This week’s Food & Drink section focuses on Healthy and Fit Foods to kick off the New Year! The Leader • Saturday, January 20, 2018 • Page 1B
From their farm, fields to your table By Betsy Denson betsy@theleadernews.com
Going green, at least as far as seasonal vegetables are concerned, is as easy as a trip to your local farmers market. The Farm Stand on Wakefield and Elenora’s Market on Ella Boulevard in front of Cavatore Italian Restaurant are two local spots to stock up on winter’s bounty. Pam and Gus Nawara are regulars at the Farm Stand. They have a 15 acre farm in Rosenberg and bring in seasonal vegetables each week. Offerings from the Nawara’s last week included many leafy green options such as swiss chard, lettuce, kale, and kohlrabi, which Martha Stewart describes as a “cross between a radish, jicama, broccoli, and collard greens.� Beets, radishes and onions were also on the table. I had to confess to the Nawaras that radishes were not my favorite. That’s when Pam and Gus’ daughter Joyce told me that the flavor in the smaller ones is less strong. She says that they are good roasted and also dices the bulbs for use in stews and chili. Out of the box suggestion: Gus has been using grated radishes as the garnish for his cheese and meat sandwiches. He showed me one and I had to admit, it looked tasty. Cathy Sullivan of Happy Heart Farms in Damon, TX is another Farm Stand regular who touted all the leafy greens, root vegetables and citrus. She had brought the latest harvest from her grapefruit tree. Sullivan also said that arugula was available year round but it is best in the winter. The big buzz at her stand was that Maarten Waasdorp snagged the last of her fennel which is a flowering plant species in the carrot family, and in my opinion, very pretty. Waasdorp told me he planned to roast the bulb and then grate the top to sprinkle on salmon. Sullivan notes that the taste of the flowering part was stronger than the bulb. She said people use fennel as a digestive aid or to ensure good breath. “It’s similar to anise,� she said. Out of the box suggestion: This is also from Waasdorp. Make a pesto with the flowering fennel, some nuts, oil and garlic. At Elenora’s Market, Plant It Forward offered a very eye-catching booth. Plant it Forward helps refugees grow their own urban farm businesses. Each farmer is trained to farm using organic methods and sell their produce through farmers markets, farm stands, restaurants, and farm shares.
Photos by Betsy Denson Above, Cathy Sullivan of Happy Heart Farms says winter is a time for leafy greens and root vegetables, like her carrots pictured. At the top left, Reine Tsipangoyi with Plant It Forward says that the Plant it Forward website is a great resource for recipes.
At the booth last Saturday, Reine Tsipangoyi and her sister Ech were selling vegetables grown by their mother at Braeswood Church on Fondren Road. There was bok choy, carrots, cauliflower, sugar peas, turnips, kale, beets and baby spinach. Reine said that her favorite vegetable on the table was spinach which she sautÊs, but also mentioned that the Plant It Forward website has plenty of recipes. Out of the box suggestion: Roasted beets with feta (see http://plant-it-forward.org/tag/beets/) Joseph Stark with Eureka Farms was also at Elenora’s Market with his fair share of both greens and micro greens. Eureka Acres Urban Farm operates on the spin farming system which means it grows fresh produce within a network of
New Year, New Me
Local gym owner offers healthy advice, recipe By Christina Martinez
christina@theleadernews.com
With the New Year here, healthful foods and healthy choices are abound. Everyone is different in the goals they have when it comes to their health: some are actively making changes to their diet, others are checking in with what their body wants and needs, and some just want to be mindful on what and how much they eat. Local gym owner of The League Elite Training Facility, Terry Williams, knows a thing or two about health. Along with being a gym owner, Williams also has a masters in health and said making the right choices at the grocery store is a great place to start when checking in with your dietary needs. “Stick to the perimeter,� Williams said. “In grocery stores, all of the fresh stuff that’s grown from the earth, or raised on it, is around the outskirts: fruits, vegetables, proteins and dairy. Inside the aisles, however, is where we find boxed foods that are processed, and typically loaded with artificial flavors, preservatives and an abundance of sodium, sugars and fats.� When it comes to preparing meals for the week, Williams recommends giving yourself variety: two types of protein and at least two types of carbs. “This way, you can mix and match a bit to avoid boredom, and add veggie sides to these combos,� Williams said. Making mindful decisions on what you add to your diet is a great place to start, but also listening to your body and giving yourself flexibility. Williams uses the term “leisure meals� in this case, stating that these meals are not per se “Cheat Meals.�
“Leisure meals are a key piece of the plan,� he said. “These are meals that you literally commit to, once during the week and once during the weekend, to break the monotony of rigid rules. If you eat three meals per day and snack twice daily (between major meals), you’re eating in a total of 35 times per week. With this leisure meal frequency, you’re getting two breaks and 33 nutritious meals, a winning ratio. Research shows that when you know these planned breaks are coming, you are far more likely to stick to your nutrition plan at times other than leisure meal time.� Williams knows his research. He just recently put in the research hours for his newly published book, The FlavorFuel Kitchen, which is all about eating fit and still eating fun, Williams explains. His core belief for the book: breaking the barrier that eating healthy doesn’t have to be boring and tasteless. “I believe that we shouldn’t have to choose between flavor and fuel, so I’ve simplified the art of meal prep by laying some basic guidelines to keep ingredients clean, and then got creative in breaking down how we make popular classics in a healthier way,� Williams said. “For example, there are things like pizza, wings, and mac & cheese in the book! But they’re all lean and clean.� You can grab a copy of The FlavorFuel Kitchen on Amazon or stop by the gym at 2219 West 34th Street #B. Going into 2018, Williams’ advice on making healthy eating habits is to make it fun. Stray away from boring and flavorless food – spice up your life, get creative, and try new recipes to invest into your consistency.
front and back yards. In exchange for the use of their land, homeowners who work with Eureka Acres receive a weekly share of the vegetable harvest. Stark told me the vegetables come from Shepherd Forest, Oak Forest, Spring Branch and Independence Heights. Stark said that the micro greens – which are harvested when they are between 8 days to 3 weeks old – have many more nutrients than their elders, and are good tossed into salads, sandwiches and smoothies. He said they also provide an elegant garnish. Out of the box suggestion: Stark’s favorite is the Tokyo turnip which has a milder flavor. He roasts it in the oven with salt and pepper, and then tosses it in a mustard vinaigrette.
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Page 2B • Saturday, January 20, 2018 • The Leader
Art Valet: adventures with Miss Carolyn Despite my appearance here each week, bringing you art news and other artistic points of interest (albeit, primarily to me), I’m not exactly what you’d call verbose when it comes to art critique. In English - when it comes to art, I either like or I don’t, I feel no urge to discuss the finer points of what the artist was thinking or worse, wants “us” to think. Enter “Miss Carolyn,” an oft-described senior most-artists in my world, who will very shortly be officially in her ninth decade plus one on our lovely planet. Miss Carolyn loves to talk about art in all its forms. Especially modern contemporary art. We could not be further apart in our approach to art. I will say this, it is my opinion that her style and especially her most recent works are more in keeping with current times (social, political etc.) than artists still in their second and third decade here on Earth. At a recent sculptural exhibit at SITE Gallery, Miss Carolyn dropped this beauty of a quote on me. “These artists are like astronauts, exploring the unknown
Mitch Cohen Art Columnist
(space),” she said. She continued to elaborate that you have to get inside the mind of the artist to understand what they’re creating. She practically had to hit me over the head to sit down and listen, I was like a kid in the candy store. At another exhibit, and I dare not say where, her comments were a lot simpler. “Artists [work] are like flowers in the garden,” Miss Carolyn said. “Some are beautiful and leave you breathless, some you like okay, some you don’t like at all. Then there’s weeds, bugs and shrubbery.” Carolyn Bertrand Hodges celebrates 91 years this week. Happy Birthday, Miss Carolyn! Her pen and ink work is available through SamaraGallery. com, and visit her on her web page at www.CarolynBertrandHodges.art.
Contributed photo Scenes from the last Hardy & Nance 10x10 show; this year’s show will take place on Saturday, Jan. 20
Here are my two gems of the week for you - both Saturday evening. Kiki Maroon, a friend, comedian, producer, radio personality, and international awardwinning burlesque performer that I interviewed last May will once again present The Bayou City Burlesque & Circus Festival. I was unsure of what to expect even after interviewing Maroon, but I was floored - the event is like no other you will ever see. Yes, this is for adults, costumes do stay on and the talent Maroon finds is outstanding. Visit the website for tickets and details, the show is Satur-
day evening at Warehouse Live - www.bcbcfestival.com. Hardy & Nance Studios will present the third “10” by 10” Art Show” 5 - 9 p.m., that also coincides with their Third Saturday Open Studios. This show will have a literal who’s who in the Houston art scene and the folks at Hardy & Nance to a phenomenal job presenting. All work is a $100 or less. 902 Hardy St, Houston, Texas 77020. Cohen is an artist and founder of First Saturday Arts Market and the new Market at Sawyer Yards, find him at ArtValet.com.
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New Brookhollow Shopping Center underway By Kim Hogstrom Many Leader readers have noticed the destruction of Exxon’s former Brookhollow campus, at the corner of Dacoma St. and Highway 290. Currently, it looks like a war zone - but there is good news to follow. Fidelis Realty Partners will soon start the construction of its new Brookhollow Shopping Center on the spot, adding shopping and dining options to the area. A partnership affiliated with Fidelis Realty Partners and Houston real estate investor Khaled Salem of Williamsburg Enterprises bought Exxon’s Brookhollow campus, located at 4400-4550 Dacoma St., in 2016 for approximately $11 million. The 24-acre Brookhollow property is located at 4,500
Dacoma St. at the 290 feeder, just northwest of the Loop 610 split. Fidelis is demolishing the old buildings to add a center containing more than 200,000 square feet of mixed-use retail outlets and restaurants, including some national names that they say are currently missing in the area. Most of Brookhollow’s leases are pending signatures but are likely to include a T.J. Maxx, Petco and Michael’s among others. Fidelis Realty Partners specializes in providing services to commercial real estate assets. Its current portfolio consists of more than 10 million square feet of retail and restaurant space. The company serves about 60 properties in ten cities in four states: Texas, New Mexico, Louisiana, and Tennessee. The majority of the Fidelis properties are in the
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Beer • Wine • Mead • Cider Cheese • Yogurt • Kombucha Bread Starters Photo by Betsy Denson The demolition is in full swing at the former Exxon campus off of Highway 290. A new shopping center is planned for the site.
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not prepared to commit to an opening date for the Brookhollow Shopping Center. Stay tuned for updates.
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Ching Po Leung soup yields health benefits
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inger and Fork restaurant owner Mary Li was born in Hong Kong, China. Her mother and grandmother were born in Canton, China. Li was raised in Hong Kong until the age of 10, eventually moving to Los Angeles where she was brought up. Opening her own Cantonese inspired restaurant and bar in 2016, Li recalls a specific recipe that her family made on a weekly basis - Ching Po Leung, a herb pork-bone soup. “In the Cantonese cuisine, we drink a lot of soup,” Li said. “They all have individual health benefits. One of the most popular soups in the Cantonese cuisine is the Ching Po Leung.” While different family recipes may have a slightly different herbal ingredient list, the soup at Ginger & Fork includes goji berries, Chinese yam, pearl barley, and dates -- all of which are combined to nourish the body’s blood and essential fluids to promote good health. Coupled with the healing properties of pork bone broth, Ching Po Leung is a traditional decoction that is taken at all ages to encourage healthy aging. The direct translation of the soup is defined by three Chinese characters, according to Li. Ching: clearing, cleansing of the body. Po: tonifying, putting nutrients, supplements back into your body to make you strong and healthy. Leung: cooling – a lot of the food we eat, like fried food, has heat – Cantonese believe you drink this soup to give the body and diet balance, said Li.
“I watched my mother, and my grandmother, make the soup growing up,” Li said. “We have so many different types of brothy soups in my culture, but this Ching. is one I remember from watching them make it so regularly.” The soup has a bone base, boiling pork bones for the nutrients stored within the marPo. row, and incorporating nine different herbs and spices. The soup is roughly a five hour recipe. The Ching Po Leung is one family recipe Leung. that can be found on the menu at Ginger and Fork restaurant, conveniently located near North Shepherd and Interstate 10, at 4705 Inker. Li said many of the featured recipes and dishes at Ginger and Fork are a culmination of the health benefits she so dearly admires of her culture, and the dishes she enjoyed growing up – like the Ching Po Leung. “Some of my fondest memories are dinners shared with my family, that were made by my family,” Li said. “That’s what I want to share with those who come to Ginger and Fork.” This was a paid-for article, as a part of The Leader’s advertorial program.
The nine spices and herbs that go into the Ginger and Fork Ching Po Leung. Chinese character writing courtesy of Mary Li.
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The Ching Po Leung soup at Ginger and Fork Restaurant.
The Leader • Saturday, January 20, 2018 • Page 3B
Travel the world with Culturally Creative Travel
“But if that’s all you know, we’re going to run into some brick walls pretty quickly. The more you know about what you want to do, what you want to experience, what kind of vacation experience you want to have, that will get us moving in the right direction. A vacation is much more than about how much money you spend. At the end of the day, the vacation experience is what memories you bring back with you, like how much time did I get to spend with my family; what place did we discover; what interesting tid-bit did I learn; how relaxed did I come back; how wonderful was the dining experience. That is vacation. If your only memory coming back from vacation is how much money I saved – you didn’t have a vacation.” The Culturally Creative Travel website is a great place
SPORTS. Local baseball teams gear up for 2018 By Mike Tenney With the city still celebrating the Astros’ World Series championship, baseball fever is intense in the area. And the local high school teams get their winter/spring season started next Monday with the first official week or workouts. The Heights, Waltrip, St. Thomas, and St. Pius X were all playoff participants last year and each is eying another trip to the postseason come May when the best of the best start determining this year’s state champions. St. Thomas With four of the last seven TAPPS 5A state championships, including the 2017 title, the Eagles go into 2018 as one of the state’s elite teams before they even take the field. Head coach Ryan Lousteau’s team has had it going on since he took over for Astro icon Craig Biggio after the 2011 campaign and the Eagles are coming off a 34-5 season in 2017 that saw them sweep through the TAPPS playoffs in just six games to win an amazing 24th state title in program history. They again will be strong with at least three Division I prospects on the roster. Senior pitcher Owen Meaney, who has signed with Texas; his top batterymate, catcher Phil Matilua, who has signed with Louisiana Tech; and senior outfielder John Griffin were all TAPPS All-State players last year and are back in search of another state championship. Junior right-handed pitcher Josh Wolff, who has verbally committed to play at Texas A & M, give the Eagles one of the best 1-2 duos in the state. The Eagles will play the first of their four scrimmages on Tuesday, Feb. 6 when they go to Magnolia West. St. Pius X The Panthers have their own Division I pitcher in the fold and go into the quicklyapproaching season with high
to start your research on where you want to go – www.culturallycreativetravel.com. Currently, the website showcases vacation packages to Europe, Africa, Asia, Central and South
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Local business is our business. Send your story of interest news@theleadernews.com
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hopes themselves. Senior pitcher Matt Dillard is clearly one of the top high school pitchers in not only Texas but also the country, having recently signed his letter-of-intent to attend Sam Houston State. The Bearkats are among one of the best college programs in the nation, evidenced by them reaching an NCAA Super Regional last year before they lost a bestof-three series to eventual national champion Florida. The Panthers will have their first scrimmage Monday, Feb. 5 when they host Santa Fe to take on the Indians. Santa Fe was the team that eliminated Waltrip from the first round of last year’s Region III-5A playoffs. St. Pius begins the regular season Thursday, Feb. 22 when they take on Waltrip at the Father Wilson tournament at St. Thomas School. Waltrip The Rams are again expected to have a big say in who the best team in District 24-5A after they finished second last year behind Milby. The Buffaloes went 14-0 while Waltrip was just behind them and ahead of Furr and Austin, which tied for third place to put both of them in the Region III bracket. Waltrip does have six returning starters, four of whom were first team all-District, from last year’s Bi-District team that won over 20 games. Senior infielder Sammy Lemond and senior outfielder Coby Johnston along with sophomore Adolf Castillo and sophomore pitcher Eduardo Torres were each 24-5A first teamers in 2017. Senior outfielder Kevin Martinez and senior catcher Christian Cherry were named all-district second team and those six players provide a good foundation for another outstanding season. The Rams will have their first scrimmage of the year on Monday, Feb. 5 at home when they take on Houston Heights.
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Kathy and Douglas Burns with Culturally Creative Travel on a recent trip to New York City.
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Douglas Burns is passionate about traveling this world, taking in knowledge and culture, and capturing his adventures and experiences through his camera lens. This passion is what got his business venture off the ground seven years ago, creating his travel agency right here in the neighborhood, Culturally Creative Travel. The Culturally Creative Travel brand has several products and packages, but the main underline Burns can offer you is time saving. “The average amount of time it takes to plan the average family vacation takes 40+ hours,” Burns said. “That’s a full time job on anyone’s schedule. I have access to vendors that most are unaware of and this is key into planning your dream vacation.” When it comes to planning your vacation this year, Burns recommends starting early. Six to nine months is comfortable for most vacations, assuming we aren’t talking about the Super Bowl, Mardis Gras or Running With the Bulls or something time sensitive like that. For luxury products, nine – 12 months is needed, Burns said. “If you come to me about nine months before your trip, we should be able to put something together for you,” he said. A good starting place for planning is to figure out where you want to go, when you want to go and crunch your numbers for your budget, Burns recommends. “That’s a good starting point to plan a vacation,” Burns said.
“I’ve got trip itineraries that we can start with, but they are all totally customizable,” Burns said. “If someone finds a package that fits what they want, they can purchase that. If someone says they like a package, but want to add on or change we can customize any package for what they want. Listening to our clients’ wants and needs is a priority for me to make their dream vacation happen.” One of Burns’ favorite travel experiences that he offers is River Cruising. You can explore the world by river boat with all of the wanted luxuries. Other offerings are customizable packages for international and domestic travel, cruises from your backyard or cruising one of the seven seas, group trips, escorted tours and more. The Culturally Creative Travel website currently is offering a chance to win a free trip to Argentina, Croatia, Ecuador, Morocco, Mexico or India. Simply enter their trip giveaway – found on the home page – and you are entered. Additionally, the website has resources like their travel blog that offers travel tips, travel experiences and more. Douglas and his wife Kathy are Candlelight Oaks Village neighbors since 2000. Burns is an active Heights Chamber member and is passionate about getting to know you and getting you in touch with the world for your next vacation. Get in touch with Culturally Creative Travel at travelinfo@ culturallycreativetravel.com or 713.688.6793
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To schedule an appointment, visit memorialhermann.org/ccc or call 713.222.CARE. 1431 Studemont Street Houston, TX 77007 I-10 at Studemont
Page 4B • Saturday, January 20, 2018 • The Leader
EXPLORE CREATE CHALLENGE LEAD
Preview Night
Monday, January 29, 2018 5:30–7:00PM PreK3-8th Grade Families get an inside look at each grade level’s curriculum, school athletics, fine arts, and more. You will have the opportunity to visit individually with faculty and administrators. We will also be highlighting our new offering of Bridge Kindergarten for the 2018-2019 school year. This gives students the gift of time from PreK4 before entering into Kindergarten, should parents decide that this is the best option. Guided group tours will be available throughout the evening. Light bites will be served.
Early Childhood Preview Friday, February 2, 2018 8:30–10:00AM Infants-Twos
Families get an inside look into the curriculum with the Director of Early Childhood, followed by a tour of the FBA campus. Have the opportunity to visit individually with the faculty and administrators. Breakfast will be provided.
RSVP • fbahouston.org/preview • admissions@hfba.org • 713.290.2524 • Walk-ins welcome