Maximum Recall Review: Obvious Scam or Ingredients That Work - South Whidbey Record

Memory retention recedes over time due to several reasons. Intellectual ability retards as you age and many other factors. These factors may include habits that we adopt over the years.

Nootropic supplements assist you beyond the limits of your brain. A nootropics supplement is a “smart drug” known for having a positive effect on brain health. It deals with Vitamin B12 deficiency and brain fog.

An absence or deficiency of Vitamin B12 can cause cognitive disability. It is common in vegetarians and adults. Youths have better memory capacity than most adults.

Eating foods that contain Vitamin B12 can improve cognitive strength and memory capacity. Your mental capacity dims over time, and while focusing on foods that are rich and are known to provide brain strength, your brain might need extra assistance with retaining mental strength. If your body has enough Vitamin B12, using supplements will not increase your B12 levels.

We all need to activate the limits of our frontal cortex. Many people do not fully utilize their brains which can create a mental fog.

WHAT IS THE MAXIMUM RECALL ADVANCED NOOTROPIC BLEND?

Maximum Recall is an advanced nootropic supplement used to establish focus and energy. It is better than most supplements you will find out there.

Maximum Recall Advanced Nootropics Blend acts as a supercharge to increase the function of the brain. It supports intellectual capacity and will boost your memory. It is associated with memory, focus, and information retention.

The pills can charge your brain and helps you to focus your thoughts to attain your goals. It strives to promote maximum utilization of the brain.

HOW IT WORKS

Maximum Recall pills charge your brain and give you the capacity to achieve your goals. It works well to help you perform tasks that take a lot of brainwork. It can help you to perform excellently at work and in school.

According to research, most people do not use their entire brain. There is a part of the brain that becomes redundant. Consequently, it creates a lapse in memory retention and concentration.

The pills give you an edge among your pairs. They can have you working with exceptional inspiration. What it does is narrows down the four crucial points in your frontal cortex, training in consciousness, mental strength, memory, and focus.

FEATURES OF MAXIMUM RECALL ADVANCED NOOTROPICS BLEND

The Maximum Recall pills allow you to develop an upgraded mental focus to execute tasks. It is a safe, clean, and quick way to boost mental execution and energy levels.

Maximum Recall pills build your energy to retain information and use that information. It develops the sharpness and focus of your brain. It can clear brain fog and allows you to use information properly.

The pills are for people who are looking to boost their psychological fitness. It helps create balance when you perform tasks and gives you the amount of physical energy you need. The Maximum Recall activates your memory and smoothes reflections.

Maximum Recall develops your brain to be able to map out your capabilities and perform tasks strategically.

When you use Maximum Recall pills, it develops information and increases your thinking speed. It enables you to exceed the limit of your thinking speed, which further allows you to achieve your goals.

COMPONENTS OF MAXIMUM RECALL PILLS

Maximum Recall uses natural ingredients to improve cognitive function. The brand created the supplement with water dissolvable ingredients. The ingredients used to enable healthy cognitive function includes L-Theanine, Caffeine, Lion’s Mane Mushroom, Rhodiola Rosea, Bacopa monnieri, Panax ginseng, CDP choline, Maritime pine bark extract, Ginkgo Biloba, and Vitamin B12 extract.

These ingredients maximally support brain function. The brain recognizes chemical composition and can only activate the supplement when it is clear of synthetic substances. The caffeine content is minimal because of its addictive properties. It blocks adenosine, the nerve that causes fatigue.

L-Theanine optimizes brain health. It boosts alertness and charges mental focus.

Maximum Recall BENEFITS

Maximum Recall boosts mental performance and supports brain health. The supplement goes up to the frontal cortex. From there, it repairs mind work, prosperity, and neurotransmitters. The pills give you the mental strength needed to conquer the day and achieve set goals. They supply your brain cells to absorb the nutrients they need to function properly.

This supplement enhances productivity and builds your memory capacity allowing you to retain information for as long as possible. It boosts your remembering skill and keeps you charged to maintain focus and perform tasks successfully.

This supplement does not just make you feel smarter. It has positive effects on your physiological and psychological health. The pills can improve your mood and help you become more motivated to seek new knowledge and retain new information. It promotes your learning capabilities and makes your time and work and in school a good experience.

FAQ

Is Maximum Recall natural? – The Maximum recall brand uses natural and safe ingredients. It contains all-natural ingredients which enable your brain to pick adequate nutrients to activate optimum performance.

What are the side effects of the supplement? – An all-natural nootropic supplement will not have side effects that are harmful to the brain. The supplement is made to be safe but may include crass content that alters the function of the brain. The caffeine content can trigger headaches, jitters, or reduce strength.

Are nootropics supplements legal? – Nootropics are legal dietary supplements.

Maximum Recall MONEY-BACK GUARANTEE

The brand allows you to take advantage of the one-month trial period and check if it serves your needs. You can get a 100% refund if it lacks the benefits that it professes.

CONCLUSION

Maximum Recall is a natural nootropic supplement that works all-around to improve mental focus and brain health.

Maximum Recall is clinically tested and proves to cleanse brain fog and boost memory capacity.

Maximum Recall is 100% safe. With Maximum Recall, you can get increased energy levels, improved memory capacity, and better focus. It also comes with lifting your mood, improving general health, and creates clearer thoughts.

Affiliate Disclosure:

The links contained in this product review may result in a small commission if you opt to purchase the product recommended at no additional cost to you. This goes towards supporting our research and editorial team and please know we only recommend high quality products.

Disclaimer:

Please understand that any advice or guidelines revealed here are not even remotely a substitute for sound medical advice from a licensed healthcare provider. Make sure to consult with a professional physician before making any purchasing decision if you use medications or have concerns following the review details shared above. Individual results may vary as the statements made regarding these products have not been evaluated by the Food and Drug Administration. The efficacy of these products has not been confirmed by FDA-approved research. These products are not intended to diagnose, treat, cure or prevent any disease.

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Secret ingredient to cloud: paving the way to private cloud - CIO

People are rushing to go to cloud, and understandably so. But what is it that you really want from cloud? And can you get those benefits yourself, on premises?

To answer that, let’s take a look at the advantages of public cloud. Many people think of cloud as renting, instead of buying, hardware. Public cloud does provide faster access to machines, avoiding the wait while hardware is ordered. You also don’t have to commit long-term to particular types of machines, as you do when you buy. But it’s not just hardware you are renting with public cloud: you’re also renting IT resources from the cloud provider.

This idea of renting both hardware and human resources brings us back to the original question: what is it that you want to get from public cloud services? 

A big part of what organizations seek is flexibility. You can start fresh and start fast with a wide variety of applications and projects. This cloud-native approach to agility is particularly attractive for innovative projects such as those that rely on heavy computation, like the model-training phases of AI and machine learning. The ability to scale up quickly and temporarily is also attractive for seasonal-based traffic spikes such as those in retail businesses.

What you get with cloud sounds great, but what do you have to give (or give up) to get it?

Costs and tradeoffs

There are three major areas where you give up something in order to gain the flexibility afforded by public cloud. An obvious one is the expense of renting from a public vendor – and as your needs grow, this is a cost that may be substantial and over which you have little control.

But a second trade-off that people often overlook is the issue of public multi-tenancy. With public cloud you don’t control who’s on the other side of the wall, as represented in this figure.

Figure 1. Multitenancy in public cloud: who’s on the other side of the wall?

This lack of control over who shares the resources and how they are shared isn’t primarily a matter of security, although that is something to consider. It’s also a question of who has priority. Public cloud makes sense as a business partly because of optimization of resource usage and costs (for the vendor) through shared resources. But usage may be heavily over-subscribed, and because you are not necessarily the first in line for resources, this can make a big difference when you have heavy workloads. You not only give up control over costs and with whom you share resources, but you may also give up control over necessary levels of performance  when you need it.

Perhaps the biggest trade-off is the third one: location. By not having machines on premises, moving data and applications becomes a challenge. Many people using public cloud services now realize that migration to cloud is harder than it seems. Moving everything all at once to the cloud is not really feasible. You may want to move only certain applications to cloud, but you most likely have many interlocking applications, so it’s hard to move just a few.

What if you could get many of the benefits of public cloud with fewer of the tradeoffs and costs? You can do this by bringing the cloud to you.

Secret ingredient to cloud (consider private cloud)

Private cloud provides much of the flexibility and convenience of public cloud but lets you keep control over costs, security, and how workloads are allocated. To consider what it would take to build and maintain a private cloud, first recognize a key reason why public clouds work as a business model: delegation.

In this context, what does delegation mean for you, and why does it matter? Part of the cleverness of public cloud is that public cloud providers lean heavily on the operator-tenant-user style of resource allocation and management (versus a more traditional IT-user style). In the operator-tenant approach, the responsibility of IT can be split across the vendor (operator) and the customer’s IT and administrative teams (tenant). This delegation model removes the need for highly skilled and intensive IT effort from the tenant and user side of the bargain ­– that’s part of what you’re getting from the cloud vendor – leaving the more basic and customized administration to the customer, hence the benefits of convenience and flexibility.

This delegation of responsibilities also makes sense for the cloud vendor. How can they afford to handle the greater IT burden? The answer is simple: tasks delegated to them are common across tenant/users, and that often means these tasks can be automated. That’s the biggest part of what makes it feasible for cloud vendors to handle IT for such huge multitenancy. Delegation in this context is radically different than just outsourcing IT. With outsourcing, goals are not aligned, and the bill, typically based on hours worked, reflects that. With cloud, the customer is paying for results rather than effort.

If you could adopt this optimized model of operations for your systems, you could bring many benefits of cloud on premises, under your own control. Here’s how.

What is needed to build a private cloud?                  

For private cloud to work, you need a scale-efficient system that truly supports multitenancy for diverse workloads at scale without putting a big burden on IT. Delegating in a controlled way makes a DevOps model possible, where users serve themselves (the roles of tenant/users in the previous model) while allowing IT teams (the operators) to handle much more standardized tasks.

Automating logistical tasks (data motion, data placement, workload balance, data replication, control over data access and usage limits, and self-healing systems) provides the efficiency that makes all this feasible. This efficiency really pays off in convenience and agility as well as resource optimization.

You don’t have to build all this automation yourself. An underlying software infrastructure for data storage and data management that is designed to handle many of the data logistical tasks automatically can reduce the IT effort and provide many self-service options for users. Internal users pay for resource usage in terms of results, not effort, by the IT teams.

Another key aspect of a cloud-native system is the ability to take advantage of containerization of applications, both for agility and to run different workloads in separately defined environments on the same shared data infrastructure. The combination of a container orchestration framework such as Kubernetes plus data infrastructure that can persist data from containerized applications is essential for building a private cloud.

Technologies that support private cloud

To address these requirements for building on-premises cloud systems at scale, HPE provides software-defined, hardware-agnostic solutions. HPE Ezmeral Data Fabric is a highly scalable data infrastructure engineered to handle data logistics automatically at the platform level.

With built-in self-healing capabilities, data fabric provides reliability at scale. Data fabric also offers an efficient management system via data fabric volumes that provides controlled delegation of tasks between users and system administrators. Data fabric’s open multi-API data access makes it ideal to support multitenancy of diverse workloads at scale, and data fabric serves as the data persistence layer for containerized applications orchestrated by Kubernetes. And to make it easier to manage multiple Kubernetes clusters in a large system, HPE provides the HPE Ezmeral Container Platform, with data fabric as the built-in data persistence layer.

To find out more about building an on-premises cloud system or a hybrid private cloud-public cloud deployment, watch the video “HPE Container Strategy” and the on-demand webinar “Data Motion at Scale.”

____________________________________

About Ellen Friedman

Ellen Friedman is a principal technologist at HPE focused on large-scale data analytics and machine learning. Ellen worked at MapR Technologies for seven years prior to her current role at HPE, where she was a committer for the Apache Drill and Apache Mahout open source projects. She is a co-author of multiple books published by O’Reilly Media, including AI & Analytics in Production, Machine Learning Logistics, and the Practical Machine Learning series.

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Does long COVID present any ingredient innovation opportunities for the industry? - FoodNavigator.com

How many people's eating experience is being diminished as a consequence of long COVID? No one really knows.

We do know that many of those infected report loss of smell and taste – called anosmia – as a symptom (it is believed that 75-95% of what we taste is actually due to the smell). This can develop into parosmia: when the smell returns but is distorted. The smell and taste of certain things – or sometimes everything – is different, and usually unpleasant.

Parosmia is currently regarded as one of the symptoms of long COVID-19 syndrome or chronic COVID-19 syndrome. But the full extent of the problem is unclear. At the start of the year, the charity Fifth Sense reported that about 60% of those with COVID suffer smell and taste disturbances; of that 60%, about 10% have persistent problems beyond four weeks. Newer data from the Imperial College London-led REACT-2 study in June 2021 suggested that more than two million people in England may have been affected by persistent symptoms lasting for 12 weeks or more after COVID.

Many can shrug off smell and taste loss in less severe and short-lived cases. In others, it can greatly impact their enjoyment of food and life. Some experience nutrition problems by eating too little or too much (in an attempt to chase those lost flavours). There are implications for food safety too. A 2014 study found that people with anosmia were more than twice as likely to eat spoilt food.

Smell and taste: the ‘forgotten’ sense​

Smell and taste disorders have always existed. But COVID put the problem firmly on the map. Speaking at a recent webinar organised by the Institute of Food Science and Technology, Dr Jane Parker from the Flavour Centre at the University of Reading, noted there was little awareness of olfactory dysfunction until COVID hit. She estimated it has since impacted a trillion olfactory sensory neurons across the globe.

"The nose as a human sensory instrument is really quite underestimated by the general public,”​ she said. “It's not until you lose your sense of smell that you realise how important it is to your general wellbeing and quality of life."​

Parosmia can be quite a debilitating disease because familiar and usually enjoyed smells and tastes become distorted and unpleasant, she explained. Coffee is the big one. Parosmics no longer smell coffee’s magical aroma: they smell burnt rubber; sewage; petrol; dead meat; rotten food or garbage.

Other common ‘trigger’ foods that become terrible tasting and smelling have, like coffee, high levels of odour-active compounds. These include foods such as meat (some consumers have turned vegetarian), onions, garlic, peppers, chocolate, citrus and apples.

The Flavour Centre at the University of Reading estimate that 15% of all COVID cases will include a long-term smell disorder or parosmia -- that's 3 million people in Europe -- 20% of the UK public have smell disorders anyway.

The phenomenon is presenting opportunities for the food industry to formulate recipes and menus, according to observers. Tapping into the needs of those consumers who are experiencing long-term difficulties connecting with their food could further help address issues related to mental health and their nutritional requirements.

Scope to make up for lost flavour​

A report from market researcher Spoonshot offers some suggestions.

“Menus that avoid ‘trigger ingredients’ and instead focus on other aspects to enhance appreciation of foods would likely to appeal to those recovering from the aftermath of the coronavirus,”​ its analysis said.

The foodservice sector has a chance to incorporate dishes with ingredients and flavours that can be appreciated by people suffering from diminished or lost sense of smell or taste, it said, adding the move could “prove extremely beneficial for restaurants and their customers”​.

There also scope to play up elements of texture and taste to make up for lost flavour. Crunchy or crisp textures or contrasting ones like crunchy and chewy can help keep food in the mouth for longer and help extend taste.

Umami flavours can increase the taste of dishes. Trigeminal – or hot, cold, spicy, tingling and electric sensations could be used to enhance consumers’ enjoyment of foods and drinks.

These solutions are not just for post-COVID sufferers and could have wider appeal. An ageing population, for instance, means there may be a longer term place for food and drink, in foodservice and retail, that aids such consumers. CPG brands could therefore look to incorporate some of these elements into products.

By way as an example, Life Kitchen -- a not-for-profit cookery school for people whose taste has been affected by cancer – launched a ‘COVID cookbook’ placing strong emphasis on ‘aroma, umami, texture, layering and trigeminal food sensations’ designed to ‘reignite the joy of taste and flavour’.

The science is still out on smell training​

Dr Parker suggested there is room for improvement in the smell training space. Studies by the Flavour Centre at the University of Reading have shown that smell training, where patients regularly smell different intense bottled odours (typically rose, eucalyptus, lemon and cloves) can improve their general olfactory function. However, smell training is designed not for parosmics, but to bring back smell for anosmia sufferers. What’s more, many parosmics find clove and lemon objectionable.

 “We don't know if it definitely works for parosmia,”​ she said. “We still need to do the studies. Unfortunately, there's no current treatment for parosmia. People have tried all sorts of interventions. ​

We don't know yet if smell training improves parosmia but we do know that by smell training for four months twice a day you can increase your olfactory function score by 6 units – that’s something but not very much. It's a slow process.”​

At the moment, all she can advise those with parosmia to do is to be patient. “It can take up to two years for people to get back to something that approaches normality and back to enjoying food.” It's a slow process. The key thing is to smell ‘something’. Some people just shut themselves down and don’t want to think about it. They’re the ones that don’t recover.”​

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Versatility remains a key ingredient of the Patriots’ roster construction - Pats Pulpit

As part of their efforts to rebuild a struggling passing attack this offseason, the New England Patriots also invested in former first-round draft pick Nelson Agholor. The team signed Agholor to a two-year contract in free agency, and he will now bring an element of deep threat ability and positional versatility to the table.

On Thursday, following his second training camp practice as a Patriot, the 28-year-old spoke to reporters. One point that was brought up was his ability to align all over the formation.

Agholor noted that learning full concepts and not just his responsibilities was part of his developmental process. In general, he appeared to be pretty pleased with having joined an offense that places value on versatility.

“I think that’s one of the cool things we do here in New England,” he said. “We like to move guys around and put guys in a position to run a variation of routes.”

His remarks came after head coach Bill Belichick also touched on the topic during his own press conference on Thursday. Belichick was asked about Agholor specifically, but he also mentioned a general ability to do multiple things within his team’s scheme and how all that relates to New England’s team building considerations.

“If one player can do multiple things and nobody else can, then it’s hard to move one guy without moving somebody else. It just really depends on what the overall makeup of the skill group is and obviously that plays into situations and formations and game plans and so forth, but generically we try to teach our guys multiple spots at all positions, not just the receiver position,” Belichick said.

“Not knowing game plan needs or roster needs, not being able to anticipate those during the regular season... If we have to create our own depth from our roster, we have some ability to do that or at least we know what our ability is. If we know a guy can go to a different spot, then we don’t want to waste time with that in the regular season. We find some other way to do it.”

The Patriots have always valued players capable of doing more than one thing or playing beyond the scope of their listed positions. Wide receiver/punt returner/quarterback/defensive back/running back Julian Edelman is one prominent recent example, but the list of versatile players is a long one across all positions.

Agholor may not fall into the same category as Edelman when it comes to versatility. However, he has shown himself more than capable of lining up in the perimeter and the slot throughout his career in the NFL.

Belichick also mentioned this part of his game on Thursday.

“Nelson has shown a lot of versatility here,” he said.

How it all will work out within the context of the Patriots’ new-look wide receiver room remains to be seen, but one thing is certain. The more you can do, the more valuable you are, the better your chances at making the roster. Agholor is a lock based on his contract status, but other players in all three phases of the game have to follow his example and show that they can help in more ways than one.

Versatility, after all, remains a key ingredient in New England’s roster construction process.

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Bars missing a key ingredient: alcohol - Marketplace

Bars are open and in many cases struggling to meet their staffing needs. But now, many bartenders are also missing a key ingredient: alcohol.

In Killington, Vermont, Patty McGrath’s Irish Pub just got troubling news from its distributor: The supply of Guinness beer may be limited.

“Well, that would certainly put a dent in things. We are the biggest seller of Guinness in the state of Vermont,” McGrath said.

They need it for pints, of course, but they also need gallons for their Guinness stew. But can’t they just switch it with another stout?

“No … no, I’m not sure that’s a possibility,” McGrath said.

Vermont is one of several states reporting alcohol shortages.

Mandrake Bar in Los Angeles is having problems too. Reopening has been like starting a new business, said owner Flora Wiegmann.

“It really was building a new menu and then building the new menu again based on what was available,” she said.

Wiegmann said bourbon, tequila and wine are among the orders that kept getting delayed.

The holdups left many bars in a tight spot after already being closed for months, according to Reid Beckers, with Classic Beverage of Southern California — one of Mandrake Bar’s suppliers. From his perspective, a step up the supply chain, the alcohol is there, but there are shortages of labor and materials.

“Glassware. Glassware is just a killer. Even if you have the product ready, you can’t get it packaged,” Beckers said.

Kegs and aluminum cans are also hard to come by.

Inefficiency is a function of the industry, said Patrick Anderson, CEO of Anderson Economic Group. After the Prohibition era, he said, each step of the supply chain was regulated.

“One of the reasons for the system we have is temperance … meaning we’re not really encouraging you to drink. And the second is to levy taxes,” Anderson said.

So when demand is hot and there’s a shortage in one place, the whole system slows down for the sake of moderation.

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A tangy Nigerian cooking ingredient is cheering the diaspora - The Economist

THE FERMENTED African locust bean, known in Yoruba as iru, has an unmistakable cheesy tang that hits you before you see it. “Iru isn’t just a flavour on the tongue,” says Ozoz Sokoh, a food blogger. After an elaborate process of fermentation, the smell is essential to its flavour. Iru is further enriched once tossed in smoky, bleached palm oil.

Long before Nestlé came to Nigeria with its Maggi bouillon cubes, iru was flavouring soups, stews and rice dishes. After independence the cube, with its monosodium glutamate seasoning, became more popular than iru, particularly in cities. But iru is making a worldwide comeback, thanks to a dish called ayamase which is packed with it.

A decade ago you would have been hard-pressed to find ayamase on a party menu. Instead you might have found ofada, a dish named after a town in south-western Nigeria close to Lagos, the commercial capital. It consists of unpolished rice and a spicy fried red-pepper beef stew. But now ayamase, the green-pepper rival of ofada, is wherever you find Nigerians, at home or abroad.

Bilikisu Raji, who lives in Ibadan, another big city in the south-west, was taught to ferment iru by her mother-in-law. The iru enterprise is run by women because, she jokes in Yoruba, the men aren’t up to it. She buys the yellow-tinged seeds in the market and boils them for 12 hours in a cauldron. She removes the chaff to reveal black-brown beans, peels them with the balls of her feet, washes them through a sieve, then boils them again. Eventually she dry-roasts them and covers them with a raffia tray to let them ferment overnight. Finally she rubs the iru in salt, then rolls it up in dry leaves, ready to sell. A small wrap weighing 20 grams goes for only 50 naira (an American dime). She survives on the patronage of foreign customers who buy as much as $25-worth at a time to use in ayamase abroad.

Nowadays you can find iru on shelves across the world. Ms Sokoh, who has lived in the Netherlands and Canada, has seen it in shops everywhere. “You find frozen iru, fresh iru, powdered iru, dried iru on the shelves in ways you couldn’t ten years ago,” she says. Suffering from high blood pressure, she steers clear of stock cubes in favour of iru. “There’s definitely a saltiness without being sodium-heavy,” she says.

To non-West Africans, iru is likely to remain a niche ingredient “like fish sauce”, sighs Tunde Wey, a popular Nigerian chef based in New Orleans. He has collaborated with an American company to sell iru in sleek jars, hoping to boost small farmers back home while getting fellow cooks abroad to appreciate its versatility. Whether or not Western foodies catch on to this superbean rich in probiotics, iru is fuelling Nigerian partygoers around the world.

This article appeared in the Middle East & Africa section of the print edition under the headline "Locust beans are back"

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empyri hemp seed extract cannabis skin care ingredient deck - CosmeticsDesign.com USA

Jennifer Grant, a biomedical engineer, launched the empyri skin care brand in October 2020​, making use of what would be waste in the cannabis industry and taking advantage of historical wisdom: As Cosmetic Design reported at the time of the brand launch, “cannabis root has been used by herbalists, physicians, and practitioners of Traditional Chinese Medicine for concerns related to inflammation, circulation, and digestion.”​

The brand’s original 3-step skin care routine product collection—cleanser, toner, moisturizer—is formulated with cannabis root ingredients such as Friedelin. “Friedelin in cannabis root decreases inflammation and preliminary feedback on the line tells us that the products really work,”​ Grant told Cosmetics Design at the time of the launch. “In addition to the fresh vitamin C [in the toner formula] that brightens and smooths skin,” ​she said, “the cannabis root extract reduces puffiness.”​

empyri launches new skin moisturizer with hemp seed extract and Aquaxyl

This month, empyri launched its new holistic hydration daily moisturizer, a first product in the line to be formulated with hemp seed extract. And already there are plans for two additional hemp-seed products, likely to launch later this year. (Looking ahead to 2022, Grant and her team are developing a men’s line of empyri products and, for the US market, a CBD product line as well.)

“Hempseed oil has been used in cosmetics for decades, known for being deeply hydrating and non-comedogenic,” ​notes Grant in this week’s media release about the launch, “but seed extract from cannabis plants is little known in skincare.”​

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On the menu: 3-ingredient salmon | Your Life Arizona | azfamily.com - AZFamily

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On the menu: 3-ingredient salmon | Your Life Arizona | azfamily.com  AZFamily
On the menu: 3-ingredient salmon | Your Life Arizona | azfamily.com - AZFamily
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Authenticity key ingredient at Tina Thai in Lewiston - Lewiston Sun Journal

Tina Danger of Lewiston poses Monday behind a spread of handmade Thai dishes at Tina Thai. Anna Gouveia/Sun Journal

For six days a week, Tina Danger of Lewiston works tirelessly in her one-woman kitchen in Lewiston to deliver handmade, fresh and traditional Thai flavor at great prices to her customers.

Freshly prepared Lemongrass Noodle Soup is served at Tina Thai in Lewiston. Anna Gouveia/Sun Journal

Since opening Tina Thai in February 2020, only one month before strict lockdowns were imposed due to the emergence of COVID-19, Danger spends her mornings prepping food for an 11 a.m. opening and spends the day taking customer orders, preparing authentic Thai dishes from scratch, and operating the register until the kitchen closes after 9 p.m.

Behind the infectious smile that greets guests is a fierce, hardworking businesswoman.

Freshly prepared Khoa Soy is served at Tina Thai in Lewiston. Anna Gouveia/Sun Journal

Danger got her start in the food industry in Thailand at age 11 when she began learning the trade under her mother, to whom Danger attributes all of her cooking knowledge. After moving to the United States more than 20 years ago, Danger helped many Thai restaurants in the Boston area set up their commercial kitchens. In addition to running Tina Thai full time, Danger currently owns two other restaurants located in Newburyport, Massachusetts, and in Hampton, New Hampshire.

Danger also serves as a mentor to newly immigrated families. She provides guidance about how to open commercial restaurants and continues to work with families as they launch their own businesses.

Tina Danger of Lewiston prepares Pad Thai at Tina Thai on Monday. Anna Gouveia/Sun Journal

At Tina Thai, Danger ensures that her dishes retain an authentic, true-to-Thailand flavor that she thinks can be difficult to find in other American Thai restaurants. She said she believes in the importance of using only quality ingredients and imports ingredients directly from Thailand.

Danger also offers a variety of plates that are not easy to find at other restaurants.

Dew Yound, a frequent customer said she drives an hour from Saco to order the Dry Noodles, which she raves are the best in the area.

If you are coming in to eat, Danger cautions that wait times can be on the longer side for large groups.

Tina Thai is open six days a week and offers limited dine-in options in addition to carry-out options. It is located at 64 Sabattus Street in Lewiston.

Tina Danger of Lewiston adds rice noodles to a wok at Tina Thai on Monday. Anna Gouveia/Sun Journal

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Authenticity key ingredient at Tina Thai in Lewiston - Lewiston Sun Journal
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Authenticity key ingredient at Tina Thai in Lewiston - Lewiston Sun Journal

Tina Danger of Lewiston poses Monday behind a spread of handmade Thai dishes at Tina Thai. Anna Gouveia/Sun Journal

For six days a week, Tina Danger of Lewiston works tirelessly in her one-woman kitchen in Lewiston to deliver handmade, fresh and traditional Thai flavor at great prices to her customers.

Freshly prepared Lemongrass Noodle Soup is served at Tina Thai in Lewiston. Anna Gouveia/Sun Journal

Since opening Tina Thai in February 2020, only one month before strict lockdowns were imposed due to the emergence of COVID-19, Danger spends her mornings prepping food for an 11 a.m. opening and spends the day taking customer orders, preparing authentic Thai dishes from scratch, and operating the register until the kitchen closes after 9 p.m.

Behind the infectious smile that greets guests is a fierce, hardworking businesswoman.

Freshly prepared Khoa Soy is served at Tina Thai in Lewiston. Anna Gouveia/Sun Journal

Danger got her start in the food industry in Thailand at age 11 when she began learning the trade under her mother, to whom Danger attributes all of her cooking knowledge. After moving to the United States more than 20 years ago, Danger helped many Thai restaurants in the Boston area set up their commercial kitchens. In addition to running Tina Thai full time, Danger currently owns two other restaurants located in Newburyport, Massachusetts, and in Hampton, New Hampshire.

Danger also serves as a mentor to newly immigrated families. She provides guidance about how to open commercial restaurants and continues to work with families as they launch their own businesses.

Tina Danger of Lewiston prepares Pad Thai at Tina Thai on Monday. Anna Gouveia/Sun Journal

At Tina Thai, Danger ensures that her dishes retain an authentic, true-to-Thailand flavor that she thinks can be difficult to find in other American Thai restaurants. She said she believes in the importance of using only quality ingredients and imports ingredients directly from Thailand.

Danger also offers a variety of plates that are not easy to find at other restaurants.

Dew Yound, a frequent customer said she drives an hour from Saco to order the Dry Noodles, which she raves are the best in the area.

If you are coming in to eat, Danger cautions that wait times can be on the longer side for large groups.

Tina Thai is open six days a week and offers limited dine-in options in addition to carry-out options. It is located at 64 Sabattus Street in Lewiston.

Tina Danger of Lewiston adds rice noodles to a wok at Tina Thai on Monday. Anna Gouveia/Sun Journal

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Nasdaq-listed MindMed Launches Human Trials OnDMT, The Psychedelic Ingredient In Ayahuasca - Forbes

Ingredients by Nature acquires Sytrinol heart health ingredient from Lonza - Nutritional Outlook

Citrus ingredients specialist Ingredients by Nature (IBN; Montclair, CA) has acquired the Sytrinol heart-health ingredient brand from Lonza. Sytrinol is a blend of palm tocotrienols and citrus flavonoids clinically shown to help support healthy levels of cholesterol, triglycerides, and LDL, and improve the LDL:HDL ratio.

Ingredients by Nature is especially interested in combining Sytrinol with one of the company’s other citrus-derived ingredients: its Eriomin lemon flavonoid ingredient that supports healthy levels of blood glucose, inflammation, and oxidative stress. “Excessive blood glucose has been linked to unhealthy cholesterol and triglyceride levels, so by adding in Sytrinol’s heart health benefits, the combo may have even greater potential for prediabetes management and cardiovascular support,” the company said in a press release.

Ingredients by Nature now owns the Sytrinol logos, web domains, and human clinical trial, patent, and marketing data. “IBN knows the formulation of the ingredient intimately, having manufactured the Sytrinol formula for many years prior to the acquisition,” it adds. “This includes years of experience manufacturing citrus-derived polymethoxylated flavones (PMFs), a key ingredient in this newly acquired blend of citrus and palm fruit extracts.”

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New partnership to develop pea and hemp varieties for ingredient processing - Yahoo Finance

Investment will increase protein content and improve functionality of Canadian pea and hemp varieties

SASKATOON, Saskatchewan, July 27, 2021 (GLOBE NEWSWIRE) -- Today, Protein Industries Canada announced a partnership to help build on the use of pea and hemp in plant-based food and ingredients.

NRGene Canada, Farmers Business Network Canada, Inc., Pulse Genetics and Manitoba Harvest are coming together to develop new pea and hemp varieties for use in food and ingredient processing, including a new pea-hemp flour blend. The partners will focus on increasing the protein content and improving the starch content and texture of ingredients derived from the new varieties, potentially increasing their use in plant-based foods and beverages across Canada and internationally.

“With this project, Canada’s small and medium-sized enterprises are once again showing us that they are at the forefront of innovation in the plant-based protein industry,” said the Honourable François-Philippe Champagne, Minister of Innovation, Science and Industry. “This collaboration will enable the partners to develop products and create new plant-protein varieties more rapidly and at a lower cost, helping meet the demands of Canadians and offering them more choices for high-protein plant-based products at their local grocery stores.”

“Canada’s agricultural sector is a global frontrunner in innovative research, creating new agri-food ingredients and products, developing new marketing opportunities, and adding value to Canadian-grown commodities. This partnership between Canada’s pea and hemp sectors will work to develop new varieties of both commodities, improving their protein and starch contents, and opening up new opportunities in plant-based foods and beverages,” said Minister of Agriculture and Agri-food, the Honourable Marie-Claude Bibeau.

Pulse Genetics will focus on improving Canada’s well-established pea sector, while Farmers Business Network Canada, Inc. will focus on the country’s growing hemp sector; both will utilize NRGene’s genomics technology in their efforts to develop new varieties. While commercialization of the new varieties won’t occur until after the project’s completion, Manitoba Harvest will work with existing varieties to develop a pea-hemp flour blend that will become a base formulation they will improve upon once access to the new varieties becomes available.

“Through this project, NRGene, Farmers Business Network Canada, Inc., Pulse Genetics and Manitoba Harvest are displaying the diverse commodities Canada has to offer, while also helping meet the needs of food manufacturers and consumers,” Protein Industries Canada CEO Bill Greuel said. “By focusing on an established protein crop, like peas, and one that’s still growing in popularity, like hemp, they’re helping diversify our sector even further—an important step in opening new markets and establishing the country as a leader in meeting consumer plant-based food demands.”

The development of these new varieties, as well as the pea-hemp flour blend, is expected to create new market opportunities along Canada’s plant-based food and ingredients value chain, including for farmers, ingredient processors and food manufacturers. The utilization and scaling up of NRGene’s genomics technology will also supply researchers and crop breeders with advanced breeding tools that will shorten breeding cycles, particularly for pea and hemp varieties.

NRGene, Farmers Business Network Canada, Inc., Pulse Genetics and Manitoba Harvest are together investing $3.3 million into the project, with Protein Industries Canada investing an additional $1.8 million. The total project investment is $5.1 million.

“We are thrilled to take part in this partnership that will advance the plant-based protein sector—one of the growing sectors impacting global sustainability,” NRGene CEO and Co-Founder Dr. Gil Ronen said. “This project is one of a kind, as it ties together companies from different stages of the industry value chain. The fact that we can apply NRGene’s cutting-edge genomics to help our partners naturally develop and grow varieties with characteristics required to the specific end-product—the pea-hemp flour blend—will bring to the market improved product in a significantly shorter time. I believe it will provide great value and global advantage to the Canadian alternative protein industry.”

“At FBN, we're constantly striving to provide our members with as many options as possible to maximize their operation's profit potential," FBN Direct, Global, President Tom Staples said. "We're looking forward to collaborating with Protein Industries Canada to bring a range of new hemp varieties to market."

“As a newcomer to the plant breeding community, Pulse Genetics is excited to be a part of this strategic partnership which combines expertise to develop innovative new products for Canada’s fast-growing plant-based protein industry,” Pulse Genetics Owner Pete Giesbrecht said.

“As the largest and longest standing hemp brand in North America, we are committed to providing our customers with the best hemp products available,” Manitoba Harvest President Jared Simon said. “Developing plant-based protein products with superior taste, functionality and nutrition aligns perfectly with our objectives as a brand, and we have a history of leadership at the farm level, working directly with growers to improve quality throughout the hemp supply chain.”

This is Protein Industries Canada’s 24^th project announcement, and their 22^nd under their Technology stream. Together with industry, they have invested more than $377 million to the Canadian plant-based food, feed and ingredients sector.

Media may contact:

Miranda Burski
Regina, SK
miranda@proteinsupercluster.ca
306-581-1340

About NRGene Canada

NRGene Canada is NRGene's subsidiary in Saskatoon, Canada, providing Canadian partners with NRGene's cutting-edge AI-based genomic tools, which are reshaping agriculture and livestock worldwide. Their cloud-based software solutions are designed to analyze big data generated by next-generation sequencing technologies in an affordable, scalable and precise manner. Coupled with a genomics lab and on-site capabilities, NRGene Canada is focusing on Canadian specialty crops such as canola, wheat, soybean, cannabis and more, and accelerates their breeding programs to significantly increase crop yield and save time and money for NRGene’s partners.

About Farmers Business Network Canada, Inc.

Farmers Business Network, Inc. is an independent ag tech platform and farmer-to-farmer network with a mission to power the prosperity of family farmers around the world, while working towards a sustainable future. Its Farmers First promise has attracted more than 27,000 members to the network with a common goal of maximizing their farm’s profit potential. FBN has set out to redefine value and convenience for farmers by helping reduce the cost of production and maximize the value of their crops.

The FBN network has grown to cover more than 70 million acres of member farms in the United States, Canada and Australia. Blending the best of Midwestern agricultural roots and Silicon Valley technology, the company has more than 600 personnel and offices in San Carlos, Calif., Chicago, Ill., Sioux Falls, S.D., a Canadian Headquarters in High River, Alta. and an Australian Headquarters in Perth. “FBN”, “FBN Direct” and “Farmers First” are registered trademarks of Farmers Business Network, Inc.

About Pulse Genetics

Pulse Genetics, based in Winkler, Man., is a plant breeding company focused on developing elite green and yellow field pea lines with solid agronomics and improved protein. The breeding program was initiated in 2010, and its operations officially became known as Pulse Genetics in 2018. With a focus on creativity and collaboration, newly created partnerships and investment in infrastructure will support the future development of innovative new pea varieties for the plant protein sector.

About Manitoba Harvest

Founded in 1998, Manitoba Harvest is a pioneer and leader in branded, hemp-based foods, with the fastest-growing products in the global hemp food market. The company's all-natural product portfolio includes hemp hearts (shelled hemp seed), hemp protein, hemp protein blends, wellness bars, granola and hemp oil. Manitoba Harvest's products are sold globally, including in approximately 17,000 retail stores across the United States and Canada.

Manitoba Harvest is a Certified B Corporation and the first Canadian food company to attain a CarbonZero Certification. A wholly owned subsidiary of Tilray, Inc. (NASDAQ | TSX: TLRY), Manitoba Harvest is a mission-based company dedicated to inspiring and empowering the worldwide community to live their very best life by providing them with products that meet the needs of their mind, body and soul and invoke a sense of wellbeing.

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Natural colors can impact an ingredient system - Baking Business

Colors exempt from certification are often sourced from botanicals, which means they bring to a formulation not only their own pH but also sugars, moisture and flavors, which can all have an impact on the ingredient system. Just as these colors can have an impact on the whole formulation, other ingredients can also impact color.

“Consider including the natural colors in the initial regulatory review and prototype development process,” said Susan Frecker, senior application scientist, Oterra. “Optimizing the baked product’s pH, leavening system, baking time and temperature, and flavor from the start will help to improve the probability of launching a successful product.”

Acid, sugars and moisture from the colors could all have an impact on the finished baked good and require adjustments either in the formulation or the process to bake out added moisture. For example, the leavening system may need to be rebalanced to accommodate any extra acid from the color ingredient, Ms. Frecker explained. This will optimize crumb texture, but bakers also might need to reevaluate the leavening system based on the dosage of color.

“Correcting for added moisture contributed from a liquid color will also ensure the formulation performs well,” Ms. Kraszewski added.

Any extra moisture will need to be baked out or other liquids will need to be adjusted to prevent absorption or shelf-life issues down the line.

The various fruits and vegetables lending their colors to baked goods also come with a lot of sugar and starch, both of which provide functionality in baked goods. ADM uses its proprietary technology to extract sugar and starches before concentrating the color pigment without these extra ingredients that could impact the ingredient system.

Dispersibility is another component formulators will want to consider when choosing an exempt color. Whether or not a color ingredient is water- or oil-soluble will help steer bakers in the direction of what kind of color to choose.

“In the case of compound coatings or chocolate, oil soluble colors are used to give a uniform color,” said AnnMarie Kraszewski, application scientist, Oterra. “If adding natural colors to a frosting, adding a water soluble color to the water portion first allows for ease of use and prevention of specking.”

Blue and red colors that are sourced from spirulina and vegetable juices like beet, sweet potato and radishes are all water-soluble. Oterra developed a line of oil-soluble and oil-dispersible colors for those applications that cannot use water-soluble colors. Encapsulated colors can also provide more concentrated colors with improved solubility.

Oil-soluble colors are important for those formulations that contain a lot of fat, like icings. By supporting the emulsion of water and oil, cakes remain moist while colorful and colors from the icings don’t bleed into the cake.

“If the icing is just a powder, sugar and flavor, we can use standard liquid color, but if you have butter in it, you have more fat, so then you need an oil-soluble color,” explained Emina Goodman, senior director, commercial color development, ADM. “You need the emulsion that gives you the brightness so you don’t have the bleed from the icing into the cake.”

When working with colors derived from sources such as beets, cabbage and paprika, the obvious question is whether these colors will impart a flavor or odor to the finished product. Food scientists are finding ways to protect finished product from these unwanted flavors and odors.

Oterra’s Hansen sweet potato, for example, contributes less flavor than beets in highly colored products like red velvet cakes.

ADM has worked on breeding out taste and smells but also developed its deodorized technology that not only concentrates the color but also removes unwanted odors and taste.

When trying to build up a vibrant color, bakers can also look to other ingredients in the system to build that color or potentially reformulate to help neutralize the base color so they don’t have to rely solely on a high dosage of the color additive.

“Sometimes we call it the base color, which is the color of the formulation without color, and it can be helpful or a barrier to reaching the desired color,” said Alice Lee, applications manager, GNT. “With red velvet cake, for instance, everyone wants an intense red on a dark chocolate base. But do you need that dark base, or can you reformulate by using some flavor to reduce the cocoa powder for a lighter color batter?”

Red velvet cake is one of the barometers for the vibrancy and efficacy of a natural color. The intensity of the color and the high pH level of a cake batter come together to make this a tricky application.

“The biggest challenge has been to make a nice stable red color for red velvet cake as a replacement for red 40,” said Jeff Greaves, Eastern US and international sales, Food Ingredient Solutions. “Of course, carmine works well for red velvet cake, but not everyone wants to use it because it’s not vegan or kosher.”

Carmine is considered a natural color as it is derived from the cochineal insect, but being an insect means the carmine color additive is off-limits to achieve a kosher or vegan label. Instead of carmine, bakers can turn to radish, red cabbage, beets, paprika and even sweet potatoes. Even when one color additive is determined to work, it might not work in a different formulation or a different bake profile.

With an extensive list of colors exempt from certification, bakers should be able to find the right one for their particular product and process, or even blend several to create beautiful colors.

“So many of the synthetics have been delisted, we no longer have a complete palette of colors on the synthetic side,” Mr. Greaves explained. “Without a natural color, it’s hard to make a really good violet color. It won’t be as good.”

With the extensive palette of colors exempt from certification at their fingertips, bakers don’t have to be limited by these label-friendly ingredients. Instead, they can embrace the opportunities they present to get creative.

This article is an excerpt from the July 2021 issue of Baking & Snack. To read the entire feature on Colors, click here.

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Solabia-Algatech launches whole algae β-glucan ingredient - NutraIngredients-usa.com

The company says its new immune-support ingredient, which is branded as BioGlena, is produced via a ‘proprietary fermentation technology’ via the organism Euglena gracilis​.

E.gracilis​ is a single celled, freshwater algal species.  Like a number of other algal species it can feed photosynthetically or can be cultivated in a fermentation scenario.

Whole algal ingredient

The company says its whole algae ingredient has a high β-glucan content, as well as protein, vitamins, minerals and fatty acids. 

The β-glucan in E. gracilis​ is known as paramylon. The company says E. gracilis​’ naturally occurring content of a β-1,3-glucan is specifically recognized by immune-cell receptors. Solabia-Algatech maintains that preclinical and clinical studies support the positive impact of this microalgae and its β-glucan on multiple aspects of immunity. 

 For example, a 2017 study conducted by Italian researchers​​ found that paramylon stimulated human immune system cells better than a commercial product derived from the cell walls of baker’s yeast (Saccharomyces cerevisiae​).

The company notes that the β-glucan content of E. gracilis ​depends on growth conditions and medium composition. Solabia-Algatech says its patented process for cultivating E. gracilis​ achieves a consistent concentration of more than 55% β-glucans in the final product. 

Composition advantage

Unlike β-glucan derived from yeast or grains, the paramylon in E. gracilis​ is contained within free floating granules that are part of the cell wall.  In other sources these molecules are strongly bound in polysaccharide matrices within the cell wall structure itself which require the cell walls to be ‘cracked’ via various extraction approaches that can involve heat, pressure or solvents. Solabia-Algatech says its whole algae ingredient has no robust cell wall to crack, leaving the paramylon ‘free’ in the powdered ingredient allowing for easy absorption in the intestine.

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Mulch a valuable landscaping ingredient - Waxahachie Daily Light

Holistic health coach shares five-ingredient recipe for Peanut Butter and Chocolate Chip cookies - WTNH.com

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Holistic health coach shares five-ingredient recipe for Peanut Butter and Chocolate Chip cookies  WTNH.com
Holistic health coach shares five-ingredient recipe for Peanut Butter and Chocolate Chip cookies - WTNH.com
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This Southern tomato sandwich is a messy, 5-ingredient ode to summer's star - The Washington Post

Every summer, as soon as I spy the first really good tomatoes at the farmers market or in my own garden — the ones you can smell before you even get a chance to taste them — I buy the biggest ones I can find. Then I stop at a supermarket on the way home to get something I reserve for just this occasion: squishy white bread. And, if I don’t have it at home, I make sure to also pick up a jar of Duke’s mayonnaise.

This is how Southerners think about the tomato sandwich. Including salt and pepper, it’s a five-ingredient, juice-running-down-your-elbow homage to the season’s crowning glory, and we don’t want anything to distract our attention from the object of our affection. Go ahead and add your cheese, your basil, your bacon, your ricotta, your avocado — all those are nice, but they are not a Southern tomato sandwich.

Unlike me, so many other tomato-sandwich fans have an arsenal of childhood memories to drive their nostalgia for the thing-and-nothing-more-than-the-thing. As Rick Bragg wrote in Southern Living, “I grew up carrying tomato sandwiches in a paper sack to work or to the river to fish, wrapped in wax paper or in wrinkled, twice-used aluminum foil, which we treated like a precious metal. I guess because it was shiny.”

That nostalgia leads to the choice of bread, too. “Southerners have had tomato sandwiches their whole life,” cookbook author Virginia Willis told me, “and when you had them as a kid there wasn’t a whole lot of artisan bread around. I love artisan bread, but not when I want a tomato sandwich.”

I was born in Georgia but raised in Texas, and my Midwestern mom would no sooner make us tomato sandwiches than she would try to grow tomatoes herself. But I possess loads of nostalgia for squishy white bread, and for mayonnaise, too. In fact, my favorite sandwich as a kid consisted of nothing more than those two ingredients.

Moreover, I made up for lost time in the Southern-cooking department as an adult, especially once my sister Teri started schooling me in some of its touch points — such as baking drop biscuits in a sizzling cast-iron skillet, serving mint juleps in a frosted silver cup, and slicing and stacking the perfect proportion of tomato, bread and mayo for the world’s best sandwiches.

Teri’s preferred method is to take her largest biscuit-cutter to the market and find tomatoes that match its size so she can use it to cut rounds out of white bread that line up just right with each red slice. She sprinkles the tomatoes with Lawry’s Seasoned Salt, and, take it from me, her sandwiches are things of beauty.

I don’t use a biscuit-cutter, and my seasoning is limited to good old salt and pepper. But I do employ a similar sense of purism about the general strategy. The tomatoes have to be very ripe, in-season specimens, preferably heirlooms. And they need to be big enough to fill the bread without the kind of layering that leads to dreaded tomato slippage. Ideally, the tomato slices are the same thickness (about a half-inch) as the slices of bread, and the amount of mayonnaise is a generous tablespoon on each side of the sandwich. You want the mayo and the tomato juices to mingle; the sandwich should be as juicy as the best tomato but not soggy, which means you should eat it immediately.

What brand of mayo? Well, even though I grew up with Hellman’s, I threw down the gauntlet for Duke’s at the beginning of this piece, while my Louisiana-native colleague Ann Maloney wouldn’t think of eating hers with anything other than Blue Plate. You would think Willis would also be a Duke’s fan, and she is, but she told me that when she lived in Massachusetts and had to mail-order Duke’s, she started using the vegan Just Mayo and loved it, so she’s stuck by it. “I like the way it tastes, but I also like that it’s contrarian,” she said before chuckling for what seemed like a solid minute at the idea of a writer known for books such as “Secrets of the Southern Table” calling for a nontraditional mayonnaise.

Willis and I agree on another important point. Right before I called her, I made and ate one tomato sandwich after another — you know, to get in the spirit — and at the end of our conversation, she said, unprompted: “The other thing is, I eat two. I will without any hesitation whatsoever eat two of the sandwiches we’re discussing in succession. It’s indulgent, but the season of the perfect tomato sandwich is so limited it’s a small indulgence.”

I wiped the last of the lingering juices from my chin and told her: I couldn’t agree more.

Ingredients

• 1 large ripe heirloom tomato (at least 14 ounces), stemmed and cored
• 8 slices soft white sandwich bread
• 8 tablespoons mayonnaise, preferably Duke’s or Blue Plate (may substitute a vegan brand such as Just Mayo), divided
• 1 teaspoon fine sea salt or table salt, divided
• Freshly ground black pepper

Use a serrated knife to cut the tomato into 1/2-inch slices. Spread one side of each bread slice with 1 tablespoon of mayonnaise. Lay a tomato slice on the mayo side of four bread slices. Sprinkle each with 1/4 teaspoon of salt and a little pepper. Cover with the mayo side of the remaining four bread slices. Cut each sandwich in half, if desired, and eat immediately.

Nutrition Information

Per serving (1 sandwich)

Calories: 318; Total Fat: 20 g; Saturated Fat: 3 g; Cholesterol: 15 mg; Sodium: 780 mg; Carbohydrates: 33 g; Dietary Fiber: 1 g; Sugar: 8 g; Protein: 5 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From Food and Dining editor Joe Yonan.

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3-ingredient blueberry muffins from TikTok's favorite grandma are a true delight - The Washington Post

These days, there’s no shortage of recipe sources, be it newspapers, blogs, cookbooks, magazines, Instagram or TikTok. Many promise simple and delicious recipes or seemingly ingenious kitchen hacks. When I see a simple recipe that promises greatness, my default reaction is skepticism. But here’s the thing: When that recipe comes from a grandmother figure, I stop and listen. Grandmothers are wise. They’re kind. They’re inherently no-nonsense.

Take “In Bibi’s Kitchen,” my favorite cookbook last year, with collected recipes from bibis (grandmothers) across several African countries. Or the Pasta Grannies account on Instagram, which documents Italian nonnas making (usually) pasta dishes with little equipment and simple ingredients.

Barbara Costello, or, Babs, as she’s affectionately known to her 160,000 Instagram and nearly half a million TikTok followers, is a 72-year-old Connecticut grandmother, who exploded on the social media scene less than 18 months ago in a space where she would seem to ge ab outlier. Social media tends to favor the young, but Costello is charting her own course, one short video at a time.

Her path to TikTok stardom began when she moved in with her daughter, Liz Ariola, a lifestyle blogger behind the site Mrs. Nipple, who was expecting her third child. Ariola was determined to break into TikTok and asked her mom to record a few videos, so Costello reluctantly posted a recipe for sheet-pan Greek chicken and potatoes. When the video received more than 100,000 views, Ariola encouraged Costello to post more, sharing family recipes as well as life and kitchen wisdom.

As her number of followers swelled, so did her reach. This year, she appeared on “The Drew Barrymore Show” and participated in a 2021 Summersalt swimwear campaign, which focused on inclusivity and body positivity, and included her daughter, who is pictured nursing her baby.

“We did [social media] on a lark and it snowballed,” said the grandmother of eight and mother of four. “I don’t have a business plan. This is very spontaneous to me. I’m not a media guru. I have a hard time negotiating a computer.”

Costello says her daughter’s demographic research found that most of her followers are between 20 and 40 years old, and she thinks many see her as a mother, or grandmother, figure. She regularly gets messages from people who have recently lost their own mother or those whose relationship with their moms has been fractured.

“I think people are hungry for connections, for the safety of home, safety of family — and maybe with me, they feel safe.”

I don’t remember how I first stumbled upon Costello's Instagram account, but I immediately felt that connection she refers to.

She’s like that funny, approachable, no-nonsense neighbor who gives you great advice over the backyard fence. What made me want to stick around was how unrehearsed Costello seemed, her prominent Chicago accent included. Her practical tips made me realize I had a lot to learn from her.

When I spied these three-ingredient blueberry muffins made with ice cream, I knew I had to try them. The idea of using ice cream is smart; it’s essentially your premade base: dairy, egg yolks and sugar. (My husband’s grandmother makes her annual holiday-time strudel using a dough that contains ice cream.) With the addition of self-rising flour and blueberries, your batter is ready for scooping and baking.

I tracked down the 1982 Southern Living cookbook that was the source of Costello’s recipe. I’m a tinkerer by nature, so I tweaked the proportions for an airier batter and a more tender crumb. I also added a little lemon zest and sprinkled the tops of my unbaked muffins with demerara sugar, which technically, made them five-ingredient muffins, but with these two — strictly optional — additions, a very good muffin became excellent. So good, my 6-year-old proclaimed them to be the best he’s ever had.

The simplicity of this little muffin recipe is emblematic of Costello’s approach to life and of her appeal. (Her most popular recipe to date is a four-ingredient dump-and-bake pizza casserole with more than 1.1 million views.) Her recipes may not be your ideal versions of dishes, but they are simple, straightforward and great for harried parents or new cooks.

Costello doesn’t sweat the small stuff and she doesn’t want you to either. Make muffins and let life unfold. “I always say there are no coincidences. … For some reason, I was supposed to stumble on TikTok, do a couple of videos and find out that a lot of people are being fed. I’m feeding them food, and I’m also feeding them in other ways.”

Storage: The muffins are best the day they’re made, but can be stored in an airtight container at room temperature for up to 2 days. Reheat in a 350-degree oven until warm.

Notes: Make sure when you soften the ice cream, it is scoopable, but not becoming ice cream soup. Smooshing solid ice cream with a wooden spoon will help achieve the right consistency.

We had success making a gluten-free version of these muffins using Bob's Red Mill Gluten-Free 1-to-1 Baking Flour. If making these muffins gluten-free, add 15 minutes of baking time and be sure to let the muffins cool for at least 2 hours before serving (this helps make them less gummy).

We did not like a vegan version of these muffins made with dairy-free ice cream; the crumb fell apart and the texture was disappointing.

Ingredients

• Generous 1 1/3 cups (255 grams) vanilla ice cream, such as Haagen Dazs brand, softened (see NOTE)
• 1 cup (130 grams) self-rising flour
• 2 teaspoons finely grated lemon zest (optional)
• 3/4 cup (105 grams) fresh blueberries
• Turbinado sugar, for sprinkling (optional)

Position a rack in the middle of the oven and preheat to 375 degrees. Grease a muffin tin with nonstick cooking spray or line with muffin liners.

In a large bowl, using a wooden spoon, soften the ice cream until it is the consistency of soft serve, then combine it with the flour and lemon zest, if using, until mostly incorporated (a few bits and bobs of flour is okay). Gently fold in the blueberries, working to distribute them evenly but trying not to crush them. The batter will be very thick.

Portion a scant 1/4 cup of the batter into each well of the muffin tin and sprinkle the tops with the turbinado sugar, if using. Bake for 30 to 33 minutes, or until the tops of the muffins are golden and domed and a tester inserted into the center of the muffin comes out clean.

Transfer to a wire rack and let cool to warm or completely before unmolding. Eat warm or at room temperature.

Nutrition Information

Per serving (1 muffin; using Haagen Dazs Vanilla Ice Cream), based on 6.

Calories: 193; Total Fat: 7 g; Saturated Fat: 4 g; Cholesterol: 32 mg; Sodium: 300 mg; Carbohydrates: 27 g; Dietary Fiber: 1 g; Sugar: 10 g; Protein: 4 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Adapted from social media influencer Barbara Costello (@brunchwithbabs on Instagram), who adapted it from a 1982 Southern Living Annual Recipes cookbook.

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