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Buy Fairtrade Food : The FAIRTRADE Mark is an independent consumer label which appears on products as an independent guarantee that disadvantaged producers in the developing world are getting a better deal.

For a product to display the FAIRTRADE Mark it must meet international Fairtrade standards. These standards are set by the international certification body Fairtrade Labelling Organisations International (FLO).

Producer organisations that supply Fairtrade products are inspected and certified by FLO. They receive a minimum price that covers the cost of sustainable production and an extra premium that is invested in social or economic development projects.
  • Find out which fair trade products are available at which supermarkets
  • Get involved in fair trade campaigns.



Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.


Diet info

A low calorie weight loss regime

In a nutshell, the low calorie diet is based on the fact that if you want to diet successfully, it is important to take in fewer calories than you burn up.

What is a calorie?
A calorie is a unit of measurement for energy. A calorie is the the amount of energy required to raise the temperature of one gram of water by one degree celsius. If something has more calories, then it will gives you a larger amount of energy when your body converts it.

Low-cal food types include boiled potatoes, capsicum pepper, water melon, meals containing beef, and bamboo shoots.





Baby Salmon Stuffed with Caviar Ii (Mousse)
Baby Salmon Stuffed with Caviar Ii (Mousse) Category Seafood Recipes 
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Ingredients And Procedures

1 c Salmon, filet (@ 8 oz per

-- stuffed fish) 1 lg Egg white

3/4 c Cream, heavy

1 ts Pernod

1 ts Cognac

1 tb Caviar

Puree salmon filet in a food processor. Put the salmon into a stainless bowl over ice to chill and firm it up. Add the egg white and whip the mixture up with spatula. While whipping, add heavy cream to a smooth consistency. Adjust salt and pepper, then add 1 teaspoon Pernod, 1 teaspoon cognac, and 1 tablespoon caviar. Mix well and put in piping tube. Reserve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA

 
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