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Familiarize Yourself With These 5 Tasty British Staples

  

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Before we begin to dissect the secretly tasty dishes of British cuisine, we should probably preface that most of the confusion and mockery arises from the oddly-translated terms – but that’s just our opinion. After we make our way through a few of the Brit’s favorite dishes, feel free to make your own opinion – just try to be fair!

To avoid too much salivation, we might as well start!

The Full EnglishFull English minus the extra offal

Let’s get started with that tasty looking breakfast, full of protein, delicious fat, and a day’s worth of carbs, all in one meal. A standard full English breakfast includes bacon from a pig, scrambled, fried, or poached eggs, fried or grilled tomatoes and mushrooms, buttered toast, and sausages. If you really want the proper English to English translation, sausages are known as bangers on the other side of the ocean. Additionally, baked beans and black pudding are typical staples of this breakfast. Lastly, black pudding is made from pork blood, pork or beef fat, and a binding cereal to hold everything together.

 

Yorkshire Pudding

Available on prescription.

As an American, Yorkshire Pudding sounds like a tasty after-dinner treat. Sadly, the “pudding” part of the dish isn’t even sweet. In reality, it’s made of eggs, flour, and milk. In a sense, Yorkshire Pudding is just a fluffy bread. That being said, it’s often served with roast beef and gravy. Consider this trick-food a different version roast beef and mashed potatoes. 

 

Spotted Dick

From the loins of a sheep to the school dinner table Here’s one of those dishes that sounds much worse than what it really is. During the earlier years of this desserts invention, Spotted Dick was often made with suet (fat) and dried fruit, taking a similar form and consistency of cake. Traditionally, shredded fat from around the kidneys and loins of a sheep were used as suet. Nowadays, the suet is often replaced by more common fats like butter. Lastly, once the cake-like piece is on a plate, the entire thing is covered in custard. 

 

Shepherd’s Pie

Brown meat and potatoes

As crazy as it looks, the Shepherd’s Pie is pretty simple and straightforward. The bottom layer is composed of a meat mixture and the top layer is either a crust or a layer of mashed potatoes, the latter being more common. There is also a wide range of variations for the meat mixture. Meat or lamb is typical, but pork, chicken, fish, vegetarian, and even vegan mixtures are also possible bottom layers. 

 

Christmas Pudding

Probably good this is only served once a year.

Unless I’m entirely wrong with this supposed comparison, consider British Christmas Pudding to be like American Fruit Cake. For those of you who can speak with personal experience, please speak up and suggest a better comparative dessert. With that out of the way, Christmas Pudding (sometimes known as plum pudding), is a combination of egg, fat, and spices like cinnamon, nutmeg, cloves, ginger, and other spices. Interestingly, the alcoholic content in this dish also helps prevent the pudding from spoiling as its often left to age for a month or longer.

Assuming you’re not the pickiest of eater, we hope we explained some of these unfamiliar British foods well enough so that you’re interested in trying one (or all of them)! 


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Food

Atlanta: The South’s new Foodie Heaven

Atlanta has long been a foodie destination 

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Atlanta has long been a foodie destination for southern fried delicacies, but now the food revolution has hit the city hard. What once was a place to get the best-fried chicken collectively in the world is now cranking out upscale food. An influx of high-end culinary masters has transformed this southern city into a food lover’s paradise.

 http://atlanta.eater.com/

Staplehouse

Leading the pack is the new kid on the block, Staplehouse, Bon Appetites pick for America’s Best New restaurant. The American eatery is a non-profit set up by the family of late chef Ryan Hidinger, who past away in 2014 from Cancer. All profits go to Giving Kitchen, a charity set up by the wife of Hidinger, which supports food workers in need.

Head chef Ryan Smith cooks up the fancy farm-to-table cuisine using every useable part of the animal. Culinary daredevils like chef Smith are bringing in a new, yet old way of being sustainable. They are nose-to-tail chefs, celebrating all parts of an animal and teaching people about true sustainability.

Staplehouse is booked solid for many reasons, people enjoy eating at a restaurant that is giving back to the people that break their backs for our culinary enjoyment.

Staplehouse is located at 541 Edgewood Ave, SE, Atlanta GA. Reservations open up mid month and fill up fast, so if you want to eat a great meal while giving back to the community, Staplehouse is your choice.

 

Ponce City Market

City centered dining markets are springing back up all over the country, giving downtown diners more options in a smaller footprint. Much like L.A.’s Grand Central Market, Atlanta’s Ponce City Market gives diners more choices and an opportunity to taste cuisine form all over the globe. Food Markets like these used to be very popular and for some reason became unfavorable for a while, but the recent resurgence has open up many people’s minds about culinary adventures.

Ponce City Market is a literal who’s who of Atlanta’s top chefs and a culinary tour of the city. Within feet you can sample ramen, Cuban sandwiches, fresh pasta and some of Atlanta’s best-fried chicken. If you are only in town for one night, Ponce City Market in Midtown should be your food stop.

Ponce City Market is located at 675 Ponce de Leon Ave NE, Atlanta, GA. No reservations needed and seating is first come first served.

 The General Muir Twitter

The General Muir

Atlanta truly is a big city now that they have an authentic Jewish New York deli. New York is obviously the Mecca of delis and the all important pastrami sandwich, which if you haven’t had, then my only question is… why do you hate yourself? The General Muir is a deli that relies heavily on seasonal favorites, but you can always grab an all time favorites like the Reuben sandwich or bagels and lox.

Don’t be afraid, that huge pastrami sammie can and will fit in your mouth. If you are anywhere near Emory University, I high holy holiday recommend you stop by The General Muir. If you are in search of a Jewish High Holy meal, you are in luck; The General Muir has a full holiday menu.

The General Muir is located at 154o Avenue Place Suite B-230, Atlanta, GA. No reservations accepted but there will most likely be a line that moves quickly.

Hop on down to Hotlanta and dine on their new culinary finds, and while you are there you can sample some of the fantastic southern classics like fried chicken.

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How to Eat When you Travel

A Taste of Something Different. Enjoying local cuisine is a special part of traveling that shouldn’t be overlooked. Travelers who tend to dine on their creature comforts while otherwise being adventurous always perplex me. Why fly halfway around the globe only to eat at McDonalds? I travel specifically to sample the local flavors, explore the […]

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A Taste of Something Different.

Enjoying local cuisine is a special part of traveling that shouldn’t be overlooked. Travelers who tend to dine on their creature comforts while otherwise being adventurous always perplex me. Why fly halfway around the globe only to eat at McDonalds? I travel specifically to sample the local flavors, explore the regions’ spices and cultural specialties. The cuisine says a lot about the culture and diving head first is how I travel.

Obviously there are restrictions that I usually follow, never drink the water in Central America, avoid extreme spices and be wary of some street food. I tend to eat too much street food, but I figure if the locals eat it, why shouldn’t I? Water in third world countries in general should be avoided due to parasites that your insides might not be used to. Eating extreme spices when on a road trip is another danger all together.

Countless times I’ve been unsure about tasting something only to be completely surprised and amazed by the new flavors. Eating live octopus in Japan sounded and looked insane but once I actually did it, well, it was pretty gross, to be honest. Not everything you try will be appetizing but at least I can say that I tried it. The memory is always with me and the experience was unforgettable. Had I decided not to push my boundaries and try the still alive octopus, I don’t think the memory would last.

My travel memories are constantly awakened by smells, tastes and textures. It’s amazing how the mind connects memory and experiences. I can’t walk past a gyro shop without being reminded of my time in Greece, the aromas are so overpowering and pleasurable. Gyros are now one of my favorite dishes and I have an afternoon in Athens to thank for that.

https://kimchisoul.wordpress.com/2012/10/18/eaststreet/

Rule #1:

I have a few simple rules that I live by when I travel that apply to food. First, I always eat local my first meal. You won’t find me eating at an American chain restaurant anytime soon, even if it’s in Istanbul. Instead I’ll ask my cab driver or concierge at my hotel what food I NEED to try. You’d be amazed by how many suggestions you’ll receive.

I find that people are generally proud of where they are from and revel in the opportunity to share their favorite local spots. I know that when friends and family visit me in Los Angeles, I am a venerable fountain of information, just spewing restaurant names and my favorite dishes at anyone who will listen.

http://www.experienceproject.com/stories/Wtk-Did-You-Ever-Eat-A-Balut/2390649

Rule #2:

My second travel cuisine rule is simple… do not be afraid. Many of what you are about to eat may look, smell or even taste bad, but you cannot show fear. Instead be brave and just go for it, take a big bite, chew it up and savor the flavor. Granted, you may spit the food immediately out and that’s fine, I’ve done it. It’s a natural reaction of your body to reject some tastes, but at least you now know that whatever you just ate is bad.

My wife and I were traveling in the Philippines a few years ago and my cab driver said that we had to try balut, which if you don’t know is fermented bird embryo, and is a very acquired taste. When I first saw balut I was honestly scared, it does not look appetizing, in fact it doesn’t even look edible. The smell was horrendous and all the locals stared at me like I was about to do something real dumb, and I was. I followed my own rules and I took a bite, not a large bite, but a bite nonetheless and my reaction was violent and over the top. I spit out my bite, threw my arms into the air, yelled a primal scream and tossed some water down my throat. Was I overreacting? Sure, but with the added audience I figured a larger than life response was warranted. I got a loud boisterous reaction from the gathered crowd followed by applause. This was my favorite moment from our trip to Manila. A simple taste of local cuisine has stuck with me for years like it happened yesterday and to think, if I hadn’t been adventurous I wouldn’t have ever experienced this. Of course I remember the awful taste, but what I truly remember were the connections I made with a dozen locals that day.

https://www.youtube.com/watch?v=npF_5k9R7s0

Rule #3:

My last rule of eating while traveling involves your intestinal fortitude. When I travel, I always try whatever on the menu scares me the most. In England, this was blood pudding. Just the idea of eating coagulated blood is so unappealing to me its no wonder I was terrified by this choice. But just like all my other food related travel memories, I can perfectly paint a picture of that day. I was visiting my good pal Simon, who was on weekend leave from the British Army. We met at a local pub and began drinking pints, as the locals were known to do. Who was I to shy away from local traditions?

Simon and his mates knew I was terrified of eating blood pudding, so they egged me on for hours. I finally caved to their taunts and ordered blood pudding. A horrid looking dish, much darker than I had ever imagined and the smell was similar to an old dumpster. They come in sausage casing, which is already a strike against them, and are cut into bite size pieces. All that build up and you know what… they weren’t half bad. They taste similar to liver, very irony and grainy. The texture is one I won’t soon forget, but you know what… that day was incredible. I’m honored to have spent it with young soldiers while we sampled their local cuisine.

Remember friends, travel with your senses and you will never forget.

 

AJ

 

 

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Veganism in the Work Place – Should it be Catered for?

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When a 2020 employment tribunal confirmed that ethical veganism is protected under the Equality Act (2010), it was a turning point for the treatment of vegans in the workplace. As a protected belief, there has now been a flurry of advice issued that employers can use to help create a vegan-friendly workplace, reducing the discrimination that vegans face at work.

With this in mind, it’s clear that employers now need to carefully consider how they can best cater for vegans so that the workplace is more equitable and accessible for all. We’ve shared some great ideas to help you start making the changes that are needed.

Create Dedicated Plant Based Spaces

There are a number of quick fixes that help to show your changes in a positive light. The first thing that you could introduce is vegan only spaces in fridges and shelves where all the products are plant based and use no animal derivatives.

The great thing about doing this is not only showing respect to vegans but also helping everyone to see where the plant based and non-plant items are for them to eat. If you stock your work kitchen for your team, this will give everyone the opportunity to try new things and show their support to vegans who may have previously struggled to use the kitchen space.

Colour Code Utensils and Other Kitchen Items

Once you’ve introduced vegan food spaces, it is also important to think about labelling cutlery and utensils too, so that there is no accidental cross contamination. Many people say that doing this is taking things too far but when you consider that most restaurants have dedicated vengeance and vegetarian utensils for cooking, it’s clear that there is a need to follow suit.

You don’t need to go crazy and install a second kitchen, but making sure that everyone can access what they need without worrying will make your workplace a happier place to be.

Ensure Vegan-Friendly Food Preparation

If you buy food for the office and have a go-to caterer that everyone uses then it is important to check that they offer quality vegan options and that their vegan food items are made separately from non-vegan meals.

There has been a huge surge in people deciding to follow a plant-based diet for some or all of their meals and this has led to greater pressure being put on food providers to offer great vegan solutions. This means that finding a supplier that can meet the needs of everyone in your team is now easier than ever before!

Update Your Tea & Coffee Stations

If you have a tea and coffee station for your team to visit when they need a drink then have you taken the time to think about offering vegan options too? Coffee and tea are great choices but adding in vegan milk such as almond, soya or oat milk will ensure that everyone can enjoy their hot drinks the way they like them!

It’s also good to think about snacks that are vegan as well, from sweets and savoury items there are lots of great products that will ensure that everyone’s needs are met.

Consider Workwear and Issued Items

Plenty of workplaces have moved towards a more vegan-inclusive mindset but one area that may not have crossed your mind is workwear items and accessories. Clothes that are made from wool or safety boots and accessories that are made from leather all pose a serious problem for vegans in your workplace.

This doesn’t need to be an issue as there are so many great alternatives to choose from, ensuring that your team can wear their uniform with pride. It’s also important to remember that everyone’s needs are different and rather than creating a blanket policy that doesn’t think about the individual, it is better to speak to people and find out what works best for them, allowing you to really think about the needs of vegans in the workplace.

Don’t Forget Financial Needs

Changing food and workwear is a really clear indication that you are supportive of ethical veganism in your business, but there are other areas that will need further consideration too. If you offer a pension option to your employees then it could be time to think about whether the companies you are using are vegan friendly.

This means not taking contributions and investing them in companies that test on animals or produce animal-derived goods. There is a lot of work to be done in this area, but starting to discuss the changes that need to happen and mapping out a plan will help to show the vegans that work for you that you take their beliefs seriously.

Offer Training and Awareness Building

Implementing any type of change can cause unrest and stress in the workplace, something that everyone wants to avoid. Rather than just foisting change on your team, take the time to increase awareness of the changes that are coming and think about putting some training on for staff so that they are all aware of the changes and the reasoning behind them.

It’s also a good opportunity to explain the legal framework and provide staff with a clear system for redress should they encounter any negative or unfair treatment as a vegan – doing this will ensure that everyone is fully aware of the role they have to play in the changes that you are implementing.

Create a Vegan-Positive Environment

All these changes are great in theory but if you and your team implement them under duress then it could create a damaging and negative workplace environment. Rather than seeing changes as something that is being forced on you, take it as an opportunity to show your respect and support for vegans in the workplace.

This could be sharing positive messages about the changes, working with the entire team to get ideas on how to move forward together and creating normalcy around vegan choices, allowing vegans and non-vegans to enjoy the company’s new outlook.

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