Optimize Your Kitchen for Wellness

eliminate with design. If you reduce subconscious stressors in your environment, your mood will improve, you’ll be better at problem-solving, think more creatively, and get along better with others. You’ll also make better food and other choices.

I used to think designing a kitchen was all about aesthetics, craftsmanship, and ergonomics. Now it’s about something less tangible—an understanding of what kinds of environments make people feel happiest at home.

Color, texture, fine details, shapes, movement, touch, smell, layout, artwork, materials, lighting, views, and personal space are some of the experiences that affect your mood and behavior by triggering your fight or flight response. If designed correctly, your kitchen can help calm you instead. How? Our senses are ancient, and the same instincts we had thousands of years ago that helped us survive and create positive, calming, mood-boosting experiences can still help us today. Your kitchen plays a massive role in your mental and physical health. Here, three scientifically based tips from my program to help optimize this space for wellness:

Materials - Did you know that seeing wood grain de-stresses people? This can be hardwood floors or cabinets. Really good imitation wood has the same effect as long as it looks natural, and the grain and knots aren't repeated. Our primitive brains remember how calming it is to be in the forest, and it’s part of our DNA.

Color - Relaxing colors, like light green, are best in spaces where you want to eat responsibly. Have you ever eaten at a health-conscious restaurant or cafe? What color is all around you? Green! By the way, color also influences the food, the color of the food, and the way you digest the food. Organization - Have you ever tried to eat healthfully in a cluttered kitchen? It’s almost impossible, because cluttered spaces trigger unhealthy eating. We also tend to eat more unhealthy snacks in spaces that are cluttered or disorganized. Women are especially sensitive to clutter and gain more weight around their midsection due to higher cortisol levels.

Wellness goes beyond a trip to the gym or eating a keto diet. It means paying attention to everything and anything that affects your body and senses, which in turn impacts your cardiovascular, digestive, endocrine, immune, nervous, reproductive, muscular, and respiratory systems. Your environment is affecting you every single day whether you notice it or not. Here’s the secret: It’s hidden in the design. To learn more, visit www.marieroviello.com

Food, Glorious Fresh Food

Concern for the environment and personal wellness have hotels around the globe focusing on sustainability and local-sourcing efforts in restaurant and culinary offerings.

BY ANGELA FAIRHURST

AAll over the world, people are deepening their concern of and care for the environment while, at the same time, eating with increasing intention and awareness. What they eat, where the food comes from, and the quality thereof has become of utmost importance. Lifestyle choices and buying decisions are made with these values, attitudes, and preferences in mind. As such, today more than ever, hotels are focusing on their sustainability efforts and procurement of healthy, local ingredients for culinary offerings.

Consuming locally grown food has a host of positive benefits, including freshness and optimal nutrients.

Eating seasonally, based on our geographic location, is the most natural way to eat, and one of the most beneficial to our bodies. In the peak of summer, our bodies require cooling foods like fresh fruits, vegetables, and berries to help us handle the elements, while in the dark and cold days of winter we need rich and warming higher-fat healthy foods, root vegetables, and fermented foods. In addition to personal benefits, obtaining food within the area supports local farmers and reduces the carbon footprint, as locally grown food has a shorter distance to travel and requires less packaging. When sourcing locally, there is a lot less over-buying, which reduces food waste as well.

Photo courtesy of Adler Lodge Ritten

Green Pearls® Unique Places, is a leading information platform for responsible tourism and for sustainable and green eco-hotels and resorts worldwide. Members are chosen based on their sustainable initiatives and green projects. Here, a few of Green Pearls foodforward, European hotels.

ADLER LODGE RITTEN The five-star ADLER Lodge RITTEN sits at the base of the Italian Dolomites in the center of the South Tyrol near the city of Bolzano, Italy. The secluded forest resort overlooks a tranquil lake and focuses on well-being, while introducing guests to the uniqueness of the South Tyrol from a culinary perspective.

ADLER Lodge RITTEN works closely with regional, innovative organic farms. Among the stand-out features of the lodge is their “Adler Regional Partner” seal, which serves to identify products from the local area. Among them: organic wheat used for their homemade bread and croissants from the Val d’Orcia (about five minutes from the ADLER Thermae) which is traditionally ground in the artisan stone mill Mulino d’Orcia; crunchy cabbage vegetables from Val Venosta (VI.P Coop); meat from Wagyu cattle (Oberweidacherhof); tea blends from organic herb cultivation (Pflegerhof); and a variety of fruit from varied local sources.

Produce comes from Farmer Harald Gasser, who has breathed new life into more than 400 almostforgotten vegetable varieties including primeval carrots and radishes.

Milk for cheese comes way of South Tyrolean gray cows, which graze on the neighboring lush meadows. The kitchen team and the cheese dairy Hof zu Fall (Siusi) work together to develop natural and aromatic mountain cheeses. Wine is produced in the local valley, as is the extra virgin olive oil and the Agrodolce vinegar. Utilizing this bevy of local ingredients, South Tyrolean award-winning Chef Hannes Pignater creates fresh interpretations of South Tyrolean classics. Sumptuous meals and appetizers prepared in an open kitchen served with free-flowing wine are a foodie's delight and are all included in the room package. www.adler-resorts.com/en/adler-lodge-ritten/73-0.html

HOTEL OUTSIDE Moving on to Austria in the East Tyrol, nestled in the middle of the National Park Hohe Tauern, is the Hotel Outside in Matrei. For the hotel, environmental protection is as much of a priority as is hospitality. So much so, in fact, that the property has won numerous awards for its accomplishments. Serving its guests with quality, nourishing cuisine is also of the utmost importance, and Hotel Outside delivers with its

Photo courtesy of Adler Lodge Ritten

Photo courtesy of Hotel Outside

innovative Alpine and Mediterranean cuisines. Relying on seasonally available ingredients as the basis for their traditional regional food, dishes are prepared in contemporary and surprising ways. Chef Radenko Jovicic has been working in the kitchen of Hotel Outside for almost 20 years. Originally from BosniaHerzegovina, he impresses guests with his down-to-earth yet imaginative creations. Jovicic is responsible for the daily afternoon snack, the evening 6-course gourmet menu, daily vegan and vegetarian dishes, and the weekly gala dinner. "Cook what the gourmet region of East Tyrol has to offer," is the kitchen philosophy. "We want nothing less than to surprise the senses and impress the palate. And do so sustainably." To meet this high standard, the quality of the ingredients is crucial. Food is sourced from organic producers and from the hotel’s own garden. Breakfast comes from farmers that the staff personally know, and dealers they value from the region. Meat is supplied from Mühlstätter butcher’s shop in Matrei. The milk, cheese, sausages, and eggs are also sourced from the area and are guaranteed to be fresh with genuine taste. Host Joseph Ganzer bakes fresh homemade brown bread daily using an old family recipe with corn from Tyrol. Whatever tickles his fancy shows up in the bread-crust: sometimes walnuts, pumpkin seeds, poppy seeds, or sesame seeds. The hotel even makes its own habitforming jams and syrups. It is important to Jovicic and his team that the path of the food remains traceable. "The shorter the route, the fresher the vitamins. The closer the (mountain) farm, the better the taste." Simple as that, and so good! www.hotel-outside.com

Photo courtesy of Cervo Mountain Resort beauty of Zermatt is the 5-star CERVO Mountain Resort. Founded in 2009, the hotel is rooted in environmental awareness, with ecological and social responsibility as central principles. The resort works closely with Slow Food, an organization that supports high-quality, local, seasonal, and sustainably grown food production, protects unique regions and ecosystems, preserves traditional processing techniques, and promotes indigenous animal breeds and plant species. The Head Chef, Markus Kössler, is part of the alliance of the chefs of Slow Food. The rule of thumb at CERVO is to buy everything Photo courtesy of Cervo Mountain Resort

CERVO MOUNTAIN RESORT Surrounded by the Swiss Alps and the

within a 150 km radius. The ingredients are almost always local and seasonal for all four of their restaurants. The long-term plan of the hotel is to put mostly home-grown food items on the breakfast tables. Herbs have been cultivated at CERVO for many years, and now guests can pick them fresh to use in their tea. The hotel has planted trees, the fruit of which will be used for jams and dried fruit. Nuts and honey, too, will be cultivated. Utilizing the nose-to-tail principle, whole animals are sourced for meat from a regional Natura-Beef farmer. In the Italian restaurant Madre Nostra, Roman Davide Cretoni is in the lead. For him, sustainable cuisine is based on three standard pillars: reduce, recycle, and reuse. That means buying only as much as you can consume and recycling and reusing what is left over. “Sustainable cuisine represents a new era that also pays respect to the consumer through transparency. What ingredients are used, where they come from, and how they are prepared is something more and more guests are interested in. A conscious understanding of what is on the plate contributes to a responsible approach to food.” https://cervo.swiss/en Meliá Hotels International is also doing its part to keep wellness and sustainability at the forefront of its hotels. Here, two shining examples in Southeast Asia. MELIA CHIANG MAI Melia Chiang Mai is the first five-star hotel to open in Chiang Mai since the onset of COVID-19. Close to an international airport, bustling markets, and Buddhist temples, the elegant tower boasts 260 spacious rooms. The hotel is loaded with superb facilities, including Mai, its stand-out signature restaurant and bar. Its program, “360-degree Cuisine,” focuses on sustainability, lessening the hotel’s carbon footprint, and encouraging healthful eating for its guests. Under the 360° Cuisine program, the hotel’s kitchen works closely with local farmers to help them improve sustainability and encourage ethical production. Meliá Chiang Mai recently partnered with ORI9IN The Gourmet Farm, a gourmet organic farm located in the nearby San Sai District, to grow an array of fruits, vegetables, and herbs on a two-acre plot on the broader ORI9IN property for the hotel’s restaurants, bars, and spa. Executive Chef Suksant (Billy) Chutinthratip and Mai Restaurant & Bar’s sous chef Karn Phojun have crafted dishes featuring produce from the nearby farm and use as much of every ingredient as possible. Leftovers are returned to the farm as compost, and leftover cooking oil is sent to be recycled into biodiesel. The hotel’s signature restaurant, Mai Restaurant and Bar, located on the 21st floor (be sure to check out the

Photo courtesy of Melia Chiang Mai Photo courtesy of Melia Chiang Mai

view from the bar with a glass bridge) delights with a menu of contemporary Lanna (Northern Thai) with Meliá’s Spanish origins and Mediterranean influences. Innovative dishes created via a thoughtful cooking process are designed not only to taste good and nourish guests, but also to minimize food waste and reduce greenhouse emissions. A must-try dish is the Pappardelle Soi Neur, featuring fresh homemade pappardelle in a creamy khao soi curry sauce with slices of seared Australian sirloin beef, all served with homemade pickled vegetables and chili oil. “We make the pappardelle fresh on every order, the chili paste is homemade and incorporates every part of each ingredient possible including chili, shallot, garlic, galangal, coriander root, and more. With the leftover fat trimmings from the Australian sirloin, we extract oil that we then use to make chili oil,” says Billy. www.melia.com/en/hotels/thailand/ chiang-mai/melia-chiang-mai

MELIA HO TRAM BEACH RESORT Meliá Ho Tram Beach Resort is a 152-room and 61-villa property located on Ho Tram beach along Vietnam’s Southern Coast, a two-hour drive from Ho Chi Minh City. Opened in 2019, the upscale and restorative resort features a host of world-class facilities, including four restaurants. In response to a shortage of vegetables during the lockdown, the resort started a garden to produce much needed food. Today, the project remains and has grown to encompass a wide variety of different herbs and vegetables. The garden yields vegetables including spinach, collard greens, bitter gourd, amaranth, gourd, loofah, Malabar spinach, cucumber, water morning glory, tomato, eggplant, and Thai eggplant, plus a wide variety of herbs. Complementing the veggies and herbs are a plethora of fruit trees including coconut, grapefruit, lime, lemon, papaya, pomegranate, passion fruit, jackfruit, mango, guava, soursop, and clementine. Sunflowers, daisies, and wild cosmos are also grown. Some of the fresh vegetables collected from the garden are used for the staff lunch served in the hotel’s canteen.

The resort is currently developing programs for guest participation with local gastronomy. Tunisian-born Mahdi Ghenam is executive chef and manages a team of 49 across the resort’s rich and diverse culinary landscape. Ghenam and his team created an eco-friendly culinary experience with its “Seafood Market,” highlighting local seafood every Saturday night at sundown at the resort’s oceanfront. Chef Ghenam and his team bring out an array of large bamboo baskets showcasing the catch of the day from local waters

(which can include lobsters, crabs, squid, fish such as grouper and snapper, shrimp prawns, mussels, snails, clams, and scallops). Guests select the seafood of choice, preparation style (grilled, wok-fried, or steamed), types of sauce, and popular Vietnamese accompaniments including lime, chili, ginger, garlic, onion, coriander, and mint basil. “To say that the Vietnamese love seafood is an understatement,” said the resort’s general manager Manuel Ferriol. “Selecting the freshest seafood from the local market is a way of life here handed down the centuries, so we wanted to bring that lively and authentic experience to our resort and support our local community’s fishermen in the process.” www.melia.com/en/hotels/ vietnam/vung-tau/melia-ho-tram-beach-resort

Photo courtesy of Melia Ho Tram Beach Resort

Photo courtesy of Melia Ho Tram Beach Resort

Augusta Vin Winery. Photo by Jena Kessel

Augusta Vin Winery. Photo by Jena Kessel

Growing season Sangiovese. Photo courtesy of Signor Vineyards

Discover all that this historic town has to offer

BY MISTY MILIOTO

FFredericksburg, Texas, was founded in 1846 by German immigrants who set out to build a better life than they were experiencing in Europe. Today, the charming town still has an authentic German soul—seen in its architecture, cuisine, festivals, and more—all blended with true Texas hospitality. Within the town of Fredericksburg, visitors will find an array of unique accommodations, fine-dining restaurants, casual eateries, historic buildings housing modern-day shops, and wineries and tasting rooms aplenty. Here’s how to visit Fredericksburg with sustainability in mind.

WHERE TO STAY Fredericksburg is home to a number of treehouse properties boasting a minimalist approach to building and design. One such property, HoneyTree, is nestled on 10 oak tree-filled acres overlooking the Palo Alto Creek and features five bespoke treehouses that allow guests to reconnect with nature. For example, The Acorn features a sweeping helical staircase, a patio, outdoor bathtub, a fully functional kitchenette, whimsical decor, and a lush king bed under a vaulted ceiling. The bathroom has a glass rain shower that looks out to the bedroom, and the rooftop has a stargazing patio. 1277 Durst Maurer Road, Fredericksburg, www.honeytreefbg.com Another fabulous treehouse option is Onera, a private outdoor getaway located less than one mile from Main Street. The property features nine uniquely designed accommodations seamlessly set amid nature. For example, the Lantana Dome is a geodesic dome made popular in desert climates. The simplistic design features a semi-circular mosaic of windows providing a stunning view of the Hill Country landscape, a private bathroom, cedar soaking tub, front deck, and a small kitchen. Meanwhile, the Spyglass is raised 10 feet above the ground in a canopy of trees. Shaped like an actual spyglass, the treehouse features floor-to-ceiling windows, a private bathroom with walk-in shower, a king-sized bed, a fire pit, a private deck with hot tub, and additional decks for dining, yoga, or stargazing. 173 Basse Lane, Fredericksburg, 512.777.1455, www.stayonera.com

Photo courtesy of Onera WHERE TO EAT AND DRINK The Hill Country Herb Garden, formerly known as Fredericksburg

Nature’s Spa and Herb Farm, has been renovated and redecorated, and it now features more than 800 culinary herbs and native plants. In fact, it is home to 154 unique botanical species (60 of which are native to Texas, and 33 of which are herbs) that are now part of a new culinary garden. Sustainable practices include recycling of food waste into compost and fostering pollinators. In addition to offering 14 cozy cottages and a luxury day spa, The Hill Country Herb Garden restaurant is now open for both lunch and dinner. Enjoy garden-inspired cocktails and lighter fare made with fresh ingredients. 405 Whitney St., Fredericksburg, 830.997.8615, www.hillcountryherbgarden.com

Visiting wineries is a must-do in Fredericksburg. Gillespie County (which includes Fredericksburg) sits at the epicenter of Texas Hill Country and is home to more than 50 wineries, vineyards, and wine-tasting rooms—not to mention dozens more located within an hour or two drive. Southold Farm & Cellar uses thoughtful wine growing techniques and is the best bet for a sustainable winery in Fredericksburg. The winery believes in four tenants of thoughtful winemaking, which include: transparency (making all additives and processes publicly available); maximal effort in doing the least amount of intervention in the cellar; maximal effort to take care of the vineyard soil, the environment, and the people; and native yeast fermentations. Not only are the wines unique and delicious, but the winery itself is a beautiful place to enjoy a glass or two of vino. Try the Beautiful Vulnerability, a complex and tropical white blend from the Texas high plains. 330 Minor Threat Lane, Fredericksburg, 512.829.1650, www.southoldfarmandcellar.com

Be sure to check out The Speakeasy at Salvation Spirits, a hidden cocktail laboratory situated on a 10-acre orchard in Fredericksburg. In addition to growing blackberries, peaches, pears, plums, pecans, and grapes, the orchard is also home to Salvation Spirits (a purpose-driven, environmentally conscious distillery, winery, and brewery). The cocktail menu features fresh concoctions like the Just Peachy (made with Salvation Spirits vodka, peach gelée, honey, and lemon). 10091 US-290, Fredericksburg, 830.992.5052, www.salvationspeakeasy.com

WHAT TO DO Located in the heart of Texas Hill Country, Roam Ranch sits on 600 acres of river bottom land on the outskirts of Fredericksburg. The ranch is home to a free-roaming herd of bison that is pastured-raised, 100 percent grass-fed, and free of added hormones and antibiotics. Meanwhile, ducks, chickens, geese, turkeys, and heritage-breed pigs are all pasture-raised, have access to natural forage, and are supplemented with a soy-free and corn-free non-GMO feed. Roam Ranch invites guests to see how regenerative agriculture can help save the planet. The ranch also hosts many events throughout the year, such as a Bison Harvest in December, January, February and March. 1804 Pfeiffer Road, Fredericksburg, www.roamranch.com Meanwhile, Hat & Heart Farm is a 50-year-old farm that uses organic and sustainable practices to grow seasonal vegetables; to raise more than 400 egg-laying hens; and to shepherd more than 100 meat goats. Find their food at local farmers markets and at restaurants like Prometheus (an artisan pizza joint) and Otto’s (an intimate German bistro). 3961 N. Grape Creek Road, Fredericksburg, www.hatandheart.com Windmill Meadow Farm is another great place to visit. This family-owned and -operated farm produces specialty flowers and foliage—all organically grown. In addition to farm tours, Windmill Meadow Farm offers floral workshops and events. 127 Sunshine Lane, 830.992.8411, Fredericksburg, www.windmillmeadowfarm.com

Visit www.visitfredericksburgtx.com/stewardship for more information on how to help with preserving and sustaining the Fredericksburg area through tourism.

Photo courtesy of Honeytree Farm

The Hill Country Herb Farm. Photo by Scintilla Photo Peach Harvest in Gillespie County. Photo by J. Fox

Photo courtesy of Honeytree Farm Photo courtesy of DHP

Have a Healthy Holiday

Hosting tips and tricks with five of our favorite Arizona-based chefs and caterers.

BY MICHELLE TALSMA EVERSON

TThe holiday season is here and, no matter what you celebrate, chances are that your festivities involve delicious dishes of some of your favorite foods. For those looking to continue their healthy eating habits over the holidays, we’ve gathered up some of our favorite Arizona-based chefs and asked them to share their healthy eating and holiday hosting tips as well as their favorite holiday dishes.

Mark Tarbell, owner of Tarbell's, Tarbell's Wine Store, and Tarbell's Wine Bar

www.tarbells.com

Tarbell’s provides high-level service, customized events, and catering options. They focus on sustainable food and beverage practices and utilize organic ingredients and local products from Arizona purveyors, farms, wineries, and ranches. Healthy holiday eating tips: Fully enjoy everything during the holidays. However, eat in micro portions. It’s not necessary to overindulge. Just eat smart. Top tips for hosting holiday gatherings: Planning ahead and preparation are key. On a high stress day when you’re entertaining, only cook the home runs or make your favorite recipes. Favorite holiday dish: My ultimate favorite holiday dish is maple glazed carrots studded with jammy cranberries. I oven roast organic carrots, heat up cranberries, douse it with the best quality maple syrup from New Hampshire, and lastly, add organic butter on top. It’s low in effort, tremendously easy to make, extraordinarily flavorful, and the presentation is effortlessly beautiful with natural colors from a few ingredients.

Elizabeth Joseph, personal chef and educator at Be More Raw, LLC

www.bemoreraw.com

Be More Raw, LLC, is known for helping its clients with blood sugar management, gut health, and organic living through food-based programs and services, along with catering. Holiday healthy eating tips: Use dairy and butter alternatives in all of your dishes. They will taste just as good and feel so much better in your stomach. Gluten-free and organic also make a big difference. Your gut will thank you. Top tip for hosting holiday gatherings: Painters' tape and marker! Use then to label your mason jars so your guests don't lose their drinks. Opt for eco-friendly utensils and plates if buying disposable. Reuse old mason jars from jams or oils for glasses. Favorite holiday dish: Mac and cheese.

Photos courtesy of Stacey Weber Photos courtesy of Elizabeth Joseph

Stacey Weber, owner of EAT by Stacey Weber

www.eatbystaceyweber.com EAT by Stacey Weber offers prepared meals, catering, and personal chef services. “We are known for making the holidays easy, healthy, and delicious,” says Stacey Weber. Healthy holiday eating tips: Plan ahead. Moderation. Give yourself grace. Stay active. Top tips for hosting holiday gatherings: Cook ahead so you can enjoy your company. There are many appetizer, main dish, and dessert options that can be done well before guests arrive. Keep hot cider in a crock pot, spiked or regular. This is always a crowd-pleasing simple touch, especially when the weather is cooler. Favorite holiday dish: I love frosted sugar cookies! But for Thanksgiving a smoked turkey with a citrus herb crust is hard to beat.

Photos by Janelle Bonifield

Chantal Hause, owner of Fabulous Food Fine Catering and Events

www.fabulousfood.net

Fabulous Food is known for its diverse menu options, event planning, and personalized service. Healthy holiday eating tips: Refrain from overly sauced items. Don’t overeat! Prepare enough for leftovers so you can have small meals and graze. Fresh foods are much healthier than processed foods. Top tip for hosting holiday gatherings: Don’t make your gathering so complicated that it takes the fun out of entertaining. Use the professionals to reduce your stress and anxiety. It affords you family time. It’s worth it in the long run. Favorite holiday dish: I love non-traditional holiday foods – offering something that’s not expected. I’ve catered holidays where the client had a beautiful seafood paella as an option. Oven-roasted Brussels sprouts tossed in olive oil is an amazing option for a vegetable side dish.

www.thevegantaste.com Chef Jason Wyrick is a New York Times bestselling author, the owner and executive chef of Casa Terra, and the executive chef at The Vegan Taste, the country’s longest running vegan meal prep/delivery service. Healthy holiday eating tips: Don’t eschew your decadent foods but do eat reasonable portions and have some healthy fare on your plate, too, so you don’t completely load up on mashed potatoes. I know, easier said than done, but you can do it. Top tips for hosting holiday gatherings: Don’t sweat trying to please everyone with every single dish. It probably won’t happen. Just make great food! People will eventually start to come around. Make sure the whole cooking process is fun. If you make yourself miserable for days on end, for only 30 minutes of a tasty meal, what was the point? Favorite holiday dish: My favorite Thanksgiving dish is a risotto with mole amarillo. It has roasted butternut squash and tri-colored cauliflower, and I cook the risotto in the mole. It’s a delicious mole that’s tangy from tomatillos and tomatoes and almost nothing like the more well-known chocolate-based moles. For Christmas, it’s vegan tamales, hands down.

Photos courtesy of Jason Wyrick