Have you heard of fresh goji berry

fresh goji berryWho Makes the Best Pizza in the World?

Pizza is a universal food. Most of us grew up with it. All of us have an opinion about it.

If you are from New York, it's New York pizza. If you are from Chicago, it's Chicago Deep Dish. The West Coast fans have their own traditional Italian pizza as well as New Wave.

Of course if you are from New Haven, Connecticut, you spend hours debating who makes the best apizza: is it Sally's or Pepe's? Then there are those who favor Modern Apizza. New Haven fans are fanatics.

Woven across the U.S. are small pockets of regional favorites. For example, on Long Island, New York, it's a type called Grandmother's. If you are from a certain area in Pennsylvania, you favor Old Forge.

There are types of pizza for every different taste: there is thin crust Neapolitan, and there is thick crust Scilian. Chicago deep dish, is a unlike an other. California pizza can be thin with unusual ingredients for unique tastes.

People don't argue about steakhouses or hamburgers or Chinese food, but this food hits a chord. It's a magical little disk that makes things happen. It doesn't matter if you're in Pennsylvania or Wisconsin, your own region makes the best pizza in the world. You tend to favor what you grew up with.

There are also, the master pizzaiolo, who defy any region and make the best possible putting their heart and soul into each one produced.

Here is a short list of pizzaiolo, who do it their way. Not for fame or glory but because they are dedicated to the craft of creating incredible pizza.

Pizzaiolo Chris Bianco, (Pizzeria Bianco, Phoenix, Arizona), is regarded by some, the finast pizzaiolo in the U.S. Ed LaDou, is another highly acclaimed pizza master. He created Wolfgang Pucks as well as California Pizza Kitchen's menu. He now makes his own at Caiote Pizza Cafe. Tony Gemignani (8 time World Champion and co-owner of Pyzano's) and Brian Spangler (Apizza Scholls, Portland, Oregon), each carry on the tradition of passion and strive for perfection. Gary Bimonte, grandson of Frank Pepe continues his grandfather's legacy at Pepe's in New Haven, Connecticut.

Another Legend is Peter Reinhart, author, baker and pizzaiolo. Peter told me once, there are only two types of pizza: good pizza and great pizza.

Peter went on a quest to find the best in the United States. His book, American Pie, chronicles his pizza adventures.

Who makes the best pizza?

You decide who makes the best . What kind do you like? The best pizza is entirely a personal choice. Your choice.

You can find an extensive listing of The Best Pizza in the World at this link:

http://pizzatherapy.com/bestpizz.htm

Discover the Legends of pizza: http://legendsof pizza.com Get free copy of Albert Grande's e-book about "Big Ideas" at this link: http://grandepublishing.com/sq.htm

The Future of Skin Care

Women have incessantly experimented with the latest magical potion under the sun in hopes of finding the fountain of youth. The new trend in creating a glowing complexion is nourishing your skin from within. Beautiful skin starts from the inside out. Drinking plenty of water, a healthy diet of eating raw fruits and vegetables, and taking nutritional supplements is the new beauty regimen in achieving healthy and radiant skin.

Keep skin hydrated and moisturized by drinking plenty of purified water. Drinking water helps the body rid itself of toxins. Your body will not produce or repair collagen when your body is dehydrated. We have all heard �Drink eight glasses of water a day�. The latest recommendation is to drink approximately half your body weight in ounces of water a day.

Incorporating raw food into your diet will improve your overall health as well as the appearance of your skin. Raw food is food in its natural state with the enzymes left intact. Heating food above 105 degrees Fahrenheit destroys the enzymes as well as vitamins and minerals. A drained enzyme supply can result in vitamin and mineral deficiencies and premature aging. People eating mostly raw food have seen an improvement in their skin and look younger.

Drinking juices jam packed with nutrients and antioxidants is the latest craze in attaining smoother skin. Antioxidants counteract free radicals that age the skin. These juices are sold as dietary supplements with a recommended dosage of one to four ounces a day. Goji Juice made from goji berries is one of the most popular. Goji berries are a nutritionally dense food containing vitamins, minerals, amino acids, polysaccharides, and potent antioxidants said to be anti-aging. Goji berries are a rich source of beta carotene which is known to help protect skin from sun-damage. Goji berries also balance the body�s pH level and boost the body's production of the human growth hormone, the youth hormone, which promotes better sleep, supple skin, and a more youthful appearance.

Expect the future of skin care to be about what you are consuming rather than what you are putting on your skin. Feed your skin from within for more youthful looking skin.

Elizabeth Kiely is the owner of EK Healthy Home and Bath: http://www.eklbc.com

To Tip Or Not To Tip - Tipping Practices Globally

Tipping is a different concept in all countries. There are places where tipping is considered impolite or rude, and other places where if you don't tip your behaviour is considered unacceptable. The first thing to be aware of is what you are tipping for and what is expected of you.

Waitrons are generally in the worst position, as they are the middlemen between the customer and the kitchen, with the manager somewhere in between. If your food is of bad quality, technically you can't blame the waitrons for that. They do not cook your food. If they tell the chef to make a steak rare and the chef overcooks it, then it is the chef's fault.

Waitrons have complete control over one aspect of hospitality, and that is the service that they supply to customers. It is on this service that tipping is based. They need to be friendly, prompt and alert. Most waitrons get about ten to twenty tables to look after, and it is not always easy to treat each table like they are the only table in the restaurant. However, they must at least try to make you feel like you are the only person they are serving. If there is a problem with your food or drink, then they must sort it out efficiently and effectively.

In the UK, it is standard to tip waitrons, but not the bar people. Tips range from 10% for an average service. If the service was bad, you can tip less and if the service was fantastic, then tip more.

In Australia, Japan and China, you need not tip. In China it is probably best if you rather don't tip. Tipping was illegal till the late 1980s and is still a bit of a grey area. You could probably get away with tipping in tourist spots, where it is presumed that you are a foreigner. But if you are in the heart of China, among the locals, then rather don't tip anyone.

There might be a service fee added to the bill of either 10% or 15% depending on the venue. If there is a service fee, then don't tip your waitrons. In France, the service fee is included in the bill as well. According to David Lebovitz, the service fee is 15% service charge in Paris, however the bills also state that it's okay to leave extra, which as David says, "leaves a lot of people confused. Even the French."

He states that tipping is an unusual occurrence in France with the locals. Most places have a service fee, and if you are in a central tourist area, then you may leave more if you want. However, in other areas, rather just stick to the service fee on the bill

In New Zealand, tipping is not expected. But if the service was good, then leave a tip. Just because tips aren't expected doesn't mean the good service should go un-rewarded.

There is a misconception, among people who don't believe in tipping, that restaurants over the world pay their staff and therefore tipping isn't necessary. This isn't always the case. There are places where waitrons don't get a regular salary and they rely completely on tips for their bread and milk.

To get a feeling of what it is like about being a waitron in today's society, there are blogs that describe the work environment to perfection. If you are still in any doubt about whether to tip or not tip, read up on these people's lives. As Waiter Rant explains in his blog post Kingdom of Sand: "Waitering is like juggling several balls in the air at the same time...Your brain is so busy keeping track of what the tables need - cocktails, desserts, spoons, refills - that not all the balls come down and you leave the restaurant with some still banging around inside your head."

Some restaurants work on a system of commission, where a waitron will get a percentage of the overall sale at his or her tables. This system isn't always considered fair, as a waitron might get an unpopular section of the restaurant for the night.

If you visit a country and you are unsure of the policy, then it is best to just leave 10% for average service and more for good service. They can always give your money back if it's not acceptable, but they can't ask you for money. These are people that have to stay on their feet for nine hours, with few breaks, if any. They have to remain patient when chefs, managers, bar people and customers get angry over things that had nothing to do with them. If you are still unsure, then ask the manager for his advice, or someone at the table next to you.

Celeste writes for Pitman's People who specialise in porters for events.

Life in the raw - The Age

Mon, 01 Sep 2008 17:18:21 GMT

The Age

Life in the raw The Age, Australia - Sep 1, 2008 AT A recent function, caterer Paul Mattei served marinated daikon with Warrigal greens and goji berries, lukewarm cauliflower soup with aged balsamic, ...

Picky Eater: Bring on the Mezzetta Vinaigretta, but hold the oil - Inside Bay Area

Tue, 09 Sep 2008 00:57:00 GMT
LOVE THE IDEA — roasted peppers, garbanzo beans, zucchini, broccoli, olives and artichoke hearts stirred up in a vinaigrette to dump on my salad, veggies or pasta. Inspired ...


goji berry smoothie
benifits of goji berries
goji berries good for
goji berries
side effects of goji berries | what is goji berry | goji berries china | goji berry juice uk | goji berries gillian