DC Life Magazine Summer 2015

DC LIFE Summer 2015

Cultural Fusion for Social Change

Wine Touring: Adults + Camp

Outdoor Workouts: Where To Go & What To Bring Along

4 Local

Breweries to Tap Into This Summer AR T IC L E S | N E W S | HE ALT H | LI F ESTYLE | F O O D

DEPARTMENTS CONTENTS EDITOR’S NOTE

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CONTRIBUTORS

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RECIPE BOX Easiest BBQ Lessons Ever: July 4th Basics 38 ON THE MENU

HEALTH CHECK

GYM SHORTS

The Best of DC: Peruvian Brothers at the Smithsonian Folklife Festival

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Top 10 Diet & Exercise Tips for a Healthy, Happy Summer 18

DINING REVIEW

Nature’s Remedy to Doldrums

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Best Ways to Stay Active Outdoors While It’s Still Summer!

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SHOPPING

HE SAID • SHE SAID 3 Red Flags That She’s Too Good to be True 28 CAREER CORNER How Women May Be The Difference Makers In Business Leadership

Free People Opens in Georgetown

48 It’s in the Bag!

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WANDERLUST Grape Camp in Sonoma County 54 30

TECH TALK Appify the Solution

4 DC Breweries to Tap Into This Summer 44

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SPOTLIGHT Currently In Rotation

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Events Gallery

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ON THE COVER What’s On Tap Food Photography Eugene Smith PHOTOGRAPHY

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DC LIFE Magazine | SUMMER 2015

SUSTAINABLE DC PLAN WHAT IS SUSTAINABLE DC? Sustainable DC is a District Government-led plan to make the city the healthiest, greenest, and most livable city in the United States. It is a citywide initiative crafted for and by the city’s diverse community with the ultimate goal of making DC more socially equitable, environmentally responsive, and economically prosperous.

FEATURES CONTENTS

Photo | Samantha Rhodes

“...It’s motivational to see how active people are around here, how healthy they are, and it’s just an awesome area...“

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Editor’s Note Summer 2015

Summer has been a long time coming with restaurants anticipating for consistent patio weather and retailers merchandising their goods on the sidewalk. And I can’t blame them. I, too, have been looking for reasons to wear open toe shoes at work.

It’s no secret that summer is the best season, as validated by the masses that look out of their windows searching for some sun. Turn to page 16 and find out why sunshine is a better (and cheaper) drug to help with your wellness. Locals and travelers alike can tell you why summers in DC is ideal; our city blueprint is engineered for outdoor enjoyment. Whether it’s a leisurely stroll to visit our landmarks or an excursion to specific sites, DC offers it all.

Washington is in constant development for improvements. What may be missing here several years ago could have just arrived. Food trucks are an exceptional example. Read about how the Peruvian Brothers came to exist on the food truck scene on page 40. Microbreweries are also trending in DC; we teamed up with our friends at Expedia and share four local breweries to visit on page 44, just in time to join the festivities of DC Beer Week.

As Summer prolongs, residents seek inspiration to keep their spirits high. Some travel, like our publisher Eugene Smith. He experienced a transformational excursion while learning that camping is becoming a new trend for adults. His story can be found on page 54. Residents that remained in the city find themselves surrounded by nearly outdoor everything: outdoor movies, outdoor dining, and outdoor fitness. Find our write-up on outdoor fitness activities on page 22 and its accompanying essential product guide on page 50.

I continue to seek and deliver curated discoveries that may help you enjoy Washington, DC as it grows and develops. Our devoted team is committed to uncover local diversity by infusing cultural anecdotes from the Washington, D.C. area into our magazine, both online and on our digital issues. I welcome your support as DC Life Magazine continues to broadcast internationally. I invite you continue to share our stories socially as we continue to grow our reach in 2015.

Summer in our city is a whirlwind of entertaining activities and is saturated with opportunities of new experiences. Take some of our suggestions or discover your own summer in DC — go to our Facebook page and let us know what you find.

With well wishes, Gigi Smith

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DC LIFE Publisher Eugene Smith Editor-in-Chief Gigi Smith Advertising Account Executive Viveka Palmer

Contributors Daniel Fecht, Claire Gallam, Sarah Vallieres, Jesse Natale, Debora McLaughlin, Chloe Mulliner, Samantha Rhodes DC LIFE Magazine is published four times a year

by Mestizo Media Group, Inc. Š2015 To subscribe: subscriptions@dclifemagazine.com To submit calendar events: events@dclifemagazine.com For advertising information: advertising@dclifemagazine.com To contact an editor: editor@dclifemagazine.com DC LIFE Magazine DCLIFEmagazine.com 718 Seventh Street, NW, Second Floor Washington, DC 20001 Phone: 202.670.4373

Contributors Summer 2015 Eugene Smith

Eugene Smith is the Founder of the Life Diverse Network, a cultural-centric network of web properties whose focus is to uncover and share opportunities for cultural fusion in and around major markets. As Editor at Large, Eugene writes about his experiences as a world-traveler, foodie and aspiring wine expert. Hear more from Eugene at his blog: www.eugeneosmith.com

Claire Gallam

Claire Gallam is a travel, food and home writer, as well as a photographer. She is also a cookbook author (Eat Skinny, Be Skinny: Skyhorse Publishing), recipe developer and food stylist for the website The Realistic Nutritionist. Her recipes, stories and photos have been featured on SheKnows. com, Buzzfeed, Bon Appetit, the Huffington Post, Babble, Food Gawker and The Dr. Oz show. She’s spent time in over 25 countries and hundreds of cities writing, photographing and immersing herself in all things food, wine and culture. When she’s not traveling the world, she’s at home writing about her travels for outlets like SheKnows.com and HuffPost and experimenting in her Alexandria, Virginia kitchen coming up with new, innovative and healthy recipes.

Jesse Natale

Jesse Natale is not your casual music fan. Due to an obsessive personality, he has become knowledgeable in all genres of music, primarily in Hip-Hop and Pop. While in college, Jesse produced songs for artists from his home state of New Jersey. This allowed him to develop an ear for sonics that most people don’t obtain.

Daniel Fecht

Daniel Fecht is Food Editor at DC Life Magazine and a cultural journalist who writes about Food, Music and media as it intersects with business, culture and the overall human experience. He is a self-published author, world traveler and accomplished grill master. His leadership in the kitchen has been used to raise money for U.S. Service members in the 2013 Safeway Barbecue Battle in Washington, D.C. and earned his team a trophy in the most difficult “Grilled Lamb Category”. Hear more from Dan at his blog: www.allpepperedup.com

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HEALTH CHECK

Nature’s Remedy to Doldrums

by Sarah Vallieres

Tired? Fatigued? Nervous, anxious, depressed? Are trips to a counselor burning a hole in your pocket to no avail? Maybe the answer lies not in your mind, but in your body. You could, like millions of Americans, be suffering a vitamin D shortage.

Symptoms of a vitamin D shortage can be tricky to pin down because they may sound like symptoms of other problems. Common complaints with this deficiency are tiredness, muscle fatigue, mood problems, and general fogginess of the brain. Some people begin to have muscle pains and bone pains as the deficit worsens. Others may suffer from an increase in weight. Beyond these symptoms there are many medical conditions that are now becoming correlated with a shortage of this important vitamin. Asthma, diabetes, major depression, schizophrenia, and some cancers along with cardiovascular and metabolic problems are all being found to be associated with low levels of this vitamin.

Vitamin D is usually called the “sunshine vitamin” because our bodies manufacture it in response to exposure to sunlight. (There are two major forms of vitamin D: D2 and D3. For this article we are mostly referring to D3, the type more optimal for our bodies.) It plays a vital role in our physiology.

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Vitamin D affects our neurochemistry, meaning our moods and thinking. It was recently discovered that the brain itself has receptors for vitamin D. It is vital to the proper operation of our muscles. For example, since it affects the body’s access to calcium, which is an important part of what makes muscles contract properly, too little leads to a general feeling of fatigue in the muscles. And of course, vitamin D is well-known for its role in the maintenance of strong bones and teeth. It was deemed so important that the government started fortifying milk with vitamin D in the 1930s, making rickets (a disease causing pain and deformity of the bones) virtually disappear.

Why did Americans need this extra supplementation? Because our northern latitude means there are many days per year where we simply cannot get strong enough sun to trigger the production of vitamin D no matter how long our sun exposure. Interestingly, the fortification of foods with D is closely regulated in food because it has the possibility of being toxic if consumed at too high doses for a long period.

Numbers on the estimated amount of people suffering from this shortage vary, but it is generally agreed that it affects a substantial portion of the population. So how did we come to the point where

Photo by Gnumarcoo/Wikimedia Commons

we are suffering such a tremendous deficiency? Simple, with our modern lifestyle we have started spending so much time indoors that we don’t get enough sun exposure to manufacture sufficient D on a daily basis. Add to that the fact that when we go outdoors we tend to slather on the sunscreen, blocking the rays needed to trigger our cells to make D. And while it is true that we can ingest some from foods in our diet, the sources are limited and difficult to consume in great enough daily quantity (fatty fishes like mackerel, salmon and tuna, fortified milk and cereals, and liver). And let’s face it, most of us don’t think about it at all.

To find out for sure if you have a vitamin D shortage, go to a doctor and have a simple blood test done. Be sure to get a regimen prescribed if possible; a deficiency can require much higher initial doses than you would take once the insufficiency is

corrected. Also, dosing can vary widely from person to person. This is further complicated by disagreement on what maintenance dose is effective- a number of studies and doctors suggest much higher doses may be needed than what the RDA currently is.

The safe upper dose is also debated. The U.S. Institute of Medicine recommends 4,000 IU as the safe upper limit but the human body will manufacture up to 20,000 IU under ideal circumstances, and the Mayo Clinic provides information on dosing much higher than 4,000 IU per day for numerous ailments. However, it is important to exercise caution with this vitamin due to the aforementioned potential for toxicity.

A significant symptom of too much vitamin D is hypercalcemia. This means there is too much calcium in your bloodstream, which can be quite uncomfortable and lead to complications if unchecked. If you are a self-

medicator, the sudden painful cramping in major muscle groups from too much blood calcium can be a noticeable indication that you’ve overdosed on D. Back off to a lower dose and the problem should resolve.

So if you’ve been struggling to find an answer to a decrease in the quality of your life, consider investigating your vitamin D levels with the help of your doctor. Nothing is more frustrating than feeling bad for “no reason” and getting to the bottom of such a problem can be life-transforming. Maybe the sunshine vitamin can help you sparkle a bit brighter, too.

SUMMER 2015 | DC LIFE Magazine

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GYM SHORTS Photo | Take Back Your Health Conference

Top 10 Diet & Exercise Tips for a Healthy, Happy Summer

by Claire Gallam

Summertime is one of my favorite times of year. The weather is warm, the days are longer and weekends are spent BBQing, eating ice cream and lounging by the pool or beach. As fun as these activities are, they aren’t exactly conducive to weight loss or staying in shape. And when you’ve got a bikini to wear or short shorts to rock, you really don’t have much wiggle room for 10 pounds of ice cream.

But that doesn’t mean you have to completely cut out the foods you associate with summer. All you have to do is be a little more mindful of how much and balance the burgers, pies and cones with healthier dishes. You moderate the rest of your life, why not do the same for your diet?

If you’re struggling with some extra pounds this summer or just want to better balance how you eat, check out these 10 fool-proof, super easy tips and tricks to get your best summer body yet, or just maintain the sexy figure you have already.

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Use your grill!

Grilling is one of the healthiest methods of cooking you can do, especially when it comes to preparing meats, vegetables and even desserts. Unlike sautéing, baking or braising, grilling doesn’t require as much oil, butter or fat. In fact, just a brush of olive oil is enough to keep your chicken breast from sticking and give it flavor.

Plus, you can grill just about anything, from pizzas to desserts, so the options are endless.

Enjoy the season’s fresh produce.

Probably my favorite part of summer, besides lounging by the pool, is the abundance of fresh produce that’s finally in season.

Instead of sticking to the same boring vegetables you’ve been eating, toss a few bright blueberries, raspberries, summer squashes or strawberries to add a dash of color, antioxidants and vitamins to your vegetable rut. The best part about so many of these ingredients, like blackberries and watermelon, is that they can be eaten completely on their own, no cooking or added fat required!

Keep track of what you eat.

Downsize your plates.

Tracking your meals is one of the best ways you can keep tabs on what you’re eating and better decide which items you need to remove to reach your goals. I personally love the PlainSmart Pledge app, for a few reasons. For one, it’s free. Most importantly though, it makes it very easy to track everything you eat right on your phone, and it calculates all of the calories, fat grams, sugar and carbs so you don’t have to. It also lets you track your mood and your weight, so you can get a better picture about how your weight and food selections affect your emotional well-being. You can also talk selfies so you can see first hand how your weight loss is changing your appearance. It’s an easy way to keep tabs of your diet when you’re on the go.

Overeating is as much a visual activity as it is a physical and emotional one. When we use standard 12 inch plates, we’re preprogrammed to add more food than we need to our plates. Think of those BBQs and summer potlucks you got to. Because you have that giant paper plate, you’re more inclined to fill up on more mac n’ cheese, chicken or pie. To be a smarter eater, replace your standard 12 inch plates with 10 inch ones. A study at Cornell University found that those who used a smaller plate reduced their calorie consumption by almost 30%, and lost up to 2 extra pounds per month. Stock your bbq with smaller plats and you’ll have a skinnier you.

Get outside!

With longer days and warmer temperatures, you no longer have to get to the gym to get a workout in. So why not add some variety to your daily elliptical workouts by heading outside? Instead of running 3 miles on the treadmill, hit a local running or bike path in your area and do it outside. There are so many amazing trails in and around DC, Maryland and Virginia that allow you to work out while getting some fresh air (and see some pretty spectacular views). You can also hit the amazing hiking trails we have near the city (Great Falls) or venture out to Shenandoah for some serious mountain hiking, biking and running. For more local hikes, check out Localhikes.com or http://www.recreation.gov/.

Stay hydrated.

It is so easy to get dehydrated during the summertime, especially if you’re drinking other beverages in lieu of water, like colas or beers. If you’re heading to the beach or a hike, be sure to carry a water bottle with you as a reminder. It’s also key to start your day off by drinking two glasses of water. If you plan on drinking alcohol, be sure to follow most drinks with a sip of water to stay hydrated (and keep hangovers at bay).

Get creative with healthy food swaps.

As much as I love eating a big plate of pasta or a burger, these dishes aren’t doing much for my weight loss efforts. But that doesn’t mean I have to cut out those flavors entirely. Instead of regular spaghetti and meatballs, I make zucchini noodles with PlainSmart bison meatballs. The zucchini noodles have over 50% less calories, fat and carbs than regular pasta, and the bison meatballs are much lower in fat and calories too. Instead of burgers on high carb buns, I put my favorite patties on a salad and toss it with some low fat vinaigrette. If you’re craving chicken salad, sub in Greek yogurt for mayo and stuff the recipe into an apple (instead of a pita) to save even more fat or calories. Applesauce and coconut oil also makes great subs for butter and oil in desserts and vegetarian sausages or soy cheeses can be used in place or regular for a vegan option too.

Drink smarter.

Having a cold beer or a fruity margarita on the beach or by the pool is a huge part of summer enjoyment for many of us, so there’s absolutely no need to cut that out. Instead, just drink a little smarter and opt for beverages that don’t pack such a high caloric punch.

Instead of regular lager or ale, enjoy an organic honey ale or a cider, or a creamy oatmeal stout. These beers are filled with healthier antioxidants. To make a healthier margarita, use stevia, honey or natural sweeteners (like fresh fruit) to sweeten your drink.

Rank and prioritize your favorites.

You should never cut a food completely out of your diet, especially if it’s something you enjoy. Don’t think of your diet as black and white because that’s not only unattainable, but more often than not leads to binges. Think of your diet as something fluid, something that changes as you change. If you want a hamburger, get a hamburger, but load up on healthier sides, like salads or grilled vegetables, instead of fries.

If you know you’re going to want a piece of pie, eat a lighter meal, like tofu in place of hot dogs, so you can really indulge without guilt.

Remember to have fun.

This one sounds like a no brainer, but it’s too important to miss. We sometimes put so much pressure on ourselves to be healthy, watch what we eat, exercise and diet, that we sort of forget to actually enjoy the summer and have fun. After dinner, toss the ball with your kids or dog (you can burn up to 150 calories per hour playing catch). If you’re at the beach, , an hour of surfing burns over 100 calories and 60 minutes of beach volleyball can burn over 250 calories. If you’re on vacation, an hour of sightseeing (and walking) can burn 130 calories.

You can even burn up to 80 calories an hour of just playing lawn games, like cricket or bocce ball.

Don’t let the stress of dieting ruin your summer, instead enjoy all of the amazing healthy perks that come with these warm, beautiful months!

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Best Ways to Stay Active Outdoors While It’s Still Summer!

By Samantha Rhodes Photo credit Run Nike Womens Series

If you walk through Rosslyn, downtown DC, Ballston, pretty much anywhere in the DMV area, you are bound to find endless runners, joggers, and cyclists. As Mark Steverson, the owner of the Orangetheory fitness studios in the area put it,

we’ve put together a list of some of the best outdoor workouts, so you don’t have to bother searching for them:

“People are already running when we open the door at 4:30 in the morning…it’s just really encouraging, it’s motivational to see how active people are around here, how healthy they are, and it’s just an awesome area.”

LavaBarre’s “Barre in the Park”: Every Thursday, weather permitting, LavaBarre hosts a barre class in Gateway Park at 1300 Lee Highway. Come join any week from now until September to work your core, glutes, and thighs while listening to fun pump-up music alongside friends and other Rosslyn locals. Classes start at 6 pm, but come early to get a good spot. Make sure to bring a mat or towel, plenty of water, and get ready to “feel the burn.” Register here.

Everyone is getting in shape, but what are some of the cool ways they are working out? Well,

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Two put on by Rosslyn BID:

Rosslyn Boot Camp: Mondays and Wednesday from 6pm to 7pm and Saturdays from 9:30 am to 10:30 am, Victor Carcamo, longtime fitness instructor and operations manager for the BID, hosts boot camp classes in Gateway Park. As Victor explains,

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“We do a warm-up, stretch and every workout consists of twelve different exercises, so we do what’s called one-to-one ratio. We’ll work for 30 seconds and then we’ll rest for 30 seconds, that’s the first part, so we’ll do burpees [and then rest] and pushups and then rest, so that I can show people what the exercises [are]…Then we go into intervals. Three sets of four exercises and then abs. And then a final stretch…

BID also puts on tons of other great events and socials in Rosslyn – check them all out here.

November Project DC: Looking to get in some exercise before work? Well, check out November Project. With “tribes” all over the country, the fitness movement is growing into one of the most popular ways to workout before the break of dawn. November Project DC welcomes everyone for great, intense workouts at iconic locations all over the city (for free!). In line with their hashtag #RiseAndShine, the workouts are early. Mondays are at Meridian Hill Park at 6:30 am with the last Monday of the month at Capitol Hill also at 6:30 am. Wednesdays are at 5:30 and 6:30 am on the Lincoln steps and there are new locations every Friday at 6:30 am.

If you see a massive crowd of super excited DC-ers clad in brightly colored clothing early in the morning, you’ve probably found them.

So as November Project says, #justshowup and have a kickass workout. Follow their Twitter and Facebook and blog to stay updated on locations, times, and some of their other fun events!

Pilates in the Park: Every Tuesday and Thursday at 5:30 pm, Golden Triangle BID puts on a free Pilates class in Farragut Park.

With about 100 people joining each class, you’re bound to meet tons of fellow yogis in the area. Along with an hour of exercise, you also get the chance to taste some food from nearby restaurants for postworkout snacks! All you need a mat, so come by and have fun. Check here for more info. lululemon Yoga in the Park: Want to refresh and regroup in the middle of the workweek? Go check out lululemon’s Yoga in the Park every Wednesday at 6 pm. Meet in DuPont circle for an hour of yoga, perfect for all levels. All you need to bring is yourself, some a water, and a mat! Check here for more details.

Photo | Samantha Rhodes

[Though] they hate me while they’re doing it, they love me after.”

But the class is definitely for all levels. “I always have a modified version of an exercise or an alternate exercise with the same benefit,” says Victor. And people love it. He continues, “A lot of people want muscle, some people want to lose weight, but most people want both together…so that’s why HIIT (High Intensity Interval Training) is good. You get the cardio benefit, but you’re also doing a ton of plyometrics.”

You get a great workout for 30$ a session, so register here, to join in on the fun and then head over to happy hour after for drinks!

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Nike Run Club (Georgetown): Though you could use the Nike+ Training app, why not try the free Nike Run Club sessions for a change (especially while it’s still warm outside)? Go on a run from the store and track your progress with the app. Link up with other active locals and get a good workout in. Check here for the Run Club calendar and follow their Twitter for more info on location and times!

These workouts are not only great for getting in shape, but also for meeting new friends and just getting to know other people in your community. Typically workouts end with a group walk to happy hour or sign-ups for other activities in the area. “People have even… become boyfriend, girlfriend,” laughs Mark, of Orangetheory.

All of these options are for all fitness levels, ages, and genders, so definitely don’t hesitate to try any or all of them before it gets too cold out! Are there any outdoor workouts you particularly like? Let us know and send in the comments!

HE SAID • SHE SAID

3 Red Flags That She’s Too Good to be True Not only have online dating sites opened up a whole new dynamic for singles looking for company – attitudes about the viability of these sites have become more positive.

“Middle-aged singles have a smaller pool to draw from because so many men and women are married with families by then. That makes finding love tough.”

The Pew Research Center recently published the following survey results:

Massie, an entrepreneurial businessman with his own business and a full schedule, says he was elated when things progressed quickly online with a hot prospect.

• Almost 60 percent of Americans say online dating sites are a good way to meet people, up from 44 percent in 2005.

• While one-third of those who use the sites never go on an actual date – that leaves 66 percent of users who do.

• One in five young adults have used a dating site, and they’re growing in popularity with older adults, too.

“I was one of those older adults who found online dating sites to be a convenient way to meet women for potential romance,” says Charles W. Massie, a baby boomer who wrote about his online dating experience in a new novel, “Stains on the Gavel” (www. starshowpublications.com).

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“I almost couldn’t believe how lucky I was,” he says.

“Unfortunately, I did believe it, which led to this woman taking advantage of me in the worst way.”

The woman set him up in an elaborate ruse that resulted in him going to jail on false charges, while she took possession of everything he owned.

“Something that was too good to be true wound up becoming a nightmare,” says Massie, who suggests these red flags:

• She likes everything about you. “To put it simply, I quit thinking with my brain,” he says.

immediately. Most smart young women are somewhat cautious while getting to know a potential new love interest.

No matter how smart, established or successful you may be in other aspects of life, just about everyone of any age loves being love-drunk; it’s not just for teens like Romeo and Juliet. But what are the chances that a smart and very attractive woman, about whom you know next to nothing, likes everything you like, do and are?

“This woman, however, was all too eager for me to leave my home state to move into her home,” Massie says. “That should tell you one of at least two things: she’s either desperate for someone because she’s emotionally unstable, or she has no fear of you, which could mean she’s working an angle.”

“The food I liked, the hobbies I liked, the music I liked and political affiliations were identical to hers,” he says. “That was a red flag.”

• She really is, physically, too good to be true. It’s possible that a hot date that’s “out of your league” will come to love you for who you are – in time! On the other hand, when you weigh all of the conditions that may include the fact that you don’t really know her, nor she you; that you are

• She asks you to move in almost

financially sound and she is not; that she suggests a living situation that’s moving far too fast; that you’ve only known each other for a matter of weeks, and never met in person – “yeah, at that point, you should be at least a little skeptical,” he says.

About Charles Massie Charles Massie is an engineer, former member of the U.S. Navy and businessman, overseeing several companies including Massie Engineering Associates and InfoTech Consulting. He’s also a prolific writer and owner of Starshow Publications. “Stains on the Gavel,” www. starshowpublications.com, continues the story of his online dating and criminal justice nightmare, which began in his first novel, “Pinned: A Kentucky True Crime.”

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CAREER CORNER

How Women May Be The Difference Makers In Business Leadership

By Debora McLaughlin

Businesses do a poor job picking managers to lead their employees, collectively costing companies billions of dollars each year, according to a recent Gallup report titled “State of the American Manager.”

The report is based on more than “four decades of extensive talent research, a study of 2.5 million manager-led teams in 195 countries, and analysis from measuring the engagement of 27 million employees.”

The research yields a striking failure rate – 82 percent – when it comes to how well companies select their managers.

“On the plus side, with such an abysmal success rate in hiring managers, we can reasonably expect improvement in the workforce,” says Debora McLaughlin, CEO of The Renegade Leader Coaching and Consulting Group (www.

TheRenegadeLeader.com), and author of “Running in High Heels: How to Lead with Influence, Impact & Ingenuity.”

“More importantly, Gallup points out what many of us have known for decades – that including more women in

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leadership positions will reliably improve conditions within an organization’s work culture.”

An important criterion for how success is measured in management is engagement, where women have a decided advantage. Those who work for female managers are, on average, six percentage points more likely to be engaged, and those who work for female managers outscore employees of male managers on 11 of 12 engagement items.

“While I am a strong advocate for women in leadership positions, I think it’s safe to say that all of us, no matter our gender, have room to improve our management skills,” says McLaughlin, an executive and business coach who offers insight into achieving management goals.

• Rigidity won’t help you retain top talent; be open. The ideal management style for today’s business climate is evolving. The traditional top-down hierarchal structure is giving way in favor of a more collaborative team approach. That means being open to communication, empathy and encouraging inspiration in employees.

Photo | John Wildgoose via Getty Images

“In my years as a business coach, I’ve had to convince men that a strictly hierarchal approach is often a company’s demise,” McLaughlin says. “Retaining and encouraging talent today means I emphasize open communication, empathy and employee inspiration.”

• Encourage engagement by focusing on an employee’s strengths or positive characteristics. Of course, emphasizing someone’s positive traits doesn’t require you to ignore areas that could or should be improved. Clearly, if an employee is severely underperforming, then that must be addressed. However, if you can assume your employees are at least competent, then be proactive with your praise. Expressing positive reinforcement toward their tangible contributions has an empowering effect that will yield greater ownership of their roles.

“For many, this positive reinforcement may mean encouraging employees to be

themselves,” McLaughlin says. “Our natural talents are freer to flow when we aren’t battling ourselves.”

• Too many exceptional women succumb to ‘off-ramping.’ Multiple studies have found that, on a woman’s path to the C-suite, she faces an abundance of “off-ramp” options – life decisions that take her off her career path. And, since the recession, the “onramps” have become scarce. According to a 2010 study from the Center for Work Life Policy, 73 percent of women trying to return to work after a voluntary timeout for childcare or other reasons had trouble returning to work or finding a job.

“This can lead to a cascade of resulting problems, such as reduced pay for women when they return or not off-ramping in the first place, which tends to yield an overburdened lifestyle,” McLaughlin says. “This is a developing issue with more studies to be completed. However, I believe companies

that are accommodating to a woman’s familial needs, for example, are ultimately helping themselves by retaining proven talent, promoting loyalty and preempting the uncertainty of a new hire.”

Debora McLaughlin is the best-selling author of “The Renegade Leader: 9 Success Strategies Driven Leaders Use to Ignite People, Performance and Profits.” Her new book, “Running in High Heels: How to Lead with Influence, Impact & Ingenuity,” is a how-to leadership companion for women in business. She is CEO of The Renegade Leader Coaching and Consulting Group (www.

TheRenegadeLeader.com. As a certified executive coach, McLaughlin helps business owners, executives and managers nationwide ignite their inner renegade leader to unleash their full potential, drive their visions and yield positive results, both in business and in life.

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TECH TALK

Appify the Solution Summer goes for many days on end, with daylight taking the over our circadian rhythm. Let our selection of apps keeps you on time and at your summer’s best.

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Say Bye to Gym

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Affordable Gourmet

Galley will be a taking a coveted spot on the front page of your Home screen, if it hasn’t already. Chef-prepared daily, these healthy meals will have quality seasonal ingredients at your doorstep for no more than $14. And that’s including tax, delivery fee, and gratuity. All you have to do is warm it up for your tum-tum. That, and order early enough in the day before they sell out... because they do!

OYOB (Order Your Own Beer)

Never leave a party for a beer run again! Minibar is the latest to arrive into the DC area, offering speedy service for on-demand alcohol delivery. The app matches you with an all access pass to a local spirits, and beer vendor in your area. Minimum $25 order, zero delivery fee.

Roam the Night

NightOwl is the latest app on the market to recommend new bars nearby, but it’s simpler than your reliable standbys. It uses hashtags in its algorithms to locate your fave new spot without having to scroll through masses of reviews that aren’t your current situation. Hangout problem solved.

SUMMER 2015 | DC LIFE Magazine

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RECIPE BOX

Easiest BBQ Lessons Ever: July 4th Basics

By Daniel Fecht

Ladies and gentlemen, I want you to become BBQ chefs for this 4th of July. Smoking meat is a whole lot more impressive and social versus the quick and ready to eat ordeal of grilling your foods on an electric or propane grill. Due to the hours it takes to smoke your food, you can count on plenty of downtime to socialize with your friends and family while your desire for the finished product only leaves you in lust, awaiting the end results.

“I can’t BBQ, I’m worried I will burn down the house.”

“You won’t.”

“So, you’re telling me that you’re going to teach me how to use a smoker and BBQ in this article?”

“I’ll teach you the basics to impress the 4th of July get together. And, I will give you all the pointers on how to not receive a visit from the fire department as well.”

If this sounds like a conversation we might have about bbq, then this article is for you.

Preparation Buy a smoker A smoker is the lifeblood of good BBQ. I don’t consider it real bbq unless you are cooking low and slow and with charcoal. You aren’t even cooking with a flame, only with the hot smoke, hence where the flavor comes into play. You can buy a decent smoker to begin your bbq career for a lot cheaper than your average electric or propane grill. Visit your closest Lowe’s or Home depot and select one in the price range of $100-$200 depending on size. This is all you need to spend on a smoker right now.

Buy Charcoal, wood chips and lighter fluid and a long neck lighter While you are at Home Depot or Lowe’s, you can pick up two bags of Charcoal, two bags of wood chips, one can of lighter fluid and a lighter (always good to have a little extra at home). Don’t buy a

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smoker and forget the vital gear! That would be the equivalent of forgetting to wear pants to work.

Using the Smoker Some smokers require a brief assembly. After you pass that point, go for a test run. Get a bucket and fill halfway with water. Dump half of your bag of wood chips into the bucket. Forget about them right now while they soak. Now dump your bag of charcoal into the smoker, all the way across, having it to appear quite even all the way along the bottom. Spray some lighter fluid back and forth across the coals for about five seconds. Grab your long neck lighter and light in three or more spots that you noticed got pretty nicely covered in charcoal.

It should ignite very quickly. If you can light different spots on the charcoal without getting burned, it’s a plus. Use your lighter fluid one more time to ignite the flames even further. You want the flames to jump out of the smoker for a moment, and once they do, just let the flames dissipate for a few minutes with the top of the smoker open to the air. Oxygen helps the heat right now.

Go tell your someone you love them You have to wait for about ten minutes. The charcoal is getting really hot right now and you have to let it be. The goal is to have a good top layer of the charcoal turn white, which means it’s hot enough to do the job. But in the meantime, you need to go tell your significant other how much you appreciate them these days. Then, rudely break off your passionate conversation and head outside to check on the smoker. It should be ready to use.

Wood chips are key The wood chips that are soaking in your bucket are ready to use.

Disperse them in three separate handfuls of trickles all across the white-hot coals. It should smoke up really well. Close the top and let it sit for a minute. Your smoker should have a thermometer on it.

The temp you want to sit at is between 220 F and 255 F. Any less or more is no good for smoking. If the temp is too low, let it sit covered, making sure to expose the side vents to the air so that the coals can

Photo | Stafano A./Flickr

breathe. If the heat is too high slowly add more wet wood chips and the temperature will decline. This is the most challenging part, but becomes easy once you play with it a bit.

Smoke something Once the smoker is in the 225-255 degree neighborhood, throw on hot dogs or chicken wings and let the smoke do its work (recipe for ribs below, if you are ready to tackle that). Now, I’m sure you are feeling really creative and excited about your new cooking ability but you have to refrain from considering throwing the neighbor’s miniature schnauzer on! Refrain from bad thoughts! It’s not worth it!

Directions 1. Purchase baby back ribs. On a counter top surface, flip ribs over and peel off the membrane on the back side of the rib (the not meaty side). This is not particularly simple at first, but after enough peeling it becomes second nature. Also, this improves the product of your ribs dramatically and many people don’t bother with it.

2. Find your favorite dry rub seasoning at the store or venture out to make your own. There are many options online depending on your taste buds. Once you have your seasoning in hand, sprinkle all over both sides of the ribs. When you have put the desired amount of dry rub seasoning on your ribs, begin to rub it into the rib. You have to get into Chinese masseuse at the mall in a kiosk mode to do this right. Give the ribs ten minutes at least to soak in the rub. Overnight in the fridge is the best.

3. After your smoker is ready to go and smoking and sitting at the desired temp of 225-255 degrees, put the ribs on the smoker bone side down. Close the smoker and let it go for one hour per side. Every ten minutes, check on the ribs to make sure there are no flare ups, and move the ribs around to the most medium hot spot on the smoker. The ribs need to stay moving or else you risk it burning.

4. Eat them. Dip them in sauce. Cover them in sauce too. Thank God for the smell of smoke and tell everyone at your 4th of July party that you are going to be throwing another BBQ very soon, but this time you will be charging twenty dollars per person to eat this well.

SUMMER 2015 | DC LIFE Magazine

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ON THE MENU

The Best of DC: Peruvian Brothers at the Smithsonian Folklife Festival

By Samantha Rhodes It is the morning of Thursday, June 25, 2015. The smell of Pan con Chicharrón wafts through the National Mall as volunteers scramble to hang the last vibrantly colored decorations and prepare the dancers for the opening ceremony. Soon, the lawn will be filled with throngs of costumed performers, esteemed guests from Peru, and tourists, all trying to take in the gorgeous sight that is the 49th annual Smithsonian Folklife Festival.

This year, the Festival showcases Peru, a nation steeped in culture, and, apparently, home to some of the most delicious ingredients and flavors. The Festival chose the Peruvian Brothers, a prominent food truck in DC, to help showcase the cuisine of this year’s celebrated nation. Giuseppe and Mario Lanzone, the founders of Peruvian Brothers, spent months preparing for the Festival. The brothers and their staff now had to plate thousands of meals a day, a far cry from the few hundreds they typically put together on the streets.

Giuseppe, a former Olympic rower and one half of the charisma and drive behind the business, recalled how he and his brother prepared for the event, “We’d been getting ready for about four months…Our team went from twelve people to forty-five people.

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The Peruvian community has been great to us.” When asked how he found so many extra staff members, Giuseppe explained, “I posted on our Facebook…We had the kitchen staff already, we just added a few more people to help put everything together…just more people around, more hands.”

The one pair of hands Giuseppe says the whole operation could not live without is his brother. “Working with [Mario], I am the luckiest there is. Honestly I would not pick anybody else other than my brother…The first truck from the beginning, it would not be happening without him,” Giuseppe remarks. The two had always “wanted to start something together” and it was their mother who said, “Hey, why don’t you start a food truck?”

Growing up in Peru and then even after moving to America, Giuseppe and Mario had always cherished their home country’s cuisine, so they jumped at the idea and started their business.

The brothers each had their strengths and together formed a, what turned out to be wildly successful, food truck team.

Giuseppe began handling the logistics and entrepreneurial aspects of Peruvian Brothers, while Mario quickly became the soul behind the said food. Though both of them can skillfully cook, Giuseppe

Photo | Stafano A./Flickr

says, “My brother is the one that cooks mainly.

He’s been cooking since I can remember… although I could cook, he could do it a little bit better [laughs]. And not only that, when he grabs a recipe or has an idea, he won’t stop until he gets it perfect every single time.”

The recipe that has proven to be most successful? The Pan con Chicharrón. A delicious layered sandwich with baked and then grilled sweet potatoes, pork tenderloin, and the brothers’ signature Criolla sauce.

Beaming, Giuseppe adds, “We’ve had people drive all the way from Pennsylvania just to pick up some Pan con Chicharrón to take back [home].”

For the Festival, Peruvian Brothers are partnering with Avocados from Peru to make sure they have the freshest, highestquality avocados. Many of which will be used in their new recipe, Ensalada con Palta Y

Quinua. The dish “is pretty much a mixture of vegetables with quinoa topped over half an avocado. And we were very lucky to join forces with [Avocados from Peru] for this event,” says Giuseppe. The avocado is apparently a fantastic “superfood” that has more than twenty vitamins and minerals and the Lanzones say they love working with the ingredient. According to Xavier Equihua, the president and CEO of the Peruvian Avocado Commission, it is actually “the first time in history they’re serving, on the National Mall at the Folk Festival, fresh avocados, that has never happened before.”

whole family all the recipes that they love so much.” With such positive feedback, it came as no surprise when Ms. Holuba announced that Washingtonian Magazine had just named Peruvian Brothers the Best Food Truck of DC.

As crowds gathered around the Peruvian Brothers’ booth, all that could be heard were exclamations of delight from customers, eating their meals as quickly as they could. And then going for seconds. Giuseppe’s charismatic girlfriend, Frances Holuba, too, gushed about the food, “Mario’s an amazing chef… He’s really, really talented. He sourced from the

If you are looking for Peruvian Brothers after the Festival, make sure to check out their Facebook and Twitter for their locations each week – we promise you won’t regret it.

The Smithsonian Folklife Festival continues until July 5th, and, thankfully for us, the Peruvian Brothers will be serving up meals from their delicious menu all week. So, pop

by Jefferson and 4th to grab some of their Pan con Chicharrón, or whatever you’re in the mood for, and enjoy the Festival.

SUMMER 2015 | DC LIFE Magazine

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DINING REVIEW

4 DC Breweries to Tap Into This Summer

By Chloe Mulliner, Expedia staff writer

Expedia.com teamed up with DC Life Magazine to spotlight four breweries in the area.

During summer in Washington, D.C., a cold beer pairs perfectly with a hot and muggy afternoon. From the chilled pint glass to the crisp carbonated bubbles, a few swigs can help cool you down in the nation’s capital. As the temperatures continue to linger in the low 90s F, DC Beer Week arrived just in time. This week, D.C. was celebrating its local hops, brews, and ales with tasting events and seminars across the district.

Here at Expedia, just the thought of sampling some stouts made us thirsty, so we turned to our friends at DC Life Magazine for some insight into the local brewing scene. We got the taste for some of the most talked about breweries in the capital and selected a few hot spots to highlight. Swing by these breweries in honor of beer week or stop in anytime for a sip of the local charm.

DC Brau Brewery The nation’s capital has beer to call its very own thanks to DC Brau Brewing Company. Eager to represent the region, this brewery jumped on the opportunity to become D.C.’s first production brewery since the 1950s. Both a brewery and tap room, Brau offers tours, fills growlers, and sells cans. For an all-American taste, try some of “The Public™ Pale Ale,” or sample the “The Corruption™ IPA,” which is an East Coast version of the Pacific Northwest IPA. Looking to go out with a bang? Brave the ultra-hoppy “SOLAR ABYSS DIPA.”

Photo courtesy of DC Brau Brewing Co.

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Right Proper Brewing Company Do the right and proper thing and knock back a few at this D.C. brewpub. Right Proper Brewery whips up wheat beers and golden ales, using its very own strains of yeast. Ever wondered what the Finnish tradition of sahti brewing tasted like? We have too, and now’s your chance to find out with a glass of the “Naisten Sahti,” which exudes a hearty, rugged flavor. For a more decadent, dessert-like drink, dive into the Haxan, a robust porter with the sweetness of coffee and dark chocolate. Then wash down your brews with some of the pub’s grub, such as the hand-cut fries or the Southern fried chicken filet.

Hellbender Brewing Company

Photo | Justin Stone

Although it’s fresh on the D.C. craft brew scene, Hellbender Brewing Company is already making a name for itself. The brewery opened shop in 2014, embracing sustainable brewing techniques and serving epic-tasting beer. Cool down with a sip of its “Southern Torrent Saison,” a citrusy golden ale that certainly can compete with the D.C. heat, or hop on the “Red Line Ale” train for a flavorful red with some orange and toffee goodness. From the “Bare Bones Kolsch” to the “Ella KPA,” toast to sweet summertime at this brewery in the district.

Photo courtesy of Atlas Brew Works

Atlas Brew Works Drop a pin at Atlas Brew Works, a brewery that provides your road map to some of the most flavorful brews in the city. Its “Rowdy” hop-forward rye ale is bold—just like its name suggests— as it boasts three kinds of hops and a blend of specialty malts.

Meanwhile, Atlas’ “NSFW” Imperial/ Double Black IPA outshines the lighter brews. Dangerously hoppy with a bite of bitterness, this is the kind of beer that puts hairs on your chest. Venture over to the tasting room or join one of the Saturday brewery tours to taste what Atlas is brewing up.

While it’s not too late to join some of the DC Beer Week 2015 events, check out these breweries anytime you’re feeling thirsty in the nation’s capital.

With light and crispy ales and dark and heavy IPAs, D.C. is earning the district a craft beer reputation.

SUMMER 2015 | DC LIFE Magazine

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SHOPPING

Free People Opens in Georgetown

By Gigi Smith There’s always something magical about a stepping into a new retail space, one that’s part wonder and part inspiration. It’s a chance to find a unique trinket to add to your personal collection of tchotchkes. It’s the happy moment of finding that perfect “haven’t seen it anywhere” dress that nearly everyone drools over. It’s also the best motivation for transitioning current pieces between seasons.

Specialty clothing brand, Free People, opened its doors on August 21, 2015 in the heart of Georgetown. Its new home on M Street features a bright three-story space that incorporate organic components like the wood truss ceiling with industrial details like the preserved original

steel, brick, and concrete elements.

Free People is known for its eclectic on-trend fashion, and this location will certainly house a wide range of products including the “FP Collection” shoe shop, accessories, intimates, and dresses of varying silhouettes, prints, and textures. The brand’s “Intimately Free People” collection can also be found inside this historic storefront building. Another theme that shoppers will find is the Indigo Shop, where customers can find head to toe indigo outfitting options through denim, chambray, and blue washes. Be prepared to sort though a large assortment of jeans.

If you’re fond of personalized shopping, then you will certainly enjoy visiting Free People. Each store offers personal shopping experiences from a team of expert stylists, where customers can schedule a one-on-one appointment with their preferred stylist. Shoppers can also interact and get inspiration through the brand’s online Style Community, FP Me. In addition to offering personal styling, local shoppers can look forward to a variety of in-store events to be hosted at the Free People’s Georgetown boutique throughout the year.

Free People Georgetown is located at 3009 M St. NW Washington, DC 20007. Store hours run Monday-Saturday 10am-8pm, and Sunday 12pm-7pm. Fans should follow the store on Instagram to stay up-to-date on all the latest arrivals, events, and other happenings.

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It’s in the Bag! We’ve rounded up the latest products to get you ready anytime the outdoors inspire you to workout. Take a look!

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SUMMER 2015 | DC LIFE Magazine

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WANDERLUST

Grape Camp in Sonoma County

By Eugene Smith The opportunity came for me to experience Sonoma County, California wine country for the second time, and I had to accept. My very first visit to Sonoma county was over two years ago, and it did not disappoint. I remember landing in San Francisco, I was completely floored by the hospitality and laid-back culture Californians exude.

My limo ride would take an hour or two, so we let the champagne pour as we crossed the Golden Gate Bridge. If I had only known that I was in the presence of the great wine & spirits expert Tim Mcnally, and his lovely wife Brenda Maitland the wine & food writer. These folks were so authentic, some of the most modest and nurturing people I had met in years. In fact I attribute my interest in wine to them, they really allowed my curiosity to develop. Tim is host of the weekly three-hour The Wine and Spirits Show on WWWL 1350 AM in New Orleans and along the Gulf Coast, which has been on the air for over 12 years. He had just finished judging The San Francisco Chronicle Wine Competition when he and Linda entered the limo, and he took me under his wing and showed me the ropes.

I made good friends on my first trip to Sonoma as part of a special press group, we toured and saw lot of what the Dry Creek and The Russian River Valley had to offer. The Wine Road tours showcase over 186 Wineries including; West, Ironhorse, Moshin, Michel-Schlumberger, Jordan and more. However, my most recent trip to Sonoma was for “Grape Camp�! This was my chance to gather more information about how the unique environmental conditions in Sonoma County California create extreme stress on the vines, which makes for incredible wines.

An hour or so north of San Francisco is the Vintners Inn. This was my home for a week, and also the home base for Grape Camp 2015. The rooms at the inn are more

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Photo | Eugene Smith

than adequate, they offer wonderfully warm and spacious suites with a veranda or patio and most offered a fireplace. My quarters were stocked with two lovely bottles of wine and a bag stuffed with goodies, and essentials for grape camp. Vintners Inn, much like most of Sonoma is committed to “Earth-friendly” and “Green Hotel” practices, and it’s refreshing to see sustainability hold such high-standards.

When I saw fruit hanging from the trees over the patio from my down comforter laden king-sized bed, I knew I was in California. There was coffee delivered fresh to the lobby in the morning, bocce ball, an oncall masseuse in the spa and the view of the huge California sky from the hot tub every evening. The inn is set in the middle of a perfectly manicured vineyard, with paths made for a morning walk or run. I found myself outside exploring while I was there, because the weather was absolutely perfect.

The Vintner Inn has their own restaurant and catering available on the property, but our first stop for food was Willi’s Wine Bar for dinner. Willi’s was a classic roadhouse/wine bar that features Sonoma County’s ultra-relaxed ambiance. Willi’s is a must for any wine lover visiting Santa Rosa, the well-trained staff are talented at pairing the wines perfectly with the chefs courses. If you ever find yourself in Sonoma California you have to go to Willi’s for the potstickers, they are the best I have ever tasted.

The next day was the welcome reception, and arrival of campers from all over Canada and the US. We were a group of forty campers ready to take on all of the sights and tastes that Sonoma has in store. Our first stop was Paradise Ridge Winery, and it was probably my personal favorite. The owner greeted us upon arrival, and welcomed us onto the property. We heard the story of how his property has become a home to a dozen or so huge Burning Man sculptures. We were able to walk through his sculpture garden and take pictures with these massive

pieces of welded steel artwork. ‘The Temple Of The Remembered’ that’s placed in the garden is a special place for me.

Day two started with an awesome breakfast and a short trip to Munselle Vineyards in Alexander Valley. I found myself wearing boots and gloves and clipping grapes from the vine and into baskets. We walked alongside a tractor that hauled our freshly snipped grapes to the “Crush Pad”; an area where they were washed and sorted by our own hands. Next we fed our grapes into a destemming machine.

A destemmer is a contraption that takes the grapes on the vine in through a huge hopper, then spits grapes out of one end and stems out of the other. We learned that some winemakers like to leave a little bit of stem on the “berries” while others want it all gone. Turns out the stems add a bitterness to the wine that some winemakers like, and other do not. We went into the cellar to learn about the different types of yeast used in the fermentation process, as well as the oak barrels that hold the wine as it ages. There are American Oak, French Oak and Hungarian Oak barrels being used by most winemakers. These barrels are often toasted in order to seal the barrels while also to providing a desired chemical reaction within the barrel. Some winemakers like their barrels to be toasted lightly, while others prefer a heavier toasting to the interior of their barrels. Either way the flavors imparted through the process are a part of the final blend that we as wine lovers pour from our bottles and appreciate.

Sonoma’s diverse topography is stunning and the best wines capture the essence of this unique geographical environment making every bottle an adventure of the palate.

To hear more about Sonoma County and Grape Camp as told by Eugene O. Smith, visit his website: www.eugeneosmith.com or subscribe to his periscope: @eugeneosmith

Photo | Eugene Smith

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SPOTLIGHT

Currently In Rotation Dr. Dre “Compton”

By Jesse Natale

I was only 10 years old the first time I heard “Dre and Snoop chronic’d out in the lac, with Doc in the back sippin on gnac”. It took me 7 more years to finally appreciate the meaning of these bars.

When these words actually meant something to me, the end of high school, I was debating with my friends how amazing Detox was going to be. Singles were leaking, excitement was building, and then nothing. Almost 9 years later and we have finally received one of the most anticipated releases ever, Dr. Dre’s alleged final body of work.

The album didn’t have a huge roll out, or did it? The times have long changed since Dre dropped “2001”. Today’s music industry doesn’t require the old school roll out of working a single, promoting on every available media platform, and shooting a ton of videos. We are in the Internet era where secret albums from our industry favorites seem to be selling the most copies. The Doctor was smart and dropped his album at the peak of his name being mentioned again, right before the release of the film “Straight Out Of Compton”. With the nearing release of the movie Dre informed us that his final album was releasing, Deto... Compton. Coincidence that these two projects were released within two weeks of one another, I think not.

What did Dre give us? Exactly what most of us would expect from a Dr. Dre album. Dre stuck to the formula that worked oh so well on “2001”: a plethora of quality rappers, ghost written bars, and mythical production. Dre introduced us to a variety of rappers and singers we’ve never heard of from King Mez to Andersen Paak. He also kept it nostalgic by featuring Xzibit, Snoop Dogg and Eminem.

This album was only short a Nate Dogg hook.

When you listen to the album you may ask yourself “Does Dre have a verse on here?”. Dre is unrecognizable on this album while still sounding exactly like the doctor we know and love. Whoever was penning his verses, whether it was Kendrick, Eminem or King Mez had him sounding like we have never heard him before, and to be

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honest I enjoyed it. I’ve never listened to Dre for his lyrical ability, nor anyone else on his albums for that matter. This album is littered with amazing MC’s but I’m not thumbing through it for quotables like a Drake album. This album is about production. Every song is sonically flawless. Dre shows us why he is one of the best at his craft through the production of the album. The snares are crisp, the bass lines are phenomenal, and the vocal placements are heaven sent .

The album could have Lil B and Riff Raff mumbling over it, but with the Doctor’s direction I would still appreciate it.

It’s hard to pick a highlight on the tape because each song is outstanding in its own regard but I did lose myself, no pun intended, during Eminem’s verse on “Medicine Man”. I haven’t been excited about Eminem in quite some time, not to discredit him whatsoever, but the last time I was actively checking for an Eminem album was around the Marshall Mather’s LP. Maybe I’m naive. Also, I wish The Game had a longer track as “Just Another Day” ends at a whopping 2 minutes and 22 seconds. That may be my only gripe with the album.

All in all, Dre gave us exactly what I personally expected from him.

He dropped a somewhat surprise album while his name was holding added weight for the short time “Straight Outta Compton” is in theaters. Hopefully some of the millennials can go back and do their homework after hearing this album and appreciate “2001” as I do.

Dre shed the name “Detox” and did away with all the century long expectations existing fans had. He gave us a classic Dr. Dre album to go along with a movie that should further his legacy in Hip Hop. It’s rare that we value our favorite artists while they are still alive, but in this rare case, we do.

Personal Favorite Tracks: All In A Day’s Work Animals Medicine Man

Entrance to the 36th Annual Maryland Renai Festival in Crownsville, Maryland Photography By Gigi Smith

Events Gallery

Second Annual Sweetlife Festival at Merriweather Post Pavilion in Columbia, Maryland Photography by Gigi Smith

Presentation of D’Milikah Splash 2015 at the Georgetown Waterfont in Washington, D.C. Photography By Eugene Smith

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issance

Founder Antonio Carluccio at Carluccio’s Italian restaurant, cafÊ and market debut in the Unites States at Alexandria, Virginia Photography By Gigi Smith

Grand Opening of Soundcheck nightclub in Washington, D.C. on August 20, 2015 Photography By Gigi Smith

Daybreaker, an early morning rave, popped up at Malmaison in Washington, D.C. on August 26, 2015 Photography By Samantha Rhodes

SUMMER 2015 | DC LIFE Magazine

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