By Nicole Tecson


It’s almost the end of the first week of my Green Fighters “Get Healthy” challenge and I feel like I have broken the first layer of barriers. When the whistle blew and it was time to start, my mind and body were singing a chorus on repeat from Disney’s Mulan “I’m never gonna’ catch my breath, say goodbye to those who knew me, why was I a fool in school for cutting gym!”


Last week, my days consisted of eating junk food, getting barely any exercise and heading home ready to stream a few of my favorite soap operas, including; The Vampire Diaries, starring sexy Ian Somerhalder. Although, I do miss my sweets and I’m falling a bit behind on my shows, this challenge is a decision I will never regret- It’s beginning to change how I feel already!


Each morning, I would feel exhausted and sleepy. Not realizing that it was my daily intake of at least 500 grams of sugar causing me to crash. Now, I feel like I have more energy because I am currently trying to consume healthy food: green vegetables, high protein food and ‘good for you’ fat food like nuts and uncooked oil. With struggles, I am trying to educate myself on how to eat better. (Always open to any suggestions!)


From being physically unable to do a push-up or simply reaching my toes to being able to complete a set of 100 squats while definitely breaking a few sweats is an achievement, at least in my books. With all my effort, I couldn’t have done and continued to do this challenge alone- I feel very grateful and I thank my family and friends and supporters for all the love they’re sending my way through this journey. Follow me while I aim to develop a healthier lifestyle and make this ‘New Years Resolution’ become a reality!

meringue nests with strawberry cream and fresh strawberries

3 egg whites (room temperature)
1/2 tsp vanilla
3/4 cup granulated sugar
1/2 cup heavy cream
2 tbsp icing sugar
2 tbsp liquid from fresh strawberries (blended in a food processor)
Fresh strawberries (for garnish)


1) Preheat oven to 275°F.
2) Using an electric mixer, beat the egg whites and vanilla, forming soft peaks. Gradually add the sugar and blend until stiff peaks form.
3) Spoon the mixture onto a cookie sheet and shape into cups. Bake for 45 to 50 minutes.
4) For the strawberry cream, beat heavy cream with an electric mixer until soft peaks form. Add sugar and beat until cream is thick and fluffy, then add strawberry liquid and mix until just combined.
5) Using a pastry bag, pipe the cream into the meringue cups and garnish with fresh strawberries.


Greenfield Produce Ltd. currently has a job opening for full-time Distributor. Reporting to the Distribution Manager, the Distributor will be responsible for the following:


1. Follow Kin’s Farm Market’s Mission, Spirit, Rules, Products Quality Standards, Work Standards and Company Policies.

2. Assist in executing the Purchasing Objectives:
– Always provides the best product at the lowest cost to our customers.
– Work hand in hand with store management to maximize the stores margin contribution.
– Process strong ability to communicate effectively and efficiently.
– React quickly to market situation and sensitivity to set right timing and market strategy.
– Must be a team player.
– Must have good working attitude.

3. Analyze and keep track of store’s profile and daily ordering record, especially for festivals and anniversary day.

4. Collect ad update market information and prices from/for buyers.

5. Coordinate distributing warehouse on-hand inventory and wholesaler booking inventory to ensure stock turnover is at its best.

6. Provide Items Turnover (movement) Reports weekly and for specific periods as required.

7. Keep all store operation, purchasing team and warehouse activities confidential.

8. Provide feedback and contribution to company meetings. This includes purchasing team monthly meeting and daily briefing etc.

9. Prepare, follow up and file Greenfield invoices and related documents.

10. Prepare, follow up and file purchasing team documents (including purchasing order, stock distribution, farmers invoices, store distribution invoices, attendance sheet. . .etc.)

11. Place purchase order for purchasing team as instructed.

12. Record and relay information effectively.

13. Bill and perform reconciliation of weekly supplies order for stores.

14. Arrange, negotiate and follow up (including settle bills, filing invoices. . .etc.) on store supply and maintenance issues.

15. Identify to management slow moving and obsolete inventory and ensure corrective actions are taken.

16. Completed duties in accordance with the Company’s ethics and organization’s policies and applicable laws.

17. Work with Buyers and immediate supervisor to make distribution decision of daily order.

18. Ensure advertised special items’ quantities are enough to supply to stores.

19. Analyze and keep track of store’s profile and daily ordering record, especially for festivals and anniversary day.

20. Market awareness. Collect and update market information and prices from/for buyers. Maintain good relationship with suppliers/farmers which benefits our company in the long run.

21. Always initiates open discussions with Buyers and Supervisors. Acts as back up when other team members whenever it is necessary. Perform other administrative, clerical and purchasing team duties as assigned.



Ideal candidates should possess the following qualifications:
1. This position requires minimum High School graduation and two years of administrative experience.
2. Experience in a purchasing/buying role;
3. Excellent communication and negotiation skills;
4. Great team player with good people skills;
5. Self-motivated person, work well independently with minimum supervision;
6. Good planning and prioritizing skills.



If you’re interested, please send your cover letter and resume to hr@kinsfarmmarket.com and quote
“Distributor HP”.


Created by Matthew Kadey MSc., RD, www.mattkadey.com
for Chilean Fresh Fruit Association



3 cups fresh Chilean red seedless grapes

2 teaspoons olive oil

1/8 teaspoon salt

2 cups 2% plain Greek yogurt

2 tablespoons honey

2 teaspoons orange zest

1-1/2 cups granola of choice



1) Preheat oven to 425°F. Toss grapes with oil and salt and arrange in a single layer on a baking sheet. Roast until the grapes have begun to burst, about 10-15 minutes.

2) Stir together yogurt, honey and orange zest. Divide yogurt among serving bowls and top with granola and roasted grapes.



Created by Matthew Kadey MSc., RD, www.mattkadey.com
for Chilean Fresh Fruit Association



1 pound Brussels sprouts, halved

2 cups fresh Chilean red seedless grapes

1 tablespoon olive oil

1-2 tablespoons maple syrup (depending on preferred sweetness)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup pecans

2 ounces soft goat cheese, crumbled



1) Preheat oven to 400°F. Place Brussels sprouts and grapes in a large bowl. In a small bowl, whisk together olive oil, maple syrup, salt and black pepper. Toss oil mixture with sprouts and grapes. Place mixture on a rimmed baking sheet and roast for 20-30 minutes, or until Brussels sprouts are tender and grapes have begun to shrivel. Let cool.

2) Meanwhile, heat a heavy duty skillet over medium heat. Add pecans and heat for 4 minutes, or until browned and fragrant, shaking the pan often to prevent burning. Let cool.

3) In a serving bowl, toss together sprout-grape mixture, toasted pecans and top with goat cheese.


Created by Kelly Springer MS, RD, CDN, www.kellyschoice.org
for Chilean Fresh Fruit Association



4 Chorizo sausages cut into 1-½ inch pieces

1/4 pound fresh Chilean red seedless grapes

1/4 pound fresh Chilean green seedless grapes

1/2 teaspoon oregano

1/2 teaspoon thyme

1/2 cup dry red wine (Shiraz, Malbec or Merlot)

4 tablespoons butter

2 tablespoons parsley, chopped



1) In a non-stick skillet over medium high heat add chorizo, allowing some of the oils to come out. If needed, add a tablespoon of olive oil. Add grapes, oregano, and thyme.

2) Continue to brown the sausage and wilt the grapes to allow their natural juices to seep out. Grapes will start to pop, so monitor as the cook. All this should take about ten minutes.

3) Remove chorizo and grapes from the pan and put on a serving dish. Add wine to the pan and scrape down the bottom of the pan to release the drippings and flavoring. On low heat, reduce the wine slightly, then add the butter, one tablespoon at a time. Whisk the sauce until it reaches a rich glaze. Pour over sausage and top with parsley.

4) Use as a side dish, as a filling for pita, or roll into tortillas for a party snack.



Created by Jill Melton MS, RD, www.jillcookshere.com
for Chilean Fresh Fruit Association



1-1/2 cups quartered fresh Chilean red seedless grapes

1 small mild red chile pepper (jalapeno)

1 tablespoon fresh lime juice

1 tablespoon honey

Pomegranate seeds (optional)

4 ounces wedge Brie cheese

6 6-inch flour tortillas


1) Preheat oven to 350°F.

2) Combine quartered grapes, chile pepper, lime juice, honey and pomegranate seeds (if using). Stir well. Keep chilled. Upon standing the salsa generates a delicious grape “juice.”

3) Cut tortillas into triangles. Place on a baking sheet and bake for 8-10 minutes, until brown and crispy. Bake Brie until soft and melted about 5-8 minutes.

4) Serve the grape salsa from a bowl or spoon it over the top of the warm brie.


Kin’s Farm Market is looking for a full-time permanent Business Development Administrator to start immediately. 


Reporting to the Vice President, Franchisor Operations, the Business Development Administrator will be responsible for: 


- Administration on construction and renovation projects
- Negotiation, preparation, review and management of all legal documents related to master lease agreements between landlord and Kin’s Holding Ltd.
- Preparation and management of legal documents of all sublease/franchise/management fee agreements between Kin’s Holding Ltd. and franchisees/corporate locations
- Negotiation, preparation, review and management of all legal documents related to shares or assets sales transaction of any Kin’s Farm Market business
- Preparation of official warning letters, notice of default and termination of Franchise Agreement to Franchisees, and maintain all legal records related to franchisees
- Preparation and management of legal documents of all loan agreements within Kin’s Group and all licensing management bonus agreements for corporate locations
- Review and management of legal documents of all existing and new loans within financial institute
- Filing and management of corporate minute book 


Qualification and Requirements
- A bachelor degree, preferably in Business Administration
- Good communication skills
- Proficient in written and spoken English; Second language would be an asset.
- Preferably to have some experience in project management
- Proficient in using Microsoft applications including MS Word, Excel, Outlook and PowerPoint.
- Must be flexible, organized and able to handle multiple tasks.
- Must have good people skills with a ‘can-do’ attitude.
- Must be efficient and able to meet various timelines with an eye on details.


If your experience matches our requirements and if you are interested in the position,
please send us your cover letter and resume quoting “Business Development Administrator HP”

Please email your cover letter and resume to hr@kinsfarmmarket.com

We apologize for any inconvenience but only short-listed candidates will be contacted for an interview.

Starts: Wednesday, April 30th


Winner Announced: Sunday, May 4th

Plan out and conduct a day’s ideal meals and workout plan, as if you were an athlete preparing for a big game. Share this plan on your blog. Winner will be selected based on meal healthiness and activity.



blueberry clustersRecipe courtesy of the USHBC.


Yield: 18 to 24 clusters


  • 1 cup fresh blueberries, divided
  • 1 cup chocolate chips (dark, milk, or white)



1)    Rinse blueberries, spread on paper towels and pat dry

2)    Line a baking sheet with wax paper or parchment

3)    In a small bowl or top of a double boiler, over barely simmering water, place chocolate

4)    Stir until melted

5)    Remove bowl from hot water

6)    Gently fold in blueberries

7)    Make clusters by spooning 4 or 5 warm chocolate coated blueberries onto wax paper, placing them 1 inch apart

8)    Or spoon mixture into silicone candy molds

9)    * Refrigerate until firm, about 30 minutes

10)  Transfer to an airtight container and refrigerate for up to three days

11)  For gift presentation: place clusters in pleated paper candy cups and arrange in a box



Spoon heart-shaped mounds, each made with 3 chocolate-coated blueberries onto wax paper-covered sheet pan. Chill.

Makes about 30 mini-heart shapes.