Saturday Splurge: Great Jones Cafe (Manhattan, NY)

I don't know about you, but I work in an office flanked with fluorescent lighting. There's nothing I despise more in the world than fluorescent lighting. Let me tell you...between that and staring at the computer screen all day, I leave work aching to crawl into a dark hole - somewhere cozy and comfortable. Somewhere nondescript where I can sip a beer in peace and put the day's cares behind me.

Great Jones Cafe is that place for me.

There's nothing fancy about it, other than it's posh location in NoHo. It's barely even noticeable from the sidewalk. The outside is painted orange and there's an old screen door, reminiscent of the one my grandparent's had in Georgia. When you walk through the screen door, you find yourself in a room not much larger than your living room. There's a bar and a sprinkling of tables, and if you don't time it right, you just might be standing for your meal.

There's one menu for the whole establishment and you'll find it on the chalkboard on the back wall. The blackened catfish usually calls my name, but they have something for everybody, including Cajun staples such as jambalaya, gumbo and po'boys. Oh... and the wings! How could I forget the Creole wings?!! These things are hands down my absolute favorite wings in all of New York City, maybe in all the country. I'm not joking. They're the perfect mix of sweet and spicy. It's a heart attack on a plate, but if I've gotta go eventually, I'd prefer to go while chowing down on the best.

(These would also be my last meal request in prison, should I ever go, God forbid).

Great Jones Cafe is a staple in the city. It's been around as long as I have actually - since 1983! If you're in need of some comfort food, somewhere nondescript where you can enjoy your post-work freedom, Great Jones Cafe is your spot!

The place even has a jukebox. How can you say no to that?

GREAT JONES CAFE
54 Great Jones Street (between Lafayette and Bowery)
New York, NY 10012
212.674.9304
www.greatjones.com

The Experts Weigh In: Eating Well (and Sustainably) on the High Line

BY: ARIONNA SHANNON-DIPIETRO, CONTRIBUTOR

I am in denial about the date on the calendar. When I think back on my summer, all I can think is that I didn't get enough - I didn't get enough BBQs in Prospect Park, I didn't get enough parties in Kai and Erica's yard, I certainly didn't get enough beach time and I didn't get enough time eating and drinking outdoors. Because I live in a city that is obsessed with arctic chill air conditioning (do you also keep a fuzzy sweater at your desk in the summer time?), I cherish those places where I can enjoy a good brew or tasty munchies while the sun is warming my back and New York is passing me by in all its quirky incarnations.

A Pom Jasmine Popsicle from People's Pops

Though any sidewalk cafe will do for such an activity, my number one summer escape for eating, drinking and feeling like I'm getting away from the city (even though I'm only taking the train down to 14th St. and walking west) is High Line Park. Though I have been enamored with the High Line since its fledgling park days, my single favorite addition for this year has been their partnership with AMAZING NYC-based restaurants to create a mini 'food bar' along the Upper Chelsea Market Passage at West 15th St. Offering four entree options, two frozen sweets options and one coffee option, the High Line has you covered when it comes to munching while enjoying the expansive views of the Hudson River, the creative, thoughtful and inspired architecture of the park and all of the beautiful people passing through Chelsea.

Not only do all of the vendors serve outstanding food with lovely smiles and heartfelt service, but much of their ingredients come from local farms that grow produce and raise livestock in sustainable ways, free of pesticides and hormones. Ever conscious of the impact that collective human eating habits have on the environment AND aware of the political nature of eating, the High Line chose to engage vendors that serve tasty and affordable items produced by true food artisans that have elevated their sourcing standards to promote long-term sustainability.

This year's vendors in the Upper Chelsea Market Passage include Bark Hot Dogs, The Taco Truck, L'Arte Del Gelato, Blue Bottle Coffee, People's Pops and Northern Spy Food Company, while the Porch features Terroir's latest outpost - an amazing wine/beer bar with great small plate options. These food vendors are the real deal, people! And to have so many specialty options all within 10 feet of each other? Sign me up. Sustainable eating doesn't get any better than this!

BLT from Northern Spy Food Company

For me, the point of living is to keep on doing just that. Sure, I indulge in excess, make bad decisions and engage in activities that are not particularly healthy, but my end game is to sustain a happy and productive life, free of excessive doctors visits, heart attack scares or expensive prescription refills. For that reason, I find it particularly important to support restaurateurs, farmers markets and groceries that source local products grown in organic and/or sustainable ways. I applaud the High Line's decision to partner with restaurants that approach eating and feeding people the same way I do.

Kale salad from Northern Spy Food Company

If you have ever read my blog Harlem Food Local, hung out with me or maybe even passed me on the street while eating a Big Mac (I might just say something to you - sorry, I am THAT girl), then you know that I am a firm believer in supporting pesticide-free/organic local farmers (that raise both produce and livestock), and I try to live a lifestyle that is as sustainable as possible in a city that is far too obsessed with convenience at any cost (hello, you can get wine delivered in NYC!). Don't get me wrong, I know that eating sustainably is not achievable for every meal - especially if one eats out often or has a job like I do that consumes 80% of your waking hours - but even if you make a small change (maybe one day a week or one week a month), you will be helping your body and the local economy, while having a really positive long-term impact on the planet.

Lauren and crew at the High Line

Eating out and buying groceries is no different. Here are a few (very condensed) reasons why you might want to explore sustainable alternatives to your typical grocery store purchases, and, whenever possible, support restaurants that subscribe to sustainable sourcing practices. (Please note that for brevity's sake I have focused specifically on the benefits as they relate to fruits and vegetables. We would need a whole different post to discuss the benefits in regard to meat).

PERSONAL HEALTH BENEFITS - Produce that is produced locally and sustainably or organically (meaning that there is intentional crop rotation and the use of little or no chemicals/pesticides) is healthier for you. Once a vegetable is picked, its nutritional value immediately starts to diminish. The longer it takes to get from the plant that grew it to your belly, the less nutrition it offers your body. So if you are eating vegetables that were grown on another continent, picked before they were ripe and shipped by freight or truck to your favorite restaurant, a week or two could pass from the point of harvest to the point of consumption. Additionally, when vegetables are grown on factory farms that don't practice sustainable crop rotation (meaning, they grow the same crop in the same soil season after season), the minerals in that soil are depleted at a rapid rate. These crops start out being less nutritious and less resilient than crops grown with sustainable or organic farming practices. And because these crops are more susceptible to illness and disease, factory farms will spray harmful pesticides or growth hormones on the plants to ensure a crop that looks healthy, does not succumb to rodent or insect predators and can be sold. Unfortunately, because of their direct and excessive contact with the plants they are 'treating', these pesticides and hormones end up being absorbed through the roots of the plant or the skin of the vegetable; thereby, becoming incorporated into the building blocks of these crops as they stay in the soil year after year. The result? Contaminated soil and crops that have pesticides as one of their main ingredients. But if you support restaurants that buy their produce from local, sustainable farmers, then the nutritional value of your food increases because the food was harvested more recently AND because you aren't downing a dose of pesticides with every salad that you have for lunch (and sorry, but washing it won't do the trick).

People walking along the High Line -Image courtesy of rachelleb.com

ENVIRONMENTAL BENEFITS - Most of the produce that you find in a grocery store or on a menu (unless specifically designated otherwise) was probably grown thousands of miles away. It doesn't matter if it's organic or conventional, if the tomatoes you are buying were grown somewhere in South America, the journey to get to your grocery store shelf was a long one, spent partially on a diesel truck. Shipping that produce to your local grocery store creates tons of air pollution, which adds to each of our personal carbon footprints and collectively has a significant impact on our environment. There is also the previously mentioned pesticide problem. Pesticides are powerful chemicals, and when used often, they pollute the air, are absorbed into the soil and seep into our ground water, which eventually ends up in our reservoirs, lakes, rivers and oceans. When humans, fish and other water-dwelling wildlife are exposed to these chemicals long-term, there are higher instances of genetic disorders, cancers and birth defects. If you support restaurants that source sustainable and pesticide-free products that are produced locally, your produce isn't travelling very far and your carbon footprint shrinks at least a few sizes.

Lounging on the High Line, overlooking the Hudson River -Image courtesy of blog.bondno9.com

LOCAL ECONOMY BENEFITS - Our economy is a global one - everything is connected. The way each of us decides to purchase food (whether to eat at home or in a restaurant) and the corporations from which we buy it has a direct effect on the way that agribusiness and food conglomerates lobby Congress. It affects food policy and impacts biodiversity throughout the world (yes, the world). In short, MONEY TALKS, and as American consumers, where and how we spend our hard-earned paychecks is of utmost importance to every consumer goods and services company out there. Knowing that where I spend my money counts as a VOICE and a VOTE towards my food values, I choose to spend my food budget on food that is grown close to home by independent and sustainable farmers. I go to restaurants that do the same because it speaks volumes about my perspective regarding the corrupted state of food production and nutrition education in this country. Today especially - when almost everyone is still feeling the impact of the recession - how and where you choose to buy your food is often as much a political act as it is an act of survival. Supporting local and sustainable restaurants is one of the best ways to support the small businesses in your local economy, while decreasing your carbon footprint and increasing nutrition and taste. It's a win-win-win-win for everyone involved (that's me-restaurant-farmer-environment) and, most importantly, it lets conniving agribusiness giants and huge food conglomerates know that I'm not supporting their business practices, lobbyists or factory farm models.

Still not convinced? Read Michael Pollan's The Omnivore's Dilemma, Food Rules or In Defense of Food. Or hop on Netflix and watch Food, Inc, Supersize Me, Food Matters, King Corn or The Future of Food. Or check out these links on the subject of sustainability in all of its forms:

How far does my food travel to get to my plate?

Just Food - The go-to source for all sustainable food in NYC

Want to find out more about eating locally?

Perhaps slow foods started it all

How do I educate myself on sustainability?

The High Line, an old above ground railroad track that's been converted into a park -Image courtesy of designboom.com

 Where a chef chooses to source ingredients is probably one of the single most important decisions that she/he can make. Why don't we all head to the High Line and let these chefs, Friends of the High Line and the rest of New York City know that we are willing to put our money where our mouths are? 

You've got to eat, right? Now you can do more than just feed yourself!

**NOTE: The Upper Chelsea Market Passage will be hosting the aforementioned food vendors until the end of October, but each has a flagship location or a food truck where you can nosh on their tasty treats year round.**

Arionna Shannon-DiPietro is a native New Yorker - straight from Albany, the proud capital city itself! By day, she's a successful technology recruiter, but don't be fooled, Ari is a creative type - whipping up masterpieces in the kitchen. She actually gets excited about new kitchen items more so than new clothes, shoes or bags combined. She finds it impossible to pick a favorite food (yes, I made the mistake of asking), but her favorite type of food would have to be some sort of dough stuffed with a tasty filling. If you call it a xia jiao, ravioli, tortelloni, perogie, empanada, gyoza, mandu, samosa, shumai or any variation therof, she will gladly eat it. On her day off, you can find her scouring Chinatown for the cheapest and best bubble tea (Iced Jasmine Green Tea, 10% sugar, no milk or powder please) or attempting to attack her bucket list of restaurants, which is 4,000 restaurants long. Check out Ari's blog Harlem Food Local and see what she has to say about cooking and eating uptown!

Friday Song O' The Day: Fader (Temper Trap)

Happy Friday, guys! I obviously enjoy pulling songs from the archives. This week's pick isn't THAT old (just a little throw back to 2010), but it'll get you moving this morning! 

Have a great weekend and remember to do something good for your body!

Advice from the Experts: Eating Good in the 'Hood

Arionna (bottom left) managing to make this shaky pyramid look glamorous. How does she do it?

How does one find the words to introduce their very first friend in New York City? There's just so much to say. I met Arionna Shannon-DiPietro (yeah, that's a mouthful!), on the first day at my brand new job in the city. I was enamored by her sense of composure and confidence. She clearly knew what she was doing, maybe more so than our actual boss. She was raised in New York, and she had that NY attitude about her. Maybe 'street smart' would be the appropriate phrase here?

We still laugh about the fact that when we first met, we were polar opposites - very unlikely friends. I'm a chronic apologizer. Someone bumps into me, I apologize. I have no idea why I do this, I just do. But when Ari finds herself in a similar situation, she shoots the offender a look and if they're lucky, she holds her tongue. Our friendship works because when she offends, it feels very natural for me to apologize on her behalf. But on a serious note, she's taught me to stand up for myself, to be vocal about how I feel and to be a firecracker if I have to be - all good things when you live in the heart of New York City and deal with millions of people every single day.

Ari and I in Costa Rica 2010. She came so far to see me!

But beyond the social realm, Ari has taught me a lot about good food. Her family is originally from Sicily. Her grandmother 'Nonna' (who made everything by hand) taught her how to cook, but her skills in the kitchen just come naturally. Ari has the uncanny ability to stop by the farmer's market, pick up a few things on a whim and create a dish that will blow your mind. It's pretty hard to pass up a dinner invitation to her apartment.

I asked Ari to write for you tomorrow because she has a lot to say about food - more specifically, where it comes from. She's a big believer in eating local and supporting sustainable practices. She even has her own blog called Harlem Food Local about cooking and eating in uptown Manhattan. Tomorrow, she's going to give you the inside scoop on a very special place in New York... one of my most favorite places actually!

If you don't live in New York, this still applies to you! Instead of going to the Statue of Liberty or standing in line at the Empire State Building next time you visit, I highly suggest taking a detour and checking out the spot that Ari will reveal tomorrow!

You won't want to miss it!

Food Rules: No Apron Required!

Image courtesy of cafemom.com

We all have our ideas about what heaven will be like... for my mom, it's a land full of Krispy Kreme doughnuts, for my dad, it's a PGA-worthy golf course where you can play for free, for my brother, it most likely involves a burrito. For me though, I imagine heaven - not as the land of milk and honey - but as the land of tortilla chips and pecan pie. Until that day though, what's life without a few indulgences?

It's OK to indulge! It's what you do 90% of the time that really matters. So have a little fun with the 10%, which brings me to our next rule from Michael Pollan's book Food Rules...

EAT ALL THE JUNK FOOD YOU WANT AS LONG AS YOU COOK IT YOURSELF

For a man who wrote a book full of rules, this statement seems a bit out of character. He goes on to explain...

"There is nothing wrong with eating sweets, fried foods, pastries, even drinking a soda every now and then, but food manufacturers have made eating these formerly expensive and hard-to-make treats so cheap and easy that we're eating them every day. The french fry did not become America's most popular vegetable until industry took over the jobs of washing, peeling, cutting, and frying the potatoes - and cleaning up the mess. If you made all the french fries you ate, you would eat them much less often, if only because they're so much work. The same holds true for fried chicken, chips, cakes, pies, and ice cream. Enjoy these treats as often as you're willing to prepare them - chances are good it won't be every day."

Image courtesy of mccormick.com

I know if I had to make a pecan pie every time I wanted something sweet, there's no way that I'd be eating pecan pie all the time - no way, Jose!. The man hours involved are just not worth it to me. Our society loves instant-gratification, which is why we are plagued with an obesity epidemic that's getting worse by the day. We eat these treats because they're cheap, they're easy and they bring us instant satisfaction. I'm guilty, you're guilty - we're a product of our environment. It's not our fault!

But it's time we changed our thinking.

As I've started to cook more in the past year, I've learned that there's no better satisfaction than eating something that I cooked for myself or for the ones I love. The process of cooking is in itself cathartic. You will inevitably burn some things or set off the smoke detector. That's par for the course - I can't tell you how many times I've danced around my apartment with a dishcloth, 'pushing' the smoke out the open window. But once you get the hang of it and cease to set off the smoke detector, cooking your own meals can be really rewarding.

Image courtesy of elizabethpalmerkitchen.com

When you cook, you are able to control what goes into your food. At a restaurant, you may assume that you're ordering the 'healthy' or 'light' option, but you're not seeing the butter, oil and additives that are being put into your food and you can't control the quality of the meat or produce you're consuming. Cooking has made me more aware of what ingredients go into certain dishes, so even when I do eat out, I am better educated when it comes to choosing a dish on the menu.

Make cooking fun... pour yourself a glass of vino and sip it slowly while you cook OR put on your favorite music while you're in the kitchen. If you have kiddos, recruit them to wash and peel the veggies or set the table. They'll feel important and you'll feel productive. Find recipes that work for you. They don't have to be complicated or time-consuming. Some of the best meals only have a few ingredients.

Here are a few healthier takes on your favorite junk foods. Give them a try! You might be pleasantly surprised at how good they taste!

Oven-Fried Chicken Tenders with Five-Spice BBQ Sauce

Healthy Homemade French Fries

Sweet Potato Fries 3 Ways

Beet Chips

Kale Chips

Healthy French Toast

Chewy Oatmeal Raisin Cookies

Mastering Your Playlist: The Sensai's Guide to Greatness

Image courtesy of gizmodo.com

BY: DAVID PRADO, CONTRIBUTOR

It's easy to lose motivation while you run, bike, lift or do whatever you do at the gym. I find that keeping a fresh playlist in my iPod is the best way to get over the hump. As a cycling instructor, I find myself looking around the internet for inspiration beyond the regular mash-up blogs and SoundCloud users I stalk. If you do the same, you'll find a common trend in workout mixes. There is the (1) all metal, angry workout (generally reserved for the weight room), (2) the Lady Gaga, trendy pop charts workout (reserved for those who can't get enough of the radio already) and (3) the 'I wish I could go back to the 70's, 80's, 90's' workout (reserved for those who wish N'Sync would get back together already).

Well, as one who loves music and must please the masses every day, I try to stay away from the too angry, too trendy and too old. As you probably already know, I am partial to the mash-ups. They provide a little bit of everything for everyone.

Here are a few guidelines for impressing your friends with your mix...

Image courtesy of chronicle.su

First, never play anything currently on the radio - NEVER! We already hear too much of it. As a matter of fact, try to stay away from artists who get too much playtime, even if they have an undiscovered, little-known track. You Lady Gaga fanatics, go away! She is trendy to the point of irrelevance for my classes AND she tries too hard. Moving on...

Image courtesy of ew.com

Second, take the anger out of the music. Motivate yourself throughout your workout with music that inspires you, not yells at you! C'mon, Metallica-head, try a little Foo Fighters instead because all those guitar solos are sure to offend the yoga geeks in your workout crew.

Image courtesy of 80smusic.about.com

Third, in an effort to avoid being too trendy, make sure that you don't get too obscure. You still want a song that people will be able to recognize and relate to. Find something that you and your group haven't heard in awhile but still remember (ie. 867-5309).

Courtesy of worldofblackheroes.com

Lastly, have a good beat that flows through the playlist and doesn't change too much. Although I love Girl Talk, the guy can rarely keep the same song for longer than 30 seconds and is constantly changing the beats per minute (BPM) every chance he can get. It starts to get schizophrenic. Although you want variation in a song, no one wants to start with Fleetwood Mac and end with 2Pac. Oh yeah... and ALWAYS finish strong. A Whitney Houston remix is sure to whip you into shape for that last stretch. So much passion! And if that doesn't motivate you, then a new pair of running shoes and socks ALWAYS do the trick!

Check out my latest playlist below, created especially for you!

 

David Prado is a cycling instructor at Flywheel Atlanta, personal trainer and general fitness enthusiast. On his days off, he can be found on his road bike, biking more miles than you've ever thought possible in one day. He also makes a mean mojito and dances salsa like a pro, thereby making him one of the most fascinating men in the greater Atlanta area. To check out one of David's classes at Flywheel Atlanta, click here: David's Schedule.

Butternut Squash: Fill Me Up, Butternut Baby!

Image courtesy of reclaimyourself.wordpress.com

Yesterday marked my 4 year anniversary of living in NYC. It's a big deal that I've lasted this long because...

1) I didn't have a plan. Within three weeks of deciding to move, I was on a one-way flight to the Big Apple.
2) I had only $2,000 to my name at the time.
3) I knew only 2 people in the entire city.
4) I didn't have a job or any particularly hopeful job leads.
5) I had no idea what I was getting myself into.

My very first job in NYC was in this building.

It's actually a miracle that I've survived this long. The first week, I happened to strike up a conversation on the subway with an older gentleman and guess what? He became my first NYC boss. I worked on Wall Street, literally right across the street from the apartment where I was crashing with a friend. I literally walked 10 feet for my interview, and I was offered the job within three weeks of moving to the city - right about the time that my bank account needed a  major miracle. I started working soon thereafter, found an apartment in Chelsea to call my own and have since lived in 12 different places (in keeping with my gypsy reputation).

What does this story have to do with butternut squash? Not much, other than the fact that I long for the days when I had a car to transport butternut squash home from the market. Those things are heavy! Pre-2008, I would have picked out my squash, thrown it in the trunk and cruised home pain-free. No such luck now, but hello, arm muscles! I just couldn't pass that squash up. It was the newest crop to hit the market and I just had to have some!

Butternut squash is a winter squash and while it looks like a vegetable, it's actually a fruit - a large, pear-shaped, golden yellow colored fruit. It has a nutty flavor, reminiscent of pumpkin. The American Indians used to call it 'the apple of God' because it's seeds were believed to increase fertility.


While the thought of a bunch of little Lauren's running around is nothing short of frightening, I can definitely get behind butternut squash's nutrition benefits...

CANCER FIGHTER - Butternut squash is packed with antioxidants that help fight cancer-causing free radicals.

BIRTH DEFECT DEFENDER - Folate's good for everyone, but pregnant women need it especially to prevent brain and spinal cord birth defects.

ELECTROLYTE REPLENISHER - The potassium content in butternut squash helps your body maintain proper fluid balance. Not only that, it also helps with muscle development, blood pressure, proper cellular functions and bone health. Not bad for one little mineral alone.

IMMUNE BOOSTER - Just 1 cup of butternut squash supplies almost 50% of your daily requirement of vitamin C, which means you will be well on your way to a strong immune system and healthy tissue!

BEAUTY ENHANCER - Butternut squash gets its color from beta carotene, which your body converts into vitamin A. Just 1 cup of butternut squash supplies almost 300% of your DV. Vitamin A ensures that you have strong eyes, beautiful skin and healthy mucous membranes.

Not to mention, butternut squash is virtually fat free, cholesterol free and sodium free! Can I get a 'Hallelujah! Amen!'?

I am obsessed with the site Naturally Ella, so of course, I went straight to her to find a lip-smackin' delicious butternut squash recipe. With no further ado, Twice Baked Butternut Squash (see recipe for exact measurements).

Preheat the oven to 400 degrees. Find a squash that feels heavy for its weight - no bruises or discolorations.

After viewing the video tutorial below on how to properly cut a butternut squash without drawing blood, cut the
squash in half and scoop out the squash seeds.

Like so.

Fill a baking pan with 1/2" of water and place the squash inside (cut side down). Bake in the oven for 45-60 minutes
until tender (mine took almost 60 minutes, but you can do this the day before serving to speed things up).

While the squash is baking, dice the shallots, grab a medium saucepan and saute them in a bit of olive oil until soft.

Add the quinoa and water to the shallot mixture, bring to a boil, then reduce to a simmer and cook 12-15 minutes
until the water is absorbed and your quinoa is nice and fluffy like above.

When your squash is cooked, remove it from the pan and scoop the insides into a mixing bowl (leave a 1/4"-1/2" edge).

Add the gorgonzola cheese, leaving some extra for the topping.

Now add the cooked quinoa and mix everything together. Season to taste with salt and pepper.

Scoop the mixture back into the squash shells. Make sure you drain the water out of your baking pan first!

Sprinkle the tops with the extra gorgonzola.

Bake 10-15 minutes more on 400 degrees until the cheese has melted and the tops start to brown.

This dish goes great with roasted chicken and asparagus! Look at that beauty!

Please, for your own safety (and for the safety of your children), watch this video before approaching your squash with a butcher's knife.

Here are a few more recipes to try...

WINTER PANZANELLA

Image courtesy of smittenkitchen.com

PASTA WITH BUTTERNUT PARMESAN SAUCE

Image courtesy of simplyrecipes.com

Weekend Wrap-Up: So Long, Summer! Hello There, Fall!

A beautiful mural I passed on my walk to brunch.

I LOVE fall. I mean, who doesn't? The air is crisp, coffee shops suddenly have your favorite latte, you can curl up inside a big, fluffy sweatshirt with complete disregard and the holidays are right around the corner! Family, food, presents... oh my! I - LOVE - FALL!

My seasonal bias can be traced back to my elementary school days at good ole Eastside Christian. The school threw an annual Fall Family Fun Night every October - a night of games, moonwalks and tasty treats. I even won a few goldfish over the years with my ping-pong throwing expertise, but sadly, none of them lived to see the next Fall Family Fun Night. To this day, my brother Cale still calls me up and says 'Man, those were the days. Fall Family Fun Night... if only I could go back.' 

This weekend, my friend Marissa (who wrote the article Battling With Body Image) and I decided to wish summer farewell by perusing the Dekalb Market, which closes later this month. The DKLB Market is an outdoor market on (you guessed it) Dekalb Street in Brooklyn. They have great food, drinks, local art and sometimes even a roller derby. On Saturday, they even had a cooking demonstration, which kept us entertained for awhile while we munched on some snacks. One of the best parts of summer in the city is the wide variety of NYC outdoor markets, so we felt it was only proper to send off summer with one last market (and of course, spend a little hard-earned dough!)

Fall is a time of new beginnings, and this weekend was particularly poignant for me because I just found out that Marissa is embarking on a new chapter in her life this fall. She accepted a job managing the Southern Living headquarters in beautiful San Francisco, California!!! It's a promotion AND she gets to move to a city that's humidity-free and sunny 365 days a year (a far cry from NYC)! I am so excited for her, and a little sad... but mostly excited!

It was very, very windy... can you tell?

You may consider January the beginning of the new year, but I tend to disagree. The coming of fall reminds me that we always have a chance to begin again. With the cool air and the falling leaves comes a sense of energy and possibility that I rarely feel with any other season. Fall is a great time to 'reset the clock'. 

As the kids go back to school or you get back to work after an extended summer vacation, I encourage you to take some time for yourself, assess what you've been doing this year so far and see what you could do to start fresh. Fall brings renewal and there is no better time to make changes!

Don't worry... I practice what I preach. In late October, I'm starting school at the Institute for Integrative Nutrition to become a certified Health Coach and holistic healthcare practitioner. I've learned a lot about myself this year, and I feel completely certain that this is the path I was meant to take (it just took me awhile to figure it out, of course). I want a career where I help people reach their ultimate potential, and I know that the knowledge I gain at IIN will help me accomplish that while also giving me the tools I need to live a full and healthy life.

So happy 'New Year', everyone! I wish you a very successful year - a year full of health and happiness - a STRICTLY NUTRITIOUS kind of year!

Our brunch destination on Smith Street in Brooklyn.

I got a little crazy and went for the beet burger with a whipped lemon feta sauce. Hmm...not so sure about this one.