Breathe Magazine by Summit Publishing

mar-apr 2011 free!

inspiring active women

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Chef's

Choice

Out Like a

Lion

SHAPING UP FOR SPRING

FAVORITE FARMERS MARKETS

farmer for a day

Catching the Buzz

THE CROP MOB CRAZE

BACKYARD BEEKEEPING

JOURNALING FOR GROWTH

GETTING CULTURED ON PROBIOTICS

ECO CAMPS

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breathe ONLINE

Find fresh online content at readbreathe.com

breathe magazine editor in chief Lindsey Grossman lindsey@readbreathe.com

March - April 2011

the sprout issue features

contributing writers

copy editor Brooke Edge

art director Megan Murphy

magazine

Aleigh Acerni Jennifer Horton Jodi Helmer Colleen Oakley Jayme Otto Cristina Santiestevan Caroline Shannon-Karasik Kath Younger

senior designer Amanda Powers

associate designer Christa Albano

contributing photographers Christa Albano Tom Daly Crystaline Randazzo

IT director Craig Snodgrass

publisher Martha Evans martha@readbreathe.com

president Blake DeMaso blake@readbreathe.com

account executives Dusty Allison dusty@readbreathe.com Martha Evans martha@readbreathe.com Charles Leonard charles@readbreathe.com Leah Woody leah@readbreathe.com

business manager Melissa Gessler

contact us 116 West Jefferson Street Charlottesville, VA 22902 434.817.2755 56 College Street, Suite 303 Asheville, NC 28801 828.225.0868 ÂŠ 2011 Summit Publishing, LLC. To carry Breathe in your store call 434.817.2755.

cover ÂŠ Sabine Fritsch, Getty Images

8 22

Honey Do The buzz on backyard beekeeping

Mob Mentality Looking to sow some oats? Join a crop mob

Power of the Pen Journaling for personal growth

Chef's Choice Female chefs dish on their favorite local farmers markets

departments 5 NUTRITION Getting cultured on probiotics 7 FITNESS Shaping up for spring 11 HEALTH Spring cleaning and your allergies 13 BREATHE IN Bold colors and biking Gear

21 GREEN LIVING Schedule Savers 25 BREATHE OUT From forest to kitchen: Wild Morels 29 BREATHEAbility Q&A with Wendy mallett gilliland of asheville community yoga center 30 FAMILY Eco camps March - April 2011

nutr ition

Probiotics

shopping tip When grocery shopping, look for “live and active cultures,” such as lactobacillus, on labels, and check with your doctor before purchasing any probiotic supplements.

getting cultured on probiotics It may make you squeamish to think about the billions of microorganisms living inside of you. But they are not the creepy, crawly kind—these bacteria are your friends. By Kath Younger

There are more than 1,000 types of friendly bacteria that live in and on us as a normal part of human health. Numerous research studies have found benefits in subjects taking probiotics. And while a reduction in diarrhea seems to be the most commonly found benefit, clinical studies have also linked probiotic intake with decreases in pulmonary infections, chronic urinary tract infections, cold and flu severity and duration, and surgical infections. "Recent research suggests that probiotics may help to prevent certain cancers, aid in the treatment of irritable bowel syndrome and act as an anti-diarrheal agent," reports Lauri Watson, RD, LD.

Defensive Linemen Think of the bacteria in your gut as a protective layer coating your intestines. They act as a line of defense when harmful bacteria enter your body, and when packed tightly in, they can easily bully a bad guy. But if your gut flora weakens, such as after a long course of antibiotics, the defensive line may form holes, and harmful bacteria can more easily reach the bloodstream. So keep those linemen fed!

Why Dairy? Dairy products make great delivery vehicles for probiotic bacteria because they are able to buffer the high acidity of the stomach and protect the delicate bacteria from digestive enzymes and bile. Refrigeration, which dairy products require, also helps to stabilize the bacteria prior to ingestion.

Palatable Probiotics Most people know that yogurt is a great source of probiotics, but where else can you find strains of beneficial bacteria?

• Kimchi: In general, kimchi is a Korean dish made of fermented vegetables. The predominant ingredient may be napa cabbage, radish or cucumber. High in fiber and nutrients and low in calories, kimchi can be found in Asian markets and some large grocery stores. stir it up: Mix kimchi into salads, tofu or roasted veggies for a burst of flavor, or serve it as a side dish. •

Tempeh: Tempeh is made in a controlled fermentation process that binds soybeans into a slab. There are many styles of tempeh on the market with different "mix-ins" embedded into the soy-based slab including wild rice, grains and even a bacon flavor. Tempeh can be cooked into a stir-fry in place

of meat, but it can also be eaten raw. stir it up: Try a thinly-sliced tempeh and jam sandwich for a sweet-savory twist.

• Miso: Miso is a widely-available fermented bean paste typically made from soybeans. Miso’s flavor can range from salty to spicy, and it is generally used as a condiment when cooking stir-fries or soups. stir it up: When cooking with miso, you’ll want to add it at the end of cooking so as not to destroy the microorganisms in high heat. •

Kefir: Kefir is similar to a liquid yogurt. More and more it is making an appearance on grocery store shelves. Other than a thinner consistency, kefir tastes very similar to yogurt. Pour some into a glass to drink plain, blend into a smoothie or eat it with a spoon with some granola, fruit or nuts as a yogurt soup. Like yogurt, kefir comes in different flavors, many of which have been sweetened. stir it up: For the lowest sugar, choose plain and add your own flavors as mix-ins.

Kath Younger, RD, writes a popular healthy food blog read by more than 10,000 visitors a day from around the world (Kath Eats Real Food, which you’ll find at KathEats.com). Having lost over 30 pounds since graduating from college, Kath is a Registered Dietitian and is opening a Great Harvest Bread Company with her husband in Charlottesville, VA. March - April 2011

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fitness

Spring Training

out like a lion Four exercises in four moves or less. By Caroline Shannon-Karasik

After months of logging miles on the treadmill, swimming indoors and becoming acquainted with gym mirrors, it’s no wonder fitness enthusiasts are itching to hit the pavement the moment that first spring flower blooms. But not so fast. Fitness experts say before trading sweaty gym air for a fresh outdoor breeze, it’s highly important to be sure the body is prepared to make that transition. Here are four exercises—no matter your environment—that will provide a total body tune-up fit for spring activity. warm-up Targets abs, back, chest, hips and glutes. 1. Stand with your feet wider than shoulder-width apart and slightly turned out. Hold your arms out to the sides, palms facing forward. 2. Contract your pelvis and abdominals, pushing through your hips and bending your knees slightly, bringing your pelvis towards your ribs. At the same time, pull your arms together in front of your body with your palms facing up, and drop your head forward. 3. Really squeeze your abs, glutes and chest at the end of the move, and hold for one second. 4. Open back up past the starting position, pushing your butt back, opening your arms wide and slightly arching your back. Repeat the entire motion for the full set. (from Kacy Duke, co-founder of Equinox)

anywhere move Targets glutes and quads while actively stretching hip flexors. 1. Stand with your body facing away from elevated surface or object (could be a rock, hillside slope, step or bench). 2. Take one step forward with right leg. Extend and reach left foot and leg back and position toes down on top of elevated surface. 3. Open legs into lunge stance, body upright and straight, sink left knee down toward the ground. 4. Keep bent right knee positioned over the ankle and sink up and down leading with back knee.

the moves

(from top to bottom) warm-up, anywhere move, benchwarmer and stretch it out PHOTOS: CHRISTA ALBANO

Perform 15-25 on each leg before switching. (from Michelle Van Otten, weight loss coach and healthy lifestyle expert)

benchwarmer Targets chest and arms and engages the core. 1. Using a park bench, start by putting both hands on the bench and assume an angled push-up position with feet together. 2. Hold plank, and then open up your right leg and right arm toward the right side, as you push down. (Your body will look like an “X”.) 3. As you push back up, bring your left arm and leg in to meet your right arm and leg, assuming again a plank position. 4. Continue that movement until you reach the end of the bench, and then repeat in the opposite direction. (from Angela Sun, host of the Yahoo! Sports Minute)

stretch it out Targets hip flexors. 1. Often called pigeon pose in yoga, this stretch begins low to the ground. Bring one foot in front and across the body, like you are going to sit cross-legged. The back leg remains outstretched. 2. Lower your torso over the front leg, and you will feel an amazing stretch in the buttocks of the front leg. Stretch each side for at least 30 seconds.(from Jorge Cruise, NY Times bestselling author of The Belly Fat Cure)

Caroline Shannon-Karasik is a freelance writer and founder of thegspotrevolution.com. More at carolineshannon.com. March - April 2011

The Buzz on Backyard Beekeeping by ALEIGH ACERNI

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f you’ve always thought of bees as a buzzing, stinging nuisance, tending a hive of busy honeymakers in your backyard might not sound like a worthwhile hobby. But for a growing number of gardeners and bee enthusiasts, the rewards—a fresh supply of local, natural honey; a better, more vibrant garden; and the knowledge that you’re helping a struggling species survive—are well worth the possibility of a few stings. Naturally, beekeeping is a great hobby for honey-lovers, but working with bees has benefits for gardeners and foodies— and, most importantly, for the honeybees themselves. "It’s great for the garden, great for the environment; it’s great for the bee population," says Robert Brener, associate instructor at Johnson & Wales University in Charlotte. A newbie beekeeper, he decided to add beekeeping to his students’ repertoire to give them a greater appreciation for the ingredients they work with in the kitchen. "Our students need to understand food," Brener says. "Not just how to cook food; they need to understand it. If you understand it, you’re going to appreciate it more." Appreciate it, he does, but Brener didn’t expect to fall in love with his new hobby—or with his new winged charges. A sense of awe steals into his voice when he speaks about his bees and how hard they work to create a substance as magical as honey. "You take honey, you look at it, you taste it, and it’s beautiful," he says. "It’s a work of art; so versatile, so good for you."

Honeybees: Tiny Workaholics "Honeybees have to be one of the most efficient species on earth," says Libby Mack, who’s been keeping bees at her Charlotte home for more than a decade. "Everything they do is with a specific purpose." If you’ve ever tasted a spoonful of local honey at your favorite farmers market, you’ve likely noticed the difference in honey that’s fresh from the hive and the processed, preservative-filled honey that lines most grocery store shelves. "It changes everything. The production of honey is just an amazing feat," says Brener. "It’s amazing how the bees have to work so much together. To keep the queen warm in the winter, they all move inside and flap their wings. And that

“If you can garden, you can keep bees.”

generates heat so the beehive is constantly maintained at 98 degrees year-round." During the course of its six-week lifespan, a single bee produces only about one-twelfth of a teaspoon of honey, made with pollen they’ve collected from a seven-mile radius from their hive. In a single season, a hive can produce 50 to 75 pounds of honey or more from the work of thousands of busy honeybees— something to consider the next time you add a drizzle of honey to your tea or oatmeal.

The pollinators’ plight But it’s not just honey that bees work so hard to create. The next time you bite into a crisp apple or slice up a cucumber for your salad, consider the millions of tiny workers who make it possible for those plants to thrive. As they fly from flower to flower, our busy friends help plants thrive by spreading pollen. Bees are responsible for pollinating about a third of the foods we eat— without them, many plants wouldn’t be able to reproduce. The plants that could certainly wouldn’t be as healthy (or delicious). That’s why farmers, gardeners, chefs and foodies alike are concerned about Colony Collapse Disorder (CCD), a mysterious phenomenon that’s been blamed for the death of honeybee colonies across the United States beginning in 2006. "Backyard beekeeping has really exploded in the past few years as people are getting more conscious of the plight of our beneficial insects and pollinators," says Mack, who bottles and sells her honey at farmers markets and online at CharlotteLocalHoney.com. Because occurrences of CCD are much more common in large-scale commercial operations, backyard beekeepers are becoming increasingly important to help combat the phenomenon. "Backyard bees are typically not affected by Colony

Collapse Disorder, which seems to be a problem mostly for commercially kept honeybees."

Joining the ranks The best first step for beginner beekeepers is to find a local beekeeping organization like the one Mack belongs to, the Mecklenburg County Beekeepers Association (Meckbees.org), to seek out a beekeeping mentor or take a beginning beekeeping class. "Beekeeping is really an apprentice-type activity," says Mack. Your local group of beekeepers can also help you wade through the local zoning rules and regulations; you can find a list of U.S. beekeepers associations at Honeyo.com. Some cities and towns prohibit keeping bees, although chances are you’ll find rogue beekeepers in those areas. To find out if you live in an area that’s not beefriendly, visit BeeCulture.com and click on the "No Buzz Zone" link for a list of

Seasonal Fruit Salad with Honey Recipe from Robert Brener

“Find a seasonal fruit, whatever’s fresh and local,” says Brener. “In the fall, apples or pears; in the spring, strawberries or peaches.” Slice up your fruit into big pieces and add some really good, salty blue cheese crumbles. Then take some really good, fresh, local nuts (Brener prefers pecans), and toast them up a little bit in a pan on your stovetop, add them to the fruit and cheese, and drizzle it with honey and some cracked black pepper. “Drizzle as much honey as you like,” he says. “It’s super easy, super fresh, super simple, and no matter where you are you can get whatever’s fresh and local.”

March - April 2011

locations nationwide. Once you’re sure of the rules, you’ll need to find a sunny spot for your hive. "A colony or two of honeybees can fit in nearly any city yard in a sunny spot where they won’t be disturbed," says Mack. "Just be able to walk around on all sides, and make sure it’s not disturbed by people walking by, pets or children." And make sure there’s water nearby, too: Mack says honeybees need a constant source of water to mix with honey for food and to cool the hive in hot weather. As for supplies, a few hundred dollars will get you the basic equipment you need: a hive body and frames (where the bees will live and store their honey), a feeder, a smoker (to disorient the bees and keep them from thinking of you as an invader when you’re working), a hat and veil, hive tool, and bee brush. Most beekeepers also have gloves, but only use them in rare occasions—gloves are unwieldy and make it challenging to work in a hive without inadvertently harming at least a few bees. Then there are the bees themselves. They can be purchased from a licensed local beekeeper (another perk of joining

a local beekeeping group), or ordered online from a supplier. There are many varieties of honeybees, but most beekeepers recommend two varieties for newbie beekeepers: Italian honeybees and Russian honeybees. Italians are gentle, hardworking and the easiest to manage, which makes them the most common honeybee for backyard beekeepers. Russian bees are gentle but a little unpredictable—they’re a bit more challenging, and have a higher tendency to swarm, but are more resistant to common mites.

Beekeeping is easier than you might think

FILTER

Aleigh Acerni is a Charlotte, NC-based writer and editor who has written about everything from organic gardening to youth hostels to women’s issues. More at aleighacerni.com.

Fashionable All photos: Jim Meyers

TRANSPORT

You’ll spend more during harvest time and less during winter. Like many endeavors, you get out what you put in." Brener agrees. "You can make your time investment as big as you want," he says. "It’s an amazing process. They’re amazing animals." •

"Beekeeping is about helping bees do what they already want to do," says Mack. If you can garden, you can keep bees. With some planning, a little studying, and a lot of patience, your bees will thrive, keep your garden vibrant and give you a lovely homemade supply of raw, delicious honey. "Certainly there’s some learning and studying involved in getting started," says Mack. "Once you’re started, an hour a week most months of the year is plenty.

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PHOTO: Gerry Mack, MeckBees.org

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health

ALLERGIES

nothing to sneeze at

Want to get rid of pollen, mildew and dust mites for good? First, you have to know where they’re lurking. By Colleen Oakley

It’s spring. You throw open your windows with a renewed sense of hope. As your trees bloom, the sun shines and a warm breeze blows. And then you start sneezing... and you can’t stop. But the great outdoors aren’t the only culprit for your itchy, watery eyes. Certified Indoor Environmentalist Victor Gonzalez shares five surprising places allergens could be hiding in your house.   Houseplants Plants in a home can be a breeding ground for allergy-inducing mold. Standing water from over-watering, rotten leaves, and humid indoor conditions can encourage the growth of mold spores in houseplants and trigger allergies and asthma. The fix: Make sure you don’t over-water your plants, and maintain proper indoor humidity by using a whole-home dehumidification system.

Stuffed animals Your child’s snuggly friends could actually be harboring millions of dust mites. These microscopic creatures feed off of shed skin cells and live anywhere dust collects in the home— and can trigger allergy symptoms in a snap. The fix: Wash stuffed animals weekly in hot water to kill dust mites and their allergy-causing proteins.

Your new flat screen New products such as computers, TVs and children's toys can emit chemical fumes that can trigger or worsen allergies, causing runny noses and itchy eyes. Some new furnishings

and carpeting can also release volatile organic compounds (VOCs) into the air, irritating your airways. The fix: Most of these irritants will fade over time, but if you can, take the products out of their packaging and let them air out in a garage or well-ventilated space before placing them in the home.

Dinner company Pets aren’t the only ones responsible for animal dander in the home. Even if you don’t own a cat or dog, visiting houseguests who may have a pet at home can bring in dander on their clothes and bags. The fix: Put visitors’ coats and bags in a closed-off room or garage, and be sure to vacuum up any hair on the floor or sofa after their visit.

The bathroom floor mat Mold grows in damp places, and the bottom of the bath mat that you step on every day when exiting the shower can be a perfect hiding place for it. The fix: Wash your bath mat once a week, and be sure to hang your mat over an area where there’s air circulation after each use.

For more info on the allergy fighting properties of essential oils and how to use them to create natural cleaning products, go to oilessentials.org.

The Allergy Cleaning Arsenal Forget toxic chemicals and bleach (the fumes of which can make allergy symptoms even worse). Stock your spring cleaning caddy with these natural products to keep your house fresh and allergen-free.

Tea Tree Oil: Kills bugs and bacteria. Mix a few teaspoons with two cups of water in a spray bottle to clean surface areas.

Eucalyptus: Eliminates dust mites and has medicinal properties that can alleviate allergy symptoms. Put a few drops around your pillow at night and wake up with clear sinuses. Vinegar: Mixed with water or used alone, it’s the perfect cleaning solution for mirrors, bathrooms and kitchens. Baking soda: Mix with water to scrub out stubborn stains on countertops and bathtubs. Lemon essential oil: Mix with olive oil for a citrus-y furniture polish. March - April 2011

MEDWEST HEALTH SYSTEM presents Featuring internationally-acclaimed AUTHOR & POET

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tickets $45

breathein

St yle

boldly go Move over pastels. Brilliant colors and vivid florals dominate the spring style scene.

Made from eco-friendly wool felt, the Dahlia earrings from Feisty Elle are easy on your ears and the planet. Shown in this year’s hottest hue—a shade of pink that’s far from babyish. $36 • feistyelle.com

Known for her vibrant prints, we love that Virginia Johnson uses nature as inspiration for her designs. This merino shawl (shown in Japanese Leaf) is the perfect accessory for adapting to spring’s unpredictable weather. Wear it around your shoulders with a sundress or as a scarf on chilly nights. $195 • virginiajohnson.com

North Carolina native Kelly Lane is fearless (and quite genius) when it comes to color. A perfectly placed print down the front of her Plum Judy dress gives it that highly sought-after slimming effect. Clothing with color and a conscience: made with renewable materials and low-impact dyes. $198 • kellylanedesign.com

We’ve long lauded Orla Keily for mixing the bold with the feminine. (Really, is there a better combo?) The new Summer Flower Stem print shown on their bestselling Betty Bag combines black with an anythingbut-mellow yellow. Durable treated canvas allows you to carry this all spring and summer long! $269 • orlakiely.com

The name says it all. Texture’s “comfy skirt” is destined to become your go-to garment for work, play and travel (a hidden pocket can stretch to fit your passport!). Made from high-quality hemp and organic cotton, this skirt is worth “springing” for. $72 • textureclothing.com

March - April 2011

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Freedom’s Run

Series of events

Race for the Birds April 9 • raceforthebirds.org 7mi, 4 mi, 2 mi, kids run

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Inaugural Two Rivers Heritage Half Marathon at Harpers Ferry May 14 • harpersferryhalf.org 1/2 marathon, 5 mi, kids run

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Switch Vision created the first magnetic interchange lens technology, well suited for spring’s varied light conditions. Plus, the sophisticated polarized lens architecture makes vision so sharp that we’ve been wearing a pair of Cortina Fullstops for everything, from skiing to cycling. $249 • switchvision.com

Keen’s new messenger bags are made completely of refurbished materials—factory scraps that would otherwise go to waste. Each Cornell II Courier Bag includes a 17-inch laptop sleeve and uses different colors and patterns, as unique as it is sustainable. $90 • keenfootwear.com

Wool has been getting a lot of attention over synthetic fabrics thanks to its natural moisture management and anti-stink abilities. We’re eternally grateful to Vermont-based Ibex for introducing the Balance Light Bra, the first wool sports bra that also happens to be sexy and low profile—perfect for spring. $35 • ibexwear.com

The ideal length for spring cycling, Smartwool’s Ewetopia Knickers come equipped with a women’s specific 10mm chamois, covered in moisture-wicking, anti-bacterial merino wool. We love the knickers’ flattering fit that doesn’t lose shape thanks to an innovative nylon/elastic/ wool blend. $165 • smartwool.com March - April 2011

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martinsville Half-marathon & 5K presented by martinsville YmcA, march 26 smith River mini-triathlon at the Fieldale trail, may 21

Mob Mentality

It might be hard to believe, but the lettuce on that sandwich you’re eating was once dusted with dirt. And the potatoes in those chips? Buried in it. by JENNIFER HORTON photos by CRYSTALINE RANDAZZO

Within the fluorescent-lit, sterile environs of a supermarket, restaurant or kitchen, it’s easy to forget that the fruits and veggies you’re eating started out as mere seeds in the soil. If you do your shopping at the local farmers market, you’re probably more aware of where your food comes from than most, but if you really want to gain an appreciation for your food’s origins you’ll go straight to the source and join a mob. A crop mob, that is. And odds are there’s one not too far from you. More of a loose gathering of people than a formal organization with a strict membership, a crop mob is a collection of sustainably minded individuals who congregate on area farms to pitch in with a day’s work. Participants plant seeds, harvest crops and help with pretty much whatever a farmer needs doing. Mobbers, as the participants are sometimes called, are quick to point out that it’s not charity, though. Says Kimberly Coburn, co-founder of March - April 2011

Crop Mob Atlanta, "It’s not just aid. It’s a community giving thing where you work for people and they work for people." Kirsten Santucci, the founder of Washington DC’s crop mob, People for the Potomac, agrees. "The benefit goes both ways. You just don’t realize how much knowledge you soak up from spending an afternoon with the farmer, working side by side with them."

Planting the seed

Born in the triangle region of North Carolina less than three years ago, Crop Mob now has nearly 50 chapters scattered across the United States, each one full of people eager to get their hands dirty in the name of sustainable agriculture. But while Crop Mob is still in its infancy, the concept behind it is really nothing new. As Stephanie Stewart, a long-time participant in that first North Carolina group, explains, "It’s really been going on for hundreds of years; it just fell to the wayside when industrial farming came over." The idea is that naturally grown crops require extra manpower to raise as opposed to their chemically laden, conventional cousins. But as small, sustainable and organic farms regain their importance, the re-emergence of communities volunteering labor to support local farmers seemed only natural; Crop Mob was the logical extension. "It really functions on its own," says Stewart, "because there’s a need and people want it." For Coburn, it’s a win-win. "Volunteers want to learn, and farmers need the help." And help they get. Ashley Hawkins, one of the organizers of Richmond’s version of Crop Mob, Richmond Ground Up, recalls building a garden for a community center at one of her group’s first mobs. "We started from nothing and put in rows and rows of mulch," she explains, "It was just a really inspiring, cool thing to see that we’d started with a blank plot of grass and were actually able to build something on it in two days." Stewart relays a similar story when describing how her mob helped two farmers build rice paddies. "It was amazing. We started with a field of tall grass, dug out paddies and filled up the whole space…it was totally transformed." According to many of the people involved, farms and gardens aren’t the only things being transformed. Amy Rentenbach, a long-time participant in Atlanta’s mobs, was tired of big city life and considered moving before discovering the city’s group. "It’s growing the community in Atlanta," she claims, "We’re turning into a small community again." Stephanie, in North Carolina, concurs. "I’ve found some of my best friends through mobs; it’s like having your own support group."

Lending a farmhand

Interestingly, many of the people active with Crop Mob have no farming background. In Atlanta, Kimberly estimates the majority of participants are office dwellers like herself simply yearning for a way to reconnect with the land. Kirsten, who started DC’s chapter with no farming knowledge whatsoever, has had the same experience. "There’s such a variety of people: policy wonks, corporate workers…people just wanting to get out and feel the sunshine." Participants don’t need any special skills or talents to be able to contribute either. "Just enthusiasm and an interest," she says. And perhaps a willingness to break a sweat. Past mobs have done everything from planting onions and gleaning corn to 18

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clearing fields for sheep and building greenhouses. "And there’s always weeding," notes Kirsten, "and then when you think you’re done, there’s more weeding." If weeding’s not your thing, though, perhaps you’d be enticed by a home-cooked meal, some good music and a beer or two. Kimberly fondly recounts a morning spent working on "one of the prettiest properties we’ve ever been on" topped off by an "awesome" fish fry, a float in the farm’s river, and a few sips of home brew. At another, a few bands came and played and a local paper donated beer. "It was just out of hand fun," she reports. "Total hootenanny craziness." The typical mob gets started early to beat the heat, works for a few hours and then breaks for lunch. Some meals are potlucks, others are put together by the farm host or if you’re lucky, catered by an award-winning restaurant as is the case in Atlanta, where farm-to-table restaurant Miller Union volunteers to provide food for many of the group’s mobbing events. Then if you’re not totally

if you build it… Don’t see a mob within driving distance? Don’t despair. More than 50 people have started their own version of Crop Mob and so can you. While the initial organization, signing of waivers and other minutiae might be tedious, once it’s off the ground it will practically run itself. Along with the “Getting Started Guide” on the group’s web page, here are a few key ideas from Crop Mob veterans:

don’t go it alone Rope in another person to help get the ball rolling. Whether in the form of co-organizers or a farmer serving as a mentor to help with logistics, having someone to help shoulder the initial burden is a big help.

use social media Organize the group using a social media platform, ideally several. Word of mouth can only go so far, so stir up interest through Facebook, Twitter or a blog and keep it updated regularly so people know how to get (and stay) involved.

lean on other crop mobs… Don’t be afraid to reach out to other Crop Mob chapters. People who have walked the road before you can guide you around any potholes they may have encountered, giving you tips for what works and what doesn’t.

…but not too hard That said, don’t worry too much about making your mob just like everyone else’s. Depending on your location, the needs in your area may be slightly different and a tweaked version may be more appropriate. Richmond’s group, for example, tends to focus more on small community gardens while Atlanta’s gravitates to urban farms. There are as many different variations on the initial concept as there are flavors of tomatoes in summer. Make your own heirloom. They’re all delicious.

exhausted after a day on the farm, a few people usually hang around chatting about the slow food movement, dancing to music, sipping home brew or just re-forging their connection with the earth.

Reaping the rewards

The farmers, for their part, are simply grateful for the help. It takes a huge amount of labor for a small farm to grow food without all the chemicals and herbicides running rampant on industrial farms, and one day of 30 to 40 people pitching in can provide a rare day of rest. At Cane Creek Farm roughly 40 miles north of Atlanta, farmer Lynn Pugh says mobbers completed in three hours what would have taken her and her husband three weeks. They put up a hoop house, planted strawberries (all 2,000 of them), dug sweet potatoes, took down trellises, planted garlic and picked beans. "I had a long list of things, and they kept working," she says. "These were big fall jobs that take awhile." Lynn indicates they were more than just hard workers, though. "I really appreciated the people that came out. They had such a good spirit and were so cheerful and willing; it was a pleasure working with them." Some crop mobbers, though, don’t seem to get what all the fuss is about. For them, Crop Mob is simply a natural extension of their beliefs in living and promoting a sustainable lifestyle for their own health and the health of the planet. For Kimberly, Crop Mob doesn’t even feel like work. Unlike diets and things, she explains, "slow food is one of the few things where doing the right thing is actually fantastic and awesome and delicious."

Coming to a near you farm … To see if

there’s a mob nea take a lo r you, ok at cro pmob.org Involved" u n d er "Get and scro ll down to Most gro th e map. ups keep people n upcomin o ti fi e d g events of through a Facebo page, Tw ok itter, Goo gle group a blog, a s, n email lis t or a combina tion.

In the end, perhaps Stephanie sums up Crop Mob best, "We are just a bunch of people committed to supporting one another and the local food systems we believe in."•

Jennifer Horton is a freelance writer living in Greenville, SC. She enjoys sharing her love for the outdoors with others by writing about nature and the environment and all the beauty and excitement they have to offer.

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green living

Schedule savers

green time and me time By Cristina Santiestevan

Life seems busier these days, doesn’t it? It sometimes feels like we’re always on the go, with no time to stop, relax and just breathe. With these packed schedules, some of our best green intentions may slip to the side. After all, going green takes too much time, right? Not necessarily.

Here are a few tips to help you go green while ensuring that you still have some time for yourself:

grow for it For some excellent tips on choosing and growing natives in your garden, check out these books by William Cullina:

Wildflowers: A Guide to Growing and Propagating Native Flowers of North America

Cook and shop in bulk Thinking bigger in the kitchen means a smaller carbon footprint, saving time, energy and money. The next time you reach for a recipe, double it and stash the leftovers in your freezer. Bonus: having a quick and healthy frozen meal waiting for you at home will also help you resist those takeout temptations (and all the Styrofoam and plastic utensils that go along with it!).

Work from home Most of us travel to work, and some commutes can take an hour or more each way. If you can work from home just one day out of every five, you are cutting your commuting time by 20 percent. That means more time for you, and fewer carbon emissions for the planet. Bonus: teleworking can save you and your company money!

Native Trees, Shrubs and Vines: A Guide to Using, Growing, and Propagating North American Woody Plants

are both natural, switching to DIY sprays and scrubs also helps keep the earth a little cleaner. Bonus: Not keen on the vinegar smell? Add some lemon juice or your favorite pure essential oil! (We love lavender.)

Make your own household cleanerS

Garden with native plants

It sounds strange, but concocting your own cleaning supplies can save you time. That’s because you can clean almost everything with just two products: vinegar and baking soda. Mix vinegar with water for an allpurpose spray cleaner, and make a paste of baking soda and water for an all-natural soft scrub. Because vinegar and baking soda

Trees, shrubs and flowers native to your region are already adapted to the seasonal quirks of your yard. They will thrive in your garden, while requiring less time and effort from you. Less time gardening means more time to stop and smell the indigenous roses. Bonus: native flowers and shrubs will attract local birds and butterflies! March - April 2011

The

Power of the

More than just putting words on paper, journaling can help you reach your goals, and even change your life. by JAYME OTTO

ack in her mid-twenties, 44-year-old Sandy Grason couldn’t figure out why she was so unhappy. She was fit and attractive, with good friends, a lucrative career in sales, a company car and a home in Miami—and the nagging feeling that something was missing. Grason turned to a psychologist to help her work through her discontent. He surmised that Grason was harboring pent up anger since the time she was seven, when her father abandoned her, her mother, and her younger brother and sister. The therapist suggested Grason buy a journal, a common prescription for working through stress. On the first page, she was to write a letter to her absent father, a letter she would never give him. The point was to release those emotions. When Grason had packed away her anger, sorrow and pain when her father left, she’d also locked up things like passion and creativity. "If I could unleash the anger, my therapist thought I could reclaim my creativity, the tool I needed to redirect my life, to find happiness," Grason says. The problem was, she had never journaled before. Grason recalls putting a pen to a blank page as one of the hardest things she ever had

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to do. "But very slowly, as I kept dumping out things about my father into my journal, this other voice began whispering to me," she says. It was something she came to refer to as her inner voice, an insightful aspect of herself she’d also been missing. As she awakened her intuition, Grason would become an avid journaler, eventually stepping away from her unfulfilling career to author her first book (with a second in the works). After years of journaling and becoming a parent herself, she would make contact with her father and introduce him to her two daughters. Grason shares her process in her book, Journalution: Journaling to Awaken Your Inner Voice, Heal Your Life & Manifest Your Dreams. "The beauty of journaling is that it’s not just about recording and interpreting, it has the power to change who you are," she says. Psychologist Frank J. Sileo, PhD recommends journaling to his patients for this very reason. He describes it as a technique that helps us concretize our problems in order to work through them. The first step is just getting them out, and for most people, putting problems on paper is easier than verbalizing

Jot-Provoking Moleskine Passions Wellness Journal. Part of their Passions collection, the Wellness Journal includes personalized tabs and tools, a food chart, planning pages, and plenty of space for your brilliant thoughts. $19.95, moleskineus.com

The Belly Book by Amy Krouse Rosenthal. This clever journal makes a great keepsake for any mom-to-be. Week-byweek writing prompts and places for pics help jog that “pregnancy brain” for details, from morning sickness to maternity clothes. $16.99, josephbeth.com

Things to Make and Do by Nikki McClure. A beautifully illustrated journal designed to inspire. Divided into sections: Plans, Wishes, Dreams, Build, Explore, Learn, Make, Grow, Give and Find. Use it for recipes, drawings, musings—make it your own. $16.95, buyolympia.com

Penzu. Prefer typing? Unlike a blog, Penzu’s free online journaling service centers around your privacy. For only $19 a year, you can upgrade your account to Penzu Pro for perks like customization, tagging and a military-grade encryption lock. penzu.com

Journaling vs. Blogging Don’t confuse the two, says psychologist Frank J. Sileo, PhD. Doing so will negate the positive benefits of each. A journal is a safe place to work through personal issues, gain self-awareness and find insight, without directly affecting other people (who may be hurt or confused by being privy to such a workspace). A blog is a virtual support group, a place to share information and motivation with like-minded individuals. A good example would be starting a blog for new mothers, or for training for your first marathon, or for beating back depression.

them. "Journaling can quickly get to the core of a matter because writing frees us from the filters, judgment and defenses that can hold us back when we speak," he says. Sileo says journals can be particularly effective for goal setting, whether it’s a personal development goal, a career goal or a health goal. Similar to keeping a to-do list, journals hold us accountable. "Just seeing a goal in black and white, out of your head and onto paper can be very powerful," he says. Going a step beyond checklists, a journal is an effective problem-solving resource when striving toward a goal. According to Sileo, journaling helps people identify barriers in their training and motivation. Fitness, nutrition and stress management expert Luci Gabel couldn’t agree more. The Washington, DC-based wellness consultant likes to cite a study done by Kaiser Permanente on 1,700 people trying to lose weight. Those who wrote down their foods in a journal lost up to twice as much as those who did not. "A journal creates awareness, which is the first step toward change," Gabel says. She gives her clients "homework" assignments that include keeping a food journal. "When we write something down, we can look at it later from a distance, which allows us to see patterns in our eating choices that we wouldn’t have seen otherwise." So the actual "magic" of journaling isn’t magic at all. It’s mindfulness. Writing down your musings, venting your frustrations, logging your meals, listing your goals—all of these acts create mindfulness, in whatever area of your life you are focusing on at the moment. From family to fitness, and everything in between, you can be stronger, healthier, more at peace. You just need to pick up a pen and write. •

Tips on Keeping a Journal Forget the rules. You don’t have to write every day. You don’t have to write a certain length. Sometimes I write in my journal every day, sometimes not for six months.

Write about what interests you in the moment. Sometimes I keep a food journal, sometimes it’s a travel journal, sometimes it's just thoughts. I kept a dream journal for period of time, and it was interesting to see what patterns reoccurred. I plan to start a yoga journal soon. Thoughts that arise in subconscious moments are really fun to reread.

Don’t judge yourself. We write to get to the things that we’re too afraid to admit out loud. In order to be honest, I can’t be afraid, which means suspending all judgment while I’m writing.

Reread your journal. Or not. A journal can be just a place to dump your present moment. That’s how my mom does it. She’s never reread a single passage. I always reread mine. I like analyzing.

Advanced Tip: Experiment with unsent letters. The freedom of knowing there is no recipient will allow you to be honest enough to get to the bottom of what’s really bothering you. I’ve recently started writing letters to my emotions. Dear Uncertainty, Why do you keep coming around in this situation . . . Or Dear Sadness, I’ve seen you more than I’m comfortable with this weekend . . . Source: Samara O’Shea, author of Note to Self: On Keeping a Journal and Other Dangerous Pursuits.

Award-winning writer Jayme Otto writes about the people, places, ideas and events that are changing the way we think about the world. She works as associate editor at Elevation Outdoors, and contributing editor at Women’s Adventure. More at JaymeOtto.com. March - April 2011

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morel hunting

more about mor els

wild morels From Forest to Kitchen

Learn ho w to find them and whether local mo rel hunte rs are having a ny luck: morelm ania.com morels.c om mushroo mexpert .com

By Cristina Santiestevan

Spring is filled with wonderful excuses to venture outside: flowers, birdsong, and beautiful days of sunshine and warmth. But one of the best outdoor temptations is also one of the easiest to miss. Morels—small, delicious, forest-loving fungi. If you’ve never eaten a freshly harvested wild morel, this may be the spring to start. find Looking for morels is pretty easy. Finding them, however, is another matter entirely. These tasty little mushrooms are cloaked in such effective camouflage that they practically disappear into the forest floor. Successfully finding morels requires equal parts determination and luck. Extra luck is always good! The best way to prepare for a morel hunt is to learn to see them. Collect morel photographs or purchase a dried morel from a store. Spend some time learning the shape and coloration of morels. You want to train your eyes to recognize the vertical ridges and swirls. With enough practice, you really will begin to see the mushrooms on the forest floor.

harvest Once you’ve found a clump of wild morels, the rest is easy. Collect the mushrooms by carefully breaking or slicing through their stalk above the forest floor. Take care to leave the underground structure undamaged—the majority of the morel organism actually lives beneath the soil. Use a mesh bag or loosely woven basket to carry your morels home. Like all mushrooms, morels reproduce by spreading spores throughout the forest. Plastic and paper bags will prevent your harvested morels from spreading their spore. But, use a mesh bag or basket, and you’ll plant morels the whole walk home.

True or false? Confirm your haul is tasty, edible morels—and not the toxic false morel—with one easy step: Slice the mushrooms in half, from top to bottom. False morels have a spongy material all through their stem and top. If the center is hollow, you’ve got the real thing. Enjoy!

eat Few things taste better than freshly harvested morels. These wild mushrooms exude an earthiness that captures the feel of a springtime forest—fresh, alive and wonderful. Clean your haul by soaking the mushrooms in a bowl of lightly salted water, which will help encourage any lingering bugs to leave their morel-home. After five

or 10 minutes, remove the morels from the saltwater soak and pat them dry. Slice the mushrooms in half lengthwise—from top to bottom—and remove any damaged parts. Your morels are now ready for cooking. And, please, always cook your morels. While cooked morels are 100% edible (and tasty!), raw morels can induce nausea or worse. The best morel recipe is so basic that calling it a recipe may be stretching things. Simply combine prepared, halved morels with a chunk of butter in your favorite sauté pan. Cook over medium heat, stirring once or twice, until the morels are heated through, approximately three to five minutes. Serve the sautéed morels alone, or as a side with a meat or vegetable. More adventurous cooks will enjoy adding thyme, rosemary or other herbs to the sautéed morels. Better yet, fold the morels into a simple omelet or serve them on a well-buttered piece of toast. Combined with wine, morels make a robust sauce for steak or chicken. And everyone should try morels sautéed with fresh spring asparagus at least once—the two seasonal treats are at their best when enjoyed together.

when & where? Ignore the calendar and watch the trees to plan your morel hunt. Morels begin popping from the soil at about the same time redbuds and spicebush begin to bloom— usually March or April. By the time the dogwoods are done blooming, the morel season is over. Because hard-to-find morels tend to reappear in the same place ever year, experienced morel hunters are fiercely protective of their favorite hunting spots. Find your own morel patch by wandering through springtime woods, fields and orchards. Like most mushrooms, morels prefer moist locations, where they are protected from hot sun and drying winds. Although morels will grow near any tree, they seem to prefer tulip poplars, elms, cherries and sycamores. March - April 2011

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CHEF’S

CHOICE Female chefs dish on their favorite local farmers markets. by LINDSEY GROSSMAN

Washington, DC

Dupont Circle FRESHFARM Market Sundays Year-round (9am-1pm, april-december; 10am-1pm, januarymarch), 1500 block of 20th St., between Massachusetts Ave. and Q St.

Richmond, VA

The Byrd House Market Tuesdays from 3:30-6pm, MayOctober, adjacent to the William Byrd Community House in Oregon Hill

“I initiated this market—it has four organic farmers we support and buy from for the restaurant. Wonderful displays of fruits, vegetables, flowers, cheeses, breads...the market has become a community meeting place and has a good atmosphere. The chefs and I go every Sunday to buy produce for the restaurant and to make connections with the farmers. One of the farmers I’ve known nearly 15 years, and I supported the co-op he started by inviting and organizing farm tours for chefs from DC to introduce them to local organic food.” —Nora Pouillon, Chef and Owner, Restaurant Nora

“I like this market best because it’s not too big size-wise, but packed with quality growers. They also have a few food vendors so you can buy some prepared items for dinner or to supplement your fresh produce, and there’s a fenced-in area for kids to roam. The farmers are generous, too. Last summer they donated most of the unsold produce for us to use for the RVA Chefs2Schools initiative (we taught kids and parents how to cook healthy meals using fresh veggies).” —Ellie Basch, Executive Chef and Owner, The Lunch Porter

Charlottesville, VA

Charlotte, NC

“Growing up in Charlottesville, I spent many Saturday mornings at the market with my family, getting to know farmers and choosing our produce for the weekend. As a chef, utilizing local produce from farms surrounding my hometown generates great pride. The seasonal products created in Feast’s cafe abound with vibrant flavors and nutrition. It is truly a joy to cook with produce ingredients of the highest quality while also supporting local growers.” —Courtenay Evans, Chef/Café Manager, Feast

“I like it because it is best attended by a variety of local farmers and has the most selection. We’ve used apples from Nise’s Herbs, pork sausage from Grateful Growers, and tomatoes, squashes and greens from Fisher Farms. Though it’s not a farmers market in the traditional sense, I often go to Hillbilly Produce on Independence to buy North Carolina apples for the restaurant, because they are open long hours and are committed to offering local products.” —Ashley Boyd, Pastry Chef, 300 East

Charlottesville City Market Saturdays from 7am-12noon, AprilDecember, at the corner of Water St. and First St.

Charlotte Regional Farmers Market Tuesday-Saturday year-round and Sundays May-August, Yorkmont Rd.

Asheville, NC

North Asheville Tailgate Market Saturdays from 8am-12noon, Opens mid-April, UNCA campus. “I like it because it is real—that is, the farmer or producer must be there. I have patronized that market since the start of my life in this business (1987) and have been impressed by its growth.” —Laurey Masterton, President and Owner, Laurey’s

Atlanta, GA

Serenbe Farms and Artists Market Saturdays from 9am-12noon, May-November, at the corner of Serenbe Ln. and Serenbe Way in Chattahoochee Hills, GA “The farmers market at Serenbe is a true homegrown affair as our farmer Paige grows some of Atlanta’s best produce in our community’s backyard. Her table explodes with colors and smells and helps me to create the weekly menu for my restaurant. Fresh breads from The Hil, Peruvian coffee from a local roaster, artisan wares, cooking demonstrations, tunes from local pickers and visiting with neighbors make for a magical Saturday morning.” —Marie Nygren, Proprietress, The Farmhouse at Serenbe

Market Watch

Find farmers markets, family farms and farm dinners in your area through LocalHarvest (localharvest.org).

March - April 2011

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breatheability

q&a: Wendy Mallett Gilliland Yoga Instructor, Asheville, NC

Diagnosed more than 10 years ago with Primary Progressive Multiple Sclerosis, Wendy’s personal yoga journey began as a way to deal with her MS symptoms. She went from using a cane to opening her own studio and teaching 20+ hours of yoga each week. Today, Wendy teaches classes and leads outreach efforts at the Asheville Community Yoga Center, a unique place that offers free yoga to everyone. At 50 years old, she says she’s never felt stronger or more empowered. What does your practice mean to you? My practice became more connected for me as I realized how helpful it was in treating my symptoms and releasing stress. But practicing yoga is not only a connection within my own body—it’s also about recognizing the connectedness of all things. I feel the true essence of yoga is being able to share yoga off the mat through acts of kindness and compassion and teaching to those who may not otherwise be able to attend a yoga class.

Why did you decide to teach? My intention when I went through teacher training was to go deeper into my own practice, not to teach. As part of the training, we are required to practice teaching and I enjoyed helping others feel the benefits of yoga so much that my ex-husband and I opened up a studio together.

What kinds of yoga do you teach? While I have taught many different types of classes, I am currently teaching a Yoga for Seniors class, Core Strengthening classes, and Foundations of Yoga. Once a month, I teach a Black Light Yoga class incorporating yoga and dance in a fun flow. In addition, I offer workshops on the Foundations of Yoga, Yoga for Women in Transition and Renewing Your Spirit in Times of Stress.

When I practice, it helps me focus outside of what is not functioning right in my body to what is. Favorite poses? I love Natarajasana, or Dancer’s Pose, because it is empowering and heartopening, as well as Janu Sirsasana, or Head to Knee Pose, because it stretches while also making me feel humble to the practice and all that it offers.

What drew you to the Asheville Community Yoga Center? I found out about it through a friend and knew that I wanted to be a part of a center that offers yoga to everyone at no cost. It is what yoga is all about! I teach three classes a week, often sub for other teachers when needed and also help with the day-to-day running of the Center. The students who attend classes are all ages, all backgrounds, all levels. When they practice, there is a unity there and the differences simply melt away. It is very beautiful to be a part of.

What gets you going in the morning? Truthfully? I love that the “job” I do each day makes me healthier and helps other people feel better as well. Seriously, does it get any better than that? If you want to know what I do to start my day, I eat some fruit and yogurt or oatmeal and dance to music while I am getting ready.

How do you unwind at night? I listen to music. It is really an important part of my life and I love being lulled to sleep by sweet music.

What’s in your yoga bag? I have a Manduka mat that I have had since my teacher training. It has over 2,000 hours of practice on it and is still going strong! My iPod is filled with playlists for specific classes, something that I can spend hours tweaking to get it just right. And I keep three Danna Faulds books with me to choose inspirational readings in classes. Oh, and of course, always my water bottle which has an assortment of Asheville stickers on it and my own thoughts written with a Sharpie pen.

Find out more about Wendy and her offerings at bloomingselfyoga.com. For more info on Asheville Community Yoga Center, visit ashevillecommunityyoga.com. March - April 2011

family

eco camps Looking for an eco camp for your kids? Check out these options:

EcoCamp at the Georgia Nature Center Budding environmentalists will learn how to build solar-powered grasshoppers, grow pineapple plants, build birdfeeders with found materials and design green roofs. The camp is located in the 100-acre Indigo Nature Preserve in Watkinsville, GA. To take advantage of the setting, wetland visits and guided nature hikes are built into the curriculum to teach campers about indigenous plants and animals. Georgia Nature Center founded the camp in 2007 to give kids a chance to learn about the environment through hands-on activities. Camps run from May through July and campers between the ages of four and 16 can sign up for a weeklong camp or a single session. ecocamp.org

Eco Quest Camp Tried and true summer camp activities like swimming, arts and crafts, and freeze tag are mixed with environmental activities at Eco Quest Camp in Lansdowne, VA. The camp, which is part of DMB Sports Camp, was founded to meet the demand for camps with an environmental focus. The camps are held in July and August and each weeklong session has a theme. Eco adventurers between the ages of six and 10 can sign up for “The Sunny Side” to discover the power of solar energy while toasting marshmallows in a homemade solar oven or learn about wind power by flying kites and making paper airplanes as part of “Every Which Way the Wind Blows.” dmbsportscamp.com/ summer/eco

happy campers, happy planet

Gwynn Valley

Three-legged races, macaroni necklaces and talent shows are hallmarks of the camp experience. But as environmental awareness grows, so does the demand for camps that teach kids important lessons about protecting the planet. By Jodi Helmer PHOTO COUrtesy Gwynn valley

A camper helps out on the farm at Gywnn Valley.

Eco camps are hosted at independent camps and national organizations like the YMCA. Some camps integrate environmental education with existing programs, while others have created brand new curricula to promote eco awareness, serving organic lunches, cooking in solar ovens and learning about Leave No Trace ethics. 30

readbreathe.com

At Gwynn Valley, camp counselors practice what they preach. In an effort to lower its carbon footprint, the Brevard, NC, camp recycles all its paper, plastic and glass, composts food waste, and grows most of the food served onsite. The 320-acre camp is in the heart of the Blue Ridge Mountains and embraces a “back to the land” philosophy. Since the camp was founded in 1935, campers ages five to 12 have learned beading and weaving, participated in sports such as archery and kayaking, and helped out on the farm, feeding farm animals and planting vegetables. There is even an original gristmill onsite where campers learn how to make handchurned ice cream. gwynnvalley.com

Jodi Helmer is the author of The Green Year: 365 Small Things You Can Do to Make a Big Difference. She lives in Charlotte, NC.

Two green thumbs up.

The new 2011 Forester is your wheelbarrow, garden shed and greenhouse all rolled into one. Built in a zero landfill plant, it comes with Symmetrical All-Wheel Drive standard and has won more awards than any other small SUV.* Just a few reasons why it’s both gardener- and Mother Nature-approved. Love. It’s what makes a Subaru, a Subaru.

*Claim based on cumulative awards won since 1997 from Car & Driver (5 Best Trucks), Edmunds.com (Editor’s Most Wanted) and RL Polk & Co. (Polk Automotive Loyalty Award).