Search Weight Loss Topics:

Page 180«..1020..179180181182..190200..»

Home » Diets that Work » Page 180

Actor, supermodel and runner Milind Soman has set up high standards when it comes to fitness. The actor crossed the age of 50 but his fitness levels are an inspiration to many. Not hard to guess, a healthy lifestyle along with a regular workout regime is the secret behind Milinds fit body. He is a runner and has not gone to the gym in the last 20 years. Milinds cheat mealMasaba Gupta shared in one of her recent Instagram stories a picture of Milind eating chips and chocolate biscuits. He was seen scrolling down his phone and enjoying chips and biscuit without any guilt. Was this his cheat meal?

Well, we cant be so sure of it. But yes, eating our favourite junk once in a while is absolutely normal is what we understand by looking at these pictures.What is a cheat meal?As the name suggests, a cheat meal is a single meal that is completely different from your planned diet. The theory behind having a cheat meal or cheat day is that by allowing yourself a brief period of indulgence, you will be able to stick to your prescribed plan easily. It is a reward-based strategy.

There are no guidelines on how frequently you can have a cheat meal. Some indulge in one per week while others indulge in one in two days. It all depends on what a persons weight is and what his/her goals are.

Read the original here:
Designer Masaba Gupta caught Milind Soman snacking and we are shocked! - Times of India

Anyone who's been through it will tell youthe journey of having a baby is full of highs and lows. It could happen quickly (just one cycle) or take way longer than one thought. Babies come when they want to, and doctors say that the journey is individual and specific to each person. Still, most do a that tweaking what you eat can be game-changing if youre in the process of conceiving. Dietary modification is the most important aspect, mostly because it can easily be changed, says Dr Rupali Goyal, IVF specialist, department of obstetrics and gynaecology, Indraprastha Apollo Hospitals, New Delhi. There are many cases when the immune system attacks the body, including the embryo, and this happens because of inflammation, which is the root cause of most disease, says Lovneet Batra, sports nutritionist and founder, Arbhavya, New Delhi. In most cases just making simple diet switches changes the result, she says. Both doctors also say that haphazard hormone levels, most evidently seen in autoimmune diseases, PCOS and thyroid issues can decrease fertility, so getting these under control is important as well.

Doctors have varied thoughts about the safety and efficacy of certain foods while conceiving and through pregnancy (caffeine is a particularly controversial one,) but Dr Batra likes to err on the side of caution: Avoid diet sodas, caffeine, sugar substituteswomen who consume a lot of coffee have problems with implantations, says Batra. Dr Goyal says that if youre actively trying to conceive, its better to avoid alcohol, cigarettes, refined carbs, and red meat as well.

Both experts are certain that eating foods that reduce inflammation and balance hormones may help to create an ideal environment for pregnancy, and can be easily added to one's diet. Checking with your doctor, nutritionist and OB/GYN is always recommended, though, before making major changes to your eating plan.

This is one of the most potent ways to bring down inflammation, says Batra. She says that if your body is under stress and secreting cortisol, it wont produce progesterone, which is a hormone that helps with implantation of the embryo. Omega 3 boosts progesterone and thereby helps the embryo grow. Natural sources of Omega 3 include walnuts, flax seeds, avocados and chia seeds. However Batra says that plant-based versions arent as potent in the fatty acid ALA, but can work in a pinch. The EPA and DHA in fish oil is more potent and effective. You can take a 100mg capsule everyday for fertility, but check the ingredients in your supplement and choose one that has the highest amounts of EPA and DHA," she says.

Vitamin C and E help lower inflammation. Plus, another impediment to fertility is being either under or overweight, and for that B vitamins help improve energy metabolism, says Batra. She also recommends beta carotene for fertility. Consuming enough of these antioxidants will help regulate the overall metabolism. You can get Vitamin C from amla, guavas and oranges; beta-carotene from carrots, pumpkins and beets; vitamin E from almonds and wheat germ; and B vitamins from lentils and greens.

This is the ultimate superfood for fertility, says Batra, explaining that most of us are struggling with oestrogen dominance these days. Blame it on the xenoestrogens that we get from personal care items or highly oestrogenic dairy and meats, but this condition is also responsible for diseases such as breast cancer and endometriosis. Figs help with clearing excess oestrogen in the body. I have seen this work for women in my own practice, she says. You can eat either two-three fresh figs a day or three round slices of dry figs that have been soaked overnight. Grapes, citrus fruits and pomegranates work the same way.

If the reason for infertility is PCOD or PCOS, then including healthy fats from coconut and cashews help stabilise hormones, including balancing the thyroid. Batra says that if you have hypothyroid, then these fats help bring the thyroid stimulating hormone (TSH) down. You can have one tsp of virgin coconut oil on an empty stomach or a two-three inch slice of fresh tender coconut, plus seven-eight cashews in a day.

A deficiency in these minerals impacts your thyroid and insulin levels. If theres insulin resistance, youre at higher risk of PCOS. This leads to you not making enough FSH, which prevents fertilisation and implantation. Therefore a stable hormone profile is essential, and selenium, magnesium, even chromium (especially if youre diabetic) is key, she says. Nuts, seeds and lentils are the best groups for these essential nutrients.

Vasudha Rai has been writing on beauty and wellness for more than 15 years. Shes the author of Glow: Indian Foods, Recipes and Rituals for Beauty Inside and Out, and blogs regularly on Vbeauty.co

5 foods that help clear brain fog and improve memory and focus

Have monsoon blues got you down? Adding these foods to your diet might help

9 healthy habits you want to start maintaining in your 20s

Read more here:
These are the best foods to add to your diet if youre trying for a baby, according to experts - VOGUE India

Hey Korbyn, what do you think about Diet X? is one of the questions I receive most often from the members of my gym or even people in general when I tell them Im in the health and wellness field is what I think about the latest diet trend sweeping the nation. This is an extremely complex topic, and keep in mind that I am not a registered dietitian. If you are part of a special population and need advice on a diet for medical reasons, you should seek out a registered dietitian in your town. You would be surprised how many there are, sometimes they can even be found at popular grocery store chains. For the purposes of our discussion today we will be talking about the average person that is probably 15-50 pounds overweight and is looking to make physical changes to their body through diet and exercise.

First off, lets applaud the question and the fact that it is being asked. The average person gives little to no thought whatsoever to what they put into their body in terms of food and drink, whether it is the quality or the quantity. Curiosity should be rewarded, as it leads to fact finding and hopefully knowledge on the extremely important subject of diet. Second we must look at how any diet works, no matter how trendy or extreme it may sound. Every diet begins with calorie restriction based on the individual that is eating a certain way. You cant get past the simple fact that eating more calories than you burn will result in weight gain, and burning more calories than you eat will result in weight loss. This is true no matter what diet or way of eating you choose, and it will always be true no matter your genetics or any other factor you can think of that might affect your body. After we accept this fact we can begin to dig deeper into the seemingly infinite number of diet plans you might see or hear about on a daily basis.

The first major category of diets to discuss is elimination diets. The dieter will eliminate entire food groups or macro-nutrient groups (protein, fat, or carbs), which can cause significant weight loss in the initial 30 days of the diet, and those that can stick with the difficult task of eliminating an entire food group will be able to sustain the weight loss or lower body weight. These types of diets are difficult because when you re-introduce the eliminated food group back into your diet you will gain the weight back quickly. The sustainability of this type of diet is typically low among casual adopters, but these types of diets can be powerful for some people.

The second major category of diets to discuss is tracking based diets, where instead of eliminating a food group you pay attention to the amount of food you are eating through some form of tracking, usually achieved by weighing ingredients or scanning a label on pre-packaged food. Weight Watchers and their points system is probably the most famous version of this diet, but more recently terms like If It Fits Your Macros or flexible dieting have become popular. The difficulty of this approach is in preparation of meals and snacks, in that you must measure or weigh all ingredients which will initially take time and patience. This type of diet is more sustainable in that it doesnt rely on elimination, just portion control and the optimal combination of fat, protein, and carbs for your intended results. It can be very difficult to follow for those that eat out a lot or eat a large amount of processed foods.

So the larger question is which diet is best for you? The answer is simply you dont know until you try. Any of the diets whose names you have heard (paleo, vegetarian, vegan, keto, South Beach, Mediterranean, pescatarian, Zone, Whole 30, etc.) are better than the standard American diet, so giving any one of them a try for 60 days could lead to positive results. As a fitness professional I have experimented with almost all of these options and could write many articles about the pros and cons of each one. All diets work if you follow them exactly, but the trouble is in how long you can adhere to the protocols found in each diet. The more extreme the change is from your normal eating habits, the more difficult it will be to follow the diet correctly and for a long enough period of time to achieve the results you want. We must also understand that the diet only works when you follow it, and the progress you make will disappear when you return to your old way of eating. Talking with a fitness professional can be beneficial as they will be able to help you find a plan that works for your lifestyle, and help you work through the often difficult first stages of the dietary changes. So seek out a local professional, someone with whom you can speak to one-on-one, and start planning the approach you would like to take to move toward your health and wellness goals. Always remember that investing in your health is money well spent.

Korbyn Doucette is the co-owner of Snap Fitness in Shakopee.

Excerpt from:
Commentary: Investing in health is money well spent - SW News Media

Its Friday morning, and Gunnar Peterson is cruising in his 1993 Land Rover Defenderrebuilt with a new engineen route to the UCLA Health Training Center, where hes going to link up with the guys. This is, without question, the most casual mention of the players on the Los Angeles Lakersever. As the teams director of strength and endurance training, Peterson is at the facility on game days between 8 a.m. and 1 p.m., then back again at 4:15. On this particular day, hes been up since 3:45 a.m., having already breezed through his own workout and also trained two other clients.

Petersons client roster extends beyond the red-hot Lakers. Hes a household name in the health-and-fitness industry, and has put everyone from the Kardashians to Sylvester Stallone to Kate Beckinsale through the wringer at his Hollywood gymwhich is where youll find him when hes not deadlifting with Dwight Howard. Although hes coaching a host of A-listers, hell cast away anyoneyes, anyonewho doesnt commit to his program.

I'm at a point where I really just work with people that I like to work with, he says. Not that it has to be fun for me, but I have to get something back. I put a lot into my prep, the way my gym looks, the presentation, and the overall experience.

Petersons dedication to fitness dates back to 1989, when he was a production assistant on the sitcoms A Different World and My Two Dads. A morning regular at his local gym, he was approached by another guy who, having observed Peterson in action, wanted some tips for getting in better shape. When he asked me what I charged, I couldnt believe it, Peterson says. Thirty years later, hes amassed a celebrity roster and is in his third season with the Lakers.

What I love about what I do is that its not a cookie-cutter job, and I'm not trapped doing the same thing every day, he tells me. Even if Im working with the same people, the workouts themselves are different and everyones energies are different.

For the purposes of our interview, however, I flipped the script on Peterson, asking him about his own wellness routine. As it turns out, he wakes up freakishly early, is still figuring out how he feels about plant-based proteins, and cannot get enough of his evening dessert.

GQ: What time does your day get going?

Gunnar Peterson: 3:45 a.m., which means I have to handle my sleep differently than other people. It's an ongoing thing, right? Some people have a problem getting their training up to speed, some people have a problem locking their nutrition in, and some people just can't drink enough water. My problem is my sleep and my other forms of recovery. Starting about three years ago, I got really diligent with recovery protocols. NormaTec massage, Headspace [a meditation app], all of those things.

I love that you just grouped Headspace into the recovery suite. Do you track your sleep?

Yeah, I use SleepScore. I try to think of it like this: I'm trying harder, and I'm not perfect at it, but I'm doing better. If I'm keeping tabs on myself and I'm holding myself accountable and I'm not doing it in a stressful way, then I'm already way better off than I was. Sometimes the knee-jerk reaction is to be angry at the app when it tells you that youre not sleeping well, but I can't be angry at it. It's like getting the test back when you know you didn't study. You can't be pissed that you got a D, you know? You earned that. You didn't do the work.

Do you eat before you leave your house at the crack of dawn?

I eat a Split, which is essentially nut butter and jam. That way, I don't train while fasting. I used to do that for years. I talked to my nutrition guy and told him, "I just feel like I come in flat all the time." So he told me to try this routine. The nut butter slows the absorption of sugar, so you don't spike and then fall off. I feel like I get more out of my workouts with this.

I also drink 25 ounces of water first thing when I wake up. We know so much about hydration, especially if you read some of the stuff that comes out of the Gatorade Sports Science Institute. Guys are making way better choices on that front nowadays. Some of the guys I work with are drinking, like, six liters a day.

Whoa. And after you drink all that water?

I get in workout clothes and get to the gym by 4:30. I answer any e-mails, then I'm on the bike or doing another form of cardio by 5:00. I do 30 to 45 minutes of cardio unless, God forbid, I have a cancellation, and then I'll knock out an hour. But cancellations are rare.

Are you a post-workout-protein-shake kind of guy?

Yeah. I use Transformation protein powder and water. It's egg and pea protein.

Do you have any feelings on the whole I only eat plant-based proteins trend?

I think you have to go with what works for you. I watched the movie The Game Changers [a film about the benefits of a plant-based diet], and of course you're swayed right out of the gate. But then youve got to pump the brakes and look at it for what it is. It's interesting, there's definitely some take-home information, but its not going to swing me all the way.

So what happens after the protein shake?

At 10:30 a.m. I have another Split, and then around 1:00 p.m. I have lunch, which is typically salmon and a carb. The carb is usually a yam or rice. Sometimes quinoa. I also like eating spinach and sliced tomatoes.

And for dinner?

I get home and I usually have something right out of the gate, maybe some chicken. And then Ill have dinner with the family, but I eat my own stuff. They'll do Taco Tuesday or get pizza. And of course, who doesn't like that stuff? I just don't like the way it makes me feel, so its not worth it for me.

That said, I do have dessert every night. Last night I had brownies at the game. Night before I had Girl Scout cookies at home, because you've got to support the troupes. The night before that I had Reese's Peanut Butter Cups.

I respect the honesty. For anyone who wants to be better in the gym, what kind of input would you give them about how they should be eating?

Shoot for foods that are as close to their natural state as possible. Stay away from deep-fried, stay away from processed. Stay away from words you can't pronounce and foods that have more ingredients than there are digits in your mortgage payment. Every small step makes a difference, so if you can't get all-natural, perfect stuff, thats fine. But see if you can get close. If you get close on a regular basis, that's going to net out pretty well.

Can you leave me with one more piece of advice?

You have to be honest in your evaluation of yourself. Give yourself credit where it's due and be critical when its needed. Look at the different components that make up health and wellness. Look at training, nutrition, hydration, rest and recovery, managing stress levels, and to a smaller degree, supplementation. Put some time into that and try to have each of those aspects balanced out. Sometimes youve got to take it easy on your strengths and really focus on the weaknesses. And I would say do that not just with your body, but with your overall wellnessitll yield better performance in every aspect of your life.

This interview has been edited and condensed for clarity.

Real-Life Diet is a series in which GQ talks to athletes, celebrities, and everyone in between about their diets and exercise routines: what's worked, what hasn't, and where they're still improving. Keep in mind, what works for them might not necessarily be healthy for you.

The Real-Life Diet of Eric Paschall, Golden State Warriors Rookie and Sparkling Water Disciple

How a fitness and nutrition overhaul in college helped Paschall reach the NBA, where hes emerged as a steal for the Dubs in the midst of a rebuilding season.

Originally Appeared on GQ

Read more:
The Real-Life Diet of Gunnar Peterson, Trainer to the Los Angeles Lakers and Other Assorted Stars - Yahoo Lifestyle

An engineered version of this Escherichia coli bacterium gets all the carbon it needs to grow from carbon dioxide, just like plants.

By Robert F. ServiceNov. 27, 2019 , 11:00 AM

Synthetic biologists have performed a biochemical switcheroo. Theyve re-engineered a bacterium that normally eats a diet of simple sugars into one that builds its cells by absorbing carbon dioxide (CO2), much like plants. The work could lead to engineered microbes that suck CO2 out of the air and turn it into medicines and other high-value compounds.

The implications of this are profound, says Dave Savage, a biochemist at the University of California, Berkeley, who was not involved with the work. Such advances, he says, could ultimately make us change the way we teach biochemistry.

Biologists typically break the world up into two types of organisms: autotrophs like plants and some bacteria that mostly use photosynthesis to convert CO2 into sugars and other organic compounds they need to build their cells. Meanwhile, the heterotrophs (thats us and pretty much everything else) get those building blocks from the organisms they consume.

Synthetic biologists have long tried to engineer plants and autotrophic bacteria to produce valuable chemicals and fuels from water and CO2, because it has the potential to be cheaper than other routes. But so far theyve been far more successful at getting the heterotrophic bacterium Escherichia coliknown to most people as the microbe that lives in our guts and sometimes triggers food poisoningto produce ethanol and other desired chemicals more cheaply than other approaches. Its not always cheap, however; these engineered E. coli strains must eat a steady diet of sugars, increasing the costs of the effort.

So, Ron Milo, a synthetic biologist at the Weizmann Institute of Science in Rehovot, Israel, and his colleagues decided to see whether they could transform E. coli into an autotroph. To do so, they re-engineered two essential parts of the bacteriums metabolism: how it gets energy and what source of carbon it uses to grow.

On the energy side, the researchers couldnt give the bacterium the ability to carry out photosynthesis, because the process is too complex. Instead, they inserted the gene for an enzyme that enabled the microbe to eat formate, one of the simplest carbon-containing compounds, and one other strains of E. coli cant eat. The microbes could then transform the formate into ATP, an energy-rich molecule that cells can use. That diet gave the microbe the energy it needed to use the second batch of three new enzymes it receivedall of which enabled it to convert CO2 into sugars and other organic molecules. The researchers also deleted several enzymes the bacterium normally uses for metabolism, forcing it to depend on the new diet to grow.

The changes didnt initially produce bacteria capable of living on formate and CO2, however. The researchers suspected the nutrients were still being directed toward its natural metabolism. So, they placed batches of the engineered E. coli in vessels that allowed them to carefully control the microbes diet. The team started with basically a starvation diet of xylose, a sugar, along with formate and CO2. This allowed the microbes to at least survive and reproduce.

It also set the stage for evolution: If any bacterial offspring acquired genetic mutations that allowed them to thrive on that diet, they would produce more offspring than those that didnt evolve. The researchers steadily decreased the amount of xylose available to the microbes as well. After 300 days and hundreds of generations of mutating E. coli, the xylose was gone. Only those bacteria that had evolved into autotrophs survived.

In all, the evolved bacteria picked up 11 new genetic mutations that allowed them to survive without eating other organisms, the team reports today in Cell. It really shows how amazing evolution can be, in that it can change something so fundamental as cellular metabolism, Milo says.

I bow to them for making it succeed, says Pam Silver, a systems biologist at Harvard Medical School in Boston, who devoted years to a similar project.

Scientists have previously developed dozens of tools to manipulate E. colis genes so that it produces different compounds, such as pharmaceuticals and fuels. That means researchers should be able to insert these changes autotrophic E. coli that eat formate, which is readily made by zapping CO2 in water with electricity. As a result, formate produced from wind and solar power could help engineered bacteria make ethanol and other fuels, or pharmaceuticals, such as the malaria-fighting drug artemisinin. Not bad for a makeover.

Read the original post:
This microbe no longer needs to eat food to grow, thanks to a bit of genetic engineering - Science Magazine

By Karen Hawthorne

As a sign that veganism has shifted permanently into the mainstream, KFC Canadas recent test-run of plant-based popcorn chicken in Mississauga, Ont., seems as good as any. When meat alternatives are being sold by the bucket, its hard to argue they are still the domain of urban elites.

But the mass markets embrace of plant proteins (The Economist called 2019 The Year of the Vegan) also coincides with reports that developed countries are getting fatter not slimmer. Which raises an obvious question: Are vegan diets as virtuous as they seem?

According to a recent op-ed by Frdric Leroy and Martin Cohen, academics at Vrije Universiteit Brussel and the University of Hertfordshire respectively, the health benefits of a vegan diet depend on careful nutritional balance. For example, attention to Vitamin B12 consumption or the appropriate intake of long-chain fatty acids.

Maintaining that balance can be difficult, however. And when vegans fail, they write, the negative health impact can be significant.

Not everyone wants to eat lots of lentils and rice all the time

Moreover, Leroy and Cohen point to a study of 218,000 subjects from over 50 countries which found that the consumption of meat and dairy can be associated with less rather than more chronic disease.

But other research shows clear benefits to a vegan lifestyle. A study published in The Journal of Nutrition, for instance, documented both lower levels of fat and higher levels of antioxidants among those with a plant-based diet. These are the compounds in foods which help delay cell damage attributed to the aging process.

A study presented this fall by the Washington-based group Physicians Committee for Responsible Medicine also showed the potential for veganism as a treatment for obesity. Participants who followed a 16-week vegan diet experienced significant changes to gut microbes linked to improved body weight, body composition and blood sugar control.

Pamela Fergusson, a registered dietitian and devoted vegan in Nelson, B.C., sees the positive impact in her practice. One of her clients, a teacher in his 30s, came to her two years ago obese and concerned by a family history of heart disease. Inspired by the 2011 documentary Forks Over Knives on Netflix, however, he was committed to trying a vegan diet. One year in, he had lost 27 pounds and his blood tests were normal.

A vegan diet also makes you feel more clear-headed and able to focus, Fergusson adds, partly because it doesnt take so much energy for your body to digest.

When it comes to weight loss, though, Dr. David Jenkins, director of the Clinical Nutrition and Risk Factor Modification Centre at St. Michaels Hospital in Toronto, says the fibre and volumetrics of vegan foods are the critical advantages.

We love chewing and all the sensations that go along with eating, so we want to eat a lot of food, he says. But when you compare a steak to a plate of vegetables, you can have the same volume of food but theres a vast difference in calories.

Jenkins, a vegan for almost 20 years, is an industry pioneer when it comes to research and clinical trials on diet and health. He developed the concept of the glycemic index to show how different carbohydrates affect blood sugar (or glucose) levels, and which foods are best for people with diabetes.

But GI also affects how quickly we get hungry again after eating. Whole, unrefined plant foods are helpful to weight loss in part because they have slow-release carbohydrates that leave us feeling fuller longer. Vegetables that retain water when cooked, such as dried beans and peas, tend to increase satiety as well.

Ive put people on plant-based diets who found they felt full and sufficiently hydrated, says Jenkins.

Liquids in and of themselves, mind you, are no substitute for solid food. Its that predilection to chew again, he says.

When youre having wine with your steak dinner, you tend to move on to the Crpes Suzettes and then the next course of foods that are excessively stimulating. Whereas lentil soup is extremely pleasant, youre not driven to eat more and more.

Ive put people on plant-based diets who found they felt full

So what about those plant-based KFC popcorn bites?

Veganism has come a long way when it comes to broad appeal. It has its own movement and theres a lot of innovation in the space, including foods like vegan ice cream and plant-based burgers, says Fergusson.

Thats a boon to those who would never have considered a vegan diet in the past as long as plant food isnt shorthand for junk food.

Not everyone wants to eat lots of lentils and rice all the time, but as long as we choose whole foods more often and enjoy others in moderation it works, Fergusson says.

See the article here:
Veganism, KFC and the secret to weight loss - National Post

The noodles are stir fried and low fat sauces are used to offer a healthy option to people

Dr Noodles started in St Andrews in 2010 and now has secured their sixth location which will take a spot on Shandwick Place next to Au Bar.

The noodle bar will offer a healthy alternative to the modern diet and will serve hungry customers their choice of noodles which are stir fried with protein, vegetables and homemade sauces.

It will create approximately 25 jobs in Edinburgh, including two managers and at least eight chefs.

The simple restaurant and takeaway concept was one that owner Stuart Crichton picked up during his time working in London in the early 2000s.

He said: I worked in London in 2004, I was a broker and when I went to lunch I would see beautiful noodle bars all the time.

The concept was completely new to me, but you went, you were served in a few minutes and it had all the essentials of being friendly, warm and a good atmosphere.

I fell in love with the noodle bar idea and wanted to do one myself.

Stuart left his London job to return to Scotland to assist in running a family business and during that time he began to develop the Dr Noodles concept.

Alongside his right hand man and second in charge Adrian Watson, they have now opened several noodle bars across Scotland.

He added: Our first shop was in St Andrews in 2010, we then grew to Dundee and ventured up to Aberdeen then came back down and opened in Perth, Stirling and now we feel experienced enough to open up to the wonderful people of Edinburgh.

While there is no firm date in place for its opening, the vivid signs are up and Dr Noodles are calling for people to apply to work for them.

The noodle bar is expected to open before the end of January.

Read the rest here:
Noodle bar offering 'healthy alternative to the modern diet set to open first Edinburgh outlet in prime location - Edinburgh News

Curried lamb and apricot hummus and a side of zhug to spice things up. David Petkiewicz, cleveland.com

CLEVELAND HEIGHTS, Ohio -- Zhug has found steady business in Cleveland Heights' Cedar-Fairmount neighborhood on every night of its first week of business.

The new restaurant and bar, run by chef and restaurateur Doug Katz and director of operations Todd Thompson, doesnt take reservations, instead depending on the busy Cedar-Fairmount neighborhood to provide its customers. And so far, they said, new spot has been received well.

Zhug takes over the space formerly occupied by Liquid Planet, at 12413 Cedar Road, replacing it with a unique Mediterranean and Middle Eastern eatery. A full bar offers inventive cocktails, along with a complete wine and beer list.

The menus food options are all inspired by the name of the place: zhug, or a spicy Middle Eastern chutney made of serrano peppers and spices. Dishes are served family-style, and many of the individual plates -- which include hummus, kafta, squash donuts and more -- were inspired from a recent trip that Katz, Thompson and chef Andrew Mansour took to Tel Aviv, Israel.

It's the latest restaurant opening for Katz. Earlier this year, he opened a new concept called Chutney B. in Shaker Heights' bustling Van Aken District. He continues to run his longtime staple Fire Food & Drink, and Fire Spice Company. He's also the chef partner at Cleveland Museum of Art's Provenance Cafe.

We chatted with Katz and Thompson about the new restaurant, inspirations behind the menu, and their other business ventures.

Specialty drinks: The Gazoz #1, a non-alcoholic drink with Rooibos and hibiscus tea, lemon juice and honey syrup, and the Zhug #3, dry gin with fennel roots and fronds, Falernum, lime juice. David Petkiewicz, cleveland.com

Zhug is inspired by a trip to Israel. I was wondering how that travel has been used to influence the menu here, and at all your other restaurants as well?

Katz: "Before that -- at Fire [Food and Drink] -- we have an Indian clay oven, a tandoori oven, and so we've learned a lot about using spices in cooking. After opening Fire, I created a company called Fire Spice Company, where we toast and ground spices and put them in boxes with recipes. From that, we opened a new business this year called Chutney B. The focus in that is Thai, Indian and Morroccan rice bowls, using great curries and spice. We also top those bowls with chutney. The traditional Indian chutney would be hari chutney, but at that restaurant, we use zhug. It's a green chile chutney, with serrano chiles, green cardamom, lemon, parsely, all different spices.

"We decided that, here, we wanted to open a really fun bar room, a high-energy bar feel, and to focus on Middle Eastern and Mediterranean, because those were two areas where we hadnt really focused as much. Thats really what Zhug is about. We took a trip to Tel Aviv to really do some research and development on the idea, and every night we were saying to ourselves, when can we come back here and do it again? We did that, and I also went to Morocco last year, and we went to New Orleans, and I went to Denver, and we really explored Israeli restaurants. Were calling this Middle Eastern mezze, which is really just shareable food that you enjoy with your friends or other people."

A side of zhug to spice things up. David Petkiewicz, cleveland.com

Could you talk more about the menu -- highlights from it, things you want to mention?

Katz: "Noah Biddle is our bar manager, and he has created an amazing cocktail list. We have non-alcoholic and alcoholic cocktails. Todd [Thompson] has curated the wine and beer lists. Andrew Mansour is our chef. Both of us, for a year, have sat down and gone through so many iterations and so many ideas. Weve had so many tastings on the actual menu. I think whats important is having a mixture of meat items and vegetarian items and vegan and gluten-free. We tried to create a menu of about 30 items where people could mix and match things that go together. We have a lot of different vegetables. Well change the seasonal items, seasonally. We use a lot of local.

"We use local Miller Farm grass-fed beef for our kafta, which are little beef grilled patties served with feta and fennel and radishes. We have a braised lamb dish, local carrots from Rainbow Farm right now with hazelnuts and a coconut lime sauce. We have great octopus that we smoke in-house, and serve with potatoes and saffron aioli and olive tapenade. We have great bread to eat with all of it. We have a curried lamb hummus, with apricots. We have nigella seed and burnt onion hummus, all of course with a lot of different-flavored oils. We have desserts -- a mango sorbet with a chili syrup, and we have truffles. A tahini ice cream sundae with a ganache hot fudge and salted pistachios."

Thompson: "The reaction has been great. We were, of course, nervous about introducing this dining style, mixing it all together. Obviously there are places that already do that -- but, doing it the way we wanted to do it -- we werent sure coming from a background like Fire, which has a traditional way of dining, that our guests would be agreeable to it. But its been great, no problem at all. They really enjoy the idea of sharing food."

Local cracked wheat salad with shaved apples and carrots. David Petkiewicz, cleveland.com

It seems like at all your restaurants, there are all kinds of dishes to compliment dietary restrictions. Why is that aspect important to you?

Katz: "Its super important, and where were located, were right next to the hospital. People come to Cleveland to have their health checked. The amount of restricted diets, and the amount of care that people have for their diets is so important to our customers. Also, Mediterranean and Middle Eastern dishes tend to match well with these kinds of special diets that are current today."

Thompson: "Theres meat on the menu, but its not the focus of the menu. Even the meat dishes are not like a traditional 12-ounce pork chop with some potatoes and carrots. The meat is mixed in, but its not the focus. I really think thats where dining is heading, and I also think its environmentally conscious. That was not the main motivating factor, but it sure doesnt hurt. We feel good about that, and its also healthy. I think all but three things on this menu are gluten-free."

Zhug in Cleveland Heights. David Petkiewicz, cleveland.com

I noticed the design is very different from what it used to be when it was Liquid Planet. Could you talk about the layout of the restaurant itself, and what youre going for with the design?

Thompson: "Kelly Shaffer is our designer, and what we really wanted to do when we came in here was accentuate the ceilings. It's a beautiful old building, and we really wanted to work with that. Instead of a new buildout, we wanted to use something that had some flavor to it, some history to it. I think the food does, too, so the space was important to that. We wanted to make it elegant, but also very friendly and open, with a cool vibe to it that accentuates that bar atmosphere. Something a little bit exotic -- not kitschy, but exotic."

Katz: "Weve had so many artists take part in the design. Kelly [Shaffer] brought team of people. Shred & Company built our bar, they did all of our steel work, the cart shelf, the tables, the front table, the shelves. Billy Ritter did a lot of the ceramic pottery, and if you look at the artwork on the walls, those are Billy Ritter pieces that have been photographed onto muslin material. Keith Arion built out the space. He lives in Shaker, and hes an amazing general contractor. He was really stress-free through the entire project."

Thompson: "That was a part of the collaboration as well -- local farmers, local artists. Shred & Company, you can tell by the look of the tables, that those are handmade by local people. It really shows, its worth the time, and energy, and investment to do that. I think it adds a great deal to the overall experience. Plus, theyre great guys. All the people we work with are so great, and just made the project that much more fun and energetic."

Zhug in Cleveland Heights. David Petkiewicz, cleveland.com

In Cleveland Heights, Katz Club Diner was damaged in a fire five years ago. What's it like to open Zhug in this community, a couple of miles from the diner?

Katz: "Really fun. I live about five blocks from here and five blocks from the diner. We cater out of the diner and we just leased to Rising Star Coffee, so they're actually open in the front of the diner. And this is five blocks the other way, in this really vibrant bar scene with Vero and Parnell's and Nighttown and the Fairmount and Luna and Appletree Books. So to be able to open this kind of place in my own neighborhood is just so fun. It makes it so nice to live and work in the same area. We know that we can't go to Tel Aviv every week or every month, but now we've brought Tel Aviv to Cleveland Heights, and can remember that every day that we're working, and share that with everyone as well."

Thompson: "I mean, Tel Aviv and other elements through travelling is just so important, to see the elements that exist in different cities and whats going on, and mix that with the things that are exciting about whats going on in our own city, and put it all together to create this unique melange - it all comes together."

Katz: "When you go to a restaurant today, I think restaurants are about exploring culture. We have such diverse culture in Cleveland these days with all the cultural institutions, with the hospitals. I think to be able to eat in this way where youre sharing small bites of food -- instead of going to maybe a more traditional restaurant and ordering the first, second and third courses, its super fun to be able to do this as well, because its so new to Cleveland."

Thompson: "We wanted to work with that communal aspect of dining, and how that is so traditional in a lot of the world. Sharing plates, sharing foods, sharing flavors -- we wanted to put that into this type of atmosphere, so youre going to have good cocktails and walk around and talk to your friends. This doesnt have to be a fine-dining type of restaurant. I love those types of restaurants, but theyre very formal. This is completely the opposite of that."

Zhug in Cleveland Heights. David Petkiewicz, cleveland.com

There are no reservations accepted here. Why?

Thompson: "I think reservations go hand-in-hand with fine dining. We wanted everyone to have an equal opportunity to eat here. With the neighborhood we have, its almost like an extended waiting area. If our bar is full, you can put your name on the list, and you can go to Parnells, or Appletree Books, and well text you when your table is ready. I think that just allows everybody an equal shot, and in a neighborhood restaurant I think thats important. If we take reservations, that means that the prime dining times, every night we would be taking reservations and that would mean no one could ever just walk up. We want that feeling -- that you could just walk up -- because were not fine dining. We can pull tables together, we can do whatever we need to accommodate whoever walks into the front door. Reservations are pretty staid. It makes for a pretty static environment. We want to make sure its open and fun, and that we have the ability to work with customers however they show up."

Zhug in Cleveland Heights. David Petkiewicz, cleveland.com

Earlier, you mentioned the Spice Company -- I think its interesting how you bring a ton of flavors to your restaurants, but youre also bringing these flavors into peoples homes. Could you talk about the success of that?

Katz: "Its a product we created. Its not the thing I spend most of my days on. Around the holiday time, it becomes more popular. Whats nice is, we sell them at Fire. Whenever people walk in and are visiting from out of town and experiencing some food item, on their way in or out theyll buy them for their friends. Its a nice thing, were able to give people something. I havent written a cookbook; I look at that, sort of, as my cookbook."

Like mini-cookbooks.

Thompson: "But theyre interactive. You get to do it."

Katz: "And we can give people the techniques we use in the professional cookbook to use at home."

Zhug in Cleveland Heights. David Petkiewicz, cleveland.com

How is everything going at Fire, and at Provenance?

Katz: "Really great. We have a team of close to 90 people now. We are so lucky we have an amazing management team. Weve grown in a very calculated way, where we have people taking new positions on where theyve been with the company for a while and we can really nurture their development. It allows us to stay strong at Fire, it allows us to stay strong in the other places. Provenance is run by Bon Appetit, Im the chef partner, so it doesnt put as much strain on the operation, though it does take up some of my time."

See more photos of Zhug below.

Zhug in Cleveland Heights. David Petkiewicz, cleveland.com

Zhug

Specialty drinks: The Zhug #3, dry gin with fennel roots and fronds, Falernum, lime juice and the Gazoz #1, a non-alcoholic drink with Rooibos and hibiscus tea, lemon juice and honey syrup. David Petkiewicz, cleveland.com

Zhug

Doug Katz talks with guests. David Petkiewicz, cleveland.com

Zhug

Zhug in Cleveland Heights. David Petkiewicz, cleveland.com

Zhug

Zhug in Cleveland Heights. David Petkiewicz, cleveland.com

Zhug

Smoked pastrami short rib with celery root and red kraut. David Petkiewicz, cleveland.com

Zhug

Zhug in Cleveland Heights. David Petkiewicz, cleveland.com

Zhug

Zhug in Cleveland Heights. David Petkiewicz, cleveland.com

Zhug

Squash "donuts" in a crme anglaise, blood oranges. David Petkiewicz, cleveland.com

Zhug

Zhug in Cleveland Heights. David Petkiewicz, cleveland.com

Zhug

Zhug in Cleveland Heights. David Petkiewicz, cleveland.com

Zhug

Curried lamb and apricot hummus. David Petkiewicz, cleveland.com

Zhug

Warm white beans with local tomatoes, basil oil and garlic aioli. David Petkiewicz, cleveland.com

Zhug

Editor's note: A quote in this story previously mistakenly listed an ingredient as "curry chutney." It has been corrected to "hari chutney."

For photos and videos on the extraordinary food and drinking scenes in Northeast Ohio, follow @DineDrinkCLE on Instagram.

Read more recent food stories:

See more here:
Zhug bursts with Mediterranean flavors in Cleveland Heights: Q&A with Douglas Katz and Todd Thompson - cleveland.com

MICHELLE Mone has revealed the 29 diet rules she stuck to that helped her shed 11lbs ahead of her wedding.

The bra queen, 48, and her billionaire fianc Doug Barrowman got engaged in December last year and two years of dating.

6

6

She announced in August that she had hit her target weight and was down to a svelte size 10 in just a few months.

Writing on Instagram at the time, she said: "After 7 years Ive finally made my target weight!! There is only one way to do it...eat less, eat healthy & work out 1 hour a day...finally lost my last 11lbs in the past few months. Size 10 & wedding ready."

Earlier this month, the Ultimo founder showed off her incredible weight loss in a baby blue swimsuit on a luxury holiday in the Maldives.

Now she's revealed how she did it - with a 29-rule plan that involves avoiding eggs, reduced fat cheese and fruit juice.

There is only one way to do it...eat less, eat healthy & work out 1 hour a day

Instead, the Glasgow-born businesswoman recommends drinking low fat milk, small amounts of natural yoghurt and wholegrain bread.

She also says you should limit the amount of seafood, pasta and rice you eat a week but enjoy as many fresh vegetables as you can.

Michelle added that cooking in clingfilm and tin foil should be avoided - and only use olive oil.

Michelle Mone's 29 diet rule plan

1. Low fat milk- cows milk is bad for you; lactose intolerance. Humans intestines arent designed to process milk effectivelysubstitute for almond milk or soy milk or coconut milk

2. Natural Yoghurt- small quantities only; lactose issue and full of natural sugar

3. Eggs- completely avoid- cholesterol issues; animal based protein

4. Reduced fat cheese- avoid completely, as an animal based protein with similar properties to eggs and milk

5. Juices- avoid fruit juices as they are full of sugar; if used, need to be freshly squeezed and taken in moderation

6. Fresh Fruit- full of sugar so take in moderation

7. Fresh Vegetables- eat as much as you like.complex carbohydrates are good for you and will also produce enough protein to live on

8. Wholegrain Bread- eat in moderation. Avoid any bread that isnt wholegrain

9. Fish and Seafood- three potions per week maxavoid fish with high mercury content. Fish and seafood is good for 3 servings per week max! Avoid fish that are high in mercury content- tuna, mackerel, halibut, swordfish

10. Lean meats- avoid meat as animal protein is bad for you; both white and red meat. Use protein substitutes eg chick peas, quorn, tempeh, seitans, jack fruit, egg plant. Just as much nourishment to be derived compared to animal proteins

11. Olive Oil- very healthy; 3 table spoons per day

12. Rapeseed Oil- bad for you; carcinogenic!

13. Baked beans- bad for you; full of sugar and salt; a simple carbohydrate that is starchy and bad for you. Natural Legumes (eg lentils. Pulses, garbanzo beans etc)

14. Natural Nuts (almonds, brazil nuts etc etc) are good for you

15. Tinned pulses- are fine but I would avoid tinned ones and go for bagged ones

16. Tinned tomatoes- fine. Fresh ones are better as they are a superfood and an antioxidant

17. Sweet corn - avoid tinned and go for fresh

18. Tomato Puree- fine

19. Herbs- fine

20. Dried fruit- in moderation, due to sugar content

21. Pasta and rice- maximum of 3 serving per week with no one serving greater than 40grams (wholegrain pasta and brown rice or wild rice)

22. Porridge oats- fine, providing they are natural and do not have sugar additives added

23. Legumes - are fine, apart from cranberries (full of sugar)

24. Fry nothing

25. Batter nothing

26. Only cook in olive oil; nothing else

27. No cream or butter in cooking

28. Stocks- use vegetable stocks; not meat

29. Avoid cooking in clingfilm and tin foil

At the end of her tips, she summarised: "Basically its a limited pescetarian diet with lots of legumes and vegetables. Meat substitutes can be used to bulk up meals. The key is to avoid, sugar, starches, and simple carbs at all costs.

"Sounds madhowever, it can be done and made very interesting as per the recipes that I will share with you.

"Every year our diet are costing the NHS billions.

"Changing into this lifestyle means that we all get to live longer and healthier.diseases such as cancer, heart disease, diabetes, Alzheimer's and body motor diseases (MS and Parkinson's) all get stalled and/or reversed."

The key is to avoid, sugar, starches, and simple carbs at all costs

Michelle has three kids from her previous marriage to Michael Mone, who she divorced in 2011, Rebecca, Declan and Bethany, and Doug has four children from two earlier marriages.

The baroness, who founded lingerie company Ultimo in 1996 at the age of just 25, said all of them are super excited for her wedding.

She told The Sun earlier this year: They were around the house within 30 mins of finding out. They love Doug to bits so its just moving and they get on so well with him.

We were just talking about it just now, whether we want a big occasion or a small occasion, and where its going to be and when its going to be.

6

6

walsh happening? X Factor's Louis Walsh shows off impressive weight loss ahead of final

TASTE THE RAINBOW Healthiest diets are all the colours of the rainbow, experts say

BANANARAMA Eating banana SKINS helps you shed pounds, beat the bloat & sleep, expert says

NO WEIGH I got a boyfriend and let myself go but lost 3st by ditching booze & takeaways

WEIGHT OF THE WORLD My ex-wife saved me from suicide after getting so fat left me depressed

WEIGH TO GO I lost 13st to turn 30 in style after living off KFC banquet meals for years

Michelle sold all of her multi-million pound business Ultimo in 2014, describing her 17 years at the helm as a "roller coaster ride".

Shes gone on to found her own interior design company, Michelle Mone Interiors, aimed at hotels and net worth individuals.

Doug is the founder and chairman of the Knox Group of Companies, which is worth a staggering 3billion, and he owns six homes, two superyachts, 15 cars and a private jet.

6

6

Visit link:
Weight loss: Michelle Mones 29 wedding diet rules revealed after losing 11lbs - The Sun

Richard Kennedy is about to tuck into a salad when I arrive for our interview at a business park in the shadow of Belfasts former industrial behemoth, Harland & Wolff. Such is his frenetic schedule, the chief executive of agri-tech company Devenish is forced to eat and talk.

Were lucky to have caught him at all given what seems to be a never-ending schedule of travel for him both within and outside Ireland. Last week alone, he was in Liverpool on Monday and Tuesday, Belfast on Wednesday, then Dublin on Thursday and Friday, and thats a relatively quiet week.

Such is the life of a chief executive targeting aggressive growth for a business that is becoming increasingly more important as our climate expectations shift.

While now an agricultural technology company, Devenish started life as a pre-mix animal feed manufacturer. For every tonne of feed, the company would provide roughly five kilograms of micronutrients and influential nutrients. But even then, they knew that animal feed wasnt simply a formality: what cattle, pigs and sheep are being fed is of considerable importance given the way it trickles through the food chain.

If we provide healthy nutritious food for the soil, it, in turn, will be healthy ... If we do the same for animals, they will be healthy and their welfare will be better, explains Kennedy, sitting in a boardroom at the companys headquarters.

These days, the companys strategy is to ensure one health from soil all the way to society. Think farm to fork, but with added layers.

Devenish isnt in the business of devising lofty mantras just for the sake of it though. One of its more ambitious projects was delivering omega-3 fatty acids known to improve eye health and risk factors for heart disease to consumers through chickens.

Were used to getting our required omega-3 through fish which, in turn, get it by consuming plankton. Given the mass market appeal of chickens, Devenish partnered producer Moy Park and supermarket group Waitrose as well as the Royal College of Surgeons in Ireland (RCSI) to come up with a better way to deliver the important nutrient. A clinical trial by the RCSI demonstrated that regular consumption of the naturally enriched omega-3 chicken and eggs is likely to reduce the risk of heart attack, stroke, dementia and depression.

And while these chickens are more expensive than their non-enriched counterparts, Kennedy notes that the potential for them to have an impact on public health similar to the addition of fluoride to water is huge. The Government has yet to take notice, he says, but some political leaders are and in several cities Devenish is providing omega-enriched chicken and eggs to schools.

And, as the country watches farmers protest the poor price they receive for their produce, our meeting was timely. Kennedy says innovations like the addition of omega-3 to feed have the potential to change the game.

The significant thing about this is that this is innovation at farm level because farmers feed the animals and thats where the value add occurs, something he compares to supply chain where food becomes more valuable once processed.

Omega-3 wasnt Devenishs first foray into innovation in animal feed. In 1998, the company developed a technology that lowered emissions and smells from pig farms by roughly 50 per cent in a study conducted by UCD that was also peer reviewed.

It is now in the process of developing technology that has the potential to wipe out emissions from the States cattle herd by 2025. Although light on detail, the company aims to deliver carbon neutral milk and beef within five years.

With agriculture such a focus of the Governments climate action plan, surely this move by Devenish is a godsend. Are the powers that be paying attention?

Hopefully they are ... we would see that instead of farming and food being the issue, it could be a solution, Kennedy says.

That will only happen, he believes, if the island as a whole works together. That also applies to those farmers and processors who are at loggerheads over beef prices.

[Both sides were] more interested in scoring points amongst one and other than actually saying how do we create a world leading industry, Kennedy said.

Creating a world leading industry, however, is probably lower down the list of priorities for the agricultural sector just now than getting is trying to get to grips with the shifting tide of public opinion. Once the darling of Irelands export industry, beef farming is now increasingly blamed for the States failure to meet emissions standards. It also has to contend with the possibility that the Mercosur trade deal could flood Europe with cheaper South American meat and, to add insult to injury, vegan diets that are encouraging people to move to plant-based meat substitutes.

With Devenish very much in the business of meat, does Kennedy have a concern over this shift to veganism?

I dont promote or demote any diet, thats a consumers choice, but it should be based on the best information ... We wont feed the world on vegetarian diets. [And] theres a carbon footprint with any diet and we need to recognise it.

Kennedy is not anti-vegan. I would support anyone who thinks they should eat vegan, he says. But, while we all have free choice, we should understand the consequences of that choice.

Very clearly, he believes that a balanced diet is important and that this can be achieved in a sustainable way.

The warnings over meat and climate have been stark. A study published in the medical journal Lancet earlier this year warned that meat consumption may need to drop by 90 per cent to avert a climate catastrophe. Kennedy says few people looked beyond that headline.

If they had, he says, they would have noticed that people would be expected to eat almost 18 times as much dry beans, soy and nuts to get the required daily intake of calories. If the world went vegan, wed rapidly run out of food.

While his business serves animal husbandry, he takes a personal interest in sustainability. That might put him out of step with some business leaders but Kennedy isnt necessarily like other business leaders, which was perhaps a factor in him being crowned EY Entrepreneur of the Year last week.

Although hes a company man, he doesnt buy in to the hierarchical business structures of old. I dont like this idea of people reporting to me, he says, adding that he has tried to rid the company of a pyramid structure in favour of a flat structure where people take responsibility for themselves.

Kennedy comes from an entrepreneurial home in a rural part of Sligo. He grew up in Tourlestrane and Aclare in an archetypal rural parish with two pubs, a shop, a church and a local population of around 1,200 people. His love of the place was highlighted at the EY awards ceremony when he said on stage that hed rather break stones than leave Sligo.

He learned from his father at an early age that there are customers everywhere for everything.

His dad started his working life as a shop boy before acquiring a confectionary business and subsequently establishing an ice-cream business and a mineral distribution business. Later he built a livestock mart. That piqued the interest of the young Kennedy who went on to study agriculture in NUI Galway and UCD.

His first year in NUIG was tough, he recalls, and he was troubled by homesickness. His father told him that, if he wanted to come home to work, hed need to nearly triple or quadruple the turnover at the mart otherwise hed have to work elsewhere. And so, Kennedy went off to UCD to finish his degree.

His first job was with Uniblock, a company that sold mineral blocks which farm animals lick to get their nutrients. After two years, he left to work with Newtech where he met Owen Brennan.

In 1997, Brennan acquired Devenish with Kennedy coming on board as a roughly 5 per cent shareholder. At that time, the business had about 5 million in turnover.

In the 20 years since, Kennedy has rifled through job titles. He has held roles including export director, sales manager and operations director. Over the course of his career at Devenish, turnover has risen to 250 million with the company last year posting earnings of 8 million.

All the while Kennedy has lived in Sligo. It gives him a sense of place in a schedule that has him regularly on the road. Next week, hell be travelling around Europe, the following week hes scheduled to be in China and in January hell be taking a trip to the US. Even when hes in Ireland, his work seldom brings him to Sligo. Does the endless travel tire him?

No. I would find it more difficult just to stay in one place, he says.

He did step back from Devenish at one point, in 2006, after the death of his uncle. That event made him question whether the sector with which he had been engrossed since the age of six when his father had set up the mart was still for him. He decided to set up his own consultancy, specialising in sustainability and renewables but, within a year, realised he wanted to be back at Devenish.

The two people I thank are Owen [Brennan, now the chairman of Devenish] and Jacqueline [Kennedys wife] because both were instrumental in allowing me to do what I needed to do but also saying, right, now youve got that crap out of your system, sort yourself out.

And he did, returning to the company after an 18-month sabbatical. He took over as chief executive when Brennan decided to separate the roles of CEO and chairman, both of which he held, as the company grew significantly. That growth continues under Kennedys watch, with the company looking to improve its turnover by 40 per cent to 350 million over the coming three years.

He recently secured investment, led by the European Investment Bank, totalling 118 million which the bank said would help Devenish fund research into optimised animal nutrition, food innovation, health and sustainability.

It gives Devenish quite a bit of working capital, Kennedy admits, but he said the business will likely seek equity investment from private investors.

We have a number of very, very significant projects in the pipeline now which are multiple millions in terms of value so, for us, we just wanted to make sure we had the capital resilience to deliver them, he said.

Kennedy expects to be there to see them through, given his apparent aversion to rest. While most are lying in on a Saturday morning, he is on his farm in Sligo feeding cattle. And when he tears himself away from that, he is to be found on the sideline of a football pitch most Sundays with the Tourlestrane junior GAA team he coaches. Hes also involved in the Sligo under-20 team on the periphery giving support to the manager.

It may be a trope, but where Kennedy is concerned it seems accurate to say you can take the man out of Sligo, but you cant take Sligo out of the man.

CV

Name: Richard Kennedy

Age: 54

Position: Chief executive of Devenish

From: Aclare, Co Sligo

Family: Married to Jacqueline, they have two sons, Oisn and Rian, and a daughter Molly.

Interests: Football he coaches junior teams at his local GAA club and is also involved in underage county teams

Something you might expect: Given his lifelong work in agriculture, Kennedy has a farm on which he relaxes at weekends.

Something that might surprise: Now a seasoned traveller, Kennedy first found being away from home a struggle. I failed my first year [in NUIG] because I was immensely homesick, he said.

More here:
Entrepreneur of the Year says farming and food could be a solution to climate change - The Irish Times

Page 180«..1020..179180181182..190200..»

Home » Diets that Work » Page 180