International day of the Nacho

international Day of the Nacho takes place annually on 21 October. Nachos are a Tex-Mex dish from northern Mexico. The dish is composed of tortilla chips (or totopos) covered with cheese or cheese-based sauce, and is often served as a snack. More elaborate versions add more ingredients and can be served as a main dish. Ignacio “Nacho” Anaya is credited with creating the dish in about 1943. The original nachos consisted of fried corn tortillas covered with melted cheese and sliced jalapeño peppers. Nachos originated in the city of Piedras Negras, Coahuila, Mexico, just over the border from Eagle Pass, Texas.In 1943, the wives of U.S. soldiers stationed at Fort Duncan in nearby Eagle Pass were in Piedras Negras on a shopping trip, and arrived at the restaurant after it had already closed for the day.

The maître d’hôtel, Ignacio “Nacho” Anaya, invented a new snack for them with what little he had available in the kitchen: tortillas and cheese. Anaya cut the tortillas into triangles, fried them, added shredded cheddar cheese, quickly heated them, added sliced pickled jalapeño peppers, and served them. Anaya went on to work at the Moderno Restaurant in Piedras Negras, which still uses the original recipe. He also opened his own restaurant, “Nacho’s Restaurant”, in Piedras Negras. Anaya’s original recipe was printed in the 1954 St. Anne’s Cookbook. The popularity of the dish swiftly spread throughout Texas and the Southwest. The first known appearance of the word “nachos” in English dates to 1950, from the book A Taste of Texas. According to El Cholo restaurant history, waitress Carmen Rocha is credited with making nachos in San Antonio, Texas, before introducing the dish to Los Angeles at El Cholo Mexican restaurant in 1959.

A modified version of the dish, with cheese sauce and prepared tortilla chips, was marketed in 1976 by Frank Liberto, owner of Ricos Products, during sporting events at Arlington Stadium in Arlington, Texas. This version became known as “ballpark nachos”. During the September 4, 1978 Monday Night Football game between the Baltimore Colts and Dallas Cowboys, sportscaster Howard Cosell enjoyed the name “nachos”, and made a point of mentioning the dish in his broadcasts over the following weeks, further popularizing it and introducing it to a whole new audience. Ignacio Anaya died in 1975. In his honor, a bronze plaque was erected in Piedras Negras. Anaya’s son, Ignacio Anaya, Jr., served as a judge at the annual nacho competition until his death in 2010.

The nutritional breakdown and total calorie count for a serving of nachos typically depends on the type of nacho, type of cheese, and additional toppings (such as beef, jalapeños, etc.) that are included in the serving. Most typical corn tortilla chips have contain about 15 calories per chip. Baked corn tortilla chips have about 6 calories per chip, making them a healthier alternative option to the usual fried chip. Mexican-style cheddar cheese contains about 110 calories per ounce. Adding a source of protein, such as chicken or beef, increases the calorie count by about 100 calories or so. All in all, a single serving of nachos can contain as much as 300 – 600 total calories. A single serving of nachos also contains significant amounts of fat, sodium, and calcium. There are around 16 grams of fat, 816 mg of sodium, and 272 mg of calcium per serving of nachos. In other words, one serving contains 39% of the daily value for fat, 34% of the daily value for sodium, and 27% of the daily value for calcium.

A variation of Nachos consists of a quartered and fried tostada topped with a layer of refried beans and/or various meats and a layer of shredded cheese or nacho cheese, topped with habanero hot sauce. Other variations include barbecue nachos (replace cheese with barbecue sauce) and poutine nachos (replace cheddar cheese with cheese curds and gravy). Although nontraditional, these versions are still classified as nachos. Traditional nachos consist of the tortilla chips topped with cheese and jalapenos, as done by Anaya who created “nachos”. The modern form of nachos has several possible ingredients with the most common toppings being, cheese, guacamole, salsa, sour cream, jalapenos, and sometimes lettuce. Lettuce is a less common topping, if added at all. The topping of the greatest quantity is often the cheese.

Nachos vary from the modern style served in restaurants to the quick and easy nachos sold at concession stands at ballparks. The nachos sold at concession stands consists of tortilla chips topped with pump-able cheese sauce. The cheese sauce comes in condensed form to which water or milk and pepper juice is added. What consists of the condensed form itself is a trade secret. Another variation of nachos is Dessert Nachos. These vary widely, from cinammon and sugar on pita chips to “s’more nachos” with marshmallow and chocolate on graham crackers. For dessert nachos, typically it simply refers to scattered toppings on some form of crispy base.

Doughnuts for Doughboys Day🍩🍩🍩

Doughnuts for Doughboys Day takes place annually on 19 October. It commemorates the date of 19 October 1917  when Salvation Army Ensign Helen Purviance and Captain Margaret Sheldon, two of the first eleven Salvation Army women to arrive in Monte-sur-Soux, France, During WWI, rigged-up a make-shift system to provide doughnuts for the soldiers.

Despite the tiny stove, and lack of holes in the first batch of 150 “doughnuts.” They were nevertheless received with overwhelming enthusiasm by the troops. Purviance improvised the tools they needed, using a wine bottle as a rolling pin, and getting a French blacksmith to combine an empty evaporated milk can, a shaving cream tube, and a block of wood into a dough cutter so their doughnuts had holes and were more symmetrical. The doughnuts were in such demand, they had to upgrade their equipment, and production increased to over 2,000 doughnuts a day. The “Doughnut Girls” often received thank you notes on scraps of paper, but they wanted to do more. In January, 1918, in spite of General Pershing’s reservations about women in a combat zone, Helen Purviance and three other “Doughnut Girls” were admitted to the front lines, equipped with gas masks, steel helmets, rubber blankets, and army revolvers.

They suffered many privations including freezing cold, artillery bombardment, and all the other hardships which the soldiers faced except combat, however they carried out their mission until the end of the war in November, 1918. Purviance estimated she had cooked over one million doughnuts. She came home a national heroine, and used her celebrity to promote the Salvation Army, helping to set up Salvation Army posts in her hometown of Huntington, Indiana, and in Oswego, New York. By 1924 she was on the teaching staff at the Salvation Army’s training school in the Bronx, New York. In 1936, she became the dean of the training college. She continued to make speeches, and often demonstrated making doughnuts at events, generating more positive press for the Salvation Army. Doughnuts surged in popularity in the U.S. Though she dreaded another war, when the U.S. entered WWII, Brigadier Helen Purviance trained the Salvation Army recruits for work in the field. A new treat was developed, the “All-American Cookie,” which could be made and packaged in Salvation Army kitchens at home and shipped overseas

World Food Day🥘

World Food Day is celebrated every year around the world on 16 October in honor of the date of the founding of the Food and Agriculture Organization of the United Nations in 1945. The day is celebrated widely by many other organisations concerned with food security, including the World Food Programme and the International Fund for Agricultural Development. The World Food Day theme for 2014 is Family Farming: “Feeding the world, caring for the earth” World Food Day (WFD) was established by FAO’s Member Countries at the Organization’s 20th General Conference in November 1945. The Hungarian Delegation, led by the former Hungarian Minister of Agriculture and Food Dr. Pál Romány, played an active role at the 20th Session of the FAO Conference and suggested the idea of celebrating the WFD worldwide.

It has since been observed every year in more than 150 countries, raising awareness of the issues behind poverty and hunger. Since 1981, World Food Day has adopted a different theme each year in order to highlight areas needed for action and provide a common focus. Past themes have included agriculture, biodiversity food security, rural youth, poverty, fishermen, trees, the environment, water and sustainable food supplies. Most of the themes have revolved around agriculture because only investment in agriculture, from both the Private and Public sector, together with support for education and health – will turn this situation around. In spite of the importance of agriculture as the driving force in the economies of many developing countries, it is frequently starved of investment, and particular, foreign aid to agriculture has shown marked declines over the past 20 years.

National Dessert Day🍧🍨🧁🍮🍰

National Dessert Day is celebrated annually on 14 October. Dessert is a course that concludes a meal; oftentimes an evening meal. The course usually consists of sweet foods, such as confections dishes or fruit, and possibly a beverage such as dessert wine or liqueur, but may include coffee, cheeses, nuts, or other savory items. In some parts of the world, such as much of central and western Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.

The origin of Desserts comes from the custom of feeding Sweets to the gods in ancient Mesopotamia and India and other ancient civilizations. Dried fruit and honey were probably the first sweeteners used in most of the world, but the spread of sugarcane around the world was essential to the development of dessert. Sugarcane was grown and refined in India before 500 BC 26 and was crystallized, making it easy to transport, by 500 CE. Sugar and sugarcane were traded, making sugar available to Macedonia by 300 BCE and China by 600 CE. In South Asia, the Middle East and China, sugar has been a staple of cooking and desserts for over a thousand years. Sugarcane and sugar were little known and rare in Europe until the twelfth century or later, when the Crusades and then colonialization spread its use.

Herodotus mentions that, as opposed to the Greeks, the main Persian meal was simple, but they would eat many desserts afterwards. Europeans began to manufacture sugar in the Middle Ages, and more sweet desserts became available. Even then sugar was so expensive usually only the wealthy could indulge on special occasions. The first apple pie recipe was published in 1381. The earliest documentation of the term cupcake was in “Seventy-five Receipts for Pastry, Cakes, and Sweetmeats” in 1828 in Eliza Leslie’s Receipts cookbook.

The Industrial Revolution in Europe and later America caused desserts (and food in general) to be mass-produced, processed, preserved, canned, and packaged. Frozen foods, including desserts, became very popular starting in the 1920s when freezing emerged. These processed foods became a large part of diets in many industrialized nations. Many countries have desserts and foods distinctive to their nations or region.

The origin of the word dessert comes from the French “desservir,” a word which here means “to clear the table.” This, of course, referenced the dish that came after the clearing of the main dishes served as part of the meal. The earliest references to the term dessert being used are in the 1600’s and arrived at the same time as the concept of serving a meal in courses, letting each part of the meal be its own experience.

The term “dessert” can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, and sweet soups, and tarts. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.

National Sausage Pizza Day🍕

National Sausage Pizza Day takes place annually on the 11 October. Sausage is one of the most popular pizza toppings, but this was not always the case. The history of pizza dates back hundreds of years, to when pie-shaped flatbreads with toppings were first eaten in Naples in the late eighteenth and early nineteenth centuries. At the time, this coastal city was not part of Italy, but its own kingdom. The working poor, or lazzaroni, lived outside or in small homes, and needed cheap food. Pizza consisted of flatbread with toppings such as tomatoes, garlic, cheese, oil, or anchovies, and it was sold by street vendors and informal restaurants, and eaten for any meal. Pizza didn’t end up becoming popular in the rest of Italy until the 1940s.

It was in the United States, where Neapolitans immigrated to, that pizza gained in popularity. The first pizzeria in the United States was Lombardi’s, which was started in New York City in 1905. Lombardi’s is still in business, and although it is in a new location, the original oven is still in use. Neapolitans brought pizza to many other cities, including Trenton, New Haven, St. Louis, Chicago, and Boston. Pizza became popular all over the country, especially following World War II. Many styles of crusts and different toppings became popular in different regions. Eventually, pizza made its way back to Italy, as well as to other parts of the world.

International Coffee Day

International Coffee Day takes place annually on 1 October to promote and celebrate coffee as a beverage, promote fair trade coffee and to raise awareness for the plight of the coffee growers. Coffee is prepared from roasted coffee beans, the seeds of berries from certain Coffea species. The genus Coffea is native to tropical Africa (specifically having its origin in Ethiopia and Sudan) and Madagascar, the Comoros, Mauritius, and Réunion in the Indian Ocean.Coffee plants are now cultivated in over 70 countries, primarily in the equatorial regions of the Americas, Southeast Asia, Indian subcontinent, and Africa. The two most commonly grown are C. arabica and C. robusta. Once ripe, coffee berries are picked, processed, and dried. Dried coffee seeds (referred to as “beans”) are roasted to varying degrees, depending on the desired flavor. Roasted beans are ground and then brewed with near-boiling water to produce coffee.

Coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content. It is one of the most popular drinks in the world,and it can be prepared and presented in a variety of ways (e.g., espresso, French press, caffè latte). It is usually served hot, although iced coffee is a popular alternative. Clinical studies indicate that moderate coffee consumption is benign or mildly beneficial in healthy adults, with continuing research on whether long-term consumption lowers the risk of some diseases, although those long-term studies are of generally poor quality.

coffee is native to Ethiopia and Sudan, however the earliest credible evidence of coffee-drinking as the modern beverage appears in modern-day Yemen in southern Arabia in the middle of the 15th century in Sufi shrines.It was in what is now Yemen that coffee seeds were first roasted and brewed in a manner similar to how it is now prepared for drinking. But the coffee seeds had to be first exported from East Africa to Yemen, The Yemenis obtained their coffee via Somali traders from Berbera (who in turn procured the beans from the Ethiopian Highlands) and began to cultivate the seed. By the 16th century, the drink had reached Persia, Turkey, and North Africa. From there, it spread to Europe and the rest of the world.

International coffee day was launched officially On 1 October 2015, by the International Coffee OrganizationAt a meeting in Milan on 3–7 March 2014,as part of Expo 2015 although many other International Coffee DayS had been held in other countries beforehand. An event was first promoted in Japan in 1983 by The All Japan Coffee Association (全日本コーヒー協会) and In the United States “National Coffee Day” was mentioned publicly as early as 2005. The name “International Coffee Day” was first used by the Southern Food and Beverage Museum, which called a press conference on October 3, 2009 to celebrate it and to announce the first New Orleans Coffee Festival.It was promoted in China by the International Coffee Organization, first celebrated in 1997, and made into an annual celebration in early April 2001.Taiwan first celebrated International Coffee Day in 2009. Nepal first celebrated National Coffee Day on November 17, 2005. Indonesia, which first celebrated National Coffee Day on August 17, 2006, celebrates it on the same day as Indonesia’s Independence Day and Various other events have been held, called Coffee Day or National Coffee Day, around September 29.

On this day, many businesses offer free or discounted cups of coffee.Some businesses share coupons and special deals with their loyal followers via social networking.Some greeting card companies sell National Coffee Day greeting cards as well as free e-cards. As of 2016, Brazil was the leading grower of coffee beans, producing one-third of the world total. Coffee is a major export commodity,and is one of the most valuable commodities exported by developing countries. Green, unroasted coffee is one of the most traded agricultural commodities in the world.The way developed countries trade coffee with developing nations has been criticised, as well as the impact on the environment with regards to the clearing of land for coffee-growing and water use. Consequently, the markets for fair trade and organic coffee are expanding.

More international and National Events happening 1October

  • CD Player Day
  • Day of Unity Against Domestic Violence
  • Digital Scrapbooking Day
  • Fire Pup Day
  • International Day of Older Persons
  • International Raccoon Appreciation Day
  • Model T Day
  • National Lace Day
  • World Vegetarian Day

Bridgnorth Beer festival and Severn Valley Railway Autumn Steam Gala

This years Bridgnorth beer festival, in association with the Campaign for Real Ale,   (CAMRA) takes place between Thursday 5 September and 8 September down at the Severn valley railway station in Bridgnorth.The Station will host over 60 Real Ales, Ciders and Perries. Entry to the Beer Festival is FREE and trains will be running all day too. Although gtting on them could prove challenging. The Severn Valley Railway Autumn Steam Gala also takes place next week so visitors may also be able to see any visiting locomotives which have arrived prior to the Gala.

This year The Severn Valley Railway Autumn Steam Gala takes place between Thurs19 September and Sunday 22 September. Visiting locomotives include No. 76017, British Railways Standard 4 With thanks to Mid Hants Railway Ltd. No. 30541, Southern Railway ‘Q’ Class With thanks to The Maunsell Locomotive Society & Bluebell Railway. No. 34092 City of Wells, Southern Railway ‘West Country courtesy of East Lancashire Light Railway Co Ltd.

From the home-fleet, the following locomotives should be in steam: 1450, 1501, 2857, 7714, 34027 Taw Valley, 43106 and 75069. On-hire Large Prairie No. 4144 and former resident No.6960 Raveningham Hall which was at the West Somereset Railway, are also expected to join the event. Pannier Tanks No. 1501 and No. 7714. Will berunning Overnight on Friday and Saturday. There will be a morning express from Kidderminster to Bridgnorth at 8.50am, non-stop, and early morning express on Saturday and Sunday from Bewdley to Bridgnorth at 5.32am. TheGuild of Railway Artists will be holding an exhibition at Kidderminster Railway Museum, celebrating its 40th anniversary. There will be a Walk-on breakfast train from Bridgnorth (departing 7.22am) and Kidderminster (departing 9.25am) on Saturday and Sunday. single Autotrains and ‘sandwich’ Autotrains will be operating between Kidderminster and Hampton Loade,with No. 1450 and two local services including the Great Western ‘Toplights’.

A Goods trains; will be running Thursday and Friday, and Saturday evening. Eardington Halt will be open for visits from 9am – 6pm (trains will not stop here). During which The Halt will attempt to cover six decades by changing its external appearance throughout the event. On Friday, Saturday and Sunday, the Station will return to the 1900s, then move to the 1930s (around lunchtime), followed by the1940’s then the 1950s and finally the sixties with the closure notice being posted just before they lock up. The Paddock Railway and Coalyard Miniature Railway will be in steam. Our Artist in Residence, Rob Rowland, will be at Bridgnorth Station in the Waiting Room on Platform 2 and Wolverhampton Model Engineers will have a miniature railway operating at The Engine House.