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FROM THE PUBLISHER
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Hello and Welcome to Summer! I know summer officially starts on June 20, but I think we are close enough to start the season. June is the month for dads and grads, and in honor of dads, this edition of Moxie Magazine features men with moxie and is packed with content that you will love. The summer of 2020 was challenging at best, and at times, it felt like an episode of the Twilight Zone. Last year our team had worked for months on our June feature on Johnny Nguyen and the Nonla restaurants. As publication time rolled around, it became evident that we would be unable to print and distribute the magazine as usual. The feature and Heather with her cover that we all Papa in 2007 loved so much
“ And so with the sunshine
went unprinted and became a virtual edition. I am delighted to finally bring this great feature to print in this edition.
and the great bursts of leaves growing on the
This year, on June 20, we will celebrate dad, and we are pleased to bring you some great recipes that dad will love. Plus, we share some of the best restaurant patios in Southwest Michigan if you want to skip the kitchen and treat dad to dinner out.
trees, just as things grow in fast movies, I had that familiar conviction that
I hope that life is starting to return to (somewhat) normal for you and your family. It has been an amazingly long 15 months, but it seems that we are finally on the road to recovery. Get out and enjoy the sights, sounds, and smells of summer.
life was beginning over again with the summer.” F . S C O T T F I T Z G E R A L D ,
Lots of Love,
T H E G R E AT G AT S B Y
- Heather
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contents
TOP PATIOS SWMI 22 AROUND
LIFE
FOOD & DRINK
6 | Friendshipping
12 | R estaurant Review Nonla Tour
10 | Look Who’s Talking Johnny Nguyen
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22 | Top Patios to Enjoy Summer Around Southwest Michigan
24 | Grill Out - Marinated London Broil - Grilled Garlic Shrimp
26 | Getting a Divorce: It’s Pretty Scary
- Crispy Grilled Potatoes
29 | To the Class of 2021
- No Bake Nutella Cream Pie
HEALTH & FITNESS
MOVING FOR ALL THE RIGHT REASON
30 | Father’s Day Favorites
8 | Cheers to Eating the Rainbow
- Boozy Nutella Shake
18 | Why Intuitive Eating Is Not Enough
- Juicy Lucy Burgers
32 | Find Your Balance 34 | Moving for all the Right Reasons
BEAUTY & FASHION 16 | The Pearl
HOME & GARDEN 14 | Stop the Sting 27 | Mosquitos, Fleas & Ticks: How to Protect Your Family
20 | Style Tips THE CLASS 18 OF TO 2021 ON THE COVER
Photography by Grace Photography www.gracephoto.com 269-668-6700
THE PEOPLE WHO MAKE IT HAPPEN PUBLISHER: Heather Dombos hdombos@moxiemediagroup.net SALES & MARKETING: Brenda Murphy bmurphy@moxiemediagroup.net LAYOUT & DESIGN: Alicia Pauwels apauwels@moxiemediagroup.net
CONTRIBUTING WRITERS: Emily Betros Kim Carson Ashley Carter Youngblood Kelly Duggan Rachel Kirtley Heidi McCrary Jenny Opdycke Dr. Marti Peters-Sparling Elizabeth Precopio Hannah Reuter
Marlita Walker Demarra D. West WEBSITE: moxiemediagroup.com
BY MAIL: Moxie Media Group, LLC P. O. Box 2284 Portage, MI 49081-2284
THIS PUBLICATION PROUDLY SUPPORTS MASTERMIND
FOR SALES INFO: 269-350-5227 BY EMAIL: info@moxiemediagroup.net editor@moxiemediagroup.net sales@moxiemediagroup.net
June 2021
5
g n i p p i h s d n Frie FR
Y. O J S I P I ce, IENDSH
stenan u s , t r o f It’s com mutual sharing.” ,& protection
BY KIM CARSON
R
ecently I interviewed Jenn Bane, author of the book FRIENDSHIPPING: The Art of Finding Friends, Being Friends, and Keeping Friends. In 2021 we can connect with people worldwide more easily and more quickly than ever before, but are they really friends? How do we find a friend, and what qualities should we be looking for?
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with people you haven’t seen in many years, or maybe you drop some friends, and you move on; it’s whatever works for both people.
ADVICE FOR FRIENDSHIPPING
Friendshipping expert JENN BANE doesn’t believe that there is one single definition of a good friend. One thing Jenn learned about friendship is that it comes down to joyfully sharing your life with someone else. Friendship is joy; it’s comfort, sustenance, protection, and mutual sharing.
Jenn’s advice for people looking to deepen their current friendships or become a better friend is to communicate. It sounds cheesy, but it really is vital. For example, if you wish your friend would text you back more quickly, or maybe you’d like to see your friend on a video call more often, you do need to say it. Your friends, even your close friends, cannot read your mind. You need to say what you need, and you can say it in a very kind way.
Friends can open your world to ideas and concepts. What’s unique about adult friendships and maybe what’s difficult about them too is that you’ll shed friendships throughout your life. You can reconnect
We’ve all had a friend at some time in our life say, “I want to talk to you about something but just don’t know where or how to start.” For my closest friends, I always say, “Aren’t we past this point in our
June 2021
relationship? Just say it. I know your heart. I know the spirit in which you’re delivering the message comes from a place of kindness, not criticism.” Jenn says if a message is delivered in kindness, but they want, need, or concern is received negatively, you may want to re-evaluate that friendship. The word to remember is kindness. Your true friends don’t want to hurt you, they want to make your life easier, and they want to help carry your baggage. They definitely don’t want to make your life harder. Jenn and her best friend, Trinn Garritano, host the Friendshipping podcast. You may catch them settling a friendly dispute, giving advice on a new friend who has suddenly become a cling-on, or listening to heartwarming stories about what makes decades-long friendships last. The podcast focuses on making friends as an adult, and this can be difficult. Yet she
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sees it as a skill: something you can get better at, something you can work on. You can get better at small talk. You can get better at being kinder to yourself. You can get better at going to new places.
WHO ARE YOUR REAL FRIENDS?
Your social media page is probably full of friends, fans, and followers, but are they really that? Jenn reflected on how she has very few friends:
“My inner circle is a very closeknit group of my nearest and dearest friends. And while I love all the friends outside that circle, they don’t get as much of my time and attention, and that’s a big part of adulthood. So invest in the friendships that are working rather than the ones on the periphery. It’s okay to be selective about who you spend your free time with.” I shared with Jenn some of my closest friends are phone friends because we no
Mon, Tue, Thu, Sat 9:30-5:30
Wed, Fri 9:30-8
longer live in the same city. But do phone friends, people you haven’t seen in the flesh for years, count as real friends? Jenn jumped at this one saying, “I think if it feels like a real friendship to everyone involved, then it is a real friendship. There’s no such thing as one single definition of a friend. I have friends I haven’t seen in years, but we still text jokes to each other and stay connected. That’s a real friendship.” And what about the friends who want to float in and out of your life? How do you know if the friendship is healthy or toxic? Jenn’s advice: “Listen to your instincts. If it doesn’t feel right to return to an old friendship, don’t do it.”
WORK FRIENDS
Lastly, we spend so many hours at work and workplaces have rules against it but, what’s your opinion on work friendships? “Well Kim, you know I met the co-author of my Friendshipping book through work, so I know for a fact that you can make close friends with co-workers, and they can feel like family. However, this is extremely rare, and it’s never happened
Sun 12-5
again. For many reasons, we do advocate a cautious approach to making friends in the workplace. Boundaries and respecting someone’s boundaries is essential and having boundaries is not unkind.” I still believe in a post-COVID world, and when it does arrive, where do we start making friends again? “The best place to start is by putting yourself in the right room, and the right room might be a book club at the library; it might be volunteering at your local food bank or shelter. Put yourself where the people are and just be curious.” Check out Jenn’s podcast FRIENDSHIPPING WITH JENN & TRIN, available through Apple Podcasts, Google Podcasts, or your podcast app of choice. Kim Carson Kim is an Author/ Podcast/TV/Internet personality. Watch and listen for her on WGVU TV’s Kalamazoo Lively Arts and J. Schwanke’s Life In Bloom. Learn more at kimcarson.online and fb.com/kimcarson
June 2021
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Cheers TO EATING THE RAINBOW
I
n light of June being National Fresh Fruits & Vegetables Month,
it is befitting to highlight that ample fresh fruits and vegetables are critical to our overall well-being, not to mention are downright delicious. And fresh options are bountiful during the summer, from your local farmer’s market to growing your own garden to fruit & vegetable stands in the proximity of any of our beaches. Fruits and vegetables are the gold standard for nutritional health benefits, including a lower risk of terminal diseases and a decreased chance of breast cancer.
Berries, for example, especially blueberries, are rich in antioxidants, vitamin C, vitamin K, fiber, and more, and some studies show that regular consumption of berries may help protect against breast cancer.
Leafy greens like spinach, kale, and swiss chard are an excellent source of fiber, calcium, magnesium, vitamin A and vitamin
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June 2021
K. Additionally folate, which is essential for women of child-bearing age.
Cruciferous vegetables, such as broccoli, cauliflower, Brussels sprouts, cabbage, and kale, are also full of antioxidants. They have high amounts of vitamin, A, C, and K. Cruciferous vegetables also contain sulfurcontaining compounds called glucosinolates, which have been shown to have cancerfighting properties, reduce inflammation, regulate blood sugar, and enhance heart health. Avocados are high in monounsaturated fats, which helps with reducing spikes in blood sugar when incorporated as a balanced meal or snack with other foods. Unfortunately, this isn’t one you can get fresh since Michigan’s climate is too cold, but it was too much of a superfood to not highlight it. In fact, all fruits and vegetables have an abundance of goodness for the body, mind and soul.
If you can’t go fresh for whatever reason, no worries, there’s not much difference nutritionally between fresh, frozen, canned, and dried fruit and veggies. In fact, most frozen and canned products are processed within hours of harvest, so the nutritional value is locked in quickly.
So go ahead and enjoy the expansive palette that fruits and vegetables have to offer during the month of June and well beyond! Demarra D. West MA, LPC, PCC, RYS
Demarra is a certified yoga teacher, Reiki master, licensed therapist, and entrepreneur who has a deep passion for all things women and wellness. She is the founder of Be Well Beautiful Woman, a global platform created for women to heal, have abundant joy, and immense business success.
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| LOOK WHO’S TALKING |
PHOTOS BY GRACE PHOTOGRAPHY
JOHNNY NGUYEN
If you are a foodie living in southwest Michigan then you know all about Nonla. Whether you are enjoying the Bo Luc Lac (Shaking Beef) at NONLA VIETNAMESE STREET FOOD in Mattawan, a Baja Fish Taco at NONLA TAQUERIA in Schoolcraft, the Heo Quay Banh Mi from NONLA BANH MI TO GO in downtown Kalamazoo or grabbing a juicy burger or chicken sando (Nonla style) from one of the two NONLA BURGER locations in Kalamazoo, it is very easy to tell (and taste) that you are enjoying world-class cuisine. Most of us know and love the food. Now we are pleased to introduce Moxie readers to the very talented chef, co-owner of Nonla, husband & dad:
JOHNNY NGUYEN.
CHECK OUT ALL OF THE NONLA LOCATIONS
*Rerun from June 2020
NONLA VIETNAMESE STREET FOOD 24050 Front Ave, Mattawan | NONLA TAQUERIA 321 N. Grand St, Schoolcraft | NONLA BANH MI TO GO
436 S. Burdick St, Kalamazoo | NONLA BURGER 2103 S. Burdick St, Kalamazoo ∙ 1700 S. Drake Rd, Suite A, Kalamazoo 10
June 2021
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Johnny, thanks for taking time to talk with us. Tell us a little about yourself.
Though my family moved from Vietnam as refugees in the 70s to flee from war I, the youngest of 7, was born and raised in southern CA. My parents worked hard and owned a fish market and my mom was a seamstress. My older brother Tho was a chef working at a fine dining Italian restaurant and he inspired me with food. My first job was 16 working the kitchen at a dairy queen. By 18 I had already moved up into working at a fine dining restaurant (5 Feet in Laguna Beach), after 3 years of working my way up from chef de partie to Sous Chef I moved on to be the opening Sous Chef for the new Montage Resort in Laguna Beach. It was a five-star, five diamond resort, it’s safe to say at that young age my ego was embarrassingly large (in hindsight). At 25 I moved up to San Francisco and worked at a 2 Michelin star restaurant and was there for 3 years until I met one of my now good friends and became an executive chef for his restaurant group while we opened restaurants and grew. Between that time and now there was lots of change and adventure, even living/working in Maui for a bit.
we were bringing something unique to the area. And that joy (though very stressful with the ups and downs of a new business) made it pretty easy to jump on every new idea I had or building we fell in love with. My wife and I both love food and there are restaurants we have been to that mark milestones and give us the best nostalgic memories. That’s what we try to create each time we open something.
What brought you from the west coast to southwest Michigan?
When we first found out we were having Olive we knew we wanted our daughter to grow up near family; Kelly is from MI. I knew that it was time for me to open a restaurant of my own and when visiting Kelly’s family for Christmas we found a building in Mattawan which we fell in love with and knew that was it! (The building became Nonla Vietnamese Street Food.) We moved from California to Michigan in April 2015, worked on the restaurant everyday (Olive was born in May) and we opened early July 2015.
Give us a little background on the development & expansion of Nonla.
Nonla in Vietnamese is actually two words–Non la. It is the straw hat worn working the rice fields in Vietnam. I never really had a plan of how many restaurants this would grow into. We loved being a Nonla so much and knew
How do you balance the demands of running a successful/expanding business with being a husband & dad? Is there ever really a balance? I feel like it teeters back and forth... one thing is always getting more or less. This is the part of my life I couldn’t do without Kelly. When it comes to family, she keeps everyone happy, confident and easy going. She calls me out and holds me accountable with the restaurants and kids. I love that I have the flexibility to see my kids throughout the day if I get the chance and on those nights that I get home late and miss seeing them I know; Kelly has my back and tells them their Papa loves them and can’t wait to see them in the morning. I really enjoy being a dad. What’s not to love about a little army of people boosting your ego calling you a superhero and bragging that you are the coolest guy ever? I love teaching them new things.
What is your secret to success?
Just to always work hard. There is no easy way about it, or quick buck in life. You just have to wake up every morning, give your all and do it again the next day. You make your own path in life and no one is going to hand you a map.
You and your wife, Kelly, have a beautiful family. Tell us about them.
I feel really grateful to have a family. Both my wife and I are from big families and on our first date learned that we both wanted the same. In less than five years aside from opening 5 restaurants we had four kids. Olive, Bea, Hugo & Penn. They are the whole reason I work so hard. I want to make them proud and show them anything can be achieved through hard work. We’ve built these from pretty much nothing and they get to see every part of that with their parents working side by side.
the days we are closed. So, at the end of each day I feel fulfilled and look forward to the next.
If you could give your 20-year-old self one piece of advice, what would it be? 20 year old me? Ha! I’d say check yourself before you wreck yourself. I was so cocky.
What is your favorite Nonla dish?
Honestly my favorite thing to eat in the kitchen is just white rice with green onion and egg.
What is your favorite part of owning/ running a business?
My favorite thing about owning a business is the freedom. I don’t need to get something approved before moving forward with an idea or change. I can mix things up as often and drastically as I like, which, being a chef, is really exciting to have. I don’t want to paint a picture that this is a walk in the park though. There is CONSTANT stress and worry, you work 7 days a week. Before opening Nonla Burger our good friends the Monks moved out from CA to partner up with us which has been a godsend when it comes to these businesses working efficiently. But you get what you put in and our kids tote around with us to help fix and repair, on market runs and food orders on
What is your favorite meal to prepare?
Chefs get this question a lot, my favorite meal to prepare is whatever I’m craving that day.
What would your “last meal” be?
My wife was laughing so hard at this question because she knew without me even saying: Oreos and a Coke.
Any words of advice for our readers?
As far as business goes: Be realistic and stay humble. As far as food goes: It’s good to appreciate the finer things but that doesn’t mean the basics aren’t great in their own right too.
June 2021
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| RESTAURANT REVIEW |
Fish Sauce Chicken Wings
Baja Fish Taco
NB Double Burger
NONLA
TOUR
Although they have only been around for about five years, the Nonla restaurants have quickly become my favorites. I decided it was impossible to choose one to review, so I went on a little Nonla Tour to three of their five locations to share with you what they offer!
I STARTED WITH NONLA VIETNAMESE STREET FOOD.
They were the first one to open. This location is a small, cute brick building that sits in the small town of Mattawan. There aren’t a ton of tables, but they do have a small patio for extra seating on nice days.
The staff was incredibly helpful and friendly when I ordered. I had a lot of questions since I had not ever had a lot of what was on their menu. I ended up ordering quite a lot to share with some friends so I could try a little bit of everything. Every single thing was delicious!
WHAT YOU SHOULD TRY FROM THIS LOCATION: LOCATION :
Canh Ga Chien Nuoc Mam (Fish Sauce Chicken Wings)
These wings were the perfect mix of savory and sweet with a little kick from the chilis. The skin is crispy on the outside with tender and flavorful chicken when you bite in. I also really enjoyed the parmesan truffle fries! Everything here is amazing. Don’t be afraid to ask questions, the staff is more than happy to help!
NEXT UP WAS NONLA TAQUERIA.
Truth be told, the Taqueria sits across the street from my place of work, so I frequent this one the most. But the location isn’t the only thing that’s appealing to me! The taqueria offers a wide variety of street tacos, burritos and some delicious sides. They make my all-time favorite guacamole!
WHAT YOU SHOULD TRY FROM THIS LOCATION:
Baja Fish Taco
These suckers are my weakness. They are delicious tempura fried fish sitting in a corn tortilla with refried beans, shredded cabbage, pico de gallo and a little bit of sriracha aioli to give it a little kick. If you are not a fish fan, try the Chilorio (braised pork) Street Taco. They are a close second for me!
LASTLY, I VISITED NONLA BURGER. This is probably their most popular restaurant and were able to open a second location earlier this year!
I went through the drive-thru since by the time I got there, Stay at Home orders were issued, & all sit-down restaurants closed their dining rooms. Again, the staff was friendly as can be. I love this. The restaurant business can be stressful. It tells me that the families that own them run them in a way that makes it fun for their staff and that they are well taken care of.
WHAT YOU SHOULD TRY FROM THIS LOCATION: NB Double Burger
It is two patties on a white bun, American cheese, onion, lettuce, tomato and their signature Nonla spread. It is a big juicy hamburger and it sounds pretty standard but let me tell you it has some magic in there. I am not sure if it’s their spread, the beef or just the combination of things but it’s so good! Get their fries too. They are delicious!
It would be impossible for me to pick my favorite of the Nonla Restaurants. I’m just so happy they have chosen to bring their delicious food to our community. All the restaurants often change this up by running daily specials. They also all offer some AMAZING desserts that change daily as well. Make sure to follow their restaurants on social media so you can see what specials they run. I encourage you to go on a Nonla Tour yourself to discover some new & amazing food!
Elizabeth Precopio Elizabeth Precopio is a hairstylist by day and 24/7 food enthusiast. She visits restaurants in the Kalamazoo area and blogs about her experience at feedmekzoo.com
Again, their staff there is amazing. They answer my questions and help me pick what to get. They have gotten to know all of us at my work and sometimes greet us by name. They are incredibly friendly! *Rerun from June 2020
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June 2021
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PEST PROS OF MICHIGAN
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STOP THE STING
PREVENTING WASPS When summer comes around, we are all ready to hit the beach, be outdoors, BBQ, and soak up the sun. However, there is one thing that we don’t look forward to, and that is stinging insects. Each variety of stinging insects serve a purpose, but I will mainly focus on a fierce defender, wasps.
If you’ve ever been stung by a wasp, you can attest to the fact that the sting packs a punch and can have long-lasting effects. If you are like me in the summer of 2019, then you may have discovered you are allergic to wasp stings. I was out on a stinging insect call evaluating the situation. There was an underground nest located in a customer’s landscaping that was very active. Usually, you have to be some threat to their nest for a wasp to attack. This was not the case for me—probably because I was giving off a pest control vibe. I was standing about 50 feet away from the nest, chatting with the customer when I got stung three times out of nowhere; in my eye, on my hand, and on my elbow, all from the same
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June 2021
wasp. Not only did the stings cause me severe pain, but I ended up in urgent care with hives all over my body. My right hand was double the size of my left hand.
A LITTLE ABOUT WASPS
A unique characteristic of wasps is that they can sting multiple times. They don’t have any barbs on their stinger, so they can go in and out without getting stuck on your skin. They can have two different types of nests: hanging nests or cavity nests. The nests can be located just about anywhere, from trees, to under eaves, or even on low ground cover. Wasps make a new nest each year and only use it for the season. Once the season is over, the queen will find a suitable location to overwinter, so people will notice wasps in their homes in the fall and winter. When spring comes around, she will find a new place to build the nest. This is why the spring and early summer make the best times to get the preventative treatment done. This makes sure your house is not an ideal place for the queen to start building her nest. Even if she has already begun building a nest, a treatment will prevent a mature nest from growing.
PREVENTATIVE TREATMENT
The worst place for a nest to be is on the inside of your wall, especially when we live just on the other side. This happens when there is a point of entry from the outside, allowing the wasps to penetrate their way into a wall void, usually between two studs. That gives them a good 15-inch wide cavity in the wall to build and grow their hive. They are always looking to increase their space, so over time, they will start scratching and chewing their way through the drywall. You would be surprised at how many service calls we get to treat this type of situation.
There is still hope if you miss the window for preventative treatment and you’re already noticing a mature hive. I received a call this past summer where a customer had dozens of wasps flying around their living room. Come to find out, the wasps had entered his structure from a light fixture on the exterior of the house. The nest was expanding so much that they weakened the inside of the wall by chewing and scratching the drywall. The customer assumed there was a water leak somewhere because the wall was becoming warped. He went to feel for moisture, but his finger went straight through the wall, and wasps came pouring out. We blocked the hole in the wall with duct tape for minimal exposure and safety reasons, and I treated the exterior entry point. The product I used has a transfer effect component to it, meaning one wasp could potentially kill the entire hive if it comes into contact with the treated area. This specific treatment only required one follow up and the wasps were eliminated. To avoid the painful sting, damage to your property, or allergic reactions, I highly recommend getting ahead of the game with a preventative treatment in early summer. Another good option to keep the wasps away is to be on a seasonal service. These services are consistent through the summer months, taking you into late fall, assuring total protection all summer long. Amber Byars Amber is the GPC Operations Manager at Pest Pros of Michigan. Amber’s superpower is building relationships by being a leader for her team and working closely with customers to solve their problems. She is proud to be a driving force behind the Pest Pros mission and is passionate about minimizing stigmas in the pest control industry.
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June 2021
15
The
Pearl BY DOUG MITCHELL
Pearls have been adored by people of countless cultures for centuries. They’ve been a timeless symbol for class, chastity, and purity. While the most familiar pearls come in cream and white, pearls can be found in a variety of colors and types.
HISTORY Pearls were first mentioned in ancient texts around 2200 BC by a Chinese historian. From those ancient times until the discovery of the New World in 1492, some of the outstanding sources of natural pearls were the Persian Gulf, the waters of Ceylon (now Sri Lanka), Chinese rivers and lakes, and the rivers of Europe. During Christopher Columbus’s 1498 and 1502 voyages to the New World, he repeatedly encountered native people adorned with natural pearls. However, within a hundred years, these natural pearl sources had declined due to overfishing, pearl culturing, plastic buttons, and oil drilling.
CULTURED VS NATURAL PEARLS There are two primary types of authentic pearls in the world, often compared to one another: cultured pearls and natural pearls. Fact is, both types are real gemstones, but it’s the way they are formed that makes them different.
Cultured Pearls Pearl cultivation involves the process of pearl farmers physically inserting an irritant, such as a shell bead nucleus, inside the soft tissue of the mollusk. From there, the layers of nacre are formed naturally, just like with natural pearls. Most pearls available on the market today are cultured. Natural pearls are much rarer and, therefore, much more valuable.
Natural Pearls
LORE Pearls are treasures from the Earth’s ponds, lakes, seas, and oceans, and they’ve always embodied the mystery, power, and life-sustaining nature of water. The spherical shape of some pearls led many cultures to associate this gem with the moon. In ancient China, pearls were believed to guarantee protection from fire and fire-breathing dragons. In Europe, they symbolized modesty, chastity, and purity.
A natural pearl is formed organically when an irritant accidentally finds itself inside the oyster’s soft tissue muscle. This irritant, such as seawater sand or dust, activates the oyster’s defense mechanism, causing it to produce layers of secretions. The secretion (also called nacre) slowly develops into a natural pearl. It takes the right mollusk, the right irritant, and the right timing for all of this to happen - making natural pearls so incredible. Due to the high demand for these gorgeous gems, mankind came up with a way to successfully create real pearls - with some intervention.
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FORMATION, COLOR & TYPES OF PEARLS Pearls can be formed in any mollusk. The natural color of a pearl depends on the type of mollusk in which it is created. For example, Akoya pearls form in saltwater mollusks and come in white, cream, or light grey. Below are some examples of different types of pearls.
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AKOYA Formed in saltwater Pinctada fucata mollusks. These pearls primarily come in cream, white, light grey. Sometimes these pearls can have overtones of pink or green.
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TAHITIAN Formed in saltwater Pinctada margaritifera mollusks. These pearls are famous for their darker hues in eggplant purple, peacock green, and various tones of grey.
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SOUTH SEA Formed in saltwater Pinctada maxima mollusks. These pearls are primarily found in silver, white, and golden colors.
FRESHWATER Formed in freshwater Hyriopsis cumingii (hybrid) mollusks. These pearls are usually found in lakes and ponds and come in a wide range of colors.
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INTUITIVE EATING IS NOT ENOUGH WHY
BY ASHLEY CARTER YOUNGBLOOD
Intuitive eating, or merely paying attention to our body to guide what we should, does not take into account two important components: cravings and addiction.” BEGINNING WITH MINDFULNESS
CRAVINGS
The research about the impact of mindfulness on healing a variety of different kinds of topics is conclusive: it works! Chronic pain. Trauma. Alcoholism. You name it. And, ideally, we should do everything with a deep sense of intention as we listen to what we need in the moment.
The body has cravings, whether for food, sex, or a good movie. This is a natural part of our human existence. However, as Marc David outlines in his book, “Nourishing Wisdom: A Mind-Body Approach to Nutrition and Well-Being,” we have three types of cravings. This makes it difficult to discern if that craving we are having for bread is really because our body needs additional fiber via a certain grain or if it is because, put simply, bread tastes good or serves an emotional need at the time (e.g., a reminder of that bread your late grandma used to make).
However, given that humans are different from other creatures in the way we feed ourselves (e.g., sometimes for pleasure, as opposed to always being a response to a primal drive), intuition can only get us so far. So, suppose we are using the “intuitive eating” approach of merely paying attention to our body as a guide to what we should eat. In that case, we are forgetting about two important components: cravings and addiction. And, if we want to avoid overeating and learn how to nourish our bodies in a healthy way by choosing foods that are supportive, we cannot forget about these two important factors.
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Supportive Cravings – These are the cravings that are instinctively healing and biological, like when a dog eats a certain food high in a nutrient that helps settle its upset stomach. While these instinctual drives may not make scientific sense, they restore us.
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Dispersive Cravings – These cravings, often taking the shape of some abusable substance like caffeine, food, or cigarettes, take energy from the body. In the way that we may be fooled about the health of a relationship with someone initially (which later unfolds in drama), these cravings actually turn out to be a distorted longing for something else (e.g., control, love, security). Associative Cravings – These cravings are the hardest to identify as they are a mix of the above two. As we work to be mindful in our eating, we could go back and forth all day about if what sounds good (e.g., potato chips) is actually a nutritional need for more salt or if it is merely the desire to have something to crunch on as you sit in boring meetings all day. ADDICTIVE FOODS The other problem is that those potato chips are inherently addicting. It is old news that sugar is more addictive than cocaine. However, it is often the salty foods or the foods high in both fat and sugar (e.g., think ice cream and baked goods) that are the most binge-worthy and tend to be the things we “emotionally eat.” The latter kind of food is inherently “crave-able” because the combination of foods high in both sugar and fat are not typically found in nature. They are chemically engineered. Therefore, the brain experiences a specifically designed fireworks festival of pleasure chemicals when consuming these “comfort foods.” So, your addiction to such foods is not your fault. It is simply chemistry. This means that, while we can work to be “intuitive” in what our body needs
for fuel, we also will always want to have that mass-produced chocolate cupcake we have enjoyed since childhood. The food companies literally pay someone to consider this biological reality to ensure that this is the case. A DIFFERENT APPROACH So, let us have grace with ourselves. We are human. We will make mistakes. We will binge eat that food we know is not supportive of us, and we will misinterpret food cravings. But, saying that choosing the supportive things to eat for your body is just a matter of “will power” or is just about “listening to your body” misses the whole point of our complex emotional, physical, and social relationship with food itself. And, we deserve more consideration than that! Recovery and knowing what to eat for our bodies is hard enough. Let us work to, instead, have grace balanced with the knowledge of how our bodies and brains actually work and what causes them to react in the way that they do. From there, we can work to find that our food and our Selves are, in fact, enough. Ashley Carter Youngblood LMSW, LMFT, CMHIMP Ashley is the owner of her growing practice in Kalamazoo, Inner Peace Counseling, PLC, and specializes in the connection between nutrition and mental health and counseling worrying woman and highly sensitive people. Find more info at www.kalamazoo-counseling.com.
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Style Tips BY KELLY DUGGAN
Kelly is an Image Consultant specializing in executive and personal image development, etiquette & communication skills. She is a certified member of the Association of Image Consultants International. Contact Kelly at: www.kellyduggan.com.
DENIM IN THE WORKPLACE Most of us love jeans but not the act of buying them. A good pair purchased is often a result of sheer good luck, and styling them for the office can be even trickier. Next time you head to the store in search of a pair of jeans, take some time to think of your needs in the following areas for the chicest and most professional look possible:
RISE WHEN IN DOUBT - OVERDRESS If you’re ever on the fence about what to wear, consider your destination, the event, and who will be there. When in doubt, err on the side of being more dressy rather than underdressed and potentially embarrassed. If you’re concerned about looking over-done, take along a casual layer such as jeans or a light jacket to give your look an effortless chic touch.
END OF SEASON GARMENT CARE With the season changing and temperatures rising, now is the time to pack away your winter items and make room for some lighter pieces. Switching out your closet based on the season allows you to see what you really have that’s wearable and makes room for any new items you might want to add. Here are some tips on storing your winter sweaters that keep them in excellent condition for next year:
FOLD
All of your sweaters should be folded. To avoid stretching and ensure they keep their shape, don’t hang.
CLEAN WORKPLACE FLORALS Floral patterns in the workplace can be a little tricky. How can you incorporate bright spring-inspired patterns into your wardrobe in a professional way? First, look for sleek silhouettes in a conservative length. For instance, a below-the-knee hem is trendy and flattering, as well as being work-appropriate. Pair it with a structured top, such as a well-tailored button-up or a blazer. Then finish the look with simple jewelry and a smart heel, and you’re ready to go!
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If you’ve worn the item even just once, it is worth taking the time to wash it before putting it away for the year. If not, the items will hold in any body oils and start to yellow while they’re tucked away. Taking this simple step will ensure the longevity of your garments.
AIRTIGHT
The best way to store natural fiber items is in an airtight vacuum bag
LAVENDER
Add a small amount of dried lavender to your airtight bag while storing your sweaters for the season. This is a quick finishing touch that you will be thanking yourself for by next fall!
Do you need to hide your tummy, elongate your legs or lengthen your torso, or something else? The right waist height (aka rise) is a great place to start.
STYLE
Wide leg, straight leg, skinny or bootcut, each result in a different look, and some are better than others when it comes to flattering certain body shapes. If you have wide-set hips, try a flare-cut jean to offset your curves and create symmetry.
STRETCHY VS. STIFF
Stretchy jeans are super comfortable and can compliment many body shapes. However, if you have a larger tummy, stiff or thicker denim will be more flattering. Just remember, stretchy jeans will hug around your curves & provide more comfort. Stiff denim will provide almost a shapewear-effect to your tummy and thighs.
COLOR
There’s a whole world of color beyond blue, and each color will change your image and apparent size. Light blue denim is casual and youthful, while dark denim is dressier and more slimming. If you work in a more professional setting, opt for a dark wash with no distressing or tears. However, if you work in a more creative field, you can try a lighter wash or even fun-colored denim.
COORDINATION
What garments and accessories you team with your jeans will set your image. You can dress them up with a sharp heel, a belt, and a dressy blouse or blazer. Jeans are a great investment piece because, if done correctly - you can take them from casual Fridays at the office to the farmers market on Saturday morning.
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| THE KALAMAZOO FOODIE |
TOP PATIOS TO ENJOY SUMMER AROUND SOUTHWEST MICHIGAN
BY RACHEL KIRTLEY Rachel has worked in all levels of the food industry for over a decade. She is currently a Social Media Influencer, Content Creator and Restaurant Reviewer. You can visit her at thekalamazoofoodie.com.
S
ummer is here, and that means Patio Season! After this past year, Kalamazoo has really stepped up their patio game and not just for the warm weather months. Restaurants went all out with pods and tents with heaters in the snow to accommodate the ever-changing regulations. While there are plenty of excellent restaurants around Kalamazoo and Portage, there are a few that stand out with their beautiful patio views and their fun summer cocktails. If you know me or follow my page, you know that Fisher Lake Inn has been one of my longtime favorite restaurants for over a decade. Once again, this is still my personal number one personal favorite spot to hang out on the patio, hands down. Not only because I used to work there, but because their food, cocktails, and staff are all incredible! My favorite part of Fisher Lake Inn? Their patio dining! The patio at Fisher Lake Inn seats about 12 tables and overlooks Fisher Lake in Three Rivers. The tables sit right at the edge of the lake, and there is even a dock you can take a stroll on after dinner. Pull your boat up to dock
Fisher Lake Inn
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while you eat, grab food to go, or view the beautiful sunsets.
The Cove Lakeside Bistro
My husband & I absolutely LOVE their Rum Runners! If you have never tried one, it’s a must. It is like a Strawberry Daiquiri; only it’s made with lots of rum, strawberries, and banana liquor. If you aren’t into frozen drinks, they have a list of cocktails that would even make Jimmy Buffet proud! If you are looking for something to nosh on while you are there, the Mahi Mahi fish tacos are one of my favorite tacos around, and the Beef Lollipops with house-made bacon jam and gorgonzola cheese are the bomb! They are also introducing a NEW Chef that came over from Bravo Restaurant. Chef Allan has created an incredible new menu with some freshly made local pasta that is absolutely worth the drive.
Another favorite patio with a gorgeous lake view and sunsets is The Cove Lakeside Bistro. They have a huge patio overlooking the West Lake on Portage Road. Aside from the view, they also have some fabulous, fun, summer-worthy cocktails. One of my favorites is their Parrot head Punch—a wonderful mix of rum, orange juice, and pineapple juice with a dark rum float. The Cove offers Happy Hour every weekday from 4:00 – 6:00 pm. $1 OFF Draft Pours, 25% off House Wine Pours, and $4 Well Drinks. If there was ever an excuse to grab your friends and head to the patio, this is it! If you are looking for something to nosh on, I highly recommend the Sweet & Spicy Fries: steak cut fries tossed with sriracha gastrique, herbs & spices, and parmesan. I also highly recommend their Smoked Whitefish Dip: creamy, housesmoked whitefish dip, baked until bubbly and served with warm toasted baguette.
If you are looking to stay downtown, we love
Martini’s, located in the Vine Neighborhood.
They have a quaint little patio with umbrellas, lights strung about, and their flower and herb gardens all around. My favorite cocktail there is their Rosa Martini. They are made with Ketel One Vodka, Peachello, Cocchi Americano Rosa, Prosecco, Fresh Lemon & Rosewater. I dare you to find a more unique martini! It was light and refreshing. Martini’s also offers seasonal cocktails and sangrias. I highly recommend trying their garlic bread, made fresh daily from The Victorian Bakery, and any of their pizzas are just flat-out amazing!
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If you love hanging out on a patio, and your dog is your BFF, The Thirsty Hound allows you to bring your pup inside or out. To make that a possibility, however, they don’t have a licensed kitchen. No problem here though; you can bring your own food, order from a delivery service such as GrubHub, or grab food from one of the food trucks scheduled from 5:00 7:00 pm April through October!
The Thirsty Hound
The Thirsty Hound also sells pre-packaged snacks such as chips, popcorn, nuts, cookies, Ice Box brand ice cream, and Italian ices. The Thirsty Hound offers three locally made beers on tap, in addition to canned beer, a variety of red, white, and rosé wines from Cody Kresta and Lawton Ridge Wineries, prosecco and mimosas, canned cocktails, soda, water, coffee,
and tea. They even have your pup covered, offering frozen plain yogurt with natural flavorings such as peanut butter & pumpkin, blueberry, strawberry, carrot, oat, apple bitesize morsels, and chicken.
Bates Alley
Another amazing dog-friendly place is
Territorial Brewing Company in Battle
Creek. Territorial Brewing Company makes all of their beer with a German influence on the food! While dogs aren’t allowed on the patio, they offer 70 acres of Beer Garden area where you are welcome to bring your own blanket or chairs and your pup. Order food and beverages from the restaurant and sit anywhere on their 70-acre property. I highly recommend trying their pulled pork grilled cheese sandwich with their house-made BBQ sauce.
Territorial Brewing Company
Last but certainly not least, the most extensive stretch of patio: Bates Alley! The perfect summertime hangout to grab food and cocktails. Located downtown Kalamazoo, the alley is beautifully painted, with patios for every bar and restaurant and lots of lights strung above to add ambiance. You can find outdoor seating for Fuze, Tempo Vino Winery, Green Top Tavern, Olde Peninsula, and more. It makes for the ultimate outdoor dining experience! Summer is finally here, and I couldn’t be happier. You can most likely find me at all of these patios all summer long. Cheers!
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Great Grilling | RECIPES |
Summer is here, life is returning to normal and the patio is open. Fire up the grill and enjoy these delicious recipes paired with a crisp green salad and a cold drink. Gather your family and friends for a night of feasting and fun with this perfect al fresco supper.
MARINATED LONDON BROIL
1/3 cup fresh orange juice 1/4 cup minced fresh rosemary 1/4 cup olive oil 3 cloves minced garlic 1 teaspoon salt 1 teaspoon ground black pepper 2 lb London broil In a large resealable plastic bag, combine orange juice, rosemary, olive oil, garlic, salt and pepper. Add London broil; seal bag, and refrigerate at least 4 hours or up to 24 hours. Spray grill rack with nonstick non-flammable cooking spray or lightly coat with oil. Preheat grill to medium-high heat (350 °F to 400 °F). Remove meat from bag, discarding marinade. Grill meat, covered with grill lid, for 7 to 8 minutes per side or until a thermometer inserted in thickest portion registers 135 °F. Let stand for 10 minutes before slicing across the grain.
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GRILLED GARLIC SHRIMP
4 cloves garlic minced 1/3 cup olive oil melted 2 tablespoons chopped parsley 1 tablespoon fresh basil chopped 2 teaspoons lemon juice 1 tablespoon tomato paste 1/2 teaspoon salt 1/2 teaspoon black pepper 1 lb shrimp peeled and deveined Combine everything in a bowl and marinate shrimp for 20 minutes. Preheat the grill to medium heat. Thread the shrimp on the skewers and grill 2 to 3 minutes each side. Remove from skewers and place in a serving bowl.
CRISPY GRILLED POTATOES AND ONIONS WITH ROSEMARY 1½ pound bag of red potatoes 1 medium sweet onion, sliced 1/4 cup olive oil 1 Tablespoon fresh rosemary, chopped
Place them skin side up on a paper towel. Slice the onion and place in a large mixing bowl.
Wash the potatoes thoroughly and pierce each a few times with a fork
Just before grilling, quarter the potatoes and add them to the bowl with the onion. Toss with the oil. Salt and Pepper as needed
Place them on a microwave safe plate, cover with a paper towel, and microwave them for 5 minutes. You are trying not to cook them all the way through. They should be just slightly tender to the touch
Transfer to a wire grill basket and cook for 20 minutes over a medium flame. If you have a grill thermometer, keep it between 375 and 425 degrees. Monitor them regularly and stir to prevent over cooking
Let them cool for a few minutes and then cut each in half.
Add the chopped rosemary right before serving.
NO BAKE NUTELLA CREAM PIE
2 packages (8 oz each) cream cheese, softened 1/3 cup granulated sugar 1/2 teaspoon vanilla extract 1½ cups Nutella 1 container (8 oz) Cool Whip, thawed 1 ready-to-use chocolate graham cracker crust Unwrap cream cheese and place on a microwave safe plate. Microwave for 3040 seconds until very softened. Add softened cream cheese, granulated sugar, and vanilla extract to a mixing bowl. Beat together, using a handheld blender, until creamy and combined. Add
in Nutella and blend together. Spread half of the mixture into the pie crust. Add the carton of Cool Whip to the remaining Nutella mixture and stir together to combine and evenly spread it on top of the 1st layer in the pie crust. Cover with the enclosed plastic lid (from the pie crust) and let refrigerate for at least 8 hours. Preferably overnight. Cut into slices and serve.
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GETTING A DIVORCE IT’S PRETTY SCARY BY JEFF MURPHY, Mediation Services of Southwest Michigan
Y
ears ago, Franklin D. Roosevelt said, “We have nothing to fear, but fear itself.” But he obviously wasn’t thinking about getting a divorce. Getting a divorce can be very frightening—it’s a lifechanging event that involves a multi-stage process that can take considerable time. People are afraid of the divorce process. They’re right in feeling this way because it can involve intense emotional stress, an ugly court battle, dealing with the spouse’s nasty lawyer, facing a biased judge, possibly losing their kids and their money, arguing with their soon-tobe ex-spouse over parenting time, child and spousal support and losing their privacy and self-esteem. These are all real, rational fears. We’ve had friends who’ve experienced one or more of these fears during and after going through a nasty divorce. But it doesn’t have to be that way. We’ve all been told the best way to handle fear is to face it head-on. This is absolutely true. It’s amazing how many things that we fear end up being no problem at all if we “just do it.”
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Each of those fears—endless court battles with aggressive lawyers, callous judges, not to mention the loss of dignity, relationships, and financial support problems—can be removed from the picture completely if you decide to mediate your divorce instead of fighting it out in court. The whole idea of mediation is to let you and your spouse negotiate and decide on the terms of your divorce, both financial and for the kids, with the help of a creative, neutral third party, the mediator. You and your spouse don’t have to “get along” for mediation to work. You can actually be in separate rooms if you have to. Mediation sessions are private and confidential, and there’s no bullying or intimidation allowed. You can both work at your own comfortable pace, not the court’s schedule. The process can sometimes be completed in a few weeks. Other times it may take six months to over a year to work through all the issues and complete the whole process. Importantly, when you and your spouse reach a settlement agreement, the chances are extremely high that you both will live
up to it. Because you worked it out together with the mediator’s help, each person’s concerns and views were heard and taken into consideration. You determined your own future, not a third party like a judge or jury. This means a more secure and stable future for you and your children. Lastly, the cost is significantly less than a court battle. In fact, it can be as much as 60–80% less. That helps reduce stress and preserve the finances. If you are facing a divorce, consider doing mediation instead of going to court. You may find the process reduces your fear and increases the chances of a better, more confident future for you and your children. Jeff Murphy Jeff is an attorney and mediator with over 35 years of experience in business, divorce, family law, and corporate legal matters. His practice, Mediation Services of Southwest Michigan, has served clients throughout southwest Michigan and Grand Rapids for the past 15 years. For more info, visit www.JeffMurphyMediator.com.
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Mosquitoes, Fleas & Ticks HOW TO PROTECT YOUR FAMILY
Summer is in full swing and most of us are hanging out in the backyard, grilling out, playing with our kids and pets, but are we prepared for what experts are predicting will be one of the most active tick seasons in years? Did you know that illnesses from mosquito, flea and tick bites have tripled in the U.S.? “Zika, West Nile, Lyme, and chikungunya—a growing list of diseases caused by the bite of an infected mosquito, tick, or flea—have confronted the U.S. in recent years, making a lot of people sick. And we don’t know what will threaten Americans next,” said CDC Director Robert R. Redfield, M.D. “Our Nation’s first lines of defense are state and local health departments and vector control organizations, and we must continue to enhance our investment in their ability to fight against these diseases.” Ticks and mosquitoes are spreading germs in increasing numbers, moving into new areas & putting more people at risk of infection.
SO, WHAT CAN YOU DO? • Use insect repellent. • Wear appropriate clothing. • Use bed nets if sleeping outdoors.
marigold, tansy, citrosa plants, sweet basil and/or sassafras near your home.
• Encourage natural predators. There are plenty to choose from: ladybugs, bats, dragonflies, praying mantis, spiders, and birds. Stock ponds with fish — • Keep your screens in good repair. they’ll eat mosquito larvae. • Eliminate the standing water • Use yellow light bulbs in mosquitoes need to reproduce. outdoor fixtures. • Plant mosquito-repelling • Have your yard treated for plants.These include scented these insects. geraniums, lemon thyme, • To stop ticks, tuck long pants into your socks and avoid tall grass and underbrush.
If you are looking for a reputable company to protect your home and yard this summer, Moxie Magazine uses and highly recommends the professionals at Pest Pros of Michigan. Give them a call at 269-993-0051 to schedule service today.
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To the Class of
2021
High school graduation is one of the first major milestones of life. Typically, senior year is filled with friends, fun and traditions passed from one senior class to the next. We wanted to press pause and let the class of 2021 know that we are proud of your accomplishments and inspired by your resilience.
HERE ARE A FEW WORDS OF WISDOM AS YOU STEP INTO THE NEXT CHAPTER OF LIFE. “ Build resilience in yourselves. When tragedy or disappointment strike, know that you have the ability to get through absolutely anything. I promise you do.” – Sheryl Sandberg
“ Don’t ever underestimate the importance you can have, because history has shown us that courage can be contagious and hope can take on a life of its own.” – Michelle Obama
“ As you navigate through the rest of your life, be open to collaboration. Other people and other people’s ideas are often better than your own. Find a group of people who challenge and inspire you, spend a lot of time with them, and it will change your life.” – Amy Poehler
“ You cannot dream of becoming something you do not know about. You have to learn to dream big. Education exposes you to what the world has to offer, to the possibilities open to you.” – Sonia Sotomayor
“ We do not need magic to transform our world. We carry all the power we need inside us already. We have the power to imagine better.” – J.K. Rowling
“ Don’t just get involved. Fight for your seat at the table. Better yet, fight for a seat at the head of the table.” – Barack Obama
“ I hope you will judge yourselves not on your professional accomplishments alone, but also on how well you have addressed the world’s deepest inequities…on how well you treated people a world away who have nothing in common with you but their humanity.” – Bill Gates
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| RECIPES |
FATHER’S DAY
Heather Dombos Heather comes from a long, southern tradition of hospitality and hearty cooking. You can usually find her in the kitchen whipping up something special for family and friends.
FAVORITES
The possibilities for recipes to celebrate dad are endless. One of my Papa’s favorite things to eat was a juicy burger. This Father’s Day, grill up some delicious burgers and serve them with your favorite sides, then finish the meal with an “adult” milkshake.
BOOZY NUTELLA SHAKE (MAKES 2 SHAKES) 2½ cups chocolate ice cream, divided ⅓ cup Nutella ¼ cup chocolate milk 2 ounces vodka 2 ounces Creme de Cacao
GARNISH
Whipped Cream Caramel sauce
In your blender or drink mixer, combine 2 cups ice cream, Nutella, and chocolate milk. Blend until smooth, then add vodka and the remaining ½ cup of ice cream. Pour the Nutella milkshake into two tall milkshake glasses. Pour 1 ounce of Creme de Cacao into the top of each glass. Top each glass with whipped cream, drizzle with caramel sauce. For a non-alcoholic version, omit the vodka and Creme de Cacao and add 1/4 cup of chocolate milk.
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JUICY LUCY BURGERS WITH BACON JAM
(MAKES 4 BURGERS)
BACON JAM
2 pounds thick-cut bacon 1 ½ cups chopped Vidalia (or sweet) onion 4 large cloves garlic, minced 1 cup brown sugar ¼ cup red wine vinegar 2 Tablespoons balsamic vinegar ¼ cup water ¼ teaspoon cayenne pepper ½ teaspoon black pepper Chop your bacon and cook until almost crisp. Drain all but 1/2 Tablespoons of the bacon grease out. Add in the onions and sauté for about 5 minutes, or until tender. Next, add in the garlic and sauté for 2 minutes, stirring the whole time. Add in brown sugar, vinegars, and water. Stir & bring to a simmer over medium heat. Add cayenne and black pepper and continue simmering another few minutes, stirring often, being careful not to burn. Taste and adjust seasoning to your preference if necessary. Remove from heat and allow the mixture to cool. Once completely cool, store in airtight jars in your refrigerator for up to 3 weeks.
JUICY LUCY BURGERS
2 pounds lean ground beef ½ cup bread crumbs ¼ cup French (or Catalina) salad dressing 1 Tablespoon Montreal Steak Seasoning 7 slices white cheddar cheese Hamburger Buns Toppings of your choice Combine ground beef, steak seasoning, bread crumbs, and salad dressing in a bowl. Cut each slice of cheese into 4 pieces and divide evenly into 4 stacks. To make the patties the same size, divide the meat in half, then in half again. You will have 4 half-pound meatballs. Now divide each of those in half, only make one ball about ⅓ less the size of the other.
OUR FAVORITE TOPPINGS: - Onions
- Bacon
you can never have enough bacon, right?
- Tomatoes - Pickles - Mushrooms
chopped and raw, fried onion strips, or carmelized
- Chilies
pepperoncinis, green chilies, or jalapeños
Now you have 8 meatballs, 4 larger, 4 smaller. Place the balls between two pieces of parchment paper. Flatten the patties. Place the cheese squares in the middle of the large patty, stacking slightly higher in the center. Cover with the smaller patty, and “fold” the edges of the larger patty over the smaller one, making sure to seal it tightly, so the cheese doesn’t escape when you grill them. Grill at 350 degrees, 6 minutes on each side. Test to make sure they are done to at least 160 degrees. Butter the buns on the inside and toast. I used a skillet; you can do this on the stove or the grill. Serve with bacon jam and toppings of your choice. Or let the bacon jam and juicy burger speak for themselves.
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Moving EXERCISE. It can bring up a lot for
people. Fear. Doubt. Insecurity.
The truth is many of us have had a negative experience with exercise and that memory can make it challenging to start incorporating it into your life again. It might be a physical, emotional, or mental block that’s telling us we can’t, shouldn’t, or won’t be successful. If this resonates with you, my guess is that the reason you are struggling is because exercise has become synonymous with weight loss.
When was the last time you just simply moved your body in a way that felt good to you and you alone? Not for the calorie
burn, not because a plan told you what you had to do that day, not because your smart watch forced you to. But instead, simply because you listened to your body and chose the movement that you wanted. This might have never been the reason for you, but it is possible to shift your meaning and mindset around exercise to keep you more motivated.
DID YOU KNOW? The World
Health Organization highlights that physical activity does not mean ONLY exercise or sports?
We often use exercise interchangeably with physical activity or movement, but these are subcategories. Other subcategories could
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FOR ALL THE RIGHT REASONS
include dancing, cleaning the house, walking your dog, gardening, or playing with your child/grandchild.
WHY IS THIS DISTINCTION IMPORTANT? One reason is that it gives us permission to expand our thinking about what it means to move our bodies. Even if we exercise daily, this doesn’t negate the negative health impact of sitting, for example. So, we want to think about frequent and daily movement for our bodies, not just 30 minutes of daily exercise.
To start this process, take an inventory, without judgement, of how long you sit for a prolonged period of time each day without getting up. Take note of what day or periods of time are the biggest challenge for you and target those.
SIMPLE WAYS TO ADD MOVEMENT TO YOUR DAY:
Consider standing when you talk on the phone. • Set an alarm for every 45 minutes at work to walk the hallways. • For a 1-2 person meeting, consider a walking meeting outside. • When reading or watching TV, complete a simple to-do task every hour such as taking out the trash or checking the mail. •
These very simple changes to our sitting patterns have enormous health benefits.
One of the number one reasons people don’t
stick with an exercise routine or consistently work out is because they don’t get any pleasure from it! The good news is, however, that we will repeat activities that feel good! Let’s take a moment to discover what a pleasurable and mindful way of exercising for you might look like.
THERE ARE 4 COMPONENTS TO MINDFUL ACTIVITIES THAT HELPS US TO PAY ATTENTION TO HOW WE FEEL (Calogero & Pedrotty 2007)
1 It rejuvenates us, rather than depleting us 2 It enhances the mind-body connection 3 It alleviates stress, rather than increasing it 4 It provides genuine enjoyment & pleasure See how these components leave the door open for anything? Exercise can be whatever you want it to be!
Even if you are able to identify a way of exercising that meets these components, there could still be some barriers. Take a moment to reflect on what these might be, because they will come up if you just start moving again. Were you ever teased or pressured into exercising? Was it ever used as punishment? Do you have underlying thoughts about whether or not you deserve to exercise? Are your goals realistic or only connected to weight loss? Are there any time constraints that you should consider, and how might you modify your goals around that?
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Once you’ve taken some time to reflect on these questions, it’s time to get started. Think about your preferences around exercise. Do you want to do it alone or with another person? Would you prefer to be inside or outside? Taking your current fitness level into consideration, where would be a good place to start? Maybe the most important question you can answer to help you figure out what exercise would be the most pleasurable for you is: How do you want to feel afterwards? Asking yourself this question EACH time you exercise can have a profound impact on the exercise you chose. If you want to feel calm, you might end up picking something like yoga. If you want to feel energized, you might pick a brisk walk outside in the sun.
There are so many ways we are “supposed” to exercise. I am not for or against any one of them. They just need to speak to you as an individual, not for any other reason. When we do this, we honor what our bodies need at different times and will be more likely to stick with a routine that benefits not only our physical health, but our mental and emotional health too.
TRY OUT SOME OF OUR CREATIVE WAYS TO MOVE WITHOUT GOING TO THE GYM! • • • • • • • • • • • • • •
Clean the house Bike ride Wash your car Play with your pet Take the stairs Work on your Garden Go window shopping Knit a blanket Sing in the car Go bowling Take a walking break Dance party Go mini golfing Play darts
• T ake a hike • Explore some of the downtowns of Southwest Michigan • Play some frisbee or disc golfing • Play with your kids (tag, hopscotch, catch, etc.) • Walk while on the phone • Practice better posture • Commercial breaks=workout time • Chop some wood for a fire • Park a little farther away • Go for a swim • Go boogie boarding • Play yard games, like Kan Jam, ladderball, or cornhole
What are some of YOUR favorite ways to move? Emily Betros Emily is a licensed clinical social worker, certified health coach, and owner of Reclaiming Health, LLC. She specializes in body image support, eating disorders, anxiety, life transitions, mindfulness, and women's issues. More info: www.reclaiminghealth.net.
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CALENDARS RAISE FUNDS FOR LOCAL FOOD PANTRIES Horizen Hydroponics sold 2021 “Grow Room” calendars in an effort to bolster local food pantries. Each calendar was sold for $5, with every dollar being split between Feeding America of West Michigan, Greater Lansing Food Bank and Kalamazoo Loaves & Fishes. Horizen Hydroponics committed to match the dollar amount collected from each purchase. In addition, Detroit Nutrient Company and Pheno Hut Seed Bank also committed to match the final amount donated to each food pantry. Each organization will receive $1000!
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“These calendars are not only fun and feature some of our valued local customers’ grow rooms but also are going to three amazing organizations.” Horizen Hydroponics owner Bridgette Ujlaky said. “We know these three food pantries provide a valuable service for those in our community.” Each month the Horizen Hydroponics 2021 calendar features images from local grow rooms. Local growers participated in the contest, hosted by Horizen Hydroponics, in late 2020 to determine if they made it into the calendar. Those not chosen for a monthly spot were placed on the January 2022 page at the end of the yearly calendar.
“It is part of the culture of our company to be active in helping our community where we can,” Ujlaky said. “After the turbulent year of 2020, we hope the money these calendars will generate will help put food on peoples’ tables.” Horizen Hydroponics has locations in Lansing, Kalamazoo and Grand Rapids and the Growers Outlet in Byron Center. Their website is www.HorizenHydroponics.com.
“ It’s part of the culture of our company to help our community”
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New Dates!
SAME GREAT EVENT OCTOBER 29 & 30
Take a day away for some “me” time or make it a day with your friends! Explore the many businesses & organizations of the greater Kalamazoo area communities at the Women’s Lifestyle Expo presented by Moxie.
FASHION • PAMPER • BEAUTY • SHOP • PETS WORKSHOPS • DIY CRAFTS • ARTISTS VENDORS: There is still time to reserve your booth for the 2021 Women’s Lifestyle Expo (269) 488-9780 | info@moxiemediagroup.net | www.moxiemediagroup.com June 2021
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