar with a flourish and bow.

“Thank you. Now can to go get me some beans from down there…” she starts and then breaks into a laugh at the knowing frown that makes its way across his face.

Will takes her into a hug and kisses her on the side of her cheek and they both break into laughter and kisses.

“Michael and Stanley should be here soon.” Jessica notes looking over his shoulder at the clock. She has a dinner prepared for them both, just in case they come home hungry. Jessica has learned that when Stanley comes over to eliminate pork from the menu, even though Stanley has told her she doesn’t have to do anything special for him. Obviously, she simply ignores him.

“I really wish we could have gone to the game tonight.” William says from his place at the large table in their kitchen. It is much larger than the 3 of them need. But the plans that William and Jessica had for a large family faded after Mike had been born. It’s only been recently that the large table has come into use, when Mike’s friends come over and the table is used for games and eating. The sight of all of those kids at her table eating and having a great time together makes Jessica smile, but also makes her think about the what could have beens. Shaking her head at those kinds of thoughts she turns back to the task at hand, making potato salad, for the kids.

From his place at the table Will sees the fleeting look that crosses Jessica’s face and instinctively he knows the thoughts she is having. He also regrets the could have beens, but it’s at that very moment that a side of the house lights up as a car pulls up the drive.

“That must be the kids.”  Will states. “Come on Jess let’s go say hello.”

“You’ve always been a talker William Hanlon. Lord knows no one can shut you up.” She chides him as they walk to the front door.

Donald pulls his car off Pasture Road and into the Hanlon’s long packed dirt driveway.

“Sorry for the dust Mr. Uris.” Mike apologizes to Donald needlessly.

“Mike, son, I’ve told you before it’s not a problem. This car can take a farm lane any old day. It’s fine. Anyway your dad does a fine job at maintaining his road. No potholes or washboard. Hell it’s smoother than certain portions of Jackson St. I’ve been on.” Donald reassures Mike, again.

In the back seat Stan, surreptitiously takes Mike’s hand into his own and gives it a reassuring squeeze. Stan knows that Mike is secretly embarrassed when the Uris’ come to the farm. He lives in an old farmhouse on the outskirts of town and Stan lives in a fine old home in town. Stan has told him numerous times to not think that way. His parent’s don’t care where he lives and more importantly neither does he.  

The car pulls up the farmhouse with its fine white clapboards, two peaked gables painted a light grey that make up the second floor bedrooms, chimneys poking up through the roof, wide wrap around porch with a wood porch swing at one end and a small table a two chairs near the front door. Along the south side of the house is a kitchen garden. Off to this side of the house is a large oak tree and a bit further and behind the house a large double door red barn. The Uris’ headlights illuminate the front of the house as they pull in for a stop.   

“Ok Mike home, safe and sound.” Donald announces and Andrea rolls her eyes at her husband’s corniness.

Just then the red front door to the farmhouse opens and two figures come out and wave. Donald and Andrea wave back as the male makes his way to the car. As he is walking over Mike and Stan jump out of the back seat and get Stan’s things out of the trunk.

“Hello Donald...Andrea. Thank you for fetching Mikey home. We do appreciate it. Do the two of you have a minute to have some tea or coffee?” William offers.

Donald looks at his watch and then at Andrea who smiles. “Yes we do. That sounds great. Thank you. Will.”

“Boys get your junk outta Don’s car and get it into the house. They are going to stay a spell.” William tells the boys. Who had been secretly holding hands over Stan’s duffle bag in the trunk of the car.

“Really? You are?” Stan asks peeking around the side of the open hood of the trunk.

“Yes, we are.” Andrea responds getting out of the passenger side of the car.

Mike grabs one handle of Stan’s duffle and leads him to the house. Stan has the other handle of his duffle and his pillow. On their way to the house they walk past Will, Mike stops to give him a hug. Then they make their way up to his mom. She stops Mike and gives him a hug and a kiss. Stan gets a gentle hand on his shoulder.

“Evening Stanley. Go on and take your belongings up to Mike’s room. You’ll be staying with him there tonight. I hope that’s ok? We’ll talk about the game later. ” Jessica tells the boys shooing them into the house.

“That’s just fine.” Stan responds and the two of them head into the house and upstairs.

Jessica turns and smiles at her guests. She has always liked the Uris’. Stanley and Michael have been friends for years and it was perfectly natural that they would spend some time together. The Marsh girl’s and Hanscom boy’s mothers gathered far less frequently, but they had gotten together a couple times. As she thought about it the only parents of the kids that didn't’ at least stop and talk to one another were the Denbroughs, but that was understandable considering what happened to their youngest, and that horrible Sonia Kaspbrak. She was frequently the topic of conversation between the Hanlon’s, Uris’ and Toziers’.  Speaking of Richard and Edward that was the one secret her and Will kept from the other parent’s. They could tell that those two were sweet on each other. She did feel like she should tell Maggie but that wasn’t her place. It was up to those two boys to do. She briefly wondered if they were as obvious around the other parents as they seemed to be here on the farm with her and Will.

From the top of the steps Jess calls, “Andrea… Don how in the world are the two of you? Come in I have coffee and a roll for you.”

“Thank you Jessica. We can’t stay long.” Andrea says as the four of them make their way to the kitchen.

Upstairs in Mike’s room Stan and Mike were busy high-fiving each other over the fact that Stan was practically ordered to sleep in Mike’s room.

“I can’t believe I was just told to share your room.” Stan says to Mike as he pulls him into a hug.

“I know. She knows there’s only one bed in here and I know she won’t stand for you to sleep on the floor. Are you OK sharing a bed with me? I promise not to put the moves on you tonight.” Mike tells him chivalrously.

Stan smiles, “Well that’s too bad. I was hoping you would put some moves on me tonight.”

“STAN!” Mike exclaims.

“I’m joking. Really I’m… I’m really not ready…” Stan admits red flaring up his neck to his ears and looking at his feet in embarrassment.  

“That’s ok. Cuddle?” Mike chuckles and shoulder bumps Stan to relieve the tension.

“Cuddling would be great. Maybe some spooning?” Stan asks.

“Spooning… yeah ok. We can figure out which of us is the big spoon and who is the little spoon.” Mike smiles at Stan and pull him into a hug.

At that they break up the hug, blush and busy themselves with putting Stan’s items away.

“Will… Jessica that was delicious. Your coffee is always the best. But we really have to be off.” Donald sadly admits. They had only been there for half an hour but that had been enough time to talk about the kids, work and the farm. Basically enough time to renew their own friendship with each other.

“Jessica that sweet roll was delicious. Can you give me the recipe?” Andrea asks Jessica.

“Of course. It’s an old family one. Would you like it right now?” Jessica asks.

“Oh lord no. Next time will be just fine.” Andrea waves off Jessica who had started to rise from the table.

“I’ll send it home with Stanley.” Jessica offers.

“Perfect.” Andrea tell her.

They all stand and make their way to the base of the stairs. At which point William yells, “BOYS! Stan, come down your folks are leaving.”

The two of them come stampeding down the stairs. Stan gives his mom a hug and peck on the cheek and his father a hug. “See you on Sunday.” He tells them.

“You mind Will and Jessica. She has permission to swat you one if you get out of hand.” Andrea admits.

“Mom. I would never get out of hand. Do I look like Richie?” Stan says actually offended.

“No sweetie, you don’t. But still Jessica swat him if the need arises.” Andrea smiles at Jessica.

“Of course. With all them boys here one of them is bound to get out of  hand.” Jessica admits.

Mike and Stan look at each other and chorus, “Richie.”

Andrea and Don head back to their car and the four of them wave as he turns around and heads back down the drive to Pasture Rd.

“So Mikey how was the game?” William asks.

The two boys begin to giggle as they head back into the house.

“What’s so funny?” Will asks.

Later that night, long after William and Jessica have gone to bed. Stan and Mike sit on opposite sides of the bed, in their pajamas, holding hands and talking about the day’s events and what’s coming up tomorrow. Both of them delaying the obvious.

“Mike I really should get to sleep otherwise I won’t be any use to you tomorrow.” Stan finally admits.

Mike tells leans over and whispers in Stan’s ear, “You are always useful to me. Dead on your feet or not. But you’re right we need to call it a night.”

Mike’s whisper made Stan break out in gooseflesh from what felt like the top of his head to his toes. After some surreptitious glances they settle back and lay down on Mike’s bed.

Stan comes to the sudden realization that he is actually sleeping with his boyfriend for the first time in his life. Sure they may not have sex, tonight, but he was in fact sleeping with Mike. Just the thought of it was enough to make his heart race, his temperature to rise, the breathing quicken, and a swelling in his pajamas to take place. “FUCK, I hope Mike can’t tell I have a boner.” He thinks.

Mike was also having very similar thoughts and feelings. But as he struggles with the sudden stiffness in his pajamas he couldn’t be happier. “This is what I want to do for the rest of my life.” He thinkst. “Lay in bed with the most handsome guy in the world.”

“Good night Stan.” Mike said quietly.

“Night, Mikey.” Stan replied equally as quiet.

The two laid side-by-side for the next hour neither one really falling asleep nor quite awake. Eventually sleep claimed them. Without knowing they turned on their sides and Mike slowly pulled a willing, and still sleeping Stan, to him. Stan subconsciously takes Mike’s hand and sighs and find out who the small spoon is.

[hooyoshouse4454]

Popular African Herbs and Spices for Your Kitchen

The diverse cultures and mouth-watering cuisines of Africa are well known. Various regional spices and herbs unique to the continent are expertly used to season African cuisine. Get Authentic East African Spices Online at Hooyos House that are hand-made and expertly blended to provide a unique east African flavour. Our team of food enthusiasts is always searching the world for fresh, intriguing flavours and ingredients, and we want to share them with you. This website was developed to let you know what's new in the world of foodies.

Alnif Cumin:

Alnif cumin is normally collected and refined from the end of April till the beginning of May in the Moroccan village of Alnif, situated in the eastern Anti-Atlas mountain range. The seeds from hand-cut cumin plant bundles are extracted, dried, beaten, and sieved to eliminate fine straw and dust.

 

Irú.

The Yoruba and the Edo people in Nigeria have commonly used Iru, a fermented seasoning, in their soups and regional delicacies. In both fresh as well as dried-out forms, whole or mashed, this versatile product finds it way into a wide variety of dishes.

 

Kan Kan:.

The people of Burkina Faso have taken to a unique flavour mix called Kan. It comprises Maggi bouillon dice, allspice, chilli powder, and peanut powder. These fragile spices are crushed and blended to make a lovely powder. It is used across the country over several barbequed meat dishes.

 

Taliouine Saffron:.

Taliouine saffron is named after the mountain region it descends from, which is situated in Morocco's Souss-Massa area on the Souktana plateau. Small-scale farmers that are all participants of the Cooperative Agricole de Taliouine grow the saffron and the harvest normally lasts from October to November.

 

Poivre de Penja:.

Poivre de penja is a traditional pepper selection that comes from the Cameroonian locations of Moungo as well as Koupé Manengouba. The seasoning is extracted from the berries of the Piper nigrum plant. With a strong scent and a selection of colours, the flavour is precious to the people of Cameroon.

 

Mitmita:.

Mitmita is a powdered seasoning mix from Ethiopia containing cloves, cardamom, salt, cumin, cinnamon, and bird's eye chilli. Although it is commonly made and used as a dip for recipes with prepared and raw meat, it can also be used as a rub or cleaned on many foods. 

 

Somali Spice Blends are necessary for everyday life, and Somali spice blends typically contain cardamom, ginger, coriander seeds, cinnamon sticks, cloves, and black peppercorns. A delightful flavour is added by the cardamom, which harmonizes beautifully with the other herbs. Whether consumed hot or cold, ginger's warming properties make it a popular spice. Cinnamon and cloves go well with the aromatic flavour that coriander seeds add to the dish. Due to how much human’s value food, some meals take days to prepare before they are ready for consumption. The outcome is a delicious lunch the whole family will adore because each flavour has been carefully picked to either contrast or enhance the others. The majority of the time, women make the food, while men will help out if a hand is needed.

[drtroublehot]

Bundle Deal 2 x 250ml Dr Trouble African Double Oak Smoked Chilli Sauce

£19.99

Ingredients: Lemon Juice 60 %, African Birds Eye and Cayenne Chilli (30%), Asafoetida extract, Ginger, Garlic, Dried Fenugreek and Salt

Allergen Information: Product is free of allergen.

Country of Origin: Zimbabwe

Package Information: Glass bottle

https://bit.ly/3KBgrNm

[tonzoweb]

https://uk.tonzo.com/brand/nandos

[gunhyung]

Sensory evaluation

Nando's

The assignment of the theory of food was trying new food that I have never experienced before, but it was very difficult to choose it because I did not have much information about various food. Meanwhile, I realized that I have never tried African dishes, so I decided to visit Nando's which was well known for PERi-PERi sauce. When I stayed in Sydney, Australia, Nando's was very popular, so it attracted my attention, but I did not try it because of the unfamiliar atmosphere. Then I found Nando's in Toronto as well and I decided to take this opportunity to try.

Menus

I visited this restaurant located in Dixie road in Mississauga with my wife and we ordered a whole grilled chicken, which was the main menu in Nando's, and side dishes, which were garlic mashed potato and Caesar salad. Also, they served garlic breads and we chose garlic pepper sauce and hot pepper sauce.

Sensory evaluation

Grilled chicken

The five basic tastes: the chicken was properly seasoned with salt, and I could feel a very small amount of sweetness and umame from the red pepper seasoning applied to the chicken. I felt a little lemon taste, but it was not enough to feel sour. In addition, I could feel the subtle herb scent from spices such as basil applied to chicken and the bitter taste could not be detected at all.

Sense: the chicken was seemingly not greasy and seemed to have a light taste. I could feel the softness when I cut it with a knife and smell the savory scent from the time the food was served. The skin of the chicken was burnt on the grill, but it looked soft without being hard. The texture felt when I put the chicken in my mouth was very soft without a rough feeling.

Similar flavours: the taste likes Korean roasted chicken removed a lot of fat and the seasoning is lighter than Indian tandoori chicken, but has a similar taste.

Unique: the PERi-PERi sauce, which contains Africa Bird's Eye Chilli, lemon, garlic, and herbs, is very watery and sour, unlike the Korean red pepper paste seasoning. This is a refreshing taste that goes well with fatty meat and a unique taste that comes to mind when people think of Nando's.

What did you learn about your palate?

As soon as I put the chicken in my mouth, I could sense the soft meat quality of the meat on the palate of my mouth and feel the flavor of butter, the spiciness of peppers, the sour taste of lemon, and the scent of herbs. As I chewed chicken in my mouth, I could continue to feel the taste of savory, and the greasiness was not strong.

Did I enjoy this food?

When I entered the restaurant, African exciting music and primary coloured interiors made me feel good even before the food was served out. the chicken was not greasy and very soft, so I was very satisfied with the texture, but the chili sauce with a lot of lemons was unfamiliar to me, who was familiar with Korean chili paste. Personally, I do not prefer the sour taste, so the chili sauce at this restaurant was not satisfactory at first, but the more I ate it with meat, the more refreshing it was. This experience was very enjoyable throughout the meal and it made me decide to re-visit with my friends next time.

How has this experience changed the way in which I will taste, analyse and use foods in my cooking?

While doing this assignment, I felt like a gourmet because when I eat food, I usually focus on eating, so could just remember the simple tastes of the food such as sweet, sour, and spicy, but this time I analyzed the tastes in more detail and could remember more variety of flavours than before. Through the analysis, I was able to learn about the harmony of taste and aroma that I thought it would not match at all, and it was an experience that I could take a step further from my limited cooking knowledge. Based on this experience, I would like to challenge the mixture of ingredients and spices that I am not familiar with and develop my own unique sauce like PERi-PERi sauce in the future.

[elven-agri]

Benefits of Organic Spices to your Health and Food for Taste

Are you searching to buy organic spices? Then listen to our podcast to find the right online store, which provides 100% pure with nothing added organic spices. You can also know the benefits of Organic Spices that will be effective for your health and taste of food. If you are interested in organic products like Organic Turmeric Powder, African Birds Eye Chilli, and many more. You can visit the website and order your desired product with complete satisfaction of purity.

[earthmadeorganix]

Packed With Spice: The Hot And Fiery Peri Peri In Sauces And Dips

When it comes to sauces and condiments, foodies are always seeking out new flavours and tastes. And food companies are rising up to the plate, offering every possible exciting flavour and ingredient in their offerings. One of these ingredients is the chilli pepper and with over 400 varieties of the chilli pepper worldwide, there are plenty of choices that make it to the condiment list. And the peri peri dip chilli pepper is one such chilli.

The name peri peri or piri piri comes from Swahili roots, and is also known as bird’s eye, African devil or African red devil. Other names and spellings of the chilli pepper also include ‘pili pili’. Given its high rating on the Scoville scale (the measure of how hot a chilli pepper is), peri peri is one of the fieriest chilli peppers around. It has a savoury yet spicy note to it, that makes it ideal for use in foods. Which is perhaps why it has been appropriated to make a wide variety of condiments too, ranging from the peri peri dip to peri peri hummus and even relishes.

There is a significant history to the peri peri sauces too. The first peri peri sauce was made in the 15th century by Portuguese settlers in Africa who used ingredients like garlic, red wine vinegar, paprika and other European ingredients to make a sauce with the peri peri chillies. Surely a far cry from the sophisticated dips and sauces we consume now.

Peri peri chillies are often paired with other combinations of ingredients for offsetting their heat. Pungent garlic makes for a most interesting peri peri garlic dip, especially in a cream or yoghurt base. Peri peri with herbs too is a popular combination that is being offered as a condiment to foodies looking for something to savour the fieriness of the chilli pepper with their favourite snacks.  

For the most delightful peri peri dip, try Earthmade Organix’s peri peri yoghurt dip! The fiery peri peri pepper is infused with the creamy freshness of yoghurt, organic garlic and spices in a delightful dip that goes well with all your favourite snacks. And its smooth consistency also makes it perfect for use as a sandwich spread. Buy it at the Earthmade Organix website and at all major etailers.

[periperidip]

LOVE PERI PERI YOHGHURT? BET YOU DIDN’T KNOW THESE 5 FUN FACTS

When it comes to dips and sauces, foodies are always on the lookout for new and exciting flavours to make their food all the more interesting. One such category of sauces and dips which has caught the imagination of foodies around the world is that which has peri peri chillies as an ingredient. From peri peri hummus dip to peri peri yoghurt, there is so much that is being offered by leading sauce companies. If you too are a fan of the peri peri yoghurt dip, read 5 interesting facts about this chilli pepper:

1. The name peri peri or piri piri comes from Swahili roots, and is also known as bird’s eye, African devil or African red devil. Other names and spellings of the chilli pepper also include ‘pili pili’.

2. The peri peri chilli pepper comes from the same family of Capsicums as most other chilli peppers. It is extremely small and extremely spicy and grows abundantly in the wild as well as domestically. Its commercial cultivation has picked up in the past few years on account of the growing popularity of the peri peri chilli in food processing industry.

3. The peri peri chillies are very rich in capsaicin, which is known to have several benefits for humans, including increasing the metabolism and improvement of one’s mood. Additionally, the seeds of the peri peri chilli are rich in vitamins A, B, and C.

4. The peri peri chilli is a natural preservative, which reduces the need to add chemical and artificial preservatives in any foods which are being made with it. This also helps enhance the shelf life of most foods made with peri peri to a significant extent.

5. The first peri peri sauce was made in the 15th century by Portuguese settlers in Africa who used ingredients like garlic, red wine vinegar, paprika and other European ingredients to make a sauce with the peri peri chillies.

For the most delightful peri peri dip, try Earthmade Organix’s peri peri yoghurt dip! The fiery peri peri pepper is infused with the creamy freshness of yoghurt in a delightful dip that goes well with all your favourite snacks. And its smooth consistency also makes it perfect for use as a sandwich spread. Buy it at the Earthmade Organix website and at all major etailers.

[ezatluba]

The state of sustainability during COVID-19 in the food industry

Audrey Altmann

August 10, 2020  

As more consumers have shown concern for the environmental footprint of their food in recent years, businesses have taken notice. In a survey of senior executives at consumer packaged goods companies, a majority of respondents reported that corporate sustainability efforts improved revenue and customer loyalty. The National Restaurant Association’s 2018 sustainability report noted environmental sustainability as one of the top menu trends for the year.

This trend is expected to be long-lasting, and consumers are still focused on sustainability even during the coronavirus pandemic. CPG products that touted their sustainable aspects experienced a 56% boost in sales in the second week of March -- when consumer stockpiling of essential items was especially high, according to data from market research firm IRI and the University of New York Stern Center for Sustainable Business. This suggests the pandemic has not affected shoppers’ desire for sustainably produced food.

Foodservice industry prioritizes waste reduction, robust supply chains

International restaurant chain Nando’s is one of many foodservice businesses committed to delivering quality food that is also made sustainably. These commitments include sourcing chicken from local poultry providers for its US locations. Because of these sustainable supply chain models, Nando’s was able to continue to meet consumer demand when the pandemic reached the US while still maintaining the company’s sustainable operations, according to Nando’s USA spokesperson Sepanta Bagherpour. Nando’s signature PERi-PERi chicken also requires the African Bird’s Eye chillies grown in Mozambique, Malawi and Zimbabwe.

“Besides giving farmers access to the latest farming techniques, quality seedlings and finance, we also give them a fixed outlet for their crop, commit to a predictable demand, and provide a premium for every kilogram of chillies harvested,” said Bagherpour.  “It’s the ultimate sustainability model.”

The coronavirus pandemic has also created challenges for the food industry in terms of consumer waste. Many foodservice operators had large amounts of food that would go to waste during state-mandated lockdowns and decreased customer traffic -- Nando’s quickly pivoted to ensure their excess food didn’t go to waste. Since March 26, the business has donated and distributed over 100,000 meals to health care workers, Nando’s employees and other out-of-work restaurant industry workers for free, Bagherpour noted.

“Our customers care about the source of their food, and that doesn’t change during a pandemic … Customers care about quality and sustainability, but their top priority now, understandably, is our health and safety protocols -- and that’s our top concern, too.” added Bagherpour.

New York’s The Oberon Group comprises food, beverage and hospitality businesses that operate as carbon-neutral or carbon-negative establishments. The group’s supply chain management focuses on carbon drawdown measures and regenerative agriculture, and the packaging at all businesses is upcycled, compostable or recyclable. While operating during coronavirus-related shutdowns has been difficult, Oberon has found ways to navigate the obstacles.

“COVID-19 undeniably impacted our ability to operate,” said Halley Chambers, deputy director of The Oberon Group. “However, with such a clear central mission, making decisions about how and what to serve is actually easier, because it needs to align with our long-term goals.”

When takeout and delivery orders exploded at the beginning of the pandemic, Oberon’s natural wine bar Rhodora and catering company Purslane already had models in place that ensured zero-waste production, such as serving to-go beverages in reusable containers that consumers can keep and only using recyclable, compostable or reusable materials for food takeout. The group is also providing local compost services, which isn’t currently available to New York City residents, said Chambers.

Even during the pandemic, The Oberon Group has launched sustainability programming via the Rhodora and Purslane social media accounts -- bringing information and conversation to people outside of the industry.

“This has allowed us to connect with a breadth of people, industries, and leaders, and to really show the connections between, and strength of, a truly sustainable economy in which businesses are focused on sustainability goals, alongside traditional profit motives,” said Chambers.

Increased CPG demand highlights need for systemic change

The demand for essential items at retail this spring caused CPG supply chain strains across companies. But, those pandemic-related challenges largely didn’t disrupt manufacturers' sustainability efforts -- in fact, the pandemic has actually brought to light the urgency of sustainability issues in the industry.

“COVID-19 and the increasing threat of climate change is further bringing to light the importance of building resilience and sustainable practices into the global food supply,” said Roberta Barbieri, vice president of sustainability at PepsiCo.

Even during the new normal as a result of the pandemic, PepsiCo is still developing and testing new container technologies, such as compostable snack packaging, enzymatic recycling technology and the recently revealed paper-based bottle, according to Barbieri. Sustainable agriculture practices are just as important with increased demand during the pandemic; Barbieri also shared that PepsiCo is deploying technology to collect and analyze crop data.

“While our global food system was under pressure before COVID-19, those pressures are even greater now,” said Barbieri. “Systemic problems require systemic solutions, and the pandemic has brought into even sharper focus the need for collective action and bold steps to address long-term sustainability challenges.”

[avtarrana79me]

Ingredients for making the peri peri Chicken Thighs ½ cup peri-peri sauce 2 tablespoons honey 2 tablespoons olive oil juice of ½ lemon salt & pepper to taste 8 chicken thighs skin-on 1 whole lemon sliced in half Ingredients for Peri Peri Sauce or you can use readymade 1 pound red chilies chopped (African birds eye pepper or chilli) are traditional, but you can sub with red peppers available to you, including bell peppers 4 cloves garlic chopped 1 teaspoon smoked paprika you can sub in other chili powders 1/2 cup chopped cilantro 1/4 cup chopped basil 1/2 cup olive oil or vegetable oil Juice from 1 lemon (lemon juice) Salt to taste Method of making the Peri Peri Chicken Thigh Combine all the marinade ingredients and mix well. Spread over the chicken on both sides and allow to marinade for up to 24 hours but at least 1 hour. Grill in a hot griddle pan with the lemon halves (alternatively cook the chicken on a barbecue) for 7-10 minutes per side then transfer to the oven (pre-heated to 180ºc) and cook for a further 20 minutes or until the chicken is cooked through. Squeeze over the grilled lemon juice and serve. For Barbecue with Corn on the cob Place chicken on well-greased grill over medium heat, skin-side down, for 10-12 minutes, until the skin begins to have a nice char on it. Add 2 more tablespoons of vegetable oil to the remaining marinade. Flip and baste with a small amount of sauce (not too much or it will burn on your grill plates). Close barbecue lid and cook for 40-45 minutes, flipping once or twice while cooking, until chicken is completely cooked through and juices run clear. Follow corn foil instructions above. Place corn foil packets on the grill halfway through chicken cook time (after 30 minutes), turning the corn every 5 minutes or so to ensure an even char. Please use any method which suits your appetite but must try out to get the exotic taste of this heavenly dish. Enjoy with your dear ones❤️😋👍 (at Beta-2, Greater Noida) https://www.instagram.com/p/CDItpZ3HfDv/?igshid=12c5g0oh67zdq

[ikokazi-org]

African Birdseye Chilli (ABE),  also known as Birds Eye Chilli(BEC) or Bird’s  Eye Chilli is one of the hottest and pungent chillies in the world. Known by the scientific name, capsicum frutescens, the African Birds Eye Chilli originated from Mexico and introduced to the world by Portuguese and Spanish colonialist, traders and missionaries. It can be found growing in the wild, in small scale farms and commercial farms, for local consumption and export to Europe and America.  The African Bird’s Eye Chilli is popular among farmers because of its hardiness and low input costs. It can be grown in marginal areas. As a perennial plant, the African Bird’s Eye Chilli is productive for 2 to 3 years. This means you do not need to uproot the plants after each harvest. You can harvest for several years, before planting a new crop.  https://www.instagram.com/p/CCL5PbMlQyPb-cZP7a2uUUwi2_A0InRs0ICTGU0/?igshid=q7hrvfgsw7cp