We're also planning to go to the Carnivore restaurant one night for exotic meats. Zebra perhaps? Crocodile?
Despite this post, I actually don't eat a ton of meat. But I do appreciate it when it's done well.
See you in a few days!
Amy Yoder-Begley won her first state track title in the 3200 meters as a sophomore at East Noble High School in Kendallville, Ind., in 1994. Two years later, she could barely run at all...Well there's my inspiration for the day. I certainly don't aspire to be in the Olympics any time soon, but I have no excuses for not getting up and racking up a few miles several times a week.
“I had no energy,” recalls the now- 30-year-old who represented the United States in the 2008 Beijing Olympic Marathon. “I had stomach aches, anemia, hypothyroidism, severe GI problems and dehydration during running and osteopenia.”
She was shuttled back and forth to doctors for months before she received a definitive diagnosis of celiac disease, an intestinal autoimmune disorder that is triggered by gluten, a protein in cereal grains. Gluten-containing foods were removed from Yoder-Begley’s diet, and “within three weeks all of my symptoms went away,” she says.
Hi, it’s Erin on the Food team. I am so excited today to share an update on our blog about Gluten-free offerings. Starting May 5 we will be launching the Gluten-free Orange Valencia Cake with Almonds. And even better you are among the first to know! Who better to get the first scoop than you who helped make it happen? This product was inspired by the passionate responses we heard from you on My Starbucks Idea.
The Orange Valencia Cake is a delicious moist citrus cake bursting with Valencia oranges and topped with crunchy almonds. Not only is it gluten-free, it is also prepared with 7 simple ingredients: Whole Eggs, Valencia Orange Pulp, Almonds, Sugar, Orange Peel, Gluten Free Baking Powder, and Orange Oil. Plus it delivers 30% of your daily value of vitamin C.
Keep on the look out for it in the pastry case with a sign that says “gluten-free.” A single cake will be displayed unwrapped so you can see it clearly, but don’t worry. They all come individually packaged to prevent cross contamination. And with the ingredient list right on the package, it’s easy to see exactly what you are eating. Whether you are gluten-sensitive or not, this product is delicious and satisfying and I hope you will all enjoy it soon.
Want to know how it’s made gluten-free? Come back to MSI in two weeks and Chris, the lead product developer will take you behind the scenes and share how this cake is made with care.
Thorough cooking will kill the bacteria, but people often use the same knife to cut raw meat and then to chop vegetables. Or they plop a pork chop on a plate, cook it and then contaminate it by putting it back on the original plate.Really? People don't wash their knives after cutting raw meat? I thought that was the most basic rule of being in the kitchen. They put cooked meat on the same plate as raw meat? Seriously?
ONLINE EXCLUSIVE - BURUNDICross-posted at Where in the World Am I.
Discover Peet's Burundi—a berry perfumed and caramel textured East African coffee. This wonderful new treasure is a coffee redolent of Kenya's berry perfume, but with the bold, caramel texture we enjoy in Burundi.
Tucked in between Rwanda and Tanzania, Burundi sits in the heart of that grouping of East African jewels which consistently provides us with interesting African flavors: berries and body, clarity and heft. Given the country's remote location, it is difficult to get coffee out on time to be savored at the peak of the season. Fortunately we did—because Burundi coffees are at their finest this time of year.
This coffee is so good that we are making it the heart of our upcoming Anniversary Blend—but it's a treat to taste alone, so we're offering the top pick of the lot for one last roast.
Order online by Tuesday, March 3rd for the last roast.
Also available in Burundi African sampler.