Special Food Edition (Dec. 2018) by Hers Magazine

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Have a project that never quite got off the ground due to lack of funding? Fund Her Projects (FHP) is an innovative funding platform just for women. FHP is not your typical crowdfunding site, as it allows members to promote a well-intentioned cause and request needed items within the community.

Editor-in-Chief, Annette Johnson Fashion Editor, Dr. Courtney A. Hammonds Creative Director, Michelle Lynch Associate Editor, Grace Kelley Design Director, Joey Shepherd Page Layout and Design, Amanda Chapman Style Consultant, Selena Hulett Social Media (Fashion), Sergio Cervantes Editorial Assistant, Brooke Allen Staff Writer, Nikita Kanev Online Editor, Tamara King Marketing Coordinator, Veronique Thomas Editorial Intern, Jessica Baker Editorial Intern, Kamille Rose Contributors: Kara Allen Laura Charanza Merilee Kern Sonya Okoli Helena Judith Sturnick Cover Pictured from top left to right: Ingrid Hoffman, Kimberly Bailey Amy Thielen, Jennifer Booker Robin Miller, Monti Carlo Customer Service For subscription service or change of address, including email, contact info@hersmagazine.net or write to P.O. Box 1071, Atlanta, GA 30301 Hers (ISSN 2372-3785) is published eight times per year with two special editions by: Allwrite Communications Inc., 3300 Buckeye Road Suite 264, Atlanta, GA 30341 770-284-8983

And She Can Cook Too! Chef Monti Carlo makes food and fashion look good

December

CONTENTS F E AT U R E

70 Shaping Young Minds for a Feminist Future Inspirational book highlights feminists as babies

She Makes It Seem So Easy Chef Robin Miller shares her "Quick Fix Meals"

16 How to Purge Your Closet

These simple tips may unclutter your closet & save you money

15 A Healthier Life with Digestive Enzymes

Adjusting to life after gallbladder removal may be easier with the right supplement

32 Are GEM Vitamins Effective or Just Hype?

The first women’s multivitamin that’s not in pill-form

52 Why Are You Here?

Finding your spiritual role and mission in life

22 Kimberly Bailey's Balancing Act

Balancing chemotherapy, a newborn and a cake business

32 Conversation with Chef Amy Thielen Dealing with sexism and an unfair salary

43 Chef Jamika Pessoa’s True Passion She dishes on her career past, present and future

46 Chef Ingrid Hoffman Shows How Food Can Heal Sharing her delicious, easy and simple recipes with a healthy twist

10 Doing Business Together

This couple's fight about plastic waste turned into a bag business

52 Chef Jennifer Booker Combines Cultures

Making authentic Southern cuisine with a French twist

From Food Network to their their own platforms, seven women influencing the culinary world

64 Changing Faces and Making Up with Erica Dixon Reality star returns but with a new mark on the beauty industry

73 Book Loverâ&#x20AC;&#x2122;s Guide to Wine 18 Making Christmas a Giveback Time

Showing the family what Christmas is all about â&#x20AC;&#x201D; giving

56 Are You Dating a Narcissist?

The tell-tale signs of a toxic relationship with someone who loves himself most

60 Frugal Wine Gifts for Under $40

Five great gift ideas for wine lovers on a budget

67 Breaking Down Cellulite Through Fascia A simple hack by Ashley Black to combat your cellulite

14 Winter Water Gadgets

Discover useful gadgets that could benefit you while out and about this season

Find inspiration and information on the best wines for your palette

73 Geek Sweets Cookbook Discover creative nerd-themed treats in this simple guide

74 A Conversation with Honey County

Up-and-coming female band breaks into the country music scene

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Editor’s Letter Food is what’s on many people’s minds this season. They are asking: Who is cooking? Where we going to eat? What are they bringing? How long does that take to prepare? When are we eating? To this end, we have published this special food edition featuring seven of the finest female chefs in the industry. Many of them you probably already know from Food Network, and some of them you need to get to know. Food isn’t the only thing these ladies are talking about, however. We have Kimberly Bailey who shares her story of surviving cancer and rearing a newborn, all while maintaining her thriving cake business. We learn, or rather confirm, from Jennifer Booker that food is, in fact, a way to a man’s heart. All of the chefs have included at least one recipe, so you can bring a special dish to the office or house party, courtesy of Hers Food Edition! While food may be at the heart of this issue, so too is health and wellness, which food plays a major role in achieving both. We include articles on how to better digest fat using Everyday Enzymes (Dr. Liz Cruz) and how to manually reduce hers-magazine.com

the appearance of fat. Ashley Black shares her fascia-blasting invention to eliminate cellulite, which some women swear by but others, like our reviewer, are a bit more skeptical. As we approach the New Year, many will examine their current habits while making resolutions to pursue better ones. Dr. Helena Sturnick writes about “Why You Are Here” to help those who are on a personal journey to discovering their Divine Missions, as she calls it. Even while recasting our mind and habits, we can’t forget to purge our closets, according to stylist Kara Allen. She provide simple steps for getting rid of barely- or never-worn clothes, which could also be financially profitable.As always, we have great interviews with women in entertainment, including up-and-coming artists (Honey Country) and even one who is returning to the small screen (Erica Dixon). Check them all out and remember to share! Enjoy, Annette R. Johnson

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+ CONTRIBUTORS

K A RA A L L E N As a young girl, Kara loved building forts and climbing trees, but that young tomboy turned into a “fabulous fashionista” and is now the style and image expert for LifeStyle, which specializes in style and beauty. Kara works with all types of people who are “fashionably challenged.” A stylist for Stacy London’s Style for Hire, a national styling firm, she was also a stylist for I Am Modern and DC Life Magazine.

L AU R A C H A RA N Z A Laura Charanza understands why abuse victims feel unworthy, unlovable and intrinsically broken. Laura grew up with a narcissistic parent, then married a narcissist and stayed with him for many years. After she left her marriage, she started her path to healing by working with psychologists, physicians, spiritual healers and life coaches. Laura is a former television news journalist who covered breaking news for CBS and ABC affiliates across the U.S. She lives in the Dallas, Texas area with her son and two rambunctious labradoodles.

S O N YA O KO L I Sonya Okoli is a wife and mother of three who resides in the eastern suburbs of Atlanta. Her professional life consists of working as a college lecturer. She’s also a published author, education commentator and motivational speaker. She loves publishing content about her parenting life or sharing her best preschool and college tips and resources. In her spare time, she enjoys reading to her children, traveling to local eateries with her husband and planning dreamy summer family vacations.

MERILEE KERN As the executive editor and producer of “The Luxe List,” Merilee Kern is an internationallyregarded consumer product trends expert and hospitality industry voice of authority. She is a travel, dining, leisure and lifestyle expert who spotlights noteworthy marketplace innovations, change makers, movers and shakers. She reports on exemplary travel destinations and experiences, extraordinary events and newsworthy products and services across all categories.

DR. HELENA JUDITH STURNICK Helena Judith Sturnick is a trained scholar, published author, university professor, national and international leadership coach, and global speaker. She’s earned a reputation for practical, creative leadership, and for speaking about the spiritual side of leadership. This reputation has accompanied Dr. Sturnick as the transformational president of five colleges and universities, a Vice President at the American Council on Education (ACE), and the Director of the Office of Women in Washington, D.C., as well as her newest venture as the author of “Fire in the Soul: Finding the Divinity Within Each of Us.”

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#themeeyesee Self-Awareness for 2019 and Beyond

ers magazine wants to remind women: “What you think of yourself is more important than what others think of you.” using #themeeyesee hashtag to promote greater self-awareness, the magazine wants women to begin to visualize, declare and pursue the person they can rightfully become. We believe that the way we see ourselves propels us on the path to who we will ultimately become, driving our thoughts, actions, habits, and lifestyles. Thus, declaring an intention of our ideal selves can motivate us to achieve our goals.

Ask Yourself: Am I living up to my core values and personal mission? Am I being a person others can respect? Am I respecting my body the way I should?

#themeeyesee is a movement with the purpose of encouraging and challenging women to become the people they want to be in the new year and beyond. This is not a New Year’s resolution, but a public pact and declaration. We will feature the posts on the Hers magazine website, #themeeyesee website and Hers magazine social media platforms: www.themeeyesee.com www.facebook.com/hersmagazine www.twitter.com/hersmagazine www.instagram.com/HersMagazine www.google.com/+HersMagazineOnline

Am I meeting the expectations I set for others? Am I using my talents fully? Am I performing at my peak capacity? Am I giving my family and friends my most and my best? Am I engaging in worthy activity? Am I making a positive impact on the world? Am I on the path to my preferred future? Readers and others should post a short video or a selfie online with the hashtag to declare their unique vision for the future. They should then also challenge 5-7 friends in the post to make their own #themeeyesee declaration and agree to be accountability partners for 2016 to ensure their success.

| M arch/A pri l 2016 | HER S Ma gazine |

+ HER LESSONS

Saving Space & the Environment One Reusable Bag at a Time

BY B RO O K E A L L E N A N D SO N YA O KO L I

ost every American kitchen cabinet or pantry contains this multi-purpose fixture: a bundle of plastic shopping bags. We may use them as makeshift trash bags, lunch bags, food coverings, dirty diaper bags, litter box liners, and so forth, but their use or reuse comes at a cost, particularly to the environment. In an effort to clear out the clutter and preserve the environment, husband-and-wife duo Farzan and Jen Dehmoubed created a reusable shopping bag, the Lotus Trolley Bag. “We wanted to do something that combatted all the plastic bag waste that is constantly filling up in our oceans and our landfills.” The average American family takes home almost 1,500 plastic shopping bags a year, according to the Natural Resources Defense Council. In 2016, California became the first state to ban single-use plastic bags. This law inspired the Lotus Trolley Bag’s design. As more reusable bags hit the market, the Dehmoubed’s noticed a huge lack of quality from competitors. “We just wanted to combine a whole bunch of features that people, including ourselves, really wanted. So, one feature that really has resonated with people is the insulated bag, so that you don’t have to rush home.”

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In addition, the duo also designed a Lotus with a pocket for eggs and wine. “Because that’s another frustration people don’t know what to do with, you know, their fragile items. So, we have a pocket specifically for your eggs that hold[s] your eggs nice and tight. And we also have a pocket for your wine and bottles, so that those are protected also.” The Lotus can also hold up to 70 pounds of weight. A big goal for the duo was producing a product that wasn’t just another “flimsy reusable bag that you might worry about ripping.” When designing the overall look of the Lotus, the couple sought help from their friends and family. “…we used them for our focus groups, basically, to give us information and understand other people’s frustrations when it comes to grocery shopping and plastic bags. We had a lot of free focus groups that we took advantage of.” The focus groups helped pinpoint how to provide a versatile and functional bag. “We had handles that were kinda shorter initially, but then after talking to friends and family, they let us know that several people wanted to carry the bags over their shoulder, and some people wanted to carry all four bags at once.” Making the leap into the small business world wasn’t the easiest decision for the Demoubed’s. Both Farzan and Jen held full-time jobs when they decided to create the Lotus. Jen | H ER S Ma gazin e | D ec em ber 20 1 8 | 11

+ HER LESSONS

was a full-time teacher, while Farzan worked in advertising. Farzan left his job first to test the success rate of the Lotus. “I first jumped in and we did a test run, basically, and the response was so great out of that test run. We sold out our first order.” When detailing his adjustment to his new career, Farzan offered advice for other entrepreneurs yearning for success. “I would just say, at some point, you just have to take action and jump in with both feet. It’s very nerve-wracking and can be very scary, but the best way to learn about what you’re doing in the industry you’re in is to take action and just get your feet wet.” The couple warns not to underestimate the importance of research. When leaping into a new business, knowing the ins and outs of the industry is an important consideration. “…not coming from this industry, necessarily, we listened to every podcast, watched every video [and] read every article we could about every part of this industry or our products. So, there was a lot of knowledge that we gained through outside sources just by learning it on our own.” The duo’s success wasn’t a fairytale. Like every company, they had to learn their fair share of hard lessons. After selling out their first order, the Demoubed’s rushed their second order with their manufacturer. Assuming the

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manufacturer would build seamless Lotus’s once again, they never glanced at the progress of the bags. “Our product was actually outsourced to another factory…with new workers [and] subpar sewing.” The couple learned the importance of checking for quality during the construction process. “But what we did learn is we learned a very important lesson in that we should have done quality checks, both at the beginning, and at the end and in the middle. Which, we didn’t, we trusted our manufacturer without doing our own quality checks, which we now do for every order, multiple times.” When seeking other ways to promote a greener earth, the Demoubed’s decided to donate to a nonprofit organization. “…[W]e are members for the nonprofit company that’s called One Percent for the Planet. So, we donate one percent of every sale. When someone purchases a bag, we donate it back [to the nonprofit].” The demand for the product is steadily expanding. With “demand from 14 different countries,” they are looking to take their concept international. The Lotus Trolley Bag currently retails at $30-$35 for one set of four insulated bags designed to spread out accordion-style along the top of a customer’s shopping cart.

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+ HER WELLNESS

GEM: Real Vitamin But Real Effective? BY A N N E T T E J O H N SO N

eclaring themselves “a team of women obsessive about science and nutrition and helping other women feel their best,” founder of GEM, Sara Cullen, created the first capsule-less multi-vitamin. “We created the first real vitamin made with simple, sustainably-sourced ingredients… [that] provide the essentials women need most,” says Cullen. Made with 12 whole plants, including chlorella, spirulina, quinoa, ashwagandha and dates, the block-shaped vitamin provides 15 essential elements, such as thiamin, magnesium, iron, vitamin D, biotin, and omega-3s. “Your body naturally metabolizes and effectively absorbs nutrients from real food,” says Cullen. The vitamins have no artificial colors, hydrogenated oils or preservatives. But what about the taste? It has no sugar. Instead, dates are used to sweeten the taste. GEM was pre-launched this year with 200 women in a beta test group, according to Cullen. Looking for honest feedback, we also tried a sample. Here is what we found: hers-magazine.com

The vitamin is easy to chew but tough to swallow because, well, it tastes like you're eating nature, all of it at once. As for the health benefits, it caused my nails to grow, which are otherwise usually flimsy and easy to break. I needed less coffee because I felt mentally clear and physically energized. It comes in two flavors: peppermint and lemon $49 for one 30-day supply $39 per month (subscription)

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+ HER GADGETS

When Fluid is a Problem, They Could Help BY B RO O K E A L L E N

Lyd: Automated Water Bottle

Tinkle Belle

Relieving Yourself Discreetly Women outdoor enthusiasts have one common problem: no outdoor plumbing. A group of women from Montana created the Tinkle Belle in an attempt to combat this common issue. The Tinkle Belle is a portable, antimicrobial device that was made in order for women to relieve themselves while standing up. The unique shape supposedly is designed to perfectly fit a woman’s form, while the long spout gives the user a mess-free experience. The device comes with a resealable pouch that provides discreet use. As stated on their website, the Montana women “hated having to find somewhere to squat” when they were exploring the great outdoors. “We only wanted to worry about where our adventures would take us, not where the next clean restroom would be.” Their goal was to give women the same freedom men do when exploring nature. One feature women may find enticing is the fact that one does not have to fully undress to use this product. Women can move their underwear to the side in order to use this product. The inventors claim women no longer need to feel uncomfortable by peeping tom’s and other onlookers who may see them relieving themselves in the woods. The creators also urge first-time users to practice the Tinkle Belle while in the shower until they feel comfortable using it fully clothed. This product is advertised for women who hike, kayak, bike, camp and any other outside activity where there are slim pickings for restrooms. The Tinkle Belle is currently priced at $27.50.

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The Lyd Bottle is an automated water bottle that opens with the touch of your lips and closes when you pull away. The supposedly spillproof design allows customers to enjoy their drink of choice with no chance of leaks or accidents. Customers can currently enjoy a Lyd Bottle in five different colors. The bottle also has 13 oz or 17 oz options. Consumers can drink from this bottle at any angle with the “360-degree access.” Although the bottle is not microwaveable, the Lyd promises to keep beverages hot for “hours and hours.” Buyers should also be aware that this bottle is hand-wash only; putting it in the dishwasher could lead to a defective product. The vessel is stainless steel. The lid is food-grade polypropylene, a common plastic for beverage bottles. The components of the lid are molded, using far less plastic than machining. Charging a water bottle, depending on usage, can last from two weeks to one month. The 13 oz bottle starts at $42, and the 17 oz bottle starts at $49. hers-magazine.com

+ HER WELLNESS

How Digestive Enzymes Rescued My Belly BY TA M A RA K I N G

h, to be young again, back when my body was in great working condition and the mileage was low. However, our bodies must age. Aging seemed to speed up after becoming a mother. A few months after giving birth to my daughter, Samara, I was in horrible pain. I initially dismissed it as gas after eating some spicy food, but the pain wouldn’t budge. Then I did what most women do with a new baby, I called my mom. She shared every home remedy there was, and I tried them all. The following day, I went to my mom’s house – like I do every Friday – but that Friday turned into a monthlong visit. The pain was so excruciating that I almost fainted. I finally went to the emergency room only for them to give me some Pepcid and pain pills. It worked momentarily, but I was back in the emergency room the next night — this time I didn’t get to go home. I had to take a urine sample, and let me be frank, it was the color of sweet tea. The doctor told me I was being admitted for surgery and my liver enzymes were through the roof. I had to have my gallbladder removed. I looked at my best friend in disbelief, thinking, “Surgery?” After many follow-up doctor’s visits, walking around with a tube hanging from my body, wearing oversized dresses to cover me up, and adhering to a strict diet, I was ready to eat normally again. But the doctor failed to mention one little detail — eating wouldn’t be so normal anymore. I would have to take digestive enzyme supplements daily to have somewhat of a

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normal digestive system again. Without taking digestive enzymes, undigested food passes into the colon, causing bloating, gas, and diarrhea. I researched many different digestive enzymes that would aid my body in breaking down food, so I could get the nutrients from food that my body needed. I decided to try Dr. Liz Cruz’s Digest These Everyday Enzymes. Her enzyme blend includes Amylase, Protease and Lipase, which were a few of the enzymes I found in my research that would be beneficial to my body. As directed, I take two to three capsules with my meals each day. I was able to see and feel an immediate difference. I wasn’t as bloated after eating and my bowel movements were more regular. The capsules were easy to swallow, and I didn’t experience any side effects, as I had with other brands. I recommend this to anyone who has had their gallbladder removed to invest in some quality digestive enzymes like these.

Dr. Liz Cruz, creator of Everyday Enzymes

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+ H E R FAS H I O N

How to Do a Closet Purge BY K A RA A L L E N

aving a great wardrobe starts with having an organized closet. Most clients wear 20 percent of their closet 80 percent of the time. That’s kind of crazy, right? But it’s true. You don’t wear what you don’t see. Organization saves you time. I tell my clients not to shop before they do a closet purge because you don’t need a bunch of duplicates. After you complete this exercise, you will know exactly what’s in your closet and what you need to purchase. You’ll also need three bags and huggable hangers, which you can find at Target, Walmart or online. Let’s get started! 1. Give yourself about three hours. There is a lot involved in the purging process. Clear your schedule and turn off your phone and TV. Put on some upbeat music and party. Also have a few snacks and libations on hand, in case you get hungry or dehydrated. 2. Take everything out of the closet. Yes, everything. Lay them out on your bed or floor, by color, in neat piles so you can see what you have. 3. Try everything on – everything. You need to know what fits and what doesn’t. Be in a ninja state of mind. 4. Make four piles. (1) Create piles for tailor/ cleaners, (2) back in closet, (3) giveaway – donate or consignment; and (4) throw away.

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+ H E R FAS H I O N

5. Be honest with yourself. Ask yourself these questions while trying on: • Does it fit? Yes: keep going. No: why doesn’t it fit? Can it be tailored? If no, add it to the appropriate pile. • Is it relevant to who I am today? Yes: keep going. No: add it to the appropriate pile. • Do I love it? Does it need to be tailored/ cleaned? Yes: add it to the appropriate pile. No: it goes back to the closet. 6. Be ruthless when going through this process. Only pieces that fit, are relevant and ones that you love should be placed back into your wardrobe. 7. Give yourself a high five. That took a lot of courage. 8. Put only qualified items back. Start putting your items that fit the criteria back into the closet by color. 9. Sort the remaining items. Put the items that need to be tailored in one bag, the giveaway items in the second, and the throw away in the third bag. 10. Get ready for consignment. Call the consignment shop to see what items they will accept. Most have to be fashion labels (Donna Karan, Gucci, etc.), less than 2 years old and in good condition. 11. That’s it. You’re done. Great job! Now you can put together a shopping list based on the items you need to complete your wardrobe.

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+ HER WELLNESS

Making Christmas Simple Yet Meaningful for the Entire Family BY SO N YA O KO L I

e all know firsthand how hard it is to reel ourselves in from the over-thetopness the holiday season is sure to induce in our homes. From picking out the perfect Christmas tree to ensuring we have the infamous oatmeal raisin cookie recipe from the husbandâ&#x20AC;&#x2122;s grandma down to a science, all the way down to remembering the gifts for the kiddos. With all of these to-do's that we simply must get right to ensure our family enjoys their Christmas, we often forget the true meaning of Christmas. One thing that Iâ&#x20AC;&#x2122;ve learned after a few rounds on the doing the most (DTM) train is if you have a simpler Christmas, you will have a seamless New Year. Of course, this lesson came through trial and a whole lot of error with sprinkles of a few "side-eyes" from my husband. However, I have learned to commit and abide by 12 things I find useful in helping me keep it simple and meaningful.

1. Modest gift-giving Most kids will try their luck and ask for everything they possibly can. Try to set an absolute max on gift lists. 2. Make more memories not more money Take off work and make this Christmas an additional vacation. This allows you to spend uninterrupted time with your kids. Don't let that time and a half be the cash-spitting devil on your shoulders. 3. Adventure during the break Use this time to do some family fun-oriented activities beyond the normal Feliz Navidad` stuff. 18

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+ HER WELLNESS

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4. A family day of volunteering Find an organization catering to families in need and sign up the entire family to give back 5. Encourage charitable giving Create a family ritual where kids donate their old toys AND everyone shops together to purchase a few new ones with their very own allowance/gift money.

Although Christmas typically gets the universal nod of approval as the one time it is okay to shop til you drop. Try to shop with a bit of moderation with the reason for the season in mind. I know it is so easy to get carried away with making the list and checking it twice. We must remember it is just one day. This will allow your family to not only think beyond Christmas Day, but to also truly grasp the reason for the season: giving.

6. Sponsor a family resembling yours Kids are super literal and often make connections based on things that are similar. Visit the nearest angel tree, pick a family similar to yours and let the kids shop with you to pick up the wish list gifts being requested for the child/ren like them. 7. Create handmade gifts The inevitable gift exchange is not an if but when. Thus, instead of buying something new, try crafting or baking homemade goods wrapped individually as thoughtful gifts. 8. Read holiday books & watch the movie version Children love seeing what theyâ&#x20AC;&#x2122;ve read come to life before their very eyes. 9. Visit a Christmas tree farm Not all families choose live trees but that doesn't mean you must refrain from the sheer joy the tree farm will bring. Enjoy all the fun stuff like drinking hot chocolate or apple cider, seeing Christmas lights or watching the tree coloring experience. 10. Collect family-themed ornaments You probably do an annual family vacation, so add ornaments to your list of souvenirs to collect and bring home. 11. Wear holiday coordinating gear Grab matching socks, ugly sweaters, or Christmas themed pajama sure to get some good laughs and memorable pictures. Try it! 12. Get into Elf of the Shelf!!! This is one of our family favorites, as our home is complete with little ones ages 5, 7, and 6 months. This is so exciting while also taking some much-needed pressure off of mom and dad who typically keep a naughty or nice list. There is just something endearing about watching the magic of a little elf moving all around the house on the lookout for the naughty.

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Chef Kimberly Bailey

Balancing Chemotherapy, a Newborn and a Cake Business 22

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imberly Bailey's fight with breast cancer led her to following her true calling — baking. She had suffered through a multitude of misdiagnoses because her doctors believed the lump on her breast was a benign tumor. It was eventually discovered that one small side of the tumor was cancerous. Once she was properly diagnosed with breast cancer, she was able to find peace from the tragic news. “I had about three days of shock and just devastation, and then something switched, and I can only describe it like a light switch. Something went from just crumbling, to saying, ‘Not me — not me, not now.’ I don't know why this has been given to me, but I am going to live, and I am going to live fully and happily…” Her serious diagnosis forced her to make life-altering decisions, including the removal of her breast. “I had triple negative, which there's no long-term treatment for it. You either catch it, cut it out and blast it with chemo, or you don't. If it spreads, you're kind of in deep trouble.” She was not afraid of this diagnosis, though. “So, when someone tells you that, you can go one of two ways — you can either fold and feel sorry for yourself, or you can look at it as a gift, which I always did, and say thank you for the eye opener. I call it the gift of clarity.” The owner of The Butter End Cakery in Los Angeles, she said, “The business was truly born as a little physical therapy and emotional therapy for me [for] my first diagnosis of cancer, for sure. I was watching ‘Food Network Challenge’ and I thought, ‘These guys are having so much fun and this is just an artistic medium,’ and, at the same time, while I was going through treatments, I was having really strong urges to create and sculpt and paint…it was all very tactile. My hands just wanted to be very busy…” She kept so busy that she caught the attention of TV star Kaley Cuoco, who asked her to design her wedding cake. “Before we even started baking, it all was born out of a brainstorming session with Kaley. Originally, she wanted her dog sculpted and then we wound up with that design and it was kind of the cake heard around the world because she posted it on her Instagram… She’s my favorite celebrity because she is incredibly generous in spirit and her heart, and she's a big proponent for pit bulls.” While living through this sickness, she tried to maintain a normal, healthy life. “People don't want to feel like they’re sick. The thing about cancer is you don't feel different. They just tell you [that] you have this thing, and I'm, like, a beach volleyball player — I'm out multiple times a week playing beach volleyball and I'm healthy, eat well and then they tell you [that] you have this thing and it's aggressive and it's really serious.” hers-magazine.com

Although Chef Kimberly has experienced hardships, she has never wanted sympathy. “I didn't want anybody to feel sorry for me because I certainly wasn't feeling sorry for myself. I was feeling incredibly optimistic and inspired and light, and it was a really fun time because I felt like there was a light, and I was just what doing my heart was telling me, probably for the first time in my life, and that's incredibly liberating.” She found optimism by dedicating her life to happiness. “I felt so much love coming from other people. When you think that you could die and you're faced with your mortality — at the time, I was 38, 39 — everything's different, you appreciate things. The air smells different…sensory overload happens, and because you're appreciating everything, you look at that sunset [and it] looks richer than any sunset I've ever seen before because all of a sudden now you're not taking anything for granted. So, the level of appreciation and gratitude just is exponential in every aspect of your life.” Once she started losing her hair, she embraced her baldness and was surprised by the reaction's from complete strangers. “By the way," she said, "when you’re bald, people are really nice to you. When people think you're about to die, they’re so nice to you and it's such a lesson in humanity.” As a result, she preaches the importance of kindness. “Why do we wait until someone is diagnosed with cancer before we start picking up the phone and calling? And I remember reading a note to my friends… I said, ‘I don't want you to call any more or any less than you normally would…’” Bailey actually began her business while still in the hospital, and even found her first customer while recovering. “My chemo nurse was the first person that actually bought a cake from me because she saw me building my website while I

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was getting my fusion. I had my laptop open and I was building my website on my iMac…and I taught myself how to build a website and learn photography.” She underwent genetic mutation testing for BRCA 1 and BRCA 2, and the results came back negative. However, the results were a false negative. “I had been under constant care of my oncologist for the last nine years and was never told that there's new genetic testing that's come out in recent years. Maybe four years ago [this new test became available and it] tests for a bunch of other gene abnormalities, and it also catches false negatives in the BRCA 1. So, it turns out I am BRCA 1 positive.” When her cancer returned in the other breast, she was pregnant with her daughter. Her doctors induced her labor two weeks before her due date so she could immediately start chemo. “So, I delivered her a couple of weeks early so that I could start chemo right away. I did four rounds of chemo, and three weeks ago…I had my right-side mastectomy. So, had I [done] that testing, I would have known. I would have made a different decision and I wouldn't be going through this right now.” Bailey urges every woman to test for this genetic mutation. “Female magazine[s] [are] so important. Forget about the cakes. Every single person reading [this] article should go and get genetic testing. It's now only 340 dollars. Your insurance probably won't cover it and we can all have a beer and talk about how ridiculous that is, but it doesn't matter. Take the 340 dollars that you were going to buy a nice pair of boots with and spend it on this test…because when I was diagnosed as negative, I opted to not take my right breast. I said I'll just have a left side mastectomy, take the tumor, have my chemo and that was it.” While experiencing multiple doctors and being immersed in the world of cancer, Bailey discovered an ugly side of healthcare. “All you need is knowledge, and the technology is there. To not have every single woman, especially [those] who have had cancer, [get] tested for this is crazy. So, yeah, I want UCLA to change the protocol. My oncologist actually said to me, ‘I'm in the business of treating cancer, not preventing it,’ after an eight-year relationship. I was devastated — I was devastated. So, you know, information is power, and you have to be your own advocate.” Although her cancer has returned, she has been reacting well to treatment. “Thankfully, it has not spread. Thankfully, the chemo has blasted it and it has completely disappeared. It doesn't show up anywhere — not in my lymph nodes and nowhere in my body. But, I will say, the switch that I mentioned before was much harder to find this time because 24

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the stakes were higher.” Bailey is still well enough to raise her daughter while going through chemo with the help of her partner, Adam. “I have the best man ever in my life. Adam is the most amazing human being. We also were blessed with the best baby in the world. She's a great sleeper. She's just a smiley, happy little magical unicorn.” Her message encompasses more than food, she wants every woman to focus on their health and well-being by speaking up about illnesses and educating others about treatments. “It’s so important for women to know and to not whisper the word [cancer]. It's not anything to be ashamed of. It's just a thing. It's not a death sentence. It's just a saying. And I think that the more we talk about it and the more we stop whispering and the more we know, then the more of us live. So, that's why I share my story. That's why it's out there because I don't want other women to have to deal with it and I want them to know that if they are diagnosed with it, it's ok.” ~Brooke Allen

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Butter End’s Harvest Pear Crostata 1 tbs. white sugar ¼ cup sliced almonds 1 egg

DIRECTIONS Crust: Mix together flour and salt in a large bowl. Using large side of grater, shred frozen butter and toss in with the flour mixture until evenly distributed. Then spoon ice water, two tablespoons at a time, around the rim of the bowl and mix in with a fork. Repeat until mixture is just ready to knead…but not wet. It should still feel a bit dry. About 10 Tbs. of water should do the trick. Turn out flour mixture onto work surface, divide in half. Knead each half no more than six turns…Dough should be ragged. Wrap each ball in plastic wrap and refrigerate (or freeze for later use). Roll out dough to just over 1/8 of an inch thick. The edges can look ragged, and it doesn’t have to be a perfect circle. Place on parchment lined baking sheet. Filling:

INGREDIENTS Crust: (enough for two crostadas or one big one) 2 ½ cups all purpose flour ½ pound unsalted butter, frozen and shredded 1 tsp salt Ice water Filling: ½ cup ricotta cheese 2 tbs. confectioner sugar 1/8 tsp. Fresh nutmeg 1/4 tsp. cinnamon 3-4 Bartlett pears (peeled, cored and sliced) ¼ c. dried cranberries 1 tbs. brown sugar hers-magazine.com

Stir ricotta and confectioner sugar together. Mix in nutmeg and cinnamon. In a separate bowl combine the pear slices, brown sugar and cranberries.

Assemble the crostada: *Spread the ricotta filling around the dough, leaving 1 ½ inches along the edge for folding. *Place the pear mixture evenly on top of the ricotta. *Fold the edges of the dough around the edge of the pears. *Brush the folded portion of the crust with egg wash and sprinkle sugar on it. *Sprinkle sliced almonds on top of pears. Bake in 425 degree oven for 20 minutes. Crust will be browned and almonds will be toasted when done. | H ER S Ma gazin e | D ec em ber 20 1 8 | 25

And She Can Cook Too! Chef Monti Carlo BY BROOKE ALLEN 26

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hen Monti Carlo auditioned for MasterChef in 2011, she was “in a really bad place” in her life. “I'd run out of money, and my son and I were facing homelessness,” she said. “I was actually researching homeless shelters for him and I here in L.A.” On the verge of being homeless, Carlo’s quirky personality landed her a role on the popular TV show MasterChef. As a home cook who had only made meals for her family, she admitted to being nervous. “I was so intimidated. I didn't consider myself a master chef,” Carlo says. Once she worked up the courage to audition for the show, she realized she only had the proper ingredients to cook one thing — apple pie. “I had never seen MasterChef, but there was an audition the very next day just a mile away from my apartment for the show. I didn't have much in the way of food at the house at all because I was really, really broke, but I did have some honeycrisp apples that my son and I had splurged on earlier that day. I had to use the cream I was using for my coffee to make caramel. Yes, I had to drink my coffee black.” Her makeshift apple pie recipe would completely alter her life. “Apple pie is my favorite thing in the world,” Carlo says. “It's the recipe that changed my life, and it's my favorite recipe to make for my kiddo and for myself and for my loved ones, and it always reminds me of where I started. I love it the most — I really do.” Once Carlo made it to the audition with her mini apple pies, she doubted her cooking skills were good enough. “When I got there with my apple pies, I didn't have enough to make a big pie and they were like little tiny hand pies. And I brought them in my son's diaper box because I’m all class. And yet, when I got there, everybody had all…these fancy dishes and stuff I'd never even heard of. They had china plates, and I don't even have anything to serve the pies on.” Although Chef Carlo felt out of her league, her comedic nature sealed her a spot on the show. “Out of all the people that I auditioned with that day, I think I was the only one that got a call back… When I auditioned, it was pretty obvious I didn't know a lot of the culinary terminology or technique, but I kept making the producers laugh, and yeah, I think that's why they called me back and they gave me the opportunity.” Carlo was a top five finalist on MasterChef that season. With her success, came more entertainment opportunities, such as being featured on multiple cooking shows like “Help My Yelp” and “Cutthroat Kitchen,” but being more accessible also meant being easily criticized. hers-magazine.com

“I did 15 years of morning radio as one of the first female lead hosts in morning radio in the country, and I did comedy as well. I've always been someone that had that in the public eye type situation, so…with radio DJs, many people have complete access to you. So, you're getting texts and phone calls and e-mails the whole time that you're on the air. A lot of times it's not nice — it’s not nice. So, you develop a really thick skin.” Even within her comedic career, she faced backlash. “Same with comedy, I think if you really want to see if you can make it in entertainment, then stand up on a stage with a microphone in a room with 300 drunk people and try to make them laugh,” Carlo says. “So, I think I really got my chops there. By the time that I left MasterChef, I ended up doing morning radio again and I ended up hosting a show on FYI [Cable Channel], and any of the kind of gross things that people said — it didn't really bother me. I mean, people try to get in your head, but that that's going to happen every step of the way in your life, right?” When dealing with on-air insults, she always bounced back with kindness. “You are the person that gives them that that power and I don't give people that kind of power. Usually when someone says something horrible to you, it's really a reflection of where they're at…I think it's really more about realizing that people that are lashing out like that with so much emotion at somebody they've never met are really kind of hurting themselves and you just have to be kind. For me, it's all about just being kind. I think the world could use a lot of that right now.”

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She wants people to realize their inner-strength by having the confidence to speak out. “You have to stand up for yourself, whether you’re a man or woman, and I think that’s what I've been loving about the women’s movement right now is that women collectively are finally saying it's ok to stand up for ourselves…no matter how hard it is.” While Carlo has many passions, her charity work with helping children is something she’s exceptionally proud of. Carlo volunteers with Common Threads, a non-profit that teaches “underserved neighborhoods and families and children how to cook and how to shop for food, and how to really overcome a food desert, and overcome the lack of nutritional education that happens in the neighborhood.” Carlo also works with Careers in the Culinary Arts Program that “teaches kids in high school culinary skills, which is amazing, and they also fund their college they don’t just teach them what to do in a kitchen, they also get them internships.” She also supports youth through the Save the Children organization in Puerto Rico, where she was born and left when she was 6. “I'm Puerto Rican and it really hurts me very much to talk about it,” she explained. “Six out of 10 kids in Puerto Rico are living beneath the poverty line. I grew up really poor. I missed meals and I know what that feels like and it just shouldn't happen. We live in a world where that just shouldn’t happen anymore. I volunteer because it helps me make sense of the world. It’s actually selfish — it makes me feel better. It makes me feel like something good is happening.” As a Puerto Rican chef, she is excited about bringing her native flavors to mainland U.S. while brining attention to her island in general. “We really need that attention, and we really need people to visit,” Carlo says. “Remember that we're American, too… Puerto Rico's open for business. We have an awesome mission there and have incredible food that will blow your mind. We're more than a hurricane. We're more than a national debt. We have an incredible cuisine and incredible history and culture. I would love for people to discover that.”

(left) Monti works with kids through Common Threads (right) Posing in a red dress designed by Stella Nolasco, Puerto Rico’s most celebrated designer

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hers-magazine.com

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work surface) • 1/4 teaspoon fine sea salt • 1/4 teaspoon baking powder • 170 grams (1 ½ sticks) unsalted butter, diced into 1/2 inch cubes and frozen solid • 128 grams of cold cream cheese (1.5 packages) • 2 tablespoons ice water • 1/2 tablespoon cider vinegar

Filling

• ½ cup sugar • 3 tablespoons flour • 1 teaspoon cinnamon • 1/8 teaspoon salt • 1 pinch nutmeg • Juice from one lemon • 8 cups thinly sliced baking apples (about 1/2 inch thick) I use 2 gala, 3 large granny smith, and 3 large honey crisp

Caramel Sauce

• ¼ cup butter • ½ cup brown sugar • 1/3 cup heavy whipping cream • ½ teaspoon high-quality vanilla extract or vanilla paste. (I prefer vanilla paste) • 1/2 cup chopped pecans This recipe below is for apple pie that got me into MasterChef 's Top 100 and got me the opportunity to cook for Gordon Ramsay. This recipe makes one 9-inch double crust apple pie and takes about two hours. It is a labor of love BUT IT IS WORTH IT!

TOOLS • 9-inch deep pie pan • Rolling Pin • Apple Corer • Chef ’s Knife • Food Processor • Whisk • Wooden Spoon • Deep sauté pan • Pastry Brush INGREDIENTS

Pie Crust

• 284 grams pastry flour (plus some extra for dusting your 30

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DIRECTIONS Step 1 Chop cream cheese into large chunks and freeze for 30 minutes. Dice butter and freeze for 30 minutes. Combine flour, salt and baking powder in a gallon sized ziplock bag and freeze for 30 minutes. Step 2 Add the flour mixture to a food processor, reserving ziplock bag. Add cream cheese to the processor. Pulse for about 20 seconds until the mixture is mealy, like cornmeal. DO NOT BLEND. Add the frozen butter and pulse five or six times until butter is pea-sized. Add cream and vinegar. Pulse again. The mixture should be crumbly. Spoon it into the ziplock bag, seal and knead until most of the mixture holds together in one piece. Cut open the bag and empty the dough onto a countertop dusted with flour. Divide in two. Shape and flatten into two 4-inch disks. Wrap and refrigerate for 45 minutes.

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Step 3 Preheat your oven to 375 degrees. Peel and core the apples, and then slice them thinly, no more than 1/2 inch thick. Put the sliced apples in a large bowl and toss them with the lemon juice. This gives them a nice flavor but most importantly stops the apples from oxidizing and turning brown. In a small bowl mix together the sugar, cinnamon, nutmeg, flour, and salt. Sprinkle the apples evenly with this mixture and toss again. Put the coated apples in a deep pan and sauté them on medium heat until steam starts to rise from them and they have started to soften. Make sure all the flour has been cooked out and the juices have thickened. Mix frequently with a wooden spoon during this process.

sure to press down as much as possible so that the cup-pie doesn’t collapse as the apples bake and shrink in size. Top the pie with your oatmeal mixture.

Step 5 Bake for about 40 to 45 minutes at 375 degrees. The pie is done when the dough is crispy and the topping is bubbly. Let the pie cool for ten or so minutes. Top it with your crunchy caramel sauce and garnish each delicious slice with fresh whipped cream or vanilla ice cream

Take the apples off the heat and transfer them into a container and into the refrigerator. While they cool make a quick caramel sauce and an egg wash. In a small saucepan melt the butter on medium heat until it starts to look foamy but isn’t browning. Add the brown sugar and whisk, whisk, whisk, whisk until there are no more sugar crystals. This will take about two minutes. CAREFULLY mix in the whipping cream. It will snap, crackle, pop all over the place so again BE CAREFUL. Whisk, whisk, whisk until the caramel sauce is nice and creamy. Take off the heat, add your vanilla and mix again. Add the pecans and mix again. For the egg wash crack one egg in a small bowl and whisk in a tablespoon of heavy cream. Put it in the fridge.

Step 4 Your dough should be seriously chilled by now. Flour your work area lightly and roll out the pie dough. Pretend it’s a clock and roll from the center of the clock out to 11, 12 and 1. Rotate a quarter turn, and roll from the center out again. If the dough cracks, simply press it together. Roll the dough out quickly (remember you want to keep it cold!) until it is a ¼ inch thick. If it sticks to the rolling pin dust it with a little more flour. Cut out a circle of dough 14 inches in diameter. Grease your pie pan with a little canola oil. Press the dough circle into it and crimp or flute the border. (You want a double thick border). Dock the dough with a fork. (Just stab it gently to create holes at the bottom of the dough. This helps the dough cook evenly.) Cover the pie pan with plastic wrap and refrigerate dough again for thirty minutes. Then brush egg wash on the edges of the dough. Fill the pie with apples all the way to the top. Make

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Cooking competition for Power Quick Pot, where Monti won $10,000 for Save the Children, Puerto Rico

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Dealing with Sexism in the Kitchen Conversation with Chef Amy Thielen

dapting to living in a remote cabin was surprisingly easy for Amy Thielen, who grew up in Park Rapids, Minnesota, and graduated from Macalester College. Her husband, Aaron Spangler, an artist, had built a secluded cabin right outside Park Rapids, where they lived for three years with no running water or electricity. Twenty-one years old at the time, she explained, “I didn’t need much. I think it was kind of an adventure at that time in my life. I liked the adventure of it. I didn’t have a child. I wasn’t, like, washing diapers in the creek or anything. I didn’t have very many requirements.” She loved living in “a different time” even though she admittedly “was not an earthy girl,” someone who was into the outdoors. Her reason for being there, though, wasn’t merely for love or adventure, she was there to cook, getting her ingredients directly from her wooded surroundings. “[Hiking] was never really my thing. It became my thing because of food. That was the pursuit.” She eventually moved to New York to work with chefs like David Bouley and immerse herself into the culinary arts. Transitioning from the cabin to the big city wasn’t difficult because she has always lived in her head as a writer. “I didn’t have a hard time going in between,” she said. “They’re both really dramatic places. Well, I’m a writer…writing is really, probably, my touchstone and what I like to do best. So, as a writer, you kind of live in your own head. You’re kind of spaced out. So, I could really live anywhere, and it’d be the same.” An award-winning writer, Thielen has written several cookbooks, as well as a memoir. In her most recent cookbook, she features her all-time favorite dessert. “I really do love the cranberry tart from my last cookbook,” she said. “It was really lovely. You puree the cranberry, 32

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and it’s very smooth, kind of like a lemon curd, but it’s cranberry and it’s a very beautiful color.” While working with Food Network, she created many desserts that became some of her holiday favorites. “I did something on Food Network, and that was the buttercup squash smores. That sounds bizarre, [but] I was toasting marshmallows for my kid and then one thing led to another and I started experimenting with smores recipes.” In this health-conscious age of low fat, low carb, and organic diets, Thielen enjoys cooking with an array of ingredients – whether they are deemed healthy or not. “I’m not somebody who cooks what you call low fat or anything, but I do like to put vegetables, fruit and something good in as many things as I can, just because I like the flavors so much. I really believe that once you listen to your body and your body kind of craves something — you can crave vegetables and meat, different grains — your body will regulate itself.” She said she uses “a lot of butter” and “a lot of animal fat” in her dishes. “I like meat a lot, but I also cook a lot of vegetables.” Starting out as a home cook, Thielen had much to learn about cooking as a profession and the culinary culture itself. While working in restaurants to improve her skills, she dealt with disrespect from her male co-workers and superiors. “I was definitely treated differently and unfairly as a woman working in kitchens… but nothing ever really major happened to me, it was more like…the small things that really get under your skin, and they keep you from advancing. Mostly, though, what really always hurt was the salary. I feel like there was definitely a girl price for a line cook. A line cook who was a woman would get paid less than a man. When I became a sous-chef, I was definitely paid a ‘girl price’ and it was less. That happened all the time.” Working 70 to 80 hours per week to be able to afford living in New York City and getting paid less than her male counterparts was a “problem.” She said, “It would make me really angry.” Despite this fact, she doesn’t mind working with men. “I always felt like I could hold my own working with men and that may be because I grew up in a pack of six cousins and I was the only girl. And I don’t hate men.” The 43-year-old chef is raising a middle school-age son with her husband and believes that men are raised to feel dominant. “They don’t necessarily want to be that way… It’s something that society has made. We created this.” Although she understands why gender inequity occurs, she feels that women “don’t deserve it.” | H ER S Ma gazin e | D ec em ber 20 1 8 | 33 ~AJ

Maple Cream Cookies

Makes about 20 filled cookies Cookie:

2 sticks butter, preferably unsalted, softened 1/2 cup maple sugar or brown sugar 1 large egg (optional: 1/2 teaspoon maple extract) 1/2 teaspoon fine sea salt 1 3/4 + 2 tablespoons bread flour 1 teaspoon ground cinnamon

Filling:

2 ounces cream cheese, softened 2 tablespoons butter 3 tablespoons maple syrup 1/2 teaspoon maple or vanilla extract 1 2/3 cups confectioner’s sugar Pinch of salt Make the dough in advance, as it needs to chill in the refrigerator.

4. Form the dough roughly into a log shape and place on a large piece of plastic wrap. Roll the dough into a cylinder with a 2 1/2-inch (more or less) diameter, wrap in plastic and twist the ends in opposite directions to tighten into an even cylinder. Set the dough in the refrigerator to harden, rotating every 20 minutes or so to keep it round. (Just a little tip: to keep the round shape of refrigerator cookie doughs, I set mine into the middle crevice in the top of an egg carton.) 5. When ready to bake, preheat the oven to 350 F. 6. Slice the cookies 1/4-inch thick and place on a heavy baking sheet. Bake for approximately 12 minutes, until light golden brown on the edges. Cool the cookies on a baking rack. 7. For the filling, combine the cream cheese and butter in a mixing bowl and paddle until soft and smoothly mixed. Add the maple syrup and extract and beat until combined. Add the confectioner’s sugar and beat until fluffy. Transfer the filling to a quart-sized plastic bag.

1. Place 2 sticks of slightly softened (not hard, but not melty, either; clay-like is what you’re after) butter in a large mixing bowl. Add the maple or brown sugar and mix until the two are very well combined and smooth. (If using a stand mixer, use your paddle attachment.)

8. When the cookies are cool, snip the tip of the filling bag and pipe a hefty teaspoon of the filling onto the undersides of half of the cookies. Top them all. Store the cookies at room temperature.

2. Add the egg (and optional extract) and beat until incorporated.

You may have extra maple filling. Oh, no. I slathered mine on some toast, and then some cooked squash, and it wasn’t too painful.

3. Whisk the flour before measuring into a bowl and add the salt and cinnamon. Add the flour mixture to the butter mixture and beat together until just combined.

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Taste of HERS is food-tasting fundraiser featuring all female chefs. The one-day event features celebrity chefs, as well as local restaurant dishes and specialty catering options. Taste of HERS provides women leading the way in Atlanta’s culinary arts with an opportunity to showcase their skills — and all for a great cause! The funds raised through the event will support Allwrite Community Partners “Bras & Books” initiative for homeless and incarcerated women.

TASTING Throughout the event, there will be food and drinks prepared by female chefs from local restaurants and catering services. You will be able to sample these amazing, speciallyprepared dishes while enjoying live music.

CHEF COMPETITION The event will feature a chef competition, including Food Networks stars Monti Carlo (Help My Yelp) and Robin Miller (Quick Fix Meals with Robin Miller). Chefs will be provided with a basket of locally sourced foods from which they will be tasked with preparing a dish within a 25-minute time frame. The best part is that you get to taste their creations and be a judge! The winning chef will be given a grand prize and will hold the title of the Taste of HERS Top Chef 2018.

DONATIONS All attendees are asked to bring at least one white bra and panty set (new) along with an inspirational book as a donation for the homeless and incarcerated women, who don’t have access to either. We are accepting donations before, during and even after the event.

www.tasteofhers.com Sunday, December 16, 2018 Noon to 5 p.m. 433 Bishop St NW, STE C , Atlanta, GA 30318

Chef Robin Miller

Focusing on Health and Nutrition Through Her ‘Quick Fix’ Meals BY BROOKE ALLEN

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hef Robin Miller is a food writer, cookbook author, nutritionist and TV host with over 20 years of experience. Her show “Quick Fix Meals with Robin Miller” was featured on Food Network for five years. She has also written and co-written 10 cookbooks. As an entrepreneur, her busy weeknights caused a lot of frustration because she didn’t want to sacrifice flavor when it was too late to cook a family-sized meal, which motivated her to help other busy families. Miller’s “quick fix meals” strive to inspire “people to put together meals quickly, with a lot of flavor and lot of fun.” She explores many recipes that influence her own ideas for these simple meals. “I do get inspiration from really awesome meals from restaurants and from what I see chefs doing, but I try to make it suitable for the home cook, so you can have that great meal with all those internationally inspired flavors right in your own kitchen.” When cooking a large meal for the holidays, Chef Miller avoids being “the food police.” Her focus is always on flavor and moderation when it comes to creating her recipes. “I’ve never loaded my stuffing’s or my dressings with a lot of butter, never have. I don’t think you need it, I do lots of herby broth… I have kind of a healthy gravy that I do. My pumpkin pie is already by nature — its super healthy.” When Miller was a teenager, her sister, Stacey, died from anorexia. “[Stacey’s death] 100 percent shaped my career because, at the time, I thought I wanted to be a doctor, I wanted to be a sports medicine doctor… I switched my major and I started studying psychology and nutrition.” She realized the lack of education surrounding nutrition and anorexia was a major issue. “…that was a time back hers-magazine.com

then when people didn’t understand [anorexia]. So, people thought it was a nutrition thing; they didn’t know it was a psychology thing. And now there’s so much more information out there…” After seeing her sister suffer, Chef Miller sought to help others struggling with food disorders. “When I was younger, it was hard for me because I was watching them do the very same thing my sister did… I would sometimes walk away; I didn’t want to deal with it. But as I’ve gotten older, I approach it and I try to reach out and give my concern and also steer them in the direction of getting some help. Usually it’s one of those things where they don’t want to listen. But now I can’t just not say something. It’s important for me to at least know that I’ve tried...” Miller loves seeing the rise of awareness for the well-being and fair treatment of people, especially women. For example, sexism within the culinary industry is something she has never had to deal with. “Maybe I’ve been lucky and maybe it’s because I’ve mostly been self-employed. I have not been a chef in a restaurant.” She believes women chefs are a force to be reckoned with. “I think most women in the food world — we’re tough cookies. It would be a mistake to mess with us.”

Robin's Holiday Recipes

Baked Apple Cinnamon Rolls Serves 8

• 2 tablespoons butter • 2 apples (such as Mackintosh, Gala or Fuji) cored and thinly sliced into 1/4inch thick slices • 12.4 oz container cinnamon rolls with icing (8 count) 1. Preheat the oven to 375 F. 2. Melt the butter in a large skillet over medium heat. Add the apple slices and cook for 3 to 5 minutes, until soft, stirring gently and frequently. 3. Arrange the cinnamon rolls in a 9-inch round baking pan, with one in the center and the rest around the edges. Nestle the apple slices in and around the cinnamon rolls (I arranged them skin-side-up for color). 4. Bake for 12 to 15 minutes, until the cinnamon rolls are puffed up and golden brown. 5. Spread the icing over the warm cinnamon rolls and serve.

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Skillet Apple Pie Serves 8 For the Pie: • 4-5 apples, peeled, cored and cut into 16 wedges each (you need about 6-6 1/2 cups of sliced apples) • 1/2 cup granulated sugar • 1 tablespoon cornstarch • 1/2 teaspoon ground cinnamon • 3 tablespoons unsalted butter • 1/2 cup light brown sugar • 2 refrigerated 9-inch pie crusts • 1 egg, lightly beaten For the Cinnamon-Sugar Topping: • 1 tablespoon granulated sugar • 1/8 teaspoon ground cinnamon 1. Preheat the oven to 350 F. 2. To make the pie, place the apples in a large bowl. In a small bowl, whisk together the granulated sugar, cornstarch, and cinnamon. Add the mixture to the apples and toss to combine. Set aside. 3. Melt the butter in a 9 or 10-inch cast-iron skillet over medium heat. Add the brown sugar. Cook, stirring constantly, for 1 to 2 minutes, or until the sugar is dissolved. 4. Remove the pan from heat and place one of the pie crusts in the skillet, directly over the brown sugar mixture. Top the bottom crust with the apple mixture. 5. Place the second crust on top. Don't worry too much about how it looks — rustic is the best! Brush the top crust with the egg. 6. For the cinnamon-sugar topping, in a small bowl, whisk together the sugar and cinnamon. Sprinkle with the cinnamon-sugar mixture. 7. Cut 4 slits in the top crust to allow steam to escape during baking. 8.Bake for 30 to 40 minutes, until the crust is golden brown. 9. Let the pie rest for 10 minutes before slicing.

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Roasted Butternut Squash with Wild Mushrooms Serves 4 • 2 small/medium butternut squash (halved lengthwise and seeded) • 4 teaspoons unsalted butter • Salt and freshly ground black pepper • 1 tablespoon olive oil • 6 cups mixed sliced wild mushrooms (any ratio and combination of cremini, Portobello, shiitake, oyster, etc.) • 1 teaspoon dried thyme • 1/4 cup sherry 1. Preheat the oven to 400 F. 2. Place the squash flesh-side down on a parchment, or foil-lined, baking sheet. Roast for 20 minutes. Flip the squash, place 1 teaspoon of the butter into each of the squash "bowls" (the part where the seeds were) and season the entire flesh with salt and pepper. 3. Return the squash to the oven and roast for another 15 to 20 minutes, until the flesh is very tender and golden brown. 4. Meanwhile, heat the oil in a large skillet over medium high heat. Add the mushrooms and cook for 3 to 5 minutes, until the mushrooms are tender and releasing liquid. Add the thyme and cook for 1 minute, until the thyme is fragrant. Add the sherry and cook for 1 to 2 minutes, until the liquid is absorbed. Season the mushrooms with salt and pepper. 5. Remove the squash from the oven and spoon the mushroom mixture into the "bowls.”

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Vegan Pumpkin Pie Truffles Makes 20 truffles For the Pumpkin Pie Filling: • 3/4 cup pumpkin puree (not pie filling) • 1/2 cup graham cracker crumbs • 2 tablespoons coconut oil, melted • 1/2 tablespoon pure maple syrup • 1/2 teaspoon cinnamon • 1/2 teaspoon vanilla extract For the Chocolate Coating: • 6 tablespoons cocoa • 5 tablespoons pure maple syrup • 4 tablespoons coconut oil, melted just before using (for me, it took 30 seconds in the microwave) 1. For the filling, in a food processor, combine all the pumpkin pie filling ingredients. Process until blended and

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pretty smooth (graham cracker crumbs never get completely smooth), scraping the bowl of the processor down a few times. Transfer the mixture to a bowl and refrigerate 30 minutes. 2. Shape the mixture into 20 truffle balls and place on a parchment-lined baking sheet. 3. Freeze the truffle balls for 30 minutes. 4. To make the chocolate, combine the cocoa, maple syrup, and coconut oil in a small bowl. Whisk until blended and smooth. It's important that the coconut oil is warm and fully melted to create a smooth chocolate. 5. Drop the pumpkin balls into the chocolate mixture and turn to coat all sides. Use a fork to transfer them to a parchment-lined baking sheet (they will harden right away). 6. Serve right away and/or refrigerate until ready to serve.

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Apple Sausage Dressing with Savory Gravy Makes 1 1/2 cups

Note: The dressing can be made up to 2 days in advance. Cover with plastic wrap and refrigerate until ready to bake. Pull the dressing from the refrigerator 30 minutes before baking. For the Dressing: • Cooking spray • 1 pound mild or hot Italian sausage • 1/2 cup diced red onion • 1 apple, cored and diced (I like to leave the peel on for color) • 2 cloves garlic, minced • 1 teaspoon dried sage • 1 teaspoon dried oregano • 1/2 teaspoon dried thyme • 1/2 teaspoon salt • 1/4 teaspoon ground black pepper • 10 ounces cubed stuffing (unseasoned or seasoned) • 2 tablespoons chopped fresh parsley • 1 1/2-2 cups chicken broth or chicken stock • 1 large egg For the Gravy: • 2 tablespoons butter • 2 tablespoons all-purpose flour • 1 1/2 cups chicken stock or chicken broth • 1 tablespoon tomato paste • 1 tablespoon Worcestershire sauce • 1/2 teaspoon onion powder • 1/2 teaspoon garlic powder • Salt and ground black pepper hers-magazine.com

• Drippings from your turkey, optional 1. Preheat oven to 350 F. 2. Coat a baking dish with cooking spray. 3. To make the dressing, brown the sausage in a large skillet over medium heat, breaking up the meat as it cooks. Using slotted spoon, transfer the sausage to a large bowl, leaving the drippings in the skillet. 4. To the same skillet over medium heat, add the onion, apple, and garlic. Cook for 2 to 3 minutes, until the onion softens, stirring frequently. Add the sage, oregano, thyme, salt, and pepper, and stir to coat. Cook for 30 seconds, until the herbs are fragrant. 5. Add the onion/apple mixture to the sausage in the bowl. Add the cubed stuffing and parsley. Toss to combine. 6. Whisk together 1 1/2 cups of the broth and egg and add to the stuffing mixture. Stir to combine. If the mixture seems dry, add the remaining broth and mix well. 7. Transfer the mixture to the prepared baking dish and bake, uncovered, for 15 to 20 minutes, until the top is golden brown. 8. To make the gravy, melt the butter in a small saucepan or skillet over medium heat. When the butter is bubbly, whisk in the flour until smooth. Whisk in the chicken broth and bring to a simmer. Whisk in the tomato paste, Worcestershire sauce, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and return to a simmer. Reduce the heat to low and simmer for 10 minutes. | H ER S Ma gazin e | D ec em ber 20 1 8 | 41

Roasted Brussels Sprouts with Bacon and Crispy Onions Serves 4 • 1 1/2 pounds Brussels sprouts (ends trimmed and halved through the core). • 3 slices bacon, diced • 2 tablespoons olive oil • Salt and freshly ground black pepper • Crispy fried onions for serving (about 1/3 cup) 1. Preheat the oven to 400 F. Line a large baking sheet with parchment paper or foil. 2. In a large bowl, combine the Brussels sprouts, bacon, oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss to combine. 3. Transfer the mixture to the prepared baking sheet and spread out in an even layer. Roast for 25 to 30 minutes — until the Brussels sprouts are tender and browned and the bacon is chewy and crisp — stirring halfway through cooking. If desired, season to taste with salt and pepper. 4. Transfer to a serving plate and top with the crispy onions.

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Photo credit: Brett Richards

Chef Jamika Pessoa Shares Her True Passion B Y CO U RT N E Y A . H A M M O N D S

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urns out, chefs aren't only experts when it comes to running a restaurant, they also know how to expertly celebrate the holidays. This month, the Hers team wanted to feature creative holiday recipes from some top female chefs. We asked celebrity chef Jamika Pessoa to share a timeless recipe that she wouldn't dare celebrate the season without. She shares that recipe, Sweet Potato Praline Cheesecake, along with the details of how she blossomed into becoming a "chef to the stars." Pessoa says she has been “inspired by other people,” so she hopes that her culinary calling will inspire other women of color. She explained, “Female chefs of color do exist, but we are not represented in the forefront as much as we should be. Therefore, I am inspired to be the face someone needs to see so that he or she can believe that they can do this, too. People need role models that look and sound like them and that are relatable, so I continue to push, and cook and sit at prominent tables so that others can know that a seat is waiting for them, too.” Before becoming this role model, she gave up her corporate marketing executive job to pursue her passion for cooking. “I received my classical training at the Art Institute of Atlanta,” Pessoa says. “Through this program, I was also afforded the opportunity to study abroad in Austria and Venice, Italy. Culinary school gave me the confidence to go out into the industry and work among the best of the best. As a woman, yes, I encountered sexism at times, but I did not let those challenges affect my goals and vision.” Recognizing her yearning to be the boss, she paired her love for cooking and entertaining. In 2006, she began her business, “Life of the Party” Catering. She has been featured as a guest, competition judge, and contributor on several national shows, such as “The Today Show,” “The Chew,” “Guys Grocery Games” and “Unique Sweets on the Cooking Channel.” Pessoa is not only a chef, she’s also a motivational speaker and host of Food Network’s breakout show “Let’s Eat!” Known for her bold flavors and sassy style, she describes her culinary style as “Southern sweet meets Caribbean heat.” Although she loves creating unique meals, nutrition is one of her top priorities. She is a certified nutrition and wellness consultant who advocates for ending childhood obesity. When detailing her childhood memories, Pessoa said, “While all of the kids were outside playing, I fondly remember my grandmother in the kitchen showing me how to knead bread and season foods just right. Never once did she use a measuring cup or spoon. She taught me how to cook by instinct.” 44

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Her culinary talent and lively nature continue to propel her career in front of national cameras and in celebrity homes. In Atlanta, Georgia, where she currently lives, she is a personal chef for celebrities and professional athletes.

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Sweet Potato Praline Cheesecake Yields 12 servings

Ingredients: Crust:

• 2 cups graham cracker crumbs • 2 tablespoons sugar • ½ cup melted unsalted butter

Filling:

• 16 ounces reduced fat cream cheese, at room temperature • ½ cup light brown sugar • 1 teaspoon ground cinnamon • ½ teaspoon ground nutmeg • 1 teaspoon orange zest • 2 teaspoons vanilla extract • 3 eggs • ¼ cup light sour cream • 1 cup smashed sweet potatoes

Praline Topping:

• ½ cup coarsely chopped pecans • 1 tablespoon butter • 2 tablespoons white sugar • ¼ cup brown sugar • ½ cup heavy cream hers-magazine.com

Directions: 1. Spray a 9-inch spring form cake pan with cooking spray. 2. In a small bowl, mix crust ingredients, stirring well into moist crumbs. Evenly press crumb mixture along the bottom and up the sides of the pan. (Tip: Chill pan in the refrigerator for 20-30 minutes to allow crumbs to set.) 3. Preheat oven to 350 F. 4. In a large bowl, beat cream cheese with an electric mixer at medium speed until creamy. Mix in brown sugar, cinnamon, nutmeg, orange zest and vanilla extract. Add eggs one at a time, beating after each. Blend in sour cream and sweet potatoes. Pour into chilled crust and smooth the top. 5. Bake for 40 minutes until filling is set. Using a small knife, go around the edges of the crust to loosen from the pan. Keep cheesecake in the pan and completely cool in the refrigerator. 6. In a small pan, melt butter. Toss in pecans and cook for 2-3 minutes to lightly toast nuts. Pour in sugars. Stir constantly and continue cooking until sugar melts. Add cream, stirring well, to bring mixture together. Remove cheesecake from pan and place on a cake platter. Pour praline topping over cheesecake and chill until ready to serve. Serve with fresh whipped cream. | H ER S Ma gazin e | D ec em ber 20 1 8 | 45

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Chef Ingrid Hoffmann Shows How Food Can Heal BY BROOKE ALLEN

ood Network star Ingrid Hoffmann is a chef, author and host of “Top Chef Estrellas” and “Simply Delicioso.” Her new cookbook “Latin Comfort Foods Made Healthy” provides healthy alternatives to various Latin indulgent recipes. She has partnered with the American Diabetes Association to publish the cookbook. Chef Hoffmann sought to create a cookbook that contains “delicious, easy and simple recipes with a healthy twist.” The book also “celebrates the joys of cooking and eating healthier versions of traditional Latin recipes bursting with flavor, while staying within the nutritional guidelines of the ADA.” Foodies with health issues, such as diabetes, may hide away from fatty comfort foods, but Hoffmann attempts to inspire these foodies to try her “simple,” health-conscious alternatives instead. Hoffmann focuses on health when creating each recipe. "Traditionally prepared Latin foods tend to be carb heavy, deep fried and full of salt and fat… This is a major concern for people with diabetes or prediabetes, but you don't have to say goodbye to your favorite flavors and cherished dishes. Just try their lighter, healthier and easy-to-prepare versions instead.” According to Hoffmann, amateur cooks can sometimes be deterred by time-consuming meals. Her recipes feature quick eats that might not keep you cooking all day. "The best part is you get to enjoy the foods you crave without having to spend all day in the kitchen preparing them.” As a “lupus warrior,” Hoffmann curated her own diet in an attempt to ween off the medication she was taking. She believes food itself is capable of healing. “Soon you will learn just how healing food can be!” Her “healthy and easy” diet has been transferred into her cookbook in an attempt to provide “cheat meals” that anyone can cook.

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The “Chica Tips” featured in the book supposedly help all levels of chefs achieve the perfect meal, while also providing information on how to store your meals and knowledge of various ingredients. The cookbook contains recipes for breakfast, snacks, lunch, dinner and dessert. Hoffmann begins “Latin Comfort Foods Made Easy” with: “This book is for the many diabetes sufferers out there; may you find a little comfort and hope in my recipes. After all, food is medicine and love.”

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Two Recipes from Chef Hoffmann's New Diabetes-Friendly Cookbook, "Latin Comfort Foods Made Healthy" â&#x20AC;&#x153;My apologies to Spain, but I love this version of paella more than the original," Chef Hoffman said. "The quinoa seems to soak up the flavor more than the rice or arroz bomba that is used in this classic Spanish dish. I find paella to be such an easy and beautiful dish to present when serving multiple people. One key ingredient is saffron. I use Persian (Iranian) saffron, which I buy online, because I prefer it to the commercial versions you find at the supermarket. It has so much flavor, so a little goes a long way. I store it powdered in my fridge and use it in stews, soups, rice, veggies, etc.

Quinoa Seafood Paella Yields 8 servings

Prep time: 20 minutes Cook time: 33 minutes Total time: 53 minutes 1 tablespoon extra-virgin olive oil 1 onion, finely chopped 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 4 cloves garlic, minced 1 tablespoon tomato paste 1 teaspoon Spanish saffron threads 1 cup uncooked quinoa, rinsed 2 cups unsalted chicken broth 1 10-oz can diced tomatoes 1/4 teaspoon coarse salt 1 pound wild, never frozen, large shrimp, peeled and deveined (about 30) 1 pound calamari rings 3 tablespoon chopped fresh flat-leaf parsley 1 lemon, cut into 8 wedges 1. Heat the oil in a large nonstick skillet or paella pan over medium high heat. Add the onion, bell peppers and garlic.

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Cook, stirring occasionally, until the vegetables are tender, about 8 minutes. 2. Add the tomato paste and saffron to the skillet, stirring until well mixed. Add the quinoa, broth, tomatoes and salt. Bring to a boil. Reduce the heat to medium low. Cover and simmer until the liquid is absorbed and the quinoa is tender, about 20 minutes. 3. Tuck the shrimp and calamari into the quinoa mixture. Cover and cook until the shrimp and calamari are cooked through, about 5 minutes. Remove from heat. Sprinkle with parsley and garnish with lemon wedges.

Chica Tip: Washing your quinoa thoroughly before cooking is a very important step. The quinoa grain is covered with saponin, which gives it a bitter taste. Choices/Exchanges 1 starch, 1 non-starchy vegetable, 2 lean protein Basic Nutritional Values Calories 210 Calories from Fat 35 Total Fat 4.0 g Saturated Fat 0.6 g Trans Fat 0.0 g Cholesterol 195 mg Sodium 260 mg Potassium 590 mg Total Carbohydrate 23 g Dietary Fiber 3 g Sugars 5 g Protein 21 g Phosphorus 335 mg

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Fennel, Radish and Orange Salad Yields 6 Servings

â&#x20AC;&#x153;I have two favorite salads that I will never, ever tire of eating. This is one of the two. I make it for every single dinner party and take it to friends' homes for potlucks because even the pickiest salad eater will fall in love. The colors and presentation really are beautiful. I hope you enjoy it as much as I do.â&#x20AC;? Prep time: 15 minutes Cook time: none Total time: 15 minutes 2 tablespoon sherry vinegar 2 tablespoon extra-virgin olive oil 1 teaspoon honey 1/2 teaspoon salt 1/4 teaspoon pepper 2 navel oranges, peeled and cut into sections 1 fennel bulb, halved, cored and thinly sliced 6 radishes, thinly sliced 1/4 cup chopped fresh mint 1 5-oz container baby arugula (about 6 cups) 1. Whisk together the vinegar, oil, honey, salt and pepper in a large bowl.

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2. Add the oranges, fennel, radishes and mint. Toss until well mixed. 3. Serve over a bed of arugula.

Chica Tip: I like serving my salads on platters by layering the ingredients, instead of in bowls. Not only does this make for a pretty presentation, but it also keeps the salad toppings from ending up at the bottom of the bowl. Choices/Exchanges 1/2 fruit, 1 non-starchy vegetable, 1 fat Basic Nutritional Values Calories 110 Calories from Fat 45 Total Fat 5.0 g Saturated Fat 0.7 g Trans Fat 0.0 g Cholesterol 0 mg Sodium 240 mg Potassium 520 mg Total Carbohydrate 16 g Dietary Fiber 5 g Sugars 11 g Protein 2 g Phosphorus 55 mg

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Chef Jennifer Booker's Authentic Southern Cuisine with a French Twist 52

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hef Jennifer Booker describes an abundance of love in her childhood, especially surrounding food. Her family is from the Mississippi Delta and they are

farmers. “I just grew up around my grandparents, and great aunts and uncles, and they had gardens, and chickens, and hogs, and cows, and all of that went with it,” Booker says. “So, I watched them hunt and grow, and then harvest that food, and [then] slaughter the hog or make the butter, and [there was a lot of] love and family around all of that.” Although cooking was central in her family, it wasn’t thought to be a career choice. When Booker asked her parents about becoming a chef, they told her “no.” She said, “They were both the first of their families to ever go to college and 20 years ago being a chef, either you were a European white man or kind of like a dropout, a degenerate or a bum. It wasn’t a career, definitely not like the superstars the Food Network has made us to be. So, my dad was like, ‘Look, get your undergraduate degree and then I don’t care what you do.’ And so, I did. I got an undergrad university of Tulsa in the spring and I started culinary school that fall. I haven’t looked back since.” Booker calls her cuisine style “modern Southern healthy cuisine with a French accent,” which was inspired by her year of training in Paris at Le Cordon Bleu. “So, I’ll take [a] southern dish and I’ll add some French ingredients or French aesthetics, and I’ll do the same with the French dish and make it more southern... It makes it more approachable.” Of her dessert specialties, she says while laughing, “My lemon pound cake is the bomb,” adding that she also mixes cocktails. “I make wine and brandies and infuse liquors and alcohol.” She says she loves to “cook everything,” so the best question for Booker is what can’t she do? “Most cuisines have a lot of flavors and a lot of techniques, and so I would say probably Asian because that label is over such a huge amount of food. You have people think, ‘Oh, well that’s Chinese, that’s Japanese, Tai and Indian.’ You know, so much under that label of Asian. So, I have learned to make some different dishes and I know my way around pretty well, but I would say that I could learn a lot more under that Asian cuisine umbrella.” After surpassing her family’s career expectations, she still has many other professional goals. “I definitely am ready for a hers-magazine.com

brick and mortar restaurant,” she said, but she wants to ensure that the timing is right given that she is now divorced and raising her two daughters. One is in college and one is finishing high school. She also wants to host her own cooking show. “I think that would be a blast, and I love to teach, so that’s a way to get that information out there. I’ve done ‘Cutthroat Kitchen’ [and] I really wanna do another competitive cooking show. Just to kind of prove myself, I guess.” Besides timing, the other pervasive impediments to her career aims are sexism and racism. “It’s kind of ironic that we are expected to be in our home kitchen, for a lot of reasons. Then in a professional kitchen, you hear, ‘Oh, you’re a distraction’ or ‘you’re not strong enough’ or ‘you can’t handle the heat or the stress or the pace,’ so we have to really just push our way forward into the kitchen and show that we’re talented and skilled and capable because of the fact that we’re women or despite the fact, depending on how you’re looking at it. Then being a black woman, there’s the other barrier you have to push | H ER S Ma gazin e | D ec em ber 20 1 8 | 53

and knock down. The expectation is that ‘Oh, you’re a black female chef, so you must only cook soul food or only fry chicken or have never traveled or been trained.’ So all of that going on.” In everyday life, making home-cooked meals can provide bonding experiences in families and even in romantic relationships, according to Booker. “Men like a good meal but they also like to be taken care of and catered to. So, if you can cook like a slamming meal, and it’s his favorite and it tastes good and it looks good, [then] you’re more than halfway there. If you’re halfway cute, then you’re probably all the way there.” Ambitious but grounded, she believes that women can have it all, but there’s a caveat. Women cannot have it all at once, but over time they can, according to Booker. She says that her mother complains, “‘You just do too much and you try to do it all,’ and I’m like, ‘Mom, I’m gonna blame your generation because ya’ll told us we could have it all.’” She advises, “[Women] have to get to that point to be okay with, ‘Oh, it will take some time.’” ~AJ

Apple, Cranberry and Pecan Galette “This free-formed tart, also known as a French Galette, is as easy to make as it is elegant to serve.” Yields 8 servings

Ingredients: Pastry Dough: 1¼ cup all-purpose flour ¼ teaspoon salt 1 teaspoon sugar 7 tablespoons cold unsalted butter, cut into chunks 3 tablespoon cold water 1 large egg, beaten + 1 tablespoon water Filling: 1 cup dark brown sugar 4-5 medium apples (Honey Crisp, Gala or Granny Smith) peeled, cored and cut into ¼- inch thick slices 1 cup dried cranberries ½ cup water Garnish: 2 tablespoons sugar ½ cup toasted pecans, chopped ¼ cup powdered sugar

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Directions: 1. Preheat oven to 375 F.

10. Remove from heat, cool slightly and drain, reserving Âź cup of the liquid.

2. Sift together the flour, salt and sugar.

11. Mix the cooked cranberries to the apple mixture along with the reserved liquid.

3. Cut the cold butter into the flour mixture until the mixture resembles coarse cornmeal.

12. Remove dough from refrigerator and allow to temper for 10 minutes.

4. Add the cold water, one tablespoon at a time, and stir until the mixture comes together into a loose ball.

13. Remove plastic wrap and roll out on lightly floured parchment paper, into a 12-inch round disc.

5. Turn out onto a lightly floured surface and shape into a disc.

14. Brush excess flour from dough and parchment paper and transfer to a baking sheet.

6. Wrap in plastic wrap and refrigerate at least 30 minutes. This pie dough can also be made up to two days ahead, tightly wrapped and refrigerated. 7. In a large bowl, combine the apples and brown sugar, set aside. 8. In a small saucepan, combine the dried cranberries and water. 9. Bring to a boil, then reduce heat and simmer for 10 minutes, or until cranberries are plump and tender.

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15. Spoon apple mixture into the center of the tart round and fold dough edges up around the fruit mixture. You should have a 6-inch circle of fruit showing at the top of the tart. 16. Brush dough with the beaten egg mixture, sprinkle with sugar and bake for 30 minutes, or until the fruit mixture is bubbling and crust is golden brown. 17. Garnish with a dusting of powdered sugar and chopped pecans.

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ave you ever felt like your fairytale romance is turning into a nightmare? Did you fall in love with Jekyll but are now coming face-to-face with Hyde? Has your partner told you that you are imagining things, and everyone thinks you’re crazy? Do you tell yourself that if you can just hold on a little longer, they will change back into the person you fell in love with? If you are asking yourself these questions, then it may be a warning that you are a victim of narcissistic abuse. Narcissism is a personality disorder, as determined by the Diagnostic and Statistical Manual of Mental Disorders, 4th. Edition, the manual published by the American Psychiatric Association. According to the DSM-IV, narcissism is defined as “a pervasive pattern of grandiosity (in fantasy or behavior), need for admiration, and lack of empathy, beginning by early adulthood and present in a variety of contexts.” In other words, a narcissistic person loves themselves and only themselves. If your new or potential partner displays any of these signs, it’s important to step back and take a deeper look to ensure you aren’t entering what could potentially become a painful and toxic relationship. Narcissistic abuse follows

Are You Dating A Narcissist?

very specific stages, and while it may not be realistic to take your partner to a psychiatrist for a diagnosis after the first date, there are several red flags to be on the lookout for. Here are 7 early-warning signs to help you determine if you are a victim of narcissistic abuse:

1. Narcissists are very charming. Their charming behavior is called “love bombing” and occurs in the early stages of the relationship. Narcissists deliberately roll out the red carpet on the first several dates. They might bring flowers and take you to the nicest restaurant in town, or they may tell you that you are the sexiest person they’ve ever met. The texting and calling will become incessant, but you’ll feel like this person really adores and loves you, so you won’t mind. You’ll want to continue this relationship because the high you receive from this feeling of “true love” is like a drug — you’re addicted. For the narcissist, it’s not about love, it’s about winning you over and becoming the next hit of the drug they need. Your needs don’t matter.

2. Narcissists move quickly. Narcissists move very fast because they don’t want you to perceive any of their flaws. They want to ensnare you in their web so they can get what they want from you: your adoration, devotion, or love. They constantly need the rush of someone or many people worshipping them, and you are merely their latest supply source. The narcissist may tell

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you in the first two dates, “I’ve never met anyone like you, or “you are my soul mate.” The words “I love you” come quickly, and you are expected to say it back. A narcissist may also pressure you for sexual intimacy very early in the relationship with nothing less than monogamy expected on your part. A narcissist wants it all and wants it all now. He wants you to be his “girl” as if you are his property. The monogamy may last a mere few weeks or months, but for the narcissist, “wanting it all,” often includes other women.

3. Narcissists love to talk about themselves.

yourself for an onslaught of mind games. This is the second phase of a narcissistic relationship — the devaluation stage. For example, if you don’t want to go to an event the narcissist wants to attend, then you may suddenly find yourself receiving the silent treatment. You are expected to text back immediately, but the narcissist will wait days to respond. They may also evolve into the victim. They might say, “Oh, I see. I really wanted to do that, but you don’t want to make me happy. That’s okay.” However, you know it’s not really okay in the narcissist’s eyes. This tactic is a form of manipulation and it’s used to control you.

5. Narcissists "gaslight" you. A narcissist is skilled at constantly turning the conversation back to how wonderful they are. They may brag about their wealth, cars, intellect, expensive home or boat. However, the narcissist doesn’t ever reveal anything deeper about themselves — their values, beliefs, emotions or fears. He or she may try to appear empathetic or authentic to win you over, but the stories they share are shallow and often manufactured. Watch carefully for their story to change overtime or be manipulated to fit the current circumstances.

4. Narcissists like to punish you for not complying to their wishes. If you don’t abide by what the narcissist demands of you, brace

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This is a psychological term that has recently gained popularity in the media. “Gaslighting” is a form of emotional and mental manipulation used to distort the victim’s sense of reality. The victim starts to believe they’re crazy and doubts their own eyes and ears. A person who gaslights another often uses retorts such as, “I didn’t say that,” or “You must have misheard me,” or, my personal favorite, “You really are going crazy. Everyone can see it.” Because the narcissist wants to control you, they sequester you from friends and family so you can focus all your time, attention and energy on making them happy. These manipulative tactics keep you off-balance and constantly relying on them. You lose confidence in yourself. Trust your gut and believe in your reality.

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6. Narcissists don't respect others. One key trait of a narcissist, according to the DSM-IV, is a grandiose sense of self. This superiority is reflected in the sense of entitlement they impose on any situation. For example, a narcissist may treat a server in a restaurant with disrespect and leave a minimal or non-existent tip. A narcissist may speak down to those they believe are “beneath” them. There is no sense of humanity and they believe everyone, and everything, is on this earth to serve them.

7. Narcissists don't take responsibility.

If you believe you are a victim of narcissistic abuse, there is hope. Seek counseling, confide in friends who support you or meet with a trusted church leader. Also, you can visit the websites below for more resources on narcissistic abuse and how to seek help. These are two websites that can provide resources: https://www.thehotline.org/ https://www.helpguide.org https://www.womenshealth.gov/relationships-and-safety/gethelp

For narcissists, it's always someone else's fault. They often show no respect for other people’s time. They may be consistently late, but blame you for it, even though you were ready 30 minutes early. If the checking account is low, it’s not because he played an expensive round of golf or bought a new suit, it’s because you had the audacity to eat lunch out twice that week. A woman named Julie, who was married to a narcissist, once told me her husband blamed her for being arrested for shoplifting. He told Julie, “I went to buy your father a Father’s Day gift, so it’s your fault I went to jail. Had I not been in the mall in the first place, this would never have happened.” After the control and manipulation, you may find yourself feeling the need to push back. This can lead to the next stage, which Dr. Lundy Bancroft, a psychologist who specializes in abuse, refers to as “the eruption.” You may feel the tension building over time, but you aren’t sure when he will finally blow. The slightest thing will set him off. After he rages at you, he will feel better, and that takes you into the next phase called, “hearts and flowers.” During the hearts and flowers stage, he is doing everything he can to apologize in his own demented way. He may say things like “you know how to push my buttons” or “it’s your fault I get angry because I love you so much.” This stage is critical because it’s the reason many people cannot leave a narcissist. This stage gives you hope once more in the relationship – you feel like he is truly committed to change this time – until the cycle begins all over again and again. “Guard your heart," as they say, and keep your eyes and ears open for the warning signs above. They could keep you safe and protected from a toxic relationship with a narcissist.

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5 Frugal Wine Gifts Under $40 BY M E R I L E E K E R N If you’re wondering what to get the oenophile in your life this holiday season, then look no further. You can actually impress your loved ones without doing major damage to your bank account. Here are five wine gifts under $40 that are sure to satisfy:

1. The Dreaming Tree Wines Cork Speaker, $35 Just in time for holiday gifting, this limited-edition wine cork also doubles as a bluetooth speaker. It uses the wine bottle to amplify sounds and brings your favorite music to life, while simultaneously keeping your favorite wine flavorful. The perfect gift for music and wine lovers alike, this cork speaker is being sold alongside a bottle of a fan-favorite, awardwinning Dreaming Tree Crush Red Blend. A portion of proceeds will also be donated to Living Lands and Waters and The Wilderness Society, which strives to protect our nation’s major rivers and forest areas.

2. Fathers + Daughters Cellars Wine, Starting $21 Located in California’s Anderson Valley, Fathers + Daughters Cellars produces small-batch, award-winning wines from the family’s vineyard. This family’s hands-on labor of love began in 2012 when their youngest daughter, Ella, was born. At four weeks old, Ella rode in a backpack as the family harvested its first batch of Ella’s Reserve Pinot Noir. They are a high-touch, small-production family venture. With 72 acres of vines, you can find your wine connoisseur something they love, from Pinot Noir, Sauvignon Blanc, Chardonnay or even Gewürztraminer. You will find their fingerprints on every step of the process, from the harvest, to the press, to the bottle. 60

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3. Spoken Barrel Wines, $19.99 Proudly made in Washington State, Spoken Barrel wines include two rustic bold reds any wine aficionado will adore: a flavorful Cabernet Sauvignon and a complex, rich Meritage Red Blend. Highlighting the exceptional quality of grapes from Washington’s famed Columbia Valley, the resulting collection is both rugged and refined — a hallmark of this winery. Spoken Barrel also debuted a sleek and handsome bottle and sans paper label, with each bottle adorned with the number

42 — a nod to the brand’s roots in the heart of Washington, the 42nd state in the union.

4. Meiomi Sparkling Wine, $26.99 The new Meiomi Sparkling Wine just launched nationwide, just in time for those holiday entertaining occasions. It is a North Coast sparkling wine made in the traditional champagne-making method. Exuding aromas of green apple, with hints of peach nectar, crunchy pear, citrus and honey, combined with a fresh minerality, it’s a refreshing option that pairs well with nearly any cuisine — from gourmet to backyard barbeque. The wine itself is a light straw color with a whisper of pink, paying tribute to Meiomi’s origins as a Pinot Noir house.

5. Woodbridge by Robert Mondavi Go-Glass, $2.50 Packaged in a shatterproof, single-serve, ready to pour cups, Robert Mondavi’s Go-Glasses are the perfect stocking stuffer, secret Santa or just-because gift to give this holiday season. They’re also a convenient, no fuss entertaining option for your holiday revelry — whether that be a private dinner for two or a group get-together with those you love to be around. These single-serve wine options are certainly a great alternative for those non-champagne drinkers. Retailing for only $2.50 each, they are great for entertaining in bulk, while not breaking the bank. The Go-Glass is now available nationwide in Cabernet Sauvignon, Chardonnay, Pinot Grigio and Red Blend, offering a flavor choice suitable for pretty much anyone.

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WHY ARE YOU HERE? BY D R . H E L E N A J U D I T H ST U R N I C K

hy are you here? This is an ancient question. For hundreds of years, it was asked of all entering initiates at medieval monasteries before they could enter. It still remains a question for each of us as we face the purpose of our earthly lives. Alfred Einstein, commenting on the mysterious intentionality of our lives, suggested a sacred raison d’etra: “Strange is our situation here upon earth. Each of us comes for a visit, not knowing why, yet sometimes seeming to a divine purpose.” Einstein suggests the connection between spirituality and “a divine purpose” for our existence. Each of us is born with the inner answer to why we are here: to seek and fulfill our Divine Missions. These missions are simultaneously both public and private. Although you may not yet have found your role, it exists as part of your identity. We can even restate the premise as the search for authentic self. Just as every person has an individual identity, there are many individual paths to discovery. We cannot all be world leaders, Nobel Prize winters, an Einstein or Madame Curie, a Picasso or O’Keefe. Instead, we are intended to take up the mantle that fits us, however humble or great. Here the meaning of both the public and private dimensions of our mission is clarified: 62

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• To know ourselves • To know the Divine within us Achieving these elements of “knowing” is to merge with the Consciousness of Oneness, the vibrant core of the universe. Still uncertain? Try these revelatory methods: 1. In your journal, write down your life’s compelling passions. What do they reveal about you? 2. Practice these life-giving rituals (e.g. prayer, daily walks, meditation)? 3. Live more mindfully (e.g journaling, yoga, time spent in daily silence)? 4. Other actions: take workshops; ask others about their life missions; laugh (what’s funny matters.) Ultimately, the dramatic journey of each life sums up our missions fulfilled in the quest for our authentic selves and the Divinity within each of us. hers-magazine.com

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Changing Faces and Making Up with Erica Dixon BY K E I T H J O H N S O N

nown for her oft-contentious relationship with her ex (Lil Scrappy) and his mother (Momma Dee) on VH1’s “Love & Hip Hop: Atlanta,” Erica Dixon plans to enhance her professional image. Dixon stepped away from her reality TV career after season 5 of LHHATL and instead moved into the beauty industry. In 2014, she launched Klass6, her own line of formfitting dresses and casual wear. “I’ve had my own women’s boutique and hairline since.” After leaving the show and declaring, "I can honestly say I’m at peace and I’m happy,” Dixon is returning to the

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show that made her a household name. She is still, however, pursuing beauty, but makeup has now become her focus. “I met Color U [Cosmetics] through an old makeup artist I used to work with named Neema Ali,” she explains of her transition. “I wanted to step outside the box, you know, do something different.” Her insecurities as a child first discouraged her from stepping out into the limelight. However, as she grew older, her insecurities transformed into a new confidence. “My favorite cosmetic application is lip gloss because, growing up as a kid, I was so ashamed of my lips. I got teased so much. hers-magazine.com

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It was terrible. I was like the ugly duckling with these huge lips. Once I got older, I grew into my lips and I started getting compliments like, ‘Are your lips real?’ Now the tables have turned and I’m in love with my lips.” Skin care is a huge component within the beauty community, and Dixon let us in on some of her beauty secrets. “I don’t really wear makeup myself. That’s what keeps my skin so clear. I also drink plenty of water. People ask me what am I using for my skin and I say… water? Plus, I practice clean eating. I just went vegan a couple of months ago.” The path to clean eating was an easy lifestyle change for Dixon. “Someone challenged me to be vegan and they didn’t think I could stick to it. After being able to do it for 30 days, I challenged myself and I went another 30 days. I just felt a difference in my body. I had more energy, and healthier hair and skin.” The 34-year-old single mother is devoted to uplifting women and creating comfortable clothes for women of all sizes. “My fall fashion this year is oversized everything. I love oversized tops. I’m sticking with skinny jeans, though. I also love a mean heel, maybe 5 to 6 inches, or a nice boot, and I’m good.” Dixon also enjoys being able to help her 13-year-old daughter, Emani Richardson, find her own personal style. “I try to tell my daughter to let me help her dress because she doesn’t have style yet. But she always says ‘no’ because she wants everything to match. I tell her everything doesn’t have to match completely. There are colors that coincide and contrast nicely with each other, but she refuses to let me help her out. However, when I put her looks together, she always says, ‘Oh, Mom, can you start putting my clothes together now?’” In terms of her outlook for the future, she is at peace with uncertainty and relishes her family ties – both on and off camera – as a means of hope. “Nothing really scares me at this point. Whether it’s parenting or my career, I just expect the unexpected. Even with being back on ‘Love & Hip Hop: Atlanta,’ I look forward to the family the show brings together.” Grounded is probably the best way to describe Dixon, who refuses to stray from her personal beliefs and style. “If it’s business or fashion, no matter what, I’m going to be true to myself. I never wanted to be apart of a popular crowd, or wear what this person wears, or look like another person. I’ve always wanted to just be Erica. I wanted that to be noticed about me the most. So, I’m always sure to stay grounded and humble.” hers-magazine.com

Erica gets the finishing touches on her makeup for Color U Cosmetics shoot

She will become the new spokesperson for the brand.

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BreakingDown the Truth About Cellulite Ashley Black Says You Should Focus on Fascia Rather Than Fat

s a child, Ashley Black was diagnosed with an aggressive form of Juvenile Rheumatoid Arthritis. Her doctors told her she would be in a wheelchair by the time she was 25 years old. Determined to fight her diagnosis, Black began a long and arduous journey into researching the human body. Utilizing her background in engineering and her education as a fitness instructor, Black went on to develop a fusion of tissue therapy, internal stretching, body mechanics and core activation techniques to bring a holistic approach to wellness, sports performance and recovery. Her unique insights contributed to the creation of a new realm of science: Fasciology™ – the study of fascia. Black boasts a whopping 1 million followers on Facebook, as well as 81,000 followers on Instagram and over 60,000 subscribers on YouTube. She has a loyal following who swear by her FasciaBlasters, including celebrities such as Khloe Kardashian, who demonstrated how to use it on an episode of “Keeping Up with the Kardashians.” In addition to removing cellulite, Black claims the FasciaBlaster also helps reduce pain and increase blood flow and flexibility. She garnered so much attention for her study of fascia that she wrote a book about it titled “The Cellulite Myth: It’s Not Fat It’s Fascia.” hers-magazine.com

The book goes over the same things she has spoken about on her various social networking platforms, including the videos she posts regularly about fascia and FasciaBlasters. In order to understand how her product works, it’s essential to understand what faschia is. In a nutshell, fascia is the body’s connective tissue that sits under your skin and over your muscles and organs. When the fascia becomes stressed, such as when you overexert yourself, it can cling to your muscles, bones or skin. When it clings to the skin, we can see those wonderful dimples that we refer to as cellulite. By using the FasciaBlasters, it goes deep enough to reach your fascia and break up those clumps. This is not a short process by any means. The first thing you have to do is heat yourself up both internally and externally. First, Black suggests doing a bit of cardio to get your heart rate and body temperature up. Next, she recommends sitting in a hot shower or a sauna in order to loosen up your fascia, making it easier for the FasciaBlasters to do their job. The next step requires oiling yourself up. Black sells customized oils for this purpose (retails for $70 to include the After Blaster lotion), but I’m sure plain old coconut or olive oil will do the trick. This is to help the claws of the FasciaBlaster | H ER S Ma gazin e | D ec em ber 20 1 8 | 67

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glide over your skin. It’s crucial to use enough oil to become your own personal slip and slide because using the FasciaBlaster can be painful or some may prefer to say "uncomfortable." Because the fascia is underneath the skin, Black encourages her followers to really push that blaster in as much as possible in order to reach it. Then get to work and rub the FasciaBlaster on whatever cellulite you see, with the goal of “opening fascia at the deeper layers and breaking up fascial adhesions.” You can rub it in a straight line or either up and down or side to side is fine; just don’t do it in a circle. You should be pressing it hard enough that your skin turns red, which indicates the increase in blood flow. This is what you want to see because, as Black explains, there are many important and healthy nutrients in the blood that help to hydrate the fascia and smooth it out. Don’t be alarmed if your skin gets bruised. According to the book, this is actually a good thing. The last step is to apply a cream to soothe the skin, which Black also sells on her website.

Finding Fascia: The Outcome So, what were the pros? I wouldn’t say the FasciaBlaster helped to improve my flexibility, but it definitely helped to relieve some tension. I liked to use it after my workouts and it was perfect for working out those knots in between my shoulder blades and on my calves. My job requires me to sit at a desk for several hours, and this can lead to a lot of knots building up in my lower back and shoulder blades, and the FasciaBlaster helped to relieve some of that pressure. What about the cons? Like I mentioned, the process can be quite painful. Not only that, it’s a time-consuming ordeal. In order to see the best results, you need to do the heating process both internally and externally. That means when you get off from a long day at work, you need to be committed enough to work out. After you’re done with cardio, it’s time to take a nice, hot shower (or sit in a sauna) to loosen up that fascia. Then it’s time to blast away that cellulite. It’s not that the actual fascia blasting procedure takes a long time by itself, but when coupled with the heating process you must do first, you’re looking at an hour at the very least. And there’s no point in doing it if you’re not going to be consistent because you won’t see results otherwise. Also, fascia blasting is not for the faint of heart. My skin, which is already prone to bruising, looked like a banana that had been sitting on the counter for several days too long. My legs looked red and irritated, not to mention the pain I experienced while doing it. So, does it work? In theory, the FasciaBlaster is a viable way of breaking up your fascia and getting rid of that pesky

Ashley Black (right), creator of the FasciaBlaster (below), which can be used for major coverage areas. It reatils for $89. It also comes in smallers sizes to tackle specific areas.

cellulite. In the two weeks I used the product, it did seem like my cellulite was slightly less noticeable. However, that might be because it was hidden beneath all the bruises. Ultimately, I would not recommend investing your money into this product unless you are willing to put in the time and effort it requires. It also helps if you have a high tolerance to pain.

~ Nikita Kanev

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Baby Feminists Shaping Young Minds for a Feminist Future BY B RO O K E A L L E N

hat’s too early to begin talking to your kids about society’s –isms, specifically feminism?

Narrowing the list of feminist icons to feature in the book was the “most challenging” aspect for them. Babbott-Klein said they “spent months researching all kinds of people” using many mediums, “including articles, documentaries, and crowd-sourcing recommendations on social media.” She said, “We always thought of our featured feminists as a team, and we knew we wanted a team that represented people who had a diverse range of accomplishments, looked different from each other and, of course, had fought tirelessly for gender equality.” Featuring lesser-known icons was a goal for the authors. “We also decided that we wanted people who were relatively current, and we wanted a mix of known and lesser-known figures.” Readers may be surprised to discover that America’s first female presidential nominee did not make the book. “If Hillary Clinton had won, I think this book would have felt like a trophy, a book about victory, look how far we’ve come. I also think she would have been in the book if she’d won. In fact, maybe the whole book would have been just about her. ‘Look, HRC was a baby! And now… president’ So, basically, it would have been an entirely different book.” Because Clinton did not win, the authors say the book is about “resistance” rather than victory. “It’s a book

It’s never too early, according to Libby Babbott-Klein. In this regard, she wrote the children’s book “Baby Feminist” (Viking) to show what changemaking women, such as Gloria Steinem and Michelle Obama, might have looked like as babies. The watercolor illustrations done by Jessica Walker are accompanied by simple text, including “Before she rose to the Supreme Court, Justice Ruth Bader Ginsburg was...a baby.” Babbott-Klein is a producer and creative director who ran the video department for Al Gore›s Alliance for Climate Protection and launched a feminist jewelry line (Libby B.K.). Walker is a multidisciplinary artist, filmmaker and educator who is an assistant professor of fine arts at Parsons School of Design in New York. Her work is housed in the permanent collections at the San Francisco Museum of Modern Art Research Library, Yale University Haas Family Arts Library and the University of Washington Art Library. Both Babbott-Klein and Walker are young mothers who want to help parents mulling how to raise kids with feminist values. The authors say all the women in the book are their personal idols. “Every one of [the icons] set their sights on a dream and accomplished it against nearimpossible odds. And every one of them has made the world a fairer place, despite the immense amount of work we still need to do.” 70

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about fighting. It’s a book about beating the odds. It’s a book that says, ‘equality does not come easy, and we can’t give up now… [Hillary] is amazing and inspiring, but her loss still feels very personal and raw, and it felt too sad to be celebrating her at this moment. It just felt too personally painful.” Equality entails numerous societal issues, including diversity, which is a huge theme both Babbott-Klein and Walker wanted to portray in this book. When detailing their views on the theme of diversity, Babbott-Klein said, “One of the first things we teach young children are the colors of the rainbow. And whether we talk to children about it or not, they see color in people. They don’t ascribe meaning to it [like] adults do, but they do see it. So, if we only read them stories about people with one skin tone, then they begin to ascribe meaning. Then they begin to think- what about everyone else? What is wrong with them? Why don’t I see anyone like me? What is wrong with me?” The book illustrates a multitude of cultures. Historically, only the dominant social group is shown in children’s books, and both women sought to change that. Babbott-Klein stated, “We hope this book sets the expectation that the best books are about all kinds of diverse people, and all kinds of people can do anything.” Both boys and girls are the target audience for this book. Babbott-Klein has a daughter, while Walker has a son, and they said both of their children “love this book.” The authors believe children should be taught that feminist icons can be both male and female. “We also hope to begin to instill hers-magazine.com

the message that it is everyone’s responsibility to fight for equality, regardless of gender.” Barack Obama is the only man in the book because they “felt very strongly” about including men. “Women so often only get recognition through their spouses, so we liked that Barack’s feminist work is so connected to his wife. He wouldn’t have made the cut if it weren’t for her, and we like the subversiveness of that.” Since becoming parents, they have become even more aware of how gender roles are imparted both verbally and nonverbally. “I frequently hear caretakers say things to young girls like, ‘Be careful.’ This drives me crazy. What does that even mean? It just means ‘be afraid,’ it doesn’t actually translate any information. It just instills a general feeling that girls should not trust their own instincts and not take risks.” As an alternative, Babbott-Klein suggests giving “specific, useful advice” that adheres to the situation. For instance, she says, if a girl is at the top of a slide, rather than say, “Be careful,” instead say, “Hold on to the side.” If she’s running with a stick, then say, “Put down that stick.” The authors notice the sexualization of young adults and children, especially girls. Babbott-Klein said, “Nonverbally, what I notice, is that adults are much more touchy-feely with girls than they are with boys.” In addition, the authors believe adults sometimes put young girls in uncomfortable situations by asking for a hug or a kiss. “Adults frequently squeeze, tickle, tousle, poke, or otherwise touch our girls without asking our kids’ permission first,” noted Babbott-Klein. “This greatly upsets | H ER S Ma gazin e | D ec em ber 20 1 8 | 71

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me.” The authors believe consent should be taught at a young age, and parents should encourage their daughters to listen to their gut feelings whenever they feel unsafe. The authors believe young girls should be taught different values that are not focused on their looks. Saying things to girls like “you look so pretty” teaches children that their beauty is their value, according to BabbottKlein. Alternatively, “I try to encourage people to say, ‘You are so smart.’” In the wake of the #MeToo movement, Babbott-Klein tell us her hopes for the future as sexual assault becomes a more prevalent conversation. “One of the major changes that I see as a result of the #MeToo era is that we are finally beginning to trust women and their stories.” The rise of sexual assault victims coming forward could change the world of children’s books, and both authors hope to see “a broader range of books published with more female characters, and more books that take risks in challenging gender stereotypes.” The rising generation provides hope for the authors. “Children’s books can give us hope that the next generation can be different.” Children’s books sometimes provide foundational personal and

'Children’s books can give us hope that the next generation can be different.'

Libby Babbott-Klein, author

Jessica Walker, illustrator

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social themes, so the authors realize the enduring impact that their book can have. “As children, these early books are the stories they will never forget. They can define our children’s very sense of what a story is, what a book can be, and who are the characters that they’ve never not known.” Babbott-Klein and Walker wish for their book to provide hope and empowerment to young children. “We hope that this will be one of the first books that children encounter in their lives. So, we hope that this book, and ther books like it, set the stage for reading for our children for the rest of their lives. We hope this sets their expectations that the best books are about all kinds of diverse people. We hope that this sets their expectation that all kinds of people can do anything.”

Other ways caregivers of young children can raise young feminists: 1. Seek out books and stories that include girls and women. 2. If you have books that you love, that have no female characters, just change the pronouns. Make them about girls. 3. Try using female pronouns when describing animals, toys, stuffed animals, or other inanimate objects with children. 4. Teach children about inspiring men and women. 5. Focus on consent. Make sure that you, and particularly adults who are not primary caretakers, ask before touching your children. 6. Be conscious and creative. Think about your own ways to incorporate feminism into your home in ways that work for you and your family.

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Holiday Books for Foodies The Booklovers' Guide to Wine by Patrick Alexander, $19.95 Under the careful guidance of his father, Patrick Alexander began drinking wine with his meals at the age of five. At the same age, encouraged by his mother, he began a lifelong love-affair with books. The twin pleasures of wine and writing remained his passion for the next sixty-five years. For the past six years, Patrick has been teaching a sold-out wine appreciation class at the nationâ&#x20AC;&#x2122;s No.1 independent bookstore, Books & Books in Coral Gables, Florida. The Booklovers' Guide to Wine is based on this very successful class and blends Patrickâ&#x20AC;&#x2122;s passion for the culture and history of wine and his love of literature for the world's great writers. A literary twist on traditional food and wine pairings, this book explores how great wines and great writers can be combined to enhance the enjoyment of both. The book describes the history of wine from the time of Noah to the birth of two-buck Chuck. It explores the significance of terroir and varietal, the differences between Old World and New World wines, and much more.

Geek Sweets by Jennifer Burgesse A baking cookbook for the truly geeky, filled with recipes for cookies, cupcakes and cakepops in increasing difficulties, as well as party ideas with a fantasy / adventure theme. Big, beautiful photographs, recipes, printable templates and step-by-step how-to's for every adventurer from the squire just starting their journey, to a well-worn dragon slayer looking for a challenge. Quest through a tome of countless fandoms, including Minecraft, Dungeons & Dragons, The Legend of Zelda, Harry Potter, Doctor Who, and many more! hers-magazine.com

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Triple Treat and Threat Honey County Hits the Road BY J ESS I CA BA K E R 74

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Dani Rose performs with bandmates Devon Jane and Katie Stump

iscovered by talent manager Justin Goldberg (Grace Potter, Willie Nelson) in 2014, Honey County is an all-female band formed by singer/ songwriter Dani Rose, featuring the amazing voices and guitar work of her bandmates Devon Jane and Katie Stump. As a band with a busy schedule both on stage and in the studio, as well as crafting modern, melody-based country songs, Honey County has risen as one of Rolling Stone's 2017 "Top 10 Artists You Need to Know." The ladies play, sing and write their three-part harmonies with a southern twang and pop hooks. As they head out on tour with the country duo Thompson Square, they answered a few questions. Hers Magazine: I see that you’re touring with Thompson Square this fall. What are you looking forward to the most on this tour? hers-magazine.com

DANI: On this band, Thompson Square, we really look up to them. And personally for me and I think it’s great for the group, watching them onstage and learning different things that they’re doing and just kind of taking everything in what they’re doing onstage, on this tour, I mean there’s different things and different nuances and kind of different situations every single time they perform. So, just kind of watching and learning that and taking that all in and applying it to what we do as a trio for Honey County, is really something that I’m really excited about and that I can’t wait to continue to-to watch. Also important to note, the tour that we’re doing with Thompson Square, even though we’re doing a couple of dates, festival dates and we just did a show with them at a winery here in Temecula, in Devon’s hometown, we’re doing majority of these shows at army bases and we’ve already done the first two in El Paso and Arizona and the shows are SO rewarding, | H ER S Ma gazin e | D ec em ber 20 1 8 | 75

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the audiences are incredible and it feels so, how do I say? It feels like a very good deed we’re doing, but also a really exciting thing. Like an exciting opportunity. HM: You just released “Sale of the Summer.” That music video was so funny. I really enjoyed it, so could you talk about inspiration for the song and the music video? DANI: I was driving around one night and I heard this other song about, I don’t what it-it was about something other than like, it was like, I think it was about a sailboat or something and I thought to myself it was like they were having like this sale of the summer, but it was like a sailboat sale and I thought to myself "Wouldn’t it be funny if we had the sale of the summer, but like wouldn’t it be even funnier if it was a girl who was selling all of her ex-boyfriend’s stuff?" And I thought, you know, it’s 2018. Women empowerment. We’re not going to sit around and cry. We’re gonna get even. We’re gonna do something. And we’re gonna make money. Yeah, revenge while we do it. So, I brought the concept to Katie and our drummer, James. And we sat around and kinda played with the idea of what we could make this song about and how we could make it funny and epic. We finished this song. The music video was pretty challenging. Katie said we wanted to have somebody else other than us acting in the music video. Which is something we’ve never done before. But it also kinda worked in our favor, because Devon was not here when we were filming the first day. We were thinking how are we going to get this done. And [Devon] came back from tour and her days have basically been touring with Katy Perry, get exhausted, travel all over the world. And then, as soon as she gets back, she’s got a bunch of work to do with us. So, she got right off the plane and went straight to Orange County. Got right out there and started filming. She filmed on a separate day than us. Even though it really doesn’t look like it. Our director, JD, did an incredible job of making it seem seamless in essence. HM: So speaking of your writing process, can you kind of describe the writing process, generally? You know where does your inspiration come from? Does it come from you know previous relationships? Or does it some from just sailboats? What kind of inspires you to write all these songs? KATIE: I think for us it comes from definitely personal experience but also, specifically for Dani and me, we love finding cool concepts and cool song-worthy situations that we either relate to or have experienced or see somewhere else in the world and just kind of tapping into that and making it a personal thing, tapping into what we can relate to and it’s always different; all of our songs were written differently with different people and it’s always a totally different experience, but I think that’s generally what we try to do, even if it’s a 76

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made up situation like “Sale of the Summer,” we try to tap into something we can relate to, like Dani’s boyfriend’s things that he actually has at their house and try to connect to it like that and just putting as much of ourselves into it as possible. HM: So, you’ve described the title of your group “Honey County,” you describe it as this fictional place where you can create your sound. Can you describe what this means and what Honey County means to you? Like where the title comes from? DANI: Honey County doesn’t exist on a map; there is no place called Honey County. But it does exist whenever we get together and whenever we play show. I think there is a very cool energy that happens when all three of us get together. That energy is more about all of us having fun and a good time together on stage and telling the story of our songs. When we put on a show, it’s could be for five people or it could be for 8,000 or 10,000 and when we do those shows, it’s the same show, we are telling stories, we’re getting the audience engaged, we are pouring our heart into some of these songs because when we sing them, we really feel them and the sad ones, they’re always the same amount of sadness and the happy ones and the fun ones are always the same amount of energy and excitement. And that’s what really Honey County is, it’s a place where you can experience the three of us together putting on this epic show and showcasing all of our talents. hers-magazine.com

HM: What are you most proud of so far on this journey of Honey County? DEVON: I’m most proud of our dynamic when we play live and just how much magic there is and like the three of us and we just each kind of have our own place in the band. Dani is this funny front woman who knows just what to say and we’re like her little sisters and minions that like respond to her. Katie’s pretty good at talking too actually. Katie kills it on acoustic over there and sings and I’m like over shredding and I think there’s just like such a power at seeing us live and the energy that I feel when I’m playing with you guys, it’s just incredible and yeah, I think that’s what I’m most proud of for sure. DANI: I’m proud of our persistence. A lot of people give up. So, we don’t quit, we just keep after it and I think that if you keep after it, the rewards will come. Some people it comes sooner than others but if you stick with it and you are vigilant and diligent, good things will come to you. I’m really proud of our persistence and all the things we’ve been able to get despite not having the big labels and the other kind of help our friends definitely have with radio and all those things that do come with a major label. HM: You’ve been on stage with some huge names; you said Jake Owen, Old Dominion, Lady Antebellum. What have these experiences taught you? What did you come out of with

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learning these experiences? KATIE: What one of those acts does on stage, like interacting with the audience or framing the step up of a sing a long, that kind of stuff Dani really loves to study and learn from like she said before. For me, I really love just getting to be in front of those audiences, it’s just like insane. It’s really cool to play to a hundred people and feel the energy in that kind of small crowd. But when you have 8,000 people watching you, it’s just so insane and the level of the standard that you hold your own performance to just shoots way up and it’s just a really cool feeling and getting to experience that has been so incredible for me, getting to play to an audience that big. HM: You have a woman that inspires you or empowers you to go out in the world and do what you do? DANI: Karen Fairchild, she definitely inspires me. Also Lori McKenna, like the most amazing writer, she inspires me, everything she writes incredible. DEVON: My two are Brandi Carlile and K. T. Tunstall, songwriters, performers, singers, yeah they inspire me the most. KATIE: Taylor Swift. She does so much and continues to top herself and is such an amazing songwriter. | H ER S Ma gazin e | D ec em ber 20 1 8 | 77

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