Edible Orange County Winter 2016-2017

edible Orange County

A Member of Edible Communities

Winter 2016 - 2017 No. 23

WINTER STORIES

Winter Stories

WINTER 2016 - 2017 NO. 23

Hot Sauce

Vegucation

Hospitality

Aged balsamics Gourmet condiments Kitchen linens&aprons Bird’s-eye maple cutting boards Slate cheese serving boards Original paintings Cookbooks

Visit us at www.wcflavor.com and order ingredients for cooking exceptional meals, accessories for entertaining and original art for your home.

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Contents Winter 2016-2017

20

In Each Issue

6

10

In Season

26

Fit Foodie - Vegucation

31

OC Farmers’ Markets

32

Our Advertisers

Features

12

When Food Bites Back

16

Eating for a Long and Healthy Life

20

A Brief Personal History of Hospitality

By Gina Mullins Cohen

8 Contributors

12

Editor’s Note

By Bill Cohen

By Michele Jacobson

By Gina Mullins Cohen

By Mareya Ibrahim

By Anna Thomas

Vintage Tea Cups

by Marlene Ford 4 Winter 2016-2017

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Recipe Box

23

Orange CountyÂŽ Published by Eclipse Media Partners, LLC 108 Hermitage Blvd.

Berryville, VA 22611

Farmers Market Tomato Salad

By Anna Thomas

24

Editorial Staff Gina Mullins-Cohen Editor gina@edibleoc.com 310-721-3093 | 949-315-6445 Bill Cohen Editor: Arts and Culture 310-721-3093 | 949-315-6445 info@edibleoc.com Robert D. Mullins Investigative Reporter Editor info@edibleoc.com 310-721-3093 | 949-315-6445 Vi Paynich Editor: Fashion and Design Vi@edibleoc.com 714-504-1825

24

Ratatouille from the Charcoal Grill

By Anna Thomas

25

Peach and Basil Sorbet

By Anna Thomas

25

Farro with Lentils and Lavender

By Anna Thomas

30

Broccoli Bagna

Cauda (banya cowda)

Kim Lewis Creative By Design Creative Director klewis@creativebydesign.net 951-226-5617 Moe Goode Web Master info@edibleoc.com Digital Magazine Producer Creative By Design klewis@creativebydesign.net

30

By Mareya Ibrahim, the Fit Foodie

www.edibleorangecounty.com

Advertising Gina Mullins-Cohen Publisher gina@edibleoc.com 310-721-3093 | 949-315-6445 No part of this publication may be used without written permission from the publisher Š2015. Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention, please accept our sincere apologies and notify us. Thank you.

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Editor’s Note edible Communities 2011 James Beard Foundation Publication of the Year

Tea Time My cupboard is full of tea. Canisters of Chai tinted with vanilla, orange and brown bags of Oolong and Jasmine buds that magically bloom to delicate flowers once in the cup and immersed with hot water. Boxes of Irish Breakfast, Chamomile and Peppermint teas compete for space and for my time. The containers are stacked and layered on the shelves, each one bearing the scent of earth or sky, and each one evoking memories of travel, love and friendship.

Across the kitchen in a separate cupboard is my collection of tea cups. I have about 20, give or take, and each one, just like the tea that fills them, tells a story… one of my stories. This issue of Edible Orange County brings the seasonal joys of winter to you through the art of the story. Whether you read these pages on Christmas Eve or later in the season, on the Day of Hearts and Roses, you will find a moment or two to escape, read and dream. And since reading the pages of this edible publication – or any edible publication - offers a chance to explore the cultures and the stories of food and artisans, why not enjoy this read with a cup of hot tea?

In this issue you will journey to a Hot Sauce Festival with Bill Cohen in his piece “When Food Bites Back” and don’t forget to look up the farm fresh produce offered during these chilly months in the pages of “In Season.”

When you have a moment, go to our website, www.edibleoc.com and explore our blogs, discover recipes and peruse the archives of our digital editions. You can travel from Turkey to San Antonio without leaving your armchair.

And while you are exploring and sipping your tea remember to eat good food, laugh a lot and choose to be happy.

–Gina Mullins Cohen

6 Witner 2016 - 2017

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Contributors Bill Cohen is a writer, musician, cartoonist and humorist. He has a graduate degree from the University of California, Los Angeles. Bill has worked for The Metropolitan Museum of Art in New York City, The Getty Museum in Los Angeles and Universal Music Group. Bill spends his free time playing classical guitar, bicycling and studying Turkish. Bill learned to eat under the direction of his mom.

Gina Mullins-Cohen became fascinated with nutrition, as a teenager, when she discovered the benefits of organic food. Throughout her 20year career in publishing she has successfully co-launched several domestic and international magazines, as well as two media companies.

Gina is the owner of Edible Orange County and spends her time between Orange County, California and Loudoun County, Virginia where she is Vice President of Marketing, Communications and Publications at National Recreation and Park Association. NRPA is dedicated to Conservation, Health & Wellness and Social Equity.

Mareya Ibrahim – The Fit Foodie – began her career in the natural products industry as the national marketing director for Wild Oats Market before it became Whole Foods. She experienced the natural products industry from all angles including food and marketing, retail, and all avenues including being a consumer of whole foods. Ibrahim is also the founder of Eat Cleaner products which have been featured on OVC. She has a pod cast and speaks regularly on the benefits of healthy eating.

Michele Jacobson is a Certified Clinical Nutritionist, author and food writer. She lectures on GMOs, nutrition, how to eat and shop for healthier food in the American marketplace, and on health benefits derived from traditional diets of the world. In addition to her books, Michele writes two blogs: her Nutrition blog and her GMO blog. A member of the NOFA-New Jersey Public Policy and Advocacy Committee, her articles on GMOs have been widely published and distributed.

Kim Lewis is the owner and creative director of Creative By Design, a full-service creative agency located in Corona, California. Creative By Design provides award-winning design for titles such as Parks & Recreation Magazine and Elearning!

Magazine as well as city and chamber guides across the country. Kim has received over 50 awards for magazine design, from the Western Publication Association, Folio and other industry associations during her 24-year tenure as a creative professional. creativebydesign.net.

Robert (Bob) David Mullins is a Pulitzer Prize-winning journalist. He is the only journalist ever awarded the esteemed Amicus Curiae Award, presented by the state Judicial Council. The prestigious Robert D. Mullins Excellence in Reporting Award, named in his honor, is bestowed annually to journalists considered outstanding in their ethical efforts to report the news. Mullins was also awarded the Bronze Star for his courageous, life-saving efforts during WWII.

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In Season

Winter

By Gina Mullins-Cohen

DECEMBER

Artichokes Basil Beans (Green) Beets Brussels Sprout Cabbage Carrots Cauliflower Celery Chard Chili Pepper Citrus: •Lemons •Valencia Oranges Collards Corn Cucumber

Eggplant Grapes Guava (Pineapple) Kale Kiwi Kohlrabi Lettuce Mushroom Mustard Okra Onion (Dry) Onion (Green) Peppers Pomegranates Potatoes Spinach Summer Squash

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JANUARY

FEBRUARY

Asparagus Avocados Beets Broccoli Cabbage Cauliflower Celery Chard Cherimoyas Blood Orange Grapefruit Kumquats Lemons Naval Oranges Tangelos/Tangerines Dates, Medjool Kale Kohlrabi Mushroom Mustard Onion, Green Passion Fruit Peas, Green Strawberries

Asparagus Avocados Beets Broccoli Brussels Sprouts Cabbage Carrots Cauliflower Celery Chard Blood Orange Grapefruit Kumquats Lemons Naval Oragnes Tangelos/Tangerines Dates, Medjool Kale Kohlrabi Lettuce Mushroom Mustard Onion, Green Spinach Strawberries Turnips

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WHEN FOOD BACK

The Second Annual California Hot Sauce Expo Story and photos by Bill Cohen

C

ertain foods became a challenge at some point, like the first time you tried sushi, or Jägermeister. While picante salsa and wasabi have been a tasty addition to regional SoCal cuisine for a while, they are served separately from your food, allowing you to control it. Now, as flamin’ hot cheetos and pepperoncini have become mainstream, hot sauce enthusiasts have pushed the envelope toward condiments that can make the rest of us choke or gasp.

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Hats, hot sauce and sun!

People line up for samples and fun.

These are the folks who attended the Second Annual California Hot Sauce Expo at Rainbow Lagoon Park in Long Beach, the weekend of July 16 to 17. Attendees were serious about the spice, lined up at the booths to sample and buy.

Listening to live music, eating at food trucks, and laying out blankets for a family picnic - not so much.

Besides collecting free samples, the entertainment here was eating competitions, watching people crazier than you suffer.

The consequences of participation were so dire and the glory was so fleeting that even the winners winced and had tears of regret. Watching a team sport, you can identify with a whole city’s triumph over another city. Here the enjoyment is like watching Jerry Springer contestants who do things you know not to do, and who get no reward for winning.

“Besides collecting free samples, the entertainment here was eating competitions, watching people crazier than you suffer.”

The Burrito from Hell Competition Rock legend Steven Tyler was quoted in the Los Angeles Times as saying, “no great story ever started with the words, ‘I had a salad last night.’” So at least the contestants have bragging rights.

You could use your hands in this competition but other events showcased a line of ten guys eating face down on a paper plate like a dog. Even though they were in a hurry they also had to be careful - the food stings your lips and cheeks and could damage your vision if it gets in your eyes. Listening to the announced mixture of ingredients reminded me of childhood science projects, or an eating torture scene from The Tin Drum. There was one sauce element that drew gasps of respect from the crowd: The Carolina Reaper – hottest of the hot.

Liquor quenches the thirst and builds courage and some vendors came ready to oblige the crowd. On the stage, Haagen Dazs had donated mini –ice creams. But the speed eaters could

Hot sauce and T-shirts make for good souvenirs.

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The line of fire

not seek relief until every other contestant had finished and the winner had been celebrated. The announcer cheerfully pointed out whenever someone ran to the back to bend over and puke.

You could hear the fire trucks speeding to the rescue. The winner was surprisingly low key. No fist pumping, this poor guy was teary eyed and couldn’t even speak into the microphone.

“You could use your hands in this competition but other events showcased a line of ten guys eating face down on a paper plate like a dog.”

The festival left me with some questions. At what point did the state fair become an exhibition of food you should never eat? Why do you see a lot of hell and devil imagery in hot sauce, but not much heaven and angel imagery in chocolate? Why would we want to win the Guinness Book of Records Reaper Pepper of Doom eating contest? Because we’re Americans, we’re daring and bad and you can’t make us follow the rules. www.edibleorangecounty.com

Variety is the spice of life.

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EATING WELL FOR A LONG AND HEALTHY LIFE

By Michele Jacobson

S

ince time immemorial, humans have been fixated on discovering the secret to a longer life. Think Ponce de Leon and the mythical Fountain of Youth. Is such power really within our grasp? While genetics are responsible for shaping approximately 50% of what happens to us as we age, there is much we can do to control the balance.

Americans have an average life expectancy of 76 and 81 years, for men and women respectively. Yet, in his 2008 book The Blue Zones, author Dan Buettner identified five regions of the world where people live notably longer lives than the rest of us. In fact they ‚“reach age 100 at 10 times the average rate.”(1) In addition to living longer, these people are also markedly healthier, as indicated by lower rates of heart disease, cancer, obesity and diabetes. The five Blue Zones are Ikaria, Greece; Okinawa, Japan; Ogliastra, Sardinia; the Nicoya Peninsula, Costa Rica and Loma Linda, California, right here in the United States.

Interestingly, each of the Blue Zones‚“ dietary regimens are notably different from one another. For example, the inhabitants of Loma Linda follow a ‚“Biblical Diet” that is vegetarian, high in nuts, and advocates abstinence from alcoholic beverages. Conversely, the diet of Sardinia, Italy includes lamb, goat’s milk and up to a liter a day of local red wine. Okinawans partake of soy foods but no dairy, while those in Greece eat a variation of the Mediterranean diet, rich in dairy products made from sheep’s milk.

For the inhabitants of Costa Rica the secret lies more in their locale,

with a water source rich in calcium and magnesium; minerals that contribute to strong bones and low rates of heart disease.

Radically different diets, perhaps, but also with some key elements in common. First, each one is plant-based, emphasizing high intake of locally grown fruits and vegetables. Second, each region includes beans and legumes for protein. Third, for those who do partake of meat, it is in small quantities or just occasionally.

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In some of the Blue Zones - and for different reasons - inhabitants eat significantly less food than the rest of us; a factor that may contribute to longevity. In Ikaria, people eat approximately 30% less calories overall, mainly due to fasting in accordance with religious observance. Okinawans observe strict calorie control with a cultural habit known as Hara Hachi Bu, or only eating until they are 80% full. While this restriction translates into less calories, the benefit is more than that. The body generates free-radicals when it digests food and metabolizes it into energy. This can be damaging to tissues and molecules, thus hastening the aging process.(2) Though recent research has dispelled the hypothesis that caloric restriction slows the aging process(3), the theory seems to hold weight in the Blue Zones of the world. Low impact exercise such as walking, doing gratifying work, and getting daily sun exposure for vitamin D are additional factors that contribute to legendary Blue Zone longevity.

Though Americans are seemingly obsessed with health and diet, obesity is on the rise. This corresponds to an increased risk of chronic disease, such as coronary heart disease, hypertension and type 2 diabetes. The Western diet (also known as the Standard American Diet) is characterized by high meat intake and processed foods with refined sugars, low fiber and unhealthy fats. It is scientifically recognized that modifying “dietary and lifestyle risk factors could prevent most cases of CHD, stroke, diabetes, and many cancers.”(4) We can all learn from regions of the world that are true to their traditional cultural diets.

Here are some tips from the Blue Zones for health and longevity: Okinawa - Eat sweet potatoes for their high vitamin A content; minimally processed soy, such as tofu, for its cancer protective qualities; try bitter melon (also called karela) for its blood sugar lowering compounds; practice Hara Hachi Bu to reduce caloric intake.

Sardinia - Have a daily ration of red wine, such as the arteryscrubbing Sardinian Cannonau; drink goat milk for its antiinflammatory properties; eat cheese made from sheeps’ milk, such as Pecorino Sardo or Pecorino Romano (Pecorino means sheep).

Greece - The Mediterranean diet, with heart-healthy olive oil as its poster child, continues to be regarded as the healthiest in the world; teas steeped from wild herbs act as a diuretic to keep blood pressure in check.

Costa Rica - The ancient pairing of corn (maize), beans and rice is considered to be the healthiest combination of food! It supplies all the amino acids needed for a complete protein from vegetarian sources.

Loma Linda - Eat nuts every day for their micronutrient content; drink lots of water for hydration, eschewing other beverages, as the Loma Lindans do.

Though other regions may not boast the same longevity statistics as Blue Zones, there are significant benefits to their diets that are worth exploring: France - The French diet is known for its pleasurable foods such as chocolate, butter and bread. Yet, statistically the population exhibits lower rates of obesity and cardiovascular disease than the U.S. This can be attributed to the way French people eat: pleasing their palate, but practicing strict portion control.

India - This country boasts statistical levels of Alzheimers disease that are 4.4 times less than that of the rest of the world, linked to usage of food grade turmeric, a key ingredient in the spice blend, curry. Incorporating this, and other spices, into your daily diet is easy, flavorful and beneficial to your health!

The Nordic Diet - Though this may be the new diet trend, Scandinavian cuisine is as old as the fjords. It embraces the wholegrain goodness of rye, barley and oats. Add in other favorites, such as berries and omega-3 rich fish, but don’t forget your vegetables, which this diet doesn’t feature. Though foods locally sourced in the Scandinavian countries of Denmark, Finland, Iceland, Norway, and Sweden are featured prominently, the Nordic Diet doesn’t necessarily represent how most Scandinavians eat on a daily basis.(5) The aging process cannot be reversed, but there are ways to keep our vitality and mental capacity as we age. We can learn valuable lessons from these venerable and vital people, often from far reaches of the planet, who have learned to live as their ancestors did. Walking daily, eating from the land; a sensible, traditional, lighter diet; minimally-processed and full of life and health - sustaining goodness.

1. https://www.bluezones.com 2. http://www.okicent.org/study.html 3. Mattison, J., Roth, G, et al. Impact of caloric restriction on the health and survival of rhesus monkeys from the NIA study. doi:10.1038/nature11432 4. http://www.ncbi.nlm.nih.gov/books/NBK11795/ 5. http://www.health.harvard.edu/blog/the-nordic-diet-healthy-fare-with-an-ecofriendly-bent-201511198673

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A BRIEF (PERSONAL) HISTORY OF

HOSPITALITY Vegan, vegetarian, omnivore—everyone’s welcome at this table STORY AND RECIPES

BY ANNA THOMAS PHOTOGRAPHY

BY VICTORIA PEARSON

T

he way we eat is changing—that’s not news anymore. I remember when, as a budding vegetarian, I couldn’t eat out in Los Angeles—in Los Angeles!— except at a handful of hippie cafes. I became an upstart in the food scene by writing The Vegetarian Epicure while I was still a film student at UCLA. I think it was self-defense. Since that time I’ve cooked a lot, eaten constantly, entertained often, and written four more books. And now—good grief—I’m the O.G.

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Yes, I believe that what I put on the table is important. But there is one thing more important: Who is at the table?

Gathering my friends around the table has been one of the joys of my life, and I don’t invite people over just because they eat the same way I do. I’m willing to bet you don’t either. We invite folks because we love them, or want to know them better, or they tell the best jokes! Or maybe simply because we’re related.

Can we all sit down and have dinner together?

Over the last few years, I began to hear more and more laments from people who were afraid to entertain because this one would only eat that, and the other one wouldn’t eat this.

The way we eat is changing, but we’re different, and we’re in very different places on that larger curve. We need to find a way with food, I thought, that allows us to relax and be flexible, and to just have a good time.

Well, here’s the thing: In our traditional food culture we have a default setting: meat in the middle, grains and vegetables on the side. Those familiar meals could be adapted, of course, but we’d immediately be taking something away, substituting— compromising. Of course, we could prepare two separate meals, but what a hassle! And let’s face it, then there would be an A meal and a B meal, and who wants to be on the B list?

We’re doing this backwards, I thought. Why not start with the food everyone eats?

Everyone eats the watermelon at the picnic. It’s not the vegan watermelon, it’s just the watermelon. Everyone eats the minestrone and the focaccia. Everyone eats the roasted potato wedges with mojo verde that I serve with cocktails, and my wild mushroom risotto.

It seemed so simple. Start with the foods everyone eats, create a dish or a meal that works, then add and elaborate… expand with eggs, cheese, fish, or meat… make it flexible. Make one meal, but one that can be enjoyed in variations. It became my holy grail: to design meals at which we could sit down together, toast each other, and eat happily in my peaceable kingdom. From that thought my new book, “Vegan Vegetarian Omnivore,” was born.

I made a savory chile verde with fat white beans, and added chicken to half of it. I made Lebanese-style stuffed peppers filled with aromatic rice and lentils, but added spiced lamb to half the stuffing.

I made meals built around hearty pilafs of farro and black rice, surrounded by roasted vegetables—and slices of pork for the omnivores. My easy fish soup became a dinner party favorite. It begins as a robust vegetable soup and the fish and shellfish are added at the last minute, so I can serve it in two versions.

And one spring weekend I made a delicate, lemon-perfumed risotto with sautéed fresh fava beans. I offered shavings of Parmigiano, and passed a platter of sautéed shrimp to be added as a garnish for those who wanted it.

And all year round I made meals built around hearty, center-ofthe-plate pilafs: farro with black rice or green lentils, surrounded by roasted vegetables—and a slice of roast chicken or a grilled sausage for the omnivores. In the summer, I served one of those satisfying pilafs with a smoky, seductive ratatouille made on the charcoal grill.

Here is that ratatouille and pilaf pairing in a menu that feels like the essence of summer. Tomatoes appear twice in this meal, because it’s summer and I just can’t help myself. I start with the most beautiful heirloom tomatoes from the farm stand, sliced in a simple salad. Add cheese or pate to this course if it’s a dinner party, or stay simple. And after the ratatouille, finish with a perfect peach, or a perfect peach and basil sorbet, the kind of dessert that can only be enjoyed at this beautiful time of year.

And invite everyone you like, call them to the table without fear. We long for that social table, it is a place of sharing, of stories and jokes, old friendships and new ones, a place where we can become our best selves. Let’s not give it up just because we don’t all eat the same way!

Longtime Ojai, California resident Anna Thomas wrote the iconic cookbook The Vegetarian Epicure while still a student at UCLA, followed by its two sequels and Love Soup. Her newest book, Vegan Vegetarian Omnivore: Dinner for Everyone at the Table (W. W. Norton & Co., 2016), was released in April.

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Recipes from Vegan Vegetarian Omnivore by Anna Thomas. Copyright © 2016 by Anna Thomas. With permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.

RECIPE Farmers’ Market Tomato Salad Serves 4 VEGAN What are your favorites? Brandywine? Black Krim? Oaxacan Jewel?

How about Mortgage Lifter? The names themselves are a treat, conjuring up not only the flavors and textures but the history of these heirloom plants. I hope the Mortgage Lifter did pay off the farm.

When gorgeous tomatoes flood the farmers’ market all summer and fall, I choose Purple Cherokees and Brandywines, along with Early Girls, an abiding favorite. Find the tomatoes that do best in your area, the tomatoes you love, and then make this simple salad, a celebration of ripe summer flavor. Throw a few cherry or grape tomatoes on top for sheer visual fun.

INGREDIENTS 1 1/2 lbs. mixed tomatoes, heirlooms and others, all colors 1/2 oz. fresh basil leaves a few thin slices of red or sweet onion 3 Tbs. fruity extra-virgin olive oil 1 Tbs. red wine vinegar 1/2 tsp. sea salt, plus more to taste

freshly ground black pepper OPTIONAL cured black olives large shavings of Parmigiano-Reggiano or thin slices of ricotta salata DIRECTIONS 1. Cut the tomatoes in wedges or fat slices. Small cherry tomatoes can be left whole. Tear the basil leaves into large pieces or slice them in a chiffonade. (To make a chiffonade, roll the large leaves into a tight cylinder and then cut in very thin strips.) You should have about 1/3 cup.

2. Combine half the basil with the tomatoes, onion slices, olive oil, vinegar, salt, and black pepper to taste, and mix very gently. Use your hands so the tomatoes do not get bruised. Arrange the salad on a platter, scatter the remaining basil over the top, and garnish with shavings of cheese or a few olives if you like.

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RECIPE Ratatouille from the Charcoal Grill VEGAN Ratatouille, the great vegetable dish of Provence, is the pure expression of those sunny fields and gardens. This is a twist on the traditional. The fresh summer vegetables that go into a classic ratatouille are given a smoky upgrade: marinated in a garlicky vinaigrette, and then cooked over hot coals instead of in a pan.

INGREDIENTS 1 1/2 lbs. firm young eggplants 1 lb. green and yellow zucchini 1 1/2 lbs. red and green bell peppers 2 large onions (1 1/4 lb.)

1 1/2 lbs. ripe red tomatoes for the marinade: 1/2 cup extra-virgin olive oil, plus more for garnish 2 Tbs. red wine vinegar 2 Tbs. balsamic vinegar, plus more to taste 1 1/2 tsp. sea salt, plus more to taste freshly ground black pepper to taste 4–6 cloves garlic, minced 1 Tbs. chopped fresh thyme 1/2 tsp. fennel seeds, lightly pounded 1/2 cup chopped fresh flat-leaf parsley DIRECTIONS 1. Cut all the vegetables in large pieces for the grill. Slice large eggplants about 1/2-inch thick and thin ones in half

lengthwise. Slice the zucchini lengthwise a little thinner than the eggplant. Cut the bell peppers lengthwise in thirds and trim out the cores and seeds. Thickly slice the onions crosswise. Cut the tomatoes in half.

2. Whisk together all the marinade ingredients, or pulse them briefly in a blender.

3. Layer the vegetables in a large glass or ceramic dish, brushing them generously on both sides with the marinade as you put them in and leaving the tomatoes for last. Drizzle the remaining marinade over the vegetables in the dish and place the tomatoes cut side down on top of them. Leave the vegetables to marinate for at least an hour, longer if you have plenty of time.

4. Fire up the coals! When they are ready, grill the vegetables until they are charred and blistered just the way you like them, and tender enough to be flexible but not mushy. The exact time is impossible to call, as it varies with the heat of the coals and the distance between the grate and the coals, but probably 3 to 4 minutes on a side if the coals are nice and hot. I start with the peppers, and then amuse myself by pulling off their charred skins as I grill the eggplants, zucchini, and onions. Grill the tomatoes last, giving them a minute or two on the cut side, then turning them and leaving them on the coals, on their skins, until they are completely soft, up to 7 minutes.

5. Let the vegetables cool until you can handle them, then scoop the tomatoes out of their skins into a bowl and discard the skins.

Drizzle the marinade left in the dish over the tomatoes and crush them with your hands, breaking them up. That’s the sauce.

6. Cut all the other vegetables into generous bite-sized strips and mix them with the tomatoes. Taste, and add more salt, pepper, and balsamic vinegar if needed to get the proper level of zinginess. Serve hot, with a pilaf or rice or orzo, and drizzle a little olive oil on top of each serving.

Serves 6 as a center-of-the-plate dish MANY EASY WAYS . . .

Pair ratatouille with a chewy farro pilaf, grilled polenta wedges, or rice. And ratatouille is just as good cold; it loves to go to a picnic, makes a fine filling for wraps or a topping for crostini, maybe with a bit of creamy goat cheese under it.

IN A FLEXIBLE DINNER PARTY MENU . . .

A large platter of glistening, freshly made ratatouille is a beautiful centerpiece for a summer meal. See the menu that follows, Vegetables in the Center.

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RECIPE Peach and Basil Sorbet VEGAN The perfect summer dessert: a sweet chill with a peppery spike of herbal excitement . . . The basil is subtle but important, and the peaches must be the ripe golden beauties of July or August.

INGREDIENTS 1 cup sugar 1/4 cup (1/2 oz.) packed sliced or chopped fresh basil leaves, plus more to taste sea salt or kosher salt 2 1/2 lbs. ripe yellow peaches, peeled and cut up (about 4 cups) 3 Tbs. fresh lemon juice DIRECTIONS 1. Combine the sugar and 1 cup water in a small stainless

steel pot and heat it gently, stirring, until the sugar is dissolved. Add the basil and a pinch of salt and simmer gently for 10 minutes. Turn off the heat and let the syrup cool completely. Strain the syrup and reserve the basil. You should have 1 1/4 cups syrup.

2. Put the peaches in a blender, add the cooled syrup and the lemon juice, and puree. Add about 1 teaspoon of the reserved basil and pulse a few times, just until the basil makes green flecks in the peach puree. For a more pronounced basil flavor, add a teaspoon or so of finely chopped raw basil.

3. Chill the mixture well, then freeze it in an ice cream maker, following the manufacturer’s instructions. Transfer the sorbet to a chilled container, cover tightly, and put it in the freezer for about 2 hours to firm up.

Makes a little more than 1 quart, enough for 6 to 8 servings

RECIPE Farro with Lentils and Lavender VEGAN Farro and lentils have virtually identical cooking times, so this is amazingly easy. And it’s good hot or cold—I’ve made delicious salads with it, adding wild arugula, sliced pears, red grapes, walnuts, cherry tomatoes, in whatever combination is in season.

INGREDIENTS 2 Tbs. extra-virgin olive oil 1–2 dried chiles de árbol 3 cloves garlic 1 bay leaf 1 1/2 cups (10 oz.) semipearled farro, rinsed 1/2 cup (3 oz.) Le Puy lentils, rinsed 2 1/2 cups mild vegetable broth 1 tsp. herbes de Provence 1 tsp. crushed dried lavender a sprig of fresh thyme DIRECTIONS 1. Heat the olive oil in a medium sauté pan. Break the chile pods in half and shake out their seeds. Add the chiles to the pan along with the garlic cloves and bay leaf and stir over medium-high heat for about 3 minutes. Add the

rinsed farro to the aromatics and stir for about 5 minutes.

2. Add the lentils, vegetable broth, 1 cup of water, and the herbs.

Bring the liquid to a boil, then lower the heat to a simmer, cover the pan, and cook for 25 minutes. Check the grain and the lentils. If both are tender, turn off the heat; if the pilaf feels a little underdone, give it another 5 minutes. At that time, all or most of the liquid should be absorbed. Turn off the heat and leave the lid on for 5 minutes. If there is any broth left in the bottom of the pan, drain it off through a sieve.

3. Fluff the pilaf lightly with a fork, discard the chiles and bay leaf, and serve warm with any vegetable or cold in a salad.

Makes 5 to 6 center-of-the-plate servings when paired with a salad or vegetable dish IN A MENU . . .

Vegetables in the Center (p. 265): this fragrant pilaf pairs up with Ratatouille from the Charcoal Grill and optional grilled lamb sausage or lamb chops.

INGREDIENT NOTE . . .

Culinary lavender is mild and fragrant and is a component of the herbes de Provence blend; if you don’t have lavender, use a bit more of the herb blend.

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The Fit Foodie®

HIGHER VEGUCATION: WHY OUR LIVES DEPENDS ON IT

BY MAREYA IBRAHIM, THE FIT FOODIE

Mareya Ibrahim is The Fit Foodie. She is the creator of EAT CLEANER® and the Cleaner Plate Club, teaching families how to enjoy cleaner, safer, longer lasting fresh food. She is also a featured chef on “Everyday Health’s Recipe Rehab” and hosts “Fit Foodie” Fridays on Channel 6 San Diego. This time of year, she can’t get enough of golden beets, butternut squash and Branzino.

T

here aren’t many things we need in life to survive. Yet, there is one essential element that can imprint your DNA, and that is food. It is our lifeline. The truth is, it can completely change your destiny and those around you, and the fork in the road is what you choose to put in your mouth.

Knowing how to cook healthy foods may just be one of the most important survival skills we can nurture in our children. Our grab-n-go society might advocate convenience and ease - to have it your way and to lick your fingers while you’re at it - but at what price? When we sacrifice this attachment to intentional eating, we can lose our health, our identities, our culture, our traditions and a chance to bond with each other. We are no longer in control of what goes into our bodies.

“I don’t have time to cook…or eat.

“Eating healthy is expensive” “My family won’t eat vegetables” “My kids are fussy eaters” “I don’t know how to make veggies taste good.”

Calorie for calorie, veggies are the most nutrient dense foods on the planet, meaning that you will get more phytonutrient – aka cancer-preventing, anti-aging, bone-building, skin-loving and bloodboosting – support than you could drum up in any other food group. Duh! That’s why everyone in the world has told us to eat our veggies. Dr. Joel Fuhrman created a system of ranking the densest based on a calorie to nutrient ration and it no surprise that the top 10 foods are green.

We all know they’re good for us, so why don’t we suck them down like a milkshake and excuse pizza as one? The problem very well could be that we get in our own way.

The perceptions that they’re cumbersome, expensive, hard to make taste good and all the other inconveniences we conjure up come from our entry into the world as a 2 year-old. It’s about that time when we start making choices, and letting them be known, punctuated by foot stomps and tantrums.

Our parents either listened to us and let us rule the roost or they kept trying until we got over ourselves. That pivotal time shaped us to the kind of people we are today.

So what’s the best gift you can give yourself and your family? Vegucation. Teaching them how to love veggies, especially the green ones, nurtured by helping them flex the strongest muscle in their bodies – their tongue. It will help their health,

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their palates and ultimately aid them in becoming well-rounded citizens of the world. Ok, maybe this is stretching it a little but I don’t think so.

There’s a direct correlation between a good diet and genius. Just take a look at this list of famous veggie lovers: 1. Benjamin Franklin 2. Mohandas Gandhi 3. Coretta Scott King 4. Thomas Alva Edison 5. Albert Einstein 6. Jane Goodall, PhD 7. Steve Jobs 8. George Bernard Shaw 9. Leo Tolstoy 10. Leonardo da Vinci 11. Franz Kafka 12. Paul McCartney 13. Cesar Chávez 14. Rosa Parks 15. Fred Rogers (“Mister Rogers”) – my hero In order to raise good eaters, we have to start with our own baggage, and come to terms with any pre-conceived notions we may have. No vegetable should make people cry. And no influential people, including a former president, should be popularized for inane comments about things like broccoli. Veggie haters need to kindly pound sand and stay out of your way because your mission is to get the good stuff into their mouths and help them thrive. If you’re saying to yourself right now, good luck, you don’t know my kids. Oh hell yes I do.

“Children have the ability to express their disdain for foods at a very early age and they show it by spitting it out, throwing it across the room and painting the walls, the carpet and the walls with it.”

My son was a phenomenal eater as a baby. He’d slurp up his sweet potatoes and pound his peas. Apples were his favorite and he’d down the pureed pears and plums like a champ. I’d mix them with bananas, wheat cereal and even a little in his milk. When he turned 2, things

Chart of most nutrient dense foods, Dr. Joel Fuhrman got a little more challenging. Children have the ability to express their disdain for foods at a very early age and they show it by spitting it out, throwing it across the room and painting the walls, the carpet and the walls with it. That was my son. Anything green flew from his mouth in a projectile explosion that left us both crying. I could’ve taken that rejection and appeased him with something sweet. I kept trying. Now, my son is my little chef in the kitchen and loves to be part of the process – and eats a good variety of veggies but it’s taken years of work. Taste buds are like muscles. They need to be conditioned, tested and strengthened so that they can take on new flavors. Studies show that it can take up to 20 times of trying a food before a child has truly developed a taste for it but it requires some creativity and patience as parents instead of the easy, fast food route or tap out.

Rome wasn’t built in a day, and your child left to their own devices will likely not have the brain capacity to pick what’s best for them. You’re in control and the ultimate decision maker. You have to be their ‘frontal lobe’ as America’s favorite brain doctor and child psychologist Dr. Daniel Amen says.

Why we slip down the rainbow Most babies experience a variety of fruits and vegetables as some of their earliest food experiences. When our little ones start making the transition to solid food, they start with fruit and veggies – peas, carrots, spinach, green beans, you name it. Yet, somehow, from that point until they reach children’s menu age, the color fades from the plate like a person about to faint. From a palette of

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27

The Fit Foodie

Plus

50 DELISH K.I.S.S. Recipes that pack a nutritious punch!

K.I.S.S. ­ Keep it super simple with smart swaps

F O O D

F I G H T E R

red, orange, green, purple and blue, we introduce white to brown food and somehow forgot all the gorgeous colors we once had.

Hot dogs, pizza, hamburgers, chicken nuggets, fried this or that.

By this point, kids and parents almost get conditioned to accept that as the norm. Why do we slip down the rainbow to the point of no palate return?

Neophobia, or fear aroused by new foods, is a common syndrome. All omnivorous animals are scared to try the unknown.

Between the ages of 2 and 10 years old are the worst – and between 4 and 7 years, children usually only agree to taste something unknown to them if they are strongly encouraged, not threatened.

The good news is neophobia can be overcome with education and consistency. If they don’t miss a beet, they would never know that veggies are vilified by adults whose parents let go of the wheel.

Now, if you let off the gas and don’t support their veggie-filled existence, the reintroduction of those bitter and umami flavors will become much harder later. If you were the kid who never

wanted to try anything new, and your parents were ok with that, your palate, or maybe your spouse’s, is reminiscent of a 4 year-olds.

You know who you are. You gravitate to peanut butter and jelly on white bread, gummy worms and cocoa puffs. Perhaps some reconditioning is in order for the whole family?

This idea of kids not having the tastebuds for certain foods isn’t a matter of where they were raised, it’s how they were fed. It only takes looking around the world to see how what other kids eat for a traditional breakfast, for example. In Japan, it’s sea vegetables, rice and raw fish. In China, it’s congee, a rice porridge that can be seasoned with mushrooms and pork. In Egypt, it’s stewed brown fava beans with hummus, tahini and pita bread with pickled turnips. In Sweden, they’ll have slabs of whole grain cracker bread with slices of cheese, pate and pickles. In Spain, it’s bread rubbed with garlic and tomato. In India, it might be a tofu scramble or dal with chapattis. In Australia, you can get your Vegemite on toast. In Mongolia, the day wouldn’t start on the right foot without boiled mutton. In Uganda, it’s stewed bananas and cow organs.

In the Bahamas, a plate of spicy prawns and grits is the breakfast of champions. In Mexico, you’re getting chilaquiles or machaca.

And in Peru, ceviche made with raw, marinated seafood is a typical starter for the day. In the U.S., you can get your eggs and bacon, pancakes, cereal, oatmeal, Danish, muffins, waffles, grits, beignets, corned beef hash and all of the above.

The same child who grew up eating sea vegetables and raw fish in Japan can acclimate to the sugary U.S. diet in a heartbeat but to go the opposite way takes a little more persuasion and time. There’s a strong physiological reason for getting your brain involved. You don’t have to be a doctor to figure out why we tend to crave sweet and salty things the most. Just look at where those taste buds sit on the tongue! They’re hanging out right up front, waiting to dip their sassy little buds into syrup, waffles and pancakes with a bacon and corned beef hash chaser. Sweet and salty come naturally. By developing the bitter and umami taste buds that love foods like spinach and the greens family, celery, seaweed, citrus, fish, mushrooms and tomatoes, you unlock a whole world of health and wellness and that’s the muscle we’re trying to pump up.

The best way to get them on board is to get them working. I love teaching kids cooking classes. When I ask for volunteers to help me at the ‘chef’s table,’ everyone’s hands go up. They have such a desire to help, be creative and be a part of the process. They have no qualms adding in handfuls of spinach into a sauce or throwing broccoli into a sauté. Studies confirm that one of the most important ways of getting children to make sound food choices is involving them in the process. A child will be much more apt to try something if they’ve

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picked it or helped to prepare it. As much of a challenge it can be to haul your kids to the store or the farmer’s market, it’s a critical part of their connection to what you’re feeding them.

When my daughter was 1, I’d sit her in the front of the cart and hand her different fruit and veggies and recite the name so she could repeat it, hold it, smell it. By the age of 3, I would hand her a bag and ask her to pick a few of her favorite fruits and when we got home, I’d be sure to have her help wash it and we’d immediately cut it up so she could try it. That’s blooming pride on display. It seems so simple but there’s something about perception and the effort she took in picking just the right ones and if she did it, well of course she was going to try it. Recently, I made purple sweet potato gnocchi with a 2-year old and the first sentence I ever heard her put together on her own was uttered – ‘I made that’. Yes, she made that and boy was she proud of it. And yes, she inhaled it, too. Now, that is empowering.

“You can’t imagine the shock on people’s faces when I tell them I put beets and sweet potatoes in baked goods. The great thing is veggies can substitute for fat and sugar in a lot of cases.”

Belly-up to the kitchen bench Give them a task: A child will be much more apt to try something if they’ve picked it or helped to prepare it. Let them take part in the process, whether it’s picking, washing the veggies, pushing the blender ‘on’ button or mixing them into a sauce.

Let them pick: As much of a challenge it can be to haul your kids to the store or the farmer’s market, it’s a critical part of their connection to what you’re feeding them. They don’t have much say in anything, but here, they can have some choice. Kids have a valid interest in being part of the shopping and cooking experience. Help feed their curiosity with small tasks.

Gear them up: Kids love ‘dress-up’ and little chefs love to assume the role. Give them an apron and maybe even a little chef ’s hat to get them excited about their role is a great strategy.

Take lots of pictures. These will make for great conversation with their future boyfriends and girlfriends.

Grow your own: I’ve never met a child who isn’t interested in digging in the dirt, so introducing them to gardening is a fantastic activity. There’s something about seeing the fruit of your labor

sprout that is like a miracle for kids, and they will be fascinated by the idea of growing their own food. Windowsill herbs are a cinch – and if I can grow them with no green thumb skills, you can too.

Another life skill that will pay off in spades.

How to get more good stuff into their bellies.

1) Do it raw. Try to get as much produce onto their plates in their raw state to really appreciate their pure flavors. The good news here is kids love crunchy, with an al dente bite and it’s a big time saver because it’s one less thing to cook. Carrots, celery, cucumber, jicama, sugar snap peas and bell pepper are all great veg options. Some veggies get more palatable with a light steam, like broccoli and cauliflower.

2) Skinny-Dips. Offering a low-fat, high flavor dunker for your veggies is the perfect way to get them to indulge. It’s also fun. Remember, kids love to be creative and taking a carrot stick to a spread is like dipping a paintbrush. Makeahead dips like cuke and dill Greek yogurt, sundried tomato hummus and spinach pesto spread are great options that also pack a nutritious punch.

3) Get Saucy. One of the easiest ways to slip in a ton of veggies is into a versatile sauce that goes the distance. I combine fresh spinach, kale, zucchini, bell pepper, tomato, garlic and onion to make the base for my pizzas, pasta, bakes, soups and stews. You’ve got supercharged nutrition in there, but no chunks. Make extra and freeze them in ice cube trays for smaller servings.

4) Bake it, don’t break it. You can’t imagine the shock on people’s faces when I tell them I put beets and sweet potatoes in baked goods. The great thing is veggies can substitute for fat and sugar in a lot of cases. By exchanging fat for veggies, trading whole sugar for natural sugar-free alternatives and substituting white flour with whole grains, you can transform baked good into functional foods.

5) Get your blender on. I can take coconut water or almond milk, throw in a couple of cups for fresh spinach, fresh blueberries and some high quality protein powder and a little flax seed and some crushed ice, I’ve got serious satiation in a glass in a minute flat. We’re talking texture here again. It’s smooth, cool and goes down really easy.

6) Freeze frame. Popsicles are a great way to get veggies into a treat, because you can blend greens and avocado with fruit right in. You can also add nut butter, yogurt or coconut milk to make them creamy, dreamy and full of protein.

This is a treat that feels like a cheat to them.

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The Fit Foodie

RECIPE BROCCOLI BAGNA CAUDA (banya-cowda) Don’t be scared of the anchovies if you’re not a fan. They won’t show up fishy in this dish at all. My 14-year old ate about a pound of this broccoli when we made it.

INGREDIENTS 2 lbs. fresh broccoli, washed with Eat Cleaner Fruit + Vegetable Wash, cut into long florets (keep the stems), stems peeled 2 tablespoons plus 1/4 cup extra virgin olive oil 1 teaspoon Himalayan Pink Salt 1 ½ teaspoon ground Black Pepper 6 anchovy fillets packed in olive oil, minced, 1 teaspoon oil preserved 3 garlic cloves, minced 1/2 teaspoon red pepper flakes Grated zest and juice from 1 medium lemon

DIRECTIONS 1. In a large bowl, toss washed and peeled broccoli with 2 tablespoons olive oil and salt and pepper. Grill on an indoor grill or grill pan until tender but still crisp, about 3-4 minutes. Set aside.

2. Heat olive oil and reserved anchovy oil in a large skillet over medium heat. Add minced anchovies and stir until anchovies ‘melt’ into the oil. Stir in the garlic and red pepper flakes and cook an additional minute. Remove from heat and mix in zest and lemon juice.

3. Toss broccoli with anchovy sauce and a little extra red pepper flake if desired. Serve hot and ENJOY!

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OUR ADVERTISERS

Orange County Farmers’ Markets

ORANGE COUNTY FARMERS’ MARKETS ANAHEIM Downtown Center St. Promenade and Lemon St. Thursdays noon – 8 pm

FOOTHILL RANCH

NEWPORT BEACH

26612 Towne Center Dr. Parking lot of Food Festival Thursday 3pm – 7pm

The Great Park in Irvine Certified Farmers Market Marine Way off Sand Canyon Rd Sunday 10am – 2pm

Newport Beach Certified Farmers Market Lido Marina Village Sunday 9am – 2pm

Kaiser Permanente Certified Farmers Market 3430 E. La Palma Friday 9am -2pm

FULLERTON 801 W. Valencia Dr. Wednesdays 8 am – 1:30 pm

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OLD TOWNE ORANGE 145 S. Lemon St. Thursday 2pm – 6pm

Kaiser Permanente Farmers’ Market Lakeview and Riverdale Fridays 10 am – 2 pm

Wilshire & Pomona Thursdays Apr–Oct: 4 pm – 8:30 pm

THE GREAT PARK IN IRVINE

Orange Home Grown Certified Farmers Market 304 N. Cypress St. Saturday 9am – 1pm

BREA Brea Blvd. and Birch St. Tuesdays 4 pm – 8 pm BUENA PARK Corner of La Palma and Stanton Sears Parking Lot Saturdays 9 am – 2 pm Local Harvest Farmers Market Corner of La Palma & Stanton Saturday 9am – 2pm CORONA DEL MAR Corona Del Mar Certified Farmers Market Margarite & Pacific Coast Hwy Saturday 9am – 1pm COSTA MESA Orange County Fairgrounds 88 Fair Dr. Thursdays 9 am – 1 pm (rain or shine) SOCO Farmers Market 3315 Hyland Ave (South Coast Collection’s Central Lot) Saturday 9am – 2pm DANA POINT Pacific Coast Hwy. and Golden Lantern South Saturdays 9 am – 1 pm

GARDEN GROVE Local Harvest Certified Farmers Market Main and Garden Grove Blvd.

Sunday 9am – 2pm HUNTINGTON BEACH Huntington Beach Mercada Farms Market S.W. Corner of Warner Ave & Gothard Ave. Ocean View High School Saturday 9am – 1pm Huntington Beach Certified Farmers Market Main St between Pacific Coast Hwy & Orange St. Tuesday 5pm – 9pm Local Harvest Certified Farmers Market Pacific Coast Hwy and Anderson Saturday 9am – 2pm

Marine Way off Sand Canyon Sundays 10 am – 2 pm (rain or shine) LADERA RANCH Ladera Ranch Town Green 28801 Sienna Pkwy.

Saturdays 8 am – 1 pm

ORANGE 1500 E. Village Way btw Katella and Lincoln on Tustin St. Thursdays 9 am – 1 pm (rain or shine)

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PLACENTIA Downtown at corner of Bradford and Santa Fe Ave. Saturdays 9 am – 1 pm

Laguna Hills Mall Parking Lot I-5 and El Toro Rd. Fridays 9 am – 1 pm (rain or shine) LAGUNA BEACH Lumberyard Parking Lot Next to City Hall Saturdays 8 am – noon Jul–Aug: 8 am – 11 am (rain or shine) LAGUNA NIGUEL

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Plaza De La Paz Shopping Center Corner of La Paz and Pacific Park Sundays 9 am – 1 pm (rain or shine)

IRVINE Historic Park at the Irvine Ranch 13042 Old Myford Rd. Tuesdays 9 am – 1 pm (rain or shine)

LA PALMA Kaiser Permanente Certified Farmers Market 5 Centerpointe Dr. Every Other Friday 9am – 2pm

IRVINE CENTER Corner of Bridge & Campus Across from UCI Saturday 8am – Noon

MISSION VIEJO 200 Civic Center Dr. City Hall Parking Lot Saturday 9am – 1pm

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SAN CLEMENTE 200 Block Avenida Del Mar Dr. Sunday 9am – 1pm SAN JUAN CAPISTRANO El Camino Real & Yorba Linda Wednesday October – March 3pm – 6pm April – Sept 3pm – 7pm SEAL BEACH 13960 Seal Beach Blvd.

Thursdays 1 pm – 6 pm TUSTIN Corner of El Camino Real and 3rd St. Wednesdays 9 am – 1 pm (rain or shine) YORBA LINDA Main St. and Imperial Hwy. Saturdays 9 am – 1 pm

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OUR ADVERTISERS CREATIVE BY DESIGN (P. 9) 951.226.5617 400 Ramona Ave., Suite 212-L Corona, CA 92879 creativebydesign.net Our creative professionals have over 45 years of hands on experience on the client and agency side. Our knowledge of marketing & design from both sides of the desk, allows us to know what is a fad, what works and what will work for the client and not just us. Our integrated approach incorporates strategy, planning, creative and media to determine what will work for you, we then develop a plan to meet your goals, be they short or long term. Let our years of experience and holistic approach help guide you and your business to get the results you are looking for from your advertising and marketing efforts.

EAT CLEANER (P. 7) Info@eatcleaner.com www.eatcleaner.com Protect and preserve your family’s food with EAT CLEANER, the award-winning line of all natural food wash a + wipes that remove wax, pesticide, residue and bacteria that can cause food borne illness. EAT CLEANER is an Orange County-based company.

NOVICA (Inside Front Cover & P. 1) with National Geographic cdukes@novica.com www.novica.com NOVICA LIVE provides a unique cultural shopping experience, where you can travel the world through entertaining home shows and see multimedia presentations of artisans creating the very items you will hold in your hands.

SAN PELIGRINO (BACK COVER) www.sanpeligrino.com Henri Nestlé’s water bottling factory was the earliest incarnation of what would eventually become the world’s leading bottled water company. Nestlé took a step onto the world stage with giants such as Perrier and Nestlé Pure Life.

Today, San Peligrino is included in this impressive portfolio that encompasses 50 brands on five continents. As the world leading company in bottled water, Nestlé Waters regularly carries out research to help consumers better understand the important role of water and hydration for health and actively supports education about it.

WEST COAST FLAVOR (P. 2 & 3) 714.744.9844 www.wcflavor.com If you eat, cook, entertain and enjoy making your home functional and beautiful, you should be shopping with West Coast Flavor.

Bringing you the best artisan foods, accessories and art that celebrate the countries and cultures making up the West Coast of The Americas, West Coast Flavor offers an incredible variety of new products to make your summer cookouts, picnics and entertaining outstanding. No matter the time of year, or the event at hand, West Coast Flavor provides unique, artisan foods and condiments to spice up the menu of any occasion.

YOGI TEA (INSIDE BACK COVER) www.yogitea.com For more than 40 years YOGI TEA® has been producing delicious herb and spice teas based on unnique Ayurvedic tea recipes, which promote individual well-being.

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There’s living. And there’s loving life. We’re here to help with the second one. Our intriguing blends of herbs and botanicals support energy, stamina, focus, and overall

®,©2015-2016 East West Tea Company, LLC

well-being. Cup after cup, day after day, life is good.

®

Š 2016 Nestle Waters North America Inc.

Chefs take great pride in their sources. They are as carefully selected as the carrots, cucumbers and peppers they feature on their menus. Chefs know great meals begin at the source.

In the vast Panna Estate, rich in natural beauty and situated in the heart of Tuscany, lies the source of the pleasingly balanced and refreshing Acqua Panna spring water. Acqua Panna boasts a unique smooth and velvety taste, giving it the rare ability to please all discerning palates. A Taste of Tuscany.

Naturally filtered over 30 years by the Italian Alps and bottled at the source in Bergamo, Italy, S.Pellegrino has been a key ingredient in exceptional meals since 1899. Chefs trust their sources. Chefs trust S.Pellegrino.

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