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M A G A Z I N E
FOOD
The ISSUE FEATURES 46 | 72 | 100 | 110 | 114 |
THE NEVER-ENDING PASSIONS OF PADMA Brains, beauty and quesadillas. Top Chef host Padma Lakshmi turns a food obsession into a career and lifestyle.
INDULGENCES FOR THE EPI-CURIOUS A feast for the eyes by chefs Elena Arzak, April Bloomfield, Anita Lo, Barbara Lynch, Naomi Pomeroy, Alex Raij and Sue Zemanick.
GROWING THE GOOD FOOD MOVEMENT Go beyond the plate. From Alice Waters to GMOs and organic farms, M&V takes an in-depth look at where your food comes from and who influences it.
THE GRAPE GAME The women behind your favorite vino: stories about how they turned their love for wine into the ultimate jobs.
PLAYING IN PALM BEACH Tropical fabrics that keep your look on trend this season for your getaway to points south.
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19 | THE GOODS
54 | BIG PICTURE
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Carefully curated wish lists
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News from around the world
EYES & EARS
A cultural roundup of new releases
INDULGE OR NOT
Essentials for your caffeine cravings
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Pg. 21
MAKING WAVES
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Florida women to watch
UNPLUGGED
Go underground with top-secret dining spots
MASTER CLASS
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Pastry goddess Dorie Greenspan
BUSINESS UNUSUAL
Spirits added to everyday foods
IN THE LIFE OF
Céline Roux shares the essence behind Jo Malone London
Pg. 32
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IMPACT
NURTURE 82 | PROJECT ME
126 | RAISE YOUR GLASS
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129 | CROSSWORD PUZZLE
Cornelia Guest, animal ambassador
Bright ideas for a better you
92 | 94 | 96 |
GATHERINGS
M&V’s word fun
Alfresco dinner on the Italian Riviera
131 | R.S.V.P.
LITTLE ONES
Highlights and happenings
Turning kids into mini chefs
Dr. Vandana Shiva fights to save ‘the seed’
Answers to life’s social dilemmas Avoiding food fights with your kids
Pg. 136
136 | VISIONS
ON THE COUCH
GROWING PAINS
Pg. 23
Pg. 110
ON THE COVER PADMA LAKSHMI PHOTOGRAPHY BY WALLING MCGARITY
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Letter from the Publisher
M A G A Z I N E
H
ere we are! Six issues in, completing a full year in print. To those intrepid souls with us from the beginning, I think you will agree that we set the bar higher for ourselves with each issue. It is a joy sharing this publication that our small (but passionate!) team has poured its heart into. This has been a year of many firsts, one of which was being selected as the Florida Magazine Association’s Best New Magazine. Of course it’s nice to have bragging rights, but truly the most enduring tribute is from you—our readers. Through your subscriptions, Tweets, Instagram clicks and Facebook comments, you have affirmed that there is space in the market for a women’s magazine with substance and style.
We believe that women love to consume information and inspiration from magazines. And the industry stats confirm it: Print and digital audiences, as well as advertising in consumer magazines, all increased last year. Our own distribution grew dramatically this summer. Muses & Visionaries is now available for purchase in 40 states. We love being a channel for linking South Florida to all those other cities that we know, love and have connections to. For digital readers and those who want instant gratification, our issues are available in their entirety on our website. Now, welcome to our food issue. We looked forward to this one all year. (If you don’t believe that food is one of our favorite subjects, just check out @MandVmag on Instagram.) Sitting in community and discussing food is a pleasure in itself. It sparks conversation of unforgettable meals, family traditions, favorite recipes, and even provokes lively debate over ethical eating. I hope you have as much fun devouring this issue as we did creating it. Salute!
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Publisher ERIN ROSSITTO Editor in Chief AMY LAGAE Creative Director MOLLY GREENE Editorial Director LOLA THÉLIN Marketing Manager SASHA JOZEFCZYK
+ Food Adviser CHEF ARMANDO YAGÜES Copy Editor LINDA CULBERTSON Contributors KARA CUTRUZZULA, DR. RAMANI DURVASULA, BECCA GREENE, ROBIN BRADLEY HANSEL, CHRISTINA HOLBROOK, ANNETTE JOSEPH, CHARLOTTE KNIGHT, DANA KRANGEL, AIDA MOLLENCAMP, STYLIANA RESVANIS, NILA DO SIMON, SARA SHAW, DR. VANDANA SHIVA Photographers MICHAEL AUCOIN, VICTORIA LACARRIEU, JOHN MCGARITY, TIFFANY WALLING MCGARITY Interns SARAH GRIFFIN, ZLATA KOTMINA, STEPHANIE MAHONEY, LAUREN THOMAS, LAUREN VOGELSANG
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CONTRIBUTORS KARA CUTRUZZULA is a writer and editor covering culture, food, travel, and occasionally the intersection of all three. Based in New York City, she’s recently traveled cross-country by train, hiked a hidden part of the Great Wall of China and searched (unsuccessfully) for chicken sashimi. She’s worked as an editor at Newsweek, The Daily Beast, DuJour, and Billboard, and her writing has appeared on Vulture, Gothamist and Refinery29. Follow her on Twitter and Instagram @karacut.
VICTORIA LACARRIEU is a freelance photographer based in Milan, Italy. She is currently in training as an interior designer at Nuova Avvademia de Belle Arti (NABA). She runs a fashion blog called VickosDiary.com that combines her passions for photography, fashion, design and travel.
TIFFANY WALLING MCGARITY AND JOHN MCGARITY are award winning commercial photographers specializing in advertising and editorial assignments. The couple has been working collaboratively for about seven years. The partnership has evolved over the years generating a singular vision from the two creative minds. They each bring a set of diverse skills to every project such as graphic design and production to retouching, video and editing. wallingmcgarity.com
AIDA MOLLENKAMP is an avid traveler, author, and chef trained at Cornell University School of Hotel Administration and Le Cordon Bleu Paris. She was food editor of CHOW. com, host of Food Network’s Ask Aida, Cooking Channel’s FoodCrafters, the Yahoo! series In The Pantry, and is the author of Keys to the Kitchen. She aims to make every day more delicious through her explorations and creative cooking, and shares her discoveries on AidaMollenkamp.com. BECCA GREENE is a film and TV writer based in Venice Beach, California. She was a staff writer on the MTV comedy Good Vibes. Greene’s feature work includes her screenplay, The Beard, which was optioned by Chernin Entertainment, with Reese Witherspoon attached to star. Her screenplay adaptation of the book, The Girl Who Became The Beatles, is in development with Raffaella De Laurentiis. Greene recently spent three months in Italy, developing a remake of the Italian film Manuale D’Amore.
LINDA CULBERTSON is an award-winning writer, editor and communications strategist dedicated to helping individuals and organizations create clear and compelling written, verbal and non-verbal communications. In addition to her work with Muses & Visionaries, she is the founder of Foresight Communications & Consulting, Inc., in West Palm Beach, Florida. Culbertson has a passion for photography and is currently working on a collection of visual passageways she shot around the world, from French Polynesia to Europe to the exotic natural habitat of South Florida.
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Letter from the Editor
M A G A Z I N E
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he kitchen is my favorite room in our house. It’s where everyone gathers, where wine is poured, where smells of garlic and rosemary linger, and most importantly, it’s where the magic happens. From breakfasts for three to dinners for as many that will come, I always say that when you come to my home, your meal may not be gourmand but it’s prepared with love. Almost one year ago, Time magazine printed a controversial article titled “Gods of Food.” As soon it hit stands, everyone asked: Where are all the great female chefs? Well, we’ve got them in this issue from Boston’s Barbara Lynch to NYC’s Anita Lo and New Orleans’ Sue Zemanick, who share their latest and favorite culinary dishes. What compliments these dishes? Wine, and five women who take us on their grape adventures. Cover culinary expert Padma Lakshmi brings us back to the joys of comfort cooking while inspiring us to follow our foodie passions. The issue closes with an essay from the brilliant Dr. Vandana Shiva, an environmentalist and scientist who fights for the seed. Grab a bottle of wine, and enjoy this special issue dedicated to taste, culinary coolness and all things savory. You'll find recipes throughout this issue. Instagram your creations at @MandVmag. Bon appétit,
Hearts of palm cake, avocado mash with pickled red onion slaw Created for M&V readers by our food adviser chef Armando Yagües. HEARTS OF PALM CAKE 1 pound of fresh hearts of palms, shredded in a mixer ½ cup grated carrots 1 bunch scallions sliced fine on the bias 1 tablespoon of fresh parsley leaves minced fine 1 tablespoon of fresh cilantro minced fine ¼ organic green bell pepper minced ½ Scotch bonnet pepper minced fine 1 tablespoon of minced ginger 1 teaspoon of minced garlic 2 teaspoon of toasted and ground coriander seeds 2 teaspoon of toasted and ground cumin seeds 1 lime juiced 3 whole organic eggs 1 cup flour or gluten-free option 2 teaspoons baking soda 1 teaspoon of coconut oil Sea salt and fresh ground pepper to taste 1 tablespoon of olive oil for sautéing the cake Instructions: Cut hearts of palms in fourths and shred in a mixer. Peel and grate carrot medium size box grater. Place all ingredients in a bowl and mix well. Sauté at medium heat creating a golden brown crust on both sides then finish in a 325 degrees oven for 5 minutes.
RED ONION SLAW GARNISH 1 red onion (cut into thin rounds with a mandolin) 2 sour oranges juiced Marinate onions with the sour orange for one hour Several young arugula leaves with stems removed 1 julienned tomatoes Instructions: Place all ingredients in a bowl and dress with lemon vinaigrette (recipe below) and sea salt to taste. Lemon vinaigrette 1 lemon juiced 1/4 teaspoon minced garlic 1/2 teaspoon of dijon mustard 3 tablespoons of canola oil sea salt Instructions: Place vinaigrette ingredients in a pint container and blend to emulsify. Taste and adjust. Then mix with the onion slaw garnish.
AVOCADO MASH 3 ripe avocados ½ cup of fresh corn charred (In a very dry hot pan char your corn for 10 seconds to bring out the flavor.) 2 limes juiced 1 tablespoon of minced cilantro ½ Scotch bonnet pepper minced fine Sea salt to taste Instructions: In a bowl place avocado, charred corn, Scotch bonnet pepper, salt and mash with a fork until creamy. Add lime, cilantro and mix to taste. Serving: Plating and garnishing Sauté the cakes and finish in the oven. Place a dollop of avocado in the center of the appetizer plate, add the cake over it in the center, add a tablespoon of avocado on top, then mount the slaw on top of the avocado to garnish.
COLLEEN SMITH FOUNDING ARTISTIC DIRECTOR
/
2014 2015 SEASON GISELLE
SIMPLE SYMPHONY
October 24, 2014 | 7:30pm October 26, 2014 | 4pm
& OTHER WORKS February 27, 2015 | 7:30pm February 28, 2015 | 4pm
THE NUTCRACKER November 28, 2014 | 7:30pm November 29, 2014 | 2pm & 7:30pm November 30, 2014 | 2pm
WONDERLAND April 10, 2015 | 7:30pm April 11, 2015 | 4pm
“ With creativity of this caliber, Palm Beach County can be proud the company has decided to adopt a name change in its favor. The arts are exploding here.” PALM BEACH ARTSPAPER
ORDER TICKETS online: www.balletpalmbeach.org or call: 561.207.5900 SEASON TICKETS | 15% OFF | ON SALE NOW Performances are held at the Eissey Campus Theatre at Palm Beach State College 11051 Campus Drive, Palm Beach Gardens 33410
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INSPIRE
“Cooking is like love. It should be entered into with abandon or not at all.�
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The GOODS “As a native Californian, I look forward to the fall and the local fruit the season brings. From the Mexican border all the way north to the redwoods, the harvest is in full tilt with culinary gems in abundance. My family and I make the most of the temperate fall weather with alfresco meals, bundling under blankets as the weather shifts. Those harvest meals come once in a year. Let’s capture that moment.”
Serena & Lily Maritime Napkins $38 set of four serenaandlily.com Terrain Marble &Wood Serving Board $48-$198 shopterrain.com
—Aida Mollenkamp, chef and food writer
THE INSPIRATION Alfresco Harvest Meals
Olive Oil and Sel Gris Sourdough Flatbread $7.95 rusticbakery.com
Laura Evans
McEvoy Ranch Olio Nuovo $24 mcevoyranch.com Kiel Mead Brass Coaster Set $120 set of four food52.com/provisions
Faribault Woolen Mill Co. Zig Zag Wool Throw $190 faribaultmill.com
Rancho Gordo Ojo de Cabra Beans $5.95 ranchogordo.com
Cowgirl Creamery Classic Cowgirl Collection $60 cowgirlcreamery.com
Leif Brass Tipped Spice Spoon Set $38 leifshop.com La Nogalera Walnut Oil $20 for 250 ml lanogalerawalnutoil.com Honey Pacifica Sage Honeycomb $14 honeypacifica.com
Grace & I Fruit and Nut Press $18 graceandi.com
CC Made Burnt Sugar Sea Salt Caramels $7 ccmade.com
Moutarde Royale Mustard with Cognac $19.95 surlatable.com
S E P T E M B E R / O C T O B E R 2 0 1 4 M&V
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INSPIRE
The GOODS “The pearl is the perfect creation. Nature gives the oyster an obstacle, a simple grain of sand. In time, this primitive life form takes the irritant and transforms that ordinary grain of sand into a timeless extraordinary design. This is not without a struggle and a lesson. The story of the pearl inspires me to work creatively to turn banality into beauty.”
Guggenheim Museum: An Architectural Appreciation $14.95 barnesandnoble.com
—Creative Director Molly Greene
THE INSPIRATION
The Pearl
Tory Burch Peggy Sunglasses $195 toryburch.com Dior “Mise En Dior”Tribal Earrings $410 dior.com
Shop Latitude Bazaar Small Silver Smartphone Bag $675 shoplatitude.com
Pico Guggenheim Rotunda Necklace $220 guggenheimstore.org
Elsa Peretti® Bone Cuff $1,150 tiffany.com
Adobe Ink & Slide $199 adobe.com
Mies van der Rohe Barcelona® Chair $5,429 knoll.com
Maison Martin Margiela “Replica”Beach Walk $125 sephora.com
Reed Krakoff Atlas Sandal $795 reedkrakoff.com
Marni Abstract-Print Silk Shift Dress $1,460 marni.com
S E P T E M B E R / O C T O B E R 2 0 1 4 M&V
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INSPIRE
The GOODS “My most favorite spot in the world is standing near the dramatic cliffs of the Amalfi Coast in Italy. I spent time in the town of Ravello as a girl, and still visit today with friends and family. I am drawn to everything that reminds me of the crystal clear waters, blazing heat and citrus smells of the nearby lemon groves.” —Charlotte Knight, founder of Ciaté
THE INSPIRATION
Lonely Planet Naples, Pompeii & the Amalfi Coast $21.99 lonelyplanet.com Amalfi Coast, Italy
Ciaté Paint Pot in Pool Party $15 ciatelondon.com
Kendra Scott ‘Elle’ Drop Earrings $52 nordstrom.com
Camilla Silk Long Sleeved Caftan $920 saksfifthavenue.com
Victoria Beckham Classic Aviator $550 polyvore.com
Henri Bendel Luxe Semi-Precious Bold Ring $98 henribendel.com
Creed Virgin Island Water $275 neimanmarcus.com
Eugenia Kim Sunny Toyo Wide-Brim Hat $415 net-a-porter.com
Michael Kors Platform Wedge Espadrille Sandals $450 bloomingdales.com Philosophy Hope in a Jar A to Z Cream $38 sephora.com
S E P T E M B E R / O C T O B E R 2 0 1 4 M&V
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Eyes & EARS
Photo credits: Music City Food + Wine Festival; Palm Beach Food & Wine Festival by LILA Photos; New York City Wine & Food Festival; Barbados Food & Wine and Rum Festival; Naples Winter Wine Festival; Charleston Wine + Food Festival; Austin Food & Wine Festival by Knoxy Knox, Nick Simonite, Cambria Harkey; New Orleans Wine & Food Experience by Chris Granger.
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INSPIRE The LATEST on the ARTS and CULTURE SCENE
Food Festivals
SEPTEMBER 20-21, 2014 Music City Food + Wine Nashville, Tennessee musiccityfoodandwinefestival.com Only in its second year, this food and music epiphany highlights the local restaurant scene and culminates with a culinary concert.
JANUARY 23-25, 2015 Naples Winter Wine Festival Naples, Florida napleswinefestival.com The three-day festival brings top vintners and wine collectors under one roof for its charity wine auction.
MAY 20-23, 2015 New Orleans Wine & Food Experience New Orleans, Louisiana nowfe.com This cocktail-fueled weekend brings the Big Easy’s distinguished palate to the forefront. Just add music.
OCTOBER 16-19, 2014 New York City Wine & Food Festival New York City, New York nycwff.org This culinary festival is all wrapped up into a charity event benefiting No Kid Hungry and Food Bank for New York City.
FEBRUARY 19-22, 2015 South Beach Wine & Food Festival Miami, Florida sobefest.com Food lovers gather on South Beach’s famous playa to attend star-studded events. With 50 events in 4 days, we dare you to keep up.
JUNE 19-21, 2015 Food & Wine Classic Aspen, Colorado foodandwine.com/classic After 31 years, this is definitely an oldie but a goodie. The Classic still hosts its famed Grand Tasting Pavilion at Wagner Park.
November 20-23, 2014 Barbados Food & Wine and Rum Festival Bridgetown, Barbados foodwinerum.com Embrace the tropical destination for its international cuisine, and more importantly, as the birthplace of rum.
MARCH 4-8, 2015 Charleston Wine + Food Festival Charleston, South Carolina charlestonwineandfood.com Irresistibly charming Charleston is a hotbed of culinary activity during this week. This is Southern gentility and cooking at its best.
JULY 2015 (TBA) Chefs & Champagne® New York Long Island, New York jamesbeard.org Bottoms up! This summer tasting party exhibits exclusive Champagnes and wines and some of the most illustrious chefs and restaurateurs.
DECEMBER 11-14, 2014 Palm Beach Food & Wine Festival Palm Beach, Florida pbfoodwinefest.com Superstar chefs let loose in Palm Beach with an afternoon barbecue, a volleyball game, relaxed panels and this year’s first ever karaoke party.
APRIL 2015 (TBA) Austin Food & Wine Festival Austin, Texas austinfoodandwinefestival.com Go beyond the usual Texas barbecue and experience the best grub the state has to offer. The hands-on grilling demo brings in hundreds.
AUGUST 2015 (TBA) Los Angeles Food & Wine Festival Los Angeles, California lafw.com The city-wide festival hosts demos, lunches, spirit tastings and after-parties for more than 18,000 attendees. That’s a lot of amuse bouches.
S E P T E M B E R / O C T O B E R 2 0 1 4 M&V
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Eyes & EARS
Books
D
r. David Perlmutter, neurologist and fellow of the American College of Nutrition, is waking us up to the fact that our brains, like all of our organs, are sensitive to what we eat. When it comes to brain health, the doctor asserts that avoiding grains and other carbs is fundamental. In his 2013 #1 New York Times best-seller Grain Brain: The Surprising Truth about Wheat, Carbs and Sugar—Your Brain’s Silent Killers, Perlmutter explains how consumption of these popular foods is directly linked to conditions like Alzheimer’s, dementia, ADHD, depression and migraines. His follow-up cookbook The Grain Brain Cookbook (Little, Brown and Company), with more than 150 tantalizing and easy grain-free recipes, hits store shelves Sept. 9. M&V caught up with the doctor, who also has a booming private practice in Naples, Florida.
M&V: The Grain Brain diet promotes high fat foods such as coconut oil, eggs and avocados. We have been told fat is bad and are warned of negative health consequences like elevated cholesterol levels. Did the scientific community get it wrong? PERLMUTTER: Indeed, as you suggest, we are quite a fat phobic society with many medical practitioners singing the same song. You have but to look at a recent cover of Time magazine where the headline stated, “Scientists labeled fat the enemy.” What they have been telling us over the past several decades is inconsistent with new research as well as the history of our species in terms of what we have always eaten. Humans have been on basically a high-fat low-carb diet for about 2 million years, and it has allowed us to prosper with wonderful health. When people adopt a low-fat diet, they will, by default, increase their carbohydrates, and this is a devastating choice not only from a brain health perspective but from a general health perspective as well. While there is cholesterol in eggs and animal products, we’ve come to realize how powerfully important cholesterol is in the human diet.
Every country and culture has its own diet. Whose diet is closest to yours? In many ways, the Grain Brain program is similar to the well-studied Mediterranean diet in that it welcomes healthful fat back to the table. By and large, the dietary program most similar to the recommendations in Grain Brain is along the lines of what has been called the Paleo diet, focusing on significant reduction of carbohydrates and on high fiber above-ground, nutrient dense vegetables and increased consumption of healthful fat, and focusing.
Caitlin Moran’s How to Build a Girl is must-read fiction for anyone who came of age during the 1990s and all those who love a book that is simultaneously poignant, hilarious and rude in all the right ways. After an embarrassing moment on local television, and in an effort to help her struggling Bohemian family, 14-yearold protagonist Johanna Morrigan decides she must reinvent herself. By 16 she is living life in the fast lane as Dolly Wilde, a London music critic whose opinion actually has people’s attention. Was her new persona built to last? That’s the question Johanna must figure out. (HarperCollins, Sept. 23)
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Man Booker Prize-winning author Hilary Mantel, best known for her literary forays into Britain’s past, uses modern day England as the backdrop for her newest work, The Assassination of Margaret Thatcher. The collection of 10 short stories, her first in more than 10 years, will not disappoint fans. Mantel approaches diverse subject matter—family sagas, ghosts and vampires—with her trademark sharp wit and powers of observation. The stories feature the former prime minister in a contemporary setting and will thrill readers with shocking, unsettling developments. (Henry Holt & Co., Sept. 30)
INSPIRE How is your prescribed diet different from the Paleo diet? First, there are some wonderful advantages to what has been described as a Paleo diet. When you analyze the macronutrient content of the Paleo diet, you will find that it is, like the [Grain Brain] diet, high in fat, low in carbohydrates and also offers up high levels of dietary fiber, a critically important component for optimal nutrition. Unlike the Paleo diet, the Grain Brain program allows small amounts of organic dairy products for those who are not sensitive or allergic to dairy.
What would you recommend to parents who are advised by pediatricians to give cereal as baby's first food? In my opinion, providing babies with genetically modified, glyphosate treated foods is a mistake whether it is a cereal or otherwise. There is every reason to recommend non-cereal-based foods that have been treated appropriately to change their consistency to make them good choices for babies, such as vegetables, fish, eggs and some fruit in small amounts. Butters from nuts and seeds are also wonderful choices.
Lunch for school-age children typically includes sandwiches for their likability and ease of preparation. What are alternative options for kids? The world will not come to an end if children do not eat sandwiches. I am often asked this question, and I really feel that parents can be resourceful to come up with ideas. This is the reason I wrote a cookbook with more than 150 recipes. Children can bring nuts and nut butters, seeds, small amounts of fruit, vegetables, boiled eggs, avocado and so many other choices. Yes, it’s a little bit challenging and children may trade their food away and eat junk food, but it doesn’t mean that we as parents shouldn’t at least try.
When going out to restaurants, what kind of questions should we ask? The most typical questions I ask at a restaurant address whether or not the vegetables are organic, the meat grass-fed, and the fish wild or farm-raised. You’ve got to be particularly careful when reading menus as often there is wording that can be misleading. For example, the term Atlantic salmon seems to connote a fish that was taken out of the Atlantic, and therefore a terrific choice. But Atlantic salmon is the species, and virtually all the Atlantic salmon now sold in restaurants is actually farm-raised.
Your diet turns the government’s dietary recommendations and its food pyramid on its head. What do you hope to see change in the United States around food policy and guidelines? Mainstream science has now recognized and popularized the fallacy of the food pyramid. Keep in mind that the foundation of the food pyramid was constructed from whole-grain products like bread, pasta, cereals, etc., all of which contain gluten and are powerful sources of carbohydrates. At the very top of the food pyramid was a very lonely bottle of olive oil. Clearly, the food pyramid should be turned on its head with foods like olive oil and other healthful fats being the foundation of the diet along with nutrient-dense, fiber-rich, colorful vegetables, while we relegate the high carbohydrate grains to the top rung, meaning that they should be avoided at all costs.
What is your favorite meal? I am very fond of omelets. My favorite omelet contains either kale or spinach, along with toasted pumpkin seeds, some goat cheese on top and olive oil. I’m also very fond of kale salad and sockeye salmon.
TARA MOHR Founder of the acclaimed global Playing Big leadership program
Playing Big: Find Your Voice, Your Mission, Your Message is the long awaited literary compliment to the Playing Big program designed by women’s Your leadership expert, and sought-after speaker, Tara MISSION Mohr. For years Mohr has given women practical Your MESSAGE skills to “play bigger” in their lives and careers, encouraging them to get rid of counterproductive habits and take bold action to achieve their dreams. Hundreds of women from executives and community volunteers to artists and stay-at-home moms have benefited from Mohr’s in-person coaching. With this book her transformative ideas and practices will now be available to a much wider audience. (Gotham Books, Oct. 14) Find Your VOICE
The Teacher Wars: A History of America’s Most Embattled Profession is scholar Dana Goldstein’s luminous account of 175 years of teaching in America. This book not only traces its many historical chapters but also explains how we have arrived at our current state of affairs: lagging behind other countries, debating reforms and setting high expectations for teachers. Goldstein tackles topics like the persisting ambivalence about whether teachers are civil servants or academic professionals and the rise of unions in response to measuring teachers by students’ standardized test scores. Then the author emerges with answers to how the U.S. can elevate its public school system. (Doubleday, Sept. 2)
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Eyes & EARS
Music
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aren O, the charismatic frontwoman of indie rock band Yeah Yeah Yeahs, releases her first-ever solo album (Sept. 9). Crush Songs is a collection of intimate music recorded privately by the artist in 2006 and 2007 during what she describes as her “ever continuing love crusade.” —Dana Krangel
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os Angeles-bred Jillian Banks, known to her fans as simply Banks, has been receiving critical praise for her vocal talents since 2013, but until recently had not released a full studio album. Goddess (Sept. 9) features Feist meets Erykah Badu vocals and melodic beats and is slated to be one of the year’s hottest albums. —D.K.
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t’s been 20 years since progressive rock kings Pink Floyd released new grooves. Composed mostly of ambient and instrumental music, The Endless River (October) displays the psychedelic riffs that made Pink Floyd one of the most successful bands ever. —D.K.
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ia Ices continues her creative brand of whimsical music in her third studio release, Ices (Sept. 16). With a song from her second album featured on “Girls Soundtrack, Vol. 1: Music from the HBO Original Series,” Ices displays uncanny songwriting ability. The artist partnered with her brother to create the relaxing yet feverish album, full of easy rhythms and blissful lyrics. —D.K.
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op rock powerhouse band Weezer returns with their ninth studio album, Everything Will Be Alright In The End (Sept. 30), the first in four years. Produced by Cars frontman Ric Ocasek, this next chapter in Weezer’s long history sees the band revisiting the indie roots and catchy hooks that gave them their start. —D.K.
INSPIRE Films
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iven our current cinematic landscape, it’s rare and refreshing to find a studio comedy that doesn’t revolve solely around frat boy hijinks and potty humor. Based on the 2009 Jonathan Tropper novel of the same name, This Is Where I Leave You tells the story of four adult siblings (Tina Fey, Jason Bateman, Corey Stoll and Adam Driver) who return home for their father’s funeral. When their mother (Jane Fonda) informs them of their dad’s dying wish, for them to spend one week together in their childhood home, the siblings reluctantly honor the forced reunion. Throughout the week, this dysfunctional family tackles rivalries and raw emotion, both heartbreaking and humorous. Adding to the chaos is a large ensemble This Is Where I Leave You of various significant others, exes, and ones that got away (Rose Byrne, Timothy Olyphant, Kathryn Hahn and Connie Britton). It’s a treat to see many of these actors (Fey and Bateman in particular) stretch beyond the usual broad comedy and dig into deeper, more grounded territory. This dramedy mixes humor, heart and a funeral much like 1983 The Big Chill but with siblings. Expect laughs, but you might want to bring a tissue too. (In theaters Sept. 19) —Becca Greene
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he Disappearance of Eleanor Rigby: Him/Her/Them is a lot to wrap your head around, but worth it. The film (starring Jessica Chastain and James McAvoy) was originally conceived by writer/director Ned Benson as two separate films, made to be companion pieces. Both were screened at last year’s Toronto International Film Festival, one called Him and the other Her. Each film follows the evolution of the same relationship, from each side: The couple’s first meeting, their passionate love story, the slow disintegration of their marriage and the efforts to revive it. After Harvey Weinstein acquired them at Toronto, the two films were cut together into one epic 190-minute opus. It won accolades at its Cannes Film Festival premiere last May. The film’s creative structure (skipping back and forth between points of view) does not come off as a novelty device, but rather a facilitator for fully experiencing this personal, heartrending love story. This is a movie to slowly savor. (In theaters Sept. 26) —B.G.
A
ny film adaptation of a beloved book comes with its hurdles ... like trying to please every rabid fan who expects the film to materialize exactly as he or she imagines. Opinionated fans of Gillian Flynn’s bestselling thriller, Gone Girl, have weighed in on everything from controversial casting choices (Ben Affleck and Rosamund Pike) to speculation about a new ending. With director David Fincher at the helm (bringing aboard such bonuses as a Trent Reznor musical score), this adaptation is in reliable hands. Affleck takes a turn in front of the camera to portray Nick Dunne, a man whose wife goes missing on their fifth wedding anniversary. His world becomes even more surreal when the scandal becomes the national media’s latest obsession. British actress Pike plays missing wife Amy Dunne. Pike is relatively unknown to the American audience, but her diverse work (a James Bond villain in Die Another Day and a nurturing sister in 2005’s Pride & Prejudice) is enough to prove she can inhabit the multifaceted Amy with ease. (In theaters Oct. 3) —B.G.
GONE GIRL
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Indulge OR NOT
Choose your pick-me-up Whether you are a tea sipper or coffee craver, M&V scouted this fall’s most stylish ways to support your caffeine crush.
HIGH
Breville® One-Touch Electric Teamaker $380 brevilleusa.com
Peter’s of Kensington Limoges $370 petersofkensington.com.au
Cuisinox® Roma 4 Cup Espresso Coffeemaker $100 cuisinox.com
Kate Spade Greenwich Grove Teapot $150 katespade.com
Bialetti® Class 4-Cup Moka Pot $40 shop.illy.com
MID
Cuisinart PerfecTemp Cordless Electric Kettle $100 williamsonoma.com
LOW
Nesco Glass Electric Water Kettle $60 nesco.com
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Classic Coffee & Tea 10-Ounce Teapot $22 bedbathandbeyond.com
Primula Stovetop Espresso Maker $15 target.com
INSPIRE
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Making WAVES
A Master of Theater
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ulia Hansen has spent the last 40 years involved in theater, which she says is ironic considering advice she received while growing up. “I was told not to get into theater; that it was a very hard life and not a happy one.” Hansen is exuberantly happy in her role as artistic director of Theater Masters and an inspiration to dozens of young writers and directors of plays. After living in New York City for many years, Hansen and her husband moved to Aspen, Colorado, in the late ’90s. Hansen’s NYC career included operating the Rehearsal Club and then the Drama League, both incubators for the creative growth of stage actors. Aspen was home to a local theater, but Hansen noticed that in the shadow of the Aspen Institute there was no comparable strong program to promote and support a real culture of theater. She set about to create one.
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Hansen contacted the local schools about developing a program in which students wrote 10-minute plays. Next, she brought her network of NYC directors to Aspen to direct the plays. Finally, she invited actors from local theater groups to perform in the plays. Created in 2001, Theater Masters now includes college-level playwriting programs in 10 universities across the United States. Every January, The Aspen Institute and Hansen host a gala theater event in which professional actors, directors and crew present selected plays written by high school and college students. The plays are developed further, and move on to be produced in New York. Hansen’s next move was to bring the program to Palm Beach. In 2014 she began working with the Dreyfoos School of the Arts. By next year she hopes to develop a similar competition among students and take at least two new
plays for further development and production in NYC. “More than ever, theater is important. We are losing chances for human connection within our lives today. Our connection is through texting and the Internet. So the theater has a bigger role than ever in reminding us of what it means to be human, to be more complete.” In addition, Hansen has seen children with emotional and physical disabilities benefit enormously in the collaborative and supportive team environment of the theater. “If a student isn’t doing well, and you can help them write a play, it can be the most freeing experience for them. The critic Richard Digby Day once said to me, when I asked him how I could ever thank him for his help and support over the years, ‘You can thank me by giving back what you have learned.’ That is my motto. It is what I live by.” —Christina Holbrook ■
INSPIRE
A Family Affair
T
he importance of leading by example comes up again and again when speaking with mother and daughter philanthropists Barbara Kay and Susan S. Pertnoy. Through their work they hope to instill a sense of responsibility in the Jewish community. “You cannot be impervious to what is going on in the world. You must try to make a difference,” says Kay. The key to their success is being involved however they can. On opening day for the Barbara and Jack Kay Early Childhood Learning Center at the Mandel JCC in Palm Beach Gardens, Florida, Pertnoy ar-
rived early to open the front door to parents and children entering the new preschool. Her book Cooking up a Story: Empowering Women Through Cooking is a compilation of recipes from women of different backgrounds who have immigrated to Israel. Proceeds benefits American Joint Distribution Committee’s Nutrition Enrichment and Healthy Living Program, which promotes health in underserved areas of Israel and was started by her mother and uncle. “It’s a wonderful feeling when I can help someone. That is what empowers me,” says Pertnoy, who co-chairs the Jewish Fed-
eration of Palm Beach County’s Tomorrow Today Campaign. Kay served as a past president of the federation from 1991 to 1994. She and her daughter co-host the seasonal TV show Mosaic. In addition, Kay, her late husband Jack, and their children made a $2 million gift to the federation’s campaign last year. The couple gave a $1 million gift to help build the Mandel JCC’s preschool two years ago, and in 2011, established a fellowship fund to support doctoral students at Technion-Israel Institute of Technology in 2011. This is indeed a l’dor vador (“from generation to generation”) affair. —C.H. ■
Turnaround Specialist
P
eople think of the YMCA as a swim and gym facility, but we are so much more,” says Jacqueline Frost, CEO of the YMCA of the Palm Beaches. Under Frost, the YMCA operates those well-known programs as well as educational classes, including pre- and after-school care and adult fitness, in which members learn about nutrition, cooking and health, and programs for seniors with Parkinson’s, diabetes and heart disease. The majority of Frost’s career focused on turning around troubled businesses. She credits the company Burdines for instilling in her a strong work ethic and an understanding of the importance of a positive work culture. During the height of her career, she was diagnosed with cancer in 2004, which forced a work hiatus for several years. “I realized nothing is given; you only have today.” While her husband served on the YMCA board in 2010, Frost, who wanted to use her talents for the greater good, became a volunteer. Her husband advised the board that they had the wrong Frost. The next year she was appointed CEO of the nonprofit. —C.H. ■
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Un plugGed
Underground Supper Clubs T
he supper club culture has come a long way. During the Prohibition days these clubs were secret underground establishments that served a means to an end, most notably serving alcohol “under the table.” Later Mad Men days ushered in the more American-style supper clubs, where restaurants dished up a healthy serving of prime rib, a baked potato and a cocktail. Now, the hipster and foodie crowds have turned these dinner parties into a thriving dining landscape, breeding new types of chefs and patrons. Today’s supper clubs, often nicknamed underground pop-ups, are about chefs pushing their culinary limits. These venues allow chefs the freedom to delve into new cooking experiences. There’s typically no menu. Patrons come hungry and eager to try adventurous courses, which allows chefs to interact with their patrons on a deeper level than they would at more traditional restaurants. And the communal table is back, providing a place for passionate foodies to gather. Join this new secret society; all it takes is a little Google reconnaissance and asking around town. Your taste buds will thank you.
Asheville North Carolina
Blind Pig lind Pig is a local group of chefs who gather to cook as friends and also give back to the community through highly focused concept dinners. Blind Pig includes several styles of cooking and a wide range of cuisines showcasing new talent and inspiring creativity among the gastronomic arts. blindpigofasheville@gmail.com blindpigofasheville.com
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Photos by Cindy Kunst
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INSPIRE
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Un plugGed
Washington D.C.
Hush Supper Club
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n D.C. a hostess who goes by the name of Geeta welcomes guests to Hush Supper Club, a learning and culinary experience. Guests convene in her 19th century-inspired salon and rarely leave before midnight. Geeta serves authentic vegetarian Indian food from her Gujarati culture and her religion, Jainism, such as the mango lassi (right), and takes patrons on what she calls a spice tour, the culinary backstory to the meal.
geeta@hushsupperclub.com hushsupperclub.com
Top Notorious Supper Clubs
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Bunna Cafe NYC
Ghetto Gourmet Oakland, California
The Four Coursemen Athens, Georgia
Clandestino Dining Los Angeles
Holdfast Dining Portland, Oregon
The Whisk and Ladle Manhattan
Cobaya Miami
L’Oca D’Oro Austin
Wolvesmouth Los Angeles
INSPIRE Coquine Supper Club
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reated in 2012, Coquine Supper Club allows chef Katy Millard’s talent to shine while her team prepares for the opening of a brick and mortar restaurant in Portland. An ever-evolving pop-up restaurant experience, Coquine’s locations range from feasts in the fields of local farms to harvest dinners in wine cellars and a series of restaurant takeovers. Menus focus on seasonal ingredients, celebrating vegetables at their peak and sustainably sourced meat and seafood. The food is thoughtful, sophisticated and unfussy. dinner@coquinepdx.com coquinepdx.com
Photos by Jeremy Fenske
Portland Oregon
Goose & Fox
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oose & Fox is a chef-driven underground dining scene loosely inspired by good whiskey and rock ‘n’ roll. Led by executive chef and proprietor Greg Combs, the dinner parties are hosted at private locations. Patrons learn of the location the day before the dinner. Once there, guests are invited to participate in the evening, from plating to running food. gooseandfoxinfo@gmail.com goosefox.tumblr.com
Chicago Illinois
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INFORM
“Don’t eat anything your great-grandmother wouldn’t recognize as food.” Michael Pollan
Feature PADMA LAKSHMI
The Never-Ending Passions of Padma As the longtime host of Top Chef, Padma Lakshmi is a fixture in the food world. But how did she arrive, and where is she going next? By Kara Cutruzzula Photography by Walling McGarity
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adma Lakshmi is a woman who loves food: reading about it, writing about it, cooking it with her daughter, growing it in her backyard garden (in New York City, of all places)—and as the host and a judge on Bravo’s Top Chef, she makes a living out of tasting it, too. And trust her, there is a lot of tasting.
It’s a recent summer afternoon, and Lakshmi has only been back in the city for a few weeks after wrapping up Top Chef ’s latest season, which took place in Boston. “The food is so delicious,” she says. “The best Japanese food I’ve had in the last 15 years was in Boston at a restaurant called O Ya. Its omakase menu was about 32 courses. They were all tiny, tiny bites, but they were so creative and so wonderful.” Since bursting onto the scene as one of the first and most successful Indian supermodels, Lakshmi has found fame at every turn, from her popular cookbooks to a few high-profile relationships, to her hosting and judging duties at the juggernaut that is Top Chef, approaching its 11th season this fall.
INFORM
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“I naturally delight in being very descriptive about what I’m tasting, smelling and feeling.”
INFORM
“M.F.K. Fisher more than anyone shaped my philosophy and worldview about food and certainly seduced me into a career in food writing.”
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think it’s still the gold standard of food programming,” she says about Top Chef, which brought her to the public consciousness. “It was the first program of its kind on American television that completely changed the way we think about food.” Suddenly, food TV wasn’t just instructional, as in, “Here’s how to roast a chicken.” It was also serious and competitive. While the show has spawned many imitators, the original Top Chef still remains as comforting as your mom’s Sunday night bolognese sauce, not that such a pedestrian dish would ever be presented to Lakshmi and fellow judges Tom Colicchio, Gail Simmons and Hugh Acheson. Make no mistake; this show is not an amateur’s game. “Top Chef isn’t about who makes the best chocolate cake at their bake sale,” Lakshmi says. “It’s about people who aspire to be at the level of Jean-Georges [Vongerichten] or Thomas Keller.” The 44-year-old Lakshmi may look like an expert on the show, but she’s the first to admit she has no formal culinary training: “I’ve never worked the line in a restaurant, and I have no desire to,” she says with a laugh. Of course, she brings other talents to the table, namely a wealth of worldly experience gathered from a life lived all over the world. Lakshmi’s story starts in New Delhi, India, where she lived with her mother and father until they divorced when she was 2 years old. She moved to NYC with her mother and then to Los Angeles as a preteen but would often visit India to stay with her grandparents, and all that experience forged her relationship with food. “I remember one of the first things I cooked was french fries,” she
says. “I was back in India with my cousins, and I was describing American food in all its glamour to them. I said, ‘I bet we could make french fries.’ And so we made them from scratch.” While studying in Spain during college, she was discovered by a modeling agent and quickly filled up her passport, traveling to Paris, Milan and New York City for Versace, Armani and Ralph Lauren and posing for famed photographer Helmut Newton. Life happened rather quickly. She starred in the Food Network show Padma’s Passport, and turned her lifelong love of good food into two award-winning cookbooks. This brings us to present day, where her selfies garner a flood of double taps on Instagram, and she’s regularly recognized at New York City’s green market on the weekends. Part of this adoration rests on the obvious: She possesses the kind of unearthly beauty that can inspire tabloids to publish photos of her simply walking down the street. She has also attracted a number of high-profile beaus, including ex-husband Salman Rushdie, venture capitalist Adam Dell (the father of her 4-year-old daughter Krishna) and billionaire Teddy Forstmann, with whom she was in a relationship until he succumbed to brain cancer in 2011. One of the most interesting observations about Lakshmi is how easily she subverts most assumptions made about her. She’s a latenight quesadilla addict who also loves fried chicken and once said that a hostess could serve her a container of movie theater nachos and she’d go home happy. (Attention, Bravo execs: “Padma Works the Concession Stand” sounds like a winner.) When Top Chef nabbed its latest Emmy nomination in July, she celebrated not with a party, but by eating Popsicles with her daughter.
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Feature PADMA LAKSHMI
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he show has also acted as a golden ticket for Lakshmi to infiltrate the typically clicky bunch of chefs who bond over long hours, family meals and exhaustion. Before we spoke, she was texting a friend she met last year: Noma chef René Redzepi, considered by many to be the best in the world. Lakshmi was also one of the few non-Michelin-starred guests at the surprise party for chef Wylie Dufresne last April. None of these things seem very surprising to Lakshmi, who loves being entrenched in the food world and considers herself a food journalist above all. “I naturally delight in being very descriptive about what I’m tasting, smelling and feeling,” she says. Like many aspiring food writers, Lakshmi worshiped at the proverbial apron hem of the legendary food author M.F.K. Fisher. “I think she more than anyone shaped my philosophy and worldview about food and certainly seduced me into a career in food writing,” says Lakshmi, who’s also a fan of books Alice, Let’s Eat and Third Helpings by journalist Calvin Trillin. “Everyone’s a food writer now,” she says. “I really like New York Magazine and [particularly] Adam Platt’s writing. It’s funny and irreverent.” A matter that Top Chef doesn’t often discuss is the state of the food industry today— an ever-expanding topic that’s not easy to digest between commercial breaks. With the obesity rate at an all-time high, Lakshmi is particularly concerned with how people eat at home. “I think there’s an epidemic because we eat a lot of processed food with a lot of salt and fillers,” she says. “We like our prices low, our portions big and our food
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very fatty. That is going to make for a very dangerous diet on a consistent basis, and we don’t exercise enough.” Lakshmi believes a person’s eating patterns are created during [a child’s] first four to five years of life. “Once you miss that window, it’s gone,” she says. “Their brain development, skeletal system and so much about their biology is happening at such a rapid rate that it’s very important to develop a palate and set a standard for what they should and shouldn’t eat, and what they’re willing to eat.” Luckily, Krishna seems to possess her mother’s taste. “I never gave her a single bottle of baby food,” she says. “[Healthy food is] easy to make and actually much cheaper. You just put [the food] into a blender!” Living in a city that revolves around food, Lakshmi fits right in, to an extent. She won’t shill green juices, bend over backward in workout videos or drone on about elimination diets. As for all the fuss about her enviable figure, Lakshmi simply works at it by boxing, skipping rope, running stairs and lifting weights, which help her shed the two dress sizes she gains during each season. Overall she strikes a healthy balance: careful but not restrictive, dedicated yet practical. That level of dedication extends to her other passion project, the Endometriosis Foundation of America, which Lakshmi co-founded five years ago with her surgeon Dr. Tamer Seckin to grow awareness and combat the disease that affects 176 million women around the world. Those suffering from endometriosis have severe pain and complications when tissue that normally grows inside
the uterus grows outside as well. After suffering with the illness for 20 years—she says in high school the pain was so bad her mother let her write her own ‘get-out-of-school’ notes—she was finally properly diagnosed and underwent several surgeries. One of the foundation’s goals is to educate teenagers about the disease, and they’ve just received a $250,000 grant from the state of New York to further the cause. “I think endometriosis is what breast cancer was in the ’70s,” she says. “It’s a family issue. When a woman is suffering, it’s not just her, it’s her children, her spouse, her coworkers, her friends.” Celebrities, including Susan Sarandon and Whoopi Goldberg, have lent their support, and Lakshmi says she’d love to recruit a younger generation of prominent women to speak out. “I think the more people understand it, the more it will be demystified. It will be just another [illness] that we treat,” she says. “We have no problem talking about prostate cancer, and that’s [considered] equally ‘icky.’” As for other projects, Lakshmi is working on a few new books and debuting a home decor line, The Padma Collection, this fall, which features serving platters, dishes and everything needed to become the consummate hostess. It’s hard not to imagine her spinning all of this into something even bigger down the line, but meanwhile, what Lakshmi really wants to do is keep grazing, tasting life a little bit at a time. “If you can find a way to make a living doing what you naturally love to do, then your life is pretty great,” she says—and that’s an idea that doesn’t come with an expiration date. ■
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Big picture NEWS AND REPORTS FROM AROUND THE WORLD
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High Percentage of Women and Men in Saudi are Unaware of Travel Rights
Health News
Saudi Arabian women’s rights are heavily defined by government law and decided by their male guardians, or mahrams. In fact, a large majority of Saudi women and men are unaware of women’s rights to travel within the Kingdom of Saudi Arabia without their guardians’ approval. According to a study by Khadija bint Khuwailid Center for Businesswomen at the Jeddah Chamber of Commerce and Industry, 64 percent of women and 59 percent of men did not know about these travel privileges. Despite the freedom to travel, 66 percent of women and 70 percent of men strongly objected to the idea of women traveling without their guardian’s consent. These results are part of a greater study that seeks to measure public opinion about Saudi women’s participation in national development and the problems they face in the labor market.
Last year the American Medical Association recognized obesity as a disease. A study based on three experiments, published in Psychological Science, highlighted that the new label may have negative implications for self-regulation. The disease-based message weakened the importance placed on health-focused dieting and reduced concerns about weight among obese individuals. This concern about weight led to higher-calorie food choices and a decline in body image dissatisfaction.
Cannabis Craving? Read This First!
T
here is plenty of anecdotal evidence that an unfavorable side effect of smoking marijuana can be a trip down “paranoid lane.” A study by University of Oxford researchers on the effects of THC (Δ9-tetrahydrocannabinol), the main active ingredient in marijuana, definitively shows that it can cause short-term paranoia. While that may not be a surprise to anyone who has smoked a joint or spent some time around tokers, perhaps a more interesting aspect of the report is its identification of psychological factors that contribute to cannabis-induced paranoia. Lead researcher Professor Daniel Freeman says, “It shines a light on the way our mind encourages paranoia. Paranoia is likely to occur when we are worried, think negatively about ourselves and experience unsettling changes in our perceptions.” The study, which is the largest to date, included 121 volunteers, ages 21 to 50, who had used marijuana at least once before. Two-thirds of them were injected with THC equivalent to one strong joint, and the other third received a placebo. One in five participants had an increase in paranoia attributed to the THC. “It tells us about the little-discussed paranoid-type fears that run through the minds of so many people from time to time. The implication is that reducing time spent ruminating, being more confident in ourselves, and not catastrophizing when unusual perceptual disturbances occur will in all likelihood lessen paranoia,” Freeman explains. Expect more insightful research on the ins and outs of this popular plant as changing laws make marijuana more accessible to the masses.
Researchers from the Division of HIV/AIDS Prevention at the Centers for Disease Control and Prevention discovered that the annual HIV diagnosis rate decreased by 33.2 percent from 2002-2011. The findings were published in JAMA and showed the most significant changes in diagnosis rate were in women, people aged 35-44 years of age and people of mixed races. The report noted that rates increased in men aged 45 and older who have sex with men.
The National Cancer Institute in Bethesda, Maryland, analyzed the frequency of testing women aged 30-64 for human papilloma virus (HPV) and cervical cancer (the Pap test). The results, published in the Journal of the National Cancer Institute, showed that testing for HPV every three years and Pap testing every three years may provide better reassurance against pre-cancer and cervical cancer than Pap testing alone every three years and co-testing every five years. The PLOS ONE journal published the surprising results of a survey about pregnant women and the potentially dangerous effects of their exposure to environmental hazards. Of the 2,500 obstetricians polled, 78 percent said that counseling about toxic substances could help reduce women’s risks, yet less than 20 percent asked pregnant women about their exposure to them. Reasons for avoiding the subject included lack of evidence, fear of creating anxiety in patients and concern that patients cannot reduce their exposure.
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INFORM
✈ From Widows to Political Activists: Syrian Women on the Front Lines
I
n the midst of news reports from Ukraine, Russia, Israel, the Gaza Strip and Afghanistan, the onset of civil war in Syria in 2011 almost seems a distant past. Since the uprising against the government by the rebel opposition, almost half of Syria’s population has needed humanitarian aid. It’s estimated that more than 140,000 Syrians have been killed. More than 2.8 million refugees fled Syria—half are women and girls—and now live primarily in neighboring countries Lebanon, Turkey, Jordan, Iraqi Kurdistan and Egypt according to the United Nations Ref-
Photos by ©2014 Samer Muscati/Human Rights Watch
Maisa
Aisha
Salwa
ugee Agency. By the end of 2014, an estimated 1.4 million Syrian refugees will be living in Turkey, with one-third living in 22 camps scattered along the Turkey-Syria border. Women and girls are specific targets of abuse, harassment and detention in Syria’s human rights crisis. Human Rights Watch (HRW), an independent, international organization that advances the cause of human rights for all, issued a report profiling 17 Syrian women, now refugees in Turkey. The “We Are Still
Government forces detained Maisa, 30, an intensive care nurse, after they discovered she was providing medical aid to the wounded and hosting an anti-government television show. While she was in government detention, ISIS detained her sister, Samar. Here Maisa holds a sign appealing for her sister’s release. Making reference to the release of two Spanish journalists by ISIS in March after six months in captivity, the sign reads: “Those who brought back the smiles of the Spanish journalists’ families can also bring back our smiles by releasing Samar Saleh, kidnapped by ISIS. Save Samar Saleh.” Aisha, 45, paralyzed after a sniper shot her in the neck while she was vegetable shopping in Aleppo, is largely confined to a firstfloor bed in the home she now shares with her family in Gaziantep, Turkey. Occasionally her daughters, who care for her, bring her outside in a wheelchair. “Mostly she is just in that bed,” one daughter said. Salwa, 40, and her daughter Kafaa, 5, suffered severe burns when a cooking oil canister caught fire in their kitchen during an aerial attack on their neighborhood in Aleppo. Thick scarring on Kafaa’s face prohibits her from fully opening her mouth, which her parents said inhibits her ability to eat. “We are afraid for her future and what will happen to her,” Salwa said.
Here: Women on the Front Lines of Syria’s Conflict” report documents the women’s stories of conflict, pain and violation at the hands of government and pro-government forces as well as by armed groups opposed to the government such as Liwa’al-Islam and extremist groups like the Islamic State of Iraq and Sham (ISIS). It also documents the 17 women’s new roles as caregivers, humanitarians, breadwinners and political activists. For the entire report, visit hrw.org/ reports/2014/07/02/we-are-still-here. Artist and university student Hala, 23, participated in peaceful protests and delivered medical aid until police in Aleppo detained her. She said they tortured her with electric shocks. “I don’t care about the barrel bombs or dying, but when you get arrested, you die a thousand times,” she said.
Hala
Nayla
Fathya
Government soldiers detained Nayla, 52, at a checkpoint after they discovered she was transporting a military defector. They tortured her and kept her in solitary confinement for several days in one of Damascus’ Air Force Intelligence branches. During her seven-month detention, Nayla also witnessed the torture and abuse of fellow detainees. “You can’t imagine, day and night, the screaming, the crying, the beating,” she said. Fathya, 25, and her two surviving sons, Ahmed, 5, and Youssef, 10, cling to the blanket on which her family was sleeping when a bomb hit their house in the northern city of Azaz, killing her husband and two of her children. “The blanket was covered in blood. I washed it and now I can’t sleep without it. My mother tried to throw it away and I screamed,” said Fathya.
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Master CLASS
When you think about baking, you think Dorie Greenspan. If you don’t, it’s only because you aren’t in tune with your sultry baking self. Greenspan will make you fall in love with your kitchen, or better yet, will make everyone fall in love with you and your pastries. The culinary guru splits her time between Paris, NYC and Westbrook, Connecticut, and has a long list of awards. She is a four-time James Beard Foundation Award-winner for her cookbooks (10 thus far, with no. 11 debuting Oct. 28) and magazine articles. Her 2010 cookbook Around My French Table was on the New York Times best-seller list and named Cookbook of the Year in 2010 by the International Association of Culinary Professionals, Epicurious and Amazon. For a fresh dose of Greenspan, visit her blog, DorieGreenspan.com, named one of the top 20 food blogs by U.K.’s The Times.
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Alan Richardson
DORIE GREENSPAN
INFORM
M&V: Can you share the moment you fell in love with baking? GREENSPAN: I had been cooking and baking (and loving it) for almost a decade when I had my aha moment, the one that convinced me that I wanted to make a career in the kitchen. I had made three jars of lemon marmalade the night before, my first time making jam, and left them on the windowsill to cool. In the morning, when I walked into the room and saw the sunlight coming through the jars, an idea clicked. The marmalade looked unimaginably beautiful to me, and I knew that I wanted to make beautiful food like this for the rest of my life. I quit my job two hours later. What is an ingredient you have a newly found appreciation for? I have fallen in love, again, with vanilla—pure, deeply aromatic vanilla extract and beans. Vanilla is a magical ingredient in baking. It not only adds fragrance and flavor to any dessert, but it also enhances chocolate and rounds out the flavor of eggs and butter. What is the biggest myth about baking that needs to be addressed? I’m not sure how, when or why the myth that baking is hard took hold, but I want to shake it from its bearings. In so many ways, baking is even easier than cooking. All you’ve got to do in baking is choose a good recipe, follow it exactly and blush sweetly when the applause starts. Baking is full of pleasures big and small, from the look of the ingredients and the feel of working with them to the aromas that fill your home and the joy of sharing what you’ve made. Even if it were difficult, baking would be worth the effort. What is the most common pastry mistake? Over and over again, I see homemade pastries— pie crusts, tarts, cookies, biscuits and scones— that are way too pale. Pastries that are baked until golden brown not only look prettier, they also taste better. When a pastry is well-baked, the butter in it gets the chance to brown a little and taste a tad like toasted nuts, and the sugar gets the chance to caramelize. The rule in baking is “color = flavor.”
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Master CLASS
DORIE GREENSPAN L I F E L E S S O N S
Throughout her career, Greenspan made friends with culinary giants who taught her their tricks. In many ways, she learned the art of baking by watching and cooking alongside these masters—Pierre Hermé, Nancy Silverton, Daniel Boulud, Lionel Poilâne and Julia Child. She passes on those favorite lessons.
PIERRE HERMÉ
“I learned many techniques and flavor combinations from Pierre Hermé, but the tip that I use every day has to do with salt. It was Pierre who taught me to consider salt as a seasoning in desserts, just as we do in savory dishes. When it comes to sweets, salt lifts the flavor of butter, sugar, chocolate and caramel, and it makes every flavor last longer. My salt of choice for baking is French fleur de sel from Guérande, a town in Brittany.” Photo by Pierre Hermé Paris
NANCY SILVERTON
“I admire everything that Nancy Silverton does in the kitchen, but I remember her most for a conversation we had about kids. Our kids were very young at the time and I told Nancy that it made me so sad that my son was such a picky eater. I was being kind because, truly, he ate almost nothing. Nancy, who was making La Brea Bakery, the bread shrine of America in that era, told me, ‘When I shop in the supermarket with my kids, they beg me for squishy commercial white bread in a plastic bag.’ Knowing that Nancy was going through exactly what I was made me feel so much better. File this under the old adage: Misery loves company.”
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DANIEL BOULUD
“Daniel Boulud encouraged my love of tradition. He can be crazy creative and make something delicious out of almost anything—he once turned a pile of odds and ends that I had on my kitchen counter into a sauce that made that night’s dinner a feast—but he has an enormous respect for history and tradition. In many ways, his knowledge of the past fueled his joy of the present. Whenever I riff on a classic, and I do so often, I think of Daniel.”
LIONEL POILÂNE
“Lionel Poilâne, in addition to setting me off on a quest for fine butter that has endured for years and might be never-ending, taught me a treasured lesson about shaping life. When, as a young teenager, Lionel went to work in his father’s bread bakery—a job he knew was inevitable for him—he was miserable. He wanted to be an artist. Instead he was confined to a basement and a flaming stone oven. At one point, he looked into the oven and thought: This can be my prison or the doors to the world. He made them the doors to a universe and taught me how to turn dreams into everyday life.”
JULIA CHILD
“Just as with Hermé, I learned more from Julia Child than I could ever detail. If I had to pick one lesson from Julia, it would be to stay open, flexible and excited about the new. I worked with Julia when she was well into her 80s and yet she was still the first kid on the block to get the newest, coolest gadget or to try the wildest food. She was curious about everything in the world and most curious about people.”
INFORM NUTELLA BUTTONS Makes about 24 mini cakes
You might think of these as mini cupcakes or fairy cakes, but the French would think of them as bouchées, or “mouthfuls.” Me? I think of them as surprise cakes that are more template than dictate. The cake itself is a white cake with an especially fine and springy crumb, and the surprise is anything you’d like it to be. I’ve filled them with Nutella, the spread the French like as much as we like peanut butter, but you can hide a dollop of jam, a bit of leftover ganache or some Biscoff spread in the center. Whatever you choose, you’ll have a delicious mouthful—or two. Ingredients: 4 large eggs, at room temperature 1 cup minus 1 tablespoon (95 grams) confectioners’ sugar, sifted ¾ cup (102 grams) all-purpose flour ¼ teaspoon baking powder Pinch of fine sea salt ½ teaspoon pure vanilla extract Drop of pure almond extract (optional) ¾ stick (6 tablespoons; 3 ounces; 85 grams) unsalted butter, melted About ¼ cup (74 grams) Nutella or jam, at room temperature Preparation: Center a rack in the oven and preheat the oven to 350 degrees F. The buttons can be baked in mini muffin tins or in foil-and-paper mini muffin cups. If you’re using muffin tins, butter them or line with paper cups; if you’re using foil muffin cups, put them on a baking sheet. Separate the eggs. Put the yolks in a small bowl and whisk them lightly, just to blend. Put the whites in the bowl of a stand mixer or in a large bowl. Whisk the confectioners’ sugar, flour, baking powder and salt together in a large bowl. Add the yolks, vanilla extract and almond extract, if you’re using it, and beat energetically. Pour in the melted butter, stir to combine and then give the batter a vigorous beating. If you’re working in a stand mixer, fit it with the whisk attachment; if not, use a hand mixer. Beat the whites until they hold firm peaks but are still glossy. Using a flexible spatula, stir about one quarter of the whites into the batter to
loosen it, then gently fold in the remaining whites. (At this point, you can press a piece of plastic film against the surface of the batter and refrigerate it overnight, if you’d like.) It’s hard to give exact measurements, because muffin tin sizes can vary, but the principle here is to put a small amount of batter, about 1 teaspoon, in the bottom of each mold or paper cup. Add ½ teaspoon Nutella or jam, and then cover the Nutella with enough batter to fill the mold or paper cup just to the top. If you’re using mini muffin tins and have some unfilled molds, put a spoonful of water in each empty one (to help the buttons to bake evenly). If you have more batter than muffin tins, refrigerate the batter until you’re ready for it. Bake: 15 to 18 minutes, or until the tops of the buttons are golden brown and springy to the touch and a toothpick stuck into the center of a button comes out clean. Remove the buttons from the muffin tins as soon as they come out of the oven; the buttons baked in cups can stay in their liners. Cool the buttons to room temperature on racks. If you have more batter, make sure that the muffin tins are cool before filling them with the remaining batter and Nutella. Serving: These are good with tea or coffee and nice to put in a lunchbox or pack for a picnic. Storing: These will keep for about three days in a covered container at room temperature. Bonne Idée: Chocolate-Dipped Nutella Buttons: If you’d like to dress these up, dip either the bottoms or tops in just-made ganache or, more simply, in melted white chocolate. Let the buttons set at room temperature or, if you’re as impatient as I usually am, slide them into the refrigerator for about 20 minutes, until the chocolate firms. *Excerpt from Baking Chez Moi
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INFORM
Business UNUSUAL
Thinking Outside the B OTTLE A toast to the unconventional ways companies are mixing up alcohol, sans the standard cocktail glass. By Styliana Resvanis
DEFINITION From booze-infused cupcakes to whipped cream with a wallop, companies are taking innovative steps to create wine and spirits in a variety of nontraditional forms. Current offerings include beer or wine-laced ice cream, vaporized alcohol, spiked smoothies and powdered alcohol.
WHAT'S NEXT? Palcohol is a powdered substance created by Lipsmark that mixes with water or other liquids to become an alcoholic beverage. The U.S. Alcohol and Tobacco Tax and Trade Bureau (TTB) approved it in April, but two weeks later TTB withdrew its approval, stating it was issued as an error. Lipsmark was advised to alter its labeling due to a discrepancy about the product’s fill level. In June the New York senate passed a bill that would ban anyone from selling, offering for sale or providing for consumption any powdered or crystalline alcoholic product. This ban will be enforced whether or not the TTB approves Lipsmark’s new labeling. Alaska, South Carolina and Vermont have outlawed powdered alcohol. Lipsmark has reapplied for approval of Palcohol by the Food and Drug Administration.
BACKGROUND In 1964 Harold E. Bode of Ohio filed for a U.S. patent for a dry alcoholic beverage powder. Ten years later General Foods Corporation sought a patent for its own alcoholic powder. These were the early adopters of the idea that alcohol need not be liquid. They paved the way for the explosion of alcohol concoctions in the 21st century. Blend’s, a liquor-infused ice cream developed by The Ice Cream Bar Inc. and University of Minnesota researchers, patented their process in 2001. Four years later, spirit-laced Whipahol Whipped Lightning was one of the first alcoholic whipped creams in a can. In 2007 Mercer’s Dairy introduced Mercer’s Wine Ice Cream, enticing wine enthusiasts around the world to indulge in flavors like Cherry Merlot, Chocolate Cabernet and Red Raspberry Chardonnay.
RumDrops New York’s Prohibition Bakery wants to make sure you can have your cupcake and your liquor too. The boozy bakeshop has served alcohol-infused cupcakes since 2011 and expanded its arsenal this spring with the creation of alcoholic gumdrops. “People—especially in New York—like new ideas; they like creativity,” says Brooke Siem, a professional chef who co-founded the business with bartender and at-home baker Leslie Feinberg. They will release a different flavor every couple of months, and the alcohol content will vary (for example, one fruit snack-sized pack of the Fireball flavor contains 5 percent alcohol). A 1.3-ounce pack of RumDrops sells for $6. The product is intended as a dessert and not as a way to get intoxicated, Siem says, but it can help small distilleries reach new audiences and showcase seasonal spirits. “There’s so much more you can do with booze than just put it in a glass,” she says.
BuzzBar
For ice cream with an edge, look no further than BuzzBar, a line of spiked ice cream and sorbet bars created by Elan Sassoon, son of late celebrity hairstylist Vidal Sassoon. The spirited ice cream bars are found in 17 states and sell for about $7. The alcoholic content of each bar ranges from 0.5 percent alcohol by volume to 2.81 percent alcohol by volume. Flavors include blitzed berry (made with rum) and the special-edition Larry King heart bar, a berry-and-merlot flavor created with television and radio host Larry King. A portion of proceeds from the latter flavor benefits the Larry King Cardiac Foundation. The bars only add 60 calories to your diet. “People who want to watch their weight and be healthy can also enjoy BuzzBars,” says Amy Freeman, BuzzBar marketing director. “It’s indulgence and decadence without the guilt.”
PERKS RumDrops can be shipped anywhere in the contiguous U.S., and flavors can be customized for events. Unlike traditional whipped cream, Liquor Whipped is designed to work at room temperature, so it can be taken on the go without the fuss of finding a refrigerator. BuzzBar uses organic dairy products and excludes high-fructose corn syrup.
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Liquor Whipped Can’t choose between drinks and dessert? Thanks to Liquor Whipped, you don’t have to. The vodka-infused whipped cream comes in nine flavors, including pumpkin spice and caramel, and can be used atop cocktails, Jell-O shots, cake, ice cream and more. “We just like to say ‘use your imagination,’” says Mary Jones, customer service manager for Temperance Distilling Co., the Michigan-based business that produces the product. A can of Liquor Whipped contains 14 percent alcohol by volume and costs up to $9.99. While Jones emphasized the importance of using the product responsibly, she also added that it’s a great way to add a kick to a dessert or drink. “It’s like an instant party,” she says. Products in this article are intended for consumption by individuals 21+
In the Life OF
Céline Roux
“Every scent is a story. It can be inspired by blackberry picking in the countryside, rain in East London, Cecil Beaton’s glittering mid-century English ballrooms or an orange on a stall in Borough Market. Once the idea for the story is established, the Jo Malone London Creative Studio and our master perfumers immerse themselves in the world of the fragrance. They create a narrative through continued dialogue. Master perfumers come from France to London to experience the concept, from visiting a garden to a walk on the English coast. I have daily dialogues with them, and I go to Paris almost every week. It’s hard to express how you feel about a fragrance over the phone or through e-mail. We like to smell the actual raw ingredients together to fully understand our role in each creation.” —Céline Roux
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Céline Roux (right) searches for fragrance inspiration with master perfumer Christine Nagel.
Jo Malone London
Executive director of global product development and innovation for Jo Malone London
INFORM Home/Office: London Accomplishments: First and foremost being a mother to my son Felix. Then being a central part of creating Jo Malone London’s Peony & Blush Suede, our most popular fragrance ever. Career ladder: My path to Jo Malone London felt very natural; it was an evolution. I started in product development in makeup at Estee Lauder and then Dior. Often the point of departure for an idea was a visual, and that is still the case in my role now. My grandfather imported flowers and spices into Grasse, France, for a perfumery. This career feels like it’s in my blood. Valuable traits: You need to be curious and imaginative. I think you need to be perceptive and have a real interest in understanding people and their tastes and moods. You also need to be a product junkie, always wanting to try new things, whether it’s at work or outside. I always want to experiment with new recipes and technology. Ever since I was small, I’ve volunteered to be the first person to test something new. Mundane work task: Sometimes there can be real technical challenges, but you always learn from them, and it’s never boring. Even when you think you know an ingredient, there is a new way to extract it or work with it. My world is always changing. Secret talent: I love cooking and experimenting in the kitchen. Among my friends, I’m known for my chocolate cake with orange zest.
Blackberry & Bay Cologne
Silver screen favorite: In the Mood for Love, by Wong Kar-wai. The aesthetic is amazing; every scene is like a painting. There is synesthesia; you can almost smell what it would be like to be in the interiors. Words to live by: I love Virginia Woolf and this quote in particular, “Odd how the creative power at once brings the whole universe to order.”
Jo Malone London
Must-have product: Jo Malone London Body Creme is with me wherever I travel. From the sensorial experience to the hydrating and nourishing texture and the scent left on the skin for the day, I love this cream. Number of Jo Malone London scents: Just under 30
Roux (left) with master perfumers Serge Majoullier and Christine Nagel
Amount of perfumes you own: The full Jo Malone London collection, including all the limited editions and all the lab samples I’m working on for the future. I think it’s in the hundreds! “My day starts with breakfast with my son. Then I walk to the office. First, I will smell new fragrance submissions as it’s better to do this when my nose is fresh and not influenced from other things throughout the day. I speak with the perfumers, exchanging thoughts and ideas. The afternoon is usually spent with the creative and marketing teams, looking at concepts for new fragrances and collections. Even if my day is scheduled, it’s always unexpected, and it’s not a daily 9-5 job. It’s my life. You never stop thinking or imagining scents and smells, whether it be a combination of ingredients or a new herb or flower in a garden.” —CR
“The fragrance conception can take from 18 months to more than two years.We start with something quite conceptual, a core inspiration.With Wood Sage & Sea Salt, for instance, our starting point was the English coast and its rugged cliffs and moody skies. Waves crashing on the shoreline with sea spray and driftwood intertwined with herbs, salty lips and hair. I took our perfumer to the coast; this moment was so inspiring for her that she went back to Paris and created 20 submissions in just a few days. Once we had decided on the mood of the fragrance, it was time to discover the ingredients. The salt element was a key departure.The salty taste sensation is very familiar to us all, but in a perfume it has to be more subtle. We enjoyed mixing the salty element with the mineral one; this was the challenge. The mineral aspect is another texture that’s unexpected and unusual.” —CR
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NURTURE
“Food, in the end, in our own tradition, is something holy. It’s not about nutrients and calories. It’s about sharing. It’s about honesty. It’s about identity.”
Louise Fresco
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Feature chefs
INDULGENCES for the
Epi -curious
Eric Levin
BARBARA LYNCH Founder and CEO Barbara Lynch Gruppo, Boston “This butter soup dish is irresistibly delicious and pays homage to the distinct and sumptuous qualities of the butter (87 percent butterfat) made by Diane St. Clair from Animal Farm in Vermont. It’s tough to find great products where the soul of the food producer shines. In this dish, Diane’s butter teams perfectly with local New England shellfish, and I finish it with a milk and honey emulsion, topping it off with caviar. Each spoonful is pure decadence and is intended to be savored long after the lingering flavor comes to an end.”
Barbara Lynch Gruppo
NURTURE
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SUE ZEMANICK Executive chef Gautreau’s, New Orleans “One of my favorite dishes is seared Arctic char, summer squash, grape tomatoes with a lemon basil beurre blanc and fresh herbs because it combines my love of seafood and the amazing bounty of seasonal vegetables.”
“This lacquered duck confit with parsnip puree, Armagnac prune and cracked olive relish served with a sauce verte is an adaptation of an old favorite recipe from The Silver Palate Cookbook called chicken marbella.�
Photos by Dina Avila
NAOMI POMEROY Chef and owner Beast, Portland, Oregon
NURTURE
ANITA LO Owner and executive chef Annisa, NYC
James Pomerantz
Noah Fecks
“The soup inside of the foie gras soup dumplings was inspired from the red-cooked braises my mother used to make. She’d call it ‘soy sauce chicken’ or pork or beef, and it was made with star anise, cinnamon, ginger and dried shiitake. The seared foie gras soup dumplings with jicama at Annisa is made with all of those ingredients, plus pig feet to make it gel so it can be wrapped inside the dumpling.”
Lauren Volo
Michael Harlan Turkel
ALEX RAIJ Chef and co-owner Txikito and El Quinto Pino, NYC and La Vara, Brooklyn “I love txipirones encebollados because it is a modern, fresher take on the original, which is a long-cooked, richer braised dish. With local squid ribbons, sweet onions and pine nuts, it is also white in white, which for me refers to the simplicity and elegance of other Basque dishes that are not motivated by color and superfluous garnish.”
“I grew up eating boring salads, horrible and underdressed. The Caesar was the first salad I ever really loved. I like mine extra punchy. Romaine is quite watery, and it needs the dressing to cut through that flatness. This is a salad I like to eat with my hands. I rub the dressing onto each leaf. I’m especially fond of the freshly, baked-bread taste of the croutons and the refreshing quality you get from serving the salad chilled.”
Melanie Dunea
APRIL BLOOMFIELD Chef and co-owner The Spotted Pig, The Breslin Bar & Dining Room, The John Dory Oyster Bar, NYC, and Tosca, San Francisco
ELENA ARZAK Joint head chef Arzak San Sebastián, Spain “This is a dessert made of cacao and carob, a popular ingredient in Spain that is similar to chocolate. The bowl of this super truffle is made of cotton sugar. It’s served with a warm orange and carob sauce poured over the shell and filling, melting the truffle almost immediately. Truly decadent.”
A collection of extraordinary culinary experiences founded on the principle that exceptional quality can be accessible yet refined. We invite you to discover our portfolio of eateries.
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PANETERIE now open
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Project ME CARVE OUT TIME FOR YOURSELF. M&V’s ROUNDUP OF IDEAS & PRODUCTS FOR SELF-CARE.
Simply Eartha
Ever hear of a Kittism? It’s wisdom doled out by legendary siren Eartha Kitt. After Kitt’s death in 2008, daughter Kitt Shapiro discovered her mom’s handwritten musings such as, “My flaws make me who I am” and “Never miss an opportunity to shut up.” Inspired by this posthumous find, Shapiro launched Simply Eartha, a lifestyle brand of bracelets, note cards, candles and more that feature Kitt’s commonsense advice. simplyeartha.com
Chocolate-Rich Mask The benefits of cocoa continue. In addition to chemicals called polyphenols that act as antioxidants and anti-inflammatories and improve our moods, cocoa also improves vascular health by increasing blood flow, according to a study published in the Journal of the American Heart Association. “Due to its essential vitamins and antioxidants, chocolate is a natural way to exfoliate the skin and face with essential vitamins. It also contains caffeine, which has an anti-cellulite property when applied to the skin,” says Elizabeth Garcia of Elizabeth’s Secret Beauty Bar in Miami. A chocolate mask to hydrate the skin and combat free radicals that cause cell aging is just what the doctor ordered. secretbeautybar.com Ingredients 2 tablespoons raw cocoa powder 1¼ tablespoons bottled water 2 tablespoons organic honey 5 drops coconut oil
Instructions Place coconut oil and honey in a bowl and heat in the microwave for about 5 to 6 seconds. Add cocoa powder and water and stir until mixture becomes creamy. Apply to skin using a facial brush (don’t use your fingers). Leave the mask on until it hardens. Remove with a cool washcloth in an upward motion.
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NURTURE philosophy Fact: 61.5 million people (almost 1 out of 4) in the U.S. will experience mental illness in any given year. Despite how pervasive it is, mental illness still carries a stigma. The “hope & grace" initiative by beauty brand philosophy is placing a focus on mental health and well-being by making a commitment to donate 1 percent of its online product sales to mental health organizations through the end of 2014. That commitment becomes permanent in 2015 when the company starts donating 1 percent of all sales, whether retail, online or on QVC. philosophy.com
The Mobile Foodie Survival Kit You carry hand sanitizer, aspirin and a bounty of lip products in your purse. Why not a pocket-size set of organic seasonings? The Mobile Foodie Survival Kit is that and more. The kit is assembled in Brooklyn by a team of adults with physical, medical, mental and emotional disabilities at Brooklyn Unlimited. The 13 herbs and spices are certified by the Department of Agriculture and grown without any pesticides or other bioengineering. You may pass the sea salt. evolver.net
Sprayology A simple spritz is all it takes. That’s the beauty of Sprayology, a natural line of FDA-approved homeopathic and vitamin sprays. The 23 available formulas target symptom relief, metabolic support, immune system maintenance and detoxification. Sleep-deprived significant others will be happy to know there’s a spray that relieves snoring intensity. Available at Ozo2 Eco Cleaners or sprayology.com
Roloxin Lift Who doesn’t love an anti-aging product that works? Roloxin Lift smoothes out wrinkles and tightens the face for up to 12 hours. The topical product, invented by chemists in Israel, comes in single-use packets ($110 for 10 or $270 for 30). Roloxin Lift clinical trial results in the U.S. and abroad showed 94 percent of subjects saw a reduction in the appearance of fine lines and wrinkles, 78 percent reported decreased pore severity and 56 percent experienced reduced eye bags. Sign us up! roloxin.com
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save the date Arthur’s Jam 2014
Saturday, October 4, 2014 7 to 11 PM Ragtops MotorCars
nd for Cur eF F Sta ou eC k n a
d
M
Benefiting the Cystic Fibrosis Foundation
Listen to live music by The Feeder Band, enjoy delicious bites by Aaron’s Catering, and dance the night away surrounded by antique cars. Don’t miss out on the fabulous auction items and a great time with friends all while raising money to find a cure for Cystic Fibrosis. Remember to wear your best Roaring 20’s attire to match this year’s theme. Tickets are $100 ($50 tax deductible). To purchase visit: http://palmbeach.cff.org/arthursjam or call 561-683-9965
Gatherings
Girls Night Out Italian Riviera Style By Annette Joseph Photography by Victoria Lacarrieu
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historic region of farmers and fishermen, Liguria, Italy, is known for the most delicious meals in the world, often highlighted with the freshest basil. An invitation to a Ligurian dinner means a table filled with vegetables, pesto-laced pasta, oily, salty and spongy focaccia and seafood. Luckily for my family, we spend our summers at our flat in a seaside town called Alassio, on the western coast of Liguria in northern Italy. The energy of the people, the beaches, the cafe life and the food is unlike anywhere else. The flavor profiles of the cuisine are quite different from what you may consider classic Italian food. The Ligurian kitchen is rich in its own way. For girls’ night out, I enlisted my dear, talented friend Monica Damonte. She is an interior designer and has one of the most swoon-inducing boutiques (MonicaDamonte.com). Her designs are found throughout Italy and the south of France. We became instant friends at a party and have been inseparable ever since. Cooking from the sea and the land is the Ligurian way; naturally our shopping list includes fish and vegetables. Monica and I visited the local fishmonger one afternoon for thinly sliced swordfish that would become the roulades. Then we were off to the local vegetable market. We wound up at the Olive Oil Trattoria Marco for fragrant Ligurian olive oil and olive tapenade that would become part of the antipasti platter for our aperitivo. Of course, no Ligurian meal is complete without pesto. Pesto in this region has mind-blowing flavors and surprisingly, does not include garlic. The Northern Italians shy away from garlic and use only the sweetest onions sparingly. This allows the flavor to rely solely on the simple freshness of the produce and local fish. We invited a few girlfriends for a lovely alfresco supper under the Ligurian sky hosted at Monica’s home. Renovated from an old mill, the home is situated in a river valley about 15 minutes from our seaside town of Alassio. To dine under the tiled roof pergola, surrounded by original stones and fragrant lavender with the sound of the nearby river in the background, can only be described as heavenly. Monica set the table in a classic style with a bohemian twist; she describes it as hippy chic. The foraged look with the addition of classic objects from her endless collection of treasures complemented the lavender and fresh fig leaves from her gardens. The centerpiece was a Roman statue of a nude man, a funny and whimsical addition to the tablescape. Antique book pages with sprays of lavender rounded out each place setting. Inspired by Monica’s design, I kept the recipes traditional with a modern twist. For more inspiration and recipes, purchase Joseph’s Picture Perfect Parties (Rizzoli).
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NURTURE
Host Monica Damonte
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Gatherings The Menu Antipasti: Local cheese, salami and olive tapenade served with rosé wine Primi: Coin pasta with pesto and ricotta salata Secondi: Ratatouille di Monica and swordfish roulades with eggplant and shrimp Dessert: Pistachio semifreddo bombs Wine: Rosé from the St. Tropez vineyard Château Minuty in the Côtes de Provence
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NURTURE COIN PASTA WITH PESTO Serves 6
4 cups basil 1 cup olive oil 1¼ cups grated Parmesan cheese ½ teaspoon salt 4 cups dried coin or trofie pasta 12 cups water for boiling the pasta, reserve ¼ cup pasta water 1 cup ricotta salata ¼ cup chopped tomato 6 mint leaves for garnish
Place basil, 1 cup grated Parmesan cheese, oil and salt into the bowl of a food processor fitted with a blade pulse for 3 minutes until it forms a paste. Set aside. In a large pot cook pasta for 10 minutes until al dente and drain. In a large bowl combine pasta, pesto and the reserved water (¼ cup). Add ¼ cup grated Parmesan cheese. Serve in individual bowls with a dollop of ricotta salata. Top each serving with a mint leaf and tomato for garnish. Serve immediately. Place the extra Parmesan on the table for guests.
RATATOUILLE DI MONICA Serves 6
½ cup onion finely chopped ½ cup olive oil 2 zucchini cut into narrow 3-inch strips 1 eggplant cut into 1-inch cubes 3 roasted peppers cut into 2-inch squares 5 small tomatoes ½ cup raisins ¼ cup pine nuts 1 cup mint torn into pieces ½ cup white wine ½ teaspoon salt ¼ teaspoon pepper 6 mints leaves for garnish
In a large sauté pan place the oil and onion on medium heat. Cook until caramelized, about 3-5 minutes. Add the zucchini, eggplant, roasted peppers and tomatoes and simmer for 10 minutes, stirring occasionally. Add pine nuts, raisins, mint, white wine, salt and pepper. Lower the heat and cook for 15 more minutes until the flavors meld. Turn off the heat and serve warm or at room temperature. This is a great dish to prepare in advance; the flavors get better with time. Top each serving with a mint leaf for garnish.
SWORDFISH ROULADES WITH EGGPLANT AND SHRIMP Serves 6
½ cup olive oil plus ¼ cup set aside 1 cup combined spring & yellow onions finely chopped 1 eggplant 6 slices of swordfish sliced thin 1 mozzarella ball 3 anchovies 9 capers 6 shrimp 1 cup flour for dredging the roulades ½ cup white wine 6 Roma tomatoes ½ tomato water strained (from the tomatoes above) ½ cup olives ½ cup pureed tomato (canned is fine) 1 cup chopped parsley ¼ teaspoon salt ¼ teaspoon pepper 6 toothpicks 6 slivers of fresh zucchini for garnish
In a large frying pan heat the oil (½ cup) and the onions until transparent. Turn off the heat and prepare the roulades. Cut the eggplant crosswise into a 4-5 inch x ¼-inch disk depending on the size of the eggplant. Cut the swordfish crosswise creating 4-5 inch x ½-inch flat disks. You can have your fishmonger cut the swordfish into disks. Cut the mozzarella into 1-inch cubes. Peel the shrimp and boil for 2 minutes; set them aside. Chop parsley. Cut the anchovy fillets in half. Squeeze the tomatoes to flatten and reserve the tomato water. To make the roulades, lay eggplant on a surface and top with the swordfish. Lay the cheese, three capers, half an anchovy fillet and one shrimp in the middle of the swordfish. Roll away from you. Use a toothpick to secure the roulade and dredge in the flour. Repeat with remaining fillets until you have six roulades. Reheat oil and onions. Add the remaining ¼ cup olive oil. Once heated, add the roulades, browning all sides for about 10 minutes. Add wine, tomatoes, tomato water, tomato puree, olives, parsley, salt and pepper, and cook for another 10 minutes. Turn off the heat. This dish can be served warmed and can sit for about 1 hour before serving. Reheat, remove the toothpicks and add the slivers of zucchini on top before serving.
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Gatherings
PISTACHIO SEMIFREDDO BOMBS Serves 6
3 ½ cups shelled salted green pistachios 1 cup sugar 6 large egg whites 2 cups chilled heavy cream ¼ teaspoon almond extract 1 pre-made sponge cake Strawberries for garnish Pulse 1 cup of pistachios plus 2 tablespoons sugar in a food processor until very finely ground. Add remaining ½ cup pistachios and pulse until just coarsely ground. Then beat egg whites in a bowl with an electric mixer at medium speed until they just hold soft peaks. Beat in remaining ¼ cup plus 2 tablespoons sugar a little at a time. Increase speed to high and beat until meringue just holds stiff, glossy peaks. Set aside. In a wide bowl, beat cream and almond extract with mixer at high speed until it just holds soft peaks. Fold meringue into cream gently but thoroughly, then fold into nut mixture in the same manner. Spoon into a 2-quart dish and freeze, covered. Leave in freezer until firm enough to scoop (about 5 hours). To make the bombs, use a pre-made sponge cake, cut six 4-inch x ½-inch rounds using a cookie cutter. Note: You may need to slice the cake crosswise to make ½-inch thick disks. Finely chop 2 cups green pistachios. To assemble the bombs, scoop one large portion of pistachio semifreddo on top of the cake disk forming a dome. Cover the entire scoop with chopped pistachios and place into the freezer until ready to serve. Note: The egg whites in this recipe are not cooked, which may be of concern if salmonella is a problem in your area.
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Your Next Great Meal Is In Our Hands
Chef Steve’s take on global comfort food is reason enough to love Table 26. But our commitment to teamwork takes your dining experience to the next level.
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table26pb.com
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Little ONES
Your children, your sous chefs C
ooking is a life skill and should be taught at a young age. Parents, don’t cringe. Even at an early age your kids are handy, smart and resilient. Take the task for what it is: a parent-child bonding experience, a way for parents to take a break from the kitchen and the opportunity to teach children that cooking leads to proud meals, healthy choices and a better life overall. Plus this skill carries into adulthood. A 2014 study released by the U.K.’s Children’s Food Trust showed that children who cook before the age of 8 are 50 percent more likely to prepare at least five meals a week from scratch when they grow up. Don’t take our word for it. Kid Chef Eliana de Las Casas is living proof why now is the time for kids to get in the kitchen.
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t first glance Kid Chef Eliana de Las Casas might seem like an anomaly, but the truth is, more kids are learning to cook. The 14-yearold grew up in a family of cooks who brought their heritage into the kitchen. A pinch of Filipino, a dash of Cajun and sprinkles of Cuban and Honduran, Eliana likens herself to a gumbo. With three cookbooks, Eliana Cooks! Recipes for Creative Kids and the two-part series Cool Kids Cook: Louisiana and Fresh & Fit, and a global weekly radio show called “Cool Kids Cook” on the VoiceAmerica Kids network, Eliana is leading the kids’ food movement.
M&V: What advice do you have for your fellow peers?
KID CHEF ELIANA: I encourage kids to get in the kitchen and be bold! Taste new flavors and ingredients. My experimenting led me to develop several spice blends that my family and I love to use in our cooking. I emphasize kitchen safety. Master proper cooking techniques, learn knife safety, and always cook with adult supervision. I wrote my first recipe at 4 years old. It wasn’t complicated, but it reflected my passion for cooking. I still have that recipe; it’s for a strawberry cream cheese sandwich. If you are passionate about cooking, go for it! You’re already so accomplished. Where do you see yourself in 15 to 20 years?
I will definitely still be cooking and writing cookbooks. I want my own line of bottled spices. I’ve already created around seven different spice blends, and I’m inventing more. I also envision a line of cookware and chef wear for kids. The cookware would be lighter and smaller for kids to handle with cool, fun patterns, and colors, and they would be labeled. If a recipe says to use a sauté pan, the pan would be labeled “sauté pan.” Last but not least, I see myself having a cooking TV show, and, eventually, a cooking talk show. That dream isn’t too far down the road. I see my brand becoming a lifestyle brand, with kitchen and home goods. Chef Emeril Lagasse is one of my heroes in this regard. What has been your favorite “chef” moment thus far?
My favorite moments are when I inspire people. At a cooking demo at my local library, I made my ‘fresh from the garden’ salsa and passed out samples. A dad in the audience approached my mom with tears in his eyes. He said that his 6-year-old daughter refused to eat tomatoes until that day. He said I changed their lives. His daughter even asked for thirds of my salsa! It’s my goal to inspire kids to eat fresh foods.
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NURTURE
F
rom the very beginning Dianne de Las Casas, a children’s book author and avid cook, encouraged her daughter to feel comfortable in the kitchen. She set ground rules and let go, but of course, always stayed within shouting distance of the kitchen. She offers additional advice on how to grow young chefs. • Start them early. Introduce kids to the kitchen when they are toddlers. Allow them to mix, stir, and handle safe kitchen equipment like bowls, spoons and light pans. • Expose them to new tastes. Kids are naturally curious. Allow them to taste what you are cooking and give them new ingredients to try. In our house, we try at least one new ingredient a week. • Allow them to be part of the meal planning. When kids are involved with the meal planning, it gives them ownership. They are more likely to eat the meal that you have created together. Take them grocery shopping with you and allow them to pick out new ingredients. • Teach them proper techniques. Eliana received her first knife at 8 years old. She was always supervised and taught kitchen safety. A good way to allow them to practice knife skills is to get a lettuce knife, which is made of plastic. Let them cut the lettuce for the dinner salad. • Avoid ordering from the kid menu. I believe that allowing kids to order from a restaurant’s kid menu breeds picky eaters. When we ate out as a family, we always gave Eliana samples of what we were eating. This way she was always exposed to new flavors and never developed a bias against “grownup food” or vegetables. Trying new foods and flavors was always an adventure.
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kitchen tools that get the thumbs up from Kid Chef Eliana
Joseph Joseph Chop2Pot™ Plus in hot pink
josephjoseph.com
“This chopping board folds so that all of the ingredients can be dumped straight into the pot or pan.” 40020 Microplane Classic Zester Grater
us.microplane.com
“I use the Microplane on a daily basis to grate cheese, garlic, onions and chocolate, and to zest citrus peel.”
Norpro S/S Balloon Whisk set of 3
norpro.com
“Every kitchen needs a good metal balloon whisk or three.”
Bamboo Spoon Set
bedbathandbeyond.com “Any brand will do but my favorite tools are the slotted bamboo spatula and the curved wooden spoon with a hole in it.”
OXO Good Grips
9” Tongs oxo.com
“Tongs are great for tossing, flipping, turning, lifting and plating. This pair is so versatile.”
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On the CoucH
Q& A
Ask
Dr. Ramani
I
was thrilled when my best childhood friend moved back to our hometown after her divorce. We rekindled our friendship, and my husband and children took to her as well. She’s very comfortable with my husband and opens up to him about her personal life. I was OK with the bonding until some friends mentioned to me that their closeness seems inappropriate. I trust my husband and don’t see this as an issue. Am I being naive, or worse, is this the beginning of a bigger problem?
Every relationship has a different track record of trust and a way of managing boundaries. Only the people within the relationship know what feels right for them. If you are indeed worried that their relationship is evolving into something more, look for signs and any changes in your husband’s behavior (less attentive, more distracted, perhaps even more attentive). If they quickly stop talking when you enter a room, or look for opportunities to be without you, perhaps your hackles should rise. However, don’t start a fight where there isn’t one to start. Your friends may be channeling fears from their own relationships. If your history with your partner is not characterized by boundary violations or infidelity, if your instincts tell you that all is fine, and there is a balance in the relationship that both of you maintain with this woman, then you may be in that rich and wonderful place of having trust and solid boundaries within your relationship. However, if there are signs that concern you, share them in an appropriate manner. Don’t come out punching. Don’t let the fears of others become your own. Remember that you and she share a history and should manifest with you being her “go-to,” and your husband is a complement but not a substitute for your friendship with her.
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close girlfriend and I both have 14-year-old daughters. As they have matured, my daughter has stayed a lanky teenager, while her daughter has become shapely and carries some extra weight. My friend frequently comments about the girls’ weight differences in front of them. My daughter feels guilty, and I imagine her daughter must feel horrible. So far I’ve brushed off the comments, but now the comments are made daily, and I think I need to intervene. How can I get my friend to understand that this is damaging to both girls? You can’t un-ring a bell, and hurtful words about body image during adolescence can haunt a girl into womanhood. It’s time to talk to your friend in a supportive way. It is very likely that your friend is struggling or has struggled with body image issues, and she is now re-experiencing this through her own daughter. Keep in mind your own daughter is collateral damage as she manages her guilt about this. Make no mistake, being exposed to this situation may affect your own daughter’s body image. Start gently with, “I would love to talk with you about some of the things you have been saying about (your daughter’s) weight and body. I am a little concerned that she may feel hurt about it, and we know that even our offhanded comments can really be difficult for teen girls to hear as they find their own bodies. I also know (my daughter) has been affected.” And see where she goes with it. Many mothers engage in ‘fat talk’ (e.g. Do I look fat in this dress?) without even realizing it, and our daughters hear this and internalize it. It’s important to take this conversation on given that this is affecting your daughter too. Your friend’s daughter deserves an advocate, and her mother may not even be aware of how often she does it. Help her shine a light on it. It will likely benefit your friend, her daughter and your own daughter. It may be a risk in terms of your friendship, but one worth taking.
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Submit your questions to editorial@magazinemv.com. M&V S E P T E M B E R / O C T O B E R 2 0 1 4
NURTURE I
’m in a new relationship. From his French accent to his steady job and sweet gestures, he’s a keeper. In bed it’s another story. He lacks experience, and we can’t get in sync. Other than that, trust me, he could be a great lover. I’m not used to telling a man what to do in the bedroom. How do I speak to him without hurting his feelings and ruining the relationship?
Très bien, and congratulations on the new love. When there is a split between his many good traits and his prowess in the bedroom, you can feel like the universe is playing a dirty little trick on you. The first question is, “Are you attracted to him?” That chemistry gives you some important raw material. If his face, body, voice, and all the rest of him arouse you, then great. This could be an interesting opportunity for you to eroticize the relationship in some fun ways. Many men enjoy a woman who is open, honest and communicative about what feels good and what she wants. Instead of starting from a place of criticism (e.g. This isn’t working.), try teaching and communicating with him. Find out what he likes, and it may make him more interested in learning new ways to satisfy you. You noted he lacks experience, a fact, which is actually quite lovely and refreshing in our day and age. It may be time to go back to basics and be bumbling college students with each other. Have make out sessions, focus on touch and arousal, encourage him to whisper French sweet nothings in your ear while you are in bed, and don’t always make it about intercourse. Expand your sexual playbook with each other. If you know what works for you, show him. Sometimes when we meet someone who is terrific in so many other ways, we expect fireworks from the beginning, but like so many new relationship rhythms, we do need to get acquainted with the sexual geography of a new partner. If, however, it still doesn’t work after trying it this way and giving it time to evolve, consider couples therapy with a practitioner who has a solid background in intimacy and sexuality.
M
y boyfriend constantly updates his Facebook profile with statuses, check-ins and photos that involve me. I use social media for both personal and business reasons, and because of this I don’t have a ton of photos of us nor does my relationship status link us. I don’t need the world to know the particulars of my life. I’ve explained this to him, but he thinks there is a deeper meaning behind my “inattention” to him on social media. How can I help him understand that this does not reflect our relationship? This is a tricky modern paradox: Social media is a tool that has personal significance but is also a “calling card” of sorts for folks in the professional world. People have different zones of comfort in this space in terms of what and how often to share. Your boyfriend clearly wants to make a public statement about his life, and your relationship is part of that life for him. You likely knew about his social media usage early in the relationship. Since both of you use social media, I have to ask why you aren’t public about your relationship status with him? Will it negatively impact your occupational status, or are you ambivalent about the relationship? These are hard questions to grapple with, but he is clearly struggling with them as well. I am a big believer in couples coming up with a “Social Media Rulebook” that sets some ground rules and forces you to discuss them. Some things for each of you to consider: Do you publicize your relationship status? Do you post photos of you together? Do each of you have veto power about posts? Together you need to come to a compromise. Perhaps you list him in your relationship status, and in turn he pulls back a bit on the constant updates and photos to a frequency that feels more comfortable to you. Another potential solution is for you to divide your own social media spaces: Your personal pages are solely personal and can include him, and your professional pages are focused on your business and professional interests. Finding that common ground in social media is the newest 21st century struggle for many couples.
Dr. Ramani Durvasula is a licensed clinical psychologist in private practice in Santa Monica, California, and professor of psychology at California State University, Los Angeles, where she was named outstanding professor in 2012. She is the author of You Are WHY You Eat: Change Your Food Attitude, Change Your Life.
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NURTURE
Growing pains
Winning the Food Fights Enforcing a child’s healthy diet may seem like a losing battle, but experts have practical, reality-based strategies to help parents win the war. By Sara Shaw
F
ood fights. When you’re a kid, the phrase elicits images of hot dogs flung across a crowded cafeteria, or mashed potatoes floating through the air like nimbus clouds, landing with a splat on some poor, unsuspecting classmate’s face.
walking to the local ice cream shop. Or Halas-Liang suggests homemade fruit whip, a substitute for ice cream that her family enjoys just as much. “Plus it’s loaded with antioxidants,” she says. “You just take any frozen fruit you like, and blend it in your food processor until it’s frozen yogurt consistency.”
When you’re a parent, food fights are entirely different: arguments in the grocery store aisles, standoffs at the dinner table and bargaining with picky toddlers. Words like “obesity” and “diabetes” float through your head like a dense fog. You might feel powerless, knowing that eating healthy is important for your family, but not knowing where to start to make that idea a reality. Luckily, there are simple, direct ways to address common family nutritional pitfalls.
PROBLEM 2: I don’t know how to talk to them about what food is good and what food is bad.
PROBLEM 1: I can’t get my kids to choose healthy options. “Empower your kids,” says Melissa Halas-Liang, RDN, MA, CDE, a nationally recognized nutrition educator and founder of SuperKids Nutrition.com. Start by limiting access to junk food and then teach children how to enjoy the process of preparing and/or shopping for food. Halas-Liang recommends making healthy food look fun and visually appealing. Use cookie cutters, make kabobs, or take a few extra seconds to make a dish look exciting. “I try not to buy junk food and stock it in the house. Kids will eat what’s in the house,” she says. When it’s time for a sweet treat, try biking or
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So how does a parent address the word healthy? For Dr. David Himmelgreen, a Ph.D. professor at Tampa’s University of South Florida, it’s simple. “Stay away from labeling foods as healthy or non-healthy,” says Himmelgreen. “I believe that all foods are good, with the exception of soft drinks, as long as some are eaten in moderation.” He suggests eating in moderation from all the food groups, and limiting frequency and portion size (not necessarily eliminating) foods that are processed or high in saturated fats and sugar. A common mistake that parents make is to teach kids that some food is unhealthy, but then offer it as a reward. Another is forcing kids to eat foods they don’t like and withholding treats as a punishment. For instance, some parents may say, “No dessert until you eat your broccoli.” This misguidance undermines efforts to promote healthy food. The child associates negative feelings with foods you’re actually trying to promote. “When food is used as a reward, it
makes that food more desirable. It treats the junk food or ‘bad food’ like gold. It teaches that junk food is more important than healthy food,” says Halas-Liang. Food should not be tied to any form of discipline. Instead, start a “one bite of each food” rule that allows a child to explore new tastes but does not force them to finish it all. Also get your kids cooking in the kitchen. This will make them be more apt to eat what they make. “We need to make nutritious the new norm, the new priority. Getting kids to prepare new healthy foods helps with this,” says Halas-Liang.
PROBLEM 3: I’m unsure how to talk to my overweight child in a sensitive manner. “As a parent, I don’t focus on obesity but rather on the importance of making healthy food choices and being physically active,” says Himmelgreen. “The last thing I want is for my children to be overly concerned with their body sizes. As we know all too well, eating disorders are a significant problem in the U.S. not only for girls but increasingly for boys as well.” The key is to focus on eating healthy as a family rather than singling out one child. Halas-Liang suggests setting up a meeting with a registered dietician who can guide parents and their children together. “Every case is unique,” says Halas-Liang. A professional will know the right questions to ask parents and be able to provide guidance for each child’s individual needs. ■
Did you know? • Obesity has more than doubled in children and quadrupled in adolescents in the past 30 years. • Seven percent of U.S. children ages 6 to 11 years were obese in 1980, and by 2012, that number jumped to nearly 18 percent. The percentage of 12- to 19-year-old adolescents who were obese increased from 5 percent to nearly 21 percent over the same period. • In 2012 more than one-third of children and adolescents were overweight or obese. Source: Centers for Disease Control and Prevention
Looking for help? National resources for parents and families aap.org fueluptoplay60.com choosemyplate.gov nutrition.gov superkidsnutrition.com fnic.nal.usda.gov
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IMPACT
“Food is our common ground. Our universal experience.”
James Beard
Feature SLOW FOOD
GROWING
Osage Gardens
the GoodFOOD Movement
By Robin Bradley Hansel
Slow Food. Good Food.
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low food supporters in 150 countries around the world are part of a grassroots movement to link the pleasure of good, clean and fair food with a commitment to their community and the environment. This global movement opposes the fast food standardization of taste and culture and the unrestrained power of food industry multinationals and industrial agriculture. In America, the slow food movement is enjoying a groundswell of support through individuals and nonprofits for local, organic, humanely raised, family-farm identified food.
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The Pioneer A semester abroad in Paris awoke Alice Waters to a world of fresh food. She returned to Berkeley, California, ready to share her revelation of how food fits into life in a delicious way. When she opened Chez Panisse in 1971, that vision was realized. From her Berkeley restaurant she championed local agriculture by featuring sustainably-sourced, organic and seasonal ingredients including meat, poultry and fish. This act spearheaded the farm-to-table movement, and to this day still inspires chefs, cooks and foodies around the world.
Alice Waters
Four decades in, and her work not only endures but continues to impact the culinary world. The vice president of Slow Food International since 2003, Waters was recently named one of Time magazine’s 100 Most Influential People of 2014. She received the American Honorary Member of American Academy of Arts and Letters in 2014 and the Chevalier de la Legion d’honneur in 2010, and was co-recipient, with Kofi Annan, of the Harvard Global Environmental Citizen Award in 2008. She wrote 14 books including The Art of Simple Food I & II, 40 Years of Chez Panisse: The Power of Gathering and The Edible Schoolyard: A Universal Idea.
Of course, Waters’ work doesn’t stop with her restaurant. The enjoyment of clean, sustainable food is for all, including children. Twenty years ago she began working with Berkeley’s Martin Luther King Jr. Middle School, which eventually launched into The Edible Schoolyard, an innovative model for public education that integrates food and agriculture into the core academic curriculum with the mission to promote a free, sustainable school lunch for all students, K-12. To date, there are more than 3,700 network member programs in 53 countries.
Amanda Marsalis
The slow food movement is gaining currency and pushing back against a fast food culture. While fast food promotes speed, availability and uniformity, slow food encourages taste, tradition and community. Waters believes that the best-tasting food is organically and locally grown and harvested in ways that are ecologically sound by people who are taking care of the land for future generations.
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Photos by Creekstone Farms
More Humane Humans
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he question of whether or not to consume meat is a delicate subject. Creekstone Farms Premium Black Angus Beef program takes extra steps to ensure that their cows are handled compassionately and humanely. Nathan Stambaugh, Creekstone’s national director of foodservice sales, describes their temperature-controlled indoor processing facility in Kansas, designed by Dr. Temple Grandin, which helps minimize the animals’ stress: “When it’s hot, we have mist machines to keep them cool. When it is cold, the facility is heated.” The processing facility has multiple clean pens with running drinking water and ample space for each small group to rest. “Walkways up to harvest are curved, because cattle naturally prefer to follow that pattern,” says Stambaugh. “It also prevents them from seeing what’s in front of them. This ensures that the animals don’t stress out or tense up in the seconds leading up to harvest.” The USDA-certified Creekstone Farms works only with local U.S. farmers to pasture-raise their cows and maintain total control from farm to fork. “Not only do we handpick our cattle, we harvest and butcher them ourselves and then we work with our distributors and chefs to bring our product to the public,” says Stambaugh. “We also focus on whole carcass utilization, including selling the pericardial sac to a medical company for human heart transplants. Nothing gets wasted in our process.”
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Learn Your Labels percent may be non-organic substances that producers can add to food without sacrificing the organic claim. The National List of Allowed and Prohibited Substances is available for viewing at ecfr.gov. There are about 200 substances on the list. The “100% organic” USDA label means the meat, eggs and dairy products are free of antibiotics and growth hormones, GMOs and grown from fertilizers free of synthetic or sewage components. Organic purists argue that 100% organic is impossible due to factors such as nearby factories, GMO pollution, pesticide drifts and The term “free range” for poultry means that water used to irrigate crops. “producers must demonstrate to the Agency that the poultry has been allowed access to Other common misconceptions include the the outside” according to the United States term “humanely raised,” which does not reDepartment of Agriculture (USDA). The de- quire any farm inspection to verify that ancision on how much or how little time birds imals have adequate living space with access spend outside is up to the individual farmer. to the outdoors or that animals are humanely slaughtered. “Often the ‘natural’ beef, which The USDA “organic” label for meat, eggs you see in the store, is USDA Natural, which and dairy products means that 95 percent of means ‘minimally processed.’ These animals the ingredients must be organic. The other 5 were still treated with hormones and antibiFood labeling is confusing, and in actuality some food labels mean nothing at all. Packaged foods marked “all-natural” are not necessarily pesticide-free. They may contain artificial ingredients and genetically modified organisms (GMOs). The U.S. Food and Drug Administration (FDA) says it “has not developed a definition for use of the term ‘natural’ or its derivatives.” Despite that, 59 percent of consumers look for this label before they purchase according to the Consumer Reports National Research Center.
otics. ... ‘Organic’ means that the animal was fed government-certified organic feed but really tells nothing about the humane handling of the animals,” says Creekstone Farms’ Nathan Stambaugh. There is reliable third-party labeling in regards to the humane treatment of animals: Humane Farm Animal Care (HFAC), Global Animal Partnership (GAP), Animal Welfare Approved (AWA), American Humane Certified and the American Grassfed Association (see logos). Though less than 1 percent of U.S. farms are organic, sales from these farms increased by 82 percent since 2007, reaching $3.1 billion in 2012. Certification of this increasingly diversified population of farmers is time-consuming and expensive. Farm Aid, a nonprofit that promotes fair farm policies, also lists these certified labels: Certified Naturally Grown (CNG), Fair Trade Certified and Non-GMO Project Verified.
What's the Deal with GMOs? Around the world the discussion of genetically modified organisms (GMOs) rages on. Should the modifications be allowed or are they unethical? Do consumers have the right to know if their food has GMOs? Are they safe or harmful? These are just a few of the questions surrounding the pervasive debate. Currently 64 nations require labeling of genetically engineered food. In the U.S. there are 84 bills on GMO labeling in 29 states according to the National Conference of State Legislatures. In the past few years, ballot initiatives advocating for transparent food labeling were narrowly defeated in California and Washington while legislation successfully passed in Vermont in May 2014. The Grocery Manufacturers Association (a pro-GMO organization) and other trade associations filed a federal lawsuit to block Vermont’s new labeling law shortly thereafter.
Opinions are mixed, but a 2013 New York Times poll showed that 93 percent of Americans support labeling and clearly identifying foods that have been genetically modified or engineered. Most major scientific bodies and regulatory agencies have concluded that genetically modified foods are as safe as conventional or organic crops. Others argue this is highly unlikely since seed companies control the crop research. Scientists must ask the corporations for permission before publishing independent research on genetically modified crops, according to a Scientific American article. Because these agritechs own the patents on their seeds, scientists who conduct research must purchase the seeds and sign a user agreement, which forbids the use of the seed for independent research. Essentially, scientists cannot conduct seed comparisons, examine potential
environmental side effects or publish work without the approval of the agritechs. Agrochemical corporations, such as Monsanto, Dow, DuPont and BASF, have long promised that genetically modified crops could help feed the world, but that has been an empty promise according to an MIT Technology Review article. The biotechs have sued smaller farmers over the cross-pollination of their patented seeds. In general these biotechs dominate the sale of seeds and many believe they threaten the livelihood of small and independent farms. To learn more about GMOs in individual states, visit the Non-GMO Project’s website at nongmoproject.org. In addition, TakePart, in partnership with Consumer Reports, recently launched its Know Your Labels, Know Your Food campaign (takepart.com/food-labels).
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Locavores Unite!
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he 2012 Census of Agriculture reported a loss of 95,500, or 4 percent, of American farms since 2007. At the same time, the number of farms with 2,000 or more acres grew. The number of farms earning $500,000 or more increased by 33 percent. The census showed that farmers are now paying 36 percent more in feed costs, fertilizer purchases, fuel and pesticides. Profit margins remained slim for all except the 4 percent of million-dollar farms that happen to produce 66 percent of the country’s food. For financial reasons many small farmers sell through shorter supply chains. Consumers who eat food produced within 100-250 miles of their homes are known as locavores because they desire fresh and simple local food. Buying options include Community Supported Agriculture (CSAs), co-ops and buying clubs. A CSA is a subscription service for delivery of local farm products. Members sign up in advance of growing season and pay a pre-set fee to receive a share of that farmer’s upcoming harvest. Co-ops are member-owned organizations where participants shop at discounted prices at a central store location. Buying clubs are made up of a group of people who pool their resources to buy food at discounted prices for better selection and quality. Often, buying clubs like anniesbuyingclub.com and doortodoororganics.com offer online options. Since 2002, U.S. farms selling via farmers markets, roadside stands and pick-your-own operations has shown a dynamic growth, up 60 percent since 2002. The 2012 census noted that these direct farm sales totaled $1.3 billion.
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IMPACT Small, Sustainable & Successful
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t’s long been known, but often forgotten, that farming is the backbone of the United States. After all, the average person relies on produce at grocery stores conveniently located at what seems like every corner of every town. Many American farms are doing their share by developing outreach programs that positively impact the health of their communities. Here’s a tasty sampling of smart farm owners throughout the country. Chances are, one is located near you. Did you know? Women are taking a larger role in agriculture. The share of U.S. farms operated by women nearly tripled over the past three decades, from 5 percent in 1978 to 14 percent by 2007 according to a 2013 report by the U.S. Department of Agriculture.
AMBER WAVES FARM Amagansett, NY amberwavesfarm.com Co-founders Amanda Merrow and Katie Baldwin of Amber Waves Farm connect people to their food and those who grow it, and in turn inspire more conscious culinary choices. Amber Waves invites the Long Island community for school visits and tours, hosts seasonal apprentices and provides vegetables to some of the Hamptons’ best restaurants.
REDWOOD HILL FARM Sebastopol, CA redwoodhill.com A passion for her goats spurred owner Jennifer Lynn Bice of Redwood Hill Farm® (founded by her parents in 1968) to become the nation’s first Certified Humane® goat dairy in 2005. The farm is 100 percent solar powered and produces artisan goat cheese, yogurt and kefir.
VITAL FARMS® Austin, TX vitalfarms.com Family-owned Vital Farms® set the national Animal Welfare Approved standard for laying hens. Catherine Stewart and husband Matt O’Hayer started the farm with 50 rescued organic hens in 2007. Today the company is the largest producer of pasture-raised eggs available across the country.
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GLASER ORGANIC FARMS Miami, FL glaserorganicfarms.com One of Florida’s first certified organic farms is a small local farm with national outreach. For more than 30 years, Tracy Fleming and husband Stan Glaser have provided naturally grown organic produce and gourmet raw vegan food created with their own certified organic produce. Their website ships everything from beverages to personal care products with UPS delivery nationwide.
THREE SPRINGS FARM Oaks, OK threespringsfarm.com Smaller by design and happy to stay that way is Three Springs Farm whose motto is “sustainably grown from the seed up.” Emily Oakley and husband Michael Appel are committed to a new generation of farming practices. Featured in the book Farmer Jane, Oakley is interested in agrobiodiversity and the role of women in farming.
LIVE POWER COMMUNITY FARM Covelo, CA livepower.org Another Farmer Jane inspiration committed to biodiversity is Gloria Decater, who runs a 40-acre, solar electric and horse-powered farm founded in 1973. Decater and family welcome adults from the U.S. and abroad in work-study programs ranging from a few months to three years.
PIE RANCH Pescadero, CA pieranch.org Pie Ranch is a model center of sustainable farming and food system education. The nonprofit working farm regularly hosts youth from diversely populated high schools for weekend residential programs. Co-founders Nancy Vail, Jered Lawson and Karen Heisler, their team and community educators help students learn how food (for example, a delicious pie) makes its way from land to table.
BLUE MOON ACRES Buckingham, PA, and Pennington, NJ bluemoonacres.com Blue Moon Acres’ Kathy and Jim Lyons grow and sell certified organic specialty lettuce, microgreens and baby produce to restaurants and chefs throughout the northeast from their two small farms in Pennsylvania and New Jersey.
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Reducing Our Food Waste Footprint Waste reduction should be on your mind. On a global scale, animal husbandry and feed production use more than 70 percent of all available agricultural land according to Waste, a short film that shares shocking waste facts. For instance, each year food that goes uneaten takes up an area that is one and a half times the size of the U.S.
Next, check out pay-what-you-can community cafes, the latest trend in food waste reduction. Susan Preston Owen opened F.A.R.M. (Feed All Regardless of Means) Café in Boone, North Carolina, to help eliminate hunger and reduce food waste in her local community. Owen’s business allows people to come together and enjoy high quality organic food straight from local sources. In New Home, Pennsylvania, Rolling Harvest Food Rescue, founded by Cathy Snyder, collects donated produce from local farms and immediately distributes it to nonprofit community hunger relief agencies. Sarah Ramirez of BeHealthy Tulare is committed to feeding her impoverished California Central Valley neighbors, many of whom harvest produce for others, yet are unable to earn enough income to feed their families. Ramirez and her nonprofit volunteers glean excess produce from growers and residents and distribute it to local food banks. ■
Messe Duesseldorf
How can you diminish your waste footprint? The Think.Eat.Save campaign of the Save Food Initiative provides practical tips to reduce food waste such as buying only the food you really need. Improving your storage techniques to increase food longevity and becoming more aware that many foods can be eaten past sellby dates and composting food waste also helps.
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Feature WOMEN IN WINE
The Grape Game
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hether you consume wine as a means to relax and connect with friends or to feed your passion for sampling varietals, you contribute to the 856 million gallons of wine consumed in the U.S. each year. By comparison, Americans sipped a mere 33 million gallons in 1934, when The Wine Institute started tracking our love for wine. Behind this $36 billion industry that churns out whites, reds, rosés and blends, there is a cadre of women fortifying their role in the grape game. Some of them are household names: Gina Gallo of Gallo Family Vineyards is at the forefront of the brand’s Moscato. The Baroness Philippine de Rothschild oversees a portfolio from Château Mouton Rothschild in France to California’s Opus One. The grande dame of Burgundy, Lalou Bize-Leroy, helped build the Domaine de la Romanée-Conti, one of the most expensive wines today. There are other esteemed names like Merry Edwards, one of California’s first woman winemakers, and Helen Turley, often labeled as the finest winemaker and a top wine consultant. In 2003, Alpana Singh became the youngest female at age 26 to earn the title of master sommelier, an honor held by only 21 women in North America. With so many worthy names, M&V sought out small vintners with unique tales and a Costco dynamo to keep it real.
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ine, soil and family go hand in hand at O’Connell Family Wines, led by Gabrielle Leonhard. The green-thumbed vintner from Napa Valley is the founder of the Gabrielle Collection, which includes boutique Cabernet Sauvignons and Proprietary Cabernets sold under the family umbrella company, O’Connell. She’s the creator of GC Home, Spa & Pooch, a line of products cultivated from the same soil as the wine. To understand Leonhard’s passion for cultivating a diverse ecosystem, take a look at her upbringing. Leonhard learned about good, clean food from her father who was a food and wine critic and her mother, a food and wine chemist in Europe. “She would always look at a label, first and foremost, and more times than not would say, ‘Absolutely out of the question, it’s not coming into the house,’” recounts Leonhard. From formulating her own cleaning products to creating authentic farm-to-table meals, Leonhard’s mom taught her daughter the importance of pure ingredients. In the ’70s and ’80s Leonhard was an environmental horticulturist, operating a hugely successful California interior landscaping company called Living Interiors, where she fine-tuned how to naturally grow and maintain plants without spraying chemicals. When Leonhard purchased the estate in 1998 and planted the vineyard in 2000, she insisted on adopting organic and sustainable farming and lifestyle practices. This includes repurposing everything into the businesses. “The wine that is leftover from the casing is infused into organic sea salts from France, and we now have chardonnay and cabernet salts.” Leonhard, who is a past Women for WineSense national board president, incorporates those organic and biodynamic lessons into her vineyard. There is minimum use of sulfur, usually only in May, rather than the usual treatment of April through July. The vine cuttings are mulched and composted. The vineyard is surrounded by a diverse ecosystem of herb gardens, fruit trees and eucalyptus trees. Leonhard credits this biodiversity in keeping the vineyard healthy. “We’ve never had to spray for diseases of any kind in the vineyard or on the property,” she says. To Leonhard, it comes full circle by cultivating products from the land that end up on the table.
eborah Hall unintentionally became part of wine history when she and her husband purchased a Santa Barbara, California, property in 1994. On their land was an ancient mission grape vineyard hidden behind overgrown brush. The vines were originally brought to California in 1767 by Spanish Padres from Mexico. Hall named her mission vineyard after Dona Marcelina Felix Dominguez, the first known female winegrower in Santa Barbara County. Hall’s entry into the wine world was unconventional. She was a surgical assistant to her physician husband Bill who was in remission from cancer at the time of the land purchase. The land, which came with a farm, was the couple’s future, but the plans were derailed when Bill’s cancer returned and weeks later he passed away. Hall’s future became her present. She had children and bills. “I fell into being a winemaker. I didn’t know what I was getting myself into,” says Hall. She persevered. Her wine lessons: “The first thing I would do is find the varietal that you are absolutely in love with. Go out
and source the finest fruit for that varietal. Then find a wine consultant who shares your philosophy.” Gypsy Canyon Winery is a small vineyard. Five of its 130 acres are dedicated to the Trois Pinot Noir and The Collector’s Pinot Noir, and three acres are for the Ancient Vine Angelica, the fortified dessert wine made from the mission grape. Currently, there are five barrels of mission wine. Each barrel (which is about 600 bottles) has several years of wine in it, starting from 2004. “It’s non-vintage, not made by the year. I’ll take a blend from the other barrels to make one barrel’s worth,” explains Hall, who aims to make her winery organic and biodynamic. Hall admits the winery has come a long way since 1994, and today there is huge success and even a waitlist. This year, four barrels of pinot noir will be sold through Ground Boots. Hall is donating all proceeds to Thailand’s Soi Dog Foundation, dedicated to ending animal cruelty. Hall has teamed up with Soi Dog founders John and Gill Dalley and artist Donald Roller Wilson, who is creating the Ground Boots’ wine label. Hall will finance the rescue, spay and neuter of an entire village’s cats and dogs as well as the reconstruction of Wat Saun Kaew Temple, a dog shelter in Bangkok. “Every release I sell out, and I have always wanted to do more and give back. This is the year.”
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aura Evans describes Rosso e420 as a mom and pop vineyard, but from the vineyard to the finished product, there’s nothing simple about it, not to mention the breathtaking view.
Evans’ venture into wine happened spontaneously. She purchased 12 acres of countryside along with a 17th century pile of rocks—a very ruined farmhouse—in Umbria, Italy, in 1997. Over the years the farmhouse took shape and was restored into a beautiful villa called Podere Calzone, surrounded with sweeping hillsides. “We saw this little house on the prairie with the landscaping full of details, and it screamed to me that it needed a vineyard,” says Evans. She retired from her job as a Sotheby’s specialist in American folk art in 2002, and today splits her time between Palm Beach, Florida, and Umbria. In 2004 Evans planted 3,000 sangiovese and 800 merlot plants alongside 300 olive trees on her Umbria property. The first batch of wine was produced in 2008, and while it was off-the-charts tasty, the next year proved difficult. Evans slowed down the process and spent 2010 and 2011 reorganizing the production and the vision. “I wanted a boutique vineyard to sell to friends and family. This past year, we sold the 2012 Rosso e420 privately, which was initially my plan. We will pre-sell 2013-2014, and each year, keep 1,000 of the 4,000 bottles.” Rosso e420 is 85 percent sangiovese and 15 percent merlot vines and is produced off-property by a local winemaker in nearby Todi, Umbria. The name comes from several sources: The elevation of the vineyard is 420 meters. There are 420 red grape varieties in Italy. Lastly, Evans’ apartment number in Palm Beach is also number 420. “I had no experience restoring this farmhouse in Italy, but I just worked ahead. I didn’t think about it too much. I had lots of friends encouraging me, and I don’t do anything half-ass,” says Evans. “We are all hands-on. Friends from all over come every year to help us pick the grapes in September.”
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hen the average person thinks of wine, Costco Wholesale may not come to mind, but for winemakers around the world, it stands out. That’s because the retail warehouse giant buys a robust amount of wine. Costco sold $1.5 billion worth of wine in its 2013 fiscal year. That number is driven by Annette Alvarez-Peters, the assistant general merchandise manager (AGMM) who is responsible for overseeing the wine, spirits and beer program in the United States. Starting at Costco in 1983, Alvarez-Peters was transferred in 1995 from the electronics department to the position of Los Angeles regional buyer for beverage/alcohol. As a newbie to the beverage world, she took great strides to educate herself. She peppered her wine distributors and suppliers with questions and attended their in-office education sessions. She also earned a diploma certificate and a certified wine educator certificate from the Wine and Spirits Education Trust and Society of Wine Educators, respectively. “The journey of education continues as the world of wine, spirits and beer evolves,” says Alvarez-Peters, who lives in Issaquah, Washington. The hard work paid off. She was promoted to her current position of AGMM in 2005 and is often listed as a top wine influencer on media power rankings. As AGMM, Alvarez-Peters’ daily routine varies. There are the typical business necessities—e-mails, paperwork and meetings—to the more creative activities. “I am on the road quite a bit as well, working with various regional buyers, visiting competition, sourcing Kirkland Signature [Costco’s private label brand] and developing relationships with our suppliers and distributors,” says Alvarez-Peters. She also manages a team of 11 buyers throughout the U.S. “Each buyer will purchase product for their respective region, reviewing product categories that might be unique and interesting.” Costco buys from thousands of suppliers, but Alvarez-Peters says she and her crew definitely see a buying trend, with Italian wines being the most successful imported wine and California wines being the most popular domestic wine. “We have a wide range of members, from casual wine drinkers to collectors; the buyers will taste the product to determine if the item represents a value and is of quality. We’re limited in our item selection; therefore, the buyers must be disciplined when choosing an item for distribution.” “We test many different items within the wine, spirits and beer categories to see which items our members will respond to. In addition, we constantly watch our competitors to see what appears to be working for them,” says Alvarez-Peters, who describes it as a treasure hunt mentality. “We constantly move in and out of product to keep the department fresh and interesting for our members.”
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he Mandela name carries a lot of clout, but Tukwini Mandela is not only relying on the name to carry the House of Mandela brand to success. First, why wine? That’s simple. “There’s great synergy between wine and our family legacy,” says Mandela. “Initially we weren’t interested in wine, but after research and visiting other wine farms, we thought it would be a great way to tell our family story, and not necessarily the political story of Nelson Mandela.”
Tukwini Mandela
Dr. Makaziwe Ma
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Tukwini is Nelson Mandela’s granddaughter; her mother is Dr. Makaziwe Mandela, the eldest daughter of Nelson Mandela. Together they created the House of Mandela brand seven years ago and officially launched it in 2013 in the U.S. Mandela oversees the day-to-day operations; her mother concentrates on the company’s strategic direction. “My grandfather talked very passionately about what formed him as a human being: legacy and lineage. It’s that part of the story that we are trying to tell,” explains Mandela. She also hopes to further the evolution of the country’s fine-wine industry, which is currently valued at $3 billion and employs about 450,000 South African workers. House of Mandela is sourced from local South African wineries that embrace sustainability and affirmative action. With the help of a winemaker, the Mandelas have created two collections: The Royal Reserve Selection is the higher-end line, featuring a chardonnay, cabernet sauvignon and shiraz made from the Fairview stable. The Thembu collection (three whites and three reds) is sourced from certified fair trade farms Citrusdal and Dutoitskloof, and named after Nelson Mandela’s Xhosa-speaking tribe. The bee logo represents courage, compassion and a concern for others; its wings symbolize family as well as the cycle of life, from seed to tree. House of Mandela’s goal is to advocate for South Africa and the people by bridging the past, present and future and celebrating and honoring those who came before. Through the brand, the Mandelas want to showcase the best of what South Africa has to offer in terms of wine, increase international awareness of the quality of South African wines and encourage more diversity in the wine industry. “On the whole, there are more black people entering the wine industry than when we started. I hope this will lead to a younger black generation in the business, whether they become winemakers, sommeliers or even marketing executives.” ■
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Raise Your Glass
Be Her
guest By Nila Do Simon
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aul McCartney once said, “You can judge a man’s true character by the way he treats his fellow animals.” If that’s the case, then Cornelia Guest’s character is undeniably exceptional. An advocate for the Humane Society of New York and PETA, Guest’s lifestyle, career and humanitarian work take cues from her love of animals. During her youth Guest was a society darling, dubbed by friends and the press as the “Debutante of the Decade.” Her parents were legendary: fashion icon C.Z. and Winston Guest, lauded polo champion and heir to the Phipps steel estate. Childhood friends included Truman Capote and Andy Warhol. Even then, there was time for animals, beginning with her first pet, a Jack Russell terrier. “He was my best friend,” she says. “I went through a phase where I wanted to be a hair dresser, so he was my muse and I tried different styles on him. Poor guy!” Today Guest is blending her passions, fashion and animals, into purpose. She launched a collection of cruelty-free handbags in 2011. The mid-priced “humane handbags,” which are sold online and in select stores, have been praised because of
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Guest’s conscious efforts to abstain from using animal products while still being fashionable. “I think people want an intelligent alternative,” says Guest, whose home in Old Westbury, New York, includes eight dogs, one donkey and a tortoise. “I want to do things in the most humane way possible, so if I can introduce a line of bags that happen to be cruelty-free, then I’m happy.” Her work in animal activism was underlined when she posed nude for PETA’s anti-fur message in 2011. Guest won Fashion Group International’s prestigious Rising Star Award for accessories in 2013, an accolade made even more memorable by the indelible words of praise she received just moments after collecting the award. Laura Slatkin, founder of NEST Fragrances and a close friend of Guest’s late mother, whispered to Guest, “Your mother would have been so proud.” In 2009, Guest started her own catering company and a specialty cookie line made without animal products. She donates a portion of her cookie sales to the Humane Society of New York. A proud vegan, Guest considers her diet a personal choice, not one she expects her clients to adopt. Cornelia Guest Events has food selections
ranging from steak to vegan dishes, and everything in between. As she describes it, the food she serves is “yummy, down-to-earth food. I don’t do pretentious, fussy food.” Guest’s love of entertaining was cultivated by her mother, who regularly threw parties for close friends like Yves Saint Laurent and her godparents, the Duke and Duchess of Windsor. Despite her posh background and the high-profile attention that surrounds her, Guest refuses to take herself too seriously. “Once when I had guests coming over, I threw a bunch of stuff in a casserole, and it was disgusting,” Guests says, laughing. “The dogs wouldn’t even eat it. I ran out and got a bunch of pizza. I’ve learned that you can never in life take yourself too seriously, especially while entertaining.” It’s with that mentality that Guest has managed to bring her old school upbringing to a modern level. Out are the days of her debutante lifestyle, and in are her forward-thinking ideas and causes. Her book, Cornelia Guest’s Simple Pleasures: Healthy Seasonal Cooking and Easy Entertaining (Weinstein Books, 2012), illustrates how hosts can throw understated yet elegant events using affordable, wholesome and cruelty-free products. ■
Bruce Weber
Bruce Weber
IMPACT
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IMPACT Crossword by Myles Mellor
DOWN 1. Whip to a froth 2. Cabbages and chard (2 words) 3. Not ready to eat yet 4. Popular restaurant fish (2 words) 5. Fruit from a garden flower used in herbal teas 6. Orange variety 8. Wine connoisseur’s test 10. First letter in champagne 12. Brazil or almond 17. ____ soda 19.“___ Wiedersehen!” 20. Tango number 22. State famous for its lobsters, abbr. 23. Romaine and iceberg 25. Onion units 26. Brunch faves 27. Newcastle Brown, e.g. 29. Coke’s partner 30. Sprinkling for a baked potato 31. Add too much salt, e.g. 32. Chocolatier founded in Brussels 37. Yellowfin tuna 38. Bar request 40. Bangers’ partner, in a British dish 42. Have a meal 44. It’s in the center of a vegetable tray 45. ___ Paulo, Brazil
ACROSS 1. Special beef 4. ____ beans 7. State known for its maple syrup 9. Gelatos and Häagen-dazs (2 words) 11. NAPA valley vistas 13. Visit 14. Woman in the Bible who couldn’t resist an apple 15. Chinese celebrity chef, ___ Hom 16. Fruit with a fuzzy skin 18. Coffee choice 21. Lose weight 23. Vichyssoise ingredient
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Get Crabby. Help Kids. Change the Odds. Third Annual Community Partners’ Charitable Event Awards the Best Crab Cake in the Palm Beaches!
14november2014 * 6:30 to 9 pm Tickets: $55 Guest $95 VIP Crab Trap
Get your claws on some before they’re gone!
* Premiere Celebrity Chefs & Restaurants * Exquisite Crab Cake, Wine & Beer Tasting * Bling Bar and CrabFabulous Auction * Saucy entertainment & Fun
Lake Pavilion and Terrace City Commons and Waterfront, WPB M+V Magazine is proud to announce their support as the 2014 Media Partner
www.cp-cto.org
IMPACT
R.S.V.P. 2014 HAMPTON DESIGNER SHOWHOUSE
Celebrating 14 years, the 2014 Hampton Designer Showhouse, which features the work of more than 25 top interior designers and decorative artists, benefits Southampton Hospital. The preview show hosted over 450 guests in Bridgehampton, New York, on July 19, 2014. 1. Gary DePersia, Tara Compton 2. Duane Hampton, Alexa Hampton 3. Stephen Elrod, Tobi Fairley 4. Ann Pyne, Gil Walsh, John Pyne 5. Brian Brady, Nina Pentz, Franco Biscardi 6. Jenny Bradley, Tony Manning 7. Jamie Drake, Amy Churgin 8. Tamara Tunie 9. Wilbur and Hilary Geary Ross 10. Greg McKenzie
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announcing
the big noise around little toys
2014/2015 Exhibition Highlights:
Master Prints: Durer to Matisse nov. 6, 2014 – feb. 8, 2015 Coming into Fashion A Century of Photography at Condé Nast nov. 20, 2014 – feb. 15, 2015 Pastures Green: The British Passion for Landscape dec. 23, 2014 – april 5, 2015
last chance! on view through o c t. 2 6 , 2 0 1 4
Highlights from the Beth Rudin deWoody Collection feb. 8 – may 3, 2015 High Tea: Glorious Manifestations East and West feb. 19 – may 24, 2015 Imaging Eden: Photographers Discover the Everglades March 19 – July 12, 2015
1451 S. Olive Avenue West Palm Beach, FL 33401
www.norton.org
IMPACT
R.S.V.P. THE PETER TUNNEY EXPERIENCE The work of acclaimed Tribeca-based artist Peter Tunney was celebrated at the Tribeca Grand in New York City on July 17, 2014. GUest included GrandLife Locals Natalie Kates and Mia Moretti of The Dolls, plus Patrice Farameh, Olek, Elle Evans, Greg Siff, Cappie Pondexter, and of course, Peter Tunney himself. 1. Patrice Farameh, Peter Tunney, Natalie Kates 2. Patrice Farameh, Thomas Frieberl 3. Jeff Kolsrud, Carmen Rose, Franco Lacosta 4. Jason Noto, Kirsten Thoen 5. Olek 6. Mia Moretti
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the gardens maLL
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Visions Dr.Vandana Shiva
Kartikey Shiva
A l l Pa t h s Lead to the S E E D
I
was born in the beautiful Himalayas, inspired by mountains, forests and rivers. When I saw the forests and streams disappear in the 1970s, I felt part of me die. Peasant women of my region started the Chipko movement to stop the deforestation, and I joined as a volunteer. “Chipko” means to embrace. Women occupied the forests. They said they would embrace the trees and would have to be killed before the trees were killed. To them trees were living mothers who provided them with water, fuel, fodder and food. Four decades before scientists spoke about the ecological functions of nature, these women taught me the highest lessons of ecology and interconnectedness. I learned that economic systems that destroy nature also create poverty. As a young student deeply inspired by Albert Einstein, I studied physics. My scientific inquiry took me to the foundations of quantum theory, which shaped a worldview beyond the Cartesian, Newtonian and Baconian sciences. I did my Ph.D. thesis on hidden variables and non-locality in quantum theory at Western University in Canada. The fragmented, mechanistic and reductionist world is
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violent in its origins and violent in its impact on the Earth and human life. I was much more at home in a quantum world of nonseparability, potential and uncertainty—a world in dynamic flux, shaped by interactions. The quantum paradigm and the ecological paradigm of Chipko converged in my mind and life. I could either live my life solving puzzles of quantum theory in academia or use my scientific background in service of the Earth and society. I sacrificed my academic career to establish the Research Foundation for Science, Technology and Ecology, which has contributed to many ecological milestones. Punjab, India, was at the center of the 1960s Green Revolution, a movement in which industrial agriculture was packaged as a dream and sold to the Third World. Norman Borlaug earned a Nobel Peace Prize for the “miracle” seeds he introduced to the area, but there was no peace in the heart of the Green Revolution. By 1984 violence in Punjab was at its peak. More than 30,000 people had been killed. That same year, a pesticide plant owned by Union Carbide leaked poisonous gas that immediately killed
3,000 people in the city of Bhopal and has killed 30,000 more since. The question that kept coming to my mind was, “Why is so much violence linked to agriculture?” I studied the Green Revolution and wrote a book titled The Violence of the Green Revolution. It was then that I made a commitment to promote nonviolent ecological and organic farming. At a 1987 meeting on biotechnology, I heard the corporations that gave us chemicals for war, which after the war became agrochemicals, talk about owning the seed through patents on genetically modified organisms (GMOs) in order to maintain profits. The violence of a reductionist mindset was imminent. The seed was in danger. That day I dedicated my life to saving seeds, and started the program Navdanya, which means “nine seeds.” We have created 120 community seed banks and trained 650,000 farmers in organic agriculture. We produce more nutrition per acre, farmers get higher incomes, and consumers get more health, nutrition and taste. An agriculture that works with nature’s ecological processes and abundant potential also gives us more food.
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