#top 10 recipes of 2019

[samantitheos]

Tag Game Wednesday

Thank you @juliakayyy @jrooc and @skylerwinchester for tagging me. <3

Name: sam.

Age: older than cam, younger than noel—that perfect sweet spot.

star sign: capricorn.

your first language: english.

second language: the education system (and my parents) failed me. i can kinda read latin,  i guess.

favourite lip product: blistex or maybelline baby lips.

the best food dish you can make without a recipe: sicilian meatloaf or this bacon-wrapped chicken breast dish with cream cheese filling.

If you drink tea, what kind?  black tea with a bit of honey.

If you drink coffee, what roast do you usually get? medium.

favourite thing to watch on youtube right now:  nothing? tho i do use it to play the lord of the rings trilogy soundtrack or best of hans zimmer when i’m working. 🤓

favourite thing to watch on youtube in 2012: guns n’ roses music videos probably lol.  

favourite item of clothing right now: since starting to work from home, definitely my mint green sweatpants and fuzzy slippers.

favourite item of clothing in 2012: based on my pictures from that year i wore this electric yellow tank top A LOT.

[please enjoy the super grainy quality and raging phallic energy]

fandom

three movies you recommend: life as a house, gladiator, the girl with the dragon tattoo (original swedish version with subtitles).

your favourite concert: i’m gonna cheat and say warped tour 2004.

have you ever unfollowed someone over a fandom opinion? lmaooooo the great mickey crop top controversy of 2019 (yes).

have you ever left a fandom because of the fans? i’ve only really been involved in the shameless fandom, but hearing about the fans in other fandoms (e.g., ofmd) has discouraged me from trying to get involved in them.

the best tv show you watched last year: daisy jones and the six, interview with the vampire, ted lasso.

do you have a fancasting you just can’t let go of? would loved to have seen tom hardy as james bond and would still love to see cam in a live-action hercules.

a ship you’ve abandoned: well this is before i knew what “shipping” was, but kate and sawyer on lost (he deserved better—and got it).

on a scale of 1-10 how willing are you to share your ao3 history? “ok, but just let me explain…”

do you have a fandom tattoo? (do you want one?) no, and if i got anything i would want it to be very subtle. i’ve thought about getting a serif dash on my left middle finger…

what fandom do you wish was bigger? i don’t really wish the shameless fandom was bigger, but i do wish the fic writing community was as big as it was a few years ago.

has a finale ever ruined a show for you? how i met your mother. absolute trash ending.

have you…

swam in an ocean? yes! and scuba certified. i did underwater archaeology for a few years. ever been vegan/vegetarian? no. gone skinny dipping? once. gone skiing? yes, but not since high school. been to a convention? only the boring academic kind.

Tagging @astaraels @crossmydna @deathclassic @darlingian @ian-galagher @krysmiss @lonelygallavich @palepinkgoat @sickness-health-all-that-shit @transmickey @heymrspatel @stocious @callivich @gallawitchxx <333

[bekkathyst]

Sometimes it really hits me how much has happened since I’ve been on this website and have had my little shop. Idk if it’s nostalgia or just procrastination of my current to-do list but I feel like writing out a little synopsis of what’s happened over the years lol. Also for any new followers, you can catch up haha

Also there will be some vague mentions of rough/traumatic circumstances, so just a warning!

I opened my first tumblr account when I was still in high school in like 2009 because all my friends were on here. I had like a fashion blog at one point, a recipe blog at another, but eventually I settled into my little witchy nature crystal niche where I felt the most at home.

In 2013 I was living in a horrible studio apartment in central Los Angeles with my now husband Antonio and we were living in poverty. He was being paid under the table below minimum wage and I was an unemployed high school dropout. I was struggling to find any kind of job and I also knew that it would be impossible for me to keep one because of how I am. (Which at the time I didn’t realize was the result of neurodivergence and a lot of trauma). I was just happy to be away from the abusive home I grew up in and I was really determined to make things work somehow, as impossible as it seemed. Eventually I decided I needed to just work for myself. A job wasn’t going to fix anything for me, and where I was wasn’t safe for me to be walking to and from a job anyway. I dealt with a lot of harassment every time I left my apartment so I pretty much became a hermit for the years I lived there.

One weekend with $10 from our grocery budget I went to a little shop that sold tumbled stones on the Redondo Beach pier and decided to buy a couple and some wire and make some pendants. I also had quite a few stones from my collection from childhood and I used those, too. And I opened my first Etsy shop! I honestly cringe when I look back at pictures of my work from this time, I’d really like to think I’ve come a long way lol.

It took several months to get a single sale and at least a year before I had any kind of consistency. For the next couple of years I worked on my little shop while Antonio went to work. In 2015 we decided that my shop was making just enough for us to work on it together and move somewhere else. So we ended up finding a mobile home for rent on some lady’s horse ranch in the mountains of unincorporated riverside county and we moved there.

We planned to stay for quite a while, but before even a year had passed, life drastically changed again. In early 2016 my little sisters came forward about the abuse they were facing and our father was arrested and a years long criminal court case began. Because my mother was undocumented and had spent the last 20 years pretty much just hiding at home, all their care fell on me. We took in my mom and my 3 sisters and had to move. We found another manufactured home in the same area and we all moved in together. I was truly not financially or emotionally prepared for this and it was extremely difficult. On top of that we were all very traumatized. I had not yet been open about the abuse I had faced because I wasn’t ready.

Amid that struggle is when my mom decided to start working with us as well! And she helped us grow our shop some more until we were a little more stable. Eventually we realized we had to find a bigger home and in 2017 I finally got to realize my goal of living in the big mountains and we found a lovely big house in Big Bear.

Actually during this time I have gaps in my memory so there are some things I start to mix up, but shortly after we moved I also decided to come forward about the abuse I faced which unfortunately further complicated the court case. We were looking at a trial date in 2018 which would eventually get pushed to 2019. But during 2018 my niece was born and I also ended up taking in one of my half brothers as well. So our household was now 9 people that were all surviving off of my shop’s income. Also during this time (I think it was actually 2017) we had been talking to one of our suppliers about taking over their wholesale warehouse near Los Angeles. It was presented as a huge business opportunity and I saw it as a chance to better things for us and hopefully ease the struggle. Taking this opportunity actually did the exact opposite. We were quite honestly deceived and ended up being straddled with a failing business. I lived 2017, 2018 and most of 2019 in a haze. Like I mentioned, I really don’t remember much and sometimes I see posts I made during that time and I’m really surprised by them. I think it was just the combination of extreme stress, burn out, sleep deprivation from trying to run 2 businesses and taking care of a massive household, and the trauma of having to recall all these repressed memories from my childhood.

But, somehow I survived. The plus side of coming forward about my abuse is that it gave me access to free therapy and I ended up finding the most incredible therapist that helped me start my healing and recovery from burnout.

Eventually in early 2019 our court case happened and we all testified in front of a jury, and our father was found guilty and is now serving a 300 year plus sentence. It took me the rest of that year to come out of the haze I’d been living in. After the court case, I decided to take the leap and open our brick and mortar shop in Big Bear. It was the thing I actually wanted to do with all my heart.

Then… 2020 came around. Covid hit and it was the final nail in the coffin for our warehouse business. We closed it and gave up. My other half sibling that was working at the warehouse ended up moving in with us as well and so did a friend of mine, so at this point our household was at 11 or so people and we were beginning a pandemic. I had also found out that I was pregnant.

Finding out I was pregnant caused the biggest flip of a switch in my brain. I knew I couldn’t keep living the way I was living anymore. I couldn’t keep burning myself out and over extending myself to people. I had to put up some kind of boundaries and create a healthier environment. With the help of my amazing therapist supporting me, I made this a reality. It’s also when I finally decided that as soon as we could, we’d be moving to Austria, the country my mother was from, where I had also lived as a young child. I knew I had to make life better, I knew I had to release all of this chaos.

In early 2021, still of course in the middle of a pandemic, our landlord said he wanted to sell our house so we needed to move out and he would not be renewing our lease. This was right when the housing shortage really started to hit our area. I had an infant daughter and all these people in my care and I was very scared. By some miracle we found a listing for a house in the high desert, about a half hour away from our brick and mortar shop and we went for it. We knew we had no other options. At this point most of my household went their own ways and found their footing. So me, Antonio, our infant daughter, my mom, my youngest sister, and my toddler niece all moved to this house in the desert. I knew that this was temporary and I told myself I would not be here for longer than a year. Once our year lease was up, we’d make it to Austria.

It was a lot of work and honestly I probably could have made some smarter choices now that I look back, but early 2022 we sold all our inventory from our brick and mortar shop to a wholesaler and closed it up. And then we moved!

And now here we are, a continent away from where we started. Much happier, much healthier. Now we’re not selling nearly on the scale as we were before, but I know that with time we’ll be back to the level we were at. And I really hope to open a brick and mortar store somewhere in Austria sometime soon.

It really amazes me that some of you have been here from the beginning. It feels like several lifetimes have passed, but it also feels like it all happened in the blink of an eye.

I’m really so thankful for the opportunity I had to grow and learn so much and heal. I feel like I’m a completely different person than the desperate girl who started an Etsy shop in 2013.

And… this is just the tip of the iceberg. There’s still so much more that happened. When I first started seeing my therapist she encouraged me to write my story in a book, and it’s definitely something that I plan to do one day. I don’t think a younger version of myself would believe everything we survived. 🙏💜

[loganslowdown4]

Extras & Headcanons 2024

Smash States Remus Meme

Notification Short Meme (Guys with Glasses)

Unread Flag

Roman Eating his Jam Promo

Virgil Purple Eyeshadow

Join Me, No Thinking

My Incorrect Quote GIFs

Speculation On Janus’ Single Light

Logan Voicing Janus, Roman & Remus

Magic Change Janus Gif

Janus’ GRWM Makeup Video Reaction

Janus’ GRWM Canon Explanation

Roman’s Gonna Be 10!

Happy Pride!

Cake Incorrect Quote Day After Roman’s Birthday

Drag queen or wrestler twin prompt

Sanders sides text posts part 21 ❤️

Me & Janus Snap Transformation

sanders sides text posts part 22 🔪

TS 2018 t-shirt Designs

Delicious In Dungeon on Real Or Fake Anime (My Prompt!)

Karrot Kings & That Mixtape Journal

All Editorial Looks So Far (June 2024)

sanders sides text posts part 23🧊

Crofter’s PB&J Bars Recipe

Logince Edit Commission from Ashley

June Almost Over

Cockroaches for Remus

sanders sides text posts part 24 🤧

Roman Editorial Look Question (Patreon livestream June 2024)

My Little Logince Moment in IQ 4

The Little Anxceit Wave (IQ4)

Moceit Flirting Virgil’s Face (IQ4 meme)

Incorrect Quotes Volume 4 Reaction Video

The Giggle in the Ferris Quote

Stress Ball Quote IQ4 Without Subtitles

Then Beg IQ4 without Subtitles

sanders sides + text posts part 25 🐙

All Editorial Looks Update

Remus 🤝 Tank Tops

Janus as Dr Horrible

sanders sides + text posts part 26🙏

Remus Aesthetic Candle Holders B&BW Fall 2024

How To Be Perfec - Michael Schur Morality Book Very Similar to POF:SVSR

Name Spelling: Brandon’s Eyes lol

Sanders sides + text posts part 27 💤

Small Sides: Thomas Tweet 2019

Virgil Going To His Room/My Quote/My Journey On YouTube

Logan Angst Meme Template

Consumer My Soul Meme

Sanders sides + text posts part 28 🗣️

Virgil/Gideon on a Skateboard

Goldfish In A Condom Meme

2024 Nuclear Family Meme

Zander’s Fanders (Girls5Eva)

Prince & Knight Children’s Books (Roman)

Canadian Money (Spyro Livestream Sep 2024)

My Characters Read Your Tweets YT Reaction

Agatha All Along Purple Line (Sep 18)

Birthday Post!

Thomas’ Dreams Part 1

Thomas’ Dreams Part 2

Thomas’ Dreams Part 3

Thomas’ Dreams Part 4

Thomas’ Dreams Part 5

Thomas’ Dreams Part 6

Moving On/Inside Job Comparison

Famous Battle (Logan/Princey Rap)

Sanderstober Day 5 Writing Prompt

Comfort Show (Halloween Costumes Collage)

Matilda/Core 4

‘Yours’ Reaction Video

sanders sides + text posts part 29 🎧

8th Anniversary coming up!

sanders sides + text posts part 30 📖

When Is It Enough? Roman Speech Redux (where I fell in love with him)

All 6 Sides Collage NBSC

Roman & Logan in NBSC

Roman Thomas & Virgil FWSA vs NBSC

sanders sides + text posts part 31 🧅

Nightmare Before Spirit Christmas Reaction Video

You Can Conjure Puppies feat. my Scottie

Rewatch Sanders Sides Meme

Sides As Tarot Cards (Happy Halloween!)

Oct 31 vs Nov 1 Roman Meme

Pain In 4 Pictures (November 1st)(The Time Of Year…2018 TS Short)

It’s Her Month (November)(Mean Months TS Short)

Logan’s 10th Anniversary

Logan Appreciation Day

Give Me Crofters

Mr Fuzzy Dukexiety Headcanon

Lily Padton but He’s Jason Funderberker Headcanon

Logan’s Birthday Video Logince Moment

Virgil At A Meeting Headcanon

Sanders Sides All The Extras 5

First Anniversary Logan Playing Who Wants To Be A Millionaire?

[because-its-eurovision]

Your discussion of Sweden yesterday was so interesting to me. I’m a eurovision fan from outside Europe so I was never sure how people actually like Sweden. But I am a musician and musicologist, and Sweden removed from EV is essentially a pop songwriting factory which… some pop songs work in Eurovision, some Eurovision songs work as pop songs but a lot don’t. I’ve actually made it into a verb: “Swedening it up” when someone does just as straight up basic pop song. I’m excited to hear quite a few people talk highly of Finland’s song this year though as I have been a Finland fan since I started following EV.

First of all, thank you so so much for supporting Finland 🥺🖤 This year feels even more like an alternative reality than 2021 with people loving our entry, saying it's a sure qualifier and a contender to win the televote. Finland? Being a fan favourite? Doing well? It's so surreal, heartwarming and almost overwhelming 😭😭

As for our neighbour, Swedening it up is a great term 😄 Sweden has learned that the best recipe is to combine a catchy pop song with a charismatic performed, throw in a stage prop nobody else has and voilà, top-10 guaranteed.

I’ve heard Eurovision fans talking about the whole contest Swedifying, not only because Sweden tends to get great results, but has a say in the rules and conventions of Eurovision itself (pre-decided running order came to action in 2013 and current voting system in 2016 – both when Sweden hosted). I’m not a music professional by any stretch of imagination, but Sweden’s reputation as the (hit) pop songwriting factory has also strongly influenced the diversity of the entries we get in Eurovision, and many fans including myself are not keen on that.

Just to give one example, in Eurovision 2017 seven entries were partly or entirely written by Swedish people. Those were of course Sweden, Azerbaijan, Bulgaria, Cyprus, Ireland, North Macedonia and Serbia. The last three were written by the same person, Joacim Bo Persson. Sweden’s songwriting legend Thomas G:son has reached Eurovision 13 times, for seven different countries, and competed against himself in 2007 (Norway & Spain), 2012 (Sweden & Spain), 2015 (Georgia & Spain) and 2016 (Georgia & Cyprus). Some people see using Swedish songwriters as a guarantee of quality, some see it making the contest more boring. I’m with the latter. For me Eurovision is about showing and promoting the songwriting, staging, styling and performing abilities of ones own country with preferably some local flavour thrown in as well. Same songwriters competing for multiple countries in a continent-wide competition just feels wrong and unfair, and I wish more of those had faith in their music industry instead of going the safe and predictable Swedish popfactory route (looking at Malta, Azerbaijan and Cyprus).

In fairness we must bring up that not all of the most prominent Eurovision writers are Swedish. We have the likes of: - Ralph Siegel from Germany, who has made it to Eurovision astounding 24 times for five different countries and competed against himself in 1980 (Luxembourg & Germany) - Boris Milanov from Bulgaria who has made it to Eurovision 12 times for seven different countries and competed against himself in 2017 (North Macedonia & Serbia), 2019 (Azerbaijan & Malta) and 2020 (Bulgaria, Germany and Malta). - Philipp Kirkorov from Russia, who made it to Eurovision nine times for four different countries (but never competed against himself 😕)

[veganmikehanlon]

@7x5 here’s part one of recipes!! yes there’s more you can only do 10 links at a time :(

[zmediaoutlet]

Hi, I am AJ (initials for my first and last name) and though I got into spn fandom via twt, I like tumblr more now because it seems calmer. I sometimes resent that I discovered the fandom after 2019 lol when everyone was moving on lol.

I can move my ears like animals (it is apparently an evolutionary thing like we shouldnt be able to do that but 10% of us can). Also my favourite meal has to be Chhole Bhature and I wish more people knew about it!! My first ever fandom/fiction obsession was Harry Potter.

1 episode of supernatural was banned from airing and another aired with some scenes cut (on cable tv) in my country. Both from the same season. Can you guess which ep/season ?!

None of the information is in any way related but it is what came on top of my head to convery I have no idea why.

ah, the aj is actually an AJ! a small mystery solved 🕵️

the ear thing is wild, I'm very impressed. I hope you have used this skill to impress friends and deter enemies.

I have now googled and Chhole Bhature looks INCREDIBLE, jeeeezus. I think I was told recently that a lot of "Indian" food we get in the States is heavily influenced by southern India/Sri Lanka, so some of the stuff from the north doesn't really appear here. The chickpea curry looks good but the bread looks truly sploosh-worthy. Hot damn. I may have a new recipe to try soon.

based on the chhole I'm going to guess that this is s5, and that the Kali episode got banned, and... hm, maybe the Death episode had scenes cut? This is a wild stab in the dark, lol.

It's all related because it all has to do with AJ! I wish you hadn't come in after 2019 either, because you actually read fics and that makes you a rare bird. :) We just need to cunningly drag people back into the fandom. Next year is going to be the 20 year anniversary of the pilot airing... I'm just saying, a fest...? maybe...?

[fleshgardens]

Get to know me better?

Tagged by @plavigmaz in the ‘9 people you’d like to get to know better’ game.

Thank you Plavi! I usually just post art and don't talk a lot, so this might be nice for a change! It makes me feel pretty nostalgic, games like this were going on all the time on deviantart 10+ years ago

1. Top 3 ships: Aside from my own OCs, Zagreus x Thanatos (Hades) might just be my favourite (Zagreus is almost as oblivious as me haha), other than that I really like the idea of Nyx x Persephone (also Hades). Also maybe Canach x Pact Commander? (GW2) Canach reminds me of my partner a LOT in some aspects so he has a special place in my heart

2. First ship: I can't remember for the life of me, my whole childhood is very foggy tbh

3. Last song: Reptile - Nine Inch Nails

4. Last movie: not 100% sure, I mostly watch series lately, last one I remember is Corpus Christi (2019)

5. Currently reading: Rip It Up and Start Again: Postpunk 1978–1984 by Simon Reynolds (actually re-reading it after like 9 years) I love postpunk as a whole and I'm a bit into modern music history, so I'm just really glad this book exists. Postpunk is very often neglected/forgotten when people write about music, and to have a well-written, accurate book written by someone who was there at the time and clearly cares about the subject is amazing!

6. Currently watching: Better Call Saul / Castlevania: Nocturne, only just started Castlevania, in love with the character designs , obsessed with Edouard already... I NEED him to get a happy ending ;_;

7. Currently consuming: Pumpkin gnocchi with spinach and garlic, recipe if anyone wants it! I sometimes sub the all-purpose floor for 1:1 mix of potato or tapioca starch and rice flour and it turns out great!

8. Currently craving: the coffee that my partner just brewed that is right there next to me but I will feel like crap if I drink too much

I have decaf too and it's still pretty good but it's not the same thing, even the best decaf tastes a bit flat compared to regular coffee :<

edit: guess I'm gonna feel like crap later today, coffee was delicious though

zero pressure, feel free to ignore! @friberchi @kaapora @diesvitae @sariannearies @astin-the-silent @ependasketchpad @tetraethyl @anna-yells-stuff @akuras-stash

[thecheekychef]

Polpette di Finocchietto

Polpette di Finocchietto

wild fennel fritters with pecorino

INGREDIENTS

6c. wild fennel fronds, picked from stems, boiled, squeeze-dried

1 large red onion, finely diced

2 eggs

3/4c. breadcrumbs

1/2c. grated pecorino cheese

1/4c. small dried raisins or currants

pinch of peperoncino

1T wild fennel seeds

sea salt and black pepper to taste

3c. vegetable oil to deep fry

PROCESS

Prepping the wild fennel is the most time consuming part of this recipe. Pick the soft fronds for the polpette, and discard the thick tough stems. Wash the greens thoroughly in a salad spinner then blanch in boiling salted water for about 15 minutes until softened. Squeeze all of the water from the wild fennel, blot on paper towels, or place it again into the salad spinner to remove as much moisture as possible. In a small food processor or with a chefs knife, chop the fennel greens finely and place in a large mixing bowl. Add the diced red onion, two eggs, parmigiano cheese, raisins and wild fennel seeds. Season with a pinch of peperoncino red chili flakes, sea salt and black pepper. Mix to combine and add the breadcrumbs as needed to hold it all together. You should be able to form small “meatballs” that are not too sticky but will hold their shape. Continue making your polpettine with the remaining mix.

In a wide sauce pan, heat at least 2-inches of vegetable oil over medium heat. There must be enough oil to deep fry. It will actually help keep them from becoming greasy if you use more oil and allow the food to float. When a small test piece sizzles in the oil, we are ready to fry!

Carefully place enough polpettine into the hot oil so they can float around without being too crowded. This recipe will make about 30 small balls and depending on the size of your pan you can probably fry 10 at at time. When they become a darker shade of green and you can tell by touching them with a metal spider tool that there is a crisp shell, they can be removed. Let the oil drain off over the pan before moving them to a paper-lined tray to blot off and absorb the additional oil. Continue with the next batch and let the polpettine cool slightly on the paper.

Notes from the Chef:

Finocchietto selvatico has a particular savory, earthy, anise or licorice-like flavor that screams “Sicily”. It’s found growing along the side of the road all over the Sicilian countryside during winter and springtime. Wild fennel is most commonly used in the “pasta con le sarde” dish with saffron and sardines. Fennel and wild fennel are different plants, although they come from the same family. Fennel is the more common white bulb that is served raw in salads while the wild fennel is a bright green flowering Mediterranean plant with fluffy fronds, similar to the little sprouts you usually see growing out of the top of a fennel bulb.

So, we all know that everyone loves a meatball! Polpette — or small polpettine in this case, are perfect bite-sized snacks to serve when you have friends coming over and need a little something to nosh on. They are always a hit with the kids as well! Try this simple vegetarian recipe for wild fennel meatballs or feel free to substitute any leafy green like Tuscan kale, frozen spinach or chopped swiss chard if wild fennel greens are not available.

Like most meatballs, there needs to be something added to the mix that will help hold them together. We are using breadcrumbs, grated cheese, and egg to bind them. It could even be made gluten-free with rice/cornflour breadcrumbs. Like many traditional Sicilian recipes, we’re playing with sweet and savory flavors here. The addition of the dried raisins helps to balance the savory and salty notes of the fennel and parmigiano. With a little dash of freshly grated pecorino on top, you’ll have that snowy feeling even if the sun is still shining wherever you may be this winter.

Read the original recipe on MHz Choice network’s website. Photos by Alberta Cuccia. ©2019 MHz Networks and Linda Sarris. All rights reserved. Intended for personal use only. Any unauthorized duplication, distribution or reproduction punishable by law.

[atelierpenny]

MY COOKING WHITE WHALE IS DONE

with

incredible. i had this in china around 2019 and it was one of my fav things i ever ate. i almost cried bc it actually tasted just like it. thank u hmart for being one of the goat stores and thanks to my sister for helping me w some of this. 10/10

I made garlic bok choy and shrimp paste green beans with these recipes. very good. the bok choy on top of the noodles was great. 8 and 7/10 respectively

Also made the peanuts from these as a side. Honestly? they kind of slap. theyre really easy too. I will make them again for sure 9/10. i am so fufilled i cooked all day but it was worth it bc i made a lot of food for my extended family and everyone liked everything and im just (':

[trenttrendspotter]

Diverse and Dynamic: Emerging Trends from ECRM’s Natural, Organic, and Healthy Foods Session

September 20, 2024

Nancy Trent

The natural and organic food space continues to evolve, meeting the growing consumer demand for products that are as good for the planet as they are for personal health. At ECRM’s Natural, Organic & Healthy Foods Session in Indian Wells, CA, industry leaders, retailers, and innovators converged to showcase the latest in clean, sustainable, and nutritious offerings. This highly anticipated event highlighted not only the newest brands and products but also the overarching trends shaping the future of the industry.

"We continue to see more suppliers focusing on key ingredients, with a focus on healthy, better-for-you," said Tyler Barich, VP of Grocery at ECRM. "We had a dynamic group of retailers (including mainstream grocers & alternative channels) who are continuing to diversify their product assortments and healthier options for consumers."

Here are some of the most significant trends and purpose-driven brands that are paving the way for a healthier, more sustainable food industry:

Sustainability & Regenerative Agriculture

"Consumers are growing increasingly aware of the importance of both people and planet,” said Abby Massey, Senior Business Development Manager at Fairtrade America.  “As they walk the grocery store and make purchasing decisions, seeing the Fairtrade Mark on their favorite products provides them with the assurance that the ingredients are ethically and sustainably sourced, and verified by an independent third party. Since 2019, we've seen an 118% growth in consumer awareness of Fairtrade in the US with trust levels reaching an impressive 86% among consumers who know Fairtrade."

Sustainability is at the heart of the natural food movement, and regenerative agriculture is the next frontier. Brands that prioritize planet-friendly practices are redefining what it means to produce healthy, nutrient-dense foods while healing the Earth.

Bluebird Grain Farms offers 100% certified organic ancient whole grains, milled fresh and farmed using regenerative practices. Their grains including emmer, spelt and einkorn provide a unique farm-to-table experience that’s both nutritious and sustainable.

Alter Eco Foods delivers indulgence with a purpose. Their delicious organic chocolates, granola, and quinoa are made using clean ingredients within regenerative ecosystems. With sustainable packaging and carbon-neutral practices, they are a Certified B Corporation dedicated to healing the planet.

Avelina crafts premium, farm-to-table oats that are gluten-free, non-GMO, and packed with essential nutrients—perfect for a healthy breakfast or recipe ingredient.

Spring Creek Quail Farms offers quail eggs as a nutrient-rich, humane alternative to chicken eggs. These keto-friendly, eco-packaged eggs are hormone and antibiotic-free, providing an affordable protein source.

The Healthy Snacking Boom

As consumers embrace mindful eating, healthy snacks are on the rise. People are looking for snacks that pack a nutritional punch without sacrificing taste, and brands are responding with creative, guilt-free options.

Coaslink Corp specializes in vacuum-fried Shiitake Mushroom Chips, a crunchy, vegan snack that achieves a perfect balance of nutrition and flavor, led by an innovative female CEO.

Top Fox keeps it simple with crunchy, pop-roasted pumpkin seeds. These organic, non-GMO snacks are an excellent source of clean protein.

Plant-Based and Allergen-Free Innovation

Plant-based products continue to gain traction as consumers seek alternatives to animal-based ingredients and allergen-free options. The rise of plant-based eating has also spurred innovation in unexpected categories.

Pretty Tasty Tea offers rejuvenating and delicious collagen tea with 10 grams of collagen peptides per serving. Sugar-free, allergen-free, non-GMO and gluten-free, this tea promotes joint, skin, hair, and nail health in super great looking cans.

Garden Goddess brings ancient remedies into the modern health-conscious lifestyle with their organic, vegan Beet Kvass, a fermented tonic packed with probiotics that boost gut health, immunity, and mental clarity as well as the most creative recipes for sauerkraut that I have seen.

WOOP4 redefines plant-based seafood with their allergen-free fish substitute made from natural ingredients, offering a perfect texture for sushi, tartare, and poke dishes. They even make a plant-based piraña that has become a media darling.

Low Glycemic & Low-Sugar Options

As consumers become more aware of the impact of sugar on health, brands are developing low-glycemic and sugar-free alternatives that allow people to enjoy sweetness without the associated health risks.

Choward’s has maintained its timeless appeal with flavorful mints and gums since the 1930s, offering a low-glycemic, sugar-conscious indulgence that has stood the test of time and has enjoyed a resurgence as retro candy delights hipsters. 

International Flavors

Global cuisine continues to influence the natural food industry, offering consumers exciting and authentic flavors from around the world. The push for diversity in food is expanding palates and bringing international delicacies to mainstream markets.

United With Earth specializes in ethnic produce like Medjool dates, coconut and almond date rolls, and Persian cucumbers. This minority-owned company is dedicated to sustainable farming and health-conscious foods.

Kibun Foods USA imports high-quality, easy-to-prepare surimi seafood from Japan and Thailand, bringing authentic Asian flavors to everyday meals. Their Healthy Noodles as we as their Natti are not to be missed! 

Pozole (Pozolazo) offers a dehydrated soup made from traditional Aztec recipes, keeping authentic flavors intact while embracing modern, health-conscious production processes. •

Regal Kitchen Foods makes pre-cooked vegetarian Indian meals ready in 90 seconds, blending convenience with 100% natural, organic, gluten-free, and plant-based ingredients.

The Future of Natural Foods

ECRM’s Natural, Organic & Healthy Foods Session reinforced the natural food industry’s commitment to innovation, sustainability, and health. The trends showcased at this event reflect a growing consumer demand for diverse, healthy, and environmentally conscious products. Participants left with fresh insights and new connections, poised to succeed in an increasingly dynamic market.

For more trends, read the latest from trendspotter Nancy Trent. 

[sfarticles]

Blueberries are a succulent superfood

Check out my latest column

Last week I drove past the winding country road leading to the now-defunct blueberry farm where at least a couple of times during the summer I would stop to pick several buckets of my favorite summer fruit. It reminded me that I have not yet paid homage to the blueberry.

Though July is National Blueberry Month, it is never too late to celebrate this tiny fruit that is packed with many nutritional benefits. And, National Blueberry Muffin Day was July 11, an extra reason to indulge in a freshly baked treat with blueberries bursting with flavor.

Abundant this time of year, the succulent superfood is believed to have multiple health benefits. With a flavor that ranges between tart and sweet, blueberries can be used in myriad ways; the plump ones seem to be the sweeter ones.

There are two types of blueberries, lowbush and highbush. The ones we purchase at supermarkets, farm stands and markets are usually the latter. The wild lowbush variety is smaller and is processed into jams, juices, pie fillings, purees, etc. New England, especially Maine, as well as Canada are known for this kind.

According to the Blueberry Council, 10 states spanning the country produce 98% of U.S.-grown, highbush blueberries.

For those of us who crave blueberries year-round, Florida’s peak production season is March and April; and during our winter, South America is experiencing summer, and their crops are at their peak.

Wild blueberries are the lowbush type and are not planted, as they grow naturally. Living in the Northeast, many of us visit Maine, known for its wild blueberries. Did you know the Pine Tree State provides the bulk of the U.S. wild blueberry crop?

Although the pick-your-own farm is gone, I am still an avid fan of these blue gems. This time of year, my cart at the market usually has a pack or two. A recent sale coerced me to purchase four. With so many on hand and for inspiration, I perused my cookbook collection for recipes.

“Blueberry Love: 46 Sweet and Savory recipes for Pie, Jams, Smoothies, Sauces, and More,” by Cynthia Graubart. (2021, Storey Publishing, $12.95) was perfect. With recipes for jumbo, bakery-style, ginger-blueberry muffins; warm grilled chicken and blueberry salad; succulent pie; or even blueberry vodka, Graubart, a James Beard Award-winning author, created recipes that make blueberries center stage. She shares a few below.

These tips by the author will come in handy:

• Blueberries should be stored unwashed.

• To freeze fresh berries, spread them out on a baking sheet, unwashed and freeze. Rinse before using.

• To boost blueberry flavor, mix in some wild blueberries with cultivated ones in most recipes.This one surprised me…The adage of tossing blueberries in flour to prevent them from sinking in baked goods is ineffective.

Jumbo Bakery-­Style Ginger-­Blueberry Muffins

The headnote says: “These fluffy, big bakery-­style muffins have it all — taste, texture, and eye appeal — and were awarded a blue ribbon in the Machias Wild Blueberry Festival in Maine in 2019. A light zing of ginger, a little zip of spice, and the crunch from the topping of coarse sugar fit the bill. If the muffins aren’t devoured in one sitting, slice one open, toast, and slather with butter for a treat later. These muffins are best made with fresh blueberries.”

Makes 6 jumbo muffins

Ingredients:

3 cups all-­purpose flour

4 teaspoons baking powder

1 teaspoon ground cinnamon

½ teaspoon salt

1 cup granulated sugar

2 eggs

1 cup milk

½ cup canola oil or other neutral oil

1 teaspoon vanilla extract

½ teaspoon almond extract

2 cups fresh or frozen blueberries

¼ cup finely chopped crystallized ginger

Decorating sugar or other large-­grain sugar

Directions:

1. Set an oven rack in the center of the oven. Preheat the oven to 425 degrees. Spray a jumbo six-­muffin pan with cooking spray or coat lightly with oil.

2. Whisk together the flour, baking powder, cinnamon, and salt in a large bowl. Add the granulated sugar and whisk until thoroughly combined, at least 30 seconds.

3. Break up the eggs in a medium bowl with a whisk and whisk in the milk, oil, vanilla, and almond extract.

4. Make a well in the flour mixture and pour the egg mixture into the well. Using a silicone spatula, fold the egg mixture into the flour, scraping the bottom of the bowl at each turn. Mix gently but quickly. Avoid overmixing the batter.

5. Toss the blueberries and ginger on top of the batter and fold gently to incorporate the berries. Spoon the batter into the prepared muffin pan, filling each cup to the rim. Sprinkle the tops with decorating sugar.

6. Bake for 5 minutes. Reduce the oven temperature to 375 degrees  and bake for 25 to 26 minutes longer, or until tops are light golden and a toothpick inserted in the center comes out clean (avoiding a blueberry). Let cool for 10 minutes in the pan. Serve warm, or transfer to a wire rack to cool for storing. These muffins freeze well.

(Keller + Keller Photography)

Blueberry and Red Onion Salsa

The headnote says: “Grab the chips and enjoy this special summertime salsa. Reserve a small basil leaf or two for garnishing the top of the salsa. Substitute white wine vinegar or another light vinegar if white balsamic is not available.“

Makes 1 cup

Ingredients:

1 cup fresh blueberries

3 tablespoons minced red onion

2 tablespoons chopped fresh basil

2 teaspoons white balsamic vinegar

Salt and freshly ground black pepper

Directions:

1. Smash half of the blueberries in the bottom of a small bowl with a potato masher or other implement.

2. Add the remaining blueberries, the onion, basil, and vinegar, and toss to combine. Season to taste with salt and pepper.

3. Refrigerate until serving. This may be made up to 8 hours in advance.

 (Keller + Keller Photography)

Blueberry, Watermelon, Feta Cheese and Mint Salad

The headnote says: “This salad is summer in a bowl. The red, white, and blue combination brightens any summer meal. For a significant side dish, place this fruit salad on a bed of mixed greens.”

Makes 4 servings

Ingredients:

1 teaspoon Dijon mustard

1 teaspoon honey

2 tablespoons red or white wine vinegar

½ cup extra-­virgin olive oil

Salt and freshly ground black pepper

2 cups watermelon, cut into ½ -­inch cubes

1 pint fresh blueberries

6 ounces feta cheese, crumbled or grated

Chopped fresh herbs such as basil, thyme, or rosemary

Directions:

1. Combine the mustard and honey in a small bowl. Whisk in the vinegar. While whisking, slowly drizzle in the oil and continue whisking until emulsified. Season to taste with salt and pepper.

2. Place the watermelon, blueberries and cheese in a large bowl. Serve with the reserved dressing and top with fresh herbs to taste. If making ahead, dress just before serving.

 (Keller + Keller Photography)

Salmon Fillets With Blueberry-­Onion Jam Glaze

The headnote says: “Salmon is a year-­round favorite, and blueberries love vinegar and onions, making a savory topping for the fish. Double the jam ingredients and use extra with any leftovers as an innovative sandwich spread.”

Makes 4–6 servings

Ingredients:

Jam:

1 tablespoon extra-­virgin olive oil

2 onions, sliced

1 cup fresh or frozen blueberries

1 cup water

¼ cup balsamic vinegar

1–2 tablespoons firmly packed brown sugar

Salt and freshly ground black pepper

Salmon:

4–6 salmon steaks or fillets

Salt and freshly ground pepper

Fresh basil leaves, for garnish (optional)

Directions:

Make the jam:

1. Heat a large skillet over medium heat. When hot, add the oil and onions and cook for 2 minutes. Reduce the heat to low and cook until the onions are wilted and starting to turn brown, about 20 minutes, stirring occasionally.

2. Stir in the blueberries, water, and vinegar. Increase the heat to medium and cook until the blueberries have softened, about 5 minutes. Season with the sugar and salt and pepper to taste. Set aside.

Cook the salmon:

3. Preheat the oven to 400 degrees. Line a baking sheet with foil. Place the salmon fillets on the sheet and season with salt and pepper.

4. Bake for 12 to 15 minutes, depending on the thickness of the salmon (about 10 minutes per inch of thickness), until the salmon is still slightly pink in the center. Remove the baking sheet from the oven and spoon a portion of the jam glaze over each fillet. Garnish with basil leaves, if desired, and serve hot.

(Keller + Keller Photography)

Homemade Blueberry Vodka

The headnote says: “True blueberry flavor shines in this homemade blueberry vodka, making it a great choice for drinking in a blueberry martini (page 68 shares one of the author’s favorite recipes). Plan ahead to infuse the vodka for five days, yielding the most flavorful results.”

Makes 1 (750 mL) bottle

Ingredients

4 cups fresh or frozen blueberries

1/3 cup sugar

2 tablespoons water

1 (750 mL) bottle vodka (about 3 cups)

Directions:

1. Cook the blueberries, sugar and water in a small saucepan over medium heat until the blueberries are soft and release their juices, 8 to 10 minutes. Set aside to cool.

2. Combine cooled blueberry mixture and vodka in a large nonreactive bowl and cover loosely. Let stand at room temperature for 4 hours.

3. Cover and refrigerate for 5 days, or until the vodka has been infused with the blueberry flavor.

4. Strain out the solids by pouring the mixture through a fine-­mesh strainer lined with cheesecloth into a glass jar or decanter. Gently press on the solids to extract a little more juice but avoid squeezing as that releases more sediment. Discard the solids, or reserve them to make No-­Waste Blueberry Butter (This recipe is on page 26 in the book or at https://stephenfries.com/recipes

5.Blueberry vodka keeps for 3 months in the refrigerator or for 6 months in the freezer in an airtight container.

Recipes excerpted from “Blueberry Love” by Cynthia Graubart, copyright 2021. Used with permission from Storey Publishing.

Stephen Fries is professor emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College in New Haven, Conn. He has been a food and culinary travel columnist for the past 17 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, and three-day culinary adventures around the U.S. He is a board member of the International Association of Culinary Professionals. Email him at Stephen@stephenfries.com. For more, go to stephenfries.com.

[findmyfixes1]

Find My Fixes: Expert LED TV Repair and Screen Replacement Services in Gurgaon

Experience top-notch LED TV repair services in Gurgaon with Find My Fixes. Specializing in LED TV screen replacement and repairs, Our skilled technicians are equipped to handle a wide range of issues to restore your television to optimal performance. Whether you're facing display problems, sound issues, or other malfunctions, Find My Fixes offers prompt and reliable solutions to get your entertainment system back up and running. Trust Find My Fixes for professional LED tv repair in Gurgaon that you can count on for quality results and exceptional customer satisfaction.

Here are some other services that We provide:- tv repair near me | 40 inch led tv backlight repair cost | LED TV repair near me

Free Backlinks https://blogs.memphis.edu/padm3601/2016/02/19/more-than-a-monument-a-controversial-bill/#comment-171157 https://blogs.cornell.edu/advancedrevenuemanagement12/2012/03/28/department-store-industry/comment-page-628/#comment-496119 https://www.bookclubcookbook.com/gentleman-moscow-latvian-stew-recipe-author-amor-towles/latvianstew/#comment-699492 https://www.worldurbancampaign.org/post/urban-thinkers-campus-on-land-based-finance?commentId=271c8120-c6fe-4b92-b5a7-7a529ed2338f http://blog.premioarchitettura.it/2011/09/residenze-universitarie-a-roma/#comment-326793 https://tnhomeandfarm.com/tn-living/castle-gwynn/#comment-44234 https://blogg.ng.se/break-the-internet/2017/11/detta-ar-sveriges-trakigaste-instagramkonto#comment-31745 https://rrid.mitpress.mit.edu/pub/3kj3rytg/release/1?breakCache=1715930417 http://fatherbroom.com/es/2012/10/el-sacramento-del-bautismo-2/#comment-319240 https://www.analogplanet.com/content/u-turn%E2%80%99s-remarkable-179-orbit-turntable-crosley-killer#comment-591780 https://the-orbit.net/biodork/2016/06/29/convergence-upon-us/#comment-1830545 https://arrk.home.pl/telewizjakutno/?pd=wiadomosc&id=10015&send https://www.celebrationcinema.com/cinemas/_Corp-Gift-Store https://sr.kaust.edu.sa/blog/just-a-little-everyday-sr-/2020/12/07/international-civil-aviation-day https://shoppingcenter.centralpattana.co.th/branch/central-ubon/promotion/search/central-ubon/promotions-partner-credit-card/ubn-ktc-credit-card-promotion https://www.aasa.org/sandbox/test-daniella/2024/01/22/default-calendar/national-instructional-leader-academy https://asra.vtcus.com/guidelines-articles/original-articles/article-item/legacy-b-blog-posts/2019/08/06/anesthesia-quality-institute-national-anesthesia-clinical-outcomes-registry-(nacor) http://www.cuvio.com/Galleria-Foto/emodule/7396/eitem/10930 https://www.timesbookstores.com.sg/events/marky-polo-in-singapore https://www.nespapool.org/Buyers-Owners/Get-Inspired/Awards-Gallery/emodule/1877/eitem/2391 https://www.ppfoto.cz//blog/20-zajimavosti-o-souostrovi-tonga-22.html

[sfrecipes]

Four Seasons Sheet Pan Pizza—Pizza Quattro Stagioni

The headnote says, "This pizza is a bit of a showstopper, maybe a bit of a show off too. It’s just so pretty to see a sheet pan full of four different pizza choices. If you’re like me, you’ll want a square of all four choices. If you’ve got picky eaters in your group, you could top one quadrant of the pizza with just plain cheese."

Serves 6

Olive oil cooking spray

2 tbsp (25 g) cornmeal

1½ cups (180 g) self-rising flour, plus more for working with the dough

1½ cups (375 g) plain Greek yogurt

1 (14-oz [400-g]) can petite diced tomatoes, drained

3 tbsp (75 g) tomato paste

3 tbsp (45 ml) olive oil, divided

1 tsp garlic powder

½ tsp crushed red pepper flakes, optional

1 tsp dried basil

½ tsp dried oregano

Pinch of sugar

Salt and pepper

3 cups (345 g) mozzarella cheese, shredded

4 oz (115 g) cremini or button mushrooms, thinly sliced

3 oz (90 g) prosciutto, thinly sliced

1 cup (170 g) marinated artichoke hearts, drained and thinly sliced

3 large Roma tomatoes, thinly sliced

10–12 small basil leaves

Preheat the oven to 425°F (220°C). Coat a sheet pan with cooking spray and the cornmeal.

For the dough, in a medium bowl, combine the flour and yogurt until a shaggy dough forms. Knead the dough in the bowl for a few turns, just until the dough forms a smooth ball. Turn out the dough onto the prepared baking sheet. Press the dough into the pan, sprinkling the top of the dough with a bit of flour as needed to prevent sticking, until the dough reaches the edges of the pan.

For the sauce, in a medium bowl, combine the diced tomatoes, tomato paste, 1 tablespoon (15 ml) olive oil, garlic powder, red pepper flakes, basil, oregano and sugar. Season to taste with salt and pepper. Spread the pizza with 1 cup (240 ml) of the sauce, leaving a 1-inch (2.5-cm) border all around. Spread the mozzarella cheese on the pizza.

For the assembly, in a small bowl toss the mushrooms with 1 tablespoon (15 ml) olive oil. Place the mushrooms on one-fourth of the pizza, creating a square area for each of the seasons. Place the prosciutto on one-fourth of the pizza, the artichokes on another one-fourth of the pizza and finally the tomatoes and basil on the remaining quadrant, tucking the basil underneath the sliced tomatoes. Drizzle the tomatoes and basil with the remaining 1 tablespoon (15 ml) of olive oil.

Bake the pizza for about 22 minutes, or until the cheese is melted and beginning to brown. Let the pizza cool for about 5 minutes before serving.

Recipes reprinted with permission from 2-Ingredient Miracle Dough Cookbook by Erin Renouf Mylroie. Page Street Publishing Co. 2019. Photo credit: Ken Goodman.

[harvest-moonie]

cheese part 8

Layton, Thomas Arthur (1973). The Cheese Handbook: Over 250 Varieties Described, with Recipes. Courier Dover Publications. p. 130. ISBN9780486229553. Archived from the original on February 17, 2023. Retrieved February 1, 2023. the caseus helveticus mentioned by Columella was probably a Sbrinz"The History Of Cheese: From An Ancient Nomad's Horseback To Today's Luxury Cheese Cart". The Nibble. Lifestyle Direct, Inc. Archived from the original on May 8, 2019. Retrieved October 8, 2009. "British Cheese homepage". British Cheese Board. 2007. Archived from the original on May 12, 2019. Retrieved July 13, 2007. Quoted in Newsweek, October 1, 1962, according to The Columbia Dictionary of Quotations (Columbia University Press, 1993 ISBN0-231-07194-9, p. 345). Numbers besides 246 are often cited in very similar quotes; whether these are misquotes or whether de Gaulle repeated the same quote with different numbers is unclear. Smith, John H. (1995). Cheesemaking in Scotland – A History. The Scottish Dairy Association. ISBN978-0-9525323-0-9.. Full text (Archived link), Chapter with cheese timetable (Archived link). Cecil Adams (1999). "Straight Dope: How did the moon=green cheese myth start?".Archived May 13, 2008, at the Wayback Machine. Retrieved October 15, 2005. Nemiroff, R.; Bonnell, J., eds. (April 1, 2006). "Hubble Resolves Expiration Date For Green Cheese Moon". Astronomy Picture of the Day. NASA. Retrieved October 8, 2009. "A Brief History of America's Appetite for Macaroni and Cheese". Smithsonian Magazine. Archived from the original on December 17, 2022. Retrieved December 17, 2022. Thom, Charles (1918). The Book of Cheese. New York: The Macmillan company. "History of Cheese". traditionalfrenchfood.com. Archived from the original on January 12, 2012. Retrieved October 21, 2011. McGee, Harold (2004). On Food and Cooking (Revised ed.). Scribner. p. 54. ISBN0-684-80001-2. In the United States, the market for process cheese [...] is now larger than the market for 'natural' cheese, which itself is almost exclusively factory-made. Barkham, Patrick (January 10, 2012). "Why is cheese the most shoplifted food item in the world?". The Guardian. Archived from the original on April 10, 2022. Retrieved April 10, 2022. "World production of cheese (from whole cow milk) in 2014; Browse Data/Livestock Processed/World Regions/Production Quantity from pick lists". United Nations Food and Agriculture Organization, Statistics Division (FAOSTAT). 2017. Archived from the original on November 12, 2016. Retrieved June 2, 2017. Workman, Daniel (April 12, 2016). "Cheese Exports by Country in 2015". World's Top Exports. Archived from the original on April 13, 2019. Retrieved June 2, 2016. "Carbon footprint of meat, egg, cheese and plant-based protein sources" (PDF). p. 24. Archived (PDF) from the original on July 18, 2022. Retrieved July 18, 2022. "Cheese Consumption – Kilograms per Capita". Canadian Dairy Information Centre. March 13, 2014. Archived from the original on January 14, 2016. Retrieved June 2, 2016.

[fancallindia]

India’s 10 Most Influential Fitness YouTubers

India's 10 most celebrated fitness YouTubers

Today’s article is dedicated to those who made WFH (working out from home) a ride! To those who motivated and inspired us every day with their content – right from teaching us how to do a perfect plank to showing us the best ab workout. The ones who didn’t let us miss the gym during the lockdown, who ensured that we could stay fit even at home.

Find the ideal fitness influencer(s) for collaboration

1.Rohit Khatri Fitness

Channel: Rohit Khatri Fitness

Name: Rohit Khatri

Subscribers: 4.93M

Views: 358,014,085

Joined YouTube in December 2016

The first name that pops into mind when one thinks of fitness YouTubers. The 24-year-old fitness coach and nutritionist from New Delhi is one of India’s most celebrated YouTubers, who consistently uploads a new video every Sunday. His content covers everything about fitness – from the physical aspects and the dietary aspects to how to stay motivated and committed to fitness.

2.BeerBiceps

Channel: BeerBiceps

Name: Ranveer Allahbadia

Subscribers: 4.69M

Views: 423,773,085

Joined YouTube in December 2014

Combining self-help, health, and fitness under one big roof, BeerBiceps, run by Ranveer Allahbadia, is one of the leading YouTube channels in India. What was initially exclusively a fitness, health, and self-help channel soon evolved into one that covers fashion, grooming, meditation, mental health, etiquette, communication skills, entrepreneurship, and personal finance?

3.Guru Mann Fitness

Channel: Guru Mann Fitness

Name: Guru Mann

Subscribers: 2.35M

Views: 162,943,668

Joined YouTube in December 2015

The 39-year-old Indian-American YouTuber is a fitness influencer and sports nutritionist who began his journey in December 2015 and has grown exponentially since. He uses the channel largely to share fitness and health tips, nutrition tips, and honest product reviews that enable views to make informed decisions.

4.Jeet Selal Aesthetics

Name: Jeet Selal Aesthetics

Name: Jeet Selal

Subscribers: 3.91M

Views: 299,824,081

Joined YouTube in January 2016

One of the leading fitness professionals in the Indian community, Jeet Sell is a Sports Science graduate with a double degree in Sports Management from the UK. He is also the founder and CEO of a nutrition brand called Himalayan Stallion, a brand that aims at creating awareness about health and fitness, including sports-related substance abuse in India.

5.Panghal Fitness

Channel: Panghal Fitness

Name: Amit Panghal

Subscribers: 1.94M

Views: 94,162,222

Joined YouTube in: June 2008

Panghal Fitness is an Indian fitness channel known best for its specific workout videos including bodybuilding tips. One of the things that make this channel stand out from the rest is Amit Panghal’s sense of humor, which makes his videos a treat for his viewers – a delightful mix of entertainment and education.

6.Rajveer Fitness Series

Channel: Rajveer Fitness Series

Name: Rajveer Shishodia

Subscribers: 1.85M

Views: 166,749,976

Joined YouTube in August 2018

Rajveer Fitness Series is a fitness channel that began in 2018 and rose quickly to stardom, with a whopping 1.43 million subscribers currently. It is known widely for its quick nutritious recipes, workout and health tips, and motivational content.

7.ABHINAV MAHAJAN

Channel: ABHINAV MAHAJAN

Name: Abhinav Mahajan

Subscribers: 1.83M

Views: 107,058,142

Joined YouTube in September 2015

Hailing from Patiala, Punjab, the model-turned-fitness-trainer-cum-nutritionist started his YouTube journey in 2015 and soon became a sensation in the community. His commitment to working exclusively with vegan brands has earned him substantial recognition and admiration from viewers. In addition to being a fitness trainer and a nutritionist, he is also a motivational speaker and was featured in the Top 100 Influencers in EXHIBIT Magazine for 2019 and 2020.

8.FitMuscle TV

Channel: FitMuscle TV

Name: Gaurav Taneja

Subscribers: 2.11M

Views: 207,781,389

Joined YouTube in December 2017

A pilot by profession, Gaurav Taneja is something of a legend amongst the YouTube community. Essentially a vlogging channel, he is also known for his influential fitness videos. He shares workout tips and routines that cater to all age groups and imparts information regarding nutrition and supplements.

9.Tarun Gill

Channel: Tarun Gill

Name: Tarun Gill

Subscribers: 1.43M

Views: 262,459,618

Joined YouTube in July 2015

Delhi-based fitness influencer Tarun Gill is appreciated for his interesting interviews of athletes and sports icons around the country. The channel focuses more on the entertainment side of athletics and fitness than fitness itself and has a niche following, lauded by millions of viewers.

10.Training tips by Dronacharya Bhupender Dhawan and Mr. India Mukesh Singh.

Channel: Training tips by Dronacharya Bhupender Dhawan and Mr. India Mukesh Singh.

Name: Bhupender Dhawan & Mukesh Singh

Subscribers: 1.07M

Views: 76,835,558

Joined YouTube in January 2017

Bhupender Dhawan is one of India’s most honored and acclaimed fitness and bodybuilding coaches who were presented with the Dronacharya Award for his contributions to the fitness world.

Mukesh Singh is a leading bodybuilder and powerlifting champion who has taken home the title of Mr. India four consecutive times from 2008 to 2012.

Together, their combined expertise has made the channel a treasured source of fitness-related information and tips – a hit from the get-go.

Well, here you are, then, the 10 most influential Indian YouTube personalities in the world of fitness! Which Fitness YouTube channel is your go-to?

Artical Source : https://www.fancall.in/indias-10-most-influential-fitness-youtubers/

[webflowdesignagency]

Who is the owner of SoupX?

SoupX is a brand that has gained popularity in recent years, especially among those who enjoy healthy and delicious soup. The brand was founded by Priyank Jain and Uttam Lahera, two individuals with a passion for healthy eating and a desire to bring high-quality soup to consumers. SoupX has become known for its unique blend of flavors, its commitment to using only the freshest ingredients, and its dedication to customer satisfaction. In this article, we will explore the history of SoupX and discuss the ownership of the brand.

History of SoupX

SoupX was founded in 2016 by Priyank Jain and Uttam Lahera. The two entrepreneurs met while studying at the  IIIT and The Indian Institute of Foreign Trade respectively, and discovered a shared passion for healthy eating.

They wanted to create a brand that would offer consumers a healthy and convenient option for their meals, and the soup was a perfect choice. SoupX began as a small startup in India, and its founders had to overcome several challenges to bring their vision to life. However, through hard work and determination, they were able to establish SoupX as a popular brand in the country.

SoupX's popularity has not gone unnoticed, and the brand has received numerous accolades and awards over the years. In 2019, SoupX was named one of the Top 10 Best New Fast-Casual Restaurants by USA Today. The brand has also been featured in several food and lifestyle publications, including Bon Appétit, Food & Wine, and Forbes.

In addition to its success in the food industry, SoupX has also made an impact in the community. The brand has partnered with several organizations to promote sustainability and reduce food waste. SoupX also donates a portion of its profits to organizations that focus on improving access to healthy food for underprivileged communities.

Expansion and Growth of SoupX

SoupX quickly gained a loyal customer base in India, and its popularity continued to grow. The brand's success caught the attention of investors, and SoupX received funding from several sources. This allowed the brand to expand its operations and offer its products in more locations. SoupX now has a presence in several major cities in India, including Mumbai, Bangalore, and Delhi. The brand has also started to expand internationally, with plans to enter the US market in the near future.

SoupX's success can be attributed to the founders' passion for healthy eating and their commitment to providing their customers with the best quality food. The brand's recipes are created using fresh, natural ingredients, and its menu is constantly evolving to include new and innovative dishes. SoupX's commitment to sustainability and reducing its carbon footprint is also commendable, and it sets an excellent example for other businesses to follow.

The Products Offered by SoupX

SoupX offers a wide range of soup options, catering to different tastes and dietary requirements. The brand uses only the freshest ingredients, and its soups are free from artificial flavors, colors, and preservatives. Some of the popular soup options offered by SoupX include tomato and basil soup, pumpkin and carrot soup, and chicken noodle soup. The brand also offers a range of vegan and gluten-free options, making it accessible to a wider audience.

SoupX is a brand that has gained a significant following due to its unique and healthy soup recipes. The brand's founders, Priyank Jain, and Uttam Lahera, have created a business that is not only focused on providing tasty and nutritious food but also on promoting sustainability and environmental conservation. SoupX's success is a testament to the founders' passion for healthy eating and their commitment to providing their customers with the best quality food. SoupX serves as an example of what can be achieved with hard work, passion, and commitment, and it sets a high standard for other businesses to follow.

The Brand Philosophy of SoupX

SoupX has a clear philosophy when it comes to its products and operations. The brand believes in using only the freshest and most natural ingredients, without compromising on taste or quality. SoupX Shark Tank India also believes in promoting a healthy lifestyle and encouraging its customers to make better food choices. The brand's commitment to customer satisfaction is evident in its approach to customer service, with a focus on personalized attention and responsiveness.

Ownership of SoupX

SoupX is a privately held company, and its ownership is shared between its two co-founders, Priyank Jain and Uttam Lahera. The two entrepreneurs hold equal shares in the company and are responsible for the overall direction and management of the brand. As the brand continues to grow and expand, its founders remain committed to maintaining the quality and integrity of the SoupX products and brand philosophy.

Conclusion

SoupX is a brand that has gained popularity in recent years, thanks to its commitment to using only the freshest ingredients and promoting a healthy lifestyle. The brand was founded by Priyank Jain and Uttam Lahera, two individuals with a passion for healthy eating and a desire to bring high-quality soup to consumers. SoupX has become known for its unique blend of flavors and its dedication to customer satisfaction. As the brand continues to grow and expand, its founders remain committed to maintaining the quality and integrity of the SoupX products and brand philosophy.

SoupX's journey has been an inspiring one, and it serves as an example of what can be achieved with hard work, passion, and commitment. The brand's founders have created a business that is not only successful but also socially responsible. SoupX's philosophy and values are evident in every aspect of its business, and it sets a high standard for other businesses to follow.