Crave Magazine by Randy Dunbar

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DONâ&#x20AC;&#x2122;T SKIP BREAKFAST

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Contents

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Windows into the surrreal Look into FIDM’s students work and design throught the display windows on the Fifth floor.

Coffee Comes First Learn which method of coffee making is right for and what coffee bean are most popular

Don’t Skip Breakfast! Many do not know that breakfast is the most important meal of the day.

‘Table for One’ Should not be an insult

Best Homemade Hot Chocolate Ever!

Eating alone is not shameful and everyone should be able eat peacefully without any judgement

Get the recipe of the best homemade hot chocolate ever. It is super easy to make.

Editor’s Choice Top Food Festivals in the USA

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Vang Moua

Creative Director

Vang Moua

Managing Editor

Maddie Apple

Food Editor Senior Editor Assitant Editors

Art Director Designers

Jon Misssola Luna Lee Kim Bradley, Haley Mitch Bethany Forman Gary Coax, Michelle Vangard

Junior Designer

Nola Barry

Photo Director

Simone Wong

Photo Editor

Raymond Garcia

Debuty Food Editors

Nicole Chen

Test Kitchen Director

Ben Greene

Assistant Food Eeditor

Linda Lor

f ro m t h e ed i t o r

Editor

LETTER

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Welcome to Crave Magazine!

Dear Crave Readers, Welcome to the first edition of Crave, our new quarterly supplement designed especially for people who might never normally consider picking up a food magazine. We want it to be entertaining and informative, at times contrary, but above all useful. Inside you’ll find a mixture of news, features and regular columns on a wide range of food-related topics. This Winter issue of Crave is dedicated to those people, whom enjoys a warm and cozy holiday. This issue is all about embarcing and enjoying yourself during this winter.

There is a story this month that I particularly like because it combines a great read with intriguing photographs. It is about how solo dinig is becoming more common than ever. The writer analyzises how eating alone is nothing ot be ashamed of and it is very natural. I hope you enjoy this first issue and do let us know if there are any topics you’d like to see covered in the future. Stay with us—and expect more. -Vang Moua, Editor-in-Chief

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Where all things begin...

Windows into the Surreal FIDM’s 5th floor windows celebrate the surreal work of Elsa Schiaparelli By Hamish Bowles

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adder and more original than most of her contemporaries, Mme Schiaparelli is the one to whom the word ‘genius’ is applied most often,” Time magazine wrote of its cover subject in 1934. Coco Chanel once dismissed her rival as “that Italian artist who makes clothes.” (To Schiaparelli, Chanel was simply “that milliner.”) Indeed, Schiaparelli—“Schiap” to friends—stood out among her peers as a true nonconformist, using clothing as a medium to express her unique ideas. In the thirties, her peak creative period, her salon overflowed with the wild, the whimsical, and even the ridiculous. Many of her madcap designs could be pulled off only by a woman of great substance and style: Gold ruffles sprouted from the fingers of chameleon-

green suede gloves; a pale-blue satin evening gown—modeled by Madame Crespi in Vogue—had a stiff overskirt of Rhodophane (a transparent, glasslike modern material); a smart black suit jacket had red lips for pockets. Handbags, in the form of music boxes, tinkled tunes like “Rose Marie, I Love You”; others fastened with padlocks. Monkey fur and zippers (newfangled in the thirties) were everywhere. love of trompe l’oeil can be traced to the faux-bow sweater that kick-started Schiaparelli’s career and brought her quirky style to the masses. “Dare to be different,” is the advice she offered to women. Pace-setters and rule-breakers waved that flag through the sixties, the seventies, and beyond.

Photocredit Portrait: Irving Penn Windows: photographed by Carlos Diaz

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Windows into the Surreal FIDM’s 5th floor windows celebrate the surreal work of Elsa Schiaparelli By Hamish Bowles

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out among her peers as a true nonconformist, using clothing as a medium to express her unique ideas. In the thirties, her peak creative period, her salon overflowed with the wild, the whimsical, and even the ridiculous. Many of her madcap designs could be pulled off only by a woman of great substance and style: Gold ruffles sprouted from the fingers of chameleon-green suede gloves; a pale-blue satin

evening gown—modeled by Madame Crespi in Vogue—had a stiff overskirt of Rhodophane (a transparent, glasslike modern material); a smart black suit jacket had red lips for pockets. Handbags, in the form of music boxes, tinkled tunes like “Rose Marie, I Love You”; others fastened with padlocks. Monkey fur and zippers (newfangled in the thirties) were everywhere. love of trompe l’oeil can

be traced to the faux-bow sweater that kick-started Schiaparelli’s career and brought her quirky style to the masses. “Dare to be different,” is the advice she offered to women. Pace-setters and rule-breakers waved that flag through the sixties, the seventies, and beyond. Photocredit Portrait: Irving Penn Windows: photographed by Carlos Diaz

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Windows into the Surreal FIDM’s 5th floor windows celebrate the surreal work of Elsa Schiaparelli

By Hamish Bowles

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madcap designs could be pulled off only by a woman of great substance and style: Handbags, in the form of music boxes, tinkled tunes like “Rose Marie, I Love You”; others fastened with padlocks. Monkey fur and zippers (newfangled in the thirties) were everywhere. “Dare to be different,” is the advice she offered to women. Pace-setters and rule-breakers waved that flag through the sixties, the seventies, and beyond. Photocredit Portrait: Irving Penn Windows: photographed by Carlos Diaz

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Coffee COMES First Coffee Machine A coffee maker is a mechanized pour over brew method, and it’s this automation that’s gotten the method it’s reputation for convenience. “Coffee makers are ‘easier’ because the technique variable has been eliminated,” says R&D specialist Kelly Sanchez.

The French Press The French Press is the perfect low maintenance brew method for lazy Saturday mornings. Done right, it produces a creamy bodied coffee. Easy to brew and super consistent, the French Press is very reliable. Its classic and well-engineered design hasn’t changed much since its invention in 1929, and it’s perfect for making multiple cups of heavy-bodied coffee in 4 minutes.

Manual Drip You don’t need a pricey machine to get a delectable cup of coffee. If you haven’t tried making a cup of good old-fashioned pour over coffee at home, you need to get brewing as soon as possible. The biggest benefit of a pour over coffee maker is being able to control exactly how much coffee you make. No more wasting your best coffee beans or pouring out a stale brew. The pour over method lets you make the perfect amount of coffee whenever you need it.

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Koffee Kult Dark Roast Koffee Kult Dark Roast Coffee Beans produce strong, bold coffee, but also the best smoothest, cleanest tasting coffee out of our blends. Organically sourced, fair trade coffee beans are grown in Colombia, Guatemala, and Sumatra which produces some of the best coffee beans in the world. Roasted in Hollywood, Florida by artisan coffee roaster Koffee Kult.

Cameron's Columbian Supremo 100% Colombian beans roasted to perfection. With balanced flavor and a creamy finish, this is everything good coffee should be. We small batch roast all our coffees in speciallydesigned European-style roasters. These roasters combine drum and convection technologies to create dark, rich coffees that are always smooth and never bitter. As beans roast, they lose water and become less dense.

Peet's Coffee

Over the years, Major Dickason’s has become the coffee that epitomizes Peet’s: flavorful, deeply roasted, and unsurpassingly satisfying. Coffee from this immense island north of Australia, doublewashed and sun-dried on raised beds, is some of the finest coffee in the world, and a Peet’s favorite. Peet’s coffee beans are one such prize: rich with history, but also in flavor, with Rich, smooth, and complex, with a very full body and multi-layered character.

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Cover Story

DON’T SKIP BREAKFAST! How to get the best and nutritious breakfast By Kristin Kirkpatrick

reakfast is a surprisingly polarizing topic: You either love it or hate it. It’s the most important meal of the day or there’s nothing special about it. In the ever-changing world of nutrition, the debate over the morning meal just won’t go away. My take: Not only should you not skip breakfast, you should make it the largest meal of the day. Multiple studies show the benefits of making breakfast a part of your daily diet routine and the pitfalls of skipping it.

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A CARBO-LOADED BREAKFAST MAY BE KEEPING YOU OVERWEIGHT AND HUNGRY.

day, more stable glucose levels and reduced hunger. It also led to less weight gain over time.

The standard American diet — or “SAD,” which it truly is sometimes — is not the best example of what constitutes a healthy breakfast. That’s because the majority of Americans are chowing down on processed meat packed into biscuits, huge bagels smeared with jelly and sugary pastries or cereals. They are also downing it all with a big glass of orange juice.

Another study found that consuming a high-protein breakfast prevented cravings (especially cravings from sweets) later in the day. On the flip side, individuals in the study who opted against eating breakfast were found to have heightened cravings.

These options may be the worst things to choose first thing in the morning. High carbohydrate foods lead to massive fluctuations in blood sugar and insulin, creating an

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Perhaps the greatest debate surrounding breakfast involves the theory that working out on an empty stomach provides a competitive edge in fat burning. Here’s why: There’s a hierarchy

The standard American diet — or “SAD,” which it truly is sometimes — is not the best example of what constitutes a healthy breakfast.

energy high, followed by a crash that ultimately leaves you hungry, and searching for, you guessed it, more low-quality carbohydrates. The reason for this is that the breakfast carbs provided in most American diets is pure sugar. On average a sugar-laden cereal will cost you about 14 grams of sugar, and a doughnut will cost you at least 22 grams or more. Given that the upper limit for a woman is 25 grams a day, most breakfast choices may put you well over the edge for sugar before 8:00 a.m. That’s not a good thing if you want to lose weight, or maintain a healthy weight. CHOOSE PROTEIN AT BREAKFAST. One thing does seem certain: Protein at breakfast may benefit you, and your waistline, all day long by reducing cravings and hunger. A 2015 study found that a 35-gram, high-protein breakfast led to eating less calories the rest of the

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TAKE YOUR MORNING RUN ON AN EMPTY STOMACH.

10 MOST COMMON BREAKFASTS IN AMERICA

1. Scrambled eggs 2. Coffee 3. Bacon 4. Cereal 5. Oatmeal 6. Fresh fruit

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in how the body finds energy for everyday tasks. Glucose, obtained by carbohydrates is the most easily absorbed, and readily available fuel, and takes on center stage when you need energy of any kind. Once glucose (and glycogen) is depleted, the body will search for the next source ready to provide fuel — and that’s fat. Thus, the theory goes that when working out on an empty stomach, the body has to burn fat first due to a lack of available fuel from glucose.

7. Greek yogurt 8. Bagel 9. Toast 10. Waffles

A 2017 study found that exercising in a fasting state may in fact burn more fat. Other studies have showed similar results, including one study that demonstrated a 20 percent increase in fat burning potential when participants exercised without breakfast beforehand. Earlier studies however have refuted the theory that a workout is better when the stomach is empty.

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More research is needed to determine the final say on this issue. In the meantime, I tell my patients to do what feels right. If working out seems near impossible without anything in your stomach in the morning, then you may want to have something small, like half of a banana and natural peanut butter. THERE IS A PERFECT BREAKFAST. A new study indicated that individuals’ weight-loss success was not necessarily linked to whether their diet was lowcarb, low-fat, or even low-calorie but rather whether the individual ate a whole foods, minimal sugar diet. This is perhaps the first approach you should be taking when it comes to breakfast: Eat food, not manufactured calories. That means you should start by avoiding foods with added colors and flavors. Steer clear of foods that have

massive amounts of added sugar or reach you via your car window. Instead, aim for at least 15 grams of protein or more by consuming plain yogurt, eggs, zucchini muffins, quiche cups or a protein smoothie. Make your carbohydrate options complex ones, such as steel-cut oatmeal with mixed nuts and cinnamon or whole-grain sprouted bread with avocado or nut butter and above all, eat breakfast like a king, and decrease meal size as the day progresses. Listen to your body, and don’t force breakfast if you lack any hint of hunger. I was wrong in telling my patients in my fresh out of school days to eat within an hour of waking. Your body will tell you when it’s time to eat, and when it’s time to stop eating. Listen to it.

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â&#x20AC;&#x2DC;'Table for one?' should not be an insult

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Written by Joan Reminick 27 Photographed by Paul Crave Rickosn

aking myself out to a local Japanese restaurant for dinner shouldn’t have been a big deal, but it became one before I even picked up my chopsticks. “Table for one,” I said to the hostess, who didn’t return my smile. “Just one?” she asked. It wasn’t the first time I’d heard that question which, five months into widowhood, was beginning to grate. I wondered what could be so challenging about such a simple request. About midway to my table, she stopped: “Only yourself?” At that point, I lost it a little bit. I told her this was the third time I was stating the number of people at my table, which would have been two, had my husband been alive and with me.

five times a week. While working on a story or review, it never bothered me to eat out by myself, but that was mainly at lunchtime. For evening visits to restaurants, I went out with my husband and, often, another couple. I couldn’t order all the dishes I needed to try by myself. Our friends’ presence made it easier to try everything and stay undercover.

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Doughnuts with unique fillings

Thai rolled ice cream

Naked layer cakes

Soft serve Ice Cream

Meat alternatives

Poké

Fermented and pickled veggies

I can see now that I was living in a “couple bubble.” I still want to eat out Nowadays, I work as an independent restaurant consultant. On and off the job, I usually dine out with friends, both couples and singles. Nevertheless, I still want to be able to treat myself to a nice dinner out in my own company.

Other solo “I’m not diners -- a trying to sizable be mean,” contingent she said. “I of Amerijust have to ca’s restau“Why some women won’t eat out make sure.” rant-going alone? To be sure of what? In that population moment, I understood why so many -- seem to Why some women be avoiding women I know won’t eat out alone. won’t eat the kind of Nobody wants to be thrown back to situation I out alone To be sure being the shy kid in the school cafeteria found myself of what? in. Many who can’t find a place to sit.” In that prefer places moment, I where they understood can order at why so the counter many womand seat en I know themselves. won’t eat out alone. Nobody wants to Solo dining occasions comprise 27% of be thrown back to being the shy kid in the total at fast casual restaurants -- placthe school cafeteria who can’t find a es such as Panera Bread or Chipotle, place to sit. according to a 2016 study of restaurant Ironically, I’m used to feeling right at visits by The Hartman Group, a Seathome in restaurants. tle-based market research organization. For 25 years, I was a food critic for “Newsday,” a major suburban New York newspaper, and I dined out at least

Top Food Trends in 2018

At coffee shops, solo occasions comprise about half the total, while at fast casual restaurants such as McDonald’s

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or Burger King, they make up about 38% of the total. But full-service restaurants reported that the number of solo dining occasions was too insignificant to quantify. What does this say? “Dinner occasions tend to be more social (with others) and more indulgent, so that’s where full servicetype restaurants fit in,” said Hartman Group senior director of marketing Blaine Becker. Maybe that’s not true for everyone. While they might make up a small minority, people who like to treat themselves to a fine dining experience solo do exist. Women eat out alone, sometimes Wendy Richman, a freelance violist and adjunct professor of music at New York University, feels just fine indulging alone at full service restaurants, such as Vietnaam on the Upper East Side and Sushi Yasaka on the Upper West Side of Manhattan. Her comfort level at fine dining establishments varies with geography. “In a lot of big cities, people don’t even look twice when you’re eating by yourself,” she said. “I eat out alone the most in New York because it feels like the easiest culture. In the South, I do it less because I get looked at a little more.” Richman, who prefers a proper table to a seat at the bar, has also run up against the “just one” question, which she calls a micro-aggression. “I want to be defensive, but instead I stand up taller and say yes, just me.” How to treat solo diners Nobody is questioning solo diners at Brooklyn’s Krupa Grocery in the Windsor Terrace neighborhood, which was recently named one of the top eight restaurants in the borough for dining alone by Brooklyn Magazine. Co-owner/manager Thomas Sperduto said his restaurant doesn’t treat singles differently than other diners. “We just seat them,” he said, noting that he asks where they’d prefer, at the bar or at a table. “Then I always make

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sure we de-set the table. It’s awkward to leave a place setting when there’s not going to be another person.” In the Long Island suburbs, a relatively short distance from Brooklyn, another kind of dining scene is dominated by couples and families. Single diners are a minority. While chef-restaurateur Tom Schaudel has trained his staff to be sensitive to single diners, most eating solo at his restaurants (Jewel in Melville, aMano in Mattituck, A Lure in Southold and Kingfish in Westbury) opt to sit at the bar, he said. Schaudel estimates the ratio of men to women at about 65% to 35%. He observes, though, that it’s not always easy for women. Overall, then, do men have fewer hassles eating out by themselves? John Martillo, an aerospace engineer in Los Angeles, believes so. Martillo, who often takes himself out to eat when away on business, doesn’t recall ever having been questioned. Rather than feeling uncomfortable alone, Martillo relishes the time, always opting for a table. “I’ll bring a book, sit down, enjoy a nice steak, read and people-watch. I enjoy the heck out of it.” We all want to be able to enjoy the heck out of eating alone -- to sit at a good table and scope out the scene, focus on what’s on the plate and feel free to not converse with anyone. So what’s stopping us? Are restaurateurs afraid of giving up seating to someone whose check will, naturally, be smaller than the one at a table for two?s This is not only the right way to behave; it also shows savvy business sense. After all, a satisfied solo diner may show up a week later with a friend or two. Or four. Or even six. Staying viable in the hospitality industry often comes down to just that: hospitality. It should be standard fare at every restaurant, at every table, for all and for one.

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Best Homemade Hot chocolate ever!

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This rich and creamy hot chocolate is super easy to make, and has intense chocolate flavor. Garnish with whipped cream or marshmallows for a cold weather treat!

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By Maddie Halls Photograph by Kate Bolder

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Ingredients

When the milk reaches the scalding point (180 degrees F, with bubbles on the side), turn off the heat and add the melted chocolate, whisking to combine. Add the vanilla extract now, if desired. Top with whipped cream or marshmallows if using, and enjoy!

2 cups whole milk 2 tbsp sugar * 4 oz bittersweet chocolate chopped (just under 1 cup measured) splash of vanilla extract optional whipped cream optional marshmallows optional

Notes Make sure you donâ&#x20AC;&#x2122;t overheat the milk. You want it to just have bubbles on the sides, about 180 degrees F. You do not want the milk to boil.

Instructions Combine milk and sugar in a small saucepan and place on the stovetop over medium heat. While the milk is heating place the chopped chocolate in the microwave and heat for 30 seconds. Take the chocolate out and stir it. Return to microwave and heat for another thirty seconds, remove and stir. Continue to heat and stir the chocolate in 30 second intervals until just melted.

1. Perfect Sugar Cookies 2. Peppermint Bark

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3. Christmas Fudge 4. Gingerbread Cheesecake Cookie Cups

5. Hot Chocolate Cookie Cups 6. Santa Hat Cupcakes 7.

Milano Reindeer Cookies

8. Christmas Tree Brownies

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THE

LIST

TOP FIVE FOOD FESTIVALS IN THE USA

Atlanta Ice Cream Festival

July 28 The Atlanta Ice Cream Festival offers a variety of activities for the whole family that showcases how living a balanced lifestyle can include lots of fun! From the ice cream eating contest for both kids and adults to their wellness activities which include boom shock fitness, exercise routines, and yoga, the festival has lots of fun to choose. Our hula hoop competitions, jump rope fun and frisbee toss are some of our most popular activities. Delicious treats and a variety of ways to burn off the calories makes for a great combination! They also offer free health screenings.

NYC Hot Chocolate Festival January 20 - Feburary 4 The Hot Chocolate Festival is an opportunity for you to discover exclusive hot chocolate recipes that give the real essence of what chocolate in a glass on a cold day should be like, while contributing to support C-CAP’s “Job Training Program”, a nonprofit that helps disadvantaged high-school students explore culinary careers.

California Pizza Festival

Maine Lobster Festival

July 28 Whether you enjoy thin slice, cheese crust, cauliflower or deep dish pizza, the California Pizza Festival is sure to please all types of pizza-lovers.Hosted at L.A. Center Studios in Downtown Los Angeles, the California Pizza Festival will feature unlimited pizza samples from some of the world’s best pizzaiolos. Enjoy the unique chance to experience pizza from two of Italy’s most renowned Neapolitan pizzerias without

Boston Wine Festival Febuary 1- March 29 Almost immediately upon taking the reins as Executive Chef at the Boston Harbor Hotel, Chef Daniel Bruce’s passion for pairing the flavors in food and wine launched the hotel’s most successful ongoing event, the Boston Wine Festival. A monumental thirty seasons later, the Festival has evolved into a world renowned series featuring winemakers from some of the world’s best wineries. Through three decades of developing the Festival, Daniel has created more than four thousand original dishes, each one designed to perfectly complement the special wine with which it was served. The Boston Wine Festival offers guests sensational events hosted by the world’s top winemakers.

July 31 - August 4, 2019 The Maine Lobster Festival is five days of fun and feasting on the fabulous coast of Maine. This annual event takes place during the first weekend of August, from Wednesday through Sunday. The Maine Lobster Festival attracts tens of thousands of visitors to Rockland, Maine, each year with the promise of fresh, local lobster dinners, nationally renowned entertainers, cooking contests, carnival rides, Maine craftsmen and artists.

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There is always room for more

The Last Supper Crave Magazine believes that more is better. The more you know about food the better. Food is an exciting experience that everyone should know more about. Crave covers food through the lens of cooking, traveling and design. Together, the magazine makes a thrilling food experience. There are great recipes and stories about food all over the world. Also, the magazine recommends great restaurants that readers can check out. It is aesthetically pleasing with photos, color and illustrations. Crave is the ultimate designation for fascinating food experiences and artistic designs.

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