#AlvinFoo

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Listen to “Try Not To Laugh Funniest Babies Playing With Fish CuteBaby shorts” on Spreaker.

Try Not To Laugh _ Funniest Babies Playing With Fish

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The Japanese have a great liking for fresh fish.

But the waters close to Japan have not held many fish for decades.

So, to feed the Japanese population, fishing boats got bigger and went farther than ever.

The farther the fishermen went, the longer it took to bring back the fish.

The longer it took them to bring back the fish, the stale they grew.

The fish were not fresh and the Japanese did not like the taste.

To solve this problem, fishing companies installed the freezers on their boats.

They would catch the fish and freeze them at sea.

Freezers allowed the boats to go farther and stay longer.

However, the Japanese could taste the difference between fresh and frozen fish.

And they did not like the taste of frozen fish.

The frozen fish brought a lower price.

So, fishing companies installed fish tanks.

They would catch the fish and stuff them in the tanks, fin to fin.

After a little hashing around, fishes stopped moving.

They were tired and dull, but alive.

Unfortunately, the Japanese could still taste the difference.

Because the fish did not move for days, they lost their fresh-fish taste.

The Japanese preferred the lively taste of fresh fish, not sluggish fish.

The fishing industry faced an impending crisis!

But today, it has got over that crisis and has emerged as one of the most important trades in that country!

How did Japanese fishing companies solve this problem?

How do they get fresh-tasting fish to Japan ?

To keep the fish tasting fresh, the Japanese fishing companies still put the fish in the tanks.

But now they add a small shark to each tank.

The shark eats a few fish, but most of the fish arrive in a very lively state.

The fish are challenged and hence are constantly on the move.

And they survive and arrive in a healthy state!

They command a higher price and are most sought-after.

The challenge they face keeps them fresh!

Humans are no different.

L. Ron Hubbard observed in the early 1950’s: “Man thrives, oddly enough, only in the presence of a challenging environment.”

George Bernard Shaw said: ” Satisfaction is death!”

If you are steadily conquering challenges, you are happy. Your challenges keep you energized.

They keep you alive!

_Put a shark in your tank and see how far you can really go!_

MORAL: If you look healthier, younger and energetic, then definitely there is a shark in your tank.

The post Keeping fish fresh, keeping yourself fresh appeared first on Good News!.

WITH HEALTHY FALL FAVORITES FROM AWARD-WINNING ARMY CHEF
How the Army’s Culinary Specialists Are Using Food to Improve the
Health & Happiness of Soldiers

Feeding an Army of hungry Soldiers requires serious planning, but keeping meals tasty and healthy takes a whole new level of talent, creativity, and skill.

Thankfully, U.S. Army chefs are a group of gifted culinary specialists following their passion for the culinary arts, while serving their country and providing fellow Soldiers with the proper food and nutrition they need to fuel their bodies and minds, optimize energy, and perform at their best.

The nutritious food Army chefs dish out to Soldiers is driven by the Army’s “Go For Green” program that labels food either green (fresh produce, whole grains, lean fish), yellow (seafood, red meat, pasta), or red (desserts, fried foods, cheeses) to make it easy for Soldiers to find high-performance foods and drinks that boost their fitness, strength, and health.

While the Army’s dining facilities may remind the average person of traditional cafeterias, menus are anything but standard cafeteria fare. The Army’s culinary specialists offer a savory and tasty dining experience with the familiar taste of home, boosting the morale of Soldiers around the world.

As the weather cools down, award-winning Army chef and Staff Sergeant (SSG) Samantha Poe is dishing up delectable fall favorites, including a delicious and healthy beet cake full of essential vitamins that can help with blood pressure and athletic performance, which helped lead the U.S. Army Culinary Arts Team to a silver medal at the 2020 World Culinary Olympics in Stuttgart, Germany. SSG Poe was also named the American Culinary Federation (ACF) Pastry Chef of the Year in 2019.

SSG Poe shares her healthy fall recipes with the American public, discuss how the “Go for Green” program provides for the well-being of Army Soldiers, along with great ideas for home chefs who are looking to bring healthy, tasty options to the table this season – for football games, family dinners, and beyond.

Interview is courtesy: U.S. Army

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The post Army Samantha Poe, EAT LIKE A WARRIOR appeared first on Good News!.

Feeding an Army of hungry Soldiers requires serious planning, but keeping meals tasty and healthy takes a whole new level of talent, creativity, and skill.

Thankfully, U.S. Army chefs are a group of gifted culinary specialists following their passion for the culinary arts, while serving their country and providing fellow Soldiers with the proper food and nutrition they need to fuel their bodies and minds, optimize energy, and perform at their best.

The nutritious food Army chefs dish out to Soldiers is driven by the Army’s “Go For Green” program that labels food either green (fresh produce, whole grains, lean fish), yellow (seafood, red meat, pasta), or red (desserts, fried foods, cheeses) to make it easy for Soldiers to find high-performance foods and drinks that boost their fitness, strength, and health.

While the Army’s dining facilities may remind the average person of traditional cafeterias, menus are anything but standard cafeteria fare. The Army’s culinary specialists offer a savory and tasty dining experience with the familiar taste of home, boosting the morale of Soldiers around the world.

As the weather cools down, award-winning Army chef and Staff Sergeant (SSG) Samantha Poe is dishing up delectable fall favorites, including a delicious and healthy beet cake full of essential vitamins that can help with blood pressure and athletic performance, which helped lead the U.S. Army Culinary Arts Team to a silver medal at the 2020 World Culinary Olympics in Stuttgart, Germany. SSG Poe was also named the American Culinary Federation (ACF) Pastry Chef of the Year in 2019.

SSG Poe shares her healthy fall recipes with the American public, discuss how the “Go for Green” program provides for the well-being of Army Soldiers, along with great ideas for home chefs who are looking to bring healthy, tasty options to the table this season – for football games, family dinners, and beyond.

Interview is courtesy: U.S. Army

The post Army Chef Samantha Poe, EAT LIKE A WARRIOR appeared first on Good News!.

Do you forget things easily?

Do you get derailed from a task easily or distracted by sounds and noises?

What about your IQ?

When my now 24-year-old son was just 9, a doctor thought he had ADHD, and I came this close to putting him on a stimulant. Even though I declined the medicine, I used natural fish oils high in DHA. He turned out to be naturally brilliant without any of those prescribed stimulants.

I’m not trying to alarm you about medications, but you should be informed so you can choose the best option for your loved ones. DHA fish oils are known to support a healthy brain and attention span in all people, young and old.

Studies have involved children and teenagers who had low levels of DHA and they, not surprisingly, had poor reading scores as well as behavioral problems. Could these children benefit from omega 3 supplementation? Low DHA in children aged 7 through 9 were associated with reading and comprehension that was below average, as well as behavioral issues. Why aren’t physicians considering DHA supplementation as a first-line treatment? Probably because the pharmaceutical sales people aren’t hyping those up.

Some studies point to DHA supplementation as a method of increasing overall intelligence as you get older. Can you imagine?! They based this finding on kids between the ages of 3 and 5 years old who had received omega 3 fat supplements as infants. Those kids outscored children who were in the placebo group who did not get the omega fats. By “outscored” I mean they had better results across the board on bot vocabulary and intelligence tests.

Omega-3 fatty acids seem to boost and balance your brain function. Basically, I’m saying we’re all fatheads and need good fats for our brain which consists of lipophilic cells.

About 60 percent or slightly more brain material is comprised of fat. Of the total fat, DHA makes up approximately 20 percent of your brain’s cerebral cortex. That’s the part of your brain that helps you think, learn a language, correctly perceive things, reason and comprehend. It is involved in voluntary movement so when you think I need to pick up that pen, your arm automatically does that for you, compliments of your cerebral cortex.

DHA plays an undeniable role for your cerebral cortex and your nerves. It’s found in unusually high levels in your neurons (the cells of your brain and spinal cord). That’s why patients with a TBI (traumatic brain injury) are told to take omega 3 fatty acids that are high in DHA content.

When you combine DHA fish oil with vitamin D or the calming mineral magnesium, the result can be even more astonishing, especially if you have other signs of cognitive decline such as memory loss, senior moments and problems making decisions.

The post Build A Better Brain With DHA | Jersey Shore Online appeared first on Good News!.

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coffee & dessert.
soft drinks included cash bar avaiable .

Call to Reserve 201 240 6860

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Good News attends this wonderful event. The American Academy of Hospitality Sciences (AAHS) is an establishment of reviewers specializing in the reviewing of hotels, resorts, spas, airlines, cruise lines, automobiles, products, restaurants and chefs. It is most notably known for its reviews on the hotels, resorts, and travel industries. The Academy started of as a restaurant rating bureau, founded in 1949. The current establishment is an offspring of this early group of reviewers and was officially founded in 1989. The Academy is most known for its International Star Diamond Award.

Organization

The Academy is based in New York City and is directed by Joseph Cinque. The members of the Board are experienced in both travel and the stated industries. The Academy also includes a large board of honorary trustees that serve as regional directors, general managers, restaurateurs, chefs, and other functions.

The International Star Diamond Award

The most known aspect of the American Academy of Hospitality Sciences is the International Star Diamond Award. The award is the most prestigious award of true excellence in hospitality, gastronomy, attitude, quality, cleanliness, and above all service. The Academy receives a large number of possible recipients for the award from respectable sources around the world. The selection is then refined by the Board of Trustees. The final evaluation is a visit by an anonymous inspector to review the destination and its services.

The award itself has multiple formats:

– For hotels and resorts, a set of gold-plated plaques including the logo and engraved signatures of the three board members;

– For restaurants, a set of plaques, both gold and silver-plated, with the logo and signatures;

– For chefs, a plaque with recognition engravings and a medal;

– A framed letter from the Academy recognizing the destination’s winning of the award;

– Lapel pins and cuff links in a jewelry box.

An additional format of a plate has been used for chefs.

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