AT-HOME CHICKEN SPIEDIES

1 tsp. paprika

½ tsp. dried rosemary

1 ½ tsp. dried basil or 1 tbsp. fresh, chopped

2 tsp. dried oregano

Three to four fresh leaves, minced (or 1 to 2 tbsp. dried, if you don’t have fresh)

3 to 4 lbs. boneless, skinless chicken breast, cubed

Soft Italian-style sub rolls, for serving Wooden skewers tips: n Store the marinating chicken in a glass or similar non-plastic container in the fridge. Plastic will absorb the scent of the marinade and may also leech the smell into the rest of the fridge. n Before cubing the chicken, prick it all over with a fork. n Soak your skewers in water for about 30 minutes before grilling.

Directions:

Combine all marinade ingredients (oil through mint) and whisk.

Pour marinade over cubed chicken breast.

Refrigerate for up to three days, but at least overnight.

When ready to cook, skewer chicken cubes and grill over medium heat.

Serve on fresh Italian rolls. +

BY CHELSEA FRISBEE JOHNSON

This month, I got to interview Kelsie Rockefeller, owner of Yoga People Oneonta and a truly talented yoga instructor who has created a welcoming, holistic space for the local community, students and visitors alike to partake in the ancient practice of yoga. We also spoke about self-care practices anyone can easily integrate this summer. From cooling foods to allowing yourself to some downtime amid the fire of summer, there’s something for everyone. tell me about yoga people oneonta and how yoga contributes to your clients’ overall wellness.

Rockefeller: Yoga People Oneonta is the area’s only dedicated yoga studio and, as such, we intend to serve as a home and resource for anyone seeking to learn about or practice yoga in its various forms. Our approach is steeped in the core practices of:

• Awareness - Both the intimate awareness of self as well as how this ripples out to community awareness;

• Balance - Comprised of empathy, patience, joy and the ability to adapt to changing environments; and • Stress Management - Especially as it relates to pain management, injury prevention and techniques that help tone and downregulate the nervous system. Our weekly class offerings seek to provide a full spectrum approach to wellness –from gentle and meditative, to hot and challenging, as well as regular workshops that integrate a yogic lifestyle beyond its physical practices. Wellness is complex, and one size does not fit all the time; what is balancing and nourishing in one season or for one person is not the same for the next. Many people have tried and abandoned yoga because they went to a class that was not the right fit for them at the time. Our programming is guided by both Ayurvedic and Yogic principles to acknowledge the changing landscape of community wellness needs.

What are the top three wellness practices that you recommend to clients at this time of year?

Summer, as you might guess, is ruled by the element fire, but also water. When the fire goes unchecked, the water boils, steams and evaporates. We tend to be more impatient, more energized, more “get-itdone” and even more dominating in this season, so the task of summer balance is to emphasize the cooling and flowing nature of water as a complement to our fiery energy. First, cooling foods, like those that comprise the cuisine of the tropics – lime, coconut, cilantro, cucumber – are excellent choices this time of year. Second, with all the extra energy, some folks might love to get in a sweaty “Hot Power” class, but if doing so, emphasize postures that take concentration, like balancing poses and back-bending poses, while minimizing postures that compress the belly, like twists. This is also a great time to practice more patience-focused yoga, like Yin and restorative, so long as you find yourself able to enjoy that downtime rather than wait impatiently for it to end. Finally, the absolute best thing you can do when you’re feeling fiery in the summer is get involved in passion work – volunteer, teach or speak about a topic you love, organize a potluck, anything that gets your heart involved!