July 2016

DOLLOP GOURMET:

A SWEET TREAT WITH A HEALTHIER SPIN FOR ALL THE THINGS THAT YOU ARE...ROCHESTER WOMAN

I

JULY 2016

MAKING THE INVISIBLE

VISIBLE

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TABLE OF

contents 12

44 32

16

12 26 26

58

36 6

FROM THE PUBLISHERS

10 FASHION FORWARD

32

LOCAL BUSINESS MATTERS Sinful Sweets

43

Jessica Guckian

46

MENOPAUSE MOMENT Am I Relevant?

48

MODERN WOMAN It’s in Your Mindset

50

READS AND WRITES Exception to the Rule

Put Your Closet on a Diet

34

12

PLATTER CHATTER Core Life Eatery

HEALTHY WOMAN Juicing

36

16

RW INSPIRES Josie Holden and Stacey Pum

FOR A GOOD CAUSE Spreading Wine Awareness

39

24

SPECIAL FEATURE Time to Remodel Your Kitchen

SPECIAL FEATURE Dog Film Festival

40

26

COVER STORY Dollop Gourmet

SNAP OUT OF IT Food Porn

CALENDAR OF EVENTS

44 MOMPRENEUR

Stay Indulgent.

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• 12,000 sq ft Meeting Space including 5 banquet rooms plus Outdoor Genesee Pavilion

Experience the changes at the newly renovated Holiday Inn Rochester travel along with outstanding banquet space for corporate meetings, dinners, special • 217 newly renovated guest rooms including 5 Executive Suites events or the perfect spot for a romantic wedding, we have it all!

• Events for up to 600 attendees in our Grand Ballroom Downtown! Perfect overnight accommodations for business or leisure • Large Pre-assembly area perfect for exhibitors, Silent Auction items. & More...

• Two On- Site Restaurants-River Club and State Street Bar & Grill • 12,000 sq ft Meeting Space including 5 banquet rooms plus Outdoor Genesee Pavilion • 100% Non Smoking & Pet Friendly • Events for up to 600 attendees in our Grand Ballroom • In Room Dining for Breakfast & Dinner • Large Pre-assembly area perfect for exhibitors, Silent Auction items. & More...

• Complimentary WiFi thoroughout hotel • 217 newly renovated guest rooms including 5 Executive Suites • Outdoor Seasonal Heated Pool • Two On- Site Restaurants-River Club and State Street Bar & Grill Experience the changes at the newly renovated Holiday Inn Rochester

•D1o0w0n %toNwon!SP meorkfienc gt&oP ieh nd veetrnFrig t lay ccommodations for business or leisure travel •alIn onRgoowmitDhinoinugtsfotar nBdreinag kfabsat n &qDuie nnt esrpace for corporate meetings, dinners, special

orenthtaerypWeirFfietchot rsopugoht ofuotrhaotreol mantic wedding, we have it all!

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• Events for up to 600 attendees in our Grand Ballroom www.holidayinn.com/rochesterdtwn • Large Pre-assembly area perfect for exhibitors, Silent Auction items. & More...

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• 21 Most hotels are 7 ne windependently ly renovateowned d guand/or est rooperated. oms including 5 Executive Suites

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STAY YOU.™

LETTER FROM THE

A

publishers

s we head into some of the warmest months of the season, it’s time to celebrate some of the best parts of summer...food, wine, and beer too! We always enjoy putting together this issue because it gives us an opportunity to explore some of the exceptional culinary delights this area has to offer.

Plus we hope to introduce you to some new and interesting people and places along the way.

And what is frosting without some Sinfully Sweet cupcakes?

Ryan Swift, owner of Sinful Sweets is making a name for himself locally with his amazing treats and his new establishment that just opened up on Alexander St. Don’t miss reading all about his devilish desserts on page [32].

Thanks for picking up our July edition of Rochester Woman Magazine. We hope you enjoy reading it as much as we enjoy bringing it to you.

On this month’s cover we have local cupcake and frosting maven, Heather Saffer.

Heather has turned what once was a small local cupcake business into a fabulous frosting empire. Most recently Heather appeared on ABC’s Shark Tank where Barbara Corcoran chose to invest $75k in Heather’s Dollop Gourmet frosting with a 25% stake in the company.

Read Heather’s ‘sweet’ story on page [26].

In this month’s Platter Chatter column, food writer Julia Antenucci visited a local “fast food” restaurant that is a little different than the norm. At CORELife Eatery, the focus is on not just fast food, but healthy fast food. Core’s menu contains zero preservatives or artificial sweeteners. When possible, ingredients are locally sourced. From the incredible sauces, to the tantalizing dressings, to the nutritionally dense bone broths, most everything is made from scratch, in-house. Read about their incredible food on page [12].

6

JULY 2016 :: ROCHESTERWOMANMAG.COM

Do you like to cook? Are you one of those people who posts photos of your latest culinary creations on social media? In this month’s Snap Out of It column, writer Margaret “Madge” Madigan talks about what many people call food porn and society’s obsession about posting pictures and videos of everything we eat. Margaret delves into the pressure that society puts on women to be good cooks when in fact there are many women who don’t enjoy cooking. Read her take on the subject on page [40].

Barb & Kelly

ON OUR COVER

T T

Who doesn’t enjoy a nice bottle of wine sitting on the deck on a warm summer evening while marveling at a beautiful sunset? But how much do you know about that bottle of wine? Women of WineSense, which established its Rochester chapter in 1999, is a national non-profit organization dedicated to spreading the awareness of wine culture among professional women... and even some men. Boasting around 150

members in Rochester alone, the organization attracts a variety of wine enthusiasts including casual sippers and wine industry professionals who all share the same goal of learning more about wine. One of our writers Vanessa Cheeks talked with Annette Stewart, president of the local chapter to find out more about this organization. Read all about it on page [36].

While we’re at it, we’d like to invite you to mark your calendars for Thursday, November 17. That’s the date of our 7th Annual RWMs Ultimate Women’s Expo at the Holiday Inn Downtown. It is the largest event of it’s kind in Rochester and is truly the Ultimate Ladies Nite Out. Last year’s event was our biggest ever, and this year we are already making plans to make it even better! With over 225 vendors, over 1500 attendees, free sampling and services, showstopping fashion shows for the holidays, surprise quests, and more, you don’t want to miss beig there! Vendor booths start at just $149, so make sure to contact Kelly today at kelly@networkroc.com and stay tuned for more details.

Heather Saffer, owner and creator of Dollop Gourmet Frosting was photographed on location at the INDE Design Studios by Todd Elliott.

Hair provided by Anne E. Chesbro and make-up by Angel Flint.

OUR

team list PUBLISHERS

Kelly Breuer Barbara McSpadden

EDITOR-IN CHIEF

Barbara McSpadden

ASSOCIATE EDITOR

Margaret Madigan

CREATIVE DIRECTOR

Kelly Breuer

GRAPHIC DESIGN

Kelly Breuer

PHOTOGRAPHY

CONTRIBUTING WRITERS

SOCIAL MEDIA DIRECTOR ADVERTISING SALES

Ariele Kramer Todd Elliott Lush Light Photography Jeff Palm Tim Tohl Brandon Vick Julia Antenucci Joy Bergfalk Jill Burress Sandra Canosa Vanessa Cheeks Rebecca Ferguson Jessica Gaspar Caroline Golon Cassondra Kubit Joan E. Lincoln Margaret Madigan Charlotte Symonds James Woods, MD Iris Zimmermann Tamara MacDuff Kelly Breuer

Rochester Woman Magazine is the premier professional woman’s magazine in the greater Rochester area. Our feature articles address major topics that interest local women. Each issue includes articles on health, fashion, fitness, finance, home matters, dining, lifestyle and personal perspectives, as well as a spotlight on local Rochester women. The print magazines are distributed locally in over 375 locations and will be in your inbox electronically by the first week of every month and is also available for your tablets too for just .99 an edition. The publication is available free of charge. Our home office is PO Box 90798, Rochester, NY 14609, 585.727.9120 or you can email us at info@rochesterwomanmag.com. Download our current media kit at www. rochesterwomanmag.com.

The magazine is published 12 times a year by Rochester Woman Magazine, llc. Copyright Š 2016 Rochester Woman Magazine, llc. No part of this magazine may be reproduced or republished without the consent of the publishers. Rochester Woman Magazine is not responsible for unsolicited submissions, manuscripts, photos or artwork. All such submissions become the property of Rochester Woman Magazine, llc. and will not be returned.

FASHION

forward

PUT YOUR CLOSET ON A

Diet

BY JOAN LINCOLN

Time to hoe out that closet and put it on a diet you say?

Do you know which designer labels and types of garments retain the most resale value?

Let me list a few points of interest to help you navigate your precious garments...

Each resale store is different. Make sure you do your homework so that you are not disappointed if you decide to just “walk-in” with a garbage bag of wrinkled castaways. Resale specialty boutiques vary: from children’s clothing to toys and baby equipment, to my favorite, of course, women’s designer high-end luxury labels.

For many, there is great confusion into the world of second-hand shops. Many assume that all shops gather their inventory by buying goods from people directly, or from donations. At Panache we have an opportunity to teach daily and introduce those into the world of high-end

luxury label consignment. Another lesson we are able to teach clients is that of online marketplaces like Craigslist, Amazon, and eBay which by the way, are also considered second-hand shops.

There are many types of second-hand shops – consignment, pawn, and thrift again, do your homework so you are satisfied with the venue you work with to sell you goods.

of the original price. The range is huge for luxury designer labels, and believe it or not colors play a big part in the resale apparel market. Black can be a blue-chip buy while hot summer happy colors may be duds. Kelley Blue Book will help you determine the value of your favorite Chrysler 300 but it can’t help you determine the exact value of your wardrobe.

Let me share a little be about how corporate America can effect the resale market. J.P. Morgan offices have just announced that they are going business casual. So now women (and men) have a challenge of reeducating themselves how to dress and what the definition of “business casual” means. To make room for a few new garments you might be looking to unload some business suits, let me warn you now, you won’t find a resale market for those suits locally. Suits sell slowly and hold their value miserably- it truly is the worst selling category. Next in line to the nonperforming category is pants (trousers)resale is not the place to unload these castaways, However, not all items worn on the bottom of your body or poor profits candidates, if your pants are yoga pants by lululemon...any savvy resale market is hot for those like-new items! Brands that are edgy and on the rise with the fashion cognoscenti don’t resonate in the same way at resale markets.

Here are few of the most common luxury designers that actually retain and on some occasions supersede, their resale value.

Hermes

70% CHANEL 67% Louis Vuitton 67% Tory Burch 64% Burberry 62%

You have taken the time to purge your closet and now the distribution of donation vs. consignment needs to be decided. Perhaps you’re asking yourself which labels do hold their value and at what rate

Joan E. Lincoln is the owner of Panache Vintage and Finer Consignment and Panache Home in Brighton Commons. Joan also dispenses fashion advice every Thursday morning on WARM 101.3.

Once again, do your homework, there are trending brands and popular categories that can make you some play money! Educate yourself on the terms of your chosen resale venue. Whether it is your local small business luxury resale boutique, a clothing resale online site, or the “Shop in the Box” franchise, there is a perfect resale match out there just waiting for your clothing, footwear, handbags and accessories.

Just a reminder to, Shop Local~Shop Small Business~Shop Luxury...live life with Panache!

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::PLATTER CHATTER

C

PLATTER

chatter

ORE LIFE eatery

BY JULIA ANTENUCCI | PHOTOS BY BRANDON VICK

Casual, Fast & Healthy Everyone and everything that matters has a ‘why.’

If you ask Todd Mansfield – or any of the “team players” at CORE Life Eatery – they’ll give you a very clear answer as to why they believe in the newly established fast casual healthy eatery.

Mansfield is a physical therapist by trade who specializes in functional medicine. While a lot of medicine focuses on treatment, Mansfield’s field seeks to find wellness through preventative measures.

“And how do we stay healthy?” Mansfield asked. “The answer is simple: through food, diet, and weight.”

Meanwhile, most food establishments don’t come from a standpoint of wellness. With added sugars, fats, salts, and preservatives used to enhance flavor and keep foods fresh longer, many a restaurant serve foods that actually promote the opposite of wellness these days.

Mansfield noticed this when trying to find somewhere to eat with his wife.

“I found myself asking, ‘where do you go to eat healthier?’”

And when he couldn’t find anywhere to go, Mansfield and his partners decided to create a place of their own. The mission? To create a fast casual eatery that allows those who are conscious about living a healthy lifestyle to eat food that is not only convenient and delicious but healthy to boot.

CORE’s first location opened in North Syracuse in May of 2015. The Webster location is the second CORE Life Eatery to open, with more in the pipeline.

Unlike a majority of fast casual restaurants out there, Core’s menu contains zero preservatives or artificial sweeteners. When possible, ingredients are locally sourced. From the sauces to the dressings to the nutritionally dense bone broths, mostly everything is made from scratch, in-house.

And unlike, well, every other fast casual eatery around, CORE doesn’t have a single freezer on the premises. Instead, they aim to provide food made from ingredients that come in their most pure and natural forms.

::SHIFT+CONTROL

::PLATTER CHATTER

“And how do we stay healthy? The answer is simple: through food, diet, and weight.”

As of now, the majority of the items at the eatery are gluten free and they are committed to accommodating customers with food allergies.

CORE’s menu is broken down into three main categories: greens, grains, and bone broth. While customers are given the option to customize their dishes, the eatery provides a smattering of delicious and healthful choices for customers to enjoy.

Take the spicy ginger steak rice noodle bowl. The bowl features a generous serving of perfectly grilled steak with rice noodles, shredded kale, broccoli, carrots, scallions, sliced almond, ginger, cilantro, and sriracha to finish. The noodle bowl is incredibly fresh and bright, while the slow-simmered and highly nutritious bone broth makes this dish feel like a comfort food of sorts.

The salads come in a number of iterations. Like the broth bowls, customers can customize their own salads using the plentiful fresh ingredients offered at the prep station. But according to the staff, there are definitely some favorites.

The steak, bacon, and bleu, for example, is the ultimate satisfaction of savory and sweet.

The salad features delectably juicy steak over a chopped romaine and mesclun mix, accompanied by grilled steak, bacon, cranberries, walnuts, tomatoes, gorgonzola, and cranberry vinaigrette.

14

JULY 2016 :: ROCHESTERWOMANMAG.COM

The juicy meat complements the creamy tang of the gorgonzola perfectly. And when paired with the salty crunch of bacon and subtle sweetness of the cranberry vinaigrette, you get a perfectly delectable bite.

Another popular salad is the southwestern chicken salad, with romaine lettuce, corn chips, wild rice, beans, chicken, and a bright vinaigrette that brings it all together. As I tasted each dish, I quickly noticed how CORE’s offerings have the capability of leaving you feeling satisfied yet energized all at once. True to their manifesto, I left the establishment feeling energized and ready for anything.

And despite the menu’s fresh flavors and healthful ingredients, no item costs above $10. That being said, I definitely know where I’ll be getting my next post-run meal.

And I’m not the only one who’s buying into what CORE’s selling. In fact, those who work at CORE are often drawn to the establishment because of the company’s values and commitment to health and wellness.

Take Dave, for example, a team member at CORE. After being in the food service industry for decades, CORE’s values and approach seemed

just as fresh as they ingredients they prepare their food with.

“I’ve been in management positions in the industry for 40 years, but never in my time have I found something as prolific and important to the industry,” Dave said.

Indeed, for those who work at CORE, their day job isn’t merely a paycheck – it’s a manifesto.

The team members who work at CORE come from all walks of life. From massage therapists to gymnasts, the establishment’s employees have a clear and vested interest in health and wellness.

“Everyone who works here believes in the mission and practices that they preach,” said Nick, the “head coach” – or manager – at CORE. Instead of standard employees, CORE has team players. This speaks to how active, engaged, and committed the team is.

Since opening their doors in April, CORE’s Webster location has certainly hit the ground running. In late June, the eatery opened a third location at the Greece Ridge Mall. And in the coming months, they will be opening yet another location on Jefferson Road in Henrietta.

For more information, visit www.eatatcore.com

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::RWM INSPIRES

20

JANUARY 2016 :: ROCHESTERWOMANMAG.COM

ROCHESTER WOMEN

inspire

JOSIE HOLDEN

Owner, Nedloh Brewing Company

Keeping in theme with a name that would stand out, Holden has also set out to bring the region a selection of unique beers. Nedloh’s brew- master has started a barrel-aging program that has given the brewery an opportunity to present some interesting flavor with great characteristics.

BY REBECCA L. FERGUSON | PHOTO

BY LUSH LIGHT PHOTOGRAPHY

C

uriosity and creativity can lead to big things.

For Josie Holden and her husband Nate, their quest to find a great tasting beer started as a weekend hobby creating their own brews at home. They quickly found a much deeper intrigue and as they began learning more about craft beer and the deep history that Upstate New York has had with hops production. In fact, New York had once been responsible for nearly 90 percent of the Nation’s hops growth up until prohibition.

Learning that hops was once such a huge part of New York State, it became a quest for Holden to continue in pursuit of her interests in the craft beer industry. Rather than starting just another craft beer company, the Holdens wanted to pay homage to the history of brewing and opened a new 3,500 square-foot facility in East Bloomfield, featuring a tasting room, retail space and a museum dedicated to the history of hops production in New York.

And thus, Nedloh Brewing Company was born.

Nedloh is actually Holden spelled backward, “It was important for us to carry on the family name.

Nate grew up in Vermont where his Grandmother ran a farm called Nedloh Cottage that dated back three generations. Not only do we get to keep that history going on, but we also wanted a name that would stand out, be different and set us apart,” Holden said.

FROM WINERY TO BREWERY.

Holden’s father is John Ingles, owner of Heron Hills Winery so she is no stranger to the wine industry. As they moved forward with the brewery, she found the transition from winemaking to craft beer not only a challenge but a great learning experience as well.

“I have been around the wine industry my whole life, with my family’s winery. Beer was very new to me; it was a big transformation going from wine to beer, but, Nate’s passion really sparked my interest and I couldn’t wait to learn more about craft beer,” explained Holden.

And learning is exactly what Nedloh set out to do. Having a palette for wine tasting, she now had to embark on an adventure to learn different

shock for me and I was definitely intimidated, however, I used that energy to encourage me as I learned. I am excited to get out there and tour other breweries, to learn from other brew masters and attend local classes.”

Combining both modern and old-world techniques, sourcing ingredients locally, as well as globally; creating a great beer to enjoy with great people is what it’s all about.

“I have been around the wine industry my whole life, with my family’s winery.

Beer was very new to me; it was a big transformation going from wine to beer, but, Nate’s passion really sparked my interest and I couldn’t wait to learn more about craft beer,” explained Holden. tastes and styles of beer that worked for her. It was a challenge she accepted; proceeding forward with an open mind, Holden looks forward to every opportunity to learn more about craft beers.

As popularity continues to grow with craft beers, the brewing industry remains a male-dominated field. Holden graciously explained, “It was a real

Changing focus and blazing into a new career presented extraordinary challenges to the Holdens.

Taking a great idea and opening a brewery was a learning process in and of itself. The state requirements and resources needed became another encumbrance to deal with. Storage for the beer presented yet another hurdle that the Holdens had to navigate along the way.

When she discussed her experience as a woman entrepreneur, Holden was intent on telling other women to just go for it, “If a woman wants to start her own brewery or become a brew- master, I would tell her to find her voice and be firm. Be firm with your business plan, have a good support system around you and make sure you are up to date on the laws/requirements that go into any business model.” Having learned a great deal along the way, Holden continued to say, “Keep it simple and don’t try to overdue things in your first year, focus on growing your business and keep going back to your 5-10 year goals. Have those in place!”

Anticipating a career filled with lifelong learning, Holden is excited for future adventures in the craft beer industry. She and her husband have been formulating a concept to can their classic line of beers and continue to keep focused on distribution throughout New York State, as well as exploring opportunities to distribute their craft beers into other states.

The Nedloh Brewing Company is located at 6621 St.Rt 5 & 20 in Bloomfield. They sell beer by the growler, glass and also by the keg. They always have up to 12 beers on tap including their signature brews 5 & 20 IPA, Ryders Rye Porter and FLX Farmhouse Saison.

For more information on Nedloh Brewing Company please visit nedlohbrewing.com

::RWM INSPIRES

22

JANUARY 2016 :: ROCHESTERWOMANMAG.COM

ROCHESTER WOMEN

inspire

and loving spirit becomes imprisoned in a new kind of hell, masking the wonder of her beauty.

We choose to see the beauty, the goodness, and the potential. Creating a safe place allows a woman to leave the false and inauthentic self behind, to embrace who she really is.

STACEY PUM

Human Resources Director, Coffee Connection

BY JOY BERGFALK | PHOTO BY LUSH LIGHT PHOTOGRAPHY

Without being naïve, we believe our women can be trusted and include them in leadership and decision-making. Are we ever burned? Of course, but doesn’t that happen everywhere?

S

tacey Pum prostituted and stole anything that wasn’t nailed down. Her parents banned her from the house and installed a security system which she discovered when trying to break in.

Stacey slept on top of and under bridges and unheated dope houses. She was in and out of jail for many years with many attempts at detox throughout the Rochester, Buffalo and Syracuse areas, seven outpatient treatment programs, four halfway houses and four supportive living environments.

Unlike some, Pum came from a stable home with many wonderful childhood memories.

But something was missing for her—she never felt a part of things. With few friends, Pum isolated herself, plagued with low self-esteem.

At age 16, she began starving herself in order to feel some sort of control in her life and became addicted to exercise and working out. By 18, Pum weighed 108 pounds at 5’ 9”. And then she found cocaine and loved the feeling of being completely outside of herself. Drugs were the answer! So she thought. Less than a year later she started smoking crack. By the time her parents kicked her out of the house at age 22, Pum was shooting heroin.

Pum searched for a job, but even with a degree and some solid work history she wasn’t able to get a job because of her criminal record. Without a job, she was required to work for her social services benefits through the county’s Work Experience Program (WEP) administered by Rochester Works. She loved her last assignment and believed she would be hired—working with others with addictions. But when her assignment came to an end, she was not hired but sent to us.

At her first interview with the Coffee Connection, we recognized Pum’s potential. “If you do well, we’ll hire you,” we told her, but she didn’t believe it. Pum, now human resources director, still chokes up about how she is trusted today. She believes she was sent to Coffee Connection for a reason as working with women in recovery from addiction is her passion. She has keys to the locations and safes, signs checks, has a Coffee

Connection credit card—and a great relationship with her family.

Pum’s story is also the story of the Coffee Connection. The story that women in recovery from addiction, trauma and incarceration deserve to have happy lives—and society deserves to benefit from all the skills they have When Project Empower and the Coffee Connection merged in November of 2011, there were only four women in the program, one location and no employees. Four years later, we have three locations, around 35 in our program and about 14 employees.

Frequently someone comes to us looking for a job. We ask if they have any history of substance abuse and usually hear an emphatic, “No!” and then tell them they are not qualified. A criminal record is considered a plus. I, as the executive director, am the only person who is not qualified to work at the Coffee Connection. I joke that I am expecting my pink slip any day.

The Coffee Connection functions from a different paradigm. We don’t call our women “clients,” but “interns,”employees,” and “friends.” Here are a few things that make us different.

Instead of viewing a woman in recovery with suspicion, we see someone whose life has been torn apart by trauma resulting in addiction, the attempt to self-medicate and survive. Drug and alcohol use deaden pain and provides an escape from an unbearable past and present, but then develops into a terminal disease. The authentic person with all her gifts, skills, abilities, potential,

We believe that women in recovery from addiction are worthy and capable of more than a minimum wage job. Not only do we provide employment and life skills, sober support and advocacy, when we hire, we start above minimum wage. Women are developing careers at the Coffee Connection.

Some move on in life—but, like Plum, many want to grow with the Coffee Connection and develop their careers with us. Plum plans to begin her addiction counseling training in January 2017. Here are some of the skills women are learning—and employing—at the Coffee Connection: barista work, café and office management, coffee roasting, POS, Quickbooks, database management, public speaking, cooking, sales, marketing and more. It’s no surprise that the women feel like it’s their Coffee Connection.

Recently our very effective paradigm is being challenged. Our goal is to come alongside our women and nurture their growth rather than operate from a hierarchical approach that controls leadership and decision making. “You can’t trust them.” “You need to hire some people who are normal.” “You can’t go away without leaving someone responsible in charge.” There has been repeated pressure to hire outside people without a history of addiction. Now with all our growth, how do I do it all? More and more our women like Pum are running the show now.

Pum now has nine years and 10 months clean from heroin. It hasn’t happened quickly, but little by little she is building a life with her partner, Jason. She is trusted by her family and has keys to their homes. And she has no intention of going anywhere. She doesn’t fear arrest or jail—even though she has a life sentence with us.

The Coffee Connection is seeking community partners to continue to create jobs, save lives, reduce recidivism, relapse and reliance on social services (welfare) and foster care, and sustain the jobs we have created. Watch for our Partners for a Better Community program coming up! Whether personally or through your business, come save and transform a life with us.

SPECIAL

feature

BY THE INDE TEAM

Now’s The Time to Renovate

Your Kitchen

There is no better time than Summer to renovate your kitchen!

Now that you’re grilling meals outside and packing picnic lunches, it is an ideal time to tear out your old kitchen and replace it with the kitchen of your dreams.

JUST FOLLOW THESE SIMPLE STEPS: Step 1: Create a Wish List Think about function and layout.

What do you like and dislike about your current kitchen? Do you want to remove your soffits, add a window, or maybe tear down that wall between your kitchen and living room? Think about dishes, glassware, and other items – do you have enough cabinet storage space?

Would adding accessories like a lazy susan or tray divider help to organize inside? Do you prefer pulling out drawers to match up Tupperware dishes to lids, or opening up doors with roll outs?

Open shelving is a modern, popular option to display Great Grandma’s serving dishes or heirloom vases. Do you have a peninsula that you would like turned into an island, or maybe a countertop with an overhang for additional seating?

THINK ABOUT STYLE AND DESIGN. Do you like warm or cool tones? Do you like contemporary or traditional materials? Knobs, or pulls? Granite, or quartz? Painted, or stained cabinets? Hardwood, or tile floors? Gather ideas from our Houzz page (http://www.houzz.com/ pro/inde-studio/) or magazines to illustrate and highlight the look you are hoping to achieve.

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JULY 2016 :: ROCHESTERWOMANMAG.COM

Create a list of what you need versus what you want.

Reference your list throughout the project to help you prioritize and allocate your budget when and where you really need it. This will come in handy when choosing between a more expensive faucet, or a slow-close pull out trash cabinet.

Visit our website to download a copy of our Kitchen Planning Guide and view many of

insurance. Don’t forget to check references, as those who have worked with the contractor can truly attest to the experience of the contractor or remodeler. Most importantly, be sure to have a signed remodeling contract with the project scope details, timeframe, and payment schedule included. Review, review, review these documents to guarantee that everyone is on the same page before the project starts.

Find out how your contractor works. Do they partner with licensed tradesmen outside their company, such as plumbers and electricians, or do they have one or two craftsmen doing all of the work from demolition to completion?

Step 3: Be Prepared

Prepare yourself for the realities of remodeling, by keeping a realistic mindset.

Dust is going to get everywhere, even when every effort is made to close off vents and wrap precious items.

our finished projects: http://theindestudio.com/plan-your-project/ Visit our houzz.com page for extra images and finished projects: http://www.houzz.com/pro/inde-studio/

Step 2: Hire a Professional

Hire a reputable remodeling company that is a good fit for you, and specializes in your project requirements.

For instance, if you have a historic home be sure your contractor is familiar with this type of project, and the town permits required for the work. Ask to see a portfolio or images of completed work. Absolutely ask to see proof of

Know that as every detail of your project is constructed and the completion date nears, you will grow tired of tradespeople in and out of your home. Know that with remodeling comes surprises, such as unforeseen mold or other hidden defects that can add to the cost of the project or prolong the completion date.

Remodeling will only disrupt your life for a short period of time, but your finished project will be worth it for years to come!

We would love to tell you about how our company guides clients through every step of the process.

Please call, or visit us today! We would love the opportunity to speak with you!

585-249-8100 1501 Pittsford-Victor Road, Victor NY www.theindestudio.com

Inde Kitchen – Pittsford, NY www.theindestudio.com/kitchens

REMODELING YOUR KITCHEN IS UNAFFORDABLE. A new kitchen will retain its value AND enhance your lifestyle!

Take advantage of the equity in your home and today’s low interest rates. Think of a new kitchen in terms of a monthly payment – it can be less than $500 a month.

Call 585-249-8100 or stop by our showroom today!

585-249-8100

1501 Pittsford Victor Road, Victor, NY 14564

theindestudio.com

COVER

story A Sweet Treat with a Healthier Spin

BY JESSICA GASPAR | PHOTOS BY TODD ELLIOTT

Dollop Gourm A cupcake isn’t a cupcake without the frosting.

Watch any small child around a birthday cake, and they will likely devour the creamy sweetness atop the tasty treat before anything else. Anyway, who hasn’t swiped a fingertip of frosting off of a cake looking to fulfill that sweet craving?

You can simply ask Rochester’s gourmet frosting connoisseur Heather Saffer and she will tell you exactly what goes into the perfect frosting.

Heather, who lives in Rochester’s Browncroft neighborhood, owned and operated a unique interactive bakery in Penfield called Dollop Gourmet Cupcake Creations. Customers could create their own cupcake with different fillings, frostings, and toppings.

“We’d make it on the spot, so you could get whatever you wanted, which was fun,” Heather says. “It was fun for the people, and it was fun for me and the staff to do.”

In 2012, Heather competed on the Food Network’s hit TV show Cupcake Wars. Her team won the $10,000 grand prize. Later that same year, Heather closed her cupcake shop and bakery with another unique endeavor in mind.

She wanted to focus not on the cupcake as a whole, but on the piece that makes a cupcake, well, a cupcake: the frosting.

“I had this idea to create a frosting that was all natural and healthier because there had been no innovation in frosting,” she says. “I just saw an opening in a market to create something better.”

After her feature on Cupcake Wars aired, Heather was offered a book deal to write The Dollop Book of Frosting, which features an array of

45 different and unique frosting recipes and different ways to use frosting.

just the frosting? “I just always think it’s the best part,” she says.

Around the same time, a light bulb clicked on – why not turn some of her frostings into their own line? So, Heather started Dollop Gourmet Inc. in 2013 with a focus on creating an allergen-free, all-natural frosting. That’s right. Her vegan-friendly creations are made with mostly organic ingredients and are free of most allergens, including soy, dairy, and gluten.

While still a sweet treat, her frostings use half as much sugar as the average competitors’ brand.

Frosting can adorn more than just the tops of cupcakes and cakes. She rattles off donuts, macaroons, and brownies as some sweet treats that are also tastier because of frosting.

With the idea in mind, Heather tracked down a manufacturer who would be willing to take on this new concept. After much research and development, the Dollop Gourmet frosting line first hit shelves in November 2014 at Wegmans Food Markets.

While all of the flavors are for sale through Dollop Gourmet’s website www.dollopgourmet.com, they are also available for purchase in the baking aisle at all Wegmans stores, as well as at Whole Foods, Meijer, H-E-B, among others. Dollop currently has four mouthwatering flavors available for sale bearing decadent-sounding names like Hot Chocolate, Peanut Butter Cookie Dough, Sea Salted Caramel, and Madagascar Vanilla.

Saffer says her line of frostings are a healthier alternative to the usual store brands, like Betty Crocker and Duncan Hines. With fewer additives than those brands, Dollop Gourmet’s frostings offer a richer spark of flavor and are seemingly smoother in texture.

So why then did Heather close up the doors to her Penfield bakery and decide to focus on

Though, who says frosting should be limited to just desserts when it can be just as functional when added to the main course, Heather wonders. Dollop Gourmet’s own website features a recipe for a basic grilled cheese sandwich with a sweeter side, which Heather has dubbed “The Most Amazing Grilled Cheese & Chocolate Sandwich.”

Skip the butter and substitute Dollop Gourmet’s Madagascar Vanilla frosting. Layer the opposite side of the bread with Hot Chocolate frosting and then add some cheddar cheese, cook it in a skillet, and voila: lunch is served!

“It’s really the way that you … spice things up and make things a little more appetizing,” Heather says on adding frosting to different foods and recipes.

And by the way, if you’re looking for some exciting new treats to make using your Dollop favorite, hit up their website at www.dollopgourmet. com for a few recipes that are sure to excite your taste buds. Oh, and you can also buy Heather’s book there, too.

Ironically, growing up and into young adulthood, it was a far-fetched idea that the Irondequoit native would one day be a baker. While she has a psychology degree, her heart told her to pursue something a tad more fun and unique. She is

met

COVER

story a self-taught baker and holds the philosophy that cupcakes (especially the frosting) should be a delightful concoction.

“I didn’t start baking until I decided I wanted to open a business,” she says. “I had never baked before.” Once she set her mind to opening her own bakery, she spent a lot of time on Google and watching a variety of YouTube videos to learn to bake.

“I fell in love with the idea of creating things, and I was creating all different kinds of flavors and cupcakes. I was creating things that people got excited about,” she says.

In May, Heather starred on the ABC hit reality show Shark Tank. The program first aired in 2009, and it features entrepreneurs who promote their business to three potential investors who can choose whether or not to invest. In Heather’s case, one of the investors, Barbara Corcoran, chose to invest $75,000 in Dollop Gourmet for a 25 percent stake in the company. Heather accepted her offer.

While Heather is both thankful and excited to have been featured on Cupcake Wars and Shark Tank, she admits it was a lot of work preparing for both segments. She is thankful, though, for the exposure that Dollop Gourmet has gained as a result.

In the week after her episode aired on Shark Tank, sales on Dollop Gourmet’s website alone hit more than $45,000, according to a report released by Forbes.com.

While that all-natural, healthier frosting is her focus, Heather is busily working on potential new products and hasn’t given much thought to adding new frosting flavors to her current product line.

“I’m more excited about the new product idea than I am about new flavors,” she says, but she can’t quite spill the beans just yet on what new products she has in store for her customers.

Right now, Heather’s is working to expand and promote Dollop Gourmet at trade shows to eventually gain a wider distribution. She recently spent a few days promoting her business in New York City at the Fancy Food Show, an international exhibit that draws thousands of industry professionals from around the world.

Dollop also has a large fan following on social media, including Facebook, Instagram, and SnapChat. Just search for Dollop Gourmet.

FROSTING IN THE BATTER CHOCOLATE CHIP COOKIES

By using Dollop Gourmet frosting in place of butter and sugar in the recipe, these cookies are fabulously moist and not too sweet. Spread the remainder of frosting on top of each cookie and you get the perfect amount of sweetness and most delicious flavor.

Ingredients:

1 cup Dollop Gourmet Hot Chocolate frosting spread 1 large egg or egg replacer 1 cup gluten free flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon sea salt 1 cup chocolate chips

Directions:

1. Preheat oven to 30 degrees. Line two cookie sheets with parchment paper.

2. Beat the frosting until soft. Beat in the egg to combine.

3.Whisk together the flour, baking powder, baking soda and salt. Add to the frosting mixture in the bowl 4. Mix until everything is thoroughly incorporated.

Scrape the bottom and sides of the bowl and mix briefly.

5. Stir in the chocolate chips.

6. Scoop the dough by the tablespoon onto prepared baking sheets; a cookie scoop works well here. Flaten slightly.

7. Bake the cookies for 9-10 minutes.

8. Remove the cookies from the oven and allow to cool.

9. Frost with the remainder of Dollop Gourmet Hot Chocolate frosting spread.

10. Share and enjoy!

Experience the Strathallan Whether for business or leisure, Rochester’s premier boutique hotel will be an unforgettable experience. Stay in one of the luxury guest suites and enjoy an exquisite meal at Char Steak & Lounge or head Hattie’s on the roof for a handcrafted cocktail, fine Japanese-inspired cuisine and 360-degree views of the city skyline.

Located in the heart of the cultural and entertainment districts!

(585) 461-5010 | strathallan.com 550 East Ave. | Rochester, NY 14607

Not Your Grandma’s Bakery

Sinful Sweets “We are not your grandma’s bakery,” says Ryan Swift, owner of Sinful Sweets, one of Rochester’s newest and perhaps most creative bakeries specializing in custom cakes and cupcakes. “We’re edgy but we’re fun.”

That much is obvious from the moment you walk in through the main doors of Sinful Sweets’ brand new location at 258 Alexander Street, on the corner of Park Avenue. With an aesthetic that Swift alternately calls “posh/ goth” or “leather and lace,” the cakery’s menu of signature flavors have all been principally inspired by the seven deadly sins.

There’s “Greed,” a rich brown sugar-butter cake with a salted caramel frosting. There’s “Wrath” and “Lust,” which feature spice and bourbon, or strawberries and champagne, respectively. You can be green with a pistachio cake “Envy,” or indulge in a chocolate stout “Sloth.” The “Pride” cake’s almond and coconut offers an air of sophistication. And then, of course, there’s “Gluttony” – a chocolate cake stuffed with a caramel filling and topped with plenty of peanut butter frosting.

“I wanted to have a definitive personality,” Swift explains.

He got his start in baking from an early age, helping his mother out around the house, but it wasn’t until he started working in a Walmart cake department that he truly felt a calling.

“I have a passion for cakes,” Swift says. “It’s a creative outlet for me. It’s very therapeutic for me.” After two years at Walmart, “I got to the point where I kind of outgrew the mundane sheet cakes and the limited creativity. I knew I had more potential.”

From there, he sought to expand his knowledge and skills by working his way through some of Rochester’s most notable bakeries and cake shops: Vanilla Swirl, Leo’s, Cakes by Karen, and Di Paolo Baking Company, among others. Eventually, he started taking custom cake orders of his own.

Still, his fate wasn’t always set in stone. “I 32

JULY 2016 :: ROCHESTERWOMANMAG.COM

was in school for physical therapy,” he says, “and I had a decision to make: take the real job or follow what I love.” Only half-joking, Swift says it was a Tarot card reading that finally spurred him to take the leap of faith and indulge in baking full-time.

Sinful Sweets opened up their new Alexander Street location in June after only a few prior months on South Ave, where he shared a space with friend and fellow baker Mina RivazfarHoyt’s Something Delicious Bake Shop. But the new and larger location’s fully renovated Victorian building will be familiar territory for local sweets enthusiasts as the former home of Sugar Mountain Bake Shoppe, which closed in 2014, and La-Tea-Da Tearoom & Parlour, which moved to a new location after a fire in January 2015.

Despite the damage from the fire, the building was an obvious choice for Swift. “It was basically Pompeii the first time we walked through, but I could see the potential,” he reflects. “I wanted something that had character and personality – this is it.”

The history of the building is not lost on him, nor is Rochester’s never-ending hunger for quality cakes and baked goods. “I love that Rochester is such a food Mecca,” he says.

“We have that big city feel but with a micro population. We have a lot of great restaurants and a lot of great bakeries… I couldn’t imagine opening anywhere else.”

The overtly decadent and indulgent theme of the seven deadly sins is not the only thing that differentiates Sinful Sweets, though. Swift is committed to reviving what he calls “the dying art of scratch baking,” using all basic ingredients – and not pre-made mixes – to build his signature flavors.

“That’s really what separates us from the rest,” he says. “There’s a definitive taste and texture difference.” Though it makes his work more labor-intensive, the payoff, he believes, is a better product. “I love the fact that I spend hours and hours on one cake that’s going to

be gobbled up in minutes,” he says. “When you hand it off to a customer, that moment is what makes it all worth it.”

The transition to the new location means that Sinful Sweets will be able to expand their business both in custom cake orders and walk-in customers. For the first time in his baking career, Swift has hired assistants to help him meet growing demands. “That’s probably been the scariest thing to me as a business owner,” he admits, “letting go of some control, not being able to do everything myself.”

At the same time, it allows him to focus on new ventures for his brand. He currently has his sights set on developing a new line of cake flavors with light, vegan, and gluten-free options to serve as counterparts to the seven deadly sins flavors, based on – what else? – the seven heavenly virtues: prudence, justice, temperance, courage, faith, hope, and charity.

In addition, he’ll continue to work on developing new cupcake and cheesecake flavors, some traditional, like tiramisu and cannoli, some less so, like basil and balsamic.

He’d also like to launch a dessert food truck within the next year, and perhaps eventually use the extra space in the new building as a dessert wine bar.

“I have a lot of ambitious goals that are slowly falling into place,” he says. “I’m the kind of person who wants things done yesterday.

My biggest struggle is patience – not doing too much too fast and just letting things grow organically.”

It’s obvious that Swift hasn’t regretted listening to his Tarot reading and following his passion, despite the enormous amount of effort, it has demanded of him. “I’ll do whatever it takes because I know it’s worth it, I know it’s mine,” he says. “I’m investing in something that will hopefully pay off. In fact, I feel like it already has.”

LOCAL BUSINESS

matters

BY SANDRA CANOSA | PHOTOS BY BRANDON VICK

::HEALTHY WOMAN

WHAT’S THE BIG DEAL ABOUT

juicing?

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JULY 2016 :: ROCHESTERWOMANMAG.COM

HEALTHY

woman

CASSONDRA KUBIT, LMT I PHOTOS BY JEFF PALM

“With inspiration from Dan McDonald, Joe Cross and especially my friend Jason Norselli juicing shouldn’t be a hobby or a part-time thing, it should be a way of life.

There is no better way to maximize benefits of fruits and vegetable than you can juicing.”

-Michael J. Storti Health is a term that has been defined in many different ways. The World Health Organization defines health as “A state of complete physical, mental, and social well-being, not merely the absence of disease or infirmity.” This definition is a great way to look at what true health means. But to be healthy we need to start making healthier food choices. When we start to look at how we are choosing what to eat and drink in the fast paced world we live in, we start to see the nutritional intake of food decrease for fast and convenient food.

components, it also helps circumvent the majority of harmful additives and preservatives.

16-ounce glass of juice, you would need to eat 2 pounds of raw carrots or a dozen apples.

Now you are asking what exactly is juicing?

And why is juicing better than eating whole fruits and vegetables? Juicing is done in a juicing machine; Breville and Omega are two brands that make great juicing machines. A blender is not a juicing machine. A blender makes smoothies, which are also a great grab and go snack, but juicing removes parts of the fruit that the body is unable to breakdown and absorb into the body. When juicing the machine actually separates the parts of the plants that the body is unable to use.

Juicing has started to become more popular in the dieting world because of its detoxifying qualities and keeping the calorie content down.

There are a lot of juicing diets floating around on the internet, books, and health clinics.

Before you go on a true juicing diet you should become educated on what juicing is all about, the calorie counts of the different fruits and vegetables, and the nutrient values each juice will be giving you.

Juicing quickly provides the most easily digestible and concentrated nutritional benefits of fruits and vegetable. When eating whole fruits and vegetables, our bodies actually convert the

We watch TV commercials promoting fast food companies and unhealthy food choices because it is easy to go through a drive-through and order food. You don’t have to go to the grocery store and then prepare the food afterward.

There are no dishes either. Also, eating healthier outside of the house is actually a little bit more expensive, but the sacrifice is well worth the health benefits.

Making healthier food choices outside of the home and in the home is key to a healthier lifestyle. The surest path to health and energy, strong bones, and beautiful skin begins with a diet rich in natural foods such as whole grains, legumes, fruits, and vegetables.

Especially important on this road to health are fresh fruits and vegetable juices. Fresh fruits provide vital proteins, carbohydrates, essential fatty acids, vitamins, minerals and other nutrient critical to good health in one serving. I will say that the grab and go is the easiest way to eat, but having a healthier grab and go is better. Juicing is a perfect grab and go snack or meal depending on what your main health goals are.

Dan McDonald and Joe Cross are big names in the world of juicing and believe that juicing is a way of life and should be built into your everyday food intake. They both have books, websites, and webinars to help the beginner understand how to juice properly. Juicing fresh fruits and vegetables is a great way to increase dietary intake of the important nutritional

fruits and vegetables into juice so that the body can actually absorb the nutrients. So when you juice fruits and vegetables, it is actually doing a process that the body would be wasting energy on. Hence we get an energy boost when juicing.

Another question people ask is why would you choose a raw food diet next to a meal that has been cooked? Cooking can cause the loss of up to 97% of water-soluble vitamins (such as B and C Vitamins) and up to 40% of the fat-soluble vitamins (A, D, E, and K). Since uncooked foods such as juices contain more vitamins and other nutrients, they may help increase the satisfaction from food leading to a reduced calorie intake. Nearly 95 % of the enzymes and vitamins our bodies need can be found in raw juice. To obtain the same amount of nutrients as you would from a

Many people have actually gotten sick on juicing diets for one because they are detoxifying the body by purging the body of accumulated toxins and replacing unwanted substances with healthy nutrients. Also, because they aren’t taking in enough calories for their body.

A lot of juicing diets are designed for one type of person. Remember that juicing is not a one fits all type of diet. The more education the better.

“The best type of juicing diet is to incorporate it into a healthy meal plan with the right nutrient intake and calorie count.” Dr. Meredyth Mc Mi c h a e l , D C , MSACN (Nutritionist and Chiropractor at Healing Massage Retreat Integrate Wellness Center).

Juicing fruits and vegetables is also a great way of getting your kids to drink the foods that they do not like to eat as well. Juicing is a quick and easy process that only takes a few minutes to prep and prepare. You can also juice pretty much any fruit and vegetable in your fridge. Of course, some taste better than others. Please do remember that juices should either be consumed within 15 minutes of juicing or stored in an airtight container in the fridge. Most juices last up to 3 days.

After three days the nutrients start to break down because they are not pasteurized. By pasteurizing juices, you have to heat them which as mentioned above destroys a large percentage of the vitamins.

There are a few places in Rochester, NY that offer some freshly made juices and by the end of 2016 Healing Massage Retreat will be welcoming a new no waste Juice Bar. Keep a look out!

FOR A GOOD

cause

Spreading WINE Awareness

BY VANESSA J. CHEEKS PHOTO BY JEFF PALM Those that truly appreciate wine find excitement in every detail of its creation.

From the soil elements to regional weather shifts they are able to scrutinize aspects of a single bottles makeup and enjoy the results one glass at a time. It can sound like a task reserved for the elite but, the local chapter of Women for WineSense(WWS) wants to make it a casual and educational experience for all of Rochester’s wine-curious residents.

Women of WineSense, which established its Rochester chapter in 1999 is a national nonprofit organization dedicated to spreading the awareness of wine culture among professional women and even some men.

Boasting around 150 members in Rochester alone, the organization attracts a variety of wine enthusiasts including casual sippers and wine industry professionals who all share

the same goal of learning more about wine.

“We have a lot of people who just like coming once a month, getting together with their girlfriends and enjoy one of our events...some of our members work in the wine industry, in tasting rooms or are Sommelier’s.” explained Annette Stewart , current president and a member of the WWS Rochester Chapter.

Stewart emphasizes that the goal of WWS is to educate its members on wines from around the world, away from the perceived pretentiousness of the hobby. “It’s a way to learn a little bit more but we are not super serious,” said Stewart who says having fun is a big part of getting people to enjoy their experience.

Each month WWS hosts events for members and sometimes guests including fourcourse tasting menus paired with a wine selection. Each event includes an educational presentation on the topic of the month given

by honored guests, members or administrators.

Topics range from famous golf pros who own wineries to how to create a great cheeseboard and as expected, each seminar is paired with several correlating wines.

“The chefs are great because we can go in and say this month we are going to do South African wines and the chef can play and the chef can create the menu” Said Stewart who marvels at the creativity that many venue chefs have displayed at these tastings.

The goal of the event is to educate people not only on what makes a good wine but also what doesn’t. Kicking the old adage that the pricier the bottle the better the wine, WWS prides itself on offering members the opportunity to try expensive selections for fun and affordable selections for sensibility.

“We go through the whole presentation and we have people pick their top three and then

we give the prices and a lot of times people are shocked that their number one wine is cheaper.” Said Stewart.

The benefits of a WWS membership go far beyond broadening your pallet. Those who are part of the organization gain access to exclusive events are eligible for discounts to wineries and stores through the region as well as discounts to regional and national WWS events. Members are offered the opportunity to also participate in roundtable meetings with fellow professional women.

As a member since 2008, Amanda Mari loved not only the people she has met but, the fact that WWS is easily fit into her busy lifestyle. “When I joined I was the youngest member and a full-time grad student at the Simon School. Now, I’m the mom of a three-year-old, I work full-time and I travel for work, so the fact that our events are consistently scheduled may be a favorite feature!” said Mari.

As part of the organization’s community outreach, WWS offers an annual scholarship for those wanting to pursue an education in wine.

“I was fortunate to be the 2016 recipient.

My project is underway and I’ll be presenting at the January 2017 member event. “Said Mari.

Applicants are asked what they plan to do with the $500 dollar award and often the most unique and creative and of course wine-centered pursuit is granted the opportunity to take wine courses locally or pursue certifications. The winner has one year to use the funds awarded and is asked to present on their chosen topic so other members can benefit.

WWS is an organization that truly offers something for everyone. Combining a passion for wine, learning and helping others, the organization is able to bring attention not only to wines from around the world but, to the treasures on our own back yard.

Women for WWS offers an open enrollment.

Prospective participants are able to choose between three membership options which include the Student membership at $30 a year, the Aficionado for $45 a year and the Professional membership for $95 a year. Each enrollment level offers unique opportunities. For more information contact WWS at wwsrochesterinfo@ yahoo.com.

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SPECIAL

feature

BY CAROLINE GOLON | PHOTOS COURTESY OF DOG FILM FESTIVAL

DOG FILM FESTIVAL COMES TO ROCHESTER Cat videos may be taking the Internet by storm, but now the dogs will have their day! The Dog Film Festival, which premiered to a sold-out crowd in New York City last fall, is now touring the country, including a stop at the Little Theater in Rochester on Sunday, July 17.

But, what’s better than a dog film festival? A dog-friendly dog film festival (talk about the perfect date!) The Little Theater is pleased to welcome well-behaved pups to the theater with their owners.

The Dog Film Festival was created by Tracie Hotchner of Vermont, the author of The Dog Bible: Everything Your Dog Wants You to Know and the host of 10 pet talk radio shows on her Radio Pet Lady Network, including her NPR show “Dog Talk,” which has been on Peconic Public Broadcasting in the Hamptons continuously for nine years and has won a Gracie Award.

Given the success of the Internet Cat Video Festival, an event drawing thousands of cat lovers at each affair, Hotchner was surprised to discover that there was nothing similar for dog lovers. “How do we not already have a dog film festival?” she wondered.

So Hotchner decided to create one. But she wanted her program to be different. Not a fan of online dog videos, Hotchner set out to produce something more representative of the true nature of dogs and the incredible caninehuman bond. “Most dog videos online focus on ‘shaming’ or making fun of dogs. That’s not my thing. I wanted to create something truly special and meaningful,” Hotchner said.

She began researching a different type of dogcentric work and, to her delight, Hotchner quickly found an emerging genre of well-made films that “have a heart and a beautiful story to tell about how we interact with dogs,” she said.

dogs; and “David & Goliath,” a period film based on a true story of a Jewish resistance fighter fleeing from the Nazis, who takes refuge in a dog house where a German Shepherd saves his life.

Many of the films submitted to the festival for consideration have never been seen in public before so festival attendees can expect a truly unique experience.

After the success of the premiere in New York City, a generous grant from the Petco Foundation enabled Hotchner to, literally, take the show on the road. The Dog Film Festival will hit 12 U.S. cities throughout 2016 and 2017.

Unlike typical festivals where viewers must choose between individual films to attend, the Dog Film Festival is comprised of carefully curated film shorts edited into two entirely different programs.

The first program features a medley of lighthearted, animated and narrative shorts, perfect for any attendees, including children and families.

Renowned photographer William Wegman’s 30-minute film, “The Hardly Boys in Hardly Gold,” starring four of his own Weimaraners in costume, will be highlighted at the first screening.

Other fun and uplifting feature films include “The Lewis Lectures,” a hilarious depiction of what dogs are actually thinking; “Beta,” a delightful tale that answers many questions we’ve all had about dogs; and “Useful Dog Tricks,” an inspirational short about the myriad ways a dog can help around the house.

The second screening features a more sophisticated program that includes a series of short documentaries, narratives, and subtitled narrative films. This screening is also appropriate for all ages however subtitles may challenge younger viewers. Films in this screening include “Dog Years,” a witty voice-over of a dog who questions his relationship with his frequently absent owner; “Second Chances,” a PBS film about dogs who are paired with incarcerated women, who train them to become service

In each city, The Dog Film Festival partners with an animal advocacy organization. Beneficiaries will receive half of the festival’s net proceeds as well as a donation of 10,000 bowls of natural pet food from sponsor Halo, Purely for Pets and Freekibble.com.

In Rochester, the Dog Film Festival is lending a paw to the Lollypop Farm, Humane Society of Greater Rochester, which provides shelter, care and adoption services for pets in need.

“We are very excited that The Dog Film Festival will be making a stop here in Rochester,” said Alice Calabrese, President, and CEO of Lollypop Farm. “The funds raised from this great event will go towards the food, shelter, veterinary procedures, and compassionate care for homeless and abused pets in our community.”

Event Date: Sunday, July 17 -11:00 a.m. & 1:30 p.m.

Location: The Little Theater, 240 East Avenue, Rochester, NY Tickets: $15.00 for adults and $10.00 for kids under 12 per screening; available online at www. dogfilmfestival.com Dog lovers can also look forward to the 2nd Annual Dog Film Festival, which will return to Symphony Space in New York City on October 15, 2016, with a new, eclectic mix of dog-themed films on view all day and into the night.

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JULY 2016 :: ROCHESTERWOMANMAG.COM

SNAP OUT OF

IT!

BY MARGARET MADIGAN

Food Porn DOESN’T EXCITE ME

You know you’ve all seen it. We all have that one friend on Facebook who posts pics of every meal they eat or the recipe video of the day… maybe that person is even you! However, I can tell you that person is most definitely not me!

Don’t get me wrong, I love to eat new and interesting food, exotic food… but I HATE to cook! I also don’t care about the ingredients and what they do to my body.

I know, I know, the food commandos are going to get all up in arms about this one, but you know what, I have a right to hate cooking. I mean don’t get me wrong, I do cook, I’ve had to with raising three kids and all. I think that’s part of the problem, I’ve HAD to cook every day for the past 22+ years, so I’ve grown to loathe it. I do kind of look forward to making Thanksgiving dinner but then by the time I’m putting it on the table I vow never to do it again… every year.

That’s why I never understood “Food Porn”. You know, all the pictures of people’s dinner plates on Facebook. I don’t get aroused by food. No not sexually, but even in a Pavlovian way… I don’t salivate at a pic of steak and potatoes or black-bean-curried-cornmeal-crusted-freshwater-free-range-turbot or whatever.

The thing that bothers me though is that often people try to make you feel somehow less of a human being if you don’t LOVE to cook. Most especially that you are a failure of a woman and an affront to all woman-kind that you do not enjoy whipping up mounds of food to show your love of your man, family, and friends. I’ve had men look down upon

me as if it is still 1952 and my sole duty is to make my man fat and happy and if I don’t, I am a waste of a pair of boobs in a good lookin’ dress. Say what?

On occasion, I feel bad that I don’t have amazingly tasty gourmet things for my kids to try, but hey they still eat healthy well-balanced meals and they can try all that other stuff at their rich friend’s houses. All three have very advanced and broad-ranging palettes. The beauty is they have somehow taken it upon themselves to recreate dishes they’ve tasted at restaurants or friend’s houses on their own.

See?! By not catering to their every gastric whim, I have created independent beings! (or so I tell myself) And another thing… I was raised by a very nutrition-minded mother. I remember crying into my Partridge Family lunchbox as all my other friends had Cheetos and chocolate pudding and Fluffernutter sandwiches and I had a stinkin’ turkey sandwich on wheat (not even the decency to give me Wonder Bread), carrot sticks, and an apple. Can you believe the nerve of that woman?! All kidding aside, I do know that junk is junk and soda is the devil, but a treat once in a while is not going to kill you. That’s why I have a problem with the “ingredient Nazis”. You know the ones that post about only eating organic and that sugar is the devil and has created a master race of sloth-like, under-producing humans with every behavioral problem known to mankind.

Yes, of course too much sugar is bad. I rarely drink soda, don’t care that much for candy, and

I know I can’t eat an entire chocolate cake or I’ll get fat and/or diabetes. But in moderation, it ain’t gonna’ kill ya’. And even if it does… it’s my problem, don’t you worry about me.

My theory is that people who try to tell you that what they put into their body is far superior to yours is because... they feel inferior and need to somehow get a leg up somehow.

Just my theory.

I’m sorry I do have friends that love food and are “foodies”. I’m not trying to make you feel inferior, but letting you know that not everyone cries tears of joy at seeing a plate of spinach quiche on Facebook. You knock yourself out with that; just don’t chastise me because my favorite thing to make is reservations. And to the guardians of the good nutrition universe, I say not everyone thinks your 0% body fat type is attractive. Sorry, try having a little body fat, it fills out the wrinkles and takes years off your appearance. Also, I’m not so vain as to care that I have 0% body fat. I’m confident in me and what I have to offer. If you are fitness-minded that’s great, just make sure you are not getting preachy and condescending about it… then your slip of lack of self-esteem will be showing, which is not a good look.

Margaret “Madge” Madigan in the Associate Editor of Rochester Woman Magazine, and author of the best-selling books, “When Life Gives You Lemons…At Least, You Won’t Get Scurvy!” and “Snap Out Of It”. Madge’s entrepreneurial endeavor is Madigan Digital Publishing helping new authors get published. Visit her website www. madigandigitalpublishing.com ROCHESTERWOMANMAG.COM :: JULY 2016

41

July 2016 EVENTS CALENDAR

CORN HILL ARTS FESTIVAL

9-10 DANIELLE DOWNEY CLASSIC

11-17

DOG FILM FESTIVAL

17 TEE’D OFF AT BREAST CANCER

25 GUEST BARTENDING COMPETITION

26

Organization: Corn Hill Neighbors Association Where: Historic Corn Hill Neighborhood When: 10am-6pm Website: cornhillartsfestival.com Where: Brook Lea Country Clob When: Various times, check website for more info Website: danielledowneyclassic.com

Organization: Lollypop Farm Where: Little Theater When: 11:00am-1:30pm Website:www.dogfilmfestival.com Organization: The Breast Cancer Coalition of Rochester Where: Brook-Lea Country Club Website: bccr.org/teed-off-at-breast-cancer

Organization: Make-A-Wish Where: Blossom Road Pub When: 4:00pm-7:00pm Website: wny.wish.org

RWM’S

mompreneur

BY IRIS ZIMMERMANN I PHOTOS BY LUSH LIGHT PHOTOGRAPHY

Jessica Guckian, This month, my brother and sister in law will be celebrating their first wedding anniversary.

I don’t remember much about the ceremony (who does?), but what I do remember is the wedding cake. Are you sitting down? Flourless.

Chocolate. Almond. Torte. The decoration of the cake was equally as beautiful with its simple and elegant arrangement of fruit and flowers on top.

Jessica (Jess) Guckian, owner of Blackbird (formerly known as Simply Sweet), drove 1.5 hours to Letchworth State Park from Rochester to deliver my brother-in-law’s wedding cake. She rolled up with a huge blue cooler and although the July heat was on, a flawless cake was delivered with no sweat. The experience wasn’t much different than her first job in 2010, after starting her custom baking and pastry business.

Jess made a 5-tier wedding cake for a woman she worked with. “It was 104 degrees out and I had no AC in my car! I had put it in a cooler with ice and prayed the whole 45 minutes.

I assembled the cake and finished right as the bride came down the aisle!”.

Culinary school almost didn’t happen for Jess because her parents thought that cooking and baking were “just what women did in the kitchen every day” and not a safe professional choice. It wasn’t until Jess turned 28, that she had the courage to stop working at bakeries and restaurants on the side, and attend The Culinary Institute of America. “Food just brought me so much joy and freedom,” Jess

Sweet Joy

said. So, she packed up her little ‘96 Honda Accord and moved to New York. Although she had never visited the Culinary Institute nor had she ever been to New York, she “just knew that was where I should go.”

Jess is a Mom to two-year-old Wyatt and still owns Blackbird, but last year she took her lifelong passion for food and started a job at Foodlink.

The mission at Foodlink is to end hunger and leverage the power of food to build a healthier community. In less than a year, Jess has been

promoted to Food Production Manager and runs the production kitchen at Foodlink’s Freshwise kitchen on Joseph Avenue. Right now, Jess and her team are geared up for the summer meals program. The program provides kids in need with free, healthy, and nutritious lunches all season long. The most rewarding part of her job? “I know that I am using my talents to support a mission that benefits a large part of the Rochester community.”

As with many Mompreneurs and working

Moms, Jess is involved in many things. If you are interested in learning from a Culinary Institute graduate, she teaches inexpensive classes available to the public through the Rochester Brainery. Her recent class, “The Art of Chocolate”, taught students the history and science of making chocolate. At the end of the class, everyone got to take home their own chocolate seashell creations. Personally, I think that most people go to the classes to taste her works of art rather than learn how to make the delights themselves.

Blackbird has taken a backseat to Jess’ Foodlink j o b, b u t s h e still does make the occasional birthday cake or cupcakes for her friends and family.

The constant give and take between work and family is how most working Moms navigate their way through the ebb and flow of it all.

At the end of every interview, I ask each Mompreneur how they find that ever elusive work-life balance.

“I think for me”, Jess said, “it was coming to the realization that I can’t do everything and learning to be ok with it. My house is never going to be spotless and the laundry is going to pile up.”

She also mentioned that if all else fails, wine does seem to help!

Olympian and Co-owner of the Rochester Fencing Club (when she is not running around after her two daughters, going on play dates, cooking dinner, cleaning, or any other Mom duties.)

MENOPAUSE

moment

BY JAMES WOODS, MD

BY MARK FORREST PATRICK, CDT VA CCMT

ONLY YOU CAN DECIDE “AM I RELEVANT?” Only you can make yourself unhappy. That is, perhaps, a non-psychological layman’s interpretation of cognitive behavioral therapy, the concept that while you cannot control all of the slings and arrows the outside world throws at you that may make you question your worth, only you can control how you react to them.

Most of us at one time or another question if we have value. Am I important to others? Does anyone really need me? These moments more likely descend upon us at times of personal crisis. Perhaps because of the death of my loved one, I am left alone. My partner has had an affair. My child with bipolar disorder is failing in school. I am likely to lose my job.

Or my cancer is returning.

During those moments, the feelings of helplessness and even worthlessness can be all-consuming. “Why should I get out of bed this morning?” Or worse, “Will anyone care if I get out of bed this morning?”

In a gynecology practice focused on menopause, a transition-filled, existential time of questioning for many women, these questions often are the real substance of the visit. The reason for the visit may be documented as “a urinary tract

infection” or “a vaginal bump.” Yet, these may not be the real issues challenging a woman’s life. When asked how life is in general, the truth may be revealed reluctantly at first.

But, with encouragement, a full conversation may follow with the real struggles that the woman is encountering. She is seeking help from her gynecologist for emotional suffering or a quest for meaning: “Am I valued?” Said differently, “Am I relevant?”

But being relevant means many things. It might be that you work to generate a salary to pay the bills. But, it also may be volunteer work that helps others. Or, the weekly phone call to connect with your granddaughter who lives in another state. Or, even mowing the lawn for your elderly neighbor.

In our role as gynecologists, we are uniquely positioned to really listen to what a woman is trying to communicate and to provide a human response. One simple step is to ask her to make a list of events of which she is proud or people for whom she is grateful.

Her first response may be, “I probably will not have anything to say.” Of course, the natural counter would be, “If you really feel that you are unworthy or have little to be grateful for, then your page will be blank.”

But, every woman has something or someone in her life that engenders pride or gratitude.

This exercise may seem too basic for such a serious condition as depression. Yet, as a first step, it often generates pages of positive information that can facilitate a path to healing, not a blank sheet.

Life is brief, and the time we have has meaning, but only if we, within ourselves, recognize those contributions we have made toward it that make us who we are. We, as gynecologists, have the privilege of sharing in this search for meaning.

By James Woods, M.D. and Ellen L. Poleshuck, Ph.D./menopause blog: https://www.urmc. rochester.edu/ob-gyn/gynecology/menopauseblog.aspx James Woods, M.D. is a practicing gynecologist certified in menopausal medicine and a regular contributor to Rochester Woman Magazine. Ellen L. Poleshuck, Ph.D., is an Associate Professor of Psychiatry at the University of Rochester Medical Center. For questions regarding this menoPAUSE or other menopausal issues you would like to see addressed in future editions, please call him at (585) 271-7800 or email him at james_woods@urmc.rochester.edu.

This new book is a resource for both the patient and the provider on the current biology and management of menopause.

Available now from James Woods M.D and Elizabeth Warner M.D.

What is menopause?

Why am I gaining weight?

Why is sex painful?

Why do my moods swing?

What about my memory?

What is bone loss?

Are hormones safe?

Why the dry skin?

Why does my body ache?

Why me?

What are hot flashes?

What types of hormones?

What about breast cancer?

Go to www.periFACTSstore.urmc.edu and click on “Book Shelf” to purchase!

Save $1 off online with promo code “RMW1” at checkout now through 7/31/16!

Also available at the Hess/Warshof/Woods Gynecology Practice 2255 S. Clinton Avenue, Rochester, NY 14618

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MODERN

woman

Mindset

BY JILL BURRESS | PHOTOS BY TIM TOHL

It’s All In Your “Your mind will quit a thousand times before your body will”. How many of you have heard a trainer at the gym say something to this effect while you’re thinking to yourself, “Sounds good, but there’s no way I could lift one more pound or do one more rep, so don’t even go there!” Every time my husband yells this out during workouts, it secretly drives me crazy.

Although it irks me, he may be on to something.

As much as I don’t like to hear this, I’ve been doing some digging and I’m realizing that our state of mind affects many aspects of our lives and not only our workouts.

and filled the most recent cavities without Novocain. Hey, if my grandma did it, then so can I! It’s all in the mindset; preparing to handle situations mentally can increase our ability to withstand pain or any obstacle.

With this revelation, I’ve decided to take a new approach to the little things in life that seem insignificant because guess what…they can make a huge difference.

In fact, one of Dr. Crum’s studies revealed hotel housekeepers losing weight and dropping

Is

You see, I am a bit fascinated with TED Talks, which are short presentations posted online by various people presenting on topics in which they are passionate about. I love them because I always learn so much in a short amount of time.

Well, recently, one of these presentations by a professor out of Stanford, Dr. Alia Crum, “Change your Mindset, Change the Game” blew my mind. There was so much insightful information packed into twenty minutes that after watching will have a profound impact on the outlook of your life. It has most certainly encouraged me to self-evaluate and consider my everyday choices in a new light. She relayed various research studies, which attest to how our mind’s perception can alter the effectiveness of medication, exercise, diet and even stress. If you don’t believe me check out the studies, they are fascinating.

Moreover, now I have an explanation for how I birthed two children without pain medication 48

JULY 2016 :: ROCHESTERWOMANMAG.COM

a needle in a haystack! So we all went…around and around the field. After walking about ten steps, I started doing lunges as I looked to the right and left of me. My dad looked back at me and said, “What are you doing?” I said, “I’m lunging and looking, making the most of my time.” He said, “Good idea. I’ll do my physical therapy on my thumb as we walk.”

On and on we went until Dad discovered the four-inch part in the field. And that wasn’t all folks, I had to finish this search off with lunging up the back hill because lunging on flat ground wasn’t enough. There you have it, I killed my workout and joined in the search all in a half hour time span!

Your

significant numbers in blood pressure when they were told that their job was a workout, not just a job. Amazing, right! And does this inspire you, as it did me, to consider a fresh outlook on your everyday life? Maybe like these housekeepers, you have a job where you can turn your mundane activities into calorie-burning measures.

After reading these results, I know was encouraged to put a tedious task to the test.

When visiting my sister, our sons were riding their motorcycles in the back hay field and a shifter came off one of the bikes. The boys called out the search party…talk about finding

Now, how about you? I challenge you to consider the random tasks that you do and how you can mentally consider it a workout.

Take brushing your teeth for example. It sounds silly but when I brush my teeth, I will frequently do squats or lunges.

Two minutes of this is about 50 squats.

What else is there to do in that time…other than folding laundry with one hand!

So, whether you are brushing your teeth, carrying in groceries or vacuuming the house, choose to have fun with it and make it a good workout!

Jill Burress is a full-time Speech-Language Pathologist at NTID/RIT along with another full-time schedule of “randomness”. She is passionate about inspiring women to be the best they can be! Find her on Facebook and Instagram.

Check out the free fitness classes and calendar of events available at discovervictory.com.

RWM READS &

writes

BY CHARLOTTE SYMONDS

The following is an excerpt from “Exception to the Rule”, a new novel and a great summer read by local author Charlotte Symonds.

Exception to the Rule Delilah walked to the window of the living room and did what she often did, looked into the lifeless windows of those dwellers who were fast asleep, and imagined what their lives were like. A light being turned on in an apartment window alerted Delilah to one of its inhabitants being awake. She closely watched as a shirtless man wearing shorts started to use a rowing machine.

behavior. But, he left it at that and for the last six months had grown accustomed to his roommate’s new obsession.

This morning, however, Rhen became a tad concerned, when walking into the kitchen

There were two buildings between Delilah and her shirtless rower, but as those were merely private homes of only a few stories high it allowed visibility from her apartment into his. Wishing the buildings were closer, Delilah strained while attempting to make out details on his anatomy. Even with the distance, it was apparent that he was in good shape.

Unfortunately for Delilah, his rowing machine was placed so his back faced his window. Delilah wondered how long this well-toned specimen had lived in this apartment, and how long she had been missing out on such a delightful way to be awakened each day.

Usually, Delilah would write until at least three a.m., then sleep in and not awaken till after her roommate Rhen had left for work. But, with this new development, she found herself setting her alarm for 5:55, to not miss out on an exciting new way to nudge her awake on the weekdays. Some mornings her satisfaction was quenched, and others not, for her Mr. Morning didn’t seem to be on a schedule, and her sightings of him were hit and miss.

Rhen walking into the living room, at that early hour, had become used to Delilah’s insistence that the lights remain off, as she wanted to view her main attraction in secret.

As long as Rhen came in after six-thirty, when the exhibition was complete, he was permitted to turn on the lights without resistance. Rhen rarely woke before seven, so Delilah’s new habit had no real effect on him. “Don’t you think you’re a bit of a stalker?” he asked the first time he walked-in on Delilah’s voyeuristic

to make a pot of coffee, he noticed a pair of binoculars on the counter. “I see we have gone from innocently ogling to becoming an all-out Peeping Tom.” With further inspection of the binoculars, Rhen added, “Aren’t these mine?” Delilah cheerfully defended the accusation. “They weren’t being used. You had them tucked away in the back of your closet on the top shelf.” Rhen then curtly replied, “Boundaries, Del. Boundaries. You’re not supposed to be in my closet.” Delilah replied, “Oh, yes. You’re the only one allowed in your

closet and it must be a tight squeeze for anyone else to fit in it with you.” Delilah had been up for at least an hour, and was clear headed for quick rebuttals. As for Rhen, having just awoken, he asked, “Please don’t start with me so early in the morning. I haven’t even had my first cup of coffee. I realize that you are fully awake, with your adrenalin pumping, after your 30 minute peep show, but as for the rest of the world, we require caffeine.

And, I am starting to be concerned about your behavior. You’ve not dated in three months, and yet, you set your alarm and are at that window every morning, Monday through Friday, hoping that your eye candy is exercising to maintain your fix to jump start your day. And, I’m sure it’s killing you trying to figure out what he does for exercise the days he not working out in his apartment.”

Delilah bothered by his remarks replied, “First of all, there is nothing in your closet that I don’t already know about. A few gay porn magazines, that’s all. No big deal. Secondly, if you just looked at our neighbor with these binoculars with me one morning, you’d be hooked as well. And thirdly, I knew you had a pair of binoculars from when you dated that bird watcher a year ago. And by the way, these Cabela binoculars are worth every penny you spent on them. The clarity is amazing. I can detect every ripple and muscle. And, I haven’t dated anyone because I haven’t met anyone that I’ve been sexually attracted to lately.” Rhen, sipping his much needed caffeine responded, “So you’re calling your voyeur victim our neighbor now. And in order for you to be attracted to someone, wouldn’t that require you to actually go out and present the opportunity to possibly meet someone? Doesn’t it concern you that the longest relationship you’ve had with a man is your depraved 30 minute visual visits with your Mr. Morning? Because, he’s lasted six months, and that’s a new record for you.”

“Exception to the Rule” is available now on Amazon.com or Barnes & Noble.

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