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China is Smuggling in Un-Tariffed Honey to the US, and Only One Lab Can Stop Them

China is Smuggling in Un-Tariffed Honey to the US, and Only One Lab Can Stop Them

One lab in Georgia has been testing each honey sample to determine if it actually comes from China

Chinese beekeepers’ sneaky ways won’t fool our science labs!

When you squeeze the golden liquid out of that familiar bear-shaped bottle, do you ever wonder where it comes from? Americans consume around 1.4 pounds of honey each per year, but behind this common sweetener is a tariff war and an international scam that has resulted in millions of bottles of Chinese honey being mislabeled to avoid extra taxes, according to an article in The New York Times.

In 2001, the Commerce Department created a steep tariff for honey imported from China, which almost tripled the import duty. The tariff was a result of American honey producers complaining that Chinese honey was flooding the market. Afterward, a curious thing happened: honey production spiked in countries with low bee populations, like Malaysia and Russia. Through lab testing, it was determined that 90 percent of honey imported from Thailand, the Philippines, and Russia had actually originated in China, and the packages were slapped with other country labels when being shipped from major ports like Shanghai.

As a result, the United States has a $180 million tariff avoidance case against China. One by one, the sticky situation is solved by careful scientific procedures. The process of testing honey is daunting: each specimen that comes through the labs has to have its DNA analyzed for trace minerals and metals that will give away a country of origin.

Truth in labeling?

This label on Kraft Macaroni and Cheese from the U.K. was brought to my attention by Wheat Belly Facebook follower Jennifer.

While the warning about effects on “activity and attention in children” was meant to warn parents about the potential effects of yellow food coloring, the label nonetheless rings so painfully true.

While we know that food colorings have been associated with impaired attention and learning, as well as heightened impulsiveness, in susceptible children, we also know that wheat consumption triggers similar phenomena in adults.

It’s all about the gliadin protein in wheat, degraded in the gastrointestinal tract to small polypeptides, small enough to penetrate into the brain and affect behavior. Gliadin-derived polypeptides can distort “activity and attention in children,” but also cause mania in bipolar illness, paranoia and hallucinations in paranoid schizophrenics, food obsessions in people prone to binge eating disorder and bulimia, and appetite stimulation and mind “fog” in people without these susceptibilities.

If food companies were indeed required to provide a label revealing such effects on their foods, foods that are the product of extreme and sometimes bizarre methods to introduce novel genetic changes, well, they might have to add: Consume this food at your own risk.



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About Dr. Davis

Cardiologist Dr. William Davis is a New York
Times #1 Best Selling author and the Medical Director of the Wheat Belly Lifestyle Institute and the Undoctored Inner Circle program.

Nothing here should be construed as medical advice, but only topics for further discussion with your doctor. I practice cardiology in Milwaukee, Wisconsin.

Comments & Feedback.

Isn’t that amazing…and who is the target audience for a product like macaroni and cheese? Kids.

Isn’t that just lovely…how is this allowed to continue?!

Somewhat related to this….I attended a “gluten-free” support group/club in my community yesterday. The facilitator had us divide into groups of 3 to 4 to 5 according to our “diagnosis” or time of exclusion of gluten. We were to give our stories then speak of concerns and/or successes since eating differently. Two of us had read the W.B. book from which we’d decided to change. Two had celiac, with one person who reacts violently when exposed.
Twice, maybe more, the other W.B. lady and I told these women “you HAVE to get the book and read it. ” They were saying how they thought they were eating properly BUT were still affected. I mentioned how gluten is in EVERYTHING (or nearly so) today. That processed foods, even the supposed G.F items were NOT their friend. I wish we could have told this to the whole room. That said, the facilitator wants whomever wants to to send her “their story” via e-mail and she will post them on the club’s website. Teaching—one person at a time.

My grandson was diagnosed with Celiac Disease in May. He refused to eat gluten free after he felt better. All some he pretty much ate what he wanted , but kept losing weight. First week of school he had a horrible attack. Now is is reading labels and eating controlled portions, but he is 6/4 and weighs 135 with a 28 inch waist. He also is pretty much a vegetarian, only meat he will eat is chicken. He hate vegetables even when I disguise them. He will drink protein shakes if they are chocolate and do not have chunks. I am at a lost as what to make this 16 year old who is starving. He will eat things breaded in the gluten free flour. I make him muffins and pancakes, but I am running out of ideas. Help.

Hi Susan, This was a dilemma for me too when I first quit eating wheat. Eventually I figured it out thanks to Dr. Davis. I use his Wheat Belly Cookbook (and give it to friends and family as a gift) for many of my recipes. The pizza dough recipe is great. I add more mozzarella to mine and use fresh chopped garlic (and no onion powder). It’s so good I make the crust just for snacks and add grated reggiano parmesan on top before I bake it. It’s scrumptious! (Don’t use a pre-grated cheese except Kirkland brand grated reggiano if you don’t grate your own because many pre-grated cheeses have a gluten coating.)
The biscuit recipe is great too and I also add more cheese to it. And there are many other great recipes in the book.
If he likes veggies put them in his scrambled eggs. I saute them for a few minutes in either olive or coconut oil. And just veggies alone sauteed in coconut oil are delicious! has gluten free almond meal/flour and many other gluten-free foods.
I hope this little bit helps. You’ll gradually figure it out if you keep reading about it and trying Dr. Davis’ recipes. I know I eat all I want and never go hungry. It’s different now though since I don’t have cravings like I did with wheat and sugar. I feel great and hope your son and your family does too.

I note the inclusion on “Made from genetically modified wheat” – you’d NEVER see labeling like that in the USA. I thought actual GMO wheat was a fairytale (well, except for that *supposedly* rogue patch found in Oregon) wheat has already been so modified via so called “conventional” means, perhaps this is their tacit admission of just how far they’ve mucked it about.

> I note the inclusion on “Made from genetically modified wheat” –
> you’d NEVER see labeling like that in the USA.
> I thought actual GMO wheat was a fairytale …

It all depends on whether you’re using the dictionary definition of GM or Monsanto’s. The dictionary would cover the recklessly random gene insertion that was done for wheat since 1960. The grain industry, however, wants to hijack the dictionary, and restrict GMO to mean “explicit gene insertion”, which is not in any intentionally marketed wheat yet.

That is actually an American product, not a British/EU manufactured product.
Such ‘food’ – I use the term loosely :) has only very recently started to be imported to us here in the UK.
US military bases will have had American food products on sale for many years, but in general in UK food shops we aren’t used to seeing such products that have been imported from the USA. We don’t have GM farming here (yet) hence the strict labelling the EU insists on for imported foods. Well, what I mean is we don’t grow any GM crops – yet- but as you can see, GM products are now being imported to us. And GM soy is being used to feed our farm livestock. I imagine GM grains will be next and it will be hard for us to find grass fed meat in the future.

I remember some time back where my husband picked up the wrong veggie on his way home. Instead of fresh he picked up a BirdsEye package of frozen peas with a butter sauce. Needless to say, it was anything but real butter. The list is long on the labeling and makes you swear to never eat anything from the freezer section of the grocery store, just in case. I was appalled because it’s scary.

I remember when one of the large frozen food companies came out with the “butter sauce” on their veggies. My parents never bought it because these contained many mystery ingredients even then, but at least most of these ingredients were recognizable. We prepared our veggies with our own spices. Fast forward 30-50 years and the frozen foods have expanded in quantity and variety. Very convenient. Very expensive. Very unhealthy. Now, most ingredients are unrecognizable chemicals which also promote stable storage and enhance presentation. When Sara Lee developed their frozen baked goods, these tasted like real cakes and they were made with basic ingredients. Now, as part of a huge conglomerate. they are made with nearly all chemicals and taste that way. More profitable for the company, not healthy for us to eat.

This entire scenario frightens me too because our children and grandchildren are being groomed to develop all the illness at an earlier and earlier age that are placing the economic strain on our medical services and insurance. Heart conditions, Alzheimer’s, diabetes are no longer old peoples ailments. Crippling, life threatening allergies in grade school. How can sickly, malnourished people compete on a global scale?

Frozen foods don’t have to have the sauce or added ingredients. It’s a matter of reading labels. If a frozen vegetable, for example is ONLY the vegetable, then it’s not likely to be bad, unless it’s one prone to be “modified’. I rarely ever buy frozen produce, mainly because fresh is available and our food budget at home does NOT include purchasing meat (we eat “vegetarian-style”). Personally, I wonder how long it will be before people realize that MEATS just might contain elements of those GMO grains, particularly corn–which is WIDELY recognized as a standard GMO crop.

In the discussion on this page, the main focus seems to be the problem of wheat and health issues associated with it. I have problems with corn–which is in EVERYTHING. I almost never see anyone bashing CORN, but look how it’s grown! I live in the middle of the “corn belt” (one of the midwestern, agricultural states), and I know that the extreme pesticide use and the intense marketing of GMO corn and soy crops to farmers is widespread. CORN-derived food and food by-products appear in EVERYTHING, and probably even more ubiquitously than wheat-based food products.

CORN is every bit as much of a menace to human health and well-being as wheat and wheat-gluten are. It’s just that the “sensitivity” to corn has yet to hit the public’s awareness. I hope it does soon!

My partner’s 12-year-old grandson is on prescription Prevacid.

September 21, 2013 at 2:26 am

Sorry about the long *introduction* LOL, I did not have the link to the business week article, so I had to cut and paste, I have-no idea how I managed to get it so wrong! WE NEED A N *EDIT* BUTTON!

Barbara in New Jersey, I remember back in the early sixties when my mother was finally convinced to use corn oil. Then margarine, and converted over to using all sorts of new ‘healthy’ products. The food was not as tasty as before but she stuck to her beliefs that the evidence was so strong she kept using them. Oh, and more flour products and less meat too. More canned vegetables during the winter as well. It wasn’t long before I had some issues with cereals and the obligatory toast at breakfast. My dad suddenly had to deal with a bleeding ulcer. My aunt in SF started to show signs of arthritis. They all left this world way too soon as their health had plummeted by the eighties. Now, I see all of my cousins and their children struggling with weight and intestinal diseases. When my daughter was working for an orthodontist in the early nineties they ran a study of their young patients. More than half of them were on Ritalin. I can’t imagine now how bad it is for the children now trying to cope with misguided parents, many of whom are vegetarians but don’t follow a strict diet to ensure adequate nourishment.

It is hard enough to watch our parents and their peer get sick and then wither away because of bad nutritional advice. To see this in the younger generations is horrifying.

I can only hope that the bubble of bad nutrition and contaminated, non nourishing foods will soon burst. Hopefully this will happen before this country is bankrupted by social and health services programs. What a high price to pay for pizza, candy, cookies and chips.

We have been on the Wheat Belly now for about 1 month… love it, no cravings OMG! I am not loosing as fast as my husband but I think that is usual… since we are both in the weight loss phase… some of the recipes I have looked at (not your cookbook) call for “whey protein powder” but when I look at the ingredients, they either have some form of wheat or sucrose or both… can you help me out here… it is very expensive and I only need 1/4 cup, don’t mind buying it but I am being very careful to not hinder the weight loss. Thanks.

Gold Standard 100% Whey uses Stevia to sweeten.

This is lengthy but interesting and scary!

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Fri, Sep 20, 2013 at 9:05 PM

Interesting article from Business Week

The Honey Launderers: Uncovering the Largest Food Fraud in U.S. History

By Susan Berfield Business Week September 19, 2013

The Honey Launderers: Uncovering the Largest Food Fraud in U.S. History

Magnus von Buddenbrock and Stefanie Giesselbach arrived in Chicago in 2006 full of hope. He was 30, she was 28, and they had both won their first overseas assignments at ALW Food Group, a family-owned food-trading company based in Hamburg. Von Buddenbrock had joined ALW—the initials stand for its founder, Alfred L. Wolff—four years earlier after earning a degree in marketing and international business, and he was expert in the buying and selling of gum arabic, a key ingredient in candy and soft drinks. Giesselbach had started at ALW as a 19-year-old apprentice. She worked hard, learned quickly, spoke five languages, and within three years had become the company’s first female product manager. Her specialty was honey. When the two colleagues began their new jobs in a small fourth-floor office a few blocks from Millennium Park in downtown Chicago, ALW’s business was growing, and all they saw was opportunity.

On March 24, 2008, von Buddenbrock came to the office around 8:30 a.m., as usual. He was expecting a quiet day: It was a holiday in Germany, and his bosses there had the day off. Giesselbach was on holiday, too she had returned to Germany to visit her family and boyfriend. Sometime around 10 a.m., von Buddenbrock heard a commotion in the reception area and went to have a look. A half-dozen armed federal agents, all wearing bulletproof vests, had stormed in. “They made a good show, coming in with full force,” he recalls. “It was pretty scary.”

The agents asked if anybody was hiding anywhere, then separated von Buddenbrock and his assistant, the only two employees there. Agents brought von Buddenbrock into a conference room, where they questioned him about ALW’s honey business. After a couple of hours they left, taking with them stacks of paper files, copies of computer hard drives, and samples of honey.

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Giesselbach returned from Germany three days later. Her flight was about to land at O’Hare when the crew announced that everyone would have to show their passports at the gate. As Giesselbach walked off the plane, federal agents pulled her aside. She, too, answered their questions about ALW’s honey shipments. After an hour, they let her leave. The agents, from the U.S. Department of Commerce and the Department of Homeland Security, had begun to uncover a plot by ALW to import millions of pounds of cheap honey from China by disguising its origins.

Americans consume more honey than anyone else in the world, nearly 400 million pounds every year. About half of that is used by food companies in cereals, bread, cookies, and all sorts of other processed food. Some 60 percent of the honey is imported from Argentina, Brazil, Canada, and other trading partners. Almost none comes from China. After U.S. beekeepers accused Chinese companies of selling their honey at artificially low prices, the government imposed import duties in 2001 that as much as tripled the price of Chinese honey. Since then, little enters from China legally.

Von Buddenbrock and Giesselbach continued to cooperate with the investigators, according to court documents. In September 2010, though, the junior executives were formally accused of helping ALW perpetuate a sprawling $80 million food fraud, the largest in U.S. history. Andrew Boutros, assistant U.S. attorney in Chicago, had put together the case: Eight other ALW executives, including Alexander Wolff, the chief executive officer, and a Chinese honey broker, were indicted on charges alleging a global conspiracy to illegally import Chinese honey going back to 2002. Most of the accused executives live in Germany and, for now, remain beyond the reach of the U.S. justice system. They are on Interpol’s list of wanted people. U.S. lawyers for ALW declined to comment.

In the spring of 2006, as Giesselbach, who declined requests for an interview, was preparing for her job in Chicago, she started receiving e-mail updates about various shipments of honey moving through ports around the world. According to court documents, one on May 3 was titled “Loesungmoeglichkeiten,” or “Solution possibilities.” During a rare inspection, U.S. customs agents had become suspicious about six shipping containers of honey headed for ALW’s customers. The honey came from China but had been labeled Korean White Honey.

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The broker, a small-time businessman from Taiwan named Michael Fan, had already received advice from ALW about how to get Chinese honey into the U.S. ALW executives had told him to ship his honey in black drums since the Chinese usually used green ones. And they had reminded him that the “taste should be better than regular mainland material.” Chinese honey was often harvested early and dried by machine rather than bees. This allowed the bees to produce more honey, but the honey often had an odor and taste similar to sauerkraut. Fan was told to mix sugar and syrup into the honey in Taiwan to dull the pungent flavor.

After Fan’s honey shipment was confiscated, an ALW executive wrote to Giesselbach and her colleagues: “I request that all recipients not to write e-mail about this topic. Please OVER THE TELEPHONE and in German! Thank you!”

Nonetheless, Giesselbach and executives in Hamburg, Hong Kong, and Beijing continued to use e-mail for sensitive discussions about the mislabeled honey. When Yan Yong Xiang, an established honey broker from China they called the “famous Mr. Non Stop Smoker,” was due to visit Chicago, Giesselbach received an e-mail. “Topic: we do not say he is shipping the fake stuff. But we can tell him that he should be careful on this topic + antibiotics.” E-mails mention falsifying reports from a German lab, creating fake documents for U.S. customs agents, finding new ways to pass Chinese honey through other countries, and setting up a Chinese company that would be eligible to apply for lower tariffs. Giesselbach comes across as accommodating, unquestioning, and adept.

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ALW relied on a network of brokers from China and Taiwan, who shipped honey from China to India, Malaysia, Indonesia, Russia, South Korea, Mongolia, Thailand, Taiwan, and the Philippines. The 50-gallon drums would be relabeled in these countries and sent on to the U.S. Often the honey was filtered to remove the pollen, which could help identify its origin. Some of the honey was adulterated with rice sugar, molasses, or fructose syrup.

In a few cases the honey was contaminated with the residue of antibiotics banned in the U.S. In late 2006 an ALW customer rejected part of Order 995, three container loads of “Polish Light Amber,” valued at $85,000. Testing revealed one container was contaminated with chloramphenicol, an antibiotic the U.S. bans from food. Chinese beekeepers use chloramphenicol to prevent Foulbrood disease, which is widespread and destructive. A deal was made to sell the contaminated honey at a big discount to another customer in Texas, a processor that sold honey to food companies. According to court documents, ALW executives called Honey Holding the “garbage can” for the company’s willingness to buy what others would not. Giesselbach followed up with Honey Holding, noting “quality as discussed.” The contaminated container was delivered on Dec. 14, 2006.

Von Buddenbrock’s introduction to the honey-laundering scheme came months after he’d settled into Chicago. In the spring of 2007 he was getting ready to take over the U.S. operation from a university friend, Thomas Marten. They talked about the business every other week for a couple of hours over dinner. One night at an Italian restaurant near their office, Marten told von Buddenbrock about ALW’s mislabeling Chinese honey to avoid the high tariffs. “The conversation started normally,” says von Buddenbrock. “Then he started talking about honey. I always took notes in all our meetings, and I tried to take notes then. He told me I shouldn’t. I was surprised and a bit shocked about what I was hearing. We were talking about something criminal, and some people imagine meeting undercover, in a shady garage.” They were out in the open, eating pasta. Marten could not be reached for comment.

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Von Buddenbrock took over from Marten in August 2007. The raid on the ALW office on North Wabash Avenue occurred seven months later, after U.S. honey producers had warned Commerce and Homeland Security that companies might be smuggling in cheap Chinese honey. Low prices made them suspicious. So did the large amount of honey suddenly coming from Indonesia, Malaysia, and India—more, in total, than those countries historically produced.

Although the illicit honey never posed a public health threat, the ease with which the German company maneuvered suggests how vulnerable the food supply chain is to potential danger. “People don’t know what they’re eating,” says Karen Everstine, a research associate at the National Center for Food Protection and Defense. The honey business is only one example of an uncontrolled market. “We don’t know how it works, and we have to know how it works if we want to be able to identify hazards.”

After they were questioned in March 2008, von Buddenbrock and Giesselbach continued to work for ALW. “We didn’t know what direction this was going to go,” says von Buddenbrock. “I was considering leaving, but I thought this might actually be a good opportunity for me.” If ALW got out of the honey business, he could focus on selling the products he knew more about. The ALW executives in Hamburg, he notes, kept in touch by e-mail but for obvious reasons no longer traveled to the U.S. Giesselbach, meanwhile, arranged to return to ALW’s Hamburg office it’s not clear if she was being sent home by the company. Her flight to Germany was on Friday, May 23.

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Von Buddenbrock drove her to O’Hare, hugged her goodbye beside the curb, and got back in his car. It was late afternoon, the beginning of Memorial Day weekend, and he called his assistant to see if he needed to return to the office. While he was on the phone, an unmarked Chevy Impala drove up behind him. Officials shouted for him to pull over, arrested him, and drove him to a downtown Chicago courthouse where Immigration and Customs Enforcement (ICE) agents, federal prosecutors, and his lawyer were waiting. About 20 minutes later, Giesselbach was brought in. She had been arrested before she checked in for her flight. “We were not allowed to talk, but I could see on her face that she was shocked,” says von Buddenbrock. “We were both in complete disbelief.”

Von Buddenbrock had also booked a flight to Germany for the following week he planned to attend a friend’s wedding and return to Chicago. “I think that made the agents nervous,” he says. “At that point they didn’t know the complexity of the scheme. They probably thought No. 1 and No. 2 are leaving the country.”

He and Giesselbach were charged with conspiring to import honey from China that was mislabeled and adulterated. They were taken next door to the Metropolitan Correctional Center, where they turned over their belongings, put on orange jumpsuits, and waited. “I was tense and nervous,” says von Buddenbrock. “But I managed to get along. I speak Spanish. I like soccer.” He played Monopoly with someone’s contraband dice. He got to know Joey Lombardo, the mafia boss. “He gave me a recommendation for an Italian restaurant.”

Back in Hamburg, Wolff told local newspaper Abendblatt: “The accusations against us are unfounded, and we will fight them with every legal means.”

On Monday, June 2, agents seized thousands more files from ALW’s office. Later that month, Giesselbach and von Buddenbrock were released after posting bond and continued to cooperate. “At first we didn’t have any clue how big it was,” says Gary Hartwig, the ICE special agent in Chicago in charge of the investigation.

“They were extremely sophisticated and intelligent in some ways, but so sloppy in other ways. What do they think—no one can translate German?”

ALW soon closed its U.S. operations and cut off contact with Giesselbach and von Buddenbrock. “ALW had such a nice scheme that functioned so well for a while,” says T. Markus Funk, an internal investigations and white-collar defense partner at Perkins Coie who was a federal prosecutor in Chicago when the ALW investigation began. “They were extremely sophisticated and intelligent in some ways, but so sloppy in other ways. What do they think—no one can translate German?”

In Germany, Giesselbach’s parents pleaded with ALW to help their daughter, but “the company cowardly abandoned their young employee without any help when she was in dire straits,” her father, Frank, says in an e-mail. One ICE agent called Giesselbach a marionette the puppet master was Wolff. “I feel that Stefanie and Magnus got the rough end of the pineapple,” says Funk.

Giesselbach and von Buddenbrock each pleaded guilty to one count of fraud in the spring of 2012. According to Giesselbach’s plea agreement, between November 2006, when she arrived in Chicago, and May 2008, when she was arrested, as much as 90 percent of all honey imported into the U.S. by ALW was “falsely declared as to its country of origin.”

In February 2010, Wolff & Olsen, the century-old conglomerate that owned ALW, sold it to a Hamburg company called Norevo. According to an affidavit by one of the ICE agents, the sale was a sham a former ALW executive assured customers in the U.S. by e-mail that after the sale was complete it would be “business as usual.” The transaction price was not disclosed. Norevo replied to a request for comment with a statement that had been posted on its website in March 2010. It concludes: “Within the frame of this acquisition, as legally required, the whole staff [of ALW] was taken over by Norevo, allowing for the business continuity of the company.”

Giesselbach went to jail. For one year and one day, she was Prisoner 22604-424 at Hazelton, a federal penitentiary in Bruceton Mills, W. Va. In a sentencing memo, Giesselbach’s lawyer wrote of his client: “She was living her youthful dream of international travel and business under those circumstances she ignored her good judgment and went along with her predecessor’s scheme knowing it was wrong.” Giesselbach was released on Sept. 8 and is being deported. Von Buddenbrock was put under home confinement in Chicago for six months. His last day in an ankle bracelet was Friday, March 8. On the Monday after that, he self-deported. “I was relieved and happy, but I wasn’t sure what’s going to come,” he says. He’s settling back into life in Germany. “At the beginning it was a bad, lone wolf, so to speak,” he says. “Later, digging deeper the government found it was more than just ALW. A lot of people were doing it. It was an open secret.”

A second phase of the investigation began in 2011, when Homeland Security agents approached Honey Holding, ALW’s “garbage can,” and one of the biggest suppliers of honey to U.S. food companies. In “Project Honeygate,” as agents called it, Homeland Security had an agent work undercover for a full year as a director of procurement at Honey Holding.

In February 2013, the Department of Justice accused Honey Holding, as well as a company called Groeb Farms and several honey brokers, of evading $180 million in tariffs. Five people pleaded guilty to fraud, including one executive at Honey Holding, who was given a six-month sentence. Honey Holding and Groeb Farms entered into deferred prosecution agreements, which require them to follow a strict code of conduct and to continue cooperating with the investigation.

When it announced the deferred prosecution agreement, Groeb Farms, which is based in Onsted, Mich., said it dismissed two executives who created fake documents and lied to the board of directors even as the company’s own audits raised concerns that honey was being illegally imported. “Everything we are doing at Groeb Farms this year has been to ensure the integrity of our supply chain,” Rolf Richter, the company’s new CEO, said via e-mail. Groeb Farms paid a $2 million fine.

In a statement on its website, Honey Holding says it accepted full responsibility and that in its settlement “there will be neither admission of guilt nor finding of guilt.” The company, now called Honey Solutions, is paying its $1 million fine in installments

The Chinese certainly are noted for their less than ethical ways of doing business. When it comes to purchasing food, I don’t buy anything imported from China because it is almost always inferior quality and raised or processed in the most unsanitary conditions. Just remember where all these new and deadly viruses surface.

The more print these scandals get, the better off we are. While the bubble has not burst yet, more and more Americans are rejecting what our government tells us to eat and what our doctors prescribe for us to in order to maintain our “healthy whole grain” diet that is making us all sick.

Consuming honey makes almost no sense. Even if you only buy locally produced honey that you are sure has not been adulterated, it’s still loaded with fructose, and if it’s all from one colony, the botulism risk is, for some reason, higher.

Nature’s Hollow makes a xylitol honey substitute.

Sorry about the long *introduction* LOL, I did not have the link to the business week article, so I had to cut and paste, I have-no idea how I managed to get it so wrong! WE NEED A N *EDIT* BUTTON!

We just had the GARLIC FESTIVAL in GILROY, roughly one hour from San Francisco , the largest producer of garlic in the USA! The produce manager at Safeway just told me that a good amount of the garlic that they sell comes from China! But nobody knows of course ! I find it outrageous!

> … a good amount of the garlic that they sell comes from China!

Everyone needs to be careful about food from China.
Anyone who doesn’t think so, has a very short memory:
Part of that entry: “In a teleconference with reporters on 1 May [2007], officials from the FDA and U.S. Department of Agriculture said between 2.5 and 3 million people in the United States had consumed chickens that had consumed feed containing contaminated vegetable protein from China.”

A significant percentage of Chinese suppliers will ship whatever they think they can get away with. We see it in my day job (ag machinery).

Country of origin is crucial consumer information, and the food industry is fighting efforts to mandate such labeling even though it’s routine in hardgoods. It may not even happen after the first big human die-off from contaminated Chinese food. It’s up to us to demand this information at the store. Start a garden if you haven’t already.

I live in Hong Kong and people come across the border from the Chinese Mainland to buy food items here. Yep! Even the Chinese don’t want to eat Chinese food products if they can help it!

I am thinking of a different warning label.
You have been hit by a bio-chemical weapon. If you experience symptoms, such as lack of concentration, disorientation and or nausea, seek immediate medical attention from a non-mainstrem practioner.

We really would have truth in labeling then…..naw, can’t have that! )

This is the first part of an article from yesterday’s NYTtimes. I thought it was very telling about how our minds work when we try to restrict calories. I think most of us who have given up on wheat and other grains don’t have the kind of problems described in the article. In other words, those cookies in the middle of the table would not distract us in any way, shape or form.

The Mental Strain of Making Do With Less
Published: September 21, 2013

DIETS don’t just reduce weight, they can reduce mental capacity. In other words, dieting can make you dumber.

Understanding why this is the case can illuminate a range of experiences, including something as far removed from voluntary calorie restriction as the ordeal of outright poverty.

Imagine that you are attending a late-afternoon meeting. Someone brings in a plate of cookies and places them on the other side of the conference table. Ten minutes later you realize you’ve processed only half of what has been said.

Why? Only half of your mind was in the meeting. The other half was with the cookies: “Should I have one? I worked out yesterday. I deserve it. No, I should be good.”

That cookie threatened to strain your waistline. It succeeded in straining your mind.

This can happen even with no cookie in sight. Dieters conjure their own cookies: psychologists find that dieters have spontaneous self-generated cravings at a much higher rate than nondieters. And these cravings are not the dieters’ only distraction. Diets force trade-offs: If you eat the cookie, should you skip the appetizer at dinner? But that restaurant looked so good!

Many diets also require constant calculations to determine calorie counts. All this clogs up the brain. Psychologists measure the impact of this clogging on various tasks: logical and spatial reasoning, self-control, problem solving, and absorption and retention of new information. Together these tasks measure “bandwidth,” the resource that underlies all higher-order mental activity. Inevitably, dieters do worse than nondieters on all these tasks they have less bandwidth.

One particularly clever study went further. It tested how dieters and nondieters reacted to eating a chocolate bar. Even though the bar provided calories, eating it widened the bandwidth gap between dieters and nondieters. Nondieters ate and moved on, but dieters started wondering how to make up for the calories they had just ingested or, even more fundamentally, pondered, “Why did I eat the bar?”

In other words, diets do not just strain bandwidth because they leave us hungry. They have psychological, not just physiological, effects.

The basic insight extends well beyond the experience of calorie counting. Something similar happens whenever we make do with less, as when we feel that we have too little time, or too little money. Just as the cookie tugs at the dieter, a looming deadline preoccupies a busy person, and the prospect of a painful rent payment shatters the peace of the poor. Just as dieters constantly track food, the hyper-busy track each minute and the poor track each dollar.

re the recipe and health benefits challenge you posted on the FB page:
Pan-fried/steamed lamb with onions, salt pepper, garlic, cooked in coconut oil and bit of cream cheese. Place sizzling lamb onto plate, add onions on the top.
Add a dollop of avocado (+pepper, lemon juice, olive oil), artichokes and tomato (a little salt).
Total yum!

Benefits of wheat-free:
No more vertigo in the car,
greater ability to move,
clearer brain,
stronger mentally and emotionally
Sinuses lessened
When I need my medication it actually WORKS!
(though still learning about that! :()
more energy
no feelings of heat flashes (used to have some, no more!!)

My husband I have been wheat free since 1/1/2013. Thank you for all the great information on the dangers of wheat. My husband has lost 30 pounds and now weighs 200 pounds and stands at 6𔃼″. He is almost 63 and very active. We walk 2 miles a day, bike 5 miles and usually swim a mile every other day when we can. The pool has been closed for the last month though. Yesterday while on vacation at “the Happiest Place on Earth”, Disneyland, spending six hours walking and going on rides, drinking lots of water and resting we decided it was time to leave. We went to get some dinner, Chicken. . During our meal my husband complained of a rapid pulse rate. We returned to our hotel and he still was complaining so I called the paramedics. They arrived took vitals of BP 156/96, pulse 160, blood sugar 78. They told me to take him to the hospital. While at the hospital they gave him two does of Adenosine and monitored him for awhile. Doctor said my husband has SVT and Hypokalemia. They discharged him from ER with a prescription for Metoprolol and gave him potassium, which was at 3.4 MMOL/L. I guess our question to you is as a cardiologist what are your thoughts? He also had a similar episode last March which also included being dehydrated. Recommended foods high in potassium are of course whole grain cereals and breads, fresh fruit. Yikes.

P.S. my husband has been on Norvasc for several years and no other medication.

Thanks for any input you can offer.

This may be a more suitable question for Dr. Davis’ other site, Track Your Plaque see link at page bottom. Note: subscription site, and I’m not a member.

> … been on Norvasc for several years and no other medication.

Given the weight loss and healthy diet, what are the indications that this drug is still necessary? A quick look at Wiki says that palpitations are a common side effect of Amlodipine, and tachycardia is only a bit less common.

> Recommended foods high in potassium are of course …

Are you taking any supplements at all? Modern humans need to review their micronutrient status periodically. Certainly have a look at:

He has been taking all the supplements and coconut oil as well. So, it sounds like the Norvasc could be causing the problem?! He’s been on it for decades. Even with the still elevated BP, perhaps he should gradually reduce his dose and get off of it? We are at the pharmacy now and “they” do not show the side effect you stated above. Any help or advice would be a appreciated. HT8a

Keeping in mind that I am not a doctor, and have therefore already told you more than I know …

> He has been taking all the supplements …

That’s pretty vague. I would expect, for example, for a naturopath or functional medicine doc to inquire specifically about B3 (Niacin) intake, which is often the try-this-first treatment for high BP.

> So, it sounds like the Norvasc could be causing the
> problem?! … We are at the pharmacy now and
> “they” do not show the side effect you stated above.

Both side effects are easily found in a web search for side effects of Norvasc or Amlodipine. The pharmacy clerk might need to read beyond the Pfizer promotional literature.

It is estimated that only 5% of adverse reactions to drugs ever get reported.

Understood on all accounts. Thank you for you help.

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Home Recipe For Hydroxychloroquine (HCQ)

Dr. H. J. Roberts and I attended the American College of Physicians in Atlanta in March 1995. You could join different discussions in classes and we choose one that advertised Chronic Fatigue, It was next to the last subject and wouldn’t you know it, the professor said “we don’t know where this came from so we will skip it”. We wanted to advise the group the connection is aspartame. Cher suffered from Epstein Barr and was advertising Equal. I sent her information and she turned down the $900,000 they offered her to continue to advertise this addictive, excitoneurotoxic, genetically engineered, carcinogenic, teratogen, drug and adjuvant.

In “Aspartame Disease: An Ignored Epidemic” by the late world expert H. J. Roberts, M.D. he goes into the autoimmune diseases that can be triggered or precipitated by aspartame. Dr. James Bowen said about lupus: “The ability of methyl alcohol/formaldehyde to create antigenicity, especially as combined in aspartame molecules is so great as to cause severe autoimmune reactions to the tissues deformed by formaldehyde polymerization, adduct formation. The immune system turns against the victim’s tissues: Lupus.”

Dr. Mikovits also speaks of autism. MIT said by 2025 one out of two babies will be born with autism. One aspartame victim said she has three children by two husbands and drank diet soda through pregnancy. All three children have autism . They work two jobs for a trust to care for their children when they are gone. It has been known for years aspartame causes autism as well as vaccinations. It has also been attributed to Round Up. G. D. Searle made a deal with the FDA to seal the teratology studies and it took me 8 years to find them. Read the Bressler Report. My web site are the initials for Mission Possible World Health International with a dot com. Social media has censored the site because there you can find the FDA reports, scientific peer reviewed research, the real CDC investigation along with congressional hearings and other documents that are suppose to be a matter of public record.

Read on for the formula for Hydroxychloroquine.

Dr. Betty Martini, D.Hum, Founder
Mission Possible World Health Intl




















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Satan’s Archangel, Bill Gates, Is Preparing the Final Assault Upon All of Humanity

If this article were a court case, it would begin with a presentation of established scientific, political and economic facts. Once discovery was completed, testimony would be offered in order to demonstrate intent and motive. However, I would like to start this article with the intent to prove motive.

This is Part One of a two part series.

Motive: Depopulation on a Biblical Scale

The Bible says that if Jesus did not return and intervene, there would be no flesh let alive. Humanity is fast approaching the time when they are going to need divine intervention from the Lord!

Who is behind the emerging depopulation attempts that are beginning to surface in mass? The answer, at its root is Satan.

Former NSA agent, Vance Davis and myself have been good friends for 28 years. I first heard Vance on Art Bell’s show in 1993 as they were discussing the secret space program and I subsequently reached out to him and a long relationship has ensued. To cut to the chase, in Vance’s NSA training, he was taught that there was a long-standing war in the cosmos and the bad guys lost. The bad guys were Satan and the fallen angels and unfortunately for us, they descended from their destroyed planet and came to Earth where they bred with earth women (see Genesis 6). And this development, in part, has become the scourge of the modern world.

Vance told me that his training taught him that Satan sought to destroy the soul of humans, God’s prized possession. However, Satan was unable to unlock the secret of the soul and therefore, the strategy changed to morphing and destroying the human being himself. Satan seeks to make a mockery of God’s creation before attempting to completely alter and then destroy all life on the planet.

In 1993, the term transhumanism did not exist. However, as Vance I began to share information, this is exactly what he described (ie the evil science of transhumanism). It was 28 years ago that Vance taught me about what was coming today. In short, this is exactly what we are seeing today.

The Vaccines

With regard to these matters, I have a unique perspective. Most people are seeing these events for the first time and are horrified as we are seeing Vaccines unveiled that are fundamentally altering our DNA (see Part Two). As I look at the emerging evidence that is being highly suppressed, I know that I have been told that this was coming back in 1993.

The death rate connected to the vaccines is off the charts, however, the real death rate is not known to most and the figures are not readily available. We know that the vaccine manufacturers skipped to the animal trials. You are the animals, the guinea pigs. This was done, not because Covid was such a threat, it was done under the guise of a fake emergency. Covid is deadly, but not for most of us.

As with any plague, Covid is not producing bodies piling up in the street. States that have no mask mandate and whose businesses are open, often have lower infection rates than states with draconian lockdown procedures. Masks don’t work, social distancing does not work and the tests do not work. This has all been verified, but the quieter voices of science are being extinguished through censorship, threat of job loss and even violence. Yes, elderly people with comorbid conditions are at risk, but they are for the flu as well. And Covid deaths, as a stand-alone statistic, is not as deadly as the flu! Even the CDC has bumped against this fact with faint reference to Covid deaths with no comorbidity.

The whole process of subjugating society is a joke. Churches cannot be open, but casinos and strip clubs can be. In the early days, the box stores of the elite (eg Walmart) could be open, but small businesses that sell many of the same products could not be. Covid must not visit Walmart as it decimates small businesses in the same community.

Why the Deception?

It is clear that the old has to be destroyed in order to usher in the new. The lockdowns so debilitated society that it created the pretext for what is coming. And what is coming is hell on earth. It is indeed Biblical and will result in the demise of most on the planet. Satan has no shortage of servants. Bill Gates could be listed as Satan’s main archangel in his assault on humanity. Gates is at the forefront of destroying billions though his unsafe vaccines (see the upcoming Part Two). Gates is also preparing to starve humanity to death and the survivors will be bent to the will of the globalists (ie despots like Bill Gates).

As I look at the motives of reporters from Fox, MSNBC, CNN et al, I am amazed that some are not rebelling and revealing all. They are uncovering, the same data that I am exposed to. They have to know what is coming. They know that their future meals will consist of bugs for protein. Yet, they say nothing. However, the targeted alt media is saying much on this topic as many are paying a heavy price for their candor and integrity in reporting.

At the end of the day, humans are under assault and with the roll out of the vaccines, with the ever-increasing death rates, Satan is enacting his revenge against God through morphing our bodies. As Steve Quayle likes to say, “Shot in the arm, shot in the head, makes no difference, either way you are dead!” However, and make no mistake about it, our final destruction is Satan’s final goal. He wants nobody left alive to inherit the Kingdom of Heaven as Satan is apparently living out the mantra “If I can’t have it, nobody else will, either.”

Many struggle with the concepts of depopulation and transhumanism. However, I have had 28 years of experience with these concepts. Additionally, the GENSIX transhumanism conference from a few years ago went a long way to educating several on what is coming. However, most people remain ignorant regarding the dangers that are unfolding as I write these words. In the next part in this series, let’s see if we cannot rattle some cages. (Click to Source)

5 Other Coronavirus Myths

Pets Can Spread Coronavirus

Currently, there is no evidence that your pets can be infected with coronavirus, but, still, it's a good idea to wash your hands with soap and water after contact with animals.

Eating Garlic Can Help Stop Coronavirus

Garlic does have antimicrobial properties, but there is no evidence that eating garlic will protect you from coronavirus. Sorry.

Spraying Alcohol and Chlorine All over Your Body Will Kill the Coronavirus

We're only going to tell you this once, spraying alcohol or chlorine all over your body will not kill viruses that have already entered your body. Stick to using alcohol and chlorine to disinfect surfaces, not your body.

You Don't Need to Wash Your Hands, Just Blow Them Under a Hand Dryer

We can't even believe we have to dispel this, but hand-dryers alone won't protect you from coronavirus. Wash your hands. Regularly. With soap and water.

Goods Made in China Can Carry Coronavirus

Coronavirus can stay on surfaces for a few hours or up to several days (depending on the type of surface), but it's still very unlikely that the virus will persist on a surface after being moved, travelled and exposed to different conditions and temperatures. If you think a surface may be contaminated, use a disinfectant to clean it. And if you happen to touch touching it, clean your hands with an alcohol-based hand rub or wash them with soap and water.

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The site has niches for candles or lanterns that would have been used to signal to pirates in the darkness.

While it might not have been used in the 17th century, underwater archaeologist Connie Kelleher, who discovered the site, told Live Science that it would have been ‘used over a very long period by pirates, smugglers and others who wanted to do secret things’.

Another site nearby called Gokane Point led to a subterranean cavern that could be accessed by a boat via a small waterway – ideal for unloading stolen booty.

Both the sites are unexcavated and were found by Ms Kelleher, who works for the Ireland National Monuments Service's underwater archaeology unit.

Pirates typically paid three times the price for local goods in return for smuggling their loot ashore without any problems, so that local business people grew rich. Here, an 1887 engraving pictures a pirate selling his jewels

Underwater archaeologist Connie Kelleher, who discovered the site said that it would have been 'used over a very long period by pirates, smugglers and others who wanted to do secret things'. It is possible to see concealed steps in this photograph

An expert in 17th century pirates, she said: ‘One pirate haul is said to have been worth, in today's money, some $7 million. This was an amazingly lucrative commercial venture, and this is why it was so successful.’

The pirate alliance in Munster was largely made up of Englishmen as well as Irish, Flemish and ‘renegade’ Dutchmen, according to records.

Ms Kelleher said they show that Arthur Drake, who was lieutenant to pirate Captain Robert Stephenson, was the only black man to have held a position of command in the motley crew.

She plans to search Crookhaven Harbour, close to Gokane Point, for the remains of the destroyed alliance fleet and there is the prospect of finding treasure there, according to a list describing the loot on-board one of the ships.

‘Certainly part of the lower hulls and its cargoes could be there - things that were in the hold of the ships,’ she said.

‘Similarly, if a ship exploded, then material could be scattered, and we could be dealing with a wider archaeological site.’

While it would be difficult to tell if any ships did indeed belong to pirates, if they were found and identified, the ships would be the first pirate-associated wreck found in Irish waters.

Archaeologists have discovered two sites that they are sure were used by pirates, one of which is located at a place known today as 'Dutchman's Cove' near Baltimore (pictured). Another hidden subterranean waterway was discovered near Crookhaven (also marked)

Ukraine President Makes NUCLEAR THREAT Against Russian Crimea: “. . . Will be like Chernobyl a Dead Area, WORSE than Chernobyl”

President Volodymyr Zelensky of Ukraine made an explicit nuclear threat against Russian Crimea today, during an interview with LeFigaro Magazine.

Asked by the interviewer what he thought the future would be for the two breakaway oblasts (states) of Luhansk and Donetsk (collectively referred to as “The Donbas”) and of Crimea, Zelensky said Donbass and Crimea would face a future comparable to the exclusion zone in Chernobyl. “It will be a dead territory. It will be worse than Chernobyl”

That, ladies and Gentlemen, is an explicit nuclear threat. As the entire world recalls, Chernobyl was the site of a nuclear reactor meltdown and explosion which spread such heavy radiation in the area, the region had to be permanently evacuated and the reactor sealed in a cement casing. No one can go into that zone or they will die from the level of radiation there.

Zelensky knows this, and yet today, he said the coming war would leave the Donbas and Crimea “like the exclusion zone in Chernobyl. It will be a dead territory. It will be worse than Chernobyl.”

Zelensy obviously seems to understand the coming war will “go nuclear” and he just PUBLICLY confirmed that he knows.

Today’s remarks precisely match what this web site reported solely to its subscribers yesterday after US Ambassador John Sullivan was summoned to the Russian Foreign Ministry in Moscow. The information was restricted to subscribers so THEY would have an advantage in getting supplies in preparation for what’s coming. I now release that information to the general public:

When Ambassador John Sullivan arrived at Russia’s Ministry of Foreign Affairs on Thursday, April 15, he was told “The United States has six days to cease all NATO activity inside Ukraine. Otherwise Russia will attack Ukraine and stop the NATO activity itself.”

Sullivan was so taken aback, and so shaken, he exited the Foreign Ministry via a side door rather than the main entrance and was whisked away by his limo without making any comments to gathered media outlets.

Shortly after that meeting, the United States imposed additional economic sanctions upon Russia, ejected ten of their Diplomats and called a meeting of the National Security Council.

If one figures that Russia was being reasonable in the 6 days warning, then today, Friday, was the first of those days. That leaves FIVE DAYS until the outbreak of war.

This time frame also fits with another piece of information: Russian President Vladimir Putin has requested to address a Joint Session of his country’s Legislature, (Duma and Elite) which is akin to the US House and Senate. That address will be given on April 21, precisely FIVE DAYS from right now.

There is a belief that the Russian President will explain to his legislature the existential threat Russia is facing, and ask their permission to use Russia’s armed forces to confront that threat.

The existential threat is quite simple: The US fomented, funded, and incited, the overthrow of the Democratically-elected President of Ukraine, Viktor Yanukovich back in 2014. Afterwards, the US and European Union (EU) bankrolled and installed a puppet government in Kiev, the capital of Ukraine. That puppet government is doing the bidding of the US and the EU.

Among the items on the list of Things-To-Do for the US and EU, is the establishment of US “anti-missile defenses” on the territory of Ukraine.

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If those missiles are put in Ukraine, they will be close enough to Russia’s nuclear arsenal that they could be launched and hit the Russian arsenal within FIVE MINUTES.

Worse, those new missiles, with conventional warheads, can be re-fitted with NUCLEAR warheads, in under an hour. So Russia would face the possibility that US Missiles, perhaps fitted with nuclear warheads, could decapitate the Russian nuclear arsenal before Russia could have time to even respond, thus decapitating the country and allowing an invasion and conquest of Russia.

The Russians can never allow this. It would be the end of their nation.

The US and NATO are not backing down with Ukraine. They are sending more troops, weapons, equipment and vehicles. All this gear is being given to the 110,000 Ukraine army troops that were intentionally massed on the borders of breakaway oblasts (states) Luhansk and Donetsk, beginning about three weeks ago.

As of tonight, the Ukraine Army has 110,000 troops, over 400 tanks, over 900 pieces of artillery, staged within striking distance of both Luhansk and Donetsk, which is populated by mostly Russian-Speaking citizens. Ukraine began this build-up, yet, in the US and in EU, the mass-media is whining about “Russian Aggression” and complaining that “Russia is a threat to Ukraine.”

They never mention – not even once – that Ukraine began all this trouble by massing over a hundred thousand troops, and by the issuance of a Presidential Decree outlining the forcible return of Luhansk, Donetsk AND CRIMEA, to Ukraine!

Crimea held a Referendum in 2014 during which 96% of their voting age population cast Ballots to LEAVE Ukraine and return to Russia. After the vote, the Russian Duma enacted legislation accepting Crimea back into Russia and that was the end of it. Not anymore!

Ukraine refers to Crimea as “Russian-occupied” territory of Ukraine! They have publicly stated they intend to take it back from Russia, yet Russia is called the “aggressor” the “threat!”

Ukraine intends to ATTACK Luhansk and Donetsk to prevent them from leaving Ukraine and joining Russia just like Crimea did. Ukraine also says, via Presidential Decree, they intend to take back Crimea.

Russia is defending its own territory.

If Ukraine uses that army to also attack civilians in Luhansk and Donetsk, Russia has made clear the Russian Army will protect those civilians.

Throughout this 3 to 4 week build-up, which the mass-media has dismally failed to report, Russia has RESPONDED to the military moves by Ukraine and Russia’s response has been disciplined exactness. The Russians have done everything right the US and EU are the culprits the villains, here.

So here we are, 11:00 PM on Friday, April 16, with now only FIVE DAYS remaining in Russia’s time limit to Ambassador Sullivan.

We have the President of Ukraine telling a magazine that the Donbas and Crimea will be like “the exclusion zone in Chernobyl. It will be dead territory. It will be worse than Chernobyl” and five days from now, it seems the trouble will be settled via a fight.

Americans must be aware that the USA is 70% of NATO. If NATO gets involved, ALL NATO countries, would then be targeted by Russia. And if Russian troops in Crimea are hit with nukes, WE WILL ALL BE HIT BACK.

5 Days remain in the Russia statement to US Ambassador Sullivan.

You have that much time to prepare. You need Emergency food, water, medicines you need to live. You need a way to generate your own limited electricity (small generator) to keep your refrigerator running and not lose all your food if the grid goes down. You need FUEL for that generator and for any vehicles that may need gasoline. You need a Fire Extinguisher, a First-Aid Kit. Guns. Ammunition.

You need COMMS in case the phones and Internet go down: CB radio, HAM radio, GMRS radio to keep in touch with family members and to hear what’s going on locally and nationally if Cable, TV and FiOS go down.

You need a PLAN: What will you do if you need to evacuate because you live near a major military base or major city or seaport, which may be a nuclear target? Where will you evacuate to? What will you take with you? Who will you visit to live with until you get back on your own?

If you do nothing, make NO preparations, and decide to “wait and see what happens” then YOU will be shit out of luck when the missiles start flying because the general public will totally panic and there won’t be ANY food or supplies left on store shelves.

Just like happens whenever a Hurricane is coming. The masses (who are asses) never gear-up. They always wait and see. Then, when they realize they’re about to get slammed, they all go shopping in a panic, wiping out store shelves.

You’ve seen it. Happens all the time.

So YOU now have a heads up and a SMALL time frame to take steps to survive.

Suggested Prep Items:

Better to risk being a little early when securing your families essential food and supplies, rather than a few hours too late and going home empty-handed…

Ready-to-eat foods (granola/energy/protein bars, snack-paks, raisins, cheese, etc.)
Some perishable foods (breads and fruits like bananas, apples, oranges, grapes, etc.)
Canned goods (soups, chili, vegetables, fruit, tuna, meats, beans, peanut butter, etc.)
Assorted drink mix flavorings (with no cold drinks, just plain water, kids will appreciate it!)
Plenty of potent Multi-Vitamins, Vit C, Pepto Bismol, aspirin, tylenol, other OTC meds, etc.
Iodine solution, like Betadine (16 ounces)- NOT TO BE INGESTED OR SWALLOWED!

Largest sacks of rice, beans, flour, potatoes, pasta, quick oats and other grains
Multiple big boxes of dried milk (Could include/use some inside shelter, too.)
Multiple big boxes of pancake and biscuit mix & syrup
Large bag of sugar and jar of honey
Large 2 gallons or more of cooking oil
Baking powder & soda & yeast & salt & spice assortment pack
Bottled water (especially if home supplies not secured yet)

Paper or plastic plates/bowls/cups/utensils and paper towels
Quality manual can opener, 2 if you don’t already have one at home
Kitchen matches and disposable lighters
New metal garbage cans and liner bags (water storage & waste storage)
5 or 6 gallon bucket and smaller garbage bags sized for it (toilet)
Pool noodle to cut slit lengthwise to fit as seat for toilet bucket
Toilet paper and, if needed, sanitary napkins, diapers, etc.
Baby wipes (saves water for personal hygiene use)
Flashlights (ideally LED) and more than one portable radio
Plenty more batteries, at least three sets, for each of the above
Bleach (5.25%, without fragrance or soap additives)
Alcohol and Hydrogen Peroxide and hand sanitizers
Prescription drugs filled, and as much extra as possible
First aid kits and Fire extinguishers
At least a couple inexpensive N95 particulate respirator masks for each member
Cheap plastic hooded rain ponchos for everyone
Water filters and all other camping type supplies, such as portable camp toilet,
cook stove and fuel, ammo, etc., if any sporting goods stocks still available.
And, of course, rolls of plastic sheeting, duct tape, staple guns, staples, etc.

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  • Woman claimed she had eaten pangolin fried rice and drunk pangolin soup
  • She posted pictures of the dishes on multiple occasions on social media
  • Authority from Shenzhen, China, spotted the posts and launched investigation
  • 'Pangolin feast' is a sensitive phrase in China and was linked to corruption

Published: 15:56 BST, 14 February 2017 | Updated: 19:17 BST, 14 February 2017

The 'pangolin princess': Chinese media have given the woman a nickname after pictures of the unusual meals emerged

A woman has been detained by the Chinese police after showing off her meals made with pangolins, a critically endangered animal.

The woman, who has been billed by media as the 'pangolin princess', claimed she had eaten dishes including pangolin soup and pangolin fried rice. She also posted pictures of the food.

Pangolin, a scale-covered anteater, is a class-II protected specie in China. It's said to be one of the most trafficked mammals in Asia due to its alleged medicinal value.

Police from the Forest Branch from the Shenzhen Public Security Bureau have identified the woman by her surname, Lin, according to People's Daily Online.

Lin allegedly consumed the pangolin feasts and wrote about her experience on Weibo, the Chinese equivalent to Twitter, in 2011 and 2012.

On February 12, her posts were detected by the Shenzhen Internet Information Office, a governmental organ responsible for monitoring the residents' internet activities.

The office announced their discovery on its official Weibo account on February 13. The post said officials had launched an investigation. It also said that Lin had removed the relevant post from her Weibo account.

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Getting a table at the 123-year-old original Rao’s restaurant in New York City is next to impossible. The tables are “owned” by regulars who schedule their meals months in advance, so every table is full every night, and that’s the way it’s been for the last 38 years. The only way an outsider would get to taste the restaurant’s fresh marinara sauce is to be invited by a regular.

If that isn’t in the stars for you, you could buy a bottle of the sauce at your local market (if they even have it). It won't be fresh, and it's likely to be the most expensive sauce in the store, but it still has that great Rao's taste. An even better solution is to copy the sauce for yourself using this new and very easy hack.

The current co-owner of Rao’s, Frank Pellegrino Jr., told Bon Appetit in 2015 that the famous marinara sauce was created by his grandmother many years ago, and the sauce you buy in stores is the same recipe served in his restaurants. The ingredients are common, but correctly choosing the main ingredient—tomatoes—is important. Try to find San Marzano-style whole canned tomatoes, preferably from Italy. They are a little more expensive than typical canned tomatoes, but they will give you some great sauce.

After 30 minutes of cooking, you’ll end up with about the same amount of sauce as in a large jar of the real thing. Your version will likely be just a little bit brighter and better than the bottled stuff, thanks to the fresh ingredients. But now you can eat it anytime you want, with no reservations, at a table you own.

You might also like my #1 recipe of 2019, Texas Roadhouse Rolls.

This 220-unit downscaled version of P.F. Chang’s China Bistro targets the lunch crowd with a smaller menu that features bento boxes, bowls, and small plates. The bestseller on the menu is this orange chicken, which I have to say is pretty damn good orange chicken. Obviously, a clone is needed for this one, stat.

The name “Wei Better Orange Chicken” is a competitive callout to Panda Express's signature orange chicken, which is made with pre-breaded and frozen chicken. Pei Wei claims its orange chicken is prepared each day from scratch with chicken that is never frozen, so we’ll craft our clone the same way. But rather than assemble the dish in a wok over a high-flame fast stove like they do at the restaurant, we’ll prepare the sauce and chicken separately, then toss them with fresh orange wedges just before serving.

By the way, this dish goes very well with white or brown rice, so don’t forget to make some.

I never thought dinner rolls were something I could get excited about until I got my hand into the breadbasket at Texas Roadhouse. The rolls are fresh out of the oven and they hit the table when you do, so there’s no waiting to tear into a magnificently gooey sweet roll topped with soft cinnamon butter. The first bite you take will make you think of a fresh cinnamon roll, and then you can’t stop eating it. And when the first roll’s gone, you are powerless to resist grabbing for just one more. But it’s never just one more. It’s two or three more, plus a few extra to take home for tomorrow.

Discovering the secret to making rolls at home that taste as good as the real ones involved making numerous batches of dough, each one sweeter than the last (sweetened with sugar, not honey—I checked), until a very sticky batch, proofed for 2 hours, produced exactly what I was looking for. You can make the dough with a stand mixer or a handheld one, the only difference being that you must knead the dough by hand without a stand mixer. When working with the dough add a little bit of flour at a time to keep it from sticking, and just know that the dough will be less sticky and more workable after the first rise.

Roll the dough out and measure it as specified here, and after a final proofing and a quick bake—plus a generous brushing of butter on the tops—you will produce dinner rolls that look and taste just like the best rolls I’ve had at any famous American dinner chain.

A recipe for Portuguese sweet bread inspired the soft rolls that became a big hit at Robert Tiara's Bakery & Restaurant in Honolulu, Hawaii in the 1950s. It wasn’t long before Robert changed the name of his thriving business to King’s Hawaiian, and in 1977 the company opened its first bakery on the mainland, in Torrance, California, to make the now-famous island sweet rolls sold in stores across the U.S.

King’s Hawaiian Rolls are similar to Texas Roadhouse Rolls in that they are both pillowy, sweet white rolls, so it made sense to dig out my Texas Roadhouse Rolls clone recipe and use it as a starting point. These new rolls had to be slightly softer and sweeter, so I made some adjustments and added a little egg for color. And by baking the dough in a high-rimmed baking pan with 24 dough balls placed snugly together, I ended up with beautiful rolls that rose nicely to the occasion, forming a tear-apart loaf just like the original, but with clean ingredients, and without the dough conditioners found in the packaged rolls.

Use these fluffy sweet rolls for sandwiches, sliders, or simply warmed up and slathered with soft European butter.

This recipe was our #3 most popular in 2020. Check out the other four most unlocked recipes for the year: Rao's Homemade Marinara Sauce (#1), Olive Garden Lasagna Classico (#2), Pei Wei Better Orange Chicken (#4), Chipotle Mexican Grill Carnitas (#5).

Crafting a clone of Olive Garden’s signature Lasagna Classico became the perfect opportunity to create a beautiful multi-layered lasagna hack recipe that uses up the whole box of lasagna noodles and fills the baking pan all the way to the top. This Top Secret Recipe makes a lasagna that tips the scale at nearly 10 pounds and will feed hungry mouths for days, with every delicious layer copied directly from the carefully dissected Olive Garden original.

I found a few credible bits of intel in a video of an Olive Garden chef demonstrating what he claims is the real formula on a midday news show, but the recipe was abbreviated for TV and the chef left out some crucial information. One ingredient he conspicuously left out of the recipe is the secret layer of Cheddar cheese located near the middle of the stack. I wasn’t expecting to find Cheddar in lasagna, but when I carefully separated the layers from several servings of the original dish, there was the golden melted cheesy goodness in every slice.

This clone recipe will make enough for 8 big portions, but if you make slightly smaller slices this is easily enough food to fill twelve lasagna-loving bellies. If you like lasagna, you're going to love this version.

Browse my other Olive Garden clone recipes here.

Menu Description: "Quickly-cooked steak with scallions and garlic."

Beef lovers go crazy over this one at the restaurant. Flank steak is cut into bite-sized chunks against the grain, then it's lightly dusted with potato starch (in our case we'll use cornstarch), flash-fried in oil, and doused with an amazing sweet soy garlic sauce. The beef comes out tender as can be, and the simple sauce sings to your taste buds. I designed this recipe to use a wok, but if you don't have one a saute pan will suffice (you may need to add more oil to the pan to cover the beef in the flash-frying step). P. F. Chang's secret sauce is what makes this dish so good, and it's versatile. If you don't dig beef, you can substitute with chicken. Or you can brush it on grilled salmon.

I've cloned a lot of the best dishes from P.F. Chang's. Click here to see if I coped your favorite.

The Southern-themed chain famous for its gift shops filled with made-in-America products and delicious homestyle food is also known to have a particularly good meatloaf. This dish ranks high in popularity, right up there with the Chicken ‘n Dumplins and the Hash Brown Casserole, so a good hack is long overdue.

Making meatloaf is easy. What’s hard is making it taste like the meatloaf at Cracker Barrel which is tender and juicy, and flavored with onion, green pepper, and tomato. I sought to turn out a moist and tender loaf of meat, and one that’s not dry and tough, but my first attempts were much too dense. I wasn’t happy about that, but my dog was thrilled.

After playing around with the eggs-to-breadcrumbs-to-milk ratios and being careful to use gentle hands when combining everything and pressing it into the loaf pan, the final batch was a winner and I get to pass it along to you.

It's best to use a meatloaf pan here which has an insert that lets the fat drip to the bottom, away from the meat. A regular loaf pan will still work, but you’ll want to pour off the fat in the pan before slicing.

Satisfy your Cracker Barrel cravings with more of my copycat recipes here.

The talented chefs at Benihana cook food on hibachi grills with flair and charisma, treating the preparation like a tiny stage show. They juggle salt and pepper shakers, trim food with lightning speed, and flip the shrimp and mushrooms perfectly onto serving plates or into their tall chef's hat.

One of the side dishes that everyone seems to love is the fried rice. At Benihana this dish is prepared by chefs with precooked rice on open hibachi grills, and is ordered a la cart to complement any Benihana entree, including Hibachi Steak and Chicken. I like when the rice is thrown onto the hot hibachi grill and seems to come alive as it sizzles and dances around like a bunch of little jumping beans. Okay, so I'm easily amused.

This Benihana Japanese fried rice recipe will go well with just about any Japanese entree and can be partially prepared ahead of time and kept in the refrigerator until the rest of the meal is close to done.

Braised and shredded pork shoulder is a staple of Mexican cuisine that Chipotle prepares with a simple blend of flavors, and a surprising ingredient you may not have expected: juniper berries. Once you track those down (they’re easy to find online), the berries are combined with thyme and bay leaves in a braising liquid that will transform your own pork roast into an easily shreddable thing of beauty in under 3 hours. Then you can use your freshly cloned carnitas on tacos, in burritos, or in a bowl over rice and beans just like they do in the restaurant.

When picking your pork roast, try to find one without too much fat. If your roast has a thick cap of fat on it, trim off the excess. You want some fat in your braising liquid, but if the cap of fat is too thick, it may not fully render down and you’ll get chunks of fat in the shred.

It’s often assumed that the pork butt is from the rear end of the pig, even though cuts from the back region already have a name: ham. The pork butt, also known as a Boston butt, is cut from the other end, the upper shoulder of the pig. It’s called a “butt” because in pre-Revolutionary War New England the roasts were stored and transported in barrels called “butts”, and the confusing name stuck.

To get their Extra Crispy Chicken so crispy KFC breads the chicken two times. This double breading gives the chicken its ultra craggy exterior and extra crunch, which is a different texture than the less crispy Original Recipe Chicken that’s breaded just once and pressure fried.

As with my KFC Original Recipe hack, we must first brine the chicken to give it flavor and moisture all the way through, like the real thing, then the chicken is double breaded and deep fried until golden brown. KFC uses small chickens which cook faster, but small chickens can be hard to find. If your chicken parts are on the large side, they may not cook all the way through in the 12 to 15 minutes of frying I’m specifying here. To be sure your chicken is cooked, start frying with the thickest pieces, like the breasts, then park them in a 300-degree oven while you finish with the smaller pieces. This will keep the chicken warm and crispy, and more importantly, ensure that they are cooked perfectly all the way through.

On my CMT show Top Secret Recipe I chatted with Winston Shelton, a long-time friend of KFC founder Harland Sanders. Winston saw the Colonel's handwritten secret recipe for the Original Recipe chicken, and he told me one of the secret ingredients is Tellicherry black pepper. It's a more expensive, better-tasting black pepper that comes from the Malabar coast in India, and you should use it here if you can find it. Winston pulled me aside and whispered this secret to me when he thought we were off-camera, but our microphones and very alert cameramen caught the whole thing, and we aired it.

I first published this hack in Even More Top Secret Recipes, but recently applied some newly acquired secrets and tips to make this much-improved version of one of the most familiar fried chicken recipes in the world.

This recipe was our #2 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1), Olive Garden Braised Beef Bolognese (#3), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).

For many years this entree has been a top menu choice at Maggiano's, the 54-unit Italian chain from Brinker, the same company that operates Chili’s Grill & Bar. The $30 restaurant dish consists of three 2½-ounce tenderloin steaks, swimming in a fantastic balsamic cream sauce with sliced portobello mushrooms—but a home version of the signature dish is only seven easy steps away, and it won't hit you in the wallet as hard as the pricey original.

Cracking this dish required a perfect hack of the sauce, and that came quickly after obtaining some very reliable information from my incredibly helpful server/informant at a Las Vegas Maggiano’s. Let’s call him Skippy.

According to Skippy, the balsamic cream sauce is as simple as mixing a sweet balsamic glaze with the chain’s creamy alfredo sauce. So, I first got a sample of Maggiano’s alfredo sauce and figured out how to replicate it. Once that was done, I measured increments of balsamic glaze into the alfredo sauce until the color and flavor matched the original. The rest of the recipe was easy.

This recipe will make two servings of the dish and includes preparation for the tenderloins and sauce. If you’d like to complete the dish the way it’s served at the restaurant (as in the photo), add some garlic mashed potatoes on the side, using my hack for Olive Garden Garlic Mashed Potatoes.

In the Bush’s Beans commercials, Duke, the family golden retriever, wants to sell the secret family recipe, but the Bush family always stops him. The dog is based on the Bush family’s real-life golden retriever, and the campaign, which began in 1995, made Bush’s the big dog of the canned baked beans market practically overnight. Their confidential baked beans formula is considered one of the top 10 biggest recipe secrets in the U.S.

Bush Brothers & Company had been canning a variety of fruits and vegetables for over 60 years when, in 1969, the company created canned baked beans using a cherished recipe from a family matriarch. Sales jumped from 10 thousand cases in the first year to over 100 thousand cases in 1970. And just one year later sales hit a million cases. Today Bush’s makes over 80 percent of the canned baked beans sold in the U.S., and the secret family recipe remains a top food secret, despite Duke’s attempts. A replica of the original recipe book—without the original recipe in it (drat!)—is on display at the company's visitor center in Chestnut Hill, Tennessee.

I chose to hack the “Country Style” version of Bush’s Beans because I don’t think the Original flavor has enough, uh, flavor. Country Style is similar to Original, but richer, with more brown sugar. The recipe starts by soaking dry small white beans in a brine overnight. The salt in the water helps to soften the skins, but don’t soak them for more than 14 hours or the skins may begin to fall off.

My first versions tasted great but lacked the deep brown color of the real Bush’s beans, which include caramel coloring—an ingredient that can be hard to find on its own. I eventually discovered that the “browning” sauce, Kitchen Bouquet, will add the dark caramel color needed to our home version of the beans so that they’ll look just like the real thing.

This recipe was our #5 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Olive Garden Braised Beef Bolognese (#3), Pizzeria Uno Chicago Deep Dish Pizza (#4).

El Pollo Loco, or "The Crazy Chicken," has been growing like mad since it crossed over the border into the United States from Mexico. Francisco Ochoa unknowingly started a food phenomenon internacional in 1975 when he took a family recipe for chicken marinade and opened a small roadside restaurante in Gusave, Mexico. He soon had 90 stores in 20 cities throughout Mexico. The first El Pollo Loco in the United States opened in Los Angeles in December 1980 and was an immediate success. It was only three years later that Ochoa got the attention of bigwigs at Dennys, Inc., who offered him $11.3 million for his U.S. operations. Ochoa took the deal, and El Pollo Loco grew from 17 to more than 200 outlets over the following decade.

Re-create the whole El Pollo Loco experience at home with my copycat recipes for avocado salsa, pinto beans, Spanish rice, and bbq black beans.

The barbecue at Jim N' Nick's is good food. But it's the irresistible mini cheese biscuits served with every meal that have become the signature specialty of this 40-store chain. The sweet little biscuits are made from scratch every day at each restaurant using the same wholesome ingredients I'm including here.

A bag of dry mix can be purchased at the restaurant, but you’re still required to add eggs, butter, cheese, and milk, so why not just make the whole thing from scratch? It's much cheaper than buying the bag of mix, and the biscuits come out better when you use fresh buttermilk rather than relying on the powdered buttermilk included in the dry mix.

Use a mini muffin pan here to make your biscuits the same size as the originals or use a standard muffin pan, if that's all you've got, for bigger muffins. It will take a little longer to cook the larger biscuits (instructions are below), but they will still turn out as addictively delicious as the famous tiny restaurant originals.

Now, what's for dinner? Find recipes your favorite entrees here.

A popular staple of any Chinese chain is the fried rice so it better be good, and the version served at Panda Express most certainly is. Here's an easy hack when you need a stress-free, low-cost side for your entrées. But I do suggest that you cook the white rice several hours or even a day or two before you plan to make the finished dish. I found that the cooked rice called for in this recipe works best when it's cold.

As for a shortcut, bagged frozen peas and carrots will save you from the hassle of petite-dicing carrots since the carrots in those bags are the perfect size to produce an identical clone. And they're already cooked.

Now, how about some Honey Walnut Shrimp, or Beijing Beef to go with that rice? Find all my Panda Express copycat recipes here.

A requirement of any visit to Chicago is eating at least one slice of deep dish pizza in the city that perfected it. Deep dish pizza quickly became a Chicago staple after Ike Sewell and Ric Riccardo opened the first Pizzeria Uno in 1943 and served a hearty new style of pizza constructed in a high-rimmed cake pan. The yeast crust was tender and flakey, like a pastry, and the cheese was layered under the sauce so that it wouldn’t burn in a hot oven for the long cooking time.

While researching a home hack of this now-iconic recipe, I discovered an unexpected technique that I hadn’t seen in other deep dish recipes. Employees told me the pizza crusts are partially cooked each morning to cut down on the wait time for customers. Before the restaurant opens each day, cooks press the dough into a pan and then sprinkle it with a little shredded cheese. The shells are then partially baked and set aside. Later, when an order comes in, the pizza is built into one of the par-baked crusts and finished off. This way customers get their food faster, and the tables turn over quicker.

Copying that delicious, flakey crust was the task that took me the longest. After two weeks of baking, I finally settled on a formula that was a mash-up of yeast dough and pie crust and made a perfectly tender deep dish crust, with great flavor that exactly mimicked the original. If you like Uno, you will love this.

Regarding the cheese: be sure your cheese is at room temperature, not cold, or it may not melt all the way through. Also, it’s best if you buy cheese by the block and shred it yourself. Pre-shredded cheese is dusted with cornstarch so that the shreds don’t stick together in the bag, and it won’t melt as smoothly as cheese you shred by hand.

This recipe will make enough sauce for two pizzas. I just thought you should know that in case you get the urge to make another deep dish after this one disappears.

This recipe was our #4 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Olive Garden Braised Beef Bolognese (#3), Bush's Country Style Baked Beans (#5).

Samuel Bath Thomas immigrated from England to New York City and opened his first bakery there in 1880. That is where Thomas created skillet bread that would one day become the famous muffins known for their craggy texture when split in half. This hack for Thomas’ English Muffins uses a special kneading process to give the muffins the "nooks and crannies" they are famous for, making craters in the finished bread to better hold on to melted butter and jam.

I have seen several recipes that claim to re-create these muffins, but none produce the large air pockets that a proper clone requires, in addition to great flavor and a perfectly cooked interior. To ensure proper nooks and crannies and muffins that are cooked all the way through, I've included some important steps.

The dough you'll make here is like a ciabatta dough in that it is very wet. So rather than kneading the dough, you stretch and fold it over several times on a well-oiled surface. Then, when the portioned-out dough has proofed on baking sheets for another 1½ to 2 hours, you par-bake the muffins.

After baking, the muffins are cooked on a griddle or in a pan until dark brown on both sides, then they must cool. This is the hardest part. The muffins will be too soft to open for at least four hours, and now you have to fight off the temptation to eat one. It’s hard, I know. The muffins smell great and you’ve waited all this time, but resist for now and your patience will be rewarded.

When the muffins have had their rest, split them with a fork and toast them as you would any English muffin.

Check out all my top secret recipes for famous bread here.

I’m not sure why Einstein Bros. claims there are just four cheeses in the new Twice-Baked Hash Brown when the ingredients clearly list six kinds of cheese, plus cream cheese. Regardless, the shredded Asiago, Romano, Parmesan, provolone, and mozzarella listed there can be found combined in an “Italian Blend” at many supermarkets, making for an easy start to our home clone. And don’t just be thinking about breakfast for these cheesy potatoes. They work great as a side for any meal.

In the detailed description of the new item, Einstein Bros. claims the hash browns contain two kinds of schmears, which is true, but a little misleading because one of them is just plain cream cheese. The other is onion-and-chive cream cheese, which we can make from scratch. We’ll combine those two shmears into one blend by doubling the cream cheese added to our onion-and-chive schmear formula.

Mix everything together and load the ingredients into a standard 12-cup muffin pan with circles of parchment paper cut out to fit into the bottom of the 12 cups. Without these parchment circles, the hash browns may stick and break when they’re released. You can also use paper muffin cups, if you don’t mind the less crispy, ridged sides.

Bake them the first time for 30 minutes, then cool and store. Now you have a dozen servings of cheesy hash brown potatoes that are easy to finish off by baking them a second time until crispy. They are great served with breakfast, or for dinner as your starchy side alongside beef, chicken, lamb, and many other savory entrees.

You can also make homemade Einstein Bros bagels, sandwiches, and shmears. See if I hacked your favorites here.

There are many acceptable ways to formulate good queso, but to make this specific queso the ingredients must be correct, and most copycat recipes seem to get it wrong. A few recipes get one of the peppers and two of the cheeses right, but pretty much every recipe out there is a bit of a mess that I will now save you from.

Quesos can be made with a variety of cheeses that include queso fresco, asadero, and Muenster, but this particular queso includes a cheese you probably didn’t expect: Swiss. That cheese is slow to melt, so we’ll shred it first, along with the Jack. And you won't need to gum up the queso with flour or cornstarch by making a roux because the white American cheese in the mix contains sodium citrate or sodium phosphate—additives that help the cheese melt smoothly and stay that way.

Authors of recipes that call for tomatoes in this dish haven’t looked closely. Those are red bell peppers and they are roasted, peeled, and seeded along with the poblano and jalapenos before they are diced and added to the cheese sauce. The sauce cooks on low heat, never bubbling, so that it stays smooth and creamy.

When done, the queso might seem thin in the pan, but it will thicken as it cools to a perfect consistency for dipping tortilla chips, or as a topping for tacos and burrito bowls.

In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world.

One of the most-loved treats at the Maggiano's Little Italy restaurant chain are the crescent-shaped lemon cookies served at the end of your meal. The cookies are soft, chewy, and coated with a bright lemon icing, and it’s impossible to eat just one.

Well, now you can eat as many as you like because this knockoff recipe makes five dozen lemony taste-alike cookies. And you won’t have to worry about getting a crescent cookie cutter to get the shapes right. First, cut out a circle using a round 2-inch biscuit cutter, then use the cutter to slice a chunk out of the round, making a crescent.

You might also like my copycat recipe for Maggiano's Beef Tenderloin Medallions.

The entire process for making this soup which Islands serves in "bottomless bowls" takes as long as 3 hours, but don't let that discourage you. Most of that time is spent waiting for the chicken to roast (up to 90 minutes -- although you can save time by using a precooked chicken, see Tidbits) and letting the soup simmer (1 hour). The actual work involved is minimal -- most of your time is spent chopping the vegetable ingredients. This recipe produces soup with an awesome flavor and texture since you'll be making fresh chicken stock from the carcass of the roasted chicken. As for the fried tortilla strip garnish that tops the soup, you can go the hard way or the easy way on that step. The hard way makes the very best Islands tortilla soup recipe and it's really not that hard: Simply slice corn tortillas into strips, fry the strips real quick, then toss the fried strips with a custom seasoning blend. The easy way is to grab a bag of the new habanero-flavored Doritos, which happen to be similar in spiciness to the strips used at the restaurant. Simply crumble a few of these chips over the top of your bowl of soup, and dive in.

For decades, Carl’s Jr. has effectively cornered the market on fried zucchini at major fast food chains by serving a great crispy breaded version that’s flavorful all the way through. Now you can make zucchini that tastes just as good, as long as you know the secret step that other fried zucchini recipes miss. It makes all the difference.

The secret is a brine. I found that this fried zucchini tastes best when it takes a salted water bath before breading. In 60 minutes, the salt in the brine is absorbed by the zucchini, spreading good flavor all the way through. After the brine, the zucchini is rinsed, coated twice with flour and once with seasoned breadcrumbs, and fried to a beautiful golden brown.

I’m giving you a couple choices here. You can make the recipe all the way through and serve it immediately, or if you want to serve it later, you can par-fry the zucchini and freeze it for several days. After that, when an occasion arises, a couple minutes is all it takes to finish off the dish and serve it. This recipe makes enough for a small gathering, but you can easily cut it in half for a more intimate hang.

Click here for more amazing Carl's Jr. copycat recipes.

One of two pasta dishes currently on the pizza giant’s menu, the Meaty Marinara Pasta was first introduced in a 2008 April Fool’s publicity stunt when Pizza Hut claimed it was changing its name to “Pasta Hut.” No one fell for the prank but they did fall for the pasta, and that's why the Tuscani Creamy Chicken Alfredo Pasta and Meaty Marinara Pasta have been on the menu ever since. The sauce is the big secret here it's simple and classic, but customized to produce a marinara with that distinct Pizza Hut taste. And the recipe will make more than enough pasta to go around.

The hack is an easy one. After browning the seasoned beef you add it to the sauce, simmer the sauce until thick, then spread it over one pound of rotini pasta in a baking dish in two layers so that every bite is filled with flavor. Sprinkle shredded mozzarella over the top and melt it until golden brown under your broiler. Boom! No one can resist. You rule.

This simple and inexpensive meal will feed eight, and leftovers keep well in the fridge for a couple of days.

Also check out my clone recipe for Pizza Hut Tuscani Creamy Chicken Alfredo Pasta.

For a great chicken tortilla soup that doesn’t skimp on chicken and comes packed with other goodies like two kinds of beans, corn, chiles, onion, celery, garlic, and cilantro you’ll want to hack Chick-fil-A’s hearty version. Their soup is not only surprisingly good for a fast food chain, but it could also stand up to tortilla soups from any full-service chain, and these preparation secrets will guide you through a spot-on at-home clone.

For the white beans look for canned navy beans or small white beans. Cannellini beans and Great Northern beans are too big for a perfect clone, but if that's all you can find they’ll still work here.

The chicken is made the same way as in my Top Secret Recipe for Chick-fil-A Southwest Chicken Salad—it’s brined for four hours to infuse it with flavor before it gets grilled. Keep that extra prep time in mind when planning your soup.

Chick-fil-A uses natural roasted chicken flavor in their version, and we can do the same by using Better Than Bouillon Roasted Chicken Base found in many stores and online. That particular ingredient will give you the best clone, but if you can’t track it down you can also use regular bouillon cubes.

Top your soup with fried tortilla strips sold in bags or just crumble some of your favorite tortilla chips over the top, and grab a spoon.

The problem with adding sauce to fried food is that the wet sauce makes the crunchy fried food not so crunchy. Panda Express manages to keep the crispy beef in Beijing Beef crispy even though it may be sitting for over 20 minutes in the sauce on its way to a hungry you. My early attempts at hacking my favorite dish at the massive Chinese food chain all resulted in gummy, soggy beef pieces that were more like flat dumplings than the delicious, crunchy strips of joy they were meant to be.

Then finally, on one batch, I decided to fry the coated beef for much longer than I intuitively felt it should be cooked, resulting in dark browning on the cornstarch coating and an even darker piece of meat beneath it. I anticipated a beef jerky experience, but when I took a bite, I found it to be delicious! It wasn’t tough and chewy as I expected it to be. And when this seemingly overcooked beef was stirred into the sauce, it stayed crispy until served, just like the real thing.

Now, with the soggy beef problem solved, we’ve finally got a good hack for this famous sweet-and-spicy dish.

Here's a dish from a rapidly growing Chinese food chain that should satisfy anyone who loves the famous marinated bourbon chicken found in food courts across America. The sauce is the whole thing here, and it's quick to make right on your own stove-top. Just fire up the barbecue or indoor grill for the chicken and whip up a little white rice to serve on the side. Panda Express - now 370 restaurants strong - is the fastest-growing Asian food chain in the world. You'll find these tasty little quick-service food outlets in supermarkets, casinos, sports arenas, college campuses, and malls across the country passing out free samples for the asking.

Sliced chicken breast, romaine lettuce, pico de gallo, tortilla strips, and cotija cheese make up El Pollo Loco's Caesar Salad, but it is the fantastic creamy cilantro dressing recipe that gets the raves. Simply combine these basic ingredients in a blender and you'll soon have more than one cup of the delicious dressing cloned and ready to pour over any of your home salad creations.

You can also make El Pollo Loco Flame Broiled Chicken, pinto beans, Spanish rice and more. Find my copycat recipes here.

When Johnny Carrabba and his uncle Damian Mandola opened the first Carrabba's restaurant in 1986, they used a collection of their own traditional family recipes to craft a terrific Italian menu. You'll even find the names of friends and family in several of those dishes including Pollo Rosa Maria, Chicken Bryan, Scampi Damian and Insalata Johnny Rocco. Now you can easily recreate the taste of the delicious dressing that's tossed into the salad that's served before each Carrabba's entree. And you need only six ingredients. For the grated Parmesan cheese, go ahead and use the stuff made by Kraft that comes in the green shaker canisters. And if you don't have any buttermilk, you can substitute regular milk. Since it's so thick, this dressing is best when tossed into your salad before serving it, just like the real thing.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Over the years I've hacked a bunch of items from Chili's menu, including their Fajitas, Baby Back Ribs, Salsa, Chili Queso, Southwestern Eggrolls, Chicken Crispers, Boneless Wings, and more, but it wasn’t until recently that I got the chance to work on a hack for the chain’s award-winning Original Chili. Why it took so long, I have no idea.

The chili served at Chili’s is a Texas-style con carne recipe, which traditionally means no beans and no tomato. You won’t find any beans in this recipe or chunks of tomato, but their chili does have a tomato base to boost flavor, so I’m adding that into the mix by including one 6-ounce can of tomato paste. As it turns out, that small can is just the right amount.

The preparation technique is simple: brown the beef, drain off the fat, then add some of the fat back to the empty pan to sauté the onions and peppers in. When those are done, you add the beef back to the pan along with the remaining ingredients and simmer for 1½ hours. That will be just long enough to braise the beef and tenderize it, and to thicken the chili to a perfect consistency.

When the chili’s done, top each serving with a cheddar/pepper Jack blend, and some crispy tortilla bits. Then pass out the spoons.

Check here more of my Chili's copycat recipes.

Korean chicken is famous for its extra crispy coating, and Bonchon’s recipe—especially the wings—is one of the best in the world. That chain's famous formula is why there are now over 340 Bonchon outlets in nine countries, including over one hundred in the US and more planned to open here in the near future.

The biggest challenge when recreating Korean chicken wings is finding the perfect magical mixture for the batter that fries to a golden brown, and with tender crispiness that stays crunchy long after the wings have been brushed with the flavorful glaze.

I knew that a traditional double-frying technique would help create the crunchy coating we needed, but it would take some trial-and-error to determine the best time splits. The wings are par-fried, rested, then fried again until done, but just how long to give each stage was yet to be determined since every recipe I found for Korean chicken used different times and temps. Some recipes even changed the temperature between frying steps, but I found those made the recipe too difficult to manage when frying multiple batches.

I eventually settled on 350 degrees F with most of the frying done up front in the par-fry stage. A three-ingredient batter is all that’s needed for crispy golden-brown wings, and the soy garlic sauce is an easy hack that’s made quickly in your microwave oven. The spicy version is made by adding Korean red chili paste (gochujang) and Korean red pepper powder (gochugaru) to the soy garlic recipe. You can find these ingredients at Asian markets or online, and if you like your wings spicy you'll want to add these perky ingredients.

Click here for more delicious appetizer recipes.

Menu Description: “Creamy potato soup topped with melted cheese, bacon, and green onions.”

It’s not called baked potato soup because the potatoes in it are baked. It’s called baked potato soup because it’s topped with shredded cheese, bacon, and green onion, and it tastes like a baked potato. Other hacky hacks for this recipe miss that point and add over an hour to the preparation process by preheating an oven and baking the potatoes, all while hungry stomachs are growling on the sidelines. My version skips that part by adding the raw potatoes directly into the pot with the other ingredients, where they cook in 20 minutes, and the soup is ready to eat in less time than other recipes take just to get the potatoes done.

Also, other clones add way too much flour to thicken the soup—¾ cup! Sure, flour is good at thickening, but it doesn’t add any flavor, so I found a better way. I ended up using just a little flour to make the roux, then later thickening the soup mostly with dehydrated potato flakes, which are usually used to make quick mashed potatoes. The flakes not only do a great job of thickening the soup, but they also add more delicious potato flavor to the pot.

Top your finished soup with shredded cheese, crumbled bacon, and green onion, and every spoonful will taste like a fully loaded baked potato.

Finish off your meal with a famous entrée from Outback like Alice Springs Chicken, or Toowoomba Steak.

Menu Description: “A baked blend of Italian cheeses, pasta, and our signature five-cheese marinara.”

Hacking Olive Garden’s famous baked ziti would not be possible without a perfect clone of the chain’s popular five-cheese marinara sauce. I started with my previous hack of the plain marinara for Olive Garden’s Chicken Parmigiana and enhanced it with the addition of five kinds of Italian cheese and heavy cream.

Determining which five types of cheese are in a prepared sauce is tough without some insider assistance, so before cooking I focused my efforts on convincing a server to ask the chef for the list…and I got it! The blend of cheese used here in the sauce comes straight from the kitchen of my local Olive Garden. When you taste it you’ll know the intel was legit.

After the sauce is added to the pasta it’s topped with a cheese-and-breadcrumb mix called “ziti topping,” then it’s browned under a salamander (for the restaurant version) or a broiler (for your version). The result is a beautiful dish with great sauce and a cheesy topping that should satisfy even the pickiest baked ziti fanatics.

I've cloned a ton of dishes from Olive Garden. See if I hacked your favorite here.

What started as a single food cart in Madison Square Park in New York City in 2000 has become one of America's fastest-growing food chains. In 2014, Shake Shack filed for its initial public offering of stock, and shares rose by 147 percent on the first day of trading. The chain’s success can be attributed to a simple menu of great food that makes any bad day better, including juicy flat-grilled burgers, thick shakes, and creamy frozen custard.

Custard is made just like ice cream with many of the same ingredients, except custard has egg yolks in it for extra richness. Also, custards are made in ice cream machines with paddles that move slowly so minimal air is mixed in. Home ice cream makers work great for custard, and will churn out a thick, creamy finished product. Using the right ratio of cream to milk and just enough egg yolks, sugar, and vanilla, you can now make an identical hack of Shake Shack’s custard, which is great on its own or topped with syrups, fruit, and candy bits.

And don’t forget that custards taste best when they’re fresh. Shake Shack serves the custard within a couple of hours of making it, so consume your copycat custard as quickly as you can after it’s churned.

Find out how to duplicate the chain's famous Vanilla Milkshake by just adding milk using the recipe here, and re-create the juicy Shake Shake Burger with my hack here.

Before he became America's sausage king, Jimmy Dean was known for crooning the country hit "Big Bad John." That song came out in 1962 and sold more than 8 million copies. His singing success launched a television career on ABC with The Jimmy Dean Show, where Roy Clark, Patsy Cline, and Roger Miller got their big breaks. The TV exposure led to acting roles for Jimmy, as a regular on Daniel Boone, and in feature films, including his debut in the James Bond flick Diamonds are Forever. Realizing that steady income from an acting and singing career can be undependable, Jimmy invested his show-biz money in a hog farm. In 1968 the Jimmy Dean Meat Company developed the special recipe for sausage that has now become a household name. Today the company is part of the Sara Lee Corporation, and Jimmy retired as company spokesman in 2004.

This clone recipe re-creates three varieties of the famous roll sausage that you form into patties and cook in a skillet. Use ground pork found at the supermarket—make it lean pork if you like—or grind some up yourself if you have a meat grinder.

Check out more of my famous breakfast food clone recipes here.

In the early 90's Boston Chicken was rockin' it. The home meal replacement chain's stock was soaring and the lines were filled with hungry customers waiting to sink their teeth into a serving of the chain's delicious rotisserie chicken. So successful was the chain with chicken, that the company quickly decided it was time to introduce other entree selections, the first of which was a delicious barbecue sauce-covered ground sirloin meatloaf. But offering the other entrees presented the company with a dilemma: what to do about the name. The bigwigs decided it was time to change the name to Boston Market, to reflect a wider menu. That meant replacing signs on hundreds of units and retooling the marketing campaigns. That name change, plus rapid expansion of the chain and growth of other similar home-style meal concepts sent the company into a tailspin. By 1988, Boston Market's goose was cooked, and the company filed for bankruptcy. Soon McDonald's stepped in to purchase the company, with the idea of closing many of the stores for good, and slapping Golden Arches on the rest. But that plan was scrapped when, after selling many of the under-performing Boston Markets, the chain began to fly once again. Within a year of the acquisition Boston Market was profitable, and those meals with the home-cooked taste are still being served at over 700 Boston Market restaurants across the country.

How about some of those famous Boston Market side-dishes to go with your copycat meatloaf recipe? I've cloned all the best ones here.

Over a century ago, Detroit, Michigan became the Coney Island chili dog capital of the world, even though Coney Island is nowhere near there. Greek immigrants who entered the U.S. through Ellis Island adapted a recipe for the hot dogs they ate while visiting Coney Island, New York, on their way to the Midwest. When they settled in southern Michigan, many opened restaurants to sell their clones of the food they ate when they first got to America, turning New York-style Coney Dogs into a Midwest phenomenon.

Two of the most famous Coney Island restaurants in Detroit are Lafayette Coney Island and its next-door neighbor, American Coney Island. The two buildings were originally one building with a single restaurant inside, built by brothers Gus and Bill Keros in 1915. But somewhere along the way the brothers had a falling out and split the restaurant in half, right down the middle, and it stayed that way. Today, the two Coney Island restaurants are under different ownership, but they still remain next-door rivals.

I decided the best Coney dog to hack is from American Coney Island, not only because of the restaurant’s deep history, but also because I was able to order the chili dogs shipped to my house in a kit. That’s always good news, since shipped foods must list ingredients, and I get to see exactly what’s in the chili. Built the traditional way, a typical Detroit Coney Island chili dog features a natural-casing hot dog in a soft white bun, smothered in chili sauce, drizzled with mustard, and topped with a pile of diced sweet onion. The kit came with everything I needed, including the tub of chili with clearly-labeled ingredients that I was counting on.

With the help of that information, I was able to create a thick, flavorful chili sauce that you can use on your favorite hot dogs to make a delicious clone. Crushed soda crackers thicken the chili, and extra beef fat adds a smooth quality that mimics the famous 100-year-old recipe.

The chili must simmer for four hours to properly tenderize the meat, so plan your Coney dog cloning adventure accordingly.

And now if you're craving French fries, try my Mcdonald's Fries copycat recipe here.

FAQs about Essential Oils

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When stored correctly, essential oils can last a year, even more. Avoid heat, light, and air. We recommend keeping the oils in a cool, dark place. The refrigerator and kitchen or bathroom cupboards are good options, as well as bookshelves that don&rsquot get any sunlight.

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Watch the video: Former diplomat to China explains the weaponisation of COVID. 60 Minutes Australia (November 2021).