Lehigh Valley Style October 2020

THE WONDERFUL WORLD OF WELLNESS

+

CBD, SUSTAINABLE SHOPPING, FACING YOUR F.E.A.R., VEGAN EATS & MORE

October 2020

CHANGE THE WAY YOU EAT, WITH BARRINGTON GOLDSON

Make the time

When your family needed face masks, you made the time.

When you had to reinvent your daily routine, you made the time.

Isn’t it time you squeezed in your mammogram?

Make the time.

Make an appointment.

Visit LVHN.org/mammo or call 888-402-LVHN.

LET’S PLAY!

Welcome back to the Wind Creek standard for safety and cleanliness.

We put the “social” in social distancing so you can dine, shop, play and stay.

We’re ready. Let’s mask up together and enjoy life again.

To learn more visit WindCreekBethlehem.com

GAMBLING PROBLEM? CALL 1-800-GAMBLER.

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S A L E S

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New! Blackledge Drive

Located in Milford Twp, this pristine brick-front colonial offers over 5,600 sq.ft. & a finished lower level. Soaring ceilings, granite kitchen, and an outdoor living room with vaulted ceiling provide stunning space for living & entertaining. 4 BRs, $699,000

New! Myriah Court Lot

Located in a prime executive neighborhood within Bethlehem Twp. The 2-acre lot offers a unique combination of a quiet location w/expansive acreage & close proximity to Moravian Academy, Louise Moore Park & numerous lavish country clubs. $199,000

Old World Villa

NEW PRICE! Set on 3 acres, w/views over pristine Cooks Creek, this stunning villa is a fine Bucks County property. A rare blend of 19th century touches & outstanding modern luxuries make this sophisticated home a country retreat you will cherish. $1,065,000

Hawk Ridge Farm

Set on over 12 acres in Longswamp Twp., the property offers a variety of uses for personal & commercial endeavors. Well equipped outbuilding, breathtaking grounds, c.1735 main house w/modern upgrades. In-ground pool. 4 BRs, 4.5 baths. $1,300,000

New! Parkland Ranch

Move-in ready, sun-filled oasis situated in the Hamilton Heights neighborhood. Large living space, cozy kitchen, 3 spacious BRs, and French doors open to a stone patio overlooking the backyard.

Finished lower level w/wood-burning fireplace. $225,000

Weyhill Estates

NEW PRICE! 2019 Toll Brothers home w/luxury upgrades on a half-acre lot bordering lush woodlands. The desirable Lehigh Valley location offers easy access to commuter routes, recreational hot spots & prominent hospitals. 4 BRs, 3.5 baths, $799,000

Saddle Ridge Vistas

NEW PRICE! Nestled prominently atop an acre w/stunning valley views, this custom stone and stucco home offers a host of details. An open kitchen design blends aesthetics & functionality, and a breakfast area opening to a rear deck. 4 BRs. $670,000

Melrose Lane

Wide curving roads lead to 2 cul-de-sacs in Salisbury Twp. Lots ranging from 2–6 acres provide room for sprawling landscapes & extraordinary homes by top custom home builder, Myron R. Haydt. Starting at $300,000. Constr. pkg. offered for $1,889,000

New! Hemming Way

Vistas at Green Hills Community is the setting for this updated 1,878 sq.ft. end unit townhome, with finished lower level. This desirable location in the Lehigh Valley is just minutes away from the PA turnpike and Rts. 22 & 309. 3 BRs, 2.5 baths. $299,000

Valley Rise

NEW PRICE, MORE ACREAGE! Rooms are bathed in sunlight, oversized windows open to an array of terraces w/access to a garden-party lawn and in-ground pool surrounded by stone walls & terraces. 5 BRs, 4.5 baths. Now offered on 5.35 Acres, $1,495,000

Winding Road Lots

A superb Bucks County location & easy commute to Doylestown, Lehigh Valley & NJ. No restrictions apply on these generous 8 parcels, sold together as 36+ acres. Limitless possibilities for the outdoor enthusiast & beautiful site for a country home. $499,000

Black River Road

A long driveway, framed by tall walnut trees, crosses the Black River Creek & leads to a c.1850 Pennsylvania farmhouse. A stunning kitchen anchors the main level, accented w/white cabinetry & granite island. 5,032 sq.ft., 5 BRs, 3.5 baths. $765,000

CONTENTS

PHOTO BY ALISON CONKLIN

Recreate the Fava Bean Salad from Daddy’s Place, pg. 54

12 SOCIAL SOUND OFF Reader Results

17 TRENDING NOW

News, Notes & Quotes

22 GET THE GOODS FD Market

25 ASK THE EXPERT Face Your F.E.A.R.

28 INSIGHT Tug Rice

33 LIVING WELL Vegetarianism?

36 THE WONDERFUL WORLD OF WELLNESS 46 AMERICA’S DIET NEEDS TO GO ON A DIET and Food Health Fit’s Barrington Goldson Has a Solution

52 5 THINGS

COVER PHOTO

Barrington Goldson, photographed by Alison Conklin on location at Agentis Kitchen & Bath Showroom.

4

CBD Selections

54 BEYOND THE MENU Fava Bean Salad, Lena and Odil Koorie

56 INSIDE DISH Jay’s Local

October

OCTOBER 2020 : LEHIGHVALLE YST YLE.COM

61 DINING GUIDE

Where to Go to Please Your Palate

64 EAT THIS

Vegan Big Mac Hoagie

STEAKS SO TENDER, IT’S OVERKILL.

It starts with pure bred Black Angus raised on the finest Midwest ranches. A specialty butcher in Chicago hand selects exquisitely marbled USDA Prime cuts of beef exclusively for us. It means your steak will be so tender, you won’t be needing that impressive knife all that much. Top Cut. About as classic as a steakhouse can be.

topcutsteak.com 610-841-7100

A PAXOS RESTAURANT

EDITOR’S LETTER

3 THINGS

our publisher, Pam Deller, is looking forward to this month! pdeller@lehighvalleystyle.com

Shooting on location at Agentis Kitchen & Bath Showroom

46

Trying ALL of the great recipes in this edition.

52

Adding a little CBD into my life.

64

Vegging out at VegOut!

Be Well The wonderful world of wellness—that’s what we’re celebrating in this edition. Specifically, on pg. 36, we explore eight different areas of wellness. Did you know there were eight?

Wellness extends far beyond our definitions of mental and physical balance, and includes so many different areas of our lives—intellectual, spiritual, financial, environmental, occupational and social. Our contributing writer Daisy Willis consulted local experts in all of these fields and is spilling their secrets on mastering wellness in every facet of life!

We’re also chatting with Barrington Goldson— Easton-based chemist, culinary instructor and founder of Food Health Fit—about the magic of plant-based eating. Read why he thinks America’s diet needs to go on a diet, on pg. 46.

(He’s also sharing a few of his favorite recipes... cinnabuns, anyone?)

But our celebration of wellness doesn’t stop there. The pages of this edition are filled with inspiration to be well, whether that’s swapping your favorite Big Mac for the vegan hoagie variation on pg. 64; conquering your F.E.A.R. with Alma & Eva, pg. 25; shopping sustainably at FD Market in Emmaus, pg. 22; or exploring local twists on CBD, pg. 52.

Wishing you well,

KRISTEN L. RINALDI krinaldi@lehighvalleystyle.com lvstylekristen

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OCTOBER 2020 : LEHIGHVALLE YST YLE.COM

SLEEK, STRIKING AND DRAMATIC

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HaldemanLincolnAllentown.com 610.791.4900

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EN T M EE R A G ER D N U

WARM & INVITING COUNTRY ESTATE, WASHINGTON TWP

BREATHTAKING PRIVATE ESTATE, LOWER SAUCON TWP

IMPRESSIVE STYLE, APPEALING LOCATION, LOWER SAUCON TWP

Setting the standard of modern luxury & design, this gorgeous residence, newly-rebuilt by an esteemed local builder is a rare Saucon Valley jewel. 4 bedrooms + optional 5th bedroom/office, 4 full/1 half bath, 2.75 acres. $1,650,000

Magnificent Shady Nook Farm offers 118 private acres + convenient to major hwys. Pool, in-home theater, private guest house + barn, perfect for horses.

5 bedrooms, 5 full/2 half baths. $2,295,000

Springwood’s resort-like environment provides the ultimate relaxation or entertainment haven. Top of the line amenities, pool, spa, 2 waterfalls & 5-hole putting green. 4.6 acres, 4 bedrooms, 5 full/1 half bath. $1,980,000

Pristine colonial set on a beautiful lot in sought after Saddle Ridge. Impeccably maintained w/gleaming hardwood floors, copious windows, gourmet kitchen and stunning views. 4 bedrooms, 4 full/2 half baths.

1.29 acres. $869,500

EXPANSIVE RANCH W/POOL + APT, LOWER SAUCON TWP

SPACIOUS, MOVE-IN READY COLONIAL, LOWER SAUCON TWP

SPECTACULAR RIVER VIEW ESTATE, LEHIGH VALLEY

BUILD YOUR DREAM HOME OR SUBDIVIDE, LOWER SAUCON TWP

Large Saucon Valley home on nearly 2 acres + 2nd floor in-law suite, in-ground pool, finished basement, 3-car garage + detached “boat” garage. 6 bedrooms, 5 full/1 half bath. $649,000

Perched confidently on a wellmaintained corner lot in the heart of Saucon Valley, stylish and tasteful is the vibe. Over 4500 sq ft of living space, updated kitchen and beautiful deck that’s great for entertaining. 4 bedrooms, 3 full baths. $569,000

Stunning views of the Delaware River. Easy commute to NYC & NJ. Full-time or weekends. Inground pool, tennis court, barn.

Large building with 2nd floor loft for cars and yoga/art studio.

4 bedrooms, 3 full baths, 135 acres. $2,500,000

This beautiful 19+ acre lot has undergone preliminary engineering for a 4 or 6-lot subdivision or create an enviable estate home or gentlemen’s farm with plenty of land for grazing. Just minutes from major commuter routes.

19.33 acres. $439,000

U

N

D

ER

A G

R

EE

M

EN T

PREMIER SAUCON VALLEY LOCATION, LOWER SAUCON TWP

Luxury Sales Specialists 484.280.6212 m • 610.282.4444 o Rebecca.Francis@foxroach.com www.RebeccaFrancisLuxuryHomes.com

RIGHT TO LEFT: Rebecca L. Francis, MBA; Shanna Sigmans; Debra Protchko, MBA

©BHH Affiliates, LLC. And independently operated subsidiary of HomeSerivces of America, Inc., a Berkshire Hathaway affiliate, and a franchisee of BHH Affiliates, LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of HomeServices of America, Inc.® Equal Housing Opportunity. Information not verified or guaranteed. If your home is currently listed with a Broker, this is not intended as a solicitation.

STAFF SPEAKS VOLUME 21, ISSUE 10

To me,

President/CEO Paul Prass

Nourishing both my body and mind so I’m able to meet the challenges of daily life with ease.

“WELLNESS”

Vice President/COO Lisa Prass Publisher Pamela Deller Editor Kristen Rinaldi

means…

For t im p r o v ip s on in i n a l l e g y ou r li f e i g ht ar ea s of we l ln e s s , t ur n to pg. 3 6 !

Balance! Something I’m working to master through #selfcare and mindfulness.

Art Director Elaine Wyborski Director of Creative Services Erica Montes

Wellness is not only what I do for myself, but also who I surround myself with. It is important to choose who you invite into your personal space— if people don’t bring me joy and lift me up in happiness, I say no.

Graphic Designer Thomas Körp Advertising Executives Kellie Bartholomew, Denise Lichty, Ronell Martz, Pam Taylor

Wellness first and foremost must start from within, but good health is the mind, body and soul living in harmony.

Marketing & Events Manager Kelli Hertzog

Simply peace of mind. It’s always easy to find something to worry about—your health, your family, your job. The list goes on and on. Being able to find the calm in the center of the storm is essential.

Trying my best to eat real food, natural living, less screens, running, reading and sharing time with my family and nature.

Web Design Specialist Taylor Van Kooten Contributing Writers Susan Bianchi, Alison Conklin, Carrie Havranek, Lori McLaughlin, Amy Unger, Daisy Willis Contributing Photographers Marco Calderon, Alison Conklin, Shelbie Pletz, Andrew Tomasino Editorial Intern Christopher Hippensteel Proofreader Lori McLaughlin Accounting Donna Bachman, Sarah Varano Circulation Manager Andrea Karges

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OCTOBER 2020 : LEHIGHVALLE YST YLE.COM

©2020

From working on the wellness feature, I’d call awareness one of its strongest features. Whether we know it or not, we’re making choices constantly throughout each day, and every expert pointed to paying attention as a first step to harnessing those choices to contribute to our well-being.

3245 Freemansburg Ave., Palmer, PA 18045 Phone: 610.923.0384 Fax: 610.923.0390

In partnership with:

WORKING ON THIS ISSUE DAISY WILLIS Contributing Writer In light of my love of grapefruit-flavored things (from gummies to Lacroix), I was very interested to learn that one of the CBD sodas used in cocktails at The Trapp Door in Emmaus is grapefruit!

AMY UNGER Contributing Writer I always love connecting with a fellow Nazareth native! The Insight subject Tug Rice and I share the same childhood stomping grounds. Turns out, I even went to grade school with his now brotherin-law. I’m glad he’s been able to make a name for himself with his illustrations.

This is the place for you. Imagine exceptional bath, kitchen and lighting products from trusted brands, in settings that help you envision them in your own home. Classic styles alongside the newest trends. A friendly staff offers guidance to ensure that your project goes smoothly.

ALLENTOWN, PA 1665 East Race Street • 484-488-3677 • frankwebb.com

LORI MCLAUGHLIN Contributing Writer Talking with Barrington Goldson, I learned there will be a lot of cooking involved for anyone who wants to pursue a plant-based diet, so get ready to spend more time in the kitchen. His essential tools include 1.) a quality blender, preferably a Vitamix (“worth its weight in gold”), 2.) a sharp chef’s knife (“you would be surprised how bad people’s knives are”) and 3.) as good a set of pots and pans as you can afford. And because he loves pancakes and eats them all the time as dessert or a snack, he can’t live without his Black & Decker pancake griddle.

ALISON CONKLIN Contributing Photophrapher I loved chatting with the women behind Daddy’s Place and was almost moved to tears when they described their gratitude towards the community for embracing them when they opened and now in the midst of COVID.

YOU CAN’T PREDICT, BUT YOU CAN PLAN. You’ve got enough to worry about — let us help you organize and simplify your life by streamlining your financial plan.

CONTACT ME TODAY TO SET UP A COMPLIMENTARY FINANCIAL REFRESH. Julie Knight, CFP® CLTC® CDFA® First Vice President / Wealth Management, Financial Advisor 610.674.6981 | julieknight@janney.com | JulieKnight-Janney.com

Janney Montgomery Scott LLC 1390 Ridgeview Drive, Suite 101, Allentown, PA 18104 © JANNEY MONTGOMERY SCOTT LLC • MEMBER: NYSE, FINRA, SIPC

LEHIGHVALLE YST YLE.COM : OCTOBER 2020

11

SOCIAL SOUND OFF

WE POLLED OUR

SOCIAL COMMUNITY

ON SOME OF THE WELLNESS TOPICS TACKLED IN THIS EDITION— HERE’S WHAT YOU HAD TO SAY!

88%

THINK LEADING A SUSTAINABLE LIFESTYLE IS IMPORTANT

THOUGHTS ON CBD?

65% YEA!

57%

% 72 OF READERS HAVE NEVER HEARD OF FLEXITARIANISM

57%

ARE LOOKING FOR MORE VEGAN RECIPES TO TRY

% 41 EAT MORE

MEAT THAN PLANTS

HAVE THOUGHT ABOUT GOING VEGETARIAN OR VEGAN THOUGHTS ON THERAPY?

29%

FEEL LIKE THEIR LIFE IS PRETTY BALANCED AND THAT THEY’VE GOT THIS WELLNESS THING DOWN PAT (71% DISAGREE)

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OCTOBER 2020 : LEHIGHVALLE YST YLE.COM

81% LOVE!

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little pink

OCTOBER for breast cancer awareness

Visit wlevradio.com all October long to celebrate Breast Cancer Awareness and support local charities with direct donations and an on-line auction.

Check back every weekday for featured daily sponsors and be sure to join us on Friday, October 30, from 7pm–midnight for a special on-air “virtual” dance party!

Your Community, Your Bank Danielle Konya, Vegan Treats

As the pandemic hit, choices had to be made on how to make Vegan Treats continue to thrive. Working with American Bank has always been easy for me, a complete no-brainer. I had successfully worked with American Bank on several other projects, so I immediately reached out to Lou Monaco. It came as no surprise that he was already working on the loan program in real-time with new information day by day, hour by hour—honestly, sometimes minute by minute. He helped me navigate it all from start to finish.

Whether it’s everyday banking or a commercial real estate project, you can count on American Bank to get the job done, not only efficiently, but quickly and professionally.

“…American Bank was incredible. Lou Monaco was my point person. He was very helpful, and ultimately, he got us approved for PPP in round one, it was truly remarkable.”

I was in awe of the level of professionalism, attention to detail, and unique ability to make me feel like I was a top priority despite the many customers in my same circumstance. In times of chaos and overwhelming questions, American Bank was incredible. Lou Monaco was my point person. He was very helpful, patient, and ultimately, he got us approved for PPP in round one, it was truly remarkable.

Learn more at AMBK.com/community

MEMBER FDIC

U N D I S C O V E R E D

C O U N T R Y COUNTRY GR ACE . GLOBAL INSPIR ATION .

ALLENTOWN 5064 HAMILTON BOULEVARD 610.395.4944 ©2020 Ethan Allen Global, Inc.

Retirement is for living.

It took decades of long hours and hard work, but you’re finally ready to quit the old nine-to-five—which, let’s be honest, was never quite so regular. Early morning flights, late night phone calls, weekends at the office, a never-ending trickle of things that needed your immediate attention. Time long gone, but here you are, with nothing but time and the freedom to spend it as you wish.

Doubtless you have questions. How do you guarantee income in retirement?

How do you manage the inevitable ups and downs of the market? Are you properly invested? Did you do everything you could to prepare?

Contact us today to find out how we can help get your 4% in a 2.5% world.

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OCTOBER 2020 : LEHIGHVALLE YST YLE.COM

TRENDING NOW

*Please check each business’s website for information on current operating hours and procedures.

The merger allows for new menu offerings, including crab poppers and duck avocado spring rolls.

Better Together THE HOUSE AND BARN & THE BURGERY COMPANY After several years of working as neighbors, these two Emmaus eateries are merging their menus under one roof, with The Burgery Company moving across the street to join The House and Barn.

“Coupled with the already popular Barn menu, we feel when you pull onto our property there will be something for everyone,” says Carl Billera, co-owner of The House and Barn.

The merger has given The House and Barn the opportunity to debut some new offerings, including crab poppers and duck avocado spring rolls. The combined menus will have something new for fans of both restaurants, Billera says.

1449 Chestnut St., Emmaus | 610.421.6666 | houseandbarn.net

SETTING UP SHOP

A COMPLETE LOOK

The owners of Bangor-based Dinky’s Ice Cream Parlor and Grill have long been working towards expanding their business outside the Slate Belt. In June, they officially opened their second location on East 3rd Street in Bethlehem.

“Bethlehem has welcomed us with open arms,” says Dinky’s co-owner Jillian Matthews.

Dinky’s has brought its signature homemade ice cream, milkshakes and sundaes to the new location, along with some new grill offerings. The second site is three times larger than the original and is equipped with ’50s-style seating and décor.

Bethlehem boutique AM Luxe and Kutztown-based jewelry store Sorrelli have crossed paths for years at special events, often brainstorming new ways to cater to their clients. So when Sorrelli closed the doors of its Allentown location, the two businesses saw the opportunity to launch a collaboration.

“Sorrelli’s vision was to create a shop in a shop with a fashion boutique. We felt AM Luxe was the perfect choice,” says Ann Marie Supinski, founder and CEO of AM Luxe. “At AM Luxe, clients shop for a complete look. New fashion collections from Sorrelli that complete the apparel and accessory choices are always great.”

312 E. 3rd St. Suite 102, Bethlehem 610.419.4716 | dinkysicecream.com

74 W. Broad St., Bethlehem 610.419.2037 | amluxeapparel.com

DINKY’S ICE CREAM PARLOR AND GRILL

SORRELLI & AM LUXE

LEHIGHVALLE YST YLE.COM : OCTOBER 2020

17

VOICES OF THE VALLEY Since he was a teenager, entrepreneurship has been a part of Kevin Greene’s life. So when Greene, a native of the New York City metropolitan area, came to the Lehigh Valley in 2006, he set his sights on starting his own business. Greene soon banded together with like-minded teammates to turn his entrepreneurial ambitions into a reality. Together, they launched Faces International, a Valley-based marketing and advertising agency dedicated to forging relationships between businesses and the communities they serve.

“We are 100 percent dedicated to the economic and social growth of the Lehigh Valley,” Greene says. “We are a company that is all about empowering everyone in an equitable way, so that we can continue to grow the Lehigh Valley for everyone.”

According to Greene, community engagement is at the center of Faces International’s identity. Aside from urging the businesses they work with to give back to the communities that support them, the agency works with several local nonprofits, including Turning Point of Lehigh Valley, Promise Neighborhoods of the Lehigh Valley and United Way. Faces International’s mission of community involvement reflects Greene’s personal philosophy.

A resident of Allentown’s East Side, Greene says he strives to use his connections and resources to help his neighbors. He also serves on the Board of Directors of Valley Youth House, among many other volunteering efforts.

As much as Greene and his business have helped shape the Lehigh Valley, the area has also had a significant impact on him. He says he likes to enjoy the area’s vibrant parks and trails and diverse restaurant scene with his family. “I bought my first home here, I met my future wife here,” he says. “The Lehigh Valley has been a part of me.”

Kevin Greene

FACES INTERNATIONAL

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OCTOBER 2020 : LEHIGHVALLE YST YLE.COM

Watch the Unscripted with Russo podcast video with Kevin Greene at lehighvalleystyle.com.

NEW IN TOWN

Pleasing Palates

SURV

The restaurant team behind Bethlehem’s Edge has brought their quality food and unique dining experience to Forks Township. In August, co-owners Karen and Timothy Widrick and Spencer and Carissa Cobb unveiled SURV, a dual-concept restaurant blending Edge’s staple dishes with new menu offerings.

“This restaurant is unlike any restaurant you’re going to see in the Valley,” says Karen. “You’re going to be able to have anything from a wood-burning pizza all the way up to a filet mignon. It’s going to fit anyone’s palate.”

SURV features two distinct seating areas, incorporating both laid-back and upscale design elements, but with a casual atmosphere throughout.

While several of Edge’s signature dishes—like the tuna tartare and Asian pear salad—remain, SURV also features unique menu offerings prepared with the same quality Edge customers have come to expect.

Karen and her team hope SURV will help launch their new restaurant group—The Lotus Group—and Forks Township, she says, was the perfect spot for their second location.

“We found a niche in Forks Township. We have a community that was dying for a restaurant like us to come to them, where they don’t have to travel, so we jumped on it.”

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PRACTICALLY

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Call (610) 944-1333 for a free in-home design consultation and estimate or visit us online at closetfactory.com ©2020 Closet Factory. All rights reserved. PA016637

the art of organization 72

LEHIGHVALLE YST YLE.COM : OCTOBER 2020

19

ONLINE THIS MONTH

LVS Online Head to lehighvalleystyle.com to take advantage of exclusive content designed to keep you connected with Style, the Lehigh Valley community and each other. lehighvalleystyle.com

Win It

WANT TO SEE YOUR HOME

featured in the magazine? Email editor@lehighvalleystyle.com with images for consideration!

DID YOU KNOW?

You can view the entire issue for free online at lehighvalleystyle.com Enter to win an Elite Personal Training Membership from Liven Up Fitness. The membership includes 12 semi-private personal training sessions and a starting point session to tailor all of the workouts to your individual needs, a $299 value! Visit lehighvalleystyle.com/share-with-us to enter!

CO N N E C T W I T H S T Y L E :

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OCTOBER 2020 : LEHIGHVALLE YST YLE.COM

CELEB-INSPIRED HAIR COLOR • PRECISION HAIR CUTTING • GRAY BLENDING SMOOTHING TREATMENTS • HAIR REPAIR • HAND-TIED EXTENSIONS • FACIAL WAXING

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Wed.–Sat. 11 a.m.– 6 p.m.

Sun. 10 a.m.–2 p.m.

LEHIGHVALLE YST YLE.COM : OCTOBER 2020

21

GET THE GOODS

PHOTOGRAPHY BY MARCO CALDERON

Did you know that the name FD Market derives from FizlDizl, a term coined by Snoop Dogg?

Read on for more interesting tidbits, as well as tips for leading a more sustainable life from this mother-daughter team! .

JAIME & JACQUELYN BASSETT Co-Owners

What inspired you to open the shop? How has it been received by the community?

The shop reflects our shared love of the environment, good design and supporting our local community. It is a natural extension of our lifestyle and we are thankful we can make sustainability accessible to our community. Our store has been well received by the community, and we are seeing a growing number of people become interested in living a more sustainable lifestyle.

FD Market is a very calm and simple space, intentionally avoiding crowded shelves and stressful shopping experiences.

22

Talk a little bit about your passion for sustainable living.

We have always believed in being good stewards of the resources that we have been given. We strive to protect our environment so future generations can have clean water and reliable food sources. Being conscious of our consumption, we can limit our waste to keep our planet healthy for years to come.

FD Market

OCTOBER 2020 : LEHIGHVALLE YST YLE.COM

What would be your advice to readers looking to lead more sustainable lifestyles?

We always recommend that people pick one area of their life and start there. Your kitchen or bathroom is a great place to start! As you use up a product

provide sustainable solutions for every aspect of your life. We have some staple products that we constantly carry (dish washing products, shampoo, etc.) but also change many of our products seasonally (candle scents, floral arrangements, etc.).

JAIME BASSETT

JACQUELYN BASSETT

you already have, replace it with a more sustainable alternative.

For example, when you finish your plastic bottle of shampoo, replace it with a package-free shampoo bar. Many people think sustainability is all or nothing. It’s not. You can make small changes one by one, and over time you will see a huge change.

Where does the name “FD Market” come from?

FD Market, part of our family’s brand of businesses, is derived from the phrase FizlDizl. Jaime owns FD Design, and once we decided to open the storefront in conjunction with her design business, we decided it would be a “market” of sorts. We have another FD business in the making that will be launched later this year as well. The term FizlDizl was coined

by Snoop Dogg, and, when the

kids were small, just a fun catchy phrase we thought was funny.

On a whim one day we searched to see if the web domain was available and bought it—we knew we would use it one day but weren’t sure how. Several years later, the FD brands were born (FizlDizl being one) as a family and food blog highlighting generosity and giving back within our local communities.

Describe the aesthetic at FD Market.

Our store is a very calm and simple space. We wanted our store and products to reflect our minimalistic lifestyle, and feel that we achieved that. We always feel overwhelmed by crowded shelves in stores and wanted our customers to have a low-stress shopping experience.

Describe the vast array of offerings available at the shop. How often do your offerings change?

We carry a wide variety of products. From kitchen and cleaning, to personal care, to kid and baby, and décor. We aim to

What is one item that is constantly flying off the shelves?

Our counter composters are super popular! Composting feels intimidating to many people, but our simple buckets that sit on your counter help to streamline the process. They are a great product for those who are just getting started with composting, or live in a small space.

What are some products that readers may be surprised to learn that you carry?

We have a selection of bulk household products, a concept that is unfamiliar to many of our customers! We have dish soap, laundry detergent and other products in large bulk containers.

Customers can then bring their own jar to fill with these products.

This reduces unnecessary plastic waste and saves our customers money, as they are only paying for the product, not the packaging.

Tell us what you love about being located on Main Street in Emmaus!

We love the community that Main Street has to offer. Our neighbor businesses have been supportive and welcoming, and we have built some great relationships. There are great events in the triangle, our favorite being the Farmers’ Market on Sunday morning!

We have a great community of “regulars” now, and love our close-knit community.

Tell us how your business had to adjust during COVID-19.

2020 threw our little baby business quite the curveball. Due to COVID-19 we had to close the doors to our shop only three short months after opening. This was incredibly difficult to weather as such a new, unestablished business. We shifted our focus to social media and online marketing, and over time our hard work paid off. We were able to stay afloat with online orders, from both our local community, and across the country. While we were able to adjust, we are so thankful to have our doors open again!

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OCTOBER 2020 : LEHIGHVALLE YST YLE.COM

BY DAISY WILLIS

ASK THE EXPERT

Moore is big on affirmations, and says that goals you don't write down are just dreams.

Face Your F.E .A .R .

Veronica Moore’s personal development brand Alma & Eva coaches women in moving past their fears and seizing their potential. Named for Moore’s grandmothers, it embodies their loving encouragement to leave a legacy. Is something holding you

back from making your mark on the world? Here’s Moore’s map to living beyond F.E.A.R.

WHY THE ACRONYM?

Unpacking the acronym is a bit like Moore’s method of unpacking fear itself. F.E.A.R.

stands for False Evidence Appearing Real. What do we believe about ourselves or the world that’s really not true?

In a personal development session early in Moore’s journey, she asked herself what she would be able to do if fear weren’t a

VERONICA MOORE

Owner/Curator of Alma & Eva Photo by Phillip Alexander

LEHIGHVALLE YST YLE.COM : OCTOBER 2020

25

ASK THE EXPERT factor. Public speaking seemed impossible, and this obstacle stood in the way of living out her dreams. Investigating this belief, she encountered the trauma of a childhood talent show. “My fear on that stage drilled into my head that I would never be able to speak in front of thousands of people,” she says.

The evidence she’d been going on since that day seemed to prove that getting in front of a crowd was not safe, not possible, but Moore was ready for a new reality.

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Our fears can feel so self-evident we don’t even recognize that they’re optional. The first step to challenging them is the desire to change, noticing that you’re not quite happy or fulfilled. Something doesn’t sit right and you’re done ignoring it.

When you’re willing to shake things up, try the practice Moore assigns in her workshops: the F.E.A.R. Dump. Write out every fear you’ve felt onto a page. Seeing them in front of you gives space to acknowledge the temporary power they’ve held over you and start to evaluate where you learned them and how real the evidence is behind them.

Our words have power whether we speak and write that power for ourselves or let it creep into our subconscious with false beliefs.

FIND & REPLACE

A belief like, “I don’t have time to start my own business,” could be the false evidence sublimating a fear of failure (or success!). “It stays and grows because we feed it,” Moore says. It takes guts to be honest with ourselves about what we truly want and what we truly want to believe about it.

Moore’s a big advocate of affirmations.

Our words have power whether we speak and write that power for ourselves or let it creep into our subconscious with false beliefs.

Countering her fear of an audience with the conviction, “I will become a well-sought-after public speaker,” brought that wish into reality.

“Goals you don’t write down,” Moore says, “are just dreams.”

F.E.A.R. IS CONTAGIOUS Fear can be immensely useful when it protects us from real dangers, but when we’re convinced that our dreams are too threatening to follow, it can hold back more than just ourselves.

Moore’s trauma was tied to performing, and if she hadn’t worked through it, she might have discouraged her bold and boisterous daughter from ever stepping on a stage.

GIVE YOURSELF GRACE

“You don’t just wake up and stop believing in your fears,” Moore says. “We have to allow ourselves to feel what we feel—that pain, grief or fear—but don’t get stuck there.”

Give yourself small tasks every single day toward defying your F.E.A.R., and you can build your comfort level in a way that reinforces new beliefs. “Do it for seven days straight,” Moore says. “Then keep going to 14, and then 21.”

Just as artists step back to see how their painting is coming along, set aside time for reflection on how the journey is going.

Mindlessly cranking on a to-do list is a recipe for burnout and ending up back where you started. You have to be present for the process.

“We can’t notice that we’re growing if we’re not paying attention,” Moore says.

Recognizing and reveling in your progress is part of the path!

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“The framework includes creating a personal action plan to develop a new mindset,” Moore says. “We identify goals and action steps, and set up checkpoints along the way.”

Moore’s No F.E.A.R. Journal provides a tool to dig in to the framework and start dismantling the false evidence you’ve taken to heart, but it can also be useful to buddy up for added accountability and support.

In Moore’s workshops, women share their answers, give feedback on their action plans and even follow up with each other to encourage progress. Learning that we all go through similar challenges is grounding and takes the sting out of shame.

Whether in a workshop or among your own network, draw on a sisterhood to cheer each other on!

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INSIGHT

BY AMY UNGER | PHOTOGRAPHY BY ANDREW TOMASINO

Tug Rice ILLUSTRATOR

His work has appeared in publications like Harper’s Bazaar, The Wall Street Journal and Travel & Leisure.

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Like a lot of people, Tug Rice was caught a little off guard by the speed in which the COVID-19 pandemic spread across the U.S. earlier this year. As cases began to pile up in the more densely populated metropolitan areas, the New York City resident packed a bag and made tracks to his parents’ home in Bushkill Township. “I think I brought one pair of pants because I thought it would be over quickly,” he says.

Several months (and several trips back to his apartment to re-up his wardrobe) later, Rice is still spending the bulk of his time in the Lehigh Valley. Aside from providing him with some peace of mind, his extended stay at his family’s home has afforded him a unique opportunity to reconnect with a man who has inspired him both personally and professionally: his grandfather.

Rice is an illustrator, and a highly sought-after one at that.

His work has appeared in publications like Harper’s Bazaar, The Wall Street Journal and Travel & Leisure, and his clients include The Carlyle hotel, broadway.com and Harry Winston. His creations conjure up feelings of nostalgia for the glamorous New York of years ago; they’re vignettes of life in the city, where even the mundane—taking a bubble bath, lounging in front of the fireplace with a dog at your feet—can seem sophisticated.

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They’re inspired by the people Rice meets during his (pre-pandemic) everyday life.

“You’re never at a loss for fascinating characters [in New York City],” he says.

His grandfather was Donald Johnson, a celebrated painter who won several awards for his work and... was selected to paint Gerald Ford’s presidential portrait.

Surprisingly, Rice has never taken a professional art class, although as a kid growing up in the Nazareth area, he frequently had his sketch pad in tow. “I always drew as a kid,” says Rice. “It just never occurred to me that this could be a career.” Instead, he pursued acting and theater, which were the focus of his studies at Lehigh Valley Charter High School for the Arts in Bethlehem and, later, Carnegie Mellon University. But perhaps it’s not surprising that Rice returned to the visual arts; after all, it’s in his DNA. His grandfather was Donald Johnson, a celebrated painter who won several awards for his work and, among his more prestigious commissions, was selected to paint Gerald Ford’s presidential portrait. Johnson’s foray into art was a second act for him; he worked at Bethlehem Steel for 20 years before retiring in 1972 as the foreman in the open-hearth division. Rice says his grandfather had long wanted to try to make it as a professional artist, but hesitated to take the plunge. “He had a family and he didn’t know if it would be the responsible thing to do,” Rice says.

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30 O C T O B E R 2 0 2 0 : L E H I G H V A L L E Y S T Y L E . C O M

It would take a vacation to Maine and some very promising words of encouragement to convince Johnson to go all in. Rice says while on the trip his grandfather sought out the home of painter Andrew Wyeth so he could show him some of his work. “[Wyeth] told him to quit his job and become an artist full time. So he did,” says Rice. One of Johnson’s murals was painted at the Benedictine Abbey in France.

Others were commissioned for St. Luke's Hospital and the Northampton County Courthouse. Sadly, Rice never got the opportunity to get to know the man behind the murals. He was two years old in 1993 when Johnson and his wife, Margaret, were killed in a car accident in East Allen Township.

Twenty-seven years later, Rice still laments the loss. “He probably would have taught me how to draw and paint.”

And yet, as he wanders around his parents’ home, ticking off each passing day of the pandemic, he’s feeling exceptionally close to his grandfather; Johnson’s work is featured prominently around the house. “There are always things that I didn’t notice before,” he explains. Rice recognizes the divergence in their styles—"Our work is very different. His work was moody. He painted in oils.”—but he also recognizes that his grandfather may have made it possible for him to seek a career as a professional artist. “I never had anyone telling me to be a lawyer or a doctor,” he says.

“Not every artist has that support growing up.”

Rice moved to New York City shortly after graduating from Carnegie Mellon in 2012 to pursue acting. But he started to wonder if he was in the wrong line of work after friends took notice of his ink and watercolor prints and paintings and began commissioning him. “It was usually a personal project,” he says.

“Where they had their honeymoon, or another place that was special to them.” In seeking out subject matter, Rice also began paying attention to the world around him. “They always say with writing, write what you know. So I thought it’s the same with art,” he says. At the time, he was immersed in the theater, so that guided his creative output. One of his pieces, a painting of an audience watching a play, was accepted into a group show in Jersey City. The painting sold, and Rice was offered a solo show in New York City’s West Village. After that, he got an agent, beefed up his portfolio and hasn’t looked back. “I haven’t doubted it at all. I’m almost always working on something for somebody,” says Rice.

This year alone he’s had a number of standout projects: he designed coffee cups for

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specialty coffee purveyor Le Petit Camion in Qatar, and he contributed artwork that was used during Steven Sondheim’s 90th birthday celebration tribute concert. The latter, a virtual event featuring performances from a number of A-listers, streamed in April as the pandemic continued its march across the globe. “People were really starved for entertainment, so that was cool to be a part of,” Rice says.

Rice now works exclusively digitally. That comes as a surprise to some who discover his illustrations for the first time, which is probably a sign that he is quite proficient in his craft. “It’s challenging to come up with something that feels handmade,” he explains. Rice says it’s an issue of practicality: It’s easier to interact with clients and make the changes and alterations they need when working with digital files. He wonders what his grandfather would think of the technology that has reshaped the art world since he last held a paintbrush. “I think he would have found it really interesting,” Rice says. “He was always curious about different ways of working and learning new techniques.”

A digital illustrator can also work on-the-go with ease; after all, packing up a laptop is a lot easier than trying to condense a studio stuffed with paints, brushes and canvases into an overnight bag, which certainly came in handy when Rice bid a temporary adieu to New York City earlier this year. But Rice is emphatic that he’d be spending a lot of time in the Lehigh Valley, pandemic or not. Even after moving away, he found himself visiting mom, Patricia, owner of Emily’s Ice Cream in Nazareth, and dad, Randy, principal of Allentown Central Catholic High School, often. His sister, Rebecca Orwig, also still lives in the area.

“The Lehigh Valley is home,” Rice says.

“It’s nice to get out of the city. I love New York.

I’ve always loved New York. But there are times when you have to get out of the noise.

Sometimes you have to just breathe.” tugrice.com

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32 O C T O B E R 2 0 2 0 : L E H I G H V A L L E Y S T Y L E . C O M

BY S US A N BI A NCHI, MS , HE A LT H & W EL L NE S S COA CH

LIVING WELL

If a solely plant-based diet isn't for you, consider flexitarianism.

Vegetarianism?

Concern for the environment and animal welfare, along with all the potential health benefits, have long been contributing to a substantial rise and interest in plant-based diets. But now, there’s also meat shortages and processing plant shutdowns encouraging more people to explore a vegetarian diet. If you’re thinking about making the change to a

more plant-based lifestyle, read on for some things to consider!

The main tenent of being vegetarian is omitting animals and seafood; however, it can have further dietary distinctions.

Dairy, eggs or products from animals can be individual ethical choices or preferences to include or exclude in one’s diet. If shifting to plant-based foods for health,

eliminating animal protein doesn’t necessarily equate with healthy eating. Remember that the potential health benefits of a vegetarian diet come by way of increased fiber and antioxidants consumed in a whole-foods diet rich in vegetables, legumes, fruits and nuts—not necessarily the faux meats and meat substitutes that have flooded the market.

LEHIGHVALLE YST YLE.COM : OCTOBER 2020

33

LIVING WELL

Key Nutrient Considerations Broadening the variety of whole plant-based foods in a vegetarian diet can offer an abundance of micronutrients and antioxidants, but it is important to pay attention to key nutrients that can fall short.

Photo by Shelbie Pletz

Protein Amino acids in proteins are the building blocks for a host of mechanisms in the body, including growth and tissue repair. Essential amino acids are ones that the body cannot make on its own and must get from food sources.

Individually, most plants do not contain all nine essential amino acids required by the body, so it is important to have a variety of plant sources within your meals throughout the day in order to better ensure you are getting adequate amounts of these essentials. Quinoa, hempseed, buckwheat and blue-green algae are a few sources that do contain all nine essential amino acids.

Being cognizant of how much protein you are getting in each meal is also important. As a general rule for athletes, Sparrold recommends getting around 35 grams of protein per meal. Depending on the sport and training volume, that number may be higher. For the general public, it is around 25 grams per meal or roughly two grams per kilogram.

Essential Fatty Acids One aspect that can be a challenge is getting enough omega-3s, specifically long-chain omega-3 polyunsaturated fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), in a strictly vegetarian diet. EPA and DHA are found in fatty fish like wild salmon, sardines and mackerel. EPA and DHA have a vital role in practically every cellular function of the body. Plant-based omega-3s are a different fatty acid that is not readily converted in the body to EPA and DHA and can result in a shortfall.

For those unwilling to consume fish oil, Sparrold suggests algae-based supplements that can provide some level of EPA and DHA.

Iron & B Vitamins Plant-based B vitamins and iron can be less plentiful and absorbable, especially in the case of iron. This is an especially important consideration for women, even after menopause.

Sparrold keeps an eye on those levels if her athletes complain of “heavy legs” when training. Additionally, fatigue, mood and sleep disorders, poor recovery and frequent injuries can be signs that these levels are low. Sparrold says combining iron-rich foods with foods high in vitamin C is one of the ways to help increase the absorption of iron.

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Performance nutrition coach Erin Sparrold, who works with collegiate teams and individual athletes in the Lehigh Valley, has helped support her clients wishing to shift to a plant-based diet to do so safely and effectively. After understanding their motivation, education is her next step, as helping keep micro- and macronutrients in balance needs to be done well, especially for high-volume athletes. A variety of whole-food sources is a key component in helping one thrive.

But high-performance athlete or not, many of the same principles apply in transitioning to a plant-based diet.

START GRADUALLY

While some thrive on jumping in head first, Sparrold recommends gradually making the switch to vegetarianism. “Start taking steps into it and build new habits.

Transition a couple main meals a week and create a gradual shift,” she says. “It’s always challenging when we change habits, and it can be more challenging than we recognize.” Avoiding becoming overwhelmed can reduce stress and support lasting change.

TEST RECIPES

In the transition process, it is important to try out recipes!

Go online, get some cookbooks and begin building your new recipe box of go-to meals. It is much less overwhelming to try a couple new recipes a week than to overhaul every meal from the jump. Remember: flavor and taste may not be the only deciding factor. Throughout the process, you can see how your body responds to the different ingredients and combinations.

Monitor whether you digest them well or not.

If cooking isn’t your forte, or you wish to bypass recipe fails and leave it to the experts, Greentruth Organic Plant-Based Kitchen (formerly known as Greenmouth Juice Bar and Cafe) in Easton has been creating 100-percent organic, delectable, whole-health vegetarian foods for over six years. They offer customizable meal plans to make transitioning easy and seamless.

When dining out, avoid the trappings of a simple plant-based “meatless burger” and instead explore different cuisines that are inherently vegetarian-based—like Indian or Thai. Jenny’s Kuali, a popular Malaysian restaurant in Bethlehem, has gained such vegetarian acclaim that owner Jenny Lim has written a cookbook allowing others to create such flavorful dishes.

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WATCH OUT FOR “VEGETARIAN CONVENIENCE FOODS”

The increasing demand for vegetarian foods has also resulted in the influx of convenience plant-based foods, including many mock meat products and other processed products. “Plant based” labels don't always equate to healthy.

“The health benefits of a vegetarian diet is in the consumption of a variety of whole foods,” Sparrold says. Many of the packaged products and faux meats can be highly processed and lacking in nutrients. Sparrold recognizes that sometimes convenience wins over having a nutrient shortfall, but she encourages her clients to work on incorporating more whole-food-based protein sources.

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ANOTHER OPTION

The term “flexitarian” may be unfamiliar, but perhaps is a great choice for those wishing to move closer to a vegetarian diet without worrying if their macro- and micronutrients are sufficient. Being flexitarian means you consume a mostly vegetarian diet with occasional fish or animal protein. This lifestyle can accomplish the benefits of a higher fiber and antioxidant-rich diet, while helping ensure critical nutrients like omega-3 fatty acids, B vitamins and iron are at good levels.

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SPECIAL CONSIDERATIONS

If pregnant or trying to conceive, Sparrold recommends flexitarianism to insure essential fatty acids and iron are adequate for healthy fetal development.

For menopausal women, she emphasizes the importance of protein while keeping an eye on iron and B vitamin levels. “As one ages, retaining muscle is a constant fight. Without adequate protein intake, the body will waste muscle,” says Sparrold. “Ensuring adequate protein at each meal helps stave off that muscle loss.” She also notes that as we age, we tend not to absorb nutrients as well, so be mindful.

We each have unique bio-individual needs and listening to your own body is important.

“Trying a plant-based diet plan may not be right for your body and should not be viewed as failure,” Sparrold says. “It is important to remember that one size does not fit all.

Everyone can benefit from plant-based nutrition and how you go about it is unique to you, remembering if the eating plan is stressful, then it's the wrong plan.” esperformancenutrition.com

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The Wonderful World of Wellness

BY DAISY WILLIS

36 O C T O B E R 2 0 2 0 : L E H I G H V A L L E Y S T Y L E . C O M

The umbrella of wellness covers every facet of our lives, from the financial and occupational to the emotional and spiritual. So, what defines this holistic take on health? Incremental, sustainable choices, compassionate inward assessment and a mindful presence with each step of a lifelong journey. For inspiration along the way, here’s some local expert advice for achieving each realm of wellness.

LEHIGHVALLE YST YLE.COM : OCTOBER 2020

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“As a population, we struggle,” says Chris Wolfe, associate medical director at the Lehigh Center for Clinical Research. “We’re not really taught how to talk about feelings or deal with stress in a healthy way.” The ability to work through the vagaries of life doesn’t come automatically with the heart and mind we’re issued at birth, but it can be improved with a few simple habits.

Intellectual

Emotional

CEO at Manifest Excellence, LLC, Donna L. Hamilton, MD, is a virtuoso in the realms of resilience and productivity, two things that rely on robust intellectual wellness.

As we settle into our habits and the world around us keeps evolving, it takes a little maintenance to stay sharp! Here’s how to cultivate an open, limber mind for life.

FRESH FUN

SLEEP AND EXERCISE

We’re not just physically taxed by scant sleep and a sedentary lifestyle. “People don’t realize how much their sleep cycle affects their moods,” Wolfe says. Even just walking consistently can burn off anxiety and help you sleep better.

These are Wolfe’s first items of advice because they’re so powerful and so overlooked:

Anything new stirs the synapses, from learning a new language or how to play an instrument to creative arts, sports or dance, along with the classic puzzles and games.

Keep finding fun things to try and your mind stays on its toes.

LIFELONG LEARNING

Just because you’re not in school doesn’t mean you can’t build your knowledge.

Books, podcasts, tutorial videos and online courses can have you delving into history, appliance repair, fermentation—you name it. You have the freedom and flexibility to choose the medium that works best for you.

KEEP AN OPEN MIND STOP COMPARING YOURSELF

“There will always be someone with more,” Wolfe says. “It doesn’t matter what other people are doing. Take care of yourself.” Yes, this is direct shade on social media’s insidious influence.

NOTHING BAD COMES OF THERAPY

Especially for men, there’s still a stigma about talking to a therapist, but even if you’re not in crisis or even particularly troubled, it offers immense benefits.

Advice on communicating and setting boundaries with family and friends, for instance, can bring life-changing improvements to relationships.

38 O C T O B E R 2 0 2 0 : L E H I G H V A L L E Y S T Y L E . C O M

Good conversation can be a chance to listen and learn not just new info but new perspectives. Staying curious and receptive to varying opinions helps widen your worldview.

$

FINANCIAL Money matters are the number one stressor in life and relationships, fraught with what can seem like intimidating intricacies. But like a garden, with a little consistent tending your financial life will bear fruit for the future. Julie Knight, CERTIFIED FINANCIAL PLANNER™ professional at Janney Montgomery Scott LLC, explains how can we reach retirement without wondering where we went wrong.

KNOW YOUR FLOW

“Most people don’t know how much they spend,” Knight says.

Analyze and direct your cash flow: Income minus Expenses equals Savings. You’ll be empowered to prioritize what you really need and decide what you want now versus what you want to save for long-term.

PAY YOURSELF FIRST

If you’ve got extra money, it might help your self-control to see your savings as a bill that’s high priority. Take choice out of the equation and schedule automatic payments to your savings and/or investments.

SPEAK FREELY

Forget any taboo about money talk. “We need to discuss money with our spouses, parents, children and loved ones,” Knight says. Especially when it comes to info needed when there’s a health event or a death, have the conversation about whether and where that info is organized.

Lost logins and passwords can mean lost money!

GET HELP

Don’t have time to research strategies like dollar-cost averaging and Roth conversions? That’s why financial advisors exist. Take advantage of their expertise!

Physical Getting and staying well physically majorly boosts mood and longevity. Vince Wimberly, owner of Life Advance Fitness in Allentown, emphasizes a focus on maintaining movement and mobility to carry us through life with fewer aches and pains.

“We’re not going to be able to run fast forever,” he says, “but we can keep a nice pace.”

CUT YOUR GOALS IN HALF

“All or nothing isn’t a good approach,” Wimberly says.

Instead of cutting out all soda and catapulting into a daily gym habit all at once, maybe reduce soda and start with a couple workouts a week.

EAT MINDFULLY

All things in moderation.

Wimberly is a fan of intermittent fasting if you’re interested, but not imposing strict diet blacklists.

Deciding to have an occasional candy bar once is better than cracking under a harsh regimen and guzzling mozzarella sticks on autopilot.

HAVE FUN

The most important thing about exercise is to keep moving.

If running hurts or traditional exercise bores you, don’t give up.

Any activity is better than none!

Embrace basketball, walking, yoga or anything that you enjoy enough to stay in motion.

THE MOST IMPORTANT THING ABOUT EXERCISE IS TO KEEP MOVING. LEHIGHVALLE YST YLE.COM : OCTOBER 2020

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Environmental Inextricable from our individual health is the health of our environment. Engaged with a thriving natural world, children learn better, the ill heal better and quality of life is boosted. By overburdening our Earth, though, we risk losing it. “If the whole world was to live like the U.S.,” says Kate Semmens, science director at Easton’s Nurture Nature Center (NNC), “we would need five Earths to support it.”

JUMP IN

Rachel Hogan Carr, the NNC’s executive director, says local watershed organizations are a great place to get involved.

Volunteering with groups like Saucon Creek Watershed or Bushkill Stream Conservancy, you’ll meet smart, committed people and get a chance to roll up your sleeves and make a difference.

PLEDGE AGAINST PLASTICS

Not only is single-use plastic infesting our environment, we don’t yet understand what the microplastics we ingest through bottled water and other sources are doing to our bodies.

VEER TOWARD VEGETARIAN

“Producing meat uses a lot of water, fertilizer and land,” says Semmens. “It has a huge carbon footprint.” It may be intimidating to go totally plant-based, but just gradually reducing meat from your diet is worth it.

SPEAK UP

In addition to individual actions, let local leaders and elected officials know that climate action planning in your community is a priority. “It doesn’t take many people to start talking before something’s seen as a big community issue,” says Hogan Carr.

Spiritual Why are we here? How do we live a good life? How do we relate to the divine, and to others? Our spiritual side wrestles with existential and moral questions like these, often with guidance from organized religions or ancient wisdom. Rev. Madelyn Campbell, minister of Bethlehem’s Unitarian Universalist Church, shares advice on exploring this facet of wellness in our daily lives.

EVALUATE YOUR VALUES

Whether in written reflection or discussion with a community, it can be orienting to articulate what really matters to you, how you define your moral compass and how to live by it. Campbell poses the question, “What am I worshiping?”—a deep topic to unpack!

ROUTINE AND RITUAL

Holidays, birthdays and weekly services reinforce what we consider important. On a personal level, try making daily meditations, journaling or readings part of your life to bring focus to and explore spiritual considerations.

LABYRINTH

ROLL UP YOUR SLEEVES AND MAKE A DIFFERENCE. 40 O C T O B E R 2 0 2 0 : L E H I G H V A L L E Y S T Y L E . C O M

An ancient practice adopted

by Christianity, the convoluted path of a labyrinth came to represent a pilgrimage for those who couldn’t travel to the Holy Land. There are several around the Valley available for a mindful meander devoted to whatever means most to you.

Social Strong relationships and new connections keep us vital and growing in so many ways, but they often take a back seat to career or physical health. A writer, web designer and speaker on self-care and creating happy habits, Emily Hammel-Shaver sets out a blueprint for a vibrant, intentional social life.

KNOW YOUR NEEDS

Check your calendar from the last several months. Which plans did you enjoy most? “Do you thrive in group gatherings?”

Hammel-Shaver asks, “Or prefer smaller get-togethers or 1:1 time?” Do you need a night or two off to recharge between commitments? Prioritize plans that correspond with how you like to invest your social energy.

EXPAND YOUR CIRCLE

To get out of a social rut, see if there’s anyone in your circle you’d like to know better: a colleague, acquaintance or someone you keep seeing at your child’s soccer practice. A simple “I keep meaning to talk more with you! How about a coffee sometime?” may be all it takes to meet a new friend.

TAP IN TO OVERLAP

Whether it’s physical health, nature, deep connection or novelty, let what you love inform the plans you make with others: going on a hike, conversation over a cup of tea or trying a new restaurant with a creative menu. In getting to know yourself, live your values and strengthen your relationships, you’ll increase your wellness at nearly every level of your life.

SHE’D SPENT THREE HOURS SCROLLING SOCIAL MEDIA.

OCCUPATIONAL “Occupational wellness is all about allowing work and the relationships you make at work to enhance your life while providing you with purpose and reward,” says Victoria Cooper, owner of The Consulting Firm. If you find yourself living to work rather than working to live, tune in to these tips.

DON’T GET SWEPT AWAY

Months and years can pass by while we’re working for someone else and forgetting our own goals. You can have both, but no one else will make the conscious effort to keep you balancing work for others with the advances or changes you might want for yourself. That’s up to you.

MENTORS AND CONNECTIONS

“There’s a group for everything on Facebook,” Cooper points out, and whether you want to find a mentor or just be part of something, connecting with others in your field can lead to inspiration and opportunity.

TIME BLOCK

Set time aside for your projects and stay focused. Cooper’s phone tracker informed her one day that she’d spent three hours scrolling social media.

That’s the kind of distraction that will siphon your time and productivity little by little.

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P R OF IL E S : ME DIC A L , DE N TA L & W E L L NE S S P R OF E S S ION A L S

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The Lehigh Valley’s Finest Dermatology & Cosmetic Care Advanced Dermatology Associates, LTD, has been providing exceptional dermatological services in the Lehigh Valley for over 40 years. Their Allentown, Bethlehem and Pottsville offices offer state-of-the-art examination and treatment rooms for skin cancer treatment, including Mohs surgery, medical and surgical dermatology, phototherapy, superficial radiation therapy and cosmetic dermatology.

The team includes nine highly trained, board-certified dermatologists (including fellowship-trained Mohs surgeons and dermatopathologists) and 11 dedicated advanced practice clinicians. The practice is supported by an exceptional team of nurses, medical assistants and administrative staff.

The Valley Medspa at Advanced Dermatology Associates, LTD, has been passionate about making people look and feel their very best for over 20 years.

The treatments at Valley Medspa are overseen by some of the Lehigh Valley’s top cosmetic physicians, advanced practice clinicians and estheticians using cuttingedge cosmetic techniques.

Visit the Valley Medspa at the Allentown or Bethlehem locations for customized skin care based on specific skin type and needs. Treatments include neuromodulators, dermal fillers, skin tightening, microneedling, laser treatments, photodynamic therapy, hair removal, chemical peels and microdermabrasion.

Advanced Dermatology Associates, LTD 1259 S. Cedar Crest Blvd. Suite 100, Allentown 236 Brodhead Rd. Suite 100, Bethlehem 700 Schuylkill Manor Rd., Pottsville 610.437.4134 adaltd.com

Front row, left to right: Julia Moyer, PA-C; Dr. Cynthia Bartus; Melissa Bready, PA-C; Back row: Chelsea Melendez, LE; Ashley Pane, PA-C

Setting a New Standard in Periodontal Health The periodontal office of J. Brian Straka, DMD, prides itself on focusing on the needs and details of each patient. This allows the experience to be friendly, efficient, timely and, most of all, comforting. The staff has great patience and empathy for those patients with dental anxiety. The office is located in Bethlehem Township near Route 22 with easy access from Routes 191 and 512 and situated in a wooded area with calming outdoor scenery. Dr. Straka’s continuing education, 20 years of experience and commitment to excellence contribute to making his patients feel assured they are receiving the best periodontal care possible.

Dr. Straka’s dedication to the profession extends to many leadership positions in the local dental community, including past president of Lehigh Valley Dental Society and delegate to the Pennsylvania Dental Association. He contributes to the community by donating time and staff to the MOM-n-PA dental clinic and joining SPEAR, which involves case studies with other local dentists and specialists to assure patients receive the best possible results. Dr. Straka continues to make improvements to the office and keeps up with the newest technology to create the best treatment plan for each patient.

Dr. Straka and his staff do their utmost to be an extension of the patient’s general dental office. Communication is key to keeping their patients happy and healthy. Setting a new standard in periodontal health is the goal of the office.

J. Brian Straka, DMD Periodontics & Implants 3005 Brodhead Rd., Bethlehem 610.814.6277 strakaperiodontics.com

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OC TOBER 2020 : LEHIGHVALLE YST YLE.COM

J. Brian Straka, DMD, at his office in Bethlehem

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P R OF IL E S : ME DIC A L , DE N TA L & W E L L NE S S P R OF E S S ION A L S

Front row, left to right: Dr. Assabi Isaac, Dr. Veronica Barreto, Dr. Rhonda Rohloff, Dr. Wayne Saunders, Dr. Joseph Arnone, Dr. Dan Lader Back row: Dr. Dominic Rachiele, Dr. Michael Fedele, Dr. Mihai Radulescu, and Dr. Brett Geller.

Giving Patients Their Smiles Back St. Luke’s OMS takes pride in giving patients their smile back. With offices in five locations and the largest range of oral surgery services in the Lehigh Valley, they are able to reach anyone in need of oral surgery.

Dr. Wayne Saunders founded the practice in 2002 to offer high quality and affordable oral surgery care locally. The one-man practice he first started has since grown to 10 oral surgeons.

St. Luke’s OMS is especially proud to be the first and only oral surgery practice in the Lehigh Valley with three female oral surgeons: Dr. Veronica Barreto, Dr. Assabi Isaac and Dr. Rhonda Rohloff.

St. Luke’s OMS offers normal business hours from 8 a.m.–5 p.m. Monday–Thursday, 8 a.m.–2 p.m. on Friday, and some Saturday hours from 8 a.m.–noon With multiple office locations in Allentown, Easton, Bethlehem and Stroudsburg, patients can have the surgeons they trust, where and when they want.

At St. Luke’s OMS, the doctors practice a full range of oral and facial procedures, including Trefoil and All-On-Four hybrid surgeries, dental implants, wisdom teeth removal, bone and gum grafting, TMJ, jaw surgery and sleep apnea. The doctors are also on

staff and on call for facial trauma needs at St. Luke’s University Health Network.

The St. Luke’s OMS team is proud to offer the fixed denture treatment concept (All-On-Four Hybrid), providing a full smile in just one day!

Patients attain a full-arch permanent denture with as few as four implants on the day of surgery.

A patient is able to achieve complete satisfaction by maintaining full speech, gaining perfect aesthetics and self-esteem. St. Luke’s OMS has become the go-to surgical practice for this surgery. Staying true to their mission to offer patients the latest technology and care, St. Luke’s OMS was the first practice in the country to complete and offer the Trefoil Hybrid surgery, which allows a patient to attain a completely new smile in an even more efficient way!

The mission at St. Luke’s OMS is to provide patients with affordable, high quality, state-of-the-art care in a gentle, safe and secure environment. The practice was able to grow and start relationships with local dentists and other specialists by living true to this mission and maintaining a positive reputation. St. Luke’s OMS prides itself on always

being available to patients and referring doctors.

Along with their professional staff, the doctors are committed to establishing a partnership of good health with ease of access and flexibility for scheduling needs.

For more information, or to make an appointment with one of the surgeons at St. Luke’s OMS, please call 610.865.8077 or visit stlukesoms.com.

St. Luke’s OMS offices in Allentown, Bethlehem, Easton & Stroudsburg 610.865.8077 stlukesoms.com

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Artist’s rendering of lymphocytes

Artist’s rendering of COVID-19

Dr. Hayman Salib’s long history of helping patients battle cancer has provided him with special insight into the mechanism of COVID-19.

Fighting Cancer, Now COVID-19 Hayman Salib, MD, is an accomplished oncology and hematology specialist with a long history of helping patients fight cancer. His expertise gives him special insight into the mechanism of COVID-19, whose fast spread and high infectivity took the whole world by surprise last winter. Initially assessed as a bad respiratory illness, the medical community soon found the virus caused systemic damage to the body’s organs in varying intensity.

Without recovery, multi-systemic organ failure and death occur.

There are two way the virus attacks the body: systemic hypercoagulation (increased tendency for blood to clot) and inflammation. In hypercoagulation, blood levels of D-Dimers (thin slices of clots that look like apple slices) start to increase on day one of infection. Without recovery, levels will continue rise.

There is no other illness that shares this same lab result. It does not matter if the blood clot shows itself as a deep vein thrombosis, pulmonary embolism, or microinfarctions of the blood vessels in the heart, kidneys, intestines or brain.

The virus triggers other processes early on, including activation of platelets (tiny structures in blood that have a big role to stop bleeding) and megakaryocytes (the mother cell of the platelets, which resides in the bone marrow). This unique

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effect is the hallmark of increased coagulation of the blood. It also activates the release of protein molecules in the cells (cytokines) that fight infection, resulting in the fever and chills associated with viral infections.

A massive release of inflammatory cytokines, or cytokine storm, happens when the virus interacts with different immune cells in the blood called T-cells. Cytokine storms are very damaging to internal organs during a COVID-19 infection, including the lungs, brain, heart, kidneys and more.

Although cytokine release appears in different disease states, stormy cytokines are especially damaging in COVID-19 infections. It’s like comparing a rainy day to a hurricane, which can be damaging to many houses and take many lives.

Unfortunately, the combination of increased clotability of the blood and cytokine storms raises the damaging effect of both. After many deaths from this disease, physicians started treatment early on, when symptoms first appeared, using anticoagulants and cytokine inhibitors. End organ damage from COVID-19 can last a long time, and recovery can be very slow. However, most patients who are otherwise healthy will recover from COVID-19 quickly. Patients with chronic Illnesses, including renal disease, diabetes and chronic

lung conditions, need to be treated early on with anticoagulants, cytokine storm suppression and supportive care. The recent addition of Remdesivir, which adds another layer of protection, has saved many lives.

Recently it has been reported that COVID-19 recovery also results in chronic fatigue syndrome.

It is something that is well documented but not well understood.

Getting to COVID-19 infection and cancer: it is conceivable that cancer patients are at risk of COVID-19 infection. Adopting the simple protective measures of face masks, hand washing and social distancing is golden advice to them and to everyone.

Salib Oncology 65 E. Elizabeth Ave. Suite 304, Bethlehem 3465 Nazareth Rd. Suite 201, Easton 870 Green St., Phillipsburg, NJ saliboncology.com

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Sandip Ladani, DMD, MDS, at the Extraordinary Smiles Family Dental Care office in Schnecksville.

Dental Care for the Entire Family A compassionate and dedicated professional, Sandip Ladani, DMD, MDS, is an expert in cosmetic and general dentistry, treats sleep apnea with medically approved oral devices and focuses on providing anxiety-free, painless dental procedures in his state-of-the-art dental practice located in Schnecksville.

At Extraordinary Smiles, patients take advantage of many soothing and relaxing methods from the Comfort Menu for the finest dental experience while getting Invisalign® or dental implants. The practice uses the most advanced technology available in the field of dentistry to make appointments faster, safer and more enjoyable.

The Schnecksville dental office served the local community during the pandemic by keeping their practice open for dental emergencies. The practice is taking extraordinary measures to deliver the safe dental and sleep care their patients need. The practice is outfitted to remove impurities with an office-wide, highly efficient central air purification system with ActivePure® (Certified Space Technology) and state-of-the-art aerosol extractors, eliminating harmful contaminants in the air. UV

light and EPA-approved hypochlorous acid fogging are used for sterilization and disinfection in each operatory and waiting area.

With daily screening of employees, full protective personal equipment and maintaining social distance between patients via minimal-tono-wait-time appointments, the practice has made every effort possible to ensure a safe environment for their patients and staff.

They offer a broad range of services from cosmetic and preventive dental care to laser treatments for cold sores.

In addition to being a five-star family dental office, and experts in smile design and implant dentistry, Extraordinary Smiles also offers sleep treatment for adults and kids with sleep apnea and snoring problems. Dr. Ladani and his team use special equipment such as an acoustic pharyngometer and rhinometer to efficiently measure the size, structure and collapsibility of the oral and nasal airways to diagnose if they are too narrow or have obstructions that are causing sleep apnea. This non-invasive test takes less than five minutes and patients are treated with oral devices

that are a great alternative to bulky CPAP devices.

Patients are offered a free sleep consultation as a part of the comprehensive dental exam.

With a “Patients First” philosophy, Dr. Ladani and his team of two hygienists, assistants and practice manager Maureen Digilio offer a warm, anxiety-free dental experience. Patients can choose aromatherapy, a heated neck pillow or weighted blankets, just to name a few comforts to help patients relax and keep them at ease.

Dr. Ladani and his team practice modern dentistry with exceptional service and gentle care.

They strive to have a personable experience for all their patients.

Extraordinary Smiles Family Dental Care 4955 Rte. 873, Schnecksville 610.799.0600 extraordinarysmiles.net

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America’s

DIET Needs to Go on a Diet AND FOOD HEALTH FIT’S BARRINGTON GOLDSON HAS A SOLUTION

BY LORI MCLAUGHLIN P H O T O G R A P H Y B Y A L I S O N C O N K L I N O N L O C AT I O N AT A G E N T I S K I T C H E N & B AT H S H O W R O O M

B

arrington Goldson wants to change your mind about the way you eat. The Easton-based chemist, culinary instructor, blogger and Instagram darling is working hard to raise awareness of the benefits of a plant-based diet.

If Goldson had his way, all of America would be sitting down to meals that look nothing like what we’re used to.

At an age when most young people are focused on work and relationships, Goldson’s attention turned to heart disease and diabetes. “I was always interested in health and nutrition, fitness and bodybuilding,” he explains, “but when I turned 24 or 25 my interest changed. Instead of losing weight or looking better, I wanted to live better and improve my quality of life.”

Goldson, now 30, specifically wanted to learn all he could about the mechanism of disease. He took a deep dive into the literature, studied with nutritional scientists at Cornell, and what he found surprised him. The heart disease and type 2 diabetes he believed were an inevitable part of aging? Actually not inevitable—and instead tied 100 percent to what we eat. Even more intriguing: a whole-food, plant-based diet would not only prevent these diseases, but would reverse them.

To the uninitiated—and that includes most Americans— a whole-food, plant-based diet consists of foods that are as close to their natural state as possible, including whole grains, fruits, vegetables, legumes (beans), nuts and healthy oils. Meat, eggs, milk, honey and other animal products are not included.

Goldson had always been a healthy eater, but he couldn’t think of a reason not to try the diet. His results were dramatic: he lost 30 pounds, but none of his muscle, in six weeks. He stopped falling asleep after meals. His energy increased. After adjusting to the increased fiber, his digestion stabilized and became more regular than ever. His skin developed a glow. And it wasn’t even that hard.

“If you are someone who has been eating the standard American diet for a lifetime, which is most of us, you will feel a difference almost immediately [on a whole-food, plant-based diet],” Goldson says. “If you are an active person, it will get you where you want to be faster. I was very active when I started this… never overweight, but sort of a thick guy.” His athletic ability actually increased after just one month of eating the new way.

A self-described “sprinter guy,” Goldson could never do distance, but all of a sudden, he was running a 5K. “It absolutely blew my mind.”

The news was too important not to share. And Goldson was upset that he’d never before come across anything in a magazine, blog, movie or on TV that addressed disease reversal. No one talked about it—not doctors, or even dieticians very much. “How can I go my whole life unaware that I don’t have to have heart disease?” he mused. “I thought I could do my small part and be that one person for as many people as possible.”

Goldson launched Food Health Fit (foodhealthfit.com), at first a “nerdy nutritional blog” where he tried to explain things to people. He quickly realized the hard-core nutrition stuff made their eyes glaze over. So he steered the blog’s content in the cooking direction, and that made all the difference. “When you give people good food, they are put in a better mood immediately,” he explains. “It is much easier to sell a plant-based diet if you start with food.”

Fortunately, food was easy for the Jamaican-born Goldson. Jamaicans share a proud cuisine heritage, and his parents are great home cooks who taught him the importance of flavoring. In fact, flavors of the Caribbean inspire much of Goldson’s cooking, producing meals so delicious they overcome the common perception of plant-based food as bland. And for those who wouldn’t dream of a life without meat, Goldson is quick to point out that meat is essentially tasteless without seasoning. “It’s the plants that flavor the meat,” he says. “All that meat offers your dish is texture.” And zero meat doesn’t mean zero protein—grains, nuts, beans, vegetables, even some fruit, all supply protein, plus plenty of fiber to keep you feeling full.

What didn’t come easy for Goldson while developing Food Health Fit was social media—critical for spreading his message to more people. He needed nice pictures of his food, so he learned photography. Food is notoriously hard to photograph so it was quite a feat, but like most things he’s tried, he’s now pretty good at it, as the images on his blog and Instagram @food.health.fit will attest.

”WHEN YOU GIVE PEOPLE GOOD FOOD, THEY ARE PUT IN A BETTER MOOD IMMEDIATELY.” Goldson holds down a full-time day job as a chemist, so most evenings you will find him working in the mini photo studio he’s managed to squeeze into one half of his apartment’s living room. “I have a DSLR camera and all my pictures are taken by flash because by the time I get home from work there may be no natural light, “ he explains. With his busy schedule, the entire process from cooking to editing to posting can take days. There’s also improvisation: exquisitely plated food that appears to be set on a nice table is actually sitting atop an old piece of wood on his ironing board.

The Food Health Fit brand grew to include cooking classes. An acquaintance of Goldson’s working at St. Luke’s stumbled upon his blog shortly after she and

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her husband got off their meds via a plant-based diet.

She wanted to create a cooking program at the hospital for diabetics and prediabetics, and gave Goldson his debut as a culinary instructor, a role he has come to enjoy immensely. Goldson spun off the St. Luke’s classes and began doing his own public cooking programs in local churches before COVID-19 hit.

Goldson’s cuisine and photography skills have benefited him in other ways. He’s helped create videos for a tutorial app, taken food photos for ad campaigns, sampled and promoted products on his web pages, done speaking engagements, even modeled clothing around Easton for a menswear manufacturer. Food Health Fit took up all his free time until he started studying for an MBA part-time in 2018. He finishes in July 2021 and hopes other opportunities and partnerships will continue to roll in. Increasing his social media exposure and more in-person cooking classes are priorities for the future.

Most recently, pre-pandemic, Goldson was teaching preschoolers and their parents at Gumedia Nutritional Sciences School, a brand-new nutrition-focused facility in New Jersey. Why so young an audience? “You should be getting this information as a kid,” says Goldson.

Typically his class attendees are older, with problems he attributes to the worsening American diet. Poor nutrition is more than just the leading cause of illness in the contry. Just this July, a paper published in the American Journal of Clinical Nutrition declared bad diets a threat to U.S. national security, as diet-related illnesses place a growing burden on the economy.

“People need to take these things more seriously at a younger age,” Goldson says. “If you read enough about disease prevention, you will eventually make your way to a plant-based lifestyle because of the dramatic differences and outcomes it makes. Two-thirds of all American deaths are caused by eating, but there is literally a cure out there.”

JUST THIS JULY, A PAPER PUBLISHED IN THE AMERICAN JOURNAL OF CLINICAL NUTRITION DECLARED BAD DIETS

A THREAT

TO U.S. NATIONAL SECURITY

RECIPES From Barrington

Smoothies are a great introduction to a plant-based diet.

They’re filling, hydrating and easy to make. Goldson has one for breakfast every day and never tires of them. Enjoy the recipe for one of his smoothies, plus a traditional Jamaican dish that’s savory and delicious, and Goldson’s favorite dessert in the whole world: cinnabuns.

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MANGO PINEAPPLE SMOOTHIE ½ heaping cup zucchini, rough chopped ½ heaping cup frozen mango ½ heaping cup frozen pineapple Juice and some pulp from 1 tangerine or mandarin orange 1 medjool date (remove pit and stem) 2 big handfuls of spinach Cold-pressed grape juice, apple juice or water as needed

DIRECTIONS 1. Add all ingredients, except juice/water, to blender.

2. Add a couple splashes of juice/water to blender and start to blend.

3. Continue adding juice/water until the texture is about that of a milkshake.

NOTE: A high-powered blender like a Vitamix makes a big difference when processing the produce—a lower-powered blender will require more liquid and be less filling.

JAMAICAN STEW PEAS & RICE RICE 2 cups brown rice (or white) ½ Tbsp. salt BEANS 3 cans kidneys beans with liquid ½ of 13.5 oz. can coconut milk ½ heaping tsp. powdered allspice ¼ heaping tsp. dried powdered thyme ¼ heaping tsp. garlic powder ¼ heaping tsp. black pepper ¼ tsp. red pepper flakes ¼ tsp. browning sauce (in the seasonings aisle) 1½ tsp. salt 1½ onion, diced 3 green onions, rough chopped (optional) DUMPLINGS ¾ cup white whole wheat flour (or all-purpose, or half all-purpose/half regular whole wheat) ¼ heaping tsp. salt Water to knead soft dough SIDES 1 tsp. all-purpose seasoning 1 tsp. vegan butter (Earth Balance works well) 2-3 medium Yukon gold potatoes, peeled and cut into chunks 3 ears corn on the cob, shucked and cut into 2-3 pieces each

Photo by Barrington Goldson

DIRECTIONS PREPARE DUMPLINGS 1. To make dumplings, add the flour and salt to a large bowl and stir with a large spoon until combined. Splash some water onto the flour and continue stirring. Continue adding water until small and large balls of dough begin to form. Once there is no dry flour left (or very little), knead until mixture comes together to form a dough. You do not need to measure this, just add splashes of water until dough comes together. Once the dough has formed, additional kneading is not needed.

Make small spindle-shape dumplings. To do this, put a small piece of dough in your hands and rub them together to make a thin cylinder shape. Make the dough before you start the pot on the stove, but do not form the dumplings until ready to add to the stew towards the end. Letting the dough rest during preparation makes for softer dumplings.

STEW PEAS 1. Add all of the “Beans” ingredients listed to a large pot over medium heat. Make sure to add the liquid in the canned beans to the pot as well.

2. Double the current volume in the pot by adding water, stir.

3. Place cover on pot, crack slightly. Simmer for 30 minutes. If liquid level becomes too low, add additional water to avoid scorching.

4. Add the dumplings to the pot, add additional water if mixture is too thick, stir, simmer for 10 more minutes.

5. At the end, take a potato masher and mash some of the beans in the pot, about 1/3 of them. Take care not to squish the dumplings. This step is important to thicken and add flavor to the sauce.

CORN & POTATOES 1. Bring a small pot of water to a boil; season the water with all-purpose seasoning and vegan butter.

2. Add corn and potatoes to the pot, boil for five minutes.

Then, turn off heat to the burner and cover pot. Allow this to steam on the hot burner for at least 10 minutes.

HOW TO COOK FLUFFY BROWN RICE 1. Rinse brown rice one time under cold water to clean.

2. Fill a large stockpot with 12 cups water. Add ½ Tbsp. of salt to the water and bring to a rolling boil.

3. Add rice to boiling water and boil uncovered for 26 minutes (set a timer).

4. Strain rice through a colander and return the rice to the pot. Place the lid back on the pot, place pot on a cool burner, and leave to steam for 10 minutes.

5. After 10 minutes, fluff rice and serve.

Alternatively, use white rice. Prepare in rice cooker or follow stovetop directions on package.

To serve, pour stew peas sauce over the rice and potatoes; be generous. Enjoy corn on the side.

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CINNABUNS DOUGH 1 cup almond milk 3 Tbsp. white sugar 2 ¼ tsp. quick rising yeast 3 Tbsp. spreadable vegan butter, melted ¼ tsp. salt 3 cups all-purpose flour

DIRECTIONS

FORMING THE ROLLS 1. Remove the dough from the container and add a generous amount of flour to the dough and your work surface to prevent sticking.

2. Using a rolling pin, flatten the dough into a horizontal rectangle until it is about ¼- to ½-inch thick. Rub the dough with more flour if it starts to stick too much to the counter.

3. Leave about an inch of dough at the top of your rectangle untouched by butter, sugar or cinnamon.

4. Spread butter onto the dough with a butter knife, like you’re buttering toast.

5. Sprinkle 1 Tbsp. cinnamon onto dough.

6. Add an even layer of brown sugar to the dough.

Be generous, roughly 1/3 to ½ cup.

7. Starting at the bottom, roll the dough into a log.

8. To complete your roll, wet your fingers and carefully wet the edges of the dough and pinch together. This should hold your log together.

9. Slice log into about 2-inch pieces with a serrated knife. If you do not have a serrated knife, use a piece of floss to wrap and “slice” each piece.

10. Place the uncooked rolls in a baking pan with enough space between them to allow them to expand. (Buns should sit after this step for at least 15 minutes to rise while you complete other steps. Set a timer.)

PROOFING THE YEAST 1. Heat 1 cup of almond milk in the microwave to 110°F–120°F; it takes about 75 seconds on high. Use a food thermometer to check the temperature.

2. Dissolve sugar into the milk and whisk.

3. Add yeast to this mixture and whisk.

4. Let sit for about 15 minutes, until the liquid gets noticeably frothy. When heated correctly mixture doubles in size with froth from the yeast.

CINNA-GOO 1. Preheat oven to 375°F to prepare for baking step.

2. Melt butter, sugar and syrup in a saucepan on mediumhigh heat. Stir and remove from heat immediately when mixture starts simmering.

3. Pour hot goo onto each bun.

4. Pick up each bun to make sure that some goo gets underneath them to prevent sticking, set aside.

FILLING 2 Tbsp. spreadable vegan butter 1 Tbsp. cinnamon 1/3 cup brown sugar CINNA-GOO 1/3 cup spreadable vegan butter ½ cup brown sugar 3 Tbsp. maple syrup, agave or other thick syrup ICING 1 cup raw cashews (not roasted) 1 cup powdered sugar Vanilla almond milk, as needed for desired thickness 1 Tbsp. fresh lemon juice (optional)

NOTE: If your yeast did not get noticeably frothy, your yeast is either dead or your milk wasn’t the right temperature range.

Do not use this to make the cinnabuns; it will not work.

DOUGH 1. Transfer yeast mixture to a large bowl, whisk in melted butter and salt. Gently heat butter if it is too hard to stir in.

Note, if you get the butter too hot it can kill the yeast.

2. Add flour 1 cup at a time and stir until dough starts to form.

Knead until ingredients become well incorporated and no more. The dough should be a bit sticky.

3. Cover bowl with towel and allow to rise for 45 minutes.

If available, place bowl in cool oven (do not turn on heat).

50 O C T O B E R 2 0 2 0 : L E H I G H V A L L E Y S T Y L E . C O M

BAKE 1. After your oven is preheated, put your buns into the oven, and bake for 14 minutes. Bake until the tops are just slightly golden brown. They may appear as if they aren’t fully cooked when they come out of the oven, but they will continue to cook as they cool down. Don’t leave in the oven any longer than 16 minutes—they will burn.

ICING 1. Blend icing ingredients in a high-powered blender and pour on top of buns. If you have a lower-powered blender, try simmering your cashews in water on the stove for 10–15 minutes before blending them.

SHOULD BE GETTING ” YOU THIS INFORMATION AS A KID.”

5 THINGS

BY DAISY WILLIS | PHOTOGRAPHY BY MARCO CALDERON

CBD

Selections With increasing popularity, locals are feeling the effects of CBD to treat symptoms like chronic pain and anxiety, or just to enjoy the mellow sensation.

Whether you scarf it down or slather it on, these CBD products and services are available in the Valley to soothe your senses.

1. MASSAGE

HEALING HANDS

518 Main St., Bethlehem 610.882.4325 | healhands.com

A gentle hemp scent comes with the CBD oil added optionally to massages at Healing Hands in Bethlehem. It’s a customer favorite to help muscle and joint pain, boosting the benefits of massage to new levels. The Leef brand balm can be purchased for home relief between visits in two-ounce jars.

Leef’s CBD soap soothes, hydrates and rebalances skin.

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2. FACIALS SKINTEREST

1262 Simon Blvd., Easton 610.258.1702 | skinterestskincare.com

The anti-inflammatory properties of CBD make it an ideal treatment for irritated skin conditions like rosacea. That’s why skin care boutique Skinterest in Easton adds the option of custom-blended CBD-infused oils and a hydrojelly mask to their facials to calm and nurture the skin.

stay connected

3. NUT BUTTERS THE BIG RED BARN

516 North St., Emmaus 610.248.3501 | thebigredbarnemmaus.com

Emmaus’s The Big Red Barn is known for their natural nut butters, which now come with varying milligrams of CBD added. The isolate powder adds no flavor, so you just taste the natural, cappuccino or honey roasted peanut butter, almond butter or sunflower butter. A tasty way to take the edge off!

4.

DOG (& PEOPLE!) TREATS THE BAKERY NOOK

2355 Old Post Rd., Coplay 610.261.0442 | barrysbakerynook.com

Dogs have aches, pains and anxieties, too, and The Bakery Nook in Coplay offers CBD treats for them ranging from peanut butter banana to bacon, egg and cheese flavors.

Humans also strip the shelves of the Nook’s scrumptious CBD granola bars, chocolate chip cookies and more.

5. COCKTAILS

THE TRAPP DOOR

4226 Chestnut St., Emmaus 610.965.5225 | thetrappdoorgastropub.com

The cbdelight beverage stocked at The Trapp Door comes in lemonade, grapefruit and diet cola flavors. Mixed up in a cranberry apple mocktail or as the menu’s Stoned Lemonade made with Crown Royal and house cherry orange syrup, it adds extra relaxation to really reward a hard day.

Subscribe today at lehighvalleystyle.com and get 12 issues for $12 delivered right to your doorstep!

LEHIGHVALLE YST YLE.COM : OCTOBER 2020

53

BEYOND THE MENU

TEXT & PHOTOGRAPHY BY ALISON CONKLIN

Fava Bean Salad with Lena and Odil Koorie

This dish can be found on the menu at their Easton restaurant Daddy’s Place!

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Sisters Lena and Odil Koorie grew up in the country of Lebanon making everything in their kitchen from scratch, including growing their own ingredients. Their homestead was what they knew, harvesting olives, apples and everything in between. They never purchased anything, down to the simplest of ingredients like tomato paste and vinegar.

Lena and Odil married brothers who were from the Lehigh Valley and they moved to the United States with their husbands. This way of life of growing and cooking from scratch became part of their everyday life here, and it’s exactly what they bring to their restaurant Daddy’s Place in Easton. Their homemade Mediterranean cuisine has been a local favorite since opening in 2013. “Cooking and good food is what we love to share with our family and customers,” says Lena.

Both sisters express their sincere gratitude to the community for supporting them since their opening, and even more for the increased support during the unprecedented COVID outbreak.

Here they are sharing their go-to Fava Bean Salad recipe. It can be served warm or cold and is wonderful on its own or over rice or lettuce. It is vegan and glutenfree and often a meal at their table at home. The love, thought and care that goes into each ingredient is what makes Daddy’s Place so special.

650 Northampton St. Easton | 610.438.4442 daddysplaceeaston.com

INGREDIENTS 1 cup boiled fava beans One clove of garlic, smashed ¼ tsp. sea salt 4 Tbsp. extra virgin olive oil 3 Tbsp. fresh squeezed lemon juice ¼ tsp. sumac Pinch of cumin 2 Tbsp. parsley, chopped ¼ cup cubed tomatoes 2 Tbsp. red onion, chopped

INSTRUCTIONS Mix all ingredients together. Eat the salad warm or cold. It will hold well for a few days in the refrigerator.

Tag @lvstylemag and #livelvstyle when you make it at home!

LEHIGHVALLE YST YLE.COM : OCTOBER 2020

55

INSIDE DISH

BY CARRIE HAVR ANEK | PHOTOGR APHY BY ALISON CONKLIN

Jay’s Local KEEPS IT VERY LOCAL IN ALLENTOWN

Jay’s is named in honor of longtime Allentown attorney and philanthropist Jay Scherline.

Grilled Cheese

Garlic butter, grilled local colby and cheddar cheese sandwich on Texas toast with cheddar tomato dip

If there’s anything that the pandemic has taught us, it’s the importance of being adaptable to change. Businesses will succeed when they can innovate, but in these uncertain times, it’s even more important. They’ll also succeed if they can offer danggood food and beverages that strike that balance: they’re just familiar enough that you can recognize them on a menu, but they’re not so modernist and

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esoteric that it requires a lexicon to figure out what, exactly, is on there. Such is the case at Jay’s Local in Allentown, a fast-casual place with a distinct café vibe.

“We look at what people are already eating, and find a way to do something different, and offer more healthy options,” explains Lyell Scherline, 35.

Located near the Muhlenberg college campus in the space formerly occupied by Café Frais,

Jay’s Local is implementing options that are a little bit healthier and came directly from conversations with the college community, with whom they consulted prior to opening in October 2019. (Smart move. Get to know your neighbors—who are your potential customers— and what they like to eat before opening a café.)

Jay’s is run by Scherline and his wife, Tracey, his brother

Justin and their mom, Lorrie, along with operations manager Matt Feehan, 36. Jay’s serves its customers on a seemingly daily basis by staying flexible, using the best ingredients they can (which often means local ones) and keeping the prices affordable. Jay’s Local is named “in dedication, honor and memory of longtime Allentown attorney and philanthropist Jay Scherline,” says the website.

Scherline, along with his brother Justin, works in real estate and has an MBA; he studied in Argentina because why not, he says. He was looking to start a business with strong ties to the community, one that would honor his dad. (He also said he wanted his mom to work with him.) “I was looking for a new

Waffle Muffin

served with a shot of bourbon honey maple syrup

project. I never thought I would own a restaurant, but it just so happened to be food,” he says.

He describes his dad as an omnivore and someone who used to say: “We don’t eat to live, we live to eat.”

The team leading the charge is unusually well qualified, and Scherline and Feehan share the motivating philosophy that anything is possible there.

When talking with Feehan and Scherline about the genesis of, say, their waffle muffin (yes, that is a thing), Scherline says ideas circulate and one of them will ask, “Can we do this?” And then the brainstorming, recipe development and prototype testing will begin. (I use that language intentionally, because Feehan coordinated programs with the USDA and the FDA in food production environments, and has accrued extensive knowledge of supply chain

management and other behindthe-scenes responsibilities.

It’s kind of rare for someone operating a small mom-and-pop food business to bring such large-scale experience to the table.) As Feehan says, “We take a positive, productive approach.”

That combination of creativity and practicality means they’re well suited to adapt their business to the current dynamic circumstances: Jay’s is available for curbside, delivery, takeout, dine in and dine outside. Apart from walking it to your door and serving it on a silver platter, few places can top those options.

That can-do spirit is shown on the menu, and it’s what brought the waffle muffin into this world.

Imagine waffle batter in muffin form, with a waffle square on top that gets baked into the muffin bottom, served with a shot of bourbon honey maple syrup. And whipped cream, of course. Like its other breakfast sweet mashups, the cronut (croissant-doughnut) or the cruffin (croissant-muffin, which The Flour Shop in Bethlehem serves), the waffle muffin makes you go “hmm.”

In a good way.

That proverbial thinking outside the box is also evident in another item on the “treats” section of their menu—the overnight oats sundae. Now, just to be clear, this dish consists of steel-cut oats that have not been cooked but instead, they soften overnight, compacted into perfect tiny spheres of just enough ice cream to keep it together. Jay’s menu describes it this way: “Starts off a dessert and melts into breakfast.” Even on a warm summer day, outside, the “ice cream” presents in a rock-solid form. However, there’s a distinct advantage to its preparation. The oats sundae proves to be a great item to buy in the morning and then toss into your bag or backpack to consume once you get to work, school or—let’s face it—back home again for work or school. It will melt just enough to be pliable on a spoon, but not enough to make a gloppy mess. Feehan says it also works “if you want a better treat for your kids.” The texture is spot-on for overnight oats.

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57

INSIDE DISH

Kombucha Smoothie

Kombucha, yogurt and local honey

The Local Freeze

Blend of cold brew, vanilla ice cream, banana and Nutella

“People will get sidetracked talking to one of us or talking to someone they run into here before they even make it to the counter.”

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So far as we can tell, everything at Jay’s is hearty and filling; whatever you choose for breakfast, you won’t likely need much else. You might, however, come back another time—maybe lunch, maybe the next day— for Jay’s breakfast biscuit, fluffy and buttery and topped with fried egg, cheese and turkey bacon that will have you seriously doubting its non-pork status. Oh, by the way, eggs are from The Nesting Box in Kempton; the pastured beef for their burgers from Gauker Farms (Fleetwood); cheese is from Conebella Farms (Elverson). The grilled cheese is served on thick slices of Texas toast (such an aptly named product), slathered in garlic butter and grilled Colby and cheddar cheese, with a cheddar tomato “dip” reminiscent of tomato soup.

But perhaps the biggest thing to make you go “hmm” about Jay’s is the coffee. It’s local, from Four Monkeys Coffee Roasters in Kutztown. If you go inside, you may be puzzled initially because they serve espresso-based drinks

but do not have an espresso machine. Here’s where some ingenuity came into place. Feehan and Scherline went to Four Monkeys and asked them if it would be possible to put together a concentrate that could be used in hot or cold applications, whether it’s cold brew, frozen coffee, a hot latte or an iced latte.

(There’s also straight-up drip coffee with a few different roasts available.) The answer, of course, is yes—otherwise we wouldn’t be talking about this. “I love cold coffee. I’ve had it so right in many places, and so wrong in many places, but every time you walk in here, it will be the same,” says Feehan.

They worked it out and it results in a lot of advantages for Jay’s. First, the cost savings is significant because they didn’t have to buy a machine, nor do they have to maintain it. It is ultimately, however, a move that affords them great service. “When there’s a line of students out the door, we can fill their orders fast,” says Feehan. The taste is definitely not the same as an espresso—it’s smoother, more rounded and almost a little milder, not quite so robust—but it’s an enjoyable choice. It also blends well in their Local Freeze, which includes coffee, vanilla ice cream,

Overnight Oats Sundae

House-made steel-cut oats ice cream, topped with berries and granola

banana and Nutella. (Try that, or the Kombucha Smoothie, with yogurt and local honey.)

The space is bright and modern feeling, with an open kitchen that makes the preparation process visible.

You can eat inside or outside— there’s a fun Astroturf surface under the tables. The inside walls are loaded with photos from the Muhlenberg library archives, and will definitely spark some conversation, especially if you’re a member of that community.

Actually, it’s pretty impossible to not get immersed in conversation with these people, and that, too, seems to be the legacy of Jay. “People will get sidetracked talking to one of us or talking to someone they run into here before they even make it to the counter,” says Scherline. So it’s not a surprise when Feehan says they have regulars who come in every day, others who are in several times a week and people who buy up all the pastel de nata— a Portuguese egg tart pastry served warm and dusted with cinnamon. It’s a thing.

“It’s very important to us to stand out from the crowd,” says Scherline. They’ve managed to do just that, and yet attract a crowd at the same time. Jay would be proud.

Jay’s Local 2301 Liberty St., Allentown 610.351.3100 | jayslocal.com

*Please check their website and/or social media for current operating hours and procedures.

Hours Mon.–Sun.: 9 a.m.–6 p.m.

Parking Street parking and on-site lot behind the building

Services Available Curbside, takeout, in-house dining, outside dining

What to Order Tough calls, as much of the menu is spot-on. The student population digs the campus breakfast. And the overnight oats sundae, despite its moniker, is really a breakfast food. For lunch, come hungry for the monstrous grilled cheese on Texas toast. Check out the Caesar salad, the house salad and, of course, the burger, which can be ordered as a plant-based Beyond Burger if you like. Sometimes items will change seasonally, but the Southwest Avocado Toast has been a mainstay thus far: two slices of Texas toast, topped with avocado and scrambled eggs, seasoned Southwestern style. Kids aren’t forgotten here, either—PB and J, grilled cheese and a salad are all on the menu for them.

LEHIGHVALLE YST YLE.COM : OCTOBER 2020

59

STYLE MARKET

SPECIAL ADVERTISING SECTION

mccarthy’s red stag pub’s

ivee ndd lliv an all a ua v irttu vir

CLasses join us for our monthly cooking demonstrations and whiskey tastings! info at redstagpub.com/classes in st bethlehem pa,

610 861 7631 | 534 ma

18018

donegal square’s

vi uall rtua virt g sh ping oppin shop

connect with us via facetime or zoom for a personal shopping session! ask questions and get an up-close view of products. schedule your appointment at donegalsquare.com/virtualshopping 610 866 3244 | 534 main st bethlehem pa, 18018

FALL INTO COMFORT WITH

STOP IN AND SHOP OUR

Fall Sale

123 E. 3rd St., Bethlehem 610.867.3494 martinsfurniturebethlehem.com

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OCTOBER 2020 : LEHIGHVALLE YST YLE.COM

HELP YOUR CREATIVE SOAR THINK OUTSIDE THE BOX

SERVICES A Division of Innovative Designs & Publishing

Providing solutions that will help your business take off. idpcreative.com | Easton, PA | 484.546.0402

McCARTHY’S red stag pub AND WHISKEY BAR

DINING GUIDE

Photo by Shelbie Pletz

We’re more than just

Order McCarthy’s Red Stag Pub & Whiskey Bar’s Original Sconut

Style Award Winner

Live Entertainment

Gluten-Free Options

Outdoor Seating

Vegetarian Options

Entrée Price Range:

Wheelchair Accessible

$ under $15 $$ $15-$25 $$$ $25+

Serves Alcohol BYOB

$

DON JUAN MEX GRILL

7751 Glenlivet Dr., West Fogelsville 1328 Chestnut St. Emmaus, 610.438.5661, donjuanmexgrill.com

Bringing Latin-inspired food to local communities. Lunch & dinner.

6465 Village Ln., Macungie, 610.966.9446, gioitaliangrill.com

*Highlighted entries are Lehigh Valley Style advertisers. Look for their ads in this edition!

*We recommend checking each individual restaurant’s website and/or social media to confirm whether it is open and accessible during these unprecedented times.

Gio Italian Grill offers old world charm with a progressive twist.

Centering around their woodstone open flame hearth, Gio uses only imported ingredients to produce mouth-watering flavors.

Take-out and private parties available. Lunch & dinner.

$$$

GRILLE 3501

3501 Broadway, Allentown, 610.706.0100, grille3501.com

Upscale, yet unpretentious. Fine fusion cuisine. Extensive martini, wine and beer menus. Lunch & dinner.

610.419.4716

312 E. 3rd St. Suite 102, Bethlehem

dinkysicecream.com DELIVERY AVAILABLE WITH

$$

HOPS FOGELSVILLE

Berks

BURGERS • HOMEMADE CHILI MAC’N’CHEESE • SHRIMP TACOS BACON JAM & MUCH MORE...

USE THE HEARTLAND GUEST APP TO ORDER ONLINE AND TO EARN LOYALTY POINTS

$$

GIO ITALIAN GRILL

HOMEMADE ICE CREAM!

7921 Main St., Fogelsville, 610.395.3999, hopslehighvalley.com

THE GRILLE AT BEAR CREEK

Historic pub serving up all American classics with weekly specials to make mouths water. Lunch, dinner & late night.

$$

101 Doe Mountain Ln., Macungie, 610.641.7149, bcmountainresort.com

$$

HOPS AT THE PADDOCK 1945 W. Columbia St., Allentown, 610.437.3911, hopslehighvalley.com

Features modern American cuisine, a full-service bar, scenic views and award-winning outdoor dining. Dinner & late night.

Come to eat, drink and have fun! Friendly, food-oriented sports bar with cold brews! Lunch, dinner & late night.

Bucks

149 Chestnut St., Emmaus, 610.421.6666, houseandbarn.net

$$

HOUSE & BARN

MCCOOLE’S AT THE HISTORIC $-$$$ RED LION INN 4 S. Main St., Quakertown, 215.538.1776, mccoolesredlioninn.com

Offering a dining room, martini lounge and bar in a beautifully restored inn from the 1700s. Monthly featured wines and brews from their own Red Lion Brewery. Also offering a complementary door-to-door and hotel shuttle service within a five-mile radius of the restaurant to bar and restaurant patrons, as well as private events at McCoole’s Arts & Events Place. Brunch, lunch & dinner.

Carbon 1660 Blue Mountain Dr., Palmerton, 610.824.1557, skibluemt.com

Offers indoor dining in addition to their ever-popular outdoor dining! Guests will enjoy delicious food, tasty drinks and unforgettable scenic views all year round. Lunch & dinner.

$

KEYSTONE PUB

1410 Grape St., Whitehall, 610.434.7600, keystonepub.com

Demand better beer! Lunch, dinner & late night.

$$$

MADELINE’S

1250 Turnstone Dr., Fogelsville, 484.277.2250, madelinesfogelsville.com

Casual fine dining with a creative gourmet flair. Madeline’s, where friends gather. Brunch, lunch, dinner & late night.

MELT $-$$$

SLOPESIDE PUB & GRILL

$$$

The Promenade Shops at Saucon Valley, 610.798.9000, meltgrill.com

Offering a sumptuous menu of contemporary Italian fare in its breathtaking 350-seat restaurant, with spacious and customizable rooms for private events. Lunch, dinner & late night.

MY TEQUILA HOUSE

$$

1808 MacArthur Rd., Whitehall, 484.664.7109, mytequilahouse.com

Lehigh

Laid-back cantina providing down-home Mexican recipes, a large tequila list and lively happy hours. Lunch, dinner & late night.

$

BELL HALL

Two distinctly different restaurants, one spectacular setting, entirely re-imagined. Brunch, lunch & dinner.

612 W. Hamilton Blvd., Allentown, 610.437.1825, bellhallallentown.com

Allentown hot spot featuring juicy burgers and Pennsylvania craft beers. Lunch, dinner & late night.

CASA TORO MEXICAN GRILL $$

7001 Rte. 309, Coopersburg, 610.282.8888, casatoromexgrill.com

Mexican restaurant and bar specializing in authentic, time-tested recipes and award winning margaritas. Lunch & dinner.

NOTCH MODERN KITCHEN & BAR

5036 Hamilton Blvd., 610.351.8222, notchmknb.com

$$$

Modern American with an Asian Twist. Lunch & dinner.

SAVORY GRILLE

A BAVARIAN-INSPIRED BEER GARDEN IN THE HEART OF DOWNTOWN ALLENTOWN

GOOD BEER. REAL FOOD. COOL VIBES.

$$$

2934 Seisholtzville Rd., Macungie, 610.845.2010, savorygrille.com

A culinary gem housed in the historic Seisholtzville Hotel, Savory Grille takes gives back to a time when fine dining was an experience to be savored. Dinner.

DOWNTOWN ALLENTOWN 732 HAMILTON ST. BRUDADDYSBREWINGCO.COM LEHIGHVALLE YST YLE.COM : OCTOBER 2020

61

DINING GUIDE $

THE TAVERN ON LIBERTY

2246 W. Liberty St., Allentown, 484.221.8765, tavernonliberty.com

OUTSIDE DINING & TAKE-OUT

RED LION BREWERY BEER ON TAP

“Life, liberty and the pursuit of beer.” Check out other location in Reading called The Liberty Taproom. Open seven days a week.

Lunch, dinner & late night.

TOP CUT STEAKHOUSE

$$$

The Promenade Shops at Saucon Valley, 610.841.7100, topcutsteak.com

Classically inspired cocktails, exquisite wines and USDA prime steaks in a 1940s style rooftop atmosphere. Dinner & late night.

TOPGOLF SWING SUITE AT THE SWEET SPOT $$$

CALLING ALL S ULS!

2805 Lehigh St., Allentown, 610.813.2536, thesweetspot.golf

American bistro cuisine featuring indoor sports and entertainment.

Lunch & dinner.

TORRE

$$

The Promenade Shops at Saucon Valley, 610.841.9399, torrerestaurant.com

Join us

Classic Mexican cuisine with a modern twist in a fun, familyfriendly atmosphere. Enjoy Happy Hour gathered around the three-story tequila tower. Brunch, lunch, dinner & late night.

OCT. 30TH–NOV. 1ST for our Day

of the Dead Weekend Celebration

$$$

THE TRAPP DOOR GASTROPUB 4226 Chestnut St., Emmaus, 610.965.5225, thetrappdoorgastropub.com

Upscale food in a fun, relaxed atmosphere with an extensive craft beer list. Brunch, dinner & late night.

Indoor & Outdoor // Spooky Drinks // Special Menu

WHITE ORCHIDS $$ THAI CUISINE The Promenade Shops at Saucon Valley, 610.841.7499, whiteorchidsthaicuisine.com

Authentic Thai cuisine in a contemporary and relaxed dining atmosphere. Signature seafood dishes, house specialties and classic Thai entrées. New bar and lounge area. Lunch & dinner.

7001 PA ROUTE 309, COOPERSBURG

610.282.8888 // casatoromexgrill.com

Tues.–Sun. 11:30am–9pm // Closed Mondays Reservations required

215.538.1776

mccoolesredlioninn.com

Northampton AMAN’S ARTISAN INDIAN CUISINE $$$ 336 Northampton St., Easton, 484.298.0400, amanseaston.com

Aman’s elevates Indian dining with an upscale ambiance and an award-winning menu to match. Lunch & dinner.

HUNGRY FOR MORE?

APOLLO GRILL

$$$

85 W. Broad St., Bethlehem, 610.865.9600, apollogrill.com

Bistro-style restaurant encouraging a grazing dining experience.

Comfortable, friendly, sophisticated and lively. Lunch, dinner & late night.

THE BEAM YARD AT STEEL CLUB $$$ 700 Linden Ave., Hellertown, 610.838.7018, steel.club

Casual American dining, featuring some unique and tasty food and beverage options. Brunch, lunch & dinner.

BLUE GRILLHOUSE & EVENT CENTER

$$$

4431 Easton Ave., Bethlehem, 610.691.8400, bluegrillhouse.com

From a party of four on the covered outdoor patio to a party of 400 in the newly renovated event center ballroom, blue delivers with prime steaks and seafood, a sprawling wine list and impeccable service. Brunch, lunch, dinner & late night.

BUDDY V’S RISTORANTE

$$$

77 Wind Creek Blvd., Bethlehem, 877.726.3777, windcreekbethlehem.com

The menu offers twists on Italian-American favorites like Sunday Gravy and Steak Pizzaiola. Lunch & dinner.

BURGERS AND MORE BY EMERIL $$

77 Wind Creek Blvd., Bethlehem, 877.726.3777, windcreekbethlehem.com

Chef Emeril Lagasse uses only the freshest and finest ingredients to create a mouth-watering burger customers will never forget.

Lunch & dinner.

CELEBR ATING 35 Y E ARS IN BUSINESS

DIMAIO’S ITALIAN RISTORANTE $$ & PIZZERIA

The Shoppes at Hellertown

610.838.8004 // dimaios.net FOLLOW US ONLINE to learn more about our dining options!

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OCTOBER 2020 : LEHIGHVALLE YST YLE.COM

GET YOUR FILL AT

LEHIGHVALLEYSTYLE.COM

27 Main St. Shoppes at Hellertown, 610.838.8004, dimaios.net

Family owned since 1985. Serving southern Italian Cuisine.

Known for home-made bread, Chicken Francese, DiMaio’s Creamy Clam sauce and NY style pizza. Lunch & dinner.

$

DINER 248

3701 Easton-Nazareth Hwy., Easton, 610.252.4300, diner248.com

Fine diner-ing at its best. Handmade, fresh food, craft beer, libations and desserts. Call ahead seating available. Breakfast, brunch, lunch, dinner & late night.

$

DON JUAN MEX GRILL 5540 Crawford Dr., Bethlehem 2600 William Penn Hwy., Easton 300 N. 3rd St., Easton, 610.438.5661, donjuanmexgrill.com

Bringing Latin-inspired food to local communities. Lunch & dinner.

$$

EASTON TACO & ROTISSERIE

a cut above the rest

1054 Northampton St., 917.379.4159, eastontaco.com

Authentic Latin food in a warm environment. Lunch & dinner.

$$$

EDGE RESTAURANT 74 W. Broad St., Bethlehem, 610.814.0100, edgerestaurant.net

An all-scratch kitchen “combined with a fun, relaxed atmosphere, you get edge.” Lunch, dinner & late night.

EMERIL’S CHOP HOUSE

Thank you for your continued support!

$$$

77 Wind Creek Blvd., Bethlehem, 877.726.3777, windcreekbethlehem.com

Indulge in a variety of irresistible dishes featuring tender steak cuts, mouth-watering prime rib and so much more. Dinner.

EMERIL’S FISH HOUSE

$$$

77 Wind Creek Blvd., Bethlehem, 877.726.3777, windcreekbethlehem.com

Discover an exciting new menu featuring notable additions including Grilled Octopus, a raw bar and so much more. Dinner.

We wouldn’t be here without you, and we look forward to seeing you soon!

$

GREEN VIDA CO.

1800 Sullivan Trl. Suite 330, Easton, greenvidacompany.com

Café and cold-pressed juice bar, using local and organic ingredients. Breakfast, brunch & lunch.

THE MARKET GOURMET EXPRESS

$

77 Wind Creek Blvd., Bethlehem, 877.726.3777, windcreekbethlehem.com

All the classic favorites in one place. Nathan’s hot dogs, burgers, pizza, salad, sushi, ice cream and coffee. Lunch, dinner & late night.

Casual Indoor & Outdoor Dining • Takeout • Private Parties • Catering DELIVERY AVAILABLE VIA DOORDASH, GRUBHUB & UBER EATS

325 Stoke Park Rd., Bethlehem 610.882.4070 primestkhouse.com

MCCARTHY’S RED STAG PUB $$$

534 Main St., Bethlehem, 610.861.7631, redstagpub.com

Experience the flavor of the Irish and British Isles! Over 200 scotch/whiskies, homemade breads and baked goods and from-scratch cooking! Breakfast, brunch, lunch, dinner & late night.

PRIME STEAK HOUSE

$$

325 Stoke Park Rd., Bethlehem, 610.882.4070, primestkhouse.com

Serving Premium Black Angus steaks, fresh seafood, chicken and pasta. Extended wine list. Lunch & dinner.

SOCIAL STILL

$$$

530 E. 3 St., Bethlehem, 610.625.4585, socialstill.com rd

Full plate American-fusion restaurant, craft distillery, craft beers, local wine and tasting room. Lunch & dinner.

STEELWORKS BUFFET & GRILL

Savor the Fall with Outdoor Dining ON OUR HE AT ED & COV ERED PATIO

Join Us For Outdoor Dining!

W E’ V E G OT YO U COV ER ED—A N D WA R M!

$$

77 Wind Creek Blvd., Bethlehem, 610.419.5555, steelworksbuffetandgrill.com

Experience a variety of fresh culinary dishes from around the world at Steelworks Buffet & Grill. Featuring live action cooking and a fully stocked bar, guests will enjoy a variety of fresh international culinary dishes at the all-you-can-eat buffet or choose their favorites from the a la carte menu, including artisan pizza, a pasta station, fresh-carved meats and more. Breakfast, lunch & dinner.

ZEST BAR+GRILLE

$$$

The Rooftop at 306 S. New St., Bethlehem, 610.419.4320, zestbethlehem.com

A culinary and social experience offering a progressive menu that highlights the best of New American cuisine. Lunch & dinner.

Lehigh Valley Style (ISSN 1540-0867) is published monthly by IDP Publications, 3245 Freemansburg Ave., Palmer, PA 18045-7118. Annual subscriptions are $19.95 (Canadian and foreign one year rate is $40, U.S. funds only). Single copy price $3.95. Postage paid at Easton, PA 18045 and additional mailing offices.

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A SIS T ER RE S TAUR A N T TO WHITE ORCHIDS

5036 Hamilton Blvd., Allentown 610.841.4610 notchmknb.com notchmknb Reserve your table on resy.com

The Promenade Shops at Saucon Valley 610.841.7499 whiteorchidsthaicuisine.com whiteorchids_thaicuisine.com Reserve your table on resy.com

LEHIGHVALLE YST YLE.COM : OCTOBER 2020

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EAT THIS

Ready to try it?

Tag @lvstylemag and #livelvstyle!

BY KRISTEN RINALDI | PHOTOGRAPHY BY SHELBIE PLETZ

Vegan Big Mac Hoagie VEGOUT BETHLEHEM

Mary Lopresti, owner of VegOut Bethlehem, has been vegan for more than two decades.

“There are a lot of foods people eat regularly that I’ve never even tried,” she says, “including a Big Mac.” But she didn’t set out to create her own vegan variety; she was actually just adding all of her favorite toppings to a vegan burger when she realized it turned into a Big Mac. “But it got too messy too fast on a burger bun, so I piled it high on a hoagie roll, and my best-selling sandwich was born!”

Lopresti tries to make her food look and taste as similar to what most people are accustomed to eating so that they’re excited to try her version. “It did so well when I first

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OCTOBER 2020 : LEHIGHVALLE YST YLE.COM

introduced it that I quickly created my Big sesame seeds on a hoagie roll. It’s served Mac n Cheese, which is a magical combo— with a side of potatoes. and my second most popular item!” she says.

“The Impossible Burger patty so closely “I always recommend both to new customers resembles a traditional burger,” says Lopresti. because these two are so similar to the “It appeals to vegans who miss the taste of beef originals for taste and appearance.” but choose a cruelty-free option, and to meat The entire sandwich is 100 percent vegan, eaters because they can’t tell that it’s vegan.” along with everything else on VegOut’s menu. She explains that the reason most people “New customers are shocked to find out it’s don’t try or don’t stick to veganism is because all vegan,” she says. “I think it’s a testament they miss certain foods—like cheeseburgers— to how appealing our food sounds, looks too much, so her goal at VegOut is to make and tastes.” Their Big Mac Hoagie is made the difference indistinguishable. with an Impossible Burger patty, and is topped with cheese sauce, lettuce, tomatoes, 1 E. Church St., Bethlehem pickles, Thousand Island dressing and 610.419.0126 | vegoutbethlehem.com

a Family Business in the Lehigh Valley

GROWING

Bradley Pulverizer President David Fronheiser with Compass Point Managing Partner Tom Garrity

Learn the Bradley Pulverizer Growth Story www.compasspt.com/casestudies/bradley

WANT TO SCALE YOUR GROWTH?

Hire the experts.

Growing a business takes work. Add family and that challenge just grew exponentially. Our team has over 15 years of experience helping family businesses implement a proven system to grow profitably, prepare for the 5Ds and successfully navigate from one generation to the next.

Take your family business to the next level with Compass Point.

www.linkedin.com/in/tomgarrity1

Tom Garrity @fambiz_matters

www.compasspt.com

610.336.0514

@compasspt

“I am #StLukesProud to be a part of our team of pediatric specialists that is here for you, to help you and your child with whatever life brings your way.”

Shaheen Timmapuri, MD, MBA Section Chief, Pediatric Surgery

Caring for Your Future.

St. Luke’s Pediatric Specialists Our family is growing for your family.

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When it comes to your children, you want to provide them with the best… in all aspects of life, especially their health care. That’s why St. Luke’s growing pediatric services provides the quality and compassionate care you expect for your child, right here, close to home. Choose a St. Luke’s pediatric specialist…the care you trust now more than ever.

sluhn.org/pediatrics • 1-866-STLUKES (785-8537)