July 24th, 2009 | Uncategorized
By Art Gib
There are many kinds of super fruits emerging onto the marketplace these days and the ones that are most prominent are being touted as the amazing fruits that can cure ills and restore health. The secret to the super fruit is that they are grown deep in the jungles of South America and Southeast Asia where the topical climates produce fruits are not common above the tropics of Cancer and Capricorn. The humidity and constant rains of these tropical zones make for the idea growing conditions of the super fruits that are being used in health elixirs as supplemental dietary and nutritional juices.
Perhaps the most rare of these fruits is the mangosteen that originates from the Southeastern climates of Asia. This amazing little fruit is about the size of a tangerine and grows on trees that have a deep dark brown bark. The fruit itself is a deep purple color on the outside rind, but if you cut into a mangosteen you will find the inside to be a contrasting white color with a pulpy texture to it. A single tree can produce as many as 500 mangosteen fruits in a year and some trees have been known to reap a harvest of 5,000 of the small rounded fruits.
In preparing the mangosteen for export a sampling of the fruit is taken and examined both inside and out to ensure that the highest standard of quality is used in the preparation of the nutritional tonic for which the fruit is mainly used. By blending the whole fruit into the concoction for consumption by the public not a single part of the mangosteen is wasted and the nutrient rich rind of the fruit is incorporated into the blend of natural nutrients and minerals that give the fruit its super qualities.
The mangosteen that was once used as a natural dye by the indigenous people of the tropic zones in Southeast Asia, but nowadays the majority of the mangosteen crop is harvested for export to suppliers of the magical nutritional supplements that are synonymous with the health promoting qualities of this little fruit. The properties of the mangosteen are being used to relieve joint pain and increase activity and motion in people with soar joints and deficient amounts of cartilage. The juice of the mangosteen is also being used to increase the circulatory systems of people with poor blood flow and the fruits antioxidant properties are known to reduce the number of harmful free radicals in the body thereby increasing alertness and energy in the people that drink the juices of the mangosteen fruit regularly. An additional benefit of the fruit is that it is full of fiber and aids in the natural digestion of food. All in all the mangosteen is one super fruit that is living up its reputation as a natural health food supplement.
About The Author
Xango (http://www.xango.com/) is the first company to market a premium mangosteen beverage, XanGo Juice, to consumers worldwide. Art Gib is a freelance writer.
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July 24th, 2009 | Uncategorized
By Mary Anne Durkee
Amongst most non vegetarians, chicken is almost always a favorite. I love chicken and though I have tried to turn vegan plenty of times, chicken, especially grilled chicken always draws me back!! To make a perfectly cooked, succulent and well flavored grilled chicken is not too difficult especially if you know how to. It is simply important that you don”t under cook or over cook your chicken. If it is undercooked it poses a problem for your health and if over cooked it destroys the chicken. Here are a few steps that will explain how you can grill chicken:
Grilling seasoned chicken?
1. Clean out the chicken cavity and wash it well under cold water. Pat it dry and then season the chicken.
2. Ready your charcoal grills with some hot coals and then push them to one side.
3. Brush the hot grill grate with oil. Use long tongs and hold a towel soaked in oil to do this.
4. Put the chicken breast-side-down on the unheated side of the hot coals i.e on the side of the hot coals and not over it.
5. Cover and cook for 30 minutes, then turn the breast side up and continue grilling for up to another 30 minutes.
6. You can check if the chicken has been done well by cutting into the centre of the breast piece. If the juices run clear when the thickest part is cut then the chicken has ben done well. The skin would have turned golden and the chicken will be well cooked by now.
7. To ensure the inner part of the chicken is done, use a thermometer to measure the temperature of the innermost part of the chicken. Make sure that it has reached 165 degrees Fahrenheit.
8. Remove from the grill and let it sit for 15 minutes before carving and serving.
Grilling marinated chicken?
You can follow the above given steps but care has to be given to the following instructions tpp
1. If you are using a marinade, ensure that the chicken remains marinated for several hours in the refrigerator. Preferably 24 hours. While using marinade at the last moment, it is better if you can inject it into the chicken.
2. You can seal the chicken with butter or oil to prevent the juice from seeping out. When you use butter you have to ensure that you don”t burn it.
3. While the chicken is grilling brush it with some fresh marinade mixed in with a little oil.
Grilling chicken -Things to remember
Do not use too much salt in your marinades or seasoning as salt will draw the juice out of the chicken. If required apply salt just before serving.
When you use marinades remember that anything with sugar or tomato will burn fast.
If you like BBQ sauce on you grilled chicken then ensure that you use it just before removing it from the grill.
Be cautious when you use Teriyaki sauce as it has high sugar content and burns faster.
Avoid grilling chicken pieces with bones as there is always a possibility that the flesh near the bone will not get grilled. If you are using chicken pieces with bones then the inner temperature should be 170 degree F for it to be done
When using your thermometer, make sure it is clean and that it does not bring salmonella or other bacteria from the raw chicken to the grilled chicken.
Guess all these instruction should arm you with enough info to grill your chicken properly. Remember that only with practice can you perfect this grilling art. Here are some interesting grilled chicken recipes that you can experiment your new grilling skills with.Happy Grilling!
About The Author
Mary-Anne is a featured member and regular contributor at ifood.tv, a global food network, featuring recipes from all over the world. Other popular recipes videos on ifood.tv include Chocolate Recipes, Grilled Chicken recipes and Calamari recipes
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July 23rd, 2009 | Uncategorized
By Christine Harrell
Everyone loves popcorn and popcorn machines provide a fun and easy way to raise funds for your organization. The smell of popcorn popping is the only advertisement you will need. This delicious, healthful snack is inexpensive to make and can be a financial windfall for schools, churches, civic groups and other organizations. Cotton candy machines and snow cone machines are equally easy to use and just as profitable.
Renting professional popcorn, cotton candy and snow cone machines is a simple and stress-free way to raise money in a wide variety of environments and they require little or no training to use. Children and adults alike will enjoy creating and distributing these tasty treats as they raise funds for your organization.
Popcorn Machines: An All Time Favorite
Renting a popcorn machine often requires only a single phone call or website visit. The equipment is delivered to your location, complete with all the necessary supplies. Everyone knows how inexpensive popcorn is and everything above your costs is pure profit. You can extend your offerings to include sweet popcorn glaze, a variety of popcorn salts and seasonings and specialty bags.
All of these extra touches will bring your customers back for more and make your popcorn machine all that much more profitable. Popcorn machines come in a variety of styles to match your event. They come in many sizes and can feature Star Trek or other media characters, or you may opt for the traditional two-wheeled variety. Whichever popcorn machine you decide to use, your customers are sure to delight in returning again and again as your profits increase.
Cotton Candy Machines Are Easy To Use
Every trip to a carnival has to include a stop at the cotton candy machine. Though it may look tricky, your cotton candy machine makes the process fast and easy. Young and old alike are enthralled as you spin sugar around a paper cone and one customer always leads to another. Whether your event is a county fair, a school book fair, a car or motorcycle show or a community event, the minimal cost will be covered quickly and all the rest of your sales will fill your organization”s coffer.
Whatever your event, the sight of visitors enjoying freshly popped popcorn or tantalizing cotton candy will inspire others to do the same. It also adds to the festivities. It”s hard not to enjoy yourself when surrounded by happy people enjoying these delectable treats and happy people spend more money.
Keep Your Cool With A Snow Cone Machine
Hot weather and crowds can make people cranky and want to leave your event early. By placing a snow cone machine near the back of your event, guests will encounter it just as they are beginning to feel the heat of the day. Nothing will look better to them than an icy, cold snow cone and, quite honestly, syrup and ice just don”t cost very much to make.
Your profits will soar as your guests partake in fragrant, freshly popped popcorn, refreshing snow cones and sugary cotton candy. Each sale is more money in your pocket. If your event is especially large, you may want to consider a caramel apple machine, a funnel cake machine or a corn dog machine.
Regardless of which ones you select, the use of a popcorn machine, cotton candy machine or snow cone machine at your event is sure to raise significant funds for your organization and give your guests something enjoyable to remember, making them more likely to attend your next event.
About The Author
Author is a freelance copywriter. For more information on a popcorn machine, cotton candy machine or snow cone machine, visit http://www.snappypopcorn.com/.
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July 23rd, 2009 | Uncategorized
By Caterina Christakos
A city of the international pulling power of Orlando, Florida needs to be conscious of its responsibilities to its customers. There are so many tourists and business travelers pouring into the city every year that a failure on the part of the hospitality trade will affect business not just in the short term but for years to come. A reputation can be built up slowly, but it is always lost quickly if the people charged with keeping it up take their eye off the ball. The search for fine dining in Orlando, or any city in Florida, therefore needs to be met with quality not on isolated occasions, but every time someone walks through the arrivals gate at the airport. These people bring dollars, and they will take them elsewhere if they are disappointed on their first visit.
It is therefore essential to be consistent with the quality of the service you provide. Sending one customer home ecstatically happy is nice, but if the next nine have anything other than glowing feedback to give then the numbers will average out at mediocre at best. And mediocre is a long way off being good enough. Who says “I had a really average time there, I”ll certainly go back”? No one. It needs to be all good, all the time. Particularly when it comes to an elite standard of dining. People who search out fine dining will know when they are being served up something that falls short. Orlando, Florida has more than a thousand restaurants. If someone comes into Orlando frequently on business, and eats at a good restaurant on one occasion, they will be back in it next time.
That is the nature of the business. Dining is one thing, but fine dining is an essential part of the hospitality trade, as during the other forty-plus weeks of the year an individual will tend to budget assiduously to ensure that their holidays are a time when they can relax, unwind and let concerns take a back seat. This is when they will be happy to spend the money they have been saving all year. But they will only spend it if they are convinced that they will get value for money, so a restaurant needs to make a lasting impression.
Lasting impressions are not created by food that is thrown together with a “will-this-do?” attitude. It needs to be created by a chef who has an absolute grasp of how to prioritise things, a keen interest in quality and a track record which shows their ability to give the customer what they want. In all respects it is important that the restaurant comes up to scratch. This is what separates fine dining from standard, regulation eating. If you want to eat something that is passable, you will not have a lasting impression from it, but if you aim for fine dining, your satisfaction or otherwise will leave a lasting mark.
About The Author
Caterina Christakos is a published author, entrepreneur and a food enthusiast. Check this out: http://www.christinis.com
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July 21st, 2009 | Uncategorized
By Pat Carpenter
Choosing the variety or varieties of tomatoes to grow in your garden is important. If you plan to grow tomatoes, you will need to decide what characteristics are the most important to you, as well as the climate and disease susceptibility in your area.
No one variety will perform best across all planting seasons and regions. Issues such as fruit firmness, size, shape, flavor and plant growing habits need to be considered in order to insure you find the most productive plants for your tomato garden.
You will need to decide whether you want a ”jointed” tomato variety. In other words, do you want a tomato variety that retains its stalk when picked or one that comes away cleanly from its stalk when picked. Many commercial organic and gourmet tomato growers choose ”jointed” tomato varieties because the tomato with its stalk attached looks attractive to the buyer. These can be seen at your grocery sold as on the vine tomatoes. Most home gardeners and non-organic commercial growers prefer the ”jointless” varieties.
Next you will need to decide if you would like to grow a ”determinate” or ”indeterminate” variety. A determinate variety grows to a bush about 1 meter (3 feet) high. At this stage it stops growing and sets a concentrated crop of tomatoes which can be picked over a few weeks.
Indeterminate varieties keep growing and can reach a height of up to 5 meters (15 or more feet) when fully mature. The fruit from these can be picked over a period of 12 to 20 weeks. These varieties are frequently used by greenhouse producers. Many cherry tomato varieties are indeterminate.
There are also ”semi-determinate” varieties which grow to about 1.5 – 2 meters (4 – 6 ft) and set fruit over a longer period than determinate varieties. These are the best suited to home gardens. They generally require staking because of their height and the tomatoes are harvested over two to six weeks.
Different varieties of tomatoes ripen at different times. I like to mix it up with some early, medium and late varieties to extend the harvest time. Cherry tomatoes tend to ripen a few weeks earlier so be sure to add some of those in, you”ll be glad you did and they are sweet and delicious.
Also important in considering what variety of tomato to grow in your garden is your climate. Tomatoes like a sunny climate, and can die if they get too cold. They would like all of the sun they can possible get. Find the area in your yard or garden that gets the most amount of sun. Tomatoes also need lots of water and can be watered almost every day.
Good soil is critical to getting a good result with your tomatoes. Prepping to soil properly prior to planting, then fertilizing as your tomatoes grow will give you stronger plants. You can use a common 10-10-10 fertilizer but manure works well also.
Place your tomato plants about 18 inches apart to give them room to grow and then provide support as they grow. This is very important as they will topple over and the stems will break before the fruit has a chance to set. Just about anything can be used to do this. Tomato cages can be purchased from your garden store for about a dollar each and can be reused every year.
Once the plant has grown a bit, you slide the tomato cage over your plant and the wires will provide support on all sides. You can also use stakes and twine. I like to grow my tomatoes along a fence and use twine to guide them upright along the fence.
About The Author
CookingInSeason.com is a resource for information about gardening and cooking with the best of what is in season. Learn more at CookingInSeason.com
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July 21st, 2009 | Uncategorized
By Kent Campbell
The regions of Puglia and Campania, Italy, are a favorite of Italian wine clubs for both the delicious wines produced and the rich history. The next time you purchase a bottle of wine from either of these regions, keep the history in mind as you enjoy the wine on your palette. Many people believe they can almost taste the past, even in today”s wines. This article looks at the colorful past of the Puglia and Campania winemaking regions of Italy.
Puglia
Puglia, the heel and spur of the Italian boot, is rich in art and architecture, which reflects the many cultures that have dominated the region over the centuries. The Greeks, Romans, Saracens, Normans, Swabias, and Spaniards among others have all left their imprints there. The octagonal fortress in Castel del Monte was built by Emperor Frederick II in 1240. The towns of Otranto and Gallipoli evoke the Greeks and much of Lecce is Baroque in style, having flourished in the 17th Century. Alberobello is the capital of the “trulli,” which are whitewashed, circular buildings with conical roof tiles whose origins no one knows.
Also known as Europe”s wine cellar by Italian wine clubs, Puglia produces more grapes than any other region and normally surpasses Germany and all but six other nations. In the past, the region has sacrificed quality for quantity. Many of its wines were without distinction and were consumed locally or used for blending in the wines of other regions. During the last decade, producers have been making good to excellent reds, whites, and rose” from a range of grape varieties.
Campania
The Greeks founded Napes, the capital of Campania. The Romans enlarged it before it suffered invasions by the Normans, Hohenstaufen, French, and Spanish among others. Established by the Greeks in the 11th Century BC, Naples was the earliest of a cluster of far-flung settlements throughout southern Italy. Many important figures of the age, including Pythagoras, Archimedes, and Aeschylus lived in these settlements and today you can find some of the best ruins of the ancient Greek world there. Along with mathematics, architecture, and drama, the ancient art of winemaking also flourished in the hills and valleys of the region as the cult of Dionysus spread. Aglianico and Greco, vines introduced by the Greeks, are still highly prized. The Greek historian Herodotus called this part of Italy ”Oenotria,” meaning the land of wine.
In the 16th Century, Sante Lancerio, the bottler of Pope Paul III, raved about the wines of the Kingdom of Naples and their reputation continued into the 19th Century. Subsequently, viticulture went into decline for decades as growers left the land and the majority of remaining producers ignored DOC regulations and instead chose to plant prolific vines rather than those that would produce premium grapes. In the last twenty years, producers have once again recognized the potential of southern Italy in general and have modernized their viticulture and winemaking techniques.
The vast history of the Puglia and Campania winemaking regions of Italy make for interesting conversation over a glass of wine, whether as part of Italian wine clubs or at a wine tasting party in your own home.
About The Author
Kent Campbell is an author for the popular wine of the month club, Celebrations Wine Club. Celebrations Wine Club is one of the few red wine club associations offering the wines of Italy and California.
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July 20th, 2009 | Uncategorized
By David P Walker
Many people think that unless you”re stumbling home every night, a regular drink doesn”t do anyone any harm, but that isn”t always the case.
How many times have you declared you”re just out for ”one” and suddenly you”re making a night of it? The sliding scale of drinking too much begins with much smaller amounts of alcohol than most people would think.
Drinking as little as a couple of pints after work on week nights, or sharing a bottle of wine with a friend most nights, could mean you”re drinking too much. And consequently be affecting your long term health.
What exactly is too much?
There are three main categories of ”problem” drinking and many are surprised by how easy it is to fall in to the first…
Heavy or hazardous
Drinking above the Government”s recommended limits (two to three units a day for women and three to four units a day for men) is classed as heavy or hazardous drinking.
In Great Britain just under a third of men and one in five women drink over the Government”s recommendations.
To put this in perspective, as little as two large glasses of wine will take you over the recommended daily unit intake. Even if you”re not out doing tequilas off the bar every night, you could still be drinking too much.
In order to help prevent damaging your health and look and feel your best, you should aim to stay ”alcohol-free” for at least a couple of days each week.
Harmful
Drinking 50 units a week for men and 35 units a week for women is regarded as ”harmful” drinking.
Currently 8% of men and 2% of women drink more than the level regarded as ”harmful”.
But isn”t that an awful lot of alcohol to drink in a week? Surprisingly not. For women, drinking two large glasses of wine a night would mean you”ve reached this level even before the weekend is over. And for men, drinking a bottle of wine to yourself just five nights a week gets you dangerously close to the level. Drinking habits like this can make you dependent on alcohol and you may develop long-term physical and mental health problems.
Alcohol dependent
More than one in 25 adults are dependent on alcohol.
How will I know if I”m dependent on alcohol? You may feel the need to drink alcohol throughout the day, experience withdrawal effects between drinks or drink large amounts at one time.
How does alcohol affect your life?
Taking a step back and looking at the role plays in your life is very important. You may feel drinking doesn”t have a negative effect on your life and that you don”t need to drink. However drinking could still be affecting your health.
As well as looking at your unit intake, it is important to be aware of the following;
Routine drinking: Religiously opening a bottle of wine after a stressful day or finding it impossible to get ready for a social event without a drink in your hand.
Needy drinking: Avoiding a situation or event because you know you wouldn”t be able to have a drink while you”re there. Feeling anxious or worried about where your next drink is coming from.
“Just one more” drinking: Finding you can”t just go for a half pint, it always has to turn into a full drinking session.
Closet drinking: Drinking in secret or even just telling a little lie about how much you drink.
Dodgy drinking behaviour: Regularly regretting the things you”ve done while drunk – and we”re not just talking about poor karaoke performance. Arguing with friends or family, for example, or being involved in accidents or fights.
Physical symptoms
Look out for the physical signs which can indicate that you”re drinking too much. These can include:
Sweating
Shaking
Loss of appetite
Stomach problems
Memory loss, blackouts
These are just the short-term effects. In the long term, drinking too much can lead to a host of health problems from heart disease to cancer.
It can also affect your day to day appearance, causing spots and red patches on your skin and adding weight to your love handles.
Drinking and mental health
Many people are unaware that alcohol can have an effect on your mental health and wellbeing. The most common symptoms of drinking too much include;
Disturbed sleep patterns
Feeling agitated and/or anxious
Slowed brain functioning affecting concentration and memory
However more serious problems, such as isolation and depression can result for drinking heavily and could cause serious family and work problems.
When should you get help?
If you suspect you may be drinking too much alcohol, it is likely you could have a drinking problem.
Dr Sarah Galvani, Principal Research Fellow at the University of Bedfordshire, recommends keeping a drink diary to record exactly what you drink, how much and who with. She argues “This can help you to get a picture of your drinking and how you can help yourself make some changes”.
If you feel worried after recording your drinking habits, the worst thing to do is avoid seeking help. You should “Never be too proud to ask for help,” says Dr Galvani. Often “That first phone call may need a little courage but professionals will not judge you, you will be welcomed.”
If you are concerned about your drinking either contact your doctor or call a helpline for advice, such as Drinkline – open 24 hours 0800 917 8282. You will be able to find local services in your area to help.
Andy”s story
Andy Ball, 36, had always been able to put away more drinks than his mates from a very early age. As a teenager he”d drink more than most people at parties and still not feel that drunk. Before he knew it he was drinking half a bottle of vodka to start the night before even leaving his bedroom.
“I wouldn”t get drunk every day,” says Andy. “I didn”t wake up thinking of alcohol or have the shakes or anything. But alcohol was always there, a constant in my life. And I”d always have a drink before I went out.”
Towards the end of his twenties, Andy says he got more deceitful about his drinking. “I used to have an orange juice and lemonade in the day when I was working and I”d put some vodka in that.”
Andy was aware he was drinking a large amount of alcohol, but justified it as being something which young people do and he would stop when he”s older.
“But things do creep up on you,” says Andy. “I knew I could stop drinking if I wanted to but it took me to be really ill before I did.” In 2001, Andy was diagnosed with the liver disease cirrhosis, which causes the liver to stop working properly.
“People need to be honest about how much they drink,” he says. “A lot of people are alcohol-dependent to some extent because few of us would choose to socialise without a drink in our hand.”
About The Author
Drinkaware – the facts about alcohol. Drinkaware provides consumers with information to make informed decisions about the effects of alcohol on their lives and lifestyles.
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July 20th, 2009 | Uncategorized
By David Urmann
Sushi is one of the most popular Japanese foods. It is a complete dish with raw fish and rice as the primary ingredients. The distinctive quality of Japanese rice sticky when it is cooked makes it appropriate for sushi. Japanese sushi is said to bevinegar rice in most Japanese cuisine because the rice used in sushi are seasoned with sugar and vinegar.
This traditional Japanese dish often topped with other ingredients including fish, various meats, and vegetables is usually dipped in condiments like soy sauce, wasabi and pickled ginger before eating and it is eaten with chopsticks or by hand.
Health Benefits
Eating Japanese sushi could give health benefits. The two main ingredients namely raw fish and rice are great source of high protein, carbohydrates, vitamins, and minerals and importantly has low fat content. Such fat found in Japanese sushi is mostly unsaturated fat. An example is Omega-3, good for the heart.
There is no fat introduced in sushis preparation for it is served raw. The high levels of protein in Sushi are found in fillings. These are fish, tofu, seafood, egg, and many others. The vegetables used for sushi are rich source of minerals and vitamins. And the rice and the vegetables used are sources of carbohydrates.
Health hazards
Since one chief ingredient of Japanese sushi is fish, it does not mean it is free of health hazards. Fish like tuna especially blue fin contains high levels of mercury. It poses some danger when these are consumed in significant amounts. For this reason, since January of 2008, only a number of New York City dining establishments serve tuna sushi with sufficiently high mercury content that a weekly reference dose is limited to 2 to 6 pieces. This will depend on the quantity of tuna in the sushi and the weight of the person.
Undercooked seafood and salty condiments
The Vibrio parahaemolyticus is a bacterium that grows in undercooked seafood. This can cause intestinal problem like diarrhea. Sushi also can be a mode of transmission of parasites and pathogens. So, it is important that sushi is properly prepared to avoid any problem.
Salty condiments like soy sauce are usually combined with sushi by the diner in whatever amount is desired. Such salty condiment can be dangerous to people with hypertension or renal disorders if overly taken.
Conveyor belt sushi restaurants
A well-known and inexpensive way of eating sushi is in restaurants with a conveyor belt sushi and sushi train. These unique restaurants are widely found in Japan and are becoming large in number abroad. The sushi in this restaurant is served on color coded plates. Each color denotes the cost of the sushi serving.
The sushi plates are placed on a moving strip or platform. Customers choose their desired plates as the belt or boat passes. They let the food pass if they do not like it, and the other customer could take it as it passes them. The customers bill is tallied by counting the number of plates of each color they have taken.
This unique way of serving food is also now being adapted in Japanese restaurants in other countries. It saves a lot of space and customers are able to get their orders fast.
Minimalist Japanese style
The traditional serving of sushi is inspired by simplistic and minimalist styles. The food is usually laid in basic symmetry, in wooden and monotone plates. However, small sushi restaurants do not use plates because the food is eaten directly off from the wooden counter.
About The Author
For more information on Japanese Sushi and Miso Soup & Rice Bowlsplease visit our website.
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July 17th, 2009 | Uncategorized
By Dominic Donaldson
As we get further into the summer months many people begin to prepare for a weekend at a music festival. Music festivals are a wonderful time for people to relax, enjoy new music together and hopefully appreciate some sunny weather. However all of the festivals that we love have to be able to have a water supplier or the weekends planned could never happen. Here in this article we look at how the famous festival known as Glastonbury deals with keeping their massive visitors fully quenched for the long weekend.
Glastonbury festival alone requires a huge 1 million gallons of water for the five days the festival runs. The festival water supplier has to keep over 700 hand basins and 100 standpipes running across the site to provide festival goers with fresh water for both drinking and washing. As this festival has grown in size throughout the years so has its demand for water, so the water supplier has a tough job making sure that the festival has what it needs.
During the festival period the local population grows by an enormous 175,000 people and the local water supplier simply cannot cope with this big demand. In 1997 a water mains was laid from the main A361 down to Worthy Farm. This has definitely helped to cope with the problems that arise at this time but still has not been able to cope with peak time demands that occur between the hours of 10.00am and midday.
To make up for this shortfall, the festival has ended up importing a water supplier from the Water Authority Reservoir that is 7 miles away from the site. Milk tankers travel to the site with 2000 to 5000 gallons of water between the festival and the reservoir 24 hours a day, starting days before the festival and after the closedown. There is a 25,000 gallon storage facility at Worthy Farm which has to be continuously replenished by tankers.
There are also many Oxfam emergency reservoirs that have to remain on site that have to each hold 5000 gallons each. The water is then pumped across the site in the ten miles of pipe work that is laid down each year especially for the festival. All of the water that is used, the water supplier to the festival has to guarantee that the supply is of high quality. The water supply is tested rigorously for chlorine and bacterial content, to maintain the high quality. So the next time you are at a festival, be it Glastonbury or any other, spare a thought to all the work that has to go into you having fresh water!
About The Author
Dominic Donaldson is an expert in event management.
Find out more about aWater Supplier and how the services available can help with providing fresh water.
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July 16th, 2009 | Uncategorized
By Jamie Jefferson
You know the importance of serving your family a healthy breakfast, but there”s often not a lot of time in the mornings. Here are a few simple and healthy breakfast recipes that you can have on the table in just 20 minutes and that will give your family the nutrition they need.
Cereal and soy milk
Soy milk is full of healthy protein. Choose a cereal that has high fiber content and is free of high fructose corn syrup. Sprinkling some organic sugar over some plain cereal is often preferable to eating pre-sweetened cereal. Read labels on the cereal carefully and then stock up on your family”s favorites.
Whole wheat toast and natural peanut butter
Whole-wheat toast is full of fiber and good carbohydrates to get you through your morning. Children love the idea of eating peanut butter for breakfast, which makes this meal a winning treat in most households. Look for natural peanut butter that is made without hydrogenated vegetable oil. If you have to stir up the peanut butter before you can use it, it”s a safe bet. Add a piece of fruit, such as a banana or apple, and you have a well-rounded and easy breakfast.
Yogurt and fruit
A tub of vanilla yogurt and some fresh fruit are all you need for this healthy and fun breakfast. You can buy frozen berries, thaw them in the microwave and then drizzle them over the yogurt. You can also pair yogurt with peaches, melon or bananas for a sweet breakfast treat. Add a handful of sesame seeds or walnuts into the mix for a fun and delicious crunch.
Breakfast smoothie
If you want to make the previous idea even easier, throw the yogurt and fruit into a blender with some juice and a few ice cubes. You can make large batches of smoothies to feed your whole family. You can even sneak in some spinach or celery in the mix to add to the nutrition of the drink. Experiment with different flavor combinations so you can always have something new.
Home baked goods
Donuts and muffins are definitely easy breakfast foods to get on the run, but they aren”t very healthy. Look online for healthy and hearty muffin recipes that feature whole wheat flour and applesauce to replace some of the fat and sugar in traditional recipes. Spend some time on Sunday afternoon baking up the next week”s breakfast. Children will love to get in on the baking process and you can make creating your breakfast for the week a whole family event.
These ideas don”t take long to make, and your family will love starting their day with a healthy, hearty family breakfast.
About The Author
Jamie Jefferson writes for Susies-Coupons.com and Momscape.com, where you can find gift ideas, product reviews, and online coupons. Get the latest $5 off $50 coupons as well as Overstock coupons.
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