Blog @
Interested in guest blogging for Foodem?

Guest Post: Common Mistakes to Avoid When Growing Your Own Food

Reported by, the online wholesale food marketplace-

Growing your own food in an eco-friendly manner is all about working with the environment and harnessing the power of nature in order to bring the best out of your organic garden. The practice of sustainable gardening has shown its numerous potentials and benefits over the years for both the environment and human health. However, growing organic fruits and vegetables doesn’t mean you can’t or won’t make mistakes. Avoiding synthetic fertilizers, herbicides and pesticides is great, but not if you overdo or skip some other important steps. Let’s take a look at some of the most common mistakes people make when growing their own food.

The importance of proper mulching

Mulching is one of the best things you can do for your garden. Essentially, it is the practice of covering the garden soil with organic or inorganic materials to affect both the soil and the growing plants. Its benefits include keeping weeds down, conserving water, improving the soil and creating a garden much more aesthetically pleasing. Unlike inorganic ones, organic mulches are completely natural as they are made from plant materials that decompose, thus staying in the soil.

It is important to know what to use as and how to apply it. According to Brisbane Tree Experts, you should not use live green materials in your mulch because this can extract nitrogen from the soil. Experts add that mulch must be applied to a depth of approximately 3 inches to optimize weed suppression and water retention. Never apply mulch directly around the plant’s base, and cover the root zones as much as possible.

Planting too closely, too deeply or too shallow

Planting seeds too closely to each other is one of the most common beginner mistakes. The young plants have to compete for water, sun and soil nutrients and a fair share of them do not survive in the process. Sometimes it is okay to plant seeds closer than usual, but only if you thin the patch and remove the (mostly edible) seedlings to leave enough space for other plants. Another good way is to leave some of those vegetable thinnings to serve as mulch.

However, it is advised to follow the instructions found on the seed packaging when it comes to the depth of planting. Generally speaking, larger seeds should be planted a bit deeper than the smaller ones, but planting them too deep will cause them to fail to sprout and they will not reach the surface. On the other hand, shallow planting will prevent stronger root growth and cause the young plant to fall out or the seed to simply dry out.

Fertilizing and compost – feeding both plants and the soil

Applying too much or too little fertilizer won’t produce healthy plants that grow the way they should. It is important to find the perfect amount of nitrogen to induce both vigorous growth and ripening in plants. Leafy green vegetables rely heavily on nitrogen, but you should not over-fertilize because this will prevent the plants from becoming ripe. The same goes for root vegetables – too much nitrogen and all you get is extreme growth and no ripe tubers. On the other hand, a couple of inches of compost will keep the soil fed by stimulating healthy microbe growth and neutralizing the negative effects of synthetic fertilizers at the same time.

Neglecting the benefits of insects and spiders

Not all insects are harmful for crops. Quite the opposite – they can be essential for the life of every garden. Bees and spiders are excellent examples of how insects may be extremely useful. Bees are pollinators, while spiders eat most of the harmful insects. Therefore, killing all forms of life, both harmful and harmless can have a detrimental effect on the quality of your plants. It is much better to use organic pest control solutions such as garlic insect repellent and watch your garden flourish.

About the Author: Mackenzie is an advocate of sustainable gardening. She believes that even the smallest urban corners can be transformed into small gardens where food can be produced.

Guest Post: What will the food industry look like in 40 years?

Reported by, the online wholesale food marketplace-

With scientists already using animal stem cells to grow edible meat it might not be too long before the majority of the meat we eat will be grown in a lab –or possibly even our own kitchens. But when might that prediction become a reality, and what other technologies are set to impact the food industry in the near future?

The internet

For various reasons, the impact of the internet on many aspects of the food industry has been remarkably limited; especially when lined up against the likes of media and travel. So far, a disruptive pretender the can match the likes of AirBnb or Wikipedia has not materialized for food. There are plenty of signs, however, it will soon enough.

In the UK, two major businesses – Ocado and Just Eat – available for stock market investing had success with bringing together the internet and food. Both have done so by facilitating online ordering in from traditional players in their spheres. As such, neither has disrupted the status quo.

Instead, disruption has come in the form of Lidl and Aldi, who have competed heavily on price instead of utilizing technology. Nevertheless, disruption has occurred, and change in food retailing looks likely. Several businesses are looking to take advantage of this change; bringing fresh, ethically sourced food to consumers by utilizing the power of the internet. Blue Apron, Saffron Fix and Farmdrop are among them. Sooner rather than later, someone will succeed.

Drone delivery

One of the reasons that success has not materialized yet may be to do with the relative inefficiency and inconvenience of food delivery. The sheer variety of products consumers tend to buy and still relative ease of doing so in a local shop has kept physical shopping competitive. Walking or driving to a supermarket for a weekly (or increasingly, daily) shop is for many a lesser evil than planning (and paying) days ahead for a less-regular shop.

As such, a degree of immediacy to the online shopping experience could go a long way. It is here where nascent drone technology could come to play a part.

That drones will be a large factor in online shopping seems clear. Amazon is testing the technology in Canada and has released proof of concept videos. DHL delivers medicine to a small island near Germany via a drone copter.

In grocery shopping, the technology could be the break many are waiting for. Even most new food delivery companies fail to offer an immediate service to customers. Blue Apron deliver on a weekly basis, Farmdrop take two days for delivery or collection. Saffron Fix (though not yet operational) will deliver on the same day, but only if an order is placed before noon.

Drone delivery will change that, allowing online shopping to become far more timely and convenient. Choose your dinner for the evening, and have the ingredients arrive within minutes. Short of printing the food yourself, more convenience is hard to imagine.

Home printing

So when might printable food become a reality?

Food printing saw its first major breakthrough in 2013, when a lab-grown burger was unveiled and given to food critics. Many proclaimed the moment as the beginning of the end for the traditional meat industry, and many more vowed never to eat the end product despite its ethical credentials.

Even for those of us less squeamish about alternatively sourced meat, the price tag – currently over £200,000 per burger – is a little off-putting.

Clearly, then, the point where meat is grown in our kitchens without an animal ever entering the process is a little way off. Other foods, though, are probably a little easier to produce. Confectionery and chocolate printing is already possible, and plenty of stakeholders – NASA among them – are researching further uses for the technology.

Of course, when technology is still this far off, predicting the companies best set to take advantage is tough. Major supermarkets have shown a real ability to stay ahead of emerging trends and technologies over several decades. That ability has shown signs of faltering for the first time this year, however, backing a disruptive new player might prove a shrewd choice.

About the Author: Jessica Foreman is a Durham University graduate specializing in business and lifestyle based writing. She has developed her skills on projects surrounding The British Broadcasting Company, and running a print and online based magazine whilst at university. She is currently looking towards starting her Masters in Mobile and Personal Communications as well as broadening her horizons through travelling, first stop being Thailand.

Guest Post: To Your Health – Wellness Benefits of Red Wine

Reported by, the online wholesale food marketplace-

The most obvious benefits of enjoying a glass of red wine are self-evident and undeniable: complex flavor, ideal accompaniment for a delicious meal, a temporarily improved outlook on life, but what is less clear-cut is the health benefits of drinking red wine on a regular basis. Recent years have brought forth significant evidence that drinking red wine is good for far more than a good buzz, and you may be surprised at how much a glass of wine can improve your health as well as your night.

The Cardio Protective Effect

Years of research have determined that moderate and regular intake of alcohol helps maintain good cardiovascular function. This is known as the “cardio protective effect,” and a Harvard University research study concluded that this effect is one of the eight proven ways to reduce risk of coronary disease. This effect is especially pronounced in red wine due to the presence of antioxidants, compounds abundantly present in red grapes and the driving force behind the cardio protective effect.


Flavonoids are a naturally occurring byproduct of grapes with a range of health benefits. Flavonoids limit the body’s production of LDL cholesterol while increasing its production of HDL, effectively replacing “bad” cholesterol with “good” and improving the overall health of your body. Flavonoids also reduce blood clotting, allowing the blood to flow more freely and reducing the risk of cardiopulmonary disease.

The effects of red wine go beyond the heart as well. Recent research has linked another antioxidant, resveratrol, to inhibited development of cancerous growths in the body. The same compound is believed to assist in the production of nerve cells, which experts hope will prove helpful in the battle against nervous system diseases such as Alzheimer’s and Parkinson’s diseases.

Which Wines are Best for Health?

In general, drier and heavier wines have more of the beneficial compounds that promote better health, with full-bodied cabernets and Syrah wines containing the highest levels of antioxidants. Both sweeter reds and white wines are known to have much lower concentrations of these compounds than dry red wines, and so drinkers looking to maximize these health benefits should choose these wines.

A daily glass from Cellar Master Wines can deliver surprising benefits for your health, but as with all things, moderation is key. Most people will experience optimal benefits from red wine by drinking just one or two four ounce glasses daily, as significantly more will bring about a range of other health concerns that more than offset any benefits. Regardless, the evidence that a bit of red wine is good for your health is overwhelming.

Guest Post: Why Is Filtration Crucial To The Food And Beverage Manufacturing Process?

Reported by, the online wholesale food marketplace-

American food is safe because we have incredibly high food safety standards. And at the heart of those standards is the filtration that occurs during any type of processing – from dairy and oils to meat and sugar. During filtration, particulates and contaminants are safely removed. Read on to get a better understanding of the filtration process, its role in food processing and the sectors that see some of the biggest benefits.

The Role of Filtration

The filtration requirement in food processing might not be immediately obvious without context. Here are the key reasons food processors put such a strong emphasis on this stage:

-          It’s the law. Food safety regulations are very strict, and for good reason. Consumers must be kept safe. A seemingly minor slip up in food safety can shake consumer confidence. For that reason alone, even without regulations, quality filtration is in a food processor’s best interest.

-          Bacteria love unprocessed food. In fact, they thrive in it. If it weren’t for the filtering stage, bacteria would enjoy a free ride from raw materials all the way to your stomach – that is, if they didn’t spoil the food entirely before it even makes it to the shelf. Bacteria breeds naturally in many raw materials, drifting in and around food products. Even the air wafting over a storage tank is riddled with hungry bacteria. Filtration is done early in the food-processing stage to remove bacteria, and it is done again immediately before packaging so that no bacteria can slip in while en route to the shelf.

-          Even non-bacteria contaminants can be hazardous. For example, food substances from other stages of processing can cause contamination. Allergens can pose a threat. Even inorganic particles from dust can seriously degrade the quality of packaged food or beverages.

Sectors that Rely on Filtration

-          Meat Grinding. Nobody wants to know how sausage gets made, but they love the finished product. When any animal products are in the rendering stage, filtration is needed to remove bits of bone and gristle or any other undesirable particles. That way, you can sit back and enjoy.

-          Dairy. Milk, butter, cheese – it all must be thoroughly filtered for bacteria and contaminants. For that matter, so do baking products, such as baking powder and lard.

-          Grains. Bacteria love grains and corn products as much as you do, which is why they must be thoroughly filtered before being put on the shelf.

-          Edible Oils. Not only is filtration a safety issue in edible oils, but it also affects shelf appeal. Visible sediment or a cloudy oil product isn’t appetizing and won’t sell.

-          Sweets. Yes, even the ingredients in your candy corn must be filtered. Sugar and starches are susceptible to bacteria contamination like anything else. Similarly, chocolate is a bacteria target while in the raw.

As you can see, a lot of work goes into separating the good from the bad, and filtration is what makes it possible on an industrial level.

Author Bio:

Jeff Maree is the Product Specialist at Eaton Filtration Online a leading online supplier of industrial filtration products for a wide range of liquid handling and filtration needs. Jeff works with food manufacturing professionals to ensure sure they are getting the correct product to keep their machines and workers safe.

Guest Post: Liven Up Dessert with your Commercial Soft Serve Ice Cream Machine

Reported by, the online wholesale food marketplace-

Give up the boring chocolate and vanilla, and take a walk on the wild side! Commercial self-serve ice cream doesn’t have to be boring at all. Done right, it can beat traditional ice cream hands down and be just as wild as some of the foodie flavors of hand-churned ice creams out there today.

Soft serve makes an excellent addition to the menu all year round. Even when Mother Nature is blowing her top with frozen cold, cold desserts are still in demand. So if you have a soft serve machine that has only seen chocolate and vanilla in its life, it’s time to try something different.

First of all, get the idea right out of your head that soft serve machines can make only soft serve.  You’ve got a whole range of frozen desserts available to you through your soft serve machine. There’s no need to worry about getting a different machine for frozen yogurt, soft serve ice cream, gelato, or custard. It’s just a matter of changing the mix and the overrun.

There are some gourmet restaurants out there who are using standard soft serve flavors and mixing them with their own imagination to come up with exciting new additions to the culinary world.  For instance:

You can also take a cue from some of the crazier ice creams in the world and make some of your own soft serve flavors like:

Moving your desserts to the next level is all about taking your imagination and palate in new directions. There are a million variations on soft serve ice cream, many of which we haven’t heard about.  Why not try a basil mint amaretto soft serve?  It’s possible!

With that type of versatility and the flavors which are available (we can’t forget nori soft serve!), it makes the perfect accoutrement to any chef’s dishes. Add toppings and swirls to the mix and that adds another layer of dimension for your diners to enjoy. So why not give your soft serve a new twist? You could hit on the next great flavor sensation.

About the Author: Emily with SpacemanUSA provides informative, entertaining articles based on soft serve machines and the industry that uses them. For additional information on frozen yogurt and frozen drink machines for your business please visit their site.

Guest Post: 5 Ways LMS Software Can Impact Food Safety Training

Reported by, the online wholesale food marketplace-

Food Safety


An (LMS) Learning Management System is software companies use to manage their training, employee development and certifications. In the case with food service, non-compliance fines may have detrimental consequences to a business. Food safety is very important for the health of those eating the food. Proper food preparation has to be taught, along with food handling requirements.

The Five Impacts

Management/Employee Development

A Learning Management System (LMS) is a software that a company can invest in to keep track of the development of their employees and managers. By local, state, and federal health codes, management and employees in a food service establishment must has certification in order for the business to remain in operation. An LMS program gives access to videos, quizzes, and other training tools to keep track of developments and what extra training may be needed.

Training videos, interactive screens and quizzes, and more are provided for better monitoring and updated materials to stay on top of changing regulations.

Increased Work Productivity

Food safety training was originally done through lectures in classrooms. LMS programs eliminate the extra planning and scheduling conflicts to free up time for the overall productivity of the business. The program allows the trainee to work on their time.

Reduced Non-Compliance Penalties

A food service business that does not follow the proper food handing rules and regulations, will face serious fines and penalties that could lead to business closure. Proper training will prevent the possibility of receiving fines. Health departments do regular inspection. The LMS program will provide the necessary skills needed to keep a food service operation in compliance with all health codes.

Rewarded Training Investments

Managers and employees have more time to work on development, which in turn will free up time, and give the staff the opportunity to learn on a quicker platform. The financial and time investments will be rewarded in the end with a properly trained staff ready to excel through their LMS training.

A Safer, Cleaner and Healthier Business

The benefits of properly trained employees in food service will not only improve employee development, compliance, and productivity. LMS training for food safety will emphasis the importance of serving healthy food to customers. If improper training leads to a food item that was not properly stored, prepared, cooked and served to customers, it can result in creating food-borne illnesses. Customers that become ill from a food product, tend to pass on their unfortunate experience to others through word of mouth. This will ruin any food service business that does not provide a healthy environment for its customers.

About the Author:

This article is a guest contribution, courtesy of SkyPrep, a leader in Online Training.  SkyPrep’s currently has over 30,000 registered users.  SkyPrep is an online training software that helps businesses and educators alike to train or teach their employees and students.

Image Source:


Guest Post: The Top 5 Legal Liability Issues that Every Restaurant Owner Should Know

Reported by, the online wholesale food marketplace-

Restaurant owners usually have a lot on their mind – everything from server schedules to the electricity bill to the price of green beans.  And that’s just the beginning.

So it makes sense that legal liability issues are often not the first thing on a restaurant owner’s mind. But, in reality, they should always be at the top of the list.

The fact is that, as a restaurant owner, you’re are extremely vulnerable to lawsuits.  And if you’re not prepared, a lawsuit could cripple your business.

To avoid involving your restaurant in a long, expensive lawsuit that may be damaging to your reputation and long-term viability, you should be aware of potential issues that could result in legal disputes.

1.      Food Safety

Most other business owners have to deal with legal liability involving their premises, but few have the health and safety concerns that restaurant owners do. Serving food puts your liability in a whole different league.

When it comes to being held legally liable, it all comes down to negligence and foreseeability – in plain English, could you reasonably have prevented it and predicted it?  So, if a customer gets food poisoning because someone in your kitchen didn’t store the ingredients well, you’re responsible because proper care was not taken and the incident could have easily been prevented.

If, however, a customer has an allergic reaction to peanuts in their brownie but failed to ask their server about the ingredients or tell them about their allergy, it’s not your fault and nothing you or your staff could have done would have prevented it.

 2.      Pick Up Spills & Debris Immediately

As a restaurant owner, you have a heightened responsibility to your patrons to maintain a safe environment. This extends from the kitchen, to the bathroom, to the dining area, to the parking lot.

Spills inside the dining area are very common, so patrons assume that you know about them the second that they happen, which is often not the case at a busy restaurant.  So, as soon as you or a member of your staff notices a spill, clean it up immediately. It’s critical that your staff understands how important this is – train them to be as attentive to potential dangers as they are to your customers.

Have them pick up things like napkins, dropped crayons or pencils, or other items that customers may have left behind. It not only keeps the restaurant clean and orderly, it also cuts down on liability issues. If someone slips on barbeque sauce or a pencil and hurts themselves or others, then the restaurant could potentially be sued.

3.      Maintain Adequate Lighting

Restaurants often dim the lights to create an inviting and ambient environment for their guests. While it may look nice, it also comes with the hazard that guests will not be able to see what is on the ground in front of them.

If your restaurant has darkened spaces, install spot lighting for stairs, and instruct your employees to tell patrons to watch their step. Instead of completely removing lights, consider adding low-level lighting.

Adequate lighting isn’t a concern that stops at the door. The parking lot must also be well lit. Replace lights that burn out as soon as possible, and be sure that every corner has some kind of lighting. You want your guests to be able to see their way to their vehicles and feel safe in your parking lot.

 4.      Fix Broken Or Worn Seating, Tables & Walkways

Worn out seats can be a hazard because they have the potential to break or harm someone if pieces are sticking out or missing. Tables suffer from similar concerns. Run your hand along every surface of the tables and chairs periodically. If you can feel anything rough or sticking out, then your customer can too.

Be sure to check your carpeting and tiling. Everything should be flush; one piece sticking up is a tripping hazard. This inspection should continue outside as well. Check the sidewalks and parking lot. Consider fixing uneven surfaces or closing them off to guests.

The law charges owners of restaurants and other public facilities with knowledge of the condition of their property, whether the owner actually knows about them or not. The bottom line is that if you’re not regularly inspecting the place for safety issues, that could be considered negligent behavior, which would leave you liable for a customer’s injury.

5.      Keep Outdoor Conditions Well-Maintained

Trees and other greenery should be trimmed periodically. Trim off any dead portions of the tree because they have the potential to fall on customers or customers’ vehicles. Be sure that bushes, shrubs, and vines are well off the sidewalk. Creeping vines and overgrown shrubs are a tripping hazard.

If your restaurant is located in a climate that has snow and ice, be sure that all sidewalks, stairs and paths leading to your restaurant are well-shoveled and salted. One thing that is overlooked often is ice and snow build up on the roof. This build up can slide off the roof and on to a customer or their vehicle, which can do some serious damage. Climb up on ladder to knock down ice and snow before customers arrive, if necessary. Be sure that any ice and snow that you remove is pushed away from the walkway.

You know by now that owning a restaurant isn’t for the faint of heart.  In addition to what feels like millions of constantly moving pieces, you’re also have a heavy legal responsibility to your customers and staff.

Although this legal concern can often be put on the proverbial backburner, you should consider it to be your first priority.  After all, rave review from customers or a 5-star rating from the local magazine won’t help you much if you find yourself in a big pot of legal hot water.

Jay DeratanyAbout the Author:  Jay Deratany is an experienced Chicago injury lawyer and the founder of The Deratany Firm.  He enjoys sharing his passion and expertise by     contributing to several online publications, in which he help inform readers on everyday safety issues and how to avoid injury-related legal issues.  To learn more, visit

Guest Post: Five Foods that Should Never Enter Your Blender

Reported by, the online wholesale food marketplace-

A quality blender, like the Boss by Breville, is a great way to prepare a wide variety of drinks, soups, sauces and other delicious dishes quickly and easily. Its power and versatility make it one of the most indispensable tools in the kitchen, but it’s not quite an all-purpose device. There are some foods that should never be used in the blender if you value their flavor, your recipe, or the blender itself.

Fresh Herbs

Herbs are one example of a food product that should never be placed in a blender. Instead of chopping the fresh herbs as many cooks expect, blenders will more commonly turn them into an unusable mash. Instead, chop fresh herbs manually with a chef’s knife.

Pitted Fruit

The vast majority of blenders are not designed for use with fruits containing large pits or seeds, such as peaches, plums and whole avocados. Not only do these seeds frequently contain bitter oils that can destroy the flavor of a mixture, hard pits can dent, ding or otherwise damage the blades of a blender jar and ruin the machine.

Extra Virgin Olive Oil

Many cooks who make mayonnaise in a blender for the first time are surprised to find that the finished product is bitter and unpalatable. This is because the mechanical spinning action of the blender releases compounds contained within extra virgin olive oil known as polyphenols, and distributing these compounds too finely can fundamentally change the flavor of your valuable oil. For this reason, extra virgin olive oil should be substituted with another type in blender recipes calling for olive oil.


The moist interior of an apple makes processing the fruit in a blender difficult and rarely yields smooth results. More often, blending an apple results in an uneven mash of chunks and paste that is sure to ruin recipes, and so apples should be processed in a dedicated juicer.

Unpeeled Citrus

Citrus fruits such as lemons and oranges should never be placed in a blender before being peeled. While the skin of these fruits does contain zest that can greatly enhance flavor in some applications, the inner white rind is extremely bitter and highly unlikely to process smoothly in the jar of a blender, leaving large chunks of peel in an otherwise well-blended mixture. Unpeeled citrus should only be placed in a juicer and blended with other fruits and vegetables for the tastiest results.

Although a blender is an extremely useful tool, it’s not the right solution for every single task in your kitchen. Knowing what does and does not belong in your blender could be the difference between a delicious meal and culinary disaster.

Guest Post: 5 Foods That Can Make You Seriously Ill – When Not Prepared Correctly

Reported by, the online wholesale food marketplace-beef

Food safety is a serious subject requiring careful handling, preparation, and cooking. Cross contamination of certain foods can spell disaster for culinary cuisines, which is why the food safety standards are held highly with all food handlers requiring certified training.

For the chef at home, things aren’t so simple. You have to educate yourself on the safe handling procedures and you need to pay particularly close attention to certain high risk foods that could make you seriously ill if you do not prepare them correctly.

High-risk foods that need careful handling, preparation, and cooking:

1)     Beef

Ye old faithful beef burgers for the summer barbeque out on the back garden can spell disaster if care is not exercised. Leaving the burgers close to salad dressings runs the risk of raw beef contaminating the salad and causing serious health implications. E-Coli and salmonella are two possible enemies that could take your body hostage.

2)     Kebabs

Kebabs are great for the way home after an evening on the town, but choose the premises carefully. One wrong step in the handling and cooking of kebab meat and you will know about it the following morning, when the pit of your stomach aches, causing diarrhea and vomiting.

The next time you drop into a kebab shop, look at the skewer and you’ll see there’s no food directly surrounding it. There’s a reason for that. The juices that run off the kebab meat can cause cross contamination when it comes into contact with other foods.

3)     Liver

This one caused a huge stir a few years back when Michelin Star chefs advised that liver should be cooked until it is pink.

Huge mistake!

Have you ever heard of Campylobacter?

It’s a stomach bug causing sickness and diarrhea with undercooked liver being a major cause of it. The stomach pains have been so severe that patients have their appendix removed due to a misdiagnosis.

Michelin Star Chef Raymond Blanc was issued a warning from the health office in June 2012, leading to the famous pink liver being removed from all restaurant menus. If you thought eating pink liver is not so bad, you may want to reconsider your opinion.

4)     Pork Joints

Pork joints are great for the Sunday Roast and as a host for human body invaders. Trichinosis is linked with contaminated pork, and when it’s served undercooked, cysts containing roundworms can pass into your body. Those cysts have larvae, so when the cysts reach your stomach, the stomach acid will cause the larvae to hatch, and next thing, the body is infested with fully-grown roundworms. Oh the thought! 

Next time you cook a roasted pork joint, you will definitely want to ensure the temperature is above 75oC.

5)     Sushi

Wait… do you mean the raw stuff that retains all the nutrients in fish that’s so healthy for us?

What’s the problem?

Parasites are the problem!

Sushi bars are increasing in popularity but that does not mean that you can simply buy a fish, slap it in the freezer, bring it out to defrost and serve it up as sushi.

When you buy raw fish, they have been flash-frozen to -210C, ensuring any parasites are killed. You cannot get that result with wild caught fish and home freezing them, so don’t try it.

The type of fish matters too.

Fish tapeworm causes Diphyllobothriasis, which is an intestinal infection. Trout, Salmon, sea bass, and pike are high risk foods for tapeworm.

Saltwater fish are less prone to harboring parasites than fresh water fish. The safest is tuna and they don’t even require flash freezing.

The one accompaniment to make your sushi safe is Wasabi. It’s not just for decoration and taste. It kills off parasites, making your sushi healthy.

(Photo Source)

This post was contributed by Calabash Hygiene Services.

Guest Post: 8 Mouth Watering Mexican Delicacies

Reported by, the online wholesale food marketplace-

Thinking of going to a Mexican restaurant? If so then here is list of Mexican dishes that you can taste. Everyone has got own reservations regarding food. Some may like veg others may like non veg. Though I like both the types but I have to apologize to all, I know I’ve missed a lot of regional delicious dishes of Mexico.

Tacos al Pastor

It can be roughly translated as “shepherd tacos” are. Hands down to this delicious food , the best tacos you will ever taste in the Mexican food category.  Generally pork is used, so don’t worry about the meat. It is seasoned and marinated well and cooked and kept warm. When your order is served thin slices shaved off into small corn tortillas with pineapple, onion and cilantro on top. Tacos al Pastor taste is incredible which your tongue will never forget.


The Mexican name for the corn is cob. The corn is boiled and served on the stick or in cups and can be eaten like ice cream, nearly every city street corner in Mexico. Chili powder, salt, cheese and cream are added for the flavor.


It is one of the oldest dishes of Mexican food passed down by Pre-Columbian and Aztec tradition. It is typically cooked for hours with chicken, veggies and pork. By the extensive heating hominy soften up and meat start to give flavor.  Herbs and spices are added to give flavor with color. Order is served with fresh toppings, handful of lettuce, onion and radish.


It is originated from three states of Mexico. Black and green moles are more popular in Mexican food and it is difficult to make, as it contains 20 ingredients from chocolate to chili pepper are mixed together for the use. It require constant stirring over a long period of time and served over turkey or chicken.


It is the most popular breakfast dish lightly fried corn tortillas and topped with red or green salsa,  shredded chicken, and a little crema (it is kind of sour cream). Chilaquiles are often served with a healthy dose of frijoles.


It is simple and delicious which involve corn tortillas fried in oil, until they become crunchy and golden. These are served with toppings include cooked meat, Ceviche, Frijoles and cheese.

Enchiladas Verdes

It is covered with corn tortillas and stuffed with shredded chicken garnished with green salsa and a sprinkling of white cheese.

Tacos Arabes

It is the popular food of the city of Puebla. The meat is heavily seasoned, cooked on a spit and shaved off to order.

About Author:

James Jones is a writer, model who resides in New York City. Originally from Los Angeles, California, James’s career started after getting his BA from UCLA where he studied Sociology and Theater. After graduating, he started writing for the Tacos and Tequilas. His preferred topics to write about include Party Planner, Bars, Restaurent etc. When he is not writing, James works in the entertainment industry as a model and host. He has modeled for Z.Cavaricci, BCBG, Dolly Couture, and walked for J. Burgos designs during LA Fashion Week.

(Photo Source)