DC Life Magazine Best of Fall 2013

DC LIFE Best of Fall 2013

Cultural Fusion for Social Change

The Commercial Complication: Green Lanes in D.C.

Ashley Wagner True American Cuisine

Founding Farmers

Hot On Ice & Headed to Sochi

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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HEALTH CHECK Six Tips for Quick and Convenient Healthy Eating During the Holidays from a Holistic Chef 16 A Walk On The Dark Side With Albie Manzo 21 Hormones are the Key

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HE SAID • SHE SAID Some Q&A About Sexual Vitality 28 CAREER CORNER Job Searching? Stay Away from Monsters 32 TECH TALK Getting the Mobile Solution

DINING REVIEW An Italian Date Night in Georgetown: Rialto

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SHOPPING These Boots Are Made For Walking

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It’s in the Bag!

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TRAVELING SHORTS Containing Commuter Concerns 74 DC Rides Green Lanes to Bolster Economic Change 77 SPOTLIGHT Currently In Rotation

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Events

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RECIPE BOX Falling for Southern Comfort

36 ON THE COVER

DINING REVIEW A Meal Worth Farming For: FOUNDING FARMERS

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Ashley Wagner/ U.S Olympian Scott Heavey/ PHOTOGRAPHY

BEAUTIFUL STYLES • LARGER SIZES

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The conventional leather heel gets kicked up a notch with the FELICIA pump in a rich, bold emerald suede.

Price: $225.00

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What do Michelle Obama, Milla Jovovich, Oprah, Gwyneth Paltrow, and Kate Winslet all have in common? Besides being their own tour-de-force style mavens as well as successful, beautiful women, they all wear shoes sized between nine and thirteen. This inaugural line was specifically designed and manufactured to enhance these women’s lives and wardrobes – one step at a time.

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Zofie Shoes provide affordable luxury and elegant style without sacrificing comfort. They’re made with all leather components and price points range from $195 to $275 at www.zofieshoes.com. You can follow Zofie Shoes on Twitter @ZofieShoes and like them on Facebook at http://www.facebook.com/ZofieShoes.

FEATURES CONTENTS

Photo by Scott Heavey

“I watched Tara Lipinski win the ‘98 Olympics in Nagano, and from that moment on I knew I always wanted to go to the Olympics.“

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Editor’s Note Best of Fall 2013

Washington, D.C. is a wonderful city that enjoys all seasons throughout the year. However, Falls in D.C., for the majority of its season, feel very much like an extension of Summer. Late sunsets offer boundless outdoor activities all around the district, and we do enjoy the outdoors for as long as possible. We maximize entertainment options with happy hours and late night dancing at rooftop bars like POV at the W Hotel. We keep active with runs on trails like those on Rock Creek Park and join charity walks to raise money for good causes. We even bike to work, thanks to the Green Lanes installed on our city streets. You can read about how the bike lanes have changed our urban landscape and commerce on page 77.

Later in the season, though, Washington reclaims its city charm with picturesque views of national landmarks and autmnal foliage. Neighborhoods like Capitol Hill and Georgetown encapsulate beautiful old town imagery amongst modernized buildings. Take the Founding Farmers restaurant, for example. Located in Foggy Bottom, the restaurant itself is D.C.’s first LEED® Gold Certified restaurant for its construction with minimum environmental impact. The operations is eco-friendly and is recognized as a Certified Green Restaurant™. Best of all, Founding Farmers is indeed true American cuisine made with quality ingredients.

Read about it on page 40. Food writer Daniel Fecht offers his perspective on why this restaurant is uniquely special.

Fall season also sweeps us into a celebratory mood as Thanksgiving Day approaches. We stockpile in only the best products to enjoy this American holiday with our friends and family. Be it healthier food options, stylish footwear for the season, or traveling essentials, products are made available. We’ve curated only the best for our readers. You can find them all within these pages in our Shopping section on pages 64-65.

As Fall endures into early December, we anticipate a rare snowy Winter in the district. Snowmaggedon of 2010 had residents enjoy federal snow days with an epic snowball fight, communing at street intersections in many D.C. neighborhoods. Will it happen again this year? We’ll see. If partaking in winter fun won’t be an option, we’ll at least have the Winter Olympics to watch and maybe daydream as a competitior. Local native Ashley Wagner has placed herself in the running for the Gold in Women’s Figure Skating in Sochi. Learn about her journey on page 70.

It is my hope that this “Best of Fall” issue will deliver insightful information that may help you. Our small and dedicated team continue our commitment to diversity by infusing cultural anecdotes from the Washington, D.C. area into our magazine, both online and on our digital issues. I appreciate your loyalty and patronage for the many causes DC Life magazine sponsors, and I request that you continue to share news of our publication and its stories socially as we grow our reach into the year 2014.

Thank you, Gigi Smith

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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.

DC LIFE Publisher Mestizo Media Group, Inc. Editor-in-Chief Eugene Smith Managing Editor & Art Director Gigi Smith Advertising Account Executive Kareem Jackson Contributors Liam Hickey, Jennifer Jordan-Harrell, Stephanie Reese, Daniel Fecht, Kelly Haywood, Maha Chaudhry Interns Dorienne Jackson, Chanel Watson, Carolina Cordon-Bouzan, Annie Epstein, Alyson Raphael, Elena Wandzilak

DC LIFE Magazine is published four times a year

by Mestizo Media Group, Inc. ©2013 To subscribe: subscription@dclifemagazine.com To submit calendar eventts: events@dclifemagazine.com For advertising information: advertising@dclifemagazine.com To contact an editor: editor@dclifemagazine.com DC LIFE Magazine DCLIFEmagazine.com PO Box 272, Dumfries, VA 22026 Phone: 202.670.4373 “DC Fall Foliage Mirror” photo by T.D. Ford

Contributors Best of Fall 2013 Jennifer Jordan-Harrell

Jennifer is a freelance photographer, specializing in events (sports, family functions, catering, corporate, etc) and fashion (portfolio development). Her published work are included within the pages of GovConExec Magazine, Potomac Officers Club, DC Life Magazine, Randolph College and American Soccer News.

Liam Hickey

Liam works as a career consultant, writer, and editor. For years, he has helped others find career opportunities, write résumés, and prepare for interviews. From this, he has written a book on job searching and started his own business for career coaching.

Kelly Haywood-Philbert

Resident Artist for Laura Mercier Saks Fifth Avenue Tysons II Galleria Initially pursuing a career in fashion design, Kelly studied briefly at Virginia Commonwealth University eventually transferring to the historic International Fine Arts College in South Beach Miami, Florida. After a short stint interning for Madonna’s famous Liquid Nightclub as an assistant fashion event coordinator, she cut her education short to start her own fashion event marketing and production company. Kelly worked up and down the East coast with start up fashion businesses to higher end ready to wear and couture fashion brands executing a wide range of fashion events for the next decade. Kelly currently works as the resident artist for AmorePacific at the prestigious Neiman Marcus Tysons II Galleria. Kelly is an avid reader and writer, enjoys gardening, organically grown music, and spending time with her children.

Maha Choudhry

Maha is a lifestyle writer who enjoys interviewing and showcasing exceptional people. Her studies in public relations lend her talent in media communications. Her published work can be found on the pages of the Orlando Style Magazine, where Maha was a columnist for “In Case You Missed It”.

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HEALTH CHECK

Six Tips for Quick and Convenient Healthy Eating During the Holidays from a Holistic Chef

by Shelley Alexander For many people, the holidays involve indulging in buffet tables loaded with lots of fattening, processed foods and sugary sweets.

For those of us who strive the rest of the year to eat a healthy diet while leading busy lives, it can be a challenging time. Not only are we busier than ever, we know that all those foods we usually try to avoid are going to give us indigestion, sap our energy, and pile on the pounds.

“It really isn’t hard to give yourself, your family and friends the gift of delicious, nutrient-rich meals over the holidays,” says holistic chef and certified healing foods specialist Shelley Alexander, author of “Deliciously Holistic,” (www.aharmonyhealing.com), a new, full-color cookbook featuring more than 154 of her favorite healing foods recipes and 50 pages of holistic lifestyle tips to increase energy and immunity.

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“Instead of heading to the local supermarket, visit a farmers’ market, where you can buy fresh, local, seasonal and organic produce, along with other nutritious foods created by farmers and local food artisans,” she says. “You’ll have a much more enjoyable experience in addition to stocking up on all the ingredients you need to have handy. You can also find excellent choices at natural and health food stores.”

Nutrient-rich, whole foods that don’t have unnatural fillers and other additives, including seasonal, organic vegetables and fruits, wildcaught seafood, and pasture-raised, organic chicken and meats that come from well-fed, unadulterated, healthy animals, will completely nourish your body, make you feel better and ramp up your energy, she says. And you’ll find you won’t overeat, so it’s much easier to maintain your weight without counting calories.

Alexander offers six tips for quick and convenient healthy eating during the holidays.

• When shopping, check labels and avoid foods with a long list of ingredients. The best whole foods have one or just a few unprocessed or minimally processed, easily recognized ingredients, Alexander says. Among ingredients to avoid: chemicals, artificial sweeteners, high fructose corn syrup, nitrates, MSG, genetically modified ingredients and preservatives (indicated by the initials BHT, BHA, EDTA and THBQ.) • Set aside a few hours each week to prep foods to eat in the days ahead. Cut up produce and store it in airtight containers.

Lightly wash produce before using with natural vegetable wash or use one part white vinegar to three parts water. Make several homemade vinaigrettes or dressings to last all week so you can make leafy greens and vegetable salads in minutes. Clean and marinate enough meat or poultry for dinners over the next few days.

• For your holiday dinners, plan on making at least three to four dishes that are both delicious and nutritious. Good examples are pasture-raised, wild turkey with sage and garlic, baked wild salmon with lemon and herbs, steamed greens, roasted heirloom root vegetables drizzled with balsamic glaze, pureed winter squash soups, and desserts made with seasonal fruits, spices, and althy sweeteners like coconut sugar or raw honey.

• Invest in a dehydrator. Dehydrate fruits and vegetables and raw nuts or seeds that have been soaked in unrefined sea salt water (which removes anti-nutrients, kick-starts the germination process, and increases key vitamins), and you’ll have plenty of on-the-go snacks with a long shelf life.

Dehydrators are convenient and easy to use; Alexander recommends Excalibur.

• Make batches of fermented vegetables twice a month.

Alexander recommends eating fermented vegetables every day to keep your digestive system healthy. They’re loaded with probiotics – the good bacteria your intestines need. Mix a variety of organic vegetables such as carrots and celery into brine with warm filtered water, unrefined sea salt, and cultured vegetable starter or liquid whey, and mix with shredded cabbage heads. Pack the mixture into sterilized glass jars and allow the vegetables to ferment for five to seven days. Once done fermenting, store in the refrigerator for up to 6 months.

Shelley Alexander has enjoyed a lifelong love of delicious, locally grown, seasonal foods. She received her formal chef’s training at The Los Angeles Culinary Institute. Alexander is a holistic chef, certified healing foods specialist, cookbook author, and owner of the holistic health company, A Harmony Healing, in Los Angeles.

Courtesy Photo | aharmonyhealing.com

• Start your day with a green smoothie. Cut and freeze organic fresh fruit to use in green smoothies. You can also buy frozen fruit that’s already cut up. Add organic kale or spinach, coconut water or nut and seed milks plus natural sweeteners such as dates or stevia for an energy-boosting beverage.

“Stick to whole, healthy foods this holiday season, and you’ll feel so good, you won’t want to go near the buffet table at your office party,” Alexander says.

FALL 2013 | DC LIFE Magazine

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A Walk On The Dark Side With Albie Manzo

by Carolina Cordon-Bouzan You have probably seen the black bottled-waters in stores recently and thought to yourself, “What is that?”. Well, you are not alone.

That question is exactly what made me stop and taste blk. at the 2013 Summer Fancy Food Show. Upon stopping at blk.’s booth, I met Louise, one half of the sister duo that founded this unique product. As Louise and I chatted, I learned that her and her sister had originally concocted the fulvic mineral and electrolyte enriched water to strengthen their cancer stricken mother while enduring chemo. I immediately related to the story, thinking back on my mother’s draining and exhausting days of chemo. My head was reeling with questions: What are fulvic acids and fulvic minerals? How do the elements in blk. benefit one’s health?

Why is it black?

Louise suggested I direct my questions to blk.’s VP Marketing, Albie Manzo. Albie was extremely knowledgeable about blk. and all of its natural health benefits. He had a lot to tell DC Life!

How did you first hear about Blk.?

I was walking the trade show with my uncle, who is now our current CEO, and we were walking around at the 2010 Fancy Food Show in NY and Jackie and Louise were behind a booth and they were pouring this drink that looked totally nuts, and we were like “OK, Well what is it?”

And when I met them and they were just the nicest people! They gave us a really great run down of fulvic acid and fulvic minerals and what they were, and it just seemed so interesting and so unique. We thought, “Hey, maybe this is something we can market”.

Immediately, one of the first moves we made was that we flew out to see Jackie and Louise in Vancouver. A few months later, we got a bunch of products sent to our house, and I just started drinking it every single day and I felt like a different person. It was the craziest thing! And I was not the most healthy guy, I mean I had just come out of school a couple years before, and I had a run in with law school that did not go so well. And that’s why I was walking the Food Show, because my uncle was trying to help me find something to do with him and a company to start.

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What made you want to get involved?

We were both drinking it every single day, and we felt a lot different! I felt my energy level go up. I felt that when I would work out, I would recover much faster. Overall, I just felt a lot more aware. That’s really how we decided that we wanted to be more a part of it!

When we felt such a difference in our day to day, that’s when we really started doing a lot more research in the product itself. I really believed in the ingredient – I really believed in fulvic acid!

A lot of people are at first a little intimidated by the color of Blk. What do you usually say to those people to change their mind?

You know it’s funny, if I had a choice right to take the water, maintain every single benefit, and turn it clear.. I would not take it. No way. To me, it’s something that we’re really proud of and really celebrate. It’s black because it has to be! It’s not like we’re putting dye in it. And it’s so funny, what a mind game it is, because the most popular drink in the world is coffee, so people are pretty used to drinking black water!

It’s really not too different.

Can you tell us about the uniqueness of the water’s color and it’s ingredients?

We take a mineral complex from a natural deposit from the earth, and it is naturally black in color, we add it to the water and that’s what changes it’s color! There’s nothing in there – no dye, no stain – it’s just a natural reaction when the water meets the complex. And, there are a lot of people who say, “Are people going to want to drink black water?” I always laugh when I use the coffee example, but outside of that, to me it’s what gets people to stop and ask questions. And in this industry, that is so unbelievably priceless, where you have a product that people want to stop, put it in their hands, and say “Hey, what is this? What is it going to do for me?” I have never done that with a bottle of Poland Spring. It’s just something you would never do if it just looked like everything else. And it’s really made our life a little bit easier if you ask me.

We consider ourselves a natural product. We don’t use any chemicals or preservatives. We really celebrate what it is. And one huge reason why I’m such a huge fan of this product is that if you really do a lot of research on just agriculture and the foods we eat, a lot of the habits that we’ve gotten into in agriculture have really depleted our mineral resources. To me, if you really spend a lot of time reading up on this, (which I did when I first joined the company), I think that’s one of the

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more interesting things you’ll be seeing over the next few years: the mineral deficiency, and all of the problems that we contribute to a lot of different public nutritional issues too. To have over 60 different trace minerals inside is a really big caveat to the drink. And I think that it’s a reason why so many natural food stores latched on to it as early as they did.

How does blk. cater to the health conscious community?

You know, a lot of people now – I get a kick out of it – are saying “I bought this in Duane Reade but I’ve never seen it before!” But we’ve been on the market for two years now. But if you have not gone to a Whole Foods, or a Joe’s Natural Food store, you are not familiar with it. We have a really strong following already within the “natural” community. And it’s cool to see that translate now into a little bit more mainstream. And I think the flavors will be a big help to that.

What are some of the health benefits that come with Blk.?

While Jackie and Louise’s mother was undergoing chemo, they wanted to give her something to supplement just her cells on a daily level. Your body is a mix of cells, and the more well equipped your cells are to handle just your day to day existence, then the better off your natural health will be. Giving her [their mother] a drink with fulvic acids, that is very rich in minerals, was definitely helpful for her cell structure.

So, after that – you know, Jackie and Louise are actually in the organic syrup industry – as they were making this thing for their mom, they thought that it would be kind of a cool thing to just give it a shot and see how people would respond to it. They were literally taking syrup bottles that they weren’t using, filling it with the water, and bringing it to trade shows, drinking it there and talking to people about it. And a lot of people had interest in it – including us! We like to say that Jackie and Louise came up with the product, and we all came up with the brand. We started Blk. together, all of us.

Will Blk. be branching out its product line?

We actually have 4 flavors that we will be running in about a week and a half! We’re extremely excited about it! I really couldn’t be more happy with the way everything turned out. They are true to the brand, and what I mean by that is that they wanted something that is allnatural, and they wanted something that was really in the best interest for what we think our consumers want, and that is: a functional drink that is not going to add a ton of sugar and calories to your natural diet.

So we kept it calorie-free and sugar-free. And we used Stevia as the sweetener – which has really come a long way. I think as far as Stevia drinks go, this is one of the easiest drinks that I have had.

I am pretty excited about it! We have a lemonade flavor, a fruit punch flavor, a blueberry acai, and a mango. They’ll be launching next month.

And I’m pretty excited.

market in the first place, and there’s a reason for that.

Is Blk. involved in any philanthropic endeavors?

We have a major affiliation right now. My uncle, our CEO, currently his son was diagnosed with Autism about two years ago. And that is just one of the most overwhelmingly, I would say, underrepresented causes in the United States in my opinion. Autism is so prevalent. I think the last stats I read was that 1 in 25 households are affected by autism in one way or another, whether it’s directly or an extended family member. And that’s pretty astonishing. When you have a disease that is so rampant out there, and there’s really not a lot of resources for the common family to look towards because the spectrum is so wide. From what I see my uncle and my aunt go through, it’s such a frustrating thing to have to deal with because there really isn’t a clear answer. There’s no black and white textbook remedy.

So we actually associated ourselves this year with Generation Rescue, which is an autism charity that is actually founded by Jenny McCarthy.

They have been a huge resource to my uncle and my aunt, and they want to give back to the community and raise awareness. We actually donate a portion of every bottle sold to Generation Rescue to further autism research.

Does Blk. have much competition in the market?

The bottom line is, if you’re going to choose to drink something, you can drink anything from a cup of coffee to Coca-Cola to us! But, when health conscious people that are out in the stores that we are in, I point to other drink like Aquahydrate, for example, they are one of the only other beverages that are using trace minerals as well. High pH alkaline waters, those are quite popular now. We like to say that we have a really great intersection of trends with this drink. What I mean by that is, if you look at all of the major trends in beverage industry, you’ve got hydration full electrolytes being pretty prevalent in the market. You’ve got the alkaline water – we definitely compete in that market with our natural high pH. You’ve got trace mineral waters with carbohydrates that really celebrate trace minerals and how readily absorbed they are by your body.

And I also like to talk about what’s not in the water: they don’t have calories, they don’t have sugar, which is really unique. When you put all of these things together and put in it in one pile, we are really one of the only beverages that can say that. It is definitely something that we celebrate and are really proud of. It definitely puts us in a great position to compete. But at the same time, it’s very unique to itself.

There is no direct competitor to it. People have tried, but it’s just not that easy to do. This is a drink that took a solid 5 years to bring to

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Hormones are the Key

by Michael Anello Hormones. As significant to a person’s body as their pituitary gland, yet, as unique as their DNA. They control everything from an individual’s metabolism to menopause to mating. Both genders share similar ones, and have their exclusive blend. Levels of hormones change with each stage of life, and with the varying levels can come imbalances. Hormone imbalances can cause anger, depression, and low libido. However, one type of treatment has been around for decades, but has recently gained steam in the last 10 years: hormone replacement therapy.

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One man has been instrumental in bringing this type of care to the Washington D.C. area. Eric North is the owner and president of Physician’s Rejuvenation Centers in D.C. He is a believer in fitness and a healthy lifestyle. North’s journey through various career paths from the corporate world, to real estate, and even personal training. In his early 40’s, he woke up tired and irritable, and his workouts were becoming burdensome. “I just hit a wall, I was tired and not myself. Sexually, emotionally, and physically I was not feeling the way I felt even the year before,” North realized.

North spent the next few years using a testosterone gel to alleviate his symptoms of low testosterone.

While it initially worked, the symptoms showed up again. That is when North found a rejuvenation center in Florida. Both his work performance and his time in the gym improved. In 2010, the owner of the clinic asked him to start a clinic in D.C. While they typical demographic is men and women from 30-70 years old, North and his staff help people of all ages with varying symptoms and concerns.

“They are still vital, still want to stay active, still want to stay sharp, connected to the world. They want to stay as healthy as possible, young active, and young feeling as possible,” North said.

However, North asserts that age has nothing to do with the clinic. There are more important reasons patients drop in. “If you’re not feeling like yourself anymore. If you’re feeling like you’re getting to middle age, feeling tired, feeling depressed, lethargic, lack of focus when you think. Those are all big things that people come to us for,” North said.

North and his team (Tom French and Matthew Peters, RN, MSN, ANP-BC) know that a positive attitude is key in life.

“When people look good they start shining. Their energy increases. I want to be around those people.

People want to be around people that are happy and healthy and feeling good. You see someone in the room, and they look amazing, and you want to be around them,” North said.

The Physician’s Rejuvenation Centers in D.C. use a core program for their patients. Once North and his co-workers find hormonal imbalances, they correct them to aid the patient. “We optimize the hormones to levels that will increase vitality, increase their fitness levels, and help lose weight.

We are not putting chemicals in the body that are not recognized by the body. Everything we do is reproducing what we are not making as much of anymore,” North said.

North’s clinic offers HGC, HGH, testosterone, andropause, menopause, and weight loss therapies. A lot of the medicine is proactive, and North believes that regular physician’s do not look at the full picture.

“Proactive medicine is looking for root causes of a disease or a symptom.

A normal allopathic doctor gives you a pill to treat something. They don’t look at why did this happen? Why did you get breast cancer, right? What are you eating? What is your food? What’s in your diet? What’s your nutritional supplementation? A lot of it is not hereditary. It is from our environment.

We’re trying to correct some of the things that we see, that we think are not being handled properly with mainstream medicine,” North said.

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HE SAID • SHE SAID

By Jason Daygamer I had an opportunity to interview Drs. Brian and Anna Maria Clement , the authors of the book “7 Keys to Lifelong Sexual Vitality: The Hippocrates Institute Guide to Sex, Health, and Happiness .“ They are certified nutritionists, naturopathic medical doctors, and health counselors. Their book offers natural ways to boost libido, satisfaction and health.

Some Q&A About Sexual Vitality

You list the reasons men cheat on their wives. What are the differences between the reasons men cheat on their wives and women cheat on their husbands.

In our book, we reported that one in three men will cheat on their wives during marriage according to marriage counselor M. Gray Neuman. One of the main reasons men cheat on their wives is because of emotional disconnection and the feeling of being underappreciated. It wasn’t that the other woman was better looking or in better shape than their wives.

Over the years, the amount of women who have cheated on their husbands has increased, especially in women 65 and older and women 35 and younger (about 15% admit to cheating). Women cheat because they are unhappy and they’ve lost belief in the institute of marriage. With all of the outlets out there today, women are tempted. We feel that the Internet and its encouragement to act out their sexual fantasies has increased the amount of women who are unfaithful.

In the exercise on deprogramming toxic attitudes, you chose an aversion to performing or receiving oral sex as the example.

While I applaud the choice, why did you choose oral sex as the example? How common is the aversion to giving oral sex and how common is the aversion to receiving oral sex, and are these 2 aversions more common in men or women?

We chose oral sex as the example because of the widely populated negative association surrounding both giving and receiving oral sex with your partner. Unlike sex, when someone performs oral sex on their partner it’s a selfless act. You aren’t receiving direct pleasure at the same time, as one would during intercourse, so you’re making the choice to pleasure

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your partner without receiving pleasure yourself. I think this concept alongside the possible aversion or self-consciousness surrounding the taste and smell associated with oral sex gives it a stigma.

I think that the aversion to receiving and performing is equal, but as Anna Maria mentioned, it’s for different reasons. The aversion is definitely more common in women, which often stems from both upbringing and social stigmas surrounding the act. We also find that women are more conscious of the possibility of contracting a sexual transmitted disease through performing oral sex, which may also hinder their enthusiasm surrounding the act. By utilizing our steps for deprogramming these toxic attitudes, one can overcome the anxiety, over-thinking and social stigma surrounding oral sex and begin to enjoy both receiving and performing it.

Why is sex healthy?

Sex is healthy for a number of reasons. We have seen firsthand at Hippocrates Health Institute that people in committed relationships who maintain sexual intimacy have three times the chance of achieving their health recovery goals.

The physical benefits of sex include higher levels of hormonal activity, allowing the body to grow healthier and stronger. The hormonal symphony that arises from the sexual act, particularly in a committed relationship, instills an unsurpassed vitality. As you and an intimate partner age together, the continued biochemical exchange of sexual union will fortify your health and extend your life.

Why is semen absorption good for mental health?

Semen contains zinc, calcium and other minerals that have the abilities to improve one’s well-being. It acts as an antidepressant if absorbed vaginally and anally. In fact, studies have shown that those who used condoms during sexual intercourse were much more likely to suffer from depression or suicidal impulses than women who absorbed their partner’s semen. Additionally, absorbing semen through oral-genital contact can also help fight tooth decay!

Creamed Spinach Yield: 4-6 servings Sauce 3 tablespoons lemon juice 1 ½ cup pine nuts, soaked overnight at room temperature, drained and rinsed 1 ½ teaspoons kelp powder 1 teaspoon oregano 5 ounces water 1 ½ cloves garlic Pinch of cayenne pepper 1 pound spinach, chopped in food processor with S blade 1 cup shredded yellow squash In a blender, combine the sauce ingredients. Blend until creamy. In a large bowl, pour the sauce over the spinach and toss to mix thoroughly.

Top with the squash and serve.

Thai Coconut Curry Soup Yield: 4-6 servings 2 cups shiitake mushrooms, sliced 2 tablespoons fresh lime or lemon juice, plus extra for shiitake mushrooms 1 cloves garlic 2-inch piece fresh ginger root, roughly chopped 1 teaspoon curry powder 1 cup fresh coconut meat 2 cups coconut water 1 scallions 1 avocado, halved and pitted Pinch of cayenne pepper

How does your diet affect your sex life?

There has always been a close relationship between food and sex.

A poor diet, consumption of highly processed foods and lack of exercise can lead to sexual problems. Unfortunately, many young couples experience fertility issues and many young men experience impotence. In addition to one’s diet, chemicals and radioactivity in our environment can also negatively affect one’s sexual ability.

What are some nourishing aphrodisiac foods? Can you include 2 recipes that include such foods?

Shiitake mushrooms, black raspberries, dill, figs and plums are among the foods that contain key nutrients that promote sexual vitality.

Sprinkle shiitake mushrooms with lime or lemon juice and set aside.

In a blender, combine the 2 tablespoons lime or lemon juice, garlic, ginger, curry powder, coconut meat, coconut water, water, scallion, avocado and cayenne. Blend until smooth. Add the shiitake and serve.

What are some libido killers?

The top ten libido killers are stress, depression, poor body image, excessive alcohol, medication effects, oral contraceptives, medical conditions, childbirth and mothering, bedroom boredom and a toxic diet. Any of these can contribute to a poor libido, so it’s important to determine which of these is playing a role in your bedroom.

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Can you explain about the brain’s love chemical and how to train it?

The hormone oxytocin (latin for “quick birth”) allows us to bond with other people and fall in love. We release large amounts of this hormone when we have an orgasm; mothers release it when breastfeeding and some women are given a small amount of it to promote contractions during childbirth. Ways to train and release the chemical on a regular basis are by making love, receiving massages and participating in mind/body exercises likes yoga.

What are some sexual incompatibility warning signs? How do you screen for sexual incompatibility early in a relationship?

Some warning signs of sexual incompatibility include a marriage that has become sexless, one or both of you are rarely in the mood for sex, one of you is sexually dysfunctional or one of you has sexual compulsions that cannot be controlled.

Early in the relationship, the couple should look for mutual disinterest or lopsided libidos.

If the couple isn’t interested in having sex or one of you is emotionally withdrawn, this should be a warning sign to seek professional sex therapy.

This is from a reader (Emily): “How to stay “vital” while single? And how do you feel about FWB?” When you’re single, it’s important to keep a sexually active mind and stay vital. Flirting, fantasizing and be open about sexual desires are great ways to keep your mind and body energized while single. When you are single, it’s important to make sure the sexual encounters you have are ones of integrity, not ones that make you feel hollow. Keep your imagination active and stimulated!

In terms of FWB, we recommend that you only involve yourself in sexual relationships of integrity. We don’t suggest that sex should be promiscuous or reckless. When you casually engage in sexual relations with someone, you put yourself at risk for both physical and emotional distress (disease, feeling ashamed, etc.). On the contrary, if you are

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in a comfortable relationship with someone and not abusing sex, it’s natural to partake in intercourse.

activity reduces depression, anxiety, anger and stress. It’s a positive part of life that can benefit you both emotionally and physically.

From a reader: (Tad) 1. What is the biggest factor for decreased libido as we age and how can it be prevented?

2. What are the best nutrients/ supplements for maximizing sexual vitality? 3. How do you combat a misinformed partner/spouse when it comes to overcoming sexual/intimate dysfunction?

Are men or women more expressive about their sexual needs?

1.) One of the biggest factors of decreased libidos is stress. If you are thinking of unpaid bills, deadlines or other worries, you can’t enjoy sex. While sex is a stress-reliever, you must first be able to summon the desire to perform. Pelvic floor exercises are a great way to help a man regain full and normal erectile function.

2.) Some of the best nutrients for maximizing sexual vitality are natural aphrodisiacs like nutmeg, clove, apricots, zucchini, tomato seeds, lettuce and lentil sprouts. If you consume these nutrients before being sexually intimate, you will most likely experience greater arousal.

From a reader (Matthew): Why is it more socially acceptable for a woman to try and change a man’s behavior than vice versa?

It’s more socially acceptable for a woman to try and change a man’s behavior because societal norms have positioned the woman as the caretaker, the nurturer and to always have her spouse’s best interests mind. The idea that a man needs to be changed also comes from general upbringing differences between a man and a woman. It’s more socially acceptable for a young man to act promiscuously and be praised for his encounters, whereas a young woman is looked down upon if she has many sexual partners. The idea that when a man settles down, he needs to be tamed or changed stems from this fact. Women want the security and assurance that their man is fully committed to them and ready to fit into their lifestyle.

What do you wish was common knowledge about sex?

I want people to know that sex is a natural experience that is essential to health. Sexual

This depends on the culture that you grow up in. For instance, in America, when females are young, they are less likely to express themselves sexually since they will be looked down upon. High school can be unforgiving to girls who are more open with their sexuality, whereas, for a young man, having sex is considered a coming of age.

Additionally, women don’t peak sexually until their 30s and 40s, which reflects their sexual desires and needs. Hundreds of women have said that sex is more satisfying after menopause (partly because women are concerned about pregnancy when they have sex in their earlier life).

What are some ways to detox your body to energize your sexuality?

Everyone who stays at Hippocrates Health Institute as a guest has an opportunity to detox their body fat and organs of synthetic chemical toxins. The main eight detox techniques that we recommend to energize your sexuality are exercise, farinfrared saunas, fasting, supplements, colon hydrotherapy, therapeutic drainage massage, pure water and wheatgrass and green drink juice. All of these will regenerate and heal one’s body.

Describe a sexually active mind. How can you keep your mind sexually active?

Your imagination and dreams can keep your mind active, no matter your age. A sexually active mind experiences sexual arousal and even orgasms during sleep. Both men and women can use sexual imagery to benefit their mind, body and soul. Beyond “wet dreams” during the night, people can become physically aroused by a sexual fantasy at any time of the day. By using the powerful placebo effect, people can use visualization and guided imagery to bring about cellular and chemical changes in the body. Over time, everyone can train their mind to do this and it’s a great way to promote one’s sexual well-being.

CAREER CORNER

Job Searching?

Stay Away from Monsters

By Liam Hickey

In some ways, job boards are a great idea. In other ways, they backfire.

It’s just like dating. Job boards are the career equivalent of free online dating services, and the odds of success there are pretty small.

When jobs get posted to a job board, it means the recruiters ran out of options. They search internally first, then ask for referrals, then search job board résumés. If they still haven’t found who they want, a job board ad is their last resort.

Now, it’s not just that job board ads are the recruiter’s last resort. It’s not just that so many job seekers clamor for these leftovers. It’s more than that. Here are three very important reasons why it’s a waste of time for most job seekers: • • •

Fantasy Sitting around Disappointment

Reason #1 – Fantasy I recently learned that people who tell family and friends about their personal goals rarely achieve them. When we imagine achieving our goals, we live out little fantasies in our minds.

These fantasies generate feelings of success and satisfaction, so we already got a little high from it without any effort or risking failure.

I realized that the same is true for browsing job boards. Each time we read job descriptions, we fantasize about them. We just got several quick hits of feel-good brain chemicals. How many do we actually apply for? Three? Two? One? None?

You know what I’m talking about. You spent five hours searching for jobs, and at the end of the day you have nothing to show for it. So did I. What happened to us? Where did all

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that time and effort go? Fantasizing.

Wait, I’m smarter than that, aren’t I? It has nothing to do with smarts. It has to do with emotions and being human. This is a subconscious phenomenon, happening to so many of us … until now.

Reason #2 – Sitting Around Job boards distract you from real chances of success, because you are not communicating with anyone. If you are on a job board, you are not networking. Keep networking. Get in front of people. Communicate.

There are also benefits from being social and active. You get out of the house. You share ideas. You learn new ones. You relieve stress.

When you are at home, though, focus your time on LinkedIn. Find connections into a company with opportunity, or search for the same job postings on LinkedIn. Recruiters get inundated with applications from job boards but few from LinkedIn. This means you can get out of the crowd and into a short stack. Also, participate in LinkedIn’s group discussions, improve your profile, and expand your network. (Get over 200 connections for real visibility.)

Oh, if you don’t have a LinkedIn profile, you’d better build one.

Reason #3 – Disappointment For those few positions we actually apply for on job boards, we either send our résumés right away, which rarely works, or we spend a lot of time on them. The response: usually nothing.

Instead, set yourself up for success. Follow the most likely path to your next job—network.

So what should I do with job boards?

Refresh your résumé weekly (or daily) so that recruiters know you are actively looking. (Remember, they search existing résumés before posting any job ads.) If you don’t have any changes to make, just click Edit and then Save or upload your résumé again to change the last updated date.

If you want to browse a job board, first log on to LinkedIn in another tab or window. Then set a timer for 30 minutes, and stick to it. (A small number of applications is plenty to work on until next week.) Search LinkedIn using that company’s name to find people who currently work there.

front of people,” “Network instead,” or something similar. You can “get in front of people” online through LinkedIn, your blog, and other ways. Stay off the job boards (except to update your profile) and network, network, network!

Go where your competition isn’t. Most of your competition is on the job boards … so go somewhere else. You can’t stand out if you’re among the crowd … or a throng. Searching via other routes demonstrates that you use other resources and have a better strategy. You have just shown value before even showing your résumé.

Now, get off the job boards and make things happen!

Set up your job search agents to send you e-mail updates once per week. You can pick any weekday that works best for you, but avoid Saturday and Sunday. You end up spinning your wheels and losing your weekend (that you could have enjoyed).

Put a Post-It note on your keyboard or screen that says, “Get in

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TECH TALK

Getting the Mobile Solution It’s always the busiest time of the year in Fall. We travel.

We shop. We host parties.

We visit friends and family.

We’ve listed some of the latest apps out on the market to help you get organized on the go.

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Get Packing

Use the new online website Unpakt. It will make the moving process easier and more transparent. It’s simple: Just enter your move details, compare prices and reviews, choose a verified mover, and book online.

We instantly show exact prices based on how much stuff you have—no ballpark estimates or hourly rates. In short, you’re in control of your move.

Get Cooking

Cooking Planit is a new website and mobile app that provides home cooks with step-by-step instructions to create full meals, perfectly timed to serve simultaneously. Essentially a “GPS for the kitchen,” Cooking Planit enables everyone to discover new flavors with minimal fuss and maximum success by helping to organize the meal planning process.

Compatible with any internet-enabled computer, iPhone or iPad device, Cooking Planit is free to use and download within the website and basic app. Its premium app is priced at $2.99 for iPhone and $4.99 for iPad.

Get Click Happy

Capture photos and make collages of fun party moments to share instantly via Facebook, Instagram, Twitter and email. Muzy is a quick and easy way to keep the memories alive long after the helmets are put away.

Get Shopping

We know you can’t bring your personal team of “Carries” and “Hannahs” everywhere you go, but by using Postelio you can send them your fashion selfies and ask them for quick and discreet advice while you’re out shopping.

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Photography by Jessica Merchant

RECIPE BOX

Falling for Southern Comfort Some of the loveliest occasions of the year in the nation’s capital include the changing of the seasons. Washington, D.C. is perfectly positioned to experience all four seasons, and none are more spectacular than Autumn. A short drive on Rock Creek Parkway will forever capture the memory that Mother Nature gladly bestows upon all Washingtonians. As the days get shorter and the last leaves fall to the ground, take comfort by the fireplace and try one of these seasonal drinks.

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Hot Caramel Apple Cider 1 1/2 cups apple cider 1 1/2 tablespoons caramel sauce 1/2 teaspoon vanilla Combine apple cider, caramel and vanilla into a sauce pan.

Heat over medium-high heat, stirring constantly, until apple cider is hot and caramel has melted.

Pour into a mug and enjoy.

Nutella Hot Chocolate 3 tablespoons nutella 1 1/3 cups milk

Put Nutella and 1/3 cup milk in small saucepan over medium heat.

Whisk until blended.

Add remaining milk, increase heat to medium-high, and whisk until hot and frothy.

Pumpkin Martini 1 fluid ounce heavy whipping cream 1 fluid ounce spiced rum 1/2 fluid ounce pumpkin spice syrup nutmeg cinnamon whipped cream Fill your martini shaker with crushed ice and use a chilled martini glass.

Add all ingredients into the shaker, and shake for a minute or so. Pour into glass. Add whipped cream for topping, and grind nutmeg on top. Rim the glass with cinnamon sugar and put in a cinnamon stick. (optional)

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DINING REVIEW

A Meal Worth Farming For: FOUNDING FARMERS

By Daniel Fecht Photography by Jennifer Jordan-Harrell Once upon a dining session, I had a friend of mine from Germany tell me that he believed The United States does not have their own cuisine. I could see his point and where he was coming from, but I told him that I would tend to disagree. For the most part, the influence on our taste buds as a whole in this country have been derived from Mexico, Italy, Africa as well as the Native Americans who showed us a thing or two about their seafood in the likeness of cod, halibut, herring and salmon. I’m guessing the Native Americans were the first ones to dare the colonists to try an oyster and watch all of the reactions for fun. “No! you can’t eat the shell!” Pocahontas might have told John Smith.

I firmly believe that Founding Farmers is true American cuisine presented to the highest regard. This would be the place to have a meal if you honestly have an interest in being challenged on what it might mean to dine out for American fare. With Founding Farmers, sustainability is a number one priority, and their mission is to put back into the environment what is taken out with a major concern for minimal use of chemical pesticides, the welfare of animals, fair wages paid to the farmers for what they produce, and good working environments for employees. All ingredients come directly from farmers in North Dakota and straight to your table (with a short

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Founding Farmers has two locations: In Washington D.C.: 1924 Pennsylvania Avenue NW (202) 822-8783 In Potomac, Maryland: 12505 Park Potomac Avenue (301) 340-8783 At both locations, breakfast is served from 7am11am and brunch is served on the weekends from 9am-2pm as well as lunch and dinner.

layover in the kitchen, before your plate, of course).

I began my meal with a drink from Founding Farmers’ exquisite prohibitionera style bar. Built as a showcase of offerings resting upon a stone laden foundation, there is an entire beverage menu based on drinks that the antiprohibitionists enjoyed in some way, shape, or form when it was illegal to indulge in a cocktail from 1919-1933. With that in mind, I ordered the “Dark and Stormy” which is made of dark rum, house made ginger beer and lime juice. I then ordered the “Queens Park Swizzle” which is a blend of Angostura 1919, Lemon Hart Rum, bitters, mint, falernum, lime juice. I could easily taste the craftsmanship and the art (and that desirable pre-meal buzz). I then ordered the fried green tomatoes as an appetizer, which was sided with a goat cheese and herb dip accompanied by a special avocado concoction as a secondary dipping. I can emphatically say that these were the best fried green tomatoes I have ever had. As great as my starters were, here came my Filet and skirt steak sided with enchiladas, all topped with a chimichurri sauce and complimented with parmesan dusted corn on the cob. Of course, the

steaks were cooked perfect, as I expected. I ordered medium rare, and I got medium rare. Juices seeping out and staring at my lips, almost too pretty to eat. However, just because you’re pretty looking sure doesn’t mean you can get away with not being devoured. Sometimes, I admit, I have taken my time to eat a meal in order to best preserve the artistry of it all. But not this time, a fork and knife have got some work to do.

And this, is what American food should be portrayed as: The eloping of a perfect timeless steak and Mexican influenced enchiladas. There is not much more of an American outlook on dining than a combination such as that (save for the hamburger, which Founding Farmers also nimbly perfects). I’m also not the only one who is giving Founding Farmers a high five, either. Just take a look at their online presence if you feel any need for further meal consultation.

Executive Chef Joe Goetze was able to find time in his demanding schedule to answer some questions about what it’s actually like to be a part of Founding Farmers and what it means to all of us, as hungry individuals on the

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prowl for true quality: As Executive Chef of Founding Farmers, can you tell us a bit about your background?

I grew up in New York and got my first restaurant job as a teenager at a hotel in Connecticut, where I did just about every job in the kitchen. While going to the Culinary Institute of America, I built up my foundation and experience at the Hyatt Regency in Orlando, Florida. After graduating from CIA, I worked at a number of restaurants in Dallas, Texas before joining the Founding Farmers team. I came on before the restaurant opened in 2008 to develop the menus, create signature dishes, and build the culinary teams for The Farm.

I understand that Founding Farmers receives their food products directly from farms in the Heartland of America. What more can you tell me in relation to this fact?

We source from regional family farmers and members of the North Dakota Farmers Unions (NDFU) whenever possible. For example, the flour we use for our handmade pastas and baked goods comes from North Dakota Mill in Grand Forks, North Dakota. We also work with quality like-minded local purveyors and a number of farms throughout the region to get the freshest, best quality product that each season allows us.

What are you cooking up for the Fall at the restaurant, with the change of the seasons in mind?

One of my favorite fall-inspired dishes on the menu is our goat cheese ravioli and chicken cutlets that we serve with roasted fennel and honeyginger squash puree. We also do a seasonal chili with house-ground chuck, bacon, kidney beans, pearl barley, and seasonal veggies. It’s perfect for the cooler fall weather.

Any of one of our handmade cocktails with fresh juice from the bar is a must for the first-time guest at Founding Farmers. Our drinks are like nothing like you’ve ever had before. If you’re not in a drinking mood, go with the homemade orange soda; it’s my favorite. For food, the Bacon Lollies and Fried Green Tomato appetizers are a great way to start off a meal. Then I would recommend our Yankee Pot Roast or the Chicken & Waffles, which are two of our signature dishes. For dessert, go with a slice of our house made Carrot Cake and a black coffee. This is the perfect first meal at the Farm that will have you planning your next visit before you’ve even left the restaurant.

How do you cook at home?

I shop daily and cook from scratch. For me, the best part of cooking at home is the wood fired oven in my backyard. I’m always on a quest to create the perfect pizza crust.

What advice could you give to new cooks or chefs entering the culinary world?

Some advice I would give to new chefs is develop your palate, learn to understand what you’re tasting, and learn how to season food. Don’t expect a lot when you’re just starting out. New chefs should focus on understanding how to handle and prepare ingredients. If something comes across your cutting board, learn everything there is to know about it.

Finally, press your chef coat with heavy starch!

If you could invite one person to dinner, who would it be?

Tina Fey. Brainy and hilarious...do I need to say more?

If you had to UN-INVITE one person to dinner, who would it be?

The arrogant chef.

What meal from the menu would you recommend to a first-time guest?

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DINING REVIEW

An Italian Date Night in Georgetown: Rialto

By Daniel Fecht Photography by Jennifer Jordan-Harrell

Maybe you are reading this article with hopes to give that special somebody a good impression. A first date or fifty years of marriage alike, Rialto in Georgetown is sure to win you a second date… or another year of marriage. Just use the excuse that since October is pasta month (this is true), you thought celebration was necessary and that you would like to recommend an authentic Italian restaurant. So ladies, if asking that guy to join you, let him know that Peroni is a great Italian beer available on tap at Rialto.

And Men, if asking a lady to be your guest, do tell her about the mostly imported décor throughout the restaurant and how it is in fact Georgetown so shopping is a stone’s throw away.

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Rialto is best described by me as old world Italian romance meeting progressive new world aptitude all wrapped together in a cute little ravioli.

And as I speak of that, Rialto cuts no corners with their pasta. It is all made fresh daily, exactly what you want and need to expect as far as authenticity is concerned. Chef Ryan Fichter has a goal in mind as you make your initial decision to have a seat within the warmness and vibrancy of Rialto and this goal is to take your taste buds on a journey that is out of your normal everyday routine and discover something new.

I did fail to mention that I am attending a masquerade dinner, and it’s about an hour into it and I’m still wearing my simple yet moderately awkward raccoon mask. A nicely dressed couple close to me speaks about how upon taking their many trips and long stays in Tuscany, they would consider Chef Richter and Rialto some of the better Italian cuisine that they have had. I thought to myself how this was indeed a huge compliment.

Next, I realized my peripheral vision hasn’t been good for awhile now so I took off the raccoon eyes. A table across from us was Italian Prime Minister Enrico Letta. So this means two things to me, first, the food is top notch and second, I think I wore my mask for too long.

Some of the foods I was given to sample include Ravioli Al Formaggi (House made cheese stuffed ravioli sautéed with sage butter, which was

perfect), Pappardelle Al Funghi (fresh papardelle, a wider sort of linguini, with sautéed seasonal mushrooms and herbs), and Gnocchi Al Pomodoro (Light potato dumplings covered in tomato sauce and sprinkled with cheese). All of these dishes pleased me and made me very thankful for Italy and their influence on the world. Thanks, Italy. Then, I remembered the words of the wise sage Chef Fichter and quickly put them to work. I remembered the part about getting out of your comfort zone and trying something new. I did it. And so I tried an old world Italian dish known as Seppia with ink sauce. This meal is better known as grilled cuttle fish (larger calamari) in its own ink. I didn’t think well of this concept before tonight, yet after giving it a shot I can say that it was actually pretty decent. Plus, I not only ate the squid, but it’s ink too. Take that, creatures of the sea. These are bragging rights at your next party.

In the heart of Georgetown, Rialto is found at 2915 M street NW. Plan your next night on the town around some perfectly orchestrated Italian fare in an upscale environment suitable for great taste buds. I highly recommend your next Italian visit to be here. Fine print: Daniel Fecht does not in any way, shape or form guarantee or endorse a dating or marriage relationship to improve or succeed due to a visit to Rialto. However, a meal plus satisfaction as well as enjoyment are more likely.

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SHOPPING

These Boots Are Made For Walking Three seasons out of the year, DC fashionistas schmuck through rain, slush, and mud. No need to cry a river over this, since our Mid Atlantic sensibilities send us shopping where all the stylish boots are both functional (with GORE-TEX, no less!) and fashionable. Hide those heels for indoor strolling, and get inspired with these snapshots of this season’s sampling of best cold weather footwear.

Transition those work week ankle pants with boots that go from the office to the bar.

Naturalizer Lucille $149, naturalizer.com

Kick back on the weekends with casual footwear inspired by Chuck Taylor All Stars.

Specially treated with GORE-TEX, a quick run to the store right before the game will keep you dry and comfy.

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Britain

Naturalizer Britain $139, naturalizer.com

Lucille

Skymra

Casual Fridays with moto boots and a cashmere sweater is sure to stay positive during the morning commute in the Metro.

Tretorn Skymra Mid SL with GORE-TEX, goretex.com

Sneaker wedges styled with warm leggings have become a new staple for weekend wear this season. Try it for your next farmer’s market trip!

Naturalizer Paitlyn $119, macys.com

Paitlyn

Iggdrasil Stay warm and eco-friendly with a rugged outdoor boot while clearing all that compacted snow. Pair them up with chunky socks to ensure maximum coziness.

Another wear-with-anythingboot that can protect against the weather. Sometimes you feel like a heel, sometimes you don’t. GORE-TEX products are not only built to last, but are easy to care for too.

ECCO Saunter Zip Bootie with GORE-TEX $219, goretex.com

Saunter

El Naturalista Iggdrasil with GORE-TEX $305, goretex.com Unique details are what sets every outfit apart.

Leather and suede, and made for all-day wear during a shopping spree... what more can you ask for?!

Naya Apollonia $239, zappos.com

Jersey

Tall boots start showing themselves as early as Labor Day around town.

DC weather permits that they stay around as long as late May. With that in mind, it would be silly to own only one pair!

Apollonia

Naturalizer Jersey $199, nordstrom.com

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It’s in the Bag! We’ve rounded up the latest product trends into our beauty bag to bring along for wherever our feet will take us this season. Take a look!

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HOT ON ICE AND HEADED TO SOCHI: ASHLEY WAGNER WILL COMPETE IN 2014 OLYMPICS

By Elena Wandzilak Photography by Scott Heavey

“Hot. Cool. Yours.”

This is the slogan of the 2014 Winter Olympics, and it is certainly the slogan for Ashley Wagner, the 22-year-old “military brat” from Alexandria, VA who is hot off of skating her way into fifth place in the 2013 World Championships, securing her place in Sochi this February.

Wagner was five years old when she began skating. “My family was living right outside of Anchorage, Alaska. I was cooped up inside the house diving my mom crazy,” Wagner says of why she started, “so she gave me the choice between skating and ballet. Some of my friends skated, and the rest is ancient history.”

The “rest,” of course, is marked by hours of training and countless titles. Two-time U.S National Champion, 2012 Four Continents Champion, two-time U.S bronze medalist, twotime Junior World bronze medalist, and now, U.S Olympian.

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But it wasn’t all fun and games for Wagner, who barely missed making the 2010 Olympic team and ended up as an alternate for the Vancouver Games. In the years since she has proven she is no alternate. In fact, she is the first woman to win consecutive U.S titles (2012 and 2013) since Michelle Kwan, and says that the disappointment she faced after missing the Olympic team four years ago only helped her to re-evaluate her goals and realize her number one goal remained the same: to compete in the Olympics.

She was six when she realized that Olympic dream. “I watched Tara Lipinski win the ‘98 Olympics in Nagano, and from that moment on I knew I always wanted to go to the Olympics,” Wagner said, “I was so inspired by Tara, and seeing her reaction when she realized she had won gold looked like such an incredible experience. From then on I was hooked.”

Wagner, with her father in the military, moved around a lot growing up, but continued

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skating along to way. “I feel that moving around so much gave me the opportunity to work with an amazing group of coaches. My skating feels more well rounded because so many people have influenced my style of skating,” she said. For seven years, Wagner lived right here in the DMC in Alexandria, VA and skated at Mount Vernon RECenter, where she loved walking through Old Town with a cup of coffee and going into DC. “I could get lost in the Smithsonian for hours,” she said.

Since 2011, Ms. Wagner has resided and trained in Aliso Viejo, CA under coach John Nicks, the 1953 World Champion for pairs figure skating, whose past skaters include Kristi Yamaguchi and Sasha Cohen.

Most recently she announced that Nicks, who is 84 years old, has “decided to retire from traveling to competitions.” Nicks will continue to coach Wagner at home, but Rafael Arutyunyan will now help her train and travel with her to competitions.

Ms. Wagner also recently changed program choreographers. “I was ready to take my skating to the next level, and I felt that skating with a new choreographer would help me improve,” she said.

For the current 2013-2014 season, her programs include a short program to “Shine on Your Crazy Diamond” by Pink Floyd and a free skate to “Romeo & Juliet” by Prokofiev.

“Since I have to listen to the music in my programs for a year, it needs to be something that I love,” Wagner said of choosing music for her programs. “I usually try to choose dynamic pieces of music that can really help me tell a story. The more I relate to a piece of music the easier it is for me to tell the story.”

As it gets closer to the Olympics, Ms. Wagner will make a few changes to her training schedule, which usually includes about 3-4 sessions a day, with two off-ice training sessions mixed in. Wagner said, “My training will most likely simmer down a bit going into the Olympics. I’ll start to just focus on my programs and maintaining my technical

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abilities. This summer is mostly for me to focus on learning new jumps and choreography.”

While her training may lessen, her excitement for Sochi grows. “I’ve always wanted to walk in the Opening Ceremonies. I can only imagine how insane that must be for the athletes,” Wagner said of what she is most looking forward to about the games.

Ashley Wagner will continue to skate and competes in events this fall like the Japan Open in October and the Trophee Bombard in Paris in November, as well as making Pandora appearances (Wagner is a style ambassador of the jewelry brand) in September.

Then, in February, it’s off to Sochi to make the Winter Olympics’ slogan, and her dream, a reality.

TRAVELING SHORTS

Containing Commuter Concerns According to a study recently released by the U.S. Travel Association, the Washington D.C. area is predicted to have 17 percent more traffic on the roads by 2023. That’s a lot of stop-and-go. With an overall increase in commute times in the Washington D.C. area and the uptick in travel times around the holidays, it can be quite the challenge to leave the city. Below are tips to survive holiday commuting.

Be Road-Trip Ready – If you are traveling by car, make sure your vehicle also is stocked with essentials like wiper fluid and jumper cables. You never know what Mother Nature has up her sleeve.

Cap Coffee Drama – A Contigo survey revealed that 79 percent of reported in-car spills are caused by adults. Whether in a car or on a train, take the drama out of holiday travel with a quality travel mug that won’t spill – even when your kids send it flying. Contigo AUTOSEAL coffee mugs are America’s number 1 selling travel mug* and automatically seal between sips, so travelers never have to worry about spilling another drop.

Nab Nutritious Bites – Most fast food and pre-packaged snacks are filled with fat, sodium and sugar.

So save the calories for Grandma’s pumpkin pie and pack healthy snacks for the road. Granola bars, nuts and apples are full of protein and fiber and will help you feel full and satisfied.

Stay Toasty – Holiday travel can take all day – and whether you’re weathering airports, bus stops or the highway – it’s important to have the a stash of stay-warm essentials. Pack an extra pair of warm socks for cold airports and a vacuum insulated coffee mug to ensure your travels are comfortable and cozy. The 20 ounce AUTOSEAL West Loop will keep coffee hot for up to six hours so you stay warm and energized on the go.

Celebrate the Journey – Don’t let holiday travel add unneeded anxiety and stress to a joyful season.

Instead, treat the journey as part of the celebration. Fill travel mugs with hot chocolate, decorate the car, add a bow to your carry on suitcase and bring along a playlist of favorite seasonal songs or movies. The sensory cues will boost your spirits and add excitement and anticipation to your travels.

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DC Rides Green Lanes to Bolster Economic Change

By Gigi Smith Photography by Katie Monroe

It’s been over a decade since the inception of the District’s moveDC project, DDOT’s (District Department of Transportation) initiative to develop a long term plan to address all modes of transportation.

We’ve all surrendered to the local traffic caused by new transportation lines. For the longest time on H Street, Northeast, where construction of the first of the new DC Streetcar system occured. Currently on SE/ SW Freeway, where the 11th Street Bridge is replacing the old I-695 outbound flyover bridge. And soon, we will feel the traffice delays on First Street, Northeast, where reconstruction will upgrade NoMa’s infrastructure, realign sidewalks, install new traffic lights and street lamps, and add bioretention systems.

Certainly, the most apparent changes to the district’s infrastructure were first seen on two wheels as then-Mayor Adrian Fenty pushed for

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protected bike lanes in the District. A bold move during strenuous economic times, it feuled Mayor Vincent Gray’s Sustainable DC plan, a proposal that commutes using public transit, biking or walking in the District would increase to 75% by 2032. The bike culture in DC grew and flourished, and its popularity continues to increase. Perhaps it’s because of the convenience, or its thriftiness, along with the growing health-consciousness of physical activity across the nation. What started out as a pilot program in 2008 has revolutionized progressive transportation efforts in the nation’s capital.

Installing bike lanes was not an easy task for DC, with car riders complaining of already limited street parking and small business owners grasping to remain open due to a slow economy and light foot traffic. However, the latest report released by PeopleForBikes and the Alliance for Biking and Walking, Protected Bike Lanes Mean Business, proves that protected bike lanes help local urban economies thrive.

According to the report, biking facilitates commercial revenue in several ways.

Startups, those whose companies require a digital workforce, are likely to locate within cities to attract and retain skilled workers find themselves gunning for Millenials and Gen X-ers, who increasingly prefer to commute to downtown jobs without a car. City governments have invested in developing neglected neighborhoods with ecofriendly infrastructure and low crime rates, attracting young adults with budding careers who employ efficient transporation methods.

Bike riders that supplement current foot traffic often become return customers that retailers depend on for growing revenue, whereas car riders have been found to purchase in “binge shopping” during holiday season and special occasions.

“These data and testimonials from business leaders make it very clear that, as a nation, we need to prioritize investments in 21st century transportation networks where bicycling plays a key role,” said Jeffrey Miller, President / CEO of the Alliance for Biking & Walking.

“This is an especially timely finding given that Congress is beginning work on a new federal transportation bill. Protected bike lanes help businesses thrive — in today’s world and in the context of our nation’s shifting demographics.”

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The Green Lane Project, a PeopleForBikes program, assisted DDOT with technical and strategic planning for creating the bike lane network. DC Life magazine had a chance to speak with Martha Roskowski, director of Green Lane Project, to discuss the protected bike lane movement.

What are some of the challenges unique to Washington DC’s infrastructure to implement green lanes?

DC faces the same challenges as other busy cities, with every foot of street space already being used by someone for something - mostly for the movement and storage of cars. Reprioritizing the space is always tricky. DC faces unique challenges with the many federal agencies and oversight boards that have a say on any changes to DC’s streets, which adds additional layers of complexity to their projects.

How have the other cities-Austin, Chicago, Memphis, Portland, San Francisco-progressed with their implementation of green lanes?

All of the cities have made significant progress. Chicago put nearly 10 miles of protected lanes on the ground in 2012. San Francisco installed 5.5 miles, Austin nearly 3. Portland added protected lane on NE Multnomah. While Memphis didn’t complete any projects, they made significant progress on several projects, and while have protected lanes on the ground in 2013. The cities have learned a lot in terms of design and public process.

What can be done to continue these efforts once once GLP’s two year campaign has passed?

We are confident that the cities will continue to implement projects once the first phase of the Green Lane Project is over. The cities aren’t building the lanes because of the Green Lane Project, they’re building them because they see the value of making biking a more convenient and comfortable option for more people. The GLP just helped them build support for the projects and maybe sped up the implementation a bit.

Are there any plans in the future for GLP once the two year campaign has passed?

We in the planning stages for Green Lane Project 2.0. We will do an application process in the fall of 2013, and select another six focus cities for 2014 and 2015. Our current cities will move into a “senior partner and advisor” status so that relationship will continue.

More information about the Green Lane Project can be found at http:// www.peopleforbikes.org/green-lane-project.

More information on getting into and around the District can be found at http://www.godcgo.com/.

SPOTLIGHT

Currently In Rotation Mason Jennings “Always Been”

By Hilary Saunders

With each passing album since 1998, Minnesotabased singer/songwriter/multi-instrumentalist Mason Jennings has expanded and diversified his sound. What started in rustic, sparse folk traditions has evolved into peppy acoustic pop on his 11th album, Always Been.

Jennings enlisted lots of help to broaden his songwriting and recording approaches on his latest LP. Guest musicians—including Neil Young’s drummer Chad Cromwell, upright-bassist Gordon Johnson, string virtuoso David Mansfield and members of The Pines— contribute rich musical layers all over the record, while producer Bo Ramsey and mixer Jerry Boys (Buena Vista Social Club) streamline Jennings’ tunes’ sound so clean that nothing squeaks.

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Always Been is almost cloyingly happy. Jennings sings about “how good it is to wake up in the morning and want to through your arms around the world” on “So Good.” The coy “Rainboots” gives musical “elevator eyes” to an unnamed character with its bouncy, up-anddown rhythms and riffs, while the ukulele-led, whistle closer “Just Try” feels almost “Zip-A-Dee-Doo-Dah”-era Disney. Even “Patti and Robert,” marked by whispering harmonies courtesy of Iris DeMent, focuses on the good times between its namesakes Patti Smith and Robert Mapplethorpe. Although lacking the emotional depth of fan-favorites like “California,” “Be Here Now,” “Birds Flying Away” and others, Always Been remains a blithely positive record, if not a particularly affective one.

Coofee and Teas Display at Vigilante Coffee Photography By Washington DC Studios

Events

Mammovan Photography By Eugene O. Smith

iHeart Radio, the Major Sponsor of the 2013 Jingle Ball Concert Photography By Jennifer Jordan-Herrell

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Reality TV Celebrities from Sundance Channel’s “Push Girls” Photography By Washington DC Studios

DC Life Intern Dory Jackson with Austin Mahone at the 2013 Jingle Ball Concert Photography By Gigi Smith

The 2013 Youth of the Year Award Nominees with Presenter and Olympic Medalist Shaun White and Boys & Girls Club’s Board of Governors Member and Actress Goldie Hawn Photography By Washington DC Studios

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Former NFL Redskins Running Back Brian Mitchell at the 2013 Arts For Autism Fashion Show Photography By Washington DC Studios

The Unveiling of Land Rover and Jaguar at the British Ambassador’s Private Home Photography By Washington DC Studios

A Miniature Safari Display at the Anthropologie Petite Store Photography By Washington DC Studios A Special Presentation of AmorePacific Skincare Products by Michael Cisneros and Kelly Haywood Photography By Washington DC Studios

A presentation of Oysters at The Grill Room Photography By Washington DC Studios

Closing Performer Miley Cyrus with “Santa” at the 2013 Jingle Ball Concert

The 2013 Ingenuity Awards by the Smithsonian Magazine Photography By Washington DC Studios

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