Foodsite Magazine Friday Picksday Week of Mar 6
Marty Martindale

SANDWICH PRO Brighten your lunchtime. See some of the latest in sandwich spagsquashengineering. 


  • Bashed Avocado on Toast
  • Smoked Chicken, Blue Cheese Apple Salad
  • Bag of Cornish Hen Wings
  • Inka-Grilled Tiger Prawns
  • Cornish Cod and Brown Shrimps
  • Potted Salmon
  • Peppered Tuna with Wasabi, Avocado and Lime Caviar
  • Sea Bass Ceviche with Spiced Plantain
  • Q-Burger with Avocado, Smoked Cheddar and Club Sauce 

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Avocados, Guacamole – Ole!
Marty Martindale

They are called alligator pears, also butter pears, vegetable butter or midshipman’s butter, but we know them  best as the avocados, Floridan or Californian. avocado2 Yes, they come to us as mottled dark green or a smooth medium green, and they are delicious. Our heart likes them, too, and arthritis doesn’t! Incredibly smooth, delightfully rich, wonderfully subtle, avocados, depending on the culture, are at home in sweet as well as savory dishes.


Avocados were first cultivated in Central and South America back in 8,000 BCE. From there they traveled to Jamaica, the Asian tropics then the U.S. in the 1800’s mostly in Florida then later California.

The avocado comes from the Persea Americana family as do cinnamon, bay leaf and camphor.

They are rich in fiber, vitamins K, C, B, folate, potassium and widely regarded for their anti-inflammatory qualities and for being heart healthy. They are also high in mono-unsaturated fat, a plus for those who must avoid high-fat meat, fish and dairy products. Continue reading