No. 023 | February 2025

DRAX ISSUE 23

FEBRUARY 2025

THE WELLNESS ANNIVERSARY ISSUE FEATURING WELLNESS+ STUDIO

CHOOSING YOUR FOOD //

SALMON COOKED “EN PAPILLOTE”

DRAX CONTENTS

ISSUE 23

FEBRUARY 2025

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FROM THE EDITOR

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CHOOSING YOUR FOOD

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BUSINESSES

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Burr Hall Farm

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William J. von Liebig Foundation

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Bread Story

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Drax Productions

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SALMON COOKED “EN PAPILLOTE”

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FROM THE EDITOR stuffed with known carcinogens, some of which are banned in other countries, and then sold pills, surgeries, and treatments to “fix” the diseases that could’ve been prevented in the first place. Artificial colors and flavors, sugars, syrups, and preservatives that contribute to illnesses like heart disease, diabetes, cancer, and even ADHD, are sealed in pretty plastic packaging as companies take advantage of nutritional illiteracy, consumerism, and the desire for ease and convenience.

Luckily, though the process is slow, people seem to be shifting away from this “American” way of eating and focusing more and more on eating nourishing whole foods, supporting local farms and farmers (like Burr Hall Farm), and learning about what they eat. While there is still a long way to go, education and empowering individuals to make better choices for themselves and their families, is a critical part of changing the landscape of our relationship with food and health in the United States.

Nothing teaches you more about the extent of our country’s corruption regarding our health than grocery store aisles. Towering hedges of bright boxes depicting cereal characters vying for children’s attention. Their perfect smiles silently scream, “Pick me, pick me!” with pearly whites that are a direct contradiction to the cavities prompted by the sugarladen contents hidden inside.

Have you ever heard stories of people going to Europe and eating so much pasta, bread, and pastries? Happy, with tummies on the verge of gluttonous, yet pounds flying off. Have you ever wondered why that is the case? Or have you ever flipped over a package and read the 45 ingredients listed, noticing that 40 you can’t even pronounce and wondered, “What is this stuff?” or “Why is that even in here?”?

The appalling thing is that we are sold products stuffed with

Through her nutritional coaching, Wellness+ Studio’s Founder and Director, Eva Peña, takes great care to educate and emphasize the importance of what we put in our bodies in addition to how we move and recover. I hope you enjoy this issue featuring an interview with Eva, discussing choosing our food more mindfully, in honor of Wellness+ Studio’s second anniversary.

Thank you for being here. Until next month!

With love, light, and gratitude,

Eleonora Fogg EDITOR-IN-CHIEF eleonora@svvl.net

Publisher

Editor-In-Chief

Michael Ennis

Eleonora Fogg

Drax Digest is published monthly by Drax Publishing, LLC. Don’t hesitate to contact us with your ideas for future issues at eleonora@svvl.net!

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CHOOSING YOUR FOOD A Conversation on Nutrition and Fueling Your Wellness with Eva Peña In honor of Wellness+ Studio’s 2nd Anniversary, I had the pleasure of interviewing the studio’s founder and director, Eva Peña, for this month’s main article for the Drax Digest. An interview that could easily hold enough information to start several books, we explored the integral role of nutrition in overall wellness. As a seasoned expert in fitness and nutrition, Eva shares her insights on building a sustainable lifestyle, and advice for navigating the overwhelming world of nutrition trends to find what is truly best for you.

Q: What inspired you to make nutrition a core value of Wellness+ instead of just focusing on fitness?

Eva: Everything we offer here is based on the lifestyle I’ve practiced for over 20 years. Early on, I exercised regularly but didn’t pay much attention to my nutrition, assuming I was healthy. However, when I took a nutritional coaching course, I experienced a body transformation I never expected. That curiosity led me to study nutrition more deeply and later in advanced physiology and biology programs. Through this, I realized how essential proper nutrition is for any fitness goal: endurance running, bodybuilding, or general health.

Q: Many people think nutrition is static, but you say it's dynamic. Can you expand on that?

Eva: Absolutely! Nutrition should be tailored to an individual’s goals and adjusted over time. For example, the dietary needs of a runner differ from those of a bodybuilder. Even more, what works for you today might not work six weeks from now. Your body continuously changes, and so should your diet.

Additionally, nutrition isn’t just about aesthetics—it’s about fueling your body for its unique demands. What you eat before and after workouts can significantly impact your performance and recovery. That’s why I focus on education, helping clients understand their body’s needs rather than following rigid diet trends.

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WELLNESS+ STUDIO Q: With so many processed and misleadingly labeled foods, how do you choose the right ingredients?

Eva: I always return to the fundamentals. Our bodies require three macronutrients—proteins, carbohydrates, and fats— along with essential micronutrients like vitamins and minerals. Any meal should be built around these essentials. For example, protein is the foundation of all body tissues, not just muscles but also the heart, skin, and organs. Carbohydrates provide energy, while fats are crucial for brain function and hormone regulation. Any diet that eliminates one of these macronutrients isn’t sustainable. Beyond that, I prioritize whole foods with minimal processing. Many packaged foods marketed as “healthy” or “organic” are actually ultra-processed, so checking the nutrition labels is key—especially for hidden sugars and unnecessary additives.

Q: How do men and women differ in their nutritional needs?

Eva: Men and women have different physiological compositions, affecting how they respond to nutrition and exercise.

For example, men generally build muscle more easily due to higher testosterone levels, while women require a higher percentage of body fat for hormonal balance.

Women also have a unique challenge because their nutritional needs fluctuate throughout the month. Our energy levels, cravings, and metabolism shift with our menstrual cycle. Understanding this can help women adjust their intake of proteins, carbohydrates, and fats accordingly. During certain phases, the body might crave more fats or carbohydrates, which isn’t necessarily a bad thing—it’s about responding to those needs with nutrient-dense choices rather than processed foods.

Q: For someone new to nutrition and feeling overwhelmed, where do you suggest they should start?

Eva: Start simple. First, assess your current eating habits. When I work with new clients, I ask them to track their meals for 48 hours. This helps them identify what’s working and what needs to be improved. Next, make gradual changes. If someone drinks a liter of soda daily, I won’t tell them to quit cold turkey—that’s not sustainable. Instead, we’ll cut it down and replace half with water, then gradually improve from there. The same goes for food choices; I help clients swap processed foods for whole foods in a way that feels manageable for the long-term.

Q: Especially as a busy person, what is your advice on how busy people can maintain a nutritious diet?

Eva: It’s about making informed choices. In America, we have incredible access to nutritious foods—it’s just about picking the right ones. Even at a deli, you can choose a salad with grilled chicken and avocado instead of a pre-packaged sandwich.

Q: What’s your biggest piece of advice for someone trying to build a healthier lifestyle?

Eva: Patience, consistency, and self-awareness. Nutrition isn’t a quick fix—it’s a lifestyle. Make small, sustainable changes rather than drastic ones. Listen to your body, and most importantly, don’t fall for diet fads. Go back to the basics: whole foods, balanced macronutrients, and adapting as your body changes. It’s not about perfection, but about progress. The more you align your nutrition with your body’s needs, the more energy, strength, and overall wellness you’ll experience.

Eva’s approach to nutrition is structured entirely on the dynamic, ever changing needs of her clients. By focusing on fundamentals, making gradual changes, and understanding the body’s evolving needs, she empowers her clients to build a sustainable, nourishing lifestyle. Whether you’re just starting out or refining your nutrition, her advice is a reminder that food is fuel—and the right fuel can transform your health.

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BUSINESSES

Burr Hall Farm As the Connecticut farm operations settled down with the neighboring bears to hibernate this winter, Mrs. embarked on her first visit to the property since its acquisition nearly three years ago. Not surprisingly, she fell in love.

The peace, quiet, nature, and animals drew her out again with a more permanent stay at the farm. Sometimes, it’s not until you leave the hustle and bustle of a loud, constantly moving city like New York that you become enticed by the beauty and quiet of the countryside.

As the bees dream, the goats grow long coats, and the plants patiently wait for spring, our team at the farm is hard at work prepping for the season of rebirth and ensuring Mrs.’ happiness, satisfaction, comfort, and peace at Burr Hall. With an online store in the works, you can soon get a taste of what makes Burr Hall Farm so unique shipped right to your door. So keep an eye out for further farm developments!

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William J. von Liebig Foundation As things with the foundation settle after the excitement and festivities of celebrating the fourth recipient of The von Liebig Prize, we’d like to take this space to highlight another nonprofit that is a fantastic catalyst for positive change in the animal welfare landscape on the East Coast. One of our network's incredible animal welfare organizations, Protectors of Animals (POA) in Connecticut, celebrates its 50th anniversary with a grand golden gala! Taking place on Saturday, February 15th at 6:00 pm, join them in their efforts to meet their goal of raising $50,000 for their efforts in helping our furry animal companions.

The evening will consist of many exciting and fun elements, including: Scot Haney and Renee DiNino from WFSB as the evening’s special guest emcees Howl2GO’s high-energy dueling piano show, ready to take song requests Virginia Brown of Beret & Brush’s LIVE painting of a special black and gold cat portrait that guests can add their mark to and bid on in the silent auction Marcia’s Elegant LED Rental Logistics electric photo booth experience Mae Designs’ stunning décor, a celebratory cigar table, and a gourmet candy bar A meet and greet with some of POA’s sweet, adoptable animals!

Show your support by attending, donating, or participating in the gala’s silent auction.

There is still time to purchase your tickets by visiting this link here!

Left Page Top: Mrs. von Liebig Bottom: Photo from inside the Burr Hall Farm castle Right Page Woman with a dog

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BREAD STORY Croissants Often sitting next to a cup of coffee, shining in its golden dress, the croissant is one of the most iconic French pastries across the world. But is the croissant really French?

The story takes us to Austria, on a peaceful Viennese night, where local bakers, working in cellars, hear what will turn out to be Ottoman troops digging tunnels. Ready to attack the city by surprise, the invaders were stopped by the authorities, alerted narrowly by the bakers.

To set this victory in stone, (and in viennoiserie) the bakers decided to tailor a unique pastry made from bread dough. Shaped like a crescent moon, which appeared in the Ottoman flag, the memory of that night will live forever in this newly born "Croissant."

Other legends indeed take us to different kitchens but the fact is that the popularity of the croissant as we know it originated in France.

Either brought from Austria by Marie-Antoinette in 1770 or the famous Austrian baker August Zang in 1838, french bakers immediately took over the Viennese recipe to make it fashionable and tasty (as they always do) by adding an irresistible butter puff pastry base.

All over the world today, bakers keep on watching us when we sleep at night only to enjoy hearing our soft morning voices whisper: "Un croissant s'il vous plaît." ~ A Brief Story of Croissants | A Bread Story

DRAX PRODUCTIONS HOME / FILM / CASTING

Gothic Horror ‘The Dreadful’ Starring ‘Game Of Thrones’ Stars Sophie Turner & Kit Harington Generates Hollywood Buzz

Sophie Turner, Kit Harington Mary McCartney/Getty

After wrapping up filming in early- mid December and currently in post-production, ‘The Dreadful’ has been gaining attention from the press with articles from the likes of Deadline and Screen Daily discussing the film’s stars and upcoming release.

reunite in a story about an isolated young woman whose life is turned upside down by the arrival of a man from her past.

Marcia Gay Harden, Laurence O’Fuarain and Jonathan Howard co-star.

“Zygi Kamasa’s True Brit Entertainment has picked up UK and Ireland rights to Natasha Kermani’s The Dreadful starring Sophie Turner and Kit Harington.

Turner also produces the feature alongside Luke Daniels of Redwire Pictures/Tunnell; Patrick Hibler from Storyboard Media; Adam G. Simon, Bull Blumenthal, and Lucas Jarach. Greg Lauritano produces under his Black Magic banner.”

- Screen Daily

The gothic horror is now in post after a shoot in Cornwall.

Former Game Of Thrones stars Harrington and Turner THIS

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zaifloral.com

Zai Floral N E W

Y O R K

Recipe by Christopher Varroux-Renaud Makes 4 Servings

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Salmon Cooked “En Papillote”

Ingrédients: 4 portions of salmon (skinless) 1 green zucchini 1 yellow squash 1 shallot (peeled) 1-2 scallions, sliced 1 lemon, finely sliced 1 bunch dill 3/4 cup white wine 3/4 cup extra virgin olive oil A few fennel seeds Salt and pepper to taste

Directions: 1. Preheat oven to 400°F. Wash the zucchini and squash and slice them lengthwise using a mandolin. Do the same with the shallots and set aside.

2. Season the salmon with olive oil, salt, pepper and fennel seeds. All your elements are ready to be assembled in the papillotes (parchment paper boats).

3. Take four sheets of parchment paper and fold them like little canoes or candy wrappers then tighten them with the help of some twine at both ends, creating a little container to hold the liquids. Evenly place zucchini, squash, and shallots at the bottom of parchment paper boat, and season with salt, pepper, and olive oil. Add one portion of salmon per boat and, evenly dividing the portion, add white wine to each “papillote.” Sprinkle with scallions, dill, and layer lemon slices on top. They are ready to be baked. :) 4. Put the papillotes on top of a sheet tray and bake in the oven for about 20 minutes until the liquid at the bottom is bubbling and the tip of a knife inserted in the salmon comes out clean. Add some extra flaky salt and crack of pepper.

5. Enjoy as is or with a side of cooked basmati rice!

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