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Food Delivery

Top Ways To Have Food Delivered To Your Distant Loved One

With the tight schedules we all have, it can be difficult to get into the kitchen and prepare good food. It’s a miracle everyone eats more. Many people leave work later in the evening and still have to do some shopping, go to the gym, pick up the kids, and take unfinished work home or other things. There are companies that are specifically set up to help you fight this battle. These companies, also called meal deliveries, prepare fresh meals for you, your family or for anyone else, and deliver them directly to your home.


A food delivery service delivers fresh meals, never frozen, to your home or office, making it convenient for you. Dishes are prepared and shipped shortly after preparation, so the consumer receives them when they are fresh.

The meals these companies prepare are extremely healthy and help you maintain a balanced diet. The food used is totally natural, tasty and of high quality. Some of the products you can choose from include chicken, fish varieties, low-carb pasta, beef, crab cakes, salads, pork, steamed vegetables and many other important dishes and side dishes. You get the worth of your money with the services these companies offer.

To start using a ready meal delivery service, you must first order the dishes you want and choose the delivery time that suits you best. Most of these companies have a website where you can complete this process. Go to the website, make your choices and then relax.

The cuisine is delivered in special packaging that carries the freshness and flavor of your food. You can keep the dishes in your refrigerator and choose anyone you feel like consuming any time of the day. The meals can be heated in the oven or in the microwave in the containers in which they arrive. Meals are shipped in double containers that keep them fresh during delivery and while refrigerated at home.

At Kaufmann Mercantile we believe good design means beautiful aesthetics and well-chosen materials for products that are built for functionality and durability.

Food received from a food delivery service is kept fresh for most of the time. If you keep the meals in your refrigerator, they will stay fresh for about a week. If you decide to freeze your food, except for things like salads, your food can be fresh for up to a month.

The last thing many people want to worry about when they are gone from a hard day’s work is what they will prepare for dinner and how long it will take them. Yes, there is always the possibility of going to a restaurant and spending obscene time and money or preparing a frozen meal, but these are not always the best options. For a nutrient-rich, restaurant quality meal that allows you to relax or spend time with loved ones, using a food delivery service is a great option. The following are top meal delivery services to have food delivered to your distant loved one.

Prepped
The first on this list is Prepped. This meal delivery company will bring fresh meals to your doorstep any time you want it. Aside from the normal lunch and dinner dishes they offer, they also offer breakfast and dessert. You can also sign up for their low-carb or Paleo packages if you are on diet. What you need to do is select, pick a delivery date you want it delivered and then expect your fresh meal.

Are you living alone? You do not have to worry about a thing because this company has a category for singles, a meal that can be finished at once without having leftovers. Prepped does not offer any standard set-cost plan, all you need to do is place order for your meals every week. However, the minimum order is $55, which also covers shipping.

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Plated
With this service, you are allowed to pick from about 20 recipes in a week, which definitely does not exclude dessert. Plated offers vegetarian and standard seafood dishes in addition to stovetop and quick prep.

Plated also allows you to change your delivery date weekly. In 2-4 nights in a week, you can choose 2, 3 or 4 servings per night. Each of their recipes has olive oil, pans, and pots. Their price per serving is around $9.95-$11.95.

Freshly
Freshly allows you to choose from a wide range of rotating meals every week, which will be delivered fresh and not frozen. What you will need to do is heat your meal whenever you are ready, no cooking is required.

The company keeps a list of nothing less than 80 banned ingredients, which also include sugars. Everything Freshly has on its menu is peanut and gluten-free and they reduce allergy. The company offers 4, 6, 9 or 12 meals in a week, which starts from $50 per week up to $108 per week.

BlueApron
This meal delivery company offers a wide range of meals. You will need to sign up and after that, you will be asked to set up your dietary preferences and needs. Finally, you will need to choose from a pool of meals available every week. BlueApron will deliver a box composed of all the ingredients you requested for, including how to cook them on your set delivery day.

The company offers 2 plans. The first one is for families, which will serve four people, and the second one is just for 2 people. In addition, you can also choose how many recipes you wish to get in a week.

Another interesting thing about BlueApron is aside from the meal delivery service they offer; they also have plans for wine. In addition, you can skip a delivery if you won’t be available to receive it. The company also offers Mediterranean and vegetarian diet meals, you are at liberty to cancel without commitments, and their pricing starts from $7.49 per serving.

HomeChef
The company offers a wide range of meals to pick from every week. The company has simple labeling that allows you to pick your dietary preferences and needs without stress. You can choose from 15 recipes each week and their meals start from $9.95 per serving.
Another interesting thing about HomeChef is you can set five weeks menus in advance, which allows you to plan ahead of time.

HelloFresh
First, you will need to sign up and after that, you will need to select your preferred plan and choose when your deliveries should be made. You will receive them in a refrigerated box on your set delivery day.

All the ingredients you need to prepare your meals nutritional info and even cooking instruction will be right inside the box. The company has mobile apps with which you can manage your plan. Their plan starts from $8.74 per serving and they have plans such as veggie plan, family plan and classic plan.

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Soul Food

Soul Food

Collard greens, black-eyed peas, pig feet, candied yams, macaroni and cheese, chitterlings (Chitt’lins), neckbones, and the list goes on and on. Recognize any of these foods? Of course, you would because many of us eat them regularly or our parents or grandparents prepared them every Sunday and/or holidays. These foods are endearingly called Soul food. But did your elders ever explain to you where soul food originated from?

History of soul food

The history of soul food is choppy at best. Because of the period in America, there were few if any records kept or written about it until the early 60’s. Most of the history along with the meticulous recipes evolved from generation to generation for the past 300-400 years. As you may know, most of the popular cuisines, foods and menu items we enjoy in America today came from Europe, Asia, South America and other countries. But one fact remains, soul food is one of the most popular cuisines today that originated in America.

It goes as far back as slavery. Often the slave master gave the food he couldn’t or wouldn’t eat, such as certain meats and vegetables, to his plantation, farm or ranch slaves. The goal? Feeding them as cheaply as possible while still providing them the energy to work the long hot, days in the sun. Over the years out of necessity, the slaves created and adapted cooking techniques, methods and seasonings to add unique flavors to what they were eating. Those recipes developed and improved over the years, thanks to preceding generations who improve it.

In time slaves became so good at cooking the slave masters would bring them into their homes to cook meals for them. Today soul food has grown into a billion dollar industry known worldwide. Thanks to Black entertainers, soldiers and others who traveled the world, you can find this southern cuisine in such places as Europe, Asia and even South America.

The dishes, known for their robust flavors, soon developed the reputation for staying with you longer than many foods. A good meal could last people most of the day. Because of low finances, a valuable quality for many African Americans who had to find ways to eat for the least cost. This is another factor of why soul food continues to grow popular for families who struggle today in this weak economic climate.

To adapt to a more health-conscious public, healthier cooking methods, ingredients and preparation techniques have come into vogue. Traditionally the recipes contained high amounts of fat, calories and salt. Ingredients known to cause obesity, high blood pressure and other medical ailments when eaten in large quantities. Now healthier cooking methods such as steaming, stir-frying and sautéing have introduced a healthier version of soul food to large numbers of people.

The history reveals a treasure of a people who have struggled long, hard and consistently over the centuries to win freedom and equality.

Benefits of soul food

People indulge in soul food because it tastes so good. But for so many people it is not healthy either, especially if they continue to cook it in the old traditional way. According to the African American Registry;” soul food has been cooked and seasoned with pork products and fried dishes cooked with trans-fat, such as shortening or lard for centuries. Consequently, this leads to disproportionately high occurrences of hypertension, cardiac/circulatory problems and/or diabetes among African Americans.

Experts suggest that we change the way we prepare our dishes. When frying use Canola or Olive oil. Instead of seasoning vegetables and beans with pork products use smoked turkey, use wheat flour for baking, various herbal spices instead of salt, real butter, baked chicken and fish versus pork and beef, and a lot less sugar.

Soul food has a rich and tasty history, and with a few modifications can to be passed on and cherished. This history should not be lost throughout generations, but neither should we allow for it to make us sick. Make a few healthy changes and begin creating your own cuisines while celebrating an extremely rich history.

Conclusion

Soul food recipes include the ingredients and history that has helped to serve budget-minded families over hundreds of years. It has long stood the test of time as a recession proof tool that has helped struggling families reduce their food cost. The ingredients are the most filling and stick-to-your ribs satisfying food known to man. It’s helped untold numbers of struggling families make it through lean times and eat good for the least amount of money.

Despite a temporary lapse in popularity because of health issues pointed out by health experts a few years ago, it has easily adapted to temporary controversy. Still, the recipes remained popular while it slowly changed to healthier ingredients, cooking methods and preparation techniques.

Like the people who originated it, soul food cooking continues to gain its strength and longevity from its ability to adapt to changing times and consumer demands. As the consumer grows more health conscious, soul food recipes continue to add healthier cooking techniques and ingredients to match the trend.

For example, traditional seasonings like fatback, ham hocks and lard is history and eliminated from most southern recipes today. Now you will find healthier ingredients such as fat-free smoked turkey, natural herbs and spices and healthier cooking techniques. These new changes are used to preserve not only the flavors but the nutrients and vitamins.

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What You Know About Hydroponics

What You Know About Hydroponics

What is hydroponics?

Hydroponics is a production system in which the roots of plants are not established in the soil, but in a substrate or in the same nutritive solution used. In the nutritive solution, as its name says, the elements necessary for the plant’s growth are dissolved. History of hydroponics has developed more rapidly from experiments to determine the elements involved in plant growth. The first formal work on this production system began around 1600. However, the growth of soilless plants has been known since ancient Babylon, in the famous hanging gardens, which fed on water flowing through canals. Also, more than 1000 years ago, hydroponics was already practiced in China, India and Egypt (banks of the Nile River), which was done through rustic schemes.

In Mexico, the origins of hydroponics are the floating gardens of the Aztecs, called chinampas. The chinampas were built with reeds and vines floating in Lake Tenochtitlan (Mexico) and filled with mud extracted from it. Later in 1860 the Germans Sachs and Knop were the first to make the plants grow in a nutritive solution, calling it the nutriculture process. In 1938, W.F. Gericke, a professor at the University of California, successfully established landless farming units commercially, calling this production system hydroponics and is considered the father of this modern farming technique. Subsequently, commercial hydroponics spread throughout the world in the 1950s. Prospects and future of hydroponics have been widely used for research in the field of mineral plant nutrition and is today the most intensive method of horticultural production. Generally, this production system is a high-tech one, with a strong capital investment, which is why it is successfully applied in developed countries. Among the existing systems that stand out in hydroponics are the NFT (Nutrient Film Technique) and NGS (New Growth System) recirculation systems where the culture medium is a substrate. The most profitable hydroponic crops under these hydroponic systems are tomato, cucumber, pepper, lettuce, strawberry and cut flowers.

How did hydroponic cultivation come about?

The first publication on the growth of soilless plants appeared in 1627 in the book Sylva Sylvarum written by Sir Francis Bacon.

In 1699, John Woodward published his hydroponic experiment on mint plants, and had already found that plants grew better with water other than distilled water (because it gave them more nutrients).

By 1842, a list of the nine chemical elements believed to be essential to plants was available and Julius von Sachs and Wilhelm Knop, in 1859-65, developed the soilless cultivation technique.

In 1929, William Frederick Gericke, a professor at the University of California at Berkeley, created a great sensation by growing tomatoes in hydroponics.

It was also Gericke who introduced the term hydroponics in 1937. Researchers Hoagland and Arnon found that yields in hydroponics were no higher than those obtained from plants grown in the soil.

Hoagland created the chemical nutrient solution that bore his name and that is still used today, modified, in hydroponics.

In the 1960s, Allen Cooper developed the nutrient film technique. Recently NASA has done a lot of research on hydroponics for its ecologically controlled life support system, which might be applied to the planet Mars using LED light.

Some of the advantages of hydroponics are the following:

Water use – Crops grown using this technique require on average much less water. It is estimated that up to 90 percent of the water used for these crops can be recycled. In addition, high-salt water can be used.
High nutritional quality – They are foods highly rich in vitamins and minerals since unlike soils that suffer impoverishment due to intensive practices, hydroponic crops obtain all the minerals necessary to supply their nutritional requirements and form a strong and healthy plant structure.
Tasty food – The taste, colour, aroma and texture of food is determined by the quality of nutrition received by the crops during their development. For this reason, hydroponic crops are very tasty.
In any environmental condition – Hydroponics allows the cultivation in controlled atmosphere, being possible to produce food in all climates and in any type of soil.
No agrochemicals required – Replacing the soil with inorganic substrate protects the plant from all the diseases that come from organic life in the soil, such as fungi, bacteria and insects, which are responsible for 90% of crop diseases.
Much less space is used than is used for traditional crops.
 
By using less space or territory, production costs are significantly reduced.
Crop growth can be better controlled, so the possibility of fungus, weeds or pests is much lower than in traditional crops.
It is estimated that this type of crop grows two or three times faster than the traditional way.
The climate is no longer a determining variable for cultivation so that one can make a production of a tropical plant in a place that is not and vice versa. In the same way, this type of crop does not suffer from changes in temperatures or the lack or abundance of rainfall.
The cost of hydroponic cultivation is very low and its rate of return high, so it is often an excellent investment opportunity.
You can generate hydroponic crops in your own home without having to be a specialist in plant production or agriculture.
Local production – Hydroponics can be practiced anywhere as it does not require fertile land, making it possible to produce vegetables near urban and peri-urban consumption centres, reducing transport costs and associated carbon emissions.

Conclusion

A simple way to define hydroponics is as an agricultural technique that allows plants to be produced without using the soil. In the absence of soil, the roots of plants grow in a solid and inert medium, which supports and protects them, this medium is called substrate. This is hydrated through an irrigation system where a solution of nutrients is applied to the plant throughout its life; these nutrients are known as hydroponic solution.

The word hydroponics literally translates as “work in water” as it is derived from the Greek words hydro (water) and ponos(labor), it is not only farming on water, currentlythe trend is the search for soil substitutes through substrates.

Because hydroponics is based on scientific principles and because there are universities and institutions looking for an easy way to spread it, hydroponics has become a simple way to obtain food in the US and Latin American countries like Mexico.

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Food Vacations

How can Food Vacations benefit you?

One thing that makes or breaks a vacation is food. You may have visited a place and found out that food was bad; the chances of your returning in this destination are slim. The experience may have been so bad that you fell ill. This may mark the end of your vacation, you develop a phobia and you begin to dread travelling, or even resort to carrying your own food and drinks to avoid nasty experiences. However, a great experience with food will not only make you love a given destination but will also influence the way you feel about vacations.

Sample new and great tastes
Ever taken a food vacation? It’s an experience that allows you not only to sample what lies beyond the neighborhood but also learn more about different types of food. You may be a person whose schedule does not allow you to venture away from cities and towns, so fast and junk foods form the biggest part of your diet. If you fall in this category a food vacation will not only give you a glimpse of what you are missing but also teach you valuable lessons on healthy feeding.

Learn about different cuisines
A food vacation, apart from providing an avenue to learn and sample different types of foods also helps you discover different cuisines. Your schedule and lifestyle may have restricted you to the same types of foods. You have eaten them religiously with no changes, as a foodie; you’ve missed a lot. There is a whole lot of variety, and many tastes that you could not have imagined. There are cuisines, foods and drinks that you may not have had a chance to taste if you only visit where experts can prepare sumptuous meals. You will also have a chance to see how foods that you have eaten for years can be enjoyed differently. You may have eaten the same food for ages and have developed a dislike for them. When you take a food vacation, you will get a glimpse of how people on the other end of the country, town or globe consume them. Here you will most likely develop an appetite for the foods which you had struck out of your diet list. A food vacation opens your eyes and allows you to see some things differently and then learn to appreciate what the world has to offer.

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Understanding Gluten

 

What are the Health Risks Associated with Gluten?

Gluten is not healthy, hence, more and more people are trying to rid their diets of foods containing gluten. But what’s so wrong with foods containing gluten? Why should you care about the percentage of your gluten intake? Below is a list of medical conditions that are associated with a heavy gluten diet.

Celiac Disease

Gluten is a protein element that is found in common cereals such as barley, wheat, rye, and spelt. Gluten contain two proteins: glutenin and gliadin. Many people react negatively to gliadin. Celiac disease is a condition in which the immune system attacks the gliadin protein.

Gluten Sensitivity

About 40% of humans carry with them HLA-DQ2 & HLA-DQ8 genes. These genes make them sensitive to foods with gluten and in some cases, can cause diseases such as a painful bloated stomach, diarrhea, or fatigue and bone/joints pain.

Irritable Bowel Syndrome

Inflamed intestines from gluten foods causes stool inconsistency, pain and fatigue.

Brain Disorders

Gluten-sensitive idiopathic neuropathy is a neurological disease whose cause is unknown, but whose risk is markedly higher in people with gluten-filled diets.

Addictive

Gluten found in wheat is addictive due to presence of small proteins known as gluten exorphins. The unnatural cravings may worsen celiac disease or lead to overeating, which causes obesity.

Food Distribution Chart

Category Foods
Foods With Gluten (Avoid these foods if you are on gluten-free diet). Biscuits, Beer, Bread, Cakes

 

Cereals (except a few from the good list below), Chocolate bars, Cookies, Corned beef, Couscous, Crackers, Donuts, Gravies, Malt beverages e.g. whiskey, Malt vinegar, Monosodium glutamate, Muffins, Pasta, Pastries, Pies, Pretzels, Pizza, Sauces, Sausages, Salami, Sauces – many have wheat as a thickener, Soups – many have wheat as a thickener, and Wheat flour.

 

Foods Without Gluten
Vegetables, Legumes and Vegetables without Gluten Artichoke, Asparagus, Avocado, Bell peppers, Broccoli, Brussels sprouts, Cabbage, Cauliflower, Celery, Chard, Chickpeas, Coconut, Collards, Cucumber, Eggplant / aubergine. Garlic (avoid if on FODMAP diet), Ginger, Green beans, Kale, Leek, Lemon, Lentils, Lettuce, Limes, Mushrooms, Olives, Onions (avoid if on FODMAP diet), Pak choi / bok choy, Parsley, Pineapple, Potatoes, Pumpkin, Sauerkraut, Scallions, Shallots, Soya beans, Spinach, Squash, Tomato, Turnip, Watercress and Zucchini / courgettes.

 

 

Meats, Poultry, Fish and Meat Free Substitutes. Make sure these foods are neither breaded nor buttered.

 

 

Beef, Cod, Chicken, Cold cuts, Duck, Fish Lamb, Mincemeat, Pork. Quorn mince, Salmon, Shellfish and mollusks, Trout and Turkey.

 

 

Cereals, Grains, Breads, Biscuits, Pasta, Nuts and Cakes Gluten-free bread e.g. Genius bread,  Udi’s gluten-free bread, Gluten-free cereals, Gluten-free oats, Amaranth, Arrowroot, Beans, Buckwheat groats or Kasha, Cassava, Chia, Corn or maize, Corn Flakes, Flax, Gluten-free oats, Granola, Millet, Nuts, Nut flours, Porridge oats, Potato, Quinoa, Rice, Rice Krispies and Seeds.
Condiments, Dips, Desserts, Sweets, Sweeteners and Spreads

 

 

Coconut oil, French mustard, Ground pepper, Honey, Horseradish, Jam, Jellies, Olive oil, Rice pudding, Salsa, Salt, Sesame oil, Sorbet, Syrup and Tapioca pudding.

 

 

Drinks Gluten free beer, Almond milk, Fruit juices

 

Potato vodka, Rum, Sodas or fizzy drinks and Wine.

 

Dairy Foods Butter, Cheese (but not bleu cheese), Cream, Eggs, Milk, Sour cream, and Yogurt.

 

 

Cooking ingredients, herbs and Spices

Gluten-free flour, Baking powder, Bicarbonate soda, Corn flour, Cream of tartar, Potato flour, Rice flour, Soya flour, Herbs, and Spices

Most people worry about what may become of their nutrition when they give up their wheat diet. The above food distribution chart shows you the foods to give up, but also gives you a wide array of other foods that you can develop a menu from. Whatever else you do, make sure that your new diet is properly balanced so as to ward off other diseases that may crop up due to poor nutrition.