Wellness360 Magazine September/October 2023

EMSCULPT is the only procedure to help both women and men build muscle while burning fat. It’s also the world’s first non-invasive procedure for toning the buttocks. Get results similar to exercising and dieting for six months in a matter of a few treatments. Don’t wait months — achieve noticeable results within days!

Imagine doing 20,000 crunches in 30 minutes. Now imagine doing that while laying back, reading a book, and not breaking a sweat or feeling at a loss for breath. Sound too good to be true? It’s not. With EMSCULPT technology, you can eliminate bulge, improve cellulite, and build muscle while simply laying down.

EMSCULPT uses HIFEM® (high-intensity focused electromagnetic energy) to stimulate strong contractions in the muscles that would otherwise be impossible to achieve through voluntary contractions.

With this procedure, there is zero downtime and none of the soreness or other downsides of an intense exercise session. Even better, patients usually notice a di erence after just one treatment!

A standard treatment package is usually four sessions, spaced a few days apart, but your team at Gainesville Dermatology Aesthetic Center will help you decide on the best treatment options to achieve your goals. Best of all, the procedure doesn’t require the use of anesthesia or needles.

EMSCULPT won’t replace a healthy lifestyle, but it can help you burn stubborn fat when a standard diet and exercise are not enough. Contact us today to claim your toned body.

PUBLISHER & EDITOR-IN-CHIEF

ART DIRECTOR

VICE PRESIDENT OF SALES ASSISTANT EDITOR

COPY EDITOR

EDITORIAL INTERN

ACCOUNT EXECUTIVES

CONTRIBUTING WRITERS

Nicole Irving

Aníbal Rodríguez

Shane Irving

Emely Arango

Hannah Shelton

Lyle Topping

Ashley Stayhorn, April Tisher

Stephanie Anderson, Emely Arango, Nicole Irving, Lindsey Johnson, Cole Purvis, Hannah Shelton, Lyle Topping

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Irving Publications, LLC reserves the right to edit and/or reject any advertising. Irving Publications, LLC is not responsible for the validity of any claims made by its advertisers. Nothing that appears in Wellness360 Magazine may be reproduced in any way, without written permission. Opinions expressed by Wellness360 Magazine writers are their own and do not necessarily reflect the publisher’s opinion. Wellness360 Magazine will consider all never before published outside editorial submissions. Irving Publications, LLC reserves the right to edit and/ or reject all outside editorial submissions and makes no guarantees regarding publication dates.

The information found in Wellness360 Magazine does not constitute individualized medical advice. You must NOT rely on the information in this magazine as an alternative to medical advice from your doctor or other professional health care provider. If you have any specific questions about any medical matter you should consult your doctor or other professional health care provider. If you think you may be suffering from any medical condition you should seek immediate medical attention. You should never delay seeking medical advice, disregard medical advice, or discontinue medical treatment because of information in this publication. Wellness 360 Magazine assumes no responsibility for any circumstances arising out of the use, misuse, interpretation or application of any information supplied within the magazine. Always consult with your doctor for appropriate examinations, treatment, testing and care recommendations. Do not rely on information on in this magazine as a tool for self-diagnosis. You exercise your own judgment when using or purchasing any product highlighted in Wellness360 Magazine. Wellness 360 Magazine assumes no responsibility for errors or omissions in this publication or other documents that are referenced by or linked to this publication.

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cheers y'all!

I grew up in New York and am from a big Italian family and from a young age certain things were made clear. Gravy was meant for turkey and barbeque was a place where you grilled chicken. In fact, it wasn’t until my late 30s that I had actually partaken in an actual barbeque dinner and just last year, I had my first taste of homemade biscuits and gravy. I know what you are thinking… WHAT!?

Through the years I have shared my eating adventures within these pages. Self diagnosed as the pickiest eater out there, I have talked about my disdain for common foods such as oysters and mustard, raw onions and rare cooked steaks. However, I am proud to say in the last decade I have been trying, and actually enjoying, some new foods. Since I have lived in Gainesville for over 25 years, I thought it was time to partake in some true Southern dishes. I now understand why Southern cuisine has been given the name comfort food.

Like the Italian dishes I grew up on, Southern food is not only made with the freshest ingredients of the season, but also made with love. Rich in flavor and textures, biscuits, pies, casseroles are at the ready for guests and family functions. Tea is brewed fresh and abundantly sweetened and served in mason jars with thick cut lemon quarters all

season long and welcomes conversations and story telling. Food brings people together, and that is what Southern food does, it warms the heart, the soul and fills bellies and spirits.

In our annual food issue, we explore Southern cuisines, must try Southern spirits, an established Southern eatery and share some family favorite recipes from our very own readers! What is better than fried green tomatoes, chess pie and sausage balls?! And, of course, we couldn’t help but dive into a Southern cook's best friend, good ole’ butter!

So, pour yourself a tall glass of sweet tea and stay a while!

Cheers ya'll!

Nicole Irving, Publisher, EIC nbirving@irvingpublications.com

Is Our Food Safe?

BY LINDSEY JOHNSON, MS, MCHES, CF-L1

We often hear how the American diet is unhealthy, full of processed foods that can cause health concerns, weight gain and a variety of other issues. Netflix is abundant with documentaries exposing the dark side of the agriculture and food industry.

From time to time, we also hear of food recalls due to safety, contamination, packaging problems or other concerns that could indicate that our food may not be exactly what we think. If our food system is so bad, what can we do about it? Who is regulating it? Is America different from any other country?

The U.S. Food and Drug Administration (FDA) is one of the regulatory agencies in the United States responsible for overseeing food safety. According to its website, “The FDA is responsible for protecting public health by regulating human drugs and biological products, animal drugs, medical devices, tobacco products, food (including animal food), cosmetics, and electronic products that emit radiation.

But not all those products undergo premarket approval — that is, a review of safety, quality, and effectiveness by FDA experts and agency approval before a product can be sold to consumers. In some cases, the FDA’s enforcement efforts focus on products after they are already for sale.” This means there are many foods lining the grocery shelves that were not evaluated before they were mass produced and put before the consumer.

The FDA approves food additives in food produced for human consumption. This includes ingredients intentionally added to a food product as well as those that might come from contact with packaging. The FDA also regulates color additives, including those used in foods but also cosmetics, drugs, dietary supplements and some medical devices.

Another regulatory agency that oversees some of the American food supply is the United States Department of Agriculture (USDA). According to the FDA Reader, “The USDA regulates the production of meat, poultry and egg products. USDA-regulated businesses are required to have a USDA inspector onsite at all times.” Furthermore, “Food produced and sold in a retail environment (i.e. restaurant, deli) is not typically regulated by either the USDA or the FDA.” The USDA oversees many manufacturing facilities for meats such as slaughterhouses, poultry processors, meat and egg processors. The USDA inspector onsite is ensuring that the manufacturing process follows

Health

regulations, that the animals used in production are healthy and that packaging is correct.

The issue of food safety is an important one. After all, we eat every day. But how can we be sure that what we’re eating is healthy? Why are some foods prevalent in America banned in other countries? Why are some popular dishes in other countries banned in the U.S.?

Regulatory agencies in different countries pay attention to varying factors in their decision making. For example, many American-produced foods that are unavailable in other countries are denied because of the artificial food dyes used in production or other ingredients such as trans-fat or BHT. However, in the United States, many of the international foods not permitted are due to ethical concerns or endangered species status. The United States also does not permit raw milk and raw milk products, eliminating several of the cheese products popular in Europe.

When evaluating what foods you do and don’t want to eat, it would be difficult to fully research each one on your own. If you’re interested, watch some documentaries, read some articles, and then dig deeper on your own to get the full story. You may decide to remove certain dyes or ingredients from your diet, which will then only require reading the label to decide what you want to consume. If researching isn’t your thing but you want to eat as healthy as possible, sticking to a diet of fresh and frozen fruits, vegetables and meats is a good place to start. While we can’t check every food, decide what things are most important to you and start there to uncover what you want to know about what you’re consuming.

U.S. Foods Banned in Other Countries:

FOOD ITEM REASON WHERE IT’S BANNED

Farm-raised salmon Contains astaxanthin

Skittles

Dyes (Yellow 5 and Yellow 6)

Maraschino cherries Dye (Red 40)

Coffee Mate creamer Contains trans fat

Ritz Crackers Contains trans fat

Wheat Thins Contains BHT

Lucky Charms Dye (Yellow 5, Yellow 6, Red 40)

Frosted Flakes Contains BHT

Rice Krispies Contains BHT

Gatorade Dye (Yellow 5, Yellow 6)

Pop Tarts Dye (Yellow 5, Yellow 6, Red 40)

Australia, New Zealand

Norway, Sweden

UK, Switzerland

Austria, Hungary, Iceland, Denmark, Norway

Austria, Hungary, Iceland, Denmark, Norway

Japan, UK, parts of Europe

Norway, Austria

Japan, European Union

Japan, European Union

Norway, Austria

Partially banned in European Union

Foods from Other Countries Banned in the U.S.:

FOOD ITEM WHERE IT’S FROM WHY IT’S BANNED

Mont D’or, Primarily Europe

Unpasteurized raw Camembert de milk product Normandie, Brie, Epoisses cheese

Haggis

National dish of Scotland

Sea turtles Multiple locations

Horse meat

Multiple locations

Queen conch Caribbean

Shark fins

Multiple locations

Ortolan France

Pudding made with sheep’s lungs (sheep’s lungs not permitted in U.S. foods)

Endangered species

U.S. doesn’t authorize funding for horse meat inspections and meat cannot be served without being inspected

Overfishing

Population concerns as well as ethical questions. Sharks have fin(s) removed and then sent back into water but cannot swim and do not survive.

Population concerns as well as ethical considerations. These birds are captured, force-fed and then drowned in Armagnac before cooking and consuming the whole bird, including the beak.

Kinder Surprise Eggs Europe

Banned for having both edible and inedible products together.

Leveraging Your Leftovers

BY COLE PURVIS

In a world increasingly conscious of food waste and sustainability, the humble leftover has taken center stage as a culinary hero. Leftovers are not only a smart way to reduce waste but also an opportunity to enjoy a second meal without the effort of starting from scratch.

But how do we make the most out of them? Are leftovers always good for us? Let's dive into the world of leftovers, exploring their benefits, potential pitfalls, and strategies to make the most of them.

When are they good for you?

Leftovers have a variety of benefits. They offer a convenient way to enjoy well-cooked meals, saving us both time and effort in the kitchen. Consuming leftovers can also help reduce your environmental footprint and can save you a lot of money along the way. According to the USDA’s Economic Research Service, the average American family loses as much as $1,500 each year from uneaten food.

When are they not good for you?

Food safety is paramount when handling leftovers. Leaving leftovers at room temperature for too long can lead to bacterial growth, potentially causing foodborne illnesses. To ensure food is safe to eat, leftovers should be refrigerated within two hours of cooking. Moreover, consider using food-safe containers to prevent any unwanted contamination when storing leftovers with other perishables.

How long should certain items be kept?

The longevity of leftovers varies depending on the type of food. To help you navigate the shelf life of leftovers, here is a quick guide of some common leftovers, per the USDA:

• Cooked Meat and Poultry: 3-4 days in the refrigerator

• Cooked fish: 3-4 days in the refrigerator

• Cooked rice and pasta: 3-4 days in the refrigerator

• Soups and stews: Around 3 days in the refrigerator

• Cooked vegetables: 3-7 days in the refrigerator

• Pizza: 4 days in the refrigerator

• Baked goods (like bread and cake): Up to five days at room temperature; can be frozen for longer storage

Why do some people hate leftovers?

While leftovers have their merits, not everyone is a fan. Several factors contribute to this sentiment, including:

• Texture and taste: Some dishes don't reheat well, leading to changes in texture and taste.

• Perceived boredom: The idea of consuming the same meal repeatedly can feel monotonous or less exciting, deterring many people from consuming leftovers.

• Freshness concerns: There is a negative stigma surrounding the perceived lack of freshness surrounding leftovers.

How can you optimize your food and waste?

If you're looking to minimize leftovers and food waste, here are some strategies to consider:

• Cook smaller portions: Prepare only what you intend to consume in one sitting.

• Meal planning: Plan your meals for the week to help you avoid overcooking.

• Freeze excess portions: Freeze leftovers for longer storage if they won't be consumed within a few days.

• Share and donate: If you have extra food, consider sharing with friends, family or local charities.

Leveraging leftovers is a culinary art that balances sustainability, convenience and flavor. While leftovers can be a beneficial addition to your culinary repertoire, their quality and safety depend on proper handling and storage. By understanding the nuances of leftovers, you can make the most of your meals while contributing to a more sustainable and mindful way of cooking and eating.

Tea Towels

The Unsung Heroes of Kitchen Decor

BY EMELY ARANGO

x x x x

Tea towels are soft pieces of fabric that are made of cotton or linen and have been a part of our history for many generations, yet few know how they came about. According to the Johnston Collection Museum (JCM) located in Melbourne, Australia, tea towels go as far back as 18th century England. They were initially intended to solve a very elegant quandary: how to keep the nice china and porcelain dry. Throughout history, past the powdered wigs and frilly stockings, tea towels have continually secured a spot in millions of homes across the globe with various additional uses.

x x x x

Historically, according to Gallant International, tea towels, not to be confused with today’s more industrial form of dish and kitchen towels, were prized for their soft texture and ability to maintain a strong form when wet. The linen cloth was traditionally embroidered to enhance its appearance and match other surrounding cloths and decorative pieces in the home.

On the authority of the JCM, by the late 18th century, tea towels were frequently used as gift offerings to friends and family, customized and embedded with their names or initials, and would be passed down from generation to generation as a tasteful heirloom. During teatime, predominantly in England and Ireland where the practice still prevails, the tea towels were wrapped around teapots to trap heat and prevent drips — and where there was tea, there were baked goods cradled in the tea towels to keep them warm.

The first commercially printed tea towels made their debut during the 1950s when artists and designers used them as a new canvas to launch their work upon a larger demographic. Since then, tea towels have continued to serve as decorative pieces, as well as meaningful mementos, souvenirs, and political statements.

Did You Know?

During the Great Depression, households began converting flour sacks into tea towels according to the National Museum of American History.

Queen Elizabeth II used to take the time to personally choose her own tea towels, according to the JCM.

Vincent Van Gogh painted “Daubigny's Garden” on a tea towel, according to the Van Gogh Museum in Amsterdam.

How to Display Your Tea Towels:

AS WALL ART x BASKET LINERS

ON BAR CARTS

ON COFFEE TABLES

ON DINING TABLES

ON OVEN HANDLES

ON SIDE TABLES

Citrus Grove Tea Towel by Rifle Paper

$20 | riflepaperco.com

Hometown Heart Hand Towel

$20 | The Home Place

Coton Colors Citrus Hand Towel

$19.95 | The Home Place

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TED TALKS THE HUMOROUS SIDE OF HEALTH

Nailed It: Maybe One Little Change Led to Some Big Ones

BY TED SPIKER

Ted Spiker (@ProfSpiker)

is the chair of the University of Florida Department of Journalism,

as well as a

health and fitness writer.

My ongoing list of “things I could do better” in the health department has filled these pages for years and my brain for decades. Often, I feel like I spend 17% of my waking life wrestling with habit-forming, decision-making, and temptation-thwarting.

I know — I just know — I could…

Eat less. Drink less.

Eat slower. Run faster.

Go to the doctor more often. Wolf entire pizzas less often. (Have you tried with banana peppers? Really good, btw.)

of appearances and my wife who had to endure the annoying sound and constant discovery of my scraps? I mean, it’s not like my habit/condition/ stress-reliever was nearly as bad as realizing that #ButterMakesEverythingBetter.

But this January, I decided to stop.

He is

the author of “Down Size,” a book about the science and soul of weight loss and dieting.

So when it comes to smaller changes to improve my health, I feel like the shoulder-shrug emoji. Does it really matter if I floss every night if the carnage involves pancakes and sausage, which are doing more damage inside than they are between the second and third molars? I know it’s not right to think that way, but it’s how I’ve justified ignoring the small stuff. Who cares if there’s a tiny scratch on the car if the engine is shot? Logically, I know that’s terrible to say — because valuing and caring for the human body involves thoughtfulness and appreciation for all of its parts and processes.

Looking back, that’s probably why I’ve ignored my seventh-worst lifelong habit: picking (not biting) my nails (fingers and toes) for-freakingever. Who did it really affect, besides me in terms

I’ve only cold-turkey’d two things in my life: Diet soda around 10 years ago (though I do now use it as a mixer with rum or whiskey, but never by itself) and now this. And with only two exceptions, I’ve refrained from this digital destruction for nearly nine months now.

On the surface, I know that stopping this habit didn’t do much to change my overall wellness. Yet something else has happened this year. I’m eating healthier, my pants are loosening up, and I’m feeling stronger.

Did my little change cascade into more important ones?

Probably not.

Or just maybe it did.

Savor the Seasons: Drying and Storing the Magic of Herbs

BY HANNAH SHELTON

As the summer days come to a blissful end, you may find yourself pulling some tricks to preserve some time with your kiddos as they head into back-to-school land. The kitchen is one of the most charming (not to mention resourceful) places to bottle up some magic, and few activities embody this spirit quite like drying herbs. Storing herbs is only a task if made to be, so grab your little sprout and read on to learn about the homegrown wonder of making the most common herbs last all season long.

Rosemary: Dehydrated Décor

The enriching yet evergreen scent of rosemary makes it an aromatic staple in the world of herbs. It can spruce up the taste, or even mere appearance, of everything from the veggies to the meats that decorate your table. In addition to its multitude of wellness uses as an oil and fragrance, this herb can be easily stored to support cooking and spa days alike. As noted by Masterclass,

simply tie the sprigs of rosemary together with a piece of twine and hang them to dry somewhere out of direct sunlight. You can also replicate this method by setting your oven to a low temperature or using a dehydrator.

Basil: An Herbal Chandelier

This green confetti-like herb may remind you of the summer season, but it can and should be preserved to enjoy

year-round. To dry basil, gather a bundle of basil stems and tie them together with a ribbon. For added fun, encourage your children to pick out their favorite pattern or opt for a thematic design depending on the month. Similar to its fragrant friend rosemary, hang up the basil, but this time, turn the bunch upside down and give it a home with direct sunlight. As the herbs dangle, they’ll begin to dry out and eventually crumble to crisp. When they do this, store your freshly dried basil leaves in an airtight container for future uses. Although reminiscent of summer gardens and dishes, be sure to breakout this herb to make whimsy winter dishes like soups and sauces.

Mint: Keep it Crisp

Although your littles may be too little to chew gum, there’s no time like before the winter season to show them the magic of mint. This zesty herb can make for yummy teas and treats, not to mention some wellness and home remedies, so consider turning this task into an activity with your kids.

When hung using the tie-and-dry method, it can take two days to two weeks for mint to fully dehydrate. To expedite the fun in the oven, start by washing and patting the leaves dry. Arrange them on a baking sheet and place them in the oven, with the door slightly popped open for air circulation, at 170 F. Give the mint a good roast at a low temperature, then store the brittle leaves in an airtight container once they’ve crumbled and cooled. Like the hanging method, be sure to keep them away from light and moisture.

While some children may stray away from kitchen work, or perhaps leafy greens altogether, drying herbs presents a unique and resourceful way to make the most of fun of your food. Involving your children can inspire some culinary skills and make adding that little pinch of herbal magic on dishes that much better. No matter how much they fancy what they’re drying, take it as an aromatic activity everyone can enjoy!

Rambutan: The Dr. Seuss Fruit

BY LYLE TOPPING

The rambutan looks like a snack straight out of a Dr. Seuss book. Despite its spikey appearance, do not be swayed from enjoying this funky fruit’s unique flavor profile and many health benefits.

As noted by Healthline, this fruit is native to the Southeast Asian regions like Malaysia and Indonesia. “Rambutan got its name from the Malay word for hair because the golf-ball-sized fruit has a hairy red and green shell. Its unmistakable appearance is often compared to that of a sea urchin," according to Healthline.

With the looks of a sea creature, you eat the rambutan in the same way you would eat some sweet lychee. First, peel off the outer shell to expose the foggy white fruit flesh, then enjoy the creamy sweet flavor housed on the inside. While enjoying rambutan, be mindful for the large dense seed in the center.

The rambutan is stocked with vitamins and minerals, and can be a great source of vitamin C and copper. Vitamin C aids in cell health and absorbing dietary iron, and if you were to eat roughly 5-6 servings of this delectable fruit, you would be meeting 50%

of your daily vitamin C needs, according to Healthline. “Rambutan also contains a good amount of copper, which plays a role in the proper growth and maintenance of various cells, including those of your bones, brain and heart.”

Besides the vitamins and minerals, the rambutan also helps promote healthy digestion, it can aid in weight loss and could help fight infection, according to Healthline. Due to half of the flesh being insoluble, it adds bulk to your stool and helps speed up intestinal movement. This reduces the likelihood of constipation. On the flip side, according to the Food Garden Experience the soluble fiber can “form a gel-like substance in your gut that helps slow down digestion and the absorption of nutrients.” This can reduce appetite and provide a sense of fullness. Lastly, thanks to its high levels of vitamin C, rambutan can help encourage production of white blood cells that help fight infections.

It is said that the peel and seed also contain nutritious properties as well, but neither are considered edible. They appear to contain compounds that can be toxic to humans, states Healthline. Though some cultures have been known to consume both the peel and seed, there are no reliable or proper cooking methods at this time, so it is recommended to avoid eating the seed and peel all together.

So, even though the appearance of the rambutan can be quite comical and a bit intimidating, it is shown to be very versatile by sweetening up any recipe or by adding something and healthy to your diet!

Gorgeous Gourds: Eat the Best in Season this Fall

BY TRACY WRIGHT

As we approach the fall season, you may see more colors and foods out and about. One of the most popular types of vegetables this time of year are the gourds, which can actually be edible and non-edible. Many of the gourds you see decorating tables and fall displays are non-edible, hard-shelled gourds like colocynths, angel wings and baby bears. Luckily for us, there are plenty of gorgeous gourds to include in this season’s fall festivities that are tasty, versatile and nutritious.

“From a botanical standpoint, [gourds are] actually fruits because they contain the seeds of the plant. They are divided into two main groups: summer squash and winter squash. Summer squash have soft shells and tender, light-colored flesh and are picked while immature. Winter squash have hard shells, and darker, tougher flesh and seeds and are not harvested until they are mature,” said VegNews.

In order to make the most of your gourd hunting, it's ideal to know the differences between each variation, as well as the best time for picking and cooking. In early fall, summer squash is still in season, beginning in June through October. “The name summer squash distinguishes the more delicate varieties of the Cucurbita family from their heartier and longerlasting relatives, the winter squash. The entire vegetable, including the

seeds and skin, is edible and the soft flesh has a very delicate flavor,” said Foodwise.org.

Popular varieties of summer squash include baby summer squash, yellow squash and zucchini. They are easy to incorporate in your cooking as raw or roasted/sauteed pieces for topping salads and pasta, as oven-baked vegetable side dishes or even baked into bread. Summer squash is a lowcalorie treat with many health benefits that are worth exploring for the whole family to enjoy.

“Squash is an excellent source of vitamin C, which helps wounds heal and resist infection; vitamin A, which aids in normal vision, healthy skin and protects against infections; and vitamin B6, which helps us metabolize protein,” said the University of Wyoming Nutrition and Extension Service. “Summer squash has a very good source of potassium, which helps to control blood pressure. In addition, it is high in magnesium, which has been shown to reduce the risk of heart attack and stroke.”

Beginning in October, winter squash comes in season and is most associated with the fall holidays. However, this type of squash can be found year-round in grocery stores. The most popular varieties include acorn, butternut and spaghetti squash, as well as pumpkins, said Foodwise.org. The large variety of winter squashes make it more versatile than summer squash.

“Squash can be baked, roasted, steamed, sauteed, mashed or pureed and put into soup, pasta, pies, breads and muffins,” said Robin Sweetser, a gardener for Farmer’s Almanac.

Some

types

winter squash and ways to eat them include:

BUTTERNUT

SQUASH

This is a large, oval-shaped squash with a rich cream color and a sweet, nutty taste. “Butternut squash is delicious when stuffed, roasted, or mashed and paired with seasonal herbs, like sage and thyme,” advises VegNews. “It’s become a very popular fall soup.”

SPAGHETTI

SQUASH

This fleshy, yellow and round squash has become trendy as a substitute for pasta. It also has a fairly sweet taste. Spaghetti squash is baked, then separated into “spaghetti” strands and served with pasta sauces or used to make a casserole, according to VegNews.

ACORN

SQUASH

The acorn squash has a dark green skin and yellow flesh. “When baked, this gift from the garden has a tender, mouthwatering taste, especially when enhanced with a little butter, brown sugar and maple syrup,” Sweetser said. It’s also a delicacy when stuffed, pureed or used in rice dishes.

PUMPKIN

Who could forget this fall staple? Besides decorating our porches as Jack O’ Lanterns at Halloween, pumpkin is a delicious gourd that can be roasted, stuffed or steamed for savory dishes or pureed and used in our favorite fall desserts like pumpkin bread or pie!

DELICATA SQUASH

This cream squash with green stripes has a sweet and nutty flavor. “We love to slice it up and roast it! What a treat with a rich, creamy texture and delicious sweet flavor. Toss with olive oil, salt, and pepper, and bake,” Sweetser said.

Winter squash has many nutritious perks as well.

“Winter squash should be an important part of your winter diet. They are an excellent source of vitamins A and C, fiber, magnesium, niacin, folate, iron, and potassium. They also have antiinflammatory properties and contain beneficial antioxidants,” said the Farmer’s Almanac.

Here are some great squash recipes to try: Zucchini Patties

INGREDIENTS

• 2 cups grated zucchini

• 2 eggs, beaten

• ½ cup all-purpose flour

• ½ cup grated Parmesan cheese

• ½ cup shredded mozzarella cheese

• ¼ cup chopped onion

• salt to taste

• 2 tablespoons vegetable oil

DIRECTIONS

1. Place zucchini, eggs, flour, Parmesan cheese, mozzarella cheese, onion, and salt in a medium bowl; stir until well combined.

2. Heat oil in a skillet over medium-high heat.

3. Scoop tablespoonfuls of zucchini mixture into hot oil and fry, working in batches, until golden brown, about 2 minutes per side.

Butternut Squash Soup

INGREDIENTS

• 2 tablespoons butter

• 1 small onion, chopped

• 1 stalk celery, chopped

• 1 medium carrot, chopped

• 2 medium potatoes, cubed

• 1 medium butternut squash - peeled, seeded, and cubed

• 1 (32 fluid ounce) container chicken stock

• salt and freshly ground black pepper to taste

DIRECTIONS

1. Gather all ingredients.

2. Melt butter in a large pot over medium heat, and cook onion, celery, carrot, potatoes, and squash until lightly browned, about 5 minutes. Pour in enough chicken stock to cover vegetables.

3. Bring to a boil over medium-high heat. Reduce heat to low, cover pot, and simmer until all vegetables are tender, about 40 minutes.

4. Transfer soup to a blender and process until smooth. Return to the pot and mix in any remaining stock to reach desired consistency. Season with salt and pepper. Serve hot and enjoy! (COURTESY OF ALLRECIPES.COM)

of the most popular

of

Bankruptcy: What Is It and How Do You Rebuild?

BY TRACY WRIGHT

Bankruptcy can often be seen as an embarrassing way out, however, it’s simply a legal method employed when someone cannot pay their debts. In essence, bankruptcy erases debt including personal loan, credit card, medical bills, overdue rent and past bills. “[Bankruptcy] offers a fresh start for people who can no longer afford to pay their bills,” stated Investopedia.

Bankruptcy can be filed in several types of forms. For individuals, the two most common types of filings are Chapter 7 and Chapter 13. The main difference is that Chapter 7 involves the liquidation of assets while Chapter 13 allows for debt repayment plans with creditors. Financial liquidation is defined as converting assets into cash in a debt clearing process. All types of bankruptcies go through federal courts, according to US Courts’ official website.

Due to the serious ramifications of filing, people who choose this route have likely exhausted every option.

“Filing for bankruptcy can be a saving grace for people drowning in debt. The numbers support that contention. The American Bankruptcy Institute says that 95.3% of people who file Chapter 7 bankruptcy are successful,” says Debt.org.

According to Debt.org, some of the most common reasons for filing bankruptcy include legal costs from divorce, medical bills, misguided credit card use, job loss and emergencies like natural disasters, burglaries or house fires.

The Nest, a financial blog, strongly recommends consumers understand that filing for bankruptcy can have an extremely detrimental effect on their credit scores and limits. For a Chapter 7 filing, credit scores are affected for 10 years while it’s typically seven years for Chapter 13.

“[Filing for bankruptcy] will likely lower your credit rating, making it more difficult to get a loan, mortgage, credit card, buy a home or business, or rent an apartment,” said Investopedia. “Any creditors or lenders you apply to for new debt will see the discharge on your report, which can prevent you from getting any credit.”

It's also important to note that not all types of debts can be forgiven, such as child support, tax liens and recent tax debt, according to Nerd Wallet. Typically, student loan debt is not able to be erased.

To file for bankruptcy, a debtor files a petition with the bankruptcy court. This is often achieved through the help of a lawyer specialized in these types of cases. A trustee is then typically assigned to the person filing, and this person represents you in bankruptcy court.

But prior to filing, Debt.org recommends that you understand the complex steps needed to prepare to file. This includes:

1. Getting financial records together like debts, assets, income, and expenses.

2. Seek credit counseling within 180 days before filing, which is required.

3. File the petition with the assistance of a bankruptcy attorney. Although hiring an attorney is not required, it’s highly recommended.

4. Finally, meet with creditors.

“When your petition is accepted, an appointed trustee sets up a meeting with your creditors. You must attend but your creditors are not required to be there. It’s an opportunity for them to ask you or the court trustee questions about your case,” said Debt.org.

So what does life after bankruptcy look like? It won’t be easy, but you can get back on track after filing for bankruptcy. Bankrate.com recommends the following tips:

• KEEP ALL OF YOUR BANKRUPTCY PAPERWORK. “You may be asked for copies of the bankruptcy files in the future, especially when applying for a mortgage, loan, or for other financial products.”

• START SAVING MONEY AND PRACTICE RESPONSIBLE FINANCIAL HABITS like establishing an emergency fund and building a proper household budget. Better budgetary skills include tracking all expenses and all dollars in and out.

• WORK ON ESTABLISHING GOOD CREDIT. This includes paying all bills on time, open a secured credit card backed by your savings account, and reporting monthly expense payments toward your credit report.

• MONITOR YOUR CREDIT REPORT REGULARLY.

• MAINTAIN A STEADY JOB AND HOME.

• SET CLEAR FINANCIAL GOALS including amounts saved, emergency funding and retirement.

Visiting a financial counselor may give you more valuable information on how to effectively manage your money and budget and provide advice on how to rebuild your financial future.

Celebrating the Future: A History of the Classic Cookie

BY STEPHANIE ANDERSON

Fun Facts:

1.The fortune cookie did not originate in China

2. Fortune cookies are shaped after they are baked

3. Around 3 billion cookies are produced every year

4. The largest manufacturer, Wonton Foods in Brooklyn, NY, produces around 4.5 million fortune cookies every day!

5. Fortune cookie writing is a job

(According to History.com)

Time to unwrap the classic post takeout meal cookie and take a trip back to 19th century Japan! Japan? Yes — you read that correctly. Contrary to popular belief, the roots of the fortune cookie can be traced back all the way to Kyoto, Japan, in the 1870s, according to the New York Times. The cracker was called a “tsujiura senbei” translated to “fortune cracker.”

Although the trip to the United States is still debated by some, the theory that has gained the most popularity insists that these cookies made their way into the states along with Japanese immigrants who came to California in the early 1990s. After the Chinese Exclusion Act, the expulsion of Chinese workers left a gap in the workforce, especially the demand for inexpensive labor. The New York Times then specified that this allowed Japanese bakers to set up shop and serve their “fortune crackers.”

The fortune cookie was modified from its traditional recipe of miso and sesame to today’s version of butter and vanilla. This took place during the Japanese Tea Garden Exposition in San Francisco's Golden Gate Park in the early 1900s, according to Mental Floss.

Despite being introduced in the early 1900s, fortune cookies did not gain traction until the late 1920s when they became a staple in Chinese-American restaurants. Much of this is credited to David Jung, a Chinese immigrant and entrepreneur whose restaurant, “Hong Kong Noodle Company” started serving fortune cookies and was an immediate hit.

As far as the fortunes go, it is unclear where the idea originated. Since 1980, Donald Lau has been the main man behind the messages on those little slips of paper. Donald does many different things within the industry, but has always found inspiration throughout his days to jot down future fortunes according to Eater.com. However, in recent years, the greatest producers of the cookies, Wonton Foods and Hong Kong Noodle Company have created roles dedicated to writing the fortunes. So who knows, it could be your next career!

Recipe by Fifteen Spatulas

Ingredients

• 3 large egg whites

• 3/4 cup sugar

• 1/2 cup butter melted

• 1/4 teaspoon vanilla extract

• 1/4 teaspoon almond extract

• 3 tablespoons water

• 1 cup all-purpose flour (5 ounces by weight)

Instructions

Preheat the oven to 375 F. Line a sheet pan with parchment paper or a silicone mat, and have your fortune strips ready to go.

In a stand mixer (or large bowl with a hand mixer), whip the egg whites and sugar on high speed for about 2 minutes, until frothy. Whip in the melted butter, vanilla, almond extract, and water until incorporated. Add the flour and mix until the flour *just* disappears.

With a tablespoon measure, spoon the batter onto the parchment paper and spread it out into an even 3 inch circle. I recommend not doing any more than 2-3 at a time, since they set very quickly and you will not be able to fold more than that.

Bake the fortune cookies for 7-8 minutes, until the edges brown slightly. If you let them brown too much, they will snap when you shape them. Conversely, if they don’t brown a little bit, they will also break (but tear, rather than snapping).

When each batch of fortune cookies finishes baking, remove them from the oven and quickly flip the circle over, and fold your fortune cookie in half, into a semicircle. This is when you slip your note into the cookie (quickly) because if you slip it in right at the beginning, the cookie will be too hot and your paper will stick to the cookie. Place your semicircle onto the edge of a cup, and quickly fold the ends down, to crimp into a fortune cookie shape (see above tutorial video if needed).

Place the cookie in a muffin tin to let it cool and hold its shape. Repeat with the remaining batter and enjoy!

Southern Cuisine

BY NICOLE IRVING

Hey y'all! Regardless of where you are originally from, if you've lived in North Central Florida long enough you have become acquainted with Southern cuisine one way or another. Whether it was a friend who raved about a Southern restaurant with a dish you had to try, or a relative who brought you amazing casserole they made using a recipe (passed down from who knows how many generations) that was simply to die for.

In the South, food is the language of love and the national sign of hospitality. So, pour a sweet tea and stay a while, because we have all the buttery goodness you can handle!

A Complete Southern Meal

Country Fried Steak

Mashed Potatoes Biscuits

SHARE THE LOVE!

Southern cooking is all about using the freshest ingredients from what is in

What every Southern Cook Must Have in Their Kitchen

A jar of bacon grease at all times! Scan QR code for a chance to win one. WIN ME!

A Must Visit

MARY MAC’S TEA ROOM, ATLANTA GEORGIA

Serving up Southern cuisine for over 75 years, Mary Mac’s Tea Room has all the Southern goodness you could imagine on the menu! From savory pot roast and mashed potatoes to collard greens and banana pudding, Mary Mac’s can’t be missed next time you’re in the Atlanta Area.

marymacs.com

SOUTHERN COCKTAILS YOU DON'T WANT TO MISS!

MINT

JULEP

A refreshing blend of bourbon, sugar and mint, the mint julep was “named the official drink of the Kentucky Derby in 1938,” according to the website Grapes and Grains.

THE OLD FASHION

On the scene since the early 1800s, this classic cocktail is a combination of a sugar cube, bitters, whisky and fresh orange peel and served with a chunky ice cube and garnished with a cocktail cherry.

BRANDY MILK PUNCH

Edible Vermont reports that the first Brandy Milk Punch was created in the 1600s. Back on the scene, this cocktail is a creamy mix of brandy, vanilla and heavy cream and served with a dash of nutmeg.

*Drink responsibly

Fruits and Veggies in Season During the Fall in the South

According to the website The Spruce Eats, “In the more Southern areas, the climate can be warm enough so growing seasons almost flip-flop with the rest of the country, and the height of summer months can mean there's little at the market besides spaced before and after em-dash having given up in the heat — whereas green beans and tomatoes pile high during the winter month.”

If you are looking for the freshest fruits and vegetables to grace your tables this fall, visit your local fruit and vegetable stands or your local farmers market to stock up on some of these amazing foods when they are at their freshest!

CABBAGE: May through December

COLLARD GREENS: Year Round

OKRA: May through October

PECANS: November and December

PEPPERS: Mid June through December

POLE BEANS: May through September

PUMPKINS: September and October

SQUASH: Mid September through December

ZUCCHINI: June through October

(Source: The Spruce Eats)

The Buttery Truth

BUTTER

It is creamy, rich and a beautiful shade of soft white. It really does go with just about everything! Its creation is quite simple. Better Homes and Gardens breaks it down into a simple process. The sticks of butter you see today at the grocery store are made simply by churning cream until the buttermilk and fat separate, draining the buttermilk and seasoning the remaining fat with salt (unless unsalted).

Since butter is made with simple and fresh ingredients, each little pat has traces of multiple vitamins. According to Healthline, butter is a source of multiple vitamins such as vitamin A, vitamin D, vitamin E, vitamin B12 and vitamin K2.

While butter is rich in flavor and contains nutritional elements, it does come with its own nutritional baggage. It may need to be used in moderation or avoided altogether by those watching their cholesterol and saturated fat levels. If that is the case, some might choose to use a substitute, like margarin.

But, when it comes to Southern baking, and flaky crusts and pats of ooey-gooey deliciousness being spread on a biscuit, butter, when used in moderation, can be the perfect accompaniment to any meal!

Fried Green Tomatoes

BY MARGOT DECONNA

INGREDIENTS:

• 3-4 green tomatoes

• Salt to taste

• 1 ½ cups buttermilk

• A few dashes of hot sauce

• 1 cup flour

• 1 teaspoon blackening or Cajun seasoning mix of your choice

• 1 egg

• 2 cups yellow corn meal (medium/coarse- the kind for breading or baking)

• Frying oil (vegetable, canola, peanut)

OPTIONAL Cajun remoulade, ranch, or comeback sauce for dipping

DIRECTIONS:

Step One:

Slice green tomatoes into 1/4 inch slices.

Lay slices out on a large cutting board or baking sheet and salt each slice.

Let sit for 20 minutes while the tomatoes release some of their liquid.

Meanwhile, combine buttermilk with a few dashes of hot sauce and egg in a shallow dish. Beat with a fork to incorporate the egg and hot sauce into the buttermilk.

In a separate dish or zipper top bag, combine flour with blackening or Cajun seasoning. Stir to combine.

In a third dish or another zipper top bag, combine corn meal with kosher salt, to taste.

Step Two:

After the tomatoes have released their liquid (about 20 minutes), pat dry with paper towels.

Bread all tomatoes by first coating them in the flour mixture, then the buttermilk mixture, and, finally, the corn meal mixture.

Set aside to rest until all tomatoes have been breaded.

Step Three:

In a cast iron or heavy frying pan, heat 1/2 inch of frying oil to 350 F or until the oil shimmers.

Fry the tomatoes until they are golden brown, place on a tray lined with paper towels to drain any excess oil and serve immediately.

Serve with dipping sauce of your liking.

Watergate Salad

BY CONNIE FORBES

INGREDIENTS:

• 1 box of instant pistachio pudding

• 1 eight-ounce container of Cool Whip thawed

• 1 20-ounce can of crushed pineapple

• 2 cups of mini marshmallows

• ½ cup of chopped pecans

DIRECTIONS: Mix together the pudding mix, pineapple, marshmallows and pecans.

Combine the Cool Whip into the mixture and stir well.

Chill in the refrigerator until ready to serve.

Southern Cheese Grits

ADAPTED BY MARY MELE FROM AUNT CATFISH’S ON THE RIVER,PORT ORANGE FLORIDA

INGREDIENTS:

• 2/3 cup stone-ground grits

• 2 2/3 cups water

• 2 tablespoons unsalted butter

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon garlic powder (or minced fresh garlic)

• 5 ounces grated sharp cheddar cheese

DIRECTIONS:

Bring water, butter and salt to a boil in small sauce pan or cast iron skillet.

Slowly pour in grits to the pan and whisk. Cover pan, lower heat to a simmer and cook grits according to directions on the package.

After grits are fully cooked, add black pepper and garlic powder and slowly fold in the cheese mixture. Stir until blended.

OPTIONAL Add fresh parsley to the top and pop the cast iron skillet into the oven. Broil at 375 F for seven to eight minutes.

Grandma Penny's Sausage Balls

BY PENNY JOHNS

INGREDIENTS:

In a large mixing bowl, put:

• 1 pound pork breakfast sausage meat

• 1 ½ cups grated cheddar cheese

• 1 ½ cups flour

• 1 teaspoon salt

Chocolate Chess Pie

BY BRITTNEY FORBES

INGREDIENTS:

• 1 ½ cups white sugar

• 1/4 cup melted better (½ stick)

• 3 ½ tablespoons of naturally unsweetened cocoa powder

• 2 eggs

• 1 teaspoon of vanilla extract

• 1/2 cup of evaporated milk

• 1 nine-inch unbaked pie crust

OPTIONAL Confectioners’ sugar for dusting

DIRECTIONS:

Preheat oven to 350 F. In a large bowl or using your stand mixer, combine the sugar, melted butter, cocoa powder, eggs, vanilla and evaporated milk on medium speed until well combined.

Pour mixture into your pie crust and bake for 35-40 minutes or until the pie has set in its center. Allow the pie to cool completely and serve at room temperature or chilled.

• ½ teaspoon pepper

DIRECTIONS:

Work well together. Rot out little marbles (3/4 inch) with your floured hands. Spread balls on a cookie sheet. Put in your freezer compartment until frozen solid. Transfer to plastic bags and leave in freezer until needed. Bake as many as you wish (three per person is average) in a 350 F oven for 25 minutes.

Let cool and stand 10 minutes to crisp.

Serve on toothpicks.

Makes about 60.

Signature Fundraiser

Presented by:

Powered by Radiant Credit Union

15th Annual Signature Fundraiser to benefit the Child Advocacy Center

VISIT GAINESVILLEGONEWILDWEST.COM FOR TICKETS, SPONSORSHIPS, & SILENT AUCTION DONATIONS!

The Child Advocacy Center (CAC) was established in 1998 & has been providing advocacy, forensic interviewing, therapy, and emergency response services in a safe, child-friendly environment to children who were abused & neglected. The CAC works with a local multi-disciplinary team of law enforcement officers, state attorneys, medical professionals, & more to ensure each child abuse case is handled thoroughly & the family receives the services needed Together, breaking the cycle of child abuse

Thursday, October 26, 2023 6:30pm to 9:30pm Santa Fe River Ranch * Alachua, FL

Depot Park Run

7 - 9 a.m.

Depot Park parkrun.us

RECURRING EVENTS

Come out to Depot Park for a free, fun and friendly weekly 5k community event. Walk, run, watch – it’s up to you! Participants must preregister.

This event repeats every Saturday.

Sweetwater Wetlands Park

Ranger Led Tour

8:30 - 9:30 a.m.

facebook.com/SWPGainesville

Learn about Sweetwater Wetlands Park through a guided tour in the morning. Because there are only 10 spaces per tour available, participants must register through Eventbrite – first come first serve. This event repeats the second Saturday of each month.

Historic Haile Homestead Tour

10 a.m. - 2 p.m.

Kanapaha Plantation hailehomestead.org

Learn about the history of the 1856 homestead. During the tour, visitors will learn the history of those who lived and worked here. Admission is $5.

This event repeats every Saturday.

Mill Creek Farm Retirement

Home for Horses

11 a.m. - 3 p.m.

Mill Creek Farm millcreekfarm.org

Bring two carrots to pay for your admission to feed retired horses! This event repeats every Saturday.

Kanapaha Botanical Gardens

Guided Walk

10 a.m. - Noon

Kanapaha Botanical Gardens

kanapaha.org

Take your family out for a guided tour of Kanapaha Botanical Gardens’ 24 major collections. This tour is $8 for adults and $4 for children (1-13). This event repeats on the first Saturday of every month.

Rooterville Animal Sanctuary

Self-Guided Tours

10 a.m. - 2 p.m.

Rooterville Animal Sanctuary rooterville.org

Interact with animals in their habitats at this 20-acre sanctuary. Rooterville is open to the public for self-guided tours every Saturday and Sunday. There is a suggested donation of $15 per person or $45 for a family of four. This event repeats every Saturday and Sunday.

Historic Haile Homestead Tour

Noon - 4 p.m.

Kanapaha Plantation hailehomestead.org

Learn about the history of the 1856 homestead. During the tour, visitors will learn the history of those who lived and worked here. Admission is $5. This event repeats every Sunday.

Sunday, September 3

Birds and Brews, Guided Bird Walks

First Magnitude

4:45 - 6 p.m. | firstmagnitude.com

Monday, September 4

LABOR DAY

Saturday, September 9

Is It Fall 4-mile Race

Squirrel Ridge Park

8 a.m. | runsignup.com

Saturday, September 9

UF vs McNeese St. Ben Hill Griffin Stadium

7:30 p.m.

Saturday, September 16

UF vs Tennessee

Ben Hill Griffin Stadium

7 p.m.

Saturday, September 16

ROSH HASHANAH BEGINS AT SUNDOWN

Community

Saturday, September 23

UF vs UNC Charlotte

7 p.m.

Ben Hill Griffin Stadium

Sunday, September 24

Run for Your Life 5K

8 a.m.

raceroster.com

Friday, October 6

UF 2023 Homecoming Parade

Noon

Beginning at 13th Street and Museum Road, the parade will travel all the way to University Avenue and Bo Diddley Plaza.

Saturday, October 7

Oktoberfest Celebration

World of Beer, Tioga Town Center

Noon - 8 p.m.

Celebrate the festivities with lots of German beers in all different styles, in addition to food and drink specials all day.

Saturday, October 7

UF vs Vanderbilt (Homecoming)

TBD

Ben Hill Griffin Stadium

Saturday, October 7

Central Florida Peanut Festival

Monday, September 25

ROSH HASHANAH ENDS IN THE EVENING

Friday, September 29

Swamp Head Octoberfest

4 p.m.

Come join in the fun with German beers, big steins, and Lederhosen galore!

Saturday, September 30

UF vs University of Kentucky

TBD

Kroger Field

Thursday, October 5

22nd Annual Guest Chef Gainesville

5:30 - 9 p.m.

Oak Lane Weddings & Events

Watch as over 30 home chefs make their favorite dishes to benefit Peaceful Paths, an organization dedicated to supporting survivors of domestic violence.

Thursday, October 5

Gator Growl

Stephen C. O’Connell Center

1 - 7 p.m. | Heritage Park

For more than 30 years, the Central Florida Peanut Festival celebrates the area's largest commercial crop: the peanut. Vendors, crafters and civic groups will line Heritage Park for a fun-filled day. In the park's pavilion, entertainers will abound and a new Little Miss Peanut Queen and Little Mr. Peanut King will be crowned.

Saturday, October 14

UF vs University of South Carolina

TBD | William-Brice Stadium

Thursday, October 19 – Saturday, October 21

The Hope Weekend tylershope.org

The Tyler's Hope Foundation was established to advance research for a cure, discover effective treatments and to promote awareness and education of DYT1 dystonia.

Saturday, October 21

FL Bat Festival

10 a.m. - 5 p.m. | Lubee Bat Conservancy lubee.org

Spread bat conservation awareness and enjoy all the batty fun festivities! Enjoy games and activities in the Kid Zone, shop from local artisans, sample tasty foods from local food trucks, speak with bat experts while enjoying the world's largest bats.

Saturday, October 21

Gainesville Walk to End Alzheimer’s Trinity United Methodist Church Registration at 9 a.m. / Ceremony at 10 a.m. Walk to immediately follow.

Saturday, October 21

High Springs Fall Festival

10 a.m. - 6 p.m.

Come kick off fall and celebrate the season of Autumn with crafts, activities and food!

Saturday, October 21 and

Sunday, October 22

Fall Plant Sale & Orchid Show

Kanapaha Botanical Gardens

9 a.m. - 5 p.m.

Monday, October 9

INDIGENOUS

PEOPLES’ DAY

Come visit for the open house and fall plant sale. In addition to viewing the botanical gardens, approximately 50 booths will be selling a wide variety of plants. The American Orchid Society will have their annual American Orchid Society's judged show. FREE

Community

Sunday, October 22

Sunny's Howl-A-Palooza

Sun Country Sports Center | 3 - 6 p.m.

Suncountrysportscenter.com

Join in a scary, good time as the Sunny Cares Foundation, Inc. presents the 33rd Annual Sunny’s Howl-A-Palooza!

There will be carnival games, bounce houses, rock climbing, kiddie haunted house, train rides, face painting, obstacle courses, ninja fun and more. Goody bags and prizes will be given to all children. Proceeds will benefit the Food4Kids Backpack Program of North Florida, and The UF Cancer Research Center in memory of Linda Bennett.

Saturday, October 29 and Sunday, October 30

48th Annual Micanopy Fall Festival

Sat. 9 a.m. - 5 p.m. | Sun. 9 a.m. - 4 p.m.

There will be 200 booths with vendors displaying hand-made crafts, original artwork, plants, gourmet foods and a variety of delicious festival-fare and there will be live entertainment!

Saturday, October 28

UF vs Georgia 3:30 p.m. | TIAA Bank Field

Tuesday, October 31

HALLOWEEN

Every Gift , Big or Small, Weaves Love & Warmth into the Fabric of Our New Home

Your gift goes beyond just four walls; it creates an oasis of healing and comfort for our families.

We Can Make Our New House a

Together, H me

The Ronald McDonald House Charities of North Central Florida is overjoyed to be making our big move into our new 50-family suite House this August.

In preparation for this move, we must stock our House with all the essentials — bedroom comforts, kitchen appliances, and more. Our House Registry is brimming with items that will transform our new space into a home away from home for families who need it most.

Be a beacon of hope for these children and their families.