edible Orange County
A Member of Edible Communities
Endless Summer 2017 No. 25
OASIS
The Oasis
of Riverside
ENDLESS SUMMER 2017 NO. 25
9 Tips from Hot Chefs
Ferran Adriă
All About Tumeric
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. Contact us at jim@wcflavor.com and start tasting West Coast Flavor today. 714-744-9844
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Contents Endless Summer 2017
22 Features 14
How to Take Your Tumeric
22
The Oasis of Riverisde
18
Interview with Ferran AdriĂ
By Jon Benedict
30
9 Tips from Top Chefs for Home Cooks
By Michele Jacobson
By Melissa Valda
By Heidi Malaret
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Recipe Box
17
Golden Milk
By Michele Jacobson
17
30
29
Avocado Ginger Sauce The Family of Oasis Vegetarian
In Each Issue
8
Editor’s Note
By Gina Mullins Cohen
10 Contributors
12
In Season
32
Fit Foodie - Vegucation
38
OC Farmers’ Markets
40
Our Advertisers
By Gina Mullins Cohen
By Mareya Ibrahim
30
The Fernandez Brothers of Oasis Vegetarian Cafe Photo by Jennifer Lara
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Editor’s Note edible Communities 2011 James Beard Foundation Publication of the Year
Finding Home The last twelve months have been both challenging and exhilarating for the staff at Edible Orange County. First, our designer got married. These days she is busy growing her design firm, Creative by Design, but also busy in love with her husband, Leo. Congratulations Kim and Leo! Last year on June 8, 2016, my father, Robert Mullins, who was a regular contributor to this magazine, as well as to the community of San Clemente, passed away. He died from complications that arose from a viral infection contracted while in a hospital in Virginia. Our family has traveled back and forth between Southern California and the northwestern suburbs of Washington DC for the last 5 years. Although my father was not born in Virginia - he was born and reared in Utah – his father, my paternal Grandfather, Frank Mullins, was born in Pearisburg, Virginia. Pearisburg is located in the mountains high above Blacksburg, home to Virginia Tech, and only a short jump to the New River Gorge National River, a national recreation area in West Virginia. It is a stunningly beautiful region offering the wilderness and all of the wonder that the state so proudly references in its tag line, West Virginia, Wild and Wonderful. Although, my father had not visited his own father’s birthplace until July 4, 2014, once he was there, he said it felt like home. I understood this sentiment. This area bore a mysterious resemblance to Carbon County, Utah, close to where my father was born and where he spent his childhood. The rivers cutting through Carbon County’s coal mining and agricultural regions, such as the Price River and segments of the thundering Green River, could easily be recalled, there, in the coal mining areas of West Virginia. As I think about that - how many of us move from one end of our world to another – only to seek that which is familiar and that which taps in to the safety net of our own psyche – I cannot help but think about my own safe places and what, where and who, I consider home. Home to me is a place – any place in the world – where I can sit with friends and family and just talk. We can talk about the day, talk about the world, about religions, health, politics, the work we do or the work we love– nothing is taboo. These times and great conversations are always inclusive of food. Whether it is a fancy dinner by the sea in Coastal Spain or a veggie burger in my own backyard, the best, most cherished moments start with food. During the summer months when I was very young, my mother and I would travel throughout the state of Utah with my father as he worked his reporter’s beat. Mom and I would go see a matinee or to the local library waiting for dad to finish his interviews and call in his story. When he’d find us, he’d always say with a huge, beaming grin, “Let’s go get a fudgicle” (intentionally leaving out the first “c” in his pronunciation of the word). I travel a lot and when I do, I often thing of these small, timeless moments. I remember the anticipation of my dad’s return, as my mom – my beautiful mom - and I waited for him. I remember the adventure of those short summer trips and my mother singing along with the radio to summer hits of the 60s. I remember my dad – my dear loving and magical dad listening to my mom sing and chatting with me about the day as we savored our fugicles. He’d turn towards my mother from time to time, between licks of cool chocolate, and say, “You’ve got a good voice, Donna. You should be on the radio and Mom would just smile and keep singing.” I wish each of you a memorable summer and wherever you wander, remember - eat good food, laugh a lot and choose to be happy.
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Orange County® Published by Eclipse Media Partners, LLC 108 Hermitage Blvd. Berryville, VA 22611 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 Kim Mabon Creative By Design Creative Director kmabon@creativebydesign.net 951-226-5617 Moe Goode Web Master info@edibleoc.com Digital Magazine Producer Creative By Design klewis@creativebydesign.net 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 ©2015. 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.
–Gina Mullins Cohen 8 Endless Summer 2017 www.edibleorangecounty.com
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 Mabon is the owner and creative director of Creative By Design, a fullservice creative agency located in Corona, California. Creative By Design provides award-winning design for several magazines as well as city and chamber guides across the country. Kim has received over 60 awards for magazine design during her 24-year tenure as a creative professional. creativebydesign.net. Robert (Bob) David Mullins was a Pulitzer Prize-winning journalist. He was 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. Melissa Valder is a freelance writer, editor, proofreader and creative director. She is a ghost writer and can create and construct books from start to finish, She can assist the author with the process and organization of the book as well. Valder clients turn a book idea into a reality by directing a step-by-step process that ensures a cohesive and captivating end result.
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In Season
Endless Summer By Gina Mullins-Cohen
Kohlrabi Lettuce Apples Melons Avocados Mushroom Basil Mustard Beans (Green) Nectarines Beets Okra Broccoli Onion (Dry) Cabbage Onion (Green) Carrots Passion Fruit Cauliflower Peaches Celery Pears Chili Pepper Pears (Asian) Grapefruits Peas (Black-eyed) Lemons Valencia Oranges Peppers Persimmons Collards Plums Corn Potatoes Cucumber Raspberries Eggplant Sapote Figs Spinach Grapes Squash (Summer) Kale
JULY
Squash, Winter Strawberries Tomatillos Tomatoes Turnips AUGUST
Apples Asparagus Avocados Basil Beans (Green) Beets Broccoli Cabbage Carrots Cauliflower Celery Cherries Grapefruits Lemons Valencia Oranges Collards
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Corn Cucumber Eggplant Figs Grapes Kale Kohlrabi Lettuce Melons Mushroom Mustard Nectarines Okra Onion (Dry) Onion (Green) Passion Fruit Peaches Pears Pears (Asian) Peas (Black-eyed) Peppers Plums Potatoes Raspberries Sapote Spinach
Kale Kohlrabi Lettuce Mushroom Mustard SEPTEMBER Nectarines Apples Okra Asparagus Onion (Dry) Avocados Onion (Green) Basil Passion Fruit Beans, Green Peaches Beets Pears Brussels Sprout Pears (Asian) Cabbage Peas (Black-eyed) Carrots Peppers Celery Persimmons Chili Pepper Plums Grapefruits Potatoes Lemons Raspberries Oranges Valencia Oranges Spinach Squash (Summer) Collards Squash (Winter) Corn Strawberries Cucumber Tomatillos Eggplant Tomatoes Grapes Guava (Pineapple) Turnips Squash (Summer) Strawberries Tomatoes Turnips
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HOW TO TAKE YOUR
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TURMERIC By Michele Jacobson
T
urmeric may be trending as America’s hottest spice - touted for its potent anti-inflammatory and antioxidant qualities - but it has been a staple around the world for thousands of years. Its pungent, slightly bitter taste is integral to the cuisines of Northern Africa, the Middle East and Southeast Asia, especially India. It is a key ingredient in the spice blend, curry, and responsible for its vibrant yellow color. There is, however, relatively little turmeric in most curry powders the content varies with the brand - so to reap its health benefits use either “straight” turmeric powder or fresh turmeric.
You can add turmeric to eggs and soup, or drink it in a smoothie or tea. It’s a natural in chai, where it blends beautifully with the other warming herbs and spices, like cinnamon, ginger and cardamom. It can even lend a wholesome twist to alcoholic drinks, such as the Lunar Eclipse, an anti-oxidant, vitamin A and C-rich infusion of turmeric vodka mixed with carrot and lemon juices. Why not get healthy while you get hammered? The most powerful compound in turmeric is an antioxidant called curcumin, which is present in the long horizontal root, or rhizome, that grows underground. Once harvested, turmeric can
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be used fresh; peeled, then sliced or grated, much as you would use ginger root. However, it is the dried, powdered spice that is most frequently used in this country. In Ayurvedic medicine and traditional Asian households alike, turmeric is regarded as nothing less than a wonder herb. Anti-inflammatory, antiseptic and detoxifying, it is commonly used as a remedy for a wide range of ailments including colds, sore throats, indigestion, skin conditions and even parasites. Though Ayurvedic
Fresh turmeric can be used in any recipe calling for the herb; a good rule of thumb is 1 tablespoon of fresh turmeric for 1 teaspoon of dried. practices have long been highly respected by many, they are anecdotal and based on traditional wisdom. However, scientific research now supports that turmeric, and especially curcumin, is a potent force against many disease factors. These include cancer, Alzheimer’s disease and Type 2 diabetes. Most significantly, curcumin seems to reduce C-reactive protein levels, which is the inflammatory marker in humans. This is important because inflammation is a precursor to many disease systems. Perhaps the most significant research statistics focus on curcumin and Alzheimer’s disease. In India the prevalence of AD among adults is 4.4 times less than in the United States. In fact, India has the lowest rate reported in the world. Though the World Health Organization recognizes this trend, they do not associate it with turmeric. This is interesting since there are many studies indicating that curcumin, which crosses the blood brain barrier, provides a preventative effect on the degenerative processes associated with AD. With turmeric a key element of their cuisine, the people of India thus reap these preventative health benefits each and every day.
Food Grade vs. Supplements The largest market for turmeric and curcumin supplements is North
America, where sales exceeded $20 million in 2014. Yet despite the plethora of studies that support the beneficial effects of turmeric, there are no clear guidelines on dosage. And although isolated curcumin is frequently studied for health effects, whole turmeric has hundreds of other molecules, each of which contribute to a synergistic effect. If you’d like to add turmeric to your diet, there are two ways you can help your body reap the benefits.
Add Black Pepper Turmeric is poorly absorbed by the body, however consuming it along with black pepper increases absorption up to 2000%. So always add a few generous twists (1/4 teaspoon is optimum) from your pepper grinder to whatever you are preparing!
Less Is More Studies show that low doses of curcumin over longer periods of time, rather than high doses, are more effective at combating degenerative disease processes. This makes a solid case for eschewing supplements and sticking with food grade turmeric. You can easily, and deliciously, get your daily dose.
Powdered Spice vs. Fresh Why choose? The powdered spice is available everywhere, and easy to use in a wide variety of dishes. Adopt the habit of adding a hefty sprinkle to your egg and chicken dishes, which readily take on the earthy flavor and saffron-hued color. You can also create your own custom spice mix of turmeric, salt and pepper, along with your choice of coriander or cumin, and keep the shaker handy to add flavor and nutritional value to your food. Sprinkle liberally on vegetables, potatoes and rice. Turmeric is not just for curry anymore. Using fresh turmeric requires more energy than opening a jar, but the fresh herbs’ jolt is well worth the effort. If you can’t find it at your local grocery, try an Asian market. You need to peel the rhizome, then slice or grate it prior to use. (Gloves are an excellent idea because the bright yellow pigment stains anything it touches!) Fresh turmeric can be used in any recipe calling for the herb; a good rule of thumb is 1 tablespoon of fresh turmeric for 1 teaspoon of dried. Golden Milk is a soothing Ayurvedic brew that will hook you with its creamy warmth. You can drink it as a morning tonic, after-
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noon pick-me-up or relaxing nighttime sleep aid. Turmeric Tea is an anti-inflammatory infusion of fresh turmeric and ginger (either sliced or grated), mixed with fresh lemon, a sweetener of your choice, and black pepper. Just add boiling water and let it steep. This beverage can be enjoyed each day as apart of your overall wellness regimen. Lini Mazumdar, owner of Lotus Moon Medicinals, is a certified Herbalist and Ayurvedic Nutrition Counselor. She advises the following remedy to soothe a sore throat or oncoming cold. Mix 1/2 teaspoon raw honey with 1/2 teaspoon turmeric
powder (or equal parts of each), and eat slowly throughout the day. In addition to being an effective remedy, it is delicious and very soothing. Although many regard turmeric as a magical elixir, it does have some contraindications. Curcumin may interact with certain drugs such as blood thinning agents and NSAIDs. Consumption is also not recommended for those with gallstones. Some people are allergic to turmeric, and it has also been known to cause contact dermatitis. Always begin with small amounts, or check with your physician if you are unsure.
RECIPE Golden Milk INGREDIENTS 1/4 teaspoon (you can work up to 1/2 teaspoon) of turmeric paste* (recipe below) 1 cup organic milk or non-dairy option, i.e. almond milk, soy milk, coconut milk, etc. 1 teaspoon coconut oil (turmeric is fat-soluble, so be sure to add this for absorption) ground black pepper (up to 1/4 teaspoon, but less is fine) cinnamon, if desired sweetener to taste, i.e. honey, agave, maple syrup, stevia DIRECTIONS 1. Stir together milk and turmeric paste in pot and cook on medium heat, until steaming but not boiling. Add pepper and cinnamon, if desired. Remove from heat. Add sweetener and coconut oil just prior to drinking. 2. Mix equal parts water and organic turmeric powder in a small pot (one you don’t mind staining) and slowly heat for 6-10 minutes, stirring constantly, until mixture thickens into a paste. You can add a small amount of additional water if it is too thick. 3. Allow to cool. Transfer to a glass container and refrigerate. Turmeric paste will stay fresh for up to two weeks. *Turmeric Paste
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A CONVERSATION WITH
FERRAN 18 Endless Summer 2017 www.edibleorangecounty.com
EDIBLE INTERVIEW (originally published in Edible Cleveland)
ADRIĂ By Jon Benedict
Photo by Laura Watilo Blake
C
hef Ferran Adriă came to Cleveland to promote his exhibition on view at MOCA Cleveland, discuss the work of his foundation, and explore Northeast Ohio’s culinary community. Between stops at the West Side Market and The Rock & Roll Hall of Fame and Museum, Adriă and his interpreter joined Edible Cleveland editor Jon Benedict at Mitchell’s Ice Cream for a tasting and a few questions.
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A JB: Did you always want to be a chef? FA:
No. It’s by accident in some ways that I became a chef. To be able to get a visa to go on vacation I got a job washing dishes to be able to raise the money to be able to go.
JB: Did you love to eat growing up? FA:
In 1980 food in Spain was very different. Almost no one wanted to be chefs or cooks back then. It wasn’t something you aimed for. I just ate like a normal person.
JB: You’ve often been called the greatest chef in the world. So in your opinion what makes a good chef a great chef?
FA: The important thing is the influence you have. There are
people who have influence and people who don’t. In any discipline I value what has influence because then you can measure the impact. Whether it’s better or worse is a different question.
“
Use the healthy
products that are
JB:
available and ready made. You don’t
have to obsess about
You’ve influenced so many cooks. What influenced you when you started cooking?
FA: When someone travels as much as I do, you’re always being
influenced. And today with the Internet, in one hour you can have more information than you could have in a month before. That changes the rules of the game.
making every single component for
yourself at home.
20
”
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A
JB:
Your show, “Notes on Creativity,” draws inspiration from several disciplines. Outside of food, what inspires you?
FA: Everything. It depends on the moment. What you’re looking for. What you’re not looking for. You could be walking around an airport and get an idea. We all get ideas. The point is whether you bring them to fruition. And whether it has any important consequences or not, whether it has influence.
JB: What surprises you about American food? FA:
In 2002, I was one of the first saying that American food was going to be very important, but no one in Europe was thinking it then. It’s logical that the richest country in the world would one day have a very important cuisine. What’s different here is that it wasn’t where an old civilization started. That makes it very different than other places. It’s a mix of civilizations. When you’re in Spain there’s a mix also, but there are certain things that are part of an old civilization. America is defining itself as it goes along, relative to cooking. It’s almost easier to understand contemporary American cooking than it is to understand traditional American cooking.
JB: What advice would you give a home cook? FA:
Cook logically. They should do what they can do and not try to do more than that. Simple things. There are lots of wonderful things that are simple. Use the healthy products that are available and ready made. You don’t have to obsess about making every single component for yourself at home. Within your budget and what you can afford to buy, buy the best quality products.
JB: Do you have time to cook at home and if so, what do you like to cook?
FA:
Chefs are always cooking at restaurant kitchens. They are never cooking at home. Cooking at home is to do it every day. Really having to cook at home. One or two days a month perhaps you make something clever, but you’re not usually cooking at home.
JB: Do you ever eat anything bad, like go to McDonalds? FA:
Food on airplanes is sometimes just as bad as McDonalds. Not to demonize all of it. Sometimes at the end of the day it depends on everyone’s financial resources and what they have. If you have two McDonalds hamburgers a month, it’s not a bad thing. Two or three a day is a different situation. But sometimes people don’t have the resources to eat better quality. If an amazing quality hamburger costs a dollar, everybody would be choosing that. You have to be careful with these topics because you don’t want to fall into condemning populist food. The truth is you can go to a market and get good quality and cook it at home and can afford it.
JB: What is essential to teach children about cooking? FA: They should cook what they can’t buy. There are things that are not that good when you buy them. You can buy a good quality tomato sauce because there are good ones, but not all industrial food is good because for some things, technology has not been able to produce a good quality version of it. A stew, for example. Meat for example, you can buy one prepared in small production, but fish that’s been cooked, that’s hard to get one that is good. It has to be freshly made.
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THE
OASIS OF RIVERSIDE
By Melissa Valder
O
asis Vegetarian Café is a small, family-owned restaurant in the heart of the Inland Empire that’s been serving their community healthy, accessible, plant-based cuisine even before it was cool. Admittedly, from the outside it doesn’t look like much more than an old-school snack shack, but on the inside it’s got an enormous amount of heart and soul. Behind that order window, challenges have been faced, dreams have been built and rebuilt, arguments have been had, won, and lost, hugs have been given, and memories have been made. Today, over 20 years later, the feeling of family is stronger than ever.
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Oasis Patty Burger photo by Pablo Fernandez
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Eleazar and Susy picked up jobs where they could, which with their limited education and English meant low-income jobs like landscaping, cleaning homes, delivering pizza, and sometimes all three.
Over 30 years ago, Eleazar and Susy Fernandez with their baby son in tow, immigrated to the U.S. from Guatemala to escape the violence of the country’s civil war. They came to the U.S. with next to nothing; they lived with multiple families in an old apartment and struggled every month to make ends meet. Eleazar and Susy picked up jobs where they could, which with their limited education and English meant low-income jobs like landscaping, cleaning homes, delivering pizza, and sometimes all three. Their first son, Pablo, was raised with the help of grandparents and family friends, and would sometimes help vacuum empty office buildings after school so he could spend time with his father. But if there’s one thing to know about this family, besides that
they love food and are excellent cooks, it’s that they’re incredibly ambitious. To them, nothing is impossible and every dream deserves a chance to become reality. They quickly learned English, taught themselves the ins-and-outs of business, and saved enough money to pursue their dream: owning their own restaurant. They didn’t just want something they could call their own, they wanted to make an impact. Coming from Guatemala where local fruits and vegetables are available in abundance and home-cooked meals are served every day at lunch, the contrast to the U.S. was stark. Especially in their hometown of Riverside, Eleazar and Susy couldn’t help but feel sad when the only food offered was low-quality, manufactured, or just plain bad. Still today, in many more places than we’d like to
Roasted Vegetable Salad Photo by Alexandra Ramiirez
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Suzy and Eleazar Fernandez, founders of Oasis Vegetarian Cafe in Riverside. Photo by Melissa Valder
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The Fernandez Brothers outside of the Oasis Vegetarian Cafe Photo by Jennifer Lara admit, the nearest fruit can only be found withering next to the gum rack at the corner liquor store. They knew that owning their own restaurant would mean being able to offer something better, something the community desperately needed and deserved. Although Oasis would have been a hit in any health-conscious community, they opted to fulfill their dream in an area that needed it the most. Cooking runs in the Fernandez blood, and delicious vegetarian recipes have been passed down from generation to generation, finally making their way onto the cafés menu when it opened in 1996. Their homemade veggie meat, labeled “carnitas” on the menu, is grandma’s secret recipe. Classic Guatemalan foods like tamales and pupusas have stubbornly, yet lovingly, kept their popular place on the menu since grandma insisted years ago. New recipes have come to stay like the Oasis veggie patty, herb-roasted potato wedges with red pepper sauce, and sweet fried plantains. Best of all, their menu
allows for seemingly endless build-your-own combinations of proteins, veggies, and sauces. Since it opened its doors, the growth of the cafe has been a true family affair. The family has always been involved in one way or another; cleaning drain traps, putting together social media marketing campaigns, attending tax meetings, covering a shift, taking orders, making them, you name it. No one in the family is a stranger to hard work, and if you ask any of them, they truly love serving and feel a deep sense of fulfillment in seeing their customers take a bite, chew, and close their eyes in satisfaction. The Oasis Vegetarian Café story is a special one; the humble little cafe is the only one in the I.E. serving truly plant-based, scratch-made cuisine that is nearly entirely organic. Vegans know it as the best-kept secret because everything on the menu is vegan unless you specifically ask for egg, cheese, or honey. Meat-eaters forget the absence of meat because the recipes
Cooking runs in the Fernandez blood, and delicious vegetarian recipes have been passed down from generation to generation, finally making their way onto the cafés menu when it opened in 1996.
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are hearty, filling, and flavorful. And, perhaps most importantly, the Oasis family hasn’t forgotten their mission. True mom-and-pop restaurants are hard to come by these days because profits tend to be low and demands high in the restaurant business. With big chain restaurants and trendy hotspots popping up every year, it’s hard for local small businesses like Oasis to keep up while maintaining their integrity and staying true to their mission. For Eleazar and Susy, and now their sons Pablo and Branko, the mission remains clear: To provide an otherwise underserved community with true, homemade, plant-based food. The passion behind this little café is what separates it from the rest. Every change and every improvement is thought out with care and with their mission in mind. Affordably priced options are, and always will be, on the menu for those who need it and are just as delicious and nutritious as anything else. Shortcuts are nonexistent; fresh herbs are finely cut by hand, produce is delivered daily to ensure freshness, and vendors are selected with care to support local farmers as much as possible. Affectionately known in the community as the Fernandez brothers, Pablo and Branko are keeping this mission alive and charging towards it with a vigor in their hearts, a smile on their face, and a deep sense of commitment fueling their every move. Encouraging community connection by keeping their large, outdoor patio tables for people to chat and connect, they’ve recently started to open on Saturday evenings for “Sunset Saturdays” where they plug in market lights, play music, and encourage everyone to stay and hang out. They personally serve food to their local homeless shelter and volunteer to teach cooking classes and educate people on the benefits and cost efficiency of eating healthy food to people who otherwise couldn’t afford it. They strive to educate through their social media channels and will share a story, recipe, or tip to anyone who will listen. To the Oasis family, this is what serving your community is all about. It’s about caring. It’s about serving your community what you would serve your kids. It’s about seeing your mission and the bigger picture and not budging from that for the sake of profit margins or convenience. It’s about seeing what your com-
munity needs and doing what you can to provide it. The Fernandez family saw a community that needed real food, real connection and, well, an Oasis where people could come and relax, knowing they would be cared for. They also saw a community in need. A community that, in the food world, is still very much behind places like San Diego, Los Angeles, and Orange County when it comes to healthy options. The truth is, we still have a long way to go when it comes to our country’s education on food, farming, and sustainability. Many of us have felt empowered to educate ourselves on the dangers of artificial sugars, processed foods, and hormone-laden meats and dairy products. Stores and restaurants in affluent areas have fulfilled our demands by providing free-range meats, farm-to-table salads, and will even splash some almond milk in our coffee upon request. Documentaries on the food and health industries are all over Netflix and people are starting to wake up and see the corruption in our food world . With this increased awareness and demand for quality we are moving in the right direction. But let’s not forget about the rest of our community; those that are underserved and tight on resources, those that don’t live in an area where healthy options are available, and those that don’t even know they exist. Let’s support the people that are at the forefront of change and the businesses that still operate with integrity and passion. Let’s work together to spread the delicious knowledge that is simply good, real food. Why? Because, ultimately, if we want to create positive change in our world, we need to move forward together...all of us. We need to sit together, preferably around a tasty meal, and talk about it, create change, and see our vision to fruition. In honor of our beautiful Southern California summer, the Oasis family has shared the recipe to their beloved avocado ginger sauce. This sauce is versatile and can be used as a salad dressing, sauce for steamed or roasted vegetables, or even in your favorite tofu tacos or veggie burger. Creamy yet tangy and light, the avocado ginger sauce is sure to please the taste buds, spruce up any dish, and add an easy nutritional boost to the season! The best part? No heat required! You won’t warm up your kitchen; all you need is a blender!
They personally serve food to their local homeless shelter and volunteer to teach cooking classes and educate people on the benefits and cost efficiency of eating
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RECIPE Avocado Ginger Sauce From the Family of Oasis Vegetarian INGREDIENTS: 1 Clove of Garlic 1/4 Can Coconut Milk 1 Avocado 1/8 Cup Ginger Juice 1/2 Lime + Zest 1/4 Lemon + Zest 1/2 Tsp Agave 1/2 Tsp Coco. Oil 1/2 Bunch Cilantro 1/2 Bunch Basil 1/2 Bunch Green Onion
1/8 Jalapeño 1/8 Cup Rice Vinegar 1/4 Tablespoon Pink Salt 1/4 Teaspoon Cracked Pepper 1/4 Cup of Purified Water DIRECTIONS: 1. Blend garlic, coconut milk, avocado, ginger juice, juice and zest of lemon and lime, agave, and coconut oil until smooth.
2. Pack herbs and remaining ingredients into blender and blend just until smooth. The sauce should be a vibrant green with darker green flecks of herbs throughout. Add more water if a thinner consistency is desired. TOOLS: 1. Knife 2. Cutting Board 3. Blender 4. Measuring cups and spoons
Vegan Carnitas Bowl drizzled with Avocado Ginger Sauce from Oasis Vegetarian Cafe Photo by Alexandra Ramirez
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Hang out at the Oasis on Sunset Sundays. Photo by Melissa Valder
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9
CLEVER TIPS
FROM TOP CHEFS FOR HOME COOKS
By Heidi Malaret
S
ummers don’t get too much hotter than in they do in Miami. This metropolitan city is home to some of the most innovative culinary experiences going on in the U. S. Enviable culinary chops is part skill and part knowledge. To help home cooks up their game in the kitchen, we have included essential cooking tips from some of Miami’s hottest chefs. These you will want to copy. Happy Cooking!
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Grilled Dover Sole from Villa Azur
Avoid Sticky Situations
“When searing fish with the skin on it, it is best to have your pan smoking hot with a small amount of oil. Once the pan starts to smoke, add the fish and lower the temperature to the middle. This will prevent the fish from sticking when turning it over.” – Carlos Estarita, executive chef at DÔA
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4 3 Maintain a Fresh Look
Any Onion Tear-Free
“Put onions in ice water for 10 minutes before cutting them; this prevents them from causing your eyes to water.” –Angel Leon, executive chef at Seaspice Miami
“Add ascorbic acid to your guacamole and it will not blacken. Use half of a coffee spoon for 4 avocados.” – Erwin Mallet, executive chef at Villa Azur
Fresh is Key
“Avoida lettuce from becoming dark by breaking the leaves with your hands instead of using a knife because the blade of the knife warms up the leaf and oxidizes it.” – Wendy Cacciatory, executive chef at Via Emilia 9
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Portobello Pizza Pie from Andiamo
5 Cutting Hack
Enhance Your Greens “To enhance the color of green vegetables attributed to chlorophyll, dip the vegetables uncooked into ice water, then in boiling salted water and again in ice water.” – Erwin Mallet, executive chef at Villa Azur
Spicy Beef Tenderloin from DOA
Spread Sauces Evenly “When it comes to pizza pies, apply your tomato sauce and any topping sauce with a cooking brush to spread it evenly.” – Frank Crupi, managing partner and head pizza baker at Andiamo.
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Get an Even Searing
“Put grape tomatoes between two small plates and cut through the middle while applying small pressure to top plate.” – Wendy Cacciatory, executive chef at Via Emilia 9
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Wagyu and Hotstone at Seaspice Miami
“If you’re cooking steak, leave it out in room temperature 20-30 minutes before cooking. The air drying drains the internal chemicals and ambient air creates a skin on the meat for perfect searing and even cooking.” – Carlos Estarita, executive chef at DÔA
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Say Bye to Dry Meat “Season your meat right before you cook it; this will keep the meat moist. If you season it hours in advance it will make the meat dry.” – Angel Leon, executive chef at Seaspice Miami
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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.
THE 8 HOTTEST HEALTHY FOOD & BEVERAGE TRENDS FOR 2017 BY MAREYA IBRAHIM, THE FIT FOODIE
W
hen I was growing up, I consumed fashion magazines like meals. British Vogue, W, Elle, Marie Claire – I would pour over the pages and digest each the new trends, designers, model names, colors and accessories like a computer cataloguing data, making sure not one morsel was missed. Seeing into the future of what was ‘next’ was my sugar fix. The truth is, although I loved the looks, I could never see myself wearing a fraction of them. So then, my passion shifted to food and for the last 5 years, I’ve been watching the industry to see, what’s next. Whether it’s using renewable ingredients, growing efficiency or preventing food waste, the underlying theme for my 8 hot healthy trends of 2017 is sustainability. The color of the season, my friends, is GREEN. There’s never been a more
innovative and exciting time for the world of clean food and a healthy environment, so grab your fork, chopsticks or beer mug and let’s get crackin’.
1) SPEED-SCRATCH COOKING Pinterest has taken food voyeurism to another level, but the reality for busy families in the kitchen is not so pinteresting. Who’s got time for long kitchen session perfection? Speed scratch cooking, the art of taking semiprepared, healthy ingredients or products and creating a meal from them to save time, will reign king in 2017 as people continue to crave homemade but easier. Not so much Betty Crocker, but more Bob’s Red Mill Gluten-free all-purpose baking mix, then adding almond milk, fresh blueberries and flax meal to create pancakes, for example. Or purchasing a salad kit, with the veggies, toppings and dressings all ready to go – just add your protein and maybe cooked quinoa and voila, dinner is served. The idea is to get a home-prepared meal on the table in 20 minutes or less. Meal kit delivery services like Hello Fresh, Plated and Blue Apron – the last of which sends about 8 million meals to homes every month
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according to their website - isn’t going to lose steam anytime soon, as people are in hot pursuit of nutritious, balanced dishes that take the guesswork out of preparation and utilize farm-fresh ingredients. Meal preparation planning sites like Plan to Eat, Emeals and The Eat Cleaner Meal Prep Club which provide you recipes, a shopping list, pretty meal pics and a healthful, balanced approach to meal planning will also take a prominent role in helping families become more time and cost efficient in 2017. After all, grilled chicken, brown rice and broccoli are fun for a while but after meal 22, one might just desire a little variety.
2) ZERO WASTE A U.N. study found that about 1/3 of food worldwide (about 40% in the U.S.) finds its way into a landfill. Not only is it a waste of money and natural resources, rotting food is one of the biggest contributors to greenhouse gas emissions. When vast food supplies fill landfills while populations go hungry, it’s time for innovative solutions that solve both the food waste and food injustice problems.
After all, grilled chicken, brown rice and broccoli are fun for a while but after meal 22, one might just desire a little variety. By identifying dead zones in the supply chain that prevent almost-expired-but-totally-fine-to-eat-food from getting to people who need it, apps such as 412 Food Rescue work with teams of volunteers to redistribute food to community kitchens. A new company called Apeel, which uses landfill-bound organic vegetable waste to create an edible film that coats fresh produce may be able to extend the life of food better than current methods such as waxes or ripening gases. Other natural products such as Eat Cleaner are formulated not only to remove pesticide residue, wax and soil that can carry bacteria, it is also lab proven and patented to extend shelf life up to 200% longer. In 2016, the company also released a new product, eatFresh-FC, in pre-portioned pouches - a blend of fruit acids and antioxidants that prevent browning on cut produce for up to 7
days. By adding water and mixing the powder into solution, consumers can expect apples, pears, avocado and other produce items to stay fresh and delicious. Beyond shelf life extension, retailers are getting on the bandwagon to offer ‘ugly’ fruit and veggies – produce with imperfections but still preserving taste - at a better price. Whole Foods is working with Imperfect Produce to test sales in a sample of stores, while the east coast retailer, Giant Eagle, is offer blemished bags of edibles under the ‘Produce with Personality’ label with banner signage donning the description: “Some may say it looks weird. We think it looks – and tastes – perfect!” As consumers are incentivized to save money, so will efforts to mitigate food waste expand - especially as climate change continues to threaten our crop yields. Expect to see more widespread opportunities and incentives for large-scale composting in the public and private sector. Perhaps EPA administrator Gina McCarthy said it best in 2015: “Let’s feed people, not landfills.”
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The Fit Foodie
4) GRASS-FED DAIRY
3) DRINKABLE SOUP Just think: juicing 2.0. While the fresh, raw juice trend will continue to satiate consumer’s need for pure nutrition, drinkable soup will see a rise in popularity as people are looking for portable, nutrient-dense options. This relatively new category takes the spoon (and bowl and napkin) out of enjoying fresh soup and turns it into a smooth, on-the-go meal that can be enjoyed chilled or hot. Often made with organic ingredients—fresh produce shines here with great variety that suits every dietary need. Soups can be tomato, broth, cream or non-dairy milk based and can evolve through the seasons, packed with antioxidants and globally-inspired seasonings - like butternut squash, carrot and apple puree with thyme for fall, Thai pumpkin coconut soup with lemongrass for winter, creamy asparagus soup with chives for spring and roasted tomato and red pepper with basil for summer. Brands like Project Juice Chef-Crafted Soups, Fawen Drinkable Soup and Tio Gazpacho Chilled Vegetable Soup are jumping on the bandwagon at grocery stores with aseptic ‘heat and eat’ packaging. Expect to see your local juice bars and cafes to follow suit as they look for ways to expand their offerings and grow the frequency occasion of their guests. For the home chef ’s convenience, many high-powered blenders such as Vitamix can create a hot soup by letting it run for a few minutes, so no stovetop needed. Just push the ‘soup’s on’ button and lunch is served.
Grass-fed beef made a big splash with its promise to help consumers pick a more sustainable, cleaner source – along with a safer product according to a 2015 study conducted by Consumer Reports. It also found that consumers are willing to pay substantially more for grass-fed, too. Now, the trend has been passed onto its dairy byproducts. Expect to see the ‘Grass-fed’ moniker emblazoned across everything dairy-derived, from butter and ghee, to yogurt, cheese and milk to protein powder and even dietary supplements like Vital Proteins Grass Fed Collagen. Kerrygold, 4th & Heart, OMGhee, Organic Valley, Stonyfield Farms and Maple Hill Creamery have already jumped on the profitable bandwagon. Kura Nutrition, behind a successful line of grass-fed boosted protein powders from New Zealand, is now making their way into the US. So what does it really mean? Earlier in 2016, the USDA withdrew its Grass (Forage) Fed Marketing Claim Standard, so there is no certification program under them for the time being. The American Grassfed Association has put into play a certification process that requires processors and purveyors of grass-fed products to adhere to standards that require the animal to be fed only grass and forage from weaning until harvest, to be raised on pasture without confinement, to be free of antibiotics or growth hormones and to be raised only on American family farms. While the regulation of the claim is a bit loosey-goosey and void of any standards on a national level, more and more consumers are concerned about their food choices according and how the animal is treated. Expect to see more unity in the certification program and a standardized seal to help ensure standards across the board. The Grass-fed crazy may just pull you off the fence and away from being a dairy-downer.
5) SEA-FOOD We’ve gotten used to snacking on seaweed, taking blue green algae supplements and cooking with sea salt. Yet, the bounty of the sea is so vast; it’s hard for the average person to wrap their head around the deep blue. Good thing there are marine life wranglers pulling up a whole new crop based on the gifts of the ocean. For its sustainability, nutrient density, umami flavor profile and versatility, the tidal wave of sea plant popularity has directed the growth in new categories. Research from Mintel shows that seaweed- flavored product launches, featuring kombu, nori and wakame, have seen triple digit increases over the past few years in Europe. From pantry staples to your beer mug, expect to sea more variety in 2017.
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Kelp noodles, with their glassy, crunch consistency, are fun to eat, fat-free, gluten-free and very low in carbohydrates and calories. Toss them into salads and soups for a boost of trace minerals. Thrive, a cooking oil made from algae, claiming significantly less saturated fat than even olive oil and the highest level of monounsaturated fat. Vital Proteins offers a ‘Wild-Caught Marine Collagen anti-aging supplement to help consumers looking for an alternative to land animal collagen get their fix and get that mermaid glow. Craft brewers are diving deep to bee to a new level, so don’t be surprised if your bartender offers you a Selkie (not to be confused with a selfie), brewed with sugar kelp. Next up on the sea-voyage – dried seaweed seasonings, kombu tea and dulse ice cream.
6) THE NEXT “IT” VEGGIE: MICROGREENS While microgreens used to have the association of being featured as a garnish at Michelin star restaurants, this little package packs a powerful punch that will launch it onto the main stage in 2017. Not to mention, they’re super sustainable and grow in a fraction of the time of their larger-scale cousins.
Urban Produce, based in Irvine, California, uses hydroponic technology and stacks their produce in their patented High-Density Growing System where they can pack 16 acres of plants in an acre space, controlling the light, air and resources needed with significant yields. There are no pests, so there are no pesticides used. They’re also using 80% less fertilizer and 90% less water than conventional agriculture, which in our neck of the California woods, is a BFD. And it’s just good ‘ole fresh produce, so the certified organic term is a valid description of clean, real, nutritious food. With varieties like Wasabi-Bok Choy, Kale-ifornia, a superfood blend of organic kale and amaranth, and Hot Mama, a spicy blend of white, pink, purple and red radish, there is no shortage of flavor and culinary exploration that can go into salads, wraps, onto entrées, soups and sandwiches. Expect to see these babies pop up in your favorite restaurants, on your grocer’s shelves and in GIY (grow it yourself ) kits for your windowsill. And expect to harvest those in just about 3 weeks. The moral of this story is - size matters and the smaller package wins.
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The Fit Foodie
ance out the ‘earthiness’ of matcha’s grassy notes. Matcha Love Organic Stone Ground Green Tea Powder makes it easy to brew it into an iced latte or blend the powder into your smoothie bowl and combines well with fruit or milks. You can also add matcha to boost the nutritional value of desserts, like chia seed puddings or your favorite baked goods. Maru cha cha offers a delicate, savory cookie crisp colored and flavored with the grassy matcha. Since it helps boost your metabolism, it’s matcha pancakes, matcha brownies and matcha macarons for everyone!
Make your own tonic at home by adding a tablespoon of organic unfiltered ACV to 12 oz. of sparkling water and add a squeeze of lime and a few drops of organic stevia. 8) DRINK YOUR VINEGAR
7) THE NEXT “IT” SUPERFOOD: MATCHA It’s not new, but Matcha is ready for its debut. Shade-grown and harvested primarily in Japan, this powerhouse of a superfood will rock your world when you discover all of its benefits, and all the ways you can enjoy it. It’s 10 times more powerful than green tea. Plus, you’re ingesting the whole leaf, which is ground into a fine powder, so you’re getting more of the benefits. It’ll give you an energy burst without the buzz of coffee because it’s rich in the amino acid, L-theanine. It’s also known to help reduce stress and lower blood pressure. Jade Monk, a line of ready-to-drink matcha teas combines coconut water and mint and honey into their varieties to bal-
Kombucha, that SCOBY-full drink that might just give you a buzz, has seen an enormous rise in popularity despite its ‘acquired taste’ flavor. So, if we’ve already primed the taste buds of America to dig sour and bitter drinks, you bet your ‘bucha that beverages made with Apple Cider Vinegar (ACV) will be next to explode. The benefits of ACV abound, including increased carbohydrate metabolism, the prevention of insulin spiking and encouraging weight loss. Now, a new crop of ACV ready-todrink products are boosting the health benefits and coupling them with fresh new flavors in flat and sparkling varieties. The popularity of Kevita probiotic tonics put them on the map and just this year, earned them a couple hundred million acquisition price tag from Pepsi. Newcomer Mr. Blackwell’s Botonics offers a sparkling organic ACV drink in a can flavored with botanicals and fruit, like Strawberry Rose, Passion Fruit Mango, and Lemon Honey Ginger. Make your own tonic at home by adding a tablespoon of organic unfiltered ACV to 12 oz. of sparkling water and add a squeeze of lime and a few drops of organic stevia. Drinking vinegar may be a bit of an acquired taste but before you know it, you’ll be sipping on your salad dressings, too.
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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 Kaiser Permanente Certified Farmers Market 3430 E. La Palma Friday 9am -2pm Kaiser Permanente Farmers’ Market Lakeview and Riverdale Fridays 10 am – 2 pm 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
FOOTHILL RANCH 26612 Towne Center Dr. Parking lot of Food Festival Thursday 3pm – 7pm FULLERTON 801 W. Valencia Dr. Wednesdays 8 am – 1:30 pm Wilshire & Pomona Thursdays Apr–Oct: 4 pm – 8:30 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 Pier Plaza Main St. and Pacific Coast Hwy. (next to the pier) Fridays 1 pm – 5 pm (rain or shine)
The Great Park in Irvine Certified Farmers Market Marine Way off Sand Canyon Rd Sunday 10am – 2pm Kaiser Permanente Certified Farmers Market Sand Canyon Rd and Alton Parkway Wednesday 9am – 1pm
NEWPORT BEACH Newport Beach Certified Farmers Market Lido Marina Village Sunday 9am – 2pm OLD TOWNE ORANGE 145 S. Lemon St. Thursday 2pm – 6pm
Marine Way off Sand Canyon Sundays 10 am – 2 pm (rain or shine)
Orange Home Grown Certified Farmers Market 304 N. Cypress St. Saturday 9am – 1pm
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)
LAGUNA HILLS
PLACENTIA Downtown at corner of Bradford and Santa Fe Ave. Saturdays 9 am – 1 pm
THE GREAT PARK IN IRVINE
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 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
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. 11) 951.226.5617 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. 2 & 3) 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.
WEST COAST FLAVOR (P. 4 & 5) 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. URBAN PLANTATIONS (P. 7) 619-563-5771 www.urbanplantations.com Urban Plantations designs, installs, and maintains edible landscaping in urban environments. They work with homeowners, restaurants, health & education facilities, and large corporations in San Diego County and Orange County creating beautiful, productive vegetable gardens and fruit orchards. Urban Plantations uses entirely organic methods, local sources and a crew with unsurpassed expertise to design install and maintain edible landscaping in urban environments. They are a small business providing local, sustainable food opportunities to clients and communities while educating the public on how these efforts influence global regeneration and sustainability. 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.
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